Judul: Kandungan nutrisi daging sapi yang diasamkan dengan teh fermentasi kombucha dan diasap
Abstrak: Meat is a kind of perishable food which has good nutritions. Meat need an advanced process to preserve it's quality, such as, to make pickled meat using fungus tea which combined with smoking. The objective of this research was to compare the influence of pickling using fbgus tea and smoking on pickled meat nutrition contents. This research used randomized block one-way design, with three levels of pickling (soaking) as the factor. The result showed there was no effect on water, protein and phenol contents of pickled meat after soaking and after soaking and smoking. Fat content of pickled meat after soaking and smoking, and carbohydrate content of pickled meat after soaking were not effected by pickling. Pickling influenced on ash content of pickled meat after soaking and after soaking and smoking, on fat content of pickled meat after soaking, and on carbohydrate content of pickled meat after soaking and smoking.
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Judul: Kualitas Fisik dan Kimia serta Mikrobiologi Sosis Fermentasi dari Daging Tetelan Sapi Selama Penyimpanan Suhu Dingin
Abstrak: Meat is packaged with protein containg all 23 essential amino acids which are important for body. The economic value of foursquer might be significantly enchanced by the processing, such as sausage fermentation. The purpose of this research was to study the physics, chemistry and microbiology characteristics of fermented sausage in cold stroge. The experimental design was used a factorial CRD (2x5) and analyzed used parametric analysis of variance test (ANOVA). The results of measurements of physical properties (pH, TAT, aw), chemical (moisture content and ash) and microbiology (fermented sausages with at of Lactobacillus plantarum 2B4 and Lactobacillus achidophilus 2C1 were not significantly different. Fermented sausages, is still good quality until H28 of with the at of L. acidophillus 2B4 . Amount of lactic acid bacteria qualify as a food source of probiotics that can be applied as starter cultures in the manufacture of probiotic fermented sausages.
Keyword: cold stroge, fermented sausage, foursquer

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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