Judul: Sifat Fisik, Kimia, dan Organoleptik Gelato dengan Penambahan Ekstrak Daun Kelor
Abstrak: Gelato adalah salah satu jenis es krim yang berasal Italia yang marak ditemui dan digemari masyarakat Indonesia namun memiliki zat gizi yang kurang lengkap. Penelitian ini bertujuan menganalisis karakteristik fisik, kimia, dan uji organoleptik gelato dengan penambahan ekstrak daun kelor. Rancangan Acak Kelompok (RAK) digunakan pada uji sifat fisik, kimia, dan organoleptik gelato dengan perlakuan persentase penambahan 0%, 3%, dan 6% dengan 3 kali pengulangan. Data dianalisa dengan ANOVA dan Friedman Test untuk data organoleptik. Hasil penelitian menunjukkan bahwa penambahan ekstrak daun kelor berpengaruh nyata terhadap sifat fisik yakni overrun, daya leleh, dan pH dan sifat kimia gelato. Hasil uji hedonik menunjukkan bahwa penambahan ekstrak daun kelor berpengaruh nyata (P<0,05) terhadap parameter warna sedangkan pada uji mutu hedonik berpengaruh nyata (P<0,05) terhadap parameter warna, rasa, dan aroma. Penggunaan ekstrak daun kelor 6% pada gelato merupakan formulasi terbaik pada penelitian ini berdasarkan pengujian fisik, kimia, dan organoleptik., Gelato is a type of ice cream that originates from Italy and is widely found and loved by the people of Indonesia but it has a less complete nutritional profile. This research aims to analyze the physical, chemical, and organoleptic characteristics of gelato with the addition of moringa leaf extract. A randomized complete block design (RAK) was used for the physical, chemical, and organoleptic properties of gelato with treatments of 0%, 3%, and 6% addition percentages with three times replicated. The data is analyzed using ANOVA and Friedman Test for organoleptic data. The results showed that the addition of moringa leaf extract significantly affected the physical properties such as overrun, meltdown resistance, and pH, and the chemical properties of gelato. Hedonic test results indicated significant effects (P<0.05) of moringa leaf extract addition on color parameters, while significant effects (P<0.05) were observed in hedonic quality tests for color, taste, and aroma parameters. The use of 6% moringa leaf extract in gelato was found to be the best formulation based on physical, chemical, and organoleptic tests in this study.
Keyword: daun kelor, sifat kimia, uji organoleptik, gelato, sifat fisik

Judul: Physical chemical Properties and Organoleptic Test of Gelato with Additional Carrot (Daucus carota L.) Extract
Abstrak: Sifat Fisik Kimia dan Organoleptik Gelato dengan Penambahan Ekstrak Wortel (Daucus carota L.). Dibimbing oleh MOCH SRIDURESTA SOENARNO dan MUHAMAD ARIFIN Susu adalah makanan dengan nilai kandungan gizi lengkap dan seimbang seperti protein, karbohidrat, lemak, mineral, dan vitamin. Es krim memiliki kandungan gizi yang cukup lengkap meliputi lemak, protein, karbohidrat, vitamin, fosfor, kalsium, dan mineral lainnya. Fosfor dan kalsium Penelitian ini bertujuan menganalisis karakteristik fisik, kimia dan uji organoleptik gelato dengan penambahan ekstrak wortel. Penelitian menggunakan Rancangan Acak Lengkap (RAL) tiga kali ulangan dengan perlakuan penambahan ekstrak sebanyak 0%,7%, 14%. Data yang diperoleh dianalisis menggunakan analysis of variance (ANOVA) dengan selang kepercayaan 95%. Data hasil uji organoleptik dianalisis menggunakan uji non parametrik Kruskal-Wallis. Hasil penelitian menunjukan tidak berpengaruh nyata (P>0,05) terhadap daya leleh, kadar protein, sifat hedonik warna, aroma, rasa dan tekstur. Penambahan ekstrak wortel berpengaruh nyata (P<0,05) terhadap pH dan overrun, uji hedonik intensitas rasa, uji mutu hedonik rasa, aroma, warna dan tekstur, dan formulasi gelato dengan penambahan ekstrak wortel sebanyak 7% menjadi formulasi terbaik yang disukai panelis berdasarkan uji hedonik dan uji mutu hedonik., Physical chemical Properties and Organoleptic Test of Gelato with Additional Carrot (Daucus carota L.) Extract. Supervised by MOCH SRIDURESTA SOENARNO dan MUHAMAD ARIFIN Milk is a food with complete and balanced nutritional value such as proteins, carbohydrates, fats, minerals, and vitamins. Ice cream has a fairly complete nutritional content including fat, protein, carbohydrates, vitamins, phosphorus, calcium, and other minerals. This study aimed to analyze the physical, chemical and organoleptic characteristics of gelato with the addition of carrot extract. The study used a complete randomized design (RAL) with three repetation with the addition of 0%, 7%, 14% extract treatment. The data obtained has analyzed by analysis of variance (ANOVA) with a 95% confidence interval. The organoleptic test result data were analyzed using the Kruskal-Wallis non-parametric test. The results showed no significant effect (P>0.05) on melting power, protein content, hedonic properties of color, aroma, taste and texture. The addition of carrot extract has a significant effect (P<0.05) on pH and overrun, hedonic test of taste intensity, and hedonic quality test of taste, aroma, color and texture, and gelato formulation with the addition of carrot extract as much as 7% became the best formulation preferred by panelists based on hedonic tests and hedonic quality tests.
Keyword: Carrot Extract, Chemical Properties, Gelato, Organoleptic Test, Physical Properties

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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