Muhammad Juffrie
Instalasi Kesehatan Anak RSUP Dr. Sardjito Yogyakarta

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

Penambahan agar-agar dan pengaruhnya terhadap kestabilan dan daya terima susu tempe pada mahasiswa Politeknik Kesehatan Jurusan Gizi Yogyakarta Isti Suryani; Agus Santoso; Muhammad Juffrie
Jurnal Gizi Klinik Indonesia Vol 7, No 2 (2010): November
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.17742

Abstract

Background: The production of tempeh milk is an effort to diversify tempeh-based food processing potential as functional food. However, as vegetable milk tempeh milk has the disadvantages of tasting bitter and being easily precipitate. The addition of gelatine is potential as stabilizer that is expected to counter the disadvantages and improve the taste of tempeh milk.Objective: To identify the effect of gelatine addition to stability and acceptability of tempeh milk among students of Nutrition Department of Health Polytechnic Yogyakarta.Method: The study was experimental with a completely randomized design, comprising four experiments, i.e. tempeh milk with gelatine addition as much as 2%, 3%, 4% and no gelatine addition as control. Organoleptic test was made by 25 skilled panelist, students of Nutrition Department of Health Polytechnic Yogyakarta, to identify acceptability of tempeh milk. Whereas viscocity test and visual observation through the assessment of tempeh milk precipitation level within 5 hours storage were made to identify emulsion stability. Data analysis used Anova and Duncan advanced test.Result: Stable emulsion could be achieved through gelatine addition of 2% at emulsion consistency 89.10%, viscocity 0.225 poise. Better emulsion stability was achieved through gelatine  addition of 3% at emulsion consistency 91.10%, viscocity 0.249 poise. Best emulsion stability was achieved through gelatine addition of 4% at emulsion consistency 95.58%, viscocity 0.254 poise and lowest emulsion stability was found in the control without gelatine addition at emulsion consistency 80.84%, viscocity 0.216 poise. The result of proximate nutrition value of tempeh milk with gelatine addition 4% (most stable) were energy 55.54 cal, protein 2.14gr, fat 1.82g, carbohydrate 7.65%, water 86.23g, ash 0.15% and raw fbre 2.01%.Conclusion: There was no effect of gelatine addition at various concentration to acceptability of tempeh milk. There was effect of gelatine addition at various concentration to stability of tempeh milk. The highest emulsion stability was achieved in tempeh milk with gelatine addition of 4%.
Pemberian fortifikasi multi-mikronutrien berpengaruh terhadap pertumbuhan balita keluarga miskin Mursalim Mursalim; Muhammad Juffrie; Nenny Sri Mulyani
Jurnal Gizi Klinik Indonesia Vol 8, No 2 (2011): Oktober
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (271.03 KB) | DOI: 10.22146/ijcn.17771

Abstract

Background: Underfives from poor communities are susceptible group that will unlikely have suffcient nutrition (micronutrient) meanwhile this micronutrient is essential for growth. Some studies show the supplementation of micronutrient has good effects to child growth. Therefore it is necessary to study the supply of fortified multi-micronutrient and its effect to growth of underfives from poor communities.Objective: To identify the supply of fortifed multi micronutrient and its effect to growth of underfves of 6-59 months from poor communities.Method: The study was a pre-experiment that used a group pre test-post test design. Subject were underfives of 6-59 months from poor communities that got fortifed multi micronutrient. The intervention of fortifed multi micronutrient supply was given once a week (1 sachet/day) within 4 months. Data of family characteristics and identity of the subject were collected at the beginning of the study. Measurement of physical weight and height/length, consumption recall, collection of data on disease infection (acute respiratory tract and diarrhea) were carried out at the beginning and end of the study.Results: The result of statistics test showed there was signifcant increase (p<0.05) in weight, height/length and nutrition status (z-score) to index of weight for height/length, height for age, and that there was signifcant descent to acute respiratory tract infection and diarrhea of underfves of  6-59 months from poor communities after the supply of fortifed micronutrient containing vitamin A, B1, B2, B3, B6, B12, folate acid, vitamin C, D3, E, Fe and zink.Conclusion: The supply of fortifed multi micronutrient could increase weight, height/length and nutrition status (z-score), index of weight for height/length and index of weight for age and decreased of acute respiratory tract infection and diarrhea disease in underfives of 6-59 months from poor communities.