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Leily Amalia

Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, Institut Pertanian Bogor

Author-ID : 2439908

Health Professions

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PERKEMBANGAN KONSUMSI TERIGU DAN PANGAN OLAHANNYA DI INDONESIA 1993-2005 Hardinsyah Hardinsyah; Leily Amalia
Jurnal Gizi dan Pangan Vol. 2 No. 1 (2007)
Publisher : Food and Nutrition Society of Indonesia

The objective of this study was to analyze trend of wheat flour consumption and its processed products in Indonesia since 1993 until 2005. The data used were food consumption data of Socio-economic Survey (SUSENAS) collected by Statistics Indonesia (Badan Pusat Statistik, BPS). The results showed that the wheat flour consumption and its processed products tended to increase from 1993 to 2005. The rapid increase was occurred in the period of 1993-1996 and 1999-2005. Three kinds of wheat flour-processed products that significantly increased were instant noodle, fried food and snack for children. The average consumption level of wheat flour and their processed products in 2005 in urban areas were higher than the consumption level in rural areas, namely 47.7 vs. 36.3 g/cap/d. Among all of the wheat flour-processed food, wheat flour based-fried food, instant noodle, and noodle with meat ball (mie bakso) were the most three popular kind of wheat flour processed products consumed by Indonesian people, 49.4, 48.6 and 44.7% respectively. The consumption pattern was relatively similar between urban and rural areas. It indicated that wheat flour processed food had already been a part of food consumption pattern of Indonesian people.

ANALISIS DISKRIMINAN UNTUK MENENTUKAN INDIKATOR GARIS KEMISKINAN Dadang Sukandar; Nani Sufiani Suhanda; Leily Amalia; Khairunisa Khairunisa
Jurnal Gizi dan Pangan Vol. 3 No. 2 (2008)
Publisher : Food and Nutrition Society of Indonesia

The objectives of this study are to: 1) determine poverty line gold standard of farmers, 2) compare the gold standard with existing poverty line i.e. Sajogyo, Central Bureau of Statistics, BKKBN, World Bank US $ 1 and World Bank US $ 2, and 3) derive poverty indicators. This research was conducted in Subang, West Java. As many as 522 farmer households were collected as sample through stratified random sampling with proportional allocation. Data collected include socio-economic, income, expenditure, food consumption, health, anthropometry, agriculture aspects and living cost component and their prices. The Gold Standard was obtained through distribution standard normal while poverty indicator was derived through discriminant analysis. The results show that the poverty line gold standard of farmer is Rp. 457,558/capita/month which is equivalent to 2.29 gram of gold/capita/month. Discriminant analysis give five indicators of poverty namely, number of households member, husband education level, nutritional status of children, frequency of egg consumption, and land size manage by farmers.

SUBSTITUSI TEPUNG KEPALA IKAN LELE DUMBO (Clarias Gariepinus sp) UNTUK MENINGKATKAN KANDUNGAN KALSIUM CRACKERS Herviana Ferazuma; Sri Anna Marliyati; Leily Amalia
Jurnal Gizi dan Pangan Vol. 6 No. 1 (2011)
Publisher : Food and Nutrition Society of Indonesia

The using of fish by-products has not been optimally developed in food processing. The objective of this research was to study the using of catfish's head flour as a part of material in formulating crackers to increase its calsium content. The method for making this flour was based on thermal process using drum dryer. The physical and chemical properties were analysed. Crackers was formulated by using catfish's head flour with trial and error method. The formulations were then F0 (0:100), F1 (7,5:92,5), F2 (12,5:87,5), F3 (17,5:82,5), and F4 (22,5:77,5). F1 and F2 crackers were chosen formulations based on organoleptic test. The result of chemical analysis were respectively: moisture 2,4-3,3% (wb), ash 3,7-4,97% (wb), protein 9,9-11,4% (wb), lipid 19,2-20,5% (wb), carbohydrate 63,9-69,6% (wb), and energy 480-484 kkal (wb). F1 crackers contained 0,3634% of calcium (wb) while F2 crackers contained 0,3147% of calcium (wb). The phospor's content in F1 and F2 crackers were respectively: 0,2362% (wb) and 0,3147% (wb). The contribution of calcium content in crackers were calculated based on RDA (Recommended Dietary Allowance) for children, adolescents, and adults. F1 crackers fulfilled calcium’s RDA respectively : 25,8% for children; 15,5% for adolescents, and 19,3% for adults. F2 crackers fulfilled calcium’s RDA respectively: 39,9% for children; 23,9% for adolescents, and 29,9% for adults. The amount of crackers that should be consumed was at least as much 44 gram/day. Key words: catfish's head flour, crackers, calcium content

NILAI INDEKS GLIKEMIK BERBAGAI PRODUK OLAHAN SUKUN (Artocarpus altilis) Rakhmawati FKR; Rimbawan Rimbawan; Leily Amalia
Jurnal Gizi dan Pangan Vol. 6 No. 1 (2011)
Publisher : Food and Nutrition Society of Indonesia

A new approach based on glycemic index was suggested in choosing foods as a source of carbohydrate. A study on glycemic index of selected Indonesian food has been conducted such as breadfruit which is a source of carbohydrate. The objective of this study was to analyze glycemic index value of breadfruit products such as fried breadfruit, steamed breadfruit, boiled breadfruit, and breadfruit cookies. These processing was choosen based on common method of breadfruit cooking in Indonesia. Breadfruits from Kudus were selected. That breadfruit had processed into four kinds of breadfruit products namely fried breadfruit, steamed breadfruit, boiled breadfruit, and breadfruit cookies. The foods were analyzed the nutrient composition of the four breadfruit products. Six healthy subjects (3 males and 3 females) with BMI between 18.5 and 22.9 kg/m2 were selected. GI value of four breadfruit products determined by standard method (Miller 1996). Measurement of GI was conducted after approval of the Ethics Committee (No. LB.03.04/KE/4914/2010) received. Proximate analysis showed that nutrient contents of the products were as follows : moisture content (wet based, wb) of breadfruit products such as fried breadfruit, steamed breadfruit, boiled breadfruit, and breadfruit cookies were 51.01%, 71.75%, 79.91%, and 4.24% respectively, protein content (dry based, db) were 1.22%, 2.11%, 3.2%, and 3.53% respectively, fat content (db) were 20.07%, 0.61%, 0.73, and 30.12% respectively, carbohydrate by difference content (db) were 73.36%, 90.30%, 90.78%, and 64.37% respectively, and total dietary fiber content (db) were 16.5%, 25.76%, 30.47%, and 4.36% respectively. The result showed that glycemic index of fried breadfruit, steamed breadfruit, boiled breadfruit, and breadfruit cookies were 82, 89, 85, and 80 respectively. Those four products were classified as high GI category. Statistical analysis showed that treatment did not affect the GI value.

FORMULASI CINCAU JELLY DRINK (Premna oblongifolia L Merr) SEBAGAI PANGAN FUNGSIONAL SUMBER ANTIOKSIDAN Nur Khoiriyah; Leily Amalia
Jurnal Gizi dan Pangan Vol. 9 No. 2 (2014)
Publisher : Food and Nutrition Society of Indonesia

The objectives of this study were to make formulation of jelly drink product made from clump cincau leaf (Premna oblongifolia L Merr), to analyze hedonic and hedonic quality of the formulas, to analyze nutrient, fiber, and total phenol contents and antioxidative activity of the selected formula. The formulation was made to be three formulas, namely formula 1 (0.3% of carrageenan), formula 2 (0.4% of carrageenan), and formula 3 (0.5% of carrageenan). Ranking score showed the selected formula was the formula 1 (0.3% of carrageenan). Nutrient content of the selected formula showed that water, ash, protein, fat and carbohydrate level were 98.54%, 0.29%, 0.13%, 0.10%, and 0.95% (wet basis) respectively. The total dietary fiber content of the selected formula was 2%, comprised of soluble 1.1% and insoluble dietary fiber 0.9%. The total phenol of the selected formula was 78.32 mg GAE/100g. Antioxidant activity of cincau jelly drink product which indicated by IC50 value was 1 045 μL, which is categorized as strong inhibitation capacity. The acceptance of the formula by consumers was 69.07% and it is categorized as moderate acceptance, with the most preference attribute was melon aroma.

Co-Authors Dadang Sukandar Hardinsyah Herviana Ferazuma Khairunisa Khairunisa Nani Sufiani Suhanda Nur Khoiriyah Rakhmawati FKR Rimbawan , Sri Anna Marliyati

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