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Sample records for beverage penentuan kadar

  1. Penentuan Kadar COD (Chemical Oxygen Demand) Pada Limbah Cair Pabrik Kelapa Sawit, Pabrik Karet Dan Domestik

    OpenAIRE

    Nurhasanah

    2009-01-01

    Telah dilakukan penentuan kadar COD pada limbah cair pabrik kelapa sawit, industri karet, dan domestik dengan metode titrimetri. Dari hasil analisa COD diperoleh kadar limbah kelapa sawit sebesar 206,33mg/l, limbah industri karet sebesar 31,74 mg/l, dan limbah domestik sebesar 162,68 mg/l. dimana menurut Standart baku mutu yang telah ditetapkan oleh Menteri Lingkungan Hidup Nomor: Kep-51/MENLH/10/1995, kadar maksimum COD dalam air limbah industri kelapa sawit sebesar 350 mg/l, dalam indust...

  2. Identifikasi dan Penentuan Kadar Boraks dalam Lontong yang Dijual di Pasar Raya Padang

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    Rizki Amelia

    2014-09-01

    Full Text Available AbstrakKeamanan makanan merupakan salah satu masalah yang harus mendapatkan perhatian terutama di negara berkembang seperti Indonesia, karena bisa berdampak buruk terhadap kesehatan. Penyebabnya adalah masih rendahnya pengetahuan, keterampilan, dan tanggung jawab produsen pangan terhadap mutu dan keamanan makanan terutama pada industri kecil atau industri rumah tangga. Hal ini menyebabkan produsen sering menambahkan bahan kimia ke dalam produk makanan, salah satunya boraks. Konsumsi boraks dapat menyebabkan mual, muntah, kanker bahkan kematian. Penelitian ini bertujuan untuk melakukan identifikasi dan penentuan kadar boraks pada lontong yang dijual di Pasar Raya Padang. Penelitian ini merupakan penelitian deskriptif yang dilakukan di Laboratorium FMIPA Universitas Andalas Padang dari bulan Januari sampai bulan Desember 2013. Identifikasi dan penentuan kadar boraks dilakukan terhadap 10 sampel lontong yang diambil secara random. Metoda yang digunakan adalah metoda titrasi dan menggunakan larutan standar NaOH. Hasil penelitian yang dilakukan terhadap 10 sampel, didapatkan tidak ada satupun sampel lontong yang mengandung boraks.Kata kunci: boraks, lontong, titrasiAbstractThe food safety is one of problems that should get attention, especially in developing countries like Indonesia, because it can gives a negative impact for health. The cause is lack of knowledge, skill, and responsibility for the quality and safety of food, especially in small industries or home industry. It causes producers often add chemicals to food products, one of which borax. Consumption of borax can cause nausea, vomiting, cancer and even death. This research was to identify and determination of borax in lontong which sold at Pasar Raya Padang. This was a descriptive study at The Chemistry Laboratory, Andalas University Padang from January to December 2013. The identification and determination of borax on 10 samples of lontong taken by random. The method used is titration

  3. Pengaruh Berat Kitosan, Ph Dan Waktu Kontak Terhadap Kadar Amoniak Dalam Larutan Amonium Klorida

    OpenAIRE

    Ambarita, Melfa Mulatiur

    2010-01-01

    Telah dilakukan studi tentang pengaruh penambahan kitosan terhadap kadar amoniak dari larutan amonium klorida. Kadar amoniak ditentukan dengan variasi berat kitosan, pH campuran kitosan dan amoniak, dan waktu kontak kitosan dan amoniak dalam 50 mL larutan Amonium klorida. Penentuan kadar amoniak dilakukan dengan metode spektrofotometri. Hasil yang diperoleh dari penelitian ini menunjukkan bahwa penyerapan amoniak yang optimum terjadi pada berat kitosan 0,075 g dan pH 8 serta waktu kontak 80 m...

  4. PENENTUAN WAKTU PENYULINGAN DARI SEREH WANGI (CYMBOPOGON NARDUS L. Rendle UNTUK MEMPEROLEH KADAR MAKSIMAL MINYAK ATSIRI

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    Ida Diana Sari

    2012-10-01

    Full Text Available This research conduct to determination of Volatile Oil and citral level from lemon grass (Cymbopogon nardus L. Rendle in the based of refening destillation time (1 to 4 hours. Destillation of Volatile Oil had been carried but by direct steam destillation and citral level was measured by Chromatography Gas. The results showed that refining destillation time give significant differential of Volatile Oil and citral level. Whereas the highest Volatile Oil (0,32% and citral level (36,70% showed at the first, and the lowest showed in the fourth (0,02% and 18,70% of refining destillation time hours. In this observation showed that the increase of refining destillation time, give decrease of Volatile Oil and citral level.   Keyword : Cymbopogon nardus L. Rendle, Poaceae, destillation time, Volatile Oil, Citral

  5. Pengembangan Sistem Aquisisi Data Kadar Nitrogen Tanah Berbasis Sensor Infra Merah Sebagai Pedoman Penentuan Dosis Pemupukan

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    Abdul Roni Angkat

    2011-10-01

    Full Text Available Site specific nitrogen fertilizing needs an accurate map of soil nitrogen content. The use of sensors operated upon the soil is a promising method since the accurate soil sampling methods are costly and time consuming. The objectives of this research are to determine the relation between soil nitrogen level and near infrared spectrum using artificial neural network (ANN and to develop soil nitrogen content data acquisition system for static dan dynamic measurement. The results showed that the 1506 nm wavelength can be used to estimate the soil nitrogen content. Furthermore it was found that static measurement showed a better correlation (R2= 0.6286 than the dynamic measurement (R2=0.3111. Combined with the developed ATMega32 microcontroller based display recorder, the precision of N content measurement achieved 0.12% wb with 0.1% wb noise.

  6. Pengembangan Sistem Aquisisi Data Kadar Nitrogen Tanah Berbasis Sensor Infra Merah Sebagai Pedoman Penentuan Dosis Pemupukan

    OpenAIRE

    Abdul Roni Angkat; I Wayan Astika; Lenny Saulia

    2011-01-01

    Site specific nitrogen fertilizing needs an accurate map of soil nitrogen content. The use of sensors operated upon the soil is a promising method since the accurate soil sampling methods are costly and time consuming. The objectives of this research are to determine the relation between soil nitrogen level and near infrared spectrum using artificial neural network (ANN) and to develop soil nitrogen content data acquisition system for static dan dynamic measurement. The results showed that t...

  7. Penentuan Kadar Protein Pada Tauco Dengan Metode Kjeldahl Di Balai Besar Pengawas Obat Dan Makanan Medan

    OpenAIRE

    Surbakti, Santa hera

    2016-01-01

    Has been conducted to determine the protein content of tauco Cap Heart Geese in BPOM Hall Medan. Determination of protein content in tauco done kjeldahl method which includes three phases, namely Phase destruction, Distillation and titration. The protein content in tauco obtained ranged from 15.19% to 15.36%. From these observations, the levels of protein in tauco already meet the Indonesian National Standard (SNI). Quality standard for protein content in tauco is at least 10%. Keywords: Prot...

  8. Peranan Kadar Feritin Serum terhadap Kejadian Preeklampsia

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    Mega Ulfah

    2015-09-01

    Full Text Available Abstrak Preeklampsia merupakan penyebab utama kematian maternal dan perinatal diseluruh dunia. Peningkatan kadar serum besi dan feritin memiliki potensi untuk digunakan secara diagnostik untuk memperingatkan preeklampsia tahap awal. Tujuan penelitian ini adalah untuk menentukan peranan kadar serum feritin terhadap kejadianpreeklampsia. Penelitian ini merupakan penelitian analitik observasional dengan desain case-control. Penelitian dilakukan dari Agustus 2013 hingga Juli 2014, bertempat di RS dr. M. Djamil, RS dr. Reksodiwiryo dan Laboratorium Biomedik UNAND Padang.  Jumlah sampel yang diteliti adalah 40 responden dimana sampel terdiri dari 2 kelompok,masing-masing terdiri dari 20 sampel. Pemeriksaan serum feritin dilakukan dengan metode ELISA. Perbedaan rerata kadar feritin serum antara kelompok preeklampsia dan kehamilan normal dianalisa dengan mengunakan independen ttest. Hasil penelitian diperoleh rerata kadar serum feritin pada kelompok preeklampsia dan kehamilan normal adalah50,46+4,37 ng/ml dan 17,64+1,6 ng/ml, dengan nilai p=0,004. Kadar feritin pada kedua kelompok masih dalam batas normal dan tidak ditemukan indikasi adanya kelebihan besi sebagai faktor resiko preeklampsia. Kesimpulan penelitian ini yaitu kadar serum feritin tidak memiliki peranan terhadap kejadian preeklampsia. Kata kunci: preeklampsia, hipertensi dalam kehamilan, serum feritin Abstract Preeclampsia is a major cause of worldwide maternal and prenatal mortality. The increase in iron serum and ferritin can be used as a diagnosis to warn of the early stage of preeclampsia. The objective of this study was to determine the impact of ferritin serum levels on preeclampsia. This study was an observational analytic study withcase-control design. It has been done from August 2013 to Juli 2014, in RS dr. M. Djamil, RS dr. Reksodiwiryo and Biomedical Laboratory of Andalas University Padang. Total sample evaluated was 40 samples. The sample consist of two groups, each group

  9. Korelasi Kadar Hemoglobin dengan Kadar Nitric Oxide pada Preeklamsia dan Kehamilan Normal

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    Siska Helina

    2015-09-01

    Full Text Available Abstrak Aktivasi sel endotel atau disfungsi endotel menjadi faktor utama patogenesis preeklamsia. Mekanisme ini ditandai dengan penurunan ketersedian Nitric Oxide (NO. Disfungsi endotel pada hipertensi diperkirakan berkaitan dengan konsentrasi hemoglobin. Tujuan penelitian ini adalah menentukan korelasi kadar hemoglobin dengan kadarNO pada preeklamsia dan kehamilan normal. Desain penelitian ini adalah analitik cross sectional, dilaksanakan di RSUP Dr. M. Djamil Padang dan RST Reksodiwiryo Padang dari 13 Mei sampai13 Juli 2014. Pemeriksaan kadar hemoglobin dilakukan di laboratorium Patologi Klinik RSUP Dr. M. Djamil Padang dan kadar NO di laboratorium Biomedik Fakultas Kedokteran UNAND Padang. Populasi penelitian ini adalah seluruh ibu hamil yang datang ke RSUP Dr. M. Djamil Padang dan RST Reksodiwiryo Padang. Sampel dipilih secara consecutive sampling jumlah sampel 17 orang kehamilan preeklamsia dan 18 kehamilan normal. Hasil penelitian menunjukkan pada preeklamsia kadar hemoglobin 12,39 ± 2,10gr/dl dan NO 29,88 ± 9,47µmol, sedangkan pada kehamilan normal 11,18 ± 0,98gr/dl dan NO 84,22 ± 54,26 µmol. Uji statistik menunjukkan ada korelasi positif yang bermakna (p = 0,02 antara kadar hemoglobin dan kadar NO pada preeklamsia. Tidah ada korelasi antara kadar hemoglobin dengan kadar NO pada kehamilan normal (p = 0,52. Kesimpulan dalam penelitian ini adalah peningkatan kadar hemoglobin cenderung meningkatkan kadar NO pada preeklamsia dan peningkatan kadar hemoglobin tidak mempengaruhi kadar NO pada kehamilan normal.Kata kunci:  hemoglobin, nitric oxide, preeklamsia, kehamilan normal Abstract Endothelial cell activation or dysfunction becomes a major factor pathogenesis of preeclampsia. This mechanism is characterized by the decrease of Nitric Oxide (NO level. Endothelial dysfunction in hypertension is related to haemoglobin concentration, especially its role in vascular function. The objective of this study was to determine the correlation

  10. Penentuan Prioritas Penanganan Jalan Antarkota Di Daerah Perkotaan Sumatera Utara

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    Tirto Pamoto

    2008-01-01

    Tirto Pamoto, 027003042/PWD, “Penentuan Prioritas Penanganan Jalan Antarkota Di Daerah Perkotaan Sumatera Utara” dibawah bimbingan Prof. Dr. Ir. A. Rahim Matondang, M.SIE sebagai ketua, Dr. Ir. Moh. Sofian Asmirza, M.Sc dan Drs. Robinson Tarigan, MRP sebagai anggota. Salah satu isu penting pennasalahan pembangunan wilayah Sumatera Utara adalah permasalahan transportasi, khususnya penanganan jalan antarkota di daerah perkotaan. Jalan antarkota di daerah perkotaan yang umumnya berbentuk ribb...

  11. Penentuan Kadar Triklosan Dalam Cairan Antiseptik Resik-V Manjakani Dan Pasta Gigi Formula Secara Kromatogarfi Cair Kinerja Tinggi

    OpenAIRE

    Yona S., Ayu Shilvya

    2015-01-01

    Determination levels of triclosan in Resik-V Manjakani antiseptics liquid and Formula toothpaste has been done. Determination levels of triclosan use triclosan liquid as an internal standar by using high performance liquid chromatograph. Determination was based on the peak area and retention time of triclosan standard. The result of this determination showed that Resik-V Manjakani antiseptic liquid contain 0,0955% triclosan and Formula toothpaste contain 0,10785% triclosan, because of that l...

  12. Pengaruh Pemberian Kopi Instan Oral Terhadap Kadar Asam Urat pada Tikus Wistar

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    Fauzan Arisyi Koto

    2014-09-01

    Full Text Available AbstrakKopi merupakan salah satu minuman yang paling banyak dikonsumsi di dunia. Banyak studi yang meneliti efek konsumsi kopi terhadap berbagai kondisi medis tertentu. Salah satu efek dari kopi yang masih menjadi kontroversi adalah efek terhadap penurunan kadar asam urat. Kandungan polifenol dalam kopi diduga dapat menghambat kerja xantin oksidase sehingga menurunkan kadar asam urat. Tujuan penelitian ini adalah untuk menentukan pengaruh pemberian kopi oral terhadap kadar asam urat serum pada tikus wistar. Ini adalah penelitian eksperimental dengan rancangan post test only control group design. Sampel penelitian adalah 24 ekor tikus putih jantan (Rattus novergicus yang dibagi menjadi 4 kelompok yaitu kelompok kontrol, perlakuan 1, perlakuan 2 dan perlakuan 3. Kontrol hanya diberi diet standar tanpa kopi, perlakuan 1diberikan diet kopi dosis rendah setara 3 cangkir kopi (0,39 mg/3 ml, perlakuan 2 diberikan diet kopi dosis sedang setara 6 cangkir kopi (0,78 mg/ 3ml, perlakuan 3 diberikan diet kopi dosis tinggi setara 10 cangkir kopi (1,3 mg/ 3ml selama 4 minggu (28 hari. Pengukuran kadar asam urat serum menggunakan spektofotometer. Hasil penelitian didapatkan rerata kadar asam urat serum kontrol (2,26+0,16 mg/dl, perlakuan 1 (2,24+0,89 mg/dl, perlakuan 2 (1,00+0,33 mg/dl, perlakuan 3 (1,96+0,43 mg/dl. Uji analisis one way Anova dan Post hoc menunjukkan bahwa perbedaan yang bermakna hanya terdapat pada perbandingan kelompok kontrol dengan kelompok perlakuan 2 dan antara kelompok perlakuan 1 dengan kelompok perlakuan 2 (p<0,05. Kesimpulan dari penelitian ini adalah terdapat penurunan kadar asam urat serum setelah pemberian kopi dan terdapat perbedaan bermakna kadar asam urat antara kelompok kontrol dan perlakuan 1 dengan kelompok perlakuan 2.Kata kunci: kopi, polifenol, asam urat serumAbstractCoffee is one of the most frequently consumed beverages in the world. Many studies have examined the effect of coffee consumption on a wide range of specific

  13. Kadar Hemoglobin dan Kecerdasan Intelektual Anak

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    Yuni Kusmiyati

    2013-10-01

    Full Text Available Kualitas sumber daya manusia dipengaruhi oleh inteligensi anak. Skor kecerdasan intelektual yang tidak menetap pada usia tertentu dapat berubah karena faktor genetik, gizi, dan lingkungan. Tujuan penelitian ini adalah mengetahui hubungan kadar hemoglobin dengan kecerdasan intelektual anak. Penelitian observasional dengan desain potong lintang ini dilakukan pada populasi siswa kelas VI Sekolah Dasar Negeri Giwangan Yogyakarta, tahun 2013. Penarikan sampel dilakukan dengan metode simple random sampling terhadap 37 sampel siswa. Instrumen untuk mengukur kecerdasan intelektual dengan Cultural Fair Intelligence Quotient Test yang dirancang untuk meminimalkan pengaruh kultural dengan memperhatikan prosedur evaluasi, instruksi, konten isi, dan respons peserta. Tes dilakukan oleh Biro Psikologi Universitas Ahmad Dahlan Yogyakarta, kadar hemoglobin diukur menggunakan Portable Hemoglobin Digital Analyzer Easy Touch secara digital.Variabel luar indeks massa tubuh diukur langsung menggunakan parameter tinggi badan dan berat badan. Analisis menggunakan uji regresi linier. Hasil penelitian menunjukkan indeks massa tubuh tidak berhubungan dengan kecerdasan intelektual (nilai p = 0,052. Anemia berhubungan cukup dengan kecerdasan anak (r = 0,491 dan berpola positif, semakin tinggi kadar hemoglobin semakin tinggi kecerdasan intelektual anak. Nilai koefisien determinasi 0,241 menerangkan bahwa 24,1% variasi anemia cukup baik untuk menjelaskan variabel kecerdasan intelektual. Ada hubungan antara kadar hemoglobin dengan kecerdasan intelektual (nilai p = 0,002. Quality of human resources is influenced by the child’s intelligent. Intelligence Quotient (IQ score will not settle at a certain age and can change due to genetic factors, nutrition, and the environment. The objective is known relationship of anemia with IQ to child. Method of observational study with cross sectional design. Population are students of class VI elementary school of Giwangan Yogyakarta in

  14. MODEL PENENTUAN UKURAN LOT PRODUKSI DENGAN POLA PERMINTAAN BERFLUKTUASI

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    Docki Saraswati

    2009-01-01

    Full Text Available The purpose of this paper is to examine the impact of varying demand on the production lot size and the schedule of delivery in the integrated inventory system. This system is consisted of a single manufacturer as the supplier and a single buyer. Mostly, the problems on the economic lot size model are assumed that demand is continuous with time. Actually, demand occurs are varying in time rather than continuously over the planning time horizon. In this case, the buyer has decided the amount of order for each period is varied, because of the changing market environment. The integrated inventory system model between a supplier and a buyer are developed and implemented under the condition with varied demand. Forward dynamic programming is implemented for searching the solution. The objective is to minimize the total cost, associated with a single product for a deterministic varying demand. Two conditions are examined here, i.e., the integrated model with uncapacitated and capacitated production system. The difference between these two models is in the constraints formulation. The capacity constraints will give higher total cost, especially if the setup cost higher than the holding cost. A numerical example is presented to illustrate the implementation of the solution algorithm. Abstract in Bahasa Indonesia: Pada makalah ini diteliti pengaruh permintaan yang berfluktuasi terhadap penentuan ukuran lot produksi dan jadwal pengiriman pada sistem persediaan terintegrasi, dengan total ongkos persediaan melibatkan sistem persediaan pemanufaktur dan pembeli secara bersama. Sistem terdiri atas pemanufaktur tunggal dan pembeli tunggal untuk pemesanan satu jenis produk.Umumnya permasalahan penentuan ukuran lot produksi memiliki asumsi bahwa permintaan bersifat kontinu terhadap waktu. Penentuan ukuran lot pada model integrasi sistem persediaan antara pemanufaktur dan pembeli dengan kondisi permintaan berfluktuatif bertujuan meminimasi total ongkos. Pencarian

  15. Penentuan Bilangan Iodin Terhadap RBD Palm Olein Yang Berasal Dari Daerah Sumatera Utara Dan Dumai

    OpenAIRE

    Imanuddin

    2009-01-01

    Telah dilakukan penentuan bilangan iodin dari RBD Palm Olein yang merupakan hasil dari pengolahan minyak mentah kelapa sawit. Pengambilan sampel secara acak yang dilakukan terhadap RBD Palm Olein dari daerah Sumatera Utara dan daerah Dumai. Penentuan bilangan iodin dilakukan dengan menggunakan metode iodometri. Dari hasil analisa diperoleh bilangan iodin RBD Pal Olein dari daerah Sumatera Utara sebesar 59,31 mgr/gr dan dari daerah dumai 56,03 mgr/gr. Dari hasil analisa menunjukkan bahwa bilan...

  16. Penentuan Arah Teleskop Digital Melalui Komunikasi Wi-Fi

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    Prima Kurniawan

    2013-09-01

    Full Text Available Teleskop bintang adalah sebuah perangkat instrument yang digunakan untuk melihat benda-benda langit yang jaraknya sangat jauh menjadi terasa dekat. Teleskop yang tersedia pada umumnya belum dilengkapi dengan sistem digital untuk pencitraannya dan otomatisasi untuk penentuan arahnya. Pada tugas akhir ini dibuat suatu sistem digital dan otomatisasi pada teleskop konvensional. Sistem digital digunakan untuk perekaman hasil yang didapatkan oleh teleskop dan ditampilakan pada komputer. Sistem otomatisasi dibuat untuk menentukan pergerakan sudut teleskop dengan sebuah GUI. Mekanik pergerakan teleskop diberikan 2 motor dc sebagai penggerak. Masing-masing motor dc berfungsi untuk menggerakkan tiap sumbu X dan sumbu Y. Digunakan sebuah sistem mikrokontroler menggunakan ATmega 32 sebagai pengolahan data. Fitur ADC mikrokontroler digunakan untuk mengubah data analog perubahan tegangan yang terjadi pada potensiometer menjadi perubahan data digital yang akan dikonversi menjadi nilai pergerakan perubahan sudut. Sistem ini ditambahkan sebuah router yang berfungsi sebagai akses poin untuk jalur pengiriman dan penerimaan data antara komputer dengan mikrokontroler. Ditambahkan sebuah wiznet yang mampu mengkonversi data dari komunikasi serial ke data protokol TCP/IP dan sebaliknya. Pengujian pergerakan sudut sumbu X dilakukan pada sudut 0, 45, 90, 135, 180, 255, 270, 315, dan 360 sedangkan pergerakan sumbu Y dilakukan pada sudut 0, 10, 20, 30, 40, 50, 60, 70, 80, dan 90. Hasil pengujian pada sumbu X dan Y didapatkan beberapa error pada titik-titik tertentu dengan tingkat kesalahan mencapai 3.8% untuk sumbu x dan 2.5% untuk sumbu y. Penentuan pergerakan sudut dilakukan melalui komputer dengan menggunakan komunikasi wi-fi.

  17. ALGORITMA PENENTUAN TITIK PENCEKAMAN HOLE-BASED MODULAR FIXTURE

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    Josef Hernawan Nudu

    2008-01-01

    Full Text Available This article illustrates fixturing algorithm for determining clamping point of hole-based modular fixture. The proposed algorithm is based on the algorithm developed by Ariastuti et al. The previous algorithm could be applied for determining clamping point of dedicated or slot-based modular fixture but it can not be applied directly for hole-based modular fixture. Conversion of locators’ coordinate and clamping coordinate into coincident baseplate-coordinates and an approach for modeling the magnitude and action point of equivalent forces are proposed. This algorithm is designed for fixturing prismatic workpart having machining feature(s being processed on a vertical milling machine. The machining features are hole, blind hole, pocket, slot, blind slot, step, and blind step. Three hypothetical worksamples were analyzed using Ariastuti’s algorithm and this new algorithm. The result shows that both algorithms have the same properties in terms of feasible fixturing and unfeasible fixturing on a single setup.The new algorithm gives coordinates that coincide with holes of related baseplate in feasible fixturing. Forces equilibrium during machining is the only aspect being considered for feasibity analysis. Fixture elements’ dimension, strength, and deformation have not been considered yet. Abstract in Bahasa Indonesia: Makalah ini memaparkan algoritma fixturing untuk penentuan titik pencekaman fixture modular jenis hole yang dikembangan dari algoritma Ariastuti et al. Algoritma Ariastuti et al. dapat digunakan untuk menentukan titik pencekaman dedicated fixture dan modular fixture jenis slot, namun tidak dapat diterapkan secara langsung pada modular fixture jenis hole. Algoritma usulan menambahkan satu tahapan berupa penyesuaian koordinat lokator dan klem yang bersesuaian dengan posisi lubang pada plat dasar modular fixture jenis hole. Algoritma yang diusulkan berbeda dalam hal penentuan besar dan titik tangkap gaya potong ekivalen, serta

  18. PENENTUAN RUTE TRUK PENGUMPULAN DAN PENGANGKUTAN SAMPAH DI BANDUNG

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    Lisye Fitria

    2009-01-01

    Full Text Available The garbage collection constitutes the main contributor in terms of the garbage cost management. Garbage collection scheduling model is a variable that determine cost center. Regarding to the existing condition, scheduling model could be designed concerning to the constraints, such as: amount of vehicles, transportation time, and transport system. This research develops a Vehicle Routing Problem (VRP model for determining the optimal route in garbage gathering collection. The VRP model utilizes intermediate facility. This model is called the Vehicle Routing Problem with Multiple Trips and Intermediate Facility (VRPMTIF. The VRPMTIF is solved by using a Sequential Insertion Algorithm. The algorithm applied to the determine garbage collections routes in Bandung with result as follows: 28 vehicles for West Bandung, 41 vehicles for Central Bandung, and 68 vehicles for East Bandung where there are different accomplishment time for each scenario. Abstract in Bahasa Indonesia: Proses pengumpulan sampah merupakan kontributor terbesar dalam biaya pengelolaan sampah. Rute pengumpulan sampah adalah faktor penentu biaya pengelolaan sampah. Rute pengumpulan sampah dapat dibuat dengan memperhatikan keterbatasan yang ada seperti: jumlah kendaraan, waktu angkut dan sistem pengangkutan yang dilakukan. Penelitian ini bertujuan untuk menentukan rute pengumpulan dan pengangkutan sampah. Kondisi pengumpulan sampah dapat dianalogikan dengan model Vehicle Routing Problem dengan menambahkan intermediate facility pada akhir rute, yakni tempat pembuangan sampah akhir. Model ini disebut Vehicle Routing Problem with Multiple Trips and Intermediate Facility (VRPMTIF. Penentuan rute pengumpulan sampah VRPMTIF diselesaikan dengan menggunakan algoritma sequential insertion. Algoritma tersebut diterapkan pada penentuan rute pengumpulan sampah di Kota Bandung dengan hasil sebagai berikut: 28 tur untuk Bandung Barat, 41 tur untuk Bandung Tengah, dan 68 tur untuk Bandung Timur

  19. KADAR ZAT GIZI DALAM TEMPE BENGUK

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    Indrawati Gandjar

    2012-11-01

    Full Text Available Disamping kacang kedele dan kacang tanah sejumlah kacang-kacangan yang kurang dikenal juga dimakan penduduk daerah-daerah tertentu di Pulau Jawa. Diantaranya biji-biji koro benguk (Mucuna pruriens. Hasil fermentasi dari biji-biji ini dikenal sebagai tempe benguk.Dalam penelitian ini telah digunakan campuran biji koro benguk varitas abu-abu dan varitas hitam dalam perbandingan 1:1.Hasil isolasi mikroflora dari contoh-contoh tempe benguk yang dijual belikan ialah species dari marga (genus Rhizopus. Strain 90 II/3 dari desa Donomulyo Malang Selatan yang diidentifikasi sebagai R. arrhizus menghasilkan tempe benguk yang baik dan dipakai dalam penelitian ini.Telah dilakukan analisa zat gizi kedua varitas biji-biji koro benguk mentah, begitu pula dari substrat sebelum fermentasi dan tempe benguknya. Kadar protein dari tempe benguk dengan strain 90 II/3 ialah 14.1%.Proses perebusan, perendaman dan pengukusan telah menghilangkan seluruh HCN dalam substrat. Dari segi kandungan aflatoksin tempe benguk dalam penelitian ini tidak membahayakan karena kandungannya hanya 1.04 ppb.Hasil fermentasi biji-biji koro benguk dapat merupakan suatu sumber protein murah bagi penduduk yang makanan pokoknya terutama serealia dan umbi-umbian.

  20. Pengaruh Kadar Atonik Terhadap Pertumbuhan dan Hasil Dua Jenis Jahe (Zingiber officinale Roscoe)

    OpenAIRE

    Anada, Sri Muhartini, Sriyanto Waluyo, Pikri

    2013-01-01

    Penelitian ini bertujuan untuk mengetahui pengaruh kadar atonik, mendapatkan kadar atonik yang paling baik dan mengetahui interaksi kadar atonik terhadap pertumbuhan dan hasil dua jenis jahe (Zingiber officinale Roscoe). Penelitian dilaksanakan di Kebun Percobaan Tridharma Banguntapan, Jurusan Budidaya Pertanian, Fakultas Pertanian, Universitas Gadjah Mada, Provinsi Daerah Istimewa Yogyakarta, pada bulan April - Agustus 2011. Rancangan yang digunakan adalah Rancangan Acak Kelompok Lengkap (RA...

  1. Penentuan Bilangan Iodin Dalam Refined Bleached Deodorized Coconut Oil (RBD CNO) Dan Virgin Coconut Oil (VCO)

    OpenAIRE

    2011-01-01

    Bilangan iodin merupakan salah satu parameter penentuan mutu dari minyak atau lemak. Bilangan iodin menyatakan ukuran ketidakjenuhan minyak atau lemak dan berkaitan dengan kandungan asam lemak tidak jenuh dalam minyak atau lemak. Penentuan bilangan iodin dapat dilakukan dengan metode Wijs. Berdasarkan analisa diperoleh bilangan iodin dari RBD CNO Lampung 8,65 g I2/100 g, lebih besar dari RBD CNO Jawa timur 8,20 g I2/100 g dan RBD CNO Sumatera Utara 8,35 g I2/100 g. Dan hasil analisa bilangan ...

  2. SISTEM REKOMENDASI PENENTUAN DOSEN PEMBIMBING TUGAS AKHIR DENGAN MENGGUNAKAN ALGORITMA RABIN-KARP

    Directory of Open Access Journals (Sweden)

    Abu Salam

    2015-10-01

    Full Text Available Penentuan dosen pembimbing tugas akhir merupakan faktor penting terhadap pengerjaan tugas akhir mahasiswa. Namun, kurangnya informasi mengenai dosen pembimbing dapat menghambat mahasiswa dalam melakukan penentuan dosen pembimbing. Dengan demikian, diperlukan sistem yang dapat membantu mahasiswa sehingga dapat dimudahkan dalam melakukan penentuan dosen pembimbing tugas. Masalah tersebut yang menjadi dasar penelitian ini. Penelitian  dilakukan dengan mengembangkan sistem berbasis web dengan menggunakan metode pengembangan sistem web-engineering dan menerapkan algoritma Rabin-Karp yang merupakan algoritma pencocokan pola string. Peran algoritma Rabin-Karp dalam sistem ini yaitu melakukan pencocokan pola string antara topik tugas akhir mahasiswa dengan judul penelitan yang telah dilakukan oleh setiap dosen pembimbing untuk mendukung sistem dalam memberikan rekomendasi kepada mahasiswa mengenai dosen pembimbing tugas akhir. Sistem rekomendasi penentuan dosen pembimbing tugas akhir yang dihasilkan dari penelitian ini dapat memberikan rekomendasi kepada mahasiswa mengenai dosen pembimbing tugas akhir yang telah melakukan penelitian sesuai dengan topik tugas akhir mahasiswa. Namun masih perlu adanya perubahan maupun peningkatan algoritma agar mampu menghasilkan rekomendasi yang memiliki performa lebih baik dan tidak bergantung pada data penelitian dosen pembimbing. Kata Kunci : Sistem rekomendasi, dosen pembimbing, Algoritma Rabin-Karp,web-engineering

  3. Kadar kolesterol darah tikus putih (Rattus norvegicus hiperkolesterolemik setelah perlakuan VCO

    Directory of Open Access Journals (Sweden)

    MARTI HARINI

    2009-11-01

    Full Text Available Harini M, Astirin OP. 2009. Kadar kolesterol darah tikus putih (Rattus norvegicushiperkolesterolemik setelah perlakuan VCO. Bioteknologi 6: 55-62. Penelitian ini bertujuan untuk mengetahui pengaruh perlakuan VCO terhadap kadar kolesterol darah tikus putih (Rattus norvegicus L. hiperkolesterolemik. Penelitian ini menggunakan 25 tikus putih jantan galur Wistar yang dikelompokkan menjadi lima kelompok perlakuan, yaitu: kontrol, simvastatin (1,3 mL/270 g BB, kolesterol (lemak babi 9:1, VCO 1 (1 mL/270 g BB, dan VCO 2 (1,3 mL/270 g BB. Perlakuan diberikan secara oral. Kadar kolesterol total, kadar LDL dan kadar HDL diukur pada hari ke-1, ke-14 dan hari ke-28. Data kadar kolesterol (kolesterol total, LDL dan HDL dianalisis dengan ANCOVA dan dilanjutkan dengan uji contrast pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa perlakuan VCO pada berbagai dosis berpengaruh nyata terhadap penurunan kadar kolesterol total darah, kadar LDL darah dan peningkatan kadar HDL darah tikus putih (R. norvegicus hiperkolesterolemik.

  4. Rancang Bangun Quadcopter untuk Pemantauan Kadar Karbon Monoksida di Udara

    OpenAIRE

    Saputra, Arya Adi; Dharmawan, Andi

    2013-01-01

    AbstrakKarbon monoksida yang dihasilkan dari limbah industri merupakan hasil pembakaran tidak sempurna gas alam dan material lain yang mengandung karbon. Karena merupakan gas beracun yang tidak berwarna, tidak berbau, dan tidak berbahaya, gas ini cukup berbahaya jika terhirup oleh manusia. Oleh karena itu, untuk dapat mencegah hal tersebut, dibutuhkan suatu sistem yang dapat membantu mengetahui kadar gas karbon monoksida hasil buangan limbah industri di udara, yang mana dapat mencapai tempat-...

  5. KEBIJAKAN DALAM PENENTUAN DAN PENDANAAN MODAL KERJA PERUSAHAAN

    Directory of Open Access Journals (Sweden)

    Miswanto Miswanto

    2012-10-01

    Full Text Available Abstract: Policy in Determining and Financing Company’s Working Capital. In funding working capital, a company can use hedging policy, conservative policy, and aggressive policy. In relation to long-term versus short-term financing, temporary versus permanent current assets, and the trade-off between risk and profitability, it can be concluded that when the temporary current assets are financed by short-term financing they have moderate risk and profitability, when the temporary current assets are financed by long-term financing they have low risk and profitability, when the permanent current assets are financed by short-term funding they have high risk and profitability, and when the permanent current assets are financed by long-term financing they have moderate risk-profitability. To measure the performance of the working capital management, the working capital position of the company needs to be analyzed. By using the data presented on the balance sheet and income statement, the company can carry out the analysis of working capital performance using financial ratio analysis on working capital, analysis of the funding sources and use of funding statement, and analysis of the company's cash flow statement. Keywords: liquidity, capital, financing, profitability, and risk   Abstrak: Kebijakan dalam Penentuan dan Pendanaan Modal Kerja Perusahaan. Dalam mendanai modal kerja, perusahaan dapat menggunakan kebijakan hedging, kebijakan konservatif, dan kebijakan agresif. Dalam hubungannya antara pendanaan jangka pendek versus jangka panjang, aktiva lancar temporer versus permanen, dan trade-off antara risiko dan profitabilitas diperoleh kesimpulan bahwa jika aktiva lancar temporer dibiayai dengan pendanaan jangka pendek memiliki risiko dan profitabilitas moderat, jika aktiva lancar temporer dibiayai dengan pendanaan jangka panjang memiliki risiko dan profitabilitas rendah, jika aktiva lancar permanen dibiayai dengan pendanaan jangka pendek memiliki

  6. Pengaruh Jenis Kelamin dan Kebiasaan Merokok terhadap Kadar Timbal Darah

    Directory of Open Access Journals (Sweden)

    Wirsal Hasan

    2013-11-01

    Full Text Available Penarik becak dayung dan becak bermesin, pengatur lalu lintas, pedagang asongan, dan pedagang kaki lima banyak terpapar dengan polusi timbal dari udara ambien yang merupakan ancaman terhadap para pekerja pinggir jalan. Penelitian ini bertujuan mengetahui hubungan karakteristik responden dengan kadar timbal dalam darah. Sampel dalam penelitian ini berjumlah 109 orang terdiri dari 58 orang penarik becak dayung, 30 orang penarik becak bermesin dan 21 orang pedagang kaki lima yang ditarik secara consecutive sampling. Hasil penelitian menunjukkan bahwa tidak ada korelasi yang signifikan antara variabel usia, tekanan darah sistolik dan tekanan darah diastolik terhadap kadar timbal dalam darah (p>0,05. Rerata kadar timbal dalam darah berbeda bermakna menurut jenis kelamin (p=0,047 dan kebiasaan merokok (p=0,003. Rerata kadar timbal dalam darah berdasarkan jenis pekerjaan, lama bekerja, tingkat pendidikan, tempat beristirahat, lokasi tempat tinggal, kebiasaan minum susu, dan kebiasaan minum alkohol tidak ada perbedaan bermakna. Uji korelasi Pearson dan korelasi Spearman menemukan tidak ada korelasi antara variabel usia dan tekanan darah terhadap kadar timbal dalam darah (p>0,05. Paddle rickshaw puller, motorized rickshaw pullers, traffic police, street vendors and roadside vendors is that many workers are exposed to lead from ambient air pollution. Lead pollution is a threat to roadside workers. This study is observational. The purpose of the study was to determine the association between respondent characteristic with blood lead levels. The 109 samples in this study was the 58 paddle rickshaw puller, 30 motorized rickshaw pullers and 21 hawkers, drawn with consecutive sampling. The results showed that there were no significant correlation between age, blood pressure and blood lead level (p>0.005, there were differences in mean blood lead levels by sex (p = 0.047 and smoking (p = 0.003, there was no difference in mean blood lead levels based on the type

  7. Penentuan Kadar Bilangan Iodin Dari Rbd Palm Olein Dengan Metode Pelarut Campuran N-Heksan-Asam Asetat Dan Pelarut Campuran Sikloheksana-Asam Asetat Di PT. Palmcoco Laboratories

    OpenAIRE

    Ernita Ningsih

    2009-01-01

    Bilangan Iodin adalah jumlah atau banyaknya gram iodin yang dapat diikat oleh 100 gram lemak. Bilangan iodin tergantung pada jumlah asam lemak tidak jenuh dalam lemak. Asam lemak tidak jenuh adalah asam lemak yang mengandung satu atau beberapa ikatan rangkap atau ikatan ganda tiga. Di dalam menentukan bilangan iodin dari RBD Palm Olein, metodologi yang di gunakan adalah metode Wijs dengan menggunakan pelarut campuran N-heksan-asam asetat dan membandingkannya dengan menggunakan...

  8. PENENTUAN KONSTANTA LAJU PENURUNAN KADAR IODAT DALAM GARAM BERIODIUM [Determination of the Rate Constant on the Decrease of Iodate Content in Iodized Salt

    Directory of Open Access Journals (Sweden)

    Wisnu Cahyadi

    2006-04-01

    Full Text Available Potassium iodate used as the source of iodine can be decomposed to become the other species i.e. iodide and iodine during processing and storage. The objective of this research was determination of the rate constant on the decrease of iodate content in iodized salt. The method was used to determine the temperature and the length of storage effects on iodate stability in iodized salt. The research was obtained the rate constant on the decrease of iodate content in iodized salt (K 2.55 x 10-8 ppm day-1 and energy of activation (Ea 12.002 kcal mol-1 K-1.

  9. PENENTUAN KONSTANTA LAJU PENURUNAN KADAR IODAT DALAM GARAM BERIODIUM [Determination of the Rate Constant on the Decrease of Iodate Content in Iodized Salt

    OpenAIRE

    Wisnu Cahyadi

    2006-01-01

    Potassium iodate used as the source of iodine can be decomposed to become the other species i.e. iodide and iodine during processing and storage. The objective of this research was determination of the rate constant on the decrease of iodate content in iodized salt. The method was used to determine the temperature and the length of storage effects on iodate stability in iodized salt. The research was obtained the rate constant on the decrease of iodate content in iodized salt (K) 2.55 x 10-8 ...

  10. Penentuan Pola dan Pusat Distribusi Bahan Pokok Untuk Wilayah Berbasis Kepulauan

    Directory of Open Access Journals (Sweden)

    Tiara Figur Alfenza

    2012-09-01

    Full Text Available Wilayah kepulauan Indonesia yang tersebar hingga ujung perbatasan negeri menyebabkan terjadinya kesenjangan perekonomian, khususnya untuk ketersediaan bahan pokok. Harga bahan pokok yang dijual di wilayah kepulauan terluar Indonesia jauh lebih mahal jika dibandingkan dengan harga jual di Pulau Jawa. Salah satu solusi yang dapat dilakukan untuk mengurangi kesenjangan ekonomi tersebut adalah dengan merencanakan pusat distribusi dan pola jaringan transportasi laut yang sesuai dengan karakteristik kepulauan. Penentuan pusat distribusi menggunakan metode gravitasi dan didapat Pulau Ulu dan Pulau Sangihe sebagai  hub port. Penentuan rute optimum menggunakan teori Travelling Salesman Problem. Teori jaringan yang direncanakan adalah multiport calling dan hub and spoke network. Dalam satu tahun kapal untuk konsep multiport calling dapat beroperasi 52 kali dan untuk konsep hub and spoke network dapat beroperasi 53 kali. Selisih unit biaya kedua pola tersebut adalah sebesar 2%.

  11. Penentuan Konversi CO Yang Menjadi Metanol Pada Metanol Reaktor Di PT. Kaltim Metanol Industri

    OpenAIRE

    Marduansyah, Muhammad

    2015-01-01

    Telah dilakukan penelitian tentang penentuan konversi CO yang menjadi metanol pada reaktor metanol, di PT. Kaltim Metanol Industri dimana dalam penelitian ini digunakan data laju alir dan komposisi gas yang didapat dari control room. Dari perhitungan yang dilakukan maka didapat hasil konversi CO pada tanggal 25 februari 2013 yaitu 74,93%. Selain itu juga didapat hasil data perhitungan yang sebelumnya telah dilakukan yaitu 61,21% pada 12 november 2012; 68,53% pada 13 april 2012; 66,89% pada 14...

  12. Kontrasepsi Hormonal Meningkatkan Kadar α-Amylase Saliva

    Directory of Open Access Journals (Sweden)

    Juni Handajani

    2014-06-01

    Full Text Available Salivary α-amylase atau α-amylase saliva (SAA adalah salah satu enzim dalam saliva yang berperan penting pada inisiasi digesti karbohidrat dan fungsi interaksi bakteri. Kontrasepsi hormonal sangat populer di Indonesia untuk mencegah kehamilan. Penelitian ini bertujuan untuk mengetahui kadar SAA wanita pemakai kontrasepsi pil dan suntik. Subjek penelitian sebanyak 30 perempuan usia 20-35 tahun. Prosedur penelitian telah mendapat persetujuan dari Komite Etik Fakultas Kedokteran Universitas Gadjah Mada Yogyakarta. Subjek dibagi menjadi 3 kelompok (pemakai kontrasepsi pil, suntik, dan kontrol, masing-masing 10 perempuan. Kriteria subjek antara lain subjek sehat, tidak menggunakan alat ortodontik, protesa atau mahkota, serta menggunakan kontrasepsi hormonal lebih dari 3 bulan. Sampel saliva dikumpulkan pada sore hari (16.00-18.00 WIB selama 1 menit dengan metode tanpa stimulasi. Kadar tingkat SAA diukur menggunakan ELISA kit (Salimetrics LLC dengan Optical Density (OD pada 405 nm. Data dianalisis menggunakan ANOVA (p<0,05. Hasil penelitian menunjukkan kadar SAA tertinggi pada perempuan pemakai kontrasepsi  pil dan ada perbedaan yang signifikan diantara tiga kelompok. Disimpulkan bahwa kontrasepsi hormonal meningkatkan kadar SAA. Hormonal Contraceptive Increased The Level of Salivary Α-Amylase. Salivary α-amylase (SAA is one of the most important enzymes in saliva. This enzyme was mainly involved in the initiation of the digestion of starch in the oral cavity and has significant bacterial interactive function. Hormonal contraceptives are very popular in Indonesia to avoid pregnancy. This study aimed to evaluate the level of SAA in woman who taking pill and by injection contraceptives. Thirty women were in subjects, 20-35 years old, approval ethical clearance from Ethic Committee Medical Faculty of Gadjah Mada University, Yogyakarta Indonesia. Subjects were divided into three groups (taking pill contraceptive, by injection contraceptive and

  13. Pengaruh Timbal (Pb Terhadap Kadar MDA Serum Tikus Putih Jantan

    Directory of Open Access Journals (Sweden)

    Endrinaldi .

    2014-09-01

    Full Text Available AbstrakTimbal (Pb merupakan logam berat bersifat toksik yang konsentrasinya di lingkungan saat ini dipandang sebagai zat berbahaya. Pb dalam bentuk senyawa berasal dari pembakaran bahan bakar kendaraan bermotor, emisi industry dan dari penggunaan cat bangunan yang mengandung Pb. Toksisitas Pb menghambat enzim yang berperan sebagai antioksidan dan merusak sel hati.Tujuan studi ini adalah untuk melihat pengaruh timbal (Pb terhadap kadar malondialdehid (MDA tikus putih jantan. Desain penelitian ini adalah eksperimental menggunakan 25 ekor tikus putih jantan yang dibagi menjadi lima kelompok, yaitu kelompok kontrol, dan kelompok perlakuan dengan pemberian Pb asetat dengan dosis konsentrasi 5, 10, 20 dan 40 mg/kg BB selama 26 hari.Hasil penelitian menunjukkan terjadinya peningkatan rerata kadar MDA serum secara bermakna (p < 0,05, setelah pemberian Pb asetat selama 26 hari. Peningkatan kadar MDA secara bermakna terjadi antara kelompok kontrol dibandingkan dengan kelompok tikus yang diberi dosis 5, 10, 20 dan 40 mg/kg BB.Kesimpulan yang dapat diambil dari studi ini adalah bahwa pemberian Pb asetat meningkatkan kadar MDA serum tikus.Kata kunci: Pb asetat, MDAAbstractLead (Pb is atoxi cheavy metal concentrationsin the environment are now seenas a dangerous substance. Pb in the form of compounds derived from burningmotor vehicle fuel. Pb toxicityinhibitsan enzyme that acts as an antioxidant and liver cell damage.The purpose of this study was to observe the effect of lead (Pb on levels of malondialdehyde (MDA male whiterats. Experimental research design was used 25 white male rats were divided into five groups, namely the control group and the group treated with the administration of Pb acetate at a dose concentration of 5, 10, 20, and 40 mg / kg body weight for 26 days.The results showed an average increase in level of MDA, after administration of Pb acetate for 26 days were significantly (p <0.05. Increase in level of MDA of serum were significantly (p

  14. Hubungan Kadar Trigliserida dan Kolesterol-HDL Terhadap Kadar Alanine Aminotransferase pada Pasien Non Alcoholic Fatty Liver Disease

    Directory of Open Access Journals (Sweden)

    Bayu Gemilang

    2016-01-01

    Full Text Available AbstrakTrigliserida dan Kolesterol HDL (c-HDL merupakan beberapa dari komponen Sindroma Metabolik (SM. SM dipercaya merupakan faktor utama penyebab Non Alcoholic Fatty Liver Disease (NAFLD. NAFLD merupakan penyakit hati kronik yang nantinya dapat menyebabkan fibrosis sel-sel hepar dan juga keganasan. NAFLD tidak menunjukkan manifestasi klinis yang khas, sehingga diperlukan pemeriksaan penunjang seperti pemeriksaan enzim hati untuk menegakkan diagnosis. Alanine Aminotransferase (ALT menjadi pilihan sebagai marker pada penyakit NAFLD. Tujuan penelitian ini adalah menentukan hubungan antara trigliserida dan c-HDL dengan ALT pada penderita NAFLD. Ini merupakan penelitian analitik deskriptif dengan desain retrospektif menggunakan data pasien NAFLD di instalasi rekam medik RSUP dr.M.Djamil Padang. Sampel penelitian ini adalah 51 pasien NAFLD. Hasil penelitian didapatkan dari uji korelasi pearson terdapat derajat hubungan yang kuat (r=0,512 dan hubungan yang bermakna (p<0,001 antara kadar trigliserida dengan kadar ALT serum dan derajat hubungan yang sedang (r=0,26 dan hubungan yang tidak bermakna (p=0,065 antara c-HDL dengan ALT serum. Kesimpulan penelitian ini adalah kadar ALT berhubungan dengan kadar trigliserida pada penderita NAFLD, namun tidak dengan c-HDLKata kunci: NAFLD, trigliserida, HDL, ALT, sindroma metabolik AbstractTriglyceride and HDL Cholesterol (HDL-C are some of the Metabolic Syndrome (MS components. MS is believed as the main factor for the Non Alcoholic Fatty Liver Disease (NAFLD. NAFLD is a chronic liver disease, which later can cause hepatocyte fibrosis and also malignancy. NAFLD does not show a typical clinical appearance, so it is important to do workups such as liver enzyme test to make the diagnosis. Alanine Aminotransferase (ALT is considered as the marker of NAFLD.The objective of this study was to determine the relationship between triglycerides and HDL-C to ALT level in NAFLD patients.This  was a descriptive analytical

  15. PENENTUAN DAYA SIMPAN BENIH SUREN (Toona sureni Merr. DI ALAM MELALUI PENYIMPANAN SOIL SEED BANK

    Directory of Open Access Journals (Sweden)

    NFN Nurhasybi

    2016-09-01

    Full Text Available Kondisi di alam memperlihatkan hutan dan lahan memperbaiki dirinya melalui benih yang tersimpan di dalam tanah, yang akan tumbuh apabila dormansinya terpatahkan. Fluktuasi cahaya dan temperatur dapat mematahkan dormansi benih jenis-jenis pionir, dan proses kekeringan sebelum datang musim hujan juga dapat memecahkan dormansinya. Tujuan penelitian ini adalah untuk mengetahui kondisi alami yang mampu mempertahankan viabilitas benih suren (Toona sureni Merr.. Rancangan percobaan untuk pelaksanaan penelitian berupa rancangan acak lengkap pola faktorial meliputi faktor : (a tapak (a1. di bawah tegakan dan a2. di tempat terbuka, (b wadah simpan/ kemasan benih (b1. aluminium foil, b2. toples, b3. kain blacu, b4. kawat kasa dan (c Periode simpan (c1. 0, c2. 2, c3. 4, c4. 6, c5. 8, c6. 10 minggu. Parameter yang diamati adalah kadar air dan daya berkecambah. Hasil penelitian menunjukkan benih suren memerlukan wadah simpan yang tidak terlalu permeabel karena fleksibilitas yang tinggi dari kulit benihnya menyebabkan keluar masuknya uap air cukup tinggi dan mempengaruhi kadar air benihnya. Fluktuasi kadar air benih suren sangat tinggi hingga dapat bergerak dari kadar air awal 8 – 10 % menjadi 38 – 40 %, yang dapat berpengaruh negatif berupa kematian dan kerusakan fisik lainnya. Benih suren dapat bertahan selama 4 minggu (daya berkecambah 46 % dalam penyimpanan di tanah. Penyimpanan setelah melalui periode 2 minggu umumnya viabilitas benih mengalami penurunan sangat besar hingga mencapai 20 %.

  16. Microbiological Spoilage of Beverages

    Science.gov (United States)

    Lawlor, Kathleen A.; Schuman, James D.; Simpson, Peter G.; Taormina, Peter J.

    Commercially packaged, non-alcoholic, ready-to-drink (RTD) beverages comprise a diverse group of products, both carbonated (sparkling) and non-carbonated (still), that appeal to consumers of all ages and provide refreshment, hydration, energy, and nutrition at home and "on-the-go." Examples of such products include purified, mineral, and spring waters, flavored or enhanced waters, colas, fruit-flavored sodas, sports and energy drinks, fruit or vegetable juices, teas, coffees, smoothies, dairy and yogurt drinks, and fusion beverages (hybrid products that bridge multiple beverage categories).

  17. MUTU ORGANOLEPTIK DAN KIMIAWI TERASI UDANG REBON DENGAN KADAR GARAM BERBEDA DAN LAMA FERMENTASI

    Directory of Open Access Journals (Sweden)

    apri dwi anggo

    2014-07-01

    Full Text Available Terasi merupakan produk fermentasi udang dengan penambahan garam. Fermentasi dengan garam menyebabkan perombakan protein menjadi asam amino misalnya asam glutamat sebagai penghasil cita rasa khas terasi. Kadar garam dan lama fermentasi merupakan faktor penting pada proses pembuatan terasi. Penelitian ini bertujuan untuk menganalisis pengaruh perbedaan konsentrasi garam dan lama fermentasi terhadap kualitas terasi rebon terutama kandungan asam glutamat. Bahan baku yang digunakan pada penelitian ini adalah rebon (Acetes sp. kering tawar dengan panjang ±2 cm per ekor. Perlakuan garam dengan konsentrasi 2%, 8,5%, 15% dan lama fermentasi (8 hari dan 32 hari. Metode penelitian menggunakan metode experimental field dengan Rancangan Acak Kelompok (RAK pola split plot in time 3 kali ulangan. Parameter yang diuji meliputi organoleptik, pH, kadar protein, asam glutamat, kadar air dan profil asam amino. Parameter kadar protein, asam glutamat dan profil asam amino pada fermentasi hari ke 32 yang diamati hanya perlakuan konsentrasi kadar garam terbaik pada hari ke 8. Nilai organoleptik terasi berkisar antara 7,65-8,32 artinya produk tersebut dapat diterima konsumen. Nilai pH Nilai pH terasi rebon berkisar antara 7,09 sampai 7,89. Konsentrasi garam 2% pada terasi rebon menghasilkan kadar protein dan asam glutamat tertinggi yaitu 47,14%+0,20 (dry base. Asam amino yang dominan pada terasi rebon adalah asam glutamat dan asam aspartat. Lama fermentasi menyebabkan penurunan asam glutamat terasi rebon.Kata kunci: asam glutamat, fermentasi, garam, rebon

  18. SCREENING DAN ANALISIS KADAR OMEGA-3 DARI RUMPUT LAUT PULAU LOMBOK NTB

    Directory of Open Access Journals (Sweden)

    Erin Ryantin Gunawan

    2012-11-01

    Full Text Available Penelitian ini mempunyai tujuan untuk mengidentifikasi jenis rumput laut yang mengandung omega-3 dan mengetahui kadar omega-3 dari rumput laut yang terdapat di pantai Pulau Lombok NTB. Minyak yang terdapat dalam rumput laut diekstraksi dengan metoda soxhletasi. Identifikasi dan kadar asam lemak dalam rumput laut ditentukan dengan alat GC-MS. Sembilan jenis rumput laut telah dianalisa dengan kadar air berkisar antara 42% -86,5%. Minyak hasil ekstraksi mempunyai kadar antara 0,63%-4,39%. Dari ke sembilan jenis dipilih 4 jenis rumput laut yang mempunyai kadar minyak yang paling tinggi. Dua jenis rumput laut yang biasa dikonsumsi (Eucheuma Spinosum dan Eucheuma Cottoni dan dua jenis lagi yang tidak biasa dikonsumsi (Gracilaria salicornia dan Ulva sp. Asam-asam lemak omega-3 yang dapat teridentifikasi dari keempat jenis rumput laut adalah asam linolenat, Eikosatrienoat (ETE, eikosapentaenoat (EPA dan (dokosaheksaenoat DHA dalam jumlah yang bervariasi. Kadar asam lemak dalam keempat jenis rumput laut berkisar antara 26,8%-52,26% dan kandungan omega-3 antara 1,86%-5,46%.

  19. SISTEM INFORMASI PENJUALAN DAN PENGHITUNGAN KADAR PERHIASAN EMAS (STUDY KASUS DI TOKO PERHIASAN REJEKI DENPASAR - BALI

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    ali mahmudi

    2014-09-01

    Full Text Available Perhiasan emas dan perak, dari dulu sampai sekarang, sudah menjadi gaya hidup di masyarakat. Perhiasan dipakai sebagai penunjang penampilan maupun sebagai alat investasi. Dalam perkembanganya perhiasan dapat terbuat dari campuran bahan logam mulia seperti tembaga, perak dan emas. Sistem informasi ini dirancang untuk membantu proses penjualan di Toko Perhiasan Rejeki Denpasar-Bali. Applikasi ini dibuat dengan menggunakan Microsoft Visual Studio 2008, database MySql dan MySql konector 6.1.3 sebagai konektor. Sistem informasi ini dilengkapi dengan aplikasi untuk menghitung kadar perhiasan. Di samping itu, aplikasi ini juga dilengkapi denganalat hitung untuk menentukan campuran emas, perak dan tembaga untuk membuat emas dengan kadar tertentu. Metode gosok batu adalah metode tradisional untuk mengetahui kadar perhiasan. Metode ini dilakukan dengan cara menggosokan perhiasan ke batu dan kemudian ditambahkan cairan kimia. Metode ini kurang akurat untuk menentukan kadar perhiasan. Oleh sabab itu, dibangunlah sistem informasi penjualan dan penghitungan kadar perhiasan. Aplikasi ini diharapkan dapat mempermudah dalam pendataan penjualan dan pesanan perhiasan di Toko perhiasan Rejeki Denpasar-Bali. Kata Kunci: Sistem Informasi Penjualan, Emas, aplikasi hitung kadar, perhiasan.

  20. Penentuan Zona Kerentanan Bencana Gempa Bumi Tektonik di Kabupaten Malang Wilayah Selatan

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    Niko Irjaya Desmonda

    2014-09-01

    Full Text Available Kabupaten Malang, khususnya Kecamatan Gedangan, Sumbermanjing Wetan, Dampit, Tirtoyudo, dan Ampelgading ditetapkan sebagai wilayah rawan terhadap bencana gempa bumi tektonik. Kejadian gempa bumi tektonik yang pernah terjadi di wilayah penelitian banyak menimbulkan kerusakan fisik dan timbulnya korban jiwa. Oleh karenanya, penentuan zona kerentanan bencana gempa bumi tektonik di wilayah penelitian perlu dilakukan sebagai salah satu upaya untuk mengurangi dampak bencana tersebut. Dalam menentukan zona risiko bencana tersebut di wilayah penelitian, dilakukan dua tahapan, yaitu menentukan bobot prioritas variabel-variabel yang berpengaruh terhadap kerentananya menggunakan alat analisa deskriptif dan analisa AHP. Selanjutnya, menentukan zona kerentananya menggunakan analisa overlay, menggunakan metode Overlay Weighted Sum pada aplikasi GIS. Hasil penelitian menunjukkan, bahwa wilayah seluas 1236.8 Ha (1.3% diklasifikasikan sebagai zona Sangat Berisiko, meliputi Desa/Kelurahan Argotirto, Druju, Kedungbanteng, Klepu, Ringinkembar, Ringisari, Sekarbanyu, Sukodono, Sumberagung, Sumbermanjing, Tambaksari, Sumbersuko, dan Srimulyo. Adapun variabel-variabel yang sangat berpengaruh terhadap penentuan zona kerentanan bencana gempa bumi tektonik di wilayah penelitian, yaitu variabel jenis konstruksi bangunan permanen, jumlah penduduk cacat, jumlah penduduk tua, jumlah penduduk balita, dan panjang jaringan jalan.

  1. Penentuan Viskositas Larutan Gula Menggunaan Metode Vessel Terhubung Viscosimeter Berbasis Video Based Laboratory dengan Software Tracker

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    Rr. Sinta Kusuma Ningrum

    2014-10-01

    Full Text Available Telah dilakukan uji yang bertujuan untuk menentukan viskositas larutan gula. Metode yang digunakan adalah metode vessel terhubung viscosimeter. Hubungan antara -ln(2h1/h0-1 terhadap t dinyatakan dengan persamaan –ln(2h1/h0-1=(πD4ρg/128ALηt. Penelitian dimulai dengan menentukan viskositas air murni sebagai kalibrasi alat, dari hasil kalibrasi diperoleh nilai konversi sebesar 285, 49. Kemudian nilai ini selanjutnya digunakan dalam penentuan nilai viscositas larutan gula. Penentuan nilai koefisien viscositas larutan gula dilakukan  dengan  fitting data menurut garis lurus,  h -ln(2h1/h0-1 sebagai sumbu vertikal dan t sebagai sumbu horizontal,  dengan a adalah gradien garis. Dari hasil analisis diperoleh nilai viskositas larutan gula 10 % adalah 1,02±0,02 poise, 20% adalah 1,05±0,02 poise, dan 30% adalah 1,13±0,02 poise.

  2. POTENSI EKSTRAK ETANOL KULIT BUAH MANGGIS (Garcinia Mangostana L. DALAM MENURUNKAN KADAR MALONDIALDEHID (MDA PADA TIKUS WISTAR YANG MENGKONSUMSI ETANOL

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    Ni Putu Widya Astuti

    2014-10-01

    Full Text Available ABSTRAK: Minuman beralkohol adalah minuman yang mengandung etil alkohol yang bila dikonsumsi dalam waktu yang lama akan mengakibatkan peningkatan peroksidasi lipid dan Reactive Oxygen Species (ROS. Salah satu peredam radikal bebas di dalam tubuh yaitu senyawa antioksidan. Kulit buah manggis (Garcinia Mangostana L. merupakan salah satu sumber dari senyawa antioksidan. Tujuan penelitian ini untuk membuktikan potensi ekstrak etanol kulit buah manggis dalam menurunkan kadar malondialdehid (MDA pada tikus wistar yang mengkonsumsi etanol. Penelitian ini dilakukan dengan menggunakan rancangan pre and post test control group design. Setiap kelompok diberikan etanol 30% selama 14 hari dan hari berikutnya diberikan ekstrak etanol kulit buah manggis dengan dosis 0 mg/kg BB (kontrol, 50 mg/kg BB (P1, 75 mg/kg BB (P2 dan 100 mg/kg BB (P3 selama 14 hari. Hasil penelitian menunjukkan ekstrak etanol kulit buah manggis dapat menurunkan kadar MDA dalam darah tikus wistar setelah konsumsi etanol sebesar 40,36%, 53,05% dan 74,48 % pada masing perlakuan di atas.  ABSTACT: Alcohol beverage is a drink containing ethanol that if it is consumed in a long period of time can lead to lipid peroxidation and liver damage beginning with the increase of Reactive Oxygen Species (ROS. Antioxidant compounds are free radical scavengers. The rind of mangosteen (Garcinia Mangostana L. is one of the source of antioxidant compounds. This study was aimed to prove the potencial of ethanol extract of mangosteen’s rind in reducing the level of malondialdehyde in wistar rats due to intake of ethanol. The study was performed using a pre- and post-test control group desain. Each group was forced to take a solution of ethanol 30% for 14 days followed by taking ethanol extract of mangosteen’s rind with dose of 0 mg/kg (control, 50 mg/kg (P1, 75 mg/kg (P2, and 100 mg/kg (P3 for 14 days. The results showed that the ethanol extract of mangosteen’s rind significantly reduced malondialdehyde

  3. PENENTUAN KANDUNGAN UNSUR PADA INSTALASI PENGOLAHAN AIR LIMBAH (IPAL RSUP DR. SOERADJI TIRTONEGORO KLATEN DENGAN METODE ANALISIS AKTIVASI NEUTRON REAKTOR KARTINI

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    - Niati

    2012-01-01

    Full Text Available Limbah cair hasil aktivasi manusia misalnya di Rumah Sakit harus diolah terlebih dahulu sebelum dialirkan ke lingkungan. Pengolahan limbah cair ini dilakukan untuk mengantisipasi adanya suatu hal yang berbahaya atau tidak aman bagi lingkungan. Permasalahan yang dikaji adalah dengan mengetahui jenis unsur dan kadarnya apakah melebihi dari batas kadar baku mutu limbah dan air minum. Metode  Analisis Aktivasi Neutron (AAN untuk analisis kualitatif yaitu mengetahui jenis unsur dan analisis kuantitatif yaitu menghitung kadar dari jenis unsur tersebut. Sampel limbah cair diaktivasi menggunakan sumber neutron dari Reaktor Kartini, kemudian dicacah menggunakan Spektrometri-γ, barulah analisis kualitatif dan kuantitatif dapat dilakukan. Hasil penelitian sampel air sumur dan limbah cair RS secara kualitatif terdapat jenis unsur dengan waktu peluruhan pendek seperti : Fe, Cl, dan Al dan waktu peluruhan panjang terdapat jenis unsur Br dan Na. Secara kuantitatif untuk waktu peluruhan pendek dengan evaporasi kadar Cl antara (0,0849-3,01E-06 ppm, kadar Al antara (2,3197-3,9841E-07 ppm; tanpa evaporasi kadar Cl antara (0,65785-2,3197E-07 ppm, kadar Al antara (2,5113-2,7761E-09 ppm. Untuk waktu peluruhan panjang dengan evaporasi kadar Br antara (0,069846-1,9147E-04 ppm, kadar Na antara (0,8058-3,2544E-05 ppm; tanpa evaporasi kadar Br 5,031E-06 ppm, kadar Na antara (6,7857-8,3285E-07 ppm. Dari hasil penelitian tersebut dapat disimpulkan bahwa waktu peluruhan dan perbedaan perlakuan sampel mengakibatkan jenis unsur dan kadar unsur yang dihasilkan juga berbeda-beda. Berdasarkan penghitungan kadar jenis unsur dan setelah dibandingkan dengan kadar baku mutu limbah dan mutu air maka limbah cair RSUP Dr. Soeradji Tirtonegoro Klaten dalam batas aman apabila dibuang ke lingkungan dan air sumur tersebut juga aman untuk dikonsumsi. Kata kunci : Instalasi Pengolahan Air Limbah (IPAL, AAN, Reaktor Kartini

  4. Pengaruh Kadar Bioetanol 50% sampai dengan 95% pada Unjuk Kerja Kompor Etanol

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    Ririn Ririn

    2013-03-01

    Full Text Available Persediaan bahan bakar fosil semakin hari semakin menipis, hal ini tidak sebanding dengan penggunaan yang semakin meningkat, terutama di sektor industri dan rumah tangga. Oleh karena itu sangat diperlukan energi alternatif untuk mengatasi masalah tersebut, salah satunya adalah dengan penggunaan bioetanol pada kompor dalam bidang rumah tangga. Penelitian ini dilakukan dengan tujuan mengetahui tentang performa kompor bioetanol berbahan bakar bioetanol kadar rendah. Penelitian ini dilakukan dengan metode eksperimen untuk mendapatkan unjuk kerja kompor berbahan bakar  bioetanol dengan  variasi kadar bioetanol yaitu 50% sampai dengan 95% dengan interval 5%, yang didapatkan dari hasil pencampuran 99% bioetanol dan air suling. Kompor uji yang digunakan berdinding api ganda, lubang udara sebaris untuk diameter dinding api 3 inch dan  lubang udara  susun untuk diameter dinding api 1,5 inch. Pengujian kompor berdasarkan uji kompor kerosene yaitu metode air mendidih (Water Boiling Test version 3.0 revised January 2007 sesuai Provisional International Standards for Testing Woodstove (VITA 1982 & revised May 1985. Dari penelitian ini kadar bioetanol yang baik digunakan adalah kadar 95% sampai dengan 75%, sedangkan untuk 70% sampai 60% dihasilkan nyala api yang tidak stabil. Kadar 55% sampai dengan 50% tidak dihasilkan nyala api.

  5. Substitution of sugar-sweetened beverages with other beverage alternatives

    DEFF Research Database (Denmark)

    Zheng, Miaobing; Allman-Farinelli, Margaret; Heitmann, Berit Lilienthal

    2015-01-01

    BACKGROUND: Excessive consumption of sugar-sweetened beverages (SSBs) has become an intractable public health concern worldwide, making investigation of healthy beverage alternatives for SSBs imperative. AIM: To summarize the available evidence on the effects of replacing SSBs with beverage...... to high. Evidence from both cohort studies and RCTs showed substitution of SSBs by various beverage alternatives was associated with long-term lower energy intake and lower weight gain. However, evidence was insufficient to draw conclusions regarding the effect of beverage substitution on other health...

  6. Perbedaan Kadar Calprotectin Sebelum Dan Sesudah Radioterapi Pada Pasien Karsinoma Nasofaring Akibat Infeksi Epstein-Barr Virus

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    Rurie Ratna Shantiningsih

    2016-11-01

    Full Text Available Latar belakang: Epstein-Barr Virus (EBV adalah anggota herpes virus berkaitan dengan etiologi karsinoma nasofaring (KNF. Pada pasien KNF jumlah monosit dalam sel darah tepi mengalami penurunan dan kebanyakan masih dalam bentuk immature sehingga menurunkan respon imun pasien serta meningkatkan kemungkinan terjadinya penyakit periodontal. Radioterapi merupakan salah satu metode terapi yang banyak digunakan untuk kasus KNF. Calprotectin diproduksi dalam sitoplasma sel monosit dan levelnya meningkat pada beberapa penyakit inflamasi, termasuk inflamasi jaringan periodontal, ditandai dengan peningkatan kadar calprotectin pada cairan sulkus gingiva (CSG. Tujuan: mengkaji perbedaan kadar calprotectin pada pasien KNF sebelum dan setelah dilakukan radioterapi, pada sel monosit, serum dan CSG. Metode Penelitian: sepuluh pasien KNF akibat infeksi EBV digunakan sebagai subjek dalam penelitian ini. Lima orang sebagai sampel kelompok sebelum radioterapi dan 5 orang sebagai sampel kelompok sesudah radioterapi. Dari masing-masing pasien diambil sel monosit dan serum darah tepi serta CSG. Kadar calprotectin diukur menggunakan metode ELISA. Hasil: kadar calprotectin pada kelompok sampel sebelum radioterapi lebih rendah dibandingkan kelompok sam pel sesudah radioterapi dilihat melalui sel monosit dan serum darah tepi. Sementara dari CSG, kadar calprotectin kelompok sampel sebelum radioterapi nampak lebih tinggi dibanding kelompok sesudah radioterapi. Hasil analisis statistik Anova menunjukkan perbedaan yang signifikan (p<0,05. Kesimpulan: terdapat perbedaan kadar calprotectin pada sel monosit, serum darah tepi dan CSG pasien KNF antara sebelum dan sesudah radioterapi. Pada sel monosit dan serum darah tepi, terjadi penurunan kadar calprotectin, sementara pada CSG terjadi peningkatan kadar calprotectin antara sebelum dan sesudah radioterapi.

  7. Rancang Bangun Sistem Pendukung Keputusan Penentuan Program Acara Di KSTV Kediri Dengan Menggunakan Metode Fuzzy AHP

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    Mufid Ali Fatoni

    2015-01-01

    Full Text Available Abstract Penentuan program acara pada suatu stasiun televisi merupakan denyut nadi dari penyiaran pertelevisian. Mekanisme semacam ini harus didukung dengan sistem pendukung keputusan yang bukan hanya mempermudah suatu pekerjaan, tetapi efektifitas dan efisiensinya. Penelitian ini bertujuan untuk menghasilkan sistem pendukung keputusan yang dapat memberikan rekomendasi alternatif program acara sesuai dengan perbandingan kriteria dan alternatif yang telah dievaluasi dengan menggunakan metode Fuzzy AHP. Kriteria yang digunakan pada sistem meliputi biaya produksi, daya tarik, tema, segmentasi, profit, orientasi program, dan etika. Dengan adanya sistem pendukung keputusan ini akan mempermudah divisi program acara dalam menentukan program acara yang akan ditayangkan. Selain itu, sistem juga memberikan kemudahan bagi manager operasional dalam mengawasi acara-acara yang ada dalam proses broadcast KSTV.

  8. Multi-Criteria Decision Making Dalam Penentuan Jurusan Siswa Pada Lembaga Pendidikan dan Pelatihan (LPP Penerbangan

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    - Safrizal

    2016-11-01

    Full Text Available Lembaga Pendidikan dan Pelatihan (LPP Penerbangan adalah Lembaga pelatihan profesi yang memdidik, melatih dan menyalurkan kerja dalam bidang penerbangan. Dalam menentukan jurusan siswa ada LPP Penerbangan yaitu jurusan Airlines Staf, Travel Agent Staf dan Cabin Staf diperlukan banyak kriteria yang dibutuhkan agar jurusan yang ditentukan sesuai dengan bidang pekerjaan yang ada pada perusahaan penerbangan dan pihak manajemen dapat merekomendasikan untuk ditempatkan pada maskapai tersebut. Untuk itu perlu adanya sebuah Sistem Pendukung Keputusan (SPK serta penerapan metode AHP yang akan membantu mengolah data siswa tersebut. Metode AHP dinggap baik karena dapat membandingkan antara kriteria yang ditetapkan dengan alternatif. Penerapan metode metode  AHPmenjadi suatu kerangka untuk mengambil keputusan dengan efektif atas persoalan yang kompleks dengan menyederhanakan dan mempercepat porses pengambilan keputusan dengan memecahkan pesoalan tersebut kedalam bagian-bagiannya untuk mempengaruhi hasil dalam membantu pihak manajemen dalam merekomendasikan atau menentukan jurusan yang sesuai dengan kemampuan siswa tersebut. Kata kunci -Sistem-Pendukung-Keputusan, Penentuan Jurusan, LPP Penerbangan, AHP

  9. PENENTUAN FITUR WEBSITE BIDANG PARIWISATA DAN KEBUDAYAAN DENGAN METODE FEATURE-ORIENTED DOMAIN ANALYSIS (FODA

    Directory of Open Access Journals (Sweden)

    Muhammad Iqbal

    2016-10-01

    Penentuan fitur dalam membuat website bidang pariwisata dan kebudayaan dibutuhkan untuk mengetahui fitur yang bisa diimplementasikan. Untuk membantu menentukan fitur tersebut, digunakan analisis domain dengan metode Feature-Oriented Domain Analysis (FODA. Metode tersebut mempunyai tahapan dimulai dari tinjauan aplikasi terhadap ketiga website sebagai sampel untuk mengambil fitur. Selanjutnya tahapan analisis konteks yang mendapatkan diagram struktur dan diagram konteks. Berikutnya tahapan pemodelan domain yang dibagi dua langkah yaitu analisis fitur untuk mendapatkan fitur-fitur pada aplikasi web melalui diagram fitur dengan penjelasan melalui kamus terminologi domain. Langkah berikutnya adalah pemodelan entity-relationship dengan membuat diagram entity-relationship untuk pembuatan database. Terakhir, pemodelan arsitektur dengan membuat arsitektur domain untuk pengembangan aplikasi yang hanya fokus pada fitur.  Hasil dari analisis fitur adalah didapatkan sebanyak 38 fitur mandatory yang berarti fitur tersebut wajib diimplementasikan dalam aplikasi web untuk pariwisata dan kebudayaan.  Kata kunci: Pariwisata, Kebudayaan, Website, Fitur, Feature-Oriented Domain Analysis

  10. HUBUNGAN KADAR MAGNESIUM DENGAN KEJADIAN PREEKLAMASI PADA IBU HAMIL TRIMESTER III DI RSUP DR. M. DJAMIL PADANG TAHUN 2015

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    Hendri Devita

    2016-05-01

    Full Text Available Preeklampsia adalah penyakit hipertensi, proteinuria dan edema yang timbul karena kehamilan. Kejadian preeklamsia pada ibu hamil pada tahun 2012 di RSUP Dr. M. Djamil Padang sebanyak 158 orang dan tahun 2013 terdapat 111 orang (41,9% dari 265 ibu hamil. Tujuan penelitian ini adalah untuk mengetahui hubungan kadar magnesium dengan kejadian preeklampsi pada ibu hamil trimester III di RSUP Dr. M. Djamil Padang tahun 2015.Jenis penelitian ini adalah analitik dengan desain case control Pada Februari-Juni 2015. Populasi semua ibu hamil yang tercatat di rekam medik berjumlah 265 orang. Sampel sebanyak 222 orang dengan perbandingan kasus dan kontrol 1:1. Terdapat hubungan kadar magnesium dengan kejadian preeklampsia (p=0,002. Penelitian ini dapat disimpulkan bahwa kadar magnesium berhubungan dengan kejadian preeklampsia, maka diharapkan kepada petugas kesehatan untuk dapat melakukan deteksi dini kejadian preeklamsia yang salah satunya dengan melakukan pemeriksaan magnesium dan memberikan terapi magnesium.Kata Kunci: Kadar magnesium, Preeklamsia

  11. PENENTUAN WAKTU PERAWATAN UNTUK PENCEGAHANPADA KOMPONEN KRITIS CYCLONE FEED PUMP BERDASARKAN KRITERIA MINIMASI DOWN TIME

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    Siti Nandiroh

    2006-08-01

    Full Text Available Sistem perawatan mesin yang dilakukan di PT. Newmont Nusa Tenggara, selama ini masih bersifat korektif yaitu perawatan setelah terjadi kerusakan. Kerusakan komponen ini biasanya akan ditandai dengan ditemukannya produk yang dihasilkan tidak sedikit mengalami kecacatan. Peranan perawatan terhadap komponen-komponen Cyclone Feed Pump pada Process Departement - PT.Newmont Nusa Tenggara sangat penting artinya untuk mencegah terjadinya kecacatan produk masal dan mencegah terjadinya down time produksi. Dan perawatan yang paling baik digunakan adalah perawatan pencegahan sebelum terjadinya kerusakan (preventive maintenance. Mesin kritis adalah mesin yang mengalami frekwensi kerusakan terbesar dengan total downtime terbesar. Untuk penentuan mesin kritis ini, langkah pertama yang dilakukan adalah dengan mengukur lamanya waktu downtime produksi dari tiap-tiap mesin yang ada. Perhitungan MTTR berdasarkan data downtime, yang sebelumnya juga dilakukan uji kecocokan distribusi dan hasilnya sesuai, Dengan melakukan perhitungan Mean Time To Repair dan Mean Time To Failure dapat diketahui rata-rata waktu berapa lama pompa beroperasi dan berapa lama pompa tersebut dapat dilakukan perbaikan serta dapat diketahui Reliability pada Cyclone Feed Pump 2.0.1. Setelah dilakukkan perhitungan, komponen kritis Discharge Pipe pada Cyclone Feed Pump 2.0.1 harus sudah dilakukan inspeksi preventif, karena telah beroperasi 664.8 jam, dan perbaikan yang harus lakukan maksimal 3.4997 jam setiap kali dilakukan shutdown.

  12. ANALISA SPEKTROSKOPI EMISI UNTUK PENENTUAN TEMPERATUR ELEKTRONIK PADA PLASMA NON-TERMIK NITROGEN

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    Muhammad Nur

    2012-02-01

    Full Text Available Suatu metoda baru telah dikembangkan untuk penentuan temperatur elektronik dari plasma non-termik nitrogen dengan menggunakan spektroskopi emisi. Metoda ini telah dipakai untuk plasma non-termik nitrogen yang diproduksi dalam lucutan pijar korona densitas tinggi. Dengan mengasumsikan bahwa fungsi distribusi energi dari elektron adalah distribusi  maxwellian dan penggunaan data tampang lintang efektif dari sistem positif kedua, 2s+, (C3Pu®B3Pg dari N2 dan sistem negatif pertama, 1s– (B2S+u®X2S+g  dari N2+, hubungan antara energi rerata elektron dengan perbandingan intensitas 1s–(0-0 dan intensitas 2s+(2-5 dapat diselesaikan ecara teoretik. Spektrum emisi dari molekul nitrogen tereksitasi, (C3Pu®B3Pg dari N2 dan molekul terionisasi, 1s– (B2S+u®X2S+g dari N2+, secara eksperimen diperoleh dari spektroskopi emisi. Melalui identifikasi dan analisa spektru-spektrum tersebut, perbandingan intensitas 1s–(0-0 dan intensitas 2s+(2-5 diperoleh secara eksperimen. Metoda ini telah diterapkan untuk menentukan energi rerata elektron atau temperatur elektronik dari plasma non termik nitrogen dalam lucutan pijar korona dengan densitas dari 2,4 x 1020 cm-3 sampai 9,2 x 1020 cm-3

  13. PERANCANGAN DAN PEMBUATAB ALAT UKUR KADAR KROM DALAM AIR DENGAN MENGGUNAKAN PRINSIP SPEKTROSKOPI SERAPAN ATOM

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    Tin Yunis Mahfudloh, Mohammad Tirono

    2012-04-01

    Full Text Available Air adalah bahan yang berperan penting dalam berbagai aspek kehidupan manusia. Air steril dengan kandungan mineral yang cukup dan tidak terpolusi dapat berperan sebagai cairan yang menata keseimbangan tubuh. Apabila air yang dikosumsi manusia telah tercemar oleh sampah dan limbah industri yang mengandung zat-zat kimia/logam berat yang bersifat racun akan berbahaya Seperti kromium/krom dengan kode kimiawi Cr. Penelitian dilakukan untuk membuat alat ukur kadar krom dalam air dengan metode absorpsi dengan instrumen fotometri. Alat ukur kadar krom dalam air menggunakan prinsip spektroskopi serapan atom terdiri dari 2 sistem, yaitu sistem optik dan sistem elektronik. Sistem optik terdiri dari lampu halogen, filter cahaya dengan panjang gelombang 520.4, kuvet dan sensor photodioda. Sedangkan sistem elektronik terdiri dari ADC 0804, MCU AT89S51 dan LCD.  Prinsip keja alat ini adalah cahaya polikromatis yang dipancarkan oleh lampu halogen akan melewati filter sehingga cahaya polikromatis akan bersifat monokromatis. Cahaya akan melewati air dengan kadar krom 0% untuk mereset reagen dan pelarut kemudian dideteksi oleh sensor sehingga menghasilkan data I0. Setelah dideteksi air  akan bergeser ke atas dan sensor bergeser kebelakang untuk mendeteksi sampel yang mempunyai kadar krom tertentu dan menghasilkan data I1. Di dalam sampel ini terjadi penyerapan intensitas cahaya oleh atom krom. Kemudian data I0 dan I1 akan diolah oleh MCU AT89S51 dan ditampilkan pada LCD. Sampel yang digunakan adalah larutan H2O dengan K2Cr2O7 sebanyak 10 sampel dengan variasi kadar 0%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, dan 5%. Larutan krom diperoleh dengan cara mengencerkan 10gr K2Cr2O7 dalam 100ml H2O sehingga didapatkan K2Cr2O7 10% sebagai larutan stok, selanjutnya untuk mendapatkan K2Cr2O7 dengan kadar tertentu, maka diambil dari larutan stok kemudian diencerkan sampai volume 25 ml sesuai dengan rumus M1 V1 =M 2 V2 Hasil pegujian pada sistem elektronik menunjukkan

  14. Efektifitas Saringan Pasir Sederhana Tanpa Waterfall Aerator Dan Saringan Pasir Dengan Waterfall Aerator Dalam Menurunkan Kadar Fe (Besi) Pada Air Sumur Gali

    OpenAIRE

    Khairiyah

    2013-01-01

    Air merupakan kebutuhan essensial bagi kelangsungan hidup manusia. Air yang dibutuhkan manusia adalah air yang memenuhi persyaratan menurut Permenkes Nomor 416/MENKES/PER/1990 yang antara lain dicantumkan kadar besi ( Fe ) maksimum 1,0 mg/l. Pada air sumur gali sering terdapat kadar Fe yang tinggi. Kadar Fe yang tinggi dapat menimbulkan masalah dan kerugian pada manusia. Sehingga untuk mendapatkan air yang memenuhi syarat, maka air sumur gali harus melalui pengolahan terlebih dahulu....

  15. PENETAPAN KADAR RESIDU SPIRAMISIN DALAM DAGING AYAM DI JAKARTA, CIBINONG DAN SUKABUMI

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    Indri Rooslamiati

    2012-10-01

    Full Text Available Spiramisin adalah antibiotika golongan makrolida yang dapat digunakan untuk pengobatan maupun untuk pemacu pertumbuhan ternak. Penggunaan spiramisin dapat meninggalkan residu yang dapat merugikan kesehatan konsumen apabila waktu henti obat tidak dipatuhi. Penelitian ini dimaksudkan untuk mengetahui adanya perbedaan residu dalam daging ayam yang berasa! dari dua tempat berbeda yaitu pasar swalayan dan pasar tradisional yang berada di wilayah Jakarta, Bogar, Cibinong dan Sukabumi. Umur ayam 40 hari. Penetapan kadar residu spiramisin menggunakan metode Kromatografi Cair Kinerja Tinggi Hasil analisa menunjukkan adanya residu spiramisin pada contoh daging ayam tetapi tidak ada yang melebihi batas maksimum SNI No:01-6366-2000 yaitu 0,05 ppm. Kata kunci: spiramisin, residu, penetapan kadar

  16. Tasty Business, Wine & Beverage

    Institute of Scientific and Technical Information of China (English)

    2009-01-01

    @@ Shanghai Waigaoqiao Free Trade Zone attracts many companies to settle down,and China International Exhibition and Trading Center of Wine & Beverage is one of them.It is said that when the first bunch of grapes fell down on the soil,it was the beginning of the art of winemaking.The win is not only the symbol of culture,history,trade,religion,art,etc.,but also one part or one style of our real life.When the technology has shortened the distance of the world,then wine,an important part of the trade in the past,today,or the future,becomes more and more international.

  17. KRITERIA KUALITATIF PENENTUAN PRODUK UNGGULAN KOMODITAS PERKEBUNAN DENGAN METODE DELPHI DI KABUPATEN KOLAKA-SULAWESI TENGGARA

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    Dhian Herdhiansyah

    2013-06-01

    Full Text Available The determination of the main product of plantation commodity in kolaka has not been done. The purpose of this research were to composing an order of main product of plantation commodity in Kolaka. The object of this research were alternative 17 of plantation commodity. The determination of strategic indicators as the selection criteria of the main products were done by a panel of researchers that experts in different fields in plantation scope. In the effort to reach of the consensus, they were accordance with the Delphi Method. There are seven strategic indicators used as the criteria in determination of the main product of plantation commodity in Kolaka as followed: (1 based on the local resource potential, (2 enhancing to acces domestic and global market, (3 to produce high added value, (4 supported by technology and qualified human resources, (5 eco-friendly product by applying eco-friendly technology and have optimum agriculture waste as well as apply good waste management, (6 implement cooperation principle and business oriented, and (7 administratively and economically feasible for business development. The result of score calculation on the each indicator showed that the main product of plantation commodity were cacao on the first with score 4.6, clove and pepper on the second with score 4.3, and cashew, coconut, and coffee on the third with score 4.2.   Keywords: Determination of the main product, Delphi method, plantation of the commodity   ABSTRAK   Penentuan produk unggulan komoditas perkebunan di Kabupaten Kolaka selama ini belum dilakukan. Penelitian ini bertujuan untuk memunculkan suatu urutan produk unggulan komoditas perkebunan di Kabupaten Kolaka. Objek penelitian ini adalah 17 alternatif komoditas perkebunan. Penetapan indikator strategis sebagai kriteria pemilihan produk unggulan komoditas perkebunan dilakukan oleh sekelompok panel peneliti yang memiliki latar belakang kebidangan berbeda dalam lingkup perkebunan.  Dalam

  18. Asupan Karbohidrat sebagai Faktor Dominan yang Berhubungan dengan Kadar Gula Darah Puasa

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    Aprilya Roza Werdani

    2014-08-01

    Full Text Available Peningkatan kadar gula darah memicu peningkatan produksi hormon insulin yang erat hubungannya dengan diabetes melitus. Berdasarkan data Riskesdas, prevalensi diabetes melitus di Indonesia meningkat dari 1,1% (2007 menjadi 2,1% (2013. Penelitian ini bertujuan untuk mengetahui faktor dominan yang berhubungan dengan kadar gula darah puasa pegawai pemberdayaan masyarakat & keluarga dan pegawai sekretariat daerah Kota Depok. Desain penelitian yang digunakan adalah potong lintang dan melibatkan 105 sampel. Variabel independen penelitian meliputi karakteristik individu, asupan zat gizi, hipertensi, aktivitas fisik, status gizi dan pengetahuan gizi. Analisis data yang dilakukan adalah analisis univariat, analisis bivariat menggunakan uji korelasi dan uji beda dua mean, serta analisis multivariat menggunakan uji regresi linear ganda. Hasil penelitian menunjukkan bahwa rata-rata kadar gula darah puasa adalah 95,14±10,863 pada keseluruhan responden, sedangkan 94,07±11,55 mg/dl pada perempuan, dan 96,47±9,92 mg/dl pada laki-laki. Diabetes melitus (≥126 mg/dl ditemukan sebesar 2,9% dan impaired fasting glucose (100-125 mg/dl sebesar 22,9%. Berdasarkan hasil analisis bivariat, terdapat hubungan antara usia, asupan karbohidrat, dan aktivitas fisik dengan kadar gula darah puasa (p<0,05. Hasil analisis multivariat menunjukkan bahwa asupan karbohidrat merupakan faktor dominan yang berhubungan kadar gula darah puasa. Increased blood glucose levels lead to excess insulin secretion that is closely associated with diabetes mellitus. Based on Riskesdas, prevalence of diabetes mellitus in Indonesia has increased from 1,1% (2007 to 2,1% (2013. This study was aimed to find dominant factor associated with fasting blood glucose level. Cross sectional design were used to conduct this study and involved 105 samples. Independent variables in this study were individual characteristics, nutrients intake, history of hypertention, physical activities, nutritional status and

  19. Hubungan Aktivitas Fisik dengan Kadar Nitric Oxide (NO Plasma pada Masyarakat di Kota Padang

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    Ghozi Natul Isral

    2014-05-01

    Full Text Available AbstrakNitric oxide merupakan faktor relaksan yang disentesis oleh endotel pembuluh darah yang kadarnya dapat dipengaruhi oleh aktivitas fisik. Penelitian ini bertujuan untuk mengetahui hubungan aktivitas fisik dengan kadar NO plasma pada masyarakat di kota Padang. Penelitian ini merupakan penelitian dengan data sekunder dari penelitian Delmi Sulastri dkk dalam “Pengaruh Asupan Antioksidan terhadap ekspresi Gen eNOS3 pada penderita Hipertensi Etnik Minangkabau”. Subyek penelitian adalah semua responden penelitian Delmi Sulastri dkk dalam “Pengaruh Asupan Antioksidan terhadap ekspresi Gen eNOS3 pada Penderita Hipertensi Etnik Minangkabau” berjumlah 130 orang yang dinilai aktivitas fisiknya dengan menggunakan kuisioner Baecke dkk. dan dilakukan pemeriksaan kadar NO plasma. Hasil penelitian menunjukkan bahwa sebagian besar responden memiliki tingkat aktivitas fisik ringan dan NO plasma rendah dengan dengan rerata 26,3±15,2 μmol/L. Dari analisis data didapatkan bahwa responden dengan aktivitas fisik ringan lebih banyak memiliki kadar NO plasma rendah (61,7% dibandingkan kadar NO plasma normal (38,3%. Dari analisis statistik uji Chi-Square didapatkan nilai p = 0,007 yang berarti terdapat hubungan bermakna antara aktivitas fisik dengan kadar NO plasma (p<0,05. Kesimpulan penelitian ini adalah sebagian besar masyarakat di kota Padang memiliki tingkat aktivitas fisik ringan dan kadar NO plasma rendah. Dari uji statistik menunjukkan bahwa terdapat hubungan bermakna antara aktivitas fisik dengan kadar NO plasma pada masyarakat di kota Padang.Kata kunci: Aktivitas fisik, NOAbstractNitric oxide is relaxan factor that is synthesized by endothelial cell of blood vessel. From previous research showed that plasma NO level influenced by physical activity. The purpose of this study is to know correlation between physical activity with plasma NO level to Padang city people. The research is a research with secondary data by Delmi Sulastri et al., in

  20. Hubungan antara Indeks Massa Tubuh dengan Kadar Nitrit Oksid pada Masyarakat Etnik Minangkabau di Kota Padang

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    Nidia Purwadianti

    2015-05-01

    Full Text Available AbstrakObesitas merupakan masalah kesehatan yang kompleks dengan penyebab multifaktorial. Obesitas berkaitan erat dengan peningkatan risiko sejumlah komplikasi seperti hipertensi. Salah satu mekanisme yang menghubungkan obesitas dengan hipertensi adalah disfungsi endotel sebagai akibat penurunan kadar nitrit oksid (NO. Pengukuran Indeks Massa Tubuh (IMT merupakan salah satu indikator untuk menentukan obesitas. .Tujuan penelitian ini ialah menentukan hubungan IMT dengan kadar nitrit oksid pada masyarakat etnik Minangkabau. Desain penelitian adalah studi potong lintang dengan populasi masyarakat etnik Minangkabau usia 30 – 65 tahun di 4 kecamatan terpilih di Kota Padang. Jumlah subjek sebanyak 130 orang. Data responden merupakan data sekunder yang dianalisis menggunakan uji korelasi Pearson dan uji beda rerata dengan metode independent sample t-test. Hasil penelitian pada kelompok obesitas diperoleh p-value = 0,982 dengan r = -0,003. Pada kelompok tidak obesitas didapatkan p-value = 0,924 dan r = -0,013. Berdasarkan hasil tersebut dapat disimpulkan bahwa tidak terdapat hubungan yang bermakna antara IMT dengan kadar NO. Kadar nitrit oksid rerata pada responden obesitas adalah 28,37±17,45 μmol/L dan tidak obesitas adalah 23,91±11,55 μmol/L dengan p-value=0,084. Terdapat perbedaan rerata kadar NO kelompok obesitas dan tidak obesitas pada masyarakat etnik Minangkabau di Kota Padang namun tidak bermakna secara statistik. Diharapkan penelitian lebih lanjut dengan mempertimbangkan faktor lain yang mempengaruhi kadar NO selain IMT.Kata kunci: indeks massa tubuh, kadar nitrit oksid, obesitas AbstractObesity is a complex health problem with multifactorial causes. Obesity is strongly related to risk increase of many complications such as hypertension. One of the mechanisms that links obesity and hypertension is endhotelial disfunction due to nitric oxide (NO level decrease. Body Mass Index (BMI measurement is one of the indicators to determine obesity

  1. Perbedaan Kadar Formalin pada Tahu yang Dijual di Pasar Pusat Kota dengan Pinggiran Kota Padang

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    Siti Ardina Sari

    2014-09-01

    Full Text Available AbstrakTahu merupakan makanan yang digemari oleh masyarakat.Tahu mempunyai daya tahan sekitar 1 - 2 hari sehingga pedagang sering menambahkan formalin sebagai pengawet. Formalin merupakan bahan pengawet yang dilarang oleh pemerintah yang penggunaannya masih terdapat secara luas di masyarakat dan bila dilihat dari tekstur tahu yang dijual di pasar kota Padang, dicurigai tahu memiliki kandungan formalin.Tujuan penelitian ini adalah untuk mengetahui perbedaan kadar formalin pada tahu yang dijual di pasar pusat kota dengan pinggiran kota Padang. Penelitian ini dilakukan di laboratorium Balai Riset dan Standardisasi Industri Padang.Jenis penelitian ini adalah analitik yang telah dilaksanakan pada bulan Juni-September 2013. Jumlah sampel adalah sebanyak 36 buah yang terdiri dari 18 sampel tahu yang berasal dari pasar pusat kota dan 18 sampel tahu yang berasal dari pasar pinggiran kota Padang. Uji kualitatif formalin pada tahu dilakukan dengan metode asam kromatropat dan uji kuantitatif formalin menggunakan metode titrasi asam basa. Analisis data dilakukan secara bivariat dengan menggunakan uji t. Hasil penelitian didapatkan kadar formalin pada tahu di pasar pusat kota Padang dari 18 sampel yang diperiksa terdapat 17 sampel yang positif formalin dengan kadar paling tinggi adalah 3.65%. Kadar formalin pada tahu di pasar pinggiran kota Padang dari 18 sampel yang diperiksa terdapat 17 sampel yang positif formalin dengan kadar paling tinggi adalah 2.73%. Rata-rata kadar formalin pada pasar pusat kota adalah 1.08% dan pasar pinggiran kota adalah 0.67%.Kata Kunci: kadar formalin, tahu, pasar pusat kota Padang, pasar pinggiran kota PadangAbstractTofu is a favorite food among the community. Tofu has resistance 1 - 2 days so that merchant often add formalin as a preservative. Formalin is a preservative which is banned by the government that there is still widespread use in the community and the texture of tofu sold in the market is suspected for having

  2. Pengaruh Pemberian Aspartam terhadap Kadar Glukosa Darah Tikus Diabetes Melitus Diinduksi Aloksan

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    Ega Purnamasari R.D

    2014-09-01

    Full Text Available AbstrakAspartam merupakan gula pengganti rendah kalori yang sering dikonsumsi oleh pengidap diabetes, tetapi keamanannya masih kontroversi. Intensitas rasa manis aspartam yang tinggi diduga dapat menurunkan kadar glukosa darah. Penelitian lain menyebutkan hasil metabolisme aspartam berupa asam aspartat dan fenilalanin dapat menjadi prekursor glukosa melalui glukoneogenesis. Tujuan penelitian ini ialah untuk mengetahui pengaruh pemberian aspartam terhadap kadar glukosa darah tikus diabetes melitus diinduksi aloksan. Penelitian ini adalah penelitian eksperimental dengan post-test only control group design. Sampel penelitian ini terdiri dari 20 ekor tikus Wistar jantan yang dibagi menjadi kelompok kontrol negatif (KN, kontrol positif (KP, perlakuan 1 (P1, perlakuan 2 (P2. Aloksan 150 mg/kgBB diinduksikan pada kelompok KP dan P2, aspartam 315 mg/kgBB diberikan pada kelompok P1 dan P2 selama 4 minggu. Kadar glukosa darah puasa diukur setelah 4 minggu menggunakan spektrofotometer. Hasil penelitian ini didapatkan rerata kadar glukosa darah puasa kelompok KN (88,39 mg/dL, KP (134,11 mg/dL, P1 (93,95 mg/dL, dan P2 (66,66 mg/dL. Analisis data dengan Uji ANOVA nilai p= 0,000 (p<0,05, terdapat perbedaan kadar glukosa darah puasa yang bermakna pada semua kelompok. Keimpulan penelitian ini adalah terdapat pengaruh pemberian aspartam terhadap penurunan kadar glukosa darah puasa tikus diabetes melitus diinduksi aloksan.Kata kunci: aspartam, kadar glukosa darah, diabetes melitus, aloksanAbstractAspartame is a low-calorie sugar substitute that is often consumed by people with diabetes, but the safety of aspartame is still controversial. The high intensity of aspartame sweetness could be expected to lower blood glucose levels. Other study said the results of the metabolism of aspartame such aspartic acids and phenylalanine which can be a precursor of glucose through gluconeogenesis. The purpose of this study was to determine the effect of aspartame on blood

  3. PECTIN BEVERAGES WITH PROBIOTIC CHARACTERISTICS

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    Ogneva O. A.

    2015-03-01

    Full Text Available The impact of pectins and its concentration on probiotic characteristics of the beverages has been studied for developing the formulation and technology of pectin beverages. Samples of sour-milk products with dry pectin (Unipectin OB 700 and liquid one (pectin apple extract is produced by SunLand was made. Sour milk microorganisms and bifidobacteria content were defined. High sour milk microorganisms and bifidobacteria content as well as high rate in souring were revealed in the preparatory samples. However, liquid pectin is easier in use. Consequently, the formulation of pectin extract beverages was developed and optimized by using Mathematical Modeling. The samples of beverages were produced and their quality characteristics were evaluated. An optimal fruit/vegetable fillers / whey ration was defined to get the product which combined balanced micronutrient composition, its functional activities and gustatory qualities. For that a three-factor simplex-centroid design was used. The samples produced according to the design matrix were tasted and evaluated by color, flavor, aroma and consistency according to the ten score points scale. The findings were processed with statistical and graphical analysis. The last one used the construction of ternary graphs with the help of «Statistica 7,0» program that allowed to define the most acceptable ranges of fruit/vegetable fillers / whey components in the beverages: fruit juice – 4-16%; pumpkin juice-4-16%; whey -4%. Chemical composition, organoleptical indicators and physicochemical parameters of ready-to drink beverages were examined. As a result, these beverages have been recommended for school feeding as the source of dietary fiber, minerals and vitamins

  4. PENENTUAN KADAR IODIDA DAN IODAT DALAM GARAM BERIODIUM DENGAN METODE KROMATOGRAFI CAIR KENERJA TINGGI PASANGAN ION [Determination of Iodate and Iodide Content in Iodized Salt By Ion Pair High Performance Liquid Chromatography Method

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    Wisnu Cahyadi1

    2004-04-01

    Full Text Available Two species of iodine, i.e. iodide and iodate in commercial iodized salt were determined using ion pair HPLC. From 15 samples analysed, the iodide and iodate content ranged from 24,05 ± 2,51 to 70,25 ± 3,78 ppm and from 31,43 ± 8,10 to 87,59 ± 0,44 ppm, respectively. The method used was found satisfactory in terms of precission, accuracy, sensitivity and selectivity, therefore the method seem acceptable for the determination of iodide and iodate content in iodized salt samples.

  5. FORMULASI TEPUNG PENYALUT BERBASIS TEPUNG JAGUNG DAN PENENTUAN UMUR SIMPANNYA DENGAN PENDEKATAN KADAR AIR KRITIS [Formulation of Corn Flour-Based Batter and Prediction of Its Shelf Life using Critical Moisture Approach

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    Sugiyono1*

    2010-12-01

    Full Text Available The objectives of this study were to obtain the best formula for corn flour-based batter and to predict its shelf life using critical moisture approach. According to a hedonic test, the best batter formula was composed of 60% corn flour, 12.5% rice flour, 12.5% tapioca starch, and 15% glutinous rice flour. Addition of glutinous rice flour in the formula changed the proportion of amylose and amylopectin in the batter. As a result, the retrogradation of the batter decreased and the texture of its fried product was preferred. A critical moisture approach was used to predict the shelf life of the batter. The critical moisture content of the batter was 0.16 g H2O/g solid.The isotherm sorption phenomenon of the batter was best described using Hasley model. The shelf life of the product was 7 months when packaged in polypropylene (0,07 g/m2day.mmHg at 85% RH.

  6. [Osmolality of frequently consumed beverages].

    Science.gov (United States)

    Dini, Elizabeth; De Abreu, Jorge; López, Emeris

    2004-12-01

    The objective of this work was to determine the osmolality of beverages frequently consumed by children and adolescents due to the scarce information available in our country. The samples were grouped as follows: milks; refreshments; beverages based on fruits, vegetables, cereals, and tubers; sport drinks; energizing drinks; oral rehydrating solutions; reconstituted drinks and infusions. A vapor pressure digital osmometer was used, five samples of each beverage from different lots were analyzed. Four osmolality determinations were made on each sample and the average of such values was calculated. When the variation coefficient of the osmolality measurements of the five samples was higher than 10%, five additional samples were analyzed. As many samples as possible were used with breast milk in the time period of the study. Osmolality averages, standard deviation, and the osmolality confidence intervals (95% reliability) were calculated. The osmolality (mmol/kg) of breast milk and that of cow milk were between 273 and 389; refreshments, white, black and flavored colas, and malts ranged between 479-811; and soda and light drinks: 44-62; fresh fruit and commercial drinks (coconut, peach, apple, orange, pear, pineapple, grape, plum, tamarind): 257-1152 and light juices: 274; sports beverages: 367; energizing drinks: 740; drinks based on vegetables and cereals: 213-516; oral rehydrating solutions: 236-397; reconstituted drinks: 145; infusions: 25. Beverages with adequate osmolality levels for children were: milks, light refreshments, soda, fresh and light juices, oral rehydrating, soy, and reconstituted drinks and infusions.

  7. PENENTUAN ANGKA OKTANA BAHAN BAKAR KOMERSIAL DENGAN MENGGUNAKAN MODEL KINETIKA OKSIDASI DAN PEMBAKARAN HIDROKARBON MULTIKOMPONEN

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    Yuswan Muharam

    2012-11-01

    Full Text Available One of the characteristics of gasoline fuel is anti-knock property represented by its octanenumber. The determination of octane numbers in Indonesia is by using cooperative fuel researchengines. The usage of cooperative fuel research engines in Indonesia has constraints, i.e. the limitednumber of the units and the old age. This study aims to obtain the octane numbers of commercialfuels by using kinetic models. The kinetics models of the oxidation and combustion of primaryreference fuel and multi component hydrocarbons are used to calculate the ignition delay times ofprimary reference fuel and commercial fuels, respectively. The ignition delay times of primaryreference fuel and commercial fuels are calculated at the same initial pressure and temperature, aswell as the same equivalence ratio. The octane number of a commercial fuel is known if its ignitiondelay time agrees with that of PFR possessing a certain volume percentage of isooctane. The modelgenerates the octane numbers of commercial fuels BB-A being 92.5, BB-B being 94.5, BB-C being89, BB-D being 90.5 and BB-E being 91.5 with the good agreement with those claimed by the fuelproducers. Salah satu karakteristik bahan bakar bensin adalah sifat anti ketukan yang dinyatakan dengan angkaoktana. Penentuan angka oktana di Indonesia menggunakan mesin CFR (cooperative fuel research.Pemakaian mesin CFR di Indonesia memiliki kendala, yaitu jumlah unit terbatas dan usia tua.Penelitian ini bertujuan mendapatkan angka oktana bahan bakar komersial dengan menggunakanmodel kinetika. Model kinetika oksidasi dan pembakaran bahan bakar rujukan utama dan modelhidrokarbon multikomponen yang telah divalidasi masing-masing digunakan untuk menghitungwaktu tunda ignisi bahan bakar rujukan utama dan bahan bakar komersial. Waktu tunda ignisibahan bakar rujukan utama dan bahan bakar komersial dihitung pada tekanan dan temperatur awal,serta rasio ekuivalensi yang sama. Angka oktana suatu bahan bakar komersial

  8. DAMPAK SUPLEMENTASI YODIUM PADA IBU ATAU BAYI TERHADAP STATUS YODIUM, STATUS GIZI DAN KADAR HEMOGLOBIN BAYI

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    Ance M. Dahro

    2012-11-01

    Full Text Available plementasi yodium pada ibu menyusui dan bayi di 2 kecamatan Magelang. Responden adalah ibu menyusui sebanyak 216 orang dan bayinya yang berumur 7-12 minggu dalam keadaan sehat. Responden dibagi ke dalam empat kelompok perlakuan yaitu I: ibu dan bayi diberi kapsul yodium; II: hanya ibu yang diberi kapsul yodium; III: hanya bayi yang diberi kapsul yodium; IV: ibu dan bayi sebagai pembanding. Yodium yang diberikan pada ibu menyusui dosis 200 mg, sedangkan untuk bayi dosis 100 mg. Dilihat dampaknya pada status yodium melalui pemeriksaan yodium dalam urin bayi pada hari ke 0, 1, 7, 60, 90 dan 180 dihitung dari hari pertama intervensi; kadar hemoglobin pada hari ke 180 dan status gizi bayi berdasarkan hasil pengukuran anthropometri pada hari ke 0, 90 dan 180. Dari hasil penelitian didapati median kadar yodium dalam urin bayi kelompok I, II dan III naik mencapai puncaknya pada hari pertama setelah pemberian kapsul yodium masing-masing yaitu 27450 ug/l, 15500 ug/l dan 26000 ug/l. Bila dibandingkan dengan awal pemeriksaan kenaikan ekskresi yodium dalam urin kelompok I, II dan III masing-masing adalah 283 kali, 152 kali dan 245 kali. Yodium dalam urin bayi kelompok I dibandingkan dengan kelompok II diasumsikan tidak sama pada setiap waktu pemeriksaan ternyata cenderung tidak terlalu berbeda. Yodium dalam urin bayi pada hri pertama kelompok II dan kelompok III yang bila dibandingkan dengan ekskresi yodium urin kelompok I menunjukkan bahwa ekskresi kadar yodium urin bayi makin tidak konsisten bila dosis suplemen makin tinggi. Ekskresi yodium dalam urin bayi yang mendapat yodium dosis hanya 100 mg ternyata jumlahnya cenderung sama dengan ekskresi yodium dalam urin ibu yang memperoleh dosis 200 mg, yang menunjukkan adanya perbedaan toleransi penyerapan yodium oleh tubuh bayi dan dewasa. Bayi yang hanya mendapat ASI saja (kelompok II ekskresi yodium dalam urinnya sudah menggambarkan kecukupan perolehan yodium pada bayi hingga hari ke 180. Pada akhir penelitian

  9. Perbedaan Kadar Endotelin-1 Plasma pada Penderita Preeklampsia dengan Kehamilan Normotensif

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    Susi Hartati

    2015-09-01

    Full Text Available Abstrak Endotelin-1 merupakan derivat endotelium yang ampuh sebagai vasokontriksi  paling kuat yang memiliki 21 asam amino. Kerusakan lapisan endotel mengaktivasikan peningkatan vasokontriksi yaitu endotelin-1. Peningkatan endotelin-1 ini menyebabkan terjadinya resistensi diseluruh sistem vaskuler maternal yang memiliki lapisan endotel sehingga menimbulkan manifestasi klinis preeklampsia. Tujuan penelitian ini adalah menentukan perbedaan kadar endotelin-1 plasma pada penderita preeklampsia dan kehamilan normotensif. Penelitian bersifat observasional dengan desaincross sectional comparative. Penelitian ini dilakukan di RSUP Dr.M.Djamil Padang dan RS Tk.III Reksodiwiryo Padang. Sampel penelitian ini terdiri dari dua kelompok yaitu 16 penderita preeklampsia dan 16 kehamilan normotensifdengan waktu penelitian dari  Juni sampai Agustus 2014. Analisis sampel dilakukan di Laboratorium Biomedik Universitas Andalas Padang. Pemeriksaan kadar endotelin-1 menggunakan metode ELISA. Analisa statistik mengunakan univariat dan bivariat. Analisa bivariat mengunakan uji t tidak berpasangan yang telah dilakukan uji normalitas dan uji homogenitas. Hasil penelitian ini diperoleh bahwa rerata kadar endotelin-1 plasma pada penderita preeklampsia yaitu 0,73 ± 0,15 pg/ml, rerata kadar endotelin-1 plasma pada kehamilan normotensif yaitu 0,56 ±0,13 pg/ml dengan nilai p<0,05 (0,002. Kesimpulan penelitian ini adalah terdapat perbedaan kadar endotelin-1 yang signifikan rerata kadar endotelin-1 plasma pada penderita preeklampsia dengan kehamilan normotensif.Kata kunci: preeklampsia, endotelin-1, normotensifAbstract  Endothelin-1 is potent endothelium derived as the strongest vasocontrictor that has 21 amino acids. Damage of endothelial layer activated the increasing of vasoconstriction which is endothelin-1. The increasing of endothelin-1 caused a resistence across the maternal vascular system that has endothelial layer make a clinical manifestations of preeclampsia. The

  10. PENGARUH SUPLEMENTASI MADU KELENGKENG TERHADAP KADAR TSA DAN MDA TIKUS PUTIH YANG DIINDUKSI TIMBAL (Pb

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    Kamilatussaniah Kamilatussaniah

    2016-04-01

    Full Text Available Timbal (Pb merupakan salah satu logam berat yang berasal dari emisi pembakaran bahan bakar. Peningkatan penggunaan bahan bakar pada mesin industri dan kendaraan bermotor menyebabkan peningkatan kadar Pb di udara. Masuknya Pb ke dalam tubuh akan mengganggu keseimbangan molekul lain sehingga menjadi radikal bebas. Ketidakseimbangan antara radikal bebas dengan antioksidan menyebabkan stres oksidatif yang ditandai dengan menurunnya total satus antioksidan (TSA dan meningkatnya malondialdehid (MDA. Madu kelengkeng adalah suplemen kesehatan yang mengandung flavonoid, vitamin C, vitamin E dan beta karoten yang berperan sebagai antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh madu kelengkeng terhadap kadar TSA dan MDA darah tikus putih yang diinduksi Pb. Desain penelitian ini adalah eksperimental dengan 25 ekor tikus putih jantan galur Wistar yang dibagi dalam 5 kelompok, yaitu kelompok A (tikus normal, B (tikus dengan induksi Pb 10 mg/kgBB dan C, D, E merupakan kelompok perlakuan suplementasi madu secara berturut-turut 0,45, 0,9, 1,8 ml/200 gramBB dan induksi Pb 10 mg/kgBB selama 14 hari. Data TSA dan MDA dianalisis menggunakan one way anova dan uji LSD untuk mengetahui perbedaan setiap kelompok. Hasil penelitian menunjukkan madu dengan dosis 1,8 ml/200 gramBB dapat meningkatkan kadar TSA dan menurunkan kadar MDA secara signifikan. Simpulan dari penelitian ini adalah madu dapat meningkatkan kadar TSA dan menurunkan kadar MDA pada tikus putih yang diinduksi Pb. Lead (Pb is heavy metal which comes from waste fuel emissions. Increased use of fuel in industrial machinery and vehicles causes increased levels of lead in the air. The entry of Pb into the body will disturb the ballance other molecules and became a free radicals. The imbalance between free radicals and antioxidants cause oxidative stress which characterized by decreased total antioxidant statue (TAS and increased malondialdehid (MDA. Longan honey is health suplement which

  11. Yoghurt kedelai hitam (black soyghurt dapat menurunkan kadar LDL tikus hiperkolesterolemia

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    Slamet Riyanto

    2016-08-01

    Full Text Available ABSTRACTBackground: Hypercholesterolemia is a main risk factor of cardiovascular disease that remains the higher cause of deaths in the world. Black soy bean containing protein, fiber, vitamin, isoflavon, and flavonoid can decrease serum cholesterol level. Yoghurt contains lactic acid bacteria that decrease total and LDL cholesterol, triglyceride, and increase the HDL cholesterol. Processing of black soy bean into black soyghurt can increase its isoflavon’s activity by forming aglicone, which has higher activity to decrease cholesterol.Objectives: To know the effect of black soyghurt feeding to LDL, HDL, and HDL ratio of hypercholesterolemic rats.Methods: This research was true-experimental using post test only with control group design. Subjects were 20 male Sprague dawley rats, 2 months old, inducted hypercholesterolemia, given black soyghurt diet using 2 mL, 3 mL, and 4 mL dosage for 21 days. Serum lipid profile were measured by CHOD-PAPand GPO-PAP methods respectively. Normality of the data were tested by Shapiro Wilks test. Data were analyzed by paired t test and Anova continued by LSD test using computer program.Results: The study revealed that black soyghurt 4 mL/day decreased LDL (p=0.02 at the most significant level. The other doses did not significantly influence the levels of LDL (p>0.05 . There was also no effect of black soyghurt feeding on serum HDL cholesterol levels (p=0.11 and the ratio of LDL /HDL (p=0.087.Conclusions: The feeding of black soyghurt at the dosage of 4 mL/day to hypercholesterolemic rats could decrease the serum LDL, but could decrease the ratio of LDL / HDL significantly.KEYWORDS: black soyghurt, LDL/HDL ratio, hypercholesterolemicABSTRAKLatar belakang: Hiperkolesterolemia merupakan faktor risiko penyakit kardiovaskuler yang menjadi penyebab kematian utama di dunia. Kedelai hitam mengandung protein, vitamin, serat, isoflavon, dan flavonoid yang mampu menurunkan kadar kolesterol. Yoghurt

  12. PENGUKURAN KADAR AIR AGREGAT DAN BETON SEGAR DENGAN MENGGUNAKAN MICROWAVE OVEN

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    Handoko Sugiharto

    2000-01-01

    Full Text Available The conventional method of water content measurement of aggregate and fresh concrete need along time to perform. As an alternative the use of microwave oven is explored in this research. The microwave oven used has 900 watt power and equiped with a turn table. Nine (9 type of aggregate consist of five (5 type of fine aggregate and four (4 type of coarse aggregate with varions water absorbsion value, are unvestigated. The rater contents measured is then compared with the once obtained using conventional oven. Four (4 type of mix using aggegate with varions water absorbsion values. Water content used for the fresh concrete mix is 0.3, 0.5 and 0.7. The test results show that this method can beused to measure water content of fine and coarse aggregate regardless of the water absorbsion values of the aggregates. For fine aggregate nine (9 minutes drying time is needed to get 100% accuracy while for coarse aggregate 11 minutes with 96% accuracy. For fresh concrete using aggregate with less than 5% absorbsion value 18 minutes is neede to get 98% accuracy, while for aggregate with 40% absorbsion value 35 minutes is needed to get 80% accuracy. Abstract in Bahasa Indonesia : Pengukuran kadar air pada agregat dan beton segar dengan metode konvensional memerlukan waktu yang cukup lama, maka dilakukan penelitian penggunaan microwave oven sebagai metode alternatifnya. Microwave oven yang digunakan mempunyai daya 900 watt dan dilengkapi dengan piring putar. Dilakukan penelitian terhadap 9 tipe agregat (5 jenis agregat halus dan 4 jenis agregat kasar dengan berbagai nilai absorpsi. Sedangkan untuk beton segar dibuat 4 macam campuran dengan berbagai nilai absorpsi agregat. Faktor air-semen yang digunakan adalah 0.3, 0.5 dan 0.7. Hasil pengukuran kadar airnya dengan microwave oven dibandingkan terhadap oven standard. Hasil tes yang diperoleh menunjukkan bahwa metode ini dapat digunakan untuk mengukur kadar air agregat halus dan kasar dengan tidak tergantung pada

  13. Perbandingan Zat Besi dengan dan Tanpa Vitamin C terhadap Kadar Hemoglobin Wanita Usia Subur

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    Tuti Anggriani Utama

    2013-03-01

    Full Text Available Anemia pada wanita pekerja masih merupakan masalah kesehatan yang dapat menurunkan produktivitas kerja. Penelitian ini bertujuan untuk membandingkan zat besi dengan dan tanpa vitamin C terhadap kadar hemoglobin. Jenis penelitian yang digunakan yaitu Quasy Experimental dengan Pre Test and Post Test Control Group Design. Populasi penelitian berjumlah 600 orang dan sampel berjumlah 60 orang. Teknik pengambilan sampel random sampling. Pengumpulan data dilakukan dengan cara pengamatan, wawancara, pemeriksaan hemoglobin, dan data sekunder. Pada kelompok perlakuan diberi tablet zat besi dan dVitamin C, pada kelompok kontrol hanya diberi tablet zat besi. Intervensi yang dilakukan adalah pemberian tablet zat besi dengan dan tanpa vitamin C, satu kapsul perminggu.Nilai rata-rata kadar hemoglobin pada kelompok kontrol pada sebelum intervensi yaitu 9,15 gram/dL dan setelah intervensi meningkat menjadi 10,19 gram/dL. Pada kelompok perlakuan rata-rata kadar hemoglobin sebelum intervensi sebesar 9,5 gram/dL dan meningkat menjadi 11,44 gram/dL sesudah inter- vensi. Hasil uji T berpasangan menunjukkan perbedaan yang signifikan pada nilai mean kadar hemoglobin pada kelompok kontrol dan perlakuan (nilai p = 0,000. Penelitian ini diharapkan dapat digunakan sebagai salah satu masukan perencanaan dan evaluasi program gizi yang dapat dilakukan dalam rangka meningkatkan pola hidup sehat wanita pekerja di PT Sarana Mandiri Mukti Kepahiang. Anemia in women workers, remains a health problem that can reduce work productivity. The study aimed to compare iron with and without vitamin C to hemoglobin levels. Quasy experimental research was conducted with pre test and post test control group design. Study population were of 600 people and 60 people as sample with random sampling technique. Data was collected through observations, interviews, examination of hemoglobin and secondary data. In the treatment group were given iron and plus Vitamin C, in the control group were given

  14. Gambaran Kadar Gula Darah pada Mahasiswa Fakultas Kedokteran Universitas Andalas yang Memiliki Berat Badan Berlebih dan Obesitas

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    Putri Auliya

    2016-09-01

    Full Text Available AbstrakObesitas dan berat badan berlebih merupakan faktor predisposisi terhadap resistensi insulin yang dapat menyebabkan peningkatan kadar gula darah sehingga terjadi diabetes mellitus tipe 2. Tujuan penelitian ini adalah untuk mengetahui gambaran kadar gula darah pada dewasa muda yang diwakili oleh mahasiswa Fakultas Kedokteran Universitas Andalas yang memiliki berat badan berlebih dan obesitas. Penelitian ini merupakan penelitian deskriptif dengan rancangan cross sectional. Penelitian ini dilakukan di Fakultas Kedokteran Universitas Andalas Padang. Sampel penelitian diambil dari total populasi yakni sebanyak 25 orang yang  diperiksa kadar gula darah puasa, TTGO, IMT dan aktivitas fisik. Hasil penelitian ini menggambarkan telah terjadi peningkatan kadar gula darah puasa yakni GDPT sebanyak 32% dan diabetes sebanyak 28%. Pada gula darah TTGO terjadi peningkatan sebanyak 16% yakni TGT. Peningkatan kadar gula darah ini sangat berhubungan dengan aktivitas fisik, yakni 16% responden dengan aktivitas fisik ringan didapatkan interpretasi diabetes pada gula darah puasa sedangkan aktivitas berat hanya 8% dan sedang 4%. Begitu pula dengan kadar gula TTGO yakni sebanyak 8% mengalami TGT pada responden dengan aktivitas fisik ringan. Kesimpulannya sebagian besar sampel yang memiliki berat badan berlebih dan obesitas mengalami peningkatan kadar gula darah pada interpretasi TGT, GDPT dan Diabetes.Kata kunci: kadar gula darah, obesitas, berat badan berlebih, TTGO, TGT, diabetes AbstractObesity and overweight is a predisposing factor insulin resistance which causes an increase in blood sugar levels in type 2 diabetes mellitus. The objective of this study was to reveal the blood sugar levels of medical students in andalas university whom are overweight and obese. This  was a descriptive study with a cross sectional design. This study was conducted in Medicine Faculty of Andalas University Padang. Samples from this study is the total sampling population of 25

  15. SISTEM PAKAR PENENTUAN JENIS PENYAKIT HATI DENGAN METODE INFERENSI FUZZY TSUKAMOTO (Study Kasus di RS PKU Muhammadiyah Yogyakarta

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    Ardi Pujiyanta

    2013-04-01

    Full Text Available Hati  memiliki banyak fungsi yang kompleks dan beragam, fungsi hati adalah sebagai filter semua darah yang datang dari usus melalui vena porta, kemudian menyimpanya dan mengubah bahan-bahan makanan yang diterima vena porta. Dari penjelasan tersebut, dapat diketahui peran atau fungsi hati, termasuk pengganggu dari fungsi hati itu sendiri. Akan tetapi,  masyarakat pada umumnya tidak mengetahui informasi tentang bahaya dari penyakit hati yang disebabkan oleh virus atau bakteri yang terbawa oleh makanan dan minuman yang mereka konsumsi sehari-hari, sehingga sering kali masyarakat mengabaikan hal-hal yang dapat merusak fungsi hati tersebut dan dapat menimbulkan penyakit hati. Jenis-jenis penyakit hati antara lain yaitu Hepatitis, Liver, Sirosis, Kanker Hati, Jaundice (penyakit  kuning, Kegagalan Hati, Kolangitis, Leptospirosis dan Abses Hati. Penyakit-penyakit hati akut akan banyak mempengaruhi fungs-fungsi hati. Oleh karena itu, gejala-gejala klinik yang timbul pada kerusakan hati  akut menjadi kompleks, sehingga  seorang pakar penyakit dalam terkadang mengalami kesulitan dalam menentukan jenis penyakit yang diderita oleh pasien karena  adanya beberapa gejala-gejala yang mirip pada beberapa penyakit. Maka dari itu penelitian ini dilakukan bertujuan untuk membangun sebuah system pakar yang dapat digunakan untuk menentukan jenis penyakit hati, serta memberikan informasi kepada masyarakat tentang penyakit hati dari gejala, penyebab dan solusinya. Subjek pada penelitian ini adalah aplikasi sistem pakar untuk penentuan jenis penyakit hati. Pada penelitian ini penelusuran faktanya menggunakan forward chaining dan logika yang digunakan adalah system inferensi fuzzy metode Tsukamoto. Tahap pengembangan aplikasi diawali dengan analisis data, perancangan system, pengkodean (Coding dengan menggunakan Visual Basic 6.0 dan Testing (pengujian system dengan Black BoxTest dan Alfa Test Dari hasil penelitian yang dilakukan menghasilkan sebuah perangkat lunak

  16. Applications of soluble dietary fibers in beverages

    OpenAIRE

    C. I. Beristain; M. E. Rodríguez-Huezo; C. Lobato-Calleros; F. Cruz-Sosa; R. Pedroza-Islas; J. R. Verde-Calvo

    2006-01-01

    In this work the importance of soluble dietary fibers in the human diet is discussed. Traditional and new sources of soluble dietary fiber are mentioned, and a description of how to apply them in different types of beverages such as energy drinks, sport drinks, carbonated beverages and protein-based beverages in order to achieve enhanced functional properties is given.

  17. Gambaran Kadar Troponin T dan Creatinin Kinase Myocardial Band pada Infark Miokard Akut

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    Rendi Dwi Prasetyo

    2014-09-01

    Full Text Available AbstrakInfark Miokard Akut (IMA adalah kematian sel miokardium akibat terlepasnya plak aterosklerotik dari salah satu arteri koroner yang mencetuskan terjadinya agregasi trombosit, pembentukan trombus, dan spasme koroner. Diagnosis IMA dapat dilakukan dengan cara: anamnesis, abnormalitas Elektrokardiogram (EKG, peningkatan Creatinin Kinase Myocardial Band (CKMB, dan cardiac specific troponin (cTnT. Diagnosis IMA dapat ditegakkan jika terdapat minimal dua dari tiga kriteria yang harus dipenuhi, yaitu: anamnesis, abnormalitas EKG, dan peningkatan aktivitas enzim jantung. Tujuan penelitian ini adalah untuk mengetahui gambaran kadar troponin T dan CKMB pada pasien IMA di RS. Dr. M. Djamil Padang periode 1 Januari 2012 - 31 Desember 2012. Penelitian dilakukan secara retrospektif deskriptif terhadap 54 sampel rekam medik pasien IMA yang dirawat inap di bagian penyakit dalam dan jantung RS. Dr. M. Djamil Padang periode 1 Januari 2012 - 31 Desember 2012. Kadar troponin T diperiksa dengan metode chemiluminescent dan CKMB diperiksa dengan metode enzymatic immunoassay with serum start. Hasil penelitian ini menunjukkan umur terbanyak pasien IMA adalah 40-60 tahun berjumlah 30 orang (55,56%. Jenis kelamin terbanyak pasien IMA adalah laki-laki berjumlah 39 orang (72,22%. Pasien IMA yang memiliki kadar CKMB ≥24 U/L berjumlah 35 orang (64,82%. Pasien IMA yang memiliki kadar troponin T ≥0,1 ng/mL berjumlah 44 orang (81,48%. Didapatkan peningkatan kadar troponin T dan CKMB pada pasien IMA.Kata kunci: infark miokard akut, troponin t, CKMBAbstractAcute Myocardial Infarction (AMI is a muscle necrosis of the heart caused by rupture atherosclerotic plaque from one of coronary artery that cause platelet aggregation, thrombus formation, and coronary spasm. Diagnosis of AMI can be made by some way : anamnesis, electrocardiogram (ECG abnormalities, increase levels of creatinine kinase myocardial band (CKMB and cardiac specific troponin (cTnT. Diagnosis of AMI can be

  18. Penetapan Kadar Parasetamol, Kafein Dan Asetosal Dalam Sediaan Oral Secara Simultan Dengan Metode Kromatografi Cair Kinerja Tinggi (KCKT)

    OpenAIRE

    Pane, Rika Khairyah

    2011-01-01

    Obat dalam betuk kombinasi sering digunakan untuk mengobati berbagai penyakit, termasuk diantaranya penyakit Flu. Kombinasi dari Parasetamol, Kafein dan Asetosal biasanya digunakan untuk memperkuat efek analgetiknya. Obat ini dapat dianalisis secara serempak (simultan) mengunakan metode Kromatografi Cair Kenerja Tinggi (KCKT). Dalam beberapa literatur menyatakan untuk penetapan kadar campuran dari Parasetamol, Kafein dan Asetosal dapat dilakukan dengan beberapa komposisi fase gerak antar...

  19. ANALISIS PENGARUH VARIASI SUHU dan WAKTU PADA PROSES HIDROLISIS TERHADAP KADAR GLUKOSA DALAM PEMANFAATAN Lemna minor SEBAGAI BIOETANOL

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    Vivi Mayangsari

    2014-10-01

    Full Text Available Energi terbarukan sangatlah diperlukan karena semakin meluasnya krisis energi sehingga memerlukan alternatif selain penggunaan bahan bakar fosil, penggunaan bioethanol merupakan alternatif yang baik karena banyak kelebihanya. Lemna minor merupakan salah satu tumbuhan yang berpotensi sebagai bioethanol, hal ini dapat dilihat dari kandungan glukosanya yang tinggi. Tujuan penelitian ini adalah untuk mengetahui hubungan waktu dan suhu pada proses hidrolisis terhadap nilai kadar glukosa serta mengetahui hubungan densitas terhadap kadar etanol. Proses ekstrasi glukosa menggunakan perbandingan volume HCl dengan kosentrasi 0,1 N, berat serbuk Lemna minor dan volume aquades yaitu 1:10:100 dengan variasi waktu ekstrasi 60, 90, dan 120 menit pada variasi suhu 60, 70, 80 °C dengan ukuran serbuk 60 mesh. Hasil penelitian ekstrasi hidrolisis terbaik pada menit ke-90 didapatkan panjang gelombang tertinggi 415 nm. Semua glukosa pada ekstrasi 90 menit difermentasi menggunakan bakteri Saccharomiches cerevisiae sebanyak 10% dari volume glukosa dengan waktu 144 jam, setelah fermentasi selesai sampel didestilasi untuk menghilangkan kadar air dan dihasilkan kadar ethanol terbaik 0,47% dengan densitas 0,9345 gr/ml3pada panjang gelombang larutan glukosa 316 nm.

  20. PENENTUAN INDEKS BIAS KACA TBZP TERDEDAH ION Nd3+ DENGAN METODE SUDUT BREWSTER

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    A Pramuda

    2014-06-01

    Full Text Available Abstrak __________________________________________________________________________________________ Kaca tellurite merupakan material yang sangat menjanjikan untuk aplikasi laser dan optika non linear. Pengukuran indeks bias merupakan salah satu bagian dari penentuan sifat fisik optik yang penting untuk mengestimasi sifat-sifat laser kaca. Penelitian ini bertujuan menentukan dan menganalisis indeks bias kaca berbasis tellurite TBZP Terdedah ion Nd3+ yang telah berhasil difabrikasi dengan teknik melt quenching dengan komposisi 55TeO2-2Bi2O3-(38-x ZnO-5PbO-xNd2O3(% mol(x=0,5; 1; 1,5; 2; 2,5. Indeks bias kaca diukur dengan metode sudut brewster pada mode tranverse magnetic (TM.  Pada mode TM dapat ditentukan besar sudut brewster dan nilai reflektansi minimum kaca. Hasil penelitian menunjukkan kaca TBZP terdedah ion Nd3+ yang telah berhasil dipabrikasi memiliki indeks bias kaca yang tergolong tinggi meningkat dari 1,825 ke 2,081 seiring meningkatnya konsentrasi modifier Nd2O3 dari 0,5 % mol ke 2,5 % mol. Penambahan kation pada jaringan struktur kaca memberikan pengaruh pada struktur kaca dan mengarah ke perubahan lokal dari distribusi ikatan Bridging Oxygen (BO dan Non Bridging Oxygen (NBO. Penambahan konsentrasi Nd3+ menyebabkan terjadinya peningkatan pada nilai parameter sifat fisik lain seperti massa molar, massa jenis, volume molar, dan molar refraction.   Abstract __________________________________________________________________________________________ Tellurite glass is a promising material for laser applications and non-linear optics. The measurement of the refractive index is a part of the  physical properties determination that is important for estimating the optical properties of glass laser. This research determined and analyzed the refractive index of tellurite-based glass TBZP dopedNd3+fabricated by melt quenching technique with composition 55TeO2-2Bi2O3-(38-x ZnO-5PbO-xNd2O3(mol%(x=0,5; 1; 1,5; 2; 2,5. The refractive index of glass

  1. PENENTUAN LOKASI PENGEMBANGAN BUDIDAYA TAMBAK BERKELANJUTAN DENGAN APLIKASI SISTEM INFORMASI GEOGRAFIS DI KABUPATEN LAMPUNG SELATAN

    Directory of Open Access Journals (Sweden)

    Utojo Utojo

    2016-11-01

    Full Text Available Penelitian ini memanfaatkan teknologi Sistem Informasi Geografi (SIG untuk menentukan lokasi yang layak bagi pengembangan budidaya tambak di Kabupaten Lampung Selatan. Data sekunder yang diperoleh berupa data iklim, peta Rupa Bumi Indonesia kawasan Lampung Selatan skala 1:50.000, citra digital landsat-7 ETM+ dan peta batimetri skala 1:200.000. Data primer diperoleh dengan metode survai di lokasi penelitian yaitu kondisi kualitas perairan, kualitas air, dan pasang surut. Penentuan stasiun pengamatan dilakukan secara acak dan sistematik. Setiap lokasi pengambilan contoh ditentukan posisi koordinatnya dengan alat Global Positioning System (GPS. Data lapangan (fisika-kimia perairan, data sekunder, dan data citra satelit (Landsat ETM+ digital, dianalisis secara spasial dengan metode PATTERN menggunakan Sistem Informasi Geografi (SIG. Berdasarkan hasil survai dan evaluasi kelayakan budidaya tambak udang di wilayah pesisir Lampung Selatan seluas 4.052,3 ha. Pada umumnya yang memiliki tingkat kelayakan tinggi (1.223,1 ha, sedang (2.065,4 ha, dan rendah (763,8 ha tersebar di wilayah pesisir Kecamatan Sragi, Ketapang, dan Panengahan, sedangkan sebagian kecil terdapat di Kecamatan Kalianda, Sidomulyo, dan Katibung, serta lokasi yang tidak layak berupa perbukitan, masing-masing dituangkan dalam peta prospektif skala 1:50.000. This research used GIS technique to find location suitable to develop sustainable brackishwater pond culture in South Lampung Regency. Secondary data such as weather data, Indonesia earth surface map of South Lampung area scale of 1:50,000, landsat-7ETM digital imagery, and navigation map scaled 1:200,000. Primary data (water quality and tide were collected using survey method. Simple systematic random sampling was used to allocate sampling points. Digital Remote sensing (Landsat ETM+ data, secondary data, and field data (water quality were analyzed using PATTERN method and Geographic Information System (GIS. Tematic map of area

  2. Pengaruh VCO terhadap hitung jenis leukosit, kadar glukosa dan kreatinin darah Mus musculus Balb/c hiperglikemi dan tersensitisasi ovalbumin

    Directory of Open Access Journals (Sweden)

    NOOR SOESANTI HANDAJANI

    2009-05-01

    Full Text Available Handajani NS, Dharmawan R. 2009. Pengaruh VCO terhadap hitung jenis leukosit, kadar glukosa dan kreatinin darah Mus musculus Balb/c hiperglikemi dan tersensitisasi ovalbumin. Bioteknologi 6: 1-10. Obat-obatan kimia dan insulin dapat menurunkan kadar glukosa darah pada pasien dengan efek samping hiperglikemi makro vaskular. Diabetes dan insiden alergi dipengaruhi kualitas dan kuantitas leukosit. Asam laurat dalam VCO dilaporkan menurunkan tingkat glukosa darah pada kejadian diabetes dan beberapa insiden alergi. Tujuan penelitian ini adalah mengetahui pengaruh VCO pada tingkat glukosa darah, diferensial leukosit dan kadar kreatinin pada mencit hiperglikemi dan normoglicemic tersensitisasi ovalbumin. Empat puluh lima (45 mencit Mus musculus Balb/c jantan dengan berat rata-rata 35 g dibagi menjadi 9 kelompok dengan 5 ulangan, yaitu 4 kelompok non aloksan dan 5 kelompok hiperglikemi yang diinduksi aloksan, Pada hari ke-22 sampai ke-36, mereka disensitisasi dengan ovalbumin sebagai penyebab alergi. Sampel darah diperoleh dari vena orbital menggunakan heparin sebagai anti koagulan, kadar glukosa darah diukur dengan metode GOD sebanyak 6 kali, pada hari ke-1, 4, 18, 22, 32 dan 37, kemudian diuji dengan ANAVA yang diikuti oleh DMRT 0,05 untk mengetahui tingkat perbedaan antar perlakuan. Pada hari ke-37, diferensial leukosit dan tingkat kreatinin darah ditentukan, lalu dibandingkan dengan nilai normal. Hasil penelitian menunjukkan bahwa dalam hitungan diferensial leukosit mencit hiperglikemi, persentase neutrofil jauh lebih rendah daripada nilai normal (3.22%, dan persentase limfosit jauh lebih tinggi daripada nilai normal (94.54%. Konsumsi 0.003 mL/35 g VCO lebih dari 18 hari menurunkan kadar glukosa darah pada mencit hiperglikemi, menurunkan persentase basophile pada mencit tersensitisasi ovalbumin, normalisasi persentase neutrophile tidak meningkatkan tingkat kreatinin darah.

  3. Energy Beverages: Content and Safety

    OpenAIRE

    Higgins, John P.; Tuttle, Troy D.; Higgins, Christopher L.

    2010-01-01

    Exercise is making a resurgence in many countries, given its benefits for fitness as well as prevention of obesity. This trend has spawned many supplements that purport to aid performance, muscle growth, and recovery. Initially, sports drinks were developed to provide electrolyte and carbohydrate replacement. Subsequently, energy beverages (EBs) containing stimulants and additives have appeared in most gyms and grocery stores and are being used increasingly by “weekend warriors” and those see...

  4. Chocolate as a Revolutionary Beverage

    OpenAIRE

    Moats, Jean; Freeman, Rebecca

    2016-01-01

    In terms of chocolate revolutionary can mean many things, from the cultural aspect to the change in the way chocolate is prepared. In this paper revolutionary stands for the idea of change, specifically the change in chocolate beverages over time. This change can be seen especially in the variety of flavours that have been and are currently being added to chocolate. Why has there been such a change in this popular drink? What makes it revolutionary in terms of flavours. This interdisciplinary...

  5. Energy beverages: content and safety.

    Science.gov (United States)

    Higgins, John P; Tuttle, Troy D; Higgins, Christopher L

    2010-11-01

    Exercise is making a resurgence in many countries, given its benefits for fitness as well as prevention of obesity. This trend has spawned many supplements that purport to aid performance, muscle growth, and recovery. Initially, sports drinks were developed to provide electrolyte and carbohydrate replacement. Subsequently, energy beverages (EBs) containing stimulants and additives have appeared in most gyms and grocery stores and are being used increasingly by "weekend warriors" and those seeking an edge in an endurance event. Long-term exposure to the various components of EBs may result in significant alterations in the cardiovascular system, and the safety of EBs has not been fully established. For this review, we searched the MEDLINE and EMBASE databases from 1976 through May 2010, using the following keywords: energy beverage, energy drink, power drink, exercise, caffeine, red bull, bitter orange, glucose, ginseng, guarana, and taurine. Evidence regarding the effects of EBs is summarized, and practical recommendations are made to help in answering the patient who asks, "Is it safe for me to drink an energy beverage when I exercise?"

  6. SUPLEMENTASI MIKROENKAPSULAT EKSTRAK KULIT BUAH MANGGIS (KBM MENURUNKAN KADAR MALONALDEHIDA HATI TIKUS

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    Nesya Nova Febriane

    2015-12-01

    terkandung dalam KBM. Penelitian ini bertujuan untuk mengevaluasi efektivitas mikroenkapsulasi ekstrak KBMuntuk menurunkan kadar malonaldehida (MDA hati tikus percobaan yang mengonsumsi minyak sawit teroksidasi. Antioksidan diekstrak dari tepung KBM dengan metanol dan dimikroenkapsulasi menggunakan gelatin, karboksimetil selulosa (CMC, dan maltodekstrin. Kapasitas antioksidan diukur dengan metode 2,2- diphenyl-1-picrylhydrazyl (DPPH. Ekstrak dengan dosis 100 mg/kg bb (KBM 1 serta mikroenkapsulat KBMdengan dosis 100 (KBM 2 dan 200 mg/kg bb (KBM 3 disuplementasi pada pakan tikus dengan penambahan minyak sawit teroksidasi selama 50 hari perlakuan. Setelah diterminasi, hati tikus diambil lalu diukurkonsentrasi malonaldehida (MDA yang terkandung. Penurunan kadar MDA pada KBM 1, KBM 2, dan KBM 3 yaitu sebesar 11,64 persen, 40,18 persen, dan 53,43 persen. Suplementasi ekstrak KBM yang dimikroenkapsulasi maupun tanpa enkapsulasi tidak mempengaruhi berat dan konsumsi pakan tikus. Mikroenkapsulat KBM efektif untuk menurunkan kadar MDA hati tikus dibandingkan ekstrak tanpa enkapsulasi, dimana konsentrasi terbaik yaitu 200 mg/kg bb. Proses ekstraksi dan mikroenkapsulasi dapat mengurangi rasa pahit dan getir KBM. [Penel Gizi Makan 2015, 38(1: 61-70]Kata kunci: antioksidan, kulit buah manggis, minyak sawit teroksidasi, mikroenkapsulasi, kadar MDA hati

  7. Kekasaran dan Morfologi Hasil Pengelasan TIG Baja Tahan Karat 316 dengan Kadar Sulfur Berbeda

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    Abdullah Shahab

    2010-01-01

    dalam pengelasan. Perbedaan dengan kadar yang sangat kecil elemen impuritis, seperti sulfur, dari sebuah heat ke heat yang lain, bisa menimbulkan kesulitan terutama pada pengelasan secara otomatis. Penelitian ini bertujuan untuk melihat pengaruh kadar sulfur baja terhadap pembentukan morfologi lasan yang ditunjukkan dengan perbedaan kekasaran permukaan dan pembentukan kolam lasan yang berbeda. Pengaruh kadar sulfur terhadap kekasaran permukaan kolam lasan dipelajari dengan mengadakan pengelasan Tungsten Inert Gas baja tahan karat 316 dengan kadar sulfur yang berbeda. Variasi morfologi kolam lasan, penetrasi (P dan lebar (L kolam lasan dan rasio P/L dikaitkan dengan kekasaran permukaan. Pengaruh sulfur dipelajari juga dengan peleburan dengan arus dan durasi penyalaan yang bervariasi. Pengaruh sulfur ditunjukkan dengan variasi diameter kolam lasan berbentuk lingkaran dan juga pada derajat tonjolan yang mencuat dari bawah spesimen. Hasil penelitian menunjukkan bahwa kekasaran permukaan baja sulfur tinggi selalu lebih besar dibanding baja sulfur rendah. Arah aliran cairan yang berbeda diajukan untuk menjelaskan fenomena ini. Kekasaran yang lebih besar ini diikuti dengan harga P/L yang lebih berarti. Pengamatan pada hasil peleburan dengan busur stasioner menghasilkan kesimpulan yang menarik. Pengaruh sulfur dalam menentukan morfologi kolam lasan lewat fenomena arah aliran cairan hanya berlaku pada rentang tertentu parameter penyalaan busur. Pada rentang yang lain, morfologi kolam lasan lebih banyak ditentukan oleh karakteristik busur, seperti anode spot, ketimbang arah aliran cairan. Kata kunci: Pengelasan TIG; baja tahan karat 316; sulfur; morfologi lasan; anode spot.

  8. Pengaruh Pemberian Diet Tinggi Minyak Sawit terhadap Kadar Malondialdehid Darah Tikus Wistar

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    Maressya Silvia Eszy

    2014-09-01

    Full Text Available AbstrakMinyak sawit merupakan sumber lemak yang banyak dikonsumsi oleh masyarakat Indonesia. Minyak ini mengandung 50% asam lemak jenuh atau saturated fatty acid (SFA, 40% asam lemak tidak jenuh rantai tunggal atau Monounsaturated Fatty Acid (MUFA,10% asam lemak tidak jenuh rantai ganda atau Polyunsaturated Fatty Acid (PUFA, antioksidan, vitamin E dan beta-karoten. Rasio asam lemak jenuh dan asam lemak tidak jenuh pada minyak sawit hampir sama. Komposisi asam lemak dan antioksidan berperan dalam menentukan pembentukan ROS (Reactive Oxygen Species di jaringan tubuh. Tujuan penelitian ini adalah untuk mengetahui pengaruh diet tinggi minyak sawit terhadap kadar Malondialdehid (MDA darah tikus. Penelitian ini merupakan suatu studi eksperimental dengan menggunakan post test only control group design. Sampel terdiri dari sepuluh ekor tikus wistar jantan dengan berat antara 180-260 gram yang dibagi menjadi dua kelompok, yaitu kelompok tikus control yang diberi diet standar ad libitum dan kelompok tikus perlakuan yang diberi tambahan minyak sawit kedalam diet standar ad libitum. Setelah perlakuan satu bulan, dilakukan pemeriksaan kadar malondialdehid. Hasil penelitian menunjukkan terdapat perbedaan yang signifikan (p<0,05 antara kadar MDA kelompok tikus perlakuan (2,494±0,504 nmol/ml dengan kelompok tikus kontrol (3,152±0,237 nmol/ml. Dari hasil penelitian ini dapat disimpulkan bahwa diet tinggi minyak sawit menurunkan kadar MDA darah tikus.Kata kunci: minyak sawit, SFA, MUFA, antioxidant, ROS, MDAAbstractPalm oil is a source of fat which most widely consumed by Indonesian people. This oil contains 50% Saturated Fatty Acid (SFA, 40% Monounsaturated Fatty Acid (MUFA, 10% Polyunsaturated Fatty Acid (PUFA, antioxidant, vitamin E and beta-carotene. The saturated fatty acid to unsaturated fatty acid ratio of palm oil is almost same. Composition offatty acids and antioxidants play a role in determining the production of ROS (Reactive Oxygen Species in the

  9. Perbedaan Kadar Hemoglobin dan Hematokrit Bayi Baru Lahir Akibat Perbedaan Waktu Penjepitan Tali Pusat

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    Nuriah Arma

    2016-01-01

    Full Text Available AbstrakBayi baru lahir memiliki 80 ml darah dari plasenta pada 1 menit setelah kelahiran dan 100 ml pada 3 menit setelah lahir, volume ini akan memasok 40-50 mg/kg ekstra besi untuk memiliki 75 mg/kg besi tubuh bayi yang cukup bulan yang dapat mencegah kekurangan zat besi pada tahun pertama kehidupan. Oleh karena itu pemotongan tali pusat yang terlalu cepat setelah persalinan akan mengurangi kandungan besi sekitar 15-30%, sedangkan bila ditunda 3 menit dapat menambah volume sel darah merah sekitar 58%. Tujuan penelitian ini adalah untuk membuktikan adanya perbedaan kadar Hb (hemoglobin dan Ht (hematokrit akibat perbedaan waktu penjepitan tali pusat. Penelitian ini dilakukan di tempat Bidan Praktek Mandiri Kota Padang. Jenis penelitian eksperimental dengan post-test only controll group design. Pengambilan sampel secara consecutive sampling sampai tercapai jumlah 36 bayi yang terbagi atas 18 bayi baru lahir pada tiap kelompok. Data dianalisis dengan uji t. Hasil penelitian didapatkan rerata kadar Hb dan Ht pada kelompok penjepitan 3 menit setelah lahir lebih tinggi daripada penjepitan 1 menit. Terdapat perbedaan kadar Hb yang bermakna antara kelompok penjepitan 3 menit setelah lahir daripada 1 menit dengan nilai P=0,004.  Ada terdapat perbedaan Ht yang bermakna antara kelompok penjepitan 3 menit dan 1 menit dengan nilai P=0,001. Kesimpulan penelitian ini ialah kadar Hb dan Ht lebih baik pada penjepitan tali pusat ditunda 3 menit setelah lahir dibandingkan dengan penjepitan 1 menit setelah lahir.Kata kunci: hemoglobin, hematokrit, penjepitan tali pusat AbstractThe newborns contain 80 ml of blood from the placenta in 1 minute after birth and 100 ml in 3 minute after birth. This volume supply 40 to 50 mg/kg of extra iron to have 75 mg/kg of body iron baby full-term that can prevent iron deficiency in the first year of life. Therefore, cutting the umbilical cord too soon after birth will reduce the iron of content about 15 to 30%, whereas when

  10. Hubungan Kadar Profil Lipid dengan Kejadian Hipertensi pada Masyarakat Etnik Minangkabau di Kota Padang Tahun 2012

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    Rahmat Feryadi

    2014-05-01

    Full Text Available AbstrakHipertensi merupakan masalah kesehatan yang banyak dijumpai pada masyarakat dan berkorelasi dengan penyakit lainnya. Banyak faktor penyebab terjadinya hipertensi, salah satunya adalah gangguan profil lipid. Profil lipid dapat memicu terjadinya hipertensi melalui berbagai mekanisme, baik secara langsung atau tidak langsung. Penelitian ini bertujuan untuk meneliti lebih lanjut tentang hubungan obesitas dengan kejadian hipertensi. Penelitian dilakukan pada masyarakat Etnik Minangkabau di 8 kelurahan di kota Padang. Ini adalah studi komparatif menggunakan desain cross sectional study, dengan jumlah subjek 160 responden. Pengumpulan data responden dilakukan dengan wawancara. Pengukuran tekanan darah dilakukan berdasarkan cara yang direkomendasikan WHO dan penetapan nilainya berdasarkan JNC VII. Profil lipid diukur dilaboratorium dengan acuan penilaian berdasarkan NCEP ATP III. Analisis statistik yang digunakan adalah uji chi square. Hasil penelitian ini menunjukkan bahwa sebagian besar gangguan kadar kolesterol terdapat pada penderita hipertensi dari pada normotensi. Uji statistik chi square menunjukkan hubungan yang bermakna antara kadar kolesterol dan trigliserida dengan kejadian hipertensi (total kolesterol p < 0,05; OR = 2,40, trigliserida p< 0,05; OR = 2,49. Kadar HDL dan LDL tidak menunjukkan hubungan yang bermakna terhadap kejadian hipertensi (p > 0,05. Dari hasil tersebut dapat disimpulkan bahwa sebagian fraksi profil lipid mempengaruhi kejadian hipertensi pada etnik Minangkabau yang berada di kota Padang, yaitu kadar kolesterol total dan trigliserida.Kata kunci: Hipertensi, kolestertol total, HDL, LDL, Trigliserida, etnik Minangkabau.AbstractHypertension is a common disease in the community and have correlation with other diseases. Many factor can leads hypertension, such as disturbance of lipid profile. Lipid profile can lead hypertension through a variety of mechanism, either directly or indirectly. This study aims to investigate

  11. Perbandingan Kadar IL-5 dan Jumlah Eosinofil Antara Anak dan Orang Dewasa yang Terinfeksi Ascaris Lumbricoides

    Directory of Open Access Journals (Sweden)

    Darmadi ,

    2015-09-01

    Full Text Available Abstrak Ascaris lumbricoides pada umumnya menginfeksi anak, tetapi juga dapat terjadi pada orang dewasa. Respon imun hospes terhadap infeksi cacing dimulai dengan teraktifasinya Th2 dengan peningkatan yang signifikan dari IL-4, IL-5, IL-9, IL-10 dan IL-13. IL-5 yang terbentuk merangsang perkembangan dan aktivasi eosinofil. Tujuan penelitian ini adalah mengetahui perbandingan kadar IL-5 dan jumlah eosinofil antara anak dan orang dewasa yang terinfeksi oleh Ascaris lumbricoides. Telah dilakukan penelitian secara cross sectional terhadap 16 orang anak dan 16 orang dewasa yang terinfeksi Ascaris lumbricoides. Spesimen darah dan serum anak dan orang dewasa diperiksa IL-5 metode ELISA dan jumlah eosinofil metode mikroskopis. Data dianalisis dengan uji t independent dengan hasil statistik bermakna bila p<0,05. Didapatkan rerata kadar IL-5 anak 5,90±3,61 pg/ml dan 4,10±1,98 pg/ml rerata kadar IL-5 pada orang dewasa dengan nilai p=0,092 (p>0,05, sedangkan rerata jumlah eosinofil anak 14,56±7,77% dan 8,81±4,65% rerata jumlah eosinofil orang dewasa dengan nilai p=0,018 (p<0,05. Kadar IL-5 tidak berbeda signifikan antara anak dan orang dewasa, sebaliknya jumlah eosinofil terdapat perbedaan yang signifikan antara anak dan orang dewasa. Kesimpulan hasil penelitian ini ialah jumlah eosinofil anak lebih tinggi dari pada jumlah eosinofil orang dewasa yang terinfeksi Ascaris lumbricoides. Kata kunci: IL-5, jumlah eosinofil, anak, orang dewasa, infeksi Ascaris lumbricoides Abstract The infection of Ascaris lumbricides common infect children, but it also can be occurred to adult. The immune’s host respond to the worm infection begin from the activation of Th2 by the significant increasing from IL-4, IL-5, IL-9 and IL-13. IL-5 which formed stimulate the development and eosinofil’s activation. The objective of this study was to know the comparison IL-5 degree with the total of eosinofil between the child and adult who is infected by Ascaris lumbricides. The

  12. Penurunan Kadar IL-1β Makrofag Terpapar Agregat Bakteri Actinomycetemcomitans setelah Pemberian Minyak Atsiri Temu Putih

    Directory of Open Access Journals (Sweden)

    Juni Handajani

    2015-12-01

    Full Text Available Kunci regulator terhadap respons inflamasi diketahui melalui aktivasi interleukin-1β (IL-1β. Makrofag merupakan sel fagosit mononuklear berperan dalam sistem imun innate dan adaptif. Sitokin yang disekresikan makrofag sebagai respons terhadap patogen antara lain IL-1, IL-6, IL-12, TNF-α, dan chemokine. Minyak atsiri temu putih (Curcuma zedoaria Rosc. diduga memiliki efek anti inflamasi. Tujuan penelitian ini adalah untuk mengetahui kadar IL-1β pada makrofag terekspose aggregat bakteri actinomycetemcomitans setelah pemberian minyak atsiri temu putih. Subjek penelitian adalah 10 ekor tikus Wistar jantan yang dibagi menjadi 2 kelompok (perlakuan dan kontrol, masing-masing kelompok terdiri atas 5 ekor. Kelompok perlakuan diberi minum minyak atsiri temu putih dosis 30,6 μl/ml dan kelompok kontrol diberi aquabides selama 14 hari. Gingiva anterior rahang bawah tikus diolesi A.actinomycetemcomitans sebanyak 100 μl dalam CMC 2% pada hari ke-7 setelah pemberian minum bahan uji dan kontrol selama 7 hari. Pada hari ke-15, tikus pada masing-masing kelompok dianestesi lalu makrofag dikoleksi dari cairan peritoneal. Kadar IL-1β makrofag diukur menggunakan ELISA kit (R&D Systems, USA, selanjutnya data dianalisis menggunakan uji-t. Hasil penelitian menunjukkan terdapat penurunan kadar IL-1β setelah perlakuan. Perbandingan kelompok perlakuan dan kontrol menunjukkan perbedaan bermakna (p < 0,05. Disimpulkan bahwa minyak atsiri temu putih kemungkinan memiliki efek anti inflamasi melalui penurunan kadar IL-1β makrofag. IL-1β level of macrophage exposed to A. actinomycetemomitans decreases after administration Curcuma Zedoaria volatile oil. Activation of interleukin-1β (IL-1β is a key regulator of the inflammatory response. Macrophage is a phagocytic mononuclear cell that plays an important role in innate and adaptive immune response. The cytokine secreted by macrophages in response to pathogen are IL-1, IL-6, IL-12, TNF-α and chemokine

  13. Perbedaan Kadar Superokside Dismutase pada Remaja dengan Dismenore Primer dan Tanpa Dismenore Primer

    Directory of Open Access Journals (Sweden)

    Yanti .

    2016-01-01

    Full Text Available Abstrak             Dismenore didefinisikan sebagai rasa kram saat menstruasi yang menyakitkan tanpa patologi yang jelas. Kram berlangsung selama satu hari atau lebih dan disertai rasa mual, diare, sakit kepala. Masalah yang ditimbulkan oleh dismenore adalah  peningkatan ketidakhadiran di sekolah pada remaja sehingga menyebabkan rendahnya nilai akademik pada pelajar. Superokside dismutase (SOD adalah bahan bioaktif yang diketahui bersifat antioksidan. SOD melindungi sel terhadap gangguan oksidan (radikal bebas. SOD mengubah anion superoksida menjadi hidrogen peroksida dan oksigen, sering disebut juga sebagai pertahanan primer terhadap stress oksidatif. Tujuan penelitian ini adalah mengetahui  perbedaan kadar superokside dismutase pada remaja dengan dismenore dan tanpa dismenore. Penelitian ini adalah observasional desain cross sectional comparative. Data dianalisis menggunakan uji Mann-Withney  dengan nilai p<0.05 dianggap bermakna secara statistik. Rerata kadar SOD pada remaja yang mengalami dismenore yaitu 36,76 u/ml dan rerata kadar SOD pada remaja tanpa dismenore yaitu 32,24 u/ml. Dengan nilai p>0,005 (0,345. Hasil penelitian ini menyimpulkan bahwa tidak terdapat perbedaan yang bermakna  kadar SOD pada remaja dengan dismenore dan tanpa dismenore. Kata kunci: remaja, dismenore, antioksidan, superokside dismutase AbstractPrimary dysmenorrhoe is  a painful menstrual cramps without obvious pathology. Cramps is lasting for one day or more, accaompanied by nausea, diarrhea and headache. Problems cause by dysmenorrhea are an increase in school attendance in adolescents resulting in low academic grades of students. Superokside Dismeutase (SOD is a bioactive ingredient that is known as antioxidants, protecting cells against harmful SOD oxidants (free radicals SOD convert superoxide anion into hydrogen perokxide and oxygen, often call  as primary defense agains oxidative stress. Primary dysmenorrhoe increased uterine activity or

  14. Caloric beverage consumption patterns in Mexican children

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    Rivera Juan A

    2010-10-01

    Full Text Available Abstract Background Mexico has seen a very steep increase in child obesity level. Little is known about caloric beverage intake in this country as well as all other countries outside a few high income countries. This study examines overall patterns and trends in all caloric beverages from two nationally representative surveys from Mexico. Methods The two nationally representative dietary intake surveys (1999 and 2006 from Mexico are used to study caloric beverage intake in 17, 215 children. The volume (ml and caloric energy (kcal contributed by all beverages consumed by the sample subjects were measured. Results are weighted to be nationally representative. Results The trends from the dietary intake surveys showed very large increases in caloric beverages among pre-school and school children. The contribution of whole milk and sugar-sweetened juices was an important finding. Mexican pre-school children consumed 27.8% of their energy from caloric beverages in 2006 and school children consumed 20.7% of their energy from caloric beverages during the same time. The three major categories of beverage intake are whole milk, fruit juice with various sugar and water combinations and carbonated and noncarbonated sugared-beverages. Conclusion The Mexican government, greatly concerned about obesity, has identified the large increase in caloric beverages from whole milk, juices and soft drinks as a key target and is initiating major changes to address this problem. They have already used the data to shift 20 million persons in their welfare and feeding programs from whole to 1.5% fat milk and in a year will shift to nonfat milk. They are using these data to revise school beverage policies and national regulations and taxation policies related to an array of less healthful caloric beverages.

  15. Stylistic analysis of songs in beverage advertisement

    Institute of Scientific and Technical Information of China (English)

    周双卉

    2012-01-01

    With the development of the advertisement,people tend to study the stylistic analysis of it.However,in this paper,the focus will be on the songs in beverage advertisement.The analysis will be focused on the features of the beverage advertisement songs and the stylistics of it.The aim of the paper is to improve the people and the scholars' understanding of the beverage advertisement songs.

  16. GAMBARAN AKTIVITAS FISIK TERHADAP KADAR GULA DARAH PADA PENDERITA DIABETES MELITUS DI WILAYAH KERJA PUSKESMAS KARANGASEM I PADA SEPTEMBER-OKTOBER 2013

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    I Gusti Bagus Aginda Dwi Pawana

    2015-07-01

    Full Text Available Di Puskesmas Karangasem I, diabetes melitus termasuk dalam daftar sepuluh besar penyakit yang paling sering ditemui oleh petugas pelayanan medis. Untuk mengetahui prevalensi kadar gula darah,aktivitas fisik, gambaran aktivitas fisik terhadap kadar gula darah penderita diabetes melitus di wilayah kerja Puskesmas Karangasem I. Jenis penelitian adalah penelitian deskriptif potong lintang, dilakukan bulan September - Oktober 2013. 55 penderita diabetes melitus yang tercatat dalam register Puskesmas Karangasem I pada tahun 2012 sebagai sampel dipilih secara acak. Didapatkan prevalensi kadar gula darah terkontrol pada penderita diabetes melitus di wilayah kerja Puskesmas Karangasem I sebanyak 56,4% dan yang tidak terkontrol 43,6%. Dari 55 sampel, sebanyak 9 orang (16,4% memiliki aktivitas sedang, 25 orang (45,4% memiliki aktivitas ringan, 21 orang (38,2% merupakan penderita diabetes melitus yang tidak aktif dalam beraktivitas. Tidak ditemukan penderita diabetes melitus yang memiliki aktivitas berat. Secara umum, kadar gula darah yang tidak terkontrol lebih banyak dialami oleh penderita diabetes melitus yang tidak aktif dalam beraktivitas fisik, yaitu sebanyak 52,4% (11 orang dari total 21 penderita yang tidak aktif dalam aktivitas fisik. Sedangkan dari 25 penderita diabetes melitus yang melakukan aktivitas ringan sebanyak 17 orang (68,0% memiliki kadar gula darah yang terkontrol dan 8 orang (32,0% memiliki kadar gula darah yang tidak terkontrol. Kadar gula darah yang tidak terkontrol justru lebih tinggi pada kelompok penderita diabetes melitus dengan aktifitas sedang yaitu 5 orang (55,6% dari 9 orang yang didapatkan memiliki aktivitas sedang. Tidak ditemukan kecenderungan peningkatan presentase kadar gula darah pada penderita diabetes melitus dengan aktivitas fisik yang tidak aktif, ringan, sedang maupun berat.

  17. Beverage Consumption Patterns among Norwegian Adults.

    Science.gov (United States)

    Paulsen, Mari Mohn; Myhre, Jannicke Borch; Andersen, Lene Frost

    2016-09-13

    Beverages may be important contributors for energy intake and dietary quality. The purpose of the study was to investigate how beverage consumption varies between different meals (breakfast, lunch, dinner, supper/evening meal, snacks) and between weekdays and weekend-days in Norwegian adults. A cross-sectional dietary survey was conducted among Norwegian adults (n = 1787) in 2010-2011. Two telephone-administered 24 h recalls were used for dietary data collection. Breakfast was the most important meal for milk and juice consumption, dinner for sugar-sweetened beverages and wine, and snacks for water, coffee, artificially sweetened beverages, and beer. Consumption of sugar-sweetened and artificially sweetened beverages did not differ between weekdays and weekend-days among consumers. The average intake of wine and beer (men only) was higher on weekend-days. Higher age was positively associated with wine consumption and negatively associated with consumption of water, sugar-sweetened, and artificially sweetened beverages. Higher education was associated with consumption of water, beer, and wine, whereas lower education was associated with sugar-sweetened beverage consumption. Beverage consumption patterns among Norwegian adults vary between different meal types and in subgroups of the population. Alcohol consumption was higher on weekend-days. Knowledge regarding beverage consumption patterns in the population should be considered when revising dietary guidelines in the future.

  18. Beverage Consumption Patterns among Norwegian Adults

    Directory of Open Access Journals (Sweden)

    Mari Mohn Paulsen

    2016-09-01

    Full Text Available Beverages may be important contributors for energy intake and dietary quality. The purpose of the study was to investigate how beverage consumption varies between different meals (breakfast, lunch, dinner, supper/evening meal, snacks and between weekdays and weekend-days in Norwegian adults. A cross-sectional dietary survey was conducted among Norwegian adults (n = 1787 in 2010–2011. Two telephone-administered 24 h recalls were used for dietary data collection. Breakfast was the most important meal for milk and juice consumption, dinner for sugar-sweetened beverages and wine, and snacks for water, coffee, artificially sweetened beverages, and beer. Consumption of sugar-sweetened and artificially sweetened beverages did not differ between weekdays and weekend-days among consumers. The average intake of wine and beer (men only was higher on weekend-days. Higher age was positively associated with wine consumption and negatively associated with consumption of water, sugar-sweetened, and artificially sweetened beverages. Higher education was associated with consumption of water, beer, and wine, whereas lower education was associated with sugar-sweetened beverage consumption. Beverage consumption patterns among Norwegian adults vary between different meal types and in subgroups of the population. Alcohol consumption was higher on weekend-days. Knowledge regarding beverage consumption patterns in the population should be considered when revising dietary guidelines in the future.

  19. PENGARUH PEMBERIAN SUSU SKIM PADA KADAR PREALBUMIN ANAK BALITA YANG MENGIKUTI REHABILITASI GIZI RAWAT JALAN DI PUSKESMAS

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    Rousmala Dewi

    2015-04-01

    Full Text Available ABSTRACTChildren who suffering protein and energy deficiency have low blood protein, particularly prealbumin and transferin. The consequencies of a very low level prealbumin may impact immune system, increase morbidity and mortality. This study aimed assess impact of skim milk supplementation on prealbumin status of malnourished children under five attending out patient community health center( Puskesmas. The research design is before and after for 38 children. The duration of nutrition rehabilitation and supplementation was three months. During the nutrition rehabilitation, the children were treated for infectious diseases, given 200 gram skim milk per week as additional protein rich food, nutrition counseling and child health care. The result of study showed that children consumed low intakes of energy and protein (below minimum level of RDA. Prealbumin concentration before intervention 10,3±5,0 mg/dL and 10,6±3,4 mg/dL. after intervention for 3 months Prealbumin changes was not significant (p=0,695. Supplementary of skim milk 200 gram per week during 3 months in the nutrition rehabilitation outpatients failed to improved prealbumin concentration among malnourished children.Keywords: skim milk supplementation, underweight, out-patient, prealbumin concentrationABSTRAKAnak kurang energy protein (KEP mengalami penurunan kadar protein, terutama prealbumin dan transferin dalam darah. Konsekuensi kadar prealbumin dan transferin rendah antara lain daya tahan tubuh menurun, risiko kesakitan meningkat dan kematian. Tujuan penelitian adalah mengetahui pengaruh pemberian makanan tambahan susu skim terhadap kadar prealbumin anak berusia di bawah lima tahun (balita yang mengikuti rehabilitasi rawat jalan di Puskesmas. Desain penelitian before-after study. Rehabilitasi gizi rawat jalan pada anak balita dengan berat badan kurang dilakukan di Puskesmas Sukaraja selama 3 bulan. Selama mengikuti rehabilitasi gizi, anak balita mendapat pengobatan penyakit

  20. PENGARUH PEMBERIAN PIL BESI DENGAN PENAMBAHAN VITAMIN TERHADAP PERUBAHAN KADAR HB DAN FERITIN SERUM PADA WANITA REMAJA

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    M. Saidin

    2012-11-01

    Full Text Available Prevalensi anemia pada wanita usia remaja di Indonesia masih cukup tinggi. Upaya pencegahan dan penanggulangan anemia yang selama ini dilakukan lebih ditujukan terhadap kelompok ibu hamil. Upaya pencegahan anemia secara dini pada wanita remaja sebagai calon ibu belum banyak mendapat perhatian. Penelitian terdahulu mengungkapkan prevalensi anemia pada siswi beberapa SMA di wilayah Kabupaten Bogor (tahun 1991 berkisar antara 23.0% - 34.7%, sedangkan di Kabupaten Bandung (tahun 1996 sekisar 41.0%. Dalam rangka upaya penanggulangan masalah anemia pada kelompok wanita remaja telah dilakukan penelitian “Efektifitas Supplementasi Pil Besi Satu Kali Seminggu Dalam Penanggulangan Masalah Anemia Pada Kelompok Wanita Remaja”. Tujuan penelitian ini adalah untuk mempelajari pengaruh pemberian pil besi tanpa dan dengan penambahan vitamin A atau vitamin C terhadap perubahan kadar Hb dan feritin serum. Sebanyak 175 siswi Sekolah Menengah Umum Negeri (SMUN Majalaya dan Sekolah Menengah Kejuruan (SMK kelompok pariwisata negeri Cimahi, Kabupaten Bandung berpartisipasi sebagai sampel, dikelompokkan menjadi 4 kelompok. Seluruh kelompok sampel pada awal penelitian lebih dahulu diberi obat cacing merek Vermos dosis tunggal 500 mg membendazol. Selanjutnya kelompok I sebanyak 49 siswi diberi minum satu pil besi (sulfas ferosus, 60 mg Fe, kelompok II sebanyak 46 siswi diberi satu pil besi ditambah vitamin A (12.000 SI, kelompok III sebanyak 40 siswi diberi satu pil besi ditambah vitamin C (150 mg per orang per minggu. Kelompk IV (kontrol sebanyak 40 siswi hanya mendapat obat cacing pada awal penelitian. Pil besi baru diberikan setelah waktu penelitian berakhir. Setelah intervensi berlangsung selama 13 minggu, dilakukan evaluasi. Terjadi kenaikan kadar Hb pada kelompok I, II dan III masing-masing sebesar 0.39 g/dl, 0.45 g/dl dan 0.68 g/dl, sedangkan pada kelompok IV terjadi penurunan kadar Hb sebesar 0.26 g/dl. Kenaikan kadar Hb pada kelompok I, II dan III lebih

  1. PENENTUAN KAWASAN LAHAN KRITIS HUTAN MANGROVE DI PESISIR KECAMATAN MODUNG MEMANFAATKAN TEKNOLOGI SISTEM INFORMASI GEOGRAFIS DAN PENGINDERAAN JAUH

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    Yoga Ibnu Graha

    2009-10-01

    Full Text Available Fenomena konversi hutan mangrove dijadikan sebagai kawasan pertambakan dan pemukiman banyak dijumpai di kawasan pesisir Kecamatan Modung. Sayangnya, eksploitasi sumberdaya pesisir yang dilakukan selama ini, telah mengidentifikasikan fenomena kerusakan yang tidak hanya mengancam kemampuan ekosistem pesisir dalam menyediakan sumberdaya alam, tapi juga telah mereduksi kemampuannya dalam mencegah  bencana alam di wilayah pesisir. Untuk mengembalikan dan melestarikan funsi-fungsi ekosistem pesisir, maka perlu adaya upaya mengkuantifikasi nilai- nilai dari sumberdaya utama pesisir yang ada melalui Studi Penentuan Lahan Kritis Hutan Mangrove di Pesisir Kecamatan Modung Memanfaatkan Sistem Informasi Geografis (SIG. Metode penelitian menggunakan metode skoring serta analisis data. Untuk menilai Kekritisan Lahan digunakan 3 metode yaitu dengan menggunakan SIG dan Inderaja, Pengukuran langsung dilapang (terestris dan secara sosial ekonomi. Total Nilai Skoring (TNS tingkat kekritisan lahan mangrove di pesisir Kecamatan Modung melalui SIG dan Inderaja menunjukkan bahwa diseluruh Desa penelitian masuk kedalam kategori rusak. Sedangkan Total Nilai Skoring secara terestris (survey lapang menunjukkan bahwa Desa yang termasuk dalam kategori rusak yaitu : Desa Karang Anyar, Suwaan, Langpanggang dan Desa Pangpajung.  Untuk kategori rusak berat terdapat di Desa Modung serta yang termasuk kategori tidak rusak yaitu Desa Patengteng.Total Nilai Skoring dari hasil wawancara terhadap responden menyatakan bahwa Desa Karang Anyar, Modung, Suwaan, Patengteng dan Desa Pangpajung termasuk dalam kategori dimana faktor sosial ekonomi berpengaruh terhadap kerusakan hutan mangrove. Sedangkan Desa Langpanggang termasuk dalam kategori faktor sosial ekonomi kurang berpengaruh terhadap kerusakan hutan mangrove. Kata kunci : Lahan kritis, mangrove, SIG dan Indraja

  2. APLIKASI TEKNOLOGI SISTEM INFORMASI GEOGRAFIS DAN PENGINDERAAN JAUH UNTUK PENENTUAN KONDISI DAN POTENSI KONSERVASI EKOSISTEM HUTAN MANGROVE DI KECAMATAN KWANYAR KABUPATEN BANGKALAN

    Directory of Open Access Journals (Sweden)

    Wahyu A'idin Hidayat

    2009-04-01

    Full Text Available Ekosistem mangrove adalah ekosistem khas pantai tropis yang memiliki fungsi ekologis tinggi namun rentan terhadap pengrusakan. Penelitian ini dilakukan di wilayah pesisir Kecamatan Kwanyar Kabupaten Bangkalan untuk mengetahui kondisi ekosistem mangrove sekaligus mengkaji potensi upaya pelestarian mangrove di wilayah tersebut. Penelitian ini mengkombinasikan data pengamatan lapang dan citra satelit Landsat ETM/7 akuisisi 2002, yang kemudian diolah menggunakan Sistem Informasi Geografis. Metode yang digunakan pada penelitian ini adalah metode penentuan tingkat kekritisan lahan yang ditetapkan oleh Departemen Kehutanan. Hasil penelitian menunjukkan bahwa sebagian besar ekosisyem mangrove di 6 lokasi pengamatan berada pada kondisi rusak.  Kata kunci : Mangrove, Kwanyar, Sistem Informasi Geografis

  3. Penetapan Kadar Kalsium Dan Besi Pada Bubur Bayi Instan Yang Beredar Di Kota Medan Secara Spektrofotometri Serapan Atom

    OpenAIRE

    Marpaung, Elsa Elfrida

    2015-01-01

    Kalsium dan besi merupakan mineral yang diperlukan oleh bayi yang sedang bertumbuh dan jumlah yang diperlukan melebihi jumlah yang diperoleh dari ASI. Oleh karena itu, bayi harus mendapat makanan tambahan disamping ASI. Makanan pendamping ASI seperti bubur susu merupakan sumber yang baik bagi beberapa vitamin dan mineral seperti kalsium dan besi dalam kadar tertentu yang cukup untuk memenuhi kebutuhan bayi dalam hal pembentukan tulang dan gigi serta hemoglobin. Tujuan penelitian ini adalah un...

  4. Physical Activity and Beverage Consumption among Adolescents

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    Maria del Mar Bibiloni

    2016-06-01

    Full Text Available This study assessed the relationship between physical activity and beverage consumption among adolescents with a population based cross-sectional survey was carried out in the Balearic Islands, Spain (n = 1988; 12–17 years old. Body composition, educational and income level, physical activity (PA, and beverage consumption and energy intake were assessed. Sixty-two percent of adolescents engaged in >300 min/week of PA. Boys were more active than girls, younger adolescents were more active than older counterparts, low parental income was associated with physical inactivity, and time spent watching TV (including, TV, Internet or handheld cellular devices was inversely associated with PA practice. The average beverage intake of the studied adolescents was 0.9 L/day, higher in boys than in girls. Beverage intake was positively associated with PA practice, and the highest amount of energy intake from beverages was observed in active boys and girls. Most of the studied adolescent population met the PA recommendations. Gender, age, parental income, and time spent watching TV were significant determinants of PA. Type and amount of beverages drunk varied according to gender and PA, and general daily total beverage intake was lower than recommended adequate fluid intake. PA behavior should be considered when analyzing beverage consumption in adolescents.

  5. Physical Activity and Beverage Consumption among Adolescents

    Science.gov (United States)

    Bibiloni, Maria del Mar; Özen, Asli Emine; Pons, Antoni; González-Gross, Marcela; Tur, Josep A.

    2016-01-01

    This study assessed the relationship between physical activity and beverage consumption among adolescents with a population based cross-sectional survey was carried out in the Balearic Islands, Spain (n = 1988; 12–17 years old). Body composition, educational and income level, physical activity (PA), and beverage consumption and energy intake were assessed. Sixty-two percent of adolescents engaged in >300 min/week of PA. Boys were more active than girls, younger adolescents were more active than older counterparts, low parental income was associated with physical inactivity, and time spent watching TV (including, TV, Internet or handheld cellular devices) was inversely associated with PA practice. The average beverage intake of the studied adolescents was 0.9 L/day, higher in boys than in girls. Beverage intake was positively associated with PA practice, and the highest amount of energy intake from beverages was observed in active boys and girls. Most of the studied adolescent population met the PA recommendations. Gender, age, parental income, and time spent watching TV were significant determinants of PA. Type and amount of beverages drunk varied according to gender and PA, and general daily total beverage intake was lower than recommended adequate fluid intake. PA behavior should be considered when analyzing beverage consumption in adolescents. PMID:27347993

  6. Commercial Speech Protection and Alcoholic Beverage Advertising.

    Science.gov (United States)

    Greer, Sue

    An examination of the laws governing commercial speech protection and alcoholic beverage advertisements, this document details the legal precedents for and implications of banning such advertising. An introduction looks at the current amount of alcohol consumed in the United States and the recent campaigns to have alcoholic beverage ads banned.…

  7. Hubungan Penurunan Kadar Natrium Terhadap Gangguan Pola Tidur Pasca TURP (Transurethral Resection of The Prostate

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    Khomeini Khomeini

    2013-01-01

    Full Text Available AbstrakLatar Belakang. TURP merupakan tindakan operasi endoskopi standar baku untuk penatalaksanaan BPH yang memerlukan tindakan bedah. Dalam pengamatan sehari hari pasien pasca TURP mengeluhkan gangguan pola tidur pasca tindakan. Belum dilaporkan angka kejadian gangguan pola tidur pasca TURP. Salah satu masalah yang mungkin sebab yaitu terjadinya penurunan kadar natrium akibat imbibisi air irigant ke intra vaskuler. Penurunan kadar natrium dapat menyebabkan gangguan neurologis yang mengganggu pola tidur. Penurunan natrium berlanjut dapat menjadi sindroma TURP. Metodologi. Penelitian ini penelitian cross sectional, semua pasien BPH dilakukan pemeriksaan natrium dan diberikan kuesioner gangggan pola tidur. Setelah TURP dilakukan pemeriksaan natrium pasca TURP dan kuesioner kembali. Jumlah distribusi gangguan pola tidur dan kadar natrium disajikan dalam bentuk tabel. Tiap variabel dilakukan analisa dan uji statistik dengan menggunakan T-test, chisquare dan Fisher. Hasil. Didapatkan pasien dengan gangguan pola tidur 41%.. Didapatkan perbedaan bermakna hubungan antara umur pasien dengan gangguan pola tidur pada tabel 3 ( chisquare 1.999027 . Tidak didapatkan perbedaan bermakna hubungan antara pekerjaan pasien dengan gangguan pola tidur pada tabel 5 (Chi square: 1.242. Tidak didapatkan perbedaan bermakna hubungan antara pendidikan pasien dengan gangguan pola tidur pada tabel 6 (chisquare 1,242. Tidak didapatkan perbedaan bermakna hubungan antara lama operasi dengan gangguan pola tidur tabel 7 (chisquare 3,306. Didapatkan lama operasi <1jam terjadi penurunan kadar natrium 3,783 + 2,235mmol/L sedangkan operasi > 1 jam terjadi penurunan natrium 6,692 + 6,047dengan perbedaan bermakna secara statistic.( t=2,087 ; P 0,044. Tidak didapatkan perbedaan bermakna hubungan antara jumlah cairan irigasi dengan gangguan pola tidur pada tabel 8 ( chi square 2,520. Tidak didapatkan perbedaan bermakna antara jumlah cairan irigasi dengan penurunan natrium pada gambar 2

  8. KADAR ZAT GIZI MAKANAN JAJAN DI DESA CIJENGKOL: SUATU PERBANDINGAN ANTARA ANALISA KIMIA DAN PERHITUNGAN DAFTAR KOMPOSISI BAHAN MAKANAN

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    Krisdinamurtirin Krisdinamurtirin

    2012-11-01

    Full Text Available Kadar zat gizi beberapa makanan jajan dari desa Cijengkol Jawa Barat telah dibandingkan hasil analisa kimianya dengan hasil perhitungan dengan Daftar Kompisisi Bahan Makanan. Makanan jajan yang diteliti yaitu yang di desa tersebut dikenal namanya sebagai gegentur, puruy, noga wijen, kremes, goreng pisang sale, tape goreng, boder, gemblong.Kedua cara menghasilkan kadar zat gizi yang umumnya berbeda, yang secara statistik tidak berarti, kecuali untuk protein dan kalsium. Hal ini menunjukkan bahwa untuk lemak, hidrat arang, fosfor dan besi, hitungan dengan Daftar Komposisi Bahan Makanan tidak mempunyai penyimpanan yang besar, kecuali untuk protein dan kalsium. Untuk protein, hidrat arang, lemak dan fosfor, hasil hitungan lebih besar daripada analisa kimia. Sedangkan untuk kalsium dan besi, hitungan lebih kecil daripada analisa kimia.Penelitian lebih lanjut mengenai kadar zat gizi secara analisa kimia dibanding dengan perhitungan Daftar Komposisi perlu dilakukan baik terhadap makanan jajan maupun hidangan tunggal dan hidangan sehari-hari dari beberapa daerah sampel lainnya. Dari penelitian seperti ini akan didapatkan angka penyimpanan untuk mengadakan koreksi pada perhitungan penelitian makanan (dietary survey.

  9. Alcoholic Beverage Consumption and Chronic Diseases

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    Yue Zhou

    2016-05-01

    Full Text Available Epidemiological and experimental studies have consistently linked alcoholic beverage consumption with the development of several chronic disorders, such as cancer, cardiovascular diseases, diabetes mellitus and obesity. The impact of drinking is usually dose-dependent, and light to moderate drinking tends to lower risks of certain diseases, while heavy drinking tends to increase the risks. Besides, other factors such as drinking frequency, genetic susceptibility, smoking, diet, and hormone status can modify the association. The amount of ethanol in alcoholic beverages is the determining factor in most cases, and beverage types could also make an influence. This review summarizes recent studies on alcoholic beverage consumption and several chronic diseases, trying to assess the effects of different drinking patterns, beverage types, interaction with other risk factors, and provide mechanistic explanations.

  10. Kadar leptin saliva dan kejadian karies gigi anak obesitas (Salivary leptin levels and caries incidence in obese children

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    Elfrida Atzmaryanni

    2013-09-01

    Full Text Available Background: Children with obesity have a lower incidence of caries. Salivary leptin levels of obese children is higher than normal children. Leptin is protein hormone, contained in saliva. Salivary proteins maintain the balance of the ecosystem in the mouth. Purpose: The article was aimed to study the correlation of salivary leptin levels with caries incidence in obese children. Review: Mouth is reflection of the health status and so many changes occur as a weight gain. Child with obesity has a low incidence of caries than normal. This condition is associated with changes in oral cavity, especially the increase in salivary leptin. Caries is a disease of hard tissues cause by the activty of microorganisms, especially Streptococcus mutans. Salivary proteins maintain the balance of the ecosystem in the mouth. Leptin is a protein saliva, produced predominantly in adipose tissue and conduct active transport to saliva. Salivary leptin works in two ways: as an antimicrobial which prevents the attachment of bacteria on tooth surface or by inducing cytokine that affect the immune system in oral cavity. Conclusion: Salivary leptin is higher in obese children than in normal children. The low incidence of caries on obesity is associated with salivary leptin. Alteration in salivary composition and flow rate also decreased caries in obesity.Latar belakang: Anak yang mengalami obesitas memiliki insiden karies yang rendah. Kadar leptin saliva anak obesitas lebih tinggi dari anak normal. Leptin merupakan salah satu protein hormon yang terdapat di saliva. Protein saliva berfungsi untuk menjaga keseimbangan ekosistem di mulut. Tujuan: Artikel ini bertujuan mempelajari hubungan antara kadar leptin di dalam saliva dengan kejadian karies anak obesitas. Tinjauan pustaka: Rongga mulut merupakan cerminan dari status kesehatan dan banyak perubahan yang terjadi seiring peningkatan berat badan seseorang. Anak Obesitas memiliki insiden karies yang rendah jika dibandingkan

  11. Efek Interaksi Ragi Tape dan Ragi Roti terhadap Kadar Bioetanol Ketela Pohon (Manihot Utilissima, Pohl Varietas Mukibat

    Directory of Open Access Journals (Sweden)

    Tri Budi Kurniawan

    2014-09-01

    Full Text Available Ketela pohon (Manihot utilissima, Pohl varietas mukibat berpotensi sebagai bahan baku bioetanol. Penelitian bertujuan untuk mengetahui efek interaksi ragi tape dan ragi roti terhadap kadar bioetanol ketela pohon mukibat dan menentukan interaksi terendah yang efektif menghasilkan bioetanol yang dapat terbakar. Sampel yang digunakan adalah ketela pohon mukibat umur 7 bulan dengan berat rata-rata 500 gram. Penelitian menggunakan Rancangan Acak Lengkap pola faktorial, yaitu konsentrasi ragi tape (0%, 0,3%, 0,6% dan 0,9% dan konsentrasi ragi roti (0%, 0,3%, 0,6% dan 0,9% dengan 3 kali ulangan. Parameter yang diukur meliputi jumlah sel khamir (data pendukung dan kadar bioetanol (data utama. Data kadar bioetanol yang diperoleh dianalisis menggunakan anava dua arah dan dilanjutkan uji Duncan (DMRT pada taraf kesalahan 5%. Hasil penelitian menunjukkan ada pengaruh interaksi ragi tape dan ragi roti terhadap kadar bioetanol ketela pohon mukibat p>0,05. Konsentrasi ragi tape dan ragi roti yang tinggi menghasilkan kadar bioetanol yang tinggi. Interaksi ragi tape 0,6% dan ragi roti 0,3% (T2R1 merupakan interaksi terendah yang efektif menghasilkan kadar bioetanol yang dapat terbakar (36%. Interaksi ragi tape 0,9% dan ragi roti 0,9% (T3R3 menghasilkan kadar bioetanol tertinggi dengan rata-rata mencapai 49,8%.Cassava (Manihot utilissima, Pohl var Mukibat is potential for bioethanol feedstock. The study aimed to determine the effects of the interaction of bread yeast and tape yeast on the concentration of mukibat cassava bioethanol and to determine the lowest effective interaction can produce flammable bioethanol. The samples used were mukibat cassava aged 7 months with an average weight of 500 grams. Research design was completely randomized design factorial, tape yeast concentration (0%, 0.3%, 0.6% and 0.9% and the concentration of yeast bread (0%, 0.3%, 0.6% and 0.9% with 3 replications. Parameters measured include the number of yeast cells (supporting data

  12. Hubungan Kadar Ft4 Dengan Kejadian Tirotoksikosis berdasarkan Penilaian Indeks New Castle Padawanita Dewasa di Daerah Ekses Yodium

    Directory of Open Access Journals (Sweden)

    Harsa Rusda

    2013-05-01

    Full Text Available AbstrakTirotoksikosis merupakan manifestasi klinis yang terjadi akibat peningkatan kadar hormon tiroid dalam darah. Kelebihan yodium merupakan salah satu penyebab terjadinya tirotoksikosis. Ini ditandai dengan hasil pemeriksaan kadar Ekskresi Yodium Urin (EYU > 199 μg/L. Tujuan: Penelitian ini bertujuan untuk mengetahui hubungan kadar FT4 dengan kejadian tirotoksikosis berdasarkan penilaian indeks New Castle pada wanita dewasa di daerah ekses yodium. Metode: Penelitian dilakukan dengan menganalisis data yang dikumpulkan secara Cross Sectional Study terhadap 37 wanita dewasa menggunakan metoda total sampling di Nagari Koto Salak, Kecamatan Koto Salak Kabupaten Dharmasraya yang merupakan daerah ekses yodium (median EYU 323,5 μg/L. Pengumpulan data dilakukan dengan wawancara menggunakan penilaian Indeks New Castle dan pengambilan darah untuk dilakukan pemeriksaan kadar FT4 dalam serum. Hasil: Analisis univariat didapatkan jumlah penduduk wanita dewasa dengan kadar FT4 meningkat sebanyak 14 persen dan nilai rata-rata 1,71 ng/dl. Penilaian indeks New Castle dalam kategori doubtful 16 persen dan tidak ditemukan penduduk yang termasuk dalam kategori toxic. Berdasarkan hasil uji statistik Chi-square, didapatkan p value=1. Kesimpulan: Tidak terdapat hubungan yang bermakna antara kadar FT4 dalam serum dengan kejadian tirotoksikosis pada wanita dewasa di derah ekses yodium. Saran: Perlu dilakukan penyuluhan mengenai asupan yodium kepada masyarakat dan diharapkan penelitian ini dapat menjadi masukan kepada pemerintah dalam mengambil kebijakan terhadap pemberian kapsul yodium serta melakukan kontrol kadar EYU secara teratur dan berkala.Kata kunci: FT4, tirotoksikosis, indeks New Castle, wanita, ekses yodium, tiroidAbstractThyrotoxicosis is a clinical manifestation that occurs due to elevated levels of thyroid hormones in the blood. Iodine excess is one of the causes of thyrotoxicosis. This is indicated by the results of urine iodine excretion levels (EYU

  13. ANALISA PERBANDINGAN KETELITIAN PENENTUAN POSISI DENGAN GPS RTK-NTRIP DENGAN BASE GPS CORS BIG DARI BERBAGAI MACAM MOBILE PROVIDER DIDASARKAN PADA PERGESERAN LINEAR (STUDI KASUS: SURABAYA

    Directory of Open Access Journals (Sweden)

    Atika Sari

    2015-02-01

    Full Text Available Penentuan posisi dalam pemetaan menggunakan penginderaan jauh dan foto udara memerlukan pengamatan GPS geodetik sebagai titik kontrol yang memilki ketelitian tinggi. Sistem koreksi data penentuan posisinya diperoleh dari transmisi data dari stasiun base ke receiver. Dalam perkembangan sekarang ini metode pengukuran RTK telah menggunakan metode NTRIP (Networked Transport of RTCM via Internet Protocol sebagai metode transmisi koreksi data dengan menggunakan intenet sehingga pengukuran tersebut masih bisa dilakukan dengan jarak yang lebih jauh dari base-nya. Pada metode NTRIP ini menggunakan metode pengiriman koreksi data GNSS melalui jaringan internet. Pengembangan sistem dengan fasilitas akses internet mobile melalui general packet radio service (GPRS dan global system for mobile (GSM, menyediakan metode cepat dan handal untuk mendistribusikan baris data GPS atau koreksi diferensial real-time (DGPS / RTK ke penerima GPS di daerah manapun yang berada di bawah jangkauan jaringan telepon seluler. Sehingga untuk mengetahui provider yang sesuai digunakan dalam wilayah surabaya dalam menggunakan metode RTK NTRIP maka dilakukanlah penelitian ini. Dari hasil pengamatan dari pengukuran dengan menggunakan  metode RTK-NTRIP dengan base GPS CORS BIG didapat nilai rata-rata dari masing-masing provider sekitar < 4 m.

  14. APLIKASI TEKNIK AAN DI REAKTOR RSG-GAS PADA PENENTUAN UNSUR ESENSIAL DAN TOKSIK DI DALAM IKAN DAN PAKAN IKAN

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    Saeful Yusuf

    2015-03-01

    Full Text Available Pada makalah ini diuraikan tentang aplikasi teknik AAN (Analisis Aktivasi Neutron dalam penentuan konsentrasi unsur-unsur esensial dan cemaran yang terkandung di dalam beberapa spesies ikan dan pakan ikan. Unsur-unsur esensial yang terkandung dalam pakan ikan buatan juga dianalisis untuk mengetahui pengaruhnya terhadap ikan. Penentuan unsur menggunakan teknik AAN dengan metode perbandingan dan metode k0-AAN. Sampel diiradiasi di reaktor RSG-GAS yang memiliki fluks neutron thermal 5 x 1013 n.cm-2.s-1 pada daya 15 MW. Hasil penelitian menunjukkan bahwa 12 unsur di dalam 11 spesies ikan air laut dan air tawar telah ditentukan yaitu As, Br, Cr, Co, Cs, Fe, Hg, K, Na, Rb, Se and Zn. Konsentrasi cemaran As didalam ikan laut sudah melampaui batas maksimum 1 mg/kg, sedangkan konsentrasi cemaran Hg masih dibawah batas maksimum 0,5 mg/kg, baik untuk ikan laut maupun ikan air tawar. Unsur K dan Na merupakan unsur makroesensial sedangkan unsur Cr, Co, Fe, Se and Zn adalah termasuk unsur mikroesensial. Secara umum ditunjukkan bahwa kandungan mineral didalam ikan laut lebih tinggi konsentrasinya dibandingkan ikan air tawar. Br, Cs dan Rb merupakan unsur-unsur non esensial yang teridentifikasi dalam semua ikan yang dianalisis. Penelitian terhadap pakan ikan air tawar menunjukkan bahwa semua unsur yang teridentifikasi juga terdapat di dalam ikan laut dan ikan air tawar. Hal ini menunjukkan bahwa pakan ikan berkontribusi terhadap konsentrasi unsur di dalam ikan air tawar. Kata kunci : Analisis aktivasi neutron, unsur esensial, unsur cemaran, ikan, pakan ikan   This paper reported on the application of NAA (Neutron Activation Analysis Technique in the determination of the concentration of the essential and toxic elements in some species of fish and fish feed. Determination of elements using instrumental NAA technique with comparison and k0-INAA methods. Samples were irradiated in the RSG-GAS which has a thermal neutron flux  5.0E +13 ncm-2s-1. The results

  15. Electrochemical sensing carcinogens in beverages

    CERN Document Server

    Zia, Asif Iqbal

    2016-01-01

    This book describes a robust, low-cost electrochemical sensing system that is able to detect hormones and phthalates – the most ubiquitous endocrine disruptor compounds – in beverages and is sufficiently flexible to be readily coupled with any existing chemical or biochemical sensing system. A novel type of silicon substrate-based smart interdigital transducer, developed using MEMS semiconductor fabrication technology, is employed in conjunction with electrochemical impedance spectroscopy to allow real-time detection and analysis. Furthermore, the presented interdigital capacitive sensor design offers a sufficient penetration depth of the fringing electric field to permit bulk sample testing. The authors address all aspects of the development of the system and fully explain its benefits. The book will be of wide interest to engineers, scientists, and researchers working in the fields of physical electrochemistry and biochemistry at the undergraduate, postgraduate, and research levels. It will also be high...

  16. PERUMUSAN STRATEGI PEMASARAN MELALUI PENENTUAN PRIORITAS TRAPEZOIDAL FUZZY NUMBER (Studi Kasus Industri Minuman Tradisional

    Directory of Open Access Journals (Sweden)

    Nunung Nurhasanah

    2006-01-01

    Full Text Available The competition in industries is increasing rapidly. This, in turn, encourages companies to define their marketing strategies appropriately. PT. X is a small-to-medium scale company which produces traditional beverage as its main product. The main problem in PT. X is the limited budget for expanding its business and for applying its marketing strategies. At the moment, the market growth is about 16,67% ,while the market relative to the competitor is about 0,07. Boston Consulting Group matrix says that this company is in a Question Mark position. Beside, according to 7 experts there are 13 strategy variations for defining the priorities. Using the Trapezoidal Fuzzy Number, we found three strategies that meaningful to be applied in this company. First by adding the new market with product diversification (72,72, second by partnering investment (71,50, and the last by breakingthrough the existing market (70,93. The first strategy is applied by defining the variation of the products packaging and creating the product's diversification. The second one is applied by proactively, searching the information about investors, who are willing to be its partners. The last one is applied by assuring the quality and avaluibilty of the products to the customers. Abstract in Bahasa Indonesia : Persaingan di dunia industri semakin ketat seiring dengan terus meningkatnya laju pertumbuhan industri. Persaingan ini mengakibatkan setiap industri lebih jeli dalam merumuskan strategi pemasaran perusahaannya. PT. X merupakan industri minuman tradisional yang berada pada skala Industri Kecil Menengah. Permasalahan utama industri ini adalah terbatasnya dana untuk mengembangkan usaha dan menjalankan kegiatan pemasaran. Saat ini pertumbuhan pasar industri sebesar 16,67%, sedangkan pangsa pasar relatif terhadap pesaing utama adalah 0,07. Matriks Boston Consulting Group menyatakan bahwa perusahaan berada pada posisi tanda tanya. Terdapat 13 variasi yang ditawarkan untuk

  17. FUNCTIONAL BEVERAGES BASED ON VEGETABLE JUICES

    Directory of Open Access Journals (Sweden)

    Limareva N. S.

    2014-01-01

    Full Text Available This article covers development of functional beverages technology based on using vegetable juice with apple and beetroot pectin concentrates, content of vitamins, minerals and functional properties

  18. Food and Beverage Marketing to Youth.

    Science.gov (United States)

    Cheyne, Andrew; Mejia, Pamela; Nixon, Laura; Dorfman, Lori

    2014-12-01

    After nearly a decade of concern over the role of food and beverage marketing to youth in the childhood obesity epidemic, American children and adolescents - especially those from communities of color - are still immersed in advertising and marketing environments that primarily promote unhealthy foods and beverages. Despite some positive steps, the evidence shows that the food and beverage industry self-regulation alone is not likely to significantly reduce marketing of unhealthy foods and beverages to youth. A variety of research is needed to monitor industry marketing of unhealthy products to young people, and identify the most promising approaches to improve children's food marketing environments. The continued presence of unhealthy marketing toward children despite years of industry self-regulation suggests it is time for stronger action by policymakers to protect young people from harmful marketing practices.

  19. Intake of calorically sweetened beverages and obesity

    DEFF Research Database (Denmark)

    Olsen, N J; Heitmann, B L

    2009-01-01

    The prevalence of obesity has increased in the past 30 years, and at the same time a steep increase in consumption of soft drinks has been seen. This paper reviews the literature for studies on associations between intake of calorically sweetened beverages and obesity, relative to adjustment...... studies were identified. The majority of the prospective studies found positive associations between intake of calorically sweetened beverages and obesity. Three experimental studies found positive effects of calorically sweetened beverages and subsequent changes in body fat. Two experimental studies did...... not find effects. Eight prospective studies adjusted for energy intake. Seven of these studies reported associations that were essentially similar before and after energy adjustment. In conclusion, a high intake of calorically sweetened beverages can be regarded as a determinant for obesity. However...

  20. HUBUNGAN KADAR KOLESTEROL TOTAL DENGAN HIPERTENSI SISTOLIK PADA PASIEN DIABETES MELITUS TIPE 2 DI POLIKLINIK ENDOKRIN RUMAH SAKIT UMUM SANGLAH PERIODE JANUARI – DESEMBER 2011

    Directory of Open Access Journals (Sweden)

    A.A Sagung Ika Nuriska

    2015-04-01

    Full Text Available Tekanan darah tinggi, dikenal sebagai hipertensi merupakan penyakit kronis yang terjadi pada diabetes melitus tipe 2 DM Tipe 2. Salah satu resiko hipertensi yang dapat diubah adalah kolesterol yang disebabkan oleh konsumsi makanan yang kurang tepat. Tujuan dari penelitian ini untuk mengetahui hubungan antara kadar kolesterol total dengan hipertensi pada pasien di Poliklinik Endokrin RSUP Sanglah. Penelitian ini menggunakan metode deskriptif analitik. Total sampel pada penelitian ini berjumlah 69 responden. Berdasarkan pada hasil penelitian sampel, didapatkan 19 responden (28% dengan kadar kolesterol meningkat dan didapatkan 35 responden (51% dengan hipertensi sistolik pada pasien DM Tipe 2. Dari hasil uji fisher exact didapatkan H0 yang diterima yang berarti tidak ada hubungan yang signifikan antara kadar kolesterol total dengan hipertensi sistolik pada pasien DM Tipe 2 di Poliklinik Endokrin RSUP Sanglah.  

  1. Carcinogenic compounds in alcoholic beverages: an update.

    Science.gov (United States)

    Pflaum, Tabea; Hausler, Thomas; Baumung, Claudia; Ackermann, Svenja; Kuballa, Thomas; Rehm, Jürgen; Lachenmeier, Dirk W

    2016-10-01

    The consumption of alcoholic beverages has been classified as carcinogenic to humans by the International Agency for Research on Cancer (IARC) since 1988. More recently, in 2010, ethanol as the major constituent of alcoholic beverages and its metabolite acetaldehyde were also classified as carcinogenic to humans. Alcoholic beverages as multi-component mixtures may additionally contain further known or suspected human carcinogens as constituent or contaminant. This review will discuss the occurrence and toxicology of eighteen carcinogenic compounds (acetaldehyde, acrylamide, aflatoxins, arsenic, benzene, cadmium, ethanol, ethyl carbamate, formaldehyde, furan, glyphosate, lead, 3-MCPD, 4-methylimidazole, N-nitrosodimethylamine, pulegone, ochratoxin A, safrole) occurring in alcoholic beverages as identified based on monograph reviews by the IARC. For most of the compounds of alcoholic beverages, quantitative risk assessment provided evidence for only a very low risk (such as margins of exposure above 10,000). The highest risk was found for ethanol, which may reach exposures in ranges known to increase the cancer risk even at moderate drinking (margin of exposure around 1). Other constituents that could pose a risk to the drinker were inorganic lead, arsenic, acetaldehyde, cadmium and ethyl carbamate, for most of which mitigation by good manufacturing practices is possible. Nevertheless, due to the major effect of ethanol, the cancer burden due to alcohol consumption can only be reduced by reducing alcohol consumption in general or by lowering the alcoholic strength of beverages.

  2. Quality of fermented whey beverage with milk

    Directory of Open Access Journals (Sweden)

    Rakin Marica B.

    2016-01-01

    Full Text Available One of the most economical ways of whey processing is the production of beverages, that represents a single process that exploits all the potential of whey as a raw material. Functional and sensory characteristics of whey based beverages are a criterion that is crucial to the marketing of products and win over consumers. The aim of this study was to determine nutritional and functional characteristics of fermented whey beverage with milk and commercial ABY-6 culture. The results showed that the applied starter culture can be used for the production of fermented whey based beverage with satisfactory nutritional properties. Addition of milk was important not only in the nutritional quality of the resulting product, but also improved the taste, the homogeneity and stability. Analysis of the chemical composition of fermented whey based beverage and nutritional information about it indicates that the product is a good source of protein and calcium. Fermented beverage contained 8.07 log (CFU/mL, showed antioxidant activity of at least 38.1% and the titratable acidity of 28.2°SH corresponding to the acidity of the product in this category. [Projekat Ministarstva nauke Republike Srbije, br. TR 31017 i br. 451-03-00605/2012-16/85

  3. Pengaruh Lama Pemberian Diet Tinggi Kolesterol terhadap Kadar LDL dan TGF-Β Serum Tikus Putih (Rattus novergicus strain Wistar

    Directory of Open Access Journals (Sweden)

    Biomechy Oktomalioputri

    2016-01-01

    Full Text Available AbstrakDiet tinggi kolesterol ini akan meningkatkan kadar Low Density Lipoprotein (LDL sebagai penanda hiperlipidemia yang berdampak pada terjadinya aterosklerosis. Transforming Growth Factor β (TGF-β memiliki peranan dalam proses terjadinya aterosklerosis ini. Keterlibatannya dalam hiperlipidemia sebagai faktor risiko utama aterosklerosis belum banyak diketahui. Tujuan penelitian ini adalah menentukan pengaruh lama permberian diet tinggi kolesterol terhadap kadar LDL dan TGF-β pada tikus putih (Rattus novergicus strain Wistar. Penelitian ini menggunakan metode post test only control group design yang dilakukan terhadap tikus Rattus novergicus jantan umur 3-4 bulan, berat 200-250 gram. Sampel penelitian terdiri dari 24 ekor tikus yang dibagi menjadi 4 kelompok, yaitu kelompok kontrol, A, B dan C. Selain kelompok kontrol, kelompok tikus diberi diet tinggi kolesterol berupa lemak kambing 10%, telur puyuh 5%, selama 10 hari untuk kelompok A, 20 hari untuk kelompok B dan 30 hari untuk kelompok C. Pada akhir percobaan darah tikus diambil dan dilakukan pemeriksaan kadar LDL dan TGF-β serum. Hasil penelitian diolah secara bivariat. Analisis yang digunakan yaitu uji oneway Anova. Hasil penelitian diketahui terdapat pengaruh lama pemberian diet tinggi kolesterol terhadap peningkatan kadar LDL serum tikus dengan p=0,01 (p<0,05. Terdapat pengaruh lama pemberian diet tinggi kolesterol terhadap penurunan kadar TGF-β dimana p=0,04 (p>0,05. Penelitian ini menyimpulkan bahwa terdapat pengaruh lama pemberian diet tinggi kolesterol terhadap kadar LDL dan tikus putih Rattus novergicus strain Wistar.Kata kunci: diet tinggi kolesterol, LDL, TGF-β AbstractHigh-cholesterol diet will increase Low Density Lipoprotein (LDL levels which impact to atherosclerosis. Transforming Growth Factor β (TGF-β play a role in atherosclerosis process. But its involvement in hyperlipidemia as the main risk factor of atherosclerosis still unknown. The objective of this study was

  4. Pemberian ekstrak air buah sawo (Manilkara zapota L. menurunkan kadar glukosa darah tikus (rattus norvegicus diabetes mellitus

    Directory of Open Access Journals (Sweden)

    Effatul Afifah

    2016-08-01

    Full Text Available ABSTRACTBackground: Diabetes mellitus (DM is a chronic metabolic problem disorder characterized by hyperglicemia which is caused by insulin deficiency produced by β-pancreas cells, thus causing abnormalities of carbohydrate, protein, and fat metabolism, and tend to cause complications. Objectives: To know the effect of sapodilla extract water on blood glucose level of diabetic induce mice. Methods: This was an experimental study with pre-post control group design. Sapodilla extract water (EABS was fed to group of mice with alloxan diabetes induction. Twenty four DM induced mice were separated into 4 groups, e.g. control without and with medication of glibenclamide, EABS 1 (treated with 3.6 mL/200 g body weight, and EABS 2 (treated with 7.2 mL/200 g body weight. Mice were then measured for their blood glucose level at the day of 3, 14, and 30. Results: EABS 1 and EABS 2 decreased blood glucose levels at week of 1st, 2nd, and 3rd after induction. The greatest reduction was shown by EABS 2 at the 3rd week. EABS decreased blood glucose level of mice induced DM and signifi cantly shown at glibenclamide group, followed by EABS 2 and EABS 1.Conclusions: EABS reduced blood glucose levels of diabetic mice and signifi cantly shown for glibenclamide group, followed by EABS 2 and EABS 1.KEYWORDS: diabetes mellitus, sapodilla extract water, blood glucoseABSTRAKLatar belakang: Diabetes mellitus (DM merupakan penyakit gangguan metabolik kronis yang ditandai dengan hiperglikemia yang disebabkan oleh kekurangan insulin yang dihasilkan oleh sel β-pankreas sehingga menimbulkan kelainan metabolisme karbohidrat, protein dan lemak, dan cenderung menimbulkan komplikasi.Tujuan: Mengetahui efek pemberian ekstrak buah air sawo terhadap kadar glukosa darah tikus yang diinduksi DM.Metode: Penelitian ini merupakan penelitian eksperimental murni dengan rancangan pre-post test control group design dengan memberikan intervensi ekstrak buah air sawo (EABS pada kelompok tikus

  5. PENGARUH KETEBALAN IRISAN DAN LAMA PEREBUSAN (BLANCHING TERHADAP GAMBARAN MAKROSKOPIS DAN KADAR MINYAK ATSIRI SIMPLISIA DRINGO (Acorus calamus L.

    Directory of Open Access Journals (Sweden)

    Heru Sudrajad

    2012-10-01

    Full Text Available Beberapa simplisia perlu mengalami proses seperti perajangan dan blanching. Perajangan dilakukan untuk mempermudah proses pengeringan, pengepakan dan penggilingan. Semakin tipis bahan yang dikeringkan, semakin cepat penguapan air yang dikandung, sehingga mempercepat waktu pengeringan. Namun irisan yang terlalu tipis menyebabkan zat yang mudah menguap seperti minyak atsiri akan berkurang kadarnya, sehingga mempengaruhi komposisi, bau dan rasa terutama pada simplisia seperti temu lawak, temu giring, jahe, kencur dan bahan sejenis lainnya. Perebusan (blanching adalah suatu proses pemanasan yang diberikan kepada bahan mentah selama beberapa menit  pada  suhu  air  mendidih yang bertujuan untuk memperbaiki kualitas produk yang diolah. Rimpang tanaman ini secara empiris digunakan sebagai insektisida, demam nifas, karminatif. disentri dan limpa bengkak. Penelitian ini bertujuan untuk melihat pengaruh ketebalan irisan dan lama perebusan (blanching terhadap gambaran makroskopis dan kadar minyak atsiri simplisia dringo (Acorus calamus L. Sebagai model digunakan Acorus calamus L. Penelitian disusun dalam rancangan acak lengkap menggunakan 2 faktor perlakuan, yaitu faktor pertama ketebalan irisan (K. yaitu K1 =2 mm, K2 =4 mm. K3 = 6 mm dan lama blanching (B yaitu BO = tanpa blanching, B 1 = 5 menit dan B2 = 10 menit. Pengamatan dilakukan terhadap kualitas (warna, bentuk permukaan dan tekstur simplisia dan kadar minyak atsiri rimpang dringo. Simplisia dengan ketebalan irisan 2 mm tanpa perlakuan blanching menghasilkan minyak atsiri lebih tinggi (4,5% dengan kualitas simplisia yang lebih baik (warna putih kekuningan, permukaan rata dan tekstur liat, mudah dipatahkan sedangkan yang hasil terendah diperoleh pada perlakuan ketebalan irisan 2 mm dengan perlakuan lama blanching 10 menit yaitu  warna simplisia coklat, keadaan fisik irisan bergelombang, permukaan keras, sukar dipatahkan dengan kadar minyak atsiri (2%. Hasil percobaan menunjukkan bahwa tebal

  6. Hubungan Kadar Gula Darah saat Masuk Rumah Sakit dengan Jenis Sindroma Koroner Akut di RS Dr. M. Djamil Padang

    Directory of Open Access Journals (Sweden)

    Willy Valerian

    2015-05-01

    Full Text Available AbstrakSindrom Koroner Akut (SKA merupakan spektrum dari penyakit arteri koroner yang tidak stabil, mulai dari angina pektoris tidak stabil sampai infark miokardium. SKA terbagi atas Unstable Angina Pectoris (UAP, ST elevation myocardial infarction (STEMI, Non-ST elevation myocardial infarction (NSTEMI. Tujuan penelitian ini adalah untuk menentukan hubungan antara kadar gula darah saat masuk rumah sakit dan jenis SKA. Metode penelitian yang digunakan adalah cross sectional. Penelitian dilakukan di Instalasi Rekam Medik RS Dr. M. Djamil Padang dengan mengambil data pasien SKA dari Januari 2012 sampai Desember 2012. Hasil penelitian ini didapatkan jenis SKA dengan gula darah yang tidak normal dari 60 sampel, yaitu: UAP 25%, NSTEMI 35%, STEMI 40%. Hasil pengolahan data dapat dilihat bahwa nilai p = 0,592 yang artinya tidak terdapat hubungan yang bermakna antara kadar gula darah saat masuk rumah sakit dengan jenis SKA. Hal ini terjadi mungkin karena terlalu sedikitnya sampel dan banyak sampel kriteria ekslusi dalam pencarian data. Sebaiknya dalam penelitian yang akan datang dapat memperbanyak sampel.Kata kunci: sindrom koroner akut, kadar gula darah, hubungan kadar gula darah dengan SKA AbstractAcute Coronary Syndrome (ACS is a spectrum of coronary artery disease that is not stable, ranging from unstable angina to myocardial infarction. Acute Coronary Syndrome is divided into Unstable Angina Pectoris (UAP, ST elevation myocardial infarction (STEMI, non-ST elevation myocardial infarction (NSTEMI. The objective of this study was to determine the relationship between blood sugar levels when admitted to hospital and Acute Coronary Syndrome type by using cross sectional study. The study was conducted at the Medical Records RS Dr. M. Djamil Padang. The ACS data collected from January 2012 until December 2012. The results of this study was found the SKA with abnormal blood sugar of 60 samples, i.e. UAP25%, NSTEMI35%, 40% STEMI. On the results of data

  7. Beverage consumption and adult weight management: A review.

    Science.gov (United States)

    Dennis, Elizabeth A; Flack, Kyle D; Davy, Brenda M

    2009-12-01

    Total energy consumption among United States adults has increased in recent decades, and energy-containing beverages are a significant contributor to this increase. Because beverages are less satiating than solid foods, consumption of energy-containing beverages may increase energy intake and lead to weight gain; trends in food and beverage consumption coinciding with increases in overweight and obesity support this possibility. The purpose of this review is to present what is known about the effect of beverage consumption on short-term (i.e., meal) energy intake, as well as longer-term effects on body weight. Specific beverages addressed include water, other energy-free beverages (diet soft drinks, coffee and tea), and energy-containing beverages (soft drinks, juices and juice drinks, milk and soy beverages, alcohol). Existing evidence, albeit limited, suggests that encouraging water consumption, and substituting water and other energy-free beverages (diet soft drinks, coffee and tea) for energy-containing beverages may facilitate weight management. Energy-containing beverages acutely increase energy intake, however long-term effects on body weight are uncertain. While there may be health benefits for some beverage categories, additional energy provided by beverages should be compensated for by reduced consumption of other foods in the diet.

  8. Beverage consumption and paediatric NAFLD.

    Science.gov (United States)

    Mosca, Antonella; Della Corte, Claudia; Sartorelli, Maria Rita; Ferretti, Francesca; Nicita, Francesco; Vania, Andrea; Nobili, Valerio

    2016-12-01

    Non-alcoholic fatty liver disease (NAFLD) is the most common chronic liver disease in children and adolescents, due to the increased worldwide incidence of obesity among children. It is now clear enough that of diet high in carbohydrates and simple sugars are associated with hepatic steatosis and non-alcoholic steatohepatitis (NASH). Several studies have shown that an increased consumption of simple sugars is also positively associated with overweight and obesity, and related co-morbidities, such as type 2 diabetes, metabolic syndrome and NAFLD. It is difficult to define the role of the various components of soft drinks and energy drinks in the pathogenesis of NAFLD and its progression in NASH, but the major role is played by high calorie and high sugar consumption, mainly fructose. In addition, other components of these beverages (e.g. xanthine) seem to have an important role in the pathogenesis of metabolic disorders, crucial pathways involved in NAFLD/NASH. The drastic reduction in the consumption of energy drinks and soft drinks is an appropriate intervention for the prevention of obesity and NAFLD in young people.

  9. Pengaruh Minyak Atsiri Kapulaga (Amomum cardamomum terhadap Kadar Metil Merkaptan yang Dihasilkan Bakteri Porphyromonas gingivalis (Kajian In Vitro

    Directory of Open Access Journals (Sweden)

    Nuning Wahyu Utami

    2012-07-01

    Full Text Available Latar Belakang: Helitosis disebabkan pembentukan senyawa-senyawa sulfur atau Volatile Sulfur Compound (VSC oleh bakteri. Metil merkaptan merupakan komponen VSC yang paling dominan menyebabkan bau pada halitosis. Agen antibakteri digunakan untuk mengatasi halitosis dengan cara menurunkan kadar metil merkaptan yang dihasilkan bakteri. Minyak atsiri kapulaga (Amomum cardamomum diduga memiliki khasiat anti bakteri. Tujuan penelitian ini adalah untuk mengetahui pengaruh minyak atsiri kapulaga (Amomum cardamomum terdapat kadar metil merkaptan yang dihasilkan porphyromonas gingivalis. Metode Penelitian: Setiap sumuran pada microplate ditetesi minyak atsiri kapulaga  (Amomum cardamomum konsentrasi minyak atsiri kapulaga 0% (control negatif, 6,25%, 12,5%, 25%, 50%. Selanjutnya setiap sumuran yang telah ditetesi minyak atsiri kapulaga berfbagai konsentrasi, kemudian ditetesi suspensi bakteri porphyromonas gingivalis pada media TSB dan diinkubasi anaerob selama 48 jam. Tiap perlakuan menggunakan sampel sebanyak 5 sehingga sumuran yang dibutuhkan sebanyak 25. Setelah itu, semua sumuran ditetesi metionin dan DTNB kemudian diinkubasi anaerob selama 12 jam. Hasil inkubasi tersebut kemudian dilihat absorbansi metil merkaptan dengan microplate reader. Hasil Penelitian: Absorbansi kadar metil merkaptan yang dihasilkan pada minyak atsiri kapulaga 0%, 6,25%, 12,5%, 25%, 50% secara berurutan adalah 1,38, 0,217, 0,215, 0,204, 0,196. Minyak atsiri kapulaga (Amomum cardamomum berpengaruh terhadap kadar metil merkaptan yang dihasilkan porphyromonas gingivalis. Terdapat perbedaan yang bermakna antara kelompok minyak atsiri kapilaga konsentrasi 0% sebagai kontrol negatif dengan minyak atsiri kapulaga 6,25%, 12,5%, 25%, 50% dan tidak ada perbedaan bermakna antara minyak atsiri kapulaga konsentrasi 6,25%, 12,5%, 25%, 50%. Kesimpulan: minyak atsiri kapulaga (Amomum cardamomum dapat menurunkan kadar metil merkaptan yang dihasilkan bakteri porphyromonas gingivalis. Background

  10. Yeasts Diversity in Fermented Foods and Beverages

    Science.gov (United States)

    Tamang, Jyoti Prakash; Fleet, Graham H.

    People across the world have learnt to culture and use the essential microorganisms for production of fermented foods and alcoholic beverages. A fermented food is produced either spontaneously or by adding mixed/pure starter culture(s). Yeasts are among the essential functional microorganisms encountered in many fermented foods, and are commercially used in production of baker's yeast, breads, wine, beer, cheese, etc. In Asia, moulds are predominant followed by amylolytic and alcohol-producing yeasts in the fermentation processes, whereas in Africa, Europe, Australia and America, fermented products are prepared exclusively using bacteria or bacteria-yeasts mixed cultures. This chapter would focus on the varieties of fermented foods and alcoholic beverages produced by yeasts, their microbiology and role in food fermentation, widely used commercial starters (pilot production, molecular aspects), production technology of some common commercial fermented foods and alcoholic beverages, toxicity and food safety using yeasts cultures and socio-economy

  11. Pengukuran Kadar Natrium Alginat dari Alga Cokelat Spesies Sargassum sp sebagai Bahan Dasar Pembuatan Bahan Cetak Kedokteran Gigi ( Irreversible Hydrocolloid/Dental Material

    OpenAIRE

    Nurlindah Hamrun, Dr.drg.Nurlindah Hamrun.M.Kes

    2016-01-01

    Kadar natrium alginat yang terkandung dalam dinding sel alga cokelat dipengaruhi oleh baberapa fakto, diantaranya : Kualitas spesies alga coklat,lokasi tempat tumbuh,waktu pengambilan sampel,bagian anatomis spesies alga cokelat dan metode ekstraksi Irrevevsible hydrocolloid merupakan bahan cetak yang relatif sering digunakan di bidang kedokteran gigi.Namun,bahan baku dari bahan cetak ini masih diimpor dari luar negeri.

  12. Pembuatan Karbon Aktif Dari Arang Tempurung Kelapa Dengan Aktivator Zncl2 Dan Na2co3 Sebagai Adsorben Untuk Mengurangi Kadar Fenol Dalam Air Limbah

    Directory of Open Access Journals (Sweden)

    Gilar S. Pambayun

    2013-03-01

    Full Text Available Tujuan dari penelitian ini adalah membuat karbon aktif dari arang tempurung kelapa sesuai dengan SII No.0258 – 79 ; untuk mengetahui karateristik kadar air, kadar abu,  iodine number dan surface area karbon aktif dari arang tempurung kelapa ; untuk mempelajari pengaruh konsentrasi dan jenis aktivator terhadap efisiensi penurunan kandungan konsentrasi fenol (persen removal menggunakan karbon aktif dari arang tempurung kelapa ; menentukan kapasitas optimum penyerapan fenol dengan karbon aktif dari arang tempurung kelapa. Berdasarkan hasil penelitian disimpulkan bahwa karbon aktif dapat dibuat dari arang tempurung kelapa dengan aktivasi kimia ZnCl2 dan Na2CO3 disertai pirolisis pada suhu 700 oC selama 4 jam. Karakteristik karbon aktif yang dihasilkan telah sesuai dengan SII No.0258–79, kadar air sebesar 0,382-1,619%, kadar abu 2,28-7,79%, iodine number 448,02-1599,72 mg/g, surface area 189,630-1900,69 m2/g. Semakin tinggi konsentrasi aktivator maka semakin tinggi persen removal dari fenol yang telah diadsorbsi oleh karbon aktif. Persen removal tertinggi didapat pada karbon aktif dengan zat aktivator Na2CO3 5% dengan persen removal sebesar 99,745%. Kapasitas optimum penyerapan fenol dengan karbon aktif dari arang tempurung kelapa terbaik didapat pada karbon aktif dengan zat aktivator Na2CO3 5% dengan kapasitas serapan sebesar 220,751 mg fenol/gram karbon aktif

  13. Pengaruh Pemberian Susu Coklat Terhadap Kadar F2Isoprostan pada Siswa di Pusat Pendidikan dan Latihan Olahraga Pelajar (PPLP) Sumatera Barat

    OpenAIRE

    Dezi Ilham; Afriwardi .; Eti Yerizel

    2015-01-01

    Abstrak Latihan fisik yang berlebihan dapat meningkatkan produksi radikal bebas di dalam tubuh. Peningkatan radikalbebas ini kalau tidak dinetralisasi oleh antioksidan di dalam tubuh, maka terjadilah stres oksidatif yang dapatmenyebabkan terjadinya peroksidasi lipid, sehingga menghasilkan produk senyawa F2-isoprostan yang dapatberdampak terhadap berbagai masalah kesehatan. Tujuan penelitian ini adalah untuk menentukan pengaruhpemberian susu coklat terhadap kadar F2-isoprostan. Penelitian ini ...

  14. Beverage Consumption and Adult Weight Management: A Review

    OpenAIRE

    DENNIS, ELIZABETH A.; Flack, Kyle D.; Davy, Brenda M.

    2009-01-01

    Total energy consumption among United States adults has increased in recent decades, and energy-containing beverages are a significant contributor to this increase. Because beverages are less satiating than solid foods, consumption of energy-containing beverages may increase energy intake and lead to weight gain; trends in food and beverage consumption coinciding with increases in overweight and obesity support this possibility. The purpose of this review is to present what is known about the...

  15. Hubungan Kadar FT4 dan TSH Serum dengan Profil Lipid Darah pada Pasien Hipertiroid yang Dirawat Inap di RSUP Dr. M. Djamil Padang Tahun 2009 - 2013

    Directory of Open Access Journals (Sweden)

    Aga Pratama

    2014-01-01

    Full Text Available AbstrakHipertiroid merupakan sindroma klinis yang terjadi bila jaringan terpajan dengan jumlah hormon tiroid yang berlebihan karena hiperaktivitas kelenjar tiroid. Hal tersebut akan memberikan efek spesifik terhadap metabolisme sel, termasuk metabolisme lipid. Perubahan metabolisme lipid pada hipertiroid akan menimbulkan manifestasi klinis seperti gangguan mood, peningkatan perilaku depresi, dan peningkatan perilaku agresif. Dalam diagnosis pasien hipertiroid, pemeriksaan kadar FT4 dan TSH serum menjadi tes fungsi tiroid yang tepat. Penelitian ini bertujuan untuk melihat bagaimana hubungan antara kadar FT4 dan TSH serum dengan profil lipid darah pada pasien hipertiroid. Penelitian ini menggunakan data deskriptif di Instalasi Rekam Medis RSUP dr. M. Djamil Padang pada bulan Februari 2013 sampai Juli 2013. Data yang dikumpulkan berasal dari catatan rekam medik pasien hipertiroid yang dirawat inap berjumlah 21 orang dengan teknik total sampling. Analisis bivariat digunakan untuk melihat hubungan antara kadar FT4 dan TSH serum dengan profil lipid darah. Dari sampel yang ada diperoleh data rerata profil lipid, yakni: 143,33 mg/dl (kolesterol darah total; 42,06 mg/dl (HDL; 85,45 mg/dl (LDL; dan 77,19 mg/dl (trigliserida. Berdasarkan uji korelasi regresi, terdapat korelasi negatif antara kadar FT4 dengan kadar kolesterol darah total, HDL, dan LDL, tetapi tidak terdapat korelasi antara kadar FT4 dengan trigliserida. Hubungan antara kadar TSH serum dengan kolesterol darah total dan LDL mempunyai korelasi positif, tetapi tidak terdapat korelasi antara kadar TSH serum dengan HDL dan trigliserida. Penelitian ini memperlihatkan bahwa sebagian besar profil lipid darah mempunyai korelasi dengan kadar FT4 dan TSH serum, kecuali trigliserida.Kata kunci: kadar FT4 dan TSH serum, profil lipid darah, hipertiroidAbstractHyperthyroidism is a clinical syndrome that occurs when tissues are exposed by excessive amount of thyroid hormones due to thyroid gland

  16. Do Alcohol Consumption Patterns of Adolescents Differ by Beverage Type?

    Science.gov (United States)

    Werch, Chudley; Jobli, Edessa C.; Moore, Michele J.; DiClemente, Carlo C.; Heather, Dore S.; Brown, C. Hendricks

    2006-01-01

    The overall purpose of this study was to explore the alcohol consumption patterns of adolescents by beverage type. A total of 705 primarily 9th grade students were recruited to participate in this study in the spring of 2002. Alcoholic beverage use differed significantly across gender and ethnicity on a number of beverage-specific drinking…

  17. KADAR GLUKOSA DARI HIDROLISIS SELULOSA PADA ECENG GONDOK MENGGUNAKAN Trichoderma viride DENGAN VARIASI TEMPERATUR DAN WAKTU FERMENTASI

    Directory of Open Access Journals (Sweden)

    Purbowatiningrum R Sarjono

    2012-11-01

    Full Text Available Telah kita ketahui bahwa eceng gondok merupakan salah satu sumber selulosa yang melimpah di alam dan dapat dimanfaatkan sebagai sumber karbon bagi jamur Trichoderma viride. Eceng gondok memiliki bobot kering selulosa 21,5%, hemiselulosa 33,9% dan lignin 7,01%. Trichoderma viride adalah jamur saprofit yang berpotensi memproduksi selulase yang mampu mendegradasi ikatan β-1,4-glikosida pada rantai selulosa untuk menghasilkan glukosa. Glukosa dapat dimanfaatkan dalam produksi sirup gula, asam organik dan bioetanol. Penelitian ini bertujuan untuk mendapatkan Trichoderma viride yang mampu tumbuh pada media pertumbuhan hasil modifikasi eceng gondok serta memperoleh temperatur optimum aktivitas Trichoderma viride dalam menghidrolisis eceng gondok dan waktu fermentasi terbaik dalam menghasilkan glukosa. Proses pertama adalah persiapan sampel enceng gondok meliputi delignifikasi, kurva pertumbuhan Trichoderma viride dibuat dalam media modifikasi eceng gondok untuk mengetahui waktu optimum pertumbuhan Trichoderma viride. Penentuan temperatur optimum dan waktu fermentasi terbaik dari aktivitas Trichoderma viride didasarkan pada glukosa yang dihasilkan dari hidrolisis selulosa pada eceng gondok menggunakan metode Nelson Somogyi. Berdasarkan penelitian diperoleh hasil bahwa Trichoderma viride mampu tumbuh pada media modifikasi eceng gondok. Temperatur optimum aktivitas Trichoderma viride dalam menghidrolisis selulosa pada eceng gondok adalah 35oC dan waktu fermentasi terbaik dihasilkannya glukosa pada jam ke-96 yaitu sebesar 1,3864 mg/L.

  18. Water Treatment Technologies Inspire Healthy Beverages

    Science.gov (United States)

    2013-01-01

    Mike Johnson, a former technician at Johnson Space Center, drew on his expertise as a wastewater engineer to create a line of kombucha-based probiotic drinks. Unpeeled Inc., based in Minneapolis-St. Paul, Minnesota, employs 12 people and has sold more than 6 million units of its NASA-inspired beverage.

  19. Ozone processing of foods and beverages

    Science.gov (United States)

    Ozone has a long history of use as a disinfectant in food and beverage processing. In the United States, the application of ozone to disinfect bottled water was approved as Generally Recognized As Safe (GRAS) in 1982. Later it was approved as a sanitizing agent for bottled water treatment lines. Ozo...

  20. Ribonucleic acids in different tea fungus beverages

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    Malbaša Radomir V.

    2003-01-01

    Full Text Available In human nutrition, nucleic acids have to be balanced and limited up to 2 g/day because purines are degraded to urate, and excessive production of urate is a cause of gout which primarily affects adult males. Tea fungus beverage is a well known drink with high nutritional value and certain curative effects. Its benefits have been proved in a number of studies but it is still necessary to examine some potential harmful effects of this beverage. The aim of this paper was to investigate content of ribonucleic acids (RNA produced during tea fungus fermentation on a usual substrate sweetened black tea, and on Jerusalem artichoke tubers (J.A.T extract using method by Munro and Fleck (1966. pH, ribonucleic acids and also the production of proteins that affect purity of nucleic acids preparations were monitored. A higher value of RNA has been noticed in J.A.T. beverage (0.57 mg/ml and with observation of usual daily dose of the beverage it is completely safe and useful one.

  1. Probiotic potentials of cereal-based beverages.

    Science.gov (United States)

    Enujiugha, Victor N; Badejo, Adebanjo A

    2017-03-04

    Probiotics offer remarkable potential for the prevention and management of various infective and noninfective disorders. They are reported to play key roles in the suppression of gastrointestinal infections, antimicrobial activity, improvement in lactose metabolism, reduction in serum cholesterol, immune system stimulation, antimutagenic properties, anticarcinogenic properties, anti-diarrheal properties, and improvement in inflammatory bowel disease. Although probiotic foods are classically confined to beverages and cheese, containing live organisms of the lactic acid bacteria family, such health-promoting foods are traditionally dairy-based, comprising milk and its fermented products. However, recent research focuses on the probiotic potentials of fermented cereal-based beverages which are especially consumed in developing countries characterized by low nutritional security and high incidence of gut pathogen infections. Moreover, lactose intolerance and cholesterol content associated with dairy products, coupled with the vegetarian tendencies of diverse populations in the third world, tend to enforce the recent recourse to nondairy beverages. Probiotic microorganisms are mostly of human or animal origin; however, strains recognized as probiotics are also found in nondairy fermented substrates. This review examines the potentials of some traditional cereal-based beverages to serve as probiotic foods, their microbial and functional properties, as well as their process optimization and storage for enhanced utilization.

  2. Solid state fermentation for foods and beverages

    NARCIS (Netherlands)

    Chen, J.; Zhu, Y.; Nout, M.J.R.; Sarkar, P.K.

    2013-01-01

    The book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, fermentation process, various substrate origins and sustainable development. It emphasizes Oriental traditional foo

  3. A pragmatic analyses of the use of types of deixis in poetry and novels of the author Ismail Kadare - The importance and complexity to the pragmatic process concerning the different realities evoked in social interaction, communication and language

    Directory of Open Access Journals (Sweden)

    Shpresa Gjergji

    2015-07-01

    The same logic stands in communication of the utterance of ‘Broken April’ by Ismail Kadare referring to the phrase analyzing process, in order of getting intrinsically the meaning out and comparing it with discourse and utterance itself.

  4. PENGARUH KEDELAI PRODUK REKAYASA GENETIK TERHADAP KADAR MALONALDEHID, AKTIVITAS SUPEROKSIDA DISMUTASE DAN PROFIL DARAH PADA TIKUS PERCOBAAN

    Directory of Open Access Journals (Sweden)

    Dadi Hidayat Maskar

    2015-12-01

    untuk mengevaluasi pengaruh tepung tempe dari kedelai PRG dan non-PRG terhadap kadar malonaldehida (MDA, aktivitas superoksida dismutase (SOD, di hati dan ginjal serta profil hematologi tikus percobaan. Sebanyak 25 ekor tikus galur Sprague Dawley dibagi menjadi empat kelompok perlakuan dan satu kelompok kontrol (kasein diberi ransum tempe PRG dan non-PRG dengan konsentrasi 10% dan 20% selama 90 hari. Hasil menunjukkan bahwa kelompok tikus yang diberi ransum tempe kedelai non-PRG 10 % memiliki kadar MDA lebih rendah di hati dan ginjal dibanding kelompok tikus yang diberi ransum tempe PRG 10% dan 20% persen, tetapi tidak berbeda nyata dengan kelompok non-PRG 20 % dan kelompok kontrol. Sedangkan aktivitas SOD tidak berbeda nyata (p>0,05 antar kelompok perlakuan. Hasil analisis hematologi menunjukkan semua kelompok perlakuan memiliki nilai pada rentang normal. Semua kelompok perlakuan memiliki nilai kadar trombosit, di atas normal. Hal ini dapat disebabkan oleh berbagaifaktor, diantaranya: aktivitas fisik dan metabolisme serta jumlah ransum yang dikonsumsi. Analisis kadar MDA, aktivitas SOD dan profil hematologi mengungkapkan bahwa tepung tempe kedelai PRG dan non-PRG amanuntuk dikonsumsi. [Penel Gizi Makan 2015, 38(1: 41-50]Kata kunci: tikus percobaan, tepung tempe PRG, tepung tempe non-PRG, hematologi, superoxide dismutase

  5. PENETAPAN KADAR SIKLAMAT DALAM SIRUP MERAH YANG DIJUAL DI BANJARMASIN UTARA

    Directory of Open Access Journals (Sweden)

    Siska Musiam

    2016-03-01

    Full Text Available Food additives are ingredients that added to food to affect the nature or form of food. One of the food additives is sweetener. Synthetic sweetener that commonly used in food and beverage industry is cyclamate. Cyclamate excessive consumption will cause tumors and cancer. The Codex Alimentarius Commission (CAC established that the maximum levels of cyclamate that could be consumed by the body is 500 – 3000 mg/kg body weight. Therefore, this study aims to determine levels of cyclamate in red syrup that sold in Banjarmasin Utara. Identification of cyclamate used precipitation method with HCl 10%, BaCl2 10% and NaNO2 10% as reagents, and determination of cyclamate levels performed by gravimetric method. The results showed that 6 samples from 15 samples of red syrup which sold in Banjarmasin Utara contained cyclamate sweetener. Cyclamate contents were found in positive samples examined by gravimetric method and the results respectively were 46,21 mg/kg; 71,26 mg/kg; 97,86 mg/kg; 74,82 mg/kg; 84,46 mg/kg; and 105,24 mg/kg body weight. The results did not exceess the threshold if compare to the maximum levels that set by CAC, that were 500 – 3000 mg/kg body weight.

  6. Beverage Company:Hotter Competition in Summer

    Institute of Scientific and Technical Information of China (English)

    Xiang Kaibiao

    2009-01-01

    @@ Due to the downturn in global economy, the economic growth rate in China sharply decreased in the first quarter of 2009. However, the fluctuating macro economy won't change the uptrend in food and beverage industry. The ratio between added-values of food industry and agriculture industry in China is 0.22 at present, but the ratio in developed western countries averages 1.2, meaning that there is still great potential and room in Chinese food industry. During the "11th five-year" period, the beverage industry is expected to grow at a rate of 15% or above. In this way, the production in this industry in 2010 will reach 68 million tons.

  7. Presence of Arsenic in Commercial Beverages

    Directory of Open Access Journals (Sweden)

    Jason Roberge

    2009-01-01

    Full Text Available Problem statement: This study’s goal was to assess the arsenic concentration of various beverages and broths purchased from a local chain supermarket. A source of chronic arsenic exposure occurs via food and beverage consumption. Groundwater levels of total arsenic are regulated (-1 by the Environmental Protection Agency (EPA but few studies have examined arsenic concentrations in common beverages. Approach: In the initial analysis of 19 items, total arsenic concentration was assessed from a variety of fruit juices, sports drinks, sodas and broths. Items found to contain levels of total arsenic ≥5.0 µg L-1 were further evaluated. Additional analysis included purchasing multiple brands of items ≥5.0 µg L-1and analyzing them for total arsenic and chemical species of arsenic. Results: Among the beverages in the initial analysis, apple juice (10.79 µg L-1 and grape juice (49.87 µg L-1 contained the highest levels of total arsenic. Upon examination of items with As concentrations above 5.0 µg L-1, varying concentrations of total arsenic were found in apple cider (range: 5.41-15.27 µg L-1, apple juice (range: 10.67-22.35 µg L-1, baby fruit juice (range: 13.91-16.51 µg L-1 and grape juice (range: 17.69-47.59 µg L-1. Conclusion: Many commercially available juices contained concentrations of arsenic that were higher than the standard for total arsenic allowed in groundwater as set forth by the EPA. The concentration of As in these juices varied between and within brands. In general, those consuming apple and grape juices are the young and elderly and it is these populations that may be more vulnerable to over exposure of heavy metals.

  8. Alcoholic beverages as determinants of traffic fatalities

    OpenAIRE

    José Mª Arranz; Gil, Ana I.

    2008-01-01

    The most important contribution of this research lies in considering the impact of wine, beer and liquors on the ratio of traffic fatalities because each kind of alcoholic beverage is characterized by different ethanol content. The data, drawn for case of Spain, validate our theoretical hypothesis. Our findings support the strategy of incrementing alcohol taxes in order to reduce the negative externalities of alcohol abuse. However, it is necessary to implement non-economic policies because o...

  9. Pengaruh Pemberian Aspartam terhadap Kadar Low-Density Lipoprotein dan High-Density Lipoprotein pada Tikus Wistar Diabetes Melitus Diinduksi Aloksan

    Directory of Open Access Journals (Sweden)

    Revivo Rinda Pratama

    2014-09-01

    Full Text Available AbstrakAspartam telah disetujui oleh FDA untuk dikonsumsi. Konsumsi pemanis buatan ini menggunakan dosis ADI (Acceptable Daily Intake yaitu 50 mg/kgBB. Individu dengan diabetes melitus kemungkinan menjadi antusias terhadap adanya aspartam. Aspartam dapat mempengaruhi metabolisme profil lipid. Tujuan dari penelitian ini adalah mengetahui pengaruh pemberian aspartam terhadap kadar LDL dan HDL tikus diabetes melitus diinduksi aloksan. Ini merupakan penelitian eksperimental dengan randomized post test only control group design. Subjek penelitian adalah 15 ekor tikus Wistar jantan yang dibagi menjadi tiga kelompok, yaitu kelompok kontrol negatif, kelompok kontrol positif, dan kelompok perlakuan. Masing-masing kelompok terdiri dari lima (5 ekor tikus. Pemberian aspartam (dosis 315 mg/kgBB tikus diberikan kepada kelompok perlakuan selama empat (4 minggu. Hasil penelitian menunjukkan bahwa pemberian aspartam pada tikus diabetes melitus diinduksi aloksan berpengaruh terhadap penurunan kadar LDL dan peningkatan kadar HDL. Kadar LDL pada kelompok kontrol positif adalah 30 ± 2 mg/dl, pada kelompok perlakuan adalah 24 ± 2 mg/dl. Sedangkan kadar HDL pada kelompok kontrol positif adalah 19 ± 1 mg/dl, pada kelompok perlakuan adalah 22 ± 1 mg/dl. Terdapat perbedaan yang bermakna pada kadar LDL dan HDL antara kelompok kontrol positif dengan kelompok perlakuan. Kesimpulan hasil penelitian ini adalah pemberian aspartam pada tikus diabetes melitus diinduksi aloksan berpengaruh terhadap penurunan kadar LDL dan peningkatan kadar HDL.Kata kunci: aspartam, diabetes melitus, LDL, HDLAbstractAspartame has been approved by the FDA for consumption. Consumption of artificial sweeteners is using ADI (Acceptable Daily Intake dose which is 50 mg/kg. Individuals with diabetes mellitus would likely be enthusiastic consumers of aspartame. Aspartame can influence the metabolism of lipid profile. The purpose of this study was to determine the effect of aspartame on levels of LDL

  10. Fermented probiotic beverages based on acid whey

    Directory of Open Access Journals (Sweden)

    Katarzyna Skryplonek

    2015-12-01

    Full Text Available Background. Production of fermented probiotic beverages can be a good method for acid whey usage. The obtained products combine a high nutritional value of whey with health benefits claimed for probiotic bac- teria. The aim of the study was to define quality properties of beverages based on fresh acid whey and milk with addition of buttermilk powder or sweet whey powder. Material and methods. Samples were inoculated with two strains of commercial probiotic cultures: Lac- tobacillus acidophilus La-5 or Bifidobacterium animalis Bb-12. After fermentation, samples were stored at refrigerated conditions. After 1, 4, 7, 14 and 21 days sensory characteristics, hardness, acetaldehyde content, titratable acidity, pH acidity and count of bacteria cells were evaluated. Results. Throughout all storage period, the number of bacteria was higher than 8 log cfu/ml in the all sam- ples. Beverages with La-5 strain had higher hardness and acidity, whilst samples with Bb-12 contained more acetaldehyde. Samples with buttermilk powder had better sensory properties than with sweet whey powder. Conclusions. Obtained products made of acid whey combined with milk and fortified with buttermilk pow- der or sweet whey powder, are good medium for growth and survival of examined probiotic bacteria strains. The level of bacteria was sufficient to provide health benefits to consumers.

  11. Snacks, sweetened beverages, added sugars, and schools.

    Science.gov (United States)

    2015-03-01

    Concern over childhood obesity has generated a decade-long reformation of school nutrition policies. Food is available in school in 3 venues: federally sponsored school meal programs; items sold in competition to school meals, such as a la carte, vending machines, and school stores; and foods available in myriad informal settings, including packed meals and snacks, bake sales, fundraisers, sports booster sales, in-class parties, or other school celebrations. High-energy, low-nutrient beverages, in particular, contribute substantial calories, but little nutrient content, to a student's diet. In 2004, the American Academy of Pediatrics recommended that sweetened drinks be replaced in school by water, white and flavored milks, or 100% fruit and vegetable beverages. Since then, school nutrition has undergone a significant transformation. Federal, state, and local regulations and policies, along with alternative products developed by industry, have helped decrease the availability of nutrient-poor foods and beverages in school. However, regular access to foods of high energy and low quality remains a school issue, much of it attributable to students, parents, and staff. Pediatricians, aligning with experts on child nutrition, are in a position to offer a perspective promoting nutrient-rich foods within calorie guidelines to improve those foods brought into or sold in schools. A positive emphasis on nutritional value, variety, appropriate portion, and encouragement for a steady improvement in quality will be a more effective approach for improving nutrition and health than simply advocating for the elimination of added sugars.

  12. Pengaruh Shabu Terhadap Volume, Ph Dan Kadar Ion Kalsium Saliva pada Mantan Pecandu Shabu di Pusat Rehabilitasi PSPP Insyaf Tahun 2014

    OpenAIRE

    Putra, Eka Gandara

    2016-01-01

    Shabu (metamfetamin) adalah obat psikostimulan yang menyebabkan peningkatan pelepasan katekolamin di sistem saraf pusat dan bersifat adiktif. Penyalahgunaan jangka panjang menyebabkan gangguan pada nuklei salivatori dan kelenjar saliva sehingga berpengaruh terhadap kuantitas dan kualitas saliva. Tujuan penelitian ini adalah untuk mengetahui pengaruh penyalahgunaan shabu terhadap volume, pH dan kadar ion kalsium saliva yang distimulasi pada mantan pecandu shabu di Pusat Rehabilitasi PSPP Insya...

  13. Analisa Perbandingan Kadar Kotoran (Dirt Content) Pada Karet Remah Yang Berasal Dari Bahan Baku Lump Mangkok Dengan Bahan Baku Latex PT.Bridgestone Sumatera Rubber Estate,Tbk

    OpenAIRE

    Oriza Irawan

    2011-01-01

    Karet remah adalah karet yang dibuat secara khusus, sehingga mutu teknisnya terjamin dan penetapannya didasarkan pada sifat teknis. Salah satu parameter yang dianalisa pada karet remah yaitu kadar kotoran. Dan sampel yang dianalisa adalah karet remah yang berasal dari bahan baku cuplump (SIR 20), dan karet remah yang berasal dari bahan baku lateks (SIR 3), yang memiliki nilai standar sesuai dengan Standard Indonesian Rubber (SIR) yaitu maksimum 0,20% untuk karet remah yang berasal dari ba...

  14. PENGARUH PEMBERIAN MADU TERHADAP KADAR PROFIL LIPID, GULA DARAH PUASA, TEKANAN DARAH DAN ALANIN TRANSAMINASE PADA PASIEN DIABETES MELITUS TIPE 2

    OpenAIRE

    Jafar, Nurhaedar; Citrakesumasari; Natzir, Rosdiana; Virani, Devintha

    2013-01-01

    Perkiraan terakhir menunjukkan ada 171 juta orang di dunia menderita diabetes pada tahun 2000 dan ini diproyeksikan meningkat menjadi 366 juta pada 2030. Dari hasil penelitian laboratorium dan uji klinis, madu mengandung antioksidan dan memiliki efek yang menguntungkan pada individu yang sehat dan pasien D iabetes Melitus ( D M ) . Tujuan dari penelitian ini adalah untuk menyelidiki e fek pemberian madu terhadap kadar profil lipid , tekanan dara...

  15. Profil Kuman Diare Kronik Dan Hubungannya Dengan Kadar Cd4 Pada Penderita Aids Yang Dirawat Di Rsup H Adam Malik Medan

    OpenAIRE

    Radar Radius Tarigan

    2010-01-01

    Latar belakang: Infeksi HIV akan menyebabkan penurunan daya tahan tubuh yang ditandai dengan peningkatan kejadian infeksi oportunistik seperti diare kronik. Kejadian diare kronik pada penderita AIDS menyebabkan penurunan kualitas hidup yang 70 -80% diantaranya diakibatkan oleh kuman patogen. Tujuan: Untuk mengetahui kuman penyebab diare kronik dan hubungannya dengan kadar CD4 pada penderita AIDS Metode : Penderita AIDS yang mengalami diare kronik dilakukan pemeriksaan klinik dan h...

  16. Perbedaan Kadar Interferon Gamma dan Interleukin-10 pada Orang Dewasa Terinfeksi Ascaris Lumbricoides dengan Tidak Terinfeksi yang Diinduksi Vaksin Bacille Calmette-Guerin

    OpenAIRE

    Weni Mulyani; Nuzulia Irawati; Netti Suharti

    2016-01-01

    AbstrakKecacingan merupakan penyakit yang masih banyak di negara berkembang. Penyakit ini dapat menimbulkan gangguan gizi, pertumbuhan dan penurunan produktifitas kerja. Infeksi cacing dapat menimbulkan penurunan respon terhadap antigen sebagai akibat modified Th2 response. Vaksin BCG merupakan antigen yang dikenal sebagai penginduksi respon sel Th1. Tujuan penelitian ini adalah menentukan perbedaan kadar IFN-γ dan IL-10 antara orang dewasa terinfeksi Ascaris lumbricoides dan tidak terinfeksi...

  17. Factors that influence beverage choices at meal times

    DEFF Research Database (Denmark)

    Mueller Loose, Simone; Jaeger, S. R.

    2012-01-01

    Beverages are consumed at almost every meal occasion, but knowledge about the factors that influence beverage choice is less than for food choice. The aim of this research was to characterize and quantify factors that influence beverage choices at meal times. Insights into what beverages are chosen...... by whom, when and where can be helpful for manufacturers, dieticians/health care providers, and health policy makers. A descriptive framework – the food choice kaleidoscope [Jaeger et al., 2011, Appetite, 56(2), 412-23] was applied to self-reported 24h food recall data from a sample of New Zealand...... consumers. Participants (n=164) described 8356 meal occasions in terms of foods and beverages consumed, and the contextual characteristics of the occasion. Beverage choice was explored with random-parameter logit regressions to reveal influences linked to food items eaten, context factors and person factors...

  18. Pemanfaatan Biji Asam Jawa (TamarindusIndica sebagai Koagulan Alternatif dalam Proses Menurunkan Kadar COD dan BOD dengan Studi Kasus pada Limbah Cair Industri Tempe

    Directory of Open Access Journals (Sweden)

    Gary Intan Ramadhani

    2013-03-01

    Full Text Available Biji asam jawa yang selama ini jarang dimanfaatkan perlu dikembangkan lebih lanjut untuk pengolahan limbah cair yang lebih ekonomis dan ramah lingkungan.  Kandungan polisakarida dalam biji asam jawa (Tamarindus Indica merupakan koagulan alami yang terbukti cukup efektif dalam peningkatan kualitas air limbah. Penelitian ini dilakukan untuk mengetahui pengaruh biji asam jawa sebagai koagulan pada limbah cair industri tempe sehingga diperoleh hasil yang optimum. Adapun yang dimaksud dengan hasil optimum yaitu dengan tercapainya penurunan kadar COD, BOD, dan TSS pada limbah cair yang digunakan sesuai dengan baku mutu dan kondisi yang tidak membahayakan lingkungan. Variabel yang diamati dalam penelitian ini adalah pH, TSS, kadar COD dan BOD dengan membandingkan dari tiap-tiap variasi. Variabel penelitian yang digunakan adalah pemberian dosis biji asam jawa sebagai koagulan dengan variasi (500, 1500, 2500, 3500 mg/l, kecepatan putaran pada proses koagulasi-flokulasi dan lama pengadukan lambat (flokulasi. Pada penelitian ini, terdapat korelasi antara dosis koagulan dan kecepatan pengadukan yang diberikan terhadap efisiensi penurunan kadar BOD, COD dan TSS. Dosis optimum yang diperoleh yaitu 1500 mg/l limbah. Sedangkan hasil optimum diperoleh pada kecepatan koagulasi 180 rpm selama 1 menit dan flokulasi 80 rpm dengan lama waktu pengadukan 45 menit.

  19. Herbal beverages formulations and bioactive properties: a comparative study.

    OpenAIRE

    Barreira, João C.M.; Morais, Ana L.; Oliveira, M. B. P. P.; Isabel C. F. R. Ferreira

    2011-01-01

    Herbal beverages are among the main products which claim medicinal benefits, specially related with antioxidant properties [1,2]. The definition of herbal beverages (“teas”) as functional drinks might be related with the plant species from which is prepared, formulation or preparation method. In this study the beverages were prepared from Camellia sinensis (black and green tea), Aspalathus linearis (red tea) and Cochlospermum angolensis (borututu tea), available in different formulations (bag...

  20. 4 CFR 25.8 - Alcoholic beverages and narcotics.

    Science.gov (United States)

    2010-01-01

    ... alcoholic beverages, narcotic drugs, hallucinogens, marijuana, barbiturates, or amphetamines is prohibited..., marijuana, barbiturate, or amphetamine. This prohibition shall not apply in cases where the drug is...

  1. Public Knowledge about Herbal Beverages in Penang, Malaysia

    Directory of Open Access Journals (Sweden)

    Munaver Nazir

    2009-01-01

    Full Text Available AIM OF STUDY:To explore public knowledge and perceptions of the efficacy, safety and reason to consume herbal beveragesincluding ginseng tea, gingko biloba tea and tongka ali tea.METHOD:This study was conducted in the state of Penang in June 2007. Participants were recruited at random;respondents were interviewed using a 19 item questionnaire. Non- parametric statistics was applied to analysethe data.RESULTS:Four hundred participants were recruited. Most of the respondents 228(57.0% were habitual consumers ofherbal beverages. 249(62.25% respondents believed that herbal beverages improved their health status.193(48.25% believed that herbal beverages boost the energy level of user and 120(30.0% used them toprevent diseases. 300(75% respondents agreed with the statement that herbal beverages are safe to use andthat they have less side effect than conventional medicines available on the market. Female respondents weremore likely to report using herbal beverages for slimming 78(19.5% and for cosmetic purposes 74(18.5%.However, the use of herbal beverages to boost energy levels was more frequent among male respondents.Respondents aged 18 – 25 years were significantly more likely to report the use of herbal beverages to preventcoughs and flu.CONCLUSION:This potentially ill advised and dangerous consumption of herbal beverages may delay appropriate help seekingfor various medical illnesses. In addition lack of knowledge about the side effects of herbal beverages may putusers at risk of side effects.

  2. New Trends in Beverage Packaging Systems: A Review

    Directory of Open Access Journals (Sweden)

    Marina Ramos

    2015-10-01

    Full Text Available New trends in beverage packaging are focusing on the structure modification of packaging materials and the development of new active and/or intelligent systems, which can interact with the product or its environment, improving the conservation of beverages, such as wine, juice or beer, customer acceptability, and food security. In this paper, the main nutritional and organoleptic degradation processes of beverages, such as oxidative degradation or changes in the aromatic profiles, which influence their color and volatile composition are summarized. Finally, the description of the current situation of beverage packaging materials and new possible, emerging strategies to overcome some of the pending issues are discussed.

  3. Hubungan Konsumsi Makanan Fungsional Sumber Antioksidan dengan Fungsi Kognitif dan Kadar 4-Hydroxynonenal (4-HNE Plasma Lansia

    Directory of Open Access Journals (Sweden)

    Widia Rahmawati

    2016-01-01

    Full Text Available AbstrakMakanan fungsional sumber antioksidan memiliki efek perlindungan terhadap gangguan kognitif. Tujuan penelitian ini adalah untuk menentukan hubungan antara fungsional makanan sumber antioksidan dan fungsi kognitif serta kadar 4-HNE plasma pada lanjut usia. Penelitian ini dilakukan dari Februari sampai  Oktober 2014 dengan desain cross sectional. Pengambilan sampel secara systematic random sampling pada daerah terpilih di kabupaten Limapuluh Kota. Populasi  adalah lanjut usia yang berumur ≥60 tahun dengan sampel terpilih sebanyak 134 orang. Konsumsi makanan fungsional sumber antioksidan diperoleh melalui Food Frequency Questionnaires dan fungsi kognitif diukur dengan metode MoCA-INA, sedangkan kadar 4-HNE plasma diperiksa di laboratorium Biomedik Universitas Andalas.  Uji statistik  yang digunakan adalah uji Mann-Whitney, uji korelasi spearman dan uji krusal-wallis dengan tingkat kemaknaan 95% (p<0,05.  Konsumsi  makanan fungsional sumber antioksidan  berhubungan yang bermakna terhadap gangguan fungsi kognitif pada asupan sayuran, buah, bumbu,  minuman teh dan coklat. Konsumsi makanan fungsional sumber antioksidan  dengan 4-HNE plasma pada lanjut usia tidak menunjukan hubungan yang bermakna, demikian juga dengan hubungan gangguan fungsi kognitif dengan kadar 4-HNE plasma pada lanjut usia.  Berdasarkan hasil penelitian dapat disimpulkan  konsumsi sayuran, buah, bumbu, minuman teh dan coklat merupakan makanan fungsional sumber antioksidan yang dapat melindungi lanjut usia dari gangguan fungsi kognitif.Kata Kunci: antioksidan, fungsi kognitif,  4-HNE , lansia AbstractThe functional foods with antioxidant have the effect  that able to prevent from cognitive impairment. The objective of this study was to know the relationship between functional food sources of antioxidant consumption on cognitive function and  4-HNE plasma level in elderly. This research was conduted from February to October 2014 using a croos-sectional design

  4. FLUKTUASI KADAR TSH DAN FREE T4 SELAMA SUPLEMENTASI SPIRULINA SEBAGAI SUMBER IODIUM ALAMI PADA WANITA USIA SUBUR DI DAERAH ENDEMIK GAKI

    Directory of Open Access Journals (Sweden)

    Sri Nuryani Wahyuningrum

    2015-04-01

    Full Text Available AbstractSpirulina is seawater microalgae that have potential as natural source of iodine and contain of 94.5 ppm iodine. The purpose of this study was to determine the effect of spirulina consumption on TSH and fT4 level at women of childbearing age in IDD (Iodine Deficiency Disorder endemicarea, who at risk of hypothyroidism. This is a Randomized Control Trial (RCT, double-blind research. Subjects were women of childbearing age (18-40 years, with TSH levels 3 to 6.2 μIU /L, divided into 2 groups. The control group was given placebo and the treatment group were given spirulina, 1 g/day, for 3 months. Spirulina and placebo were capsulated in similar capsul. TSH and FT4 levels were analyzed by ELISA method from blood serum samples. Two cc of blood were taken from subject’s arm vein. The results showed that spirulina supplementation did not affect TSH levels (P > 0.05, but increasing thyroid hormone levels (fT4 higher than the control group (P < 0.05. Spirulina can be used as alternative source of iodine beside salt fortification to improve thyroid function.Keywords : iodine, fT4, spirulina, TSHAbstrakSpirulina merupakan mikroalga berasal dari laut yang berpotensi menjadi sumber iodium alami dengan kandungan iodium sebesar 94,5 ppm. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsumsi spirulina terhadap kadar TSH dan fT4 pada wanita usia subur yang beresiko hipotiroid. Jenis penelitian adalah Randomized Control Trial (RCT double blind. Subyek penelitian adalah Wanita Usia Subur (WUS usia 18 - 40 tahun, mempunyai kadar TSH 3-6,2 μIU/L, dibagi menjadi 2 kelompok. Kelompok kontrol diberi plasebo dan kelompok perlakuandiberi spirulina, sebanyak 1 gr/hr, selama 3 bulan. Spirulina dan plasebo dikemas dalam bentuk kapsul yang serupa. Kadar TSH dan fT4 dianalisis dengan metode ELISA dari sampel serum darah subyek. Darah subyek diambil dari pembuluh vena lengan sebanyak 2 cc. Hasil penelitianmenunjukkan bahwa pemberian spirulina tidak

  5. EFEK PEMBERIAN SUSU SAPI BUBUK TERHADAP KADAR SERUM HDL (HIGH DENSITY LIPOPROTEIN PADA TIKUS PUTIH (Rattus norvegicus GALUR WISTAR MODEL DIABETES MELITUS TIPE 2

    Directory of Open Access Journals (Sweden)

    Zakia Umami

    2015-05-01

    Full Text Available ABSTRACTThe purpose of this study was to determine the cow’s milk powder to increased serum levels of High Density Lipoprotein (HDL of white male rat model with diabetes mellitus type 2. The design of this study was a post-test control group study conducted in 30 male rats which randomly divided into five groups. Negative control group was the group of rats which fed normally, the positive control group was induced by streptozotocin (STZ without given cow’s milk, group P1, P2, P3 were given a normal diet and cow’s milk 0.9; 1.8, and 2.7 g orally every day. The results of this study were the levels of HDL in K(-=44.22 mg/dl, K(+=47.45 mg/dl, P1=56.56 mg/dl, P2=51.82 mg/dl, and P3=59.45 mg/dl. The conclusion was the milk powder was not significantly increase levels of HDL (p>0.05. More longer intervention was suggested for further research to get more significant of HDL level on type 2 diabetes mellitus.Keywords: HDL serum level, high fat diet, milk powder, streptozotocinABSTRAKTujuan penelitian ini adalah menganalisis pengaruh pemberian susu sapi bubuk terhadap peningkatan kadar serum High Density Lipoprotein (HDL tikus putih (Rattus norvegicus berjenis kelamin jantan model diabetes melitus (DM tipe 2. Penelitian ini menggunakan desain penelitian post test control group dengan 30 ekor tikus dibagi secara acak menjadi lima kelompok. Kelompok K(- adalah tikus yang diberi pakan normal, kelompok K(+ diinduksi dengan streptozotocin (STZ tanpa diberi susu, kelompok P1 sampai P3 diberi diet normal dan susu 0,9; 1,8, dan 2,7 g secara oral setiap hari. Hasil penelitian menunjukkan kadar HDL pada K(-=44,22 mg/dl, K(+=47,45 mg/dl, P1=56,56 mg/dl, P2=51,82 mg/dl, dan P3=59,45 mg/dl. Susu sapi bubuk mampu meningkatkan kadar HDL tikus model DM tipe 2 akan tetapi tidak signifikan (p>0,05. Perlu dilakukan penelitian lebih lanjut dengan waktu lama penelitian yang berbeda sehingga bisa berdampak yang lebih signifikan untuk kadar HDL pada DM tipe 2.Kata kunci

  6. PENGARUH KETEBALAN SUBSTRAT PADA FERMENTASI TEMPE TERHADAP KADAR VITAMIN B1 (THE INFLUENCE OF SUBSTRATE THICKNESS DURING TEMPE FERMENTATION ON VITAMINS B1 LEVEL

    Directory of Open Access Journals (Sweden)

    Fifi Retiaty

    2012-12-01

    Full Text Available ABSTRACT The level of vitamin B1 in tempe could be increased by modifying the surface of substrate during soybean fermentation. This research aimed to know the influence of substrate thickness during soybean fermentation into tempe to the levels of vitamin B1. The design of this research was completed randomized design with two replication. Vitamin B1 content was analyzed on raw soybeans, boiled soybeans, and tempe using spectrophotometer methods. The substrate thicknesses examined were 0.25 cm, 0.50 cm and 1.00cm. Vitamin B1 level on raw soybean was 0.7436 mg percent and on boiled soybean was 0.4898 mg percent, while in tempe with substrate thickness  0.25 cm, 0.50 cm and 1.00 cm, the vitamin B1 contents were 1.1413, 0.9044, and 0.7130 mg percent respectively. The thickness of tempe substrate affected on vitamin B1 content. A thinner substrate resulted on higher vitamin B1 level. Keywords: fermentation, tempe, vitamin B1   ABSTRAK Kadar vitamin B1 pada tempe dapat ditingkatkan dengan memodifikasi permukaan dari substrat dalam fermentasi kedelai. Tujuan penelitian ini adalah untuk mengetahui pengaruh ketebalan substrat pada fermentasi kedelai menjadi tempe terhadap kadar vitamin B1. Disain penelitian ini adalah Rancangan Acak Lengkap dengan dua kali ulangan. Kadar vitamin B1 dianalisis pada kedelai mentah, kedelai rebus, dan tempe dengan menggunakan metode spektrofotometri. Ketebalan substrat yang diteliti adalah 0.25 cm, 0,50 cm, 1,00 cm. Kadar vitamin B1 pada  kedelai mentah adalah 0,7436 mg persen dan pada kedelai rebus adalah 0.4898 mg persen. Sedangkan kadar vitamin B1 pada tempe dengan ketebalan 0,25, 0,5 dan 1 cm secara berturut-turut adalah 1,1413 mg persen , 0,9044 mg persen dan 0,7130 mg persen. Ketebalan substar tempe berpengaruh pada kandungan vitamin B1. Semakin tipis substrat, akan menghasilkan vitamin B1 yang semakin tinggi. [Penel Gizi Makan 2012, 35(2: 182-188]   Kata Kunci: fermentasi, tempe, vitamin B1

  7. China’s Red-Canned Beverage

    Institute of Scientific and Technical Information of China (English)

    2010-01-01

    Herbal tea brand Wong Lo Kat gets global recognition for its product quality and embracing the traditional Chinese culture of health c oca Cola isn’t the only company with an iconic red can anymore-Wong Lo Kat herbal tea is gaining recognition worldwide. At the 15th World Congress of Food Science and Technology held on August 23 in Cape Town,South Africa,the canned Wong Lo Kat herbal tea,produced by The JDB Group,won the Global Food Industry Award.It is the first Chinese beverage brand to win this award.

  8. Quinoa Beverages: Formulation, Processing and Potential Health Benefits

    Directory of Open Access Journals (Sweden)

    Kaur Intelli

    2016-06-01

    Full Text Available Background and Aims: Research on innovative foods and beverages that serve well to the nutritional needs of individuals suffering from metabolic disorders like obesity, hypertension, diabetes, dyslipidemia is an urgent need for today. This study aims to describe a method for preparing gluten free quinoa beverages and to investigate their effects on human health.

  9. Pilot beverage carton collection and recycling 2013: Concise technical report

    NARCIS (Netherlands)

    Thoden Van Velzen, E.U.; Brouwer, M.T.; Keijsers, E.R.P.; Pretz, Th.; Feil, A.; Jansen, M.

    2013-01-01

    This report gives a technological description of the four common collection and recycling schemes that have been tested in the Netherlands as part of the pilot beverage cartons in 2013. During this pilot the collection and recycling of beverage cartons was tested in 37 different municipalities, with

  10. A new antioxidant beverage produced with green tea and apple.

    Science.gov (United States)

    Rubio-Perez, Jose M; Vidal-Guevara, Maria L; Zafrilla, Pilar; Morillas-Ruiz, Juana M

    2014-08-01

    Green tea and apple are natural products with health benefits. These healthy properties are linked closely to the antioxidant compounds, mainly phenolic compounds. These antioxidant compounds have a potential for preventing and treating cancer, cardiovascular, inflammatory and neurodegenerative diseases in humans. The aim of the present work was to design a new beverage with high antioxidant power combining extracts of green tea and apple, studying the antioxidant composition and activity, organoleptic properties (colour) and stability status during storage at different temperatures. The majority compounds identified in the beverage were flavan-3-ols, being the (-)-epigallocatechin-3-gallate which had the highest concentration. After storage, floridzine was the compound with lower decrease of concentration. The new designed beverage had a good colour, and high antioxidant activity and stability at room temperature, so that the beverage needs no refrigeration, showing potential for the development of new healthy functional beverages.

  11. Flavonoids protecting food and beverages against light.

    Science.gov (United States)

    Huvaere, Kevin; Skibsted, Leif H

    2015-01-01

    Flavonoids, which are ubiquitously present in the plant kingdom, preserve food and beverages at the parts per million level with minor perturbation of sensory impressions. Additionally, they are safe and possibly contribute positive health effects. Flavonoids should be further exploited for the protection of food and beverages against light-induced quality deterioration through: (1) direct absorption of photons as inner filters protecting sensitive food components; (2) deactivation of (triplet-)excited states of sensitisers like chlorophyll and riboflavin; (3) quenching of singlet oxygen from type II photosensitisation; and (iv) scavenging of radicals formed as reaction intermediates in type I photosensitisation. For absorption of light, combinations of flavonoids, as found in natural co-pigmentation, facilitate dissipation of photon energy to heat thus averting photodegradation. For protection against singlet oxygen and triplet sensitisers, chemical quenching gradually decreases efficiency hence the pathway to physical quenching should be optimised through product formulation. The feasibility of these protection strategies is further supported by kinetic data that are becoming available, allowing for calculation of threshold levels of flavonoids to prevent beer and dairy products from going off. On the other hand, increasing understanding of the interplay between light and matrix physicochemistry, for example the effect of aprotic microenvironments on phototautomerisation of compounds like quercetin, opens up for engineering better light-to-heat converting channels in processed food to eventually prevent quality loss.

  12. Beverages in the diets of American teenagers.

    Science.gov (United States)

    Guenther, P M

    1986-04-01

    The purpose of this study was to investigate the role of beverages, particularly soft drinks, in the diets of American teenagers by analyzing data collected in the Nationwide Food Consumption Survey, 1977-78. Interviewers obtained 24-hour recalls of dietary intake, and respondents completed diet records for the following 2 days. Variation in beverage intake was examined by eating occasion, season, day of the week, region, urbanization, race, age, sex, and household income. Soft drink and milk intakes were negatively correlated (r = -.22). Soft drinks were just as likely to be drunk at lunch or supper as for snacks. Those results suggest that teenagers may have substituted soft drinks for milk at meals. The nutritional impact of soft drink consumption was assessed by determining the part correlations of soft drink intake with intakes of energy and 14 nutrients, while controlling for 19 variables related to time, location, and personal and household characteristics. The negative part correlations of soft drink intake with intakes of calcium (-0.11), magnesium (-0.06), riboflavin (-0.09), vitamin A (-0.08), and ascorbic acid (-0.06) indicate that soft drinks may contribute to low intakes of those nutrients by some teenagers.

  13. Effect of beverage glucose and sodium content on fluid delivery

    Directory of Open Access Journals (Sweden)

    Cole Johnny

    2009-02-01

    Full Text Available Abstract Background Rapid fluid delivery from ingested beverages is the goal of oral rehydration solutions (ORS and sports drinks. Objective The aim of the present study was to investigate the effects of increasing carbohydrate and sodium content upon fluid delivery using a deuterium oxide (D2O tracer. Design Twenty healthy male subjects were divided into two groups of 10, the first group was a carbohydrate group (CHO and the second a sodium group (Na. The CHO group ingested four different drinks with a stepped increase of 3% glucose from 0% to 9% while sodium concentration was 20 mmol/L. The Na group ingested four drinks with a stepped increase of 20 mmol/L from 0 mmol/L to 60 mmol/l while glucose concentration was 6%. All beverages contained 3 g of D2O. Subjects remained seated for two hours after ingestion of the experimental beverage, with blood taken every 5 min in the first hour and every 10 min in the second hour. Results Including 3% glucose in the beverage led to a significantly greater AUC 60 min (19640 ± 1252 δ‰ vs. VSMOW.60 min than all trials. No carbohydrate (18381 ± 1198 δ‰ vs. VSMOW.60 min had a greater AUC 60 min than a 6% (16088 ± 1359 δ‰ vs. VSMOW.60 min and 9% beverage (13134 ± 1115 δ‰ vs. VSMOW.60 min; the 6% beverage had a significantly greater AUC 60 min than the 9% beverage. There was no difference in fluid delivery between the different sodium beverages. Conclusion In conclusion the present study showed that when carbohydrate concentration in an ingested beverage was increased above 6% fluid delivery was compromised. However, increasing the amount of sodium (0–60 mmol/L in a 6% glucose beverage did not lead to increases in fluid delivery.

  14. Whey based beverages - new generation of dairy products

    Directory of Open Access Journals (Sweden)

    Irena Jeličić

    2008-08-01

    Full Text Available Whey is a by product in the process of cheese production. Composition and characteristics of whey are depending on the production technology, the end product and the quality of used milk. Liquid whey consists of approximately 93% water and contains almost 50% of total solids present in the milk of which lactose is main constituent. Lactose is the main constituent of whey while proteins represent less than 1% of total solids. Minerals and vitamins are present in fewer amounts also. Production of whey based beverages started in 1970's and until today a wide range of different whey based beverages has been developed. They can be produced from native sweet or acid whey, from deproteinised whey, from native whey which was diluted with water, from whey powder or by whey fermentation. Non alcoholic whey beverages include wide range of products obtained by mixing native sweet, diluted or acid whey with different additives like tropical fruits (but also other fruits like apples, pears, strawberries or cranberries, crops and their products (mainly bran, isolates of vegetable proteins, CO2, chocolate, cocoa, vanilla extracts and other aromatizing agents. Special attention is being paid to production of fermented whey beverages with probiotic bacteria where the most important step is the choice of suitable culture of bacteria in order to produce functional beverage with high nutritional value and acceptable sensory characteristics. Non alcoholic whey beverages also include dietetic beverages, drinks with hydrolyzed lactose, milk like drinks and powder drinks. Whey is a very good raw material for production of alcoholic beverages due to the fact that the main constituent of the solid content is lactose (about 70%. Alcoholic whey beverages include drinks with small amount of alcohol (up to 1,5%, whey beer and whey wine. Whey beverages are suitable for wide range of consumers – from children to the elderly ones. They have very high nutritional value and good

  15. Hubungan Kadar Glukosa Darah Saat Masuk Rumah Sakit Dengan Lama Hari Rawat Pasien Sindrom Koroner Akut (SKA Di RSUP Dr. M. Djamil Padang

    Directory of Open Access Journals (Sweden)

    Rosi Oktarina

    2013-05-01

    Full Text Available AbstrakHiperglikemia masih menjadi topik penelitian yang sering dihubungkan dengan kejadian sindrom koroner akut (SKA di dunia, terutama hiperglikemia saat masuk rumah sakit. Hal ini didasari oleh beberapa pengaruh kadar glukosa darah yang tinggi terhadap sistem kardiovaskuler seperti gangguan fungsi ventrikel kiri, stroke volume yang menurun, regurgitasi katup mitral berulang, gangguan pada waktu pengisian diastolik hingga risiko tinggi untuk arritmia, serta hubungannya dengan peningkatan risiko trombosis. Sehingga semakin memperjelas pengaruh hiperglikemia yang tidak hanya dapat meningkatkan risiko terjadinya SKA, melainkan juga dapat memperburuk kondisi pasien SKA sendiri. Penelitian ini bertujuan mengidentifikasi hubungan kadar glukosa darah sewaktu dengan lama hari rawat pasien Sindrom Koroner Akut (SKA. Jenis penelitian yang digunakan adalah penelitian analitik dengan menggunakan desain penelitian Cross Sectional Study. Penelitian ini menggunakan data sekunder yang diambil di Instalasi Rekam Medik (Medical Record, yakni data rekam medik pasien yang didiagnosis sebagai Sindrom Koroner Akut (SKA yang dirawat inap di Rumah Sakit Umum Pusat DR. M. Djamil Padang Periode Januari–Desember 2011. Ditemukan sebagian besar pasien SKA masuk rumah sakit dengan kadar Glukosa Darah Sewaktu (GDS sebesar ≥ 200 mg/dl (40% dan lama hari rawat sebesar ≥ 7 hari (52%. Dari hasil analisa bivariat dengan menggunakan uji korelasi Spearman ditemukan adanya hubungan searah antara kadar glukosa darah saat masuk rumah sakit dengan lama hari rawat pasien SKA dengan kekuatan hubungan yang sedang, r = +0,492, p = 0, 000 (p<0,05. Pemantauan terhadap kadar GDS yang diperiksa saat pasien masuk rumah sakit perlu dilakukan dan untuk penelitian yang akan datang diharapkan dapat diteliti lebih lanjut faktor-faktor lain yang mempengaruhi lama hari rawat pasien SKA.Kata kunci: Kadar glukosa darah saat masuk RS, lama hari rawatAbstractHyperglicemia is still become a research

  16. PENURUNAN KADAR GULA DARAH AKIBAT PEMBERIAN EXTRA VIRGIN OLIVE OIL (Studi pada Tikus Galur Sprague Dawley yang Diinduksi Pakan Tinggi Lemak

    Directory of Open Access Journals (Sweden)

    SH Bintari

    2013-07-01

    Full Text Available Prevalensi penyakit diabetes mengalami peningkatan dari tahun ke tahun. Salah satu penyebabnya adalah hiperglikemia yang dipicu oleh pola makan tinggi lemak. Alternatif cara pengobatan dan pencegahannya adalah mengkonsumsi minyak zaitun. Diperlukan bukti ilmiah bahwa minyak zaitun dapat menurunkan kadar gula darah. Tujuan penelitian ini adalah mengetahui pengaruh pemberian minyak zaitun ekstra virgin terhadap kadar glukosa darah tikus putih yang diinduksi pakan tinggi lemak. Desain penelitian pre experimental dengan rancangan post test only randomized controlled group design. Subjek penelitian adalah 28 ekor tikus putih jantan galur Sprague Dawley usia 8 minggu, berat badan 180-220 gram, dan kondisi sehat. Tikus dibagi menjadi empat kelompok secara simple random sampling. Kelompok kontrol diberi akuades, kelompok perlakuan P1, P2, dan P3 berturut-turut diberi minyak zaitun ekstra virgin sebanyak 0,5 g/hari; 0,7 g/hari; dan 0,9 g/hari. Penelitian dilakukan selama 6 minggu. Pengukuran kadar glukosa darah menggunakan metode glukosa oksidase (GOD PAP. Data dianalisis dengan uji Kruskal Wallis dengan derajat kemaknaan 95%. Pemberian minyak zaitun ekstra virgin pada dosis 0,5 g/hari; 0,7 g/hari; dan 0,9 g/hari dapat menurunkan kadar glukosa darah tikus putih. Penurunan ini terbukti bermakna pada semua kelompok perlakuan. Persentase penurunan kadar glukosa darah paling tinggi ditemukan pada dosis pemberian 0,9 gram/hari yaitu sebesar 62,23%. Minyak zaitun ekstra virgin terbukti dapat menurunkan kadar gula darah akibat dislipidemia. The prevalence of diabetes has increased from year to year. It is caused by hyperglycemia induced by high-fat diet. Several alternative methods of treatment and prevention widely used is consuming olive oil. Therefore we need scientific evidence that olive oil can lowered blood sugar levels. The purpose of research to determine the effects of extra virgin olive oil on blood glucose levels of white rats induced by high

  17. Research of an Online Service System for Beverages Chain Stores

    Directory of Open Access Journals (Sweden)

    Chih-Yao Lo

    2011-01-01

    Full Text Available Problem statement: In the highly competitive market, the availability of consumer support is the key to market-based beverage stores. Consumer demands for quality service so the industry must be more active to improve the quality of management to ensure that beverage market position. In order to allow market competition to be improved for the beverage store. Approach: The system builds an information network using web-based system provides operators and consumers a direct interaction. Enter the phone number provided by the consumer via the Send Message System (SMS verification code to obtain the online ordering drinks service. Using the Internet Information Technology makes the real-time order so that consumers can enjoy easy ordering and comfortable environment. Results: Using this internet beverage ordering system the online consumers can enjoy the choice of ordering drinks. This internet beverage ordering system would also build some databases to support, such as beverage type database, order database, outgoing regional database, these databases information will enable the industry to conduct drinks promotion strategy adjustments. Conclusion: This study uses cell phone number to enable consumers to obtain authentication codes via SMS. Necessary to convert the current beverage stores different marketing approach, through the information network and Web page interactivity, so that consumers would feel very interesting and fresh.

  18. Pengaruh Pemberian Ekstrak Rosella (Hibiscus sabdariffa Linn Terhadap Kadar Malondialdehid dan Aktivitas Katalase Tikus yang Terpapar Karbon Tetraklorida

    Directory of Open Access Journals (Sweden)

    Zuraida ,

    2015-09-01

    Full Text Available Abstrak Pemberian rosella (Hibiscus sabdariffa Linn diharapkan melindung hepar tikus dari kerusakkan akibat stres oksidatif pada keracunan karbon tetraklorida (CCl 4. Senyawa yang sering dijadikan petunjuk adanya kerusakan tersebut adalah malondialdehid (MDA. Rosella mengandung vitamin C, flavonoid, polifenol dan beta karoten. Tujuanpenelitian ini adalah menentukan pengaruh pemberian ekstrak rosella (Hibiscus sabdariffa Linn terhadap MDA dan aktivitas katalase tikus yang terpapar CCl 4. Ini adalah penelitian eksperimental dengan desain Post test Only Control Group Design. Sampel 24 ekor tikus Strain Wistar berumur 2-3 bulan, berat 150-200 gr. Sampel diambil secara acakdan dibagi 4 kelompok terdiri dari kelompok kontrol negatif, kontrol positif (CCl 4, perlakuan 1 (CCl 4 dan ekstrak rosella 250 mg/kg bb dan perlakuan 2 (CCl4  dan ekstrak rosella 500 mg/kg bb. Pemberian CCl 4secara oral dosis tunggal, setelah 24 jam kemudian diberi ekstrak rosella secara oral selama 14 hari. Data dianalisis dengan uji Anova, tingkatkepercayaan 95%.Pemberian ekstrak rosella secara statistik didapatkan perbedaan yang signifikan rerata kadar MDA dan katalase antar kelompok (p < 0,05. Disimpulkan bahwa ekstrak rosella dapat menurunkan kadar MDA dan meningkatkan aktivitas katalase tikus yang terpapar CCl 4. Kata kunci: karbon tetraklorida, MDA, katalase, rosella Abstract Administering roselle (Hibiscus sabdariffa Linn is expected to protect rat liver from damage caused by oxidative stress in CCl4 poisoning. Rosella contains vitamin C, flavonoids, polyphenol and beta carotene. Compounds which was often used as marker of the damage caused by free radicals wa MDA. The objective of this study was to determine the effect of extracts of roselle (Hibiscus sabdariffa Linn on MDA and catalase activity of rats exposed to CCl4. Experimental research design with Post test Only Control Group Design. Samples of 24 male Wistar Strain rats were 2-3 months old. weighing 150-200 gr

  19. Relationship between physical properties and sensory attributes of carbonated beverages.

    Science.gov (United States)

    Kappes, S M; Schmidt, S J; Lee, S-Y

    2007-01-01

    Bulk sweeteners provide functional properties in beverages, including sweet taste, bulking, bitter masking, structure, and mouthfeel. Diet beverages come closer to the taste of regular beverages using a blend of high-intensity sweeteners; however, some properties, including bulking, structure, and mouthfeel, remain significantly different. Relating physical properties to sensory characteristics is an important step in understanding why mouthfeel differences are apparent in beverages sweetened with alternative sweeteners compared to bulk sweeteners. The objectives of this research were to (1) measure sweetener profile, Brix, refractive index, viscosity, a(w), carbonation, titratable acidity, and pH of commercial carbonated beverages; and (2) correlate the physical property measurements to descriptive analysis of the beverages. Correlation analysis, partial least squares, canonical correlation analysis, and cluster analysis were used to analyze the data. Brix, viscosity, and sweet taste were highly correlated among one another and were all negatively correlated to a(w). Carbonated and decarbonated pH were highly correlated to each other and were both negatively correlated to mouthcoating. Numbing, burn, bite, and carbonation were highly correlated to total acidity, citric acid, and ascorbic acid and negatively correlated to phosphoric acid. The mouthfeel difference between diet and regular lemon/lime carbonated beverages is small and may be related to overall differences between flavor, acid, and sweetener types and usage levels. This research is significant because it demonstrates the use of both sensory attributes and physical properties to identify types of ingredients and levels that may decrease the mouthfeel perception differences between regular and diet carbonated beverages, which could consequently lead to higher acceptance of diet beverages by the consumers of regular.

  20. Efek Hipoglikemik Kecambah Beras Merah pada Tikus yang Diinduksi STZ-NA dengan Parameter Kadar Insulin, Indeks HOMA-IR dan HOMA β

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    Nurhidajah Nurhidajah

    2017-02-01

    Full Text Available The process of germination of grains such as rice, could increase some nutritional values of  amino acids and dietary fiber. Red rice and its sprouts are believed to be able to decrease blood glucose in patients with diabetes mellitus (DM. The aim of this study was to evaluate the hypoglycemic effect of red rice sprouts in STZ-NA induced diabetic rats on blood glucose level, insulin level, and HOMA-IR and HOMA-β index. This experimental study was conducted based on randomized post test only control group design using 24 male Wistar rats aged 2.5 months. Rats were divided into 4 groups, one group without induction of STZ-NA fed with a standard diet (control and three groups of STZ- NA induced with a standard diet, red rice and red rice germ. Experiments were conducted for 6 weeks. The results showed that sprouted red rice lowered blood glucose levels by 61.88 % and the value of HOMA-IR (insulin resistance parameters by 56.82%. Insulin level increased by 16.35 % and HOMA-β by 763.6 %. This study showed that red rice germ was able to decrease blood glucose levels and increase insulin resistance of DM rats and the strength of the pancreatic beta cells.   ABSTRAK Proses perkecambahan biji-bijian seperti beras, dapat meningkatkan beberapa nilai gizi seperti asam amino dan serat pangan. Beras merah dan kecambahnya diyakini mampu menurunkan glukosa darah pada penderita diabetes melitus (DM. Tujuan penelitian ini adalah mengevaluasi efek hipoglikemik kecambah beras merah pada tikus diabetes yang diinduksi STZ-NA terhadap kadar glukosa darah, insulin, serta indeks HOMA-IR dan HOMA β. Penelitian ini bersifat eksperimental in vivo pada hewan coba tikus Wistar jantan usia 2,5 bulan sebanyak 24 ekor dengan desain penelitian randomized post test only control group. Tikus dibagi menjadi 4 kelompok, masing-masing 1 kelompok tanpa induksi STZ-NA dengan diet standar dan 3 kelompok diinduksi STZ-NA dengan diet standar, beras merah dan kecambah beras merah

  1. Gambaran Peningkatan Kadar Inter Leukin-10 (IL-10 dan Tumor Necrosis Faktor – Alfa (TNF-α dengan Gejala Klinis pada Penderita Malaria

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    Fridolina Mau, S.Si, M,Sc

    2016-12-01

    Full Text Available Abstract Malaria parasites develop in erythrocytes and naturally-acquired immune responses can result in either the elimination of the parasites or a persistent response. The cytokines are responsible for all the symptoms, pathological alterations and the outcome of the infection depending on the reciprocal regulation of the pro inflammatory (TNF-α and anti-inflammatory (IL-10 cytokines. The aim of this study was to describe the level of IL-10 and TNF- α on malaria infection, using an analytic laboratory cross-sectional design. The serum levels of the cytokines TNF- α and IL-10 from 50 patients were evaluated by indirect ELISA. The results revealed that increased levels of IL-10 and TNF-α among respondents without clinical symptoms of malaria were higher compared to respondents with clinical symptoms of P. falciparum and P. vivax. Statistically, there was no significant association between clinical symptoms with increased cytokine IL-10 and TNF-α.The ratio of TNF-α / IL-10 in respondents with clinical symptoms and without clinical symptoms indicated that the respondent without clinical symptoms was higher than that of clinical symptoms. The study concluded that molecular basis of immune response of patients in the study site is still very good because of reciprocal response between pro-inflammatory cytokines and anti-inflammatory. Key words : clinical symptom, cytokine TNF-α, IL-10, malaria AbstrakKetika parasit berkembang di dalam sel darah merah, respon kekebalan tubuh yang secara alami diperoleh dapat mengakibatkan penghapusan/pembersihan parasit atau respon persisten dimediasi oleh sitokin yang mengarah ke immunopatologi. Sitokin yang ikut bertanggung jawab untuk semua gejala, perubahan patologi yang dihasilkan tergantung pada hubungan timbal balik antara sitokin pro inflamsi (TNF-α dan anti inflamasi (IL-10. Tujuan penelitian adalah menggambarkan peningkatan kadar IL-10 dan TNF-α pada malaria. Metode penelitian ini menggunakan

  2. Production Efficiency Audit on Tea Beverage Agroindustry

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    Hendra Adiyatna, . Marimin

    2001-04-01

    Full Text Available The objective of this work was to investigate and to apply economic efficiency performance measurement methods for tea beverage agroindustry. These measurements were based on twelve technique and economic efficiency criteria, which illustrate the condition of the processes. This illustration was able to explain the material and the energy utilization, variance of the processes and product, handling of the waste and acceptance in the market. The methodology was divided into three steps: (1 defining the technique and the economic criteria, appropriate to the circumstance of the processes, (2 state efficiency the level status, (3 evaluation and structure prioritizing of the processes improvement alternatives. The results of this work indicates that there are seven appropriate criteria. The status of the efficiency is in the medium level. The improvement priorities recommended include optimization of material and energy usage and minimization of breaktime of the critical processes

  3. Beverages formulated with whey protein and added lutein

    Directory of Open Access Journals (Sweden)

    Juliana de Cássia Gomes Rocha

    Full Text Available ABSTRACT: This study aimed to develop and characterize beverages formulated with whey protein and added lutein. Beverages formulated with 0.5 (F1, 2.0 (F2, 4.0 (F3 and 6.0% w/v (F4 whey protein were physicochemically and microbiologically characterized, and sensory evaluated. The physicochemical analyses indicated that the protein content significantly changed (P0.05 with increased protein content. The F2 formulation showed the highest sensory acceptance. Beverages offer a promising alternative to whey use and enhance the value of the product by the addition of lutein.

  4. 11 CFR 100.77 - Invitations, food, and beverages.

    Science.gov (United States)

    2010-01-01

    ... beverages is not a contribution where such items are voluntarily provided by an individual volunteering... of a political party for party-related activity, to the extent that: The aggregate value of...

  5. Plasma deuterium oxide accumulation following ingestion of different carbohydrate beverages.

    Science.gov (United States)

    Currell, Kevin; Urch, Joanna; Cerri, Erika; Jentjens, Roy L P; Blannin, Andy K; Jeukendrup, Asker E

    2008-12-01

    Optimal fluid delivery from carbohydrate solutions such as oral rehydration solutions or sports drinks is essential. The aim of the study was to investigate whether a beverage containing glucose and fructose would result in greater fluid delivery than a beverage containing glucose alone. Six male subjects were recruited (average age (+/-SD): 22 +/- 2 y). Subjects entered the laboratory between 0700 h and 0900 h after an overnight fast. A 600 mL bolus of 1 of the 3 experimental beverages was then given. The experimental beverages were water (W), 75 g glucose (G), or 50 g glucose and 25 g fructose (GF); each beverage also contained 3.00 g of D2O. Following administration of the experimental beverage subjects remained in a seated position for 180 min. Blood and saliva samples were then taken every 5 min in the first hour and every 15 min thereafter. Plasma and saliva samples were analyzed for deuterium enrichment by isotope ratio mass spectrometry. Deuterium oxide enrichments were compared using a 2-way repeated measures analysis of variance. The water trial (33 +/- 3 min) showed a significantly shorter time to peak than either G (82 +/- 40 min) or GF (59 +/- 25 min), but the difference between G and GF did not reach statistical significance. There was a significantly greater AUC for GF (55 673 +/- 10 020 delta per thousand vs. Vienna Standard Mean Ocean Water (VSMOW).180 min) and W (60 497 +/- 9864 delta per thousand vs. VSMOW.180 min) compared with G (46 290 +/- 9622 delta per thousand vs. VSMOW.180 min); W and GF were not significantly different from each other. These data suggest that a 12.5% carbohydrate beverage containing glucose and fructose results in more rapid fluid delivery in the first 75 min than a beverage containing glucose alone.

  6. Sugary beverages represent a threat to global health.

    Science.gov (United States)

    Popkin, Barry M

    2012-12-01

    Sugary beverages represent a major global threat to the health of all populations. The shifts in distribution, marketing, and sales have made them the plague of the globe in terms of obesity, diabetes, and a host of other chronic health problems. The fructose-laden beverages have unique properties that lead to lack of dietary compensation and direct adverse effects on our health. Global efforts to limit marketing and sales are necessary to protect the health of the planet.

  7. Intelligence in relation to later beverage preference and alcohol intake

    DEFF Research Database (Denmark)

    Mortensen, Laust Hvas; Sørensen, Thorkild I A; Grønbaek, Morten

    2005-01-01

    The health effects of drinking may be related to psychological characteristics influencing both health and drinking habits. This study aims to examine the relationship between intelligence, later beverage preference and alcohol intake.......The health effects of drinking may be related to psychological characteristics influencing both health and drinking habits. This study aims to examine the relationship between intelligence, later beverage preference and alcohol intake....

  8. Probiotic properties of yeasts occurring in fermented food and beverages

    DEFF Research Database (Denmark)

    Jespersen, Lene

    Besides being able to improve the quality and safety of many fermented food and beverages some yeasts offer a number of probiotic traits. Especially a group of yeast referred to as "Saccharomyces boulardii", though taxonomically belonging to Saccharomyces cerevisiae, has been claimed to have...... probiotic properties. Besides, yeasts naturally occurring globally in food and beverages will have traits that might have a positive impact on human health....

  9. Shh, Respect Freedom of Speech: The Reasons Why Ngugi wa Thiong’o and Ismail Kadare Have Not Been Awarded the Nobel Prize

    Directory of Open Access Journals (Sweden)

    Edona Llukacaj

    2015-12-01

    Full Text Available Shh, Respect Freedom of Speech: The Reasons Why Ngugi wa Thiong’o and Ismail Kadare Have Not Been Awarded the Nobel Prize Abstract The terrorist attack on the satirical French magazine, Charlie Hebdo, at the beginning of this year, intensified the unremitting debate over the right to freedom of speech and expression, as well as its limitations. Nonetheless, it was almost unanimously agreed that the human right to express personal beliefs, regardless of the fact that they could be in deep disagreement with or even insulting towards the values of certain individuals, groups, or worldviews, should be defended and promoted by the whole human community. It goes without saying that the role of intellectuals and, especially, that of the academia, in promoting tolerance, diversity, and dialogue is essential. However, this does not seem to have been one of the criteria on which the Swedish Academy based its choices, over the past years, for the awarding of the Noble Prize in Literature. Focusing on the literary contributions of Ngugi wa Thiong’o and Ismail Kadare, two repeated nominees for the Noble Prize, this paper will attempt to shed light on the reasons why these two “heroes” of free speech and representation have not been awarded the prestigious prize.

  10. ASTAXANTHIN MENURUNKAN KADAR VASCULAR ENDOTHELIAL GROWTH FACTOR, TUMOR NECROSIS FACTOR ALPHA, INTERLEUKIN-6, DAN NITRIC OXIDE PADA NONPROLIFERATIVE DIABETIC RETINOPATHY RINGAN: UJI KLINIS TERKENDALI

    Directory of Open Access Journals (Sweden)

    Ni Made Laksmi Utari

    2015-01-01

    Full Text Available Diabetic Retinopathy (DR merupakan komplikasi mikrovaskular pada Diabetes Mellitus (DM dan penyebab kebutaan paling sering pada usia produktif. Hiperglikemia menyebabkan terjadinya reaksiinflamasi dan stres oksidatif  dalam patogenesis DR dipaparkan oleh beberapa peneliti, namun peran antioksidan dalam mengurangi progresifitas DR masih menjadi perdebatan. Penelitian ini bertujuanuntuk mengetahui pemberian astaxanthin 8 mg dapat menurunkan kadar Vascular Endothelial Growth Factor (VEGF, Tumor Necrosis Factor-alpha (TNF-á, Interleukin-6 (IL-6 dan Nitric Oxide (NO padapenderita Non Proliferative Diabetic Retinopathy (NPDR ringan. Penelitian clinical trial dengan perluasan Randomized, Double Blinded, Placebo-Control, Pre and Posttest Group Design ini dilaksanakanpada bulan Juli 2013 - Desember 2013 di Poliklinik Mata RSUP Sanglah Denpasar Bali. Jumlah sampel yang memenuhi kriteria eligibilitas sebanyak 40 pasien NPDR ringan terbagi menjadi 20 pasien  sebagai kelompok perlakuan yang diberikan astaxanthin 8 mg dan 20 pasien NPDR ringan yang diberikan plasebo sebagai kelompok kontrol. Pengambilan sampel darah vena untuk pemeriksaan dilakukan sebelum dan setelah pemberian astaxanthin 8 mg serta plasebo selama 4 minggu. Perbedaan kadar rerata VEGF, TNF-á, IL-6 dan NO dianalisis dengan uji-t jika distribusi data normal dan uji Mann-whitney jika distribusi data tidak  normal. Hasil penelitian ini diharapkan dapat memberikaninformasi mengenai hubungan VEGF, TNF-á, IL-6, dan NO dalam perkembangan NPDR ringan serta manfaat pemberian astaxanthin dalam perkembangan NPDR ringan. [MEDICINA 2014;45:31-37

  11. Role of food emulsifiers in milk coffee beverages.

    Science.gov (United States)

    Ogawa, A; Cho, H

    2015-07-01

    To emphasize the coffee flavor, many milk coffee beverages contain coffee extracts; these are the so-called "rich milk coffee" beverages. When the content of the coffee extracts increases, milk coffee beverages become unstable. The milk ring formation, or oiling off, is accelerated in these kinds of drinks. We prepared a "rich milk coffee" beverage and studied the stability of the emulsion. We also investigated the influence of the food emulsifiers on the stability of the emulsion. We tried to test the emulsifier system in order to improve the emulsion stability. When the milk coffee beverage with a low light value for the roasted coffee beans sterilized by UHT was stored at a low temperature, the milk component strongly separated. We found that the sucrose monoester with a high HLB and diglycerol monoester accelerated the milk separation, and the decaglycerol monoester controlled the milk separation. We discussed the milk separation mechanism and showed that maintaining the hydration of the hydrophilic group in the rich milk coffee beverage was related to the combination of emulsifiers that control the milk separation.

  12. Effects of sports drinks and other beverages on dental enamel.

    Science.gov (United States)

    von Fraunhofer, J Anthony; Rogers, Matthew M

    2005-01-01

    A high percentage of people consume soft drinks that contain sugar or artificial sweeteners, flavorings, and various additives. The popularity of sports (energy) drinks is growing and this pilot study compares enamel dissolution in these and a variety of other beverages. Enamel blocks (approximately 7.0 x 5.0 x 2.5 mm) were sectioned from sound extracted human premolars and molars and measured, weighed, and immersed in the selected beverages for a total of 14 days. The pH of all beverages was measured. The enamel sections were weighed at regular intervals throughout the immersion period with the solutions being changed daily; all studies were performed in duplicate. The data were subjected to one-way ANOVA with post hoc Scheffe testing. Enamel dissolution occurred in all of the tested beverages, with far greater attack occurring in flavored and energy (sports) drinks than previously noted for water and cola drinks. No correlation was found between enamel dissolution and beverage pH. Non-cola drinks, commercial lemonades, and energy/sports drinks showed the most aggressive dissolution effect on dental enamel. Reduced residence times of beverages in the mouth by salivary clearance or rinsing would appear to be beneficial.

  13. [Polyphenols content and antioxidant capacity in beverages made with panela].

    Science.gov (United States)

    Colina, Jhoana; Guerra, Marisa; Guilarte, Doralys; Alvarado, Carlos

    2012-09-01

    The objective of this work was to determine the total polyphenols content and antioxidant capacity in beverages made with panela (a natural sweetener obtained after drying the unrefined whole sugarcane juice) in order to assess their potential as sources of antioxidants. In beverages made with three panela brands (A, B and C) with lemon, tangerine and peach flavors, the total polyphenols content was determined using the Folin-Ciocalteu's reactive and antioxidant capacity was determined by three methods: antiradical efficiency DPPH, ferric reducing power (FRP) and oxygen radical absorbance capacity (ORAC). The total polyphenols content ranged from 0.76 to 1.26 EAG g/mL and 0.73 to 1.32 EAT g/mL. The lemon flavored beverage showed the highest total polyphenols content followed by tangerine and peach flavored beverages. The three beverages had a low antiradical efficiency (AE) and the antioxidant compounds present in the beverages showed a slow kinetic. The ferric reducing power ranged from 8.28 to 10.41 mmol Fe(+2)/L. The ORAC values ranged from 1,536 to 5,220 micromol ET/100 mL. The brand B showed the highest ORAC, followed by brands A and C. The brand-flavor interaction significantly affects the total polyphenols content and the EA, thermal processing also significantly affect the AE (p panela indicate that they are products potentially with antioxidant capacity.

  14. Carbonated beverages and gastrointestinal system: between myth and reality.

    Science.gov (United States)

    Cuomo, R; Sarnelli, G; Savarese, M F; Buyckx, M

    2009-12-01

    A wealth of information has appeared on non-scientific publications, some suggesting a positive effect of carbonated beverages on gastrointestinal diseases or health, and others a negative one. The evaluation of the properties of carbonated beverages mainly involves the carbon dioxide with which they are charged. Scientific evidence suggests that the main interactions between carbon dioxide and the gastrointestinal system occur in the oral cavity, the esophagus and the stomach. The impact of carbonation determines modification in terms of the mouthfeel of beverages and has a minor role in tooth erosion. Some surveys showed a weak association between carbonated beverages and gastroesophageal reflux disease; however, the methodology employed was often inadequate and, on the overall, the evidence available on this topic is contradictory. Influence on stomach function appears related to both mechanical and chemical effects. Symptoms related to a gastric mechanical distress appear only when drinking more than 300 ml of a carbonated fluid. In conclusion there is now sufficient scientific evidence to understand the physiological impact of carbonated beverages on the gastrointestinal system, while providing a basis for further investigation on the related pathophysiological aspects. However, more studies are needed, particularly intervention trials, to support any claim on the possible beneficial effects of carbonated beverages on the gastrointestinal system, and clarify how they affect digestion. More epidemiological and mechanistic studies are also needed to evaluate the possible drawbacks of their consumption in terms of risk of tooth erosion and gastric distress.

  15. PENERAPAN METODE AHP TOPSIS PADA SISTEM PENDUKUNG KEPUTUSAN PENENTUAN TAMAN KANAK-KANAK (TK TERBAIK DARI DINAS PENDIDIKAN KOTA BANJARBARU (Studi Kasus TK di Kecamatan Banjarbaru Selatan

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    Khairunnisa Khairunnisa

    2016-04-01

    Full Text Available Currently the rapidly growing world of technology is very helpful to all facets of life in the community in the development of the times and life in terms of education. To change it manually into a technology based system so important. Because as this could help the government agencies especially in updating data as well as easy access to community services. As is the case currently in my research of decision support system in the determination of the best childhood kindergarten education service of long beach using AHP TOPSIS, because the government needs to provide access service to facilitate the submission of information on kindergartens to the community, this is important because the number of kindergarten in district of long beach south of the quality of each kindergarten children had various kinds of the government needs to be ranked the kindergardens in every quality that childhood can be measured with both. Keywords: Decision Support System, the best childhood kindergarten, method AHP TOPSIS Taman Kanak-kanak yang baik dan berkualitas adalah Taman Kanak-kanak yang memenuhi Standar Pendidikan Nasional. Berdasarkan standar pendidikan nasional terdiri atas standar isi, proses, kompetensi lulusan, tenaga pendidik dan tenaga kependidikan, sarana dan prasarana, pengelolaan, pembiayaan, dan penilaian pendidikan. Seperti halnya saat kasus dalam penelitian ini tentang sistem pendukung keputusan dalam penentuan taman kanak-kanak terbaik dari Dinas Pendidikan Kota Banjarbaru menggunakan AHP Topsis. Perpaduan AHP dan Topsis memiliki peranan masing-masing dalam rangka menghasilkan nilai optimal. AHP digunakan untuk pembobotan kriteria, sedangkan Topsis berperan dalam menentukan perangkingan prioritas. Merubah hal manual menjadi sebuah sistem berbasis teknologi, itulah kenapa sistem ini dibuat karena pemerintah (Dinas Pendidikan perlu memberikan layanan akses untuk mempermudah dalam penyampaian informasi Taman Kanak-kanak kepada masyarakat, hal ini

  16. Perbedaan Kadar LDL-kolesterol pada Pasien Diabetes Melitus Tipe 2 dengan dan tanpa Hipertensi di RS Dr. M. Djamil Padang Tahun 2011

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    Finisia Noviyanti

    2015-05-01

    Full Text Available AbstrakHipertensi seringkali menjadi kondisi komorbid yang menyertai diabetes melitus tipe 2. Diabetes melitus, hipertensi dan peningkatan LDL kolesterol merupakan keadaan yang sering dijumpai saling berkaitan. Tujuan penelitian ini adalah untuk melihat perbedaan kadar LDL kolesterol penderita diabetes melitus tipe 2 dengan dan tanpa hipertensi. Penelitian ini menggunakan desain cross sectional comparatif. Pengumpulan data dilakukan dengan observasi data rekam medis pasien diabetes melitus tipe 2 dengan dan tanpa hipertensi tahun 2011 di RS. Dr. M. Djamil Padang. Analisis statistik menggunakan uji chi-square dan uji t-berpasangan. Hasil penelitian menemukan kadar LDL kolesterol pada pasien diabetes melitus tipe 2 dengan hipertensi (137,56±41,43 mg/dl lebih tinggi dibandingkan tanpa hipertensi (94,39±35,36 mg/dl. Uji chi-square menunjukkkan adanya hubungan yang bermakna antara peningkatan kadar LDL kolesterol dengan kejadian hipertensi (p<0,05. Uji t-berpasangan menunjukkan bahwa adanya perbedaan bermakna kadar LDL kolesterol antara kelompok pasien diabetes melitus dengan hipertensi dan tanpa hipertensi (p<0,05. Penelitian ini menyimpulkan adanya perbedaan yang bermakna kadar LDL kolesterol pada pasien diabetes melitus tipe 2 dengan hipertensi dan tanpa hipertensi di RS. Dr. M. Djamil Padang.Kata kunci: LDL kolesterol, diabetes melitus tipe 2, hipertensi AbstractHypertension is often a comorbid conditions that accompany diabetes mellitus type 2. Diabetes mellitus, hypertension and increased LDL cholesterol is a condition that is often be found related one another. The objective of this study was to determine difference LDL cholesterol level among diabetes melitus type 2 with hypertension and without hypertension.This research used cross-sectional comparatif design. The data was collected through observation of the patient’s medical records diabetes mellitus type 2 with hypertension and without hypertension in 2011 at the hospital Dr. M

  17. KANDUNGAN GIZI, RENDEMEN TEPUNG, DAN KADAR FENOL TOTAL ALPUKAT (Persea americana, Mill VARIETAS I JO PANJANG DAN I JO BUNDAR

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    Wuri Marsigit

    2016-04-01

    Full Text Available The aims of the study were to determine pulp proportion, dried pulp rendement, nutrient dan  total phenolic content avocado variety of Ijo Panjang dan Ijo Bundar. Variety of Ijo Panjang and Ijo Bundar were selected because both of varieties were categorized as excelent varities and recomendedto develop in Indonesia. Water, carbohydrate, protein, fat dan ash content were determined by using proxymate analysis (AOAC, vitamin A dan E using spectrophotometry method, vitamin C using titration method, dan minerals using AAS method. Total phenolic content were determined by using Follin-Cialcetau method. The result of the studies found that pulp portion Ijo Bundar Variety higher than Ijo Panjang. Water content dan zinc of Ijo Panjang variety higher than Ijo Bundar. Dried pulp rendement of Ijo Bundar higher than Ijo Panjang. Protein, fat,  ash, minerals (Fe, Na, K dan P avocado variety of Ijo Bundar higher than Ijo Panjang. Magnesium dan mangan content of both varieties have not significant different. Total phenolic content of pulp dan dried pulp were higher in Ijo Bundar than Ijo Bundar. Keywords: Pulp proportion, dried pulp rendement, nutrients dan total phenolics content   ABSTRAK Penelitian ini bertujuan untuk mengetahui proporsi daging buah, rendemen tepung, kandungan gizi dan fenol total alpukat varietas Ijo Panjang dan Ijo Bundar. Pemilihan kedua varietas tersebut karena merupakan varietas unggul dan direkomendasikan untuk dikembangkan di Indonesia. Kandungan, air, karbohidat, protein, lemak dan abu dilakukan dengan analisis proksimat (AOAC, kandungan vitamin A dan E dengan metode spektrofotometri dan vitamin C dengan metode titrasi, analisis mineral dengan metode AAS. Total fenol dianalisis dengan metode Folin-Ciocalteu. Hasil penelitian menunjukan bahwa proporsi daging buah, kadar air, seng varietas Ijo Panjang lebih tinggi dibandingkan Ijo Bundar. Rendemen tepung alpukat lebih tinggi pada varietas Ijo Bundar. Kandungan protein, lemak, abu

  18. Reducing added sugar intake in Norway by replacing sugar sweetened beverages with beverages containing intense sweeteners - a risk benefit assessment.

    Science.gov (United States)

    Husøy, T; Mangschou, B; Fotland, T Ø; Kolset, S O; Nøtvik Jakobsen, H; Tømmerberg, I; Bergsten, C; Alexander, J; Frost Andersen, L

    2008-09-01

    A risk benefit assessment in Norway on the intake of added sugar, intense sweeteners and benzoic acid from beverages, and the influence of changing from sugar sweetened to diet beverages was performed. National dietary surveys were used in the exposure assessment, and the content of added sugar and food additives were calculated based on actual contents used in beverages and sales volumes provided by the manufactures. The daily intake of sugar, intense sweeteners and benzoic acid were estimated for children (1- to 13-years-old) and adults according to the current intake level and a substitution scenario where it was assumed that all consumed beverages contained intense sweeteners. The change from sugar sweetened to diet beverages reduced the total intake of added sugar for all age groups but especially for adolescent. This change did not result in intake of intense sweeteners from beverages above the respective ADIs. However, the intake of acesulfame K approached ADI for small children and the total intake of benzoic acid was increased to above ADI for most age groups. The highest intake of benzoic acid was observed for 1- to 2-year-old children, and benzoic acid intake in Norwegian children is therefore considered to be of special concern.

  19. Beverages contribute extra calories to meals and daily energy intake in overweight and obese women.

    Science.gov (United States)

    Appelhans, Bradley M; Bleil, Maria E; Waring, Molly E; Schneider, Kristin L; Nackers, Lisa M; Busch, Andrew M; Whited, Matthew C; Pagoto, Sherry L

    2013-10-02

    Caloric beverages may promote obesity by yielding energy without producing satiety, but prior laboratory and intervention studies are inconclusive. This study examined whether the diets of free-living overweight and obese women show evidence that calories from beverages are offset by reductions in solid food within individual eating occasions and across entire days. Eighty-two women weighed and recorded all consumed foods and beverages for seven days. Beverages were coded as high-calorie (≥ 0.165 kcal/g) or low-calorie (high-calorie or low-calorie beverages and those with no reported beverage. Energy intake from solid food was also unrelated to the number of high-calorie or low-calorie beverages consumed per day. On average, eating occasions that included a high-calorie beverage were 169 kcal higher in total energy than those with no reported beverage, and 195 kcal higher in total energy than those that included a low-calorie beverage. Each high-calorie beverage consumed per day contributed an additional 147 kcal to women's daily energy intake, whereas low-calorie beverage intake was unrelated to daily energy intake. Beverages contributed to total energy intake in a near-additive fashion among free-living overweight and obese women, suggesting a need to develop more effective interventions to reduce caloric beverage intake in the context of weight management, and to potentially reexamine dietary guidelines.

  20. Ergonomics Designs of Aluminum Beverage Cans & Bottles

    Science.gov (United States)

    Han, Jing; Itoh, Ryouiti; Yamazaki, Koetsu; Nishiyama, Sadao; Shinguryo, Takuro

    2005-08-01

    This paper introduced the finite element analyses into the ergonomics designs to evaluate the human feelings numerically and objectively. Two design examples in developing aluminum beverage cans & bottles are presented. The first example describes a design of the tab of the can with better finger access. A simulation of finger pulling up the tab of the can has been performed and a pain in the finger has been evaluated by using the maximum value of the contact stress of a finger model. The finger access comparison of three kinds of tab ring shape designs showed that the finger access of the tab that may have a larger contact area with finger is better. The second example describes a design of rib-shape embossed bottles for hot vending. Analyses of tactile sensation of heat have been performed and the amount of heat transmitted from hot bottles to finger was used to present the hot touch feeling. Comparison results showed that the hot touch feeling of rib-shape embossed bottles is better than that of cylindrical bottles, and that the shape of the rib also influenced the hot touch feeling.

  1. Production of Star Fruit Alcoholic Fermented Beverage.

    Science.gov (United States)

    Valim, Flávia de Paula; Aguiar-Oliveira, Elizama; Kamimura, Eliana Setsuko; Alves, Vanessa Dias; Maldonado, Rafael Resende

    2016-12-01

    Star fruit (Averrhoa carambola) is a nutritious tropical fruit. The aim of this study was to evaluate the production of a star fruit alcoholic fermented beverage utilizing a lyophilized commercial yeast (Saccharomyces cerevisiae). The study was conducted utilizing a 2(3) central composite design and the best conditions for the production were: initial soluble solids between 23.8 and 25 °Brix (g 100 g(-1)), initial pH between 4.8 and 5.0 and initial concentration of yeast between 1.6 and 2.5 g L(-1). These conditions yielded a fermented drink with an alcohol content of 11.15 °GL (L 100 L(-1)), pH of 4.13-4.22, final yeast concentration of 89 g L(-1) and fermented yield from 82 to 94 %. The fermented drink also presented low levels of total and volatile acidities.

  2. Food protein induced enterocolitis syndrome caused by rice beverage.

    Science.gov (United States)

    Caminiti, Lucia; Salzano, Giuseppina; Crisafulli, Giuseppe; Porcaro, Federica; Pajno, Giovanni Battista

    2013-05-14

    Food protein-induced enterocolitis syndrome (FPIES) is an uncommon and potentially severe non IgE-mediated gastrointestinal food allergy. It is usually caused by cow's milk or soy proteins, but may also be triggered by ingestion of solid foods. The diagnosis is made on the basis of clinical history and symptoms. Management of acute phase requires fluid resuscitation and intravenous steroids administration, but avoidance of offending foods is the only effective therapeutic option.Infant with FPIES presented to our emergency department with vomiting, watery stools, hypothension and metabolic acidosis after ingestion of rice beverage. Intravenous fluids and steroids were administered with good clinical response. Subsequently, a double blind placebo control food challenge (DBPCFC) was performed using rice beverage and hydrolyzed formula (eHF) as placebo. The "rice based formula" induced emesis, diarrhoea and lethargy. Laboratory investigations reveal an increase of absolute count of neutrophils and the presence of faecal eosinophils. The patient was treated with both intravenous hydration and steroids. According to Powell criteria, oral food challenge was considered positive and diagnosis of FPIES induced by rice beverage was made. Patient was discharged at home with the indication to avoid rice and any rice beverage as well as to reintroduce hydrolyzed formula. A case of FPIES induced by rice beverage has never been reported. The present case clearly shows that also beverage containing rice proteins can be responsible of FPIES. For this reason, the use of rice beverage as cow's milk substitute for the treatment of non IgE-mediated food allergy should be avoided.

  3. Drivers of Acceptance of a New Beverage in Europe

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    Ana Patricia Silva

    2016-05-01

    Full Text Available One of the challenges of studying food consumption behavior is to identify the drivers of choice for a food product. This is particularly important to design and develop new foods for which no previous information is available. Hibiscus sabdariffa L. (Bissap is an herbaceous plant and an important source of vitamins, minerals, and bioactive compounds, which confer a number of potential health benefits to derived products. The consumption of Bissap in beverage form is widespread in Africa and Asia, but not yet in Europe. Therefore, this study aimed to identify the main drivers of consumer acceptance of a traditional African beverage made from Bissap to which they had not been previously exposed. First, three focus groups (n = 22 were performed in Portugal to characterize the sensory profile of four Bissap beverages, to reveal perceptions and attitudes towards Bissap beverages, and to identify potential choice attributes. Subsequently, a full-profile conjoint analysis (n = 99 was performed, where consumers evaluated 37 Bissap beverage profiles, aiming to estimate choice attribute importance and to identify relevant market segments. Focus group findings showed that consumers would choose Bissap because they perceived as a healthy choice, and due to its novelty. The conjoint study showed an ideal profile for a Bissap beverage costing €0.99/L, <18 kcal/100 mL, packaged in Tetra-pack, light red color, and containing labeling information about antioxidants and Bissap. Four clusters of consumers were identified: price sensitive, body concerned, packaging attracted, and demanding, highlighting the most influential choice attributes: price, calories, and packaging. Findings provide useful guidance for new product development of an African product in the European lifestyle. Results might be useful from a nutraceutical point of view and to the food/beverages industry.

  4. Overview of beverages with anti-aging functions in Chinese market.

    Science.gov (United States)

    Yang, Fan; Song, Jie; Liang, Ming; Ma, Fangli; Mao, Xinliang; Ma, Chung Wah; Zhang, Wanwan; Huang, Zebo

    2014-04-01

    Anti-aging Chinese medicines have been used in traditional beverages to promote health and prevent diseases. Interestingly, these functional beverages may be used differently between men and women, reflecting the "yin-yang" philosophy of Chinese medicine. Modern studies have revealed that some dietary natural products can slow aging in model organisms, and functional beverages containing such products have recently emerged in Chinese market, challenging the dominance of traditional functional beverages. Here we summarize both traditional anti-aging herbs and modern natural dietary compounds currently used in functional beverages in China, and also briefly outline the underlying mechanisms of the beverages in slowing aging process.

  5. Efek N-Asetil-L- Sistein (NAC terhadap Kadar Adma Plasma dan Ekspresi Protein Vcam-l pada Disfungsi Endotel Tikus Diabetes

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    Irma Santi

    2016-12-01

    Full Text Available Abstract Endothelial dysfunction is an early state of symptoms in a cardiovascular disease. An elevated oxidative stress plays a key role in the pathogenesis of macrovascular diabetic complication. The present study was design to evaluate the effect of NAC on plasma ADMA level and the expression of VCAM-1 protein on endothelial dysfunction in diabetic rats. Thirty male Sprague–Dawley rats were divided into 5 groups i.e. normal rats, diabetic rats, treatment with NAC 30 mg/kgBW, NAC 56 mg/ kgBW and NAC 100 mg/kgBW. Diabetic rats model was induced by intraperitonial administration of alloxan monohydrate at dose of 150 mg/kgBW, diabetes occurred on 3nd day after alloxan injection and then started treatment of N-acetyl-L-cystein for 28 days. ADMA plasma level was analyzed with Elisa Reader and the expression of VCAM-1 protein was evaluated by immunohistochemistry. Conclusion of this research is that treatment with NAC 30 mg/kgBW, NAC 56 mg/kgBW and NAC 100 mg/kgBW for 28 days may prevent oxidative stress indicated by the decreasing of plasma ADMA level by 45.8%: 55.75% and 65.92%, respectively and the decreasing of the expression of VCAM-1 protein on endothelial dysfunction in diabetic rat by 24%: 31.75% and 58.92%, respectively. Key words : (NAC, Endothelial dysfunction, ADMA, VCAM-1AbstrakDisfungsi endotel merupakan tahap awal pada penyakit kardiovaskular. Peningkatan stres oksidatif berperan penting dalam patogenesis komplikasi makrovaskular pada penyakit diabetes. Penelitian ini bertujuan untuk mengevaluasi efek N-asetil sistein (NAC dalam menurunkan kadar ADMA plasma dan ekspresi protein VCAM-1 pada disfungsi endotel tikus diabetes. 30 tikus jantan strain sprague- Dawley dibagi menjadi 5 kelompok yaitu kelompok normal, kelompok diabetes, kelompok perlakuan NAC pada dosis 30, 56 dan 100 mg/kgBB. Model tikus diabetes diperoleh dengan diinduksi aloksan monohidrat 150 mg/kgBB secara intraperitonial, kondisi diabetes terjadi pada hari ke-3 setelah

  6. Beverage-Specific Alcohol Sale and Cardiovascular Mortality in Russia

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    Y. E. Razvodovsky

    2010-01-01

    Full Text Available Objective. Recent research evidence suggests that the consumption of different types of alcoholic beverage may have a differential effect on cardiovascular diseases (CVD mortality rates. The aim of this study was to examine the relation between the consumption of different beverage types and CVD mortality rates in Russia across the later-Soviet and post-Soviet periods. Method. Age-standardized male and female CVD mortality data for the period 1970–2005 and data on beverage-specific alcohol sales were obtained Russian State Statistical Committee (Rosstat. Time-series analytical modeling techniques (ARIMA were used to examine the relation between the sales of different alcoholic beverages and CVD mortality rates. Results. Vodka consumption as measured by sales was significantly associated with both male and female CVD mortality rates: a 1 liter increase in vodka sales would result in a 5.3% increase in the male CVD mortality rate and a 3.7% increase in the female rate. The consumption of beer and wine were not associated with CVD mortality rates. Conclusions. The findings from this study suggest that public health efforts should focus on both reducing overall consumption and changing beverage preference away from distilled spirits in order to reduce cardiovascular mortality rates in Russia.

  7. Evaluation function of drinking ease from aluminum beverage bottles relative to optimum bottle opening diameter and beverage type.

    Science.gov (United States)

    Chihara, Takanori; Yamazaki, Koetsu

    2012-01-01

    In recent years, aluminum beverage bottles having screw tops with opening diameters of 28 and 38 mm have been launched in the Japanese market in keeping with the modern-day drinking habits of consumers. Although Japanese consumers are familiar with such bottles, a majority of them feel that the 28 mm opening is too small and the 38 mm opening is too large. Therefore, we felt the need to develop a method for evaluating consumer feelings when they drink a beverage directly from the bottle opening. For this purpose, we propose an evaluation function of drinking ease that calculates the optimum opening diameter of the bottle. From results of our previous study, we know that there exists an ideal volume of beverage flowing into the mouth, at which consumers feel most comfortable while drinking directly from bottles. Therefore, we define the evaluation function of drinking ease in terms of the difference between the actual volume of fluid in the mouth and the expected ideal volume. If this difference is small, consumers probably feel comfortable while drinking the beverage. We consider a design variable, i.e., the opening diameter, and two state variables, i.e., the volume of beverage remaining in the bottle and the height of consumers, and construct the response surface of the evaluation function by using radial basis function networks. In addition, for investigating the influence of beverage type on the evaluation function, we select green tea and a carbonated beverage (Coke) as test beverages. Results of optimization of the proposed function show that when the opening diameters are 35.4 mm and 34.4 mm in the case of green tea and Coke, respectively, the actual volume of fluid in the mouth is closest to the ideal volume and the participants feel most comfortable. These results are in agreement with results of our previous study that an opening diameter of 33 mm is optimum for young Japanese adults. Thus, we confirm that the proposed function is accurate; it can be used

  8. PENGGUNAAN ASAP CAIR TEMPURUNG KELAPA UNTUK MENURUNKAN KADAR TIMBAL (Pb PADA BIJI KEDELAI (Glycine max Utilization of Coconut Shell Liquid Smoke to Reduce Lead (Pb Levels in Soybean Seeds (Glysine max

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    Sri Hartati

    2015-10-01

    kadar logam berat Pb pada biji kedelai, evaluasi perubahan komponen penyusun asap cair setelah digunakan untuk khelasi logam berat Pb, dan evaluasi pengaruh dari komponen penyusun asap cair dalam menurunkan kadar logam Pb pada biji kedelai. Biji kedelai direndam dalam asap cair tempurung kelapa dengan variasi konsentrasi 0% (kontrol atau aquademineralisa; 12,5%; 25%; 50%; dan 100% selama 2 jam. Parameter yang diamati adalah penurunan kadar Pb pada biji kedelai, perubahan pH, senyawa fenol, karbonil, dan asam yang terdapat dalam asap cair setelah proses khelasi, dan pengaruh komponen senyawa fenol, karbonil, dan asam terhadap penurunan kadar logam Pb pada biji kedelai. Penelitian ini menggunakan rancangan acak lengkap (RAL dengan tiga kali ulangan. Model percobaan dibuat dengan biji kedelai yang dicemari larutan Pb(NO3konsentrasi 2 ppm. Hasil penelitian menunjukkan bahwa semakin tinggi konsentrasi asap cair yang digunakan untuk perendaman maka penurunan kadar logam berat Pb juga semakin besar. Asap cair dengan konsentrasi 100% (tanpa pengenceran memberikan efek penurunan kadar logam berat Pb yang paling baik yaitu sebesar 63,41%. Adanya kenaikan pH, penurunan kadar fenol, penurunan karbonil, dan penurunan kadar asam pada asap cair yang telahdigunakan untuk perendaman menunjukkan bahwa komponen asap cair tersebut telah berhasil mengkhelat logam Pb pada biji kedelai. Komponen senyawa fenol memberikan efek penurunan kadar Pb yang paling tinggi yaitu 50,09%, diikuti oleh komponen asamsebesar 45,67%, dan komponen karbonil sebesar 42,21%. Kata kunci: Asap cair, Pb, karbonil, asam, fenol, khelasi

  9. Optimisasi Suhu Pemanasan dan Kadar Air pada Produksi Pati Talas Kimpul Termodifikasi dengan Teknik Heat Moisture Treatment (HMT (Optimization of Heating Temperature and Moisture Content on the Production of Modified Cocoyam Starch Using Heat Moisture Treatment (HMT Technique

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    I Nengah Kencana Putra

    2016-12-01

    Full Text Available One of the physically starch modification technique is heat-moisture treatment (HMT. This technique can increase the resistance of starch to heat, mechanical treatment, and acid during processing.  This research aimed to find out the influence of heating temperature and moisture content in the modification process of cocoyam starch  with HMT techniques on the characteristic of product, and then to determine the optimum heating temperature and moisture content in the process. The research was designed with a complete randomized design (CRD with two factors factorial experiment.  The first factor was temperature of the heating consists of 3 levels namely 100 °C, 110 °C, and 120 °C. The second factor was the moisture content of starch which consists of 4 levels, namely 15 %, 20 %, 25 %, and 30 %. The results showed that the heating temperature and moisture content significantly affected water content, amylose content and swelling power of modified cocoyam starch product, but the treatment had no significant effect on the solubility of the product. HMT process was able to change the type of cocoyam starch from type B to type C. The optimum heating temperature and water content on modified cocoyam starch production process was 110 °C and 30 % respectively. Such treatment resulted in a modified cocoyam starch with moisture content of 6.50 %, 50,14 % amylose content, swelling power of 7.90, 0.0009% solubility, paste clarity of 96.310 % T, and was classified as a type C starch.   ABSTRAK Salah satu teknik modifikasi pati secara fisik adalah teknik Heat Moisture Treatment (HMT. Teknik ini dapat meningkatkan ketahanan pati terhadap panas, perlakuan mekanik, dan asam selama pengolahan. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan kadar air pada proses modifikasi pati talas kimpul dengan teknik HMT terhadap karakteristik produk, dan selanjutnya menentukan suhu dan kadar air yang optimal dalam proses tersebut. Penelitian ini dirancang

  10. Pengaruh Pemberian Susu Coklat Terhadap Kadar F2Isoprostan pada Siswa di Pusat Pendidikan dan Latihan Olahraga Pelajar (PPLP Sumatera Barat

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    Dezi Ilham

    2015-09-01

    Full Text Available Abstrak Latihan fisik yang berlebihan dapat meningkatkan produksi radikal bebas di dalam tubuh. Peningkatan radikalbebas ini kalau tidak dinetralisasi oleh antioksidan di dalam tubuh, maka terjadilah stres oksidatif yang dapatmenyebabkan terjadinya peroksidasi lipid, sehingga menghasilkan produk senyawa F2-isoprostan yang dapatberdampak terhadap berbagai masalah kesehatan. Tujuan penelitian ini adalah untuk menentukan pengaruhpemberian susu coklat terhadap kadar F2-isoprostan. Penelitian ini merupakan eksperimental pre and post test controlgrup design terhadap 36 siswa atlet, yang memenuhi kriteria inklusi dan ekslusi. Subjek dibagi dua kelompok yaituyang diberikan perlakuan susu coklat dan kontrol susu putih. Susu diminum setelah latihan fisik rutin atlet sebanyaksatu kali sehari selama 15 hari. Kadar F2-isoprostan dinilai sebelum dan sesudah secara ELISA. Data dianalisisdengan paired sample t-Test, bermakna bila p<0,05. Hasil penelitian didapatkan rerata kadar F2-isoprostan sebelumperlakuan pada kelompok susu coklat adalah 65,98±14,61 pg/ml dan sesudah perlakuan adalah 45,55±13,74 pg/ml.Rerata kadar F2-isoprostan sebelum perlakuan pada kelompok kontrol susu putih adalah 54,24±20,44 pg/ml dansesudah perlakuan adalah 48,80±20,23 pg/ml. Kesimpulan yang diperoleh ada pengaruh yang bermakna dari reratakadar F2-isoprostan sebelum dan sesudah perlakuan baik pada kelompok perlakuan susu coklat dan kelompok kontrolsusu putih.Kata kunci: latihan fisik, radikal bebas, F2-isoprostan, susu coklatAbstract Excessive physical exercise can increase the production of free radicals in the body. The increase in freeradicals if not neutralized by antioxidants in the body and it caused oxidative stress which can cause lipid peroxidation,resulting in F2-isoprostane product compounds that can affect a variety of health problems. The objective of this studywas to determine the influence of milk chocolate on F2-isoprostane levels. This study was an experimental pre

  11. Associations of alcoholic beverage preference with cardiometabolic and lifestyle factors: the NQplus study

    NARCIS (Netherlands)

    Sluik, D.; Brouwer, E.M.; Vries, de J.H.M.; Geelen, M.M.E.E.; Feskens, E.J.M.

    2016-01-01

    Objectives The preference for a specific alcoholic beverage may be related to an individual's overall lifestyle and health. The objective was to investigate associations between alcoholic beverage preference and several cardiometabolic and lifestyle factors, including adiposity, cholesterol, glycate

  12. Recovery from Cycling Exercise: Effects of Carbohydrate and Protein Beverages

    Directory of Open Access Journals (Sweden)

    Christopher J. Womack

    2012-06-01

    Full Text Available The effects of different carbohydrate-protein (CHO + Pro beverages were compared during recovery from cycling exercise. Twelve male cyclists (VO2peak: 65 ± 7 mL/kg/min completed ~1 h of high-intensity intervals (EX1. Immediately and 120 min following EX1, subjects consumed one of three calorically-similar beverages (285–300 kcal in a cross-over design: carbohydrate-only (CHO; 75 g per beverage, high-carbohydrate/low-protein (HCLP; 45 g CHO, 25 g Pro, 0.5 g fat, or low-carbohydrate/high-protein (LCHP; 8 g CHO, 55 g Pro, 4 g fat. After 4 h of recovery, subjects performed subsequent exercise (EX2; 20 min at 70% VO2peak + 20 km time-trial. Beverages were also consumed following EX2. Blood glucose levels (30 min after beverage ingestion differed across all treatments (CHO > HCLP > LCHP; p < 0.05, and serum insulin was higher following CHO and HCLP ingestion versus LCHP. Peak quadriceps force, serum creatine kinase, muscle soreness, and fatigue/energy ratings measured pre- and post-exercise were not different between treatments. EX2 performance was not significantly different between CHO (48.5 ± 1.5 min, HCLP (48.8 ± 2.1 min and LCHP (50.3 ± 2.7 min. Beverages containing similar caloric content but different proportions of carbohydrate/protein provided similar effects on muscle recovery and subsequent exercise performance in well-trained cyclists.

  13. Sugar-sweetened and diet beverages in relation to visceral adipose tissue

    OpenAIRE

    Odegaard, Andrew O.; Choh, Audrey C.; Czerwinski, Stefan A; TOWNE, BRADFORD; Demerath, Ellen W.

    2011-01-01

    Frequent sugar-sweetened beverage (SSB) intake has been consistently associated with increased adiposity and cardio-metabolic risk, whereas the association with diet beverages is more mixed. We examined how these beverages associate with regional abdominal adiposity measures, specifically visceral adipose tissue (VAT). In a cross-sectional analysis of 791 non-Hispanic white men and women aged 18-70 we examined how beverage consumption habits obtained from a food frequency questionnaire associ...

  14. PEMBERIAN KITOSAN DAN PENGARUHNYA TERHADAP BERAT BADAN DAN KADAR TRIGLISERIDA DARAH TIKUS SPRAGUE-DAWLEY YANG DIBERI PAKAN ASAM LEMAK TRANS

    Directory of Open Access Journals (Sweden)

    Abdurrahman Ali

    2015-05-01

    Full Text Available ABSTRACTThis study was aimed to analyze the effects of chitosan intake on body weight and plasma triglyceride level in Sprague-dawley rats fed by trans fatty acid. This study was an experimental on animal using factorial randomized with post-test only control group design. The samples were 28 male Sprague-dawley rats aged two months old. The samples were divided into one control (K and three treatment groups which received chitosan as much as 0.035 g (P1, 0.045 g (P2, and 0.055 g (P3. The feed was high-fat diet, namely added by melted margarine as a source of trans fatty acid, as much as 1.7 g per day. Intervention was done for 14 and 28 days. Measurement of body weight was done every three days, whereas measurement of triglyceride level was done after 14 and 28 days intervention. The study revealed that feeding of melted margarine in a dose of 1.7 g per day increased body weight of control group as much as 54% after 28 day intervention. The increase was higher than P1, P2, and P3 groups which were elevated by 48.7%, 27.8%, and 38.9% respectively. In addition, after 14 day intervention, the plasma triglyceride levels of control and P1 groups were categorized as hypertriglyceridemia, namely 254.3±49.0 mg/dL and 241.7±58.5 mg/dL respectively. In the meanwhile, the plasma triglyceride levels of P2 (128.3±14.3 mg/dL and P3 (141.3 ± 25.3 were significantly lower than the control and P1 groups. After 28 day intervention, there is no significant difference on plasma triglyceride level among groups (p>0.05, but the triglyceride level of each group was significantly lower than the levels after 14 day intervention (p<0.05.Keywords: body weight, chitosan, trans fatty acids, triglycerideABSTRAKPenelitian ini bertujuan menganalisis pengaruh pemberian kitosan terhadap berat badan dan kadar trigliserida plasma tikus Sprague-dawley yang diberi pakan asam lemak trans. Penelitian ini merupakan experimental study pada hewan percobaan, menggunakan rancangan

  15. Beverage intake and obesity in Australian children

    Directory of Open Access Journals (Sweden)

    Clifton Peter M

    2011-12-01

    Full Text Available Abstract Background There have been increases in the obesity and overweight rates in Australian children over the past 25 years and it has been suggested that sugar sweetened beverages (SSB have played a role in this increase. Objective The objectives of this study were to: (1 examine SSB intakes in the 2007 Australian Children's Nutrition and Physical Activity Survey (2 relate SSB intake to rates of overweight and obesity, socio-economic status (SES, TV viewing time, and activity levels and (3 compare 2007 SSB intakes with data from the 1995 National Nutrition Survey. Design A computer assisted 24 h dietary recall in 4,400 children aged 2-16 years was performed. Results In the 2007 survey 47% of all children reported drinking SSBs with 25% consuming sugar sweetened soft drinks on the day of the survey. The mean consumption of soft drink was 436 g/d/consumer. Activity levels were unrelated to SSB consumption. Television viewing was positively related to soft drink consumption with a difference of 55 g/day from bottom to top tertile of time spent TV viewing (p = 0.015 in children aged 9-16 years. 55% of SSB consumption occurred at home and 10% occurred at school. Lower SES status was associated with a greater prevalence of SSB consumption- 30% for the lowest SES quartile vs 19% in the highest quartile. The proportion of overweight who consumed SSBs (which excludes 100% fruit was not different from the non-overweight children although the proportion of SSB consumers in the 6% of children who were obese was significant compared with the non-overweight children (59% vs 47%, p Conclusions This cross-sectional data set provides evidence that SSB consumption for Australian children is still high despite the decrease since 1995 in some age groups. It provides little support to conclude that overweight in children is currently being driven by excessive SSB consumption although it may be factor in some obese children. Conclusions are limited by the cross

  16. Influence of beverage composition on the results of erosive potential measurement by different measurement techniques.

    NARCIS (Netherlands)

    Jager, D.H.; Vieira, A.M.; Ruben, J.L.; Huysmans, M.C.D.N.J.M.

    2008-01-01

    The influence of beverage composition on the measurement of erosive potential is unclear. The aim of this study was to evaluate whether beverage composition influences the measurement of erosive potential and to evaluate the influence of exposure in small and large volumes. Eleven beverages were inc

  17. Influence of beverage composition on the results of erosive potential measurement by different measurement techniques

    NARCIS (Netherlands)

    Jager, D. H. J.; Vieira, A. M.; Ruben, J. L.; Huysmans, M. C. D. N. J. M.

    2008-01-01

    The influence of beverage composition on the measurement of erosive potential is unclear. The aim of this study was to evaluate whether beverage composition influences the measurement of erosive potential and to evaluate the influence of exposure in small and large volumes. Eleven beverages were inc

  18. 76 FR 22913 - Alcoholic Beverage Control Ordinance of the Paiute Tribe of Utah

    Science.gov (United States)

    2011-04-25

    ...: A. ``Alcoholic Beverage(s)'' means and shall include beer, wine, and liquor, as herein defined. B.... N. ``Wine'' means an alcoholic beverage obtained by the fermentation of the natural sugar content of.... Alcohol Training and Education. The Tribe shall require the Licensee of an Off-Premise Beer Retail...

  19. 21 CFR 102.33 - Beverages that contain fruit or vegetable juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Beverages that contain fruit or vegetable juice... for Specific Nonstandardized Foods § 102.33 Beverages that contain fruit or vegetable juice. (a) For a... other fruit juices.”) (d) In a diluted multiple-juice beverage or blend of single-strength juices...

  20. Sugar-Sweetened Beverage Consumption among a Subset of Canadian Youth

    Science.gov (United States)

    Vanderlee, Lana; Manske, Steve; Murnaghan, Donna; Hanning, Rhona; Hammond, David

    2014-01-01

    Background: Sugar-sweetened beverages (SSBs) may play a role in increased rates of obesity. This study examined patterns and frequencies of beverage consumption among youth in 3 distinct regions in Canada, and examined associations between beverage consumption and age, sex, body mass index (BMI), physical activity and dieting behavior, as well as…

  1. 11 CFR 100.138 - Sale of food and beverages by vendor.

    Science.gov (United States)

    2010-01-01

    ...) Exceptions to Expenditures § 100.138 Sale of food and beverages by vendor. The sale of any food or beverage..., is not an expenditure, provided that the charge is at least equal to the cost of such food or beverage to the vendor, to the extent that: The aggregate value of such discount given by the vendor...

  2. Fluid or fuel? The context of consuming a beverage is important for satiety.

    Directory of Open Access Journals (Sweden)

    Keri McCrickerd

    Full Text Available Energy-containing beverages have a weak effect on satiety, limited by their fluid characteristics and perhaps because they are not considered 'food'. This study investigated whether the context of consuming a beverage can influence the satiating power of its nutrients. Eighty participants consumed a lower- (LE, 75 kcal and higher-energy (HE, 272 kcal version of a beverage (covertly manipulated within-groups on two test days, in one of four beverage contexts (between-groups: thin versions of the test-drinks were consumed as a thirst-quenching drink (n = 20, a filling snack (n = 20, or without additional information (n = 20. A fourth group consumed subtly thicker versions of the beverages without additional information (n = 20. Lunch intake 60 minutes later depended on the beverage context and energy content (p = 0.030: participants who consumed the thin beverages without additional information ate a similar amount of lunch after the LE and HE versions (LE = 475 kcal, HE = 464 kcal; p = 0.690 as did those participants who believed the beverages were designed to quench-thirst (LE = 442 kcal, HE = 402 kcal; p = 0.213, despite consuming an additional 197 kcal in the HE beverage. Consuming the beverage as a filling snack led participants to consume less at lunch after the HE beverage compared to the LE version (LE = 506 kcal, HE = 437 kcal; p = 0.025. This effect was also seen when the beverages were subtly thicker, with participants in this group displaying the largest response to the beverage's energy content, consuming less at lunch after the HE version (LE = 552 kcal, HE = 415 kcal; p<0.001. These data indicate that beliefs about the consequences of consuming a beverage can affect the impact of its nutrients on appetite regulation and provide further evidence that a beverage's sensory characteristics can limit its satiating power.

  3. Determination of Caffeine in Beverages by High Performance Liquid Chromatography.

    Science.gov (United States)

    DiNunzio, James E.

    1985-01-01

    Describes the equipment, procedures, and results for the determination of caffeine in beverages by high performance liquid chromatography. The method is simple, fast, accurate, and, because sample preparation is minimal, it is well suited for use in a teaching laboratory. (JN)

  4. Monitoring food and non-alcoholic beverage promotions to children.

    Science.gov (United States)

    Kelly, B; King, L; Baur, L; Rayner, M; Lobstein, T; Monteiro, C; Macmullan, J; Mohan, S; Barquera, S; Friel, S; Hawkes, C; Kumanyika, S; L'Abbé, M; Lee, A; Ma, J; Neal, B; Sacks, G; Sanders, D; Snowdon, W; Swinburn, B; Vandevijvere, S; Walker, C

    2013-10-01

    Food and non-alcoholic beverage marketing is recognized as an important factor influencing food choices related to non-communicable diseases. The monitoring of populations' exposure to food and non-alcoholic beverage promotions, and the content of these promotions, is necessary to generate evidence to understand the extent of the problem, and to determine appropriate and effective policy responses. A review of studies measuring the nature and extent of exposure to food promotions was conducted to identify approaches to monitoring food promotions via dominant media platforms. A step-wise approach, comprising 'minimal', 'expanded' and 'optimal' monitoring activities, was designed. This approach can be used to assess the frequency and level of exposure of population groups (especially children) to food promotions, the persuasive power of techniques used in promotional communications (power of promotions) and the nutritional composition of promoted food products. Detailed procedures for data sampling, data collection and data analysis for a range of media types are presented, as well as quantifiable measurement indicators for assessing exposure to and power of food and non-alcoholic beverage promotions. The proposed framework supports the development of a consistent system for monitoring food and non-alcoholic beverage promotions for comparison between countries and over time.

  5. Heat Transfer in Glass, Aluminum, and Plastic Beverage Bottles

    Science.gov (United States)

    Clark, William M.; Shevlin, Ryan C.; Soffen, Tanya S.

    2010-01-01

    This paper addresses a controversy regarding the effect of bottle material on the thermal performance of beverage bottles. Experiments and calculations that verify or refute advertising claims and represent an interesting way to teach heat transfer fundamentals are described. Heat transfer coefficients and the resistance to heat transfer offered…

  6. Global Expansion Strategy of Chinese Herbal Tea Beverage

    Directory of Open Access Journals (Sweden)

    Yong Liu

    2015-03-01

    Full Text Available In order to provide insights into the potential future of Chinese herbal tea beverage industry, we analyze serious challenge on how the herbal tea beverage will develop global expansion strategy in china, as well as a series of recommendations as to how the sector might collaborate and respond. This study discusses the key challenges and opportunities factors that Chinese traditional tea industry face, from across the global value chain, representing both producer and consumer countries and including topics ranging from climate change to finance and markets. For these ever-growing problems, factors as diverse as the use of precision farming, biodiversity, production instability and consumer demand for personalization of products were identified. To support the development of Chinese traditional tea industry, increase investment, vigorously promote to transfer Chinese traditional tea into fast, convenient, standardized and normalized tea beverage products for global expansion strategy of Chinese herbal tea beverage, so as to promote the development of Chinese traditional tea industry and make the regional contribution to the realization of Chinese dream.

  7. The Impact of Standard Nutrition Labels on Alcoholic Beverages

    Science.gov (United States)

    Martinez, Julia A.; Dale, Chelsea F.; Fontana, Victoria C.; Collier, Suzanne L.

    2015-01-01

    Whether or not to mandate nutrition labels on alcoholic beverages is a topic of debate. We examined the effect of nutrition labels on (1) plans for drinking and (2) alcohol expectancies. Study 1, n = 80 underage college drinkers responded to an image of a beer with or without a nutrition label. Study 2, n = 98 community drinkers responded to…

  8. Inhibition of enzymatic browning in foods and beverages.

    Science.gov (United States)

    McEvily, A J; Iyengar, R; Otwell, W S

    1992-01-01

    Enzymatic browning is a major factor contributing to quality loss in foods and beverages. Sulfiting agents are used commonly to control browning; however, several negative attributes associated with sulfites have created the need for functional alternatives. Recent advances in the development of nonsulfite inhibitors of enzymatic browning are reviewed. The review focuses on compositions that are of practical relevance to food use.

  9. Designing new foods and beverages for the ageing

    DEFF Research Database (Denmark)

    Costa, Ana I. A.

    2009-01-01

     - Introduction  - Consumer-led new product development: the concept and process in the food and beverage industry  - Consumer-led food product development for the ageing: the case of home meal replacements  - Conclusions and future trends  - Acknowledgements  - References...

  10. PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF COMMERCIAL DAIRY FERMENTED BEVERAGES

    Directory of Open Access Journals (Sweden)

    KAMILLA SOARES MENDONÇA

    2015-12-01

    Full Text Available The Technical Regulation on Identity and Quality of Whey-based Drinks establish few parameters to dairy beverages, which may impair standardized product providing to the consumer. The ingathering of the physicochemical characteristics provides information that allow the standardization of the product and provide safety to the consumer, whereas the rheological characterization in important for the processing. Samples of five commercial brands of strawberry flavored dairy beverages, with ten to fourteen days of manufacture, from three different batches were analyzed in triplicate in order to study the percentage of protein, fat, pH, titratable acidity, total dry extract, fixed mineral residue and lactose. It was performed a colorimetric determination and verification of the presence of starch .The rheological tests were carried out in a rotational rheometer and the data was adjusted by Herschel-Bulkley’s model. The statistical analysis was executed by an analysis of variance and the Tukey’s test with 5% significance. The analysis showed that the percentages of lipids of three brands were below the required by legislation. Furthermore, the presence of starch in the composition was detected for all analyzed beverages. Both for the physicochemical and rheological parameters the brands of dairy beverage examined differed between themselves in several parameters. These results indicated the need to establish well-defined identity and quality standards aiming at product quality control and consumer safety improvement.

  11. Alcoholic beverage preference and dietary habits: a systematic literature review

    NARCIS (Netherlands)

    Sluik, D.; Bezemer, R.A.; Sierksma, A.; Feskens, E.J.M.

    2016-01-01

    Introduction: The aim of this review is to systematically and critically evaluate the existing literature into the association between alcoholic beverage preference and dietary habits in adults. Methods: A literature search was conducted in the databases of Medline (Pubmed), ISI Web of Knowledge, an

  12. Do alcoholic beverages interfere in the force of orthodontic elastics?

    Directory of Open Access Journals (Sweden)

    Matheus Melo PITHON

    Full Text Available Objective: To evaluate the effects of different alcoholic beverages on the decline in force of orthodontic elastics. Material and method: In a laboratory study, 6 groups of alcoholic beverages were tested. Control group (Group 1 was composed of distilled water. Experimental groups were Whisky (Group 2, Brandy (Group 3, Vodka (Group 4, Beer (Group 5, Sugar Cane Spirit/Rum (Group 6, Wine (Group 7. In the experimental groups, templates were used to enable elastics to be submerged in the alcoholic beverages for 30 seconds once a day. Force was measured with a digital dynamometer in six different time intervals: baseline, 1, 7, 14, 21 and 28 days. Result: There were no significant differences between the treatments in the time intervals: baseline, 7, 14 and 28 days. There were statistical differences between Group 7 and the others in the first 24 hours, and between Group 1 and the others after 21 days. After 28 days, there were no significant differences in the force pattern among all groups (p<0.05. Conclusion: Alcoholic beverages had no influence on the decline in force of the chain elastics.

  13. Employment Trends; Eating and Beverage Establishments 1958 to 1968, Louisiana.

    Science.gov (United States)

    Louisiana State Dept. of Employment Security, Baton Rouge

    Employment in eating and beverage establishments has grown tremendously in Louisiana. In 1940, United States Census figures showed that 18,400 were employed in the industry, and by 1969, the number had increased to 31,000. The situation in Louisiana may not be typical of other states because of a sharp increase in catering services to offshore oil…

  14. Mannan-stabilized oil-in-water beverage emulsions

    Science.gov (United States)

    The stabilizing effect of spruce galactoglucomannan (GGM) on a model beverage emulsion system was studied and compared to that of guar gum and locust bean gum galactomannans, konjac glucomannan, and corn arabinoxylan. In addition, enzymatic modification was applied on guar gum to examine the effect ...

  15. What Proportion of Preschool-Aged Children Consume Sweetened Beverages?

    Science.gov (United States)

    Nickelson, Jen; Lawrence, Jeannine C.; Parton, Jason M.; Knowlden, Adam P.; McDermott, Robert J.

    2014-01-01

    Background: Obesity affects nearly 17% of US children and youth 2-19?years old and 10% of infants and toddlers under the age of 2?years. One strategy for addressing obesity is to discourage sugar-sweetened beverage (SSB) consumption. Compared with their older school-aged counterparts, children =5?years depend largely on parents for the purchase…

  16. Alcoholic beverage preference and risk of becoming a heavy drinker

    DEFF Research Database (Denmark)

    Jensen, Majken Karoline; Andersen, Anne T; Sørensen, Thorkild I.A.;

    2002-01-01

    Studies have suggested that wine drinkers are at lower risk of death than beer or spirits drinkers. The aim of this study is to examine whether the risk of becoming a heavy or excessive drinker differs among individuals who prefer different types of alcoholic beverages....

  17. Butanol Production from Leftover Beverages and Sport Drinks

    NARCIS (Netherlands)

    Raganati, Francesca; Procentese, Alessandra; Montagnaro, Fabio; Olivieri, Giuseppe; Marzocchella, Antonio

    2015-01-01

    The aim of this paper is twofold: (1) to identify an alternative disposal process for the industry of high-sugar-content beverages (HSCBs) and (2) to contribute to the study of butanol production from non-edible feedstocks. HSCBs were used as a renewable feedstock to produce butanol by Clostridiu

  18. Characteristics of fermented plant beverages in southern Thailand

    Directory of Open Access Journals (Sweden)

    Charernjiratrakul, W.

    2005-05-01

    Full Text Available The characteristics of fermented plant beverages based on a sensory test, physico-chemical properties, enumeration of microorganisms present and their microbiological quality were investigated. A total of 19 samples of beverages collected from various sources in southern Thailand were examined. It was found that odor, color and clarity and the presence of Cu, Zn, K and Na were mainly dependent on the types of plant used and the additive of sugar or honey. Therefore, the appearance of the beverages was light brown and dark brown. An ester smell was occasionally detected. The fermented plant beverages had sour flavor that developed during fermentation and a little sweetness from residual sugar. The taste was related to the amounts of organic acid and sugar as measured in the ranges of 0.98-7.13% (pH 2.63-3.72 and 0.21-4.20%, respectively. The levels of alcohols measured as ethanol were between 0.03-3.32% and methanol in a range of 0.019 0.084%. Methanol production was dependent on both the fermentation process and the plant used. Total coliforms and Escherichia coli were not detected in any sample, whereas other microbes were detected in some samples as were total bacterial count, lactic acid bacteria, yeast and mold in amounts that differed depending on the fermentation time and also the level of sanitation of the production process.

  19. Beer consumers' perceptions of the health aspects of alcoholic beverages.

    Science.gov (United States)

    Wright, C A; Bruhn, C M; Heymann, H; Bamforth, C W

    2008-01-01

    Consumers' perceptions about alcohol are shaped by numerous factors. This environment includes advertisements, public service announcements, product labels, various health claims, and warnings about the dangers of alcohol consumption. This study used focus groups and questionnaires to examine consumers' perceptions of alcoholic beverages based on their nutritional value and health benefits. The overall purpose of this study was to examine beer consumers' perceptions of the health attributes and content of alcoholic beverages. Volunteers were surveyed at large commercial breweries in California, Missouri, and New Hampshire. The anonymous, written survey was presented in a self-explanatory format and was completed in 5 to 10 min. The content and style of the survey were derived from focus groups conducted in California. The data are separated by location, gender, and over or under the age of 30. Parametric data on beverage rating were analyzed using analysis of variance (ANOVA) while the nonparametric data from True/False or Yes/No questions were analyzed using chi-square. Although statistically significant variances did exist between survey location, gender, and age, general trends emerged in areas of inquiry. The findings indicate that a great opportunity exists to inform consumers about the health benefits derived from the moderate consumption of all alcoholic beverages.

  20. Determination of mechanism of flock sediment formation in tea beverages.

    Science.gov (United States)

    Niino, Hitoshi; Sakane, Iwao; Okanoya, Kazunori; Kuribayashi, Syuhei; Kinugasa, Hitoshi

    2005-05-18

    The mechanism of sediment formation during the storage of green tea beverage was investigated. Green tea extract was separated by Diaion HP-20 column chromatography, and a sediment-formation test was performed. Results showed that at least one compound of the substance causing flock sediment was contained in each of the HP-20 nonadsorbed and adsorbed fractions. From the following fractionations and structure analyses, the substance in the HP-20 adsorbed fraction was determined to be 1-O-galloyl-4,6-O-(S)-hexahydroxydiphenoyl-beta-D-glucose (strictinin), which is one of the ellagitannins. Strictinin was hydrolyzed to ellagic acid by heat-sterilization processes such as retort sterilization or the ultra-high temperature processing used during the manufacturing of tea beverages. Ellagic acid combined with proteins in the HP-20 nonadsorbed fraction to form an irreversible sediment of green tea beverage; ellagic acid and proteins were confirmed to be present in that sediment. The HP-20 adsorbed fraction contained little strictinin and formed hardly any sediment, suggesting that control of the strictinin content is significant in avoiding sediment formation during the manufacturing process of tea beverages.

  1. Applying and influence of polymer materials for packaging dairy beverages

    Directory of Open Access Journals (Sweden)

    Milanović Spasenija D.

    2017-01-01

    Full Text Available Functional food is positioned above the traditional, with the potential to improve human health. Thanks to very good physico-mechanical and barrier properties polymers became very popular in food industry as a packaging materials. Wild range of fermented dairy products could be packed in this packaging materials according to their’s inertness as well. Functional milk beverage was obtained from milk with 0,9% milk fat content by applying 10% v/v of kombucha’s inoculum cultivated on a black tea sweetened with sucrose. The beverage was packed in a different packaging materials: polyamid-polyethylen (PA/PE coextruded foil bags and polyprophylen (PP cups closed with aluminium (Al foil lids under atmospheric conditions (ATM. Beverages were storaged for 15 days at 4°C. The quality of kombucha inoculum, milk and obtained kombucha fermented milk beverage were analysed. Characterization of the packaging materials was done by investigating physico-mechanical, barrier and structural properties. The composition and changes in the headspace atmosphere, after production and during the storage, were analysed. The influence of packaging material properties and packaging conditions on the biochemical transformations of the milk’s components (the content of: lactose, L-lactic acid, D-galactose, ethanol, B1 and B2 vitamins influenced by kombucha starter were analysed as well. On the bases of the obtained results of characterisation of packaging materials, it can be concluded that PA/PE and PP materials are proper to be used for analysed beverage’s packaging. Also, there is no significant difference in content of components which were quantified, between analysed materials in correlation with the packed fermented milk beverage. [Projekat Ministarstva nauke Republike Srbije, br. III-46009

  2. Titratable acidity of beverages influences salivary pH recovery

    Directory of Open Access Journals (Sweden)

    Livia Maria Andaló TENUTA

    2015-01-01

    Full Text Available A low pH and a high titratable acidity of juices and cola-based beverages are relevant factors that contribute to dental erosion, but the relative importance of these properties to maintain salivary pH at demineralizing levels for long periods of time after drinking is unknown. In this crossover study conducted in vivo, orange juice, a cola-based soft drink, and a 10% sucrose solution (negative control were tested. These drinks differ in terms of their pH (3.5 ± 0.04, 2.5 ± 0.05, and 5.9 ± 0.1, respectively and titratable acidity (3.17 ± 0.06, 0.57 ± 0.04 and < 0.005 mmols OH- to reach pH 5.5, respectively. Eight volunteers with a normal salivary flow rate and buffering capacity kept 15 mL of each beverage in their mouth for 10 s, expectorated it, and their saliva was collected after 15, 30, 45, 60, 90, and 120 s. The salivary pH, determined using a mini pH electrode, returned to the baseline value at 30 s after expectoration of the cola-based soft drink, but only at 90 s after expectoration of the orange juice. The salivary pH increased to greater than 5.5 at 15 s after expectoration of the cola drink and at 30 s after expectoration of the orange juice. These findings suggest that the titratable acidity of a beverage influences salivary pH values after drinking acidic beverages more than the beverage pH.

  3. Titratable acidity of beverages influences salivary pH recovery.

    Science.gov (United States)

    Tenuta, Livia Maria Andaló; Fernández, Constanza Estefany; Brandão, Ana Carolina Siqueira; Cury, Jaime Aparecido

    2015-01-01

    A low pH and a high titratable acidity of juices and cola-based beverages are relevant factors that contribute to dental erosion, but the relative importance of these properties to maintain salivary pH at demineralizing levels for long periods of time after drinking is unknown. In this crossover study conducted in vivo, orange juice, a cola-based soft drink, and a 10% sucrose solution (negative control) were tested. These drinks differ in terms of their pH (3.5 ± 0.04, 2.5 ± 0.05, and 5.9 ± 0.1, respectively) and titratable acidity (3.17 ± 0.06, 0.57 ± 0.04 and pH 5.5, respectively). Eight volunteers with a normal salivary flow rate and buffering capacity kept 15 mL of each beverage in their mouth for 10 s, expectorated it, and their saliva was collected after 15, 30, 45, 60, 90, and 120 s. The salivary pH, determined using a mini pH electrode, returned to the baseline value at 30 s after expectoration of the cola-based soft drink, but only at 90 s after expectoration of the orange juice. The salivary pH increased to greater than 5.5 at 15 s after expectoration of the cola drink and at 30 s after expectoration of the orange juice. These findings suggest that the titratable acidity of a beverage influences salivary pH values after drinking acidic beverages more than the beverage pH.

  4. PEMANFAATAN KARBON AKTIF ARANG BATUBARA (KAAB UNTUK MENURUNKAN KADAR ION LOGAM BERAT Cu2+ DAN Ag+ PADA LIMBAH CAIR INDUSTRI

    Directory of Open Access Journals (Sweden)

    Kusmiyati Kusmiyati

    2012-05-01

    0.994 for Cu2+ metals ion and 0.984 for the Ag+ metals ion at acidic solution, whereas 0.986 for Cu2+ metals ion and 9.69 for the Ag+ metals ion at neutral pH. Kinetic model of second order rate describe the adsorption process well at acidic and neutral conditions. At the optimum conditions, the correlation coefficient (R2 of 0.998 for Cu2+ and 0.999 for the Ag+ at acidic solution, whereas 0.993 for Cu2+ and 9.998 for the Ag+ at neutral pH were obtained.  Limbah cair industri bisa mengandung ion logam berat seperti Cu2+ dan Ag+ yang berbahaya bagi lingkungan jika dibuang tanpa melalui pengolahan dahulu. Metode yang digunakan untuk mengurangi ion logam berat dalam limbah cair sudah banyak dilakukan, salah satu diantaranya adalah adsorpsi, yaitu memisahkan komponen tertentu dari fluida ke permukaan zat padat. Adsorpsi merupakan metode yang mudah, akan tetapi kebanyakan adsorben yang digunakan harganya mahal, sehingga perlu adanya alternatif adsorben yang murah. Penelitian ini memanfaatkan karbon aktif arang batubara (KAAB sebagai adsorbennya. Arang batubara merupakan limbah hasil pembakaran batubara pada industri, yang berpotensi untuk dikembangkan menjadi adsorben, sehingga dapat mengurangi pencemaran lingkungan. Pengaktifan arang batubara dilakukan dengan merendamnya dalam peroxide kemudian dilakukan pemanasan pada suhu 500°C. Penelitian ini bertujuan untuk mengetahui pengaruh parameter proses (konsentrasi, pH dan waktu proses terhadap persentase ion logam berat teradsorpsi dalam KAAB, mempelajari persamaan kesetimbangan adsorpsi dengan menggunakan model isoterm adsorpsi Langmuir dan Freundlich, dan menghitung konstanta kinetika adsorpsi dengan pendekatan model kinetika pseudo-first-order dan pseudo-second-order. Pelaksanaan penelitian dengan batch, yaitu mengkontakkan 10 gram KAAB dengan 400 ml limbah sintetis. Pengujian kadar ion logam berat menggunakan AAS (Atomic Absorption Spectrophotometer. Hasil penelitian menunjukkan bahwa KAAB dapat digunakan untuk

  5. Food and Beverage Management: An Introduction. Food and Beverage Management Module. Operational Management Programme. Increasing Opportunities for Supervisors and Managers.

    Science.gov (United States)

    Jones, Peter

    This self-instructional unit for supervisors and managers in the British hotel and catering industry is designed to prepare them for the more detailed units in this series, including those on food and beverage control, production, and provision. The document begins with advice on how to use the unit. Three sections cover the following topics: (1)…

  6. PENENTUAN VEKTOR MALARIA DI FLORES

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    Harijani A. Marwoto

    2012-09-01

    Full Text Available A field study on entomology has been conducted in 6 villages which were located in coastal and in-land areas of Sikka Regency of Central Flores since April 1990 - October 1991. The results of this study showed that the suspected malaria vectors in those areas were An. sundaicus, An. subpictus, An. barbirostris, An. aconitus and An. maculatus. Only 3 species were confirmed as vector using ELISA test, i.e. An. sundaicus, An. barbirostris and An. subpictus with sporosoite rates of 4.2%, 2.1% and 0.1% respectively. An. aconitus, a potential malaria vector in Java and in some onther places was not confirmed as vector in Flores yet. The 3 confirmed vectors were also found positive with sporozoites in West Flores and also found predominant in East Flores.

  7. Frontostriatal and behavioral adaptations to daily sugar-sweetened beverage intake: a randomized controlled trial.

    Science.gov (United States)

    Burger, Kyle S

    2017-03-01

    Background: Current obesity theories suggest that the repeated intake of highly palatable high-sugar foods causes adaptions in the striatum, parietal lobe, and prefrontal and visual cortices in the brain that may serve to perpetuate consumption in a feed-forward manner. However, the data for humans are cross-sectional and observational, leaving little ability to determine the temporal precedence of repeated consumption on brain response.Objective: We tested the impact of regular sugar-sweetened beverage intake on brain and behavioral responses to beverage stimuli.Design: We performed an experiment with 20 healthy-weight individuals who were randomly assigned to consume 1 of 2 sugar-sweetened beverages daily for 21 d, underwent 2 functional MRI sessions, and completed behavioral and explicit hedonic assessments.Results: Consistent with preclinical experiments, daily beverage consumption resulted in decreases in dorsal striatal response during receipt of the consumed beverage (r = -0.46) and decreased ventromedial prefrontal response during logo-elicited anticipation (r = -0.44). This decrease in the prefrontal response correlated with increases in behavioral disinhibition toward the logo of the consumed beverage (r = 0.54; P = 0.02). Daily beverage consumption also increased precuneus response to both juice logos compared with a tasteless control (r = 0.45), suggesting a more generalized effect toward beverage cues. Last, the repeated consumption of 1 beverage resulted in an explicit hedonic devaluation of a similar nonconsumed beverage (P sugar-sweetened beverage intake in altering neurobehavioral responses to the regularly consumed beverage that may also extend to other beverage stimuli. Future research is required to provide evidence of replication in a larger sample and to establish whether the neurobehavioral adaptations observed herein are specific to high-sugar and/or nonnutritive-sweetened beverages or more generally related to the repeated consumption of

  8. Beverages Sales in Mexico before and after Implementation of a Sugar Sweetened Beverage Tax

    Science.gov (United States)

    Colchero, M. A; Guerrero-López, Carlos Manuel; Molina, Mariana; Rivera, Juan Angel

    2016-01-01

    Objective To estimate changes in sales of sugar sweetened beverages (SSB) and plain water after a 1 peso per liter excise SSB tax was implemented in Mexico in January 2014. Material and Methods We used sales data from the Monthly Surveys of the Manufacturing Industry from January 2007 to December 2015. We estimated Ordinary Least Squares models to assess changes in per capita sales of SSB and plain water adjusting for seasonality and the global indicator of economic activity. Results We found a decrease of 7.3% in per capita sales of SSB and an increase of 5.2% of per capita sales of plain water in 2014–2015 compared to the pre-tax period (2007–2013). Conclusions Adjusting for variables that change over time and that are associated with the demand for SSB, we found the tax was associated with a reduction in per capita sales of SSB. The effectiveness of the tax should be evaluated in the medium and long term. PMID:27668875

  9. Perbedaan Rerata Kadar Soluble Fms-Like Tyrosine Kinase-1 (Sflt-1 Serum pada Penderita Early Onset, Late Onset Preeklampsia Berat / Eklampsia dan Kehamilan Normal

    Directory of Open Access Journals (Sweden)

    Laila Rahmi

    2016-01-01

    Full Text Available AbstrakPreeklampsia merupakan sumber utama morbiditas dan mortalitas ibu di seluruh dunia. Kegagalan pengaturan dan ketidakseimbangan agen vasoaktif proangiogenik dan antiangiogenik plasenta, soluble fms-like tyrosine kinase-1 (sFlt-1, vascular endothelial growth factor (VEGF dan placental growth factor (PlGF memainkan peran penting dalam patogenesis preeklampsia. Tujuan penelitian ini adalah menentukan perbedaan rerata kadar sFlt-1 serum pada penderita early onset, late onset preeklampsia berat/ eklampsia dan kehamilan normal. Penelitian dilakukan di RSUP Dr. M. Djamil, RS TK. III dr. Reksodiwiryo dan Laboratorium Biologi Molekuler Fakultas Kedokteran Universitas Andalas Padang dari Februari sampai  Desember 2014 dengan desain cross sectional. Subjek berjumlah 84 orang, terdiri dari tiga kelompok, yaitu kelompok early onset preeklampsia berat/ eklampsia, late onset preeklampsia berat/ eklampsia, dan kehamilan normal sebagai kelompok kontrol yang diambil dengan teknik consecutive sampling. Darah dikumpulkan dari subjek penelitian dengan cara intravena kemudian diukur dengan metode ELISA. Rerata kadar sFlt-1 pada kelompok early onset, late onset preeklampsia berat/ eklampsia dan kehamilan normal secara berturut-turut adalah 4,69±0,96 ng/ml, 2,39±0,57 ng/ml, dan 1,23±0,42 ng/ml. Perbedaan ini sangat signifikan dengan uji statistik ANOVA (p<0,05 dan uji Post Hoc Test Multiple Comparisons. Kesimpulan penelitian adalah terdapat perbedaan yang sangat signifikan antara kadar sFlt-1 serum pada kelompok early onset preeklampsia berat/ eklampsia, late onset preeklampsia berat/ eklampsia dan kehamilan normal.Kata kunci: sFlt-1, antiangiogenik, preeklampsia berat/ eklampsia, kehamilan normal AbstractPreeclampsia is a major cause maternal morbidity and mortality in the world. Failure regulation and imbalance of vasoactive agents and antiangiogenic proangiogenik placenta, soluble fms-like tyrosine kinase-1 (sFlt-1, vascular endothelial growth factor

  10. Knowledge, perceptions, and behaviors of adults concerning nonalcoholic beverages suggest some lack of comprehension related to sugars.

    Science.gov (United States)

    Rampersaud, Gail C; Kim, Hyeyoung; Gao, Zhifeng; House, Lisa A

    2014-02-01

    Key recommendations in the 2010 Dietary Guidelines for Americans and US Department of Agriculture's MyPlate are to reduce the intake of added sugars, particularly from sugar-sweetened beverages, and drink water instead of "sugary" beverages. However, little is known about consumer knowledge, perceptions, and behaviors regarding sugars in beverages. We hypothesized that consumers would have limited or inaccurate knowledge of the sugars in beverages and that their beverage consumption behaviors would not reflect their primary concerns related to sugars in beverages. An online survey was completed by 3361 adults 18 years and older residing throughout the United States. Water was consumed in the highest amounts followed by (in descending amounts) other beverages (includes coffee and tea), added sugar beverages, milk, diet drinks, and 100% fruit juice and blends. Participants primarily associated the term "sugary" with beverages containing added sugars; however, almost 40% identified 100% fruit juice as sugary. Some participants misidentified the types of sugars in beverages, particularly with respect to milk and 100% fruit juices. Generally, beverage choices were consistent with stated concerns about total, added, or natural sugars; however, less than 40% of participants identified added sugars as a primary concern when choosing beverages despite public health recommendations to reduce the intake of added sugars and sugar-sweetened beverages. Results suggest that there may be a considerable level of consumer misunderstanding or confusion about the types of sugars in beverages. More consumer research and education are needed with the goal of helping consumers make more informed and healthy beverage choices.

  11. PENGARUH BLANCHING TERHADAP AKTIVITAS ANTIOKSIDAN, KADAR FENOL, FLAVONOID, DAN TANIN TERKONDENSASI KUNIR PUTIH (Curcuma mangga Val. Blanching Effects on Antioxidant Activity, Phenol, Flavonoid and Condensed Tannin Contents of White Saffron (Curcuma mang

    Directory of Open Access Journals (Sweden)

    Dwiyati Pujimulyani

    2012-05-01

    Full Text Available The purposes of this research were to examine antioxidant activity, total phenolic content (TPC, total flavonoid content(TFC, and condensed tannin content (CTC of blanced white saffron that were extracted with methanol : HCl=1000 :1.White saffron rhizomes were peeled, washed and blanched in the media of 0.0 5% and 0 % citric acid solution at 100 ºC for 5 and 10 minutes. �hite saffrons were evaluated antioxidant activity using 2-2-diphenyl-1-picrylhydrazyl (DPPH, TPC, TFC, and CTC. Blanched white saffron in the media of 0.05%, temperature 100 ºC for  5 minutes significantly increased the antioxidant  activity (from 87.38 to 90.90 % RSA, TPC (from 58.35 to 81.80 mg GAE/g, TFC (from12.82 to 24.69 mg QE/g, and CTC (from 6.10 to 10.59 mg CE/g compare to the non-blanched. The antioxidant activ-ity of blanched white saffron has significantly positive correlation with TPC, TFC, and CTC. ABSTRAK Tujuan penelitian ini adalah mengetahui pengaruh blanching terhadap aktivitas antioksidan kadar fenol total, flavonoid total dan kadar tanin terkondensasi kunir putih yang diekstrak dengan pelarut metanol : HCl = 1000 : 1.  Kunir putih dikupas, dicuci, dilakukan blanching dalam media asam sitrat 0,05 % dan 0 % (akuades, pada suhu 100 ºC selama5 dan 10 menit. Kunir putih diuji aktivitas antioksidan dengan metode 2-2-diphenyl-1-picrylhydrazyl (DPPH, kadarfenol total, flavonoid total dan tanin terkondensasi. Blanching dalam media asam sitrat 0,05 %, suhu 100 ºC selama5 menit dapat meningkatkan secara nyata aktivitas antioksidan dari 87,38 menjadi 90,90 % RSA (Radical Scaveng-ing Activity, kadar fenol total dari 58,35 menjadi 81,80 mg Ekivalen Asam Galat (EAG/g, flavonoid total dari 12,82menjadi 24,69 mg ekivalen kuersetin (EK/g dan tanin terkondensasi dari 6,10 menjadi 10,59 mg Ekivalen Catechin(EC/g dibanding kunir putih tanpa blanching. Aktivitas antioksidan kunir putih yang telah mengalami blanching dalammedia asam sitrat 0 % maupun 0,05 % berkorelasi

  12. Exposure to bisphenol A from drinking canned beverages increases blood pressure: randomized crossover trial.

    Science.gov (United States)

    Bae, Sanghyuk; Hong, Yun-Chul

    2015-02-01

    Bisphenol A (BPA) is a chemical used in plastic bottles and inner coating of beverage cans, and its exposure is almost ubiquitous. BPA has been associated with hypertension and decreased heart rate variability in the previous studies. The aim of the present study was to determine whether increased BPA exposure from consumption of canned beverage actually affects blood pressure and heart rate variability. We conducted a randomized crossover trial with noninstitutionalized adults, who were aged ≥60 years and recruited from a local community center. A total of 60 participants visited the study site 3 times, and they were provided the same beverage in 2 glass bottles, 2 cans, or 1 can and 1 glass bottle at a time. The sequence of the beverage was randomized. We then measured urinary BPA concentration, blood pressure, and heart rate variability 2 hours after the consumption of each beverage. The paired t test and mixed model were used to compare the differences. The urinary BPA concentration increased after consuming canned beverages by >1600% compared with that after consuming glass bottled beverages. Systolic blood pressure adjusted for daily variance increased by ≈4.5 mm Hg after consuming 2 canned beverages compared with that after consuming 2 glass bottled beverages, and the difference was statistically significant. The parameters of the heart rate variability did not show statistically significant differences.The present study demonstrated that consuming canned beverage and consequent increase of BPA exposure increase blood pressure acutely.

  13. Effects of initial air removal methods on microorganisms and characteristics of fermented plant beverages.

    Science.gov (United States)

    Kantachote, Duangporn; Charernjiratrakul, Wilawan

    2008-01-15

    The effects of 3 different methods for removing the initial air on the properties of fermented plant beverages produced from phom-nang seaweed (Gracilaria fisheri) and wild forest noni (Morinda coreia Ham.) were investigated. Only method M which covered the space above the fermentation liquid with a water filled plastic bag produced no surface film of yeast, had the highest acidity and also antibacterial activity from both plants after 90 days of fermentation. However, the yeast count still exceeded the standard guidelines for plant beverages. The fermented beverage from wild forest noni showed more antibacterial activity against 3 of 4 pathogenic bacteria tested than that from the phomnang seaweed, probably for its higher levels of acidity and ethanol content. Lactic Acid Bacteria (LAB) isolated from the fermentation samples from days 1-5 using the method M from both fermented plant beverages were Leuconostoc mesenteroides supsp. mesenteroides and Leu. mesenteroides subsp. dextranicum while presence of Lactobacilus plantarum was only recorded at days 4-5 in the wild forest noni beverage. From days 6-14 the isolates were Lactobacillus plantarum, Lactobacillus fermentum and Lactobacillus brevis from wild forest noni beverage, whereas only L. brevis was not detected in the seaweed beverage. During days 21-45 both beverages had a similar LAB population of L. plantarum and L. brevis while L. coryniformis was only found in the wild forest noni beverage. Between days 60-90 in both plant beverages only L. plantarum and Lactobacillius sp. were detected.

  14. Consuming calories and creating cavities: beverages NZ children associate with sport.

    Science.gov (United States)

    Smith, Moira; Jenkin, Gabrielle; Signal, Louise; McLean, Rachael

    2014-10-01

    Sugar-sweetened beverages (SSBs) are widely available, discounted and promoted, and despite recommendations to the contrary, frequently consumed by children. They provide few nutritional benefits, and their consumption is implicated in a number of poor health outcomes. This study examined the nature of the beverages that sport-playing New Zealand (NZ) children associate with sport. It assessed how well the beverages aligned with nutrition guidelines and relevant regulations, and their likely impacts on health. Eighty-two children (38 girls and 44 boys) aged 10-12 years were purposively selected from netball, rugby and football clubs in low and high socioeconomic neighbourhoods, in Wellington, New Zealand (NZ). Children photographed beverages they associated with sport. The beverages were then purchased and analysed in accordance with NZ nutrition guidelines, and relevant content and labelling regulations, by: package and serving size; energy, sugar, sodium and caffeine content; pH; and advisory statements. The beverages the children associated with sport overwhelmingly had characteristics which do not support children in adhering to NZ nutrition guidelines. Implementing public health mechanisms, such as healthy food and beverage policies, widely promoting water as the beverage of choice in sport, and implementing healthy eating and drinking campaigns in sports clubs, would assist children who play organised sport to select beverages that are in keeping with children's nutrition guidelines. As part of a comprehensive public health approach they would also reduce the substantial, unnecessary and potentially harmful contribution sugar-sweetened beverages make to their diet.

  15. Reduced Availability of Sugar-Sweetened Beverages and Diet Soda Has a Limited Impact on Beverage Consumption Patterns in Maine High School Youth

    Science.gov (United States)

    Whatley Blum, Janet E.; Davee, Anne-Marie; Beaudoin, Christina M.; Jenkins, Paul L.; Kaley, Lori A.; Wigand, Debra A.

    2008-01-01

    Objective: To examine change in high school students' beverage consumption patterns pre- and post-intervention of reduced availability of sugar-sweetened beverages (SSB) and diet soda in school food venues. Design: A prospective, quasi-experimental, nonrandomized study design. Setting: Public high schools. Participants: A convenience sample from…

  16. Characteristics of bacterial and fungal growth in plastic bottled beverages under a consuming condition model.

    Science.gov (United States)

    Watanabe, Maiko; Ohnishi, Takahiro; Araki, Emiko; Kanda, Takashi; Tomita, Atsuko; Ozawa, Kazuhiro; Goto, Keiichi; Sugiyama, Kanji; Konuma, Hirotaka; Hara-Kudo, Yukiko

    2014-01-01

    Microbial contamination in unfinished beverages can occur when drinking directly from the bottle. Various microorganisms, including foodborne pathogens, are able to grow in these beverages at room temperature or in a refrigerator. In this study, we elucidated the characteristics of microorganism growth in bottled beverages under consuming condition models. Furthermore, we provide insight into the safety of partially consumed bottled beverages with respect to food hygiene. We inoculated microorganisms, including foodborne pathogens, into various plastic bottled beverages and analysed the dynamic growth of microorganisms as well as bacterial toxin production in the beverages. Eight bottled beverage types were tested in this study, namely green tea, apple juice drink, tomato juice, carbonated drink, sport drink, coffee with milk, isotonic water and mineral water, and in these beverages several microorganism types were used: nine bacteria including three toxin producers, three yeasts, and five moulds. Following inoculation, the bottles were incubated at 35°C for 48 h for bacteria, 25°C for 48 h for yeasts, and 25°C for 28 days for moulds. During the incubation period, the number of bacteria and yeasts and visible changes in mould-growth were determined over time. Our results indicated that combinations of the beverage types and microorganism species correlated with the degree of growth. Regarding factors that affect the growth and toxin-productivity of microorganisms in beverages, it is speculated that the pH, static/shaking culture, temperature, additives, or ingredients, such as carbon dioxide or organic matter (especially of plant origin), may be important for microorganism growth in beverages. Our results suggest that various types of unfinished beverages have microorganism growth and can include food borne pathogens and bacterial toxins. Therefore, our results indicate that in terms of food hygiene it is necessary to consume beverages immediately after opening

  17. The Enzymatic Approach to Making of Alcoholic Beverages

    Directory of Open Access Journals (Sweden)

    Dilbar Mirzarakhmetova

    2011-11-01

    Full Text Available Immobilized yeast invertase was applied for treatment of alcoholic beverages with the aim of transformation of higher alcohols into alkylfructosides. Gas-liquid chromatography of treated water-alcoholic medium containing 3.0 mg/l isoamyl alcohol and 4% saccharose by immobilized invertase had shown the convertion of 40% isoamyl alcohol, which amounts to 1.8 mg/l absolute alcohol. Other parameters remained at the previous level. The high level of enzyme activity was observed when the initial concentration of sucrose in the reaction mixture attained 4.0-12.5%. Tasting of treated samples indicated the improvement of quality and degustational properties of beverages, they had softer and more harmonious taste and aroma in comparison with control sample and finished Vodka, which completed the cycle of technological processing.

  18. The prices of alcoholic beverages in the Nordic countries.

    Science.gov (United States)

    Horverak, O; Osterberg, E

    1992-10-01

    Apart from Denmark, all the Nordic countries have state-owned monopolies which handle all of the off-premise retail sales of wine and spirits. In some of the countries, the state monopoly also distributes strong and medium-strong beer. This paper discusses how the prices of beer, wine and spirits are set in the Nordic countries and compares the setting of prices in each. The paper shows that there are great differences both between the prices of alcoholic beverages in the Nordic countries and between the price-fixing mechanisms. The main part of the price differential is due to differences in taxation, but substantial discrepancies still exist when we look at prices exclusive of alcohol taxes. The reason for this is to be found in differences in profits and in the efficiency of producing and distributing alcoholic beverages. According to our data, it seems that some of the state monopolies are more effective than firms in the Danish market.

  19. Kombucha - functional beverage: Composition, characteristics and process of biotransformation

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    Markov Siniša L.

    2003-01-01

    Full Text Available Kombucha is a refreshing beverage obtained by the proces of biotransformation of sugared tea with a tea fungus. Kombucha is also frequently called "tea fungus" in the literature, although there is actually no fungus involved in the fermentation. The tea fungus is a symbiotic association of native yeasts and Acetobacteriaceae species fermenting sugared (5-10% black tea (0.2-0.5% into a kombucha beverage. After about 7-10 days incubation at room temperature, kombucha is ready. Growth patterns of tea fungus microorganisms during the biotransformation process of kombucha are not well documented. Tea fungus produces many substances, which with the supply of tea nutrients, give the drink its unusual flavour and healthy properties.

  20. Photostability of rebaudioside A and stevioside in beverages.

    Science.gov (United States)

    Clos, John F; DuBois, Grant E; Prakash, Indra

    2008-09-24

    The Coca-Cola Company and Cargill, Inc. have initiated the development and commercialization of the Stevia rebaudiana (Bertoni) derived sweetener rebaudioside A. Efforts were focused on high purity rebaudioside A (>97% by HPLC), commonly known as rebiana. In the course of the development program, extensive stability studies were carried out on rebiana, all supporting good stability for use in all food and beverage applications, including conditions where rebiana-sweetened beverages were exposed to light. Our findings on rebiana light stability refute those of an earlier study that suggested rebaudioside A to be unstable to sunlight exposure, while the structurally homologous stevioside is stable. We replicated the earlier study and found no significant photodegradation for either rebaudioside A or stevioside.

  1. Food and beverage policies and public health ethics.

    Science.gov (United States)

    Resnik, David B

    2015-06-01

    Government food and beverage policies can play an important role in promoting public health. Few people would question this assumption. Difficult questions can arise, however, when policymakers, public health officials, citizens, and businesses deliberate about food and beverage policies, because competing values may be at stake, such as public health, individual autonomy, personal responsibility, economic prosperity, and fairness. An ethically justified policy strikes a reasonable among competing values by meeting the following criteria: (1) the policy serves important social goal(s); (2) the policy is likely to be effective at achieving those goal(s); (3) less burdensome options are not likely to be effective at achieving the goals; (4) the policy is fair.

  2. Effect of beverage glucose and sodium content on fluid delivery

    OpenAIRE

    Cole Johnny; Clarke Juliette; Currell Kevin; Jeukendrup Asker E; Blannin Andrew K

    2009-01-01

    Abstract Background Rapid fluid delivery from ingested beverages is the goal of oral rehydration solutions (ORS) and sports drinks. Objective The aim of the present study was to investigate the effects of increasing carbohydrate and sodium content upon fluid delivery using a deuterium oxide (D2O) tracer. Design Twenty healthy male subjects were divided into two groups of 10, the first group was a carbohydrate group (CHO) and the second a sodium group (Na). The CHO group ingested four differen...

  3. Carbohydrate feeding and exercise: effect of beverage carbohydrate content.

    Science.gov (United States)

    Murray, R; Seifert, J G; Eddy, D E; Paul, G L; Halaby, G A

    1989-01-01

    The purpose of this study was to determine the effect of ingesting fluids of varying carbohydrate content upon sensory response, physiologic function, and exercise performance during 1.25 h of intermittent cycling in a warm environment (Tdb = 33.4 degrees C). Twelve subjects (7 male, 5 female) completed four separate exercise sessions; each session consisted of three 20 min bouts of cycling at 65% VO2max, with each bout followed by 5 min rest. A timed cycling task (1200 pedal revolutions) completed each exercise session. Immediately prior to the first 20 min cycling bout and during each rest period, subjects consumed 2.5 ml.kg BW-1 of water placebo (WP), or solutions of 6%, 8%, or 10% sucrose with electrolytes (20 mmol.l-1 Na+, 3.2 mmol.l-1 K+). Beverages were administered in double blind, counterbalanced order. Mean (+/- SE) times for the 1200 cycling task differed significantly: WP = 13.62 +/- 0.33 min, *6% = 13.03 +/- 0.24 min, 8% = 13.30 +/- 0.25 min, 10% = 13.57 +/- 0.22 min (* = different from WP and 10%, P less than 0.05). Compared to WP, ingestion of the CHO beverages resulted in higher plasma glucose and insulin concentrations, and higher RER values during the final 20 min of exercise (P less than 0.05). Markers of physiologic function and sensory perception changed similarly throughout exercise; no differences were observed among subjects in response to beverage treatments for changes in plasma concentrations of lactate, sodium, potassium, for changes in plasma volume, plasma osmolality, rectal temperature, heart rate, oxygen uptake, rating of perceived exertion, or for indices of gastrointestinal distress, perceived thirst, and overall beverage acceptance.(ABSTRACT TRUNCATED AT 250 WORDS)

  4. Building a beverage for recovery from endurance activity: a review.

    Science.gov (United States)

    Spaccarotella, Kim J; Andzel, Walter D

    2011-11-01

    Recovery beverages are commonly used by endurance and team-sport athletes during the time between exercise sessions. Practical recommendations on the optimal nutrient composition of these drinks and timing of their consumption are therefore needed. This article summarizes research to date on the use of recovery beverages after aerobic activities and provides the following recommendations for practitioners on the optimal formula and timing of use for endurance and team-sport athletes. Current evidence suggests that, to maximize glycogen resynthesis, athletes should consume about 1.2 g carbohydrate per kilogram body weight as glucose and sucrose immediately after exercise and each hour thereafter for 4-6 hours postexercise. Alternatively, they may consume 0.8 g·kg(-1)·h(-1) in combination with 0.4 g·kg(-1)·h(-1) amino acids or protein. Liquids provide valuable fluids for rehydration, and an ideal recovery beverage should not only contain carbohydrate and protein but also contain electrolytes, including about 0.3-0.7 g sodium·per liter fluid to help restore sodium lost through sweat. Commercial beverages with this type of nutrient composition are effective, and recent work indicates that chocolate milk may be as effective as or superior to these in promoting recovery. Research regarding the effects of specific types of amino acids and antioxidants on recovery is mixed; thus, further investigation is needed before specific recommendations about these nutrients can be made. Future studies that include women and athletes representing a variety of sports, ages, and training levels and that use consistent methodology will lead to a better understanding of the effects of postexercise intake on recovery.

  5. Iodine content in drinking water and other beverages in Denmark

    DEFF Research Database (Denmark)

    Rasmussen, Lone Banke; Larsen, Erik Huusfeldt; Ovesen, L.

    2000-01-01

    Objective: To investigate the variation in iodine content in drinking water in Denmark and to determine the difference in iodine content between organic and non-organic milk. Further, to analyse the iodine content in other beverages. Design and setting: Tap water samples were collected from 41 ev...... geographical (and seasonal) variations in iodine concentrations were found in different beverages supplying an appreciable part of the iodine in the Danish diet. This knowledge is important when calculating the iodine intake from dietary intake studies.......Objective: To investigate the variation in iodine content in drinking water in Denmark and to determine the difference in iodine content between organic and non-organic milk. Further, to analyse the iodine content in other beverages. Design and setting: Tap water samples were collected from 41...... coupled mass spectrometry. Results: Iodine in tap water varied from 2.1 to 30.2 mu g/l; the iodine content was in general highest in the eastern part of Denmark and lowest in the western part of Denmark. Organic milk was found to have a lower iodine content than non-organic milk. Conclusions: Large...

  6. Caffeine and theobromine levels in selected Nigerian beverages.

    Science.gov (United States)

    Eteng, M U; Eyong, E U; Eka, O U; Umoh, I B; Ebong, P E; Ettarh, R R

    1999-01-01

    Caffeine and theobromine contents (mg/g) were determined in samples of selected Nigerian beverage products. The beverages were cocoa (Milo, Bournvita, Rosevita and Enervita), coffee (Nescafe, Bongo, and Maxwell House decaffeinated) and tea (Lipton). The theobromine contents of samples of Milo, Bournvita, Rosevita, Enervita, Nescafe, Bongo, Maxwell House decaffeinated coffee and Lipton were 62.10+/-5.21, 64.80+/-6.72, 82.80+/-4.43, 80.37+/-6.80, 27.00+/-4.31, 14.67+/-2.90, 23.46+/-3.13 and 12.60+/-1.52, respectively. The corresponding caffeine contents of these samples were 2.78+/-0.43 (Milo), 3.17+/-0.36 (Bournvita), 0.92+/-0.51 (Rosevita), 1.05+/-0.68 (Enervita), 93.66+/-8.91 (Nescafe), 6.47+/-2.42 (Bongo), 37.22+/-5.34 (Lipton), and 0.21+/-0.11 (Maxwell House decaffeinated coffee). Semi-processed cocoa beverages (Rosevita and Enervita) had significantly (p theobromine compared with the finished cocoas (Milo and Bournvita). Similarly, Nescafe contained significantly (p < 0.05) higher levels of caffeine compared to Maxwell House (decaffeinated coffee) and Bongo. Levels of caffeine in Lipton tea were moderate.

  7. Parakari, an indigenous fermented beverage using amylolytic Rhizopus in Guyana.

    Science.gov (United States)

    Henkel, Terry W

    2005-01-01

    The alcoholic beverage parakari is a product of cassava (Manihot esculenta Crantz) fermentation by Amerindians of Guyana. While fermented beverage production is nearly universal among indigenous Amazonians, parakari is unique among New World beverages because it involves the use of an amylolytic mold (Rhizopus sp., Mucoraceae, Zygomycota) followed by a solid substratum ethanol fermentation. The mycological significance of this dual fermentation process previously was unrecognized. A detailed study of parakari fermentation was made in the Wapisiana Amerindian village of Aishalton, South Rupununi, Guyana. Thirty steps were involved in parakari manufacture, and these exhibited a high degree of sophistication, including the use of specific cassava varieties, control of culture temperature and boosting of Rhizopus inoculum potential with purified starch additives. During the fermentation process, changes in glucose content, pH, flavor, odor and culture characteristics were concomitant with a desirable finished product. Parakari is the only known example of an indigenous New World fermentation that uses an amylolytic mold, likely resulting from domestication of a wild Rhizopus species in the distant past. Parakari production is remarkably similar to dual fermentations of Asia, yet it was independently derived.

  8. GAMBARAN PENGENDALIAN KADAR GULA DARAH DAN HbA1C PADA PASIEN DIABETES MELLITUS TIPE 2 YANG DIRAWAT DI RSUP SANGLAH PERIODE JANUARI-MEI 2014

    Directory of Open Access Journals (Sweden)

    Putu Ugi Sugandha

    2015-04-01

    Full Text Available Diabetes Mellitus (DM adalah penyakit kronis yang memerlukan penanganan yang berkelanjutan untuk mengontrol gula darah dan berbagai faktor risiko lainnya. Dari epidemiologi, terdapat kecenderungan peningkatan insiden dan prevalensi DM tipe 2 di Indonesia. Dari beberapa penelitian lain pengendalian DM cenderung buruk yang disebabkan oleh multifaktor. Penelitian ini merupakan penelitian deskriptif dengan menggunakan pendekatan cross sectional yang bertujuan mengetahui gambaran pengendalian kadar gula darah dan HbA1C berdasarkan jenis kelamin pada pasien DM tipe 2 di RSUP Sanglah. Data yang digunakan pada penelitian ini adalah data hasil pemeriksaan gula darah 2 jam post prandial dan HbA1C pada pasien DM tipe 2 yang dirawat di RSUP Sanglah Denpasar yang didapatkan sebanyak 25 pasien dengan teknik accidental sampling. Dari hasil penelitian ditemukan sebagian besar sampel laki-laki maupun perempuan memiliki status pengendalian gula darah dan HbA1C yang buruk. Kesimpulan dalam penelitian ini adalah pengendalian DM tipe 2 cenderung buruk pada pasien yang dirawat inap di RSUP Sanglah periode Januari–Mei 2014.    

  9. MARKETING MIX FACTORS THAT INFLUENCE THE DESIRE TO PURCHASE FRUIT BEVERAGES IN THE CITY OF BOGOR

    OpenAIRE

    Iffatul Ulfah; Ujang Sumarwan; Dodik Ridho Nurrochmat

    2016-01-01

    The objectives of this research were 1) to analyze marketing mix factors that influence the desire to purchase fruit beverages, 2) to formulate the marketing strategies of fruit beverages at restaurant based on fruit beverages in the city of Bogor. This research was conducted by using descriptive methods through survey approach. Data was collected in questionnaires, using non probability sample approach with convenience sampling technique. Variables measured  were 7P’s marketing mix factors, ...

  10. Effects of Beverages on Alcohol Metabolism: Potential Health Benefits and Harmful Impacts

    OpenAIRE

    Fang Wang; Yu-Jie Zhang; Yue Zhou; Ya Li; Tong Zhou; Jie Zheng; Jiao-Jiao Zhang; Sha Li; Dong-Ping Xu; Hua-Bin Li

    2016-01-01

    Nonalcoholic beverages are usually consumed accompanying alcoholic drinks, and their effects on alcohol metabolism are unclear in vivo. In this study, the effects of 20 nonalcoholic beverages on alcohol metabolism and liver injury caused by alcohol were evaluated in mice. Kunming mice were orally fed with alcohol (52%, v/v) and beverages. The concentrations of ethanol and acetaldehyde in blood as well as the activities of alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) in liver ...

  11. The effects of different beverage intake on blood components during exercise under high-temperature environment

    OpenAIRE

    Baek, Soon Gi

    2013-01-01

    High temperature environment causes detrimental effects on health. In the present study, the effects of intake of several kinds of beverage on blood components during exercise under the high temperature environment were evaluated. The 10 subjects were student of the H University. Exercise intensity was 50–60% O2maxx and treadmill exercise was continued for 1 h. The kinds of beverage were water, ion beverage, cucumber drink. Blood sampling was performed before the exercise, immediately finishi...

  12. Production of indigenous alcoholic beverages in a rural village of Tanzania

    OpenAIRE

    Kubo, Ryosuke

    2014-01-01

    In this study, the production techniques of indigenous alcoholic beverages in a rural village in Tanzania were investigated. In the village, three different kinds of alcoholic beverages were produced: a maize turbid beer (komoni), a straw beer (kimpumu) and a hybrid straw beer (kiambule). In the course of the production of these three alcoholic beverages, two different kinds of porridge, a fermented porridge (nyambo) as a source of yeasts and a sweet porridge (kikonde) as a source of sacchari...

  13. Factors that influence beverage choices at meal times. An application of the food choice kaleidoscope framework.

    Science.gov (United States)

    Mueller Loose, S; Jaeger, S R

    2012-12-01

    Beverages are consumed at almost every meal occasion, but knowledge about the factors that influence beverage choice is less than for food choice. The aim of this research was to characterize and quantify factors that influence beverage choices at meal times. Insights into what beverages are chosen by whom, when and where can be helpful for manufacturers, dieticians/health care providers, and health policy makers. A descriptive framework - the food choice kaleidoscope (Jaeger et al., 2011) - was applied to self-reported 24h food recall data from a sample of New Zealand consumers. Participants (n=164) described 8356 meal occasions in terms of foods and beverages consumed, and the contextual characteristics of the occasion. Beverage choice was explored with random-parameter logit regressions to reveal influences linked to food items eaten, context factors and person factors. Thereby this study contributed to the food choice kaleidoscope research approach by expressing the degree of context dependency in the form of odds ratios and according significance levels. The exploration of co-occurrence of beverages with food items suggests that beverage-meal item combinations can be meal specific. Furthermore, this study integrates psychographic variables into the 'person' mirror of the food choice kaleidoscope. A measure of habit in beverage choice was obtained from the inter-participant correlation.

  14. International Space Station (ISS) Potable Water Dispenser (PWD) Beverage Adapter (BA) Redesign

    Science.gov (United States)

    Edgerly, Rachel; Benoit, Jace; Shindo, David

    2011-01-01

    The Potable Water Dispenser used on the International Space Station (ISS) interfaces with food and drink packages using the Beverage Adapter and Needle. Unexpected leakage has been seen in this interface. The Beverage Adapter used on-orbit was returned to the ground for Test, Teardown, and Evaluation. The results of that investigation prompted a redesign of the Beverage Adapter and Needle. The Beverage Adapter materials will be changed to be more corrosion resistant, and the Needle will be redesigned to preclude leakage. The redesigns have been tested and proven.

  15. Beverage consumption of mother-toddler dyads in families with limited incomes.

    Science.gov (United States)

    Hoerr, Sharon L; Lee, Seung-Yeon; Schiffman, Rachel F; Horodynski, Mildred Omar; McKelvey, Lorraine

    2006-12-01

    Beverage intake and diet quality of toddlers from families with limited incomes were described and compared to their mother's beverage intake. At both 2 and 3 years of age, the children's average milk intake was adequate, the juice intake was twice that recommended, and the intake of sweetened beverages was high. Mothers who consumed more than 12 fl oz of soft drinks per day were nearly four times more likely to have a child with poor diet quality. Health practitioners should do focused screening of mothers' and children's beverage intakes to quickly assess those at high risk for poor diets.

  16. Absorption of folic acid and ascorbic acid from nutrient comparable beverages.

    Science.gov (United States)

    Carter, Brett; Monsivais, Pablo; Drewnowski, Adam

    2010-01-01

    One hundred percent fruit juices can help consumers increase the nutrient content of the diet since these beverages can be naturally rich in micronutrients. Micronutrient-fortified low-calorie beverages are an important alternative to those wishing to minimize their calorie intakes. However, little is known about the bioavailability of nutrients from fortified beverages relative to 100% fruit juices. The present study examined the bioavailability of ascorbic acid (AA) and folic acid (FA) in 100% orange juice (OJ) and a low-calorie beverage fortified with these nutrients. In a within-subjects, cross-over design, 12 adult men consumed a 591 mL serving of OJ, a low-calorie beverage fortified with AA and FA, and 1% low fat milk. Participants were aged 20 to 35 y, with body mass indexes between 20 and 30 kg/m(2). Blood plasma concentrations of AA and serum concentrations of FA were assayed by serial blood draws, made at 30 min intervals for 4.5 h. Blood plasma concentration of AA was significantly greater after ingestion of the fortified beverage compared to after OJ ingestion. However, the bioavailability of AA did not significantly differ from that of OJ. Analyses of FA indicated no significant difference between fortified beverage and OJ. Consumption of both vitamin containing beverages led to higher concentrations of AA and FA than the milk control. This study showed that similar levels of AA and FA bioavailability can be attained through ingestion of 100% OJ and a fortified beverage.

  17. Hubungan Kadar Laktat Dehidrogenase dengan Stadium Limfoma Maligna Non Hodgkin di Rumah Sakit Dr. M. Djamil Padang periode Desember 2009 sampai Maret 2013

    Directory of Open Access Journals (Sweden)

    Dian Rahma Kasir

    2014-05-01

    Full Text Available AbstrakAwal abad ke-2l masyarakat Indonesia mengalami transisi epidemiologi penyakit. Perubahan pola penyakit ini dapat dilihat dari peningkatan insiden penyakit kanker sebagai penyebab kematian di Indonesia dalam 10 tahun terakhir, yaitu dari urutan ke-12 menjadi urutan ke-6. Di Indonesia, limfoma non Hodgkin (LNH menduduki urutan keenam keganansan yang sering terjadi. Berdasarkan penelitian yang dilakukan oleh Olivia Putri Perdana di bagian patologi anatomi Fakultas Kedokteran Universitas Andalas didapatkan data bahwa pada januari 1997-desember 2001 terdapat 70 (81,39% penderita limfoma maligna non Hodgkin dari keseluruhan penderita limfoma maligna. Penelitian ini bertujuan untuk mengetahui hubungan kadar laktat dehidrogenase (LDH dengan stadium pada penderita limfoma maligna non Hodgkin. Penelitian ini adalah penelitian analitik dengan pendekatan cross sectional dengan menggunakan data yang bersumber dari rekam medik pasien. Populasi dari penelitian ini adalah data rekam medik seluruh penderita limfoma maligna non hodgkin yang berobat ke RSUP Dr. M. Djamil Padang yaitu 317 data rekam medik, tetapi yang memenuhi syarat untuk menjadi sampel hanya 40 data. Analisis statistik yang digunakan adalah uji T. Hasil uji statistik menunjukkan adanya hubungan kadar laktat dehidrogenase dengan stadium pada penderita limfoma non Hodgkin (P = 0,001. Diketahui nilai laktat dehidrogenase pada stadium III-IV lebih tinggi daripada nilai laktat dehidrogenase pada stadium I-II.Kata kunci: Laktat dehidrogenase, Limfoma maligna non Hodgkin, Stadium AbstractEarly 21th century, Indonesian society in transition epidemiology of the disease. Changing patterns of disease can be seen from the increased incidence of cancer as a cause of death in Indonesia in the last 10 years, ie from 12th to 6th order. In Indonesia, non-Hodgkin's lymphoma (NHL ranks sixt frequent in all of cancer. Based on research conducted by Olivia Putri Perdana in anatomic pathology at the Faculty of

  18. Fluids Intake and Beverage Consumption Pattern among University Students

    Directory of Open Access Journals (Sweden)

    Jamal Ghaemmaghami

    2011-07-01

    Full Text Available Background: Insufficient and inappropriate daily fluid intake in a long period may have adverseeffect on human's health. Therefore, the present study evaluated the amounts and sources of fluidsconsumed by university students to determine whether these amounts and sources of fluid wereenough and appropriate.Methods: In this descriptive study, 245 (142 females and 103 males volunteer students of TabrizUniversity of Medical Sciences in 2009 were recruited. Food and fluid intake of subjects were assessedby 24-hour recall method of 3 days (two week days and one week- end included. Dietaryintake of subjects was analyzed by Nutritionist III software program. The mean total fluid intake(drinking fluid values merged with data on the water content of foods and the rate of metabolicwater were figured out. Comparisons of the results with recommended dietary values were madeusing student's t-test.. Data of dietary intakes for two under-reporter female subjects were notincluded in the statistical analysis.Results: Daily total mean of fluid intake for girls (1598±40ml and boys (1861±59ml reflect thesum of beverages (Girls, 818±29ml; boys, 1147±57ml and food water (Girls, 780±47ml; boys,714±86m. The most consumed beverage for girls and boys were water (40% and tea (49%respectively. Daily mean intake of milk for girls and boys were 106.31±10ml (13% and57.30±11ml (5%, respectively.Conclusion: The mean daily fluid intake of subjects, specially water, and milk was lower than recommendedvalues. Therefore, there is an urgent need for tailored nutrition intervention targetingthe young adults to improve their beverage choices.

  19. Obesity, international food and beverage industries and self-regulation

    DEFF Research Database (Denmark)

    Jensen, Jørgen Dejgård; Ronit, Karsten

    2015-01-01

    This article explores how large international companies in the breakfast cereal, snack, and beverage industries address the issue of obesity, and how their strategies are governed by various forms of self-regulation. In a first step, we study websites of ten companies and identify five different......-depth investigation. This analysis reveals different types of self-regulation strategies, reflecting differences in levels of commitment and instrumentation. Some companies pursue defensive strategies, some with an element of “blame-control,” whereas others adopt offensive strategies to promote their products...

  20. 36 CFR 702.8 - Use and carrying of food and beverages in Library buildings.

    Science.gov (United States)

    2010-07-01

    ... areas where there exists significant risk to Library materials or property or where there may result a... beverages in Library buildings. 702.8 Section 702.8 Parks, Forests, and Public Property LIBRARY OF CONGRESS CONDUCT ON LIBRARY PREMISES § 702.8 Use and carrying of food and beverages in Library...

  1. Functional beverage products using caseinate–omega-3 oil-oat beta glucan emulsions

    Science.gov (United States)

    Beverages with soluble dietary fiber and Omega 3 oil are highly desired by health conscious consumers. However, Omega 3 oil is prone to oxidation and accompanying deterioration of sensory profiles; there is an issue to incorporate soluble fiber into beverage products that will not interfere with oxi...

  2. Effects of Beverage-Specific Alcohol Consumption on Drinking Behaviors among Urban Youth

    Science.gov (United States)

    Maldonado-Molina, Mildred M.; Reingle, Jennifer M.; Tobler, Amy L.; Komro, Kelli A.

    2010-01-01

    Alcoholic beverage consumption among high school students has shifted from beer to liquor. The current longitudinal study examined the effects of beverage-specific alcohol use on drinking behaviors among urban youth. Data included 731 adolescents who participated in Project Northland Chicago and reported consuming alcohol in 7th grade. Logistic…

  3. Consumption of caffeinated beverages and the awareness of their caffeine content among Dutch students

    NARCIS (Netherlands)

    Mackus, Marlou; van de Loo, Aurora J A E; Benson, Sarah; Scholey, Andrew; Verster, Joris C

    2016-01-01

    The purpose of the current study was to examine the knowledge of caffeine content of a variety of caffeinated beverages among Dutch university students. A pencil-and-paper survey was conducted among N = 800 Dutch students. Most participants (87.8%) reported consuming caffeinated beverages during the

  4. Consumption of caffeinated beverages and the awareness of their caffeine content among Dutch students.

    Science.gov (United States)

    Mackus, Marlou; van de Loo, Aurora J A E; Benson, Sarah; Scholey, Andrew; Verster, Joris C

    2016-08-01

    The purpose of the current study was to examine the knowledge of caffeine content of a variety of caffeinated beverages among Dutch university students. A pencil-and-paper survey was conducted among N = 800 Dutch students. Most participants (87.8%) reported consuming caffeinated beverages during the past 24 h. Their mean ± SD past 24-h caffeine intake from beverages was 144.2 ± 169.5 mg (2.2 ± 3.0 mg/kg bw). Most prevalent sources of caffeine were coffee beverages (50.8%) and tea (34.8%), followed by energy drink (9.2%), cola (4.7%), and chocolate milk (0.5%). Participants had poor knowledge on the relative caffeine content of caffeinated beverages. That is, they overestimated the caffeine content of energy drinks and cola, and underestimated the caffeine content of coffee beverages. If caffeine consumption is a concern, it is important to inform consumers about the caffeine content of all caffeine containing beverages, including coffee and tea. The current findings support previous research that the most effective way to reduce caffeine intake is to limit the consumption of coffee beverages and tea.

  5. Viscosity of Dysphagia-Oriented Cold-Thickened Beverages: Effect of Setting Time at Refrigeration Temperature

    Science.gov (United States)

    Kim, Sung-Gun; Yoo, Byoungseung

    2015-01-01

    Background: Although extensive literature is available on the viscosity of thickened beverages with food thickeners, no attempt has been made to study the effect of setting time on the viscosity of pudding-like cold-thickened beverages with xanthan gum (XG)-based thickeners by using a rheometer. In particular, it is of considerable practical…

  6. Genotoxicity study of an experimental beverage made with quinua, kiwicha and kañiwa

    Directory of Open Access Journals (Sweden)

    Francia D.P. Huaman

    2014-12-01

    Full Text Available Genotoxic evaluation is an important step for a product that is aimed for human consumption. A beverage composed of pseudocereals with highly nutritious elements like quinua (Chenopodium quinoa Willd., kiwicha (Amaranthus caudatus L. and kañiwa (Chenopodium pallidicaule Aellen was prepared to reduce lipid contents in a group of volunteers. The objective of the present study is to evaluate the genotoxic potential of an experimental beverage using two in vitro tests that have been validated by international agencies. For the Ames test, two strains of Salmonella typhimurium (TA98 and TA100 with and without microsomal fraction (S9 were used. Four doses of the beverage were tested and also a possible protective effect (same four doses of beverage added to plates with mutagens. Cultures of binucleated lymphocytes and five doses of the beverage were used for the micronucleus test. Both Ames and the micronucleus tests showed the beverage has not genotoxic effect in all tested doses. However, in evaluating the possible protective effect of the beverage, it would be evident that on the contrary, the mutagenic effect of mutagens used for each strain is enhanced. These results suggest that additional tests should be performed to check the genotoxic potential of this beverage before consumption.

  7. Parental Information, Motivation, and Behavioral Skills Correlate with Child Sweetened Beverage Consumption

    Science.gov (United States)

    Goodell, L. Suzanne; Pierce, Michelle B.; Amico, K. Rivet; Ferris, Ann M.

    2012-01-01

    Objective: To evaluate fit of the Information-Motivation-Behavioral Skills (IMB) model applied to sweetened beverage (SB) consumption in children. Design: Cross-sectional. Parents completed a home beverage inventory and IMB survey regarding SB consumption. Setting: Health fairs, Special Supplemental Nutrition Program for Women, Infants, and…

  8. 27 CFR 19.983 - Spirits rendered unfit for beverage use in the production process.

    Science.gov (United States)

    2010-04-01

    ... beverage use in the production process. 19.983 Section 19.983 Alcohol, Tobacco Products and Firearms... the production process. Where spirits are rendered unfit for beverage use before removal from the production system, the proprietor shall enter into the production records, in addition to the quantity...

  9. Flavonoid values for USDA survey foods and beverages 2007-2010

    Science.gov (United States)

    Comprehensive databases of the flavonoid content of foods are needed to more accurately estimate dietary intakes of these compounds. The Flavonoid Values for Survey Foods and Beverages 2007-2010 allows estimation of flavonoid intakes based on all foods and beverages reported in the national survey,...

  10. Validation of beverage intake methods vs. hydration biomarker: a short review

    Directory of Open Access Journals (Sweden)

    Mariela Nissensohn

    2013-12-01

    Full Text Available Introduction: Fluid intake is difficult to monitor. Biomarkers of beverage intake are able to assess dietary intake / hydration status without the bias of self-reported dietary intake errors and also the intra-individual variability. Various markers have been proposed to assess hydration, however, to date; there is a lack of universally accepted biomarker that reflects changes of hydration status in response to changes in beverage intake. Aim: We conduct a review to find out the questionnaires of beverage intake available in the scientific literature to assess beverage intake and hydration status and their validation against hydration biomarkers. Methods: A scientific literature search was conducted. Only two articles were selected, in which, two different beverage intake questionnaires designed to capture the usual beverage intake were validated against Urine Specific Gravidity biomarker (Usg. Results: Water balance questionnaire (WBQ reported no correlations in the first study and the Beverage Intake Questionnaire (BEVQ, a quantitative Food frequency questionnaire (FFQ in the second study, also found a negative correlation. FFQ appears to measure better beverage intake than WBQ when compared with biomarkers. However, the WBQ seems to be a more complete method to evaluate the hydration balance of a given population. Conclusions: Further research is needed to understand the meaning of the different correlations between intake estimates and biomarkers of hydration in distinct population groups and environments.

  11. Limited Evidence That Competitive Food and Beverage Practices Affect Adolescent Consumption Behaviors

    Science.gov (United States)

    Vericker, Tracy C.

    2013-01-01

    Childhood obesity is emerging as a considerable public health problem with no clear antidote. The school food environment is a potential intervention point for policy makers, with competitive food and beverage regulation as a possible policy lever. This research examines the link between competitive food and beverage availability in school and…

  12. Insights on the Formulation of Herbal Beverages with Medicinal Claims According with Their Antioxidant Properties

    OpenAIRE

    2013-01-01

    Several herbal beverages claim medicinal benefits due to their antioxidant properties. However, operational factors such as the extracted herbal component, preparation method or concentration levels, might influence their biological activity. To assess this effect, the antioxidant activity of beverages prepared with Camellia sinensis, Aspalathus linearis or Cochlospermum angolensis, used solely or mixed with different fruit, plant or algae extracts, was studied using different ...

  13. Energy-dense snacks can have the same expected satiation as sugar-containing beverages.

    Science.gov (United States)

    Martin, Ashley A; Hamill, Liam R; Davies, Sarah; Rogers, Peter J; Brunstrom, Jeffrey M

    2015-12-01

    Sugar-sweetened beverages (SSBs) are thought to be problematic for weight management because energy delivered in liquid form may be less effective at suppressing appetite than solid foods. However, little is known about the relative 'expected satiation' (anticipated fullness) of SSBs and solid foods. This is relevant because expected satiation is an important determinant of portion selection and energy intake. Here, we used a method of constant stimuli to assess the expected satiation of test meals that were presented in combination with different caloric and non-caloric beverages (500 ml) (Experiment 1 and 2), as well as with high-energy solid snack foods (Experiment 2). All energy-containing beverages and snack foods were presented in 210 kcal portions. Both experiments found that expected satiation was greater for meals containing caloric versus non-caloric beverages (201.3 ± 17.3 vs. 185.4 ± 14.1 kcal in Experiment 2; p beverages, indicating a role for learning. Notably, we failed to observe a significant difference in expected satiation between any of the caloric beverages and snack foods in Experiment 2 (range: 192.5-205.2 kcal; p = 0.87). This finding suggests that it may be more appropriate to consider beverages and solid foods on the same continuum, recognizing that the expected satiation of some solid foods is as weak as some beverages.

  14. Randomized clinical trial comparing an oral carbohydrate beverage with placebo before laparoscopic cholecystectomy

    DEFF Research Database (Denmark)

    Bisgaard, T; Kristiansen, V B; Hjortsø, N C;

    2004-01-01

    .5 per cent carbohydrate-rich beverage the evening before operation (100 g carbohydrate) and another 400 ml (50 g carbohydrate) 2 h before initiation of anaesthesia, or the same volume of a placebo beverage. The primary endpoint was general well-being the day after operation. Patients were evaluated from...

  15. Analysis of the structure of a product line of alcoholic beverages

    NARCIS (Netherlands)

    Agalarova, C.; Askadullina, A.; Tilburg, van A.

    2012-01-01

    AB This article deals with marketing decisions on the optimal product line of alcoholic beverages manufactured under the brand name «Praskoveyskoe». KEY WORDS Product line, turnover analysis, ABC-analysis, production of alcoholic beverages, policy to optimize a product line INTRODUCTION A product li

  16. Drinking hot beverages is not associated with risk of oesophageal cancers in a Western population

    OpenAIRE

    2001-01-01

    We performed a nationwide population-based case-control study of hot beverage consumption and oesophageal cancer in Sweden. Drinking beverages very hot did not increase the risk for oesophageal squamous cell carcinoma, oesophageal adenocarcinoma, or gastric cardia adenocarcinoma. © 2001 Cancer Research Campaign http://www.bjcancer.com

  17. Food and Beverage Environment Analysis and Monitoring System (FoodBEAMS™): A Reliability Study in the School Food and Beverage Environment

    OpenAIRE

    Bullock, Sally Lawrence; Craypo, Lisa; Clark, Sarah E.; Barry, Jason; Samuels, Sarah E.

    2010-01-01

    States and school districts around the country are developing policies that set nutrition standards for competitive foods and beverages sold outside of the United States Department of Agriculture reimbursable school lunch program. However, few tools exist for monitoring the implementation of these new policies. The objective of this research was to develop a computerized assessment tool, the Food and Beverage Environment Analysis and Monitoring System (FoodBEAMS™), to collect data on the comp...

  18. Effect of sweetening agents in acidic beverages on associated erosion lesions.

    Science.gov (United States)

    Bassiouny, Mohamed A

    2012-01-01

    Accurate diagnosis of erosion defects caused by acidic beverages is essential when designing a comprehensive management strategy that includes combating possible recurrence. The manifestations of erosion lesions associated with acidic beverages are diverse, as seen in the differences and similarities of lesions associated with various regular and diet varieties of beverages. Erosion lesions caused by regular sugar-sweetened beverages display signs similar to dental caries, while lesions resulting from diet, non-sugar-sweetened soft drinks have defects similar to mechanical wear of the dentition. Aggravating factors such as toothbrushing or compromised oral home care could influence the features of erosion lesions. These diverse characteristics of erosion lesions could make identification difficult. This article describes pertinent signs of erosion defects associated with the regular and diet varieties of acidic beverages and discusses their causative factors. This information is designed to avert an improper diagnosis that would derail any restorative intervention and alter a proper preventive management course.

  19. Sugar-sweetened and diet beverages in relation to visceral adipose tissue.

    Science.gov (United States)

    Odegaard, Andrew O; Choh, Audrey C; Czerwinski, Stefan A; Towne, Bradford; Demerath, Ellen W

    2012-03-01

    Frequent sugar-sweetened beverage (SSB) intake has been consistently associated with increased adiposity and cardio-metabolic risk, whereas the association with diet beverages is more mixed. We examined how these beverages associate with regional abdominal adiposity measures, specifically visceral adipose tissue (VAT). In a cross-sectional analysis of 791 non-Hispanic white men and women aged 18-70 we examined how beverage consumption habits obtained from a food frequency questionnaire associate with overall and abdominal adiposity measures from MRI. With increasing frequency of SSB intake, we observed increases in waist circumference (WC) and the proportion of visceral to subcutaneous abdominal adipose tissue (VAT%), with no change in total body fat (TBF%) or BMI. Greater frequency of diet beverage intake was associated with greater WC, BMI, and TBF%, but was not associated with variation in visceral adiposity We conclude that increased frequency of SSB consumption is associated with a more adverse abdominal adipose tissue deposition pattern.

  20. Food and Beverage Environment Analysis and Monitoring System (FoodBEAMS™): A Reliability Study in the School Food and Beverage Environment

    Science.gov (United States)

    Bullock, Sally Lawrence; Craypo, Lisa; Clark, Sarah E.; Barry, Jason; Samuels, Sarah E.

    2010-01-01

    States and school districts around the country are developing policies that set nutrition standards for competitive foods and beverages sold outside of the United States Department of Agriculture reimbursable school lunch program. However, few tools exist for monitoring the implementation of these new policies. The objective of this research was to develop a computerized assessment tool, the Food and Beverage Environment Analysis and Monitoring System (FoodBEAMS™), to collect data on the competitive school food environment and to test the inter-rater reliability of the tool among research and non-research professionals. FoodBEAMS was used to collect data in spring 2007, on the competitive foods and beverages sold in 21 California high schools. Adherence of the foods and beverages to California's competitive food and beverage nutrition policies for schools (Senate Bills 12 and 965) was determined using the data collected by both research and non-research professionals. The inter-rater reliability between the data collectors was assessed using the intraclass correlation coefficient (ICC). Researcher versus researcher and researcher versus non-researcher inter-rater reliability was high for both foods and beverages, with ICCs ranging from .972 to .987. The results of this study provide evidence that FoodBEAMS is a promising tool for assessing and monitoring adherence to nutrition standards for competitive foods sold on school campuses and can be used reliably by both research and non-research professionals. PMID:20630167

  1. Colorimetric Analysis of Ochratoxin A in Beverage Samples

    Directory of Open Access Journals (Sweden)

    Diana Bueno

    2016-11-01

    Full Text Available This manuscript describes the use of a portable and low cost fluorescence setup to quantify the concentration of ochratoxin A (OTA in beverage samples using an in-house developed system and different color models. It is reported that OTA is naturally fluorescent, for that reason an ultraviolet light at 365 nm was used to excite the samples and a Complementary Metal Oxide Semiconductor (CMOS sensor was used to get a photograph of the OTA under excitation conditions, which is controlled by an executable interface designed in MATLAB. For each concentration of OTA, the coordinates with respect to each model color were obtained and plotted to quantify the mycotoxin present in the sample. It was possible to observe that despite the fact no extraction column was employed, the Red, Green, Blue (RGB model shows a proportional relation to the evaluated concentrations. Despite the fact more analysis and other methods are required to quantify the OTA concentration, the brightness and a,b for the color-opponent dimensions (L*a*b and Hue, Saturation, Value (HSV tests provide results whereby it is possible to identify the concentration of OTA in beverage samples such as beer and wine.

  2. Digital Junk: Food and Beverage Marketing on Facebook

    Science.gov (United States)

    Freeman, Becky; Kelly, Bridget; Baur, Louise; Chapman, Kathy; Chapman, Simon; Gill, Tim; King, Lesley

    2014-01-01

    Objectives. We assessed the amount, reach, and nature of energy-dense, nutrient-poor (EDNP) food and beverage marketing on Facebook. Methods. We conducted a content analysis of the marketing techniques used by the 27 most popular food and beverage brand Facebook pages in Australia. We coded content across 19 marketing categories; data were collected from the day each page launched (mean = 3.65 years of activity per page). Results. We analyzed 13 international pages and 14 Australian-based brand pages; 4 brands (Subway, Coca-Cola, Slurpee, Maltesers) had both national and international pages. Pages widely used marketing features unique to social media that increase consumer interaction and engagement. Common techniques were competitions based on user-generated content, interactive games, and apps. Four pages included apps that allowed followers to place an order directly through Facebook. Adolescent and young adult Facebook users appeared most receptive to engaging with this content. Conclusions. By using the interactive and social aspects of Facebook to market products, EDNP food brands capitalize on users’ social networks and magnify the reach and personal relevance of their marketing messages. PMID:25322294

  3. Miracle fruit: An alternative sugar substitute in sour beverages.

    Science.gov (United States)

    Rodrigues, Jéssica Ferreira; Andrade, Rafaela da Silva; Bastos, Sabrina Carvalho; Coelho, Sandra Bragança; Pinheiro, Ana Carla Marques

    2016-12-01

    High sugar consumption has been related to several chronic diseases and thus, many alternative sweeteners have been extensively researched. However, there is still controversy regarding the harmful effects of their consumption, mainly regarding the use of artificial sweeteners, controversy which increases the demand for natural sweeteners, such as miracle fruit. This tropical plant grows in West Africa is named for its unique ability of changing a sour taste into sweet. Therefore, this study aimed to characterize the temporal profile of miracle fruit and assess its sugar substitute power in sour beverages through time-intensity and temporal dominance of sensations tests. For this, unsweetened lemonade and lemonades with sugar, sucralose and previous miracle fruit ingestions were evaluated. We noted that the dynamic profile of lemonade ingested after miracle fruit ingestion indicates that it seems to be a good sugar substitute, since it provides high sweetness intensity and persistence, reduced product sourness and an absence of aftertastes. The miracle fruit also provided a sensory profile similar to that of sucralose, an established and recognized sugar substitute. The results of this study provide important information for future applications of miracle fruit as a sugar substitute in sour beverages, providing an alternative use for a natural substance as a sweetening agent.

  4. Colorimetric Analysis of Ochratoxin A in Beverage Samples

    Science.gov (United States)

    Bueno, Diana; Valdez, Luis F.; Gutiérrez Salgado, Juan Manuel; Marty, Jean Louis; Muñoz, Roberto

    2016-01-01

    This manuscript describes the use of a portable and low cost fluorescence setup to quantify the concentration of ochratoxin A (OTA) in beverage samples using an in-house developed system and different color models. It is reported that OTA is naturally fluorescent, for that reason an ultraviolet light at 365 nm was used to excite the samples and a Complementary Metal Oxide Semiconductor (CMOS) sensor was used to get a photograph of the OTA under excitation conditions, which is controlled by an executable interface designed in MATLAB. For each concentration of OTA, the coordinates with respect to each model color were obtained and plotted to quantify the mycotoxin present in the sample. It was possible to observe that despite the fact no extraction column was employed, the Red, Green, Blue (RGB) model shows a proportional relation to the evaluated concentrations. Despite the fact more analysis and other methods are required to quantify the OTA concentration, the brightness and a,b for the color-opponent dimensions (L*a*b) and Hue, Saturation, Value (HSV) tests provide results whereby it is possible to identify the concentration of OTA in beverage samples such as beer and wine. PMID:27834900

  5. Nutrient density of beverages in relation to climate impact

    Directory of Open Access Journals (Sweden)

    Annika Smedman

    2010-08-01

    Full Text Available The food chain contributes to a substantial part of greenhouse gas (GHG emissions and growing evidence points to the urgent need to reduce GHGs emissions worldwide. Among suggestions were proposals to alter food consumption patterns by replacing animal foods with more plant-based foods. However, the nutritional dimensions of changing consumption patterns to lower GHG emissions still remains relatively unexplored. This study is the first to estimate the composite nutrient density, expressed as percentage of Nordic Nutrition Recommendations (NNR for 21 essential nutrients, in relation to cost in GHG emissions of the production from a life cycle perspective, expressed in grams of CO2-equivalents, using an index called the Nutrient Density to Climate Impact (NDCI index. The NDCI index was calculated for milk, soft drink, orange juice, beer, wine, bottled carbonated water, soy drink, and oat drink. Due to low-nutrient density, the NDCI index was 0 for carbonated water, soft drink, and beer and below 0.1 for red wine and oat drink. The NDCI index was similar for orange juice (0.28 and soy drink (0.25. Due to a very high-nutrient density, the NDCI index for milk was substantially higher (0.54 than for the other beverages. Future discussion on how changes in food consumption patterns might help avert climate change need to take both GHG emission and nutrient density of foods and beverages into account.

  6. Fluoride and aluminum in teas and tea-based beverages

    Directory of Open Access Journals (Sweden)

    Hayacibara Mitsue Fujimaki

    2004-01-01

    Full Text Available OBJECTIVE: To evaluate fluoride and aluminum concentration in herbal, black, ready-to-drink, and imported teas available in Brazil considering the risks fluoride and aluminum pose to oral and general health, respectively. METHODS: One-hundred and seventy-seven samples of herbal and black tea, 11 types of imported tea and 21 samples of ready-to-drink tea were divided into four groups: I-herbal tea; II-Brazilian black tea (Camellia sinensis; III-imported tea (Camellia sinensis; IV-ready-to-drink tea-based beverages. Fluoride and aluminum were analyzed using ion-selective electrode and atomic absorption, respectively. RESULTS: Fluoride and aluminum levels in herbal teas were very low, but high amounts were found in black and ready-to-drink teas. Aluminum found in all samples analyzed can be considered safe to general health. However, considering 0.07 mg F/kg/day as the upper limit of fluoride intake with regard to undesirable dental fluorosis, some teas exceed the daily intake limit for children. CONCLUSIONS: Brazilian and imported teas made from Camellia sinensis as well as some tea-based beverages are sources of significant amounts of fluoride, and their intake may increase the risk of developing dental fluorosis.

  7. Flavor chemistry of lemon-lime carbonated beverages.

    Science.gov (United States)

    Hausch, Bethany J; Lorjaroenphon, Yaowapa; Cadwallader, Keith R

    2015-01-14

    The most potent aroma-active components of Sprite (SP), Sierra Mist (SM), and 7UP (7UP) were identified. Aroma extracts were prepared by liquid–liquid continuous extraction/solvent-assisted flavor evaporation (LLCE/SAFE). Twenty-eight compounds were detected by gas chromatography–olfactometry (GC-O) with linalool (floral, lavender), octanal (pungent orange), and 2,3-dehydro-1,8-cineole (minty) determined to be predominant aroma compounds based on their high flavor dilution (FD) factors by aroma extract dilution analysis (AEDA). The data indicate that lemon-lime flavor is composed of a small number of compounds (22 at the most in SM), and only a subset of these may be important because many compounds were detected only at low FD factors. Predominant aroma compounds (23) were quantified using static headspace solid phase microextraction (SPME) combined with stable isotope dilution assays (SIDA). In contrast to FD factors, the calculated odor-activity values (OAVs) indicate that octanal and limonene make the greatest contribution to the overall aroma of lemon-lime carbonated beverages, followed by nonanal, decanal, linalool, 1,8-cineole, and geranyl acetate. The results demonstrate that lemon-lime carbonated beverages share many of the same compounds but the relative abundance of these compounds varies by brand.

  8. Trends in Sugar-Sweetened Beverages: Are Public Health and the Market Aligned or in Conflict?

    Directory of Open Access Journals (Sweden)

    William Shrapnel

    2015-09-01

    Full Text Available Adverse health consequences of consuming sugar-sweetened beverages are frequently cited as an example of market failure, justifying government intervention in the marketplace, usually in the form of taxation. However, declining sales of sugar-sweetened beverages in Australia and a corresponding increase in sales of drinks containing non-nutritive sweeteners, in the absence of significant government regulation, appear to reflect market forces at work. If so, the public health challenge in relation to sugar-sweetened beverages may have less to do with regulating the market and more to do with harnessing it. Contrary to assertions that consumers fail to appreciate the links between their choice of beverage and its health consequences, the health conscious consumer appears to be driving the changes taking place in the beverage market. With the capacity to meet consumer expectations for convenience and indulgence without unwanted kilojoules, drinks containing non-nutritive sweeteners enable the “small change” in health behaviour that individuals are willing to consider. Despite the low barriers involved in perpetuating the current trend of replacing sugar-sweetened beverages with drinks containing non-nutritive sweeteners, some public health advocates remain cautious about advocating this dietary change. In contrast, the barriers to taxation of sugar-sweetened beverages appear high.

  9. A Review of Heavy Metal Concentration and Potential Health Implications of Beverages Consumed in Nigeria

    Directory of Open Access Journals (Sweden)

    Sylvester Chibueze Izah

    2016-12-01

    Full Text Available Beverages are consumed in Nigeria irrespective of age, sex, and socioeconomic status. Beverages may be alcoholic (wine, spirits, and beers or non-alcoholic (soft drink, energy drinks, candies, chocolates, milks. Notwithstanding, most beverages are packed in cans, bottles, and plastics. This paper reviews the concentration of heavy metals from some commercially-packaged beverages consumed in Nigeria. The study found that heavy metal concentrations, including iron, mercury, tin, antimony, cadmium, zinc, copper, chromium, lead, and manganese, seldom exceed the maximum contaminant level recommended by the Standard Organization of Nigeria (SON and the World Health Organization (WHO as applicable to drinking water resources. The occurrence of heavy metals in the beverages could have resulted from the feedstocks and water used in their production. Consumption of beverages high in heavy metal could be toxic and cause adverse effect to human health, depending on the rate of exposure and accumulation dosage. This study concludes by suggesting that heavy metal concentration in the feedstocks and water should be monitored by producers, and its concentration in beverages should also be monitored by appropriate regulatory agencies.

  10. Effects of sodium benzoate on storage stability of previously improved beverage from tamarind (Tamarindus indica L.).

    Science.gov (United States)

    Adeola, Abiodun A; Aworh, Ogugua C

    2014-01-01

    The effect of sodium benzoate on the quality attributes of improved tamarind beverage during storage was investigated. Tamarind beverages were produced according to a previously reported improved method, with or without chemical preservatives (100 mg/100 mL sodium benzoate). Tamarind beverage produced according to traditional processing method served as the control. The tamarind beverages were stored for 4 months at room (29 ± 2°C) and refrigerated (4-10°C) temperatures. Samples were analyzed, at regular intervals, for chemical, sensory, and microbiological qualities. Appearance of coliforms or overall acceptability score of 5.9 was used as deterioration index. The control beverages deteriorated by 2nd and 10th days at room and refrigerated temperatures, respectively. Improved tamarind beverage produced without the inclusion of sodium benzoate was stable for 3 and 5 weeks at room and refrigerated temperatures, respectively. Sodium benzoate extended the shelf life of the improved tamarind beverage to 6 and 13 weeks, respectively, at room and refrigerated temperatures.

  11. Beverage patterns and trends among school-aged children in the US, 1989-2008

    Directory of Open Access Journals (Sweden)

    Popkin Barry M

    2011-10-01

    Full Text Available Abstract Background High intake of sugar-sweetened beverages in childhood is linked to increased risk of obesity and type II diabetes later in life. Using three nationally representative surveys of dietary intake, we investigated beverage patterns and trends among US school-aged children from 1989/91 to 2007/08. Methods 3, 583 participants ages 6-11 y old were included. We reported per capita trends in beverage consumption, percent consuming, and amount per consumer for the following categories of beverages: sugar-sweetened beverages (SSB, caloric nutritional beverages (CNB and low calorie beverages (LCB. Statistically significant differences were tested using the Student's t test in Stata 11. Results While per capita kcal contribution from total beverages remained constant over the study period, per capita consumption of SSBs increased and CNBs decreased in similar magnitude. The substantial increase in consumption of certain SSBs, such as fruit drinks and soda, high fat high sugar milk, and sports drinks, coupled with the decrease in consumption of high fat low sugar milk was responsible for this shift. The percent consuming SSBs as well as the amount per consumer increased significantly over time. Per capita intake of total milk declined, but the caloric contribution from high fat high sugar milk increased substantially. Among ethnicities, important differences in consumption trends of certain SSBs and 100% juice indicate the complexity in determining strategies for children's beverage calorie reduction. Conclusions As upward trends of SSB consumption parallel increases in childhood obesity, educational and policy interventions should be considered.

  12. TLC analysis of some phenolic compounds in kombucha beverage

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    Malbaša Radomir V.

    2004-01-01

    Full Text Available Black and green tea contains a wide range of natural phenolic compounds Flavanoids and their glycosides, catechins and the products of their condensation, and phenolic acids are the most important. Kombucha beverage is obtained by fermentation of tea fungus on black or green tea sweetened with sucrose. The aim of this paper was to investigate the composition of some phenolic compounds, catechin, epicatechin, quercetin, myricetin, gallic and tanic acid, and monitoring of their status during tea fungus fermentation. The method used for this study was thin layer chromatography with two different systems. The main phenolic compounds in the samples with green tea were catechin and epicatechin, and in the samples with black tea it was quercetin.

  13. Sugar-Sweetened Beverages and Obesity among Children and Adolescents

    DEFF Research Database (Denmark)

    Keller, Amélie; Bucher Della Torre, Sophie

    2015-01-01

    BACKGROUND: The prevalence of overweight and obesity among children and adolescents has increased worldwide and has reached alarming proportions. Currently, sugar-sweetened beverages (SSBs) are the primary source of added sugar in the diet of children and adolescents. Contradictive findings from......-analyses by providing an up-to-date synthesis of recent evidence regarding the association between SSB consumption and weight gain, overweight, and obesity in a population of 6-month-old to 19-year-old children and adolescents. The secondary aim was to assess the quality of included reviews using the Assessment...... concluded that there was a direct association between SSBs and obesity in children and adolescents and four others did not. The quality of the included reviews was low to moderate, and the two reviews with the highest quality scores showed discrepant results. CONCLUSIONS: The majority of reviews concluded...

  14. Sugar-sweetened beverages, vascular risk factors and events

    DEFF Research Database (Denmark)

    Keller, Amelie; Heitmann, Berit L; Olsen, Nanna

    2015-01-01

    OBJECTIVE: A high intake of sugar-sweetened beverages (SSB) has been linked to weight gain, obesity and type 2 diabetes; however, the influence on CVD risk remains unclear. Therefore, our objective was to summarize current evidence for an association between SSB consumption and cardiovascular risk...... pressure, blood lipid or blood sugar. CONCLUSIONS: The reviewed studies generally showed that SSB intake was related to vascular risk factors, whereas associations with vascular events were less consistent. Due to a limited number of published papers, especially regarding vascular events, the strength...... factors and events. DESIGN: The article search was performed in August 2013. Two independent researchers performed the article search and selection, data extraction and quality assessment. Eligible studies reported the intake of SSB and one of the following outcomes: change in blood pressure, blood lipid...

  15. Spectrofluorometric determination of histamine in wines and other alcoholic beverages.

    Science.gov (United States)

    Vidal-Carou, M C; Izquierdo-Pulido, M L; Mariné-Font, A

    1989-01-01

    The spectrofluorometric determination of histamine in wines, other alcoholic beverages, and vinegars is described. Histamine is extracted with n-butanol, transferred to hydrochloric acid, and subjected to a condensation reaction with o-phthalaldehyde (OPT). The method was tested for sensitivity (0.03 ppm limit of detection and 0.08 ppm limit of determination), precision (6.4% CV for a content of 1.25 ppm and 19.5% CV for a content of 0.25 ppm), accuracy (97.1%), recovery (90.6-96.9%), and lack of interference by histidine. The method can be applied to wine, must, beer, champagne, cider, vermouth, and vinegar with satisfactory results.

  16. Beverage preference and risk of alcohol-use disorders

    DEFF Research Database (Denmark)

    Flensborg-Madsen, Trine; Knop, Joachim; Mortensen, Erik Lykke;

    2008-01-01

    OBJECTIVE: The purpose of this study was to examine whether preferred type of alcoholic beverage influences the later risk of alcohol-use disorders (AUD). METHOD: A prospective cohort study was used, comprising three updated measures of alcohol intake and covariates, and 26 years of follow-up data...... had a risk of 3.1 (CI: 1.8-5.4), whereas those whose total alcohol intake comprised more than 35% wine had a risk of 0.8 (CI: 0.3-2.1). Consuming more than 35% beer increased the risk of AUD for women, whereas the percentage of distilled spirits intake did not influence the risk of AUD for either...... on 18,146 individuals from the Copenhagen City Heart Study, Denmark. The study population was linked to three different registers to detect AUD registrations. RESULTS: For both genders, wine drinking was associated with lower risk of AUD irrespective of the weekly amount of alcohol consumed. Women...

  17. Artificial Sweetened Beverages and Pediatric Obesity: The Controversy Continues

    Directory of Open Access Journals (Sweden)

    Peter N Freswick

    2014-05-01

    Full Text Available The pediatric obesity epidemic has gathered public and political interest recently. People often choose “diet” or artificial sweetened beverages (ASB to combat this epidemic, but the obesity incidence continues to rise. First, I review the pediatric studies on the effect of ASB consumption with subsequent food intake. Next, I present pediatric studies of chronic ASB consumption and weight change. Some epidemiologic pediatric studies have supported an association between artificial sweetener use and increased BMI but cannot prove causation. Randomized control trials have provided some evidence of weight loss with ASB ingestion among children, but study limitations may minimize these conclusions. Finally, I summarize the possible mechanisms that may drive potential effects of artificial sweeteners.

  18. Production of struvite from beverage waste as phosphorus source

    Directory of Open Access Journals (Sweden)

    Edson Luiz Foletto

    2013-02-01

    Full Text Available In this work was investigated the influence of pH on the synthesis of struvite using cola beverage waste as source of phosphorus. The process was operated in a batch reactor. The reaction time was 20 minutes, and the chemicals MgCl2.6H2O and NH4Cl were used in the experiment, with a molar ratio of Mg+2:NH4+:PO4(3- = 1:1:1. The products were characterized by X-ray diffraction (XRD, atomic force microscopy (AFM, surface area (BET, thermogravimetric analysis (TGA and infra-red (IR. From the results was verified the formation of a crystalline phase at pH 9.5, with a surface area of 6.59 m² g-1 and a particle size of about 0.25 µm.

  19. Production of struvite from beverage waste as phosphorus source

    Directory of Open Access Journals (Sweden)

    Edson Luiz Foletto

    2012-01-01

    Full Text Available In this work was investigated the influence of pH on the synthesis of struvite using cola beverage waste as source of phosphorus. The process was operated in a batch reactor. The reaction time was 20 minutes, and the chemicals MgCl2.6H2O and NH4Cl were used in the experiment, with a molar ratio of Mg+2:NH4+:PO4(3- = 1:1:1. The products were characterized by X-ray diffraction (XRD, atomic force microscopy (AFM, surface area (BET, thermogravimetric analysis (TGA and infra-red (IR. From the results was verified the formation of a crystalline phase at pH 9.5, with a surface area of 6.59 m² g-1 and a particle size of about 0.25 µm.

  20. Anticancer activity of botanical compounds in ancient fermented beverages (review).

    Science.gov (United States)

    McGovern, P E; Christofidou-Solomidou, M; Wang, W; Dukes, F; Davidson, T; El-Deiry, W S

    2010-07-01

    Humans around the globe probably discovered natural remedies against disease and cancer by trial and error over the millennia. Biomolecular archaeological analyses of ancient organics, especially plants dissolved or decocted as fermented beverages, have begun to reveal the preliterate histories of traditional pharmacopeias, which often date back thousands of years earlier than ancient textual, ethnohistorical, and ethnological evidence. In this new approach to drug discovery, two case studies from ancient Egypt and China illustrate how ancient medicines can be reconstructed from chemical and archaeological data and their active compounds delimited for testing their anticancer and other medicinal effects. Specifically, isoscopoletin from Artemisia argyi, artemisinin from Artemisia annua, and the latter's more easily assimilated semi-synthetic derivative, artesunate, showed the greatest activity in vitro against lung and colon cancers. In vivo tests of these compounds previously unscreened against lung and pancreatic cancers are planned for the future.

  1. DEVELOPMENT OF TECHNOLOGICAL SOLUTIONS FOR THE BEVERAGE INDUSTRY PREVENTIVE ORIENTATION

    Directory of Open Access Journals (Sweden)

    N. V. Nepovinnykh

    2014-01-01

    Full Text Available Summary. Market demand for foods with low fat content has been expanding, but for low-fat foods good organoleptic properties need new food ingredients and solutions. Food hydrocolloids, polysaccharides and milk proteins, now are widely used in various industries, including the dairy industry, performing various functions: to thicken aqueous solutions, foaming and stabilizing foams and others. We studied the functional and technological properties and developed technology of new types of oxygencontaining beverages (smoothies on the basis of cheese whey, natural fruit and berry juices and purees and dietary fibres «Citri-Fi», including non-starch polysaccharides (guar gum and xanthan gum, contributing to the formation of a specific texture and drink as stabilizers oxygen foam. When creating new kinds of smoothies performed construction flavored beverage profile, the definition of rational parameters of preparation and entering dietary fibres; selection of the optimal concentration of dietary fiber for the formation of the desired consistency (texture drink; study of quality and safety of new types of drinks and justification expiration dates. Based on the studies found that the use as stabilizers structure oxygen smoothie dietary fibres «Citri-Fi» in concentrations of 0.8 – 1 % and non-starch polysaccharides at concentrations of 0.1 - 0.3 % contributes to the production of foams drinks with a sufficiently high magnification. Increasing the dose of dietary fibres in making smoothies viscosity increases and weighting system, drink bad whipped, there is separation of the product into phases, the system becomes thermodynamically unstable. Production technology and recipes for new types of smoothies with dietary fibres. Preventive orientation developed oxygenated drinks allows to include them in the diet of patients with chronic heart failure, which is confirmed by appropriate investigations.

  2. Sugar-sweetened beverage consumption among adults -- 18 states, 2012.

    Science.gov (United States)

    Kumar, Gayathri S; Pan, Liping; Park, Sohyun; Lee-Kwan, Seung Hee; Onufrak, Stephen; Blanck, Heidi M

    2014-08-15

    Reducing consumption of calories from added sugars is a recommendation of the 2010 Dietary Guidelines for Americans and an objective of Healthy People 2020. Sugar-sweetened beverages (SSB) are major sources of added sugars in the diets of U.S. residents. Daily SSB consumption is associated with obesity and other chronic health conditions, including diabetes and cardiovascular disease. U.S. adults consumed an estimated average of 151 kcal/day of SSB during 2009-2010, with regular (i.e., nondiet) soda and fruit drinks representing the leading sources of SSB energy intake. However, there is limited information on state-specific prevalence of SSB consumption. To assess regular soda and fruit drink consumption among adults in 18 states, CDC analyzed data from the 2012 Behavioral Risk Factor Surveillance System (BRFSS). Among the 18 states surveyed, 26.3% of adults consumed regular soda or fruit drinks or both ≥1 times daily. By state, the prevalence ranged from 20.4% to 41.4%. Overall, consumption of regular soda or fruit drinks was most common among persons aged 18‒34 years (24.5% for regular soda and 16.6% for fruit drinks), men (21.0% and 12.3%), non-Hispanic blacks (20.9% and 21.9%), and Hispanics (22.6% and 18.5%). Persons who want to reduce added sugars in their diets can decrease their consumption of foods high in added sugars such as candy, certain dairy and grain desserts, sweetened cereals, regular soda, fruit drinks, sweetened tea and coffee drinks, and other SSBs. States and health departments can collaborate with worksites and other community venues to increase access to water and other healthful beverages.

  3. The role of a pre-load beverage on gastric volume and food intake: comparison between non-caloric carbonated and non-carbonated beverage

    Directory of Open Access Journals (Sweden)

    Zito Francesco

    2011-10-01

    Full Text Available Abstract Background There is conflicting data on the effects of carbon dioxide contained in beverages on stomach functions. We aimed to verify the effect of a pre-meal administration of a 300 ml non-caloric carbonated beverage (B+CO2 compared to water or a beverage without CO2 (B-CO2, during a solid (SM and a liquid meal (LM on: a gastric volume, b caloric intake, c ghrelin and cholecystokinin (CCK release in healthy subjects. Methods After drinking the beverages (Water, B-CO2, B+CO2, ten healthy subjects (4 women, aged 22-30 years; BMI 23 ± 1 were asked to consume either an SM or an LM, at a constant rate (110 kcal/5 min. Total gastric volumes (TGV were evaluated by Magnetic Resonance Imaging after drinking the beverage and at maximum satiety (MS. Total kcal intake at MS was evaluated. Ghrelin and CCK were measured by enzyme immunoassay until 120 min after the meal. Statistical calculations were carried out by paired T-test and analysis of variance (ANOVA. The data is expressed as mean ± SEM. Results TGV after B+CO2 consumption was significantly higher than after B-CO2 or water (p 2: 837 ± 66; B+CO2: 774 ± 66 or the LM (630 ± 111; 585 ± 88; 588 ± 95. Area under curve of ghrelin was significantly (p 2 compared to B+CO2 and water (26.2 ± 4.5; 27.1 ± 5.1. No significant differences were found for ghrelin during LM, and for CCK during both SM and LM after all beverages. Conclusions The increase in gastric volume following a 300 ml pre-meal carbonated beverage did not affect food intake whether a solid or liquid meal was given. The consistency of the meal and the carbonated beverage seemed to influence ghrelin release, but were unable, under our experimental conditions, to modify food intake in terms of quantity. Further studies are needed to verify if other food and beverage combinations are able to modify satiation.

  4. PENENTUAN KRITERIA MUTU BIJI PALA (Myristica fragrans Houtt BERDASARKAN ANALISIS TEKSTUR MENGGUNAKAN TEKNOLOGI PENGOLAHAN CITRA DIGITAL (Quality Criteria for Determination of Seeds Nutmeg (Myristica fragrans Houtt Based Texture Analysis Using Digital

    Directory of Open Access Journals (Sweden)

    Latifa Dinar

    2013-06-01

    suatu benda dalam citra yang berhubungan dengan kasar dan halus, juga sifat-sifat spesifik dari kekasaran dan kehalusan permukaan suatu objek yang mencirikan kriteria suatu objek. Penelitian ini bertujuan menganalisis ciri tekstur dari citra objek biji pala dengan pengolahan citra untuk menentukan kelas mutu pala. Bahan yang digunakan adalah biji pala yang berasal dari kota Ternate Maluku Utara dengan mengacu pada standar mutu yang ditetapkan Menegristek tahun 2000 yang membagi biji pala kedalam tiga kelas mutu ABCD, Rimpel dan BWP.  Penentuan kriteria mutu pala dilakukan dengan metode analisis diskriminan. Ciri tekstur yang diekstrak dari citra objek biji pala terdiri dari kontras, korelasi, energi, homogenitas, entropi. Hasil penelitian menunjukan parameter korelasi dan entropi signifikan membedakan kelas mutu pala dengan tingkat kebenaran sebesar 96,7%. Kata kunci: Biji pala, mutu, klasifikasi, tekstur, analisis diskriminan

  5. Determination of Aspartame, Caffeine, Saccharin, and Benzoic Acid in Beverages by High Performance Liquid Chromatography.

    Science.gov (United States)

    Delaney, Michael F.; And Others

    1985-01-01

    Describes a simple and reliable new quantitative analysis experiment using liquid chromatography for the determinaiton of caffeine, saccharin, and sodium benzoate in beverages. Background information, procedures used, and typical results obtained are provided. (JN)

  6. Research on Design Method of Intelligent Vending Machine for Cupped Beverage

    Directory of Open Access Journals (Sweden)

    Xiaowei Jiang

    2014-09-01

    Full Text Available The purpose of this study is to design an intelligent vending machine for cupped beverage, specifically researching its humanized design, shape design, color design and the main mechanism design including the beverage powder transporting mechanism, paper cups detaching mechanism and paper cups slide mechanism. The study elaborates that the design of beverage powder transporting mechanism is mainly the selection of electromagnet and the determination of electromagnet stroke, requiring that the electromagnet stroke and the maximum weight that the electromagnet could bear should have rationality, to ensure its safe operation; the design of paper cups detaching mechanism mainly includes selecting electric motor and V belt; the design of paper cups slide mechanism mainly presents the design of slide structure. And then the design of control modules of the intelligent vending machine for cupped beverage is introduced, based on which the conclusion has been reached.

  7. 77 FR 10545 - Coushatta Tribe of Louisiana-Alcoholic Beverage Control Ordinance

    Science.gov (United States)

    2012-02-22

    ..., including malt, vinous, spirituous, alcoholic or intoxicating liquors, beer, porter, ale, stout fruit juices..., including among other things, ale, beer, stout, porter, and the like. Malt beverages are exclusive of...

  8. Nutrition Policy Decreases Sugar-Sweetened Beverages in Municipal Parks: Lessons Learned From Carson, California.

    Science.gov (United States)

    Narain, Kimberly; Mata, Alfred; Flores, Jeanette

    2016-01-01

    In light of the childhood obesity epidemic, many cities are adopting healthy park vending policies, but the evidence on the effectiveness of these policies is scant. This study examines how implementation of a healthy vending policy in Carson, California, changes the types of beverages that are available in park vending machines. The study design is a pre-posttest with post-only comparison group. The main outcome is proportion of beverages in vending machines that is consistent with caloric and sugar content guidelines for children as defined by the Nutrition Environment Measures-Vending (NEMS-V) tool. This study finds that prior to implementation of the vending policy, 70% of the beverages did not meet NEMS-V guidelines, on average. After implementation of the vending policy, this number declined to 7%. This study suggests that healthy vending policies can have an impact on the types of beverages that are available in city parks.

  9. Market structure, price rigidity, and performance in the Indonesian food and beverages industry

    NARCIS (Netherlands)

    Setiawan, M.

    2012-01-01

    Keywords: industrial concentration, price rigidity, technical efficiency, price-cost margin, Structure-Conduct-Performance (SCP), new empirical industrial organization (NEIO), Indonesian food and beverages industry, Data Envelopment Analysis (DEA), system of equations The Indonesia

  10. Calories Consumed from Alcoholic Beverages by U.S. Adults, 2007-2010

    Science.gov (United States)

    ... beverages on a given day, exceeding one drink. Definitions Calorie, kilocalorie : A calorie is a measure of ... Infants, and Children, or WIC; and the National School Lunch Program. Data sources and methods National Health ...

  11. Design and Research on Auto-vending Machine for Cupped Beverage

    Directory of Open Access Journals (Sweden)

    Xiaowei Jiang

    2014-12-01

    Full Text Available The aim of this research is to design an auto-vending machine for cupped beverage, specifically researching its working principle, the design of beverage powder transporting mechanism, paper cups detaching mechanism and paper cups slide mechanism. The article elaborates that the design of beverage powder transporting mechanism is mainly the selection of electromagnet and the determination of electromagnet stroke, requiring that the electromagnet stroke and the maximum weight that the electromagnet could bear should have rationality, to ensure its safe operation; the design of paper cups detaching mechanism mainly includes selecting electric motor and V belt; the design of paper cups slide mechanism includes the design of slide structure and the force analysis when the paper cup slides on the slide. And then the working principle and working process of the auto-vending machine for cupped beverage is introduced, based on which the conclusion has been reached.

  12. Using state diagrams for predicting colloidal stability of whey protein beverages.

    Science.gov (United States)

    Wagoner, Ty B; Ward, Loren; Foegeding, E Allen

    2015-05-06

    A method for evaluating aspects of colloidal stability of whey protein beverages after thermal treatment was established. Three state diagrams for beverages (pH 3-7) were developed representing protein solubility, turbidity, and macroscopic state after two ultrahigh-temperature (UHT) treatments. Key transitions of stability in the state diagrams were explored using electrophoresis and chromatography to determine aggregation propensities of β-lactoglobulin, α-lactalbumin, bovine serum albumin, and glycomacropeptide. The state diagrams present an overlapping view of high colloidal stability at pH 3 accompanied by high solubility of individual whey proteins. At pH 5, beverages were characterized by poor solubility, high turbidity, and aggregation/gelation of whey proteins with the exception of glycomacropeptide. Stability increased at pH 6, due to increased solubility of α-lactalbumin. The results indicate that combinations of state diagrams can be used to identify key regions of stability for whey protein containing beverages.

  13. Design and Application on Auto-vending Machine for Cupped Beverage

    Directory of Open Access Journals (Sweden)

    Xiaowei Jiang

    2014-12-01

    Full Text Available The purpose of this study is to design an auto-vending machine for cupped beverage, specifically studying its shape design and color design. The article elaborates that the shape design of this auto-vending machine for cupped beverage should follow the art rule of variation and unity and meanwhile the whole shape still should be simple and direct; the color design of the auto-vending machine for cupped beverage not only should satisfy the request of man-machine coordination and environment and function, but also should value the choice of tone, match the new age request of appreciation beauty and notice novelty. And then the working principle and working process of the auto-vending machine for cupped beverage is introduced, based on which the conclusion has been reached.

  14. Aroma Characterization and Safety Assessment of a Beverage Fermented by Trametes versicolor.

    Science.gov (United States)

    Zhang, Yanyan; Fraatz, Marco Alexander; Müller, Julia; Schmitz, Hans-Joachim; Birk, Florian; Schrenk, Dieter; Zorn, Holger

    2015-08-12

    A cereal-based beverage was developed by fermentation of wort with the basidiomycete Trametes versicolor. The beverage possessed a fruity, fresh, and slightly floral aroma. The volatiles of the beverage were isolated by liquid-liquid extraction (LLE) and additionally by headspace solid phase microextraction (HS-SPME). The aroma compounds were analyzed by a gas chromatography system equipped with a tandem mass spectrometer and an olfactory detection port (GC-MS/MS-O) followed by aroma (extract) dilution analysis. Thirty-four different odor impressions were perceived, and 27 corresponding compounds were identified. Fifteen key odorants with flavor dilution (FD) factors ranging from 8 to 128 were quantitated, and their respective odor activity values (OAVs) were calculated. Six key odorants were synthesized de novo by T. versicolor. Furthermore, quantitative changes during the fermentation process were analyzed. To prepare for the market introduction of the beverage, a comprehensive safety assessment was performed.

  15. Quantitative analysis of ethyl carbamate in Korean alcoholic beverages by chromatography with mass selective detection

    Energy Technology Data Exchange (ETDEWEB)

    Park, G.B.; Lee, S.G. [Korea Research Institute of Chemical Technology, Taejon (Korea)

    2002-02-01

    In order to determine the contents of ethyl carbamate in Korean traditional alcoholic beverages and general beverages, GC/MS-SIM method was used after extraction of beverages with dichloromethane. The contents of ethyl carbamate in Korean traditional alcoholic beverages, non-distilled alcohol, and whisky were detected in the rage of 4.6-50.2 {mu}g/L, 27.8-45.4 {mu}g/L, and 24.8-55.1 {mu}g/L, respectively. The recoveries were ranged from 83.3 to 104.8 %. The values of relative standard deviation were ranged from 1.8 to 14.8% and the detection limit was 0.3 {mu}g/L. (author). 13 refs., 2 tabs., 4 figs.

  16. Effect of alcoholic beverages on surface roughness and microhardness of dental composites.

    Science.gov (United States)

    DA Silva, Marcos Aurélio Bomfim; Vitti, Rafael Pino; Sinhoreti, Mário Alexandre Coelho; Consani, Rafael Leonardo Xediek; Silva-Júnior, José Ginaldo da; Tonholo, Josealdo

    2016-01-01

    The aim of this study was to evaluate the microhardness and surface roughness of composite resins immersed in alcoholic beverages. Three composite resins were used: Durafill (Heraeus Kulzer), Z250 (3M-ESPE) and Z350 XT (3M-ESPE). The inital surface roughness and microhardness were measured. The samples were divided into four groups (n=30): G1-artificial saliva; G2-beer; G3-vodka; G4-whisky. The samples were immersed in the beverages 3× a day for 15 min and 30 days. The surface roughness and microhardness assays were repeated after immersion period. The data were statistically analyzed by two-way ANOVA and Tukey-HSD test (pMicrohardness of all groups decreased after immersion in alcoholic beverages. The effect of these beverages on dental composites is depended upon the chemical composition, immersion time, alcohol content and pH of solutions.

  17. Contribution of chlorogenic acids to the iron-reducing activity of coffee beverages.

    Science.gov (United States)

    Moreira, Daniel P; Monteiro, Mariana C; Ribeiro-Alves, Mirna; Donangelo, Carmen M; Trugo, Luiz C

    2005-03-09

    The iron-reducing activity of coffee beverages was determined by the ferric reducing antioxidant power (FRAP) assay. The influence on FRAP due to the degree of roasting (light, medium, and dark), species (Coffea arabica and Coffea robusta), and caffeine content (regular and decaffeinated) was investigated using ground and soluble coffee samples. The concentration of specific chlorogenic acids and caffeine in the beverages was determined by high-performance liquid chromatography and related to FRAP using Pearson correlation coefficients. All measurements were expressed per unit of soluble solids. Beverages prepared with ground coffee had, on average, 27% higher FRAP values than those prepared with soluble coffee (p 0.91) was found between FRAP and the total content of chlorogenic acids, particularly that of the caffeoylquinic acid isomers. The iron-reducing activity of coffee beverages was not influenced by caffeine.

  18. 75 FR 47312 - Seminole Tribe of Florida Alcohol Beverage Control Act of 2009

    Science.gov (United States)

    2010-08-05

    ... liquor ordinance was published in 60 FR 53431. The tribal lands are located in Indian country and this... beverages. Section 562.51. license suspension. license suspension. Prostitution; Lewd and lascivious...

  19. Caloric beverages were major sources of energy among children and adults in Mexico, 1999-2012.

    Science.gov (United States)

    Stern, Dalia; Piernas, Carmen; Barquera, Simon; Rivera, Juan A; Popkin, Barry M

    2014-06-01

    Mexico, with 1 of the highest obesity prevalences in the world, instituted a 10% excise tax for any sugar-sweetened beverage (SSB) starting on 1 January 2014. Understanding the recent patterns and trends in beverage intake and sales in Mexico provides both background and baseline data for the importance of SSBs and other beverages in the Mexican diet. We analyzed a single 24-h dietary recall from 2 nationally representative surveys: the Mexican Nutrition Survey 1999 (n = 6049) and the National Health and Nutrition Survey 2012 (n = 10,343). To describe trends and patterns in beverages, we calculated the volume and energy intake per capita and per consumer and the proportion of consumers of each beverage group in each survey. A commercial sales dataset was used to describe beverage sales trends from 1999 to 2012. From 1999 to 2012, total daily energy from beverages increased among children aged 5-11 y (+45.3 kcal), females aged 12-19 y (+57.3 kcal), and adult females aged 20-49 y (+96.4 kcal) (P agua fresca (fruit water made in stalls or at home, usually with added sugars), and fruit drinks among children aged 5-11 y and females aged 12-19 y and caloric coffee/tea, soda, and agua fresca among adult females aged 20-49 y. In 2012, beverages represented 17.5% (325 kcal) and 19.0% (382 kcal) of the total daily energy intake per capita in children aged 1-19 y and adults aged ≥20 y, respectively. In 2012, flavored milk beverages, caloric soda, and high-fat milk were the top 3 major contributors to total daily energy intake per capita in all children aged 1-19 y. Caloric soda, caloric coffee/tea, and agua fresca were the top 3 major energy contributors in adults aged ≥20 y. From 1999 to 2012, sales of soda, fruit-flavored drinks, and flavored waters increased. In conclusion, consumption of several beverages with added sugars increased among children and adult females in Mexico. Because caloric soda is currently 1 of the top beverages consumed, a 10% tax on SSBs might

  20. Cajá-flavored drinks: a proposal for mixed flavor beverages and a study of the consumer profile

    Directory of Open Access Journals (Sweden)

    Maria Eugênia de Oliveira Mamede

    2015-03-01

    Full Text Available Mixed flavor beverages represent a trend that is gaining the allegiance of potential fruit juice consumers. The present study proposed to prepare mixed flavor beverages and verify their consumer acceptance. Cajá beverage (sample A was used as the standard. The other beverages were prepared by mixing the cajá-flavored product with other flavors: strawberry (B, pineapple (C, jabuticaba (D, mango (E and cashew (F. The consumer profiles in the two regions studied were similar. Overall beverages B, A and F were the most accepted, with scores of 7.7, 6.4 and 6.2, respectively. Internal Preference Mapping showed that most of the consumers were located near beverages A, B and F, confirming the acceptance results. The consumers indicated appearance and flavor as the most appreciated characteristics in beverages A, B and F. Beverages A, B and F presented higher total soluble solids contents and viscosities than the other beverages. Consumer segmentation did not depend on the different levels of familiarity with the cajá flavor. Thus the preparation of mixed flavor beverages of cajá-strawberry and cajá-cashew is an excellent proposal because it presents flavors with good potential for marketing in different regions of Brazil.

  1. Fructose and Cardiometabolic Health: What the Evidence from Sugar-Sweetened Beverages Tells Us

    OpenAIRE

    Malik, Vasanti S; Hu, Frank B.

    2015-01-01

    Recent attention has focused on fructose as having a unique role in the pathogenesis cardiometabolic diseases. However since we rarely consume fructose in isolation, the major source of fructose in the diet comes from fructose-containing sugars, sucrose and high fructose corn syrup, in sugar sweetened beverages. Intake of these beverages has been consistently linked to increased risk of obesity, type 2 diabetes and cardiovascular disease in various populations. Putative underlying mechanisms ...

  2. Utilization of Whey for the Production of Instant Energy Beverage by Using Response Surface Methodology

    OpenAIRE

    2012-01-01

    Whey is obtained from dairy industries. It is generally disposed into sewage which creates major problem of pollution besides the loss of valuable nutrients. The process of whey utilization involves higher processing cost. Therefore, the aim of the present work was to develop low cost nutritious whey beverage for hard working group of people. Instant energy Ready To Serve (RTS) whey beverage was prepared by hydrolyzing lactose with immobilized β-galactosidase enzyme, isolated from yeast cultu...

  3. Effect of Beverage Containing Fermented Akebia quinata Extracts on Alcoholic Hangover

    OpenAIRE

    2016-01-01

    The present study was conducted to investigate the effects of beverages containing fermented Akebia quinata extracts on alcoholic hangover. For this study, 25 healthy young men were recruited. All participants consumed 100 mL of water (placebo), commercial hangover beverage A or B, fermented A. quinata leaf (AQL) or fruit (AQF) extract before alcohol consumption. After 1 h, all participants consumed a bottle of Soju, Korean distilled liquor (360 mL), containing 20% alcohol. Blood was collecte...

  4. Quality Evaluation of Coffee-like Beverage from Baobab (Adansonia diditata Seed

    Directory of Open Access Journals (Sweden)

    Olaitan

    2014-10-01

    Full Text Available Coffee, one of the most consumed beverages in the world is slightly acidic (pH 5.0-5.1 and contains caffeine which has stimulating effect on human and also found to have negative effect on the brain, kidney, cardiovascular and respiratory systems hence the need to produce coffee-like beverages without such negative effects on the body. Baobab (Adansonia digitata

  5. Sluggish gallbladder emptying and gastrointestinal transit after intake of common alcoholic beverages.

    Science.gov (United States)

    Kasicka-Jonderko, A; Jonderko, K; Gajek, E; Piekielniak, A; Zawislan, R

    2014-02-01

    To study the movement along the gut and the effect upon the gallbladder volume of alcoholic beverages taken in the interdigestive state. The study comprised three research blocks attended by 12 healthy subjects each. Within a given research block volunteers underwent three examination sessions held on separate days, being offered an alcoholic beverage, or an aqueous ethanol solution of an identical proof, or a corresponding volume of isotonic glucose solution; the order of administration of the drinks was randomized. The beverages tested were: beer (4.7% vol, 400 ml), red wine (13.7% vol, 200 ml), whisky (43.5% vol, 100 ml) within the "Beer", "Wine", and "Whisky" research block, respectively. Gastric myoelectrical activity was examined electrogastrographically, gastric emptying with ¹³C-sodium acetate breath test, orocaecal transit with lactulose H₂ breath test, gallbladder emptying with ultrasonography, breath ethanol with alcotest. The study showed that alcoholic beverages were emptied from the stomach significantly slower than isotonic glucose. Alcoholic beverages produced by fermentation only (beer, red wine) were emptied from the stomach more slowly than ethanol solutions of identical proof, while gastric evacuation of whisky (distillation product) and matching alcohol solution was similar. The slower gastric evacuation of alcoholic beverages and ethanol solutions could not be ascribed to a disorganization of the gastric myoelectrical activity. The orocaecal transit of beer and red wine did not differ from that of isotonic glucose, whereas the orocaecal transit of whisky and high proof ethanol was markedly prolonged. Red wine and whisky, and to a similar extent control ethanol solutions caused an inhibition and delay of gallbladder emptying. We concluded that alcoholic beverages taken on an empty stomach exert a suppressive effect upon the transport function of the digestive tract and gallbladder emptying. The extent of this action depends on the type of a

  6. Repeated exposure of acidic beverages on esthetic restorative materials: an in-vitro surface microhardness study

    OpenAIRE

    Xavier, Arun M.; Sunny, Steffy M.; Rai, Kavita; Amitha M Hegde

    2016-01-01

    Background A manifold increase in the consumption of aerated beverages has witnessed a twin increase in tooth wear and raised demand for esthetic restorative materials. This study aimed to evaluate the surface microhardness changes of esthetic restorative materials following treatment with aerated beverages in an in-vitro situation. Material and Methods The initial surface microhardness of the restorative materials GC Fuji II LC, GC Fuji IX, Nano Glass ionomer, Resin and Nano composite was re...

  7. Impact of the Coffea canephora gene introgression on beverage quality of C. arabica.

    Science.gov (United States)

    Bertrand, B; Guyot, B; Anthony, F; Lashermes, P

    2003-08-01

    Lines of Coffea arabica derived from the Timor Hybrid (hybrid between C. arabica and C. canephora) are resistant to coffee leaf rust (Hemileia vastatrix) and to the nematode Meloidogyne exigua. The introgression of C. canephora resistance genes is suspected of causing a drop in beverage quality. Coffee samples from pure lines, compared in a Trial 1, and from F1 hybrids and parental lines from a half-diallel trial in a Trial 2, were studied for beverage quality, chemical composition and amount of introgressed genetic material. Chemical analyses (caffeine, chlorogenic acids, fat, trigonelline, sucrose) were carried out with near-infrared spectrometry by reflectance of green coffee. The number of amplified fragment length polymorphic (AFLP) markers introgressed from the Timor Hybrid varied from 1 to 37 for the lines studied. There were significant differences between lines for all of the biochemical compounds analysed and for the acidity and the overall standard of the beverage. Two lines (T17927, T17924) were significantly poorer than the controls for sucrose and beverage acidity. T17924 also had more chlorogenic acids and was poorer for the overall standard. However, two highly introgressed lines, T17934 and T17931 (25 and 30 AFLP markers, respectively), did not differ from the non-introgressed controls. There were no correlations between the number of AFLP markers and the chemical contents or beverage attributes. Significant correlations were found between the performance of the parents and their general combining ability for beverage quality. It was concluded that it should be possible to find lines with both the desired resistance genes and good beverage quality. Selection can avoid accompanying the introgression of resistance genes with a drop in beverage quality.

  8. Prevalence of Food and Beverage Brands in Movies: 1996–2005

    Science.gov (United States)

    Sutherland, Lisa A.; MacKenzie, Todd; Purvis, Lisa A.; Dalton, Madeline

    2010-01-01

    OBJECTIVE The objective of this study was to describe food and beverage brand placements in a large representative sample of popular movies. METHODS We identified and coded brand placements for foods, beverages, and food retail establishments in the top 20 US box office movie hits for each year from 1996 to 2005. We also coded general movie characteristics (Motion Picture Association of America rating, run time, genre, and information about major characters). We summarized the number and types of food, beverage, and food retail establishment brands by movie characteristics and also identified manufacturers that are associated with each of the brands. RESULTS Of the 200 movies coded, 138 (69%) contained at least 1 food, beverage, or food retail establishment brand. Movies rated PG-13 and R were significantly more likely to have brand placements compared with movies in other rating categories. Comedies, action/adventures, and horror films had more brand placements than other genres. We did not detect a significant difference in the number of movies with brand placements or mean number of placements per movie by year of movie release. A total of 1180 brand placements were identified and verified, including 427 food, 425 beverage, and 328 food retail establishment brand placements. Candy/confections (26%) and salty snacks (21%) were the most prevalent food brands, sugar-sweetened beverages (76%) were the most prevalent beverage brands, and fast food composed two thirds of the food retail establishment brand placements. CONCLUSIONS Food, beverage, and food retail establishment brands are frequently portrayed in movies, and most of the brand placements are for energy-dense, nutrient-poor foods or product lines. Movies are a potent source of advertising to children, which has been largely overlooked. PMID:20142289

  9. Finnish customers'beverage choice and the potential of Vietnamese wine in Finland

    OpenAIRE

    Nguyen, Nga

    2014-01-01

    The aim of the thesis is to discover the potential of selling Asian wine and beverages in Vaasa in particular and in Finland in general. The Asian wine means all of the alcohol made locally Asian with different ingredients including fruit, rice and grapes. The thesis primarily concentrated on the combination of Asian food along with wine in different theory. From that, it gives the outlook of pairing Asian food with local Asian beverages. It presents general information about Asian food and i...

  10. Parent support and parent-mediated behaviors are associated with children's sugary beverage consumption.

    Science.gov (United States)

    Lopez, Nanette V; Ayala, Guadalupe X; Corder, Kirsten; Eisenberg, Christina M; Zive, Michelle M; Wood, Christine; Elder, John P

    2012-04-01

    Consumption of sugary beverages has been identified as a contributor to childhood obesity. Studies have established the importance of specific parenting practices to children's beverage consumption; however, no study has examined multiple operationalizations of parenting to better understand where to focus future interventions. The present study examined the relationship between children's sugary beverage consumption and a parenting model that included household food rules, parent modeling of food rules, parent-mediated behaviors, and parent support. Baseline data from Project MOVE/me Muevo were used. Participants included 541 children, aged 5 to 8 years old, and their parents. Parents completed a 45-minute self-administered survey in Spanish or English, providing information about their child's dietary intake, as well as their parenting practices. Children's sugary beverage consumption included nondiet soda, noncarbonated sugary drinks, and sport drinks. Household food rules and parent modeling of food rules were assessed with seven items each. Parent-mediated behaviors consisted of four behaviors. Parent support was assessed with five items. Parent support and parent-mediated behaviors, including total screen time and eating at fast-food restaurants at least weekly, were associated with greater consumption of sugary beverages in children. No other parenting variables were significant. Encouraging caregivers to promote healthy dietary behaviors and provide healthy choices, limiting children's television and computer use, and reducing fast-food consumption can contribute to reductions in sugary beverage consumption among children.

  11. An electronic nose for reliable measurement and correct classification of beverages.

    Science.gov (United States)

    Mamat, Mazlina; Samad, Salina Abdul; Hannan, Mahammad A

    2011-01-01

    This paper reports the design of an electronic nose (E-nose) prototype for reliable measurement and correct classification of beverages. The prototype was developed and fabricated in the laboratory using commercially available metal oxide gas sensors and a temperature sensor. The repeatability, reproducibility and discriminative ability of the developed E-nose prototype were tested on odors emanating from different beverages such as blackcurrant juice, mango juice and orange juice, respectively. Repeated measurements of three beverages showed very high correlation (r > 0.97) between the same beverages to verify the repeatability. The prototype also produced highly correlated patterns (r > 0.97) in the measurement of beverages using different sensor batches to verify its reproducibility. The E-nose prototype also possessed good discriminative ability whereby it was able to produce different patterns for different beverages, different milk heat treatments (ultra high temperature, pasteurization) and fresh and spoiled milks. The discriminative ability of the E-nose was evaluated using Principal Component Analysis and a Multi Layer Perception Neural Network, with both methods showing good classification results.

  12. Trace metal levels in fruit juices and carbonated beverages in Nigeria.

    Science.gov (United States)

    Williams, Akan B; Ayejuyo, Olusegun O; Ogunyale, Adekunle F

    2009-09-01

    Trace metal levels in selected fruit juices and carbonated beverages purchased in Lagos, Nigeria were determined using atomic absorption spectrophotometer (Unicam model 969) equipped with SOLAAR 32 windows software. Fruit juices analysed were grape, pineapple, apple, orange, lemon juices and their brand names were used. Some carbonated drinks were also evaluated for metal levels. Trace metals investigated were Cr, Cu, Pb, Mn, Ni, Zn, Sn, Fe, Cd and Co. Trace metal contents of fruit juices were found to be more than the metallic contents of carbonated beverages. Pb level in the fruit juices ranged from 0.08 to 0.57 mg/l but was not detected in the carbonated drinks. Concentrations of Pb in lemon juice and Mn in pineapple juice were relatively high. Cd and Co were not detected in the selected juices and beverages. Additionally, Pb, Cu, Cr and Fe were not detected in canned beverages but were present in bottled beverages. However, the metal levels of selected fruit juices and carbonated beverages were within permissible levels except for Mn in pineapple juice and Pb in lemon juice.

  13. Effect of preservation method and storage condition on ascorbic acid loss in beverages

    Directory of Open Access Journals (Sweden)

    Jokanović Marija R.

    2009-01-01

    Full Text Available Global market is flooded with vitamin-enriched foods, mainly beverages. Major vitamins for enriching beverages are the antioxidant vitamins A, C and E. Ascorbic acid is readily oxidized and lost during storage of the beverages, at rates depending on the conditions of storage. This fact is of great importance for the consumer who must know how to store beverages and when to consume them in order to get the maximum benefit of added vitamin C. The objective of this paper was to determine the amount of ascorbic acid lost in beverages applying different preservation methods and storage condition. Beverage was made in laboratory conditions with synthetic L-ascorbic acid added according to the national legislations. After 30 days of storage at 4-8oC ascorbic acid overall loss was from 81.01% to 90.27% in thermally pasteurized samples and from 97.83 % to almost complete loss in samples preserved with sodium benzoate.

  14. [Commercial orange juice beverages detection by fluorescence spectroscopy combined with PCA-ED and PLSR methods].

    Science.gov (United States)

    Hu, Yang-jun; Zhu, Chun; Chen, Guo-qing; Zhang, Yong; Kong, Fan-biao; Li, Run; Zhu, Zhuo-wei; Wang, Xu; Gao, Shu-mei

    2014-08-01

    In order to classify the orange juiice beverages effectively, the fluorescence character differences of two kinds of orange juice beverages including 100% orange juice and orange drink were analyzed and compared, principal component analysis combined with Euclidean distance was adopted to classify two kinds of orange juice beverages, and ideal classification results were obtained. Meanwhile, the orange juice content estimation model was established by using fluorescence spectroscopy combined with partial least squares regression method, and the correlation coefficient R, root mean square error of calibration RMSEC and root mean square error of prediction RMSEP were 0.997, 0.87% and 2.05%, respectively. The experimental results indicate that the calibration model offers comparatively accurate content estimation, which reflect the actual orange juice content in the commercial orange juice beverages. The exploration to classify orange juice beverages was carried out from two aspects of qualitative and quantitative analysis by employing fluorescence spectroscopy combined with chemometrics method, which can provide a new idea for the classification and adulteration detection of commercial orange juice beverages, and also can give certain reference basis for the quality control of orange juice raw material.

  15. An Electronic Nose for Reliable Measurement and Correct Classification of Beverages

    Directory of Open Access Journals (Sweden)

    Mahammad A. Hannan

    2011-06-01

    Full Text Available This paper reports the design of an electronic nose (E-nose prototype for reliable measurement and correct classification of beverages. The prototype was developed and fabricated in the laboratory using commercially available metal oxide gas sensors and a temperature sensor. The repeatability, reproducibility and discriminative ability of the developed E-nose prototype were tested on odors emanating from different beverages such as blackcurrant juice, mango juice and orange juice, respectively. Repeated measurements of three beverages showed very high correlation (r > 0.97 between the same beverages to verify the repeatability. The prototype also produced highly correlated patterns (r > 0.97 in the measurement of beverages using different sensor batches to verify its reproducibility. The E-nose prototype also possessed good discriminative ability whereby it was able to produce different patterns for different beverages, different milk heat treatments (ultra high temperature, pasteurization and fresh and spoiled milks. The discriminative ability of the E-nose was evaluated using Principal Component Analysis and a Multi Layer Perception Neural Network, with both methods showing good classification results.

  16. Effect of dissolved oxygen in alcoholic beverages and drinking water on alcohol elimination in humans.

    Science.gov (United States)

    Rhee, Su-jin; Chae, Jung-woo; Song, Byung-jeong; Lee, Eun-sil; Kwon, Kwang-il

    2013-02-01

    Oxygen plays an important role in the metabolism of alcohol. An increased dissolved oxygen level in alcoholic beverages reportedly accelerates the elimination of alcohol. Therefore, we evaluated the effect of dissolved oxygen in alcohol and the supportive effect of oxygenated water on alcohol pharmacokinetics after the excessive consumption of alcohol, i.e., 540 ml of 19.5% alcohol (v/v). Fifteen healthy males were included in this randomized, 3 × 3 crossover study. Three combinations were tested: X, normal alcoholic beverage and normal water; Y, oxygenated alcoholic beverage and normal water; Z, oxygenated alcoholic beverage and oxygenated water. Blood alcohol concentrations (BACs) were determined by conversion of breath alcohol concentrations. Four pharmacokinetic parameters (C(max), T(max), K(el), and AUCall) were obtained using non-compartmental analysis and the times to reach 0.05% and 0.03% BAC (T(0.05%) and T(0.03%)) were compared using one-way analysis of variance (ANOVA) and Duncan's post hoc test. With combination Z, the BAC decreased to 0.05% significantly faster (p water augments the effect of oxygen in the alcoholic beverage in alcohol elimination. Therefore, it is necessary to investigate the supportive effect of ingesting additional oxygenated water after heavy drinking of normal alcoholic beverages.

  17. Chemical, Sensorial and Rheological Properties of a New Organic Rice Bran Beverage

    Institute of Scientific and Technical Information of China (English)

    Gerson Luis FACCIN; Leila do Nascimento VIEIRA; Letícia Adélia MIOTTo; Pedro Luiz Manique BARRETO; Edna Regina AMANTE

    2009-01-01

    Rice bran is a solid residue from rice polishing that is used in animal nutrition and rice oil production. Cultivation conditions with agro-toxics, lipids instability, and tendency for mycotoxin contamination restrict its application in human nutrition. Therefore, organic agriculture is an alternative to use the properties of rice bran. Rice bran beverage is a new cereal product from organic rice. This work presents the preliminary results of the chemical and rheological studies of a bath pasteurized rice bran beverage. Compared with integral defatted milk, soy extracts, and brown rice low-fat milk, the rice bran beverage studied in this work presents itself as an important source of minerals and unsaturated lipids. All essential amino acids were found in this product. Glutamic and aspartic acids were predominant. Bath pasteurization at boiling water temperature for 15 and 30 min was adequate for microbiological safety. Refrigeration storage for 20 days, evaluated by pH and acidity variations, was ideal for assessment of the beverage conservation time. The beverage viscosity was of the Newtonian standard behavior, and its viscosity during storage was not a good parameter to evaluate shelf life. Sensory preference tests showed positive perspectives for this new beverage.

  18. Consumers’ behaviour and motives for selection of dairy beverages in Kvarner region: a pilot study

    Directory of Open Access Journals (Sweden)

    Greta Krešić

    2010-03-01

    Full Text Available Since food choice is always a unique and personal experience, consumer behaviour is important for food manufacturers and marketers in term of product success. Due to the beneficial healthprotective effects of dairy beverages, this market segment is very innovative and fast-growing. The aim of this pilot-study was to examine the consumption patterns, purchasing behaviour and motivesfor selection of dairy beverages. The sample of this study included 114 participants (44 males and 70 females which were interviewed face-to-face at the entrance of 5 shopping centres. The surveyinstrument consisted of closed questions regarding habits of consumption, purchasing habits and motives for selection of dairy beverages. Gender specific differences were tested. The results obtained have shown that females consumed more milk and milk drinks (p<0.001 and fermented milk drinks (p=0.002 than males. The consumption of whey-based beverages was sporadical in both genders. Females in higher percentage purchase low-fat dairy beverages (p=0.043, while males exhibited a higher level of loyalty to a certain product (p=0.034. Sensory appeals were the most important motivational factor for both genders. Brand was ranked second for males (p<0.001 and health aspect for females. The products’ origin was ranked third, while price was ranked fifth for both genders. The results obtained could be useful to researchers and dairy market sector in developing and promotinga group of dairy beverage products based on innovations and health.

  19. An Application of Conjoint Analysis to Consumer Preference for Beverage Products in Nigeria

    Directory of Open Access Journals (Sweden)

    Emmanuel Olateju Oyatoye

    2013-12-01

    Full Text Available Conjoint analysis is a technique for establishing the relative importance of different attributes in the provision of a good or a service. In this study, conjoint analysis was applied to characterize beverage product preferences for customers. information during buyer-seller purchasing decision interactions. It identify the influence certain consumers preferences have on beverage purchasing behavior. Using focus group discussion, major attributes were specified. The attributes were then used to generate a plan card using the orthogonal array method. A conjoint based survey using 29 ranked beverages attributes formed the basis of the questionnaires that were randomly administered to 200 purchasers. of beverages drinks between January and March 2013 to specify their preferences. Conjoint analysis was used and the result indicates that the preference range that would deliver the most utility for beverage consumers include products attributes such as reduced price (- 0.478, cylindrical package (-5.822, moderately dissolving beverage granule (-1.833 and taste (- 0.333. The findings conclude that producer need to take the issue of packaging serious in production by ensuring that their product is packaged in cylindrical container which will attract optimum attention of consumers thereby leading to profitability in the long run.

  20. Beverage Consumption Habits in Italian Population: Association with Total Water Intake and Energy Intake

    Directory of Open Access Journals (Sweden)

    Lorenza Mistura

    2016-10-01

    Full Text Available Background: The aim of this study was to investigate total water intake (TWI from water, beverages and foods among Italian adults and the elderly. Methods: Data of 2607 adults and the elderly, aged 18–75 years from the last national food consumption survey, INRAN-SCAI 2005-06, were used to evaluate the TWI. The INRAN-SCAI 2005-06 survey was conducted on a representative sample of 3323 individuals aged 0.1 to 97.7 years. A 3-day semi-structured diary was used for participants to record the consumption of all foods, beverages and nutritional supplements. Results: On average, TWI was 1.8 L for men and 1.7 L for women. More than 75% of women and 90% of men did not comply with the European Food Safety Authority (EFSA Adequate Intake. The contribution of beverages to the total energy intake (EI was 6% for the total sample. Water was the most consumed beverage, followed by alcoholic beverages for men and hot beverages for women. Conclusion: According to the present results, adults and elderly Italians do not reach the adequate intake for water as suggested by the EFSA and by the national reference level of nutrient and energy intake. Data on water consumption should also be analyzed in single socio-demographic groups in order to identify sub-groups of the population that need more attention and to plan more targeted interventions.

  1. Munkoyo beverage, a traditional Zambian fermented maize gruel using Rhynchosia root as amylase source.

    Science.gov (United States)

    Zulu, R M; Dillon, V M; Owens, J D

    1997-03-03

    A typical munkoyo beverage was made by fermenting Rhynchosia heterophylla root extract-cooked maize meal mixture with Lactobacillus confusus LZI and Saccharomyces cerevisiae YZ20. The fermented munkoyo beverage had a pH of 3.3, lactic acid content of 60 mmol/l, ethanol 320-410 mmol/l and a characteristic 'munkoyo' aroma. L. confusus, used alone, produced a beverage with a faint munkoyo flavour note whilst beverage produced with S. cerevisiae alone seemed not to have a typical munkoyo note. R. heterophylla root extract converted 75% of the starch in sterile cooked maize meat to maltose (80% of total sugars), maltotriose (17%) and glucose (3%) in I h at 45 degrees C. During fermentation by the mixed culture or the yeast alone most of the maltose was utilised but little or none of the maltotriose. The ratio of yeast to lactic acid bacteria in the starter culture affected the rate of production of ethanol but had no effect on the growth or acid production by the bacterium. To obtain a munkoyo beverage with the desired low alcohol concentration (culture should be 1:1000 or less and the beverage should be fermented for 24 h only.

  2. Functional fermented whey-based beverage using lactic acid bacteria.

    Science.gov (United States)

    Pescuma, Micaela; Hébert, Elvira María; Mozzi, Fernanda; de Valdez, Graciela Font

    2010-06-30

    Whey protein concentrate (WPC) is employed as functional food ingredient because of its nutritional value and emulsifying properties. However, the major whey protein beta-lactoglobulin (BLG) is the main cause of milk allergy. The aim of this study was to formulate a fermented whey beverage using selected lactic acid bacteria and WPC35 (WPC containing 35% of proteins) to obtain a fermented product with low lactose and BLG contents and high essential amino acid concentration. Cell viability, lactose consumption, lactic acid production, proteolytic activity, amino acid release and BLG degradation by the selected strains Lactobacillus acidophilus CRL 636, Lactobacillus delbrueckii subsp. bulgaricus CRL 656 and Streptococcus thermophilus CRL 804, as single or mixed (SLaB) cultures were evaluated in WPC35 (10%, w/v) incubated at 37 degrees C for 24h. Then, the fermented WPC35 was mixed with peach juice and calcium lactate (2%, w/v) and stored at 10 degrees C for 28 days. During fermentation, single cultures grew 1.7-3.1 log CFU/ml and produced 25.1-95.0 mmol/l of lactic acid as consequence of lactose consumption (14.0-41.8 mmol/l) after 12h fermentation. L. delbrueckii subsp. bulgaricus CRL 656 was the most proteolytic strain (626 microg/ml Leu) and released the branched-chain essential amino acids Leu (16 microg/ml), Ile (27 microg/ml) and Val (43 microg/ml). All strains were able to degrade BLG in a range of 41-85% after 12h incubation. The starter culture SLaB grew 3.0 log CFU/ml, showed marked pH reduction, produced 122.0 mmol/l of lactic acid, displayed high proteolytic activity (484 microg/ml Leu) releasing Leu (13 microg/ml), Ile (18 microg/ml) and Val (35 microg/ml), and hydrolyzed 92% of BLG. The addition of calcium lactate to WPC35 maintained the drink pH stable during shelf life; no contamination was detected during this period. After 28 days, a decrease in cell viability of all strains was observed being more pronounced for L. delbrueckii subsp. bulgaricus

  3. STATUS SOSIAL-EKONOMI DAN KADAR HORMON TIROTROPIN RUMAH-TANGGA PENGGUNA GARAM BERIDOIUM DI PERKOTAAN INDONESIA : ANALISIS DATA RISKESDAS 2007 (SOCIO-ECONOMIC STATUS AND THYROTROPIN HORMONE LEVEL OF HOUSEHOLDS USING IODIZED SALT IN INDONESIAN URBAN : ANA

    Directory of Open Access Journals (Sweden)

    Djoko Kartono

    2012-12-01

    Full Text Available ABSTRACT Iodized salt is the long term and sustainable strategy to improve iodine intakeof the community.Level of thyroid stimulating hormone (thyrotropin hormone can be used as indicator of iodine intake adequacy. To study the socio-economic status of households using iodized salt and thyrotropin hormone level in urban areas. Riskesdas data 2007 that include 280.000 households was used.Thyrotropin hormone data include 9.457 people aged above 1 years. Variables included classification of village, rapid test on salt, education and occupation of households’ head, household expenditure and level of thyrotropin hormone. Around 80 percentof households where households’ head graduated from college/university used salt containing sufficient iodine. Only 18 percent households with households’ headworks as government workers used salt containing sufficient iodine. Around 70 percent households in 5th quintile of household’s expenditure were using salt with sufficient iodine content. Around 70 percent households in urban areas were using salt withsufficient iodine content.Among children 1-4 years, percentage of low category of thyrotropin hormon level was 3.3 percentand among 60 years of age and above was 15.8 percent. The higher the educational levelthe higher the percentage of households used salt with sufficient iodine. Percentage of households using salt with sufficient iodine was higher in urban than in rural areas. The higher the quintiles of household expenditures the higher the percentage of households using salt with sufficient iodine. There was a trend that the higher the age the higher the percentage of low category of thyrotropin hormone level. Keywords: householdsalt, education, occupation, urban, rural, expenditure, thyrotropin hormone   ABSTRAK Garam beriodium merupakan strategi jangka panjang dan berkesinambungan untuk memperbaiki asupan iodium masyarakat. Sementara itu, kadar thyroid stimulating hormone (hormon tirotropin dapat

  4. Ressignificações do coro trágico na conteporaneidade: uma releitura dos cantos fúnebres da antiguidade à luz de Ismail Kadaré e Walter Salles

    Directory of Open Access Journals (Sweden)

    Ana Maria César Pompeu

    2009-12-01

    Full Text Available O coro trágico presente nas tragédias gregas e já prefigurado em algumas passagens da Ilíada não se restringe às encenações dos poetas trágicos da Antiguidade, nem tampouco ao solo da antiga Grécia. Seus cantos emitem ressonâncias que se fazem sentir até hoje, por meio de ressignificações, em gêneros artísticos diversos da contemporaneidade. O ressoar desses cantos pode ser percebido – no trabalho que ora apresentaremos – nas obras dos artistas Ismail Kadaré e Walter Salles, respectivamente, escritor albanês e cineasta brasileiro os quais recriam e recontextualizam em suas obras a presença do coro trágico por meio das figuras das carpideiras albanesas e da rezadeiras nordestinas. Ismail Kadaré revive em sua tragédia albanesa, Abril despedaçado, o coro trágico, bem como os cantos fúnebres enunciados por mulheres que choravam profissionalmente nos solos da Grécia e dos Bálcãs; Walter Salles, por sua vez, ao traduzir para o cinema a obra homônima do escritor albanês recria as carpideiras albanesas por meio das rezadeiras nordestinas tendo como base o coro das tragédias gregas. É o coro trágico, pois, que volta à cena ressignificado à luz das culturas albanesa e brasileira.

  5. Sensory quality evaluation of whey-based beverages

    Directory of Open Access Journals (Sweden)

    Veronika Legarová

    2010-12-01

    Full Text Available Whey as a by-product of the cheese industry is a source of biological and functional valuable proteins. The aim of this research was to evaluate the commercial potential of whey-based dairy beverages containing a definite amount of semi-skimmed milk addition. The purpose of this paper was to improve the whey flavour via its fermentation by commercial yogurt starter cultures, and via 25 % and 50 % of milk addition. The course of fermentation was monitored by pH and titratable acidity changes. The sensory profile of non-fermented and fermented drinks was assessed using unstructured graphical scales. No significant differences in acidity were found between the samples which were fermented for 3 or 4 hours, but a significant difference was found between samples of whey drinks without milk and samples with milk addition. Fermentation by yoghurt culture did not bring statistically significant improvement of the whey drink organoleptic properties, while the addition of milk was the most important factor influencing not only the total sensory quality of the whey drinks but also their flavour, appearance, colour, viscosity and homogeneity.

  6. A Statistical study of effects of bacterial Decaffeination on Beverages

    Directory of Open Access Journals (Sweden)

    Naina Thangaraj

    2013-06-01

    Full Text Available Caffeine degradation has been popularized due to its promising scope in food applications and environmental safety. Hence we conducted a study of bacterial caffeine degradation and its effect on sensory qualities through a survey and reported the data using Correspondence Analysis- Symmetrical Model of SPSS software to identify key sensory attributes and study what factors could lead to them. The decaffeinated beverages showed undesirable sensory attributes, especially those containing milk and other extraneous substances and hence it was concluded that decaffeination is most desirable during raw material processing. Also a background study of the bacterial growth curve and its relation with caffeine degradation and N-Methyl Urea formation was done using Origin software and ways to ensure the release of non-toxic products were hypothesized. An alternate glyoxylate pathway was considered to avoid the release of toxic metabolites, which is possible by media starvation. Thus avoiding degradation of sensory qualities and alternating the production of N-methylurea would reflect positively on human consumption and acceptance and this can be a scope of future study.

  7. Beverage preference and risk of alcohol-use disorders

    DEFF Research Database (Denmark)

    Flensborg-Madsen, Trine; Knop, Joachim; Mortensen, Erik Lykke

    2008-01-01

    on 18,146 individuals from the Copenhagen City Heart Study, Denmark. The study population was linked to three different registers to detect AUD registrations. RESULTS: For both genders, wine drinking was associated with lower risk of AUD irrespective of the weekly amount of alcohol consumed. Women......OBJECTIVE: The purpose of this study was to examine whether preferred type of alcoholic beverage influences the later risk of alcohol-use disorders (AUD). METHOD: A prospective cohort study was used, comprising three updated measures of alcohol intake and covariates, and 26 years of follow-up data...... drinking 15-21 drinks per week of only beer and distilled spirits had a risk of 15.8 (95% confidence interval [CI]: 7.8-33.3) for AUD, whereas those whose total alcohol intake comprised more than 35% wine had a risk of 2.0 (CI: 0.7-5.2). Men drinking 15-21 drinks per week of only beer and distilled spirits...

  8. Tea beverage in chemoprevention and chemotherapy of prostate cancer

    Institute of Scientific and Technical Information of China (English)

    Imtiaz A SIDDIQUI; Mohammad SALEEM; Vaqar M ADHAMI; Mohammad ASIM; Hasan MUKHTAR

    2007-01-01

    Prostate cancer (Pca) is the most frequently diagnosed malignancy and the sec-ond leading cause of cancer-related deaths in American males with similar trends in many western countries. The existing treatment approaches and surgical inter-vention have not been able to effectively cope with this dreaded disease. For these reasons, it is necessary to intensify our efforts for a better understanding of the disease process and for the development of novel approaches for its preven-tion and treatment. Based on considerable evidence from in vivo and in vitro data and epidemiological studies, in recent years the beverage tea has gained consid-erable attention for reducing the risk of several cancers. Much of the cancerpreventive effects of tea, especially green tea appear to be mediated by the polyphe-nols present therein. Geographical evidence suggests that the incidence and occurrence of Pca is lower in populations that consume tea regularly. This evi-dence suggests that tea polyphenols could be extrapolated to optimize their chemopreventive properties against Pca. Pca represents an excellent candidate disease for chemoprevention because it is typically diagnosed in men over 50 years of age and therefore, even a modest delay in neoplastic development achieved through pharmacological or nutritional intervention could result in a substantial reduction in the incidence of clinically detectable disease. In this review we address the issue of possible use of tea, especially green tea, for the prevention aswell as treatment of Pca.

  9. Antioxidants of the beverage tea in promotion of human health.

    Science.gov (United States)

    Siddiqui, Imtiaz A; Afaq, Farrukh; Adhami, Vaqar M; Ahmad, Nihal; Mukhtar, Hasan

    2004-06-01

    Tea that contains many antioxidants is a pleasant and safe drink that is enjoyed by people across the globe. Tea leaves are manufactured as black, green, or oolong. Black tea represents approximately 78% of total consumed tea in the world, whereas green tea accounts for approximately 20% of tea consumed. The concept of "use of tea for promotion of human health and prevention and cure of diseases" has become a subject of intense research in the last decade. Diseases for which tea drinkers appear to have lower risk are simple infections, like bacterial and viral, to chronic debilitating diseases, including cancer, coronary heart disease, stroke, and osteoporosis. Initial work on green tea suggested that it possesses human health-promoting effects. In recent years, the research efforts have been expanded to black tea as well. Research conducted in recent years reveals that both black and green tea have very similar beneficial attributes in lowering the risk of many human diseases, including several types of cancer and heart diseases. For cancer prevention, evidence is so overwhelming that the Chemoprevention Branch of the National Cancer Institute has initiated a plan for developing tea compounds as cancer-chemopreventive agents in human trials. Thus, modern medical research is confirming the ancient wisdom that therapy of many diseases may reside in an inexpensive beverage in a "teapot."

  10. Microbiological and physical-chemical characteristics of fermented milk beverages

    Directory of Open Access Journals (Sweden)

    E.H.P. Andrade

    2015-12-01

    Full Text Available This study aimed to evaluate some microbiological and physical-chemical characteristics of fermented milk beverages collected at the main supermarkets in Belo Horizonte (MG. 40 samples of the products corresponding to five distinct brands were collected. They were submitted to the following analyses: Most Probable Number (MPN of total (30ºC and thermal tolerant coliforms (45ºC, Salmonella spp., coagulase positive Staphylococcus, molds and yeasts, lactic acid bacteria, pH, titratable acidity and contents of moisture, total solids, protein and fat. The analyses were carried out during the last week of shelf life. The microbiological quality of the samples was good and the counts of lactic bacteria were above the minimum established by the official legislation. Streptococcus and Lactobacillus were isolated and identified from the products and Lactobacillus delbrueckii was molecularly identified in three samples. The mean values for the contents of fat and protein, titratable acidity, pH, moisture and total solids ranged from 1.24 to 1.98%; 1.88 to 2.22%; 0.54 to 0.66%; 3.91 to 4.16; 81.18 to 83.25% and 16.75 to 18.82%, respectively. All samples had protein content in agreement with the official legislation.

  11. Acidic organic compounds in beverage, food, and feed production.

    Science.gov (United States)

    Quitmann, Hendrich; Fan, Rong; Czermak, Peter

    2014-01-01

    Organic acids and their derivatives are frequently used in beverage, food, and feed production. Acidic additives may act as buffers to regulate acidity, antioxidants, preservatives, flavor enhancers, and sequestrants. Beneficial effects on animal health and growth performance have been observed when using acidic substances as feed additives. Organic acids could be classified in groups according to their chemical structure. Each group of organic acids has its own specific properties and is used for different applications. Organic acids with low molecular weight (e.g. acetic acid, lactic acid, and citric acid), which are part of the primary metabolism, are often produced by fermentation. Others are produced more economically by chemical synthesis based on petrochemical raw materials on an industrial scale (e.g. formic acid, propionic and benzoic acid). Biotechnology-based production is of interest due to legislation, consumer demand for natural ingredients, and increasing environmental awareness. In the United States, for example, biocatalytically produced esters for food applications can be labeled as "natural," whereas identical conventional acid catalyst-based molecules cannot. Natural esters command a price several times that of non-natural esters. Biotechnological routes need to be optimized regarding raw materials and yield, microorganisms, and recovery methods. New bioprocesses are being developed for organic acids, which are at this time commercially produced by chemical synthesis. Moreover, new organic acids that could be produced with biotechnological methods are under investigation for food applications.

  12. Sucrose-replacement by rebaudioside a in a model beverage.

    Science.gov (United States)

    Majchrzak, Dorota; Ipsen, Annika; Koenig, Juergen

    2015-09-01

    Rebaudioside A (RA), a component of Stevia rebaudiana, is a non-caloric sweetener of natural origin, suitable to meet consumers' demand for sweet taste, but undesirable flavors were reported at high concentrations. Aim of this study was to create a model beverage (ice-tea) in which sucrose was replaced increasingly by RA to identify optimal sensory profile for consumer acceptance. Samples with 20 % and 40 % sucrose replacement by RA, respectively, showed very similar sensory profiles but were significantly higher in some flavor attributes, such as artificial sweetness, licorice-like and metallic, as well as in sweet and bitter aftertaste (p < 0.05) compared to the reference ice-tea. In both hedonic tests, preference and acceptance samples with RA have been judged as comparable to the reference despite perception of some undesirable notes. In view of the results of our study it can be stated that a replacement of 20 % or 40 % sucrose by RA in an ice-tea is achievable.

  13. Donkey Milk for Manufacture of Novel Functional Fermented Beverages.

    Science.gov (United States)

    Perna, Annamaria; Intaglietta, Immacolata; Simonetti, Amalia; Gambacorta, Emilio

    2015-06-01

    The aim of this work was to investigate on the functional features of a donkey milk probiotic berevage as a novel food. Particularly, it was to study the decrease of lactose content and the antioxidant activity of standard yogurt (YC) and probiotic yogurt (YP; Lactobacillus acidophilus, Lactobacillus casei) from donkey milk during the storage up to 30 d at 4 ºC. The evolution of lactose content using enzymatic-spectrophotometric kits was analyzed. Antioxidant activity of yogurt was measured using 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power (FRAP), and thiol assays. Parallel consumer sensory studies were carried out as consumer test in order to gain information about the impact of these novel fermented beverages on sensory perceptions. The statistical analysis has shown significant effect of studied factors. The results showed that the lactose content gradually decreased during storage in both yogurts, reaching values of 2.36% and 2.10% in YC and YP, respectively, at 30 d (P donkey milk could be configured as health and nutraceutical food, which aims to meet nutritional requirements of certain consumers groups with lactose or cow milk protein intolerance.

  14. Aluminum Laminates in Beverage Packaging: Models and Experiences

    Directory of Open Access Journals (Sweden)

    Gabriella Bolzon

    2015-08-01

    Full Text Available Aluminum laminates are among the main components of beverage packaging. These layered material systems are coupled to paperboard plies except in the cap opening area, where the human force limit sets a requirement on the material properties to allow open-ability and the mechanical characteristics are of particular interest. Experimental investigations have been carried out on this composite and on its components by either traditional or full-field measurement techniques. The interpretation of the collected data has been supported by the simulation of the performed tests considering either a homogenized material model or the individual laminate layers. However, different results may be recovered from similar samples due to physical factors like the material processing route and the embedded defectiveness. In turn, the conclusions may vary depending on the model assumptions. This contribution focuses on the physical effects and on the modeling of the large localized deformation induced by material singularities. This topic is discussed at the light of some experimental results.

  15. Low Calorie Beverage Consumption Is Associated with Energy and Nutrient Intakes and Diet Quality in British Adults

    OpenAIRE

    Gibson, Sigrid A.; Horgan, Graham W.; Francis, Lucy E.; Amelia A. Gibson; Stephen, Alison M

    2016-01-01

    It is unclear whether consumption of low-calorie beverages (LCB) leads to compensatory consumption of sweet foods, thus reducing benefits for weight control or diet quality. This analysis investigated associations between beverage consumption and energy intake and diet quality of adults in the UK National Diet and Nutrition Survey (NDNS) (2008–2011; n = 1590), classified into: (a) non-consumers of soft drinks (NC); (b) LCB consumers; (c) sugar-sweetened beverage (SSB) consumers; or (d) consum...

  16. Major multinational food and beverage companies and informal sector contributions to global food consumption: implications for nutrition policy

    OpenAIRE

    Yach Derek; Alexander Eleanore; Mensah George A

    2011-01-01

    Abstract Background In recent years, 10 major multinational food and beverage companies have worked together within the International Food and Beverage Alliance (IFBA) to increase their commitments to public health. Current IFBA commitments include initiatives to improve the nutrition quality of products and how these products are advertised to children. The impact and magnitude of IFBA member contributions to the total market share of packaged foods and beverages consumed remain incompletely...

  17. Formulation and characterization of novel functional beverages with antioxidant and anti-acetylcholinesterase activities

    Directory of Open Access Journals (Sweden)

    Suree Nanasombat

    2015-01-01

    Full Text Available Background: Nowadays, there is increased consumer demand for high-antioxidant foods. Drinking high-antioxidant beverages may help to protect against aging, Alzheimer’s disease, and other chronic diseases. Grapes and some plants including Phyllanthus emblica, Terminalia chebula, Kaempferia parviflora, Centella asiatica, Nelumbo nucifera, Rauvolfia serpentina, Ginkgo biloba, Crocus sativus, Clitoria ternatea and others are well-known to possess antioxidant, neuroprotective and other health-promoting activities. Thus, it is possible to use these plants for the development of new functional beverages. Methods: Ten formulations of beverages were produced. The 5 non-alcoholic beverages contained dried medicinal plants, fresh grapes and others and are as follows: beverage B1: 10.2% K. parviflora rhizomes, 5.1% brown sugar and 84.7% water; beverage B2: 0.45% Ardisia polycephala leaves, 0.45% C. asiatica leaves, 0.36% C. ternatea flowers, 0.45% C. sativus pollens, 0.45% G. biloba leaves, 0.45% Melodorum fruticosum flowers, 0.90% N. nucifera petals, 0.45% Nymphaea lotus petals, 5.43% crystalline sugar and 90.58% water; beverage B3: 0.62% A. polycephala fruits, 0.35% C. ternatea flowers, 0.44% G. biloba leaves, 2.64% K. parviflora rhizomes, 1.76% P. emblica fruits, 0.88% T. chebula fruits, 5.28% brown sugar and 88.03% water; beverage B4: 0.51% Acorus calamus stems, 0.68% C. ternatea flowers, 4.23% K. parviflora rhizomes, 0.85% N. nucifera petals, 0.85% N. lotus petals, 0.85% M. fruticosum flowers, 0.34% R. serpentina roots, 0.34% U. gambir, 1.69% Zingiber officinale rhizomes, 5.08% brown sugar and 84.60% water; beverage B5: 53.09% fresh grapes, 2.65% brown sugar and 44.25% water. After heating, filtering, and cooling, these beverages were put in sterile bottles. One part of each beverage was stored at 4C for 23 weeks before analyzing, but the other two parts were used to prepare the alcoholic beverage of each formulation. Grapes were mixed with the

  18. Caffeine content of prepackaged national-brand and private-label carbonated beverages.

    Science.gov (United States)

    Chou, K-H; Bell, L N

    2007-08-01

    Caffeine is a well-known stimulant that is added as an ingredient to various carbonated soft drinks. Due to its stimulatory and other physiological effects, individuals desire to know the exact amount of caffeine consumed from these beverages. This study analyzed the caffeine contents of 56 national-brand and 75 private-label store-brand carbonated beverages using high-performance liquid chromatography. Caffeine contents ranged from 4.9 mg/12 oz (IGA Cola) to 74 mg/12 oz (Vault Zero). Some of the more common national-brand carbonated beverages analyzed in this study with their caffeine contents were Coca-Cola (33.9 mg/12 oz), Diet Coke (46.3 mg/12 oz), Pepsi (38.9 mg/12 oz), Diet Pepsi (36.7 mg/12 oz), Dr Pepper (42.6 mg/12 oz), Diet Dr Pepper (44.1 mg/12 oz), Mountain Dew (54.8 mg/12 oz), and Diet Mountain Dew (55.2 mg/12 oz). The Wal-Mart store-brand beverages with their caffeine contents were Sam's Cola (12.7 mg/12 oz), Sam's Diet Cola (13.3 mg/12 oz), Dr Thunder (30.6 mg/12 oz), Diet Dr Thunder (29.9 mg/12 oz), and Mountain Lightning (46.5 mg/12 oz). Beverages from 14 other stores were also analyzed. Most store-brand carbonated beverages were found to contain less caffeine than their national-brand counterparts. The wide range of caffeine contents in carbonated beverages indicates that consumers would benefit from the placement of caffeine values on food labels.

  19. Competitive foods and beverages available for purchase in secondary schools--selected sites, United States, 2006.

    Science.gov (United States)

    2008-08-29

    Schools are in a unique position to help improve youth dietary behaviors and prevent and reduce obesity. In most schools, foods and beverages are made available to students through the U.S. Department of Agriculture (USDA) school meal programs and the sale of competitive foods, which are any foods and beverages sold at a school separately from the USDA school meal programs. Foods and beverages sold through the USDA school meal programs must meet federal nutrition requirements. Competitive foods are not subject to any federal nutrition standards unless they are sold inside the food service area during mealtimes. A 2007 Institute of Medicine (IOM) report concluded that schools should limit the availability of less nutritious competitive foods or include more nutritious foods and beverages if they make competitive foods available. To identify the types of competitive foods and beverages available for purchase from vending machines or at school stores, canteens, or snack bars, CDC analyzed data from the 2006 School Health Profiles for public secondary schools in 36 states and 12 large urban school districts. CDC also compared 2004 and 2006 data among 24 states and nine large urban school districts. This report summarizes the results of these analyses, which indicated that, from 2004 to 2006, the median percentage of secondary schools across states allowing students to purchase chocolate candy and salty snacks that are not low in fat decreased; however, in 2006, secondary schools still offered less nutritious foods and beverages that compete with school meals. School and public health officials should work together with families to provide foods and beverages at school that follow the IOM recommendations.

  20. Biomarker discovery and applications for foods and beverages: proteomics to nanoproteomics.

    Science.gov (United States)

    Agrawal, Ganesh Kumar; Timperio, Anna Maria; Zolla, Lello; Bansal, Vipul; Shukla, Ravi; Rakwal, Randeep

    2013-11-20

    Foods and beverages have been at the heart of our society for centuries, sustaining humankind - health, life, and the pleasures that go with it. The more we grow and develop as a civilization, the more we feel the need to know about the food we eat and beverages we drink. Moreover, with an ever increasing demand for food due to the growing human population food security remains a major concern. Food safety is another growing concern as the consumers prefer varied foods and beverages that are not only traded nationally but also globally. The 21st century science and technology is at a new high, especially in the field of biological sciences. The availability of genome sequences and associated high-throughput sensitive technologies means that foods are being analyzed at various levels. For example and in particular, high-throughput omics approaches are being applied to develop suitable biomarkers for foods and beverages and their applications in addressing quality, technology, authenticity, and safety issues. Proteomics are one of those technologies that are increasingly being utilized to profile expressed proteins in different foods and beverages. Acquired knowledge and protein information have now been translated to address safety of foods and beverages. Very recently, the power of proteomic technology has been integrated with another highly sensitive and miniaturized technology called nanotechnology, yielding a new term nanoproteomics. Nanoproteomics offer a real-time multiplexed analysis performed in a miniaturized assay, with low-sample consumption and high sensitivity. To name a few, nanomaterials - quantum dots, gold nanoparticles, carbon nanotubes, and nanowires - have demonstrated potential to overcome the challenges of sensitivity faced by proteomics for biomarker detection, discovery, and application. In this review, we will discuss the importance of biomarker discovery and applications for foods and beverages, the contribution of proteomic technology in

  1. ON THE EROSIVE EFFECT OF SOME BEVERAGES FOR SPORTSMEN UPON DENTAL ENAMEL

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    Cosmin ARNAUTEANU

    2015-06-01

    Full Text Available The aim of the study was to compare the surface morphology of enamel and the variation of the mineral ions concentration after the manifestation of the erosive effect determined by various commercial beverages for athletes. 14 premolars extracted from orthodontic reasons have been cut in two halves. On each section, an enamel surface of 3x3 mm was preserved for investigations. The samples have been divided into 4 groups. In the control group, the 7 sections were kept in artificial saliva while, in the other 3 groups, the sections were introduced in 3 beverages for athletes: Gatorade Citron (Pepsi Cola Co., 5-hour Energy (Living Essentials, Powerade Cherry (Coca Cola Co.. The samples were analyzed on an electronic microscope with Vega II LSH scanning device, coupled with EDX Quantax QX2 detector. SEM analysis evidenced erosion zones at the level of enamel, which appears pinched in the samples subjected to the action of acid beverages. A decreasing tendency of the average values of calcium ion concentrations was observed in the batches in which the enamel samples had been subjected to the action of beverages for athletes. The highest relative variations of calcium and phosphorous ions (10%, respectively 8% were recorded for Gatorade, followed, in decreasing order, by Powerade, for which variations of 9%, respectively 6%, were noticed, and by the 5-hour Energy beverage, in which the relative losses were of 5%, respectively 3%. All beverages for athletes tested in the present study showed erosion potential upon the dental enamel. Gatorade appeared as the most aggressive beverage for athletes followed by Powerade and 5-hour Energy.

  2. 食用仙人掌饮料的研究%Research of the Edible Cactus Beverage

    Institute of Scientific and Technical Information of China (English)

    隽东

    2011-01-01

    This article regards Nation tower edible cactus of rice as main raw materials,probe into the production technology of the cactus beverage,fill a prescription technology,protect with citric acid,ascorbic acid,sodium chloride,etc.color pharmaceutical partial to color research to the cactus beverage on this basis,make the green of the beverage try one's best to keep.In order to remove the big particle and molecule in beverages,improve clarification degree of the beverage,different honeys have been clarified in the experiment.Finally,because the beverage is unstable,it is apt to present precipitating or strata,so stabilizer go on steady research to the cactus beverage with marine alga sour sodium,gelatin,agar-agar,CMC-Na,etc.%以‘米邦塔’食用仙人掌为主要原料,探讨仙人掌饮料的生产工艺、配方技术。用柠檬酸、抗坏血酸、氯化钠等护色剂对仙人掌饮料进行护色,使饮料的绿色尽量保持。为了除去饮料中的大颗粒分子,提高饮料的澄清度,用不同的蜂蜜对其进行澄清试验;由于饮料不稳定,易出现沉淀或者分层,故用海藻酸钠、明胶、琼脂、CMC-Na等稳定剂对仙人掌饮料进行稳定研究。

  3. Food, fizzy, and football: promoting unhealthy food and beverages through sport - a New Zealand case study

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    Carter Mary-Ann

    2013-02-01

    Full Text Available Abstract Background High participation rates in sport and increasing recognition of how diet benefits athletic performance suggest sports settings may be ideal locations for promoting healthy eating. While research has demonstrated the effect of tobacco and alcohol sponsorship on consumption, particularly among youth, few studies have examined the extent or impact of food and beverage company sponsorship in sport. Studies using brand logos as a measure suggest unhealthy foods and beverages dominate sports sponsorship. However, as marketing goes beyond the use of brand livery, research examining how marketers support sponsorships that create brand associations encouraging consumer purchase is also required. This study aimed to identify the characteristics and extent of sponsorships and associated marketing by food and non-alcoholic beverage brands and companies through a case study of New Zealand sport. Methods We conducted a systematic review of 308 websites of national and regional New Zealand sporting organisations to identify food and beverage sponsors, which were then classified as healthy or unhealthy using nutrient criteria for energy, fat, sodium and fibre levels. We interviewed 18 key informants from national and regional sporting organisations about sponsorships. Results Food and beverage sponsorship of sport is not extensive in New Zealand. However, both healthy and unhealthy brands and companies do sponsor sport. Relatively few support their sponsorships with additional marketing. Interviews revealed that although many sports organisations felt concerned about associating themselves with unhealthy foods or beverages, others considered sponsorship income more important. Conclusions While there is limited food and beverage sponsorship of New Zealand sport, unhealthy food and beverage brands and companies do sponsor sport. The few that use additional marketing activities create repeat exposure for their brands, many of which target

  4. Macronutrients contribution from beverages according to sex and age: findings from the ANIBES Study in Spain.

    Science.gov (United States)

    Ruiz-Moreno, Emma; Rodríguez-Alonso, Paula; Ávila-Torres, José Manuel; Valero-Gaspar, Teresa; Del Pozo de la Calle, Susana; Varela-Moreiras, Gregorio

    2016-07-13

    Methodologies and procedures used in dietary surveys have been widely developed with the aim of evaluating the nutritional status of a population. However, beverages are often either disregarded at national and international assessment of nutrients intake or poorly mentioned. Moreover, there is no standardized questionnaire developed as a research tool for the evaluation of beverages intake in the general population. Moreover, the contribution of different beverages to macronutrients intake is rarely provided. The latter in the context of a continuous expansion and innovation of the beverages market in Spain. Therefore, the main goal of the present study was to evaluate non-alcoholic and alcoholic beverages macronutrients contribution in the ANIBES study in Spain (9-75 years old).As expected, those contributed to dietary macronutrient intake mainly as total carbohydrates and sugar. The contribution to other macronutrients (proteins and lipids) by the beverage groups was of much less importance. For non-alcoholic beverages, contribution to carbohydrates was much higher in younger populations (children: 10.91 ± 9.49%, mean ± SD for boys and 9.46 ± 8.83% for girls; adolescents: 11.97 ± 11.26% for men and 13.77 ± 10.55% in women) than in adults: 9.01 ± 9.84% for men and 7.77 ± 8.73% in women. Finally, a much lower contribution was observed in the elderly: 4.22 ± 6.10% for men and 4.46 ± 6.56% for women. No sex differences, however, across all age groups were found. Results for sugar contribution showed a similar trend: children (23.14 ± 19.00% for boys and 19.77 ± 17.35% for girls); adolescents (28.13 ± 24.17% for men and 29.83 ± 21.82% in women); adults 20.42 ± 20.35% for men and 16.95 ± 17.76% in women, p ≤ 0.01; and elderly: 14.63% ± 9.97 for men and 9.33 ± 12.86% in women. The main contribution corresponded to sugared soft drinks, juices and nectars, more relevant and significant in the younger populations. As for alcoholic beverages, the

  5. Vision-based level control for beverage-filling processes

    Science.gov (United States)

    Ley, Dietmar; Braune, Ingolf

    1994-11-01

    This paper presents a vision-based on-line level control system which is used in beverage filling machines. Motivation for the development of this sensor system was the need for an intelligent filling valve, which can provide constant filling levels for all container/product combinations (i.e. juice, milk, beer, water, etc. in glass or PET bottles with various transparency and shape) by using a non-tactile and completely sterile measurement method. The sensor concept being presented in this paper is based on several CCD-cameras imaging the moving containers from the outside. The stationary lighting system illuminating the bottles is located within the filler circle. The field of view covers between 5 and 8 bottles depending on the bottle diameter and the filler partitioning. Each filling element's number is identified by the signals of an angular encoder. The electro-pneumatic filling valves can be opened and closed by computer control The cameras continuously monitor the final stages of the filling process, i.e. after the filling height has reached the upper half of the bottle. The sensor system measures the current filling height and derives the filling speed. Based on static a priori- knowledge and dynamic process knowledge the sensor system generates a best estimate of the particular time when the single valve is to be closed. After every new level measurement the system updates the closing time. The measurement process continues until the result of the next level calculation would be available after the estimated closing time would have been passed. The vision-based filling valve control enables the filling machine to adapt the filling time of each valve to the individual bottle shape. Herewith a standard deviation between 2 and 4 mm (depending on the slew rate in the bottle neck) can be accomplished, even at filling speed > 70.000 bottles per hour. 0

  6. MARKETING MIX FACTORS THAT INFLUENCE THE DESIRE TO PURCHASE FRUIT BEVERAGES IN THE CITY OF BOGOR

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    Iffatul Ulfah

    2016-01-01

    Full Text Available The objectives of this research were 1 to analyze marketing mix factors that influence the desire to purchase fruit beverages, 2 to formulate the marketing strategies of fruit beverages at restaurant based on fruit beverages in the city of Bogor. This research was conducted by using descriptive methods through survey approach. Data was collected in questionnaires, using non probability sample approach with convenience sampling technique. Variables measured  were 7P’s marketing mix factors, namely product, place, price, promotion, physical evidence, process and people. The analysis that were used were descriptive analysis and discriminant analysis. The result of this research shows that price and physical evidence were two factors that discriminate consumer behaviour. This means that the purchase intention (desire between consumers who buy and consumers who do not buy fruit beverages were affected by price and physical evidence factors. The discriminant function that discriminate consumers purchase intention is D = -3,339+0,619Physical+0,899Price and cut-off value -0,18624. This means that if discriminant value (Dis higher than -0,18624, the consumer belongs to the group of consumer who will buy the fruit beverages and vice versa.Keywords: consumer behaviour, purchase intention, marketing mix, discriminant analysis

  7. The Food and Beverage Occurrence of Furfuryl Alcohol and Myrcene—Two Emerging Potential Human Carcinogens?

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    Alex O. Okaru

    2017-03-01

    Full Text Available For decades, compounds present in foods and beverages have been implicated in the etiology of human cancers. The World Health Organization (WHO International Agency for Research on Cancer (IARC continues to classify such agents regarding their potential carcinogenicity in humans based on new evidence from animal and human studies. Furfuryl alcohol and β-myrcene are potential human carcinogens due to be evaluated. The major source of furfuryl alcohol in foods is thermal processing and ageing of alcoholic beverages, while β-myrcene occurs naturally as a constituent of the essential oils of plants such as hops, lemongrass, and derived products. This study aimed to summarize the occurrence of furfuryl alcohol and β-myrcene in foods and beverages using literature review data. Additionally, results of furfuryl alcohol occurrence from our own nuclear magnetic resonance (NMR analysis are included. The highest content of furfuryl alcohol was found in coffee beans (>100 mg/kg and in some fish products (about 10 mg/kg, while among beverages, wines contained between 1 and 10 mg/L, with 8 mg/L in pineapple juice. The content of β-myrcene was highest in hops. In conclusion, the data about the occurrence of the two agents is currently judged as insufficient for exposure and risk assessment. The results of this study point out the food and beverage groups that may be considered for future monitoring of furfuryl alcohol and β-myrcene.

  8. Potentially synbiotic fermented beverage with aqueous extracts of quinoa (Chenopodium quinoa Willd) and soy.

    Science.gov (United States)

    Bianchi, F; Rossi, E A; Gomes, R G; Sivieri, K

    2015-09-01

    The aim of this study was to develop a potentially synbiotic beverage fermented with Lactobacillus casei LC-1 based on aqueous extracts of soy and quinoa with added fructooligosaccharides (FOS). Five formulations with differing proportions of soy and quinoa extracts were tested. The viability of the microorganism, the pH, and the acidity of all formulations were monitored until the 28th day of storage at 5 ℃. The chemical composition of the extracts and beverages and the rheological and sensory properties of the final products were analyzed. Although an increase in acidity and a decrease in pH were observed during the 28 days of storage, the viability of the probiotic microorganism was maintained at 10(8) CFU·mL(-1) in all formulated beverages throughout the storage period. An increase in viscosity and consistency in the formulations with higher concentrations of quinoa (F1 and F2) was observed. Formulation F4 (70% soy and 30% quinoa extracts) showed the least hysteresis. Formulations F4 and F5 (100% soy extract) had the best sensory acceptance while F4 resulted in the highest intention to purchase from a group of 80 volunteers. For chemical composition, F3 (50% soy and 50% quinoa extracts) and F4 showed the best results compared to similar fermented beverages. The formulation F4 was considered the best beverage overall.

  9. Relationships between tea and other beverage consumption to work performance and mood.

    Science.gov (United States)

    Bryan, Janet; Tuckey, Michelle; Einöther, Suzanne J L; Garczarek, Ursula; Garrick, Adam; De Bruin, Eveline A

    2012-02-01

    The aim of this research was to examine relationships between tea, coffee and other beverage consumption and associates of work performance and mood among individuals in relatively stressful and cognitively demanding work-place settings. Using a naturalistic, cross-sectional study design, 95 professional and academic staff logged their beverage intake and completed self-reports of associates of work performance (fatigue/exhaustion, mindfulness, work engagement), subjective work performance, mood, work-related strain and recovery four times daily during ten working days. Data were analysed using multilevel modelling in keeping with the hierarchical structure of the data. Tea consumption was associated with increased perceived work performance and reduced tiredness, especially when consumed without milk or sugar. Consumption of non-caffeinated beverages was associated with increased relaxation and recovery from work. In contrast, tea and other caffeinated beverages were found to enhance the negative effects of evening recovery and morning mood on mindfulness during the day. The findings suggest that beverage intake may have a role in optimising work-related psychological states and performance.

  10. Drinking to our health: can beverage companies cut calories while maintaining profits?

    Science.gov (United States)

    Kleiman, S; Ng, S W; Popkin, B

    2012-03-01

    Carbonated soft drinks and other beverages make up an increasing percentage of energy intake, and there are rising public health concerns about the links between consumption of sugar-sweetened beverages and weight gain, obesity, and other cardiometabolic problems. In response, the food and beverage industry claims to be reformulating products, reducing package or portion sizes and introducing healthier options. Comparative analysis on various changes and their potential effects on public health are needed. We conduct a case study using the two largest and most influential producers of sweetened beverages, The Coca-Cola Company and PepsiCo Inc., who together control 34% of the global soft drink market, examining their product portfolios globally and in three critical markets (the United States, Brazil and China) from 2000 to 2010. On a global basis, total revenues and energy per capita sold increased, yet the average energy density (kJ 100 mL(-1) ) sold declined slightly, suggesting a shift to lower-calorie products. In the United States, both total energy per capita and average energy density of beverages sold decreased, while the opposite was true in the developing markets of Brazil and China, with total per capita energy increasing greatly in China and, to a lesser extent, in Brazil.

  11. Utilization of Whey for the Production of Instant Energy Beverage by Using Response Surface Methodology

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    Karunakar Singh

    2012-04-01

    Full Text Available Whey is obtained from dairy industries. It is generally disposed into sewage which creates major problem of pollution besides the loss of valuable nutrients. The process of whey utilization involves higher processing cost. Therefore, the aim of the present work was to develop low cost nutritious whey beverage for hard working group of people. Instant energy Ready To Serve (RTS whey beverage was prepared by hydrolyzing lactose with immobilized β-galactosidase enzyme, isolated from yeast culture Kluyveromyces marxianus. Sensory attributes, appearance, taste, aroma, overall acceptability and viscosity were the quality control parameters employed for beverage evaluation. Mango pulp concentration, stabilizer and sucrose added in beverage were optimized by the utilization of Response Surface Methodology (RSM. Based on contour plots and variance analysis, optimum values for mango pulp, stabilizer and sucrose were found to be 17.72, 0.17 and 12.0% respectively. The final product exhibited viscosity 1.753 cp. The energy value of prepared beverage was 322±3.08 KJ per 100 mL of product. The electrolyte composition was also found to be almost similar to the desired level.

  12. Evaluation of healthy and sensory indexes of sweetened beverages using an electronic tongue.

    Science.gov (United States)

    Dias, Luís G; Sequeira, Cédric; Veloso, Ana C A; Sousa, Mara E B C; Peres, António M

    2014-10-27

    Overconsumption of sugar-sweetened beverages may increase the risk of health problems and so, the evaluation of their glycemic load and fructose-intolerance level is essential since it may allow establishing possible relations between physiologic effects of sugar-rich beverages and health. In this work, an electronic tongue was used to accurately classify beverages according to glycemic load (low, medium or high load) as well to their adequacy for people suffering from fructose malabsorption syndrome (tolerable or not): 100% of correct classifications (leave-one-out cross-validation) using linear discriminant models based on potentiomentric signals selected by a meta-heuristic simulated annealing algorithm. These results may be partially explained by the electronic tongue's capability to mimic the human sweetness perception and total acid flavor of beverages, which can be related with glycemic load and fructose-intolerance index. Finally, the E-tongue was also applied to quantify, accurately, healthy and sensory indexes using multiple linear regression models (leave-one-out cross-validation: Radj>0.99) in the following dynamic ranges: 4.7fructose intolerance index≤1.5; 32beverage's healthy and sensory evaluation.

  13. Sugar-sweetened beverage intake and cancer recurrence and survival in CALGB 89803 (Alliance.

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    Michael A Fuchs

    Full Text Available BACKGROUND: In colon cancer patients, obesity, sedentary lifestyle, and high dietary glycemic load have been associated with increased risk of cancer recurrence. High sugar-sweetened beverage intake has been associated with obesity, diabetes, and cardio-metabolic diseases, but the influence on colon cancer survival is unknown. METHODS: We assessed the association between sugar-sweetened beverage consumption on cancer recurrence and mortality in 1,011 stage III colon cancer patients who completed food frequency questionnaires as part of a U.S. National Cancer Institute-sponsored adjuvant chemotherapy trial. Hazard ratios (HRs and 95% confidence intervals (CIs were calculated with Cox proportional hazard models. RESULTS: Patients consuming ≥ 2 servings of sugar-sweetened beverages per day experienced an adjusted HR for disease recurrence or mortality of 1.67 (95% CI, 1.04-2.68, compared with those consuming <2 servings per month (P(trend = 0.02. The association of sugar-sweetened beverages on cancer recurrence or mortality appeared greater among patients who were both overweight (body mass index ≥ 2 5 kg/m(2 and less physically active (metabolic equivalent task-hours per week <18 (HR = 2.22; 95% CI, 1.29-3.81, P(trend = 0.0025. CONCLUSION: Higher sugar-sweetened beverage intake was associated with a significantly increased risk of cancer recurrence and mortality in stage III colon cancer patients.

  14. Sugar content of popular sweetened beverages based on objective laboratory analysis: focus on fructose content.

    Science.gov (United States)

    Ventura, Emily E; Davis, Jaimie N; Goran, Michael I

    2011-04-01

    The consumption of fructose, largely in the form of high fructose corn syrup (HFCS), has risen over the past several decades and is thought to contribute negatively to metabolic health. However, the fructose content of foods and beverages produced with HFCS is not disclosed and estimates of fructose content are based on the common assumption that the HFCS used contains 55% fructose. The objective of this study was to conduct an objective laboratory analysis of the sugar content and composition in popular sugar-sweetened beverages with a particular focus on fructose content. Twenty-three sugar-sweetened beverages along with four standard solutions were analyzed for sugar profiles using high-performance liquid chromatography (HPLC) in an independent, certified laboratory. Total sugar content was calculated as well as percent fructose in the beverages that use HFCS as the sole source of fructose. Results showed that the total sugar content of the beverages ranged from 85 to 128% of what was listed on the food label. The mean fructose content in the HFCS used was 59% (range 47-65%) and several major brands appear to be produced with HFCS that is 65% fructose. Finally, the sugar profile analyses detected forms of sugar that were inconsistent with what was listed on the food labels. This analysis revealed significant deviations in sugar amount and composition relative to disclosures from producers. In addition, the tendency for use of HFCS that is higher in fructose could be contributing to higher fructose consumption than would otherwise be assumed.

  15. Removing energy from a beverage influences later food intake more than the same energy addition.

    Science.gov (United States)

    McCrickerd, K; Salleh, N B; Forde, C G

    2016-10-01

    Designing reduced-calorie foods and beverages without compromising their satiating effect could benefit weight management, assuming that consumers do not compensate for the missing calories at other meals. Though research has demonstrated that compensation for overfeeding is relatively limited, the extent to which energy reductions trigger adjustments in later food intake is less clear. The current study tested satiety responses (characterised by changes in appetite and later food intake) to both a covert 200 kcal reduction and an addition of maltodextrin to a soymilk test beverage. Twenty-nine healthy male participants were recruited to consume three sensory-matched soymilk beverages across four non-consecutive study days: a medium energy control (ME: 300 kcal) and a lower energy (LE: 100 kcal) and higher energy (HE: 500 kcal) version. The ME control was consumed twice to assess individual consistency in responses to this beverage. Participants were unaware of the energy differences across the soymilks. Lunch intake 60 min later increased in response to the LE soymilk, but was unchanged after consuming the HE version. These adjustments accounted for 40% of the energy removed from the soymilk and 13% of the energy added in. Rated appetite was relatively unaffected by the soymilk energy content. No further adjustments were noted for the rest of the day. These data suggest that adult men tested were more sensitive to calorie dilution than calorie addition to a familiar beverage.

  16. Does consumption of high-fructose corn syrup beverages cause obesity in children?

    Science.gov (United States)

    Morgan, R E

    2013-08-01

    The consumption of high-fructose corn syrup (HFCS) beverages has increased since the 1970s. At the same time, childhood obesity is on the rise, causing children to be at risk of heart disease, diabetes and other diseases. Healthcare providers have attributed childhood obesity to the consumption of HFCS in the form of beverages. This article will look at the available research and determine if there is scientific evidence underlying the idea that sweetened soft drinks, especially those containing HFCS, could cause or contribute to childhood obesity. A thorough literature search was performed using the ISI Web of Sciences, PubMed and Scopus databases within the years 2006-2012. The search generated 19 results. The articles were screened, and six were deemed eligible: four systematic reviews and two meta-analyses. Two systematic reviews found that there is no relationship between consumption of HFCS beverages and obesity in children. The other two systematic reviews found possible links between HFCS and childhood obesity. The meta-analysis articles found that consumption of HFCS beverages can contribute to childhood obesity, and limitation of sweetened beverages may help decrease obesity in children. Available research studies demonstrate inconclusive scientific evidence definitively linking HFCS to obesity in children.

  17. The influence of beverage composition on delivery of phenolic compounds from coffee and tea.

    Science.gov (United States)

    Ferruzzi, Mario G

    2010-04-26

    Epidemiological data suggest that consumption of coffee and tea is associated with a reduced risk of several chronic and degenerative diseases including cardiovascular disorders, diabetes, obesity and neurodegenerative disorders. Both coffee and tea are a rich source of phenolic compounds including chlorogenic acids in coffee; and flavan-3-ols as well as complex theaflavins and thearubigens in tea. Coffee and tea are two of the most commonly consumed beverages in the world and thus represent a significant opportunity to positively affect disease risk and outcomes globally. Central to this opportunity is a need to better understand factors that may affect the bioavailability of specific phenolic components from coffee and tea based beverages. An overview of the phenolic composition of coffee and tea is discussed in the context of how processing and composition might influence phenolic profiles and bioavailability of individual phenolic components. Specifically, the impact of beverage formulation, the extent and type of processing and the influence of digestion on stability, bioavailability and metabolism of bioactive phenolics from tea and coffee are discussed. The impact of co-formulation with ascorbic acid and other phytochemicals are discussed as strategies to improve absorption of these health promoting phytochemicals. A better understanding of how the beverage composition impacts phenolic profiles and their bioavailability is critical to development of beverage products designed to deliver specific health benefits.

  18. Non-dairy probiotic beverages: the next step into human health.

    Science.gov (United States)

    Gawkowski, D; Chikindas, M L

    2013-06-01

    Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit to the host. The two main genera of microorganisms indicated as sources of probiotic bacteria are Lactobacillus and Bifidobacterium. Historically used to produce fermented dairy products, certain strains of both genera are increasingly utilised to formulate other functional foods. As the consumers' understanding of the role of probiotics in health grows, so does the popularity of food containing them. The result of this phenomenon is an increase in the number of probiotic foods available for public consumption, including a rapidly-emerging variety of probiotic-containing non-dairy beverages, which provide a convenient way to improve and maintain health. However, the composition of non-dairy probiotic beverages can pose specific challenges to the survival of the health conferring microorganisms. To overcome these challenges, strain selection and protection techniques play an integral part in formulating a stable product. This review discusses non-dairy probiotic beverages, characteristics of an optimal beverage, and commonly used probiotic strains, including spore-forming bacteria. It also examines the most recent developments in probiotic encapsulation technology with focus on nano-fibre formation as a means of protecting viable cells. Utilising bacteria's natural armour or creating barrier mechanisms via encapsulation technology will fuel development of stable non-dairy probiotic beverages.

  19. Cola beverage consumption delays alveolar bone healing: a histometric study in rats

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    Juliana Mazzonetto Teófilo

    2010-06-01

    Full Text Available Epidemiological studies have suggested that cola beverage consumption may affect bone metabolism and increase bone fracture risk. Experimental evidence linking cola beverage consumption to deleterious effects on bone is lacking. Herein, we investigated whether cola beverage consumption from weaning to early puberty delays the rate of reparative bone formation inside the socket of an extracted tooth in rats. Twenty male Wistar rats received cola beverage (cola group or tap water (control group ad libitum from the age of 23 days until tooth extraction at 42 days and euthanasia 2 and 3 weeks later. The neoformed bone volume inside the alveolar socket was estimated in semi-serial longitudinal sections using a quantitative differential point-counting method. Histological examination suggested a decrease in the osteogenic process within the tooth sockets of rats from both cola groups, which had thinner and sparser new bone trabeculae. Histometric data confirmed that alveolar bone healing was significantly delayed in cola-fed rats at three weeks after tooth extraction (ANOVA, p = 0.0006, followed by Tukey's test, p < 0.01. Although the results of studies in rats cannot be extrapolated directly to human clinical dentistry, the present study provides evidence that cola beverage consumption negatively affect maxillary bone formation.

  20. Quality Characteristics, Nutraceutical Profile, and Storage Stability of Aloe Gel-Papaya Functional Beverage Blend

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    Pushkala Ramachandran

    2014-01-01

    Full Text Available Aloe vera gel, well known for its nutraceutical potential, is being explored as a functional ingredient in a wide array of health foods and drinks. Processing of exotic fruits and herbal botanicals into functional beverage is an emerging sector in food industry. The present study was undertaken to develop a spiced functional RTS beverage blend using Aloe gel (AG and papaya. Aloe gel (30%, papaya pulp (15%, spice extract (5%, and citric acid (0.1% were mixed in given proportion to prepare the blend with TSS of 15 °Brix. The product was bottled, pasteurized, and stored at room temperature. The quality characteristics and storage stability of the spiced beverage blend (SAGPB were compared with spiced papaya RTS beverage (SPB. Periodic analysis was carried out up to five months for various physicochemical parameters, sugar profile, bioactive compounds, microbial quality, instrumental color, and sensory acceptability. The SAGPB exhibited superior quality characteristics compared to SPB both in fresh and in stored samples. The SPB was acceptable up to four months and SAGPB for five months. The results indicate that nutraceutical rich AG could be successfully utilized to develop functional fruit beverages with improved quality and shelf life.

  1. The effect of different beverages on surface hardness of nanohybrid resin composite and giomer

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    Saijai Tanthanuch

    2014-01-01

    Full Text Available Aims: To investigate the effects of five beverages (apple cider, orange juice, Coca-Cola, coffee, and beer on microhardness and surface characteristic changes of nanohybrid resin composite and giomer. Materials and Methods: Ninety-three specimens of each resin composite and giomer were prepared. Before immersion, baseline data of Vicker′s microhardness was recorded and surface characteristics were examined using scanning electron microscopy (SEM. Five groups of discs (n = 18 were alternately immersed in 25 mL of each beverage for 5 s and in 25 mL of artificial saliva for 5 s for 10 cycles. Specimens were then stored in artificial saliva for 24 h. This process was repeated for 28 days. After immersion, specimens were evaluated and data were analyzed by two-way repeated analysis of variance (ANOVA, Tukey′s honestly significant difference (HSD, and a t-test (α = 0.05. Results: Microhardness of all groups significantly decreased after being immersed in the tested beverages (P < 0.05. SEM photomicrographs presented surface degradation of all groups. Conclusions: The effect of these beverages on the surface of both restorative materials also depended upon the exposure time and chemical composition of the restorative materials and beverages.

  2. Development of a Filtration-Based Bioluminescence Assay for Detection of Microorganisms in Tea Beverages.

    Science.gov (United States)

    Shinozaki, Yohei; Igarashi, Toshinori; Harada, Yasuhiro

    2016-03-01

    The market for tea drinks as healthy beverages has been steadily expanding, and ready-to-drink beverages in polyethylene terephthalate bottles have been popular. To more rapidly and accurately test tea beverages bottled in polyethylene terephthalate for microbial contamination, a newly developed filtration device and a washing method with a commercial bioluminescence assay were combined to detect low numbers of bacterial spores, fungal conidia, and ascospores. Washing buffers were formulated with nonionic detergents from the Tween series. Commercially available tea beverages were used to evaluate the filtration capacity of the filtration device, the effect of washing buffers, and the performance of the assay. The assay was tested with serially diluted suspensions of colonies of two bacterial strains, spores of three Bacillus strains, conidia of five fungal strains, and ascospores of four fungal strains. The filtration device enabled filtration of a large sample volume (100 to 500 ml), and the washing buffer significantly decreased the background bioluminescence intensity of tea samples when compared with the no-washing method. Low numbers (1 to 10 CFU/100 ml) of the tested strains of bacteria were detected within 8 to 18 h of cultivation, and fungi were detected within 24 to 48 h. Furthermore, a whole bottle (500 ml) of mixed tea was filtered through the filtration device and microbes were detected. This method could be used for quality control of bottled beverages without preincubation.

  3. Diet beverages and the risk of obesity, diabetes, and cardiovascular disease: a review of the evidence.

    Science.gov (United States)

    Pereira, Mark A

    2013-07-01

    "Diet beverage" is a common term used to describe beverages that are sweetened with non-nutritive or artificial sweeteners (ASBs). Marketing strategies often imply that consuming these beverages holds promise for weight control or weight loss. The objective of the present review is to provide a synthesis of the literature on the effects of ASBs on body weight, cardiovascular disease, and type 2 diabetes. Consumption of diet beverages is much lower than that of sugar-sweetened beverages (SSBs), and people trying to lose weight report the highest levels of ASB consumption. To date, prospective observational studies have revealed mixed results, and it appears that reverse causality is a particular problem, since individuals who are at higher risk for weight gain may choose to consume ASBs in an attempt to control their weight or reduce disease risk. As for experimental studies, the evidence currently suggests that obesity risk may be lower when ASBs replace SSBs in the diet. Still, additional evidence from experimental studies is needed to more definitively determine the benefits and risks of frequent ASB consumption.

  4. Fast quantitative detection of cocaine in beverages using nanoextractive electrospray ionization tandem mass spectrometry.

    Science.gov (United States)

    Hu, Bin; Peng, Xuejiao; Yang, Shuiping; Gu, Haiwei; Chen, Huanwen; Huan, Yanfu; Zhang, Tingting; Qiao, Xiaolin

    2010-02-01

    Without any sample pretreatment, effervescent beverage fluids were manually sprayed into the primary ion plume created by using a nanoelectrospray ionization source for direct ionization, and the analyte ions of interest were guided into an ion trap mass spectrometer for tandem mass analysis. Functional ingredients (e.g., vitamins, taurine, and caffeine, etc.) and spiked impurity (e.g., cocaine) in various beverages, such as Red Bull energy drink, Coco-cola, and Pepsi samples were rapidly identified within 1.5 s. The limit of detection was found to be 7-15 fg (S/N = 3) for cocaine in different samples using the characteristic fragment (m/z 150) observed in the MS(3) experiments. Typical relative standard deviation and recovery of this method were 6.9%-8.6% and 104%-108% for direct analysis of three actual samples, showing that nanoextractive electrospray ionization tandem mass spectrometry is a useful technique for fast screening cocaine presence in beverages.

  5. Changes in the food and beverage consumption pattern in Argentina, 1996-2013

    Directory of Open Access Journals (Sweden)

    María Elisa Zapata

    2016-12-01

    Full Text Available The dietary pattern of the population has shifted in recent years as a result of cultural changes and modifications in food accessibility. In order to describe the changes in food and beverage consumption patterns in the last two decades in Argentina, the National Survey of Household Expenditure [Encuesta Nacional de Gastos de los Hogares] was analyzed for the periods 1996-1997, 2004-2005 and 2012-2013. The average apparent consumption of food and beverages in grams or milliliters of net weight per adult equivalent was estimated for each period. The variation in the amount of food and beverages available for consumption between 1996 and 2013 shows that the structure of the dietary pattern has changed, appearing to indicate shifts in the ways of buying, preparing and consuming foods related to greater convenience and accessibility and less time spent on food preparation.

  6. Advertising of ultra-processed foods and beverages: children as a vulnerable population

    Directory of Open Access Journals (Sweden)

    Christina Mallarino

    2013-10-01

    Full Text Available The rapid nutrition transition occurring in Latin America has resulted in a sharp increase of childhood overweight and obesity. Recent evidence has shown that food and beverage advertising has a great influence on children’s eating behavior. This population has become a key target market for the ultra-processed foods and beverages industry, which is marketing products in an aggressive way. Evidence shows that Latin American countries have poor regulation of ultra-processed foods and beverages advertising, where the discourse of self-regulation still prevails over statutory regulations. The following commentary explores how advertising might play an important role in developing unhealthy dietary patterns and obesity in Latin American children, as well as the urgent need for government action and the involvement of civil society to tackle this public health issue.

  7. Chocolate milk: a post-exercise recovery beverage for endurance sports.

    Science.gov (United States)

    Pritchett, Kelly; Pritchett, Robert

    2012-01-01

    An optimal post-exercise nutrition regimen is fundamental for ensuring recovery. Therefore, research has aimed to examine post-exercise nutritional strategies for enhanced training stimuli. Chocolate milk has become an affordable recovery beverage for many athletes, taking the place of more expensive commercially available recovery beverages. Low-fat chocolate milk consists of a 4:1 carbohydrate:protein ratio (similar to many commercial recovery beverages) and provides fluids and sodium to aid in post-workout recovery. Consuming chocolate milk (1.0-1.5•g•kg(-1) h(-1)) immediately after exercise and again at 2 h post-exercise appears to be optimal for exercise recovery and may attenuate indices of muscle damage. Future research should examine the optimal amount, timing, and frequency of ingestion of chocolate milk on post-exercise recovery measures including performance, indices of muscle damage, and muscle glycogen resynthesis.

  8. [Changes in the food and beverage consumption pattern in Argentina, 1996-2013].

    Science.gov (United States)

    Zapata, María Elisa; Rovirosa, Alicia; Carmuega, Esteban

    2016-01-01

    The dietary pattern of the population has shifted in recent years as a result of cultural changes and modifications in food accessibility. In order to describe the changes in food and beverage consumption patterns in the last two decades in Argentina, the National Survey of Household Expenditure [Encuesta Nacional de Gastos de los Hogares] was analyzed for the periods 1996-1997, 2004-2005 and 2012-2013. The average apparent consumption of food and beverages in grams or milliliters of net weight per adult equivalent was estimated for each period. The variation in the amount of food and beverages available for consumption between 1996 and 2013 shows that the structure of the dietary pattern has changed, appearing to indicate shifts in the ways of buying, preparing and consuming foods related to greater convenience and accessibility and less time spent on food preparation.

  9. A novel antioxidant beverage for body weight control based on coffee silverskin.

    Science.gov (United States)

    Martinez-Saez, Nuria; Ullate, Mónica; Martin-Cabrejas, María A; Martorell, Patricia; Genovés, Salvador; Ramon, Daniel; del Castillo, María Dolores

    2014-05-01

    The present research aimed to add value to coffee silverskin by looking for new innovative applications. Formulation of novel beverages based on coffee silverskin for body fat reduction and body weight control was proposed. Conditions for beverage preparation were optimised. Data on chemical composition and sensorial quality of the new drink were acquired. Health benefits were evaluated in vitro and in vivo employing as animal model Caenorhabditis elegans. An antioxidant beverage containing physiological active concentrations of caffeine and chlorogenic acid for prevention body fat accumulation and possessing acceptable sensorial properties was obtained. Our findings support that the use of coffee silverskin for obtaining bioactive extract is an innovative way for revalorisation of coffee by-product.

  10. Fluorescent Nanoparticles from Several Commercial Beverages: Their Properties and Potential Application for Bioimaging.

    Science.gov (United States)

    Liao, Han; Jiang, Chengkun; Liu, Wenqiang; Vera, Juan Manuel; Seni, Oscar David; Demera, Kevin; Yu, Chenxu; Tan, Mingqian

    2015-09-30

    The presence of nanoparticles in beverages has raised great concern in terms of potential impacts to consumer health. Herein, carbon dots in beverages kvass, pony malta, pilsner beer, Vivant Storm, and Profit were identified. They were shown to have a strong fluorescence under the excitation of ultraviolet light. The emission peaks shift to longer wavelengths accompanied by a remarkable fluorescence intensity decrease. The carbon dots are in the nanosized range and roughly spherical in appearance. Elemental analysis by X-ray photoelectron spectroscopy demonstrated the composition of Kvass carbon dots to be C 83.17%, O 13.83%, and N 3.00%. No cytotoxicity was found at concentrations up to 20 mg/mL for human tongue squamous carcinoma cells, and they can be directly applied in both carcinoma and onion epidermal cell imaging. This work represents the first report of the carbon dots present in beverages, providing valuable insights into these nanoparticles for future biological imaging.

  11. Detection of cheese whey and caseinomacropeptide in fermented milk beverages using high performance liquid chromatography

    Directory of Open Access Journals (Sweden)

    E.H.P. Andrade

    2014-06-01

    Full Text Available Cheese whey level and caseinomacropeptide (CMP index of fermented milk beverages added with four levels of cheese whey (0, 10, 20, and 40% and stored at 8-10oC for 0, 7, 14 and 21 days were determined by high performance liquid chromatography-gel filtration (HPLC-GF. Additionally, the interference of the starter culture and the storage time on the detection of cheese whey and CMP were investigated. Refrigerated storage up to 21 days did not affect (P>0.05 cheese whey and CMP amounts in milk (0% of cheese whey and in fermented milk beverages added with 10 and 20% of cheese whey (P>0.05. However, cheese whey and CMP amounts were higher than expected (P<0.05 in fermented milk beverages added with 40% of cheese whey and stored for 21 days.

  12. Yeasts associated with the production of Mexican alcoholic nondistilled and distilled Agave beverages.

    Science.gov (United States)

    Lappe-Oliveras, Patricia; Moreno-Terrazas, Rubén; Arrizón-Gaviño, Javier; Herrera-Suárez, Teófilo; García-Mendoza, Abisaí; Gschaedler-Mathis, Anne

    2008-11-01

    The great variety of agaves and their multiple uses have played an important role in the cultural identification of Mexico. They have been exploited in many ways for over 10,000 years, and one of these applications is the production of alcoholic nondistilled and distilled beverages. Most of the production processes of these Mexican beverages involve a complex fermentation in which bacteria (mainly lactic and acetic acid) and yeasts (non-Saccharomyces and Saccharomyces) are present in stable mixed populations, or succeeding one another, and have a significant impact on the sensorial characteristics and nutritive value of the final product. This minireview focuses on several nondistilled and distilled Agave beverages, their production area, the Agave species used in their elaboration, the functional microbiota involved in the fermentation process, their fermentation products (when known), the biochemical changes of these unique fermentations, and their impact on the quality and sensorial characteristics of the product.

  13. Advertising of ultra-processed foods and beverages: children as a vulnerable population.

    Science.gov (United States)

    Mallarino, Christina; Gómez, Luis F; González-Zapata, Laura; Cadena, Yazmín; Parra, Diana C

    2013-10-01

    The rapid nutrition transition occurring in Latin America has resulted in a sharp increase of childhood overweight and obesity. Recent evidence has shown that food and beverage advertising has a great influence on children's eating behavior. This population has become a key target market for the ultra-processed foods and beverages industry, which is marketing products in an aggressive way. Evidence shows that Latin American countries have poor regulation of ultra-processed foods and beverages advertising, where the discourse of self-regulation still prevails over statutory regulations. The following commentary explores how advertising might play an important role in developing unhealthy dietary patterns and obesity in Latin American children, as well as the urgent need for government action and the involvement of civil society to tackle this public health issue.

  14. Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverage

    DEFF Research Database (Denmark)

    Iamanaka, B. T.; Teixeira, A. A.; Teixeira, A. R. R.

    2014-01-01

    Fungi are known producers of a large number of volatile compounds (VCs). Several VCs such as 2,4,6 trichloroanisole (TCA), geosmin and terpenes have been found in coffee beverages, and these compounds can be responsible for off-flavor development. However, few studies have related the fungal...... contamination of coffee with the sensory characteristics of the beverage. The aim of this research was to investigate the production of VCs by fungi isolated from coffee and their potential as modifiers of the sensory coffee beverage quality. Three species were isolated from coffee from the southwest of São...... Paulo state and selected for the study: Penicillium brevicompactum, Aspergillus luchuensis (belonging to section Nigri) and Penicillium sp. nov. (related to Penicillium crustosum). VCs produced by the fungal inoculated in raw coffee beans were extracted and tentatively identified by SPME...

  15. Sugar-sweetened beverage consumption by adult caregivers and their children: the role of drink features and advertising exposure

    NARCIS (Netherlands)

    Hennessy, M.; Bleakley, A.; Piotrowski, J.; Mallya, G.; Jordan, A.

    2015-01-01

    Objective. To examine how parents’ beliefs about beverage attributes and exposure to sugar-sweetened beverage (SSB) advertising are associated with parents’ and their children’s SSB consumption. Design. Cross-sectional representative telephone survey of Philadelphia parents in households with childr

  16. 40 CFR 180.522 - Fumigants for processed grains used in production of fermented malt beverage; tolerances for...

    Science.gov (United States)

    2010-07-01

    .... (2) Methyl bromide is used to fumigate corn grits and cracked rice in the production of fermented... production of fermented malt beverage; tolerances for residues. 180.522 Section 180.522 Protection of... production of fermented malt beverage; tolerances for residues. (a) General. Fumigants for processed...

  17. Sweet-beverage consumption and risk of pancreatic cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC)

    NARCIS (Netherlands)

    Navarrete-Muñoz, Eva M.; Wark, Petra A.; Romaguera, Dora; Bhoo-Pathy, Nirmala; Michaud, Dominique; Molina-Montes, Esther; Tjønneland, Anne; Olsen, Anja; Overvad, Kim; Boutron-Ruault, Marie Christine; Clavel-Chapelon, Françoise; Fagherazzi, Guy; Katzke, Verena A.; Kühn, Tilman; Steffen, Annika; Trichopoulou, Antonia; Klinaki, Eleni; Papatesta, Eleni Maria; Masala, Giovanna; Krogh, Vittorio; Tumino, Rosario; Naccarati, Alessio; Mattiello, Amalia; Peeters, Petra H.; Rylander, Charlotta; Parr, Christine L.; Skeie, Guri; Weiderpass, Elisabete; Quirós, J. Ramón; Duell, Eric J.; Dorronsoro, Miren; Huerta, José María; Ardanaz, Eva; Wareham, Nick; Khaw, Kay Tee; Travis, Ruth C.; Key, Tim; Stepien, Magdalena; Freisling, Heinz; Riboli, Elio; Bueno-De-mesquita, H. Bas

    2016-01-01

    Background: The consumption of sweet beverages has been associated with greater risk of type 2 diabetes and obesity, which may be involved in the development of pancreatic cancer. Therefore, it has been hypothesized that sweet beverages may increase pancreatic cancer risk as well. Objective: We exam

  18. Food and Beverage Brands that Market to Children and Adolescents on the Internet: A Content Analysis of Branded Web Sites

    Science.gov (United States)

    Henry, Anna E.; Story, Mary

    2009-01-01

    Objective: To identify food and beverage brand Web sites featuring designated children's areas, assess marketing techniques present on those industry Web sites, and determine nutritional quality of branded food items marketed to children. Design: Systematic content analysis of food and beverage brand Web sites and nutrient analysis of food and…

  19. Lycopene fortification on the quality characteristics of beverage formulations developed from pink flesh guava (Psidium guajava L.).

    Science.gov (United States)

    Pasupuleti, Vijayanand; Kulkarni, Shyamrao Gururao

    2014-12-01

    Pink flesh guava (Psidium guajava L) is an important tropical fruit widely cultivated in different parts of India. The fruit apart from its characteristic pink flesh color is a good source of ascorbic acid, reducing sugars and pectin. Pink color of guava pulp is attributed to the presence of carotenoid pigment lycopene. Incorporation of lycopene in the form of tomato puree to the guava pulp resulted in changes in the quality characteristics of the guava beverage formulations. Lycopene in guava beverage improved the color and appearance and also the nutritional quality of the beverage. Guava beverage having 6 % tomato puree had acceptable color, flavor and overall quality. Increasing levels of tomato puree in the beverage affected the flavor and decreased the sensory acceptability. Beverage formulations showed increase in lycopene concentration from 760 μg/100 g to 2010 μg/100 g with increase in concentration of tomato puree. Ascorbic acid and lycopene decreased by 25.7 % and 12.23 % respectively in beverage stored at room temperature. Guava beverage fortified with lycopene was stable with acceptable sensory quality during the storage of 6 months at room temperature.

  20. Alcoholic beverage preference and diet in a representative Dutch population: the Dutch national food consumption survey 2007-2010

    NARCIS (Netherlands)

    Sluik, D.; Lee, van L.; Geelen, A.; Feskens, E.J.M.

    2014-01-01

    Background/Objectives: The habitual consumption of a specific type of alcoholic beverage may be related to the overall dietary pattern. The objective of this cross-sectional study was to investigate associations between alcoholic beverage preference and dietary intake in The Netherlands. Subjects/Me

  1. Development of navy bean-soybean milk substitute beverages and evaluation of its nutritional and physical properties

    Science.gov (United States)

    As health-conscious consumers are increasingly looking for plant-based milk substitute beverages for weight management, cancer prevention, and overall cardiovascular health, we are exploring pulse based healthful beverages with soybean-navy bean blends of 100:0, 80:20, 60:40, 20:80, and 0:100 ratios...

  2. Sugar-sweetened beverage but not diet soda consumption is positively associated with progression of insulin resistance and prediabetes

    Science.gov (United States)

    Background: Previous studies have shown an inconsistent relationship between habitual beverage consumption and insulin resistance and prediabetes. Objective: The objective of the present study was to test the hypothesis that the consumption of sugar-sweetened beverages (SSBs), rather than diet soda,...

  3. Sugar-Sweetened Beverage Consumption by Adult Caregivers and Their Children: The Role of Drink Features and Advertising Exposure

    Science.gov (United States)

    Hennessy, Michael; Bleakley, Amy; Piotrowski, Jessica Taylor; Mallya, Giridhar; Jordan, Amy

    2015-01-01

    Objective: To examine how parents' beliefs about beverage attributes and exposure to sugar-sweetened beverage (SSB) advertising are associated with parents' and their children's SSB consumption. Design: Cross-sectional representative telephone survey of Philadelphia parents in households with children between the ages of 3 and 16 years.…

  4. Consumption of sweet beverages and type 2 diabetes incidence in European adults : Results from EPIC-InterAct

    NARCIS (Netherlands)

    Romaguera, D.; Norat, T.; Wark, P. A.; Vergnaud, A. C.; Schulze, M. B.; van Woudenbergh, G. J.; Drogan, D.; Amiano, P.; Molina-Montes, E.; Sanchez, M.J.; Balkau, B.; Barricarte, A.; Beulens, J. W. J.; Clavel-Chapelon, F.; Crispim, S. P.; Fagherazzi, G.; Franks, P. W.; Grote, V. A.; Huybrechts, I.; Kaaks, R.; Key, T. J.; Khaw, K. T.; Nilsson, P.; Overvad, K.; Palli, D.; Panico, S.; Quiros, J. R.; Rolandsson, O.; Sacerdote, C.; Sieri, S.; Slimani, N.; Spijkerman, A.M.W.; Tjonneland, A.; Tormo, M. J.; Tumino, R.; van den Berg, S. W.; Wermeling, P. R.; Zamora-Ros, R.; Feskens, E. J. M.; Langenberg, C.; Sharp, S. J.; Forouhi, N. G.; Riboli, E.; Wareham, N. J.

    2013-01-01

    Consumption of sugar-sweetened beverages has been shown, largely in American populations, to increase type 2 diabetes incidence. We aimed to evaluate the association of consumption of sweet beverages (juices and nectars, sugar-sweetened soft drinks and artificially sweetened soft drinks) with type 2

  5. Consumption of sweet beverages and type 2 diabetes incidence in European adults: results from EPIC-InterAct

    NARCIS (Netherlands)

    Romaguera, D.; Norat, T.; Wark, P.A.; Vergnaud, A.C.; Schulze, M.B.; Woudenbergh, van G.J.; Beulens, J.W.J.; Feskens, E.J.M.; The InterAct Consortium, A.

    2013-01-01

    Aims/hypothesis Consumption of sugar-sweetened beverages has been shown, largely in American populations, to increase type 2 diabetes incidence. We aimed to evaluate the association of consumption of sweet beverages (juices and nectars, sugar-sweetened soft drinks and artificially sweetened soft dri

  6. Effects of carbonation on probiotic survivability, physicochemical, and sensory properties of milk-based symbiotic beverages.

    Science.gov (United States)

    Walsh, Helen; Cheng, Jianjun; Guo, Mingruo

    2014-04-01

    Drinkable yogurt is a popular beverage in the United States and there may be a niche for carbonated drinkable yogurt in the functional foods market. Pomegranate (P) and vanilla (V) yogurt beverages were formulated, containing inulin as a prebiotic, along with probiotic bacteria Lactobacillus acidophilus and Bifidobacterium, to produce symbiotic products. These beverages were stabilized with high-methoxyl pectin and whey protein concentrate and compared to samples with approximately 2 volumes of added carbon dioxide (CO2 ). Samples were stored in sealed glass bottles at 4 °C for 9 wk for evaluation of physicochemical and functional properties. Trials were carried out in triplicate and 3 replicates from each trial were analyzed. Physicochemical attributes were analyzed using standard AOAC methods. Survivability of the probiotics and changes in pH and viscosity were measured weekly. Chemical composition of the carbonated beverages was: protein: 1.58 ± 0.05%, 1.59 ± 0.06%, fat: 1.24 ± 0.2%, 1.18 ± 0.11%, total solids: 14.78 ± 0.11%, 14.93 ± 0.05%, ash: 0.49 ± 0.02%, 0.46 ± 0.03%, and carbohydrate (by difference): 11.47 ± 0.12%, 11.69 ± 0.14% for P and V, respectively. Both L. acidophilus and Bifidobacterium were stable and remained above 10(6) CFU/g for both flavors of beverage both with and without carbonation. The new manufacturing technology for these prototypes may have potential for commercialization of carbonated symbiotic milk-based beverages.

  7. Service expectations from high- and low-volume customers in the alcoholic beverage industry

    Directory of Open Access Journals (Sweden)

    Jacques Beukes

    2013-02-01

    Full Text Available Orientation: South Africa has a highly competitive alcoholic beverage market. All role players in this market place a huge emphasis on service delivery and customer service.Research purpose: This research study investigated the relationship between the volume a customer buys from an alcoholic beverage supply company and what influence this volume has on their customer service expectations.Motivation for the study: The main purpose of this study was to evaluate what influence the volume an organisation buys from alcoholic beverage suppliers has on their service quality expectations.Research design, approach and method: A non-probability judgement sample method was used, with a sample size of 220 respondents. The questionnaire requested respondents (high- and low-volume to rank their customer service expectations and opinions with reference to Parasuraman’s service delivery dimensions. Ranking was done using a five-point Likert scale.Main findings: The findings of the study indicated that both the high- and low-volume customers felt that alcoholic beverage supply companies had to deliver on all five service delivery dimensions but failed to do so to full satisfaction.Practical and managerial implications: It is recommended that the alcoholic beverage supply companies should address the problem areas identified in this study to avoid defection of customers.Contribution and value add: This may assist alcoholic beverage supply companies to better understand the customers’ demographic profiles. The study also revealed that the satisfaction level experienced by customers in both sections of the study (high- and low-demand, with a considerable gap between expectations and opinions within the empathy dimension. 

  8. Marketing nutrition & health-related benefits of food & beverage products: enforcement, litigation & liability issues.

    Science.gov (United States)

    Roller, Sarah; Pippins, Raqiyyah

    2010-01-01

    Over the past decade, the liability risks associated with food and beverage product marketing have increased significantly, particularly with respect to nutrition and health-related product benefit claims. FDA and FTC enforcement priorities appear to have contributed to the increasing liability trends that are associated with these nutrition and health-related claims. This article examines key enforcement and litigation developments involving conventional food and beverage product marketing claims during the first 18 months of President Obama's administration: Part I considers FDA enforcement priorities and recent warning letters; Part II considers FTC enforcement priorities, warning letters, and consent orders; and Part III considers the relationship between FDA and FTC enforcement priorities and recent false advertising cases brought by private parties challenging nutrition and health-related marketing claims for food and beverage products. The article makes recommendations concerning ways in which food and beverage companies can help minimize liability risks associated with health-related marketing claims. In addition, the article suggests that federal policy reforms may be required to counter the perverse chilling effects current food liability trends appear to be having on health-related marketing claims for food and beverage products, and proposes a number of specific reforms that would help encourage the responsible use of well-substantiated marketing claims that can help foster healthy dietary practices. In view of the obesity prevention and other diet-related public health priorities of the Obama administration, the article suggests that this is an opportune time to address the apparent chilling effects increasing food liability risks are having on nutrition and health-related marketing claims for healthy food and beverage products, and potential adverse consequences for public health.

  9. Impact of fruit juice and beverage portion size on snack intake in preschoolers.

    Science.gov (United States)

    Norton, Erin M; Poole, Seletha A; Raynor, Hollie A

    2015-12-01

    It has been recommended that beverages other than 100% fruit juice, such as water, be served at meals and snacks for preschool-aged children to reduce excessive energy intake. Using a 2 × 2 × 2 design (between-subjects factor of order and within-subjects factors of beverage type and size), 26 children (3.9 ± 0.6 years of age, 50% female, 73% white, and 88.5% non-Hispanic or Latino) completed four, 20-min snack sessions consisting of 200 g of applesauce, 60 g of graham crackers, and either 6 oz. (approximately 180 g) or 12 oz. (approximately 360 g) of 100% berry fruit juice or water, to examine the influence of 100% fruit juice and the portion size of the provided fruit juice, on beverage, food, and overall snack intake. Mixed-factor analyses of covariance revealed a significant (p juice condition consuming the greatest amount of beverage (226.6 ± 116.4 g), and for energy consumed from food, with the 12 oz. water condition consuming more than the 12 oz. juice condition (117.7 ± 69.1 kcal vs. 88.5 ± 64.1 kcal). A main effect of beverage type was found on overall snack energy intake, with more overall energy consumed when juice was provided (175.4 ± 50.0 kcal vs. 104.8 ± 62.8 kcal, p juice led to greater overall snack energy intake. Future research should examine the role of 100% fruit juice, and beverage portion size, in contributing to excessive daily energy intake in preschool-aged children.

  10. Sensory properties of meal replacement bars and beverages made from whey and soy proteins.

    Science.gov (United States)

    Childs, J L; Yates, M D; Drake, M A

    2007-08-01

    Whey and soy proteins have a variety of applications. Previous work has documented flavors of rehydrated whey and soy proteins. It is necessary to understand what flavors whey and soy proteins contribute to product applications to optimize protein performance in desired applications. This research was conducted to characterize sensory properties of meal replacement products containing whey and soy proteins. Flavor and texture lexicons were developed for meal replacement bars and beverages. Commercial peanut butter-flavored meal replacement bars and vanilla meal replacement shakes were evaluated by an experienced, trained descriptive panel (n= 9). Prototypes of bars and beverages were developed with 3 levels of whey and soy protein and subsequently evaluated. Consumer acceptance testing (n= 85) was conducted on the prototype bars and beverages. Protein type as well as product-specific formulation contributed differences in flavor and texture of commercial bars and beverages (P whey protein were characterized by sweet aromatic and vanillin flavor notes while the texture was characterized by adhesiveness and cohesiveness. Prototype bars made with soy protein were characterized by nutty flavor while the texture was characterized by tooth-pack and denseness. Whey protein contributed to sweet aromatic and vanillin flavors in prototype beverages while soy protein contributed cereal/grainy flavors. Consumer acceptance scores were higher for prototype bars and beverages containing whey protein or a mixture of whey/soy protein than for products made with soy protein alone (P < 0.05). These results will aid researchers and product developers in optimizing sensory quality in meal replacement products.

  11. Physical and perceptual cooling with beverages to increase cycle performance in a tropical climate.

    Directory of Open Access Journals (Sweden)

    Florence Riera

    Full Text Available PURPOSE: This study compares the effects of neutral temperature, cold and ice-slush beverages, with and without 0.5% menthol on cycling performance, core temperature (Tco and stress responses in a tropical climate (hot and humid conditions. METHODS: Twelve trained male cyclists/triathletes completed six 20-km exercise trials against the clock in 30.7°C±0.8°C and 78%±0.03% relative humidity. Before and after warm-up, and before exercise and every 5 km during exercise, athletes drank 190 mL of either aromatized (i.e., with 0.5 mL of menthol (5 gr/L or a non-aromatized beverage (neutral temperature: 23°C±0.1°C, cold: 3°C±0.1°C, or ice-slush: -1°C±0.7°C. During the trials, heart rate (HR was continuously monitored, whereas core temperature (Tco, thermal comfort (TC, thermal sensation (TS and rate of perceived exertion (RPE were measured before and after warm-up, every 5 km of exercise, and at the end of exercise and after recovery. RESULTS: Both the beverage aroma (P<0.02 and beverage temperature (P<0.02 had significant and positive effects on performance, which was considerably better with ice-slush than with a neutral temperature beverage, whatever the aroma (P<0.002, and with menthol vs non-menthol (P<0.02. The best performances were obtained with ice-slush/menthol and cold/menthol, as opposed to neutral/menthol. No differences were noted in HR and Tco between trials. CONCLUSION: Cold water or ice-slush with menthol aroma seems to be the most effective beverage for endurance exercise in a tropical climate. Further studies are needed to explore its effects in field competition.

  12. Ten-Year Trends in Children’s Caloric-Beverage Consumption and Behavioral Intent

    OpenAIRE

    Carnot MJ; Sutliffe JT; Palmer. SE; Elliott E

    2015-01-01

    Soft drinks, fruit juice and milk are the most common caloric-beverages consumed by adolescents and teens. We report the ten-year trends in the percentage of daily calories consumed in the form of caloric-beverages from a broad sample of fifth-grade students in the United States. This is a major area of concern related to dietary quality and body weight amongst children. The study was conducted from 2001-2011 through the Healthy Hearts for Kids (HH4K) online instructional ...

  13. Acute effects of traditional Japanese alcohol beverages on blood glucose and polysomnography levels in healthy subjects

    OpenAIRE

    Megumi Kido; Akihiro Asakawa; Koyama, Ken-Ichiro K.; Toshio Takaoka; Aya Tajima; Shigeru Takaoka; Yumiko Yoshizaki; Kayu Okutsu; Kazunori T. Takamine; Yoshihiro Sameshima; Akio Inui

    2016-01-01

    Background. Alcohol consumption is a lifestyle factor associated with type 2 diabetes. This relationship is reportedly different depending on the type of alcohol beverage. The purpose of this study was to examine the acute effects of traditional Japanese alcohol beverages on biochemical parameters, physical and emotional state, and sleep patterns. Methods. Six healthy subjects (three men and three women; age, 28.8 ± 9.5 years; body mass index, 21.4 ± 1.6 kg/m2) consumed three different types ...

  14. Calorie Underestimation When Buying High-Calorie Beverages in Fast-Food Contexts.

    Science.gov (United States)

    Franckle, Rebecca L; Block, Jason P; Roberto, Christina A

    2016-07-01

    We asked 1877 adults and 1178 adolescents visiting 89 fast-food restaurants in New England in 2010 and 2011 to estimate calories purchased. Calorie underestimation was greater among those purchasing a high-calorie beverage than among those who did not (adults: 324 ±698 vs 102 ±591 calories; adolescents: 360 ±602 vs 198 ±509 calories). This difference remained significant for adults but not adolescents after adjusting for total calories purchased. Purchasing high-calorie beverages may uniquely contribute to calorie underestimation among adults.

  15. Influences of Randomly Distributed Wall THickness of Beverage Can on Its Strength and Stiffness

    Institute of Scientific and Technical Information of China (English)

    XuJing-jing; WANGZhi-ling; 等

    2001-01-01

    This paper describes the research undertaken on the strength and stiffness of fluctuation on the wall thickness of steel beverage cans using the Monte-Carlo stochastic finite element method.Sample distributions were firestly assumed and then proven using the data observations of the wall thickness.the APDL language was then applied,and the stresses and displacements of the can were calculated by using the ANSYS software.It is concluded that the structureal reliability of a steel-making beverage can be estimated accurately.

  16. Technique for rapid detection of phthalates in water and beverages

    KAUST Repository

    Zia, Asif I.

    2013-05-01

    ), USA. Results showed that the new sensor was able to detect different concentrations of phthalates in energy drinks. The experimental outcomes provided sufficient indication to favour the development of a low cost detection system for rapid quantification of phthalates in beverages for industrial use. © 2012 Elsevier Ltd. All rights reserved.

  17. Beverage Consumption among U.S. Children Aged 0–24 Months: National Health and Nutrition Examination Survey (NHANES)

    Science.gov (United States)

    Grimes, Carley A.; Szymlek-Gay, Ewa A.; Nicklas, Theresa A.

    2017-01-01

    Data on beverage consumption patterns in early life are limited. The aim of this study was to describe beverage consumption by sociodemographic characteristics, along with water intake and sources of water among U.S. children aged 0–24 months. Data from 2740 children in the 2005–2012 NHANES were analysed. Food intake was determined via one 24-h dietary recall. Beverages were categorised according to What We Eat In America groups. Poverty–Income ratio was used to define household income. During infancy (0–5.9 months and 6–11.9 months) infant formulas were the most commonly consumed beverage, 74.1% and 78.6% of children consuming, respectively. Comparatively fewer children, 41.6% and 24.3%, consumed breast milk. In toddlers (12–24 months), the most commonly consumed beverages were plain milk (83.6% of children consuming), water (68.6%), 100% fruit juice (51.8%) and sweetened beverages (31.2%). Non-Hispanic black and Mexican-American children were more likely to consume sweetened beverages, 100% fruit juice and infant formula than Non-Hispanic white children. Children from lower income households were more likely to consume sweetened beverages and 100% fruit juice and less likely to consume breast milk than children from higher income households. Total water intake increased with age and the contribution of water from food and beverage sources was ~20% and ~80% for all children, respectively. Disparities in beverage consumption by race/ethnicity and income level are apparent in early life. PMID:28335374

  18. Arsenic and Chromium in Canned and Non-Canned Beverages in Nigeria: A Potential Public Health Concern

    Directory of Open Access Journals (Sweden)

    Orish E. Orisakwe

    2007-03-01

    Full Text Available Numerous studies have described environmental exposure of humans to heavy metals in African populations. Little is known about the exposure to heavy metal toxins from processed or unprocessed foods consumed in Africa, and no data exists on the food concentrations of arsenic and chromium, which are potential carcinogens and systemic toxicants. This study determined the concentrations of arsenic and chromium in beverages and fruit drinks commonly sold in Nigeria. Fifty samples of commonly consumed canned and non-canned beverages (imported and locally manufactured purchased in Nigeria were digested in nitric acid and analyzed by atomic absorption spectrophotometry (AAS. 33.3% of the canned beverages had arsenic levels that exceeded the maximum contaminant level (MCL of 0.01 mg/L set by U.S. EPA while 55.2% of non-canned beverages had their arsenic levels exceeding the MCL. The arsenic concentrations ranged from 0.003 to 0.161 mg/L for the canned and 0.002 to 0.261 mg/l for the non-canned beverages. Whereas 68.9% of the non-canned beverages showed chromium levels that exceeded the US EPA’s MCL of 0.10 mg/L, 76.2% of the canned beverages had chromium levels that were greater than the MCL. The concentration range of total chromium in the canned beverages was 0.04 to 0.59 mg/L and 0.01 to 0.55 mg/L for the non-canned beverages. The sources of arsenic and chromium in the commercially available beverages are unclear and merit further investigation. This preliminary study highlights the need to study the toxicological implications of chronic low-level exposure to heavy metals from African markets.

  19. EKSTRAK DAUN KAPULAGA MENURUNKAN INDEKS ATHEROGENIK DAN KADAR GULA DARAH TIKUS DIABETES INDUKSI ALLOXAN (Cardamom Extract Leaves Decreased Atherogenic Indexs and Blood Glucose Level of Diabetic Rats Alloxans-Induced

    Directory of Open Access Journals (Sweden)

    Hery Winarsi

    2013-11-01

    Full Text Available Cardamom (Amomum Cardomomum leaves has antioxidant in vitro, which was supported by a high flavonoids and vitamin C contents. It has been reported that antioxidants improved atherogenic index and insulin secretion. The aims of this study were to explore the potential of cardamom leaves extracts as atherogenicity and blood glucose levels controlling in alloxan-induced diabetic rats. The animal experiments were 45 rats (Rattus norvegicus L. Sprague Dawley strain, male, aged 2-3 months, weighing 210-310 g. After acclimatization for 1 week, rats were fasted overnight and then induced alloxan monohydrate at a dose of 120 mg/kg body weight. One week later, the rats in the test blood glucose levels using the Nesco Multi Check Glucose, Kemel Int’l Corp.  via the lateral tail vein of rats, blood glucose check attached to the equipment, and after 5 seconds glucose levels was read. Atherogenic index was determined by the formula: {( Chol-tot –HDL}/HDL. Blood samples for analysis of total-cholesterol and chol-HDL taken from the eye vein, after the rat anesthetized using ketamine. Rats with blood glucose levels > 200 mg / dL, were selected as experimental animals, and then divided into 3 groups of 15 each. Group I, fed standard and cardamom leaves extract; Group II, fed standard and glibenclamide, whereas group III, only fed standard for 2 weeks. At the beginning diabetic, their weight dropped from 247.63+28.5 to 220.9+26.6 g (P0.05, the blood glucose levels decreased from 199.25+100.5 to 102.88+17 mg/dL (P 200 mg/dL, dipilih sebagai hewan percobaan, kemudian dibagi menjadi 3 kelompok masing-masing 15 ekor. Kelompok I, diberi pakan standar dan ekstrak daun kapulaga; kelompok II, diberi pakan standar dan glibenklamid; sedangkan kelompok III, hanya diberi pakan standar selama 2 minggu. Saat awal diabetes, berat badannya turun dari 247,63+28,5 menjadi 220,9+26,6 g (P0.05, kadar glukosa darahnya menurun dari 199,25+100,5 menjadi 102,88+17 mg/dL (P<0.05, dan

  20. PENENTUAN DAERAH RAWAN GIZI BERDASARKAN ANALISIS SPATIAL

    Directory of Open Access Journals (Sweden)

    Noviati Fuada

    2012-11-01

    Full Text Available Latar Belakang : Riset Kesehatan Dasar telah dilakukan di Indonesia (RISKESDAS 2007. Riset telah mengumpulkan data-data yang terdiri dari data kesehatan yang menggambarkan status gizi anak di bawah lima (antrophometri data di seluruh wilayah Indonesia. Kenyataanya masih sedikit analisis dengan menggunakan metode GIS, oleh karena itu artikel ini akan dikaji dengan metode spasial. Kajian ini diharapkan dapat memberikan informasi faktual, yang dapat mendukung kebijakan daerah. Tujuan: Mengidentifikasi daerah kabupaten/provinsi rawan status gizi anak balita, Metode: Analisa GIS denganmenggunakan metode spasial (pengelompokan data dan overlay dengan cara union. Data RISKESDAS 2007. Hasil: Wilayah tingkat tinggi potensi rawan gizi bermasalah (bersumber overlay antara peta sebaran status gizi balita dengan peta sebaran KK miskin  adalah; Kota Tasikmalaya, Kab. Tasikmalaya, Cianjur, Garut, Ciamis, Bandung, Subang dan Majalengka. Wilayah tingkat tinggi berpotensi terkena infeksi penyakit (berdasarkan peta sebaran resiko Infeksi Penyakit dan pemanfaatan posyandu adalah: Kabupaten Purwakarta, Karawang, Bekasi, Bogor, Sukabumi, Tasikmalaya, Kota Tasikmalaya, Bekasi dan Bogor. Wilayah berpotensi rawan gizi kategori tinggi (bersumber pada 4 faktor/peta sebaran meliputi, Kabupaten Cianjur, Garut, Tasikmalaya dan Kota Tasikmalaya. Kasus Gizi bermasalah berdasarkan 3 indeks gabungan menyebar di seluruh wilayah Provinsi Jawa Barat. Wilayah kasus gizi bermasalah kategori tinggi, dan kategori sedang, sebagian besar  terjadi di wilayah Kabupaten. Baik kategori sedang maupun tinggi merupakan wilayah yang berdampingan. Gambaran ini mengarah pada fakta bahwa  masalah gizi cenderung merupakan masalah epidemiologi. Kesimpulan: Terdapat empat wilayah kabupaten status gizi yang paling serius dalam kategori tinggi meliputi, Kabupaten Cianjur, Garut, Tasikmalaya dan Kota Tasikmalaya.  Kata kunci: analisis spasial, status gizi, posyandu, rawan gizi 

  1. Analisis SWOT untuk Penentuan Strategi Optimalisasi Infrastruktur

    Directory of Open Access Journals (Sweden)

    Sri Wahyuningsih

    2012-12-01

    Full Text Available Undang-undang No.38 tahun 2009 tentang Pos memberikan keleluasaan penyelenggara pos untuk melakukan pengembangan produksi serta peningkatan infrastruktur, yang mendukung daya saing masing-masing penyelenggara pos. Sebagai badan usaha milik negara, PT.Pos Indonesia memiliki jaringan terintegrasi sampai ke pedesaan dan daerah transmigrasi, yang diketahui hampir 100% jaringan dibangun oleh pemerintah. Jaringan Pos adalah jaringan fisik maupun virtual untuk mendukung terselenggaranya layanan pos. Jumlah titik layanan mencapai 24 ribu titik layanan yang menjangkau hampir 100% kecamatan dan 42 % kelurahan/desa. Untuk mengetahui strategi dalam rangka optimalisasi infrastruktur di PT.Pos Indonesia, dilakukan penelitian dengan pendekatan kualitatif dan analisis SWOT dan hasilnya penggambaran pada Matrik Grand Strategi, posisi pada  Kuadran I (positif, positif, artinya, PT.Pos Indonesia khususnya untuk KPRK Jakarta Pusat10000, KPRK Jakarta Utara14000 dan KPRK Bandung 40000 manajemen organisasinya sudah solid, dan banyak mempunyai peluang. Ekspansi dapat dilanjutkan untuk memperbesar pertumbuhan dan pengembangan produk, namun aspek SDM masih perlu ditingkatkan.

  2. Analisis Penentuan Sektor Unggulan di Kabupaten Simalungun

    OpenAIRE

    2016-01-01

    Regional economic development is the unity of all development activities in the area, financed by the central government, private and governmental organizations. Different areas of development capital base in accordance with the natural state and the changes made by humans. Economic growth is an important element in the development process areas that are prime target in development plans in addition to social development. This study is the background due to the low level of economic growth...

  3. Functional beverage of Garcinia mangostana (mangosteen) enhances plasma antioxidant capacity in healthy adults.

    Science.gov (United States)

    Xie, Zhuohong; Sintara, Marsha; Chang, Tony; Ou, Boxin

    2015-01-01

    This study was to investigate the absorption and antioxidant effect of a mangosteen-based functional beverage in humans. The beverage contained mangosteen, aloe vera, green tea, and multivitamins. A randomized, double-blind, placebo-controlled clinical trial was conducted with generally healthy male and female subjects between 18 and 60 years of age. Ten men and 10 women participated in this study. Participants were randomly divided into two groups, treatment and placebo group. Participants received either a daily single dose (245 mL) of the beverage or a placebo. Blood samples were collected from each participant at time points 0, 1, 2, 4, and 6 h. The plasma samples were analyzed by LC/MS for α-mangostin and vitamins B2 and B5. Results indicated that the three analytes were bioavailable, with observed C max at around 1 h. The antioxidant capacity measured with the oxygen radical absorbance capacity (ORAC) assay was increased with a maximum effect of 60% after 1 h, and the elevated antioxidant level lasted at least 6 h. This study demonstrated the bioavailability of α-mangostin and B vitamins from a xanthone-rich beverage and the mechanisms of the increase in plasma antioxidant may be direct effects from antioxidants, enhancement of endogenous antioxidant activity through activation of Nrf2 pathway, and synergism of the antioxidants.

  4. The government policy related to sugar-sweetened beverages in Indonesia

    Directory of Open Access Journals (Sweden)

    Mohamad Thahir Haning

    2016-09-01

    Full Text Available Background: There are several options to enforce reduction in the use of sugary drinks such as strengthening regulations, taxation on the products and food labeling.  Aims & Objectives: 1 Identify the policy in Indonesia that regulates the quantity and the use of sugar in a beverage product; 2 Describe the sugar content in sugar-sweetened beverages (SSB and its impact on human health. Material & Methods: Literature search on sugar use and tax policies on SSB was conducted and 6 relevant documents were found. A total of 91 SSB products were selected systematically by randomly selecting 5 beverages per day for 20 days. Beverages chosen were certified Halal by Majelis Ulama Indonesia, having product labeling, and certified by BPOM. Results: Indonesia has no policy related to restriction of sugar use. The contribution of sugar to energy of SSB products is quite high (75.68%. SSB intake may increase the risk of obesity and non-communicable diseases. Conclusion: The absence of tax policy and rules for regulating the use of sugar in a product can cause an increase in sugar consumption per day. It could potentially lead to non-communicable diseases and could have enormous consequences in health financing. The government needs to create policies for preventing the widespread impact of sugar consumption. Advocacy efforts to encourage the establishment of SSB taxation should be done.

  5. Beverage Consumption: Are Alcoholic and Sugary Drinks Tipping the Balance towards Overweight and Obesity?

    Directory of Open Access Journals (Sweden)

    Sally D. Poppitt

    2015-08-01

    Full Text Available The role that energy-containing beverages may play in the development of overweight and obesity remains highly controversial, in particular the alcoholic and sugar-sweetened beverages (SSB. Both of these beverage formats have been increasing as a percentage of the westernized diet over the past 20 years, and both have contributed significantly to an increase in energy consumed in liquid form. Data from epidemiology and intervention studies however have long been contradictory, despite mechanistic evidence pointing towards poor compensation for addition of “liquid” energy from these two sources into the diet providing a strong rational for the balance to be tipped towards weight gain. Regulatory and government intervention has been increasing globally, particularly with respect to intake of SSBs in children. This narrative review presents evidence which both supports and refutes the link between alcohol and carbohydrate-containing liquids and the regulation of body weight, and investigates mechanisms which may underpin any relationship between increased beverage consumption and increased energy intake, body weight and adiposity.

  6. Household production of alcoholic beverages in early eighteenth-century Connecticut.

    Science.gov (United States)

    Saracino, M E

    1985-05-01

    In light of the recent controversy concerning the applicability of the household economy model to early American history, this study examines the case of alcoholic beverages produced in the households of early-eighteenth-century Connecticut. All probate inventories from Hartford, New London and Fairfield counties for 1700, 1710, 1720, 1730 and 1740 (a total of 274 inventories) were examined with a checklist of items (e.g., hops, malt, cider presses and stills) crucial to the production of alcoholic beverages during that period. The presence of these beverages themselves was also noted. Of the inventories read, 133 (49%) suggested that beverage making took place in the household. The three counties sampled showed surprisingly little deviation in the percentages of inventories suggesting alcohol production and in the preferences for specific types of drinks. Of all inventories bearing references to alcohol production, beer brewing was indicated in 83% and cider in only 55%--despite the traditional opinion of cider's predominance. The independence of cider entries from the seasonal bias of the inventories was also demonstrated. These findings, insofar as they show the pervasiveness of alcohol production within the households inventoried, thus argue strongly for the validity of the household economy model. Some implications of this model for alcohol studies are also discussed.

  7. Oral Liquid Formulation of Levothyroxine Is Stable in Breakfast Beverages and May Improve Thyroid Patient Compliance

    Directory of Open Access Journals (Sweden)

    Alberto Bernareggi

    2013-12-01

    Full Text Available Patients on treatment with levothyroxine (T4 are informed to take this drug in the morning, at least 30 min before having breakfast. A significant decrease of T4 absorption was reported, in fact, when T4 solid formulations are taken with food or coffee. According to preliminary clinical study reports, administration of T4 oral solution appears to be less sensitive to the effect of breakfast beverages on oral bioavailability. In the present study, stability of T4 oral solution added to breakfast beverages was investigated. A 1 mL ampoule of single-dose Tirosint® oral solution (IBSA Farmaceutici Italia, Lodi, Italy was poured into defined volumes of milk, tea, coffee, and coffee with milk warmed at 50 °C, as well as in orange juice at room temperature. Samples were sequentially collected up to 20 min and analyzed by validated liquid chromatography-tandem mass spectrometry (LC-MS/MS methods. The results of the study demonstrated that T4 is stable in all beverages after 20 min incubation. Demonstration of T4 stability is a prerequisite for a thorough evaluation of the effect of breakfast beverages on the bioavailability of T4 given as oral solution and for a better understanding of the reasons underlying a decreased T4 bioavailability administered as solid formulations.

  8. Elaboration of fermented dairy beverages: acceptability and viability of probiotic cultures

    Directory of Open Access Journals (Sweden)

    Adriana Carla Santos de Menezes Ramos

    2013-12-01

    Full Text Available This work aims to develop formulations of fermented dairy beverages with probiotic cultures (Lactobacillus acidophilus, Streptococcus thermophilus e Bifidobacterium bifidum yellow monbin flavored, to characterize the chemical composition and to evaluate the stability during refrigerated storage for 28 days.The dairy beverages were developed from an experimental design 3x3, with two factors and three levels each: yellow monbin pulp (15, 20 and 25% and whey (20, 30 and 40%. Nine formulations were produced and submitted to a sensory acceptability test. Thereafter three selected formulations were evaluated based on their microbiological characteristics, proximate composition, pH and titratable acidity. As the acceptance was higher than 70% in all the formulations, were selected that had a higher proportion of whey. Thus, the formulations F3, F6 e F9 were selected. Considering the proximate composition, the selected formulations not differed regarding for carbohydrates. The dairy beverages showed stability with respect to pH and acidity during the shelf life of 28 days and satisfactory results as the investigation of pathogenic microorganisms within the standards established. Quantification of lactic acid bacteria evidenced high numbers to Lactobacillus acidophilus and Streptococcus thermophilus, values between 11.6 to 10.2 CFU log/mL and 8.9 to 11 CFU log/mL, respectively. The species Bifidobacterium bifidum presented less than 6 log/ mL CFU for the formulations. Based on these results, the selected dairy beverages formulations had nutrition, technology and sensorial feasibility.

  9. Effect of type of alcoholic beverages on carbohydrate-deficient transferrin, sialic acid, and liver enzymes

    NARCIS (Netherlands)

    Sillanaukee, P.; Gaag, M.S. van der; Sierksma, A.; Hendriks, H.F.J.; Strid, N.; Pönniö, M.; Nikkari, S.T.

    2003-01-01

    Background: There are only limited data obtained under well controlled conditions on the effects of moderate drinking on markers of alcohol use disorders. The aim of this study was to investigate the effects of moderate intake of different alcoholic beverages on these markers, including carbohydrate

  10. Acute and chronic effects of dinner with alcoholic beverages on nitric oxide metabolites in healthy men

    NARCIS (Netherlands)

    Sierksma, A.; Gaag, M.S. van der; Grobbee, D.E.; Hendriks, H.F.J.

    2003-01-01

    1. The present study investigated the acute and chronic effect of dinner with alcoholic beverages on serum nitric oxide (NO) metabolites, namely nitrate and nitrite (NOx), in 11 healthy, non-smoking middle-aged men. 2. In a randomized, diet-controlled, cross-over trial, subjects consumed dinner with

  11. AN EMPRICAL INVESTIGATION EMPLOYEE TURNOVER IN THE HOTEL ENTERPRISES FOOD AND BEVERAGE DEPARTMANTS

    Directory of Open Access Journals (Sweden)

    Ömer L. MET

    2010-06-01

    Full Text Available With the expansion of economic and social area in tourism industry, employees’ behavior has been getting important which is one of the basic production factors. Employee mobility is a reflection of employees’ behaviours emerged as a result of external and internal interference. Employee mobility is a concept which examines entering-leaving job movement and which has a great effect on employees and establishments. In the study, views of employees on employee mobility that was working in food-beverage department of hotel establishments was analyzed. The study consists of two parts that are literature review and methodology. In the part of literature review was done about the importance of food-beverage departments in hotel establishments and the concept of employee mobility. In the part of methodology questionnaire was designed and 379 employees that were working in food-beverage department of 4 and 5 star hotels in Çeşme were interviewed. The results showed that employees that were working in food-beverage department of hotel establishments were tend to employee mobility than other sector’s employees.

  12. A Qualitative Study to Explore How Parental Expectations and Rules Influence Beverage Choices in Early Adolescence

    Science.gov (United States)

    Roth-Yousey, Lori; Chu, Yen Li; Reicks, Marla

    2012-01-01

    Objective: To understand parent beverage expectations for early adolescents (EAs) by eating occasion at home and in various settings. Methods: Descriptive study using focus group interviews and the constant comparative method for qualitative data analysis. Results: Six focus groups were completed, and 2 were conducted in Spanish. Participants (n =…

  13. The effect of different beverages on the color and translucency of flowable composites.

    Science.gov (United States)

    Karadas, Muhammet

    2016-11-01

    This study examined the changes in color and translucency of flowable composites after immersion in different beverages. Thirty composite samples were prepared from four flowable composites (G-aenial Universal Flo, Filtek Ultimate, Esthelite Flow Quick, and Clearfil Majesty ES Flow) and a microhybrid composite (Filtek Z-250) and stored in distilled water at 37°C for 24 h. The samples were randomly divided into seven groups and then immersed in different beverages (Red Bull, coffee, black tea, Pepsi Cola, orange juice, and distilled water) for 7 days. The CIE L*a*b* values of each sample were measured against white and black backgrounds using a spectrophotometer before and after immersion. Data were analyzed using two-way analysis of variance and Tukey's post-hoc test (p  0.05). Among the beverages, black tea and coffee caused the highest discoloration of all the materials. Immersion in coffee and black tea resulted in the highest negative changes in the translucency of the materials. The degree of discoloration for the composite resins depended on the material used and drinking beverage. SCANNING 38:701-709, 2016. © 2016 Wiley Periodicals, Inc.

  14. Developing media interventions to reduce household sugar-sweetened beverage consumption

    NARCIS (Netherlands)

    A. Jordan; J. Piotrowski; A. Bleakley; G. Mallya

    2012-01-01

    In 2010, the city of Philadelphia launched a media campaign to reduce the consumption of sugar-sweetened beverages (SSBs) in homes with children as a strategy to combat obesity. Using the integrative model (IM) of behavioral change and prediction, a theory-based precampaign survey of Philadelphia pa

  15. Structure, conduct, and performance: evidence from the Indonesian food and beverages industry

    NARCIS (Netherlands)

    Setiawan, M.; Emvalomatis, G.; Oude Lansink, A.G.J.M.

    2013-01-01

    This article employs the Structure–Conduct–Performance (SCP) paradigm to investigate the simultaneous relationship between industrial concentration, price rigidity, technical efficiency, and price-cost margin in the Indonesian food and beverages industry. This research extends the SCP framework by i

  16. Price Rigidity and Industrial Concentration: Evidence from the Indonesian Food and Beverages Industry

    NARCIS (Netherlands)

    Setiawan, M.; Emvalomatis, G.; Oude Lansink, A.G.J.M.

    2015-01-01

    This paper investigates the relationship between industrial concentration and price rigidity in the Indonesian food and beverages industry. A Cournot model of firm behavior is used in which prices adjust according to a partial adjustment mechanism. The model is applied to panel data of the Indonesia

  17. Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects

    Science.gov (United States)

    Escalante, Adelfo; López Soto, David R.; Velázquez Gutiérrez, Judith E.; Giles-Gómez, Martha; Bolívar, Francisco; López-Munguía, Agustín

    2016-01-01

    Pulque is a traditional Mexican alcoholic beverage produced from the fermentation of the fresh sap known as aguamiel (mead) extracted from several species of Agave (maguey) plants that grow in the Central Mexico plateau. Currently, pulque is produced, sold and consumed in popular districts of Mexico City and rural areas. The fermented product is a milky white, viscous, and slightly acidic liquid beverage with an alcohol content between 4 and 7° GL and history of consumption that dates back to pre-Hispanic times. In this contribution, we review the traditional pulque production process, including the microbiota involved in the biochemical changes that take place during aguamiel fermentation. We discuss the historical relevance and the benefits of pulque consumption, its chemical and nutritional properties, including the health benefits associated with diverse lactic acid bacteria with probiotic potential isolated from the beverage. Finally, we describe the actual status of pulque production as well as the social, scientific and technological challenges faced to preserve and improve the production of this ancestral beverage and Mexican cultural heritage. PMID:27446061

  18. Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects.

    Science.gov (United States)

    Escalante, Adelfo; López Soto, David R; Velázquez Gutiérrez, Judith E; Giles-Gómez, Martha; Bolívar, Francisco; López-Munguía, Agustín

    2016-01-01

    Pulque is a traditional Mexican alcoholic beverage produced from the fermentation of the fresh sap known as aguamiel (mead) extracted from several species of Agave (maguey) plants that grow in the Central Mexico plateau. Currently, pulque is produced, sold and consumed in popular districts of Mexico City and rural areas. The fermented product is a milky white, viscous, and slightly acidic liquid beverage with an alcohol content between 4 and 7° GL and history of consumption that dates back to pre-Hispanic times. In this contribution, we review the traditional pulque production process, including the microbiota involved in the biochemical changes that take place during aguamiel fermentation. We discuss the historical relevance and the benefits of pulque consumption, its chemical and nutritional properties, including the health benefits associated with diverse lactic acid bacteria with probiotic potential isolated from the beverage. Finally, we describe the actual status of pulque production as well as the social, scientific and technological challenges faced to preserve and improve the production of this ancestral beverage and Mexican cultural heritage.

  19. An examination of the nutrient content and on-package marketing of novel beverages.

    Science.gov (United States)

    Dachner, Naomi; Mendelson, Rena; Sacco, Jocelyn; Tarasuk, Valerie

    2015-02-01

    Changing regulatory approaches to fortification in Canada have enabled the expansion of the novel beverage market, but the nutritional implications of these new products are poorly understood. This study assessed the micronutrient composition of energy drinks, vitamin waters, and novel juices sold in Canadian supermarkets, and critically examined their on-package marketing at 2 time points: 2010-2011, when they were regulated as Natural Health Products, and 2014, when they fell under food regulations. We examined changes in micronutrient composition and on-package marketing among a sample of novel beverages (n = 46) over time, compared micronutrient content with Dietary Reference Intakes and the results of the 2004 Canadian Community Health Survey to assess potential benefits, and conducted a content analysis of product labels. The median number of nutrients per product was 4.5, with vitamins B6, B12, C, and niacin most commonly added. Almost every beverage provided at least 1 nutrient in excess of requirements, and most contained 3 or more nutrients at such levels. With the exception of vitamin C, there was no discernible prevalence of inadequacy among young Canadian adults for the nutrients. Product labels promoted performance and emotional benefits related to nutrient formulations that go beyond conventional nutritional science. Label graphics continued to communicate these attributes even after reformatting to comply with food regulations. In contrast with the on-package marketing of novel beverages, there is little evidence that consumers stand to benefit from the micronutrients most commonly found in these products.

  20. The Epidemiology of Sleep Quality and Consumption of Stimulant Beverages among Patagonian Chilean College Students

    Directory of Open Access Journals (Sweden)

    Juan Carlos Vélez

    2013-01-01

    Full Text Available Objectives. (1 To assess sleep patterns and parameters of sleep quality among Chilean college students and (2 to evaluate the extent to which stimulant beverage use and other lifestyle characteristics are associated with poor sleep quality. Methods. A cross-sectional study was conducted among college students in Patagonia, Chile. Students were asked to complete a self-administered questionnaire to provide information about lifestyle and demographic characteristics. The Pittsburgh Sleep Quality Index (PSQI was used to evaluate sleep quality. In addition, students underwent a physical examination to collect anthropometric measurements. Results. More than half of students (51.8% exhibited poor sleep quality. Approximately 45% of study participants reported sleeping six hours or less per night and 9.8% used medications for sleep. In multivariate analysis, current smokers had significantly greater daytime dysfunction due to sleepiness and were more likely to use sleep medicines. Students who reported consumption of any stimulant beverage were 1.81 times as likely to have poor sleep quality compared with those who did not consume stimulant beverages (OR:1.81, 95% CI:1.21–2.00. Conclusions. Poor sleep quality is prevalent among Chilean college students, and stimulant beverage consumption was associated with the increased odds of poor sleep quality in this sample.

  1. The production of glucans via glucansucrases from Lactobacillus satsumensis isolated from a fermented beverage starter culture

    Science.gov (United States)

    Several starter cultures used in the production of fermented beverages were screened for lactic acid bacteria that produced water-insoluble polysaccharides from sucrose. The strain producing the greatest amount was identified as Lactobacillus satsumensis by its 16S RNA sequence. This strain produc...

  2. Analysis of Citric Acid in Beverages: Use of an Indicator Displacement Assay

    Science.gov (United States)

    Umali, Alona P.; Anslyn, Eric V.; Wright, Aaron T.; Blieden, Clifford R.; Smith, Carolyne K.; Tian, Tian; Truong, Jennifer A.; Crumm, Caitlin E.; Garcia, Jorge E.; Lee, Soal; Mosier, Meredith; Nguyen, Chester P.

    2010-01-01

    The use of an indicator displacement assay permits the visualization of binding events between host and guest molecules. An undergraduate laboratory experiment is described to demonstrate the technique in the determination of citric acid content in commercially available beverages such as soda pop and fruit juices. Through the technique, students…

  3. Aspects of the manufacture and consumption of Kenyan traditional fermented beverages

    NARCIS (Netherlands)

    Nout, M.J.R.

    1981-01-01

    This study was aimed at providing fundamental information con ern ing the manufacture, composition, and consumption of the major Kenyan traditional fermented beverages.In Chapter 1, the reader is introduced to Kenya, its population and climate, and several aspects of its agriculture underlying this

  4. Beverages-Food Industry Cluster Development Based on Value Chain in Indonesia

    Directory of Open Access Journals (Sweden)

    Lasmono Tri Sunaryanto

    2014-06-01

    Full Text Available This study wants to develop the cluster-based food and beverage industry value chain that corresponds to the potential in the regions in Java Economic Corridor. Targeted research: a description of SME development strategies that have been implemented, composed, and can be applied to an SME cluster development strategy of food and beverage, as well as a proven implementation strategy of SME cluster development of food and beverage. To achieve these objectives, implemented descriptive methods, techniques of data collection through surveys, analysis desk, and the FGD. The data will be analyzed with descriptive statistics. Results of study on PT KML and 46 units of food and drink SMEs in Malang shows that the condition of the SME food-beverage cluster is: not formal, and still as the center. As for the condition of the existence of information technology: the majority of SMEs do not have the PC and only 11% who have it, of which only 23% have a PC that has an internet connection, as well as PC ownership is mostly just used for administration, with WORD and EXCEL programs, and only 4% (1 unit SMEs who use the internet marketing media.

  5. Study on Processing Technology and a Complex Stabilizer for Peanut Protein Beverage

    Directory of Open Access Journals (Sweden)

    Xihong Zhao

    2015-08-01

    Full Text Available The development of the processing technology and a complex stabilizer for the peanut protein beverage processed was presented in this study. The suitable peeling conditions for peanut were: to made it soak with soft water containing 5% NaHCO3 for 12 h. The best homogenizing temperature, pressure and times were 75C, 30MPa and twice. The sterilization condition of 121C and 15 min was the foundation to achieve the best stability. The composition of the stabilizer was optimized by uniform design combined with regression analysis based on sensory evaluation, which was achieved using fuzzy comprehensive evaluation method. The 100 mL of peanut protein beverage added with 0.4 g of sodium carboxymethyl cellulose (CMC-Na, 0.2 g of sodium alginate and 0.6 g of gelatin displayed good stability. CMC-Na amount had the largest effect on beverage stability and the effect of gelatin amount was the smallest. The peanut protein beverage with added optimized complex stabilizer was medium preference grade.

  6. Cars of the Future—Powered by Poison? Prehistoric Beverage Choices; Health Benefits of Chamomile

    Science.gov (United States)

    King, Angela G.

    2005-04-01

    This Report from Other Journals: Research Advances surveys articles of interest to chemists that have been recently published in other science journals. Topics surveyed include a report on a new approach to hydrogen fuel cells; findings about alcoholic beverages from 7000 B.C. that have been subjected to modern analyses; and research that supports claims regarding chamomile's medicinal properties.

  7. Multiple data sets and modelling choices in a comparative LCA of disposable beverage cups

    NARCIS (Netherlands)

    Harst, van der E.J.M.; Potting, J.; Kroeze, C.

    2014-01-01

    This study used multiple data sets and modelling choices in an environmental life cycle assessment (LCA) to compare typical disposable beverage cups made from polystyrene (PS), polylactic acid (PLA; bioplastic) and paper lined with bioplastic (biopaper). Incineration and recycling were considered as

  8. 29 CFR 779.388 - Exemption provided for food or beverage service employees.

    Science.gov (United States)

    2010-07-01

    ... of food or beverages for human consumption, either on the premises, or by such services as catering... recognized as retail sales or services in the particular industry. (d) If the establishment comes within the... catering, banquet, box lunch, or curb or counter service * * *.” (f) If the establishment by which...

  9. Fluid intake from beverages in Spanish adults: cross-sectional study

    Directory of Open Access Journals (Sweden)

    Cíntia Ferreira-Pêgo

    2014-05-01

    Full Text Available Introduction: Dietary questionnaires usually only assess the intake of drinks that provide calories, but do not accurately evaluate total fluid or water intake. The evaluation of the fluid consumption pattern of a population has been the main objective of only a very few studies. Objective: To evaluate the total fluid intake from different types of beverages in Spanish adults. Methods: A total of 1,262 adults aged 18-70 years were randomly recruited from all Spanish regions. The information about the quantity and quality of daily fluid intake from different types of beverages was collected using a 24h fluid-specific diary over 7 consecutive days. Results: 50.4% of the study population had a fluid intake 10% total energy intake from beverages alone. Conclusion: Half of the adults studied do not meet the EFSA fluid intake recommendations. Water is the main fluid consumed. Differences in the pattern of fluid consumption were observed between ages and genders. A quarter of the population studied consumes from beverages alone already more sugar than recommended from the total diet.

  10. STS-31 Pilot Bolden with beverages on the FB-SMS middeck during JSC training

    Science.gov (United States)

    1988-01-01

    STS-31 Pilot Charles F. Bolden holds three beverage containers while in front of the galley on the middeck of the fixed based (FB) shuttle mission simulator (SMS) during a training simulation at JSC's Mission Simulation and Training Facility Bldg 5. From the middeck, Bolden, wearing lightweight headset, simulates a communications link with ground controllers and fellow crewmembers.

  11. Effects of Beverages on Alcohol Metabolism: Potential Health Benefits and Harmful Impacts

    Directory of Open Access Journals (Sweden)

    Fang Wang

    2016-03-01

    Full Text Available Nonalcoholic beverages are usually consumed accompanying alcoholic drinks, and their effects on alcohol metabolism are unclear in vivo. In this study, the effects of 20 nonalcoholic beverages on alcohol metabolism and liver injury caused by alcohol were evaluated in mice. Kunming mice were orally fed with alcohol (52%, v/v and beverages. The concentrations of ethanol and acetaldehyde in blood as well as the activities of alcohol dehydrogenase (ADH and aldehyde dehydrogenase (ALDH in liver were assessed to indicate alcohol metabolism. The levels of aspartate aminotransferase (AST and alanine transaminase (ALT in serum as well as the levels of malonaldehyde (MDA and superoxide dismutase (SOD in liver were measured to reflect the alcohol-induced liver injury. The results showed that the treatment of soda water, green tea and honey chrysanthemum tea could accelerate ethanol metabolism and prevent liver injuries caused by alcohol when companied with excessive alcohol drinking. They might be potential dietary supplements for the alleviation of harmful effects from excessive alcohol consumption. On the contrary, some beverages such as fresh orange juice and red bull are not advised to drink when companied with alcohol consumption due to their adverse effects on ethanol induced liver injury.

  12. A protocol of measurement of In Vivo Aroma release from beverages.

    NARCIS (Netherlands)

    Weel, K.G.C.; Boelrijk, A.E.M.; Burger, J.J.; Gruppen, H.; Voragen, A.G.J.; Smit, G.

    2003-01-01

    The quality of in vivo aroma release measurements of beverages can be improved when a strict protocol is used to control variation in aroma release due to human factors. A trained panel was able to significantly discriminate between aqueous aroma solutions with a concentration difference as low as 1

  13. Obesity and sugar-sweetened beverages in African-American preschool children: a longitudinal study.

    Science.gov (United States)

    Lim, Sungwoo; Zoellner, Jamie M; Lee, Joyce M; Burt, Brian A; Sandretto, Anita M; Sohn, Woosung; Ismail, Amid I; Lepkowski, James M

    2009-06-01

    A representative sample of 365 low-income African-American preschool children aged 3-5 years was studied to determine the association between sugar-sweetened beverage consumption (soda, fruit drinks, and both combined) and overweight and obesity. Children were examined at a dental clinic in 2002-2003 and again after 2 years. Dietary information was collected using the Block Kids Food Frequency Questionnaire. A BMI score was computed from recorded height and weight. Overweight and obesity were defined by national reference age-sex specific BMI: those with an age-sex specific BMI>or=85th, but or=95th age-sex specific percentile as obese. The prevalence of overweight was 12.9% in baseline, and increased to 18.7% after 2 years. The prevalence of obesity increased from 10.3 to 20.4% during the same period. Baseline intake of soda and all sugar-sweetened beverages were positively associated with baseline BMI z-scores. After adjusting for covariates, additional intake of fruit drinks and all sugar-sweetened beverages at baseline showed significantly higher odds of incidence of overweight over 2 years. Among a longitudinal cohort of African-American preschool children, high consumption of sugar-sweetened beverages was significantly associated with an increased risk for obesity.

  14. 76 FR 64810 - Beverages: Bottled Water Quality Standard; Establishing an Allowable Level for di(2-ethylhexyl...

    Science.gov (United States)

    2011-10-19

    ... HUMAN SERVICES Food and Drug Administration 21 CFR Part 165 Beverages: Bottled Water Quality Standard...: Final rule. SUMMARY: The Food and Drug Administration (FDA) is amending its bottled water quality... minimum quality of bottled water, as affected by DEHP, will be no less protective of the public...

  15. Innovation capabilities in food and beverages and technology-based innovation projects

    NARCIS (Netherlands)

    Tepic, M.; Fortuin, F.T.J.M.; Kemp, R.G.M.; Omta, S.W.F.

    2014-01-01

    Purpose - The aim of this paper is to establish the differences between the food and beverages (F&B) and technology-based industries with regards to the relation between previously identified success factors and innovation project performance. Design/methodology/approach - These differences are

  16. The Role of Sugar-Sweetened Beverage Consumption in Adolescent Obesity: A Review of the Literature

    Science.gov (United States)

    Harrington, Susan

    2008-01-01

    Soft drink consumption has increased by 300% in the past 20 years, and 56-85% of children in school consume at least one soft drink daily. The odds ratio of becoming obese among children increases 1.6 times for each additional can or glass of sugar-sweetened drink consumed beyond their usual daily intake of the beverage. Soft drinks currently…

  17. Associations between Responsible Beverage Service Laws and Binge Drinking and Alcohol-Impaired Driving

    Science.gov (United States)

    Linde, Ann C.; Toomey, Traci L.; Wolfson, Julian; Lenk, Kathleen M.; Jones-Webb, Rhonda; Erickson, Darin J.

    2016-01-01

    We explored potential associations between the strength of state Responsible Beverage Service (RBS) laws and self-reported binge drinking and alcohol-impaired driving in the U.S. A multi-level logistic mixed-effects model was used, adjusting for potential confounders. Analyses were conducted on the overall BRFSS sample and drinkers only. Seven…

  18. Perceived parenting style and practices and the consumption of sugar-sweetened beverages by adolescents

    NARCIS (Netherlands)

    K. van der Horst (Klazine); S. Kremers (Stef); A. Ferreira (Isabel); A. Singh (Amika); A. Oenema (Anke); J. Brug (Hans)

    2007-01-01

    textabstractThe purpose of this study was to investigate whether perceived parenting practices and parenting style dimensions (strictness and involvement) are associated with adolescents' consumption of sugar-sweetened beverages. In this cross-sectional study, secondary school students (n = 383, mea

  19. Training in the Food and Beverages Sector in Ireland. Report for the FORCE Programme. First Edition.

    Science.gov (United States)

    Hunt, Deirdre; And Others

    The food and beverage industry is of overwhelming strategic importance to the Irish economy. It is also one of the fastest changing sectors. Recent trends in this largely indigenous industry in recent years include the following: globalization, large and accelerating capital outlay, company consolidation, added value product, enhanced quality…

  20. 27 CFR 24.215 - Wine or wine products not for beverage use.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wine or wine products not... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.215 Wine or wine products not for beverage use. (a) General. Wine, or wine products made from...

  1. Strategies to Improve Marketing and Promotion of Foods and Beverages at School

    Science.gov (United States)

    Centers for Disease Control and Prevention, 2014

    2014-01-01

    Food and beverage marketing often appears throughout schools in the form of posters, vending machine fronts, in-school television advertisements, school newspapers, textbook covers, sports equipment, and scoreboards. Many foods marketed in schools are of poor nutritional quality. The Centers for Disease Control and Prevention, Institute of…

  2. Measuring weight outcomes for obesity intervention strategies: the case of a sugar-sweetened beverage tax.

    Science.gov (United States)

    Lin, Biing-Hwan; Smith, Travis A; Lee, Jonq-Ying; Hall, Kevin D

    2011-12-01

    Taxing unhealthy foods has been proposed as a means to improve diet and health by reducing calorie intake and raising funds to combat obesity, particularly sugar-sweetened beverages (SSBs). A growing number of studies have examined the effects of such food taxes, but few have estimated the weight-loss effects. Typically, a static model of 3500 calories for one pound of body weight is used, and the main objective of the study is to demonstrate its bias. To accomplish the objective, we estimate income-segmented beverage demand systems to examine the potential effects of a SSB tax. Elasticity estimates and a hypothetical 20 percent effective tax rate (or about 0.5 cent per ounce) are applied to beverage intake data from a nationally representative survey, and we find an average daily reduction of 34-47 calories among adults and 40-51 calories among children. The tax-induced energy reductions are translated into weight loss using both static and dynamic calorie-to-weight models. Results demonstrate that the static model significantly overestimates the weight loss from reduced energy intake by 63 percent in year one, 346 percent in year five, and 764 percent in year 10, which leads to unrealistic expectations for obesity intervention strategies. The tax is estimated to generate $5.8 billion a year in revenue and is found to be regressive, although it represents about 1 percent of household food and beverage spending.

  3. Exploring the Theory of Planned Behavior to Explain Sugar-Sweetened Beverage Consumption

    Science.gov (United States)

    Zoellner, Jamie; Estabrooks, Paul A.; Davy, Brenda M.; Chen, Yi-Chun; You, Wen

    2012-01-01

    Objective: To describe sugar-sweetened beverage (SSB) consumption and to establish psychometric properties and utility of a Theory of Planned Behavior (TPB) instrument for SSB consumption. Methods: This cross-sectional survey included 119 southwest Virginia participants. Most of the respondents were female (66%), white (89%), and had at least a…

  4. Effects of Beverages on Alcohol Metabolism: Potential Health Benefits and Harmful Impacts

    Science.gov (United States)

    Wang, Fang; Zhang, Yu-Jie; Zhou, Yue; Li, Ya; Zhou, Tong; Zheng, Jie; Zhang, Jiao-Jiao; Li, Sha; Xu, Dong-Ping; Li, Hua-Bin

    2016-01-01

    Nonalcoholic beverages are usually consumed accompanying alcoholic drinks, and their effects on alcohol metabolism are unclear in vivo. In this study, the effects of 20 nonalcoholic beverages on alcohol metabolism and liver injury caused by alcohol were evaluated in mice. Kunming mice were orally fed with alcohol (52%, v/v) and beverages. The concentrations of ethanol and acetaldehyde in blood as well as the activities of alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) in liver were assessed to indicate alcohol metabolism. The levels of aspartate aminotransferase (AST) and alanine transaminase (ALT) in serum as well as the levels of malonaldehyde (MDA) and superoxide dismutase (SOD) in liver were measured to reflect the alcohol-induced liver injury. The results showed that the treatment of soda water, green tea and honey chrysanthemum tea could accelerate ethanol metabolism and prevent liver injuries caused by alcohol when companied with excessive alcohol drinking. They might be potential dietary supplements for the alleviation of harmful effects from excessive alcohol consumption. On the contrary, some beverages such as fresh orange juice and red bull are not advised to drink when companied with alcohol consumption due to their adverse effects on ethanol induced liver injury. PMID:27005619

  5. Total Dietary Fiber Content of Selected Traditional Beverages in Egypt: A Brief Profile

    Directory of Open Access Journals (Sweden)

    Basil H. Aboul-Enein

    2015-11-01

    Full Text Available Escalating obesity rates have become a major public health concern in North Africa and the Middle East. Culturally-congruent dietary health education and strategies continue to be warranted to address this increasing public health crisis. Knowledge and familiarity with traditional foods and their nutritive value would assist public health practitioners in becoming culturally competent when educating on healthy eating patterns. The aim of this study is to provide a brief dietary profile of the total dietary fiber (TDF contents of selected traditional beverages in Egypt. Five cookbooks for Egyptian food recipes were reviewed for traditional beverages. Beverage recipes (n = 19 were selected and reviewed for their TDF content using the United States Department of Agriculture (USDA National Nutrient Database for Standard Reference (Release 27. The published values for TDF content were tabulated and reported per 100 mL of consumable portions. The highest TDF content was found in carob juice (8.0 g and the lowest found in peppermint tea (0.0 g with an overall TDF mean content of 2.8 g. Traditional beverages could be regarded as important sources of TDF within a healthy Egyptian dietary pattern. Cultural awareness and familiarities to traditional foods and their respective dietary profiles should be encouraged as an objective towards building culturally-competent health professionals and combating obesity in Egypt. Furthermore, developments of a traditional Egyptian food nutrient database for public access should be explored.

  6. The French Paradox: Determining the Superoxide-Scavenging Capacity of Red Wine and Other Beverages

    Science.gov (United States)

    Logan, Barry A.; Hammond, Matthew P.; Stormo, Benjamin M.

    2008-01-01

    Plant-derived phenolic compounds such as those found in red wine, tea, and certain fruit juices may protect against cardiovascular disease by detoxifying (scavenging) superoxide and other unstable reactive oxygen species. We present a laboratory exercise that can be used to assess the superoxide-scavenging capacity of beverages. Among the…

  7. Beverage Consumption: Are Alcoholic and Sugary Drinks Tipping the Balance towards Overweight and Obesity?

    Science.gov (United States)

    Poppitt, Sally D

    2015-08-11

    The role that energy-containing beverages may play in the development of overweight and obesity remains highly controversial, in particular the alcoholic and sugar-sweetened beverages (SSB). Both of these beverage formats have been increasing as a percentage of the westernized diet over the past 20 years, and both have contributed significantly to an increase in energy consumed in liquid form. Data from epidemiology and intervention studies however have long been contradictory, despite mechanistic evidence pointing towards poor compensation for addition of "liquid" energy from these two sources into the diet providing a strong rational for the balance to be tipped towards weight gain. Regulatory and government intervention has been increasing globally, particularly with respect to intake of SSBs in children. This narrative review presents evidence which both supports and refutes the link between alcohol and carbohydrate-containing liquids and the regulation of body weight, and investigates mechanisms which may underpin any relationship between increased beverage consumption and increased energy intake, body weight and adiposity.

  8. Patterns in consumption of potentially erosive beverages among adolescent school children in the Netherlands

    NARCIS (Netherlands)

    Gambon, D.L.; Brand, H.S.; Boutkabout, C.; Levie, D.; Veerman, E.C.I.

    2011-01-01

    AIM: To determine the frequency of intake and patterns in consumption of potentially erosive beverages in school children in the Netherlands. METHODS: A cross-sectional, single centre study was performed among 502 school children in Rotterdam, in age varying between 12 and 19 years. Data on consumpt

  9. Estimated intake of intense sweeteners from non-alcoholic beverages in Denmark, 2005

    DEFF Research Database (Denmark)

    Leth, Torben; Jensen, U.; Fagt, Sisse

    2008-01-01

    In 2005, 76 out of 177 analysed samples of non-alcoholic beverages were found to contain the intense sweeteners cyclamate, acesulfame-K, aspartame, and saccharin. The content of cyclamate did not exceed the now permitted maximum level in the European Union of 250 mg l(-1) in soft drinks...

  10. Estimated intake of intense sweeteners from non-alcoholic beverages in Denmark

    DEFF Research Database (Denmark)

    Leth, Torben; Fabricius, N.; Fagt, Sisse

    2007-01-01

    In 1999, 116 samples of non-alcoholic beverages were analysed for the intense sweeteners cyclamate, acesulfame-K, aspartame and saccharin. High contents of cyclamate close to the maximum permitted level in 1999 of 400 mgl(-1) were found in many soft drinks. The estimated intake of the sweeteners...

  11. Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages

    Directory of Open Access Journals (Sweden)

    Anderson Rodrigo Fornelli

    2014-12-01

    Full Text Available The aim of this study was to verify the effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages. Four formulations were made: 1 a control (C; 2 a sample with added Lactobacillus paracasei (P; 3 a sample with added L. paracasei and inulin (PI; and 4 a sample with added L. paracasei and oligofructose (PO. The probiotic population, pH, and acidity of the products were evaluated once a week for 21 days while refrigerated (5±1°C. Possible contaminating microorganisms (coliforms, E. coli, and Salmonella spp. were investigated after three days of storage. Sensorial acceptance and purchase intention were evaluated seven days after manufacture. Dairy beverages presented with L. paracasei populations above 8.50 log CFU/mL during the whole storage period. Significantly (p<0.05 lower pH values were observed in P and PI, and higher acidity values were found in all formulations throughout storage. The dairy beverages were considered to be a promising matrix for the probiotic microorganism L. paracasei. The prebiotic additions (inulin and oligofructose did not interfere with the overall acceptance and intention to purchase the beverages.

  12. [Glycemic, insulinemic index, glycemic load of soy beverage with low and high content of carbohydrates].

    Science.gov (United States)

    Torres y Torres, Nimbe; Palacios-González, Berenice; Noriega-López, Lilia; Tovar-Palacio, Armando R

    2006-01-01

    Consumption of soy has increased in Western countries due to the benefits on health and the attitude of the people to consume natural products as alternative to the use of pharmacological therapies. However, there is no evidence whether the consumption of 25 g of soy protein as recommended by the Food and Drug Administration has some effect on glucose absorption and consequently on insulin secretion. The aim of the present study was to determine glycemic index (GI), insulinemic index (InIn), and glycemic load (GL) of several soy beverages containing low or high concentration of carbohydrates, and compare them with other foods such as peanuts, whole milk, soluble fiber and a mixed meal on GI and InIn. The results showed that soy beverages had low or moderate GI, depending of the presence of other compounds like carbohydrates and fiber. Consumption of soy beverages with low concentration of carbohydrates produced the lowest insulin secretion. Therefore, these products can be recommended in obese and diabetic patients. Finally soy beverages should contain low maltodextrins concentration and be added of soluble fiber.

  13. Estimates of per capita exposure to substances migrating from canned foods and beverages.

    Science.gov (United States)

    Dionisi, G; Oldring, P K T

    2002-09-01

    A study was undertaken by European industry to estimate the consumption of canned beverages and foodstuffs. European can production data were used with adjustments for imports into and out of the EU. It was further assumed that can production, with adjustments, equalled consumption. Owing to the lack of actual consumption country-by-country or household-by-household data throughout Europe, only per capita estimates of consumption were possible. Data were compiled country-by-country for seven major can-producing EU Member States and for eight different types of canned food and two types of canned beverage (beer and soft drinks). The per capita consumption of canned foods was 1.1 cans/person/week, and consumption of canned fish was estimated as 2.2 kg/person/year. The estimate of per capita consumption of canned food was 62 g/person/day or 22.6 kg/person/year. Canned beverages account for about 60% of the consumption of canned foodstuffs. The usefulness of per capita consumption of beverages is questionable because consumption habits may vary more widely than those for canned foods. However, as the migration into beverages is insignificant, these data were added for completeness. Per capita consumption of canned beverages is 67 cans/person/year or 61 g/person/day. From the average can sizes, the surface area of the cans consumed was estimated. The per capita surface area exposure was 0.55 dm(2)/person/day for canned foods and 0.55 dm(2)/person/day for canned beverages, giving 1.1 dm(2)/person/day. Migration of a substance at 0.02 mg dm(2) gives an exposure of 0.01 mg/person/day assuming a per capita consumption, using a surface area model. Migration at 0.12 mg kg(-1) in food gives an exposure of 0.007 mg/person/day using a weight model. Both models assumed migration into all food types at the same level, which is highly unrealistic. Exposure to BADGE from canned foods has been used as a case study. The best estimate for a worst case per capita exposure to BADGE and

  14. Can Parenting Practices Explain the Differences in Beverage Intake According to Socio-Economic Status: The Toybox-Study

    Directory of Open Access Journals (Sweden)

    An-Sofie Pinket

    2016-09-01

    Full Text Available Previous research indicated that preschoolers of lower socioeconomic status (SES consume less healthy beverages than high SES preschoolers. The purpose of this study is to investigate the mediating role of parenting practices in the relationship between SES and plain water, soft drink and prepacked fruit juice (FJ consumption in European preschoolers. Parents/caregivers of 3.5 to 5.5 years old (n = 6776 recruited through kindergartens in six European countries within the ToyBox-study completed questionnaires on socio-demographics, parenting practices and a food frequency questionnaire. Availability of sugared beverages and plain water, permissiveness towards sugared beverages and lack of self-efficacy showed a mediating effect on SES-differences in all three beverages. Rewarding with sugared beverages significantly mediated SES-differences for both plain water and prepacked FJ. Encouragement to drink plain water and awareness significantly mediated SES-differences for, respectively, plain water and prepacked FJ consumption. Avoiding negative modelling did not mediate any associations. Overall, lower SES preschoolers were more likely to be confronted with lower levels of favourable and higher levels of unfavourable parenting practices, which may lead to higher sugared beverage and lower plain water consumption. The current study highlights the importance of parenting practices in explaining the relation between SES and both healthy and unhealthy beverage consumption.

  15. Can Parenting Practices Explain the Differences in Beverage Intake According to Socio-Economic Status: The Toybox-Study

    Science.gov (United States)

    Pinket, An-Sofie; De Craemer, Marieke; De Bourdeaudhuij, Ilse; Deforche, Benedicte; Cardon, Greet; Androutsos, Odysseas; Koletzko, Berthold; Moreno, Luis A.; Socha, Piotr; Iotova, Violeta; Manios, Yannis; Van Lippevelde, Wendy

    2016-01-01

    Previous research indicated that preschoolers of lower socioeconomic status (SES) consume less healthy beverages than high SES preschoolers. The purpose of this study is to investigate the mediating role of parenting practices in the relationship between SES and plain water, soft drink and prepacked fruit juice (FJ) consumption in European preschoolers. Parents/caregivers of 3.5 to 5.5 years old (n = 6776) recruited through kindergartens in six European countries within the ToyBox-study completed questionnaires on socio-demographics, parenting practices and a food frequency questionnaire. Availability of sugared beverages and plain water, permissiveness towards sugared beverages and lack of self-efficacy showed a mediating effect on SES-differences in all three beverages. Rewarding with sugared beverages significantly mediated SES-differences for both plain water and prepacked FJ. Encouragement to drink plain water and awareness significantly mediated SES-differences for, respectively, plain water and prepacked FJ consumption. Avoiding negative modelling did not mediate any associations. Overall, lower SES preschoolers were more likely to be confronted with lower levels of favourable and higher levels of unfavourable parenting practices, which may lead to higher sugared beverage and lower plain water consumption. The current study highlights the importance of parenting practices in explaining the relation between SES and both healthy and unhealthy beverage consumption. PMID:27669290

  16. Beverage-consumption patterns and associations with metabolic risk factors among low-income Latinos with uncontrolled type 2 diabetes.

    Science.gov (United States)

    Wang, Monica L; Lemon, Stephenie C; Olendzki, Barbara; Rosal, Milagros C

    2013-12-01

    In the United States, Latinos experience disproportionately higher rates of type 2 diabetes and diabetes-related complications than non-Latino whites. Sugar-sweetened beverage (SSB) consumption is strongly associated with increased risk of developing type 2 diabetes. Reducing caloric intake, particularly from energy-dense, low-nutrient foods or beverages, can be an effective and key strategy for metabolic and weight control. However, little is known about the contribution of various types of beverages, including but not limited to SSBs, to total caloric intake among Latinos with type 2 diabetes. Low-income Latinos (87.7% Puerto Rican) participating in a diabetes self-management intervention trial (N=238) provided cross-sectional, descriptive data on beverage-consumption patterns, anthropometric outcomes, and metabolic characteristics. Beverages accounted for one fifth of the total daily caloric intake. SSBs and milk beverages, respectively, contributed 9.6% of calories to overall daily caloric intake. Interventions directed at diabetes risk factors among low-income Latinos with diabetes can benefit from consideration of beverage-consumption behaviors as an important strategy to reduce caloric and sugar intake.

  17. A Price Survey Comparison of Alcoholic Beverages with the Five Basic Food Groups in Paraiba, Brazil

    Directory of Open Access Journals (Sweden)

    Charles I. Abramson

    2006-01-01

    Full Text Available The study of alcohol abuse is relatively new in Brazil. Government estimates suggest that 11.2% of the Brazilian population is alcohol dependent. Problems associated with alcohol dependence include domestic violence, increased risk of traffic accidents, poor self-esteem and weak academic performance. A factor known to correlate with alcohol abuse in 12-17 year olds is to have the money necessary to purchase alcoholic beverages. No data is available, however, on the price of alcoholic beverages. The objective of the present study was to provide data on price and to compare the price of alcoholic beverages to basic food items in the Brazilian diet. We also had interest in studying a population in the northeast region of Brazil. This region is the poorest in Brazil, has the highest percentage of alcohol dependency and is seldom the focus of research on dependency. We report that the prices of many alcoholic beverages are less than the price of basic food items. Prices of alcoholic beverages including beer, wine and spirits were compared to the prices of select food items as represented in the Food Pyramid. Food items were selected from the categories of Grain, Dairy, Fruit, Meat and Vegetable. Data was gathered from 32 supermarkets in 8 cities in the northeast state of Paraiba. The price of alcohol is generally less expensive than most basic food group items, especially brands of cachaça (a spirit distilled from sugar cane and beer. Data on price should be considered in any alcohol dependency program in Brazil.

  18. Enhancing micronutrient content of beverage powder by incorporating malted finger millet

    Directory of Open Access Journals (Sweden)

    Jaya Tripathi

    2014-12-01

    Full Text Available Introduction: There is growing interest in the role of the micronutrients in optimizing health, and in prevention or treatment of disease. Micronutrients play a central part in metabolism and in the maintenance of tissue function, an adequate intake therefore is necessary. Rationale: This research work was concerned with the development of micronutrient especially calcium rich instant health beverage powder from malted finger millet (Eleusine coracana and gurhal powder (Hibiscus rosa- sinensis. Aims & Objectives: In this study attempts have been made to investigate that whether the extruded malted finger millet flour and hibiscus flower powder has improved the nutritional and phytochemical quality of instant health beverage powder without deteriorating their sensory properties and whether it can be a supplement for calcium deficit sedentary women. Materials and methods: Instant health beverage powder was prepared by adding malted and extruded finger millet with glucose, hibiscus flower powder, citric acid and vanilla essence. All the ingredients were mixed well. Prior to consumption this powder was dissolved in water and stirred well manually. Further Instant health beverage powder was assessed for nutritional composition. Results: Results shows that beverage powder has very high content of protein (12.25 % and calcium (96.5 % along with highly beneficial neutraceutical properties as compared with the health drinks available in market, it is because of enhanced antioxidant activity resulted due to the incorporation of gurhal leaf powder and malting of the finger millet. Conclusion: This study may prove as a potential step to utilise malted finger millet as a supplement for calcium deficit women. The nutritional composition was found sufficient enough to meet approximately one fourth of RDA of Protein and Calcium as prescribed by NIN, India for sedentary women who are the main sufferers of calcium deficiencies in various life stages like

  19. Essential Oils in Ginger, Hops, Cloves, and Pepper Flavored Beverages-A Review.

    Science.gov (United States)

    Ameh, Sunday J; Ibekwe, Nneka N; Ebeshi, Benjamin U

    2014-08-28

    ABSTRACT In the West, sugar-based, ginger flavored beverages may contain hops, other flavorings, fruit juices, and varying levels of ethanol. Ginger ales contain 0.5%v/v; ginger beers >0.5%; and alcoholic ginger beers 0.5 ≤ 11%. Ales are carbonated by pressurized CO2, while beers and alcoholic beers are carbonated by yeast or ginger beer plant (GBP). In Africa, grain-based beverages include "fura da nono," "kunu," and "akamu," which are spiced with one or more flavorings including ginger, black pepper, clove, chili pepper, or Aframomum alligator peppers. Spices have flavor because they contain essential oils (EOs), which are composed of aroma-active compounds (AACs). The benefits and toxicities of spices are ascribed to their EOs/AACs contents. Aim: Given the toxic potentials of EOs/AACs vis-à-vis their benefits, this review aimed to investigate the means by which the levels of EOs/AACs in spiced beverages are regulated. Methodology: The benefits and liabilities of key EOs/AACs of spices were identified and described. The methods for assaying them in raw materials and beverages were also identified. Results: There was a dearth of data on the levels of EOs/AACs in both raw and finished goods. Moreover, their assay methods were found to be tedious and costly. The implications of these findings on regulation are discussed. Conclusions: Owing to the practical difficulties in assaying flavors in beverages, both manufacturers and regulators should focus on: (i) the wholesomeness of raw materials; and (ii) good manufacturing practice (GMP). However, studies aimed at developing more robust methods for flavor should continue.

  20. Sweetened beverages, coffee, and tea and depression risk among older US adults.

    Directory of Open Access Journals (Sweden)

    Xuguang Guo

    Full Text Available Sweetened beverages, coffee, and tea are the most consumed non-alcoholic beverages and may have important health consequences. We prospectively evaluated the consumption of various types of beverages assessed in 1995-1996 in relation to self-reported depression diagnosis after 2000 among 263,923 participants of the NIH-AARP Diet and Health Study. Odds ratios (OR and 95% confidence intervals (CI were derived from multivariate logistic regressions. The OR (95% CI comparing ≥4 cans/cups per day with none were 1.30 (95%CI: 1.17-1.44 for soft drinks, 1.38 (1.15-1.65 for fruit drinks, and 0.91 (0.84-0.98 for coffee (all P for trend<0.0001. Null associations were observed for iced-tea and hot tea. In stratified analyses by drinkers of primarily diet versus regular beverages, the ORs were 1.31 (1.16-1.47 for diet versus 1.22 (1.03-1.45 for regular soft drinks, 1.51 (1.18-1.92 for diet versus 1.08 (0.79-1.46 for regular fruit drinks, and 1.25 (1.10-1.41 for diet versus 0.94 (0.83-1.08 for regular sweetened iced-tea. Finally, compared to nondrinkers, drinking coffee or tea without any sweetener was associated with a lower risk for depression, adding artificial sweeteners, but not sugar or honey, was associated with higher risks. Frequent consumption of sweetened beverages, especially diet drinks, may increase depression risk among older adults, whereas coffee consumption may lower the risk.