Judul: Karakteristik Fisikokimia dan Organoleptik Naget Ayam dengan Usus Ayam sebagai Subtitusi Bahan Dasar Naget Ayam
Abstrak: Perubahan pola konsumsi masyarakat yang beragam memunculkan jenis makanan cepat saji naget yang umumnya berasal dari daging ayam. Karena harga naget yang relatif mahal, perlu diupayakan pembuatan naget dengan substitusi bahan lain untuk menekan biaya produksi yaitu dengan usus ayam. Penelitian ini bertujuan menganalisis karakteristik fisik, kimia, dan organoleptik naget ayam dengan substitusi usus ayam sebesar 0%, 12,5%, 25%, dan 50%. Penelitian dilakukan menggunakan RAL satu faktor dan Kruskal Wallis. Data yang diperoleh dianalisis dengan menggunakan ANOVA. Jika ada pengaruh yang nyata, maka dilanjutkan dengan Uji Tukey. Hasil penelitian menunjukan pengaruh berbeda pada pH, kekenyalan, kadar air, kadar abu, kadar lemak, warna dan tekstur pada uji hedonik dan mutu hedonik serta aroma pada uji hedonik. Naget dengan subtitusi usus ayam sebesar 12,5% memperoleh hasil terbaik untuk analisis karakteristik fisikokimia dan organoleptik.
Keyword: Usus ayam, Karakteristik fisik, Karakteristik kimia, Karakteristik organoleptik, Naget

Judul: Karakteristik Fisikokimia, Nilai Nutrisi dan Organoleptik Nuget Ayam dengan Substitusi CCM (Chicken Carcass Meat)
Abstrak: Nuget memiliki harga yang relatif tinggi, sehingga diperlukan substitusi bahan lain terhadap daging ayam untuk menekan biaya produksinya, salah satunya adalah CCM (Chicken Carcass Meat). Persentase substitusi CCM untuk daging ayam adalah 0%, 10%, 20% dan 30%. Pengujian pada produk ini meliputi sifat fisikokimia, seperti pH, aw, tekstur, dan nilai nitrisi yaitu kadar abu, kadar air, kadar protein, kadar lemak, kadar karbohidrat, serta uji organoleptik seperti warna, rasa, aroma, dan tekstur. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL). Hasil penelitian menunjukkan bahwa substitusi CCM pada nuget ayam tidak berpengaruh nyata terhadap nilai pH, aw, tekstur, kadar abu, kadar air, kadar protein, kadar lemak, kadar karbohidrat serta organoleptik hingga tingkat substitusi sebesar 20%. Nuget ayam yang memberikan hasil terbaik adalah nuget ayam dengan tingkat substitusi CCM sebesar 10%., Nuget has a relatively high price, so it is necessary to substitute other ingredients for chicken meat to reduce production costs, one of which is CCM (Chicken Carcass Meat)The percentage of CCM substitution for chicken meat is 0%, 10%, 20% and 30%. Tests on this product include physicochemical properties, pH values, aw values, textures, and nutrional values, namely ash content, water content, protein content, fat content, carbohydrate content, as well as organoleptic tests such as color, taste, aroma, and texture. The design used in this study was a completely randomized design (CRD). The results showed that CCM substitution in chicken nuggets had no significant effect on the pH, aw, texture, ash content, moisture content, protein content, fat content, carbohydrate content and organoleptic levels up to a substitution level of 20%.Chicken nuggets that give the best results are chicken nuggets with a CCM substitution rate of 10%.
Keyword: chicken carcass meat, chicken meat, nugget

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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