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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 597 Documents
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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
PERUBAHAN STATUS GIZI BALITA KURANG DAN BURUK SETELAH MENDAPAT FORMULA TEMPE Sri Muljati; Amelia Amelia; Astuti Lamid; Rozzy Rozanna; Diah Santi Puspitasari; Paul F. Matulessy
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 18 (1995)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2217.

Abstract

Keadaan gizi buruk akan menghambat peningkatan kualitas sumberdaya manusia. Pemulihan gizi buruk yang dilakukan di klinik gizi memberi petunjuk bahwa ketika jumlah dan macam makanan ditingkatkan anak sering menderika diare. Telah dibuktikan bahwa formula tempe dapat menunjang pengobatan diare pada balita. Temuan ini memberi peluang memanfaatkan formula tempe untuk pemulihan gizi buruk. Pemulihan ini dilakukan dengan berdasar pada penelitiian sebelumnya yaitu berlangsung selama enam bulan dengan 12 frekuensi kunjungan. Selama penelitian telah berpartisipasi  60 balita gizi kurang dan buruk yang secara random dibagi dalam tiga kelompok perlakuan. Kelompok I menerima paket perlakuan dasar + formula tempe, Kelompok II menerima paket perlakuan dasar + susu skim dan Kelompok III menerima paket perlakuan dasar + susu skim + formula tempe sebanyak setengah bagian dari kelompok I dan II. Selama penelitian terjadi rata-rata kenaikan berat badan pada setiap kelompok perlakuan yaitu berturut-turut 1825 gram, 1402 gram dan 1560 gram. Bila dibandingkan rata-rata kenaikan berat badan dari ketiga kelompok tersebut ternyata bahwa partisipan yang termasuk dalam kelompok I menunjukkan hasil yang paling baik diantara kelompok lainnya.
DAMPAK KEKURANGAN GIZI TERHADAP KECERDASAN ANAK SD PASCA PEMULIHAN GIZI BURUK Amelia Amelia; Lies Karyadi; Sri Muljati; Astuti Lamid
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 18 (1995)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2218.

Abstract

Kurang gizi pada usia dini dapat mengganggu pertumbuhan fisik, perkembangan mental dan kecerdasan anak. Untuk mempelajari dampak gizi buruk masa lalu terhadap keragaan fisik dan kecerdasann anak telah dilakukan penelitiaan pada 31 anak usia 6-9 tahun sebagai sampel dan 31 anak sebagai pembanding. Sampel adalah anak yang pada usia terendah 8 bulan dan tertinggi 2 tahun 9 bulan diketahui menderita gizi buruk dan telah mengikuti pemulihan gizi buruk di Klinik Gizi Bogor selama 6 bulan. Pembanding adalah anak yang berpasangan dalam umur dan jenis kelamin dengan sampel dan tinggal dalam lingkungan yang sama serta memiliki status gizi baik berdasarkan pengukuran antropometri tahun 1991/1992. Pembanding diketahui belum pernah mengalami kekurangan gizi hingga berusia 3-5 tahun berdasarkan KMS yang dimilikinya. Hasil penelitian menunjukkan rata-rata IQ pada kelompok sampel adalah (80.1-11.8) dan pada kelompok pembanding adalah 93.8-9.9) yang berbeda dengan p<0.001. Dari penelitian ini diketahui bahwa rata-rata IQ anak yang pernah mengalami gizi buruk pada usia dini lebih rendah 13.7 poin dibandingkan anak yang tidak pernah mengalami gangguan gizi.
EFEKTIFITAS FORTIFIKASI MIE INSTAN DENGAN ZAT BESI DAN VITAMIN A TERHADAP PENINGKATAN KADAR HB DAN FERITIN SERUM IBU HAMIL M. Saidin; Mahmud Yusuf; Moecherdiyantiningsih Moecherdiyantiningsih; Sukati Sukati; Komala Komala
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 18 (1995)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2219.

Abstract

Telah dilakukan penelitian "Dampak Fortifikasi Mie Instan Dengan Zat besi dan Vitamin A terhadap Status Besi dan Status Vitamin A Anak Balita dan Ibu Hamil". Penelitian dilakukan di 5 desa wilayah kerja Puskesmas Cijedil, Kecamatan Cugenang dan 5 desa wilayah kerja Puskesmas Kademangan Mande, Kabupaten Cianjur. Rancangan penelitian adalah "Kuasi Eksperimental". Subyek penelitian adalah ibu hamil trimester I dan II (Umur kehamilan 3-6 bulan). Besar sampel ibu hamil adalah 185 orang, terdiri dari kelompok perlakuan (95 orang) dan kelompok pembanding (90 orang). Kelompok perlakuan mendapat mie instan yang telah difortifikasi dengan zat besi sebesar 10 mg dan vitamin A 2500 I.U. per 100 g. Sedangkan kelompok pembanding mendapatkan mie instan yang biasa dipasarkan mengandung zat besi sebesar 3 mg dan vitami A 1500 I.U. per 100 g. Pemberian mie instan tiga kali seminggu, berlangsung selama 14 minggu, diselenggarakan di pos-pos pemasakan/Posyandu, sisa mie yang tidak dimakan ditimbang dan dicatat. Rataan berat mie instan yang dikonsumsi ibu hamil sebesar 35 gr per hari, dapat memberikan sumbangan zat besi sebesar 3.5 mg dan vitamin A 875 I.U. pada kelompok perlakuan. Sedangkan pada kelompok pembanding memberikan sumbangan zat besi sebesar 1.05 mg dan vitamin A 525 I.U. Terjadi kenaikan kadar Hb secara bermakna (p<0.05) pada ibu hamil kelompok perlakuan sebesar 0.47 g/dl (dari 11.3 ± 1.14 g/dl menjadi 11.8 ± 1.04 g/dl). Pada kelompok pembanding terjadi penurunan nilai Hb sebesar 0.07 g/dl, tetapi tidak nyata. Prevalensi anemia ibu-ibu hamil kelompok perlakuan setelah intervensi turun dari 48.5% menjadi 43.3%, sedangkan pada kelompok pembanding naik dari 46.7% menjadi 56.8%. Secara statistik terdapat perbedaan yang bermakna (p<0.05) antara penurunan prevalensi anemia pada kelompok perlakuan dan kenaikan prevalensi anemia pada kelompok pembanding. Terjadi penurunan kadar feritin serum secara bermakna (p<0.05) pada ibu-ibu hamil kelompok pembanding (4.4 ug/l). Pada ibu-ibu kelompok perlakuan terjadi sedikit kenaikan kadar feritin dalam serum sebesar 0.43 ug/l. Ada perbedaan yang nyata (p<0.05) antara kenaikan feritin kelompok perlakuan dan penurunan kadar feritin kelompok pembanding. Fortifikasi zat besi dan vitamin A pada mie instan dengan dosis 10 mg dan 2500 I.U. per 100 gram mie memberikan dampak positif terhadap kadar Hb dan dapat mempertahankan cadangan besi untuk konpensasi kebutuhan selama hamil.

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