Judul: Mempelajari pengaruh lama fermentasi terhadap pengembangan pangan fungsional yogurt sinbiotik kacang merah dan kacang hijau.
Abstrak: Yogurt sinbiotik kacang merah dan kacang hijau memiliki potensi sebagai pangan fungsional. Tujuan dari penelitian ini adalah untuk mempelajari pengaruh lama fermentasi terhadap pengembangan pangan fungsional yogurt sinbiotik kacang merah dan kacang hijau. Penelitian ini merupakan penelitian eksperimental, yang terdiri dari dua tahap. Tahap pertama merupakan penelitian pendahuluan untuk mempelajari pembuatan sari kacang merah dan sari kacang hijau sebagai bahan dasar pembuatan yogurt sinbiotik. Tahap kedua merupakan penelitian utama untuk mempelajari pembuatan yoghurt sinbiotik kacang merah dan kacang hijau, selanjutnya dilakukan uji sifat fisik dan kimia, uji kandungan gizi, uji organoleptik, dan uji aktivitas antibakteri. Penelitian ini menggunakan desain pola faktorial dengan dua faktor perlakuan yaitu faktor jenis sari kacang dan lama fermentasi. Yogurt susu sapi digunakan sebagai yogurt kontrol. Hasil uji hedonik, sifat fisik dan kimia, dan aktivitas antibakteri menunjukkan perlakuan terbaik adalah yogurt sinbiotik sari kacang hijau dengan lama fermentasi 16 jam. Yogurt sinbiotik terbaik memiliki nilai pH terendah, nilai total asam tertitrasi dan viskositas tertinggi, serta nilai aktivitas antibakteri dengan aktivitas sedang yaitu sebesar 10.99 mm. Kandungan gizi pada yogurt terpilih meliputi kadar air 80.04%, abu 0.82%, protein 3.64%, kadar karbohidrat 15.09%, dan kadar serat kasar 0.237%. Yogurt sinbiotik ini memiliki kandungan lemak 0.42% sehingga dapat diklaim sebagai yogurt tanpa lemak.
Keyword: aktivitas antibakteri, kacang merah, kacang hijau, yogurt sinbiotik

Judul: Pengaruh Rasio Kacang Merah/Air Dan Jumlah Starter Terhadap Sifat Fisikokimia Dan Fungsional Yoghurt Kacang Merah (Phaseolus Vulgaris L.)
Abstrak: Kacang merah (Phaseolus vulgaris L.) merupakan salah satu jenis kacang-kacangan yang populer di dunia. Saat ini telah banyak produk turunan yang dikembangkan dari kacang merah, salah satunya adalah yoghurt kacang merah. Berdasarkan penelitian yang telah dilakukan, yoghurt kacang merah memiliki senyawa polifenol yang dapat berperan sebagai antioksidan. Penelitian ini bertujuan untuk mempelajari pengaruh rasio kacang merah/air dan jumlah starter terhadap sifat fisikokimia dan fungsional yoghurt kacang merah. Rasio kacang merah/air yang digunakan yaitu 1/5, 1/7.5 dan 1/10 (b/v) serta dikombinasikan dengan jumlah starter yaitu 5%, 10% dan 15% (v/v). Berdasarkan hasil penelitian rasio kacang merah/air berpengaruh nyata (p <0.05) terhadap kadar air, kadar abu, protein, karbohidrat, total fenol, total flavonoid, kapasitas antioksidan, warna, sensori dan total plate count tetapi tidak berpengaruh nyata (p>0.05) terhadap kadar lemak yoghurt. Peningkatan rasio kacang merah/air dapat meningkatkan kadar air (95.17%-96.66%), warna (4.07-4.83) dan rasa (3.55-4.45) dari sensori, nilai L (92.28-95.59) serta menurunkan kadar abu (0.46%-0.36%), protein (0.70%-0.40%), karbohidrat (2.15%-1.23%), total fenol (1.191-0.389 mg GAE/ml), total flavonoid (0.295-0.174 mg QE/ml), kapasitas antioksidan (15.721-14.481 mg AEAC/ml), nilai a (1.80-(-1.38)) dan b (14.16-11.38) serta total plate count 1.4 x 1010 cfu/ml sampai 0.4 x 1010 cfu/ml. Jumlah starter berpengaruh nyata (p <0.05) terhadap kadar air, karbohidrat, total fenol, kapasitas antioksidan, sensori, warna dan total plate count tetapi tidak berpengaruh nyata (p>0.05) terhadap kadar abu, lemak, protein dan total flavonoid. Peningkatan jumlah starter dapat meningkatkan kadar air (95.82%-96.23%), total fenol (0.244-0.280 mg GAE/ml), rasa (3.65-4.35) dan kekentalan (3.88-4.43) dari sensori, nilai L (92.05-96.62) dan total plate count 0.7 x 1010 cfu/ml sampai 1.2 x 1010 cfu/ml serta menurunkan kadar karbohidrat (1.75%-1.44%), nilai a (0.56-(-0.25)) dan nilai b (13.07-12.73).
Keyword: kacang merah, total fenol, total flavonoid, yoghurt

Judul: Characteristic of Overshooting Top (OT) Based on  Himawari  8  Satellite  as  a  Convective  Cloud  Feature  that  Generates  Extreme Weather in the Java Island Region
Abstrak: Overshooting Top (OT) is a feature at the top of a convective cloud that is associated with extreme weather. Research on OT in tropical Indonesia is still very limited. The existence of geostationary satellites with wide area coverage and fast frequency observations is useful for observing the fast dynamics of the OT life cycle. Therefore, this study intends to analyze the relationship between OT and extreme weather, updraft and thermodynamic conditions of OT when extreme weather occurs, the best objective method for detecting OT in the day time and night time, and the spatiotemporal distribution of OT in the tropical region of Java Island during the 2018-2021 period. Based on visual analysis using visible channel and Himawari 8 sandwich products, 87% of extreme weather events in Java were accompanied by the appearance of OT. It indicates that the presence of the OT pattern is a convection cloud pattern or feature that is closely related to extreme weather events for the Java Island region. The existence of a time lag between the appearance of OT and extreme weather events on Java Island indicates that the OT of convection cloud can be used as a precursor or nowcasting for the appearance of extreme weather. Most of the convective cloud OT features during extreme weather events on Java Island have altitude that were only able to exceed the altitude of the equilibrium level and few were able to exceed the tropopause level of 9 km – 16 km. The difference in atmospheric conditions during extreme weather events on Java Island, which is in the tropics and subtropics, is a strong and unstable convective energy condition characterized by a larger CAPE, as well as unstable KI, LI, SI and TTI values. It is offset by kinematic factors in the form of a weak vertical wind shear (bulk wind shear 0-6 km) and a higher freezing point height. The difference between extreme weather events in the Java Island region and other tropical regions compared to subtropical regions is the strong updraft speed of convection clouds. The IRW Texture COMB algorithm based on the IRW-Texture Gradient modification and the COMB algorithm shows a significant increase in quality for detecting OT and non-OT pixels in Java. Rainy days with rainfall > 50 mm/day are very common in areas with an altitude of > 500 m. On the other hand, the level of convection activity which is indicated by the presence of OT and lightning is significantly reduced in this area. OT of convective clouds appear more frequently during the DJF season and less frequently during the JJA season. OT often appears during the day time and rarely at night time. Most OTs appear in the central part, away from the south and north coasts of Java Island during the day, while OTs that appear near the south and north coasts of Java Island can appear in the morning or afternoon.
Keyword: convective clouds, extreme weather, Overshooting Tops, Himawari 8 Satellite