Judul: Formulation of Black Soybean (Glycine soja) Tempeh Flour Cookies with Iron Microcapsul Fortification for Anemia Prevention in Adolescence Girls
Abstrak: Kejadian anemia defisiensi besi pada remaja putri di Indonesia masih terbilang tinggi yaitu dengan prevalensi 21,7%. Salah satu upaya yang dapat dilakukan untuk mencegah terjadinya anemia defisiensi besi adalah memenuhi asupan zat besi sesuai angka kecukupan gizi (AKG). Cookies merupakan kudapan yang sangat diminati oleh masyarakat di Indonesia, termasuk remaja. Penelitian ini bertujuan mengembangkan formula cookies tepung tempe kedelai hitam dengan fortifikasi mikorokapsul zat besi yang berpotensi mencegah anemia defisiensi besi pada remaja putri. Taraf subtitusi antara tepung tempe dan terigu yang digunakan pada penelitian ini adalah 0%, 20%, 40%, dan 60%. Hasil penelitian menunjukkan subtitusi tepung tempe kedelai hitam dengan daya terima serta mutu paling baik adalah sebesar 20% (F2). Satu takaran saji cookies pada formula terpilih (F2) dapat memenuhi 10% kebutuhan energi remaja putri 13-18 tahun. Cookies F1 memiliki klaim tinggi zat besi dan sumber protein, berdasarkan kandungan zat besi dan protein dalam 100 gram secara berturut-turut sebesar 9,07 mg dan 12,3 gram.
Keyword: black soybean, tempeh flour, cookies, fortification, iron

Judul: The Potential of Soybean and Moringa Leaf Cookies as a Food Protein Source and High in Iron for Adolescents
Abstrak: The nutritional deficiencies during the adolescent phase increase the risk of anemia. Therefore, it is essential to consider the consumption of foods that may help meet daily nutritional needs, including protein and iron. One potential snack alternative that has the potential to increase protein and iron intake is soybean and moringa leaf cookies. This study aims to determine the potential of soybean and moringa leaf cookies as a food source of protein and high in iron, as well as to analyze the nutritional content of the selected formula. This study used a Completely Randomized Design (CRD) with a ratio of soybeans and moringa leaves, namely F0 (0:0), F1 (70:30), F2 (60:40), and F3 (50:50). The results of organoleptic tests and estimates of nutrient content show that F2 is the best formula. The F2 nutrient content, which are moisture content 4.89 g / 100 g; ash content 2.69 g/100 g; protein 12.69 g/100 g. fat 23.57 g/100 g; carbohydrates 56.31 g/100 g; iron 7.82 mg/100 g; and calcium 92.69 mg/100 g. The result of calculating the F2 amino acid score of 95 with lysine as the only limiting amino acid. The energy contribution per serving size of cookies to the Recommended Dietary Allowance (RDA) for adolescent males and females is 5.5% and 7.0%, respectively. F2 fulfills the criteria to be classified as a protein source product and is high in iron.
Keyword: cookies, iron, moringa leaf, protein, soybean

Judul: Penggunaan Teorema Homeomorphy 2-Manifold dan Teorema Euler Poincare pada Torus 𝑇�� dan Simplicial Complex 𝐾��
Abstrak: Two dimensional topological spaces are said to be homeomorphic if they have the same topological invariant, where one of topological invariant used is an Euler characteristic. Homeomorphy 2-Manifold’s Theorem and Euler Poincare’s Theorem are used to distinguish two topological spaces. Homeomorphy 2-Manifold’s Theorem uses Euler characteristic to identify two dimensional topological spaces. Euler Poincare’s Theorem is an alternative way to find Euler characteristic with Betti number, which is topological invariant as well. The objective of this paper is to investigate the homeomorphism of torus 𝑇����� and simplicial complex 𝐾�����. Topological space torus and simplicial complex 𝐾����� have the same Euler characteristic, which is two. Based on Homeomorphy 2-Manifold’s Theorem topological space torus 𝑇����� and simplicial complex 𝐾����� is homeomorphic.
Keyword: simplicial, torus, Euler, homeomorphism, topology