Judul: The Effectiveness of Extract Papain Powder, Fresh Papaya Gum, and Commercial Papain Enzymes as Coagulant Agents in the Process of Making Dangke
Abstrak: Dangke merupakan makanan khas dari daerah Enrekang, Sulawesi Selatan berbahan dasar susu sapi yang digumpalkan kaseinnya dengan agen koagulan dari enzim papain getah buah pepaya. Aktivitas enzim berperan dalam proses koagulasi protein menjadi curd melalui proses pemanasan. Penelitian ini bertujuan menguji efektivitas getah pepaya segar, konsentrat papain bubuk dan enzim papain komersial sebagai agen koagulan dalam proses pembuatan dangke dengan tiga taraf penambahan aktivitas enzim pada masing-masiing enzim. Dangke yang telah dihasilkan dari perlakuan tersebut diuji secara fisik, kimia dan organoleptik untuk menentukan enzim papain mana dan taraf aktivitas enzim mana yang paling efektif sebagai agen koagulan. Tiga taraf aktivitas enzim yang digunakan dalam penelitian ini yaitu 217,14, 434,29 dan 651,44 AU mg-1 dengan suhu pemanasan 100,16 derajat celsius. Rancangan percobaan pada penelitian ini adalah rancangan acak kelompok (RAK) dengan tiga kali ulangan untuk uji sifat fisik dan uji sifat kimia sedangkan uji non-parametrik Kruskal-Wallis digunakan untuk uji organoleptik. Data yang diperoleh dievaluasi dengan menggunakan aplikasi minitab. Pengujian sifat fisik lima peubah menunjukan hasil yang tidak berbeda nyata untuk parammeter pH, aw, tekstur dan volume whey namun berbeda nyata untuk parameter rendemen. Hasil uji sifat kimia menunjukan hasil yang berbeda nyata pada parameter kadar air dan kadar protein, sedangkan kadar abu tidak berbeda nyata. Uji hedonik menunjukan dangke yang paling disukai panelis yaitu dangke dengan penambahan enzim pada taraf aktivitas enzim terendah untuk masing masing enzim. Skor uji mutu hedonik menunjukan dangke yang disukai bertekstur kenyal, berwarna putih, dominan beraroma susu dan berasa khas dangke serta tidak terasa pahit dari papain. Uji anova mutu hedonik menunjukan hasil yang berbeda nyata untuk semua parameter uji., Dangke is a typical food from the Enrekang area, South Sulawesi, made from cow's milk coagulating the casein with a coagulant agent from the papain enzyme in papaya sap. Enzyme’s activity plays a role in the process of protein coagulation into curd through the heating process. This study aims to test the effectiveness of fresh papaya latex, powdered papain concentrate and commercial papain enzymes as coagulant agents in the dangke manufacturing process with three levels of enzyme activity added to each enzyme. Dangke that has been produced from the treatment was tested physically, chemically and organoleptically to determine which papain enzyme and the level of activity of which enzyme was the most effective as a coagulant agent. Three levels of enzyme activity used in this study were 217,14, 434,29 and 651,44 AU mg-1 with a heating temperature of 100,16 degrees Celsius. This study was carried out in a randomized block design (RAK) with three replications for physical and chemical properties tests, while the Kruskal-Wallis non-parametric test was used for organoleptic tests. The data obtained were evaluated using the minitab application. Physical properties testing of five parameters shows results that were not significantly different for the parameters pH, aw, texture and weight of whey but significantly different for yield parameters. The results of the chemical properties test showed significantly different results on the parameters of water content and protein content, while the ash content was not significantly different. The hedonic test showed that the dangke was the most preferred
Keyword: enzyme activity, dangke, organoleptic, papain, physical properties, chemical properties

Judul: Physical and Organoleptic Properties of Dangke with Different Pasteurization Mothods and Analysis of GMP and SSOP Processing Traditional Dangke
Abstrak: Dangke merupakan makanan khas dari daerah Enrekang, Sulawesi Selatan yang terbuat dari protein susu sapi atau susu kerbau yang digumpalkan dengan menggunakan getah pepaya atau enzim papain. Pemanasan berperan dalam proses koagulasi protein setelah ditambahkan enzim papain. Penelitian ini bertujuan menguji sifat fisik dan organoleptik dangke yang diolah dengan metode pasteurisasi yang berbeda. Pembuatan dangke dalam penelitian menerapkan pasteurisasi HTST (72 oC, 15 detik), LTLT (63oC, 30 menit) dan kontrol (93oC, 2 menit) dengan penambahan papain segar 0,8%. Penelitian menggunakan rancangan acak lengkap (RAL) dengan tiga kali ulangan untuk uji sifat fisik dan uji non-parametrik Kruskal-Wallis untuk uji organoleptik. Data yang diperoleh dievaluasi dengan menggunakan analisis varian (ANOVA). Pengujian sifat fisik tiga parameter menunjukan hasil yang tidak berbeda nyata untuk parammeter pH dan berbeda nyata untuk parameter rendemen dan total asam tertitrasi. Hasil uji sifat fisik hedonik menunjukan dangke yang paling disukai panelis yaitu kontrol kemudian HTST dan terahir LTLT dengan hasil uji anova yang berbeda nyata untuk semua parameter uji. Skor uji mutu hedonik menunjukan dangke yang disukai bertekstur kenyal, berwarna cerah dan tidak cerah, beraroma susu dan berasa khas dangke. Uji anova mutu hedonik menunjukan hasil yang berbeda nyata untuk semua parameter uji kecuali aroma. Kata kunci: dangke, pasteurisasi, papain, organoleptik, sifat fisik, Dangke is a typical food from the Enrekang area, South Sulawesi which is made from cow's milk protein or buffalo milk which is coagulated using papaya sap or papain enzymes. Heating plays a role in the protein coagulation process after adding the enzyme papain. This study aims to examine the physical and organoleptic properties of dangke processed with different pasteurization methods. Dangke making in this study applied HTST (72oC, 15 seconds), LTLT (63oC, 30 minutes) and control (93oC, 2 minutes) pasteurization with the addition of 0.8% fresh papain. The study was carried out in a completely randomized design (CRD) with three replications for the physical properties test and the Kruskal-Wallis non-parametric test for the organoleptic test. The data obtained were evaluated using analysis of variance (ANOVA). The physical properties test for the three parameters showed results that were not significantly different for pH parameters and significantly different for the yield and total titrated acid parameters. The results of the hedonic physical properties test showed that the most favored dangke of the panelists was control, then HTST and finally LTLT with anova test results that were significantly different for all test parameters. The hedonic quality test score shows that the preferred dangke is chewy texture, bright and not bright, has a milky aroma and a distinctive taste of dangke. The hedonic quality anova test showed significantly different results for all test parameters except aroma. Keywords: dangke, pasteurisasi, papain, organoleptic, physical quality
Keyword: dangke, pasteurisasi, papain, organoleptic, physical quality

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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