Judul: Estimasi Asupan Zat Besi dari Pangan Berbasis Tepung Terigu pada Mahasiswi TPB IPB
Abstrak: Masalah anemia zat gizi besi (AGB) adalah masalah kurang zat gizi mikro terbesar di dunia saat ini. Fortifikasi pangan terbukti sebagai salah satu strategi terbaik untuk meningkatkan asupan zat besi dalam tubuh melalui makanan. Penelitian ini bertujuan untuk mengidentifikasi konsumsi pangan, menganalisa tingkat konsumsi pangan, dan mengestimasi asupan zat besi dan zat gizi lain dari pangan berbasis tepung terigu yang telah difortifikasi secara wajib dengan zat besi dan zat gizi lain pada mahasiswi TPB IPB. Penelitian dilakukan di Asrama Putri TPB IPB pada bulan April - Mei 2014. Desain yang digunakan dalam penelitian ini adalah cross-sectional study dengan jumlah contoh 100 mahasiswi TPB IPB berusia 17-20 tahun. Rata-rata asupan zat besi contoh adalah 5.71 ± 2.68 mg, dengan tingkat kecukupan sebesar 21.96%. Rata-rata kontribusi konsumsi pangan olahan terigu terhadap asupan zat besi contoh adalah 0.85 mg atau 14.8% dari konsumsi total. Jenis pangan olahan terigu yang paling banyak disukai oleh contoh adalah roti (47%), yang paling sering, dan paling banyak dikonsumsi adalah kue kering/biskuit dengan frekuensi dikonsumsi hampir setiap hari (rata-rata 25.74  39.88) (38.9  144.7 g/kap/hari).
Keyword: anemia, asupan, mahasiswi, terigu, zat besi

Judul: Estimasi Konsumsi dan Asupan Zat Besi dari Pangan Berbasis Tepung Terigu pada Siswi SMA di Kota Bogor.
Abstrak: Iron deficiency is a major micronutrient problem in the world. Fortification is the best strategy to increase iron intake through food based approached. The objective of research is to know consumption of fortified wheat flour based foods among high school/women students. The design used in this study was a crosssectional study with high size of 120 girls aged 15-18 years. The research was conducted at three schools with different social-economic status. Pastries/biscuits is the most often products consumed by the students (19.8 ± 19.3 times/month) and snacks (12.8 ± 16.1 times/month). Daily weight consumption of biscuits/pastries is the highest in SMAN 1 and SMAN 10 students, but in SMA PGRI 4 students, instant noodles is the most contributed one. The average intake of wheat flour equivalent consumption a day is 96.2 g, with the highest is among SMA PGRI 4 student (115.8 g), SMAN 10 student (95.4g) and SMAN 1 student (77.3g). Wheat flour based food contributes to 23.0% of RDA of iron. The research found that there was no significant relation between school allowance and amount of wheat consumption (p=0.943, r=0.004).
Keyword: Bogor Agricultural University (IPB), wheat flour, students, micronutrients, iron, anemia

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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