Judul: Karakteristik kimia dan mikrobiologi sosis daging sapi yang difermentasi dengan, Streptococcus lactis
Abstrak: Daging merupakan sumber protein hewani yang baik, namun mudah rusak (perisable) dan sebagai media pertumbuhan yang baik bagi mikroorganisme baik bakteri patogen maupun non patogen. Sosis fermentasi biasanya mempunyai sifat kering, keras karena digunakan selongsong (casing) dengan diameter kecil dan sangat asam karena waktu fermentasi yang terlalu lama yaitu 30 hari. S. lactis dikenal menghasilkan senyawa antimikroba nisin dan dapat digunakan sebagai starter fermentasi. Penggunaan casing berdiameter lebih besar, waktu fermentasi cepat diharapkan dapat menghasilkan sosis fermentasi yang lebih baik. Penelitian ini bertujuan mempelajari karakteristik kimia dan mikrobiologi sosis fermentasi. Sosis fermentasi yang dibuat dengan mencampur daging sapi, lemak dan starter kultur S. lactis yang ditambahkan sebanyak 0,5% dan 1% dari berat adonan (b/b). Perlakuan kontrol adalah sosis yang tidak ditambahkan kultur (0%) S. lactis. Peubah yang dipelajari adalah pH, total asam tertitrasi (TAT), aktivitas air (aw), kadar air, protein, lemak, karbohidrat, abu, total mikroba (TPC), dan total bakteri asam laktat. Penelitian ini menggunakan rancangan percobaan rancangan acak kelompok dengan tiga perlakuan dan dua periode pembuatan sosis sebagai kelompok. Konsentrasi S. lactis yang ditambahkan tidak berpengaruh nyata terhadap pH, aktivitas air (aw), dan total asam tertitrasi, tetapi sangat berpengaruh nyata (p<0,01) terhadap kadar air, kadar protein, kadar lemak, kadar karbohidrat, kadar serat, dan kadar abu. Total bakteri asam laktat dan total bakteri mengalami penurunan dengan menigkatnya konsentraai S. lactis. Periode fermentasi semakin cepat dengan meningkatnya konsentrasi S. lactis karena aktivitas bakteri asam laktat mengubah karbohidrat menjadi asam laktat mendekomposisikan protein dan lemak.
Keyword: sosis fermentasi, Streptococcus lactis

Judul: Aspek Mikrobiologi Pembuatan Sosis Fermentasi Daging Sapi dengan Starter Kultur Lactobacillus brevis
Abstrak: Sosis ferrnentasi adalah produk olahan daging yang diferrnentasi dan dikeringkan tanpa perlakuan pernanasan. Kondisi yang terjadi selarna proses ferrnentasi sangat rnenentukan kualitas produk yang dihasilkan. Salah satu upaya pengendaliannya adalah dengan rnenggunakan starter kultur rnurni. Penelitian ini bertujan untuk rnengetahui pengaruh penggunaan Lactobacillus brevis sebagai starter kultur pernbuatan sosis ferrnentasi daging sapi terhadap perkernbangan beberapa jenis rnikroba yang terdapat dalarn sosis ferrnentasi. Penelitian ini dilakukan dalam dua tahap. Penelitian pendahuluan dilakukan untuk rnernperoleh perbandingan antara daging dan lernak yang optimal untuk pernbuatan produk, berdasarkan pengukuran terhadap laju penurunan pH dan penilaian organoleptik. Pada penelitian utarna dibuat sosis berdasarkan hasil penelitian pendahuluan, kernudian selarna ferrnentasi 30 hari dilakukan analisa rnikrobiologi yang rnencakup total rnikroba, total bakteri asarn laktat, total Enterobacteriaceae, total kapang kharnir dan uji bakteri patogen yaitu Staphylococcus aureus, SalmoneNa dan E. coli. Selain itu juga dilakukan pengukuran kadar air dan nilai pH.
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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