Judul: Komposisi Asam Amino Daging Ayam Kampung, Broiler dan Produk Olahannya
Abstrak: Daging ayam merupakan sumber protein berkualitas tinggi serta memiliki kandungan asam amino yang lengkap. Hal ini disebabkan karena asam amino komponen penyusunnya yang menyerupai komponen penyusun protein dalam tubuh manusia. Daging yang biasa dikonsumsi masyarakat tidak semuanya dipasarkan dalam bentuk segar, ada juga yang sudah dalam bentuk daging olahan. Proses pengolahan menggunakan panas paling banyak dilakukan dalam proses pengolahan daging. Perlakuan pemanasan dapat merusak asam-asam amino bahan pangan hasil ternak yang mengakibatkan penurunan nilai gizi suatu protein. Hal tersebut di atas dapat menyebabkan menurunnya nilai gizi protein akibat menurunnya daya cerna protein dan menurunnya ketersediaan asam-asam amino esensial. Penelitian ini bertujuan untuk mempelajari komposisi asam amino daging dan produk olahan ayam kampung dan broiler dengan metode High Performance Liquid Cromatography (HPLC) dalam hidrolisis asam.
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Judul: Analisis kadar, daya cerna dan karakteristik protein daging ayam kampung dan hasil olahannya
Abstrak: Protein merupakan salah satu nutrien penting yang dibutuhkan oleh tubuh. Daging ayam kampung adalah sumber protein hewani. Daging akan mengalami proses pengolahan sebelum dikonsumsi. Pengolahan daging bertujuan untuk memperpanjang masa simpan, meningkatkan nilai gizi dan nilai tambah, meningkatkan penerimaan terhadap produk dan menganekaragamkan produk olahan daging. Pengolahan daging menjadi bakso, sosis, abon, dendeng dan daging panggang diduga dapat mengubah kadar dan daya cerna protein yang dikandungnya. Selain itu, kerusakan protein juga dapat terjadi akibat proses pengolahan daging. Penelitian bertujuan untuk mempelajari pengaruh pengolahan daging ayam kampung terhadap kadar, daya cerna dan kerusakan protein. Penelitian dilakukan selama lima bulan. Penelitian dilaksanakan di Bagian Teknologi Hasil Ternak dan bagian Ruminansia Besar Fakultas Peternakan, Laboratorium Mikrobiologi dan Biokimia Pusat Penelitian Sumberdaya Hayati dan Bioteknologi, serta Laboratorium Biokimia Fakultas Teknologi Pertanian Institut Pertanian Bogor. Bahan utama adalah daging ayam kampung bagian dada sebanyak 4,75 kg. Bahan tambahan yang digunakan merupakan bahan-bahan dalam pembuatan bakso, sosis, abon, dendeng dan daging panggang. Selain itu, bahan yang digunakan untuk analisis kadar, daya cerna dan karakteristik protein juga termasuk dalam bahan tambahan. Rancangan yang digunakan adalah rancangan acak lengkap dengan perlakuan cara pengolahan yang berbeda (bakso, sosis, abon, dendeng dan daging panggang). Ulangan dilakukan sebanyak tiga kali. Peubah yang diamati adalah kadar protein (mikro Kjeldahl), daya cerna protein (secara in-vitro) dan karakteristik protein (elektroforesis). Analisis kimia pada tiap perlakuan dilakukan secara komposit yang diambil dari tiga ulangan secara acak. Data hasil analisis kimia dibahas secara deskriptif.
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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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