Judul: Sifat Kimia dan Total Bakteri Asam Laktat Kefir Susu Kambing dengan Penambahan ekstrak Buah Merah (Pandanus Conoideus Lam.).
Abstrak: Kefir merupakan produk fermentasi yang memiliki rasa, warna dan konsistensi yang mirip dengan yogurt serta memiliki aroma yeasty yang khas. Susu kambing dipilih karena tidak mengandung senyawa β-laktoglobulin sehingga tidak menyebabkan alergi, oleh karena itu ekstrak buah merah dapat digunakan sebagai aditif dalam makanan untuk meningkatkan nilai gizi, dan bekerja sebagai antimikroba. Penelitian ini bertujuan untuk menguji sifat kimiawi dan total bakteri asam laktat pada kefir susu kambing dengan penambahan buah merah. Penambahan buah merah sebesar 0%, 2,5%, 5% dari total ekstrak buah merah dalam pembuatan kefir, analisis kimia yang diamati adalah persentase protein total, lemak total, kadar air, kadar abu dan total asam yang dititrasi. Analisis mikrobiologi yang diamati adalah total bakteri asam laktat. Rancangan analisis statistik yang diujikan adalah Rancangan Acak Lengkap (ANOVA) dengan perlakuan penambahan ekstrak buah merah pada konsentrasi yang berbeda dengan tiga kali ulangan yaitu pertama tanpa penambahan buah merah atau kefir 100% sebagai kontrol; penambahan kedua ekstrak buah merah 2,5%; penambahan ketiga ekstrak buah merah 5%. Hasil menunjukkan bahwa perbedaan persentase penambahan ekstrak buah merah pada formula kefir susu kambing tidak berpengaruh nyata (P > 0,05) terhadap semua analisa kimia dan total BAL.
Keyword: goat milk, kefir, red fruit

Judul: Sifat Fisik dan Organoleptik Kefir Susu Kambing dengan Penambahan Ekstrak Buah Merah (Pandanus Conoideus Lam)
Abstrak: Buah merah adalah tanaman yang biasa dikonsumsi oleh masyarakat papua dan memiliki banyak manfaat bagi tubuh, perasan minyak dari buah merah digunakan untuk mengobati berbagai macam penyakit seperti penyakit stroke dan kanker. Zat aktif yang terkandung dalam buah merah adalah karotenoid, tokoferol alfa, beta karoten, asam linoleate, asam oleat, asam linolenat, dan asam dekanoat. Penambahan buah merah terhadap kefir susu kambing dapat memberikan pengaruh positif terhadap kesehatan karena mengandung mikroba yang dapat menghambat pertumbuhan bakteri Patogen gram positif dan bakteri gram negatif, dan apabila dikonsumsi dapat menjaga keseimbangan mikroba saluran usus dan merangsang gerak peristaltik saluran cerna. Penambahan ekstrak buah merah pada kefir susu kambing menjadikannya sebagai produk probiotik yang bagus untuk meningkatkan sistem imun tubuh. Penelitian ini bertujuan untuk melihat karakteristik sifat fisik dan organoleptik kefir susu kambing dengan penambahan ekstrak buah merah. Ekstrak buah merah yang digunakan pada kefir susu kambing adalah 0%; 2,5% dan 5% dari total volume kefir dengan tiga kali pengulangan. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan pengujian fisik yaitu nilai pH, nilai aw, viskositas dan total asam titrasi (TAT). Pengujian organoleptik meliputi kriteria mutu warna, flavor, aroma dan tekstur. Hasil penelitian menunjukkan bahwa penambahan ekstrak buah merah pada kefir berpengaruh nyata (P<0,05) terhadap penurunan pH. Uji hedonik menunjukkan bahwa penambahan ekstrak buah merah berpengaruh nyata (P<0,05) terhadap flavor. Hasil uji mutu hedonik menunjukkan bahwa penambahan ekstrak buah merah berpengaruh sangat nyata (P<0,05) terhadap warna, aroma dan kekentalan kefir., Red fruit is a plant commonly consumed by the Papuan people and has many benefits for the body, the oil juice from the red fruit is used to treat various diseases such as stroke and cancer. The active substances contained in red fruit are carotenoids, alpha tocopherol, beta carotene, linoleic acid, oleic acid, linolenic acid, and decanoic acid. The addition of red fruit to goat's milk kefir can have a positive effect on health because it contains microbes that can inhibit the growth of grampositive pathogenic bacteria and gram-negative bacteria, and if consumed, it can maintain the balance of intestinal microbes and stimulate gastrointestinal peristaltic motion. In addition, the addition of red fruit extract to goat's milk kefir makes it a great probiotic product to boost the body's immune system. This study aims to determine the physical and organoleptic characteristics of goat milk kefir with the addition of red fruit extract. The red fruit extract used in goat milk kefir was 0%, 2.5% and 5% of the total volume of kefir with three repetitions. The design used in this study was a completely randomized design with physical testing, namely the pH value, aw value, viscosity and total acid titration (TAT). The organoleptic tests analyzed included color, flavor, aroma and texture. The results showed that the addition of red fruit extract to kefir had a significant effect (P <0.05) on the decrease in pH. The hedonic test showed that the addition of red fruit extract had a significant effect (P<0.05) on the flavor. The results of the hedonic quality test showed that the addition of red fruit extract had a very significant effect
Keyword: goat milk, kefir, red fruit

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