Judul: Pengaruh jenis kelamin dan bobot potong pada karakteristik karkas, fleshing index, derajat kemontokan tibia dan kadar kolesterol daging kambing Jawarandu
Abstrak: Sampai saat ini belum ditemukan teknik evaluasi tingkat pro- duksi karkas/daging dari seekor kambing Jawarandu pada kondisi lapangan. Pada saat ini cara evaluasi tingkat produksinya masih berdasarkan pada peninjauan kondisi fisik badan yang dilakukan secara subyektif. Untuk lebih memantapkan hasil peninjauan tersebut, maka perlu dicari suatu teknik evaluasi yang bersifat obyektif. Teknik evaluasi yang bersifat obyektif sebagaimana dimaksudkan, antara lain dengan menggunakan FI (fleshing index). Cara tersebut telah diterapkan untuk mengevaluasi produksi karkas/ daging pada ternak sapi dan domba. Cara lain yang bersifat obyektif adalah dengan evaluasi DKT (derajat kemontokan tibia). Kedua cara tersebut di atas, yaitu FI dan DKT, sampai kini belum diuji kelayakannya pada kambing Jawarandu. Oleh karenanya, berdasarkan pertimbangan di atas, maka perlu dilakukan penelitian untuk mengevaluasi produksi karkas/daging pada kambing Jawarandu dengan teknik evaluasi tersebut...dst
Keyword: Goat meat, Carcases goats, Cutting, Jawarandu

Judul: Nilai mutu daging dan perdagingan kambing kacang dan domba lokal dengan jenis kelamin yang berbeda yang dipelihara secara intensif (dikandangkan)
Abstrak: Livestock as an agriculture sub sector plays an importance role for Indonesian development Large number of population, estimated about over- than 210 million .people, surely have a bigger demand on animal protein. Local goat and Priangan sheep have contributed significantly on meat protein supply. However, the comparative information about meat quality differences of these animals is limited. This study was aimed to compare the carcass and meat characteristic of sheep and goat The observed variables were slaughter weight, weight and percentage of carcass, weight and percentage of pelvic and kidney, large rib eye, weight and percentage of meat; weight and percentage of fat; weight and percentage of bone and characteristic of meat. This result showed that s&ies significanly effect (F<0,05) to weight and percentage of meat, weight and percentage of fat, basic cut distribution carcass on breast and fore shankmeat dismbution on breast, flank and fore shank, fat distribution on shoulder and rack, b o ~d~isetr ibution on shoulder and fore shank: pH. . Ses has significant effect (P<0,05) to weight and percentage of fat on the pelvic and kidnet, ureight and percentage of fat, weight and percentage of bone, basic cut distribution carcass on shoulder, bone dismbution on leg, loin and shoulder, fat distribution on loin, breast, and flank, tenderness. Interaction has significant effect (P<O,Oj) to distribution carcass on leg; distribution bone on breast, cooking lose and water holding capacity (LVHC).
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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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