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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 16 Documents
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Search results for , issue "JILID 22 (1999)" : 16 Documents clear
PERUBAHAN PREVALENSI GONDOK DARI TAHUN 1980 SAMPAI TAHUN 1998 Muhilal Muhilal; Dini Latief; Djoko Kartono; Dewi Permaesih
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 22 (1999)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.1521.

Abstract

Change in The Goitre Prevalence among School Children 1990-1998.Iodine deficiency disorders (IDD) is major nutritional problem in many part of Indonesia. Iodised oil distribution and salt iodination are the two programs to control IDD. Surveys to evaluate the impact of IDD control programs have been conducted three times in 1982, 1990 and 1998. Indicator used in the survey was Total Goitre Rate (TGR) amongst school children at sub-district level. This paper analysed data of three surveys for the same sub-district only. Fifty-nine sub-districts surveyed in 1980 and then resurveyed in 1988 and 1998 were analysed to observe the changes in the TGR over the time. The results showed that the mean TGR in 1980, 1988 and 1998 were 33.1%, 30.3% and 17.7% respectively. Overall percentage of sub-district with TGR less than 5% in the 3 surveys was 0%, 13.6% and 32.2% respectively. For Java-Bali region that represent the better development in communication infrastructure, the mean TGR in the 3 surveys were 31.6%, 25.7% and 9.9% respectively. Percentage of sub-district with TGR less than 5%, for Java-Bali region, was 0%, 16.7% and 44.0%. For outside Java-Bali region, the mean TGR were 33.7%, 32.3% and 21.1% respectively. Percentage of sub-district with TGR less than 5%, for outside Java-Bali region, was 0%, 12.2% and 26.8%. In 1998, about two-third of salt consumed by household contained adequate iodine (30 ppm). The relationship between TGR and percentage of salt with 30 ppm of iodine was fairly high (r=0.66).Keywords: goitre, school children, change, region
DAMPAK SUPLEMENTASI MAKANAN BERKALSIUM TERHADAP PERTUMBUHAN TULANG ANAK UMUR 9-11 BULAN Edwi Saraswati; Basuki Budiman
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 22 (1999)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.1522.

Abstract

The Impact of Calcium Supplementation on Skeletal Development of 9-11 Months Children.A study on the effect of calcium supplementation on the bone development of hand and wrist had been carried out in the subdistrict of Kadudampit, Sukabumi, West Java. Sixty children 9-11 months of age who participated in Posyandu from 9 villages were purposively selected as a sample of the study. These children were divided into two groups, i.e.: treatment group received high calcium supplementation in the form of skimmed milk and biscuit, and children in the control group received low biscuit. The supplements were given 12 weeks period. The stage of skeletal development of the individual child was assessed twice, i.e.: at base line and at the end of supplementation period using a portable Min-X-Ray machine type HP-300. The result showed that the milk supplementation was manifested in the increase of calcium intake from 49,2% to 148,9% of the recommended level (RDA). The stage of skeletal development in treatment group is 1,6 times greater than that in the control group. In other words, the skeletal development of children in the treatment group were more advanced that than of children in the control group. It is therefore recommended that besides other micronutrients supplementation, high calcium containing food be given to young children, particularly 6-11 months old.Key words: skeletal development, calcium supplementation
DISTRIBUSI KONSUMSI PANGAN ANTAR ANGGOTA RUMAH TANGGA PADA SAAT KRISIS EKONOMI DI DUA DESA IDT KABUPATEN SUBANG Sri Prihatini; Syafrudin Syafrudin; Vita Kartika; Herman Sudiman
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 22 (1999)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.1523.

Abstract

The Distribution Food Consumption Among The Family Members at Economic Crisis In Two IDT Villages In Subang District.The economic crisis in Indonesia has decreased the purchasing power of the families which further affected the household food consumption. The objective of this study is to observe the effect of economic crises on the intra-household food distribution, particularly the poor families. In other words, the objective of the study is to identify which of the family members that affected most by the crises. The socioeconomic status and food consumption data was collected from 100 households in two poor villages in the district of Subang, West Java. There were two rounds of data collection. The first data collection was carried out in August 1998 to represent the "paceklik" period, and the second data collection was carried out in November 1998 to represent the "harvest" period. The food consumption data of the individual family member was collected using "Weighing" method for two days. Nutrition intake was calculated based on Indonesian food composition table. The result showed that the energy and protein intake of individual family members in the periods of "paceklik" and "harvest" was still adequate (>90% RDA). The energy intake of all family members was not significantly different in two periods. However, there was a significant decrease in protein intake of the adult members from "paceklik" period to "harvest" period. While, for the underfives and school age children the protein intake was relatively stable in both periods. This study conclude that the most protected members of family in term of protein intake were children underfive years of age and school age children, whereas, the adult members were the most affected by the changes in the agricultural cycle.Keywords: Food Consumption, Economic Crises
PROFIL ASAM LEMAK OMEGA-3, OMEGA-6, PERKEMBANGAN MENTAL DAN PSIKOMOTOR ANAK KEP BERAT DAN GIZI BAIK Astuti Lamid; Sri Muljati; Lies Karyadi; Komari Komari; Sri Murni Prastowo; Slamet Budiyanto
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 22 (1999)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.1524.

Abstract

The Profile of Omega-3 and Omega-6 Fatty Acids, Mental and Psychomotor Development of Severe Malnutrition and Well-Nourished Children.It has been carried out the study to find the profile of omega-3, omega-6, mental and psychomotor development of severe malnutrition and well-nourished children. This study was cross-sectional study conducted on children suffering from severe malnutrition at Nutrition Clinic, Nutrition Research and Development Center, Bogor and well-nourished children from the same environment, age and sex. Thirty children of 6-24 months were collected consisting of 15 severe malnutrition children and 15 well-nourished children. Data collected were level of omega-3, omega-6 in blood, mental and psychomotor development, anthropometry, food consumption, food frequency and social economic conditions of the family. Results showed that the level of omega-3 and omega-6 of the severe malnutrition children were lower than those of the well-nourished children. The mental and psychomotor development measured with MDI and PDI scores for the severe malnutrition children were lower compared to the well-nourished children. Non-parametric analysis showed that the level of omega-3, omega-6, MDI and PDI of the severe malnutrition children was significantly difference (p<0,01) compared to the wll-nourished children. The ratio between level of omega-3 and omega-6 for the severe malnutrition children was less than 1/4. Coefficient correlation of ratio omega-3 and omega-6 with MDI and PDI was found 0,458 and 0,581 (p<0,01).Keywords: omega-3, omega-6, MDI, PDI, severe malnutrition
FERMENTASI SUBSTRAT TERENDAM AMPAS KELAPA UNTUK PEMBUATAN MANNOSA Suryana Purawisastra; Erwin Affandi; Luxi R. Pasaribu
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 22 (1999)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.1525.

Abstract

The Submerged Fermentation of Coconut Kernel Residue to Produce Mannose.The submerged fermentation of coconut kernel residue was carried out to produce the mannose, since the residue contains a lot of the natural mannose. Whereas the mannose is widely used in pharmaceutical and cosmetic manufactures as the filing substance, in addition to its ability to reduce the number of pathogenic bacteria such as Escherichia coli, Vibrio cholera and Salmonella adhering to the intestinal tissue. The coconut kernel residue used in this experiment was the fresh home-made residue, which was washed using hot water to eliminate the coconut milk, dried and grounded to become flour. The Bacillus subtilis was used in the form of cell suspension for the fermentation. The fermentation was carried out in two steps. The first step was to optimize the volume of suspension, and the second step was to optimize the coconuts residue flour used in the fermentation medium. The result of the experiment shown that the fermentation of the residue to produce the mannose was carried out by the submerged fermentation, since the residue of coconut kernel is insoluble in the liquid medium. The optimal suspension of inoculum was 2% (v/v) used in the submerged substrate medium for fermentation of 48 hours fermentation in 37o C incubator. The optimal percentage of the residue coconut flour was used 0.5% (v/v) resulting 3.18 g mannose in 100 g of the residue fermented in dried matter.Keywords: submerged fermentation, coconut kernel residue, mannose.
MAKANAN TAMBAHAN DENGAN INDEKS GLIKEMIK TINGGI UNTUK PEMENUHAN GIZI ANAK SEKOLAH Uken S.S. Soetrisno
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 22 (1999)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.1526.

Abstract

High Glycaemic Snack Foods for Nutrition Completion of School Children.School lunch program had been launched since 1996, but there is still some problem especially related to the portion size and portion's nutritional value. This study tried to developed snack foods for school children with portion size of 300 Kcal and 5-7 g protein, and evaluated for their glycaemic index and organoleptic quality. Basic ingredients for food formulation were carbohydrate sources: rice, glutinous rice, cassava, or sago; protein sources: soybean, chick peas, peanut, mungbean or tempe; besides other ingredients such as sugar, coconut oil, grated coconut or coconut milk those were added to increase palatability and energy content. Carbohydrate and protein sources were processed under optimal treatment, which were: soaking at pH 5.8-9.6 and followed by overnight drying and roasting at 75-125o C for 30 minutes. Those treatments were to reduce portion size and to increase the glycaemic index. This study involved adult women and school children to evaluate the portion size and the organoleptic quality. Snack foods in form of smooth or coarse sweet jellied dough had good acceptability. The glycaemic index of 15 snack foods are varied between: 64-99. These indexes are considered as moderate to high. Further study is needed to evaluate the energy effectiveness of the snack foods on maintaining and enhancing the work performances of school children.Keywords: formulated food, nutrients, organoleptic evaluation, glycaemic index.
KUALITAS BEBERAPA TELUR BERMEREK KHUSUS DIBANDINGKAN DENGAN TELUR AYAM RAS DAN BURAS Rossi R.S. Apriyantono; Nelis Imanningsih; Uken S.S. Soetrisno
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 22 (1999)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.1527.

Abstract

Quality of Branded Eggs as Compared to Layer and Domestic Chicken Eggs.Many branded eggs found in the market claimed as low in cholesterol (Low Cholesterol Egg, Golden Egg), or claimed as high in omega-3 fatty acid content (Omega-3 Egg), besides common domestic and layer chicken eggs. This brand trend attracted the consumer to buy. Nonetheless, there is a need to evaluate further on the quality they claimed besides the physical quality. The evaluation was done regarded of those 5 types of eggs on their outer measurements (shape abnormalities, size indexes, shell thickness); and inner measurements (Haugh Units, yolk color score). The results indicated that all egg types had normal appearance with size indexes of 1.24-1.38. The Haugh Units was arround 28.7-67.3 and yolk color score was arround 5.0-13.3. Based on those results, the zerro week marketed eggs (Group I) clasified as A quality and the one week marketed eggs (Group II) were B quality. The data on chemical analyses indicated that the omega-3 fatty acid content was significantly the highest (p<0.05) in Omega-3 egg, while the cholesterol content was 'similar in all types of eggs. The easiest way to judge the quality are from the shape and size of the eggs. Those have to be in normal shape and uniform size. While the claimed on low cholesterol content is not proven.Keywords: cholesterol content, omega-3 content, physical quality, chicken eggs.
PENGARUH BAKTERI PSIKROTROF TERHADAP MUTU GIZI SUSU SEGAR Heru Yuniarti; Mirnawati B. Sudarwanto; R. Roso Soejoedono; Komari Komari
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 22 (1999)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.1528.

Abstract

The objective of the research was to study the presence of psychrotropic bacteria in fresh milk and its effect on the quality of fresh milk stored at 7 derajat celcius. The samples were collected from Koperasi Pengumpil Susu (Milk Collecting Cooperation, KPS) in Bogor. On the preliminary study, the fresh milk was analyzed for macro-nutrients. Total count and psychrotropic bacteria were determined. Total count of bacteria in fresh milk was 1.5 x 106 colony forming unit (cfu)/ml and the psychrotropic bacteria was 2.7 x 104 cfu/ml or 1.9%. This total count bacteria was normal and the nutrient content was close to the standard (DSN). On the main study, psychrotropic bacteria was added (1004 cfu/ml) into the pasteurized milk to evaluate its growth at low temperature, and chemical changes during the milk storage for 0, 24, 48 and 72 hours. The result showed that the growth of bacteria was higher on milk added with the bacteria. There were changes on the quality of the fresh milk during storage, but these changes were not significantly different.Keywords: psychrotropic bacteria, fresh milk, nutritional anality, nutrient content
PENGARUH FERMENTASI TERHADAP KANDUNGAN PROTEIN DAN KOMPOSISI ASAM AMINO DALAM SINGKONG Almasyhuri Almasyhuri; Endi Ridwan; Heru Yuniarti; Hermana Hermana
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 22 (1999)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.1529.

Abstract

Effects of Solid Fermentation on Protein Content and Amino Acid Composition of Cassava.This study was carried out to assess the protein and amino acid quantity of solid fermentation of cassava (Manihot esculenta) using pure culture of the Rhizopus oligosporus and traditional inoculum (laru). The protein content of the fermented product was analyzed by Biuret method, and the animo acid composition by HPLC (high performance liquid chromatography) method. The results showed that solid fermentation of cassava increased the protein content from 2.1% to 4.0% and 4.7%. The animo acid contents of the fermented product increased 2.5 folds of that of cassava. Higher increase was seen in substrates fermented with traditional inoculum. This is due to the addition of coconut oil and ammonium to the cassava substrate which improved the growth of mold.Key words: cassava (Manihot esculenta), food fermentation, protein content, amino acid composition
PENGARUH PENGOLAHAN DAN PENYIMPANAN TERHADAP STABILITAS ASAM LEMAK OMEGA-3 PADA TELUR DAN IKAN Nelis Imanningsih; Rossi R.S. Apriyantono; Komari Komari
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 22 (1999)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.1530.

Abstract

Effect of Processing and Storage on the Stability of Omega-3 Fatty Acids in Egg and Fish.Long chain omega-3 fatty acids such as Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA), were very important for brain development, immunity, retina and growth of child. One of natural source of these fatty acids is fish which has been processed into variety food such as abon. The other source is modifying hen egg which potentially to be added into many kind of food after processed as egg flour. This research examine the effect of processing and storage of abon and eggs flour. The methode of this research was one-group pre post test (minimal control) and the data was prepared in tabulation. Processing in to aboon ikan make EPA lost for 10.63% and DHA 7.63%. This product was acceptable, but the stability of the fatty acids were low, EPA lost 43.8% and DHA lost by 52.4% for 4 months. The eggs prepared by our lab contained 2.5% omega-3 fatty acid. To make egg yolk flour was used Spray Drying process. This process make EPA lost 43.94% and DHA 6.20%. After storing for 4 months, egg yolk flour was very stable. Because of these reason, these products can be used to supplement fatty acids in daily diet. Eggs flour can be used in any food product to supply omega-3 fatty acid for the risk group.Keywords: omega-3 fatty acid, food processing, food storage, egg flour

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