Judul: Sifat Kimia dan Organoleptik Pasta Daging Kambing dengan Perlakuan Leaching dan Metode Kominusi
Abstrak: Goat is small ruminant raised for meat production. However, the meat is less favorable due to its off-odour which comes from water soluable protein and contain fatty acids. Leaching ground goat meat before further processing may reduce the offodour, but it can result in severaly reduced nutrition content of the meat. Comminution technique to a larger particle size is expectedly prevent high nutrition less. This study was aimed to examined to influence of comminution techniques and leaching frequency on nutrition composition and organoleptic properties of goat meat paste. The experiment used randomized block factorial design, with two levels of comminution technique and two levels leaching frequency as the factor. The result showed that there were no interaction effects between comminution and leaching on nutrition composition of goat meat paste. An interaction effect between comminution and leaching was significant (P<0.05) on the color of the goat meat paste. The paste from the ground meat and theree times leaching possessed brighter color than that from the other treatment combination. Comminution to a larger particle size resulted in significantly more oily appearance if compared to grinding comminution.
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Judul: Sifat Fisik dan Palatabilitas Pasta Daging Kambing dengan Metode Kominusi dan Frekuensi Leaching yang Berbeda
Abstrak: Goat (Capra sp.) as one of small ruminant animal has been domesticated in some countries, including Indonesia. Mutton is less acceptable by consumer due to its goaty smell, even though -as a protein source- contain essential amino acids which are needed by human body. By that means, mutton process in limited ways and resulting limited products. Leaching technique and comminuting method (a method which is reducing meat particle size), are some of technique to reduce or eliminate goaty smell in mutton. The aim of the research was to study physical characteristic and palatability of mutton pasta processed by comminuting method and different leaching frequency. The research used Complete Randomized Design Factorial Pattern with three repetitions. The first factor (A) was comminuting method consist of ground meat and small cutting meat (1.5x1.5x1.5 cm3 in size). The second factor (B) was leaching frequency which had three levels frequency: 0, 3 and 6 times. Data was analyzed by Analysis of Variants continued to Least Significant Mean if the results gave different effect. Observed parameters were color, aroma, texture, taste and spread ability, was evaluated by hedonic test using 50 panelists inexperienced. Data analyzed by Kruskal-Wallis Test and if it gave different effect continued to Rank Mean Compared Test. The research’s results showed that interaction between comminuting method and leaching frequency gave significant different effect to emulsion stability of mutton pasta.
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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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