Articles

Maternal Characteristics and Iron Intake as a Factors of Iron Deficiency Anemia among Pregnant Women

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Pregnancy is a critical period for fetal growth and development, nutritional issues can significantly affect both maternal and fetal health. This phase is marked by increased nutritional needs to support fetal development and maintain maternal well-being. This study investigates the prevalence and risk factors of iron deficiency anemia among pregnant women in Parung Panjang District Health Center, Indonesia. A cross-sectional study was conducted on 92 pregnant women, examining various maternal characteristics and nutrient adequacy levels. The prevalence of anemia was found to be 36%. Parity emerged as a significant factor, with primipara mothers showing a higher anemia rate (46%) compared to multipara mothers (23.8%). Iron intake adequacy was also significantly associated with anemia status (p = 0.050). Women with insufficient iron intake had a higher rate of anemia (45.7%) compared to those with sufficient intake (26.1%). Other factors such as maternal age, education, and vitamin C intake did not show significant associations with anemia. These findings highlight the importance of targeted interventions for primipara mothers and emphasize the crucial role of adequate iron intake during pregnancy. The study underscores the need for comprehensive anemia prevention strategies in prenatal care.

The Development of Cookies from Modified Cassava Flour with Soy Isolate Protein (ISP) Substitution as an Alternative Supplementary Food for Pregnant Women with CED

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Chronic Energy Deficiency (CED) in pregnant women can be caused by direct and indirect factors. The lack of energy and protein intake during pregnancy has been proven to increase the risk of CED in pregnant women. The purpose of this study was to analyze the differences in the acceptability and organoleptic properties of panelists, as well as the nutritional content of cookies based on Modified Cassava Flour with soy protein isolate substitution. The study was conducted as experimental research and a Completely Randomized Design was used. The research was conducted from June to December 2022. This study, which involved the production of Modified Cassava Flour cookies with the substitution of isolated soy protein flour and hedonic testing, was conducted at the Culinary Laboratory of Universitas Esa Unggul. The statistical test used to see the difference in nutrient content between the treatment levels of Cookies was Anova test and Ducan’s advanced test. The research results showed that there was a significant difference in hedonic quality in terms of taste and texture (p<0.05). There was a significant difference in hedonic among formulas in terms of taste, color, aroma, and texture (p<0.05). There was a significant difference in the content of carbohydrates, fats, and proteins among formulas (p<0.05). The conclusion of this study was that the best formula is F3, which can contribute to the energy and protein needed by pregnant women with CED.

Smart Culture of Spirulina Using Supernatant of Digested Rotten Tomato (Solanum Lycopersicum) to Produce Protein, Bio-Fuel and Bio-Electricity

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An experiment was conducted for the production of protein, bio-fuel and bio-electricity from the culture system of Spirulina platensis (Gomont) in supernatant of three different amount of digested rotten tomato (Solanum lycopersicum), and Kosaric Medium (KM) as control. Three different concentrations such as 25, 50 and 75% rotten tomato were allowed to digest under aeration. After 17 days, the colorless supernatant was screened and taken in 1.0 L conical flask with three replications. Then, Spirulina platensis was inoculated to grow in these three media (treatments) with the addition of 9.0 g/L NaHCO3 and micronutrients, and also in KM as control for a period of 14 days. The cell weight, optical density, chlorophyll a and total biomass  of spirulina was attained to the  maximum values when grew in KM on the 10th day of culture followed by supernatant of 50% digested rotten tomato (DRT) than in  25 and 75% DRT culture. The chemical properties of the culture media such as pH, salinity, dissolved bio-oxygen, electric conductivity and bio-electricity were increased from first day up to 12th day of experiment. Total biomass of spirulina grown in these media had highly significant (P < 0.01) correlation with cell weight (r = 0.825) and chlorophyll a (r = 0.866) of spirulina. The results showed that the growth performances of S. platensis grown in supernatant of 50% DRT was significantly (P < 0.01) higher than that of spirulina grown in supernatant of 25 and 75% DRT. The percentage of crude protein (55.10 ± 0.45 to 59.90 ± 0.33%) of spirulina grown in supernatant of DRT was little bit higher than that of spirulina cultured in KM (58.40 ± 0.38%). But bio-fuel in terms of crude lipids (16.50 ± 0.31%) of spirulina cultured in supernatant of 50% DRT was almost two and half times higher than that of spirulina grown in KM (crude lipids, 6.30 ± 0.21%). Bio-electricity (300 ±10.20 mV) produced in culture of spirulina in supernatant of 50% DRT was higher than  that recorded in KM (240 ±10.20 mV) followed by 75% DRT and other media. Bio-electricity had directly and strongly significant (p < 0.001) correlation with pH (r = 0.812), dissolved bio-oxygen (r = 0.832), salinity (r = 0.788) and electric conductivity (r = 0.856). Therefore, this procedure will produce huge amount of electricity in the world and will make a revolution in this field of bio-electricity production. Whole world will be benefited from the output (results) of this experiment.