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作 者：A. Wijanarka ;T. Sudargo ;E. Harmayani 等
出 处：Pakistan Journal of Nutrition. 2016 ;15(7):649-654.doi:10.3923/pjn.2016.649.654
出 版 社：Asian Network for Scientific Information
文 章 ID：183143018
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作 者：Sri Budi Wahjuningsih ;Y. Marsono ;Danar Praseptiangga 等
出 处：Pakistan Journal of Nutrition. 2016 ;15(7):667-672.doi:10.3923/pjn.2016.667.672
出 版 社：Asian Network for Scientific Information
文 章 ID：183143021
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SIFAT HIPOGLIKEMIK DAN HIPOKOLESTEROLEMIK PROTEIN KEDELAI PADA TIKUS MODEL TOLERANSI GLUKOSA TERGANGGU (TGT) INDUKSI ALLOKSAN 1) [Hypoglycemic and Hypocholesterolemic Activities of Soy Protein on Impared Glucose Intolerant Rats Induced by Alloxan] Masun Lasimo 2 ) , Zuheid Noor 3) , dan Y. Marsono 3) 1) Makalah dipresentasikan pada Seminar Nasional PATPI, Semarang 9-10 Oktober 2001 2) PascasarjanaIlmu dan Teknologi Pangan UGM - Yogyakarta 3) Fakultas Teknologi Pertanian UGM - Yogyakarta ABSTRACT Previous studies indicated that soy protein had hypoglycemic and hypocholesterolemic activity in induced diabetic rats. However when combined with different sources of carbohydrate, the effects were not known yet. The purpose of this research was to evaluate the hypogylcemic and hypocholesterolemic properties of soy protein combined with cornstarch or wheat flour, on four groups of impaired glucose tolerance (IGT) alloxan induced male Wistar rats models. During the first two weeks, rats were given high fat and cholesterol diet to induce hypercholesterolemic. On the third week, rats were injected with alloxan 60 mg/kg body weight to induce hyperglycemia, and in the following three weeks each group was given one of the following, casein+cornstach (CC), soy protein+cornstarch (SC), casein+wheat flour (CW), or soy protein +wheat flour (SW). The glucose and lipid concentrations of blood of individual rat were measured before and, 1st , 7th, 14th, and 21th day after the injection of alloxan. The results showed that the soy protein diets have hypoglycemic and hypocholestrolemic activity as compared to casein diets. The different source of carbohydrate diet affected hypocholesterolemic property of soy protein, but did not affect hypoglycemic property. It seems that the SC diet decreases glucose concentration more than the SW diet (17,45% and 7,04% from baseline, respectively). The SC diet had more ability to decrease total and LDL cholesterol (9,52% and 21, 89% from baseline, respectively), while the SW diet had more ability to decrease triglycerides (24,64% from baseline). Key words: Soy protein, hypoglycemic, hypocholesterolemic, impaired glucose tolerance (IGT) and alloxan induced
作 者：Masun Lasimo ;Zuheid Noor ;Y. Marsono
出 处：Jurnal Teknologi Dan Industri Pangan. 2002 ;13(2):136.doi:10.6066/4341
出 版 社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
文 章 ID：100029207
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EFEK SUPLEMENTASI LAKTOFERIN PADA SUSU FORMULA TERHADAP AVAILABILITAS ZAT BESI, OKSIDASI LEMAK DAN PERTUMBUHAN Escherichia coli PADA SALURAN PENCERNAAN TIKUS [The Effects of Lactoferrin Supplementation to Infant Formula on Iron Availability, Lipid Oxidation and Escherichia coli Growth in RatsIntestine] Enny Purwati Nurlaili 1) , Mary Astuti 2) , dan Y. Marsono 2) 1) Staf Pengajar Fakultas Teknologi Pertanian UNTAG Semarang 2 ) Staf Pengajar Fakultas Teknologi Pertanian Univ. Gadjah Mada Yogyakarta ABSTRACT A research on lactoferrin supplementation to infant formula has been conducted. The objectives of this research were to study the effects of consumption of the supplemented formula on iron availability, lipid oxidation and growth of Escherichia coli in the intestine. Fifthly newly born rats and their mother (10 rats) were used.They were divided into 5 groups of 10 newly born and 2 mother rats, and were given five different infant formula respectivelly i.e. FEAN (inorganic Fe supplementation), FEOR ( lactoferrin supplementation), FECAMP (inorganic and lactoferrin supplementation), Control (no Fe supplementation) and Placebo. FeSO4. 7 H2O and lactoferrin were used as the source of inorganic and organic Fe respectively. During the experiment the rat baby also got regular milk from their mothers which were fed by AIN 93 diet. After 30 days of intervention, blood were withdrawn from the retro orbital plexus for Hb, Fe and TBARS determination. The rats were executed and liver was taken for Fe and TBARS analysis and large intestine were withdrawn for Escherichia coli determination. It was found that Fe supplementation of the formula have no effects on the serum total Fe, increase the total hemoglobin of the baby but was not significantly different between the sources of the Fe. Total Fe of the liver was highest in FECAMP and FEOR rats (101.3 ppm and 83.38 ppm, respectively) and lowest in the Placebo groups (58.1 ppm). Inorganic Fe supplementation increase TBARS of the serum and liver of the rats. Number of total Escherichia coli was lowest in FEOR groups (1.7 10 7 cfu ) and was highest in FEAN rats (7.5 10 7 cfu). Key words : Lactoferrin Supplementation, Iron Availability, Lipid Oxidation, and E. coli growth.
作 者：Enny Purwati Nurlaili ;Mary Astuti ;Y. Marsono
出 处：Jurnal Teknologi Dan Industri Pangan. 2002 ;13(3):240.doi:10.6066/4436
出 版 社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
文 章 ID：100029230
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KINETIKA PERUBAHAN KADAR 5-Hydroxymethyl -2-Furfural (HMF) BAHAN MAKANAN BERPATI SELAMA PENGGORENGAN [Kinetics of Changes of 5-Hydroxymethyl-2-Furfural (HMF) Content Of Starchy Food during Frying] Supriyanto1), Budi Rahardjo2), Y. Marsono3), dan Supranto4) 1). Mahasiswa Program S3 PS Teknik Pertanian UGM, Dosen pada Fakultas Pertanian UNISMA Bekasi 2). Guru Besar pada Jusrusan Teknik Pertanian, Fakultas Teknologi Pertanian UGM Yogyakarta 3). Guru Besar pada Jusrusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian UGM 4). Lektor Kepala pada Jurusan Teknik Kimia Fakulltas Teknik UGM Diterima 28 Agustus 2006 / Disetujui 15 November 2006 ABSTRACT Cooking of the starchy foods at high temperature can result in formation of 5-Hydroxymethyl-2-Furfural (HMF) compound. The HMF content of starchy foods changes during the heat treatment in the frying process. The rate of change of the HMF content during frying depends on oil temperature, initial water content and the amylosa – amylopctin ratio of the material. The objective of the research was to study the kinetics of HMF change in the starchy foods during frying process. The change of the HMF content was assumed following by the first order kinetic model. The samples used in the experiment were the dried dough corn powders. The dough was made of a mixture of two varietes of corn with different amylosa – amylopectin content, with variation on the composition of the mixture. Bisma variety was used as the high amylosa ( low amylopectin) and Pulut (waxy) was used as the low amylosa (high amylopectin).The samples were fried in palm oil using a deep fat frying method with variation of oil temperature, initial water content and content of amylosa – amylopektin ratio. The HMF of the fried product was extracted with absolute ethanol and the extracts were determined by UV-Vis Spectrophotometer at 281,5 nm. The result indicated that the rate of change of the HMF content in corn increased with the increasing oil temperature and amylosa content and decreased with initial water content. The model applied to the changing on HMF content showed that the equation : Xhmf = A (1– B e-km t ) (with Xhmf = the HMF content; km = The rate of the HMF changing; t = frying time; A and B = the contsnts) can be used for estimation the change of the HMF content of the corn fried product during the frying process Key words : Starchy foods, 5-Hydroxymethyl-2-Furfural (HMF), The first order kinetic model.
作 者：Supriyanto , ;Budi Rahardjo ;Y. Marsono 等
出 处：Jurnal Teknologi Dan Industri Pangan. 2006 ;17(2):109.doi:10.6066/426
出 版 社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
文 章 ID：100029247
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作 者：Supriyanto . ;Budi Rahardjo ;Y Marsono 等
出 处：Jurnal Teknologi Dan Industri Pangan. 2006 ;17(1):28.doi:10.6066/409
出 版 社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
文 章 ID：100029263
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作 者：Yusmarini ;R. Indrati ;T. Utami 等
出 处：Jurnal Teknologi Dan Industri Pangan. 2010 ;21(2):129.doi:10.6066/3409
出 版 社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
文 章 ID：100029331
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SIFAT HIPOGLISEMIK PAKAN TINGGI PROTEIN KEDELAI PADA MODEL DIABEIK INDUKSI ALLOXAN [Hypoglicemic Property of a High-Protein Soybean Based Feed in Model alloxan Induced Diabetic] C. Retnaningsih 1) , Zuheid Noor 2) dan Y. Marsono 2) 1) Staf Pengajar PS Teknologi Pangan, Universitas Katilok Seogijapranata, Semarang 2) Staf Pengajar Fakultas Teknologi Pertanian, Universitas Gajah Mada, Yogyakarta ABSTRACT Hypoglicemic properties of soybean protein were evaluated in alloxan-induced diabetic rats. Twenty eight mature male Sprague Dawley (SD) rats (250-300g) were used and divided into four groups of seven rats. They were: 1) Placebo Standars (PS); 2) Alloxan Injection Standard (AS); 3) Alloxan injection soybean protein 250% (APK 250) dan 4) Alloxen injection soybean protein 100% (APK 100). One group was injected with aquabidest (Placebo) and three group were diabetic induced by alloxan injection (80 mg/kg of body weight by intramuscular injection). Placebo-Standard (PS) and Alloxan injection Standar (AS) groups were fed standard diet whereas APK 250 100 were fed soybean protein deit for 42 days. Concentration of serum glucose was determined before incention (0day) and 1, 2, 143, 21, 28, 35, and 42 days after injection. The result showed that alloxan injection increased the level of serum glucose. Bioassay experiment demonstrated that diet on high conceration of soybean protein (250%) decreased the level of serum glucose from 351,44 mg/dl to 230,62 mg/dl (34,37%) while soy protein 100% descreased the level of serum glucose. Key words: Hypoglicemic, soybean, diabetic and glucose.
作 者：C. Retnaningsih ;Zuheid Noor ;Y. Marsono
出 处：Jurnal Teknologi Dan Industri Pangan. 2001 ;12(2):141.doi:10.6066/4502
出 版 社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
文 章 ID：100029386
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作 者：Y Marsono ;Zuheid Noor ;Fitri Rahmawati
出 处：Jurnal Teknologi Dan Industri Pangan. 2003 ;14(1):1.doi:10.6066/636
出 版 社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
文 章 ID：100029490
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INDEKS GLISEMIK KACANG-KACANGAN [Glycemic Index of Selected Legumes] Y. Marsono 1) , P. Wiyono 2) , dan Zuheid Noor 1) 1) Staff of the Faculty of Agricultural Tecnology and Research Scientist of the Center for Food and Nutrition Studies, Gadjah Mada University 2) Staff of the Faculty of Medicine, Gadjah Mada University. ABSTRACT Nutritional management for diabetic patients based on selection of low available carbohydrate foods has been criticized because the same availability of carbohydrate in different foods may result in different degree of glycemic response. This management is now being corrected by additional aid in selecting foods with the glycemic index (GI) of foods. GI is a measure of the glycemic response to the carbohydrate component within a food relative to the response to an equal carbohydrate portion of reference food (glucose or white bread). In Indonesia, data of the glycemic index of foods is still very limited. The objectives of the research are to provide GI of selected legumes, including red bean (Vigna umbellata), Mung bean (Phaseolus aureus), cow pea (Vigna sinensis ENDL), pigeon pea (Cajanus cajan MILLSPAUGH), edible podded peas (Pisum sativum LINN) and soy bean (Glycine max MERR). Eleventh health and normal volunteers (not diabetic) were provided. The volunteers took an overnight fasting, blood were drawn in the morning and analyzed for serum glucose. Then they were given the test legumes containing total carbohydrates equivalent to 25-g glucose to be consumed. Blood samples were drawn for glucose measurement every 30 minutes until 120 min after meal. Serum glucose was determined enzymatically and the glucose responses were drawn graphically. The GI of the beans studied was lowest for red bean (26) and highest for mung bean (76), Edible podded pea and soy bean had similar value of GI i.e. 30 and 31; whereas pigeon and cow pea had a higher value i.e. 35 and 51, respectively. Key words: Glycemic index, glucose response, beans, and diabetic
作 者：Y. Marsono ;P. Wiyono ;Zuheid Noor
出 处：Jurnal Teknologi Dan Industri Pangan. 2002 ;13(3):211.doi:10.6066/4433
出 版 社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
文 章 ID：100029504
