. Rimbawan
Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA), Institut Pertanian Bogor, Bogor 16680

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FOOD AND ZINC INTAKE, AND DETERMINANT OF ZINC STATUS AMONG PREGNANT WOMEN IN LEUWILIANG AND CIBUNGBULANG SUB-DISTRICTS, DISTRICT OF BOGOR Hayati, Aslis Wirda; Hardinsyah, .; Rimbawan, .
Forum Pasca Sarjana Vol. 25 No. 3 (2002): Forum Pascasarjana
Publisher : Forum Pasca Sarjana

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Abstract

The objectives of this study were to analyze zinc status, nutrient dietary quality, zinc content, zinc intake, determinant of zinc status and implications for preventing zinc deficiency among pregnant women living in Leuwiliang and Cibungbulang sub-districts, district of Bogor. The research used base line data of 252 pregnant women from previous study entitled "Effect of Multi-nutrients Fortificated Food Supplement for Pregnant Women and Child Growth and Development in Leuwiliang and Cibungbulang". Additional data collected were local food potency, zinc content of 17 foods, and formal and nonformal local leaders opinion on future institution programs related to nutrition and health.Logistic regression was applied for determinants analysis.
IODINE AND SELENIUM CONSUMPTION AND ITS RELATIONSHIP WITH IODINE STATUS OF SCHOOL CHILDREN IN ENDEMIC AND NON ENDEMIC COASTAL AREAS Rimbawan, .; Khomsan, Ali; Sukandar, Dadang; Sumarmi, Sri; Dewi, Sri Wahyu Angga
Media Gizi dan Keluarga Vol. 24 No. 2 (2000): Jurnal Media Gizi dan Keluarga
Publisher : Media Gizi dan Keluarga

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The specific objectives of this research were to study food consumption; iodine and selenium content of foodstuffs; intake of nutrients (energy, protein, vitamin A, iodine and selenium); and status of iodine among elementary school children living in coastal areas of Pasuruan District, East Java Province. The study was also purposed to observe the correlation between nutrients consumption and iodine status. Kalirejo Village was chosen purposively to represent a non endemic area of IDD in which the Total Goitre Rate (TGR) was 45%, while Tambak Lekok Village represented a non endemic area of IDD with no cases of goiter signs. Sixty elementary school children in each area were randomly selected as samples to whom 24 hours food consumption recall and early morning urine were collected. Urinary Excretion of Iodine (UEI) was analysed from each sample to measure the status of iodine. Statistical method called t-test was applied to judge any difference between the data of consumption, nutrient adequacies, UEI level (iodine status) in both areas. Correlation between variables was also examined statistically by multiple linier regression test. For all kind of food of animal origins, samples living in IDD-non endemic area consumed more in term of quantity than that in IDD-endemic area. The adequacy levels for energy, protein, vitamin A, iodine and selenium in IDD-endemic area were 89.61%, 234.24%, 269.92%, 23.33% and 78.79% respectively; while those in IDD-non endemic area were 107.59%, 208.68%, 151.99%, 103.07% and 239.18% respectively. No significant (p>0.05) difference was observed between data of nutrients consumption, energy adequacy level and protein adequacy level obtained from an IDD-endemic area and those obtained from non endemic area. In contrast, consumption and adequacy level of vitamin A, iodine and selenium of IDD-endemic area were significantly different from those observed in IDD-non endemic area. Generally, iodine and selenium content of foodstuffs obtained from IDD-endemic area were lower than those from IDD-non endemic area. UEI of samples living in IDD-endemic area were 108,50 u/l. These was significantly different from those living in with non endemic area, which were 192 u/l. Consumption of energy, protein and vitamin A showed no significant influence on iodine status. Iodine and selenium consumption were very significantly influenced by iodine status. Iodine status was very significantly influenced by iodine consumption.Keywords: iodine, selenium, chool children
IDENTIFICATION OF IN VITRO BIOAVAILABILITY OF ZINC IN DIFFERENT TYPES OF EGGS AND METHODS OF PROCESSING Rimbawan, .; Dwiriani, Cesilia Meti; Fahriza, Ennita
Media Gizi dan Keluarga Vol. 24 No. 1 (2000): Jurnal Media Gizi dan Keluarga
Publisher : Media Gizi dan Keluarga

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This research was intended to asssess zinc content and zinc bioavailability from six kinds of egg processing (boiled, poached, salted, fried egg with shallow frying (“dadar” and “ceplok”), also “pindang” on three types of egg (local hens egg, layer egg and ducks egg). An in vitro dialysis procedure was employed to determine zinc bioavailablity. The experimental design used was complete random design with factorial experimental and further statistical analysis by Duncan Multiple Range. The results indicated that zinc bioavailabilities from three types of egg with six kinds of egg processing were ranged from 3.60 to 19.01 percents. Zinc content was ranged from 1.15 to 3.12 mg/100 g in wet basis or 2.59 to 12.22 mg/100 g in dry basis. Frying egg decreased zinc bioavailability and zinc content significantly (p<0.05). Boiling and poaching of egg increased zinc bioavailability and zinc content significantly (p<0.05). The data suggest that chickens egg (local hen’s and layer egg) processed by boiling and poaching increased zinc bioavailability.
THE EFFECT OF COOKING METHODS OF SEVERAL VARIETIES OF RICE ON ZINC BIOAVAILABILITY DETERMINED USING EXPERIMENTAL RATS Elnovriza, Deni; Rimbawan, .; Wirakusumah, Emma S; Sukandar, Dadang
Media Gizi dan Keluarga Vol. 25 No. 1 (2001): Jurnal Media Gizi dan Keluarga
Publisher : Media Gizi dan Keluarga

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The specific objectives of the research were 1) to analyze zinc content of rice, 2) to analyze effect of cooking on zinc content of rice and 3) to identify the effect of cooking methods of rice on bioavailability of zinc. Zinc bioavailability was indicated by serum alkaline phosphatase activity, zinc serum and growth of Wistar rats. Boiled, steamed and puffed of Membramos, Cisadanes and Brown rice were used in this research. The results of this study showed that cooking methods affect zinc in rice. Zinc content decreased after cooking in all of cooking methods. The lost of zinc was found highest in puffed rice and lowest in steamed rice. When rats fed those rice-based diets, zinc serum was for all of treatments not significantly different. Measurement of serum alkaline phosphatase activity of rats fed steamed and boiled rice was significantly higher than control, but not for rats fed puffed rice. All rats fed treatment diets have higher growth than those fed control. Zinc bioavailability was found lower in puffed rice than steamed and boiled. Steamed rice has zinc bioavailability better than that of boiled and puffed.
COOKING METHOD, FOOD INTAKE AND IODINE STATUS OF PREGNANT WOMEN IN SAPARUA, CENTRAL MALUKU Picauly, Intje; Hardinsyah, .; Khomsan, Ali; Rimbawan, .
Media Gizi dan Keluarga Vol. 24 No. 1 (2000): Jurnal Media Gizi dan Keluarga
Publisher : Media Gizi dan Keluarga

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Abstract

The objective of this study was to analyze food intake and its cooking method in relation to iodine status of pregnant women in an endemic goitre area. For this purposes 57 pregnant women of the second trimester were selected randomly in Saparua Sub-district, an endemic goitre area of Central Maluku. Iodine status measuerd based on urinary excretion of iodine (UEI). Iodine content of urine, water, salt and common food consumed were analyzed in analytical laboratory of the Center for Research and Development of Nutrition, Bogor. The results show that stir frying, boiling, frying, boiling and frying, and grill are common cooking methods used in the study area. Lost of iodine varies depend on cooking methods and type of foods cooked. Lost of iodine content from the first two cooking method was range from 20 to 50%; and applying the last three cooking method resulted in iodine lost from 57 to74%. The iodine lost from sea fish was higher than from the other foods. The iodine food sources commonly consumed are cassava, sea fish and ¡¥gnetum¡¦ (melinjo) leaves with the iodine contents 42,0-94,6 ƒÝg/100g. The mean intake of cassava, sea fish and gnetum leaves was 559,0; 133,3 and 42,0 g/cap/day respectively. The contribution of cassava, sea fish and vegetables on iodine intake of pregnant women was 52,6; 25,4 and 18,8% respectively. All pregnant women consumed salt with the mean intake 19,2 g/cap/day and mean iodine content o,41 ppm. The mean UEI of pregnant women was 64,9 ƒÝg/l with median 47 ƒÝg/l. Only 17,5% of pregnant women has UEI at normal category. The result of regression analysis showed about 50% variation of UEI was explained by iodine, calcium and iron intakes (r=0,68).