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All Journal Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences NUTRIRE DIAITA Indonesian Journal of Human Nutrition Majalah Kesehatan FKUB
Laksmi Karunia Tanuwijaya
Jurusan Gizi Fakultas Kedokteran Universitas Brawijaya Malang
Agriculture, Biological Sciences & Forestry Environmental Science Health Professions Medicine & Pharmacology Public Health

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PENGARUH METODE PENGOLAHAN (JUICING DAN BLENDING) TERHADAP KANDUNGAN QUERCETIN BERBAGAI VARIETAS APEL LOKAL DAN IMPOR (Malus domestica) Cempaka, Anggun Rindang; Santoso, Sanarto; Tanuwijaya, Laksmi Karunia
Indonesian Journal of Human Nutrition Vol 1, No 1 (2014)
Publisher : Jurusan Gizi, Fakultas Kedokteran, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (264.957 KB)

Abstract

Abstrak Quercetin merupakan salah satu flavonoid yang dipercaya dapat melindungi tubuh dari beberapa penyakit degeneratif dengan mencegah proses peroksidasi lemak. Apel merupakan buah yang kaya kandungan quercetin, banyak dikonsumsi oleh masyarakat, serta mudah didapatkan. Kandungan quercetin berbeda pada setiap buahnya, bergantung pada varietas, proses pengolahan, kondisi pertumbuhan, nutrisi tanaman, dan lama penyimpanan. Penelitian ini bertujuan untuk mengetahui pengaruh proses pengolahan (juicing dan blending) terhadap kandungan quercetin pada berbagai varietas apel lokal dan impor (Malus domestica). Kandungan quercetin diukur dari 4 varietas apel yang berbeda yaitu untuk apel lokal diwakili oleh varietas Rome beauty dan manalagi, sedangkan untuk apel impor diwakili oleh varietas fuji dan Red delicious yang masing-masing dibagi dalam 3 kelompok, yaitu kelompok 1 apel segar sebagai kontrol, kelompok 2 jus apel (juicing), dan kelompok 3 smoothie apel (blending). Penelitian ini menggunakan desain eksperimental laboratorik. Unit eksperimen penelitian dipilih dengan menggunakan metode RAK dengan 3 kali replikasi. Pengukuran kandungan quercetin dianalisis dengan menggunakan metode ekstraksi sampel dalam larutan etanol dan spektrofotometer. Berdasarkan hasil penelitian, apel segar mengandung quercetin paling banyak, diikuti oleh jus apel (juicing), dan smoothie apel (blending). Sedangkan varietas apel yang paling banyak mengandung quercetin adalah apel Rome beauty, diikuti oleh manalagi, fuji, dan Red delicious. Berdasarkan hasil tersebut, dapat disimpulkan bahwa varietas apel dan proses pengolahan yang berbeda dapat mempengaruhi kandungan quercetin apel segar dan jus apel secara signifikan (p < 0.05). Kata kunci :    quercetin, metode pengolahan, juicing, blending, varietas apel Abstract Quercetin is kind of flavonoid which can protect the body from several degenerative diseases by preventing lipid peroxidation process. Apple is one of fruits which contains abundant source of quercetin, being consumed generally and affordable by most of people in the world. Quercetin content is different on each apples, depending on varieties, processing methods, growing conditions, plants nutritions, and storages. This study aimed to determine the effect of processing methods (juicing and blending) on quercetin content of local and import varieties of apple (Malus domestica). Quercetin content was measured from 4 different varieties of apples, some of which are local apples which are represented by Rome beauty and manalagi, and import apples which are represented by fuji and Red delicious. All of apple varieties is divided into 3 groups in which group 1 is apple fresh, group 2 is apple juice, and group 3 is apple smoothie. This study used laboratory experimental design. Unit experiment was selected using Randomized Group Design with 3 replication of each. Quercetin content measurement was analyzed by using extraction method in etanol solution and spectrophotometer. Based on the results, fresh apples contain quercetin at most of all, followed by apple juices (juicing), and apple smoothie (blending). Whereas apple variety which have highest content of quercetin is rome beauty, followed by manalagi, fuji, and red delicious. Based on these, it can be concluded that different processing methods and varieties of apples affect quercetin content of fresh apples and both of apple juices (juicing and blending) significantly (p<0.05). Keywords : quercetin, processing methods, juicing, blending, apple varieties
Potensi “Khimelor” sebagai Tepung Komposit Tinggi Energi Tinggi Protein Berbasis Pangan Lokal (Health Potential of “Khimelor” 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (801.529 KB) | DOI: 10.21776/ub.ijhn.2016.003.Suplemen.8

Abstract

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.  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 ± 2,46 kkal/100g), protein (32,85 ± 0,52%), dan lemak (9,12 ± 0,37%), tertinggi dibanding 4 perlakuan lain dengan perbedaan yang signifikan (p&lt;0,05). Kandungan zat besi dan beta karoten tertinggi pada P3 yaitu 15,02 ± 0,80 mg/kg dan 5816,9 ± 289,1 µg/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&lt;0,05).Kata kunci : tepung komposit, pangan lokal, KHiMeLor 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 which  showed that substitution of  soy bean, mung bean,  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 spinach  influences the nutrition quality and sensory evaluation of composite flour.Keyword : composite flour, local food, KHiMelor
PENGARUH TEPUNG ILES-ILES KUNING (Amorphophallus oncophyllus PRAIN) UNTUK MENCEGAH PENINGKATAN KADAR TRIGLISERIDA PADA TIKUS PUTIH (Rattus norvegicus) DENGAN DIET ATEROGENIK Nurdiana, Nurdiana; Tanuwijaya, Laksmi Karunia; Arvita, Andina Devi
Majalah Kesehatan FKUB Vol 4, No 3 (2017): MAJALAH KESEHATAN FAKULTAS KEDOKTERAN
Publisher : Faculty of Medicine Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (272.017 KB) | DOI: 10.21776/ub.majalahkesehatan.2017.004.03.3

Abstract

Penyakit jantung merupakan penyebab kematian nomor satu di dunia. Pada penderita penyakit jantung kadar trigliserida darah cenderung lebih tinggi dari normal. Tepung iles-iles kuning  merupakan terapi alternatif yang diduga dapat mengatasi penyakit degeneratif ini. Tujuan penelitian ini untuk mengetahui pengaruh tepung iles-iles kuning untuk mencegah peningkatan kadar trigliserida tikus yang diberi diet aterogenik. Penelitian ini menggunakan true experimental randomized post-test only design. Penelitian dilakukan selama 8 minggu dengan 5 kelompok yang masing-masing terdiri dari 5 ekor yaitu kelompok P0 (diet normal), P1 (diet aterogenik), P2 (diet aterogenik + tepung iles-iles kuning 0,13 g/ekor/hari), P3 (diet aterogenik + tepung iles-iles kuning 0,30 g/ekor/hari), P4 (diet aterogenik + tepung iles-iles kuning 0,60 g/ekor/hari). Variabel yang diukur adalah kadar trigliserida darah dengan menggunakan metode semi automatic (end point) kelor 1440epung daun kelor non protein),iberi diet non protein.. Analisis data menggunakan oneway ANOVA. Hasil penelitian menunjukkan pemberian tepung iles-iles kuning dosis 0,13 g/ekor/hari tidak efektif dalam mencegah peningkatan kadar trigliserida tikus, sedangkan pemberian tepung iles-iles kuning dengan dosis 0,30 dan 0,60 g/ekor/hari merupakan dosis yang efektif dalam mencegah peningkatan kadar trigliserida tikus. Kelompok P1 menunjukkan tidak adanya perbedaan yang signifikan dengan kelompok perlakuan yang diberikan tepung iles-iles kuning. Analisis kadar trigliserida menunjukkan bahwa perbedaan kadar trigliserida pada masing-masing kelompok berbeda signifikan (p = 0,017). Jadi dapat disimpulkan bahwa pada kelompok P2 pemberian tepung iles-iles kuning sebesar 0,13 g tidak berpengaruh, sedangkan pada kelompok P3 dan P4 pemberian tepung iles-iles kuning sebesar  0,30 g dan 0,60 g berpengaruh terhadap pencegahan peningkatan kadar trigliserida tikus yang diberi diet aterogenik. Kata kunci:  diet aterogenik, kadar trigliserida, penyakit jantung, tepung iles-iles kuning
Sisa Makanan Pasien Rawat Inap: Analisis Kualitatif Tanuwijaya, Laksmi Karunia; Sembiring, Lydia Gresari; Dini, Cleonara Yanuar; Arfiani, Eva Putri; Wani, Yudi Arimba
Indonesian Journal of Human Nutrition Vol 5, No 1 (2018)
Publisher : Jurusan Gizi, Fakultas Kedokteran, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (167.379 KB) | DOI: 10.21776/ub.ijhn.2018.005.01.6

Abstract

Penyelenggaran makanan di rumah sakit merupakan sistem pendukung dalam mempercepat kesembuhan pasien dari penyakit.  Sisa makanan pasien mencerminkan  rendahnya daya terima pasien terhadap makanan yang dapat meningkatkan risiko malnutrisi. Penting untuk mengetahui faktor yang berpengaruh terhadap adanya sisa makanan pada piring pasien. Penelitian ini bertujuan untuk menggali dan menganalisis secara kualitatif mengenai faktor yang memengaruhi pasien rawat inap menyisakan makanan di rumah sakit Universitas Muhammadiyah Malang. Desain penelitian adalah studi kualitatif  menggunakan wawancara mendalam kepada pasien, yang memiliki sisa makanan > 25% melalui observasi langsung sisa makanan dengan pendekatan Comstock pada 6 pasien yang berusia 18-35 tahun. Hasil penelitian menunjukkan bahwa rata-rata sisa makanan pasien dalam 3 kali waktu makan adalah 57%. Faktor yang dominan mempengaruhi pasien menyisakan makanan  meliputi faktor internal (kondisi klinis, kebiasaan makan, jenis kelamin), faktor eksternal  (rasa makanan, suhu makanan, tekstur, warna makanan, porsi dan variasi bahan makanan), faktor lingkungan (makanan luar rumah sakit). Faktor internal, faktor eksternal, dan faktor lingkungan secara langsung mempengaruhi persepsi pasien terhadap makanan rumah sakit sehingga mendorong pasien untuk menyisakan makanan rumah sakit.  Kata kunci: sisa makanan; kualitatif; rumah sakitAbstract Food service management in a hospital is a support system in accelerating the patient’s recovery from illness. Plate waste of the patient reflects low acceptance of a patient to food that may increase malnutrition risk. It is important to identify the factors that affect the occurrence of plate waste on patient food. This study aimed to explore and to analyze qualitatively about the factors that affect inpatients’ plate waste in Universitas Muhammadiyah Malang hospital. This study was a qualitative study using in-depth interviews to patients who had >25% plate waste through food waste direct observation using Comstock approach in 6 patients aged 18-35 years. The results show that the average patient's plate waste in 3 meal times was 57%. The dominant factors affecting the patient plate waste include internal factors (clinical conditions, eating habits, gender), external factors (food taste, food temperature, texture, food color, portion, and variety of foodstuffs), and environmental factors (food from outside). Internal factors, external factors, and environmental factors directly influence the patient's perception of hospital food, stimulating patients to plate waste.Keywords: plate waste; qualitative; hospital
The Correlation between Serum Concentration of Vitamin D with Vitamin D Receptor Expression and Disease Activity in Indonesian Patients with Systemic Lupus Erythematosus: Preliminary Study Handono, Kusworini; Tanuwijaya, Laksmi Karunia; Fitri, Loeki Enggar; Kalim, Handono
Journal of Tropical Life Science Vol 4, No 2 (2014)
Publisher : Journal of Tropical Life Science

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Abstract

The vitamin D role on the immune response of systemic lupus erythematosus (SLE) patient is mediated by vitamin D receptor (VDR). Low level of vitamin D correlated with disease activity in SLE patients, and circulating levels of activated vitamin D (1,25(OH)2D) contribute to VDR protein levels and its function. The objective of this study was to determine the correlation between vitamin D status with expression of VDR in peripheral blood mononuclear cell (PBMC) and the disease activity in SLE patients. The Research Subjects were 15 SLE patients (ACR 1997 criteria) from the Rheumato-Immunology Division, dr. Saiful Anwar Hospital, Malang and 5 healthy controls. Serum vitamin D (25(OH)D3) level was assessed using ELISA method. VDR expression in PBMC was assessed using immunocytochemistry technique. The disease activity was measured by Systemic Lupus Erythematosus Disease Activity Index (SLEDAI) score. This study showed no difference on VDR expression in PBMC between patient and healthy control group, but patient with vitamin D deficiency had lower VDR expression in PBMC than the other group. No difference on SLEDAI score between the group. Vitamin D status correlated positively with VDR expression in PBMC (p < 0,035, r = 0,473). However vitamin D status did not correlate with disease activity scores (p = 0,686).
TEPUNG IKAN TERI NASI (STOLEPHORUS COMMERSINI LAC.) SEBAGAI SUMBER KALSIUM DAN PROTEIN PADA CORN FLAKES ALTERNATIF SARAPAN ANAK USIA SEKOLAH Rahmi, Yosfi; Widya, Novita; Anugerah, Paramita Nur; Tanuwijaya, Laksmi Karunia
Jurnal Nutrire Diaita (Ilmu Gizi) Vol 10, No 01 (2018): NUTRIRE DIAITA
Publisher : Lembaga Penerbitan Unversitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/nut.v10i01.2229

Abstract

School-aged children need adequate nutrients to support their growth. Infact, the school-aged children in Indonesia eat a low nutritional breakfast, even many who do not eat breakfast. An alternative solution is the manufacture of cereals that are practical yet nutrient-dense as high in protein and calcium. The purpose of this study was to determine the protein, calcium contents and sensory properties of Corn Flakes based on anchovy flour as an alternative breakfast for school-aged Children. This research uses Completely Randomized Design (CRD). Treatment is the ratio of corn flour:anchovy flour that are 100:0, 90:10, 80:20, and 70:30. Each treatment was repeated 5 times. The results showed an increase in the concentration of anchovy flour gave a significant difference in protein content (Kruskal Wallis, p=0,000) and calcium (ANOVA, p=0,000) of Corn Flakes. However, the use of anchovy flour decreases the sensory properties of Corn Flakes in terms of color, texture, taste, and aroma (Kruskal-Wallis, p<0.05). Conclusion, the best Corn Flakes composition of corn flour with anchovy flour is 80:20 to obtain better sensory properties of Corn Flakes. Consumption of 30 g of Corn Flakes TITN per day can meet the protein and calcium needs of children aged 7-9 years by 8.96% and 45.99%. Keywords: Corn flakes, anchovy flour, protein, calcium, sensory properties.
Co-Authors Amalia Ruhana, Amalia Amanda Putri Gita, Amanda Putri Andina Devi Arvita, Andina Devi Anggun Rindang Cempaka Anugerah, Paramita Nur Dini, Cleonara Yanuar Eva Putri Arfiani Handono Kalim Ismi Indah Ummi, Ismi Indah Kusworini Handono Loeki Enggar Fitri Nurdiana Nurdiana Sanarto Santoso Sembiring, Lydia Gresari Titis Sari Kusuma Widya, Novita Yosfi Rahmi Yudi Arimba Wani, Yudi Arimba