Effect of Egg and Iodine Supplementation to Cognitive Ability of Elementary School Children with Iodine Deficiency Disorders in Indonesia

Toto Sudargo, Hamam Hadi, Wiryatun Lestariana, Amitya Kumara
Faculty of Medicine and Faculty of Psichology Gadjah University , Indonesia

Abstract Introduction and Objective: This study analyzed the effect of egg and iodine supplementation to the cognitive ability and academic achievements of elementary school children suffered from iodine deficiency disorders.

Methods: This study is a true experimental study with randomized controlled trial design. Study population was 8-12 years old elementary school children in Cangkringan District, Sleman. Palpation of thyroid gland was used to screen the children, and further the urinary iodine excretion testing to determined the subject for investigation. To measure the cognitive function, we use culture fair intelligence test (CFIT), Selective Attention (SA), vigilance test (VIG), attention test (WISCC) equality test (WISCS), coding test (WISCK), and academic achievement. Subjects were randomly distributed between two groups to receive iodine and egg or egg only. Iodine, iron, and protein status, and academic achievement data were obtained at baseline and at the finalization of the study. read more

Stability of salt double fortification with iodine and iron in different storage condition

Siti Helmyati1, Narendra Yoga Hendarta2, Septi Puspitasari3, Rochyana Imami3

Abstract: This study was conduct to identify the stability of salt double fortification with iron from NaFeEDTA and iodine from potassium iodate (KIO3) at different storage condition, open and closed condition. This research is pure experiment research use pre post with control design. There are 4 unit examinations (1 control group and 3 treatment groups). There are 4 concentration variation of NaFeEDTA 0%;0.02%; 0.05%; 0.1%. All examination units were stored for 1 month (28 days) at opened and closed storage. Iodine level was analyzed with iodometry titration method at day 0, 7, 14, 21, and 28.Results showed that Iodine retention after 28 days storage is decline. For close storage iodine retention on NaFeEDTA 0 %;0,02 %;0,05 %; dan 0,1 % are 83,40 %; 82,96 %; 84,33 %; 82,62 % constantly. For open storage are 61,76%, 60,59%, 69,48% and 76,76%. Statistic test show that there no efffect (p>0,05) on variation of NaFeEDTA concentration with stability of iodine. read more

THE EFFECT OF BANANA FLOUR AS AN ISOTONIC DRINK TO MAINTAIN HYDRATION STATUS

Mirza Hapsari Sakti Titis Penggalih1

Abstract

Hot temperatures increase the risk of dehydration. Fluid can prevent dehydration. It should contain electrolytes with certain osmolarity. Banana isotonic drinks (BID) was developed. This study aims to determine the difference effect of BID and plain water (PW) of body hydration. Experimental research with a cross over design was involving 16 subjects. It divided into two groups. After undergoing two days of quarantine, each subject administrated 500 ml of fluid. Wash-out period between treatments was 7 days. Indicator of hydration of hemoglobin, HCT, blood volume and urine are assessed before and after intervention. The result showed that indicator of hydration differed significantly after receiving the intervention (P <0.05) although there was no difference between groups (P> 0.05). However, urine volume formation was higher on the AP. BID is able to improve the hydration of the body through the mechanism of maintaining body volume and slowing down the urine formation. read more

THE MAKING OF ISOTONIC DRINK FROM BANANA FLOUR

Mirza Hapsari Sakti Titis Penggalih1

ABSTRACT

Isotonic beverage has been developed but not with a natural material. Banana is a fruit that contains carbohydrates and electrolyte. This research aims to create formulation of isotonic drink based on banana flour. True experimental research conducted to determine the content of carbohydrates, sodium, chloride, and potassium on selected raw materials. Results of nutrient analysis is used formulate the drink that will be tested its osmolarity. These drinks has succeeded develop with the basic materials of 105 days old of banana. Each 100 ml waters contain of 24% banana flour, salt and sugar in small amounts. These drinks contain 112.12 cal, 4:03 g sugar, 24 g carbohydrates, or 0.2% Sodium 0:19, 0:44% Chloride, 0138 or 0.14% NaCl, 0065 g of potassium and 269 mOsm. The drink is making simply by dissolving the material into cold water. This product is clinically proved capable of maintaining hydration status of human body fluids. read more