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Potensi âKhimelorâ sebagai Tepung Komposit Tinggi Energi Tinggi Protein Berbasis Pangan Lokal (Health Potential of âKhimelorâ as Composite Fluor Having Both High Energy and High Protein Level Based on Local Food) Tanuwijaya, Laksmi Karunia; Gita, Amanda Putri; Ummi, Ismi Indah; kusuma, titis sari; Ruhana, Amalia
Indonesian Journal of Human Nutrition Vol 3, No 1 (2016): Suplemen "Malang Current Issues On Nutrition (MCION)"
Publisher : Jurusan Gizi, Fakultas Kedokteran, Universitas Brawijaya Malang

AbstrakPenggunaan tepung terigu sebagai bahan dasar produk makanan untuk diet tinggi energi tinggi protein masih cukup besar. Kedelai, kacang hijau, bayam merah dan daun kelor merupakan bahan pangan lokal sumber zat gizi yang potensial untuk diolah menjadi tepung komposit pengganti tepung terigu, yang bisa dimanfaatkan untuk berbagai produk makanan jadi. Penelitian bertujuan untuk mengetahui pengaruh proporsi kedelai, kacang hijau, bayam merah dan daun kelor (KhiMeLor) terhadap mutu gizi, mutu protein dan organoleptik tepung komposit. Penelitian ini merupakan penelitian eksperimental dengan desain Rancangan Acak Lengkap (RAL). Taraf perlakuan berupa perbedaan komposisi tepung terigu dibanding tepung komposit (kedelai, kacang hijau, bayam merah, dan daun kelor) yaitu P0 (100% : 0%); P1 (75% : 25%); P2 (50% : 50%); P3 (25% : 75%); dan P4 (0% : 100%). Kandungan karbohidrat, protein, dan lemak diuji menggunakan uji proksimat sedangkan kandungan zat besi dan beta karoten diuji dengan metode Spektrofotometri.Â Mutu protein ditinjau dari asam amino pembatas dan mutu cerna protein. Mutu organoleptik diuji menggunakan hedonic scale scoring pada 20 panelis agak terlatih. Hasil penelitian menunjukkan bahwa P4 memiliki kandungan energi (393,80 Â± 2,46 kkal/100g), protein (32,85 Â± 0,52%), dan lemak (9,12 Â± 0,37%), tertinggi dibanding 4 perlakuan lain dengan perbedaan yang signifikan (p<0,05). Kandungan zat besi dan beta karoten tertinggi pada P3 yaitu 15,02 Â± 0,80 mg/kg dan 5816,9 Â± 289,1 Âµg/100g. Asam amino pembatas pada P4 adalah metionin dan sistein, dengan mutu cerna 88,21%. P2 memiliki tingkat kesukaan tertinggi terhadap warna dan tekstur, namun semakin banyak penambahan tepung komposit semakin rendah penerimaan panelis terhadap parameter aroma (p<0,05).Kata kunci : tepung komposit, pangan lokal, KHiMeLorÂ AbstractThe use of wheat flour as the basic ingredients of food products for high energy high protein diet is considerably high. Soybeans, mung beans, red leaf spinach and moringa leaf is local food sources of nutrients that are potential to be processed into a composite flour substituting wheat flour, which can be utilized for a variety of food products. The research was aimed to know the influence of proportion of soybeans, mung beans, red leaf spinach and moringa leaf (KhiMeLor) on the quality of nutrition, protein and organoleptik quality of composite flour. This was experimental research with a complete random design. The treatment were several composition mixtures of wheat and composite flour, consisting of soybean, mung bean, red leaf spinach and moringa leaf ) P0 (100% : 0%); P1 (75% : 25%); P2 (50% : 50%); P3 (25% : 75%); P4 (0% : 100%). The content of carbohydrate, protein and fat was analyzed using proximate analysis. The quality of protein was examined from limiting amino acid and protein digestibility score. The sensory test was used to examine the costumer acceptance on sensory parameters. Statistical analysis used One Way Anova whichÂ showed that substitution ofÂ soy bean, mung bean,Â moringaleaf and red spinach significantly (p=0,000) increases protein level. The limiting amino acid of P0,P1 and P2 was Lysine, but P3 and P4 was methionine. Protein digestibility of composite fluor was less than P0 (96%). The result of sensory evaluation showed that there was significant difference in aroma (p=0,000) and texture (p=0,029) which decreases as there is an increase of proportion composite flour. The conclusion was different proportion of soy bean, mung bean, moringa leaf and red spinachÂ influences the nutrition quality and sensory evaluation of composite flour.Keyword : composite flour, local food, KHiMelor

Asam Lemak Bebas dan Bilangan Asam Selai Kacang â€œHome Fortificationâ€ selama Penyimpanan (Free Fatty Acids and Acid Values of "Home Fortification" Peanut Butter during Storage) Kusuma, Titis Sari; Kusnadi, Joni; -, Winarsih
Indonesian Journal of Human Nutrition Vol 3, No 2 (2016)
Publisher : Jurusan Gizi, Fakultas Kedokteran, Universitas Brawijaya Malang

AbstrakSelai kacang tanah merupakan salah satu komoditi tinggi lemak dan protein yang dapat digunakan sebagai bahan dasar pembuatan â€œhome fortificationâ€ untuk anak usia 6-24 bulan sehingga dapat mencegah terjadinya stunting, wasting, dan underweight. Lemak kacang tanah mudah teroksidasi dan menjadi tengik jika selama proses penyimpananÂ jika tidak disimpan dengan benar. Tujuan penelitian ini untuk mengetahui pengaruh suhu dan waktu pasteurisasi terhadap asam lemak bebas dan bilangan asam produk selai kacang tanah selama proses penyimpanan. Rancangan penelitian menggunakan Nested Design 3 faktor penelitian. Faktor penelitian I, pembuatan selai kacang tanah (tanpa pasteurisasi, 710C, 10 menit; pasteurisasi 800C, 1 menit), dengan 3 kali ulangan setiap kelompok. Faktor Â penelitian II, waktu penyimpanan dalam minggu (0, 1, 2, dan 3 minggu).Â Faktor penelitian III, suhu simpan (suhu kamar, suhu dingin). Pengujian yang dilakukan adalah uji asam lemak bebas dan bilangan asam. Tidak terdapat perbedaan yang singnifikan (p=0,999) pada kadar asam lemak bebas dan bilangan asam, hal ini menunjukkan bahwa lemak belum mengalami proses oksidasi yang berlebihan selama proses penyimpanan 3 minggu baik di suhu dingin maupun di suhu ruang. Dapat disimpulkan bahwa selai kacang tanah home fortitication mempunyai jangka waktu aman untuk dikonsumsi anak usia 6-24 bulan dalam jangka waktu 3 minggu, karena mutu lemak masih baik.Kata Kunci: selai kacang tanah, suhu kamar, suhu dingin, asam lemak bebas, bilangan asamÂ AbstractPeanut butter is one of the commodities with high fat and protein that can be used as a basis for making "home fortification" for children aged 6-24 months in order to prevent the occurrence of stunting, wasting and underweight. The fat of peanut is easily oxidized and turns rancid during storage if not properly stored. This study aimed to determine the effect of temperature and time of pasteurization of free fatty acids and acid values of peanut butter product during storing process. This research used Nested Design with three study factors, namely, the first factor that is the manufacture of peanut butter (without pasteurization, 71áµ’ C, 10 minutes; pasteurization, 80áµ’ C, 1 min, with 3 repetitions each group; the second factor that is the storage time in week (0, 1, 2, 3 weeks); and the third factor that is storing temperature (room temperature, cold temperature). The tests conducted were tests on free fatty acid and acid value. There is no significant difference (p = 0.999) in the levels of free fatty acids and acid values, it indicates that the fat has not experienced excessive oxidation during 3 week storage process both at cold temperature and at room temperature. It can be concluded that â€œhome fortificationâ€ peanut butter has safe time period of consumption for children aged 6-24 months within a period of 3 weeks, because the fat quality is still good.Keywords:peanut butter,room temperature, cold temperature, free fatty acid, acid value

SURVEI STATUS GIZI DAN PERKEMBANGAN ANAK BALITA MENGGUNAKAN KUESIONER PRASKRINING PERKEMBANGAN (KPSP) Wani, Yudi Arimba; Wilujeng, Catur Saptaning; Rahmi, Yosfi; Kusuma, Titis Sari; Rahmawati, Widya; Fadhilah, Eriza; Ruhana, Amalia
Majalah Kesehatan FKUB Vol 4, No 4 (2017): MAJALAH KESEHATAN FAKULTAS KEDOKTERAN
Publisher : Faculty of Medicine Universitas Brawijaya

AbstrakÂ Banyak anak usia 1-5 tahun terancam mengalami gangguan perkembangan karena keterbatasan ekonomi dan kondisi gizi yang tidak optimal. Kegiatan survei perlu dilakukan untuk mengetahui tingkat tumbuh kembang anak, agar dapat melakukan tindakan perbaikan yang tepat bila ditemukan penyimpangan. Penelitian ini merupakan survei analitik. Jumlah sampel adalah 79 anak, berusia 1-5 tahun dan mendapat kesediaan orang tua untuk menjadi subjek penelitian. Pengukuran anthropometri berat badan dan tinggi badan serta observasi perkembangan dengan KPSP dilakukan pada setiap subjek penelitian. Hasil penelitian menunjukkan bahwa terdapat 12% anak kurus/sangat kurus, 26% anak gizi kurang/gizi buruk, 38% anak pendek/sangat pendek, dan 10% anak mengalami penyimpangan perkembangan serta 33% memiliki perkembangan meragukan. Disimpulkan bahwa pada penelitian ini, proporsi anak kurang gizi tergolong tinggi.Â Kata kunci: anak usia 1-5 tahun, KPSP, perkembangan anak, status gizi

Kombinasi Pasteurisasi, Suhu, dan Masa Simpan Terhadap Kadar Aflatoksin pada Selai Kacang Tanah Kusuma, Titis Sari; Kusnadi, Joni; Winarsih, Sri
Indonesian Journal of Human Nutrition Vol 4, No 2 (2017)
Publisher : Jurusan Gizi, Fakultas Kedokteran, Universitas Brawijaya Malang

AbstrakSelai kacang tanah merupakan salah satu komoditi lokal yang tinggi lemak dan protein sehingga dapat digunakan sebagai makanan tambahan untuk anak usia balita memenuhi kebutuhan gizi harian. Tetapi, jika pengolahan selai kacang tanah kurang tepat maka akan menyebabkan berpotensi terjadi pertumbuhan Aspergillus flavus yang dapat menyebabkan kadar aflatoksin >20 ppb sehingga menjadi tidak aman untuk dikonsumsi serta menye-babkan sirosis hepatis akut maupun kronis. Penelitian ini dilakukan untuk mengetahui apakah suhu dan waktu pasteurisasi mempunyai pengaruh pada peningkatan kadar aflatoksin selai kacang tanah yang disimpan dalam jangka waktu 3 minggu. Rancangan penelitian menggunakan Nested Design 3 faktor. Faktor I, pembuatan selai kacang tanah (K1=tanpa pasteurisasi, K2=pasteurisasi 71oC, 10 menit, K3=pasteurisasi 80oC,1 menit), setiap kelompok terdiri dari 3 kali ulangan. Faktor II, waktu penyimpanan dalam minggu (M0, M1, M2, dan M3). Faktor III, suhu simpan (T1=suhu kamar, T2=suhu dingin). Pengujian kadar aflatoksin menggunakan metode ELISA. Hasil penelitian menunjukkan terdapat perbedaan kadar aflatoksin yang signifikan (p=0.001) pada selai kacang tanah yang diberi perlakuan tanpa pasteurisasi dan dengan pasteurisasi. Terjadi peningkatan kadar aflatoksin pada selai kacang tanah setelah di simpan 3 minggu, yang berkisar antara 6.035 â 7.196 ppb. Dapat disimpulkan bahwa pasturisasi 80oC, 1 menit dan suhu simpan dingin selama 3 minggu dapat memperlambat pembentukan aflatoksin pada selai kacang tanah. Selai kacang tanah masih aman di konsumsi dalam jangka waktu 3 minggu, karena kadar aflatoksin masih di bawah <20 ppb.Kata Kunci: selai kacang tanah; aflatoksin; pasteurisasi; suhu kamar, suhu dinginÂ AbstractPeanut butter is one of the local high-fat commodities and protein that can be used as an additional food for children aged under five to meet daily nutritional needs. On the other hand, if the processing of peanut butter quite right, it will cause the growth of Aspergillus flavus potentially occur which can cause levels of aflatoxin peanut butter >20 ppb to be unsafe for consumption because it can cause acute and chronic hepatic cirrhosis. This study was conducted to determine whether temperature and pasteurization time had an effect on increasing aflatoxin content of peanut butter which was stored in 3 weeks period. The research design using Nested Design 3 factors. The first factor, the manufacture of peanut butter (K1=without pasteurization, K2=pasteurization 71Â°C, 10 min, K3=pasteurization 80Â°C, 1 minute), each group consisting of 3 repetitions. Factor II, storage time in weeks (M0, M1, M2, and M3). Factor III, temperature store (T1=room temperature, T2=cold temperature). Testing of aflatoxin content using ELISA method. The results showed a significant difference in the levels of aflatoxin (p=0.001) in the peanut butter-treated unpasteurised and pasteurized. Increased levels of aflatoxin in peanut butter after saving 3 weeks, around 6.035 â 7.196 ppb.. It can be concluded that pasteurization 80Â°C, 1 minute and cold store temperature for 3 weeks to slow the formation of aflatoxin in peanut butter. Peanut butter is still safe in consumption within 3 weeks, because aflatoxin levels are still below <20 ppb.Keywords: peanut butter; aflatoxin; pasteurization; room temperature; cold temperature

Profil Mutu Gizi, Fisik, dan Organoleptik Mie Basah dengan Tepung Daun Kelor (Moringa Oleifera) Rahmi, Yosfi; Wani, Yudi Arimba; Kusuma, Titis Sari; Yuliani, Syopin Cintya; Rafidah, Gita; Azizah, Tyska Aulia
Indonesian Journal of Human Nutrition Vol 6, No 1 (2019)
Publisher : Jurusan Gizi, Fakultas Kedokteran, Universitas Brawijaya Malang

Mie adalah produk makanan yang digemari oleh masyarakat. Namun, mie memiliki kandungan protein, serat, dan kalsium yang rendah. Peningkatan nilai gizi pada mie dapat dilakukan dengan menggunakan tepung daun kelor (TDK). Namun, tepung ini rasanya pahit. Tujuan dari penelitian ini adalah mengetahui profil mutu gizi (protein, lemak, air, abu, karbohidrat, serat kasar, kalsium), fisik (daya putus), dan organoleptik (tingkat kesukaan panelis) dari mie basah dengan TDK. Pada penelitian ini perlakuan adalah perbandingan antara tepung terigu (TT) dan TDK, yaitu 100:0 (kontrol), 95:5, 90:10, dan 85:15. Setiap perlakuan diulang 5 kali. Protein, lemak, air, abu, dan karbohidrat dianalisis proksimat, serat kasar dengan metode analisis asam basa, dan kalsium dengan metode Atomic Absorption Spectrofotometer (AAS). Daya putus mie diukur dengan menggunakan Tensile Strength Instrument. Mutu organoleptik dinilai oleh 20 orang panelis agak terlatih. Hasil penelitian menunjukkan bahwa penggunaan TDK secara signifikan memberikan perbedaan pada semua aspek mutu yang diukur (p<0,05), kecuali kandungan air (p>0,05). Kandungan kalsium pada mie basah kelor meningkat minimal 3,5 x kontrol. Daya putus dan tingkat kesukaan panelis terhadap mie menurun drastis sejak peningkatan konsentrasi dari TDK sebanyak 10%. Mie yang paling disukai panelis adalah mie basah dengan TT:TDK=95:5%. Kesimpulan, TDK hanya dapat disubstitusikan pada mie basah maksimal 5%.Kata kunci: mutu gizi, daya putus, organoleptik, mie, tepung daun kelorAbstractNoodles are food product favored by the public. However, noodles have a low content of protein, fiber, and calcium. Increasing the nutritional value in noodles can be done using Moringa leaf flour. However, this flour tastes bitter. This study aimed to determine the profile of food quality including nutrition (protein, lipid, moisture, ash, carbohydrate, crude fiber, calcium), physical quality (breaking strength) and organoleptic property (panelist preferences) from wet noodles with Moringa leaf flour. In this research, the treatment was the ratio between wheat flour and Moringa leaf flour, namely 100:0 (control), 95:5, 90:10, and 85:15. Each treatment was repeated five times. Protein, lipid, and carbohydrate were analyzed using proximate analysis, crude fiber was using the acid-base analysis method, and calcium was using the Atomic Absorption Spectrophotometer (AAS) method. The breaking strength of noodles was measured using Tensile Strength Instrument. Twenty rather-trained panelists assessed the organoleptic quality. The results showed that the use of Moringa leaf flour significantly provided differences in all measured aspects of quality (p<0.05), except for water content (p>0.05). Calcium content in moringa wet noodles increased by at least 3.5 times if compared to control. The breaking strength and the level of preference of panelists to the noodles dropped dramatically since the concentration of Moringa leaf flour increased by 10%. The noodles most liked by panelists are wet noodles with wheat flour : Moringa leaf flour ratio of 95:5. Moringa leaf flour can only be substituted on wet noodles for a maximum of 5%.Keywords: nutritional quality, breaking force, organoleptic, noodles, Moringa leaf flourÂ

KEMAMPUAN DARI Lactobacillus plantarum GALUR IS-10506 DAN IS-20506 DALAM MENGHAMBAT AKTIVASI NFkB, MEREGULASI TURUN TNF-RECEPTOR 1 (TNF-R1) DAN OPOPTOSIS PADA BRUSH SEL EPITEL BORDER Rattus novergicus YANG DIINDUKSI LPS Kusuma, Titis Sari; Riawan, Wibi; Gunadi Ranuh, I Gusti Made Reza; S. Surono, Ingrid
Jurnal Kedokteran Brawijaya Vol 24, No 1 (2008)
Publisher : Fakultas Kedokteran Universitas Brawijaya

Probiotic bacteria have a beneficial effect on diarrhea. In this study, we have examined effect of LactobacillusÂ plantarum Strain IS-10506 (LIS-10506) and IS-20506 Â (LIS-20506) on inhibition of NFÎºB activation,Â downregulation TNF Receptor-1 (TNF-R1) and Apoptosis in Epithelial Brush Border of Rattus novergicusÂ induced with LPS. On the first day, LPS was inducedto Rattus novergicus per oral. At the 3rdday,Â Lactobacillus plantarum Strain IS-10506 and LIS20506 separately were supplemented for 7 days (the 3rddayÂ up to the 9thday). Rat was sacrificed after anaesthetizing with ether to assess NFÎºB activation, TNFR1 andÂ apoptosis. Result showed the decreases of activation NFÎºB in LIS-10506 group as well as in LIS-20506Â group, significantly different, in NFÎºB activation at group with only LPS (average 14.33+4.509) compared toÂ group with LIS-10506 induction (average 2.00+1.732)and LIS-20506 induction (average 1.33+1.528), at p(Â p<0.000). Downregulation of TNF-R1 was significant Â at LPS group compared to LIS-10506 induction as wellÂ as LIS-20506 induction. The index of apoptosis showed significant of degradation (p<0.000) after induced byÂ LIS, where LPS group (14.67+2.517), LIS-10506 induction (6.33+2.309) and LIS-20506 inductionÂ (6.00+3.000). As a conclusion, supplementation of LIS-10506 and LIS-20506 separately will inhibit theNFÎºBÂ activation, and although the mechanism was not sure, what by significant degrade the expression TNF-R1(Â as ekuivalen of activity TNFÎ±), and the mentioned give the implication that happened by the degradation ofÂ occurence apoptosis at cell of epitel bush border intestine.

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