Judul: Pemanfaatan Minyak Sawit Kasar Degumming sebagai Sumber β-Karoten dalam Pembuatan Keripik Sanjai Balado
Abstrak: Vitamin A deficiency is an essential of social healthy problem in more than 70 countries include Indonesia. National survey of vitamin A deficiency in 1992 showed that prevalence of vitamin A deficiency (VAD) decreased from 1.3% to 0.3% and VAD subclinical degree (retinol serum concentration < 20μg/dl blood) to children is about 50%. However, national small scale survey in 1999 indicated that there is increasing because economic crisis and poverty. So, it needs VAD prevention and tackling. One of the ways to solve VAD problem is vitamin A supply enough by increasing the natural source of vitamin A, for example vegetables, fruits (which has orange skin) and palm oil. Palm oil contains high β-carotene about 15 times of carrot and 44 times of vegetables. Therefore, using crude palm oil degumming (CPOD) is as source of β-carotene to enrich vitamin A in food product like Keripik Sanjai Balado. Keripik Sanjai Balado (KSB) is made from cassava that is one of traditional food in Padang, West Sumatra. KSB is favorite snack and also cheap. So, KSB can be used as nutrition carrier, especially β-carotene because it is one of the soluble pigment groups in fat and has orange color. Palm oil which is used in frying KSB is the oil after degumming because it still has high β-carotene. β-Carotene which is containing in KSB is tested by in vivo analysis using rat. Research is done by two steps. The first step is getting information to know KSB production process, degumming process, chemical analysis, organoleptic of hedonic quality. The most favorite of it will be stored in transparent plastic bag about 0, 2 and 4 weeks to know microbiology quality. The second step is to learn biologic availability of β-carotene in KSB by in-vivo. There are two treatments in this research. The first treatment is kind of oil (bulk and CPOD) and number of oil using (without and once). The second treatment is using CPOD repeatedly (1, 2, and 3 times) and time duration of storage. This study design with Completely Randomized Design. Result showed that β-Carotene content in CPOD is about 420.49 ppm, and can not be detected in bulk. KSB hedonic quality showed that KSB production by using bulk was significant (α<0,05). Kind of oil was significant to taste of KSB (α<0,05). Moreover, kind of the oil in KSB production was significant (α<0,05) to color, crispy, and after taste. Time duration of storage was significant (α<0,05) to microbiologic quality in KSB. Analysis result of HPLC showed that vitamin A accumulation factor about 1/39.6 and 1/26.76 in KSB. So, it shown that β- carotene in KSB can be digested and absorbed by our body well. And based on extrapolation result of in vivo test using rat showed that to complete vitamin A for man 10–64+ years old and women 10–19 years old is about 600 RE/day. So, number of KSB that must be consumed is about 280.55 g/day.
Keyword: 

Judul: Application of Red Palm Oil as an Ingredient Cookies  and Cake Products
Abstrak: Indonesia merupakan salah satu produsen dan konsumen minyak kelapa sawit terbesar di dunia. Minyak goreng sawit yang beredar di masyarakat saat ini berwarna jernih dan rendah karotenoid sehingga minyak sawit merah sebagai alternatif dikarenakan kandungan karotenoid tinggi sesuai SNI 9098:2022 yaitu sebesar 400 mg/kg dan sudah siap dipasarkan. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan minyak sawit merah terhadap karakteristik sifat warna, total karotenoid, atribut sensori dengan uji QDA (Quantitative Descriptive Analysis), serta penerimaan konsumen terhadap produk kukis dan bolu. Metode yang digunakan dalam penelitian kuantitatif. Uji sensori yang digunakan dengan metode uji QDA dan rating hedonik. Total karotenoid menggunakan metode spektrofotometri, uji warna menggunakan metode chromameter, sedangkan pada asam lemak, bilangan iod, bilangan peroksida menggunakan metode titrasi. Hasil penelitian pada uji warna pada kukis dan bolu minyak sawit merah menghasilkan warna lebih kuning dibandingkan minyak sawit komersial. Total karotenoid pada minyak sawit merah dan produk kukis dan bolu lebih tinggi dibandingkan minyak sawit komersial. Produk kukis minyak sawit merah memenuhi 14% dari acuan label gizi (ALG) untuk per 30 gram saji sehingga untuk 100 gram saji memenuhi 46% ALG dikatakan kaya vitamin A. Produk bolu minyak sawit merah memenuhi 11% dari acuan label gizi (ALG) untuk 52 gram saji sehingga untuk 100 gram saji memenuhi 21% ALG dikatakan sumber vitamin A. Uji sensori rating hedonik panelis lebih menyukai produk kukis dan bolu minyak sawit komersial dibandingkan dengan minyak sawit merah., Indonesian is on of the world’s largest producers and consumers of palm oil. The palm oil circulating in society today is clear and low in carotenoids, making red pam oil an alternative due to its high carotenoid content, in accordance with SNI 9098:2022, which is 400 mg/kg and ready for the market. This research aims to determine the effect of using red palm oil on the characteristics of color, total carotenoids, sensory properties using QDA (Quantitative Descriptive Analysis) test, and consumer acceptance of cookies and cake products. The method used in this study is quantitative research. Sensory test were conducted using QDA and hedonic rating methods. Total carotenoids were measured using the spectrophotometry method, color test using chromameter method, while for fatty acids, iodine number, and peroxide number, titration methods were used. The result of the study on color test for cookies and cake using red palm oil showed a more yellow color than commercial palm oil. Total carotenoids in red palm oil and cake products were higher than commercial palm oil. Red palm oil cookie products meet 14% of the nutrient reference value (NRV) per 30 grams, thus meeting 46% of the NRV per 100 grams, considered rich vitamin A. Red palm oil sponge cake products meet 11% of the NRV per 52 grams, thus meeting 21% of the NRV per 100 grams, considered a source of vitamin A. Hedonic rating sensory test showed that panelists prefered that commercial palm oil cookies and cake products over those made with red palm oil.
Keyword: nutrient reference value, red palm oil, cookies products, cake products, total carotenoids

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: