Garuda - Garba Rujukan Digital

p-Index From 2020 - 2025

6.503

P-Index

This Author published in this journals

All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Jurnal Ilmu-Ilmu Perairan dan Perikanan Indonesia Forum Pasca Sarjana Media Gizi dan Keluarga Jurnal Sain Veteriner JURNAL GIZI INDONESIA Media Kesehatan Masyarakat Indonesia NUTRIRE DIAITA Media Ilmu Keolahragaan Indonesia Indonesian Journal of Human Nutrition agriTECH Journal of Consumer Science Jurnal Media Gizi Indonesia (MGI) Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Sains Teh dan Kina GIZI INDONESIA Jurnal Aplikasi Teknologi Pangan AcTion: Aceh Nutrition Journal Jurnal Gizi Klinik Indonesia Argipa (Arsip gizi dan Pangan) JOURNAL SPORT AREA Jurnal Aplikasi Teknologi Pangan Amerta Nutrition JUARA : Jurnal Olahraga JURNAL PANGAN YARSI Medical Journal Jurnal Mutu Pangan : Indonesian Journal of Food Quality JURNAL GIZI DAN KESEHATAN Community Development Journal: Jurnal Pengabdian Masyarakat Narra J Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Tirtayasa Medical Journal Jurnal Ilmu Gizi dan Dietetik Jurnal Pendidikan Indonesia (Japendi) Bulletin of Culinary Art and Hospitality Jurnal Kedokteran Hewan Tirtayasa Medical Journal Media Penelitian dan Pengembangan Kesehatan Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Proceeding Mulawarman International Conference on Tropical Public Health Jurnal Kesehatan Masyarakat Kesmas: Jurnal Kesehatan Masyarakat Nasional (National Public Health Journal)

Rimbawan ,

Department Of Community Nutrition, Faculty Of Human Ecology, Bogor Agricultural University, Bogor 16680, Indonesia

Author-ID : 206042

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

Published : 101 Documents Claim Missing Document

Claim Missing Document

Articles

Title

1 2 3

Preference for Sago and nutrient intake among communities consuming Sago in Kepulauan Meranti District, Riau Province, Indonesia Syartiwidya, Syartiwidya; Martianto, Drajat; Sulaeman, Ahmad; Tanziha, Ikeu; Rimbawan, Rimbawan
Jurnal Gizi dan Pangan Vol. 14 No. 2 (2019)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

This study aimed to analyse the preference for sago products and nutritional intake of the community consuming sago in Kepulauan Meranti District, Riau Province. A cross-sectional study was conducted and 181 adults was purposively selected subjects in Tebing Tinggi Timur Sub-district, Kepulauan Meranti District, Riau Province. The data obtained were subject characteristics, anthropometry, preferences for sago products, and nutritional intake from semi-quatitative food frequency questionnaire and food recall. The most preferred sago products out of 10 types of processed sago products were sago noodles (89.9%), sago lempeng (86.9%), and lemak sago (85.4%). Sago consumption frequencies among the subjects were mostly ‘often’ (39.2%) and ‘quite often’ (30.6%). The average amount of sago consumption was 173.7±88.3 g/day. The subject's average daily energy intake was 1864±468 kcal and the average protein intake was 48.4±21.7 g. The energy adequacy levels of subjects who consumed sago <140 g/day and ≥140 g/day were categorized as ‘normal’ (25.9% and 34.0% respectively). Meanwhile, the average level of protein adequacy were categorized as deficit (38.3% and 43.0% respectively). The carbohydrate adequacy levels were categorized as ‘excessive’ (80.2% and 71.0% respectively). The fat adequacy levels were categorized as ‘excessive’ (90.1% and 92.0% respectively). Sago noodles and lemak sago are two potential sago products to be developed as alternative carbohydrate sources due to their high frequency and preferability.

Knowledge on Nutrition Labels for Processed Food: Effect on Purchase Decision among Indonesian Consumers Mauludyani, Anna Vipta Resti; Nasution, Zuraidah; Aries, Muhammad; Rimbawan, Rimbawan; Egayanti, Yusra
Jurnal Gizi dan Pangan Vol. 16 No. 1 (2021)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

This study was conducted to observe the relationship between consumers’ knowledge on nutrition labels and the purchasing behavior for processed food products among Indonesian consumers. A crosssectional study was conducted in August‒September 2018 in five different cities of three provinces (Jakarta, Bogor, Depok, Tangerang, and Bekasi). Data were obtained from 400 adult consumers by self-administered questionnaires. The results showed that almost 70% of consumers in Indonesia check food labels; however, from that number only 37.5% paid attention to the nutrition label of a food product prior to making a purchase decision; this was most probably due to their knowledge on nutrition labels that was still poor, as shown by the mean score of 7.7 out of 14 questions (55%). In terms of food groups, milk and dairy products were deemed important by the consumers and the nutrition labels were often checked. When it comes to making a purchase decision, almost all of the consumers (96.0%) had decided to buy food products with nutrition labels as compared to those without. Furthermore, when compared to similar products also bearing nutrition labels, consumers deemed the claims of low fat (28.7%) and low sugar (22.6%) as a sign that the products are healthier and have a better nutrition profile. Knowledge on nutrition labels (OR=1.139; 95% CI:1.016‒1.276; p=0.025) and purchase decision on products with nutrition labels (OR=3.426; 95% CI:1.220‒9.623; p=0.019) were significantly associated with purchase decision for healthier processed food. This study has shown the importance of increasing consumers’ knowledge on nutrition labels in order to achieve a larger impact on food selection, nutrition, and health.

Effect of Locally Produced Ready-to-Use Therapeutic Food on Children under Five Years with Severe Acute Malnutrition: A Systematic Review Rimbawan, Rimbawan; Nasution, Zuraidah; Giriwono, Puspo Edi; Tamimi, Kharisma; Fadly, Khaerul; Noviana, Astrid
Jurnal Gizi dan Pangan Vol. 17 No. 2 (2022)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

This review assessed the effect of Ready-to-Use Therapeutic Food (RUTF) on children under five years with Severe Acute Malnutrition (SAM). The reviewed studies were obtained from six databases. Using the search strategy, 3,521 studies were selected. After title and abstract screening, 75 studies were obtained for further full article screening. The inclusion criteria were types of study (RCT, quasi-RCT, or crossover), participants (SAM children aged 6−60 months with no complications), interventions (locally produced RUTF and standard RUTF), and outcome measures (recovery rate, mortality rate, weight gain rate, height gain rate, length of stay, weight-for-age z score, height-for-age z score, weight-for-length z score, anemia status, blood iron status, serum albumin, plasma amino acid level, adverse effects and acceptability of RUTF). A total of 33 studies were included in this review. Nine out of twenty-two studies that used standard RUTF had positive effects on recovery outcomes in children with SAM. The alternative RUTF produced from local protein sources showed slightly lower positive effects on SAM treatment than those of standard RUTF. Since the studies used different methods to assess the outcome, no formula could be selected as the best formula and selection should be made based on individual research objectives. In conclusion, both standard and the alternative locally produced RUTF can be applied for treatment of SAM by considering the local preferences, ingredients availability, production sustainability and product safety.

Co-Authors Adi Teruna Efendi Adi Teruna Effendi Adi Teruna Effendi Adi Winarto Agustino Agustino Ahmad Sulaeman Ainia Herminiati Ainia Herminiati Ainia Herminiati Akifa Laila Rusyda Ali Khomsan Angga Hardiansyah Angga Rizqiawan Anna Vipta Resti Mauludyani Aprinia Dian Nurhayati Ascobat, Purwantyastuti Asep Rusyana Aslis Wirda Hayati Astuti Lamid Aya Yuriestia Arifin, Aya Yuriestia Azizi, Elsa Carla Bambang P. Priosoeryanto Bambang Pontjo Priosoeryanto Betty Yosephin Simanjuntak Bibi Ahmad Chahyanto Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Cassandra Permata Nusa Cesilia M Dwiriani Clara M. Kusharto Clara Meliyanti Kusharto Dadan Rohdiana Dadang Sukandar Damayanti, Rinda Daus, Firdaus Firdaus Deddy Muchtadi Deddy Muchtadi Deni Elnovriza DEWI APRI ASTUTI Dewi Kusumawati Dewi Kusumawati Diah M. Utari Diah M. Utari Diffah Hanim Dodik Briawan Drajat Martianto Egayanti, Yusra Ekowati Handharyani Elisa Diana Julianti Emma S Wirakusumah Ennita Fahriza Eva Susanti Evi Damayanthi Evy Damayanthi Fadly, Khaerul Faisal Anwar Fajriaty, Deannisa Febrina Sulistiawati Fifi Retiaty Firdaus Firdaus Firdaus Firdaus Fitrah Ernawati Fitrah Ernawati Fivi Melva Diana, Fivi Melva Gifari, Nazhif Hadi Riyadi Hardinsyah Harianti, Rini Harianti, Rini Hidayat Syarief Hidayat Syarief I Gusti Bagus Wiksuana I.Wayan T.Wibawan, I.Wayan Ika Heri Kustanti Ikeu Ekayanti Ikeu Tanziha Ikue Ekayanti Ilmi Dewi Astuti Ilmi, Ibnu Malkan Bakhrul Indhira Shagti Iswahyudi Iswahyudi ITA DJUWITA Katrin Roosita Khairina, Dini Nur Kharisma Tamimi Kresandra, Anastasha Laeli Nur Hasanah Latifah Darusman Latifah K Darusman Latifah K. Darusman Leily Amalia Leily Amalia Furqon Lidwina Lidwina Lilik Kustiyah Linar Zalinar Udin Lubis, Anwar M. Muslim MADE ASTAWAN MARIA BINTANG Mauludiya, Putri Nur Mira Dewi Mohamad Rafi Muhamad Rizal Martua Damanik Muhammad Aries Muhilal ., Muhilal Muhilal Muhilal Muhilal Muhilal Muhilal Muhilal Muhilal Muhilal Mukhlidah Hanun Siregar Mulya Agustina Mury Kuswari Mury Kuswari Muti'ah Mustaqimatusy Syahadah Nasir, Syifa Qolbiyah Nasution, Zuraidah Naufal Muharam Nurdin Nazhif Gifari Ni Ketut Sutiari Ni'ma Hilyatin Noviana, Astrid Novitasari, Putri Nunung Nurjanah Nur Indrawaty Lipoeto Nurhidayati, Nuzuliyati Nuri Andarwulan Pertiwi, Fenti Dewi Picauly, Intje Pipih Suptijah Purwantyastuti Ascobat Purwantyastuti Purwantyastuti Purwantyastuti Purwantyastuti Puspo Edi Giriwono Putri Puncak Anjani Rahman, Dewi Rahmayani Rakhmawati FKR Ratu Diah Koerniawati Reisi Nurdiani, Reisi Resita Nurbayani Restu Pertiwi Riana, Nidya Ulfah Rizal M Damanik, Rizal M Rosyanne Kushargina Safitri, Debby Endayani Sari, Eny Kurnia Siti Madanijah Sri Anna Marliyati Sri Hartati R. Suradijono Sri Nur Amalia Sri Purwaningsih Sri Sumarmi Sri Wahyu Angga Dewi Subangkit, Mawar Sudjana Sibarani Suryana, Suryana Susi Desminarti Susi Desminarti Susi Nurohmi Susilawati, Esih Sutrisna, Aang SYAHRIAL SYAHRIAL Syartiwidya, Syartiwidya TATI NURHAYATI Tresnanda, Muhammad Nawaf Trini Suryowati, Trini Tunggul Waloya Umam, Hafizul V Prihananto Vetnizah Juniantito Warisanti, Dira Wiwin Winarsih Yunianto, Andi Eka Zakiudin Munasir Zakiudin Munasir

Title Search

Found 23 Documents Search Journal : Jurnal Gizi dan Pangan

Abstract

Abstract

Abstract

Title

Found 23 Documents
Search
Journal : Jurnal Gizi dan Pangan