Product of red palm oil is a new product which is still not marketed yet insufficient quantity so... more Product of red palm oil is a new product which is still not marketed yet insufficient quantity so that it is not recognized by many people . Because of that, it needs promotion about the benefit and quality for the consumer. The approach in this research is market or selling the product of red palm oil to the respondent through direct marketing ( door to door ), and at the same time do the analysis of consumer’s perception to the product of red palm oil. In general the aim of this research is to know consumer’s perception in getting decision of buying and strategy alternative which can be done in marketing of red palm oil in Perumahan Ciomas Permai, Bogor. Location of this research is in Perumahan Ciomas Permai, Blok B Desa Ciapus Kecamatan Ciomas Kabupaten Bogor. The method of this research is case study with descriptive and quantitative analysis with multiple regression. The processing and data analysis were done with application of Microsoft Excel, which is shown in the form of t...
The Angiotensin-I-converting enzyme (ACE) is a peptidase with a significant role in the regulatio... more The Angiotensin-I-converting enzyme (ACE) is a peptidase with a significant role in the regulation of blood pressure. Within this work, a systematic review on the enzymatic preparation of Angiotensin-I-Converting Enzyme inhibitory (ACEi) peptides is presented. The systematic review is conducted by following PRISMA guidelines. Soybeans and velvet beans are known to have high protein contents that make them suitable as sources of parent proteins for the production of ACEi peptides. Endopeptidase is commonly used in the preparation of soybean-based ACEi peptides, whereas for velvet bean, a combination of both endo- and exopeptidase is frequently used. Soybean glycinin is the preferred substrate for the preparation of ACEi peptides. It contains proline as one of its major amino acids, which exhibits a potent significance in inhibiting ACE. The best enzymatic treatments for producing ACEi peptides from soybean are as follows: proteolytic activity by Protease P (Amano-P from Aspergillus s...
Tepung jagung merupakan sumber bahan pangan yang potensial untuk diolah menjadi mi jagung kering.... more Tepung jagung merupakan sumber bahan pangan yang potensial untuk diolah menjadi mi jagung kering. Permasalahan yang masih dihadapi dari penggunaan tepung jagung dalam mi jagung, terutama yang menggunakan 100% tepung jagung alami, adalah sifat kehilangan pemasakan ( cooking loss ) yang tinggi dan mutu tekstur (elastisitas, kekerasan dan kelengketan) yang masih kurang diterima. Salah satu cara untuk mengatasi masalah tersebut adalah dengan memodifikasi tepung jagung secara fisik dengan teknik heat moisture treatment (HMT) sehingga tepung jagung dapat digunakan dalam formulasi mi jagung. Penelitian ini bertujuan untuk menentukan kondisi proses modifikasi tepung jagung dengan HMT, yaitu suhu (100, 110 dan 120 o C), waktu pemanasan (3, 6 dan 9 jam), dan tingkat substitusi (0, 5, 10, 15 dan 20%) tepung jagung HMT untuk menghasilkan mi jagung. Data viskogram yang diukur dengan Rapid Visco Analyzer (RVA) menunjukkan bahwa tepung jagung yang dimodifikasi HMT pada 110 o C selama 6 jam dengan ...
The purpose of this research was to production and characterization protease from patogenic bacte... more The purpose of this research was to production and characterization protease from patogenic bacteria Escherchia coli. The optimum pH and temperature of protease from Escherichia coli were 7.5 and 40 ºC, respectively. Co 2+ (5 mM) and Ba 2+ (5 mM) increased E. coli protease whereas Na + (1 and 5 mM), K + (1 and 5 mM), Mn 2+ (1 and 5 mM), Co 2+ (1 mM) and Ba 2+ (1 mM) inhibited protease from E. coli inhibited the enzyme. Study on the effect of metals ion and specific inhibitors indicated that protease from E.coli was serin metaloenzyme. Moleculer weight of protease by using SDSPAGE and zymogram technique from E. coli was 36 kDa. _____________________________________________________________________________________________ In this research, we reported that production of protease from Escherichia coli. Characterization of the extracellular protease was presented. EXPERIMENTAL SECTION Protease Production The LB media contained tryptone1 %, NaCl 1 % dan yeast extract 0.5 % (w/v). The cell growth was monitored turbidimetrically through absorbance at l = 620 nm. As much as 10 % of seedling culture with optical density of 0.8 (at 620 nm) was sub-cultured into the same media for enzyme production. Incubation was conducted at 37 °C and samples were taken for analysis of enzyme activity.
Efforts to prevent and overcome various degenerative diseases can be realized by developing funct... more Efforts to prevent and overcome various degenerative diseases can be realized by developing functional foods that are known as natural or processed foods containing bioactive components that have the potential to improve health status. One of whole foods that has potency to be developed as functional food is soft tofu dessert. Soft tofu dessert has two main components which are soft tofu and ginger drink. However, there is lack of references providing the evidence of the characteristics and health benefit or soft tofu dessert. This study provide data to support the development of soft tofu dessert as a whole food that has optimum characteristic and contains benefit for health as well. The research objectives were to test radical scavenging capacity of soft tofu dessert and its component by implementing DPPH method. Antioxidant capacity of the samples was observed by using DPPH method (517 nm). Ranges of concentration were observed to determine IC50 of each sample. IC50 value present...
Indonesia suffered from several nutrition problems, one of them is vitamin A deficiency. On the o... more Indonesia suffered from several nutrition problems, one of them is vitamin A deficiency. On the other hand, people are concerned about the excess level of syntetic food colorant consumption. Red palm oil (RPO) is one of the solutions of the problem, because its high carotene content can act as pro- vitamin A and yellowish food colorant. Microencapsulation of RPO is one way to protect carotene content during process. The aim of this research is to obtain informations about application of micro-encapsulated RPO (MRPO) in instant noodle. Wall materials used for RPO microencapsulation were maltodextrin and sodium caseinate. MRPO had 1.15% moisture content, 123.42 μg carotene/g powder, and 91.96% water solubility. MRPO then applied in instant noodle as much as 6.5% and 13% of wheat our to ful ll 20% (120 RE/person/day) of Nutrients Labelling Value (NLV) for adults (Kemenkes 2013). Instant noodle with 6.5% MRPO contained 127.89 RE. It also had 10.53% solid loss during cooking and 146.99% ...
The purpose of the research was to analyze how food-based micronutrient intervention affected: a ... more The purpose of the research was to analyze how food-based micronutrient intervention affected: a decreasing rate of anemia prevalence, vitamin A deficiency and ferritin depletion of pregnant women, as well as weight gain of pregnant women during pregnancy. The research was conducted in three sub districts of Bogor Regency for 12 months with 6 months of intervention period. The subjects of the study were divided into two groups. The first group consisted of pregnant women being intervened with food having been fortified with multi micronutrient substances such as iodine, zinc, iron, vitamin A, vitamin C, and folic acid. The second group or the control group was without food intervention. The number of sample for each group was 70 pregnant women. Those chosen as samples were pregnant women of 18-35 years old, being 2-5 month pregnant, having no smoking and drinking habit, and no serious/chronic illness. The intervention comprised of milk, biscuits and rice noodles. The pregnant women ...
In Indonesia, the growth of food processing industry and ready to eat food/dishes follow the grow... more In Indonesia, the growth of food processing industry and ready to eat food/dishes follow the growth of fast-food outlets, fast-food chains, and restaurants. The changes of food consumption pattern in Indonesian consumers is shown by the increase in consumption of processed and fast foods rich in energy, high in sugar, salt, and fat, but low in fiber. Combined with the lack of physical activities or exercise, there may be an increase in non-communicable diseases (NCD) risks. The role of all stakeholders is needed to protect consumers from NCD risks, particularly hypertension, stroke and coronary heart disease, which are partly due to excessive intake of sugar, salt, and fat. In response to this problem, the Ministry of Health has issued a regulation on the Inclusion of Information on Sugar, Salt, and Fats (SSF) Contents (# 30/2013), as well as Health Messages for Processed and Ready to Eat Food. The government has also launched the 2014 Nutrition Balance Guideline. To support its imp...
Type 2 diabetes is a metabolic disease associated with lifestyle, including consumption behaviors... more Type 2 diabetes is a metabolic disease associated with lifestyle, including consumption behaviors. This study was conducted to examine the relationship between behaviors of consumption and lifestyle on prevalence of type 2 diabetes in Indonesia. The risk factor determined by univariate analysis. Relation between diabetes prevalence risk factors analyzed using bivariate methods. To determine main risk factors of diabetes used multivariate analysis. Scoring models developing to predict type 2 diabetes risk based on sensitivity and specificity test from major risk factors, to obtain cut off point score for respondents who predicted have diabetes risk. Analysis showed that factor of sweet beverages consumption has OR value (odds ratio) 1.25. This value means that respondents who frequently consume sweetened foods and drinks will be at diabetes risk 1.25 times, compared from not consume. Risk value of consumption food made from flour is 1.22. Diabetes risk for respondents who have modera...
Consumption of processed meat is associated to cancer risk increasing. This study used secondary ... more Consumption of processed meat is associated to cancer risk increasing. This study used secondary data from RISKESDAS 2013 with a case-control study design, is aimed to analyze the cancer prevelance in Indonesia based on food consumption patterns and lifestyles. The case population is 90 people suffering from cancer and 90 people with no cancer randomly selected as control. Respondent profiles were analyzed by univariate analysis. The relationship of cancer risk factors were analyzed by bivariate analysis and determination of risk factors using multivariate analysis. Sensitivity and specificity analyses showed the cancer vulnerable age is ≥46 years. Processed meat consumption is associated significantly (p=0.000; OR=1.25) in the cancer prevelance. Respondents frequently eat processed meat risk is predicted 1.25 times compared to those not taking. Vegetable consumption (p=0.046; OR=0.509) and fruit consumption (p=0.022; OR=0.365) related significantly to cancer. Vegetables consumption...
Metode ekstraksi peptida terlarut pada produk kedelai dan fermentasi kedelai sangat bervariasi. P... more Metode ekstraksi peptida terlarut pada produk kedelai dan fermentasi kedelai sangat bervariasi. Penelitian ini dilakukan untuk menganalisa sifat kelarutan peptida dengan berat molekul kecil pada sampel tempe yang diambil dari dua jenis kedelai (GMO dan non-GMO) serta dua jenis perlakuan (perebusan dan tanpa perebusan) yang berbeda. Pelarut yang digunakan meliputi air dan pelarut organik yang umum digunakan dalam ekstraksi peptida kedelai dan produk memberikan tingkat kelarutan peptida tempe kedelai lebih baik dibanding pelarut air (p < 0,05). Penambahan asam peptida terlarut hingga 1,522 mM (31,7%). Tempe GMO menunjukkan kelarutan peptida lebih tinggi dibanding non-GMO sedangkan proses perebusan juga diketahui mempunyai tingkat kelarutan yang lebih tinggi dibanding tempe tanpa perebusan.
Kehidupan manusia dimulai sejak dalam kandungan ibunya. Selama kehamilan terjadi peningkatan kebu... more Kehidupan manusia dimulai sejak dalam kandungan ibunya. Selama kehamilan terjadi peningkatan kebutuhan zat gizi, sehingga sering terjadi defisiensi gizi. Beberapa defisiensi gizi yang sering terjadi adalah kurang energi dan protein, anemia gizi besi, kekurangan ...
The purpose of this study is to know the general behavior of the consumers of herbal tea in Bogor... more The purpose of this study is to know the general behavior of the consumers of herbal tea in Bogor; In particular aims to: (1) Identify the internal factors that include a consumer culture and the psychological factors that influence the purchase decision process product herbal tea products by consumers, (2) Identify and analyze factors in the process of product purchase decisions by consumers herbal tea, (3) Identify the behavior of consumer product marketing strategy of herbal tea. This study was conducted at the outlets own by PT. Liza Herbal International (LHI), in the city of Bogor. The population in this study is everyone in Bogor that consume their herbal tea product. Sampling is done by accidental sampling method, namely the consumers of herbal tea that is found across the research area (outlets that sell products herbal tea production by Liza Herbal). From 23 outlets located in the city of Bogor, each outlet is taken five respondents; a total of 115 respondents. This study u...
Jurnal Mutu Pangan : Indonesian Journal of Food Quality, 2020
Stunting is an important sign of chronic malnutrition that exists in early life with greater infe... more Stunting is an important sign of chronic malnutrition that exists in early life with greater infection risk and with many long-term effects, including the need for physical work. Stunting is a problem for the Indonesian people to produce a generation that has global competitiveness. In general, this study aims to determine the effect of food consumption on the adequacy and balance of nutrition between stunted and normal children in 5 provinces in Indonesia. Specifically, this study aims to (1) lassify toddlers based on height according to age in the stunting and normal categories, (2) get a profile of stunting and normal toddler food consumption, (3) analyze data on nutrient intake and food contribution in the stunting group and normal, (4) analyze data on the adequacy and balance of nutrition from food intake in stunting and normal children under five in 5 provinces in Indonesia. This study used secondary data of food consumption data from SKMI 2014 and anthropometric data from Ris...
Purple Dioscorea alata (DA) tuber has health benefits due to its bioactive anthocyanins, which be... more Purple Dioscorea alata (DA) tuber has health benefits due to its bioactive anthocyanins, which belong to polyphenolic group. Tuber is commonly made into flour to optimize its uses, however, the anthocyanins undergo significant degradation during processing because of the endogenous polyphenol oxidase activities. This research investigated factors that retain anthocyanins and polyphenols in the purple DA flour as well as its antioxidant capacity. The types of treatments during milling process should be taken into account; for instance, soaking in citric acid and blanching in order to preserve the bioactive compounds. To examine the inhibitory effects of acidic soaking and steam blanching on polyphenol oxidase activities, these experiments used four levels of citric acid (0, 0.25, 0.5, and 1%) and two levels of steam blanching time course (5 and 10 minutes). It was found that steam blanching for 5 or 10 minutes could reduce the activity of polyphenol oxidase, and consequently, retard the oxidation process and retain the polyphenolic compounds. Soaking the purple DA slices into a 1% citric acid solution followed by steam blanching for 10 min resulted in the highest total anthocyanins (104.36 mg/100 g), polyphenols (198.52 mg equivalent gallic acid/100 g), with an antioxidant capacity of 1.300 mg trolox equivalent/100 g. This study showed that the retention of bioactive compounds of DA tuber through soaking the tuber slices in solution containing inexpensive chemicals like citric acid at low concentrations, combined with 10 minutes of steam blanching resulted in flour containing total anthocyanins and phenolic as high as 44.51 and 62.58% of fresh tuber, respectively.
Diantara komoditas pangan yang berpotensi tinggi dieksplorasi khasiatnya adalah buah merah yang t... more Diantara komoditas pangan yang berpotensi tinggi dieksplorasi khasiatnya adalah buah merah yang tumbuh menyebar di daerah Papua. Penelitian ini bertujuan untuk mendapatkan: Metode ekstraksi buah merah dan karakterisasi sifat fisiko-kimia buah merah; Pengaruh ekstrak terhadap proliferasi sel limfosit; Pengaruh ekstrak terhadap fungsi hati; Toksisitas ekstrak; Khasiat ekstrak dalam menghambat proliferasi sel kanker. Pengekstraksian buah merah (Pandanus conoideus lam.) varietas panjang dari Papua yang diuji: metode ekstraksi tradisional masyarakat Papua dan metode modifikasinya (minimalisasi waktu pemanasan: modifikasi-1 dan 2). Penelitian dilakukan di lab secara in vitro dan atau in vivo. Penelitian memperlihatkan metode ekstraksi modifikasi-1 (pemanasan t1 15 menit, t2 45 menit) dan metode tradisional (pemanasan t1 30 menit; t2 3 jam) memberikan rendemen minyak relatif sama (20 21 %). Metode modifikasi-2 (pemanasan t1 15 menit pada autoclave) memberikan karakteristik fisikokimia dan ...
Wedang tahu merupakan olahan tradisional kombinasi antara tahu sutra yang disiram dengan kuah jah... more Wedang tahu merupakan olahan tradisional kombinasi antara tahu sutra yang disiram dengan kuah jahe. Kedelai dan jahe yang menjadi bahan baku utama dalam pembuatan wedang tahu memiliki sifat fungsional bagi tubuh bila dikonsumsi. Hal ini menjadikan wedang tahu berpotensi untuk dikembangkan sebagai pangan fungsional. Mutu tekstur tahu sutra menjadi salah satu faktor penentu kualitas wedang tahu. Penambahan karagenan pada pembuatan tahu sutra diharapkan dapat meningkatkan mutu tekstur tahu sutra yang dihasilkan. Tujuan penelitian adalah menentukan kombinasi konsentrasi kalsium sulfat dan karagenan sehingga diperoleh nilai respon rendemen dan tekstur yang optimal menggunakan program Design Expert 7.0. Penentuan formula optimal didasarkan pada hasil pengamatan secara visual (subjektif) yang dikorelasikan dengan hasil pengukuran tekstur secara objektif menggunakan TA-XT2i Texture Analyzer. Formula optimal kemudian dilanjutkan dengan uji sensori, uji proksimat, perhitungan angka kecukupan ...
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah
Bisnis restoran adalah usaha komersial yang harus dilandasi rasa keinginan mendapatkan keuntungan... more Bisnis restoran adalah usaha komersial yang harus dilandasi rasa keinginan mendapatkan keuntungan tertentu, sehingga dalam pelaksanaannya selalu menghitung untung-ruginya dan pada akhirnya mengharapkan keuntungan. Tujuan penelitian: (1) mengidentifikasi faktor internal dan eksternal restoran menu makanan khas makassar, yang dapat memengaruhi perkembangan bisnis restoran; (2) menyusun strategi bisnis restoran menu makanan khas Makassar; (3) menganalisis kepuasan konsumen yang sudah menjadi pelanggan restoran dengan menu makanan khas Makassar. Lokasi penelitian dilaksanakan di Restoran Khas Makassar Marannu dan Karebosi Kelapa Gading. Metode analisis data yang digunakan adalah Metode Matriks EFE (External Factor Evaluation) dan IFE (Internal Factor Evaluation), Analisis IE (Internal External), SWOT (Strengths, Weakness, Opportunities and Threats), Customer Satisfaction Index (CSI) dan Importance Performance Analysis (IPA). Posisi matriks IE menunjukkan posisi strategi pertumbuhan dan ...
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Guava leaves extract were known to be rich in polyphenols and had an antihyperglycemic activity. ... more Guava leaves extract were known to be rich in polyphenols and had an antihyperglycemic activity. Carbohydrate source food modified with polyphenols had lower digestibility and glycemic index than native. For that reason, tapioca (Manihot utilissima) modified with guava leaves extract was expected for reducing the risk of diabetes mellitus. The antihyperglycemic activity of tapioca starch modified with red guava leaf extract and its native starch were evaluated in streptozotocin-induced diabetic Sprague Dawley rats aged 2 months (weight 175-250 g). Rats were fed with tapioca starch modified with 4 percent guava leaf extract and native tapioca for 35 days. The rats, the blood glucose level, and pancreatic Langerhans islets were assayed. The result showed that tapioca starch modified with 4 percent guava leaves extract had antihyperglycemic activity compared to its native starch. Tapioca starch modified with 4 percent guava leaves extract significantly increased beta-cell pancreas dens...
Product of red palm oil is a new product which is still not marketed yet insufficient quantity so... more Product of red palm oil is a new product which is still not marketed yet insufficient quantity so that it is not recognized by many people . Because of that, it needs promotion about the benefit and quality for the consumer. The approach in this research is market or selling the product of red palm oil to the respondent through direct marketing ( door to door ), and at the same time do the analysis of consumer’s perception to the product of red palm oil. In general the aim of this research is to know consumer’s perception in getting decision of buying and strategy alternative which can be done in marketing of red palm oil in Perumahan Ciomas Permai, Bogor. Location of this research is in Perumahan Ciomas Permai, Blok B Desa Ciapus Kecamatan Ciomas Kabupaten Bogor. The method of this research is case study with descriptive and quantitative analysis with multiple regression. The processing and data analysis were done with application of Microsoft Excel, which is shown in the form of t...
The Angiotensin-I-converting enzyme (ACE) is a peptidase with a significant role in the regulatio... more The Angiotensin-I-converting enzyme (ACE) is a peptidase with a significant role in the regulation of blood pressure. Within this work, a systematic review on the enzymatic preparation of Angiotensin-I-Converting Enzyme inhibitory (ACEi) peptides is presented. The systematic review is conducted by following PRISMA guidelines. Soybeans and velvet beans are known to have high protein contents that make them suitable as sources of parent proteins for the production of ACEi peptides. Endopeptidase is commonly used in the preparation of soybean-based ACEi peptides, whereas for velvet bean, a combination of both endo- and exopeptidase is frequently used. Soybean glycinin is the preferred substrate for the preparation of ACEi peptides. It contains proline as one of its major amino acids, which exhibits a potent significance in inhibiting ACE. The best enzymatic treatments for producing ACEi peptides from soybean are as follows: proteolytic activity by Protease P (Amano-P from Aspergillus s...
Tepung jagung merupakan sumber bahan pangan yang potensial untuk diolah menjadi mi jagung kering.... more Tepung jagung merupakan sumber bahan pangan yang potensial untuk diolah menjadi mi jagung kering. Permasalahan yang masih dihadapi dari penggunaan tepung jagung dalam mi jagung, terutama yang menggunakan 100% tepung jagung alami, adalah sifat kehilangan pemasakan ( cooking loss ) yang tinggi dan mutu tekstur (elastisitas, kekerasan dan kelengketan) yang masih kurang diterima. Salah satu cara untuk mengatasi masalah tersebut adalah dengan memodifikasi tepung jagung secara fisik dengan teknik heat moisture treatment (HMT) sehingga tepung jagung dapat digunakan dalam formulasi mi jagung. Penelitian ini bertujuan untuk menentukan kondisi proses modifikasi tepung jagung dengan HMT, yaitu suhu (100, 110 dan 120 o C), waktu pemanasan (3, 6 dan 9 jam), dan tingkat substitusi (0, 5, 10, 15 dan 20%) tepung jagung HMT untuk menghasilkan mi jagung. Data viskogram yang diukur dengan Rapid Visco Analyzer (RVA) menunjukkan bahwa tepung jagung yang dimodifikasi HMT pada 110 o C selama 6 jam dengan ...
The purpose of this research was to production and characterization protease from patogenic bacte... more The purpose of this research was to production and characterization protease from patogenic bacteria Escherchia coli. The optimum pH and temperature of protease from Escherichia coli were 7.5 and 40 ºC, respectively. Co 2+ (5 mM) and Ba 2+ (5 mM) increased E. coli protease whereas Na + (1 and 5 mM), K + (1 and 5 mM), Mn 2+ (1 and 5 mM), Co 2+ (1 mM) and Ba 2+ (1 mM) inhibited protease from E. coli inhibited the enzyme. Study on the effect of metals ion and specific inhibitors indicated that protease from E.coli was serin metaloenzyme. Moleculer weight of protease by using SDSPAGE and zymogram technique from E. coli was 36 kDa. _____________________________________________________________________________________________ In this research, we reported that production of protease from Escherichia coli. Characterization of the extracellular protease was presented. EXPERIMENTAL SECTION Protease Production The LB media contained tryptone1 %, NaCl 1 % dan yeast extract 0.5 % (w/v). The cell growth was monitored turbidimetrically through absorbance at l = 620 nm. As much as 10 % of seedling culture with optical density of 0.8 (at 620 nm) was sub-cultured into the same media for enzyme production. Incubation was conducted at 37 °C and samples were taken for analysis of enzyme activity.
Efforts to prevent and overcome various degenerative diseases can be realized by developing funct... more Efforts to prevent and overcome various degenerative diseases can be realized by developing functional foods that are known as natural or processed foods containing bioactive components that have the potential to improve health status. One of whole foods that has potency to be developed as functional food is soft tofu dessert. Soft tofu dessert has two main components which are soft tofu and ginger drink. However, there is lack of references providing the evidence of the characteristics and health benefit or soft tofu dessert. This study provide data to support the development of soft tofu dessert as a whole food that has optimum characteristic and contains benefit for health as well. The research objectives were to test radical scavenging capacity of soft tofu dessert and its component by implementing DPPH method. Antioxidant capacity of the samples was observed by using DPPH method (517 nm). Ranges of concentration were observed to determine IC50 of each sample. IC50 value present...
Indonesia suffered from several nutrition problems, one of them is vitamin A deficiency. On the o... more Indonesia suffered from several nutrition problems, one of them is vitamin A deficiency. On the other hand, people are concerned about the excess level of syntetic food colorant consumption. Red palm oil (RPO) is one of the solutions of the problem, because its high carotene content can act as pro- vitamin A and yellowish food colorant. Microencapsulation of RPO is one way to protect carotene content during process. The aim of this research is to obtain informations about application of micro-encapsulated RPO (MRPO) in instant noodle. Wall materials used for RPO microencapsulation were maltodextrin and sodium caseinate. MRPO had 1.15% moisture content, 123.42 μg carotene/g powder, and 91.96% water solubility. MRPO then applied in instant noodle as much as 6.5% and 13% of wheat our to ful ll 20% (120 RE/person/day) of Nutrients Labelling Value (NLV) for adults (Kemenkes 2013). Instant noodle with 6.5% MRPO contained 127.89 RE. It also had 10.53% solid loss during cooking and 146.99% ...
The purpose of the research was to analyze how food-based micronutrient intervention affected: a ... more The purpose of the research was to analyze how food-based micronutrient intervention affected: a decreasing rate of anemia prevalence, vitamin A deficiency and ferritin depletion of pregnant women, as well as weight gain of pregnant women during pregnancy. The research was conducted in three sub districts of Bogor Regency for 12 months with 6 months of intervention period. The subjects of the study were divided into two groups. The first group consisted of pregnant women being intervened with food having been fortified with multi micronutrient substances such as iodine, zinc, iron, vitamin A, vitamin C, and folic acid. The second group or the control group was without food intervention. The number of sample for each group was 70 pregnant women. Those chosen as samples were pregnant women of 18-35 years old, being 2-5 month pregnant, having no smoking and drinking habit, and no serious/chronic illness. The intervention comprised of milk, biscuits and rice noodles. The pregnant women ...
In Indonesia, the growth of food processing industry and ready to eat food/dishes follow the grow... more In Indonesia, the growth of food processing industry and ready to eat food/dishes follow the growth of fast-food outlets, fast-food chains, and restaurants. The changes of food consumption pattern in Indonesian consumers is shown by the increase in consumption of processed and fast foods rich in energy, high in sugar, salt, and fat, but low in fiber. Combined with the lack of physical activities or exercise, there may be an increase in non-communicable diseases (NCD) risks. The role of all stakeholders is needed to protect consumers from NCD risks, particularly hypertension, stroke and coronary heart disease, which are partly due to excessive intake of sugar, salt, and fat. In response to this problem, the Ministry of Health has issued a regulation on the Inclusion of Information on Sugar, Salt, and Fats (SSF) Contents (# 30/2013), as well as Health Messages for Processed and Ready to Eat Food. The government has also launched the 2014 Nutrition Balance Guideline. To support its imp...
Type 2 diabetes is a metabolic disease associated with lifestyle, including consumption behaviors... more Type 2 diabetes is a metabolic disease associated with lifestyle, including consumption behaviors. This study was conducted to examine the relationship between behaviors of consumption and lifestyle on prevalence of type 2 diabetes in Indonesia. The risk factor determined by univariate analysis. Relation between diabetes prevalence risk factors analyzed using bivariate methods. To determine main risk factors of diabetes used multivariate analysis. Scoring models developing to predict type 2 diabetes risk based on sensitivity and specificity test from major risk factors, to obtain cut off point score for respondents who predicted have diabetes risk. Analysis showed that factor of sweet beverages consumption has OR value (odds ratio) 1.25. This value means that respondents who frequently consume sweetened foods and drinks will be at diabetes risk 1.25 times, compared from not consume. Risk value of consumption food made from flour is 1.22. Diabetes risk for respondents who have modera...
Consumption of processed meat is associated to cancer risk increasing. This study used secondary ... more Consumption of processed meat is associated to cancer risk increasing. This study used secondary data from RISKESDAS 2013 with a case-control study design, is aimed to analyze the cancer prevelance in Indonesia based on food consumption patterns and lifestyles. The case population is 90 people suffering from cancer and 90 people with no cancer randomly selected as control. Respondent profiles were analyzed by univariate analysis. The relationship of cancer risk factors were analyzed by bivariate analysis and determination of risk factors using multivariate analysis. Sensitivity and specificity analyses showed the cancer vulnerable age is ≥46 years. Processed meat consumption is associated significantly (p=0.000; OR=1.25) in the cancer prevelance. Respondents frequently eat processed meat risk is predicted 1.25 times compared to those not taking. Vegetable consumption (p=0.046; OR=0.509) and fruit consumption (p=0.022; OR=0.365) related significantly to cancer. Vegetables consumption...
Metode ekstraksi peptida terlarut pada produk kedelai dan fermentasi kedelai sangat bervariasi. P... more Metode ekstraksi peptida terlarut pada produk kedelai dan fermentasi kedelai sangat bervariasi. Penelitian ini dilakukan untuk menganalisa sifat kelarutan peptida dengan berat molekul kecil pada sampel tempe yang diambil dari dua jenis kedelai (GMO dan non-GMO) serta dua jenis perlakuan (perebusan dan tanpa perebusan) yang berbeda. Pelarut yang digunakan meliputi air dan pelarut organik yang umum digunakan dalam ekstraksi peptida kedelai dan produk memberikan tingkat kelarutan peptida tempe kedelai lebih baik dibanding pelarut air (p < 0,05). Penambahan asam peptida terlarut hingga 1,522 mM (31,7%). Tempe GMO menunjukkan kelarutan peptida lebih tinggi dibanding non-GMO sedangkan proses perebusan juga diketahui mempunyai tingkat kelarutan yang lebih tinggi dibanding tempe tanpa perebusan.
Kehidupan manusia dimulai sejak dalam kandungan ibunya. Selama kehamilan terjadi peningkatan kebu... more Kehidupan manusia dimulai sejak dalam kandungan ibunya. Selama kehamilan terjadi peningkatan kebutuhan zat gizi, sehingga sering terjadi defisiensi gizi. Beberapa defisiensi gizi yang sering terjadi adalah kurang energi dan protein, anemia gizi besi, kekurangan ...
The purpose of this study is to know the general behavior of the consumers of herbal tea in Bogor... more The purpose of this study is to know the general behavior of the consumers of herbal tea in Bogor; In particular aims to: (1) Identify the internal factors that include a consumer culture and the psychological factors that influence the purchase decision process product herbal tea products by consumers, (2) Identify and analyze factors in the process of product purchase decisions by consumers herbal tea, (3) Identify the behavior of consumer product marketing strategy of herbal tea. This study was conducted at the outlets own by PT. Liza Herbal International (LHI), in the city of Bogor. The population in this study is everyone in Bogor that consume their herbal tea product. Sampling is done by accidental sampling method, namely the consumers of herbal tea that is found across the research area (outlets that sell products herbal tea production by Liza Herbal). From 23 outlets located in the city of Bogor, each outlet is taken five respondents; a total of 115 respondents. This study u...
Jurnal Mutu Pangan : Indonesian Journal of Food Quality, 2020
Stunting is an important sign of chronic malnutrition that exists in early life with greater infe... more Stunting is an important sign of chronic malnutrition that exists in early life with greater infection risk and with many long-term effects, including the need for physical work. Stunting is a problem for the Indonesian people to produce a generation that has global competitiveness. In general, this study aims to determine the effect of food consumption on the adequacy and balance of nutrition between stunted and normal children in 5 provinces in Indonesia. Specifically, this study aims to (1) lassify toddlers based on height according to age in the stunting and normal categories, (2) get a profile of stunting and normal toddler food consumption, (3) analyze data on nutrient intake and food contribution in the stunting group and normal, (4) analyze data on the adequacy and balance of nutrition from food intake in stunting and normal children under five in 5 provinces in Indonesia. This study used secondary data of food consumption data from SKMI 2014 and anthropometric data from Ris...
Purple Dioscorea alata (DA) tuber has health benefits due to its bioactive anthocyanins, which be... more Purple Dioscorea alata (DA) tuber has health benefits due to its bioactive anthocyanins, which belong to polyphenolic group. Tuber is commonly made into flour to optimize its uses, however, the anthocyanins undergo significant degradation during processing because of the endogenous polyphenol oxidase activities. This research investigated factors that retain anthocyanins and polyphenols in the purple DA flour as well as its antioxidant capacity. The types of treatments during milling process should be taken into account; for instance, soaking in citric acid and blanching in order to preserve the bioactive compounds. To examine the inhibitory effects of acidic soaking and steam blanching on polyphenol oxidase activities, these experiments used four levels of citric acid (0, 0.25, 0.5, and 1%) and two levels of steam blanching time course (5 and 10 minutes). It was found that steam blanching for 5 or 10 minutes could reduce the activity of polyphenol oxidase, and consequently, retard the oxidation process and retain the polyphenolic compounds. Soaking the purple DA slices into a 1% citric acid solution followed by steam blanching for 10 min resulted in the highest total anthocyanins (104.36 mg/100 g), polyphenols (198.52 mg equivalent gallic acid/100 g), with an antioxidant capacity of 1.300 mg trolox equivalent/100 g. This study showed that the retention of bioactive compounds of DA tuber through soaking the tuber slices in solution containing inexpensive chemicals like citric acid at low concentrations, combined with 10 minutes of steam blanching resulted in flour containing total anthocyanins and phenolic as high as 44.51 and 62.58% of fresh tuber, respectively.
Diantara komoditas pangan yang berpotensi tinggi dieksplorasi khasiatnya adalah buah merah yang t... more Diantara komoditas pangan yang berpotensi tinggi dieksplorasi khasiatnya adalah buah merah yang tumbuh menyebar di daerah Papua. Penelitian ini bertujuan untuk mendapatkan: Metode ekstraksi buah merah dan karakterisasi sifat fisiko-kimia buah merah; Pengaruh ekstrak terhadap proliferasi sel limfosit; Pengaruh ekstrak terhadap fungsi hati; Toksisitas ekstrak; Khasiat ekstrak dalam menghambat proliferasi sel kanker. Pengekstraksian buah merah (Pandanus conoideus lam.) varietas panjang dari Papua yang diuji: metode ekstraksi tradisional masyarakat Papua dan metode modifikasinya (minimalisasi waktu pemanasan: modifikasi-1 dan 2). Penelitian dilakukan di lab secara in vitro dan atau in vivo. Penelitian memperlihatkan metode ekstraksi modifikasi-1 (pemanasan t1 15 menit, t2 45 menit) dan metode tradisional (pemanasan t1 30 menit; t2 3 jam) memberikan rendemen minyak relatif sama (20 21 %). Metode modifikasi-2 (pemanasan t1 15 menit pada autoclave) memberikan karakteristik fisikokimia dan ...
Wedang tahu merupakan olahan tradisional kombinasi antara tahu sutra yang disiram dengan kuah jah... more Wedang tahu merupakan olahan tradisional kombinasi antara tahu sutra yang disiram dengan kuah jahe. Kedelai dan jahe yang menjadi bahan baku utama dalam pembuatan wedang tahu memiliki sifat fungsional bagi tubuh bila dikonsumsi. Hal ini menjadikan wedang tahu berpotensi untuk dikembangkan sebagai pangan fungsional. Mutu tekstur tahu sutra menjadi salah satu faktor penentu kualitas wedang tahu. Penambahan karagenan pada pembuatan tahu sutra diharapkan dapat meningkatkan mutu tekstur tahu sutra yang dihasilkan. Tujuan penelitian adalah menentukan kombinasi konsentrasi kalsium sulfat dan karagenan sehingga diperoleh nilai respon rendemen dan tekstur yang optimal menggunakan program Design Expert 7.0. Penentuan formula optimal didasarkan pada hasil pengamatan secara visual (subjektif) yang dikorelasikan dengan hasil pengukuran tekstur secara objektif menggunakan TA-XT2i Texture Analyzer. Formula optimal kemudian dilanjutkan dengan uji sensori, uji proksimat, perhitungan angka kecukupan ...
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah
Bisnis restoran adalah usaha komersial yang harus dilandasi rasa keinginan mendapatkan keuntungan... more Bisnis restoran adalah usaha komersial yang harus dilandasi rasa keinginan mendapatkan keuntungan tertentu, sehingga dalam pelaksanaannya selalu menghitung untung-ruginya dan pada akhirnya mengharapkan keuntungan. Tujuan penelitian: (1) mengidentifikasi faktor internal dan eksternal restoran menu makanan khas makassar, yang dapat memengaruhi perkembangan bisnis restoran; (2) menyusun strategi bisnis restoran menu makanan khas Makassar; (3) menganalisis kepuasan konsumen yang sudah menjadi pelanggan restoran dengan menu makanan khas Makassar. Lokasi penelitian dilaksanakan di Restoran Khas Makassar Marannu dan Karebosi Kelapa Gading. Metode analisis data yang digunakan adalah Metode Matriks EFE (External Factor Evaluation) dan IFE (Internal Factor Evaluation), Analisis IE (Internal External), SWOT (Strengths, Weakness, Opportunities and Threats), Customer Satisfaction Index (CSI) dan Importance Performance Analysis (IPA). Posisi matriks IE menunjukkan posisi strategi pertumbuhan dan ...
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Guava leaves extract were known to be rich in polyphenols and had an antihyperglycemic activity. ... more Guava leaves extract were known to be rich in polyphenols and had an antihyperglycemic activity. Carbohydrate source food modified with polyphenols had lower digestibility and glycemic index than native. For that reason, tapioca (Manihot utilissima) modified with guava leaves extract was expected for reducing the risk of diabetes mellitus. The antihyperglycemic activity of tapioca starch modified with red guava leaf extract and its native starch were evaluated in streptozotocin-induced diabetic Sprague Dawley rats aged 2 months (weight 175-250 g). Rats were fed with tapioca starch modified with 4 percent guava leaf extract and native tapioca for 35 days. The rats, the blood glucose level, and pancreatic Langerhans islets were assayed. The result showed that tapioca starch modified with 4 percent guava leaves extract had antihyperglycemic activity compared to its native starch. Tapioca starch modified with 4 percent guava leaves extract significantly increased beta-cell pancreas dens...
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