Judul: Karakteristik dan Kandungan Nutrisi Sosis Daging Sapi dengan Penambahan Ekstrak Daun Jati (Tectona grandis)
Abstrak: Beef sausage is food product made by mixing of meat and allowed food additives. The objective of this study is to evaluate capability Teak Leaf (Tectona grandis) Extract’s as natural dying and preservative in sausage production. Analysis include pH value, water absorption, color, organoleptic and nutritional content. The addition of teak leaf extract did not affect the pH value and water absorption (DSA). Sausages without the addition of extract (control) has intensity brightness, the color yellow and HUE ° higher than the sausage with the addition of extract 1% (P <0.05). Highest intensity of the red color on the addition of 1% extract. Panelists assess the intensity of the red color on the addition of 1% extract more potent than the control sausage. But panelists preferred color compared to the control sausage sausage with the addition of 1% extract. The conclusion from this study is that the addition of teak leaf extract can increase the intensity of red sausage is generated but not able to improve the preference panel.
Keyword: 

Judul: Sifat Fisik Dan Palatabilitas Sosis Daging Sapi dengan Penambahan Karagenan
Abstrak: The red meat is known as highly nutrition food. But is also highly perishable. Therefore, meat processing is an effort to improve self-life and to obtain added value. The objective of study is to examine the physical and palatability properties of beef sausage by the addition of carragenan. The experiment was set up in a completely randomized design with four levels of arrageenan concentration namely 0%, 1%, 2% and 3% assitin of carragenan the parameters observed included pH value, water holding capacity, stability of emulsion and palatability propertiesof beef sausage such as the tase, colour textur and aroma. Resuls of the study showed that there were signifant differences (P<0,01) beetwen tretmeens in pH, water holding capacity of beef sausage. Icreased concentration of carragenan whould resulted in higher pH value, water holding capacity of beef sausage. However, the addition of carragenan did not markedly change the preperence of beef sausage.
Keyword: 

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.
Keyword: