Judul: Availability of Cultured Food Products on Online Shops and Knowledge also Perception about Probiotics among University Students in Jakarta metropolitan area
Abstrak: Produk berkultur mikroorganisme beredar luas di pasar swalayan maupun toko belanja daring, akan tetapi informasi ketersediaan produk ini di situs daring Indonesia belum diketahui. Probiotik dikenal akan manfaat kesehatan bagi manusia. Produk probiotik meliputi produk makanan dan minuman serta suplemen. Meskipun kebutuhan terhadap produk probiotik meningkat, penelitian mengenai pengetahuan dan persepsi tentang probiotik belum banyak dilakukan, khususnya di Jabodetabek. Penelitian ini bertujuan memperoleh informasi terkini mengenai ketersediaan pangan berkultur di situs daring dan mengevaluasi pengetahuan dan persepsi mahasiswa di Jabodetabek terhadap probiotik. Studi potong-lintang diterapkan pada survei produk berkultur (susu fermentasi bakteri asam laktat (BAL), kefir, kombucha, dan sari buah berkultur) dan survei responden sebanyak 200 mahasiswa. Survei produk berkultur dilakukan di tiga situs belanja (Shopee, Tokopedia, Blibli). Survei responden dilakukan melalui kuesioner Google Forms. Hasil survei ketersediaan produk menunjukkan bahwa susu fermentasi BAL paling banyak tersedia. Kultur Streptococcus thermophilus paling banyak dinyatakan pada berbagai produk. Sebagian besar produk tidak terdapat klaim sebagai probiotik. Pada hasil survei responden, mayoritas responden (53%) memiliki pengetahuan yang kurang. Pengetahuan dasar mengenai definisi probiotik paling banyak diketahui (92%) namun kurang dari 65% responden yang memahami manfaat kesehatan probiotik serta produk probiotik dan penanganannya. Mahasiswa yang mempelajari ilmu hayati dan/atau kesehatan memiliki pengetahuan lebih baik. Terdapat 87% responden yang mengonsumsi produk probiotik./berkultur. Hanya 10% yang mengonsumsi suplemen. Mayoritas responden mengonsumsinya tidak rutin. Produk yang paling umum dikonsumsi yaitu susu skim fermentasi. Keputusan pembelian produk probiotik/berkultur paling banyak dipengaruhi rasa. Terdapat asosiasi pengetahuan responden mengenai probiotik dengan rumpun ilmu (p<0,05), serta frekuensi konsumsi dengan rumpun ilmu (p<0,05) dan tingkat pengetahuan seputar probiotik (p<0,05). Responden dengan pengetahuan mengenai probiotik yang baik cenderung memiliki frekuensi konsumsi yang semakin rutin. Oleh karena pengetahuan dan tingkat konsumsi yang masih rendah, perlu adanya edukasi untuk mahasiswa terkait probiotik beserta peran kesehatan dan contoh produknya., Cultured foods are widespread in many markets and online shops. However, information about the availability of those products in Indonesia is yet unknown. Probiotics are well-known for their health benefit to human. Probiotic products include foods, beverages, and supplements. Despite the rise of consumer demand, reported studies regarding the knowledge and perception towards probiotics are limited, especially in Jabodetabek. This study aimed to obtain the latest information regarding the availability of cultured foods on online shops and to evaluate the knowledge and perception of students in Jakarta metropolitan area towards probiotics. Cross-sectional study was applied to a survey of cultured products (lactic acid bacteria (LAB)-fermented milk, kefir, kombucha, and cultured fruit juices) on three online shops (Shopee, Tokopedia, Blibli) and a respondent survey among 200 university students aged 18–35 years old through Google Forms. The product survey result indicated that LAB-fermented milk was the most widely available. The culture Streptococcus thermophilus were predominantly stated in many products. Most products did not have probiotic claims. In the result of respondent survey, 53% respondents were lack of knowledge regarding probiotics. Knowledge about probiotic definition was mostly known (92%); less than 65% understood the health benefit, product, and handling of probiotics. Students taking life-and-health-science major had better knowledge about probiotics. Most respondents (87%) admitted consuming probiotic/cultured foods, but only few (10%) consumed
Keyword: mahasiswa, pangan berkultur, pengetahuan, persepsi, probiotik

Judul: Consumer's Knowledge and Preference of Yogurt Products in Jambi City
Abstrak: Yogurt merupakan olahan susu fermentasi yang memiliki banyak manfaat bagi tubuh, sehingga dijadikan sebagai produk pangan fungsional. Tujuan penelitian ini untuk mengetahui tentang pengetahuan dan preferensi konsumen terhadap produk yogurt di Kota Jambi. Data dikumpulkan dari 100 responden yang ditentukan dengan metode Purposive Sampling. Data dideskripsikan dan dianalisis menggunakan bantuan Microsoft Excel 2013 dan program Statictical Package for the Social Sciences. Hasil menunjukkan konsumen yogurt di Kota Jambi mayoritas perempuan (70%), berusia ≤ 20 tahun (53%), pendidikan terakhir SMA (64%) dengan status pekerjaan sebagai pelajar atau mahasiswa (84%) yang berpenghasilan <Rp 1.000.000,- per bulan (52%). Masyarakat Kota Jambi mengetahui yogurt dari iklan di televisi/baliho/dll (68,75%) dengan alasan konsumsi rasanya yang enak (51,25%). Konsumsi yogurt secara rutin setiap bulan (58,75%), membeli di supermarket/minimarket (96,25%), mengonsumsi secara langsung (78,75%), menyukai yogurt cair (81,25%) yang dikemas menggunakan botol plastik (60%), dan rasa buah (83,75%). Konsumen menyukai yogurt sebagai camilan (77,5%) yang diminum langsung (86,25%) dengan penyimpanan di kulkas (± 4 ºC) (88,75%). Masyarakat Kota Jambi yang mengonsumsi yogurt memiliki pengetahuan yang kurang baik terhadap produk yogurt (40,6%) karena banyak yang belum mengetahui tentang pembuatan yogurt dan informasi seputar Nomor Kontrol Veteriner (NKV), sehingga belum mempertimbangkan NKV saat memilih yogurt. Faktor-faktor yang memengaruhi preferensi konsumen pangan asal hewan secara berurutan dari yang terbesar yaitu adanya logo halal, adanya masa kadaluarsa, kebersihan tempat berjualan, dan adanya logo NKV., Yoghurt is a fermented dairy product with a lot of benefits to our body, thus it was categorized as a functional food. This paper is aimed to assess the degree of consumers knowledge and their preference of yoghurt products in Jambi City. The research uses 100 samples of people that determined with Purposive Sampling method. Data were presented descriptively and analyzed using Microsoft Excel 2013 and Statistical Package for Social Sciences. The result shows that yoghurt consumers at Jambi City are mainly females (70.00%), aged ≤ 20 years old (53.00%) with a background of high school graduates (64.00%) and currently occupied as students (84.00%) with monthly incomes less than Rp 1.000.000 (52.00%). Study found that people from Jambi knows about yoghurt mainly from TV and billboards (68.75%) with a reason of good taste (51.25%). The majority consumes routinely once in a month (58.75%) consumed directly (78.75%), often buys from supermarket/minimarket (96.25%), preferably thin yoghurt rather than thick and creamy (81.25%), packed in a plastic bottle (60%) with fruit-based flavors (83.75%). Consumers like yoghurt as a beverage (77.50%) and drink directly (86.25%) from a refrigerator (± 4 ºC) (88.75%). Consumers from Jambi have a poor knowledge around yoghurt products (40.60%) because a lot of them have not known about yoghurt manufacture and the information about Veterinary Control Number (NKV), thus not considering NKV as a factor of choosing the products. Factors affecting consumers preferences on choosing animal source foods (ASF)—sorted from the most significant—are the halal logo, expiration date, the hygiene of the store, and the NKV logo.
Keyword: konsumen, nomor kontrol veteriner, pengetahuan, preferensi, yogurt, consumer, knowledge, preference, veterinary control number, yoghurt

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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