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Jurnal Gizi dan Pangan

jgizipangan
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Published by Institut Pertanian Bogor

ISSN : - EISSN : - DOI : -

Core Subject : Health,

Health Professions

Jurnal Gizi dan Pangan (Journal of Nutrition and Food) merupakan jurnal ilmiah yang memuat berbagai artikel hasil penelitian dan review (atas undangan) tentang gizi dan pangan, yang terkait dengan aspek biokimia, gizi klinik, gizi masyarakat, pangan fungsional, dan sosial ekonomi serta regulasi dan informasi gizi dan pangan. Jurnal ini merupakan publikasi resmi dari Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA) IPB dan PERGIZI PANGAN Indonesia yang telah terbit sejak tahun 2006. Penerbitan jurnal ini dilakukan secara teratur setahun 3 kali (bulan Maret, Juli, dan November).

Arjuna Subject : -

Articles 418 Documents

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Food Insecurity, Quality of Life, and Diet Optimization of Low Income University Students in Selangor, Malaysia Roslee Rajikan; Lee Hui Shin; Nurul Izzati Abdul Hamid; Siti Masitah Elias
Jurnal Gizi dan Pangan Vol. 14 No. 3 (2019)
Publisher : Food and Nutrition Society of Indonesia

This study aim to determine the relationship between food security with quality of life and nutritional status among low income students in a public university in Selangor, Malaysia. A cross-sectional survey was carried out on 108 low income students who were chosen by convenient sampling method. Students were interviewed using a structured questionnaire to obtain information on their sociodemographic characteristics, food security status, quality of life, anthropometric data, and dietary intake. Results showed that 69.4% of students were food insecure with 50% reported low food security and 19.4% with very low food security. For quality of life, students scored highest in social relationship domain (68.60±14.53) while lowest in physical health domain (53.87±10.42). There was no significant association between food security and quality of life, ethnic, age, family income, financial assistance, CGPA, and food expenditure (p>0.05). Majority of students (59.2%) had normal Body Mass Index (BMI), followed by 20.4% were overweight, 10.2% were obese, and 10.2% were underweight. Therewas no significant correlation between nutritional status with food security status (p>0.05). To estimate the minimum daily food expenditure to fulfil all nutrient requirements, an optimum diet model was created by using linear programming model. Result showed that the minimum price of one day menu for male and female student was USD 4.90 and USD 5.20 each. The cost was higher than their average food expenditure (USD 2.90), indicating that students in the university have to spend more money on food sold at the university cafeteria to fulfill their nutrient recommendation. Hence, relevant authorities should take appropriate initiatives so that the food insecurity problem among low income university students can be managed to improve their quality of life and nutritional status.

Front-Matter, Vol 12, No 1 (2017) Dodik Briawan
Jurnal Gizi dan Pangan Vol. 12 No. 1 (2017)
Publisher : Food and Nutrition Society of Indonesia

Front-Matter, Vol 12, No 1 (2017)

Back-Matter, Vol 12, No 1 (2017) Dodik Briawan
Jurnal Gizi dan Pangan Vol. 12 No. 1 (2017)
Publisher : Food and Nutrition Society of Indonesia

Back-Matter, Vol 12, No 1 (2017)

Back-Matter, Vol 14, No 1 (2019) Dodik Briawan
Jurnal Gizi dan Pangan Vol. 14 No. 1 (2019)
Publisher : Food and Nutrition Society of Indonesia

Back-Matter, Vol 14, No 1 (2019)

Front-Matter, Vol 14, No 1 (2019) Dodik Briawan
Jurnal Gizi dan Pangan Vol. 14 No. 1 (2019)
Publisher : Food and Nutrition Society of Indonesia

Front-Matter, Vol 14, No 1 (2019)

Total phenolic content, quercetin, and antioxidant activity of gandaria (Bouea Macrophylla Griff.) leaf extract at two stages of maturity Hardinsyah Hardinsyah; Ika Puspa Windardi; Muhammad Aries; Evy Damayanthi
Jurnal Gizi dan Pangan Vol. 14 No. 2 (2019)
Publisher : Food and Nutrition Society of Indonesia

The aim of this study was to determine the effect of leaf maturity stage and extraction solvents on Total Phenolic Content (TPC), quercetin, and antioxidant activity of gandaria leaves as well as the relationship of TPC and quercetin content to antioxidant activity. In this study, leaves were extracted using maceration method with three different solvents (96% ethanol, ethyl acetate, and hexane) followed by evaporation using rotary evaporator to obtain Crude Extracts (CE). Tender and mature gandaria leaves from Indonesian Institute of Science were examined for TPC and quercetin content. Measurement of antioxidant activity were performed by Ferric Reducing Antioxidant Power (FRAP) method. The antioxidant compound analysis indicated that hexane extract of mature gandaria leaves contained the highest TPC and quercetin content (30.84±0.54 mg GAE/g and 4.36±0.23 mg QE/g, respectively). Meanwhile, the ethanol extract of mature gandaria leaves demonstrated the highest reducing power (5.62±0.38 mg FeSO4 equivalent/g). These findings showed positive correlation between TPC and reducing power as well as quercetin and reducing power from gandaria leaf extracts depending on their maturity stage and extraction solvents. In addition, mature gandaria leaves had better extraction yield, making it potential for development of functional food.

Preference for Sago and nutrient intake among communities consuming Sago in Kepulauan Meranti District, Riau Province, Indonesia Syartiwidya Syartiwidya; Drajat Martianto; Ahmad Sulaeman; Ikeu Tanziha; Rimbawan Rimbawan
Jurnal Gizi dan Pangan Vol. 14 No. 2 (2019)
Publisher : Food and Nutrition Society of Indonesia

This study aimed to analyse the preference for sago products and nutritional intake of the community consuming sago in Kepulauan Meranti District, Riau Province. A cross-sectional study was conducted and 181 adults was purposively selected subjects in Tebing Tinggi Timur Sub-district, Kepulauan Meranti District, Riau Province. The data obtained were subject characteristics, anthropometry, preferences for sago products, and nutritional intake from semi-quatitative food frequency questionnaire and food recall. The most preferred sago products out of 10 types of processed sago products were sago noodles (89.9%), sago lempeng (86.9%), and lemak sago (85.4%). Sago consumption frequencies among the subjects were mostly ‘often’ (39.2%) and ‘quite often’ (30.6%). The average amount of sago consumption was 173.7±88.3 g/day. The subject's average daily energy intake was 1864±468 kcal and the average protein intake was 48.4±21.7 g. The energy adequacy levels of subjects who consumed sago <140 g/day and ≥140 g/day were categorized as ‘normal’ (25.9% and 34.0% respectively). Meanwhile, the average level of protein adequacy were categorized as deficit (38.3% and 43.0% respectively). The carbohydrate adequacy levels were categorized as ‘excessive’ (80.2% and 71.0% respectively). The fat adequacy levels were categorized as ‘excessive’ (90.1% and 92.0% respectively). Sago noodles and lemak sago are two potential sago products to be developed as alternative carbohydrate sources due to their high frequency and preferability.

Development of fish bars as a high zinc and calcium snack made from bilih fish (Mystacoleuseus padangensis Blkr) flour Deni Elnovriza; Hadi Riyadi; Rimbawan Rimbawan; Evy Damayanthi; Adi Winarto
Jurnal Gizi dan Pangan Vol. 14 No. 2 (2019)
Publisher : Food and Nutrition Society of Indonesia

The study analysed differences in nutrition content of various bilih fish flour proportions in bilih fish bar with zinc and calcium as minerals of interest. The study used a Completely Randomized Design (CRD). The proportion of bilih fish flour in the fish bars dough were of three levels, i.e. 30%, 40% and 50% of the total weight of flour. The data obtained were analyzed with one-way ANOVA, followed by Duncan's New Multiple Range test. The level of statistical significance was set at p<0.05. The best proportion based on its nutritional content was the 50% with the energy content of 327 kcal, protein content 22.75%, lipid content 11.99%, carbohydrate content 32.06%, moisture content 28.28%, ash content 4.44%, zinc content 4.58 mg, and calcium content 922.23 mg per 100 g. A serving size (±30 g) of treatment is able to suffice for 5.06-7.05% zinc and 0.87-16.77% calcium adequacy as well as the daily requirement of 2,150 kcal. Sensory evaluation showed that the treatments had no significant effects on the organoleptic attributes of the fish bars, except for taste (0.033). This bilih fish bar can be utilized as a source of zinc and calcium for high-risk groups such as children, adolescents, pregnant women, and people with diabetes.

Kidney Bean Yoghurt is Effective to Improve Immune System and Sleep Quality Among Elderly in Yogyakarta Natalia Desy Putriningtyas; Ari Tri Astuti
Jurnal Gizi dan Pangan Vol. 14 No. 3 (2019)
Publisher : Food and Nutrition Society of Indonesia

This study aimed to assess the effect of kidney bean yoghurt on the immune system and sleep quality in healthy elderly subjects in Yogyakarta. The study included 17 healthy elderly aged 60-81 years. The study design was a quasi-experimental, before and after design conducted at the Abiyoso Institutional Care for elderly in Yogyakarta from April to May 2018. The subjects were given 200 ml kidney bean yoghurt everyday for 14 days. The immune system status was measured by lymphocyte count and the sleep quality was measured by the PSQI with higher scores in dicating worse sleep quality. Paired t-test was used for data analysis. Lymphocyte count after intervention (28.89±7.09) was higher than before intervention (25.96±7.41), and it was statistically significant (p=0.006). The sleep quality index after the intervention (4.88±1.83) was lower than before intervention (8.06±3.09) and the difference was statistically significant (p=0.001). This intervention study indicates that kidney bean yoghurt significantly improves both immune systems and sleeps quality among our elderly subjects.

Obesity Awareness and Nutrition Behavior of Children in Uşak Province, Republic of Turkey Mustafa Akil; Elif Top
Jurnal Gizi dan Pangan Vol. 14 No. 1 (2019)
Publisher : Food and Nutrition Society of Indonesia

This study aimed to investigate the correlation between the awareness of children about obesity and their nutritional behaviors. Obesity Awareness Scale (OAS) and the Food Behavior Scale (FBS) were utilized for the data collection in the present study. The subjects were 699 male and female school children. Analyisis showed a significant correlation between the sub-dimensions of OAS and the total scores of FBS (p<0.05). There were significant differences on levels of OAS and FBS depending on educational status (p<0.05). The total score of FBS was also differ significantly between the healthy participants and the overweight ones (p<0.05). The results showed that there is a positive correlation between the nutritional behaviors and obesity awareness; being or not being engaged in sports does not have an effect in the study subject's obesity awareness and nutrition behaviour; the nutritional behaviours and obesity awareness are depending on the educational level of the mother and the father and the subjects who have good nutritional behaviors, also have normal BMI (Body Mass Index).

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