Judul: Physicochemical, Organoleptic, and  Microbiological Characteristics of Beef Se'i with the Addition of Red Fruit Oil  (Pandanus conoideus L) During Storage)
Abstrak: Daging sapi merupakan produk hewani yang mudah rusak, sehingga perlu pengolahan lebih lanjut untuk meningkatkan umur simpannya, seperti mengolah daging menjadi se'i. Daging sapi se'i adalah olahan produk daging asap yang berasal dari Kabupaten Rote Ndao, Nusa Tenggara Timur Provinsi dan saat ini dikenal sebagai oleh-oleh khas dari kota Kupang. Itu Produk utama minyak buah merah diperoleh dengan mengekstraksi buah berbiji (biji-bijian) buah merah. Minyak buah merah sebagai pangan fungsional karena memiliki kandungan antioksidan yang relatif tinggi. Penelitian ini bertujuan untuk memanfaatkan bahan alami minyak buah merah sebagai pengganti nitrit dalam pengolahan se'i untuk memperpanjang penyimpanan se'i dan menjaga nutrisi se'i. Se'i sapi dengan penambahan minyak buah merah yang dihasilkan menjadi sasaran hingga pengujian organoleptik untuk menemukan perlakuan terbaik dan fisik, kimia, antioksidan dan sifat mikrobiologi diuji selama penyimpanan. Sepenuhnya Rancangan Acak dengan pola dua faktorial dan tiga ulangan digunakan dalam percobaan ini. Parameter yang diamati dalam penelitian ini adalah nilai pH, air kandungan, Protein, Lemak, kadar antioksidan malonaldehid dan TPC. Hasil menunjukkan bahwa karakteristik fisikokimia sapi dengan penambahan minyak buah merah berbeda nyata (P<0,01). Begitu juga dengan uji, antioksidan, malonaldehid dan TPC berbeda nyata selama penyimpanan. Tambahan minyak buah merah 3% sebagai perlakuan terbaik dari hasil uji organoleptik pengolahan daging sapi se'i., Beef is an animal product which has short shelf life, so it needs further processing to increase its shelf life, such as processing meat into se'i. Se'i beef is a processed product of smoked beef originating from Rote Ndao Regency, East Nusa Tenggara Province and is currently known as a typical souvenir from the city of Kupang. The main product of red fruit oil is obtained by extracting the drupe (grain) of red fruit. Red fruit oil as a functional food because it has a relatively high antioxidant content. This study aims to utilize natural ingredients of red fruit oil as a substitute for nitrite in the processing of se'i to extend the storage of se'i and maintain the nutritional content of se'i. Se'i cattle with the addition of red fruit oil produced were subjected to organoleptic testing to find the best treatment and physical, chemical, antioxidant and microbiological properties were tested during storage. A completely randomized design with a two factorial pattern and three replications was used in this experiment. Parameters observed in this study were the value of pH, water content, Protein, Fat, antioxidant levels of malonaldehyde and TPC. The results showed that the physicochemical characteristics of cows with the addition of red fruit oil were significantly different (P<0,01) Likewise, with the test, antioxidants, malonaldehyde and TPC were significantly different during storage. The addition of 3% red fruit oil as the best treatment from the results of organoleptic testing of beef se'i processing. Keywords: red fruit oil, se'i beef, antioxidant, TPC.
Keyword: red fruit oil, se'i beef, antioxidant, TPC

Judul: EFFECT OF MEAT TENDERIZER'S TYPE ON PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF BEEF
Abstrak: Permasalahan umum dalam memilih daging sapi untuk konsumsi adalah tekstur daging yang alot. Penelitian ini bertujuan membandingkan karakteristik fisiko-kimia dan sensori daging sapi yang diberi perlakuan pengempukan dan pemasakan. Potongan daging 2 × 2 × 2 cm dari otot semitendinosus dimarinasi dengan enzim papain, enzim bromelin, NaHCO3, tepung tapioka, dan kontrol, dalam interval waktu (30 menit, 45 menit, 60 menit) lalu dikukus. Lama waktu marinasi dan proses pengukusan berinteraksi nyata satu sama lain (p < 0,05). Daging matang daya iris terendah adalah daging yang dimarinasi enzim bromelin selama 45 menit (48103,33 ± 4483 g.s), diikuti dengan daging yang dimarinasi tapioka selama 45 menit (57030,00 ± 9074 g.s). pH mengalami penurunan kecuali daging yang dimarinasi NaHCO3 dengan pH tertinggi (6,97 ± 0,04). Marinasi dengan papain 60 menit menghasilkan susut masak tertinggi (48,07 ± 1,16 %). Daging yang dimarinasi dengan NaHCO3 menghasilkan daging dengan warna paling gelap sebelum dikukus dan paling kekuningan setelah dikukus. Kadar air yang tertinggi dan terendah secara berurutan adalah daging yang dimarinasi dengan NaHCO3, 45 menit, tidak dikukus (77,50 ± 0,17 %) dan marinasi dengan tapioka, 60 menit, dikukus (56,21 ± 1,00 %). Analisis sensori menunjukkan bahwa daging sapi paling empuk (4,77 ± 2,06) adalah yang dimarinasi dengan NaHCO3 selama 60 menit., A common problem in choosing beef for consumption is the tough texture of the meat. This study aimed to compare the physico-chemical and sensory characteristics of beef treated with tenderization and cooking. Then, 2 × 2 × 2 cm chunks from the semitendinosus muscle were marinated with papain enzyme, bromelain enzyme, NaHCO3, tapioca starch, and control, in time intervals (30 min, 45 min, 60 min) then steamed. The marination time and steaming process significantly interacted with each other (p < 0.05). The lowest cutting strength of cooked meat was meat marinated with bromelain enzyme for 45 minutes (48103.33 ± 4483 g.s), followed by meat marinated with tapioca for 45 minutes (57030.00 ± 9074 g.s). pH decreased except for NaHCO3 marinated meat with the highest pH (6.97 ± 0.04). Marination with papain 60 minutes produced the highest cooking loss (48.07 ± 1.16 %). Meat marinated with NaHCO3 produced meat with the darkest color before steaming and the most yellowish after steaming. The highest and lowest moisture content, respectively, were meat marinated with NaHCO3, 45 min, not steamed (77.50 ± 0.17 %) and marinated with tapioca, 60 min, steamed (56.21 ± 1.00 %). Sensory analysis showed the most tender beef (4.77 ± 2.06) was marinated with NaHCO3 for 60 min.
Keyword: meat, quality, sensory, tenderizing agent

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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