Judul: Correlation between Stress Level, Emotional Eating, and Nutritional Knowledge with Fast Food Consumption among IPB Students
Abstrak: Penelitian ini bertujuan untuk menganalisis hubungan tingkat stres, emotional eating, dan pengetahuan gizi dengan konsumsi makanan cepat saji pada mahasiswa gizi dan non gizi di IPB. Penelitian ini menggunakan desain cross sectional dan melibatkan 30 mahasiswa gizi serta 30 mahasiswa non gizi. Data karakteristik subjek, tingkat stres, emotional eating, pengetahuan gizi, dan frekuensi konsumsi makanan cepat saji dikumpulkan melalui kuesioner dan wawancara. Sebagian besar subjek berada pada tingkat stres sedang, yaitu 73,3% pada mahasiswa gizi dan 70,0% pada mahasiswa non gizi. Mayoritas mahasiswa gizi termasuk dalam kategori emotional eater (66,7%), sementara mayoritas mahasiswa non gizi termasuk dalam kategori non emotional eater (56,7%). Sebagian besar subjek memiliki pengetahuan gizi yang baik, yaitu 56,7% pada mahasiswa gizi dan 50,0% pada mahasiswa non gizi. Frekuensi konsumsi makanan cepat saji lebih tinggi pada mahasiswa gizi (37,00, This study aimed to analyze the correlation between stress levels, emotional eating, and nutritional knowledge with fast food consumption among nutrition and non-nutrition students at IPB. This cross-sectional study involved 30 nutrition students and 30 non-nutrition students. Data on subject characteristics, stress levels, emotional eating, nutritional knowledge, and frequency of fast food consumption were obtained through questionnaires and interviews. Most subjects were at a moderate stress level, with 73.3% of nutrition students and 70.0% of non-nutrition students falling into this category. The majority of nutrition students were categorized as emotional eaters (66.7%), while most non-nutrition students were categorized as non-emotional eaters (56.7%). Most subjects had good nutritional knowledge, with 56.7% of nutrition students and 50.0% of non-nutrition students in this category. Nutrition students had a higher frequency of fast food consumption (37.00
Keyword: emotional eating, stress level, nutritional knowledge, fast food consumption, college student

Judul: The Relationship of Nutrition Knowledge, Stress Level and Consumption of Sugar, Salt and Fat with Nutritional Status of College Student
Abstrak: Penelitian ini bertujuan untuk menganalisis hubungan antara pengetahuan gizi, tingkat stres dan konsumsi gula, garam dan lemak dengan status gizi mahasiswa. Desain penelitian ini adalah studi cross-sectional dengan jumlah subjek sebanyak 100 mahasiswa Institut Pertanian Bogor. Penelitian dilakukan pada bulan Desember 2022-Januari 2023. Pengumpulan data dilakukan melalui dua metode, yaitu pengisian kuesioner secara online dan wawancara serta pengukuran antropometri. Tingkat pengetahuan gizi terkait asupan gula, garam dan lemak sebagian besar tergolong dalam kategori cukup (86,0%). Sebagian besar subjek penelitian ini masuk ke dalam kategori stres sedang (82,0%). Mayoritas subjek penelitian mengkonsumsi gula, garam dan lemak sesuai anjuran Kemenkes (2013) dengan persentase masing-masing 74,0%, 87,0% dan 68,0%. Hasil analisis menunjukkan bahwa tidak terdapat hubungan signifikan antara tingkat stres terhadap konsumsi gula, garam dan lemak serta status gizi mahasiswa (p>0,05). Tidak adanya hubungan signifikan antara pengetahuan gizi terhadap konsumsi gula, garam dan lemak. Begitupun dengan variabel antara konsumsi gula, garam dan lemak terhadap status gizi mahasiswa yang menunjukkan hubungan tidak signifikan (p>0,05)., The aim of this study is to analyze the relationship between nutrition knowledge, stress level and consumption of sugar, salt and fat with the nutritional status of college students. The design of this research is a cross-sectional study with 100 subjects of IPB University students. This research was conducted in December 2022-January 2023. Data collection was conducted by two methods, interviews and online questionnaire and anthropometric measurements. The subject’s nutrition knowledge is in the medium category (86.0%). Most of the subjects experienced moderate stress (82.0%). The majority of research subjects consumed sugar, salt and fat as recommended by the Ministry of Health (2013) with a percentage of 74.0%, 87.0% and 68.0% respectively. The analysis shows that there was no significant correlation between stress levels with consumption of sugar, salt and fat and the nutritional status of college students (p>0.05). There was no significant correlation between nutrition knowledge and sugar, salt and fat consumption. The same for variables of sugar, salt and fat consumption with the nutritional status of college students also showed no significant correlation (p>0.05).
Keyword: final year student, perceived stress scale, nutritional problem

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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