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All Journal Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Rossi R.S. Apriyantono
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Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences

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KUALITAS BEBERAPA TELUR BERMEREK KHUSUS DIBANDINGKAN DENGAN TELUR AYAM RAS DAN BURAS Rossi R.S. Apriyantono; Nelis Imanningsih; Uken S.S. Soetrisno
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 22 (1999)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.1527.

Abstract

Quality of Branded Eggs as Compared to Layer and Domestic Chicken Eggs.Many branded eggs found in the market claimed as low in cholesterol (Low Cholesterol Egg, Golden Egg), or claimed as high in omega-3 fatty acid content (Omega-3 Egg), besides common domestic and layer chicken eggs. This brand trend attracted the consumer to buy. Nonetheless, there is a need to evaluate further on the quality they claimed besides the physical quality. The evaluation was done regarded of those 5 types of eggs on their outer measurements (shape abnormalities, size indexes, shell thickness); and inner measurements (Haugh Units, yolk color score). The results indicated that all egg types had normal appearance with size indexes of 1.24-1.38. The Haugh Units was arround 28.7-67.3 and yolk color score was arround 5.0-13.3. Based on those results, the zerro week marketed eggs (Group I) clasified as A quality and the one week marketed eggs (Group II) were B quality. The data on chemical analyses indicated that the omega-3 fatty acid content was significantly the highest (p<0.05) in Omega-3 egg, while the cholesterol content was 'similar in all types of eggs. The easiest way to judge the quality are from the shape and size of the eggs. Those have to be in normal shape and uniform size. While the claimed on low cholesterol content is not proven.Keywords: cholesterol content, omega-3 content, physical quality, chicken eggs.
PENGARUH PENGOLAHAN DAN PENYIMPANAN TERHADAP STABILITAS ASAM LEMAK OMEGA-3 PADA TELUR DAN IKAN Nelis Imanningsih; Rossi R.S. Apriyantono; Komari Komari
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 22 (1999)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.1530.

Abstract

Effect of Processing and Storage on the Stability of Omega-3 Fatty Acids in Egg and Fish.Long chain omega-3 fatty acids such as Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA), were very important for brain development, immunity, retina and growth of child. One of natural source of these fatty acids is fish which has been processed into variety food such as abon. The other source is modifying hen egg which potentially to be added into many kind of food after processed as egg flour. This research examine the effect of processing and storage of abon and eggs flour. The methode of this research was one-group pre post test (minimal control) and the data was prepared in tabulation. Processing in to aboon ikan make EPA lost for 10.63% and DHA 7.63%. This product was acceptable, but the stability of the fatty acids were low, EPA lost 43.8% and DHA lost by 52.4% for 4 months. The eggs prepared by our lab contained 2.5% omega-3 fatty acid. To make egg yolk flour was used Spray Drying process. This process make EPA lost 43.94% and DHA 6.20%. After storing for 4 months, egg yolk flour was very stable. Because of these reason, these products can be used to supplement fatty acids in daily diet. Eggs flour can be used in any food product to supply omega-3 fatty acid for the risk group.Keywords: omega-3 fatty acid, food processing, food storage, egg flour
DAMPAK PEMBERIAN KALSIUM TERHADAP TEKANAN DARAH IBU HAMIL DI BOGOR Dewi Permaesih; Reviana Christiani; Yuniar Rosmalina; Ance Murdiana Dahro; Rossi R.S. Apriyantono; S. Hendra; Susilowati Herman
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 22 (1999)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.1531.

Abstract

The Effect of Food Calcium Supplementation on the Blood Pressure Level of Pregnant Women in Bogor District.Study on the calcium supplementation to prevent the increase of blood pressure level of pregnant women was conducted in 6 Community Health Centers in Bogor District. Seventy-seven pregnant women between 18-23 weeks of pregnancy were included in this study. They were randomly assigned to receive 2 kinds of food (biscuit and syrup) which contain 700 mg of calcium for the intervention group and 200 mg for the control group. The subjects were asked to consume every 5 days in a week for 16 weeks. The results shows that no significant different in body weight, clinical status and biochemical status, calcium in urine and feces between 2 group. The energy and calcium intake were still below the indonesian RDA level. Diastolic blood pressure in supine position was decreased by 1.4 mg Hg in intervention group and 0.9 mg Hg in control group after 16 weeks of the study. However there was no significant difference between intervention and control group. This study observed there was a tendency that calcium supplementation maintains diastolic blood pressure level.Keywords: calcium, blood pressure, pregnant women.
Co-Authors Ance Murdiana Dahro Dewi Permaesih Komari Komari Nelis Imanningsih Reviana Christiani S. Hendra Susilowati Herman Uken S.S. Soetrisno Yuniar Rosmalina