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dc.contributor.advisorPalupi, Nurheni Sri
dc.contributor.advisorAdawiyah, Dede Robiatul
dc.contributor.authorKarsono, Yogi
dc.date.accessioned2021-08-09T05:36:27Z
dc.date.available2021-08-09T05:36:27Z
dc.date.issued2021
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/108254
dc.description.abstractPenyakit tidak menular (PTM) saat ini menjadi penyebab terbesar kematian di Indonesia dan dunia. Salah satu faktor utama yang penyebab kenaikan PTM adalah diet yang buruk, yaitu diet dengan asupan gula, garam, dan lemak jenuh yang berlebih. Sejalan dengan anjuran WHO, pemerintah Indonesia juga menggalakkan upaya penurunan risiko PTM yang terjadi di Indonesia, diantaranya melalui anjuran pembatasan asupan gula, garam, dan lemak (GGL) dan mewajibkan produsen pangan untuk mencantumkan pesan kesehatan terkait GGL melalui Permenkes No. 30 Tahun 2013 dan Permenkes No. 63 Tahun 2015. Namun, hingga saat ini keduanya belum sepenuhnya diterapkan pada produk pangan yang beredar di Indonesia. Selain Pemerintah, upaya pengendalian risiko PTM menjadi tanggung jawab berbagai pihak terkait, antara lain: industri atau produsen pangan, akademisi, dan masyarakat sebagai calon konsumen. Pengetahuan gizi dan kesadaran masyarakat untuk melakukan diet yang sehat juga berperan menyukseskan program penurunan risiko yang dilakukan Pemerintah. Ketersediaan informasi gizi yang akurat juga diperlukan untuk membantu masyarakat memilih pangan yang lebih sehat. Salah satu sumber informasi gizi adalah panel informasi nilai gizi (ING) yang terdapat pada label pangan olahan. Selain sebagai media penyampaian informasi tentang kandungan gizi, label pangan juga berperan sebagai media promosi untuk menyampaikan keunggulan produk pangan. Namun, penggunaan bahasa ilmiah yang rumit pada ING mempersulit masyarakat awam untuk memahami informasi gizi yang tertera pada label pangan. Oleh karena itu, penyederhanaan penyampaian ING pada label pangan menjadi penting untuk dilakukan. Salah satu alternatif penyederhanaan ING pangan dapat dilakukan menggunakan nutrient-rich foods (NRFn,3) index, yang merupakan metode penilaian produk pangan berdasarkan pemenuhan %AKG dari sejumlah “n” zat gizi yang dianjurkan dan pemenuhan %AKG dari “3” zat gizi yang dibatasi (lemak jenuh, gula tambahan, dan natrium) dalam pangan tersebut. Penelitian ini bertujuan untuk (1) menganalisis korelasi indeks NRFn,3 dengan tingkat pemenuhan zat gizi dan harga produk pangan olahan, (2) mengelompokkan produk pangan olahan berdasarkan indeks NRFn,3, dan (3) merumuskan model visualisasi (star rating) indeks NRFn,3 yang dapat digunakan sebagai alternatif penyempurnaan label pangan olahan. Dalam penelitian ini, label pangan olahan kategori susu dan analognya digunakan sebagai sampel penelitian. Label produk susu dan analognya diperoleh melalui survei di pasar swalayan top brand 2020 wilayah Jakarta, Depok, dan Tangerang. Penelitian dilakukan dalam tiga tahap penelitian, yaitu : (1) penelitian tahap I; penentuan/seleksi model indeks NRFn,3 dan sampel penelitian serta perhitungan skor indeks NRFn,3 terpilih dari sampel terpilih menggunakan 2 basis perhitungan, berbasis 100 kkal dan 100 g produk pangan dalam bentuk siap konsumsi, (2) penelitian tahap II; analisis multivariat (principal component analysis) untuk melihat korelasi indeks NRFn,3 terpilih dengan pemenuhan zat gizi dan harga masing-masing sampel penelitian, dan (3) penelitian tahap III; perumusan model star rating NRFn,3 terpilih, skor indeks NRFn,3 per 100 g yang diperoleh divisualisasikan menjadi star rating dengan mengadopsi konsep health star rating (HSR) yang sudah diaplikasikan oleh pemerintah Australia dan New Zealand. Sebelum melakukan penelitian tahap I, terlebih dahulu dilakukan pendataan produk susu dan analognya yang terdaftar di website Badan Pengawas Obat dan Makanan (BPOM) Republik Indonesia. Data tersebut digunakan sebagai acuan dalam melakukan survei label produk susu dan analognya. Berdasarkan partisipasi (n) zat gizi dan jumlah sampel produk hasil survei yang dapat dihitung serta nilai korelasinya dengan tingkat pemenuhan zat gizi yang dianjurkan, indeks NRF12,3 dipilih sebagai model indeks NRFn,3 untuk produk susu dan analognya dalam penelitian ini. Skor indeks NRF12,3 per 100 g produk ready to drink (RTD) susu UHT berkisar dari 44 s.d. 138, sementara susu bubuk instan memiliki skor dari 30 s.d. 209. Skor indeks NRF12,3 per 100 kkal produk RTD susu UHT berkisar dari 60 s.d. 257, susu bubuk instan berkisar dari 46 s.d. 346. Susu bubuk instan lokal (terdaftar MD) memiliki rata-rata skor indeks NRF12,3 baik per 100 g maupun per 100 kkal yang lebih tinggi dibandingkan susu bubuk instan impor (terdaftar ML), yaitu 95 dibandingkan 56 untuk pendekatan per 100 g dan 133 dibandingkan 73 untuk pendekatan per 100 kkal. Berdasarkan perbandingan skor kedua pendekatan, per 100 g dan per 100 kkal, baik RTD susu UHT maupun susu bubuk instan termasuk produk pangan yang cenderung lebih padat nutrisi dibandingkan padat energi. Hasil penelitian menunjukkan (1) skor indeks NRF12,3 per 100 g produk susu dan analognya semakin tinggi dengan tingginya tingkat pemenuhan zat gizi yang dianjurkan, yaitu: protein, serat pangan, vitamin C, vitamin A, vitamin E, vitamin B12, vitamin B1, vitamin B2, kalsium, zat besi, dan zink serta rendahnya tingkat pemenuhan zat gizi yang dibatasi, yaitu: lemak jenuh dan gula total, (2) produk yang memiliki skor NRF12,3 lebih tinggi cenderung dipasarkan dengan harga, baik per 100 g maupun per 100 kkal, yang juga lebih tinggi, (3) sampel penelitian yang terdiri atas 57 produk susu dan analognya dapat dikelompokkan menjadi delapan kelompok berdasarkan NRF12,3 star points, dan (4) NRF12,3 star points dapat divisualisasikan menjadi NRF12,3 star rating dengan mengadopsi konsep health star rating (HSR). Berdasarkan hasil penelitian, produk RTD susu UHT dan susu bubuk instan memiliki NRF12,3 star rating bervariasi. Produk RTD susu UHT memiliki NRF12,3 star rating mulai dari 0,5 s.d. 3,5. Adapun rinciannya, star rating 0,5 sebanyak 2 produk, star rating 1 sebanyak 2 produk, star rating 1,5 sebanyak 4 produk, star rating 3 sebanyak 1 produk, dan star rating 3,5 sebanyak 1 produk. Produk susu bubuk instan memiliki NRF12,3 star rating yang lebih bervariasi, mulai dari 0,5 hingga 5. Rincian untuk produk susu bubuk instan adalah sebagai berikut: star rating 0,5 sebanyak 3 produk, star rating 1 sebanyak 7 produk, star rating 1,5 sebanyak 12 produk, star rating 2 sebanyak 12 produk, star rating 2,5 sebanyak 7 produk, star rating 3 sebanyak 1 produk, star rating 3,5 sebanyak 2 produk, dan star rating 5 sebanyak 3 produk.id
dc.description.abstractNon-communicable diseases (NCDs) are currently the biggest cause of death in Indonesia and the world. One of the main factors that cause an increase in NCDs is a bad diet, a diet with excessive intake of sugar, salt, and saturated fat. In line with WHO advice, the Indonesian Government is also promoting efforts to reduce the risk of NCDs that occur in Indonesia, including through recommendations for limiting intake of sugar, salt, and fat (restricted nutrients) and requiring food producers to include health messages related to restricted nutrients through Permenkes No. 30 of 2013 and Permenkes No. 63 of 2015. However, until now both have not been fully applied to food products sold in Indonesia. In addition to the government, efforts to control NCDs risk are the responsibility of various related parties, including food industry or food producers, academics, and the public as potential consumers. Nutrition knowledge and public awareness of healthy diet also play a role in successful NCDs risk reduction programs. The availability of accurate nutritional information is also needed to help people choose healthier food. One source of nutritional information is the nutrition panel on the processed food label. Apart from being a medium for delivering information about nutritional content, food labels also play a role as a promotional medium to convey the advantages of food products. However, the use of complex scientific language on nutrition panels makes it difficult for ordinary people to understand the nutritional information listed on food labels. Therefore, it is important to simplify the presentation of nutrition panels on food labels. One alternative to simplifying nutrition panels can be done using the nutrient-rich foods (NRFn,3) Index, a method of assessing food products based on fulfillment (%RDV) of “n” recommended nutrients and fulfillment (%RDA) of 3 limited nutrients (saturated fat, added sugar, and sodium) contained in the food. This study aims (1) to analyze the correlation between the NRFn,3 indexes with the level of nutrients fulfillment and the price of processed food products, (2) to classify processed food products based on the NRFn,3 indexes, and (3) to formulate a visualization model (star rating) of the NRFn,3 index for the improvement alternative of processed food labels. In this study, the label of processed food categories of dairy products and their analogues were used as research samples. The label of dairy products and their analogues were obtained through a survey at the 2020 top brand supermarkets in the Jakarta, Depok, and Tangerang areas. This research was conducted in three-phase, there are (1) phase I; determination/selection of the NRFn,3 index model, selection of research sample, and calculation NRFn,3 index score of the selected sample using 2 calculation bases, based on 100 kcal and 100 g of food products in ready-to-eat form, (2) phase II: multivariate analysis (principal component analysis) to evaluate the correlation of the selected NRFn,3 indexes with the nutrients fulfillment and the price of the selected sample, (3) phase III; the formulation of star rating model from selected NRFn,3 indexes, the score of selected NRFn,3 indexes per 100 g is visualized as a star rating by adopting health star rating (HSR) concept which has been applied by the Australian and New Zealand governments. Before conducting the first phase of research, firstly data collection on dairy products and their analogues registered on the National Agency of Drug and Food Control (NADFC) website were carried out. This data is used as a reference in surveying dairy product and their analogues labels. Based on the participation (n) of nutrients and the number of samples that can be calculated from the survey results and their correlation value with the recommended level of nutrient fulfillment, the NRF12,3 index was chosen as the model for the NRFn,3 indexes for dairy products and their analogues in this study. The NRF12,3 index score per 100 g of UHT milk ready-to-drink (RTD) products ranges from 44 to 138, while instant milk powder has a score of 30 to 209. The NRF12,3 index score per 100 kcal of RTD UHT milk products ranges from 60 to 257, instant milk powder ranges from 46 to 346. Local instant milk powder (MD registered) had an average index score of NRF12,3, both per 100 g and per 100 kcal, which was higher than imported instant milk powder (ML registered), which was 95 compared to 56 for index score per 100 g and 133 compared to 73 for index score per 100 kcal. Based on the comparison of two approaches scores, per 100 g and per 100 kcal, both UHT milk and instant milk powder are considered food products that tend to be more nutrient-dense than energy-dense. The results showed (1) the NRF12,3 index score per 100 g of dairy products and its analogues was higher with a higher level of the recommended nutrients fulfillment, namely: protein, fiber, vitamin C, vitamin A, vitamin E, vitamin B12, vitamin B1, vitamin B2, calcium, iron, and zinc, as well as the low fulfillment of limited nutrients, namely: saturated fat and total sugar, (2) products that have a higher NRF12,3 score, both per 100 g and per 100 kcal, tend to be marketed at higher prices, (3) the study sample consisting of 57 dairy products and their analogues can be grouped into eight groups based on the NRF12,3 star point, and (4) the NRF12,3 star point can be visualized as an NRF12,3 star rating by adopting the health star rating (HSR) concept. Based on research, RTD UHT milk and instant milk powder have varied NRF12,3 star ratings. RTD UHT milk products have NRF12,3 star ratings ranging from 0.5 stars to 3.5 stars. As for the details, 2 products have a 0.5-star rating, 2 products have a 1-star rating, 4 products have a 1.5-star rating, 1 product has a 3-star rating and 1 product has a 3.5-star rating. Instant powdered milk products have a more varied NRF12,3 star rating, ranging from 0.5 stars to 5 stars. The details for instant milk powder products are as follows: 3 products have a 0.5-star rating, 7 products have a 1-star rating, 12 products have a 1.5-star rating, 12 products have a 2-star rating, 7 products have a 2.5-star rating, 1 product has a 3-star rating, 2 products have a 3.5-star rating, and 3 products have a 5-star rating.id
dc.language.isoidid
dc.publisherIPB Universityid
dc.titlePendekatan Model Informasi Nilai Gizi Star Rating Berdasarkan Indeks Nutrient-Rich Foodsid
dc.title.alternativeStar Rating Model Approach of Nutritional Value Information Based on The Nutrient-Rich Foods Indexid
dc.typeThesisid
dc.subject.keywordinformasi nilai giziid
dc.subject.keywordlabelid
dc.subject.keywordnutrient-rich foods indexid
dc.subject.keywordstar ratingid
dc.subject.keywordsusuid


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