Judul: Perubahan mutu protein daging ayam broiler akibat proses pengolahan
Abstrak: This research was conducted to compare the effect of many processing technology in protein quality of chicken meat broiler and also the other products (meat ball, sausage, abon, dendeng and roast meat). The meat from the chicken breast was purchased and then divided evenly into three parts. One pal? represented "fresh meat" and the other parts were processed to make meat ball, sausage, dendeng, abon and roast meat. Chemical analysis was conducted to assess crude protein content of the fresh meat, meat ball, sausage, dendeng, abon and roast meat. In vitro analysis was also conducted to measure the protein digestibility of these groups of samples. The SDS-PAGE (Sodium of Deodecyl Sulphate-Polyacrylamide of Gel Electrophoresis) was used to measure weight of molecule protein samples. The data were observed descriptively. The results indicated that the protein content (on wet basis) of fresh meat, meat ball, sausage, abon, dendeng and roast meat were 22,11%; 14,88%; 15,39%; 37,05%; 26,62% and 36,14% respectively. The protein content (on dry matter basis) of fresh meat, meat ball, sausage, abon, dendeng and roast meat were 91,03%; 54,18%; 43,85%; 38,49%; 39,53% and 78,30%. The protein digestibility of fresh meat, meat ball, sausage, abon, dendeng and roast meat were 90,71%; 82,33%; 86,51%; 73,84%; 71,35% dan 77,88% respectively. The total number of protein ribbon of fresh meat, meat ball, sausage, abon, dendeng and roast meat were 23, 11, 9, 6, 14 and 6 protein ribbon. The data showed that the crude protein of abon relatively higher than derivated meat products. The protein digestibility values was sausage relatively higher than derivated meat products and the digested protein was roast meat relatively higher than derivated meat products. The highest number of protein ribbon which were detected by derivated meat chicken broiler in dendeng. Keywords: chicken meat broiler, processing procedure, protein content, protein digestibility, protein ribbon
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Judul: Kualitas Fisik dan Organoleptik Daging Ayam Broiler yang Ransumnya Diberi Penambahan Minyak Ikan yang Mengandung Omega-3
Abstrak: Meat quality of broiler chicken is generally determined with chemical, physical and organoleptic quality. Omega-3 fatty acids obtained from fish oil waste as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) is a poly unsaturated fatty acid source that has many benefit for human. The objective of this reseach was to determine the effect of fish oil addition containing omega-3 in poultry feed on the physical and organoleptic quality of broiler chicken meat. The different levels of fish oil (0; 2,5; 5 and 7,5%) were added in poultry feed was given to the chicken until 2, 3 and 4 weeks. The experiment was set up in a completely randomized design with 4x3 factorial pattern. The observed parameters were pH, water holding capacity (WHC), tenderness and organoleptic test. The physical data were analyzed descriptively and organoleptic was analyzed by ANOVA and Duncan’s Multiple Range Test. The result showed that the treated breast meat has lower for WHC and more tender than control, but higher pH. The thight meat treated showed that a higher pH and water holding capacity but less tender than control. Organolepticly, the addition of fish oil containing omega-3 fatty acids did not have significantly affect the aroma, colour and texture of meat while taste was affected (P<0,05). Long of feeding omega-3 (2 , 3 and 4 weeks) have significantly affect the meat texture.
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Judul: Hamiltonian formulation for linear waves motion in two layers fluid
Abstrak: The surface wave could be considered as a wave that separates two fluids, namely water and air. Based on this assumption, it is introduced the interfacial wave, a wave between two layers of fluid with different density. The formulation of interfacial waves motion begins with deriving the base equation of irrotational ideal fluid. Furthermore, according to irrotational fluid assumption, the base equation can be stated in velocity potential. In this derivation, the fluids domain is assumed to be restricted by rigid lid boundary conditions, both at the upper and lower limit. Therefore, the interfacial waves motion can be explained in a hamiltonian formulation. In the hamiltonian formulation, total energy is defined as the sum of kinetic and potential energy. The hamiltonian system is obtained from reduction of kinetic energy by using the Dirichlet Neumann Operator. The resulted kinetic energy equation is nonlinear. Therefore, this form is linearized by first part of the Taylor expansion. This linearization gives a dispersion relation of linear wave. Based on this dispersion relation, the phase speed of the linear wave depends on the density ratio of the two layers fluid.
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