Judul: Sifat Fisik dan Total Mikroba Bakso
Daging Kerbau Dengan Bahan Pengenyal dan Lama Penyimpanan Berbeda.
Abstrak: Daging merupakan salah satu bahan pangan hewani yang bergizi tinggi. Salah satu produk olahan daging yang sudah lama dikenal dan sangat digemari masyarakat Indonesia adalah bakso. Pada proses pembuatan bakso ditambahkan bahan-bahan yang menentukan kualitas bakso yang dihasilkan. Salah satu bahan yang ditambahkan dalam proses pembuatan bakso adalah STPP (Sodium Tripolifosfat). Penggunaan STPP memiliki pembatas (self limiting) karena pada konsentrasi tertentu menimbulkan rasa pahit dan merupakan bahan kimia an-organik. Karagenan sebagai bahan alami mempunyai beberapa sifat yang sama dengan STPP yaitu meningkatkan daya mengikat air dan meningkatkan kekenyalan. Oleh karenanya, karagenan diharapkan dapat menggantikan STPP dalam pembuatan bakso. Penelitian ini bertujuan untuk mengetahui dan mempelajari sifat fisik dan total mikroba bakso daging kerbau dengan penambahan STPP dan karagenan.
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Judul: Evaluasi Pencucian Daging dan Penambahan Karagenan terhadap Sifat Fisik dan Organoleptik Bakso Daging Ayam
Abstrak: Pengolahan daging bertujuan untuk peningkatan citarasa, penganekaragaman pangan dan pengawetan. Peningkatan produksi dan konsumsi produk-produk daging olahan (idak terlepas dari perkembangan tuntutan kebutuhan masyarakat terhadap ketersediaan makanan cepat saji (fast-food). Bakso merupakan salah satu produk daging olahan yang disenangi oleh semua lapisan masyarakat dan sering dikonsumsi sebagai makanan jajanan. Secara umum, pencucian daging dimaksudkan untuk membersihkan darah, lemak, lendir, serpihan tulang, bulu, kontaminasi mikroba dan kotoran lain yang menempel pada daging. Pencucian daging juga dapat meningkatkan kekuatan gel, kekenyalan, kekunyahan serta memperbaiki penampakan dan bau produk daging olahan yang dihasilkan. Karagenan adalah getah rumput laut yang diekstrak dari spesies telientu kelas Rhodophyceae (alga merah). Sebagai bahan tambahan pangan alami, karagenan sudah dimanfaatkan dalam beberapa produk pangan karena dapat berfungsi sebagai stabilisator, pengental, pengikat, pembentuk gel, pengemulsi dan lain-lain.
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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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