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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 10 Documents
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Search results for , issue "Vol. 28 No. 1 (2005)" : 10 Documents clear
KESEIMBANGAN ENERGI DAN KOMPOSISI TUBUH PEKERJA DENGAN JENIS PEKERJAAN BERBEDA Yuniar Rosmalina; Dewi Permaesih; Sri Martuti; Reviana Christiani; Susilowati Herman
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 28 No. 1 (2005)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v28i1.1435.

Abstract

ABSTRACT Background: Energy is   a main source for doing daily activities. The energy is balance if the energy intake equal to energy expenditure. However energy expenditure depends on their kind of occupational work and their daily activities. The objective of this study is to assess the energy balance and body composition of male workers (light and heavy worker).  Methods: The subjects were 51 sandal workers considered as light level workers and 50 stone as heavy workers whose met criteria 30-55 years old, physically healthy and agreed to involve in this study. Body composition was measured using anthropometry. Anthropometric measurement was applied including body weight, height, MUAC and skin fold thickness. Nutrient intake was collected by combination weighing and 24 hours recall method for 3 consecutive days. Physical activities during working were assess by recording and recall their activities after doing their occupational activities, also for 3 consecutive days. Other data collection include physical examination by a medical doctor and interview was done to identified their characteristic and sosiodemografi. Results: The body fat composition was different significantly between light worker and heavy worker. The average energy and protein intake showed the heavy worker had lower both nutrient intakes compared to light workers. The average energy intake of light worker was 1923 ± 295 Kcal and 41.6 ± 8.99 g protein, while the energy and protein intake heavy worker was 2232 ± 500 Kcal and 46.7 ± 14.7 g protein. The energy expenditure of heavy worker was higher compared to light worker (3548 ± 414 Kcal vs 2408 ± 227 Kcal). There was no significant correlation between energy balance and body composition variables. Conclusions: Heavy male workers as well as light male workers have deficit energy and this no significant correlation with the body composition variable. [Penel Gizi Makan 2005,28(1): 1-8]. Keywords: energy, body composition, male worker
BESARNYA RESIKO KEGEMUKAN TERHADAP KADAR GULA RENDAH Sihadi Sihadi; Sri Poedji Hastoety Djaiman
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 28 No. 1 (2005)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v28i1.1436.

Abstract

ABSTRACT Background: The beta pancreas cell hypertrophy and hyperinsulinime occur in Obesity. If the compensation is not sufficient and with the addition of genetic and environment factors, diabetes mellitus are more likely to occur. The general parameter utilized to determine the condition of diabetes mellitus is blood glucose level, therefore the analysis of obesity risk to blood glucose level are performed. Objectives: To determine the relation of the risk of obesity level to the blood  glucose level. Methods: The secondary data are analyzed based on SKRT 2004 and Susenas 2004 data. All the samples are female and male with the age among 25-65. Results: The people with obesity are 1.78 times more likely to have high blood glucose level than person with normal weight. The other variable is that the female have less risk of 0.72 times and 0.62 times to have borderline and high blood glucose level compared to male. The age groups of 36-45 and 46-65 have risk 1.28 times and 1.52 times respectively, to have high glucose level than the age group of 25-35. Another result shows that the people living in the city are 1.30 times more likely to have high blood glucose level than those living in countryside. Conclusions: The people with obesity are more risky to have high blood glucose level than people with normal weight. The other risk factors of borderline or high blood glucose level are men, living in city and above 36 years of age. Recommendations: The education about blood glucose level should be given priory to the risk groups which are; the people with obesity, male, living in city and more than 36 years of age. [Penel Gizi Makan 2005,28(1): 9-15] Keywords: overweight, obesity, blood glucose level
PEMANTAUAN DAN EVALUASI GARAM BERYODIUM SEBAGAI SALAH SATU UPAYA UNTUK MENINGKATKAN CAKUPAN DAN KUALITAS PROGRAM PENANGGULANGAN GAKY DI KABUPATEN BANYUMAS Endo Dardjito; Edwi Saraswati
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 28 No. 1 (2005)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v28i1.1437.

Abstract

ABSTRACT Background:Although the prevalence of iodine deficiency disorders in Banyumas as measured by total goitre rate, fro 27% (1980) to 3,5 % (1996) the prevalence at IDD sti high in some subdistrict. Therefore, there is a need to monitor iodine content in salt distributed in the area. Objectives: To determine iodine content in salt consumed by households of elementary school children. Methods: A total of samples 1260 pack of ionized salt were randomly selected from 60 elementary school in Banyumas Regency. The data collection was done in 2003th. The quality of iodized was done by titration test and iodine test. Results: In general, the contain of iodium in iodized salt is good enough that is 75,6%, most of the type of iodized salt (98,4%) have trade mark, most of the type of iodized salt (82,9%) is granulated salt and most of iodized salt (74,2%) in the market has number of the trade mark. Conclosions: The quality of iodized salt is good. [Penel Gizi Makan 2005,28(1): 16-22] Keywords: iodized salt, titration test, iodine test
EMPAT PULUH SATU JUTA PENDUDUK INDONESIA MENGALAMI DEFISIT ENERGI Iman Sumarno
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 28 No. 1 (2005)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v28i1.1438.

Abstract

ABSTRACTBackground: Food consumption deficit in energy causes negatif impact to the quality of human resources from fetus, growth and to adult. The last estimation of population of energy deficit was conducted in 1989 by Suryana et. al.  Economic crisis may increase the number of people with energy deficit. Objectives: To estimate the number of people deficit in energy based on Susenas 2003 data. Methods: The number of people with deficit energy has been estimated using the publication of Central Bureau of Statistics (CBS) on the consumption of energy by expenditure classes from SUSENAS 2003. Deficit energy is defined as 70% of average RDA of Indonesian population. The distribution of energy consumption in each expenditure class is assumed normal. The area below 1540 kilo calorie is the proportion of people deficit energy in each expenditure class. The standar deviation was estimated based on the previous consumption surveys. Results: It is estimated, at least 41 million Indonesian suffer from deficit energy. Among them 25,7 million or 6,1 million households were deficit energy due to economic reasons. They are the target of rice for the poor in addition of income generating program. [Penel Gizi Makan 2005,28(1): 23-30] Keywords: food consumption, poverty
PENGARUH REALIMENTASI TERHADAP PERKEMBANGAN BERAT BADAN DAN MORFOLOGI USUS HALUS PADA TIKUS MALNUTRISI Endi Ridwan; Rustadi Sosrosumihardjo
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 28 No. 1 (2005)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v28i1.1439.

Abstract

ABSTRACT Introduction: Intra Uterine Growth Retardation (IUGR) cause the weight of baby body born to lower, as a result can cause the malnutrition. The most common etiology of failure to thrive in infants due to gastrointestinal origin, particularly nutrient maldigestion , malabsorbtion and chronic diarrhea. Malnutrition can be overcome with the gift of square meal and well-balanced by energy required to pursue the growth. Objectives: Learning growth response of body weight, morphology of intestinal parameters and activities of disaccharidases enzyme. by using rats as animal model. Methods: This Research is experimental. Malnutrition rats were made with the restriction  diet of equal to 50 percent  since gestation period, lactation and 3 week after delivering birth. Realimentation were conducted during 8 week, with the food gift ad libitum and use the control. Parameters  perceived is ; body weight, morphology and morphometry of small intestine, serum of albumin and enzyme activities in disaccharidase. Results: The body weight of rats in realimentation group was higher than malnutrition group, but lower than control group.  The morphology and morfometri of small intestine showed  the increase have a meaning , and so do serum of albumin and activities of  disaccharidases enzym. Conclusions: Realimentation at malnutrition rats can improve the body weight, morfology and morphometry of small intestine, and also enzyme activities in disaccharidases. [Penel Gizi Makan 2005,28(2): 72-78] Keywords: malnutrition rats, realimentation, small intestine, body weight
MUTU GIZI DAN KEAMANAN BEKASAM PRODUK FERMENTASI IKAN TERI SECARA SPONTAN DAN PENAMBAHAN KULTUR MURNI Uken SS Soetrisno; Rossi RS Apriyantono
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 28 No. 1 (2005)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v28i1.1440.

Abstract

ABSTRACTBackground: Many kind of foods based on fermentation products are used as traditional foods in Indonesia. Such products are tape the sweet fermented cassava as source of carbohydrates, tempe the delicious fermented soybean or other beans as source of  protein, dadih the sour fermented buffalo milk as source of calcium and protein, and many others made of  animal protein source such as from small fish. Fermentation of foods will increase the nutrient content and absorbability of the nutrient, besides will increase sensoric or acceptability value of the products. Objectives: The study objectives are to evaluate the nutrient quality and sensoric quality of  the salt-fermentation product of small fish, so called teri, both using spontaneous fermentation and selected culture-fermentation those producing lactic acid bacteria. Methods: This was a food experimental study to explore the quality improvement  of acid bacteria fermentation products using spontaneous or sellected culture on protein source foods. Ingredients were consist of small fish with steam rice at 1 to 1 by weight with addition of salt at 5-6% and fermented spontaneously or with addition of 1% level selected culture, which contain lactic acid producing bacteria. Fermentation were done for 4 to 5 days, depent on the type of culture. Results: Bekasam produced from both type of fermentation had lower protein content due to the addition of rice as carbohydrate source, while ash content became higher due to the addition of NaCl salt. The products had sweet smell besides sour taste due to carbohydrate fermentation which could increase the absorbability of the products especially vitamins and minerals those needed lower pH. Generally, fermented bekasam had higher vitamin content and changed fatty acid composition. Vitamin B12 increased by 2 folds and vitamin A by 3-4 folds, compared with those of fresh small fish. Linoleic acid increased by 2-4 folds followed by decreased of other long chain fatty acids content. Pathogenic microorganisms were still high in raw fermented products, but they were  undetected after steaming for 30 minutes. Conclusions: Nutrient contents of the fermentation products, such as vitamin A, B12, linoleic acid were higher than the fresh fish, while the proximate nutrient content depent on the amount of ingredients added as the base component. All fermentation products contained E. coli, Koliform, and Shigella s., these might come from the fish that had been polutted since in the ocean. After steaming or sterillization the product, those pathogen microorganisms were negative or undetected. Based on the nutrient quality, it will be worthwile to develop local food formula using bekasam the fermented teri, for children under five years old. [Penel Gizi Makan 2005,28(1): 31-35] Keywords: fermentation, spontanious, sellected culture, small fish, bekasam.
GEMARIKAN: GARDA TERDEPAN PEMASARAN DALAM NEGERI Sadullah Muhdi
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 28 No. 1 (2005)
Publisher : Persagi

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GEMARIKAN: GARDA TERDEPAN PEMASARAN DALAM NEGERI Sadullah Muhdi
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 28 No. 1 (2005)
Publisher : Persagi

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NUTRITION SUPPORT IN CRITICALLY ILL PATIENTS Ike Sri Redjeki
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 28 No. 1 (2005)
Publisher : Persagi

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PROGRAM GIZI DAERAH DI ERA OTONOMI KABUPATEN JEMBRANA I Gede Winasa
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 28 No. 1 (2005)
Publisher : Persagi

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