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: Nilai mutu daging dan perdagingan kambing kacang dan domba lokal dengan jenis kelamin yang berbeda yang dipelihara secara intensif (dikandangkan)
Abstrak: Livestock as an agriculture sub sector plays an importance role for Indonesian development Large number of population, estimated about over- than 210 million .people, surely have a bigger demand on animal protein. Local goat and Priangan sheep have contributed significantly on meat protein supply. However, the comparative information about meat quality differences of these animals is limited. This study was aimed to compare the carcass and meat characteristic of sheep and goat The observed variables were slaughter weight, weight and percentage of carcass, weight and percentage of pelvic and kidney, large rib eye, weight and percentage of meat; weight and percentage of fat; weight and percentage of bone and characteristic of meat. This result showed that s&ies significanly effect (F<0,05) to weight and percentage of meat, weight and percentage of fat, basic cut distribution carcass on breast and fore shankmeat dismbution on breast, flank and fore shank, fat distribution on shoulder and rack, b o ~d~isetr ibution on shoulder and fore shank: pH. . Ses has significant effect (P<0,05) to weight and percentage of fat on the pelvic and kidnet, ureight and percentage of fat, weight and percentage of bone, basic cut distribution carcass on shoulder, bone dismbution on leg, loin and shoulder, fat distribution on loin, breast, and flank, tenderness. Interaction has significant effect (P<O,Oj) to distribution carcass on leg; distribution bone on breast, cooking lose and water holding capacity (LVHC).
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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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