Judul: Physicochemical, Microbiological and Organoleptic Characteristics of Fermented Lamb Sausage with Added Jack Bean Flour
Abstrak: Daging domba merupakan bagian otot skeletal dari karkas domba yang aman, layak dan lazim dikonsumsi dan dapat berupa daging segar, dingin, atau daging beku. Rata-rata kadar air dalam daging domba sebesar 76,01%, kadar abu sebesar 66%, kadar protein sebesar 19,40%, kadar lemak sebesar 2,57%, dan kadar kolesterol sebesar 81,38 mg/100 g daging. Tingginya kandungan air dan zat gizi pada daging domba membuat daging mudah mengalami penurunan kualitas. Pengolahan daging domba menjadi sosis fermentasi dapat mengurangi risiko kerusakan dan memperpanjang umur simpan. Sosis fermentasi umumnya dibuat dengan menggunakan bakteri asam laktat (BAL) sehingga menghasilkan produk yang asam dan kurang solid. Oleh karena itu, perlu ditambahkan tepung kacang koro sebagai bahan pengikat. Penelitian ini bertujuan untuk menganalisis karakteristik fisikokimia, mikrobiologi, dan organoleptik sosis fermentasi daging domba premium IPB dengan penambahan tepung kacang koro sebanyak 0% dan 30%. Analisis terdiri dari nilai pH, aw, TAT, kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, total asam lemak, total asam amino, TPA (Texture Profile Analyzer), total BAL, E. coli, S. aureus, organoleptik hedonik dan mutu hedonik. Data penelitian dianalisis menggunakan uji T dan uji Kruskal-Wallis untuk analisis sensori. Penambahan tepung kacang koro pada sosis fermentasi daging domba premium IPB meningkatkan nilai pH, springiness, chewiness, kadar protein dan kadar karbohidrat sosis fermentasi. Penambahan tepung kacang koro juga dapat menurunkan nilai TAT, aw, gumminess, kadar air, total bakteri E. coli dan S. aureus. Penambahan tepung kacang koro juga memberikan pengaruh terhadap uji hedonik meliputi aspek warna, rasa, dan tekstur, serta uji mutu hedonik meliputi aspek warna, rasa, aroma, dan tekstur sosis fermentasi. Penambahan tepung kacang koro pada sosis fermentasi memenuhi Standar Nasional Indonesia (SNI) Sosis Daging 3820-2015 terhadap nilai kadar air, kadar lemak, dan kadar protein. Penambahan tepung kacang koro mampu meningkatkan total asam lemak tak jenuh dan asam amino esensial pada sosis fermentasi. Aspek organoleptik berupa warna pada sosis fermentasi dengan penambahan tepung kacang koro lebih disukai panelis. Sosis fermentasi dengan penambahan tepung kacang koro dapat dianggap sebagai pilihan yang lebih unggul dalam hal kualitas nutrisi dan keamanan pangan dibandingkan dengan sosis fermentasi tanpa penambahan tepung kacang koro., Lamb meat is the skeletal muscle part of the lamb carcass that is safe, suitable, and commonly consumed, and it can be in the form of fresh, chilled, or frozen meat. The average water content in lamb meat is 76,01%, ash content is 0,66%, protein content is 19,40%, fat content is 2,57%, and cholesterol content is 81,38 mg/100 g of meat. The high water and nutrient content in lamb meat make it susceptible to quality deterioration. Processing lamb meat into fermented sausages can reduce the risk of spoilage and extend shelf life. Fermented sausages are typically made using lactic acid bacteria (LAB), resulting in a product that is acidic and less firm. Therefore, it is necessary to add velvet bean flour as a binding agent. This study aims to analyze the physicochemical, microbiological, and sensory characteristics of premium IPB lamb meat fermented sausages with the addition of jack bean flour at 0% and 30%. The analysis includes pH value, water activity (aw), total acidity (TAT), water content, ash
Keyword: karakteristik fisikokimia, mikrobiologi, uji organoleptik, daging domba premium ipb, sosis fermentasi, kacang koro

Judul: Chemical and Microbiological Properties of Sausage Fermented Beef and Jack Bean Flour with the Addition of Lactobacillus plantarum IIA-1A5
Abstrak: Sosis fermentasi adalah produk pangan yang diperoleh dari campuran daging, lemak, rempah-rempah, atau bumbu, dengan atau tanpa penambahan kultur starter yang kemudian dimasukkan ke dalam casing. Sosis fermentasi umumnya dibuat hanya dengan bakteri asam laktat (BAL). Oleh karena itu, diperlukan bahan pengikat seperti tepung kacang koro. Penelitian ini bertujuan menguji sifat kimia dan mikrobiologi sosis fermentasi daging sapi dan tepung kacang koro dengan konsentrasi BAL yang berbeda (0% dan 5%). Analisis terdiri dari analisis kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, total mikroba, dan total BAL. Data penelitian dikoreksi menggunakan Rancangan Acak Lengkap (RAL) dan dianalisis menggunakan uji T. Hasil penelitian menunjukkan bahwa penambahan L. plantarum IIA-1A5 tidak berpengaruh pada sifat kimia sosis fermentasi. Pengujian total mikroba dan total BAL menunjukkan bahwa penambahan BAL berpengaruh terhadap total mikroba dan tidak berpengaruh terhadap total BAL yang terkandung dalam sosis fermentasi., Fermented sausages are a food product obtained from a mixture of meat, fat, spices, or seasonings, with or without the addition of starter cultures, which are then placed in casings. Fermented sausages are generally made using only lactic acid bacteria (LAB). Therefore, a binder such as koro bean flour is needed. This study aims to examine the chemical and microbiological properties of fermented beef sausages and koro bean flour with different LAB concentrations (0% and 5%). The analysis consists of determining the water content, ash content, protein content, fat content, carbohydrate content, total microbial count, and total LAB count. The research data were corrected using a Completely Randomized Design (CRD) and analyzed using the T-test. The results showed that the addition of L. plantarum IIA1A5 had no effect on the chemical properties of fermented sausages. Tests for total microbial count and total LAB count showed that the addition of LAB affected the total microbial count and had no effect on the total LAB count contained in the fermented sausages.
Keyword: mikrobiologi, sifat kimia, sosis fermentasi

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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