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All Journal Jurnal NERS Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Furqonia, Annisaa Wulida
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Agriculture, Biological Sciences & Forestry Nursing

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Understanding spices and herbs as source food of potassium (macromineral): How does the cooking method influence it? Farapti, Farapti; Firda Prasetyo, Aghnaita; Furqonia, Annisaa Wulida; Majid, Hazreen Abdul
jurnal1 VOLUME 7 ISSUE 2, DECEMBER 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i2.1052

Abstract

Population studies reported that most of the world's population consume an amount of potassium that falls below the recommended intake levels. The most prominent source of potassium are fruits, vegetables, and nuts. However, there is still limited study that shows spices and herbs (SH) contain high potassium. Potassium is a nutrient that is intimately linked to diet quality; however, the cooking process of SH frequently results in a reduction of its nutrient. This study is a literature review based on an electronic database concerning the nutritional content and the effect of cooking on the content of macromineral’s in SH. The data presented in this study were derived from Indonesian and United States food composition databases. The study found that SH mostly contains potassium in the category of medium to very high, as well as low sodium. The highest potassium content is found in turmeric, which is 2,080 mg/100 g. SH have long been used for culinary and medicinal purposes that require cooking methods, although the cooking process (dry heat cooking and moist heat cooking) affects the micromineral content in SH, especially moist heat cooking (steaming, blanching, and boiling), which significantly reduces potassium content. A comprehensive review of the extant literature in the field has confirmed that SH contains high potassium content and cooking process can decrease its potassium content. It is necessary to conduct further experimental research to prove potassium content of SH and the effect of other cooking processes on macromineral content in SH.
Knowledge, attitude, practice, and salt intake on obesity-related hypertension among institutional older adults: a comparative cross-sectional study Farapti, Farapti; Sari, Afifah Nurma; Furqonia, Annisaa Wulida; Nadhiroh, Siti Rahayu; Kalpana, Chinnappan Ambrose
Jurnal Ners Vol. 20 No. 4 (2025): VOLUME 20 ISSUE 4 (NOVEMBER 2025)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jn.v20i4.71697

Abstract

Introduction:  This study aims to assess the differences in knowledge, attitudes, practices, and salt intake among older adults with and without OB-HT in an institutional setting. Methods: A comparative cross-sectional study was conducted among 50 older adults (25 with OB-HT and 25 controls) in a nursing home in Indonesia. A visual-based questionnaire assessed sodium knowledge and attitude. Salt taste sensitivity was evaluated using a ranked salt intensity test on chicken soup formulations with varying salt levels (0.612–1.125 g/100 mL), and salt preference was measured using a hedonic sensory test. Energy and sodium intake were estimated using a semi-quantitative food frequency questionnaire (SQ-FFQ). Statistical analysis included chi-square, t-test, and Mann-Whitney U test (p < 0.05). Results: There was no significant difference in sodium-related food knowledge; however, males had lower sodium knowledge scores (p = 0.029). Attitudes toward high-sodium foods differed significantly only among males (p = 0.023). Older adults with OB-HT exhibited significantly lower salt taste sensitivity, particularly among males (p = 0.043), and demonstrated a stronger preference for higher sodium concentrations in food (p = 0.046). Notably, sodium intake differed only among females (p = 0.047). Conclusions: This study highlighted the relationship between OB-HT and dietary habits, emphasizing the need to identify sex-specific differences in knowledge, attitudes, and practices regarding salt intake among older adults.
Co-Authors Farapti Farapti Firda Prasetyo, Aghnaita Kalpana, Chinnappan Ambrose Majid, Hazreen Abdul Sari, Afifah Nurma Siti Rahayu Nadhiroh