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DAMPAK MENU SEPINGGAN TERHADAP KONSUMSI DAN TINGKAT KECUKUPAN ENERGI SERTA ZAT GIZI LAIN PADA SISWA SD Sinaga, Tiurma; Kusharto, Clara M.; Setiawan, Budi; Sulaeman, Ahmad
Jurnal Gizi dan Pangan Vol. 7 No. 1 (2012)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (259.963 KB) | DOI: 10.25182/jgp.2012.7.1.28-35

Abstract

The objective of this study was to analyze the effect of one dish meal breakfast on dietary intake and adequacy level of energy and other nutrients of elementary school children. The study used pre-experimentalone-group pretest-posttest design and was conducted from March to May 2011 at Kebon Kopi 2 Public ElementarySchool in Bogor City. The total number of sixty two elementary students were fully participated in this study, most of them were girls aged 11 years old. The Ethical Approval for this study was obtained from Komisi Etik Badan Penelitian dan Pengembangan Kesehatan No. KE.01.05/EC/301/2011. The study showed that there was significant difference before and after giving one dish meal breakfast as school feeding among the elementary school children (pKey words: one dish meal, breakfast school, dietary intakes, nutrient adequacy, elementary school children
KAJIAN BIOAKTIF DAN ZAT GIZI PROPOLIS INDONESIA DAN BRASIL Halim, Eliza; Hardinsyah, Hardinsyah; Sutandyo, Noorwati; Sulaeman, Ahmad; Artika, Made; Harahap, Yahdiana
Jurnal Gizi dan Pangan Vol. 7 No. 1 (2012)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (208.807 KB) | DOI: 10.25182/jgp.2012.7.1.1-7

Abstract

Indonesia has a potency to produce its own propolis, however the propolis market in Indonesia is dominated by imported product, such as from Brazil. Currently, still there is no reasearch which evaluate bioactive compound and nutrient content of Indonesian Propolis (IP) compare with Brazilian Propolis (BP). The objectives of this study were to analyze bioactive compounds and nutrient contents of IP compared to BP. Bioactive compounds and nutrients content were analyzed by gas chromatography?mass spectrophotometry. The resultsshowed both IP and BP contain fenol, ?-amyrin, cylolanost, and pyrimidines. Bioactive compounds which specifically found in IP were eudesmane compound, ethyl acridine, lupeol, friedooleanan; while ? amyrin and cinnamic acid compound only found in BP. The nutrient contents of IP were higher than BP except for vitamin A. In conclusion, IP might have potential health benefit, similar to BP.
ALTERNATIVE SNACK FOR DIABETIC PATIENTS FROM SAGO (METROXYLON SP.) STARCH AND TEMPE Maya, Sofya; Sulaeman, Ahmad; Sinaga, Tiurma
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.2020.15.1.27-36

Abstract

This study aimed to develop food products made from sago starch (Metroxylon sp.) and tempe as alternative snacks for diabetics. This study used a completely randomized design (CRD) with two treatment ratios of sago starch to tempe, F1 (2:1) and F2 (1:1), and two replications for three products, namely puddings, muffins, and cookies. The organoleptic attributes of the products were evaluated by fourty semi-trained panelists. The results of the hedonic test showed that F2 was the formula selected for the puddings and muffins and that F1 was the formula selected for the cookies. The puddings had hardness of 83.47 gf, 92.28% water, 0.28% ash, 1.04% protein, 0.64% fat, 5.76% carbohydrate, 3.95% dietary fiber, and 0.81% resistant starch. The muffins had hardness of 3,861,87 gf, 56.18% water, 0.79% ash, 6.49% protein, 10.26% fat, 26.28% carbohydrate, 7.13% dietary fiber, and 3.59% resistant starch. The cookies had hardness of 1,655,02 gf, 5.05% water, 0.90% ash, 4.90% protein, 19.66% fat, 69.49% carbohydrate, 9.57% dietary fiber, and 6.00% resistant starch. These products contained different levels of dietary fiber and resistant starch. Puddings are categorized as a high-fiber food with a negligible level of resistant starch, the muffin as a high-fiber food with an intermediate level of resistant starch, and the cookie as a high-fiber food with a high level of resistant starch. In conclusion, these products had relatively high fiber content and need a further study to confirm the health benefits for glucose control in diabetics.
SNACK BAR BERBAHAN PATI SAGU (METROXYLON SP.), TEMPE, DAN BERAS HITAM SEBAGAI PANGAN FUNGSIONAL BERINDEKS GLIKEMIK RENDAH Puspita, Winny; Sulaeman, Ahmad; Damayanthi, Evy
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 8, No 1 (2019)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (382.234 KB) | DOI: 10.14710/jgi.8.1.11-23

Abstract

Background: High calories intake from snacks with low nutritional value will contribute to increase the prevalence of obesity and diabetes. Nutritional strategies to prevent hyperglycemia are controlling blood glucose levels, restrict calories and carbohydrate intake. Sago starch (Metroxylon sp.), tempe and black rice contains ingredients such as dietary fiber, resistant starch, amylose and low glycemic index. Modified snack bar using these ingredients can produce attractive products and provide the beneficial nutrients.Objectives: To determine a snack bar formulation made from sago starch, tempe and black rice and analyze physicochemical characteristics and glycemic index value of the product.Methods: This study used a completely randomized design analyzing three different proportions of sago starch and tempe, namely F1 (2:1), F2 (1.5:1), and F3 (1:1) with two replications for each formula. The Selected formula was determined based on consumer acceptability by semi-trained panelists using 9-point hedonic scale, physicochemical properties, nutrient content, and glycemic index value. Results: The Selected formula (F3) was potentially used as functional food as indicated by high level of dietary fiber (11.05%), 8.8 % resistant starch, in vitro starch digestibility (14.02%), the highest amylose-amylopectin ratio (60.1% : 39.9%), low glycemic index (40) and low glycemic load (5.4). The F3 formula produced a slow increase and peak point of blood glucose response of 107.5 mg/dl at minute 30th lower than the administration of anhydrous glucose with peak point of blood glucose levels of 143.4 mg/dl.Conclusion: The F3 formula with the proportion of sago starch and tempe (1:1) had low glycemic index and was categorized as high-fiber food with high level of resistant starch. Therefore, this product has the potency as functional snack alternative for diabetes patients.
KUALITAS SARAPAN MENU SEPINGGAN, DAYA TERIMA, TINGKAT KESUKAAN, DAN STATUS GIZI SISWA SEKOLAH DASAR Sinaga, Tiurma; Koesharto, Clara M.; Sulaeman, Ahmad; Setiawan, Budi
Teknologi dan Kejuruan: Jurnal teknologi, Kejuruan dan Pengajarannya Vol 35, No 1 (2012)
Publisher : Fakultas Teknik Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (171.056 KB) | DOI: 10.17977/tk.v35i1.3710

Abstract

The quality of one-dish meal breakfast, degree of food acceptance, level of food preference and nutritional status of students in elementary school. The aim of this study was to determine the quality of one-dish meal breakfast, level of food preferences, degree of food acceptance, and nutritional status of students in elementary school. The study used pre-experimental one-group pretest-posttest design. The subjects of this study were 11 years old students and the total was 62. The results of the study showed that one-dish meal breakfast has fulfilled the requirement except for Fe source, level of food preference of high, and degree of food acceptance of all and ¾ part eaten of one dish meals. Nutritional status of the subjects at the beginning and at the end of the study showed significant differences (P-value Tujuan dari penelitian ini adalah untuk mengetahui kualitas sarapan menu sepinggan, tingkat kesukaan, daya terima, dan status gizi siswa sekolah dasar. Penelitian ini merupakan jenis penelitian pra eksperimental dengan desain one-group pretest-posttest. Jumlah contoh 62 orang siswa berusia 11 tahun. Hasil dari penelitian ini menunjukkan bahwa sarapan menu sepinggan telah memenuhi syarat kecuali sumber Fe, tingkat kesukaan siswa dalam kategori tinggi, dan daya terima siswa dalam kategori dimakan semua dan dimakan ¾ bagian. Perbedaan status gizi siswa sebelum dan sesudah pemberian menu sepinggan berbeda nyata (p < 0.05).
PREFERENCE FOR SAGO AND NUTRIENT INTAKE AMONG COMMUNITIES CONSUMING SAGO IN KEPULAUAN MERANTI DISTRICT, RIAU PROVINCE, INDONESIA Syartiwidya, Syartiwidya; Martianto, Drajat; Sulaeman, Ahmad; Tanziha, Ikeu; Rimbawan, Rimbawan
Jurnal Gizi dan Pangan Vol. 14 No. 2 (2019)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (241.689 KB) | DOI: 10.25182/jgp.2019.14.2.91-98

Abstract

This study aimed to analyse the preference for sago products and nutritional intake of the community consuming sago in Kepulauan Meranti District, Riau Province. A cross-sectional study was conducted and 181 adults was purposively selected subjects in Tebing Tinggi Timur Sub-district, Kepulauan Meranti District, Riau Province. The data obtained were subject characteristics, anthropometry, preferences for sago products, and nutritional intake from semi-quatitative food frequency questionnaire and food recall. The most preferred sago products out of 10 types of processed sago products were sago noodles (89.9%), sago lempeng (86.9%), and lemak sago (85.4%). Sago consumption frequencies among the subjects were mostly ?often? (39.2%) and ?quite often? (30.6%). The average amount of sago consumption was 173.7±88.3 g/day. The subject's average daily energy intake was 1864±468 kcal and the average protein intake was 48.4±21.7 g. The energy adequacy levels of subjects who consumed sago &lt;140 g/day and ?140 g/day were categorized as ?normal? (25.9% and 34.0% respectively). Meanwhile, the average level of protein adequacy were categorized as deficit (38.3% and 43.0% respectively). The carbohydrate adequacy levels were categorized as ?excessive? (80.2% and 71.0% respectively). The fat adequacy levels were categorized as ?excessive? (90.1% and 92.0% respectively). Sago noodles and lemak sago are two potential sago products to be developed as alternative carbohydrate sources due to their high frequency and preferability.
PENGEMBANGAN PRODUK MINUMAN JELI EKSTRAK DAUN HANTAP (STERCULIA OBLONGATA R. BROWN) SEBAGAI ALTERNATIF PANGAN FUNGSIONAL Pamungkas, Anggar; Sulaeman, Ahmad; Roosita, Katrin
Jurnal Gizi dan Pangan Vol. 9 No. 3 (2014)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (547.633 KB) | DOI: 10.25182/jgp.2014.9.3.%p

Abstract

The objective of this study was to develop a jelly drink product based on hantap leaves extract (Sterculia oblongata R. Brown) as an alternative of functional food. Completed randomize nested design with two factor (The type and level of concentration of the gelling agent) was applied in this study and resulted in nine formulas. The selected jelly drink formula was determined by preference test using semitrained panelists. Jelly drink with the addition of a gelling agent carrageenan with a concentration level of 0.20% and melon flavor was preferred by 86% panelist. This formula contained 87.37% water, 0.18% ash, 0.10% protein, 0.04% fat, 12.3% carbohidrate, 2.08% fiber, 10.6 mg/100g total phenols, 0.68 mg/100g vitamin C and antioxidant activity 20.92 % with IC50 values is 464.02?L. With its bioactive component and fiber content, this product may be classified as functional food which may help improving consumer health.
Sosialisasi Program Mobil Curhat di Kota Bogor Tahun 2015–2017 Navratilova, Hana Fitria; Nurdin, Naufal Muharam; Ekawidyani, Karina Rahmadia; Sulaeman, Ahmad
Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5, No 2 (2019): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.5.2.150-158

Abstract

PENERAPAN PRINSIP-PRINSIP MUTU DAN KEAMANAN PANGAN TEMPE DI KABUPATEN LAMPUNG BARAT Suhartono, Suhartono; Sulaeman, Ahmad; Setiawan, Budi
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 (56.088 KB) | DOI: 10.25182/jgp.2008.3.3.244-249

Abstract

Food Law No. 7 1996 defined food security as a condition in which the fulfillment of food for the household is reflected by the availability of sufficient food both its quantity and quality, safe, evenly distributed and within reach; meanwhile, food quality is defined as the value determined base on the criteria of food safety, nutrition content and trade standard on food stuffs, catables and beverages. The purpose of this study was to analyze the application of food quality and safety principles in the production of food product i.e tempeh at small scale industry in West Lampung. A survey on 15 selected tempeh producers was carried out using a structured questionnaire. Primary and secondary data was collected in this study through interview and observation to the 15 tempeh producers. In the general, all producers had not fully implemented food safety and quality principles as outlined in the GMP guideline. Nevertheless, the tempeh quality produced in West Lampung organoleptically was good. Several issues need to be improved i.e. cleaning raw material (soy bean), using water from safe sources, washing soy bean before and after braising, controlling small animal included mouse, and maintenance and cleany the premises.
PERILAKU PETANI DALAM PRODUKSI DAN PENANGANAN PANGAN SEGAR DI KABUPATEN LAMPUNG BARAT Kusuma, Lingga; Sulaeman, Ahmad; Tanziha, Ikeu
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 (66.447 KB) | DOI: 10.25182/jgp.2008.3.3.239-243

Abstract

The objective of this  research was to analyze farmer?s behavior in the production and post harvest management of fresh food (vegetables). A survey and cross sectional study design were applied in this study. The locations are chosen purposively, ie: Sukarame Village in Balik Bukit Subdistrict and Sekincau Village in Sekincau Subdistrict. The sixty respondents were chosen randomly using stratified sampling method. The data was analyzed descriptively and inferentially. Fresh food farmers in West Lampung District had low knowledge about GAP and also had attitude and behavior that was not appropriate with GAP. Activity in farm group and attitude about GAP had significant correlationship with behavior in production and post harvest management. The farmer?s attitude about GAP has bigger influence on the behavior than the activity in farm group.