Publikasi Scopus 926 artikel (Per 14 Maret 2022)

Taufiqa Z., Chandra D.N., Helmizar H., Lipoeto N.I., Hegar B.
57295694500;57190861000;57193098406;6507795270;6506273944;
Micronutrient content and total lactic acid bacteria of dadiah pudding as food supplementation for pregnant women
2021
Open Access Macedonian Journal of Medical Sciences
9
1149
1155
Department of Nutrition, Doctoral Program, Faculty of Medicine, Universitas Indonesia, Jakarta, 10430, Indonesia; Medical Education Unit, Faculty of Medicine, Universitas Andalas, Padang, 25144, Indonesia; Department of Nutrition, Faculty of Medicine, Universitas Indonesia, Cipto Mangunkusumo Hospital, Jakarta, 10430, Indonesia; Department of Nutrition, Faculty of Public Health, Universitas Andalas, Padang, 25144, Indonesia; Department of Nutrition, Faculty of Medicine, Universitas Andalas, Padang, 25144, Indonesia; Department of Pediatrics, Faculty of Medicine, Universitas Indonesia, Cipto Mangunkusumo Hospital, Jakarta, 10430, Indonesia
Taufiqa, Z., Department of Nutrition, Doctoral Program, Faculty of Medicine, Universitas Indonesia, Jakarta, 10430, Indonesia, Medical Education Unit, Faculty of Medicine, Universitas Andalas, Padang, 25144, Indonesia; Chandra, D.N., Department of Nutrition, Faculty of Medicine, Universitas Indonesia, Cipto Mangunkusumo Hospital, Jakarta, 10430, Indonesia; Helmizar, H., Department of Nutrition, Faculty of Public Health, Universitas Andalas, Padang, 25144, Indonesia; Lipoeto, N.I., Department of Nutrition, Faculty of Medicine, Universitas Andalas, Padang, 25144, Indonesia; Hegar, B., Department of Pediatrics, Faculty of Medicine, Universitas Indonesia, Cipto Mangunkusumo Hospital, Jakarta, 10430, Indonesia
BACKGROUND: Dadiah, traditional yogurt from Indonesia, which is known as a source of probiotics, also contains micronutrients. AIM: This descriptive study aimed to determine whether additional ingredients and processes during the manufacture of Dadiah pudding maintain the iron, zinc, calcium, and total lactic acid bacteria (LAB) contents. METHODS: Dadiah pudding was made using Dadiah originated from Bukittinggi, West Sumatra. Micronutrient levels were analyzed according to Indonesian National Standard 01-2896-1998. The total LAB were counted by inoculating samples on Man, Rogosa, and Sharpe agar with serial dilution, and morphological identification was carried out using gram stain. RESULTS: In 100 g of original Dadiah, mango and chocolate Dadiah pudding contained 347.98, 276.61, and 279.29 mg of calcium; 4.87, 3.75, and 6.31 mg of zinc; 6.53, 6.60, and 9.39 mg of iron; and 6.4 × 10⁹, 6.1 × 10⁹, and 2.4 × 10⁹ CFU/ml LAB, respectively. CONCLUSION: This study found that modifying the original Dadiah into Dadiah pudding has been proved to affect the concentration of calcium, zinc, and iron and to maintain total LAB. We suggest that consuming Dadiah pudding may be a good choice as a food supplementation for pregnant women to optimize the golden period outcomes. © 2021 Zuhrah Taufiqa, Dian Novita Chandra, Helmizar Helmizar, Nur Indrawaty Lipoeto, Badriul Hegar.
Dadiah pudding; Lactic acid bacteria; Micronutrients; Pregnant women; Probiotic
calcium; iron; probiotic agent; trace element; yoghurt; zinc; adult; Article; bacterial count; colony forming unit; controlled study; dietary supplement; double blind procedure; female; fermentation; fermented product; food frequency questionnaire; food industry; gestational age; Gram staining; health center; human; human experiment; Indonesia; informed consent; lactic acid bacterium; microbial morphology; micronutrient intake; middle aged; normal human; pregnancy outcome; pregnant woman; randomized controlled trial; young adult
Scientific Foundation SPIROSKI
18579655
Article
Q3
288
15252