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: Hubungan Konsumsi Pangan, Aktivitas Fisik dan Status Gizi dengan Tekanan dan Glukosa Darah pada Mahasiswa IPB
Abstrak: This study aimed to analyze the association between food consumption, physical activity and nutritional status with blood pressure and glucose on undergraduate students major in nutrition sciences. The design was a crosssectional study with 120 subject consisting of 17 male and 113 female students. The results showed that the prevalence of hypertension was 7% and there was no student suffering diabetes mellitus. Frequency of eating habits as salty and sweet snacks, salty and sweet of processed, instant foods and fatty foods consumed only 1-2 times/week. There was 64.2% subject had a percent contribution of fat in higher categories and 99.2% subject had sufficient sodium intake. There was 81.7% subject had light activity lifestyle. There was 95.8% subject had normal BMI, 96.7% subject had normal waist circumference and 95% subject had normal waist hip ratio. The multiple logistic regression showed there was no a significant relationship between gender, family medical history, frequency of eating habits, food consumption, physical activity and nutritional status with blood pressure and blood glucose (p>0.05).
Keyword: Bogor Agricultural University (IPB), students., blood pressure, blood glucose

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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