Judul: Mempelajari Pembuatan Dan Daya Terima Es Krim Kolang-Kaling
Abstrak: Tujuan umum penelitian ini adalah untuk mempelajari penggunaan tepung kolang-kaling sebagai bahan substitusi terhadap susu skim dalam pembuatan es krim. Sedangkan tujuan khususnya adalah untuk mengetahui pengaruh substitusi tepung kolang-kaling dan jenis flavor terhadap daya terima, mutu fisik dan kimia es krim, mengetahui kandungan gizi es krim kolang-kaling dan menentukan harga es krim kolang- kaling.
Keyword: 

Judul: Mempelajari pembuatan dan daya terima es krim kolang-kaling
Abstrak: Tujuan umum penelitian ini adalah untuk mempelajari penggunaan tepung kolang-kaling sebagai bahan substitusi terhadap susu skim dalam pembuatan es krim. Sedangkan tujuan khususnya adalah untuk mengetahui pengaruh substitusi tepung kolang-kaling dan jenis flavor terhadap daya terima, mutu fisik dan kimia es krim, mengetahui kandungan gizi es krim kolang-kaling dan menentukan harga es krim kolang-kaling. Penelitian ini dilakukan di Laboratorium Pengolahan Pangan dan Laboratorium Kimia Gizi, Jurusan Gizi Masyarakat dan Sumberdaya Keluarga, Fakultas Pertanian, Institut Pertanian Bogor. Penelitian dilakukan mulai bulan Maret sampai Mei 2002. Pada penelitian pendahuluan awalnya dilakukan pembuatan es krim dengan perlakuan substitusi air dengan sari cincau, dan substitusi susu skim dengan tepung kolang-kaling, akan tetapi karena cincau bersifat sangat hidrokoloid maka tidak dapat terbentuk es krim seperti yang diharapkan. Sifat hidrokoloid yang terdapat pada sari cincau menyebabkan es krim yang terbentuk bertekstur kental, lengket dan kasar. Untuk selanjutnya dilakukan pembuatan es krim dengan substitusi tepung kolang- kaling terhadap susu skim. Tepung kolang-kaling yang dihasilkan kemudian dianalisis, yang meliputi analisis kadar air, serat makanan, pH, dan rendemen dari tepung kolang-kaling. Pengeringan kolang-kaling dilakukan dengan menggunakan drum drier. Unit percobaan dalam penelitian ini adalah es krim 1000 g. Tiap unit tersusun dari minyak sawit 7,5 %, lemak susu 2,5%, PSTL dan tepung kolang-kaling dengan konsentrasi beragam, gula 13%, CMC 0,3%, monogliserida 0,1%, flavor 0,4% dan air. Faktor yang digunakan dalam penelitian ini ada dua yaitu tingkat substitusi susu skim dengan tepung kolang-kaling dan jenis flavor. Substitusi susu skim dengan tepung kolang-kaling terdiri dari empat taraf yaitu 0% (kontrol), 1% (A1), 2%(A2) dan 3%(A3). Untuk jenis flavor, digunakan taraf tanpa flavor (BO) dan flavor durian (B1) Produk es krim yang dihasilkan diuji organoleptik terhadap rasa, aroma, warna dan tekstur dengan uji hedonik. Produk es krim yang dihasilkan dianalisis secara kimia dan fisik. Mutu kimia yang dianalisis meliputi kadar air, kadar protein, kadar lemak, kadar karbohidrat, nilai energi, kadar serat makanan, pH dan total padatan Sedangkan mutu fisik es krim yang dianalisis adalah daya leleh, overrun dan viskositas.
Keyword: kolang-kaling

Judul: Characteristic of Overshooting Top (OT) Based on  Himawari  8  Satellite  as  a  Convective  Cloud  Feature  that  Generates  Extreme Weather in the Java Island Region
Abstrak: Overshooting Top (OT) is a feature at the top of a convective cloud that is associated with extreme weather. Research on OT in tropical Indonesia is still very limited. The existence of geostationary satellites with wide area coverage and fast frequency observations is useful for observing the fast dynamics of the OT life cycle. Therefore, this study intends to analyze the relationship between OT and extreme weather, updraft and thermodynamic conditions of OT when extreme weather occurs, the best objective method for detecting OT in the day time and night time, and the spatiotemporal distribution of OT in the tropical region of Java Island during the 2018-2021 period. Based on visual analysis using visible channel and Himawari 8 sandwich products, 87% of extreme weather events in Java were accompanied by the appearance of OT. It indicates that the presence of the OT pattern is a convection cloud pattern or feature that is closely related to extreme weather events for the Java Island region. The existence of a time lag between the appearance of OT and extreme weather events on Java Island indicates that the OT of convection cloud can be used as a precursor or nowcasting for the appearance of extreme weather. Most of the convective cloud OT features during extreme weather events on Java Island have altitude that were only able to exceed the altitude of the equilibrium level and few were able to exceed the tropopause level of 9 km – 16 km. The difference in atmospheric conditions during extreme weather events on Java Island, which is in the tropics and subtropics, is a strong and unstable convective energy condition characterized by a larger CAPE, as well as unstable KI, LI, SI and TTI values. It is offset by kinematic factors in the form of a weak vertical wind shear (bulk wind shear 0-6 km) and a higher freezing point height. The difference between extreme weather events in the Java Island region and other tropical regions compared to subtropical regions is the strong updraft speed of convection clouds. The IRW Texture COMB algorithm based on the IRW-Texture Gradient modification and the COMB algorithm shows a significant increase in quality for detecting OT and non-OT pixels in Java. Rainy days with rainfall > 50 mm/day are very common in areas with an altitude of > 500 m. On the other hand, the level of convection activity which is indicated by the presence of OT and lightning is significantly reduced in this area. OT of convective clouds appear more frequently during the DJF season and less frequently during the JJA season. OT often appears during the day time and rarely at night time. Most OTs appear in the central part, away from the south and north coasts of Java Island during the day, while OTs that appear near the south and north coasts of Java Island can appear in the morning or afternoon.
Keyword: convective clouds, extreme weather, Overshooting Tops, Himawari 8 Satellite