Judul: The use of Temu Ireng (Curcuma aeruginosa  Roxb) and Eggshell in Feed on the Quality of Storage Chicken Eggs.
Abstrak: Kualitas telur akan menurun selama penyimpanan dipengaruhi kualitas kerabang dan oksidasi. Penelitian ini bertujuan mengevaluasi pengaruh penggunaan temu ireng (TI) dan kerabang telur (KT) pada pakan terhadap kualitas telur serta kadar MDA yang disimpan pada suhu ruang selama 3 minggu. Penelitian ini menggunakan 72 ekor ayam Lohman Brown fase II umur 45-49 minggu dengan Rancangan Acak Lengkap (RAL) Faktorial 3 x 4 dengan 4 ulangan. Faktor A adalah penambahan suplemen TI+KT ke dalam pakan (0%, 0,15%, 0,3%). Faktor B adalah lama penyimpanan (0, 7, 14, 21 hari) di suhu ruang. Hasil penelitian ini menunjukkan bahwa penggunaan TI+KT cenderung menurunkan kadar MDA pada hari ke-14. Lama penyimpanan selama 7 hari menurunkan bobot telur, nilai haugh unit, indeks kuning telur, indeks putih telur, persentase bobot putih telur dan meningkatkan persentase bobot kuning telur. Skor warna kuning telur menurun pada lama penyimpanan ke-21 hari. Penambahan TI+KT sampai 0,3% serta penyimpanan hingga 21 hari tidak memengaruhi tebal kerabang telur. Simpulan penelitian ini yaitu penggunaan TI+KT tidak mempengaruhi kualitas telur, tetapi lama penyimpanan mempengaruhi kualitas telur., Egg quality will decrease during storage due to eggshell quality and oxidation. This study aimed to evaluate the effect of using temu ireng (TI) and eggshells (KT) in the diet on egg quality and MDA levels stored in room temperature for 3 weeks . The research used 72 Phase II Lohman Brown chickens aged 45-49 weeks with a 3 x 4 Factorial Completely Randomized Design (CRD) with 4 replications. Factor A was the addition of TI+KT supplements to the diet (0%, 0.15%, 0.3%). Factor B was the storage time (0, 7, 14, 21 days) at room temperature. The results showed that there was no effect between the use of TI+KT reduce MDA levels on day 14. Storage for 7 days lowered egg weight, haugh unit, egg white index, and increased egg yolk index. Egg yolk colour score decreased at storage up to 21 days. The addition of TI+KT up to 0.3% and storage up to 21 days did not affect the thickness of eggshells. The best results were shown by increasing the level TI+KT up to 0.3% without long storage, whereas after storage the best egg quality was obtained from the control treatment. The conclusion of this study is that the use of TI+KT there was no effect for egg quality, but storage duration affects egg quality.
Keyword: kerabang telur, kualitas telur, penyimpanan, temu ireng

Judul: The Performance and Blood Lipid Profile of Laying Hens Fed with Feed Containing meals of Temu Ireng (Curcuma aeruginosa) and Eggshell
Abstrak: Temu ireng sebagai antioksidan alami dan kerabang telur sumber kalsium dapat ditambahkan dalam ransum ayam petelur. Tujuan penelitian ini mengkaji pengaruh penambahan tepung temu ireng dan kerabang telur terhadap performa ayam petelur serta kadar lipid darah ayam petelur. Penelitian ini menggunakan rancangan acak lengkap (RAL) 3 perlakuan dan 4 ulangan, tiap ulangan terdiri dari 6 ekor ayam, sehingga total sebanyak 72 ekor ayam petelur strain Lohmann brown umur 45 minggu. Perlakuan terdiri dari P0 (pakan kontrol), P1 (P0+0,15% temu ireng dan kerabang telur), dan P2 (P0+0,3% temu ireng dan kerabang telur). Peubah yang diamati meliputi performa produksi ayam petelur (konsumsi ransum, produksi telur, FCR dan egg mass), kalsium darah dan profil lipid darah (trigliserida, kolesterol, HDL dan LDL). Data dianalisis dengan annova dan uji lanjut Duncan. Hasil yang diperoleh adalah penambahan tepung temu ireng dan kerabang telur nyata (P<0.05) meningkatkan performa produksi, namun tidak nyata berpengaruh (P>0.05) terhadap profil lipid darah ayam petelur. Simpulan penelitian yaitu penambahan P2 dengan dosis 0,3% tepung temu ireng dan kerabang telur dalam ransum menurunkan konsumsi, memperbaiki FCR dan meningkatkan produksi telur, egg mass, IOFC serta kalsium darah. Penambahan tepung temu ireng dan kerabang telur ini tidak memengaruhi profil lipid darah. Kata Kunci: ayam petelur, kerabang telur, lipid darah, performa, temu ireng
Keyword: Temu ireng, Ayam petelur, Profil lipid, Kerabang Telur

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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