Judul: Pembuatan Margarin Tinggi Serat Melalui Pemanfaatan Pektin Dan Gum Arab Komersial
Abstrak: Tujuan umum penelitian ini adalah mempelajari pembuatan margarin berserat melalui pemanfaatan pektin dan gum arab komersial. Tujuan khusus penelitian ini adalah (1) menganalisis serat makanan pektin dan gum arab komersial, (2) mempelajari pembuatan margarin dengan perlakuan panambahan pektin, gum arab serta kombinasi pektin dan gum arab, (3) menentukan formula margarin kontral dan margarin perlakuan, (4) mengetahui tingkat kesukaan panelis terhadap margarine berserat, (5) mengetahui perbedaan sifat organoleptik margarin berserat terpilih dengan margarin kontrol dan (6) mempelajari pengaruh penambahan pektin, gum arab dan kombinasi pektin dan gum arab terhadap sifat fisikokimia margarin berserat terpilih.
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Judul: Mempelajari Pembuatan Margarin dari RBD Stearin Serta Karakterisasi Mutunya
Abstrak: Penelitian ini bertujuan untuk mempelajari pembuatan margarin dengan menggunakan RBD Stearin dari kelapa sawit tanpa melalui proses hidrogenasi. Bahan-bahan yang digunakan untuk pembuatan margarin adalah RBD Stearin, RBD Olein, emulsifier (lecithin dan dimodan), f-karoten, garam, air serta Na-benzoat. Tiga perlakuan yang digunakan dalam penelitian ini adalah jenis emulsifier (A), konsentrasi emulsifier (B) dan lama homogenasi (C). Jenis emulsifier yang digunakan adalah lecithin dan dimodan dengan konsentrasi 0.2%, 0.3% dan 0.4%, serta lama homogenasi 60, 70 dan 80 menit. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap Faktorial dengan dua kali ulangan. Margarin dapat dihasilkan dengan mencampurkan RBD Stea- rin (72%), RBD Olein (8%), air (16%), garam (3.7%), emulsifier (0.3%), Butter Flavor (0.40 ml untuk setiap 250 gram margarin) dan ẞ-karoten (0.15 ml untuk setiap 250 gram margarin) selama 60 menit dengan menggunakan suhu proses 54°C. Hasil penelitian menunjukkan bahwa margarin yang dihasilkan mempunyai sifat emulsi yang stabil sampai suhu 45°C, tidak ditumbuhi mikroorganisme pada pengamatan 1 bu- lan setelah pembuatannya dan tidak mengandung logam berba- haya. Selain itu margarin tersebut dapat diterima oleh panelis dan mampu bersaing dengan margarin yang sudah ada di pasaran. Jenis emulsifier (A) berpengaruh nyata terhadap tekstur margarin yang dihasilkan. Konsentrasi emul- sifier (B) berpengaruh nyata terhadap kadar air, sedangkan semua perlakuan yang dicobakan tidak mempengaruhi Bilangan Asam, kadar FFA dan Bilangan Peroksida. Konsentrasi emulsifier 0.3% (B2) dinilai lebih mampu berikatan dengan air secara proporsional pada sistem emulsinya dibandingkan konsentrasi emulsifier 0.4% (B3). Selain itu jenis emulsifier lecithin (A₁) memberikan tekstur yang lebih baik dan lebih disukai oleh panelis diban- dingkan jenis emulsifier dimodan (A2)….
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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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