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All Journal Journal of Consumer Science Amerta Nutrition
Zuraidah Nasution
Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor, Indonesia
Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Kandungan Gizi dan Manfaat Air Kelapa terhadap Metabolisme Diabetes: Kajian Naratif: Nutritional Content and Benefits of Coconut Water for the Diabetes Metabolism: a Narrative Review Jeallyza Muthia Azra; Budi Setiawan; Zuraidah Nasution; Ahmad Sulaeman; Sri Estuningsih
Amerta Nutrition Vol. 7 No. 2 (2023): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v7i2.2023.317-325

Abstract

Background: Coconut water is one of the natural food products that is widely available around the world. This commodity provides nutritional content that could increase rehydration status and improve health. The application of coconut water to health, including improving type 2 diabetes metabolism, has gotten research interest in recent years. Objectives: This narrative review paper aimed to summarize several articles about the nutritional content and the mechanism of the potential bioactive component in coconut water to improve type 2 diabetes metabolism. Methods: This study design was a narrative review of several articles from five databases search: PubMed/MEDLINE, Scielo, PsycINFO, Microsoft Academic, and Google Scholar. Discussion: Coconut water includes several biologically active components such as protein, amino acid, fatty acid, mineral, vitamin, and phenolic compounds. The recent discovery of nutrient content, especially antioxidant properties, and arginine in coconut water, signifies a good potential in improving type 2 diabetes mellitus. Antioxidant and arginine altered blood glucose, glycated hemoglobin, serum creatinine, blood urea, albumin, albumin/globulin ratio, liver function enzyme, lipid profile, antioxidant status, and lipid peroxidation without any significant hepatocellular damage. Arginine enhanced the nitric oxide synthase activity in the liver and arginine levels in the plasma. In mammals, the arginine-nitric oxide system, which includes AMPK, cGMP, PGC-1α, and PI3K, can maintain blood glucose homeostasis, increase insulin sensitivity, and prevent diabetes-induced oxidative stress. Conclusion: Coconut water can help to improve metabolism in type 2 diabetes mellitus conditions through antioxidant activity and arginine content.
Nutrition Information and Health Message on Sugar, Salt, and Fat Content on Ready-to-Serve Food Products in Indonesia: An Examination of Consumer and Producer Perspectives Zuraidah Nasution; Rimbawan Rimbawan; Deannisa Fajriaty; Syifa Qolbiyah Nasir; Aang Sutrisna; Eny Kurnia Sari; Eva Susanti
Journal of Consumer Sciences Vol. 9 No. 3 (2024): Journal of Consumer Sciences
Publisher : Department of Family and Consumer Sciences, Faculty of Social and Human Ecology, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jcs.9.3.451-475

Abstract

The popularity of ready-to-serve foods has increased in Indonesia, particularly among busy consumers with limited time for cooking at home. However, the consumption of ready-to-serve foods high in sugar, salt, and fat (SSF) has prompted concerns regarding their potential adverse health impacts when consumed excessively. The present study aimed to investigate consumers’ behavior and perception regarding the purchase of ready-to-serve foods and the practice of food producers in providing these products. The study employed a structured questionnaire involving 100 consumers selected based on purposive sampling. Additionally, focus group discussions were conducted with 80 ready-to-serve food producers across five Indonesian cities using a cross-sectional research design. The data analysis, conducted using binary logistics, yielded significant findings regarding the relationship between consumers’ income and their purchase decisions regarding ready-to-serve food. This study revealed that price (42%), taste (31%), and accessibility (23%) were the primary factors influencing consumers’ food choices. However, it also indicated that nutrition and health aspects received inadequate attention from consumers, which is a cause for concern. Concurrently, the producers who participated in this study indicated that they prioritize sanitation and hygiene (53.8%) in their food production, citing regulatory requirements as the primary driver of this practice. It is regrettable that the majority of the producers (92.5%) lacked information regarding the nutrition content of their products. Moreover, they did not actively contribute (2%-11%) to controlling SSF levels except to respond to consumers’ demands. These findings underscore the necessity for enhanced awareness campaigns and implementation strategies involving all stakeholders to promote healthier, ready-to-serve foods. The implications of these findings for future policy and practice are significant, highlighting the need for a more comprehensive approach to nutrition education and labeling in the ready-to-serve food industry in Indonesia.
Co-Authors Aang Sutrisna Ahmad Sulaeman Budi Setiawan Deannisa Fajriaty Eny Kurnia Sari Eva Susanti Jeallyza Muthia Azra Rimbawan Rimbawan Sri Estuningsih Syifa Qolbiyah Nasir