Judul: Pengembangan Puding Instan Tinggi Fe sebagai Makanan Selingan untuk Remaja Putri
Abstrak: Anemia, which is a health problem mostly expressed at the adolescence stage, has not been effectively resolved and its contamination rate remains high nowadays. According to Depkes 2009, the prevalence of anemia at that stage was 33.7%. There are many ways to prevent the mentioned disease including iron fortification. The food product that was chosen as fortificant carrier in this research was pudding. The objective of this research was to develop a high-Fe pudding product for making snacks to be consumed by adolescence girl. Fe addition to the pudding product was set to an equal amount for all the formulas which was 30% RDA, and there were two main differences between the formulas: the kind of milk and sugar in each formula (based on Faridah, 2001). The results showed that milk and sugar had no impacts on coloring attributes, while they had impacts on aroma, flavor, and texture. It was found that the differences in formula affect the aroma, flavor, and texture of the pudding. Based on the acceptance considerations and the energy content, F1 was set as the selected product. The results of the two-way Analysis of Variance indicates that milk and sugar affect the moisture, ash, carbohydrates, and energy compositions while does not on fat and protein compositions. The results of the two-way Analysis of Variance exhibited that sugar affects the gel strength instead of milk.
Keyword: mikroenkapsulat Fe, fortifikasi, puding, anemia, Bogor Agricultural University (IPB)

Judul: Formulasi flakes berbasis Pati Garut dengan fortifikasi zat besi (Fe) untuk remaja putri
Abstrak: Prevalensi anemia pada remaja putri meningkat dari 6.9% (2008) menjadi 18.4% (2013). Tujuan dari penelitian ini adalah formulasi flakes yang dibuat dari pati garut, isolat protein kedelai, dan tepung tapioka, dengan bahan tambahan taburia (multivitamin dan mineral), gula, garam, air, margarin dan coklat. Flakes dengan substitusi 10% isolat protein kedelai lebih diterima secara organoleptik daripada 20% dan 30% substitusi isolat protein kedelai. Lalu, dilakukan fortifikasi taburia pada formula terpilih, fortifikasi 50% AKG zat besi dipilih berdasarkan berbagai pertimbangan daripada flakes dengan fortifikasi 25% AKG zat besi. Penambahan rasa coklat meningkatkan penerimaan pada flakes. Flakes dengan coklat memiliki sifat fisik yang lebih baik, tetapi memiliki kandungan gizi yang lebih rendah daripada flakes tanpa coklat. Kontribusi protein dan zat besi terhadap AKG remaja putri pada flakes dengan coklat masing-masing 5.14 – 6.02% dan 39.46%; sedangkan tanpa coklat masing- masing 5.82 – 6.80% dan 68.92%. Kesimpulan: flakes dengan coklat lebih baik dari segi penerimaan, tetapi lebih rendah dari segi kandungan gizi dari flakes tanpa penambahan coklat., Prevalence of anemia among adolescence girls have been increased dramatically, i.e 6.9% (2008) become 18.4% (2013). The aim of this study was formulation of flakes made from arrowroot starch, soy protein isolate, and tapioca starch, then was added with taburia (consist of multivitamin and minerals), sugar, salt, water, butter and chocolate. Flakes made of 10% soy protein isolate was the most acceptable organoleptically than 20 and 30% soy protein isolate substitution. Then, taburia fortification was applied to this formula, 50 % RDA of iron fortification was more reasonable to be selected than 25% one according to contribution of iron. Addition of chocolate flavor resulted in improving acceptability of flakes. Flakes with chocolate flavor has better physical properties, but nutrients content were lower than without chocolate. Contribution to RDA of protein and iron of adolescence of flakes with chocolate flavor were 5.14 – 6.02% and 39.46%; and without chocolate flavor were 5.82 – 6.80% and 68.92%, respectively. Conclusion: flakes with chocolate has better of acceptability, but lower in nutrients content than without it.
Keyword: flakes, fortifikasi, isolat protein kedelai, pati garut, taburia

Judul: Bifurkasi Hopf pada Model Siklus Bisnis Kaldor Kalecki tanpa dan dengan Waktu Tunda
Abstrak: Business cycle model is one of dynamical system models in economic. One of the business cycles model is Kaldor-Kalecki model. Kaldor-Kalecki business cycle model that is written in delayed defferential equations, is a business cycle model that involves gross product and capital stock of a company. In this paper Kaldor-Kalecki business cycle model is analyzed using both nondelay and delay in time of capital stock. By Taylor expansion for the time delayed model, an analysis of stability around the fixed points has been done. Furthermore, by using Hopf bifurcation theorem, it can be shown that there exists periodic orbits and limit cycle. In the nondelayed model, changing the parameter of goods market could lead to the occurrence of Hopf bifurcation and the existence of limit cycle. Similarly, for the delayed model, it has been shown that changing the time delay parameter may result in the occurrence of Hopf bifurcation and limit cycle.
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