Penilaian status gizi dengan biokimia adalah. ( Type and Amount of Mangrove Worm, Snail and Shell Consumed by People Live in Mimika’s Estuary, Papua)Pengertian Bahan Pangan, Penggolongan, Sifat dan Bentuk adalah sumber bahan makanan yang bisanya berasal dari tumbuhan dan hewan, yang dimana bahan makanan ituKetahanan pangan rumah tangga dapat dibangun melalui pemanfaatan lahan pertanian dan lahan pekarangan yang ada di sekitar rumah dengan tanaman pangan, ternak kecil, ikan dan unggas.Dengan semakin sempitnya kepemilikan lahan, perlu dioptimalkan pemanfaatan peKarangan yang disamping sebagai pendapatan keluarga, juga untuk mencukupi kebutuhan gizi. Langkah penting yang telah dilakukan dalam rangka merumuskan kebijakan ketahanan pangan nasional adalah melalui DKP telah terbangun kesepahaman dan kesepakatan melalui Rapat-rapat Pokja,JENIS DAN JUMLAH KONSUMSI TAMBELO, SIPUT DAN KERANG OLEH PENDUDUK DI KAWASAN MUARA MIMIKA, PAPUANo Kode Nama Mata Kuliah SKS Dokumen Semester 1 1 UUW00003 Pancasila dan Kewarganegaraan 3 RPS 2 UUW00004 Bahasa Indonesia 2 RPS 3 UUW00007 Bahasa Inggris 2 (024) 76402881 gizifk.undip.ac.id BerandaJurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition) is a scientific publication in the fields of food science, food technology, and nutrition, including food chemistry and biochemistry, food engineering, microbiology, food safety, sensory properties and food quality, development of food products, nutrition and health, functional food and health, and other food related. Ketersediaan, distribusi, dan konsumsi serta mutu, gizi, dan keamanan pangan dan (2) melaksanakan evaluasi dan pengendalian pemantapan ketahanan pangan nasional.The data collected include socio-economic of the family, type and amount of MSS consumption. About 30 people for each village – consist of children (2-10 yrs), teenages (11-19 yrs) and adults (>=20 yrs) from both sexes, were selected as subjects. Daya beli dan Ketahanan Pangan di KeluargaHardinsyah 1, Agus Sumule 2 dan John Letsoin 21 Staf Pengajar Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA), IPB.2 Staf Pengajar Fakultas Pertanian (Faperta), Universitas Papua.This study is intended to analyse type and amount of MSS (Mangrove worm, Snail and Shell) consumed by the local people live in 12 estuary villages of Mimika. Survei Konsumsi Makanan Survei konsumsi makanan adalah metode penentuan status gizi secara tidak langsung dengan.Mollusca such as tambelo – a mangrove worm, snail and shell (TSS) contain essential amino acids and micronutrients required for optimum health. This implies that the MSS play important roles in the diet of the local people of Mimika’s estuary.Keywords: snail and shell, mollusca, intake, estuary, Papua.PERSEPSI MASYARAKAT TENTANG MANFAAT BUDAYA DAN KESEHATAN MENGONSUMSI TAMBELO, SIPUT DAN KERANG DI MIMIKA, PAPUA( Perception on Curtural and Health Benefit of Consuming Typical Molluscas by Mimika’s Estuary Community, Papua)Hardinsyah 1, Agus Sumule 2, John Letsoin 2 dan Jaan Barausau 31 Staf Pengajar Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA), IPB2 Staf Pengajar Fakultas Pertanian (Faperta),Universitas Papua.3 Staf Lembaga Bantuan Hukum (LBH), Kabupaten Mimika.Some local foods have cultural and health benefits. Intake data by village showed that, the highest intake of tambelo was in male of Mioko ( 542.1± 730.8 g/week), t he highest intake of snail was in female of Karaka ( 649.2± 487.9 g/week), and so for shell (599.8± 484.0 g/week). Among the age groups, the highest intake of tambelo ( 433.2± 627.5 g/week ) and snail ( 133.8± 387.9 g/week ) was in adults, but the highest intake of shell ( 213.7± 369.7 g/week ) was in teenages. The mean intake of tambelo, snail and shell was 290.1± 509.4, 96.0± 271.2, and 152.8± 278.6 g/week respectively in edible portion.In terms of culture, t ambelos (Bactronophorus thoracites and Bankia orcutti) are used as a special entry food for local custome rituals and both snails (Telecopium telescopiu, Nerita balteata, dan Naqueita capicana) and shells (Geloina cf coaxan dan Geloina, sp) are used as a special main menu for lokal costume rituals. The results showed that the TSS has significant intangible benefits for culture and health of Mimika’s estuary community. The data collected covers socio-economic of the family, perception of subjects on cultural and health benefits of the TSS, and ways to consume the TSS. For this purpose 158 people of the 12 estuary villages, which consist of children (1-11 yrs), teenages (12-19 yrs) and adults (>20 yrs) from both sexes, were selected as subjects.
Ekologi Pangan Dan Gizi PS 3 UUW00007 BahasaThe eating frequency of 1-2 times daily is still dominant in the households of both locations of research. Mother’s nutrition knowledge is better in Indramayu than in Bogor. The data was collected through questionnaires. In Bogor, 375 samples and in Indramayu 376 samples were selected randomly, so the total samples are 751. Htc open pan 360 app for macA Structural Equation Modelling (SEM) Lisrel program was used to analyse the data. A total of 100 elderly (age range 60 – 85 years mean 68.4 year) were actively participated. The site of study was purposively selected at three “kelurahan ” : Budi agung, Baranangsiang, and Situ Gede in Bogor City. The vegetable consumption in Bogor is relatively high, but fruit consumption is lower than that in Indramayu.Keywords : nutritional knowledge, food habits, householdMODEL HUBUNGAN ASPEK PSIKOSOSIAL DAN AKTIFITAS FISIK DENGAN STATUS GIZI LANSIA( The Correlation Model of Psychosocial and Physical Activity Aspect with Nutritional Status of the Elderly)1 Staf Pengajar Jurusan IKK, FT, Universitas Negeri Jakarta.2 Staf Pengajar Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA) IPB.The aims of this research was to analyze the correlation of psychosocial and physical aspect with nutritional status of the elderly reside in community dwelling. Less than a piece of meat/week, and less than 1 egg/week, except for the consumption of fish in Indramayu, which is relatively high. The consumption of food from animal sources (meat and eggs) in both regions of research is generally still low, i.e. Stir-frying, especially for tempe, tofu, and tauge, was a frequent way done by poor and rich households, both in urban and rural areas. The average time used to process the soy-products varied, depended on the way of processing and number of the product processed. Besides, there were also some soy products that consumed directly at a household level after factorized processing, namely as soy-sauce and soy-milk. The mostly ways to process the soy products were stir-frying, deep-frying, toasting, boiling, and ‘bacem’. However, the acceptance level of household on tauco, soy-milk, and soy-flower was still low, namely less than 50%.Keywords : handling, processing, acceptance, soy-products. It was found that more than 90% of households in rural and urban areas stated “like” and “like very much” tempe, tofu, and soy-sauce. The everage time used by urban households to fry the soy-products was shorter than time used by rural households.
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