Judul: Kandungan Gizi, Total Fenol dan Aktivitas Antioksidan Snack Bar Takokak (Solanum torvum Swartz).
Abstrak: Konsumsi sayuran yang masih rendah dikalangan masyarakat menunjukkan bahwa perlu dilakukan inovasi dalam pengolahan sayur, salah satunya melalui produk makanan camilan. Penelitian ini bertujuan untuk mengembangkan pengolahan sayur terutama takokak dalam pembuatan produk snack bar. Tahapan penelitian terdiri dari pembuatan tepung takokak, formulasi dan pembuatan snack bar, uji organoleptik, penentuan formula terpilih, analisis kandungan gizi, serat pangan, total fenol dan aktivitas antioksidan snack bar. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap dengan perlakuan tingkat substitusi tepung takokak sebesar 5%, 10%, 15%, 20% dan 25%. Formula terpilih berdasarkan hasil uji hedonik dan uji mutu hedonik adalah formula 2 dengan tingkat substitusi tepung takokak sebesar 10%. Snack bar terpilih (10%) memiliki kadar air 10.30% (bb), kadar abu 0.02% (bk), kadar protein 11% (bk), kadar lemak 22.11% (bk), kadar karbohidrat total 55.37% (bk), kadar serat pangan 29.63% (bk), kandungan total fenol 0.47% dan aktivitas antioksidan setara vitamin C (AEAC) 704.14 mg/100g. Konsumsi 1 takaran saji snack bar takokak (37 g) memberikan kontribusi energi sebesar 5.95%, protein 6.78%, lemak 12.21%, karbohidrat 6.30%,serat pangan 36.54% dan total fenol sebesar 174 mg/37 g terhadap acuan label gizi kelompok umum
Keyword: aktivitas antioksidan, serat, snack bar, takokak, total fenol

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.
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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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