scholarly journals PENGEMBANGAN PANGAN FUNGSIONAL BUBUR INSTAN RENDAH INDEKS GLIKEMIK BERBASIS PANGAN LOKAL

2020 ◽  
Vol 11 (2) ◽  
Author(s):  
Juenita Elfunam Mado ◽  
Dekie Rawung ◽  
Mercy Taroreh
Keyword(s):  
Glycemic Index ◽  
Research Method ◽  
Glycemic Load ◽  
Local Foods ◽  
Nutritional Content ◽  
Case Study Design ◽  
White Rats ◽  
Index Value

AbstractThe purpose of this study was to analyze the nutritional content and glycemic index value of local food-based instant porridge products. The research method used was experimental research with the determination of the glycemic index using a one-shot case study design on a sample of white rats (Rattus novergicus). The results obtained in this study are the glycemic index value of instant porridge which is included in the low GI category, namely goroho plantain 31,88, baruk sago 39,43, and "mulubebe" plantain instant porridge 43,35. Meanwhile, instant porridge that has medium GI is mocaf 59,34. The results of the calculation of the glycemic load of instant porridge which has a low glycemic load are goroho plantain 8.17, while those which have a moderate glycemic load are "mulubebe" plantain 11.88, baruk sago 12.02 and mocaf 17.16 . So that the use of carbohydrate sources from different local foods, namely goroho plantain flour, “mulubebe” plantain flour, baruk sago flour, mocaf flour in instant porridge affects the glycemic index value of instant porridge. Keywords: Instand porridge, glycemic index, plantain, mocaf, sago.

scholarly journals Determinação do índice glicêmico e da carga glicêmica de dietas hospitalares servidas para diabéticos

2017 ◽  
Vol 27 (4) ◽  
pp. 28114
Author(s):  
Karenn Haubricht Lemos ◽  
Thays Caroline Patek ◽  
Thais Regina Mezzomo
Keyword(s):  
Glycemic Index ◽  
Energy Content ◽  
Glycemic Load ◽  
Dietary Treatment ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Cross Sectional ◽  
Patients With Diabetes ◽  
The City

***Determination of glycemic index and glycemic load of hospital diets served for diabetics***   AIMS: To determine the glycemic index and the glycemic load of diets usually offered by hospitals to patients with diabetes mellitus.   METHODS: A cross-sectional study evaluated menus served to diabetic inpatients of hospitals in the city of Curitiba, Parana, Brazil. Analyzing the menus, we determined the energy content, macronutrients, glycemic index and glycemic load of the meals offered to the patients.    RESULTS: Five general hospitals of the city participated in the study and 10 menus for diabetes were evaluated. The structure of the menus was different mainly in the quantitative supply of fruits and milk. Diets ranged from 1317.6 to 2013.2 kcal, with 18.9 to 27.6% of proteins, 21.9 to 29.4% of lipids, 48.2 to 53.3% of carbohydrates and 24.7 to 33.6 g of fibers. Daily glycemic index ranged from 47 to 57% and daily glycemic load from 81 to 109%.   CONCLUSIONS: All offered diets were hyperproteic, normolipid and normoglicidic. However, inadequate levels of glycemic load were observed in all the evaluated menus, although with adequate levels of glycemic index. It is necessary to review the diet plans elaborated for diabetics, aiming at the best dietary treatment for this population.

scholarly journals Praktik Pernikahan dalam Masyarakat Lokal: Agensi versus Agama

2020 ◽  
Vol 4 (1) ◽  
pp. 35-52
Author(s):  
Budiman Pohan ◽  
Muhamad Fadhil Nurdin
Keyword(s):  
Observational Data ◽  
Study Design ◽  
Research Method ◽  
Power Relations ◽  
Local Elites ◽  
Case Study Design ◽  
Local Elite ◽  
Qualitative Descriptive ◽  
Dialectical Process

This study aims to describe the dialectical process between local agents and religious structures in the practice of marriage in Padang Sidempuan. The research method is qualitative descriptive with a case study design that focuses on narrating the objective conditions of agent and structure duality. Informants were chosen purposively, supported by observational data, interviews, and documentation. Data analyzed through the process of collection, reduction, exposition, verification, and conclusion. The results showed that: 1) Conceptually, the practice of marriage experienced practical distortions that were configured through consensus of sharia and local elites; 2) the practice of marriage is a phenomenon of the duality of agents and structuring each other; 3) agent habitus is dominated by Mandailing culture through power relations and surplus capital of the local elite compared to the sharia procedure of religious structure. However, the competence of agents is able to compress marital rules into semi-complex; 4) the importance of promoting religious habituation strategies through internalization and dissemination of alternative sharia marriage practices.

scholarly journals Tantangan Pemerintah Daerah dalam Penyusunan Peraturan Daerah Desa Adat: Upaya dalam Penetapan Desa Adat di Indragiri Hulu, Riau

2020 ◽  
Vol 2 (1) ◽  
pp. 45-58
Author(s):  
Adli Hirzan ◽  
Mimi Hanida Abdul Mutalib
Keyword(s):  
Thematic Analysis ◽  
Local Governments ◽  
Qualitative Approach ◽  
Case Study Design ◽  
Short Period ◽  
District Government ◽  
The Village

The objective of this article is to explain the challenges that occur in establishing customary villages. This research uses a qualitative approach with a case study design. This study uses thematic analysis, which aims to identify patterns and determine themes. Data collected using interviews and documentation. The results of the study found that there were four challenges in making regional regulations for the establishment of customary villages: first, the drafting period for the determination of customary villages was carried out in a short period. Second, not prioritizing socialization. Third, local wisdom is considered less critical for the sub-district government. Fourth, there is no follow-up from the local government to establish local regulations. The results of this study have implications for the miscommunication of local governments in understanding the village law no. 6/2014. As a result, local governments have not fully rearticulated the village law regarding the establishment of customary villages.

scholarly journals Legal Protection For Debtors In Selling Of Immovable Guaranteed Objects Below The Market Price In Indonesian Positive Law

Jurnal Akta ◽  
2018 ◽  
Vol 5 (2) ◽  
pp. 365
Author(s):  
Dyatmika Malik ◽  
Sri Endah Wahyuningsih
Keyword(s):  
Research Method ◽  
Market Price ◽  
Legal Protection ◽  
Positive Law ◽  
Limit Value ◽  
Initial Procedure ◽  
The Difference ◽  
Normal Price

The difference price that occurs, in the implementation of execution of the debtor’s collateral object, the creditor should pay attention on the debtor’s right, ie the debtor should get a normal price on the guaranteed good which is being executed. It is related to the debtor's obligation, in case that the object’s price is under the value of the debt. The issues raised in this study are how the process of selling immovable goods under the positive law in Indonesia, How the actions that can be done by the debtor if the guaranty is sold by the creditor below the market price, How legal protection for the debtor in selling the immovable goods under the provisions of Indonesia's positive law. The research method used was normative juridical research with approach of law, concept, and case study. The results of this study found that, first, the initial procedure in selling the immovable goods is through an auction request. The auction request is made by the seller, in this case the creditor. Second, if the sale is conducted through auction, it can be requested for loss of a lawsuit against the law only found any mistake in the implementation of auction procedures. And third, these aspects include: Debtor position related to the determination of the limit value, the position of the debtor in the event of auction cancellation; The position of the debtor in the case of the sale of a guaranteed underhand object; and the position of the debtor when the item has been sold and is in a third party.Keywords: Protection; Sale; Positive Law; Immovable Objects

scholarly journals Determination of glycemic index and glycemic load of typical northeastern preparations / Determinação de índice glicêmico e carga glicêmica de preparações típicas do Nordeste

2021 ◽  
Vol 7 (8) ◽  
pp. 76416-76432
Author(s):  
Leandro da Silva Duarte ◽  
Yasmin Neres Macedo ◽  
Michelle Christine Oliveira de Souza ◽  
Deusilene Rocha Cerqueira ◽  
Guilherme Falcão Mendes ◽  
...  
Keyword(s):  
Sample Size ◽  
Glycemic Index ◽  
Analytical Study ◽  
Glycemic Load ◽  
Expert Consultation ◽  
Nutritional Information ◽  
Regional Food ◽  
High Glycemic Index ◽  
Quantitative Descriptive

Introduction: One of the important factors for a normal healthy diet is the glycemic index (GI) and glycemic load (CG) of foods, since diets with inadequate GI and CG seem to be directly related to the increase in the prevalence of chronic non-communicable diseases. Objective: To determine the GI and CG of three typical Northeastern preparations. Methodology: An experimental, quantitative, descriptive and analytical study was carried out. The sample size was convenience (n=10), however, considering the recommendations of the FAO / WHO Expert Consultation (1998). For the determination of GI and CG, an adaptation of the FAO / WHO Expert Consultation protocol (1998), which consisted in the standardization of a 50 g portion of the tested preparations, but considering a minimum of 25 g of glycemic carbohydrate. The volunteers were fasted for 10 hours the night before the samples and had capillary glycemia measured at the intervals of 0, 15, 30, 45, 60, 90, 120 minutes after consumption of the standard food and the proposed preparations, taken from the "Brazilian Regional Food Guide" of the Ministry of Health (2015), being tapioca with maracuja jelly, seriguela cake and macaxeira bread. Results: Tapioca preparations with passionfruit jelly, seriguela cake and macaxeira bread presented high glycemic index and glycemic load, as evidenced in the analyzes performed. Conclusion: The objective of this work was reached, since the GI and CG of the three proposed preparations were determined, contributing to the expansion of nutritional information and supporting the idea of food and nutritional education.

scholarly journals ANALISA TINGKAT AKURASI PENETAPAN NILAI JUAL OBJEK PAJAK ( NJOP ) BUMI TERHADAP NILAI PASAR DENGAN METODE ASSESSMENT SALES RATIO (Studi Kasus pada Kantor Pelayanan Pajak Pratama Padang

2018 ◽  
Author(s):  
Dewi Zulvia
Keyword(s):  
Research Method ◽  
Market Value ◽  
Ratio Method ◽  
Value Assessment ◽  
Accuracy Rate ◽  
Research Results ◽  
Descriptive Research ◽  
Method Of Assessment

In preparing this thesis, the author has conducted research on the Tax Office Primary Padang. The purpose of this study was to determine the accuracy of Tax Object Sale Value (NJOP) of market value. The research method used in this research is descriptive research by illustrating the determination of market value and NJOP with correct perceptions so that no gap assessment NJOP with the existing market value mealui Assessment Sales Ratio method.Based on the research and discussion Analysis of Accuracy Rate Determination Tax Object Sale Value (NJOP) Earth against Market Value Assessment to Sales Ratio method (Case Study in Padang Primary Tax Office) that the research results can be concluded that the area is in a strategic area has a level of accuracy high between 50% -70% while the area is in non-strategic area of the lower level of accuracy that is <50%.After doing research the accuracy of market value through the method of Assessment Sales Ratio is the author suggested to the Tax Office (KPP) Pratama Padang for Tax Object Sale Value (NJOP) can balance out the market value.

scholarly journals The Effect of Fermentation Time on Protein and Fat Content in The Red Beans (Phaseolus Vulgaris L.) Tempeh

2021 ◽  
Vol 13 (2) ◽  
pp. 155-160
Author(s):  
Nur Wulan ◽  
Sugeng Maryanto ◽  
Indri Mulyasari
Keyword(s):  
Design Research ◽  
Treatment Time ◽  
Fat Content ◽  
Local Foods ◽  
Phaseolus Vulgaris L ◽  
Fermentation Time ◽  
Case Study Design ◽  
Time Treatment ◽  
Rhizopus Sp

Red beans is one of the local foods that is included in the type of legume and has a high nutrition content of vegetable protein and low fat. Red beans can be processed into red beans tempeh, with a fermentation time treatment that can affect protein and fat levels. This research aims to describes the protein and fat content in fermented red beans tempeh for 3 days. This study uses Experimental Design research using a one-shot case study design, which is to provide treatment time of red beans tempeh for 3 days, each 3 pieces of tempeh / day with each treatment using 100 grams of red beans mixed with 0.1 gram of yeast tempeh Rhizopus sp. Tempeh that has been formed will be analyzed for the nutritional content of protein and fat.The result showed that the protein content in red beans tempeh on day 2 contained as much protein (13.64 grams), on day 3 (13.64 grams) and on day 4 (9.64 grams). While the fat content in red beans tempeh on day 2 is (0.62 grams), day 3 (1.11 grams) and day 4 (1.14 grams). The protein and fat content in red beans tempeh, the longer the fermentation, the more it will affect the nutrients.

scholarly journals The Properties Study of Mangrove Fruit Flour Composited with Taro and White Uwi Tubers

FOODSCITECH ◽  
2020 ◽  
Vol 3 (2) ◽  
pp. 38
Author(s):  
Jariyah Jariyah ◽  
Ulya Sarofa ◽  
Rawiri Yunia Ratna
Keyword(s):  
Glycemic Index ◽  
Starch Content ◽  
Glycemic Load ◽  
Test Results ◽  
Product Analysis ◽  
In Vivo Test ◽  
Sonneratia Caseolaris ◽  
Randomized Design ◽  
Index Value

This research is a part of research on the study of the glycemic index value of biscuit products from mangrove fruit flour with flour from various of tubers. The tubers used in this study were taro and white uwi. The types of mangrove fruit used were pedada and lindur. The starch content in taro tubers and white uwi can be used to make biscuits. It is known that both pedada (Sonneratia caseolaris) and lindur (Bruguiera ghymnorhiza) flour have anti-diabetic and anti-cholesterol properties. This study aims to analyze the characteristics of the biscuits from the formulation of a mixture of mangrove fruit flour with taro and white uwi tubers. This study used a one-factor completely randomized design with 10 levels of treatment, namely the proportion of mangrove fruit flour types of pedada and lindur and taro and white uwi tuber flour with the formula 0: 100, 10:90, and 20: 80. Biscuit product analysis parameters include proximate, organoleptic analysis, and glycemic index. Measurement of the glycemic index value was carried out in vivo using 22 respondents normal human, healthy, with a blood glucose of 80-100 mg / dL. Blood draws were carried out for 120 minutes at 30-minute intervals. The best biscuits were obtained in the formulation of pedada fruit : taro flour (20: 80), with criteria 84.07%, of yield,  3.72% of moisture content, 3.45% of ash, 4.33% of protein, 7.16% of fat, carbohydrates of 81.34%, 64.39% of starch, the dietary fiber content of 7.69%. Organoleptic test results showed 5.69 of color, the taste of 6.68, texture of 6.54, aroma of 7.13. In vivo test results obtained glycemic index values of 51.46, and glycemic load of 12.90

scholarly journals Sustainable Career Development of The Senior High School Educators

2018 ◽  
Vol 1 (2) ◽  
pp. 153
Author(s):  
Milka Milka
Keyword(s):  
Career Development ◽  
Comparative Method ◽  
Career Exploration ◽  
Career Goals ◽  
Design Data ◽  
Case Study Design ◽  
Constant Comparative Method ◽  
Career Strategies

This paper aimed to describe how educators explore their career to achieve the goals which have been set beforehand. It also attempted to provide a clear image of different career strategies which have been implemented by the educators at schools. This study used qualitative approach by employing the multi-case study design. Data was analyzed using the constant comparative method. The result indicated some differences were found at the stage of career exploration. Furthermore, at the stage of determination of career goals, the educators had been determined to commit to their organizational or professional growth.Keywords: career development, educators, career exploration, career goals, career strategies.

scholarly journals Analysis of glycemic index, glycemic load and acceptability of enteral formulas based on tempeh flour and jicama flour as innovations for hyperglycemia patients

Food Research ◽  
2020 ◽  
Vol 4 (S3) ◽  
pp. 46-53
Author(s):  
L. Wijayanti ◽  
Nuryanto ◽  
A. Rahadiyanti ◽  
D.Y. Fitranti ◽  
F.F. Dieny ◽  
...  
Keyword(s):  
Glycemic Index ◽  
Glycemic Load ◽  
Index Formula ◽  
Index Test ◽  
Alpha Linolenic Acid ◽  
Factor Design ◽  
Enteral Formula ◽  
Enteral Formulas ◽  
Low Glycemic Index

Low glycemic index formula are recommended for patients with hyperglycemia. Although tempeh and jicama flour contains fiber, arginine, glycine, inulin and alpha-linolenic acid that can be used as ingredients for enteral formulas of hyperglycemic patients, the evidence in reducing the glycemic index has not been proven. This study analyzed the differences of glycemic index (GI), glycemic load (GL) and acceptability of enteral formula based on tempeh flour and jicama flour for hyperglycemic patients. An experimental study with a completely randomized single factor design, by using the three ratios of tempeh flour to jicama flour A (2:3), B (1:1) and C (5:3). The glycemic index test used a one-shot case study model on 30 women selected. Acceptability test (hedonic test) was held on 30 semi-trained panelists. Data was analyzed using the Kruskal Wallis test, Mann Whitney, and independent t-test. The GI of formulas A, B and C were 101.15, 96.21 and 41.06. The GL of three formulas were 114, 86, and 41. Panelists like the color, flavor, and texture of formulas A, B and C, while the taste of the formula was considered to be neutral. The results showed there were significant differences between the GI and the flavor of formulas A and C (p = 0.002), (p = 0.011) and B and C (p = 0.013), (p = 0.036). There were no differences between color, flavor and texture of the formulas (p > 0.005). There are significant differences of the GI and the acceptability in taste attributes between formulas A, B and C. Formula C has the lowest GI and GL but requires improvement of taste attribute.

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