Judul: Comparison of Physical Characteristics, Sensory, and Nutritional Content of Grasshopper Analog Meat (Valanga nigricornis) Abdominal and Whole Parts
Abstrak: Jumlah penduduk Indonesia yang besar diikuti dengan peningkatan food demand menyebabkan terjadinya supply gap kebutuhan dan ketersediaan makanan, terutama protein. Indonesia menjadi penghasil karbon terbesar keenam di dunia dengan 61% kontribusi dari emisi perubahan penggunaan lahan dan 9% dari pertanian. Hal tersebut menjadi urgensi perlunya pemanfaatan protein alternatif yang berkelanjutan lingkungan, seperti belalang. Penelitian ini bertujuan membandingkan formula daging analog belalang bagian perut dan utuh yang terdiri dari tahapan formulasi, uji karakteristik fisik, sensori, dan analisis zat gizi. Daging analog dikembangkan dengan tiga formula menggunakan persentase belalang:kacang merah sebesar F1 (0%:35), F2 (30%:5%) dengan belalang bagian perut, dan F3 (30%:5%) dengan belalang utuh. Belalang utuh dan F3 memiliki kadar protein dan mineral lebih tinggi daripada belalang bagian perut dan F2. Perlakuan F2 memiliki skor PDCAAS tertinggi, yaitu 68,85. Formula terpilih adalah F2 dengan karakteristik fisik dan sensori yang lebih unggul serta skor PDCAAS tertinggi. Satu takaran saji (50 g) mengandung 103 kkal energi; 30,5 g protein; 2,56 g lemak; 0,18 g lemak jenuh, 7,47 mg kolesterol yang memenuhi kontribusi sebesar 4,6% energi, 21,5% protein; 4,1% lemak orang dewasa. Daging analog F2 dengan belalang bagian perut memenuhi klaim pangan tinggi protein, sangat rendah natrium, dan rendah lemak jenuh., Indonesia's large population followed by an increase in food demand has made a gap in the supply and availability of food, especially protein. Indonesia is also the sixth largest carbon emitter in the world with 61% contribution from land use change emissions and 9% from agriculture. This becomes the urgency to utilize alternative proteins that are environmentally sustainable, such as grasshoppers. It leads to the urgency of utilizing alternative proteins, such as grasshoppers. This study aims to compare the abdominal and whole grasshopper meat analog consisting of formulation stages, physical characteristics test, sensory, and nutrient analysis. Meat analog was developed with three formulas using the grasshopper:kidney bean percentage of F1 (0%:35), F2 (30%:5%), and F3 (30%:5%). F2 treatment used abdominal part of grasshopper and F3 used whole grasshopper. Whole grasshopper and F3 have higher protein and mineral content than abdominal part of grasshopper and F2. The F2 treatment had the highest PDCAAS score, which was 68.85. The selected formula was F2 with better physical and sensory characteristics and the highest PDCAAS score. One serving size (50 g) contained 103 kcal of energy; 30.5 g of protein; 2.56 g of fat; 0.18 g of saturated fat, 7.47 mg of cholesterol which meets the contribution of 4.6% energy, 21.5% protein; 4.1% fat of adults. Meat analog F2 (abdominal grasshopper) is able to fulfill the food claims of high protein, very low sodium, and low saturated fat.
Keyword: Amino acid, Meat analog, Grasshopper, Sustainable protein

Judul: Formulation and Nutritive Value of Cream Soup Made from Grasshopper Flour (Valanga nigricornis) as an Alternative Food for Elderly
Abstrak: Belalang kayu (Valanga nigricornis) merupakan sumber protein yang mudah dikembangkan di daerah tropis. Selain proteinnya mudah dicerna, belalang juga kaya akan kandungan gizi seperti mineral dan asam lemak tidak jenuh. Penelitian ini bertujuan mengembangkan dan mengkaji nilai gizi sup krim berbahan tepung belalang sebagai makanan alternatif untuk lansia. Penelitian ini dilakukan melalui serangkaian pengembangan produk, analisis kandungan zat gizi, serta analisis kecukupan zat gizi. Formula sup krim terpilih adalah sup krim dengan penambahan tepung belalang sebanyak 10 g atau 1,1% dari total berat bahan. Hasil analisis zat gizi tepung belalang menunjukkan bahwa tepung belalang memiliki kadar air rendah (5,68%bb) dan lemak yang cukup tinggi (16,05%bb). Satu porsi sup krim belalang (200 mL) dapat memenuhi kecukupan energi 9,3%; protein 15,2%; lemak 3,2%; karbohidrat 10,4%; dan omega 6 2,5% pada lansia pria. Sedangkan, pada lansia wanita memenuhi angka kecukupan energi 10,8%; protein 16,7%; lemak 3,6%; karbohidrat 12,4%; dan omega 6 3,2%. Satu porsi sup krim belalang memenuhi tingkat kecukupan gizi omega 3 pada lansia pria 9,4%, dan wanita 13,6%., Javanese grasshopper (Valanga nigricornis) is a protein source that is easily grown in the tropics. Apart from being easy to digest protein, grasshoppers are also rich in nutrients such as minerals and unsaturated fatty acids. This study aims to develop and examine the nutritional value of cream soup made from grasshopper flour as an alternative food for elderly. This research was conducted through a series of product development, nutrient content analysis, and nutrient adequacy analysis. The selected cream soup formula is cream soup with the addition of 10 g of grasshopper flour or 1,1% of the total weight of the ingredients. The results of the nutrient analysis showed that grasshopper flour had a low water content (5,68% wb) and a high fat (16,05% wb). One serving of grasshopper cream soup (200 mL) can meet the energy adequacy of 9,3%, protein 15,2%; fat 3,2%; carbohydrates 10,4%; and omega 6 2,5% in elderly men. Meanwhile, the elderly women meet the energy adequacy rate of 10,8%; protein 16,7%; fat 3,6%; carbohydrates 12,4%; and omega 6 3,2%. One serving of grasshopper cream soup meets the nutritional adequacy level of omega 3 in elderly men 9,4% and 13,6% women.
Keyword: Belalang kayu, nilai gizi, omega 3, sup krim/Javanesse grashopper, nutritive value, omega 3, cream soup

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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