Judul: Physicochemical Characteristics and Antioxidant Activity of Fried-Braised Broiler Chicken Meat with Various Marinades.
Abstrak: Bumbu marinasi diketahui dapat menghambat oksidasi karena mengandung komponen senyawa antioksidan. Penelitian ini bertujuan mengkaji pengaruh perlakuan berbagai bumbu marinasi dalam pembuatan ayam ungkep yang digoreng terhadap karakteristik fisikokimia (kadar air, pH, keempukan), aktivitas antioksidan, dan kadar malondialdehida. Daging ayam dimarinasi dengan perlakuan kontrol, bumbu kuning asin, bumbu lengkuas, bumbu manis, dan bumbu pedas selama 30 menit, kemudian diungkep dan digoreng. Hasil penelitian menunjukkan bahwa pemberian perlakuan bumbu marinasi memberikan pengaruh nyata (p, Marination is known to inhibit oxidation due to the presence of antioxidant compounds. This research aimed to investigate the effect of various marinade treatments on the physicochemical characteristics (water content, pH, tenderness), antioxidant activity, and malondialdehyde content of fried-braised chicken. Chicken meat was marinated with a control treatment, salty yellow marinade, galangal marinade, sweet marinade, and spicy marinade for 30 minutes, then parboiled and fried. The results showed that marinade treatments had a significant effect (p
Keyword: antioxidant, marinade, fried-braised chicken meat, physicochemical characteristics

Judul: Physicochemical Characteristics of Smoked Broiler Chickens with Honey Addition and Different Smoking Duration.
Abstrak: Daging ayam broiler merupakan salah satu produk yang mudah rusak dan memiliki umur simpan pendek. Salah satu alternatif yang dapat dilakukan untuk memperpanjang umur simpan yaitu dengan menggunakan metode pengasapan dengan penambahan madu pada proses marinasi. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan madu dan lama pengasapan terhadap sifat fisikokimia ayam broiler asap. Penelitian ini menggunakan rancangan acak kelompok pola faktorial dengan dua faktor. Faktor pertama adalah penambahan madu (0%, 5%, dan 10%). Faktor kedua adalah lama pengasapan (3, 6, dan 9 jam). Variabel fisikokimia yang diukur adalah susut masak, kadar air, pH, aw dan tekstur. Data fisikokimia dianalisis menggunakan analisis varians (ANOVA). Penambahan madu pada proses pembuatan ayam broiler asap tidak mempengaruhi nilai susut masak, pH, aw dan tekstur, namun dapat menurunkan kadar air. Peningkatan lama pengasapan meningkatkan susut masak dan menurunkan kadar air. Penambahan konsentrasi madu 10% dan lama pengasapan 9 jam merupakan perlakuan yang terbaik karena dapat menurunkan kadar air pada daging ayam broiler asap yang berpotensi meningkatkan stabilitas produk selama penyimpanan., Broiler chicken is a perishable product and has a short shelf life. An alternative that can be done to extend the shelf life is by uses the smoking method with the addition of honey in the marinade process. This study aims to analyze the effect of adding honey and smoking time on the physicochemical properties of smoked broilers. This study used a factorial randomized block design with two factors. The first factor is the addition of honey (0%, 5%, and 10%). The second factor is the length of smoking (3, 6, and 9 hours). The physicochemical variables measured were cooking loss, moisture content, pH, aw, and texture. Physicochemical data were analyzed using analysis of variance (ANOVA). The addition of honey in the process of making smoked broilers did not affect the cooking loss value, pH, aw and texture, but could reduce the water content. Increasing the smoking time increases the cooking loss and decreases the water content. The addition of 10% honey concentration and smoking time of 9 hours is the best treatment because it can reduce the moisture content of smoked broiler meat which has the potential to increase product stability during storage.
Keyword: Ayam Broiler, Madu, Pengasapan, Sifat Fisikokimia

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: