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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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FRONT MATTER VOL 42(2) 2019 pgm managerxot
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 42 No. 2 (2019): PGM VOL 42 NO 2 TAHUN 2019
Publisher : Persagi

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Abstract

FRONT MATTER VOL 42(2) 2019
KAJIAN RHODAMIN B, KUALITAS MIKROBIOLOGI DAN SANITASI PADA JAJANAN KAKI LIMA SEKITAR SEKOLAH DASAR DI SAMARINDA, INDONESIA [ASSESSMENT OF RHODAMINE B, MICROBIOLOGICAL QUALITY AND SANITATION OF STREET-VENDED FOOD-SNACK AROUND SCHOOL IN SAMARINDA] Krishna Purnawan Candra; Ratna Setia Ningsih; Sukmiyati Agustin; Elisa Maulidya Putri
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 42 No. 2 (2019): PGM VOL 42 NO 2 TAHUN 2019
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v42i2.2372

Abstract

The incidence of foodborne disease caused by street food in Indonesia tends to increase. Meatball served with tomato sauce is popular among elementary school students in Indonesia. This research examined the safety of the sauce used for meatball sold among the elementary school students in Samarinda. Rhodamine B and microbiological quality of the tomato sauce were examined from 25 vendors. Sanitation during the meatball preparation by each vendor was also questioned. Results showed that 79.2% of the vendor sold the meatball with Rhodamine B was positively detected in the tomato sauce. All sauce did not meet the requirements of the microbiological quality of Indonesian standard. It might be caused by cross-contamination of the pathogenic microbes from equipment, poor vendor sanitation while preserving the sauce, or the water used in the preserving processed. Contamination from air pollution also needs serious attention because the vendors sold the meatball in the street or by the roadside.
HUBUNGAN PERAN KELUARGA DENGAN PRAKTEK PEMBERIAN MAKANAN PENDAMPING ASI PADA BAYI UMUR 6-24 BULAN DI KABUPATEN JEMBER [CORRELATION BETWEEN FAMILY OF ROLES AND COMPLEMENTARY BREAST FEEDING PRACTICES AMONG CHILDREN AGED 6-24 MONTHS IN JEMBER] Diah Estingtias; Tantut Susanto; Kholid Rosyidi Muhammad Nur
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 42 No. 2 (2019): PGM VOL 42 NO 2 TAHUN 2019
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v42i2.2497

Abstract

Background:The role of family are included role formal and informal. Those roles are required to meet the need of a baby in daily complementary breast feeding. Aside from bearing responsibility in parenting, a family also plays substantive role in meeting nutritional needs of their child for his growth and development. Objectives:To analyze the correlation between the family of role and complementary breast feeding in 6-24 months old baby in Jember, East Java Province of Indonesia. Method:This research applied correlational design and cross-sectionalapproach. The sample was taken using cluster random samplingapproach on 113 participant. The correlation is analyzed using Spearmen Ranktest. Results:The average family of role was categorized as good (Z=1,870; p-value=0.002). At the same time, the average complementary breast feeding practiced in 6-24 months old baby was categorized as fair (89.4%). There were correlation between the family of role and complementary breast feeding in 6-24 months old baby (r= 0.297; p-value=0.001), Conclusions:Family have role to improve complementary breast feeding practiced. To further increase the complementary breast feeding the research give good advice to health workers and community health centers staff are more active in doing counseling regarding complementary feeding according to the age of the baby.
ANALISIS KADAR PROTEIN, KALSIUM DAN DAYA TERIMA ES KRIM DENGAN PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) [THE ANALYSIS OF PROTEIN AND CALCIUM LEVELS AS WELL AS THE ACCEPTABILITY OF ICE CREAM BY ADDING THE FLOUR OF MORINGA OLEIFERA LEAVES] Alvionikita Bella Iskandar; Farida Wahyu Ningtyias; Ninna Rohmawati
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 42 No. 2 (2019): PGM VOL 42 NO 2 TAHUN 2019
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v42i2.3872

Abstract

Moringa oleifera leaf is a food that has high levels of protein and calcium but has not been utilized optimally. Processing of ice cream with the addition of Moringa leaf flour is one form of diversification of foods that are rich in nutrients (protein and calcium) that function in supply nutrition demand of pregnant women. The research aimed to analyze protein, calcium levels and the acceptability of ice cream by adding Moringa leaf flour. The research method used true experimental design with 12 units of trials in 4 treatments: ice cream without the addition of Moringa leaf flour / control (X0) and with the addition of Moringa leaf flour 20 gram (X1), 25 gram (X2), 30 gram (X3). The protein content of the samples was analyzed by the Kjeldahl method, calcium by the Permanganometry method, and the test of acceptability using the Hedonic Scale Test. Data on protein and calcium levels were analyzed using the Kruskall Wallis test and Mann Whitney U Test while the results of the acceptance test were analyzed using the Friedman test and the Wilcoxon Signed Ranks Test with a significance level of 5% (α = 0.05). The results showed the addition of Moringa leaf flour can increase protein and calcium levels of ice cream. The results of the analysis showed that the addition of Moringa leaf flour affected the levels of protein, calcium and acceptability (color and taste) of ice cream (p-value ≤ α). Ice cream with the addition of 30 gram Moringa leaf flour (X3) has the highest levels of protein and calcium. The recommended ice cream is an ice cream with the addition of 25 gram (X2) of Moringa leaf flour because it is most preferred by panelists and has appropriate the quality standards of ice cream. Pregnant women with the chronic energy defenciasy (CED) category can consume X2 ice cream (50 gram) as much as 3-4 cups per day as PMT to fulfill their nutritional needs. ABSTRAK Daun Kelor merupakan bahan makanan yang memiliki kadar protein dan kalsium yang tinggi namun belum dimanfaatkan secara maksimal. Pengolahan es krim dengan penambahan tepung daun kelor merupakan salah satu bentuk diversifikasi pangan yang kaya zat gizi (protein dan kalsium) yang berfungsi dalam pemenuhan kebutuhan gizi ibu hamil. Tujuan penelitian ini untuk menganalisis pengaruh penambahan tepung daun kelor terhadap kadar protein, kalsium dan daya terima es krim. Metode penelitian yang digunakan adalah desain true experimental dengan 12 unit perobaan dalam 4 perlakuan: es krim tanpa penambahan tepung daun kelor/ kontrol (X0) dan dengan penambahan tepung daun kelor 20 gram (X1), 25 gram (X2), 30 gram (X3). Kadar protein sampel dianalisis dengan metode Kjeldahl, kalsium dengan metode Permanganometri, dan uji daya terima menggunakan Hedonic Scale Test. Data hasil uji kadar protein dan kalsium dianalisis menggunakan uji Kruskall Wallis dan Mann Whitney U Test sedangkan hasil uji daya terima dianalisis menggunakan uji Friedman dan Wilcoxon Signed Ranks Test dengan tingkat signifikasi 5% (α = 0,05). Hasil penelitian menunjukkan penambahan tepung daun kelor dapat meningkatkan kadar protein dan kalsium es krim. Hasil analisis menunjukkan penambahan tepung daun kelor berpengaruh terhadap kadar protein, kalsium dan daya terima (warna dan rasa) es krim (p-value ≤ α). Es krim dengan penambahan tepung daun kelor 30 gram (X3) memiliki kadar protein dan kalsium paling tinggi. Es krim yang direkomendasikan adalah es krim dengan penambahan tepung daun kelor 25 gram (X2) karena paling disukai panelis dan telah memenuhi standar persyaratan mutu es krim. Ibu hamil dengan kategori KEK dapat mengkonsumsi es krim X2 (50 gram) sebanyak 3-4 cup per hari sebagai PMT untuk memenuhi kebutuhan gizinya.
IDENTIFIKASI KANDUNGAN GIZI DAN PROFIL ASAM AMINO DARI IKAN SELUANG [Rasbora Sp] (IDENTIFICATION OF NUTRITIONAL CONTENT AND PROFILES OF AMINO ACID FROM SELUANG FISH [Rasbora Sp]) Sogandi Sogandi; Rahmat Eko Sanjaya; Noor Baity; Syahmani Syahmani
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 42 No. 2 (2019): PGM VOL 42 NO 2 TAHUN 2019
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v42i2.1287

Abstract

Kalimantan Selatan sebagian besar wilayahnya berupa sungai dan rawa dengan luas daerah rawa mencapai 235.677 hektare. Dengan luas daerah seperti itu, Kalimantan Selatan memilki banyak jenis ikan sungai yang salah satunya adalah ikan seluang (Rasbora Sp). Melalui hasil penelitian ini diharapkan dapat meberikan informasi mengenai kandungan gizi, mineral, asam lemak dan jenis asam amino dari ikan seluang. Penelitian ini dimulai dengan (1) tahap pengambilan dan preparasi sampel, (2) analisis proksimat ikan seluang (kadar air, abu, protein, mineral dan lemak), (3) ekstraksi lemak ikan seluang, (4) analisis kandungan asam lemak dengan GC-MS dan (5) analisis jenis asam amino menggunakan HPLC. Ikan seluang (Rasbora Sp) diambil dari Sungai Barito Kabupaten Banjar, setiap 100 g ikan Seluang mengandung kadar air ±55,89%, kadar abu ±11,45%, total protein ±47,54%, total lemak ±12,36%, mineral Fe ±2,9%, Cu ±0,38%, Zn ±3,64% dan dalam 100 gram ikan seluang mengandung 21,53 kilokalori. Ikan seluang mengandung asam lemak oleat (omega 9) sebesar 36,43%, palmitat 27,43%, stearate 11,97%, palmitoleat 3,75%, laurat 3,17%, miristat 3,11%, dan EPA asam eikosapentanoat (Omega 3) sebesar 2,98%. Sedangkan jenis asam amino yang terdapat pada ikan seluang (Rasbora Sp) adalah 14 jenis terdiri dari 7 asam amino esensial (leusin, lisin, valin, isoleusin, phenil alanin, histidin, dan methionin) dan 7 asam amino non-esensial (asam glutamat, asam aspartat, serin, triosin, arginin, alanin, dan glisin).
PREFERENSI KONSUMEN TERHADAP ORGANOLEPTIK COOKIES NON TERIGU (CONSUMER PREFERENCE TO COOKIES GLUTEN FREE’S ORGANOLEPTIC) Cita Eri Ayuningtyas
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 42 No. 2 (2019): PGM VOL 42 NO 2 TAHUN 2019
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v42i2.2291

Abstract

Cookies is a popular snack in the world made from wheat flour. Level of wheat flour consumption in Indonesian in 2015 was 1,552 per capita.In other side, cookies gluten free as well as water yam flour, maizena flour, bekatul, mocaf, suweg, and rice flour is developing to replace wheat flour despite of less popular. The research was aim to identificate consumer preference of cookies gluten free’s organoleptic. Research design used complete randomized design (RAL)which the varians of rice flour, tapioca flour, and maizena flour. Organoleptic test used to identificate level of consumer preference. Result of the research showed that level of consumer preference to the varians of rice flour, tapioca flour, and maizena flour has no significantly different (p=0,008). 10 from 27 consumer prefered cookies 412 which all the atribut texture, colour, and flavour. Conclusion : Cookies 412 was the best cookies than others followed by its texture atribut.
BACK MATTER VOL 42(2) 2019 pgm managerxot
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 42 No. 2 (2019): PGM VOL 42 NO 2 TAHUN 2019
Publisher : Persagi

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BACK MATTER VOL 42(2) 2019
AKTIVITAS ANTIHIPERGLIKEMIK PATI TAPIOKA TERMODIFIKASI EKSTRAK DAUN JAMBU BIJI MERAH PADA TIKUS DIABETES [ANTIHYPERGLICEMIC ACTIVITY OF TAPIOCA STARCH MODIFIED WITH RED GUAVA LEAF EXTRACT ON DIABETIC RAT] Elisa Diana Julianti; Nunung Nurjanah; Deddy Muchtadi; Nurheni Sri Palupi; Dewi Ratih Agungpriyono
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 43 No. 1 (2020): PGM VOL 43 NO 1 TAHUN 2020
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v43i1.3098

Abstract

Guava leaves extract were known to be rich in polyphenols and had an antihyperglycemic activity. Carbohydrate source food modified with polyphenols had lower digestibility and glycemic index than native. For that reason, tapioca (Manihot utilissima) modified with guava leaves extract was expected for reducing the risk of diabetes mellitus. The antihyperglycemic activity of tapioca starch modified with red guava leaf extract and its native starch were evaluated in streptozotocin-induced diabetic Sprague Dawley rats aged 2 months (weight 175-250 g). Rats were fed with tapioca starch modified with 4 percent guava leaf extract and native tapioca for 35 days. The rats, the blood glucose level, and pancreatic Langerhans islets were assayed. The result showed that tapioca starch modified with 4 percent guava leaves extract had antihyperglycemic activity compared to its native starch. Tapioca starch modified with 4 percent guava leaves extract significantly increased beta-cell pancreas density and even though it did not significantly lower blood sugar levels in diabetic rats, but at the end of treatment, blood sugar levels were lower than the diabetic rat fed with native tapioca.ABSTRAK Ekstrak daun jambu biji diketahui kaya akan polifenol dan memiliki aktivitas antihiperglikemik. Modifikasi pangan sumber karbohidrat dengan polifenol memiliki daya cerna dan indeks glikemik lebih rendah dibanding aslinya. Oleh karena itu pati tapioka (Manihot utilissima) termodifikasi ekstrak daun jambu biji merah diharapkan dapat mengurangi risiko diabetes mellitus. Aktivitas antihiperglikemik dari pati tapioka termodifikasi dengan ekstrak daun jambu biji merah dan pati aslinya dievaluasi menggunakan tikus Sprague Dawley berusia 2 bulan (175-250 g) yang diinduksi dengan streptozotocin. Tikus diabetes diberi pakan tapioka terdimodifikasi 4 persen ekstrak daun jambu dan tapioka asli sebagai pembanding selama 35 hari. Parameter yang dinilai adalah glukosa darah dan gambaran histopatologis pankreas tikus. Hasil menunjukkan bahwa tapioka termodifikasi 4 persen ekstrak daun jambu memiliki aktivitas antihiperglikemik dibandingkan pati aslinya. Tapioka termodifikasi ekstrak daun jambu biji merah secara signifikan meningkatkan kepadatan sel beta pankreas dan meskipun tidak signifikan menurunkan kadar gula darah pada tikus diabetes, namun pada akhir perlakuan, kadar gula darah lebih rendah dibandingkan kelompok tikus diabetes yang diberi pakan tapioka asli.
Front Pages Vol. 43 No. 1 Juni 2020 pgm managerxot
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 43 No. 1 (2020): PGM VOL 43 NO 1 TAHUN 2020
Publisher : Persagi

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Cover, Abstrak, Editorial
Back Pages Vol. 43 No. 1 Juni 2020 pgm managerxot
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 43 No. 1 (2020): PGM VOL 43 NO 1 TAHUN 2020
Publisher : Persagi

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Pedoman, Back Cover

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