Judul: The Quality Changes of Katokkon Chili (Capsicum annuum L. var. chinensis) Seeds during Short-Term Storage under Different Storage Conditions and Packaging
Abstrak: Cabai Katokkon (Capsicum annuum L. var. chinensis) merupakan cabai lokal asal Toraja yang memiliki tingkat kepedasan tinggi dengan aroma yang unik. Budidaya cabai Katokkon lebih banyak dilakukan di dataran tinggi karena memiliki produktivitas yang lebih baik. Mutu benih yang digunakan perlu diperhatikan untuk menunjang produksi cabai Katokkon. Penyimpanan benih yang tepat merupakan salah satu cara yang dapat menjaga mutu suatu benih. Penelitian ini dilakukan untuk menentukan kondisi penyimpanan yang tepat untuk mempertahankan mutu benih cabai Katokkon. Penelitian dilaksanakan di Laboratorium Penyimpanan dan Pengujian Benih, Departemen Agronomi dan Hortikultura, Fakultas Pertanian, Institut Pertanian Bogor, pada bulan Januari hingga Agustus 2023. Penelitian menggunakan metode rancangan acak lengkap pola tersarang dengan dua faktor perlakuan, yaitu kondisi simpan dan jenis kemasan. Kondisi simpan terdiri atas dua taraf, yaitu penyimpanan pada suhu 26,8 - 29,5 °C, RH 61 - 73% (ruang kamar) dan penyimpanan pada suhu 15,7 - 19,7 °C, RH 44 - 64% (ruang ber-AC). Jenis kemasan terdiri atas dua taraf, yaitu kemasan plastik polipropilen (PP) dan kemasan aluminium foil yang tersarang pada kondisi simpan. Benih diamati setiap dua minggu sekali selama enam bulan penyimpanan. Hasil penelitian menunjukkan bahwa kondisi penyimpanan dengan suhu 15,7 - 19,7 °C; RH 44 - 64% (AC) lebih baik dalam mempertahankan mutu benih cabai Katokkon dibandingkan penyimpanan pada suhu 26,8 - 29,5 °C; RH 61 - 73% (kamar) terutama pada parameter kadar air, daya berkecambah, potensi tumbuh maksimal, indeks vigor, kecepatan tumbuh, dan keserempakan tumbuh. Aluminium foil dan plastik polipropilen dengan ketebalan 0,08 mm memiliki kemampuan mempertahankan kadar air yang tidak berbeda. Pada dua kemasan tersebut kadar air meningkat hingga mencapai kadar air kesetimbangan 9,89 - 10,95% pada suhu 26,8 - 29,5 °C; RH 61 - 73% (kondisi kamar) dan 9,45 - 10,05% pada suhu 15,7 - 19,7 °C; RH 44 - 64% (AC)., Katokkon chili (Capsicum annuum L. var. chinensis) is a local chili variety from Toraja known for its intense spiciness and distinctive aroma. The cultivation of katokkon chili is primarily carried out in the highlands due to its higher productivity to meet the increasing demand. Moreover, ensuring the seed quality is essential to support the production. Therefore, maintaining seed quality in proper storage condition is crucial. This research aimed to determine the proper storage conditions to maintain the quality of Katokkon chili seeds. The research was carried out at the Seed Storage and Testing Laboratory, Department of Agronomy and Horticulture, Faculty of Agriculture, IPB University, from January to August 2023. The experiment was arranged in nested design with two factors. The first factor was two storage conditions, i.e., storage at temperature 26.8 – 29.5°C; RH 61 - 73% (ambient condition) and storage at temperature 15.7 – 19.7°C; RH 44 - 64% (air-conditioned room). The second factor was two packaging materials, i.e., polypropylene (PP) and aluminum foil nested into storage conditions. Seed quality was observed every two weeks for six months of storage. The study found that storage at temperature 15.7 - 19.7°C; RH 44 - 64% maintained seed quality better than storage at temperature 26.8 – 29.5°C; RH 61 - 73% as shown by moisture content, germination, maximum
Keyword: dormancy, seed deterioration, storability, viability, vigor

Judul: Pola Pertumbuhan Tanaman dan Penetapan Masak Fisiologis Benih Cabai Katokkon (Capsicum Chinense Jacq.)
Abstrak: Katokkon chilies have a very distinctive aroma and a spiciness level of around 400,000-691,000 SHU or 7 times more spicy than regular chilies. The availability of quality seeds is still low, so efforts are needed to produce high-quality seeds and produce them in large quantities. This study aims to investigate vegetative and generative growth and determine the physiological maturity of Katokkon chili seeds. The research was carried out in two stages, the first stage was observation of vegetative and generative growth of Katokkon chili plants, using simple random sampling with descriptive analysis. The second stage was the determination of the seed physiological maturity which was arranged in nested with a completely randomized design with two factors. The first factor was the fruit position i.e. the first, second, third, and fourth branches. The second factor was the maturity stages nested into the fruit position, which consists of 30 ± 5, 35 ± 5, and 40 ± 5 days after anthesis with 4 replications. The result showed that Katokkon chili grown at an altitude of 1440 m asl began to flower at 45 ± 5 days after planting. Flowers bloom (anthesis) 10 ± 5 days after the appearance of flower buds and develop into ripe red fruits 40 ± 5 days after anthesis. Fruit harvesting can be done every 3 days up to 20 times picking. The number of flowers was around 4 ± 2 per branch and only 50 - 60% developed into fruits Katokkon chili seeds are physiologically matured at 40 ± 5 days after anthesis when the fruit is completely red.
Keyword: anthesis, fruit position, maturity levels, seed viability, seed vigor

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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