Judul: The Relationship of Nutrition Knowledge, Stress Level and Consumption of Sugar, Salt and Fat with Nutritional Status of College Student
Abstrak: Penelitian ini bertujuan untuk menganalisis hubungan antara pengetahuan gizi, tingkat stres dan konsumsi gula, garam dan lemak dengan status gizi mahasiswa. Desain penelitian ini adalah studi cross-sectional dengan jumlah subjek sebanyak 100 mahasiswa Institut Pertanian Bogor. Penelitian dilakukan pada bulan Desember 2022-Januari 2023. Pengumpulan data dilakukan melalui dua metode, yaitu pengisian kuesioner secara online dan wawancara serta pengukuran antropometri. Tingkat pengetahuan gizi terkait asupan gula, garam dan lemak sebagian besar tergolong dalam kategori cukup (86,0%). Sebagian besar subjek penelitian ini masuk ke dalam kategori stres sedang (82,0%). Mayoritas subjek penelitian mengkonsumsi gula, garam dan lemak sesuai anjuran Kemenkes (2013) dengan persentase masing-masing 74,0%, 87,0% dan 68,0%. Hasil analisis menunjukkan bahwa tidak terdapat hubungan signifikan antara tingkat stres terhadap konsumsi gula, garam dan lemak serta status gizi mahasiswa (p>0,05). Tidak adanya hubungan signifikan antara pengetahuan gizi terhadap konsumsi gula, garam dan lemak. Begitupun dengan variabel antara konsumsi gula, garam dan lemak terhadap status gizi mahasiswa yang menunjukkan hubungan tidak signifikan (p>0,05)., The aim of this study is to analyze the relationship between nutrition knowledge, stress level and consumption of sugar, salt and fat with the nutritional status of college students. The design of this research is a cross-sectional study with 100 subjects of IPB University students. This research was conducted in December 2022-January 2023. Data collection was conducted by two methods, interviews and online questionnaire and anthropometric measurements. The subject’s nutrition knowledge is in the medium category (86.0%). Most of the subjects experienced moderate stress (82.0%). The majority of research subjects consumed sugar, salt and fat as recommended by the Ministry of Health (2013) with a percentage of 74.0%, 87.0% and 68.0% respectively. The analysis shows that there was no significant correlation between stress levels with consumption of sugar, salt and fat and the nutritional status of college students (p>0.05). There was no significant correlation between nutrition knowledge and sugar, salt and fat consumption. The same for variables of sugar, salt and fat consumption with the nutritional status of college students also showed no significant correlation (p>0.05).
Keyword: final year student, perceived stress scale, nutritional problem

Judul: The Correlation between Stress Score, Eating Habit and Nutritional Status of Final Year Sudents
Abstrak: Mahasiswa tingkat akhir sering mengalami stres karena mengerjakan skripsi, sehingga dapat memengaruhi pola makan dan status gizi. Penelitian ini bertujuan menganalisis hubungan nilai skor stres, pola makan dan status gizi pada mahasiswa tingkat akhir. Desain penelitian menggunakan studi cross sectional melibatkan 30 subjek. Penelitian dilakukan November 2019 hingga Maret 2020 di Fakultas Ekologi Manusia IPB. Data yang dikumpulkan adalah karakteristik individu dan keluarga, nilai skor stres, pola makan, dan status gizi. Data nilai skor stres dikumpulkan menggunakan kuesioner Depression Anxiety Stress Scales 42 (DASS 42), sedangkan data pola makan dikumpulkan menggunakan Food Frequency Questionnaire (FFQ) dan recall 2 x 24 jam. Hasil penelitian menunjukkan pola makan sebagian besar subjek belum sesuai panduan gizi seimbang. Sebagian besar subjek memiliki rata-rata tingkat kecukupan gizi defisit, 83,3% subjek berstatus gizi normal dan 63,3% subjek memiliki nilai skor stres terkategori stres sedang. Terdapat hubungan signifikan negatif antara nilai skor stres dengan asupan energi (p<0,05), artinya semakin tinggi nilai skor stres mahasiswa, asupan energi subjek semakin rendah. Tidak terdapat hubungan pola makan dengan status gizi (p<0,05), demikian pula tidak terdapat hubungan antara nilai skor stres dengan status gizi (p>0,05)., Final-year students often experience stress because they work on their thesis, which may affect their eating habits and nutritional status. This study analyzes the relationship between stress scores, eating habits, and final year students' nutritional status. The study used a cross-sectional study design involving 30 subjects. The research was conducted from November 2019 to March 2020 at the Faculty of Human Ecology, IPB. The data collected were individual and family characteristics, stress scores, eating habits, and nutritional status. Stress score data were collected using the Depression Anxiety Stress Scales 42 (DASS 42) questionnaire while eating habit data were collected using the Food Frequency Questionnaire (FFQ) and 2x24-hour recall. The results showed that the diet of most of the subjects did not comply with balanced nutrition guidelines. Most of the subjects had an average nutritional adequacy deficit, 83,3% of subjects with normal nutritional status, and 63,3% had stress score categorized as moderate stress levels. There is a significant negative relationship between the stress score and energy intake (p <0,05), meaning that the higher the students stress score the lower the energy intake. There is no relationship between eating habits and nutritional status (p<0,05), as well as no relationship between stress scores and nutritional status (P>0,05).
Keyword: final year students, eating habit, nutritional status, stress score

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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