Judul: Study of Consumption of Processed Banana and its Contributions of Fulfil Daily Carbohydrate Intake in Indonesia
Abstrak: Diversifikasi pangan merupakan program pemerintah Indonesia yang bertujuan meningkatkan konsumsi pangan lokal sumber karbohidrat. Pisang memiliki kandungan karbohidrat yang cukup tinggi dan berpotensi dikembangkan sebagai pangan alternatif pengganti nasi. Informasi terkait budaya serta preferensi konsumsi pisang penduduk Indonesia diperlukan sebagai upaya mendorong peningkatan konsumsi pisang. Tujuan dari penelitian ini adalah memperoleh informasi terkait budaya dan preferensi konsumsi pisang penduduk Indonesia, faktor-faktor yang memengaruhinya serta menentukan jumlah kontribusi karbohidrat dari konsumsi pisang. Desain penelitian ini adalah cross sectional study. Penelitian dilakukan dengan cara mengumpulkan data contoh penduduk Indonesia di setiap provinsi secara online menggunakan kuesioner melalui google form dan dilanjutkan dengan in-depth interview. Hasil penelitian menunjukkan bahwa budaya konsumsi pisang sebagai makanan pokok masih terdapat di beberapa Provinsi di Indonesia. Komoditas pisang banyak dikonsumsi oleh penduduk Provinsi Papua Barat, Bali, dan Maluku Utara. Rata-rata konsumsi pisang untuk provinsi tersebut berturut-turut adalah sebesar 31,53 kg/kapita/tahun; dan 24,27 kg/kapita/tahun; dan 23,78 kg/kapita/tahun. Rata-rata konsumsi pisang penduduk Indonesia sebagai makanan pokok sebesar 0,81 kg/kapita/tahun. Sedangkan rata-rata konsumsi pisang penduduk Indonesia sebagai makanan selingan sebesar 12,70 kg/kapita/tahun. Konsumsi pisang sebagai makanan pokok memberikan kontribusi sebesar 1,85% dari AKK yang ditargetkan. Cara konsumsi pisang sebagai makanan pokok dan ketertarikan narasumber untuk mengonsumsi pisang sebagai makanan pokok tidak dipengaruhi oleh total pendapatan keluarga dan tingkat pendidikan responden. Ketertarikan narasumber untuk mengonsumsi pisang sebagai makanan pokok dipengaruhi oleh keberadaan budaya konsumsi pisang sebagai makanan pokok di daerahnya. Keberadaan budaya konsumsi pisang sebagai makanan pokok dipengaruhi oleh lokasi kependudukan., Food diversification is an Indonesian government program that aims to increase the consumption of local food sources of carbohydrates. Bananas have a fairly high carbohydrate content and have the potential to be developed as an alternative food to replace rice. Information related to culture and banana consumption preferences of the Indonesian population is needed as an effort to encourage an increase in banana consumption. The purpose of this study was to obtain information related to culture and banana consumption preferences of the Indonesian population, the factors that influence it and determine the amount of carbohydrate intake contribution from banana consumption. The design of this research is a cross sectional study. The research was conducted by collecting data from samples of the Indonesian population in each province online using a questionnaire via google form and followed by in-depth interviews. The results showed that the culture of consuming bananas as a staple food still exists in several provinces in Indonesia. Bananas are widely consumed by residents of the Provinces of West Papua, Bali, and North Maluku. The average banana consumption for these provinces is 31.53 kg/capita/year, respectively; and 24.27 kg/capita/year; and 23.78 kg/capita/year. Consumption of bananas for the Indonesian population as a staple food is 0.81 kg/capita/year. Meanwhile, consumption of bananas by the Indonesian population as a snack is 12.70 kg/capita/year. Consumption of bananas as a staple food contributed 1.85% of the targeted AKK. The way in which bananas are consumed as a staple food and the respondent's interest in consuming bananas as a staple food are not influenced by the total family income and education level of the respondents. However, the respondents' interest
Keyword: AKK, Consumption culture, Banana, Food diversification

Judul: Consumption Patterns of Processed Cassava, Influencing Factors, and Its Relation to Body Mass Index in Indonesia
Abstrak: Diversifikasi pangan sumber karbohidrat di Indonesia masih rendah. Oleh karena itu, pemerintah mengeluarkan roadmap program diversifikasi pangan sumber karbohidrat yang terdiri dari enam komoditas yang salah satunya adalah singkong. Penelitian ini bertujuan memetakan dan mendeskripsikan pola konsumsi olahan singkong, menganalisis besaran konsumsi dan kontribusinya terhadap asupan karbohidrat dan lemak, serta mengidentifikasi faktor-faktor yang memengaruhinya. Metode pengukuran konsumsi olahan singkong menggunakan semi food frequency questionnaire yang ditanyakan melalui survei dan in-depth interview secara daring. Responden penelitian ini terdiri dari 847 responden keluarga pada survei dan 123 responden individu pada in-depth interview. Tahapan penelitian terdiri dari penyusunan kuesioner survei dan in-depth interview, uji coba kuesioner, pelaksanaan survei dan in-depth interview, serta pengolahan dan analisis data. Konsumsi olahan singkong di Indonesia sebesar 11,85 g singkong segar/kapita/hari dengan kontribusi asupan karbohidrat sebesar 1,36% dan lemak sebesar 0,87% dari angka kecukupan gizi orang dewasa. Singkong lebih banyak dikonsumsi sebagai pangan selingan daripada sebagai pangan pokok. Singkong rebus, singkong goreng, dan keripik singkong merupakan olahan singkong yang paling banyak dikonsumsi. Konsumsi olahan singkong dipengaruhi oleh faktor usia sehingga cenderung dikonsumsi oleh segmentasi usia tertentu yaitu paruh baya hingga lansia. Sedangkan nilai indeks massa tubuh tidak dipengaruhi oleh konsumsi olahan singkong., Food diversification of carbohydrate sources in Indonesia is still low. Therefore, the government issued a roadmap for a food diversification program from carbohydrate sources consisting of six commodities and one of them is cassava. This study aims to map and describe the consumption pattern of processed cassava, analyze the amount of consumption and its contribution for carbohydrate and fat intake, and identify the factors that influence it. The measuring method for consumption of processed cassava uses a semi-food frequency questionnaire which is asked through online surveys and in-depth interviews. This study consists of 847 family respondents in survey and 123 individual respondents in-depth interviews. This research consists of prepare survey questionnaires and in-depth interviews, tests for questionnaires, surveys and in-depth interviews, data processing and analysis. Total consumption of processed cassava in Indonesia is 11,85 g of fresh cassava/capita/day with 1.36% contribution of carbohydrate and 0,87% fat intake of the adult nutritional adequacy rate. Cassava is consumed more as a snack than as a staple food. Boiled cassava, fried cassava, and cassava chips are the most widely consumed processed cassava. Consumption of processed cassava is influenced by age, so it tends to be consumed by a certain age segment from middle age to the elderly. Meanwhile, the body mass index value was not influenced by the consumption of the processed cassava.
Keyword: body mass index, carbohydrate, consumption pattern, cassava

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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