Judul: Fortifikasi Mikroenkapsulat Zat Besi pada Cassava Flakes
Abstrak: Masalah paling umum penggunaan zat besi khususnya ferrous sulphate heptahydrate sebagai fortifikan yaitu perubahan warna dan mudahnya berinteraksi dengan komponen pangan lainnya. Teknik mikroenkapsulasi berpotensi menyelesaikan permasalahan tersebut dengan melindungi zat besi (Fe) dari kondisi lingkungan. Penelitian bertujuan untuk mempelajari karakteristik mikroenkapsulat Fe, pengaruh fortifikasi Fe terhadap karakteristik tepung ubi kayu dan cassava flakes terfortifikasi. Fe difortifikasikan dalam bentuk mikroenkapsulat Fe dan Fe sediaan bebas. Mikroenkapsulasi Fe dilakukan dengan teknik spray drying dengan maltodekstrin dan whey sebagai bahan penyalutnya. Kandungan zat besi diukur menggunakan Atomic Absorption Spectrophotometer (AAS). Mikroenkapsulat Fe memiliki kadar air dan ukuran partikel yang sesuai dengan karakteristik produk mikrokapsul hasil spray drying. Aplikasi mikroenkapsulat Fe dengan dosis 4,28 mgFe/0,7kg dapat meningkatkan kandungan Fe namun tidak mempengaruhi kadar air, warna, dan derajat putih tepung ubi kayu terfortifikasi. Cassava flakes terfortifikasi mikroenkapsulat Fe memiliki kadar air yang sama dengan cassava flakes terfortifikasi Fe sediaan bebas, namun tingkat kecerahan cassava flakes terfortifikasi mikroenkapsulat Fe lebih baik. Bioaksesibilitas Fe cassava flakes terfortifikasi mikroenkapsulat Fe lebih besar (49,65%) dibandingkan cassava flakes terfortifikasi Fe sediaan bebas (34,40%). Panelis mampu mendeteksi adanya penambahan fortifikan Fe baik dalam bentuk mikroenkapsulat maupun sediaan bebas. Cassava flakes terfortifikasi mikroenkapsulat Fe lebih disukai, terutama ketika dikonsumsi bersama susu.
Keyword: cassava flakes, fortifikasi, mikroenkapsulat, zat besi

Judul: Fortifikasi Nanoemulsi Vitamin A Terenkapsulasi pada Flakes Berbasis Ubi Kayu
Abstrak: Vitamin A is unstable when exposed to light, oxygen, and air so that it can be oxidized easily. Nanoemulsification and encapsulation technique may solve the problems by protecting vitamin A from environmental conditions. The objectives of this research were to study the characterisatics of encapsulated vitamin A nanoemulsion and the effect of fortification of vitamin A on the characteristics of fortified cassava flour and flakes. Vitamin A (retinyl palmitate) was fortified in the forms of encapsulated nanoemulsion and free compound. Vitamin A was encapsulated using maltodextrin and whey protein as the coating materials by the spray drying technique. Vitamin A content was measured by HPLC. Encapsulated vitamin A nanoemulsion had an averaged moisture content of 3.00 % and particle size of 246,1 nm. Fortification of cassava flour with 1.55 ppm encapsulated vitamin A nanoemulsion increased its vitamin A content, but did not influence its moisture content, colour, and whiteness index. Fortification of encapsulated vitamin A nanoemulsion to cassava flakes did not influence moisture content and physical characteristics of cassava flakes. Untrained panelists could still identify the presence of additional vitamin A, either in the form of encapsulated nanoemulsion or free compound, in fortified cassava flakes, although it was added in a small quantity. Cassava flakes fortified with encapsulated vitamin A nanoemulsion were preferred by untrained panelists, especially when consumed with milk. Cassava flakes with serving size of 45 gram could contribute to 18.33 % of recommended daily intake of vitamin A.
Keyword: Bogor Agricultural University (IPB), vitamin A, nanoemulsion, encapsulation, fortification, cassava flakes

Judul: Asymptotic Distribution of Estimator for the Intensity Function of a Doubly Periodic Poisson Process
Abstrak: In this manuscript, estimation of the intensity function of a doubly periodic Poisson process is discussed. It is assumed that only a single realization of the Poisson process is observed in a bounded window [0,n]. It is also assumed that the period of the intensity function is known. The rate of consistency and asymptotic normality of the estimator are formulated. Finally, a confidence interval for the local intensity function is also formulated.
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