Judul: Hubungan Stres, Kualitas Konsumsi, dan Status Gizi Mahasiswa pada Masa Pandemi Covid-19
Abstrak: Mahasiswa merupakan golongan yang paling sering mengalami stres. Stres dapat menyebabkan emotional eating dan akan memengaruhi asupan dan kualitas konsumsi seseorang. Emotional eating dalam jangka waktu lama dapat memengaruhi status gizi. Penelitian ini bertujuan menganalisis hubungan antara stres, emotional eating, kualitas konsumsi dan status gizi mahasiswa. Desain penelitian menggunakan cross-sectional dengan 42 subjek yang dilakukan pada bulan Oktober–November 2020 secara daring. Hasil penelitian menunjukkan bahwa semua subjek mengalami stres. Sebagian besar subjek mengalami emotional undereating dan lainnya mengalami emotional overeating. Asupan dan densitas gizi subjek tergolong kurang, namun keberagaman konsumsinya cukup baik. Terdapat hubungan antara stres dan emotional undereating serta emotional overeating dengan asupan lemak, asupan zat besi dan kecukupan zat besi, emotional undereating dengan asupan dan kecukupan karbohidrat dan vitamin A serta densitas vitamin C. Status gizi berhubungan dengan dengan emotional overeating, asupan, kecukupan dan densitas vitamin A dan zat besi namun tidak terdapat hubungan antara stres dengan status gizi., College’s student experiences stress the most. Stress can cause emotional eating and affect the intake and quality of consumption. Emotional eating in a long term can affect nutritional status. This study aims to analyze the relationship between stress, emotional eating, quality of consumption and nutritional status of college’s students. The research used a cross-sectional study with 42 subjects and conducted online from October–November 2020. The result showed that all subjects experienced stress. Most of the subjects known to experience emotional undereatin while the other experience emotional overeating. The intake and nutrient density of the subjects were classified as defficient, but had a fairly good food diversity. There is a relationship between stress and emotional undereating, emotional overeating with fat and iron intake, emotional undereating with carbohydrate and vitamin A intake. Nutritional status positively related to emotional overeating, and vitamin A and iron intake. There’s no relationship between stress and nutritional status.
Keyword: college’s students, emotional eating, nutritional status, quality of consumption, stress

Judul: Hubungan Stres dan Emotional Eating dengan Kualitas Diet pada Mahasiswa Gizi Tingkat Akhir
Abstrak: Penelitian ini bertujuan mengetahui dan menganalisis hubungan antara stres dan emotional eating dengan kualitas diet dan asupan serta kecukupan zat gizi mahasiswa gizi tingkat akhir. Desain penelitian ini merupakan studi cross sectional dengan jumlah subjek sebanyak 50 mahasiswa Gizi Masyarakat IPB tingkat akhir. Penelitian dilakukan secara online pada bulan Mei–Juni 2023 melalui pengisian kuesioner dan wawancara. Instrumen pengukuran tingkat stres menggunakan kuesioner Depression, Anxiety, Stres Scale 42 dan emotional eating menggunakan kuesioner Adult Eating Behaviour Questionnaire. Sebagian besar subjek mengalami stres ringan (34%) dan emotional undereating (60%). Sebagian besar subjek tergolong dalam kategori HEI need improvement (70%). Hasil analisis menunjukkan tidak terdapat hubungan signifikan antara karakteristik subjek dengan tingkat stres dan kualitas diet (p>0,05), stres dengan emotional overeating maupun emotional undereating (p>0,05) serta emotional overeating dan emotional undereating dengan kualitas diet (p>0,05). Hasil analisis hubungan antara antara tingkat stres dengan kualitas diet menunjukkan adanya hubungan negatif (p=0,000; r=-0,479). Selain itu, ditemukan adanya hubungan positif antara tingkat stres dengan kecukupan energi, kecukupan protein, dan kecukupan lemak (p<0,05) serta emotional overeating dengan asupan energi, asupan protein, asupan lemak, dan asupan karbohidrat (p<0,05). Diketahui pula terdapat hubungan negatif antara emotional undereating dengan asupan protein dan asupan karbohidrat (p<0,05)., This research aims to determine and analyze the relationship between stress and emotional eating with diet quality and nutrient intake in final-year nutrition students. The design of this research was a cross-sectional study with 50 final-year Community Nutrition IPB students as subjects. The research was conducted online in May–June 2023 by filling out questionnaires and interviews. Instruments for measuring stress levels using the Depression, Anxiety, Stress Scale 42 questionnaire and emotional eating using the Adult Eating Behavior Questionnaire questionnaire. Most of the subjects experienced mild stress (34%) and emotional undereating (60%). Most of the subjects classified to the category of HEI need improvement (70%). The results of the analysis showed that there was no significant relationship between subject characteristics with stress level and diet quality (p>0.05), stress with emotional overeating and emotional undereating (p>0.05) also emotional overeating and emotional undereating with diet quality (p>0.05). The results of the analysis relationship between stress levels and diet quality showed a negative correlation (p=0.000; r=-0.479). In addition, a positive correlation was found between stress levels with energy, protein, and fat adequacy (p<0.05) also emotional overeating with energy, protein, fat, and carbohydrate intake (p<0.05). It was also found that there was a negative correlation between emotional undereating with protein and carbohydrate intake (p<0.05).
Keyword: diet quality, emotional eating, final-year student, nutrient intake, stress level

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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