Judul: The Development of Plant-Based Milk from Gude Beans and White Rice for Vegetarians
Abstrak: Diet vegetarian mendapat asupan protein hanya dari bahan nabati. Protein nabati merupakan protein yang memiliki kekurangan dalam satu atau lebih asam amino essensial. Kacang gude memiliki kandungan asam amino yang cukup lengkap terutama memiliki kandungan lisin yang tinggi namun, memiliki kekurangan dalam asam amino metionin. Kekurangan asam amino metionin dapat dilengkapi dengan asam amino yang terkandung dalam serealia seperti beras putih. Susu kacang gude dan beras putih merupakan salah satu alternatif susu nabati yang dapat membantu memberikan kontribusi terhadap kecukupan asupan zat gizi untuk kalangan umum terutama bagi yang sedang menjalani diet vegetarian. Penelitian ini menggunakan tiga formulasi dengan perbandingan antara kacang gude, beras putih, dan kacang tanah, yakni F1(90:0:10), F2 (75:15:10), dan F3 (60:30:10). Berdasarkan hasil uji organoleptik, karakteristik fisik, dan kandungan gizi, F3 ditetapkan sebagai formula terpilih. Susu formulasi terpilih mengandung protein (%bb) 1,51%, lemak (%bb) 0,72%, karbohidrat (%bb) 9,42%, dan kalsium (%bb) 22,47 mg/100g. Satu takaran saji susu kacang gude dan beras putih adalah 250 ml dan memberikan kontribusi 126 kkal dari energi sehari wanita dan pria usia dewasa (19-49 tahun). Susu kacang gude dan beras putih formula terpilih memenuhi syarat klaim sebagai produk rendah lemak namun belum dapat memenuhi syarat klaim sebagai produk sumber protein.
Keyword: amino acids, gude beans, milk, plant-based protein, white rice

Judul: Development of Instant Panna Cotta Products based on  Soybean Tempeh Milk and Sesame Seeds Milk (Sedamun indicum L.) for Vegan
Abstrak: Susu merupakan salah satu jenis pangan dengan kandungan gizi yang hampir sempurna, tetapi tidak semua orang dapat mengonsumsinya seperti pada penderita intoleransi laktosa dan pola makan vegan sehingga rentan kekurangan beberapa zat gizi seperti protein, zat besi, dan zinc. Tujuan penelitian adalah mengembangkan produk panna cotta instan berbahan dasar susu tempe kedelai dan susu biji wijen untuk vegan maupun penderita intoleransi laktosa. Prosedur penelitian dimulai dari pembuatan susu tempe kedelai, susu biji wijen, formulasi panna cotta instan, pembuatan panna cotta instan menggunakan alat drum dryer, uji organoleptik, analisis sifat kimia dan fisik, penentuan formula terpilih, dan menghitung %ALG formula terpilih untuk konsumen umum. Produk panna cotta instan F3 dengan perbandingan susu tempe kedelai dan susu biji wijen 92,5%:7,5% ditetapkan sebagai formula terpilih berdasarkan hasil uji organoleptik dan pertimbangan zat gizi. Kekuatan gel formula terpilih adalah 49,0 g/cm2. Hasil analisis kandungan gizi menunjukkan panna cotta instan formula terpilih per 100g mengandung 398 kkal, protein 4,1g, lemak 5,4g, karbohidrat 83,3g, serat pangan 6,1g, zat besi 25,43 mg, dan zinc 11,98 mg. Apabila dibandingkan dengan panna cotta instan komersial, panna cotta instan yang dikembangkan mengandung energi dan lemak yang lebih rendah, namun lebih tinggi serat, zat besi, dan zinc., Milk is one type of food with almost perfect nutritional content, but not everyone can consume it due to the lactose intolerance and vegan. This study aimed to develop instant panna cotta products based on soybean tempeh milk and sesame seeds milk for vegans and lactose intolerance person. The study consisted of preparation of soybean tempeh milk and sesame seeds milk, instant panna cotta formulation, preparation of instant panna cotta using drum dryer, sensory evaluation, chemical and physical analysis, selection of the best formula, and nutrient adequacy calculation of the selected formula for general consumers. Instant panna cotta with the ratio of soybean tempeh milk and sesame seeds milk 92,5%:7,5% was determined as selected formulas based on organoleptic test results and nutritional content. The gel strength of this formula was 49,0 g/cm2. The nutritional content of this formula per 100g were 398 kcal, 4,1g of protein, 5,4g of fat, 83,3g of carbohydrate, 6,1g of dietary fiber, 25,43 mg of iron, and 11,98 mg of zinc. Compared to commercial products, the current product contained lower in energy and fat, but higher in fiber, iron, and zinc.
Keyword: susu tempe kedelai, susu biji wijen, panna cotta instan, vegan, instant panna cotta, sesame seeds milk, soybean tempeh milk

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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