Oleh: Milatul Mustaqimah Indonesia merupakan salah satu negara yang memiliki beberapa program fortifikasi pangan wajib. Fortifikasi wajib garam dengan yodium sudah dilakukan sejak zaman Hindia Belanda tahun 1927. Kemudian dijeda
Pada 30 September 2024, KFI menerbitkan artikel pada Jurnal Ilmu Gizi dan Dietetik berjudul Kontribusi Konsumsi Minyak Goreng Sawit Kemasan terhadap Asupan Vitamin A. Artikel tersebut dilatar belakangi masalah kekurangan
Kementerian Perindustrian atas permintaan Kementerian Kesehatan telah menetapkan Pemberlakuan SNI MGS (Minyak Goreng Sawit) nomor 7709 Tahun 2012 secara wajib dan diperbarui melalui SNI nomor 7709 Tahun 2019. SNI ini
Buku Usulan KFI Tentang Sistem Pemantauan dan Evaluasi Fortifikasi Pangan Skala Luas di Indonesia dirumuskan oleh Koalisi Fortifikasi Indonesia (KFI) dibantu International Center for Nutrition Studies (ICONS) UNHAS sebagai usulan
Co-Direktur Koalisi Fortifikasi Indonesia (KFI), Prof. Drajat Martianto, bekerja sama dengan Global Alliance for Improved Nutrition (GAIN), Kementerian Kesehatan (Kemenkes), dan Badan Pangan Nasional, baru-baru ini merilis sebuah publikasi berjudul
Kalium Iodat (KIO3) merupakan bahan baku dalam produksi garam konsumsi beryodium. Sesuai dengan Standar Nasional Indonesia (SNI) Garam Berkonsumsi Beriodium 3556: 2016, kandungan minimal KIO3 pada garam konsumsi minimum 30
Agenda Pembangunan dalam RPJMN 2020-2024 adalah meningkatkan sumberdaya manusia berkualitas dan berdaya saing yang akan dicapai melalui 7 pendekatan. Tiga pendekatan diantaranya memerlukan dukungan perbaikan pangan dan gizi yaitu: peningkatan
Fortifikasi wajib tepung terigu di Indonesia sudah dilaksanakan selama dua dekade sejak tahun 1998. Selain itu, dalam rangka meningkatkan efektivitas fortifikasi tepung terigu, pemerintah sudah beberapa kali melakukan penyesuaian standar
ABSTRAKStunting merupakan kondisi gagal tumbuh pada anak akibat kekurangan gizi kronis dan infeksi berulang terutama pada periode 1000 hari pertama kehidupan (HPK) yaitu dari janin hingga usia 24 bulan. Fortifikasi
Abstrak: Defisiensi besi merupakan penyebab utama terjadinya anemia. Anemia merupakan suatu kondisi medis dimana jumlah sel darah merah atau hemogobin kurang dari normal. Zat besi merupakan salah satu fortifikan yang
Abstract: Food fortification with micronutrients is widely implemented to reduce micronutrient deficiencies and related outcomes. Although many factors affect the success of fortification programs, high population coverage is needed to
Abstarct: Reformulation, a change to a food or beverage’s processing or composition, can reduce potentially harmful ingredients such as salt, added sugar, and saturated and trans fats or increase potentially
2023 Abstract: Large-scale food fortification (LSFF) has been recognized as one of the most cost-effective interventions to improve the intake of vitamins and minerals and decrease the burden of micronutrient
2023 Abstract: Policies encouraging shifts towards more plant-based diets can lead to shortfalls in mi-cronutrients typically present in animal products (B-vitamins, vitamin D, calcium, iodine, iron, selenium, zinc, and long-chain
2023 Abstract Achieving a balanced and diverse diet remains a challenge for many people, contributing to an ongoing burden of micronutrient de-ficiencies, particularly in low-income settings. Fortification or dietary diversification
This Handbook was developed as a response to the growing interest in rice fortification using extrusion technology. Manufacturers of fortified kernels and programme personnel expressed a need to have a
2023 Large-scale food fortification (LSFF) programs are widely implemented in low- and middle-income countries (LMIC) to alleviate micronutrient deficiencies. However, these programs may not achieve the desired impact due to
Purpose: The purpose of this test is to quickly and inexpensively assess the presence of fortified kernels(containing iron) in fortified rice.In this test, reagents react with ferric (iron) ions to
When rice is shipped, the imported commodity is usually milled rice, rather than paddy rice. At various points in the imported rice supply chain, rice can be fortified with vitamins
2022 Abstract Sustaining large-scale and good-quality food fortification requires strategies that incentivize food processors to invest in andconsistently meet national food fortification standards where they exist. A standardized Micronutrient Fortification
2018 Review your national fortification documentation and note in the column at right whether it contains the key item. If the item is weak or missing, see sample language to
July 2023 EXECUTIVE SUMMARY One way to assess if mandatory grain (wheat flour, maize flour, rice) fortification is effective is to compare biomarkers of nutritional status in a subset of
Why fortify staple foods? Vitamin and mineral deficiencies affect around 2 billion people worldwide and have been identified as a global health issue in many low- and middle-income countries. Micronutrients
Food fortification – adding vitamins and minerals to commonly eaten foods – is an effective way of addressing micronutrient deficiencies. Successful implementation of fortification requires food technologists, nutritionists, policymakers, and