Judul: Kandungan Mineral Kalakai (Stenochlaena Palustris) yang Tumbuh pada Jenis Tanah Berbeda serta Dimasak dengan Cara Berbeda
Abstrak: Kalakai (Stenochlaena palustris) is one of the local vegetables commonly available in the Palangkaraya. Previous research states that kalakai has a relatively high content of nutrients like beta carotene, folic acid, as well as some important minerals. Local communities (Dayak people) in Central Kalimantan and surrounding used to consume kalakai, especially mothers after child-birth.Kalakai has been recognized as an important vegetable to boost milk supplies for mothers who are breast-feeding. Kalakai was unique, because it can grow on various soil types, even on nutrient-poor soil. Therefore, this research aims to determine the effect of different types of soil on the mineral content of kalakai, and influence of processing on the mineral content. The sampling was conducted at five sites with different soil. They are peaty soil, sulphate acid soils, quartz sand soil, and alluvial soil in January and February. All of the samples were given four different treatments, boiling, frying, steaming and fresh (no treatment). Samples were analyzed moisture, ash, and minerals. Analysis of mineral content using Atomic Absorption Spectrophotometer (AAS) Perkin Elmer 1100B. The type of soil affect the content of minerals in the tip of kalakai leaf. It which grown on peaty soil containing a rather high of mineral Mg, Ca, Zn, Mn, which continuously reach to 5160, 6399, 134.6, 158 ppm, while Fe, Cu, and Al with a low successive level of 117.2, 4.5, 20.5 ppm. The pH of peaty soil in this study was 6.08, allegedly still quite a lot of minerals which can be absorbed by plants. Kalakai which grown on acid-suphate soil contains high Fe and Al i.e. 336.4 and 76.4 ppm. The high micro-mineral Al and Fe in acid-sulphate soils due to soil pH is low. Kalakai grown on quartz sand soil containing high minerals Ca, Cu, and Al, namely 6299, 25.1, and 58.1 ppm, respectively, while other minerals such as Mg, Fe, Zn, and Mn were low, it implies in the amount of 4598, 65, 86.8, and 65.9 ppm, respectively. Kalakai grown on alluvial soil is found that the content of Cu quite high, i.e. 7.26 ppm, whereas Fe, Mn, and Al content were low respectively 52, 63.4, and 5.3 ppm. Relatively low mineral content on kalakai of quartz sand and alluvial soil allegedly because of the low element nutrients contained in these soil types. Results of analysis of total mineral or ash content in various ways of cooking show that kalakai has a different total mineral content. Total minerals from the lowest to the highest were kalakai cooked by boiling, frying, steaming and fresh or without treatment of cooking. Cooking process give an effect to mineral content of kalakai. The process of boiling is the highest role in decreasing Mg (21-68%), Cu (11-60%), Ca (39%) and Mn (8- 38%). Other minerals such as Zn and Fe decreased by frying in the amount of 14-37% and 9-43%, respectively. The whole minerals, except Cu, still in the recommended daily intake limit, if assumed that one portion of kalakai is 50 gram dry basis.
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Judul: Pengaruh Proses Pengolahan Terhadap Kadar Kalium Pada Sayuran.
Abstrak: Kalium merupakan mineral esensial yang sangat penting dalam tubuh. Tujuan penelitian ini adalah mempelajari perubahan kadar kalium akibat pengolahan pada sayuran. Desain penelitian ini merupakan penelitian eksperimental yang dilakukan pada delapan jenis sayuran antara lain, timun, labu siam, kubis, buncis, kacang panjang, kembang kol, wortel, dan bayam. Dalam keadaan segar, setiap jenis sayur memiliki kadar kalium pada rentang 65.3 mg/100g bb (timun) 339.7 mg/100g bb (bayam). Sayur yang direbus memiliki kadar kalium pada rentang 17.5 mg/100g bb (labu siam)–223.3 mg/100g bb (bayam), sayur yang dikukus memiliki kadar kalium pada rentang 41.2 mg/100g bb (labu siam)-338.0 mg/100g bb (bayam) dan sayur yang ditumis memiliki kadar kalium pada rentang 72.4 mg/100g bb (labu siam)-445.4 mg/100g bb (wortel). Pada basis kering, proses penumisan memberikan penurunan terbesar terhadap kadar kalium sayur dengan rentang penurunan 39.4% (timun)-66.9% (labu siam), proses perebusan dengan rentang penurunan 16.5% (bayam)-59.8% (labu siam) dan proses pengukusan dengan rentang penurunan 0.7% (kubis)-40.5% (labu siam). Pada keadaan mentah, tumis dan kukus sayur kembang kol, wortel dan bayam termasuk kategori sayuran tinggi kalium (>200 mg/100g bb) dan lima sayuran lainnya termasuk sayuran rendah kalium (<200 mg/100g bb), sedangkan pada keadaan rebus hanya sayur bayam yang termasuk kategori sayuran tinggi kalium.
Keyword: kalium, sayur, perebusan, penumisan, pengukusan

Judul: Solusi Geometri Schwarzschild untuk Dimensi 4+1 dengan Invarian Rotasi Isotropik.
Abstrak: Metrik Schwarzschild merupakan solusi eksak pertama dari persamaan medan Einstein dengan mangasumsikan metrik statik dan simetris. Metrik Schwarzschild yang ditemukan oleh Karl Schwarzschild masih dalam dimensi 3+1, namun seiring dengan teori-teori terbaru yang menunjukkan bahwa alam semesta tidak hanya di dimensi 3+1. Maka melalui penambahan dimensi, tujuan penelitian ini memperoleh solusi pada geometri Schwarzschild untuk dimensi 4+1 dengan memodifikasi koordinat bola yang invarian rotasi isotropik dan melalui penurunan rumus seperti koordinat bola, simbol Christoffel, dan tensor Ricci. Selain mendapatkan solusi ini, metrik Schwarzschild dimensi 4+1 dapat digunakan sebagai metrik dasar untuk memperoleh solusi blackhole dan wormhole pada dimensi 4+1. Hasil akhirnya, dengan memanfaatkan modifikasi koordinat bola, metrik Schwarzschild dapat dibentuk sehingga diperoleh solusi geometri Schwarzschild untuk dimensi 4+1.
Keyword: metrik Schwarzschild, persamaan medan Einstein, modifikasi koordinat bola, penambahan dimensi, invarian rotasi isotropik