Judul: Kandungan nutrisi dan kadar kolesterol daging domba garut masa menyusu (Milk Lamb), muda (lumb) dan dewasa (Mutton)
Abstrak: Sheep meat is the god source of essential amino acids and other important nutrients for human growth. However, there is a controversial myth that mutton contains cholesterol which can generate a cardiovascular disease. Sheep m& is divided into milk lamb: lamb and muttoe milk lamb is derived h m pre-weaned lamb. Lamb is derived from post-weaned lamb with age is no more than one year. Mutton is derived from adult sheep. It has been known that the younger the sheep, the lesser the lipid content of the meat And so the cholesterol content of the meat.
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Judul: Kadar kolesterol daging domba garut menyusui lepas sapih dan dewasa dengan cara pemasakan yang berbeda
Abstrak: There is a myth that cholesterol as lipids component of the meat can cause an aterosclerosis. However, it has been known that as the sheep getting older, the higher the cholesterol content of its meat and it has been expected that the cooking method might reduce the meat cholesterol content. Therefore, to establish the consumer confidence on the nutritional quality of the sheep meat, a research was conducted to examine the cholesterol content of milk lamb (age less than 3 months), lamb (age about 8 months), and mutton (barren ewe age more than 3 years) of Garut Sheep at diierent cooking methods (grill, steaming, and boiling). Three milk lambs, three lambs, and two mutton were used in this experiment. The experiment was conducted as a factorial experiment and designed as a completely Randomized design. Any significant results were further analysed using the Least Square Means test. The results indicated that all cooking methods were able to reduce the cholesterol content of the sheep meat (P<0.05). The younger the sheep the lesser the meat cholesterol content (Pi 0.05). The cholesterol content after grilling, boiling, and steaming of milk lamb were 5.77,7,14,2,72 mgs, of lamb were 34.07,41.45, and 19.28 mgs, and of mutton were 107.63, 139.87, and 84.95 mgs per 100 gram of meat respectively. The grilling method reduced the meat cholesterol content about 33 to 50 %, the boiling method reduced the meat cholesterol content about 19 to 35 % and the steaming method reduced the meat cholesterol content about 61 to 75 %. Keywords : cholesterol, milk lamb, lamb, mutton, grill, boil, steam
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Judul: Evaluasi Kejadian Banjir Sungai Ciliwung di Jembatan Situ Duit Menggunakan Pesawat Nirawak dan Program HEC-RAS
Abstrak: Sungai Ciliwung adalah salah satu sungai di Indonesia yang rawan terhadap banjir. Studi ini menganalisa banjir di Sungai Ciliwung segmen jembatan Situ Duit, dengan menggunakan citra drone dan program HEC-RAS. Curah hujan efektif untuk Periode Ulang (Return Period) 50, 100, dan 200 tahun dihitung sebesar 79, 88, dan 97 mm. Hal ini mencakup luas daerah tangkapan sebesar 154.50 km2 dengan panjang sungai utama sebesar 35.32 km. Berdasarkan analisis debit banjir rencana menggunakan tiga metode hidrograf, debit banjir rencana untuk pemodelan banjir pada HEC-RAS yang lebih sesuai dengan kondisi di lapang adalah Nakayasu. Model ini menghasilkan Q50 sebesar 558.434 m3/dt dengan water surface elevation (WSE) sebesar +201.73m, dan untuk Q100 sebesar 629.121 m3/dt dengan WSE +202.07m, serta untuk Q200 sebesar 699.809 m3/dt dengan WSE. +202.35m. Berdasarkan hasil kajian ini, maka rekomendasi untuk mengatasi banjir antara lain normalisasi sungai, perbaikan river bank, pengelolaan drainase perkotaan, dan pengelolaan lanjutan tata guna lahan.
Keyword: Banjir, drone, HEC-RAS, situ duit, water surface elevation