Judul: Pengaruh Penambahan Tepung Daging-Tulang Leher Ayam Pedaging terhadap Sifat Fisik dan Organoleptik Roti Tawar Berbahan Organoleptik Roti Tawar Berbahan Terigu dan Tepung Ubi Jalar
Abstrak: Daging-tulang leher ayam pedaging mempakan salah satu hasil ikutan ternak yang pemanfaatannya masih kurang terberdayakan, padahal daging-tulang leher ayam pedaging sangat potensial sebagai sumber protein dan kalsium. Protein selain berfungsi sebagai bahan bakar dalam tubuh, juga sebagai zat pembangun dan pengatur, sedangkau kalsium dapat membantu pembentukan tulang dan gigi serta mengatur proses biologis dalam tubuh. Roti tawar yang beredar saat ini masih belum - terpenuhi kebutuhan protein dan kalsiumnya, sehiigga daging-tulang leher ayam pedaging dapat dirnanfaatkan sebagai tambahan nutrisi bagi tubuh.
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Judul: Pengaruh Penambahan Tepung Daging-Tulang Leher Ayam Pedaging Terhadap Sifat Kimia Roti Tawar Berbasis Terigu dan Tepung Ubi Jalar.
Abstrak: Roti tawar pada saat ini merupakan salah satu produk pangan yang sesuai dengan budaya instan karena banyak masyarakat membutuhkan segala hal dengan cepat dan ringkas, sehingga roti tawar merupakan pilihan tepat bagi mereka yang tidak memiliki waktu cukup untuk mempersiapkan menu makanannya. Salah satu kekurangan dari roti tawar yang beredar saat ini adalah kandungan protein, serat pangan, kalsium, dan fosfor yang rendah. Defisiensi zat-zat tersebut akan berpengaruh pada kandungan gizi dari roti yang kemungkinan masih dapat ditingkatkan dengan penambahan beberapa bahan pangan yang tinggi akan zat-zat tersebut. Bahan utama roti yang lazim digunakan terigu. Terigu yang digunakan sebagai bahan pangan di Indonesia merupakan hasil dari gandum impor. Ketergantungan Indonesia terhadap impor gandum sangat besar dan sampai saat ini Indonesia masih mengandalkan tepung terigu sebagai bahan utama dalam pembuatan roti. Hal tersebut menyebabkan terjadinya pemborosan devisa negara. Indonesia memiliki banyak jenis bahan pangan yang sangat berpotensi dan bervariasi sebagai sumber karbohidrat yang belum diolah maksimal. Penelitian ini bertujuan untuk meningkatkan dan melengkapi gizi roti tawar melalui penambahan tepung dagingtulang leher ayam dan tepung ubi jalar
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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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