Judul: Studi Kelayakan Bisnis Keju Krim
Abstrak: Keju krim merupakan produk olahan susu yang dibuat melalui proses pasteurisasi, pengasaman, penggumpalan yang dibantu oleh enzim rennet. Keju krim merupakan produk yang banyak digunakan dalam industri kue dan roti serta digunakan di berbagai resto dan hotel untuk bahan pembuatan makanan. Industri keju krim di Indonesia sangat potensial dikarenakan sebagian besar keju yang beredar di Indonesia merupakan produk impor sehingga perlu dilakukan analisis studi kelayakan untuk pengembangan industri keju krim. Analisis studi kelayakan mencangkup analisis aspek pemasaran, aspek teknis dan teknologi, aspek manajemen dan organisasi, aspek lingkungan, dan aspek finansial. Data yang digunakan merupakan gabungan antara data primer dengan data sekunder. Industri keju krim ini direncanakan didirikan di kawasan Kabupaten Bogor tepatnya di Kecamatan Cijeruk dengan kapasitas produksi 170 ton keju per tahun. Analisis yang dilakukan menunjukkan bahwa industri keju krim memenuhi keriteria kelayakan berdasarkan aspek-aspek yang dianalisis tersebut.
Keyword: keju krim, industri, studi kelayakan

Judul: Pengembangan Produk Cream Cheese dengan Metode Action Research dan Analisis Finansial Bisnis Cream Cheese
Abstrak: Kebutuhan keju dalam negeri sangat tinggi. Salah satu jenis keju yang beredar di pasaran adalah cream cheese. Cream cheese merupakan salah satu jenis keju lunak yang banyak diaplikasikan dalam bidang kuliner khususnya dalam pembuatan roti dan kue. Permasalaan muncul ketika banyak ditemukan produk cream cheese yang memiliki beberapa permasalahan yang menjadikan proses penerimaan konsumen menjadi terganggu. Penelitian pengembangan produk cream cheese menjadi salah satu cara untuk menyelesaikan permasalahan produk cream cheese. Metode yang digunakan dalam penelitian ini adalah metode action research. Metode action research memiliki kelebihan yaitu antara partisipan dan pelaksana program saling bekerja sama untuk menyelesaikan suatu masalah. Dari hasil pencarian masalah didapatkan 3 permasalahan utama dari produk cream cheuse, diantaranya tekstur yang mencair ketika diletakan di suhu ruang, harga mahal dan rasa keju dari cream cheese kurang berasa. Dari hasil uji hedonik, prochuk cream cheese terbaik dihasilkan dengan formula perbandingan 4% (v/v) starter, 0,04% (b/v) ekstrak rennet dan 0,05% (b/v) garam. Uji mutu terhadap produk cream cheese terbaik, dihasilkan nilai pH sebesar 4,4, kadar air 66%, kadar lemak 21% dan negatif terhadap cemaran E.coli dan Coliform. Kapasitas produksi berdasarkan perhitungan Target Market sebesar 321.300 kg/tahun. Dengan asumsi harga produk sebesar Rp 80.000/kg, bisnis pembuatan cream cheese layak dilaksanakan….
Keyword: Cream Cheese, Milk, Action reserach, Cream cheese, Streptococcus lactic, Lactobacillus plantarum, Lactobacillus bulgaricus

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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