Judul: Safety in consuming goat sate viewed from heating aspect and total amount of microbes contamination from sate shops in east jakarta
Abstrak: Sate,which is one of Indonesian traditional foods, is a kind of small meat slices which are sticked into sharpened bamboo splinters, grilled and then served with peanut flavour or soya sauce. Meat used to make goat sate is not only derived from goat meat but also from sheep meat. The objectives of this research were to know the safety in consuming sate viewed from the heating aspect of the broilling result between half cooked sate and cooked sate, and also to know the level of microbes contamination aspect in raw sate meat, half cooked sate and cooked sate. Parameters measured were the internal temperature in heating process of half cooked sate and the cooked sate and the level of microbes contamination which was viewed from the total plate count (TPC), Coliform, Escherichia coli, Staphylococcus aureus and Salmonella in raw sate meat, half cooked sate and cooked sate. The obtained result showed that the average temperature in heating half cooked sate was 61.68 0C by the average time of 2 (two) minutes and 43 seconds, while the average temperature in heating cooked sate was 77.31 0C by the average times of 5 (five) minutes. The half cooked sate was not safe if viewed from toxoplasmosis aspect. Percentage of TPC, Coliform, E. coli in raw sate was above SNI 01-6366-2000, each as follow : 100%, 93.3%, 3.3%. Besides this fact, the finding of Salmonella in raw sate meat as the raw material of sate was not safe to be broilled. The average amount of microbes contamination of the half cooked sate if compared with infectious dose was not safe for consuming while the cooked sate was safe. The impact of heating sate to decrease the total amount microbe in Coliform was significant (p< 0.05), whereas the impact of heating sate for other microbes were no t significant.
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Judul: Evaluasi Penerapan Sistem Pemotongan Ditinjau dari Keamanan dan Kehalalan Daging pada Tempat Pemotongan Kambing di kota Jambi
Abstrak: Food of animal origin such as a meat, milk, egg and processed product are perishable and potentially for biological hazard, chemical, and physical known as Potentially Hazardous Food (PHF). Hence, handling of this product must be good and true. There are several steps that determine the quality and safety of meat in their supply chain, one of which is the stage of salughtering in slaughterplaces. The objective of this study to evaluate the application of slaughtering (Good Salughtering Practice), Halal Assurance System (HAS), and meat safety at goat slaughterplaces in Jambi city that term of microbiological contamination, heavy metals contamination and organofosfat pesticide residues. The study used a descriptive, randomized sampling of livestock numbers slaughtered at slaughterplaces in Jambi city. Evaluation of physical quality of the meat (pH, color, and water holding capacity), microbial contamination (TPC, E.coli, coliform, Salmonella sp, and Staphylococcus) contamination of heavy metals (Pb, Cd, and Hg) and pesticide residues organofosphat. The sample used for the analysis of physical and microbial contamination is the leg, whereas the sample used for the analysis of heavy metals and pesticide residues are leg, liver and kidney. The GSP implementations at all of slaugtherplaces in Jambi city has not been done to maximum. This is proved from ten assessment characters of East Jambi, Telanaipura, and Jambi Market Slaugtherplaces can be able to meet 58.00%, 57.50%, 58.00% respectively. SJH parameters were evaluated largely unmet. East Jambi, Telanaipura, and Jambi Market Slaugtherplaces was carry of SJH by 47.50%, 49%, 45.50% respectively. The value of meat goats pH is still within the range of normal meat pH (5.75 and 5.92) at all of goat slaughterplaces. The Water Holding Capacity (WHC) on ranges (37.58% - 42.56%) and color of meat goats on ranges (6.5 - 7.5) are included in the Quality II with dark red color. Microbiological contamination, especially E. coli and coliform in meat goats was exceed the maximum limit according to Indonesian National Standard 3925: 2008. E. coli exceeded the maximum found at East Jambi and Telanaipura Goat Slaughterplaces. Coliform exceeded the maximum limit found at all of goat slaughterplaces. The meat, liver and kidney goats in Jambi city showed undetectable residues of heavy metals, but the meat and kidney goats contaminated by organophosphate pesticide residues of dikhlorfos and profenofos groups. All of samples that positive were contaminated demonstrate the value of which does not exceed the maximum limit determined by Indonesian National Standard 7317:2008 about contamination limits organophosphate pesticide residue groups are 0.05 ppm.
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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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