Lilis Nuraida

Sensory and Peptides Characteristics of Soy Sauce Fractions Obtained by Ultrafiltration

Soy sauce is a light brown to black liquid having umami and delicious tastes with an appetizing aroma. The most known type of soy sauce is the salty soy sauce. This soy sauce can be grouped into two types, i.e., a Japanese type (only found in Japan) and a Chinese type (produced in China and South East Asia). The Japanese soy sauce uses soybean and wheat (ratio 1:1) as the main raw material, whereas the Chinese type uses no or very little wheat besides soybean (Roling, 1995). In Indonesia, traditional soy sauce producers usually use black soybean, but some use yellow soybean, whereas modern producer use a mixture of wheat and defatted soybean. The main preparation of this soy sauce involves mold and brine fermentation to afford moromi which is then filtered and pasteurized to give soy sauce.

Nutritional Status of Lactating Women In Bogor District, Indonesia: Cross-Sectional Dietary Intake In Three Economic Quintiles And Comparison With Pre-Pregnant Women

The way in which women accommodate for their increased nutritional needs during the lactation period is poorly investigated. In a cross-sectional study involving 220 lactating women (LW), equally distributed in economic quintiles (Q2, Q3, Q4), we investigated whether habitual dietary intake of LW differed from that of 200 pre-pregnant women (PPW) studied using the same methodology. Differences in dietary intake and nutrition sufficiency according to economic status were also investigated. Dietary intake data were collected using 2×24-h dietary recalls and FFQ. Energy, protein, Fe, Ca, Zn and vitamins A and C intakes were calculated utilising local food composition tables and were compared against Indonesian recommendations for adequacy. Energy and protein intakes 25 % of LW. For Q2-LW, this proportion was >50 %, except for protein. LW across all studied economic quintiles approximately doubled their vegetable intake, and 71 % of LW indicated a belief that this enhances lactation performance. Biochemical status parameters were analysed in a subset of forty-five women. Anaemia as well as Fe, Zn and Se deficiencies were prevalent among LW, supporting the nutrient intake deficiency data. Despite increasing intakes in LW compared with PPW, habitual diets in the study area do not provide for daily nutrient requirements in substantial proportions for both LW and PPW across all investigated economic groups.

Nutritional status of pre-pregnant and pregnant women residing in Bogor district, Indonesia: a cross-sectional dietary and nutrient intake study.

The diet of Indonesian women of childbearing age is relatively poor, posing increased risk for suboptimal pregnancy outcome. In a cross-sectional study including 403 women in three economic quintiles (Q), we investigated differences in dietary intake and nutrition sufficiency according to economic status and whether regular dietary intakes of pregnant women (PW, n 203) differ from that of pre-pregnant women (PPW, n 200). Dietary intake data were collected using 2×24 h dietary recall and FFQ. Energy, protein, Fe, Ca, Zn, vitamin A and vitamin C intakes were calculated utilising Food Composition Tables and compared with Indonesian recommendations for adequacy. Energy and protein intakes <70 % and Fe, Ca, Zn, vitamin A and vitamin C intakes <77 % of the local recommendation were considered insufficient. A higher intake of milk/dairy products (Q3, Q4), fruits and vegetables (Q2) and snacks (Q3) in PW was observed compared with PPW, but insufficient to meet nutrient requirements. Nutrient intake calculations showed insufficiency in 26 % of PPW for protein and up to 70 % for Fe. Deficient nutrient intakes in PW were found in 49 % of the subjects for energy and up to 85 % for Fe. Energy and protein intakes decreased with decreasing economic quintiles in PPW and PW. Ca and vitamin A intakes were lower in Q2 compared with Q4. The proportion of animal protein in Q2-PW was low (31 %). Biochemical status parameters in a subset showed that anaemia and Fe and Zn deficiencies were prevalent among PPW and PW. Habitual diets in the study area did not meet the nutrient requirements for both PPW and PW across the investigated economic groups.

Preliminary Characterization of Protease Inhibitor from Bacteria-Associated with Sponge from Panggang Island, Seribu Islands

The term of allelopathy refers to chemical interactions (inhibitory or stimulatory) between plants, between plants and microorganisms, and between microorganisms. The wealth of information on the processes, procedures, and practices of allelopathy has contributed to understanding this field of science. Recently, researches of allelopathy have been conducted in laboratory, greenhouse, and field with multifaceted standpoint in some concerning area: (i) allelochemicals identifications and screening test; (ii) ecological and physiological aspects of allelopathy; (iii) genetic studies and the possibilities of using plant breeding or genetic manipulation to enhance allelopathic varieties; (iv) the use of allelopathic potential in the biological control, including as natural pesticide, of weeds and plant diseases as eco-friendly approach for sustainable agriculture scheme. Key words: Allelochemicals, biological control, sustainable agriculture