Proceedings of International Conference on Halal Food and Health Nutrition

Analysis of the Relationship between Adolescent Anemia and Micronutrient Intake

2024-08-27T00:07:00+00:00

According to the World Health Organization (WHO), anemia cases in adolescent girls reached 53.7%. RISKESDAS data in 2018 also showed an increase in anemia cases in adolescents aged 15-24 years by 18.4% to 48.9%. Anemia is a health disorder that is prone to occur in adolescent girls due to lack of hemoglobin in the body. This study aims to determine and analyze the relationship between anemia in adolescent girls and micronutrient intake. The method used was a literature review, critically reviewing previously published findings from Pubmed and Science Direct with certain inclusion criteria. The results showed that the intake of certain micronutrients such as iron, zinc, vitamin B12, vitamin B6, and copper had a significant association with the incidence of anemia in adolescent girls. The association between one or more micronutrients related to iron formation and absorption can lead to anemia. Iron, as the main component in the formation of hemoglobin, can interfere with the absorption of hemoglobin if it does not occur properly.In conclusion, micronutrient intake affects the incidence of anemia in adolescent girls. Impaired absorption and formation between nutrients can interfere with hemoglobin formation, causing anemia.

Food Safety Analysis Based on Halal Food with The Use of Water as a Food Need in Indonesia

2024-08-27T00:05:33+00:00

Halal food security in Indonesia is a complex issue viewed from a religious perspective, especially in water processing. This article examines the public's understanding of the water treatment process, whether halal or non-halal. This research also examines the risks from the views of people with this understanding. The method used uses a literature study consisting of several pieces of literature that are reviewed and analyzed descriptively to understand the existing problems properly. The results of this research answered this understanding with an analysis of environmental, technical, social, financial, security, and institutional risks, as well as a comparison with regulations and hadith. The water treatment process carried out by water management institutions follows the rules and is considered to duplicate natural processes, namely the water cycle. This perspective is also supported by several regulations in Indonesia, which indicate that food safety, especially water, can be adequately implemented. This study shows that there is always involvement between officeholders, service providers, and the community in maintaining the safety of water sources.

Phenolic Content and Functional Groups of Green Tea Kombucha, Telang Flower Kombucha, Rosella Flower Kombucha, Chamomile Flower Kombucha, and Lavender Flower Kombucha

2024-08-27T00:05:14+00:00

Kombucha is a fermentation product between green tea and microorganisms. The basic ingredients for kombucha can be obtained from plants that contain high antioxidants, such as green tea, butterfly pea flowers, rosella flowers, chamomile flowers and lavender flowers. The aim of this research was to determine the phenolic content and functional groups in green tea kombucha, telang flower kombucha, rosella flower kombucha, chamomile flower kombucha and lavender flower kombucha. This research uses experimental research by testing phenolic content using a UV-Vis Spectrophotometer instrument and functional group analysis using Fourier Transform Infrared (FTIR). The results showed that the phenolic content of green tea kombucha was 162.35 mg/L GAE, butterfly pea flower kombucha was 124.46 mg/L GAE, rosella flower kombucha was 101.30 mg/L GAE, chamomile flower kombucha was 35.41 mg/L GAE and lavender flower kombucha was 136.43 mg/L GAE. The highest phenolic content is found in green tea kombucha. The spectra resulting from the identification of telang flower kombucha tea samples contain alcohol functional groups, amines, nitro compounds, and the broad peaks indicate the stretching vibration of OH monometric alcohol. In green tea kombucha, alkenes, alkynes and monometric alcohol groups are found. In rosella flower kombucha, the functional groups alcohol, alkene, alkyne, nitrile and phenol are found. In chamomile flower kombucha, the functional groups ether, amine, alkene, alkyne, ester and alcohol are found. In lavender flower kombucha, the functional groups alcohol, alkene, alkyne and alkane are found. It can be concluded that kombucha contains secondary metabolite compounds including flavonoids, phenolics, saponins, tannins, steroids and triterpenoids.

Dietary Sodium-Potassium Intake and Risk of Hypertension: A Literature Review

2024-08-27T00:06:42+00:00

Hypertension is a disease with a high mortality rate in Indonesia. Hypertension is an increase in systolic blood pressure >140 mmHg and diastolic blood pressure

>90 mmHg. The prevalence of hypertension has increased significantly in patients aged 60 years and over. Many factors cause hypertension, one of which is a poor diet. The purpose of this study was to determine the effect of sodium and potassium intake on the incidence of hypertension in the elderly. The data or sources related to the relationship between potassium and potassium intake with hypertension in the elderly was used as a method in this research. The influence of sodium and potassium intake on the incidence of hypertension in the elderly is the result of research

Analysis Total Phenolic Content of Chamomile Flower (Matricaria chamomilla) and Green Tea (Camellia sinensis) Kombucha with Spectrophotometry UV-Vis Method

2024-08-27T00:04:56+00:00

Kombucha is a probiotic drink made from fermented tea. The basic ingredients for making kombucha can come from organic ingredients, such as chamomile flowers & green tea. Chamomile flowers (Matricaria chamomilla) and green tea (Camellia sinensis) are one type of plant that has phenolic content and is beneficial for the health of the body. Phenolic compounds are compounds that are found in many plants and play a role in producing natural plant antioxidants. This study aims to determine the phenolic content contained in chamomile kombucha and green tea. The method used is a quantitative test with UV-Visible spectrophotometry to determine phenolic levels. The results showed that the total phenolic content of chamomile flower kombucha was 35.41 mg/L GAE and green tea kombucha was 162.35 mg/L GAE. It can be concluded that the phenolic content of green tea kombucha is higher than chamomile flower kombucha.

Analysis of Gastritis Prevention with Halal Food Consumption

2024-08-27T00:04:39+00:00

Gastritis is an inflammation of the stomach lining that can be acute, chronic, diffuse or localized. When the
defense mechanisms of the gastric mucosa are overwhelmed with bacteria and other irritants, localized
inflammation occurs in the gastric mucosa. Common symptoms of gastritis include abdominal discomfort,
bloating, headache, nausea, and vomiting, as well as discomfort or burning in the upper abdomen, nausea, and
vomiting. and become bloated. Chills and fever may interfere with daily life. Because of the high incidence
of gastritis, it is necessary for everyone, especially in productive age, to change a bad diet, such as consuming
spicy foods, acidic foods or drinks, irregular meal times, and excessive portions of food, into a good lifestyle
with healthier food consumption and of course halal. Diet and eating habits are the main components that
affect a person's health and nutrition, therefore, as a Muslim, consuming halal and thoyyib food is an
obligation. One must pay careful attention to the halal and health aspects. This research was conducted with
a strategy of searching for journals used in the literature review. Some journals mentioned that consuming a
balanced diet can help prevent gastritis. The study also found that consuming a variety of fruits and vegetables,
such as papaya, apples, bananas and strawberries can help reduce gastritis. In addition, plenty of fish, seafood,
such as salmon, sardines, tuna and seafood products rich in vitamin D can help prevent gastritis. There is also
aloe vera extract shows that it effectively reduces indigestion and does not aggravate it. Research conducted
on the relationship between halal food consumption and gastritis showed a significant relationship between
food choices and gastritis

Analysis of Functional Groups of Green Tea Kombucha (Camellia sinensis) and Telang Flower Kombucha (Clitoria ternatea L.) Using FTIR (Fourier Transform Infrared)

2026-01-25T05:18:50+00:00

Kombucha is a fermented drink that has many health benefits. The basic ingredients that can be used to make
kombucha are antioxidant-rich plants, such as green tea and butterfly pea flowers. The aim of this research is
to determine the functional groups contained in green tea kombucha and butterfly pea flower kombucha.
Kombucha functional group analysis was carried out using a Fourier Transform Infrared (FTIR) instrument.
Analysis with FTIR provides a spectrum in the form of characteristic absorption bands for certain functional
groups in the sample being measured. The results of the spectra on the analysis of the functional groups of
telang flower kombucha using FTIR produce absorptions in the wave number region 1500 cm-1 to 3500 cm1. The spectra generated from the identification of telang flower kombucha tea samples contain functional
groups of alcohol, amines, nitro compounds, and the wide peak shows the presence of stretching vibrations of OH monometric alcohol. As for the results of the analysis on green tea kombucha, alkenes, alkynes, and
monometric alcohol groups were obtained. Based on the results of FTIR analysis, that all functional groups contained in the spectrum show the characterization of functional groups in general contained in flavonoid
compounds (catechins).

Comparison of Total Phenolic Content in Green Tea Kombucha (Camellia sinensis) and Lavender Flower Kombucha (Lavandula angustifolia) Using UV-VIS Spectrophotometry

2024-08-27T00:06:25+00:00

Kombucha is a fermented beverage produced through the fermentation of tea and sugar by a Symbiotic Culture of Bacteria and Yeast (SCOBY). The substrates used in kombucha production can include ingredients high in phenolic compounds, such as green tea leaves and lavender flowers. This study aims to compare the total phenolic content between green tea kombucha and lavender flower kombucha. The analysis method utilized UV-Visible spectrophotometry with the Folin-Ciocalteu method and gallic acid standard with results expressed in mg gallic acid equivalents (GAE) per gram of simplicia. The analysis results indicated that kombucha made from green tea leaves had a total phenolic content of 162.35 mg GAE/g, whereas kombucha made from lavender flowers had a total phenolic content of 136.43 mg GAE/g. These findings show that the total phenolic content in green tea kombucha is higher compared to lavender flower kombucha, with a ratio of 5:4.

Analysis of the Effect of Zinc Consumption on the Growth and Development of School Age Children

2024-08-27T05:49:07+00:00

Zinc is an essential mineral for the health of school-age children even though the body requires only a small amount of it. Children are among those at high risk of zinc deficiency. The aim of this study is to find out the impact of zinc consumption on the growth of school-age children. This research method uses a literature review design by searching for some articles that are relevant to the topic taken to obtain information, then analyzed and presented in a narrative form. The results show that parents who lack knowledge about the importance of zinc for health and are less attentive to this, then children may be deficient in zinc intake. As a result, it affects the child's height, weight, and brain development. When children consume zinc on a regular basis, it can support their growth, effectively deal with stunting, prevent adverse effects on their temperament, maintain the immune system, and synergistically lower blood sugar levels in obese children. In conclusion, there is a positive influence that supports the growth of the child if the need for zinc is met from food as well as supplements and a negative influence when the child consumes less zinc.

Comparison Of Functional Groups in Green Tea Kombucha (Camellia sinensis) and Lavender Flower Kombucha (Lavandula angustifolia L) Using Fourier Transform Infrared Spectroscopy (FTIR)

2024-08-27T00:03:48+00:00

Kombucha is a fermented beverage produced through the fermentation process of tea and sugar by SCOBY (Symbiotic Culture of Bacteria and Yeast). Kombucha can be produced from various raw materials such as green tea (Camellia sinensis) and lavender (Lavandula angustifolia L.), which have different chemical compositions. The aim of this study is to compare the functional groups of green tea kombucha and lavender kombucha. The method used is Fourier Transform Infrared Spectroscopy (FTIR). The results of this study indicate that both green tea kombucha and lavender kombucha show the presence of phenolic and flavonoid compounds. Additionally, both have the same functional groups, namely O-H (alcohol), C=C (alkena), and C≡C (alkuna). The FTIR results of lavender kombucha also show the presence of C-H (alkana) groups, indicating the presence of nonpolar compounds such as terpenoids and steroids.

Analysis of the Effect of Knowledge Level and Nutritional Status Related to the Concept of Healthy Snacks

2024-08-27T05:30:28+00:00

The importance of understanding the concept of healthy food has raised awareness about choosing healthy snacks for school children. This study aims to analyze the effect of knowledge level and nutritional status related to the concept of healthy snacks. This research uses a cross-sectional method, which is a way of approaching or collecting data with pre-tests and post-tests, anthropometric measurements, and student data analysis. The sample consists of 37 students from SDN I Tambaksari Surabaya aged 12-13 years. The results show no significant relationship between nutritional status and knowledge of healthy snacks (p-value = 0.162 > α = 0.05) and between gender and increased knowledge of healthy snack concepts (p-value = 0.131 > α = 0.05). The conclusion of this study indicates that the respondents' knowledge and gender do not affect their behavior in choosing healthy snacks.

Comparison of Functional Groups in Green Tea Kombucha (Camellia sinensis) and Chamomile Flower Kombucha (Matricaria chamomilla) Using Fourier Transform Infrared Spectroscopy (FTIR)

2024-08-27T00:03:13+00:00

Kombucha is a fermented beverage made by SCOBY (Symbiotic Culture of Bacteria and Yeast). Substrates in making kombucha drinks can use ingredients that contain high phenolic compounds, such as green tea and chamomile flowers. Green tea is a type of tea that is not fermented or non-fermented and contains more catechins (one of the flavonoid components) and is beneficial for health. Chamomile flower preparations in the form of tea are believed to reduce pain, because they contain flavonoid compounds that can reduce pain, can cure canker sores, overcome sleep problems, digestion, anxiety. This study aims to determine the functional groups contained in chamomile flower kombucha and green tea. The method used is the analysis of functional groups using Fourier Transform InfraRed, then comparisons are made on the resulting functional groups. The results showed that the functional groups contained in chamomile flower kombucha are C-O ether, C-N amine, C=C alkene, C≡C alkyne, C=O ester, and O-H alcohol. While the functional groups found in green tea are C-N amine, C=C alkene, C≡C alkyne, and O-H alcohol. Thus, chamomile flower kombucha and green tea are known to contain secondary metabolite compounds of flavonoids, phenolics, saponins, and tannins.

Halal Food Development Strategy: Preliminary Study

2024-08-27T00:02:55+00:00

Indonesia is the country with the largest Muslim population in the world and is ranked first for consumers of food and beverage products halal. The large Muslim population with the value of food and drink consumption The largest halal food in the world has not been able to become a driving force for Indonesia to increasing the production of halal food and drinks. The country's large Muslim population provides a market for halal products, creating strong domestic demand that can drive growth and innovation in the industry. Indonesia's commitment to halal certification and regulations also makes Indonesia a leader in ensuring the integrity and authenticity of halal products, thereby further enhancing its reputation in the global market. The aim of this research is to identify strengths, weaknesses, opportunities and threats facing the large-scale halal food and beverage industry Indonesian small and medium enterprises and formulate industrial development strategies Indonesian halal food and drinks. To identify strategies for developing halal food products in Indonesia using SWOT analysis. The approach taken is a desk study approach where secondary data is obtained from various journal articles, statistical report data, reports from government agencies related to food, electronic news and other secondary data.

Analysis of Differences in Functional Groups in Green Tea Kombucha (Camellia sinensis) and Rosella Flower Kombucha (Hibiscus sabdariffa) Using FTIR Spectrophotometer Instrument

2024-08-27T00:02:38+00:00

Functional groups are groups that determine the properties of organic compounds. Kombucha is a fermented drink made from tea and sugar to which a symbiotic culture of bacteria and yeast (SCOBY) is added. The aim of this study was to analyze the differences in functional groups found in green tea kombucha and rosella flower kombucha (Hibiscus sabdariffa). This research includes experimental research by analyzing functional groups in test samples using the FTIR (Fourier Transform Infrared Spectroscopy) instrument. The results of the study showed that green tea kombucha has functional groups C-N amine, C=C alkene, C=C (triple) alkyne, and O-H alcohol, while the functional groups of rosella kombucha tea are produced as many as 5 functional groups, including the functional group C - O (Alcohol, ether, carboxylic acid, ester).

Analysis of Phenolic Content of Green Tea Kombucha and Butterfly Pea (Clitoria Ternatea L.) Flower Kombucha Using Spectrophotometer Uv-Vis

2024-08-27T00:02:21+00:00

Kombucha is a health drink that comes from fermented green tea and microorganisms such as Acetobacter xylinum. Kombucha is believed to have high antioxidant content. Butterfly pea flowers (Clitoria ternatea L.) can be used as a basic ingredient for making kombucha because they are believed to have high phenolic content. Phenolics are compounds that have hydroxyl groups (-OH) and contribute most to antioxidant activity. The aim of this research was to determine the levels of phenolic compounds in green tea kombucha and butterfly pea flower kombucha. This research used experimental research by testing phenolic levels using a spectrophotometer uv-vis instrument. The results showed that the phenolic content of green tea kombucha was 162.35 mg/L GAE and butterfly pea flower kombucha was 124.46 mg/L GAE. Thus, the highest phenolic content is found in green tea kombucha.

Analysis of Phenolic Content in Green Tea Kombucha and Rosella (Hibiscus sabdariffa) Kombucha Using Spectrophotometer Uv-Vis

2024-08-27T00:02:03+00:00

Phenolic compounds are compounds that have hydroxyl groups and are most abundant in plants. Green tea and rosella flowers are types of plants that contain phenolic compounds and can be used as ingredients to make kombucha tea drinks. Kombucha is a fermented drink made from tea and sugar which is fermented by a colony of bacteria and yeast. The aim of this research was to determine the levels of phenolic compounds in green tea kombucha and rosella flowers through experimental tests using spectrophotometry uv-vis. The results showed that the phenolic content of green tea kombucha was 162.35 mg/L GAE, while rosella kombucha had a level of 101.30 mg/L GAE. Thus, the phenolic content of green tea kombucha is higher compared to rosella kombucha.

The Influence of Awareness about Halal and Toyyib Food on Interest Consuming Korean Food Among Adolescent and Adult

2024-08-27T00:01:44+00:00

The selection of halal and thoyyib foods is an obligation and a part of Muslim identity. The influence of foreign culture like the Korean Wave has impacted people's interest in Korean foods. Unfortunately, not all Korean foods are made with halal and thoyyib ingredients suitable for consumption by Muslims. The aim of this research is to understand how awareness of consuming halal and thoyyib foods affects the desire to purchase Korean cuisine among teenagers and adults. This quantitative study was conducted in East Java, focusing on 189 participants aged 12-30, both male and female, who are Muslims. Data was collected through Google Form questionnaires and analyzed using multiple linear regression. The results showed a positive significant influence of halal and thoyyib awareness on the interest in consuming Korean cuisine, with a regression coefficient significance value of 0.000 < 0.05. In conclusion, it was found that halal and thoyyib foods have a significant impact both individually and collectively on the interest in consuming Korean foods.

Analysis of the Urgency of Vitamin A Consumption on the Growth and Development of Toddlers

2024-08-27T00:01:25+00:00

Vitamin A is an essential vitamin that plays an important role in the growth and development of toddlers. Vitamin A is the most important nutrient for restoring health and survival. Vitamin A deficiency increases morbidity and mortality, because it is susceptible to infections such as diarrhea and pneumonia. The method used is a literature review method with journals ranging from 2019 to 2024 with appropriate journals. This literature review aims to analyze the urgency of consuming vitamin A for optimal growth and development of toddlers. The results obtained show that consumption of vitamin A is very important for the growth and development of toddlers. Vitamin A plays an important role in maintaining eye health, the immune system, and cognitive function. The conclusion that can be drawn is that vitamin A consumption is very important for optimal growth and development of toddlers.

Capturing The Effect of Iron Intake on The Incidence of Anemia in Pregnant Women

2024-08-27T00:01:08+00:00

Iron is one of the important components of hemoglobin. Hemoglobin carries oxygen in red blood cells from the lungs to all body tissues. The concentration of hemoglobin indicates the level of iron sufficiency or deficiency. Iron deficiency can cause anemia, resulting in reduced oxygen capacity in red blood cells for organs. In pregnant women, anemia is still a frequent nutritional problem. Anemia in pregnant women can increase the risk of complications in pregnancy and childbirth. The method used in writing this article is a literature review of journals from 2019 to 2024. The purpose of this literature review is to analyze the effect of iron intake on the incidence of anemia in pregnant women. The results of the articles reviewed show that there is an effect of iron intake on the incidence of anemia in pregnant women. Iron intake can increase hemoglobin levels to reach normal values. In maximizing iron absorption, vitamin C intake is also good to consume to help the iron absorption process. So it can be concluded that consuming food intake containing iron can increase hemoglobin production in pregnant women, which can reduce the risk of childbirth such as premature birth and low birth weight (LBW) in infants.

Analysis of Alcohol Content in Fruit Vinegars as a Halal Testing Method for Fermented Products

2024-08-27T00:05:50+00:00

The significance of halal certification has experienced notable growth over time as a result of the escalating demand for halal food products. One of the critical points of halal certification for food and beverages is the alcohol content contained within them. Fermented products represent a category of food and beverages with a pivotal consideration in ensuring compliance with halal dietary restrictions, particularly in relation to alcohol content. This study aimed to determine the alcohol content in persimmon vinegar, soursop vinegar, and combined (mix of persimmon and soursop) vinegar. The study conducted experimental analyses to assess the alcohol concentration in fruit vinegars employing a specific gravity calculation method using a pycnometer. The study found that the combined fruit vinegar had the highest alcohol content at 0.195%, while persimmon vinegar had the lowest alcohol content at 0.15%. The results showed that persimmon vinegar, soursop fruit vinegar, and combined fruit vinegar contained alcohol content below 0.5%, aligning with the halal standards outlined in the MUI Fatwa No. 10 of 2018.

Ultra-Processed Food Consumption and Its Role in Obesity and Metabolic Syndrome Development

2024-08-27T00:06:08+00:00

This article examined the relationship between the consumption of ultra-processed foods (UPF) and obesity, as well as metabolic syndrome, through a systematic review approach. UPFs were known to contain salt, sugar, oils, fats, and other additives mimicking natural foods' sensory qualities. Research indicated that diets high in UPF were nutritionally unbalanced and promoted excessive consumption, which was detrimental to health. Data from various studies showed that increased UPF consumption was linked to a higher risk of obesity and related diseases, such as type 2 diabetes. Cross-sectional studies indicated that UPF consumption correlated with a higher risk of overweight in men compared to women. This research utilized diverse data sources that used methods such as semi-quantitative food frequency questionnaires and prospective analysis to evaluate this relationship. Results showed that high UPF consumption significantly contributed to obesity and metabolic disorders, affecting metabolic profiles and overall diet quality, highlighting the need for better dietary policies to mitigate the adverse impacts of ultra-processed foods.