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All Journal Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Almasyhuri Almasyhuri
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Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences

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KETERSEDIAAN HAYATI ZAT BESI, KANDUNGAN ZAT PEMICU DAN PENGHAMBAT PENYERAPAN ZAT BESI DALAM MAKANAN IBU HAMIL M. Saidin; Almasyhuri Almasyhuri; Sukati Saidin
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 21 (1998)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2347.

Abstract

The iron content, iron bioavailability (in vitro method), enhancers and inhibitors of iron absorption were investigated in three different staple foods of diets in the district of Boyolali, Central Java. The results revealed that the average iron content of the diets based on rice, corn and cassava were 18.8 mg, 17.8 mg and 19.9 mg, respectively or equal to 34.3%, 32.0% and 35.0% of Recommended Dietary Allowances (RDA) for Indonesia. The average vitamin C content of the diets based on rice, corn and cassava were 21.9 mg (31.3% RDA), 21.1 mg (30.1% RDA) and 17.3 mg (24.7% RDA), respectively. The average of protein content of the diets based on rice, corn and cassava were 47.1 g (78.5% RDA), 50.0 g (83.3% RDA) and 31.1 g (51.8% RDA), respectively. The average content of tannic acid and phytic acid as inhibitors of iron absorption in the diets based on rice, corn and cassava were (1154 mg and 261.5 mg); (980 mg and 342.7 mg) and (838 mg and 341.5 mg), respectively. An addition of 100 mg of vitamin C or papaya fruit (250 mg) into the diets, increased iron bioavailability up to 54.2%. Keywords: iron bioavailability, enhancer agent, inhibitor agent, in vitro.
DAMPAK PEMBERIAN NIASIN DAN KRONIUM TERHADAP PROFIL DISLIPID PADA PENDERITA DISLIPIDEMIA A. Murdiana D.; Almasyhuri Almasyhuri; Reviana Reviana; Martuti S.; Enok Yuhajah; Muhilal Muhilal
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 21 (1998)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2348.

Abstract

A study on niacin and chromium supplementation has been conducted to women of 30-60 years old with cholesterol level between 200-250 mg/dl. The aimed of the study was to see the effect of the supplementation on blood cholesterol, triglyceride and low density lipoprotein (LDL). Fourty two respondents were selected purposively and divided into 4 groups. The supplementation was in the form of capsules and given for 3 weeks. Group I, 10 respondents received 200 mcg of chromium; Group II, 7 respondents received chromium 200 mcg and niacin 2x75 mg; Group III, 12 respondents received 2x75 mg niacin and Group IV, 13 respondents received 2x75 mg fructose as placebo. Data collected including anthrophometric, dietary recall for 1x24 hours and clinical status. Analysis of blood sample for cholesterol and triglyceride was done using enzymatic calorimetric method (CHOD-PAP) whereas LDL was done using PVS method (GPO-PAP). The results of this study showed that niacin supplementation significantly decreased cholesterol and LDL level by 15% and 13% respectively, chromium supplementation significantly decreased cholesterol and LDL level by 15% and 20% respectively. Cholesterol and LDL remained in that level three weeks afterwards. The mixture of niacin and chromium supplementation significantly decreased only cholesterol level by 10%. Triglyceride level decreased in all groups including placebo group but not statistically significant. Keywords: supplementtaion, niacin, cromium, cholsterol, triglyceride, low density lipoprotein.
PENYERAPAN FERRO SULFAS YANG DIMINUM BERSAMAAN DENGAN MENU MAKANAN POKOK BERAS, JAGUNG SERTA SINGKONG DENGAN VITAMIN C ATAU PEPAYA: SUATU UJI PENYERAPAN SECARA IN-VITRO Almasyhuri Almasyhuri; M. Saidin; Sukati Sukati
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 21 (1998)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2349.

Abstract

Iron tablets containing ferrous sulphate have long been used for the control of iron deficiency anaemia, but the prevalence of anaemia especially among pregnant women is still high. Iron tablets are usually consumed before or after meal. The composition of the meal may affect iron absorption from iron tablets. The objective of this study was to find out the amount of iron absorbed from iron tablets consumed with rice, maize or cassava suplemented with vitamin C or papaya. The results of this study showed that iron absorption is higher if iron tablet is consumed before meal. Vitamin C and papaya increase iron absorption by 10%. Keywords: ferrous sulphate, vitamin C, papaya, iron absorption.
UJI EFEK TOKSISITAS TEPUNG SINGKONG PAHIT HASIL DETOKSIFIKASI PADA HEWAN PERCOBAAN Suryana Purawisastra; Erwin Affandi; Almasyhuri Almasyhuri; Rossi R. Apriyanto
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 21 (1998)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2352.

Abstract

Toxicity test of detoxified bitter cassava flour was carried old on experimental rats. The objective of the test was to observe the direct effect of the flour on the rats. There were 4 kinds of detoxified flour derived from different varieties of bitter cassava having different cyanide concentrations. The varieties were 46.8, Adira II, Adira IV, and 39.1.1. In the test maize flour and sweet cassava flour were used as controls. It was observed that there was no significant difference in the growth of rats given control flours or detoxified cassava flour. Differences were found in amounts of flours consumed, body weight, and the weights of important organs, heart, liver and kidney. The differences were not related to the cyanide contents in the detoxified cassava flours.Keywords: toxicity test, detoxified bitter cassava flour, cyanide, experimental rats
KANDUNGAN NATRIUM (Na) DAN GARAM (NaCl) DALAM IKAN ASIN KERING MENTAH DAN GORENG DI PASAR ANYAR BOGOR Heru Yuniati; Almasyhuri Almasyhuri
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 17 (1994)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.1956.

Abstract

Telah dilakukan penelitian untuk mengetahui kandungan natrium (Na) dan garam (NaCl) dalam 10 jenis ikan asin kering yang beredar di Pasar Anyar Bogor. Analisis natrium dilakukan terhadap ikan asin mentah, setelah dicuci, dan setelah digoreng dengan menggunakan flamefometer. Analisis garam dilakukan dengan titrasi argentometri terhadap ikan asin mentah. Hasil analisis menunjukkan, kandungan Na dan garam dalam ikan asin sangat beragam besarnya berturut-turut berkisar antara 0,3-8,1% dan 5,7-21,2%. Ikan asin yang mempunyai kadar Na dan garam tinggi adalah ikan sepat, peda putih dan gabus. Jumlah air dalam ikan asin juga bervariasi, berkisar antara 10,3-46,8%. pencucian dan penggorengan dapat menurunkan kadar garam ataupun natrium sebesar 37,4%.
PENGARUH FERMENTASI TERHADAP KANDUNGAN PROTEIN DAN KOMPOSISI ASAM AMINO DALAM SINGKONG Almasyhuri Almasyhuri; Endi Ridwan; Heru Yuniarti; Hermana Hermana
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.v0i0.1529.

Abstract

Effects of Solid Fermentation on Protein Content and Amino Acid Composition of Cassava.This study was carried out to assess the protein and amino acid quantity of solid fermentation of cassava (Manihot esculenta) using pure culture of the Rhizopus oligosporus and traditional inoculum (laru). The protein content of the fermented product was analyzed by Biuret method, and the animo acid composition by HPLC (high performance liquid chromatography) method. The results showed that solid fermentation of cassava increased the protein content from 2.1% to 4.0% and 4.7%. The animo acid contents of the fermented product increased 2.5 folds of that of cassava. Higher increase was seen in substrates fermented with traditional inoculum. This is due to the addition of coconut oil and ammonium to the cassava substrate which improved the growth of mold.Key words: cassava (Manihot esculenta), food fermentation, protein content, amino acid composition
PENGEMBANGAN MINUMAN FORMULA IBU HAMIL DAN MENETEKI BERBASIS BAHAN LOKAL NON SUSU Almasyhuri Almasyhuri; Nelis Imanningsih; Suryana Purawisastra; Erwin Affandi; Nunung Nurjanah
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 31 No. 1 (2008)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v31i1.1514.

Abstract

The Development of Non-Milk Based Formulated Drinks For Pregnant and Breastfeeding Women.Background: The pregnant and breastfeeding women need a greater nutrition intake compared to normal women. At second and third trimester of pregnancy, and during breastfeeding, a woman should have additional nutrient for approximately 300 Kcal energy and 17 grams protein per day. Recently, various formula drinks for pregnant and breastfeeding women are available in the market, however most of these formulas are expensive.Objectives: To develop non-milk based formula drinks for pregnant and breastfeeding women which contained adequate amount of additional macro and micro nutrients had good sensory quality and had long self life.Methods: Initially, 13 kinds of drinks were formulated. The drinks contained aproximately 300 Kcal energy and 17grams protein. They were analyzed for nutrient contain, microbiology and sensory quality in order to vote the best 5 formulas at the laboratory scale. The formulated drinks were packaged and sealed in 150 mL plastic cups. To know the self life of the drinks, storage was carry out in the room, incubator and refrigerator temperature during 12 months.Results: From sensory test, it was concluded that the best five drinks were kweni formula, chocholate formula, ginger formula, guava-orange formula and red bean formula. One cup of 150 ml formulated drink, had 140-150 Kcal energy and 8 grams protein. Therefore, to fulfill additional requirements for pregnant and breastfeeding women, the drinks should be consumed 2 cups a day.Conclusions: The formula drink developed could provide additional energy, protein, vitamin and mineral needed by pregnant and breast feeding women. There was no side effect reported by the panelist because of consuming the formula.Keywords: formulated drinks, pregnant women, breastfeeding women, acceptance.
Co-Authors A. Murdiana D. Ance Murdiana D. S. Slamet Dewi Sabita Slamet Dian Sundari Djoko Kartono Endi Ridwan Enok Yuhajah Erna Luciasari Erwin Affandi Gustina Sofia Heni Komalasari Hermana Hermana Heru Yuniarti Heru Yuniati Joko Pambudi M. Khumaidi M. Saidin Martuti S. Muhilal Muhilal Nelis Imanningsih Nunung Nurjanah Reviana Reviana Rimbawan Rimbawan Rossi R. Apriyanto Rossi Rozanna S. M. Prastowo Sri Murni Prastowo Sukati Saidin Sukati Sukati Suryana Purawisastra Suryana Suryana Susie S. Suwardi Uken S.S. Soetrisno Y. Krisdinamurtirin