ABSTRAKPenelitian ini bertujuan mengetahui kadar asam laktat dan derajat asam kefir susu kambing yang difermentasikan dengan penambahan gula dan waktu inkubasi yang berbeda. Penelitian ini menggunakan rancangan petak terbagi dalam rancangan acak lengkap menggunakan dua faktor perlakuan, penambahan gula dan lama inkubasi. Susu kambing yang telah dipasteurisasi dan ditambahkan starter kefir 3% dibagi menjadi 4 kelompok, yaitu P0 sebagai kontrol, dan PI, PII, PIII sebagai kelompok perlakuan (penambahan gula masing-masing 5; 7,5; dan 10%). Kemudian masing-masing kelompok penambahan gula dibagi menjadi 4 kelompok inkubasi yaitu12, 16, 20, dan 24 jam atau suhu 37° C. Masing-masing kelompok terdiri atas 3 ulangan. Pemeriksaan kadar asam laktat dilakukan menurut Underwood (1989 ) dan pemeriksaan derajat asam dilakukan menurut Minarwati (2012). Nilai kadar asam laktat dan derajat asam dianalisis dengan analisis varian, dan dilanjutkan dengan beda nyata terkecil. Hasil penelitian menunjukkan bahwa kadar asam laktat dan derajat asam berkisar antara 0,1-7,2% dan 1,6-81,3 SH. Kadar Gula berpengaruh nyata (P<0,05) menurunkan kadar asam laktat dan derajat asam kefir, sedangkan lama inkubasi secara nyata (P<0,05 ) meningkatkan kadar asam laktat dan derajat asam kefir. Disimpulkan bahwa penambahan gula selama proses pembuatan kefir dari susu kambing tidak meningkatkan kadar asam laktat dan derajat asam kefir sedangkan lama inkubasi dapat meningkatkan kadar asam laktat dan derajat asam kefir susu kambing. ___________________________________________________________________________________________________________________ Kata kunci: asam laktat, derajat asam, kefir, susu kambing, gula PI, PII,and PIII were added with (5, 7.5, and 10% sugar). Then, each sugar added group were devided into four incubation groups, 12, 16, 20, and 24 hours at 37° C. Each group consisted of three replications. The examination of latic acid was performed according to Underwood (1989) and acidity level examination was caried out based on Minarwati (2012). The data were analyzed using Anova followed by least significant difference. The result showed that lactic content and the acidity of kefir of goat milk were ranged between 0. 1-7.2% and 1.6-81 ABSTRACT This reseacrh was proposed to know the value of lactic acid and acidity of goat milk kefir fermented by various sugar addition and incubated in different length of time. The design used in this study were split plot in completely randomized design,cosisted of two treament factors, the addition of sugar and the incubation time. Pasterized goat milk and added with 3% kefir then was grouped into 4 groups, P0 was control group,

Probiotics from lactic acid bacteria (LAB) are widely used in the livestock industry to replace the use of Antibiotics Growth Promoters (AGPs). LAB is a culture starter that is widely used in fermented foods. LAB has the ability to adapt to different substrates, resulting in its wide use in the fermentation of various food products. MRS (De Man Rogosa Sharpe) medium is a growth medium for LAB, but for the industrial-scale requires a high cost, therefore innovation is needed to find alternative culture media using local raw material. Tofu Liquid Waste (TLW) can be used as a growth medium for probiotic bacteria because it still contains enough nutrients source for growth. This study aims to determine the formulation and optimization of culture media for LAB isolates using tofu liquid waste. Six Lab isolates from chickens gastrointestinal tract were used in experiments to determine the ability to grow on TLW culture media. The growth assays are conducted by inoculating LAB isolates in the culture media formulation that divided into 4 groups, consisting of medium A (TLW+molasses 1,5%+skim milk 5%), B (TLW+molasses 1,5%+skim milk 2,5%), C (TLW+molasses 3%+skim milk 5%), and D (TLW+molasses 3%+skim milk 2,5%). The best LAB isolate to grow on TLW medium was Lactobacillus paracasei. The best TLW modification medium for Lactobacillus paracasei growth is D media. Modified media consisting of TLW, molasses and skim milk can be used as an alternative medium for LAB growth.

This study aims to improve the learning outcomes of science and describe the activities of students in the process of learning science through the Inside Outside Circle model with Audio Visual Animation media. The type of this research is class action research (PTK) with the subject of research all 10th-grade students of SDS Muhammadiyah Selat Kuala Kapuas male 10 people and female 17 people totaling 27 people. Data collection techniques in this study used observation and tests. Data analysis uses qualitative and quantitative data analysis. The results of this study indicate that: (1) Activity of fourth-grade students of SDS Muhammadiyah Straits of Kuala Kapuas in the process of learning science through assisting audiovisual animation media. Well categorized. This is evidenced in the first cycle categorized as good with the average value of the first cycle of 3.64 (2) There is an increase in science learning outcomes of the fourth-grade students of SDS Muhammadiyah Straits of Kuala Kapuas. This can be seen from the data from the research cycle II with an average value of 3.70 and 100% classical completeness