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EFEK PEMBERIAN SUPLEMEN SINBIOTIK DAN ZAT GIZI MIKRO (VITAMIN A DAN ZINC) TERHADAP STATUS GIZI PENDERITA TBC PARU ORANG DEWASA YANG MENGALAMI KEKURANGAN ENERGI KRONIK Hardinsyah, Suparman; Kusharto, Clara M; Sulaeman, Ahmad; Alisjahbana, Bachti
GIZI INDONESIA Vol 34, No 1 (2011): Maret 2011
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v34i1.99

Pasien TB paru pada akhirnya akan mengalami keadaan gizi buruk dan menurunnya respon imun. Kemoterapi dengan menggunakan obat-obatan TB merupakan langkah yang efektif untuk mengobati penyakit ini, tetapi mempunyai pengaruh negatif terhadap keseimbangan mikropola usus inflamasi karena infeksi TB paru, menurunkan pengaturan sintesa zat gizi dan menurunkan nafsu makan, sehingga terjadi kekurangan gizi. Penelitian bertujuan untuk menganalisa efikasi symbiotik dan suplemen zat gizi mikro terhadap status gizi pada pasien dewasa TB paru yang sedang diobati yang menderita kekurangan energi kronik setelah 2 bulan menjalani intervensi. Desain penelitian “a double-blind randomized treatment control trial“ dilakukan pada 2 pusat penyembuhan TB paru di Bandung dan Garut. Sejumlah 43 orang yang menderita kekurangan energi kronik (KEK) dipilih dari 76 pasien TB paru yang terekrut dengan variasi umur antara 20–45 tahun. Kelompok ini dibagi 2 kelompok, kelompok pertama diberikan susu yang berisi protein, symbiotik dan suplemen micronutrien (MSM) dan kelompok kedua diberi susu yang berbasis protein saja (MO) sebagai kelompok kontrol. Seluruh pasien menerima terapi standar untuk TB paru, parameter status gizi (BB, IMT, masa Lemak, hemoglobin, serum vitamin A dan seng) dikumpulkan pada saat awal setelah 1 bulan, 2 bulan dari pemberian intervensi data di awalnya. Perbedaan antara dan dalam kelompok menggunakan statistik parametrik dannon parametric. Hasil menunjukan bahwa setiap kelompok pada akhir intervensi parameter status gizi secara signifikan mengalami perbaikan dibandingkan pada awal penelitian (P0,05) tetapi tidak ada perbedaan signifikan antara dua kelompok (p0,05). Ada pengaruh potensial dari setiap suplemen dalam meningkatkan status gizi, penelitian yang lebih lama dengan tidak memberikan susu berbasis protein pada kelompok kontrol dibutuhkan. Kata kunci: imunitas, zat gizi mikro, symbiotik, TBparu

The Shelf Life Estimation of Cold Sterilized Coconut Water Kailaku, Sari Intan; Setiawan, Budi; Sulaeman, Ahmad
PLANTA TROPIKA: Jurnal Agrosains (Journal of Agro Science) Vol 5, No 1 (2017)
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/pt.2017.072.62-69

Coconut water is well known due to its nutrient contents. Unfortunately, the Â properties such as flavor, aroma, and taste is easily altered, soon after it is extracted from the fruit by splitting the fruit in two and collecting the water in a clean container. The shelf-life of coconut water drink can be improved by eliminating the enzyme that causes the degredation of the quality, i.e. polyphenol oxidase and peroxidase enzyme. Heat treatment such as pasteurization and Ultra Heat Treatment may inhibit the growth of these enzymes although resulted in the loss of coconut water unique and desirable properties. Ultrafiltration membrane and ultraviolet are two potential cold-sterilization methods. The objective of this research was to estimate the shelf-life of coconut water after ultrafiltration membrane and ultraviolet sterilization. Cold-sterilized coconut water was stored at three temperatures, i.e. 8, 13 and 25 Â°C, using polyethylene bottles in individual sizes (250 ml). The shelf-life was estimated using Accelerated Storage Study method with Arrhenius equation. pH and total sugar contents were measured as critical parameters, and total plate count was also observed. This research concludee that the shelf-life of coconut water which cold sterilized without any food additives was etimated to be 15 days at 25 Â°C.

(The Utilization of Tofu Pressed Cake in The Production of High Dietary Fiber Flour as an Alternative of Functional Food Inggredient) Sulaeman, Ahmad; -, Sulistiani; Supriatna, Dadang
Warta Industri Hasil Pertanian Vol 24, No 02 (2007)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7322.763 KB)

High fiber tofu pressed cake a as by producton manufacturing tofu is posibble to used for raw material on preparing alternative functional food ingredient.This reasearch was designed to study the manufacturing of high fiber flour from tofu pressed cake.The flour flow process chart described as follow.The first flour processed from tofu fresh cake which then dried on drum dryer prior to be milled to become 60 mesh flour.The second one processed from tofu fresh cake which then pressed,sterilized,followed by soaking on sodium metabisulfit 3% for 40 minutes,pressing,freezing,drum drying,and milling to become60 mesh flour.The third one processed from tofu fresh cake which then pressed,sterilized,followed by soaking on sodium metabisulfit 0.1% for 40 minutes,pressing fermentation using neurospora sitophila mould (2,5% for 24 hours),freezing,drum dyring, and milling to become 60 mesh flour.The flour was then analyzed for physico chemical,functional and sencory properties.Soaking in sodium metabisulfit 3% for 40 minutes before drying increase whiteness of flour.Fermentation with neurospora sitophila improve protein digesbility but lower the whitenes.Soaking in sulfit and fermentation increased the flour solubility dietary fiber and descreased unsoluble dietary fiber.The fiber total content in the flour ranged from 46.75 up to 56.24% (db)and the consumption of 25 g of the flour will contribute 50% of the fiber RDA (Recognice Daily Allowance).

HUBUNGAN STATUS GIZI, STATUS KESEHATAN DAN AKTIVITAS FISIK DENGAN KEBUGARAN JASMANI ATLET BULUTANGKIS JAYA RAYA JAKARTA Ismanto, -; Sulaeman, Ahmad; Riyadi, Hadi
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Publisher : Fakultas Matematika dan ilmu pengetahuan Alam. Universitas Pakuan.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (456.782 KB)

Badminton has been the most popular and preferred game in Indonesia. Indonesia has been participating many world class events and even become the winner several times. However, Indonesia’s athlete performance for the last ten years were not satisped and it needs improvement considering un-intensive physical exercise, mental orientation, appropriate coaching method, adequate training facilities and optimal nutrition. The aims of thiswas study to determine the relation betweennutrional and health status, including the physical and fittness condition of Jaya Raya Jakarta Badminton athletes. The study was carried out is in Jaya Raya Jakarta,appliying cross-sectional study. The samples were taken purposively from 18 athletes at the age of 17, and the collected data were subsequently edited, arranged in a master table according to the scale, units and norms of the size of each data. The figures are calculated according to the formulas that can apply and convert the list of used references. The data was analyzed using the MS-Excel, SPSS 16.0 and Minitab. The average intakes of energy and nutrients for male Jaya Raya Badminton athletes were about 2931 kcal, 67 grams of protein, 105 grams of fat, 417 grams of carbohydrate and 17 milligrams of iron and women athletes were about 2650 kcal, 64 grams of protein, 93 grams of fat, 389 grams of carbohydrate and 15 milligrams of iron.Based on the level of adequacy, the male athletes are still lack of carbohydrates whereas the female ones are lack of carbohydrates and iron. The average nutritional status of Jaya Raya Badminton Athletes is normally at 21.57 ± 2.27 and most of them are generally in good condition. The athletes 94% show activity metabolic (KM)> 2.09. Average scores of physical fitness level (VO2 max) of male athlete is about 49.8 ± 4.6 ml /kg /minute (sufficient) and the female was 41.4 ± 5.6 ml / kg / min (sufficient). The variable related to the level of physical fitness includes nutritional status (p <0.01) and physical activity (p <0.01), in which the variations in physical fitness score of 92.4% is determined by nutritional status and physical activities. Keywords : Nutritional Status, Physical Fitness, Jaya Raya.

Snack bar berbahan pati sagu (Metroxylon sp.), tempe, dan beras hitam sebagai pangan fungsional berindeks glikemik rendah Puspita, Winny; Sulaeman, Ahmad; Damayanthi, Evy
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 8, No 1 (2019)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background: High calories intake from snacks with low nutritional value will contribute to increase the prevalence of obesity and diabetes. Nutritional strategies to prevent hyperglycemia are controlling blood glucose levels, restrict calories and carbohydrate intake. Sago starch (Metroxylon sp.), tempe and black rice contains ingredients such as dietary fiber, resistant starch, amylose and low glycemic index. Modified snack bar using these ingredients can produce attractive products and provide the beneficial nutrients.Objectives: To determine a snack bar formulation made from sago starch, tempe and black rice and analyze physicochemical characteristics and glycemic index value of the product.Methods: This study used a completely randomized design analyzing three different proportions of sago starch and tempe, namely F1 (2:1), F2 (1.5:1), and F3 (1:1) with two replications for each formula. The Selected formula was determined based on consumer acceptability by semi-trained panelists using 9-point hedonic scale, physicochemical properties, nutrient content, and glycemic index value. Results: The Selected formula (F3) was potentially used as functional food as indicated by high level of dietary fiber (11.05%), 8.8 % resistant starch, in vitro starch digestibility (14.02%), the highest amylose-amylopectin ratio (60.1% : 39.9%), low glycemic index (40) and low glycemic load (5.4). The F3 formula produced a slow increase and peak point of blood glucose response of 107.5 mg/dl at minute 30th lower than the administration of anhydrous glucose with peak point of blood glucose levels of 143.4 mg/dl.Conclusion: The F3 formula with the proportion of sago starch and tempe (1:1) had low glycemic index and was categorized as high-fiber food with high level of resistant starch. Therefore, this product has the potency as functional snack alternative for diabetes patients.

EFEK PEMBERIAN SUPLEMEN SINBIOTIK DAN ZAT GIZI MIKRO (VITAMIN A DAN ZINC) TERHADAP STATUS GIZI PENDERITA TBC PARU ORANG DEWASA YANG MENGALAMI KEKURANGAN ENERGI KRONIK Hardinsyah, Suparman; Kusharto, Clara M; Sulaeman, Ahmad; Alisjahbana, Bachti
GIZI INDONESIA Vol 34, No 1 (2011): Maret 2011
Publisher : PERSATUAN AHLI GIZI INDONESIA

Pasien TB paru pada akhirnya akan mengalami keadaan gizi buruk dan menurunnya respon imun. Kemoterapi dengan menggunakan obat-obatan TB merupakan langkah yang efektif untuk mengobati penyakit ini, tetapi mempunyai pengaruh negatif terhadap keseimbangan mikropola usus inflamasi karena infeksi TB paru, menurunkan pengaturan sintesa zat gizi dan menurunkan nafsu makan, sehingga terjadi kekurangan gizi. Penelitian bertujuan untuk menganalisa efikasi symbiotik dan suplemen zat gizi mikro terhadap status gizi pada pasien dewasa TB paru yang sedang diobati yang menderita kekurangan energi kronik setelah 2 bulan menjalani intervensi. Desain penelitian ?a double-blind randomized treatment control trial? dilakukan pada 2 pusat penyembuhan TB paru di Bandung dan Garut. Sejumlah 43 orang yang menderita kekurangan energi kronik (KEK) dipilih dari 76 pasien TB paru yang terekrut dengan variasi umur antara 20?45 tahun. Kelompok ini dibagi 2 kelompok, kelompok pertama diberikan susu yang berisi protein, symbiotik dan suplemen micronutrien (MSM) dan kelompok kedua diberi susu yang berbasis protein saja (MO) sebagai kelompok kontrol. Seluruh pasien menerima terapi standar untuk TB paru, parameter status gizi (BB, IMT, masa Lemak, hemoglobin, serum vitamin A dan seng) dikumpulkan pada saat awal setelah 1 bulan, 2 bulan dari pemberian intervensi data di awalnya. Perbedaan antara dan dalam kelompok menggunakan statistik parametrik dannon parametric. Hasil menunjukan bahwa setiap kelompok pada akhir intervensi parameter status gizi secara signifikan mengalami perbaikan dibandingkan pada awal penelitian (P<0,05) tetapi tidak ada perbedaan signifikan antara dua kelompok (p>0,05). Ada pengaruh potensial dari setiap suplemen dalam meningkatkan status gizi, penelitian yang lebih lama dengan tidak memberikan susu berbasis protein pada kelompok kontrol dibutuhkan. Kata kunci: imunitas, zat gizi mikro, symbiotik, TBparu

Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT) Aulia, Salma Shafrina; Setiawan, Budi; Sinaga, Tiurma; Sulaeman, Ahmad
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 8, No 2 (2020)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method: Â Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days Â while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.

The Shelf Life Estimation of Cold Sterilized Coconut Water Kailaku, Sari Intan; Setiawan, Budi; Sulaeman, Ahmad
PLANTA TROPIKA: Jurnal Agrosains (Journal of Agro Science) Vol 5, No 1 (2017)
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/pt.2017.072.62-69

Coconut water is well known due to its nutrient contents. Unfortunately, the Â properties such as flavor, aroma, and taste is easily altered, soon after it is extracted from the fruit by splitting the fruit in two and collecting the water in a clean container. The shelf-life of coconut water drink can be improved by eliminating the enzyme that causes the degredation of the quality, i.e. polyphenol oxidase and peroxidase enzyme. Heat treatment such as pasteurization and Ultra Heat Treatment may inhibit the growth of these enzymes although resulted in the loss of coconut water unique and desirable properties. Ultrafiltration membrane and ultraviolet are two potential cold-sterilization methods. The objective of this research was to estimate the shelf-life of coconut water after ultrafiltration membrane and ultraviolet sterilization. Cold-sterilized coconut water was stored at three temperatures, i.e. 8, 13 and 25 Â°C, using polyethylene bottles in individual sizes (250 ml). The shelf-life was estimated using Accelerated Storage Study method with Arrhenius equation. pH and total sugar contents were measured as critical parameters, and total plate count was also observed. This research concludee that the shelf-life of coconut water which cold sterilized without any food additives was etimated to be 15 days at 25 Â°C.

Komponen bioaktif ekstrak akuades kayu manis (Cinnamomum burmanii Blume) asal Sumatra, Indonesia [Bioactive components of cinnamon aquades extract (Cinnamomum burmanii Blume) from Sumatra, Indonesia] Verdini, Liana; Setiawan, Budi; Sinaga, Tiurma; Sulaeman, Ahmad; Wibawan, I Wayan Teguh
Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 1 (2022): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v27i1.24-30

Cinnamon is a type of plant that contains bioactive components and useful as a functional food used in the prevention of diabetes mellitus. The aim of this study was to identify the content of bioactive components of aquadest extract of cinnamon (Cinnamomum burmanii B.) using GC-MS. The results of the GC-MS analysis showed that there were eight different compounds contained in the aquadest cinnamon extract, namely cinnamaldehyde, coumarin, ethalic acid, phthalazinone, acetyl monoglyceride, itaconic anhydride, 3,5-dihydroxy-2-methyl-5,6-, and bis (2-ethylhexyl) platelets. The bioactive component of cinnamon identified in the Aceh region is coumarin at 37.01%. The bioactive component of cinnamon identified in the Jambi region was cinnamaldehyde of 33.50%. The bioactive component of cinnamon identified in West Sumatra is cinnamaldehyde of 17.49%. This study shows that there are different bioactive components from Sumatra, Indonesia. Chromatographic analysis using GC-MS showed that cinnamon from Sumatra, Indonesia contains bioactive components that have antihyperglycemic effects.Keywords: aquades extract, cinnamon, GC-MS, phytochemical

PENGARUH PEMBERIAN MAKANAN TAMBAHAN TERHADAP KONSUMSI ENERGI DAN PROTEIN IBU HAMIL V. Prihananto; Ahmad Sulaeman; Hadi Riyadi; Nur Heni Sri Palupi
Jurnal Gizi dan Pangan Vol. 2 No. 1 (2007)
Publisher : Food and Nutrition Society of Indonesia

The objective of this study was to analyze the effect of supplementary foods on pregnant mothersâ€™ energy and protein consumtion. This study was conducted in three sub-districts i.e.: Leuwiliang, Leuwisadeng and Ciampea. The 140 pregnant mothers from these sub-districts were selected for this study. Out of 140 pregnant mothers, 70 pregnant mothers were selected to receive supplementary foods for 6 month and 70 pregnant mothers did not receive any experimental food (control). Product selected as intervention consists of vermicelli, milk, and biscuit. The results of the study showed intervention could improve energy protein consumption of pregnant mothers

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