Judul: Bioavailabilitas kalsium dan zat besi in vitro cookies pati garut (Maranta arundinaceae L) dengan penambahan Torbangun (coleus amboinicus Lour) pada berbagai minuman
Abstrak: Mineral deficiencies, such as calcium and iron, remain a major problem in many developing countries including Indonesia. Arrowroot starch cookies with torbangun flour addition (namely PGT cookies) is one of innovative product which is developed as one of micronutrient source. PGT cookies contain 527 Cal, calcium 405.18 mg/100g and iron 3.76 mg/100 g. PGT Cookies as snack are commonly consumed with drinks, such as tea, portable water, coffee and milk. Nutrient and non-nutrient contain of food which is consumed together can interact one another and possibely influence nutrient bioavailability. This research aimed to indetify calcium and iron in vitro bioavailability of PGT cookies and baverage mixture. Calcium bioavailability lies between 0.76 – 11.46%. Iron bioavailability lies between 0.92 – 5.95%. One way ANOVA test shown that types of mixture significantly affect the calcium and iron bioavailability (p<0.05). Based on Pearson correlation test result, protein have positive (+0.644) and significant (p<0.01) affection to calcium bioavailability. Furthermore, total iron have negative (-0.743) and significant (p<0.01) affection to iron bioavalability. Mixture of PGT cookies and milk have highest calcium (41,77 mg/100g) and iron (0,153 mg/100g) available. In conclusion, torbangun adding in cookies and consumption together with milk increase calcium and iron available.
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Judul: Nutritional Content and Bioavailability of Zn and Fe in ‘Inpari IR Nutri Zinc’ and ‘Ciherang’ Rice Bran Cookies
Abstrak: Masalah kekurangan zat gizi mikro, seperti seng dan besi, sering terjadi pada anak-anak. Saat ini telah dikembangkan varietas padi biofortifikasi seng, yaitu ‘Inpari IR Nutri Zinc’. Bekatul padi merupakan produk samping yang tersedia banyak dan mengandung tinggi vitamin, mineral, dan komponen bioaktif. Penelitian bertujuan mengembangkan produk cookies yang disubstitusi bekatul, mengkaji perbedaan kandungan gizi dan bioavailabilitas Zn dan Fe, serta menghitung kontribusi energi dan zat gizi pada cookies bekatul varietas padi ‘Inpari IR Nutri Zinc’ dan ‘Ciherang’. Penelitian pendahuluan menggunakan desain rancangan acak lengkap dengan perlakuan jenis tepung dan tingkat substitusi sebanyak 8 sampel. Sampel dianalisis menggunakan uji organoleptik untuk mencari formula terbaik yang kemudian digunakan dalam penelitian utama. Penelitian utama melihat perbedaan varietas padi dan substitusi bekatul terhadap kandungan gizi dan bioavailabilitas mineral. Hasil penelitian dianalisis dengan ANOVA dan Duncan, serta T Test. Formula terbaik adalah cookies sagu dengan susbtitusi bekatul 10%. Cookies bekatul ‘Inpari IR Nutri Zinc’ dan ‘Ciherang’ berbeda nyata pada kadar abu (p=0,023) dan Zn (p=0,017), namun tidak berbeda nyata pada analisis kimia yang lain (p<0,05). Per takaran saji cookies bekatul telah memenuhi kontribusi makanan selingan yang dianjurkan, yaitu 10,31-10,71%., Zinc and iron deficiencies are common in children. Currently, a zinc biofortified rice variety has been developed, namely 'Inpari IR Nutri Zinc'. Rice bran is a by-product that is widely available and contains high levels of vitamins, minerals, and bioactive components. The research aims to develop cookies substituted with rice bran, examine differences in the nutrient content and bioavailability of Zn and Fe, and calculate the nutrients contribution of 'Inpari IR Nutri Zinc' and 'Ciherang’ rice bran cookies. The preliminary study used a completely randomized design with 8 samples of flour type and level of substitution. Samples were analyzed using organoleptic tests to find the best formula which used in the main research. The main research looked at the differences in rice varieties and bran substitution on the nutrient content and mineral bioavailability. The research results were analyzed by ANOVA and Duncan, and also the T Test. The best formula is sago cookies with 10% bran substitution. 'Inpari IR Nutri Zinc' and 'Ciherang' rice bran cookies were significantly different in ash content (p=0.023) and Zn (p=0.017), but not significantly different in others chemical analysis (p<0,05). Per serving of rice bran cookies have fulfilled the recommended snack contribution, which is 10.31-10.71%.
Keyword: Ciherang’ rice bran, cookies, Fe, ‘Inpari IR Nutri Zinc’ rice bran, Zn

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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