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Virgin Coconut Oil (VCO) Enriched with Zn as Immunostimulator for Vaginal Candidiasis Patient HERY WINARSI; HERNAYANTI HERNAYANTI; AGUS PURWANTO
HAYATI Journal of Biosciences Vol. 15 No. 4 (2008): December 2008
Publisher : Bogor Agricultural University, Indonesia

Disturbance on the immune system and deficiency of Zn is two factors which often trigger vaginal candidiasis patient. The aim of the research was to study the effect of virgin coconut oil (VCO) enriched with Zn to the amount of neutrophil and lymphocyte subset cells, and the level of IL-2 and IgG in vaginal candidiasis patient. Thirty women were grouped into three (ten women in each group): A, B and C, and intervened for two months. Women in A group were intervened with two tablespoon/day; those in B group were intervened with one tablespoon/day; while those in C group served as control (placebo). Blood was sampled at baseline time, one and two months after intervention. Hematological test by Micros-OT was done on a part of blood, and the plasma was used for IL-2 and IgG level tests using ELISA. The virgin coconut oil enriched with Zn maintained the number of neutrophil and NK cells, but increased Tc cells from 521 to 649 cells/mm3, increased Th cells from 1.090 to 1.380 cells/mm3. The enriched VCO also increase level of IL-2 from 0.25313 to 0.27337 pg/ml, while the IgG level changed from equivocal to negative. The recommended dosage was one tablespoon each day. Key words: IL-2, IgG, neutrophil, NK, Th and Tc-cells, VCO, Zn

Effect of Zn Supplemented to Immune Status Premenopausal Women Intervented with Isoflavoned Drinking HERY WINARSI; DEDDY MUCHTADI; FRANSISKA RUNGKAT ZAKARIA; AGUS PURWANTO
HAYATI Journal of Biosciences Vol. 12 No. 2 (2005): June 2005
Publisher : Bogor Agricultural University, Indonesia

The research was conducted to find out the effect of Zn supplement to immune status of premenopausal women intervented with isoflavoned drinking. Respondents were 22 women, more than 40 year of age. They were divided into two groups, i.e. 11 women intervented with isoflavone, and other 11 women intervented with isoflavone and 8 mg Zn. The activities of SOD, catalase and GPX were determined by spectrophotometer, thymulin levels by ELISA, whereas Zn levels by AAS. Result showed that Zn had significantly increased SOD lymphocyte activities (p=0.002) and thymulin plasma (p=0.011). Zn had increased catalase (p=0.103) and GPX (p=0.322) as well, but Zn plasma had decreased (0.163). It was indicated that Zn had improved the immune status by increasing lymphocyte and thymus cells activities.

Effects of Susumeno (skim milk fortified with soy isoflavone and Zn supplement) on menopausal syndrome in premenopausal women Hery Winarsi; Deddy Muchtadi; Fransiska R Zakaria; Bambang Purwantara
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 3 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4629.378 KB)

Premenopause is part of natural aging process in women indicated by the decrease of ovarial estrogen production, and usually followed by development of menopausal syndrome. Susumeno, skim milk fortified with 100 mg of soy isoflavone and 8 mg of Zn was given to premenopausal women for decreasing menopausal syndrome. This research aimed to evaluate the effect of susumeno on menopausal syndrome in premenopausal women. About 33 premenopausal women aged 43-52 years old in Purwokerto were choosen as respondent. Their menopausal syndrome were identified by using questioner. The answers were scored from 1 to 5 ; i.e., 1 = not detected; 2 = less detected; 3 = mildly detected; 4 = detected; 5 = much detected. It was revealed that some of menopausal syndromes had significantly decreased, especially vaginal dryness from less detected to not detected (p=0,01); fatigue from mildly detected to not detected (p=4,07E-05); mindless from mildly detected to not detected (p=0,022); and dyspareunia from less detected to not detected (p=0,036). Key words: menopausal syndrome, soy isoflavone, Zn, premenopausal women.

EFEK SUPLEMENTASI EKSTRAK PROTEIN KECAMBAH KEDELAI TERHADAP KADAR IL-1BETA PENDERITA DIABETES TIPE-2 [The Effect of Soy Germ Protein Extract Supplementation on the Level of IL-1 Beta of Type-2 Diabetic Woman] Hery Winarsi; Agus Purwanto
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 1 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (252.786 KB)

The research was conducted to determine the effect of soy germ protein extract supplementation on the IL-1beta level of type-2 diabetic women. Research subjects were 32 type-2 diabetic women, outpatients of Diabetic Clinics of Margono Soekarjo General Hospital-Purwokerto. These women had blood glucose level above normal, BMI > 23 kg/m2, over 40 years old, lived in Purwokerto, and signed the informed consent. Group A (n=8) was given milk containing soy germ protein extract plus Zinc, Group B (n=8) was given milk containing soy germ protein extract without Zinc, Group C (n=8) was given placebo, and Group D (n=8) was given glibenclamide for 8 weeks. Blood samples ware taken 3 times: 0, 4 and 8 weeks after intervention. The plasma IL-1beta level was analyzed using Elisa. After 8 weeks, the IL-1beta level decreased from 6.01 pg/mL to 2.63 pg/mL (p=0.022) in group A. However, the IL-1beta level in Group A was not different from the Group B (p=0.51). Soy germ protein extract decreased cytokine inflammatory production of type-2 dibetic. Soy germ protein extract with or without Zn had similar effects to glibenclamide in reducing the IL-1beta level (p=0.76).

Isoflavon Kedelai Diperkaya dengan Zn sebagai Suplemen Antiarterosklerosis Wanita Premenopause Hery Winarsi
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 12, No 2 (2007): June 2007
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v12i2.2638

This research was conducted to observe the effect of soy isoflavone and Zn on totalcholesterol, LDL, TG and HDL levels of premenopausal women. Thirty-threepremenopausal women in Purwokerto were given supplement containing soy isoflavoneand Zn during 2 months. In the control group (SO), 11 women were given placebo; inthe group SI, 11 women were given the supplement containing soy isoflavone; and in thegroup SIZ, 11 women were given the supplement containing soy isoflavone and Zn.Blood samples were taken 3 times, i.e. baseline, 1 and 2 month after intervention. Oneml of blood was taken by venoject-heparin, intravenously. Blood plasma was used todetermine total cholesterol, LDL, HDL, and TG levels using spectrophotometer. Dataobtained were analysed by ANOVA. The total cholesterol, LDL, and TG plasma levelsdecreased, from 189,27 to 151,63 mg/dl (p=0,02); from 138,97 to 93,93 mg/dl (p=0,004);and from 208,81 to 121,09 mg/dl (p=0,012) respectively. On the contrary HDL levelincreased, from 48,38 to 67,27 mg/dl (p=1,72E-05) after 2 months of intervention. Soyisoflavone and Zn (SIZ) have potential as antiatherosclerosis supplement.

Kandungan Protein dan Isoflavon pada Kedelai dan Kecambah Kedelai Hery Winarsi; Agus Purwanto; Hidayah Dwiyanti
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 15, No 2 (2010): June 2010
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v15i2.2696

The research was conducted to explore protein and isoflavone content on soy non germed and soy germed. Soybean “slamet” was rinsed, dipped over night, drained, put in a moist room, and water sprinkled once in a while until germed. The husk of soy and soy germ were removed, and then the soy and soy germ were extracted by NaCl physiologic to become slurry. The slurry pH was arranged to 5.0, centrifugated at 10.000 rpm, and the precipitation was dryed in 70oC to obtain the soy protein and the soy germ protein flour. The levels of protein and isoflavone flour were determined. The result showed that protein content of soy was 36.5%, while protein of soy germ was 42%. The isoflavone of soy protein was 26.7 ppm, consisting of 11.5 ppm genistein, 10.2 ppm daidzein and 5 ppm glicitein, but the soy germ protein was 39.1 ppm, consisting of 14.6 ppm genistein, 16.9 ppm daidzein and 7.6 ppm glicitein. The conclusion is that germed process could increase protein and isoflavone content. The soy protein isoflavone was dominated by genistein and daidzein, while soy germ protein isoflavone was dominated by daidzein and glicitein.

YOGURT KACANG MERAH PLUS SUSU KAMBING SEBAGAI SNACK SEHAT TINGGI ZAT BESI BAGI REMAJA ANEMIA Afina Rachma Sulistyaning; Widya Ayu Kurnia Putri; Hery Winarsi; Armaida Fitri
GIZI INDONESIA Vol 43, No 1 (2020): Maret 2020
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v43i1.468

The high prevalence of anemic adolescents in Indonesia resulted in urgent demand for a food product with high iron content as a healthy snack. This research aims to produce the best formula for red bean plus goat milk yogurt. The method was a randomized group design with two factors; the proportion of red bean and goat milk (100:0; 90:10; 80:20; 70:30), and fermentation time (12 and 24 hours). The organoleptic test includes flavor, smell, viscosity, color, and preference using a preference test with 55 panelists. Iron contents measured using the AAS method. The data were analyzed using ANOVA followed by Duncan’s Multiple Range Test. Organoleptic results analyzed using the Friedman test followed with a double comparative test. The best formula determined based on iron content and organoleptic results using the effectivity index. Red bean and goat milk proportion significantly affect iron content (p = 0.037). The combination of fermentation time and red bean-goat milk proportion significantly affects the sensory quality (p = 0.000). Fermentation time had no significant effect on iron content (p = 0.83). The iron contents were 23.30-33.62 mg/L. The best product has a red bean and goat milk proportion of 90 percent:10 percent, 24 hours fermentation, and 33.62 mg/ml iron content. The serving size is 80 ml, fulfilled 10.35 percent daily iron need of female adolescents.

PRODUKSI KARIMPU DAN EFEKNYA DALAM MEMPERBAIKI PROFIL LIPID Hery Winarsi; Adi Amurwanto; Sri Sutji Susilowati
Jurnal Gizi dan Pangan Soedirman Vol 1 No 01 (2017): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

This study aims to counseling and training Karimpu production, and to know the effects of Karimpu on total cholesterol, triglycerides, LDL, and HDL plasma women with hypercholesterolemia. The trainees were 20 mothers from Ciberem village, Sumbang, Banyumas district. Karimpu drinks are composed of Chip Rimpang Cardamom and spices. As the subject of the intervention study were 30 women with hypercholesterolemia (cholesterol level > 200 mg / dl), obesity, age 45-65 years, living in Purwokerto area, willing to sign informed consent. Randomly subjects divided into 3 groups of 10 people each; I, given statin + Karimpu; II, statin + placebo; III, statin for 2 months. Blood samples were taken twice, 0 and 2 months after intervention, centrifuged, the plasma level was tested for total cholesterol, LDL, triglyceride, and HDL. People enthusiastically attended counseling and training showed test results increased 46.1%. The Karimpu product decreases cholesterol (P = 3,71E-07) and LDL (P = 0.0009), and otherwise increases HDL (P = 0.014), and retains triglyceride (P> 0.05) patients with hypercholesterolemia. Karimpu is able to inhibit the development of hypercholesterolemia towards heart disease by improving lipid profile. Keywords: Cardamom rhizome drink, lipid profile, training production. Abstrak Penelitian ini bertujuan untuk memberikan pelatihan produksi Karimpu (minuman kaya antioksidan rimpang kapulaga) dan mengetahui efeknya terhadap kadar kolesterol total, trigliserida, LDL, dan HDL wanita penderita hiperkolesterolemia. Peserta pelatihan adalah 20 ibu-ibu dari desa Ciberem, Sumbang, Kabupaten Banyumas. Minuman Karimpu tersusun atas Chip Rimpang kapulaga dan rempah-rempah. Sebagai subjek untuk diintervensi adalah 30 wanita dengan hiperkolesterolemia, obesitas, usia 45-65 tahun, tinggal di daerah Purwokerto, dan bersedia untuk menandatangani informed consent. Subjek secara acak dibagi menjadi 3 kelompok, masing-masing 10 orang; I, diberi statin + Karimpu; II, statin + plasebo; dan III, statin, selama 2 bulan. Sampel darah diambil 2 kali, 0 dan 2 bulan setelah intervensi, lalu disentrifugasi. Bagian plasma ditentukan kadar kolesterol total, LDL, trigliserida, dan HDL. Hasilnya, peserta antusias mengikuti penyuluhan dan pelatihan produksi karimpu, ditunjukkan hasil tes meningkat 46,1%. Produk minuman menurunkan kadar total kolesterol (P = 3,71E-07) dan LDL (P = 0,0009), dan sebaliknya meningkatkan HDL (P = 0,014), dan mempertahankan trigliserida (P> 0,05). Dengan demikian, karimpu diyakini dapat menghambat perkembangan hiperkolesterolemia terhadap penyakit kardiovaskular dengan cara memperbaiki profil lipid. Kata kunci: minuman rimpang kapulaga, profil lipid, pelatihan produksi

EFEK LAMA PERKECAMBAHAN TERHADAP SIFAT SENSORI DAN KADAR PROTEIN TERLARUT SUSU KECAMBAH KACANG MERAH (Sukarah) UNTUK REMAJA OBESITAS Milla Nurjanati; Hery Winarsi
Jurnal Gizi dan Pangan Soedirman Vol 2 No 2 (2018): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

This study aims to determine the effect of germination on the nature of sensory and dissolved protein content of red bean sprouts milk. This non-factorial experimental study used a randomized block design. The factors studied were germination time: 0 hours, 8 hours, 16 hours, and 24 hours. Parameters tested were soluble protein content and sensory properties including color, flavor, taste, and viscosity. Sensory test using hedonic test and hedonic quality with 50 panelist. The results were analyzed using Friedman test followed by Multiple Comparison Test at 5% level, if there is significantly different. Effectiveness index were used to determine the best product. Data were analyzed using F test at 95% confidence level. If there is significantly different continue with DMRT at 5% level. The results was no effects of the length of time germination on soluble protein content, preferences on color, odor, and viscosity (p> 0.05). The germination period had an effect on hedonic quality in the color, flavor, taste, and thickness of product (p <0,05). The best sprout milk was for 16 hours. Thus, germination affect taste preferences, and hedonic quality in the color, flavor, taste, and viscosity of sukarah.

PEMAHAMAN MENGENAI DIET GLUTEN FREE CASEIN FREE (GFCF) SERTA PENERAPANNYA PADA ANAK AUTIS TINGKAT SEKOLAH DASAR DI SLB C YAKUT PURWOKERTO yukika fatma; Hery Winarsi; Dyah Umiyarni Purnamasari
Jurnal Gizi dan Pangan Soedirman Vol 1 No 01 (2017): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

ABSTRACT The objective of this study was to access an understanding about Gluten-Free Casein-free Diet (GFCF) and its application in autism children in special need school C Yakut Purwokerto. This study uses qualitative research methods, descriptive depth interviews with 6 key informants and 11 informants support. The results showed that the mother initially did not understand and know about the GFCF diet. After got information from therapy, physician, psychologist and school teacher, they understanding of GFCF diet with is proved by mothers already know what foods must be limited. But the mother has not been able to implement a GFCF diet in everyday life as evidenced by the child is still often eat foods made from flour and milk. This is also evidenced in the form Food Frequency Quetionnaire Qulitative. Mother's level of understanding about the GFCF diet has been good, but from the 6 main informant could not do GFCF diet properly and strictly. Keywords: Autism, Diet Gluten Free Casein Free, Flour and milk ABSTRAK Sekitar 60% penyandang autis mempunyai gangguan sistem pencernaan akibat alergi makanan. Gangguan sistem pencernaan ini mengakibatkan terjadinya kebocoran usus (Leaky Gut). Dampak leaky gut pada autis menyebabkan produksi hormon sekretin terhambat. Sebagai akibat, protein susu sapi (casein) dan gandum (gluten) tidak dapat dicerna dengan sempurna, karena protein tersebut tidak berubah menjadi asam amino tetapi menjadi peptida yang seharusnya dibuang lewat urin, akan tetapi pada anak autis peptida ini diserap kembali oleh tubuh dan masuk ke otak dan diubah oleh reseptor opioid menjadi morfin. Untuk itu anak autis harus membatasi asupan makanan dari gluten dan kasein, agar tidak membuat anak hiperaktif dan tantrum. Tujuan penelitian ini adalah mengetahui gambaran pemahaman ibu mengenai diet GFCF serta sejauh mana ibu menerapkan diet tersebut pada anaknya. Penelitian ini menggunakan metode penelitian kualitatif, jenis deskriptif dengan wawancara mendalam kepada 6 informan utama dan 11 informan pendukung. Hasil menunjukkan bahwa ibu pada awalnya tidak memahami dan mengetahui mengenai diet GFCF. Setelah mendapatkan informasi dari terapi, dokter, psikolog dan guru sekolah ibu menjadi paham mengenai diet GFCF dengan dibuktikan ibu sudah mengetahui makanan apa saja yang harus dibatasi. Namun ibu belum bisa menerapkan diet GFCF di kehidupan sehari-hari yang dibuktikan dengan anak masih sering mengonsumsi makanan berbahan dasar tepung dan susu. Hal ini juga dibuktikan dalam form Food Frequency Quetionnaire (FFQ) Qulitative. Tingkat pemahaman ibu mengenai diet GFCF sudah baik, namun dari 6 informan utama belum bisa melakukan diet GFCF dengan baik dan secara ketat. Kata Kunci : Autis, Diet Gluten Free Casein Free, tepung dan susu

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