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INDONESIA
Media Gizi dan Keluarga
Published by Institut Pertanian Bogor
ISSN : -     EISSN : -     DOI : -
Core Subject : Health,
Health Professions
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Articles 72 Documents
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PENGARUH PEMBERIAN MAKANAN TAMBAHAN TERHADAP STATUS GIZI, STATUS ANEMIA DAN PRESTASI AKADEMIK PADA MAHASISWA TINGKAT PERSIAPAN BERSAMA IPB T AHUN 2005/2006 Budi Setiawan; Dodik Briawan; Rizal Damanik; Tjahja Muhamdri; Dias Indrasti
Media Gizi dan Keluarga Vol. 31 No. 2 (2007): Media Gizi dan Keluarga
Publisher : Media Gizi dan Keluarga

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Abstract

Supplementary feeding program for needy student was designed to supplement target group's daily normal diet with the type of food nuded to alleviate their nutritional deficits. The location of the program was at the male and female students' dormitory of IPB Campus in Darmaga Bogor. The implementation of the program was started in November 2005 until June 2006. The result showed that the average of energy and protein intake of program participant increased significantly after the completion of the program. Accordingly, the prevalence of anemia in female students decreased while in male students the prevalence was constant. Moreover. average of serum ferritin of females increased while serum ferritin of males remained constant. After completion of the program, the number of underweight students decreased The number of female and male students who were shiftingfrom underweight to normal category was increased. Nutrition knowledge of students participant were categorized as good Academic performance (GPA) of student participants (3.01) indicated higher than non-participant (2.85).
PEMBUATAN SUSU KEDELAI BERKALSIUM TINGGI DENGAN PENAMBAHAN TEPUNG TULANG IKAN KAKAP MERAH (LUTJANUS SANGUINEUS) Nurjannah Dongoran; Lilik Kustiyah; Sri Anna Marliyati
Media Gizi dan Keluarga Vol. 31 No. 1 (2007): Media Gizi dan Keluarga
Publisher : Media Gizi dan Keluarga

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Abstract

The objectives of this research were to study the way to make high calcium soybean milk using red kakap fish bone flour as calcium source. The processing was divided into two main stages, which as protein and fat extraction. The two stages aimed to minimize content protein andfat content on red kakap fish bone flour. Protein extraction was done by boiling with aquades, while the fat exstraction was conducted by using hexane destiller. The addition of red kakap fish bone flour was done on level 0 g (control), 0,92 g, 1,38 g and 1,84 per 240 ml of soybean milk. The addition of calcium on soybean milk made undifferent influence on the acceptance colour, smell, taste, viscosity, and appereance of soybean milk. Nutrition content of soybean milk tended to increase as the greater of red kakap fish bone flour, except for water content. The addition of fish bone fluor influenced significantly on fat, ash, and calcium content, and didn t influenced significantly on water dan protein content. Soybean milk with the addition level of fish bone fluor 1,84 g/240 ml was chosen as the best soybean milk. Soybean milk had acceptance colour, smell, taste, viscosity and appeareance which didn't different with other soybean milk. Meanwhile, soybean milk had relatively high of nutrition content. Soybean milk with calcium availability as 400 mg/240 ml could met about 50%-80% of calcium RDA for vary ages.

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