Judul: Kualitas fisik, kimia dan palatabilitas karage daging kelinci dengan penambahan campuran daging giling dan susu skim
Abstrak: Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan daging giling dan susu skim terhadap kualitas fisik, kimia dan palatabilitas karage daging kelinci Penelitian ini dilaksanakan di Laboratorium Pakan dan Biokimia Balai Penelitian dan Pengembangan Ternak Ciawi, Agricultural Processing Pilot Plani Project (APA) dan Laboratorium Ruminansia Besar Ilmu Produksi Ternak, Fakultas Peternakan, Institut Pertanian Bogor, Bogor. Penelitian ini berlangsung pada bulan Maret sampai April 2003. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap pola searah. Perlakuan pada penelitian ini adalah penambahan campuran daging giling dan susu skim sebagai bahan tambahan untuk meningkatkan kualitas fisik, kimia dan palatabilitas karage daging kelinci Penelitian ini dilakukan secara bertahap. Tahap satu menggunakan komposisi campuran daging giling dan susu skim dengan perbandingan 25%:75%, 50%:50% dan 75%:25% dari total penambahan 10%. Tahap dua menggunakan campuran daging giling dan susu skim berdasarkan hasil terbaik pada tahap satu, dengan konsentrasi yang digunakan adalah 10%; 15% dan 20%. Hasil penelitian pada tahap satu menunjukkan bahwa penambahan campuran ging giling dan susu skim dengan perbandingan 75% 25% dari total penambahan 10%, merupakan perbandingan yang terbaik dalam mempengaruhi kualitas karage Kelinci. Perlakuan 75% 25% mempunyai nilai kekerasan dan elastisitas 0,14 kg/mm dan 0,83 kg/kg.
Keyword: Rabbit karage, ground meat, skim milk

Judul: Chemical and Sensory Properties of Fried Meatball Made from Rabbit Meat
Abstrak: Daging kelinci memiliki kandungan protein yang tinggi dan kolestrol yang rendah. Daging kelinci mempunyai serat yang halus dan bewarna sedikit pucat, sehingga daging kelinci digolongkan ke dalam daging bewarna putih seperti daging ayam. Penelitian ini bertujuan menguji sifat kimia dan organoleptik bakso goreng yang dibuat dari daging kelinci dengan penambahan tepung tapioka yang berbeda. Metode penelitian yang digunakan adalah rancangan acak lengkap (RAL) dengan dua perlakuan dan tiga kali ulangan. Faktor perlakuan yang diberikan dalam penelitian ini adalah 1.) A1 = daging kelinci 50% + 24% tepung tapioka dan 2.) A2 = daging kelinci 60% + 14% tepung tapioka. Hasil penelitian menunjukkan bahwa formula bakso goreng daging kelinci berpengaruh nyata (p<0,05) terhadap kadar abu dan kadar lemak, namun tidak berpengaruh nyata terhadap kadar air, protein, karbohidrat dan pH. Penggunaan daging kelinci 60% dengan tepung tapioka 14% menghasilkan kadar abu dan kadar lemak bakso goreng yang tinggi (p<0,05) daripada penggunaan daging kelinci 50% dengan tepung tapioka 24%. Berdasasrkan uji hedonik menunjukkan bahwa formula berpengaruh nyata (p<0,05) terhadap rasa dan tekstur, namun tidak berpengaruh nyata terhadap warna, aroma, dan penampilan keseluruhan. Pengujian mutu hedonik menunjukkan bahwa formula berpengaruh nyata (p<0,05) terhadap intensitas aroma bumbu dan intensitas keempukan. Penggunaan daging kelinci dengan taraf sebesar 60% menghasilkan mutu bakso yang lebih baik dibandingkan dengan penggunaan daging dengan taraf 50% berdasarkan kandungan gizi, rasa, dan tekstur pada bakso goreng daging kelinci., Rabbit meat is high in protein and low in cholesterol. Rabbit meat has fine fibers and is slightly pale in color, so rabbit meat is classified as white meat like chicken. This study aims to examine the chemical and organoleptic properties of fried meatballs made from rabbit meat with the addition of different tapioca flour. The research method used was a completely randomized design (CRD) with two treatments and three replications. The treatment factors given in this study were 1.) A1 = 50% rabbit meat + 24% tapioca flour and 2.) A2 = 60% rabbit meat + 14% tapioca flour. The results showed that the rabbit meat fried meatball formula had a significant (p<0.05) effect on ash content and fat content, but had no significant effect on water content, protein, carbohydrates and pH. The use of 60% rabbit meat with 14% tapioca flour resulted in higher ash content and fat content of fried meatballs (p<0.05) than the use of 50% rabbit meat with 24% tapioca flour. Based on the hedonic test, it showed that the formula had a significant effect (p<0.05) on taste and texture, but had no significant effect on color, aroma, and overall appearance. The hedonic quality test showed that the formula had a significant effect (p<0.05) on the intensity of the spice aroma and the intensity of tenderness. The use of rabbit meat with a level of 60% resulted in a better quality of meatballs compared to the use of meat with a level of 50% based on the nutritional content, taste, and texture of fried rabbit meatballs.
Keyword: chemical properties, meatball fried, organoleptic properties, rabbit meat, tapioca flour

Judul: Characteristic of Overshooting Top (OT) Based on  Himawari  8  Satellite  as  a  Convective  Cloud  Feature  that  Generates  Extreme Weather in the Java Island Region
Abstrak: Overshooting Top (OT) is a feature at the top of a convective cloud that is associated with extreme weather. Research on OT in tropical Indonesia is still very limited. The existence of geostationary satellites with wide area coverage and fast frequency observations is useful for observing the fast dynamics of the OT life cycle. Therefore, this study intends to analyze the relationship between OT and extreme weather, updraft and thermodynamic conditions of OT when extreme weather occurs, the best objective method for detecting OT in the day time and night time, and the spatiotemporal distribution of OT in the tropical region of Java Island during the 2018-2021 period. Based on visual analysis using visible channel and Himawari 8 sandwich products, 87% of extreme weather events in Java were accompanied by the appearance of OT. It indicates that the presence of the OT pattern is a convection cloud pattern or feature that is closely related to extreme weather events for the Java Island region. The existence of a time lag between the appearance of OT and extreme weather events on Java Island indicates that the OT of convection cloud can be used as a precursor or nowcasting for the appearance of extreme weather. Most of the convective cloud OT features during extreme weather events on Java Island have altitude that were only able to exceed the altitude of the equilibrium level and few were able to exceed the tropopause level of 9 km – 16 km. The difference in atmospheric conditions during extreme weather events on Java Island, which is in the tropics and subtropics, is a strong and unstable convective energy condition characterized by a larger CAPE, as well as unstable KI, LI, SI and TTI values. It is offset by kinematic factors in the form of a weak vertical wind shear (bulk wind shear 0-6 km) and a higher freezing point height. The difference between extreme weather events in the Java Island region and other tropical regions compared to subtropical regions is the strong updraft speed of convection clouds. The IRW Texture COMB algorithm based on the IRW-Texture Gradient modification and the COMB algorithm shows a significant increase in quality for detecting OT and non-OT pixels in Java. Rainy days with rainfall > 50 mm/day are very common in areas with an altitude of > 500 m. On the other hand, the level of convection activity which is indicated by the presence of OT and lightning is significantly reduced in this area. OT of convective clouds appear more frequently during the DJF season and less frequently during the JJA season. OT often appears during the day time and rarely at night time. Most OTs appear in the central part, away from the south and north coasts of Java Island during the day, while OTs that appear near the south and north coasts of Java Island can appear in the morning or afternoon.
Keyword: convective clouds, extreme weather, Overshooting Tops, Himawari 8 Satellite