Judul: Snack Bar Formulation Based on Pumpkin (Cucurbita moschata) and Tempeh as an Immune Booster Functional Food
Abstrak: Labu kuning dan tempe merupakan bahan pangan yang memiliki komponen biokimia yang kompleks dan dianggap sebagai bahan pangan fungsional yang dapat meningkatkan sistem imun karena mengandung komponen yang dapat meningkatkan fungsi imun dan mempunyai aktivitas antioksidan. Tujuan penelitian ini adalah mendapatkan formula terbaik snack bar dari labu kuning dan tempe sebagai pangan fungsional immune booster. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan rasio labu kuning dan tepung tempe yaitu (%) F1 (30:70), F2 (40:60), F3 (50:50), F4 (60:40), dan F5 (70:30). Hasil organoleptik menunjukan bahwa kelima formula dapat diterima oleh panelis. Formula terpilih berdasarkan uji hedonik dan kandungan gizi terbaik yaitu F2. Hasil analisis kimia snack bar labu kuning dan tempe formula terpilih F2 mengandung air 12,1% (bb), abu 1,93% (bb), lemak 26,69% (bb), protein 16,09% (bb), karbohidrat 43,19% (bb), zinc 11,96 mg/100g, ß-karoten 3 300 µg/100g (275 RAE vitamin A), kapasitas antioksidan 42,8mg/g AEAC, dan nilai IC50 23 ppm. Produk snack bar labu kuning dan tempe dapat diklaim sebagai sumber protein, kaya provitamin A, dan kaya zinc., Pumpkin and tempeh are food ingredients that have complex biochemical components and are considered as functional food ingredients that can improve the immune system because they contain substances that may increase immune function and have high antioxidant activity. The purpose of this study was to obtain the best formula for snack bars from pumpkin and tempeh as an immune booster functional food. The study used a completely randomized design (RAL) with a ratio of pumpkin and tempeh flour, namely (%) F1 (30:70), F2 (40:60), F3 (50:50), F4 (60:40), and F5 (70:30). The organoleptic results showed that the five formulas were acceptable to the panelists. The formula was selected based on acceptance rating test and best nutrition namely F2. The results of the chemical analysis of the selected pumpkin and tempeh snack bars contain 12,1% (wt) water, 1,93% (wt) ash, 26,69% (wt) fat, 16,09% (wt) protein, 43,19% (wt) carbohydrates, 11,96 mg / 100g zinc, 3 300 µg/100g β-carotene (275 RAE vitamin A), 42,8 mg/g AEAC antioxidant capacity, and score of IC50 23 ppm. Snack bar products can be claimed as a source of protein, rich in provitamin A, and rich in zinc.
Keyword: Functional food, immune booster, pumpkin, snack bar, tempeh

Judul: Pemanfaatan tepung jewawut (Pennisetum glaucum) dan tepung ampas tahu dalam formulasi snack bar
Abstrak: Snack is food which is consumed between main meals. That is why the demand for snack foods is increasing. Many of these snack found nowadays in Indonesia are lacking of bioactive components such as antioxidant and dietary fiber. One of famous snack types nowadays is snack bar. Not so many commercial snack bars are found in Indonesia. Most of them are imported product and expensive in price. In this research, snack bar made of local ingredients which contained bioactive compounds and dietary fiber was trying to be made. The local ingredients were from millet flour and okara flour. Millet is one type of cereals. Its common name is Pearl Millet (Pennisetum glaucum). Okara flour is one of the wastes from tofu production. Millet is the source of antioxidant and okara flour is source of fiber. Both of these ingredient are not used by people to be food raw materials. The other ingredients in this research were hunkue flour, sugar, skim milk, nutmeg fruit, and water. The aim of this research was to get the best formulation of snack bar based on organoleptic, antioxidant, and fiber analysis. The variables that were differentiated among formulas were ratio of millet and okara flour (1:1, 1:2, and 2:1) and fat source. Fat sources of these bars were palm oil and avocado. Six formulas were obtained from these two variables. Based on hedonic rating test, formula with palm oil obtained the highest score and the difference between flour ratios was not significant. The higher the percentage of additional flour okara, the level of total dietary fiber in product would be higher. Formula 1:2 using avocado had the highest fiber content (17,21%). However, formula 2:1 using palm oil had the highest antioxidant capacity (4,98 mg vitamin C equivalent per 100 gram product). The antioxidant activity was higher if the proportion of millet flour were higher in product. Based on the results, formula with the ratio of millet and okara flour= 1:2 was the best formula. The antioxidant capacity of that formula was 3,76 mg vitamin C equivalent per 100 gram product and the total fiber was 13,13%. This product contained water (12,5%), ash (1,7%), protein (12,65%), fat (22,8%), carbohydrate (62,86%), iron (64 ppm), zinc (16 ppm), and calcium (2308 ppm). The color of formula M1:2 were L= 61,12, a= +5,89, b= +2,86, and 0Hue= 77,23. The hardness level of the chosen snack bar millet-okara formula was 852 gram force.
Keyword: 

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: