Judul: Peran media massa terhadap kebiasaan jajan Siswa Sekolah Dasar di Kota dan Kabupaten Bogor
Abstrak: In health terms, childhood are particularty important times ·of life. Eating habits can become established even earlier in childhood. Several environmental factors influence adolescents' food habits and mass media is thought to be one of these factors. The purpose of these study was to analyze role of mass media with snacking behavior for elementary student in Begor City and Begor District. Data were collected from 72 elementary student from 12 school in Begor City and District. Data collected by purposive sampling. Deskriptive analyses were used ti describe individual, social-economic characteristic, kind of mass media, role of mass media, and snacking habits. Correlation analyses were used to examine associations between role of mass media and snacking· habits. There was significant positive associations between age, information score, and motivation score with frequency of snack consumption. There was negative associations between information score and motivation score with amount of consumption, but between age and pocket-money with amount of consumption and pocket-money with frequency of snacking not associated.
Keyword: Age-school, Mass media

Judul: Keterkaitan Peran Orang Tua, Guru, Teman Sebaya, dan Media Televisi dengan Kebiasaan Jajan Anak Usia Sekolah
Abstrak: Penelitian ini bertujuan untuk menganalisis keterkaitan peran orang tua, guru, teman sebaya, dan media televisi dengan kebiasaan jajan anak usia sekolah. Penelitian ini menggunakan desain cross sectional study dengan metode wawancara yang dilakukan di SDN Gadog 2 dan 3, Desa Sukajadi, Kecamatan Tamansari, Kabupaten Bogor, pada Bulan Februari sampai Maret 2015. Contoh pada penelitian ini sebanyak 65 anak kelas tiga di SDN Gadog 2 dan 3. Hasil penelitian menunjukkan bahwa peran orang tua sebagian besar berada dalam kategori baik, peran guru dalam kategori cukup, sedangkan peran teman sebaya dan media televisidalam kategori kurang. Rata-rata konsumsi makanan jajanan sepinggan 2,1 kali/minggu, camilan 3,1 kali/minggu, minuman 2,1 kali/minggu, dan buah-buahan 2,0 kali/minggu. Kontribusi terbesar zat gizi makanan jajanan terhadap total asupan diperoleh dari lemak (48,1 ± 17,6%), sedangkan kontribusi terbesar terhadap angka kecukupan diperoleh dari protein (51,8%). Peran orang tua, guru, teman sebaya, dan media televisi tidak berhubungan signifikan dengan kebiasaan jajan contoh (p>0,05)
Keyword: environmental factor, school children, snacking habit

Judul: Pemurnian dan karakterisasi protein inhibitor RNA helikase virus hepatitis C
Abstrak: Hepatitis C virus (HCV) infection is the second most common chronic viral infection in the world with global prevalence. This infection is contribution to chronic hepatitis and liver cirrhosis, often leading to hepatocellular carcinoma. There is no effective drug and vaccine available against HCV. The current standard treatment, a combination of pegylated interferon-α with ribavirin, is limited by its suboptimal response rate in a significant patient population, side effects, and affordability. Therefore, development of effective drug is needed. One approach to find out the candidate of antiviral drug is to discover the inhibitor of enzyme that essential for virus replication, such as RNA helicase. Streptomyces chartreusis 5-095 produce the inhibitor of HCV RNA helicase. The aim of this study was to purify the protein inhibitor which has inhibition activity against ATPase activity of RNA helicase HCV from S. chartreusis 5-095. The supernatant of culture S. chartreusis 5-095 exhibited high inhibiton activity against ATPase activity of RNA helicase HCV (approximately 72%) at 10 days of incubation. The extracellular protein inhibitor was partially purified by procedures of precipitation with ammonium sulfate to 65% saturation and gel filtration (Sephadex G50) using methanol water solution (4:6) as an eluen. The purity of protein inhibitor was monitored by SDS PAGE. The protein inhibitor showed a relative molecular mass were estimated to be 14 kDa and increased the purity 23,08 fold than those of the crude protein. The specific activity and IC50 after purification were 13,1338 U/mg and 0,0767 mg/mL, respectively. The activity of purified protein inhibitor showed its stability over pH range from 5-8 and optimum at pH 7,4. The inhibition activity showed its stability up to 70% at temperature 100 oC. The purified protein inhibitor relatively stable its activity at storage in the range of -20 oC to room temperature for 35 days.
Keyword: