Judul: Pemberian Biji Ketumbar (Coriandrum sativum L.) Mentah dan Sangrai dalam Ransum terhadap Konsumsi Pakan dan Kadar Kolesterol Daging Broiler
Abstrak: Penelitian ini bertujuan untuk meningkatkan palatabilitas ransum dengan penambahan biji ketumbar serta membandingkan pengaruh pemberian biji ketumbar mentah dan ketumbar sangrai pada taraf 2% terhadap persentase karkas, lemak abdominal, dan kadar kolesterol daging broiler. Hasil penelitian menunjukkan bahwa penambahan biji ketumbar sangrai 2% (R2S) berpengaruh sangat nyata (p<0.01) menurunkan konsumsi ransum, bobot akhir dan bobot karkas dibandingkan dengan penambahan biji ketumbar mentah 2% (R2), namun perlakuan R2S mampu menurunkan persentase lemak abdominal dan kadar kolesterol daging broiler dibandingkan dengan perlakuan R2. Dapat disimpulkan bahwa penambahan biji ketumbar mentah memberikan hasil yang lebih baik dalam meningkatkan palatabilitas pakan dibandingkan dengan biji ketumbar sangrai. Penyangraian biji ketumbar berpengaruh negatif terhadap tingkat konsumsi, bobot akhir, dan persentase karkas broiler., Penelitian ini bertujuan untuk meningkatkan palatabilitas ransum dengan penambahan biji ketumbar serta membandingkan pengaruh pemberian biji ketumbar mentah dan ketumbar sangrai pada taraf 2% terhadap persentase karkas, lemak abdominal, dan kadar kolesterol daging broiler. Hasil penelitian menunjukkan bahwa penambahan biji ketumbar sangrai 2% (R2S) berpengaruh sangat nyata (p<0.01) menurunkan konsumsi ransum, bobot akhir dan bobot karkas dibandingkan dengan penambahan biji ketumbar mentah 2% (R2), namun perlakuan R2S mampu menurunkan persentase lemak abdominal dan kadar kolesterol daging broiler dibandingkan dengan perlakuan R2. Dapat disimpulkan bahwa penambahan biji ketumbar mentah memberikan hasil yang lebih baik dalam meningkatkan palatabilitas pakan dibandingkan dengan biji ketumbar sangrai. Penyangraian biji ketumbar berpengaruh negatif terhadap tingkat konsumsi, bobot akhir, dan persentase karkas broiler.
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Judul: Penambahan Biji Ketumbar (Coriandrum sativum L.) dalam Ransum terhadap Bobot Karkas,.Persentase Potongan Komersial, Lemak Abdominal, dan Kolesterol Karkas Broiler
Abstrak: The consumer recently start to choose selectively broiler carcass, especially for carcass with low fat and cholesterol. Fat and cholesterol from broiler chiken has been known for the negative effect for human health. Coriander seed is known as herbal medicine have containing active material which is able to reduce fat and cholesterol. The research was conducted to determine the effect of the addition of coriander seeds on carcass weight, percentage of commercial cuts, abdominal fat, and carcass cholesterol of broiler. One hundred and twenty (1-day old) commercial broiler chiken (Cobb CP 707) were randomly assigned to four treatments with three replication (ten birds/ pen). The birds were fed experimental diets containing 0% (R0), 1% (R1), 2% (R2), and 3% (R3) coriander seeds respectively. Water and feed were provided ad libitum during five weeks experimental period. There were no significant different on carcass weight (791,67-840,33 g), percentage of commercial cuts: chicken breast (30,55%-33,81%), whole leg (16,08%-17,44%), drumstick (14,95%-16,22%), wing (11,98%-13,31%), back (22,70%-26,57%), and abdominal fat (18,70%-24,64)% in birds fed coriander seed as compared to control diet. Carcass cholesterol (8,71-29,43 mg/ 100 g) of broiler was lower in 3% (R3) coriander seed than other groups.
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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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