This study was conducted to determine the contamination of microorganisms, pH, water activity (a w), as well as sensory tests (color, aroma, flavor, and texture) with the presentation of different cheeses. This research was conducted in an Laboratorium Terpadu and Laboratorium Phatogen, Teknologi Hasil Ternak, Program Study Ilmu Produksi dan Teknologi Peternakan, Fakultas Peternakan, Bogor Agricultural University. Data from the observations in doing calculations using t-test mathematical model of this design is t = with 2 times each replicate. The variables measured were the value of Total Plate Count (TPC), Potato Dextrote Agar (PDA), pH, a w , and a sensory test. Data were analyzed using t-test model. The results of the analysis of the t-test (α = 5%) of cheddar cheese block and cheddar cheese slice stem not give significant differences (P > 0,05) on the TPC and PDA yeasts or fungi. t-test (α = 5%) to pH and a w on each individual cheese does not give significant differences (P> 0,05). From the results of sensory analysis on the color of the cheese is seen that the panelists really liked the cheese sticks. Rate on cheese stem higher with the average value of which is 4 compared with cheddar cheese shaped slice which has an average value is 3,7. as well as on the assessment of texture and flavor, the rod-shaped cheddar cheese has a value-average higher than shaped slice of cheddar cheese. while the aroma cheddar cheese slice has a higher average value than the rod-shaped cheddar cheese. However this is seen not provide a significant difference due to differences in cheese and cheese slice stem relatively small. On the results of the analysis (t-test) showed that the difference in assessment of color, texture, aroma and taste of the cheese slice and cheese stems not significant or not significant. This is most likely because of the cheese slice and rods produced by the company that produced simultaneously.

Every organism including bacteria have the ability to adapt to environmental conditions that do not conform to the comfort zone. This study aims to see the response of E. coli to acidic conditions as a form of adaptation. In this study there were five treatments, E. coli grown on Nutrient Broth media as controls (P0), E. coli grown on Nutrient Broth media with acidic conditions (pH 4) (P1), E. coli grown on Nutrient media broth with acidic conditions (pH 4) and glucose by 10 % (P2), then given 30% glucose (P3) and 50 % (P4). At each treatment was repeated 3 times. Total population was calculated by the method of turbidimetry using a spectrophotometer with turbidity value (OD). The results show that the media with a low pH (pH 4) can inhibit the growth of E. coli, while the addition of glucose able to sustain the growth of E. coli bacteria. The addition of glucose to 50 % proved to increase the population up to 29 hours, whereas the addition of glucose 10 and 30 % had a decline in population of E. coli bacteria in 29 hours.Key words : E.coli, adaptation, acid, bacteria population ABSTRAK Setiap makhluk hidup termasuk bakteri memiliki kemampuan untuk beradaptasi pada kondisi lingkungan yang tidak sesuai dengan zona nyamannya. Penelitian ini bertujuan untuk melihat respon bakteri E.coli terhadap kondisi asam atau pH rendah sebagai bentuk adaptasinya. Pada penelitian ini terdapat 5 perlakuan yaitu E.coli yang ditumbuhkan pada media Nutrien Broth sebagai kontrol (P0), E.coli yang ditumbuhkan pada media Nutrien Broth dengan kondisi asam (pH 4) (P1), E.coli yang ditumbuhkan pada media Nutrien Broth dengan kondisi asam (pH 4) dan diberi glukosa 10 % (P2), selanjutnya diberi glukosa 30 % (P3) dan 50 % (P4). Pada setiap perlakuan diulang sebanyak 3 kali. Jumlah populasi dihitung dengan Metode Turbidimetri menggunakan spektrofotometer melalui nilai kekeruhan (OD). Hasil penelitian ini menunjukkan bahwa media dengan pH rendah (pH 4) dapat menghambat pertumbuhan bakteri E.coli, sedangkan penambahan glukosa mampu mempertahankan pertumbuhan bakteri E.coli. Penambahan glukosa sampai 50 % terbukti mampu meningkatkan populasi sampai jam ke 29, sedangkan pada pemberian glukosa 10 dan 30 % sudah terjadi penurunan populasi bakteri E.coli pada jam ke 29.

ABSTRAKUdang mantis (Harpiosquilla raphidea) merupakan salah satu krustasea yang bernilai ekonomis tinggi. Saat ditransportasi udang cenderung mengalami stres, oleh sebab itu dibutuhkan teknologi transportasi untuk meminimalisir tingkat stres. Tujuan dari penelitian ini untuk membandingkan efek stres pada udang mantis dari dua metode transportasi yang berbeda yaitu, transportasi sistem kering dan transportasi basah. Respon stress yang diamati adalah jumlah total hemosit (THC), konsentrasi glukosa dan kelangsungan hidup. Sampel diambil pada waktu 0, 1, 3, 6, 12, 24, 72, 168 dan 336 jam pasca transportasi. Data dianalisis dengan Uji-T. Hasil penelitian ini menunjukkan bahwa jumlah THC lebih tinggi pada sistem kering dibanding sistem basah terutama pada jam ke-72. Konsentrasi glukosa dengan sistem basah lebih tinggi dari sistem kering pada jam ke-0 dan jam ke-24. Tingkat kelangsungan hidup lebih tinggi pada sistem kering dari pada sistem basah. Dari penelitian ini disimpulkan bahwa transportasi sistem kering lebih baik karena menghasilkan respon stress yang lebih rendah dan waktu pulih yang lebih cepat. 0, 1, 3, 6, 12, 24, 72, Results of this study indicate that the amount of THC was higher in the dry than the wet system especially at 72nd. Concentration of glucose with a wet system higher the dried at 0 and 24 hour. Survival rate higher in the dry system of the wet. This study suggests that dry transport system better because it produces a lower stress response and a faster recovery.

This study aimed to evaluate the quality of physical, microbiological and organoleptic chicken sausage around on campus IPB, Bogor to evaluate its feasibility. Chicken sausage samples obtained from two groups of different markets, namely supermarket and traditional market. The design of the treatment of this study consisted of two treatment that sausage that comes from the traditional markets (stored at room temperature) and sausage that comes from the supermarket (stored at cold temperatures) and each market was taken a sample of three replications. The physical quality was observed pH and a w , while the microbiological quality was observed quantitative testing total microbial colonies (PCA), E. coli, Salmonella sp, Staphylococcus aureus, according to the BSN (2008) and FDA method (1998). Organoleptic quality chicken sausage test was using hedonic test. The results showed that the chicken sausages in the market around the campus of IPB was still feasible for consumption due to microbial contamination was still low compared with SNI and organoleptic sausage was still accepted by the panelists.

Yoghurt is a well-known fermented dairy product which produced using a combination of lactic acid bacteria (LAB) of Streptococcus thermophilus, Lactobacillus bulgaricus and L. acidophillus as fermentation starters. Cow milk is usually used as a raw ingredient. The LAB-based local yoghurt starter (S. thermophilus RRAM-01 (ST), L. bulgaricus RRAM-01 (LB) and L. acidophilus IIA-2B4 (LA)) were previously isolated from milk and meat, nevertheless had not been extensively attempted to be used in yoghurt production. This study aimed to evaluate the characteristics of cow and goat milk based yoghurt produced by using a single local strater of S. thermophilus RRAM-01 (ST) or L. bulgaricus RRAM-01 (LB) or L. acidophilus IIA-2B4 (LA). The yoghurts were produced through addition of the starter (3% v/v each) with 1010 CFU mL-1 of initial population, and then fermented at room temperature for 24 hr.  The result revealed that initial population of LAB in goat’s milk yoghurt fermented by ST or LB were significantly higher than that of by LA. Yet, after 24-hour of storage at room temperature, the total population of LA increased and reached final population which was higher than LB or ST. Meanwhile, cow’s milk yoghurt fermented by LB had the highest population of at the initial day (D0), while after fermentation the highest population were observed on LB or LA cow’s milk yoghurt. Overall goat’s milk yoghurt had significantly lower pH values than the cow’s milk yoghurt. These were accompanied by higher the total titrated acid (TTA) of goat’s milk yoghurt than that of cow’s milk yoghurt. Based on pH and TAT values, it was found that  ST bacteria produced significantly higher total acidity goat’s milk yoghurt, followed by LB and LA. However, the type of culture had no effect on total acidity of cow's milk yoghurt.

Background:: Plantaricin IIA-1A5 is a bacteriocin produced by Lactobacillus plantarum IIA-1A5, a locally isolat-ed probiotic from Indonesia. Plantaricin IIA-1A5 exhibits antibacterial activity against wide spectrum of pathogenic bacte-ria, thus promising to be applied in various food products. Nevertheless, thermal stability of this bacteriocin remains to be fully investigated. Objective:: This study aims to determine thermal stability of plantaricin IIA-1A5 through kinetic and thermodynamic param-eters. Method:: To address, plantaricin IIA-1A5 was purified from Lactobacillus plantarum IIA-1A5, which was growth under whey media, using ammonium sulfate precipitation followed by ion-exchange chromatography. Purified plantaricin IIA-IA5 was then subjected to analysis of its bacteriocin activity. The thermal inactivation of bacteriocin from L. plantarum IIA-1A5 was calculated by incubating the bacteriocin at different temperatures ranging from 60-80 °C for 30 to 90 min, which was then used to calculate its kinetic and thermodynamic parameters. Results:: The result showed the inactivation rates (k-value) were ranging from 0.008 to 0.013 min-1. Heat resistance of plantaricin IIA-1A5 (D-value) at constant heating temperature of 60, 65, 70, 75, and 80 °C were 311.6, 305.9, 294.5, 198.9, and 180.2 min, which indicated a faster inactivation at higher temperatures. D-value sensitivity for temperature changes (z-value) was calculated to be 75.76 °C. Further, thermodynamic analysis suggested that plantaricin IIA-1A5 is thermostable, with activation energy (Ea) of 29.02 kJ mol-1. Conclusion:: This result showed that plantaricin IIA-1A5 is considerably more heat-stable than plantaricin members and promises to be applied in food industries where heat treatments are applied. Furthermore, a possible mechanism by which plantaricin IIA-1A5 maintains its stability was also discussed by referring to its thermodynamic parameters.

Red fruit extract is a by-product from red fruit oil production process. Red fruit extract contains active compounds that are important for health. It has potential to be developed as functional food. Kefir is categorized in one of functional food because it has a healthy effect. Kefir can be made from various types of milk, and one of them is goat’s milk. The purpose of this study was to evaluate the physicochemical properties, total lactic acid bacteria and organoleptic characteristics for goat’s milk kefir with added red fruit. The treatment in this study was the addition red fruit liquid extract as much as 0% (control), 2.5% and 5%. The results showed that all total lactic acid bacteria is more than 1 million population per ml so that it can be declared as a probiotic functional food. The results of the organoleptic test showed that the panelists preferred goat’s milk kefir products with the addition of 2.5% red fruit liquid extract. The conclusion obtained from this research was that the best concentration of red fruit liquid extract is 2.5% which produces goat’s milk kefir which is in accordance with standard and favored by panelists.

Whey from cheese is still underutilized in Indonesia which has the potential to cause environmentalpollution. One alternative to whey processing is to make a fermented whey drink with the additionof date palm juice as a mixture. Dates juice is expected to provide additional nutrition for lactic acidbacteria (LAB) in the fermentation process. The purpose of this study was to determine the antibacterialproperties of whey fermented beverage products with the addition of date juice. The study was conductedusing a randomized block design (RBD) with six groups of sampling treatment with P0; 0% as a control(whey: date juice 100: 0 v / v), P2; 10% (90: 10 v / v), P2; 15% (85: 15 v / v) and P3; 20% (80: 20 v / v).The results of this study indicate that the fermented whey drink with the addition of date juice fermentedwith the bacteria Lactobacillus fermentum B111K (L. fermentum) for 24 hours has been shown to have ahigher antibacterial ability at the level of 20% compared to controls who were not given additional datejuice.