Judul: Analisis Persepsi Konsumen terhadap Produk Bakso Kemasan di Kabupaten Garut
Abstrak: Konsumen dapat mempersepsikan produk bakso kemasan sesuai dengan manfaat dan risiko yang akan didapat selama pemilihan sampai pembelian. Penelitian ini bertujuan mengidentifikasi karakteristik konsumen, menganalisis persepsi konsumen di Kabupaten Garut terhadap produk bakso kemasan, juga mempelajari perilaku konsumen dalam memilih produk bakso kemasan. Pengumpulan data dilakukan melalui pengisian kuesioner survei kepada 100 responden di Kabupaten Garut serta dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa konsumen bakso kemasan di Kabupaten Garut didominasi oleh konsumen perempuan, berusia 20-25 tahun atau berstatus sebagai mahasiswa, dengan tingkat pendidikan yang cukup baik. Persepsi konsumen terhadap produk bakso kemasan memiliki kategori yang sangat baik. Konsumen memahami konsep produk pangan seperti bakso kemasan. Perilaku pembelian pada bakso kemasan dilakukan secara mendadak dengan intensitas sebulan sekali. Konsumen mementingkan harga dari jenis bakso ayam dan daging serta bakso sapi sebagai makanan camilan yang didapat dari sumber media sosial, keluarga, serta teman. Penelitian dapat menjadi gambaran dan solusi untuk mengembangkan bakso kemasan di Kabupaten Garut.
Keyword: Consumen, Packaged meatball, Perceptions

Judul: Identifikasi Profil Ingredien serta Kesesuaian Label Kemasan Pangan terhadap Regulasi pada Produk Bakso Daging di Kota Medan
Abstrak: Kebutuhan manusia akan protein seringkali dipenuhi melalui konsumsi daging, yang mana produk olahannya seperti bakso daging sangat populer di Indonesia. Studi ini bertujuan untuk mengidentifikasi profil ingredien dan kesesuaian label kemasan bakso daging di Kota Medan dengan regulasi yang berlaku. Metode penelitian ini melibatkan pengambilan sampel terhadap produk bakso daging yang dijual di berbagai toko ritel di Kota Medan, analisis label kemasan berdasarkan Peraturan BPOM Nomor 31 Tahun 2018 dan Nomor 20 Tahun 2021, serta pengumpulan data ingredien dan bahan tambahan pangan (BTP) yang digunakan. Hasil penelitian menunjukkan bahwa terdapat beberapa penyimpangan dalam pencantuman label, termasuk tidak mencantumkan alamat produsen, tanggal kedaluwarsa, dan informasi nilai gizi. Selain itu, ditemukan bahwa penggunaan bahan tambahan pangan seperti penguat rasa, penstabil, dan pengawet cukup umum pada produk bakso daging. Temuan baru dari penelitian ini menunjukkan adanya variasi dalam penggunaan ingredien dan tingkat kepatuhan terhadap regulasi pelabelan, yang dapat mempengaruhi keamanan dan informasi yang diterima oleh konsumen. Penelitian ini juga menganalisis hubungan kandungan daging dengan nilai gizi dan harga produk bakso daging serta pengelompokan data harga produk bakso daging di Kota Medan. Implikasi dari penelitian ini adalah perlunya peningkatan pengawasan dan edukasi bagi produsen tentang pentingnya kepatuhan terhadap regulasi pelabelan pangan untuk melindungi konsumen., Human protein needs are often met through meat consumption, and processed products such as meatballs are popular in Indonesia. This study aims to identify the ingredient profile and conformity of meatball packaging labels in Medan City with applicable regulations. This research method involves surveying meatball products sold in various retail stores in Medan City, analyzing packaging labels based on BPOM Regulations Number 31 of 2018 and Number 20 of 2021, and collecting data on the ingredients and food additives used. The research results showed several irregularities in labeling, including not including the manufacturer
Keyword: Medan City, ingredient, food label, regulations, Meatball

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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