Online Education on the Development of Functional Foods and the Nutrients Encapsulation
DOI:
https://doi.org/10.25077/jwa.31.2.265-276.2024Keywords:
education, emulsion, functional food, nutrient, onlineAbstract
The modern society lifestyle triggers a tendency for people to consume fast food with high-calorie, low-nutrient, and low-fiber. Due to the COVID-19 pandemic, society is becoming more aware of maintaining health by consuming healthy and nutritious foods. Therefore, the target of this educational webinar program was educated individuals in the education sector, and they were expected to influence their surrounding communities to adopt healthy eating patterns through the consumption of functional foods. Oil-in-water (O/W) food emulsions such as milk, mayonnaise, and creamer are widely consumed in processed foods. The development of Fiber CrèmeTM creamer as a substitute for milk/coconut milk, which is low sugar, trans-fat-free, and high fiber, has been produced by PT. LNK to enhance the taste of processed foods and beverages. Compounds such as vitamins, minerals, and antioxidants can be encapsulated within the emulsion system, such as using Virgin Coconut Oil (VCO) in creamer products. This webinar was attended by 103 participants, with 80% coming from the education sector. The participants' high level of knowledge and awareness was reflected through online questionnaires and comments. This educational webinar encourages the community to sustainably enhance body immunity by consuming functional foods.
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References
Angeles-agdeppa, I., Nacis, J. S., Capanzana, M. V, Dayrit, F. M., & Tanda, K. V. (2021). Virgin Coconut Oil is Effective in Lowering C-reactive Protein Levels among Suspect and Probable Cases of COVID-19. Journal of Functional Foods, 83, 104557. https://doi.org/10.1016/j.jff.2021.104557
Apraku, A., Liu, L., Leng, X., Rupia, E. J., & Ayisi, C. L. (2017). Evaluation of Blended Virgin Coconut Oil and Fish Oil on Growth Performance and Resistance to Streptococcus iniae Challenge of Nile tilapia (Oreochromis niloticus). Egyptian Journal of Basic and Applied Sciences, 4(3), 175-184. https://doi.org/10.1016/j.ejbas.2017.06.002
Azrimaidaliza, A., Apriliani, A., Siregar, W. (2023). Edukasi Pola Makan Bergizi Melalui Komunikasi Antar Pribadi Pada Ibu Hamil di Wilayah Kerja Puskesmas Belimbing. Warta Pengabdian Andalas, 30, 685–690. https://doi.org/10.25077/jwa.30.4.685-690.2023
Budreviciute, A., Damiati, S., Sabir, D. K., Onder, K., Schuller-Goetzburg, P., Plakys, G., Katileviciute, A., Khoja, S. & Kodzius, R. (2020). Management and Prevention Strategies for Non-communicable Diseases (NCDs) and Their Risk Factors. Frontiers in Public Health, 8, 1–11. https://doi.org/10.3389/fpubh.2020.574111
Chen, J., Li, Z., Wang, X., Fan, B., Deng, F., D. Yu, H., Ze, X., Zhu, L., Yin, Y., Chen, Y. & Zhao, J. (2022). Isomaltooligosaccharides Sustain the Growth of Prevotella Both In Vitro and in Animal Models. Microbiology Spectrum, 10(6), e02621-21. https://doi.org/10.1128/spectrum.02621-21
Dayib, M., Larson, J., Slavin, J. (2020). Dietary Fibers Reduce Obesity-Related Disorders: Mechanisms of Action. Current Opinion in Clinical Nutrition & Metabolic Care, 23(6), 445-450. https://doi.org/10.1097/MCO.0000000000000696
Dumancas, G. G., Viswanath, L. C. K., de Leon, A. R., Ramasahayam, S., Maples, R., Koralege, R. H., Perera, U. D. N., Langford, J., Shakir, A. & Castles, S. (2016). Health Benefits of Virgin Coconut Oil. Vegetable Oil: Properties, Uses and Benefits, Chapter 6: 161-194. Nova Science Publishers. New York.
Firmansyah, F. (2019). FOKUS: Direktur Gizi Ajak Cegah Stunting Dengan Perbaikan Pola Makan, Pola Asuh, dan Sanitasi dalam Warta Kesmas Edisi 01 Tahun 2019. https://kesmas.kemkes.go.id/assets/upload/dir_519d41d8cd98f00/files/Warta-Kesmas-Edisi-1-2019_1357.pdf. Diakses tanggal 11 Mei 2024.
Giuntini, E. B., Sardá, F. A. H. & de Menezes, E. W. (2022). The Effects of Soluble Dietary Fibers on Glycemic Response: An Overview and Futures Perspectives. Foods, 11 (23): 3934. https://doi.org/10.3390/foods11233934
Gondokesumo, M. E., L. Sapei, M. Wahjudi, N. Suseno. (2023). Virgin Coconut Oil. Deepublish Publisher, Yogyakarta.
Gondokesumo, M. E., Sapei, L., Wahjudi, M., Suseno, N., Adiarto, T. (2022). Molecular Mechanism of Virgin Coconut Oil as a Nsp-3 Inhibitor of SARS-CoV-2." Asia-Pacific Journal of Molecular Biology and Biotechnology, 30 (4): 9-19. https://doi.org/10.35118/apjmbb.2022.030.4.02
Gunawan, H. Paten No. IDP000072684, 12 Nopember 2020. Pangan Fungsional Tinggi Serat dan Proses Produksinya serta Penerapan pada Produk Makanan dan Minuman.
Holscher, H. D. (2017). Dietary Fiber and Prebiotics and the Gastrointestinal Microbiota. Gut Microbes, 8(2), 172–184. https://doi.org/10.1080/19490976.2017.1290756
Marsono, Y., Putri, R. G., & Arianti, E. D. (2020). The Effects of Replacement of Dietary Fiber with FiberCreme TM on Lowering Serum Glucose and Improvement of Lipid Profile in Hypercholesterolemia-Diabetic Rats and Its Mechanism. Pakistan Journal of Nutrition, 19, 204-211. https://doi.org/10.3923/pjn.2020.204.211
Morley, W. G. (2016). Mayonnaise. Encyclopedia of food and health. Academic Press. Netherlands.
Nariswari, A., & Anggraeni, S. P. (2021). Obesitas Pengaruhi Efektivitas Vaksin Covid-19, Ini Sebabnya! https://www.suara.com/health/2021/01/25/112716/obesitas-pengaruhi-efektivitas-vaksin-covid-19-ini-sebabnya. Diakses tanggal 11 Mei 2024.
Niero, M., Bartoli, G., De Colle, P., Scarcella, M. & Zanetti, M. (2023). Impact of Dietary Fiber on Inflammation and Insulin Resistance in Older Patients: A Narrative Review. Nutrients, 15 (10), 2365. https://doi.org/10.3390/nu15102365
Novianti, T. E., Rachmah, Q., & Adriani, M. (2023). The Effect of Low-Fiber Diets on Colorectal Cancer Incidence in Southeast and East Asia: Systematic Review and Meta- analysis. The Indonesian Journal of Public Health, 18(2), 353-365. https://doi.org/10.20473/ijph.vl18i2.2023.353-365
Ozkan, G., Franco, P., De Marco, I., Xiao, J., Capanoglu, E. 2019. A Review of Microencapsulation Methods for Food Antioxidants: Principles, advantages, drawbacks, and applications. Food Chemistry, 272, 494-506. https://doi.org/10.1016/j.foodchem.2018.07.205
Peters, R., Ee, N., Peters, J., Beckett, N., Booth, A., Rockwood, K., Anstey, K.J. (2019). Common Risk Factors for Major Noncommunicable Disease, a Systematic Overview of Reviews and Commentary: the implied potential for targeted risk reduction. Therapeutic Advances in Chronic Disease, 10, 1–14. https://doi.org/10.1177/2040622319880392
Resmiati, R., Basri, A., Resti, R., Maharani, A. (2023). Peningkatan Pengetahuan Gizi Ibu Balita Stunting Dengan Metode Edukasi Melalui Konseling dan Buku Resep Pangan Lokal. Warta Pengabdian Andalas, 30, 648–654. https://doi.org/10.25077/jwa.30.4.648-654.2023
Santi, S. (2023). Edukasi Bahan Tambahan Pangan Yang Halal, Sehat Dan Bergizi Untuk Masyarakat Kelurahan Talaka. Warta Pengabdian Andalas, 30, 732–738. https://doi.org/10.25077/jwa.30.4.732-738.2023
Sapei, L. (2020). Rice Husk Silica for the Stabilization of Food-grade Oil-in-Water (O/W) Emulsions. Biopolymer-Based Formulations: Biomedical and Food Applications. Chapter 18, 405–423. Elsevier. https://doi.org/10.1016/B978-0-12-816897-4.00018-7
Sapei, L., Agustriyanto, R., Fitriani, E.W., Levy, Z., and Sumampouw, C. (2022a). Enhancement of the Stability of W/O/W Double Emulsion by Chitosan Modified Rice Husk Silica. International Journal of Technology 13(3), 584-595. https://doi.org/10.14716/ijtech.v13i3.4752
Sapei, L., Agustriyanto, R., Fitriani, E. W., Levy, Z., Sumampouw, C. (2022b). Rice Husk Ash for the Stabilization of the Outer Interfacial Layer of W/O/W Double Emulsion. AIP Conference Proceedings, 2470(1), 040004. https://aip.scitation.org/doi/abs/10.1063/5.0080285
Sapei, L., Savitri, E., Darsono, H. E., Anggraeni, Y. (2023). Influence of Inulin and Isomalto-oligosaccharides as Thickener on the Stability of Vitamin C Containing W1/O/W2 Double Emulsion. 4th International Conference on Informatics, Technology and Engineering 2023 (InCITE 2023) (pp. 69-78). Atlantis Press. https://www.atlantis-press.com/proceedings/incite-23/125994410
Savitri, E., N. Suseno, L. Sapei, D. D., Wulansari, T., Adiarto. (2020). Upaya Pendampingan untuk Peningkatan Pemberdayaan Ekonomis di Sekolah. Prosiding Seminar Nasional Pengabdian Kepada Masyarakat 2021, Peran Perguruan Tinggi dalam Pencapaian Sustainable Development Goals (SDGs) di Masa Normal Baru. 9 Agustus 2021. Surabaya, Indonesia. 171-180. https://conference.ubaya.ac.id/semnas-abdimas2021/
SNI 7381:2008. Minyak kelapa Virgin (VCO).
Wijaya, H., Foe, K., Soewandhi, A., Wihadmadyatami, H, & Tjahjono, Y. (2021). The Effect of Supplementation of Isomaltooligosaccharide and Emulsified Medium-Chain Triglycerides on Blood Glucose, -hydroxybutyrate and Calorie Intake in Male Wistar Rats. Clinical Nutrition Open Science, 37, 35–46. https://doi.org/10.1016/j.nutos.2021.03.007
Wijaya, H., Tjahjono, Y., Foe, K., Setiadi, D. A., Kasih, E. & Wihadmadyatami, H. (2022). Pre-meal High-Performance Inulin Supplementation Reduce Post-Prandial Glycaemic Response in Healthy Subjects: A repeated single-arm clinical trial. Diabetes & Metabolic Syndrome: Clinical Research & Reviews, 16 (1), 102354. https://doi.org/10.1016/j.dsx.2021.102354
Xu, X., Zhang, J., Zhang, Y., Qi, H., Wang, P. (2022). Associations between Dietary Fiber Intake and Mortality from All Causes, Cardiovascular Disease and Cancer: A Prospective Study. Journal of Translational Medicine, 20(1), 344 (1-8). https://doi.org/10.1186/s12967-022-03558-6
Yildirim, M., Sumnu, G., & Sahin, S. (2016). Rheology, Particle-size Distribution, and Stability of Low-fat Mayonnaise Produced via Double Emulsions, Food Science and Biotechnology, 25(6): 1613-1618. https://doi.org/10.1007/s10068-016-0248-7
Zhuo, M., Chen, Z., Zhong, M.L., Liu, Y.M., Lei, F., Qin, J.J., Sun, T., Yang, C., Chen, M.M., Song, X.H., Wang, L.F., Li, Y., Zhang, X.J., Zhu, L., Cai, J., Ye, J.M, Zhou, G., Zeng, Y. (2022). The global disease burden attributable to a diet low in fibre in 204 countries and territories from 1990 to 2019. Public Health Nutrition, 26(4), 854–865. https://doi.org/10.1017/S1368980022001987
Apraku, A., Liu, L., Leng, X., Rupia, E. J., & Ayisi, C. L. (2017). Evaluation of Blended Virgin Coconut Oil and Fish Oil on Growth Performance and Resistance to Streptococcus iniae Challenge of Nile tilapia (Oreochromis niloticus). Egyptian Journal of Basic and Applied Sciences, 4(3), 175-184. https://doi.org/10.1016/j.ejbas.2017.06.002
Azrimaidaliza, A., Apriliani, A., Siregar, W. (2023). Edukasi Pola Makan Bergizi Melalui Komunikasi Antar Pribadi Pada Ibu Hamil di Wilayah Kerja Puskesmas Belimbing. Warta Pengabdian Andalas, 30, 685–690. https://doi.org/10.25077/jwa.30.4.685-690.2023
Budreviciute, A., Damiati, S., Sabir, D. K., Onder, K., Schuller-Goetzburg, P., Plakys, G., Katileviciute, A., Khoja, S. & Kodzius, R. (2020). Management and Prevention Strategies for Non-communicable Diseases (NCDs) and Their Risk Factors. Frontiers in Public Health, 8, 1–11. https://doi.org/10.3389/fpubh.2020.574111
Chen, J., Li, Z., Wang, X., Fan, B., Deng, F., D. Yu, H., Ze, X., Zhu, L., Yin, Y., Chen, Y. & Zhao, J. (2022). Isomaltooligosaccharides Sustain the Growth of Prevotella Both In Vitro and in Animal Models. Microbiology Spectrum, 10(6), e02621-21. https://doi.org/10.1128/spectrum.02621-21
Dayib, M., Larson, J., Slavin, J. (2020). Dietary Fibers Reduce Obesity-Related Disorders: Mechanisms of Action. Current Opinion in Clinical Nutrition & Metabolic Care, 23(6), 445-450. https://doi.org/10.1097/MCO.0000000000000696
Dumancas, G. G., Viswanath, L. C. K., de Leon, A. R., Ramasahayam, S., Maples, R., Koralege, R. H., Perera, U. D. N., Langford, J., Shakir, A. & Castles, S. (2016). Health Benefits of Virgin Coconut Oil. Vegetable Oil: Properties, Uses and Benefits, Chapter 6: 161-194. Nova Science Publishers. New York.
Firmansyah, F. (2019). FOKUS: Direktur Gizi Ajak Cegah Stunting Dengan Perbaikan Pola Makan, Pola Asuh, dan Sanitasi dalam Warta Kesmas Edisi 01 Tahun 2019. https://kesmas.kemkes.go.id/assets/upload/dir_519d41d8cd98f00/files/Warta-Kesmas-Edisi-1-2019_1357.pdf. Diakses tanggal 11 Mei 2024.
Giuntini, E. B., Sardá, F. A. H. & de Menezes, E. W. (2022). The Effects of Soluble Dietary Fibers on Glycemic Response: An Overview and Futures Perspectives. Foods, 11 (23): 3934. https://doi.org/10.3390/foods11233934
Gondokesumo, M. E., L. Sapei, M. Wahjudi, N. Suseno. (2023). Virgin Coconut Oil. Deepublish Publisher, Yogyakarta.
Gondokesumo, M. E., Sapei, L., Wahjudi, M., Suseno, N., Adiarto, T. (2022). Molecular Mechanism of Virgin Coconut Oil as a Nsp-3 Inhibitor of SARS-CoV-2." Asia-Pacific Journal of Molecular Biology and Biotechnology, 30 (4): 9-19. https://doi.org/10.35118/apjmbb.2022.030.4.02
Gunawan, H. Paten No. IDP000072684, 12 Nopember 2020. Pangan Fungsional Tinggi Serat dan Proses Produksinya serta Penerapan pada Produk Makanan dan Minuman.
Holscher, H. D. (2017). Dietary Fiber and Prebiotics and the Gastrointestinal Microbiota. Gut Microbes, 8(2), 172–184. https://doi.org/10.1080/19490976.2017.1290756
Marsono, Y., Putri, R. G., & Arianti, E. D. (2020). The Effects of Replacement of Dietary Fiber with FiberCreme TM on Lowering Serum Glucose and Improvement of Lipid Profile in Hypercholesterolemia-Diabetic Rats and Its Mechanism. Pakistan Journal of Nutrition, 19, 204-211. https://doi.org/10.3923/pjn.2020.204.211
Morley, W. G. (2016). Mayonnaise. Encyclopedia of food and health. Academic Press. Netherlands.
Nariswari, A., & Anggraeni, S. P. (2021). Obesitas Pengaruhi Efektivitas Vaksin Covid-19, Ini Sebabnya! https://www.suara.com/health/2021/01/25/112716/obesitas-pengaruhi-efektivitas-vaksin-covid-19-ini-sebabnya. Diakses tanggal 11 Mei 2024.
Niero, M., Bartoli, G., De Colle, P., Scarcella, M. & Zanetti, M. (2023). Impact of Dietary Fiber on Inflammation and Insulin Resistance in Older Patients: A Narrative Review. Nutrients, 15 (10), 2365. https://doi.org/10.3390/nu15102365
Novianti, T. E., Rachmah, Q., & Adriani, M. (2023). The Effect of Low-Fiber Diets on Colorectal Cancer Incidence in Southeast and East Asia: Systematic Review and Meta- analysis. The Indonesian Journal of Public Health, 18(2), 353-365. https://doi.org/10.20473/ijph.vl18i2.2023.353-365
Ozkan, G., Franco, P., De Marco, I., Xiao, J., Capanoglu, E. 2019. A Review of Microencapsulation Methods for Food Antioxidants: Principles, advantages, drawbacks, and applications. Food Chemistry, 272, 494-506. https://doi.org/10.1016/j.foodchem.2018.07.205
Peters, R., Ee, N., Peters, J., Beckett, N., Booth, A., Rockwood, K., Anstey, K.J. (2019). Common Risk Factors for Major Noncommunicable Disease, a Systematic Overview of Reviews and Commentary: the implied potential for targeted risk reduction. Therapeutic Advances in Chronic Disease, 10, 1–14. https://doi.org/10.1177/2040622319880392
Resmiati, R., Basri, A., Resti, R., Maharani, A. (2023). Peningkatan Pengetahuan Gizi Ibu Balita Stunting Dengan Metode Edukasi Melalui Konseling dan Buku Resep Pangan Lokal. Warta Pengabdian Andalas, 30, 648–654. https://doi.org/10.25077/jwa.30.4.648-654.2023
Santi, S. (2023). Edukasi Bahan Tambahan Pangan Yang Halal, Sehat Dan Bergizi Untuk Masyarakat Kelurahan Talaka. Warta Pengabdian Andalas, 30, 732–738. https://doi.org/10.25077/jwa.30.4.732-738.2023
Sapei, L. (2020). Rice Husk Silica for the Stabilization of Food-grade Oil-in-Water (O/W) Emulsions. Biopolymer-Based Formulations: Biomedical and Food Applications. Chapter 18, 405–423. Elsevier. https://doi.org/10.1016/B978-0-12-816897-4.00018-7
Sapei, L., Agustriyanto, R., Fitriani, E.W., Levy, Z., and Sumampouw, C. (2022a). Enhancement of the Stability of W/O/W Double Emulsion by Chitosan Modified Rice Husk Silica. International Journal of Technology 13(3), 584-595. https://doi.org/10.14716/ijtech.v13i3.4752
Sapei, L., Agustriyanto, R., Fitriani, E. W., Levy, Z., Sumampouw, C. (2022b). Rice Husk Ash for the Stabilization of the Outer Interfacial Layer of W/O/W Double Emulsion. AIP Conference Proceedings, 2470(1), 040004. https://aip.scitation.org/doi/abs/10.1063/5.0080285
Sapei, L., Savitri, E., Darsono, H. E., Anggraeni, Y. (2023). Influence of Inulin and Isomalto-oligosaccharides as Thickener on the Stability of Vitamin C Containing W1/O/W2 Double Emulsion. 4th International Conference on Informatics, Technology and Engineering 2023 (InCITE 2023) (pp. 69-78). Atlantis Press. https://www.atlantis-press.com/proceedings/incite-23/125994410
Savitri, E., N. Suseno, L. Sapei, D. D., Wulansari, T., Adiarto. (2020). Upaya Pendampingan untuk Peningkatan Pemberdayaan Ekonomis di Sekolah. Prosiding Seminar Nasional Pengabdian Kepada Masyarakat 2021, Peran Perguruan Tinggi dalam Pencapaian Sustainable Development Goals (SDGs) di Masa Normal Baru. 9 Agustus 2021. Surabaya, Indonesia. 171-180. https://conference.ubaya.ac.id/semnas-abdimas2021/
SNI 7381:2008. Minyak kelapa Virgin (VCO).
Wijaya, H., Foe, K., Soewandhi, A., Wihadmadyatami, H, & Tjahjono, Y. (2021). The Effect of Supplementation of Isomaltooligosaccharide and Emulsified Medium-Chain Triglycerides on Blood Glucose, -hydroxybutyrate and Calorie Intake in Male Wistar Rats. Clinical Nutrition Open Science, 37, 35–46. https://doi.org/10.1016/j.nutos.2021.03.007
Wijaya, H., Tjahjono, Y., Foe, K., Setiadi, D. A., Kasih, E. & Wihadmadyatami, H. (2022). Pre-meal High-Performance Inulin Supplementation Reduce Post-Prandial Glycaemic Response in Healthy Subjects: A repeated single-arm clinical trial. Diabetes & Metabolic Syndrome: Clinical Research & Reviews, 16 (1), 102354. https://doi.org/10.1016/j.dsx.2021.102354
Xu, X., Zhang, J., Zhang, Y., Qi, H., Wang, P. (2022). Associations between Dietary Fiber Intake and Mortality from All Causes, Cardiovascular Disease and Cancer: A Prospective Study. Journal of Translational Medicine, 20(1), 344 (1-8). https://doi.org/10.1186/s12967-022-03558-6
Yildirim, M., Sumnu, G., & Sahin, S. (2016). Rheology, Particle-size Distribution, and Stability of Low-fat Mayonnaise Produced via Double Emulsions, Food Science and Biotechnology, 25(6): 1613-1618. https://doi.org/10.1007/s10068-016-0248-7
Zhuo, M., Chen, Z., Zhong, M.L., Liu, Y.M., Lei, F., Qin, J.J., Sun, T., Yang, C., Chen, M.M., Song, X.H., Wang, L.F., Li, Y., Zhang, X.J., Zhu, L., Cai, J., Ye, J.M, Zhou, G., Zeng, Y. (2022). The global disease burden attributable to a diet low in fibre in 204 countries and territories from 1990 to 2019. Public Health Nutrition, 26(4), 854–865. https://doi.org/10.1017/S1368980022001987
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2024-06-27
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Sapei, L.; Suseno, N.; Gunawan, H. Online Education on the Development of Functional Foods and the Nutrients Encapsulation. jwa 2024, 31, 265-276.
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