ORCID Profile
0000-0002-1575-197X
Current Organisation
Badan Riset dan Inovasi Nasional Republik Indonesia
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Publisher: Perum BULOG
Date: 26-10-2020
Abstract: AbstrakIndonesia merupakan penghasil sagu kedua terbesar di seluruh dunia. Diversifikasi sagu dengan menjadikan beras analog untuk dikonsumsi pada orang sehat sebagai makanan pokok untuk pengaturan diet. Tujuan penelitian ini adalah mengetahui pengaruh konsumsi beras sagu pada relawan sebagai makanan sehat untuk mengetahui parameter berat badan dan Indeks Massa Tubuh (IMT), serta persen lemak tubuh dan visceral. Metoda yang dilakukan adalah dengan memberikan nasi sagu terhadap relawan selama satu bulan sebagai makan siang pengganti nasi putih dan diamati perubahan berat badan, IMT, persen lemak tubuh dan visceral. Setelah 4 minggu perubahan konsumsi makanan pokok dari beras ke beras sagu didapatkan hasil penelitian bahwa beras sagu yang dikonsumsi minimal 1x per hari sebagai makanan pokok m u menunjukkan penurunan secara signifikan parameter antropometri seperti berat badan (-0,39 kg), IMT (-0,18 kg/m2) dan lemak visceral (-0,20%). Hasil kegiatan ini memberikan alternative pilihan pend ing beras sebagai makanan pokok yang mungkin lebih baik dalam pengontrolan berat badan. Hal ini menjadi data penguat bahwa makanan pokok mungkin tidak harus berasal dari nasi padi tetapi terdapat alternatif lainnya yaitu beras sagu yang dapat mengontol dan menurunkan berat badan.AbstractIndonesia is the second largest producer of sago worldwide. Analog rice from sago, a ersification strategy as a staple food for dietary needs, is necessary to be done and applied in the society. The purpose of this study was to determine the effect of analog sago rice consumption in healthy subjects on body weight parameters and Body Mass Index (BMI), as well as body and visceral fat percentage. The method was to provide sago rice to volunteers for one month as a lunch substitute for white rice and observe changes in body weight, BMI, percent body fat and visceral. After 4 weeks of treatment, applying a change of staple foods from white rice to sago rice in daily consumption, it was found that consumption sago rice at least 1x per day as staple food was able to show a significant reduction in anthropometric parameters such as body weight (-0.39 kg), BMI (-0, 18 kg / m2) and visceral fat (-0.20%). The results of this study provide an alternative choice of staple food that may be better for controlling weight. This study becomes the reinforcing data that staple foods may not have to come from rice, but there are other alternatives, sago rice that can control and lose weight.
Publisher: Hindawi Limited
Date: 05-09-2023
DOI: 10.1155/2023/4610038
Publisher: Universitas Airlangga
Date: 29-01-2021
Abstract: Anemia is a condition with abnormalities in the red blood cells where lack of iron intake was postulated to be the main factor causing anemia. Research on iron intake, therefore, in adolescent girls is essential, specifi cally in high anemia prevalence area. This study aimed to examine the eff ect of family socio-economic factors, anemia comprehension, and ten-highest iron foods consumed on iron intake. Observational study with cross sectional design was performed, applying iron consumption as dependent variable and parents’ education, employment, income and expenditure, along with ten-highest high-iron foods consumed and knowledge about anemia as independent variables. Iron intake was collected using 3 x 24-hours food recall, and ten-highest iron-rich foods consumed was obtained with 2 x food frequency questionnaire. Family socio-economic factors (education, employment, income and expenditure) and knowledge on anemia were assessed using standard questionnaire with closed-ended interview question. The study highlighted that the average iron intake was 8.11 ± 2.94 mg/day (ranging from 3.01 to 20.43 mg/day). Obtained data showed that the occupation of father played a role in the iron intake diff erence (6.20 ± 1.72 vs 8.40 ± 2.99 mg/day for formal and informal, p .05). However, no diff erences were found between iron intake and education of fathers and mothers, maternal occupation, income, and expenses. Ten-highest iron-rich foods consumed did not signifi cantly correlate to the amount of iron consumption (p 0.05). Moreover, this study in adolescent girls found that there was a negative correlation between knowledge about anemia and iron intake (r= -0.259, p .05). In conclusion, respondents consumed around 8 mg of iron, in average, lower than Recommended Dietary Allowance. Less amount of iron intake might be caused by scarce of high-iron sources consumption
Publisher: Atlantis Press International BV
Date: 2023
Publisher: Rynnye Lyan Resources
Date: 27-04-2023
DOI: 10.26656/FR.2017.7(S1).20
Abstract: Soy hydrolysate contains biopeptides that can increase the absorption of iron. The study aimed to analyze the efficacy of a Soy-biopeptide in improving serum iron, serum ferritin and hemoglobin among female adolescents. For the product’s efficacy study, a one-group pre-test—post-test design was conducted. The products were given every day for 14 days. The serum iron, serum ferritin and hemoglobin were measured twice prior to administration and after day 14, for 52 respondents of female adolescent girls who met the inclusion criteria. The results showed that serum iron levels increased significantly from (66.87±32.44) mcg/dl to (103.77±55.87) mcg/dl (p = 0.000) in both groups. Meanwhile, serum ferritin levels increased significantly in the group with serum ferritin levels from (13.29±9.5) ng/ml to (17.48±12.18) ng/mL (p = 0.00), but there was no significant change in the group with serum ferritin levels from (28.06±23.7) ng/ml to (29.05±21.3) ng/ml (p = 0.64).The respondent's hemoglobin level before administration was (12.21±1.29) g/dl and did not change significantly after administration (12.05±1.31) g/dl (p = 0.016). In conclusion, soy-biopeptide has the health benefits of increasing serum iron and serum ferritin levels in respondents with low iron intake and can maintain normal hemoglobin levels.
Publisher: Oxford University Press (OUP)
Date: 07-02-2019
Abstract: Starch-related sweet taste perception plays an important role as a part of the dietary nutrient sensing mechanisms in the oral cavity. However, the release of sugars from starchy foods eliciting sweetness has been less studied in humans than in laboratory rodents. Thus, 28 respondents were recruited and evaluated for their starch-related sweet taste perception, salivary alpha-amylase (sAA) activity, oral release of reducing sugars, and salivary leptin. The results demonstrated that a 2-min oral mastication of starchy chewing gum produced an oral concentration of maltose above the sweet taste threshold and revealed that the total amount of maltose equivalent reducing sugars produced was positively correlated with the sAA activity. In addition, respondents who consistently identified the starch-related sweet taste in two sessions (test and retest) generated a higher maltose equivalent reducing sugar concentration compared to respondents who could not detect starch-related sweet taste at all (51.52 ± 2.85 and 29.96 ± 15.58 mM, respectively). In our study, salivary leptin levels were not correlated with starch-related sweet taste perception. The data contribute to the overall understanding of oral nutrient sensing and potentially to the control of food intake in humans. The results provide insight on how starchy foods without added glucose can elicit variable sweet taste perception in humans after mastication as a result of the maltose generated. The data contribute to the overall understanding of oral sensing of simple and complex carbohydrates in humans.
Location: Indonesia
No related grants have been discovered for Galih Kusuma Aji.