Judul: Pembuatan Yogurt Kedelai (Soygurt) dengan Menggunakan Kultur Campuran Bifidobacterium bifidum dan Streptococcus thermophilius
Abstrak: Susu kedelai mrupakan minuman hasil olahan kedelai yang memiliki nilai gizi tinggi, dimana kandungan proteinnya mencapai 3.5-4.0%. Selain dengan susu sapi, susu kedelai juga memiliki kelebihan lain, seperti bebas kolesterol, bebas laktosa sehingga baik dikonsumsi oleh orang yang alergi dengan susu sapi (lactose intolerance). Namun masyarakat umumnya lebih menyukai susu sapi karena adanya bau lanb'1l (beany flavour) pacta susu kedelai. Salah satu cara untuk meminimalkan bau langu ini adalah dengan pengolahan lebih lanjut menjadi yogmt, yang dikenal dengan nama soygur!. Kultur yang digunakan dalam pembuatan soygurt pada penelitian ini adalah Bi/idobacterium b!fidum dan Sterptococcus thermophil1ls. Penelitian yang dilakukan terdiri dari penelitian pendahuluan dan penelitian utama. Pcnelitian pendahulllan terdiri dari dua tahap, yaitu tahap penentuan konsentrasi optimum kultur starter berdasarkan nilai pH, total asam laktat serta pengamatan visual, sClta tahap penentuan konsentrasi optimum karaginan berdasarkan hasil uji ranking kesukaan terhadap kekentalan soygurt dan pengamatan visual.
Keyword: 

Judul: Pembuatan soygurt sinbiotik dengan menggunakan kultur campuran : Bifidobacterium bifidum, Streptococcus thermophilus dan Lactobacillus casei galur Shirota
Abstrak: Soygurt adalah suatu produk fermentasi dari susu kedelai. Substitusi susu pi dengan susu kedelai dilakukan karena susu kedelai mempunyai kandungan tein yang lebih tinggi dibandingkan dengan susu sapi. Selain itu harga susu edelai lebih murah dibandingkan susu sapi sehingga masyarakat dapat emperoleh pangan sumber protein dengan harga yang lebih murah. Kelebihan. lain dari susu kedelai adalah bebas kolesterol dan mengandung beberapa jenis oligosakarida seperti raffinosa dan stakiosa yang digolongkan sebagai pangan prebiotik. Kultur bakteri asam laktat yang digunakan dalam penelitian ini adalah Streptococcus thermophilus dan dua kultur bakteri probiotik yaitu Bifidobacterium bifidum dan Lactobacillus casei galur Shirota. Penggunaan Streptococcus thermophilus disini bertujuan untuk mendapatkan rasa asam yang optimum sehingga dihasilkan produk yang benar-benar menyerupai yogurt. Sedangkan pemanfaatan bakteri probiotik bertujuan untuk menciptakan kesehatan dan kebugaran bagi mikroflora usus. Karena adanya kandungan prebiotik dan probiotik dalam satu produk, maka soygurt dalam penelitian ini disebut soygurt sinbiotik.
Keyword: 

Judul: Characteristic of Overshooting Top (OT) Based on  Himawari  8  Satellite  as  a  Convective  Cloud  Feature  that  Generates  Extreme Weather in the Java Island Region
Abstrak: Overshooting Top (OT) is a feature at the top of a convective cloud that is associated with extreme weather. Research on OT in tropical Indonesia is still very limited. The existence of geostationary satellites with wide area coverage and fast frequency observations is useful for observing the fast dynamics of the OT life cycle. Therefore, this study intends to analyze the relationship between OT and extreme weather, updraft and thermodynamic conditions of OT when extreme weather occurs, the best objective method for detecting OT in the day time and night time, and the spatiotemporal distribution of OT in the tropical region of Java Island during the 2018-2021 period. Based on visual analysis using visible channel and Himawari 8 sandwich products, 87% of extreme weather events in Java were accompanied by the appearance of OT. It indicates that the presence of the OT pattern is a convection cloud pattern or feature that is closely related to extreme weather events for the Java Island region. The existence of a time lag between the appearance of OT and extreme weather events on Java Island indicates that the OT of convection cloud can be used as a precursor or nowcasting for the appearance of extreme weather. Most of the convective cloud OT features during extreme weather events on Java Island have altitude that were only able to exceed the altitude of the equilibrium level and few were able to exceed the tropopause level of 9 km – 16 km. The difference in atmospheric conditions during extreme weather events on Java Island, which is in the tropics and subtropics, is a strong and unstable convective energy condition characterized by a larger CAPE, as well as unstable KI, LI, SI and TTI values. It is offset by kinematic factors in the form of a weak vertical wind shear (bulk wind shear 0-6 km) and a higher freezing point height. The difference between extreme weather events in the Java Island region and other tropical regions compared to subtropical regions is the strong updraft speed of convection clouds. The IRW Texture COMB algorithm based on the IRW-Texture Gradient modification and the COMB algorithm shows a significant increase in quality for detecting OT and non-OT pixels in Java. Rainy days with rainfall > 50 mm/day are very common in areas with an altitude of > 500 m. On the other hand, the level of convection activity which is indicated by the presence of OT and lightning is significantly reduced in this area. OT of convective clouds appear more frequently during the DJF season and less frequently during the JJA season. OT often appears during the day time and rarely at night time. Most OTs appear in the central part, away from the south and north coasts of Java Island during the day, while OTs that appear near the south and north coasts of Java Island can appear in the morning or afternoon.
Keyword: convective clouds, extreme weather, Overshooting Tops, Himawari 8 Satellite