Judul: Consumption Patterns of Processed Cassava, Influencing Factors, and Its Relation to Body Mass Index in Indonesia
Abstrak: Diversifikasi pangan sumber karbohidrat di Indonesia masih rendah. Oleh karena itu, pemerintah mengeluarkan roadmap program diversifikasi pangan sumber karbohidrat yang terdiri dari enam komoditas yang salah satunya adalah singkong. Penelitian ini bertujuan memetakan dan mendeskripsikan pola konsumsi olahan singkong, menganalisis besaran konsumsi dan kontribusinya terhadap asupan karbohidrat dan lemak, serta mengidentifikasi faktor-faktor yang memengaruhinya. Metode pengukuran konsumsi olahan singkong menggunakan semi food frequency questionnaire yang ditanyakan melalui survei dan in-depth interview secara daring. Responden penelitian ini terdiri dari 847 responden keluarga pada survei dan 123 responden individu pada in-depth interview. Tahapan penelitian terdiri dari penyusunan kuesioner survei dan in-depth interview, uji coba kuesioner, pelaksanaan survei dan in-depth interview, serta pengolahan dan analisis data. Konsumsi olahan singkong di Indonesia sebesar 11,85 g singkong segar/kapita/hari dengan kontribusi asupan karbohidrat sebesar 1,36% dan lemak sebesar 0,87% dari angka kecukupan gizi orang dewasa. Singkong lebih banyak dikonsumsi sebagai pangan selingan daripada sebagai pangan pokok. Singkong rebus, singkong goreng, dan keripik singkong merupakan olahan singkong yang paling banyak dikonsumsi. Konsumsi olahan singkong dipengaruhi oleh faktor usia sehingga cenderung dikonsumsi oleh segmentasi usia tertentu yaitu paruh baya hingga lansia. Sedangkan nilai indeks massa tubuh tidak dipengaruhi oleh konsumsi olahan singkong., Food diversification of carbohydrate sources in Indonesia is still low. Therefore, the government issued a roadmap for a food diversification program from carbohydrate sources consisting of six commodities and one of them is cassava. This study aims to map and describe the consumption pattern of processed cassava, analyze the amount of consumption and its contribution for carbohydrate and fat intake, and identify the factors that influence it. The measuring method for consumption of processed cassava uses a semi-food frequency questionnaire which is asked through online surveys and in-depth interviews. This study consists of 847 family respondents in survey and 123 individual respondents in-depth interviews. This research consists of prepare survey questionnaires and in-depth interviews, tests for questionnaires, surveys and in-depth interviews, data processing and analysis. Total consumption of processed cassava in Indonesia is 11,85 g of fresh cassava/capita/day with 1.36% contribution of carbohydrate and 0,87% fat intake of the adult nutritional adequacy rate. Cassava is consumed more as a snack than as a staple food. Boiled cassava, fried cassava, and cassava chips are the most widely consumed processed cassava. Consumption of processed cassava is influenced by age, so it tends to be consumed by a certain age segment from middle age to the elderly. Meanwhile, the body mass index value was not influenced by the consumption of the processed cassava.
Keyword: body mass index, carbohydrate, consumption pattern, cassava

Judul: Consumption Patterns of Processed Sago and Its Contribution to Carbohydrate Intake in Indonesia
Abstrak: Sagu berpotensi dijadikan pangan alternatif sumber karbohidrat dalam diversifikasi pangan karena kandungan karbohidratnya yang lebih tinggi daripada beras. Konsumsi beras yang semakin meningkat setiap tahunnya, namun hasil produksinya yang semakin menurun, maka diperlukan diversifikasi pangan untuk mengurangi ketergantungan terhadap beras, dengan contoh pangannya ialah sagu. Penelitian ini bertujuan untuk menganalisis pola konsumsi sagu dan kontribusinya terhadap asupan karbohidrat di Indonesia. Teknik pengumpulan data yang digunakan ialah survei dengan metode Semi Quantitative Food Frequency Questionnaire (SQ-FFQ). Survei disebarkan di seluruh provinsi di Indonesia. Papeda merupakan olahan sagu yang paling banyak dikonsumsi sebagai makanan pokok dan selingan, dengan rata-rata konsumsi masing-masing sebesar 3,20 g/kapita/hari dan 2,09 g/kapita/hari. Provinsi yang memiliki rata-rata konsumsi sagu tertinggi ialah Papua Barat, Papua, dan Maluku dengan rata-rata konsumsi masing-masing sebesar 66,94 g/kapita/hari, 37,61 g/kapita/hari, dan 26,79 g/kapita/hari. Hal ini berbeda dengan data produksi nasional sagu, dimana yang tertinggi ialah Riau, dikarenakan sagu di Riau diekspor ke daerah maupun negara lain sehingga konsumsinya masih lebih kecil. Rata-rata konsumsi sagu sebagai maknan pokok dan selingan masing-masing ialah sebesar 5,02 g/kapita/hari dan 4,21 g/kapita/hari. Hal ini menandakan bahwa sagu lebih banyak dikonsumsi sebagai makanan pokok. Kontribusi karbohidrat sagu secara keseluruhan ialah sebesar 2,40%. Kontribusi karbohidrat sagu di provinsi Papua Barat, Papua, dan Maluku ialah masing-masing sebesar 17,45%; 9,80%; dan 6,98%. Hasil tersebut didapatkan dengan memakai acuan angka kecukupan karbohidrat sebesar 325 g/kapita/hari dan jumlah karbohidrat sagu per 100 g yang sebesar 84,7 g., Sago has the potential to be used as an alternative source of carbohydrates in food diversification because of its higher carbohydrate content than rice. Consumption of rice is increasing every year, but production is decreasing, so food diversification is needed to reduce dependence on rice, with an example of food being sago. This study aims to analyze sago consumption patterns and their contribution to carbohydrate intake in Indonesia. The data collection technique used was a survey using the Semi Quantitative Food Frequency Questionnaire (SQFFQ) method. The survey was distributed in all provinces in Indonesia. Papeda is the most widely consumed processed sago as a staple food and as a snack, with an average consumption of 3.20 g/capita/day and 2.09 g/capita/day, respectively. Provinces with the highest average consumption of sago are West Papua, Papua, and Maluku with an average consumption of 66.94 g/capita/day, 37.61 g/capita/day, and 26.79 g/capita/day, respectively. This is different from data on national sago production, where the highest is Riau, because sago in Riau is exported to other regions and countries so consumption is still smaller. The average consumption of sago as a staple food and a snack is 5.02 g/capita/day and 4.21 g/capita/day, respectively. This indicates that more sago is consumed as a staple food. The overall contribution of sago carbohydrates is 2.40%. The contribution of sago carbohydrates in the provinces of West Papua, Papua and Maluku is 17.45% respectively; 9.80%; and 6.98%. These results were obtained using the carbohydrate adequacy ratio of 325 g/capita/day and the amount of sago carbohydrates per 100 g of 84.7 g
Keyword: carbohdyrates, food diversification, sago, snack food, staple food

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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