Judul: The selection of iron type as fortificant in chocolate filled milk powder
Abstrak: Many infants, children, and women of childbearing age, particularly in the poorer countries of the developing world, are iron deficient. About half of these iron-deficient individuals develop iron deficiency anemia (IDA), the most advanced form of the disease, which has several major negative impacts on health and contributes substantially to the risk of early death and disability (Hurrell 2004). The objective of this research is to find the appropriate iron type at certain level of fortification in prototype chocolate filled milk powder that is reconstituted at different temperature, based on mainly sensory evaluation, as well as chemical evaluation and keeping quality evaluation. Types of iron used in this research were Iron sulphate (FeSO4 H2O), Iron fumarate (C4H2FeO4), and Iron pyrophosphate (Fe4 (P2O7)3. 8H2O). These irons cover its properties from low and high bioavailability as well as low and high solubility. The level of iron fortification was set on 10% and 20% of daily value (DV), which corresponds to respectively 2.6 mg and 5.2 mg/serving. The temperature of water for reconstitution was proposed to adapt the consumer consumption behavior, 15oC for cold consumption, 45oC for warm consumption and 80oC for hot consumption. The selection of appropriate iron type was based on mainly sensory evaluation, chemical analysis and keeping quality evaluation. Only the appropriate iron type would undergo keeping quality evaluation with objective to see the stability of the prototype undergone NRT storage condition for at least 6 months periods of time, where it was represent the normal product age sold in the store. Based on above research methodology, the acceptable iron for fortification in chocolate filled milk powder at level both 10% and 20% DV, reconstituted at 15 – 80°C, and has stability at estimated 6 months, are Iron Fumarate and Iron Pyrophosphate.
Keyword: 

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: Penyebaran beberapa jenis cetacean subordo odontoceti di perairan laut Sawu bagian Timur, Nusa Tenggara Timur
Abstrak: Cetacean yang ditemukan di perairan Laut Sewu pada Tanggal 27-28 Desember 2005 terdiri atas 8 spesies dan 1669 ind dengan total 76 sighting. Panjang total transek adalah 400,22 km meliputi 400,22 km daerah pengamatan.
Keyword: