Judul: Pengembangan Produk Dadih Susu Sapi
Abstrak: Keterbatasan susu kerbau sebagai bahan baku dan kurang higienisnya proses produksi menjadi beberapa faktor penghambat dalam proses penerimaan dadih tradisional. Pembuatan dadih dengan bahan baku susu sapi menggunakan bakteri asam laktat (BAL) spesifik sebagai starter-nya merupakan salah satu solusi untuk mengatasi hambatan-hambatan tersebut. Hasil iterasi uji hedonik menunjukkan bahwa formula dengan perbandingan L. casei dengan B. longum sebesar 1:5 (3%), penggunaan bahan pengental berupa tepung maizena sebesar 8%, serta tambahan perisa sejumlah 25%, merupakan dadih susu sapi dengan formula terbaik. Formula tersebut menunjukkan nilai pH, total asam tertitrasi, kadar air/total padatan, kadar abu, kadar lemak, kadar protein, serta kadar karbohidrat berturut-turut sebesar 4,46, 1,52%, 72,13% / 27,87%, 0,75%, 4,75%, 3,83%, serta 18,54%, sementara untuk total BAL sebesar 2,6 x108 – 3 x 109 CFU/ml. Berdasarkan takaran saji dadih susu sapi yaitu 125 gr/cup, maka diperoleh % AKG untuk lemak dan protein masing-masing sebesar 8%, sedangkan untuk karbohidrat serta kalori masing-masing sebesar 7%. Penentuan kapasitas produksi diasumsikan berdasarkan target pasar 0,5% dari Total Available Market. Mengacu kepada kapasitas produksi, takaran saji, serta asumsi-asumsi yang menghasilkan biaya tenaga kerja, biaya overhead, dan biaya bahan baku, maka didapatkan Biaya Produksi dadih susu sapi sebesar Rp 2.928,-/cup.
Keyword: Dadih, Susu Sapi, Formula, Biaya Produksi

Judul: Kualitas dan Daya Simpan Dadih Susu Sapi Hasil Fermentasi dengan Lactobacillus plantarum yang Dikemas serta Disimpan pada Suhu Berbeda.
Abstrak: Dadih merupakan produk susu fermentasi dari susu kerbau mentah dalam wadah bambu, dadih kaya akan protein dan lemak, pembuatan dadih yang masih dilakukan secara tradisional dan sederhana menyebabkan kualitas serta daya simpannya masih rendah. Perlu dikembangkan cara dan teknik-teknik baru dalam pengolahannya dengan cara yang lebih modern, yaitu dengan proses pasteurisasi pada bahan baku susu, menggunakan starter spesifik L. planfarum yang diisolasi dari dadih asal Sumatera Barat sebagai fermentator sehingga proses fermentasi dapat terkontrol. Agar lebih aseptik dan efisien digunakan kemasan plastik sebagai wadah dadih.
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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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