Judul: Pemanfaatan surimi lele dumbo ( Clarias gariepinus) dalam pembuatan burger ikan
Abstrak: Burger merupakan salah satu yang selama ini dikenal sebagai junk food atau makanan sampah. Dimana produk ini dikatakan makanan sampah karena memiliki kadar lemak yang tinggi. Produk burger ini sangat digemari oleh masyarakat perkotaan yang memiliki aktivitas yang padat sehingga waktu makan sering terhalang. Restoran fast food menjadi tempat favorit bagi masyarakat perkotaan.
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Judul: Karakteristik fisik burger daging lele dumbo (Clarias gariepnus) dengan penambahan bahan pengikat
Abstrak: Penelitian ini bertujuan untuk mempelajari proses pembuatan burger daging lele dumbo, menentukan jenis dan konsentrasi bahan pengikat terbaik yang menghasilkan burger daging lele dumbo yang paling disukai panelis dan mengetahui karakteristik fisik, kimia, serta mikrobiologi untuk mengetahui daya awet burger daging lele dumbo pada penyimpanan suhu chilling. Penelitian dilakukan dalam dua tahap, yaitu penelitian pendahuluan bertujuan untuk menentukan jenis bahan pengikat yang menghasilkan burger lele yang paling disukai berdasarkan uji sensori. Perlakuan yang diberikan adalah penambahan tepung tapioka, tepung terigu, tepung beras dan maizena. Jenis bahan pengikat yang menghasilkan burger lele terbaik digunakan sebagai perlakuan pada penelitian utama. Penelitian utama bertujuan untuk menentukan konsentrasi bahan pengikat tapioka yang menghasilkan burger lele terbaik, dengan konsentrasi 7,5 %, 10%, 12,5 % dan 15%. Semua produk burger lele diuji sensori (uji hedonik) dan uji fisik yang meliputi warna, kekerasan/tekstur secara objektif dan penyusutan pemasakan. Burger lele yang terbaik disimpan selama 12 hari. Selama penyimpanan diuji TPC, kadar air, dan uji sensori serta analisis proksimat (kadar air, kadar abu, kadar protein, dan kadar lemak). Hasil uji sensori burger lele menunjukkan penilaian panelis terhadap burger dengan penambahan tepung tapioka dari netral sampai agak suka. Nilai rata-rata penampakan antara 5,686,22; warna 6,02 6,13; tekstur 5,786,12; aroma 6,07-6,15; dan rasa 5,986,47. Berdasarkan hasil tersebut nilai rata-rata tertinggi terdapat pada burger dengan penambahan tapioka 10%. Nilai pengukuran tekstur burger lele secara objektif berkisar antara 54,58 63,31 kg/detik, sedangkan untuk pengukuran warna nilai L berkisar 57,6658,74, nilai a berkisar -7,02 (-6,39) dan nilai b berkisar 48,84 - 51,11. Hasil penelitian menunjukkan bahwa peningkatan konsentrasi bahan pengikat tapioka menyebabkan naiknya kekerasan burger lele. Penambahan tapioka juga akan memberikan warna cerah pada burger lele...dst
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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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