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APLIKASI SERBUK WORTEL SEBAGAI SUMBER β-KAROTEN ALAMI PADA PRODUK MI INSTAN

Jurnal Gizi dan Pangan Vol 7, No 2 (2012): Juli 2012
Publisher : Jurnal Gizi dan Pangan

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ABSTRACTThe objective of this research was to study the use of carrot powder as a source of natural β-carotene in instant noodle. Four formulas were developed based on carrot powder level added into the formula (0%, 10%, 15%, and 20%). The carrot instant noodle was evaluated for sensory properties by 30 panelists. The best formula was analyzed for chemical properties, including proximate composition, dietary fibre, and β-carotene. The physical properties were analyzed in color, cooking time, elasticity, and water holding capacity. The experimental design applied terms of Complete Randomized Design. The result showed that instant noodle with 15% carrot powder was the best formula of carrot instant noodle. No significant difference in acceptance between this formula and commercial instant noodles. Product was composed of moisture content 7.75% (wb), ash 1.59% (d.b), protein 12.82% (d.b), fat 1.41% (d.b), carbohydrate 84.18% (d.b) and β-carotene 2 390 μg/100 g (199 RE or 99.5 RAE/serving size). Carrot instant noodle had physical properties as cooking time was 3.5 minutes, the color was yellow-redish, elasticity properties was 162.22%, and water holding capacity was 143.89%. This noodle contribute above 15% RDA of vitamin A for the children aged 4—5 years.Key words: β-carotene, carrot powder, instant noodleABSTRAKTujuan penelitian ini adalah untuk mempelajari penggunaan serbuk wortel sebagai sumber beta karoten alami dalam mi instan. Empat formula dikembangkan berdasarkan jumlah serbuk wortel yang ditambahkan (0%, 10%, 15%, dan 20%). Mi instan wortel dievaluasi sifat organoleptiknya oleh 30 orang panelis. Formula terbaik dianalisis sifat-sifat kimianya meliputi komposisi, serat pangan, dan beta karoten, sedangkan sifat-sifat fisik yang dianalisis adalah warna, waktu masak, elastisitas, dan daya serap air. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap. Hasil penelitian menunjukkan bahwa mi instan dengan penambahan 15% serbuk wortel merupakan formula terbaik. Tidak ada perbedaan yang nyata dalam penerimaan antara mi instan formula ini dengan mi instan komersial. Produk mi instan ini mengandung air sebesar 7.75% (bb), abu 1.59% (bk), protein 12.82% (bk), lemak 1.41% (bk), karbohidrat 84.18% (bk) dan karoten 2 390 μg/100 g (199 RE atau 99.5 RAE/takaran saji). Mi instan wortel mempunyai sifat-sifat fisik seperti waktu masak 3.5 menit, warna kuning kemerahan, elastisitas 162.22%, dan daya serap air 143.89%. Mi ini berkontribusi sebesar 15% terhadap Angka Kecukupan Gizi vitamin A untuk anak usia 4—5 tahun.Kata kunci: β-karoten, mi instan, serbuk wortel

PENERIMAAN DAN PREFERENSI RUMAH TANGGA DAN JASA BOGA TERHADAP MINYAK GORENG CURAH YANG DIFORTIFIKASI KAROTEN DARI RED PALM OIL (RPO)

Jurnal Gizi dan Pangan Vol 7, No 3 (2012): November 2012
Publisher : Jurnal Gizi dan Pangan

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ABSTRACTThe purpose of this research was to find out acceptance and preference of households and catering to non-branded cooking oil fortified with carotene from Red Palm Oil (RPO). The subjects in this study was 30 people respectively for each households and catering. Data was collected through interviews and discussions using questionnaires. Data of subjects acceptance and preference were analyzed using descriptive statistics and Friedman test. Average cooking oil used by household subjects was 0.185+0.070 kg/day and catering was 3.87+2.46 kg/day. Most households (73.3%) and catering (66.7%) could not accept cooking oil fortified with carotene from RPO due to its colour and aroma. Fortified cooking oil had orange colour and rotten aroma (of odor). More than half of households (66.7%) and catering (63.3%) could not accept the fried product using fortified cooking oil because of its yellow colour. Friedman test showed that there were differences in both subjects acceptance to nonfortified and fortified non-branded cooking oil (p

FORMULASI TEH CAMELIA-MURBEI DENGAN BUBUK JAHE (Zingiber officinale) DAN ASAM JAWA (Tamarindus indica, L.) SEBAGAI MINUMAN KESEHATAN UNTUK MENINGKATKAN RESPON IMUN TIKUS

Jurnal Gizi dan Pangan Vol 3, No 2 (2008): Juli 2008
Publisher : Jurnal Gizi dan Pangan

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The Camelia-mulberry tea has a big potential to becomes a healthy beverage according to its bioactive components, and added by red ginger powder and tamarind. Those ingredients may increase immunity againts various diseases. The aims of this study was to develop formula of a healthy beverage contained of two varieties of leaves (camelia and mulberry), with Ginger (Zingiber officinale) and Tamarind (Tamarindus indica, L.)   This main research  used mice strain Spraque Dawley, 1.5-2 month old with  weight 75–105 gram. The instruments used in this study were tea maker, organoleptic test and ELISA test. The experimental design used factorial complete random design with 5 groups, where on each group consists of 5 mouse, with two selected variables of the best camelia-mulberry tea, i.e., multikaulis enzymatic oxidation + Gambung 7 enzimatic non-oxidation; bulk tea (Tea A) with difference time observation ( 0, 2 and 4 weeks).  The given dosage was 1 ml/100 gram mice weight, with different concentration of camelia-mulberry tea i.e. 3, 6, 9, and 12 gram/ml. The statistical analysis of variance (ANOVA) shows that a significant different exist for the time observation of a mice serum IgG (p

ANALISIS POLA DAN STRATEGI PENYEDIAAN PANGAN RUMAH TANGGA PETANI HUTAN KEMASYARAKATAN KABUPATEN LAMPUNG BARAT

Jurnal Gizi dan Pangan Vol 3, No 3 (2008): November 2008 (Edisi Suplemen Ketahanan Pangan)
Publisher : Jurnal Gizi dan Pangan

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The main objective of this study is to provide information about food supplying pattern and strategy of Social Forestry’s farmer household. This study was conducted in October 2008 by using cross sectional study design. The sample was 90 Social Forestry’s farmer households. The data obtained by the research were household characteristics; food supplying pattern and strategy which analyzed descriptively and inferentially. More than half of the samples (78%) are small households with all farmers and housewives are in productive age. The income per capita per month of the sample is Rp509 626. The food expenditure per capita per month is Rp213 136, while non food expenditure per capita per month is Rp197 851. The larger shares of food expenditure are utilized in food supplying of cereals (31.7%), vegetables and fruits (20.3%), and animal food (18.5%). Strategies for raising income conducted by the sample are searching supplementary income other than the main working field; conducting husbandry; and planting crops in garden. Saving is a strategy rarely conducted by the sample. Energy supplying of the sample for cereals, vegetables and fruits, oils and fats, sugar, and others are sufficient, while energy supplying for tubers, animal protein, legumes, and oily seed are not sufficient. The food supply is obtained by purchasing (70.8%), self production (28.2%), and other sources (0.4%). Keywords: food supplying pattern, food supplying strategy, social forestry’s farmer.

PEMANFAATAN RPO (RED PALM OIL) SEBAGAI SUMBER PROVITAMIN A ALAMI PADA PRODUK MI INSTAN UNTUK ANAK BALITA

Jurnal Gizi dan Pangan Vol 5, No 1 (2010): Maret 2010
Publisher : Jurnal Gizi dan Pangan

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The objective of this research was to study the use of RPO as a sources of natural provitamin A in instant noodle product for under five children. For this purpose 5 formulas were developed based on RPO’s level added to the formula (0%, 25%, 50%, 75% and 100%). The result shown that instant noodle with 75% RPO was the best formula of RPO instant noodle. No significant difference in acceptance between this formula and other commercial instant noodle (α>0.05). The result of RPO instant noodle’s chemical analysis were moisture content 7.40% (wb), ash content 2.51% (db), protein content 13.66% (db), fat content 9.84% (db), carbohydrate was 74.49% (db) and carotenoid 136.41 ppm (≈ 76.42 ppm β-carotene ≈ 636.8 RE/serving size). RPO instant noodle has physical properties as follow, optimum cooking time was 3 minutes, the color was yellow-red, elasticity properties was 261.94%-455.65% and water holding capacity was 137.98%. This noodle was contributing 100% of vitamin A RDA for the children.   Keywords: Red palm oil, carotenoid, vitamin A deficiency, under five children.

¬SOSIAL EKONOMI DAN INDEKS MASSA TUBUH (IMT) PRIA DEWASA DALAM KAITANNYA DENGAN FAKTOR RISIKO PENYAKIT JANTUNG KORONER DI PERDESAAN DAN PERKOTAAN BOGOR-JAWA BARAT

Jurnal Gizi dan Pangan Vol 5, No 1 (2010): Maret 2010
Publisher : Jurnal Gizi dan Pangan

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Abstract

            The objectives of this research was to study social economy and body mass index of men and it’s correlation with risk factor of coronary heart disease in rural and urban of Bogor, West Java. The amount of samples were 100 adult men aged 25-39 of years. Samples were devided into two categories of expense which as < Rp 500.000/capita/month (low income) and ³ Rp 500.000/cap/month,- (high income). Results of this study showed that using independent t-test there was a significant difference between low income and high income samples in rural area in the case of family size, education level, income per capita, total expenditure, nutritional knowledge score and HDL cholesterol level. In urban area, we found significance difference in the case of family size, education level, income per capita, total expenditure, total cholesterol level, LDL and HDL cholesterol level between low income and high income samples. Spearman rank correlation test in rural area showed significance correlation between education level, income per capita, total expenditure, and nutritional knowledge score with HDL cholesterol level. Income per capita and total expenditure correlated significantly with total cholesterol level and BMI correlated significantly with level of triglyceride. Meanwhile, in urban area we found significant correlation between education level, total expenditure, nutritional knowledge score, and BMI with total cholesterol level. Education level and nutritional knowledge score correlated significantly with LDL cholesterol level, and BMI correlated significantly with level of triglyceride.   Key Words :      Social economy, body mass index, risk factor of coronary heart desease

SUBSTITUSI TEPUNG KEPALA IKAN LELE DUMBO (Clarias Gariepinus sp) UNTUK MENINGKATKAN KANDUNGAN KALSIUM CRACKERS

Jurnal Gizi dan Pangan Vol 6, No 1 (2011): Maret 2011
Publisher : Jurnal Gizi dan Pangan

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The using of fish by-products has not been optimally developed in food processing. The objective of this research was to study the using of catfishs head flour as a part of material in formulating crackers to increase its calsium content. The method for making this flour was based on thermal process using drum dryer. The physical and chemical properties were analysed. Crackers was formulated by using catfishs head flour with trial and error method. The formulations were then F0 (0:100), F1 (7,5:92,5), F2 (12,5:87,5), F3 (17,5:82,5), and F4 (22,5:77,5). F1 and F2 crackers were chosen formulations based on organoleptic test. The result of chemical analysis were respectively: moisture 2,4-3,3% (wb), ash 3,7-4,97% (wb), protein 9,9-11,4% (wb), lipid 19,2-20,5% (wb), carbohydrate 63,9-69,6% (wb), and energy 480-484 kkal (wb). F1 crackers contained 0,3634% of calcium (wb) while F2 crackers contained 0,3147% of calcium (wb). The phospors content in F1 and F2 crackers were respectively: 0,2362% (wb) and 0,3147% (wb). The contribution of calcium content in crackers were calculated based on RDA (Recommended Dietary Allowance) for children, adolescents, and adults. F1 crackers fulfilled calcium’s RDA respectively : 25,8% for children; 15,5% for adolescents, and 19,3% for  adults. F2 crackers fulfilled calcium’s RDA respectively: 39,9% for children; 23,9% for adolescents, and 29,9% for adults. The amount of crackers that should be consumed was at least as much 44 gram/day. Key words: catfishs head flour, crackers, calcium content

RETENSI VITAMIN A PADA MINYAK GORENG CURAH YANG DIFORTIFIKASI VITAMIN A DAN PRODUK GORENGANNYA [Retention of Vitamin A in Vitamin A-Fortified Bulk Palm Oil and the Products Fried in the Oil]

Jurnal Teknologi Dan Industri Pangan Vol 20, No 2 (2009): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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RETENSI VITAMIN A PADA MINYAK GORENG CURAH YANG DIFORTIFIKASI VITAMIN A DAN PRODUK GORENGANNYA [Retention of Vitamin A in Vitamin A-Fortified Bulk Palm Oil and the Products Fried in the Oil] Drajat Martianto1), Sri Anna Marliyati 1)*, dan Aini Aqsa Arafah2) 1)Departemen Gizi Masyarakat, FEMA-IPB, Jl. Kamper, Kampus IPB Darmaga, Bogor 16680 2)Program Studi Gizi Masyarakat dan Sumberdaya Keluarga, Fakultas Pertanian IPB   Diterima 15 Mei  2009 / Disetujui 7 Desember 2009 ABSTRACT   Susenas data shows that almost 100 % of the Indonesian people consume cooking oil regularly with an average per capita consumption of more than 20 gram/day. Palm oil is a dominant cooking oil in Indonesian market. Approximately 70 % of palm oil is sold bulk in the market, which is commonly called as ‘minyak curah’. Previous studies recommended that cooking oil, particularly the bulk palm oil, should be used as the vehicle in vitamin A fortification. The objective of the study was to evaluate the retention of vitamin A in foods that were fried using the fortified bulk palm oil. The selected food products were the most frequently consumed food by school children in Barranglompo Island, Makassar City, i.e of roti lasuna, roti kambu, jalangkote, and ikan kembung como goreng. The study showed that the retention of vitamin A significantly decreased with increasing number of frying repetition, but in general, the loss of vitamin A was less than 50% after the third frying. The retention of vitamin A after the first, second and third frying was in range of 81-94%, 64-77%, and 51-63% respectively.   Key words: fortification, vitamin retention, unbranded palm oil, vitamin

FORMULASI BISKUIT DENGAN SUBSTITUSI TEPUNG IKAN LELE DUMBO (Clarias gariepinus) DAN ISOLAT PROTEIN KEDELAI (Glycine max) SEBAGAI MAKANAN POTENSIAL UNTUK ANAK BALITA GIZI KURANG [Biscuit Formulation with Catfish Dumbo (Clarias gariepinus) Flour and Soy (Gl

Jurnal Teknologi Dan Industri Pangan Vol 23, No 1 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

FORMULASI BISKUIT DENGAN SUBSTITUSI TEPUNG IKAN LELE DUMBO (Clarias gariepinus) DAN ISOLAT PROTEIN KEDELAI (Glycine max) SEBAGAI MAKANAN POTENSIAL UNTUK ANAK BALITA GIZI KURANG [Biscuit Formulation with Catfish Dumbo (Clarias gariepinus) Flour and Soy (Glycine max) Protein Isolates    as a Potential Food for Undernourished Young Children] Mervina, Clara M. Kusharto*, dan Sri Anna Marliyati Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, Institut Pertanian Bogor, Bogor   Diterima 02 Agustus 2010 / Disetujui 19 Desember 2011 ABSTRACT   Fish is a protein source important for enhancing nutritional status because it is categorized as high quality food. Fish flour is one of the fish product that has not been optimally utilized as food. The objective of this research was to produce biscuit formulated with Dumbo catfish (Clarias gariepinus) flour and soy protein isolate, as a high protein food for undernourished under-five years old children. The purpose of soy protein isolate substitution was also to produce better biscuit texture. Fish flour was made separately from body and head part, and then was analyzed for its physical and chemical properties. Biscuits were formulated by substitution of fish flour and soy protein isolate with trial and error method. A selected formula was determined based on semi trained panelists preference. Acceptance of the biscuit made with the selected formula was examined by children and children’s mothers using hedonic test. The contribution of protein contained in biscuit on daily allowance was calculated for under-five year old children. Biscuits made by substitution of 3.5% of body fish flour, 1.5% of head fish flour, and 10% of soy protein isolate was the preferred formula. The chemical properties for biscuit of the accepted formula (F4) were as follows: 3.96% (wb) of water content, 2.52% (db) of ash content, 19.55% (db) of protein content, 21.99% (db) of fat content and 55.94% (db) of carbohydrate content (by different). The biscuit contains 480 Kcals energy per 100 grams. The protein digestibility of the biscuit measured by enzymatic method was 89.34%. The formula fulfills 20% of children’s protein needed per day from four pieces of biscuit or equals to 50 grams of biscuit.   Key words: biscuit formulation, catfish dumbo (Clarias gariepinus) fish flour, soy protein isolate, under-five year old children  

Study of Iodium Content in Seaweed Juice as an Alternative for GAKIs Prevention

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

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This research was conducted to study the iodium level in seaweed (Euchema cottonii) juice as the alternative to pprevent the iodium deficiency disorders. The result showed that fresh seaweed contained 91,19 % water, 5,07 % ash, 0,27 % fat, 0,27 % protein, 3,22 % carbohydrate and 2,81 ppm iodium. However, the most preferred seaweed juice contained 83,41 % water, 0,04 % ash, 0,48 % fat, 0,15 % protein, 15,93 % carbohydrate and 1,03 ppm iodium. The characteristics of seaweed juice were as follows : iodium level ranged from 0,62 - 1,99 ppm, pH 3,14 - 3,42, acid total 0,32 - 0,51 %, glucose level 11,00 - 18,13 % and dissolved suspension total 1,35 - 1,36 Brix. The organoleptic test showed that the most preferred seaweed juice was one in comparison with water 1:7 and 25 % glucose (A3B3) supplemented