Judul: Physicochemical and Sensory Characteristics of Dried Beef Lung with Honey Addition as Antioxidant
Abstrak: Pengolahan dendeng pada penelitian ini menggunakan bahan dasar paru sapi sebagai produk samping daging untuk meningkatkan nilai gunanya. Madu ditambahkan sebagai antioksidan untuk mencegah reaksi oksidasi. Tujuan penelitian ini adalah untuk menganalisis pengaruh penambahan madu terhadap karakteristik fisikokimia dan sensorik dendeng paru sapi. Penelitian menggunakan rancangan acak lengkap satu faktor dengan perlakuan penambahan madu karet pada konsentrasi yang berbeda (0%, 5%, 10% dan 15% berdasarkan bobot paru) dengan 3 ulangan. Hasil penelitian menunjukkan bahwa penambahan madu karet dengan konsentrasi 15% dan ditambah 15% gula merah pada dendeng paru sapi menurunkan nilai pH, aw, kadar air dan meningkatkan aktivitas antioksidannya secara nyata (p<0,05). Penambahan madu karet pada dendeng paru sapi tidak berpengaruh nyata terhadap tingkat keempukan, intensitas rasa bumbu, parameter warna dan rasa tetapi berpengaruh nyata (p<0,05) terhadap parameter aroma, tekstur, intensitas rasa madu, intensitas bau bumbu dan bau madu pada uji hedonik dan uji mutu hedonik. Penambahan konsentrasi madu karet pada taraf 15% madu karet dan 15% gula merah menunjukkan hasil terbaik yang dapat memperbaiki mutu dendeng paru sapi., In this study dried beef lung was processed using lung as meat by product to increase its value. Honey was added as antioxidant to prevent oxidation reaction. The aim of this study was to analyzed the effect of honey addition on physicochemical and sensory characteristics of dried beef lung. This study designed by using one-factor completely randomized design with different rubber honey concentration (0%, 5%, 10% and 15% based on lung weight) with 3 replication. The results showed that the addition of rubber honey with a 15% concentration and 15% brown sugar in dried beef lung had a significant effect (p<0,05) can reduce pH, aw, water content and increase value of antioxidant activity. The addition of rubber honey to dried beef lung had no significant effect for tenderness level, flavor intensity of spices, color and taste parameters, but had a significant effect (p<0,05) for aroma and texture parameters, intensity aroma of spices and honey, and intensity taste of honey on hedonic test and hedonic quality test. The addition of 15% rubber honey and 15% brown sugar showed the best result can improve quality of dried beef lung.
Keyword: antioksidan, dendeng paru, fisikokimia, madu, organoleptik, antioxidant, dried lung, honey, physicochemical, sensory

Judul: Sifat Fisikokimia, Organoleptik dan Aktivitas Antioksidan Dendeng Sapi dengan Penambahan Jahe Merah (Zingiber officinale Var. Rubrum) Segar
Abstrak: Dendeng merupakan produk olahan daging yang dapat mengalami ketengikan akibat reaksi peroksidasi lipid. Ketengikan dapat dicegah dengan penggunaan antioksidan, seperti jahe merah. Penelitian ini bertujuan menguji sifat fisikokimia, organoleptik dan aktivitas antioksidan dendeng sapi yang diberi penambahan jahe merah segar dengan konsentrasi sebanyak 0%, 10% dan 20% berdasarkan berat daging. Sampel dendeng yang diuji organoleptik berupa dendeng mentah dan matang. Pengujian sifat fisikokimia dan aktivitas antioksidan menggunakan dendeng yang mentah. Hasil penelitian menunjukkan bahwa penambahan jahe merah segar terhadap dendeng sapi berpengaruh nyata (P<0,05) terhadap nilai pH, aw, kadar air dendeng sapi, dan karakteristik organoleptik pada atribut rasa, aroma dan kelenturan dendeng sapi mentah dan matang. Penambahan jahe merah segar tidak berpengaruh nyata pada nilai TBARS dan aktivitas antioksidan. Secara keseluruhan, dendeng sapi dengan penambahan jahe merah segar sebesar 10% menunjukkan hasil terbaik untuk pengujian sifat fisikokimia, organoleptik dan aktivitas antioksidan., Jerky or dendeng is a processed meat product that can have rancidity due to lipid peroxidation reactions. Rancidity can be prevented by using antioxidants such as red ginger. This study aims to examine the physicochemical, sensory properties and antioxidant activity of beef jerky with the addition of fresh red ginger with proportion 0%, 10% and 20% based on beef weight. The sample that used for sensory evaluation were raw and cooked dendeng. Physicochemical properties as well as antioxidant activity measurement used raw dendeng. The addition of fresh red ginger to dendeng had a significant effect (P<0,05) on pH value, water activity dan sensory properties of taste, flavor and flexibility attribute. The addition of fresh red ginger to dendeng had no significant effect on TBARS value and antioxidant activity. Overall, beef jerky with the addition of 10% fresh red ginger showed the best results for physicochemical, sensory properties and antioxidant activity measurement.
Keyword: antioxidant, beef jerky, fresh red ginger, organoleptics

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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