Judul: Sifat Fisik dan Sensori Snack Ekstrusi dengan Penambahan Tepung Daging Tulang Leher Ayam Pedaging.
Abstrak: Snack merupakan makanan ringan yang digemari oleh seluruh lapisan masyarakat. Tak heran bila penjualan snack tidak pernah merosot bahkan jenis makanan ini muncul dalam bentuk dan rasa yang lebih bervariasi. Snack ekstrusi merupakan kelompok snack yang dibuat melalui pemasakan ekstrusi dengan menggunakan alat extruder. Snack ekstrusi yang beredar di pasaran, umumnya memiliki kandungan gizi yang rendah dan flavor pada produk menggunakan bahanbahan sintetik seperti MSG (monosodium glutamat) yang akan menimbulkan efek samping jika bahan-bahan tersebut terakumulasi dalam jumlah yang banyak pada tubuh manusia. Salah satu usaha untuk meningkatkan kandungan gizi serta untuk meningkatkan cita rasa gurih pada snack ekstrusi adalah dengan menambahkan bahan baku snack yang berupa grits jagung dengan tepung daging-tulang leher ayam. Penelitian ini bertujuan untuk mempelajari karakteristik fisik dan sensori snack ekstrusi yang ditambahkan tepung tulang leher ayam.
Keyword: 

Judul: Komposisi Kimia, Daya Cerna Protein dan Mineral Snack Ekstrusi dengan Penambahan Tepung Daging-Tulang Leher Ayam Pedaging.
Abstrak: Daging-tulang leher ayam pedaging memiliki peluang besar untuk diolah kembali menjadi produk pangan yang memiliki nilai ekonomis lebih tinggi. Kandungan protein yang terdapat dalam daging-tulang leher ayam pedaging dapat dimanfaatkan untuk memenuhi kebutuhan gizi manusia. Kandungan protein yang dimiliki daging-tulang leher ayam pedaging berkisar 55-57%. Tepung daging-tulang leher ayam (TDTLA) Pedaging dapat digunakan sebagai bahan tambahan pangan yang dapat ditambahkan ke dalam pengolahan pangan. Snack ekstrusi dengan bahan dasar pati jagung memiliki kandungan nilai protein yang rendah. Tujuan penelitian ini adalah mempelajari komposisi kimia, daya cerna protein serta mineral snack ekstrusi yang telah diberi perlakuan penambahan TDTLA Pedaging. Hasil penelitian ini diharapkan dapat meningkatkan dan melengkapi gizi dari snack ekstrusi.
Keyword: 

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.
Keyword: