Judul: Formulasi Produk Susu Fermentasi Kering dengan Penambahan Bakteri Probiotik Lactobacillus casei dan Bifidobacterium longum
Abstrak: Kesadaran masyarakat terhadap pentingnya kesehatan telah meningkat sehingga masyarakat mulai memilih bahan makanan yang benar-benar bermanfaat bagi kesehatan dirinya. Hal tersebut mendorong berkembangnya riset mengenai makanan dan minuman yang mempunyai efek menyehatkan termasuk pangan fungsional yang berasal dari ternak. Makanan yang mengandung probiotik selain mempunyai fungsi gizi yang baik, terbukti pula dapat memberi manfaat kesehatan dan terapeutik serta bisa dijadikan antibiotik untuk menekan pertumbuhan bakteri patogen. Pembuatan produk susu fermentasi kering dengan penambahan probiotik merupakan teknologi yang masih baru di Indonesia. Oleh karena itu diperlukan riset untuk mengembangkan pangan fungsional berbahan dasar susu sapi sebagai produk kesehatan masa kini. Penelitian ini bertujuan untuk memformulasikan produk susu fermentasi kering berbahan baku susu sapi dengan penambahan probiotik (Lactobacillus casei dan Bifidobacterium longum). Adapun tujuan khusus dari penelitian ini adalah 1) Mendapatkan kurva pertumbuhan bakteri asam laktat sebagai dasar penentuan waktu pencampuran kultur dengan susu sapi sebelum proses fermentasi; 2) Menganalisis sifat fisiko kimia (kekerasan, kelembutan, pH, total asam tertitrasi, kadar lemak, kadar protein, kadar karbohidrat, kadar kalsium, kadar fosfor, kadar abu, dan kadar air) pada produk susu fermentasi kering dengan penambahan probiotik, 3) Mengetahui jumlah bakteri asam laktat (BAL) yang terdapat pada produk susu fermentasi kering dengan penambahan probiotik, 4) Menganalisis daya terima produk fermentasi susu kering dengan penambahan probiotik.
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Judul: Physicochemical and Microbiological Characteristics of Dried  Fermented Milk with Lactiplantibacillus plantarum subsp. plantarum IIA-1A5
Abstrak: Produk fermentasi susu dengan kultur bakteri probiotik memiliki manfaat bagi kesehatan. Namun, susu fermentasi cair rentan terhadap kerusakan, sehingga diperlukan metode perlindungan seperti enkapsulasi menggunakan spray dryer untuk menjaga viabilitas probiotik. Penelitian ini bertujuan menganalisis sift fisikokimia dan mikrobiologi susu fermentasi bubuk dengan L. plantarum subsp. plantarum IIA-1A5 menggunakan berbagai konsentrasi maltodekstrin dan susu skim sebagai bahan enkapsulasi. Peubah yang dianalisis meliputi rendemen, pH, aktivitas air (aw), total padatan terlarut, kadar air, total asam tertitrasi, dan jumlah bakteri asam laktat. Analisis data dilakukan menggunakan uji T dengan dua perlakuan dan tiga ulangan. Penambahan maltodekstrin dan susu skim mampu meningkatkan rendemen produk, menurunkan kadar air dan total asam tertitrasi, serta mempertahankan jumlah bakteri asam laktat selama proses spray drying. Penambahan maltodekstrin dan susu skim (20%:20%) dapat memperbaiki mutu susu fermentasi bubuk., Fermented milk products containing probiotic bacterial cultures offer significant health benefits. However, liquid fermented milk is susceptible to spoilage, necessitating protective methods such as encapsulation via spray drying to preserve probiotic viability. This study aims to analyze the physicochemical and microbiological properties of powdered fermented milk with L. plantarum subsp. plantarum IIA-1A5, utilizing various concentrations of maltodextrin and skim milk as encapsulating agents. The parameters analyzed include yield, pH, water activity (aw), total dissolved solids, moisture content, total titratable acidity, and lactic acid bacteria count. Data analysis was conducted using a T-test with two treatments and three replications. The addition of maltodextrin and skim milk increased product yield, reduced moisture content and total titratable acidity, and maintained the lactic acid bacteria count during the spray drying process. Incorporating maltodextrin and skim milk (20%:20%) can enhance the quality of powdered fermented milk.
Keyword: dried fermented milk, encapsulated, maltodextrin, milk skim

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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