Jurnal Gizi dan Pangan
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KONSUMSI PANGAN DAN GIZI SERTA SKOR POLA PANGAN HARAPAN PADA DEWASA USIA 19—49 TAHUN DI INDONESIA
Get PDFThe objective of this study was to assess food consumption, nutritional dietary quality (NDQ), Desirable Dietary Pattern (DDP) scores, and the correlation between DDP and NDQ of adults aged 19—49 years. This study used data of Basic Health Research (Riskesdas) 2010 in the form of consumption data taken with the 24-hour recall method. The survey showed that the grains consumed by the most of subjects (99.4%), while the oily seeds are consumed by the smallest number (2.0%). The mean of DDP Score was 53.1±9.3 (54.6±9.5 for men and 51.7±9.1 for women). The mean of the 4 nutrients NDQ was 62.8±20.6 and for 10 nutrients NDQ was 51.1±15, while the 14 nutrients NDQ was 54.1±16.1. The correlation between DDP score and NDQ’s was 0.65 to 0.72, so the DDP assessment could be used to evaluate dietary diversity and nutritional quality for adult diet
PENYELENGGARAAN MAKANAN, DAYA TERIMA MAKANAN, DAN TINGKAT ASUPAN SISWA ASRAMA KELAS UNGGULAN SMA 1 PEMALI BANGKA BELITUNG
Get PDFThe objectives of this study were to assess food service management, food acceptance, and the consumption’s level of students boarding school dormitory SMA 1 Pemali Bangka Belitung. The research was conducted in May—July 2013 with a cross sectional design. Subjects were purposively chosen with the total of 71 students. As many as 51.0% of components of food service management system have already been applied consisted of planning, purchasing, storage, processing, serving, personal hygiene, and sanitation. Spearman correlation analysis showed that the preference level for taste of food was significantly associated with energy and protein sufficiency level (p<0.05). The preference level for temperature of food was significantly associated with sufficiency levels of phosphorus (p<0.05). Preference level for temperature of food was significantly associated with compliance level of energy and iron (p<0.05). The level of compliance was significantly associated with sufficiency level of energy, iron, phosphorus, and zinc (p<0.05). Energy, protein, fosfor, iron intake from dormitory was significantly negatively associated with intake from non dormitory (p<0.05)
FORMULASI FLAKES TEPUNG KOMPOSIT PATI GARUT DAN TEPUNG SINGKONG DENGAN PENAMBAHAN PEGAGAN SEBAGAI PANGAN FUNGSIONAL SARAPAN ANAK SEKOLAH DASAR
Get PDFGotu Kola is a herbal plant that can improve cognitive ability. This study aims to find a flakes formulas of composite flour of arrowroot starch and cassava flour with addition of gotu kola as a functional food for elementary school children’s breakfast. The tests show that the final selected formula flakes (FTA) are the flakes made of 60% arrowroot starch, 40% of cassava flour, with 2.5% addition of gotu kola. Acceptance test show that 91.67% of consumer target accept FTA. The results of physical analysis show that FTA have 51.04 g/mmof hardness, 273.79% of water absorption, and 0.13 g/ml of bulk density. The results of nutrition content analysis show that FTA contained 3.28% of water, 1.35% of ash, 0.43% of fat, 3.09% of protein, 91.86% of carbohydrate, and 384 kcal of energy, 11.33 mg/100 g of Ca, 5.93 mg/100 g of Fe, and 52.45 mg/100 g of P. Nutrient contributions of flakes FTA against RDA of children aged elementary school are 6.39—8.39% for energy, 1.80—3.09% for protein, 0.21—0.24% for fat, 11.13—14.61% for carbohydrate, 0.33—0.40% for Ca, 14.83—25.95% for Fe, and 1.47—3.67% for P.
FORMULASI SOSIS ANALOG SUMBER PROTEIN BERBASIS TEMPE DAN JAMUR TIRAM SEBAGAI PANGAN FUNGSIONAL KAYA SERAT PANGAN
Get PDFThe purpose of this study was to develop formula of sausage based on tempeh flour with the addition of oyster mushroom (Pleurotus ostreatus) as functional food rich in protein and dietary fiber as healthy snack product for children. Sausage was formulated by addition of oyster mushroom used trial and error method. A selected formula was determined based on semi trained panelist preference. Acceptance of the selected sausage formula was examine by children using hedonic test. The contribution of protein and dietary fiber contained in sausage per serving size (50 g) was calculated for general consumer. The accepted sausage with 20% oyster mushroom addition contained 24% of protein and can be claimed as source of protein and 7.64 g of dietary fiber per 100 g and can be claimed rich in dietary fiber.
KONSUMSI PANGAN DAN GIZI SERTA SKOR POLA PANGAN HARAPAN (PPH) PADA ANAK USIA SEKOLAH 7—12 TAHUN DI INDONESIA
Get PDFThis study was aimed to assess food consumption, nutrient intake, Nutritional Dietary Quality (NDQ), Desirable Dietary Pattern (DDP) score, and correlation between DDP score and NDQ in school-age children 7—12 years old. The study was conducted by analyzing food consumption data of Basic Health Research 2010 collected through a 24-hour recall method. Subject obtained was 23,981 children. The results showed that most school-age children consume cereals (99.5%) and a few consume oily seeds (1.9%). Most school-age children (more than 50.0%) were deficit of energy, fat, carbohydrate, water, vitamin A, vitamin B1, vitamin B9, vitamin C, calcium, phosphor, and zinc. The mean of DDP score was 64.8±14.7. The mean of NDQ was 55.4±15.6. Statistical test results showed medium strong correlation between DDP score and NDQ (r=0.6).
POLA KONSUMSI PANGAN, AKTIVITAS FISIK, RIWAYAT PENYAKIT, RIWAYAT DEMENSIA KELUARGA, DAN KEJADIAN DEMENSIA PADA LANSIA DI PANTI WERDHA TRESNA BOGOR
Get PDFThe objective of this study were to analyze the patterns of food consumption, physical activity, history of disease, family history of dementia, and incidence of dementia in elderly in Werdha Tresna, nursing home, Bogor. Research design was cross sectional study with 42 elderly as subjects. The results showed that there were significant correlation between the level of education, adequacy of level vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin C, history of diabetes and physical activity with incidence of dementia in elderly (p<0.05). There were no significant correlation between age, adequacy of level folic acid, history of hypertension, and family history of dementia with incidence of dementia in elderly (p>0.05)
KEBIASAAN SARAPAN, STATUS GIZI, DAN KUALITAS HIDUP REMAJA SMP BOSOWA BINA INSANI BOGOR
Get PDFThe objective of this study was to examine the association between breakfast habits, nutritional status, and health related quality of life of adolescents in Bosowa Bina Insani Junior High School Bogor. A cross sectional study was conducted and simple random sampling was used to determine the subjects. Subjects were 60 adolescent students of Bosowa Bina Insani Junior High School Bogor aged 13—15 years old. The study found there was no significant difference in nutritional status between breakfast skippers and breakfast eaters (p>0.05). However, regular breakfast eaters were more likely to have lower body weight (r=-0.160, p=0.222). There was no significant difference of health related quality of life based on nutritional status (p>0.05). Breakfast eaters tended to have better quality of life than breakfast skippers even though there was no significant difference between them (p>0.05)
KAITAN ASUPAN VITAMIN A DENGAN PRODUKSI AIR SUSU IBU (ASI) PADA IBU NIFAS
Get PDFThis study aimed to analyze association between intake of vitamin A with breast milk production of postpartum mothers. A cross sectional study of 30 postpartum mothers was conducted in Ciherang, Sukawening, Dramaga, Sinarsari, and Neglasari Villages, Subdistrict of Dramaga, District of Bogor, during April to May 2013. Vitamin A intake of postpartum mothers from food source of vitamin A was 565±351.40 RE while sufficiency level of vitamin A was 66.50±41.30%. Most of postpartum mothers perceived that their breast milk production for infants were fulfilled (80%). The results showed that vitamin A intake was significantly associated with breast milk production (p<0.05). As intake of vitamin A in postpartum mothers increased, breast milk production for infants would be fulfilled
FORMULASI FLAKES PATI GARUT DAN TEPUNG IKAN LELE DUMBO (Clarias gariepinus) SEBAGAI PANGAN KAYA ENERGI PROTEIN DAN MINERAL UNTUK LANSIA
Get PDFThe objective of this study was to produce arrowroot starch flakes with dumbo catfish (Clarias gariepinus) flour, as a rich energy, protein, and mineral food for elderly. Design of this study was complete randomized design with four formulas and each combination was replicated two times. A selected formula was determined based on semi trained panelists preference. Acceptance of selected flakes formula was examined by elderly using hedonic test. Flakes by addition of 33.00% of dumbo catfish flour was the selected formula. The chemical properties for selected flakes were as follows 4.00% of water, 4.84% ash, 16.90% protein, 5.21% fat, 69.06% carbohydrate, 14.48% calcium, and 8.61% phosphor. The selected flakes contain 391 kcals energy per 100 g. The selected flakes had contributed more than 20.00% of energy, protein, calcium, and phosphor for elderly people so it can be claimed as a food product rich in energy, protein and minerals
FORMULASI FLAKES BERBASIS PATI GARUT DENGAN FORTIFIKASI ZAT BESI (Fe) UNTUK PERBAIKAN STATUS BESI REMAJA PUTRI
Get PDFThe aim of this study was to formulate flakes made from arrowroot starch, soy protein isolate, and tapioca starch, which was added by taburia (consisted of multivitamin and minerals), sugar, salt and water. Flakes made of 10% soy protein isolate substitution was the most acceptable organoleptically than 20 and 30% soy protein isolate. Taburia fortification was then applied to this formula, 50% RDA of iron fortification was more reasonable to be selected than 25% one according to contribution of iron. Addition of chocolate flavor resulted in improving acceptability of flakes. Flakes with chocolate flavor has better physical properties.Contribution of flakes with chocolate flavor to adolescents RDA of protein and iron were 5.14—6.02% and 39.46%; and flakes without chocolate flavor were 5.82—6.80% and 68.92%, respectively. Flakes with chocolate was better in acceptability, but lower in nutrients content than flakes without chocolate flavor