Judul: Pengaruh penambahan tepung daging sapi dalam adonan terhadap kandungan gizi, sifat fisik dan sensori kerupuk tapioka
Abstrak: The aim of this research was to know the effect of the using meat meal in better of 'kerupuk' on nutrient content, physical properties, and sensory evaluation of 'kerupuk daging' and the level were 0, 10, 20 and 30% of total meal or similar with treatment of mixed meat meal in better (0.5.17.10.34, and 15.50%, respectively). Variables observed in this research were protein and Fe content, crispiness, expanation ratio, rendemmen, and sensory evaluation (hedomic and quality of hedonic). Analysis conducted in this research was using three replications and four threatments.
Keyword: 

Judul: Sifat kimia kerupuk goreng yang diberi penambahan tepung daging sapi dan perubahan bilangan TBA selama penyimpanan
Abstrak: Kerupuk is a popular snack which is usually uses as a complement food. The purpose of this study were to know the effect of addition beef meal in better of "kerupuk" on chemical characteristic and TBA value of fried "kerupuk" during storage. The level og addition of meat meal were 0%, 10%, 20% and 30% of total meal or similiar with treatment of mixed beef meal in better (0%, 8.6%, 15.9% and 22.5%, respectively). Variables observed in this study were water content of raw "kerupuk" and water content, protein content, fat content, ash content, carbohydrate content, Fe content of fried kerupuk, water content and TBA value of fried "kerupuk" during storage. The result showed that treatment with mixed beef meal in "kerupuk" was significantly different on protein content, ash content, carbohydrate content and fe content of fried "kerupuk", but was not significantly different on, fat content of fried "kerupul and water content of raw "kerupuk". Water content during storage influenced by time of storage. Increasing water content caused decreasing crupiness of kerupuk. TBA value of fried kerupuk during storage influenced by time storage
Keyword: 

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: