Judul: Pengaruh suplementasi Zn dan vitamin E dalam ransum terhadap kualitas telur itik yang disimpan selama 21 hari
Abstrak: Kuning telur mengandung asam lemak omega-3 dan omega-6 yang mudah teroksidasi selama penyimpanan, sehingga harus dilindungi. Penelitian ini bertujuan untuk menguji pengaruh penambahan Zn dan vitamin E di dalam ransum terhadap kualitas fisik telur itik lokal yang telah mengalami penyimpanan pada suhu ruang (29.29°-30.07°C) dan di dalam lemari es (5°C) selama 21 hari. Penelitian menggunakan rancangan acak lengkap, dengan 15 perlakuan dan 3 ulangan. Perlakuan merupakan kombinasi dari perlakuan ransum (R1, R2, R3, R4, R5), suhu penyimpanan (T1 and T2), dan lama penyimpanan (D0 and D21). Perlakuan ransum diantaranya: R1 (ransum kontrol), R2 (R1 + 40 IU Vitamin E), R3 (R1 + 80 IU Vitamin E), R4 (R1 + 100 ppm Zn Organik), dan R5 (R1+ 200 ppm Zn Organik). Penelitian ini menggunakan 90 ekor itik petelur. Peubah yang diamati adalah bobot telur, bobot kerabang, bobot albumen, bobot yolk, haugh unit, skor warna kuning telur, dan ketebalan kerabang. Suplementasi 80 IU vitamin E dapat mempertahakan kualitas fisik telur pada telur yang disimpan selama 21 hari pada suhu ruang (29.29- 30.07°C). Suplementasi 200 ppm Zn organik dapat mempertahankan kualitas fisik telur pada telur yang disimpan selama 21 hari pada suhu 5°C.
Keyword: Duck eggs, Physical quality egg, Storage, Vitamin E, Zn organic, Eggs yolk, Omega-3, Omega-6, Egg weight, Eggshell weight, Albumen weight, Yolk weight, Haugh unit

Judul: The use of Temu Ireng (Curcuma aeruginosa  Roxb) and Eggshell in Feed on the Quality of Storage Chicken Eggs.
Abstrak: Kualitas telur akan menurun selama penyimpanan dipengaruhi kualitas kerabang dan oksidasi. Penelitian ini bertujuan mengevaluasi pengaruh penggunaan temu ireng (TI) dan kerabang telur (KT) pada pakan terhadap kualitas telur serta kadar MDA yang disimpan pada suhu ruang selama 3 minggu. Penelitian ini menggunakan 72 ekor ayam Lohman Brown fase II umur 45-49 minggu dengan Rancangan Acak Lengkap (RAL) Faktorial 3 x 4 dengan 4 ulangan. Faktor A adalah penambahan suplemen TI+KT ke dalam pakan (0%, 0,15%, 0,3%). Faktor B adalah lama penyimpanan (0, 7, 14, 21 hari) di suhu ruang. Hasil penelitian ini menunjukkan bahwa penggunaan TI+KT cenderung menurunkan kadar MDA pada hari ke-14. Lama penyimpanan selama 7 hari menurunkan bobot telur, nilai haugh unit, indeks kuning telur, indeks putih telur, persentase bobot putih telur dan meningkatkan persentase bobot kuning telur. Skor warna kuning telur menurun pada lama penyimpanan ke-21 hari. Penambahan TI+KT sampai 0,3% serta penyimpanan hingga 21 hari tidak memengaruhi tebal kerabang telur. Simpulan penelitian ini yaitu penggunaan TI+KT tidak mempengaruhi kualitas telur, tetapi lama penyimpanan mempengaruhi kualitas telur., Egg quality will decrease during storage due to eggshell quality and oxidation. This study aimed to evaluate the effect of using temu ireng (TI) and eggshells (KT) in the diet on egg quality and MDA levels stored in room temperature for 3 weeks . The research used 72 Phase II Lohman Brown chickens aged 45-49 weeks with a 3 x 4 Factorial Completely Randomized Design (CRD) with 4 replications. Factor A was the addition of TI+KT supplements to the diet (0%, 0.15%, 0.3%). Factor B was the storage time (0, 7, 14, 21 days) at room temperature. The results showed that there was no effect between the use of TI+KT reduce MDA levels on day 14. Storage for 7 days lowered egg weight, haugh unit, egg white index, and increased egg yolk index. Egg yolk colour score decreased at storage up to 21 days. The addition of TI+KT up to 0.3% and storage up to 21 days did not affect the thickness of eggshells. The best results were shown by increasing the level TI+KT up to 0.3% without long storage, whereas after storage the best egg quality was obtained from the control treatment. The conclusion of this study is that the use of TI+KT there was no effect for egg quality, but storage duration affects egg quality.
Keyword: kerabang telur, kualitas telur, penyimpanan, temu ireng

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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