Judul: Mempelajari Proses Pembuatan Kecap Udang Putih (Penaells Merglliensis) Secara Fermentasi Mikrobiologis
Abstrak: Keeap ikan adalah salah satu produk olahan dengan bahan baku ikan atau udang. Untuk meningl:atkan eita rasa pangan, banyak masyarakat menggunakan keeap ini karena kandungan gizinya yang lebih tinggi daripada keeap lain. Pada proses pengolahannya teljadi aktivitas mikroba sehingga keeap ikan dapat digolongkan sebagai produk fermentasi. Pada proses fermentasi teljadi perubahan atau pemeeahan komponen-komponen protein kompleks menjadi scnyawa yang lebih sederhana yang dibutuhkan oleh tubuh dan dapat diserap oleh tllbuh. Ferment3si seeara mikrobiologis mempunyai keunggulan yaitu mempunyai nilai gizi ymig lebih tinggi dibmlding proses yang lain walauplUl kelemahannya adalah waktu fennentasi yang lama. Penelitian ini beltujuan untuk mempelajari proses pembuatall keeap udang seeara fermentasi mikrobiologis dengan melihat pengaruh perbedaan konsentrasi garam yang digunakan terhadap mutu keeap udang.
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Judul: Mempelajari Penambahan Konsentrasi Enzim Papain dan Kadar Garam selama Hidrolisis Protein Pada Pembuatan Kecap Lambung Ikan Kakap (Lutjanus spp.)
Abstrak: Tujuan dari penelitian ini adalah untuk melihat pengaruh penambahan konsentrasi enzim papain dan kadar garam dalam menghidrolisis protein lambung ikan kakap (Lutjanus spp.). melalui parameter-parameter yang diamati selama hidrolisis sehubungan dengan waktu pengolahan yang lebih singkat. Melihat pengaruh perlakuan fermentasi terhadap hidrolisat hasil hidrolisis secara enzimatis sehingga dihasilkan kecap ikan dengan cita rasa dan aroma yang lebih disukai serta membandingkannya dengan kecap pembanding. Perlakuan yang digunakan dalam penelitian ini adalah variasi konsentrasi enzim (8%, 10%), garam (20%, 25%) serta lama hidrolisis (4, 6, 8, 10, 12 dan 14 hari). Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap Faktorial dengan 2 kali ulangan. Pengamatan terhadap produk kecap selama hidrolisis secara enzimatis meliputi nilai pH, total nitrogen, Ν-α- amino, NPN, TVB, volume hidrolisat, kepekatan warna dan kadar garam. Selama fermentasi meliputi nilai pH, total nitrogen, N-a-amino, TVB, TMA, kepekatan warna dan asam amino. Uji organoleptik meliputi warna, aroma, rasa dan penerimaan dilakukan terhadap kecap hasil hidrolisis secara enzimatis dan kecap kombinasi hidrolisis enzimatis-fermentasi serta kecap komersial. ...
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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