Judul: Hubungan Konsumsi Sayur, Buah, Jajanan, dan Aktivitas Fisik dengan Status Gizi Siswa SDN Gunung Leutik dan SDN Sindang Barang 2 Bogor
Abstrak: Tujuan dari penelitian ini adalah menganalisis hubungan konsumsi sayur, buah, jajanan, dan aktivitas fisik dengan status gizi siswa SDN Gunung Leutik SDN Sindang Barang 2 Bogor. Desain penelitian ini adalah cross-sectional study dengan jumlah sampel 33 di perdesaan dan 32 di perkotaan. Berdasarkan uji statistik, terdapat perbedaan yang nyata (p < 0.05) antara kebiasaan konsumsi sayur dan buah sampel di perdesaan dan di perkotaan. Tidak terdapat perbedaan yang nyata (p > 0.05) antara kebiasaan konsumsi fast food, konsumsi jajanan dan konsumsi minuman sampel di perdesaan dan di perkotaan. Tidak terdapat hubungan yang signifikan (p > 0.05) antara kebiasaan konsumsi sayur dan buah, fast food, minuman dan kebiasaan aktivitas fisik dengan status gizi sampel. Terdapat hubungan yang signifikan (p < 0.05) antara kebiasaan konsumsi jajanan dengan status gizi.
Keyword: Nutritional status, Physical activity, Snacks consumption habit, Vegetable and fruits consumption habit, Human ecology, Cross sectional study, Fast food, Drink consumption, Vegetable consumption

Judul: Gaya Hidup, Massa Lemak, dan Otot Tubuh Siswa Gizi Lebih di SDN Leuwiliang 2 dan SDN Pengadilan 3 Bogor
Abstrak: Penelitian ini bertujuan untuk mengidentifikasi gaya hidup, massa lemak, dan otot tubuh siswa gizi lebih di sekolah dasar wilayah Bogor. Gaya hidup yang diteliti berkaitan dengan kebiasaan konsumsi karbohidrat, protein, lemak, fast food, minuman manis, sayur dan buah, serta aktifitas fisik siswa. Penelitian dilakukan di dua lokasi yaitu SDN Leuwiliang 2 dan SDN Pengadilan 3 Bogor. Total keseluruhan jumlah sampel dalam penelitian ini adalah 44 orang. Hasil uji hubungan menunjukkan terdapat hubungan positif besar uang saku, tingkat kecukupan energi, massa lemak, dan massa otot dengan status gizi. Terdapat hubungan negatif konsumsi protein nabati (tahu, tempe, dan kacang-kacangan), jajanan (bakso, mie ayam, siomay, cakwe, cireng, cimol, dan batagor), minuman manis (es sirup, teh manis, susu, ice cream, dan minuman soda) dengan status gizi. Terdapat hubungan positif antara tingkat kecukupn energi dengan persen lemak tubuh. Serta terdapat hubungan negatif antara konsumsi lemak (margarin, minyak goreng, dan santan) dan konsumsi minuman manis dengan persen lemak tubuh.
Keyword: gaya hidup, konsumsi pangan, massa lemak, massa otot, status gizi

Judul: Pemurnian dan karakterisasi protein inhibitor RNA helikase virus hepatitis C
Abstrak: Hepatitis C virus (HCV) infection is the second most common chronic viral infection in the world with global prevalence. This infection is contribution to chronic hepatitis and liver cirrhosis, often leading to hepatocellular carcinoma. There is no effective drug and vaccine available against HCV. The current standard treatment, a combination of pegylated interferon-α with ribavirin, is limited by its suboptimal response rate in a significant patient population, side effects, and affordability. Therefore, development of effective drug is needed. One approach to find out the candidate of antiviral drug is to discover the inhibitor of enzyme that essential for virus replication, such as RNA helicase. Streptomyces chartreusis 5-095 produce the inhibitor of HCV RNA helicase. The aim of this study was to purify the protein inhibitor which has inhibition activity against ATPase activity of RNA helicase HCV from S. chartreusis 5-095. The supernatant of culture S. chartreusis 5-095 exhibited high inhibiton activity against ATPase activity of RNA helicase HCV (approximately 72%) at 10 days of incubation. The extracellular protein inhibitor was partially purified by procedures of precipitation with ammonium sulfate to 65% saturation and gel filtration (Sephadex G50) using methanol water solution (4:6) as an eluen. The purity of protein inhibitor was monitored by SDS PAGE. The protein inhibitor showed a relative molecular mass were estimated to be 14 kDa and increased the purity 23,08 fold than those of the crude protein. The specific activity and IC50 after purification were 13,1338 U/mg and 0,0767 mg/mL, respectively. The activity of purified protein inhibitor showed its stability over pH range from 5-8 and optimum at pH 7,4. The inhibition activity showed its stability up to 70% at temperature 100 oC. The purified protein inhibitor relatively stable its activity at storage in the range of -20 oC to room temperature for 35 days.
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