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All Journal Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Jurnal Math Educator Nusantara: Wahana Publikasi Karya Tulis Ilmiah di Bidang Pendidikan Matematika Jurnal IMAGE Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Komari Komari
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PROFIL ASAM LEMAK OMEGA-3, OMEGA-6, PERKEMBANGAN MENTAL DAN PSIKOMOTOR ANAK KEP BERAT DAN GIZI BAIK Astuti Lamid; Sri Muljati; Lies Karyadi; Komari Komari; Sri Murni Prastowo; Slamet Budiyanto
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 22 (1999)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.1524.

Abstract

The Profile of Omega-3 and Omega-6 Fatty Acids, Mental and Psychomotor Development of Severe Malnutrition and Well-Nourished Children.It has been carried out the study to find the profile of omega-3, omega-6, mental and psychomotor development of severe malnutrition and well-nourished children. This study was cross-sectional study conducted on children suffering from severe malnutrition at Nutrition Clinic, Nutrition Research and Development Center, Bogor and well-nourished children from the same environment, age and sex. Thirty children of 6-24 months were collected consisting of 15 severe malnutrition children and 15 well-nourished children. Data collected were level of omega-3, omega-6 in blood, mental and psychomotor development, anthropometry, food consumption, food frequency and social economic conditions of the family. Results showed that the level of omega-3 and omega-6 of the severe malnutrition children were lower than those of the well-nourished children. The mental and psychomotor development measured with MDI and PDI scores for the severe malnutrition children were lower compared to the well-nourished children. Non-parametric analysis showed that the level of omega-3, omega-6, MDI and PDI of the severe malnutrition children was significantly difference (p<0,01) compared to the wll-nourished children. The ratio between level of omega-3 and omega-6 for the severe malnutrition children was less than 1/4. Coefficient correlation of ratio omega-3 and omega-6 with MDI and PDI was found 0,458 and 0,581 (p<0,01).Keywords: omega-3, omega-6, MDI, PDI, severe malnutrition
PENGARUH BAKTERI PSIKROTROF TERHADAP MUTU GIZI SUSU SEGAR Heru Yuniarti; Mirnawati B. Sudarwanto; R. Roso Soejoedono; Komari Komari
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 22 (1999)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.1528.

Abstract

The objective of the research was to study the presence of psychrotropic bacteria in fresh milk and its effect on the quality of fresh milk stored at 7 derajat celcius. The samples were collected from Koperasi Pengumpil Susu (Milk Collecting Cooperation, KPS) in Bogor. On the preliminary study, the fresh milk was analyzed for macro-nutrients. Total count and psychrotropic bacteria were determined. Total count of bacteria in fresh milk was 1.5 x 106 colony forming unit (cfu)/ml and the psychrotropic bacteria was 2.7 x 104 cfu/ml or 1.9%. This total count bacteria was normal and the nutrient content was close to the standard (DSN). On the main study, psychrotropic bacteria was added (1004 cfu/ml) into the pasteurized milk to evaluate its growth at low temperature, and chemical changes during the milk storage for 0, 24, 48 and 72 hours. The result showed that the growth of bacteria was higher on milk added with the bacteria. There were changes on the quality of the fresh milk during storage, but these changes were not significantly different.Keywords: psychrotropic bacteria, fresh milk, nutritional anality, nutrient content
PENGARUH PENGOLAHAN DAN PENYIMPANAN TERHADAP STABILITAS ASAM LEMAK OMEGA-3 PADA TELUR DAN IKAN Nelis Imanningsih; Rossi R.S. Apriyantono; Komari Komari
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 22 (1999)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.1530.

Abstract

Effect of Processing and Storage on the Stability of Omega-3 Fatty Acids in Egg and Fish.Long chain omega-3 fatty acids such as Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA), were very important for brain development, immunity, retina and growth of child. One of natural source of these fatty acids is fish which has been processed into variety food such as abon. The other source is modifying hen egg which potentially to be added into many kind of food after processed as egg flour. This research examine the effect of processing and storage of abon and eggs flour. The methode of this research was one-group pre post test (minimal control) and the data was prepared in tabulation. Processing in to aboon ikan make EPA lost for 10.63% and DHA 7.63%. This product was acceptable, but the stability of the fatty acids were low, EPA lost 43.8% and DHA lost by 52.4% for 4 months. The eggs prepared by our lab contained 2.5% omega-3 fatty acid. To make egg yolk flour was used Spray Drying process. This process make EPA lost 43.94% and DHA 6.20%. After storing for 4 months, egg yolk flour was very stable. Because of these reason, these products can be used to supplement fatty acids in daily diet. Eggs flour can be used in any food product to supply omega-3 fatty acid for the risk group.Keywords: omega-3 fatty acid, food processing, food storage, egg flour
EFEKTIVITAS INTERVENSI GARAM IODIUM MELALUI RUMAH TANGGA TERHADAP PENURUNAN TGR PADA ANAK SEKOLAH Basuki Budiman; Komari Komari; M. Saidin
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 27 No. 2 (2004)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v27i2.1411.

Abstract

THE EFFECTIVITY OF IODIZED SALT INTERVENTION THROUGH HOUSEHOLDS TO THE TGR IN SCHOOL CHILDREN.Background: The program to control iodine deficiency disorders (IDD) in Indonesia has been  implemented for more than three decades. The total goiter rate (TGR) was decreased dramatically  from 28.2% in 1982 to 9.8% in 1998. However national survey of iodine deficiency disorders in 2003 found that TGR at national level did not decrease in the period of 1998 to 2003. The number of severe endemic area was decreased, but the number of mild endemic area was increased. This raises the question on the effectivity of the program. The finding can lead to the condusion that using high dose iodine capsule might very effective compared to iodized salts. This paper reports the effect of a three-months iodized salt intervention to the TGR in school children. Objectives: To study the effectivity of iodized salt intervention through households in reducing goiter by palpation to assess the size of the thyroid glands of the goiter in the school children. Methods: A number of 81 families of school children aged 7-12 years were supplied with 2400 grams of iodized salt contained 60 ppm for three months. The study was conducted in endemic iodine deficiency area in Kola Batu, East Java province. The goiter was measured by palpation, and iodine in the urine was analyzed using wet digestion method. The measurements were conducted before and after the intervention.Results: After three months intervention, the goiter rate was decreased by 64.8 percents. There was a significant elevation of iodine excretion in urine level, even in the subjects who had not decreased their goiter gland volume.Conclusions: The study found that the supplementation of iodized salt through the households was very effective in reducing the TGR in school children.
HUBUNGAN KONSUMSI KACANG-KACANGAN (SUMBER PHYTOESTROGEN) DENGAN USIA MENOPAUSE Sri Muljati; Susie Suwarti; Heryudarini Harahap; Titus Priyo Harjatmo; Komari Komari; Sandjaja Sandjaja; Amelia Amelia
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 26 No. 1 (2003)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v26i1.1427.

Abstract

PHYTOESTROGEN CONSUMPTION AND MENOPAUSEBackground: Health development increase the life expectancy age on women. The life expectancy on women in 1980 was 50.9 years, which was Increase to 62.7 years in 1995. Due to decline of estrogen level, the menopause often get menopause syndrome. The impact of low estrogen level could decrease the bone mass (osteoporosis). Phytoestrogen could be deriving menopause syndrome in women. Isoftavone is one of phytoestrogen compound and has anti oxidant. Bean, e.g. soybeans as phytoestrogen sources were consumption in great quantity in Indonesia. Objectives: The study was conducted to examine the relationship between bean as phytoestrogen sources and menopause aged.Methods: The study was cross-sectional that was done in Tanah Datar (West Sumatra) and Bantul (Yogyakarta). Respondents were 360 women who had menopause. Food consumption was collected by Food Frequency Questioner (FFQ) and menopause age was interviewed by asking the women history. Results: Soybean and its products e.g. Tempe, tofu as well as bean, e.g. kidney bean, 'tolo bean' are phytoestrogen sources that often are eaten by the menopause women in both area. The average of isoflavon consumption of women that had menopause aged > 50 years higher than women that had menopause aged 50 years. Conclusions: Women that consumed less phytoestrogen had higher risk of early menopause. Phytoestrogen could be obtained from nuts as well as it's product e.g soybean, tempe, tofu. Recommendations: Women naturally have a high risk suffering from osteoporosis therefore they are suggested to consume beans as (a one way) to prevent early menopause. The promotion of bean advantages could be done through PUGS approach.Keywords: menopause, phytoestrogen, soybeans
KOMPOSISI GIZI DAN DAYA TERIMA MAKANAN TERAPI: READY TO USE THERAPEUTIC FOOD UNTUK BALITA GIZI BURUK (NUTRITION COMPOSITION AND ACCEPTANCE TEST OF READY TO USE THERAPEUTIC FOOD FOR SEVERE MALNOURISHED CHILDREN) Komari Komari; Astuti Lamid
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 35 No. 2 (2012)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v35i2.3384.159-167

Abstract

Abstract Severe malnourished children need special diet which is nutritious, easily digested, and safe to improve their nutritional status. The diet could be Ready-to-Use Therapeutic Food (RUTF), composed by highly digestible component such as milk, vegetable oil, sugar, vitamines, minerals, and indigenous food such as peanut, mungbean and tempeh powder. This study was aimed to examine the nutrients content and the sensory quality of local RUTF. The method utilised were acceptability test on severe malnourished children, chemical analyses to identify nutrient content and safety analysis towards microbial and heavy metal contaminants. The  results showed that RUTF contained energy ranging from 521 kcal /100 g to 530 kcal/100 g, and protein ranging from 14,1 g/100 g to 16,9 g/100g. The RUTF was acceptable by malnourished children under five years old. Keywords: ready to use, therapeutic food, malnourished Abstrak Anak gizi buruk memerlukan diet yang khusus untuk meningkatkan status gizinya dengan makanan yang mudah dicerna, bergizi tinggi dan aman. Makanan tersebut dapat berupa Ready to Use Therapeutic Food (RUTF) yang terdiri dari bahan yang mudah dicerna seperti susu, minyak sayur, gula, vitamin dan mineral, dan menggunakan bahan makanan lokal yakni tepung kacang tanah, kacang hijau, dan tempe. Penelitian ini bertujuan menilai komposisi zat gizi dan kualitas sensori produk RUTF lokal. Metode yang digunakan adalah uji daya terima yang dilakukan terhadap anak balita gizi buruk, uji kimia untuk mengukur komposisi gizi dan keamanan terhadap mikroba dan logam berat. Hasil menunjukkan bahwa komposisi gizi untuk RUTF mengandung cukup tinggi energi  yaitu berkisar antara 521-530 kkal/100g dan protein berkisar antara 14,1-16,9 g/100g. Makanan tersebut juga dapat diterima oleh  anak-anak balita gizi buruk. [Penel Gizi Makan 2012, 35(2): 159-167] Kata Kunci: ready to use, makanan terapi, gizi buruk
PENGARUH KETEBALAN SUBSTRAT PADA FERMENTASI TEMPE TERHADAP KADAR VITAMIN B1 (THE INFLUENCE OF SUBSTRATE THICKNESS DURING TEMPE FERMENTATION ON VITAMINS B1 LEVEL) Fifi Retiaty; Nia Kurniawati; Komari Komari
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 35 No. 2 (2012)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v35i2.3386.182-188

Abstract

ABSTRACT The level of vitamin B1 in tempe could be increased by modifying the surface of substrate during soybean fermentation. This research aimed to know the influence of substrate thickness during soybean fermentation into tempe to the levels of vitamin B1. The design of this research was completed randomized design with two replication. Vitamin B1 content was analyzed on raw soybeans, boiled soybeans, and tempe using spectrophotometer methods. The substrate thicknesses examined were 0.25 cm, 0.50 cm and 1.00cm. Vitamin B1 level on raw soybean was 0.7436 mg percent and on boiled soybean was 0.4898 mg percent, while in tempe with substrate thickness  0.25 cm, 0.50 cm and 1.00 cm, the vitamin B1 contents were 1.1413, 0.9044, and 0.7130 mg percent respectively. The thickness of tempe substrate affected on vitamin B1 content. A thinner substrate resulted on higher vitamin B1 level. Keywords: fermentation, tempe, vitamin B1   ABSTRAK Kadar vitamin B1 pada tempe dapat ditingkatkan dengan memodifikasi permukaan dari substrat dalam fermentasi kedelai. Tujuan penelitian ini adalah untuk mengetahui pengaruh ketebalan substrat pada fermentasi kedelai menjadi tempe terhadap kadar vitamin B1. Disain penelitian ini adalah Rancangan Acak Lengkap dengan dua kali ulangan. Kadar vitamin B1 dianalisis pada kedelai mentah, kedelai rebus, dan tempe dengan menggunakan metode spektrofotometri. Ketebalan substrat yang diteliti adalah 0.25 cm, 0,50 cm, 1,00 cm. Kadar vitamin B1 pada  kedelai mentah adalah 0,7436 mg persen dan pada kedelai rebus adalah 0.4898 mg persen. Sedangkan kadar vitamin B1 pada tempe dengan ketebalan 0,25, 0,5 dan 1 cm secara berturut-turut adalah 1,1413 mg persen , 0,9044 mg persen dan 0,7130 mg persen. Ketebalan substar tempe berpengaruh pada kandungan vitamin B1. Semakin tipis substrat, akan menghasilkan vitamin B1 yang semakin tinggi. [Penel Gizi Makan 2012, 35(2): 182-188]   Kata Kunci: fermentasi, tempe, vitamin B1
Co-Authors Amelia Amelia Ance Murdiana Astuti Lamid Basuki Budiman Dewi Sabita Slamet Erwin Affandi Fifi Retiaty Hermana Hermana Heru Yuniarti Heryudarini Harahap Lies Karyadi M. Saidin MADE ASTAWAN Mien Karmini Mahmud Mirnawati B. Sudarwanto Nelis Imanningsih Ni Nengah Lasmiati Nia Kurniawati R. Roso Soejoedono Rossi R.S. Apriyantono Rossi Rozanna Sandjaja Sandjaja Slamet Budiyanto Sri Muljati Sri Murni Prastowo Susie Suwarti Titus Priyo Harjatmo Tutik Wresdiyati Ubaidillah Ubaidillah