Judul: The Utilization of Apple Velvet Fruit (Diospyros  blancoi A.DC) with Strawberries (Fragaria ananassa) as Smoothies for Elderly
Abstrak: Radikal bebas dalam tubuh yang melebihi kemampuan tubuh untuk mengelolanya akan menyebabkan terjadinya stres oksidatif. Lansia rentan mengalami stress oksidatif. Tubuh memerlukan antioksidan yang dapat membantu melindungi tubuh dari serangan radikal bebas sehingga dapat memelihara sistem kekebalan tubuh. Buah bisbul meruapakan buah sumber antioksidan yang masih jarang dimanfaatkan dan buah stroberi memiliki potensi sebagai pewarna alami. Penelitian ini bertujuan untuk melakukan pemanfaatan buah bisbul dengan buah stroberi menjadi produk smoothies mengandung antioksidan bagi Lansia. Formulasi merupakan perbandingan antara buah bisbul dengan buah stroberi yaitu F1(1:5), F2(1:2), dan F3(1:1). Penelitian ini terdiri dari pembuatan formula, uji organoleptik, analisis kandungan gizi, analisis aktivitas antioksidan, dan analisis karakteristik fisik. Berdasarkan hasil uji organoleptik, F3 merupakan formula terpilih. Kandungan gizi formula terpilih yaitu, kadar air 78,22%, abu 2,58%, lemak 2,74%, protein 5,73%, dan karbohidrat 10,73%. Smoothies buah bisbul dengan stroberi ini diduga mengandung sumber serat dengan kandungan serat 2,2 gram per 100 kkal. Aktivitas antioksidan smoothies buah bisbul dinyatakan dalam IC50 sebesar 467 ppm atau setara dengan 59,3 mg Vitamin C/100 g smoothies. Satu takaran saji smoothies buah bisbul dengan stroberi mengandung 181 kkal energi yang memenuhi syarat kontribusi gizi untuk makanan selingan.
Keyword: antioksidan, bisbul, lansia, radikal bebas, smoothies

Judul: Formula Velva Bisbul (Dyospyros blancoi) sebagai Dessert Bebas Lemak bagi Penderita Obesitas
Abstrak: Velva merupakan makanan beku pencuci mulut yang teksturnya mirip dengan es krim tetapi mengandung lemak yang lebih rendah sehingga produk ini dapat dikonsumsi untuk penderita obesitas. Buah bisbul dan madu merupakan bahan pangan yang mengandung antioksidan sehingga berpotensi untuk dikembangkan guna mengurangi faktor resiko dari obesitas.Penelitian ini bertujuan untuk mengembangkan formula velva bisbul sebagai es krim rendah lemak bagi penderita obesitas. Penelitian ini terdiri dari empat formula dan menggunakan Rancangan Acak Faktorial (RAF) dengan dua faktor yaitu faktor jenis pemanis (madu/air gula) dan faktor jenis penstabil (CMC/karagenan). Hasil uji hedonik menunjukkan bahwa pada atribut rasa, tekstur, aftertaste, dan keseluruhan terdapat perbedaan signifikan yang disebabkan oleh masing-masing perlakuan. Hasil karakteristik fisik menunjukkan daya leleh, overrun, dan total padatan terlarut terdapat perbedaan signifikan. Formula velva bisbul terpilih yaitu velva dengan pemanis madu dan penstabil CMC (M2S1). Kandungan gizi produk terpilih per takaran saji yaitu 56 kkal, 1,5 g protein, 0,5 g lemak, dan 11,4 g karbohidrat dengan nilai AEAC 3,66 mg vitamin C/100 g dan IC50 3.418 ppm. Kontribusi satu takaran saji produk terpilih terhadap ALG kelompok umum sebesar 3% energi, 2,5% protein, 0,7% lemak, dan 3,5% karbohidrat. Kata kunci : antioksidan, buah bisbul, madu, obesitas,velva, Velva is a frozen dessert that has a texture similar to ice cream but contains lower fat so that this product can be consumed for obese patient. Velvet apple and honey are foods that contain antioxidants that can potentially be developed to reduce risk factors for obesity. The objective of this research was to develop velvet apple velva formula as a low-fat ice cream for obese patient. This study consisted of four formulas and used a factorial randomized design (RAF) with two factors that were type of sweetener (honey/simple syrup) and the stabilizer type (CMC/carrageenan). The hedonic test results showed that the attributes of taste, texture, aftertaste, and overall there were significant differences caused by each treatment. The result of physical characteristics showed that there is a significant differences in melting time, overrun, and total soluble solid. The selected formula was velvet apple velva with honey sweetener and CMC stabilizer (M2S1). The nutritional content of best products per serving size were 56 kcal, 1,5 g protein, 0,5 g fat, and 11,4 g carbohydrates with AEAC value 3,66 mg vitamin C /100 g and IC50 3.418 ppm. The contribution of one serving size of selected products to ALG in the general group were 3% energy, 2,5% protein, 0,7% fat, and 3,5% carbohydrate. Keywords : antioxidant, honey, obesity, velva, velvet apple
Keyword: velva, velvet apple, honey, antioxidant

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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