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All Journal Journal of Food and Pharmaceutical Science JURNAL GIZI INDONESIA Jurnal Teknologi Pertanian Indonesian Journal of Human Nutrition Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi Klinik Indonesia Indonesian Food and Nutrition Progress Amerta Nutrition Journal of Community Empowerment for Health Gemakes: Jurnal Pengabdian Kepada Masyarakat Berita Kedokteran Masyarakat Medika Respati : Jurnal Ilmiah Kesehatan Journal of Food and Pharmaceutical Sciences Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Lily Arsanti Lestari
Departemen Gizi Dan Kesehatan, Fakultas Kedokteran, Kesehatan Masyarakat, Dan Keperawatan, Universitas Gadjah Mada, Yogyakarta, Indonesia / Center For Food And Nutrition Studies, Universitas Gadjah Mada, Yogyakarta, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

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Persepsi dan pengetahuan ibu terhadap pangan fungsional di Indonesia Rosyida Nur Bayti Khusna; Lily Arsanti Lestari; Supriyati Supriyati
Jurnal Gizi Klinik Indonesia Vol 19, No 3 (2023): Januari
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.73958

Abstract

Mother’s perception and knowledge of functional food in IndonesiaBackground: Non-communicable diseases (NCD) is the highest cause of death in the world. At the end of 2019, the COVID-19 virus (Coronavirus disease) emerged and became a pandemic in various countries. Consumption of functional food is believed to become an alternative therapy for NCD and increase immunity amid the pandemic. A mother's perception of purchasing functional food is essential because of its main role as a food provider in the family. Objective: This research was conducted to determine the factors related to the mother's purchase of functional food. Methods: An online cross-sectional survey was carried out among 406 mothers and distributed through the social media platform for two weeks from November to December 2021. Each subject answered questions on general data, basic knowledge, motivation, and buying patterns of functional food products, and ten questions about the perception of functional food. The questionnaires were tested for validity and reliability before being distributed. Data were processed using univariate and bivariate analysis using the Pearson correlation test with STATA software version 15.0.Results: 55.91% of mothers have an excellent knowledge of functional food. Purchasing functional food was not significantly related to socio-demographic (age, occupation, and education) with p-value>0.05 (0,9088; 0,4413; 0,7451) but significantly associated with knowledge (p-value=0.0161) and behavior which analyzed using the theory of planned behavior including attitudes, subjective norms, and perceived behavioral controls (p<0.05). Mothers purchase functional food products mainly because of health and taste reasons. At the same time, the barriers are due to high prices and lack of information regarding the health benefits contained. Conclusion: Mother's purchasing behavior is not influenced by socio-demographic conditions because they already have a good awareness of functional food. Mother's knowledge and behavior toward functional food are good because of their high educational level, and healthy food awareness increased during the pandemic. Intensive education and product innovation are still needed to support functional food development in Indonesia.
The Application of FTIR Spectroscopy Combined Chemometrics for Analysis of Keting Fish Oil in Binary Mixture with Patin Fish Oil and Palm Oil Nadia Miftahul Jannah; Abdul Rohman; Lily Arsanti Lestari
Journal of Food and Pharmaceutical Sciences Vol 11, No 3 (2023): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.7955

Abstract

Keting fish (Mystus gulio) is a local fish from Indonesia. The quality of keting fish oil needs to be maintained to avoid counterfeiting. The use of Fourier transform infrared (FTIR) spectroscopy can be developed for quantitative analysis of keting fish oil (KFO) in binary mixtures with palm oil (PO) and patin fish oil (PFO). In this present research, PLS and PCR models were used to construct a multivariate calibration for the KFO content in the binary mixtures analyzed at fingerprint region frequencies of 1500-1000 cm-1. The results showed that PLS with second derivative FTIR spectra was well suited for quantitative analysis of KFO-PFO with a value of the coefficient of determination (R2) = 0.997 and the error expressed as root mean square error of calibration (RMSEC) = 0.0204. Meanwhile, R2 0.999 and RMSEC values obtained for KFO in a mixture with PO were and 0.0133. In general, FTIR spectroscopy serves as a suitable technique for the determination of KFO in mixtures with other oils.
Kajian Dampak Program Kampung Keluarga Berkualitas terhadap Percepatan Penurunan Stunting di Kabupaten Sleman: The Impact of the Family Quality Village Program on Accelerating Stunting Reduction Efforts in Sleman Regency Lestari, Lily Arsanti; Helmyati, Siti; Kusuma, Mutiara Tirta Prabandari Lintang; Rachmawati, Yuliana Novita; Suryani, Ita
Amerta Nutrition Vol. 8 No. 3 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3.2024.389-397

Abstract

Background: Stunting is a significant nutrition problem in Indonesia. The current national prevalence is 21.6%, whereas the prevalence in the Yogyakarta Province and Sleman Regency are 16.4% and 15%, respectively. The Family Quality Village Program is initiated to accelerate stunting reduction efforts by empowering families in health, education, and entrepreneurship. Objectives: This study evaluated the implementation and impact of the Family Quality Village Program in Sleman Regency in conjunction with other stunting reduction programs. Methods: This study was a qualitative study with a case study approach. Data collection techniques included document analysis, 4 sessions of focus group discussions, in-depth interviews involving 11 key informants, and reflective journals. Data were analyzed using thematic analysis method. Results: In 2022, there were 34 Family Quality Village in the Sleman Regency. We obtained 3 major themes; program acceptance among stakeholders, synergy with other stunting related programs, and program management. Several local government agencies and community health staff working on stunting reduction efforts were not familiar with the concept of the Family Quality Village Program, thus affecting stakeholder acceptance and synergies with other stunting programs. Additionally, this program experienced significant changes regarding the local governance system which required adjustment in the program management, hence affecting the program effectiveness. Conclusions: It is crucial to increase awareness of the program and coordination to ensure its optimum impact on stunting reduction efforts. The local governance system should also be considered to ensure program acceptance among stakeholders.
Improving nutrition knowledge and nutrient intake through nutrition education for post-stroke survivors and their families Faza, Farah; Lestari, Lily Arsanti; Setyopranoto, Ismail; Susetyowati, Susetyowati
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 13, No 1 (2024): December
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.13.1.42-51

Abstract

Background: Malnutrition among post-stroke survivors is 14-52%. Nutrition knowledge reinforcement will be beneficial for the survivors and family/caregivers to maintain their nutritional status and improve quality of life.Objectives: To examine the improvement of nutrition knowledge about nutrition management for post-stroke survivors, family, and caregivers as well as the improvement of nutrient intake and nutritional status among post-stroke survivors.Materials and Methods: This study used pre-experimental design and was conducted in Embung Tambak Boyo, Sleman District during August 2018. The subjects were post-stroke survivors, being members of Happy Embung, and signing the informed consent. Total subjects were 27 post stroke survivors with 27 family/caregivers of them. This study consisted of a series of activities, as follows: pre-test and baseline assessment, i.e., anthropometry, blood pressure, physical function, and dietary were measured in the 1st week, a series of nutrition education in the 2nd and 3rd week, post-test and endline assessment in the 4th week. The paired sample T-test was employed to compare the differences between baseline data collected during the first week of intervention, and endline data, gathered in the final week of intervention.Results: Most participants were male (89%) and aged 60 or older (82%). After two series of nutrition education, there were notable increases in nutritional knowledge score of the survivor and family/caregivers, body weight, BMI, HGS, and energy intake of the survivor (baseline vs. endline, mean ± SE: 6.5±0.6 vs. 7.0±0.6; 8.8±0.3 vs. 9.3±0.3; 67.8±1.9 vs. 68.6±1.9; 29.5±0.8 vs. 29.8±0.7; 26.1±2.0 vs. 26.8±2.0; and 1334.5±75.7 vs. 1389.1±95.0, all p<0.05). However, there was no significant improvement on MUAC, body fat total, protein, fat, and carbohydrate intake among the survivors.Conclusion: Nutrition education might enforce nutrition knowledge of post-stroke survivors and family/caregivers, as well as nutritional status improvement among the survivors.Keywords: Nutrition education; nutrient intake; nutrition status; post-stroke survivors
Food handlers’ knowledge and practices and the relationship with appropriate sanitation hygiene scores in Malang City Aulia, Nurul; Budiningsari, Dwi; Lestari, Lily Arsanti
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 13, No 1 (2024): December
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.13.1.52-62

Abstract

Background: Food hygiene and sanitation in catering services are affected by food handlers because they are the first to come in contact with food ingredients. This matter is essential to prevent food contamination. Objective: This study aimed to determine the relationship between food handlers’ knowledge and practices and appropriate sanitation hygiene scores in catering services in Malang City, East Java, Indonesia.Materials and Methods: Two hundred four food handlers and 24 catering services participated in this cross-sectional study. Knowledge data were collected through validated questionnaires filled out by subjects, and food handlers’ practices were obtained through observation with a checklist. Subjects who scored >70 were considered to have sufficient knowledge and practice. Good sanitation hygiene was collected through interviews and face-to-face observations and given a score to determine appropriate sanitation hygiene scores. c2 and Pearson correlation analyses were performed.Results: Subjects generally had sufficient knowledge (82.8%) but poor food handling practices (57.8%) because of less frequent and comprehensive training, and food handlers did not apply their knowledge in food processing. Only a quarter of catering services (6 of 24) were rated as having good sanitary hygiene. There was no relationship between food handlers’ knowledge and practices and appropriate sanitation hygiene scores in catering services (p = 0.925 and 0.2363, respectively).Conclusion: Food handlers generally have sufficient food safety knowledge but have poor practice categories, and sanitation hygiene scores are in the inappropriate category. There is no relationship between food handlers’ knowledge and practices and sanitation hygiene scores in catering services.Keywords: Knowledge; practice; food handlers; hygiene sanitation; catering services.
Distribusi Isoflavon dan Aktivitas Antioksidan Pada Kecambah Koro Pedang Putih (Canavalia Ensiformis L. (DC)) tsalissavrina, Iva; Murdiati, Agnes; Raharjo, Sri; Arsanti Lestari, Lily
Indonesian Journal of Human Nutrition Vol. 9 No. 2 (2022)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2022.009.02.7

Abstract

Isoflavon merupakan kelompok senyawa isoflavonoid dengan fungsi fisiologis yang bermanfaat bagi tubuh manusia. Bioaktivitas fisiologis isoflavon berasal dari potensinya sebagai antioksidan dan fungsinya yang bermanfaat bagi kesehatan seperti antikanker, antidiabetes, dan antiinflamasi. Isoflavon dalam bentuk tak terkonjugasi atau aglikon dianggap lebih aktif daripada bentuk glukosida. Sprouting merupakan salah satu metode pengolahan untuk meningkatkan bioavailabilitas isoflavon dengan mengubah isoflavon dari glukosida menjadi bentuk aglikon. Pada penelitian ini profil isoflavon dan aktivitas antioksidan yang dipengaruhi oleh perkecambahan selama 48 jam dilakukan pada bagian kecambah yaitu kotiledon (KTL) dan hipokotil (HPL). Hasil penelitian ini menunjukkan bahwa bagian hipokotil mengandung isoflavon aglikon lebih tinggi daripada bagian kotiledon, terutama daidzein. Aktivitas antioksidan dilakukan dengan metode scavenging radikal DPPH (1,1-diphenyl-2-picrylhydrazyl) untuk ekstrak bagian kecambah seperti kotiledon dan hipokotil. Hipokotil memiliki kapasitas antioksidan tertinggi (nilai IC50 1839,113 ppm), yang secara signifikan lebih baik dari kotiledon dan memiliki perbedaan yang signifikan (p<0,05). Perkecambahan meningkatkan aktivitas antioksidan dan kadar isoflavon yang lebih tinggi di hipokotil, terutama untuk isoflavon daidzein.
PENINGKATAN PENGETAHUAN PENGOLAHAN MAKANAN SEHAT UNTUK CEGAH FOODBORNE DISEASES DI WISATA NEGERI KAHYANGAN, SAWANGAN, MAGELANG: IMPROVING KNOWLEDGE ABOUT SAFE AND HEALTHY FOOD PROCESSING TO PREVENT FOODBORNE DISEASES IN NEGERI KAHYANGAN TOURISM MANAGERS, WONOLELO, SAWANGAN, MAGELANG Wastutiningsih, Sri Peni; Lestari, Lily Arsanti; Utami, Sri Nuryani Hidayah; Meilani, Niken; Yantafi, Ulum; Partini, Partini
GEMAKES: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 3 (2025): GEMAKES: Jurnal Pengabdian Kepada Masyarakat
Publisher : Politeknik Kesehatan Kemenkes RI Jakarta I

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36082/gemakes.v5i3.2362

Abstract

Penyakit yang ditularkan melalui makanan (foodborne diseases) merupakan salah satu penyebab utama morbiditas dan mortalitas pada manusia. Penyakit ini disebabkan oleh berbagai agen seperti bakteri, virus, parasit, dan jamur yang masuk ke dalam tubuh melalui makanan yang terkontaminasi. Keracunan makanan juga dapat dipicu oleh bahan kimia, pestisida, bahan biologi, atau kontaminan lain. Pengabdian kepada masyarakat ini dilaksanakan melalui ceramah interaktif dan sesi tanya jawab, dengan sasaran ibu-ibu pengelola wisata kuliner di kawasan wisata Negeri Kahyangan, Desa Wonolelo, Sawangan, Magelang. Sebanyak 21 peserta hadir, mewakili seluruh warung dan kafe di area tersebut. Kegiatan meliputi tahapan koordinasi awal, analisis kebutuhan, persiapan, pelaksanaan, dan evaluasi. Koordinasi dilakukan dengan perangkat desa, pengurus BUMDes, pelaku usaha lokal, pemuda desa, serta petani sekitar lokasi wisata. Setelah itu, dilakukan analisis kebutuhan masyarakat dan pelaksanaan kegiatan, termasuk evaluasi melalui post-test. Hasil post-test menunjukkan bahwa sebagian besar peserta masih berada dalam kategori pengetahuan cukup. Beberapa topik yang banyak dijawab salah (>30%) meliputi: pengendalian serangga (38,1%), higiene personal (42,9%), bahaya biologis (57,1%), benda asing dalam makanan (71,4%), dan pemahaman dasar tentang keamanan pangan (76,2%). Sebagai tindak lanjut, akan dilakukan pendampingan praktik langsung mengenai pengolahan makanan sehat guna mencegah risiko foodborne diseases di kawasan wisata ini.
Factors related to food safety behavior in the safe food village program in Yogyakarta Lestari, Puji; Padmawati , Retna Siwi; Lestari, Lily Arsanti
BKM Public Health and Community Medicine Vol 40 No 10 (2024)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/bkm.v40i10.13208

Abstract

Purpose: Food safety is a prerequisite that must be met to prevent foodborne diseases. The Indonesian Food and Drug Authority has initiated the Safe Village Food Program in rural communities as one of the solutions to address food safety issues. The objective of this research is to investigate the relationship between knowledge, attitudes, community origin, and sociodemographic factors (age, marital status, gender, level of education) with food safety behaviors. Methods: This study uses secondary data with a cross-sectional design. The number of samples analyzed was 737 respondents. Results: The results show that the variables of community origin and attitude are associated with food safety behavior among the total respondents. Conclusion: The determining factors of behavior that need to be considered in the formulation of programs related to food safety are community characteristics and strengthening positive attitudes to encourage appropriate food safety behaviors.
OPTIMALISASI BAHAN LOKAL UNTUK PENINGKATAN STATUS GIZI: PERAN KEDELAI, TEMPE, DAN DAUN KELOR [MORINGA OLEIFERA] Susetyowati, Susetyowati; Lestari, Lily Arsanti; Rachmawati, Azizah Isna; Rachmadanty, Ajeng Saskia Sekar; Daud, Zulfitri Azuan Mat; Sholikhati, Amalia Sarah
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 47 No. 1 (2024): PGM VOL 47 NO 1 TAHUN 2024
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/pgm.v47i1.776

Abstract

Protein-energy wasting (PEW) is common issue in kidney disease patients, primarily due to inadequate protein and energy intake exacerbated by uremic anorexia. Supplementation of biscuits using local food that contains functional substances have the potential benefit of improving nutrition status in this population. Hence, this experimental study aimed to formulate locally sourced biscuits enriched with high protein, fiber, antioxidants and other nutrients to ameliorate this problem. The study encompassed five key stages: 1) ingredient selection, including soybean (SF) and tempeh flour (TF) as protein, fat, and fiber sources, and Moringa oleifera leaf powder for fiber, vitamins, minerals, and antioxidants; 2) early formulation resulting in three formulation of biscuits namely, SF (45 grams), TF (45 grams), and ST (a combination of 22.5 grams TF and SF), each augmented with 5 grams of Moringa oleifera leaf powder; 3) nutrient analysis on the powder of base ingredients, revealing energy and protein per 100 grams for SF, TF and Moringa oleifera leaf powder were 440 kcal and 34.7 grams, 457 kcal and 39.2 grams, 264 kcal and 23.5 grams, respectively. 4) organoleptic evaluation by trained panelists, leading to the exclusion of SF and TF biscuits due to poor acceptability and unfavorable sensory attributes; and 5) final formulation, where ST biscuits underwent further refinement. In conclusion, ST biscuits show potential as a nutritional intervention for addressing PEW in kidney disease patients, though further research and clinical trials are needed to validate their efficacy and acceptance within this specific patient population.
Fortifikasi besi dan prebiotik pada kukis terhadap histologi usus tikus anemia Rafika, Muhana; Lestari, Lily Arsanti; Helmyati, Siti
Jurnal Gizi Klinik Indonesia Vol 19, No 4 (2023): April
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.42606

Abstract

Iron dan prebiotic fortification in cookies towards intestine histology anemia ratsBackground: Anemia can also cause damage to small intestinal villous cells. Iron fortification can be an alternative prevention of anemia. Prebiotic additives can reduce the effects of fortification and improve intestinal villous.Objective: The study aims to determine the effect of breadfruit and soybean-based cookies with prebiotic and iron fortification on the small intestine's histology, especially the intestinal villous's height and width.Methods: Experimental study with posttest control group design with a total sample of 48 rats. Rats were divided into eight groups, given breadfruit and soybean-based cookies with the addition of FOS and NaFeEDTA (K1), FOS and FeSO4 (K2), FOS (K3), FeSO4 (K4), NaFeEDTA (K5), without fortification (K6). In addition, K- is a healthy mouse with standard feed, and K + is an anemia mouse. Anemia induction is for two weeks, and intervention is for 28 days. Intestinal histology was observed using an optilab microscope and measured using ImageRaster 4.0.5.Results: There were no significant differences in duodenum villous height, jejunum villous height, and ileum villous width (p>0.05). However, there were significant differences (p <0.05) for duodenum villous width (K- and K3), jejunum villous width (K1 and K4) and ileum villous height (K1, K2 and K +).Conclusions: Giving breadfruit-based and soybeans with prebiotic and iron fortification can increase the height and width of small intestinal villi.
Co-Authors A’yun, Rizka Qurrota ABDUL ROHMAN Abdul Rohman Agnes Murdiati Ainun Nisa Anastasia Eni R Annisa Nurul Huda Arta Farmawati Basrowi, Ray Wagiu Daud, Zulfitri Azuan Mat Dina Septari Anindyah Dwi Lestari Dwi Lestari Emy Huriyati Endy Paryanto Prawirohartono Endy Paryanto Prawirohartono, Endy Paryanto Eni Harmayani Eni Harmayani Eni Harmayani Eni Harmayani Eni R, Anastasia Erryana Martati Fachry Abda El Rahman Farah Faza Farah Nuriannisa Fatma Zuhrotun Nisa Faurina Risca Fauzia Fera Nofiartika Frida Rahmawati Happy Nurlita Octavinanda Helmyati, Siti Herni Astuti I Dewa Putu Pramantara I Dewa Putu Pramantara Inas Nur Hafizhah Indah Indah Ismail Setyopranoto Ita Suryani Iva Tsalissavrina Iva, Tsalissavrina Joko Susilo Joko Susilo Juffrie, Muhammad Karomah, Ulfatul Kusuma, Mutiara Tirta Prabandari Lintang Latifah Mahdiyati Muhammad Juffrie Nadia Miftahul Jannah Ni Wayan Rapiasih Niken Meilani Nofiartika, Fera Novidiyanto Novidiyanto Novidiyanto, Novidiyanto Nurliyani Nyoman Kertia Okta Haksaica Sulistyo Padmawati , Retna Siwi Partini Partini, Partini Perdana Samekto Tyasnugroho Suyoto Prasetyastuti Pratiwi, Dessy Prawiningdyah, Yeni Probosuseno Probosuseno PUJI LESTARI Qisthira Swasti Amirina R. Dwi Budiningsari Rachmadanty, Ajeng Saskia Sekar Rachmawati, Azizah Isna Rachmawati, Yuliana Novita Rafika, Muhana Rahmadya Saputri Rapiasih, Ni Wayan Refdiana Dewi Resha Ayu Wildiana Rissa Saputri Ristanti, Ety Yuni Rizka Qurrota A’yun Rizqi Amalia Rohmah Rosyida Nur Bayti Khusna Ryveka, Aurellia Saputri, Rahmadya Saputri, Rissa Setyo Utami Wisnusanti Sholikhati, Amalia Sarah Siti Helmiyati Siti Helmyati Sitorus, Nova Lidia Soesatyo, Marsetyawan Heparis Nur Ekandaru Soesatyo, Marsetyawan Heparis Nur Ekandaru Sri Kadaryati Sri Nuryani Hidayah Utami Sri Peni Wastutiningsih Sri Raharjo Sri Rahayoe Sridanti Annissa Putie Sulistyo, Okta Haksaica Sunarti, Sunarti Sundjaya, Tonny Supriyati Supriyati . Susetyowati Susi Iravati Susi Iravati Tsalissavrina Iva Vita Yanti Anggraeni Wahyuni, Fani Cahya Widiyani Indrianingrum Wildiana, Resha Ayu Wiryatun Lestariana Wiryatun Lestariana Wiryatun Lestariana, Wiryatun Y. Marsono Yantafi, Ulum Yayi Suryo Prabandari Yeni Prawiningdyah Yudi Pranoto Yuliani, Kartika Yuny Erwanto Yusmiati Yusmiati Yusmiati Yusmiati, Yusmiati