Judul: Estimasi Sisa Nasi Konsumen di Beberapa Jenis Rumah Makan di Kota Bogor
Abstrak: Penelitian ini bertujuan untuk mengestimasi sisa nasi (setara beras) yang tidak terkonsumsi oleh konsumen di beberapa jenis rumah makan di Kota Bogor. Desain penelitian adalah cross sectional study. Kehilangan zat energi dari sisa nasi konsumen di rumah makan Sunda sebesar 8.3 kkal/kap/kali makan (0.4% terhadap AKE), dan untuk kehilangan zat protein sebesar 0.1 g/kap/kali makan (0.2% terhadap AKP). Sedangkan kehilangan zat energi dari sisa nasi konsumen di rumah makan Padang yaitu sebanyak 4.5 kkal/kap/kali makan (0.2% terhadap AKE) dan kehilangan protein sebanyak 0.05 g/kap/kali makan (0.1% terhadap AKP). Kehilangan zat energi dari sisa nasi konsumen di rumah makan Jawa yaitu sebesar 6.3 kkal/kap/kali makan (0.3% terhadap AKE) dan kehilangan protein sebanyak 0.07 g/kap/kali makan (0.2% terhadap AKP). Kehilangan zat energi di Warung Tenda yaitu sebesar 7.5 kkal/kap/kali makan (0.4% terhadap AKE) dan kehilangan protein sebanyak 0.09 g/kap/kali makan (0.2% terhadap AKP). Estimasi sisa nasi konsumen pada rumah makan Sunda yaitu sebesar 1.5 kg/kap/tahun. Pada rumah makan Padang yaitu sebesar 0.5 kg/kap/tahun. Estimasi sisa nasi per tahun pada rumah makan Jawa sebesar 1.0 kg/kap/tahun dan pada Warung Tenda yaitu sebesar 1.1 kg/kap/tahun. Kehilangan sisa nasi konsumen di rumah makan Sunda dengan cara penyajian nasi dalam bakul nasi belum dapat menekan kehilangan nasi dan menetapkan porsi ideal nasi.
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Judul: Estimasi Sisa Lauk Hewani, Lauk Nabati, dan Sayuran Konsumen Beberapa Jenis Rumah Makan di Kota Bogor
Abstrak: This study aimed to estimate the waste of animal and plant sources of food, and vegetables among consumers of some type of restaurants in Bogor city. The study was conducted in Padang, Sundanese, Javanese Restaurants, and Tent Stalls. Data collection was conducted in March 2013 until April 2013. A cross-sectional design was implemented in this study. Total respondents were 279 consumers. Sundanese restaurants has a most variation types of plant sources and vegetables waste, and Javanese restaurants has a most variation types of animal sources waste. Gender is known to have tendency to be one the factors causing different leftovers, that female gave more leftover of animal sources, plant sources, and vegetables than male. Loss of nutrients due to waste of animal sources was the most in tent stalls. Loss of nutrients due to waste of plant sources and vegetables was the most in Javanese restaurants. However, generally, loss of nutrients percapita permeal of each foods is not significant, less than one percent of the RDA.
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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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