Profil Konsumsi Sumber Antioksidan Alami, Status Gizi, Kebiasaan Merokok dan Sanitasi Lingkungan pada Daerah dengan Tb-paru Tinggi di Indonesia (Profile Of Natural Source Antioxidants Consumption, Nutritional Status, Smoking Habit And Environmental Sanita

Indonesia is at third rank as country having a large number of people with pulmonary-tuberculosis disease after India and China. Low nutritional status, unhealthy lifestyle, poor living condition, and low consumption of natural sources of antioxidant (fruits, vegetables and herbs) can decrease immunity sistem and increase the risk of pulmonary-tuberculosis (pulmonary-TB) infection. The study aimed to discribe the profile of nutritional status, consumption of antioxidant sources, smoking habit, house condition and environmental sanitation in areas with high cases of pulmonary-TB in Indonesia. Analitic observational study with cross sectional design. The sample is Riskesdas 2010 sample, age of sample is 15 years old and above and living in the area with high cases of pulmonary-TB in Indonesia. Variable being studied are the profile of pulmonary-TB status, sample characteristics (age, sex, occupation and education); nutritional status; the consumption of antioxidant sources (fruits, vegetables and herbs); smoking habit (status, first started smoking, dan smoking duration) and practices related to prevention of pulmonary-TB disease; house and environmental sanitation conditions. The large proportion of pulmonary-TB are found in male, low education, productive age dan low nutritional status samples. The large proportion of pulmonary-TB are also found in smokers that have started smoking in early age (<10 years old) and have smoked in long duration (31-40 years). A slight larger proportion of pulmonary-TB is found in samples that consume fruit-vegetable less than 5 servings/day. The higher proportion of behaviour that prevent pulmonary-TB, healthy house and environment is found in non pulmonary-TB samples. To cut down the number of pulmonary-TB suferer, efforts should be focused to the improving nutritional status, house condition and environtment sanitation, reducing the number of early ages smokers and increasing the consumption of 5 servings of fruits and vegetables

Faktor-faktor Pengolahan Dan Komposisi Bahan Yang Mempengaruhi Citarasa "Off Flavour" Formula Tempe

PROCESSING FACTORS AND INGREDIENTS CONTRIBUTED IN TEMPE FORMULA'S OFF FLAVOUR.Background: Tempe Formula is processed food with tempe as the main ingredient. was previously formulated as infant formula and under five years children formula who have diarrhea problem. In later researches, tempe Fromula was found to be efective to increase nutritional satatus of severe malnourished children, to cure gastrointestinal infection of 6-24 months children, and had benefit to repair dislipldemia in adults and bone reformation of pre and post menopause women. However, this formula had off flavour that limit Its utilization. Methods: The design is laboratory experiment. The type of research is explorative. The panelist is trained panelist.Results: The result shows that off flavour component identified were beany odour, moldy odour, tangy taste and bitter taste. Tempe processing with half boiled of soybean and steam sterilization with traditional starter of mixed innoculum gave the best sensori quality. Less intensity of beany flavour and bitter taste were gained by improving the composition of palm oil and sesame oil with composition 1:1. The additon of mocca and milk flavours also reduced the beany odour of the formula. Conclusion: Improved tempe formula was determined to have higher intensity of sweetness, less intensity of saltyness, bitemess and tangy taste, and less beany, rancid, and moldy odours than original formula

Formulasi Biskuit Padat Siap-santap untuk Makanan Darurat (Ready-to-eat-biscuit Bars Formulation For Disaster-related Emergency Situation)

In situation when the disaster occurres, people can be panic and can not manage appropriate food for the whole family. Therefore, it is required food supply from the authority to fulfill the nutrition need during emergency. For infants, there were milk and food products available in the market that can be given in such situation. However, for children and adults, there are no emergency food available in the market. Some post-disaster surveys indicates that food aid distributed during emergency situation only provides energy source rather than a complete nutrition. Furthermore, these foods still require processing before consumption. The aim of the study is to develop formulated ready-to-eat foods for children and adults that have a dense calories and protein that can be given in disaster-related emergency situation. The foods are produced in solid form, and has good acceptance by both panelist in laboratory and people in the field. In the early stages of research, six formulas in solid form are developed, three have savory taste and three are sweet. One formula that the most preferred by the panelist in the laboratory are chosen. The best formula is then given to field panelists in area of disaster to know their preference. Formula made from soy and sesame with sweet taste has the highest value compared with other types of formulas, and significantly different by Duncan's test from all formulas. In flavor and aroma attributes, this formula is not significantly different from others, however in crispiness; this formula has the best acceptance. The biscuits has energy 2.100 kcal per portion that 11.5 percent of the energy is from protein, 44.4 percent is from fat and the remaining 44 percent is from carbohydrates

Kualitas Beberapa Telur Bermerek Khusus Dibandingkan Dengan Telur Ayam Ras Dan Buras

Quality of Branded Eggs as Compared to Layer and Domestic Chicken Eggs.Many branded eggs found in the market claimed as low in cholesterol (Low Cholesterol Egg, Golden Egg), or claimed as high in omega-3 fatty acid content (Omega-3 Egg), besides common domestic and layer chicken eggs. This brand trend attracted the consumer to buy. Nonetheless, there is a need to evaluate further on the quality they claimed besides the physical quality. The evaluation was done regarded of those 5 types of eggs on their outer measurements (shape abnormalities, size indexes, shell thickness); and inner measurements (Haugh Units, yolk color score). The results indicated that all egg types had normal appearance with size indexes of 1.24-1.38. The Haugh Units was arround 28.7-67.3 and yolk color score was arround 5.0-13.3. Based on those results, the zerro week marketed eggs (Group I) clasified as A quality and the one week marketed eggs (Group II) were B quality. The data on chemical analyses indicated that the omega-3 fatty acid content was significantly the highest (p<0.05) in Omega-3 egg, while the cholesterol content was \u27similar in all types of eggs. The easiest way to judge the quality are from the shape and size of the eggs. Those have to be in normal shape and uniform size. While the claimed on low cholesterol content is not proven

The Tuber Extract and Flour of Dioscorea Alatanormalize the Blood Lipid Profile of Rabbits Treated with High Cholesterol Diets

Background: Dioscorea alata(DA) tuber has potential to prevent the condition of hyperlipidemia due to the bioactive compound, such as anthocyanins, diosgenin, and dietary fiber that beneficial in normalizing blood lipid profiles. In this research, the effect of water extract and flour of DA tuber administration was examined on rabbits treated with high cholesterol diets.Methods:DA tuber extract and flour were administrated to the rabbits for 60 days using completely randomised design. The ration treatment are as follows: 1) Basal ration as negative control (K0), 2) Basal ration + 0.5% cholesterol, as positive control (K1), 3) Basal ration + 0.5% cholesterol + DA extract 1.8 g/100 g (KE1), 4) Basal ration + cholesterol 0.5% + DA extract 3.6 g/100 g (KE2), 5) Basal ration with 15% DA flour + 0.5% cholesterol (KT1) and 6) Basal ration with 30% DA flour + 0.5% cholesterol (KT2). The Total cholesterol, HDL, LDL cholesterol in serum were analysed at baseline, days 28, days 56 and at the end of study.Results:The administration of high cholesterol (1%) ration increased blood lipid levels by 16 fold compared to that of control. The administration of 15% and 30% of DA flour could maintain blood lipid profile to normal condition, in particular at 30% substitution DA flour. However the water extract of DA can not maintain a normal blood lipids of high cholesterol treated rabbitsConclusion: Dioscorea alata flour has suggested to have anti-hyperlipidemia effect. (Health Science Indones 2014;1:23-9

Pengembangan Formula Makanan Anak Batita Menggunakan Pangan Tradisional Dadih Susu Sapi

DEVELOPMENT OF FOOD FORMULA BASED ON FERMENTED COW'S MILK (DADIH) FOR CHILDREN UNDER THREE YEARS OLD.Background: Undernutrition is still one of major problems among children under three years old. One proposed strategic to overcome such problem is to give food supplementation to the children by using local materials.Objective: This study tried to use dadih as traditionally fermented milk from West Sumatera and developed into nutritious food formula.Method: Two kinds of carbohydrates were used in food product development with addition of dadih and tempe flour as protein sources. Physical characteristics and nutrient content were analyzed and prepared to fulfill the CAC criteria. The products acceptance was evaluated by sensoric or organoleptic tests which were done by adult women and by the target group.Results: The food products were nutritionally densed and highly accepted by the target group. The children could consume the product to fullfill their daily need for energy and protein as much as 25% and 50%, respectivelly. Different types of processing the formula should be done to produce different physical characteristics that could produce different types of snack foods