Judul: Kandungan Gizi, Daya Terima, dan Aktivitas Antioksidan Sup Krim Instan Galohgor.
Abstrak: Galohgor adalah nutrasetikal yang terbuat dari 56 jenis tanaman yang terdiri atas kacang-kacangan, daun-daunan dan rimpang. Penelitian ini bertujuan untuk mengembangkan formula, menilai daya terima, menganalisis kandungan gizi, dan aktivitas antioksidan serbuk sup krim instan galohgor. Rancangan penelitian yang digunakan adalah rancangan acak lengkap dengan tiga taraf penambahan serbuk galohgor yaitu F0 (0 gram), F1 (4 gram), dan F2 (8 gram). Hasil analisis zat gizi pada sup krim instan galohgor terpilih (F1) adalah kadar air 2.5% (bb), kadar abu 2.8% (bk), kadar lemak 12.4% (bk), kadar protein 13.6% (bk), kadar karbohidrat 68.7% (bk) dan kadar serat pangan 44.5% (bk). Aktivitas antioksidan dari serbuk sup krim instan galohgor terpilih (F1) adalah 31.4% yang setara dengan 23.5 mgAA/100 gram produk. Takaran saji serbuk sup krim instan galohgor adalah 16 gram dengan kandungan energi sebesar 62 kkal, protein 2 gram, lemak 2 gram, karbohidrat 11 gram dan serat pangan 7 gram. Serbuk sup krim instan galohgor terpilih memiliki klaim gizi “tinggi serat” dengan kadar serat 44.5 gram/100 gram produk.
Keyword: antioksidan, galohgor, serat pangan, sup krim instan

Judul: Perbedaan Karakteristik Daya Terima serta Kandungan Gizi Sup Krim Segar dan Instan Berbasis Labu Kuning dan Wortel
Abstrak: Tujuan dari penelitian ini adalah untuk menganalisis perbedaan karakteristik daya terima serta kandungan gizi sup krim segar dan instan berbasis labu kuning dan wortel. Rancangan percobaan yang digunakan yaitu rancangan acak lengkap faktorial. Setiap formula diuji secara organoleptik. Hasil menunjukkan bahwa tidak terdapat perbedaan yang nyata antara penerimaan sup krim segar dengan sup krim instan. Hasil analisis kandungan gizi, formula sup krim segar terpilih memiliki kadar air 85.8% (bb), abu 11.3% (bk), lemak 65.5% (bk), protein 9.2% (bk), karbohidrat 14.0% (bk) dan β-karoten 17.3 mcg/g. Bubuk sup krim instan terpilih memiliki kadar air 4.9% (bb), abu 3.0% (bk), lemak 16.5% (bk), protein 2.2% (bk), karbohidrat 78.3% (bk) dan β-karoten 33.8 mcg/g. Kandungan gizi dan β-karoten sup krim segar berbeda nyata dengan bubuk sup krim instan. Produk sup krim segar terpilih memberikan kontribusi energi dan β-karoten masing-masing sebesar 14.5% dan 144.2%. Produk bubuk sup krim instan terpilih memberikan kontribusi energi dan β-karoten masing-masing sebesar 23.5% dan 93.9%. Kesimpulannya, sup krim segar dan instan dapat diklaim sebagai produk pangan tinggi β-karoten. Sup krim instan lebih berpotensi dalam mencukupi kebutuhan zat gizi tubuh dibanding dengan sup krim segar.
Keyword: sup krim, labu kuning, wortel, β-karoten sup krim, segar, instan

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.
Keyword: