Judul: Pengetahuan Gizi terkait Penyakit Degeneratif, Pola Konsumsi, dan Aktivitas Fisik Mahasiswa IPB
Abstrak: This study aims to analyze the association between nutrition knowledge with food consumption pattern and physical activity of students in Bogor Agricultural University. Design of this study was cross sectional with purposive sampling 80 students in nutrition science and forest management Bogor Agricultural University. Nutrition knowledge related degenerative disease in sample GIZ (79.3±9.5) was higher than MNH (39.3±17.1). The average frequency of consumption dietary fats, sweetened food, salty and preserved food, fast food, soft drink and caffeinated beverages in sample MNH (8.8±5.2; 2.1±3.7; 16.5±11.2; 7.9±2.2; 4.6±3.7; 3.6±4.2; 2.6±3.0) times/week was higher than sample GIZ (7.8±4.0; 0.9±1.3; 13.5±8.7; 4.1±2.8; 2.3±3.3; 1.3±2.6) times/week, respectively. However, the average vi frequency of consumption vegetables and fruits in the sample GIZ (18.6±12.5; 10.3±8.9) times/week was higher than sample MNH (15.0±11.5; 6.1±5.4) times/week, respectively. Physical activity levels of sample GIZ (1.56±0.21) was relatively similar to the MNH (1.59±0.19). Based on Spearman correlation, there was a significant correlation (p<0.05) between nutrition knowledge related degenerative disease with frequency of consumption salty and preserved food, vegetables, fruits, and caffeinated beverages. There was no significant correlation (p≥0.05) between nutrition knowledge related degenerative disease with frequency consumption of dietary fats, sweetened food, fast food, soft drink, dan physical activity.
Keyword: Bogor Agricultural University, physical activity., nutrition knowledge related degenerative disease, food pattern

Judul: Pengetahuan Gizi dan Kesehatan, Keragaman Pangan serta Aktivitas Fisik Mahasiswa Gizi IPB selama Masa Pandemi Covid-19
Abstrak: Pencegahan terhadap Covid-19 merupakan hal yang penting dilakukan oleh semua orang, termasuk mahasiswa. Penerapan protokol kesehatan, mengonsumsi makanan beragam dan meningkatkan aktivitas fisik merupakan sebagian upaya yang dapat dilakukan untuk mencegah penularan Covid-19. Tujuan dari penelitian ini ialah menganalisis hubungan antara pengetahuan gizi dan kesehatan dengan keragaman pangan dan aktivitas fisik mahasiswa Gizi IPB. Desain penelitian adalah cross sectional dan melibatkan 65 subyek. Pengumpulan data dilakukan menggunakan google form dan wawancara melalui telepon. Hasil penelitian menunjukkan bahwa sebagian besar subyek (56,9%) memiliki pengetahuan gizi dan kesehatan yang tergolong sedang, hampir separuh subyek (49,2%) memiliki keragaman pangan yang baik dengan rata-rata konsumsi 5,57 ± 1,21 jenis pangan dan sebagian besar subyek (69,2%) memiliki aktivitas fisik ringan dengan rata-rata PAL sebesar 1,49 ± 0,128. Tidak terdapat hubungan yang signifikan (p>0,05) antara pengetahuan gizi dan kesehatan dengan keragaman pangan dan aktivitas fisik. Namun demikian, subyek dengan pengetahuan gizi dan kesehatan yang baik memiliki rata-rata skor keragaman pangan dan skor aktivitas fisik yang lebih tinggi dibandingkan subyek dengan pengetahuan kurang., Prevention of Covid-19 is an important thing to do by everyone, including student. Implementation of health protocols, eating a variety of foods and increasing physical activity are among of the efforts to prevent and/or control Covid-19 transmission. The purpose of this study was to analyze the relationship between nutrition and health knowledge with dietary diversity and physical activity among student at IPB University. This cross sectional study involved 65 subjects. Data collection carried out using google forms and telephone interviews. The results showed that most of the subjects (56.9%) had moderate category of knowledge of nutrition and health, about half of subjects (49.2%) had a good category of food diversity with an average consumption was 5.57 ± 1.21 types of food. and most of the subjects (69.2%) had light category of physical activity with an average PAL was 1.49 ± 0.128. There was no significant relationship (p>0.05) between knowledge of nutrition and health with food diversity and physical activity. However, subjects with a good category of nutrition and health knowledge had a slightly higher average of dietary diversity score and physical activity score than subjects with lower category of nutrition and health knowledge.
Keyword: dietary diversity, nutrition and health knowledge, physical activity

Judul: Synthesis of CaTiO3 by Using Eggshell as Source of CaO.
Abstrak: Selama ini, cangkang telur hanya menjadi limbah yang berpotensi mencemari lingkungan tanpa dimanfaatkan lebih lanjut. Tingginya kandungan CaCO3 menjadikan cangkang telur sebagai komoditas yang berpotensi sebagai prekursor dalam sintesis material, seperti kalsium titanat (CaTiO3). CaTiO3 sering digunakan sebagai bahan dielektrik untuk kapasitor, selain itu juga berfungsi sebagai katalis pada proses fotokatalis dan fotoluminesens. CaTiO3 dapat disintesis dengan mereaksikan CaO dari kalsinasi cangkang telur dan TiCl4 melalui metode hidrotermal. Sintesis dilakukan pada 3 kondisi pH, yaitu pH 1, 4, dan 14, dengan suhu 150 oC selama 8 jam. Berdasarkan hasil analisis difraksi sinar-X, sintesis pada pH 1 dan pH 4 hanya menghasilkan kristal TiO2. Kristal CaTiO3 berhasil disintesis pada kondisi pH 14. Hasil uji penganalisis ukuran partikel menunjukkan bahwa kristal CaTiO3 yang terbentuk masih belum homogen dengan ukuran kristal 400–1400 nm.
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