Judul: Pendugaan Umur Simpan Bumbu Mi Instant dalam Kemasan Edible Film dari Pati Sagu dengan Metode Akselerasi
Abstrak: Bumbu mi instant yang dikemas dengan alumunium foil atau plastik sering membuat konsumen mengalami kesulitan saat membukanya. Namun kesulitan tersebut dapat diatasi dengan adanya kemasan edible film. Untuk mengetahui kelayakannya sebagai bahan pengemas maka bumbu yang dikemas edible film perlu diketahui karakteristik dan umur simpannya.
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Judul: Aplikasi edible film dari pati aren sebagai bahan pengemas dengan menentukan umur simpan bumbu mie instant menggunakan metode akselerasi
Abstrak: Kelemahan bahan pengemas sintetik yang selama ini mendominasi bidang pengemasan, mendorong perkembangan edible film sebagai salah satu alternatif pengemasan masa kini. Kelebihan edible film ini selain dapat mempertahankan kualitas produk pangan dari segi gizi, warna, aroma, rasa dan penampakan, juga dapat dimakan (edible), sehingga tidak berbahaya bagi konsumen dan aman bagi lingkungan. Tujuan dari penelitian ini adalah untuk mengetahui ketahanan edible film dari pati aren sebagai bahan pengemas dengan mengaplikasikannya pada bumbu mie instant dan menentukan umur simpan bumbu dengan menggunakan metode akselerasi, model arrhenius. Bahan baku pembuatan edible film meliputi tepung aren (pati aren), CMC. gliserol dan aquades sebagai pelarut. Tahapan pembuatan edible film secara garis besar meliputi pemanasan suspensi pati, pencampuran bahan baku, penghilangan gas terlarut, dan pengeringan dengan oven. Film yang dihasilkan kemudian diuji karakteristik fisik, kimia dan mekaniknya. Berdasarkan uji karakteristik fisik dan kimia edible film dari pati aren, diperoleh kadar air film 16.985%, ketebalan film 89.125µm, kuat tarik film 17.44 kgf/cm² % elongasi 86,32%, laju transmisi oksigen 1.9275 cc/m²/24 jam. laju transmisi karbondioksida 1.8655 cc/m²/24 jam dan laju transmisi uap air 425.7 cc/m²/24 jam. Edible film dibuat kantong bumbu dengan proses sealing, kemudian diisi bumbu mie instant sebanyak 7-10 gram. Selanjutnya dilakukan pengemasan sekunder dengan menggunakan plastik pembungkus mie instant dari merk yang sama. Hal ini bertujuan agar kondisi bumbu mendekati keadaan sebenarnya.
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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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