Judul: Pengaruh pencucian daging dan penambahan otak sapi terhadap kandungan nutrisi dan palatabilitas pasta daging sapi
Abstrak: Leaching and adding of cow brain were tried on this research to improving quality of beef paste. Leaching wdd increase myofibrillar proteins c o ~ l r a t i o nan d adding of cow brain could improve textme of beef paste. The objectives of the research were to bow the effect of leaching and adding of cow brain to the nuhient content and palatability of beef paste. Completely mdornized designs with factorial treatments were used in this research. There were leaching (leaching vs. unleaching) and adding of cow brain (W, 15% 30% and 45%) as factor of treatments with three replications. Data were analyzed with ANOVA. There were no differences on treatments on nutrient content of beef paste. Hedonic test were significant differences on textures (PQ),05), and spread ability (PQ),Ol). Beef paste with cow brain (15% 30% and 45%) was most preferred.
Keyword: 

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.
Keyword: