Judul: Application of Red Palm Oil as an Ingredient Cookies  and Cake Products
Abstrak: Indonesia merupakan salah satu produsen dan konsumen minyak kelapa sawit terbesar di dunia. Minyak goreng sawit yang beredar di masyarakat saat ini berwarna jernih dan rendah karotenoid sehingga minyak sawit merah sebagai alternatif dikarenakan kandungan karotenoid tinggi sesuai SNI 9098:2022 yaitu sebesar 400 mg/kg dan sudah siap dipasarkan. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan minyak sawit merah terhadap karakteristik sifat warna, total karotenoid, atribut sensori dengan uji QDA (Quantitative Descriptive Analysis), serta penerimaan konsumen terhadap produk kukis dan bolu. Metode yang digunakan dalam penelitian kuantitatif. Uji sensori yang digunakan dengan metode uji QDA dan rating hedonik. Total karotenoid menggunakan metode spektrofotometri, uji warna menggunakan metode chromameter, sedangkan pada asam lemak, bilangan iod, bilangan peroksida menggunakan metode titrasi. Hasil penelitian pada uji warna pada kukis dan bolu minyak sawit merah menghasilkan warna lebih kuning dibandingkan minyak sawit komersial. Total karotenoid pada minyak sawit merah dan produk kukis dan bolu lebih tinggi dibandingkan minyak sawit komersial. Produk kukis minyak sawit merah memenuhi 14% dari acuan label gizi (ALG) untuk per 30 gram saji sehingga untuk 100 gram saji memenuhi 46% ALG dikatakan kaya vitamin A. Produk bolu minyak sawit merah memenuhi 11% dari acuan label gizi (ALG) untuk 52 gram saji sehingga untuk 100 gram saji memenuhi 21% ALG dikatakan sumber vitamin A. Uji sensori rating hedonik panelis lebih menyukai produk kukis dan bolu minyak sawit komersial dibandingkan dengan minyak sawit merah., Indonesian is on of the world’s largest producers and consumers of palm oil. The palm oil circulating in society today is clear and low in carotenoids, making red pam oil an alternative due to its high carotenoid content, in accordance with SNI 9098:2022, which is 400 mg/kg and ready for the market. This research aims to determine the effect of using red palm oil on the characteristics of color, total carotenoids, sensory properties using QDA (Quantitative Descriptive Analysis) test, and consumer acceptance of cookies and cake products. The method used in this study is quantitative research. Sensory test were conducted using QDA and hedonic rating methods. Total carotenoids were measured using the spectrophotometry method, color test using chromameter method, while for fatty acids, iodine number, and peroxide number, titration methods were used. The result of the study on color test for cookies and cake using red palm oil showed a more yellow color than commercial palm oil. Total carotenoids in red palm oil and cake products were higher than commercial palm oil. Red palm oil cookie products meet 14% of the nutrient reference value (NRV) per 30 grams, thus meeting 46% of the NRV per 100 grams, considered rich vitamin A. Red palm oil sponge cake products meet 11% of the NRV per 52 grams, thus meeting 21% of the NRV per 100 grams, considered a source of vitamin A. Hedonic rating sensory test showed that panelists prefered that commercial palm oil cookies and cake products over those made with red palm oil.
Keyword: nutrient reference value, red palm oil, cookies products, cake products, total carotenoids

Judul: Potential of Red Palm Oil Application as A Medium for Pan Frying Method
Abstrak: Minyak sawit merah (MSM) merupakan salah satu hasil olahan crude palm oil (CPO) yang diolah tanpa melalui proses pemucatan. MSM mengandung zat gizi karotenoid sebanyak 500–700 ppm. Jumlah tersebut jauh lebih tinggi dibanding minyak sawit komersial (MSK). Hal inilah yang mendasari penyusunan SNI 9098:2022 tentang Minyak Makan Merah serta rencana produksi dan penjualan MSM dalam skala besar. Untuk mendukung hal tersebut, MSM diuji aplikasinya dalam pengolahan produk pangan dengan metode penumisan (pan frying). Penelitian ini bertujuan membandingkan karakteristik fisikokimia dan sensori dari MSM dan MSK serta mengidentifikasi pengaruh aplikasi MSM terhadap karakteristik fisikokimia, sensori, dan penerimaan produk tumisan. Hasil penelitian ini menunjukkan terdapat perbedaan signifikan pada warna, total karotenoid, bilangan asam, dan profil sensori dari MSM dan MSK. Aplikasi MSM memengaruhi sifat fisikokimia dari produk tumisan. Produk tumisan dengan MSM memiliki warna yang lebih kuning kemerahan, total karotenoid yang lebih tinggi (34,5197±0,2546 μg/g untuk tumis tauge dan 37,8293±0,0482 μg/g untuk tumis kangkung), serta profil sensori yang identik dengan MSM. Hasil uji rating hedonik memiliki nilai 4–5 (netral–agak suka) yang menunjukkan aplikasi MSM pada produk tumisan belum diterima dengan baik oleh konsumen. Oleh karena itu, disarankan agar dilakukan optimasi proses pengolahan MSM untuk meningkatkan daya terima konsumen., Red palm oil (RPO) is a crude palm oil (CPO) product that is processed without a bleaching process. RPO contains carotenoids as much as 500–700 ppm. This amount is higher than commercial frying oil (CFO). This statement became the basis of SNI 9098:2022 about Red Edible Oil making and RPO production plans. RPO is tested in food product using the pan-frying method. Bean sprouts and water spinach are pan-fried with RPO and CFO. This study aims to compare the physicochemical and sensory characteristics of RPO and CFO and identify the effect of RPO application on pan-fry products' characteristics. This study showed significant differences in color, total carotenoids, acid number, and RPO and CFO sensory profile. The application of RPO affects the physicochemical properties of pan-fry products. Pan-fried products with RPO have a more reddish-yellow color, higher total carotenoids (34.5197±0.2546 μg/g for pan-fried bean sprouts and 37.8293±0.0482 μg/g for pan-fried water spinach), as well as sensory profiles. The results of the hedonic rating test is 4–5 (neutral–slightly like), indicating that consumers have not received the application of RPO in pan-fry products. Therefore, optimization of MSM processing is recommended to increase consumer acceptance.
Keyword: carotenoid, pan-fry product, red palm oil, sensory analysis

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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