Judul: Studi perbandingan antara penggunaan lemak sapi dan minyak kelapa sawit dalam pembuatan burger ikan kembung laki-laki (Rastrellinger kanagurta)
Abstrak: Penelitian ini bertujuan untuk mengetahui jenis dan kadar lemak/minyak yang optimum untuk menghasilkan burger ikan kembung dengan mutu yang baik. Pada penelitian penda- huluan dipelajari kadar tepung tapioka optimum yang dapat memberikan tekstur burger ikan kembung yang terbaik. Perlakuan yang diberikan pada penelitian ini adalah jenis lemak/minyak dalam berbagai kadar lemak/minyak. Je- nis lemak/minyak dalam berbagai kadar lemak/minyak. Jenis lemak/minyak ada 2 taraf yaitu lemak sapi (A) dan minyak kelapa sawit (B). Kadar lemak/minyak yang digunakan adalah 2025, 30 % dan 35%. Pengamatan yang dilakukan terhadap burger ikan kembung antara lain kadar air, kadar lemak, kadar protein, penyu- sutan pemasakan, tekstur secara objektif dan uji organolep- tik terhadap tekstur, aroma dan rasa. Analisa statistik yang digunakan dalam penelitian ini adalah analisa kovarian. Hasil penelitian menunjukkan bahwa perlakuan jenis le- mak/minyak memberikan pengaruh yang nyata pada taraf 50% terhadap kadar air, kadar lemak, kadar protein, penyusutan pemasakan serta nilai mutu organoleptik aroma dan rasa. Perlakuan jenis lemak/minyak tidak berpengaruh nyata ter- hadap nilai mutu organoleptik tekstur. ...
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Judul: Penggunaan berbagai jenis minyak  dan lemak dalam pembuatan sosis ikan  tongkol (Euthynnus sp)
Abstrak: Dalam penelitian ini dipelajari pembuatan sosis ikan dengan menggunakan berbagai jenis minyak dan lemak. Jenis minyak/lemak yang digunakan terdiri dari minyak kelapa, minyak jagung, margarin dan lemak sapi dengan penambahan sebanyak 10, 15, 20 dan 25 persen dari berat daging ikan. Pengamatan terhadap sosis ikan tongkol meliputi ana- lisa stabilitas emulsi adonan sosis, sifat-sifat kimia dan fisik (kadar air, kadar lemak dan tekstur) serta sifat-si fat organoleptik (kekenyalan, rasa, warna, aroma dan aksep tabilitas) dari sosis ikan yang dihasilkan. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap yang disusun secara faktorial dengan dua ulang an. Stabilitas emulsi adonan sosis serta sifat-sifat kimia den fisik deri sosis yang dihasilkan dipengaruhi (P<0,01) oleh jenis dan jumlah penambahan minyak/lemak, sedangkan in teraksi antara kedua perlakuan tersebut hanya berpengaruh (P<0,05) terhadap kadar lemak sosis yang dihasilkan. Jenis minyak/lemak berpengaruh (P<0,01) terhadap si- fat-sifat organoleptik sosis yang dihasilkan kecuali terha- dap aroma. Jumlah penambahan minyak/lemak menghasilkan ...
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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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