Judul: Evaluasi Uji Fisik Kualitas Dedak Padi di Kabupaten Kebumen Jawa Tengah.
Abstrak: Rice bran is a by product of rice milling industry which can be used as feedstuff. A different rice milling will influence the result of rice bran’s physical and chemical properties. The purpose of this research was to assess the nutrien content of rice bran through physical test and compared with chemical test methods in Kebumen district. The experimental design used in this study was randomized block design (RBD) with 5 treatments and 3 groups. The treatment were P1 = Buluspesantren sub districts; P2 = Karangsambung sub districts; P3 = Kebumen sub districts; P4 = Gombong sub districts and P5 = Kutowinangun sub districts. Data were analyzed using analysis of variance (ANOVA) and significant results will be continued test of Duncan. The results showed that bulk density, compacted bulk density and angel of repose had the significantly different effect (P<0.01) in each district. The quality of rice bran in Kebumen district could be classified into quality II and III. Physical test, spesific density, bulk density, and compacted bulk density can help to estimate the chemical test especially crude protein and crude fiber.
Keyword: Kebumen districts, milling, physical properties, rice bran

Judul: Quality Evaluation of Rice Bran based on Physical Properties and Prediction of Chemical Composition in Maros District, South Sulawesi
Abstrak: Dedak padi merupakan hasil ikutan proses penggilingan padi yang dimanfaatkan sebagai penyusun ransum ternak. Kualitas dedak padi dapat beragam tiap daerah penghasilnya. Penelitian ini bertujuan mengkaji kualitas dedak padi berdasarkan sifat fisik dan pendugaan komposisi kimia di Kabupaten Maros. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 10 perlakuan dan 4 ulangan. Data yang diperoleh dianalisis menggunakan analysis of variance (ANOVA) dan dilanjutkan uji Duncan. Hasil ANOVA menunjukkan bahwa sifat fisik dedak padi berupa kerapatan tumpukan, kerapatan pemadatan tumpukan, dan berat jenis berbeda sangat nyata (P<0,01) antar desa. Kualitas fisik dedak padi pada sepuluh pabrik (desa), lima kecamatan di Kabupaten Maros bervariasi dari yang tertinggi (KT 351,88 kg m-3; KPT 513,54 kg m-3) hingga terendah (KT 266,79 kg m-3; KPT 398,56 kg m-3). Dedak padi pabrik (desa) Allatengae memiliki kualitas terbaik. Kualitas dedak padi dapat ditentukan dengan cara mengukur kerapatan tumpukan (KT) dan kerapatan pemadatan tumpukan (KPT). Dedak padi hasil penelitian tergolong dalam kualitas I, II, III SNI (2013)., Rice bran is a byproduct of the rice milling process, commonly used for livestock feed ingredients. The rice bran quality can be various in each producing regions. This research aimed to evaluate the quality of rice bran based on physical properties and prediction of chemical composition in Maros district. The experimental design used in this study was completely randomized design with 10 treatments and 4 replications. The data obtained were analyzed using analysis of variance (ANOVA) and continued with Duncan's test. The results showed that bulk density, compact bulk density and true density had highly significant (P<0,01) in each mill (village). Physical quality of rice bran from ten mill (village), five sub-district in Maros District was various from the highest (BD 351,88 kg m-3; CBD 513,54 kg m-3) to the lowest (BD 266,79 kg m-3; CBD 398,56 kg m-3). Rice bran of Allatengae mill (village) has the best quality. The quality of rice bran can be determined by measuring bulk density (BD) and compacted bulk density (CBD). Rice bran in this study was classified as I, II and III quality of SNI (2013).
Keyword: Maros district, physical quality, rice bran

Judul: Formulasi Hamiltonian untuk Menggambarkan Gerak Gelombang Soliter Dimensi Tiga di Permukaan Laut
Abstrak: Gelombang permukaan adalah gelombang yang terjadi perbedaan rapat massa antara air dan udara. Salah satu gelombang permukaan yang ditinjau adalah gelombang soliter. Formulasi gelombang soliter dilakukan dengan menggunakan formulasi Hamiltonian.
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