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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Manajemen dan Agribisnis Media Gizi dan Keluarga JURNAL GIZI INDONESIA Media Kesehatan Masyarakat Indonesia Jurnal Penelitian Tanaman Industri Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) agriTECH JFA (Jurnal Fisika dan Aplikasinya) Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Planta Tropika Jurnal Media Gizi Indonesia (MGI) Warta IHP (Warta Industri Hasil Pertanian) GIZI INDONESIA AcTion: Aceh Nutrition Journal Argipa (Arsip gizi dan Pangan) Kuttab: Jurnal Ilmu Pendidikan Islam Jurnal Teknologi & Industri Hasil Pertanian Edukasi Islami: Jurnal Pendidikan Islam EKOLOGIA : Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup Jurnal Penelitian Tanaman Industri (Littri) Jurnal Pusat Inovasi Masyarakat Berita Kedokteran Masyarakat Jurnal Rekayasa Lampung (JRL) International Journal of Economics, Accounting, and Management Halal Studies and Society Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Jurnal Sinergi Manajemen

Ahmad Sulaeman

Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA), Institut Pertanian Bogor, Bogor 16680

Author-ID : 390697

Religion Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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PERILAKU PETANI DALAM PRODUKSI DAN PENANGANAN PANGAN SEGAR DI KABUPATEN LAMPUNG BARAT Lingga Kusuma; Ahmad Sulaeman; Ikeu Tanziha
Jurnal Gizi dan Pangan Vol. 3 No. 3 (2008)
Publisher : Food and Nutrition Society of Indonesia

The objective of this research was to analyze farmer’s behavior in the production and post harvest management of fresh food (vegetables). A survey and cross sectional study design were applied in this study. The locations are chosen purposively, ie: Sukarame Village in Balik Bukit Subdistrict and Sekincau Village in Sekincau Subdistrict. The sixty respondents were chosen randomly using stratified sampling method. The data was analyzed descriptively and inferentially. Fresh food farmers in West Lampung District had low knowledge about GAP and also had attitude and behavior that was not appropriate with GAP. Activity in farm group and attitude about GAP had significant correlationship with behavior in production and post harvest management. The farmer’s attitude about GAP has bigger influence on the behavior than the activity in farm group.

PENERAPAN PRINSIP-PRINSIP MUTU DAN KEAMANAN PANGAN TEMPE DI KABUPATEN LAMPUNG BARAT Suhartono Suhartono; Ahmad Sulaeman; Budi Setiawan
Jurnal Gizi dan Pangan Vol. 3 No. 3 (2008)
Publisher : Food and Nutrition Society of Indonesia

Food Law No. 7 1996 defined food security as a condition in which the fulfillment of food for the household is reflected by the availability of sufficient food both its quantity and quality, safe, evenly distributed and within reach; meanwhile, food quality is defined as the value determined base on the criteria of food safety, nutrition content and trade standard on food stuffs, catables and beverages. The purpose of this study was to analyze the application of food quality and safety principles in the production of food product i.e tempeh at small scale industry in West Lampung. A survey on 15 selected tempeh producers was carried out using a structured questionnaire. Primary and secondary data was collected in this study through interview and observation to the 15 tempeh producers. In the general, all producers had not fully implemented food safety and quality principles as outlined in the GMP guideline. Nevertheless, the tempeh quality produced in West Lampung organoleptically was good. Several issues need to be improved i.e. cleaning raw material (soy bean), using water from safe sources, washing soy bean before and after braising, controlling small animal included mouse, and maintenance and cleany the premises.

KAJIAN BIOAKTIF DAN ZAT GIZI PROPOLIS INDONESIA DAN BRASIL Eliza Halim; Hardinsyah Hardinsyah; Noorwati Sutandyo; Ahmad Sulaeman; Made Artika; Yahdiana Harahap
Jurnal Gizi dan Pangan Vol. 7 No. 1 (2012)
Publisher : Food and Nutrition Society of Indonesia

Indonesia has a potency to produce its own propolis, however the propolis market in Indonesia is dominated by imported product, such as from Brazil. Currently, still there is no reasearch which evaluate bioactive compound and nutrient content of Indonesian Propolis (IP) compare with Brazilian Propolis (BP). The objectives of this study were to analyze bioactive compounds and nutrient contents of IP compared to BP. Bioactive compounds and nutrients content were analyzed by gas chromatography–mass spectrophotometry. The resultsshowed both IP and BP contain fenol, α-amyrin, cylolanost, and pyrimidines. Bioactive compounds which specifically found in IP were eudesmane compound, ethyl acridine, lupeol, friedooleanan; while β amyrin and cinnamic acid compound only found in BP. The nutrient contents of IP were higher than BP except for vitamin A. In conclusion, IP might have potential health benefit, similar to BP.

DAMPAK MENU SEPINGGAN TERHADAP KONSUMSI DAN TINGKAT KECUKUPAN ENERGI SERTA ZAT GIZI LAIN PADA SISWA SD Tiurma Sinaga; Clara M. Kusharto; Budi Setiawan; Ahmad Sulaeman
Jurnal Gizi dan Pangan Vol. 7 No. 1 (2012)
Publisher : Food and Nutrition Society of Indonesia

The objective of this study was to analyze the effect of one dish meal breakfast on dietary intake and adequacy level of energy and other nutrients of elementary school children. The study used pre-experimentalone-group pretest-posttest design and was conducted from March to May 2011 at Kebon Kopi 2 Public ElementarySchool in Bogor City. The total number of sixty two elementary students were fully participated in this study, most of them were girls aged 11 years old. The Ethical Approval for this study was obtained from Komisi Etik Badan Penelitian dan Pengembangan Kesehatan No. KE.01.05/EC/301/2011. The study showed that there was significant difference before and after giving one dish meal breakfast as school feeding among the elementary school children (pKey words: one dish meal, breakfast school, dietary intakes, nutrient adequacy, elementary school children

APLIKASI SERBUK WORTEL SEBAGAI SUMBER β-KAROTEN ALAMI PADA PRODUK MI INSTAN Sri Anna Marliyati; Ahmad Sulaeman; Mega Pramudita Rahayu
Jurnal Gizi dan Pangan Vol. 7 No. 2 (2012)
Publisher : Food and Nutrition Society of Indonesia

ABSTRACTThe objective of this research was to study the use of carrot powder as a source of natural β-carotene in instant noodle. Four formulas were developed based on carrot powder level added into the formula (0%, 10%, 15%, and 20%). The carrot instant noodle was evaluated for sensory properties by 30 panelists. The best formula was analyzed for chemical properties, including proximate composition, dietary fibre, and β-carotene. The physical properties were analyzed in color, cooking time, elasticity, and water holding capacity. The experimental design applied terms of Complete Randomized Design. The result showed that instant noodle with 15% carrot powder was the best formula of carrot instant noodle. No significant difference in acceptance between this formula and commercial instant noodles. Product was composed of moisture content 7.75% (wb), ash 1.59% (d.b), protein 12.82% (d.b), fat 1.41% (d.b), carbohydrate 84.18% (d.b) and β-carotene 2 390 μg/100 g (199 RE or 99.5 RAE/serving size). Carrot instant noodle had physical properties as cooking time was 3.5 minutes, the color was yellow-redish, elasticity properties was 162.22%, and water holding capacity was 143.89%. This noodle contribute above 15% RDA of vitamin A for the children aged 4—5 years.Key words: β-carotene, carrot powder, instant noodleABSTRAKTujuan penelitian ini adalah untuk mempelajari penggunaan serbuk wortel sebagai sumber beta karoten alami dalam mi instan. Empat formula dikembangkan berdasarkan jumlah serbuk wortel yang ditambahkan (0%, 10%, 15%, dan 20%). Mi instan wortel dievaluasi sifat organoleptiknya oleh 30 orang panelis. Formula terbaik dianalisis sifat-sifat kimianya meliputi komposisi, serat pangan, dan beta karoten, sedangkan sifat-sifat fisik yang dianalisis adalah warna, waktu masak, elastisitas, dan daya serap air. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap. Hasil penelitian menunjukkan bahwa mi instan dengan penambahan 15% serbuk wortel merupakan formula terbaik. Tidak ada perbedaan yang nyata dalam penerimaan antara mi instan formula ini dengan mi instan komersial. Produk mi instan ini mengandung air sebesar 7.75% (bb), abu 1.59% (bk), protein 12.82% (bk), lemak 1.41% (bk), karbohidrat 84.18% (bk) dan karoten 2 390 μg/100 g (199 RE atau 99.5 RAE/takaran saji). Mi instan wortel mempunyai sifat-sifat fisik seperti waktu masak 3.5 menit, warna kuning kemerahan, elastisitas 162.22%, dan daya serap air 143.89%. Mi ini berkontribusi sebesar 15% terhadap Angka Kecukupan Gizi vitamin A untuk anak usia 4—5 tahun.Kata kunci: β-karoten, mi instan, serbuk wortel

PEMANFAATAN TEPUNG SUKUN (Artocarpus altilis sp.) PADA PEMBUATAN ANEKA KUDAPAN SEBAGAI ALTERNATIF MAKANAN BERGIZI UNTUK PMT-AS Dewanti Putri Pratiwi; Ahmad Sulaeman; Leily Amalia
Jurnal Gizi dan Pangan Vol. 7 No. 3 (2012)
Publisher : Food and Nutrition Society of Indonesia

Breadfruit is valuable fruit and has a good of nutrient content, but its usage is limited by poor storage properties of fresh fruit. Processing into flour, can increase its utilization. The aim of this research was to utilize breadfruit flour in production of nutritious snack foods for School Supplementary Feeding Programme (PMT-AS). There were three products developed in this study; brownies, pia, and croquette. The research was conducted using experimental design. The proportions of breadfruit flour and wheat flour were different for each product, which brownies was formulated using 70:30, 80:20, 90:10, and 100:0; whereas pia and croquette was formulated by 50:50, 60:40, 70:30, and 80:20. Proximate analysis showed that 100 g brownies contained 409 kcal energy and 7.5 g protein, 100 g pia had 383 kcal energy and 6.7 g protein and croquette had the highest energy and protein content is 455 kcal and 9.9 g protein. In conclusion, all products were suitable as alternative snacks for PMT-AS. The products have met 300 kcal energy and 5 g protein per serving size. Considered also the cost of production, these products have fulfilled criteria to be used in PMT-AS.

PENGEMBANGAN BEE POLLEN SNACK BAR UNTUK ANAK USIA SEKOLAH Qurratu Aini; Ahmad Sulaeman; Tiurma Sinaga
Jurnal Teknologi dan Industri Pangan Vol. 31 No. 1 (2020): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The objective of this study was to analyze the nutrition content, antioxidant activity, mineral bio-availability and amino acid composition of a bee pollen snack bar. This study was a pure experimental study along with complete randomized design. The treatment factor was the addition of bee pollen which resulted in five formulas. The product was made from Sormeal, rice crispy, chocolates, dates, cashews and bee pollen. Formula F3 with the addition of bee pollen of 10% was analyzed for its nutrient content, antioxidant activity and availability of Fe and Zn. The F3 formula contained 5.91% water, 1.72% ash, 11.30% protein, 16.52% fat and 64.52 carbohydrate. The antioxidant activity test of the product was 10.77 mg ascorbic acid/g sample. Meanwhile, the bioavalaibility of Fe and Zn of the product were 17.02 and 6.84 mg/kg, respectively. This product can be considered as a nutritious snack that could improve imunity and potentially improve school-aged children learning performance.

Loyalty to Community Modeling Through Value Co-Creation Behavior Activities With Perceived Benefit Mediation: Organic Food Product Maya Maria; Ujang Sumarwan; Ahmad Sulaeman; Agus W. Soehadi
Jurnal Manajemen & Agribisnis Vol. 18 No. 3 (2021): JMA Vol. 18 No. 3, November 2021
Publisher : School of Business, Bogor Agricultural University (SB-IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17358/jma.18.3.295

The current trend of people's lifestyles is to start consuming foods that are safe and environmentally friendly. The development of information on the usefulness of organic products more broadly becomes necessary. This study aims to determine the impact of value co-creation activities on loyalty to community, mediated by perceived benefit value. The analysis tool used in this study is Structural Equation Model (SEM) analysis. The sampling method used is a convenience sampling approach with 385 respondents. The results show that consumer perceived benefits value have a strong effect on loyalty to the community. In addition, value co-creation activities in the community is shown to be measurable by customer participation behavior and customer citizenship behavior to obtain the desired perceived benefits. The role of the community with the support of the loyalty of its members can be an effective means of disseminating knowledge about organic food products more broadly to the public. Having these results, the recommended policy direction is to increase the perceived benefits of customer community participation and citizenship. Further studies are needed to refine and build a more comprehensive model that integrates other theoretically related constructs. Keywords: customer participation behavior, customer citizenship behavior, loyalty to community, organic food products, perceived benefit

The Effect of Turmeric Drink on Rat Cholesterol Level Nino Yayah Sadiyyah; Ahmad Sulaeman; Edi S Mudjajanto
Media Gizi dan Keluarga Vol. 24 No. 1 (2000): Jurnal Media Gizi dan Keluarga
Publisher : Media Gizi dan Keluarga

Show Abstract | Download Original | Original Source | Check in Google Scholar

The objective of this study is to learn the effect of turmeric drink on total cholesterol, HDL and LDL levels of rats. There are tree kinds of turmeric drink, which were given to experimental rats: 1) traditionaly turmeric drink; 2) spray drier turmeric drink and 3) extract turmeric drink. The study showed that all kinds of turmeric drink decreased cholesterol. Traditionally turmeric drink decreased total cholesterol and LDL higher than others and spray drier turmeric drink could maintain HDL.

PEMBERIAN PANGAN YANG DIFORTIFIKASI ZAT MULTI GIZI MIKRO DAN PENGARUHNYA TERHADAP STATUS ANEMIA DAN PERTAMBAHAN BERAT BADAN IBU HAMIL V Prihananto; Rimbawan Rimbawan; Made Astawan; Ahmad Sulaeman
Media Gizi dan Keluarga Vol. 30 No. 2 (2006): Media Gizi dan Keluarga
Publisher : Media Gizi dan Keluarga

Show Abstract | Download Original | Original Source | Check in Google Scholar

ABSTRACT. The objetive of this study was to evaluate the effect offeeding with multimicronutrients fortified foods on anemia status and weight gain ofpregnan womrql. This study was carried out in three sub-districts in Bogor, i. e.: Leuwiliang, Leuwisadeng and Ciampea. A double blind randomized control trial was assigned on this study. About 210 pregnant women from these sub-districts were selected for this study and devided into 2groups, (1) 70 pregnant women received fortified foods with multi-micronutrients i.e. iron, iodine, zinc, folic acid, vitamin C, and vitamin A, and (2) 70 pregnant mothers received nonfortifiedfoods, each for 6 mounths. Product chosen as intervention carrier consisted of vermicelli, milk, and biscuit. Distribution ofproducts were carried out every week to thetarget pregnant women. The results of the study showed: (a) intervention could reduce prevalence ofanemia as much as 28% compared with placebo (b) Intervention affected the micronutrients consumption andfulfilled: iron 55,5% RDA, vitamin A 65% RDA, vitamin C 126% RDA, folat 15,3% RDA, zinc 26,7% RDA, iodium 26,3%, (c) intervention didn'tinfluence weight gain during pregnancy.

Co-Authors - Ismanto -, Sulistiani Ade Chandra Iwansyah Agus Wijaya Soehadi Agustin, Arin Tria Ahmad Muthi Abdillah Akhiruddin Maddu Ali Khomsan Alida Harahap Andi Sofyan Hasdam Anggar Pamungkas Annisa, Aulia Apriantini, Astari Ascobat, Purwantyastuti Aulia, Salma Shafrina Bachti Alisjahbana Budi Setiawan BUDI SETIAWAN Budi Setiawan Clara M Kusharto Clara M. Kusharto Dadang Supriatna Darodjat, Darodjat Dewanti Putri Pratiwi Dian Wulandari Drajat Martianto Edi S Mudjajanto Eka Andriani, Eka Ekowati Handharyani Elida, Sukma Eliza Halim Eny Palupi Erna Puspasari Evy Damayanthi Faisal Anwar Fakhrudin, Mokhamad Fikri, Al Mukhlas Fitri Filianty Fitriyah, Holif H. Pasaribu, Fachriyan Hadi Riyadi Hana Fitria Navratilova Hardinsyah Hasim Hidayah Dwiyanti Hidayati, Anggi Puspa Nur I Gusti Bagus Wiksuana I MADE ARTIKA I wayan Teguh Wibawan Ikeu Ekayanti Ikeu Tanziha Indra Kusuma Ismanto, - Kailaku, Sari Intan Karina Rahmadia Ekawidyani Katrin Roosita Kusno Kusno Kusumaningrum, Indah Kusumawaty, Nila Laily, Noer Larasati Khairunnisa Leily Amalia Liana Verdini Lina Lasminingrum Lingga Kusuma M Jevi Rachman M, Makhful MADE ASTAWAN Mahani Mahani Maigoda, Tonny Cortis Mansur Jauhari Maria, Maya Maya, Sofya Mega Pramudita Rahayu Moh. Hasan Machfoed Muhamad Rizal Martua Damanik Musa Hubeis Muslich Muslich, Muslich Naufal Muharam Nurdin Nike Yosephine Nino Yayah Sadiyyah Noorwati Sutandyo Nur Heni Sri Palupi Nurbani Kalsum Nurfina Yudasari Permono Adi Putro Ploeger, Angelika Priyono, Harim Puspita, Winny Putri, Pingkan Permata Qurratu Aini Rahayu, Nur Setiawati Ratih Putri Damayati Restuti, Ratna Dwi Rianto Setiabudy Rimbawan , Rimbawan Rimbawan Rinanda Dwi Saputri Rini Purnawati Rizka Febriana Ruhiyat, Dadang Safitri, Debby Endayani Sapta Raharja SARI INTAN KAILAKU SARI INTAN KAILAKU, SARI INTAN Setiawan, Budi Sri Anna Marliyati Sugeng Widodo Suhartono Suhartono Sulistiani - Suparman Hardinsyah, Suparman Supriatna, Dadang Syartiwidya, Syartiwidya Tiurma Sinaga Ujang Sumarwan Uswah, Fathimah V Prihananto V. Prihananto Wiwi Febriani Yahdiana Harahap Yulia Irdawati Zakiyah Zakiyah

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