First, I thank my friends who have the pleasure attending this seminar

Outline of the presentation today consists of

Introduction,
background in this study was ......

Genesis less micronutrients influenced by several factors which consist of inadequate intake,
absorption in the lower body, as well as decreased bioavailability due to several factors
inhibiting

then, what about the contribution of nutrients from the snacks?

whether bioavailability in the body affects the contribution?

Therefore, the analysis of the bioavailability of micronutrients, especially iron and zinc in the
traditional snacks (including wet cake) is needed to add to the list of data bioavailability of
iron and zinc in processed food made from flour fortification.

the objective of the study consisted of two, namely general objective and special objectives

Research has been conducted on March until August 2015 in ........

materials used consisted of an ingredient in the manufacture of samples and chemicals for
analysis

phase of the study consisted of two parts, namely the preliminary study consisted of surveys
and sample preparation, primary research consisted of....

Some categories are used to express the high and low nutrient content of the wet cake, taking
reference from BPOM regulation for the determination of the claim. Categories used only to
declare the data type of the results obtained to facilitate discussion, not for the determination
of nutritional claims.

The result showed that flour based snack of the most widely sold at Pasar Anyar and Pasar
Bogor consist are
 the energy content of each sample varies. it is influenced by the content of other
nutrients that contribute to energy

Iron is a mineral important that involved in the entire process respiration because its
role in the synthesis hemoglobin, which carry oxygen in the blood.

Zinc is a nutrient that has an important role in many aspects metabolism as cellular
immune function and physical growth of normal (Sharlin et al.2010)

Pukis cake has the lowest iron content (3.6255 mg / 100 g) and donuts have the
highest iron content (7.5068 mg / 100 g) than other samples.

Gokoglu N et al. (2004), which states that the iron content in the sample is fried,
increased significantly compared with samples cooked with roasted, baked, and microwave.

Research Ersoy & -zeren (2008), states that the content of Zn in fish increased
significantly after cooked by baking, frying, and microwave, but no increase in the samples
which were burned.

Preparation and processing of foodstuffs has also become one of the factors that affect the
absorption and utilization of minerals in the body (Johnson PE 1991).

Food processing methods can produce different effects on mineral absorption (Frano e t al.
2014).

Frying and baking process using high temperature, respectively 200-205 C and 160 C, thus
causing the breaking of ties and affect the absorption and utilization of minerals (Palupi et al.
2007).

Based on these results, there are two samples that almost meets the minimum level of dietary
energy snack foods (20%) per 100 grams, namely, bolu panggang and kue tambang. Apart
from the two samples, a snacks only contribute 40-70% minimum level of dietary energy
snack foods for the general adult. The energy contribution of each sample varies, influenced
by the content of nutrients that affect the energy content of the sample (protein, fat,
carbohydrates, and water).

Protein contributes to the general adult RDA is low, which has an average <50% from 20%
RDA snack foods. Referring to the BPOM regulation (2011) on nutrition claims, moist cake
can not be used as a source of protein, but it provides an additional daily protein intake for
adults.

Contributions iron in adult men and women ranging from 7-41% from 20% RDA snack food
for adults. Contributions zinc in women and men ranging from 9-37% RDA snack food for
adults.

Iron and zinc are contributed by snack, the smallest is derived from the mining cake, because
the level of bioavailability of iron and zinc on the cake is very small
Recommendation

fiber content analysis needs to be done, because the effect on the bioavailability of minerals

for in vitro analysis is limited, it is advisable to analyze in vivo in animals or humans

Thanks for your attention,