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Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Published by Persatuan Ahli Gizi Indonesia
ISSN : 01259717     EISSN : 23388358     DOI : https://doi.org/10.36457
Core Subject : Health, Social,
Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences
Focus and Scope Penelitian Gizi dan Makanan is a journal developed to disseminate and discuss the scientific literature and other research on the development of health in the field of food and nutrition. This journal is intended as a medium for communication among stake holders on health research such asresearchers, educators, students, practitioners of Health Office, Department of Health, Public Health Service center, as well as the general public who have an interest in the matter. The journal is trying to meet the growing need to study health. Vision: Becoming a notable national journal in the field of food and nutritions towards a reputable international journal. Mission: Providing scientific communication media in food and nutritions research in order to advance science andtechnology in related fields. Organizes scholarly journal publishing in health research with an attempt to achieve a high impact factorin the development of science and technology.
Arjuna Subject : Kedokteran - Kesehatan Masyarakat, Kesehatan Lingkungan dan Pekerjaan
Articles 13 Documents
 1   2 
Search results for , issue "JILID 1 (1971)" : 13 Documents clear
KEADAAN GIZI KURANG DAN BEBERAPA ASPEK FUNGSI OTAK Darwin Karyadi; S. Soewono; H. Tjahjadi
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 1 (1971)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2024.

Abstract

Keadaan gizi kurang dan beberapa aspek fungsi otak. (Under­nutrition and some aspects of brain function). Presented at the Second National Pediatric Congress. Bandung, 1971. A group of 31 Indonesian children aged 9 to 15 years whose nutritional status had been studied over a two-year period from 1957 to 1959 were reexamined in 1969. According to their earlier classification which was made in the first examination. 10 chil­dren had been undernourished and 21 children were regarded as healthy mostly during their second and third year of life. The undernourished and healthy groups were significantly smaller than the reference Djakarta standard. Between the ori­ginal undernourished and healthy groups they showed also a significant difference both in height and weight. On the basis of the clinical aspects, the healthy group remained in better physical condition. The dietary study showed low calorie and nutrient intakes particularly protein which were deficient in both groups. The parents of the children of both groups had a low income, were unskilled laborers and were illiterate. Educational place­ment showed that most of the children lag much behind the average for Indonesian school children. The I.Q. values were found significantly lower in the under­nourished group. The large number of cases detected as abnor­mal, recorded as generalized or focal slow activity of the brain waves, was 64.5%. Our observations indicated that early undernutrition during the second and third year of life, also presumably earlier, resulted in retardation of both physical and intellectual developments.
PENGARUH PROGRAM PEMBERIAN MAKANAN TAMBAHAN TERHADAP KEADAAN GIZI ANAK-ANAK PRA-SEKOLAH DI LINGKUNGAN KEBON KELAPA BOGOR Darwin Karyadi; Ignatius Djokosusanto; S. Hasnah Soetedjo; Jajah K. Husaini; Dradjat D. Prawiranegara
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 1 (1971)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2025.

Abstract

Pengaruh program pemberian makanan tambahan terhadap ke­adaan gizi anak2 prasekolah di Lingkungan Kebon Kelapa, Bogor. (The effect of food supplementation program on the nutritional status of pre-school children). Presented at the Second National Pediatric Congress. Bandung. 1971. One of the main nutrition problems in developing countries is protein calorie malnutrition. The age group that has been most affected is the pre-school child. Serious dietary deficiency will impair his physical and mental developments. The pilot project was designed for the care of pre-school children with signs of malnutrition through a supplementary feeding program. The approach is to educate mothers on how to feed, with locally available foods, and care for their pre-school children; using techniques that are compatible with their under­standing and financial   limitation through   active participation. The duration of the supplementary feeding program was three months. In order to evaluate the program some anthro­pometric measurements, dietary intake study and clinical assess­ment were carried out before and after the program. The results of the study reveal that this program-approach can be recommended in the prevention and in combating malnu­trition in the pre-school child.
HUBUNGAN KEADAAN GIZI DENGAN BEBERAPA ASPEK INTELLEGENSIA S. Soewondo; B. Abednego; A. Pekerti; D. Karyadi
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 1 (1971)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2026.

Abstract

Hubungan keadaan gizi dengan beberapa aspek intelligensi. (The relation of nutritional status on some aspects of intelligence). Presented at the Second National Pediatric Congress. Bandung, 1971. Data obtained in this empirical study agree very well with the theoretical assumption that nutritional status influences the functions of intelligence. The lower the degree of nutritional status, the greater it affects the functions of intelligence. The study showed clearly that undernutrition influences verbal abilities and abstraction. Undernutrition influences also attention and concentration which in turn decrease the mental effectiveness of the subjects; and performance tasks, but which ability is influenced was not clearly shown. It might be due to the environment which was not stimulating for the development of this ability. The effects of undernutrition on perception were also not clearly shown in this study. This study indicated that in the study of nutritional status one should not neglect the influence of the environment. In order that intelligence be able to function at an optimum, any improve­ment of nutritional status should be accompanied by improve­ment in socio-economic, psychological and educational conditions.
KADAR ZAT GIZI BERAS DAN NASI LIMA VARITAS PADI UNGGUL Dewi Sabita Slamet; Muhammad Enoch; J. Krisdinamurtirin; Mien K. Mamud; Ignatius Tarwotjo
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 1 (1971)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2027.

Abstract

Kadar zat gizi beras dan nasi lima varitas padi unggul (The  nutrient  contents  of  raw and cooked rice of five high-yielding varieties). The nutrient contents of five high-yielding rice varieties namely PB S (IRRI 5), PB 8 (IRRI 8), C4-63, Dcwi Ratih and Shinta, did not differ significantly, except the protein content of C4-63 which was 9%, the highest. Processing of rice by milling, pounding, and pounding followed by parboiling had little influence on the nutrient content. Cooking of rice did not cause substantial reduction of nutrient content, except vitamin Bl.
KADAR ZAT GIZI DALAM ONCOM Dewi Sabita Slamet; Ignatius Tarwotjo
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 1 (1971)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2028.

Abstract

Kadar zat gizi dalam ontjom. (The nutrient content of "ontjom"). Two kinds of "ontjom" were analyzed for their nutrient composition. In one, peanut presscake, and in the other residue left in the manufacture of soybean curd (tofu), was the basic material. Both were fermented with molds. The first type is known as "ontjom hitam" (black ontjom), the other is called "ontjom merah"  (red ontjom). Samples were bought in three markets in the city of Bogor. The average composition was as follows. Black ontjom: moisture 77.1 gc/c, ash 1.4 g%, protein 8.6 g%, fat 3.6 g% and iron 55.7 mg%. Red ontjom: moisture 80.7 g%, ash 0.8 g%, protein 4.9 g%, fat 2.3 g% and iron 9.6 mg%. Tulisan ini mengutarakan hasil analisa dua jenis oncom yang diperoleh dari tiga pasar di kota Bogor, dengan maksud melengkapi data yang pernah dikumpulkan, dan kemudian dapat menjadi bahan guna penyempurnaan Daftar Komposisi Bahan Makanan Indonesia.
PEMBUATAN LARU TEMPE DAN PENGAMATAN KEKUATANNYA SELAMA PENYIMPANAN Hermana Hermana; Sri Wismaniah Roedjito
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 1 (1971)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2029.

Abstract

Pembuatan laru tempe dan pengamatan kekuatannja selama penjimpanan. (Preparation of tempeh mold inoculum and observation on its activity during storage). "Laru" or tempeh mold inoculum can be made by growing tempeh mold on rice or "tiwul" (steamed cassava flour). Mold grown rice or "tiwul" is dried in the sun when the spores are fully mature. It is then ground to powder. The spores may also be taken from the dried rice or "tiwul" by rubbing them off with wheat flour. Rice flour or tapioca may be used as substitutes of wheat flour. The flours are also used to dilute the concentration of the spores in inoculum. Another type of tempeh mold in­oculum can be made by grinding dried tempeh into powder. "Laru" made by growing tempeh mold on rice is the best of the three, is easy to be prepared and is inexpensive. The self-life is at least six months when stored in a closed container at room temperature (25°C) Walaupun laru murni tentu sangat baik, cara pembuatan laru murni seperti dikerjakan oleh Yap dan Stanton terlalu sulit dan mahal untuk dilaksanakan oleh pedagang tempe di Indonesia pada masa ini. Pada penelitian ini dicari cara pembuatan laru tempe yang mudal dilakukan dan murah, larunya dapat ditakar dan dapat disimpan lebih lama.
PICUNG (PANGIUM EDULE) SEBAGAI BAHAN PENGAWET IKAN Hermana Hermana; Kutjut Subariah; Darwin Karyadi
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 1 (1971)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2030.

Abstract

(Pangium edule) sebagai bahan pengawet ikan (Pitjung (Pangium edule) as a preservative for fish). Pitjung (Pangium edule) contains an antiseptic substance. It can be used as a preservative for fish in combination with salt. The self-life of fish will be increased if, in addition to 3% salt, certain amounts of pitjung are added. Sensory evaluation indicated that a combination of 6% pitjung with 3% salt could keep the fresh characteristics of fish for 6 days, therefore is useful to preserve fish during transport. Cara mengawet ikan seperti dilakukan orang di Labuan Jawa Barat, menggunakan picung (Pangium edule) dan garam. Dengan cara ini garam yang digunakan lebih sedikit daripada yang diperlukan untuk mengasin. Picung terdapat di seluruh Indonesia, memungkinkan penggunaan cara ini di daerah-daerah penangkapan ikan yang kekurangan es atau garam. Penelitian ini bertujuan menilai kegunaan cara tersebut sehubungan dengan kesukaan konsumen.
CARA BARU PEMBUATAN TEMPE Hermana Hermana; Sutedja Sutedja
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 1 (1971)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2031.

Abstract

Tjara baru pembuatan tempe. (The new method of preparing tempeh). Gizi Indonesia, 2 : 167, 1970. The new method of preparing tempeh involves dehulling of soybean by a burr mill, cooking in water up to the boiling point, soaking in the water used to boil for 22 hours, washing, and reboiling in fresh water. After draining, the beans were left to cool, followed by inoculation with tempeh mold inoculum and wrapping in cheese cloth for 24 hours. Fermentation for 14 to 16 hours were allowed after bagging the beans in perforated polyethylene film having pin-holes one in four square centimeters. Tempeh made by the new method was of milder aroma than traditional tempeh. The keeping quality was three days. On the third day the colour of tempeh remained white, changes in texture and aroma were slight. Dalam usaha untuk lebih mempopulerkan tempe, kami mencari cara pembuatan tempe yang: (1) sederhana, mudah dilakukan dengan kemungkinan gagal sekecil-kecilnya dan (2) menghasilkan tempe yang baik yang dapat disimpan lebih lama dari pada tempe tradisional.
KOMPOSISI BEBERAPA MAKANAN JAJANAN DI JAKARTA Ignatius Tarwotjo; A. Djaeni Sediautama
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 1 (1971)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2032.

Abstract

Komposisi beberapa makanan djadjan di Djakarta. (The nutrient composition of some s-nacks in Djakarta) A number of snacks widely consumed in Djakarta were analyzed for their composition of nutrients. They were: "bolu kering" and "kue-kue gambang, lumpur, sagon, satu, semprit and semprong". Samples bought in four markets in Djakarta did not show significant variations in their nutritive contents. Data obtaitred will be published in the new Table of Food Composition now in preparation. Tulisan ini menyajikan hasil penelitian beberapa jenis kue yang banyak dijual dan dikonsumsi orang di kota Jakarta, dan mungkin sekali juga populer di tempat-tempat lain di Indonesia. Penelitian ini merupakan bagian dari rentetan penelitian dalam rangka menyempurnakan Daftar Komposisi Bahan Makanan Indonesia.
KOMPOSISI TIGA JENIS BASO DI JAKARTA Ignatius Tarwotjo; Sri Hartini; S. Soekirman; Sumartono Sumartono
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 1 (1971)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2033.

Abstract

Komposisi tiga djenis baso di Djakarta. (The nutrient composition of three kinds of "baso" (meat ball) in Djakarta). "Baso" (meat ball) is a popular dish in the urban commu­nities. Its significance in the daily consumption pattern can not be neglected. Proximate analysis was carried out on three kinds of "baso" available in Djakarta, namely: "baso sapi" (beef baso) sold in restaurants and also by house-to-house vendor, and "baso ikan" (fish baso). The protein contents were as follows: 10.91% in "baso sapi" sold in restaurants, 5.04% in "baso sapi" sold by the vendor, and 9.21% in "baso ikan". Mengingat banyaknya penjual baso, maka tidak mustahil makanan ini memegang peranan yang tak dapat diabaikan dalam konsumsi zat gizi penduduk, terutama pada masyarakat kota. Ternyata baso belum tercantum dalam Daftar Komposisi Bahan Makanan Indonesia yang ada sampai saat ini.Penyelidikan ini ditujukan untuk melengkapkan data tentang bahan makanan ini, dalam rangka penyempurnaan Daftar Komposisi Bahan Makanan Indonesia.

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