Selasa, 25 September 2012

Vol. 1, No.1, April 2009. Hal : 55-66


POLA KONSUMSI, KANDUNGAN dan KONTRIBUSI IODIUM

PANGAN IKANI PADA MASYARAKAT NELAYAN DI DAERAH ENDEMIK GAKI 


Intje Picauly
Jurusan Gizi Kesehatan Masyarakat
Fakultas Kesehatan Masyarakat, Universitas Nusa Cendana.

ABSTRACT
Generally this research aims to know the consumption pattern and food processing habits of pregnant mother in endemic area of iodine deficiency disorders (IDD). For the purpose of the study, 57 pregnant women of the second trimester were selected randomly in Saparua Sub-district, Cental Maluku. Consumption pattern data and food processing habits were gathered by structured interview using  & x 24 hours Food Recall Method sequently. The concentration of iodine in other consumed foodstuff were analyzed at Research Center and Food Development and Nutrition laboratory in Bogor.
The results of the research show that the types of food that are consumed by the pregnant mother are divided into two groups those are goiterogenic food and non-goiterogenic food group. Goiterogenic food consumption (704.5± 158.2 gr/cap/day) is higher than non-goiterogenic food consumption (427±101.7 gr/cap/day). The average of food consumption is two times a day. The type of salt that is consumed generally by the pregnant mother is evaporated salt. Evaporated salt is consumed more than three times a day with average consumption is 19.2 gram/cap/day.
The concentration of iodine in raw material food is higher than processed food. Fresh Katsuwonus pellamis has the highest iodine concentration (94.6 mcg/100 gr BP) in food group while, bananas is the lowest (16.6 mcg/100 gr BP). For the processed food group, the leaves of Gnetum gnemon has the highest iodine concentration on the other hand boiled banana is the lowest. There are several ways the food is processed, those are boiling, sautéing, frying, boling plus frying, and grilling/fumigation. Frying, boiling plus frying, and grilling/fumigation are the ways of food is processed that   brings about the most lost of iodine concentration in food (54-74%).

Key word : Consumption Pattern, Food Processing Habits, Iodine Status in Endemic Area

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