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All Journal Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Media Gizi dan Keluarga Jurnal Sain Veteriner Media Kesehatan Masyarakat Indonesia Media Gizi Mikro Indonesia Journal of Biomedicine and Translational Research Indonesian Journal of Human Nutrition agriTECH Jurnal Media Gizi Indonesia (MGI) GIZI INDONESIA Jurnal Ilmu Keluarga dan Konsumen Jurnal Aplikasi Teknologi Pangan Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) AcTion: Aceh Nutrition Journal Argipa (Arsip gizi dan Pangan) Amerta Nutrition World Nutrition Journal Muhammadiyah Journal of Nutrition and Food Science (MJNF) Jurnal Ilmiah Kesehatan (JIKA) Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Journal of Health and Nutrition Research Jurnal Ilmu Gizi dan Dietetik Jurnal Kedokteran Hewan Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Kesmas: Jurnal Kesehatan Masyarakat Nasional (National Public Health Journal)

Sri Anna Marliyati

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

Author-ID : 316081

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

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ASUPAN VITAMIN A, STATUS VITAMIN A, DAN STATUS GIZI ANAK SEKOLAH DASAR DI KECAMATAN LEUWILIANG, KABUPATEN BOGOR Marliyati, Sri Anna; Nugraha, Aji; Anwar, Faisal
Jurnal Gizi dan Pangan Vol. 9 No. 2 (2014)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

The objective of this research was to study the intake of vitamin A, vitamin A status, nutritional status and health status of primary school children in Leuwiliang Sub—District, Bogor Regency. There were 31 children grade 2 and 3 in SD Angsana I and II Cibeber Village selected by purposive sampling technique. The results showed that more than half of the children had medium sufficient levels of vitamin A (54.8%). Generally, they had normal nutritional status (93.5%). More than half of children had low vitamin A status. The result also found that relationship between the level of adequacy of energy and protein with nutritional status of the children were not significant (p>0.05). The relationship between intake of vitamin A to vitamin A status also showed no significant relationship (p>0.05). It was presumably due to the presence of other factors (food consumption, reserves of vitamin A in the liver, and socio-economic). There was no significant relationship between nutritional status and vitamin A status (p>0.05).

FORMULASI, KANDUNGAN GIZI, DAN DAYA TERIMA KUE-KUE TRADISIONAL MAKASSAR BERBASIS TEPUNG PUPAE–MULBERRY (PURY) SEBAGAI MAKANAN BERGIZI MASA DEPAN Kusharto, Clara Meliyanti; Astuti, Trina; Aisyah, Aisyah; Marliyati, Sri Anna; Rosmiati, Risti
Jurnal Gizi dan Pangan Vol. 10 No. 3 (2015)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

ABSTRACTThe aims of this research was to formulate and improve the nutrient content and define of makassar traditional snack which was enriched with Pupae-mulberry (Pury) powder. Experimental study was conducted and proximate analysis was used to determine nutrient content of the product and acceptance test was used by hedonic test of 25-32 semi-trained panelists. This research produced three kinds of traditional snacks, namely Rampari sponge cake, Deppatori Pury, and Pury sticks. Based on organoleptic test product Deppatori was selected to develop further by mixing basic substances consist of rice flour, glutinous rice flour, brown sugar, sesame and water with pupae-mulberry (pury) powder. The formulas were F1 (pury powder 5%), F2 (pury powder 10%), and F3 (pury powder 15%). The study showed that by hedonic scale, the panel preferred F2 because the addition more than 10% of Pury powder will make texture harder. Hedonic quality scale indicated that F2 had characteristics yellowish brown color, taste and flavor close to neutral. Nutrient content of Deppatori Pury 10% (per 100 g) was water 7.92 g, ash 1.19 g, protein 5.80 g, fat 25.99 g, carbohydrates 67.02 g, energy 484 kcal, calcium 74.14 mg, iron 1.96 mg, phosporus 97.23 mg, respectively and result of microbiology test was 390 cfu/g. Protein contribution of Deppatori-Pury 10% per 100 g serving size to RDA of elderly was 9.4-10.4%. Therefore, two serving size is recommended for Deppatori-Pury as future food to reach 20% RDA protein.Keywords: acceptability, deppatori, makassar’s snack, pury powderABSTRAKTujuan penelitian adalah melakukan formulasi dan meningkatkan kandungan zat gizi serta daya terima kue-kue tradisional Makassar yang diperkaya tepung pupae-mulberry (Pury). Penelitian ini merupakan studi eksperimental yang melakukan analisis kandungan zat gizi secara proksimat dan uji penerimaan panelis (organoleptik) menggunakan uji hedonik oleh 25-32 orang panelis semi terlatih. Pembuatan kue tradisional menghasilkan tiga jenis produk yaitu bolu-sponge Rampary, Deppatori-Pury, dan Pury-Stick. Berdasarkan hasil uji organoleptik, satu produk perlu dikembangkan lebih lanjut yaitu Deppatori yang memiliki tingkat kesukaan terendah. Formulasi Deppatori-Pury dilakukan dengan mencampurkan bahan dasar yang terdiri atas tepung beras, tepung ketan, tepung pury, gula merah, wijen, dan air. Formula Deppatori-Pury terdiri atas F1 (tepung pury 5%), F2 (tepung pury 10%), dan F3 (tepung pury 15%). Pada uji hedonik, panelis lebih menyukai F2 yakni formula dengan penambahan tepung pury sebesar 10%, karena penambahan tepung pury yang semakin banyak akan membuat tekstur semakin keras. Hasil uji mutu hedonik juga menunjukkan bahwa F2 memiliki karakteristik warna cokelat kekuningan, rasa dan aroma yang netral, serta tekstur yang padat agak keras. Kudapan Deppatori-Pury 10% per 100 g mengandung kadar air 7,92 g, abu 1,19 g, protein 5,80 g, lemak 25,99 g, karbohidrat 67,02 g, energi 484 kkal, kalsium 74,14 mg, besi 1,96 mg, fosfor 97,23 mg. Hasil uji mikrobiologis 390 cfu/g. Kontribusi protein Deppatori-Pury 10% dengan takaran saji 100 g terhadap AKG untuk kelompok lansia sebesar 9,4-10,4%, sehingga untuk mencapai kadar protein 20% dari AKG dianjurkan untuk dikonsumsi sebanyak dua kali takaran saji sebagai makanan masa depan.Kata kunci: daya terima, deppatori-pury, kue makassar, tepung pury

PENGEMBANGAN PRODUK PANGAN DENGAN SUBSTITUSI RED PALM OIL SEBAGAI ALTERNATIF PANGAN FUNGSIONAL TINGGI BETA KAROTEN Marjan, Avliya Quratul; Marliyati, Sri Anna; Ekayanti, Ikeu
Jurnal Gizi dan Pangan Vol. 11 No. 2 (2016)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

The objective of this study was to develop a bagelen cookies with Red Palm Oil (RPO) substitution as an alternative of functional food high in beta carotene. Complete randomize design with level of RPO as a treatment was applied in this study to produce three substitution formulas and one basic formula. The selected bagelen was determined by sensory evaluation by considering the highest average value and level of RPO substitution. Bagelen with 42% Red Palm Oil (F3) was preferred by 70% panelist. This formula contained 3.11% water, 0.94% ash, 26.72% fat, 41.95% saturated fatty acids and 35.07% unsaturated fatty acids, 8.53% protein, 60.70% carbohydrate, 18.29 ppm (mg/kg) β-carotene, antioxidant activity 75.11% with AEAC value was 43.44 mg/100 g. With its high beta carotene as natural antioxidants, this product may be classified as functional food that are beneficial to health for preventing atherosclerosis.

EFEK INTERVENSI BUAH TAKOKAK (Solanum torvum Swartz) TERHADAP KADAR SUPEROKSIDA DISMUTASE ERITROSIT DAN 8-ISOPROSTAN SERUM PADA WANITA DEWASA GEMUK Novitasari, Putri; Marliyati, Sri Anna; Damayanthi, Evy
Jurnal Gizi dan Pangan Vol. 11 No. 2 (2016)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

This study aimed to assess the effect of polyphenols in turkey berry fruits on level of antioxidant enzyme (erythrocyte superoxide dismutation [SOD]) and oxidative stress marker (serum 8-isoprostane) in obese adult women. The study was quasi experimental trial with cross-over design. Eight obese women subjects in Benteng Village-Ciampea, Bogor District, West Java were randomly assigned to a control group (n=4), and a turkey berry group (n=4) for 2 x 1 week daily treatment with a one week wash-out period between treatment periods. Turkey berry group consumed home diet and ±160 g of cooked turkey berry (as a side dish or snack) while the control group consumed only home diet. A food record consumption data was collected twice each week. Blood samples were obtained in the morning at day 1, 8, 15, and 22 of interventions and analyzed for the level of erythrocyte SOD and serum 8-isoprostane. The results showed that the different levels of erythrocyte SOD between post and pre intervention on turkey berry groups was not significantly different compared to the control group (p=0.607). Whereas, the different level of serum 8-isoprostane between post and pre intervention on turkey berry group in which decreasing was significantly different from the level on control group which was increasing (p<0.05). It seems that daily consumption of cooked turkey berry fruits can improve oxidative stress condition.

PENGEMBANGAN PRODUK YANG BERPOTENSI SEBAGAI MINUMAN FUNGSIONAL UNTUK PENDERITA PRAHIPERTENSI Yuni, Sri; Madanijah, Siti; Setiawan, Budi; Marliyati, Sri Anna
Jurnal Gizi dan Pangan Vol. 11 No. 2 (2016)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

This study aimed to develop a functional beverage for patients with prehypertension. Raja Bulu banana (Musa paradisiaca L.) and Wilis variety of soy beans (Glycine max L.) are used as ingredients for functional beverages production. This study used a completely randomized design and the treatments were given in three formulas with different proportion of soy milk (mL) and banana (g), namely F1 (1000:250), F2 (1000:350), and F3 (1000:500). The results of Kruskal-Wallis test showed that the average preference of colour, flavor, taste, and viscosity characteristics among the three formulas were not significantly different (p>0.05). The most preferred functional beverage formula was F3, chosen by 88.00% of panelists. One serving size (300 mL) of F3 functional beverage contained 149 kcal energy, 34.68 g carbohydrates, 1.91 g protein, 0.24 g fat, 3.95 g dietary fiber, 26.76 g total sugars, 7.00 mg sodium, 401.20 mg potassium, 13.84 mg calcium and 42.16 mg magnesium. Therefore, the product is potential to be a functional beverage alternatives, especially for prehypertension patients.

Substitusi tepung kacang merah meningkatkan kandungan gizi, serat pangan, dan kapasitas antioksidan beras analog sorgum Fauziyah, A'immatul; Marliyati, Sri Anna; Kustiyah, Lilik
Jurnal Gizi dan Pangan Vol. 12 No. 2 (2017)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

The objectives of this research were to determine the formula of sorgum artificial rice (SAR), analyze nutrient and fiber content, and antioxidant capacity of SAR each formula and find the best formula of SAR. The artificial rice was made of sorgum flour (substituted by red kidney bean flour (RKF) for 5% (F1), 10% (F2), and 15% (F3)), water, porang flour, GMS (gliserine monostearate), and soy protein isolate. Nutrient content and antioxidant capacity were analyzed using AOAC and spectrophotometry method. Based on the rank of nutrient, fiber content, and antioxidant capacity, the best formula was F3 which its moisture, ash, protein, fat, carbohydrate, and energy content were 6.75%, 1.37%, 15.50%, 1.19%, 75.19%, and 373.52 kcal/100 g, respectively. Soluble and insoluble fiber content of F3 each was 4.88% and 7.26%. Antioxidant capacity of F3 were 113.93 mg vitamin C/100 g. Substitution level of RKF on SAR significantly (p<0.05) increased content of ash, protein, fat, carbohydrate, energy, fiber, and antioxidant capacity of the SAR.

Efek intervensi minuman tempe terhadap tekanan darah penderita hipertensi dan hiperkolesterolemia Ansarullah, Alfia; hardinsyah, Hardinsyah; Marliyati, Sri Anna; Astawan, Made
Jurnal Gizi dan Pangan Vol. 12 No. 2 (2017)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

The aim of this study was to determine the effect of tempe drink intervention on blood pressure of hypertension and also hypercholesterolemia subjects. This study used a Randomized Controlled Trial (RCT) design with 30 males and females subjects, who were divided into three treatment groups-tempe drink of A formulated from local sprouted soybean (TDA), tempe drink of B formulated from imported soybean (TDB), and control. The inclusion criterias were adults aged 25-55 years, not being menopause and pregnant, total cholesterol levels ≥200 mg/dl, systolic blood pressure level 121-139 mmHg, diastolic blood pressure level 81-89 mmHg and willing to partcipate in research by signing an informed consent. The tempe drink was given three glasses a day for four weeks continuously, contained at least 25 g of protein/day. The control group was not given the tempe drink. Blood pressure data were collected every week during intervention. The results showed that the effect of TDA and TDB compared to control subjects on systolic blood pressure was significantly different. Other ways the effect of TDA and TDB compared to control subjects on diastolic blood pressure was not significantly different, but the trend was decreasing.

Development of High Antioxidant Red Palm Oil Cake as a Potential Functional Food Harianti, Rini; Marliyati, Sri Anna; Rimbawan, Rimbawan; Sukandar, Dadang
Jurnal Gizi dan Pangan Vol. 13 No. 2 (2018)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

This study aimed to develop high antioxidant cake product with red palm oil (RPO) content to substitute the use of margarine as a potential functional food. This study used a complete randomized design with four levels of RPO substitution for margarine, namely F0 (0:100), F1 (80:20), F2 (90:10), and F3 (100:0). Organoleptic results showed that high antioxidant cake F3 was best in which also contained the highest RPO addition level. The high antioxidant cake F3 had yellow colour, hardness of 650.67 gf, bulk density of 0.27 g/ml, 4.31% moisture, 1.48% ash, 21.66% fat, 9.76% protein, 62.80% carbohydrate, 40.74 ppm/100 g β-carotene, and the 470.44 mg/100 g antioxidant activity. Thus the product can be categorized as high in β-carotene. Therefore, this product has a potential to be a functional food options, especially for atherosclerosis prevention.

Development of Cream Soup Made From Combination of Black Soybean (Glycine soja L. merrit) and Red Rice (Oryza nivara) as an Alternative Functional Food for Menopausal Women Estuti, Wiwit; Marliyati, Sri Anna; Damanik, Muhammad Rizal Martua; Setiawan, Budi
Jurnal Gizi dan Pangan Vol. 13 No. 2 (2018)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

This study aimed to develop an organoleptic acceptable cream soup formula made from combination of black soybean (Glycine soja L. merrit) and red rice (Oryza nivara) which met the nutritional requirements and contained antioxidants in the form of snack as a functional food for menopausal women. This study used a completely randomized design (CRD) with three treatment levels combination of black soybeans and red rice, namely F1 (80:20), F2 (70:30), and F3 (60:40). The results of the hedonic organoleptic test showed that the selected formula was F1 functional cream soup product. The nutrient content analysis showed that the product contained 1.98% water, 1.88% ash, 4.00% fat, 13.36% protein, 78.76% carbohydrates, 17.87% total dietary fiber, 10.71% soluble dietary fiber, 162.59 μg/g total isoflavones, and 254.58 μg/g total anthocyanins. Each portion of the F1 product could contribute 10.66% and 11.73% of the recommended dietary allowances (RDA) for energy and protein for women of menopausal age, respectively. Each portion also had an antioxidant activity of 723.73 mg/100 g (AEAC). The product is safe to consume because its total microbial content was 3.4 x 102 colonies/g. The resulting product has the potential to be a functional food due to its fiber, total isoflavones, and total anthocyanins contents, as well as its antioxidant activity.

Nutritional Status, Health Status, and Work Productivity of Cocoa Farmers in Polewali Mandar, Indonesia Yunieswati, Wilda; Marliyati, Sri Anna; Setiawan, Budi
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

The objective of this study was to analyze the associations between nutritional status, health status, other determining factors with work productivity of cocoa farmers. This cross-sectional study involved 58 male cocoa farmers aged 18–65 years old in two districts of Polewali Mandar. Data on food consumption and habit as well as health status were collected via structured interviews. While, blood pressure and anthropometric parameters were measured using standard equipment of blood pressure meter, weight scale, and height scale. Spearman’s test and Principal Components Regression (PCR) analysis were implemented to explore factors associated with farmers’ work productivity. There was no relationship between Body Mass Index (BMI) and work productivity. However, there was a significant positive association between central obesity with days of absent (r=0.275; p=0.037). We also found negativeassociation between blood pressure and the amount of cocoa picked daily (r=-0.366; p=0.005). PCR statistical analysis results showed that the amount of cocoa picked per day were significantly associated with smaller waist circumference, coffee consumption, and good exercise habit. While, decrease in consumption of fruits and vegetables was significantly associated with the number of absence days due to health problems. Thus, it can be concluded that work productivity of male cocoa farmers was associated with food consumption, physical activity, and lifestyle factors.

Co-Authors . Mervina Adi Winarto Adistira, Ross Mellyana Ahmad Sulaeman Ahmad Sulaeman Aini Aqsa Arafah Aisyah Aisyah Aisyah Nurhusna Aji Nugraha Ali Khomsan Angga Rizqiawan Ansarullah, Alfia Asep Rusyana Atikah Fajriani Avliya Quratul Marjan Azhari, Salma Widya Azizah, Anisah Nimah Azizi, Elsa Carla Bambang Pontjo Priosoeryanto Bibi Ahmad Chahyanto Budi Iman Santoso Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Cahyuning Isnaini, Cahyuning Cassandra Permata Nusa Chairunnisa Utami Pratiwi Clara M Kusharto Clara M. Kusharto Clara Meliyanti Kusharto Dadan Rohdiana Dadang Sukandar Daniel Pratama Sianturi Darningsih, Sri Deddy Muchtadi Deddy Muchtadi Deni Surya Kencana Dewi Anggraini Dewi Angraini, Dewi Dewi Kartika Sari Dewi Ratih Agungpriyono Deya Silviani Dian Ekawati DIMAS ANDRIANTO Dodik Briawan Dondin Sayuthi Drajat Martiano Drajat Martianto Dwi Yanti Winda Pratiwi Dwinita Wikan Utami Dwinita Wikan Utami Ekayanti , Ikeu Ekowati Handharyani Endang Rohmawati Eny Palupi Erlinda, Yuni Esmiati, Catur Endri Evy Damayanthi Fahrul Rozi Faisal Anwar Farah Fauziyyah Fauziyah, A'immatul Firdaus Firdaus Firdaus Firdaus Fitriyah, Holif Fuadini Therik Gigir, Engelien Milannia Hadi Riyadi Handaru Tri Mulyono Hardinsyah Harianti, Rini Harianti, Rini Herviana Ferazuma Hidayat Syarief Hidayat Syarief Hidayat Syarief I wayan Teguh Wibawan Ikeu Ekayanti Ilmi, Ibnu Malkan Bakhrul Indah Yuliana Iskandar Mirza Iskandar Mirza Iskari Ngadiarti jufri, Nurnashriana Katrin Roosita Khairunnisa, Yunda KHOIRIYAH, ROMYUN ALVY Kusumawaty, Nila Laily, Noer Latifah Darusman Latifah K Darusman Latifah K. Darusman Leily Amalia Lilik Kustiyah Lilik Noor Yuliati MADE ASTAWAN MARDHIATI, RETNO Mega Pramudita Rahayu Megawati Simanjuntak Melly Latifah Mira Dewi Mokhamad Fahrudin Muhamad Rizal Martua Damanik Muhilal . Nadzifatussya'diyah, Nadzifatussya'diyah Nasution, Zuraidah Naufal Muharam Nurdin Neysa Rucita Novitasari, Putri Nur Rahman Nurdin Nurdin Nurjannah Dongoran Nurnashriana Jufri Nurwati, Yuni Prameswari, Fajria Saliha Puspita Purnamasari, Ulfa Purnamasari Rasyid Avicena Reisi Nurdiani, Reisi Reni Novia Retnaningsih Retnaningsih Retno Mardhiati Rimbawan , Rimbawan Rimbawan Rini Nurindarwati Risti Rosmiati Safitri, Indira Nur Setiawan, Budi Setiawan, Budi Siddiq, Muhammad Nuzul Azhim Ash Siti Madanijah Siti Madanijah Subangkit, Mawar Suci Amalia Sumali M Atmojo TATI NURHAYATI Tetty Herta Doloksaribu Tiara Firstianty Pratiwi Tika Nurmalasari Tommy Marcelino Gantohe Trina Astuti Walneg, Zahrani Fathiyah Wilda Yunieswati Winata, Grace Marlina Wiwin Winarsih Wiwit Estuti Yayat Heryatno Yuni, Sri Yunianto, Andi Eka

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