Indrayana, Stefanus
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Strategi Implementasi Pencantuman Informasi Kandungan Gula, Garam, dan Lemak untuk Pencegahan Risiko Penyakit Tidak Menular (Implementation Strategy on the Inclusion of Information on Sugar, Salt, and Fats Contents to prevent the Risk of Non-communicable Diseases) Indrayana, Stefanus; Palupi, Nurheni Sri
Jurnal Mutu Pangan (Indonesian Journal of Food Quality) Vol 1, No 2 (2014)
Publisher : Jurnal Mutu Pangan (Indonesian Journal of Food Quality)

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Abstract

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 implementation, the business sector can play a significant role in the form of food product reformulation/development, consumer education about the importance of food labeling reading and understanding, as well as providing a clear nutritional information in a more appealing way as it may help consumer decision making when buying processed food products. Educational institutions in all levels can play an active role through its education program, such as course content enrichment. The synergic role between the government, businesses, and educational institutions in educating consumer effectively is essential to minimize NCD risks.
Gerakan Scaling-up Nutrition (SUN): Meningkatkan Kerjasama Kemitraan Multi Stakholder dalam Mengatasi Tantangan Kekurangan Zat Gizi di Indonesia (Scaling-up Nutrition (SUN) Movement: Enhancing Multistakeholder Partnership to Address Nutrition Challenge in Indonesia) Giriwono, Puspo Edi; Indrayana, Stefanus
Jurnal Mutu Pangan (Indonesian Journal of Food Quality) Vol 2, No 1 (2015)
Publisher : Jurnal Mutu Pangan (Indonesian Journal of Food Quality)

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Abstract

Average protein intake of Indonesian is relatively low. Black bean (Phaeseolus vulgaris) is one of the Indonesia local pulses containing high content of protein (16.6% wet basis). Black bean our has a potential as a substitute for wheat our in bakery products such as brownies. The objective of this research was to determine suitable milling procedure of black bean and to evaluate black bean our substitution on physical, chemical, and sensory effects of of brownies. Two different milling methods (dry and wet milling) were studied to produce black bean our after different soaking times (6, 12, and 18 hours). Dry milling method was optimum after 12 hours of soaking. Black bean our contained 23.9% of protein, 62.61% of carbohydrate. The yield of milling process was 49.39% and the our whiteness was 57.74. Substitution 25% of black bean our in brownies making did not decrease brownies characteristics. The brownies had 7.8% of protein content, 513.13 gram force of hardness, 0.71 of elasticity, 0.36 of cohesiveness, with acceptable sensory qualities. Addressing malnutrition in the global scale requires intiatives beginning from every individual country level. This approach in alleviating national nutritional issues at the domestic population contributes signi cantly to the overall worldwide mission to eradicate malnutrition and its detrimental effects which has been outlined in the Millenium Development Goals (MDG) established at the turn of the century. Overcoming issues in nutrient de ciencies becomes the responsibility of all stakeholders, government, industry, academic and other organizations, and include most important of all, the general public. In this integrated approach, an initiative known as the Scaling-Up Nutrition movement is gaining wide recognition and momentum in addressing nutritional problems the world faces. One course of action that may be “scaled-up” involving all parties, is forti cation of food products as an ef cient and effective effort to alleviate nutritional de ciencies, more often than not, de ciencies in micronutrients. Some challenges are expected in this avenue, such as sustainable support for forti cation programs in the form of multi-stakeholder partnerships, effecting policy change to support mandatory forti cation, long- term monitoring of the programs’ compliance and ef cacy in light of limited resources, and increasing awareness and uptake of forti ed products through social marketing campaigns. Thus what is required is the development of terms of governance and agreement for multi-stakeholder partnerships, supporting sustainable business model and its monitoring, for effectiveness and for enforcement of fortification legislation. 
Strategi Implementasi Pencantuman Informasi Kandungan Gula, Garam, dan Lemak untuk Pencegahan Risiko Penyakit Tidak Menular Indrayana, Stefanus; Palupi, Nurheni Sri
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol 1, No 2 (2014): Jurnal Mutu Pangan
Publisher : Jurnal Mutu Pangan : Indonesian Journal of Food Quality

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

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 implementation, the business sector can play a significant role in the form of food product reformulation/development, consumer education about the importance of food labeling reading and understanding, as well as providing a clear nutritional information in a more appealing way as it may help consumer decision making when buying processed food products. Educational institutions in all levels can play an active role through its education program, such as course content enrichment. The synergic role between the government, businesses, and educational institutions in educating consumer effectively is essential to minimize NCD risks.
Gerakan Scaling-up Nutrition (SUN): Meningkatkan Kerjasama Kemitraan Multi Stakholder dalam Mengatasi Tantangan Kekurangan Zat Gizi di Indonesia Giriwono, Puspo Edi; Indrayana, Stefanus
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol 2, No 1 (2015): Jurnal Mutu Pangan
Publisher : Jurnal Mutu Pangan : Indonesian Journal of Food Quality

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Average protein intake of Indonesian is relatively low. Black bean (Phaeseolus vulgaris) is one of the Indonesia local pulses containing high content of protein (16.6% wet basis). Black bean our has a potential as a substitute for wheat our in bakery products such as brownies. The objective of this research was to determine suitable milling procedure of black bean and to evaluate black bean our substitution on physical, chemical, and sensory effects of of brownies. Two different milling methods (dry and wet milling) were studied to produce black bean our after different soaking times (6, 12, and 18 hours). Dry milling method was optimum after 12 hours of soaking. Black bean our contained 23.9% of protein, 62.61% of carbohydrate. The yield of milling process was 49.39% and the our whiteness was 57.74. Substitution 25% of black bean our in brownies making did not decrease brownies characteristics. The brownies had 7.8% of protein content, 513.13 gram force of hardness, 0.71 of elasticity, 0.36 of cohesiveness, with acceptable sensory qualities. Addressing malnutrition in the global scale requires intiatives beginning from every individual country level. This approach in alleviating national nutritional issues at the domestic population contributes signi cantly to the overall worldwide mission to eradicate malnutrition and its detrimental effects which has been outlined in the Millenium Development Goals (MDG) established at the turn of the century. Overcoming issues in nutrient de ciencies becomes the responsibility of all stakeholders, government, industry, academic and other organizations, and include most important of all, the general public. In this integrated approach, an initiative known as the Scaling-Up Nutrition movement is gaining wide recognition and momentum in addressing nutritional problems the world faces. One course of action that may be ?scaled-up? involving all parties, is forti cation of food products as an ef cient and effective effort to alleviate nutritional de ciencies, more often than not, de ciencies in micronutrients. Some challenges are expected in this avenue, such as sustainable support for forti cation programs in the form of multi-stakeholder partnerships, effecting policy change to support mandatory forti cation, long- term monitoring of the programs? compliance and ef cacy in light of limited resources, and increasing awareness and uptake of forti ed products through social marketing campaigns. Thus what is required is the development of terms of governance and agreement for multi-stakeholder partnerships, supporting sustainable business model and its monitoring, for effectiveness and for enforcement of fortification legislation.