Judul: Analysis of Related Factors to Clinical Nutrition Competency Test Scores And Study Programs Classification to Improve Graduate Competencies
Abstrak: ANGGI VEBRYAN EKA PUTRI S. Analisis Faktor-faktor yang Berhubungan dengan Nilai Uji Kompetensi Gizi Klinis dan Pengelompokkan Program Studi untuk Peningkatan Kompetensi Lulusan. Dibimbing oleh Hardinsyah. Penelitian ini bertujuan untuk mengklasifikasikan program studi (prodi) berdasarkan nilai kompetensi di bidang gizi klinis dan faktor yang berhubungan. Data sekunder dari 3.013 peserta dari 74 prodi gizi pada Uji Kompetisi Nutrisionis Nasional (Ukom) tahun 2022, yang menggunakan desain studi cross sectional. Ukom terdiri dari tiga kompetensi utama yaitu gizi masyarakat (GM), manajemen pelayanan makanan (MPM), dan kompetensi gizi klinis (GK). Uji analisis klaster digunakan untuk mengelompokkan prodi gizi berdasarkan nilai ujian kompetensi gizi klinis. Uji analisis regresi linier berganda digunakan untuk menganalisis hubungan antara karakteristik prodi dan nilai GK. Hasil penelitian menunjukkan bahwa terdapat 23%, 50%, dan 27% prodi gizi yang diklasifikasikan sebagai sangat menguasai, menguasai, dan kurang menguasai, berturut-turut. Faktor-faktor yang berhubungan dengan nilai GK adalah wilayah (Jawa, Sumatera), perguruan tinggi negeri, dan peringkat akreditasi unggul memiliki hubungan positif yang signifikan. Prodi gizi swasta dengan akreditasi baik dan sangat baik yang berada di luar Jawa dan Sumatera perlu meningkatkan kualitas pembelajaran di bidang gizi klinis., ANGGI VEBRYAN EKA PUTRI S. Analysis of Related Factors to Clinical Nutrition Competency Test Scores And Study Programs Classification to Improve Graduate Competencies. Supervised by Hardinsyah. This study aims to classify study programs based on competency scores in clinical nutrition and its correlated factor. A secondary data set of 3.013 participants from 74 nutrition study programs (NSPs) of the 2022 national nutritionist competency test (NNCT), which applied a cross sectional study design was used. The NNCT consist of three major competencies namely community nutrition, food service management, and clinical nutrition competencies (CNC). A cluster analysis test was used to classify nutrition study programs based on the nutrition clinical competency test scores. A multiple linear regression analysis test was used to analyze the correlation between study program characteristics and CNC scores. The results showed that there were 23%, 50%, and 27% NSPs classified as very mastering, mastering, and less mastering, respectively. Factors correlated with CNC scores were region (Java, Sumatra), public university, and excellent accreditation rank had a significant positive correlation. Private nutrition study programs with good and very good accreditation located outside Java and Sumatra need to improve the quality of learning in clinical nutrition.
Keyword: clinical nutrition, cluster analysis, competency test, university status

Judul: Analysis of Related Factors Based on Competency Score in Food Service Management Field and Study Programs Classification to Improve Graduate Competencies
Abstrak: Uji kompetensi nutrisionis (Ukom) merupakan bentuk pelaksanaan penjaminan mutu lulusan gizi untuk mendukung perbaikan mutu pendidikan. Penelitian ini bertujuan menganalisis faktor-faktor yang berhubungan dengan nilai ukom bidang manajemen penyelenggaraan makanan dan pengelompokkan program studi gizi untuk peningkatan kompetensi lulusan. Data sekunder yang digunakan adalah 3.013 peserta dari 74 program studi (Prodi) gizi yang mengikuti Ukom tahun 2022. Penelitian ini menggunakan desain studi cross sectional. Ukom memiliki tiga materi utama yaitu manajemen penyelenggaraan makanan (MPM), gizi masyarakat (GM) dan gizi klinis (GK). Uji regresi linier berganda digunakan untuk menganalisis faktor yang berhubungan antara karakteristik prodi dengan nilai MPM. Faktor-faktor yang berhubungan dengan nilai MPM adalah wilayah (Jawa, Sumatera), status perguruan tinggi negeri, lama berdiri prodi (≥5 tahun) dan peringkat akreditasi (sangat baik dan baik) mempunyai korelasi positif yang signifikan. Uji analisis klaster digunakan untuk mengklasifikasikan program studi gizi berdasarkan nilai MPM. Hasil penelitian menunjukkan terdapat 27, 30, dan 17 prodi gizi yang tergolong sangat menguasai, menguasai, dan kurang menguasai berdasarkan nilai MPM. Analisis kuadran digunakan untuk membandingkan tiap tinjauan proses asuhan gizi (asesmen, diagnosis, perencanaan, intervensi, dan monitoring-evaluasi) bidang MPM dengan nilai total Ukom. Penguatan materi kompetensi dapat dilakukan oleh masing-masing prodi dengan memberikan bimbingan secara rutin terutama pada bidang MPM., The national nutritionist competency test (NNCT) is a form of implementing quality assurance for nutrition graduates to support improving the quality of education. This research aims to analyze related factors based on competency score in food service management field and study programs classification to improve graduate competencies. A secondary data set of 3.013 participants from 74 nutrition study programs (NSPs) of the 2022 NNCT, which applied a cross sectional study design was used. The NNCT consist of three major competencies namely food service management (FSM), community nutrition and clinical nutrition. A multiple linear regression test was used to analyze the correlation between NSPs characteristics and FSM scores. Factors correlated with FMS scores were region (Java, Sumatra), public university, length establishment (≥5 years) and accreditation rank (excellent and very good) had a significant positive correlation FSM scores. The results showed that there were 27, 30, and 17 NSPs classified as very mastering, mastering, and less mastering by FMS scores. Quadrant analysis is used to compare each nutrition care process (assessment, diagnosis, planning, intervention and monitoring-evaluation) in the MPM field with the total NNCT score. Strengthening competency can be carried out by each NSP with providing regular guidance, especially in MPM field.
Keyword: Cluster analysis, competence test, food service management, nutrition study program,, university status

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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