Judul: Analysis of Breakfast Habits and Breakfast Nutrients Contribution of Elementary School Students in Cijeruk, Bogor District
Abstrak: Sarapan merupakan waktu makan yang penting bagi siswa. Saat ini masih banyak masalah sarapan pada anak usia sekolah yaitu kebiasaan sarapan yang kurang baik serta kualitas yang rendah. Penelitian ini bertujuan menganalisis kebiasaan dan kontribusi gizi sarapan pada siswa sekolah dasar di Cijeruk, Kabupaten Bogor. Desain penelitian ini adalah cross sectional study menggunakan data sekunder penelitian Hardinsyah et al. (2019) di 16 sekolah dasar dengan subjek penelitian sebanyak 915 siswa. Data yang dikumpulkan meliputi karakteristik subjek serta konsumsi makanan dan minuman, termasuk sarapan melalui metode food recall 3x24 jam. Asupan energi dan 11 zat gizi diolah menggunakan daftar kandungan gizi pangan dan kebutuhan zat gizi dihitung untuk setiap siswa. Kebiasaan sarapan meliputi frekuensi sarapan selama seminggu terakhir, jenis makanan minuman dan tipe sarapan. Hasil penelitian menunjukkan sebagian besar subjek rutin sarapan selama seminggu terakhir dengan jenis sarapan berupa pangan protein dan minuman manis. Pada umumnya tipe sarapan adalah pangan karbohidrat, pangan protein dan minuman. Kontribusi sarapan berkisar dari 5,6±4,8% (vitamin B9) sampai 27,9±17,3% (zat besi). Terdapat perbedaan signifikan pada kontribusi protein dan air antara subjek laki-laki dan perempuan. Tidak terdapat perbedaan signifikan kontribusi gizi makro dan mikro berdasarkan kondisi sosek keluarga subjek., Breakfast is an important meal time for school children. Neverthless, there are still many problems of breakfast in children including low quality and poor breakfast habit. The objective of this study was to analyze breakfast habits and its contribution in elementary school children in Cijeruk, Bogor. The design of this study was a cross sectional study using secondary data from Hardinsyah et al. (2019) at 16 elementary schools with 915 subjects. Data was collected such as subject characteristic, food and beverage consumption included breakfast by food recall 3x24 hours. Energy and 11 nutrients intake were processed using food nutrients composition and nutriens requirements were calculated for each students. Breakfast habits such as breakfast frequency, type of food and beverage, and type of breakfast. The results showed that most of the subjects was always had breakfast frequently for the past week with type of food that consumed during breakfast was protein food and sweet drink. In general, type of breakfast consumption was carbohydrate, protein food, and beverage. Breakfast contribution about 5,6±4,8% (vitamin B9) until 27,9±17,3% (iron). There was significant differences (p<0.05) between the contribution of protein and water from breakfast in male and female students. There was no significant differences (p>0.05) for the contribution of macro and micronutrients between socioeconomic subject.
Keyword: breakfast, nutrients contribution, school students

Judul: Correlation between Breakfast Habits and Protein Intake with Nutritional Status and Learning Achievement of Junior High School Students in Cirebon
Abstrak: Sarapan merupakan sumber energi bagi otak untuk membantu proses belajar. Penelitian ini bertujuan untuk menganalisis keterkaitan hubungan antara kebiasaan sarapan dan asupan protein terhadap status gizi dan prestasi belajar siswa tingkat SLTP di Cirebon. Penelitian cross-sectional ini melibatkan 68 subjek yang dipilih secara purposive. Subjek merupakan siswa kelas 7 dan 8 MTs Negeri 02 Cirebon. Pengumpulan data dilakukan melalui pengisian kuesioner dan wawancara secara langsung. Mayoritas subjek memiliki prestasi belajar kategori kurang, status gizi normal, frekuensi sarapan 4,6±1,7 kali/minggu, kontribusi energi sarapan 18,7±6,2% AKE, dan kontribusi protein harian 8,1±3,0 %AKE. Subjek dengan prestasi belajar baik pendidikan ayah dan pendapatan keluarganya signifikan lebih tinggi dibandingkan subjek dengan prestasi belajar kurang. Terdapat hubungan signifikan positif antara kontribusi energi sarapan terhadap status gizi subjek (p=0,028, r=0,267). Tidak terdapat hubungan signifikan (p>0,05) antara kebiasaan sarapan, konsumsi pangan, dan status gizi terhadap prestasi belajar. Namun demikian, sebagian besar subjek dengan prestasi belajar baik memiliki kontribusi energi dari sarapan yang cukup serta melaksanakan sarapan setiap hari sebelum pukul 09.00. Hal ini menunjukan bahwa semakin tinggi kontribusi energi sarapan, semakin tinggi nilai z-score dalam kategori normal. Hal ini menunjukkan sarapan perlu ditingkatkan untuk memenuhi kebutuhan zat gizi dan meningkatkan prestasi belajar., Breakfast is one of source of energy for brain to perform better of learning process. This research aimed to analyzed correlation between breakfast habits and protein intake with nutritional status and learning achievement among junior high school student. This cross-sectional study involved 68 subjects. Data was collected by filling out questionnaires and direct interviewed. Most of the subjects had fair learning achievement, normal nutritional status, breakfast frequency 4.6±1.7 times/week, breakfast energy contribution 18.7±6.2% RNA, and daily protein contribution 8.1±3.0 % RNA. Subjects with good learning had significantly higher father's education and family income than subjects with fair learning achievement. There was positive significant correlation (p=0.028, r=0.267) between breakfast energy contribution and the nutritional status of the subjects. There was no significant correlation (p>0.05) between breakfast habits, food consumption, and nutritional status with learning achievement. However, most of the subjects with good learning achievement had sufficient breakfast energy contribution and had breakfast every day before 09.00 AM. This result showed that the higher energy contribution of breakfast, the higher z-score in the ranged of normal nutritional status category. These indicated that breakfast needed to be improved to fulfill the nutrients requierement and improve learning achievement of students.
Keyword: breakfast habits, learning achievement, nutritional status, protein intake

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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