Judul: A Comparison of Natural and Synthetic Antioxidants in Beef Products: A Meta-Analysis
Abstrak: Produk daging sapi sangat mudah mengalami kerusakan oleh reaksi oksidasi. Permasalahan tersebut menarik para peneliti untuk melakukan studi mengenai penambahan antioksidan alami pada produk daging sapi sebagai alternatif dari antioksidan sintetis. Berbagai penelitian yang telah dilakukan tersebut menjadi dasar untuk melakukan studi meta-analisis terhadap perbandingan antara antioksidan alami dengan antioksidan sintetis pada parameter fisikokimia dan perubahan warna. Penelitian ini bertujuan untuk membandingkan efektivitas antioksidan alami dan antioksidan sintetis dalam produk daging. Metode ini meliputi tahapan identifikasi, seleksi, pemeriksaan kesesuaian, dan penentuan artikel yang terpilih. Proses seleksi menghasilkan 12 artikel yang didapat dari basis data elektronik perangkat lunak Harzing’s Publish and Perish 8.2.3944.8118. Model meta-analisis yang digunakan pada studi ini adalah random-effect model yang melibatkan grup kontrol positif dan grup eksperimental. Nilai effect size dan standard error didapatkan dengan software OpenMEE sedangkan summary size dan Uji Egger didapat dengan menggunakan software JASP 0.14.1. Penambahan antioksidan alami menunjukkan kualitas yang sebanding dengan antioksidan sintetis (p>0,05) ditunjukkan oleh parameter bilangan peroksida, kadar asam lemak bebas, kadar karbonil, kadar metmioglobin, kapasitas mengikat air, susut masak, pH, dan hue angle. Penambahan antioksidan alami lebih tinggi (p<0,05) pada parameter b (yellowness) dan chroma. Parameter yang menunjukkan kualitas lebih rendah (p<0,05) hanya terjadi pada TBARS, a (redness) dan L (lightness). Penambahan antioksidan alami pada penelitian ini menunjukkan hasil sebanding dan dapat menjadi alternatif pengganti antioksidan sintetis., Beef products are easily damaged by oxidation reactions. These problems have attracted researchers to conduct studies on the addition of natural antioxidants to beef products as an alternative to synthetic antioxidants. The various studies that have been carried out have become the basis for conducting a comparative study between the addition of natural antioxidants and synthetic antioxidants using a meta-analysis method on several parameters. This study aimed to compare the effectiveness of natural antioxidants and synthetic antioxidants in beef products. This method included the stages of identification, selection, conformity check, and the final result was in selected articles. The selection process resulted in 12 articles obtained from the electronic database of Harzing's Publish and Perish software 8.2.3944.8118. The meta-analysis model used in this study was random-effect model involving a positive control group and an experimental group. The effect size and standard error values were obtained using OpenMEE software, while the summary size and Egger test were obtained using JASP 0.14.1 software. The addition of natural antioxidants showed comparable quality to synthetic antioxidants (p>0.05), indicated by the parameters of peroxide value, free fatty acid content, carbonyl content, metmyoglobin content, water holding capacity, cooking loss, pH, and hue angle. Natural antioxidants showed a better result (p<0,05) on parameters b (yellowness) and chroma. Parameters indicating lower quality (p<0,05) only occurred in TBARS, a (redness), and L (lightness). The addition of natural antioxidants in this study showed comparable results and could be an alternative to synthetic antioxidants.
Keyword: antioksidan alami, antioksidan sintetis, fisikokimia, oksidasi, produk daging sapi

Judul: Physicochemical and Sensory Characteristics of Dried Beef Lung with Honey Addition as Antioxidant
Abstrak: Pengolahan dendeng pada penelitian ini menggunakan bahan dasar paru sapi sebagai produk samping daging untuk meningkatkan nilai gunanya. Madu ditambahkan sebagai antioksidan untuk mencegah reaksi oksidasi. Tujuan penelitian ini adalah untuk menganalisis pengaruh penambahan madu terhadap karakteristik fisikokimia dan sensorik dendeng paru sapi. Penelitian menggunakan rancangan acak lengkap satu faktor dengan perlakuan penambahan madu karet pada konsentrasi yang berbeda (0%, 5%, 10% dan 15% berdasarkan bobot paru) dengan 3 ulangan. Hasil penelitian menunjukkan bahwa penambahan madu karet dengan konsentrasi 15% dan ditambah 15% gula merah pada dendeng paru sapi menurunkan nilai pH, aw, kadar air dan meningkatkan aktivitas antioksidannya secara nyata (p<0,05). Penambahan madu karet pada dendeng paru sapi tidak berpengaruh nyata terhadap tingkat keempukan, intensitas rasa bumbu, parameter warna dan rasa tetapi berpengaruh nyata (p<0,05) terhadap parameter aroma, tekstur, intensitas rasa madu, intensitas bau bumbu dan bau madu pada uji hedonik dan uji mutu hedonik. Penambahan konsentrasi madu karet pada taraf 15% madu karet dan 15% gula merah menunjukkan hasil terbaik yang dapat memperbaiki mutu dendeng paru sapi., In this study dried beef lung was processed using lung as meat by product to increase its value. Honey was added as antioxidant to prevent oxidation reaction. The aim of this study was to analyzed the effect of honey addition on physicochemical and sensory characteristics of dried beef lung. This study designed by using one-factor completely randomized design with different rubber honey concentration (0%, 5%, 10% and 15% based on lung weight) with 3 replication. The results showed that the addition of rubber honey with a 15% concentration and 15% brown sugar in dried beef lung had a significant effect (p<0,05) can reduce pH, aw, water content and increase value of antioxidant activity. The addition of rubber honey to dried beef lung had no significant effect for tenderness level, flavor intensity of spices, color and taste parameters, but had a significant effect (p<0,05) for aroma and texture parameters, intensity aroma of spices and honey, and intensity taste of honey on hedonic test and hedonic quality test. The addition of 15% rubber honey and 15% brown sugar showed the best result can improve quality of dried beef lung.
Keyword: antioksidan, dendeng paru, fisikokimia, madu, organoleptik, antioxidant, dried lung, honey, physicochemical, sensory

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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