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All Journal Jurnal Gizi dan Pangan Jurnal Media Gizi Indonesia (MGI) Journal of Tropical Biodiversity and Biotechnology Indonesian Journal of Life Sciences
Junaida Astina
Food And Nutrition Program, Department Of Nutrition And Dietetics, Faculty Of Allied Health Sciences, Chulalongkorn University, Thailand
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology

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PENGARUH STATUS GIZI DAN STATUS ANEMIA TERHADAP DAYA INGAT SESAAT SISWA DI SDN PASANGGRAHAN 1 KABUPATEN PURWAKARTA Junaida Astina
Jurnal Gizi dan Pangan Vol. 7 No. 2 (2012)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (294.651 KB) | DOI: 10.25182/jgp.2012.7.2.103-110

Abstract

ABSTRACTThe objective of this study was to analyze the relationship between nutritional status and anemia status on short term memory among Elementary School Children of SDN Pasanggrahan 1, District of Purwakarta. Cross-sectional study design was used in this study. Fifty children from this elementary school were selected by purposive sampling, but only thirty nine children that fulfilled the requirements. Short term memory tests used in this study were done by giving several words to be learned by children and then retrieved. Pearson and Spearman correlation was used to analyze correlation between social economic, anemia and nutritional status with short term memory. Linear regression was used to analyze effects of children characteristics, physical activity, consumption, anemia and nutritional status on short term memory. The result showed that average score of short term memory in the morning was higher than score in the afternoon. Nutritional status had positive correlation with short term memory score in the afternoon (p<0.1) and nutritional knowledge had positive correlation with short term memory score in the morning and afternoon (p<0.1). Short term memory were effected by nutritional knowledge, nutritional, and anemia status.Key words: anemia, nutritional status, school-aged children, short term memoryABSTRAKPenelitian ini bertujuan untuk menganalisis hubungan antara status gizi dan status anemia dengan daya ingat sesaat siswa di SDN Pasanggrahan 1, Kabupaten Purwakarta. Penelitian ini menggunakan desain cross-sectional. Subjek dipilih secara purposive dari 50 siswa, namun setelah dilakukan cleaning data, hanya 39 siswa yang termasuk dalam penelitian ini. Uji daya ingat yang digunakan yaitu dengan memberikan daftar kata-kata untuk dipelajari kemudian meretrieve-nya. Hubungan antara variabel sosial ekonomi, status anemia, dan status gizi dengan daya ingat sesaat dianalisis dengan korelasi Pearson. Regresi linear digunakan untuk menganalisis pengaruh dari karakteristik subjek, aktivitas fisik, asupan gizi, status anemia, dan status gizi terhadap daya ingat sesaat. Hasil penelitian menunjukkan bahwa rata-rata skor daya ingat pada pagi hari lebih tinggi dibandingkan skor daya ingat pada siang hari. Status gizi berhubungan positif dengan daya ingat siang (p<0.1), serta pengetahuan gizi berhubungan positif dengan daya ingat pagi dan siang (p<0.1). Faktor-faktor yang memengaruhi daya ingat sesaat yaitu pengetahuan gizi, status gizi, dan status anemia. Semakin baik skor pengetahuan gizi dan status gizi, maka semakin baik pula skor daya ingat sesaat.Kata kunci: anak usia sekolah, anemia, daya ingat sesaat, status gizi
EFFECT OF COOKING METHODS AND RICE VARIETY ON THE SENSORY QUALITY AND CONSUMER ACCEPTANCE Annis Catur Adi; Mahmud Aditya Rifqi; Merryana Adriani; Farapti Farapti; Nila Reswari Haryana; Junaida Astina
Media Gizi Indonesia Vol. 15 No. 3 (2020): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v15i3.159-166

Abstract

Rice is the staple food of Indonesian which has superior taste which made it rooted in the eating culture in Indonesia. Nowadays, there is still limited research comparing cooking methods in various rice varieties. This study aim to analyze the eff ect of various cooking methods and rice variety on sensory quality. There were two cooking methods tested, traditional method that combines boiling and steaming, and rice cooker steaming method. Sensory test (quality characteristic) and acceptance test were measured using hedonic scale on 30 semi-trained panelist to evaluate the eff ect of cooking method on four rice variety, that are white rice Berlian Sae, white rice Super Slyp, brown rice, and black rice. Statistical test used was ANOVA and continued with Duncan test. Results showed diff erences in ratio of water and cooking time of various types of rice with diff erent methods. White rice (Slyp Super) with conventional cooking methods was more acceptable to panelist with the characteristics of bright colors, smell, neutral taste, and delicate texture. There was a signifi cant diff erence in panelist acceptance based on type of rice (p<0.05) which brown rice and black rice had lower acceptability than white rice. There was no signifi cant diff erence in acceptance by cooking method (p>0.05), but there was a tendency that traditional method has higher acceptability. Color indicator became main indicator for panelist determined overall acceptability, so that it can be considered in the development of rice cooking methods.
PENINGKATAN PENGETAHUAN DAN SELF-EFFICACY UPAYA PENCEGAHAN COVID-19 MELALUI EDUKASI GIZI KONVENSIONAL Increased Knowledge and Self-Efficacy of COVID-19 Prevention through Conventional Nutrition Education Qonita Rachmah; Triska Susila Nindya; Arif Sabta Aji; Sitti Patimah; Nabilla Rachmah; Nabiil Ikbaar Maulana; Asri Meidyah Agustin; Junaida Astina
Media Gizi Indonesia Vol. 16 No. 3 (2021): JURNAL MEDIA GIZI INDONESIA (NATIONAL NUTITRION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v16i3.273-279

Abstract

The COVID-19 pandemic has impact on various sectors, especially in the health sector. Efforts to prevent COVID- 19 can be done through the application of health protocols and balanced nutrition intake. There were a lot of misinformations related to COVID-19 prevention that might be a risk of increasing positive rate cases. The aim of this study was to determine the effectiveness of conventional nutrition education on knowledge and self-efficacy of COVID-19 prevention efforts. Study subjects of this study were 23 adults aged 19-65 years and taken by total sampling method. Nutritional knowledge data were collected using a questionnaire containing ten questions, while self-efficacy was assessed by creating a structured questionnaire on a scale of 0-100. Conventional education was given in the form of lectures related to the role of balanced nutrition, hoaxes related to food to prevent or treat COVID-19, and other COVID-19 prevention efforts for 90 minutes. Before and after education data were analyzed using paired t-test with SPSS version 23. This study results showed that nutrition education significantly improves nutritional knowledge (mean score before and after = 69.6 + 10.2 and 85.7 + 10.4; p < 0.001), self-efficacy to apply a balanced nutrition pattern (mean scores before and after = 68.2 + 13.0 and 75.5 + 17.5; p = 0.014), and the self-efficacy of implementing the health protocol (mean score before and after = 82.3 + 7.8 and 87.0 + 6.8; p = 0.002). This research can be used as a benchmark for the importance of expanding the coverage of conventional nutrition education to the wider community.
Benefits of Chia Seeds as a Functional Food for Cardiovascular Diseases Prevention: A Review Kim, Jung Yeu; Ningtyas, Alexandra Amanda; W, Reynaldi Budiman; Clarabelin, Clarabelin; Setiawan, Willy; Wu, Aurelia Faustine; Arya, Anganjani Samaraswasdee; Astina, Junaida
Indonesian Journal of Life Sciences 2024: IJLS Vol 06 No.02
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54250/ijls.v6i2.179

Abstract

In order to increase the overall health while keeping the lifestyle, the interest of consuming lipid-based food or lipid-modifying foods are growing. Chia seed is an annual herbaceous plant that is rich in lipids (30–33%), carbohydrates (2–41%), dietary fiber (18–30%), and protein (15–25%). Chia seeds also contain high amounts of bioactive compounds, such as omega-3 fatty acids, antioxidants, and polyphenols to prevent some chronic diseases. Its rate of consumption has grown over the years due to its health benefits for chronic conditions such as obesity, cardiovascular disease, diabetes, and cancer. Some studies have been done to prove the benefits of consuming chia seeds. The aim of this paper is to review the morphology, composition, and benefits of chia seeds towards the prevention of cardiovascular diseases.
Analyzing the Effects of Kefir on the Gut Microbiota Strains in Alzheimer’s Patients Ellivia, Vanessa; Hariyanto, Belinda; Kwan, Erika Marceline; Angelyna, Angelyna; Tjahjadi, Celestine Jovanka; Wiguna, Andrea Benita; Wen, Chelsy Angelline; Astina, Junaida
Indonesian Journal of Life Sciences 2024: IJLS Vol 06 No.02
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54250/ijls.v6i2.182

Abstract

Alzheimer's disease (AD) is a neurodegenerative disorder that progresses over time and slowly deprives patients of their memory, cognitive abilities, and eventually, capability to carry out even the simplest activities, and even affects the gut microbiota. Studies suggest changes in gut microbial diversity and abnormalities in the gut-brain axis are associated with AD. Probiotics, known for their numerous health benefits, are well recognized as one of the most effective prophylactic strategies against cognitive deterioration in AD. In order to grow, the gut microbiota needs nutrients including Lactobacilli and Bifidobacteria which are frequently linked to the therapeutic potential of kefir. It is proven to modulate the immune system and maintain gut health by modifying the gut microbiota, lowering the prevalence of inflammation as well as oxidative stress, which slows down the progression of AD. Thus, this review summarizes the possible benefits of probiotics, specifically, kefir, on the gut microbiota strains in Alzheimer’s patients. A literature search was conducted on scientific platforms using Google Scholar and PubMed. Given the inclusion criteria and the limitation on the publication year, 53 scientific articles were selected for further analysis. Keyword searches were limited to the following. (1) Alzheimer’s disease and/or (2) gut microbiota and/or (3) probiotics and/or (4) kefir. The findings of this study clarify the association between probiotics and AD in altering the gut microbiota by improving the proliferation of Lactobacillus and Bifidobacterium and subsequently slowing the progression of AD. Keywords: Alzheimer’s disease (AD); gut microbiota; probiotics; nutrients; bioactive compounds; kefir
The Antioxidant Activity of Ambon Banana Peel (Musa paradisiaca AAA) against Breast Cancer: A Review Irwantoho, Graciella Virginia; Immanuel, Joya Angelica; Claire, Ashella Loral Lydia; Sugarda, Aqeela Syakira; Refflyn, Valeska; Lee, Ju Won; Astina, Junaida
Indonesian Journal of Life Sciences 2024: IJLS Vol 06 No.02
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54250/ijls.v6i2.189

Abstract

Breast cancer is one of the most prevalent types of cancer in women around the globe, especially those coming from a low-income population like Indonesia. As a preventive measure, consuming balanced diets containing high antioxidant sources are therefore recommended to reduce the risk of breast cancer. Banana peels, for instance, are an undervalued source of antioxidants which also possess high economic and nutritional values. This review aims to provide systematic information about the bioactive composition of ambon banana peels (Musa paradisiaca L. var. sapientum), their antioxidant mechanism on breast cancer, as well as their potential incorporation into food products such as flour, cookies, and chips. The review was conducted by examining literature from the past 10 years (2013-2023) that fit the inclusion criteria. Based on the collected studies, ambon banana peel contains high amounts of bioactive compounds, primarily polyphenols, flavonoids, carotenoids, tannins, saponins, and ferulic acid. Even after the peels are converted into processed food products, the antioxidant activity remains high with proper thermal processing conditions. These antioxidant properties of ambon banana peels provide a promising potential in the treatment of breast cancer through various modes of action, however, clinical studies involving humans are still lacking to further emphasize its therapeutic effects.
Comprehensive utilisation of sorghum (Sorghum bicolor) in the food industry and its nutritional properties: A review Tan, Daphne; Alfonsus, Angelica Putri; Tinardi, Cicilia; Nathania, Angeline; Vienna, Shane; Astina, Junaida; Fugaha, Daniel Ryan
Indonesian Journal of Life Sciences 2024: IJLS Vol 06 No.01
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54250/ijls.v6i01.190

Abstract

Sorghum is one of the potential local carbohydrate sources in Indonesia. It is rich in nutrients. However, the utilisation of sorghum as staple food in Indonesia is lacking due to limited information on the cultivation, processing, and nutritional properties of sorghum. Hence, it is crucial to encourage the consumption and utilisation of sorghum to promote food diversification and sustainability. Sorghum has a distinct classification depending on its variety and each component has its own discrete functionality, with red sorghum being the most utilised varieties in Indonesia. Sorghum is high in fibre and protein (6.7 g/100 g and 1.6 g/100 g, respectively) and, therefore, contributes to the low glycemic index of sorghum. Several health benefits are possessed by sorghum, including anti-diabetic and antihypertensive properties. Moreover, the gluten-free nature of sorghum makes it suitable for people suffering from celiac disease. Utilisation of sorghum and its processing were also discussed comprehensively in this review, including utilisation of sorghum as the rice substitute, gluten-free flour, syrup, sweet soy sauce, and sorghum as plant-based milk. As such, the implementation of sorghum in Indonesia should be further optimised and promoted due to their beneficial properties as well as diverse utilisation.
In silico Screening of Potential Antidiabetic Phenolic Compounds from Banana (Musa spp.) Peel Against PTP1B Protein Pratama, Rico Alexander; Astina, Junaida; Parikesit, Arli Aditya
Journal of Tropical Biodiversity and Biotechnology Vol 8, No 3 (2023): December
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jtbb.83124

Abstract

Type 2 diabetes mellitus (T2DM) is a global problem with increasing prevalence. The current treatments have made an immense progress  with some side effects, such as drug resistance, acute kidney toxicity, and increased risk of heart attack. Banana (Musa spp.) peel comprises 40% of banana fruit contains high phenolic compounds whilst some studies have suggested a correlation between phenolic compounds and antidiabetic activity. One of the novel protein targets that has been identified as a potential anti-diabetic treatment is PTP1B (PDB ID:2NT7). Therefore, this study aimed to screen the potential PTP1B inhibitor for antidiabetic treatment from phenolic compounds in banana peel. QSAR, molecular docking, ADME-Tox, and molecular dynamics analysis were deployed to examine forty-three phenolic compounds in banana peel. Eighteen ligands were screened by QSAR analysis and eight of them had a lower binding energy than the standard (ertiprotafib) in molecular docking, with urolithin A and chrysin were the lowest. Both passed Lipinski’s rule of five, had a good intestinal absorption, and no blood-brain barrier penetration, however, their mutagenicity, carcinogenicity, and irritation to the skin and eyes were still in questions. Molecular dynamics analysis found both of them were in a stable conformation with PTP1B. This study suggested a potential of urolithin A and chrysin as PTP1B inhibitor for antidiabetic treatment. Additionally, further experimentation is required to validate this finding.  
Chub mackerel as potential lipid-based functional food Sode Muda, Eleonora Valentia; Rahma, Adinda Aulia; Jonathan, Brian; Chandra, Jefferson Nathanael; Liony, Jessica Michelle; Kuntadi, Muhammad Fajar; Astina, Junaida
Indonesian Journal of Life Sciences 2025: IJLS Vol 07 No.02
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54250/ijls.v7i02.207

Abstract

Functional foods have gained a lot of attention as people become more aware of the importance of human nutrition. Chub mackerel is classified as one of the functional foods due to being rich in omega-3 fatty acids, which include eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) that are associated with various health benefits, including anti-inflammatory properties, cardiovascular health support, and cognitive function enhancement. Additionally, chub mackerel also contains high protein, vitamin, and mineral content that contribute to muscle growth, immune system support, and cognitive function improvement. Research has indicated the safety and efficacy of consuming omega-3 from chub mackerel, particularly among vulnerable populations like pregnant women and children. Various processing techniques have been applied to chub mackerel to enhance its quality as a functional food, including roasting and frying. However, non-thermal processing may better preserve the nutritional compositions, mitigating nutrient losses during processing. The future outlook for chub mackerel as a functional food includes further research into alternative cooking methods to preserve omega-3 content and the implementation of regulatory measures and industry collaborations to promote its utilization as a functional food, particularly in regions like Indonesia where it is abundant and affordable. Overall, chub mackerel shows promise as a lipid-based functional food with significant potential for improving public health and addressing the rising prevalence of non-communicable diseases.
Co-Authors Alfonsus, Angelica Putri Angelyna, Angelyna Annis Catur Adi Arif Sabta Aji Arli Aditya Parikesit Arya, Anganjani Samaraswasdee Asri Meidyah Agustin Chandra, Jefferson Nathanael Claire, Ashella Loral Lydia Clarabelin, Clarabelin Ellivia, Vanessa Farapti Farapti Fugaha, Daniel Ryan Hariyanto, Belinda Haryana, Nila Reswari Immanuel, Joya Angelica Irwantoho, Graciella Virginia Jonathan, Brian Kim, Jung Yeu Kuntadi, Muhammad Fajar Kwan, Erika Marceline Lee, Ju Won Liony, Jessica Michelle Mahmud Aditya Rifqi Merryana Adriani Nabiil Ikbaar Maulana Nabilla Rachmah Nathania, Angeline Ningtyas, Alexandra Amanda Pratama, Rico Alexander Rachmah, Qonita Rahma, Adinda Aulia Refflyn, Valeska Setiawan, Willy Sitti Patimah Sode Muda, Eleonora Valentia Sugarda, Aqeela Syakira Tan, Daphne Tinardi, Cicilia Tjahjadi, Celestine Jovanka Triska Susila Nindya Vienna, Shane W, Reynaldi Budiman Wen, Chelsy Angelline Wiguna, Andrea Benita Wu, Aurelia Faustine