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Abstrak :
The debate surrounding genetically modified organism (GMO) has been emotive and multi-dimensional, attracting a wide range of participants. Conflicting arguments and partial truths have left consumers, farmers, public interest groups and food producers contiised. Critics of GMOs have been exceptionally successful in raising the profile of genetically modified (GM) foods and have attracted public support from a wide audience including scientists. However, the study about consumer acceptance of GM foods is abundant, while study among scientists is limited. Scientists can provide proper explanations and information to consumer about GM products. Also, they usually are the first group to react if any unsafe GM foods enter the market. Therefore, the main objective of this study was to assess the perception of scientists towards genetically modified foods.

The study was designed as a cross sectional study. A total of 400 scientists (defined as one who involves in one or more activities covering teaching, research and consultancy) in Bogor Agriculture Institute (IPB or Institut Pertanian Bogor) were selected by using random sampling. Data collection for this study was done by face-to-face interview using structured questionnaire and self-administered questionnaire for assessing the knowledge of the respondents.

All of the collected data were coded and entered into SPSS 11.0 for Windows. Data analyses were done using frequency distribution for descriptive analysis and chi-square test for the association.

Nearly half of the respondent felt that they had basic understanding of GM foods. However, when their knowledge was assessed, 69.8% of them had good knowledge score. Most of them (71%) stated that they were aware with the term of GM foods. Respondents were questioned about their perceived intention when offered some GM foods. Majority (78.3%) of those surveyed stated that they would like to try it. Over 90% felt that there should be some form of labeling for distinguishing food containing GM ingredients from non-GM foods.

Overall, the results showed that majority (72.8%) of the respondents were for GM foods, 14.8% were neutral, and only 12.5% were against it.

Abstrak :
More than ten years ago, the first genetically modified foods took their place on the shelves of American supermarkets. But while American consumers remained blissfully unconcerned with the new products that suddenly filled their kitchens, Europeans were much more wary of these ?Frankenfoods.? When famine struck Africa in 2002, several nations refused shipments of genetically modified foods, fueling a controversy that put the issue on the world's political agenda for good.

Abstrak :
Air Susu Ibu (ASI) merupakan makanan sempurna untuk bayi karena mempunyai komposisi gizi paling lengkap dan ideal untuk pertumbuhan dan perkembangannya. Namun, tak jarang terdapat kasus dimana ibu harus menggantikan ASI dengan susu formula karena berbagai alasan, seperti air susunya yang tidak keluar atau produksinya yang sangat sedikit sehingga tidak mencukupi kebutuhan bayi, atau sibuknya sang ibu bekerja diluar rumah, dan lain-lain. Bayi membutuhkan kombinasi distribusi posisi asam lemak yang tepat dalam trigliserida agar lemak tersebut dapat dicerna secara optimal. Namun, komposisi asam lemak pada trigliserida susu formula tidak sesuai dengan kebutuhan bayi, sehingga dapat mengganggu sistem pencernaan pada bayi. Penelitian ini memberikan solusi atas permasalahan tersebut yaitu dengan mensintesis lemak yang memiliki trigliserida dengan distribusi posisi asam lemak mirip dengan distribusi posisi asam lemak pada ASI yang dikenal dengan Human Milk Fat Substitutes (HMFS). HMFS disintesis melalui interesterifikasi antara Etil Oleat dengan Palm Stearin. Interesterifikasi ini dikatalis dengan lipase selektif sn-1,3 Rhizomucor miehei. Agar enzim lipase dapat digunakan secara berulang (reuse) atau dapat digunakan secara kontinyu dalam waktu yang panjang, maka lipase diimobilisasi dengan metode entrapment menggunakan support Kalsium Alginat yang dilapisi dengan kitosan. Berdasarkan hasil penelitian, diketahui bahwa persen komposisi Etil Palmitat hasil preparasi dari Palm Stearin mengalami peningkatan dari 43,86% menjadi 80,97%. Enzim loading tertinggi yaitu sebesar 96,027% yakni pada variasi perbandingan lipase terhadap alginat sebesar 1:4 dan ukuran bead sebesar 0,76 mm. Nilai aktivitas enzim lipase yang diperoleh hasil metode entrapment adalah sangat kecil (0,25 unit/menit) dan hanya terlihat pada perbandingan rasio E/A 1:4 dengan ukuran bead sebesar 0,76 mm. sedangkan kondisi operasi optimum pada HMFS tidak tercapai.

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Breast milk is the perfect food for babies because it has the most complete nutritional composition and ideal for growth and development. However, often there are cases where mothers have to replace breast milk with formula milk for various reasons, such as milk production is not out or very little so it does not provide for the baby, or a busy mother works outside the home, and others. Babies require a combination of fatty acid distribution of the proper position in the triglycerides are fats that can be digested optimally. However, the composition of fatty acids in triglycerides formula does not fit the needs of the baby, which can interfere with the baby's digestive system. This study provides a solution to these problems is to synthesis fat distribution that have triglycerides with fatty acid positions similar to the position distribution of fatty acids in milk are known as Human Milk Fat Substitutes (HMFS). HMFS synthesized by interesterification between Ethyl Oleate with Palm Stearine. This interesterification catalyzed by selective lipase sn-1,3 Rhizomucor miehei. For the enzyme lipase can be used repeatedly (reuse) or can be used continuously for a long period, the lipase immobilized by entrapment method using Calcium Alginate support coated with chitosan. Based on this research, it is known that the percent composition of Ethyl Palmitate from results Palm Stearine preparation an increase from 43,86% to be 80,97%. The highest enzyme loading is equal to 96.027% which is the variation ratio of lipase to alginate 1:4 and bead size of 0.76 mm. The values activity of lipase enzymes obtained results entrapment method is very small (0,25 units/min) and only visible on a comparison of the ratio E/A 1:4 with a bead size of 0.76 mm. Whereas, the optimum operating conditions in HMFS is not achieved.