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INDONESIA
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 597 Documents
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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.
NILAI GIZI BERAS LIMA VARITAS PADI UNGGUL Lie Goan Hong; Oey Kam Nio; 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.v0i0.2034.

Abstract

Nilai gizi beras lima varitas padi unggul. (The nutritional value of rice of five high-yielding varieties). Presented at the First Asian Congress of Nutrition, Hyderabad, January 28 - February 2, 1971. The protein contents of IRRI rice varieties were: 7% in PB 5 (IRRI 5), 6.4% in PB 8 (IRRI 8) and 9% in C4-63. The Indonesian high-yielding rice varieties had protein contents of 6% in Shinta, and 7.3% in Dewi Ratih, compared to 6% in brown rice. The PER values of PB 5 and PB 8 were 2.3 and 2.5 while that of Shinta and brown rice were 2.2 and 2.1. The PER value of skimmed milk was 2.9. The NPU-op values of those four rice varieties ranged from 52 to 54, but was only 40 for C4-63. Fortification with L-lysine monohydrochloride increased the NPU. Varitas-varitas padi PB 5 dan PB 8 lebih disukai orang karena lebih enak rasanya, terutama jenis Shinta dan C4-63. Menjadi pertanyaan apakah jenis-jenis ini mempunyai kualitas protein yang lebih baik, disamping daya hasil tinggi dan ciri-ciri lain.Penelitian ini ditujukan untuk mencari nilai gizi beras kelima varitas padi.
KADAR AFLATOXIN DALAM KACANG TANAH DAN HASIL OLAHANNYA Muhilal Muhilal; Darwin karyadi; 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.v0i0.2035.

Abstract

Kadar aflatoxin dalam katjang tanah dan hasil olahnja (The aflatoxin contents of peanut and peanut products). Gizi Indonesia, 2: 162, 1970. Samples of peanut and peanut products obtained in Bogor were analyzed for their contents of aflatoxin by the method of Pons and Goldblatt. The peanut products analyzed were peanut oil, peanut presscake, peanut butter and fermented peanut presscake. Most of the aflatoxin found was of Bl type which is the most toxic. The aflatoxin contents of peanut bought from retai­lers (40 to 4100 ppb) were roughly 25 times the safe level desig­nated by the American and Canadian Food and Drug Admi­nistration. It was noticel that the longer the time needed for peanuts to reach the consumer, the greater are the contents of aflatoxin. Kacang tanah merupakan bagian dari menu orang Indonesia. Ada berbagai bahan makanan yang memakai kacang tanah/hasil olahan kacang tanah sebagai bahan dasarnya, yang paling terkenal ialah oncom yang banyak terdapat di Jawa Barat. Mengingat kemungkinan bahaya yang bisa ditimbulkan aflatoxin, maka penelitian kadar aflatoxin pada kacang tanah dan hasil olahannya sangat penting terutama dari segi kesehatan masyarakat.

Page 10 of 60 | Total Record : 597

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