Judul: Evaluasi mutu biologis protein fruit soy bar  dan efeknya terhadap berat badan tikus percobaan
Abstrak: Fruit soy bar (FSB) is one of snack bar that is made of whole soybean flour and dried fruits. FSB has a lot of superiorities for health, eg low GI, contain protein, isoflavon, vitamins, and dietary fiber. So, it can be categorized as healthy snack. Protein quality can be evaluated with ‘in vivo biological protein quality evaluation’, and its effects on body weight. Parameters used in evaluating biological protein quality are protein efficiency ratio (PER), net protein ratio (NPR), true digestibility (TD), biological value (BV), and net protein utilization (NPU). FSB protein quality was showed by: PER -0.36, NPR -3.63, BV 76.71%, TD 52.73%, and NPU 40.64%. According to the mentioned values, FSB has low protein quality, that caused by high dietary fiber content and Maillard reaction occured during the baking process. Eventhough, FSB was still could fulfill the requirement for maintaining body weight of rats. So, FSB is compatible for human who want to be health and to keep body weight.
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Judul: Evaluasi mutu protein tepung tempe dan tepung kedelai rebus pada tikus percobaan
Abstrak: Kedelai merupakan komoditas strategis di Indonesia dan merupakan bahan baku utama pengolahan pangan seperti tahu, tempe, dan kecap. Tempe merupakan makanan tradisional yang telah dikenal di Indonesia, dibuat dengan cara fermentasi atau peragian. Tempe memiliki kelemahan, yaitu masa simpannya relatif singkat. Pada suhu ruang, tempe hanya mampu bertahan sampai dua hari. Pengolahan tempe menjadi tepung tempe merupakan salah satu upaya untuk memperpanjang umur simpan tempe. Penelitian ini bertujuan untuk mengevaluasi mutu gizi protein tepung tempe dan tepung kedelai rebus pada tikus percobaan, serta kasein sebagai standard. Berat badan dari setiap kelompok tikus percobaan relatif meningkat. Nilai mutu protein dari kelompok tepung tempe dibandingkan kelompok tepung kedelai rebus adalah nyata lebih tinggi (p<0.05) pada nilai FCE dan TD; sangat nyata lebih tinggi (p<0.01) pada nilai PER dan NPR; dan tidak berbeda nyata (p>0.05) pada nilai BV dan NPU. Dari hasil evaluasi mutu protein yang diperoleh, tepung tempe memiliki mutu protein lebih baik dibandingkan tepung kedelai rebus, bahkan juga lebih baik dibandingkan kasein…
Keyword: Flour, Protein, Tempe, Soybean, Food processing, Tofu, Tempe, Soy sauce, Protein quality

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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