Judul: Formulasi, Daya Terima, dan Kandungan Gizi Nugget Tempe Benguk (Mucuna pruriens).
Abstrak: Biji koro benguk merupakan jenis biji-bijian lokal yang mengandung protein dan zat besi yang tinggi serta berpotensi menjadi makanan lokal alternatif sumber protein nabati. Biji koro benguk dapat diolah menjadi tempe benguk dan dikembangkan menjadi produk nugget tempe benguk. Tujuan penelitian ini adalah mengembangkan produk nugget berbahan dasar tempe benguk. Formula terpilih adalah formula dengan tempe benguk sebanyak 33%. Formula tersebut mengandung air, abu, protein, lemak, karbohidrat,zat besi, zink, kalsium, kalium dan natrium berturut-turut sebesar 40.6%bb, 4.7%bk, 19.1%bk, 5.3%bk, 70.8%bk, 6.6 mg, 2.2 mg, 341.2 mg, 146.0 mg, 856.6 mg per 100 gram. Asam amino pembatas dalam produk adalah lisin dengan skor asam amino (SAA) sebesar 68.2%. Nugget tempe benguk berkontribusi sebesar 7.8% terhadap kecukupan energi dan 11% terhadap kecukupan protein harian serta berpotensi sebagai pangan olahan sumber protein, sumber zat besi, dan tinggi kalsium.
Keyword: kalsium, nugget, protein, tempe benguk, zat besi

Judul: Karakteristik Fisikokimia dan Sifat Fungsional Tepung Koro Benguk (Mucuna pruriens L) Berprotein Tinggi
Abstrak: Penelitian ini terdiri atas dua tahap, yaitu penelitian pendahuluan dan penelitian utama. Penelitian pendahuluan dilakukan untuk menentukan varietas dan perlakuan terpilih yang menghasilkan tepung dengan kandungan sianida dalam batas aman, protein tertinggi dan daya cerna pati tertinggi. Varietas yang digunakan adalah varietas koro benguk putih dan belang. Adapun perlakuan yang ditentukan antara lain mentah utuh, kupas kulit, kupas kulit dan dilanjutkan perebusan 30 menit, kupas kulit dan dilanjutkan pengukusan 30 menit, kupas kulit dan dilanjutkan perendaman dalam air (6, 12, dan 24 jam), dan germinasi. Penelitian utama dilakukan untuk menentukan proses terbaik guna meningkatkan kadar protein pada tepung koro benguk, sekaligus mengetahui karakteristik fisikokimia dan fungsional tepung berprotein tinggi yang dihasilkan. Penelitian pendahuluan menunjukkan bahwa varietas dan perlakuan berpengaruh nyata pada komponen gizi dan senyawa sianida tepung koro benguk. Tepung koro benguk varietas putih dengan perlakuan perendaman 24 jam dipilih sebagai bahan baku untuk penelitian utama karena tepung tersebut memenuhi standar keamanan kandungan sianida (10mg/kg), memiliki kandungan protein tertinggi, dan daya cerna pati tertinggi, dst
Keyword: Bogor Agricultural University, Institut Pertanian Bogor, IPB, Mucuna pruriens L, Protein, Enzyme, Flour, Physicochemical properties

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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