Judul: Correlation between Stress Level, Emotional Eating, and Nutritional Knowledge with Fast Food Consumption among IPB Students
Abstrak: Penelitian ini bertujuan untuk menganalisis hubungan tingkat stres, emotional eating, dan pengetahuan gizi dengan konsumsi makanan cepat saji pada mahasiswa gizi dan non gizi di IPB. Penelitian ini menggunakan desain cross sectional dan melibatkan 30 mahasiswa gizi serta 30 mahasiswa non gizi. Data karakteristik subjek, tingkat stres, emotional eating, pengetahuan gizi, dan frekuensi konsumsi makanan cepat saji dikumpulkan melalui kuesioner dan wawancara. Sebagian besar subjek berada pada tingkat stres sedang, yaitu 73,3% pada mahasiswa gizi dan 70,0% pada mahasiswa non gizi. Mayoritas mahasiswa gizi termasuk dalam kategori emotional eater (66,7%), sementara mayoritas mahasiswa non gizi termasuk dalam kategori non emotional eater (56,7%). Sebagian besar subjek memiliki pengetahuan gizi yang baik, yaitu 56,7% pada mahasiswa gizi dan 50,0% pada mahasiswa non gizi. Frekuensi konsumsi makanan cepat saji lebih tinggi pada mahasiswa gizi (37,00, This study aimed to analyze the correlation between stress levels, emotional eating, and nutritional knowledge with fast food consumption among nutrition and non-nutrition students at IPB. This cross-sectional study involved 30 nutrition students and 30 non-nutrition students. Data on subject characteristics, stress levels, emotional eating, nutritional knowledge, and frequency of fast food consumption were obtained through questionnaires and interviews. Most subjects were at a moderate stress level, with 73.3% of nutrition students and 70.0% of non-nutrition students falling into this category. The majority of nutrition students were categorized as emotional eaters (66.7%), while most non-nutrition students were categorized as non-emotional eaters (56.7%). Most subjects had good nutritional knowledge, with 56.7% of nutrition students and 50.0% of non-nutrition students in this category. Nutrition students had a higher frequency of fast food consumption (37.00
Keyword: emotional eating, stress level, nutritional knowledge, fast food consumption, college student

Judul: Hubungan Stres dan Emotional Eating dengan Kualitas Diet pada Mahasiswa Gizi Tingkat Akhir
Abstrak: Penelitian ini bertujuan mengetahui dan menganalisis hubungan antara stres dan emotional eating dengan kualitas diet dan asupan serta kecukupan zat gizi mahasiswa gizi tingkat akhir. Desain penelitian ini merupakan studi cross sectional dengan jumlah subjek sebanyak 50 mahasiswa Gizi Masyarakat IPB tingkat akhir. Penelitian dilakukan secara online pada bulan Mei–Juni 2023 melalui pengisian kuesioner dan wawancara. Instrumen pengukuran tingkat stres menggunakan kuesioner Depression, Anxiety, Stres Scale 42 dan emotional eating menggunakan kuesioner Adult Eating Behaviour Questionnaire. Sebagian besar subjek mengalami stres ringan (34%) dan emotional undereating (60%). Sebagian besar subjek tergolong dalam kategori HEI need improvement (70%). Hasil analisis menunjukkan tidak terdapat hubungan signifikan antara karakteristik subjek dengan tingkat stres dan kualitas diet (p>0,05), stres dengan emotional overeating maupun emotional undereating (p>0,05) serta emotional overeating dan emotional undereating dengan kualitas diet (p>0,05). Hasil analisis hubungan antara antara tingkat stres dengan kualitas diet menunjukkan adanya hubungan negatif (p=0,000; r=-0,479). Selain itu, ditemukan adanya hubungan positif antara tingkat stres dengan kecukupan energi, kecukupan protein, dan kecukupan lemak (p<0,05) serta emotional overeating dengan asupan energi, asupan protein, asupan lemak, dan asupan karbohidrat (p<0,05). Diketahui pula terdapat hubungan negatif antara emotional undereating dengan asupan protein dan asupan karbohidrat (p<0,05)., This research aims to determine and analyze the relationship between stress and emotional eating with diet quality and nutrient intake in final-year nutrition students. The design of this research was a cross-sectional study with 50 final-year Community Nutrition IPB students as subjects. The research was conducted online in May–June 2023 by filling out questionnaires and interviews. Instruments for measuring stress levels using the Depression, Anxiety, Stress Scale 42 questionnaire and emotional eating using the Adult Eating Behavior Questionnaire questionnaire. Most of the subjects experienced mild stress (34%) and emotional undereating (60%). Most of the subjects classified to the category of HEI need improvement (70%). The results of the analysis showed that there was no significant relationship between subject characteristics with stress level and diet quality (p>0.05), stress with emotional overeating and emotional undereating (p>0.05) also emotional overeating and emotional undereating with diet quality (p>0.05). The results of the analysis relationship between stress levels and diet quality showed a negative correlation (p=0.000; r=-0.479). In addition, a positive correlation was found between stress levels with energy, protein, and fat adequacy (p<0.05) also emotional overeating with energy, protein, fat, and carbohydrate intake (p<0.05). It was also found that there was a negative correlation between emotional undereating with protein and carbohydrate intake (p<0.05).
Keyword: diet quality, emotional eating, final-year student, nutrient intake, stress level

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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