Vol 1, No 2 (2021)

Cognitive impairment is common among population worldwide which become an increasingly important health issue related with aging. Indonesia is one of low-middle income countries with reach the era of aging, as the population aged 60 years and over is 10.0% in 2020.The purpose of this study was to investigate associations between components of metabolic syndrome (MetS) and cognitive impairment among middle-aged and elderly Indonesians. Cognitively impaired was measured with the questionnaire derived from the instrument of telephone interview for cognitive status (TICS). Analysis of covariance was used to examine the differences and multivariate with logistic regression analysis of the odds of cognitive impairment. Setting on this study was using The Indonesia Family Life Survey (IFLS)-5 conducted in 2014-2015 with 1532 participants were placed into middle-aged and elderly. This study found that central obesity and dyslipidemia were less likely to have cognitive impairment among middle-aged and elderly. (OR adjusted for age and sex 0.67; 95% CI 0.37~1.20; p=0.175). In conclucion, central obesity and dyslipidemia were less likely to have cognitive impairment among middle-aged and elderly in Indonesia. Our findings suggest that middle-aged people should manage their waist circumference in order to prevent cognitive impairment as they age.

Nutrition problems in adolescents are influenced by various factors, one of the factors is the lack of promotion of balanced nutrition guidelines application. The application of balanced nutrition guidelines is influenced by knowledge and attitudes about the message of balanced nutrition guidelines. This study aimed to determine the relationship between knowledge and attitudes of balanced nutrition with nutritional status among adolescents. The type of this study was quantitative with a cross-sectional design, and the respondents were students of SMAN 1 Bekasi (16-18 years old). The independent variables of this study were knowledge and attitudes about balanced nutrition, and the dependent variable was nutritional status. The data were collected using a questionnaire about knowledge and attitudes of balanced nutrition and analyzed using the Fisher test. The results showed that there was a relationship between knowledge about balanced nutrition with nutritional status among adolescents in SMAN 1 Bekasi with a p-value of 0,040 (p <0,05), and also there was a relationship between the attitudes about balanced nutrition with nutritional status among adolescents in SMAN 1 Bekasi with p-value 0,002 (p<0,05). The conclusion was there was a relationship between knowledge and attitudes of balanced nutrition with nutritional status among adolescents in SMAN 1 Bekasi.

The government has a target of reducing stunting to 14% by 2024. However, the COVID-19 pandemic has the potential to disrupt the government's focus in reducing stunting, including the West Bandung District Health Office, whose area is the focus location for stunting since 2018. This research aims to explore policy implementation strategies West Bandung District Health Officein stunting intervention during the COVID-19 pandemic. The method used in this research is descriptive qualitative with a case study approach. The research informants were 4 people who were officials in the work area of the West Bandung District Health Office  and including the inclusion criteria. Data were collected by in-depth interviews, documentation, and triangulation. After processing and analyzing the data, the following results were obtained: The strategy for implementing the policies of the West Bandung  District Health Office in stunting interventions, especially specific nutrition interventions during the COVID-19 pandemic, including through a role-sharing approach, take advantage of digital media, every activity carried out in accordance with COVID-19 health protocols, Holding Integrated Healthcare Center “Sweeping”, using priority strategies to streamline the budget, and synergize the COVID-19 prevention program with stunting.. Despite having a special strategy, the increase in the prevalence of stunting during the COVID-19 pandemic in West Bandung District is unavoidable.

Functional food is a processed food that contains more than one component which based on scientific studies has benefits for the health of the body. Functional foods can be classified into several types based on the food source and the processing method. This study aims to determine the proximate composition, fiber and flavonoid contents, and the effect of the varying concentrations of the bay leaf extract on the cookies. Three formulas of bay leaf extract were made with different concentrations. The formula I use 3.0%, formula II uses 2.5%, and formula III uses 2%. The results of the hedonic test analysis showed that the best formula was formula III with a concentration of 2% bay leaf extract. These results indicate that the concentration of the bay leaf extract affects the taste and aroma of the cookies, even though it does not affect the color and texture.  By using formula III, proximate tests were also carried out on these cookies to determine water content, ash content, protein content, fat content, and carbohydrate content. The proximate test results showed that the cookies met the quality requirements of cookies set by SNI 2973-2011. In formula III cookies, the content of flavonoids was 1.4278%, and food fiber was 6.04%.

Fungal fermented foods, such as tempe, are nutritious, affordable, and a good source of protein. Nuggets are known as chicken-based ultra-processed food. However, Tempe as raw materials is rarely processed. The combination of Tempe nuggets and additional Okra could improve the nutritional content such as protein and fiber. The current study aimed to investigate the correlation between additional Okra in Tempe nuggets product and nutritional content, and sensory characteristics of fungal fermented food. Experimental design research was conducted from May to July 2019. A total of three treatments and three repetitions were carried out to develop this product including A1 (85% Okra and 15% Tempe flour), A2 (75% Okra and 25% Tempe flour), and A3 (65% Okra and 35% Tempe flour). Semi-trained panelists were selected to perform the sensory test. Protein and fiber of produce were assessed by Kjeldahl method and the soxhlet method. The results indicated that Okra substitution was significantly liking of the color, taste, and aroma of the product (p<0.05), but not in texture indicator (p=0.06). The protein content of the product increased significantly in the A3 formulation. However, the fiber content had no significant difference between Tempe and Okra substitution (p=0.38). Okra has potential dietary food substitution to increase the protein of the fungal fermented food product. The combination formula of Tempe and Okra has a significant impact on the level of preference in color, flavor, and aroma of the Tempe nugget product. Future researches are required to confirm this finding and contribute to the development of Tempe nugget product.