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Old, New, and Future Food Policy Before and After the Covid-19 Pandemic in Indonesia Yunianto, Andi Eka; Martianto, Djarat; Husna, Arfah; Putri, Widya Ayu Kurnia; Puspitasari, Ikha Deviyanthi; Susilowati, Erna; Ardhian, David
J-Kesmas: Jurnal Fakultas Kesehatan Masyarakat (The Indonesian Journal of Public Health) Vol 10, No 2 (2023): October 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/j-kesmas.v10i2.7749

Abstract

This article aimed to identify aspects of Old, New, and Future Food Policy before and after the Covid-19 pandemic. before and after the COVID-19 pandemic.  The method used was a Narrative review using a comprehensive and descriptive approach through a literature search. Data searches were conducted through online instruments using Pubmed, ScienceDirect and Google Scholar published from 2003-2023. The search was conducted using keywords related to factors driving changes in the nature of food and nutrition policies based on Maxwell's theory. The COVID-19 pandemic has affected food insecurity supported by restrictions on economic activity and mobility imposed by the government which have led to economic contraction and job losses, which in turn can affect household access to food. Policies after the COVID-19 pandemic regarding food related to aspects of food availability, aspects of food access, and aspects of food utilization as well as the importance of stakeholders in the success of food policy programs in Indonesia.
Daya Terima dan Viskositas Formula Enteral Berbasis Pangan Lokal Zaki, Ibnu; Ramadhan, Gumintang Ratna; Putri, Widya Ayu Kurnia
JURNAL RISET GIZI Vol. 12 No. 2 (2024): November 2024
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v12i2.11713

Abstract

Background: Pumpkin, purple sweet potato, catfish, and soybean tempeh contain nutritional elements beneficial for health. These ingredients, formulated into enteral formulas, are expected to serve as potential nutritional therapy for malnutrition.Objectives: This study aims to explore the hedonic aspects, hedonic quality, and viscosity of enteral formulas made from pumpkin, purple sweet potato, catfish, and soybean tempeh.Method: This research employed a Randomized Complete Block Design (RCBD) consisting of four treatments labeled as L1, L2, L3, and L4 with consecutive ratios of catfish flour to soybean tempeh flour being 19:31, 21:29, 23:27, and 25:25. Hedonic and hedonic quality were analyzed using the Friedman test, while viscosity was analyzed using the One-Way ANOVA test.Results: The research results indicate a significant influence (p<0.05) on viscosity and hedonic quality tests for color and thickness parameters, as well as hedonic tests for taste and aroma parameters. However, there is no significant influence (p>0.05) on hedonic quality tests for taste and aroma parameters and hedonic tests for color and thickness parameters.Conclusion: The highest average results in hedonic and hedonic quality tests were found in enteral formula L1. The panelists favored enteral formula L1, which had the least amount of catfish flour and the most soybean tempeh flour. The enteral formula with the best hedonic quality was also identified as formula L1. As the proportion of added catfish flour increased, the viscosity of the enteral formula also increased.
Daya Terima dan Viskositas Formula Enteral Berbasis Pangan Lokal Zaki, Ibnu; Ramadhan, Gumintang Ratna; Putri, Widya Ayu Kurnia
JURNAL RISET GIZI Vol. 12 No. 2 (2024): November 2024
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v12i2.11713

Abstract

Background: Pumpkin, purple sweet potato, catfish, and soybean tempeh contain nutritional elements beneficial for health. These ingredients, formulated into enteral formulas, are expected to serve as potential nutritional therapy for malnutrition.Objectives: This study aims to explore the hedonic aspects, hedonic quality, and viscosity of enteral formulas made from pumpkin, purple sweet potato, catfish, and soybean tempeh.Method: This research employed a Randomized Complete Block Design (RCBD) consisting of four treatments labeled as L1, L2, L3, and L4 with consecutive ratios of catfish flour to soybean tempeh flour being 19:31, 21:29, 23:27, and 25:25. Hedonic and hedonic quality were analyzed using the Friedman test, while viscosity was analyzed using the One-Way ANOVA test.Results: The research results indicate a significant influence (p<0.05) on viscosity and hedonic quality tests for color and thickness parameters, as well as hedonic tests for taste and aroma parameters. However, there is no significant influence (p>0.05) on hedonic quality tests for taste and aroma parameters and hedonic tests for color and thickness parameters.Conclusion: The highest average results in hedonic and hedonic quality tests were found in enteral formula L1. The panelists favored enteral formula L1, which had the least amount of catfish flour and the most soybean tempeh flour. The enteral formula with the best hedonic quality was also identified as formula L1. As the proportion of added catfish flour increased, the viscosity of the enteral formula also increased.
Daya Terima dan Viskositas Formula Enteral Berbasis Pangan Lokal Zaki, Ibnu; Ramadhan, Gumintang Ratna; Putri, Widya Ayu Kurnia
JURNAL RISET GIZI Vol. 12 No. 2 (2024): November 2024
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v12i2.11713

Abstract

Background: Pumpkin, purple sweet potato, catfish, and soybean tempeh contain nutritional elements beneficial for health. These ingredients, formulated into enteral formulas, are expected to serve as potential nutritional therapy for malnutrition.Objectives: This study aims to explore the hedonic aspects, hedonic quality, and viscosity of enteral formulas made from pumpkin, purple sweet potato, catfish, and soybean tempeh.Method: This research employed a Randomized Complete Block Design (RCBD) consisting of four treatments labeled as L1, L2, L3, and L4 with consecutive ratios of catfish flour to soybean tempeh flour being 19:31, 21:29, 23:27, and 25:25. Hedonic and hedonic quality were analyzed using the Friedman test, while viscosity was analyzed using the One-Way ANOVA test.Results: The research results indicate a significant influence (p<0.05) on viscosity and hedonic quality tests for color and thickness parameters, as well as hedonic tests for taste and aroma parameters. However, there is no significant influence (p>0.05) on hedonic quality tests for taste and aroma parameters and hedonic tests for color and thickness parameters.Conclusion: The highest average results in hedonic and hedonic quality tests were found in enteral formula L1. The panelists favored enteral formula L1, which had the least amount of catfish flour and the most soybean tempeh flour. The enteral formula with the best hedonic quality was also identified as formula L1. As the proportion of added catfish flour increased, the viscosity of the enteral formula also increased.
Perbandingan Efektivitas Buah Mangga, Jeruk, dan Naga terhadap Penurunan Kadar Low-Density Lipoprotein (Studi pada Tikus Sprague Dawley Hiperkolesterolemia) Zaki, Ibnu; Sulistyaning, Afina Rachma; Sari, Hesti Permata; Ayu Kurnia Putri , Widya; Munawar, Farras Fauzan
Media Gizi Kesmas Vol 13 No 2 (2024): MEDIA GIZI KESMAS (DECEMBER 2024)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v13i2.2024.698-706

Abstract

Background: Hypercholesterolemia is a condition where cholesterol levels in the blood exceed normal limits. Fruits such as Gedong Gincu mango, sweet orange, and red dragon fruit contain nutrients that can lower cholesterol levels. Objectives: The research aims to analyze the effectiveness of Gedong Gincu mango, sweet orange, and red dragon fruit in reducing LDL cholesterol levels. Methods: Using a randomized controlled pre-posttest design, the subjects involved experimental animals (rats), totaling 30, randomly divided into five groups. Group K1 received standard feed, while K2, K3, K4, K5 were given High Fat Diet (HFD) until they developed hypercholesterolemia. Subsequently, K3 received Gedong Gincu mango 3.6 mL/200 g BW, K4 sweet orange 9 mL/200 g BW, and K5 red dragon fruit 3.6 mL/200 g BW. Result: The research results indicate that group K3 had an average change in LDL levels of -38.65±3.44 mg/dL (p=0,000) , K4 (-48.36±3.80 mg/dL, p = 0,000), and K5 (-51.88±2.21 mg/dL, p = 0,000). Conclusion: The administration of Gedong Gincu mango, sweet orange, and red dragon fruit reduces LDL cholesterol. The administration of dragon fruit has a higher effectiveness in reducing LDL cholesterol by -51.88±2.21 mg/dL.