Zuraidah Nasution’s research while affiliated with IPB University and other places

This study aimed to evaluate the effects of powdered young coconut drinks (PYCD) on blood glucose and body weight of diabetic rats model induced with different injection methods and STZ doses. This experimental study examined 18 adult Sprague Dawley male rats (250-300 g), divided into three groups: normal control (NC), single intraperitoneal injection STZ 55 mg/kg (SII 55), and multiple intraperitoneal injections STZ 50 mg/kg (MII 50). Diabetics rats with a fasting blood glucose (FBG) level of >200 mg/dL were confirmed 3 days after the STZ injection. The MII 50 functioned as the selected group and was administered with 3500 mg/kg of PYCD in a solid form made from the mixture of coconut water and meat from a hybrid variety using the freeze-drying technology and 0.6 mg/kg of glibenclamide as a standard drug in diabetes mellitus for 45 days. Then, the FBG and body weight were determined. The FBG level of the diabetic group significantly increases (p<0.05) unlike that of the NC rats. The result also reveals that MII 50 with a high percentage of animals surviving (100%) is safer than SII 55 with a low surviving rate (50%). The 3500 mg/kg PYCD administration in the solid form has significantly decreased the FBG level and improved the body weight of MII 50 diabetic rats (p<0.05). This study concludes that PYCD 3500 mg/kg has a hypoglycemic effect and could maintain the body weight of selected diabetic rats.

In Bali, undis beans (Cajanus cajan) are utilized by a limited segment of the population and are available in markets during specific seasons. This study assessed knowledge, perception, and utilization of undis beans in Bali. The research employed an observational study with a cross-sectional design in Denpasar City. Participants were adults residing in Denpasar City who consented by signing informed consent forms. A sample of 130 individuals was selected using convenience sampling. Variables included sample characteristics, knowledge, perceptions, and behaviors related to undis bean consumption and processing. Data analysis used the Spearman rank correlation test. Findings showed the average participant age was 39 years. Most participants were female (86%) and had completed high school education (43.1%). Most participants were not employed (31.5%), with an average household size of four members. The study found a significant correlation between knowledge, perceptions, and behaviors regarding undis bean consumption. This suggests that education about the nutritional and health benefits of undis beans could increase public interest in processed products and serve as a foundation for developing undis bean food products. Keywords: bali,cajanus cajan, knowledge, perception ABSTRAK Di Bali, kacang undis dikenal sebagai pangan yang masih dimanfaatkan oleh sebagian kecil masyarakat dan dapat ditemukan di pasar pada musim tertentu. Tujuan penelitian ini adalah untuk mengetahui tingkat pengetahuan, persepsi, dan pemanfaatan kacang undis masyarakat di Bali. Penelitian ini merupakan penelitian observasional dengan desain cross-sectional yang dilaksanakan di Kota Denpasar. Subjek penelitian ini adalah kelompok dewasa dan berdomisili di Kota Denpasar serta bersedia menjadi sampel dengan menandatangani informed consent. Besar sampel yang diambil adalah 130 orang dengan teknik convenience sampling. Variabel yang dikumpulkan adalah karakteristik sampel, pengetahuan, persepsi, dan perilaku mengonsumsi dan mengolah kacang undis, dan data dianalisis dengan uji korelasi rank spearman. Hasil penelitian menunjukkan bahwa rata-rata usia sampel adalah 39 tahun. Mayoritas sampel merupakan perempuan (86%) dan memiliki pendidikan terakhir pada tingkat SMA (43,1%). Berdasarkan status pekerjaan diketahui paling banyak tidak bekerja (31,5%), dengan rata-rata jumlah anggota keluarga dalam satu rumah adalah empat orang. Penelitian ini menyimpulkan bahwa terdapat korelasi signifikan antara pengetahuan, persepsi dengan perilaku mengonsumsi dan memanfaatkan kacang undis. Hal ini mengindikasikan bahwa peningkatan edukasi mengenai manfaat gizi dan kesehatan kacang undis dapat mendorong minat masyarakat terhadap produk olahan kacang undis dan dapat menjadi dasar ilmiah pengembangan produk pangan kacang undis. Kata kunci: bali, kacang undis, pengetahuan, persepsi

Foods rich in dietary fiber may have a lower glycemic index (GI). The use of whole wheat and Bambara groundnuts in wholemeal bread production enhances its fiber content, offering significant dietary benefits. Wheat has a dietary fibre content of 11.6-17 g/100 g, and based on the Indonesian food composition table, dried Bambara groundnuts have a fiber content of 26.3 g/100. This experimental study compares the glycemic index of wholemeal bread made from 100% whole wheat flour (WW) with wholemeal bread made from 80% whole wheat flour and 20% Bambara groundnut flour (WB). The result showed that both breads had high total dietary fiber (TDF) content (WW: 6.1 g/100g and WB: 6.9 g/100 g), as well as medium glycemic index values (WW: 55.1 and WB: 61.1). This study suggests that Bambara groundnut has the potential as ingredients for producing high-fiber food products.

Okra (Abelmoschus esculentus L. Moench) is a type of vegetable popular in various parts of the world. Okra has bioactive components such as flavonoids, polyphenols, and saponins that have the potential as antioxidants and anti-inflammatories [1]. Based on Utami (2018), purple okra has a higher phenol content and quercetin levels (2,034 ± 70.474 mg GAE 100 g-1 and 3,965 ± 0.449 mg 100 g-1) compared to green okra (1,807 ± 60.332 mg GAE 100 g-1 and 1,849 ± 0.449 mg 100 g-1) [2]. Not only okra pods, but okra mucilage is also proven to contain bioactive components that have health benefits for the human body. Bioactive compounds in purple okra mucilage, can be utilized in functional food. This study determined the effect of mucilage addition on the antioxidant properties of purple okra pudding. The addition of mucilage significantly (p<0.001) affected the antioxidant activity tested using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. Purple okra pudding with 20% mucilage has the highest antioxidant activity, which is 59.02% free radical inhibition that is equivalent with 24.95 mg vitamin C g⁻¹ extract, and an IC50 value of 351.23. However, the addition of mucilage did not have a significant effect on total flavonoids and phenol content (p>0.05).

The popularity of ready-to-serve foods has increased in Indonesia, particularly among busy consumers with limited time for cooking at home. However, the consumption of ready-to-serve foods high in sugar, salt, and fat (SSF) has prompted concerns regarding their potential adverse health impacts when consumed excessively. The present study aimed to investigate consumers’ behavior and perception regarding the purchase of ready-to-serve foods and the practice of food producers in providing these products. The study employed a structured questionnaire involving 100 consumers selected based on purposive sampling. Additionally, focus group discussions were conducted with 80 ready-to-serve food producers across five Indonesian cities using a cross-sectional research design. The data analysis, conducted using binary logistics, yielded significant findings regarding the relationship between consumers’ income and their purchase decisions regarding ready-to-serve food. This study revealed that price (42%), taste (31%), and accessibility (23%) were the primary factors influencing consumers’ food choices. However, it also indicated that nutrition and health aspects received inadequate attention from consumers, which is a cause for concern. Concurrently, the producers who participated in this study indicated that they prioritize sanitation and hygiene (53.8%) in their food production, citing regulatory requirements as the primary driver of this practice. It is regrettable that the majority of the producers (92.5%) lacked information regarding the nutrition content of their products. Moreover, they did not actively contribute (2%-11%) to controlling SSF levels except to respond to consumers’ demands. These findings underscore the necessity for enhanced awareness campaigns and implementation strategies involving all stakeholders to promote healthier, ready-to-serve foods. The implications of these findings for future policy and practice are significant, highlighting the need for a more comprehensive approach to nutrition education and labeling in the ready-to-serve food industry in Indonesia.

Ready-to-use therapeutic food (RUTF) is a lipid-based product used to treat severe acute malnutrition (SAM) in children under five years old without clinical complications. In Indonesia, new RUTF formulas have been created using local protein sources, resulting in milk-based, legumes-based, fish-based, and soy-fish-based RUTFs. Among these, milk-based RUTF was the most preferred and was enhanced with a vitamin and mineral premix to meet WHO, UNICEF, and FAO standards. The nutrient content, including proximate composition, vitamins, minerals, amino acids, and fatty acids, was assessed using standardized methods. Safety was evaluated for mycotoxins, microorganisms, and heavy metals. The results indicated that the nutritional content met RUTF guidelines, with no heavy metal contamination and acceptable levels of mycotoxins and microorganisms. This study suggests that producing safe RUTF from local resources with high nutritional value is feasible and likely to be well-received by the local population, offering sustainable prospects.

With the global population set to reach 9.7 billion by 2050, posing a potential 75% increase in food demand, this study examined the viability of edible insects as a sustainable protein source compared with beef. Employing a meta-analysis approach, data were synthesized from studies conducted over the past 13 years, using Hedges’ d effect size and mixed model methods. The parameter values included the nutritional, environmental, and economic aspects of edible insects. Out of 10,119 articles screened, 222 were selected for analysis, revealing 135 different species. Subsequently, 10 species were selected, based on the most comprehensive data available, for mixed model analysis. Although the protein content of these 10 edible insect species was generally lower than that of beef, certain species exhibited amino acid scores surpassing those of beef. Edible insects also exhibited significantly higher calcium, iron, and zinc content compared with beef. Environmental aspects may enhance the value of edible insects as they exhibited greater advantages compared with beef. Despite some identified risks in incorporating edible insects into the diets of humans and animals, there remain potential areas for further investigation and development, such as addressing fat content, indigestible carbohydrate, availability, and sustainability aspects. Further research is required to promote local edible insect products as nutritious food and feed.

This research aimed to analyze the potency of purple okra-based products in improving the antioxidant status of healthy adults. Thirty adults with high body fat percentages were allocated into three groups: the first group was treated with 100 g of purple okra pudding/day, the second group was provided with a purple okra extract supplement that contained 3.80 g of extract/day, and the third group was a control group. The intervention was carried out for 28 days. All subjects were exposed to nutrition education, and data on their characteristics, food intake, and physical activity level were collected. The results showed that purple okra pudding and supplement had antioxidant activity of 0.39 and 455.39 mg AEAC/g extract, IC50 of 543.79 and 71.78 ppm, and total phenol of 6.21 and 24.49 mg GAE/g extract, respectively. There were significant differences among subject groups in energy, protein, and fat intake as well as physical activity level. The group treated with purple okra pudding showed a significantly higher ΔSOD after the intervention, most probably due to the role of antioxidants contained in purple okra in upregulating antioxidant defense. In contrary, there was a declining trend of ΔSOD in the group treated with purple okra extract supplement. The different effects observed between the two groups might be due to the different phenol contents between the two intervention products. This study showed that purple okra has the potential as a functional food and health supplement in improving the antioxidant status of healthy adults with high body fat percentages as indicated by a higher change of SOD level (0.08 u/mL) in comparison to the control (-0.07 u/mL).

This study aims to develop and investigate the nutritional value of gourami dim sum products with chicken liver substitution. The research phase includes formulation and nutrient content analysis. Based on the results, one serving of selected formula of gourami dim sum can provide 6.4% to 7.1% of the energy requirement. The dim sum can be claimed as a low in fat and high in iron and vitamin A product.

The purpose of this study was to develop chicken nuggets with the addition of chicken liver and analyze their nutritional content. Nugget with 10% chicken substituted with chicken liver was the selected formulation. The nutrient profile of the selected nugget formula was: 56.8 g/100 g moisture, 1.46 g/100 g ash, 14.66 g/100 g protein, 6.5 g/100 g fat, 12.92 g/100 g carbohydrates, 16.39 mg/100 g iron, and 760.16 RE /100 g vitamin A. One serving of the selected nugget formula is equivalent to 100 g (4 pieces) that contribute 168 kcal energy. The selected formulations have met the claims for low fat, high in iron and vitamin A, and source of protein.