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All Journal Jurnal Teknologi Dan Industri Pangan Buletin Peternakan Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Jurnal Sains dan Teknologi Pangan Jurnal Ilmu Pangan dan Hasil Pertanian AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat Jurnal Gizi dan Pangan Soedirman (JGPS) Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Pengabdian Multidisiplin Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)

Hidayah Dwiyanti

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Author-ID : 256971

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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KEBIASAAN MENGONSUMSI JAJAN TERHADAP STATUSGIZI PADAANAK SEKOLAH PENGGUNA KATERING DAN NONKATERING (KASUS DI SD UMP PURWOKERTO DAN SDN 2 DUKUHWALUH) rahma, iken; nuraeni, indah; Dwiyanti, Hidayah
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   This research aims to know the difference between snacking habit and nutritional status of catering and non-catering food consumer in SD-UMP Purwokerto and SDN 2 Dukuhwaluh as well as knowing the corelation between snacking habit and nutritional status in SD UMP Purwokerto and SDN 2 Dukuhwaluh. This research used cross sectional design with thirty eight respondents were collected by Simple Random Sampling method. Snacking habit was obtained by using FFQ. The data were analyzed by using Chi-Square and Mann Whitney analysis. Univariate analysis showed that the snacking habit on catering food consumers was 28.5%, whereas on non-catering food consumers was 76.5%. Bivariate analysis result showed the difference between snacking (p= 0.004) and nutritional status ( p= 0.044) on catering and non-catering food consumers in SD UMP Purwokerto and SDN 2 Dukuhwaluh. There was no corelation between snacking habit and the nutritional status in SD UMP Purwokerto and SDN 2 Dukuhwaluh (p= 0,117) and ( p=0,142). There was difference in snacking habit and nutritional status on students who were catering and non-catering consumers in SD UMP Purwokerto and SDN 2 Dukuhwaluh and there was no corelation between snacking habit and nutritional status in SD UMP Purwokerto and SDN 2 Dukuhwaluh.  Key words: Snacking habit, Nutritional status, catering food, non-catering food.  ABSTRAK Kebiasaan mengonsumsi jajan dapat mempengaruhi status gizi. Penelitian ini bertujuan untuk mengetahui perbedaan kebiasaan jajan dan status gizi anak sekolah pengguna katering dan non-katering serta mengetahui hubungan kebiasaan jajan terhadap status gizi di SD UMP Purwokerto dan SDN 2 Dukuhwaluh. Desain penelitian ini menggunakan cross sectional dengan 38 responden dengan metode Simple Random Sampling. Kebiasaan konsumsi jajan diperoleh menggunakan FFQ. Data di analisis menggunakan uji Chi-Square dan uji Mann Whitney. Hasil uji univariat menunjukkan bahwa pada anak sekolah pengguna katering kebiasaan jajan yaitu sebesar 28,5% sedangkan anak sekolah yang non-katering sebesar 76,5%. Hasil uji bivariat menunjukkan terdapat perbedaan kebiasaan jajan ( p = 0,004) dan status gizi ( p= 0,044) pada anak sekolah pengguna katering dan non-katering di SD UMP Purwokerto dan SDN 2 Dukuhwaluh serta tidak terdapat hubungan antara kebiasaan jajan terhadap status gizi di SD UMP Purwokerto dan SDN 2 Dukuhwaluh (p= 0,117) dan (p= 0,142). Terdapat perbedaan kebiasaan konsumsi jajan dan status gizi pada anak sekolah pengguna katering dan non-katering di SD UMP Purwokerto dan SDN 2 Dukuhwaluh serta tidak terdapat hubungan antara kebiasaan mengonsumsi jajan terhadap status gizi di SD UMP Purwokerto dan di SDN 2 Dukuhwaluh.  Kata Kunci: Kebiasaan jajan, Status Gizi, katering, non-katering.  

KANDUNGAN PROTEIN DAN ISOFLAVON PADA KEDELAI DAN KECAMBAH KEDELAI Winarsi, Hery; Purwanto, Agus; Dwiyanti, Hidayah
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 15, No 2 (2010): June 2010
Publisher : Universitas Atma Jaya Yogyakarta

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.

PENGARUH RASIO BAHAN PENYALUT MALTODEKSTRIN DAN GUM ARAB TERHADAP MIKROKAPSUL KELOPAK BUNGA ROSELA (Hibiscuss sabdariffa L) Purwanti, Yunika; Dwiyanti, Hidayah; Septiana, Aisyah Tri; Purbowati, Ike Sitoresmi Mulyo
Jurnal Sains dan Teknologi Pangan Vol 6, No 5 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTRoselle flower (Hibiscus sabdariffa L.) petal extract contains bioactive compounds, namely phenol, anthocyanin, vitamin C, and antioxidants. Bioactive compounds can function as antibacterial, anticancer, anti-inflammatory, and antioxidant. The liquid form of this extraction has disadvantages, namely difficult handling and distribution, lack of flexibility, and short shelf life. An alternative method to overcome these is microcapsule technology. The microencapsulation process uses maltodextrin and gum arabic coating materials. The research objective was to produce roselle microcapsules with good chemical characteristics. The experimental design used in this study was a completely randomized design (CRD) with one factor, namely variations in the ratio of maltodextrin coating material:gum arabic (1:9, 3:7, 5:5, 7:3, and 9:1). The chemical characteristics of Roselle microcapsules observed included vitamin C, total phenol, anthocyanins, and antioxidant activity. The results show that the best treatment was the sample with a 1:9 ratio of maltodextrin coating: gum arabic which has 51.92 mg/100g vitamin C, 10.27 mg/100g total phenol, 13.03 mg/ anthocyanin L, and 8.94% in 500 ppm antioxidant activity.Keywords: Roselle, microencapsulation, gum arabic, maltodextrinABSTRAKEkstrak kelopak bunga rosela (Hibiscus sabdariffa L.) mengandung senyawa bioaktif yaitu fenol, antosianin, vitamin C dan aktivitas antioksidan. Senyawa bioaktif dapat berfungsi sebagai antibakteri, antikanker, antiinflamasi dan antioksidan. Bentuk cair hasil ekstraksi ini memiliki kekurangan yaitu penanganan bahan dan distribusi yang sulit, kurang fleksibel, dan masa simpan yang singkat. Alternatif metode untuk mengatasi hal tersebut adalah teknologi mikrokapsul. Proses mikroenkapsulasi menggunakan bahan penyalut maltodekstrin dan gum arab. Tujuan penelitian untuk menghasilkan mikrokapsul rosela dengan karakteristik kimia yang baik. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu variasi rasio bahan penyalut maltodekstrin : gum arab (1:9; 3:7; 5:5; 7:3; dan 9:1). Karakteristik kimia mikrokapsul rosela yang diamati meliputi vitamin C, total fenol, antosianin dan aktivitas antioksidan. Hasil penelitian menunjukkan perlakuan terbaik yaitu rasio bahan penyalut maltodektrin:gum arab (1:9) menghasilkan nilai vitamin C 51.92 mg/100g, total fenol 10.27 mg/100g, antosianin 13.03 mg/L, dan aktivitas antioksidan 8.94% dalam 500 ppm..Kata kunci: Rosela, mikrokapsul, gum arab, maltodekstrin

The Inhibition of Low Density Lipoprotein Oxidation and Cholesterol Accumulation on the Macrophage by Temulawak Extract Aisyah Tri; Hidayah Dwiyanti; Deddy Muchtadi; Fransiska Zakaria
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 3 (2006): 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 (394.057 KB)

Coronary heart disease is caused among others by atherosclerosis, which is the result of oxidized low density lipoprotein (LDL) and cholesterol accumulation on the macrophage. This were reported to be inhibited by temulawak (Curcuma xanthorizza Roxb). The objective of this study was to find out the types and consentrations of temulawak extract which could inhibit LDL oxidation, and to find out the effect of temulawak extract on the accumulation of cholesterol on macrophage. Temulawak was extracted by water, ethanol, aceton and dichlorometane. Inhibition of LDL oxidation was analyzed by measuring the level of malonaldehyde content of the oxidized LDL-CuSO4 which were given water extract, ethanol extract, aceton extract and dichlorometane extract. of temulawak at concentrations of 43 ?g, 430 ?g, and 4300 ?g per ml of LDL. The percentage of malonaldehyde reduction due to addition of water, ethanol, acetone and dichloromethane extract were 44.27; 47.68; 51.83 and 61.2 respectively. The inhibition of LDL oxidation by temulawak extract depends on the concentrations. The percentage of malonaldehyde reduction due to addition of temulawak extract of 43 Ã‚Âµg, 430 Ã‚Âµg, and 4300 Ã‚Âµg per ml of LDL were 43.63; 56.72; and 53.89 Concentrations of temulawak extract resulting in the highest inhibition of LDL oxidation was 430 Ã‚Âµg/ml LDL. Temulawak extract tends to inhibit cholesterol accumulation on the macrophage. There is a correlation between the inhibition of cholesterol accumulation on the macrophage and the inhibition of LDL oxidation by temulawak extract. Key words : Low density lipoprotein, macrophage, cholesterol, temulawak (Curcuma xanthorriza Roxb)

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.

KEBIASAAN MENGONSUMSI JAJAN TERHADAP STATUSGIZI PADAANAK SEKOLAH PENGGUNA KATERING DAN NONKATERING (KASUS DI SD UMP PURWOKERTO DAN SDN 2 DUKUHWALUH) iken rahma; indah nuraeni; Hidayah Dwiyanti
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 This research aims to know the difference between snacking habit and nutritional status of catering and non-catering food consumer in SD-UMP Purwokerto and SDN 2 Dukuhwaluh as well as knowing the corelation between snacking habit and nutritional status in SD UMP Purwokerto and SDN 2 Dukuhwaluh. This research used cross sectional design with thirty eight respondents were collected by Simple Random Sampling method. Snacking habit was obtained by using FFQ. The data were analyzed by using Chi-Square and Mann Whitney analysis. Univariate analysis showed that the snacking habit on catering food consumers was 28.5%, whereas on non-catering food consumers was 76.5%. Bivariate analysis result showed the difference between snacking (p= 0.004) and nutritional status ( p= 0.044) on catering and non-catering food consumers in SD UMP Purwokerto and SDN 2 Dukuhwaluh. There was no corelation between snacking habit and the nutritional status in SD UMP Purwokerto and SDN 2 Dukuhwaluh (p= 0,117) and ( p=0,142). There was difference in snacking habit and nutritional status on students who were catering and non-catering consumers in SD UMP Purwokerto and SDN 2 Dukuhwaluh and there was no corelation between snacking habit and nutritional status in SD UMP Purwokerto and SDN 2 Dukuhwaluh. Key words: Snacking habit, Nutritional status, catering food, non-catering food. ABSTRAK Kebiasaan mengonsumsi jajan dapat mempengaruhi status gizi. Penelitian ini bertujuan untuk mengetahui perbedaan kebiasaan jajan dan status gizi anak sekolah pengguna katering dan non-katering serta mengetahui hubungan kebiasaan jajan terhadap status gizi di SD UMP Purwokerto dan SDN 2 Dukuhwaluh. Desain penelitian ini menggunakan cross sectional dengan 38 responden dengan metode Simple Random Sampling. Kebiasaan konsumsi jajan diperoleh menggunakan FFQ. Data di analisis menggunakan uji Chi-Square dan uji Mann Whitney. Hasil uji univariat menunjukkan bahwa pada anak sekolah pengguna katering kebiasaan jajan yaitu sebesar 28,5% sedangkan anak sekolah yang non-katering sebesar 76,5%. Hasil uji bivariat menunjukkan terdapat perbedaan kebiasaan jajan ( p = 0,004) dan status gizi ( p= 0,044) pada anak sekolah pengguna katering dan non-katering di SD UMP Purwokerto dan SDN 2 Dukuhwaluh serta tidak terdapat hubungan antara kebiasaan jajan terhadap status gizi di SD UMP Purwokerto dan SDN 2 Dukuhwaluh (p= 0,117) dan (p= 0,142). Terdapat perbedaan kebiasaan konsumsi jajan dan status gizi pada anak sekolah pengguna katering dan non-katering di SD UMP Purwokerto dan SDN 2 Dukuhwaluh serta tidak terdapat hubungan antara kebiasaan mengonsumsi jajan terhadap status gizi di SD UMP Purwokerto dan di SDN 2 Dukuhwaluh. Kata Kunci: Kebiasaan jajan, Status Gizi, katering, non-katering.

KEBIASAAN MENGONSUMSI JAJAN TERHADAP STATUSGIZI PADAANAK SEKOLAH PENGGUNA KATERING DAN NONKATERING (KASUS DI SD UMP PURWOKERTO DAN SDN 2 DUKUHWALUH) iken rahma; indah nuraeni; Hidayah Dwiyanti
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 This research aims to know the difference between snacking habit and nutritional status of catering and non-catering food consumer in SD-UMP Purwokerto and SDN 2 Dukuhwaluh as well as knowing the corelation between snacking habit and nutritional status in SD UMP Purwokerto and SDN 2 Dukuhwaluh. This research used cross sectional design with thirty eight respondents were collected by Simple Random Sampling method. Snacking habit was obtained by using FFQ. The data were analyzed by using Chi-Square and Mann Whitney analysis. Univariate analysis showed that the snacking habit on catering food consumers was 28.5%, whereas on non-catering food consumers was 76.5%. Bivariate analysis result showed the difference between snacking (p= 0.004) and nutritional status ( p= 0.044) on catering and non-catering food consumers in SD UMP Purwokerto and SDN 2 Dukuhwaluh. There was no corelation between snacking habit and the nutritional status in SD UMP Purwokerto and SDN 2 Dukuhwaluh (p= 0,117) and ( p=0,142). There was difference in snacking habit and nutritional status on students who were catering and non-catering consumers in SD UMP Purwokerto and SDN 2 Dukuhwaluh and there was no corelation between snacking habit and nutritional status in SD UMP Purwokerto and SDN 2 Dukuhwaluh. Key words: Snacking habit, Nutritional status, catering food, non-catering food. ABSTRAK Kebiasaan mengonsumsi jajan dapat mempengaruhi status gizi. Penelitian ini bertujuan untuk mengetahui perbedaan kebiasaan jajan dan status gizi anak sekolah pengguna katering dan non-katering serta mengetahui hubungan kebiasaan jajan terhadap status gizi di SD UMP Purwokerto dan SDN 2 Dukuhwaluh. Desain penelitian ini menggunakan cross sectional dengan 38 responden dengan metode Simple Random Sampling. Kebiasaan konsumsi jajan diperoleh menggunakan FFQ. Data di analisis menggunakan uji Chi-Square dan uji Mann Whitney. Hasil uji univariat menunjukkan bahwa pada anak sekolah pengguna katering kebiasaan jajan yaitu sebesar 28,5% sedangkan anak sekolah yang non-katering sebesar 76,5%. Hasil uji bivariat menunjukkan terdapat perbedaan kebiasaan jajan ( p = 0,004) dan status gizi ( p= 0,044) pada anak sekolah pengguna katering dan non-katering di SD UMP Purwokerto dan SDN 2 Dukuhwaluh serta tidak terdapat hubungan antara kebiasaan jajan terhadap status gizi di SD UMP Purwokerto dan SDN 2 Dukuhwaluh (p= 0,117) dan (p= 0,142). Terdapat perbedaan kebiasaan konsumsi jajan dan status gizi pada anak sekolah pengguna katering dan non-katering di SD UMP Purwokerto dan SDN 2 Dukuhwaluh serta tidak terdapat hubungan antara kebiasaan mengonsumsi jajan terhadap status gizi di SD UMP Purwokerto dan di SDN 2 Dukuhwaluh. Kata Kunci: Kebiasaan jajan, Status Gizi, katering, non-katering.

Teknologi Tepat Guna Pada Pemanfaatan Residu Kapulaga Bagi Kemandirian Ekonomi Masyarakat Pedesaan Isnaeni Rokhayati; Oti Kusumaningsih; Tri Watiningsih; Hery Winarsih; Eka Prasasti Nur Rahmani; Hidayah Dwiyanti
Jurnal Pengabdian Multidisiplin Vol. 4 No. 3 (2024): Jurnal Pengabdian Multidisiplin
Publisher : Kuras Institute & Scidac Plus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51214/002024041221000

Pelaksanaan program Kosabangsa tahun 2024 di Desa Sambirata Kecamatan Cilongok Kabupaten Banyumas, dimulai bulan September sampai bulan Desember 2024. Terdapat masalah hasil perkebunan berupa rimpang kapulaga yang dijual ke pasar lokal dengan harga yang relatif murah serta terdapat residu/sisa sisa kapulaga yang melimpah. Permasalahan mitra kelompok tani kapulaga Lankapole yaitu banyaknya residu kapulaga yang belum dimanfaatkan. Tujuan Program Kosabangsa ini adalah untuk meningkatkan kemandirian ekonomi masyarakat melalui pengolahan residu kapulaga menjadi tepung kapulaga sebagai minuman Kesehatan. Mitra kelompok tani belum memiliki teknologi tepat guna, belum memiliki peralatan/mesin pengolahan produk, strategi pemasaran yang belum memadai, serta ketrampilan dan kemampuan manajemen usaha kelompok yang sangat terbatas. Program Kosabangsa 2024 dilaksanakan melalui Sosialisasi, pelatihan, praktek dan penerapan teknologi, partisipasi mitra, pemberian hibah alat dan mesin teknologi tepat guna, serta keberlanjutan yang diharapkan tercapainya peningkatan kesejahteraan dan kemandirian ekonomi masyarakat desa.

Physicochemical Analysis of Yoghurt with Red Dragon Fruit Juice-Ants' Nest Extract and Sucrose-Fructose Proportion Noorzantika, Istyani Fitria; Dwiyanti, Hidayah; Prihananto, Vincentius
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 8, No 2 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v8i2.21178

The development of goat's milk-based yoghurt with the addition of sucrose-fructose proportions, ant nest extract and red dragon fruit juice as an alternative functional food high in antioxidants and fiber. The aim of the research was to determine the effect of the proportion of sucrose-fructose, the effect of the concentration of ant nest extract and red dragon fruit juice (ESBN), as well as the interaction of the two factors on the physicochemical properties of yoghurt, and determine the best product based on the physicochemical properties of yoghurt. The research used a two-factor Randomized Group Design (RAK) experimental method namely: 1) Proportion of sucrose-fructose (100:0; 50:50; 0:100) and 2) Concentration of ant nest extract and red dragon fruit juice (1:2) (10%, 15%, 20%). Data analysis uses ANOVA with 95% confidence level with DMRT follow-up test if the differences are significant, and effectiveness index test to determine the best product. The analysis results show that the higher the proportion of sucrose, the viscosity of the yoghurt increases and the pH decreases. The higher the ESBN concentration, the higher the a* (redness), b* (yellowness), pH, crude fiber and antioxidant activity, as well as reducing the L* (lightness) and viscosity. The interaction of these two factors affects the viscosity and pH of yoghurt. The best treated yoghurt is P2K2 yoghurt (50% sucrose : 50% Fructose + 15% ESBN) which has a viscosity of 297.67 cP and a pH of 3.83.

EFEK PEMBERIAN GULA KELAPA YANG DIPERKAYA MINYAK SAWIT MERAH TERHADAP PENINGKATAN BERAT BADAN DAN KADAR RETINOL SERUM TIKUS DEFISIEN VITAMIN A (EFFECT OF THE FEEDING OF BROWN SUGAR ENRICHED WITH RED PALM OIL ON BODY WEIGHT GAIN AND SERUM RETINOL LEVELS Hidayah Dwiyanti; Hadi Riyadi; Rimbawan Rimbawan; Evy Damayanthi; Ahmad Sulaeman; Ekowati Handharyani
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 36 No. 1 (2013)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v36i1.3397.73-81

ABSTRACT Vitamin A deficiency (VAD) is an important cause of blindness and premature death. Vitamin A also plays an important role on growth and immune function. Red palm oil is the richest naturally occurring source of β-carotene, a carotenoid that the human body can convert into usable vitamin A (retinol). This research was to evaluate the effect of feeding red palm oil enriched brown sugar on improving body weight and serum retinol level of vitamin A depletion Sprague-Dawley rats. Twenty four of six weeks old-male Sprague Dawley rats were used. After 2 weeks of adaptation period, rats were given vitamin A deficient diet (modified AIN-93M) for 10 weeks, and then divided into 3 groups and received for 2 weeks the different treatment as repletion period: 1) RPO group which received red palm oil enriched brown sugar (1.5 mL/d), 2) CPO group which received crude palm oil enriched brown sugar (1.5 mL/d) and 3) and RE group which received retinyl palmitate (0.6 mL/d) . Each treatment contains approximately 40 µg beta carotene/day. Intervention by feeding brown sugar enriched with RPO and CPO for 2 weeks can increase the body weight of rats by 3.54 percent and 5.23 percent, respectively, which is markedly better than the group that was given retynil palmitat (9.38%) (p<0.05). However, an increase in serum retinol concentrations in all group showed no significant differences (p>0.05). Consumption of brown sugar enriched with RPO or CPO enhances body weight and serum retinol concentration of vitamin A deficient rats. Keywords: brown sugar, red palm oil, serum retinol, vitamin A deficiency, rats ABSTRAK Kurang vitamin A (KVA) merupakan penyebab utama kebutaan dan kematian dini. Vitamin A juga berperan pada perkembangan dan fungsi imun. Minyak sawit merah merupakan sumber β-karoten, dimana tubuh dapat merubahnya menjadi retinol. Tujuan penelitian untuk mengevaluasi efek pemberian gula kelapa yang diperkaya minyak sawit merah terhadap peningkatan berat badan dan kadar serum retinol tikus Sprague-Dawley defisien vitamin A. Digunakan 24 ekor tikus jantan usia 6 minggu. Setelah 2 minggu masa adaptasi, tikus diberi diet bebas vitamin A selama 10 minggu, selanjutnya dibagi menjadi 3 kelompok, yaitu 1) RPO, menerima larutan gula yang diperkaya dengan RPO (1,5 ml/hari), 2) CPO, menerima larutan gula yang diperkaya CPO (1,5 ml/hari)), dan 3) RE, yaitu kelompok yang mendapatkan retynil palmitat dalam minyak sebagai kelompok kontrol positif (0,6 ml/hari). Masing-masing perlakuan mengandung beta karoten setara 7 RE per hari. Intervensi selama 2 minggu dengan memberikan gula kelapa yang diperkaya RPO maupun CPO mampu meningkatkan berat badan tikus masing-masing 3,54 persen dan 5,23 persen yang secara nyata lebih baik dibandingkan kelompok yang diberi retynil palmitat (-9,38%) (p<0,05). Disisi lain, peningkatan konsentrasi serum retinol pada semua kelompok tidak menunjukkan perbedaan yang nyata (p>0,05). Konsumsi gula kelapa yang diperkaya RPO maupun CPO meningkatkan berat badan dan memperbaiki konsentrasi serum retinol tikus defisien vitamin A. [Penel Gizi Makan 2013, 36(1):73-81] Kata kunci: gula kelapa, sawit merah, retinol serum, defisiensi vitamin A, tikus

Co-Authors A. Mohamed, Tasnim Hunin Agus Purwanto AGUS PURWANTO Ahmad Sulaeman Aisyah Tri Aisyah Tri Septiana Alfiyah, Silma Darojatun Arkan, Naofal Dhia Arsyistawa, Hadana Sabila Budi Sustriawan Deddy Muchtadi Eka Prasasti Nur Rahmani Ekowati Handharyani Evy Damayanthi Fransiska Zakaria Hadi Riyadi Heni Rizqiati HERY WINARSI HERY WINARSI Hery Winarsih Ike Sitoresmi mulyo Purbowati iken rahma Indah Nuraeni Isnaeni Rokhayati Juni Sumarmono Noorzantika, Istyani Fitria Nur Aini Oti Kusumaningsih Prihananto, Vincentius rahma, iken Ramadhan, Gumintang Ratna Retno Setyawati Riana, Raden Latifa Maulida Rifda Naufalin Rimbawan Rimbawan Rumpoko Wicaksono Subardjo, Yovita Puri Tri Watiningsih, Tri Triana Setyawardani Yunika Purwanti

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