Garuda - Garba Rujukan Digital

Article Per Year (5 Year)

p-Index From 2020 - 2025

0.408

P-Index

This Author published in this journals

All Journal Jurnal Gizi dan Pangan Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat

Hana Fitria Navratilova

Departement Of Community Nutrition, Faculty Of Human Ecology, IPB University, Bogor 16680, Indonesia

Author-ID : 2441325

Agriculture, Biological Sciences & Forestry Health Professions

Published : 3 Documents Claim Missing Document

Claim Missing Document

Articles

Title

Fecal Lipid Content, Serum Lipid Profile, and Intra-Abdominal Fat Accumulation in Normal Rats Supplemented with Rice Bran Oil Navratilova, Hana Fitria; Damayanthi, Evy; Ardiansyah, Romadhony; Fitriyana, Intan Nur; Soejoedono, Retno Damayanti; Thenawidjaja, Maggy
Jurnal Gizi dan Pangan Vol. 15 No. 2 (2020)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

This study aimed to investigate the mechanism of rice bran oil on altering lipid absorption and blood lipid level in normal rat. Male Sprague Dawley rat age 3 months old, weighted 250–300 g were grouped into three groups: control (aquabidest 1 ml), orlistat (2.16 mg / 200 g body weight), and rice bran oil (1.04 mg γ-oryzanol / 200 g body weight). The intervention was given through oral gavage, daily for 28 days. Indicators observed were growth performance, total cholesterol and serum triglyceride levels, lipid levels in feces, and accumulation of intra-abdominal fat. The results showed that the treatment did not significantly affect body weight gain. Fecal lipid levels of orlistat, rice bran oil and control group respectively were 0.19g; 0.17g and 0.13 g (p<0.05), while the percentage of indigestible lipids for orlistat, control and rice bran oil group were 26%, 17% and 13% respectively (p<0.05). Total cholesterol and serum triglyceride levels in rice bran oil group were significantly lower than controls. Rice bran oil did not significantly affect the percentage of total intra-abdominal fat and the weight of the heart and kidney (p>0.05). The intervention of rice bran oil was shown to reduce blood cholesterol and triglyceride levels in normal mice and did not accumulate intra-abdominal fat. The results suggest that rice bran oil might have an effect on blood lipid regulation but not by preventing lipid absorption.

Soy Flour-Based Snack Bar as Potential Snack Alternative for Diabetes Mellitus Naufal Muharam Nurdin; Hana Fitria Navratilova; Karina Rahmadia Ekawidyani; Dessy Pratiwi; Mohamad Yulianto Kurniawan
Jurnal Gizi dan Pangan Vol. 15 No. 3 (2020)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

This study aimed to determine the Glycaemic Index (GI), Glycaemic Response (GR) and Glycaemic Load (GL) of soy flour-based snack bars in healthy volunteers. An open label randomized controlled trial with crossover study design was done involving eighty adults aged 18‒50 years. The glycaemic index was calculated using Incremental Area Under the Blood Glucose Response Curve (iAUC). Friedman’s test was used to determine difference of glucose iAUC between WF and SF. Wilcoxon test was used to determine difference of blood glucose peak, time to blood glucose peak, GI and GR between snack bars. The result observed that median (Q1‒Q3) of GI were 88.4 (42.3‒115.8); WF: 36.6 (21.8‒47.9) (Product SF3, Banana); 36.3 (18.9‒49.2) (Product SF6, Crispy White Chocolate Macadamia); 29.9 (22.0‒43.3) (Product SF5, Crispy Vanilla); 25.9 (17.8‒35.4) (Product SF4; Strawberry); 20.2 (15.3‒22.2) (Product SF1, Almond Chocolate); and 7.1 (5.4‒17.0) (Product SF2, Raisin Almond). We found that GL of WF was (17.7). While, the GL of snack bars made from SF were 4.9 (Product SF3, Banana), 4.1 (Product SF4, Strawberry), 1.9 (Product SF1, Almond Chocolate); 1.8 (Product SF6, Crispy White Chocolate Macadamia), 1.6 (Product SF5, Crispy Vanilla), and 0.9 (Product SF2, Raisin Almond). Friedman statistical test showed significant differences on the blood glucose iAUC between SF and WF (p<0.001). SF snack bar showed different GR results, where the area of each products (SF1‒SF6) curve was significantly lower than WF. Based on Wilcoxon test, the GI and GR of SF were significantly lower than WF (p<0.05). In conclusion, SF snack bars can be classified as a low GI-source snack bar with a low category of glycaemic load; and had relatively high fibre, protein, and fat content which contributed to a lower GI value. Thus, it is a potential snacks alternative for people with blood glucose concerns.

Co-Authors Ahmad Sulaeman Ardiansyah, Romadhony Dessy Pratiwi Evy Damayanthi Fitriyana, Intan Nur Karina Rahmadia Ekawidyani Maggy Thenawidjaja Suhartono Mohamad Yulianto Kurniawan Naufal Muharam Nurdin Retno Damayanti Soejoedono

Title Search

Found 2 Documents Search Journal : Jurnal Gizi dan Pangan

Abstract

Abstract

Title

Found 2 Documents
Search
Journal : Jurnal Gizi dan Pangan