Judul: Penggunaan Belimbing Wuluh untuk Menghambat Oksidasi dan Mempertahankan Mutu Organoleptik pada Dendeng Sapi Selama Penyimpanan
Abstrak: Meat and meat products have a large amount of fat which can be oxidized easily during storage. Lipid oxidation causes off flavours, change of colour, rancidity, decreasing of nutritional contents and so on. The prevention of lipid oxidation can be done by utilization of antioxidants. Averrhoa bilimbi L. potentially used as natural antioxidant in meat and meat products. This research was conducted to study the influence of utilization of Averrhoa bilimbi L. as natural antioxidant to the qualities, antioxidant activities, and sensory acceptance of dendeng during storage. This research used factorial randomized completely design (RCD) 3x2 with 3 repetition. The first factor was the utilization of Averrhoa bilimbi L. that consisting of A0 (meat seasoning without added Averrhoa bilimbi L.); A1 (meat seasoning after soaking in Averrhoa bilimbi L. juice); A2 (meat seasoning with simultant addition of Averrhoa bilimbi L.). The second factor was the storage treatment after drying that consisting of B0 (without storage) and B1 (4 weeks of storage on room temperature). The result of this research showed that utilization of Averrhoa bilimbi L. had significant effect to the qualities, antioxidant activities, and organoleptics quality of dendeng. Dendeng which meat seasoning without added Averrhoa bilimbi L had no significant effect of moisture content, fat content and TBARS value with others. Dendeng which meat seasoning after soaking in Averrhoa bilimbi L. juice had the better means of activity water and percentage scavenging activity DPPH. Dendeng which meat seasoning with simultant addition of Averrhoa bilimbi L. had the better means of rendemen, peroxide value, phenolic content, color change of dendeng and the mold growth activity. Dendeng which meat seasoning with simultant addition of Averrhoa bilimbi L. bring in better qualities of dendeng.
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Judul: Physicochemical and Sensory Characteristics of Dried Beef Lung with Honey Addition as Antioxidant
Abstrak: Pengolahan dendeng pada penelitian ini menggunakan bahan dasar paru sapi sebagai produk samping daging untuk meningkatkan nilai gunanya. Madu ditambahkan sebagai antioksidan untuk mencegah reaksi oksidasi. Tujuan penelitian ini adalah untuk menganalisis pengaruh penambahan madu terhadap karakteristik fisikokimia dan sensorik dendeng paru sapi. Penelitian menggunakan rancangan acak lengkap satu faktor dengan perlakuan penambahan madu karet pada konsentrasi yang berbeda (0%, 5%, 10% dan 15% berdasarkan bobot paru) dengan 3 ulangan. Hasil penelitian menunjukkan bahwa penambahan madu karet dengan konsentrasi 15% dan ditambah 15% gula merah pada dendeng paru sapi menurunkan nilai pH, aw, kadar air dan meningkatkan aktivitas antioksidannya secara nyata (p<0,05). Penambahan madu karet pada dendeng paru sapi tidak berpengaruh nyata terhadap tingkat keempukan, intensitas rasa bumbu, parameter warna dan rasa tetapi berpengaruh nyata (p<0,05) terhadap parameter aroma, tekstur, intensitas rasa madu, intensitas bau bumbu dan bau madu pada uji hedonik dan uji mutu hedonik. Penambahan konsentrasi madu karet pada taraf 15% madu karet dan 15% gula merah menunjukkan hasil terbaik yang dapat memperbaiki mutu dendeng paru sapi., In this study dried beef lung was processed using lung as meat by product to increase its value. Honey was added as antioxidant to prevent oxidation reaction. The aim of this study was to analyzed the effect of honey addition on physicochemical and sensory characteristics of dried beef lung. This study designed by using one-factor completely randomized design with different rubber honey concentration (0%, 5%, 10% and 15% based on lung weight) with 3 replication. The results showed that the addition of rubber honey with a 15% concentration and 15% brown sugar in dried beef lung had a significant effect (p<0,05) can reduce pH, aw, water content and increase value of antioxidant activity. The addition of rubber honey to dried beef lung had no significant effect for tenderness level, flavor intensity of spices, color and taste parameters, but had a significant effect (p<0,05) for aroma and texture parameters, intensity aroma of spices and honey, and intensity taste of honey on hedonic test and hedonic quality test. The addition of 15% rubber honey and 15% brown sugar showed the best result can improve quality of dried beef lung.
Keyword: antioksidan, dendeng paru, fisikokimia, madu, organoleptik, antioxidant, dried lung, honey, physicochemical, sensory

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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