Judul: Sosis Analog Sumber Protein Berbasis Tempe dan Jamur Tiram sebagai Pangan Fungsional Kaya Serat Pangan
Abstrak: Tempeh is one of Indonesia indigenous functional food which has good nutrient quality and relatively abundant. However, the utilization is still limited to simple processing so that the development of processed tempeh products is not optimal yet. One of the way to increase the utilization of tempeh is develop it become a sausage adding with oyster mushroom to complete the essential amino acid as a healthy food product for children. The purpose of this study was developed protein source analogue sausage formulation based on tempeh flour with the addition of oyster mushroom (Pleurotus ostreatus) as functional food rich in dietary fiber as healthy snack product for the children. The best formulation was chosen from organoleptic test is tempeh sausage with the addition of 20% oyster mushroom. The best formulation sausage contained 398 Kal energy, 14.40 g protein, and 7.64 g dietary fiber per 100 g so per serving size 50 g contained 199 Kal energi, 7.20 g protein, and 3.82 g dietary fiber. The best formulation sausage contained 24% of protein based on nurition information fact so it can be claimed source of protein and 7.64 g of dietary fiber per 100 g so it can be claimed rich indietary fiber.
Keyword: Dietary fiber, protein, oyster mushroom, sausage, tempeh

Judul: Formula Optimization of Meat Analog Derived from Pleurotus Flabellatus Mycelium by Response Surface Methodology
Abstrak: Mushroom was known as food with high protein content. It has been widely consumed in Indonesia for example is oyster mushroom or Pleurotus spp. Pleurotus flabellatus (pink oyster mushroom) mycelium was potential ingredient of meat substitute for people who avoid meat consumption. The objective of this research was to determine the optimum formula of meat analog derived from P. flabellatus mycelium by response surface methodology (RSM). Meat analog was produced by steaming method. Other ingredient such as soybean flour, tapioca starch, and sweet potato flour was added in meat analog formulation. The product of meat analog was selected based on similar textural properties to those found in meat. This research resulted that the product consist of 40% mycelium, 30% soybean flour, 20% tapioca starch, and 10% sweet potato flour. It contains 50.14% carbohydrate, 19.30% protein, 27.50% fat, 3.06% ash, 10.50% dietary fiber, 14.67 mgGAE/ g total phenolic capacity, DPPH (6.27 mg AEAC/g product) and FRAP (13.47 mg FeSO4/ g product), glycemic index (20.06) and glycemic load (10.06). It also contains nine essential amino acid and high of unsaturated fatty acid.
Keyword: meat analog, Pleurotus flabellatus, mycelium, formula optimization, response surface methodology (RSM)

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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