Judul: Pengaruh Penambahan Larutan Khitosan terhadap Mutu Produk Gel Surimi Ikan Nila (Oreochromis sp.)
Abstrak: Penelitian ini bertujuan untuk mengetahui pengaruh penambahan larutan ldlitosan pada proses pengolahan surimi terhadap mutu organoleptik dan mutu gel produk surimi. Dengan demikian penambahan larutan khitosan pada proses pengolahan surimi diharapkan dapat meningkatkan mutu produk gel surimi ikan nila sehingga pemanfaatan surimi sebagai produk antara dapat dimaksimalkan. Penelitian ini terdiri dari tiga tahap pengeljaan, yaitu pembuatan ldlitosan, penelitian pendahuluan, dan penelitian utama. Pembuatan khitosan menghasilkan khitosan dengan karakteristik mutu sesuai standar mutu khitosan pangan untuk digunakan sebagai salah satu bahan penelitian.
Keyword: 

Judul: The Effect of Chitosan Solution Addition on Quality Characteristics of Ozonated Shark (Prionace glauca) Surimi Gel Product
Abstrak: Surimi merupakan produk setengah jadi berupa konsentrat protein miofibril yang diperoleh dari lumatan daging ikan dari beberapa tahapan proses dalam kondisi beku dengan penambahan cryoprotectant. Daging ikan yang berwarna putih memiliki kekuatan gel yang kuat sehingga cocok sebagai bahan baku pembuatan surimi, seperti daging ikan hiu. Daging ikan hiu memiliki protein yang cukup tinggi berkisar 16,3-21,7%, namun kandungan urea yang tinggi membuat pemanfaatannya belum maksimal sehingga perlu dilakukan ozonisasi. Penelitian ini bertujuan menentukan konsentrasi terbaik dari perbedaan penambahan larutan kitosan terhadap karakteristik fisika dan kimia gel surimi fillet hiu yang telah diozonisasi. Perlakuan yang digunakan dalam penelitian ini yaitu kitosan dengan konsentrasi 0,5%; 1%, dan 1,5%. Hasil penelitian didapat bahwa kadar air dan kadar protein telah sesuai dengan SNI 2694:2013 serta kadar abu yang semakin meningkat dan kadar lemak yang menurun seiring penambahan konsentrasi kitosan. Nilai pH berkisar 6,30-6,64 yang menunjukkan tingginya kekuatan gel surimi. Nilai water holding capacity dan kekuatan gel tertinggi terdapat pada surimi dengan kitosan 1% dan nilai derajat putih tertinggi pada kitosan 1,5%. Hasil uji lipat dan uji gigit menunjukkan nilai hasil yang meningkat seiring bertambahnya konsentrasi larutan kitosan., Surimi is a semi-finished product in the form of myofibril protein concentrate obtained from pulverized fish meat from several stages of processing in frozen conditions with the addition of cryoprotectant. The white flesh of the fish has strong gel strength suitable as raw material for surimi, such as shark. Shark meat has a fairly high protein, ranging from 16.3-21.7%, but the high urea content makes its utilization not optimal, so ozonation is necessary. This study aims to determine the best concentration of chitosan solution addition on the physical and chemical characteristics of ozonated shark surimi gel. The treatment used in this study was chitosan solution with a concentration of 0.5%; 1% and 1.5%. The results showed that the water content and protein content were in accordance with SNI 2694:2013 and the ash content increased and the fat content decreased with the addition of chitosan concentration. The pH value ranges from 6.30-6.64 which indicates the high gel strength of surimi. The highest water holding capacity and gel strength values were found in surimi with 1% chitosan and the highest degree of whiteness was found in 1.5% chitosan. The results of the folding test and biting test showed that the yield value increased with increasing concentration of chitosan solution.
Keyword: chitosan, gel, ozonated shark meat, surimi

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.
Keyword: