MAKANAN MENTAH, GOITROGENIK DAN GANGGUAN AKIBAT KEKURANGAN YODIUM (GAKY) (Raw Food, Goitrogenic and IDD)

Farida Wahyu Ningtyias, Ahmad Husain Asdie, Madarina Julia, Yayi Suryo Prabandari

Abstract


Background: Raw foodism, consumed no processed food is becoming a lifestyle choice in the community, but it should be noted that the availability of nutrients goitrogenic on some commonly vegetables consumed by the people. Thiocyanate, cyanide detoxification substance goitrogenic results with working mechanisms disrupt thyroid function by inhibiting iodine intake and thyroid peroxidase activity interferes with a risk factor Iodine deficiency disorder (IDD). Methods: Samples in the form of common vegetables consumed in endemic goiter area in Jember Region. Cyanide content analysis with spectofotometri method performed on the greens with some food processing. Results:Cyanide content on vegetables from Jember Region was around 0,01–0,40 ppm, the highest was in cassava and the lowest in cabbage and “gambas”. After some processing methods practiced by society, cyanide levels in food stuffs become 0,18-0,0001 ppm. Conclusion:Blanching is the best way to reduce cyanide than the usual way. Recommendation:the adherents of raw food is expected to be more selective in choosing the type of vegetables to be consumed so that the purpose of the requirement for the body of nutrients and enzymes does not bring the other nutritional problems such as IDD.

Keywords


Food processing; Goitrogenic; IDD

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Buletin Penelitian Sistem Kesehatan (Bulletin of Health System Research, ISSN 1410-2935. e-ISSN 2354-8738) published by Badan Penelitian dan Pengembangan Kesehatan, Kementerian Kesehatan Republik Indonesia

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