Judul: Hubungan antara Fluid Intelligence dan Kebiasan Makan pada Mahasiswa IPB University
Abstrak: Fluid intelligence is defined as the ability to reason and solve new problems through logic instead of previous knowledge. Nutrition has been shown to have a correlation with fluid intelligence. But nutrients can be lost benefits or deform during the food manufacturing process. Thus, further study is required into the correlation of nutrition on fluid intelligence, which is focused on eating habits where food is classified based on NOVA system that is effective for separating types of food based on the manufacturing process. This study aimed to collect the data and determine the relationship between fluid intelligence and eating habits of IPB University students. Research data was obtained by online questionnaire. Each respondent filled out a questionnaire, consisting of demography data, Baddeley Reasoning Test (BRT) to measure fluid intelligence, and Diet History Questionnaire III (DHQ III) to determine eating habits. The food data obtained were classified based on the NOVA system. Research results showed fluid intelligence was positively correlated with the total consumption of moderately processed food. Sex correlated significantly with the total consumption of highly processed food. Fluid intelligence had no significant correlation with age and sex., Fluid Intelligence didefinisikan sebagai kemampuan untuk bernalar dan memecahkan masalah baru melalui logika, tanpa pengetahuan sebelumnya. Nutrisi terbukti memiliki hubungan dengan kecerdasan cairan. Tetapi nutrisi dapat kehilangan manfaatnya atau berubah bentuk selama proses pembuatan makanan. Oleh karena itu, diperlukan penelitian lebih lanjut mengenai hubungan nutrisi terhadap fluid intelligence yang difokuskan pada kebiasaan makan dimana makanannya diklasifikasikan berdasarkan sistem NOVA yang efektif untuk memisahkan jenis makanan berdasarkan proses pembuatannya. Penelitian ini bertujuan untuk mengumpulkan data dan mengetahui hubungan antara fluid intelligence dengan kebiasaan makan mahasiswa IPB University. Data penelitian diperoleh dengan kuesioner online. Setiap responden mengisi kuesioner yang terdiri dari data demografi, Baddeley Reasoning Test (BRT) untuk mengukur kecerdasan cairan, dan Diet History Questionnaire III (DHQ III) untuk mengetahui kebiasaan makan. Data pangan yang diperoleh diklasifikasikan berdasarkan sistem NOVA. Hasil penelitian menunjukkan fluid intelligence berkorelasi positif dengan total konsumsi kategori makanan yang cukup diproses. Jenis kelamin berkorelasi dengan total konsumsi makanan yang sangat diproses. Fluid intelligence tidak memiliki korelasi yang signifikan dengan usia dan jenis kelamin.
Keyword: eating habits, fluid intelligence, food processing, NOVA

Judul: Hubungan Konsumsi Pangan, Aktivitas Fisik dan Status Gizi dengan Tekanan dan Glukosa Darah pada Mahasiswa IPB
Abstrak: This study aimed to analyze the association between food consumption, physical activity and nutritional status with blood pressure and glucose on undergraduate students major in nutrition sciences. The design was a crosssectional study with 120 subject consisting of 17 male and 113 female students. The results showed that the prevalence of hypertension was 7% and there was no student suffering diabetes mellitus. Frequency of eating habits as salty and sweet snacks, salty and sweet of processed, instant foods and fatty foods consumed only 1-2 times/week. There was 64.2% subject had a percent contribution of fat in higher categories and 99.2% subject had sufficient sodium intake. There was 81.7% subject had light activity lifestyle. There was 95.8% subject had normal BMI, 96.7% subject had normal waist circumference and 95% subject had normal waist hip ratio. The multiple logistic regression showed there was no a significant relationship between gender, family medical history, frequency of eating habits, food consumption, physical activity and nutritional status with blood pressure and blood glucose (p>0.05).
Keyword: Bogor Agricultural University (IPB), students., blood pressure, blood glucose

Judul: Pembuatan Film Tipis Cu2ZnSnS4 sebagai Lapisan Penyerap Cahaya pada Sel Surya Menggunakan Metode Elektrodeposisi
Abstrak: Thin film of Cu2ZnSnS4 (CZTS) is an alternative semiconductor used as light absorber layer on solar cell. CZTS can replace silicon that commonly used as commercial semiconductor. The advantage of using CZTS as absorber layer is due to the abundance of its chemical composer on earth, and its high value of absorption coefficient. The absorber layer was made by using electrodeposition method on ITO glass substrates. The films were deposited at room temperature using potentiostatic mode with a potential of –1.05 V for 30, 45, and 60 minutes. After that, the films were annealed at two different temperatures, 180 ºC and 500 °C, for 45 minutes in N2/H2S atmosphere. Based on X-ray diffraction analysis, the polycrystalline thin film obtained fall into kesterite crystal phase. This type of crystal was obtained when the CZTS was annealed at 500 °C in H2S/N2 atmosphere. The value of optical band gap energy for the CZTS thin film was 2.2 eV with the film thickness about 1.228–6.366 μm. The sample of CZTS with electrodeposition time of 45 minutes and annealing temperature of 500 °C showed the best result and in conformity with absorber layers criteria for solar cells.
Keyword: semiconductor, ITO glass, CZTS thin film, electrodeposition