Judul: Pengembangan Formula Susu Bubuk dengan Penambahan Kolagen Ikan Berdasarkan Penerimaan Mutu Sensori
Abstrak: Kolagen merupakan ingredien yang mulai banyak digunakan dalam formulasi produk pangan yang ditujukan untuk memberikan efek kesehatan. Di antara sumber kolagen adalah kolagen ikan yang berpotensi untuk ditambahkan ke dalam produk susu bubuk. Kolagen yang diekstrak dari ikan memiliki keunggulan diantaranya halal untuk dikonsumsi, lebih aman dibanding sumber lain (bovine dan porcine) secara kimiawi dan ketahanan fisis, aktif secara biologis, sangat mirip dengan kolagen yang diproduksi dalam tubuh manusia, dan dapat menghindari bahaya beberapa penyakit seperti Bovine Spongiform Encephalopathy (BSE), Transmissible Spongiform Disease, penyakit kuku dan mulut pada sapi, serta flu burung yang dapat ditularkan hewan terestrial Penelitian ini bertujuan untuk mengembangkan formula produk susu bubuk dengan penambahan kolagen ikan. Susu bubuk diberi perlakuan penambahan 2%, 2.5%, dan 3% kolagen ikan yang dibandingkan dengan kontrol (0% kolagen). Formula susu bubuk dievaluasi secara organoleptik oleh panelis terlatih (n=20) dengan menggunakan rating hedonik dan intensitas terhadap atribut sensori (aroma cokelat, rasa cokelat, aroma susu, rasa susu, rasa manis, dan rasa gurih). Formula yang terpilih selanjutnya dibandingkan dengan dua produk komersial tanpa kolagen (X dan Y) dengan uji konsumen/panelis tidak terlatih (n=170) menggunakan metode Central Location Test (CLT), dimana panelis diundang ke suatu tempat yang ditentukan untuk mengevaluasi produk-produk yang akan diujikan. Metode uji sensori yang digunakan adalah uji rating hedonik dan uji ranking hedonik. Hasil penelitian menunjukkan penambahan 2% kolagen memberikan penerimaan secara keseluruhan yang tidak berbeda nyata (p>0.05) dengan kontrol. Uji rating intensitas juga menunjukkan bahwa penggunaan 2% kolagen memiliki profil sensori yang paling mendekati kontrol. Penerimaan sensori produk susu bubuk dengan penambahan kolagen tidak berbeda nyata (p>0.05) dibandingkan produk komersial X tanpa kolagen, namun lebih baik (p<0.05) dibandingkan produk komersial Y tanpa kolagen. Produk dengan penambahan kolagen 2% (produk A) mendekati produk komersial X tanpa kolagen, namun lebih baik dibandingkan produk produk komersial Y tanpa kolagen.
Keyword: milk powder, fish collagen, hedonic rating, intensity rating, central location test, hedonic ranking

Judul: Characterization of Fruit Juice Drink Fortified with Yellowfin Tuna Skin Collagen Hydrolysate
Abstrak: Pengolahan limbah kulit dan lambung ikan tuna dapat dimanfaatkan menjadi hidrolisat kolagen yang memiliki antioksidan kuat serta memiliki bobot molekul lebih rendah dari kolagen agar mudah diserap oleh tubuh. Pembuatan hidrolisat kolagen melalui proses hidrolisis secara enzimatis dengan enzim pepsin. Hidrolisat kolagen memiliki potensi dalam pembuatan produk minuman fungsional misalnya sari buah jeruk dan apel yang ditambahkan hidrolisat kolagen dengan konsentrasi 0%; 1,5%; 2%; dan 2,5%. Penambahan hidrolisat kolagen pada minuman sari buah berpengaruh terhadap nilai pH, viskositas, total mikroba, dan aktivitas antioksidan. Penambahan hidrolisat kolagen cenderung menaikan nilai pH dan nilai viskositas. Nilai pH masih dalam rentang pH umum minuman asam, yaitu 3-4. Nilai viskositas cenderung naik pada kedua produk ketika ditambahkan hidrolisat kolagen. Total mikroba pada produk masih dalam rentang SNI 7388:2009 tentang batas maksimum cemaran mikroba dalam pangan sehingga aman dikonsumsi. Aktivitas antioksidan pada produk memiliki nilai yang tinggi dan termasuk ke dalam antioksidan kuat., The treatment of tuna skin and stomach waste can be used as collagen hydrolysate which has strong antioxidants and has a lower molecular weight than collagen to be easily absorbed by the body. The manufacture of collage n hydrolysate through an enzymatic hydrolysis process with the enzyme pepsin. Collagen hydrolyzate has potential in the manufacture of functional beverage products such as cider and apples to which collagen hydrolysate is added with a concentration of 0%; 1,5%; 2%; and 2.5%. The addition of collagen hydrolysate to fruit juice drinks has an influence on pH value, viscosity, total microbes, and antioxidant activity. The addition of collagen hydrolysate tends to increase the pH value and viscosity value. The pH value has 3-4 which is still in the pH range of acidic drinks, and viscosity tends to rise when collagen hydrolysate is added. The total microbes in the product are still within the range of SNI 7388:2009 concerning the maximum limit of microbial contaminants in food for consumption. The antioxidant activity of the product has a high value and is classified as a strong antioxidant.
Keyword: antioxidants, pepsin enzymes, collagen hydrolyzate, tuna fish, cider

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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