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All Journal Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Nelis Imanningsih
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Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences

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PENGEMBANGAN FORMULA MAKANAN ANAK BATITA MENGGUNAKAN PANGAN TRADISIONAL DADIH SUSU SAPI Uken S. Soetrisno; Rossi R. Apriyantono; Nelis Imanningsih; Luxy Pasaribu
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 23 (2000)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.1499.

Abstract

DEVELOPMENT OF FOOD FORMULA BASED ON FERMENTED COW'S MILK (DADIH) FOR CHILDREN UNDER THREE YEARS OLD.Background: Undernutrition is still one of major problems among children under three years old. One proposed strategic to overcome such problem is to give food supplementation to the children by using local materials.Objective: This study tried to use dadih as traditionally fermented milk from West Sumatera and developed into nutritious food formula.Method: Two kinds of carbohydrates were used in food product development with addition of dadih and tempe flour as protein sources. Physical characteristics and nutrient content were analyzed and prepared to fulfill the CAC criteria. The products acceptance was evaluated by sensoric or organoleptic tests which were done by adult women and by the target group.Results: The food products were nutritionally densed and highly accepted by the target group. The children could consume the product to fullfill their daily need for energy and protein as much as 25% and 50%, respectivelly. Different types of processing the formula should be done to produce different physical characteristics that could produce different types of snack foods.Key Words: dadih, fermented milk, food formula, children under three years old
KUALITAS BEBERAPA TELUR BERMEREK KHUSUS DIBANDINGKAN DENGAN TELUR AYAM RAS DAN BURAS Rossi R.S. Apriyantono; Nelis Imanningsih; Uken S.S. Soetrisno
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 22 (1999)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.1527.

Abstract

Quality of Branded Eggs as Compared to Layer and Domestic Chicken Eggs.Many branded eggs found in the market claimed as low in cholesterol (Low Cholesterol Egg, Golden Egg), or claimed as high in omega-3 fatty acid content (Omega-3 Egg), besides common domestic and layer chicken eggs. This brand trend attracted the consumer to buy. Nonetheless, there is a need to evaluate further on the quality they claimed besides the physical quality. The evaluation was done regarded of those 5 types of eggs on their outer measurements (shape abnormalities, size indexes, shell thickness); and inner measurements (Haugh Units, yolk color score). The results indicated that all egg types had normal appearance with size indexes of 1.24-1.38. The Haugh Units was arround 28.7-67.3 and yolk color score was arround 5.0-13.3. Based on those results, the zerro week marketed eggs (Group I) clasified as A quality and the one week marketed eggs (Group II) were B quality. The data on chemical analyses indicated that the omega-3 fatty acid content was significantly the highest (p<0.05) in Omega-3 egg, while the cholesterol content was 'similar in all types of eggs. The easiest way to judge the quality are from the shape and size of the eggs. Those have to be in normal shape and uniform size. While the claimed on low cholesterol content is not proven.Keywords: cholesterol content, omega-3 content, physical quality, chicken eggs.
PENGARUH PENGOLAHAN DAN PENYIMPANAN TERHADAP STABILITAS ASAM LEMAK OMEGA-3 PADA TELUR DAN IKAN Nelis Imanningsih; Rossi R.S. Apriyantono; Komari Komari
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 22 (1999)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.1530.

Abstract

Effect of Processing and Storage on the Stability of Omega-3 Fatty Acids in Egg and Fish.Long chain omega-3 fatty acids such as Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA), were very important for brain development, immunity, retina and growth of child. One of natural source of these fatty acids is fish which has been processed into variety food such as abon. The other source is modifying hen egg which potentially to be added into many kind of food after processed as egg flour. This research examine the effect of processing and storage of abon and eggs flour. The methode of this research was one-group pre post test (minimal control) and the data was prepared in tabulation. Processing in to aboon ikan make EPA lost for 10.63% and DHA 7.63%. This product was acceptable, but the stability of the fatty acids were low, EPA lost 43.8% and DHA lost by 52.4% for 4 months. The eggs prepared by our lab contained 2.5% omega-3 fatty acid. To make egg yolk flour was used Spray Drying process. This process make EPA lost 43.94% and DHA 6.20%. After storing for 4 months, egg yolk flour was very stable. Because of these reason, these products can be used to supplement fatty acids in daily diet. Eggs flour can be used in any food product to supply omega-3 fatty acid for the risk group.Keywords: omega-3 fatty acid, food processing, food storage, egg flour
PENGEMBANGAN MINUMAN FORMULA IBU HAMIL DAN MENETEKI BERBASIS BAHAN LOKAL NON SUSU Almasyhuri Almasyhuri; Nelis Imanningsih; Suryana Purawisastra; Erwin Affandi; Nunung Nurjanah
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 31 No. 1 (2008)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v31i1.1514.

Abstract

The Development of Non-Milk Based Formulated Drinks For Pregnant and Breastfeeding Women.Background: The pregnant and breastfeeding women need a greater nutrition intake compared to normal women. At second and third trimester of pregnancy, and during breastfeeding, a woman should have additional nutrient for approximately 300 Kcal energy and 17 grams protein per day. Recently, various formula drinks for pregnant and breastfeeding women are available in the market, however most of these formulas are expensive.Objectives: To develop non-milk based formula drinks for pregnant and breastfeeding women which contained adequate amount of additional macro and micro nutrients had good sensory quality and had long self life.Methods: Initially, 13 kinds of drinks were formulated. The drinks contained aproximately 300 Kcal energy and 17grams protein. They were analyzed for nutrient contain, microbiology and sensory quality in order to vote the best 5 formulas at the laboratory scale. The formulated drinks were packaged and sealed in 150 mL plastic cups. To know the self life of the drinks, storage was carry out in the room, incubator and refrigerator temperature during 12 months.Results: From sensory test, it was concluded that the best five drinks were kweni formula, chocholate formula, ginger formula, guava-orange formula and red bean formula. One cup of 150 ml formulated drink, had 140-150 Kcal energy and 8 grams protein. Therefore, to fulfill additional requirements for pregnant and breastfeeding women, the drinks should be consumed 2 cups a day.Conclusions: The formula drink developed could provide additional energy, protein, vitamin and mineral needed by pregnant and breast feeding women. There was no side effect reported by the panelist because of consuming the formula.Keywords: formulated drinks, pregnant women, breastfeeding women, acceptance.
KUALITAS DAGING BEKU, DINGIN DAN SEGAR: PH DAN ZAT GIZI MAKRO Fitrah Ernawati; Nelis Imanningsih; Nunung Nurjanah; Ema Sahara; Dian Sundari; Aya Yuriestia Arifin; Mutiara Prihatini
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 41 No. 1 (2018): PGM VOL 41 NO 1 TAHUN 2018
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v41i1.1857

Abstract

ABSTRACT Beef is one of the animal livestock that contain nutrient with a good bioavalibility. The objective of the study was to evaluate the nutrient content of frozen, cold, and fresh beef. The material of the study was cube roll, chuck dan blade. The location of beef sampling was done in three traditional markets and three supermarkets by 2016. The design of the study was cross-sectional study. The observed variables were market type, beef condition and beef section, while the dependent variable includes pH, proximat (water content, ash content, fat, and protein). The data were analyzed by t-test and ANOVA. The results showed that nutrient content did not differ between frozen, cold and fresh beef in both traditional markets and supermarkets, except the protein. Protein content in cold beef was higher than frozen beef (p <0.05). Beef had a water content of 63,39-74,66 %; ash content 2,91-4,19 % dry weight; protein 54,42-79,18 % dry weight; fat 9,57-37,32 % dry weight and had a pH of 5,23-5,64. Fresh, cold and frozen beef that came from traditional markets and supermarkets still had a good quality. Freezing beef that does not exceed a month could maintain the nutritional quality of beef. Keywords: freezing beef, fresh beef, frozen beef, nutrient content ABSTRAK Daging merupakan salah satu bahan pangan asal ternak yang mengandung zat-zat gizi dengan mutu yang sangat baik. Tujuan dari penelitian adalah untuk mengevaluasi kandungan zat gizi daging beku, dingin, dan segar. Desain penelitian adalah potong lintang. Lokasi sampling daging dilakukan di tiga pasar tradisional dan tiga pasar swalayan, pada tahun 2016. Variabel bebas terdiri dari jenis pasar, kondisi daging, bagian daging, sedangkan variabel terikat meliputi pH, proksimat (kadar air, kadar abu, lemak dan protein). Analisis data menggunakan uji T (t-test) dan analisis varians (ANOVA). Hasil penelitian menunjukkan bahwa kandungan gizi tidak berbeda antara daging segar, dingin, dan beku baik di pasar tradisional maupun swalayan, kecuali kadar protein. Kandungan protein pada daging dingin lebih tinggi dibandingkan daging beku (p<0,05). Daging memiliki kandungan air 63,39-74,66 %; abu 2,91-4,19 % berat kering; protein 54,42-79,18 % berat kering; lemak 9,57-37,32 % berat kering dan memiliki kadar pH 5,23-5,64. Daging segar, dingin dan beku yang berasal dari pasar tradisional dan pasar swalayan masih memiliki kualitas yang baik. Pembekuan daging yang tidak melebihi satu bulan dapat mempertahankan kualitas gizi daging. Kata kunci: daging beku, daging dingin, daging segar, pembekuan daging, kadar protein
Co-Authors Almasyhuri Almasyhuri Aya Yuriestia Arifin Dian Sundari Ema Sahara Erwin Affandi Fitrah Ernawati Komari Komari Luxy Pasaribu Mutiara Prihatini Nunung Nurjanah Rossi R. Apriyantono Rossi R.S. Apriyantono Suryana Purawisastra Uken S. Soetrisno Uken S.S. Soetrisno