Judul: Daging Artifisial Zat Besi sebagai Alternatif Pangan Vegetarian Pencegah Anemia.
Abstrak: Vegetarian merupakan kelompok rentan terhadap risiko anemia. Hal ini disebabkan oleh rendahnya penyerapan zat gizi besi dalam bentuk non heme. Tujuan dari penelitian ini adalah menghasilkan formula daging artifisial melalui pemanfaatan tepung ubi (Ipomoea batatas L) untuk mengurangi penggunaan tepung gluten serta tinggi kandungan zat besi sebagai alternatif pangan vegetarian pencegah anemia. Penelitian ini merupakan eksperimental studi dengan rancangan acak lengkap. Formula terpilih didasarkan atas beberapa kriteria keputusan yakni nilai keseluruhan hedonik (kesukaan), bioavailabilitas Fe dan biaya produksi. Kandungan gizi formula terpilih per 100g yaitu 63.22g air, 0.39g abu, 21.39g protein (sumber protein), 0.07g lemak (rendah lemak), 14.95g karbohidrat dan 8.44mg zat besi (tinggi besi). Nilai bioavailabilitas besi produk sebesar 28.83% (setara 2.43mg) dan diharapkan dapat dijadikan sebagai alternatif pangan vegetarian pencegah anemia gizi besi.
Keyword: anemia, bioavailabilitas Fe, daging artifisial, tinggi zat besi, tepung ubi

Judul: Daya Terima Konsumen dan Kandungan Gizi Daging Analog Berbasis Tepung Gluten dan Tepung Ubi Jalar yang Difortifikasi Zat Besi
Abstrak: Most of vegetarians are at risk of anemia iron deficiency because their non heme iron foods are absorbed lower in body. Analogue meat fortified with iron was made for preventing anemia. The aim of this study was to know a consumer acceptance and nutrients content of analogue meat based on gluten flour and sweet potato flour fortified with iron. The best product was decided by Comparisson of Matrix Exponential Methods with organoleptic test and processing cost consideration. Water content of this product was 59.38% (wb). This analogue meat contained of ash 5.68% (db), protein 32.44% (db), fat (db) 9.03%, carbohydrate 52.84% (db), energy 422.44 Kal (db), and iron 6.44 mg/100 g (db) with bioavaibility 27.43%. Essential amino acid contents of this product, histidine 20.61 mg/g protein was adequate for a day. Hardness and water hold capacity of raw analogue meat and cooked analogue meat were not significantly different (p>0.05). Thirty vegetarian consumer panels accepted this product more than 73.33% based on acceptance consumers test. In a day, portion that served was three slices meat (70 g) provided energy 119.88 Kal, protein 8.87 g, fat 2.47 g, carbohydrate 15.54 g, iron 1.76 mg. Iron content of this product covered 13.57% of men requirement (age 19–64) and 6.77% of women requirement (age 19–49).
Keyword: Bogor Agricultural University (IPB), vegetarian., iron, gluten, analogue meat

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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