Judul: Bioavailabilitas Besi dan Seng Produk Pangan Olahan Berbasis Terigu yang Ditambahkan Na2EDTA dengan Kombinasi Berbagai Minuman
Abstrak: Some wheat flour based food products are commonly consumed with drinks, such as tea, plain water, milk and fruit juice. Nutrients and other food components present in food consumed together with drink may interact one another and possibly affect nutrient bioavailability. This research aimed to identify in vitro bioavailability of iron and zinc on Na2EDTA-added wheat flour based foods combined with several drinks. It was expected that addition of Sodium EDTA to wheat flour would increase bioavailability of iron and zinc. Food products used were donuts, bakpao (steamed bun) and white bread. Kind of drinks used as the combination of foods were plain water, tea, guava juice and milk. The results showed that iron bioavailability were varied between 2,46–21,82%, whereas bioavailability of zinc were between 3,73–19,39%. Statistical analyses using one way ANOVA test showed that types of combinations significantly affect the iron and zinc bioavailabiliy. In this study, Na2EDTA could not maintain bioavailablity of iron and zinc from inhibitor contained in tea. Ascorbic acid contained in guava juice increased iron bioavailability. Amino acid contained in milk is potential enhancer of iron and zinc bioavailability. In conclusion, the best drink combination to maximize iron and zinc bioavailability on Na2EDTA-Added Wheat Flour Based Foods Combined with Several Drinksis milk.
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Judul: Pengaruh Penambahan Na2EDTA terhadap Ketersediaan Biologis Besi (Fe) pada Berbagai Olahan Terigu
Abstrak: Na2EDTA in generally added to foods to prevent oxidation, discoloration, and enhances iron bioavailability by chelating added minerals. The purpose of this study was to determine the bioavailability of iron changes that occur due to the addition of Na2EDTA in a variety of processed wheat flour. This study used a nested design with factors of processed wheat flour that nested on Na2EDTA wheat flour. The treatment was consists of Na2EDTA wheat flour in the form of 2 levels without Na2EDTA (control) and with Na2EDTA, while wheat flour processed was consists of 3 levels was wheat flour processed by frying (donuts), steaming (steamed bun), or baking (bread). Bioavailability of iron (Fe) was tested by using in vitro method that made a simulation of human digestion using pepsin and pancreatin bile. Test results of this study showed that wheat treated controls and the addition of Na2EDTA showed no significantly difference (p>0.05) in the value of bioavailability. As well as the iron bioavailability on factors of wheat flour processed that nested on Na2EDTA wheat flour (p>0.05). Since rever to the value, there was an increase in wheat flour processed by frying (donuts) way of 9.5654%.
Keyword: bioavailability, in vitro, iron, Na2EDTA, wheat flour

Judul: Posisi Filogenetik Kura-Kura Carettochelys Insculpta  (Reptillia: Testudinata)
Abstrak: Carettochelys insculpta is an endemic freshwater turtle of southern Papua and northern Australia. Phylogenetic position of this turtle is remain unresolved until now. Most of the research conducted show close relationships of C. insculpta and members of Trionychidae family. However, some of the research show distance between C. insculpta and members of Trionychidae family. This research is conducted to analyze phylogenetic relationship between C. insculpta and other members of Testudinata using 12S rRNA, 16S rRNA, and both gene as markers. DNA samples were obtained from three different organisms of C. insculpta. Two species used as outgroups were Alligator mississippiensis and Iguana iguana. Phylogenetic analysis was carried out using Neighbor-Joining method with Felsenstein 1981 (F81) modeltest. A polytomy tree of Testudinata was produced by using 12S rRNA gene. However, analysis using 16S rRNA and both genes as markers confirmed that C. insculpta was located between the Chelonidae and the Trionychidae family.
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