Judul: The Mackerel Fish (Rastrelliger kanagurta) Sausages with  Fishbone Powder Addition as a Source of Calcium for Women of Reproductive Age
Abstrak: Sosis merupakan produk hewani yang banyak diminati dan dikonsumsi oleh masyarakat karena pengolahannya yang cepat dan mudah serta memiliki rasa yang lezat. Sosis ikan kembung dengan penambahan tepung tulang ikan sebagai alternatif lauk yang dapat membantu meningkatkan asupan protein dan kalsium wanita usia subur. Penelitian ini bertujuan mengembangkan serta menganalisis kandungan gizi produk sosis ikan kembung dengan penambahan tepung tulang ikan. Penelitian ini menggunakan tiga formula dengan penambahan tepung tulang ikan terhadap daging ikan yang berbeda, yakni F0 (100+0), F1 (100+2,5), dan F2 (100+5). Berdasarkan hasil uji organoleptik, karakteristik fisik, dan kandungan gizi, F1 ditetapkan sebagai formula terpilih. Sosis formula terpilih mengandung kadar air 64,24%, kadar abu 1,97%, protein 13,04%, lemak 3,96%, karbohidrat 16,80%, dan kalsium 165,19mg. Satu takaran saji sosis ikan kembung dengan penambahan tepung tulang ikan setara dua buah sosis serta memberikan kontribusi 93 kkal (4,1%-4,5%) terhadap AKG wanita usia subur. Sosis ikan kembung formula terpilih telah memenuhi syarat klaim sebagai produk sumber protein dan kalsium., Sausage is an animal product that is popular and consumed by general public because it is fast and easy to process and has a delicious taste. Mackerel fish sausage with fishbone powder addition as an alternative side dish that can help to improve the protein and calcium intake for women of reproductive age. This research aimed to develop and analyze the nutritional content of the mackerel fish sausage with fishbone powder addition. The study used three different formulations with varying addition of fishbone powder to fish meat: F0 (100+0), F1 (100+2.5), and F2 (100+5). Based on sensory test and analysis of physical characteristic and nutrient content, F1 was determined as the selected formula. The selected formulation of the sausage contains 64.24% moisture content, 1.97% ash content, 13.04% protein, 3.96% fat, 16.80% carbohydrates, and 165.19 mg of calcium. A serving size of the mackerel fish sausage with fishbone powder addition, are equivalent to 2 slices of sausage, contributes 93 kcal (4.1%-4.5%) of RDA for women of reproductive age. The selected formulation of mackerel fish sausages has already met the requirement for claim as sources of protein and calcium product.
Keyword: calcium, fishbone powder, mackerel fish, protein, sausage

Judul: Development of Mackerel Fish and Green Mussels Floss as an Alternative High in Protein and Iron Side Dish for Women of Reproductive Age
Abstrak: Kerang hijau merupakan bahan pangan yang kaya akan zat gizi dan cukup dikenal oleh masyarakat luas karena harganya yang terjangkau serta mudah untuk diperoleh. Abon ikan kembung dengan substitusi kerang hijau merupakan salah satu alternatif lauk yang dapat membantu meningkatkan asuan protein dan zat besi pada wanita usia subur. Penelitian ini bertujuan mengembangkan serta menganalisis kandungan gizi produk abon berbahan dasar kerang. Penelitian ini menggunakan tiga formulasi dengan perbandingan ikan kembung dan kerang hijau yang berbeda, yakni F0 (100:0), F1 (80:20), dan F2 (60:40). Berdasarkan hasil uji organoleptik, karakteristik fisik, dan kandungan gizi, F2 ditetapkan sebagai formula terpilih. Abon formulasi terpilih mengandung kadar air 8,93%, kadar abu 6,04%, protein 34,91%, lemak 27,85%, karbohidrat 22,27%, dan zat besi 6,91mg/100 g. Satu takaran saji abon ikan kembung substitusi kerang hijau setara dengan 1 sdm serta memberikan kontribusi 72 kkal (3,2-3,5%) dari energi sehari wanita usia subur. Abon ikan kembung dan kerang hijau formulasi terpilih memenuhi syarat klaim sebagai produk tinggi protein dan zat besi., Green mussel is a food ingredient rich in nutrients and widely known by the general public due to its affordable price and easy accessibility. Mackerel fish floss with the substitution of green mussel is one alternative dish that can help improve the provision of protein and iron for women of reproductive age. This research aims to develop and analyze the nutritional content of the floss product based on mussels. The study used three different formulations with varying ratios of mackerel fish and green mussel: F0 (100:0), F1 (80:20), and F2 (60:40). Based on organoleptic tests, physical characteristics, and nutritional content analysis, F2 was determined as the selected formula. The selected formulation of the floss contains 8.93% moisture content, 6.04% ash content, 34.91% protein, 27.85% fat, 22.27% carbohydrates, and 6.91mg/100 g of iron. A serving size of the mackerel fish floss with green mussel substitution, equivalent to 1 tablespoon, contributes 72 kcal (3.2-3.5%) of daily energy for woman of reproductive age. The selected formulation of mackerel fish and green mussels floss meets the criteria to claim it as a high-protein and iron product.
Keyword: floss, green mussel, iron, mackerel fish, protein

Judul: Utilization of terra/MODIS L1B data for analysis of horizontal wind profile in the troposphere
Abstrak: This study was concerned with horizontal wind derived from data collected with the Moderate-resolution Imaging Spectroradiometer (MODIS) on board the NASA’s Earth Observation System (EOS)-Terra satellite. The aim of this study is to develop a method for the estimation of horizontal wind movement in the troposphere based on Navier-Stokes equation. The method was applied to a calibrated and geolocated Terra/MODIS L1B 1 km data set. The data inputs to estimate surface temperature are retrieved from TIR (Thermal Infrared) bands 31 (10.780 μm to 11.280 μm) and 32 (11.770 μm to 12.270 μm). The obtained surface temperatures were later used to approximate geopotential height on a constant-pressure surface by using the modified Poisson equation. The main assumptions used are the hydrostatic equilibrium, ideal gas law, constant lapse rate and constant acceleration of gravity. Based on the distribution of geopotential height, the pressure gradient force is measured by the gradient of geopotential on an isobaric coordinate to present the horizontal wind profile. For certain topographic areas especially in the mountain ranges, there was a disadvantage of using pressure as a vertical coordinate which lead to inaccuracy. In spite of that, Terra/MODIS L1B data with 1 km spatial resolution can be used to estimate the horizontal wind movement in the troposphere.
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