Judul: Mempelajari Perubahan Mikrobiologi selama Fermentasi Rebon (Masin) Serta Identivitasi Bakteri Asam Laktat
Abstrak: Rebon atau udang kecil merupakan salah satu hasil perikanan yang mudah didapat dan bernilai gizi tinggi. Masyarakat Sumbawa Nusa Tenggara Sarat memantaatkan udang rebon menjadi produk fermentasi yang disebut masin, yang biasanya menjadi teman makan nasi atau sambal. Mutu masin yang dihasilkan oleh industri rumah tangga biasanya tidak seragam karena fermentasi yang dilakukan adalah fennentasi spontan, sehingga perlu upaya untuk mempertahankan mutu masin tersebut. Usaha perbaikan mutu produk fermentasi tergantung pada sejauh mana penelitian dan pengembangan setiap jenis produk fennentasi tersebut telah dilakukan.
Keyword: 

Judul: Optimasi mutu organoleptik masin rebon melalui fermentasi spontan dan penambahan kultur murni
Abstrak: Masin merupakan salah satu produk ikan terfermentasi tradisional yang umumnya dibuat oleh masyarakat di Propinsi Nusa Tenggara Barat (NTB), khususnya Kabupaten Sumbawa. Bahan bakunya adalah udang kecil/rebon segar, dengan bahan tambahan garam dapur, cabai rawit, gula pasir dan air jeruk nipis. Masin yang dihasilkan mempunyai cita rasa yang khas (lezat, asin dan pedas), sehingga hanya dikonsumsi golongan umur dewasa sebagai sambal dalam jumlah yang relatif kecil. Tujuan dari penelitian ini adalah mengetahui perbandingan jumlah garam dan lama fermentasi (hari) untuk menghasilkan masin rebon yang mempunyai mutu organoleptik optimum melalui fermentasi spontan, spontan dan penambahan kultur murni serta penambahan kultur murni saja. Penelitian dibagi dua tahap, yaitu penelitian pendahuluan dan penelitian utama. Pada penelitian pendahuluan dilakukan pembuatan masin rebon melalui fermentasi spontan untuk mendapatkan komposisi bahan-bahan tambahan yang selanjutnya digunakan dalam penelitian utama. Pada penelitian utama dilakukan pembuatan masin rebon melalui fermentasi spontan, spontan dan penambahan kultur murni serta penambahan kultur murni saja. Penambahan garam dan lama fermentasi (hari) mengikuti skala response surface. Uji organoleptik dilakukan terhadap warna, bau, tekstur, rasa aroma dan daya terima keseluruhan masin rebon dengan metode hedonik (skala 1-9) oleh panelis semi terlatih. Masin dengan mutu organoleptik optimum, dianalisis zat gizi (kadar air, abu, lemak, protein, karbohidrat, vitamin B12 dan asam lemak), kimia (pH dan kadar NaCI) dan total koloni mikrobanya...
Keyword: 

Judul: Characteristic of Overshooting Top (OT) Based on  Himawari  8  Satellite  as  a  Convective  Cloud  Feature  that  Generates  Extreme Weather in the Java Island Region
Abstrak: Overshooting Top (OT) is a feature at the top of a convective cloud that is associated with extreme weather. Research on OT in tropical Indonesia is still very limited. The existence of geostationary satellites with wide area coverage and fast frequency observations is useful for observing the fast dynamics of the OT life cycle. Therefore, this study intends to analyze the relationship between OT and extreme weather, updraft and thermodynamic conditions of OT when extreme weather occurs, the best objective method for detecting OT in the day time and night time, and the spatiotemporal distribution of OT in the tropical region of Java Island during the 2018-2021 period. Based on visual analysis using visible channel and Himawari 8 sandwich products, 87% of extreme weather events in Java were accompanied by the appearance of OT. It indicates that the presence of the OT pattern is a convection cloud pattern or feature that is closely related to extreme weather events for the Java Island region. The existence of a time lag between the appearance of OT and extreme weather events on Java Island indicates that the OT of convection cloud can be used as a precursor or nowcasting for the appearance of extreme weather. Most of the convective cloud OT features during extreme weather events on Java Island have altitude that were only able to exceed the altitude of the equilibrium level and few were able to exceed the tropopause level of 9 km – 16 km. The difference in atmospheric conditions during extreme weather events on Java Island, which is in the tropics and subtropics, is a strong and unstable convective energy condition characterized by a larger CAPE, as well as unstable KI, LI, SI and TTI values. It is offset by kinematic factors in the form of a weak vertical wind shear (bulk wind shear 0-6 km) and a higher freezing point height. The difference between extreme weather events in the Java Island region and other tropical regions compared to subtropical regions is the strong updraft speed of convection clouds. The IRW Texture COMB algorithm based on the IRW-Texture Gradient modification and the COMB algorithm shows a significant increase in quality for detecting OT and non-OT pixels in Java. Rainy days with rainfall > 50 mm/day are very common in areas with an altitude of > 500 m. On the other hand, the level of convection activity which is indicated by the presence of OT and lightning is significantly reduced in this area. OT of convective clouds appear more frequently during the DJF season and less frequently during the JJA season. OT often appears during the day time and rarely at night time. Most OTs appear in the central part, away from the south and north coasts of Java Island during the day, while OTs that appear near the south and north coasts of Java Island can appear in the morning or afternoon.
Keyword: convective clouds, extreme weather, Overshooting Tops, Himawari 8 Satellite