Judul: Studi Prises Pembuatan Bubuk Kaldu Daging Sapi (Beef Broth Powder) Dengan Bahan Pengsi Dekstrin Dan Gelatin
Abstrak: Kaldu daging sapi (Beef broth) didapatkan dari air rebusan daging sapi yang mengandung komponen-komponen terlarut dan bagian yang terlepas dari daging sapi yang direbus. Pada industri-industri pengolahan daging yang melakukan perebusan daging, air rebusan atau kaldu daging ini belum banyak dimanfaatkan. Dalam penelitian ini kaldu daging diolah menjadi bubuk (powder) dengan menggunakan pengering semprot (spray dryer). Dalam pembuatannya kaldu daging ini ditambahkan dengan bakan pengisi (filler) sebanyak 5 persen (w/v) dan produk yang di- hasilkan dianalisa mutunya (setelah dikemas dengan aluminium foil dan polyethylene keduanya dengan sistem vakum serta plas- tik biasa/pasar) setiap empat minggu selama dua bulan penyim- panan. Perbedaan penambahan jenis bahan pengisi dekstrin dan gelatin keduanya tidak berpengaruh nyata terhadap rendemen dan kadar air produk, tetapi berpengaruh nyata terhadap derajat putih, kesukaan konsumen terhadap warna dan kesukaan atau penerimaan konsumen terhadap produk. Hasil terbaik di- dapatkan dengan penambahan bahan pengisi gelatin dengan derajat putih sebesar 71.00 persen dan dengan skor kesukaan terhadap warna sebesar 4.14 serta penerimaan konsumen dengan skor 4.06 dari 7 skala hedonik. ...
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Judul: Pembuatan sosis campuran daging sapi dan tepung kedelai
Abstrak: Penelitian ini bertujuan untuk membuat sosis campuran daging sapi dan tepung kedelai dengan harapan akan dipero- leh cita rasa dan nutrisi yang tidak berbeda dengan sosis daging. Sosis campuran ini dibuat dengan cara yang sama se- perti sosis daging, kecuali sebagian daging diganti dengan tepung kedelai. Tepung kedelai yang digunakan adalah te- pung kedelai hasil modifikasi metoda "Illinois". Perlaku- an penggunaan tepung kedelai dengan perbandingan bobot ke- ring tepung kedelai-daging sapi 1: 1 dan 1.5: 1. Selan- jutnya diteliti pengaruh penambahan faktor emulsi, yaitu pertama ditambah Formula Emulsi dan kedua ditambah tetra- Na-pirofosfat. Pengamatan terhadap sosis meliputi kadar protein, ka- dar lemak, kadar air, persen penyusutan pemasakan, aw, ke- kerasan, kapasitas penahanan air (KPA), pengukuran warna secar obyektif dan uji organoleptik. Hasil analisa memperlihatkan rata-rata kadar protein 11.76 persen, kadar lemak 22.43 persen, kadar air 57.11 persen, penyusutan pemasakan 19.26 persen, sedangkan skor rasa sosis berkisar antara 4.60 sampai 6.07 (mendekati bi- asa sampai agak suka) dengan rata-rata 5.43. ...
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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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