Judul: Effect of Processing Methods on Physical Characteristics, Nutritional Content, and Protein Quality of Pigeon Peas (Cajanus cajan)
Abstrak: Kacang gude berpotensi sebagai pangan sumber protein nabati. Penelitian ini bertujuan menganalisis pengaruh metode pengolahan terhadap karakteristik fisik, kandungan gizi, dan mutu protein kacang gude. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan tiga perlakuan yaitu G1 (rendam), G2 (rendam-rebus), G3 (rendam-kukus) dan satu sampel kontrol (G0) pada dua kali ulangan. Analisis yang dilakukan diantaranya karakteristik fisik, analisis kandungan gizi, analisis daya cerna protein, analisis komposisi asam amino, skor asam amino, dan analisis Protein Digestibility Correct Amino Acid Score (PDCAAS). Metode pengolahan rendam, rendam-rebus, dan rendam-kukus berpengaruh nyata terhadap karakteristik fisik, kandungan gizi, dan mutu protein kacang gude (p<0,05). Daya cerna protein tertinggi diperoleh kacang gude yang diolah rendam-kukus (G3) yaitu sebesar 92,12%. Kacang gude yang diolah rendam-kukus mengandung histidin sebesar 0,59%, isoleusi sebesar 0,78%, leusin sebesar 1,07%, valin sebesar 1,56%, metionin sebesar 0,56%, sistein sebesar 0,45%, fenilalanin sebesar 0,74%, dan tirosin sebesar 0,55%. Kacang gude yang diolah rendam-kukus memiliki skor asam amino 54,69% dan PDCAAS 50,39%. Mutu protein % kacang gude yang diolah rendam-kukus tergolong berkualitas cukup baik., Pigeon peas have the potential to be a food source of vegetable protein. This research aims to analyze the effect of processing methods on the physical characteristics, nutritional content, and protein quality of pigeon peas. The experimental design used was a completely randomized design with three treatments, namely G1 (soak), G2 (soak-boil), G3 (soak-steam) and one control sample (G0) in two replications. The analyzes carried out include physical characteristics, nutritional content analysis, protein digestibility analysis, amino acid composition analysis, amino acid score analysis, and Protein Digestibility Correct Amino Acid Score (PDCAAS) analysis. The processing methods of soaking, soaking-boiling, and soaking-steaming had a significant effect on the physical characteristics, nutritional content, and protein quality of pigeon peas (p<0.05). The highest protein digestibility was obtained from pigeon peas that had been soaked and steamed (G3), namely 92.12%. Pigeon peas that have been soaked and steamed contain 0.59% histidine, 0.78% isoleucine, 1.07% leucine, 1.56% valine, 0.56% methionine, 0.45% cysteine, 0.74% phenylalanine, and 0.55% tyrosine. Pigeon peas that have been soaked-steamed have an amino acid score of 54.69% and PDCAAS 50.39%. The protein quality of pigeon peas that have been soaked and steamed is quite good quality.
Keyword: AAS, PDCAAS, pigeonpea, protein digestibility, proximate analysis

Judul: Physical, Chemical Quality, and Metabolizable Energy of Jack Beans (Canavalia ensiformis L.) with the Addition of Protease and Non-Starch Polysaccaride Enzymes
Abstrak: Penelitian ini bertujuan mengkaji kualitas fisik dan kimia serta mengevaluasi penggunaan dari kacang koro utuh (Canavalia ensiformis L.) dengan penambahan enzim NSP dan protease terhadap nilai energi metabolis (EM) dan kecernaan protein. Ternak yang digunakan adalah ayam broiler jantan strain Cobb berumur 35 hari sebanyak 20 ekor dengan rataan bobot badan 2,1 kg ekor-1. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang dibagi ke dalam 4 perlakuan dan 4 ulangan. Perlakuan yang diberikan pada penelitian ini adalah P0 = Tepung kacang koro dengan kulit yang sudah melalui proses perendaman, perebusan, dan pengeringan; P1 = P0+enzim protease; P2 = P0+enzim NSP; P3 = P0+enzim protease+enzim NSP. Analisis yang diggunakan adalah Analysis of Variance (ANOVA) dan uji lanjut Duncan menggunakan program SPSS 25. Hasil pengukuran energi metabolis pada perlakuan P1, P2, dan P3 menunjukan hasil nyata (P<0,05) lebih tinggi dibandingkan perlakuan P0. Penambahan enzim NSP dan protease pada bahan pakan dapat meningkatkan nilai energi metabolis pada ayam broiler, The purpose of this experiment to evaluate the physical and chemical quality of jack beans (Canavalia ensiformis) in broiler rations with the addition of NSP and protease enzymes on the value of metabolizable energy (ME) and protein digestibility. Twenty heads of 35-day-old male Cobb strain broiler chickens with an average body weight of 2,1 kg were used in this experiment. The study used a completely randomized design (CRD) with 4 treatments and 4 replicates. The treatments used in this study were P0 = Jack beans flour that had been soaked, boiled, and dried; P1 = P0+protease enzyme; P2 = P0+NSP enzyme; and P3 = P0+protease enzyme+NSP enzyme. Analysis of Variance (ANOVA) and Duncan's further test were used in the SPSS 25 program. The metabolizable energy measurements in the P1, P2, and P3 treatments were significantly (P<0.05) higher than in the P0 treatment. The addition of NSP and protease enzymes to feed ingredients can increase metabolizable energy.
Keyword: energi metabolis, enzim NSP, enzim protease, kacang koro pedang, kecernaan protein

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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