Judul: Formulasi Snack Bar Ubi Jalar dengan Penambahan Tepung Lele (Clarias gariepinus) sebagai Alternatif Pangan Darurat Sumber Protein dan Kalsium untuk Lansia
Abstrak: Tujuan dari penelitian adalah untuk melakukan formulasi snack bar ubi jalar dengan penambahan tepung lele sebagai alternatif pangan darurat sumber protein dan kalsium untuk lansia. Penelitian ini terdiri dari dua tahap, yaitu tahap pendahuluan untuk menentukan produk terpilih dan tahap kedua untuk menganalisis kandungan gizi (kadar air, abu, protein, lemak, karbohidrat, kalsium, seng dan selenium) dari produk terpilih. Produk terpilih (per 100 gram) mengandung air 22 g, protein 12 g, lemak 16 g, karbohidrat 46.5 g, energi 375 kkal, kalsium 168 mg, seng 0.3 mg, dan selenium tidak terdeteksi. Produk ini dapat dikatakan sebagai sumber protein dan sumber kalsium. Kontribusi energi dan zat gizi per takaran saji untuk satu kali makan (70 gram atau setara 2 batang) terhadap AKG lansia pria dan wanita masing-masing untuk energi sebesar 11.3% dan 13.8% , protein sebesar 12.9% dan 14.7%, lemak sebesar 17.2% dan 21.1%, karbohidrat sebesar 9.3% dan 11.4%. Untuk kalsium dan seng berturut-turut sebesar 11.8% dan 1.6% untuk pria dan 11.8% dan 2.1% untuk wanita.
Keyword: makanan selingan, lansia, pangan darurat, tepung lele, tepung ubi jalar

Judul: Substitusi Tepung Pisang dengan Tepung Pupae-Mulberry Ulat Sutera (Bombyx mori) dan Tepung Lele (Clarias gariepinus) pada Pembuatan Snack Bar Sumber Protein.
Abstrak: Stunting dapat dicegah dan diatasi dengan asupan energi dan protein yang memadai, salah satunya melalui makanan selingan. Penelitian ini bertujuan untuk melakukan percobaan makanan dengan memanfaatkan pupae-Mulberry ulat sutera (Bombyx mori) dan tepung lele pada pembuatan snack bar sumber protein. Tahapan penelitian ini terdiri dari formulasi dan pembuatan snack bar, uji organoleptik, analisis sifat kimia snack bar, penentuan formula terpilih dan takaran saji snack bar, serta uji fisik snack bar. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap dengan perlakuan tingkat substitusi tepung pury sebesar 25%, 30%, dan 35%. Hasil uji hedonik dan uji mutu hedonik menunjukkan hasil yang tidak berbeda nyata antar formula (p>0.05). Hasil analisis sifat kimia menunjukkan hasil yang berbeda nyata pada kadar protein dan karbohidrat (p<0.05), namun tidak pada kadar air, abu, dan lemak (p>0.05). Formula terpilih berdasarkan pertimbangan hasil uji hedonik dan kandungan protein adalah formula 3 (F3). Snack bar F3 memiliki kadar air 10.30 %bb, kadar abu 2.46 %bb, kadar protein 12.17 %bb, kadar lemak 12.14 %bb, kadar karbohidrat sebesar 62.92 %bb, dan energi 410 kkal/100 gram. Kadar protein snack bar memenuhi syarat klaim sumber protein. Takaran saji snack bar F3 adalah 53 gram sebagai makanan selingan.
Keyword: protein, snack bar, tepung lele, tepung pury

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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