Judul: Nilai pH Daging Sapi Brahman Cross yang Dipingsankan Sebelum Penyembelihan
Abstrak: Measurement of meat pH value was important to determine meat quality. The objective of this study was to observe meat pH value of Brahman Cross stunned before slaughtering using non-penetrating captive bolt stun gun with two different type. A total 10 steers stunned by Cash Magnum Knocker type and 10 steers stunned by pneumatic type were studied. The pH value of the samples was measured at 1, 24, and 36 hours (h) after slaughtering. The result of study showed that the ultimate pH value (36 h after slaughtering) of meat samples stunned by pneumatic type lower (5.76±0.23) than meat samples stunned by Cash Magnum Knocker type (6.07±0.19). The difference between the both treatments was statistically significant (p<0.05). Meat samples stunned by pneumatic type had higher quality than meat samples stunned by Cash Magnum Knocker type.
Keyword: Bogor Agricultural University (IPB), stunning, pH value, meat quality, Brahman Cross

Judul: Pengaruh stimulasi listrik dan lama penyimpanan pada suhu rendah terhadap keempukan, pH dan daya menahan air daging sapi
Abstrak: Penelitian dilaksanakan di Rumah Potong Hewan (RPH) milik PT. Sampica Adhi Abattoir Bekasi dan Laboratorium Ternak Daging, Fakultas Peternakan Institut Pertanian Begor. Tujuan penelitian adalah untuk mengetahui sejauh mana pengaruh stimulasi listrik dan lama penyimpanan pada suhu rendah mempengar uhi keempukan, pH dan daya menahan air daging sapi. Pada penelitian ini digun akan 10 buah karkas sapi Brahman Cross jantan umur 2 - 3 tahun dalam kondisi tata laksana pemeliharaan yang sama. Lima karkas distimulasi listrik dengan tegangan 45 volt selama 90 detik secara intermiten dan lima karkas lainnya tanpa perlakuan stimulasi listrik. Setiap karkas diambil 6 bagian sampel (otot longissimi thoraxis et lumbarum), tiga bagian dilayukan (chilling) selama 0 hari, 7 hari dan 14 hari, sedangkan tiga bagian lagi dibekukan selama 0 hari, 30 hari dan 60 hari. Pengukuran kee mpukan, pH dan day a menahan air daging dilaksanakan pada taraf lamanya pelayuan dan pembekuan. Untuk pengukuran keempukan digunakan alat Warner - Blatzler Shear. Pengukuran pH daging memakai digital pH meter dan daya menahan air dengan metode penjepitan (press method). ...
Keyword: Electrical stimulated

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.
Keyword: