Retention of Vitamin A by Tempe and Fortified Bulk Cooking Oil Used in Repeated Frying

Siti Aminah
The repeated use of cooking oil causes the decrease of quality of the oil fortified with vitamin A. The reactions taking place during the frying will destroy the stability of vitamin A on the cooking oil and the material being fried. The objective of this research in general is to find out the influence of repeated frying and concentration of vitamin A to the retention of vitamin A on the tempe and the cooking oil.

ACCEPTABILITY AND IN VITRO PROTEIN QUALITY OF BLACK SOYBEAN TEMPE (Glycine soja) WITH COOKED BY HIGH TEMPERATURE

Nurhidajah

Food processing with high temperatures can cause a variety of chemical reactions that are beneficial or detrimental. Protein is one of the important nutrients that easily reacts on heat processing. The purpose of this study is to evaluate the acceptability variations of processing, analyze the quality of proteins in vitro in the black soybean tempe and compare four ways of processing (boiling, steaming, frying and roasting toward the digestibility and the quality of proteins in vitro, with the control without treatment.  

FORTIFICATION OF INORGANIC OR ORGANIC IRON WITH PROVITAMIN A PUMPKIN (Cucurbita moschata) IN WET NOODLE TO INCREASE IRON BIOAVAILABILITY

Ninik Rustanti

Succesfull iron fortification depends on the bioavailability of iron fortificants such as organic and inorganic iron and their interaction with other micronutrient such as vitamin A or provitamin A. This experiment was conducted to fortify iron (organic and inorganic) with or without provitamin A pumpkin in wet noodle and  to study its effect on panelist acceptance, nutrient  content and bioavailability in mice.

FACTORS ASSOCIATED TO ADOLESCENTS’ BONE DENSITY

WULANDARI MEIKAWATI

Background: Calcium reqquirement during adolescence is higher than the other period of life. Several studies showed that adolescents’ calcium intake was relatively low, which may result in the higher risk of lower bone density

EFFECT OF VITAMIN E SUPPLEMENTATION ON LIPID PROFILE IN DISLIPIDEMIC PATIENTS

Diah Krisnansari
The prevalence of dislipidemia in Indonesia increase lately. Vitamin E as the antioxidants have important role in increasing cholesterol metabolism, protecting Low Density Lipoprotein (LDL) cholesterol against oxidation and increasing level of High Density Lipoprotein (HDL). The aim of this study was to investigate the effect of vitamin E supplementation on lipid profile in dislipidemic patients.

"Uwi ungu" is a source of involving corms which has not been optimally explored for its nutritions properties

Teguh Budiharjo
"Uwi ungu" is a source of involving corms which has not been optimally explored for its nutritions properties. “Uwi ungu" is a source of carbohydrate which containins phenolic compound, and high in anthocyanin, one of antioxidants.  The Purpose of this research is to examine the of processing type of “uwi ungu” to nutrients content, compound phenolic, anthocyanin, antioxidant activity and colour intensity. 

CORRELATION BETWEEN ACUTE RESPIRATORY INFECTION EPISODES AND GROWTH DURING 3 – 6 MONTHS INFANTS A STUDY IN SURUH SUBDISTRICT SEMARANG DISTRICT

Erna Kusuma Wati

Background : Acute Respiratory Infection that related with growth faltering and infant mortality rate. The objective of this study was to analized the relationship between acute respiratory infection episodes with the growth rate during 3 - 6 months in Suruh Subdistrict Semarang District