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: Bioavailabilitas Besi dan Seng Produk Pangan Olahan Berbasis Terigu yang Ditambahkan Na2EDTA dengan Kombinasi Berbagai Minuman
Abstrak: Some wheat flour based food products are commonly consumed with drinks, such as tea, plain water, milk and fruit juice. Nutrients and other food components present in food consumed together with drink may interact one another and possibly affect nutrient bioavailability. This research aimed to identify in vitro bioavailability of iron and zinc on Na2EDTA-added wheat flour based foods combined with several drinks. It was expected that addition of Sodium EDTA to wheat flour would increase bioavailability of iron and zinc. Food products used were donuts, bakpao (steamed bun) and white bread. Kind of drinks used as the combination of foods were plain water, tea, guava juice and milk. The results showed that iron bioavailability were varied between 2,46–21,82%, whereas bioavailability of zinc were between 3,73–19,39%. Statistical analyses using one way ANOVA test showed that types of combinations significantly affect the iron and zinc bioavailabiliy. In this study, Na2EDTA could not maintain bioavailablity of iron and zinc from inhibitor contained in tea. Ascorbic acid contained in guava juice increased iron bioavailability. Amino acid contained in milk is potential enhancer of iron and zinc bioavailability. In conclusion, the best drink combination to maximize iron and zinc bioavailability on Na2EDTA-Added Wheat Flour Based Foods Combined with Several Drinksis milk.
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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