Judul: Bioavailabilitas kalsium secara in vitro pada produk sereal sarapan komersial yang difortifikasi kalsium
Abstrak: Secara umum penelitian ini bertujuan untuk menganalisis bioavailabilitas mineral kalsium secara in vitro pada beberapa produk sereal sarapan komersial yang difortifikasi dengan kalsium. Tujuan kususnya adalah untuk mengetahui kandungan total kalsium produk sereal sarapan, mengetahui bioavailabilitas kalsium produk sereal sarapan, mengetahui total kalsium tersedia dari produk sereal sarapan, dan menganalisis pengaruh rasio (perbandingan) fosfor dan kalsium dalam produk sereal sarapan terhadap biovailabilitas kalsiumnya. Penelitian ini dilakukan di Laboratorium Kimia Gizi II, Departemen Gizi Masyarakat dan Sumberdaya Keluarga, Fakultas Pertanian IPB, Bogor serta Laboratorium Kimia Terpadu IPB, Bogor. Penelitian ini berlangsung dari bulan Mei sampai November 2003. Sampel penelitian ini adalah produk sereal sarapan komersil yang difortifikasi dengan kalsium. Produk sereal sarapan dipilih berdasarkan asalnya (bahan baku), yaitu Corn Flakes (produksi Nestle) berasal dari jagung, Koko Krunch (produksi Nestle) dari gandum, Cocoa Krispies (produksi Kellog) dari beras, dan Nesvita (produksi Nestle), Vitagen (produksi Plantago Naturale), Quaker (produksi Quaker Products) merupakan campuran dari beberapa jenis sereal. Produk sereal sarapan yang dipilih tersebut tergolong dalam ready-to-eat cereals (sereal sarapan siap makan) dan hot cereals atau quick cooking cereals (sereal sarapan yang untuk mengkonsumsinya hanya tinggal diseduh dengan air panas). Produk ready-to-eat cereals (sereal sarapan siap makan) tersebut yaitu merek Corn Flakes (diproduksi oleh Nestle), merek Koko Krunch (diproduksi oleh Nestle), dan merek Cocoa Krispies (diproduksi oleh Kellogg's). Jenis sereal ini disebut juga makanan sereal. Sedangkan produk hot cereals atau quick cooking cereals (sereal sarapan yang untuk mengkonsumsinya hanya tinggal diseduh dengan air panas) yaitu Nesvita, Vitagen, dan Quaker. Sereal ini sering disebut minuman sereal. Sampel produk ready-to-eat cereal dianalisis bioavailabilitasnya setelah ditambah susu pasteurisasi dan sebelum ditambah susu. Sedangkan sampel produk quick cooking cereal dianalisis dengan tanpa penambahan susu lagi karena sudah terkandung di dalam produknya. Susu cair (pasteurisasi) yang digunakan diperoleh dari Laboratorium Susu, Fakultas Peternakan IPB. Analisis yang dilakukan terhadap sampel meliputi analisis kadar air, kadar protein metode Semi-Mikro Kjeldahl, kadar fosfor metode Spektrofotometri, total kalsium metode AAS, dan bioavailabilitas kalsium metode in vitro. Analisis dilakukan pada keenam produk sereal sarapan dan susu cair dengan 2 kali ulangan. Untuk mengetahui pengaruh jenis produk sereal sarapan terhadap kandungan protein, kandungan fosfor, total kalsium dan bioavailabilitas kalsium pada berbagai jenis produk sereal dilakukan analisis sidik ragam, dan kemudian uji lanjut Duncan untuk mengetahui perbedaan kandungan protein, kandungan fosfor, total kalsium .. dst
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Judul: Bioavailabilitas Kalsium secara In Vitro pada Produk Susu Komersial dengan Klaim Tinggi Kalsium Rendah Lemak
Abstrak: Dairy products claimed for high calcium and low fat become more available in the market. The objective of this study was to analyze in vitro bioavailability of calcium in milk products which have been claimed for high calcium and low fat . Two liquid, pasteurized and UHT, and a powdered milk product were used. The survey and sampling were conducted based on predetermined criteria through purposive sampling in several minimarket and supermarket in Bogor area. Each product was tested for the content of moisture, ash, protein, fat, calcium, phosphorus, and also for calcium bioavailability. Total available calcium in each product was also calculated. There were significant difference in moisture content, protein, calcium, phosphor, and total available calcium among the milk products. Ash and fat content of each product were not significantly different. The highest calcium bioavailability was observed product A (64.01%) and the lowest was in product B (28.71%). The result of statistical analysis by ANOVA showed that different processing affected calcium bioavailability of three products (p<0.05). Calcium bioavailability of product A was the highest and the most noticeable different among three products. Levels of protein, fat, calcium, and phosphorus, and the type of milk did not correlate with calcium bioavailability
Keyword: calcium, bioavailability, high calcium low fat, milk

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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