Judul: Lactobacillus plantarum SK (5) Asal Bekasam sebagai Starter dalam Fermentasi Susu yang Diaplikasikan pada Es Krim Spirulina
Abstrak: Susu fermentasi dengan starter Lactobacillus plantarum SK (5) dapat dibuat menjadi produk seperti es krim. Penelitian ini bertujuan menentukan karakteristik susu fermentasi dengan penambahan starter L. plantarum SK (5) asal bekasam dan menentukan pengaruh penambahan susu fermentasi terhadap nilai pH, total bakteri asam laktat, serta karakteristik es krim spirulina. Formula es krim Spirulina dilakukan dengan subtitusi 25%, 50%, 75%, dan 100% susu fermentasi terhadap susu pasteurisasi non lemak. Karakteristik susu fermentasi yang dihasilkan yaitu pH 5.49, TAT 0.3%, dan BAL 1.73×109 m s krim pirulina yang dihasilkan memiliki p berkisar berkisar 8.6 (Log CFU/mL), overrun total padatan daya leleh menit anelis memilih es krim pirulina formula subtitusi susu fermentasi terhadap susu pasteurisasi non lemak). Formula terbaik berdasarkan analisis kimia, fisik, dan uji hedonik yaitu F50 (subtitusi 50% susu fermentasi terhadap susu pasteurisasi non lemak).
Keyword: es krim, Lactobacillus plantarum, susu fermentasi

Judul: Fermentation of Spirulina plantensis by Lactobacillus plantarum SK(5) and its Fortification on Probiotic Ice Cream
Abstrak: Spirulina dapat berperan sebagai prebiotik bagi bakteri bakteri asam laktat probiotik. Lactobacillus plantarum SK(5) merupakan bakteri asam laktat asal bekasam yang bersifat sebagai probiotik. Penelitian ini bertujuan menentukan karakteristik spirulina fermentasi dan pengaruh perbedaan konsentrasi spirulina fermentasi terhadap karakteristik es krim spirulina probiotik. Spirulina platensis diperoleh melalui kultivasi mandiri selama 13 hari dengan nilai optical density (OD) sebesar 0,54. Biomassa spirulina difermentasi menggunakan Lactobacillus plantarum SK(5) pada suhu 37℃ selama 48 jam. Karakteristik spirulina fermentasi yang dihasilkan yaitu pH 3,38, total asam tertitrasi 0,7% dan total bakteri asam laktat 8,15 log cfu/mL. Spirulina fermentasi selanjutnya difortifikasi ke dalam es krim dengan formula E0 (tanpa penambahan spirulina fermentasi), E10 (10 g), E15 (15 g), dan E20 (20 g). Data yang dianalisis pada es krim probiotik meliputi overrun, total padatan, daya leleh, komposisi kimia (protein, lemak, air, abu, dan karbohidrat), total BAL, kadar TAT dan nilai pH. Es krim spirulina probiotik memiliki overrun 19,25-20,42%, total padatan 40,55-42,37%, daya leleh 1,41- 1,53%, kadar protein 6,23-7,33%, kadar lemak 3,49-3,37%, kadar air 57,63- 59,46%, kadar abu 1,70-1,85%, karbohidrat 28,67-29,72%, nilai pH 6,22-6,27, total asam tertitrasi 0,52-0,68%, dan total bakteri asam laktat 0,00-6,59 log cfu/mL. Es krim yang difortifikasi dengan spirulina fermentasi dapat dinyatakan sebagai produk probiotik. Perlakuan terbaik yaitu formula es krim E20 (fortifikasi spirulina sebanyak 20 g), mempunyai karakteristik total padatan 41,79%, kadar protein 7,33%, total BAL 6,59 log cfu/mL (106 cfu/mL) kadar TAT 0,86% dan nilai pH 6,22., Spirulina can act as a prebiotic for probiotic lactic acid bacteria. Lactobacillus plantarum SK(5) is a lactic acid bacteria from fermented fish product which acts as a probiotic. This study aims to determine the characteristics of fermented spirulina and the effect of different concentrations of fermented spirulina on the characteristics of probiotic spirulina ice cream. Spirulina platensis was obtained through self-cultivation for 13 days with an optical density (OD) value of 0,54. Spirulina biomass was fermented using Lactobacillus plantarum SK(5) at 37℃ for 48 hours. The characteristics of fermented spirulina produced were pH 3,38, total titrated acid 0,7% and total lactic acid bacteria 8,15 log cfu/mL. The fermented spirulina was then fortified into ice cream with the formula E0 (without the addition of fermented spirulina), E10 (10 g), E15 (15 g), and E20 (20 g). Characterization of probiotic ice cream included overrun, total solids, melting power, chemical composition (protein, fat, water, ash, and carbohydrates), total LAB, TAT content and pH values. Characteristics of probiotic spirulina ice cream were overrun of 19,25-20.42%, total solids 40,55-42,37%, melting power 1,41- 1,53%, protein content 6,23-7,33%, fat content 3,49-3,37%, water content 57,63- 59,46%, ash content 1,70-1,85%, carbohydrates 28,67-29,72%, pH value 6,22-6,27, total titrated acid was 0,52-0,68%, and total lactic acid bacteria was 0,00-6,59 log cfu/mL. Ice cream fortified with fermented spirulina can be declared as a probiotic product. The best treatment was ice cream formula E20 (it fortified with fermented spirulina of 20 g), which had the characteristics of total solids 41,79%, protein content 7,33%, total LAB 6.59 log fcu/mL (106 cfu/mL), TAT content 0,86% and pH value 6,22.
Keyword: Spirulina, Es krim, Fermentasi, Lactobacillus plantarum SK(5), Bakteri asam laktat, Ice cream, Probiotik, Probiotic, Lactic acid bacteria, Fermentation, Fermented spirulina, Spirulina fermentasi

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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