Pub Date : 2022-07-31DOI: 10.25182/jgp.2022.17.2.123-138
Rimbawan Rimbawan, Zuraidah Nasution, P. E. Giriwono, Kharisma Tamimi, Khaerul Fadly, Astrid Noviana
{"title":"Effect of Locally Produced Ready-to-Use Therapeutic Food on Children under Five Years with Severe Acute Malnutrition: A Systematic Review","authors":"Rimbawan Rimbawan, Zuraidah Nasution, P. E. Giriwono, Kharisma Tamimi, Khaerul Fadly, Astrid Noviana","doi":"10.25182/jgp.2022.17.2.123-138","DOIUrl":"https://doi.org/10.25182/jgp.2022.17.2.123-138","url":null,"abstract":"","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" ","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49421669","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 : 2022-07-31DOI: 10.25182/jgp.2022.17.2.105-114
Nurul Atikah Jamaludin, Mohd Adzim Khalili Rohin, Norhayati Abd Hadi
{"title":"Knowledge, Attitude and Practices of Fruit Consumption among Female and Male Adolescents in Hulu Terengganu and Marang, Malaysia","authors":"Nurul Atikah Jamaludin, Mohd Adzim Khalili Rohin, Norhayati Abd Hadi","doi":"10.25182/jgp.2022.17.2.105-114","DOIUrl":"https://doi.org/10.25182/jgp.2022.17.2.105-114","url":null,"abstract":"","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" ","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45557218","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 : 2022-07-31DOI: 10.25182/jgp.2022.17.2.77-86
Ainaa Almardhiyah Abd Rashid, Lydiatul Shima Ashari, N. Shafiee, R. R. Raja Ali, Y. Lee, M. Shahril, H. J. Jan Mohamed
{"title":"Validity and Reproducibility of Malaysian Food Frequency Questionnaire for Dietary Intake Related to Colorectal Cancer","authors":"Ainaa Almardhiyah Abd Rashid, Lydiatul Shima Ashari, N. Shafiee, R. R. Raja Ali, Y. Lee, M. Shahril, H. J. Jan Mohamed","doi":"10.25182/jgp.2022.17.2.77-86","DOIUrl":"https://doi.org/10.25182/jgp.2022.17.2.77-86","url":null,"abstract":"","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" ","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45774416","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 : 2022-07-31DOI: 10.25182/jgp.2022.17.2.67-76
M. Mutalazimah, G. Appannah, N. Mardiyati, Farida Nur Isnaeni, Pramudya Kurnia
{"title":"Thyroid Dysfunction, Total Cholesterol Levels and Anthropometric Status in Women of Reproductive Age in Iodine Deficient Area of Prambanan Sub-District, Sleman Regency, Indonesia","authors":"M. Mutalazimah, G. Appannah, N. Mardiyati, Farida Nur Isnaeni, Pramudya Kurnia","doi":"10.25182/jgp.2022.17.2.67-76","DOIUrl":"https://doi.org/10.25182/jgp.2022.17.2.67-76","url":null,"abstract":"","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" ","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43792275","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 : 2022-07-31DOI: 10.25182/jgp.2022.17.2.115-122
S. Susanti, A. Legowo, S. Mulyani, Y. Pratama
This study aimed to determine the effect of Red Dragon Fruit Puree (RDP) added to yogurt ice cream on its sensory, physical and chemical characteristics as well as its anti-obesity effect on mice fed with high-fat diet. To obtain the optimal addition level, RDP was added to the yogurt-based ice cream dough in various proportions: 0 (control), 10, 20, 30, and 40%. The sensory evaluation signifies that 30% RDP addition results in the best yogurt ice cream because it produces favorable flavor, attractive color (purplish pink), and the most preferable taste for the panelist. Data on physical and chemical characteristics showed that RDP yogurt ice cream has lower overrun, total solid, fat, carbohydrate, and calorie content than non-RDP yogurt ice cream (p<0.05). The animal test identified that consumption of RDP yogurt ice cream for 14 days could reduce the mice’s (a xenograft model) body weight under normal and high-fat diet conditions (p<0.05). Thus, RDP yogurt ice cream with specific physical and chemical characteristics potentially results in anti-obesity effects in pre-clinic setting. RDP yogurt ice cream merits further studies, especially for clinical test, before the commercialization stage.
{"title":"Characteristics of Yogurt Ice Cream Fortified with Red Dragon Fruit Puree as Anti-Obesity Functional Food","authors":"S. Susanti, A. Legowo, S. Mulyani, Y. Pratama","doi":"10.25182/jgp.2022.17.2.115-122","DOIUrl":"https://doi.org/10.25182/jgp.2022.17.2.115-122","url":null,"abstract":"This study aimed to determine the effect of Red Dragon Fruit Puree (RDP) added to yogurt ice cream on its sensory, physical and chemical characteristics as well as its anti-obesity effect on mice fed with high-fat diet. To obtain the optimal addition level, RDP was added to the yogurt-based ice cream dough in various proportions: 0 (control), 10, 20, 30, and 40%. The sensory evaluation signifies that 30% RDP addition results in the best yogurt ice cream because it produces favorable flavor, attractive color (purplish pink), and the most preferable taste for the panelist. Data on physical and chemical characteristics showed that RDP yogurt ice cream has lower overrun, total solid, fat, carbohydrate, and calorie content than non-RDP yogurt ice cream (p<0.05). The animal test identified that consumption of RDP yogurt ice cream for 14 days could reduce the mice’s (a xenograft model) body weight under normal and high-fat diet conditions (p<0.05). Thus, RDP yogurt ice cream with specific physical and chemical characteristics potentially results in anti-obesity effects in pre-clinic setting. RDP yogurt ice cream merits further studies, especially for clinical test, before the commercialization stage.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" ","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46205625","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 : 2022-07-31DOI: 10.25182/jgp.2022.17.2.95-104
Ulfa Purnamasari, S. Marliyati, E. Damayanthi
{"title":"Effect of Maja (Aegle marmelous) Leaf Extract and Trigona Honey on Glucosidase Activity Inhibition","authors":"Ulfa Purnamasari, S. Marliyati, E. Damayanthi","doi":"10.25182/jgp.2022.17.2.95-104","DOIUrl":"https://doi.org/10.25182/jgp.2022.17.2.95-104","url":null,"abstract":"","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" ","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43573369","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 : 2022-07-31DOI: 10.25182/jgp.2022.17.2.87-94
N. Yusasrini, L. Darmayanti
{"title":"Lipid Profile Improving Effect of Tenggulun Leaf (Protium javanicum) Tea Powder in Rats Fed with High-Fat Diet","authors":"N. Yusasrini, L. Darmayanti","doi":"10.25182/jgp.2022.17.2.87-94","DOIUrl":"https://doi.org/10.25182/jgp.2022.17.2.87-94","url":null,"abstract":"","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" ","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46795345","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 : 2022-05-25DOI: 10.26714/jpg.12.1.2022.60-70
Miftahul Huda, S. R. Pertiwi, Muhammad Fakih Kurniawan
The market opportunity for snack products is currently very high, this is indicated by the many different shapes and flavors. Snack nori is one form of the diversity of snack products and is an alternative to healthy snacks. Chaya (C. aconitifolius) is an opportunity for Chaya (C. aconitifolius) as a substitute for alternative raw materials, which are abundant and have a high crude fiber content. This study aims to utilize chaya (C. aconitifolius) in the manufacture of nori snacks with the addition of tapioca. The experimental design used was a completely randomized design (CRD) with two factors, namely factor A was the formulation of the ratio of chaya and tapioca (60:40, 40:60, 80:20) and factor B was the processing method (oven and frying. The results of data analysis used analysis of variance (ANOVA) with Duncan's Advanced Test with a 95% confidence interval. The selected nori snack is a comparison of chaya and tapioca (80:20) with the frying processing method with a color sensory value of 7.32 (towards greenish black), taste of (towards savory), aroma of 7.26 (towards very unpleasant). rancid), and texture of 7.65 (towards crunchy); color hedonic score 6.33, taste 6.46, 6.47, texture 6.54, overall 6.54 each towards very like. The results of the chemical test of the selected nori snack were 3.11% water content, 3.05% ash content, 19.7% protein content, 9.72% fat content, 67.53% carbohydrate content and 14.3% crude fiber.
{"title":"Karakteristik Organoleptik dan Kimia Snack Nori dari Daun Chaya dan Tapioka","authors":"Miftahul Huda, S. R. Pertiwi, Muhammad Fakih Kurniawan","doi":"10.26714/jpg.12.1.2022.60-70","DOIUrl":"https://doi.org/10.26714/jpg.12.1.2022.60-70","url":null,"abstract":"The market opportunity for snack products is currently very high, this is indicated by the many different shapes and flavors. Snack nori is one form of the diversity of snack products and is an alternative to healthy snacks. Chaya (C. aconitifolius) is an opportunity for Chaya (C. aconitifolius) as a substitute for alternative raw materials, which are abundant and have a high crude fiber content. This study aims to utilize chaya (C. aconitifolius) in the manufacture of nori snacks with the addition of tapioca. The experimental design used was a completely randomized design (CRD) with two factors, namely factor A was the formulation of the ratio of chaya and tapioca (60:40, 40:60, 80:20) and factor B was the processing method (oven and frying. The results of data analysis used analysis of variance (ANOVA) with Duncan's Advanced Test with a 95% confidence interval. The selected nori snack is a comparison of chaya and tapioca (80:20) with the frying processing method with a color sensory value of 7.32 (towards greenish black), taste of (towards savory), aroma of 7.26 (towards very unpleasant). rancid), and texture of 7.65 (towards crunchy); color hedonic score 6.33, taste 6.46, 6.47, texture 6.54, overall 6.54 each towards very like. The results of the chemical test of the selected nori snack were 3.11% water content, 3.05% ash content, 19.7% protein content, 9.72% fat content, 67.53% carbohydrate content and 14.3% crude fiber.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":"27 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73332718","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 : 2022-05-25DOI: 10.26714/jpg.12.1.2022.71-82
Inggita Erlita Yusuf
Nutrient intake has an important role in human growth and development. Therefore it is necessary to make an alternative effort f of snacks that can contribute to protein, carbohydrate and fat intake. In fulfilling nutritional intake, it is necessary to regulate a food menu by selecting types of food items with high nutritional value and good for body health. Purpose of this study is to analyze of acceptability, proximate with an addition of breadfruit flour and cowpea flour. This study is experimental study comparing all of formulation of breadfruit flour and cowpea flour added to kue mangkok is F0 (TS= 0 g ; TKT= 0 g), F1 (TS= 32 g ; TKT= 48 g), F2 (TS= 40 g ; TKT= 40 g) dan F3 (TS= 48 g ; TKT= 32 g). This data were processed using One Way Anova with Duncan's continued test. Results of the nutritional content of kue mangkok is Moisture content 51.02 g, ash content 0.67 g, protein 4.41 g, total fat 16.85 g, carbohydrate 27.03 g. The formula’s chosen by the best formula. The conclusion of this study, there are significant differences in proximate of kue mangkok with the addition of breadfruit flour and cowpea flour.
{"title":"Pengembangan Tepung Sukun dan Tepung Kacang Tunggak dalam Pembuatan Kue Mangkok","authors":"Inggita Erlita Yusuf","doi":"10.26714/jpg.12.1.2022.71-82","DOIUrl":"https://doi.org/10.26714/jpg.12.1.2022.71-82","url":null,"abstract":"Nutrient intake has an important role in human growth and development. Therefore it is necessary to make an alternative effort f of snacks that can contribute to protein, carbohydrate and fat intake. In fulfilling nutritional intake, it is necessary to regulate a food menu by selecting types of food items with high nutritional value and good for body health. Purpose of this study is to analyze of acceptability, proximate with an addition of breadfruit flour and cowpea flour. This study is experimental study comparing all of formulation of breadfruit flour and cowpea flour added to kue mangkok is F0 (TS= 0 g ; TKT= 0 g), F1 (TS= 32 g ; TKT= 48 g), F2 (TS= 40 g ; TKT= 40 g) dan F3 (TS= 48 g ; TKT= 32 g). This data were processed using One Way Anova with Duncan's continued test. Results of the nutritional content of kue mangkok is Moisture content 51.02 g, ash content 0.67 g, protein 4.41 g, total fat 16.85 g, carbohydrate 27.03 g. The formula’s chosen by the best formula. The conclusion of this study, there are significant differences in proximate of kue mangkok with the addition of breadfruit flour and cowpea flour.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":"22 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90563254","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 : 2022-05-25DOI: 10.26714/jpg.12.1.2022.32-40
Bherta Agil Dhela Kusuma, S. Aminah, Wikanastri Harsoelistyorini
Frozen bean sprouts yogurt is a probiotic drink made from fermented vegetable milk that has a consistent texture and is synonymous with sour taste. In the fermentation process of yogurt, lactose is broken down from lactic acid bacteria into lactic acid. One of the innovations is to improved quality of yogurt by adding variations in the addition of red dragon leather extract which contains polyphenols and antioxidants. The purpose of this study was to determine the antioxidant activity, physical and sensory characteristics with the addition of red dragon fruit peel extract. This study used a completely randomized design (CRD) with 5 treatments with 5 replications. The treatment for the addition of dragon leather extract used was (0; 1; 3; 5; and 7 percent). The analysis in this research is analysis of antioxidant activity, physical characteristics, and sensory. The results showed that the addition of red dragon leather extract significantly different from antioxidants and physical characteristics. Meanwhile, the sensory properties were not significantly different. The best treatment was obtained at a concentration of 5% which has sensory properties (4.02), pH (4.34), viscosity (4006 mPas) and antioxidant activity of 26.17% RSA.
{"title":"Aktivitas Antioksidan, Karakteristik Fisik, Dan Sensoris Yogurt Beku Kecambah Kacang Merah Dengan Variasi Penambahan Ekstrak Kulit Buah Naga Merah","authors":"Bherta Agil Dhela Kusuma, S. Aminah, Wikanastri Harsoelistyorini","doi":"10.26714/jpg.12.1.2022.32-40","DOIUrl":"https://doi.org/10.26714/jpg.12.1.2022.32-40","url":null,"abstract":"Frozen bean sprouts yogurt is a probiotic drink made from fermented vegetable milk that has a consistent texture and is synonymous with sour taste. In the fermentation process of yogurt, lactose is broken down from lactic acid bacteria into lactic acid. One of the innovations is to improved quality of yogurt by adding variations in the addition of red dragon leather extract which contains polyphenols and antioxidants. The purpose of this study was to determine the antioxidant activity, physical and sensory characteristics with the addition of red dragon fruit peel extract. This study used a completely randomized design (CRD) with 5 treatments with 5 replications. The treatment for the addition of dragon leather extract used was (0; 1; 3; 5; and 7 percent). The analysis in this research is analysis of antioxidant activity, physical characteristics, and sensory. The results showed that the addition of red dragon leather extract significantly different from antioxidants and physical characteristics. Meanwhile, the sensory properties were not significantly different. The best treatment was obtained at a concentration of 5% which has sensory properties (4.02), pH (4.34), viscosity (4006 mPas) and antioxidant activity of 26.17% RSA.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":"85 1","pages":""},"PeriodicalIF":0.2,"publicationDate":"2022-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76729756","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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