Judul: Karakteristik Karkas Kuda Dengan Umur, Jenis Kelamin Dan Pemanfaatan Yang Berbeda Di Kecamatan Binamu, Kabupaten Jeneponto Sulawesi Selatan
Abstrak: The study was conducted on local horse, aiming to identify the carcass characteristics of horse of different usefull (meat and draft) at different age groups (I2, I3, and I4) and sex (yeld mare and stallion). The experiment was carried out at the Horse Slaughter Place in Binamu district of Jeneponto regency, South Sulawesi. The parameters observed included body weight, carcass weight and percentage, meat and bones percentage and non carcass percentage. The results showed that sex and horse usefull had a highly significant (P<0.01) effect on carcass percentages. The carcass percentage of the stallion (59.78±1.97%) was abviously lower than that of the yeld mare (60.74±1.63%). The carcass percentage of draft type (59.88±2.52%) was abviously lower than meat type (60.59±1.86%). The influence of age on meat and bone percentage was highly significant (P<0.01). The meat percentage of I2 animal (64.53±5.68 %) was obviously lower than that of I4 animal (70.47±5.59%). Whereas, the bone percentage of I2 animal (35.47±5.68%) was obviously higher than I4 animal (29.53±5.95%). The influence of sex on bone percentage was significant (P<0.05). The bone percentage of yeld mare (29.83±5.65%) was abviously lower than of stallion (34.92±6.06%). The influence of age, sex, and different usefull on non carcass percentage was very significant (P<0.01). Non carcass percentage of I4 animal (37.90±1.70%) was obviously lower than that I2 animal (38.81±2.69 %). Non carcass percentage of meat horse (37.01±1.53%) was abviously lower than that draft horse (39.73±2.09%). Non carcass percentage of the stallion (37.67±1.94%) was abviously lower than that the yeld mare (38.54±2.39%).
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Judul: The Influence of Meat Condition and Storage Temperature on Physical and Microbiological Characteristics of Horsemeat
Abstrak: nfonnasi tentang karakteristik fisik dan mikrobiologi daging kuda di Indonesia masih sedikit. Penelitian ini bertujuan untuk mengetahui pengaruh kondisi daging dan suhu penyimpanan terhadap karakteristik fisik dan mikrobiologi daging kuda. Sampel diperoleh dari Kecamatan Binamu, Kabupaten Jeneponto. Materi yang digunakan adalah delapan ekor ternak kuda jantan lokal, berumur 7 - 9 tahun dan dipelihara dalam kondisi peternakan rakyat. Pengujian sampel daging menggunakan otot longissimus thoracis et lwnbornm. Daging kuda dikelompokkan dalam tiga kondisi, yaitu DFD, nonnal dan PSE, dan suhu penyimpanan yaitu suhu kamar (25 - 32°C) dan suhu dingin (2 - 8°C). Penelitian ini menggunakan rancangan acak lengkap pola faktorial 3 x 2. Hasil menunjukkan bahwa tidak ada interaksi antara kondisi daging dan suhu penyimpanan terhadap karakteristik fisik dan mikrobiologi pada jam kedelapan pascamati. Daging kuda dengan kondisi DFD mempunyai pH tinggi tetapi susut masak rendah daripada daging kuda yang Normal dan PSE pada jam kedelapan pascamati. Nilai pH pada penyimpanan suhu kamar lebih rendah, sedangkan keempukan lebih baik dibanding pada penyirnpanan suhu dingin. Total bakteri lebih tinggi pada daging DFD dibanding pada daging Normal dan PSE., There is limited infonnation on physical and microbiological characteristics about horsemeat in Indonesia. The objective of this study was to examine the effect of meat condition and storage temperature on physical and microbiological characteristics of horsemeat. This study was conducted in South Sulawesi, and the sample obtained from Kecamatan Bitiamu Kabupaten Jeneponto. Eight horses, 7 - 9 years old used in this study and the meat sample obtained from Longissimus thoracis et lumbomm muscle. The sample was grouped into three condition, i.e.: DFD, Nonnal and PSE, and stored in room temperature (25 - 32°C) and chilled (2 - 8°C). The data was analyzed using completed randomized design (RAL) in factorial pattern 3 x 2. The results showed that there were not interaction between meat condition and storage temperature on physical and microbiological characteristics on eight hour postmortem. The DFD horsemeat has higher pH, but lower cooking lost than Nonna! and PSE horsemeat. The pH on room temperature was lower while, tenderness better than chilled storage. The total bacteria counts was higher in D FD horsemeat than Normal and PSE horsemeat.
Keyword: Meat condition, Microbiology, Horse meats

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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