Judul: Formulasi, Daya Terima, dan Kandungan Gizi Snack Bar Ganyong Kacang Hijau bagi Anak Penyandang Autis
Abstrak: Prevalensi anak penyandang autis di Indonesia semakin meningkat. Salah satu cara mengatasi perilaku hiperaktif pada anak penyandang autis yaitu melalui penerapan berbagai macam diet khusus, antara lain diet bebas gluten dan kasein. Tujuan penelitian adalah untuk mengembangkan produk alternatif kudapan bagi anak penyandang autis berupa snack bar ganyong kacang hijau yang bebas gluten dan kasein berbasis tepung ganyong dan tepung kacang hijau. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan tiga formula, yaitu F1 (80 gram tepung ganyong, 30 gram tepung kacang hijau), F2 (70 gram tepung ganyong, 40 gram tepung kacang hijau), dan F3 (60 gram tepung ganyong, 50 gram tepung kacang hijau). Penentuan formula terpilih dilakukan dengan menggunakan uji hedonik dan kandungan gizi produk. Formula terpilih adalah F3 dengan kandungan zat gizi protein 6.2 gram (%b/b), lemak 22.4 gram (%b/b), karbohidrat total 59.4 gram (%b/b), kadar serat kasar 4.0 (%b/b), dan energi 449 kkal per 100 gram. Formula terpilih (F3) memberikan kontribusi energi pada kelompok usia 6-12 tahun sebesar 10-13%, kontribusi protein sebesar 5-8%, kontribusi lemak sebesar 14-16%, dan kontribusi karbohidrat sebesar 9-11% terhadap AKG.
Keyword: autis, snack bar, tepung ganyong, tepung kacang hijau.

Judul: Formulasi Snack Bar Rendah Gluten dan Sumber Protein Berbahan Tepung Ikan Lele, Kelor dan Pati Sagu
Abstrak: Bahan makanan yang tidak mengandung gluten dan kasein adalah bahan makanan yang dianjurkan bagi anak penyandang autis. Namun demikian, kebutuhan protein anak autis tetap harus dipenuhi untuk mendukung pertumbuhan dan perkembangan tubuhnya secara optimal. Tujuan penelitian ini adalah untuk mengembangkan produk snack bar cokelat yang rendah gluten dan sumber protein berbahan tepung lele, tepung kelor, dan pati sagu. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan tiga formula berdasarkan rasio tepung pati sagu dan tepung kelor yaitu F1 (5:1), F2 (2:1), dan F3 (1:1). Penentuan formula terpilih dilakukan dengan mempertimbangkan persen penerimaan panelis pada semua atribut. Sifat fisik snack bar cokelat terpilih (F1) memiliki nilai aktivitas air (aw) sebesar 0,592 dan nilai kekerasan sebesar 392 gf. Kandungan gizi F1 antara lain protein 14,65 gram (%bb), lemak 23,38 gram (%bb), karbohidrat 44,61 gram (%bb), energi 447 kkal per 100 gram, dan gluten 24,03 mg/kg. Takaran saji snack bar cokelat sebesar 45g memberikan kontribusi energi sebesar 10,1%-14,4% terhadap Angka Kecukupan Gizi anak usia 6-12 tahun; dan Snack bar cokelat ini dapat di klaim sebagai sumber protein dan rendah gluten., Non-gluten and non-casein food are strongly recommended for children with autism. Nevertheless, the protein requirement of autim children must be adequate to support optimal growth and development of their bodies. The aims of this study was to develop a chocolate snack bar product made from catfish flour, moringa flour, and sago starch which is low in gluten and a protein source. The completely randomized of experimental design was applied with three formulas based on the ratio of sago starch and moringa flour, i.e. F1 (5:1), F2 (2:1), and F3 (1:1). The selected formula determined by considering the percent acceptance of the panelists on all attributes of product was F1. The physical properties of the selected chocolate snack bar (F1) were 0,592 water activity (aw) value and 392 gf hardness value. The selected formula F1 contained protein 14,65g (%ww), fat 23,38g (%ww), carbohydrates 44,61g (%ww), energy 447 kcal per 100g, and gluten 24,03 mg/kg. The serving size of the chocolate snack bar was 45g; with 10,1%-14,4% contribution of energy adequacy ratio of children aged 6-12 years, and this chocolate snack bars can be claimed as a source of protein and low gluten.
Keyword: autism, catfish flour, chocolate snack bar, moringa flour, sago flour

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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