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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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KANDUNGAN GIZI, DAYA CERNA PATI IN VITRO, DAN PENERIMAAN FORMULASI COOKIES BERBASIS TEPUNG PISANG BATU (Musa balbisiana Colla) DENGAN MODIFIKASI ENZIMATIK [NUTRITIONAL COMPOSITION, IN VITRO STARCH DIGESTIBILITY, AND FORMULATION ACCEPTANCE OF COOKIES BASE Magfhira Tiara Adilla; Ahmad Syauqy; Diana Nur Afifah
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 43 No. 2 (2020): PGM VOL 43 NO 2 TAHUN 2020
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v43i2.3351

Abstract

ABSTRACT In this study, the nutritional composition, in vitro starch digestibility, and formulation acceptance of batu banana flour with enzymatic modification cookies were analyzed. Batu banana (Musa balbisiana Colla) contain high resistant starch that can potentially prevent colorectal cancer. Experimental study with 9 groups of sample tested by duplo, namely non-modified batu banana(Tp1), autoclaving-cooling(TP2), enzymatic autoclaving-cooling(Tp3), enzymatic autoclaving-cooling with autoclaving-cooling(Tp4), and wheat flour(Tp5). The substitutions of Tp1, Tp2, Tp3, and Tp4 were 20%(A) and 40%(B), while Tp5 was 0%(C). The carbohydrate, fat, protein, water, ash, dietary fiber, calcium, and starch digestibility were determined using by different analysis, Soxhlet, the Kjeldahl, oven, drying ash, enzymatic gravimetric, Atomic Absorption Spectrophotometry (AAS), and by in vitro method. Furthermore, organoleptic analysis were determined using hedonic test, while the best formulation using de Garmo method. The results of nutritional composition, starch digestibility content, and acceptance test were analyzed by using Kruskal Wallis and One Way ANOVA. The lowest water median and starch digestibility content mean were Tp4-A (2.81% and 24,22%). The lowest ash content mean was Tp5-C (1.41%). The highest carbohydrate content mean was Tp1-B (60.54%). The highest protein content median was Tp4-A (5.64%).The lowest fat content median was Tp4-B (25.20%). The highest dietary fiber content mean was Tp5-C (4.80%). The highest calcium content mean were Tp3-A and Tp 4-A(1.12%). The acceptance test results were preferred on the color, texture, and taste of Tp5-C, while the aroma for Tp2-A. The most suitable cookies formulation is Tp3-A. ABSTRAK Penelitian dilakukan untuk menganilis kandungan gizi, daya cerna pati in vitro, dan tingkat penerimaan cookies tepung pisang batu dengan metode enzimatik. Pisang batu (Musa balbisiana Colla) mengandung tinggi pati resisten sehingga dapat mengecah kanker kolorektal. Penelitian eksperimental 9 kelompok sampel diuji duplo, yaitu tepung pisang batu non modifikasi (Tp1), autoclaving-cooling (Tp2), autoclaving-cooling enzimatik (Tp3), autoclaving-cooling enzimatik dengan autoclaving-cooling (Tp4), dan tepung terigu (Tp5). Subtitusi Tp1, Tp2, Tp3, dan Tp4 sebesar 20 persen (A) dan 40 persen (B), Tp5 sebesar 0 persen (C). Analisis kadar karbohidrat, lemak, protein, air, abu, serat pangan, kalsium, dan daya cerna pati menggunakan by different, Soxhlet, metode Kjeldahl, oven, drying ash, enzimatik gravimetri, Atomic Absorption Spektrophotometry (AAS), dan in vitro. Sedangkan analisis organoleptik menggunakan uji hedonik dan penentuan formulasi terbaik menggunakan metode de Garmo. Analisis statistik kandungan gizi, daya cerna pati, dan uji penerimaan dianalisis dengan Kruskal Wallis dan One Way ANOVA. Median kadar air dan rerata daya cerna pati terendah pada Tp4-A (2,81% dan 24,22%). Rerata kadar abu terendah pada Tp5-C (1,41%). Rerata kadar karbohidrat tertinggi pada Tp1-B (60,54%). Median kadar protein tertinggi pada Tp4-A (5,64%). Median kadar lemak terendah pada Tp4-B (25,20%). Rerata kadar serat pangan tertinggi pada Tp5-C (4,80%). Rerata kadar kalsium tertinggi pada Tp 3A dan Tp4-A (1,12%). Hasil uji penerimaan yang lebih disukai dari warna, tekstur, dan rasa cookies adalah Tp5-C, sedangkan aroma Tp2-A. Formulasi cookies terbaik adalah Tp3-A.
PENGARUH PENAMBAHAN TEPUNG DAUN KELOR [Moringa oleifera] TERHADAP KADAR PROTEIN, KALSIUM, DAN DAYA TERIMA NUGGET IKAN LEMURU [Sardinella lemuru] Maghfira Adistiya Pramono; Farida Wahyu Ningtyias; Ninna Rohmawati; Karera Aryatika
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 44 No. 1 (2021): PGM VOL 44 NO 1 TAHUN 2021
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v44i1.2639

Abstract

ABSTRACT Pregnant women are a group who is at risk of undergoing malnutrition. One effort to meet the nutritional needs of pregnant women is to modify dietary menus such as fish nuggets made from lemuru and moringa leaf powder to meet protein and calcium needs. The purpose of this study was to analyze the effect of adding moringa leaf flour to protein content, calcium, and acceptance of lemuru fish nuggets with the addition of moringa leaf flour. This type of research is Quasi-Experimental using the Completely Randomized Design (CRD) method, with the 12 experimental units in 4 treatments, addition of moringa flour to lemuru fish nuggets by 0, 20, 30, and 40 percent. Protein levels were analyzed using the Kjeldahl Semi-Micro method, calcium using the Permanganometric method, and the acceptability test using the Scale Test. data from the test results of protein levels and calcium levels were analyzed using the Kruskal Wallis test and the Mann Whitney U test, while the results of the acceptance test were analyzed using the Friedman test and the Wilcoxon Sign Rank test with a significance level of 5% (α = 0.05). The results showed that the addition of moringa leaf flour increased the protein and calcium content of lemuru fish nuggets, and had an effect on the taste acceptability of the nuggets (p-value ≥ α). Lemuru fish nuggets recommended are lemuru fish nuggets with the addition of 20 percent (X1) Moringa leaf powder, which contains 21.18 percent protein content and 410 mg calcium level. Lemuru fish nuggets with the addition of 20 percent moringa leaf powder (X1) contain protein content by SNI 7758: 2013. One-piece or 15 grams of lemuru fish nugget with the addition of 20 percent of moringa leaf powder(X1) can fill 29.28-34.16 percent of Recommended Dietary Allowances(RDA) of calcium is recommended for pregnant women aged 16-49 years. Consumption recommendations for pregnant women aged 16-49 years are 3-5 pieces per day to fill protein needs and 3-4 pieces per day to fill calcium needs. ABSTRAK Ibu hamil merupakan kelompok yang berisiko mengalami gizi kurang. Salah satu upaya memenuhi kebutuhan gizi ibu hamil dengan modifikasi menu makanan seperti nugget ikan berbahan lemuru dan tepung daun kelor untuk memenuhi kebutuhan protein dan kalsium. Penelitian ini menganalisis pengaruh penambahan tepung daun kelor terhadap kadar protein, kalsium, dan daya terima nugget ikan lemuru. Penelitian Quasi Experimental dengan metode Rancangan Acak Lengkap (RAL), terdiri dari 12 unit percobaan dalam 4 perlakuan, yaitu penambahan tepung daun kelor pada nugget ikan lemuru sebesar 0, 20, 30, dan 40 persen. Kadar protein dianalisis dengan metode Semi Mikro Kjeldahl, kalsium dengan metode Permanganometri, dan uji daya terima menggunakan Scale Test. Data hasil uji kadar protein dan kadar kalsium dianalisis menggunakan uji Kruskal Wallis dan uji Mann Whitney U Test sedangkan hasil uji daya terima menggunakan uji Friedman dan uji Wilcoxon Sign Rank dengan tingkat signifikasi 5% (α=0,05). Hasil penelitian menunjukkan penambahan tepung daun kelor meningkatkan kadar protein dan kalsium nugget ikan lemuru, dan berpengaruh pada daya terima rasa nugget (p-value ≥ α). Nugget ikan lemuru yang direkomendasikan adalah nugget ikan lemuru dengan penambahan tepung daun kelor sebesar 20 persen (X1) yang mengandung kadar protein 21,18 persen dan kadar kalsium 410 mg, kandungan protein sesuai dengan SNI 7758:2013. Setiap potong atau 15 gram nugget ikan lemuru dengan penambahan tepung daun kelor 20 persen (X1) dapat memenuhi Angka Kecukupan Gizi (AKG) sebesar 32,09 - 34,72 persen protein dan 29,28 - 34,16 persen kalsium untuk ibu hamil usia 16-49 tahun. Konsumsi 3-5 potong per hari mencukupi kebutuhan protein harian dan 3-4 potong per hari mencukupi kebutuhan kalsium harian untuk ibu hamil usia 16-49 tahun. [Penel Gizi Makan 2021, 44(1):1-10]
Front matter PGM VOL 44 NO 1 TAHUN 2021 pgm managerxot
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 44 No. 1 (2021): PGM VOL 44 NO 1 TAHUN 2021
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Front matter PGM VOL 44 NO 1 TAHUN 2021
Back matter PGM VOL 44 NO 1 TAHUN 2021 pgm managerxot
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 44 No. 1 (2021): PGM VOL 44 NO 1 TAHUN 2021
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Back matter PGM VOL 44 NO 1 TAHUN 2021
PERILAKU GAYA HIDUP REMAJA BERISIKO TERKAIT PENYAKIT TIDAK MENULAR DI INDONESIA Salimar Yunas; Budi Setyawati; Rika Rachmawati
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 44 No. 1 (2021): PGM VOL 44 NO 1 TAHUN 2021
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v44i1.3337

Abstract

ABSTRACT Adolescents in Indonesia as much as 24,01 percent can be used as agents of change for the lowering in non-communicable diseases (NCD) in the future. In addition risk of NCD having an impact on increasing morbidity, mortality, and disability among the community, also have an impact on increasing economic burdens both at the individual and national level. The purpose of this study is to find out the proportion of adolescent health-nutrition behavior at risk of NCD, so it can be used as a basis in providing nutrition-health education to prevent non-communicable diseases in adulthood. The study was analyzed based on Riskesdas 2013 and SKMI 2014 data. The samples were all teenagers aged 13-18 years sampled in Riskesdas 2013 and SKMI 2014. The variables analyzed were national and health behavior at risk of NCD including smoking behavior, physical activity, GGL intake (sugar, salt, fat), blood pressure, and central obesity. The riskiest nutritional behavior was excessive sodium intake (52.1%), excessive fat intake (26.1%), consumption of fruits and vegetables as much as 5 servings a day was only 1.5 percent. Health behaviors risk physical activity less than 30 minutes every day (66.0%) and smoking (10.0%). Lifestyle behaviors in the adolescent that are at risk for NCD were high intake of salt, excessive fat, consumption of fruits and vegetables less, smoking behavior, and lack of physical activity. It is necessary to promote healthy living behavior policies starting from home and school to increase knowledge about the risk of NCD and to change health behavior in adolescents. ABSTRAK Remaja di Indonesia sebanyak 24,01 persen dapat dijadikan sebagai agent of change untuk penurunan angka penyakit tidak menular (PTM) di masa datang. Risiko PTM, disamping berdampak pada meningkatnya morbiditas, mortalitas, dan disabilitas di kalangan masyarakat, juga berdampak pada meningkatnya beban ekonomi baik di tingkat individu maupun di tingkat nasional. Tujuan penelitian mengetahui proporsi perilaku gaya hidup remaja yang berisiko terhadap PTM, sehingga dapat digunakan sebagai dasar dalam memberikan edukasi gizi-kesehatan dalam upaya mencegah penyakit tidak menular saat usia dewasa. Analisis lanjut data Riskesdas 2013 dan SKMI 2014. Sampel adalah semua remaja berusia 13-18 tahun yang menjadi sampel di Riskesdas 2013 dan SKMI 2014. Variabel yang dianalisis adalah perilaku gizi dan kesehatan berisiko terhadap PTM meliputi: konsumsi buah dan sayur, kebiasaan merokok, aktivitas fisik, asupan GGL (gula, garam, lemak), tekanan darah, dan obesitas sentral. Perilaku gaya hidup berisiko PTM yang paling besar proporsinya pada remaja adalah kurang konsumsi buah dan sayur (98,5%), konsumsi natrium yang berlebihan (52,1%), konsumsi lemak berlebihan (26,1%),kurang aktivitas fisik (66,0%) dan merokok (10,0%). Perilaku gaya hidup berisiko pada remaja yaitu konsumsi buah dan sayur kurang, asupan garam berlebihan, konsumsi lemak berlebihan, perilaku merokok dan kurangnya aktivitas fisik. Perlu kebijakan promosi perilaku hidup sehat yang di mulai dari rumah dan sekolah untuk meningkatkan pengetahuan tentang risiko PTM. [Penel Gizi Makan 2021, 44(1):11-20]
PENGEMBANGAN PRODUK SNACK BAR TINGGI BCAA [Branched-chain Amino Acids] BERBAHAN TEPUNG KAPRI [Pisum sativum], KECIPIR [Psophocarpus tetragonolbus] DAN KEDELAI [Glycine max] SEBAGAI MAKANAN ALTERNATIF UNTUK DAYA TAHAN ATLET Reni Yanti; Dudung Angkasa; Idrus Jus’at
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 44 No. 1 (2021): PGM VOL 44 NO 1 TAHUN 2021
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v44i1.3968

Abstract

ABSTRACT Sufficiency of essential amino acid protein, BCAA (Branched-chain Amino Acids), may modulate muscle fatigue among endurance athletes. Indonesia poses an abundance of local food that can be developed as a good yet low-cost BCAA-food sources such as peace, winged beans, and soybeans. This study aimed to develop BCAA-snack bar food and describe its’s nutritional and sensory properties. This experimental study compared a ratio of Capri, winged, and soy flour, respectively into Formula 1 (F1) (25:25:25), F2 (25:10:40), F3 (10:40:25), and F4 (40:25:10). Sensory analysis was carried out by 25 trained panelists using the Visual Analog Scale (VAS) while nutritional analysis (proximate analysis and Branched-chain Amino Acid (BCAA)) was performed in an accredited laboratory. One Way ANOVA and Bonferroni post hoc was used to find a difference between formulas. Formula 4 had the highest acceptance and contained, in percent, 18.57 protein, 40.09 carbohydrates, 9.81 fat, 1.67 ash, 23.3 moisture, and 4.06 crude fibers. The F4 also contained, in percent, 1.54 leucine, 0.88 isoleucine, 0,95 valine. There was a significant difference for each proximate and BCAA content across formulas while only aroma parameter that did not differ for both hedonic and hedonic quality aspects between formulas ABSTRAK Kecukupan protein asam amino esensial, BCAA (Branched-chain Amino Acids), dapat memodulasi kelelahan otot pada atlet endurance. Indonesia memiliki pangan lokal yang berlimpah dan dapat dikembangkan sebagai sumber pangan BCAA yang baik namun berbiaya rendah seperti kacang polong, kecipir, dan kedelai. Penelitian ini bertujuan untuk mengembangkan makanan snack bar yang mengandung BCAA dan menyajikan komposisi gizi dan sifat sensorisnya. Studi eksperimental ini membandingkan rasio tepung kapri, kecipir, dan kedelai masing-masing menjadi Formula 1 (F1) (25:25:25), F2 (25:10:40), F3 (10:40:25), dan F4. (40:25:10). Analisis sensorik dilakukan oleh 25 panelis terlatih menggunakan Visual Analog Scale (VAS) sedangkan analisis gizi (analisis proksimat dan Branched-chain Amino Acid (BCAA)) dilakukan di laboratorium terakreditasi. One Way Anova dan Bonferroni Post Hoc digunakan untuk mencari perbedaan antar formula. Formula 4 memiliki preferensi tertinggi dan mengandung, dalam persen, 18,57 protein, 40,09 karbohidrat, 9,81 lemak, 1,67 abu, 23,3 air, dan 4,06 serat kasar. F4 juga mengandung, dalam persen, 1,54 leusin, 0,88 isoleusin, dan 0,95 valin. Ada perbedaan bermakna untuk semua nilai proksimat dan BCAA antar formula sebaliknya hanya parameter aroma yang tidak bermakna baik untuk aspek hedonik dan mutu hedonik antara semua formula. [Penel Gizi Makan 2021, 44(1):21-30]
SISTEM PENYELENGGARAAN MAKAN PAGI DAN STATUS GIZI SANTRIWATI PONDOK PESANTREN PUTRI MBAH RUMI Siti Choiriyah; Farohatus Sholichah; Widiastuti Widiastuti
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 44 No. 1 (2021): PGM VOL 44 NO 1 TAHUN 2021
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v44i1.3204

Abstract

ABSTRACT Breakfast in Islamic boarding schools affects fitness, nutritional status, and santri’s concentration. The purpose of the study was to analyze the system of breakfast service management at Mbah Rumi Islamic Boarding School, including input, process, output, and outcome. The inputs include budget and infrastructure. The process of food service includes menu and foodstuff planning, purchasing, reception, storage, cooking, distributing, and serving. The output data is breakfast energy content, while the outcome data include breakfast energy intake and nutritional status. The research uses mix method (qualitative and quantitative) and case study design with 61 santriwati respondents aged 19-22 years in high school and college, 1 administrator, and 3 catering managers. Respondents took by random sampling. The input and process data were collected by interview and observation. Output data breakfast energy content obtained by food weighing using a digital food scale, then calculated using Nutrisurvey and TKPI 2017. The outcome breakfast energy intake was obtained by evaluating food waste using the Comstock method. The outcome nutritional status was taken through anthropometric measurements. Data were analyzed univariate and bivariate using statistical applications. The budget for food service management is 80 percent of the total cost and the facilities are deficient. The food service process is managed by the catering. The breakfast energy content is 23.05% RDA of recommendation 15-30% RDA. However, the santriwati breakfast energy intake is 14.1% of the RDA. The major of santriwati (62.3%) had normal nutritional status. Pearson correlation test showed that there was no significant relation (p=0.101) between breakfast energy intake and nutritional status. ABSTRAK Penyelenggaraan makan pagi di pesantren mempengaruhi kebugaran, status gizi, dan konsentrasi belajar santriwati. Tujuan penelitian adalah menganalisis sistem penyelenggaraan makan pagi di Pondok Pesantren Putri Mbah Rumi, meliputi input, proses, output, dan outcome. Input penyelenggaraan makan terdiri atas anggaran dan sarana prasarana. Data proses penyelenggaraan makan meliputi perencanaan menu, perencanaan kebutuhan bahan makanan, pembelian bahan, penerimaan, penyimpanan, pengolahan, distribusi, dan penyajian. Data kandungan energi makan pagi merupakan output penyelenggaran makan, sedangkan data outcome terdiri atas asupan energi makan pagi dan status gizi santriwati. Metode penelitian menggunakan mix method. Penelitian menggunakan desain case study padaa 61 santriwati berusia 19-22 tahun pada tingkat SMA dan mahasiswa, 1 pengurus, serta 3 pengelola catering. Responden santriwati diambil dengan random sampling. Pengumpulan data input dan proses penyelenggaraan makan dilakukan secara kualitatif. Data output yaitu kandungan energi pada menu makan pagi diperoleh dengan penimbangan berat makanan, kemudian dihitung nilai kalorinya menggunakan nutrisurvey dan Tabel Komposisi Pangan Indonesia (TKPI) 2017. Data outcome yaitu asupan energi diperoleh dengan mengevaluasi sisa makanan menggunakan metode Comstock. Data outcome berupa status gizi diambil melalui pengukuran antropometri. Analisis dilakukan terhadap data kualitatif dan kuantitatif. Input anggaran penyelenggaraan makanan 80% dari biaya total dan sarana kurang memadai. Proses penyelenggaraan makanan dilakukan oleh pihak catering. Kandungan energi pada makan pagi sebesar 23.05% AKG, telah sesuai anjuran yaitu sebesar 15-30% AKG. Namun, energi makan pagi yang terasup oleh santriwati sebesar 14.1% AKG. Mayoritas santriwati (62.3.0%) berstatus gizi normal. Hasil uji Pearson menunjukkan tidak terdapat hubungan antara asupan energi makan pagi dengan status gizi (p=0.101). [Penel Gizi Makan 2021, 44(1):31-44]
FAKTOR GAYA HIDUP DAN PENYAKIT JANTUNG KORONER: REVIEW SISTEMATIK PADA ORANG DEWASA DI INDONESIA Wardah Hanifah; Wanda Septi Oktavia; Hoirun Nisa
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 44 No. 1 (2021): PGM VOL 44 NO 1 TAHUN 2021
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v44i1.4187

Abstract

ABSTRACT Coronary heart disease (CHD) is a leading cause of death in Indonesia. The prevalence of coronary heart disease shows an increase over time and with increasing age. Coronary Heart Disease has a long developmental period so it can be prevented by modifying lifestyle from an early age. This systematic review aimed to assess the influence of lifestyle on the incidence of CHD among Indonesian adults. Four databases (Google Scholar, Sinta, Pubmed, and Science Direct) were searched for studies with Indonesian participants, published from 2010 to 2020, and outcomes on CHD and its relationship to lifestyle factors. The search was carried out in October-November 2020. Forty-three studies met inclusion criteria, of which 32 studies on smoking, 15 studies on physical activity, 11 studies on diet, and 1 study on alcohol consumption. The results showed that dietary patterns with excessive consumption of carbohydrates and fats increased the risk of CHD, but consumption of vegetables and coffee could potentially lower the risk of CHD. Low physical activity increased the risk of developing CHD. Risks of CHD among smokers were affected by age at initiation of smoking, duration of smoking, number of cigarettes, how to smoke cigarettes, and type of cigarettes. This systematic review concluded that lifestyle factors that increase the risks of CHD among Indonesian adults were dietary patterns high in carbohydrate and fat consumption, low physical activity, and smoking. ABSTRAK Penyakit Jantung Koroner (PJK) merupakan penyakit kronis penyebab kematian nomor satu di Indonesia. Prevalensi PJK menunjukkan peningkatan seiring bertambahnya usia. Penyakit Jantung Koroner memiliki masa perkembangan yang panjang sehingga dapat dicegah dengan memodifikasi gaya hidup sejak dini. Tinjauan sistematis ini bertujuan untuk menilai pengaruh gaya hidup terhadap kejadian PJK pada orang dewasa Indonesia. Empat database (Google Scholar, Sinta, Pubmed, dan Science Direct) digunakan untuk mencari studi dengan peserta Indonesia, diterbitkan dari 2010 hingga 2020, dan hasil pada PJK dan hubungannya dengan faktor gaya hidup. Pencarian dilakukan pada Oktober—November 2020. Empat puluh tiga penelitian memenuhi kriteria inklusi. Jumlah artikel yang digunakan untuk setiap variabel gaya hidup yaitu 32 artikel mengenai merokok, 15 artikel mengani aktivitas fisik, 11 artikel mengenai pola makan, dan 1 artikel mengenai konsumsi alkohol. Hasil penelitian menunjukkan bahwa pola makan dengan konsumsi karbohidrat dan lemak berlebihan meningkatkan risiko PJK. Namun, konsumsi sayur dan kopi berpotensi menurunkan risiko PJK. Aktivitas fisik yang rendah meningkatkan risiko PJK. Risiko PJK pada perokok dipengaruhi oleh usia mulai merokok, lama merokok, jumlah rokok, cara merokok, dan jenis rokok. Tinjauan sistematis ini menyimpulkan bahwa faktor gaya hidup yang meningkatkan risiko PJK pada orang dewasa Indonesia adalah pola makan tinggi konsumsi karbohidrat dan lemak, aktivitas fisik rendah, dan merokok. [Penel Gizi Makan 2021, 44(1):45-58]
RISIKO PAPARAN KADMIUM DARI COKELAT BATANG PADA KONSUMEN DI INDONESIA Dias Erfan; Lilis Nuraida; Puspo Edi Giriwono
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 44 No. 2 (2021): PGM VOL 44 NO 2 TAHUN 2021
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v44i2.5056

Abstract

ABSTRACT Cadmium (Cd) is a common contaminant found in cocoa derivative products such as chocolate bars because it is carried away from cocoa beans. The popularity of chocolate bars among Indonesian consumers may pose a health risk due to Cd content in chocolate bars. The present study aimed to estimate the risk of dietary exposure on Cd from chocolate bars to the Indonesian population. The data of chocolate bars consumption in 1324 respondents were obtained from Individual Food Consumption Survey in 2014. Samples of 10 different variants of chocolate bars were collected from markets in Indonesia from the provinces of DKI Jakarta and West Java. All samples were analyzed for their Cd content using Inductively Coupled Plasma-Mass Spectrometry (ICP-MS). The results show the highest average consumption of chocolate bars was found in adolescence (13-18 years), followed by a toddler (6-59 months) and children (5-12 years). Cd content in chocolate bars ranged between 0.00012 mg/kg to 0.12 mg/kg with the highest content was found in one variant of sweet dark chocolate bar. None of the samples contained Cd above the maximum limits of Cd (0.5 mg/kg in chocolate bar products) as regulated by NADFC. The highest average exposure to Cd from chocolate bars was found in toddlers (6-59 months), 0.09336 µg/kg BW/day. The average, maximum, and P95th exposures to Cd from chocolate bars in all age groups did not exceed its Provisional Tolerable Monthly Intake (PTMI), indicating that the exposure to Cd through chocolate bar products do not pose any potential risk to human health. ABSTRAK Kadmium (Cd) merupakan kontaminan yang umum ditemukan pada produk turunan kakao seperti coklat batang karena terbawa dari biji kakao. Popularitas cokelat batang di kalangan konsumen Indonesia dapat menimbulkan risiko kesehatan akibat kandungan Cd dalam cokelat batang. Penelitian ini bertujuan untuk memperkirakan risiko tingkat paparan Cd dari cokelat batang pada populasi di Indonesia. Data konsumsi cokelat batang pada 1324 responden diperoleh dari Survei Konsumsi Makanan Individu tahun 2014. Sebanyak 10 sampel batang cokelat dari varian yang berbeda dikumpulkan dari pasar di Indonesia dari provinsi DKI Jakarta dan Jawa Barat. Seluruh sampel dianalisis kandungan Cd-nya menggunakan metode Inductively Coupled Plasma-Mass Spectrometry (ICP-MS). Hasil penelitian menunjukkan bahwa rata-rata konsumsi cokelat batang tertinggi ditemukan pada kelompok remaja (13-18 tahun), diikuti oleh balita (6-59 bulan) dan anak-anak (5-12 tahun). Kadar Cd pada seluruh cokelat batang berkisar antara 0,00012 mg/kg sampai 0,12 mg/kg dengan kadar Cd tertinggi terdapat pada salah satu varian coklat batang hitam manis. Tidak ada sampel yang mengandung Cd di atas batas maksimum Cd (0,5 mg/kg pada produk cokelat batang) sebagaimana diatur oleh BPOM. Rata-rata paparan Cd dari cokelat batang tertinggi ditemukan pada kelompok balita (6-59 bulan) yaitu sebesar 0,09336 µg/kg bb/hari. Nilai paparan rata-rata, maksimum dan P95 untuk Cd dari cokelat batang di kelompok seluruh umur tidak melebihi Provisional Tolerably Monthly Intake (PTMI) yang menunjukkan bahwa paparan Cd melalui produk cokelat batang tidak menimbulkan risiko potensial bagi kesehatan manusia. [Penel Gizi Makan 2021, 44(2):59-70]
Front matter PGM VOL 44 NO 2 TAHUN 2021 pgm managerxot
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 44 No. 2 (2021): PGM VOL 44 NO 2 TAHUN 2021
Publisher : Persagi

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Front matter PGM VOL 44 NO 2 TAHUN 2021

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