Jurnal Gizi Indonesia The Indonesian Journal of Nutrition最新文献

{"title":"The Influence of Aia Tempayang on Interleukin-2 (IL2) Levels on Female Rattus Norvegicus Sprague Dawley Strains in Breast Cancer Prevention","authors":"A. Nasihah, G. Anjani, M. Muniroh, A. Syauqy, Anang M.Legowo, N. Widyastuti","doi":"10.14710/jgi.11.1.13-17","DOIUrl":"https://doi.org/10.14710/jgi.11.1.13-17","url":null,"abstract":"Background: Breast cancer is a condition in which the cells in the breast tissue grow rapidly and uncontrollably. Risk factors for cancer are those caused by carcinogenic factors, behavior, and diet. Breast cancer causes a decrease in immunity. It can be prevented by consuming high-antioxidant foods such as Aia Tempayang. Aia Tempayang is made from caesalpinia sappan l., scaphium scaphigerum/seeds and ocimum basilicum seeds, each of which contains an antioxidant compound that prevents cancer.Objectives: To analyze the effect of Aia Tempayang  on the decline of interleukin-2 (il-2) as a deterrent to breast cancer.Materials and Methods: Female Sprague Dawley was 35 days old n= 30, and divided into five groups: normal control group (K1); control groups induced by DMBA without intervention (K2); treatment group induced by DMBA + caesalpinia sappan l. 0.072 g + scaphium scaphigerum 0.012 g + basilicum seeds 0.045 g (X1); treatment group induced by DMBA + caesalpinia sappan l 0.144 g + scaphium scaphigerum 0.024 g + basilicum seeds 0.09 g (X2); and treatment group induced by DMBA + caesalpinia sappan l 0.288 g + scaphium scaphigerum 0.048 g + basilicum seeds 0.18 g (X3). After 35 days of intervention, serum IL-2 was analyzed using ELISA method. Data analysis used Paired-T Test, One Way ANOVA, and Post-Hoc Bonferroni follow-up test. Results: There was a significant difference in serum IL-2 (p=0,000) between supplementation groups found after intervention.The X1, X2, and X3 groups showed decreased of IL-2 to the K2 group without intervention.Conclusion: Aia tempayang was effective in reducing interleukin-2 levels in the group of mice induced by DMBA for 35 days with doses of  X1, X2 and X3. The dose closest to the normal group is the intervention group X3 with a dose of Caesalpinia sappan l 0.288 g + Scaphium scaphigerum 0.048 g + Basilicum seed 0.18 g.","PeriodicalId":32498,"journal":{"name":"Jurnal Gizi Indonesia The Indonesian Journal of Nutrition","volume":"38 4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82824489","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nanocellulose as a Functional Ingredient in the Management of Metabolic Syndrome: A Review","authors":"Z. M. Latrobdiba","doi":"10.14710/jgi.11.1.1-12","DOIUrl":"https://doi.org/10.14710/jgi.11.1.1-12","url":null,"abstract":"Alternative treatments in the management of metabolic syndrome are required because multiple drugs for individual components was found to have negative side effects on other components. Functional ingredients, particularly fiber, has shown great benefits in improving metabolic syndrome. Nanocellulose is a novel type of fiber, derived from cellulose through various processes that result in a nanoscale fiber with the dimension below 100 nm. Its smaller size brought improvements to the physicochemical properties of cellulose and consequently its biological activities. Nanocellulose appear to exhibit distinct functional activities that affect various processes in the gastrointestinal tract, including interference in lipid and carbohydrate digestion and reinforcement of gut microflora. These properties may ameliorate abdominal obesity, dyslipidemia, hyperglycemia, and high blood pressure through similar mechanisms of both soluble and insoluble fibers. In this review, we first introduce nanocellulose and its particular characteristics that makes it separate from cellulose. With the limited studies available, we try to go in depth into its activity in the gastrointestinal tract followed by the possible implications of those functional properties on health, especially on the components of metabolic syndrome. Lastly, we discuss the potential applications and advantages of incorporating nanocellulose in functional food for the management of metabolic syndrome.","PeriodicalId":32498,"journal":{"name":"Jurnal Gizi Indonesia The Indonesian Journal of Nutrition","volume":"65 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83934789","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Dietary Interventions on Gut Microbiome in Overweight or Obese Adults: A Systematic Review of Randomized Controlled Trials","authors":"Tri Ayu Setiyaning Tiyas, Mochammad Sulchan, E. Lestari, E. Noer, A. Pramono","doi":"10.14710/jgi.11.1.18-38","DOIUrl":"https://doi.org/10.14710/jgi.11.1.18-38","url":null,"abstract":"Background: It has been shown that gut microbiota dysbiosis may induce intestinal permeability, and systemic inflammation, leading to metabolic dysregulation. Furthermore, it has been implicated in the etiology of obesity. Dietary intake is known to affect the gut microbiota. These RCTs suggested that different dietary interventions may exhibit different effects on the composition of gut microbiota in overweight or obese individuals.Objectives: This systematic review aimed to determine the effect of dietary intervention on the gut microbiota profiles in overweight or obese adults. The primary outcome of this systematic review is alpha-beta diversity and its changes at the species level.Materials and Methods: This systematic review followed the PRISMA guidelines and was registered in the PROSPERO database with registration number CRD42022298891. A systematic search was conducted through the databases PubMed, MEDLINE, CINAHL, and Scopus literature using the terms: “gut microbiota”,“microbiome”,“overweight”,“obesity”, “insulin sensitivity”,“insulin resistance”,“blood glucose”,“randomized controlled trial”. After screening abstracts and full texts, 18 articles were extracted by two authors.Results: Among the 18 RCT studies, dietary intervention gave an impact on gut microbiota alpha diversity changes in four studies. However, 7 studies showed no significant changes or differences compared to the placebo group. Beta diversity analysis was reported in 7 among 11 studies that performed alpha diversity analysis. Significant changes were found in food nutrients group (fiber supplementation) studies conducted over 8-12 weeks period. Seven more studies did not report any analysis of variance in either alpha or beta diversity. Changes in the composition of gut microbiota could be observed in dietary pattern interventions and resulting in improved metabolic status, except in the fried meat group diet. Interventions with food groups, food nutrients, and probiotics did not change the composition of gut microbiota.Conclusion: The effects of dietary interventions on alpha-beta diversity are inconsistent, but rather showed more consistent effects on the changes in microbiota composition, especially in dietary pattern interventions.  ","PeriodicalId":32498,"journal":{"name":"Jurnal Gizi Indonesia The Indonesian Journal of Nutrition","volume":"50 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84772549","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Body Mass Index is The Most Associated Anthropometry Indicators of Obesity with Insulin Resistance in Female College Students","authors":"F. F. Dieny, S. Rose, A. Tsani","doi":"10.14710/jgi.11.1.66-76","DOIUrl":"https://doi.org/10.14710/jgi.11.1.66-76","url":null,"abstract":"Background: Dysfunction of body tissues due to excessive food consumption is often referred to obesity. Excess storage of visceral fat can develop insulin resistance. Insulin resistance is associated with cardiovascular diseases. Anthropometric measurements can illustrate the early risk of insulin resistance. The aim of this study is to identify the association between anthropometric indicators and insulin resistance.Materials and Methods: The participants in this study were 163 female students aged 19-24 years who live in Semarang. This is a cross sectional study with a purposive sampling method using the \"google form\". Anthropometric data that were collected in this study include weight, height, waist cirrcumference, hip, sagittal abdominal diameter. Biochemical data that were collected include blood sugar and insulin levels. The data were analyzed using Pearson Correlation test and Multiple Linear Regression test.Results: Anthropometric indicators with high risk were 72.4% for Waist to Height Ratio  (WHtR); 22.1% for Waist Hip Ratio (WHR); 35.6% for Body Mass Index (BMI); 12.2% for Sagittal Abdominal Diameter (SAD) and 55.2% for waist cirrcumference. Meanwhile, subjects with high Fasting Blood Glucose levels was 16.6%, subjects had the Conicity Index (C-Index) at risk was 74.8% and based on the Relative Fat Mass (RFM) it was 23.9% of the participants were at risk of obesity and high Homeostasis Model Assessment of Insulin Resistance (HOMA-IR) levels were 74.2%. Anthropometric indicators of obesity, including Conicity Index, Relative Fat Mass, WHtR, WHR, BMI, SAD, and waist and hip ratio were all positively associated with insulin resistance. Therefore, multivariate analysis showed that an increase in body mass index is an indicator that is most associated with the insulin resistance (p<0,001).Conclusion: Body Mass Index is the anthropometric indicator that is most associated with insulin resistance.","PeriodicalId":32498,"journal":{"name":"Jurnal Gizi Indonesia The Indonesian Journal of Nutrition","volume":"67 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87587904","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Determining the Valid Tools to Screen Malnutrition in Cancer Patients: A Comparison to Patient Generated-Subjective Global Assessment (PG-SGA)","authors":"S. Susetyowati, Rizka Maulida Sarasati, Farah Rizqi, Nadira D'mas Getare Sanubari, Atikah Nuraini","doi":"10.14710/jgi.11.1.49-56","DOIUrl":"https://doi.org/10.14710/jgi.11.1.49-56","url":null,"abstract":"Background: Nutrition screening tools are necessary to predict the risk of malnutrition for cancer patients. Objectives: This study aimed to investigate the validity of nutrition screening tools in identifying malnutrition among cancer patients.Materials and Methods: This cross-sectional study involved 175 oncology patients in Dr. Sardjito General Hospital. Malnutrition risk of participants was screened using Nutrition Risk Screening (NRS) 2002, Simple Nutrition Screening Tool (SNST), Malnutrition Screening Tool (MST), Nutriscore, and the Royal Marsden Nutrition Screening Tool (RMNST). Patient Generated-Subjective Global Assessment (PG-SGA) was used as a gold standard. Nutritional assessments, including Body Mass Index (BMI), Mid-Upper Arm Circumference (MUAC), albumin, hemoglobin, Total Leucocytes Count (TLC), and Hand Grip Strength (HGS), were used to evaluate nutritional status.Results: The NRS 2002, SNST, MST, Nutriscore and RMNST identified nutritional risk in 64.6%; 58.9%; 49.1%; 30.3%; 84.6%, respectively. The SNST obtained the highest level of AUC discrimination (0.8) compared to NRS 2002 (0.7); MST (0.7); Nutriscore (0.7); and RMNST (0.7). There was a significant association between nutrition screening with nutritional parameters except for TLC (P>0.005). Patients who were at risk of malnutrition had a lower average of objective assessment tools.Conclusion: All the nutritional screenings were valid to screen for malnutrition risk among cancer patients. Nutritional screening has a strong correlation with nutritional assessment. The lower risk detected by nutrition screening, the poorer the nutrition status measured by nutrition assessments. ","PeriodicalId":32498,"journal":{"name":"Jurnal Gizi Indonesia The Indonesian Journal of Nutrition","volume":"49 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80960271","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Consumption Pattern Score in Cancer Survivor with Chemotherapy Induced Nausea and Vomiting and Non-Cancer at Shelter Houses","authors":"Zanzabila Ayunda Puspita, C. Nissa, E. Probosari, D. Y. Fitranti","doi":"10.14710/jgi.11.1.57-65","DOIUrl":"https://doi.org/10.14710/jgi.11.1.57-65","url":null,"abstract":"Background: One of the most common effects of chemotherapy in cancer survivors is nausea and vomiting. This can affect the diversity of food consumed. Family support and assistance need to be done to increase food intake with one food provision.Objectives: This study aimed to find out the difference in the consumption pattern score among cancer survivors and non-cancers in shelter houses.Materials and Methods: This study was a cross-sectional study with a retrospective approach. The criteria of the case subject were undergoing chemotherapy, while the control subject criteria were included in one food supply. The total subject was 66 cancer survivors, with 33 subjects each. This research was conducted from August 2021 until October 2021 at Shelter Houses. The data included the subjects characteristic data, vomit nausea degree data using the Rhodes Index nausea vomiting and retching (RINVR), family support data, food intake data using the food frequency questionnaire (FFQ), and individual dietary diversity score (IDDS) questionnaires. Data collection is done by interviews in person and online. The data collected was analyzed using Chi-Square and bivariate test using Mann Whitney test.Results: The majority of cancer subjects were aged 40-59 years whereas non-cancer subjects were 20-39 years old. The subjects have special characteristics which are in low financial ability. Consumption of starchy foods (p<0.001) and green vegetables (p<0.006) in these two group subjects had significant differences. In addition, the consumption pattern score between cancer and non-cancer subjects made significant differences (p<0.001).Conclusion: Average consumption pattern scores showed cancer subjects were lower compared to non-cancer subjects. Thus, consumption patterns in cancer subjects did not variaty compared to non-cancer subjects. It is necessary to conduct further research by analyzing the diversity of food of each subject using a 1x24 hour for 3 days, food access questionnaire and food security.","PeriodicalId":32498,"journal":{"name":"Jurnal Gizi Indonesia The Indonesian Journal of Nutrition","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84853381","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The smartphone app (MyFitnessPal) reduce sugar-sweetened beverages intake among overweight and obese college students","authors":"Sorra Milwayani Septiyana, A. S. Aji, Eka Nuryandini, M. H. S. T. Penggalih, Esti Nurwanti","doi":"10.21927/ijnd.2021.9(3).130-138","DOIUrl":"https://doi.org/10.21927/ijnd.2021.9(3).130-138","url":null,"abstract":"<p align=\"center\"><strong>ABSTRAK</strong></p><p><strong><em>Latar Belakang:</em></strong><em> Peningkatan prevalensi obesitas dapat disebabkan oleh konsumsi sugar-sweetened beverages (SSBs). Sugar-sweetened beverages mengandung gula yang tinggi, sehingga berkontribusi pada meningkatnya asupan energi dan berkorelasi dengan obesitas. Kombinasi strategi pengaturan diet diperlukan untuk mengendalikan asupan makan terutama konsumsi SSBs dan mencegah terjadinya peningkatan berat badan. </em></p><p><strong><em>Tujuan:</em></strong><em> Penelitian ini bertujuan untuk mengetahui perbedaan rata-rata asupan energi dan gula dari SSBs setelah diberikan intervensi konseling gizi dan self-monitoring menggunakan aplikasi smartphone (MyFitnessPal) pada mahasiswa dengan status gizi overweight dan obese di Universitas Alma Ata Yogyakarta. </em></p><p><strong><em>Metode:</em></strong><em> Penelitian ini merupakan penelitian pretest-posttest with control group design. Populasi penelitian adalah mahasiswa Universitas Alma Ata Yogyakarta. Subjek penelitian berjumlah 68 orang mahasiswa (34 eksperimen dan 34 kontrol). Pengambilan subjek penelitian untuk menemukan mahasiswa overweight dan obese dengan teknik purposive sampling dan pengambilan subjek penelitian untuk eksperimen dan kontrol menggunakan teknik random sampling. Data asupan energi dan gula dari SSBs dengan formulir semi-quantitative food frequency questionnaire (SQ-FFQ). Analisis univariat menggunakan distribusi frekuensi dan analisis bivariat menggunakan uji Wilcoxon dan Mann-Whitney. Data dianalisis dengan menggunakan SPSS versi 20 dan nutrisurvey. </em></p><p><em><strong>Hasil:</strong> Hasil analisis menunjukkan terdapat perbedaan yang bermakna pada asupan energi dan gula dari SSBs antara kelompok eksperimen dan kelompok kontrol</em> (p<0.05).<em> Penurunan asupan energi dan gula dari SSBs pada kelompok eksperimen lebih besar daripada kelompok kontrol. </em></p><p><strong><em>Kesimpulan:</em></strong><em> Terdapat perbedaan yang bermakna pada rata-rata asupan energi dan gula dari SSBs setelah diberikan intervensi pada mahasiswa overweight dan obese. Konseling gizi dan self-monitoring asupan makan menggunakan aplikasi smartphone (MyFitnessPal) memperbaiki asupan energi dan gula dari SSBs. </em></p><p><em> </em></p><p><strong>KATA KUNCI:</strong><em> Konsumsi Sugar-Sweetened Beverages; Konseling Gizi; MyFitnessPal; Self-Monitoring </em></p><p><strong><em> </em></strong></p><p align=\"center\"><strong><em>ABSTRACT</em></strong></p><p><em><strong>Background:</strong></em><em> The increase in obesity prevalence can be caused by the consumption of sugar-sweetened beverages (SSBs). Sugar-sweetened beverages contain high levels of sugar, which contribute to increased energy intake and obesity risks. A combination of dietary strategies is needed to control food intake, especially consumption of SSBs, and prevent weight gain. </em></p><p><em><strong>Objectives:</strong></em><em> This study aimed to investigate the di","PeriodicalId":32498,"journal":{"name":"Jurnal Gizi Indonesia The Indonesian Journal of Nutrition","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84787636","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect on calcium intake on pain intensity during menstruation","authors":"Ami Febriza, Rosdiana Sahabuddin, Cindy Pratiwi Paradise, Shelli Faradiana","doi":"10.21927/ijnd.2021.9(3).124-129","DOIUrl":"https://doi.org/10.21927/ijnd.2021.9(3).124-129","url":null,"abstract":"ABSTRAK Latar Belakang: Dismenore atau nyeri haid adalah nyeri yang dirasakan pada saat menstruasi yang ditandai oleh rasa kram dan tertusuk pada perut bagian bawah. Kalsium merupakan salah satu mineral yang mempengaruhi kinerja otot. Kalsium dibutuhkan oleh tubuh untuk proses kontraksi otot pada organ reproduksi saat menstruasi.Tujuan: Penelitian ini bertujuan untuk menganalisis pengaruh konsumsi kalsium dalam mengurangi nyeri pada remaja.Metode: Penelitian ini merupakan penelitian observasional terhadap mahasiswa Pendidikan Dokter dengan jumlah responden sebanyak 127 orang. Pengambilan sampel menggunakan simple random sampling. Statu asupan konsumsi kalsium diukur dengan membandingkan konsumsi kalsium bersadarkan Recommended Dietary Allowance (RDA) yang diperoleh dengan menggunakan kuisoner Food Recall 24 Hours.Status asupan konsumsi kalsium dikategorikan kurang jika < 960 mg/hari dan cukup jika > 960 mg/hari. Intensitas nyeri haid diukur dengan menggunakan Universal Pain Assessment Tool. Data dianalisis dengan menggunakan uji Chi-square dan Independent-sample t-test.Hasil: Hasil penelitian ini menunjukkan bahwa rata-rata asupan kalsium 731.46±211.24 mg/hari. Sebanyak 73,2% responden mengonsumsi kurang dari 960 mg kalsium per hari. Terdapat hubungan signifikan antara asupan kalsium harian dengan nyeri haid p-value < 0,05). Asupan kalsium lebih rendah pada responden dengan nyeri haid intensitas ringan (679,82±179,79) dibandingkan dengan nyeri intensitas sedang (835,98±232,78).Kesimpulan: Asupan konsumsi kalsium yang lebih rendah berhubungan dengan tingkat intensitas nyeri haid.KATA KUNCI: kalsium; dismenore; nyeri haid  ABSTRACT Background: Dysmenorrhea or menstrual pain generally occurs in adolescents that characterized by such as spasmodic or stabbing pain of lower abdominal. Calcium is one of the essential minerals that can affect the performance of muscles in the body. It needed for the body to contract muscles, including muscles in the reproductive organs during menstruation.Objectives: To determine the role of calcium intake in reducing menstrual pain among adolescents.Methods: This study was an observational study of first-semester undergraduate medical students with 127 respondents. . Sampling used the simple random sampling method. Calcium intake status was calculated by comparing calcium consumption with the Recommended Dietary Allowance (RDA) of Calcium that collected using Food Recall 24 Hours questionnaire. Calcium intake status then categorized into insufficient if calcium intake is < 960 mg/day and adequate if calcium intake is > 960 mg/day. Menstrual pain intensity was measured using Universal Pain Assessment Tool. Chi-square and independent-sample t-test were used in analyzing data.Results: Our results showed that the average calcium intake was 731.46±211.24 mg/day. About 73.2% of respondents consumed less than 960 mg per day. There was a statistically association between level of calcium intake daily and menstrual pain (p-value","PeriodicalId":32498,"journal":{"name":"Jurnal Gizi Indonesia The Indonesian Journal of Nutrition","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84568133","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Snack bar formulation with beetroot (Beta vulgaris. L) flour as iron sources for adolescent girls","authors":"Zakia Umami, L. Rahmawati, A. Puspa","doi":"10.21927/ijnd.2021.9(3).111-117","DOIUrl":"https://doi.org/10.21927/ijnd.2021.9(3).111-117","url":null,"abstract":"<p><strong>ABSTRAK </strong></p><p><em><strong>Latar Belakang:</strong></em> Prevalensi anemia di Indonesia pada remaja putri meningkat dari 37.1% menurut Riskesdas 2013 menjadi 48.9% pada tahun 2018. Snackbar merupakan cemilan yang digemari oleh remaja. Penambahan tepung umbi bit pada snackbar sebagai sumber zat besi diharapkan menjadi alternatif cemilan sehat bagi remaja putri.</p><p><strong><em>Tujuan:</em></strong>  Untuk mengembangkan formula snack bar.</p><p><em><strong>Metode:</strong></em> Penelitian ini menggunakan desain eksperimental. Formulasi terdiri atas dua tahap yaitu tahap pertama menentukan formula terbaik tanpa penambahan tepung umbi bit. Tahap kedua yaitu formulasi dengan penambahan tepung umbi bit dengan tiga taraf yang berbeda yang terdiri atas F1 40 gram, F2 50 gram, F3 60 gram. Analisis kandungan zat gizi dilakukan melalui uji proksimat dan spektrofotometri.</p><p><em><strong>Hasil:</strong></em> Formula terbaik adalah F1 dengan penambahan tepung umbi bit sebanyak 40 gram. F1 mengandung 11,99% protein; 10,62% lemak; 53,04% karbohidrat; 4,76 mg zat besi (32% memenuhi AKG remaja putri dan 21,6% ALG kelompok umum), dengan total energi sebesar 355,75 kkal/100g.</p><p><em><strong>Kesimpulan:</strong></em> Tepung umbi bit dapat digunakan untuk meningkatkan kandungan zat gizi snack bar, dimana dapat membantu memenuhi kebutuhan zat gizi remaja putri khususnya kebutuhan zat besi. Untuk penelitian selanjutnya, dapat ditambahkan pangan sumber protein hewani agar dapat meningkatkan penyerapan zat besi.</p><p><strong>KATA KUNCI:</strong> <em>remaja; snackbar; tepung; umbi bit; zat besi</em></p><p> </p><p><strong>ABSTRACT</strong></p><p><em><strong>Background</strong></em>: In Indonesia, the prevalence of anemia in adolescent girls increased from 37.1% (Riskesdas 2013) to 48.9% (Riskesdas 2018). A snack bar is one of the snacks favored by adolescents. The addition of beetroot flour as a source of iron to snack bars is expected to be an alternative healthy snack for adolescent girls.</p><p><em><strong> Objectives:</strong></em> The objective of this study was to develop a snack bar formulation</p><p><em><strong>Methods:</strong></em>  This study used an experimental design. The snack bar was made in two stages. The first stage was to determine the best formula without adding beetroot flour, and the second stage was adding beetroot flour in the following amounts: 40 g (F1), 50 g (F2), and 60 g (F3). Analysis of nutrient content was carried out through the proximate test and spectrophotometry.</p><p><em><strong>Results:</strong></em>  The best formula was (F1), i.e., administering 40 g of beetroot flour. F1 contained 11.99% of protein, 10.62% of fat, 53.04% of carbohydrates, and 4.76 mg of iron (32% fulfilling Fe needed by adolescent girls based on the Dietary Reference Intake and 21.6% of the Reference Intake for the general category), with a total energy of 355.75 kcal/100 g.</p><p><em><strong>Conclusions:</strong></em> Beetroot flour co","PeriodicalId":32498,"journal":{"name":"Jurnal Gizi Indonesia The Indonesian Journal of Nutrition","volume":"126 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83957091","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effect of additional flour of bean sprouts on organoleptic quality and nutritional content of semprong cake","authors":"W. Dara, Nur Rahmadita","doi":"10.21927/ijnd.2021.9(3).118-123","DOIUrl":"https://doi.org/10.21927/ijnd.2021.9(3).118-123","url":null,"abstract":"ABSTRAK Latar belakang: Nilai zat gizi makro yang terdapat pada kecambah kacang hijau pada usia kecambah 24 jam yaitu protein 30,47%, lemak 0,44%, karbohidrat 65,97%. Kecambah atau toge zat gizinya lebih mudah diserap tubuh.Tujuan: Untuk menganalisis mutu organoleptik kue semprong yang ditambahkan tepung kecambah kacang hijau dan kandungan gizinya.Metode: Penelitian ini bersifat eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan A (100% tepung beras), B (100 % tepung beras dan 10 % tepung kecambah), C (100 % tepung beras dan 20 % tepung kecambah), D (100 % tepung beras dan 30 % tepung kecambah). Dilakukan pengulangan sebanyak dua kali. Untuk mengetahui pengaruh perlakuan dilakukan uji organoleptik pada warna, aroma, tekstur dan rasa kue. Analisis yang dilakukan sidik ragam (ANOVA)dan bila F hitung besar dari F tabel dilanjutkan dengan uji Duncan New Multiple Test (DNMRT). Analisis kandungan gizi dilakukan di laboratorium balai riset dan standardisasi industri kota Padang. Parameter yang di analisis adalah sifat sensoris, kadar air, abu, lemak, protein dan karbohidrat, kalium dan kalsium. Hasil: Terdapat pengaruh penambahan tepung kecambah terhadap aroma, tekstur dan rasa kue semprong. Tidak ada pengaruh penambahan tepung kecambah terhadap warna kue semprong. Kue semprong perlakuan C (100% tepung beras dan 20% tepung kecambah) yang paling disukai panelis dan merupakan formula yang tepat. Kandungan gizi kue semprong C yang meliputi kadar air, abu, lemak dan protein berturut turut adalah 4,30%, 1,17%, 21,18%, dan 7,30%, dan kadar karbohidrat 53,36%. Bila dibandingkan dengan kue semprong kontrol terjadi peningkatan kandungan protein, karbohidrat dan kadar air kue semprong. Sedangkan kandungan gizi lainnya menurun. Kesimpulan: Hasil penelitian ini didapatkan kue semprong yang dipilih dan disukai adalah yang ditambahkan 20 % tepung kecambah kacang hijau dari tepung beras. Kue semprong meningkat kandungan protein, karbohidrat dan kadar air.KATA KUNCI: kue semprong; tepung kecambah kacang hijau; tepung beras; organoleptik ABSTRACT Background:  The value of macronutrients contained in bean sprouts at the age of 24 hours, namely protein 30.47%, fat 0.44%, carbohydrates 65.97%. Sprouts have nutrients that are more easily absorbed by the body.Objectives: The purpose of the study was to analyze the organoleptic quality of the semprong cake added with mung bean sprout flour and its nutritional content.Methods: This study is an experimental study using a completely randomized design (CRD) with A (100% rice flour, control), B (100% rice flour and 10% sprout flour), C (100% rice flour and 20% sprout flour), D (100% rice flour and 30% sprout flour). It was repeated twice. Parameters analyzed were organoleptic properties of semprong cake. The organoleptic test was by Analysis of variance (ANOVA) if significant, it was continued with the Duncan New Multiple Test (DNMRT). Analysis of the nutritional content was carried out in the laboratory o","PeriodicalId":32498,"journal":{"name":"Jurnal Gizi Indonesia The Indonesian Journal of Nutrition","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82657299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}