Judul: Pengembangan Snack Bar sebagai Pangan Jajanan Sehat Tinggi Serat.
Abstrak: Pola konsumsi pangan yang tidak seimbang dan rendahnya aktivitas fisik menyebabkan kurangnya asupan serat pangan dan terjadinya gizi lebih yang berhujung pada obesitas. Penelitian ini bertujuan untuk membuat pangan jajanan sehat tinggi serat berupa snack bar berbahan dasar tepung ampas tahu, tepung ubi jalar ungu, dan tepung maizena. Dua variabel yang diuji adalah perbandingan antara tepung ubi jalar ungu dengan tepung maizena sebesar 1:1, 1:2 (b/b), serta penambahan tepung ampas tahu sebesar 20, 25, dan 30%. Sebagai kontrol, snack bar dibuat dari tepung terigu. Analisis yang dilakuakan meliputi analisis sensori dan fisikokimia. Snack bar yang direkomendasikan sebagai pangan jajanan sehat tinggi serat yaitu snack bar yang dibuat dari tepung ampas tahu 20% dengan perbandingan tepung ubi jalar ungu dan tepung maizena 1:2 (b/b). Snack bar tersebut memiliki skor kesukaan 4.31 pada atribut keseluruhan yang berarti netral, kadar antosianin 1.97 mg/ 100 g (bk), dan kadar serat pangan total sebesar 13.87% (bk), sehingga tergolong dalam pangan tinggi serat sesuai dengan Peraturan Kepala BPOM RI Nomor HK 03.1.23.11.11.09909 tahun 2011.
Keyword: ampas tahu, serat pangan, snack bar, ubi ungu

Judul: Pemanfaatan tepung jewawut (Pennisetum glaucum) dan tepung ampas tahu dalam formulasi snack bar
Abstrak: Snack is food which is consumed between main meals. That is why the demand for snack foods is increasing. Many of these snack found nowadays in Indonesia are lacking of bioactive components such as antioxidant and dietary fiber. One of famous snack types nowadays is snack bar. Not so many commercial snack bars are found in Indonesia. Most of them are imported product and expensive in price. In this research, snack bar made of local ingredients which contained bioactive compounds and dietary fiber was trying to be made. The local ingredients were from millet flour and okara flour. Millet is one type of cereals. Its common name is Pearl Millet (Pennisetum glaucum). Okara flour is one of the wastes from tofu production. Millet is the source of antioxidant and okara flour is source of fiber. Both of these ingredient are not used by people to be food raw materials. The other ingredients in this research were hunkue flour, sugar, skim milk, nutmeg fruit, and water. The aim of this research was to get the best formulation of snack bar based on organoleptic, antioxidant, and fiber analysis. The variables that were differentiated among formulas were ratio of millet and okara flour (1:1, 1:2, and 2:1) and fat source. Fat sources of these bars were palm oil and avocado. Six formulas were obtained from these two variables. Based on hedonic rating test, formula with palm oil obtained the highest score and the difference between flour ratios was not significant. The higher the percentage of additional flour okara, the level of total dietary fiber in product would be higher. Formula 1:2 using avocado had the highest fiber content (17,21%). However, formula 2:1 using palm oil had the highest antioxidant capacity (4,98 mg vitamin C equivalent per 100 gram product). The antioxidant activity was higher if the proportion of millet flour were higher in product. Based on the results, formula with the ratio of millet and okara flour= 1:2 was the best formula. The antioxidant capacity of that formula was 3,76 mg vitamin C equivalent per 100 gram product and the total fiber was 13,13%. This product contained water (12,5%), ash (1,7%), protein (12,65%), fat (22,8%), carbohydrate (62,86%), iron (64 ppm), zinc (16 ppm), and calcium (2308 ppm). The color of formula M1:2 were L= 61,12, a= +5,89, b= +2,86, and 0Hue= 77,23. The hardness level of the chosen snack bar millet-okara formula was 852 gram force.
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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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