Judul: Pemanfaatan Jamur Tiram Putih (Pleorotus ostreatus) dalam Pembuatan Nugget
Abstrak: Tujuan penelitian ini adalah memanfaatkan jamur tiram putih produksi nugget. Desain eksperimen yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap. Faktor yang digunakan adalah substitusi tiram putih jamur untuk daging ayam yang terdiri dari empat taraf, 0% (F0), 60% (F1), 80% (F2) dan 100% (F3). Berdasarkan uji organoleptik formula terpilih adalahF1 yang mengandung jamur tiram putih dan daging ayam sebesar 6:4 (60%). Ini formula mengandung energi 488%; karbohidrat 63,29%; lemak 20,51%; protein 12,52%; serat pangan 11,60%; kalsium 50,16%; besi 5,76%; dan natrium 668,79%. Formula ini dapat dianggap sebagai energi tinggi, karbohidrat, protein, serat makanan, dan nugget besi. Untuk memenuhi 20% Rekomendasi Dietary Allowance (RDA) dari protein, nugget sebaiknya dikonsumsi 100 gram per takaran saji.
Keyword: Nugget, White Oyster Mushrooms Nugget, White Oyster Mushrooms

Judul: Pengembangan Produk Nugget Jamur Tiram Tinggi Protein Dan Kaya Serat Melalui Pemanfaatan Tepung Tempe Kacang Merah
Abstrak: Penelitian ini bertujuan untuk mempelajari pengaruh penambahan tepung tempe kacang merah dalam pembuatan nugget jamur tiram. Penelitian ini terdiri dari dua tahap. Tahap pertama penelitian pendahuluan untuk mempelajari pembuatan nugget dengan tambahan tepung tempe kacang merah yang menghasilkan produk terbaik. Tahap kedua merupakan dilakukan uji sifat fisik dan kimia, uji kandungan gizi, dan uji organoleptik. Penelitian ini menggunakan desain rancangan acak lengkap (RAL) dengan 4 taraf. Perlakuannya adalah subsitusi tepung tempe kacang merah terhadap nugget jamur tiram dengan taraf 0%, 15%, 30%, dan 45%. Berdasarkan uji organoleptik, sifat kimia dan skor penerimaan produk terpilih adalah nugget jamur tiram dengan penambahan 15% tepung tempe kacang merah. Nugget jamur tiram dengan penambahan tepung tempe kacang merah memiliki kadar air 58.68%, kadar abu 2.50%, kadar lemak 8.19%, kadar protein 7.80%, kadar karbohidrat 22.83%, kadar serat kasar 1.26% dan kadar serat pangan 7.38%. Kontribusi zat gizi nugget jamur tiram dengan penambahan tepung tempe kacang merah memberikan kontribusi energi 9.8%, protein 13 %, lemak 13.2%, karbohidrat 7.6% dan serat pangan 31.3%. Produk ini dapat diklaim sebagai pangan kaya serat.
Keyword: nugget jamur tiram, serat pangan, tepung tempe kacang merah

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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