Judul: Evaluasi Ketersediaan Mineral Besi dan Seng, Iodium Total serta Vitamin B12 dalam Produk Fermentasi Susu Kacang Merah (Phaseolus vulgaris L.) dan Kacang Tolo (Vigna unguiculata L.)
Abstrak: Penelitian ini bertujuan untuk mempelajari pengaruh pembuatan susu fermentasi dari kacang merah dan kacang tolo dengan penambahan susu skim atau serum susu serta bakteri asam laktat Lactobacillus casei subspesies rhamnosus, serta pengaruh proses pengolahan terhadap kadar mineral iodium, besi, dan seng; ketersediaan besi dan seng; dan kadar vitamin B12 Diharapkan minuman ini dapat berfungsi sebagai pembawa zat gizi yang potensial.
Keyword: 

Judul: Peningkatan kandungan vitamin B1 dan B2 serta aktivitas antibiotik susu kacang merah dan tolo fermentasi oleh lactobacillus casei subsp. rhamnosus
Abstrak: Penelitian ini bertujuan untuk mempelajari pembuatan susu fermentasi lactat dari susu kacang merah (Phaseolus vulgarisL.) dan tolo (Vigana unguiculata L.) dengan pena mbahan susu bubuk skim atau serum (whey). Pengembangan susu fermentasi dari kacang-kacangan lokal ini memiliki potensi nilai gizi dan fisiologi bagi tubuh. Susu kacang merah dan tolo diekstraksi dengan pena- mbahan air 1 : 4 kemudian diendapkan patinya selama 0, 2, 4, dan 6 jam. Susu kacang dianalisis kadar protein, pati dan viskositas untuk menentukan kisaran waktu pengendapan pati. Untuk proses fermentasi susu kacang dilakukan optimasi penambahan susu bubuk skim atau serum dari 3; 5; 7; 9 dan 11 persen, serta glukosa masing-masing 3 persen. Susu kacang dipasteurisasi selama 20 menit pada suhu 80 90° C, setelah dingin ditambahkan kultur sebanyak 0,5 persen. Fermentasi berlangsung pada suhu 37 selama 96 jam. O Pada tahap ini dilakukan analisis pH, total asam, dan total bakteri asam laktat. Pada tahap selanjutnya susu kacang fermentasi dibuat dengan menggunakan susu kacang yang diendapkan selama 0; 2 dan 4 jam dan penambahan skim atau serum sebanyak 7 persen. Untuk menentukan mutu susu fermentasi dilakukan analisis pH, total asam, kekentalan, gula terpakai, dan total bakteri asam laktat serta nilai organoleptik warna, aroma, rasa, konsistensi dan penerimaan umum. Pada produk terbaik dianalisis vitamin B1 dan B₂ serta kemampuan aktivitas antitrombotik dan identifikasi komponen senyawa yang mempunyai sifat antitrombotik secara kualitatif…dst
Keyword: kacang merah, kacang tolo, nilai gizi, fermentasi laktat, bakteri patogen usus

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