Judul: Faktor-Faktor yang Memengaruhi Cemaran Escherichia coli pada Daging Kambing dan Domba Kurban di Wilayah DKI Jakarta
Abstrak: Escherichia coli merupakan salah satu mikrob yang dapat memengaruhi keamanan daging kambing dan domba kurban. Penelitian ini bertujuan mengukur tingkat cemaran dan menentukan faktor risiko cemaran E. coli pada daging kambing dan domba kurban di Daerah Khusus Ibukota Jakarta. Penelitian ini menggunakan data sekunder mengenai kesehatan daging kurban di wilayah DKI Jakarta. Tingkat cemaran E. coli diperiksa dengan pengujian Most Probable Number (MPN). Tingkat kontaminasi E. coli didapatkan dari pemeriksaan laboratorium, sedangkan data faktor risiko dari checklist kelayakan tempat kurban. Data dianalisis secara analitik menggunakan uji chi-square untuk menentukan hubungan dan odds ratio (OR) untuk mengukur kekuatan hubungan. Daging kambing dan domba saat kurban, 66.67% mengandung E. coli yang melebihi ambang batas Standar Nasional Indonesia (1×101 MPN/g). Faktor risiko pembersihan kotoran hewan memiliki hubungan yang signifikan terhadap keberadaan E. coli. Faktor-faktor risiko lain termasuk keberadaan Surat Keterangan Kesehatan Hewan, kepadatan hewan, dan penanganan langsung hewan pascasembelih (tidak ditumpuk) juga cenderung memiliki hubungan terhadap keberadaan E. coli. Faktor-faktor risiko tersebut harus diperhatikan untuk mengendalikan cemaran E. coli pada daging kambing dan domba kurban di wilayah DKI Jakarta.
Keyword: daging domba, daging kambing, Escherichia coli, kurban

Judul: Kondisi Sanitasi Peralatan dan Tempat Pemotongan serta Tingkat Kontaminasi Mikrob dalam Daging Kurban di DKI Jakarta
Abstrak: The research was conducted to observe the sanitation of the equipments and locations of the sacrificial animal’s slaughter, microbial impurities rates in meat, and relation between sanitation practices of equipments and slaughtering location to microbial impurities rates in meat. Respondens were taken from 46 slaughtering locations in DKI Jakarta. Chi-square test was used to know the relation between sanitation practices of equipments and slaughtering location to microbial impurities rates in meat. They were 65.2% (30/46) location of sacrificial animal slaughter in Jakarta that had good equipment sanitation, but only 41.3% (19/46) locations with good location sanitation. The number of meat samples with total number of total microorganism below the SNI border in 2011 was 94% (204/217), meanwhile in 2012 the number was 96.25% (231/240). The number of meat samples with total E. coli below the SNI border in year 2011 was 95.4% (207/217), meanwhile in 2012 the number was 97.92% (235/240). The result showed there was a significant correlation between handling animal after slaughtering with the presence of E. coli in meat (P value < 0.05). It was concluded that handling animal after slaughtering by hanging could decrease the contamination of E. coli.
Keyword: sanitation, sacrifice animal, number of total microorganism, meat, Escherichia coli

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: