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Foods 2016, 5(3), 53; doi:10.3390/foods5030053

Potential Use of Gamma-Irradiated Ethnic Ready-to-Eat Foods to Improve the Nutritional Status of Landslide Victims

1
Centre for Isotopes and Radiation Application (CIRA), National Nuclear Energy Agency, Jakarta 12440, Indonesia
2
Indonesia Christian University, Community Medicine, Jl. LetjenSutoyo, Cawang, East Jakarta 13630, Indonesia
3
Centre of Applied Technology for Health and Clinical Epidemiology, Ministry of Health, Jl. Dr. Semeru, Bogor 16125, Indonesia
*
Author to whom correspondence should be addressed.
Academic Editor: Monique Lacroix
Received: 30 March 2016 / Revised: 29 June 2016 / Accepted: 29 June 2016 / Published: 26 July 2016
(This article belongs to the Special Issue Food Irradiation)
View Full-Text   |   Download PDF [2205 KB, uploaded 26 July 2016]   |  

Abstract

The safety and high quality of ethnic ready-to-eat foods as a source of nourishment and food supplies chain to the remote areas become particularly important. Consuming healthy and balanced nutritional foods means eating better quality foods in proper quantities. Such foods can be developed through a preservation technique by using ionizing radiation. Although implementation of the technology for certain foodstuffs has been implemented in some countries, application of the process to a complete set of meals for selected target groups is still very limited. The various recipes of ready-to-eat food rations based on soy bean, fish, red meat, and poultry, were first developed in collaboration with medium-sized food enterprises prior to quality assessments. The products were individually packed and sealed either in a laminate pouch of Nylon-PE or polyester-aluminum foil-LLDPE and exposed to ionizing radiation at 8 kGy or 45 kGy, respectively, under cryogenic conditions throughout the process, to protect the essential dietary nutrients against free radical attack, and to reduce the undesirable chemical migration from packing material to the food and oxidative changes within the food matrix containing fats. The irradiated foods were stored at room temperature without impairing the overall quality. The high quality of irradiated ethnic foods, i.e., bacem tofu, pepes gold fish, rendang beef, semur beef, and semur chicken, have been administered through an intervention study on adult groups as landslide victims in Cikadu, Pemalang for 30 days continuously at breakfast time: 7.00–9.00 A.M. The results showed that body mass index (BMI) (kg/m2), skin fold caliper (SFC) (mm), hemoglobin (g/dL), and total lymphocyte counts (%) of the targeted respondents did not tend to increase (at p ≥ 0.05) after consuming the irradiated foods, while the albumin content (g/dL) showed a significant increase in blood serum (at p ≤ 0.05). Sensory attributes, such as general appearance, texture, color, taste, and odor of such foods showed good evaluation by the respondents in order to collect more information regarding local culture and eating habits, as well as the general opinion about the irradiated foods. The irradiated ethnic ready-to-eat foods were generally well accepted by the respondents, though the cost-benefit of mass production were still of great concern. View Full-Text
Keywords: cost benefits; ethnic ready to eat foods; ionizing radiation; landslide victims; nutritional status cost benefits; ethnic ready to eat foods; ionizing radiation; landslide victims; nutritional status
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Koenari, Z.I.; Siagian, C.M.; Simanungkalit, B.; Nilatany, A.; Pratama, I.M.; Lasmawati, D.; Nurcahya, C.M. Potential Use of Gamma-Irradiated Ethnic Ready-to-Eat Foods to Improve the Nutritional Status of Landslide Victims. Foods 2016, 5, 53.

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