Judul: Mempelajari penggunaan asam sorbat dan garam sebagai bahan pengawet pada pembuatan dali
Abstrak: Dali merupakan makanan tradisional masyarakat Sumatera Utara yang dibuat dari bahan baku susu. Penelitian yang dilakukan ini bertujuan untuk mengawetkan dali dengan menggunakan garam dan asam sorbat. Perlakuan yang diterapkan meliputi penggunaan garam (A) dengan konsentrasi 0.5 persen, 1.0 persen dan 1.5 persen (b/v); penggunaan asam sorbat (B) ber- turut-turut 0.05 persen, 0.10 persen dan 0.15 persen dari volume susu; lama penyimpanan (C) selama 0, 2, 4 dan 6 hari. Pengamatan meliputi kadar air, kadar lemak, pH, kadar protein, total bakteri serta uji organoleptik yang meliputi aroma, rasa dan warna. Dari hasil penelitian terlihat bahwa penambahan garam berpengaruh terhadap kadar protein, kadar air, pH, total bakteri dan penilaian organoleptik rasa dali. Semakin besar konsentrasi garam yang ditambahkan berakibat semakin besar nilai pH dan kadar protein dali, sedangkan kadar air dan total bakteri dali mengalami penurunan. Berdasarkan penilaian rasa, pemberian garam sebanyak 1.5 persen akan memberikan penilaian rasa yang lebih baik. Penggunaan asam sorbat berpengaruh terhadap kadar protein, kadar air, pH dan total bakteri dali. Semakin besar kosentrasi asam sorbat yang ditambahkan berakibat semakin besar kadar protein, akan tetapi kadar air, pH dan total bak- teri dali mengalami penurunan. Selama disimpan akan terjadi kenaikan kadar protein, kadar kadar air, pH dan total bakteri dali. Berdasarkan penilaian aroma rasa dan warna, dali yang disimpan selama 6 hari memberikan penilaian yang lebih baik…
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Judul: Pengaruh Penggunaan Garam dan Kemasan terhadap Daya Tahan  Simpan Dali (Produk Olahan Susu Tradisional)
Abstrak: Dali adalah salah satu jenis olahan susu sapi atau kerbau yang merupakan makanan tradisional masyarakat Sumatera Utara, berbentuk semi padat yang diperoleh melalui proses penggumpalan protein susu (kasein) dengan menambahkan larutan getah pepaya atau sari buah nenas. Tujuan dari penelitian ini adalah untuk mempelajari pengaruh penggunaan garam dan kemasan tcrhadap daya tahan simpan dali
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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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