Judul: Physical and Organoleptical Properties of Goat Milk Probiotic Yogurt with Addition of Red Fruit (Pandanus conoideus)
Abstrak: Yogurt susu kambing merupakan jenis minuman yang berasal dari susu kambing etawah yang memiliki ciri rasa asam, dan segar dari proses fermentasi. Buah merah merupakan tumbuhan endemik Papua. Buah merah membantu penyembuhan penyakit, termasuk kanker dan HIV/AIDS. Penelitian ini bertujuan menganalisis sifat fisik dan organoleptik yogurt susu kambing dengan penambahan ekstrak buah merah. Taraf pemberian ekstrak buah merah tersebut adalah 0% (P0), 2,5% (P1) dan 5% (P3). Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan tiga kali pengulangan. Pengujian sifat fisik adalah nilai pH, nilai aw, viskositas dan total asam tertitrasi (TAT). Pengujian sifat organoleptik yang dianalisis adalah flavour, warna, aroma, dan tekstur. Data sifat fisik dianalisis dengan ANOVA satu faktor dan diuji lanjut dengan uji Duncan, hasil menunjukkan bahwa perbedaan penambahan ekstrak buah merah pada yogurt berpengaruh nyata (P<0,05) pada pH. Data sifat organoleptik dianalisis dengan uji non parametrik Kriskal-wallis dan diuji lanjut dengan Mann Whitney hasil hedonik menunjukkan berpengaruh nyata (P<0,05) pada parameter warna, sedangkan pada mutu hedonik berpengaruh sangat nyata (P<0,01) pada warna, aroma, flavor, dan kekentalan., Goat milk yogurt is a type of drink derived from goat's milk etawah which has a sour taste, and fresh from the fermentation process. Red fruit is a plant endemic Papua. Red fruit helps cure diseases, including cancer and HIV / AIDS. The research was aimed to analyze the physical and organoleptical properties of goat's milk yogurt with the addition of red fruit extract. Those levels consisted the control 0% (P0), 2,5%(P1), and 5%(P2) of red fruit extract. The research used completely randomized design (CRD) with three replications. The observed variables of physical properties were pH, aw, viscosity and total acid titrated (TAT). The observed organoleptic properties were flavor, color, aroma, and texture. Physical data were analyzed by one-factor ANOVA and further tested by Duncan test, the results showed that the difference in the addition of red fruit extract to yogurt had a significant effect (P <0,05) on pH. Organoleptic properties data were analyzed by non-parametric Kruskal-wallis test and further tested with Mann Whitney, the hedonic results showed a significant effect (P<0,05) on color parameters, while the hedonic quality had a very significant effect (P<0,01) on color, aroma, flavor and viscosity.
Keyword: buah merah, fisik, organoleptik, yogurt susu kambing

Judul: Sifat Fisik dan Organoleptik Kefir Susu Kambing dengan Penambahan Ekstrak Buah Merah (Pandanus Conoideus Lam)
Abstrak: Buah merah adalah tanaman yang biasa dikonsumsi oleh masyarakat papua dan memiliki banyak manfaat bagi tubuh, perasan minyak dari buah merah digunakan untuk mengobati berbagai macam penyakit seperti penyakit stroke dan kanker. Zat aktif yang terkandung dalam buah merah adalah karotenoid, tokoferol alfa, beta karoten, asam linoleate, asam oleat, asam linolenat, dan asam dekanoat. Penambahan buah merah terhadap kefir susu kambing dapat memberikan pengaruh positif terhadap kesehatan karena mengandung mikroba yang dapat menghambat pertumbuhan bakteri Patogen gram positif dan bakteri gram negatif, dan apabila dikonsumsi dapat menjaga keseimbangan mikroba saluran usus dan merangsang gerak peristaltik saluran cerna. Penambahan ekstrak buah merah pada kefir susu kambing menjadikannya sebagai produk probiotik yang bagus untuk meningkatkan sistem imun tubuh. Penelitian ini bertujuan untuk melihat karakteristik sifat fisik dan organoleptik kefir susu kambing dengan penambahan ekstrak buah merah. Ekstrak buah merah yang digunakan pada kefir susu kambing adalah 0%; 2,5% dan 5% dari total volume kefir dengan tiga kali pengulangan. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan pengujian fisik yaitu nilai pH, nilai aw, viskositas dan total asam titrasi (TAT). Pengujian organoleptik meliputi kriteria mutu warna, flavor, aroma dan tekstur. Hasil penelitian menunjukkan bahwa penambahan ekstrak buah merah pada kefir berpengaruh nyata (P<0,05) terhadap penurunan pH. Uji hedonik menunjukkan bahwa penambahan ekstrak buah merah berpengaruh nyata (P<0,05) terhadap flavor. Hasil uji mutu hedonik menunjukkan bahwa penambahan ekstrak buah merah berpengaruh sangat nyata (P<0,05) terhadap warna, aroma dan kekentalan kefir., Red fruit is a plant commonly consumed by the Papuan people and has many benefits for the body, the oil juice from the red fruit is used to treat various diseases such as stroke and cancer. The active substances contained in red fruit are carotenoids, alpha tocopherol, beta carotene, linoleic acid, oleic acid, linolenic acid, and decanoic acid. The addition of red fruit to goat's milk kefir can have a positive effect on health because it contains microbes that can inhibit the growth of grampositive pathogenic bacteria and gram-negative bacteria, and if consumed, it can maintain the balance of intestinal microbes and stimulate gastrointestinal peristaltic motion. In addition, the addition of red fruit extract to goat's milk kefir makes it a great probiotic product to boost the body's immune system. This study aims to determine the physical and organoleptic characteristics of goat milk kefir with the addition of red fruit extract. The red fruit extract used in goat milk kefir was 0%, 2.5% and 5% of the total volume of kefir with three repetitions. The design used in this study was a completely randomized design with physical testing, namely the pH value, aw value, viscosity and total acid titration (TAT). The organoleptic tests analyzed included color, flavor, aroma and texture. The results showed that the addition of red fruit extract to kefir had a significant effect (P <0.05) on the decrease in pH. The hedonic test showed that the addition of red fruit extract had a significant effect (P<0.05) on the flavor. The results of the hedonic quality test showed that the addition of red fruit extract had a very significant effect
Keyword: goat milk, kefir, red fruit

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: