Judul: Peningkatan Nilai Gizi Mi Basah dengan Fortifikasi Cabai Merah dan Kunyit
Abstrak: Noodles is a food product made from flour dough as the main ingredient. Various innovations and development is needed to improve nutrient quality of noodles. This study aimed to improve the nutritional value of noodles by adding chilli pepper and turmeric into the dough. The parameters analyzed were water, ash, fat, protein, fiber, carbohydrate, mineral (calcium and iron), and vitamin C contents as well as the antioxidant activity. The results were compared with control noodles (without fortification). Proximate analysis showed an increase in crude fiber content with addition of chilli pepper and turmeric, 0.2 and 0.3%, respectively. Addition of chilli pepper increased the iron content 1.9%. The vitamin C content in chilli pepper noodle increased 3 times compared with the control noodles. Best antioxidant activity was shown by the chilli pepper noodle product as well. Based on these results, it can be concluded that noodles fortified with chilli pepper improved nutritional values better than turmeric, especially iron and calcium mineral, vitamin C, and antioxidant activity
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Judul: Peningkatan Nilai Gizi Mi Basah dengan Fortifikasi Sawi Hijau dan Umbi Bit
Abstrak: Noodles is a flour-based food which is the second most consumed in the world after bread. Various modifications are needed in order to produce nutritious noodles, one of them is fortification with vegetables. This study aimed to increase the nutritional content of noodles through the fortification with green mustard and beet. Parameters analyzed including proximate, vitamin C content, iron and calcium contents, and antioxidant activity. The results were compared with control noodles (without fortification). Carbohydrate content increased 1.4 and 0.2%, and crude fiber content increased to 0.24 and 0.17% for mustard green and beet noodles, respectively. The vitamin C content in green mustard noodles increased 10 times and beet noodles increased twice compared with the control noodles. Fortification with green mustard increased the iron and calcium contents 40 and 21%, respectively. The best antioxidant activity was showed by beet noodles with % inhibition at 20 ppm of 2.97% against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. Based on these results, it can be concluded that fortification with green mustard increased the crude fiber, vitamin C, iron, and calcium contents, while the beet fortification increased the crude fiber and vitamin C contents as well as the antioxidant activity.
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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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