One of the methods that can be used to determine Under Five Years Old Children’s (UFYOC) diet is ... more One of the methods that can be used to determine Under Five Years Old Children’s (UFYOC) diet is 24 hours dietary recall, which furtherly processed using Nutrisurvei program to obtain the values of energy, protein, fat, carbohydrate, iron, calcium, phosphorous, also vitamin A, C, and D. Nutrition value will be compared with 2013 recommended dietary allowance and be used to determine nutritional status for each age group. Nutritional status was measured by referring to weight for age (BB/U) and upper arm circumference (LILA/U). 70 UFYOC respondents from two Posyandus in North Jakarta were involved. Selected Posyandu represented two social demography conditions. Data analysis were obtained using Chi-square correlation. The confidence level used was 95%. Regression analysis used was logistic regression. Weight for Age (BB/U) was a dependent variable, while independent variable consisted of maternal nutritional knowledge, food expenses, nutrition (energy, protein, fat, carbohydrate, iro...
This study was conducted to identify the sodium content in processed food and determine the propo... more This study was conducted to identify the sodium content in processed food and determine the proportion of products that meet the World Health Organization (WHO) global sodium benchmark criteria. Spesific concern was placed for sodium content in instant noodles. A comparative analysis was conducted to determine the relevance between the WHO and Indonesian Food and Drug Authority (Indonesian FDA) benchmarks in limiting sodium in instant noodles. Data on sodium levels (mg/100 g) of processed food was obtained from the register in the Indonesian FDA, Directorate of Processed Food Registration for 2019 to 2020. There were 3,850 products, consisting of 3,036 Local Products (LP) and 814 Imported Products (IP). These products were grouped into seven food categories and 18 types of food. The highest sodium content was found in chili sauce at 2,254,06 mg/100 g, and the lowest was in wafers at 218.64 mg/100 g. Overall, 2,538 of all products (66.56%) did not meet the sodium criteria based on the WHO benchmark. While for instant noodles, only 14.2% of the products met the sodium criteria based on the Indonesian FDA regulations and only 7.4% comply to the WHO sodium benchmark. The Cohen's Kappa test showed a strong agreement (K=0.650; 95% CI; p=0.00, strong) between the two regulations in limiting sodium levels in instant noodles. This study provides an overview of sodium levels in processed food in Indonesia. The sodium content in most products including instant noodles, as one of the most frequently consumed products, are still above the recommended value. Therefore, it is necessary to develop sodium benchmark of wider range of food categories in national level that might contribute to sodium intake, as well as for instant noodles. In order to achieve this goal, involvement of multi stakeholder among government, food industry and expert are also needed to deliver effective policies regarding sodium intake concerns.
The objective of this experiment was to evaluate the effects of isofl avone-riched soybean fl our... more The objective of this experiment was to evaluate the effects of isofl avone-riched soybean fl our, zinc (Zn) and vitamin E on quality of rats spermatozoa as animal model. Diet was given as isonitrogen and isocaloric with 15% of dietary protein. Thirty male Sprague Dawley post weaning rats (21 days old) were divided into six groups and treated with isofl avone-riched soybean fl our, Zn and vitamin E in different combination. Isofl avone-riched soybean fl our (3 mg/day) was given by oral administration, whereas Zn and vitamin E were mixed with the basic diet. The treatments were given for 2 months. Thirty female Sprague Dawley post weaning rats (21 days old) were used to observe male fertility. Results indicated that synergic interaction between isofl avone-riched soybean fl our, Zn and vitamin E increased motility and concentration of rats spermatozoa. The treatment was not signifi cant on relative weight of testis, conception rate and foetus size. The best results was shown by the group which was given isofl avone-riched soybean fl our with diet containing both Zn and vitamin E, i.e. motility rate of 79.50±1.12%, sperm concentration of 1636.90±87.95 million/ml, and abnormality rate of 9.00±0.70%. Conception rate and the number of foetus on female rats were 100% and 11±0.71, respectively. It is concluded that combination treatment of isofl avone-riched soybean fl our, Zn and vitamin E on male rats showed the best fertility in comparison with single treatment and the other combination.
Journal of nutritional science and vitaminology, 2020
Soybeans are a source of plant-based protein with a fairly complete composition of essential amin... more Soybeans are a source of plant-based protein with a fairly complete composition of essential amino acids. Most of the soybean raw material in Indonesia originates from the United States of America where around 75% of the soybeans are transgenic soybeans (Roundup Ready GMO). One of the easily produced and practical soybean products is soy flour. The purpose of this study was to compare the physicochemical properties of flour made from three types of soybeans: local soybeans, imported transgenic soybeans, and imported non-transgenic soybeans. The study was conducted in two phases: the preliminary study, where the physicochemical properties of the three varieties of soybeans were assessed, and the main study which involved the production of soy flour and the analysis of their physicochemical properties. The results of the preliminary analysis revealed that the local soybeans had greater length and width dimensions, volume, bulk density, 100-seed weight, and protein content than transge...
Intelligent is one of human quality factors that can be influenced by nutrition. Iodine is one of... more Intelligent is one of human quality factors that can be influenced by nutrition. Iodine is one of trace element nutrition that necessary for intelligent level. The purpose of this research was to learn the effect of seaweed as iodine source on rats learning ability. The rats were divided into four groups based on the ratio: A (without potassium iodide/KI-seaweed flour (SF) 0%), B (with KI-SF 0%), C (without KI-SF 5%) and D (without KI-SF 10%). The ratio had no significant effect on rats growth, but significant on iodine retention, neuron cell number and rats learning ability. Iodine retention value had a positive correlation with the neuron cell number. The neuron cell number of group A, B, C and D were 72.83, 89.33, 93.92 and 100.83 cells per view area, respectively. The number of neuron cells gave a significant influence on rats learning ability. Total time needed by the rats in food retrieval test for the group A, B, C and D was 57.84, 38.17, 33.39 and 20.55 seconds, respectively...
Food taboos are practiced in some Indonesian culture. For example there is a tendency that postpa... more Food taboos are practiced in some Indonesian culture. For example there is a tendency that postpartum mother is not recommended to consume protein sources in Samarinda, East Kalimantan. The objective of this study was to evaluate food intake of pospartum mothers, including variety of food taboos which it can affect to mothers. The research involved 40 postpartum respondents, age 19-40 years. Respondents were interviewed using a questionnaire and food recall form. Analysis of data is Univariate and Bivariate analysis, bivariate analysis using chi-square stastical test with 90% level of significance (α=0.10). The result showed 65% of respondents had taboos to certain foods. The most that 80% avoided food was seafood. Factors that affect food taboos from the neigborhood and education level of respondents.
The objective of this research is tojind out the best temperature, lime and handling method for b... more The objective of this research is tojind out the best temperature, lime and handling method for black tiger shrimp transportation with dry system. Anesthesis method was applied in this research by adopting gradual cooling ut the rate of 5"Cper hour. Anesthesis was done at various temperatures ( I Y, 17, and 15°C) and time (10, 15, and 20 minutes) with temperature in puckuge 17°C. The result showed that the survival rate of black tiger shrimp was affrcted by anesthesis temperature, but not by the time of cooling at the critical temperature. The optimum temperature for anesthesis was 15°C with the optimum length of time was I0 minutes. Meanwhile the optimum temperature for transportation was 17°C. gave the highest survival of the black tiger shrimp (Penaeus monodon Fab.).
This research was conducted to compare physicochemical characteristics of germinated soybean temp... more This research was conducted to compare physicochemical characteristics of germinated soybean tempe flour (GST flour) and soybean tempe flour (ST flour). Soybean was germinated within 28 hours and then processed into tempe. Germinated soybean tempe and soybean tempe were freeze-dried for 26 hours, and then milled into GST flour and ST flour. The GST flour and ST flour were used for physical and chemical analysis. The used of germinated soybean was proven to affect the quality of flour. GST flour had 53.37 % db protein, 24.97 mg AEAC antioxidant capacity/100 g tempe, 5.08 mg tocopherol/100 g db, 81.75 mg isoflavone/100 g db, and minerals (Ca, P, Fe, Zn) which were higher than that of the ST flour. GST flour also had better quality than that of ST flour, in term of: higher bulk density (0.42 g/ml), lower water activity (0.63), and lower repose angle (39.94 o ).
ABSTRACT. The objetive of this study was to evaluate the effect offeeding with multimicronutrient... more ABSTRACT. The objetive of this study was to evaluate the effect offeeding with multimicronutrients fortified foods on anemia status and weight gain ofpregnan womrql. This study was carried out in three sub-districts in Bogor, i. e.: Leuwiliang, Leuwisadeng and Ciampea. A double blind randomized control trial was assigned on this study. About 210 pregnant women from these sub-districts were selected for this study and devided into 2 groups, (1) 70 pregnant women received fortified foods with multi-micronutrients i.e. iron, iodine, zinc, folic acid, vitamin C, and vitamin A, and (2) 70 pregnant mothers received nonfortifiedfoods, each for 6 mounths. Product chosen as intervention carrier consisted of vermicelli, milk, and biscuit. Distribution ofproducts were carried out every week to the target pregnant women. The results of the study showed: (a) intervention could reduce prevalence ofanemia as much as 28% compared with placebo (b) Intervention affected the micronutrients consumption...
Soy protein isolate (SPI) is obtained by extracting the soluble protein and removing non-protein ... more Soy protein isolate (SPI) is obtained by extracting the soluble protein and removing non-protein material such as fat and carbohydrates. Because of this process, it has a neutral flavor and cause less flatulence than soy flours. Furthermore, SPI has higher Protein Digestibility Corrected Amino Acid Score (PDCAAS) compared to soymilk, which is 100% and 92.6% respectively.
Tujuan penelitian ini adalah untuk mengaplikasikan bekatul fungsional (direndam dalam asam askorb... more Tujuan penelitian ini adalah untuk mengaplikasikan bekatul fungsional (direndam dalam asam askorbat 1000 ppm selama 1 jam pada berbagai formula cookies dan donat. Terhadap formula cookies dan donat yang terbaik kemudian dilakukan uji sensori, analisis sifat fisik dan kimia, serta pengukuran indeks glikemik (IG). Bekatul fungsional dapat diaplikasikan sebagai pensubstitusi terigu pada pembuatan cookies dan donat. Formula cookies dengan penambahan bekatul fungsional sebanyak 40 persen dari total tepung, dan formula donat dengan penambahan bekatul fungsional sebanyak 35 persen dari total tepung, merupakan formula yang terpiih. Kedua produk tersebut memiliki kadar serat pangan yang tinggi sehingga dapat diklaim sebagai pangan fungsional sumber serat pangan. Penambahan bekatul fungsional ke dalam formula cookies dan donat dapat menurunkan nilai IG, yaitu dari 67 pada cookies standar (tanpa bekatul) menjadi 31 pada cookies bekatul, dan dari 72 pada donat standar menjadi 39 pada donat beka...
There are 52 beverage products for pregnant and lactating women registered in 2007-2011. Conformi... more There are 52 beverage products for pregnant and lactating women registered in 2007-2011. Conforming to the standard of this product is currently voluntary. However, considering the safety and public health concern, government may enforce this standard to be mandatory. The objectives of this study were: (a) to evaluate nutrient content declared on the label of registered beverage products for pregnant and lactating women compared with national standard, (b) to calculate the percentage of Recommended Dietary Allowance declared on the label compared to the nutrition need of pregnant and lactating women and (c) to analyze the consumer perception on the beverage products for pregnant (n=60) and lactating women (n=60). This study showed that 87% of beverage products for pregnant women and 59% of pro-ducts for lactating women did not meet the national standard. The compliance for nutrition ful llment in beverage products for pregnant and lactating women per serving based on RDA requirement...
International Journal of Sciences: Basic and Applied Research, 2015
Tempe, an Indonesian traditional food, is the product of the fermentation of soybean by the mold ... more Tempe, an Indonesian traditional food, is the product of the fermentation of soybean by the mold Rhizopus oligosporus. Tempe and other soyfoods products such as tofu, soy sauce and soymilk has long been a part of traditional Indonesian diets, consumed at daily basis and become important protein sources for most population. On the other side, soybean consumption requirements are fulfilled with imported soybeans which mostly are cultivated by genetic modification (Genetically Modified Foods or GM Foods). The use of GM soybean in the production of tempe raised many concerns, particularly on health and safety aspects. Utilization of GM soybean to produce tempe resulted in many different perspectives especially safety and health aspects. -----------------------------------------------------------------------* Corresponding author. E-mail address: [email protected].
Pekarangan is a type of traditional Indonesian home gardens that utilize the land around the hous... more Pekarangan is a type of traditional Indonesian home gardens that utilize the land around the house with the status and clear boundaries. Pekarangan in rural areas have high agrobiodiversity, good agroecosystem and should be optimized as an area to meet the needs of daily life, especially to support the diversification of food consumption of the household. Therefore, the purpose of this study is to analyze the ecology characteristics of pekarangan to support food consumption diversification of the household. The study was conducted in Bogor Regency, which located in altitudes at 165 – 460 m height with high level of urbanization, from December 2013 to June 2014. Diversity of food in pekarangan, specially the crops and livestocks, is the focus of this research. The results of the study showed that the most common crops in Bogor Regency are vegetables, fruits, and spices plants. Analysis of plant diversity index showed that the pekarangan in Bogor Regency has a diversity in the mid cat...
Journal of nutritional science and vitaminology, 2020
Tempe is an indigenous Indonesian source of protein. In this study, the tempe was produced from G... more Tempe is an indigenous Indonesian source of protein. In this study, the tempe was produced from Grobogan soybeans with two types of treatment, germinated and non- germinated. The two types of tempe produced were then processed into protein isolates, tempe protein isolate from non-germinated soybeans (NGTI) and tempe protein isolate from germinated soybeans (GTI). This study was aimed to compare the physicochemical properties of NGTI, GTI, and CSI (commercial soy protein isolate). Seen from the physical characteristics, the NGTI and GTI were superior to CSI in their bulk density which was very significantly higher (p<0.01) at 0.54, 0.57 and 0.39 g/mL, respectively, and the aw value which was very significantly lower (p<0.01) at 0.05, 0.04 and 0.34, respectively. As for the chemical characteristics, the NGTI and GTI were superior to CSI in their protein content which was very significantly higher (p<0.01) at 79.16, 82.89 and 74.90%, respectively, the in vitro protein digestib...
The aim of the study was to observe the ability of indigenous probiotic lactic acid bacteria (LAB... more The aim of the study was to observe the ability of indigenous probiotic lactic acid bacteria (LAB) Lactobacillus plantarum 2C12 and Lactobacillus fermentum 2B4 as antidiarrheal agent in rats infected by Enteropathogenic Escherichia coli (EPEC), and also to observe their effect as immunomodulator (malonaldehyde level and proliferation of lymphocyte cell). A total of 90 male Sprague Dawley rats were used for this study and divided into 6 groups i.e.: (1) Negative Control (not infected with of EPEC), (2) LAB L. plantarum 2C12, (3) LAB L. fermentum 2B4, (4) LAB L. plantarum 2C12 + EPEC, (5) LAB L. fermentum 2B4 + EPEC, and (6) Positive Control (infected with EPEC). The treatment of LAB was undertaken from 1 st -21 st day, while infection of EPEC using 10 6 cfu/ml per day was undertaken during 8 th -14 th day. Groups administered with LAB L. plantarum 2C12 + EPEC, LAB L. fermentum 2B4 + EPEC, and positive control, showed decreased body weight during 12 th -21 st day. At the 21 st day, po...
Tujuan penelitian ini ialah menganalisa karakteristik tepung larut air berbasis kedelai, tempe ke... more Tujuan penelitian ini ialah menganalisa karakteristik tepung larut air berbasis kedelai, tempe kedelai dan tempe kecambah kedelai. Tepung larut air diperoleh dari tepung rendah lemak yang diekstrak dengan air dalam keadaan basa (pH 9). Rendemen hasil ekstraksi tepung larut air berbasis kedelai (SF), tempe kedelai (STF), dan tempe kecambah kedelai (GTF) masing-masing ialah 30.51±1.19%; 11.51±1.12%; dan 14.89±1.95%. STF dan GTF menunjukkan protein terlarut dan aktivitas antioksidan yang secara signifikan lebih tinggi (p < 0.05) dari SF, SPI, dan tepung tak larut air. Viskositas kelompok tepung larut air (SF, STF, GTF) secara signifikan lebih rendah (p < 0.05) dari SPI. Hasil pengamatan terhadap komposisi asam amino menunjukkan bahwa proses pembuatan tepung larut air tidak menghilangkan kandungan asam amino esensial yang ada pada bahan asal. Karakteristik lain berupa aktivitas air, warna, dan densitas kamba tepung larut air turut dianalisa.
One of the methods that can be used to determine Under Five Years Old Children’s (UFYOC) diet is ... more One of the methods that can be used to determine Under Five Years Old Children’s (UFYOC) diet is 24 hours dietary recall, which furtherly processed using Nutrisurvei program to obtain the values of energy, protein, fat, carbohydrate, iron, calcium, phosphorous, also vitamin A, C, and D. Nutrition value will be compared with 2013 recommended dietary allowance and be used to determine nutritional status for each age group. Nutritional status was measured by referring to weight for age (BB/U) and upper arm circumference (LILA/U). 70 UFYOC respondents from two Posyandus in North Jakarta were involved. Selected Posyandu represented two social demography conditions. Data analysis were obtained using Chi-square correlation. The confidence level used was 95%. Regression analysis used was logistic regression. Weight for Age (BB/U) was a dependent variable, while independent variable consisted of maternal nutritional knowledge, food expenses, nutrition (energy, protein, fat, carbohydrate, iro...
This study was conducted to identify the sodium content in processed food and determine the propo... more This study was conducted to identify the sodium content in processed food and determine the proportion of products that meet the World Health Organization (WHO) global sodium benchmark criteria. Spesific concern was placed for sodium content in instant noodles. A comparative analysis was conducted to determine the relevance between the WHO and Indonesian Food and Drug Authority (Indonesian FDA) benchmarks in limiting sodium in instant noodles. Data on sodium levels (mg/100 g) of processed food was obtained from the register in the Indonesian FDA, Directorate of Processed Food Registration for 2019 to 2020. There were 3,850 products, consisting of 3,036 Local Products (LP) and 814 Imported Products (IP). These products were grouped into seven food categories and 18 types of food. The highest sodium content was found in chili sauce at 2,254,06 mg/100 g, and the lowest was in wafers at 218.64 mg/100 g. Overall, 2,538 of all products (66.56%) did not meet the sodium criteria based on the WHO benchmark. While for instant noodles, only 14.2% of the products met the sodium criteria based on the Indonesian FDA regulations and only 7.4% comply to the WHO sodium benchmark. The Cohen's Kappa test showed a strong agreement (K=0.650; 95% CI; p=0.00, strong) between the two regulations in limiting sodium levels in instant noodles. This study provides an overview of sodium levels in processed food in Indonesia. The sodium content in most products including instant noodles, as one of the most frequently consumed products, are still above the recommended value. Therefore, it is necessary to develop sodium benchmark of wider range of food categories in national level that might contribute to sodium intake, as well as for instant noodles. In order to achieve this goal, involvement of multi stakeholder among government, food industry and expert are also needed to deliver effective policies regarding sodium intake concerns.
The objective of this experiment was to evaluate the effects of isofl avone-riched soybean fl our... more The objective of this experiment was to evaluate the effects of isofl avone-riched soybean fl our, zinc (Zn) and vitamin E on quality of rats spermatozoa as animal model. Diet was given as isonitrogen and isocaloric with 15% of dietary protein. Thirty male Sprague Dawley post weaning rats (21 days old) were divided into six groups and treated with isofl avone-riched soybean fl our, Zn and vitamin E in different combination. Isofl avone-riched soybean fl our (3 mg/day) was given by oral administration, whereas Zn and vitamin E were mixed with the basic diet. The treatments were given for 2 months. Thirty female Sprague Dawley post weaning rats (21 days old) were used to observe male fertility. Results indicated that synergic interaction between isofl avone-riched soybean fl our, Zn and vitamin E increased motility and concentration of rats spermatozoa. The treatment was not signifi cant on relative weight of testis, conception rate and foetus size. The best results was shown by the group which was given isofl avone-riched soybean fl our with diet containing both Zn and vitamin E, i.e. motility rate of 79.50±1.12%, sperm concentration of 1636.90±87.95 million/ml, and abnormality rate of 9.00±0.70%. Conception rate and the number of foetus on female rats were 100% and 11±0.71, respectively. It is concluded that combination treatment of isofl avone-riched soybean fl our, Zn and vitamin E on male rats showed the best fertility in comparison with single treatment and the other combination.
Journal of nutritional science and vitaminology, 2020
Soybeans are a source of plant-based protein with a fairly complete composition of essential amin... more Soybeans are a source of plant-based protein with a fairly complete composition of essential amino acids. Most of the soybean raw material in Indonesia originates from the United States of America where around 75% of the soybeans are transgenic soybeans (Roundup Ready GMO). One of the easily produced and practical soybean products is soy flour. The purpose of this study was to compare the physicochemical properties of flour made from three types of soybeans: local soybeans, imported transgenic soybeans, and imported non-transgenic soybeans. The study was conducted in two phases: the preliminary study, where the physicochemical properties of the three varieties of soybeans were assessed, and the main study which involved the production of soy flour and the analysis of their physicochemical properties. The results of the preliminary analysis revealed that the local soybeans had greater length and width dimensions, volume, bulk density, 100-seed weight, and protein content than transge...
Intelligent is one of human quality factors that can be influenced by nutrition. Iodine is one of... more Intelligent is one of human quality factors that can be influenced by nutrition. Iodine is one of trace element nutrition that necessary for intelligent level. The purpose of this research was to learn the effect of seaweed as iodine source on rats learning ability. The rats were divided into four groups based on the ratio: A (without potassium iodide/KI-seaweed flour (SF) 0%), B (with KI-SF 0%), C (without KI-SF 5%) and D (without KI-SF 10%). The ratio had no significant effect on rats growth, but significant on iodine retention, neuron cell number and rats learning ability. Iodine retention value had a positive correlation with the neuron cell number. The neuron cell number of group A, B, C and D were 72.83, 89.33, 93.92 and 100.83 cells per view area, respectively. The number of neuron cells gave a significant influence on rats learning ability. Total time needed by the rats in food retrieval test for the group A, B, C and D was 57.84, 38.17, 33.39 and 20.55 seconds, respectively...
Food taboos are practiced in some Indonesian culture. For example there is a tendency that postpa... more Food taboos are practiced in some Indonesian culture. For example there is a tendency that postpartum mother is not recommended to consume protein sources in Samarinda, East Kalimantan. The objective of this study was to evaluate food intake of pospartum mothers, including variety of food taboos which it can affect to mothers. The research involved 40 postpartum respondents, age 19-40 years. Respondents were interviewed using a questionnaire and food recall form. Analysis of data is Univariate and Bivariate analysis, bivariate analysis using chi-square stastical test with 90% level of significance (α=0.10). The result showed 65% of respondents had taboos to certain foods. The most that 80% avoided food was seafood. Factors that affect food taboos from the neigborhood and education level of respondents.
The objective of this research is tojind out the best temperature, lime and handling method for b... more The objective of this research is tojind out the best temperature, lime and handling method for black tiger shrimp transportation with dry system. Anesthesis method was applied in this research by adopting gradual cooling ut the rate of 5"Cper hour. Anesthesis was done at various temperatures ( I Y, 17, and 15°C) and time (10, 15, and 20 minutes) with temperature in puckuge 17°C. The result showed that the survival rate of black tiger shrimp was affrcted by anesthesis temperature, but not by the time of cooling at the critical temperature. The optimum temperature for anesthesis was 15°C with the optimum length of time was I0 minutes. Meanwhile the optimum temperature for transportation was 17°C. gave the highest survival of the black tiger shrimp (Penaeus monodon Fab.).
This research was conducted to compare physicochemical characteristics of germinated soybean temp... more This research was conducted to compare physicochemical characteristics of germinated soybean tempe flour (GST flour) and soybean tempe flour (ST flour). Soybean was germinated within 28 hours and then processed into tempe. Germinated soybean tempe and soybean tempe were freeze-dried for 26 hours, and then milled into GST flour and ST flour. The GST flour and ST flour were used for physical and chemical analysis. The used of germinated soybean was proven to affect the quality of flour. GST flour had 53.37 % db protein, 24.97 mg AEAC antioxidant capacity/100 g tempe, 5.08 mg tocopherol/100 g db, 81.75 mg isoflavone/100 g db, and minerals (Ca, P, Fe, Zn) which were higher than that of the ST flour. GST flour also had better quality than that of ST flour, in term of: higher bulk density (0.42 g/ml), lower water activity (0.63), and lower repose angle (39.94 o ).
ABSTRACT. The objetive of this study was to evaluate the effect offeeding with multimicronutrient... more ABSTRACT. The objetive of this study was to evaluate the effect offeeding with multimicronutrients fortified foods on anemia status and weight gain ofpregnan womrql. This study was carried out in three sub-districts in Bogor, i. e.: Leuwiliang, Leuwisadeng and Ciampea. A double blind randomized control trial was assigned on this study. About 210 pregnant women from these sub-districts were selected for this study and devided into 2 groups, (1) 70 pregnant women received fortified foods with multi-micronutrients i.e. iron, iodine, zinc, folic acid, vitamin C, and vitamin A, and (2) 70 pregnant mothers received nonfortifiedfoods, each for 6 mounths. Product chosen as intervention carrier consisted of vermicelli, milk, and biscuit. Distribution ofproducts were carried out every week to the target pregnant women. The results of the study showed: (a) intervention could reduce prevalence ofanemia as much as 28% compared with placebo (b) Intervention affected the micronutrients consumption...
Soy protein isolate (SPI) is obtained by extracting the soluble protein and removing non-protein ... more Soy protein isolate (SPI) is obtained by extracting the soluble protein and removing non-protein material such as fat and carbohydrates. Because of this process, it has a neutral flavor and cause less flatulence than soy flours. Furthermore, SPI has higher Protein Digestibility Corrected Amino Acid Score (PDCAAS) compared to soymilk, which is 100% and 92.6% respectively.
Tujuan penelitian ini adalah untuk mengaplikasikan bekatul fungsional (direndam dalam asam askorb... more Tujuan penelitian ini adalah untuk mengaplikasikan bekatul fungsional (direndam dalam asam askorbat 1000 ppm selama 1 jam pada berbagai formula cookies dan donat. Terhadap formula cookies dan donat yang terbaik kemudian dilakukan uji sensori, analisis sifat fisik dan kimia, serta pengukuran indeks glikemik (IG). Bekatul fungsional dapat diaplikasikan sebagai pensubstitusi terigu pada pembuatan cookies dan donat. Formula cookies dengan penambahan bekatul fungsional sebanyak 40 persen dari total tepung, dan formula donat dengan penambahan bekatul fungsional sebanyak 35 persen dari total tepung, merupakan formula yang terpiih. Kedua produk tersebut memiliki kadar serat pangan yang tinggi sehingga dapat diklaim sebagai pangan fungsional sumber serat pangan. Penambahan bekatul fungsional ke dalam formula cookies dan donat dapat menurunkan nilai IG, yaitu dari 67 pada cookies standar (tanpa bekatul) menjadi 31 pada cookies bekatul, dan dari 72 pada donat standar menjadi 39 pada donat beka...
There are 52 beverage products for pregnant and lactating women registered in 2007-2011. Conformi... more There are 52 beverage products for pregnant and lactating women registered in 2007-2011. Conforming to the standard of this product is currently voluntary. However, considering the safety and public health concern, government may enforce this standard to be mandatory. The objectives of this study were: (a) to evaluate nutrient content declared on the label of registered beverage products for pregnant and lactating women compared with national standard, (b) to calculate the percentage of Recommended Dietary Allowance declared on the label compared to the nutrition need of pregnant and lactating women and (c) to analyze the consumer perception on the beverage products for pregnant (n=60) and lactating women (n=60). This study showed that 87% of beverage products for pregnant women and 59% of pro-ducts for lactating women did not meet the national standard. The compliance for nutrition ful llment in beverage products for pregnant and lactating women per serving based on RDA requirement...
International Journal of Sciences: Basic and Applied Research, 2015
Tempe, an Indonesian traditional food, is the product of the fermentation of soybean by the mold ... more Tempe, an Indonesian traditional food, is the product of the fermentation of soybean by the mold Rhizopus oligosporus. Tempe and other soyfoods products such as tofu, soy sauce and soymilk has long been a part of traditional Indonesian diets, consumed at daily basis and become important protein sources for most population. On the other side, soybean consumption requirements are fulfilled with imported soybeans which mostly are cultivated by genetic modification (Genetically Modified Foods or GM Foods). The use of GM soybean in the production of tempe raised many concerns, particularly on health and safety aspects. Utilization of GM soybean to produce tempe resulted in many different perspectives especially safety and health aspects. -----------------------------------------------------------------------* Corresponding author. E-mail address: [email protected].
Pekarangan is a type of traditional Indonesian home gardens that utilize the land around the hous... more Pekarangan is a type of traditional Indonesian home gardens that utilize the land around the house with the status and clear boundaries. Pekarangan in rural areas have high agrobiodiversity, good agroecosystem and should be optimized as an area to meet the needs of daily life, especially to support the diversification of food consumption of the household. Therefore, the purpose of this study is to analyze the ecology characteristics of pekarangan to support food consumption diversification of the household. The study was conducted in Bogor Regency, which located in altitudes at 165 – 460 m height with high level of urbanization, from December 2013 to June 2014. Diversity of food in pekarangan, specially the crops and livestocks, is the focus of this research. The results of the study showed that the most common crops in Bogor Regency are vegetables, fruits, and spices plants. Analysis of plant diversity index showed that the pekarangan in Bogor Regency has a diversity in the mid cat...
Journal of nutritional science and vitaminology, 2020
Tempe is an indigenous Indonesian source of protein. In this study, the tempe was produced from G... more Tempe is an indigenous Indonesian source of protein. In this study, the tempe was produced from Grobogan soybeans with two types of treatment, germinated and non- germinated. The two types of tempe produced were then processed into protein isolates, tempe protein isolate from non-germinated soybeans (NGTI) and tempe protein isolate from germinated soybeans (GTI). This study was aimed to compare the physicochemical properties of NGTI, GTI, and CSI (commercial soy protein isolate). Seen from the physical characteristics, the NGTI and GTI were superior to CSI in their bulk density which was very significantly higher (p<0.01) at 0.54, 0.57 and 0.39 g/mL, respectively, and the aw value which was very significantly lower (p<0.01) at 0.05, 0.04 and 0.34, respectively. As for the chemical characteristics, the NGTI and GTI were superior to CSI in their protein content which was very significantly higher (p<0.01) at 79.16, 82.89 and 74.90%, respectively, the in vitro protein digestib...
The aim of the study was to observe the ability of indigenous probiotic lactic acid bacteria (LAB... more The aim of the study was to observe the ability of indigenous probiotic lactic acid bacteria (LAB) Lactobacillus plantarum 2C12 and Lactobacillus fermentum 2B4 as antidiarrheal agent in rats infected by Enteropathogenic Escherichia coli (EPEC), and also to observe their effect as immunomodulator (malonaldehyde level and proliferation of lymphocyte cell). A total of 90 male Sprague Dawley rats were used for this study and divided into 6 groups i.e.: (1) Negative Control (not infected with of EPEC), (2) LAB L. plantarum 2C12, (3) LAB L. fermentum 2B4, (4) LAB L. plantarum 2C12 + EPEC, (5) LAB L. fermentum 2B4 + EPEC, and (6) Positive Control (infected with EPEC). The treatment of LAB was undertaken from 1 st -21 st day, while infection of EPEC using 10 6 cfu/ml per day was undertaken during 8 th -14 th day. Groups administered with LAB L. plantarum 2C12 + EPEC, LAB L. fermentum 2B4 + EPEC, and positive control, showed decreased body weight during 12 th -21 st day. At the 21 st day, po...
Tujuan penelitian ini ialah menganalisa karakteristik tepung larut air berbasis kedelai, tempe ke... more Tujuan penelitian ini ialah menganalisa karakteristik tepung larut air berbasis kedelai, tempe kedelai dan tempe kecambah kedelai. Tepung larut air diperoleh dari tepung rendah lemak yang diekstrak dengan air dalam keadaan basa (pH 9). Rendemen hasil ekstraksi tepung larut air berbasis kedelai (SF), tempe kedelai (STF), dan tempe kecambah kedelai (GTF) masing-masing ialah 30.51±1.19%; 11.51±1.12%; dan 14.89±1.95%. STF dan GTF menunjukkan protein terlarut dan aktivitas antioksidan yang secara signifikan lebih tinggi (p < 0.05) dari SF, SPI, dan tepung tak larut air. Viskositas kelompok tepung larut air (SF, STF, GTF) secara signifikan lebih rendah (p < 0.05) dari SPI. Hasil pengamatan terhadap komposisi asam amino menunjukkan bahwa proses pembuatan tepung larut air tidak menghilangkan kandungan asam amino esensial yang ada pada bahan asal. Karakteristik lain berupa aktivitas air, warna, dan densitas kamba tepung larut air turut dianalisa.
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