Judul: Nutritional Content and Organoleptic Quality of Shredded Chicken with Addition of Kluwih (Artocarpus camansi).
Abstrak: Penambahan kluwih dalam pembuatan abon ayam selain untuk menekan biaya produksi karena harganya yang cukup murah dan mudah didapat, kluwih juga memiliki tekstur yang mirip dengan daging ayam, dan tinggi serat sehingga dapat bermanfaat bagi tubuh seperti melancarkan pencernaan. Penelitian ini bertujuan untuk menganalisis kandungan gizi dan kualitas organoleptik abon ayam yang dibuat dengan penambahan kluwih dalam jumlah yang berbeda. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL). Hasil penelitian menunjukkan bahwa perbedaan penambahan kluwih pada abon daging ayam dapat menurunkan kadar protein, meningkatkan serat kasar secara nyata (p<0,05), namun tidak mempengaruhi kadar air, kadar abu, kadar lemak, dan karbohidrat. Penambahan kluwih pada pembuatan abon daging ayam tidak mempengaruhi penerimaan panelis terhadap parameter warna, aroma, rasa, dan tekstur. Secara keseluruhan abon ayam dengan penambahan kluwih sebesar 30% menunjukkan hasil terbaik untuk pengujian proksimat dan organoleptik dalam upaya menurunkan harga abon di pasaran dengan kandungan gizi yang cukup, dan dapat diterima oleh masyarakat., The addition of kluwih in the manufacture of shredded chicken in addition to reducing production costs because the price is quite cheap and easy to obtain, kluwih also has a texture similar to chicken meat, and is high in fiber so that it can be beneficial for the body such as improving digestion. This study aims to analyze the nutritional content and organoleptic quality of shredded chicken made with the addition of kluwih in different amounts. The design used in this study was a completely randomized design (CRD). The results showed that the difference in the addition of kluwih to shredded chicken meat could reduce protein content, increase crude fiber significantly (p<0.05), but did not affect water content, ash content, fat content, and carbohydrates. The addition of kluwih to the making of shredded chicken did not affect the panelists' acceptance of the parameters of color, aroma, taste, and texture. Overall, shredded chicken with the addition of kluwih by 30% showed the best results for proximate and organoleptic testing in an effort to reduce the price of shredded in the market with sufficient nutritional content, and acceptable to the public.
Keyword: kluwih, nutritional composition, organoleptic quality, shredded chicken

Judul: Karakteristik Fisikokimia, Nilai Nutrisi dan Organoleptik Nuget Ayam dengan Substitusi CCM (Chicken Carcass Meat)
Abstrak: Nuget memiliki harga yang relatif tinggi, sehingga diperlukan substitusi bahan lain terhadap daging ayam untuk menekan biaya produksinya, salah satunya adalah CCM (Chicken Carcass Meat). Persentase substitusi CCM untuk daging ayam adalah 0%, 10%, 20% dan 30%. Pengujian pada produk ini meliputi sifat fisikokimia, seperti pH, aw, tekstur, dan nilai nitrisi yaitu kadar abu, kadar air, kadar protein, kadar lemak, kadar karbohidrat, serta uji organoleptik seperti warna, rasa, aroma, dan tekstur. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL). Hasil penelitian menunjukkan bahwa substitusi CCM pada nuget ayam tidak berpengaruh nyata terhadap nilai pH, aw, tekstur, kadar abu, kadar air, kadar protein, kadar lemak, kadar karbohidrat serta organoleptik hingga tingkat substitusi sebesar 20%. Nuget ayam yang memberikan hasil terbaik adalah nuget ayam dengan tingkat substitusi CCM sebesar 10%., Nuget has a relatively high price, so it is necessary to substitute other ingredients for chicken meat to reduce production costs, one of which is CCM (Chicken Carcass Meat)The percentage of CCM substitution for chicken meat is 0%, 10%, 20% and 30%. Tests on this product include physicochemical properties, pH values, aw values, textures, and nutrional values, namely ash content, water content, protein content, fat content, carbohydrate content, as well as organoleptic tests such as color, taste, aroma, and texture. The design used in this study was a completely randomized design (CRD). The results showed that CCM substitution in chicken nuggets had no significant effect on the pH, aw, texture, ash content, moisture content, protein content, fat content, carbohydrate content and organoleptic levels up to a substitution level of 20%.Chicken nuggets that give the best results are chicken nuggets with a CCM substitution rate of 10%.
Keyword: chicken carcass meat, chicken meat, nugget

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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