Judul: The Diversity of Fermented Foods in Indonesia and Comparison of The Nutrient Content of Milk-Based Fermented Foods
Abstrak: Indonesia mempunyai kelimpahan dan keragaman komoditas pangan, termasuk pangan fermentasi. Namun, analisis metadata tentang diversitas pangan fermentasi belum dilaporkan. Selain itu, perbandingan kandungan gizi pangan fermentasi berbasis susu juga belum tersedia. Oleh karena itu, penelitian ini bertujuan mengungkap status diversitas pangan fermentasi, mengetahui kandungan gizi terutama dari pangan fermentasi berbasis susu yakni dangke dan perbandingannya di antara produk fermentasi berbasis susu. Metode penelitian meliputi studi literatur, pembuatan dangke, analisis proksimat dangke, dan analisis data secara statistika. Studi literatur menunjukkan bahwa makanan dan minuman fermentasi di Indonesia paling banyak dilaporkan oleh artikel masing-masing pada tahun 2017, 2018, dan 2019. Walaupun sebagian besar pangan fermentasi tidak diketahui daerah asalnya, namun kelompok mikroba yang terlibat dalam pengolahannya diketahui paling banyak berasal dari kelompok bakteri dibandingkan fungi, terutama melalui mekanisme fermentasi asam laktat. Peranan mikroba dalam produk fermentasi beragam dan dapat dikelompokkan ke dalam lima kelompok. Peranan mikroba utamanya, yaitu mendukung bioproses. Di antara produk fermentasi berbasis susu, dangke merupakan produk tradisional dengan kandungan lemak yang berbeda signifikan dengan yoghurt, kefir, dan dadih serta proteinnya tidak berbeda signifikan dengan yoghurt, kefir, dadih, dan keju mozzarella. Analisis kandungan gizi ini mengindikasikan terdapat perbedaan kadar lemak dan protein di antara produk pangan fermentasi berbasis susu., Indonesia has high abundance and diversity of food commodities, including fermented food. However, metadata analysis about the diversity of fermented foods has not been reported. In addition, a comparison of the nutritional content of milk-based fermented foods is also not yet available. Therefore, this study aimeds to reveal the diversity status of fermented foods, to determine the nutritional content, especially of fermented milk-based foods, namely dangke and their comparisons between milk-based fermented products. The research method included literature study, making dangke, proximate analysis of dangke, and statistical data analysis. Literature studies show that fermented foods and beverages in Indonesia were most reported in 2017, 2018, and 2019 respectively. Although most fermented foods are not known for their area of origin, the microbial groups involved in their processing are known to come from the bacterial group rather than fungi, mainly through the lactic acid fermentation mechanism. The role of microbes in fermented products are diverse and can be grouped into five groups. The main role of microbes is to support bioprocesses. Among milk-based fermented products, dangke is one of the traditional products with a fat content that is significantly different fat content from yoghurt, kefir, and dadih and the protein is not significantly different from yoghurt, kefir, dadih, and mozzarella cheese. This analysis of nutritional content indicates that there are differences in fat and protein content among fermented milk-based food products.
Keyword: dangke, fat content, metadata, protein content, proximate analysis

Judul: Perbandingan Karakteristik Mikrobiologi dan Organoleptik Dali dan Dangke serta Keju Segar Asal Susu Kambing.
Abstrak: Masyarakat Indonesia memanfaatkan susu kambing untuk diolah menjadi produk pangan secara tradisional. Pengolahan susu kambing dalam produk olahan susu diharapkan dapat menjadi salah satu alternatif untuk meningkatkan nilai konsumsi susu kambing tanpa mengurangi manfaat yang dikandungnya. Produk pangan yang diolah dari susu tersebut diantaranya adalah keju segar, dali (Sumatera Utara), dan dangke (Sulawesi Selatan). Tujuan penelitian ini adalah untuk mengkaji perbandingan karakteristik mikrobiologi dan organoleptik dali, dangke, dan keju segar. Penelitian ini dilakukan menggunakan Rancangan Acak Kelompok dengan 3 taraf perlakuan koagulant yang berbeda yaitu rennet, getah pepaya, dan daun Agave angustifolia, kemudian dilakukan uji ragam dan data non parametrik menggunakan uji Kruskal Wallis, jika ada perbedaan nyata digunakan uji banding berganda Tukey. Hasil penelitian menunjukkan bahwa angka lempeng total (TPC) dan angka kapang khamir tidak berbeda nyata (P>0.05) antar perlakuan. Hasil uji hedonik berpengaruh nyata (P<0.05) terhadap produk keju segar. Keju segar memiliki nilai organoleptik yang lebih baik dibandingkan produk dangke dan dali.
Keyword: dali, dangke, keju segar, susu kambing

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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