Judul: Pemanfaatan Prebiotik XOS dalam Pembuatan Cookies Fungsional untuk Kesehatan Saluran Pencernaan Penyandang Autis
Abstrak: Penelitian ini bertujuan mempelajari formulasi pembuatan cookies yang diperkaya dengan prebiotik Xylo-Oligosakarida sebagai pangan fungsional untuk kesehatan saluran pencernaan penyandang autis. Desain penelitian ini menggunakan Rancangan Acak Lengkap. Formula terpilih ditentukan berdasarkan kemampuan menumbuhkan bakteri asam laktat, kandungan serat, dan hasil uji organoleptik. Bahan utama yang digunakan adalah pisang kepok, tepung jagung dan tepung prebiotik Xylo-Oligosakarida (XOS) yang aman untuk diet gluten free casein free (GFCF). Formula cookies prebiotik terpilih menggunakan bahan utama berupa tepung pisang sebesar 67 gram dan tepung jagung 33 gram dengan penambahan prebiotik XOS sebesar 5% terhadap total adonan. Takaran saji cookies prebiotik terpilih adalah sebesar 50 gram. Cookies prebiotik terpilih per takaran sajinya mampu memenuhi sebesar 15.4% kebutuhan energi, 2.3% kebutuhan protein, 19.1% kebutuhan lemak, dan 36.5% kebutuhan karbohidrat untuk anak usia 5-7 tahun. Cookies terpilih dapat memenuhi klaim ‘mengandung serat’. Estimasi harga cookies per takaran saji adalah Rp9 091.91.
Keyword: autis, cookies, diet GFCF, prebiotik

Judul: Formulasi Snack Bar Rendah Gluten dan Sumber Protein Berbahan Tepung Ikan Lele, Kelor dan Pati Sagu
Abstrak: Bahan makanan yang tidak mengandung gluten dan kasein adalah bahan makanan yang dianjurkan bagi anak penyandang autis. Namun demikian, kebutuhan protein anak autis tetap harus dipenuhi untuk mendukung pertumbuhan dan perkembangan tubuhnya secara optimal. Tujuan penelitian ini adalah untuk mengembangkan produk snack bar cokelat yang rendah gluten dan sumber protein berbahan tepung lele, tepung kelor, dan pati sagu. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan tiga formula berdasarkan rasio tepung pati sagu dan tepung kelor yaitu F1 (5:1), F2 (2:1), dan F3 (1:1). Penentuan formula terpilih dilakukan dengan mempertimbangkan persen penerimaan panelis pada semua atribut. Sifat fisik snack bar cokelat terpilih (F1) memiliki nilai aktivitas air (aw) sebesar 0,592 dan nilai kekerasan sebesar 392 gf. Kandungan gizi F1 antara lain protein 14,65 gram (%bb), lemak 23,38 gram (%bb), karbohidrat 44,61 gram (%bb), energi 447 kkal per 100 gram, dan gluten 24,03 mg/kg. Takaran saji snack bar cokelat sebesar 45g memberikan kontribusi energi sebesar 10,1%-14,4% terhadap Angka Kecukupan Gizi anak usia 6-12 tahun; dan Snack bar cokelat ini dapat di klaim sebagai sumber protein dan rendah gluten., Non-gluten and non-casein food are strongly recommended for children with autism. Nevertheless, the protein requirement of autim children must be adequate to support optimal growth and development of their bodies. The aims of this study was to develop a chocolate snack bar product made from catfish flour, moringa flour, and sago starch which is low in gluten and a protein source. The completely randomized of experimental design was applied with three formulas based on the ratio of sago starch and moringa flour, i.e. F1 (5:1), F2 (2:1), and F3 (1:1). The selected formula determined by considering the percent acceptance of the panelists on all attributes of product was F1. The physical properties of the selected chocolate snack bar (F1) were 0,592 water activity (aw) value and 392 gf hardness value. The selected formula F1 contained protein 14,65g (%ww), fat 23,38g (%ww), carbohydrates 44,61g (%ww), energy 447 kcal per 100g, and gluten 24,03 mg/kg. The serving size of the chocolate snack bar was 45g; with 10,1%-14,4% contribution of energy adequacy ratio of children aged 6-12 years, and this chocolate snack bars can be claimed as a source of protein and low gluten.
Keyword: autism, catfish flour, chocolate snack bar, moringa flour, sago flour

Judul: Kajian Atmosfer Bawah Wilayah Tropis dan Subtropis
Abstrak: Planetary Boundary Layer is the lowest part of the atmosphere directly affected by the earth’s surface and responds to surface forcings within a time period of hourly to daily. The thickness of boundary layer varies over space and time, ranging from hundreds of meters to a few kilometers. The objective of this study consist of the analysis of Boundary Layer based on diurnal and nocturnal vertical profiles of meteorological properties and identification of characteristics pertaining to tropical atmosphere (represented by Soekarno-Hatta (6.110S, 106.650E), Polonia (3.560N, 98.680E), and Da Nang (16.030N, 108.200E) stations) and subtropical atmosphere (represented by Perth (31.930S, 115.960E), Nanjing (32.000N, 118.800E), and Hakasskaja (43.780N, 87.620E) stations). Virtual potential temperature, specific humidity, wind speed and direction, atmospheric stability, and Bulk-Richardson number are used to estimate the boundary layer thickness. Vertical profile of the virtual potential temperature and specific humidity are used to determine the Mixed Layer heights during the day and Residual Layer heights during the night. On the other hand, the mean value of Turbulent Flow Thickness is derived from the vertical profile of the Bulk-Richardson number (RiB). Analytical results of this study revealed that Mixed Layer height in the tropical atmosphere varies in a range from 260 m to 1410 m, Residual Layer height varies in a range from 267 m to 925 m, whereas the Turbulent Flow Thickness variation is confined between 0 m to 335 m. In subtropical atmosphere Mixed Layer height varies in a range from 101 m to 1483 m, Residual Layer height varies in a range from 121 m to 1276 m, whereas the Turbulent Flow Thickness variation is confined between 0 m to 769 m. This study also revealed that, except during summer, Mixed Layer Heights in the tropics are normally higher than in the subtropics.
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