Judul: Kualitas Mikrobiologi Salami dengan Kombinasi Kultur Starter Bakteri Asam Laktat yang Berpotensi Sebagai Probiotik.
Abstrak: Salami merupakan produk inovasi teknologi pengolahan daging melalui fermentasi dengan penambahan bakteri asam laktat sebagai kultur starter. Bakteri asam laktat dapat mengubah karbohidrat menjadi asam laktat. Produksi asam laktat oleh kultur starter dapat mengakibatkan penurunan pH dan aktivitas air (aw) produk. Nilai pH dan aw yang rendah dapat menghambat pertumbuhan bakteri perusak dan patogen dalam produk, sehingga umur simpan produk menjadi lebih panjang. Penggunaan kultur starter bakteri asam laktat yang berpotensi sebagai probiotik diharapkan dapat memberikan efek yang positif bagi saluran pencernaan. Bakteri asam laktat yang digunakan pada penelitian ini merupakan bakteri yang mampu bertahan hidup pada kondisi pH 2, 2,5, 3,2 dan 7,2 serta kondisi garam empedu 0,5% dan 0,3%, yaitu bakteri asam laktat Lactobacillus spp 1A5, L. fermentum 2B4 dan L. fermentum 2B2. Penelitian ini bertujuan untuk mengetahui kualitas mikrobiologi salami berdasarkan kombinasi kultur starter. Penelitian ini dilaksanakan pada bulan Februari hingga Agustus 2008 di Bagian Ruminansia Besar dan di bagian Ilmu Produksi Ternak Perah, Fakultas Peternakan, Institut Pertanian Bogor.
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Judul: Kualitas Mikrobiologis  Salami Probiotik yang Difermentasi oleh Kombinasi  Kultur  Lactobacillus sp  1A5 dan  Lactobacillus fermentum 2B2 Selama Penyimpanan Dingin
Abstrak: Probiotic Salami is one of functional foods which is made from meat, it is fermented by starter culture of lactic acid bacteria. The lactic acid bacteria were used as starter has potential as probiotic. The probiotic bacteria will guard microflora balancing in our gastrointestinal. The aim of this research was to evaluate microbiological quality of probiotic salami produced from mixed culture of Lactobacillus sp 1A5 dan Lactobacillus fermentum 2B2. The randomized complete design with three times replication was used as experimental design. The treatments were storage at low temperature 10o ± 2o C for 0-day after conditioning process, 10- day, 20-day, and 30 day. The variables were total lactic acid bacteria, total plate count, quantitative of Staphylococcus aureus, quantitative of Escherichia coli. The result of this research showed that the decreasing quantitative of Staphylococcus aureus and quantitative of Escherichia coli were not significantly (P > 0,05) effected during cold storage. There was significant decreasing (P < 0,05) from total lactic acid bacteria and total plate count during cold storage. The significant effect of the total lactic acid bacteria occurred at 20-day and total plate count were at 30-day. Keywords : Salami, probiotic, storage, microbiological
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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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