Judul: Pengaruh Pengolahan dan Penambahan Na2EDTA pada Terigu Fortifikasi terhadap Ketersediaan Biologis Seng (Zn)
Abstrak: Na2EDTA is a heat resistant compound and can be easily binding minerals dissolved in the stomach and intestines. The objectives of this research was to assess changes in bioavailability of zinc (Zn) caused by the addition of Na2EDTA and fortified wheat flour processing. Bioavailability of zinc (Zn) was tested by using in vitro method that made a simulation of human digestion using pepsin and pancreatin-bile. Test results of bioavailability of zinc (Zn) showed that there were no significant differences (p> 0.05) in the bioavailability of zinc (Zn) on wheat flour processed by frying (donuts), steaming (Steamed Bun), or baking (bread). However, there was a tendency to increase the bioavailability of wheat flour processed by frying (donuts) and baking (bread) when compared to the raw dough. Raw dough had bioavailability of zinc (Zn) by 13.29%, after frying (donut) increase to 14.72%, and after baking (bread) increase to 17.06%. The addition of Na2EDTA also did not increase bioavailability of zinc (Zn) significantly (p> 0.05) for the three types of processing, despite increased bioavailability of zinc (Zn) on the donuts by 4.67%.
Keyword: wheat flour, bioavailability, zinc (Zn), Na2EDTA, in vitro

Judul: Pengaruh Penambahan Na2EDTA terhadap Ketersediaan Biologis Besi (Fe) pada Berbagai Olahan Terigu
Abstrak: Na2EDTA in generally added to foods to prevent oxidation, discoloration, and enhances iron bioavailability by chelating added minerals. The purpose of this study was to determine the bioavailability of iron changes that occur due to the addition of Na2EDTA in a variety of processed wheat flour. This study used a nested design with factors of processed wheat flour that nested on Na2EDTA wheat flour. The treatment was consists of Na2EDTA wheat flour in the form of 2 levels without Na2EDTA (control) and with Na2EDTA, while wheat flour processed was consists of 3 levels was wheat flour processed by frying (donuts), steaming (steamed bun), or baking (bread). Bioavailability of iron (Fe) was tested by using in vitro method that made a simulation of human digestion using pepsin and pancreatin bile. Test results of this study showed that wheat treated controls and the addition of Na2EDTA showed no significantly difference (p>0.05) in the value of bioavailability. As well as the iron bioavailability on factors of wheat flour processed that nested on Na2EDTA wheat flour (p>0.05). Since rever to the value, there was an increase in wheat flour processed by frying (donuts) way of 9.5654%.
Keyword: bioavailability, in vitro, iron, Na2EDTA, wheat flour

Judul: Cycle Hamilton pada Graf Lengkap, Graf Regular, dan Graf 2-Connected 4-Regular Berorder Kurang dari Sepuluh
Abstrak: Suatu graf disebut graf Hamilton apabila graf tersebut memuat cycle Hamilton, yaitu cycle yang melewati setiap vertex tepat satu kali. Menentukan keberadaan cycle Hamilton pada suatu graf dapat menggunakan syarat cukup yang berupa teorema-teorema yang telah diperkenalkan sejak tahun 1950-an. Beberapa syarat cukup yang dibahas dalam karya ilmiah ini adalah syarat cukup yang berhubungan dengan graf lengkap dan graf regular. Suatu graf lengkap berorder 𝑛������ ≥ 3 dan graf r-regular berorder 𝑛������ ≤ 2𝑟������ + 1 merupakan graf Hamilton, Karena kedua graf tersebut memuat cycle Hamilton. Selanjutnya, syarat cukup tersebut digunakan untuk menentukan keberadaan cycle Hamilton pada graf 2-connected 4- regular berorder kurang dari 10.
Keyword: graf Hamilton, graf regular, graf lengkap, graf 2-connected 4-regular