Judul: Development of Vegetarian Nugget Based on Red Beans Flour (Phaseolus vulgaris L.) and Soybean Tempeh
Abstrak: Diet vegetarian merupakan salah satu diet populer berisiko tinggi kekurangan zat gizi protein, zat besi, seng serta B12 yang dapat menyebabkan anemia. Kacang merah memiliki keunggulan pada zat besi dan serat pangan, sedangkan tempe memiliki keunggulan pada B12 dan keduanya merupakan sumber protein nabati yang baik. Tujuan penelitian ini untuk melakukan pengembangan vegetarian nugget berbasis tepung kacang merah dan tempe kedelai berdasarkan formula terbaik. Metode yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan perlakuan variasi konsentrasi penambahan campuran tepung kacang merah dan tempe kedelai. Nugget formula terpilih yaitu F1 (tepung kacang merah 20%, tempe kedelai 80%) berdasarkan uji organoleptik, analisis fisik, dan kandungan gizi. Hasil analisis fisik (kekerasan) nugget terpilih memiliki kekerasan terendah dibanding formula lainnya sejalan dengan uji mutu hedonik kekerasan yaitu lunak. Kontribusi nugget terhadap ALG kelompok umum yaitu energi 7,7%, protein 21,9%, lemak 4,0%, karbohidrat 6,9%, serat 23,8%, zat besi 85,7%, serta B12 8% dari total kebutuhan sehari. Kandungan gizi nugget formula terpilih yaitu air 49,85 g/100g, abu 2,38 g/100g, lemak 3,36 g/100g, protein 16,36 g/100g, karbohidrat total 28,04 g/100g, zat besi 23,56 mg/100g, serat pangan 8,94 g/100g, dan B12 0,24 μg/100g. Produk ini memenuhi klaim sebagai makanan sumber protein, tinggi serat pangan, dan tinggi zat besi., Vegetarian diet is one of the popular diets with a high risk of nutritional deficiencies of protein, iron, zinc and B12 which can cause anemia. Red beans have advantages in iron and dietary fiber, while Tempe has advantages in B12 and both are good sources of vegetable protein. The purpose of this study was to develop vegetarian nuggets based on red bean flour and soybean tempeh based on the best formula. The method used is Completely Randomized Design (CRD) with the concentration variation of the addition of a mixture of red bean flour and soybean tempeh. The selected formula was F1(20% red bean flour: 80% soybean tempeh) based on organoleptik tests, physical analysis, and nutritional content. The results of the physical analysis (hardness) of the selected nugget have the lowest hardness compared to other formulas in line with the hedonic quality test of hardness, which is soft. The contribution of nuggets to general group RDI is 7,7% energy, 21,9% protein, 4,0% fat, 6,9% carbohydrate, 23,8% fiber, 85,7% iron, and 8% B12 of daily needs. The nutritional content of the selected formula nugget is water 49,85 g/100g, ash 2,38 g/100g, fat 3,36 g/100g, protein 16,36 g/100g, total carbohydrates 28,04 g/100g, iron 23,56 mg/100g, dietary fiber 8 ,94 g/100g and B12 0,24 μg/100g. This product fulfills the claim of being a high-protein, high-fiber, and high-iron food.
Keyword: nugget, red bean flour, soybean tempeh, vegetarian

Judul: The Formulation of Chicken Nugget with Red Bean Substitution (Phaseolus vulgaris L.) as a Snack Source of Protein for Toddlers
Abstrak: Balita membutuhkan kecukupan zat gizi untuk mendukung proses pertumbuhan dan perkembangannya. Balita yang mengalami defisiensi protein, zat besi, dan seng memiliki risiko lebih besar menderita stunting. Nugget banyak dinikmati oleh berbagai kalangan masyarakat dan mudah dikembangkan dengan berbagai isian, seperti daging ayam dan kacang merah yang mengandung protein, zat besi, dan seng. Tujuan penelitian ini yaitu mendapatkan formula terbaik dari nugget daging ayam substitusi kacang merah sebagai pangan alternatif untuk balita. Hasil penelitian ini menunjukkan bahwa terdapat perbedaan yang signifikan pada warna, tekstur, rasa, aftertaste, keseluruhan, kadar air, kadar zat besi, dan kadar seng. Formula nugget terpilih adalah dengan substitusi kacang merah sebanyak 50% (F2). Nugget F2 memiliki kandungan protein sebesar 14,7% bb, seng sebesar 2,12 mg/100g, dan zat besi sebesar 15,85 mg/100g. Kandungan zat gizi makro dan mineral sudah memenuhi kontribusi zat gizi satu kali makan selingan terhadap AKG anak balita usia 1-3 tahun dan 4-6 tahun. Nugget F2 ini mencapai klaim tinggi protein, tinggi zat besi, dan tinggi seng., Toddlers need adequate nutrition to support the process of growth and development. Toddlers who are deficient in protein, iron, and zinc have a greater risk of suffering from stunting. Nuggets are widely enjoyed by various groups of people and easy to develop with various fillings, such as chicken and red bean which contain protein, iron, and zinc. The purpose of this study was to obtain the best formula for chicken nuggets substituted with red beans as an alternative food for toddlers. The results of this study indicate that there are significant differences in color, texture, taste, aftertaste, overall, and water, iron, zinc levels. The selected nugget formula was substituted with red beans as much as 50% (F2). Nugget F2 contains 14.7% wt protein, 2.12 mg/100g zinc, and 15.85 mg/100g iron. The content of macronutrients and minerals has fulfilled the contribution of one time snack nutrients to the RDA for toddler aged 1-3 years and 4-6 years. Formulation F2 claimed as the high of protein, iron, and zinc.
Keyword: nugget, protein, red bean, toddlers, zinc

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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