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INDONESIA
Jurnal Media Gizi Indonesia (MGI)
Published by Universitas Airlangga
ISSN : -     EISSN : -     DOI : -
Core Subject : Health,
Health Professions
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Articles 433 Documents
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Physicochemical Characteristics, Antioxidant Activity and Sensory of Cookies Based on Mocaf, Purple Yam, and Cinnamon Flour Satar, Ibdal; Emilia, Defita Fajar
Media Gizi Indonesia Vol. 18 No. 3 (2023): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v18i3.212-225

Abstract

In general, cookies are made by using wheat flour with high gluten content, consequently it may cause negative impact on health. So far, cookies also have not the characteristics as functional food that is beneficial for health. Based on these issues, wheat flour is needed to substitute with alternative materials in order to reduce the gluten and increase the functional characteristic of cookies. Mocaf, purple yam flour and cinnamon powder can be used to provide cookies with low gluten and have the characteristic of functional food. The aims of this research are to characterize the physicochemical and organoleptic properties of cookies based Mocaf flour, purple yam flour and cinnamon powder. This work was used he completely randomized design (CRD) with the formulations applied F0(100:0:0), F1(75:24.5:0.5), F2(75:24:1), F3(75:23.5:1.5). F4(50:49.5:0.5), F5(50:49:1), F6(50:48.5:1.5), F7(25:74.5:0.5), F8(25:74:1), and F9(25:73.5:1.5) with 3 replications. Analysis of physicochemical properties of cookies consists of moisture, fat, total protein, ash, carbohydrates contents, texture, and antioxidant activity. The organoleptic properties were tested by 30 semi-trained panelists. The collected data were analyzed by one way ANOVA at significance level of 5% and followed by Duncan's test. These results show the contents of fat, protein, ash, carbohydrate, water, antioxidant activities and hardness were obtained in the range of 28.1-29.4%, 3.3-3.6%, 1.5-2.2%, 59.8-62.1%, 44.5-88.8 ppm and 13.8 - 38.3 N, respectively. Based on the organoleptic tests, F2 cookies was most preference than other formulations. The cookies produced believes have low gluten and food functional properties
Study of Satisfaction towards the Food Services in the PPLP and SKO Athlete Dormitories in Indonesia Penggalih, Mirza Hapsari Sakti Titis; Sofro, Zaenal Mutaqqien; Laksono Trisnantoro; Edi Nurinda Susila; Ernawaty; Bayu Rahadian; Margono; Dadi Sujadi; Raden Isnanta; Hardiyanti, Marina; Nia Bactiar; Ghany, Remaydhina Mahsa Alvita
Media Gizi Indonesia Vol. 18 No. 3 (2023): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v18i3.236-243

Abstract

Providing food for athletes is a special institutional arrangement that caters to athletes' specific needs. Athletes have different nutritional requirements than the non-athlete population, as they need more nutrients to compensate for the energy expended during training, competitions, and recovery after matches. Additionally, athletes must focus on fluid intake and sufficient nutrients to support post-training recovery for optimal performance. Therefore, meeting the needs and satisfaction of athletes becomes a crucial goal for athlete food service. Satisfaction can be assessed based on various indicators such as variety of menu and ingredients, suitable portion size, taste, serving time, packaging, and food handler hygiene. This study aims to assess athletes' satisfaction with the food service in athlete dormitories. The research is an observational survey with a cross-sectional approach involving 159 athletes aged 13-19 years from PPLP West Java, PPLP DIY, PPLP NTB, and SKO Cibubur. Data collection took place in May and July 2022. The research instrument used was a customer satisfaction survey questionnaire with a Likert scale ranging from 1 to 4, where one indicates 'very poor' and four indicates 'excellent.' The analysis technique used Pearson correlation in SPSS 16.0 software. The research showed a relationship between menu variety, ingredient variety, suitable portion size, serving time accuracy, food packaging, serving area, food handler hygiene, food presentation, and food taste with athletes' satisfaction level. Serving time accuracy, food packaging, hygiene, cleanliness of the serving area, food handler hygiene, food appearance, and taste correlate strongly with satisfaction.
Nutraceutical Potential of Encapsulated Purple Okra (Abelmoschus Esculentus L. Moench) Extract Salsabila, Dhea Marliana; Damayanthi, Evy; Nasution, Zuraidah
Media Gizi Indonesia Vol. 18 No. 3 (2023): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v18i3.201-211

Abstract

The accumulation of free radical production impacts on the development of degenerative diseases which are the highest cause of morbidity and mortality in the world. Biofortification of purple okra in the form of encapsulated extract has the potential as a nutraceutical through the role of antioxidants. This study aimed to analyze the potential of encapsulated purple okra extract as a nutraceutical by determining physical-chemical characteristics, microbial and heavy metals contamination, antioxidant capacity, total flavonoids, and quercetin. This was a laboratory experimental study on purple okra which was extracted using the maceration method. The results of physical-chemical characteristics showed that purple okra extract has the form of dry powder, greenish-brown color, odor characteristic of okra extract (caramel-like), and sour taste with yield of 4%, pH of 4.8, undetectable solvent residue, water content of 13.5%, total ash content of 10.4%, and disintegration time of 1.25 minutes. The results of microbial contamination showed a total plate count of 3.1 102 CFU g⁻¹, yeast and mold count, E. coli, S. aureus negative CFU g⁻¹, and Salmonella spp negative CFU 10g⁻¹. The results of heavy metal contamination showed that As, Pb, Cd, and Hg were not detected every mg Kg⁻¹. The results of antioxidant capacity, total flavonoids, and suspected quercetin derivatives showed a value of 84.88%, 81.32 mg QE g⁻¹, and 4.91 mg g⁻¹. These bioactive components act as free radical scavengers in helping to prevent chain reactions. Encapsulated purple okra extract has shown its potential as a nutraceutical that helps prevent degenerative diseases.
Front Matter National Nutrition Journal Vol. 18 No. 3 Adi, Ir., M.Si, Prof. Dr. Annis Catur
Media Gizi Indonesia Vol. 18 No. 3 (2023): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

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Abstract

Back Matter National Nutrition Journal Vol. 18 No. 3 Adi, Ir., M.Si, Prof. Dr. Annis Catur
Media Gizi Indonesia Vol. 18 No. 3 (2023): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

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Abstract

Exclusive Breastfeeding and Infant Psychomotor Development Labatjo, Rahma; Saleh, Isma; Blongkod, Fitriani R
Media Gizi Indonesia Vol. 18 No. 2SP (2023): Media Gizi Indonesia (National Nutrition Journal) Special Issue: 1st Interna
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v18i2SP.1-7

Abstract

Exclusive breastfeeding is known as giving an infant breastmilk for the first six months. Breastmilk is provided to the infant as the only food source, and they will acquire additional food after 6 months of age. Mothers in Indonesia frequently experience an issue related to exclusive breastfeeding. Some of the mothers' perceptions believe that their breastmilk is insufficient, meaning that the mother merely possesses a limited amount of milk. This study seeks to determine the relationship between exclusive breastfeeding and psychomotor development in infants aged 6-9 months in the working area of Buntuila Community Health Center. This study applied a quantitative approach, while data analysis used statistics. It employs analytical observational research,with cross-sectional design. Samples were collected simultaneously. Based on the study findings, infants who were exclusively breastfed experienced normal development were 17 samples (70.8%), questionable development were 7 samples (29.2%), and deviant development by 0 samples (0.0%). While infants who were not exclusively breastfed experienced normal development were 11 samples (35.5%), questionable development were 13 samples (41.9%), and deviant development were 7 samples (22.6). It is undeniable that exclusive breastfeeding has a significant role in infant's psychomotor development. Therefore, it is important to improve multi-stakeholder actions such as health promotion and campaigns on exclusive breastfeeding.
Nutritional Value of Mackerel Fish Flour (Rastrelliger Sp.) Wet Noodles Fortified with Vegetable Flour Febry, Ayu Bulan; Ntau, Liean A; Bami, Mahyudin; Hadi, Novian Swasono
Media Gizi Indonesia Vol. 18 No. 2SP (2023): Media Gizi Indonesia (National Nutrition Journal) Special Issue: 1st Interna
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v18i2SP.19-26

Abstract

Wet noodles available on the market are often lacking in adequate nutrition, with higher carbohydrates, lower protein, and fewer vitamins. Thus, develop a healthy, economical, and nutritious wet noodles using local ingredients is needed. The study aimed to investigate the enhancement of nutritional value in wet noodles by fortifying them with vegetable flour and mackerel flour. The study useda true experimental design with a posttest-only control group. The design used a complete randomized design consisting of three treatments and four replications. The three treatments were as follows: F0 (wet noodles with fish flour increased by 10 grams of vegetable flour); F1 (wet noodles with fish flour increased by 15 grams of vegetable flour);and F2 (wet noodles with fish flour increased by 20 grams of vegetable flour). The researchers analyzed the nutritional composition of the noodles, focusing on carbohydrates, proteins, fats, and iron. The findings of the study showed that the carbohydrate content in the three treatments of wet noodles with increased vegetable flour ranged from 14.3% to 16.7%. The protein content in the treatments ranged from 8.61% to 9.22%. The fat content varied from 2.62% to 2.9%. Moreover, the iron content in the treatment of wet noodles with increased vegetable flour ranged from 22.08 mg/kg to 25.76 mg/kg. The result of the ANOVA statistical test showed that there was a significant difference in the addition of vegetable flour to the iron content of mackerel meal wet noodles.
Organoleptic Evaluation of Kepok Banana Heart (Musa Paradisiaca Normalis) Nugget with Added Catfish Sineke, Jufri; Purba, Rudolf Boyke; Paruntu, Olga Lieke; Montol, Ana B; Rangka, Nada Sofia
Media Gizi Indonesia Vol. 18 No. 2SP (2023): Media Gizi Indonesia (National Nutrition Journal) Special Issue: 1st Interna
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v18i2SP.27-31

Abstract

Food is defined as something that can be eaten by humans. In terms of consuming food, it is important to pay attention to the diversity of types of food, so that nutrients can be fulfilled. Banana heart has a very high fiber content. The types of banana buds used in this study were kepok banana buds. Catfish contains high nutritional value and used as a source of protein. This study aims to determine the organoleptic evaluation of kepok banana heart nuggets with addition of catfish including color, aroma, texture, and taste. The research design was a quasi-experimental experiment with three treatments using a comparison of banana heart kepok and catfish meat, as followP1 (banana heart 250 g and catfish 100 g), P2 (banana heart 200 g and catfish 50 g), and P3 (banana heart 150 g fish and catfish 25 gr). The results of the color test showed that the highest results were 100% like to very much like P1 and P2, aroma 100% like to very much like P2 and P3, texture 100% like to very much like P2 and taste 100% like very much like is at P2. The results of the different test analysis showed differences in color, aroma, texture, and taste in the three treatments with a p-value = 0.000. In conclusion, treatment 2 is most preferred formulation by panelists, with a ratio of 200 banana heart and 50 g catfish.
Nutrition Education, Physical Activity and Dietary Habits in Diabetes Mellitus Patients Nuryani, Nuryani; Usman, Wiwin I; Maesarah, Maesarah
Media Gizi Indonesia Vol. 18 No. 2SP (2023): Media Gizi Indonesia (National Nutrition Journal) Special Issue: 1st Interna
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v18i2SP.8-12

Abstract

The prevalence of Type 2 Diabetes Mellitus (T2DM) in Indonesian population aged 15 years increase based on a doctor's diagnosis, where DKI Jakarta is the province with highest prevalence of T2DM. Gorontalo Province itself experienced an increase prevalence of T2DM compared to Riskesdas 2013, the rose from 6.9%to 8.5%. This study aims to observe the effect of nutrition education on knowledge, physical activity and eating habits of Diabetes mellitus patients participating in Posbindu at Monano Health Center. This study uses a quantitative method with an analytical survey with a quasi-experimental approach.The sample of the study were diabetes mellitus patients who were participate in Posbindu. Using the total sampling technique where the population was sampled as many as 74 people then categorized 2 groups, intervention group and control group. Based on the results of bivariate analysis, obtained p value > α (α = 0.05) in the category of physical activity with test results showing p value = 0.271 > 0.05. The same thing also happened to carbohydrate intake with p value = 0.088 > 0.05. For knowledge and eating habits with fiber and protein intake, p < 0,05 was obtained. In conclusion, knowledge, eating habits with fiber and protein intake affect the provision of nutrition education to diabetes mellitus patients participating in Posbindu in the work area of Monano Health Center.
Effectiveness of Nutrition Education to Reduce the Risk of Sports Injury in Young Soccer Athletes Afriani, Yuni; Sari, Siska Puspita; Sucipto, Adi; Puspaningtyas, Desty Ervira; Elityasari, Cindy Nur; Setiawan, Andika
Media Gizi Indonesia Vol. 18 No. 2SP (2023): Media Gizi Indonesia (National Nutrition Journal) Special Issue: 1st Interna
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v18i2SP.13-18

Abstract

Physical exercise is the main factor in improving the performance of athletes. Physical exercise may cause fatigue and increase the risk of injury. Most athletes have experienced injuries during training or competing, such as muscle pain, sprains, muscle tension, bruises, and minor injuries. The majority of athletes lack knowledge regarding the management of injuries through appropriate nutritional interventions. The importance of proper nutrition therapy education as one of the solutions to reduce the risk of sports injury. The purpose of this study was to observe the change in knowledge about proper nutritional therapy in dealing with injuries in young soccer athletes at PSS Sleman Development Center. The study was conducted in July 2022. The provision of education was given at the Macanan Field, Prambanan, Yogyakarta. The respondents were 22 U-16 athletes at PSS Sleman Development Center. Athletes were given a knowledge questionnaire before and after the provision of education. Data were analyzed using statistical software with descriptive analysis and Wilcoxon Signed Rank Test. The increase in athletes' knowledge was measured from the knowledge score before giving education, which was 86,36 and after being given education increased to 89,09 with an average difference of 2,73 (p=0,366). The maximum score after providing education is 100 with a minimum score of 60. Providing education to athletes can increase athlete's knowledge and understanding of the importance of proper nutritional intake in reducing the risk of sports injury.

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