Judul: Bioavailability of Calcium and Iron in Various Cooking Methods of Torbangun Dishes as Part of Diet for Lactating Mothers
Abstrak: The purpose of this study was to analyze bioavailability of calcium and iron of torbangun dishes in three cooking methods namely boiling, steaming, and stirfrying. The study also aimed to analyze the bioavailability of those minerals in the dishes when combined with carbohydrate and protein food sources namely fried chicken, catfish (Clarias batrachus), or tempe (fermented soybean) using in vitro analysis method. The results of the study showed that there were significant differences among three methods used in this study on the bioavailability of calcium. Further analysis showed that the steaming method had the highest score of calcium bioavailability (p<0,05). In addition, combination of torbangun dishes with carbohydrate and protein sources namely chicken-rice, catfish-rice and tempe-rice showed no significant differences on bioavailability of calcium and iron. Protein in the dishes that cooked with three cooking methods had positive correlation with the bioavailabilty of calcium, while the bioavailability of iron, positive correlation was only shown on the boiling method. Pearson Correlation analysis showed that tannins, oxalate and phytate had negative correlation with calcium bioavailability of the dishes, whereas phytate had negative correlation with the bioavailability of iron only on the boiling and steaming dishes.
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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: Konstruksi aritmetika kurva eliptik F(2m) supersingular dan non-supersingular untuk skema kunci publik ElGamal
Abstrak: Algoritme ElGamal adalah salah satu algoritme kunci publik dengan aritmetik modular p yang mempunyai struktur grip siklik Z(p). Tingkat keanaman algoritme ini terletak pada pemecahan masalah logaritme diskret dari Z(p). Akan tetapi, tingkat keamanan tadi tahun ke tahun semakin menurun yang disebabkan kemampuan pemecahan algoritme diskret semakin meningkat. Untuk memenuhi tingkat keamanan yang memadai dibutuhkan p yang cukup besar yang menyebabkan proses enkripsi dan dekripsi menjadi lambat.
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