Judul: . Identification Ingredients and the Suitability of Packaging Labels Against the Ready-to-eat Sausage Products Regulations in Bogor City
Abstrak: Sosis siap makan merupakan makanan ringan yang banyak dikonsumsi oleh masyarakat Indonesia karena kepraktisannya dan harga yang terjangkau. Label kemasan pangan memuat berbagai informasi penting yang dimiliki oleh suatu produk yang menjadi acuan komsumen dalam menentukan keputusan sebelum membeli. Namun, data kesesuaian penggunaan ingredien dan label kemasan produk sosis siap makan yang beredar belum diketahui. Penelitian ini bertujuan mengetahui ingredien dan kesesuaian label kemasan terhadap regulasi yang berlaku di Indonesia. Sampel yang digunakan adalah produk sosis siap makan yang beredar di Kota Bogor dan telah terdaftar serta memiliki izin edar MD dan ML dari Badan Pengawas Obat dan Makanan (BPOM). Pengambilan sampel menggunakan pendekatan purposive sampling di 6 kecamatan yang ada di Kota Bogor. 30 Jenis sosis siap makan yang ditemukan dibedakan dari penggunaan bahan baku daging, 46% sosis ayam, 20% sosis sapi, 27% sosis kombinasi, dan 7% sosis ikan. BTP yang digunakan pada produk sosis siap makan ayam,sapi, dan kombinasi ditemukan sebanyak 8 golongan, sedangkan untuk sosis ikan sebanyak 5 golongan. Sebanyak 17% produk menggunakan serat pangan sebagai bahan fungsional. Sosis siap makan yang telah memenuhi regulasi minimum pelabelan yaitu sebanyak 80%, label kode produksi merupakan label yang belum terpenuhi pada 6 produk., Ready-to-eat sausage is a widely consumed snack by Indonesian people because of its practicality and affordable price. Food packaging labels contain important information which will be a reference for consumers in making decisions on purchases. However, data about the conformity of packaging labels with the ingredients used are unknown. This research aims to identify ingredients used and determine the conformity of packaging labels to the regulations in Indonesia. The samples were ready-to-eat sausage products sold in Bogor City with a registered number of distribution licenses (MD or ML) issued by the Indonesian Food and Drug Authority (BPOM). The purposive sampling approach was carried out in 6 sub-districts in Bogor City. 30 ready-to-eat sausages found have been distinguished based on the type of meat used as raw materials, 46% chicken sausage, 20% beef sausage, 27% chicken-beef sausage, and 7% fish sausage. Eight groups of food additives were found in chicken, beef, and chicken-beef ready-to-eat sausage products, whereas fish sausage were found fifth groups of food additives. 17% products used dietary fiber as functional ingredienst in ready-to-eat sausage products. Ready-to-eat sausages that have met the minimum labeling regulations as much as 80%, the production code label is an information label that has not been fulfilled on 6 products.
Keyword: BPOM, food additives, ingredients, labels, ready-to-eat sausasge

Judul: Identifikasi Profil Ingredien serta Kesesuaian Label Kemasan Pangan terhadap Regulasi pada Produk Bakso Daging di Kota Medan
Abstrak: Kebutuhan manusia akan protein seringkali dipenuhi melalui konsumsi daging, yang mana produk olahannya seperti bakso daging sangat populer di Indonesia. Studi ini bertujuan untuk mengidentifikasi profil ingredien dan kesesuaian label kemasan bakso daging di Kota Medan dengan regulasi yang berlaku. Metode penelitian ini melibatkan pengambilan sampel terhadap produk bakso daging yang dijual di berbagai toko ritel di Kota Medan, analisis label kemasan berdasarkan Peraturan BPOM Nomor 31 Tahun 2018 dan Nomor 20 Tahun 2021, serta pengumpulan data ingredien dan bahan tambahan pangan (BTP) yang digunakan. Hasil penelitian menunjukkan bahwa terdapat beberapa penyimpangan dalam pencantuman label, termasuk tidak mencantumkan alamat produsen, tanggal kedaluwarsa, dan informasi nilai gizi. Selain itu, ditemukan bahwa penggunaan bahan tambahan pangan seperti penguat rasa, penstabil, dan pengawet cukup umum pada produk bakso daging. Temuan baru dari penelitian ini menunjukkan adanya variasi dalam penggunaan ingredien dan tingkat kepatuhan terhadap regulasi pelabelan, yang dapat mempengaruhi keamanan dan informasi yang diterima oleh konsumen. Penelitian ini juga menganalisis hubungan kandungan daging dengan nilai gizi dan harga produk bakso daging serta pengelompokan data harga produk bakso daging di Kota Medan. Implikasi dari penelitian ini adalah perlunya peningkatan pengawasan dan edukasi bagi produsen tentang pentingnya kepatuhan terhadap regulasi pelabelan pangan untuk melindungi konsumen., Human protein needs are often met through meat consumption, and processed products such as meatballs are popular in Indonesia. This study aims to identify the ingredient profile and conformity of meatball packaging labels in Medan City with applicable regulations. This research method involves surveying meatball products sold in various retail stores in Medan City, analyzing packaging labels based on BPOM Regulations Number 31 of 2018 and Number 20 of 2021, and collecting data on the ingredients and food additives used. The research results showed several irregularities in labeling, including not including the manufacturer
Keyword: Medan City, ingredient, food label, regulations, Meatball

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.
Keyword: