Judul: Sifat Fisik dan Sensori Snack Ekstrusi dengan Penambahan Tepung Daging Tulang Leher Ayam Pedaging.
Abstrak: Snack merupakan makanan ringan yang digemari oleh seluruh lapisan masyarakat. Tak heran bila penjualan snack tidak pernah merosot bahkan jenis makanan ini muncul dalam bentuk dan rasa yang lebih bervariasi. Snack ekstrusi merupakan kelompok snack yang dibuat melalui pemasakan ekstrusi dengan menggunakan alat extruder. Snack ekstrusi yang beredar di pasaran, umumnya memiliki kandungan gizi yang rendah dan flavor pada produk menggunakan bahanbahan sintetik seperti MSG (monosodium glutamat) yang akan menimbulkan efek samping jika bahan-bahan tersebut terakumulasi dalam jumlah yang banyak pada tubuh manusia. Salah satu usaha untuk meningkatkan kandungan gizi serta untuk meningkatkan cita rasa gurih pada snack ekstrusi adalah dengan menambahkan bahan baku snack yang berupa grits jagung dengan tepung daging-tulang leher ayam. Penelitian ini bertujuan untuk mempelajari karakteristik fisik dan sensori snack ekstrusi yang ditambahkan tepung tulang leher ayam.
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Judul: Pemanfaatan Tepung Daging- Tulang Leher Ayam Pedaging pada Pembuatan Makanan Ringan (Snack) untuk Meningkatkan Nilai Gizi
Abstrak: Snack quite popular in Indonesia, it was practical and long storage characteristics made them highly consumed. Broiler’s neck meat and bone meal is one of animal byproduct from animal product industries. It can change into meal and as an alternative source of proteins and minerals. Snack products commonly doesn’t have a balanced nutritional composition, so this research conducted to study the making of snack which increasing with broiler’s neck meat and bone meal and to evaluate the physical characteristic, nutritional composition and consumer’s acceptability of products. The nutritional content observed from the product consisted of water, protein, fat, carbohydrate, ash, calcium and phosphor. The physical analysis observed consist of hardness, kamba’s density and objective color analysis. An organoleptic test was also done. Experimental design used in this reseach was Completely Randomized Design with broiler’s neck meat and bone meal concentration as the response which five concentration stages 0%; 2,5%; 5%; 7,5% and 10%. Each stage consist three replications. The data was analyzed with Analysis of Variance and if the result was significantly different, it was followed with Duncan’s test. The panelist acceptability data was analyzed with Kruskal Wallis and if the result was significantly different, it was followed with mean rank different test that built by Gibbons. The results of nutritional content analysis seen that the water content ranged from 4,53-4,11%; protein content of 9,87-16,15%; fat 21,87-24,85%; carbohydrate 61,09-47,78%; ash 2,62-7,09% calcium 0,029-0,588% and phosphor 0,063-0,095%. The nutritional content analysis result showed that increasing that broiler’s neck meat and bone meal make significantly differences. The physical characteristic result showed that increasing of broiler’s neck meat and bone meal didn’t make significantly differences to fragility and kamba’s density. The average of fragility was 1611,08±43,80 gram force and 1,083±0,005 g/ml for kamba’s density. Objective color analysis showed that increasing of broiler’s neck meat and bone meal incline lower yellowness and got dark to the snack product. The result of organoleptic test to the colour, chicken taste and crispiness gave very obvious influence. The texture and general appearance of the snack didn’t give obvious influence.
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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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