Judul: Formulasi Dan Pendugaan Umur Simpan Biskuit Berbasis Sagu, Konsentrasi Protein Ikan Nila Serta Spirulina Sp
Abstrak: Ikan dan mikroalga khususnya Spirulina dapat dimanfaatkan untuk meningkatkan konsumsi protein di masyarakat. Salah satu upaya yang dilakukan untuk meningkatkan konsumsi gizi protein adalah melakukan diversifikasi dan formulasi produk. Biskuit merupakan salah satu makanan ringan atau snack yang disukai masyarakat. Formulasi bahan kaya protein dapat meningkatkan gizi produk dan asupan gizi protein konsumen. Penelitian ini bertujuan untuk menentukan formula terpilih biskuit sagu dengan penambahan KPI dan Spirulina serta membandingkan komposisi kimia, aktivitas antioksidan, kerenyahan, aktivitas air dan pendugaan umur simpannya. Biskuit terpilih berdasarkan karakteristik sensori adalah P9 (KPI 20 g dan Spirulina 9 g). Karakteristik kimia-fisik biskuit P9 diantaranya kadar air 1,13%, kadar abu 2,66%, kadar lemak 15,21%, kadar protein 15,87% dan kadar karbohidrat 65,14%, IC50>1000ppm, kerenyahan 241,3 gf, aktivitas air 0,40. Biskuit yang disimpan menggunakan kemasan retort pouch pada suhu 25 mempunyai umur simpan 162 hari. Total energi yang disumbangkan pada 36 g takaran saji 165,92 kkal.
Keyword: biscuit, KPI, sagu, Spirulina, umur simpan

Judul: Pendugaan Umur Simpan Biskuit Berbasis Konsentrat Protein Ikan dan Spirulina platensis Berdasarkan Metode Akselerasi dengan Pendekatan Kadar Air Kritis
Abstrak: Informasi masa kadaluarsa produk pangan wajib dicantumkan karena berkaitan dengan keamanan pangan bagi konsumen. Masa kadaluarsa pangan dapat ditentukan ketika umur simpan telah diketahui. Pendugaan umur simpan biskuit berbasis konsentrat protein ikan dan Spirulina platensis telah dipelajari dalam penelitian ini menggunakan metode akselerasi dengan pendekatan kadar air kritis. Pendugaan umur simpan meliputi empat tahapan yaitu penentuan kadar air (awal dan kritis), penentuan model kurva sorpsi isotermis, pengukuran permeabilitas kemasan, dan penghitungan umur simpan. Kadar air awal biskuit 0,0113 g H2O/g padatan. Kadar air kritis 0,0836 g H2O/g padatan. Model terpilih yaitu model Oswin dengan persamaan ln Me = -1,785 + 0,283 ln (aw/(1-aw)). Pendugaan umur simpan biskuit menggunakan kemasan Retort Pouch, Polyprophylene (PP), dan High Density Polyethylene (HDPE) dengan nilai permeabilitas kemasan berturut-turut, yaitu 0,0133 g H2O/ g padatan; 0,1111 g H2O/ g padatan; dan 0,0602 g H2O/g padatan. Pendugaan terbaik umur simpan biskuit menggunakan kemasan Retort Pouch berkisar antara 18,87 – 23,68 bulan.
Keyword: Biskuit, konsentrat protein ikan, metode akselerasi, Spirulina platensis, umur simpan

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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