Pub Date : 2024-01-30DOI: 10.20473/mgi.v19i1.17-27
Puspita Dewi, A. Khomsan, Cesilia Meti Dwiriani
Inadequate access to food at home contributes to growth retardation in childhood. Under-five children who suffer from stunting have problems in their growth and development owing to a lack of nutrients over an extended period of time. This study aimed to analyzed the relationship between household food security and stunting prevalence. This study uses a systematic review using Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA). Seven electronic databases are used: PubMed, ProQuest, MDPI, Science Direct, Scopus, Google Scholar, and Portal Garuda. This research was based on studies conducted in Indonesia and published between 2013 and 2023. For the final result, sixteen articles were included. Household food security has a positive correlation with the stunting of under-five children in Indonesia. Moreover, households with food insecurity had a greater risk of stunting. A household is said to be food-secure when access to food is fulfilled by all family members. From this systematic review, the government is expected to formulate policies and strategies to improve household food security and the nutritional status of children under the age of five. To accomplish these efforts, coordination between sectors is required to accelerate and strengthen the implementation of these policies and strategies.
{"title":"Household Food Security and Stunting of Under-Five Children in Indonesia: A Systematic Review","authors":"Puspita Dewi, A. Khomsan, Cesilia Meti Dwiriani","doi":"10.20473/mgi.v19i1.17-27","DOIUrl":"https://doi.org/10.20473/mgi.v19i1.17-27","url":null,"abstract":"Inadequate access to food at home contributes to growth retardation in childhood. Under-five children who suffer from stunting have problems in their growth and development owing to a lack of nutrients over an extended period of time. This study aimed to analyzed the relationship between household food security and stunting prevalence. This study uses a systematic review using Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA). Seven electronic databases are used: PubMed, ProQuest, MDPI, Science Direct, Scopus, Google Scholar, and Portal Garuda. This research was based on studies conducted in Indonesia and published between 2013 and 2023. For the final result, sixteen articles were included. Household food security has a positive correlation with the stunting of under-five children in Indonesia. Moreover, households with food insecurity had a greater risk of stunting. A household is said to be food-secure when access to food is fulfilled by all family members. From this systematic review, the government is expected to formulate policies and strategies to improve household food security and the nutritional status of children under the age of five. To accomplish these efforts, coordination between sectors is required to accelerate and strengthen the implementation of these policies and strategies.","PeriodicalId":32965,"journal":{"name":"Media Gizi Indonesia","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140484033","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}
Jelly is a kind of food that consumers typically of all ages like. Food additive ingredients can increase the nutritional content while providing an attractive color to the food. Butterfly pea flowers have the potential to be developed as a local natural food colorant while providing antioxidant effects. This research aims to determine the organoleptic profile, water content, fiber and anthocyanin content of butterfly pea flower (Gatela) gelatin powder at various seaweed drying temperatures, carried out in February-March 2023. The treatments in the research were seaweed drying temperatures which were divided into 3, namely temperature 50°C, 60°C and 70°C. The initial stage is the preparation of the ingredients, then continued with making butterfly pea flower (Gatela) agar powder, as well as organoleptic testing. The best formulation is followed by analysis of water, fiber and anthocyanin content. This research involved 30 students as panelists with the parameters tested, namely color, aroma, texture and taste. The results of the organoleptic test showed that the selected butterfly pea flower (Gatela) agar powder was the most preferred, namely with a drying temperature of 50ºC in terms of aroma and texture. The results of the analysis on butterfly pea flower agar powder (Gatela) with a drying temperature of 50ºC were a water content of 12.18%, a fiber content of 4.93% and anthocyanin content of 154.84 ppm.
{"title":"Analysis Of Water Content, Fiber, Anthocianin and Organoleptic Acceptance of Butterfly Pea Jelly Powder (Gatela) at Various Drying Temperatures Of Seaweed","authors":"Novriza Sukmawati, Betty Yosephin Simanjuntak, Anang Wahyudi","doi":"10.20473/mgi.v19i1.86-94","DOIUrl":"https://doi.org/10.20473/mgi.v19i1.86-94","url":null,"abstract":"Jelly is a kind of food that consumers typically of all ages like. Food additive ingredients can increase the nutritional content while providing an attractive color to the food. Butterfly pea flowers have the potential to be developed as a local natural food colorant while providing antioxidant effects. This research aims to determine the organoleptic profile, water content, fiber and anthocyanin content of butterfly pea flower (Gatela) gelatin powder at various seaweed drying temperatures, carried out in February-March 2023. The treatments in the research were seaweed drying temperatures which were divided into 3, namely temperature 50°C, 60°C and 70°C. The initial stage is the preparation of the ingredients, then continued with making butterfly pea flower (Gatela) agar powder, as well as organoleptic testing. The best formulation is followed by analysis of water, fiber and anthocyanin content. This research involved 30 students as panelists with the parameters tested, namely color, aroma, texture and taste. The results of the organoleptic test showed that the selected butterfly pea flower (Gatela) agar powder was the most preferred, namely with a drying temperature of 50ºC in terms of aroma and texture. The results of the analysis on butterfly pea flower agar powder (Gatela) with a drying temperature of 50ºC were a water content of 12.18%, a fiber content of 4.93% and anthocyanin content of 154.84 ppm. ","PeriodicalId":32965,"journal":{"name":"Media Gizi Indonesia","volume":"57 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140484016","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 : 2024-01-30DOI: 10.20473/mgi.v19i1.73-85
N. N. Juliasih, Dominikus Raditya Atmaka, Minarni Wartiningsih, Ade Lia Ramadani
Ischemic stroke is a common degenerative disease in Indonesia caused by interrupted or restricted blood supply to part of brain, preventing it from getting oxygen and nutrients. Without sufficient blood supply, brain cells begin to die. Various treatments for ischemic stroke patients have been developed and implemented, but are still ineffective in treating or preventing brain damage. Curcumin is one of the bioactive compounds which mostly found in turmeric which is one of the main spices resource in Indonesia that has many benefits as a medicine. People have been making use of curcumin as a medicine for various diseases, one of which is stroke. Therefore, this systematic review analysed qualitatively the effect of curcumin on the brain condition after ischemic stroke. The method used in this study was a systematic review of 8 databases in the last 10 years, from 2012 to August 2022. Study included was only experimental study on rats. Based on 19 articles gathered, there was a decrement in ROS, COX-2, iNOS, NF-kB, TNF-α, IL-6, Bax, Caspase-9, Caspase-3, ICAM-1, MMP-9, neurological deficit score, and an increment in BCL-2, glutathione peroxidase (GPx), superoxide dismutase (SOD), and catalase (CAT) in rats receiving curcumin intervention either orally or intravenously. Curcumin affects the ischemic brain in a number of ways, namely as an antioxidant, anti-inflammatory, anti-apoptotic, Blood-Brain-Barrier (BBB) protector, increasing neurogenesis, and reducing neurological deficits. It is concluded that curcumin has an elevating effect in protecting brain condition after an ischemic stroke.
{"title":"Effect of the Bioactive Compound Curcumin on Conditions After Ischemic Stroke: A Systematic Review","authors":"N. N. Juliasih, Dominikus Raditya Atmaka, Minarni Wartiningsih, Ade Lia Ramadani","doi":"10.20473/mgi.v19i1.73-85","DOIUrl":"https://doi.org/10.20473/mgi.v19i1.73-85","url":null,"abstract":"Ischemic stroke is a common degenerative disease in Indonesia caused by interrupted or restricted blood supply to part of brain, preventing it from getting oxygen and nutrients. Without sufficient blood supply, brain cells begin to die. Various treatments for ischemic stroke patients have been developed and implemented, but are still ineffective in treating or preventing brain damage. Curcumin is one of the bioactive compounds which mostly found in turmeric which is one of the main spices resource in Indonesia that has many benefits as a medicine. People have been making use of curcumin as a medicine for various diseases, one of which is stroke. Therefore, this systematic review analysed qualitatively the effect of curcumin on the brain condition after ischemic stroke. The method used in this study was a systematic review of 8 databases in the last 10 years, from 2012 to August 2022. Study included was only experimental study on rats. Based on 19 articles gathered, there was a decrement in ROS, COX-2, iNOS, NF-kB, TNF-α, IL-6, Bax, Caspase-9, Caspase-3, ICAM-1, MMP-9, neurological deficit score, and an increment in BCL-2, glutathione peroxidase (GPx), superoxide dismutase (SOD), and catalase (CAT) in rats receiving curcumin intervention either orally or intravenously. Curcumin affects the ischemic brain in a number of ways, namely as an antioxidant, anti-inflammatory, anti-apoptotic, Blood-Brain-Barrier (BBB) protector, increasing neurogenesis, and reducing neurological deficits. It is concluded that curcumin has an elevating effect in protecting brain condition after an ischemic stroke.","PeriodicalId":32965,"journal":{"name":"Media Gizi Indonesia","volume":"215 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140482035","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 : 2023-10-23DOI: 10.20473/mgi.v18i2sp.19-26
Ayu Bulan Febry, Liean A Ntau, Mahyudin Bami
Wet noodles available on the market are often lacking in adequate nutrition, with higher carbohydrates, lower protein, and fewer vitamins. Thus, develop a healthy, economical, and nutritious wet noodles using local ingredients is needed. The study aimed to investigate the enhancement of nutritional value in wet noodles by fortifying them with vegetable flour and mackerel flour. The study useda true experimental design with a posttest-only control group. The design used a complete randomized design consisting of three treatments and four replications. The three treatments were as follows: F0 (wet noodles with fish flour increased by 10 grams of vegetable flour); F1 (wet noodles with fish flour increased by 15 grams of vegetable flour);and F2 (wet noodles with fish flour increased by 20 grams of vegetable flour). The researchers analyzed the nutritional composition of the noodles, focusing on carbohydrates, proteins, fats, and iron. The findings of the study showed that the carbohydrate content in the three treatments of wet noodles with increased vegetable flour ranged from 14.3% to 16.7%. The protein content in the treatments ranged from 8.61% to 9.22%. The fat content varied from 2.62% to 2.9%. Moreover, the iron content in the treatment of wet noodles with increased vegetable flour ranged from 22.08 mg/kg to 25.76 mg/kg. The result of the ANOVA statistical test showed that there was a significant difference in the addition of vegetable flour to the iron content of mackerel meal wet noodles.
{"title":"Nutritional Value of Mackerel Fish Flour (Rastrelliger Sp.) Wet Noodles Fortified with Vegetable Flour","authors":"Ayu Bulan Febry, Liean A Ntau, Mahyudin Bami","doi":"10.20473/mgi.v18i2sp.19-26","DOIUrl":"https://doi.org/10.20473/mgi.v18i2sp.19-26","url":null,"abstract":"Wet noodles available on the market are often lacking in adequate nutrition, with higher carbohydrates, lower protein, and fewer vitamins. Thus, develop a healthy, economical, and nutritious wet noodles using local ingredients is needed. The study aimed to investigate the enhancement of nutritional value in wet noodles by fortifying them with vegetable flour and mackerel flour. The study useda true experimental design with a posttest-only control group. The design used a complete randomized design consisting of three treatments and four replications. The three treatments were as follows: F0 (wet noodles with fish flour increased by 10 grams of vegetable flour); F1 (wet noodles with fish flour increased by 15 grams of vegetable flour);and F2 (wet noodles with fish flour increased by 20 grams of vegetable flour). The researchers analyzed the nutritional composition of the noodles, focusing on carbohydrates, proteins, fats, and iron. The findings of the study showed that the carbohydrate content in the three treatments of wet noodles with increased vegetable flour ranged from 14.3% to 16.7%. The protein content in the treatments ranged from 8.61% to 9.22%. The fat content varied from 2.62% to 2.9%. Moreover, the iron content in the treatment of wet noodles with increased vegetable flour ranged from 22.08 mg/kg to 25.76 mg/kg. The result of the ANOVA statistical test showed that there was a significant difference in the addition of vegetable flour to the iron content of mackerel meal wet noodles.","PeriodicalId":32965,"journal":{"name":"Media Gizi Indonesia","volume":"101 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135366894","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}
Enhancing immunity is crucial against COVID-19, achieved through improved nutrition, especially protein and vitamin A. Protein aids in antibody production, which is vital for infection defence. Malnourished children have weakened immunity due to inadequate antibody formation, leading to higher mortality rates. Vitamin A also bolsters immunity. This study focused on tuna sausages enriched with pumpkin flour to enhance nutritional value and visual appeal. The aim was to boost agricultural and fisheries productivity for food security during the pandemic, offering a healthy, cost-effective protein and vitamin A source from local resources. The study assessed the characteristics of these sausages through a randomized design with three formulations: 10%, 20%, and 30% pumpkin flour. Nutritional analysis was conducted using the proximate method. Results favoured the second formula, showing significant differences in taste, colour, and texture. The third formula had the highest protein content, while the second one excelled in fat and vitamin A.
{"title":"Characteristics of Tuna Sausage with The Addition of Yellow Pumpkin Flour as a Source of Protein and Vitamin A in COVIID-19 Pandemic","authors":"Mutia Reski Amalia, Maya Kumalasari Sugiyanto, Pepi Sugianto Umar, Novian Swasono Hadi","doi":"10.20473/mgi.v18i2sp.32-36","DOIUrl":"https://doi.org/10.20473/mgi.v18i2sp.32-36","url":null,"abstract":"Enhancing immunity is crucial against COVID-19, achieved through improved nutrition, especially protein and vitamin A. Protein aids in antibody production, which is vital for infection defence. Malnourished children have weakened immunity due to inadequate antibody formation, leading to higher mortality rates. Vitamin A also bolsters immunity. This study focused on tuna sausages enriched with pumpkin flour to enhance nutritional value and visual appeal. The aim was to boost agricultural and fisheries productivity for food security during the pandemic, offering a healthy, cost-effective protein and vitamin A source from local resources. The study assessed the characteristics of these sausages through a randomized design with three formulations: 10%, 20%, and 30% pumpkin flour. Nutritional analysis was conducted using the proximate method. Results favoured the second formula, showing significant differences in taste, colour, and texture. The third formula had the highest protein content, while the second one excelled in fat and vitamin A.","PeriodicalId":32965,"journal":{"name":"Media Gizi Indonesia","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135413086","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 : 2023-10-23DOI: 10.20473/mgi.v18i2sp.13-18
Yuni Afriani, Siska Puspita Sari, Adi Sucipto, Desty Ervira Puspaningtyas, Cindy Nur Elityasari, Andika Setiawan
Physical exercise is the main factor in improving the performance of athletes. Physical exercise may cause fatigue and increase the risk of injury. Most athletes have experienced injuries during training or competing, such as muscle pain, sprains, muscle tension, bruises, and minor injuries. The majority of athletes lack knowledge regarding the management of injuries through appropriate nutritional interventions. The importance of proper nutrition therapy education as one of the solutions to reduce the risk of sports injury. The purpose of this study was to observe the change in knowledge about proper nutritional therapy in dealing with injuries in young soccer athletes at PSS Sleman Development Center. The study was conducted in July 2022. The provision of education was given at the Macanan Field, Prambanan, Yogyakarta. The respondents were 22 U-16 athletes at PSS Sleman Development Center. Athletes were given a knowledge questionnaire before and after the provision of education. Data were analyzed using statistical software with descriptive analysis and Wilcoxon Signed Rank Test. The increase in athletes' knowledge was measured from the knowledge score before giving education, which was 86,36 and after being given education increased to 89,09 with an average difference of 2,73 (p=0,366). The maximum score after providing education is 100 with a minimum score of 60. Providing education to athletes can increase athlete's knowledge and understanding of the importance of proper nutritional intake in reducing the risk of sports injury.
{"title":"Effectiveness of Nutrition Education to Reduce the Risk of Sports Injury in Young Soccer Athletes","authors":"Yuni Afriani, Siska Puspita Sari, Adi Sucipto, Desty Ervira Puspaningtyas, Cindy Nur Elityasari, Andika Setiawan","doi":"10.20473/mgi.v18i2sp.13-18","DOIUrl":"https://doi.org/10.20473/mgi.v18i2sp.13-18","url":null,"abstract":"Physical exercise is the main factor in improving the performance of athletes. Physical exercise may cause fatigue and increase the risk of injury. Most athletes have experienced injuries during training or competing, such as muscle pain, sprains, muscle tension, bruises, and minor injuries. The majority of athletes lack knowledge regarding the management of injuries through appropriate nutritional interventions. The importance of proper nutrition therapy education as one of the solutions to reduce the risk of sports injury. The purpose of this study was to observe the change in knowledge about proper nutritional therapy in dealing with injuries in young soccer athletes at PSS Sleman Development Center. The study was conducted in July 2022. The provision of education was given at the Macanan Field, Prambanan, Yogyakarta. The respondents were 22 U-16 athletes at PSS Sleman Development Center. Athletes were given a knowledge questionnaire before and after the provision of education. Data were analyzed using statistical software with descriptive analysis and Wilcoxon Signed Rank Test. The increase in athletes' knowledge was measured from the knowledge score before giving education, which was 86,36 and after being given education increased to 89,09 with an average difference of 2,73 (p=0,366). The maximum score after providing education is 100 with a minimum score of 60. Providing education to athletes can increase athlete's knowledge and understanding of the importance of proper nutritional intake in reducing the risk of sports injury.","PeriodicalId":32965,"journal":{"name":"Media Gizi Indonesia","volume":"17 6","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135366739","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 : 2023-10-23DOI: 10.20473/mgi.v18i2sp.37-42
Misnati Misnati, Anna .Y Pomalingo, Irza Nanda Ranti, Nuryani Nuryani
The development of supplementary food formulas for toddlers made from local foods can be an alternative in handling child nutritional problems. Purpose of study was to observe the acceptability of biscuits substitution of snakehead fish meal and purple eggplant flour. Design of study was an quasi experimental using postest only control group design with four treatments namely substitution of snakehead fish meal and purple eggplant flour. The ratio of wheat flour, fish meal and purple eggplant flour is 100%: 0 : 0,85% : 10% : 5%, 70% : 20% : 10%, and 55% : 30% : 15%. The results of the study based in the color characteristic the highest score after control was F1 (score = 2.47), the taste aspect F1 (score = 2.7), the aroma aspect F1 (score = 2.41), thetexture/crunch F1 (score = 2.65). There was an effect of substitution of snakehead fish meal and purple eggplant flour on color acceptability (p = 0.000) and taste (p = 0.003), there is no effect of substitution of snakehead fish meal and purple eggplant flour on aroma receptivity (p = 0.306) and crispness (p = 0.155). In conclusion, there are significant differences in the color and taste characteristics of cookies substitution of snakehead fish flour and purple eggplant flour between F0, F1, F2 and F3.
{"title":"The Effect of Substitution of Snakehead Fish and Purple Eggplant Flour on The Acceptability of Biscuits for Stunting Prevention","authors":"Misnati Misnati, Anna .Y Pomalingo, Irza Nanda Ranti, Nuryani Nuryani","doi":"10.20473/mgi.v18i2sp.37-42","DOIUrl":"https://doi.org/10.20473/mgi.v18i2sp.37-42","url":null,"abstract":"The development of supplementary food formulas for toddlers made from local foods can be an alternative in handling child nutritional problems. Purpose of study was to observe the acceptability of biscuits substitution of snakehead fish meal and purple eggplant flour. Design of study was an quasi experimental using postest only control group design with four treatments namely substitution of snakehead fish meal and purple eggplant flour. The ratio of wheat flour, fish meal and purple eggplant flour is 100%: 0 : 0,85% : 10% : 5%, 70% : 20% : 10%, and 55% : 30% : 15%. The results of the study based in the color characteristic the highest score after control was F1 (score = 2.47), the taste aspect F1 (score = 2.7), the aroma aspect F1 (score = 2.41), thetexture/crunch F1 (score = 2.65). There was an effect of substitution of snakehead fish meal and purple eggplant flour on color acceptability (p = 0.000) and taste (p = 0.003), there is no effect of substitution of snakehead fish meal and purple eggplant flour on aroma receptivity (p = 0.306) and crispness (p = 0.155). In conclusion, there are significant differences in the color and taste characteristics of cookies substitution of snakehead fish flour and purple eggplant flour between F0, F1, F2 and F3.","PeriodicalId":32965,"journal":{"name":"Media Gizi Indonesia","volume":"2002 19","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135413675","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 : 2023-10-23DOI: 10.20473/mgi.v18i2sp.27-31
Jufri Sineke, Rudolf Boyke Purba, Olga Lieke Paruntu, Ana B Montol, Nada Sofia Rangka
Food is defined as something that can be eaten by humans. In terms of consuming food, it is important to pay attention to the diversity of types of food, so that nutrients can be fulfilled. Banana heart has a very high fiber content. The types of banana buds used in this study were kepok banana buds. Catfish contains high nutritional value and used as a source of protein. This study aims to determine the organoleptic evaluation of kepok banana heart nuggets with addition of catfish including color, aroma, texture, and taste. The research design was a quasi-experimental experiment with three treatments using a comparison of banana heart kepok and catfish meat, as followP1 (banana heart 250 g and catfish 100 g), P2 (banana heart 200 g and catfish 50 g), and P3 (banana heart 150 g fish and catfish 25 gr). The results of the color test showed that the highest results were 100% like to very much like P1 and P2, aroma 100% like to very much like P2 and P3, texture 100% like to very much like P2 and taste 100% like very much like is at P2. The results of the different test analysis showed differences in color, aroma, texture, and taste in the three treatments with a p-value = 0.000. In conclusion, treatment 2 is most preferred formulation by panelists, with a ratio of 200 banana heart and 50 g catfish.
{"title":"Organoleptic Evaluation of Kepok Banana Heart (Musa Paradisiaca Normalis) Nugget with Added Catfish","authors":"Jufri Sineke, Rudolf Boyke Purba, Olga Lieke Paruntu, Ana B Montol, Nada Sofia Rangka","doi":"10.20473/mgi.v18i2sp.27-31","DOIUrl":"https://doi.org/10.20473/mgi.v18i2sp.27-31","url":null,"abstract":"Food is defined as something that can be eaten by humans. In terms of consuming food, it is important to pay attention to the diversity of types of food, so that nutrients can be fulfilled. Banana heart has a very high fiber content. The types of banana buds used in this study were kepok banana buds. Catfish contains high nutritional value and used as a source of protein. This study aims to determine the organoleptic evaluation of kepok banana heart nuggets with addition of catfish including color, aroma, texture, and taste. The research design was a quasi-experimental experiment with three treatments using a comparison of banana heart kepok and catfish meat, as followP1 (banana heart 250 g and catfish 100 g), P2 (banana heart 200 g and catfish 50 g), and P3 (banana heart 150 g fish and catfish 25 gr). The results of the color test showed that the highest results were 100% like to very much like P1 and P2, aroma 100% like to very much like P2 and P3, texture 100% like to very much like P2 and taste 100% like very much like is at P2. The results of the different test analysis showed differences in color, aroma, texture, and taste in the three treatments with a p-value = 0.000. In conclusion, treatment 2 is most preferred formulation by panelists, with a ratio of 200 banana heart and 50 g catfish.","PeriodicalId":32965,"journal":{"name":"Media Gizi Indonesia","volume":"2002 22","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135412653","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 : 2023-10-23DOI: 10.20473/mgi.v18i2sp.8-12
Nuryani Nuryani, Wiwin I Usman, Maesarah Maesarah
The prevalence of Type 2 Diabetes Mellitus (T2DM) in Indonesian population aged 15 years increase based on a doctor’s diagnosis, where DKI Jakarta is the province with highest prevalence of T2DM. Gorontalo Province itself experienced an increase prevalence of T2DM compared to Riskesdas 2013, the rose from 6.9%to 8.5%. This study aims to observe the effect of nutrition education on knowledge, physical activity and eating habits of Diabetes mellitus patients participating in Posbindu at Monano Health Center. This study uses a quantitative method with an analytical survey with a quasi-experimental approach.The sample of the study were diabetes mellitus patients who were participate in Posbindu. Using the total sampling technique where the population was sampled as many as 74 people then categorized 2 groups, intervention group and control group. Based on the results of bivariate analysis, obtained p value > α (α = 0.05) in the category of physical activity with test results showing p value = 0.271 > 0.05. The same thing also happened to carbohydrate intake with p value = 0.088 > 0.05. For knowledge and eating habits with fiber and protein intake, p < 0,05 was obtained. In conclusion, knowledge, eating habits with fiber and protein intake affect the provision of nutrition education to diabetes mellitus patients participating in Posbindu in the work area of Monano Health Center.
{"title":"Nutrition Education, Physical Activity and Dietary Habits in Diabetes Mellitus Patients","authors":"Nuryani Nuryani, Wiwin I Usman, Maesarah Maesarah","doi":"10.20473/mgi.v18i2sp.8-12","DOIUrl":"https://doi.org/10.20473/mgi.v18i2sp.8-12","url":null,"abstract":"The prevalence of Type 2 Diabetes Mellitus (T2DM) in Indonesian population aged 15 years increase based on a doctor’s diagnosis, where DKI Jakarta is the province with highest prevalence of T2DM. Gorontalo Province itself experienced an increase prevalence of T2DM compared to Riskesdas 2013, the rose from 6.9%to 8.5%. This study aims to observe the effect of nutrition education on knowledge, physical activity and eating habits of Diabetes mellitus patients participating in Posbindu at Monano Health Center. This study uses a quantitative method with an analytical survey with a quasi-experimental approach.The sample of the study were diabetes mellitus patients who were participate in Posbindu. Using the total sampling technique where the population was sampled as many as 74 people then categorized 2 groups, intervention group and control group. Based on the results of bivariate analysis, obtained p value > α (α = 0.05) in the category of physical activity with test results showing p value = 0.271 > 0.05. The same thing also happened to carbohydrate intake with p value = 0.088 > 0.05. For knowledge and eating habits with fiber and protein intake, p < 0,05 was obtained. In conclusion, knowledge, eating habits with fiber and protein intake affect the provision of nutrition education to diabetes mellitus patients participating in Posbindu in the work area of Monano Health Center.","PeriodicalId":32965,"journal":{"name":"Media Gizi Indonesia","volume":"2001 21","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135413691","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}
High blood pressure or hypertension in pregnant women can cause low birth weight baby. Based on the results of previous studies, provision of avocados can stabilize blood pressure become, gradually decrease and can be used as an alternative to non-pharmacological drugs. Local honey is also used because it has many health benefits and as a natural sweetener. The purpose of the study was to analyze the effect of avocados and local honey provision on hypertension in pregnancy at the Gorontalo City Health Center. This type of research is quantitative with pseudo-experimental methods with a one group pretest and posttest design approach. Avocados were given as much as 100 grams and local honey as much as 20 ml, avocado fruit is stirred together with local honey, then consumed after meals in the morning or evening. The sampling technique used is purposive sampling. Wilcoxon's test results showed 29 respondents experienced a systolic decrease and 10 respondents experienced a diastolic decrease after being given processed avocado and honey for seven days. It was found that there was an effect of giving processed avocados and honey on a significant decrease in systolic pressure with a p value < 0.005, but there was no effect of giving processed avocados and honey on reducing diastolic pressure p > 0.005 (0.767). In conclusion, processed avocados and honey can lower the blood pressure of pregnant women so it can be used as food alternatives consumed by pregnant women.
{"title":"Provision Of Avocado And Honey In Reducing Hypertension In Pregnant Women","authors":"Yusni Podungge, Febri Dwi Yanti, Nangsih Sulastri Slamet, Teti Sutriyati Toluli, Madania Madania","doi":"10.20473/mgi.v18i2sp.43-47","DOIUrl":"https://doi.org/10.20473/mgi.v18i2sp.43-47","url":null,"abstract":"High blood pressure or hypertension in pregnant women can cause low birth weight baby. Based on the results of previous studies, provision of avocados can stabilize blood pressure become, gradually decrease and can be used as an alternative to non-pharmacological drugs. Local honey is also used because it has many health benefits and as a natural sweetener. The purpose of the study was to analyze the effect of avocados and local honey provision on hypertension in pregnancy at the Gorontalo City Health Center. This type of research is quantitative with pseudo-experimental methods with a one group pretest and posttest design approach. Avocados were given as much as 100 grams and local honey as much as 20 ml, avocado fruit is stirred together with local honey, then consumed after meals in the morning or evening. The sampling technique used is purposive sampling. Wilcoxon's test results showed 29 respondents experienced a systolic decrease and 10 respondents experienced a diastolic decrease after being given processed avocado and honey for seven days. It was found that there was an effect of giving processed avocados and honey on a significant decrease in systolic pressure with a p value < 0.005, but there was no effect of giving processed avocados and honey on reducing diastolic pressure p > 0.005 (0.767). In conclusion, processed avocados and honey can lower the blood pressure of pregnant women so it can be used as food alternatives consumed by pregnant women.","PeriodicalId":32965,"journal":{"name":"Media Gizi Indonesia","volume":"R-17 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135366596","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：