Judul: Evaluasi Nilai Gizi Protein Daging Sapi Fermentasi secara In Vitro
Abstrak: Daging adalah salah satu sumber bahan pangan yang banyak mengandung protein. Bahan pangan yang mengandung protein pada dasarnya akan mudah rusak, sehingga memerlukan perlakuan agar tetap bertahan lama. Salah satu teknologi yang dikembangkan untuk memperpanjang umur simpan adalah fermentasi. Daging fermentasi adalah daging yang diolah dengan penambahan kultur bakteri asam laktal sehingga daging menjadi asam dan dapat bertahan lama. Bakteri asam laktat yang digunakan untuk fermentasi daging adalah Lactobacillus plantarum. Daging fermentasi merupakan salah satu sumber bahan pangan yang berpotensi untuk menyediakan zat makanan bagi tubuh.
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Judul: Pengaruh Penyimpanan Kultur Starter Kering Lactobacillus plantarum terhadap Kualitas Mikrobiologis Sosis Fermentasi Daging Sapi
Abstrak: Daging sapi merupakan sumber protein bermutu tinggi yang dapat memenuhi kebutuhan protein masyarakat, tetapi daging sapi merupakan bahan pangan yang mudah mengalami kerusakan karena daging adalah salah satu media yang baik untuk pertumbuhan mikroba. Ketersediaan pangan hewani terutama daging sapi pada masa sekarang akan lebih baik jika diikuti dengan olahan-olahan produk yang lebih disukai. Hal ini diperlukan agar kesukaan masyarakat pada produk daging semakin meningkat dan memperpanjang daya simpan pangan tersebut. Sosis fermentasi merupakan salah satu produk olahan daging yang melibatkan mikroorganisme. Lactobacillus plantarum merupakan salah satu contoh bakteri yang sering digunakan sebagai kultur starter produk fermentasi. Pengeringan kultur dengan metode freeze drying diharapkan mampu menjaga stabilitas bakteri dan viabilitas kultur. Viabilitas kultur kering Lactobacillus plantarum diteliti selama penyimpanan 45 hari dan viabilitasnya tetap tinggi. Penggunaan kultur ini pun diharapkan dapat diaplikasikan pada produk olahan daging fermentasi salah satunya yaitu sosis fermentasi daging sapi. Penelitian dilaksanakan dari bulan Nopember 2006 sampai bulan Juni 2007 di Bagian Ilmu Produksi Ternak Ruminansia Besar dan Bagian Ilmu Produksi Ternak Perah, Fakultas Peternakan, Institut Pertanian Bogor. Daging sapi yang digunakan dalam penelitian ini adalah daging bagian paha belakang yang diperoleh dari Pasar Bogor. Penelitian ini menggunakan rancangan acak lengkap dengan perlakuan kultur kering umur simpan 30 dan 45 hari yang diaplikasikan pada sosis fermentasi daging sapi dengan tiga kali ulangan. Kualitas mikrobiologis yang diamati adalah total mikroba, viabilitas bakteri asam laktat, Staphylococcus aureus, koliform dan Salmonella.
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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