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Leily Amalia

Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA), Institut Pertanian Bogor, Jl. Raya Darmaga, Bogor 16880

Author-ID : 2440699

Health Professions

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PENGETAHUAN GIZI, AKTIVITAS FISIK, DAN TINGKAT KECUKUPAN GIZI AKTIVIS BADAN EKSEKUTIF MAHASISWA (BEM) IPB Susi Nurohmi; Leily Amalia
Jurnal Gizi dan Pangan Vol. 7 No. 3 (2012)
Publisher : Food and Nutrition Society of Indonesia

The study was aimed to analyze nutrition knowledge, physical activity, and nutrient adequacy level among Excutive Board Students of Bogor Agriculture University (BEM-IPB). The study was conducted since February until May 2012 in Campus of IPB Dramaga, Bogor. The subjects were 86 students, selected purposively from every areas of BEM faculties. The data consisted of individual characteristics, nutrition knowledge, physical activity, and daily food consumption. Data of food consumption was collected by 2x24 recall method at weekend and class day. In average, nutritional status of subjects was categorized as normal (BMI 21.7±2.9 kg/m2). Subjects nutrition knowledge mostly was moderate (79.1%). Physical activity of subjects in general was light (PAL=1.64). This implied to amount of estimated energy requirement which is lower than amount of recommended energy intake for Indonesian people, i.e 2,349 kcal vs 2,550 kcal (for men) and 1,851 kcal vs 1,900 kcal (for women). In general, the means of nutrients adequacy level were adequate, energy and protein (90—110%RDA), and micronutrients of vitamin A, vitamin B, and iron (>77%RDA). However, adequacy level of vitamin C and calsium was still deficient (<77%RDA). Based on %RDA category, there was a different trend in subject distribution between macro dan micronutrients. %RDA of energy and protein were mostly categorized as adequate (40.0% and 33.0% respectively). However, in case of micronutrient, subject categorized as deficient was larger than adequate, especially on vitamin C (77.0% vs 23.0%), calsium (66.0% vs 34%) and iron (55.0% vs 45.0%).

PEMANFAATAN TEPUNG SUKUN (Artocarpus altilis sp.) PADA PEMBUATAN ANEKA KUDAPAN SEBAGAI ALTERNATIF MAKANAN BERGIZI UNTUK PMT-AS Dewanti Putri Pratiwi; Ahmad Sulaeman; Leily Amalia
Jurnal Gizi dan Pangan Vol. 7 No. 3 (2012)
Publisher : Food and Nutrition Society of Indonesia

Breadfruit is valuable fruit and has a good of nutrient content, but its usage is limited by poor storage properties of fresh fruit. Processing into flour, can increase its utilization. The aim of this research was to utilize breadfruit flour in production of nutritious snack foods for School Supplementary Feeding Programme (PMT-AS). There were three products developed in this study; brownies, pia, and croquette. The research was conducted using experimental design. The proportions of breadfruit flour and wheat flour were different for each product, which brownies was formulated using 70:30, 80:20, 90:10, and 100:0; whereas pia and croquette was formulated by 50:50, 60:40, 70:30, and 80:20. Proximate analysis showed that 100 g brownies contained 409 kcal energy and 7.5 g protein, 100 g pia had 383 kcal energy and 6.7 g protein and croquette had the highest energy and protein content is 455 kcal and 9.9 g protein. In conclusion, all products were suitable as alternative snacks for PMT-AS. The products have met 300 kcal energy and 5 g protein per serving size. Considered also the cost of production, these products have fulfilled criteria to be used in PMT-AS.

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