Judul: Studi Pengolahan Susu Dengan Ekstrak Daun Pepaya Dan Ekstrak Buah Nanas
Abstrak: Telah dilakukan penelitian mengenai pengolahan susu dengan menggunakan ekstrak daun pepaya dan ekstrak buah nenas, di Laboratorium Pengolahan Hasil Ternak, Balai Penelitian dan Pengembangan Ternak, Jalan Raya Pajajaran, Bogor, selama 6 minggu, sejak tanggal 14 Maret 1983 sampai tanggal 28 April 1983. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok, dilakukan dua kali, masing-masing untuk ekstrak daun pepaya dan untuk ekstrak buah nenas. Masing- masing dengan 4 perlakuan tingkat konsentrasi ekstrak daun papaya dan buah nenas. Konsentrasi ekstrak daun pepaya adalah 0.15, 0.20, 0.25 dan 0.30%, sedangkan konsentrasi ekstrak buah nenas adalah 1.50, 1.75, 2.00 dan 2.25%. Susu olahan diperiksa kandungan kimianya dan dilakukan uji organoleptik untuk rasa pahit dan kekenyalannya dengan menggunakan uji Hedonik. Data diolah secara statistik dengan uji sidik ragam. Hasil uji organoleptik diuji dengan uji banding Duncan. Hasil penelitian menunjukkan bahwa tingkat konsentrasi ekstrak yang terbaik untuk pengolahan susu adalah 0.15 % ekstrak daun pepaya dan 2.00 % ekstrak buah nenas. Ke 4 susu olahan tersebut tidak berbeda nyata dalam hal kandungan protein, lemak dan kadar airnya, akan tetapi berbeda sangat nyata (P/ 0.01) pada hasil uji organoleptiknya…
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Judul: Penentuan Konsentrasi Optimum Ekstrak Daun Pepaya dan Bakteri Asam Laktat sebagai Substitusi Rennet dalam Penggumpalan Susu
Abstrak: Casein precipitation or known as milk coagulation is the fundamental concept in cheese manufacturing. Up until now rennet is preferred as predominant coagulant, not merely able to coagulate milk in brief time, yet it is the factor for cheese smoothness. However emerging issues regarding for lowering of rennet stock had driven manufacturers to switch into porcine-rennet which extracted from swine intestine. The research was conducted to screen any ingredient such as plant extracts and microbial isolates which most applicable to substitute rennet. Research methodology includes milk quality testing, milk coagulation, organoleptic test and proximate analysis. Trials are carried out using papaya leaf extract and lactic acid bacteria, and curds are tested by panelists. Preferred concentrations are 30% (papaya leaf extract), 6% (Lactobacillus acidophilus), 8% (for both Lactobacillus casei and Lactococcus lactis). Result of proximate analysis showed curd from papaya leaf extract has high fat:protein ratio, yet curd by lactic acid bacterias has similar character to Cottage cheese, one of the most well known soft cheese.
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Judul: Hamiltonian formulation for linear waves motion in two layers fluid
Abstrak: The surface wave could be considered as a wave that separates two fluids, namely water and air. Based on this assumption, it is introduced the interfacial wave, a wave between two layers of fluid with different density. The formulation of interfacial waves motion begins with deriving the base equation of irrotational ideal fluid. Furthermore, according to irrotational fluid assumption, the base equation can be stated in velocity potential. In this derivation, the fluids domain is assumed to be restricted by rigid lid boundary conditions, both at the upper and lower limit. Therefore, the interfacial waves motion can be explained in a hamiltonian formulation. In the hamiltonian formulation, total energy is defined as the sum of kinetic and potential energy. The hamiltonian system is obtained from reduction of kinetic energy by using the Dirichlet Neumann Operator. The resulted kinetic energy equation is nonlinear. Therefore, this form is linearized by first part of the Taylor expansion. This linearization gives a dispersion relation of linear wave. Based on this dispersion relation, the phase speed of the linear wave depends on the density ratio of the two layers fluid.
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