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All Journal Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Uken S.S. Soetrisno
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PERUBAHAN KANDUNGAN PROTEIN DAN KOMPOSISI ASAM AMINO KEDELAI PADA WAKTU PEMBUATAN TEMPE DAN TAHU Suryana Purawisastra; Dewi Sabita Slamet; Uken S.S. Soetrisno
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 16 (1993)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2287.

Abstract

Telah dilakukan pengamatan terhadap peerubahan kandungan serta komposisi asam amino protein kedelai pada waktu pembuatan tempe dan tahu. Hasil pengamatan menunjukkan bahwa protein kedelai berkurang 18.0% pada waktu pembuatan tempe, dan berkurang 46.5% pada waktu pembuatan tahu. Akan tetapi komposisi asam amino protein tempe banyak yang menurun, secara total penurunan asam amino protein tempe mencapai 22.6% dari total asam amino protein kedelai, sedangkan pada protein tahu malah terjadi kenaikan sebesar 9.9%. Ampas dari pembuatan tahu digunakan untuk membuat tempe gembus, dan protein kedelai yang tertinggal sebesar 18.25% dalam ampas ini bisa dimanfaatkan dengan total penurunan asam aminonya hanya 7.5%. Pada penelitian ini juga dilakukan pengamatan pengaruh proses pemasakan (goreng) terhadap perubahan komposisi asam amino protein tempe, tahu dan tempe gembus. Hasilnya menunjukkan bahwa komposisi asam amino protein tempe gembus mengalami penurunan terbanyak.
PENGEMBANGAN PROSEDUR ANALISIS ZAT ANTITRIPSIN (TRYPSIN INHIBITOR) PADA SUMBER PROTEIN NABATI Uken S.S. Soetrisno; Suryana P.
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 14 (1991)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2216.

Abstract

PENGEMBANGAN PROSEDUR ANALISIS ZAT ANTITRIPSIN (TRYPSIN INHIBITOR) PADA SUMBER PROTEIN NABATI
BEBERAPA PILIHAN MAKANAN FORMULA LANJUTAN UNTUK ANAK USIA 1-3 TAHUN Rossi R. Apriyantono; Uken S.S. Soetrisno; Mien K.M.S. Mahmud
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 19 (1996)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2304.

Abstract

Hasil penelitian terdahulu menunjukkan adanya khasiat makanan formula tempe (MFT) dalam membantu penyembuhan diare kronik pada penderita gizi kurang dan gizi buruk, disamping dapat menaikkan berat badan, kadar hemoglobin dan status immunitas. Laporan pelaksanaan pemberian MFT pada anak KEP, diketahui bahwa setelah tercapai berat badan normal anak satu tahun maka percepatan kenaikannya melambat. Suatu makanan formula lanjutan yang sesuai untuk anak usia 1-3 tahun akan sangat membantu perkembangan berat badan selanjutnya, sehingga diharapkan tidak akan terjadi hambatan pertumbuhan. Penelitian ini bertujuan untuk memformulasikan makanan campuran yang siap hidang yang memenuhi syarat makanan untuk anak usia 1-3 tahun dari segi gizi, cita rasa dan tampilan fisiknya. Dari hasil penghitungan dan formulasi diperoleh 7 formula yang sesuai dengan persyaratan Codex Alimentarius Commission. Setelah dianalisis kandungan zat gizi makro, kadar karotin, mutu organoleptik dan tampilan fisiknya, maka terpilih 3 formula terbaik yaitu campuran tempe + terigu + susu skim + pisang ambon; tempe + terigu + susu skim + pisang ambon + wortel dan tempe + tepung beras + susu skim + wortel. Dalam 100 g ketiga formula ini mengandung energi sebesar 423±13 kal, protein 18±1.2 g, lemak 11.1±2.7 g, karotin 1393±1140 ug, dengan nilai NDpKal sebesar 7.8±0.1. Untuk pengembangan selanjutnya akan dipikirkan kemungkinan penambahan sumber asam lemak n-3 dan bahan pemantap dari jenis gum, sehingga formula yang dihasilkan akan lebih mempunyai nilai tambah.
PERUBAHAN MASUKAN ENERGI DAN AIR SELAMA BERPUASA RAMADHAN PADA KARYAWAN DENGAN BERAT BADAN NORMAL DAN LEBIH Uken S.S. Soetrisno
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 19 (1996)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2306.

Abstract

Meskipun sebagian besar penduduk Indonesia beragama Islam, pengungkapan hikmah puasa dan perubahan yang terjadi dalam tubuh selama berpuasa Ramadhan selalu berdasarkan hasil penelitian dari negara lain. Untuk itu telah dilakukan penelitian di lingkungan karyawan minyak dan gas di daerah Aceh Utara selama bulan Ramadhan 1416 H (Januari-Maret 1996). Makalah ini merupakan bagian dari hasil penelitian tersebut yang telah dibiayai oleh PT. Arun Natural Gas Liquefaction Co.-Pertamina. Responden adalah karyawan muslim, yang bersedia mengikuti agenda kegiatan penelitian dari awal sampai dengan selesai, sehingga diperoleh masing-masing 48 orang untuk kelompok dengan berat badan normal (IMT=18.5-25.0) dan untuk kelompok berat badan berlebih (IMT>25.0). Dalam makalah ini dilaporkan hasil pencatatan masukan makanan dan air selama 3x24 jam berturut-turut yang dilakukan oleh responden pada setiap minggu pengumpulan data yaitu: dua minggu sebelum Ramadhan (H-1), minggu I (H-2) dan minggu III (H-3) Ramadhan, serta satu bulan setelah Lebaran (H-4). Hasil menunjukkan bahwa pada kedua kelompok terjadi penurunan yang nyata (P<0.05), baik masukan energi maupun air selama berpuasa. Satu bulan setelah Lebaran masukan energi dan air kembali meningkat meskipun masih agak lebih rendah daripada sebelum bulan puasa. Pada saat makan sahur jumlah masukan energi sebesar 36-41% dari total masukan sehari-semalam, sedangkan air sebesar 44-52%. Jika dibandingkan dengan kebutuhan energi berdasarkan AKG orang dewasa dengan aktifitas ringan, maka masukan energi selama bulan Ramadhan hanya mencapai 72% pada kelompok BB-normal, dan hanya 62% pada kelompok BB-lebih. Bagi responden dengan BB-lebih sebaiknya mempertahankan masukan energi seperti dalam bulan puasa agar resiko timbulnya penyakit akibat kelebihan berat badan dapat ditekan.
PERILAKU MAKAN DAN KEGIATAN PEKERJA WANITA DALAM HUBUNGANNYA DENGAN TINGKAT PRODUKTIVITAS KERJA Uken S.S. Soetrisno; Rossi Rozanna; Gustina Sofia; Djoko Kartono; Almasyhuri Almasyhuri; Sri Murni Prastowo
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.v0i0.2344.

Abstract

This study evaluted nutrient intake and activity of female labors in relation to iron status and blood glucose level which may affect fitness and productivity. This study was part of the research on nutrition and health status during Ramadhan fasting in female labors. Total of 200 subjects, who were not lactating or pregnant, were evaluated for their anthropometry measurements, health status, hemoglobin and hematocrit levels. While 50 subjects were drawn as sub samples for evaluating their food consumption, daily activity, blood glucose level, fitness, and total patch clothes sown. Average energy intake was 142% of their RDA. Most of the labors used to have breakfast daily, which has an average of 30% of their total daily intake. The carbohydrate sources were mostly rice and instant noodles, while consumption of fruits and vegetables was limited and not so varied. Blood glucose was in normal level, while anemia due to low iron status was among 35% of the population. Their fitness was categorized as low, with total patch clothes sown was in the range of 36-46 unit per hour. In general they have to increase fruit and vegetable consumption, to anticipate the low intake of micro nutrients.Keywords: nutrient intake, activity, fitness, productivity, female labor
KADAR ZAT GIZI DAN CITA RASA HASIL FERMENTASI CAIR IKAN RUCAH Uken S.S. Soetrisno; Rossi Rozanna; N. Imanningsih; L. Pasaribu
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.v0i0.2351.

Abstract

Teri rucah (Stolephorus Spec.) and udang rucah (Atydal Spec.) as by-catch fishes had been used as basic materials in liquified fermentation process. The results were evaluated for its contribution to improve nutrient content and to add more variation on fermentation product for consumer choice. The proportion of basic materials to salt and water were varied depending on the kind of fish and the optimum values were chosen. Fermented teri rucah needed addition of one part of salt and two parts of water, or one part of salt and one and half parts of water; fermented udang rucah needed addition of one part of salt and one part of water, or nine-tenth parts of sah and one-tenth parts of water, forevery three part of basic material. All fermented products were analyzed for proximate nutrient contentand vitamin B-12 content Fermented teri rucah was higher in protein and vitamin B-12 content compared to that of udang rucah. In general liquefied fermentation increased vitamin B-12 content by 2 to 4 times. Incorporation of the produds into traditional cooking recipes need to be explored and socially marketed.
PEMANFAATAN BUAH RENDA SEBAGAI JEM-OLES KHAS INDONESIA Uken S.S. Soetrisno
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.v0i0.1954.

Abstract

PEMANFAATAN BUAH RENDA SEBAGAI JEM-OLES KHAS INDONESIA
MAKANAN TAMBAHAN DENGAN INDEKS GLIKEMIK TINGGI UNTUK PEMENUHAN GIZI ANAK SEKOLAH Uken S.S. Soetrisno
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.v0i0.1526.

Abstract

High Glycaemic Snack Foods for Nutrition Completion of School Children.School lunch program had been launched since 1996, but there is still some problem especially related to the portion size and portion's nutritional value. This study tried to developed snack foods for school children with portion size of 300 Kcal and 5-7 g protein, and evaluated for their glycaemic index and organoleptic quality. Basic ingredients for food formulation were carbohydrate sources: rice, glutinous rice, cassava, or sago; protein sources: soybean, chick peas, peanut, mungbean or tempe; besides other ingredients such as sugar, coconut oil, grated coconut or coconut milk those were added to increase palatability and energy content. Carbohydrate and protein sources were processed under optimal treatment, which were: soaking at pH 5.8-9.6 and followed by overnight drying and roasting at 75-125o C for 30 minutes. Those treatments were to reduce portion size and to increase the glycaemic index. This study involved adult women and school children to evaluate the portion size and the organoleptic quality. Snack foods in form of smooth or coarse sweet jellied dough had good acceptability. The glycaemic index of 15 snack foods are varied between: 64-99. These indexes are considered as moderate to high. Further study is needed to evaluate the energy effectiveness of the snack foods on maintaining and enhancing the work performances of school children.Keywords: formulated food, nutrients, organoleptic evaluation, glycaemic index.
KUALITAS BEBERAPA TELUR BERMEREK KHUSUS DIBANDINGKAN DENGAN TELUR AYAM RAS DAN BURAS Rossi R.S. Apriyantono; Nelis Imanningsih; Uken S.S. Soetrisno
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.v0i0.1527.

Abstract

Quality of Branded Eggs as Compared to Layer and Domestic Chicken Eggs.Many branded eggs found in the market claimed as low in cholesterol (Low Cholesterol Egg, Golden Egg), or claimed as high in omega-3 fatty acid content (Omega-3 Egg), besides common domestic and layer chicken eggs. This brand trend attracted the consumer to buy. Nonetheless, there is a need to evaluate further on the quality they claimed besides the physical quality. The evaluation was done regarded of those 5 types of eggs on their outer measurements (shape abnormalities, size indexes, shell thickness); and inner measurements (Haugh Units, yolk color score). The results indicated that all egg types had normal appearance with size indexes of 1.24-1.38. The Haugh Units was arround 28.7-67.3 and yolk color score was arround 5.0-13.3. Based on those results, the zerro week marketed eggs (Group I) clasified as A quality and the one week marketed eggs (Group II) were B quality. The data on chemical analyses indicated that the omega-3 fatty acid content was significantly the highest (p<0.05) in Omega-3 egg, while the cholesterol content was 'similar in all types of eggs. The easiest way to judge the quality are from the shape and size of the eggs. Those have to be in normal shape and uniform size. While the claimed on low cholesterol content is not proven.Keywords: cholesterol content, omega-3 content, physical quality, chicken eggs.
Co-Authors Almasyhuri Almasyhuri Dewi Sabita Slamet Djoko Kartono Gustina Sofia L. Pasaribu Mien K.M.S. Mahmud N. Imanningsih Nelis Imanningsih Rossi R. Apriyantono Rossi R.S. Apriyantono Rossi Rozanna Sri Murni Prastowo Suryana P. Suryana Purawisastra