Judul: Nutritional Content and Bioavailability of Zn and Fe in ‘Inpari IR Nutri Zinc’ and ‘Ciherang’ Rice Bran Cookies
Abstrak: Masalah kekurangan zat gizi mikro, seperti seng dan besi, sering terjadi pada anak-anak. Saat ini telah dikembangkan varietas padi biofortifikasi seng, yaitu ‘Inpari IR Nutri Zinc’. Bekatul padi merupakan produk samping yang tersedia banyak dan mengandung tinggi vitamin, mineral, dan komponen bioaktif. Penelitian bertujuan mengembangkan produk cookies yang disubstitusi bekatul, mengkaji perbedaan kandungan gizi dan bioavailabilitas Zn dan Fe, serta menghitung kontribusi energi dan zat gizi pada cookies bekatul varietas padi ‘Inpari IR Nutri Zinc’ dan ‘Ciherang’. Penelitian pendahuluan menggunakan desain rancangan acak lengkap dengan perlakuan jenis tepung dan tingkat substitusi sebanyak 8 sampel. Sampel dianalisis menggunakan uji organoleptik untuk mencari formula terbaik yang kemudian digunakan dalam penelitian utama. Penelitian utama melihat perbedaan varietas padi dan substitusi bekatul terhadap kandungan gizi dan bioavailabilitas mineral. Hasil penelitian dianalisis dengan ANOVA dan Duncan, serta T Test. Formula terbaik adalah cookies sagu dengan susbtitusi bekatul 10%. Cookies bekatul ‘Inpari IR Nutri Zinc’ dan ‘Ciherang’ berbeda nyata pada kadar abu (p=0,023) dan Zn (p=0,017), namun tidak berbeda nyata pada analisis kimia yang lain (p<0,05). Per takaran saji cookies bekatul telah memenuhi kontribusi makanan selingan yang dianjurkan, yaitu 10,31-10,71%., Zinc and iron deficiencies are common in children. Currently, a zinc biofortified rice variety has been developed, namely 'Inpari IR Nutri Zinc'. Rice bran is a by-product that is widely available and contains high levels of vitamins, minerals, and bioactive components. The research aims to develop cookies substituted with rice bran, examine differences in the nutrient content and bioavailability of Zn and Fe, and calculate the nutrients contribution of 'Inpari IR Nutri Zinc' and 'Ciherang’ rice bran cookies. The preliminary study used a completely randomized design with 8 samples of flour type and level of substitution. Samples were analyzed using organoleptic tests to find the best formula which used in the main research. The main research looked at the differences in rice varieties and bran substitution on the nutrient content and mineral bioavailability. The research results were analyzed by ANOVA and Duncan, and also the T Test. The best formula is sago cookies with 10% bran substitution. 'Inpari IR Nutri Zinc' and 'Ciherang' rice bran cookies were significantly different in ash content (p=0.023) and Zn (p=0.017), but not significantly different in others chemical analysis (p<0,05). Per serving of rice bran cookies have fulfilled the recommended snack contribution, which is 10.31-10.71%.
Keyword: Ciherang’ rice bran, cookies, Fe, ‘Inpari IR Nutri Zinc’ rice bran, Zn

Judul: Differences in Nutrient Profiles and Digestibility of Rice Starch 'Inpari IR Nutrizinc' and 'Ciherang'
Abstrak: Biofortifikasi merupakan salah satu upaya meningkatkan kandungan mineral, termasuk Zn pada beras yang dapat mempengaruhi komposisi gizi pada produk pangan. Penelitian ini bertujuan menganalisis kandungan gizi, Zn, dan daya cerna pati nasi ‘Inpari IR Nutrizinc’. Sampel yang digunakan adalah beras biofortifikasi Zn (varietas ‘Inpari IR Nutrizinc’) dan beras tanpa biofortifikasi Zn (varietas ‘Ciherang’). Analisis yang dilakukan berupa analisis proksimat, Zn, dan daya cerna pati secara in vitro. Nasi ‘Inpari IR Nutrizinc’ memiliki kandungan air (%bb), abu (%bk), lemak (%bk), protein (%bk), karbohidrat (%bk), dan daya cerna pati (%bk) berturut-turut sebesar 69,90%, 0,33%, 0,70%, 14,35%, 84,62%, dan 72,90%, sedangkan nasi ‘Ciherang’ sebesar 61,76%, 0,30%, 0,40%, 10,78%, 88,52%, dan 102,08%. Hasil analisis menunjukkan terdapat perbedaann nyata (p<0,05) pada kadar air, kadar abu, protein, karbohidrat, dan daya cerna pati antara nasi ‘Inpari IR Nutrizinc’ dengan nasi ‘Ciherang’. Kandungan Zn pada nasi ‘Inpari IR Nutri Zinc’ signifikan lebih tinggi dibandingkan dengan dengan nasi ‘Ciherang’ (3,72 mg/100g vs 3,04 mg/100g). Kontribusi Zn nasi ‘Inpari IR Nutrizinc’ masih rendah terhadap AKG usia 1-3 tahun sebesar 37,3%, serta ibu hamil dan menyusui sebesar 8,6- 11,2%., Biofortification is one of the effective to increase the mineral content, that can affect the nutritional composition of the food products. This study aims to analyze the nutritional content, Zn content, and starch digestibility of ‘Inpari IR Nutrizinc’ cooked rice. The samples used in this study were Zn biofortified rice (variety 'Inpari IR Nutrizinc') and rice without Zn biofortification (variety 'Ciherang'). The analysis was carried out using proximate analysis, Zn content, and starch digestibility in vitro analysis. 'Inpari IR Nutrizinc' cooked rice moisture content (%wb), ash (%db), fat (%db), protein (%db), carbohydrates (%db), and starch digestibility respectively 69.90%, 0.33%, 0.70%, 14.35%, 84.62%, and 72,90%, while 'Ciherang' cooked rice was 61.76%, 0.30%, 0.40%, 10.78%, and 88.52%. The results analysis indicated that there were significant differences (p<0.05) between moisture content, ash, protein, carbohydrate content, and starch digestibility between 'Inpari IR Nutrizinc' and 'Ciherang'. The Zn content in 'Inpari IR Nutri Zinc' rice was significantly higher than 'Ciherang' rice (3.72 mg/100g vs 3.04 mg/100g). The Zn contribution of 'Inpari IR Nutrizinc' is still low to the RDA of 1-3 years old by 37.3%, and for pregnant and lactating women by 8.6-11.2%.
Keyword: biofortification, cooked rice, digestibility of starch, rice cooker, Zn content

Judul: Penggunaan Metode Homotopi untuk Menyelesaikan Persamaan KdV (Korteweg-de Vries)
Abstrak: Natural phenomena can be explained using nonlinear mathematical models. In this paper, we studied the solution of KdV equation using the Homotopy method. The KdV equation is used for describing both surface and internal waves. One of the solutions is called a solitary wave. The use of homotopy method to solve the KdV equation required a nonlinear operator which was determined by the nonlinear form of the KdV equation itself. Based on this operator, a recursive formula was obtained to get a sequence of the KdV solution. The higher the sequence order of the sequence used, the closer to the exact solution of the KdV equation.
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