Judul: Pemanfaatan Tepung Sukun (Artocarpus Altilis Sp.) pada Aneka Kudapan sebagai Alternatif Makanan Bergizi Program PMT-AS
Abstrak: The aim of this research was to utilize breadfruit flour in production of nutritious snack foods for School Supplementary Feeding (PMT-AS) programme. There were three products developed in this study, is brownies, pia, and croquette. The research was conducted using experimental design. The proportions of breadfruit flour and wheat flour were different for each product, which brownies was formulated using 70:30, 80:20, 90:10, and 100:0; whereas bakpia and croquette was formulated by 50:50, 60:40, 70:30, and 80:20. According to organoleptic test, selected products were brownies with 90% breadfruit flour, pia with 60% breadfruit flour, and croqquette with 60% breadfruit flour. Proximate analysis showed that 100 grams brownies contained 409 Kcal energy and 7,5 grams protein, 100 grams pia had 383 Kcal energy and 6,7 grams protein and croquette had the highest energy and protein content is 455 Kcal and 9,9 grams protein. In conclusion, all products are suitable as alternative snacks for PMT-AS programme. The products have fulfilled 300 Kal energy and 5 grams protein per serving size. Considered also the cost of production, these products have fufilled criteria to be used in PMT-AS programme
Keyword: 

Judul: Optimasi Formula Produk Ekstrusi Snack Makaroni dari Tepung Sukun (Artocarpus altilis) dengan Metode Desain Campuran (Mixture Design)
Abstrak: Breadfruit (Artocarpus altilis) is a plant of high carbohydrate (27.12%) with high water content (60-80%), so that makes it easy to be spoiled and damaged. To increase the shelf life and economic value of breadfruit, breadfruit should be processed into flour. Breadfruit flour can be used to substitute wheat flour 25-75%. However, the use of breadfruit flour is still low, especially in the form of extruded products. Increased consumption of modern snacks such as macaroni is challenging. The objective of this study is to find an optimum formula of snack macaroni with breadfruit flour substitution. The method used in the optimization of the formula was mixture design method. Design Expert (DX) 7.0 ® software was used as a tool in the optimization. Macaroni breadfruit formulas has been made then measured on the physical properties including expansion, colour, texture, density, and hedonic rating test (colour, aroma, texture, taste, and overall). The result of the optimum formula is the mixture of 45%(b/b) breadfruit flour, 40%(b/b) tapioca flour,and 15%(b/b) wheat flour. The formula had expand of 3.06 mm. The sensory scores obtained for the formula are 4.77 for colour, 5.07 for aroma, 5.59 for texture, 4.79 for taste, and 4.99 for overall (scale 1-7). The colour of the formula is yellow with ˚Hue of 79.94˚ (L=43.58, a=5.51, b=30.95). The formula has texture with texture analyzer value of 2034.86 gf, raw snacks densityof 0.93 g/ml and fried snack density of 0.27 g/ml. The best formula that has been verificated then will characterization with chemical test (proximate analysis).
Keyword: 

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.
Keyword: