cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota surabaya,
Jawa timur
INDONESIA
Jurnal Media Gizi Indonesia (MGI)
Published by Universitas Airlangga
ISSN : -     EISSN : -     DOI : -
Core Subject : Health,
Health Professions
Arjuna Subject : -
Articles 446 Documents
 41   42   43   44   45 
Effect of Raw Materials and Thickening Agents on The Physicochemical and Sensory Properties of Snapper-Based Kekian Sutandi, Agus; Kusumawati, Eni; Maulidilla Fitri, Fadillya; Haryanto, Haryanto
Media Gizi Indonesia Vol. 21 No. 1 (2026): MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v21i1.19-31

Abstract

Stunting in toddlers is associated with an unbalanced diet and insuffcient intake of animal protein, particularly fish. One of the main factors contributing to the low consumption of fish is the complexity of fish processing, especially the handling of fish heads, skin, and trimmings. The objective of this study was to evaluate the efffects of different raw materials and thickening agents on the physicochemical properties and sensory characteristics of snapper-based kekian. The research employed an experimental approach using a Randomized Complete Group Design (RCGD) with 16 treatment combinations and two replications. The first factor was the type of raw material: D1 (chicken meat, control), D2 (snapper  head), D3 (snapper trimmings), and D4 (snapper fillet). The second factor was the type of thickening agents: P1 (without thickening agen, control), P2 (transglutaminase enzyme), P3 (carrageenan), and P4 (a combination of transglutaminase enzyme and carrageenan). Kekian was prepared according to the specified formulations and treatments. Physicochemical and sensory data were analyzed using analysis of variance (ANOVA). The results showed that differences in raw materials significantly affected sensory characteristics, protein content, fat content, moisture content, hardness, springiness, and resilience of snapper-based kekian (p<0.05). Variations in the proportion and quality of fish meat influenced the physicochemical properties of the product. In contrast, the use of different thickening agents did not significantly affect the physicochemical properties of the snapper-based kekian (p>0.05). However, the use of transglutaminase enzymes tended to reduce the elasticity of the product. 
Iron, Zinc, and Calcium Bioavailability of Nutrient-Dense Foods for Designated Complementary Feeding of Children Under Two in East Nusa Tenggara Sanjiwani, Putu Amrytha; Fahmida, Umi; Santoso, Muhayatun; Marliyati, Sri Anna; Mansyur, Muchtaruddin
Media Gizi Indonesia Vol. 21 No. 1 (2026): MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v21i1.52-64

Abstract

Background: Inadequate quantity and quality of complementary feeding contribute substantially to micronutrient deficiencies, particularly iron, zinc, and calcium. In Indonesia, intake of these micronutrients is frequently suboptimal, and their bioavailability is often compromised by dietary inhibitors, primarily phytate. Objective: This study aimed to compare the in vitro bioavailability of iron, zinc, and calcium from selected locally available animal-and plant-source foods with potential for promotion in complementary feeding among children aged 6–24 months, and to evaluate the effects of pre-processing treatments on micronutrient bioavailability and phytate reduction. Method: A laboratory-based experimental study was conducted to assess the micronutrient bioavailability and phytate content in sticky corn, mung beans, cowpeas, and moringa leaf subjected to soaking (24 h), boiling, and germination (72 h). Bioavailability was analyzed using a solubility-based in vitro digestion model. Anchovy and chicken liver served as animal-source comparators. Result: Pre-processing treatments significantly reduced phytate content in mung beans, cowpeas, and sticky corn (p < 0.001), with germination yielding the greatest reduction. However, desirable calcium bioavailability was not achieved in germinated cowpeas and sticky corn. Anchovy and chicken liver exhibited substantially higher iron, zinc, and calcium bioavailability compared with plant-source foods. Conclusion: Germination of plant-source foods enhances iron, zinc, and calcium bioavailability; however, their bioavailability remains lower than that of animal-source foods. Further studies are needed to determine the optimal animal-to-plant-source food ratios for the development of nutrient-dense complementary foods that meet iron, zinc, and calcium requirements.
Nutritional Value of Cheese Stick Substituted with Fish Protein Hydrolysate as an Alternative Snack for School-Aged Children Zulfa, Fairuz; Syauqy, Ahmad; Anjani, Gemala; Ayustaningwarno, Fitriyono; Rusyanto, Widya; Afifah, Diana Nur
Media Gizi Indonesia Vol. 21 No. 1 (2026): MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v21i1.41-51

Abstract

The health of primary school-aged children is a vital component of national development and is significantly influenced by adequate protein intake. This study aimed to create a nutritious cheese stick snack by replacing wheat flour with fish protein hydrolysate (FPH) flour. This experimental study used a completely randomized design with three formulations: F1 (59% wheat flour: 41% FPH flour), F2 (54% wheat flour: 46% FPH flour), and F3 (48% wheat flour: 52% FPH flour). The ingredients include wheat flour, FPH flour, soy protein isolate, margarine, cheddar cheese, and water. Nutritional, chemical, and amino acid profiles were analyzed using standard methods (Kjeldahl, Soxhlet, and HPLC), and statistical analysis was conducted using One-Way ANOVA followed by post hoc tests. The results indicated that formulation F3 had the highest levels of amino acids, including glutamate (19,375.6 mg/kg), aspartate (6,663.8 mg/kg), and leucine (5,992.2 mg/kg), all of which were statistically significant (p<0.05). However, the total protein content was not significantly different (p=0.399). Additionally, F3 had the lowest fat content (26.3%) and highest moisture level (7.8%), which may have affected the texture of the product. These findings suggest that F3 is the most nutritionally advantageous formulation and could serve as a healthy snack option for school-aged children. Future studies are recommended to optimize the product texture and structure through adjustments in formulation and processing methods, as well as to assess consumer acceptability for potential commercialization.
Assessing Anthropometric Failure in Region Affected by High Stunting Prevalence Hasna Izdihar Latifah; Suyatno; Alfi Fairuz Asna
Media Gizi Indonesia Vol. 21 No. 1 (2026): MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v21i1.90-102

Abstract

The Extended Composite Index of Anthropometric Failure (ECIAF) indicator is one of the best choices to identify malnutrition and describe nutritional problems broader. Nevertheless, it has not been widely used in most countries, such as Indonesia, which currently experiencing double-burden malnutrition. This study seeks to investigate child malnutrition status based on ECIAF in areas with very high stunting prevalence in Indonesia. This research utilized a cross-sectional approach, utilizing data collected from the 2022 Indonesian Nutrition Status Survey (SSGI). Study population consisted of children in West Sulawesi Province aged between 0 and 23 months. Following their exclusion for incomplete data and outlier analyses, 1,573 of 1,327 eligible participants made it into final analysis. Analysis employed logistic regression, adjusting for complex survey design. According to ECIAF classification, 25.7% of children under five experienced growth disorders. Multivariate analysis revealed that growth failure was significantly associated with being aged between 0 and 23 months (OR=3.8; CI: 2.09–7.05; p<0.001), male gender (OR=1.6; CI: 1.18–2.24; p=0.003), low birth weight (<2500 g) (OR=6.6; CI: 3.74–11.54; p<0.001),  and incomplete vaccination (OR=1.7; CI: 1.22–2.46; p=0.002).The utilization of ECIAF to assess child malnutrition revealed a prevalence reaching a quarter of the entire child population. The risk factors of child malnutrition based on ECIAF in regions with high stunting prevalence were older child age, male gender, low birth weight, and not fully immunized.
Front Matter Jurnal MGI Vol 21 No 1 2026 Indonesia, Media Gizi
Media Gizi Indonesia Vol. 21 No. 1 (2026): MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

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

Abstract

Back Matter Jurnal MGI Vol 21 No 1 2026 Indonesia, Media Gizi
Media Gizi Indonesia Vol. 21 No. 1 (2026): MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

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

Abstract

Page 45 of 45 | Total Record : 446

 41   42   43   44   45 

Filter by Year

2015 2026


Reset
Filter By Issues
All Issue Vol. 21 No. 1 (2026): MEDIA GIZI INDONESIA Vol. 20 No. 3 (2025): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL) Vol. 20 No. 2 (2025): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL) Vol. 20 No. 1 (2025): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL) Vol. 19 No. 1SP (2024): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL) Special Issue: The 3rd Ben Vol. 19 No. 3 (2024): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL) Vol. 19 No. 2 (2024): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL) Vol. 19 No. 1 (2024): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL) Vol. 18 No. 2SP (2023): Media Gizi Indonesia (National Nutrition Journal) Special Issue: 1st Interna Vol. 18 No. 1SP (2023): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL) Special Issue: The 2nd Ben Vol. 18 No. 3 (2023): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL) Vol. 18 No. 2 (2023): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL) Vol. 18 No. 1 (2023): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL) Vol. 17 No. 3 (2022): JURNAL MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL) Vol. 17 No. 2 (2022): JURNAL MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL) Vol. 17 No. 1SP (2022): Media Gizi Indonesia (National Nutrition Journal) Special Issue: Internation Vol. 17 No. 1 (2022): JURNAL MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL) Vol. 16 No. 3 (2021): JURNAL MEDIA GIZI INDONESIA (NATIONAL NUTITRION JOURNAL) Vol. 16 No. 2 (2021): JURNAL MEDIA GIZI INDONESIA (National Nutrition Journal) Vol. 16 No. 1 (2021): JURNAL MEDIA GIZI INDONESIA (National Nutrition Journal) Vol. 15 No. 3 (2020): JURNAL MEDIA GIZI INDONESIA Vol. 15 No. 2 (2020): JURNAL MEDIA GIZI INDONESIA Vol. 15 No. 1 (2020): JURNAL MEDIA GIZI INDONESIA Vol. 14 No. 2 (2019): JURNAL MEDIA GIZI INDONESIA Vol. 14 No. 1 (2019): JURNAL MEDIA GIZI INDONESIA Vol. 13 No. 2 (2018): JURNAL MEDIA GIZI INDONESIA Vol. 13 No. 1 (2018): JURNAL MEDIA GIZI INDONESIA Vol. 12 No. 2 (2017): JURNAL MEDIA GIZI INDONESIA Vol. 12 No. 1 (2017): JURNAL MEDIA GIZI INDONESIA Vol. 11 No. 2 (2016): JURNAL MEDIA GIZI INDONESIA Vol. 11 No. 1 (2016): JURNAL MEDIA GIZI INDONESIA Vol. 10 No. 2 (2015): JURNAL MEDIA GIZI INDONESIA Vol. 10 No. 1 (2015): JURNAL MEDIA GIZI INDONESIA More Issue