Judul: Improving The Quality of Sweet Duck Jerky Typical of South Kalimantan Through Modification Antioxidant Rich Spices
Abstrak: Daging itik afkir banyak digunakan oleh masyarakat untuk membuat masakan dan produk olahan. Daging itik afkir berasal dari itik yang sudah melewati masa puncak produksinya. Kelemahan daging itik afkir adalah tekstur yang alot, memiliki bau yang lebih amis dan kandungan lemak yang tinggi. Daging yang lebih banyak mengandung lemak biasanya mempunyai kecenderungan untuk menghasilkan off-flavour yang lebih besar seperti bau tengik. Kandungan lemak yang tinggi juga meningkatkan peluang terjadinya proses oksidasi lemak dan terbentuknya radikal bebas. Upaya mengatasi terjadinya oksidasi dan terbentuknya radikal bebas adalah pemberian bumbu yang mengandung antioksidan tinggi pada saat pengolahan daging itik, salah satunya menjadi dendeng itik manis yang banyak berkembang di Kalimantan Selatan. Tujuan penelitian adalah untuk menganalisis pengaruh modifikasi bumbu yang kaya antioksidan terhadap peningkatan kualitas dendeng itik manis khas Kalimantan Selatan yang diproduksi dari daging itik afkir serta mendapatkan formula bumbu yang tepat dalam pembuatan dendeng itik manis untuk meningkatkan kualitas dan daya simpannya. Penelitian terdiri atas tiga tahapan utama yaitu penentuan formula bumbu dendeng, pembuatan dendeng itik manis dan tahapan analisis terhadap berbagai peubah yang ingin diketahui. Rancangan penelitian yang digunakan adalah racangan acak lengkap pola faktorial. Data yang diperoleh dianalisis dengan analisis ragam (ANOVA) dilanjutkan dengan uji beda nyata jujur (BNJ). Pengolahan data dilakukan dengan menggunakan program Microsoft Excel. Hasil penelitian menunjukkan bahwa formula bumbu yang digunakan berpengaruh nyata (p<0,05) terhadap peubah kadar protein, kadar malondialdehida, rendemen dendeng itik, aktivitas air, penghambatan DPPH dan aktivitas antioksidan. Berdasarkan hasil penelitian, penyimpanan dendeng selama empat minggu masih menunjukkan kualitas yang baik dan layak untuk dikonsumsi. Penggunaan formula bumbu terbaik ditunjukkan oleh formula bumbu B dengan penurunan nilai aktivitas air, menjaga kadar MDA tetap rendah dan memiliki aktivitas antioksidan tertinggi., Rejected duck meat is widely used by the community to make dishes and processed products. The rejected duck meat comes from ducks that have passed their peak production period. The weakness of rejected duck meat is a tough texture, has a more fishy smell and high fat content. Meats that contain more fat usually have a tendency to produce larger off-flavors such as rancid odors. The high fat content also increases the chances of fat oxidation and the formation of free radicals. Efforts to overcome the occurrence of oxidation and the formation of free radicals are the provision of spices that contain high antioxidants when processing duck meat, one of which is sweet duck jerky which is widely grown in South Kalimantan. The purpose of this study was to analyze the effect of modified antioxidant-rich spice on the quality of sweet duck jerky typical of South Kalimantan produced from rejected duck meat and to obtain the right spice formula in the manufacture of sweet duck jerky to improve its quality and shelf life. The study consisted of three main stages, namely determining the formula of beef jerky, making sweet duck jerky and analyzing various variables that you want to know. The research design used was a completely randomized design with a factorial pattern. The data obtained were analyzed by analysis of variance (ANOVA) followed by the Tukey’s HSD test. Data processing is carried out using Microsoft
Keyword: dendeng itik, formula bumbu, itik afkir, kualitas, penyimpanan

Judul: Characteristics of Beef Dendeng Added by Fresh Red Ginger (Zingiber officinale var. Rubrum) as A Seasoning
Abstrak: Dendeng merupakan produk olahan daging yang dapat mengalami ketengikan akibat adanya reaksi oksidasi lipida. Penambahan jahe merah segar sebagai bumbu dapat menghambat pertumbuhan bakteri, meningkatkan aktivitas antioksidan dan berpotensi meningkatkan keempukan. Penelitian ini bertujuan menguji karakteristik dendeng sapi yang diberi penambahan jahe merah segar sebagai bumbu. Penelitian ini menggunakan perlakuan penambahan jahe merah segar dengan konsentrasi sebesar 0%, 12,5% dan 25% dari berat daging. Daging sapi diiris dengan ketebalan 5 mm dan dimarinasi dengan bumbu selama 12 jam. Daging yang telah dimarinasi, dikeringkan dalam oven pada suhu 60 °C selama 3 jam dan dilanjutkan dengan menggunakan suhu 70 °C selama 5 jam. Hasil penelitian menunjukkan bahwa penambahan jahe merah segar pada dendeng mampu meningkatka pH, aw, kadar air, aktivitas penghambatan DPPH, dan kapasitas antioksidan, serta menurunkan tingkat kekerasan, kadar MDA dan TPC. Bakteri Salmonella sp., Escherichia coli dan Staphylococcus aureus tidak terdeteksi keberadaanya pada semua perlakuan dan lama penyimpanan. Berdasarkan keempukan yang dihasilkan, penambahandan jahe merah segar sebesar 12,5% dan 25% pada dendeng sapi matang lebih disukai panelis. Dendeng sapi dengan penambahan jahe merah segar sebesar 25% menunjukkan hasil terbaik untuk pengujian sifat fisikokimia, organoleptik, mikrobiologi, dan aktivitas antioksidan., Dendeng is a processed meat product that can have rancidity due to lipid oxidation and microbiology activity. Adding fresh red ginger as a spices can influencing taste, inhibit the growth of bacteria, increasing antioxidant activity, and potentially increasing tenderness. This study aims to examine the characteristics of beef jerky added by fresh red ginger (Zingiber officinale var. Rubrum) as a seasoning in marination step. This study used the addition of fresh red ginger with proportion 0%, 12,5% and 25% from meet weight. Beef was sliced with a thickness of 5 mm then was marinated with spices for 12 hours. Marinated beef was dried using oven at 60 °C for 3 hours and was continued by using temperature of 70 °C for 5 hours. The results showed that the addition of fresh red ginger to beef jerky was able to increase pH, aw, moisture content, DPPH inhibitory activity, and antioxidant capacity, as well as reduce hardness level, MDA and TPC numbers. Salmonella sp., Escherichia coli and Staphylococcus aureus bacteria were not detected in all treatments and storage time. Based on the tenderness result, the addition of fresh red ginger by 12.5% and 25% in cooked beef jerky was preferred by the panelists. Beef jerky with the addition of 25% fresh red ginger showed the best results for testing the physicochemical, organoleptic, microbiological, and antioxidant activity properties.
Keyword: antioxidant, beef jerky, fresh red ginger, microbiology, sensory

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: