Judul: Estimasi Asupan Zat Besi dari Pangan Berbasis Tepung Terigu pada Mahasiswi TPB IPB
Abstrak: Masalah anemia zat gizi besi (AGB) adalah masalah kurang zat gizi mikro terbesar di dunia saat ini. Fortifikasi pangan terbukti sebagai salah satu strategi terbaik untuk meningkatkan asupan zat besi dalam tubuh melalui makanan. Penelitian ini bertujuan untuk mengidentifikasi konsumsi pangan, menganalisa tingkat konsumsi pangan, dan mengestimasi asupan zat besi dan zat gizi lain dari pangan berbasis tepung terigu yang telah difortifikasi secara wajib dengan zat besi dan zat gizi lain pada mahasiswi TPB IPB. Penelitian dilakukan di Asrama Putri TPB IPB pada bulan April - Mei 2014. Desain yang digunakan dalam penelitian ini adalah cross-sectional study dengan jumlah contoh 100 mahasiswi TPB IPB berusia 17-20 tahun. Rata-rata asupan zat besi contoh adalah 5.71 ± 2.68 mg, dengan tingkat kecukupan sebesar 21.96%. Rata-rata kontribusi konsumsi pangan olahan terigu terhadap asupan zat besi contoh adalah 0.85 mg atau 14.8% dari konsumsi total. Jenis pangan olahan terigu yang paling banyak disukai oleh contoh adalah roti (47%), yang paling sering, dan paling banyak dikonsumsi adalah kue kering/biskuit dengan frekuensi dikonsumsi hampir setiap hari (rata-rata 25.74  39.88) (38.9  144.7 g/kap/hari).
Keyword: anemia, asupan, mahasiswi, terigu, zat besi

Judul: Estimasi Konsumsi dan Asupan Zat Besi dari Pangan Berbasis Tepung Terigu pada Siswi SMA di Kota Bogor.
Abstrak: Iron deficiency is a major micronutrient problem in the world. Fortification is the best strategy to increase iron intake through food based approached. The objective of research is to know consumption of fortified wheat flour based foods among high school/women students. The design used in this study was a crosssectional study with high size of 120 girls aged 15-18 years. The research was conducted at three schools with different social-economic status. Pastries/biscuits is the most often products consumed by the students (19.8 ± 19.3 times/month) and snacks (12.8 ± 16.1 times/month). Daily weight consumption of biscuits/pastries is the highest in SMAN 1 and SMAN 10 students, but in SMA PGRI 4 students, instant noodles is the most contributed one. The average intake of wheat flour equivalent consumption a day is 96.2 g, with the highest is among SMA PGRI 4 student (115.8 g), SMAN 10 student (95.4g) and SMAN 1 student (77.3g). Wheat flour based food contributes to 23.0% of RDA of iron. The research found that there was no significant relation between school allowance and amount of wheat consumption (p=0.943, r=0.004).
Keyword: Bogor Agricultural University (IPB), wheat flour, students, micronutrients, iron, anemia

Judul: Perbandingan SOM dan LVQ pada Identifikasi Citra Wajah dengan Wavelet sebagai Ekstraksi Ciri
Abstrak: Face recognition is one of challenging research topics in computer science because human face is difficult to be modelled. In this research, SOM and LVQ are proposed for frontal face recognition. The purpose is to compare LVQ and SOM based on identification accuracy. Training uses 400 images from 20 different individuals, and the dimension is 180 x 200 pixels. The data are retrieved from University of Essex, UK. Coefficient approximation at Haar wavelet level 6 is used as feature for classification and clustering process. K-fold cross validation with 10-fold is used to divide training and testing data. The experiment is divided into 3 sets, i.e., the experiment using SOM, LVQ, and LVQ initialized by SOM. The highest accuracy achieved by SOM is 97.8974%, while both LVQ and LVQ initialized by SOM achieve 100% accuracy. Based on the accuracy, LVQ proves to be better than SOM for frontal face recognition. This research needs to be improved in order to recognize various poses and changing expressions.
Keyword: Self Organizing Map (SOM), Learning Vector Quantization (LVQ), K-fold cross validation, Haar wavelet, frontal face recognition