Judul: Hibiscus sabdariffa Linn
Abstrak: Es krim adalah makanan beku semi padat hasil olahan susu yang dibuat dengan melewati berbagai proses, yaitu pasteurisasi, homogenisasi, pematangan es krim, pengadukan untuk membentuk rongga udara pada adonan es krim, serta pembekuan dalam lemari es. Bunga rosella memiliki kandungan antioksidan yang tinggi. Kandungan antosianin pada bunga rosella mencapai 96 mg dan vitamin C mencapai 280 mg setiap 100 g. Antosianin pada bunga rosella mampu memberikan efek perlindungan terhadap penyakit kardiovaskuler, termasuk penyakit hipertensi. Penelitian ini bertujuan untuk menganalisis sifat fisikokimia, organoleptik dan aktivitas antioksidan es krim yang diberi penambahan bubuk bunga rosella. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan persentase penambahan bubuk bunga rosella berbeda beda yaitu 0%, 5%, 10% dan 15%. Hasil penelitian menunjukkan bahwa penambahan bubuk bunga rosella pada es krim berpengaruh nyata (P<0.05) terhadap nilai pH, kadar air, aktivitas antioksidan, kapasitas antioksidan, daya leleh dan karakteristik organoleptik. Penambahan bunga rosella tidak berpengaruh nyata (P>0.05) pada nilai aw dan overrun. Persentase terbaik ditemukan pada penambahan rosella perlakuan 5%., Ice cream is a semi-solid frozen food processed by milk which is made by going through various processes, namely pasteurization, homogenization, ripening of ice cream, stirring to form air cavities in the ice cream dough, and freezing in the refrigerator. Rosella flowers have high nutritional content and antioxidant compounds. The anthocyanin content in rosella flowers reaches 96 mg and vitamin C reaches 280 mg for every 100 g. Anthocyanins in rosella flowers are able to provide a protective effect against cardiovascular disease, including hypertension. This study aims to analyze the physicochemical, organoleptic and antioxidant activity of ice cream which was added with rosella flower. This study used a completely randomized design (CRD) with different percentages, namely 0%, 5%, 10% and 15%. The results showed that the addition of rosella flowers to ice cream had a significant effect (P<0.05) on the pH value, water content, antioxidant activity, antioxidant capacity, melting power and organoleptic characteristics. The addition of rosella flowers had no significant effect (P>0.05) on the aw and overrun values. The best percentage was found in the addition of 5% rosella treatment.
Keyword: antioxidant, ice cream, rosella flower, milk

Judul: Characterization of the Physical, Chemical, and  Organoleptic of Lactose-Free Ice Cream with Butterfly Pea Flower (Clitoria  ternatea) Addition.
Abstrak: Es krim bebas laktosa dapat dijadikan pangan alternatif yang aman bagi penderita intoleransi laktosa. Penambahan ekstrak bunga telang dalam pembuatan es krim dapat dimanfaatkan sebagai pewarna alami lokal dan sebagai antioksidan alami. Penelitian ini bertujuan menganalisis sifat fisik, kimia, dan organoleptik es krim bebas laktosa dengan bunga telang (Clitoria ternatea) pada konsentrasi 0% (kontrol), 5%, dan 10%. Analisis meliputi sifat fisik, sifat kimia, dan sifat organoleptik. Penelitian ini akan menggunakan rancangan acak lengkap (RAL) dengan tiga ulangan. Hasil penelitian menunjukkan bahwa penambahan ekstrak bunga telang pada es krim bebas laktosa berpengaruh nyata (p<0,05) terhadap overrun, nilai pH, dan tingkat kemanisan, serta hasil uji hedonik terhadap warna dan mutu hedonik terhadap warna, aroma, rasa manis, dan rasa susu berpengaruh nyata (P<0,05) terhadap parameter es krim yang dihasilkan., Lactose-free ice cream can be used as a safe alternative foods for people with lactose intolerance. The addition of butterfly pea flower extract in making ice cream can be used as a natural local dye and as a natural antioxidants. This study aims to analyze the physical, chemical, and organoleptic of lactose-free ice cream with butterfly pea flower (Clitoria ternatea) at 0% (control), 5%, and 10%. The analysis includes physics characteristics, chemical characteristics, and organoleptic characteristics. This study used completely randomzed design (CRD) with three repetitions. The results showed that the addition of butterfly pea flower extract to lactose-free ice cream had significant effect (p<0,05) on overrun, pH value, and sweetness rate, as well as hedonic test results on colour and hedonic quality on colour, aroma, sweet taste, and milk taste, had significant effect (p<0,05) on the resulting ice cream parameter.
Keyword: butterfly pea flower, ice cream, lactose, milk

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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