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GIZI INDONESIA

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Published by DPP PERSAGI Jakarta

ISSN : 04360265 EISSN : 25285874 DOI : -

Core Subject : Health,

Public Health

Gizi Indonesia (Journal of The Indonesian Nutrition Association) is an open access, peer-reviewed and inter-disciplinary journal managed by The Indonesia Nutrition Association (PERSAGI). Gizi Indonesia (Journal of The Indonesian Nutrition Association) has been accredited by Indonesian Institute of Sciences since 2004. Gizi Indonesia aims to disseminate the information about nutrition, therefore it is expected that it can improve insight and knowledge in nutrition to all communities and academics. Gizi Indonesia (Journal of The Indonesian Nutrition Association) offers a specific forum for advancing scientific and professional knowledge of the nutrition field among practitioners as well as academics in public health and researchers

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Search results for , issue "Vol 43, No 1 (2020): Maret 2020" : 13 Documents clear

KAJIAN FITOKIMIA DAN PROKSIMAT TEPUNG KULIT PISANG MUSA SAPIENTUM DAN UJI ORGANOLEPTIKNYA PADA DONAT Aryani, Titin; Mu'awanah, Isnin Aulia Ulfah; Widyantara, Aji Bagus
GIZI INDONESIA Vol 43, No 1 (2020): Maret 2020
Publisher : PERSATUAN AHLI GIZI INDONESIA

All types of banana peel can be processed into flour. This study aims to conduct phytochemical and proximate studies of Musa sapientum banana peel flour and its organoleptic test on donuts. The research is quantitative. Phytochemical and proximate profiles were obtained from the results of laboratory tests, while the organoleptic profile of banana skin flour in making donuts was obtained from the results of donut acceptance tests on 60 panelists. The phytochemical profiles examined were antioxidant activity, anthocyanin and carotene levels. The organoleptic profile of Musa sapientum banana peel flour in making donuts examined was taste, color, texture, and aroma. Proximate profiles examined were water, ash, fat, protein, carbohydrate, fiber and yield content. The results showed that the antioxidant activity of Musa sapientum banana peel flour was 61.26 percent, anthocyanin levels 15.62 mg/100g, carotene 136.61 ppm, water content 6.92, ash content 1.89 percent, fat content 2.82 percent, protein content 5.31 percent, carbohydrate content 73.98 percent, fiber content 40.58 percent and yield 40.05 percent. Organoleptic profile of Musa sapientum donut banana flour with 25 percent of banana peel flour substituent on a scale of 1-5, taste parameters obtained values of 4.37, color 3.36, texture 3.54, aroma 3.68. The conclusion of the research is donuts made from Musa sapientum banana peel flour with 25 percent substituents of banana peel flour having a relatively good phytochemicals, proximate and organoleptic profile on donuts.

BACK MATTER 43(1) 2020 admin, admin
GIZI INDONESIA Vol 43, No 1 (2020): Maret 2020
Publisher : PERSATUAN AHLI GIZI INDONESIA

KUALITAS DIET, STATUS GIZI DAN STATUS ANEMIA WANITA PRAKONSEPSI ANTARA DESA DAN KOTA Fariski, Cindy; Dieny, Fillah Fithra; Wijayanti, Hartanti Sandi
GIZI INDONESIA Vol 43, No 1 (2020): Maret 2020
Publisher : PERSATUAN AHLI GIZI INDONESIA

The health status during the preconception period was important to prepare pregnancy. Living patterns that can affect diet quality and nutritional status. This study aimed to analyze the differences in diet quality, nutritional status, and anemia between preconception women in rural and urban areas. This study was conducted using a cross-sectional design that consisted of 68 brides aged 16-35 years selected by consecutive sampling. Diet quality was obtained by diet quality index international (DQI-I) form. Nutritional status based on body mass index (BMI) and mid-upper arm circumference (MUAC). Hemoglobin levels were measured by the cyanmethemoglobin method. Data were analyzed by Independent T-test and Mann Whitney. Subjects in rural and urban areas had low diet quality. The score of variation in the type of protein intake, total fat, and saturated fat was higher in rural areas than urban areas (p=0,001; p=0,013; p=0,002). The mean BMI and MUAC were higher in urban subjects than rural subjects but the hemoglobin levels of rural subjects were higher than urban subjects. The subjects of anemia in urban was 23,5 percent were higher than rural was 14,7 percent but the risk of chronic energy deficiency in rural was 55,9% were higher than urban was 11,8 percent. There were no differences in diet quality and hemoglobin levels between preconception women in rural and urban areas (p=0,990; p=0,116). There were a differences in BMI and MUAC (p=0,026; p=<0,001). There were differences in nutritional status based on BMI and MUAC in both areas. There were no differences in diet quality and hemoglobin levels in rural and urban areas

KERAGAMAN MAKANAN DAN HUBUNGANNYA DENGAN STATUS GIZI BALITA: ANALISIS SURVEI KONSUMSI MAKANAN INDIVIDU (SKMI) Utami, Nur Handayani; Mubasyiroh, Rofingatul
GIZI INDONESIA Vol 43, No 1 (2020): Maret 2020
Publisher : PERSATUAN AHLI GIZI INDONESIA

Food consumption is one of the vital things that can determine the nutritional status of children. One indicator of the dietary quality of children is dietary diversity. This analysis was carried out to analyze dietary diversity and its relationship to the nutritional status of under-five children in Indonesia. The analysis was carried out on the data of the Individual Food Consumption Survey (IFCS). A total of 5,395 children were sampled in this analysis. Food consumption was collected through 24hr recall. The dependent variable in this analysis is the nutritional status of children (weight for age). The main independent variable is dietary diversity. The results of the analysis show that the types of food consumed most by children under five in Indonesia are cereals, roots, and tubers while the types of food groups that are the least consumed are fruits and nuts. The results of the analysis also show that the higher the age, mother's education and the economic level, the more diverse the consumption of food. The diversity of consumption is also higher for children in urban areas. The results of the analysis show that the diversity of food consumed by infants is related to nutritional status. Less diverse consumption mainly increases the risk of children experiencing severe underweight, even though this relationship is weak. Conversely, less diverse consumption reduces the risk of overweight.

KARAKTERISTIK DAN BEBERAPA KANDUNGAN ZAT GIZI PADA LIMA SAMPEL MADU YANG BEREDAR DI SUPERMARKET Mardhiati, Retno; Marliyati, Sri Anna; Martianto, Drajat; Madanijah, Siti; Wibawan, I Wayan Teguh
GIZI INDONESIA Vol 43, No 1 (2020): Maret 2020
Publisher : PERSATUAN AHLI GIZI INDONESIA

Honey is one of the herbal supplements for increasing body health. The nutrient content in honey products can be reduced due to its processing, packing, storage, and industrial process. This study aimed to analyze the characteristic of honey and some of its nutrient contents of 5 honey samples that disperse among the society. This study was conducted from March to September 2019 in the Ministry of Industry Centre for Agro-based Industry Laboratory, Bogor, East Java. Honey samples were obtained from some wholesale supermarkets around the Jakarta area. Total carbohydrate and energy testings were using IK 5.4.5 method. Water content, diastase enzyme activity, hydroxymethylfurfural (HMF) content, and acidity tests were using the Indonesian National Standard (SNI) procedure 3545 2013. HPLC method was used to test sucrose, glucose, and fructose, while AOAC 999.11 (9.1.09.2005 method was used to test Cu, Zn, and Fe content. Total carotenoid and flavonoid content were determined using spectrophotometry method. The result revealed the characteristic of honey samples in this study, including the range of pH (3.56-4.16), water (17-22.9%), ashes (0,07-0,59), acidity (7.76-38.3 ml N NaOH 1/kg) and HMF (122-812 mg/kg) content as well as diastase enzyme activity (1.11-17.2 DN). Fructose, glucose, sucrose and reducing sugar content showed were, respectively, 21.5-39.3 gr/100 gr, 25.2-31.4 gr/100 gr, 0.5-1.75 gr/100 gr, and 58.4-71.2%. Honey samples contained 309-334 kal/100 gr of energy, 76.8-81.9% of carbohydrate, 0.03-0.39%, of protein and 0.10-0.65% of fat. Moreover, their mineral contents observed were 0.03-0.66 mg/kg of Cu, 0.09-3.13 mg/kg of Zn, and 1.59-20.1 mg/kg of Fe. Finally, total flavonoid and carotenoid of honey samples were, respectively, 0.02-0.07 %(b/b) and 0.05-0.64 mg/kg.

YOGURT KACANG MERAH PLUS SUSU KAMBING SEBAGAI SNACK SEHAT TINGGI ZAT BESI BAGI REMAJA ANEMIA Sulistyaning, Afina Rachma; Putri, Widya Ayu Kurnia; Winarsi, Hery; Fitri, Armaida
GIZI INDONESIA Vol 43, No 1 (2020): Maret 2020
Publisher : PERSATUAN AHLI GIZI INDONESIA

The high prevalence of anemic adolescents in Indonesia resulted in urgent demand for a food product with high iron content as a healthy snack. This research aims to produce the best formula for red bean plus goat milk yogurt. The method was a randomized group design with two factors; the proportion of red bean and goat milk (100:0; 90:10; 80:20; 70:30), and fermentation time (12 and 24 hours). The organoleptic test includes flavor, smell, viscosity, color, and preference using a preference test with 55 panelists. Iron contents measured using the AAS method. The data were analyzed using ANOVA followed by Duncan?s Multiple Range Test. Organoleptic results analyzed using the Friedman test followed with a double comparative test. The best formula determined based on iron content and organoleptic results using the effectivity index. Red bean and goat milk proportion significantly affect iron content (p = 0.037). The combination of fermentation time and red bean-goat milk proportion significantly affects the sensory quality (p = 0.000). Fermentation time had no significant effect on iron content (p = 0.83). The iron contents were 23.30-33.62 mg/L. The best product has a red bean and goat milk proportion of 90 percent:10 percent, 24 hours fermentation, and 33.62 mg/ml iron content. The serving size is 80 ml, fulfilled 10.35 percent daily iron need of female adolescents.

Honey is one of the herbal supplements for increasing body health. The nutrient content in honey products can be reduced due to its processing, packing, storage, and industrial process. This study aimed to analyze the characteristic of honey and some of its nutrient contents of 5 honey samples that disperse among the society. This study was conducted from March to September 2019 in the Ministry of Industry Centre for Agro-based Industry Laboratory, Bogor, East Java. Honey samples were obtained from some wholesale supermarkets around the Jakarta area. Total carbohydrate and energy testings were using IK 5.4.5 method. Water content, diastase enzyme activity, hydroxymethylfurfural (HMF) content, and acidity tests were using the Indonesian National StandardÂ (SNI) procedure 3545 2013. HPLC method was used to test sucrose, glucose, and fructose, while AOAC 999.11 (9.1.09.2005 method was used to test Cu, Zn, and Fe content. Total carotenoid and flavonoid content were determined using spectrophotometry method.Â The result revealed the characteristic of honey samples in this study, including the range of pH (3.56-4.16), water (17-22.9%), ashes (0,07-0,59), acidity (7.76-38.3 ml N NaOH 1/kg) and HMF (122-812 mg/kg) content as well as diastase enzyme activity (1.11-17.2 DN). Fructose, glucose, sucrose and reducing sugar content showed were, respectively, 21.5-39.3 gr/100 gr, 25.2-31.4 gr/100 gr, 0.5-1.75 gr/100 gr, and 58.4-71.2%. Honey samples contained 309-334 kal/100 gr of energy, 76.8-81.9% of carbohydrate, 0.03-0.39%, of protein and 0.10-0.65% of fat. Moreover, their mineral contents observed were 0.03-0.66 mg/kg of Cu, 0.09-3.13 mg/kg of Zn, and 1.59-20.1 mg/kg of Fe. Finally, total flavonoid and carotenoid of honey samples were, respectively, 0.02-0.07 %(b/b) and 0.05-0.64 mg/kg.

Back Matter 43(1) 2020 admin, admin
GIZI INDONESIA Vol 43, No 1 (2020): Maret 2020
Publisher : PERSATUAN AHLI GIZI INDONESIA

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Front Matter 43(1) 2020 admin admin
GIZI INDONESIA Vol 43, No 1 (2020): Maret 2020
Publisher : PERSATUAN AHLI GIZI INDONESIA

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KAJIAN FITOKIMIA DAN PROKSIMAT TEPUNG KULIT PISANG Musa sapientum DAN UJI ORGANOLEPTIKNYA PADA DONAT Titin Aryani; Isnin Aulia Ulfah Mu'awanah; Aji Bagus Widyantara
GIZI INDONESIA Vol 43, No 1 (2020): Maret 2020
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v43i1.285

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