Judul: Sifat Fungsional Yoghurt Susu Kambing Probiotik yang Diperkaya Ekstrak Bunga Rosela (Hibiscus Sabdariffa L) sebagai Antimikroba dan Antihipertensi
Abstrak: Goat milk has several advantages over cow milk. Despite its advantages, goat milk has limitations in term of short shelf life and goaty odor. To overcome these limitations, in this research, the goat milk was processed into yoghurt. To improve its quality, a probiotic bacterium isolated from Indonesian cattle, Lactobacillus acidophillus IIA-2B4, and roselle extract were added to the yoghurt. Total lactic acid bacteria (LAB) in yoghurt with addition of L. acidophilus IIA-2B4 with or without roselle extract is significantly higher compared to the control. The high population of LAB in yoghurt with addition of L. acidophilus IIA-2B4 with or without roselle extract is proportional to the acidity of the product that promotes higher viscosity compared to the control. Proximate analysis revealed that additions of L. acidophilus IIA-2B4 and/or roselle extract significantly reduce fat content, while ash content is significantly increased by the treatments. SDS-Page revealed that addition of L. acidophilus IIA-2B4 with/without roselle extract produces <10 kDa peptides. These fragments display remarkable antimicrobial activity and antihypertensive. Antibacterial activity assay demonstrated that goat milk yoghurt is able to inhibit both Gram positive and negative bacteria with high selectivity towards Gram positive bacteria. Addition of L. acidophilus IIA-2B4 with or without roselle extract increases the ability of yoghurt to inhibit Gram negative bacteria. This ability might be due to the presence of peptides exhibiting antimicrobial activity produced during fermentation by probiotic. Antihypertensive demonstrated that goat milk yoghurt is able to inhibit the angiotensin converting enzyme (ACE) activity an enzyme that plays a role in the renin angiotensin aldosterone system as a function of blood pressure regulation in human body.
Keyword: goat milk, yoghurt, roselle, probiotics, antimicrobial, antihipertensive

Judul: Sifat Fungsional Yogurt Susu Kambing Dan Susu Sapi Probiotik Dengan Penambahan Rosella Sebagai Antioksidan
Abstrak: Kesadaran akan besarnya hubungan antara makanan dan kemungkinan timbulnya penyakit, telah mengubah pandangan bahwa makanan bukan sekedar untuk mengenyangkan dan sebagai sumber gizi, tetapi juga untuk kesehatan. Kesehatan menjadi nilai yang semakin penting secara pribadi dan sosial, karena biaya yang terkait dengan pengobatan, sehingga pencegahan awal terhadap masalah kesehatan sangatlah penting. Keberadaan makanan fungsional menawarkan pengaruh yang baik bagi kesehatan masyarakat, yogurt merupakan makanan konvensional yang bermanfaat untuk kesehatan yang kaya akan nutrisi, dengan penambahan ekstrak rosella dapat meningkatkan kualitas yogurt. Rosella (H. sabdariffa L) memiliki kandungan antioksidan tinggi berupa antosianin dengan aktivitas antioksidan tinggi. Penelitian ini bertujuan untuk menganalisis sifat fungsional yogurt susu kambing dan susu sapi probiotik dengan penambahan probiotik Lactobacillus acidophilus IIA-2B4 yang diperkaya dengan ekstrak rosella sebagai antioksidan, yang dilaksanakan pada Januari 2015 sampai dengan Agustus 2015. Penelitian terdiri atas tiga tahap. Tahap pertama merupakan penelitian pendahuluan yaitu peremajaan starter yogurt dan probiotik dan pembuatan ekstrak rosella, tahap kedua yaitu pembuatan yogurt plain, serta yogurt susu sapi dan susu kambing probiotik dengan penambahan ekstrak rosella. Tahap ketiga yaitu pengujian karakteristik fisik, kimia, mikrobiologi, kandungan total fenol, aktivitas antioksidan menggunakan uji hambat 1,1-diphenyl-2-picrylhydrazyl (DPPH), dan uji organoleptik yang terdiri atas uji hedonik dan uji mutu hedonik. Penelitian ini menggunakan rancangan acak kelompok faktorial (RAK faktorial) dengan pola faktorial 4 yang merupakan jenis yogurt; 6 yang merupakan lama penyimpanan, dilanjutkan dengan uji Tukey, pada uji organoleptik dilanjutkan dengan uji Kruskal Wallis. Hasil penelitian menunjukkan bahwa perlakuan empat jenis yogurt dan lama penyimpanan serta interaksi antara keduanya (P<0.05) berpengaruh nyata terhadap nilai pH dan total bakteri asam laktat (BAL). Perlakuan empat jenis yogurt dan lama penyimpanan berpengaruh nyata (P<0.05), tetapi tidak saling berinteraksi terhadap viskositas. Jenis yogurt berpengaruh nyata terhadap aw, total asam tertitrasi (TAT), kandungan total fenol dan aktivitas antioksidan. Yogurt susu sapi probiotik dengan penambahan rosella dan yogurt susu kambing probiotik dengan penambahan rosella memiliki nilai aktivitas antioksidan lebih tinggi dibandingkan dengan yogurt tanpa pemberian rosella. Pada hasil uji hedonik pada penyimpanan hari ke- 3 lebih disukai dan meningkatkan aroma serta rasa pada yogurt, dan hasil uji mutu hedonik pada penyimpanan hari ke-6 lebih disukai serta meningkatkan warna dan rasa pada yogurt.
Keyword: yogurt, rosella, antioksidan, organoleptik

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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