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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 9 Documents
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Search results for , issue "Vol. 36 No. 2 (2013)" : 9 Documents clear
KARAKTERISASI SIFAT FISIKOKIMIA DAN FUNGSIONAL FRAKSI PATI UWI UNGU (DIOSCOREA ALATA) Lula Nadia; M. Aman Wirakartakusumah; Nuri Andarwulan; Eko Hari Purnomo
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 36 No. 2 (2013)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v36i2.3994.91-102

Abstract

ABSTRACTSize fractionation of yam starch granule could be achieved through dry sieving Retsch Siever with 400 and 500 mesh. Although the fractionation was not completely separate the granule size, however it could provide a significant difference in average size of the fractions. Starch granule morphology, size distribution, amylose and phosphorus contents, crystal structure, thermal properties, and rheological characteristic of the starch fraction were evaluated. In this study, based on the average value of the granule size, significant effects of fraction were obtained on phosphorus content and relative crystallinity of the starch. The size fraction differences did not give a significant impact on its gelatinization character, while in the pasta formations the effect of the fraction was found in peak and final viscosity. In the bigger size fraction, the phosphorus content increased but the relative crystallinity decreased. These differences made the large size fraction of starch granule had the advantage in paste profiling than starches and fractions against stirring, heating and cooling for its potential use in food processing as thickner.Keywords: dioscorea alata, starch, size fractionation, size distribution, viscoelastisityABSTRAKFraksinasi ukuran granula pati uwi dapat dicapai dengan menggunakan pengayakan kering Retsch Siever 400 dan 500 mesh. Meskipun metode fraksinasi ini tidak sempurna memisahkan ukuran granula, tetapi dapat memberikan perbedaan yang signifikan dari nilai rerata ukuran fraksi. Penelitian ini bertujuan untuk mengevaluasi morfologi granula, distribusi ukuran, kandungan amilosa, kadar fosfor, struktur kristal dan kristalinitas relatif, sifat termal, serta karakteristik rheologi dari fraksi pati. Penelitian menunjukkan, berdasarkan nilai rerata ukuran granula, pengaruh signifikan dari fraksi diperoleh pada kandungan fosfor dan kristalinitas relatif pati. Perbedaan ukuran fraksi granula tidak cukup memberi pengaruh yang signifikan terhadap karakter gelatinisasi, sedangkan pada pembentukan pasta, pengaruh ukuran fraksi didapatkan pada puncak viskositas dan viskositas akhir. Didapatkan bahwa kadar fosfor meningkat dan kristalinitas relatif menurun dengan ukuran fraksi granula pati yang semakin besar. Hal ini menjadikan fraksi besar pati uwi ungu memiliki keunggulan profil pasta dari fraksi lainnya terhadap pengadukan, pemanasan dan pendinginan sebagai pengental dalam pengolahan pangan. [Penel Gizi Makan 2013, 36(2): 91-102]Kata kunci: dioscorea alata, pati, fraksinasi ukuran, distribusi ukuran, viskoelastisitas
KELEBIHAN ASUPAN IODIUM YANG KRONIK PADA IBU MENYUSUI DAN BAYINYA Djoko Kartono; Sri Supadmi
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 36 No. 2 (2013)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v36i2.3995.103-112

Abstract

ABSTRACTExcess or deficiency of iodine are associated with thyroid disorders such as hyperthyroidism and hypothyroidism. In District of Demak, median urinary iodine concentration (UIC) was very high but still no explanation of the causes on thyroid function of the population. To analyze iodine status of lactating mothers and their infant and sources of iodine. Participants were lactating mothers and their infant <6 months. Data collection included UIC urine spot, thyroid stimulating hormone (TSH) and free thyroxine (fT4) serum of lactating mothers and blood of infants, iodine in breast milk, iodine in salt and drinking water. Median UIC of lactating mothers and infants was 1040 and 1995 μg/L respectively. Neither lactating mothers nor infant had UIC <100 μg/L, however, proportion UIC >500 μg/L was 66.9 percent and 90.8 percent respectively. Median breast milk iodine concentration (BMIC) was 850 μg/L and 4.2 percent had BMIC <120 μg/L. Mean TSH of lactating mothers and infant was 1.49+0.99 and 11.25+3.94 μIU/mL respectively. Proportion TSH <0.3 μIU/mL of lactting mothers was 10.2 percent but none TSH >6.2 μIU/mL. Meanwhile, none of infants had TSH <0.7 μIU/mL but 3.1 percent had TSH >34.0 μIU/mL. Mean fT4 of lactating mothers was 1.04+ 0.26 μmol/L. Proportion of fT4 <0.8 μmol/L was 11.5 percent and none had fT4 >2.0 μmol/L. Mean iodine in household’s salt was 30.0+ 20.8 ppm (range: 7.1-78.3 ppm). Meanwhile, median iodine in drinking water was 650 μg/L (range: 50-1791 μg/L). Iodine intake of lactating mothers and their infant, from drinking water, was very high. Among lactating mothers, there was a risk of subclinical hyperthyroidism as well as overt hyperthyroidism. In contrary, there was a risk of hypothyroidism of infants <6 months of age.Key words: excess iodine, iodine status, lactating mothers, infant, salt, waterABSTRAKKelebihan dan kekurangan iodium berhubungan dengan gangguan tiroid seperti hipertiroidisme dan hipotiroidisme. Di Kabupaten Demak, median ekskresi iodium urin (EIU) sangat tinggi namun belum ada informasi tentang gangguan tiroid penduduknya. Melakukan analisis status iodium ibu menyusui dan bayinya dan sumber utama iodium. Sampel adalah ibu menyusui dan bayi umur <6 bulan. Data yang dikumpulkan meliputi EIU dari urin sesaat, thyroid stimulating hormone (TSH) dan free thyroxine (fT4) serum ibu menyusui dan darah bayi, iodium air susu ibu (ASI), iodium garam dan air minum. Median EIU ibu menyusui dan bayi adalah 1040 dan 1995 μg/L. Tidak ada ibu menyusui maupun bayi mempunyai EIU <100 μg/L, namun, proporsi EIU >500 μg/L adalah 66,9 persen dan 90,8 persen. Median kadar iodium ASI adalah 850 μg/L dan sebanyak 4,2 persen mempunyi iodium ASI <120 μg/L. Rata-rata TSH ibu menyusui dan bayi adalah 1,49+0,99 dan 11,25+3,94 μIU/mL. Proporsi TSH <0,3 μIU/mL ibu menyusui adalah 10,2 persen tapi tidak ada TSH>6,2 μIU/mL. Sementara itu, tidak ada bayi mempunyai TSH <0,7 μIU/mL tetapi 3,1 persen mempunyai TSH >34,0 μIU/mL. Rata-rata fT4 ibu menyusui adalah 1,04+0,26 μmol/L. Proporsi fT4 <0,8 μmol/L adalah 11,5 persen dan tidak ada yang mempunyai fT4 > 2,0 μmol/L. Rata-rata iodium garam rumah tangga adalah 30,0+20,8 ppm (rentang: 7,1- 78,3 ppm). Sementara itu, median iodium air minum adalah 650 μg/L (rentang: 50-1791 μg/L). Asupan iodium ibu menyusui dan bayinya, dari air minum, adalah sangat tinggi. Pada ibu menyusui ada risiko hipertiroidisme subklinik maupun hipertiroidisme. Sebaliknya, ada risiko hipotiroidisme pada bayi umur < 6 bulan. [Penel Gizi Makan 2013, 36(2):103-112]Kata kunci: kelebihan iodium, status iodium, ibu menyusui, bayi, garam, air
EVALUASI NILAI BIOLOGIS PROTEIN RENDANG DAN KALIO KHAS SUMATERA BARAT Prima Yaumil Fajri; Made Astawan; Tutik Wresdiyati
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 36 No. 2 (2013)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v36i2.3996.113-120

Abstract

ABSTRACTRendang is a traditional Indonesian dishes from West Sumatera whichglobally well known. Inrendang making process, a meat is cooked under long time heat with a large amount of variety spices.Kalio, a rendang similar dishes,is cooked with a shorter heating time and less of spices. Kalio has a few sauce while rendang has no sauce. Long time heating in cooking processmay cause maillard reactionin rendang and kalio. One effect of maillard reaction is lowering the availability of amino acids, consequently could reduce the protein content qualities. To assess the protein nutritional values of rendang and kalio, an in vivo study was conducted using albino rats as animal models. The result showed that cooking process did not confirm any significant differences on feed conversion efficiency, protein efficiency ratio, net protein ratio (NPR), true protein digestibility and biological value (p>0.05)between rendang and kalio, however asignificant difference on net protein utilization (p<0.05) was found.Keywords: rendang, kalio, protein qualityABSTRAKRendang merupakan salah satu masakan tradisional Indonesia asal Sumatera Barat yang sudah mendunia. Pada proses pembuatannya, rendang dimasak dalam jangka waktu yang lama dengan menggunakan beragam bumbu dalam jumlah banyak. Kalio merupakan jenis masakan yang hampir sama dengan rendang, akan tetapi dimasak dengan waktu lebih singkat, dan menggunakan bumbu yang lebih sedikit. Pada kalio masih terdapat sedikit kuah, sedangkan pada rendang sudah tidak terdapat kuah, atau kering. Pemanasan dalam jangka waktu lama pada proses pemasakan kedua jenis hidangan ini, menyebabkan terjadinya reaksi maillard pada rendang ataupun kalio. Salah satu dampak reaksi maillard adalah menurunnya ketersediaan asam-asam amino, sehingga mengakibatkan penurunan kualitas protein. Untuk membuktikan hal tersebut, dilakukan analisis kualitas protein rendang dan kalio secara in vivo dengan menggunakan tikus albino sebagai hewan model. Analisis mengindikasikan tidak terdapat perbedaan antara kalio dengan rendang (p>0,05) pada feed conversion efficiency (FCE), protein efficiency ratio (PER), net protein ratio (NPR), true protein digestibility (TPD) dan biological value (BV). Akan tetapi pada pengukuran net protein utilization (NPU), terdapat perbedaan yang nyata antara kalio dengan rendang (p<0,05). [Penel Gizi Makan 2013, 36(2):113-120]Kata kunci: rendang, kalio, kualitas protein
STUNTING ANAK USIA SEKOLAH DI INDONESIA MENURUT KARAKTERISTIK KELUARGA Salimar Salimar; Djoko Kartono; Noviati Fuada Fuada; Budi Setyawati
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 36 No. 2 (2013)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v36i2.3997.121-126

Abstract

ABSTRACTStunting in childhood is associated with cognitive development, low productivity and shorter stature in adulthood. This analysis aimed to describe factors associated with stunting of school age (6-12 years) in Indonesia. The data used for analysis is cross-sectional data of Baseline Health Research (Riskesdas) in 2010. Study samples were all children aged 6-12 years who have complete data. The data were processed and presented in the form of tabulations and bivariate analysis. Logistic regression method was used to look at the factors of family characteristics that associated with stunting. Overall prevalence ofstunting among school-age children in Indonesia was 35.4 percent, 41.6 percent in rural areas 29.8 percent in urban areas. The prevalence of stunting of children of school age boys was 35.8 percent and girls was 35.0 percent. Factors associated with stunting in children of school age were family size, occupation of head of family, maternal education, and education of head of family.Keywords: school-age children, stunting, prevalence, familyABSTRAKStunting pada masa anak-anak berhubungan dengan perkembangan kognitif, produktivitas yang rendah dan berperawakan pendek pada masa dewasa. Analisis data ini bertujuan mengetahui faktor-faktor yang berkorelasi dengan status gizi pendek (stunting) pada anak usia sekolah (6-12 tahun) di Indonesia. Penelitian ini merupakan analisis lanjut dari data Riset Kesehatan Dasar (Riskesdas) 2010, dengan disain potong_lintang, terhadap sampel semua anak berumur 6-12 tahun yang mempunyai data lengkap. Data diolah dan disajikan dalam bentuk tabulasi dan analisis bivariat. Untuk melihat faktor-faktor yang berhubungan dengan status gizi stunting pada anak usia sekolah, data dianalisis dengan regresi logistik. Total prevalensi stunting anak usia sekolah 35,4 persen (41,6 persen di perdesaan dan 29,8 persen di perkotaan). Prevalensi stunting anak laki-laki sebesar 35,8 persen dan anak perempuan sebesar 35,0 persen. Faktor-faktor yang berhubungan dengan status gizi (stunting) pada anak usia sekolah adalah besar keluarga, pekerjaan KK, pendidikan ibu, dan pendidikan KK). [Penel Gizi Makan 2013, 36(2):121-126]Kata kunci: anak usia sekolah, stunting, prevalensi, keluarga
PENGARUH PENGGUNAAN TEPUNG DAN PUREE PISANG TERHADAP KARAKTERISTIK MUTU MAKANAN PADAT BERBASIS-PISANG Riyanti Ekafitri; Achmat Sarifudin; Diki Nanang Surahman
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 36 No. 2 (2013)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v36i2.3998.127-134

Abstract

ABSTRACTBanana is one of the leading fruits commodities in Indonesia, easy to find, has high economic value, high cultural and nutritional value. In general bananas are consumed as fresh fruits. While post-harvest for handling the banana is rarely used causing a lot of banana not be consumed. There is need to preserved banana to banana products, such as the banana flour. This banana flour can be used in manufacturing banana snack bar mixed with the fresh of banana puree. This study aimed to assess the charactericticsof banana snack bar for using different ratios of bananaflour and puree. Banana bar was baked with different ratios of banana flou rand banana puree of 2:1, 1:1 and 1:2. The snack bar then was analyzed for proximate analysis and physical characterietics. The data was analyzed using ANOVA with Duncan test. The result of study showed that the characteristic differ among three banana products. The banana snack bar contained 14 to 23 percent of water, 3.6 to 4.3 percent of protein, and 11.5 to 12.6 percent of fat, 35.7 to 46.0 percent carbohydrate. Physical analysis was 4677 to 20245 gf for hardness values, 0.44 to 0.66 for elasticity, and 33 gf to 42 for brightness (L value). High ratio of banana puree increased content of water, protein, and elasticity; but less fat, carbohydrates, hardness, and color brightness. The best banana snack bar was formulated from banana puree and banana flour with ratio of 2:1.Keywords: banana flour, banana puree, snack bar, characteristicABSTRAKPisang merupakan salah satu komoditas buah unggulan Indonesia yang mudah diperoleh, memiliki nilai ekonomi, budaya, serta nilai gizi yang tinggi. Pada umumnya pisang dikonsumsi dalam bentuk segar, sedangkan penanganan pasca panen masih kurang, sehingga banyak pisang menjadi cepat busuk. Oleh karena itu diperlukan pengolahan pisang, salah satunya adalah mengolah menjadi tepung pisang. Tepung pisang bisa digunakan sebagai bahan baku pembuatan makanan padat berbentuk batang (snack bar) dikombinasikan dengan pisang segar dalam bentuk puree. Penggunaan kedua bahan baku ini pada perbandingan yang berbeda akan menghasilkan karakteristik snack bar yang berbeda pula. Penelitian bertujuan mengetahui pengaruh perbandingan tepung dan puree pisang terhadap karakteristik mutu snack bar yang dihasilkan. Perbandingan tepung pisang dan puree pisang yang digunakan adalah 2:1; 1:1: dan 1:2. Snack bar dibuat menggunakan metode pemanggangan. Analisis terhadap snack bar adalah analisis proksimat (air, abu, lemak, protein, dan karbohidrat) dan analisis fisik (kekerasan, elastisitas, dan warna). Analisis data menggunakan ANOVA dengan uji lanjut Duncan. Hasil penelitian menunjukkan bahwa penggunaan tepung pisang dan puree pisang berbagai konsentrasi berpengaruh terhadap karakteristik mutu snack bar yang dihasilkan. Snack bar yang dihasilkan memiliki kadar: air 14-23 persen, protein 3,6-4,3 persen, lemak 11,5-12,6 persen, karbohidrat 35,7-46 persen, dan nilai kekerasan 4677-20245 gf, elastisitas 0,44-0,66 gf, serta kecerahan warna (nilai L) 33-42 gf. Semakin tinggi penggunaan puree pisang, dihasilkan produk snack bar dengan kadar air, protein, dan elastisitas yang semakin meningkat, sementara kadar lemak, karbohidrat, kekerasan, dan kecerahan warna semakin menurun. Snack bar terbaik adalah terbuat dari perbandingan puree pisang: tepung pisang 2:1. [Penel Gizi Makan 2013, 36(2):127-134]Kata kunci : tepung pisang, puree pisang, snack bar, karakteristik
KANDUNGAN ZAT GIZI MAKRO DAN VITAMIN PRODUK BUAH PEDADA (SONNERATIA CASEOLARIS) Ruth Dwi Elsa Manalu; Ella Salamah; Fifi Retiaty; Nia Kurniawati
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 36 No. 2 (2013)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v36i2.3999.135-140

Abstract

ABSTRACT Mangrove (Sonneratia caseolaris) grows in brackish waters.Its fruits, pedada, contains beneficial vitamin and has not been processed to jam and syrup. This study was aimed to determine the composition of macro nutrient and vitamin A, B1, B2, C of pedada and its products. Design of the study was complete randomized design of two replications. The results showed that proximate composition based on dried basis was 9.2 percent protein, 4.8 percent fat, and 77.6 percent carbohydrate. Macronutrient content of jam and syrup was lower than that of fresh fruit, except for carbohydrate. Vitamin A content in 100 g of pedada was 11.21 (RE) and in jam and syrup was 1.27 (RE) and 0.64 (RE) respectively. Vitamin B1 content in 100 g of fresh pedada was 5.04 mg, while in jam and syrup were 4.2 mg and 6.72 mg, respectively. Vitamin B2 content in 100 g of fresh pedada was 7.65 mg, while in jam and syrup were 1.94 mg and 1.12 mg, respectively. Vitamin C content in 100 g of fresh pedada was 56.74 mg and decreased to 12.20 mg and 17.08 mg in jam and syrup, respectively. Pedada and its products could contribute as source of macro and micro nutrient in the diet of community. Keywords: pedada (sonneratia caseolaris), pedada’s jam, pedada’s syrup, vitamin ABSTRAK Mangrove (Sonneratia caseolaris) tumbuh di perairan payau. Buahnya, pedada, mengandung vitamin, dan belum pernah diolah menjadi selai dan sirup. Penelitian ini bertujuan menentukan komposisi zat gizi makro dan potensi vitamin A, B1, B2, C dalam buah pedada dan produk olahannya. Desain penelitian adalah rancangan acak lengkap dengan dua ulangan. Hasil penelitian menunjukkan bahwa komposisi proksimat buah pedada segar berdasarkan bobot kering adalah 9,2 persen protein, 4,8 persen lemak, dan 77,6 persen karbohidrat. Kandungan zat gizi makro pada produk selai dan sirup lebih rendah, sedangkan kandungan karbohidratnya lebih tinggi. Kandungan vitamin A dalam 100 g pedada segar sebesar 11,21 (RE) dan setelah diolah menjadi selai dan sirup, menjadi 1,27 (RE) dan 0,64 (RE). Vitamin B1 dalam 100 g pedada segar adalah 5,04 mg/100g, pada selai 4,2 mg, dan pada sirup 6,72 mg. Vitamin B2 dalam 100 g pedada segar sebesar 7,65 mg, pada selai 1,94 mg dan sirup 1,12 mg. Vitamin C dalam 100 g pedada segar sebesar 56,74 mgdan menurun menjadi 12,20 mg dan 17,08 mg masing-masing pada selai dan sirup. Pedada dan produk olahannya berupa selai dan sirup dapat memberikan asupan zat gizi makro maupun mikro pada makanan masyarakat. [Penel Gizi Makan 2013, 36(2): 135-140] Kata kunci: pedada (Sonneratia caseolaris), selai pedada, sirup pedada, vitamin
KEMAMPUAN RHIZOPUS UNTUK MENURUNKAN KANDUNGAN SIANIDA DAN MENINGKATKAN KANDUNGAN PROTEIN SINGKONG (MANIHOT ESCULENTA CRANTZ) Almasyhuri Almasyhuri
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 36 No. 2 (2013)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v36i2.4000.141-148

Abstract

ABSTRACTRhizopus oligosporus has been proven in reducing cyanogenic glucoside and increasing protein content of cassava which boiling and frying process can not do. However other Rizhopus strains are still unknown. The aim of the study was to determine the ability of three Rhizopus strains R. oligosporus MS5, R.oryzae F1, and R. oryzae EN in reducing cyanide and increasing protein content in bitter and sweet cassava fermentation added with nitrogen source. Cassavas was process to be flour. The flour was used as fermentation substrate by adding nitrogen or distilled water, then it was fermented with R. oligosporus MS5, R.oryzae F1, and R. oryzae EN in petri dish at 280C for 30 hours. After fermentation, contentof water, cyanide and protein in the fermented substrate were performed. Three strains of mold have the same ability to decrease cyanide, but the ability to increase protein content were varied. Without adding nitrogen, protein content increased 5.4 and 2.5 foldby R.oryzae F1 fermentation and by R. oryzae EN respectively. The addition of nitrogen protein content in the substarte increased 6.0 fold by R. oryzae F1 , 8.6 by R. oryzae EN and 2 by MS5 R.oligosporus. Three Rhizopus strains showed in reducing cyanide and improve protein content of cassavaKeywords: bitter-cassava, cyanide, fermentation, protein, Rhizopus sp.ABSTRAKRhizopus oligosporus terbukti dapat menurunkan kandungan sianida dan meningkatkan kandungan protein singkong tetapi strain lainnya belum diketahui. Penelitian ini menguji kemampuan R. oligosporus MS5, R. oryzae F1, dan R. oryzae EN dalam menurunkan kadar sianida dan meningkatkan kadar protein pada fermentasi substrat singkong. Singkong dibuat tepungdan hasilnya dibuat substrat fermentasi yang selanjutnya difermentasi dengan ketiga kapang dalam cawan petri pada suhu 280 C selama 30 jam. Kandungan air, sianida dan protein pada substrat dilakukan pada saat sebelum dan setelah difermentasi. Ketiga jenis kapang mempunyai kemampuan yang sama dalam penurunan kandungan sianida, tetapi kemampuan masing-masing kapang berbeda dalam meningkatkan kandungan protein. Tanpa penambahan sumber nitrogen, kapang R.oryzae F1 meningkatkan kandungan protein 5,4 kali dan R. oryzae EN 2,5 kali. Penambahan sumber nitrogen dapat meningkatkan kandungan protein, masing-masing kapang R. oryzae F1 meningkatkan kandungan protein 6,0 kali R. oryzae EN 8,6 kali dan R. oligosporus MS5 2 kali. Ketiga strain Rhizopus, yaitu R. oligosporus MS5, R. oryzae F1, dan R. oryzae EN dapat menghilangkan kandungan sianida dalam substrat singkong meningkatkan kandungan. Kemampuan R. oryzae EN dalam meningkatkan protein adalah paling tinggi, disusul R. oryzae F1, sedangkan kemamuan R oligosporus MS5 adalah yang paling rendah. Larutan sumber nitrogen yang ditambahkan pada substrat fermentasi Rhizopus dapat meningkatkan kadar protein [Penel Gizi Makan 2013, 36(2): 141-148]Kata kunci: fermentasi, protein Rhizopus, singkong-pahit, sianida
FAKTOR YANG BERHUBUNGAN DENGAN DENSITAS MINERAL TULANG PEREMPUAN DEWASA MUDA DI KOTA BOGOR Budi Setyawati; Elisa Diana Julianti; Diane Adha
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 36 No. 2 (2013)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v36i2.4001.149-156

Abstract

ABSTRACTThe age of young adult (25-35 years) is a period of peak bone mass formation. The stable formation of optimum peak bone mass prevent osteoporosis in later life. The aim of study was to assess factors bone mineral density (BMD) condition. Design of the study was an observasional study with cross-sectional design, conducted in Bogor, involving 173 married woman, 25-35 year of age. Data collected were socio economic characteristics, dietary intake, food frequency, body mass index, exercise activity and BMD. Data were analyzed by univariate and bivariate using chi-square test. The results showed 9.2 percent were at risk for osteoporosis. One with BMI <18.5 was 7 times greater risk for osteoporosis than BMI ≥ 18.5 (p<0.05). There were no significant relationship between BMD and education, parity, calcium and protein intake. The were also no significant relationship between BMD and habit of drinking milk, soda, caffeine drink and exercise. There was a significant relationship between body mass index (BMI) and BMD in young adult women.Keywords: bone mineral density, young adult woman, osteoporosisABSTRAKUsia dewasa muda adalah masa puncak pembentukan massa tulang. Pencapaian puncak pembentukan massa tulang optimal yang terus dipertahankan mampu mencegah kemungkinan osteoporosis di masa selanjutnya. Penelitian untuk mengidentifikasi faktor-faktor apa saja yang berhubungan dengan kondisi densitas mineral tulang (DMT) pada perempuan dewasa muda. Penelitian ini merupakan studi observasional dengan rancangan potong-lintang, dilakukan di Kota Bogor, melibatkan 173 sampel perempuan menikah berusia 25-35 tahun. Data yang dikumpulkan meliputi karakteristik sosial ekonomi, asupan zat gizi, food frequency, indeks massa tubuh (IMT), dan densitas massa tulang (DMT). Analisis data dilakukan secara univariat dan bivariat menggunakan uji Chi-Square. Sebanyak 9,2 persen berisiko osteoporosis. Nilai IMT <18,5 berisiko osteoporosis 7 kali lebih besar dibandingkan dengan nilai IMT ≥18,5 5 (p<0,05). Tidak ditemukan hubungan yang bermakna pada DMT dengan pendidikan, paritas, asupan kalsium dan protein, kebiasaan minum susu, kebiasaan minum minuman bersoda (soft drink) dan berkafein (teh, kopi), serta kebiasaan berolahraga. Terdapat hubungan signifikan antara IMT dan DMT pada perempuan dewasa muda. [Penel Gizi Makan 2013, 36(2):149-156]Kata kunci: densitas mineral tulang, perempuan dewasa muda, osteoporosis
PENGARUH PEMBERIAN SUSU SKIM PADA KADAR PREALBUMIN ANAK BALITA YANG MENGIKUTI REHABILITASI GIZI RAWAT JALAN DI PUSKESMAS Rousmala Dewi; Salimar Salimar
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 36 No. 2 (2013)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v36i2.4002.157-164

Abstract

ABSTRACTChildren who suffering protein and energy deficiency have low blood protein, particularly prealbumin and transferin. The consequencies of a very low level prealbumin may impact immune system, increase morbidity and mortality. This study aimed assess impact of skim milk supplementation on prealbumin status of malnourished children under five attending out patient community health center( Puskesmas). The research design is before and after for 38 children. The duration of nutrition rehabilitation and supplementation was three months. During the nutrition rehabilitation, the children were treated for infectious diseases, given 200 gram skim milk per week as additional protein rich food, nutrition counseling and child health care. The result of study showed that children consumed low intakes of energy and protein (below minimum level of RDA). Prealbumin concentration before intervention 10,3±5,0 mg/dL and 10,6±3,4 mg/dL. after intervention for 3 months Prealbumin changes was not significant (p=0,695). Supplementary of skim milk 200 gram per week during 3 months in the nutrition rehabilitation outpatients failed to improved prealbumin concentration among malnourished children.Keywords: skim milk supplementation, underweight, out-patient, prealbumin concentrationABSTRAKAnak kurang energy protein (KEP) mengalami penurunan kadar protein, terutama prealbumin dan transferin dalam darah. Konsekuensi kadar prealbumin dan transferin rendah antara lain daya tahan tubuh menurun, risiko kesakitan meningkat dan kematian. Tujuan penelitian adalah mengetahui pengaruh pemberian makanan tambahan susu skim terhadap kadar prealbumin anak berusia di bawah lima tahun (balita) yang mengikuti rehabilitasi rawat jalan di Puskesmas. Desain penelitian before-after study. Rehabilitasi gizi rawat jalan pada anak balita dengan berat badan kurang dilakukan di Puskesmas Sukaraja selama 3 bulan. Selama mengikuti rehabilitasi gizi, anak balita mendapat pengobatan penyakit infeksi, pemberian susu skim 200 g per minggu sebagai tambahan asupan protein, penyuluhan gizi dan perawatan kesehatan anak. Jumlah responden sebanyak 38 anak balita. Asupan energi dan protein anak balita sangat rendah (di bawah AKG). Kadar prealbumin sebelum mengikuti rehabilitasi 10,3±5,0 mg/dL dan meningkat menjadi 10,6±3,4 mg/dL setelah mengikuti rehabilitasi rawat jalan. Prealbumin secara statistik tidak signifikan (p=0,695). Pemberian susu skim sebanyak 200 g per minggu selama 3 bulan belum dapat meningkatkan kadar prealbumin darah anak balita KEP yang mengikuti paket rehabilitasi rawat jalan. [Penel Gizi Makan 2013, 36(2): 157-164]Kata kunci: pemberian susu skim tambahan, anak kurang gizi, rawat jalan, kadar prealbumin.

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