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Ready-to-Use Food (RUF) from composite flour of local commodities in Banten Province, Indonesia for prevention and rehabilitation of malnutrition in children under five
Get PDFIndonesia faces a serious problem of malnutrition especially stunting and underweight caused by micronutrient deficiencies. The high prevalence of undernutrition was also found in Banten Province, Java Island, the most populated island in Indonesia. The Indonesian Demographic and Health Survey (DHS) in 2012 reported that of about 24.5 million children under five years of old, approximately 37% and 12% of them were stunted and wasted. Furthermore, based on the Basic Health Survey (Riskesdas) in 2013 and 2018, the prevalence of stunting in children under five years old was 37.2 % and 30.8%, while the proportion of underweight children was 19.6% and 17.7%. The undernourished children have an increased mortality rate, risk of illness and infections, cognitive shortages, delayed development, and poor school performance.
Ready-to-use food (RUF) is a kind of food easily consumed without much preparation and can be made using various techniques for targeted consumers. RUF can be produced using locally available food resources, which may be affordable for most people suffering from undernutrition. To improve and accomplish the nutrient content of RUF to meet the standard for rehabilitation food for malnutrition, the combination of various food resources might enhance the nutritional composition. This nutritious formulation must have the following attributes: good nutritional quality in macro and micronutrient content, highly palatable taste, consistency, and texture suitable for feeding to children, no additional processing required prior to feeding, product stability, long shelf life, and readily available ingredients.
This research was divided into three main objectives. The first objective was a baseline assessment of the nutritional condition of the target group of children below five years old. The second section was RUF biscuit product development. The third objective was to investigate the nutritional outcomes of the field study in Banten Indonesia, particularly in WHZ and weight after the RUF provision and weight gain of the children and acceptability. The RUF biscuit was made from the composite flour of local food resources available in Banten province Indonesia which are still underutilized.
The result of nutrition content analysis in local food resources showed that the foods have a high nutritional composition as a source of macronutrients and micronutrients (vitamins and minerals). Due to poor handling of post-harvest and processing into the intermediate product (flour), some vitamins were lost during the process.
Based on the baseline assessment in 2017, of the 105 children, 4.8% and 11.4% of them were wasted and overweight-obese, while 40% and 23.8% of the children were stunted and underweight. Based on the mid-upper-arm circumference, 16.1% of children were categorized as the risk of chronic energy deficiency (CED). In addition, it was found that most of the children have insufficient intake of protein, Vitamin A, Iron, and Zinc.
Twelve recipes developed using the combination of local food resources showed the macronutrient composition that met the requirement for the treatment of Moderate Acute Malnutrition (MAM) children, but not for micronutrient (vitamin and minerals). Five recipes (recipes 3, 4, 7, 11, and 12) were selected based on nutritional composition and sensory evaluation. The selected recipes were continued to further research of acceptability study in Banten, Indonesia. Before the acceptability study in the field, the micronutrient composition of the recipes chosen was improved according to the MAM treatment recommendation. It fortified the RUF with micronutrient premix. The micronutrient stability test was performed to analyze the loss due to baking. Around 15-28% of the vitamins (A, B1, B2, and E) were lost after baking, which was slightly lower than the other published articles, perhaps due to the short process of baking (15 minutes). Furthermore, the micronutrient sources were from the vitamin-mineral premix with higher stability than that from foods. Minerals content was stable during the baking process.
Before the acceptability study started, five fortified cookie recipes were tested to select two for the acceptance and intervention pilot study. Most of the children in the acceptance study reported that they accepted and liked the RUF cookies. The consumption of RUF biscuits for two weeks led to an improvement in the nutritional status: Reduction of severe wasting (WHZ) from 5.7% to 4.3% and of severe underweight (WAZ) from 8.6% to 4.3%. There was no difference in terms of stunting (HAZ). Thus, it has been shown that the developed RUF biscuits have the potential to reduce malnutrition in the under 5-year-olds in the target area.Unterernährung stellt ein ernsthaftes Problem in Indonesien dar, insbesondere Untergewicht und Stunting aufgrund eines Mikronährstoffmangels. Die hohe Prävalenz von Unterernährung auf der Insel Java (der wichtigsten Insel Indonesiens) wurde auch in der Provinz Banten festgestellt. Laut dem Demographic and Health Survey (DHS) von 2012 sind in Indonesien von ca. 24,5 Millionen Kindern unter 5 Jahren etwa 9,2 Millionen (37%) zu klein für ihr Alter (Stunting) und 12% zu leicht für ihre Körpergröße (Wasting). Basierend auf den Daten des Basic Health Survey aus den Jahren 2013 und 2018 lag die Prävalenz von Stunting bei Kindern unter fünf Jahren bei 37,2% bzw. 30,8%, von Untergewicht bei 19,6% bzw. 17,7%. Unterernährung resultiert in einem erhöhten Mortalitäts- und Morbiditätsrisiko, außerdem weisen diese Kinder häufiger Entwicklungsverzögerungen, kognitive Defizite, sowie schlechtere Schulleistungen und eine geringere Dauer der Schulbildung auf.
Ready-to-Use Food (RUF) stellt ein gebrauchsfertiges Lebensmittel dar, das ohne weitere Zubereitung verzehrt werden kann. Es wird für Personen mit besonderen Bedürfnissen konzipiert. RUF kann mit lokal verfügbaren Nahrungsmitteln hergestellt werden, die für die meisten unterernährten Menschen erschwinglich sein sollten. Um den Nährstoffgehalt von RUF zu verbessern und um die Kriterien für ein Lebensmittel zur Behandlung einer Unterernährung zu erfüllen, kann die Kombination verschiedener Nahrungsressourcen die Nährstoffzusammensetzung verbessern. Ein solches diätetisches Lebensmittel sollte folgenden Eigenschaften aufweisen: gute Nährstoffqualität in Bezug auf Makro- und Mikronährstoffgehalt, sehr guter Geschmack, ansprechende Konsistenz und Textur, die für die Ernährung von Kindern geeignet sind, keine zusätzliche Verarbeitung vor dem Verzehr erforderlich, Produktstabilität, lange Haltbarkeit und leicht verfügbare Zutaten.
Diese Forschungsarbeit ist in 3 Hauptziele gegliedert. Das erste Ziel beinhaltet die Erhebung des Ernährungszustandes von Kindern unter fünf Jahren in einer Basisstudie. Der zweite Abschnitt befasst sich mit der Entwicklung von RUF-Keksprodukten, die im dritten Teil in einer Feldstudie in Banten Indonesien eingesetzt wurden, insbesondere im Hinblick auf antropometrische Endpunkte wie WHZ und Gewichstentwicklung nach Gabe der RUF-Kekse sowie deren Akzeptanz. Die RUF-Kekse wurde aus Nahrungsmitteln hergestellt, die in der indonesischen Provinz Banten verfügbar sind, jedoch nicht in ausreichender Menge verzehrt werden. Die Analyse des Nährstoffgehalts lokaler Lebensmittelressourcen zeigte, dass die Lebensmittel eine geeigente Zusammensetzung bezüglich der Makro- und Mikronährstoffe (Vitamine und Mineralien) aufweisen. Aufgrund ungünstiger Bedingungen nach der Ernte und bei der Verarbeitung zum Zwischenprodukt Mehl gehen während dieser Prozesse viele Vitamine und Mineralien verloren.
In der Basiserhebung des Jahres 2017 mit 105 Befragten wurden 4,8% der Kindern aufgrund eines niedrigen WHZ-Scores als wasted klassifziert, 40% als zu klein für ihr Alter (stunted), 23, 8% als untergewichtig und 11,4% als übergewichtig. Wurde der mittlere Oberarmumfang (MUAC) betrachtet, wiesen 16,1% der Kinder ein Risiko für einen chronischen Energiemangel (CED) auf. Des Weiteren wurde festgestellt, dass die meisten Kinder eine unzureichende Protein-, Vitamin A-, Eisen- und Zinkaufnahme hatten.
Zwölf Rezepte, die für die Produktentwicklung unter Verwendung lokaler Nahrungsressourcen entwickelt wurden, zeigen, dass die Makronährstoffzusammensetzung die Anforderungen einer Ernährung zur Behandlung von Kindern mit mittelschwerer akuter Unterernährung (MAM) erfüllt, dies gilt jedoch nicht für alle Mikronährstoffe (Vitamin und Mineralien). Fünf Rezepte (Rezepte 3, 4, 7, 11 und 12) wurden aufgrund ihrer Nährstoffzusammensetzung und der sensorischen Bewertung für die Akzeptanzstudie in Banten, Indonesien ausgewählt. Vor Durchführung der Akzeptanzstudie wurden die Rezeptur der RUF-Kekse mit einer Mikronährstoffvormischung auf der Grundlage der Empfehlung für die MAM-Behandlung angereichert. Die Stabilität der Mikronährstoffe wurde nach dem Backprozess bestimmt, wobei die Verluste der Vitamine A, B1, B2 und E bei etwa 15 bis 28% lagen. Diese waren etwas niedriger als in anderen Untersuchungen beschrieben, was durch den kurzen Backvorgang (15 Minuten) und die Mikronährstoffherkunft begründet sein könnte. Die verwendete Mikronährstoffvormischung (Premix) weist im Vergleich zu Vitaminen aus Lebensmitteln eine höhere Stabilität auf, während der Mineralstoffgehalt durch den Backvorgang nicht beeinflusst wurde.
Bevor die Akzeptanzstudie startete, wurden fünf angereicherte Keksrezepturen getestet, um zwei davon für die Akzeptanz- und Interventionpilotstudie auszuwählen. Die meisten Kinder der Akzeptanzstudie berichteten, dass sie die RUF-Kekse akzeptierten und mochten. Der Konsum von RUF-Keksen über zwei Wochen führte zu einer Verbesserung des Ernährungsstatus: Reduktion von schwerem Wasting (WHZ) von 5,7% auf 4,3% und von starkem Untergewicht (WAZ) von 8,6% auf 4,3%. In Bezug auf Stunting (HAZ) gab es keinen Unterschied. Somit hat sich gezeigt, dass die entwickelten RUF-Kekse das Potenzial haben, Unterernährung bei unter 5-Jährigen im Zielgebiet zu reduzieren
Characteristics and Shelf Life of Dry Salted and Unsalted Dark Banded Goatfish (Upeneus sp.)
Get PDFSalted and unsalted dark banded goatfish (Upeneus sp.) has the physical and chemical characteristics which influence their shelf life. The objective of this research was to reveal chemical characteristic and the possibilities of physical differences between salted and unsalted dark banded goatfish and determine their shelf life. The experimental method that being used in this research was complemented with statistical analysis using paired difference test to know that salting significantly affected the chemical and physical characteristics of the products. Shelf life testing using total number of micro-organism as the parameter. Shelf life testing used descriptive and experimental methods followed by shelf life calculation using ASLT method with Arrhenius model. Result of the research revealed that there were significant differences between salted and unsalted dark banded goatfish in water level, ash content level, and water activity (aw), but both of them had no significant differences in insoluble ash in acid level, protein level, fat level and hardness point. Salted dark-banded goatfish that packaged with PP 0,6 mm plastic at 15°C has the longest shelf life is about 15 months 27 days 3 hours 50 minutes and 24 seconds. Keywords: salted dry; unsalted dry fish; characteristic; shelf-life</jats:p
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Get PDF“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Get PDFWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Dispelling the Myths Behind First-author Citation Counts
Get PDFWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
Pengaruh Lama Modifikasi Heat-Moisture Treatment (HMT) Terhadap Sifat Fungsional dan Sifat Amilografi Pati Talas Banten (Xanthosoma undipes K. Koch)
No full textkoamabayili/VECTRON-author-checklist: VECTRON author checklist
No full textWe have done our best to complete the author checklist relating to the use of animals in the hut study. Note that the objective for the hut study was to evaluate the IRS treatment applications for residual efficacy against Anopheles mosquitoes, including the local An. coluzzii mosquito population. Cows were only used to attract mosquitoes into the huts and no tests were carried out directly on the cows. The author checklist is intended for use with studies where experiments are carried out on animals, which is why we have had such difficulty in completing this for the hut study, as many of the questions do not relate to how the cows were used
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