Judul: Pollen Morphology of 20 Chili Cultivars (Capsicum spp.) Derived from Four Chili Species
Abstrak: Cabai (Capsicum spp.) merupakan salah satu bumbu dapur yang banyak dimanfaatkan oleh masyarakat Indonesia. Penelitian ini bertujuan mengetahui morfologi polen dari 20 kultivar cabai yang berasal dari empat spesies cabai. Metode yang digunakan yaitu metode asetolisis, kemudian dilakukan identifikasi morfologi menggunakan Australasian Pollen and Spore Atlas dan PalDat - Palynological Database selanjutnya dianalisis menggunakan metode deskriptif. Morfologi polen yang diamati pada penelitian ini meliputi unit polen, bentuk polen berdasarkan sisi polar, ekuatorial dan indeks P/E, ukuran polen, tipe aperture, dan ornamentasi eksin. Hasil penelitian menunjukkan bahwa polen cabai memiliki unit polen monad, bentuk polen pada sisi polar circular, dan circular oval dari sisi ekuatorial. Tipe aperture cabai termasuk tricolporate dan ornamentasi eksin psilate. Ukuran polen termasuk dalam kategori kecil. Bentuk polen berdasarkan indeks P/E cukup beragam meliputi suboblate, oblate-spheroidal, prolate- spheroidal dan subprolate., Chili (Capsicum spp.) is a spice that is widely used by Indonesian people. This study aimed to determine the pollen morphology of 20 chili cultivars from four chili species. The method used was the acetolysis method, then morphological identification was carried out using the Australasian Pollen and Spore Atlas and PalDat - Palynological Database then analyzed using the descriptive method. The pollen morphology observed in this study includes pollen units, pollen shape based on the polar view, equatorial and P/E index, pollen size, aperture type, and exin ornamentation. The results showed that the chili pollen had monad pollen units, pollen forms on the polar view were circular, and circular oval on the equatorial view. The chili aperture type included tricolporate, and psilate exin ornamentation. The size of pollen was included in the small category. Pollen forms based on the P/E index are quite diverse, it was suboblate, oblate-spheroidal, prolate-spheroidal, and subprolate.
Keyword: aperture, Capsicum, cultivar, pollen shape

Judul: Performance and Yield Evaluation of Five Crosses of Super Spicy Chili (Capsicum chinense Jacq.) Genotypes
Abstrak: Cabai (Capsicum spp.) merupakan komoditas hortikultura yang penting bagi masyarakat Indonesia karena memiliki nilai ekonomi yang tinggi. Cabai super pedas dapat memberikan tingkat kepedasan yang lebih tinggi dari cabai pada umumnya sehingga diharapkan mampu mengurangi jumlah penggunaan cabai pada industri makanan atau lingkungan rumah tangga. Departemen Agronomi dan Hortikultura IPB memulai pemuliaan cabai spesies C. chinense Jacq. dengan menghasilkan 11 hasil persilangan dari lima genotipe tetua cabai super pedas yang perlu dievaluasi. Penelitian ini bertujuan mengevaluasi keragaan serta daya hasil 11 hasil persilangan tersebut serta melihat potensi genotipe silangan yang memiliki keragaan dan daya hasil lebih baik daripada genotipe pembandingnya. Penelitian dilaksanakan dari bulan Desember 2022 hingga November 2023 di Kebun Percobaan CV Benih Dramaga. Penelitian terdiri dari dua percobaan yang dilakukan secara paralel dengan masing-masing satu faktor yaitu genotipe pada dua lingkungan (4 genotipe persilangan dan 4 genotipe pembanding pada rumah kaca serta 4 genotipe persilangan dan 3 genotipe pembanding pada lahan terbuka). Penanaman menggunakan rancangan kelompok lengkap teracak dengan tiga ulangan. Hasil persilangan menunjukkan genotipe KAT×RBJ, KAT×FAT, dan HF×KAT memiliki keragaan dan daya hasil yang lebih baik serta Genotipe KAT ×RBJ memiliki tingkat kepedasan yang paling tinggi mencapai 1.095.000 Scoville Heat Units., Chili (Capsicum spp.) is one of the most important horticultural commodities in Indonesia because of its high economic value. Super spicy chili (Capsicum chinense Jacq.) surpasses regular chili in spiciness, potentially reducing chili consumption in the food industry and households. The Department of Agronomy and Horticulture at Bogor Agricultural University initiated the breeding of chinense pepper species by producing 11 crossbreed results from five parental genotypes that need to be evaluated. This study aims to assess the performance and yield of 11 hybrid genotypes, identifying those with superior traits compared to their respective parental references. The study was conducted from December 2022 to November 2023 at the Experimental farm of CV Benih Dramaga, consists of two experiments conducted in parallel, each with a single factor: genotype, in two environments (4 hybrid genotypes and 4 reference genotypes in the greenhouse, and 4 hybrid genotypes and 3 reference genotypes in the open field). Planting was arranged in a completely randomized block design with three replications. Genotypes KAT×RBJ, KAT×FAT, and HF×KAT exhibited superior performance and yield compared to the parental genotypes. Additionally, the KAT×RBJ genotype demonstrated the highest level of spiciness, reaching 1.095.000 Scoville Heat Units.
Keyword: hortikultura, multilingkungan, pemuliaan, tingkat kepedasan

Judul: Kekonsistenan Hamiltonian pada Gerak Gelombang Interfacial
Abstrak: The interfacial wave is an internal wave that occurs at boundary of two layers fluid. It appears because there is difference of mass density between the two layers. The objective of this thesis is to formulate the motion of internal wave with flat base and flat as well as free upper bound surface. The motion equation obtained is a Hamiltonian system. The Hamiltonian in this system is expressed by variable of wave deviation and horizontal component of potential velocity. Under assumption that interfacial wave moves only in one direction, it can be shown that the Hamiltonian depends on the solution of the wave motion equation. The coefficients of the equation depend on the physical characteristics of the two layers of fluid, i.e. thickness and mass density. The numerical results show that Hamiltonian in the system is constant. It is consistent with Hamiltonian characteristic, which does not depend on time.
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