Judul: Physicochemical and Microbiological Characteristics of Meatballs Coated with Aloe Vera Gel (Aloe Vera Linn) as an Edible Coating
Abstrak: Bakso merupakan produk yang mudah mengalami kerusakan akibat aktivitas mikroba sehingga diperlukan bahan pengawet, seperti gel lidah buaya yang mengandung senyawa bioaktif. Penelitian ini bertujuan untuk menguji sifat fisikokimia dan mikrobiologis bakso daging sapi yang dilapisi gel lidah buaya. Rancangan percobaan yang digunakan adalah rancangan acak kelompok berdasarkan periode pembuatan bakso dengan dua faktor perlakuan (3 x 2). Faktor pertama adalah pelapisan gel lidah buaya pada bakso sapi dengan 3 taraf perlakuan yaitu 0% lidah buaya (kontrol); 50% lidah buaya; dan 100% lidah buaya. Faktor kedua adalah penyimpanan dalam suhu lemari es (0 dan 7 hari). Hasil analisis fisikokimia menunjukkan bahwa perlakuan gel lidah buaya dan lama penyimpanan tidak berpengaruh nyata terhadap nilai aw dan kadar air, tetapi perlakuan gel lidah buaya berpengaruh terhadap nilai pH bakso (p < 0,05). Perlakuan gel lidah buaya dan lama penyimpanan tidak memengaruhi jumlah E.coli bakso, tetapi berpengaruh terhadap nilai total plate count, serta positif Salmonella sp. pada bakso kontrol setelah penyimpanan hari ke-7. Dapat disimpulkan bahwa pemberian gel lidah buaya sebagai edible coating bakso memengaruhi pH bakso, serta memperbaiki mutu mikrobiologis bakso., Meatballs are easily damaged due to microbial activity, therefore preservatives are needed, such as aloe vera gel containing bioactive compounds. This study was aimed to examine physicochemical and microbiological characteristics of beef meatballs coated with aloe vera gel. The experimental design to be used was a randomized block designed with two factors of treatments. The first factor are the levels of aloe vera gel that consist of 0%, 50%, and 100%. The second factor is storage in refrigerator temperature (0 and 7 days). The results of physicochemical analysis showed that the aloe vera gel treatment and storage time were not significantly different on aw value and water content value, but the aloe vera gel treatment affect the pH value (p < 0.05). Aloe vera gel treatment and storage time did not affect the number of E. coli, but affect the value of total plate count and positive Salmonella sp. on the control meatballs on the 7th day of storage. It can be concluded that aloe vera gel as an edible coating on meatballs has an effect on the pH value, and improves microbiological quality of meatballs.
Keyword: aloe vera gel, beef meatball, microbiological

Judul: Karakteristik Mutu  Bakso Sapi dengan Penggunaan Supernatan yang Mengandung Antimikroba  dari  Lactobacillus plantarum 1A5 pada Penyimpanan Suhu Dingin
Abstrak: Meatball is one of the meat product with good nutrient and most of the people like this product. Meatball is perishable, therefore it needs to add some preservative to make the meatball has a longer shelf-life. Most of the meatball still using preservative that made of chemical. But recently, people prefer to natural preservative than chemical, because its more safety to consume. This natural preservative is coming from lactic acid bacteria and its capable to obtaining an antimicrobial substance, bacteriosin, hidrogen peroxside, and other metabolism that effect the consumer. The aim of this research is to test an effect of free cell supernatant from antimicrobial Lactobacillus plantarum 1A5 as natural preservative to microbiology, physical, chemical, and organoleptic characteristic at refrigerator temperature storage. This research was divided into two phase, the first research and second research. The first research made mixed culture and second research made beef meatball then analysed in physic, chemical, organoleptic and microbiology test in cold storage in 0, 5, and 10 days.The experiment design used random complete design with factorial pattern 2x3 on three repeat. First factor was antimicrobial supernatan usage and control, and second factor was cold storage in 0, 5, and 10 days. The observed parameters physical and chemical were pH, TAT, texture, water content and water activity. Organoleptic test on color of beef meatball, flavor, texture, mucus and taste. Microbiology test on Total Plate Count (TPC). Physical, chemical, and microbiology data was analysed by Analysis of Variance (ANOVA) with matched assumption, if wasn’t matched it used Kruskal-Wallis method and so also the organoleptic test.he result showed that the different storage of beef meatball influence significant on TAT, water activity, and TPC, but did not influence significant on pH value, water content, and texture.
Keyword: 

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.
Keyword: