Judul: Differences in the Sheeps Breed on the Profile of Flavour and Odor Content Profile of Sheeps in Indonesia
Abstrak: Profil kandungan flavour dan odor dalam daging domba dipengaruhi berbagai faktor genetik, salah satunya rumpun domba. Penelitian ini bertujuan menganalisis perbedaan profil flavour dan odor daging domba dan kaitannya dengan rumpun domba di Indonesia. Penelitian ini menggunakan 50 ekor domba jantan dari tiga rumpun domba yaitu Domba Ekor Gemuk, Domba Ekor Tipis, dan Domba Jonggol. Data penelitian dianalisis dengan Analysis of Variance (ANOVA) dengan Rancangan Acak Lengkap (RAL) dan analisis uji lanjut Tukey/HSD (honestly Significant difference). Hasil penelitian menunjukkan bahwa rumpun domba berpengaruh secara signifikan (P<0,05) terhadap komponen flavour dan odor meliputi, MOA (4-Methyloctanoic acid), EOA (4-Ethyloctanoic acid), MNA (4- Methylnonanoic acid), MP (3-Methylphenol), dan MI (3-Methylindole). Kesimpulan dari penelitian ini yaitu domba ekor gemuk dan domba ekor tipis memiliki kandungan flavour dan odor yang rendah., The flavor and odor content profile in sheep meat is influenced by various genetic factors, one of which is the breed of sheep. The study aims of this research is to analyze the differences in flavour and odor content profile an the relation with Indonesian sheep breeds. This study used 50 rams from three sheep breeds, namely Fat Tail Sheep, Thin Tail Sheep, and Jonggol Sheep. The research data were analyzed by analysis of variance (ANOVA) with Completely Randomized Design (CRD) and and further analysis is the Tukey test/ HSD (honestly Significant difference). The research results show that the sheep breed had a significant effect (P<0,05) on the components of flavor and odor including, MOA (4-Methyloctanoic acid), EOA (4-Ethyloctanoic acid), MNA (4-Methylnonanoic acid), MP (3-Methylphenol), and MI (3-Methylindole). This study concluded that fat tail sheep and short tailed sheep have a low content of flavour and odor profile.
Keyword: odor, sheep, flavour

Judul: Differences in Carcass Characteristics and Meat Quality  among Indonesian Sheeps
Abstrak: Keragaman rumpun domba lokal menghasilkan perbedaan karakteristik karkas dan kualitas daging. Penelitian bertujuan untuk mengetahui dan menganalisis perbedaan karakteristik karkas dan kualitas daging antar rumpun domba Indonesia. Penelitian ini menggunakan seratus dua puluh ekor domba jantan dengan pola pemeliharaan yang sama. Variabel yang diamati pada penelitian ini yaitu bobot hidup, bobot karkas, persentase karkas, panjang karkas, karkas dingin, pH, keempukan, persentase susut masak, serta daya ikat air. Hubungan antara karakteristik karkas dengan kualitas daging antar rumpun domba dilakukan dengan menggunakan metode analisis General Linear Model (GLM). Hasil penelitian menunjukan bahwa bobot hidup, bobot karkas, persentase karkas, panjang karkas, bobot karkas dingin, pH, keempukan, serta persentase susut masak berpengaruh secara signifikan (P<0,001) terhadap rumpun domba. Kesimpulan dari penelitian ini yaitu domba ekor gemuk memiliki karakteristik karkas yang paling baik dibandingkan domba lainnya, serta domba compass agrinak memiliki kualitas daging yang lebih unggul dari domba lainnya., The diversity of local sheep breeds results in differences in carcass characteristics and meat quality. The study aimed to determine and analyze differences in carcass characteristics and meat quality between Indonesian sheep breeds. This study used one hundred and twenty sheep with the same maintenance pattern. The variables observed in this study were live weight, carcass weight, carcass percentage, carcass length, cold carcass, pH, tenderness, cooking loss percentage, and water-binding-holding capacity. The relationship between carcass characteristics and meat quality among sheep breeds was conducted using the General Linear Model (GLM) analysis method. The results showed that live weight, carcass weight, carcass percentage, carcass length, cold carcass weight, pH, tenderness, and cooking loss percentage significantly affected sheep breeds (P<0.01). This study concluded that fat-tailed sheep have the most superior carcass characteristics compared to other sheep, and jonggol sheep have superior meat quality than other sheep.
Keyword: carcass characteristic, meat quality, sheep

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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