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All Journal HAYATI Journal of Biosciences Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia JURNAL PANGAN Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Deddy Muchtadi
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences

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SUPLEMENTASI STEROL LEMBAGA GANDUM (Triticum sp.) PADA MARGARIN (Supplementation of Margarine with Wheat Germ Sterol) Sri Anna Marliyati; Hidayat Syarief; Deddy Muchtadi; Latifah K. Darusman; Rimbawan .
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 1 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (264.419 KB)

Abstract

Margarine is a water in oil (w/o) emulsion product which is widely used for household cooking and baking industry. Consuming of margarine, which contains trans fatty acid may cause health problem due to the increase of LDL cholesterol. Since margarine is also a good carrier of phytosterol which prevent the absorption of cholesterol, there is a possibility to formulate a healthier margarine. In this research formulation and characteristics of products was investigated. The research work consisted of two steps: (1) supplementation of wheat germ sterol into margarine (two methods) and  (2) analysis of physical, chemical characteristics and hedonic score. Parameters of physical characteristics were melting point and emulsion stability, whereas chemical characteristics were water and oil contents. The hedonic test was carried out based on product’s color, odor, taste, texture, and spreadability. Results showed that method II of supplementation produced better margarine than method I, in which the concentration of sterol in the margarine was higher with a melting point similar to that of control, better emulsion stability, and higher hedonic score. Supplementation process was carried out by mixing sterol into fat phase melted at 50 0C, followed by mixing with aqueous phase at 4 0C. Sterol used for method II was extracted using mixed solvent of hexane and ethanol at the ratio of 1:2 (v/v), which was resulted from previous experimentation.
TOKSISITAS AKUT EKSTRAK METANOL RUMPUT LAUT COKELAT Sargassum echinocarpum Muhamad Firdaus; Made Astawan; Deddy Muchtadi; Tutik Wresdiyati; Sarwono Waspadji; Setyawati S Karyono
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 2 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (841.033 KB) | DOI: 10.17844/jphpi.v15i2.6249

Abstract

The aim of this study was to evaluate acute toxicity of methanol extract of Sargassum echinocarpum on male and female of mice (Mus musculus) strain BALB/c two month age. S. echinocarpum was obtained from Talango Island in April 2008. The powder of S. echinocarpum was macerated by methanol (1:3) at 4 °C for 3 x 24 hours, then concentrated, dried, and extracted. The extract was screened to observe the phytochemical compounds. For acute toxicity extracts was given orally and once on one hour before feeding. The dose treatments were 0; 625; 1250; 2500; and 5000 mg/kg body weight (BW). Parameters measured were phytochemical contain, body weight during the study, 50 percent of lethal doses, and histology score of liver and kidney. The phytochemical study showed that methanol extract of S. echinocarpum contained tannins, polyphenols, saponins, glycosides, and steroids. On 1250 mg/kg BW or more, methanol extract of S. echinocarpum inhibited the increasing of body weight on mice, but, until 5000 mg/kg BW, it did not cause mortality on mice. On 1250 mg/kg BW or more, methanol extracts caused necrosis on hepatocyt and tubulus.Key words: acute toxicity, methanol extract, Sargassum echinocarpum
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 Made Astawan; Mursyid Mursyid; Deddy Muchtadi; Tutik Wresdiyati; Siti Harnina Bintari; Maryani Suwarno
JURNAL PANGAN Vol. 23 No. 1 (2014): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | 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. 
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) Marleen Sunyoto; Tati Nurmala; Roni Kastaman; Deddy Muchtadi
JURNAL PANGAN Vol. 25 No. 1 (2016): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | 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.
CONSUMPTION OF CARBONATED BEVERAGES AND THE RISK FOR GASTROINTESTINAL DISEASE: A SYSTEMATIC REVIEW Puspo Edi Giriwono; Nuri Andarwulan; Rimbawan Rimbawan; Deddy Muchtadi
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 37 No. 1 (2014)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v37i1.4010.69-76

Abstract

ABSTRACTIssues of different effects of carbonated soft drinks to human health have been circulated and analyzed in both scientific and non-scientific approaches. However, there is few publications discussing the specific effect of carbonation on human health and, more often than not, studies have largely concentrated on the effect of sugar or calorie content in carbonated beverages in affecting our health. Thus the effect of carbonation itself on human health is then lost in arguments contradicting or reaffirming the effect of carbonated soft drinks. We conducted this systematic review to specifically observe current findings on the effect of carbonation in beverages on human health. This systematic review was conducted using Scirus search engine to list articles relevant with keywords such as CO2, carbonated beverage, carbonation, sparkling water, gastrointestinal, gastro-esophageal and adenocarcinoma. Next, articles were obtained from numerous databases and screened for their relevance and context. Finally, peer reading and discussion were conducted for the writing of this article. The results of this systematic review observed three major article subjects currently correlated with exclusive effect of carbonation on gastrointestinal health. Published studies indicate that oral cavity/dental health, gastro-esophageal reflux and most recently esophageal adenocarcinoma are discussed frequently and observed in population studies in different countries consuming significant quantities of carbonated beverages. Eight articles (40%) discussed dominant factors not correlated with carbonation which significantly affect dental erosions. Six (33%) articles observed no clear clinical significance carbonation promotes or exacerbate gastro-esophageal reflux. Interestingly, five (27%) articles reported insignificant correlation, even inversed, of carbonation on esophageal carcinoma.Currently available scientific studies on populations in multiple countries show that the effect of carbonation in beverages has non-significant (statistically) effect on the health of the gastrointestinal tract.Keywords: Carbonated beverages, gastrointestinal, GERD, esophageal adenocarcinoma*ABSTRAKIsu mengenai dampak karbonasi pada minuman ringan terhadap kesehatan, terutama kesehatan saluran pencernaan, telah banyak beredar beserta pembahasannya, baik secara ilmiah maupun tidak. Efek kesehatan dari unsur karbonasi pada minuman ringan sangat jarang dibahas dan dipublikasikan pada jurnal ilmiah. Melakukan systematic review status ilmiah terkini khusus mengenai dampak karbonasi dalam berbagai produk minuman terhadap kesehatan saluran pencernaan. Scirus search engine digunakan untuk melacak artikel ilmiah dengan kata kunci khusus, yakni CO2, carbonated beverage, carbonation, sparkling water, gastrointestinal, gastro-esophageal and adenocarcinoma. Tahap ini dilanjutkan dengan penapisan (screening) untuk kesesuaian subjek artikel dan akses. Tahap terakhir adalah focus group discussion bersama peer/ahli dalam bidang gizi, kesehatan dan keamanan pangan. Hasil dari systematic review memperlihatkan bahwa terdapat tiga kelompok pembahasan utama yang berhubungan dengan efek karbonasi terhadap kesehatan saluran pencernaan, yaitu kesehatan pada gigi/rongga mulut, refluks esofagus dan kanker esofagus. Hasil skrining menunjukkan 40 persen published articles membahas dental health, 33 persen membahas gastro-oestrophageal health dan 27 persen membahas esophageal adenocarcinoma. Delapan artikel yang membahas dental health menunjukkan erosi yang dapat terjadi disebabkan oleh faktor lain di luar karbonasi. Enam artikel yang membahas gastro-oestrophageal health menunjukkan tidak ada korelasi antara faktor karbonasi dengan refluks ataupun refluks kronis yang terjadi. Sementara 5 artikel memperlihatkan observasi yang berkorelasi terbalik dengan risiko munculnya kanker esofagus. Systematic review menunjukkan bahwa saat ini berbagai artikel ilmiah relevan yang sudah dipublikasikan menyimpulkan dampak karbonasi pada minuman terhadap kesehatan saluran pencernaan tidak signifikan secara statistik klinis. [Penel Gizi Makan 2014, 37(1): 69-76]Kata kunci: Minuman berkarbonasi, penyakit saluran pencernaan, GERD, esophageal adenocarcinoma
Co-Authors Agus Purwanto Aisyah Tri B Purwantara Bambang Purwantara Elmeizy Arafah Endang Prangdimurti Fransiska R Zakaria FRANSISKA RUNGKAT ZAKARIA Fransiska Zakaria Heri Winarsi HERY WINARSI Hidayah Dwiyanti Hidayat Syarief Latifah K Darusman Latifah K. Darusman MADE ASTAWAN Marleen Sunyoto Maryani Suwarno Muhamad Firdaus Mursyid Mursyid Nuri Andarwulan Puspo Edi Giriwono Rimbawan , Rimbawan Rimbawan Roni Kastaman Sarwono Waspadji Setyawati S Karyono Sidik . Siti Harnina Bintari Sri Anna Marliyati Sussi Astuti Tati Nurmala Tutik Wresdiyati Yana Nurdiana