Judul: Sifat Fisik dan Organoleptik Dendeng Giling Daging Domba dengan Suhu dan Waktu Pengeringan yang Berbeda
Abstrak: Lamb is one of good sources of protein, but this potency hasn’t fully utilized in Indonesia. This may due to the smell of the meat itself. In order to overcome these problem, the meat can be processed in some ways, which one of them is dendeng. Dendeng is one way of meat preservation methods that have been widely known among Indonesian. The preservation process for dendeng is done by drying. The drying process commonly uses heat, however meat is sensitive to the heat. Therefore it is important to balance the drying time with the level of temperature to produce good result. The purpose of this research was to study the effect of level of temperature and the drying time on the physical and organoleptics charactheristic of lamb dendeng. Randomized Block Design in factorial pattern 2 x 3 and three replications was used in data analysis. Physical characteristics which have been observed were rendement, colour, moisture content, water activity and texture (hardness) of lamb dendeng. Organoleptic parameters observed were colour, taste, aroma, texture (tender ness) and general acceptance of lamb dendeng. Analysis of variance shows that the treatments significantly increased the hardness and decreased the moisture content, water activity and rendement of lamb dendeng. The organoleptic test shows that the treatments effects were significantly different on colour, tenderness and aroma of lamb dendeng.
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Judul: Karakteristik Dendeng Lambok Khas Sumatera Barat dengan Metode Pengolahan dan Umur Simpan yang Berbeda
Abstrak: Dendeng merupakan salah satu hasil pengolahan daging yang digemari masyarakat Indonesia. Sumatera Barat memiliki jenis dendeng yang berbeda yakni dendeng lambok batokok. Lambok dalam bahasa minang artinya lembap sedangkan batokok artinya dipukul, sehingga dendeng lambok batokok adalah dendeng basah yang dibuat dengan cara merebus daging dengan bumbu-bumbu kemudian dipukul-pukul dan dilakukan penggorengan atau pemanggangan. Proses pengolahan seperti pemanggangan maupun penggorengan serta penyimpanan akan berpotensi menimbulkan reaksi oksidasi lemak yang menyebabkan turunnya nilai gizi dan rusaknya cita rasa produk yang dihasilkan. Penelitian ini bertujuan untuk mengevaluasi metode pengolahan yang tepat untuk dapat menghambat proses oksidasi lemak dan pertumbuhan mikrobiologi selama penyimpanan. Penelitian ini terdiri atas tiga tahap. Tahap pertama penentuan formulasi bumbu. Tahap kedua yaitu pembuatan dendeng lambok batokok. Tahap ketiga yaitu analisis kualitas fisik, kimiawi dan mikrobiologi. Penelitian ini menggunakan rancangan acak kelompok faktorial. Data yang diperoleh dianalisis dengan analisis ragam, apabila terdapat perbedaan antar perlakuan, dilakukan uji least squares means. Hasil penelitian menunjukkan bahwa metode pengolahan memberikan pengaruh yang nyata (P<0.05) terhadap semua peubah kecuali pH. Lama penyimpanan menunjukkan berpengaruh nyata (P<0.05) terhadap semua peubah kecuali pH dan kadar air. Hasil analisis mikrobiologi menunjukkan interaksi antara metode pengolahan dan lama penyimpanan. Berdasarkan penelitian ini dendeng lambok batokok menunjukkan hasil metode pengolahan yang digoreng lebih rendah kadar air, aw nya dibandingkan dengan dipanggang. Karakteristik dendeng lambok batokok dari segi mikrobiologi masih aman dikonsumsi sampai hari kedua penyimpanan suhu ruang.
Keyword: dendeng lambok, fisikokimia, mikrobiologi, pengolahan, penyimpanan

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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