The purpose of this study was to determine the effect of LAB (Lactic Acid Bacteria) isolate types and LAB concentrations on sorghum fermentation on the physicochemical characteristics of sorghum flour. The sorghum flour was modified using a fermentation process with two types of LAB derived from wikau maombo (traditional fermented cassava used as local staple food), namely isolates UM1.3A and UM1.4A. Three levels of cell concentration measured by optical density (OD), each 0.50, 0.75, 1.00, at a wavelength of 600 nm with fermentation time 24, 48, and 72 hours. The best fermentation treatment using LAB UM1.3A isolates, with OD 0.75. The flour characteristic from the best treatment has a viscosity value of 16.18 cP, swelling power 8.17 (g / g), water solubility index (IKA) 16.35%, and the degree of acidity (pH) 6.92. The flour has proximate content in a row: water, ash, fat, protein, crude fiber, and total carbohydrates of 7.27% bb, 1.05% bk, 3.42% bb, 9.29% bk, 1.23% bk, and 87.43% bk. The results showed that the interaction of the types of LAB isolates and the concentrations of LAB isolates influenced the improvement in the physicochemical properties of modified sorghum flour.

Peningkatan kuantitas konsumsi susu semestinya juga diiringi dengan peningkatan kualitas konsumsi susu, sehingga kualitas asupan gizi masyarakat juga mengalami peningkatan. Hal ini dikarenakan mayoritas masyarakat di pedesaan khususnya Desa Cilayung Kecamatan Jatinangor masih beranggapan bahwa semua jenis produk susu maupun olahannya memiliki kualitas gizi yang sama. Untuk itu penulis melakukan sosialisasi mengenai perbedaan gizi dari setiap produk susu maupun olahannya dan demonstrasi mengonsumsi susu cair. Kegiatan ini dilakukan secara bertahap, yaitu 1). Observasi lapangan dan menghimpun literatur, 2). Penyuluhan, dan 3). Demonstrasi minum susu cair. Penyuluhan dan demonstrasi telah dilakukan di Desa Cilayung Kecamatan Jatinangor dan dihadiri oleh sekitar 40 warga, yang terdiri dari usia anak-anak, dewasa, dan lansia, serta ditambah dengan 45 orang mahasiswa UNPAD. Kegiatan ini memberikan hasil dan manfaat berupa peningkatan pengetahuan masyarakat mengenai perbedaan gizi dari setiap produk susu, dan mengubah pola konsumsi susu pada warga, dari konsumsi susu kental manis menjadi beralih ke konsumsi susu cair.

This experiment aimed to determine the best cellulose sources from the agricultural by product on the production of the thermostable cellulase enzymes by thermophilic bacteria (NG2) and also to find out the best concentration level of the selected sources of cellulose. The experiment was conducted in two stages using a completely randomized design (CRD). In phase 1, four cellulose sources were used, namely A: corn cobs, B: rice straw, C: coconut fiber, and D: oil palm trunk, in which the replication for each source was five. In phase 2,  the best sources of cellulose from the phase 1 was used at four different levels of concentration, i.e., A: 2%, B: 3%, C: 4%, and D: 5%, in which replication for each concentration was five. The result of phase 1 showed that the corn cobs was the best cellulose source  in producing cellulase enzyme. This was indicated by the activity of 0.329 U/ml, the enzyme protein of 0.0328 mg/ml, and the specific activity of 10.165 U/mg, which were significantly higher (P<0.01) than those of other cellulose sources. The results of phase 2 showed that the concentration of 4% (w/v) had the highest (P<0.01) specific activity of 44.002 U/mg  compared with those of the other concentrations. In conclusion, the highest production of cellulase enzyme using thermophilic bacteria (NG2) was obtained at the concentration of 4% (w/v) using the corn cobs as the cellulose source.