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All Journal Majalah Kedokteran Bandung Medical Journal of Indonesia Indonesian Journal of Agricultural Science JURNAL PANGAN
DEDDY MUCHTADI
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor
Agriculture, Biological Sciences & Forestry Medicine & Pharmacology Social Sciences

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HYPOGLYCEMIC ACTIVITY OF SOME INDONESIAN RICE VARIETIES AND THEIR PHYSICOCHEMICAL PROPERTIES Widowati, Sri; Astawan, Made; Muchtadi, Deddy; Wresdiyati, Tutik
Indonesian Journal of Agricultural Science Vol 7, No 2 (2006): October 2006
Publisher : Indonesian Agency for Agricultural Research and Development - MOA

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Abstract

Diabetes mellitus is a spectrum of inherited and acquired disorderscharacterized by elevating blood glucose levels. Diabetesis an abnormal carbohydrate metabolism, therefore, diet therapyfor diabetics plays a key role in the management of thedisease. Most Indonesian people consume rice as source ofenergy and protein. Generally, diabetics consume very limitedrice because they believe that rice is the one of hyperglycemicfood, even though different rice varieties have large range ofglycemic index. The study aimed to evaluate hypoglycemicproperties by using rat assay and chemical characteristics of 10Indonesian rice varieties, i.e. Pandan Wangi, Rojolele, BengawanSolo, Cenana Bali, Memberamo, Celebes, Ciherang, BatangPiaman, Cisokan, and Lusi. Taj Mahal, an herbal ponni importedrice, was used as a comparison. Male Sprague Dawley rats (150-200 g body weight) were used for hypoglycemic assay. The ratswere fasted overnight before the blood glucose was measured inthe morning. The rats were then feed with 4.5 g rice per kgbody weight by oral administration, followed by 1 ml of 10%glucose solution in the next 30 minutes. The blood glucose wasmeasured for the next 30, 60, 90, and 120 minutes. Changes inblood glucose concentrations (mg dl-1) before and after the oraladministrations were calculated for each rice variety tested.Results showed that Cisokan and Batang Piaman were categorizedas low glycemic responses and Ciherang as high glycemic response,while the other varieties (Memberamo, Cenana Bali,Lusi, Bengawan Solo, Pandan Wangi, Celebes, and Rojo Lele)showed moderate glycemic responses. As the best hypoglycemicactivity, Cisokan contained high amylose (27.6%), fat (0.87%),total dietary fiber (6.24%), resistant starch (2.02%), and loweststarch digestibility (52.2%), which are ideal for diabetic’s consumption.Ciherang as the worst hypoglycemic activity had lowresistant starch (1.78%), low total dietary fiber (4.52%), and mediumamylose (23.0%). This study implies that Cisokan varietyis suitable for diabetic’s consumption.
THE EFFECT OF HEATING ON PHYSICOCHEMICAL CHARACTERISTICS OF RICE BRAND OIL Indrasari, S. Dewi; Koswara, Sutrisno; Muchtadi, Deddy; Nagara, L. Mulyati
Indonesian Journal of Agricultural Science Vol 2, No 1 (2001): April 2001
Publisher : Indonesian Agency for Agricultural Research and Development - MOA

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Abstract

Rice bran oil has a potential in lowering blood cholesterol. The oil content extracted from rice bran isa influenced by several factors such as raw material and processing method. This research was conducted to study the effect of heating on the physicochemical characteristics of rice bran oil. The study was carried out at the Food Technology and Nutrition Laboratory and Biotechnological Science Laboratory of the Inter University Center, Bogor Agricultural University, from February to MAy 1997. Bran used was from IR64 rice variety obtained from a local milling rice in Tambak Dahan, Binong-Subang, West Java. Rice bran was subjected to different period of heating (0, 15 and 30 minutes) at 121oC by using an autoclave, then the oil was extraxted by using hexane solvent followed by standard processing at room temperature (28-30oC) and 40oC for two hours. The parameters observed were oil content and its quality such as saponification, iodine, acid, peroxide, tiobarbituric acid, and triglyceric acid values as well as oil color. The results showed that oil extracted from rice bran was high, ranging from 9.65 to 11.02%. Heating (sterilizing) of the rice bran for 15 and 30 minutes at 120oC proir to extraction increased the oil content. The Quality of rice bran oil extracted met the standard of AOAC.
Prevention of endothelial dysfunction in streptozotocin-induced diabetic rats by Sargassum echinocarpum extract Firdaus, Muhamad; Astawan, Made; Muchtadi, Deddy; Wresdiyati, Tutik; Waspadji, Sarwono; Karyono, Setyawati S.
Medical Journal of Indonesia Vol 19, No 1 (2010): February
Publisher : Faculty of Medicine Universitas Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (455.838 KB) | DOI: 10.13181/mji.v19i1.382

Abstract

Aim This study aimed to elicit the protective effect of Sargassum echinocarpum extract on endothelial dysfunction in thoracic aorta of streptozotocin-induced diabetic rats.Methods The animals were divided into 5 groups. The first was normal, the second was diabetic non treated animals. The third to fifth groups were the diabetic animals which given Sargassum echinocarpum extract (150; 300, and 450 mg kg-1 body weight, respectively) by oral gavage and extract treatment was given for 12 weeks. Diabetes was induced by single administration of streptozotocin (45 mg kg-1, i.p.), dissolved in freshly prepared 0.1 M citrate buffer, pH 4.5. Diabetes was confirmed ten days latter in streptozotocin induced animals showing blood glucose levels > 200 mg dL-1 (11.1 mmol L-1) as monitored in the blood from tail vein using glucometer. After the treatment period, the blood serum acquired was used for antioxidant enzymes assays and the thoracic aorta was used for vasorelaxation assay.Results There was a significant decrease in the activity of superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-px) in diabetic rats (3.31 ± 0.12;67.17 ± 0.62;35.10 ± 0.83) comaped to control rats (9.97 ± 0.12;185.31 ± 0.23;116.38 ± 0.88). Administration of Sargassum extract increased the activity of SOD, CAT, and GSH-px. The diabetic rats exhibit endothelial dysfunction as shown by loss of vasodilatory response to acethylcholine (ACH). This was restored by administration of Sargassum extract.Conclusion Sargassum echinocarpum extract ameliorates oxidative stress and reverses the endothelial dysfunction associated with diabetes. This effect appears to be due to its antioxidant properties. (Med J Indones 2010; 19:32-5)Keywords: oxidative stress, sargassum echinocarpum, endothelium dependent relaxation, thoracic aorta
Pengembangan Produk Pangan Baru ‘Pasayu’ Bernutrisi, Berbasis Kearifan Lokal sebagai Bahan Baku (Development of New Food Product of Nutritious Pasayu, Based on Local Wisdom as Raw Materials) Sunyoto, Marleen; Nurmala, Tati; Kastaman, Roni; Muchtadi, Deddy
JURNAL PANGAN Vol 25, No 1 (2016): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1213.282 KB) | DOI: 10.33964/jp.v25i1.305

Abstract

‘Pasayu’ adalah produk pangan baru pasta fettuccine yang menggunakan  tepung komposit yang terdiri dari tepung limbah ubi kayu, tepung jagung dan tepung kacang hijau. Tujuan dari penelitian adalah untuk memperoleh formula yang tepat, antara tepung limbah ubi kayu, tepung jagung dan tepung kacang hijau untuk meningkatkan kandungan protein dan serat. Metode eksperimen terdiri dari analisis cluster pada data yang diperoleh dari metode survei, menghasilkan varietas Karikil dengan 0,023 persen kandungan HCN, 11,9 persen pati, serat 7,2 persen serat dan rendemen 16,6 persen, dan Metoda Rancangan Acak Kelompok (RAK) dengan 6 perlakuan dan 4 pengulangan. Hasilnya memperlihatkan bahwa Perlakuan B (20 : 80) pada ‘Pasayu’ jagung adalah perlakuan terbaik dengan karakteristik sebagai berikut : 9,2 persen protein, 9,5 persen kandungan uap air, 3,57 persen serat, 62,39 persen pati, 6,84 persen kandungan lemak, 72,8 persen karbonhidrat, 1,6 persen kandungan abu, kekerasan 208,7429 gF dan daya rehidrasi 73,385 gF. Perlakuan terbaik pada ‘Pasayu’ kacang hijau adalah 70 : 30 dengan karakteristik: kandungan protein 12,23 persen, kandungan uap air 8,97 persen, serat 5,23 persen, pati 33,2 persen, lemak 5,03 persen, karbohidrat 69,32 persen dan  kandungan abu 4,45 persen, kekerasan 1543.524 dan daya rehidrasi 149.23 gF.High nutrient’s Pasayu is a new fettucine-type pasta food product with composite flour as the basic material that consisting of cassava waste flour, mixed with corn flour and mungbean flour. The study was aimed to obtain the proper formulation of the ratio of cassava waste flour to corn flour and cassava waste flour to mungbean flour, to increase protein content and Pasayu fiber that exceed commercial pasta products. Experiment method consisted of cluster analysis on the data previously obtained from survey method, giving a Karikil variety with 0.023persen HCN content, 11,9 percent starch, 7,2 percent fiber and 16,6 percent rendemen and a Randomized Block Design (RBD) with 6 treatments and 4 repetitions. Results show that B treatment (20 : 80) of corn Pasayu is the best treatment with the characteristics of: 9,2 percent protein, 9.5 percent water content, 3,57 percent, fiber,  62,39 percent starch, 6,84 percent fat content, 72.8 percent carbohydrates, 1,6 percent ash content, hardness  208,7429 gF and 73,385 of rehydration power. The best treatment of mungbean Pasayu is 70 : 30 with the characteristic: 12.23 percent protein content, 8,97 percent water content, 5,23 percent fiber content, 33,2 percent starch content, 5,03 percent fat, 69,32 percent carbohydrates  and 4,45 percent ash content, hardness is 1543.524 149,23 gF and rehydration power.
Evaluasi Nilai Gizi Protein Tepung Tempe yang Terbuat dari Varietas Kedelai Impor dan Lokal Evaluation on Protein Nutritional Value of Tempe Flour Made from Imported and Local Soybean Varieties Astawan, Made; Mursyid, Mursyid; Muchtadi, Deddy; Wresdiyati, Tutik; Bintari, Siti Harnina; Suwarno, Maryani
JURNAL PANGAN Vol 23, No 1 (2014): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (411.31 KB) | DOI: 10.33964/jp.v23i1.48

Abstract

Tempe merupakan produk olahan fermentasi kedelai asli Indonesia. Telah diketahui bahwa kandungan gizi tempe lebih baik dibandingkan kedelai yang tidak difermentasi. Masalah utama tempe adalah umur simpan yang relatif rendah. Salah satu alternatif pengolahan tempe adalah tepung tempe. Tujuan penelitian ini adalah untuk mengevaluasi kualitas protein tepung tempe yang terbuat dari kedelai impor dan lokal. Penelitian ini menggunakan tikus putih Sprague-Dawley sebagai hewan model. Tikus dibagi 4 kelompok berdasarkan sumber protein dalam ransum, yaitu tepung tempe kedelai impor Genetically Modified Organism (GMO)/hasil rekayasa genetika, tepung tempe kedelai impor non-GMO, tepung tempe kedelai lokal Grobogan, dan kasein sebagai kontrol. Parameter kualitas protein diukur berdasarkan metode pertumbuhan dan metode keseimbangan nitrogen. Hasil analisis menunjukkan tidak terdapat perbedaan yang nyata pada nilai food convertion efficiency (FCE), protein efficiency ratio (PER), dan net protein ratio (NPR) dari semua jenis tepung tempe. Nilai true protein digestibility (TPD) tepung tempe kedelai grobogan dan non-GMO tidak berbeda nyata, namun nyata lebih tinggi dari tepung tempe kedelai GMO, dan lebih rendah dari kasein. Tidak terdapat perbedaan yang nyata pada nilai biological value (BV) dan net protein utilization (NPU) semua sampel. Dari penelitian ini dapat disimpulkan bahwa secara umum nilai gizi protein tepung tempe kedelai lokal Grobogan tidak berbeda dengan tepung tempe kedelai impor non-GMO.Tempe is a fermented soybean product from Indonesia. It has been known that nutritional values of tempe are better than unfermented soybean. The main problem of tempe product is its short shelf life. An alternative way to solve this problem is tempe flour. The objective of this research was to evaluate the protein nutritional quality of tempe flours made from imported and local soybeans. This research used albino Sprague-Dawley rats as an animal model. The rats were divided into 4 groups based on protein source of the diet, namely: tempe flour of imported Genetically Modified Organism (GMO) soybean, tempe flour of imported non-GMO soybean, tempe flour of local Grobogan soybean, and casein as a control. Protein nutritional parameters were observed based on growth of rats and nitrogen balance methods. The results showed that there were no significant different of food conversion efficiency (FCE), protein efficiency ratio (PER), and net protein ratio (NPR) values from all of tempe flours. True protein digestibility (TPD) value of Grobogan and non-GMO tempe flours was not different, but higher than GMO soybean tempe flour, and lower than casein. There were no significant different of biological value (BV) and net protein utilization (NPU) values from all samples. This research concluded that generally the nutritional quality of protein of tempe flour from local Grobogan soybean tempe flour was not different from the protein quality of import non-GMOZT. 
Diet-Induced Changes in Serum Ganglioside Spectrum Patterns in 6-Month-Old Infants Gurnida, Dida A.; Idjradinata, Ponpon; Muchtadi, Deddy; Sekarwana, Nanan; Fong, Bertram; McJarrow, Paul; Rowan, Angela; Norris, Carmen
Majalah Kedokteran Bandung Vol 44, No 4 (2012)
Publisher : Faculty of Medicine, Universitas Padjadjaran

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Abstract

Human milk contains higher levels of gangliosides when compared to infant formula. Gangliosides play a role in neuronal growth, migration, maturation, sinaptogenesis, and myelination. Seven of the identified gangliosides (GM1, GM2, GM3, GD3, GD1a, GD1b, and GT1b) are dominant gangliosides with different specific functions. Thus, the aim of the study was to understand the effects of ganglioside-enhanced diet and to compare the spectrum patterns of those seven classes of serum gangliosides in infants consuming standard infant formula (IF group), ganglioside-fortified infant formula (GA group) and exclusive breastfeeding (BF group). This study used liquid chromatography–mass spectrometry (LC-MS) method. This was a prospective study involving 30 infants in IF group, 29 in GA group and 32 in BF group. Subject recruitment was performed using consecutive admission  approach from March 2008 to February 2009 in Bandung. Statistical analyses using Wilcoxon test showed that there was a significant change in the spectrum patterns of GD3, GM1, GM2 and GT1b in IF group; of GD1a, GM1 and GM2 in GA group and of GD1a, GD1b, GM1 and GM3 in BF group. It is concluded that ganglioside-enriched diet extends spectrum patterns of gangliosides especially in seven of them, i.e. GM1, GM2, GM3, GD3, GD1a, GD1b, and GT1b, in 6-month old infants. [MKB. 2012;44(4):240–44]..Key words: Gangliosides, human milk, infants, infant formula, LC-MSPerubahan Pola Spektrum Gangliosida Serum yang Diinduksi Makanan pada Bayi Usia 6 BulanAir susu ibu (ASI) mengandung gangliosida yang kadarnya lebih tinggi dibandingkan dengan susu formula. Gangliosida berperan dalam pertumbuhan, migrasi, maturasi saraf, sinaptogenesis, dan mielinisasi. Tidak kurang dari 100 tipe gangliosida telah ditemukan, tujuh di antaranya (GM1, GM2, GM3, GD3, GD1a, GD1b, dan GT1b) merupakan kelas utama dengan fungsi yang berbeda. Penelitian ini bertujuan untuk mengetahui efek penambahan diet gangliosida serta membandingkan pola spektrum tujuh kelas gangliosida serum tersebut pada bayi yang mengonsumsi susu formula standar (kelompok infant formula/IF), susu formula difortifikasi gangliosida (kelompok GA), dan ASI eksklusif (kelompok breastfeeding/BF). Penelitian ini menggunakan metode liquid chromatography-mass spectrometry (LC-MS) untuk menghitung kadar ketujuh kelas gangliosida tersebut. Penelitian ini adalah penelitian prospektif yang melibatkan 30 bayi kelompok IF, 29 bayi kelompok GA, dan 32 bayi kelompok BF. Perekrutan subjek penelitian dilakukan dengan cara consecutive admission dari bulan Maret 2008 sampai bulan Februari 2009 di Bandung. Analisis statistik tes Wilcoxon menunjukkan perubahan bermakna pada pola spektrum GD3, GM1, GM2 dan GT1b pada kelompok IF; GD1a, GM1, dan GM2 pada kelompok GA; GD1a, GD1b, GM1, dan GM3 pada kelompok BF. Kesimpulan, penambahan diet gangliosida akan meningkatkan 7 spektrum gangliosida yaitu GM1, GM2, GM3, GD3, GD1a, GD1b, dan GT1b pada anak usia 6 bulan. [MKB.2012;44(4):240–44].Kata kunci: ASI, bayi, gangliosida, LC-MS, susu formula DOI: http://dx.doi.org/10.15395/mkb.v44n4.217
Co-Authors A.A. Ketut Agung Cahyawan W Angela Rowan Bertram Fong Carmen Norris Dida A. Gurnida L. Mulyati Nagara MADE ASTAWAN Marleen Sunyoto Maryani Suwarno Muhamad Firdaus Muhammad Agus Muljanto Nanan Sekarwana Paul McJarrow Ponpon Idjradinata Roni Kastaman S. Dewi Indrasari Sarwono Waspadji Setyawati S. Karyono Siti Harnina Bintari Sutrisno Koswara Tati Nurmala Tutik Wresdiyati