Judul: Persepsi tentang pangan sehat, pemilihan pangan dan kebiasaan makan sehat  pada mahasiswa
Abstrak: Tujuan dari penelitian ini adalah mengkaji persepsi tentang pangan sehat, pemilihan pangan dan kebiasaan makan sehat pada mahasiswa Program Studi Sarjana Ilmu Gizi IPB tahun ajaran 2013/2014. Desain penelitian yang digunakan adalah cross sectional study, dengan subjek penelitian berjumlah 120 orang terdiri dari 103 perempuan dan 17 laki-laki. Subjek memiliki persepsi pangan sehat yang netral (77.5%) dan positif (22.5%). Aspek alasan dalam pemilihan pangan yang utama adalah kandungan alami dalam pangan, kesehatan dan harga. Aspek keragaman dalam pemilihan pangan berada pada kategori sedang (43.8%). Kebiasaan makan sehat subjek baik (57.5%) dengan kualitas konsumsi pangan yang buruk (54.2%). Tidak terdapat perbedaan persepsi tentang pangan sehat, aspek keragaman dalam pemilihan pangan dan kebiasaan makan sehat antara kelompok status gizi kurang, normal dan lebih. Persepsi tentang pangan sehat berhubungan dengan pemilihan pangan pada aspek alasan kesehatan, suasana hati, kandungan alami dalam pangan, harga, familiaritas, dan masalah etika. Aspek keragaman dalam pemilihan pangan berhubungan dengan kebiasaan makan sehat yang diukur berdasarkan kualitas konsumsi pangannya. Terdapat hubungan antara uang saku dan aspek alasan (kesehatan, suasana hati, kandungan alami dalam pangan, pengendalian berat badan, masalah etika) dalam pemilihan pangan dengan skor kebiasaan makan sehat., The aims of this study was to determine the perception of healthy food, the food choice and healthy eating among the first year undergraduate students of Nutrition Science IPB batch 2013/2014. The design of this study was a cross sectional study with the total number of subjects are 120, consisting 103 females and 17 males. The result shows that the subject who has neutral perception about healthy foods (77.5%) is higher than the positive perception (22.5%). The main reasons of the subjects in choosing foods are natural content, health and price. The aspects of diversity in selecting subject’s food are at moderate category (43.8%). The subject’s healthy eating is categorized low (57.5%) with quality consumption of food is poor (54.2%). There is no difference perception about healthy food, aspects of diversity in food choice and healthy eating between group which has low nutritional status, normal and over. The perception about healthy food is correlated with the reason in choosing foods (health, mood, natural content, price, familiarity, and ethics concern). The diversity aspects at food choice is correlated with healthy eating which is measured by their quality consumption. There is a correlation between pocket money and the reason in choosing foods (health, mood, natural content, weight control, ethics concern) with the score of healthy eating.
Keyword: kebiasaan makan sehat, mahasiswa, pemilihan pangan, persepsi

Judul: Analisis Gaya Hidup, Pengetahuan Gizi, Body Dissatisfaction, dan Status Gizi pada Mahasiswa IPB University
Abstrak: Penelitian bertujuan untuk menganalisis gaya hidup (kebiasaan makan dan aktivitas fisik), pengetahuan gizi, body dissatisfaction, dan status gizi pada mahasiswa IPB University tahun ajaran 2022/2023. Desain penelitian ini yaitu comparative cross sectional study yang terdiri dari 40 subjek laki-laki dan 40 subjek perempuan yang dipilih secara systematic random sampling. Pengumpulan data dilakukan melalui wawancara dan self-administrated secara luring. Keragaman pangan subjek laki-laki dan perempuan termasuk dalam kategori tinggi berturut turut 95% dan 97,5%. Aktivitas fisik subjek laki-laki dan perempuan termasuk dalam kategori ringan (40% dan 65%). Pengetahuan gizi kedua kelompok subjek dalam kategori cukup (52,5%). Status gizi subjek laki-laki termasuk dalam kategori kurus (40%) sedangkan perempuan dalam kategori normal (47,5%). Penilaian body dissatisfaction terhadap kedua kelompok subjek termasuk dalam kategori tidak ada perhatian (65% dan 50%), Terdapat hubungan yang nyata pada body dissatisfaction dengan status gizi antara kedua kelompok subjek (p=0,027 dan p=0,015)., The research aims to analyze lifestyle (eating habits and physical activity), nutritional knowledge, body dissatisfaction, and nutritional status of IPB University students for the 2022/2023 academic year. The design of this study was a comparative cross sectional study consisting of 40 male subjects and 40 female subjects selected by systematic random sampling. Data collection was carried out through interviews and offline self-administration. The diversity of food for male and female subjects was included in the high category of 95% and 97.5%, respectively. The physical activity of male and female subjects was included in the light category (40% and 65%). The nutritional knowledge of the two subject groups was in the sufficient category (52.5%). The nutritional status of male subjects is included in the thin category (40%) while women are in the normal category (47.5%). The body dissatisfaction assessment of the two subject groups was included in the no concern category (65% and 50%). There was a significant correlation in body dissatisfaction and nutritional status between the two subject groups (p=0.027 and p=0.015).
Keyword: body dissatisfaction, lifestyle, nutrition knowledge, nutritional status

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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