HUBUNGAN ASUPAN SERAT DAN NATRIUM DENGAN RISIKO KEJADIAN OBESITAS PADA ANAK SEKOLAH DASAR DI WILAYAH KERJA PUSKESMAS ANDALAS KOTA PADANG TAHUN 2017

Tujuan Penelitian Obesitas disebabkan oleh beberapa faktor. Asupan makanan yang tinggi serta pola makan yang kurang sehat merupakan salah satu faktor utama terjadinya obesitas. Penelitian ini bertujuan untuk mengetahui hubungan asupan serat dan natrium dengan risiko kejadian obesitas pada anak sekolah dasar di wilayah kerja Puskesmas Andalas Kota Padang tahun 2017 Metode Penelitian ini menggunakan desain case control dengan matching jenis kelamin dan umur. Tempat penelitian di SDN 30 dan SD Kartika 1-10 Tahun 2017. Jumlah responden penelitian ini adalah 114 orang yang terdiri dari 57 kasus dan 57 kontrol. Asupan serat dan natrium dihitung dengan food frequency questionaire (FFQ) semi kuantitatif, data sekunder didapatkan dari pihak sekolah. Pengolahan data dengan cara analisis univariat, bivariat dan multivariat. Hasil Hasil analisis menunjukkan tidak ada hubungan yang bermakna antara asupan serat dengan risiko kejadian obesitas (p=0,677) dan ada hubungan yang bermakna antara asupan natrium dengan risiko kejadian obesitas (p=0,007). Asupan serat (OR 1,19 ; 95% CI 0,52 – 2,69) dan asupan natrium (OR 2,96 ; 95% CI 1,338 – 6,573) merupakan faktor risiko kejadian obesitas. Hasil uji multivariat didapatkan bahwa asupan lemak merupakan faktor confunding antara hubungan asupan serat dan natrium dengan kejadian obesitas. Kesimpulan Asupan serat tidak berhubungan secara signifikan dengan kejadian obesitas. Asupan natrium berhubungan secara signifikan dengan kejadian obesitas. Asupan serat yang rendah meningkatkan risiko 1,19 kali dan asupan natrium yang lebih meningkatkan risiko 2,29 kali kejadian obesitas pada anak sekolah dasar. Pihak sekolah sebaiknya lebih memperhatikan jajanan yang dijual oleh pihak kantin. Daftar Pustaka : 50 (2000-2016) Kata Kunci : serat, natrium, obesita

FORTIFIED DADIH (FERMENTED BUFFALO MILK) WITH VITAMIN D3 IMPROVES INTERLEUKIN-6 AND CAECUM SHORT CHAIN FATTY ACIDS ON DIET-INDUCED OBESE RAT

Objective: This study aims to determine the effect of fortified dadih with vitamin D3 on IL-6 expression level and the concentration of caecum SCFA in obese rats. Methods: A total of 30 male Sprague Dawley rats were divided into five equal groups: healthy-control-(K-), obese-control-(K+), obese-intervention-(X1, X2, and X3). K(+), X1, X2, and X3 were in obesity conditions, which was induced by a high-fat sucrose diet (HFSD) and K(-) as a healthy-control-group. Furthermore, vitamin D3-fortified dadih at doses of 4 g/200 g-body-weight/d, dadih only at doses of 4 g/200 g-body-weight/d, and vitamin D3 only at 36 IU/200 g-body-weight/d was administered to X1, X2, and X3 groups, respectively. Results: Treatment using fortified dadih with vitamin D3 showed significantly reduce weight gain (p<0.05) compare to K(+) and X2. In addition, X1 showed a decreased level of Interleukin-6 expression (p<0.05) than K(+), X2, and X3 groups but higher than K(-). Also, it showed the highest total SCFA, acetate, and propionate concentration (p<0.05). However, a moderately negative correlation was discovered between the pair of total SCFA and Interleukin-6 expression, acetate and Interleukin-6 expression, SCFA and body weight, propionate and body weight, butyrate and body weight. On the contrary, a strong positive correlation was observed between the pair of Interleukin-6 expression levels and body weight. Conclusion: This study shows that fortified dadih with vitamin D3 from fermented foods improve the expression level of Interleukin-6 and increase the production of SCFA. Also, they improve intestinal homeostasis because of the increased SCFA production

Stabilitas Vitamin D3 pada Dadih (Susu Kerbau Fermentasi)

Vitamin D deficiency and inadequacy is a worldwide problem that can cause serious health problems. Vitamin D reduce the risk of osteoporosis, cancer, diabetes mellitus, and cardiovascular disease. Vitamin D is obtained from four sources such as sun exposure, food, supplements and fortification food. The research was conducted in October 2019. The purpose of this study was to see the stability of vitamin D3 in dadih during storage. The High Performance Liquid Chromatogaphy (HPLC) method was used to calculate vitamin D3 levels in fortified dadih. Quantification of vitamin D3 was done on day 0, day 3, day 9, day 16, day 23 and day 30. Statistical analysis showed that there was no significant difference in the level of vitamin D3 in dadih for 30 days of storage although there was a decrease in the level of vitamin D3 in dadih on the fourth week but it was not significantly (p> 0.05). In conclusion, Vitamin D3 in the dadih was stable for 30 days of storage although there was a decrease in vitamin D3 levels on the 16th and 30th days of storage due to the undetectable vitamin D3 in some samples. The addition of vitamin D3 to dadih is suggested using encapsulation techniques to increase solubility, longer shelf life, prevention of chemical degradation, better dispersibility, higher bioavailability and effectiveness