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: Difference on Content and Bioavailability of Zinc and Iron in Nutrizinc and Ciherang Cooked Rice
Abstrak: Kandungan mineral dalam beras kurang memadai, namun dapat ditingkatkan melalui proses biofortifikasi. Penelitian ini bertujuan untuk menganalisis kandungan mineral serta bioavailabilitas zinc dan besi pada nasi varietas hasil biofortifikasi zinc dan nonbiofortifikasi. Sampel yang digunakan adalah beras biofortifikasi zinc (Nutrizinc) dan nonbiofortifikasi (Ciherang). Analisis bioavailabilitas dilakukan dengan metode in vitro dialyzability dan dilanjutkan dengan pembacaan absorbansi menggunakan mesin Atomic Absorption Spectrofotometry (AAS). Hasil analisis menunjukan kandungan zinc (basis kering) nasi Nutrizinc 21,36 ppm lebih tinggi secara nyata dibandingkan nasi Ciherang 25,50 ppm. Kandungan besi (basis kering) pada nasi Ciherang 14,68 ppm, lebih tinggi dibandingkan nasi Nutrizinc 13,99 ppm namun tidak berbeda nyata. Tingkat bioavailabilitas zinc pada nasi varietas Nutrizinc lebih tinggi dibandingkan nasi Ciherang. Tingkat bioavailabilitas mineral besi pada nasi Ciherang lebih tinggi dibandingkan nasi Nutrizinc. Tidak terdapat perbedaan nyata pada bioavailabilitas zinc maupun besi dari nasi kedua varietas., Mineral content in rice is inadequate, but can be increased through the biofortification process. This study aims to analyze the zinc and iron content and the bioavailabilities in cooked rice from zinc biofortified and nonbiofortified varieties. The sample used were zinc biofortified rice (Nutrizinc) and nonbiofortified rice (Ciherang). Bioavailability analysis was carried out using the in vitro dializability method and continued with absorbance readings using Atomic Absorption Spectrofotometry (AAS). The result showed in dry basis that zinc content on Nutrizinc cooked rice 21.36 ppm was significantly higher than Ciherang 25.50 ppm. Iron content in dry basis on Ciherang cooked rice 14.68 was higher than Nutrizinc cooked rice 13.99 ppm but not significantly difference. Zinc bioavailability of Nutrizinc cooked rice was higher than Ciherang. Iron bioavailability of Ciherang cooked rice was higher than Nutrizinc. There was no significant difference in zinc and iron bioavailability from cooked rice of two varieties.
Keyword: biofortifikasi, bioavailabilitas besi, bioavailabilitas zinc, nasi, varietas, biofortification, cooked rice, iron bioavailability, varieties, zinc bioavailability, Nutrizinc, Ciherang

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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