Judul: Pembuatan susu kedelai berkalsium tinggi dengan penambahan tepung tulang ikan kakap merah (Lutjanus sanguineus)
Abstrak: Tujuan umum penelitian ini adalah mempelajari cara pembuatan susu kedelai berkalsium tinggi dengan memanfaatkan tulang ikan kakap merah sebagai sumber kalsium. Tujuan khusus penelitian ini adalah mempelajari pembuatan tepung tulang ikan kakap merah, mempelajari pengaruh penambahan tepung tulang ikan kakap merah terhadap daya terima, kadar air, protein, lemak, abu, dan kalsium susu kedelai, serta memperoleh formula susu kedelai berkalsium tinggi yang paling baik. Penelitian ini dilakukan di Laboratorium Pengolahan Pangan dan Laboratorium Kimia Gizi, Jurusan Gizi Masyarakat dan Sumberdaya Keluarga, Fakultas Pertanian, serta Laboratorium Kimia Terpadu, Institut Pertanian Bogor. Penelitian ini berlangsung mulai bulan April sampai Agustus 2001. Penelitian ini dibagi dalam dua tahap utama yaitu penelitian pendahuluan dan penelitian lanjutan Pada penelitian pendahuluan dilakukan pembuatan tepung tulang ikan kakap merah serta analisis kandungan gizi terhadap tepung tulang yang dihasilkan. Pada penelitian lanjutan dilakukan penentuan jumlah tepung tulang ikan yang ditambahkan dalam pembuatan susu kedelai berkalsium tinggi, uji hedonik dan analisis kandungan gizi. Jumlah tepung tulang ikan yang ditambahkan setara dengan 200 mg, 300 mg, dan 400 mg kalsium per 240 ml susu kedelai, Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan empat taraf perlakuan dan dua ulangan. Data hasil uji hedonik dianalisis secara deskriptif berdasarkan persentase penerimaan panelis dan modus. Data tersebut juga dianalisis secara statistik dengan uji Friedman untuk mengetahui pengaruh penambahan tepung tulang ikan kakap merah terhadap daya terima warna, aroma, rasa, kekentalan dan penampakan susu kedelai. Jika terdapat perbedaan yang nyata dilanjutkan dengan uji lanjut Multiple Comparison Test. Data hasil analisis kandungan gizi dianalisis secara statistik dengan uji sidik ragam untuk mengetahui pengaruh penambahan tepung tulang ikan kakap merah terhadap kadar air, protein. Jemak, abu dan kalsium susu kedelai. Jika terdapat perbedaan yang nyata dilakukan uji lanjut Duncan.
Keyword: susu kedelai

Judul: Fortifikasi Tepung Tulang Rawan Ayam Pedaging pada Pembuatan Susu Kedelai Bubuk sebagai Sumber Kalsium
Abstrak: Susu kedelai adalah produk yang berasal dari ekstrak biji kacang kedelai dengan air atau larutan tepung kedelai dalam air dengan atau tanpa penambahan bahan makanan lain serta bahan tambahan makanan lain yang diizinkan. Susu kedelai mempunyai kandungan protein yang hampir sanla dengan susu sapi. Namun, kesempurnaan dan kelengkapan komponen bahan pangan susu sapi masih lebih baik. Kelemahan susu kedelai ini adalah. kurangnya kandungan mineral khususnya kalsium. Kalsium pada penelitian ini yang ditambahkan berasal dari tulang rawan ayam pedaging yang dijadikan tepung dan ditambahkan pada saat pembuatan susu kedelai.
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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