Judul: Perubahan-perubahan Protein yang Diakibatkan oleh Pengolahan pada Daging Domba
Abstrak: Protein berperan sangat penting dalam tubuh, diantaranya adalah sebagai sumber atau unsur senyawa lain seperti nitrogen atau sulfur untuk reaksi metabolisme lainnya melalui penguraian molekul protein. Protein juga penting untuk keperluan fungsional maupun struktural, sehingga untuk keperluan tersebut komposisi asam amino pembentuk protein sangat penting keberadaannya. Oleh sebab itu, mempertahankan kualitas protein merupakan hal yang penting untuk dipertimbangkan. Daging merupakan bahan pangan asal ternak yang tidak dapat dipisahkan dari kehidupan manusia karena kaya akan protein, lemak, mineral serta zat-zat lain yang dibutuhkan oleh tubuh. Zat gizi dalam daging mudah dicerna dan diabsorpsi oleh tubuh sehingga fungsi tubuh berjalan optimal. Daging merupakan bahan pangan dengan kuantitas dan kualitas protein yang tinggi, sementara itu proses pengolahan selain dapat meningkatkan pencernaan juga dapat menurunkan kualitas protein.
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Judul: Perubahan mutu protein daging ayam broiler akibat proses pengolahan
Abstrak: This research was conducted to compare the effect of many processing technology in protein quality of chicken meat broiler and also the other products (meat ball, sausage, abon, dendeng and roast meat). The meat from the chicken breast was purchased and then divided evenly into three parts. One pal? represented "fresh meat" and the other parts were processed to make meat ball, sausage, dendeng, abon and roast meat. Chemical analysis was conducted to assess crude protein content of the fresh meat, meat ball, sausage, dendeng, abon and roast meat. In vitro analysis was also conducted to measure the protein digestibility of these groups of samples. The SDS-PAGE (Sodium of Deodecyl Sulphate-Polyacrylamide of Gel Electrophoresis) was used to measure weight of molecule protein samples. The data were observed descriptively. The results indicated that the protein content (on wet basis) of fresh meat, meat ball, sausage, abon, dendeng and roast meat were 22,11%; 14,88%; 15,39%; 37,05%; 26,62% and 36,14% respectively. The protein content (on dry matter basis) of fresh meat, meat ball, sausage, abon, dendeng and roast meat were 91,03%; 54,18%; 43,85%; 38,49%; 39,53% and 78,30%. The protein digestibility of fresh meat, meat ball, sausage, abon, dendeng and roast meat were 90,71%; 82,33%; 86,51%; 73,84%; 71,35% dan 77,88% respectively. The total number of protein ribbon of fresh meat, meat ball, sausage, abon, dendeng and roast meat were 23, 11, 9, 6, 14 and 6 protein ribbon. The data showed that the crude protein of abon relatively higher than derivated meat products. The protein digestibility values was sausage relatively higher than derivated meat products and the digested protein was roast meat relatively higher than derivated meat products. The highest number of protein ribbon which were detected by derivated meat chicken broiler in dendeng. Keywords: chicken meat broiler, processing procedure, protein content, protein digestibility, protein ribbon
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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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