Judul: Difference on Content and Bioavailability of Zinc and Iron in Nutrizinc and Ciherang Cooked Rice
Abstrak: Kandungan mineral dalam beras kurang memadai, namun dapat ditingkatkan melalui proses biofortifikasi. Penelitian ini bertujuan untuk menganalisis kandungan mineral serta bioavailabilitas zinc dan besi pada nasi varietas hasil biofortifikasi zinc dan nonbiofortifikasi. Sampel yang digunakan adalah beras biofortifikasi zinc (Nutrizinc) dan nonbiofortifikasi (Ciherang). Analisis bioavailabilitas dilakukan dengan metode in vitro dialyzability dan dilanjutkan dengan pembacaan absorbansi menggunakan mesin Atomic Absorption Spectrofotometry (AAS). Hasil analisis menunjukan kandungan zinc (basis kering) nasi Nutrizinc 21,36 ppm lebih tinggi secara nyata dibandingkan nasi Ciherang 25,50 ppm. Kandungan besi (basis kering) pada nasi Ciherang 14,68 ppm, lebih tinggi dibandingkan nasi Nutrizinc 13,99 ppm namun tidak berbeda nyata. Tingkat bioavailabilitas zinc pada nasi varietas Nutrizinc lebih tinggi dibandingkan nasi Ciherang. Tingkat bioavailabilitas mineral besi pada nasi Ciherang lebih tinggi dibandingkan nasi Nutrizinc. Tidak terdapat perbedaan nyata pada bioavailabilitas zinc maupun besi dari nasi kedua varietas., Mineral content in rice is inadequate, but can be increased through the biofortification process. This study aims to analyze the zinc and iron content and the bioavailabilities in cooked rice from zinc biofortified and nonbiofortified varieties. The sample used were zinc biofortified rice (Nutrizinc) and nonbiofortified rice (Ciherang). Bioavailability analysis was carried out using the in vitro dializability method and continued with absorbance readings using Atomic Absorption Spectrofotometry (AAS). The result showed in dry basis that zinc content on Nutrizinc cooked rice 21.36 ppm was significantly higher than Ciherang 25.50 ppm. Iron content in dry basis on Ciherang cooked rice 14.68 was higher than Nutrizinc cooked rice 13.99 ppm but not significantly difference. Zinc bioavailability of Nutrizinc cooked rice was higher than Ciherang. Iron bioavailability of Ciherang cooked rice was higher than Nutrizinc. There was no significant difference in zinc and iron bioavailability from cooked rice of two varieties.
Keyword: biofortifikasi, bioavailabilitas besi, bioavailabilitas zinc, nasi, varietas, biofortification, cooked rice, iron bioavailability, varieties, zinc bioavailability, Nutrizinc, Ciherang

Judul: Development of Instant Rice from Biofortified Rice 'Inpari IR Nutrizinc' Varieties
Abstrak: Biofortifikasi pada beras ‘Inpari IR Nutrizinc’ merupakan suatu upaya peningkatan asupan zinc di Indonesia. Selain dikonsumsi sebagai nasi, varietas ini berpotensi dijadikan produk instan yang sesuai dengan gaya hidup kekinian yang menuntut kepraktisan. Oleh karena itu, penelitian ini bertujuan mengembangkan nasi instan ‘Inpari IR Nutrizinc’ dan menganalisis pengaruh pengolahan terhadap sifat fisik, karakteristik sensori, dan kandungan gizinya. Sebagai sampel pembanding, digunakan varietas ‘Ciherang’. Hasil penelitian menunjukkan bahwa nasi instan ‘Inpari IR Nutrizinc’ memiliki sifat fisik yang lebih baik dari ‘Ciherang’. Hasil uji hedonik menunjukkan bahwa nasi instan dari kedua varietas tidak berbeda signifikan pada seluruh atribut. Deskripsi sensori nasi instan ‘Inpari IR Nutrizinc’ untuk aroma yaitu sweet, cereal, creamy, starchy, dan rice bran, sedangkan untuk rasa yaitu sweet, starchy, creamy, cereal, dan metallic/watery-like. Analisis kandungan zinc didapatkan bahwa pengolahan menyebabkan penurunan kandungan zinc dari 3,14 mg/100g (bk) pada nasi 'Inpari IR Nutrizinc' menjadi 1,47 mg/100g (bk) pada nasi instan dengan bioavailabilitas zinc 1,12%. Penelitian ini menunjukkan bahwa meskipun pengolahan dapat menurunkan kandungan zinc, nasi instan 'Inpari IR Nutrizinc' berpotensi sebagai sumber tambahan zinc harian dengan manfaat kepraktisan., Biofortification of ‘Inpari IR Nutrizinc’ rice is an effort to increase zinc intake in Indonesia. Other than being consumed as cooked-rice, this variety has potentials to be produced into an instant form to suit current lifestyle that demands practicality. Thus, this study aimed to develop ‘Inpari IR Nutrizinc’ instant rice and analyze the effect of processing on physical properties, sensory characteristics, and nutrient profiles. As a comparison sample, variety ‘Ciherang’ was used. Results showed that instant rice from ‘Inpari IR Nutrizinc’ had better physical properties than ‘Ciherang’. Hedonic test results showed that instant rice from both varieties had no significant differences in overall attributes. The sensory description of 'Inpari IR Nutrizinc' instant rice for aroma consisted of sweet, cereal, creamy, starchy, and rice bran aromas, while taste consisted of sweet, starchy, creamy, cereal, and metallic/watery-like. Analysis of zinc content revealed that processing has brought decrease in zinc content from 3.14 mg/100g (db) in cooked-rice ‘Inpari IR Nutrizinc’ to 1.47 mg/100g (db) in instant form with zinc bioavailability of 1.12%. This study shows that although processing might bring reduction of zinc content, ‘Inpari IR Nutrizinc’ instant rice had potentials as an additional daily source of zinc with the benefit of practicality.
Keyword: biofortified rice, instant rice, processing, zinc content

Judul: Penggunaan Metode Homotopi untuk Menyelesaikan Persamaan KdV (Korteweg-de Vries)
Abstrak: Natural phenomena can be explained using nonlinear mathematical models. In this paper, we studied the solution of KdV equation using the Homotopy method. The KdV equation is used for describing both surface and internal waves. One of the solutions is called a solitary wave. The use of homotopy method to solve the KdV equation required a nonlinear operator which was determined by the nonlinear form of the KdV equation itself. Based on this operator, a recursive formula was obtained to get a sequence of the KdV solution. The higher the sequence order of the sequence used, the closer to the exact solution of the KdV equation.
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