Judul: Mempelajari Pengaruh Kelas Mutu Daging Sapi dan Besar Substitusi Ampas Tahu terhadap Mutu Dendeng Giling Campuran Daging Sapi dan Ampas Tahu
Abstrak: Dendeng dari daging bagian "inside" mempunyai kadar protein, kadar serat kasar, kadar abu, tekstur, penilaian warna , penampakan dan rasa lebih tinggi dibanding dendeng dari tetelan. Dendeng dari tetelan mempunyai kadar lemak lebih tinggi dan tekstur lebih empuk. Eerlakmn kelas mutu daging sapi ini tidak berpengaruh terhadap penilaian bau dendeng .
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Judul: Pengaruh penggunaan bahan pengasap yang berbeda terhadap sifat fisikokimia dan organoleptik dendeng sapi asap
Abstrak: Daging merupakan bahan pangan yang memiliki nilai gizi tinggi dan zat nutriennya mudah diserap oleh tubuh. Disisi lain daging merupakan bahan pangan yang mudah mengalami kerusakan, sehingga peningkatan produksi daging harus diikuti dengan peningkatan teknologi pengolahan dan pengawetan yang memadai. Dendeng merupakan salah satu bentuk awetan daging tradisional Indonesia. Dendeng sapi asap merupakan bentuk pengolahan dan pengawetan daging sapi alternatif dengan mengkombinasikan proses pengeringan dan pengasapan. Proses pembuatan dendeng sapi asap meliputi pembersihan daging dari lemak dan jaringan ikat kemudian daging diiris dengan ketebalan 3 mm. Irisan daging direndam dalam larutan bumbu selama 24 jam, setelah itu dilakukan pengasapan pada suhu 60 °C, selama 2 jam. Bahan pengasap yang digunakan untuk pembuatan dendeng sapi asap adalah tempurung dan sabut kelapa. Tujuan penelitian ini adalah untuk mengetahui pengaruh pengasapan dengan bahan pengasap yang berbeda terhadap sifat fisikokimia dan organoleptik dendeng sapi asap. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap pola searah, dengan dua perlakuan yaitu pengasapan dengan menggunakan bahan pengasap tempurung dan sabut kelapa, dengan 3 ulangan. Parameter yang diamati antara lain adalah kadar air, kadar abu, kadar protein, kadar lemak, kadar fenol, penilaian warna dan uji organoleptik. Uji organoleptik yang digunakan adalah uji hedonik dengan 30 orang panelis tidak terlatih. Uji ini dilakukan untuk melihat tingkat kesukaan panelis terhadap rasa, warna, aroma, keempukan dan penampakan umum dendeng sapi asap. Data yang diperoleh dianalisis dengan sidik ragam. Pengujian sifat fisikokimia dan organoleptik dendeng sapi asap menunjukkan bahwa tidak ada perbedaan yang nyata antara penggunaan bahan pengasap sabut dan tempurung kelapa terhadap kadar abu, kadar protein, kadar lemak, kadar fenol, penilaian warna dan terhadap pengujian organoleptik rasa, warna, aroma, keempukan dan penampakan umum, sedangkan perbedaan yang sangat nyata ditunjukkan oleh kadar air dendeng sapi asap. Tempurung dan sabut kelapa dapat dijadikan bahan pengasap yang baik pada pembuatan dendeng sapi asap. Hasil uji organoleptik menunjukkan bahwa dendeng sapi yang diasap dengan kedua bahan pengasap tersebut memiliki tingkat penerimaan panelis yang baik.
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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