Judul: Karakterisasi dan Aktivitas Antioksidan Rice cracker dengan Penambahan Spirulina platensis.
Abstrak: Kandungan nutrisi Spirulina platensis. yang lengkap terutama protein yang tinggi menjadikan Spirulina platensis memiliki potensi yang besar untuk dimanfaatkan sebagai sumber protein. Penambahan spirulina dalam produk bakery khususnya cracker diasumsikan dapat menghasilkan pangan fungsional sehingga penelitian terhadap hal tersebut perlu dilakukan. Penelitian ini bertujuan menentukan formula cracker beras dengan pemanfaatan biomassa spirulina bubuk terbaik dan menentukan karakteristik fisik dan kimia dari cracker tersebut serta menentukan aktivitas antioksidan dalam produk. Formula pembuatan rice cracker spirulina terdiri dari tiga perlakuan dan satu kontrol dengan konsentrasi Spirulina platensis (0%, 1%, 2%, dan 3%). Formula terbaik berdasarkan uji hedonik adalah konsentrasi spirulina 1% dengan kandungan air 2,14±0,01, abu 2,86±0,06, protein 9,35±0,23, lemak 8,39±0,06, karbohidrat 77,27±0,36, serat kasar 0,63±0,01, dan energi total 421,9±0,04 kkal. Rice cracker spirulina memiliki kandungan fitokimia yaitu tanin dengan aktivitas antioksidan berdasarkan nilai IC50 sebesar 347,88±39,76 ppm.
Keyword: Antioxidant, Formula, Phytochemical, Rice cracker, Spirulina

Judul: Karakteristik Sensori dan Kimia Snack Bar Buah Kering dengan Penambahan Spirulina platensis
Abstrak: Komponen bioaktif pada Spirulina platensis dapat meningkatkan gizi pada snack bar yang umumnya hanya terbuat dari campuran serealia, kacang, dan buah-buahan. Penambahan buah kering misalnya buah naga, nanas, dan kismis dapat meningkatkan kandungan gizi, menambah cita rasa, serta menutupi rasa dan bau amis akibat penambahan S. platensis pada snack bar. Penelitian ini bertujuan menentukan karakteristik snack bar buah kering spirulina berdasarkan sensori serta kimia pada formula terpilih. Formulasi snack bar buah kering spirulina dilakukan dengan perlakuan penambahan S. platensis yang berbeda (0%, 1%, 2%, dan 3%). Formula snack bar buah kering spirulina terpilih berdasarkan uji hedonik yaitu penambahan S. platensis 1% yang memiliki kadar air sebesar 9,19%, kadar abu 1,46%, protein 6,51%, lemak total 6,60%, karbohidrat 76,24% (by difference), serat pangan 7,52%, serta nilai kalori sebesar 390,43 kkal/100 g. Kandungan senyawa bioaktif yang terdapat pada formula terpilih antara lain senyawa alkaloid, flavonoid, dan fenol yang berpotensi sebagai senyawa antioksidan dengan nilai IC50 sebesar 866,61 ppm., The bioactive components in Spirulina platensis can enhance the nutritional value of snack bars, which are typically made from a mixture of cereals, nuts, and fruits. The addition of dried fruits such as dragon fruit, pineapple, and raisins will increase the nutritional content, add flavor, and cover the fishy taste and odor resulting from the addition of S. platensis to the snack bars. This study aims to determine the sensory and chemical characteristics of dried fruit spirulina snack bars based on the selected formula. The formulation of dried fruit spirulina snack bars was conducted with different treatments of S. platensis addition (0%, 1%, 2%, and 3%). The selected formula of the snack bars based on hedonic testing is the one with 1% addition of S. platensis, which has a moisture content of 9.19%, ash content of 1.46%, protein content of 6.51%, total fat content of 6.60%, carbohydrate content of 76.24% (by difference), dietary fiber content of 7.52%, and calorie content of 390.43 kcal/100 g. The selected formula contained bioactive compounds, including alkaloids, flavonoids, and phenols, which have the potential as antioxidant compounds with an IC50 value of 866.61 ppm.
Keyword: Antioxidant, dried fruits, proximate, snack bars, Spirulina platensis

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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