Judul: Development of Mackerel (Rastrelliger kanagurta) Nugget Products Substituted with Mackerel Fish Bone for Adolescence Girls
Abstrak: Nugget merupakan makanan olahan yang cukup digemari terutama pada remaja. Nugget berbahan ikan kembung dapat dijadikan alternatif makanan selingan yang dapat membantu menambah asupan zat gizi pada remaja putri. Tujuan penelitian ini adalah mengembangkan produk nugget ikan kembung dengan substitusi tulang ikan kembung sebagai pangan alternatif bagi remaja putri. Penelitian ini menggunakan tiga formula dengan persentase daging ikan kembung dan tulang ikan kembung yang berbeda yaitu F1 (100:0), F2 (90:10), dan F3 (80:20). Berdasarkan hasil uji organoleptik dan analisis zat gizi, formula nugget yang dipilih adalah formula nugget ikan dengan substitusi tulang ikan kembung sebesar 10%. Formula terpilih nugget ikan memiliki kadar air sebesar 50,05%; kadar abu sebesar 3,34%; lemak sebesar 2,41%; protein sebesar 12,03%; karbohidrat sebesar 32,16%; zat besi sebesar 5,46 mg/100 g; serta kalsium sebesar 211,25 mg/100 g. Nugget ikan kembung memiliki takaran saji sebesar 100 gram yang menyumbang energi sebesar 198 kkal. Produk nugget formula terpilih dapat menjadi makanan sumber protein, kalsium, dan zat besi berdasarkan ALG bagi kelompok umum.
Keyword: adolescence girls, calcium, nugget, protein, Rastrelliger kanagurta

Judul: Development of Chicken Nugget Products with Additional Chicken Bone Flour as a Food Product Source of Calcium
Abstrak: Di Indonesia rata-rata asupan kalsium anak usia 12 tahun yaitu sebanyak 234,46 mg per hari, jumlah tersebut masih tergolong kurang apabila dibandingkan dengan angka kecukupan gizi sebesar 1200 mg per hari (Kemenkes 2019). Pada masa remaja juga terdapat puncak pertumbuhan massa tulang (peak bone mass) yang menyebabkan kebutuhan gizi menjadi sangat tinggi bahkan lebih tinggi daripada fase kehidupan lainnya. Penelitian ini bertujuan untuk mengembangkan produk nugget ayam dengan menambahkan tepung tulang ayam sebagai produk nugget sumber kalsium untuk remaja. Penelitian dilakukan dari bulan November 2020 sampai Maret 2021. Penelitian ini dimulai dari pembuatan tepung tulang ayam, perancangan formula nugget, pembuatan nugget, uji organoleptik, penentuan formula terpilih nugget, analisis proksimat, analisis kalsium dan bioavailabilitas kalsium, serta perhitungan kontribusi zat gizi nugget formula terpilih. Berdasarkan hasil uji organoleptik (uji hedonik dan uji ranking), maka formula nuuget dengan substitusi tepung tulang ayam sebanyak 10% merupakan formula terpilih. Hasil analisis kadar kalsium dan bioavailabilitas kalsium yang terkandung pada nugget F1 sebesar 850,60 mg/100 g dan 78,12 mg/100 g. Formula nugget terpilih memberikan kontribusi protein sebesar 18,4−27,6% dan kalsium sebesar 40,3% terhadap AKG remaja., In Indonesia, the average calcium intake of children aged 12 years is 234.46 mg per day. This is still less than the daily recommendation, 1200 mg per day (Kemenkes 2019). In adolescence there is also a peak bone mass that causes the nutritional needs to be very high even higher than the other phases of life. This study aimed to develop chicken nugget products supplemented by adding chicken bone meal as a nugget product source of calcium for adolescents. The research was performed from November 2020 until March 2021. The research started from the processing of chicken bone flour, nugget formulation, production of nugget, sensory evaluation, determination of selected formulas, nutrient analysis, calcium analysis, calcium bioavailability determination, and the calculation of nutritional contribution of selected formula nuggets. Based on the results of sensory evaluation (hedonic acceptance tests and preference ranking tests), the selected formula was the formula using 10% chicken bone meal substitution. The analysis results of calcium levels and calcium bioavailability contained in selected formula was 850.60 mg /100 g and 78,12 % respectively. The selected nugget formula contributes 18.4−27.6% of protein and calcium by 40.3% to adolescent RDA.
Keyword: calcium, chicken bone, chicken nugget, fortification, hidden malnutritions

Judul: Utilization of terra/MODIS L1B data for analysis of horizontal wind profile in the troposphere
Abstrak: This study was concerned with horizontal wind derived from data collected with the Moderate-resolution Imaging Spectroradiometer (MODIS) on board the NASA’s Earth Observation System (EOS)-Terra satellite. The aim of this study is to develop a method for the estimation of horizontal wind movement in the troposphere based on Navier-Stokes equation. The method was applied to a calibrated and geolocated Terra/MODIS L1B 1 km data set. The data inputs to estimate surface temperature are retrieved from TIR (Thermal Infrared) bands 31 (10.780 μm to 11.280 μm) and 32 (11.770 μm to 12.270 μm). The obtained surface temperatures were later used to approximate geopotential height on a constant-pressure surface by using the modified Poisson equation. The main assumptions used are the hydrostatic equilibrium, ideal gas law, constant lapse rate and constant acceleration of gravity. Based on the distribution of geopotential height, the pressure gradient force is measured by the gradient of geopotential on an isobaric coordinate to present the horizontal wind profile. For certain topographic areas especially in the mountain ranges, there was a disadvantage of using pressure as a vertical coordinate which lead to inaccuracy. In spite of that, Terra/MODIS L1B data with 1 km spatial resolution can be used to estimate the horizontal wind movement in the troposphere.
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