Judul: Synthesis and Characterization of ZnO Nanoparticle and Its Encapsulation
Abstrak: Metode hidrotermal umum digunakan untuk menyintesis nanopartikel ZnO karena dapat menghasilkan produk dengan kristalinitas dan kemurnian yang tinggi. Namun, metode tersebut relatif membutuhkan waktu yang lama. Penelitian ini menggabungkan metode hidrotermal dan presipitasi untuk menghasilkan ZnO dalam waktu yang lebih singkat. ZnO juga disintesis menggunakan capping agent untuk mengontrol ukuran partikelnya lebih kecil yang terbukti dengan lamanya pengendapan partikel tersebut. Nanopartikel ZnO yang dihasilkan dapat diaplikasikan pada produk makanan dan minuman karena dapat memenuhi kebutuhan tubuh akan Zn dan berperan sebagai antibakteri yang bermanfaat untuk tubuh. Namun, ZnO masih memiliki bioavailibilitas dan kelarutan dalam air yang rendah serta sensitif terhadap degradasi kimia. Masalah-masalah tersebut dapat diatasi dengan mengenkapsulasi ZnO dalam material yang edibel seperti pektin dan yogurt. Kedua material tersebut berinteraksi secara elektrostatik membentuk kompleks penyalut untuk mengenkapsulasi ZnO. Partikel ZnO dapat dienkapsulasi dengan perlakuan pemanasan pada proses enkapsulasi yang dibuktikan dengan tidak munculnya puncak Zn-O pada spektrum FTIR., The hydrothermal method is commonly used to synthesize ZnO nanoparticles because it produces products with high crystallinity and purity. However, this method is relatively time-consuming. This research combines hydrothermal and precipitation methods to produce ZnO in a shorter time. ZnO was also synthesized using a capping agent to control the smaller particle size as confirmed by the aging time needed to precipitate the particles. The synthesized ZnO nanoparticles can be added to food and beverage products as zinc additives and antibacterial agents which are beneficial to the body. However, ZnO still has low bioavailability and water solubility and is sensitive to chemical degradation. These problems can be solved by encapsulating ZnO in edible materials such as pectin and yogurt. The two materials interact electrostatically to form a coating complex to encapsulate ZnO. ZnO particles can be encapsulated through heating treatment in the encapsulation process as confirmed by the absence of Zn-O peaks on the FTIR spectrum.
Keyword: encapsulation, nanoparticle, pectin, yogurt, ZnO

Judul: Synthesis and Characterization of ZnO Nanoparticles with Pectin as a Capping Agent
Abstrak: Nanopartikel seng(II) oksida dapat disintesis melalui berbagai metode. Metode sintesis berpengaruh terhadap sifat dan karakteristik nanopartikel ZnO yang dihasilkan. Metode yang digunakan pada penelitian ini adalah presipitasi dan hidrotermal dengan perbedaan urutan penambahan reagen. Akan tetapi, selama proses hidrotermal, peluang terjadi agregasi sangat tinggi, sehingga diperlukan pula penggunaan capping agent. Oleh karena itu, penelitian ini bertujuan menyintesis nanopartikel ZnO menggunakan pektin sebagai capping agent melalui metode presipitasi dan hidrotermal, serta mengetahui pengaruh urutan penambahan reagen terhadap nanopartikel ZnO-pektin yang diperoleh. Nanopartikel ZnO yang diperoleh dikarakterisasi menggunakan XRD dan SEM. ZnO-pektin hasil sintesis OH⁻ dropwise memiliki ukuran yang lebih kecil dibandingkan dengan ZnO-pektin Zn²⁺ dropwise. Dengan demikian, pektin sebagai capping agent terbukti dapat mengontrol ukuran partikel ZnO melalui perbedaan urutan penambahan reagen., Zinc(II) oxide nanoparticles can be synthesized through a variety of methods. The synthesis method affects the properties and characteristics of the ZnO nanoparticles produced. The methods used in this study are precipitation and hydrothermal with different sequences of adding reagents. However, during the hydrothermal process, the chance of aggregation is very high, so the use of capping agents is also necessary. Therefore, this study aims to synthesize ZnO nanoparticles using pectin as a capping agent through precipitation and hydrothermal methods, and determine the effect of the sequence of addition of reagents on the ZnO-pectin nanoparticles obtained. The obtained ZnO nanoparticles were characterized using XRD and SEM. ZnO-pectin synthesized by OH⁻ dropwise has a smaller size compared to ZnO-pectin Zn²⁺ dropwise. Thus, pectin as a capping agent is proven to control ZnO particle size through the order of reagents additions.
Keyword: hydrothermal, nanoparticles, precipitation, zinc(II) oxide

Judul: Variation of BoLA DRB 3.2 Alleles in Madura Cattle
Abstrak: Variation of BoLA DRB 3.2 alleles was investigated in madura cattle by PCR-RFLP and was compared with variation of BoLA DRB 3.2 alleles in limousin and FH cattle. The result indicated that BoLA DRB 3.2 was highly polymorphic in madura cattle and also in limousin and FH cattle. Thirty four BoLA DRB 3.2 alleles were identified with frequencies ranging from 1.47 to 22.00%. Thirty of thirty four alleles were similar to those reported earlier. Four alleles were new and had not been reported previously, those were *dbd, *kea, *kba, and *iaa. Three alleles were shared between madura, limousin, and FH cattle (*11, *23, and *37). Eight alleles were shared between madura and limousin cattle (*06, *16, *17, *20, *28, *34, *36, and *40). Two alleles were shared between madura and FH cattle (*12 and *25). Eleven alleles were only found in madura cattle (*04, *08, *21, *26, *27, *39, *43, *44, *50, *53, and *dbd). BoLA DRB 3.2*39 was the most frequent allele in madura cattle (17.65%).
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