Judul: Analisis Kadar Protein dan Kapasitas Antioksidan Daun Kelor  Segar (Moringa oleifera) Selama Penyimpanan Dingin
Abstrak: Daun kelor (Moringa oleifera) memiliki potensi pemanfaatan sebagai sumber antioksidan dan protein yang tinggi. Senyawa antioksidan yang terdapat di dalam daun kelor adalah vitamin C, vitamin E, karotenoid, tanin, triterpenoid, flavonoid, saponin, dan alkaloid. Di Indonesia, daun kelor biasanya dimanfaatkan oleh masyarakat sebagai pangan olahan atau obat herbal. Akan tetapi, daun kelor mudah mengalami kerusakan setelah dipanen serta penyimpanan yang terlalu lama juga dapat mempengaruhi kadar protein dan kapasitas antioksidannya. Tujuan penelitian ini untuk mengkaji pengaruh jenis kemasan daun kelor segar (plastik polypropilen dan kertas HVS) dan lama penyimpanan daun kelor segar (0, 2, 4, 7, dan 14 hari) pada suhu rendah terhadap kadar protein dan kapasitas antioksidan. Pada penelitian ini, daun kelor segar yang dikemas dengan plastik PP dapat mempertahankan karakteristik fisik (warna) dan kimia (kadar protein dan kapasitas antioksidan) lebih baik selama penyimpanan. Perbedaan lama penyimpanan dan jenis kemasan memberikan pengaruh yang berbeda nyata (p<0.05) terhadap nilai kadar air, kadar abu, total protein, protein terlarut, kapasitas antioksidan, dan total fenolik daun kelor segar. Semakin lama daun kelor segar disimpan pada suhu rendah (4-8°C) maka nilai rata-rata kadar air, total protein, kapasitas antioksidan dan total fenolik semakin rendah, sedangkan nilai rata-rata kadar abu dan protein terlarut semakin tinggi., Moringa leaves (Moringa oleifera) have the potential to be used as a source of antioxidants and high protein. The antioxidant contained in Moringa leaves are vitamin C, vitamin E, carotenoids, tannins, triterpenoids, flavonoids, saponins, and alkaloids. In Indonesia, Moringa leaves are usually used by the community as processed food or herbal medicine. However, Moringa leaves could easily be damaged after harvesting and long strorage time can also affect protein levels and antioxidant capacity. The purpose of this study was to examine the effect of fresh Moringa leaves packaging types (polypropylene plastic and HVS paper) and storage time (0, 2, 4, 7, and 14 days) at low temperature on protein content and antioxidant capacity. In this study, fresh Moringa leaves packaged in PP plastic could retain their physical (color) and chemical characteristics (protein content and antioxidant capacity) better during storage. Differences in storage time and type of packaging gave significantly different effects (p<0.05) on the value of water content, ash content, total protein, dissolved protein, antioxidant capacity, and total phenolic content of fresh Moringa leaves. The longer time storage of fresh Moringa leaves at low temperatures (4-8°C), lower the average water content, total protein, antioxidant capacity and total phenolic content, while higher the average value of ash content and dissolved protein.
Keyword: Antioksidan, daun kelor, Penyimpanan suhu rendah, Kadar protein

Judul: Utilization of Moringa oleifera Leaf Extract in Various Meat Processed Products
Abstrak: Tanaman kelor banyak mengandung berbagai senyawa penghambat radikal bebas, seperti senyawa fenolik (asam fenolik, flavonoid, kuinon, kumarin, lignan, stilbenes, tanin), senyawa nitrogen (alkaloid, amina, betalain), vitamin, terpenoid (termasuk karotenoid), dan beberapa vitamin (B1, B2, B3, C, dan D) yang dapat berperan sebagai antioksidan. Tujuan kajian pustaka ini adalah mengkaji pemanfaatan ekstrak daun kelor (Moringa oleifera) pada berbagai produk olahan daging sebagai sumber antioksidan terhadap sifat fisik, kimia, mikrobiologi, dan sifat sensorisnya. Pelarut yang diamati pada proses ekstraksi daun kelor, yaitu pelarut polar, semipolar, dan non polar. Aktivitas antioksidan tertinggi yang diukur menggunakan metode DPPH terdapat pada ekstrak yang menggunakan pelarut etanol dengan sampel daun kelor segar sebanyak 30 g yang menghasilkan angka IC50 sebesar 22,18 ppm dengan teknik maserasi. Sampel daun kelor kering sebanyak 20 g yang diekstrak dengan metanol juga menghasilkan angka IC50 yang tinggi, yaitu sebesar 49,30 ppm dengan teknik maserasi. Produk olahan daging yang diberi penambahan ekstrak daun kelor mengalami peningkatan dan penurunan pH, peningkatan aktivitas antioksidan dan kadar protein, penurunan kadar lemak dan nilai TBARS, serta peningkatan tingkat kesukaan panelis jika bau langunya dinonaktifkan., Moringa oleifera contains free radical inhibiting compounds, such as phenolic compounds (phenolic acids, flavonoids, quinones, coumarin, lignans, stilbenes, tannins), nitrogen compounds (alkaloids, amines, betalain), vitamins, terpenoids (including carotenoids), and some other vitamins (B1, B2, B3, C, dan D). The purpose of this literature review is to review the potential use of Moringa oleifera leaf extract in processed meat products as a source of antioxidants for its physicochemical, microbiological and sensory properties. The solvents observed in the moringa leaf extraction processed were polar, semipolar, and non-polar. The highest antioxidant activity measured using the DPPH method was found in using ethanol solvent with 30 g of fresh Moringa oleifera leaf samples which resulted IC50 as big as 22,18 ppm with maceration techniques. Methanol solvent 3 with 20 g of dry Moringa oleifera samples which resulted IC50 as big as 49,30 ppm with maceration techniques. The meat products have changes in pH, increased antioxidant activity and protein content, decreased fat content and TBARS value, and changes in sensory properties if the odor is disabled.
Keyword: extract, moringa, utilization, product, meat

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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