Judul: Pemetaan Karakteristik Kimia, Fisik, Sensori, dan Fungsional Beberapa Jenis Pala (Myristica spp.).
Abstrak: Utilization of nutmeg flesh in North Maluku is still limited because there are flavors of astringent, bitter, and sour caused by the content of phenolic and organic acids compounds. Phenolic compounds are also known as antioxidant compounds. The purpose of this this research is to investigate chemical, physical, sensory, and functional properties, as well as the relationship between the chemical components with sensory and functional properties of nutmeg flesh. The sample used consist of four type nutmeg from Gebe North Maluku island and two type nutmegs from Bogor area. Type of nutmeg gives significant effect (p<0.05) to chemical, physical, sensory, and functional properties of nutmeg flesh. Biplot analysis describes unripe bogor nutmeg flesh has the characteristic with astringent and bitter taste, high total titrable acid and high antioxidant capacity; ripe bogor nutmeg flesh has characteristic with astringent taste; unripe oval seed and ripe oval seed gebe nutmeg flesh has characteristic with sour taste, high tannin, and high phenolic compound content; unripe round seed gebe nutmeg flesh has characteristic with sour taste; and ripe round seed gebe nutmeg flesh doesnot have characteristic of astringent, sour, and bitter taste. Levels of tannin and total phenol are closely related to bitter taste and antioxidant capacity, but are not closely related to the astringent and sour taste. The content of organic acids are not closely related to the presence of astringent, sour, and bitter taste on nutmeg flesh.
Keyword: Astringent, antioxidant capacity, bitter, nutmeg flesh, sour, tannins, total phenols, total titrable acid

Judul: Karakterisasi Mutu dan Identifikasi Komponen Aroma Minyak Pala (Nutmeg oil) Indonesia sebagai Bahan Baku Industri Flavor
Abstrak: Nutmeg oil is an essential oil which obtained by distillation process of the mature and dry nutmeg seed and mace. Nutmeg oil is a used in several industries especially in the flavor industries.
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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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