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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 18 Documents
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Search results for , issue "JILID 21 (1998)" : 18 Documents clear
UJICOBA SUPLEMENTASI BESI ASAM FOLAT DAN VITAMIN B12 UNTUK MENANGGULANGI ANEMIA Vita Kartika; Sri Prihatini; Syafrudin Syafrudin; Iman Sumarno
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 21 (1998)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2345.

Abstract

An experiment was done to cope with anemia in subdistrict Cugenang, District Cianjur, West Java. By supplementation iron pills, folic acid and vitamin B12, the experiment was carried out among women of productive age. The three supplements were given to 135 women once a week over a duration of four months. The women were divided into four groups. Group I (control) was given placebo, group II was given iron pills. Folic acid and vitamin B12 (as the programme of heath centre), while group IV was given iron pills and vitamin B12. Observation on haemoglobin (Hb) from blood samples was done once a month during the four months. The results showed that the 135 women had relatively equal initial Hb contents. Group I had 9,32 gr/l, group II had 9,08 gr/l, group III had 9,09 gr/l and group IV had 9,00 gr/l. At the end of the fourth month, the Hb contents increased, except that of group I. Group II showed an increased to 11,92 gr/l, group III to 12.09 gr/l and group IV to 11.87 gr/l. A statistical examination explained that group II -IV were significantly different from group I, but there was not any significant difference among the three groups. It was obvious that the highest increase in Hb content belongs to group III, being 3,00 gr/l, leading to the largest decrease in the percentage of anemic condition, being 69,6%. The smallest decrease 61,2%, belong to group II, while 67,8% was the decrease of group IV. Group I did not show any decrease in the percentage of anemic condition. The increase in Hb contents was evidence that three supplement could improve the condition of the women. Iron pills, folic acid and vitamin B12 combined together proved to be the best intervention. However, in case of insufficiency or impossibility, iron pills and folic acid (as the programme of heath centre) were considered to be good supplements to improve the Hb contents.Keywords: anemia, nutritional supplements, haemoglobin (HB)
KADAR KOLESTROL DARAH PADA IBU PENDERITA DISLIPIDEMIA YANG DIBERI NIASIN Almasyhuri Almasyhuri; Ance Murdiana; Susie S. Suwardi; Joko Pambudi; Heni Komalasari
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 21 (1998)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2346.

Abstract

A study on niacin supplementation has been conducted on women with cholesterol level between 200-250 mg/dl. The objective of this study was to see the effect of niacin supplementation on cholesterol, triglyceride and low density lipoprotein (LDL) levels. Twenty two respondents were divided into two groups. The first group, nine respondents, were given niacin 2x75 mg and the second group, 13 respondents, were given lactose 2x75 mg as placebo. Data collected included antropometry, side effects and clinical status. Analysis of blood for cholesterol and LDL was done using CHOD-PAP method, whereas analysis of triglyceride was done using GPO-PAP method. The results of this study showed that cholesterol and LDL levels decreased significantly 11,0% and 18,9% respectively, after one week supplementation and remained in that level two weeks afterwards. Triglyceride level decreased in all groups after two weeks but the difference was not significant.Keywords: cholesterol, triglyceride, low density lipoprotein (LDL), niacin.
KETERSEDIAAN HAYATI ZAT BESI, KANDUNGAN ZAT PEMICU DAN PENGHAMBAT PENYERAPAN ZAT BESI DALAM MAKANAN IBU HAMIL M. Saidin; Almasyhuri Almasyhuri; Sukati Saidin
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 21 (1998)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2347.

Abstract

The iron content, iron bioavailability (in vitro method), enhancers and inhibitors of iron absorption were investigated in three different staple foods of diets in the district of Boyolali, Central Java. The results revealed that the average iron content of the diets based on rice, corn and cassava were 18.8 mg, 17.8 mg and 19.9 mg, respectively or equal to 34.3%, 32.0% and 35.0% of Recommended Dietary Allowances (RDA) for Indonesia. The average vitamin C content of the diets based on rice, corn and cassava were 21.9 mg (31.3% RDA), 21.1 mg (30.1% RDA) and 17.3 mg (24.7% RDA), respectively. The average of protein content of the diets based on rice, corn and cassava were 47.1 g (78.5% RDA), 50.0 g (83.3% RDA) and 31.1 g (51.8% RDA), respectively. The average content of tannic acid and phytic acid as inhibitors of iron absorption in the diets based on rice, corn and cassava were (1154 mg and 261.5 mg); (980 mg and 342.7 mg) and (838 mg and 341.5 mg), respectively. An addition of 100 mg of vitamin C or papaya fruit (250 mg) into the diets, increased iron bioavailability up to 54.2%. Keywords: iron bioavailability, enhancer agent, inhibitor agent, in vitro.
DAMPAK PEMBERIAN NIASIN DAN KRONIUM TERHADAP PROFIL DISLIPID PADA PENDERITA DISLIPIDEMIA A. Murdiana D.; Almasyhuri Almasyhuri; Reviana Reviana; Martuti S.; Enok Yuhajah; Muhilal Muhilal
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 21 (1998)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2348.

Abstract

A study on niacin and chromium supplementation has been conducted to women of 30-60 years old with cholesterol level between 200-250 mg/dl. The aimed of the study was to see the effect of the supplementation on blood cholesterol, triglyceride and low density lipoprotein (LDL). Fourty two respondents were selected purposively and divided into 4 groups. The supplementation was in the form of capsules and given for 3 weeks. Group I, 10 respondents received 200 mcg of chromium; Group II, 7 respondents received chromium 200 mcg and niacin 2x75 mg; Group III, 12 respondents received 2x75 mg niacin and Group IV, 13 respondents received 2x75 mg fructose as placebo. Data collected including anthrophometric, dietary recall for 1x24 hours and clinical status. Analysis of blood sample for cholesterol and triglyceride was done using enzymatic calorimetric method (CHOD-PAP) whereas LDL was done using PVS method (GPO-PAP). The results of this study showed that niacin supplementation significantly decreased cholesterol and LDL level by 15% and 13% respectively, chromium supplementation significantly decreased cholesterol and LDL level by 15% and 20% respectively. Cholesterol and LDL remained in that level three weeks afterwards. The mixture of niacin and chromium supplementation significantly decreased only cholesterol level by 10%. Triglyceride level decreased in all groups including placebo group but not statistically significant. Keywords: supplementtaion, niacin, cromium, cholsterol, triglyceride, low density lipoprotein.
PENYERAPAN FERRO SULFAS YANG DIMINUM BERSAMAAN DENGAN MENU MAKANAN POKOK BERAS, JAGUNG SERTA SINGKONG DENGAN VITAMIN C ATAU PEPAYA: SUATU UJI PENYERAPAN SECARA IN-VITRO Almasyhuri Almasyhuri; M. Saidin; Sukati Sukati
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 21 (1998)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2349.

Abstract

Iron tablets containing ferrous sulphate have long been used for the control of iron deficiency anaemia, but the prevalence of anaemia especially among pregnant women is still high. Iron tablets are usually consumed before or after meal. The composition of the meal may affect iron absorption from iron tablets. The objective of this study was to find out the amount of iron absorbed from iron tablets consumed with rice, maize or cassava suplemented with vitamin C or papaya. The results of this study showed that iron absorption is higher if iron tablet is consumed before meal. Vitamin C and papaya increase iron absorption by 10%. Keywords: ferrous sulphate, vitamin C, papaya, iron absorption.
UJI LAPANGAN ALAT PRODUKSI GARAM BERYODIUM BERSKALA KECIL DI DAERAH GANGGUAN AKIBAT KURANG YODIUM Hermana Hermana; Mien Karmini; Suryana Purawisastra
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 21 (1998)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2350.

Abstract

The problem in supplying iodine to people suffering from iodine deficiency disorders are technique to produce iodated salt and the great distance between producers and consumers. The delivery of iodine would be more effective if production of iodated salt is carried out near or in areas of iodine deficiency disorders. Nutrition Research and Development Centre, Ministry of Health, RI has produced a small-scale salt iodation plant. The plant has been tested in the laboratory. Field trial of the plant was carried out in collaboration with the Village Cooperatives Unit (Koperasi Unit Desa) at Bulu Cindeo, District of Pangkajene and Kepulauan, South Sulawesi. Locally-produced salt was iodated. The product was distributed not only in Pangkep but in neighbouring districts as well. It was observed that the small scale iodation plant was an appropriate technology for village level. It could be operated by man powers having minimum education (primary school). The production unit needs a not-too-big investment to run the plant During the trial, the Cooperatives learned that the plant was efficient and was economically profitable. The availability of iodated salt in the area, resulted in increased consumption.Keywords: salt iodation, iodation machine.
KADAR ZAT GIZI DAN CITA RASA HASIL FERMENTASI CAIR IKAN RUCAH Uken S.S. Soetrisno; Rossi Rozanna; N. Imanningsih; L. Pasaribu
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 21 (1998)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2351.

Abstract

Teri rucah (Stolephorus Spec.) and udang rucah (Atydal Spec.) as by-catch fishes had been used as basic materials in liquified fermentation process. The results were evaluated for its contribution to improve nutrient content and to add more variation on fermentation product for consumer choice. The proportion of basic materials to salt and water were varied depending on the kind of fish and the optimum values were chosen. Fermented teri rucah needed addition of one part of salt and two parts of water, or one part of salt and one and half parts of water; fermented udang rucah needed addition of one part of salt and one part of water, or nine-tenth parts of sah and one-tenth parts of water, forevery three part of basic material. All fermented products were analyzed for proximate nutrient contentand vitamin B-12 content Fermented teri rucah was higher in protein and vitamin B-12 content compared to that of udang rucah. In general liquefied fermentation increased vitamin B-12 content by 2 to 4 times. Incorporation of the produds into traditional cooking recipes need to be explored and socially marketed.
UJI EFEK TOKSISITAS TEPUNG SINGKONG PAHIT HASIL DETOKSIFIKASI PADA HEWAN PERCOBAAN Suryana Purawisastra; Erwin Affandi; Almasyhuri Almasyhuri; Rossi R. Apriyanto
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 21 (1998)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2352.

Abstract

Toxicity test of detoxified bitter cassava flour was carried old on experimental rats. The objective of the test was to observe the direct effect of the flour on the rats. There were 4 kinds of detoxified flour derived from different varieties of bitter cassava having different cyanide concentrations. The varieties were 46.8, Adira II, Adira IV, and 39.1.1. In the test maize flour and sweet cassava flour were used as controls. It was observed that there was no significant difference in the growth of rats given control flours or detoxified cassava flour. Differences were found in amounts of flours consumed, body weight, and the weights of important organs, heart, liver and kidney. The differences were not related to the cyanide contents in the detoxified cassava flours.Keywords: toxicity test, detoxified bitter cassava flour, cyanide, experimental rats

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