Judul: Perubahan mutu protein daging ayam broiler akibat proses pengolahan
Abstrak: This research was conducted to compare the effect of many processing technology in protein quality of chicken meat broiler and also the other products (meat ball, sausage, abon, dendeng and roast meat). The meat from the chicken breast was purchased and then divided evenly into three parts. One pal? represented "fresh meat" and the other parts were processed to make meat ball, sausage, dendeng, abon and roast meat. Chemical analysis was conducted to assess crude protein content of the fresh meat, meat ball, sausage, dendeng, abon and roast meat. In vitro analysis was also conducted to measure the protein digestibility of these groups of samples. The SDS-PAGE (Sodium of Deodecyl Sulphate-Polyacrylamide of Gel Electrophoresis) was used to measure weight of molecule protein samples. The data were observed descriptively. The results indicated that the protein content (on wet basis) of fresh meat, meat ball, sausage, abon, dendeng and roast meat were 22,11%; 14,88%; 15,39%; 37,05%; 26,62% and 36,14% respectively. The protein content (on dry matter basis) of fresh meat, meat ball, sausage, abon, dendeng and roast meat were 91,03%; 54,18%; 43,85%; 38,49%; 39,53% and 78,30%. The protein digestibility of fresh meat, meat ball, sausage, abon, dendeng and roast meat were 90,71%; 82,33%; 86,51%; 73,84%; 71,35% dan 77,88% respectively. The total number of protein ribbon of fresh meat, meat ball, sausage, abon, dendeng and roast meat were 23, 11, 9, 6, 14 and 6 protein ribbon. The data showed that the crude protein of abon relatively higher than derivated meat products. The protein digestibility values was sausage relatively higher than derivated meat products and the digested protein was roast meat relatively higher than derivated meat products. The highest number of protein ribbon which were detected by derivated meat chicken broiler in dendeng. Keywords: chicken meat broiler, processing procedure, protein content, protein digestibility, protein ribbon
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Judul: The Effect of Physical Processing of Dry Grated Sago (Sapuring) on the Metabolic Energy Value of Broiler Chickens
Abstrak: Penelitian ini dilakukan untuk mengetahui pengaruh hasil pengolahan sagu parut kering (sapuring) terhadap kualitas biologis dalam ransum ayam broiler. Pengolahan sagu parut kering meliputi pemanenan, pemarutan, pengeringan dan pengayakan. Perlakuan yang diberikan yaitu penambahan sagu parut halus dalam ransum sebanyak 17% (25% sebagai pengganti jagung) dan 33% (50% sebagai pengganti jagung). Penelitian ini menggunakan ayam broiler jantan umur 5 minggu sebanyak 12 ekor, 9 ekor diberikan ransum perlakuan dan 3 ekor sebagai perlakuan endogenous. Penelitian dibagi menjadi 3 perlakuan dan 3 ulangan menggunakan rancangan acak lengkap, data dianalisis dengan analisis varian (ANOVA) dan dianalisis uji lanjut menggunakan Duncan. Peubah yang diukur meliputi kandungan nutrien sagu parut, RN, KcBK dan EM. Hasil menunjukkan bahwa pengolahan sapuring dengan proses pengayakan hanya menurunkan kadar serat kasar sebesar 11%. Penambahan sagu parut halus tidak memberikan pengaruh negatif terhadap kualitas biologis ransum. Nilai KcBK dan EM ransum ayam broiler dengan penambahan sagu parut halus yaitu 51,37%–55,32% dan 2302,3–2395,23 kkal/kg., The purpose of this study was to determine the effect of the processing of dry grated sago (sapuring) on the biological quality of broiler chicken rations. The processing of dry grated sago consists of harvesting, grating, drying and sieving. Treatment given by the addition of finely grated sago in the ration as much as 17% (25% replace of corn) and 33% (50% replace of corn). This experiment used 12 broiler chickens (5 weeks of age), 9 broiler chickens were given treatment rations and 3 broiler chickens as endogenous treatment. The study was divided into 3 treatments and 3 replications using completely randomized design. Data analyzed using analysis of variance (ANOVA) and the data were further analyzed using Duncan’s multiple range test. Parameters measured were nutrient content of grated sago, NR, DMD and ME. The result showed that the processing of dry grated sago with a sieving process only reduced the crude fiber content by 11%. The addition of finely grated sago doesn’t have a negative effect on biological quality of the ration. The value of DMD and ME of broiler chicken rations with addition finely grated sago are 51,37%–55,32% and 2302,3–2395,23 kkal/kg, respectively.
Keyword: broiler chicken, digestibility, dry grated sago, metabolizable energy

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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