Judul: Physicochemical, Organoleptic, and  Microbiological Characteristics of Beef Se'i with the Addition of Red Fruit Oil  (Pandanus conoideus L) During Storage)
Abstrak: Daging sapi merupakan produk hewani yang mudah rusak, sehingga perlu pengolahan lebih lanjut untuk meningkatkan umur simpannya, seperti mengolah daging menjadi se'i. Daging sapi se'i adalah olahan produk daging asap yang berasal dari Kabupaten Rote Ndao, Nusa Tenggara Timur Provinsi dan saat ini dikenal sebagai oleh-oleh khas dari kota Kupang. Itu Produk utama minyak buah merah diperoleh dengan mengekstraksi buah berbiji (biji-bijian) buah merah. Minyak buah merah sebagai pangan fungsional karena memiliki kandungan antioksidan yang relatif tinggi. Penelitian ini bertujuan untuk memanfaatkan bahan alami minyak buah merah sebagai pengganti nitrit dalam pengolahan se'i untuk memperpanjang penyimpanan se'i dan menjaga nutrisi se'i. Se'i sapi dengan penambahan minyak buah merah yang dihasilkan menjadi sasaran hingga pengujian organoleptik untuk menemukan perlakuan terbaik dan fisik, kimia, antioksidan dan sifat mikrobiologi diuji selama penyimpanan. Sepenuhnya Rancangan Acak dengan pola dua faktorial dan tiga ulangan digunakan dalam percobaan ini. Parameter yang diamati dalam penelitian ini adalah nilai pH, air kandungan, Protein, Lemak, kadar antioksidan malonaldehid dan TPC. Hasil menunjukkan bahwa karakteristik fisikokimia sapi dengan penambahan minyak buah merah berbeda nyata (P<0,01). Begitu juga dengan uji, antioksidan, malonaldehid dan TPC berbeda nyata selama penyimpanan. Tambahan minyak buah merah 3% sebagai perlakuan terbaik dari hasil uji organoleptik pengolahan daging sapi se'i., Beef is an animal product which has short shelf life, so it needs further processing to increase its shelf life, such as processing meat into se'i. Se'i beef is a processed product of smoked beef originating from Rote Ndao Regency, East Nusa Tenggara Province and is currently known as a typical souvenir from the city of Kupang. The main product of red fruit oil is obtained by extracting the drupe (grain) of red fruit. Red fruit oil as a functional food because it has a relatively high antioxidant content. This study aims to utilize natural ingredients of red fruit oil as a substitute for nitrite in the processing of se'i to extend the storage of se'i and maintain the nutritional content of se'i. Se'i cattle with the addition of red fruit oil produced were subjected to organoleptic testing to find the best treatment and physical, chemical, antioxidant and microbiological properties were tested during storage. A completely randomized design with a two factorial pattern and three replications was used in this experiment. Parameters observed in this study were the value of pH, water content, Protein, Fat, antioxidant levels of malonaldehyde and TPC. The results showed that the physicochemical characteristics of cows with the addition of red fruit oil were significantly different (P<0,01) Likewise, with the test, antioxidants, malonaldehyde and TPC were significantly different during storage. The addition of 3% red fruit oil as the best treatment from the results of organoleptic testing of beef se'i processing. Keywords: red fruit oil, se'i beef, antioxidant, TPC.
Keyword: red fruit oil, se'i beef, antioxidant, TPC

Judul: Characteristics of Beef Dendeng Added by Fresh Red Ginger (Zingiber officinale var. Rubrum) as A Seasoning
Abstrak: Dendeng merupakan produk olahan daging yang dapat mengalami ketengikan akibat adanya reaksi oksidasi lipida. Penambahan jahe merah segar sebagai bumbu dapat menghambat pertumbuhan bakteri, meningkatkan aktivitas antioksidan dan berpotensi meningkatkan keempukan. Penelitian ini bertujuan menguji karakteristik dendeng sapi yang diberi penambahan jahe merah segar sebagai bumbu. Penelitian ini menggunakan perlakuan penambahan jahe merah segar dengan konsentrasi sebesar 0%, 12,5% dan 25% dari berat daging. Daging sapi diiris dengan ketebalan 5 mm dan dimarinasi dengan bumbu selama 12 jam. Daging yang telah dimarinasi, dikeringkan dalam oven pada suhu 60 °C selama 3 jam dan dilanjutkan dengan menggunakan suhu 70 °C selama 5 jam. Hasil penelitian menunjukkan bahwa penambahan jahe merah segar pada dendeng mampu meningkatka pH, aw, kadar air, aktivitas penghambatan DPPH, dan kapasitas antioksidan, serta menurunkan tingkat kekerasan, kadar MDA dan TPC. Bakteri Salmonella sp., Escherichia coli dan Staphylococcus aureus tidak terdeteksi keberadaanya pada semua perlakuan dan lama penyimpanan. Berdasarkan keempukan yang dihasilkan, penambahandan jahe merah segar sebesar 12,5% dan 25% pada dendeng sapi matang lebih disukai panelis. Dendeng sapi dengan penambahan jahe merah segar sebesar 25% menunjukkan hasil terbaik untuk pengujian sifat fisikokimia, organoleptik, mikrobiologi, dan aktivitas antioksidan., Dendeng is a processed meat product that can have rancidity due to lipid oxidation and microbiology activity. Adding fresh red ginger as a spices can influencing taste, inhibit the growth of bacteria, increasing antioxidant activity, and potentially increasing tenderness. This study aims to examine the characteristics of beef jerky added by fresh red ginger (Zingiber officinale var. Rubrum) as a seasoning in marination step. This study used the addition of fresh red ginger with proportion 0%, 12,5% and 25% from meet weight. Beef was sliced with a thickness of 5 mm then was marinated with spices for 12 hours. Marinated beef was dried using oven at 60 °C for 3 hours and was continued by using temperature of 70 °C for 5 hours. The results showed that the addition of fresh red ginger to beef jerky was able to increase pH, aw, moisture content, DPPH inhibitory activity, and antioxidant capacity, as well as reduce hardness level, MDA and TPC numbers. Salmonella sp., Escherichia coli and Staphylococcus aureus bacteria were not detected in all treatments and storage time. Based on the tenderness result, the addition of fresh red ginger by 12.5% and 25% in cooked beef jerky was preferred by the panelists. Beef jerky with the addition of 25% fresh red ginger showed the best results for testing the physicochemical, organoleptic, microbiological, and antioxidant activity properties.
Keyword: antioxidant, beef jerky, fresh red ginger, microbiology, 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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