Judul: Mempelajari pengaruh umur, lama pemeraman dan cara pemasakan terhadap sifat fisikokimia dan organoleptik daging kambing
Abstrak: Penelitian terhadap daging kambing terutama kambing lokal masih belum banyak dilakukan, bila dibandingkan dengan daging domba. Sedangkan daging kambing lokal mempunyai potensi yang tinggi di daerah tropis yang penduduknya banyak memelihara kambing lokal untuk dimanfaatkan daging- nya. Tujuan penelitian ini adalah mempelajari pengaruh umur kambing, lama pe- meraman dan cara pemasakan daging terhadap sifat fisik daging yaitu keempukan, warna, nilai pH, uji organoleptik dan profil flavor. Penelitian dilaksanakan dengan metode percobaan faktorial yang diran- cang secara acak dengan tiga faktor. Faktor pertama adalah umur ternak yaitu ternak tua (2 gigi tetap) dan muda (0 gigi tetap), faktor kedua adalah lama pemeraman daging yaitu 0 jam, 6 jam dan 12 jam, dan faktor ketiga adalah cara pemasakan yaitu dengan perebusan dan pembakaran atau penyatean. Daging kambing yang digunakan adalah daging bagian punggung (loin). Daging kambing berasal dari ternak kambing Kacang yang berada di sekitar daerah Darmaga, Bogor. Perbedaan umur kambing yaitu tua dan muda berdasarkan perbedaan gigi pada ternak yaitu ternak tua bila telah mempunyai 2 gigi tetap dan ternak muda bila belum mempunyai gigi tetap. ...
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Judul: Pengaruh Pendinginan dan Umur Kambing terhadap Flavor Daging Kambing Mentah dan Matang
Abstrak: Kebutuhan daging sebagai salah satu bahan pangan dan sumber protein meningkat sejalan dengan meningkatnya jumlah penduduk Indonesia. Untuk itu, perlu diusahakan cara-cara untuk mempcrpanjang masa simpan daging, misalnya dengan menyimpan daging pada kondisi pendinginan yang tepat, dengan tetap mempertahankan mutu daging. Salah satu atribut mutu daging yang penting adalah flavor daging tersebut. Penelitian ini bertujuan untuk mempclajari sejauh mana pengaruh kondisi pendinginan daging kambing dan perbedaan umtlr krtmbing terhadap flavor daging kambing mcntah dan flavor sate kambing yang ditlasilkan. Tahap pcrtarna pcnclitian ini adalah pengujian organolcptik tcrhadap daging mcntah dan sate kambing, masing-masing dengan uji hedonik dan uji skoring. Sctclah hasil uji organoleptik diperoleh, dilakukan penelitian tahap kedua yaitu ekstraksi tlavor daging kambing dan analisis ekstrak flavor daging kambing dengan kromatograf gas untuk mendapatkan profil kromatografi gas.
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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