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PENGEMBANGAN PRODUK YANG BERPOTENSI SEBAGAI MINUMAN FUNGSIONAL UNTUK PENDERITA PRAHIPERTENSI Yuni, Sri; Madanijah, Siti; Setiawan, Budi; Marliyati, Sri Anna
Jurnal Gizi dan Pangan Vol. 11 No. 2 (2016)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (350.329 KB) | DOI: 10.25182/jgp.2016.11.2.%p

Abstract

This study aimed to develop a functional beverage for patients with prehypertension. Raja Bulu banana (Musa paradisiaca L.) and Wilis variety of soy beans (Glycine max L.) are used as ingredients for functional beverages production. This study used a completely randomized design and the treatments were given in three formulas with different proportion of soy milk (mL) and banana (g), namely F1 (1000:250), F2 (1000:350), and F3 (1000:500). The results of Kruskal-Wallis test showed that the average preference of colour, flavor, taste, and viscosity characteristics among the three formulas were not significantly different (p>0.05). The most preferred functional beverage formula was F3, chosen by 88.00% of panelists. One serving size (300 mL) of F3 functional beverage contained 149 kcal energy, 34.68 g carbohydrates, 1.91 g protein, 0.24 g fat, 3.95 g dietary fiber, 26.76 g total sugars, 7.00 mg sodium, 401.20 mg potassium, 13.84 mg calcium and 42.16 mg magnesium. Therefore, the product is potential to be a functional beverage alternatives, especially for prehypertension patients.
EFEK INTERVENSI BUAH TAKOKAK (SOLANUM TORVUM SWARTZ) TERHADAP KADAR SUPEROKSIDA DISMUTASE ERITROSIT DAN 8-ISOPROSTAN SERUM PADA WANITA DEWASA GEMUK Novitasari, Putri; Marliyati, Sri Anna; Damayanthi, Evy
Jurnal Gizi dan Pangan Vol. 11 No. 2 (2016)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (381.19 KB) | DOI: 10.25182/jgp.2016.11.2.%p

Abstract

This study aimed to assess the effect of polyphenols in turkey berry fruits on level of antioxidant enzyme (erythrocyte superoxide dismutation [SOD]) and oxidative stress marker (serum 8-isoprostane) in obese adult women. The study was quasi experimental trial with cross-over design. Eight obese women subjects in Benteng Village-Ciampea, Bogor District, West Java were randomly assigned to a control group (n=4), and a turkey berry group (n=4) for 2 x 1 week daily treatment with a one week wash-out period between treatment periods. Turkey berry group consumed home diet and ±160 g of cooked turkey berry (as a side dish or snack) while the control group consumed only home diet. A food record consumption data was collected twice each week. Blood samples were obtained in the morning at day 1, 8, 15, and 22 of interventions and analyzed for the level of erythrocyte SOD and serum 8-isoprostane. The results showed that the different levels of erythrocyte SOD between post and pre intervention on turkey berry groups was not significantly different compared to the control group (p=0.607). Whereas, the different level of serum 8-isoprostane between post and pre intervention on turkey berry group in which decreasing was significantly different from the level on control group which was increasing (p<0.05). It seems that daily consumption of cooked turkey berry fruits can improve oxidative stress condition.
FORMULASI, KANDUNGAN GIZI, DAN DAYA TERIMA KUE-KUE TRADISIONAL MAKASSAR BERBASIS TEPUNG PUPAE–MULBERRY (PURY) SEBAGAI MAKANAN BERGIZI MASA DEPAN Kusharto, Clara Meliyanti; Astuti, Trina; Aisyah, Aisyah; Marliyati, Sri Anna; Rosmiati, Risti
Jurnal Gizi dan Pangan Vol. 10 No. 3 (2015)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (509.172 KB) | DOI: 10.25182/jgp.2015.10.3.%p

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ABSTRACTThe aims of this research was to formulate and improve the nutrient content and define of makassar traditional snack which was enriched with Pupae-mulberry (Pury) powder. Experimental study was conducted and proximate analysis was used to determine nutrient content of the product and acceptance test was used by hedonic test of 25-32 semi-trained panelists. This research produced three kinds of traditional snacks, namely Rampari sponge cake, Deppatori Pury, and Pury sticks. Based on organoleptic test product Deppatori was selected to develop further by mixing basic substances consist of rice flour, glutinous rice flour, brown sugar, sesame and water with pupae-mulberry (pury) powder. The formulas were F1 (pury powder 5%), F2 (pury powder 10%), and F3 (pury powder 15%). The study showed that by hedonic scale, the panel preferred F2 because the addition more than 10% of Pury powder will make texture harder. Hedonic quality scale indicated that F2 had characteristics yellowish brown color, taste and flavor close to neutral. Nutrient content of Deppatori Pury 10% (per 100 g) was water 7.92 g, ash 1.19 g, protein 5.80 g, fat 25.99 g, carbohydrates 67.02 g, energy 484 kcal, calcium 74.14 mg, iron 1.96 mg, phosporus 97.23 mg, respectively and result of microbiology test was 390 cfu/g. Protein contribution of Deppatori-Pury 10% per 100 g serving size to RDA of elderly was 9.4-10.4%. Therefore, two serving size is recommended for Deppatori-Pury as future food to reach 20% RDA protein.Keywords: acceptability, deppatori, makassar?s snack, pury powderABSTRAKTujuan penelitian adalah melakukan formulasi dan meningkatkan kandungan zat gizi serta daya terima kue-kue tradisional Makassar yang diperkaya tepung pupae-mulberry (Pury). Penelitian ini merupakan studi eksperimental yang melakukan analisis kandungan zat gizi secara proksimat dan uji penerimaan panelis (organoleptik) menggunakan uji hedonik oleh 25-32 orang panelis semi terlatih. Pembuatan kue tradisional menghasilkan tiga jenis produk yaitu bolu-sponge Rampary, Deppatori-Pury, dan Pury-Stick. Berdasarkan hasil uji organoleptik, satu produk perlu dikembangkan lebih lanjut yaitu Deppatori yang memiliki tingkat kesukaan terendah. Formulasi Deppatori-Pury dilakukan dengan mencampurkan bahan dasar yang terdiri atas tepung beras, tepung ketan, tepung pury, gula merah, wijen, dan air. Formula Deppatori-Pury terdiri atas F1 (tepung pury 5%), F2 (tepung pury 10%), dan F3 (tepung pury 15%). Pada uji hedonik, panelis lebih menyukai F2 yakni formula dengan penambahan tepung pury sebesar 10%, karena penambahan tepung pury yang semakin banyak akan membuat tekstur semakin keras. Hasil uji mutu hedonik juga menunjukkan bahwa F2 memiliki karakteristik warna cokelat kekuningan, rasa dan aroma yang netral, serta tekstur yang padat agak keras. Kudapan Deppatori-Pury 10% per 100 g mengandung kadar air 7,92 g, abu 1,19 g, protein 5,80 g, lemak 25,99 g, karbohidrat 67,02 g, energi 484 kkal, kalsium 74,14 mg, besi 1,96 mg, fosfor 97,23 mg. Hasil uji mikrobiologis 390 cfu/g. Kontribusi protein Deppatori-Pury 10% dengan takaran saji 100 g terhadap AKG untuk kelompok lansia sebesar 9,4-10,4%, sehingga untuk mencapai kadar protein 20% dari AKG dianjurkan untuk dikonsumsi sebanyak dua kali takaran saji sebagai makanan masa depan.Kata kunci: daya terima, deppatori-pury, kue makassar, tepung pury
PEMANFAATAN PREBIOTIK XYLOOLIGOSAKARIDA (XOS) DALAM PENGOLAHAN COOKIES FUNGSIONAL UNTUK KESEHATAN SALURAN PENCERNAAN PENYANDANG AUTIS Isnaini, Cahyuning; Marliyati, Sri Anna
Jurnal Gizi dan Pangan Vol. 10 No. 2 (2015)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (378.667 KB) | DOI: 10.25182/jgp.2015.10.2.%p

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ABSTRACTThis research was aimed to study the formulation of cookies enriched with prebiotics Xylooligosaccharides (XOS) as functional food for the health of the autism digestive tract. This research used complete randomized design. Selected formula was determined by the ability to grow lactic acid bacteria, fiber, and organoleptic test results. The main materials used were kepok bananas, corn flour, and prebiotic XOS which were safe for the gluten free casein free diet (GFCF). Selected cookies using the main ingredient in the form of banana flour by 67 g and 33 g of corn flour with the addition of 5% XOS prebiotic ingredients. Serving size of the selected prebiotic cookies was 50 g. Selected prebiotic cookies were able to meet 15.4% of energy needs, 2.3% of protein needs, 19.1% of fat needs, and 36.5% of carbohydrate needs. Selected prebiotic cookies could meet the claim of ?contains fiber?.Keywords: autism, cookies, GFCF diet, prebioticsABSTRAKPenelitian ini bertujuan mempelajari formulasi pengolahan cookies yang diperkaya dengan prebiotik Xylooligosakarida (XOS) sebagai pangan fungsional untuk kesehatan saluran pencernaan penyandang autis. Desain penelitian ini menggunakan rancangan acak lengkap. Formula terpilih ditentukan berdasarkan kemampuan menumbuhkan bakteri asam laktat, kandungan serat, dan hasil uji organoleptik.Bahan utama yang digunakan adalah pisang kepok, tepung jagung, dan tepung prebiotik XOS yang aman untuk diet gluten free casein free (GFCF). Formula cookies prebiotik terpilih menggunakan bahan utama berupa tepung pisang sebesar 67 g dan tepung jagung 33 g dengan penambahan prebiotik XOS sebesar 5% adonan. Takaran saji cookies prebiotik terpilih adalah sebesar 50 g. Cookies prebiotik terpilih per takaran sajinya mampu memenuhi sebesar 15,4% kebutuhan energi, 2,3% kebutuhan protein, 19,1% kebutuhan lemak, dan 36,5% kebutuhan karbohidrat untuk anak usia 5-7 tahun. Cookies terpilih dapat memenuhi klaim ?mengandung serat?.Kata kunci: autis, cookies, diet GFCF, prebiotik
PERTUMBUHAN BAYI DAN PEMBERIAN ASI EKSKLUSIF OLEH IBU PENERIMA KONSELING MENYUSUI DAN MAKANAN TAMBAHAN TORBANGUN Doloksaribu, Tetty Herta; Syarief, Hidayat; Damanik, Rizal; Marliyati, Sri Anna
Jurnal Gizi dan Pangan Vol. 10 No. 2 (2015)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (329.653 KB) | DOI: 10.25182/jgp.2015.10.2.%p

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ABSTRACTThe aim of the study was to analyze the effects of torbangun flour-based functional supplementary food for breastfeeding mothers who received breastfeeding counseling on infant?s growth and exclusive breastfeeding practice The subjects were 20 pregnant women in their third trimester and were monitored until delivery and were given supplementary food for 30 days. Single blind randomized controlled trial was used to group subjects into intervention group (n=10) that was given supplementary food containing torbangun flour, and control group (n=10) with no torbangun flour. All subjects were given breastfeeding counseling two times before delivery and three times during supplementary food was given. The study showed that breastfeeding counseling significantly increased the knowledge and attitude of respondents on exclusive breastfeeding. In the intervention group, the average score of knowledge increased from 59.1±22.4 to 94.1±6.9 (p<0.05), while the attitude increased from 65.8±11.4 to 94.1±8.8 (p<0.05). In control group, the average score of knowledge increased from 75.0±11.8 to 94.4±7.2 (p<0.05), while the attitude increased from 75.0±14.4 to 94.4±11.0 (p<0.05). Supplementary food containing torbangun flour significantly caused shorter time in regaining infant?s birth weight. The average time was 5.1±1.4 days for intervention group, while the control group was 7.0±2.4 days (p<0.05). The success rate of exclusive breastfeeding practice in the intervention group was 90%, while in the control group was 80%.Keywords: exclusive breastfeeding, supplementary food, torbangunABSTRAKTujuan penelitian adalah menganalisis pengaruh pemberian makanan tambahan fungsional berbasis tepung torbangun pada ibu yang mendapat konseling menyusui terhadap pertumbuhan bayi dan pemberian ASI eksklusif. Subjek penelitian adalah 20 orang ibu hamil pada trimester ketiga yang diikuti hingga melahirkan dan diberikan makanan tambahan selama 30 hari. Desain single blind randomized controlled trial digunakan untuk menentukan produk makanan tambahan yang diberikan kepada ibu yaitu kelompok intervensi (n=10) mendapat produk yang mengandung tepung torbangun dan kelompok kontrol (n=10) mendapat produk tanpa tepung torbangun. Seluruh subjek diberikan konseling menyusui dengan frekuensi dua kali sebelum ibu melahirkan dan tiga kali selama pemberian makanan tambahan. Hasil penelitian menunjukkan bahwa konseling menyusui signifikan meningkatkan skor pengetahuan dan sikap responden tentang ASI eksklusif. Kelompok intervensi, rata-rata skor pengetahuan dari 59,1±22,4 menjadi 94,1±6,9, skor sikap dari 65,8±11,4 menjadi 94,1±8,8 (p<0,05). Kelompok kontrol, rata-rata skor pengetahuan dari 75,0±11,8 menjadi 94,4±7,2, skor sikap dari 75,0±14,4 menjadi 94,4±11,0 (p<0,05). Pemberian makanan tambahan yang mengandung tepung torbangun berpengaruh signifikan terhadap waktu yang lebih singkat untuk mencapai kembali berat badan lahir bayi yaitu 5,1±1,4 hari untuk kelompok intervensi sedangkan kelompok kontrol 7,0±2,4 hari (p<0,05). Selama waktu pemberian makanan tambahan, keberhasilan praktek pemberian ASI eksklusif pada kelompok intervensi adalah 90% sedangkan kelompok kontrol adalah 80%.Kata kunci: ASI eksklusif, makanan tambahan, torbangun
POLA KONSUMSI PANGAN, AKTIVITAS FISIK, RIWAYAT PENYAKIT, RIWAYAT DEMENSIA KELUARGA, DAN KEJADIAN DEMENSIA PADA LANSIA DI PANTI WERDHA TRESNA BOGOR Pratiwi, Chairunnisa Utami; Marliyati, Sri Anna; Latifah, Melly
Jurnal Gizi dan Pangan Vol. 8 No. 2 (2013)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (255.543 KB) | DOI: 10.25182/jgp.2013.8.2.129-136

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The 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).
HUBUNGAN ANTARA POLA KONSUMSI PANGAN DAN AKTIVITAS FISIK DENGAN KEJADIAN OSTEOPOROSIS PADA LANSIA DI PANTI WERDHA BOGOR Marjan, Avliya Quratul; Marliyati, Sri Anna
Jurnal Gizi dan Pangan Vol. 8 No. 2 (2013)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (221.89 KB) | DOI: 10.25182/jgp.2013.8.2.123-128

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The objective of this study was to analyze relationship between food consumption and physical activity with incidence of osteoporosis in elderly at nursing home in Bogor. The design of this study was cross sectional. Subjects were taken purposively with certain criteria and the number of subjects obtained were 37 elderly. Results showed that the adequacy level of energy and protein were normal, phosphor was in adequate category and calcium was in deficient category. There was no significant relationship between nutritional status, the adequacy level of energy, protein and phosphor with risk of osteoporosis (p>0.05). However, there was a significant relationship between the adequacy level of calcium and physical activity level with risk of osteoporosis (p<0.05). The deficit adequacy level of calcium and physical activity was a risk factor for the risk of osteoporosis. 
ANALISIS POLA DAN STRATEGI PENYEDIAAN PANGAN RUMAH TANGGA PETANI HUTAN KEMASYARAKATAN KABUPATEN LAMPUNG BARAT Nurindarwati, Rini; Marliyati, Sri Anna; Heryatno, Yayat
Jurnal Gizi dan Pangan Vol. 3 No. 3 (2008)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (58.942 KB) | DOI: 10.25182/jgp.2008.3.3.192-197

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The main objective of this study is to provide information about food supplying pattern and strategy of Social Forestry?s farmer household. Thisstudy was conducted in October 2008 by using cross sectional study design. The sample was 90 Social Forestry?s farmer households. The data obtained by the research were household characteristics; food supplying pattern and strategy which analyzed descriptively and inferentially. More than half of the samples (78%) are small households with all farmers and housewives are in productive age. The income per capita per month of the sample is Rp509626. The food expenditure per capita per month is Rp213136, while non food expenditure per capita per month is Rp197851. The larger shares of food expenditure are utilized in food supplying of cereals (31.7%), vegetables and fruits (20.3%), and animal food (18.5%). Strategies for raising income conducted by the sample are searching supplementary income other than the main working field; conducting husbandry; and planting crops in garden. Saving is a strategy rarely conducted by the sample. Energy supplying of the sample for cereals, vegetables and fruits, oils and fats, sugar, and others are sufficient, while energy supplying for tubers, animal protein, legumes, and oily seed are not sufficient. The food supply is obtained by purchasing (70.8%), self production (28.2%), and other sources (0.4%).
A SUPPLEMENTARY PROTEIN FOOD FOR PREGNANT WOMEN WITH CHRONIC ENERGY DEFICIENCY TO IMPROVE FETAL GROWTH Prameswari, Fajria Saliha Puspita; Marliyati, Sri Anna; Dewi, Mira
Jurnal Gizi dan Pangan Vol. 15 No. 1 (2020)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2020.15.1.1-10

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The aimed to analyze the effect of protein-sourced supplementary foods for pregnant women with CED to improve fetal growth. The pre-post study test involved 44 pregnant women with a Mid Upper Arm Circumference (MUAC) of <23.5cm in Bogor City, West Java. The subjects were divided into two groups, first was the PG group, consist of pregnant women who received the protein-sourced supplementary foods. The second was the PCG group where the pregnant women recieved the standard government supplementary food (GSF) for eight weeks. Data regarding the fetal growth was obtained using USG, the inidactor measured were the femur length and estimated fetal weight. The increase of femur length and estimated fetal weight were used as the fetal growth parameters. Analysis of Covariance was applied to obtain the effect of intervention by controlling other covariate variables. The result showed that the improvement of estimated fetal weight (EFW) and femur length (FL) in both groups were similar (p>0.05). Despite the fact that the PG group showed lower compliance compared to the PCG (p>0.05). The findings suggest that our protein-sourced supplementary foods had a similar effect with the GSF on fetal growth of pregnant women with CED.
SUBSTITUSI TEPUNG KEPALA IKAN LELE DUMBO (CLARIAS GARIEPINUS SP) UNTUK MENINGKATKAN KANDUNGAN KALSIUM CRACKERS Ferazuma, Herviana; Marliyati, Sri Anna; Amalia, Leily
Jurnal Gizi dan Pangan Vol. 6 No. 1 (2011)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (224.347 KB) | DOI: 10.25182/jgp.2011.6.1.18-27

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The using of fish by-products has not been optimally developed in food processing. The objective of this research was to study the using of catfish's head flour as a part of material in formulating crackers to increase its calsium content. The method for making this flour was based on thermal process using drum dryer. The physical and chemical properties were analysed. Crackers was formulated by using catfish's head flour with trial and error method. The formulations were then F0 (0:100), F1 (7,5:92,5), F2 (12,5:87,5), F3 (17,5:82,5), and F4 (22,5:77,5). F1 and F2 crackers were chosen formulations based on organoleptic test. The result of chemical analysis were respectively: moisture 2,4-3,3% (wb), ash 3,7-4,97% (wb), protein 9,9-11,4% (wb), lipid 19,2-20,5% (wb), carbohydrate 63,9-69,6% (wb), and energy 480-484 kkal (wb). F1 crackers contained 0,3634% of calcium (wb) while F2 crackers contained 0,3147% of calcium (wb). The phospor's content in F1 and F2 crackers were respectively: 0,2362% (wb) and 0,3147% (wb). The contribution of calcium content in crackers were calculated based on RDA (Recommended Dietary Allowance) for children, adolescents, and adults. F1 crackers fulfilled calcium?s RDA respectively : 25,8% for children; 15,5% for adolescents, and 19,3% for  adults. F2 crackers fulfilled calcium?s RDA respectively: 39,9% for children; 23,9% for adolescents, and 29,9% for adults. The amount of crackers that should be consumed was at least as much 44 gram/day. Key words: catfish's head flour, crackers, calcium content
Co-Authors . Mervina Adi Winarto Ahmad Sulaeman Aini Aqsa Arafah Aisyah Aisyah Aji Nugraha Ali Khomsan Ansarullah, Alfia Avliya Quratul Marjan Bambang Pontjo Priosoerjanto Bibi Ahmad Chahyanto Budi Setiawan Cahyuning Isnaini, Cahyuning Chairunnisa Utami Pratiwi Clara M. Kusharto Clara Meliyanti Kusharto Dadan Rohdiana Dadang Sukandar Daniel Pratama Sianturi DEDDY MUCHTADI Deni Surya Kencana Dewi Kartika Sari Dewi Ratih Agungpriyono Dian Ekawati Dodik Briawan Drajat Martianto Endang Rohmawati Evy Damayanthi Faisal Anwar Fauziyah, A'immatul Firdaus Firdaus Fuadini Therik Hadi Riyadi Handaru Tri Mulyono Hardinsyah . Hardinsyah Hardinsyah Harianti, Rini Herviana Ferazuma Hidayat Syarief I WAYAN TEGUH WIBAWAN Ikeu Ekayanti Indah Yuliana Iskandar Mirza Katrin Roosita Latifah Darusman latifah K Darusman Latifah K. Darusman Leily Amalia Lilik Kustiyah Lilik Noor Yuliati MADE ASTAWAN MARDHIATI, RETNO Mega Pramudita Rahayu Megawati Simanjuntak Melly Latifah Mira Dewi Muhammad Rizal Martua Damanik Muhammad Rizal Martua Damanik, Muhammad Rizal Muhilal ., Muhilal Naufal Muharam Nurdin Neysa Rucita Novitasari, Putri Nur Rahman, Nur Nurdin Nurdin Nurjannah Dongoran Prameswari, Fajria Saliha Puspita Retnaningsih Retnaningsih Rimbawan . Rimbawan Rimbawan Rini Nurindarwati Risti Rosmiati Rizal Damanik Siddiq, Muhammad Nuzul Azhim Ash Siti Madanijah Sri Darningsih Subangkit, Mawar Sumali M Atmojo Tetty Herta Doloksaribu Tika Nurmalasari Tommy Marcelino Gantohe Trina Astuti Wiwin Winarsih Wiwit Estuti Yayat Heryatno Yuni, Sri