Pub Date : 2023-10-23DOI: 10.20473/mgi.v18i2sp.1-7
Rahma Labatjo, Isma Saleh, Fitriani R Blongkod
Exclusive breastfeeding is known as giving an infant breastmilk for the first six months. Breastmilk is provided to the infant as the only food source, and they will acquire additional food after 6 months of age. Mothers in Indonesia frequently experience an issue related to exclusive breastfeeding. Some of the mothers' perceptions believe that their breastmilk is insufficient, meaning that the mother merely possesses a limited amount of milk. This study seeks to determine the relationship between exclusive breastfeeding and psychomotor development in infants aged 6-9 months in the working area of Buntuila Community Health Center. This study applied a quantitative approach, while data analysis used statistics. It employs analytical observational research,with cross-sectional design. Samples were collected simultaneously. Based on the study findings, infants who were exclusively breastfed experienced normal development were 17 samples (70.8%), questionable development were 7 samples (29.2%), and deviant development by 0 samples (0.0%). While infants who were not exclusively breastfed experienced normal development were 11 samples (35.5%), questionable development were 13 samples (41.9%), and deviant development were 7 samples (22.6). It is undeniable that exclusive breastfeeding has a significant role in infant’s psychomotor development. Therefore, it is important to improve multi-stakeholder actions such as health promotion and campaigns on exclusive breastfeeding.
{"title":"Exclusive Breastfeeding and Infant Psychomotor Development","authors":"Rahma Labatjo, Isma Saleh, Fitriani R Blongkod","doi":"10.20473/mgi.v18i2sp.1-7","DOIUrl":"https://doi.org/10.20473/mgi.v18i2sp.1-7","url":null,"abstract":"Exclusive breastfeeding is known as giving an infant breastmilk for the first six months. Breastmilk is provided to the infant as the only food source, and they will acquire additional food after 6 months of age. Mothers in Indonesia frequently experience an issue related to exclusive breastfeeding. Some of the mothers' perceptions believe that their breastmilk is insufficient, meaning that the mother merely possesses a limited amount of milk. This study seeks to determine the relationship between exclusive breastfeeding and psychomotor development in infants aged 6-9 months in the working area of Buntuila Community Health Center. This study applied a quantitative approach, while data analysis used statistics. It employs analytical observational research,with cross-sectional design. Samples were collected simultaneously. Based on the study findings, infants who were exclusively breastfed experienced normal development were 17 samples (70.8%), questionable development were 7 samples (29.2%), and deviant development by 0 samples (0.0%). While infants who were not exclusively breastfed experienced normal development were 11 samples (35.5%), questionable development were 13 samples (41.9%), and deviant development were 7 samples (22.6). It is undeniable that exclusive breastfeeding has a significant role in infant’s psychomotor development. Therefore, it is important to improve multi-stakeholder actions such as health promotion and campaigns on exclusive breastfeeding.","PeriodicalId":32965,"journal":{"name":"Media Gizi Indonesia","volume":"14 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":"135413668","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 : 2023-09-30DOI: 10.20473/mgi.v18i3.188-200
Vina Dinata Kamila Aryani, Muthmainah Muthmainah, Adi Magna Patriadi Nuhriawangsa
Uncontrolled anemia leads to a decline in hemoglobin levels and erythrocyte blood indices, posing various health risks. To address this, a study aimed to assess the effectiveness of cava smoothies and iron supplementation in boosting hemoglobin levels and erythrocyte indices among anemic adolescent girls. The study involved 87 adolescent girls with moderate anemia, divided into three groups. The control group (C) received weekly iron tablets (60 mg), while two intervention groups (I1 and I2) were given the same iron tablets along with cava smoothies in increasing doses over 28 days. The results revealed significant improvements in hemoglobin levels. Group C showed an increase of 0.27 g/dL, while I1 and I2 demonstrated remarkable gains of 1.46 g/dL and 2.54 g/dL, respectively. Furthermore, erythrocyte indices (MCV, MCH, MCHC) exhibited positive changes. Group C saw increases of 0.35 fl, 0.34 pg, and 0.27 g/dL, I1 showed improvements of 0.69 fl, 0.61 pg, and 0.64 g/dL, and I2 experienced substantial enhancements of 1.97 fl, 1.61 pg, and 1.60 g/dL. In conclusion, the study confirmed that cava smoothies and iron supplementation effectively raise hemoglobin levels and improve erythrocyte indices in anemic adolescent girls, highlighting the potential benefits of this intervention for combating anemia.
{"title":"Cava Smoothie As An Adjuvant in Iron Supplementation Can Increase Hemoglobin Levels and Erythrocyte Indices in Anemic Adolescent Girls","authors":"Vina Dinata Kamila Aryani, Muthmainah Muthmainah, Adi Magna Patriadi Nuhriawangsa","doi":"10.20473/mgi.v18i3.188-200","DOIUrl":"https://doi.org/10.20473/mgi.v18i3.188-200","url":null,"abstract":"Uncontrolled anemia leads to a decline in hemoglobin levels and erythrocyte blood indices, posing various health risks. To address this, a study aimed to assess the effectiveness of cava smoothies and iron supplementation in boosting hemoglobin levels and erythrocyte indices among anemic adolescent girls. The study involved 87 adolescent girls with moderate anemia, divided into three groups. The control group (C) received weekly iron tablets (60 mg), while two intervention groups (I1 and I2) were given the same iron tablets along with cava smoothies in increasing doses over 28 days. The results revealed significant improvements in hemoglobin levels. Group C showed an increase of 0.27 g/dL, while I1 and I2 demonstrated remarkable gains of 1.46 g/dL and 2.54 g/dL, respectively. Furthermore, erythrocyte indices (MCV, MCH, MCHC) exhibited positive changes. Group C saw increases of 0.35 fl, 0.34 pg, and 0.27 g/dL, I1 showed improvements of 0.69 fl, 0.61 pg, and 0.64 g/dL, and I2 experienced substantial enhancements of 1.97 fl, 1.61 pg, and 1.60 g/dL. In conclusion, the study confirmed that cava smoothies and iron supplementation effectively raise hemoglobin levels and improve erythrocyte indices in anemic adolescent girls, highlighting the potential benefits of this intervention for combating anemia.","PeriodicalId":32965,"journal":{"name":"Media Gizi Indonesia","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135082213","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 : 2023-09-30DOI: 10.20473/mgi.v18i3.175-181
Bustami Bustami, Suryana Suryana, Dini Junita, Andi Eka Yunianto
Iron deficiency anemia in toddlers can be prevented by introducing complementary foods alongside breastfeeding. Fish, rich in protein and iron, offers a valuable nutritional source for young children, but proper processing is crucial. This research investigated the impact of fish-based complementary food processing practices (known as MP-ASI in Indonesia) on the nutritional intake and hemoglobin levels of children under five in Tiro District, Pidie Regency. Using a quasi-experimental design, this study involved 40 toddlers from the stunting-prone area of Tiro District, Pidie Regency, along with their mothers as respondents. The toddlers, aged 12-36 months without severe illnesses, were included in the study. The intervention comprised educating and practicing complementary food processing. Before-and-after intervention comparisons showed significant improvements in energy, carbohydrate, protein, zinc, and iron intake levels. Additionally, there was a notable increase in the average hemoglobin (Hb) level, rising by 1.06 g/dl after one month of fish-based complementary food processing intervention. In summary, this intervention effectively enhanced the nutritional quality of children's intake and increased their hemoglobin levels, contributing to the prevention of iron deficiency anemia in toddlers.
{"title":"Fish-Based Complementary Feeding Practices Increasing Macro and Micro Nutrient Intake And Hemoglobin Levels in Anemia Toddlers","authors":"Bustami Bustami, Suryana Suryana, Dini Junita, Andi Eka Yunianto","doi":"10.20473/mgi.v18i3.175-181","DOIUrl":"https://doi.org/10.20473/mgi.v18i3.175-181","url":null,"abstract":"Iron deficiency anemia in toddlers can be prevented by introducing complementary foods alongside breastfeeding. Fish, rich in protein and iron, offers a valuable nutritional source for young children, but proper processing is crucial. This research investigated the impact of fish-based complementary food processing practices (known as MP-ASI in Indonesia) on the nutritional intake and hemoglobin levels of children under five in Tiro District, Pidie Regency. Using a quasi-experimental design, this study involved 40 toddlers from the stunting-prone area of Tiro District, Pidie Regency, along with their mothers as respondents. The toddlers, aged 12-36 months without severe illnesses, were included in the study. The intervention comprised educating and practicing complementary food processing. Before-and-after intervention comparisons showed significant improvements in energy, carbohydrate, protein, zinc, and iron intake levels. Additionally, there was a notable increase in the average hemoglobin (Hb) level, rising by 1.06 g/dl after one month of fish-based complementary food processing intervention. In summary, this intervention effectively enhanced the nutritional quality of children's intake and increased their hemoglobin levels, contributing to the prevention of iron deficiency anemia in toddlers.","PeriodicalId":32965,"journal":{"name":"Media Gizi Indonesia","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135082216","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}
COVID-19 has become a pandemic in the last 3 years worldwide and cases cause high mortality and morbidity. To reduce COVID-19 infection, we need to keep our immune system healthy. Several nutrients have been shown to have specific abilities to increase the power of the immune system, but their use in the treatment of COVID-19 is still being debated. This review aims to determine the role of minerals and synbiotics in increasing immunity during the COVID-19 pandemic. Specific minerals such as zinc, selenium, iron and copper have promising potential to treat COVID-19 by reducing clinical impact, markers of inflammation, and improving immunological biomarkers. In addition to increasing mineral intake, maintaining a healthy immune system can also be done by improving the health of the gut microbiota. One of the therapies that is considered to have a positive impact on handling COVID-19 is using synbiotics (a combination of prebiotics and probiotics). However, the safety and efficacy of mineral and synbiotic supplementation in COVID-19 patients as adjunctive therapy still requires further research. Minerals and synbiotics can help boost the immune system and reduce symptoms during a COVID-19 infection.
{"title":"The Role of Mineral and Synbiotic to Enhance Immunity During Covid-19 Pandemic : A Literature Review","authors":"Stefania Widya Setyaningtyas, Dominikus Raditya Atmaka, Qonita Rachmah, Nila Reswari Haryana, Mahmud Aditya Rifqi, Rian Diana, Aliffah Nurria Nastiti, Asri Meidyah Agustin","doi":"10.20473/mgi.v18i3.226-235","DOIUrl":"https://doi.org/10.20473/mgi.v18i3.226-235","url":null,"abstract":"COVID-19 has become a pandemic in the last 3 years worldwide and cases cause high mortality and morbidity. To reduce COVID-19 infection, we need to keep our immune system healthy. Several nutrients have been shown to have specific abilities to increase the power of the immune system, but their use in the treatment of COVID-19 is still being debated. This review aims to determine the role of minerals and synbiotics in increasing immunity during the COVID-19 pandemic. Specific minerals such as zinc, selenium, iron and copper have promising potential to treat COVID-19 by reducing clinical impact, markers of inflammation, and improving immunological biomarkers. In addition to increasing mineral intake, maintaining a healthy immune system can also be done by improving the health of the gut microbiota. One of the therapies that is considered to have a positive impact on handling COVID-19 is using synbiotics (a combination of prebiotics and probiotics). However, the safety and efficacy of mineral and synbiotic supplementation in COVID-19 patients as adjunctive therapy still requires further research. Minerals and synbiotics can help boost the immune system and reduce symptoms during a COVID-19 infection.","PeriodicalId":32965,"journal":{"name":"Media Gizi Indonesia","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135082218","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}
Providing food for athletes is a special institutional arrangement that caters to athletes' specific needs. Athletes have different nutritional requirements than the non-athlete population, as they need more nutrients to compensate for the energy expended during training, competitions, and recovery after matches. Additionally, athletes must focus on fluid intake and sufficient nutrients to support post-training recovery for optimal performance. Therefore, meeting the needs and satisfaction of athletes becomes a crucial goal for athlete food service. Satisfaction can be assessed based on various indicators such as variety of menu and ingredients, suitable portion size, taste, serving time, packaging, and food handler hygiene. This study aims to assess athletes' satisfaction with the food service in athlete dormitories. The research is an observational survey with a cross-sectional approach involving 159 athletes aged 13-19 years from PPLP West Java, PPLP DIY, PPLP NTB, and SKO Cibubur. Data collection took place in May and July 2022. The research instrument used was a customer satisfaction survey questionnaire with a Likert scale ranging from 1 to 4, where one indicates 'very poor' and four indicates 'excellent.' The analysis technique used Pearson correlation in SPSS 16.0 software. The research showed a relationship between menu variety, ingredient variety, suitable portion size, serving time accuracy, food packaging, serving area, food handler hygiene, food presentation, and food taste with athletes' satisfaction level. Serving time accuracy, food packaging, hygiene, cleanliness of the serving area, food handler hygiene, food appearance, and taste correlate strongly with satisfaction.
{"title":"Study of Satisfaction towards the Food Services in the PPLP and SKO Athlete Dormitories in Indonesia","authors":"Mirza Hapsari Sakti Titis Penggalih, Zaenal Mutaqqien Sofro, None Laksono Trisnantoro, None Edi Nurinda Susila, None Ernawaty, None Bayu Rahadian, None Margono, None Dadi Sujadi, None Raden Isnanta, Marina Hardiyanti, None Nia Bactiar, Remaydhina Mahsa Alvita Ghany","doi":"10.20473/mgi.v18i3.236-243","DOIUrl":"https://doi.org/10.20473/mgi.v18i3.236-243","url":null,"abstract":"Providing food for athletes is a special institutional arrangement that caters to athletes' specific needs. Athletes have different nutritional requirements than the non-athlete population, as they need more nutrients to compensate for the energy expended during training, competitions, and recovery after matches. Additionally, athletes must focus on fluid intake and sufficient nutrients to support post-training recovery for optimal performance. Therefore, meeting the needs and satisfaction of athletes becomes a crucial goal for athlete food service. Satisfaction can be assessed based on various indicators such as variety of menu and ingredients, suitable portion size, taste, serving time, packaging, and food handler hygiene. This study aims to assess athletes' satisfaction with the food service in athlete dormitories. The research is an observational survey with a cross-sectional approach involving 159 athletes aged 13-19 years from PPLP West Java, PPLP DIY, PPLP NTB, and SKO Cibubur. Data collection took place in May and July 2022. The research instrument used was a customer satisfaction survey questionnaire with a Likert scale ranging from 1 to 4, where one indicates 'very poor' and four indicates 'excellent.' The analysis technique used Pearson correlation in SPSS 16.0 software. The research showed a relationship between menu variety, ingredient variety, suitable portion size, serving time accuracy, food packaging, serving area, food handler hygiene, food presentation, and food taste with athletes' satisfaction level. Serving time accuracy, food packaging, hygiene, cleanliness of the serving area, food handler hygiene, food appearance, and taste correlate strongly with satisfaction.","PeriodicalId":32965,"journal":{"name":"Media Gizi Indonesia","volume":"46 21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135082399","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 : 2023-09-30DOI: 10.20473/mgi.v18i3.212-225
Ibdal Satar, Defita Fajar Emilia
In general, cookies are made by using wheat flour with high gluten content, consequently it may cause negative impact on health. So far, cookies also have not the characteristics as functional food that is beneficial for health. Based on these issues, wheat flour is needed to substitute with alternative materials in order to reduce the gluten and increase the functional characteristic of cookies. Mocaf, purple yam flour and cinnamon powder can be used to provide cookies with low gluten and have the characteristic of functional food. The aims of this research are to characterize the physicochemical and organoleptic properties of cookies based Mocaf flour, purple yam flour and cinnamon powder. This work was used he completely randomized design (CRD) with the formulations applied F0(100:0:0), F1(75:24.5:0.5), F2(75:24:1), F3(75:23.5:1.5). F4(50:49.5:0.5), F5(50:49:1), F6(50:48.5:1.5), F7(25:74.5:0.5), F8(25:74:1), and F9(25:73.5:1.5) with 3 replications. Analysis of physicochemical properties of cookies consists of moisture, fat, total protein, ash, carbohydrates contents, texture, and antioxidant activity. The organoleptic properties were tested by 30 semi-trained panelists. The collected data were analyzed by one way ANOVA at significance level of 5% and followed by Duncan's test. These results show the contents of fat, protein, ash, carbohydrate, water, antioxidant activities and hardness were obtained in the range of 28.1-29.4%, 3.3-3.6%, 1.5-2.2%, 59.8-62.1%, 44.5-88.8 ppm and 13.8 - 38.3 N, respectively. Based on the organoleptic tests, F2 cookies was most preference than other formulations. The cookies produced believes have low gluten and food functional properties
{"title":"Physicochemical Characteristics, Antioxidant Activity and Sensory of Cookies Based on Mocaf, Purple Yam, and Cinnamon Flour","authors":"Ibdal Satar, Defita Fajar Emilia","doi":"10.20473/mgi.v18i3.212-225","DOIUrl":"https://doi.org/10.20473/mgi.v18i3.212-225","url":null,"abstract":"In general, cookies are made by using wheat flour with high gluten content, consequently it may cause negative impact on health. So far, cookies also have not the characteristics as functional food that is beneficial for health. Based on these issues, wheat flour is needed to substitute with alternative materials in order to reduce the gluten and increase the functional characteristic of cookies. Mocaf, purple yam flour and cinnamon powder can be used to provide cookies with low gluten and have the characteristic of functional food. The aims of this research are to characterize the physicochemical and organoleptic properties of cookies based Mocaf flour, purple yam flour and cinnamon powder. This work was used he completely randomized design (CRD) with the formulations applied F0(100:0:0), F1(75:24.5:0.5), F2(75:24:1), F3(75:23.5:1.5). F4(50:49.5:0.5), F5(50:49:1), F6(50:48.5:1.5), F7(25:74.5:0.5), F8(25:74:1), and F9(25:73.5:1.5) with 3 replications. Analysis of physicochemical properties of cookies consists of moisture, fat, total protein, ash, carbohydrates contents, texture, and antioxidant activity. The organoleptic properties were tested by 30 semi-trained panelists. The collected data were analyzed by one way ANOVA at significance level of 5% and followed by Duncan's test. These results show the contents of fat, protein, ash, carbohydrate, water, antioxidant activities and hardness were obtained in the range of 28.1-29.4%, 3.3-3.6%, 1.5-2.2%, 59.8-62.1%, 44.5-88.8 ppm and 13.8 - 38.3 N, respectively. Based on the organoleptic tests, F2 cookies was most preference than other formulations. The cookies produced believes have low gluten and food functional properties","PeriodicalId":32965,"journal":{"name":"Media Gizi Indonesia","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135082223","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 : 2023-09-30DOI: 10.20473/mgi.v18i3.244-250
Farapti Farapti, Edna Elkarima, Dianis Wulan Sari, Didik Dwi Winarno
Food waste and food service satisfaction can be used of a good food service management. Nursing homes are an institution that also provides food service. This study aims to identify and analyze the association between food waste and food service satisfaction among older adults in the nursing home in Surabaya, Indonesia. A cross-sectional study was conducted on 63 older adults. The 3x24-hour visual Comstock method was used to identify food waste and food service satisfaction was assessed using a questionnaire adapted from the RFSQ (Resident Foodservice Satisfaction Questionnaire) and FoodEx-LTC (Food Expectations-Long-Term Care). Data were analyzed descriptively and inferentially using the Chi-square test. The association between food waste and older adults’ food service satisfaction is insignificant (p=0.115). The majority of the older adults (71.4%) were satisfied with the food service and the average of food waste was relatively low (≤20%). However, some menus still had >20% leftovers. It is important to investigate older adults’ acceptability and preferences of each menu to minimalize food waste. Menu cycle planning needs to be evaluated periodically and well-designed to meet the nutritional needs of the residents.
{"title":"Food Waste and Food Service Satisfaction among Older Adults in Nursing Homes","authors":"Farapti Farapti, Edna Elkarima, Dianis Wulan Sari, Didik Dwi Winarno","doi":"10.20473/mgi.v18i3.244-250","DOIUrl":"https://doi.org/10.20473/mgi.v18i3.244-250","url":null,"abstract":"Food waste and food service satisfaction can be used of a good food service management. Nursing homes are an institution that also provides food service. This study aims to identify and analyze the association between food waste and food service satisfaction among older adults in the nursing home in Surabaya, Indonesia. A cross-sectional study was conducted on 63 older adults. The 3x24-hour visual Comstock method was used to identify food waste and food service satisfaction was assessed using a questionnaire adapted from the RFSQ (Resident Foodservice Satisfaction Questionnaire) and FoodEx-LTC (Food Expectations-Long-Term Care). Data were analyzed descriptively and inferentially using the Chi-square test. The association between food waste and older adults’ food service satisfaction is insignificant (p=0.115). The majority of the older adults (71.4%) were satisfied with the food service and the average of food waste was relatively low (≤20%). However, some menus still had >20% leftovers. It is important to investigate older adults’ acceptability and preferences of each menu to minimalize food waste. Menu cycle planning needs to be evaluated periodically and well-designed to meet the nutritional needs of the residents.","PeriodicalId":32965,"journal":{"name":"Media Gizi Indonesia","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135081576","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 : 2023-09-30DOI: 10.20473/mgi.v18i3.182-187
None Amalia Rahma, Desty Muzarofatus Sholikhah, None Nur Cahyadi, None Endah Mulyani, Diah Fauziah Zuhroh, Dwi Faqihatus S. Has
Inappropriate nutritional behavior is a common cause of nutritional issues among adolescents, often leading to conditions like underweight and anemia. This study aimed to assess the impact of nutrition education and behavioral change-based support on the nutritional status and hemoglobin levels of adolescent girls. The study included 75 adolescent girls aged 16-18 years from Singosari Village, Gresik District, chosen through purposive sampling. Over a 30-day period, intensive nutrition education and assistance were provided, utilizing various methods such as lectures, discussions, role play, and practical exercises. The results revealed significant improvements in various aspects. Participants exhibited increased nutrition knowledge, energy and protein intake, body weight, nutritional status, and hemoglobin levels after the intervention (p < 0.05). The rise in knowledge was linked to higher protein intake (p=0.009), while adequate protein intake was associated with weight gain (p=0.025). Weight gain, in turn, correlated significantly with improved nutritional status based on BMI/U (p = 0.041). Hemoglobin levels also significantly increased, shifting from 11.6 + 0.2 mg/dl (low) to 13.4 + 0.1 mg/dl (normal) after the intervention. This improvement in hemoglobin levels was linked to increased energy intake (p = 0.012) and a change in the practice of consuming iron supplementation, shifting from no usage to weekly consumption. In conclusion, nutrition education and behavioral change-based support can effectively enhance energy, protein, and iron intake, leading to improved nutritional status and hemoglobin levels among adolescent girls.
{"title":"Nutrition Education and Assistance Based on Behavior Change in Adolescent Girls to Improve Nutritional Status and Hemoglobin Levels","authors":"None Amalia Rahma, Desty Muzarofatus Sholikhah, None Nur Cahyadi, None Endah Mulyani, Diah Fauziah Zuhroh, Dwi Faqihatus S. Has","doi":"10.20473/mgi.v18i3.182-187","DOIUrl":"https://doi.org/10.20473/mgi.v18i3.182-187","url":null,"abstract":"Inappropriate nutritional behavior is a common cause of nutritional issues among adolescents, often leading to conditions like underweight and anemia. This study aimed to assess the impact of nutrition education and behavioral change-based support on the nutritional status and hemoglobin levels of adolescent girls. The study included 75 adolescent girls aged 16-18 years from Singosari Village, Gresik District, chosen through purposive sampling. Over a 30-day period, intensive nutrition education and assistance were provided, utilizing various methods such as lectures, discussions, role play, and practical exercises. The results revealed significant improvements in various aspects. Participants exhibited increased nutrition knowledge, energy and protein intake, body weight, nutritional status, and hemoglobin levels after the intervention (p < 0.05). The rise in knowledge was linked to higher protein intake (p=0.009), while adequate protein intake was associated with weight gain (p=0.025). Weight gain, in turn, correlated significantly with improved nutritional status based on BMI/U (p = 0.041). Hemoglobin levels also significantly increased, shifting from 11.6 + 0.2 mg/dl (low) to 13.4 + 0.1 mg/dl (normal) after the intervention. This improvement in hemoglobin levels was linked to increased energy intake (p = 0.012) and a change in the practice of consuming iron supplementation, shifting from no usage to weekly consumption. In conclusion, nutrition education and behavioral change-based support can effectively enhance energy, protein, and iron intake, leading to improved nutritional status and hemoglobin levels among adolescent girls.","PeriodicalId":32965,"journal":{"name":"Media Gizi Indonesia","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135081772","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}
The accumulation of free radical production impacts on the development of degenerative diseases which are the highest cause of morbidity and mortality in the world. Biofortification of purple okra in the form of encapsulated extract has the potential as a nutraceutical through the role of antioxidants. This study aimed to analyze the potential of encapsulated purple okra extract as a nutraceutical by determining physical-chemical characteristics, microbial and heavy metals contamination, antioxidant capacity, total flavonoids, and quercetin. This was a laboratory experimental study on purple okra which was extracted using the maceration method. The results of physical-chemical characteristics showed that purple okra extract has the form of dry powder, greenish-brown color, odor characteristic of okra extract (caramel-like), and sour taste with yield of 4%, pH of 4.8, undetectable solvent residue, water content of 13.5%, total ash content of 10.4%, and disintegration time of 1.25 minutes. The results of microbial contamination showed a total plate count of 3.1 102 CFU g⁻¹, yeast and mold count, E. coli, S. aureus negative CFU g⁻¹, and Salmonella spp negative CFU 10g⁻¹. The results of heavy metal contamination showed that As, Pb, Cd, and Hg were not detected every mg Kg⁻¹. The results of antioxidant capacity, total flavonoids, and suspected quercetin derivatives showed a value of 84.88%, 81.32 mg QE g⁻¹, and 4.91 mg g⁻¹. These bioactive components act as free radical scavengers in helping to prevent chain reactions. Encapsulated purple okra extract has shown its potential as a nutraceutical that helps prevent degenerative diseases.
自由基产生的积累影响到退行性疾病的发展，而退行性疾病是世界上发病率和死亡率最高的原因。以胶囊提取物的形式对紫秋葵进行生物强化，通过抗氧化剂的作用，有可能成为一种营养保健品。本研究旨在通过测定紫秋葵提取物的理化特性、微生物和重金属污染、抗氧化能力、总黄酮和槲皮素等指标，分析其作为营养保健品的潜力。对浸渍法提取的紫秋葵进行了室内实验研究。理化特性分析结果表明，紫色秋葵提取物呈干粉状，颜色呈绿棕色，具有秋葵提取物的气味特征(焦糖样)，口感偏酸，产率为4%，pH值为4.8，溶剂残留未检出，含水量为13.5%，总灰分含量为10.4%，崩解时间为1.25 min。微生物污染的结果显示，盘子里的细菌总数为3.1 102 CFU(毒血症毒血症)，真菌和酵母菌毒血症(毒血症毒血症)呈阴性，大肠杆菌、金黄色葡萄球菌毒血症(毒血症)呈阴性，沙门氏菌毒血症(毒血症)呈阴性。重金属污染检测结果显示:As、Pb、Cd、Hg每mg Kg毒血症未检出。抗氧化能力，总黄酮和可疑槲皮素衍生物的结果显示为84.88%，81.32 mg QE g⁻¹和4.91 mg g⁻¹。这些生物活性成分作为自由基清除剂，有助于防止连锁反应。封装紫秋葵提取物已显示出其潜力，作为一种营养保健品，有助于预防退行性疾病。
{"title":"Nutraceutical Potential of Encapsulated Purple Okra (Abelmoschus Esculentus L. Moench) Extract","authors":"Dhea Marliana Salsabila, Evy Damayanthi, Zuraidah Nasution","doi":"10.20473/mgi.v18i3.201-211","DOIUrl":"https://doi.org/10.20473/mgi.v18i3.201-211","url":null,"abstract":"The accumulation of free radical production impacts on the development of degenerative diseases which are the highest cause of morbidity and mortality in the world. Biofortification of purple okra in the form of encapsulated extract has the potential as a nutraceutical through the role of antioxidants. This study aimed to analyze the potential of encapsulated purple okra extract as a nutraceutical by determining physical-chemical characteristics, microbial and heavy metals contamination, antioxidant capacity, total flavonoids, and quercetin. This was a laboratory experimental study on purple okra which was extracted using the maceration method. The results of physical-chemical characteristics showed that purple okra extract has the form of dry powder, greenish-brown color, odor characteristic of okra extract (caramel-like), and sour taste with yield of 4%, pH of 4.8, undetectable solvent residue, water content of 13.5%, total ash content of 10.4%, and disintegration time of 1.25 minutes. The results of microbial contamination showed a total plate count of 3.1 102 CFU g⁻¹, yeast and mold count, E. coli, S. aureus negative CFU g⁻¹, and Salmonella spp negative CFU 10g⁻¹. The results of heavy metal contamination showed that As, Pb, Cd, and Hg were not detected every mg Kg⁻¹. The results of antioxidant capacity, total flavonoids, and suspected quercetin derivatives showed a value of 84.88%, 81.32 mg QE g⁻¹, and 4.91 mg g⁻¹. These bioactive components act as free radical scavengers in helping to prevent chain reactions. Encapsulated purple okra extract has shown its potential as a nutraceutical that helps prevent degenerative diseases.","PeriodicalId":32965,"journal":{"name":"Media Gizi Indonesia","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135081776","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 : 2023-06-29DOI: 10.20473/mgi.v18i1sp.61-71
Emy Yuliantini, K. Sukiyono, B. Sulistyo, M. Z. Yuliarso
Coastal areas have a lot of natural wealth potential. The poor nutritional status of children under five in fishing families is greater than in farming families. Family characteristics such as education, knowledge, work and family income are the most important parts in ensuring family food security, so it is necessary to know the characteristics and nutritional status of children under five in coastal families in Bengkulu province. The research method is descriptive analytic with a cross-sectional approach. The sample in this study were mothers who had children under five in the locus and not loci stunting on the coast of Bengkulu province totaling 479. The result of the research is that most of the characteristics of children under five are < 3 years old. Gender is mostly female. Mother's Characteristics Factors are mostly <35 years old, while most of them have high education. Almost all mothers of toddlers do not work. Meanwhile, the majority of family incomes are still below the minimum wage. Of the three indicators of BB/U, TB/U, and BB/TB Bengkulu coastal families have public health problems. The food security factor of food diversity is mostly food security, the analysis of the quantity of food in the medium category and the analysis of the highest food quality are utilized. It is hoped that the characteristics and risk factors for the occurrence of community nutritional problems in children under five in coastal areas are a concern and need further researchers with different research methods.
{"title":"Household Characteristics and Nutritional Status of Children to Children in Coastal Family in Bengkulu Province","authors":"Emy Yuliantini, K. Sukiyono, B. Sulistyo, M. Z. Yuliarso","doi":"10.20473/mgi.v18i1sp.61-71","DOIUrl":"https://doi.org/10.20473/mgi.v18i1sp.61-71","url":null,"abstract":"Coastal areas have a lot of natural wealth potential. The poor nutritional status of children under five in fishing families is greater than in farming families. Family characteristics such as education, knowledge, work and family income are the most important parts in ensuring family food security, so it is necessary to know the characteristics and nutritional status of children under five in coastal families in Bengkulu province. The research method is descriptive analytic with a cross-sectional approach. The sample in this study were mothers who had children under five in the locus and not loci stunting on the coast of Bengkulu province totaling 479. The result of the research is that most of the characteristics of children under five are < 3 years old. Gender is mostly female. Mother's Characteristics Factors are mostly <35 years old, while most of them have high education. Almost all mothers of toddlers do not work. Meanwhile, the majority of family incomes are still below the minimum wage. Of the three indicators of BB/U, TB/U, and BB/TB Bengkulu coastal families have public health problems. The food security factor of food diversity is mostly food security, the analysis of the quantity of food in the medium category and the analysis of the highest food quality are utilized. It is hoped that the characteristics and risk factors for the occurrence of community nutritional problems in children under five in coastal areas are a concern and need further researchers with different research methods.","PeriodicalId":32965,"journal":{"name":"Media Gizi Indonesia","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42844187","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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