Judul: Physical and Organoleptics Characteristics of Broiler Chicken Carcases Given Feed Containing Garlic (Allium sativum)
Abstrak: Bawang putih (Allium sativum) merupakan salah satu jenis tanaman yang memiliki kandungan senyawa aktif yang dapat menggantikan fungsi dari antibiotik sintetik dan senyawa allicin yang bersifat antibakteri dapat memengaruhi kualitas fisik, kimia dan biologis daging ayam broiler. Tujuan penelitian ini adalah menganalisis karakteristik fisik dan organoleptik karkas ayam broiler dengan pemberian pakan yang mengandung bawang putih. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 pengulangan. Peubah yang diamati dalam penelitian ini yaitu pH, kadar air, aktivitas air (aw), keempukan, warna, rasa, aroma, dan tekstur. Hasil penelitian menunjukkan bahwa penambahan perlakuan bawang putih pada pakan ayam broiler saat pemeliharaan berpengaruh secara nyata terhadap pH, keempukan dan warna, tetapi tidak berpengaruh secara nyata terhadap kadar air, aktivitas air (aw), rasa, aroma dan tekstur daging dada ayam broiler., Garlic (Allium sativum) was a type of plant contains active compounds that can replace the function of synthetic antibiotics and allicin compounds which are antibacterial that can affect the physical, chemical and biological qualities of broiler chicken. The purpose of this study was to analyze the physical and organoleptic characteristics of broiler carcasses with feed containing garlic inside. This study used a completely randomized design (CRD) with 4 treatments and 5 repetitions. The variables observed in this study were pH, ater content, water activity (aw), tenderness, color, taste, aroma, and texture. The result showed that the addition of garlic treatment to broiler chicken feed during rearing had a significant effect on pH, tenderness and color but had no significant effect on water content, water activity (aw), taste, scent, and texture of broiler chicken’s breast.
Keyword: broiler chicken, garlic, organoleptic, physical characteristic

Judul: Percentage Weight of Commercial Cutsof Carcass and Organs of Broiler Chickens with Feed Containing Garlic Treatment.
Abstrak: Pemanfaatan ayam ras pedaging menyimpan resiko bagi konsumen, karena penggunaan berbagai jenis Antibiotic Growth Promoter (AGP). Studi pada bawang putih sebagai alternatif dari promotor pertumbuhan produksi ternak dilakukan dan efek menguntungkan pada pertumbuhan dan daya cerna. Penelitian ini bertujuan mengkaji persentase bobot potongan komersial dan organ ayam broiler yang diberi pakan dengan penambahan bawang putih sebanyak 3%. Rancangan percobaan penelitian ini menggunakan RAL dengan 4 perlakuan yaitu, pakan kontrol (P0), bawang putih segar P1, bawang putih kering P2 dan bawang hitam P3 dengan 5 ulangan. Pengambilan sampel dilakukan dengan memotong bagian karkas menjadi 4 bagian yaitu, dada, paha, sayap, dan punggung lalu diambil organ dalam meliputi hati, ampela, jantung, limpa, dan bursa fabricius. Data yang diperoleh dianalisis secara statistik dengan menggunakan sidik ragam (analysis of variance/ ANOVA) menggunakan aplikasi SPSS. Pemberian olahan bawang putih sebesar 3% sebagai subtitusi AGP tidak memberikan pengaruh yang nyata (P>0,05) terhadap persentase bobot potongan komersial dan persentase bobot organ ayam broiler, perlu penelitian lanjutan menggunakan dosis penambahan olahan bawang putih yang berbeda., The use of broiler chickens poses a risk to consumers, due to the use of various types of Antibiotic Growth Promoter (AGP). Studies on garlic as an alternative of a growth promoter in livestock production were carried out and its beneficial effects on growth and digestibility were carried out. This study aims to determine the percentage of commercial slaughter weight and organs of broiler chickens fed with the addition 3% of garlic. The experimental design of this study used RAL with 4 treatments namely, control feed (P0), fresh garlic P1, dry garlic P2 and black garlic P3 with 5 replications. Sampling was carried out by cutting the carcass into 4 parts, chest, thigh, wings and back and then taking the internal organs including liver, gizzard, heart, spleen, and bursa fabricius. The data obtained was analyzed statistically using analysis of variance (ANOVA) using the SPSS application. Provision of processed 3% garlic as a substitute for AGP did not have a significant effect (P> 0,05) on the percentage of commercial slaughter weight and the percentage of broiler organ weight, further research is needed using different added doses of processed garlic
Keyword: Ayam broiler, bawang putih, potongan, organ

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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