Judul: Formulation and Nutritional Profile of Mackerel Dimsum Subtitute Grasshopper (Valanga nigricornis) as a High Protein Snack for Preschool Children.
Abstrak: Perkembangan anak pada masa prasekolah terutama secara intelektual sangat pesat. Anak prasekolah yang mengonsumsi makanan rendah protein memiliki risiko 1,2 kali lebih tinggi untuk mengalami gangguan perkembangan. Dimsum belalang kayu merupakan salah satu alternatif makanan selingan yang dapat membantu meningkatkan asupan protein anak prasekolah. Penelitian ini bertujuan untuk mengembangan serta menganalisis kandungan gizi produk dimsum belalang kayu. Penelitian ini menggunakan tiga formulasi dengan perbandingan belalang kayu dan ikan tenggiri yang berbeda, yakni F1 (15%:85%), F2 (25%:75%), dan F3 (35%:65%). Berdasarkan hasil uji organoleptik dan analisis kandungan gizi, F2 ditetapkan sebagai formula terpilih. Dimsum formulasi terpilih mengandung kadar air 65,43%, kadar abu 2,38%, protein 14,02%, lemak 0,79%, karbohidrat 6,45%, kalsium 0,74 mg, zat besi 0,92 mg, serta seng 17,49 mg. Satu takaran saji dimsum belalang kayu setara dengan 4 potong dimsum serta memberikan kontribusi 139 kkal dari energi sehari. Dimsum belalang kayu formulasi terpilih memenuhi syarat klaim sebagai produk tinggi diklaim sebagai sumber protein dan rendah lemak untuk kategori umum., The development of children in the preschool period, especially intellectually, is very rapid. Preschoolers who eat low-protein foods have a 1.2 times higher risk of developing developmental disorders. Dimsum grasshopper wood is an alternative snack that can help increase preschoolers' protein intake. This study aims to develop and analyze the nutritional content of wooden locust dimsum products. This study used three formulations with different ratios of chicken meat and chicken liver, namely F1 (15%:85%), F2 (25%:75%), and F3 (35%:65%). Based on the results of organoleptic tests and analysis of nutritional content, F2 was determined as the selected formula. The selected Dimsum formulation contains 65.43% water content, 2.38% ash content, 14.02% protein, 0.79% fat, 6.45% carbohydrates, 0.74 mg calcium, 0.92 mg iron, and zinc 17.49 mg. One serving of wooden locust dimsum is equivalent to 4 pieces of dimsum and contributes 139 kcal of daily energy. Dim sum grasshopper selected formulation meets the claim requirements as a source of protein and low in fat for the general category.
Keyword: dimsum, grasshopper, preschooler, protein

Judul: Formulation and Nutritive Value of Cream Soup Made from Grasshopper Flour (Valanga nigricornis) as an Alternative Food for Elderly
Abstrak: Belalang kayu (Valanga nigricornis) merupakan sumber protein yang mudah dikembangkan di daerah tropis. Selain proteinnya mudah dicerna, belalang juga kaya akan kandungan gizi seperti mineral dan asam lemak tidak jenuh. Penelitian ini bertujuan mengembangkan dan mengkaji nilai gizi sup krim berbahan tepung belalang sebagai makanan alternatif untuk lansia. Penelitian ini dilakukan melalui serangkaian pengembangan produk, analisis kandungan zat gizi, serta analisis kecukupan zat gizi. Formula sup krim terpilih adalah sup krim dengan penambahan tepung belalang sebanyak 10 g atau 1,1% dari total berat bahan. Hasil analisis zat gizi tepung belalang menunjukkan bahwa tepung belalang memiliki kadar air rendah (5,68%bb) dan lemak yang cukup tinggi (16,05%bb). Satu porsi sup krim belalang (200 mL) dapat memenuhi kecukupan energi 9,3%; protein 15,2%; lemak 3,2%; karbohidrat 10,4%; dan omega 6 2,5% pada lansia pria. Sedangkan, pada lansia wanita memenuhi angka kecukupan energi 10,8%; protein 16,7%; lemak 3,6%; karbohidrat 12,4%; dan omega 6 3,2%. Satu porsi sup krim belalang memenuhi tingkat kecukupan gizi omega 3 pada lansia pria 9,4%, dan wanita 13,6%., Javanese grasshopper (Valanga nigricornis) is a protein source that is easily grown in the tropics. Apart from being easy to digest protein, grasshoppers are also rich in nutrients such as minerals and unsaturated fatty acids. This study aims to develop and examine the nutritional value of cream soup made from grasshopper flour as an alternative food for elderly. This research was conducted through a series of product development, nutrient content analysis, and nutrient adequacy analysis. The selected cream soup formula is cream soup with the addition of 10 g of grasshopper flour or 1,1% of the total weight of the ingredients. The results of the nutrient analysis showed that grasshopper flour had a low water content (5,68% wb) and a high fat (16,05% wb). One serving of grasshopper cream soup (200 mL) can meet the energy adequacy of 9,3%, protein 15,2%; fat 3,2%; carbohydrates 10,4%; and omega 6 2,5% in elderly men. Meanwhile, the elderly women meet the energy adequacy rate of 10,8%; protein 16,7%; fat 3,6%; carbohydrates 12,4%; and omega 6 3,2%. One serving of grasshopper cream soup meets the nutritional adequacy level of omega 3 in elderly men 9,4% and 13,6% women.
Keyword: Belalang kayu, nilai gizi, omega 3, sup krim/Javanesse grashopper, nutritive value, omega 3, cream soup

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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