Judul: Pengaruh Pengupasan, Penambahan Susu Skim dan Gelatin terhadap Mutu Yogurt Kacang Merah (Phaseolus vulgaris L.)
Abstrak: Kacang merah (Phaseolus vulgaris L.) merupakan salah satu kacang - kacangan yang umum dapat terdapat di Indonesia dan telah dikenal oleh sebagian besar masyarakat indonesia.
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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: 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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