Judul: Karakterisasi dan Bioaksesibilitas Mikroenkapsulasi Zat Besi pada Formulasi Bahan Penyalut
Abstrak: The low availability of iron in the body due to the interaction of iron with inhibiting components in food and human body. Microencapsulation proses a potential to solve that problem by protecting iron (Fe) from the environment. This research was aimed to study the characteristics of iron microencapsulate made from various materials and different ratios, and to obtain bioaccessibility value of encapsulated iron. Iron (Fe) microencapsulation was performed by spray drying technique with three mixing variation of coating agent which were maltodekstringum arabic, maltodekstrin-whey protein, and gum arabic-whey protein. Every mixing variation of coating agent was made in three different ratio, which were 60:40, 70:30, and 80:20. Iron content was measured using Atomic Absorption Spectrophotometer (AAS). Iron (Fe) microencapsulate has a moisture content from 3.47-6.91 %, particle size from 14-44 μm, viscosity from 21-51 cP, and recovery Fe from 43.17-103.88 %. The highest iron(Fe) microencapsulate’s bioaccessibility was obtained from microencapsulate with coating agent maltodextrin-gum arabic 60:40 whose recovery rate was 11.2 %.
Keyword: Bogor Agricultural University, microencapsulated of iron., characterization, bioaccessibility

Judul: Fortifikasi Mikroenkapsulat Zat Besi pada Cassava Flakes
Abstrak: Masalah paling umum penggunaan zat besi khususnya ferrous sulphate heptahydrate sebagai fortifikan yaitu perubahan warna dan mudahnya berinteraksi dengan komponen pangan lainnya. Teknik mikroenkapsulasi berpotensi menyelesaikan permasalahan tersebut dengan melindungi zat besi (Fe) dari kondisi lingkungan. Penelitian bertujuan untuk mempelajari karakteristik mikroenkapsulat Fe, pengaruh fortifikasi Fe terhadap karakteristik tepung ubi kayu dan cassava flakes terfortifikasi. Fe difortifikasikan dalam bentuk mikroenkapsulat Fe dan Fe sediaan bebas. Mikroenkapsulasi Fe dilakukan dengan teknik spray drying dengan maltodekstrin dan whey sebagai bahan penyalutnya. Kandungan zat besi diukur menggunakan Atomic Absorption Spectrophotometer (AAS). Mikroenkapsulat Fe memiliki kadar air dan ukuran partikel yang sesuai dengan karakteristik produk mikrokapsul hasil spray drying. Aplikasi mikroenkapsulat Fe dengan dosis 4,28 mgFe/0,7kg dapat meningkatkan kandungan Fe namun tidak mempengaruhi kadar air, warna, dan derajat putih tepung ubi kayu terfortifikasi. Cassava flakes terfortifikasi mikroenkapsulat Fe memiliki kadar air yang sama dengan cassava flakes terfortifikasi Fe sediaan bebas, namun tingkat kecerahan cassava flakes terfortifikasi mikroenkapsulat Fe lebih baik. Bioaksesibilitas Fe cassava flakes terfortifikasi mikroenkapsulat Fe lebih besar (49,65%) dibandingkan cassava flakes terfortifikasi Fe sediaan bebas (34,40%). Panelis mampu mendeteksi adanya penambahan fortifikan Fe baik dalam bentuk mikroenkapsulat maupun sediaan bebas. Cassava flakes terfortifikasi mikroenkapsulat Fe lebih disukai, terutama ketika dikonsumsi bersama susu.
Keyword: cassava flakes, fortifikasi, mikroenkapsulat, zat besi

Judul: Construction of Strongly Optimal Binary Linear Code with Minimum Distance 9 and 11
Abstrak: A binary linear code of length n over q F is a subspace of n q F . A code has three parameters that attached to it, namely length, dimension, and minimum distance. A code with length n, dimension k and minimum distance d is often called [n, k, d ]-code. Usually, when two parameters are given, then we want to find a code that has the best value for the last parameter. Based on Gilbert- Varshamov bound, if a [n, k, d ]-code exists and can not be expanded, we call it a strongly optimal code. In this paper, we construct strongly optimal code with minimum distance 9 and 11. In constructing the code, we created a theorem and algorithm based on Gilbert-Varshamov bound before we implement the algorithm to MAPLE programming language. Because of computational limitations, the program can only construct up to k = 10 for d = 9 and k = 12 for d = 11.
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