Judul: Evaluation of Palatability of Adult Dog Snack Containing Yellow Sweet Potato (Ipomoea batatas L.) And Purple Sweet Potato (Ipomoea batatas L. Poiret).
Abstrak: Penelitian ini bertujuan untuk mengetahui tingkat palatabilitas anjing (Canis lupus familiaris) dari ubi jalar kuning (Ipomoea batatas L.), ubi jalar ungu (Ipomoea batatas L. Poir) dan snack anjing komersial. Hewan yang digunakan terdiri dari 6 ekor anjing (2 berbobot kecil, 2 berbobot sedang, dan 2 berbobot besar). Waktu pemeliharaan dalam penelitian ini adalah 9 hari. Pemberikan snack sekali sehari selama 5 menit. Ransum yang digunakan adalah R0 (kontrol dengan snack komersial), R1 (ubi jalar kuning 60%), R2 (ubi jalar ungu 60%) dari sampel snack dianalisis proksimat untuk menentukan kandungan nutriennya. Penelitian ini menggunakan analisis rancangan acak kelompok, pengelompokan anjing berdasarkan bobot, anjing kecil memiliki bobot badan 2-5 kg, sedang memiliki bobot 5-25 kg, besar bobot dari 30-50 kg. Hasil penelitian ini menunjukan bahwa konsumsi produk komersial anjing (R0) tidak berbeda secara signifikan dengan R1 dan R2 namun bobot badan anjing mempengaruhi konsumsi. Konsumsi anjing dengan bobot badan besar mengkonsumsi snack paling banyak dibandingkan dengan kelompok bobot sedang dan kecil. Kata kunci: anjing, snack, ubi jalar kuning, ubi jalar ungu
Keyword: Dog, Snack, Purple sweet potato, Yellow sweet potato, Animal husbandry, Nutritional sciences

Judul: Pemanfaatan Tepung Daging- Tulang Leher Ayam Pedaging pada Pembuatan Makanan Ringan (Snack) untuk Meningkatkan Nilai Gizi
Abstrak: Snack quite popular in Indonesia, it was practical and long storage characteristics made them highly consumed. Broiler’s neck meat and bone meal is one of animal byproduct from animal product industries. It can change into meal and as an alternative source of proteins and minerals. Snack products commonly doesn’t have a balanced nutritional composition, so this research conducted to study the making of snack which increasing with broiler’s neck meat and bone meal and to evaluate the physical characteristic, nutritional composition and consumer’s acceptability of products. The nutritional content observed from the product consisted of water, protein, fat, carbohydrate, ash, calcium and phosphor. The physical analysis observed consist of hardness, kamba’s density and objective color analysis. An organoleptic test was also done. Experimental design used in this reseach was Completely Randomized Design with broiler’s neck meat and bone meal concentration as the response which five concentration stages 0%; 2,5%; 5%; 7,5% and 10%. Each stage consist three replications. The data was analyzed with Analysis of Variance and if the result was significantly different, it was followed with Duncan’s test. The panelist acceptability data was analyzed with Kruskal Wallis and if the result was significantly different, it was followed with mean rank different test that built by Gibbons. The results of nutritional content analysis seen that the water content ranged from 4,53-4,11%; protein content of 9,87-16,15%; fat 21,87-24,85%; carbohydrate 61,09-47,78%; ash 2,62-7,09% calcium 0,029-0,588% and phosphor 0,063-0,095%. The nutritional content analysis result showed that increasing that broiler’s neck meat and bone meal make significantly differences. The physical characteristic result showed that increasing of broiler’s neck meat and bone meal didn’t make significantly differences to fragility and kamba’s density. The average of fragility was 1611,08±43,80 gram force and 1,083±0,005 g/ml for kamba’s density. Objective color analysis showed that increasing of broiler’s neck meat and bone meal incline lower yellowness and got dark to the snack product. The result of organoleptic test to the colour, chicken taste and crispiness gave very obvious influence. The texture and general appearance of the snack didn’t give obvious influence.
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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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