Judul: . Identification Ingredients and the Suitability of Packaging Labels Against the Ready-to-eat Sausage Products Regulations in Bogor City
Abstrak: Sosis siap makan merupakan makanan ringan yang banyak dikonsumsi oleh masyarakat Indonesia karena kepraktisannya dan harga yang terjangkau. Label kemasan pangan memuat berbagai informasi penting yang dimiliki oleh suatu produk yang menjadi acuan komsumen dalam menentukan keputusan sebelum membeli. Namun, data kesesuaian penggunaan ingredien dan label kemasan produk sosis siap makan yang beredar belum diketahui. Penelitian ini bertujuan mengetahui ingredien dan kesesuaian label kemasan terhadap regulasi yang berlaku di Indonesia. Sampel yang digunakan adalah produk sosis siap makan yang beredar di Kota Bogor dan telah terdaftar serta memiliki izin edar MD dan ML dari Badan Pengawas Obat dan Makanan (BPOM). Pengambilan sampel menggunakan pendekatan purposive sampling di 6 kecamatan yang ada di Kota Bogor. 30 Jenis sosis siap makan yang ditemukan dibedakan dari penggunaan bahan baku daging, 46% sosis ayam, 20% sosis sapi, 27% sosis kombinasi, dan 7% sosis ikan. BTP yang digunakan pada produk sosis siap makan ayam,sapi, dan kombinasi ditemukan sebanyak 8 golongan, sedangkan untuk sosis ikan sebanyak 5 golongan. Sebanyak 17% produk menggunakan serat pangan sebagai bahan fungsional. Sosis siap makan yang telah memenuhi regulasi minimum pelabelan yaitu sebanyak 80%, label kode produksi merupakan label yang belum terpenuhi pada 6 produk., Ready-to-eat sausage is a widely consumed snack by Indonesian people because of its practicality and affordable price. Food packaging labels contain important information which will be a reference for consumers in making decisions on purchases. However, data about the conformity of packaging labels with the ingredients used are unknown. This research aims to identify ingredients used and determine the conformity of packaging labels to the regulations in Indonesia. The samples were ready-to-eat sausage products sold in Bogor City with a registered number of distribution licenses (MD or ML) issued by the Indonesian Food and Drug Authority (BPOM). The purposive sampling approach was carried out in 6 sub-districts in Bogor City. 30 ready-to-eat sausages found have been distinguished based on the type of meat used as raw materials, 46% chicken sausage, 20% beef sausage, 27% chicken-beef sausage, and 7% fish sausage. Eight groups of food additives were found in chicken, beef, and chicken-beef ready-to-eat sausage products, whereas fish sausage were found fifth groups of food additives. 17% products used dietary fiber as functional ingredienst in ready-to-eat sausage products. Ready-to-eat sausages that have met the minimum labeling regulations as much as 80%, the production code label is an information label that has not been fulfilled on 6 products.
Keyword: BPOM, food additives, ingredients, labels, ready-to-eat sausasge

Judul: Kajian Pemenuhan Regulasi Pelabelan Produk Olahan Daging di Beberapa Pasar di Kota Bogor
Abstrak: Food labelling is important part of food product. Label becomes a simple instrument for consumer to know about quality assurances on meat products. Labelling regulation in Indonesia uses PP 69 Tahun 1999. This reaserch aims to measure how far the implementation of food labelling in the market around of Bogor according to PP Nomor 69 Tahun 1999. The kind of this research is descriptive research and methodology used in this experiment is survey method with purposive sampling. Data processing is using tabulation, diagram, and histogram. Analysis towards to 63 samples of meat product from 12 locations in Bogor shows that 76.86% samples fullfil the technical of food labelling regulation. The data consist of 25,40% samples that display correct label in accordance of the technical regulation of food labelling, 84,13% samples that correct format content, 90.16% that provide minimum information, 90.19% samples that provide other form of information, and then 94,44% samples that fullfil the technical regulation of food labelling on prohibition in displaying of some restricted information.
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: