Judul: Optimasi mutu organoleptik masin rebon melalui fermentasi spontan dan penambahan kultur murni
Abstrak: Masin merupakan salah satu produk ikan terfermentasi tradisional yang umumnya dibuat oleh masyarakat di Propinsi Nusa Tenggara Barat (NTB), khususnya Kabupaten Sumbawa. Bahan bakunya adalah udang kecil/rebon segar, dengan bahan tambahan garam dapur, cabai rawit, gula pasir dan air jeruk nipis. Masin yang dihasilkan mempunyai cita rasa yang khas (lezat, asin dan pedas), sehingga hanya dikonsumsi golongan umur dewasa sebagai sambal dalam jumlah yang relatif kecil. Tujuan dari penelitian ini adalah mengetahui perbandingan jumlah garam dan lama fermentasi (hari) untuk menghasilkan masin rebon yang mempunyai mutu organoleptik optimum melalui fermentasi spontan, spontan dan penambahan kultur murni serta penambahan kultur murni saja. Penelitian dibagi dua tahap, yaitu penelitian pendahuluan dan penelitian utama. Pada penelitian pendahuluan dilakukan pembuatan masin rebon melalui fermentasi spontan untuk mendapatkan komposisi bahan-bahan tambahan yang selanjutnya digunakan dalam penelitian utama. Pada penelitian utama dilakukan pembuatan masin rebon melalui fermentasi spontan, spontan dan penambahan kultur murni serta penambahan kultur murni saja. Penambahan garam dan lama fermentasi (hari) mengikuti skala response surface. Uji organoleptik dilakukan terhadap warna, bau, tekstur, rasa aroma dan daya terima keseluruhan masin rebon dengan metode hedonik (skala 1-9) oleh panelis semi terlatih. Masin dengan mutu organoleptik optimum, dianalisis zat gizi (kadar air, abu, lemak, protein, karbohidrat, vitamin B12 dan asam lemak), kimia (pH dan kadar NaCI) dan total koloni mikrobanya...
Keyword: 

Judul: Mempelajari Perubahan Mikrobiologi selama Fermentasi Rebon (Masin) Serta Identivitasi Bakteri Asam Laktat
Abstrak: Rebon atau udang kecil merupakan salah satu hasil perikanan yang mudah didapat dan bernilai gizi tinggi. Masyarakat Sumbawa Nusa Tenggara Sarat memantaatkan udang rebon menjadi produk fermentasi yang disebut masin, yang biasanya menjadi teman makan nasi atau sambal. Mutu masin yang dihasilkan oleh industri rumah tangga biasanya tidak seragam karena fermentasi yang dilakukan adalah fennentasi spontan, sehingga perlu upaya untuk mempertahankan mutu masin tersebut. Usaha perbaikan mutu produk fermentasi tergantung pada sejauh mana penelitian dan pengembangan setiap jenis produk fennentasi tersebut telah dilakukan.
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: