Judul: Mempelajari Perubahan Aktivitas Antioksidan dan Lemak Selama Fermentasi Daging Biji Picung (Pangium edule Reinw.)
Abstrak: Antinksidan merupakan senyawa yang dapat mencegah hoksidasi. khususnya oksidasi lemak. Menurut penelitian Meiriyanto (1988) daging biji picung segar dan yang terfermentasi mempunyai aktivitas antioksidan yang berbeda, dimana aktivitas antioksidan daging biji picung terfermentasi lebih tinggi dibandingkan aktivitas antioksidan daging biji picung segar. Tujuan penelitian ini untuk mempelajari prrubahan aktivitas antioksidan dan teknik selama fermentasi daging biji picung.
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Judul: Analisa aktivitas aktioksidan alami daging biji picung sebelum dan sesudah fermentasi
Abstrak: Daging biji picung umumnya digunakan sebagai bahan pengawet ikan segar di daerah Labuan (Jawa Barat), yaitu dengan cara memasukkan hancuran daging biji picung segar ke dalam perut ikan yang telah dikeluarkan isinya serta membalurkannya pada kulit ikan. Dengan perlakuan ini masa simpan ikan dapat mencapai satu sampai dua minggu pada suhu kamar. Disamping itu, biji picung yang terfermentasi umum- nya digunakan sebagai bumbu (berfungsi seperti kecap) dalam pengolahan makanan, khususnya bumbu rawon. Berdasarkan kenyataan tersebut diatas, kemungkinan da- ging biji picung bukan hanya memberikan daya awet tapi juga dapat mencegah terjadinya oksidasi bahan. Penelitian ini bertujuan untuk menguji aktivitas antioksidan alami yang mungkin terkandung dalam daging biji picung segar maupun terfermentasi. Hasil penelitian pendahuluan menunjukkan bahwa perla- kuan pembaluran pada ikan mujair (Tilapia mossambica) dengan ekstrak 10 % daging biji picung segar dapat menurunkan bilangan ТВА, setelah penyimpanan 2 hari, demikian juga picung dengan penambahan BHT sebanyak 0.01 dan 0.02%, menunjukkan penurunan ketengikan yang sama. Dengan adanya konfirmasi ini, penelitian dilanjutkan untuk menguji aktivitas antioksidan alami daging biji picung baik segar maupun sesudah fermentasi. Pengukuran aktivitas tersebut menggunakan alat spektro- fotometer dan Oksigen meter. Pengukuran aktivitas pada spektrofotometri berdasarkan penurunan intensitas warna yang dihasilkan oleh β-karoten, disebabkan oleh reaksi oksidasi-reduksi antara asam linoleat dengan β-karoten. Penambahan ekstrak larutan daging biji picung sebelum dan sesudah fermentasi dengan menggunakan metanol, dapat mengurangi penurunan intensitas warna dari β-karoten…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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