Judul: Nutritional Content and Bioavailability of Zn and Fe in ‘Inpari IR Nutri Zinc’ and ‘Ciherang’ Rice Bran Cookies
Abstrak: Masalah kekurangan zat gizi mikro, seperti seng dan besi, sering terjadi pada anak-anak. Saat ini telah dikembangkan varietas padi biofortifikasi seng, yaitu ‘Inpari IR Nutri Zinc’. Bekatul padi merupakan produk samping yang tersedia banyak dan mengandung tinggi vitamin, mineral, dan komponen bioaktif. Penelitian bertujuan mengembangkan produk cookies yang disubstitusi bekatul, mengkaji perbedaan kandungan gizi dan bioavailabilitas Zn dan Fe, serta menghitung kontribusi energi dan zat gizi pada cookies bekatul varietas padi ‘Inpari IR Nutri Zinc’ dan ‘Ciherang’. Penelitian pendahuluan menggunakan desain rancangan acak lengkap dengan perlakuan jenis tepung dan tingkat substitusi sebanyak 8 sampel. Sampel dianalisis menggunakan uji organoleptik untuk mencari formula terbaik yang kemudian digunakan dalam penelitian utama. Penelitian utama melihat perbedaan varietas padi dan substitusi bekatul terhadap kandungan gizi dan bioavailabilitas mineral. Hasil penelitian dianalisis dengan ANOVA dan Duncan, serta T Test. Formula terbaik adalah cookies sagu dengan susbtitusi bekatul 10%. Cookies bekatul ‘Inpari IR Nutri Zinc’ dan ‘Ciherang’ berbeda nyata pada kadar abu (p=0,023) dan Zn (p=0,017), namun tidak berbeda nyata pada analisis kimia yang lain (p<0,05). Per takaran saji cookies bekatul telah memenuhi kontribusi makanan selingan yang dianjurkan, yaitu 10,31-10,71%., Zinc and iron deficiencies are common in children. Currently, a zinc biofortified rice variety has been developed, namely 'Inpari IR Nutri Zinc'. Rice bran is a by-product that is widely available and contains high levels of vitamins, minerals, and bioactive components. The research aims to develop cookies substituted with rice bran, examine differences in the nutrient content and bioavailability of Zn and Fe, and calculate the nutrients contribution of 'Inpari IR Nutri Zinc' and 'Ciherang’ rice bran cookies. The preliminary study used a completely randomized design with 8 samples of flour type and level of substitution. Samples were analyzed using organoleptic tests to find the best formula which used in the main research. The main research looked at the differences in rice varieties and bran substitution on the nutrient content and mineral bioavailability. The research results were analyzed by ANOVA and Duncan, and also the T Test. The best formula is sago cookies with 10% bran substitution. 'Inpari IR Nutri Zinc' and 'Ciherang' rice bran cookies were significantly different in ash content (p=0.023) and Zn (p=0.017), but not significantly different in others chemical analysis (p<0,05). Per serving of rice bran cookies have fulfilled the recommended snack contribution, which is 10.31-10.71%.
Keyword: Ciherang’ rice bran, cookies, Fe, ‘Inpari IR Nutri Zinc’ rice bran, Zn

Judul: Analisis Potensi dan Gizi Pemanfaatan Bekatul dalam Pembuatan Cookies.
Abstrak: Rice bran, by product of rice milling, has a good nutrition content and potential as source of carbohydrate. The utilization of rice bran for human consumption is still limited. So far, it is used merely as feed. The objectives of this research were (1) to investigate the potency of rice bran,i.e. its availability and as source of carbohydrate, (2) to find the best formula of cookies, (3) to analyze nutrition content, fibre content, and antioxydant capacity of the best formula of cookies, and (4) to analyze cost production of cookies making . In 2009, rice bran availability in Indonesia was 8.700.290 ton or equal to 1.271.368 ton carbohydrate. The formula of cookies that accepted organoleptically is the cookies made by mixed of wheat flour : rice bran were 65 : 35%. Water, ash, protein, fat, and carbohydrate content (wet basis) of the best formula of cookies that made by substitution of wheat flour with conventional and functional rice bran were 3.21 and 2.94, 3.02 and 2.92. 7.32 and 6.46, 28.88 and 28.24, 56.26 and 58.31, respectively, and not different statistically except for carbohydrate content. Fibre content of both cookies formula were not significantly different and each was 9.78 and 10.53 (wet basis). Antioxydant capacity of its were 70.87% and 69.03%. AEAC of both formula of cookies was not significantly different and each was 27.06 and 32.13 mg. The price of its were Rp 58,837/kg and Rp 54,851/kg.
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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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