Judul: Pengembangan Makanan Enteral Bebas Laktosa Berbasis Susu bagi Pasien Stroke
Abstrak: Gejala disabilitas, disfagia, hingga penurunan kemampuan bicara yang ditimbulkan stroke mengakibatkan penderita stroke kesulitan untuk mengonsumsi makanan dan menyebabkan malnutrisi. Pemberian makanan enteral menjadi alternatif untuk mencegah malnutrisi pada pasien stroke. Harga makanan enteral rumah sakit (home enteral nutrition) biasanya lebih ekonomis dibandingkan makanan enteral komersial sehingga lebih mudah dijangkau oleh setiap kalangan masyarakat. Salah satu makanan enteral rumah sakit yang dapat diberikan untuk pasien stroke dengan intoleransi laktosa dan gangguan motilitas usus adalah makanan enteral bebas laktosa dengan bahan utama susu bebas laktosa. Tujuan penelitian ini adalah mengembangkan makanan enteral bebas laktosa berbasis susu bagi pasien stroke. Metode yang digunakan yaitu analisis osmolalitas dan proksimat. Hasil penelitian menunjukkan bahwa nilai osmolalitas ketiga formula makanan enteral lebih rendah dari makanan enteral komersial dan semakin meningkat sejalan dengan peningkatan perlakuan. Formula terpilih adalah F3 dengan taraf pemberian susu bebas laktosa sebesar 50 gram. Harga pembuatan F3 lebih murah dibandingkan dengan makanan enteral komersial. Protein dan karbohidrat F3 lebih rendah dibandingkan dengan makanan enteral komersial dan lemak F3 lebih tinggi dibandingkan dengan makanan enteral komersial. Persentase kandungan gizi terhadap total kalori F3 masih memenuhi standar yang telah ditetapkan. Dengan demikian, F3 dapat dijadikan sebagai alternatif pengganti makanan enteral komersial bebas laktosa.
Keyword: bebas laktosa, makanan enteral, osmolalitas, susu, stroke

Judul: Aplikasi Enzim Laktase Terimobilisasi dengan  Alginate Beads untuk Penurunan Kadar Laktosa pada Susu
Abstrak: Susu mengandung jenis gula yang spesifik yaitu laktosa. Terdapat beberapa kalangan yang tidak dapat mengonsumsi susu dan produk turunannya karena mengidap intoleransi laktosa. Salah satu cara untuk menurunkan kandungan laktosa dalam susu adalah memecah laktosa menjadi glukosa dan galaktosa dengan bantuan enzim laktase. Metode penurunan kadar laktosa yang digunakan pada skala industri adalah metode enzim terlarut yang dinilai tidak efisien karena memerlukan enzim laktase baru di setiap batch produksi. Metode imobilisasi enzim menjadi salah satu metode yang dapat diterapkan untuk mengefisienkan penggunaan enzim laktase. Penelitian ini bertujuan mengkaji penggunaan metode imobilisasi enzim laktase dengan manik alginat pada proses penurunan kadar laktosa dalam susu, mengkaji pengaruh perlakuan terhadap aktivitas dan stabilitas enzim serta karakteristik sensori susu. Penelitian dilakukan menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan 2 faktor yaitu konsentrasi enzim (0,1% dan 0,2%) dan waktu inkubasi (24 jam dan 38 jam). Hasil penelitian menunjukkan bahwa setiap kombinasi faktor perlakuan menghasilkan kadar laktosa yang berbeda mulai dari 2,79%-3,35%. Aktivitas enzim laktase terimobil juga mengalami penurunan setelah pemakaian berulang karena terdapat enzim laktase yang terlepas dari matriks Ca-alginat. Hasil uji sensori menunjukkan bahwa perlakuan yang dilakukan selama proses penurunan kadar laktosa dengan metode imobilisasi enzim berpengaruh secara signifikan terhadap atribut rasa, tekstur, dan keseluruhan susu., Milk contain specific type of sugar which is lactose. There are some people who cannot consume milk and its derivative products because they suffer from lactose intolerance. One way to lower the lactose content in milk is to break down lactose into glucose and galactose with the help of the lactase enzyme. Method of reducing lactose content that usually use in industrial scale is dissolved enzyme method which considered inefficient because it requires a new enzyme in each batch of production. The enzyme immobilization is one method that can be applied to efficiently the use of lactase enzyme. This study aimed to simulate the application of lactase enzyme immobilization with alginate beads in the process of reducing lactose content in milk, assessing the effect of treatment on enzyme activity and stability as well as sensory characteristic of milk. The study was conducted using Factorial Complete Randomized Design (RALF) with 2 factors, namely enzyme concentration (0.1% and 0.2%) and incubation time (24 hours and 38 hours). The results showed that each combination of treatments produced different lactose levels ranging from 2.79%-3.35%. Repeated use of immobilized lactase enzyme can decrease its activity because there is a lactase enzyme released from the Ca-alginate matrix. The results of sensory tests show that the treatment carried out during the process of reducing lactose content with the enzyme immobilization method has a significant effect on the taste, texture, and overall attributes of milk.
Keyword: enzim laktase, imobilisasi enzim, laktosa, manik alginat, susu, alginate beads, enzyme immobilization, lactase enzyme, lactose, 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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