M. Megawati, N. Artanti, Hani Mulyani, A. Darmawan, H. Syahrian, P. Lotulung, Edi Supriadi, Galuh Widiyarti, R. Dewi, Lia Meilawati, T. Ernawati, I. D. Dewijanti, M. Minarti
Background: Increased lipase activity can increase the amount of monoglycerides and fatty acids absorbed by the body, this is what affects obesity. If pancreatic lipase activity is inhibited, the production of fatty acids will decrease, consequently the level of fat in the blood will also decrease.Objective: To study anti obesity potential of a single herb or a mixture of green tea and other herbs (Syzygium polyanthum. Lv, Artocarpus communis.Lv, Cinnamomum verum..Lv, Manilkara zapota.Lv, Tectona grandis.Lv) by the in vitro inhibition assay of the lipase enzyme activityMethod: A single (8 herbs) or a mixture of three herbs powder (12 formulas) was put into a tea bag with a total weight of 1.5 g to be brewed in 100 mL bottled mineral water at 70⁰-90⁰C for 10 minutes. In vitro lipase enzyme inhibition assay were conducted to measure the ability of these samples as lipase inhibitor. Orlistat used as positive lipase inhibitor. Results: There was a difference results of lipase inhibition activity between the sample of a single and a mixture of herbs. Interestingly, the results shows that formula 3 (mixture of green tea, Manilkara zapota and cinnamon). has 53.942 % inhibition, formula 9 (a mixture of green tea, Syzygium polyanthum and cinnamon) has 67.322 % inhibition and formula 12 (a mixture of green tea, Tectona grandis and cinnamon) has 56.612 % inhibition which close to lipase inhibitory activity by standard Orlistat.Conclusion: The mixture of green tea and two other herbs has a lipase inhibitory activity similar to Orlistat, when compared to the single herb. The highest lipase inhibitory activity is found in formula 9.
{"title":"In vitro lipase enzyme inhibitory activities of green tea and other herbs","authors":"M. Megawati, N. Artanti, Hani Mulyani, A. Darmawan, H. Syahrian, P. Lotulung, Edi Supriadi, Galuh Widiyarti, R. Dewi, Lia Meilawati, T. Ernawati, I. D. Dewijanti, M. Minarti","doi":"10.14710/jgi.9.1.48-52","DOIUrl":"https://doi.org/10.14710/jgi.9.1.48-52","url":null,"abstract":"Background: Increased lipase activity can increase the amount of monoglycerides and fatty acids absorbed by the body, this is what affects obesity. If pancreatic lipase activity is inhibited, the production of fatty acids will decrease, consequently the level of fat in the blood will also decrease.Objective: To study anti obesity potential of a single herb or a mixture of green tea and other herbs (Syzygium polyanthum. Lv, Artocarpus communis.Lv, Cinnamomum verum..Lv, Manilkara zapota.Lv, Tectona grandis.Lv) by the in vitro inhibition assay of the lipase enzyme activityMethod: A single (8 herbs) or a mixture of three herbs powder (12 formulas) was put into a tea bag with a total weight of 1.5 g to be brewed in 100 mL bottled mineral water at 70⁰-90⁰C for 10 minutes. In vitro lipase enzyme inhibition assay were conducted to measure the ability of these samples as lipase inhibitor. Orlistat used as positive lipase inhibitor. Results: There was a difference results of lipase inhibition activity between the sample of a single and a mixture of herbs. Interestingly, the results shows that formula 3 (mixture of green tea, Manilkara zapota and cinnamon). has 53.942 % inhibition, formula 9 (a mixture of green tea, Syzygium polyanthum and cinnamon) has 67.322 % inhibition and formula 12 (a mixture of green tea, Tectona grandis and cinnamon) has 56.612 % inhibition which close to lipase inhibitory activity by standard Orlistat.Conclusion: The mixture of green tea and two other herbs has a lipase inhibitory activity similar to Orlistat, when compared to the single herb. The highest lipase inhibitory activity is found in formula 9.","PeriodicalId":32498,"journal":{"name":"Jurnal Gizi Indonesia The Indonesian Journal of Nutrition","volume":"52 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86201724","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Tia Sofa Rahmadanti, Aryudhatama Candra, Choirun Nissa
Background: Patients with chronic liver disease were risk to be malnourished due to malabsorption, hipermetabolic condition, and not receiving adequate nutrients orally. Diet therapy through enteral feeding based on soybean flour and goat milk flour play role as an alternative formula for chronic liver patients since it contains high Branched-Chain Amino Acids (BCAA) and Medium-chain Triglyceride (MCT).Objectives: to analyze viscosity, nutrient content, protein digestibility, and organoleptic properties of enteral feeding using soybean flour and goat milk flour.Methods: An experimental study using 3 distinc formula with ratio soybean flour to goat milk flour was P1(45:55), P2(50:50), P3(55: 45). Viscosity, fat, carbohydrate content, and energy density were analyzed using One Way Anova followed by Tukey test while protein content, protein digestibility, and energy density were analyzed using Kruskal Wallis followed by Mann Whitney test. Organoleptic properties were analyzed using Friedman followed by Wilcoxon test.Results:The higher the soybean flour, the higher the formula viscosity (p=0.000) and protein (0.007). In contrast, the higher the got milk flour, the higher the fat (p=0.000), carbohydrate (p=0.000), energy (p=0.000) and energy density (p=0.013). Formula P3 has the highest viscosity (1.93±0.039 cP) and protein (9.66±0.16%), while P1 has the highest fat (27.33±0.15%), carbohydrate (65.97±0.23%), energy (1.175±3.04 kkal), energy density (1.17±0.00 kkal/ml), and protein digestibility (45.90±1.49%) among others. However, there is no effect of different formula toward protein digestibility (p=0.116). Organoleptic properties showed that the higher the got milk flour, the higher its acceptance in all aspect including color (p=0.046), flavor (p=0.000), taste (p=0.009) dan texture (p=0.002).Conclusion: P1 was the best formula due to its level of viscosity, fat, energy, protein and energy density that meet requirements according to European Society for Clinical Nutrition and Metabolism (ESPEN). P1 also has the highest protein digestibility, and have the highest score of all organoleptic parameters.
{"title":"Pengembangan formula enteral hepatogomax untuk penyakit hati berbasis tepung kedelai dan tepung susu kambing","authors":"Tia Sofa Rahmadanti, Aryudhatama Candra, Choirun Nissa","doi":"10.14710/jgi.9.1.1-10","DOIUrl":"https://doi.org/10.14710/jgi.9.1.1-10","url":null,"abstract":"Background: Patients with chronic liver disease were risk to be malnourished due to malabsorption, hipermetabolic condition, and not receiving adequate nutrients orally. Diet therapy through enteral feeding based on soybean flour and goat milk flour play role as an alternative formula for chronic liver patients since it contains high Branched-Chain Amino Acids (BCAA) and Medium-chain Triglyceride (MCT).Objectives: to analyze viscosity, nutrient content, protein digestibility, and organoleptic properties of enteral feeding using soybean flour and goat milk flour.Methods: An experimental study using 3 distinc formula with ratio soybean flour to goat milk flour was P1(45:55), P2(50:50), P3(55: 45). Viscosity, fat, carbohydrate content, and energy density were analyzed using One Way Anova followed by Tukey test while protein content, protein digestibility, and energy density were analyzed using Kruskal Wallis followed by Mann Whitney test. Organoleptic properties were analyzed using Friedman followed by Wilcoxon test.Results:The higher the soybean flour, the higher the formula viscosity (p=0.000) and protein (0.007). In contrast, the higher the got milk flour, the higher the fat (p=0.000), carbohydrate (p=0.000), energy (p=0.000) and energy density (p=0.013). Formula P3 has the highest viscosity (1.93±0.039 cP) and protein (9.66±0.16%), while P1 has the highest fat (27.33±0.15%), carbohydrate (65.97±0.23%), energy (1.175±3.04 kkal), energy density (1.17±0.00 kkal/ml), and protein digestibility (45.90±1.49%) among others. However, there is no effect of different formula toward protein digestibility (p=0.116). Organoleptic properties showed that the higher the got milk flour, the higher its acceptance in all aspect including color (p=0.046), flavor (p=0.000), taste (p=0.009) dan texture (p=0.002).Conclusion: P1 was the best formula due to its level of viscosity, fat, energy, protein and energy density that meet requirements according to European Society for Clinical Nutrition and Metabolism (ESPEN). P1 also has the highest protein digestibility, and have the highest score of all organoleptic parameters.","PeriodicalId":32498,"journal":{"name":"Jurnal Gizi Indonesia The Indonesian Journal of Nutrition","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88772142","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Background: Coffee contains caffeine. Caffeine is the main component that influences the response of the cardiovascular system and blood pressure (BP). Acute response of coffee to increased BP is related to caffeine.Objectives: This study aims to analyze the acute response of coffee consumption on BP in healthy females therefore coffee is an alternative therapy for hypotension.Methods: The research design was a clinical trial. Treatment: black coffee, Gayo’s Arabica, 10 mg, coffee brewed with 150 ml of boiling water, without sugar. BP was examined using a mercury sphygmomanometer and stethoscope. BP each subject was examined twice and averaged. BP was checked 3 times: before, 30, and 60 minutes after coffee consumption. All subjects were non-coffee drinkers. A total of 20 healthy female, 18-20 years old were divided into two groups: the non-intervention (n=9) and intervention (n=11). Data was analyzed by independent and paired sample t-test.Results: Coffee increased systolic 10-20 mmHg (14.09%) and diastolic 3.64 mmHg. Coffee lowers 36.36% of subjects with hypotension. There was no difference between systolic pre-test (101.11±12.69 vs 100.00±10.00 mmHg; p=0.83) and 30 minutes post-intervention (102.22±13.01 vs 101.82±9.82 mmHg; p=0.94). There were a significant differences in systolic after 60 minutes post-intervention (103.33±11.18 vs 114.09±5.84 mmHg; p=0.01*) between non-intervention and intervention. There was no difference between diastolic pretest (70.00±5.59 vs. 68.18±6.03 mmHg; p=0.49), 30 minutes (70.59±5.27 vs. 70.00±6.33 mmHg; p=0.83), and 60 minutes post-intervention (70.00±5.59 vs. 71.82±4.04 mmHg; p=0.41) between non-intervention and intervention. Data showed that systolic was significantly different (p=0.00*) after 60 minutes of coffee consumption in the intervention group. Conclusion: The acute response of coffee consumption to systolic increases was after 60 minutes and not 30 minutes of coffee consumption. Coffee doesn’t affect diastolic in healthy women, but it needs further research.
背景:咖啡含有咖啡因。咖啡因是影响心血管系统反应和血压(BP)的主要成分。咖啡对血压升高的急性反应与咖啡因有关。目的:本研究旨在分析健康女性饮用咖啡对血压的急性反应，因此咖啡是一种治疗低血压的替代疗法。方法:采用临床试验设计。治疗方法:黑咖啡，加约阿拉比卡咖啡，10毫克，用150毫升沸水冲泡的咖啡，不加糖。用水银血压计和听诊器检查血压。每个受试者的血压检查两次，取平均值。检查血压3次:饮用咖啡前、30分钟和60分钟后。所有的研究对象都不喝咖啡。选取18-20岁健康女性20例，分为不干预组(n=9)和干预组(n=11)。数据分析采用独立样本和配对样本t检验。结果:咖啡使收缩压升高10-20 mmHg(14.09%)，舒张压升高3.64 mmHg。咖啡降低了36.36%的低血压患者。收缩期前测(101.11±12.69 vs 100.00±10.00 mmHg)无差异;p=0.83)和干预后30分钟(102.22±13.01 vs 101.82±9.82 mmHg;p = 0.94)。干预后60分钟收缩压差异有统计学意义(103.33±11.18 vs 114.09±5.84 mmHg;P =0.01*)。舒张前测(70.00±5.59)与(68.18±6.03)mmHg无差异;p=0.49)， 30分钟(70.59±5.27∶70.00±6.33 mmHg;p=0.83)，干预后60分钟(70.00±5.59∶71.82±4.04 mmHg;P =0.41)。数据显示，干预组在饮用咖啡60分钟后收缩压有显著差异(p=0.00*)。结论:咖啡摄入对收缩压增加的急性反应发生在咖啡摄入60分钟后，而不是30分钟后。咖啡不会影响健康女性的舒张，但这还需要进一步的研究。
{"title":"Respon akut tekanan darah akibat konsumsi kopi pada wanita sehat","authors":"Yusni Yusni, Hanifah Yusuf","doi":"10.14710/jgi.9.1.19-26","DOIUrl":"https://doi.org/10.14710/jgi.9.1.19-26","url":null,"abstract":"Background: Coffee contains caffeine. Caffeine is the main component that influences the response of the cardiovascular system and blood pressure (BP). Acute response of coffee to increased BP is related to caffeine.Objectives: This study aims to analyze the acute response of coffee consumption on BP in healthy females therefore coffee is an alternative therapy for hypotension.Methods: The research design was a clinical trial. Treatment: black coffee, Gayo’s Arabica, 10 mg, coffee brewed with 150 ml of boiling water, without sugar. BP was examined using a mercury sphygmomanometer and stethoscope. BP each subject was examined twice and averaged. BP was checked 3 times: before, 30, and 60 minutes after coffee consumption. All subjects were non-coffee drinkers. A total of 20 healthy female, 18-20 years old were divided into two groups: the non-intervention (n=9) and intervention (n=11). Data was analyzed by independent and paired sample t-test.Results: Coffee increased systolic 10-20 mmHg (14.09%) and diastolic 3.64 mmHg. Coffee lowers 36.36% of subjects with hypotension. There was no difference between systolic pre-test (101.11±12.69 vs 100.00±10.00 mmHg; p=0.83) and 30 minutes post-intervention (102.22±13.01 vs 101.82±9.82 mmHg; p=0.94). There were a significant differences in systolic after 60 minutes post-intervention (103.33±11.18 vs 114.09±5.84 mmHg; p=0.01*) between non-intervention and intervention. There was no difference between diastolic pretest (70.00±5.59 vs. 68.18±6.03 mmHg; p=0.49), 30 minutes (70.59±5.27 vs. 70.00±6.33 mmHg; p=0.83), and 60 minutes post-intervention (70.00±5.59 vs. 71.82±4.04 mmHg; p=0.41) between non-intervention and intervention. Data showed that systolic was significantly different (p=0.00*) after 60 minutes of coffee consumption in the intervention group. Conclusion: The acute response of coffee consumption to systolic increases was after 60 minutes and not 30 minutes of coffee consumption. Coffee doesn’t affect diastolic in healthy women, but it needs further research.","PeriodicalId":32498,"journal":{"name":"Jurnal Gizi Indonesia The Indonesian Journal of Nutrition","volume":"123 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91051898","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Background: Stunting in Brebes, Central Java is the highest 100 in Indonesia. Through the Family Plan Village (Kampung KB), National Population and Family Planning Board (BKKBN) was given the mandate to contribute in accelerating the improvement of nutrition, especially the problem of stunting. 15,873 villages in Indonesia were formed as Kampung KB. However, there were no studies that describe the extent to which the program was effective.Objectives: This study aims to determine the effectiveness of the Kampung KB on sensitive intervention to prevent stunting.Methods: Experimental research with and one group only post test study design used. In 60 mothers of children under the age of 24 months starting in March-October 2019 in Janegara Village, Brebes Regency. The intervention carried out was the Kampung KB. Its activities at the study site are conducted from March-October 2019 in the study population's parents. The intervention was family counseling by family planning counselors (PKB). The variables measured included planning for household life, habituation of clean and healthy lifestyles in the family, empowering family at home, and responsive care. Data was collected using a questionnaire that was prepared independently and has been tested for validity and reliability. Analysis of the data used to prove the hypothesis is one sample t test.Results: Most of the mothers understand family life planning (75%), PHBS practices are appropriate (61.37%), the role of fathers is good (83.3%), and mothers have taken responsive care responsive care (55%). Kampung KB is effective for improving the practice of PHBS (p = 0.003) and the role of fathers in the family (p = 0.0001).Conclusion: Kampung KB was effective to increase (PHBS) and the role of fathers in parenting.
{"title":"Pengaruh kampung KB pada intervensi gizi sensitif stunting di Desa Janegara","authors":"V. Setyawati, Faizzatun Ramadha","doi":"10.14710/jgi.9.1.42-47","DOIUrl":"https://doi.org/10.14710/jgi.9.1.42-47","url":null,"abstract":"Background: Stunting in Brebes, Central Java is the highest 100 in Indonesia. Through the Family Plan Village (Kampung KB), National Population and Family Planning Board (BKKBN) was given the mandate to contribute in accelerating the improvement of nutrition, especially the problem of stunting. 15,873 villages in Indonesia were formed as Kampung KB. However, there were no studies that describe the extent to which the program was effective.Objectives: This study aims to determine the effectiveness of the Kampung KB on sensitive intervention to prevent stunting.Methods: Experimental research with and one group only post test study design used. In 60 mothers of children under the age of 24 months starting in March-October 2019 in Janegara Village, Brebes Regency. The intervention carried out was the Kampung KB. Its activities at the study site are conducted from March-October 2019 in the study population's parents. The intervention was family counseling by family planning counselors (PKB). The variables measured included planning for household life, habituation of clean and healthy lifestyles in the family, empowering family at home, and responsive care. Data was collected using a questionnaire that was prepared independently and has been tested for validity and reliability. Analysis of the data used to prove the hypothesis is one sample t test.Results: Most of the mothers understand family life planning (75%), PHBS practices are appropriate (61.37%), the role of fathers is good (83.3%), and mothers have taken responsive care responsive care (55%). Kampung KB is effective for improving the practice of PHBS (p = 0.003) and the role of fathers in the family (p = 0.0001).Conclusion: Kampung KB was effective to increase (PHBS) and the role of fathers in parenting. ","PeriodicalId":32498,"journal":{"name":"Jurnal Gizi Indonesia The Indonesian Journal of Nutrition","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81386613","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
N. Putriningtyas, I. Permatasari, D. Oktaviani, Anastasia Servia Raha, S. Wahyuningsih
Background: Polyphenols, antioxidants, dietary fiber, and vitamin contained in the red dragon fruit peel. Red dragon fruit peel can be processed into marmalade. Red dragon fruit peel marmalade has the potential to be a functional food. Functional food is food that has a physiological function based on scientific studies.Objectives: The objective of this study is to analyze the effect of red dragon fruit peel marmalade on fasting blood glucose levels, HDL, LDL, and triglycerides levels of hypercholesterolemic Wistar rats.Methods: This study used a pre-&post-test control group design. Hypercholesterolemic male Wistar rats were randomly assigned into five groups. Hypercholesterolemia was induced by 1% cholesterol powder and 0.5% cholic acid for two weeks. All groups received standard chow. Samples were grouped into five groups: K-; K+; K1 (0.94 g/kg b.wt/day); K2 (1.41 g/kg b.wt/day); K3 (1.88 g/kg b.wt/day). The intervention was carried out for 28 days. GDP level was measured using the GOD-PAP. HDL, LDL, and triglyceride were analyzed with spectrophotometry. GDP, HDL, LDL, and triglyceride levels were measured twice before fasting. A paired t-test and one-way ANOVA were used to analyze the data.Results: The result showed that K-; K1; K2; K3 had a significant difference between groups before and after the intervention (p<0.05). Red dragon fruit peel Marmalade was able to reduce the levels of GDP, LDL, triglycerides, and increase HDL (p <0.05).Conclusion: Red dragon fruit peel marmalade reduced fasting blood glucose levels, LDL, triglyceride levels, and increased HDL levels of hypercholesterolemic Wistar rats.
{"title":"Red dragon fruit (Hylocereus spp.) peel marmalade effectively improve blood glucose and lipid profile of hypercholesterolemic wistar rats","authors":"N. Putriningtyas, I. Permatasari, D. Oktaviani, Anastasia Servia Raha, S. Wahyuningsih","doi":"10.14710/jgi.9.1.61-67","DOIUrl":"https://doi.org/10.14710/jgi.9.1.61-67","url":null,"abstract":"Background: Polyphenols, antioxidants, dietary fiber, and vitamin contained in the red dragon fruit peel. Red dragon fruit peel can be processed into marmalade. Red dragon fruit peel marmalade has the potential to be a functional food. Functional food is food that has a physiological function based on scientific studies.Objectives: The objective of this study is to analyze the effect of red dragon fruit peel marmalade on fasting blood glucose levels, HDL, LDL, and triglycerides levels of hypercholesterolemic Wistar rats.Methods: This study used a pre-&post-test control group design. Hypercholesterolemic male Wistar rats were randomly assigned into five groups. Hypercholesterolemia was induced by 1% cholesterol powder and 0.5% cholic acid for two weeks. All groups received standard chow. Samples were grouped into five groups: K-; K+; K1 (0.94 g/kg b.wt/day); K2 (1.41 g/kg b.wt/day); K3 (1.88 g/kg b.wt/day). The intervention was carried out for 28 days. GDP level was measured using the GOD-PAP. HDL, LDL, and triglyceride were analyzed with spectrophotometry. GDP, HDL, LDL, and triglyceride levels were measured twice before fasting. A paired t-test and one-way ANOVA were used to analyze the data.Results: The result showed that K-; K1; K2; K3 had a significant difference between groups before and after the intervention (p<0.05). Red dragon fruit peel Marmalade was able to reduce the levels of GDP, LDL, triglycerides, and increase HDL (p <0.05).Conclusion: Red dragon fruit peel marmalade reduced fasting blood glucose levels, LDL, triglyceride levels, and increased HDL levels of hypercholesterolemic Wistar rats.","PeriodicalId":32498,"journal":{"name":"Jurnal Gizi Indonesia The Indonesian Journal of Nutrition","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90515801","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-11-25DOI: 10.21203/rs.3.rs-107967/v1
Imaviana Cahyani, A. Kurniawan, K. Palupi, Amadou Jallow, Rathi Paramastri, Mertien Sa’pang
Background: This study aimed to determine the associations of eating habits and cooking methods with a breast tumor in childbearing aged Indonesian urban women. Methods: This was a cross-sectional study using a research of non-communicable disease 2016 database from the ministry of health of Indonesia. In total 28558 women, aged 25 – 49 years old were retrieved from the database. Eating habits and cooking methods were measured using a validated food frequency questionnaire. A forward logistic regression analysis was used to examine the association of eating habits and cooking methods with the risk of breast tumors. Results: Higher education level was positively associated with the incidence of breast tumor (OR = 1.10, 95%CI: 1.01-1.20, p = 0.026). Seafood (OR = 0.88, 95% CI: 0.80-0.96, p = 0.006) and fast foods (OR = 1.10, 95% CI: 1.00-1.20, p = 0.049) were significantly associated with the incidence of breast tumor among urban women. Roasted/smoked cooking method was positively associated with risk of breast tumor (OR = 1.27, 95%CI: 1.01 – 1.61, p = 0.043). Conclusion: Our study is the first community-based study in Indonesia investigating the association of eating habits and cooking methods with the incidence of breast tumors among childbearing aged urban women. High intake of seafood was associated with a lower risk of breast tumors while fast foods and roasted/smoked cooking method belief to have a detrimental effect on a breast tumor. Prospective studies are needed to confirm the present study findings.
背景:本研究旨在确定印度尼西亚育龄城市妇女的饮食习惯和烹饪方法与乳腺肿瘤的关系。方法:这是一项横断面研究，使用印度尼西亚卫生部2016年非传染性疾病研究数据库。从数据库中检索了年龄在25 - 49岁之间的28558名女性。饮食习惯和烹饪方法使用有效的食物频率问卷进行测量。采用前瞻性逻辑回归分析来检验饮食习惯和烹饪方法与乳腺肿瘤风险之间的关系。结果:高学历与乳腺肿瘤发病率呈正相关(OR = 1.10, 95%CI: 1.01 ~ 1.20, p = 0.026)。海鲜(OR = 0.88, 95% CI: 0.80-0.96, p = 0.006)和快餐(OR = 1.10, 95% CI: 1.00-1.20, p = 0.049)与城市女性乳腺癌发病率显著相关。烤/烟熏烹饪方式与乳腺癌发病风险呈正相关(OR = 1.27, 95%CI: 1.01 ~ 1.61, p = 0.043)。结论:我们的研究是印度尼西亚第一个以社区为基础的研究，旨在调查育龄城市妇女的饮食习惯和烹饪方法与乳腺癌发病率之间的关系。大量摄入海鲜与患乳腺肿瘤的风险较低有关而快餐和烤/烟熏烹饪方法被认为对患乳腺肿瘤有有害影响。需要前瞻性研究来证实目前的研究结果。
{"title":"Association of eating habits and cooking methods with breast tumors among childbearing aged urban women in Indonesia: A cross-sectional study","authors":"Imaviana Cahyani, A. Kurniawan, K. Palupi, Amadou Jallow, Rathi Paramastri, Mertien Sa’pang","doi":"10.21203/rs.3.rs-107967/v1","DOIUrl":"https://doi.org/10.21203/rs.3.rs-107967/v1","url":null,"abstract":"\u0000 Background: This study aimed to determine the associations of eating habits and cooking methods with a breast tumor in childbearing aged Indonesian urban women. Methods: This was a cross-sectional study using a research of non-communicable disease 2016 database from the ministry of health of Indonesia. In total 28558 women, aged 25 – 49 years old were retrieved from the database. Eating habits and cooking methods were measured using a validated food frequency questionnaire. A forward logistic regression analysis was used to examine the association of eating habits and cooking methods with the risk of breast tumors. Results: Higher education level was positively associated with the incidence of breast tumor (OR = 1.10, 95%CI: 1.01-1.20, p = 0.026). Seafood (OR = 0.88, 95% CI: 0.80-0.96, p = 0.006) and fast foods (OR = 1.10, 95% CI: 1.00-1.20, p = 0.049) were significantly associated with the incidence of breast tumor among urban women. Roasted/smoked cooking method was positively associated with risk of breast tumor (OR = 1.27, 95%CI: 1.01 – 1.61, p = 0.043). Conclusion: Our study is the first community-based study in Indonesia investigating the association of eating habits and cooking methods with the incidence of breast tumors among childbearing aged urban women. High intake of seafood was associated with a lower risk of breast tumors while fast foods and roasted/smoked cooking method belief to have a detrimental effect on a breast tumor. Prospective studies are needed to confirm the present study findings.","PeriodicalId":32498,"journal":{"name":"Jurnal Gizi Indonesia The Indonesian Journal of Nutrition","volume":"2014 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88348684","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-08-27DOI: 10.21927/ijnd.2020.8(1).22-29
N. E. Noviani, B. I. Kandarina, F. Z. Nisa
ABSTRAKLatar Belakang: Ketahanan pangan adalah kondisi terpenuhinya pangan bagi negara sampai dengan perseorangan, yang tercermin dari tersedianya pangan yang cukup, baik jumlah maupun mutunya, aman, beragam, bergizi, merata, dan terjangkau serta tidak bertentangan dengan agama, keyakinan, dan budaya masyarakat, untuk dapat hidup sehat, aktif, dan produktif secara berkelanjutan. Ketika kondisi pangan bagi negara sampai dengan perorangan tidak terpenuhi, maka kondisi yang terjadi adalah tidak tahan pangan. Tidak tahan pangan berhubungan dengan penyakit kronis diabetes melitus tipe 2. Tujuan: Tujuan penelitian ini adalah untuk mengidentifi kasi ketahanan pangan dan faktor lain yang berhubungan dengan DM2 di Kulon Progo, Yogyakarta, Indonesia. Metode: Penelitian ini adalah penelitian obeservasi dengan desain case control, dimana kasus adalah pasien diabetes melitus tipe 2 yang terdaftar di 4 kecamatan di Kabupaten Kulon Progo. Sedangkan kontrol adalah subyek bukan penyandang DM2. Penentuan sampel menggunakan metode purposive yang kemudian dilakukan penyetaraan terhadap umur dan tempat tinggal. Uji statistik chi-square, Mc. Nemar dan regresi logistik dilakukan untuk mengidentifi kasi variabel yang merupakan faktor risiko. Hasil: Uji chi square menunjukkan bahwa riwayat keluarga memiliki hubungan yang bermakna dengan DM2 (p<0,05). Status tidak tahan pangan lebih banyak terjadi pada kelompok kontrol (79,36%). Banyak responden memiliki skor kualitas diet yang kurang yakni 60,32% di kedua kelompok. Banyak responden tidak mengalami obesitas (>50%). Obesitas sentral terjadi pada 65,08% kasus dan 52,38% kontrol. Uji Mc. Nemar menunjukkan tidak ada variabel yang signifi kan (p>0,05; OR >1). Obesitas sentral berisiko terjadinya DM2 sebesar 61%. Uji regresi logistik menyimpulkan bahwa riwayat keluarga memberikan kontribusi besar berkembangnya DM2. Kesimpulan: Ketahanan pangan rumah tangga bukan faktor risiko terjadinya DM2 di Kulon Progo. Obesitas sentral berpeluang terjadinya DM2. Faktor genetik sebagai faktor dominan terjadinya DM2 di Kulon Progo.KATA KUNCI: diabetes melitus tipe 2, ketahanan pangan; kualitas diet; obesitas; obesitas sentral; faktor risikoABSTRACTBackground: Food security refl ects a situation when individual at all times has physical, social, and economic access to suffi cient, diversifi ed, safe and nutrious food that meets their dietary needs, food preference and religious believes for an active and healthy life. When the condition of individual is not adequate, it will contribute to food insecurity. Food insecurity has association with chronic diseases like type 2 diabetic mellitus (DM2). Objectives: To identify whether food security and other cofactors being the risk of DM2 in Kulon Progo Regency, Yogyakarta, Indonesia.Methods: This is an observational study with case control design. The case group was diabetic patients registered in Community Health Center in 4 subdistrics in Kulon Progo Regency whereas the control group was non diabetic pat
没有背景:粮食安全是国家个人的粮食完备状态，反映出有足够的粮食供应，包括数量和质量、安全、丰富、营养、平等和负担得起的粮食供应，使国家能够持续健康、活跃和有生产力。当国家的粮食状况得不到满足时，所发生的条件就不是粮食安全。缺乏食物与2型糖尿病的慢性糖尿病有关。目的:本研究的目的是mengidentifi给粮食安全的另一个因素与DM2印尼日惹,库伦描述性文本。方法:本研究是一项以案例控制设计为背景观察的研究，其中包括在Kulon Progo区的4个地区注册的2型糖尿病melitus患者。控制不是DM2的对象。用采样方法进行采样，然后对年龄和居住地进行排序。chi-square统计测试,Mc。Nemar和物流进行回归mengidentifi给了风险因素的变量。结果:chi square测试表明，家庭历史与DM2 (p50%)有着有意义的联系。中央肥胖病例为65.08%，控制病例为52 . 38%。Mc。Nemar测试显示没有签字的变量fi吧(p > 0。05;或> 1)。中央肥胖风险DM2 61%。物流回归测试得出结论，家庭历史对DM2的发展做出了巨大贡献。结论:家庭粮食安全不是风险DM2在Progo Kulon的一个因素。中央肥胖发生DM2。遗传因素是在普罗戈库伦发生DM2事件的主要因素。关键词:2型糖尿病，食物安全;饮食质量;肥胖;中央肥胖;risikoABSTRACTBackground因素:食品安全reflects甲战况当个体的时报有身体、社会和经济access to sufficient娱乐fi艾德,安全和nutrious食品那遇见它的dietary需要,食品吗和宗教相信为活跃和健康的生活。当个人的情况不严重时，就会限制食品不安全。食品不安全协会与慢性疾病2型糖尿病患者(DM2)有关。目标:确定印尼日惹库伦普罗戈摄政中的DM2风险。方法:这是一个案例设计的观察研究。该小组在Kulon Progo Regency的4个分支机构中被登记为无糖尿病患者。负责任的责任是与年龄、性别和邻里关系密切相关的专业人士。Chi square测试，Mc. Nemar和物质性回归被用于确定风险因素。Results: characteristic》两个集团所揭示的家族史有签字fi不能association in development of DM2 (p0 05)。但中肥胖可能是DM、遗传因素被迫成为DM2的风险。结论:食品安全不是DM2开发的风险因素。中央肥胖可能是DM2的风险。父母的历史是影响DM2的因素。糖尿病糖尿病，食品安全;饮食质量;obesity;风险因子
{"title":"Houesehold food security is a risk factor of type 2 diabetic mellitus","authors":"N. E. Noviani, B. I. Kandarina, F. Z. Nisa","doi":"10.21927/ijnd.2020.8(1).22-29","DOIUrl":"https://doi.org/10.21927/ijnd.2020.8(1).22-29","url":null,"abstract":"ABSTRAKLatar Belakang: Ketahanan pangan adalah kondisi terpenuhinya pangan bagi negara sampai dengan perseorangan, yang tercermin dari tersedianya pangan yang cukup, baik jumlah maupun mutunya, aman, beragam, bergizi, merata, dan terjangkau serta tidak bertentangan dengan agama, keyakinan, dan budaya masyarakat, untuk dapat hidup sehat, aktif, dan produktif secara berkelanjutan. Ketika kondisi pangan bagi negara sampai dengan perorangan tidak terpenuhi, maka kondisi yang terjadi adalah tidak tahan pangan. Tidak tahan pangan berhubungan dengan penyakit kronis diabetes melitus tipe 2. Tujuan: Tujuan penelitian ini adalah untuk mengidentifi kasi ketahanan pangan dan faktor lain yang berhubungan dengan DM2 di Kulon Progo, Yogyakarta, Indonesia. Metode: Penelitian ini adalah penelitian obeservasi dengan desain case control, dimana kasus adalah pasien diabetes melitus tipe 2 yang terdaftar di 4 kecamatan di Kabupaten Kulon Progo. Sedangkan kontrol adalah subyek bukan penyandang DM2. Penentuan sampel menggunakan metode purposive yang kemudian dilakukan penyetaraan terhadap umur dan tempat tinggal. Uji statistik chi-square, Mc. Nemar dan regresi logistik dilakukan untuk mengidentifi kasi variabel yang merupakan faktor risiko. Hasil: Uji chi square menunjukkan bahwa riwayat keluarga memiliki hubungan yang bermakna dengan DM2 (p<0,05). Status tidak tahan pangan lebih banyak terjadi pada kelompok kontrol (79,36%). Banyak responden memiliki skor kualitas diet yang kurang yakni 60,32% di kedua kelompok. Banyak responden tidak mengalami obesitas (>50%). Obesitas sentral terjadi pada 65,08% kasus dan 52,38% kontrol. Uji Mc. Nemar menunjukkan tidak ada variabel yang signifi kan (p>0,05; OR >1). Obesitas sentral berisiko terjadinya DM2 sebesar 61%. Uji regresi logistik menyimpulkan bahwa riwayat keluarga memberikan kontribusi besar berkembangnya DM2. Kesimpulan: Ketahanan pangan rumah tangga bukan faktor risiko terjadinya DM2 di Kulon Progo. Obesitas sentral berpeluang terjadinya DM2. Faktor genetik sebagai faktor dominan terjadinya DM2 di Kulon Progo.KATA KUNCI: diabetes melitus tipe 2, ketahanan pangan; kualitas diet; obesitas; obesitas sentral; faktor risikoABSTRACTBackground: Food security refl ects a situation when individual at all times has physical, social, and economic access to suffi cient, diversifi ed, safe and nutrious food that meets their dietary needs, food preference and religious believes for an active and healthy life. When the condition of individual is not adequate, it will contribute to food insecurity. Food insecurity has association with chronic diseases like type 2 diabetic mellitus (DM2). Objectives: To identify whether food security and other cofactors being the risk of DM2 in Kulon Progo Regency, Yogyakarta, Indonesia.Methods: This is an observational study with case control design. The case group was diabetic patients registered in Community Health Center in 4 subdistrics in Kulon Progo Regency whereas the control group was non diabetic pat","PeriodicalId":32498,"journal":{"name":"Jurnal Gizi Indonesia The Indonesian Journal of Nutrition","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84738432","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-06-02DOI: 10.14710/jgi.8.2.134-142
S. Aulia, Budi Setiawan, Tiurma Sinaga, A. Sulaeman
Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method: Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.
{"title":"Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)","authors":"S. Aulia, Budi Setiawan, Tiurma Sinaga, A. Sulaeman","doi":"10.14710/jgi.8.2.134-142","DOIUrl":"https://doi.org/10.14710/jgi.8.2.134-142","url":null,"abstract":"Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method: Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.","PeriodicalId":32498,"journal":{"name":"Jurnal Gizi Indonesia The Indonesian Journal of Nutrition","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89475830","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-06-02DOI: 10.14710/jgi.8.2.119-125
Rusdin Rauf, A. Utami
Background: One obstacle in commercial enteral food formulation is the adjustment between nutritional value and rheological characteristics of the product.Objectives: To evaluate the nutritional value and viscosity of polymeric enteral nutrition (PEN) products made from purple sweet potato flour with variations in the level of maltodextrin as a stabilizer.Methods: The completely randomized design was used with four variations of maltodextrin, which was 2.5%, 5%, 7.5%, and 10%. The research was carried out by making purple sweet potato flour, then its proximate composition was measured as a basis for formulating a PEN product that was 200 kcal/200mL, with 60% carbohydrates (120 kcal / 200 mL), 15% protein (30 kcal), and 25% fat (50 kcal). The proximate composition and calorie value of the PEN products were tested. The PEN products were added hot water at a temperature of 90˚C; then, the viscosity was measured at room temperature. The viscosity of two types of commercial enteral nutrition products was measured as a reference.Results: The results showed that there was an effect of maltodextrin level on moisture, fat, and protein contents of PEN products, but there was no effect on calorie values. The viscosity of the PEN products displayed that the higher the maltodextrin level, the higher the viscosity of the product. The viscosity of the PEN products in accordance with the commercial enteral products was the treatment of maltodextrin 5% and 7.5%.Conclusion: There is an effect of maltodextrin as a stabilizer on the nutritional value and viscosity of PEN products based on purple sweet potato flour.
{"title":"Nutrition value and viscosity of polymeric enteral nutrition products based on purple sweet potato flour with variation of maltodextrin levels","authors":"Rusdin Rauf, A. Utami","doi":"10.14710/jgi.8.2.119-125","DOIUrl":"https://doi.org/10.14710/jgi.8.2.119-125","url":null,"abstract":"Background: One obstacle in commercial enteral food formulation is the adjustment between nutritional value and rheological characteristics of the product.Objectives: To evaluate the nutritional value and viscosity of polymeric enteral nutrition (PEN) products made from purple sweet potato flour with variations in the level of maltodextrin as a stabilizer.Methods: The completely randomized design was used with four variations of maltodextrin, which was 2.5%, 5%, 7.5%, and 10%. The research was carried out by making purple sweet potato flour, then its proximate composition was measured as a basis for formulating a PEN product that was 200 kcal/200mL, with 60% carbohydrates (120 kcal / 200 mL), 15% protein (30 kcal), and 25% fat (50 kcal). The proximate composition and calorie value of the PEN products were tested. The PEN products were added hot water at a temperature of 90˚C; then, the viscosity was measured at room temperature. The viscosity of two types of commercial enteral nutrition products was measured as a reference.Results: The results showed that there was an effect of maltodextrin level on moisture, fat, and protein contents of PEN products, but there was no effect on calorie values. The viscosity of the PEN products displayed that the higher the maltodextrin level, the higher the viscosity of the product. The viscosity of the PEN products in accordance with the commercial enteral products was the treatment of maltodextrin 5% and 7.5%.Conclusion: There is an effect of maltodextrin as a stabilizer on the nutritional value and viscosity of PEN products based on purple sweet potato flour.","PeriodicalId":32498,"journal":{"name":"Jurnal Gizi Indonesia The Indonesian Journal of Nutrition","volume":"49 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76655601","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-06-02DOI: 10.14710/jgi.8.2.149-153
Nurul Hindaryani, M. A. Sofro, T. Agustini
Background: Human Immunodeficiency Virus (HIV) destroys the antibody system, which causes faster protein breakdown resulting in lower albumin concentration. Zinc supplementation when added to protein in milkfish flour may increase albumin and zinc levels that associated with activity of the aminolevulinic acid dehydrase (ALAD) that synthesizes heme. Objectives: This study aimed to prove the effect of zinc and milkfish flour addition on albumin and hemoglobin levels in HIV/AIDS patients.Methods: An experimental study with randomized pre and post-test with the control group design using control subjects (n=17) and treatment (n=21). The administration of milkfish nastar with zinc to treatment group was 100 g/day for 60 days, while the control group was given milkfish nastar without zinc 100 g/day for 60 days. The measurement of albumin level used auto photometric with enzymatic color test methods and reticulated method for hemoglobin level measurement conducted before and after treatments. Data were analyzed using Shapiro-Wilk, paired t-test, and independent t-test with a significance value at p<0.05. Results: The means of albumin level in the treatment group increased by 7.03%, while the control group increased by 4.33% (p>0.05). Means of hemoglobin level in the treatment group increased by 12.0%, while the control group increased by 7.9% (p<0.05). Conclusion: Albumin and hemoglobin levels increased after milkfish nastar administration with zinc addition in HIV/AIDS patients.
{"title":"Effect of zinc on milkfish nastar-cookies to albumin and hemoglobin levels in HIV/AIDS patients","authors":"Nurul Hindaryani, M. A. Sofro, T. Agustini","doi":"10.14710/jgi.8.2.149-153","DOIUrl":"https://doi.org/10.14710/jgi.8.2.149-153","url":null,"abstract":"Background: Human Immunodeficiency Virus (HIV) destroys the antibody system, which causes faster protein breakdown resulting in lower albumin concentration. Zinc supplementation when added to protein in milkfish flour may increase albumin and zinc levels that associated with activity of the aminolevulinic acid dehydrase (ALAD) that synthesizes heme. Objectives: This study aimed to prove the effect of zinc and milkfish flour addition on albumin and hemoglobin levels in HIV/AIDS patients.Methods: An experimental study with randomized pre and post-test with the control group design using control subjects (n=17) and treatment (n=21). The administration of milkfish nastar with zinc to treatment group was 100 g/day for 60 days, while the control group was given milkfish nastar without zinc 100 g/day for 60 days. The measurement of albumin level used auto photometric with enzymatic color test methods and reticulated method for hemoglobin level measurement conducted before and after treatments. Data were analyzed using Shapiro-Wilk, paired t-test, and independent t-test with a significance value at p<0.05. Results: The means of albumin level in the treatment group increased by 7.03%, while the control group increased by 4.33% (p>0.05). Means of hemoglobin level in the treatment group increased by 12.0%, while the control group increased by 7.9% (p<0.05). Conclusion: Albumin and hemoglobin levels increased after milkfish nastar administration with zinc addition in HIV/AIDS patients.","PeriodicalId":32498,"journal":{"name":"Jurnal Gizi Indonesia The Indonesian Journal of Nutrition","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85837266","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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