Judul: Perbedaan Kandungan Karbohidrat Bungkil Kedelai Asal Amerika Serikat dan India Hasil Fraksinasi dan Hidrolisis Enzim Komersial
Abstrak: Bungkil kedelai, bahan sisa setelah pengekstraksian minyak kedelai, merupakan salah satu bahan. pakan yang berguna bagi ransum unggas sebagai sumber protein yang sangat tinggi. Namun bungkil kedelai juga berpotensi menjadi sumber energi bagi temak mengingat kandungan karbohidratnya sebesar 30 % dari bobot kering. Penelitian ini bertujuan untuk mengetahui perbedaan kandungan karbohidrat bungkil kedelai asal AS dan India, serta mengetahui pengaruh penambahan enzim dalam mendegradasi karbohidrat yang ada dalam bungkil kedelai. Dengan demikian, penelitian ini diharapkan berguna bagi penyusunan ransum ternak dan pengolahan bungkil kedelai sebagai pakan temak secara optimal.
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Judul: Mempelajari pembuatan tepung kedelai (Glycine max Merr) Amerika Serikat dan analisa mutu tepung yang dihasilkan
Abstrak: Kedelai memiliki prospek yang baik untuk dikembangkan sebagai salah satu sumber protein karena kandungan proteinnya yang relatif tinggi (35-38%). Secara keseluruhan kedelai merupakan biji-bijian yang banyak dimanfaatkan sebagai bahan pangan. Disamping memiliki protein tinggi, kedelai mengandung serat atau dietary fiber, vitamin dan mineral. Tepung kedelai banyak digunakan di industri pangan, terutama di industri bakeri (roti, biskuit, cake, dll). Industri pangan lain yang menggunakan tepung kedelai adalah industri sup, sosis dan makanan formula. Penelitian ini bertujuan mempelajari cara pembuatan tepung kedelai yang mudah dan murah, serta mengamati mutu tepung dihasilkan. Dalam penelitian ini pembuatan tepung kedelai Amerika Serikat dilakukan dengan tiga teknik pembuatan yaitu: penyangraian, ekstrusi dan Illinois dari kedelai utuh tanpa dan dengan kulit (perlakuan). Analisis kimia dilakukan pada tepung kedelai meliputi proksimat, asam lemak bebas dan logam berat. Uji sidik ragam menunjukkan perbedaan nyata setiap perlakuan terhadap kadar air, protein, lemak, serat, abu, karbohidrat, Hg, Pb, Cu dan As. Kadar asam lemak bebas tepung kedelai yang dihasilkan dari teknik ekstrusi paling tinggi dibandingkan teknik lain. Uji hedonik terhadap rasa, warna, aroma dan tekstur menunjukkan bahwa tepung kedelai yang dihasilkan dari teknik penyangraian dengan atau tanpa kulit paling disukai dibandingkan tepung kedelai hasil ekstrusi. Perhitungan rendemen dengan menggunakan saringan 65, 80 dan 100 mesh menunjukkan bahwa teknik pembuatan tepung kedelai metode Illinois memberikan rendemen yang paling tinggi. Dari uji keseluruhan dapat dinyatakan bahwa metode penyangraian dan Illinois merupakan cara terbaik untuk membuat tepung kedelai Amerika Serikat.
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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