Evaluasi in Vitro Terhadap Kemampuan Isolat Lactobacillus Plantarum 1 Dalam Mengasimilasi Kolesterol Dan Mendekonjugasi Garam Empedu

Several studies have shown that lactid acid bacteria can reduce cholesterol. The aim of the study was to evaluate the ability of Lactobacillus plantarum 1 that isolated from spontaneous fermented soymilk in reducing cholesterol by assimilation and by bile salt conjugation. Experimental method used to test the ability of Lactobacillus plantarum 1 R.1.3.2, Lactobacillus plantarum 1 R.11.1.2, Lactobacillus acidophilus FNCC 0051 and Streptococcus thermophilus FNCC 0040 to assimilate cholesterol and to deconjugate bile salt. Cholesterol assimilation activity was determined by measuring the difference between remaining cholesterol in control medium and medium that inoculated by LAB. Bile salt deconjugation ability of LAB was determined by measuring free cholic acid released. The result showed that Lactobacillus plantarum R.11.1.2 and R.1.3.2 can assimilate cholesterol 0,56 µg/ml dan 0,48 µg/ml and can deconjugate sodium taurocholic 0,55 µmol/ml and 0,58 µmol/ml. Lactobacillus acidophilus FNCC 0051 and Streptococcus thermophilus FNCC 0040 can assimilate cholesterol 0,38 µg/ml dan 0,49 µg/ml and can deconjugate sodium taurocholic 0,58 µmol/ml and 0,55 µmol/ml

Studi Pemanfaatan Pati Sagu (Metroxylon SP) dan Daging Ikan Belut (Monopterus Albus) dalam Pembuatan Sosis

This research to get formulation the best of sausage from benefit of sago essence and meat of eel. This research was carried out experiments using a Completely Randomized Design (CRD) with 4 treatments and 4 replications in order to obtain 16 experimental units. The data obtained were statistically analyzed using Analysis of Variance (ANOVA). If the calculated F is greater than or equal to F table then continued with DNMRT test at 5% level. Sensory evaluation data show that by using PCA and cluster analysis, evaluation organoleptic by analysis hedonic with spider web to see attribute that protrude from every treatment. According to proceeds of chemists analysis and organoleptic experiment the best sausage get from 5% tapioca essence and 10% sago essence so that treatment of TSB3 by characteristic like: activity of water 71,25%, activity of ashes 1,8%, activity of protein 8,9 %, activity of fat, activity 4,80%, carbohydrate 13,12% and experiment of color hedonic 2,24 %. Organoleptic evaluation by hedonic toward color 2,24 (rather agree), taste 1,97 (rather agree), 2,74 (rather agree) form 2,28 (rather agree) and over all evaluation 2,22 (rather agree) then organolepic evaluation by descriptive to color 2,52 (white grey), taste 2,20 (rather taste of eel), 2,43(rather stink), form 2,35 (elastic). Kata kunci: susu fermentasi, Lactobacillus plantarum 1 R.11.1.2, kacang hijau dan kacang kedelai

Penambahan Karagenan pada Pembuatan Sirup dari Bonggol Nanas

The purpose of this research was to determine the addition effect of carrageenan and get the best concentration of carrageenan on the quality of pineapple hump syrup produced. This research used Completely Randomized Design by five treatments and three replications. The treatments were K0 (without addition of carrageenan), K1 (addition of carrageenan 0.50%), K2 (addition of carrageenan 0.75%), K3 (addition of carrageenan 1.00%), and K4 (addition of carrageenan 1.25%). The obtained data were analyzed by Analysis of Variance followed by Duncan's New Multiple Range Test at 5% level. The results of variance showed that the addition of carrageenan at differential concentrations significantly affected the sucrose content, pH, viscosity, colour, taste, and consistency, but did not significantly effect the flavour and overall hedonic ratings pineapple hump syrup produced. The best treatment of the parameters tested and complied SNI 01-3544-2013 was the treatment K3 whith the addition 1.00% carrageenan. The treatment K3 contained sucrose content of 74.29%, pH of 4.95, viscosity 395.39cP, with a description of the colour was yellow, scented pineapple, sweet taste, which had cosistency viscous, and overall rated were liked by the panelists with a score 4.25

Pemasaran Garam Rakyat (Studi Kasus Desa Lembung, Kecamatan Galis, Kabupaten Pamekasan, Jawa Timur)

Salt is a strategic and high economic valued commodity because it is needed in every human food as a main raw material. The purpose of this research was to analyze marketing channels, function, structure and marketing institutions of farmer salt commodity and to analyze the efficiency of farmer salt marketing in anymarketing channel using marketing margin, farmer's share and benefit cost ratio approach. The research showed that there were main channels, the formation of which was based on the starting point of the distribution with different institutions, functions and market structure in each channel. The result of operational efficiency analysis indicator and qualitative indicator showed that all marketing channels were inefficient. This was due to the fact that farmers had a role as a price taker and price fixing tended to be unfair because farmer had a weak bargaining power. Thus, goverment role was hoped to change farmers‘roles and improve the presence of farmer groups to increase farmer prosperity

Proses Pengambilan Keputusan Adopsi Inovasi Teknologi Budidaya Kedelai Jenuh Air (Kasus: Labuhan Ratu Enam, Lampung Timur)

The expansion of crop land to suboptimal land (especially in the outside of Java Island) should be set up as source of agriculture crop production growth. Saturated-soil Cultivation (SSC) Technology is able to improve the productivity of soybean plants up to 4.0 tons/ha in the suboptimal land. This research is aims to examine the decision making process on innovation adoption of soybean Saturated-soil Cultivation (SSC) Technology, conducted in Labuan Ratu Enam Village, East Lampung Regency. Main approaches were used in this research is Rogers' theory of innovation diffusion. Decision process was divided into four main group of analysis: i) communication channel and general description of stages in the innovation decision, ii) influential variables of respondents' characteristics on the knowledge stage using Kruskall-Wallis test, iii) influential variables of the innovation's attributes on the persuasion stage using Spearman Correlation test, and iv) correlation between the stages of innovation decision process using Spearman Correlation test and Mann-Whitney test. The results shows that i) interpersonal channel is chosen as the way to diffuse SSC innovation to 25 potential farmer adopters through discussion, direct practice, and guidance; ii) the influential variables of individuals' characteristics are leve of nonformal education and level of motivation, while level of formal education and farming experience is not significant difference in their knowledge level about SSC; iii) there is significant correlation between the level of respondents' persuasion and their perception on the innovation complexity and triability, but not compatability and observability; iv) each stage of SSC innovation-decision, one stage to another in sequence, has significant positive correlation

Titik Kritis Produksi Minyak Sawit Berkelanjutan di Pt.xyz

The change of business paradigm towards sustainable development requires industry players to produce palm oil in a sustainable manner. One of them is to follow the guidelines of Principles and Criteria (PnC) of sustainable palm oil production endorsed by Roundtable on Sustainable Palm Oil (RSPO). Researchers interested to know the constraints (critical point) of the company in meeting all the principles and criteria for sustainable palm oil production. Identification of critical points will have an important role to know how far the performance and constraints faced by the company in fulfilling all the principles and criteria to produce sustainable palm oil. The purpose of this study is to analyze the critical point on sustainability criteria and indicators in PT.XYZ. Methods of data collection research conducted by interview and observation in the field. Researchers use RSPO Principles and Criteria (PnC) parameters as parameters of sustainable palm oil production implementation. Method of data analysis using FMECA (Failure Modes, Effects and Criticality Analysis ) method with 2 stages, namely FMEA (Failure Mode and Effects Analysis) and CA (Criticality Analisis). The FMECA analysis shows that there are 5 critical criteria and 6 critical indicators in fulfilling all the principles and criteria of sustainable palm oil production in PT.XYZ

Online Fault Classification in HPC Systems through Machine Learning

As High-Performance Computing (HPC) systems strive towards the exascale goal, studies suggest that they will experience excessive failure rates. For this reason, detecting and classifying faults in HPC systems as they occur and initiating corrective actions before they can transform into failures will be essential for continued operation. In this paper, we propose a fault classification method for HPC systems based on machine learning that has been designed specifically to operate with live streamed data. We cast the problem and its solution within realistic operating constraints of online use. Our results show that almost perfect classification accuracy can be reached for different fault types with low computational overhead and minimal delay. We have based our study on a local dataset, which we make publicly available, that was acquired by injecting faults to an in-house experimental HPC system.Comment: Accepted for publication at the Euro-Par 2019 conferenc