Judul: Aspek-aspek fisiko kimia serta proporsi bahan-bahan pembentuk gel dalam pengolahan permen jelly gelatin
Abstrak: Penelitian ini bertujuan untuk mempelajari proporsi optimum pengolahan permen jelly gelatin serta pengaruh perlakuan penyimpanan, pengemasan, serta pelapisan terhadap si- fat-sifat fisiko kimianya. Permen jelly dibuat dengan formulasi sebagai berikut: gelatin 17.28%, "High Fructose Syrup" 41.96%, sari buah nenas (0.67g/ml) 25.29%, sukrosa 14.81%, asam sitrat 0.20%, "essence" buatan 0.32%, natrium propionat 0.135%, dan peng- hilang busa 0.005%. Selama masa penyimpanan (dua minggu, empat minggu, dan enam minggu), permen jelly mengalami kenaikan kekerasan, titik leleh, total asam, total kapang dan khamir, dan terjadi penurunan kadar gula pereduksi serta total padatan terla- rut. Formula permen jelly dengan pelapisan menggunakan te- pung tapioka dan tepung gula pasir dengan perbandingan 1: 1 menyebabkan kenaikan kekerasan dan total kapang dan khamir yang lebih sedikit dibandingkan pelapisan 23. Penggunaan "polyvinylchlorida plasticized" lebih eko- mis daripada kaleng dan "aluminium foil" berlapis "low density polyethylene", karena secara organoleptik tidak ada pengaruh perlakuan pengemas terhadap nilai kesukaan terhadap permen jelly gelatin…
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Judul: Mempelajari pembuatan dan pengawetan permen jelly gelatin
Abstrak: Penelitian ini bertujuan untuk mempelajari pembuatan permen jelly gelatin dari saribuah sirsak dan dari saribuah nangka. Selain itu dipelajari pula pengaruh beberapa tingkat konsentrasi natrium propionat terhadap keawetan permen jelly. Permen jelly gelatin dibuat berdasarkan hasil percobaan yang optimum. Permen jelly gelatin dari sari buah sirsak dibuat dengan formulasi: 27.78% saribuah sirsak, 44.44% HFS, 16.67% sukrosa dan 11.11% gelatin. Sedangkan permen jelly gelatin dari saribuah nangka dibuat dengan formulasi: 26.97% saribuah nangka, 43.16% HFS, 16.18% sukrosa, 0.20% asam sitrat, dan 13.49% gelatin. Pengawet natrium propionat diberikan pada tingkat konsentrasi 0.10%, 0.15%, dan 0.20%. Permen jelly gelatin yang dihasilkan dikemas vakum dan disimpan selama 8 minggu serta diamati setiap 2 minggu. Pengamatan permen jelly gelatin dilakukan terhadap kadar air, aktivitas air (Aw), total mikroba, pH, kadar gula pereduksi, total padatan terlarut, kekerasan dan penilaian organoleptik yang meliputi warna, aroma, rasa, kekenyalan dan penerimaan umum. Selama penyimpanan permen jelly gelatin dari saribuah sirsak maupun dari saribuah nangka mengalami peningkatan Aw dan total mikroba, serta mengalami penurunan PH, kadar gula pereduksi, total padatan terlarut, kekerasan dan penilaian organoleptik. Sedangkan kadar air tidak berubah secara nyata. Konsentrasi natrium propionat berpengaruh terhadap total mikroba, pH dan total padatan terlarut permen jelly sirsak maupun permen jelly nangka. Penggunaan natrium propionat pada konsentrasi 0.15% sudah cukup efektif selama penyimpanan 8 minggu. Meskipun mengalami penurunan mutu, kedua jenis permen jelly masih dapat diterima sampai akhir penyimpanan.
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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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