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Jurnal Gizi dan Pangan

jgizipangan
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Published by Institut Pertanian Bogor

ISSN : 19781059 EISSN : 24070920 DOI : 10.25182/jgp

Core Subject : Health,

Health Professions

Jurnal Gizi dan Pangan (Journal of Nutrition and Food) merupakan jurnal ilmiah yang memuat berbagai artikel hasil penelitian dan review (atas undangan) tentang gizi dan pangan, yang terkait dengan aspek biokimia, gizi klinik, gizi masyarakat, pangan fungsional, dan sosial ekonomi serta regulasi dan informasi gizi dan pangan. Jurnal ini merupakan publikasi resmi dari Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA) IPB dan PERGIZI PANGAN Indonesia yang telah terbit sejak tahun 2006. Penerbitan jurnal ini dilakukan secara teratur setahun 3 kali (bulan Maret, Juli, dan November).

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Articles 7 Documents

Search results for , issue "Vol. 14 No. 2 (2019)" : 7 Documents clear

Fast food as drivers for overweight and obesity among urban school children at Jakarta, Indonesia Febriani, Dian; Sudarti, Trini
Jurnal Gizi dan Pangan Vol. 14 No. 2 (2019)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

The study aimed to analyse dominant factors associated with overweight and obesity among students in Perguruan Cikini Elementary School in Central Jakarta. A cross-sectional study was conducted between March-May 2017 with 145 participants from 3rd, 4th, and 5th grades. Data obtained were measurement of body weight and height, physical activity questionnaire for children, food frequency questionnaire and 24-hour food recall. Prevalence of overweight and obesity among students in Perguruan Cikini Elementary School in Central Jakarta was 41.4%. Based on logistic regression, fast food consumption was a dominant factor associated with overweight and obesity among students in Perguruan Cikini Elementary School in Central Jakarta. Students who consumed fast food >3 times/week were 2.42 times more likely to be overweight and obese compared to students who consumed fast food ≤3 times/week.

The effect of red pomegranate provision on malondialdehyde and blood lactic acid level in rats with maximum physical activity Zainuddin, Ahmad; Susanto, Hardhono; Rosidi, Ali
Jurnal Gizi dan Pangan Vol. 14 No. 2 (2019)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

The primary objective of this research was to examine the effect of provision of red pomegranate juice on the levels of malondialdehyde (MDA) and blood lactic acid in Wistar rats with maximum physical activity. The study employed a true experiment design. The pretest-posttest with control group design was done on 35 rats given maximum physical activity and treatment for 28 days. The rats were divided into 5 groups: the control group, group with treatment of multivitamin, group with treatment of red pomegranate 2 ml, 4 ml, and 6 ml. The MDA level was measured by TBARS method and lactic acid levels were analysed using ELISA. Comparison statistical analysis was done using paired t-test, while comparison of mean differences between treatment groups were tested using One-way ANOVA, and followed by LSD as the post hoc test. Provision of red pomegranate juice in a variety of doses significantly decreased the levels of MDA and blood lactic acid (p<0.05). The highest MDA level decrease occurred in the group treated with multivitamin (68.02%) and the highest decrease in the levels of blood lactic acid occurred in the group with 6 ml red pomegranate juice (25.94%). Based on the findings, it can be concluded that red pomegranate juice can lower the levels of MDA and blood lactic acid significantly in rats with maximum physical activity.

Prediction of insulin resistance in late adolescent based on anthropometric index Fitriyanti, Addina Rizky; Sulchan, Muhammad; Tjahjono, Kusmiyati; Sunarto, Sunarto
Jurnal Gizi dan Pangan Vol. 14 No. 2 (2019)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

The study aimed to evaluate the role of neck circumference for predicting insulin resistance in adolescent compared with waist circumference and waist hip ratio. A cross sectional study was conducted by measuring anthropometric parameters (neck circumference, waist circumference, hip circumference) and biochemical parameter (fasting plasma glucose, fasting insulin, and HOMA-IR) involving 80 late adolescents. Statistical analysis used in this study were Pearson and Spearman correlation, multivariate linear regression. Neck circumference positively correlated with fasting insulin and HOMA-IR in both gender, while neck circumference only positively correlated with fasting plasma glucose in men. In addition, multivariate linier regression showed that a higher regression coefficient of waist circumference associated with a higher risk of insulin resistance (fasting insulin (β=0.11; p<0.05), HOMA-IR (β=0.05; p<0.05)) compared to neck circumference and waist hip ratio. Neck circumference, waist circumference, and waist hip ratio is an anthropometry indicators that could be used to predict insulin resistance. However, waist circumference is better than neck circumference and waist hip ratio for predicting insulin resistance in adolescent.

Effects of Kersen leaves extract (Muntingia calabura L.) on SGOT and SGPT levels of soft drink induced mice Siddiq, Muhammad Nuzul Azhim Ash; Marliyati, Sri Anna; Riyadi, Hadi; Winarsih, Wiwin
Jurnal Gizi dan Pangan Vol. 14 No. 2 (2019)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

This study aimed to analyse the antioxidant activity, total phenols, and flavonoids of kersen leaves (Muntingia calabura L.) extract (KLE) and determine the hepatoprotective activity of KLE in soft drink induced mice. Soft drinks induction causes liver injuries which increases the serum glutamic oxaloacetic transaminase (SGOT) and serum glutamic pyruvic transaminase (SGPT) levels. Mice were divided into five treatment groups (n=5) and were given Tween 80 (1%) (normal control), Tween 80 (1%) and 7 ml soft drinks (negative control), KLE (1000, 1500, and 2000 mg/kg), and 7 ml soft drinks per oral once daily for 4 weeks. Antioxidant activity was measured by 2.2-diphenyl-1-picrylhydrazyl (DPPH) method. Total phenols and flavonoids were analyzed by Folin-ciocalteu colorimetric and aluminium chloride (AlCl3) method. The blood samples were collected for biochemical analysis. The result showed that the KLE antioxidant activity were 11.11+0.50 ppm. Total phenols and flavonoids detected in the KLE samples were 2.19+0.12 mgGAE/g and 2.43+0.24 mgQE/g respectively. Mice treated with KLE had a significantly lower (p<0.05) serum SGOT and SGPT levels than negative control group. In conclusion, KLE has a potential hepatoprotective activity that works in synergy with its antioxidant activity.

Development of fish bars as a high zinc and calcium snack made from bilih fish (Mystacoleuseus padangensis Blkr) flour Elnovriza, Deni; Riyadi, Hadi; Rimbawan, Rimbawan; Damayanthi, Evy; Winarto, Adi
Jurnal Gizi dan Pangan Vol. 14 No. 2 (2019)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

The study analysed differences in nutrition content of various bilih fish flour proportions in bilih fish bar with zinc and calcium as minerals of interest. The study used a Completely Randomized Design (CRD). The proportion of bilih fish flour in the fish bars dough were of three levels, i.e. 30%, 40% and 50% of the total weight of flour. The data obtained were analyzed with one-way ANOVA, followed by Duncan's New Multiple Range test. The level of statistical significance was set at p<0.05. The best proportion based on its nutritional content was the 50% with the energy content of 327 kcal, protein content 22.75%, lipid content 11.99%, carbohydrate content 32.06%, moisture content 28.28%, ash content 4.44%, zinc content 4.58 mg, and calcium content 922.23 mg per 100 g. A serving size (±30 g) of treatment is able to suffice for 5.06-7.05% zinc and 0.87-16.77% calcium adequacy as well as the daily requirement of 2,150 kcal. Sensory evaluation showed that the treatments had no significant effects on the organoleptic attributes of the fish bars, except for taste (0.033). This bilih fish bar can be utilized as a source of zinc and calcium for high-risk groups such as children, adolescents, pregnant women, and people with diabetes.

Preference for Sago and nutrient intake among communities consuming Sago in Kepulauan Meranti District, Riau Province, Indonesia Syartiwidya, Syartiwidya; Martianto, Drajat; Sulaeman, Ahmad; Tanziha, Ikeu; Rimbawan, Rimbawan
Jurnal Gizi dan Pangan Vol. 14 No. 2 (2019)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

This study aimed to analyse the preference for sago products and nutritional intake of the community consuming sago in Kepulauan Meranti District, Riau Province. A cross-sectional study was conducted and 181 adults was purposively selected subjects in Tebing Tinggi Timur Sub-district, Kepulauan Meranti District, Riau Province. The data obtained were subject characteristics, anthropometry, preferences for sago products, and nutritional intake from semi-quatitative food frequency questionnaire and food recall. The most preferred sago products out of 10 types of processed sago products were sago noodles (89.9%), sago lempeng (86.9%), and lemak sago (85.4%). Sago consumption frequencies among the subjects were mostly ‘often’ (39.2%) and ‘quite often’ (30.6%). The average amount of sago consumption was 173.7±88.3 g/day. The subject's average daily energy intake was 1864±468 kcal and the average protein intake was 48.4±21.7 g. The energy adequacy levels of subjects who consumed sago <140 g/day and ≥140 g/day were categorized as ‘normal’ (25.9% and 34.0% respectively). Meanwhile, the average level of protein adequacy were categorized as deficit (38.3% and 43.0% respectively). The carbohydrate adequacy levels were categorized as ‘excessive’ (80.2% and 71.0% respectively). The fat adequacy levels were categorized as ‘excessive’ (90.1% and 92.0% respectively). Sago noodles and lemak sago are two potential sago products to be developed as alternative carbohydrate sources due to their high frequency and preferability.

Total phenolic content, quercetin, and antioxidant activity of gandaria (Bouea Macrophylla Griff.) leaf extract at two stages of maturity Hardinsyah, Hardinsyah; Windardi, Ika Puspa; Aries, Muhammad; Damayanthi, Evy
Jurnal Gizi dan Pangan Vol. 14 No. 2 (2019)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

The aim of this study was to determine the effect of leaf maturity stage and extraction solvents on Total Phenolic Content (TPC), quercetin, and antioxidant activity of gandaria leaves as well as the relationship of TPC and quercetin content to antioxidant activity. In this study, leaves were extracted using maceration method with three different solvents (96% ethanol, ethyl acetate, and hexane) followed by evaporation using rotary evaporator to obtain Crude Extracts (CE). Tender and mature gandaria leaves from Indonesian Institute of Science were examined for TPC and quercetin content. Measurement of antioxidant activity were performed by Ferric Reducing Antioxidant Power (FRAP) method. The antioxidant compound analysis indicated that hexane extract of mature gandaria leaves contained the highest TPC and quercetin content (30.84±0.54 mg GAE/g and 4.36±0.23 mg QE/g, respectively). Meanwhile, the ethanol extract of mature gandaria leaves demonstrated the highest reducing power (5.62±0.38 mg FeSO4 equivalent/g). These findings showed positive correlation between TPC and reducing power as well as quercetin and reducing power from gandaria leaf extracts depending on their maturity stage and extraction solvents. In addition, mature gandaria leaves had better extraction yield, making it potential for development of functional food.

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Secretariat of Jurnal Gizi dan Pangan

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jgizipangan@gmail.com

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+62251-8621363

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jgizipangan@gmail.com

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Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor 16680, Indonesia

Location
Kota bogor,

Jawa barat

INDONESIA

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Secretariat of Jurnal Gizi dan Pangan

Contact Email jgizipangan@gmail.com

Phone +62251-8621363

Journal Mail Official jgizipangan@gmail.com

Editorial Address Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor 16680, Indonesia

Location Kota bogor, Jawa barat INDONESIA

Abstract

Abstract

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Abstract

Abstract

Contact Name
Secretariat of Jurnal Gizi dan Pangan

Contact Email
jgizipangan@gmail.com

Phone
+62251-8621363

Journal Mail Official
jgizipangan@gmail.com

Editorial Address
Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor 16680, Indonesia

Location
Kota bogor,

Jawa barat

INDONESIA