Judul: Physicochemical, Microbiological and Organoleptic Characteristics of Fermented Lamb Sausage with Added Jack Bean Flour
Abstrak: Daging domba merupakan bagian otot skeletal dari karkas domba yang aman, layak dan lazim dikonsumsi dan dapat berupa daging segar, dingin, atau daging beku. Rata-rata kadar air dalam daging domba sebesar 76,01%, kadar abu sebesar 66%, kadar protein sebesar 19,40%, kadar lemak sebesar 2,57%, dan kadar kolesterol sebesar 81,38 mg/100 g daging. Tingginya kandungan air dan zat gizi pada daging domba membuat daging mudah mengalami penurunan kualitas. Pengolahan daging domba menjadi sosis fermentasi dapat mengurangi risiko kerusakan dan memperpanjang umur simpan. Sosis fermentasi umumnya dibuat dengan menggunakan bakteri asam laktat (BAL) sehingga menghasilkan produk yang asam dan kurang solid. Oleh karena itu, perlu ditambahkan tepung kacang koro sebagai bahan pengikat. Penelitian ini bertujuan untuk menganalisis karakteristik fisikokimia, mikrobiologi, dan organoleptik sosis fermentasi daging domba premium IPB dengan penambahan tepung kacang koro sebanyak 0% dan 30%. Analisis terdiri dari nilai pH, aw, TAT, kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, total asam lemak, total asam amino, TPA (Texture Profile Analyzer), total BAL, E. coli, S. aureus, organoleptik hedonik dan mutu hedonik. Data penelitian dianalisis menggunakan uji T dan uji Kruskal-Wallis untuk analisis sensori. Penambahan tepung kacang koro pada sosis fermentasi daging domba premium IPB meningkatkan nilai pH, springiness, chewiness, kadar protein dan kadar karbohidrat sosis fermentasi. Penambahan tepung kacang koro juga dapat menurunkan nilai TAT, aw, gumminess, kadar air, total bakteri E. coli dan S. aureus. Penambahan tepung kacang koro juga memberikan pengaruh terhadap uji hedonik meliputi aspek warna, rasa, dan tekstur, serta uji mutu hedonik meliputi aspek warna, rasa, aroma, dan tekstur sosis fermentasi. Penambahan tepung kacang koro pada sosis fermentasi memenuhi Standar Nasional Indonesia (SNI) Sosis Daging 3820-2015 terhadap nilai kadar air, kadar lemak, dan kadar protein. Penambahan tepung kacang koro mampu meningkatkan total asam lemak tak jenuh dan asam amino esensial pada sosis fermentasi. Aspek organoleptik berupa warna pada sosis fermentasi dengan penambahan tepung kacang koro lebih disukai panelis. Sosis fermentasi dengan penambahan tepung kacang koro dapat dianggap sebagai pilihan yang lebih unggul dalam hal kualitas nutrisi dan keamanan pangan dibandingkan dengan sosis fermentasi tanpa penambahan tepung kacang koro., Lamb meat is the skeletal muscle part of the lamb carcass that is safe, suitable, and commonly consumed, and it can be in the form of fresh, chilled, or frozen meat. The average water content in lamb meat is 76,01%, ash content is 0,66%, protein content is 19,40%, fat content is 2,57%, and cholesterol content is 81,38 mg/100 g of meat. The high water and nutrient content in lamb meat make it susceptible to quality deterioration. Processing lamb meat into fermented sausages can reduce the risk of spoilage and extend shelf life. Fermented sausages are typically made using lactic acid bacteria (LAB), resulting in a product that is acidic and less firm. Therefore, it is necessary to add velvet bean flour as a binding agent. This study aims to analyze the physicochemical, microbiological, and sensory characteristics of premium IPB lamb meat fermented sausages with the addition of jack bean flour at 0% and 30%. The analysis includes pH value, water activity (aw), total acidity (TAT), water content, ash
Keyword: karakteristik fisikokimia, mikrobiologi, uji organoleptik, daging domba premium ipb, sosis fermentasi, kacang koro

Judul: Chemical Characteristic and Total Lactic Acid Bacteria of Fermented Sausage Premium Lamb Meat with Addition of Jack Bean Flour
Abstrak: Sosis fermentasi merupakan produk olahan dari campuran daging, lemak, kultur bakteri asam laktat (BAL), dan bumbu lainnya yang dimasukkan ke selubung sosis. Sosis fermentasi umumnya tidak menggunakan tepung dalam komposisi sebagai bahan tambahan. Penambahan tepung kacang koro pedang dapat meningkatkan kualitas karakteristik kimia dan total BAL sosis fermentasi. Penelitian ini bertujuan menguji kandungan sifat kimia dan total BAL pada sosis fermentasi daging domba premium dengan penambahan tepung kacang koro. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan penambahan tepung kacang koro pedang (0% dan 30%) dengan 3 kali pengulangan secara duplo. Prosedur analisis yang digunakan dalam penelitian ini merupakan analisis kadar air, kadar protein, kadar lemak, kadar karbohidrat, kadar abu, dan total BAL. Data hasil analisis diolah menggunakan uji T. Hasil analisis menunjukkan perbedaan signifikan pada kadar air dan kadar karbohidrat dengan penambahan tepung kacang koro. Secara keseluruhan tidak terdapat perbedaan signifikan pada sosis fermentasi daging domba premium dengan penambahan tepung kacang koro pedang pada karakteristik kimia dan total BAL dengan total BAL yang memenuhi standar pangan fungsional., Fermented sausage is a processed product made from mixture of meat, fat, lactic acid bacteria (LAB) culture, and other seasonings that inserted to sausage casing. Fermented sausage generally does not used flour as an additive. The addition of jack bean flour can improve fermented sausage the quality of chemical and total LAB characteristic. This study conducted to examine the chemical and total LAB properties of premium lamb fermented sausages with jack bean flour addition. The research used completely randomized design (CRD) with the addition of jack bean flour (0% and 30%) and 3 times repeated in duplo. The analysis procedures used in this research were analysis of water content, protein content, fat content, carbohydrate content, ash content, and total LAB. The data from the analysis were processed using a T-test. The results of the analysis showed significantly different on water content and carbohydrate content. Generally, there is not significantly different on fermented sausage with jack bean flour addition of the chemical and total LAB that has met functional food standards.
Keyword: characteristic, fermented sausage, jack bean flour

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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