Judul: Kajian Penggunaan Ekstrak Angkak dalam Pembuatan Low Fat Fruity Yogurt Sebagai Pangan Fungsional.
Abstrak: Angkak or red fermented rice is a product produced from the fermentation of rice substrates by Monascus sp. For centuries, angkak has been consumed extensively in Asia as a natural food coloring of fish, Chinese cheese, red wine and sausages. Angkak has been used as dietary supplement because of its chemical compound that give advantages to human’s health. Therefore, angkak can be developed as functional food. Utilization of angkak extract is implemented to make low fat fruity yoghurt. The purpose of this study is to produce low fat fruity yoghurt with angkak extract that consumers like. This study also determines the effect of angkak extract to lactic acid bacteria, nutrition facts and antioxidant capacity of low fat fruity yoghurt. The result show that until 30% concentration of angkak exctract, there is no effect to the growth of lactic acid bacteria. The most favourite of low fat fruity yoghurt is yoghurt with 2.5% concentration of angkak extract and 20% of added fresh fruit. The chemical analysis results show that low fat fruity yoghurt contains 4.07 pH, 14.9 oBrix total soluble solid content and 1.26% titratable acid. The physical analysis result show that low fat fruity yogurt has 2500 mPas viscosity. The proximate analysis results show that low fat fruity yoghurt contains 85.59% water, 0.73% ash, 3.12% protein, 0.11% fat, and 10.45% carbohydrates. The microbial analysis results show that low fat fruity yoghurt contains 8.93 log CFU/ml total microbe, < 0.48 log CFU/ml total coliform, 9.65 log CFU/ml total lactic acid bacteria,and < 2 log CFU/ml total mold and yeast. The low fat fruity yoghurt has antioxidant capacity of 23.02 mgAEq/100ml, which means 100 ml low fat fruity yoghurt has equivalent antioxidant activity to 23.02 mg ascorbic acid.
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Judul: Physical and Organoleptic Properties of Probiotic Yogurt With The Addition of Red Fruit (Pandanus conoideous L.).
Abstrak: Yogurt can be made from homogenized milk, low-fat milk or skimmed milk with the addition of powdered milk. Starter culture commonly used in yogurt is Lactobacillus bulgaricus and Streptococcus thermophillus can not survive in environments with high acidity, so probiotics needed. One of the fruits that can be used in the process of making yogurt is red fruit (Pandanus Conoideus L). The observed physical characteristics consist of pH, viscosity, total acid concentration and water activity (aw) and organoleptic arachnids observed consisting of color, flavour, aroma and consistency. This research using a complete randomized design (RAL. The results showed that the addition of red fruit has a real effect (P<0.05) on pH, viscosity and total acid titrated and organoleptic test shows the addition of red fruit has a noticeable effect on color, flavour, aroma and viscosity in hedonic quality tests, then in hedonic tests affect aroma and flavour. Based on the results of yogurt testing with the addition of 2.5% this is the closest to control and acceptable to indonesian national standards (SNI)., Yogurt dapat dibuat dari susu yang telah dihomogenisasi, susu berkadar lemak rendah atau susu skim dengan penambahan susu bubuk. Kultur starter yang biasa digunakan dalam yogurt yaitu Lactobacillus bulgaricus dan Streptococcus thermophillus tidak dapat bertahan pada lingkungan dengan keasaman yang tinggi, sehingga diperlukan probiotik. Salah satu buah yang dapat ditambahkan adalah buah merah (Pandanus Conoideus L). Karakteristik fisik yang diamati terdiri atas pH, viskositas, total asam tertitrasi dan aktivitas air (aw) serta karakteristik organoleptik yang diamati terdiri atas warna, flavour, aroma dan kekentalan. Penelitian dilakukan dengan menggunakan rancangan acak lengkap (RAL). Hasil penelitian menunjukan bahwa penambahan buah merah berpengaruh nyata (P<0,05) terhadap pH, viskositas dan total asam tertitrasi. Uji organoleptik memperlihatkan penambahan buah merah berpengaruh nyata terhadap warna, flavour, aroma dan kekentalan pada uji mutu hedonik, lalu pada uji hedonik berpengaruh pada aroma dan flavour. Berdasarkan hasil pengujian yogurt dengan penambahan 2,5% ini yang paling mendekati dengan kontrol dan memenuhi standar nasional Indonesia (SNI).
Keyword: yogurt, red fruit, probiotic, characteristic physic, characteristic organoleptic

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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