Judul: Penyelenggaraan Makanan, Konsumsi Pangan dan Status Gizi Santri Putri Pondok Pesantren Darusalaam Bogor
Abstrak: The objective of this study was to assess of food service management, food consumption and nutritional status among Darussalam Boarding School‟s students. A cross sectional study was conducted in this study through observational survey methods. The samples were chosen purposively, both students and food handler. The number of students were 85 and food handler whose 10 people. The percentage of food handler hygiene and sanitation of food processing were 57.7%. It was included in lack cathegories. The average of energy adequacy of students include in mild deficiency, while protein adequacy of students more than normal standard. Based on Spearman test, there is no correlation between energy intake and nutritional status (p=0,599 r=0,058). The similar result also showed on protein intake and nutritional status (p=0,990 r=0,001).
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Judul: Penyelenggaraan makanan, daya terima menu makanan, dan kontribusinya terhadap kecukupan gizi santri putri di dua pondok modern di Kabupaten Bogor
Abstrak: Eating habits of female students at Islamic Boarding Schools are related with food service management. Nutrition knowledge, food safety knowledge, attitude and practice of food handlers are important factors to provide adequate food and safe food from contamination. The aims of this study were (1) to identify input of food service; (2) to assess nutrition knowledge, food safety knowledge, attitude and practice of food handlers; (3) to identify the process of food service; (4) to assess hygiene and sanitation practices; (5) to evaluate respondents acceptance of boarding school meals; and (6) to assess contribution of energy dan nutrients. The cross sectional design was used in this study. The samples of this study were food services of PP Sahid and PP UQI. The respondents of this study were food handlers and female students. The study results showed that the knowledge of food handlers had a correlation with the attitude about food safety, but the knowledge and the attitude did not correlate with their practices. Food service at PP Sahid and PP UQI did not have feasible hygiene and sanitation. The highest average percentage of meal acceptance at PP Sahid (59%) and PP UQI (36%) were categorized not good. The study results showed that preference about quality of menu had a correlation with energy and nutrients consumption at PP Sahid, but did not correlation at PP UQI. The average contribution of energy and nutrients from boarding school meals were lower than Recommended Dietary Allowance.
Keyword: Foodservice, Hygiene, Sanitation, Acceptance, Consumption

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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