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All Journal Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia JURNAL PANGAN Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Jurnal Pusat Inovasi Masyarakat Jurnal Gizi dan Kuliner Jurnal Ilmu Gizi dan Dietetik

Muhammad Aries

Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, Institut Pertanian Bogor, Bogor 16680, Indonesia

Author-ID : 232244

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Health Professions Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences

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ESTIMASI KERUGIAN EKONOMI AKIBAT STATUS GIZI BURUK DAN BIAYA PENANGGULANGANNYA PADA BALITA DI BERBAGAI PROVINSI DI INDONESIA Muhammad Aries; Drajat Martianto
Jurnal Gizi dan Pangan Vol. 1 No. 2 (2006)
Publisher : Food and Nutrition Society of Indonesia

The study was aimed to estimate GDP lost due to Protein Energy Malnutrition (PEM) among under five children at various provinces in Indonesia. It was a descriptive study used secondary data. Data analysis was conducted in Bogor, from January to March 2006. The data uses are prevalence of PEM among under five children in various provinces in 2003, Gross Regional Domestic Product (GRDP) of provinces in Indonesia by industrial origin 2000 - 2004, population by province, sex and age group 2003, composite Consumers Price Index (CPI) of 45 cities (2002 = 100). The study showed that the economic lost due to malnutrition (PEM) among under five children in Indonesia was ranged from 0.27% to 1.21% GDP.

DETERMINAN GIZI KURANG DAN STUNTING ANAK UMUR 0 – 36 BULAN BERDASARKAN DATA PROGRAM KELUARGA HARAPAN (PKH) 2007 Muhammad Aries; Hardinsyah Hardinsyah; Hendratno Tuhiman
Jurnal Gizi dan Pangan Vol. 7 No. 1 (2012)
Publisher : Food and Nutrition Society of Indonesia

The objective of this study was to analyze the determinant factors of nutritional status (weight/age and height/age) on children aged 0 – 36 month from the Conditional Cash Transfer Family Program (CCTFP) participants. This data was analised from the CFP survey at six provinces in 2007. The survey was conducted in six provinces in Indonesia (DKI Jakarta, West Java, East Java, North Sulawesi, Gorontalo, and East Nusa Tenggara). Numbers of samples were 9221. The study showed the protective factors of underweight (W/A) on children aged 0 – 36 month were being female (OR = 0.75; CI 95%:068-083), family received cash transfer or BLT (OR = 0.80; CI 95%:0.70-0.91) and family received food aids or Raskin (OR = 0.74; CI 95%:0.63 -0.88). Protective factor of stunting and severe stunting (H/A) children were being female (OR = 0.75; CI 95%:0.69-0.81), family received BLT (OR = 0.86; CI 95%:0.77-0.95) and Raskin (OR = 0.85; CI 95%:0.75 - 0.96).Key words: Conditional Family Program, underweight, stunting, children 0–36 months, protective factorABSTRAKPenelitian ini bertujuan untuk menganalisis berbagai faktor determinan kejadian status gizi kurang (underweight)dan pendek (stunting) pada batita (anak umur 0 – 36 bulan) yang berasal dari keluarga peserta ProgramKeluarga Harapan/PKH. Data yang dianalisis dalam penelitian ini berasal dari survai PKH tahun 2007 yang dilaksanakan di enam propinsi (DKI Jakarta, Jawa Barat, Jawa Timur, Sulawesi Utara, Gorontalo, dan Nusa Tenggara Timur) di Indonesia. Jumlah contoh dalam penelitian adalah sebanyak 9221 anak usia 0 – 36 bulan. Hasil penelitian menunjukkan bahwa faktor protektif terhadap kejadian gizi kurang (underweight) pada anak usia 0 – 36 bulan adalah anak dengan jenis kelamin perempuan (OR = 0.75; CI 95%: 068-083), keluarga yang mendapatkan BLT (OR = 0.80; CI 95%: 0.70-0.91) dan yang mendapatkan Raskin (OR = 0.74; CI 95%:0.63-0.88). Faktor protektif untuk kejadian pendek dan sangat pendek (stunting) pada anak umur 0 – 36 bulan adalah jenis kelamin perempuan (OR = 0.75; CI 95%: 0.69-0.81), keluarga mendapatkan BLT (OR = 0.86; CI 95%: 0.77-0.95), dan mendapatkan Raskin (OR = 0.85; CI 95%: 0.75 -0.96).

JENIS PANGAN SARAPAN DAN PERANNYA DALAM ASUPAN GIZI HARIAN ANAK USIA 6—12 TAHUN DI INDONESIA Hardinsyah Hardinsyah; Muhammad Aries
Jurnal Gizi dan Pangan Vol. 7 No. 2 (2012)
Publisher : Food and Nutrition Society of Indonesia

ABSTRACTThe objective of this study was to analyze the type and amount of food consumed at breakfast and its also contribution in daily nutrient intake of school children (6—12 years old). The data used for this study was the secondary data of the Basic Health Survey 2010 (Riskesdas 2010) conducted by the Research and Development Agency, Ministry of Health. The data of 24-hour recall of food consumption and socio-economic were obtained from 35 000 school age children. The results of the study shows that ten most populer food consumed during breakfast are rice, scramble egg, fried tempeh, vegetable soup, fried fish, instant noodle, fried rice, stir vegetable, and fried tofu; and the five most populer beverages consumed during breakfast are drinking water, sweetened tea, milk creamer, powder milk, and tea. Nearly half (44.6%) of the children breakfast with low nutritional quality. Approximately 44.6%, 35.4%, 67.8%, 85.0%, 89.4%, and 90.3% of child-ren consume only <15% RDI for energy, protein, vitamin A, iron, calcium, and fiber respectively. Based on these results and inline with one of the dietary guidelines messages – do breakfast everyday – the healthy breakfast for school children need further promoted intensively. It is suggested that the healthy breakfast should be able to fulfill 15—30% of daily nutrients requirements.Key words: breakfast, RISKESDAS 2010, school childrenABSTRAKTujuan penelitian ini adalah untuk menganalisis jumlah dan jenis makanan dan minuman sarapan serta kontribusinya dalam asupan gizi harian anak usia sekolah (6—12 tahun). Data yang digunakan untuk penelitian ini adalah data sekunder (data konsumsi pangan) yang diperoleh dari hasil penelitian Riset Kesehatan Dasar (Riskesdas) 2010 yang dilaksanakan oleh Badan Penelitian dan Pengembangan Kesehatan Kementerian Ke-sehatan Indonesia. Data konsumsi pangan (recall 24 jam) dan sosial ekonomi diperoleh dari 35 000 subjek anak usia sekolah (6—12 tahun). Hasil penelitian ini menunjukkan bahwa sepuluh makanan yang paling favorit dikonsumsi saat sarapan adalah nasi putih, telur ceplok/dadar, tempe goreng, sayur berkuah, ikan goreng, mi instan, nasi goreng, sayuran (tumis), dan tahu goreng; sedangkan lima minuman terpopuler yang dikonsumsi sebagai sarapan adalah air putih, teh manis, susu kental manis, susu instan, dan air teh. Hampir separuh (44.6%) anak usia sekolah sarapan dengan kualitas gizi rendah. Sekitar 44.6%, 35.4%, 67.8%, 85.0%, 89.4%, dan 90.3% anak hanya memperoleh gizi <15% AKG dari sarapan (berturut-turut untuk energi, protein, vitamin A, zat besi, kalsium, dan serat). Berdasarkan hasil tersebut dan juga sejalan dengan salah satu isi Pesan Dasar Umum Gizi Seimbang (PUGS), yaitu “Sarapan setiap hari”, maka promosi mengenai kebiasaan sarapan sehat bagi anak usia sekolah perlu dilakukan lebih intensif dan berkelanjutan. Selain itu disarankan pula bahwa sarapan yang sehat sebaiknya mampu memenuhi sekitar 15—30% AKG.Kata kunci: anak usia sekolah, RISKESDAS 2010, sarapan

Total phenolic content, quercetin, and antioxidant activity of gandaria (Bouea Macrophylla Griff.) leaf extract at two stages of maturity Hardinsyah, Hardinsyah; Windardi, Ika Puspa; Aries, Muhammad; Damayanthi, Evy
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

The aim of this study was to determine the effect of leaf maturity stage and extraction solvents on Total Phenolic Content (TPC), quercetin, and antioxidant activity of gandaria leaves as well as the relationship of TPC and quercetin content to antioxidant activity. In this study, leaves were extracted using maceration method with three different solvents (96% ethanol, ethyl acetate, and hexane) followed by evaporation using rotary evaporator to obtain Crude Extracts (CE). Tender and mature gandaria leaves from Indonesian Institute of Science were examined for TPC and quercetin content. Measurement of antioxidant activity were performed by Ferric Reducing Antioxidant Power (FRAP) method. The antioxidant compound analysis indicated that hexane extract of mature gandaria leaves contained the highest TPC and quercetin content (30.84±0.54 mg GAE/g and 4.36±0.23 mg QE/g, respectively). Meanwhile, the ethanol extract of mature gandaria leaves demonstrated the highest reducing power (5.62±0.38 mg FeSO4 equivalent/g). These findings showed positive correlation between TPC and reducing power as well as quercetin and reducing power from gandaria leaf extracts depending on their maturity stage and extraction solvents. In addition, mature gandaria leaves had better extraction yield, making it potential for development of functional food.

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.

Intervention with Purple Okra Pudding and Supplement to Improve Antioxidant Status in Healthy Adults Damayanthi, Evy; Mira Dewi; Muhammad Aries; Nasution, Zuraidah
Jurnal Gizi dan Pangan Vol. 19 No. 1 (2024)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2024.19.1.31-40

This research aimed to analyze the potency of purple okra-based products in improving the antioxidant status of healthy adults. Thirty adults with high body fat percentages were allocated into three groups: the first group was treated with 100 g of purple okra pudding/day, the second group was provided with a purple okra extract supplement that contained 3.80 g of extract/day, and the third group was a control group. The intervention was carried out for 28 days. All subjects were exposed to nutrition education, and data on their characteristics, food intake, and physical activity level were collected. The results showed that purple okra pudding and supplement had antioxidant activity of 0.39 and 455.39 mg AEAC/g extract, IC50 of 543.79 and 71.78 ppm, and total phenol of 6.21 and 24.49 mg GAE/g extract, respectively. There were significant differences among subject groups in energy, protein, and fat intake as well as physical activity level. The group treated with purple okra pudding showed a significantly higher ΔSOD after the intervention, most probably due to the role of antioxidants contained in purple okra in upregulating antioxidant defense. In contrary, there was a declining trend of ΔSOD in the group treated with purple okra extract supplement. The different effects observed between the two groups might be due to the different phenol contents between the two intervention products. This study showed that purple okra has the potential as a functional food and health supplement in improving the antioxidant status of healthy adults with high body fat percentages as indicated by a higher change of SOD level (0.08 u/mL) in comparison to the control (-0.07 u/mL).

Formulation of Chicken Nuggets with the Addition of Chicken Liver as a Product Rich in Iron and Vitamin A for Adolescent Females Wibisono, Himawan Haryo; Aries, Muhammad; Nasution, Zuraidah
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.52-54

The purpose of this study was to develop chicken nuggets with the addition of chicken liver and analyze their nutritional content. Nugget with 10% chicken substituted with chicken liver was the selected formulation. The nutrient profile of the selected nugget formula was: 56.8 g/100 g moisture, 1.46 g/100 g ash, 14.66 g/100 g protein, 6.5 g/100 g fat, 12.92 g/100 g carbohydrates, 16.39 mg/100 g iron, and 760.16 RE /100 g vitamin A. One serving of the selected nugget formula is equivalent to 100 g (4 pieces) that contribute 168 kcal energy. The selected formulations have met the claims for low fat, high in iron and vitamin A, and source of protein.

Development of Iron- and Vitamin A-Rich Dim Sum from Gourami (Osphronemus goramy) and Chicken Liver for Women of Reproductive Age Putri, Adinda Sekar Damar; Aries, Muhammad; Nasution, Zuraidah
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.55-57

This study aims to develop and investigate the nutritional value of gourami dim sum products with chicken liver substitution. The research phase includes formulation and nutrient content analysis. Based on the results, one serving of selected formula of gourami dim sum can provide 6.4% to 7.1% of the energy requirement. The dim sum can be claimed as a low in fat and high in iron and vitamin A product.

Co-Authors Abdel Rahim Salaby Afwan, Fahrian Aif Agung, Sangaji Permono Ahsan, Muhammad Zaidan Almira, Bellinda Alsyah, Aurelia Vania Ammar Abiyu Bassam Anna Vipta Resti Mauludyani Asya Oktiani Banupa, Zoraya Nurafifa Cesilia M Dwiriani Drajat Martianto Egayanti, Yusra Eka Purna Yudha Evy Damayanthi Fany Octaviana Firdaus, Robby Akmal Gina Oktaviani Sabrina Hadi Riyadi Hardinsyah Hendratno Tuhiman Himawan Haryo Wibisono Ida Ayu Putu Sri Widnyani Imaniar, Nia Iskandar, Allamah Shabrina Laut, Bimaris Tranoya MADE ASTAWAN Mahira, Hafshah Ayna Mira Dewi Mufidah Ghina Zahro Muhajirin, Muhammad Sabilal Muhammad, Mirza Hafiz Nadya Karunia Putri Nasution, Zuraidah Naufal Muharam Nurdin Nento, Putri Rahmawati Nunuk Januwati Nurdiani2, Reisi Nurulhaq, Fauziah Pamungkas, Pandu Putri Rialdi, Athifah Putri, Adinda Sekar Damar Rahman, Nazwa Aulia Ramadhina, Rakanita Faatihah Reisi Nurdiani, Reisi Resa Ana Dina Rimbawan , Rizki Mauludin Sardi, Lorita Amanda Shabah, Zia Mu’tazzah Sofie Dehan Fahlevie Sri Devi Syauqiyyah, Anny Nila Verdiyanto Ramadhan Wahyuni, Silvia Sry Wibisono, Himawan Haryo Windardi, Ika Puspa Yayat Heryatno Zahra, Alifa

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