Judul: Perkembangan program fortifikasi pangan dan identifikasi pangan yang difortifikasi
Abstrak: The study aimed to identify the food fortification program development in the world and Indonesia, and to identify various food that has been fortified until the end of 2012. Since early 20th century, food fortification program has been used as strategy to solve micronutrient deficiencies. The method used were literature review and survey of fortified food products in various type of market around Bogor. The results of this study were, the fortification policy began in 1920 and continues to develop following the problem of micronutrient deficiencies. In line with the food technology development, agricultural science and technology also show the positive progress in supporting the elimination of micronutrient deficiencies through biofortification. Results of fortified survey in various modern and traditional market in Bogor found that were 227 items of food have been fortified such as salt and flour which include in mandatory fortification, while the rest are voluntary fortification.
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Judul: Perkembangan program fortifikasi pangan dan identifikasi pangan yang difortifikasi
Abstrak: Penelitian ini bertujuan mempelajari perkembangan fortifikasi pangan global dan Indonesia, serta identifikasi pangan yang telah difortifikasi sampai akhir tahun 2012. Sejak awal abad 20, program fortifikasi pangan telah digunakan sebagai strategi mengatasi kekurangan zat gizi mikro. Metode yang digunakan berupa kajian pustaka dan survei produk pangan yang difortifikasi diberbagai jenis pasar di Bogor. Hasil dari penelitian ini menunjukkan bahwa kebijakan fortifikasi pangan di dunia telah dimulai sejak tahun 1920 dan terus mengalami perkembangan mengikuti masalah kekurangan zat gizi mikro. Sejalan dengan perkembangan teknologi pangan, ilmu pertanian dan teknologi juga menunjukkan kemajuan yang positif dalam mendukung penghapusan defisiensi zat gizi mikro melalui biofortifikasi. Dari hasil survey di pasar modern dan pasar tradisional Bogor ditemukan bahwa terdapat 227 produk yang telah difortifikasi, diantaranya garam dan tepung terigu termasuk dalam daftar produk fortifikasi wajib, dan selebihnya fortifikasi sukarela.
Keyword: Nutrition Science

Judul: Hamiltonian formulation for linear waves motion in two layers fluid
Abstrak: The surface wave could be considered as a wave that separates two fluids, namely water and air. Based on this assumption, it is introduced the interfacial wave, a wave between two layers of fluid with different density. The formulation of interfacial waves motion begins with deriving the base equation of irrotational ideal fluid. Furthermore, according to irrotational fluid assumption, the base equation can be stated in velocity potential. In this derivation, the fluids domain is assumed to be restricted by rigid lid boundary conditions, both at the upper and lower limit. Therefore, the interfacial waves motion can be explained in a hamiltonian formulation. In the hamiltonian formulation, total energy is defined as the sum of kinetic and potential energy. The hamiltonian system is obtained from reduction of kinetic energy by using the Dirichlet Neumann Operator. The resulted kinetic energy equation is nonlinear. Therefore, this form is linearized by first part of the Taylor expansion. This linearization gives a dispersion relation of linear wave. Based on this dispersion relation, the phase speed of the linear wave depends on the density ratio of the two layers fluid.
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