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"Konsumsi daging yang berlebihan memiliki dampak negatif bagi sebagian masyarakat Indonesia karena kolesterol yang tinggi dan harga yang mahal. Namun daging masih menjadi pilihan untuk dikonsumsi karena belum ada alternatif daging sehat. Daging nabati dibuat sebagai salah satu solusi bagi masyarakat yang ingin mengonsumsi daging yang sehat, hanya saja di Indonesia masih didominasi oleh produk impor. Penelitian ini membahas tentang pra perancangan produk daging nabati sapi dan ayam dengan merk Meat-Up untuk memenuhi kebutuhan di Jabodetabek. Bahan baku yang digunakan adalah gluten, kacang merah, kedelai, TVP, dan bumbu untuk daging nabati sapi, dan gluten, singkong, kedelai, TVP, dan bumbu untuk daging nabati ayam. Pabrik direncanakan beroperasi pada pertengahan tahun 2017. Pabrik akan dibangun di Bogor karena akses untuk mendapatkan bahan baku produk lebih mudah. Sistem produksi yang diterapkan adalah batch. Kapasitas produksi pabrik adalah 94 ton per tahun. Alat produksi utama yang digunakan ada 10, yaitu washer, weighing scale, miller, chopper, mixer, extruder, steamer, cooker, slicer, dan vacuum packaging machine. Total investasi yang diperlukan untuk membangun pabrik ini adalah Rp. 2.659.270.125. Adapun nilai ROI-nya adalah 32,9%, dengan PBP 2,36 tahun, MARR 17%, IRR 38%, BEP 32,3%, NPV Rp. 5.607.340.158. Harga jual yang ditetapkan untuk produk daging nabati Meat-Up adalah Rp. 30.000. Dengan demikian, pabrik Meat-Up sangat layak dibangun karena menguntungkan.

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High consumption of meat has a negative effect for some people in Indonesia due to its high cholestrol and expensive price. However meat still becomes a common choice for daily consumption because there is no alternative healthier meat. Gluten-based vegetarian meat was made as a solution for people who want to eat meat in healthy way, but in Indonesia imported products are still dominating the market. This study discusses the preliminary production design of vegetable beef and chicken meat with Meat-Up brands to meet the needs in the Greater Jakarta. The raw materials used are gluten, red beans, soybeans, TVP, and vegetable seasoning for vegetable beef meat, and gluten, cassava, soybean, TVP, and seasoning for vegetable chicken meat.

The plant will be operated in mid 2017. The plant will be built in Bogor due to accessibility to raw materials. The production system applied is batch. The production capacity is 94 tons per year. The main production equipment used are 10 equipment, which are washer, weighing scale, miller, chopper, mixer, extruder, steamer, cooker, slicer, and vacuum packaging machine. The total investment required to build this plant is Rp. 2,659,270,125. The value of its ROI is 32.9%, with PBP 2.36 years, MARR 17%, IRR 38%, 32.3% BEP, NPV Rp. 5,607,340,158. The sale price set for this vegetable meat products is Rp. 30,000. Thus, Meat-Up plant is very feasible to be built because it is profitable."

"Daging sintetik merupakan salah satu alternatif pilihan makanan yang dapat menggantikan daging hewani dengan tingkat protein yang tidak kalah tinggi. Kandungan protein yang tinggi dapat diperoleh dari berbagai bahan organik seperti gluten dari tepung terigu, jamur tiram putih (Pleurotus ostreatus), dan tepung kacang merah. Pembuatan daging sintetik dilakukan dengan variasi bahan baku, yaitu tepung jamur dan jamur yang dicincang; serta variasi konsentrasi. Penentuan jenis daging sintetik terbaik dilakukan dengan analisis proksimat, asam amino, dan organoleptik. Daging sintetik terbaik diperoleh dari kombinasi 70% gluten, 15% tepung kacang merah, dan 15% tepung jamur tiram putih dengan kadar protein sebesar 29,7%; kadar air 48,05%; kadar abu 1,680%; kadar lemak 2,480%; dan kadar karbohidrat 18,05%. Terdapat 15 jenis asam amino yang terkandung dalam daging sintetik, diantaranya adalah aspartat, glutamat, serin, glisin, histidin, arginin, threonin, alanin, prolin, valin, tirosin, isoleusin, leusin, phenylalanin, lisin. Sedangkan hasil pengujian organoleptik menunjukkan bahwa responden menilai kemiripan daging sintetik dengan daging hewani mengenai rasa sebesar 67,5%; kekenyalan 66,0%; aroma 73,5%; dan wujud 90,5%.

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Synthetic meat is one of the alternative food choices that can replace animal meat with the same amount of protein content. High protein content can be obtained from a variety of organic materials such as gluten from wheat flour, white oyster mushroom (Pleurotus ostreatus), and red bean flour. In this research, manufacturing process of synthetic meat is divided into two types, the first type use mushroom flour and the second type use chopped mushroom as its raw material. Every type of synthetic meat manufactured in different variety of concentration. The best synthetic meat is determined by using proximate analysis, amino acid analysis, and organoleptic analysis. The best synthetic meat derived from a combination of 70% gluten, 15% red bean flour and 15% of white oyster mushroom flour with a protein content of 29.7%; moisture content of 48.05%; ash content of 1.680%; fat content of 2.480%; and carbohydrate content of 18.05%. There are 15 types of amino acids contained in the synthetic meat, such as aspartate, glutamate, serine, glycine, histidine, arginine, threonine, alanine, proline, valine, tyrosine, isoleucine, leucine, phenylalanin, lysine. While the organoleptic test results showed that the respondents assess similarity synthetic meat with animal flesh about the taste of 67.5%; elasticity of 66.0%; scent of 73.5%; and form of 90.5%. ash content."

"[ABSTRAKDaging sintetik dengan bahan baku gluten terigu, tepung kacang merah, jamur tiram putih, dan rumput laut dengan variasi komposisi massa jamur dan rumput laut telah selesai dilakukan. Daging sintetik terbaik memiliki komposisi 68% gluten; 13,5% tepung kacang merah; 4% ISP; 4,5% kuning telur; 2% jamur; dan 8% rumput laut. Hasil analisis proksimat dengan kadar protein tertinggi dimiliki oleh sampel A[2,8] sebesar 34,4%. Hasil uji TPA (Texture Profile Analysis) daging memiliki daya kohesiv sebesar 0,747g (gaya); kekerasan daging 5578g; dan elastisitas 92g. Sedangkan hasil pengujian organoleptik menunjukkan bahwa responden menilai kemiripan daging sintetik dengan daging hewani mengenai rasa sampel memperoleh nilai 61,8% menyerupai daging hewani; 80,6% untuk wujud; 68,2% untuk kekenyalan; dan aroma sebesar 62,8%. Peningkatkan kualitas daging dapat ditingkatkan dengan kombinasi bahan nabati lainnya.

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ABSTRACTSynthethic Meat with main ingredients of gluten, red bean flour, white oyster mushroom, and seaweed with variation of mushrooom and seaweed composition has been done. The best composition of the meat has 68% of gluten; 13.5% red bean flour; 4% ISP; 4.5% yolk; 2% mushroom; and 8% seaweed. Best proximate analysis with the highest protein content is sampel A[2,8] with value of 34.4%. For Texture Profile Analysisis, cohessiveness of meat is 0.747g (force); hardness 5578g; and elastisity 92g. While the organoleptic test results the meat resemblance has taste 61.8% like meat; 80.6% for form; 68.2% plasticity; and 62.8% for aroma. Improvement of synthethic meat can be made by new variation of other natural ingredients., Synthethic Meat with main ingredients of gluten, red bean flour, white oyster mushroom, and seaweed with variation of mushrooom and seaweed composition has been done. The best composition of the meat has 68% of gluten; 13.5% red bean flour; 4% ISP; 4.5% yolk; 2% mushroom; and 8% seaweed.Best proximate analysis with the highest protein content is sampel A[2,8] with value of 34.4%. For Texture Profile Analysisis, cohessiveness of meat is 0.747g (force); hardness 5578g; and elastisity 92g. While the organoleptic test results the meat resemblance has taste 61.8% like meat; 80.6% for form; 68.2% plasticity; and 62.8% for aroma. Improvement of synthethic meat can be made by new variation of other natural ingredients.]"

"Metode Taqman MGB real time PCR yang cepat merupakan kunci pengawasan pemalsuan daging yang efektif. Penelitian bertujuan mengevaluasi kuantitas, kualitas DNA produk olahan daging babi, serta kandungan DNA babi produk olahan daging sapi yang diduga mengandung babi menggunakan Taqman MGB real time PCR untuk memverifikasi label. Lima produk olahan daging babi, 30 produk olahan daging sapi: dendeng, abon, baso, dan daging asap sebagai sampel, serta daging babi segar sebagai kontrol positif diekstraksi, diukur konsentrasi, kemurnian DNA, dielektroforesis serta diamplifikasi dengan realtime PCR. Konsentrasi, kemurnian DNA, nilai Ct sampel diuji ANAVA satu arah dilanjutkan uji Tukey, kecuali nilai Ct produk olahan daging sapi. Integritas DNA genomnya dianalisis deskriptif. Hasil uji ANAVA menunjukkan ada pengaruh nyata (P˂0,05) konsentrasi, kemurnian DNA dan nilai Ct. Hasil uji Tukey produk olahan daging babi: ada beda nyata konsentrasi DNA sampel dan kontrol positif (P˂0,05), kecuali kornet (P˃0,05). Kemurnian DNA baso dan daging asap berbeda nyata (P˂0,05) dengan kontrol positif. Nilai Ct sampel dan kontrol positif berbeda nyata (P˂0,05), kecuali dendeng (P˃0,05). Hasil uji Tukey produk olahan daging sapi: konsentrasi DNA baso dan daging asap berbeda nyata (P<0,05) dengan kontrol positif, kemurnian DNA kornet berbeda nyata (P<0,05) dengan kontrol positif. Semua DNA genom sampel terfragmentasi ukuran terendahnya sekitar 250 bp dimiliki kornet dan abon. Produk olahan daging dapat meningkat kuantitas DNAnya dan menurun kualitas DNAnya tergantung pada suhu dan bahan tambahan yang diberikan. Tiga puluh produk olahan daging sapi tidak mengandung DNA babi menggunakan Taqman real time PCR yang sensitif dan cepat serta terverifikasi mematuhi peraturan label.

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The fast Taqman MGB qPCR method is key to effective meat adulteration surveillance. This research aimed to evaluate the quantity, quality of DNA from processed pork products and the content of pork DNA in processed beef products suspected of containing pork DNA using the Taqman MGB qPCR to verify labels. Five processed pork products, 30 processed beef products: corned, jerky, shredded, meatballs, and smoked meat were used as samples as well as and fresh pork as a positive control were extracted, DNA concentration and purity were measured, electrophoresed, and amplified with qPCR. The DNA concentration, purity, and Ct value were tested by one-way ANOVA followed by the Tukey test, except for the Ct value of processed beef products. The genomic DNA integrity was analyzed descriptively. The ANOVA showed a significant effect (P˂0.05) on the concentration and purity of DNA and Ct value. Tukey test results for processed pork products: there was a significant difference (P˂0.05) in the DNA concentration of the samples and positive controls, except for corned (P˃0.05). The DNA purity of pork meatballs and smoked pork was significantly different (P˂0.05) from the positive control. The Ct values of the samples and positive control were significantly different (P˂0.05), except for jerky (P˃0.05). The results of the Tukey test for processed beef products: the DNA concentration of beef meatballs and smoked beef was significantly different (P<0.05) with the positive control, and the DNA purity of corned beef was significantly different (P<0,05) with positive control. All genomic DNA samples were fragmented with the smallest size of about 250 bp experienced by corned and shredded. Processed meat products can increase the quantity of DNA and decrease the quality depending on temperature and additives. Thirty processed beef products did not contain pork DNA using the sensitive and fast Taqman qPCR and verified to comply with label regulations."

"Angka kesakitan dan kematian yang disebabkan diabetes mellitus tipe 2 masih tinggi di seluruh dunia. Diabetes mellitus tipe 2 merupakan penyakit yang memiliki dampak kesehatan mematikan, seperti gagal ginjal, kebutaan, penyakit kardiovaskular, dan berujung kematian. Penelitian ini bertujuan untuk mengetahui faktor risiko diabetes mellitus tipe 2 pada orang berusia 40 - 70 tahun di Jakarta Barat. Penelitian ini menggunakan disain studi cross-sectional yang dilakukan pada bulan April hingga Mei 2014 di Vihara Hastabrata, Pusdiklat Maitreyawira, dan Vihara Darma Bakti. Teknik pemilihan sampel yang digunakan pada penelitian ini merupakan non-probability sampling, purposive sampling. Pengumpulan data menggunakan kuesioner dan semi-quantitative FFQ dengan metode wawancara. Hasil penelitian menunjukan bahwa sebanyak 59,7% responden mengidap diabetes mellitus tipe 2. Dari hasil bivariat menggunakan uji chi-square (95% CI) menunjukan terdapat hubungan yang bermakna antara pola diet vegetarian (OR = 2,756; CI = 1,30 - 5,84), jenis kelamin (OR = 3,216; CI = 1,34 - 7,73), genetik (OR = 2,457; CI = 1,13 - 5,37), linggkar pinggang (OR = 2,273; CI = 1,10 - 4,69), dan stres (OR = 3,233; CI = 1,28 - 8,12) dengan diabetes mellitus tipe 2. Dari hasil multivariat menunjukan bahwa pola diet vegetarian menjadi faktor protektif terhadap diabetes mellitus tipe 2.

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The mortality and morbidity rate of non-communicable disease, especially type 2 diabetes is still high around the world. The type 2 diabetes has got some deathly health impact such as kidney failure, blindness, cardiovascular disease, even leading to death. The purpose of this research is to obtain information about the risk factors contributing to type 2 diabetes on people aged 40 - 70 years old in West Jakarta. This study used a cross-sectional design which was conducted between April and May 2014 in Vihara Hastabrata, Pusdiklat Maitreyawira, dan Vihara Darma Bakti. This study used non-probability sampling, purposive sampling for taking samples. Data were collected through the questionnaire and semi-quantitative forms which were interviewed. The results showed that 59,7% of the respondents suffered from type 2 diabetes. From data analyses by chi-square test (95% CI), there were significant association between vegetarian dietary pattern (OR = 2,756; CI = 1,30 - 5,84), sex (OR = 3,216; CI = 1,34 - 7,73), gene (OR = 2,457; CI = 1,13 - 5,37), waist circumference (OR = 2,273; CI = 1,10 - 4,69), and stress (OR = 3,233; CI = 1,28 - 8,12) with type 2 diabetes. Vegetarian dietary pattern became the protective factor to type 2 diabetes."

"ABSTRAKKonsumsi daging diperkirakan meningkat dalam dekade mendatang secara global. Sebagian besar bahan baku untuk produk makanan di Indonesia berasal dari daging yang akan mendorong permintaan daging tinggi. Daging merupakan salah satu produk yang didinginkan (cold chain) sehingga lebih sensitif terhadap kontaminasi dengan bakteri dan non halal. Bagian downstream pada supply chain daging di Indonesia terdiri dari logistik, grosir, dan pengecer. Indonesia masih minim dalam penelitian penilaian kriteria untuk sertifikasi halal supply chain pada bagian downstream. Penelitian ini berfokus pada kriteria penilaian halal supply chain daging di bagian downstream Indonesia. Tahap pertama dalam penelitian yaitu penentuan risiko berdasarkan literatur dan kemudian validasi oleh ahli. Selanjutnya, penelitian ini menggunakan metode DEMATEL based ANP untuk mendapatkan rincian urutan risiko halal supply chain daging. Penentuan kriteria penilaian dari validasi oleh ahli didapatkan setelah mendapatkan urutan risiko. Temuan penelitian ini menunjukkan bahwa ada 48 risiko yang diidentifikasi, 28 risiko untuk kriteria penilaian dan 44 kriteria penilaian halal supply chain daging pada bagian downstream di Indonesia.

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ABSTRACTMeat consumption is expected to increase in the next decade globally. Most of the ingredients of food products in Indonesia are meat, especially beef, which will drive a high-level demand for meat. Meat is one of the cold products, known as a cold chain that is more sensitive to bacteria and non-halal contamination. The downstream sector of the meat supply chain in Indonesia consists of logistics, wholesalers, and retailers. Indonesia still has minimal of halal supply chain research in the assessment of criteria for halal supply chain certification in the downstream sector. This study focuses on halal supply chain certification in the Indonesian downstream sector. The first stage is the determination of risk based on the literature and then expert validation. Furthermore, this study uses the DEMATEL based ANP method to get the ranking of halal meat supply chain risk. Determination of assessment criteria based on expert is obtained after getting the ranking of halal meat supply chain risk. The findings of this study are 48 identified risks, 28 risks for assessment criteria, and 44 assessment criteria of the halal supply chain in Indonesia."

"Beberapa penelitian tentang status gizi anak vegetarian usia sekolah telah pemah dilakukan di luar negeri, namun hanya sedikit sekali penelitian tentang status gizi anak vegetarian pra sekolah (balita vegetarian). Di Indonesia belurn ada penelitian secara resmi tentnng status gizi balita vegetarian (pra sekoiah) dan anak usia sekolah. Mengingat balita merupakan salah satu kelompok yang rawan kekurangan gizi dan berada dalam masa pertumbuhan yang cepat serta akan mempengaruhi status gizi fase kehidupan selanjutnya. maka secara teoritis balita tidak dianjurkan menjalani diet vegetarian karena dikhawatirkan akan menderita gizi kurang.Penelitian ini bertujuan untuk mengetahui gambaran status gizi (IMT/U) danfaktor-faktor yang berhubungan pada balita vegetarian dan non vegetarian di DKI Jakarta Tahun 2008, Desain penelitian yang digunakan dalarn penelitian ini adalah cross-sectional dengan pendekatan kuantitatif. Total sampel berjumlah 148 balita yang terdiri dari 75 balita vegetarian dan 73 balita non vegetarian berumur 0-59 bulan di DKI Jakarta yang dipilih secara purposive sampling dan mempunyai latar belakang etnis yang sama, geografis dan tingkat ekonomi yang semirip mungkin. Data dikumpulkan di DKI Jakarta sejak Februari sampai dengan Maret 2008. Variabel dependen dalam penelitian ini adalah status gizi balita (IMT/U), sedangkan variabel independen yang diteliti adalah asupan energi, protein, pola diet (vegetarian, non vegetarian), penyakit infeksi, jenis kelamin balita, umur balita, pola asuh, pemberian ASI, anal mencuci tangan, ibu mencuci tangan, pemanfaatan pelayanan kesehatan, status gizi ibu, pendidikan ibu, pengetahuan gizi ibu, pekerjaan ibu, penghasilan keluarga dan jumlah balita. Data yang dikumpulkan mencakup berat badan menggunakan timbangan Seca model 872 dengan ketelitian 0, l kg. panjang/tinggi badan menggunakan length board/microtoice dengan ketelitian 0,1 em, konsumsi makanan menggunakan food recall I x 24 jam, karakteristik ibu dan balita. pola asuh dan kesehatan menggunakan kuesioner. Status gizi dihitung berdasarkan indeks IMTIU menurut baku rujakan WHO 2005, sedangkan asupan energi dan protein dihitung dengan metode food recall l x 24 jam berdasarkan % AKG (Angka Kecakupan Gizi). Ana!isis data hasil univariat, bivariat dan multivariat diiakukan dengan menggunakan komputer, Hasil penelitian menunjukkan prevalensi obesitas pada balita vegetarian sebanyak 5,3% dan balita non vegetarian 12,3%. Terdapat !3,3% ba!ita vegetarian dan 8,2% balita non vegetarian yang gemuk. Walaupun lebih dari separah ba!ita mempunyai status gizi nom1al (56% balita vegetarian dan 57,5% balita non vegetarian), akan tetapi sudah terdapat25,3% balita vegetarian dan 21,9% balita non vegetarian yang berisiko gemuk. Masih terdapat balita vegetarian yang pendek sebanyak 4% dan non vegetarian 2 7%.Hasil uji statistik menunjukkan tidak ada hubungan yang berrnakna antara pola diet (vegetarian, non vegetarian) dengan status gizi (IMTIU), artinya tidak ada perbedaan yang bermakna antara status gizi (IMT/U) baHta vegetarian lakto ovo dengan non vegetarian. Faktor yang paling dominan hubungannya dengan IMTIU pada balila vegetarian lakto ovo adalah pengbasilan keluarga dan penyakit infeksi pada balita non vegetarian. Penyuluhan tentang pangetahuan gizi perlu dilakakan kepada rnasyarakat terutarna ibu balita atau pengasuh balita oleh petugas kesehatan di posyandu, puskesmas, kiinik atau rumah sakit karena masih banyak ibu balita non vegetarian (42,5%) yang pengetahuan gizinya kurang. Perlu dilakukan kerjasama antara institusi pemerintah (Depkes dan Perguuruan Tinggi) dengan IVS (Indonesia Vegetarian Society) atau sekolah untuk memberikan penyuluhan gizi kepada mesyarakat vegetarian dan non vegetarian guna mencegah dan menanggukangi kejadian obesitas dan gizi lebih di DKI Jakarta.

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There are several studies on the nutritional status of school vegetarian chiidren that have been done in abroad, but only a few ones on the pre school vegetarian children (vegetarian children wtder five). There is no official study on the status of pre school and school vegetarian children in Indonesia. Considering those children are suspectible to malnutrition, especially under nutritionin their fast growing period, that could influence the nutrition status of their next life phase. So by theorythose children are not suggested to have vegetarian diet in order to avoid suffering from under nutrition.

The objective of this study is to understand the factors related to nutritional status (BAZ) of vegetarian and non vegetarian children under five in DKI Jakarta. Cross-sectional design is used in this study with quantitative approach. Samples collected by purposive sampling from the vegetarian and non vegetarian children under five (0-59 months) in DKI Jakarta with the same ethnic, similar geographical and economical background. Total samples collected are 148 children under five consisting of 75 vegetarian and 73 non vegetarian. Data were collected from February to March 2008. The dependent variable is children?s nutritional status (BAZ) and the independent variables are energy and protein intakes, diet pattern (vegetarian, non vegetarian), infectious disease, child?s sex, age, x=child caring, breast-feeding, child?s hand-washing, mother?s hand-washing, health service, mother?s nutritional status, education, nutritional knowledge, job, family income and number of children under five. Data collected include weight by using Seca balance model 872 recommended by WHO with precision of 0,1 kg, length/height by using length board/microtoice with precision of O,1 cm, dietary intake by using food recall I x 24 hours mother and child characterization, child caring and health by using questionnaire. Nutritional Status is calculated by using anthropometry indices of BAZ standard of WHO 2005. Energy, protein, fat and carbohydrate intakes are calculated by using food recall 1 x 24 hours based on% RDA (Recommended Dietary Allowance). Univariate, bivariateand multivariate data are analyzed by using personal computer data processing.

The result shows 5.3% of vegetarian and 12.3% of non vegetarian children under five in DKI Jakarta are obese and I3.3% of vegetarian and 8.2% of non vegetarian chHdren under five are overweight Although there are 56% of vegetarian and 57.5% of non vegetarian children under five are normal. but there are 25.3% of vegetarian and 21.9% of non vegetarian chUdren under five already at risk of overweight Finallythere are still 4% of vegetarian and 2.7% of non vegetarian children under five are stunted. There is no significant relationship between diet pattern (vegetarian, non vegetarian) and nutritional status (BAZ). It means there is no significant difference in nutritional status (BAZ) between vegetarian and non vegetarian children under five. Family income is the most dominant factor which is related to lacto ovo vegetarian's BAZ and infectious disease is the one for the non vegetarian's BAZ. Promoting on nutritional knowledge is necessary for the community especially the children's mother or care taker and should be conducted by nutritionist or mcdieal doctor from the centre of public health (puskesmas), clinics or government's hospitals and universities. Network among inter govemmental institutions are needed {e.g. Ministry of Health and University, etc} and can be extended into co-operation with non profit NGO such as IVS (Indonesia Vegetarian Society) or schools to give lectures on nutrition issues to the vegetarian and non vegetarian communities in order to prevent and overcome to obese and over-nutrition problem in DKI Jakarta."