Judul: Pemanfaatan Ekstrak Kulit Manggis (Garcinia Mangostana Linn) dalam Pengembangan Puding Instan untuk Penderita Kanker
Abstrak: The study aimed to develop the utilization of mangosteen pericarp in production of instant pudding for cancer patients. This study consisted of five stages, namely mangosteen pericarp extraction, xanthone and nutrition analysis, pudding instant with mangosteen pericarp extract formulation, organoleptic test, xanthone and nutrition analysis of selected instant pudding. The extraction is done by maceration using 96% ethanol. Based on organoleptic test, F1 (2.5%) was the best formula. It contained 366 mg α-mangostin/ serving size of 230 g, energy 207 kkal, protein 2.58 g, fat 3.08 g, carbohydrate 42.32 g.
Keyword: Bogor Agricultural University (IPB), xanthone, pudding, mangosteen pericarp extract, antioxidant

Judul: Pemanfaatan karaginan dalam pembuatan tepung puding instan dan pendugaan umur simpannya
Abstrak: The aimed of this study was to use in the manufacture of flour karaginan instant pudding and perform shelf life estimation. This study was conducted in three stages as: (1) physico-chemical analysis caraagenan (2) the formulation and optimization of instant pudding powder formula and (3) estimation of the shelf life of instant pudding powder. The results showed the comparison of kappa and iota caraagenan to be formulated in the instant pudding powder with a ratio of 1:1 (the range of concentration 0.5 - 1.2% in both type of caraagenan). The composition optimum of the instant pudding powder based on the studied of formulation: caraagenan 4.72%; mocaf 5.14%, dextrin 88.58%, and KCl 1.57%. The verification formula of the instant pudding powder have been found that a gel strength 423.75 g and persent of syneresis 0.003. The sensory result of instant pudding powder was appearance 5.29, aroma 5.57 and texture 5.21. The gel strength of the commercial pudding have been found that a gel strength 400 g and persent of sineresis 0003. Shelf life of instant pudding powder is 8.0 months when stored at room temperature 27 °C.
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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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