Judul: Formulasi Hamiltonian untuk Menggambarkan Gerak Gelombang Soliter Dimensi Tiga di Permukaan Laut
Abstrak: Gelombang permukaan adalah gelombang yang terjadi perbedaan rapat massa antara air dan udara. Salah satu gelombang permukaan yang ditinjau adalah gelombang soliter. Formulasi gelombang soliter dilakukan dengan menggunakan formulasi Hamiltonian.
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Judul: Formulasi Hamiltonian untuk Menggambarkan Gerak Gelombang  Internal pada Laut Dalam
Abstrak: Laut dapat dianggap terdiri dari lapisan-lapisan air yang memiliki rapat massa yang berbeda. Perbedaan rapat massa air laut dapat disebabkan oleh perbedaan kadar garam dan temperatur pada setiap lapisan air laut. Akibat perbedaaan rapat massa ini, maka muncul suatu gelombang. Gelombang internal adalah suatu gelombang yang terjadi di bawah permukaan, yang merupakan batas dua lapisan air laut karena adanya perbedaan rapat massa pada setiap lapisan air laut. Pada penelitian ini akan dibatasi pada fluida dua lapisan dengan kedalaman yang cukup besar. Diasumsikan bahwa kedua lapisan fluida ini masing-masing mempunyai rapat massa yang konstan dan berupa fluida ideal, yaitu fluida yang tak mampat (incompressiable) dan tak kental (inviscid). Gelombang interfacial terjadi pada batas kedua lapisan fluida (interface)
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Judul: Effectiveness of Plantaricin IIA-1A5 as Chicken Preservative for Pre-Cooked (Ungkep) IPB-D1 Final Stock with Different Storage Duration
Abstrak: IPB-D1 Final Stock pre-cooked (Ungkep) chicken are used in this study. However, like other chicken, the IPB-D1 Final Stock ungkep chicken is vulnerable to bacterial spoilage during storage. Fortunately, a local bacteriocin known as Plantaricin IIA-1A5 has been identified to have a great potential as a natural preservative agent for extending the shelf-life of meat. This study aims to evaluate the effectiveness of the antibacterial activity of bacteriocin on the quality of IPB-D1 Final Stock ungkep chickens stored at room or cold temperature. This study used a Complete Randomized Design, followed by further testing using Duncan's New Multiple Range Test. Meanwhile, the Kruskal-Wallis test analyzed the organoleptic data, followed by Multiple Comparison tests. The IPB-D1 Final Stock ungkep chicken that was stored at room temperature showed an increase in the Total Plate Count as the storage time increased. However, there was no growth of Escherichia coli. The pH value, dry matter, moisture, and ash content were also significantly affected by the storage time. On the other hand, the IPB-D1 Final Stock ungkep chicken stored at cold temperatures showed that the total plate count had a highly significant effect on the storage time, and there was no growth of Escherichia coli to days 28. The pH value and ash content were also significantly affected. Altogether, the shelf-life of IPB-D1 Final Stock ungkep chicken can be extended and its quality can be maintained by adding bacteriocin and storing it for 24 hours at room temperature or for 28 days at cold temperatures. Meanwhile the IPB-D1 Final Stock ungkep chicken without added bacteriocin was not recommend for the quality of chicken stored.
Keyword: Cooked Chicken, Natural Preservative, Plantaricin