Konsep Dasar Ilmu Gizi

2021 ◽  
Author(s):  
Nurul Inayaht
Keyword(s):  
Protein Efficiency Ratio ◽  
Efficiency Ratio ◽  
Protein Utilization ◽  
Nutrition Science ◽  
Normal Vitamin ◽  
Net Protein

Pengertian dari ilmu gizi (nutrition science) adalah “ Ilmu yg mempelajari segala sesuatu tentang makanan dalam hubungannya dengan kesehatan optimal”. Karbohidrat merupakan senyawa organik yang terdiri dari unsur karbon (C), hidrogen (H), dan oksigen(O) . Fungsi Karbohidrat adalah sebagai Sumber energi, pemberi rasa manis pada makanan, penghemat protein, pengatur metabolisme lemak, membantu pengeluaran feses. Lemak adalah senyawa organik yang larut dalam pelarut non polar seperti etanol, kloroform dan benzena, tetapi tidak larut dalam air. Lemak mengandung karbon , hidrogen dan oksigen. Fungsi umum lemak di dalam tubuh adalah menghasilkan energi terkonsentrasi yang memberikan kalori sebesar 9 kal/gram.Protein terdiri atas rantai-rantai panjang asam amino yang terikat satu sama lain dalam ikatan peptide. Asam amino terdiri atas unsur-unsur karbon, hidrogen, oksigen dan nitrogen, unsur nitrogen adalah unsur utama protein, Mutu protein ditentukan melalui : Nilai Biologik (NB), Net Protein Utilization (NPU), Protein Efficiency Ratio (PER), dan Skor Kimia (Skor Asam Amino). Vitamin adalah senyawa organik yang tersusun dari karbon, hidrogen, oksigen, dan terkadang nitrogen atau elemen lain yang dibutuhkan dalam jumlah kecil agar metabolisme, pertumbuhan dan perkembangan berjalan normal. Vitamin dapat dipilahkan menjadi 2 kelompok yaitu kelompok yang larut dalam lemak dan yang larut dalam air. Mineral berdasarkan kebutuhan digolongkan menjadi mineral makro dan mineral mikro.

NUTRITIONAL EVALUATION OF AN ENSILED PRODUCT FROM FISH

1965 ◽  
Vol 43 (11) ◽  
pp. 1879-1883 ◽  
Author(s):  
M. A. Krishnaswamy ◽  
S. B. Kadkol ◽  
G. D. Revankar
Keyword(s):  
Protein Efficiency Ratio ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Efficiency Ratio ◽  
Protein Ratio ◽  
Protein Utilization ◽  
Streptococcus Lactis ◽  
Available Lysine ◽  
Net Protein

Ensiled fish was prepared from a local variety of freshwater fish (Barbus carnaticus) by fermentation with a pure culture of Streptococcus lactis, commercial lactose being used as a source of fermentable carbohydrate. The fermented material (pH 4.7) was roller dried. The finished product was cream colored and had a somewhat aromatic odor. It had a protein content of about 72%. Total lysine, available lysine, methionine, cystine, and tryptophan of the ensiled fish (expressed as g/16 g N) were 10.1, 8.1, 3.6, 1.1, and 1.2%, respectively. Hygienically, the product, being free from coliforms, enterococci, Salmonella, coagulase-positive staphylococci, and pathogenic anaerobes, was satisfactory. The biological value of the product as determined by protein efficiency ratio (3.3), net protein utilization (82.3%), and net protein ratio (4.2) was not significantly different from that of skim milk powder, which has a protein efficiency ratio of 3.2, net protein utilization of 82.8%, and net protein ratio of 4.9.

scholarly journals Fortifying pork liver mixture: Evaluation of protein quality and iron bioavailability – Part 2

2017 ◽  
Vol 30 (6) ◽  
pp. 817-826
Author(s):  
Silvana Mariana SREBERNICH ◽  
Gisele Mara Silva GONÇALVES ◽  
Semíramis Martins Álvares DOMENE
Keyword(s):  
Ferrous Sulfate ◽  
Protein Efficiency Ratio ◽  
Protein Quality ◽  
Iron Bioavailability ◽  
Standard Diet ◽  
Efficiency Ratio ◽  
Protein Retention ◽  
Pork Liver ◽  
Significant Difference ◽  
Net Protein

ABSTRACT Objective To evaluate the protein quality and iron bioavailability of a fortifying mixture based on pork liver. Methods Determinations of protein efficiency ratio, net protein utilization, true digestibility and hemoglobin regeneration efficiency by depletion and repletion were performed. In the depletion phase, the animals (male Wistar rats) received an iron-free AIN–93G diet and in the repletion phase they received the following diets: standard AIN–93G diet, fortifying mixture and standard diet containing heptahydrated ferrous sulfate for comparison. Results For standard AIN–93G diet and fortifying mixture the results were 3.75 and 4.04 for protein efficiency ratio and 3.53 and 3.63 for net protein retention, showing that the presence of pork liver in the diet promoted an increase in protein efficiency ratio and net protein retention (not statistically significant). True digestibility results obtained with the fortifying mixture (97.16%) were higher than those obtained with the standard AIN–93G diet (casein), but without significant difference. The hemoglobin regeneration efficiency values obtained for standard AIN–93G diet, fortifying mixture and standard diet containing heptahydrated ferrous sulfate were 50.69, 31.96 and 29.96%, respectively, showing a statistically significant difference between the control (standard AIN–93G diet) and test (fortifying mixture and standard diet containing heptahydrated ferrous sulfate) samples, but not between the test samples. Conclusion The fortifying mixture showed a high protein efficiency ratio value of 4.04 and a high relative biological value (108%) and it can be added to soups, creams and meats in day-care centers for the prevention of iron-deficiency in children of school age.

The impact of laboratory chow for rats in the experiments: Chemical and biological evaluation of nine grain-based diet options

2017 ◽  
Vol 37 (3) ◽  
pp. 275-284 ◽  
Author(s):  
RS Ferreira ◽  
L de Souza Morelini ◽  
EMC de Azeredo ◽  
ECS Vieira ◽  
EB Ferreira ◽  
...  
Keyword(s):  
Body Weight ◽  
Weight Gain ◽  
Growth Performance ◽  
Soybean Meal ◽  
Body Weight Gain ◽  
Biological Evaluation ◽  
Efficiency Ratio ◽  
Protein Utilization ◽  
The Impact ◽  
Net Protein

Cereal-based diets formulated as semi-purified diets can provide flexibility for researchers, enabling open controlled formulas, besides being cheaper than purified diets. Seeking to widen the researchers’ options in their experimental design developments, we aimed at assaying the chemical score, growth performance and protein utilization of nine semi-purified experimental chows. These diets were formulated at 17.8%, 12% and 8% protein contents, using three variations of ingredients for each one, as follows: casein (C), casein+soybean meal (C+S, 1:1 w/w protein) and casein+soybean meal+corn gluten meal (C+S+G, 1:1:1 w/w protein), without cysteine supplementation and setting casein 17.8% (AIN-93G) as reference diet. The diets C and C+S (17.8%) had the Cys as the limiting amino acid once the addition of gluten turns the Lys as second limiting. All diets had the potential for promoting growth with body mass gain, feed conversion ratio (FCR; chow consumed per body weight gain, average 3.12) and feed efficiency ratio (FER; body weight gain per chow consumed, average 0.3), except for C+S+G 8% (FCR = 6 g; FER = 0.13). These variations were mainly due to the protein amounts independently from the protein ingredient used and could characterize the C+S+G 8% as unable to support growth. For the other parameters (digestibility, net protein ratio, net protein utilization and protein efficiency ratio), there were no relevant differences between the diets. We can conclude that 17.8%, 12% and 8% chows (C and C+S) allowed a proper combination of ingredients from the point of view of palatability, nutrient availability/utilization, metabolic processes, growth performance and feed utilization parameters.

Assessment of Rat Growth Methods for Estimating Protein Quality: Interlaboratory Study

1980 ◽  
Vol 63 (3) ◽  
pp. 462-467 ◽  
Author(s):  
J Murray Mclaughlan ◽  
G Harvey Anderson ◽  
L Ross Hackler ◽  
Douglas C Hill ◽  
G Richard Jansen ◽  
...  
Keyword(s):  
Protein Efficiency Ratio ◽  
Protein Quality ◽  
Interlaboratory Study ◽  
Official Method ◽  
Efficiency Ratio ◽  
Protein Ratio ◽  
Reference Protein ◽  
Rat Growth ◽  
Growth Methods ◽  
Net Protein

Abstract An interlaboratory study involving protein efficiency ratio (PER), net protein ratio (NPR), relative NPR (RNPR) and relative nitrogen utilization (RNU) was carried out. Six collaborators assayed 6 samples, including casein plus methionine which was used as a reference protein. Collaborators prepared their own diets and analyzed the diets for nitrogen. Test proteins were added at the 8% level (N × 6.25). PER values varied more than NPR values which varied more than either RNPR or RNU. RNU and RNPR produced almost identical values, but RNPR remains the official method of choice, because it is a well established method.

scholarly journals Comparison of egg-yolk protein hydrolysate and soyabean protein hydrolysate in terms of nitrogen utilization

1998 ◽  
Vol 80 (5) ◽  
pp. 477-484 ◽  
Author(s):  
Miguel A. Gutierrez ◽  
Takayuki Mitsuya ◽  
Hajime Hatta ◽  
Mamoru Koketsu ◽  
Rie Kobayashi ◽  
...  
Keyword(s):  
Body Weight ◽  
Protein Hydrolysate ◽  
Body Weight Gain ◽  
Egg Yolk ◽  
Yolk Protein ◽  
Efficiency Ratio ◽  
Protein Utilization ◽  
Biological Value ◽  
Hydrolysis Of ◽  
Net Protein

Egg-yolk protein hydrolysate (YPp) is an alternative protein source in formulas for infants with intolerance to cow's milk or soyabean protein, or for patients with intestinal disorders. However, the nutritional value of YPp has never been investigated. YPp was prepared by enzymic hydrolysis of delipidated yolk protein, which led to an average peptide length of 2.6 residues. Three experiments were performed. In Expt 1, we compared the intestinal absorption rate of YPp and soyabean protein hydrolysate (SPp) in rats. YPp and SPp solutions were injected into the duodenum of anaesthetized rats and blood samples were taken from the portal vein at 7, 15, 30, 60, and 120 min. A higher amino acid concentration in the serum of the YPp group demonstrated that YPp was absorbed faster than SPp. In Expt 2, the effects of dietary YPp and SPp on body-weight gain, protein efficiency ratio (PER) and feed efficiency ratio (FER) were determined. At the end of the experiment, body weight had increased in both groups, while PER and FER were significantly higher in rats fed on YPp. In Expt 3, to investigate the effects of dietary YPp and SPp on N metabolism, we determined the biological value and net protein utilization. Yolk protein was the reference protein. Biological value and net protein utilization values were very similar between animals fed on yolk protein and YPp diets, and significantly higher than in rats fed on the SPp diet. The present findings demonstrate that there is no adverse effect of hydrolysis of yolk protein on N utilization, and that the nutritive value of YPp is similar to that of yolk protein and superior to that of SPp.

Influence of Salinity on Protein Requirements of Rainbow Trout (Salmo gairdneri) Fingerlings

1973 ◽  
Vol 30 (12) ◽  
pp. 1867-1873 ◽  
Author(s):  
I. H. Zeitoun ◽  
J. E. Halver ◽  
D. E. Ullrey ◽  
P. I. Tack
Keyword(s):  
Rainbow Trout ◽  
Protein Efficiency Ratio ◽  
Salmo Gairdneri ◽  
Efficiency Ratio ◽  
Protein Requirements ◽  
Protein Levels ◽  
Major Consequence ◽  
Percentage Weight ◽  
Net Protein ◽  
Representative Samples

Rainbow trout (Salmo gairdneri) juveniles maintained at 10 and 20 ppt salinity were fed seven diet treatments from 30 to 60% protein in 5% increments for 10 weeks. The fish were stocked in cones, initially 50 fish per cone. Biweekly weights of diets and fish were determined and mortality was recorded daily. Percentage weight gain, gross diet efficiency, and protein efficiency ratio (P.E.R.) were computed. The minimum protein levels required for fish to achieve highest performance using these criteria were 40 and 45% for those maintained at 10 and 20 ppt, respectively. Mortality was significantly (P < 0.05) higher for fish maintained at the higher salinity. Analyses of the fish carcasses were conducted at the beginning and end of the experiment on representative samples to estimate the grams protein retained and apparent net protein utilization (N.P.U.) to verify the above findings. All the available data showed that dietary protein was of major consequence on all measurements until the minimum required level of protein in the diet was reached, while salinity was of minor consequence. P.E.R. and apparent N.P.U. were 2.10 and 34.4, respectively, for casein diets at the 40% protein level.

NITROGEN DIGESTIBILITY OF VARIOUS SELECTED WHEAT FRACTIONS

1969 ◽  
Vol 49 (1) ◽  
pp. 105-112 ◽  
Author(s):  
J. D. Summers ◽  
E. T. Moran Jr. ◽  
W. F. Pepper
Keyword(s):  
Feed Intake ◽  
Dry Matter ◽  
Protein Efficiency Ratio ◽  
Nitrogen Excretion ◽  
Poor Correlation ◽  
Efficiency Ratio ◽  
Protein Supplements ◽  
Fecal Nitrogen ◽  
Net Protein ◽  
Product Series

Nitrogen digestibility values were determined with rats for wheat bran, shorts, red dog and germ from nine different wheat samples. Red dog and germ resulted in similar and the highest values obtained, followed by shorts and then bran. By and large, most samples within a particular by-product series gave similar nitrogen digestibility values and where differences were noted, these in many cases paralleled the results of the other wheat fractions. A good correlation (r = 0.90) was obtained between fecal nitrogen excretion and fecal dry matter excretion when all treatments were compared. A similar comparison between feed intake and fecal nitrogen excretion resulted in a poor correlation (r = 0.33), suggesting that with protein supplements of different composition, feed intake is not a good measure of metabolic fecal nitrogen. The merits of using nitrogen digestibility values as a measure of the nutritional worth of a protein as compared with net protein utilization and protein efficiency ratio values are discussed.

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