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: 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: Karakteristik Anatomi Skelet Kepala Buaya senyulong (Tomistoma schlegelii).
Abstrak: Buaya sepit atau senyulong (Tomistoma schlegelii) merupakan jenis buaya asli Indonesia yang berhabitat di sungai-sungai Sumatera, Kalimantan, dan juga pedalaman Sulawesi. Salah satu ciri khas buaya senyulong adalah bentuk moncong yang runcing dan sempit, namun hingga saat ini informasi mengenai struktur skelet kepala buaya senyulong sangat terbatas. Penelitian ini bertujuan untuk mempelajari karakteristik anatomi skelet kepala buaya senyulong yang dikatikan dengan fungsi dan perilakunya. Penelitian dilakukan secara eksploratif dengan melakukan pengamatan, pencatatan, dan pengambilan gambar dari skelet kepala buaya senyulong. Skelet kepala berukuran panjang 70 cm, lebar 29 cm, dan tingggi 17 cm dengan permukaan kasar pada os nasale, os frontale, os maxilla, os mandibula, os lacrimale, os jugale. Jumlah gigi pada buaya ini sebanyak 78 buah, terdiri dari 4 buah gigi premaxila, 16 buah gigi maxila, dan 19 buah gigi mandibula. Pada regio orbitalis ditemukan dua pasang fenestrae temporales yang berkembang baik. Fenestra supratemporale merupakan lubang oval yang membentang di sepanjang os parietale. Fenestra infratemporale berbentuk segitiga dan dibatasi oleh os squamosum, os postorbitale, os jugulare, dan os quadratum. Os mandibula hewan ini mempunyai symphysis mandibularis yang panjang yaitu garis yang melintang di corpus mandibulae. Secara fungsional ukuran symphysis mandibularis berkaitan dengan adaptasi hewan terhadap diet makan.
Keyword: kepala, moncong, Tomistoma schlegelii