Judul: Formulasi dan Karakterisasi Sambal Ikan Lele Dumbo (Clarias gariepinus) Asap.
Abstrak: Ikan yang telah diasap terbukti memiliki senyawa aromatik sehingga dapat memberikan citarasa alami yang khas. Tujuan penelitian ini membuat ikan lele dumbo asap dan membuat formulasi dan karakterisasi sambal ikan lele dumbo asap. Percobaan dilakukan menggunakan RAL (Rancangan Acak Lengkap) 1 faktor 3 perlakuan. Perlakuan terletak pada proporsi jumlah ikan dan sambal yaitu IA50 (50:50)%, dan IA60 (60:40)%, IA70 (70:30)%. Pengujian kandungan proksimat menunjukkan bahwa perlakukan IA70 menghasilkan sambal ikan asap dengan protein tertinggi yaitu 33.28%. Perlakuan IA60 pada pengujian hedonik merupakan perlakuan yang paling disukai. Perlakuan IA60 dan IA70 pada pengujian total mikroba pada hari ke tujuh masih dapat dikonsumsi. Semakin tinggi konsentrasi ikan asap pada sambal maka kadar abu, protein dan karbohidrat semakin tinggi, kadar lemak dan air semakin rendah serta jumlah total mikroba semakin rendah.
Keyword: Ikan lele asap, komposisi kimia, organoleptik, sambal ikan asap

Judul: Perubahan mutu ikan lele dumbo (Clarias gariepinus) asap selama penyimpanan
Abstrak: Pengasapan ikan adalah salah satu cara mengolah, mengawetkan ikan dengan menggunakan kombinasi pemanasan dan penambahan senyawa kimia alaini yang berasal dari asap kayu. Senyawa dalam asap akan menempel pada ikan dan terlarut dalam tubuh ikan sehingga menghasilkan aroma dan rasa khas, serta warna kecoklatan atau keemasan. Pengasapan tradisional adalah proses yang sifat khas produknya terbentuk dari gabungan perlakuan panas, komponen asap, dan aliran gas (karbondioksida, karbon monoksida, oksigen dan nitrogen). Ikan lele dumbo (Clarias gariepinus) ~nerupakan salah satu jenis ikan yang saat ini sudah banyak dibudidayakan oleh para petani ikan. Keunggulan ikan lele dumbo adalah pertumbuhannya cepat, rasanya enak, dan kandungan gizinya tinggi. Tujuan dari penelitian ini adalah untuk mengetahui daya simpan ikan lele dumbo asap dalam dua kondisi penyimpanan yang berbeda yaitu suhu ruang dan suhu chilling (0- 5OC) serta untuk mengevaluasi karakteristik sensori (penampakan, konsistensi, bau dan rasa), fisik (A,v), kimia (kadar air, abu, protein, lemak, garam dan TVB) serta mikrobiologi (TPC) ikan lele dumbo asap yang dihasilkan.
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Judul: Thermal Characteristics and Dynamics of Tropical Cyclone over Western North Pacific Ocean: A Case Study of Typhoon Songda (Chedeng) 2011
Abstrak: The frequent occasion of Tropical Cyclone (TC) over Western North Pacific (WNP) Ocean lies from 10˚N to 26˚N and 121˚E to 170˚E. Sources of TC development come from warm ocean temperature where latent heat is released during condensation processes and subsequently concentrated in the boundary layer. Relative humidity at 850-700 hPa is responsible to produce the most intense storm. Meanwhile, weak vertical wind shear between 850-200 hPa is one of the dynamical factors that lead to the development of TC. Pressure level of 850-200 hPa is chosen to minimize the thermodynamic effect in the lower troposphere. Typhoon Songda (Chedeng in the Philippines) or TSC lasted from May 18th to 30th, 2011 and strengthened into powerful Super Typhoon stage between May 24th and 27th. Long curving track and the exhibition of all sequences of TC life cycle, TSC is then considered as an ideal case of TC. The objective of the study with case of TSC is to investigate the role of thermal characteristics and dynamics on TC intensity. The research is carried out by using Advanced Research of Weather Research and Forecasting model (WRF ARW model) version 3.3. Two domains are employed in the model. The first domain situate from 02˚N to 40˚N and 118˚E to 149˚E and cover spatial resolution () of 33.1 km. The second domain situate from 09˚N to 27˚N and 119˚E to 132˚E with of 11 km. Timestep of the model () is 120 seconds. The model is supported by the following physical parameterization, i.e., Yonsei University Scheme (YSU) in the boundary layer, Kain-Fritsch scheme (KF) in the cumulus, and WRF Single-Moment 3-class scheme in the microphysics. Initial meteorological condition prior to the formation of the cyclone is generated using WRF ARW standard-release model. Sensitivity of the model output is obtained from a selected single-parameter change scenarios, namely, 10 % to 20 % decrease and increase of wind shear initial data at 850-200 hPa, and by 10 % to 20 % decrease of relative humidity initial data at 850-700 hPa. The result showed that the negative correlations between wind shear and intensity are found in wind shear scenarios. Wind shears of 10 ms-1 which lead to strengthening of the wind intensity in the early period of Typhoon development are found in wind shear scenarios. The effect of wind shear changes on wind intensity is statistically significant in the 20 % wind shear scenarios. During mature stage, weak wind intensity occurred when wind shear increase as given in the WRF standard-release and the 20 % decreasing scenario. Different situation is found in the 20 % increasing scenario where wind shear tend to weak and lead to strong wind intensity at this stage. Meanwhile, the reduction of moisture supply at 850-700 hPa resulting from 20 % decreasing relative humidity play a major role in the weakening of wind intensity and reduces mechanical energy of the cycle process as much as 300 J kg-1.
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