Judul: Perubahan Bioaksesibilitas Zat Besi (Fe) Bekatul Akibat Fermentasi dan Pengolahan Panas
Abstrak: Bekatul merupakan produk samping dari penggilingan beras pecah kulit yang berpotensi sebagai pangan tinggi zat besi. Namun, terdapat senyawa anti gizi seperti asam fitat, serat pangan, dan polifenol yang menyebabkan bioaksesibilitas besi berkurang. Fermentasi merupakan salah satu metode yang dapat meningkatkan bioaksesibilitas besi. Pengolahan panas mampu menjadikan pangan yang lebih aman serta berpengaruh pada bioaksesibilitas. Penelitian ini bertujuan untuk mengetahui bioaksesibilitas besi pada bekatul yang difermentasi yang kemudian mengalami pengolahan panas menggunakan oven, alat pengukus, dan oven microwave. Bekatul difermentasikan dengan menggunakan kapang Rhizopus oligosporus, yang kemudian mengalami proses pengolahan panas. Kadar Fe bekatul diukur menggunakan Atomic Absorption Spectrophotometer (AAS), yang kemudian bioaksesibilitasnya diukur dengan simulasi pencernaan secara in vitro. Karakteristik bekatul menunjukkan bekatul fermentasi memiliki kadar air sebesar 48,72% dan kisaran kadar air bekatul fermentasi dengan pemanasan sebesar 31,90%-47,50%. Kadar Fe bekatul setelah fermentasi meningkat 3 kali lipat (17,21 mg/100g basis kering), namun setelah proses pemanasan kenaikan lebih rendah yaitu 1,5-2 kali lipat dibandingkan dengan kontrol (5,91 mg/100 g basis kering). Bekatul fermentasi oven memiliki bioaksesibilitas paling tinggi dengan nilai bioaksesibilitas total Fe terlarut 32,33 % dan nilai bioaksesibilitas ferro terlarut sebesar 15,33 %. Jumlah ferro terlarut bekatul fermentasi oven sebesar 47,42% yang tersedia dalam bentuk ferro., Rice bran is by-product of milling brown rice which has the potential as high-iron food. However, there are anti-nutritional compounds such as phytic acid, dietary fiber, and polyphenols that cause reduced iron bioaccessibility. Fermentation is one method that can increase the iron bioaccessibility. Heat processing can make food safer and affect iron bioaccessibility. This study aims to determine the bioaccessibility of iron in fermented rice bran which is then subjected to heat treatment using an oven, steamer, and microwave oven. Rice bran is fermented using the Rhizopus oligosporus, which then undergoes heat treatment process. The iron content of the bran was measured using an Atomic Absorption Spectrophotometer (AAS), and then measured bioaccessibility by in vitro simulating digestion. The characteristics of the rice bran showed that fermented rice bran had water content of 48,72% and water content of the fermented rice bran with heat processing was 31,90%-47,50%. The iron content of bran after fermentation increased 3 times (17,21 mg/100g dry basis), but after the heating process the increase was lower, namely 1.5-2 times compared to the control (5,91 mg/100 g dry basis). Oven fermented bran has the highest bioaccessibility with total bioaccessibility value 32,33% and dissolved ferrous bioaccessibility value 15,33%. The amount of dissolved ferrous bran from oven fermentation was 47,42% available in ferrous form.
Keyword: bioaccessibility, bran, fermentation, processing

Judul: Literature Review: Effect of Fermentation and Germination on Iron Bioavailability of Brown Rice and Sorghum
Abstrak: Zat besi memiliki beberapa fungsi esensial dalam tubuh. Kekurangan asupan zat besi dalam tubuh dapat menyebabkan anemia defisiensi besi. Salah satu bahan pangan sumber zat besi non hem adalah serealia. Konsentrasi tertinggi zat besi pada beras pecah kulit terdapat pada bagian basal (ujung embrio), sedangkan konsentrasi zat besi pada sorgum terdapat pada bagian embrio. Proses pengolahan pada beras pecah kulit dan sorgum dapat berpengaruh pada bioavailabilitas zat besi. Fermentasi maupun germinasi memungkinkan terjadi reaksi-reaksi enzimatis yang dapat meningkatkan potensi zat besi untuk dapat diserap tubuh. Oleh karena itu perlu dilakukan kajian sistematis yang membuktikan hal tersebut, agar dihasilkan informasi metode fermentasi atau germinasi yang memberi efek positif terhadap bioavailabilitas zat besi pada beras pecah kulit dan sorgum. Kajian ini menggunakan metode PRISMA (Preferred Reporting Items for Systematic Review and Meta-analysis). Dari hasil kajian ini, fermentasi dan germinasi terbukti dapat meningkatkan bioavailabilitas zat besi yang disebabkan penurunan kandungan fitat, tanin, dan adanya peningkatan asam askorbat. Germinasi adalah proses yang paling efektif untuk meningkatkan bioavailabilitas besi pada beras pecah kulit dan sorgum., Iron has several essential functions in the body. Iron deficiency have an impact on human health. One of the food ingredients of non heme iron sources is cereals. The highest concentration of iron in brown rice is in the basal part (embryo end), while the highest iron concentration in the sorghum is found in the embryo. The processing on brown rice and sorghum have an effect on the bioavailability of iron. Fermentation and germination allow enzymatic reactions that can increase the potential of iron absorption in human body. Therefore, it is necessary to conduct a systematic review to recommend the type of process that should be done on brown rice and sorghum. This study aims to summarize information related to processing, especially fermentation and germination, which has a positive effect on the bioavailability of iron in brown rice and sorghum. This study uses PRISMA (Preferred Reporting Items for Systematic Review and Meta-analysis) method. Fermentation and germination are proven to increase iron bioavailability with decreased content of phytic acid, tannins, and increased ascorbic acid. Germination is the most effective process to increase iron bioavailability in brown rice and sorghum.
Keyword: Fermentation, germination, iron, rice, sorghum

Judul: Construction of Strongly Optimal Binary Linear Code with Minimum Distance 9 and 11
Abstrak: A binary linear code of length n over q F is a subspace of n q F . A code has three parameters that attached to it, namely length, dimension, and minimum distance. A code with length n, dimension k and minimum distance d is often called [n, k, d ]-code. Usually, when two parameters are given, then we want to find a code that has the best value for the last parameter. Based on Gilbert- Varshamov bound, if a [n, k, d ]-code exists and can not be expanded, we call it a strongly optimal code. In this paper, we construct strongly optimal code with minimum distance 9 and 11. In constructing the code, we created a theorem and algorithm based on Gilbert-Varshamov bound before we implement the algorithm to MAPLE programming language. Because of computational limitations, the program can only construct up to k = 10 for d = 9 and k = 12 for d = 11.
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