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All Journal Jurnal Gizi dan Pangan JURNAL GIZI INDONESIA Jurnal Gizi dan Pangan Soedirman (JGPS) Journal of Global Nutrition Jurnal of Community Health Development (JCHD)

Subardjo, Yovita Puri

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Author-ID : 1121142

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Dentistry Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Physics Public Health Veterinary

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Biskuit mocafâ€“garut tinggi zat besi meningkatkan kadar Fe darah dan kadar hemoglobin pada tikus Sprague Dawley Sari, Hesti Permata; Agustia, Friska Citra; Subardjo, Yovita Puri; Ramadhan, Gumintang Ratna
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 7, No 1 (2018)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background: Biskuit are the most popular snack. Agustia et al (2016) have found biscuit made from mocaf-arrowroot substituted chickenâ€™s liver and red spinach that has hight level of iron.Objectives: The aim of this research was to determine the bioassay value of this biscuit. Methods: The experiment was a trial of anemia recovery by providing 32 wistar rats with no iron-containing feeding for 7 days then continued for 14 days were given into 4 treatment groups, Â½ serving biscuit (0.2 gram), 1 serving (0.8 gram) and 2 servings (0.4 grams) Statistical analysis was performed by using ANOVA dan LSD. Results: The result showed that there are differences between groupsÂ (p:0.00) and we found that the highest increase of Blood Fe and haemoglobin was in the group with 2 servings of biskuist (6.65 Â± 0.49 Âµg/dl ; 3.62 Â± 0.06 gr/dl).Conclusion: Biscuit made from mocaf-arrowroot substituted liver and spinach can increase Blood Fe and haemoglobin in anemia rat.

Kelebihan Yogurt Berbasis Kecambah Kacang Tolo Dibandingkan Yogurt Susu Sapi: Transfer Informasi dan Teknologi kepada Produsen Yogurt Cony di Desa Purwanegara, Purwokerto Utara, Kabupaten Banyumas Winarsi, Hery; Subardjo, Yovita Puri; Ramadhan, Gumintang Ratna
Jurnal of Community Health Development Vol 4 No 2 (2023): Journal Of Community Health Development
Publisher : Universitas Jenderal Soedirman, Jurusan Keperawatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jchd.2023.4.2.10494

Kegiatan ini bertujuan untuk transfer informasi dan teknologi tentang yogurt berbasis kecambah kacang tolo (Yocmcalo) dan kelebihannya dibandingkan dengan yogurt susu sapi, kepada produsen yogurt Cony di desa Purwanegara Purwokerto Utara dan masyarakat sekitar, serta memotivasi peserta untuk memanfaatkannya. Metode yang digunakan adalah penyuluhan, praktek, dan penjelasan kelebihan produk yogurt nabati dari yogurt hewani. Kegiatan ini diawali dengan seleksi khalayak sasaran yang strategis, yang sanggup dan mampu melaksanakan seluruh kegiatan. Sebanyak 10 ibu-ibu berprofesi sebagai produsen yogurt susu sapi, Catering, produsen snack, dan ibu ruamh tangga berperan sebagai peserta. Dalam kegiatan ini dilakukan pre-test dan post-test, dilanjutkan penyuluhan produk yogurt kecambah kacang tolo dan manfaatnya, serta praktek pembuatannya, serta perhitungan kelayakan usaha. Hasil kegiatan ini menunjukkan bahwa peserta sangat antusias, tampak dari peningkatan nilai test dari 76,19+1,5 menjadi 86,06+1,16 (P=0,04). Ketika dilakukan praktek pembuatan yogurt kecambah kacang tolo, terdapat beberapa pertanyaan yang diajukan dari peserta. Berbagai pertanyaan terkait kelebihan yocamcalo juga variatif. Kesimpulannya, peserta berminat mengembangkan produk yocamcalo yang dirasa mudah dibuat, modal rendah, besar manfaat dan memiliki banyak kelebihan dibandingkan yogurt susu sapi. Peserta memahami cara pembuatan Yocamcalo dan kelebihan produk yogurt nabati ini.

FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN NOCTURIA PADA PENYANDANG DIABETES MELITUS TIPE-2 Syarifah, Muflihatus; Subardjo, Yovita Puri; Farida, Farida
Jurnal Gizi dan Pangan Soedirman Vol 9 No 1 (2025): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2025.9.1.3552

People with Type-2 Diabetes Mellitus have many complaints of nocturia (waking up to urinate at night). Nocturia increases mortality associated with the risk of falling. This study to determine factors associated with nocturia in people with type 2 diabetes. The type of research is an online observational survey with a cross-sectional design. Data characteristics respondents and nocturia were obtained via google forms. Intakes of caffeine, fluids, and fruit, with a questionnaire recall 1x24 h and a diet high in saturated fat, high protein, and vegetables with a Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ) by telephone interview. Consecutive sampling obtained 71 respondents. Statistical test with chi-square and logistic regression. 36.6% respondents with type-2 diabetes had complaints of nocturia. The majority were <60 years old (83.1%), female (60.56%), and had type-2 diabetes <10 years (70.4%). Patients with high caffeine intake (25.35%), high fluid intake (45.07%), and high fruit intake (30.99%). Dietary pattern with high protein (43.66%), high saturated fat (39.44%), and low vegetable (67.61%). Variable age, caffeine intake, and fluid intake had Odds Ratio 3.1, 2.8, and 2.1 respectively. There is no relationship between the variables studied and nocturia. Factors that tend a risk for nocturia are age, caffeine intake, and fluid intake.

PENGARUH TELE-NUTRITION EDUCATION TERHADAP POLA KONSUMSI PANGAN PADA REMAJA Prasetyo, Teguh Jati; Amalia, Gina; Khoiriani, Izzati Nur; Hapsari, Pramesthi Widya; Subardjo, Yovita Puri
Jurnal Gizi dan Pangan Soedirman Vol 7 No 1 (2023): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Masalah gizi yang terjadi pada remaja umumnya disebabkan oleh pola konsumsi pangan yang tidak sesuai dengan pola konsumsi gizi seimbang. Salah satu usaha untuk memperbaiki pola konsumsi dapat dilakukan dengan edukasi gizi. Penelitian ini bertujuan untuk mengetahui pengaruh tele-nutrition education terhadap variasi makanan pokok, konsumsi protein hewani, protein nabati, sayur, buah, gula, garam, dan lemak minyak pada remaja. Penelitian ini menggunakan desain quasi eksperimental dengan rancangan one group pre-test post-test. Jumlah sampel penelitian sebanyak 49 orang. Data pola konsumsi diukur dengan metode SQ-FFQ. Analisis data menggunakan uji Paired sample t-test dan uji Wilcoxon. Hasil analisis menunjukan ada pengaruh tele-nutrition education pada konsumsi buah (p=0,005), konsumsi gula (p=0,000) dan konsumsi lemak minyak (p=0,000). Tidak ada pengaruh pada variasi makanan pokok (p=0,155), konsumsi protein hewani (p=0,198), konsumsi protein nabati (p=0,885), konsumsi sayur (p=0,413) dan konsumsi garam (p=0,052). Ada pengaruh antara tele-nutrition education terhadap konsumsi buah, gula dan lemak minyak. Tidak ada pengaruh antara tele-nutrition education terhadap variasi makanan pokok, konsumsi protein hewani, protein nabati, sayur dan garam.

AKTIVITAS ANTIOKSIDAN MINUMAN FUNGSIONAL BERBASIS NIRA KELAPA DENGAN PENAMBAHAN EKSTRAK SECANG, KAYU MANIS, JAHE DAN BERAS HITAM Ramadhan, Gumintang Ratna; Subardjo, Yovita Puri; Dwiyanti, Hidayah
Jurnal Gizi dan Pangan Soedirman Vol 6 No 2 (2022): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

The development of coconut sap-based products with the addition of secang wood extract, cinnamon, ginger and black rice is one of the right steps to provide a beverage source of antioxidants to suppress the development of degenerative diseases caused by exposure to free radicals. Objective: to examine the effect of the type and amount of extract on the total phenol, anthocyanin, antioxidant activity levels of coconut sap based- functional drinks by added extract of sappan wood, cinnamon, ginger and black rice based. This is a factorial experimental study using a Randomized Block Design. Factors tried were: 1) Type of extract (sappan wood (J1), cinnamon (J2), ginger (J3) and black rice (J4)); 2) amount of extract addition (15%, 20%, 25%). Variables observed were: total phenol and anthocyanin levels. The results showed that the type of extract and the amount of its addition affected on the total phenol and anthocyanin levels of functional beverages made from coconut sap. Functional beverages with the addition of sappan wood, cinnamon, ginger and black rice extracts contained total phenols of: (4.8; 3.68, 2.68 and 3.68)mg/mL and anthocyanins content of (25.23; 7,72; 8.76; and 38.22)mg/L, respectively.. The more the addition of extract, the higher the anthocyanin and phenol levels. The mean value of anthocyanin levels in the addition of extracts 15%, 20% and 25% were: (13.08; 18.81; and 28.05) mg/L and the total phenol content, (2.94; 3.59, and 4.21 GAE/g), and antioxidant actifity (DPPH) were: (65,3%), (66,7%), (69% ) respectively. Functional drink based on coconut sap with the addition of black rice extract has the highest antioxidant activity.Keyword : secang wood, cinnamon, ginger, black rice

Differences In Patterns of Fiber Consumption and Physical Activity In Students With and Without Functional Constipation at Health Polytechnic, Tasikmalaya, Cirebon Area Adijaya, Yoga; Subardjo, Yovita Puri; Prasetyo, Teguh Jati
Journal of Global Nutrition Vol 4 No 1 (2024)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v4i1.86

Infrequent fiber consumption patterns and light physical activity can cause functional constipation. The purpose of this study was to analyze differences in fiber consumption patterns and physical activity in students with and without functional constipation at the Tasikmalaya Health Polytechnic, Cirebon Region. This study uses a cross-sectional, using a stratified random sampling technique involving 100 students. Data collection using Rome III questionnaire, Food Frequency Questionnaire, and International Physical Activity Questionnaire. Bivariate analysis using Chi-Square test and Fisher's Exact test. The results showed that students with frequent fiber consumption patterns were 39% and rarely 61%, with Chi-square (p = 0.384). While students with light physical activity were 89%, and 11% heavy, with the results of the Fisher's Exact (p = 0.053). It can be concluded that this study shows that there is no significant difference between fiber consumption patterns and physical activity in students with and without functional constipation.

FORMULASI DAN KARAKTERISASI MI BEBAS GLUTEN TINGGI PROTEIN BERBAHAN PATI SAGU YANG DISUBSTITUSI TEPUNG KACANG-KACANGAN Agustia, Friska Citra; Subardjo, Yovita Puri; Sitasari, Almira
Jurnal Gizi dan Pangan Vol. 11 No. 3 (2016)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

The aims of the research were to determine the best formula and characteristics of free gluten with high protein sago starch noodles substituted with beans flour. A factorial random design was used for the experiment. Ratio of sago starch to red and green bean substitution were 100:0; 90:10; 80:20; 70:30. Variables analyzed were 1) chemical properties (water content, total fat, total protein, carbohydrate by difference and ash content) and 2) sensory properties. Hedonic test was conducted to determine the level of consumer acceptance of 15 semi-trained panelists. Data were analyzed by F-test and Duncan’s Multiple Range Test (DMRT). The best formula was sago starch noodle from sago starch 70% and red bean 30% with protein content 10.47% dry weight (dw); fat content 1.17% dw; water content 68.99% wet weight (ww); ash was 1.19% dw and carbohydrate by different was 18.18% dw. The hedonic test values were 2.44 (like slightly); color 2.77 (yellow-brown), texture 2.59 (chewy slightly) and flavour 2.50 (rather good).Keywords: green bean, red bean, sago starch noodle

Pengembangan biskuit MOCAF-Garut dengan substitusi hati sebagai alternatif biskuit tinggi zat besi untuk balita Agustia, Friska Citra; Subardjo, Yovita Puri; Sari, Hesti Permata
Jurnal Gizi dan Pangan Vol. 12 No. 2 (2017)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

The aim of this study was to determine the best formula and character of biscuit made by mocaf-arrowroot substituted with liver (chicken and cow), we conducted a factorial randomized design experiment. Proportion of mocaf-arrowroot-liver substitution were 75:10:15 ; 70:10:20 and 65:10:25; and type of material substitution were chicken’s liver and cow’s liver. Analyzed variables were 1) chemical properties (water content, total fat, total protein, carbohydrate by difference, ash content, iron content and energy) and 2) sensory properties. Hedonic test were conducted to determine the level of consumer acceptance of 15 semi-trained panelists. Data were analyzed by F-test and Duncan’s Multiple Range Test (DMRT). The best treatment was from mocaf 75%: arrowroot 10% and chicken’s liver15% with water content 5.93% wet basis (bb), ash content 1.89% dry basis (bk ), protein content 5.83%bk, fat content 13.55%bk, carbohydrate by difference 78.71%bk and iron content 14.05 mg/100g. 1 serving of biscuit (22,8) can reach the intake of iron for 3.3 mg as 35.5-40% daily iron needs of children under five years.

Co-Authors Adijaya, Yoga Almira Sitasari Amalia, Gina Farida Farida Friska Citra Agustia HAPSARI, PRAMESTHI WIDYA HERY WINARSI Hesti Permata Sari Hidayah Dwiyanti Khoiriani, Izzati Nur Ramadhan, Gumintang Ratna Syarifah, Muflihatus Teguh Jati Prasetyo

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