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All Journal HAYATI Journal of Biosciences Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Jurnal Lanskap Indonesia Jurnal Pengolahan Hasil Perikanan Indonesia Media Gizi dan Keluarga Jurnal Sain Veteriner Jurnal Veteriner Jurnal Ilmu Lingkungan Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Majalah Kedokteran Bandung Jurnal Keteknikan Pertanian Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Medical Journal of Indonesia Indonesian Journal of Agricultural Science Jurnal Penelitian Pascapanen Pertanian Indonesian Journal of Human Nutrition Jurnal Pengelolaan Sumberdaya Alam dan Lingkungan (Journal of Natural Resources and Environmental Management) agriTECH Warta IHP (Warta Industri Hasil Pertanian) INDONESIAN JOURNAL OF PHARMACY Indonesian Food Science and TechnologyJournal JURNAL PANGAN Agroteknika Jurnal Mutu Pangan : Indonesian Journal of Food Quality Canrea Journal: Food Technology, Nutritions, and Culinary Journal World Nutrition Journal Narra J Jurnal Info Sains : Informatika dan Sains Jurnal Kedokteran Hewan Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)

MADE ASTAWAN

Department Of Food Science And Technology, Faculty Of Agricultural Engineering And Technology, IPB University, Bogor, 16680, Indonesia

Author-ID : 235630

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Earth & Planetary Sciences Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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The Effect of Sacha Inchi Tempe on Blood Glucose, HOMA-IR, and TNF-ɑ in Rats with Metabolic Syndrome Setyawati, Amalia Rani; Anjani, Gemala; Mahati, Endang; Afifah, Diana Nur; Syauqy, Ahmad; Astawan, Made; Rahmawati, Irma Sarita
Jurnal Gizi dan Pangan Vol. 19 No. 2 (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.2024.19.2.97-106

This research aimed to evaluate the impact of sacha inchi tempe (Plukenetia volubilis L.) on Fasting Blood Glucose (FBG), Homeostatic Model Assessment for Insulin Resistance (HOMA-IR), and Tumor Necrosis Factor Alpha (TNF-ɑ) levels. In addition, metabolic syndrome was induced in 36 male Wistar rats aged 2 months at 150–200 g weight by giving a High-Fat High-Fructose diet (HFFD) for 2 weeks. The extract was administered through oral gavage in dose-dependent manner and rats were allocated into 6 groups, namely: 1). Normal control or K0; 2). Negative control or K-; 3). Positive control or K+ with 0.18 mg/200 g BB of simvastatin; 4). Intervention with 0.9 g sacha inchi tempe or P1; 5). Intervention with 1.8 g sacha inchi tempe or P2, and; 6). Intervention with 3.6 g sacha inchi tempe or P3. Meanwhile, normal chow rats were used and served as the control group. After 2 and 5 weeks of induction and intervention, blood was drawn to determine FBG. Blood insulin was examined after 5 week of intervention. Rats were euthanized at the end of the intervention for hepatic TNF-α analysis before calculating HOMA-IR. The result showed that there was a significant difference (p<0.05) in FBG, HOMA-IR and hepatic TNF-α levels after sacha inchi tempe treatment. Rats receiving the highest dose of sacha inchi tempe had the most significant reduction (p<0.05) in FBG, HOMA-IR and hepatic TNF-α, when compared to simvastatin group. Therefore, sacha inchi tempe could attenuate glycemic and inflammation profiles in metabolic syndrome.

PERBAIKAN STATUS GIZI ANAK BALITA DENGAN INTERVENSI BISKUIT BERBASIS BLONDO, IKAN GABUS (Channa striata), DAN BERAS MERAH (Oryza nivara) Widodo, Slamet; Riyadi, Hadi; Tanziha, Ikeu; Astawan, Made
Jurnal Gizi dan Pangan Vol. 10 No. 2 (2015)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

ABSTRACTThe objective of this study was to analyze the influence of blondo, snakehead fish flour and brown rice flour-based biscuit on the improvement of the nutritional status of anthropometric and serum albumin in malnourished children aged 3-5 years old. The design of this study was Randomized Controlled Trial (RCT) with single blind pre-post study. The total subjects were 50 underfive children and divided into two groups. They were given the biscuits for 90 days. Before intervention, the body weight and serum albumin level of subjects were measured. The analysis method were paired t-test. The result showed that the difference between baseline and endline in control group for energy was 20.8±3.9 kcal, treatment group was 45.6±8.6 kcal, endline in control group for protein was 9.5±1 g, and treatment group was 16.6±2.4 g. The changing of weight in the control group from 11.7±0.8 kg increase to 13.3±1.1 kg, the weight of treatment group from 11.7±0.7 kg increase to 13.6±1.0 kg. The increasing of albumin level in the control group was 0.3±0.1 g/dL, and treatment group was 1.0±0.2 g/dL. The increase of weight for age and albumin level after consuming nutritious biscuits can increase and normalize the nutritional status of the malnourished children. It is concluded that intervention of the formulated biscuits for 90 days could increase the nutritional status (weight for age and weight for height) and the serum albumin level in the 3-5 years old malnourished children.Keywords: albumin, biscuit, blondo, brown rice flour, malnutrition, snakehead fish flourABSTRAKTujuan penelitian adalah menganalisis pengaruh biskuit berbasis blondo, ikan gabus (Channa striata), dan beras merah (Oryza nivara) terhadap perbaikan status gizi antropometri dan serum albumin anak gizi kurang usia 3-5 tahun. Desain penelitian Randomized Controlled Trial (RCT) Single Blind Pre-post Study. Jumlah subjek 50 balita terbagi menjadi dua kelompok yaitu kelompok perlakuan dan kontrol. Kelompok perlakuan diberikan biskuit selama 90 hari. Sebelum dan setelah intervensi dilakukan pengukuran berat badan, tinggi badan, dan kadar serum albumin. Metode analisis menggunakan paired t-test. Hasil penelitian menunjukkan perubahan asupan energi antara awal dan akhir masa perlakuan pada kelompok kontrol adalah energi 20,8+3,9 kkal, kelompok perlakuan 45,6+8,6 kkal, perbedaan asupan protein kelompok kontrol 9,5+1 g dan kelompok perlakuan 16,6+2,4 g. Perubahan berat badan kelompok kontrol 11,7+0,8 kg menjadi 13,3+1,1 kg, kelompok perlakuan 11,7+0,7 kg menjadi 13,6+1,0 kg. Peningkatan albumin kelompok kontrol 0,3+0,1 g/dL, kelompok perlakuan 1,0+0,2 g/dL. Peningkatan berat badan dan albumin setelah mengonsumsi biskuit mampu memperbaiki status gizi anak gizi kurang menjadi normal. Dengan demikian, dapat disimpulkan bahwa intervensi formula biskuit selama 90 hari dapat meningkatkan status gizi BB/U, BB/TB, dan kadar serum albumin anak gizi kurang usia 3-5 tahun.Kata kunci: albumin, biskuit, blondo, gizi kurang, tepung beras merah, tepung ikan gabus

KARAKTERISTIK FISIKOKIMIA TEPUNG TEMPE KECAMBAH KEDELAI Astawan, Made; Wresdiyati, Tutik; Ichsan, Muhammad
Jurnal Gizi dan Pangan Vol. 11 No. 1 (2016)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

This research was conducted to compare physicochemical characteristics of germinated soybean tempe flour (GST flour) and soybean tempe flour (ST flour). Soybean was germinated within 28 hours and then processed into tempe. Germinated soybean tempe and soybean tempe were freeze-dried for 26 hours, and then milled into GST flour and ST flour. The GST flour and ST flour were used for physical and chemical analysis. The used of germinated soybean was proven to affect the quality of flour. GST flour had 53.37 % db protein, 24.97 mg AEAC antioxidant capacity/100 g tempe, 5.08 mg tocopherol/100 g db, 81.75 mg isoflavone/100 g db, and minerals (Ca, P, Fe, Zn) which were higher than that of the ST flour. GST flour also had better quality than that of ST flour, in term of: higher bulk density (0.42 g/ml), lower water activity (0.63), and lower repose angle (39.94o).Keywords: chemical characteristic, germinated soybean tempe, physical characteristic, soybean tempe

EVALUASI KESEPADANAN MUTU GIZI TEMPE KEDELAI PANGAN REKAYASA GENETIK (PRG) DAN NON-PRG SERTA DAMPAK KONSUMSINYA PADA TIKUS PERCOBAAN Maskar, Dadi Hidayat; Hardinsyah, Hardinsyah; Damayanthi, Evy; Astawan, Made; Wresdiyati, Tutik
Jurnal Gizi dan Pangan Vol. 10 No. 3 (2015)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

ABSTRACTThis study was conducted to evaluate the effect of tempe that were made from Genetically Modified (GM) and non-GM soybean on protein quality, malondialdehide (MDA) levels, intracellular antioxidant superoxide dismutase (SOD) activity in the liver and kidneys, as well as spermatozoa profile of experimental rats. Fourty five Sprague Dawley rats divided into eight treatment grups and one control, fed with tempe and soybean from GM and non-GM at 10% and 20% concentrations for 90 days. The results showed that there was no significant difference in term of protein quality, tempe made from GM soybean is substantially equivalent with tempe made from non-GM soybean. Results showed that group which was given ration of 10% protein from conventional soybean had lower liver and kidney MDA levels as compared to GM tempe 10% and 20% groups, but was not significant compared to conventional soybean 20% and casein 10% groups. While the value of liver and kidney SOD activity were not significantly different (p>0.05) between the groups of rats. There was no significant differences among the spermatozoa profiles treatment groups and control and they were within normal condition. Results of protein quality, MDA, SOD, and spermatozoa profile showed that tempe made from GM soybean was substantially equivalent with the non-GM soybean.Keywords: GM soybean, MDA, non-GM tempe, SOD, spermatozoa profileABSTRAKTujuan penelitian ini adalah untuk mengevaluasi pengaruh tempe Pangan Rekayasa Genetik (PRG) dan non-PRG meliputi kualitas protein, kadar malondialdehida (MDA) hati dan ginjal, aktivitas superoksida dismutase (SOD) hati dan ginjal, dan profil spermatozoa pada tikus percobaan. Sebanyak 45 tikus terbagi ke dalam delapan perlakuan dan satu kontrol yang diberikan perlakuan dengan ransum tempe dan kedelai, baik PRG maupun non-PRG, dengan konsentrasi 10% dan 20% selama 90 hari. Hasil percobaan menunjukkan bahwa tidak ada perbedaan yang signifikan dalam kualitas protein, tempe PRG memiliki nilai yang sama dengan tempe non-PRG. Tikus yang diberi ransum 10% protein kedelai non-PRG mempunyai nilai MDA hati dan ginjal yang lebih rendah dibandingkan dengan tempe PRG 10% dan 20%, tetapi tidak signifikan dengan kelompok kedelai non-PRG 20% dan kasein 10%. Sementara itu, nilai SOD hati dan ginjal tidak signifikan antar grup perlakuan (p>0,05). Tidak ada perbedaan yang signifikan pada profil spermatozoa antar perlakuan. Hasil dari kualitas protein, MDA, SOD, dan profil spermatozoa menunjukkan bahwa kedelai dan tempe PRG memiliki kesamaan substansial dengan kedelai dan tempe non-PRG.Kata kunci: MDA, profil spermatozoa, SOD, tempe kedelai PRG, tempe kedelai non-PRG

EFEK INTERVENSI MINUMAN TEMPE TERHADAP PENURUNAN KADAR LOW DENSITY LIPOPROTEIN Wirawanti, Ika Wirya; Hardinsyah, Hardinsyah; Briawan, Dodik; Astawan, Made
Jurnal Gizi dan Pangan Vol. 12 No. 1 (2017)
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 analyze the effect of tempe drink intervention on lipid profile of hypercholesterolemic subjects. This study used a Randomized Controlled Trial (RCT) design with 51 males and females subjects with the inclusion criterias were adults aged 25-55 years, not being menopause and pregnant, total cholesterol levels ≥200 mg/dl and signed informed consent. The subjects were divided into three treatments - Tempe Drink of A (TDA) formulated from local sprouted soybean, Tempe Drink of B (TDB) formulated from imported soybean and control. The tempe drink was given three glasses a day for four weeks, contained at least 25 g of protein/day. The control treatment was not given the tempe drink. Lipid profile (total cholesterol, low density lipoprotein (LDL), high density lipoprotein (HDL) and triglycerides (TG)) was collected before and after intervention. The results showed that both TDA and TDB decreased total cholesterol, LDL, and TG of subjects, respectively 26.7 mg/dl and 17.3 mg/dl; 3.6 mg/dl and 1.0 mg/dl; and 16.2 mg/dl and 3.7 mg/dl compared to control subjects, but did not increase HDL of subjects. This implies that tempe drink had beneficial health effect on lowering total cholesterol, LDL and TG.

Efek intervensi minuman tempe terhadap tekanan darah penderita hipertensi dan hiperkolesterolemia Ansarullah, Alfia; hardinsyah, Hardinsyah; Marliyati, Sri Anna; Astawan, Made
Jurnal Gizi dan Pangan Vol. 12 No. 2 (2017)
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 tempe drink intervention on blood pressure of hypertension and also hypercholesterolemia subjects. This study used a Randomized Controlled Trial (RCT) design with 30 males and females subjects, who were divided into three treatment groups-tempe drink of A formulated from local sprouted soybean (TDA), tempe drink of B formulated from imported soybean (TDB), and control. The inclusion criterias were adults aged 25-55 years, not being menopause and pregnant, total cholesterol levels ≥200 mg/dl, systolic blood pressure level 121-139 mmHg, diastolic blood pressure level 81-89 mmHg and willing to partcipate in research by signing an informed consent. The tempe drink was given three glasses a day for four weeks continuously, contained at least 25 g of protein/day. The control group was not given the tempe drink. Blood pressure data were collected every week during intervention. The results showed that the effect of TDA and TDB compared to control subjects on systolic blood pressure was significantly different. Other ways the effect of TDA and TDB compared to control subjects on diastolic blood pressure was not significantly different, but the trend was decreasing.

Potential of Bioactive Components in Tempe for the Treatment of Obesity Astawan, Made; Mardhiyyah, Yunita Siti; Wijaya, Christofora Hanny
Jurnal Gizi dan Pangan Vol. 13 No. 2 (2018)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Obesity has become a global health issue and is one of the factors that trigger degenerative diseases. The correct food consumption management could be a solution for treating obesity. Soybean is a food that is rich in bioactive components and has antiobesity properties through various mechanisms. In Indonesia, nearly 60% of the soybeans are consumed in the form of tempe. The process of fermenting soybeans into tempe causes a bioconversion of nutrients and bioactive components, improving the active physiological abilities. The bioactive components that play a role in the treatment of obesity are isoflavones, proteins, and peptides. These bioactive components help in reducing body weight, lowering the body fat ratio and improve lipid profile. Thus, optimation and popularization of tempe as a functional food in the daily menu supported with correct tempe processing could be a solution in treating obesity.

Assessment of Sodium Content of Processed Food Available in Indonesia Istiqomah, Nurani; Astawan, Made; Palupi, Nurheni Sri
Jurnal Gizi dan Pangan Vol. 16 No. 3 (2021)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

This study was conducted to identify the sodium content in processed food and determine the proportion of products that meet the World Health Organization (WHO) global sodium benchmark criteria. Spesific concern was placed for sodium content in instant noodles. A comparative analysis was conducted to determine the relevance between the WHO and Indonesian Food and Drug Authority (Indonesian FDA) benchmarks in limiting sodium in instant noodles. Data on sodium levels (mg/100 g) of processed food was obtained from the register in the Indonesian FDA, Directorate of Processed Food Registration for 2019 to 2020. There were 3,850 products, consisting of 3,036 Local Products (LP) and 814 Imported Products (IP). These products were grouped into seven food categories and 18 types of food. The highest sodium content was found in chili sauce at 2,254,06 mg/100 g, and the lowest was in wafers at 218.64 mg/100 g. Overall, 2,538 of all products (66.56%) did not meet the sodium criteria based on the WHO benchmark. While for instant noodles, only 14.2% of the products met the sodium criteria based on the Indonesian FDA regulations and only 7.4% comply to the WHO sodium benchmark. The Cohen’s Kappa test showed a strong agreement (K=0.650; 95% CI; p=0.00, strong) between the two regulations in limiting sodium levels in instant noodles. This study provides an overview of sodium levels in processed food in Indonesia. The sodium content in most products including instant noodles, as one of the most frequently consumed products, are still above the recommended value. Therefore, it is necessary to develop sodium benchmarkof wider range of food categories in national level that might contribute to sodium intake, as well as for instant noodles. In order to achieve this goal, involvement of multi stakeholder among government, food industry and expert are also needed to deliver effective policies regarding sodium intake concerns.

Co-Authors A.A. Ketut Agung Cahyawan W Abidah, Puri Adzrok Adurrasyid, Zaid Afifah, Diana N. Afrilia Sandra Ramadhani Agata Tantri Atmaja Ahmad Sulaeman Ahmad Syauqy Alamsah Firdaus Alfarisi, Hamzah Ali, Muhammad Saddam Amilia Dayatri Uray Anak Agung Istri Sri Wiadnyani Ananda Putri Cahyani Ananda Putri Cahyani Andi Early Febrinda Ani Karmila Anjani, Gemala Ans Budi Hartanta Ansarullah, Alfia ANZS BUDY HARTANTA Arif - Hartoyo Armando M Saragih Ati Widya Perana Ayu P.G Prayudani Aziz, Sandra Azra, Azka Lathifah Zahratu B.A. Susila Santosa Bambang Purwantara Bella Dinar Fauqii Cahyani Bernadetha Beatrix Sibarani C Hanny Wijaya Cahyani, Ananda Putri Chitisankul, Wanida T. Dadang Supriatna Dadang Supriatna Dadang Supriatna Dadi Hidayat Maskar, Dadi Hidayat Dahrulsyah - - Damayanti, Aprilia F. Deddy - Muchtadi Deddy Muchtadi Deddy Muchtadi Deddy Muchtadi Deddy Muchtadi Deddy Muchtadi DEDDY MUCHTADI Diana Nur Afifah, Diana Nur Diini Fithriani Dini Wulan Dari Dodik Briawan Dwi Febiyanti - Dwi Utami, Septi Eiichiro Fukusaki Elis Nurhayati Endang Mahati Endang Prangdimurti Evy Damayanthi Fanie Herdiani Fithriani, Diini Fransiska R Zakaria Hadi Riyadi Hadi Susilo Arifin Hadiningtias, Primanisa Hamzah Alfarisi Hardinsyah Hazmi, Khaidar Herpandi . Hidayati, Mustika I Komang Gede Wiryawan Ichsani, Nadya Ikeu Tanziha Inas Suci Rahmawati Indira Saputra Intan Kusumawati Irma Isnafia Arief Isnafia Arief , Irma Istiqomah, Nurani Jefriaman Sirait Karnila, Rahman Karnila Ketut Adnyane Mudite Khaidar Hazmi koekoeh santoso Komang G Wiryawan Komari Komari Komari Komari Lasmiati, Ni Nengah Laut, Bimaris Tranoya Leonita Maulidyanti LUSIA YUNI HASTANTI Made Darawati Manalu, Johanes Marojahan Mardhiyyah, Yunita Siti Maryani Suwarno Maryani Suwarno Maryani Suwarno Maulidyanti, Leonita Muchtadi, Deddy Muhamad Firdaus Muhamad Firdaus Muhamad Syukur Muhammad Agus Muljanto Muhammad Aries Muhammad Ichsan Mursyid . Mursyid Mursyid Mustika Hidayati Nadya Ichsani Nafisah Nancy Dewi Yuliana nFN Akhyar Ni Nengah Lasmiati Novita, Rias R. Nur Wulandari Nurhayati Arifin Nurhayati H.S. Arifin Nurhayati Nurhayati Nurhayati, Elis Nurina Rachma Adiningsih Palupi, Nurheni Sri Perana, Ati Widya Prasetyawati, Renny Candra Prayudani, Ayu P G Prayudani, Ayu Putri Gitanjali Prima Yaumil Fajri Putri, Anisya Saeila Putri, Sastia P. Putri, Sastia Prama Putty Anggi Lestari Rachma Adiningsih, Nurina Rafidha Irdiani Rahmawati, Irma Sarita Rahmawati, Siti Irma Ramadhani, Afrilia Sandra Ramdhani, Rizal Pauzan Ratnaningsih Eko S. Renny Candra Prasetyawati Rimbawan , Rini Kesenja Rita Khairina RR. Ella Evrita Hestiandari Rudy R Nitibaskara Sadiah, Siti Saithong, Pramuan Salsabila Salsabila Sam Herodian Sandra Arifin Aziz Saputra, Indira Saragih, Armando M SARASWATI SARASWATI Sarwono Waspadji Sarwono Waspadji Sarwono Waspadji Sastia Prama Putri Septi Dwi Utami Setyawati S Karyono Setyawati S. K. Setyawati S. Karyono Setyawati, Amalia Rani Sibarani, Bernadetha Beatrix Siti Harnina Bintari Siti Sa'diah Siti Sadiah Slamet Widodo Soewarno S Soekarto Soewarno Soekarto Sri Anna Marliyati Sri Rahmatul Laila Sri Widowati Sri Widowati Sugeng Heri Suseno Sukarno Sukarno Suliantari . Sundari, Fitria Suci Suratno, Yuhlanny Dewi Sussi Astuti Sutrisno Koswara Taopik Ridwan TATI NURHAYATI Tika Pratiwi Khumairoh Tita Aviana Tjahja Muhandri Tryas, Anisha Ayuning Tuti Wresdiyati Tutik Wresdiyati Utami, Sri Inten V Prihananto Vera Di Nurwati Winiati P. Rahayu Winiati Pudji Rahayu Wirawanti, Ika Wirya Wresdiyati, Tuti Yana Nurdiana Yeni Setiorini Yeni Setiorini Yenni MS Nababan Yuhlanny Dewi Suratno Yuspihana Fitrial

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