Indonesia Conference Directory

Corresponding Author
Nur Hidayat

Institutions
Poltelkkes Kemenkes Yogyakarta

Abstract
The prevalence of central obesity shows a tendency to always increase, 18.8% in 2007, 26.6% in 2013, and 31.0% in 2018. Individuals with central obesity tend to have higher carbohydrate consumption than non-obese individuals central. Consumption of staple foods as the main source of excess carbohydrates will be converted into fat by the liver. This fat will be stored by the body in unlimited quantities and will result in the emergence of central obesity. Objective: This study aims to determine the relationship between consumption of carbohydrate sources with the incidence of central obesity in households in Bantul Regency. This study is an observational study with a cross-sectional study design. This research was conducted in Bantul Regency in 2019. The population in this study was households with a sample size of 81 households. Data on staple food consumption was obtained by interview using a food list questionnaire, central obesity was obtained by measuring stomach circumference. Statistical analysis using Fishers Exact test with p value <0.05. As many as 76.5% of households had central obesity and households with staple food consumption exceeded the RDA of 82.8%. There was a significant relationship (p = 0.021). The proportion of central obesity events was greater in subjects with low physical activity at 51.3% and in female subjects at 62.2% and significant (p <0.05. carbohydrate consumption exceeds RDA especially in women and those with low physical activity are at risk of developing central obesity.

Keywords
Central Obesity

Topic
NUTRITION AND FOOD SAFETY

Link: https://ifory.id/abstract/a3Htyv2YxTDX

Corresponding Author
AGUS WIJANARKA

Institutions
POLTEKKES KEMENKES YOGYAKARTA

Abstract
ABSTRACT Gayam seed is one of the native plan of Indonesia, has a high amylose content and is a good source of resistant starch (RS). The autoclaving-cooling cycle treatment is the physical modification to increase RS of starch. Resistant starch has a positive impact on health, such as preventing the increase in blood glucose levels significantly. The high resistant starch in gayam starch is needed for prevention of diabetes mellitus. This study aims to evaluate the antidiabetic properties (blood glucose and SCFA levels) of modified gayamstarchin vivo.The modified gayam starch were prepared by autoclaving-cooling 3 cycles. In vivo studies was prepared as isocaloric feed for three groups of diabetic Sprague Dawley rats induced streptozotocin-nicotinamide (STZ-NA) i.e (a) standar diet AIN 93 M (Control), (b) native gayam starch diet (NGS), and (c) modified gayam starch by autoclaving-cooling for three cycles diet (MGS).evaluation the in vivo effects on blood glucose and SCFA levels.The results showed the autoclaving-coolingcyclestreatment increasedseveral chemical properties i.e. moisture, carbohydrate and amilopectin content, but its decreased fat, starch and amylose content. In vivo studies in 28 days experiments showed that the intervention of modified gayam starch decreased blood glucose and increased SCFA content, were more significant in MGS than NGS diet.It was concluded that that the intervention of modified gayam starch decreased blood glucose and increased SCFA content, were more significant in MGS than NGS diet. Keywords: gayam, modified starch,autoclaving-cooling cycles, antidiabetic, in vivo

Keywords
gayam, modified starch,autoclaving-cooling cycles, antidiabetic, in vivo

Topic
NUTRITION AND FOOD SAFETY

Link: https://ifory.id/abstract/RdtNrPca3Dy2

Corresponding Author
Retno Ayu Hapsari

Institutions
a) Health Polytechnic of Health Ministry Palangka Raya
Jl. G. Obos No. 32, Palangka Raya 73112, Indonesia
*retno[at]hapsari.com
b) RSUD dr. Doris Sylvanus Palangka Raya

Abstract
Adequate and appropriate nutritional support for malnourished hospitalised patients plays an important role in reducing the effects of malnutrition in patients and improving patients immunity to accelerate the healing process and shorten hospital stay. The purpose of this study was to determine differences in nutrient intake and weight changes in malnourished patients received High Energy High Protein (HEHP) diet with and without nutritional support. This study was a quasi-experimental, pre-post-test design with a control group. In total, 40 malnourished hospitalised patients at RSUD dr. Doris Sylvanus Palangka Raya were allocated to either an intervention (HEHP diet + nutritional support 2 x 100 ml of milk) or a control (usual HEHP diet) group evenly. Data were collected at baseline and within three days of intervention. The changes in patients weight, energy and protein intake between the control and intervention groups were assessed using two independent sample t-test. Of 40 malnourished patients, mean BMI and age were 16,7 ± 1,4 and 31,2 ± 9,3 years respectively with an even sex distribution of 50% each. The average energy and protein intake of the intervention group were 2129,64 ± 392,20 kcal and 104,85 ± 31,76 grams respectively while in the control group were 1894,58 ± 544,45 kcal and 82,80±26,76 grams respectively. The intervention group experienced weight gain by 1.11 kg within 3 days. In contrary, the control group had slightly increased in weight by 0.32 kg. No significant difference was found in energy intake (p = 0,054). However, there were significant differences found in protein intake (p = 0,022) and changes in weight (p = 0,048). The results show that additional nutritional support use of milk into the usual HEHP diet for malnourished patients is an effective option for improving protein intake and weight gain.

Keywords
Nutritional support; Nutrient intake; Weight changes

Topic
NUTRITION AND FOOD SAFETY

Link: https://ifory.id/abstract/BDq7QzwjENyU

Corresponding Author
Sumarto Sumarto

Institutions
Department of Nutrition Poltekkes Kemenkes Tasikmalaya, Indonesia

Abstract
The disaster area in west java it-s around 70 point for example in Tasikmalaya, Ciamis, Pangandaran and Garut. The most potential local ingredient on there it-s sweet potato and mung beans. They are can be expanded to be an emergency food. The most emergency food with easyly to make it-s a food bar. Food bar it-s one of the food with the bigger calories its mixed of food ingredient, with riched of nutrient dan be formed to be a solid product. The research was did to find out the description of organoleptic (colour, taste, flavour and texture) and a nutritional content on food bar tapioca flour, yellow sweet potato and mung beans. This type of the research was experimental with descriptive analysis. Experimental design used 5 variant with comparison tapioca flour, sweet potato flour and mung bean flour with each other formula A (80%:0%:20%), formula B (55%:25%:20%), formula C (40%:40%:20%), formula D (25%:55%:20%) dan formula E (0%:80%:20%). The calculated of nutritional content used Table of Indonesian Food Composition. The valuation organoleptic was involved 30 panelist. The result of organoleptic showing that the B formula more preferable from taste parameter and texture. Formula D is better than color parameters. While for flavour parameter was neutral. The nutritional content of food bar was produced calories 246 – 259 cal, protein 8 %, fat 52-55 % and carbohydrate 36 – 40 %. The recomended product for emergency food it was B formula.

Keywords
emergency food; food bar; organoleptic; potential local ingredient

Topic
NUTRITION AND FOOD SAFETY

Link: https://ifory.id/abstract/uqLR7NgweHp2

Corresponding Author
Ina Kusrini

Institutions
1 National Institute Health Research And Development, Ministry of Health Unit in Magelang
2. National Institute Health Research And Development, Ministry of Health, Humaniora and Empowerment, and health Policy Center

Abstract
Global hunger index (GHI) is a global measurement to assess the level of hunger and undernutrition in children under five at the global, regional and national levels. Using a subnational global hunger index (GHI-SN) with a simple indicator can be used to compare health status in each level and monitoring of health program achievement considering the global target. However, the validity and reliability of the subnational hunger index need to be adjusted. This objective study to ensure validity and reliability subnational global hunger index to assessing health inequality in children under five in Indonesia. Method. This is secondary data analysis using aggregate data prevalence of malnutrition and child mortality based on national basic health research survey report ( 2007, 2010, 2013,2018 ) and demographic survey report in 2002, 2012, 2017. Subnational hunger index was calculated in four domain (prevalence undernutrition, stunting, wasting and child mortality) that has been standardized previously. The validity and reliability of each domain and GHI-SN score were calculated to asses construct validity and reliability within indicator by period. Bivariate analysis using Pearson was used to asses correlation and similarity with another index, therefore can be considered to be an alternative and comparable index. Results. The subnational Global hunger index score was a descendant of GHI that it is performed by four domains. Validity construct using factor analysis shows the total percentage of variance was 56.32%, and each domain was reliable between period. Reliability analysis shows Cronbach Alpha Coefisien > 0.90. Pearson correlation between GHI-SN and Health Index status of children under five ( IPKM) 2013 and 2018 and IKPS index shows a strong correlation with r : -0.8: -0.67, respectively. Conclusion. Subnational Global Hunger Index (GHI-SN) was valid and reliable and can be used to be an alternative measurement tool to asses health inequality and hunger in children under five in Indonesia.

Keywords
Keyword: GHI, Subnational hunger index , Children under five

Topic
NUTRITION AND FOOD SAFETY

Link: https://ifory.id/abstract/EjJBNxVt4nh2

Corresponding Author

Institutions
Universitas Darussalam Gontor

Abstract
Background: Sweet corn juice contains sugar which is considered to stimulate growth and increase the activity of lactic acid bacteria (LAB). Objective: The purpose of this study was to determine the effect of sweet corn extract substitution on pH values, total LAB and organoleptic properties of yoghurt. Metode: The experimental design for testing pH values and total LAB was a completely randomized design (CRD) with three groups of treatments and two replications if there was an effect of treatment followed by one way ANOVA and not normally distributed. Then continued with Kruskal Wallis. Organoleptic properties was tested using an organoleptic test method with 30 semi trained panellists. The treatment applied was the effect of adding sweet corn extract as much as 30% (F1), 50% (F2) and 70% (F3). Results: The results showed that value of pH were 4.10 - 4.23; total LAB was 119.0 – 165.5 x 107 CFU / ml. The addition of sweet corn juice (30%, 50% and 70%) had a very significant effect (P <0.05) on the quality of texture, aroma, colour and taste. But it didn-t significantly affect total LAB and pH (P> 0.05). Conclusion: This study concluded that yoghurt with the addition of sweet corn extract by 70% had the best quality.

Keywords
lactic acid bacteria, organoleptic, pH, sweet corn extract, yoghurt.

Topic
NUTRITION AND FOOD SAFETY

Link: https://ifory.id/abstract/RCe8zvuMGBwJ