Judul: Sifat Fisik dan Organoleptik Dendeng Giling Daging Domba dengan Suhu dan Waktu Pengeringan yang Berbeda
Abstrak: Lamb is one of good sources of protein, but this potency hasn’t fully utilized in Indonesia. This may due to the smell of the meat itself. In order to overcome these problem, the meat can be processed in some ways, which one of them is dendeng. Dendeng is one way of meat preservation methods that have been widely known among Indonesian. The preservation process for dendeng is done by drying. The drying process commonly uses heat, however meat is sensitive to the heat. Therefore it is important to balance the drying time with the level of temperature to produce good result. The purpose of this research was to study the effect of level of temperature and the drying time on the physical and organoleptics charactheristic of lamb dendeng. Randomized Block Design in factorial pattern 2 x 3 and three replications was used in data analysis. Physical characteristics which have been observed were rendement, colour, moisture content, water activity and texture (hardness) of lamb dendeng. Organoleptic parameters observed were colour, taste, aroma, texture (tender ness) and general acceptance of lamb dendeng. Analysis of variance shows that the treatments significantly increased the hardness and decreased the moisture content, water activity and rendement of lamb dendeng. The organoleptic test shows that the treatments effects were significantly different on colour, tenderness and aroma of lamb dendeng.
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Judul: Sifat fisik, kimia dan organoleptik salami daging domba yang menggunakan ultur kering umur 15 hari
Abstrak: Meat is one of food from animal product which is important for human being to fulfill requiremenr of animal protein. Lamb is one of meat consume in Indonesia. One of type of meat product is fermented sausage quality. Lactic Acid Bacteria of Lactobacillus plantarum and Lactobacillus fermentum were served to purpose of starter culture to yield the fermented sausage.
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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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