Judul: Development of Instant Rice from Biofortified Rice 'Inpari IR Nutrizinc' Varieties
Abstrak: Biofortifikasi pada beras ‘Inpari IR Nutrizinc’ merupakan suatu upaya peningkatan asupan zinc di Indonesia. Selain dikonsumsi sebagai nasi, varietas ini berpotensi dijadikan produk instan yang sesuai dengan gaya hidup kekinian yang menuntut kepraktisan. Oleh karena itu, penelitian ini bertujuan mengembangkan nasi instan ‘Inpari IR Nutrizinc’ dan menganalisis pengaruh pengolahan terhadap sifat fisik, karakteristik sensori, dan kandungan gizinya. Sebagai sampel pembanding, digunakan varietas ‘Ciherang’. Hasil penelitian menunjukkan bahwa nasi instan ‘Inpari IR Nutrizinc’ memiliki sifat fisik yang lebih baik dari ‘Ciherang’. Hasil uji hedonik menunjukkan bahwa nasi instan dari kedua varietas tidak berbeda signifikan pada seluruh atribut. Deskripsi sensori nasi instan ‘Inpari IR Nutrizinc’ untuk aroma yaitu sweet, cereal, creamy, starchy, dan rice bran, sedangkan untuk rasa yaitu sweet, starchy, creamy, cereal, dan metallic/watery-like. Analisis kandungan zinc didapatkan bahwa pengolahan menyebabkan penurunan kandungan zinc dari 3,14 mg/100g (bk) pada nasi 'Inpari IR Nutrizinc' menjadi 1,47 mg/100g (bk) pada nasi instan dengan bioavailabilitas zinc 1,12%. Penelitian ini menunjukkan bahwa meskipun pengolahan dapat menurunkan kandungan zinc, nasi instan 'Inpari IR Nutrizinc' berpotensi sebagai sumber tambahan zinc harian dengan manfaat kepraktisan., Biofortification of ‘Inpari IR Nutrizinc’ rice is an effort to increase zinc intake in Indonesia. Other than being consumed as cooked-rice, this variety has potentials to be produced into an instant form to suit current lifestyle that demands practicality. Thus, this study aimed to develop ‘Inpari IR Nutrizinc’ instant rice and analyze the effect of processing on physical properties, sensory characteristics, and nutrient profiles. As a comparison sample, variety ‘Ciherang’ was used. Results showed that instant rice from ‘Inpari IR Nutrizinc’ had better physical properties than ‘Ciherang’. Hedonic test results showed that instant rice from both varieties had no significant differences in overall attributes. The sensory description of 'Inpari IR Nutrizinc' instant rice for aroma consisted of sweet, cereal, creamy, starchy, and rice bran aromas, while taste consisted of sweet, starchy, creamy, cereal, and metallic/watery-like. Analysis of zinc content revealed that processing has brought decrease in zinc content from 3.14 mg/100g (db) in cooked-rice ‘Inpari IR Nutrizinc’ to 1.47 mg/100g (db) in instant form with zinc bioavailability of 1.12%. This study shows that although processing might bring reduction of zinc content, ‘Inpari IR Nutrizinc’ instant rice had potentials as an additional daily source of zinc with the benefit of practicality.
Keyword: biofortified rice, instant rice, processing, zinc content

Judul: Differences in Nutrient Profiles and Digestibility of Rice Starch 'Inpari IR Nutrizinc' and 'Ciherang'
Abstrak: Biofortifikasi merupakan salah satu upaya meningkatkan kandungan mineral, termasuk Zn pada beras yang dapat mempengaruhi komposisi gizi pada produk pangan. Penelitian ini bertujuan menganalisis kandungan gizi, Zn, dan daya cerna pati nasi ‘Inpari IR Nutrizinc’. Sampel yang digunakan adalah beras biofortifikasi Zn (varietas ‘Inpari IR Nutrizinc’) dan beras tanpa biofortifikasi Zn (varietas ‘Ciherang’). Analisis yang dilakukan berupa analisis proksimat, Zn, dan daya cerna pati secara in vitro. Nasi ‘Inpari IR Nutrizinc’ memiliki kandungan air (%bb), abu (%bk), lemak (%bk), protein (%bk), karbohidrat (%bk), dan daya cerna pati (%bk) berturut-turut sebesar 69,90%, 0,33%, 0,70%, 14,35%, 84,62%, dan 72,90%, sedangkan nasi ‘Ciherang’ sebesar 61,76%, 0,30%, 0,40%, 10,78%, 88,52%, dan 102,08%. Hasil analisis menunjukkan terdapat perbedaann nyata (p<0,05) pada kadar air, kadar abu, protein, karbohidrat, dan daya cerna pati antara nasi ‘Inpari IR Nutrizinc’ dengan nasi ‘Ciherang’. Kandungan Zn pada nasi ‘Inpari IR Nutri Zinc’ signifikan lebih tinggi dibandingkan dengan dengan nasi ‘Ciherang’ (3,72 mg/100g vs 3,04 mg/100g). Kontribusi Zn nasi ‘Inpari IR Nutrizinc’ masih rendah terhadap AKG usia 1-3 tahun sebesar 37,3%, serta ibu hamil dan menyusui sebesar 8,6- 11,2%., Biofortification is one of the effective to increase the mineral content, that can affect the nutritional composition of the food products. This study aims to analyze the nutritional content, Zn content, and starch digestibility of ‘Inpari IR Nutrizinc’ cooked rice. The samples used in this study were Zn biofortified rice (variety 'Inpari IR Nutrizinc') and rice without Zn biofortification (variety 'Ciherang'). The analysis was carried out using proximate analysis, Zn content, and starch digestibility in vitro analysis. 'Inpari IR Nutrizinc' cooked rice moisture content (%wb), ash (%db), fat (%db), protein (%db), carbohydrates (%db), and starch digestibility respectively 69.90%, 0.33%, 0.70%, 14.35%, 84.62%, and 72,90%, while 'Ciherang' cooked rice was 61.76%, 0.30%, 0.40%, 10.78%, and 88.52%. The results analysis indicated that there were significant differences (p<0.05) between moisture content, ash, protein, carbohydrate content, and starch digestibility between 'Inpari IR Nutrizinc' and 'Ciherang'. The Zn content in 'Inpari IR Nutri Zinc' rice was significantly higher than 'Ciherang' rice (3.72 mg/100g vs 3.04 mg/100g). The Zn contribution of 'Inpari IR Nutrizinc' is still low to the RDA of 1-3 years old by 37.3%, and for pregnant and lactating women by 8.6-11.2%.
Keyword: biofortification, cooked rice, digestibility of starch, rice cooker, Zn content

Judul: Penggunaan Metode Homotopi untuk Menyelesaikan Persamaan KdV (Korteweg-de Vries)
Abstrak: Natural phenomena can be explained using nonlinear mathematical models. In this paper, we studied the solution of KdV equation using the Homotopy method. The KdV equation is used for describing both surface and internal waves. One of the solutions is called a solitary wave. The use of homotopy method to solve the KdV equation required a nonlinear operator which was determined by the nonlinear form of the KdV equation itself. Based on this operator, a recursive formula was obtained to get a sequence of the KdV solution. The higher the sequence order of the sequence used, the closer to the exact solution of the KdV equation.
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