Jurnal Gizi dan Pangan 2020-06-26T12:44:42+07:00 Prof. Dr. Ir. Dodik Briawan, MCN Open Journal Systems <p align="justify"><img src="/public/site/images/admingizipangan/COVER_LUAR_JGP-_Juli_2017-931.jpg" alt="" width="178" height="211" align="left"><strong>Jurnal Gizi dan Pangan </strong>-in english translate to Journal of Nutrition and Food-&nbsp;is the official publication of The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, Faculty of Human Ecology (FEMA), Bogor Agricultural University. This journal focuses its’ main research in the fields of nutrition and food. Scientific peer-reviewed articles are published routine, three times per year on March, July and November. According to the Ministry of Research, Technology and Higher Education Decree Number 12/M/Kp/II/2015, the Journal of Nutrition and Food is&nbsp;<a href="" target="_blank" rel="noopener"><strong>ACCREDITED</strong></a>&nbsp;since February 11th 2015 (including the issue number submitted in the accreditation process starting from&nbsp;Volume 7, Number 2, July 2012).</p> <p align="justify">The Jurnal Gizi dan Pangan&nbsp;has been indexed in&nbsp;<strong>Clarivate Analytics products (Emerging Sources Citation Index), DOAJ, Science and Technology Index (SINTA), Indonesian Publication Index (IPI),&nbsp;</strong><strong>Google Scholar,&nbsp;</strong>and other scientific databases.&nbsp;The Journal&nbsp;also used Similarity Check to prevent any suspected plagiarism in the manuscripts.</p> <p align="justify">The Jurnal Gizi dan Pangan has a competent Board of Editors in the fields of nutritional and food sciences. The board consists of a variety of institutions related in food and nutrition. This Journal is managed with high commitment despite the number of challenges that are faced. The Editorial team welcomes lecturers, researchers and other scientists to publish their scientific articles here in Journal of Nutrition and Food.</p> <p align="justify"><a href=";1180425503&amp;1&amp;&amp;">P-ISSN: 1978-1059&nbsp;</a> &nbsp; &nbsp; &nbsp;<a href="">E-ISSN: 2407-0920</a></p> A Supplementary Protein Food for Pregnant Women with Chronic Energy Deficiency to Improve Fetal Growth 2020-06-23T09:25:50+07:00 Fajria Saliha Puspita Prameswari Sri Anna Marliyati Mira Dewi <p>The aimed to analyze the effect of protein-sourced supplementary foods for pregnant women with CED to improve fetal growth. The pre-post study test involved 44 pregnant women with a Mid Upper Arm Circumference (MUAC) of &lt;23.5cm in Bogor City, West Java. The subjects were divided into two groups, first was the PG group, consist of pregnant women who received the protein-sourced supplementary foods. The second was the PCG group where the pregnant women recieved the standard government supplementary food (GSF) for eight weeks. Data regarding the fetal growth was obtained using USG, the inidactor measured were the femur length and estimated fetal weight. The increase of femur length and estimated fetal weight were used as the fetal growth parameters. Analysis of Covariance was applied to obtain the effect of intervention by controlling other covariate variables. The result showed that the improvement of estimated fetal weight (EFW) and femur length (FL) in both groups were similar (p&gt;0.05). Despite the fact that the PG group showed lower compliance compared to the PCG (p&gt;0.05). The findings suggest that our protein-sourced supplementary foods had a similar effect with the GSF on fetal growth of pregnant women with CED.</p> 2020-03-28T00:33:33+07:00 Copyright (c) 2020 Jurnal Gizi dan Pangan Effect of Biscuits Enriched with Bilih Fish (Mystacoleucus padangensis) on Growth of Experimental Rats 2020-06-26T12:31:41+07:00 Fivi Melva Diana Rimbawan Rimbawan Evy Damayanthi Mira Dewi Vetnizah Juniantito Nur Indrawaty Lipoeto <p>The research aimed to produce biscuits formulated with Bilih fish and to analyse the effect of Bilih-fish-based biscuits on the growth of experimental rats. Six biscuit formulas were developed using three different amounts of Bilih fish flour (0 g, 20 g, and 30 g added to one formula dough) and two flavors (chocolate and vanilla). One biscuit formula was selected based on the best organoleptic test. Four treatments were applied to 24 male growing rats (21 day olds of the Spraque Dawley strain) for 28 days using a completely randomized design study. The treatments used were P1 (standard feed), P2 (standard feed + standard biscuits), P3 (standard feed + standard biscuits + pure omega-3 oil) and P4 (standard feed + the best formula biscuit). The parameters measured on rats were weight and tail length. The best formula biscuit based on the organoleptic test was the chocolate-flavor biscuits prepared with 20 g Bilih fish flour. The longest tail length was found in the P4 treatment (2,257±0.52 cm), which was significantly longer than the P2 (1.46±0.34 cm) and P1 (1.34±0.29 cm) treatments. No significant weight differences were found among the rats in all treatments. Hence, the chocolate-flavor biscuits formulated with the addition of 20 g Bilih fish flour increased the linear growth in experimental rats as shown by the significant difference in the tail lengths found in the treatment group.</p> 2020-03-28T00:37:12+07:00 Copyright (c) 2020 Jurnal Gizi dan Pangan Leucine Intake as Determinant of Muscle Strength and Gait Speed in the Elderly 2020-06-26T12:35:29+07:00 Ratmawati Ratmawati Siti Fatimah-Muis Muchlis Achsan Udji Sofro <p>The purpose of this study was to analyse the intake of leucine as a determinant of muscle strength and gait speed in the elderly. This research is a cross-sectional study that involved 132 elderly people in the community (34 men and 98 women), aged 60–69 years. Data were obtained from interviews, physical examinations (body weight, body height, muscle mass, muscle strength, and gait speed), as well as food recall 3x24 hours. The statistical analysis employed Pearson’s correlation coefficient and multiple linear regression. Intake of leucine was positively correlated with muscle strength (r=0.3; p&lt;0.001) and gait speed (r=0.244; p&lt;0.05). It was not inta</p> 2020-03-28T00:38:23+07:00 Copyright (c) 2020 Jurnal Gizi dan Pangan Alternative Snack for Diabetic Patients from Sago (Metroxylon sp.) Starch and Tempe 2020-06-26T12:38:01+07:00 Sofya Maya Ahmad Sulaeman Tiurma Sinaga <p>This study aimed to develop food products made from sago starch (<em>Metroxylon</em> sp.) and tempe as alternative snacks for diabetics. This study used a completely randomized design (CRD) with two treatment ratios of sago starch to tempe, F1 (2:1) and F2 (1:1), and two replications for three products, namely puddings, muffins, and cookies. The organoleptic attributes of the products were evaluated by fourty semi-trained panelists. The results of the hedonic test showed that F2 was the formula selected for the puddings and muffins and that F1 was the formula selected for the cookies. The puddings had hardness of 83.47 gf, 92.28% water, 0.28% ash, 1.04% protein, 0.64% fat, 5.76% carbohydrate, 3.95% dietary fiber, and 0.81% resistant starch. The muffins had hardness of 3,861,87 gf, 56.18% water, 0.79% ash, 6.49% protein, 10.26% fat, 26.28% carbohydrate, 7.13% dietary fiber, and 3.59% resistant starch. The cookies had hardness of 1,655,02 gf, 5.05% water, 0.90% ash, 4.90% protein, 19.66% fat, 69.49% carbohydrate, 9.57% dietary fiber, and 6.00% resistant starch. These products contained different levels of dietary fiber and resistant starch. Puddings are categorized as a high-fiber food with a negligible level of resistant starch, the muffin as a high-fiber food with an intermediate level of resistant starch, and the cookie as a high-fiber food with a high level of resistant starch. In conclusion, these products had relatively high fiber content and need a further study to confirm the health benefits for glucose control in diabetics.</p> 2020-03-28T00:39:58+07:00 Copyright (c) 2020 Jurnal Gizi dan Pangan Golden Berry (Physalis peruviana) Juice for Reduction of Blood Glucose and Amelioration of Insulin Resistance in Diabetic Rats 2020-06-26T12:39:56+07:00 Larasati Sekar Kinasih Kis Djamiatun Ahmad Ni’matullah Al-Baarri <p>The study aimed to gather evidence on the potential of golden berry (GB) juice in improving blood glucose level, insulin level, and insulin resistance in type-2 diabetes mellitus (T2DM) in comparison to quercetin supplement in animal model. This study used true experimental pre-post-test study with control group design. Twenty five Wistar male rats were divided into five groups: healthy group (K-), T2DM positive control group (K+), T2DM group with 1 ml/200 g BW/day of GB juice (X1), T2DM group with 5 ml/200 g BW/day of GB juice (X2), and T2DM group with 6 mg/200 g BW/day of quercetin (X3). The T2DM rasts were obtained from healthy rats induced by high-fat feed and Streptozotocin (STZ). The result showed that various dosages of GB juice (X1 and X2) were able to lower blood glucose level (-79.15; -110.44; -108.20) and HOMA-IR (-2.40; -2.92; -3.02). In addition, it was also able to increase insulin level (0.26; 1.99; 1.42) compared to (K+) group (p&lt;0.05). In conclusion, GB juice was able to lower blood glucose level, insulin resistance, and increase insulin level in T2DM rats. The GB juice dosage of 1 ml/200 g BW/day and 5 ml/200 g BW/day were better in lowering the blood glucose level and improving insulin resistance compared to quercetin supplement.</p> 2020-03-28T00:40:46+07:00 Copyright (c) 2020 Jurnal Gizi dan Pangan In Vitro α-Glucosidase Inhibition and Antioxidant Activity of Mulberry (Morus Alba L.) Leaf Ethanolic Extract 2020-06-26T12:43:40+07:00 Hasim Muhamad Danuri Widia Ayu Lestari Uci Sugiman Didah Nur Faridah <p>This present work aimed to investigate the in vitro antioxidant activity and α-glucosidase inhibitory effect of mulberry leaf ethanolic extract. Antioxidant analysis was performed using Thiobarbituric Acid (TBA) assay at concentrations of 125, 200, 500, and 1,000 ppm. The results showed that the optimum incubation time was four days and the extracts could reduce the formation of MDA, i.e. 41.21%, 45.33%, 44.19%, and 36.00%, respectively. This suggests that concentration of 200 ppm was found as the best treatment. In addition, the result showed that ethanolic extract of mulberry leaf also showed inhibition against α-glucosidase with the IC50 of 309.82 µg/ml.</p> 2020-03-28T00:41:33+07:00 Copyright (c) 2020 Jurnal Gizi dan Pangan Predictors of Prenatal Breastfeeding Self-Efficacy in Malaysian Women: a Cross-Sectional Study 2020-06-26T12:44:42+07:00 Syahrul Bariah Abdul Hamid Nurshazlyana Mohamad Zaidi <p>Mothers with better self-efficacy are tend to have intent to breastfeed, initiate early and have lengthier of exclusive breastfeeding. This study aimed to evaluate the level of breastfeeding self-efficacy and to investigate the determinants of breastfeeding self-efficacy among pregnant mothers. A total of 180 expecting mothers were recruited in this cross sectional study from chosen Maternal and Child Health Clinics in Selangor. Self-administered questionnaires of Iowa Infant Feeding Attitude Score (IIFAS) and Breastfeeding Self-Efficacy (BSES-SF) were used to attain information on maternal attitudes and knowledge of breastfeeding and breastfeeding self-efficacy. Findings showed subjects had high level of breastfeeding self-efficacy (mean 51.79±11.94) and majority of them had fair knowledge in breastfeeding. Breastfeeding self-efficacy is found associated with number of children, while, residential area, occupation and household income were associated with breastfeeding knowledge (p&lt;0.05). The best-fit regression analysis revealed three variables that explained 41.0% of the variance in breast feeding self-efficacy among expectant mothers. They were being housewife, multiparous and had positive breastfeeding attitudes (p&lt;0.05). For that reason, healthcare providers can tactically identify women vulnerable to low breastfeeding self-efficacy by providing early intervention through increasing the awareness and knowledge in breastfeeding during prenatal and antenatal.</p> 2020-03-28T00:46:31+07:00 Copyright (c) 2020 Jurnal Gizi dan Pangan