Judul: Nutritional Content and Organoleptic Quality of Shredded Chicken with Addition of Kluwih (Artocarpus camansi).
Abstrak: Penambahan kluwih dalam pembuatan abon ayam selain untuk menekan biaya produksi karena harganya yang cukup murah dan mudah didapat, kluwih juga memiliki tekstur yang mirip dengan daging ayam, dan tinggi serat sehingga dapat bermanfaat bagi tubuh seperti melancarkan pencernaan. Penelitian ini bertujuan untuk menganalisis kandungan gizi dan kualitas organoleptik abon ayam yang dibuat dengan penambahan kluwih dalam jumlah yang berbeda. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL). Hasil penelitian menunjukkan bahwa perbedaan penambahan kluwih pada abon daging ayam dapat menurunkan kadar protein, meningkatkan serat kasar secara nyata (p<0,05), namun tidak mempengaruhi kadar air, kadar abu, kadar lemak, dan karbohidrat. Penambahan kluwih pada pembuatan abon daging ayam tidak mempengaruhi penerimaan panelis terhadap parameter warna, aroma, rasa, dan tekstur. Secara keseluruhan abon ayam dengan penambahan kluwih sebesar 30% menunjukkan hasil terbaik untuk pengujian proksimat dan organoleptik dalam upaya menurunkan harga abon di pasaran dengan kandungan gizi yang cukup, dan dapat diterima oleh masyarakat., The addition of kluwih in the manufacture of shredded chicken in addition to reducing production costs because the price is quite cheap and easy to obtain, kluwih also has a texture similar to chicken meat, and is high in fiber so that it can be beneficial for the body such as improving digestion. This study aims to analyze the nutritional content and organoleptic quality of shredded chicken made with the addition of kluwih in different amounts. The design used in this study was a completely randomized design (CRD). The results showed that the difference in the addition of kluwih to shredded chicken meat could reduce protein content, increase crude fiber significantly (p<0.05), but did not affect water content, ash content, fat content, and carbohydrates. The addition of kluwih to the making of shredded chicken did not affect the panelists' acceptance of the parameters of color, aroma, taste, and texture. Overall, shredded chicken with the addition of kluwih by 30% showed the best results for proximate and organoleptic testing in an effort to reduce the price of shredded in the market with sufficient nutritional content, and acceptable to the public.
Keyword: kluwih, nutritional composition, organoleptic quality, shredded chicken

Judul: Improvement of Meat Quality of Culled Laying Hens Through Drinking Water Containing Pineapple Peel Juice.
Abstrak: Daging ayam petelur afkir mengandung protein yang tinggi namun memiliki tekstur yang alot, sehingga diperlukan upaya untuk memperbaiki hal tersbut. Penelitian ini bertujuan mengevaluasi pemberian jus kulit nanas dalam air minum terhadap kualitas daging ayam petelur afkir umur 75 minggu. Perlakuan yang diberikan yaitu pemberian jus kulit nanas dalam air minum dengan konsentrasi 0%, 15%, 18%, dan 21%. Rancangan penelitian yang digunakan yaitu Rancangan Acak Lengkap menggunakan 4 perlakuan, 3 ulangan dengan 3 ekor ayam setiap ulangan perlakuan. Analisis data dilakukan menggunakan ANOVA, dilanjutkan dengan uji Tukey jika perlakuan berpengaruh nyata, uji non-parametrik Kruskal-Wallis untuk data organoleptik. Hasil penelitian menunjukkan bahwa pemberian jus kulit nanas dalam air minum hingga taraf 21% tidak berpengaruh terhadap konsumsi air minum, mortalitas, dan morbiditas, serta mutu daging yang meliputi nilai pH, daya putus, dan persentase susut masak. Pemberian jus kulit nanas dengan konsentrasi 21% meningkatkan kesukaan panelis terhadap aroma, tekstur, dan rasa serta berpengaruh terhadap nilai mutu hedonik daging yang dihasilkan., Culled laying hen meat contains high protein but has a tough texture, so it needs efforts to improve this condition. This study aims to evaluate the administration of pineapple peel juice in drinking water on the meat quality of 75 week old cull laying hens. The treatment given was giving pineapple peel juice in drinking water with concentrations of 0%, 15%, 18% and 21%. The research design used was a Completely Randomized Design using 4 treatments, 3 replications with 3 chickens for each treatment replication. Data analysis was carried out using ANOVA, followed by the Tukey test if the treatment had a significant effect, and the nonparametric Kruskal-Wallis test for organoleptic data. The research results showed that giving pineapple peel juice in drinking water up to 21% had no effect on drinking water consumption, mortality and morbidity, as well as meat quality which included pH value, breaking strength and cooking loss percentage. Providing pineapple skin juice with a concentration of 21% increased the panelists' preference for the aroma, texture and taste and affected the hedonic quality value of the meat produced.
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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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