Lilik Kustiyah
Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, Institut Pertanian Bogor

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Journal : Media Gizi dan Keluarga

Substitution of Red Bean Flour (Phaseolus vulgaris L) in Producing Porridge for the Baby Foods

Media Gizi dan Keluarga Vol 24, No 1 (2000): Jurnal Media Gizi dan Keluarga
Publisher : Media Gizi dan Keluarga

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Abstract

The purpose of this study was to analyze and to compare the level substitute of red bean flour (Phaseolus vulgaris L) in producing porriddge for the baby foods. The level substitutes of flour are from 0%, 10%, 20%, 30% and 40%. The study showed that the 30% substitute has the highest contents in protein (16,37%) and energy (103,4 cal). It is recommended that the baby should eat 165-gram porridge per day to fulfill the nutrient requirement.

PENGARUH INTERVENSI MAKANAN KUDAPAN TERHADAP PENINGKATAN KADAR GLUKOSA DARAH DAN DAYA INGAT ANAK SEKOLAH DASAR

Media Gizi dan Keluarga Vol 30, No 1 (2006): Media Gizi dan Keluarga
Publisher : Media Gizi dan Keluarga

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Abstract

ABSTRACT. The objective of this study was to analyze the effect of snack intervention on blood glucose level and memory improvement ofelementary schools students, Subjects of this study were 184 students offour (4) elementary schools (grade 6, 5 and 4) at Bogor District, West Java. The study employed a quasi-experimental design and followed experimental procedures to control the subjects food intake and motoric activity during the study period At the day of intervention, both control and interventions subjects were ordered not to have breakfast at home. Interventions subjects were provided with snack (buras, at 10.00 AM) which contained 381.7 kcal energy and 5 g protein, but controls subjects were not. Two types ofpsychological test (word andfigure) were applied twice (at 09.00 and 11.00 AM). Then, at the same time, subjects blood was taken to determine blood glucose, haemoglobin, and hematocrite levels. Interviews with subjects and their mothers were carried out to collect socioeconomic data and dietary intake. Result of the study indicated that snack intervention increased significantly (p<O.OI) blood glucose level (20.8 mgld/) approximately 1 hour after snack given. Blood glucose level significantly (p<O.OI) affected the words and figures memory performance. The higher the blood glucose level the better the memory performance. Keywords: Snack intervention, blood glucose level, memoryperformance, Elementary School Students

PEMBUATAN SUSU KEDELAI BERKALSIUM TINGGI DENGAN PENAMBAHAN TEPUNG TULANG IKAN KAKAP MERAH (LUTJANUS SANGUINEUS)

Media Gizi dan Keluarga Vol 31, No 1 (2007): Media Gizi dan Keluarga
Publisher : Media Gizi dan Keluarga

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Abstract

The objectives of this research were to study the way to make high calcium soybean milk using red kakap fish bone flour as calcium source. The processing was divided into two main stages, which as protein and fat extraction. The two stages aimed to minimize content protein andfat content on red kakap fish bone flour. Protein extraction was done by boiling with aquades, while the fat exstraction was conducted by using hexane destiller. The addition of red kakap fish bone flour was done on level 0 g (control), 0,92 g, 1,38 g and 1,84 per 240 ml of soybean milk. The addition of calcium on soybean milk made undifferent influence on the acceptance colour, smell, taste, viscosity, and appereance of soybean milk. Nutrition content of soybean milk tended to increase as the greater of red kakap fish bone flour, except for water content. The addition of fish bone fluor influenced significantly on fat, ash, and calcium content, and didn t influenced significantly on water dan protein content. Soybean milk with the addition level of fish bone fluor 1,84 g/240 ml was chosen as the best soybean milk. Soybean milk had acceptance colour, smell, taste, viscosity and appeareance which didnt different with other soybean milk. Meanwhile, soybean milk had relatively high of nutrition content. Soybean milk with calcium availability as 400 mg/240 ml could met about 50%-80% of calcium RDA for vary ages.