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All Journal Jurnal Gizi Journal of Nutrition and Health JURNAL GIZI INDONESIA Journal of Nutrition College JURNAL KONSELING GUSJIGANG Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) AcTion: Aceh Nutrition Journal JURNAL PENDIDIKAN TAMBUSAI Jurnal SPORTIF : Jurnal Penelitian Pembelajaran Gemakes: Jurnal Pengabdian Kepada Masyarakat Jurnal Info Kesehatan

Nissa, Choirun

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Author-ID : 1140032

Biochemistry, Genetics & Molecular Biology Chemistry Dentistry Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Perubahan pengetahuan penjamah makanan hotel setelah penyuluhan higiene perorangan Kusuma, Hapsari Sulistya; Pasanda, Amalia; Nugraheni, Kartika; Nissa, Choirun
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 6, No 1 (2017)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background : Personal hygiene food handlers in food processing is very important because with the application of good hygiene can minimize the possibility of food contamination. The personal hygiene can be influenced by some factors, for instance knowledge and behaviors of food handlers. Lack of knowledge, inappropriate behaviors towards personal hygiene can be changed by giving the right information. Objective : This study aims to determine differences in knowledge of food handlers before and after counseling.Methods : This was a quasi-experimental one group pretest posttest design. The sample of this study was 18 food handlers in Patra Jasa Hotel selected by total sampling method. Knowledge data obtained from the total score from the correct answer in the questionnaire. The data was analyzed using Wilcoxon test.Results : This study showed that the increases in knowledge of food handlers increased by 22%. Statistical analysis showed knowledge before and after nutrition extension (p = 0.001).Conclusions : there was difference in knowledge of food handlers before and after personal hygiene counseling.

Aktivitas fisik, stress, dan asupan makanan terhadap tekanan darah pada wanita prediabetes Syahitdah, Rohmah; Nissa, Choirun
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 7, No 1 (2018)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Backgrounds: Prediabetes and hypertension was being a health issue in the world. Prediabetes and hypertension that occur together will increase the risk of developing Type 2 Diabetes Mellitus (T2DM) and cardiovascular disease. Risk factor of prediabetes and hypertension who can changed is phyisical activity, stress, and nutrition intake.Objectives: This study aims to determine the association between physical activity and stress with blood pressure in prediabetes woman.Methods: The study was done at Semarang in April-June 2016. The cross-sectional study design with the 28 subjects predibetes woman aged 35-50 years selected by consecutive-sampling method. The data taken were blood presure, fat, fiber, sodium, pottasium, calsium, magneisum intake, physical activity score, and stress score. Spearman test were used to determine the association between physical activity and stress with blood pressure. Linear regression were used to multivariate analysisResults: Seventy five percent of subjects was hypertensive with mean of blood pressure was 89,25 Â± 14,64 mmHg. The result showed that most subject (64,3%) were minimally active with mean 2.258,4Â±1.228,8 MET-minutes/week. Majority, subjects were moderate stress (56,3%). There were an association between physical activity with diastolic pressure, but not in systolic pressure. There were no association between stress with blood pressure.Conclusion: Physical activity was only associated with diastolic pressure and stress was not associated with blood pressure.

Pengaruh yoghurt dan soyghurt kayu manis (Cinnamomum burmannii) terhadap kadar glukosa darah, insulin serum, dan malondialdehyde tikus pra sindrom metabolik Rustanti, Ninik; Nafsih, Vifin Zakiahtin; Avisha, Rosita Nur; Kurniawati, Dewi Marfuâ€™ah; Purwanti, Rachma; Nissa, Choirun; Wijayanti, Hartanti Sandi; Afifah, Diana Nur
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 8, No 1 (2019)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background: Pre metabolic syndrome is characterized by two of five risk factors: central obesity, dyslipidemia, hypertension, and increased fasting blood glucose. Cinnamon yogurt and soygurt contain antioxidants and fiber which can improve insulin sensitivity and blood glucose homeostasis and prevent cell damage in pre-metabolic syndrome conditionsObjective: This study aimed to determine the effect of cinnamon yogurt and soygurt on fasting blood glucose (FBG), serum insulin, and malondialdehyde (MDA) levels in pre-metabolic syndrome rats.Method: This study was an experimental study with a pre and post-test control group design. The subjects were 15 male Sprague Dawley rats which were divided into 5 normal control mice (K) and 10 pre metabolic syndrome mice with a diet high in fat and fructose for group P1 (yogurt) and P2 (soygurt) each of 5 mice. The yogurt and soygurt were given as much as 3.4 ml / g BW for 28 days. FBG levels were measured by the GOD-PAP method, while serum insulin and MDA levels were by the ELISA method. Different tests before and after treatment using Paired t-test or Wilcoxon. The difference tests between groups using the One-Way ANOVA test or Kruskal Wallis.Results: There were no differences in FBG and MDA levels between groups after intervention (p> 0.05). The highest percentage reduction in FBG in the P2 (-11.59%), then P1 (-4.06%). The decrease in MDA levels in group P1 = 19.17%, and P2 = 15.44% lower than K = 24.43%. After the intervention, the insulin level in group P2 (0.46 ng / ml) was significantly higher than P1 (0.318 ng/ml), but both were not different from K (0.384 ng / ml).Conclusion: There was no significant effect on the administration of cinnamon yogurt and soygurt to FBG, serum insulin, and MDA levels.

Asupan mikronutrien sebagai faktor risiko kejadian sindrom pramenstruasi pada wanita vegetarian Renata, Maria Dolorosa Sus; Widyastuti, Nurmasari; Nissa, Choirun
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 6, No 2 (2018)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background : Inadequate of vitamin B6, magnesium, zinc, and calcium intake and a lower body mass index can lead to Premenstrual syndrome (PMS) in vegetarian woman. The objective of this study was to determine the association between micronutrients intake, nutritional status and PMS among vegetarian women.Objectives : The objective of this study was to determine the association between micronutrients intake, nutritional status and PMS among vegetarian women.Methods : A cross sectional study was conducted to 44 vegetarians women.Subjects of this study were collected consecutively. Dietary intake were measured by Semi Quantitative Food Frequency Questionnaire (SQFFQ). Score of PMS were measured by Shortened Premenstrual Assessment Form (sPAF).Physical activity were measured by International Physical Activity Questionnaire (IPAQ). Score of stress level were measured by International Physical Activity Questionnaire (PSS-10). Data were analyzed by Chi Square test and ratio prevalence to determine the risk factor.Results : There were 54.55% of subject have a moderate PMS level. There were a correlation between vitamin B6 and PMS (p=0.019;RP=2.96;95%CI=0.9-10), magnesium and PMS (p=0.033;RP=3.8;95%CI=0.6-23), zinc and PMS (p=0.002;RP=6.17;95%CI=0.9-39), physical activity and PMS (p=0.033;RP=3.79;95%CI=0.6-23), stress level and PMS(p=0.045;RP=0.39;95%CI=0.1-1.3). There were no correlation between calcium intake and PMS (p=0.211;RP=1.816;95%;CI=0.569-5.794), BMI and PMS (p=0.355;RP=0.753;95 %; CI=1.443).Conclusion : Intake of vitamin B6, magnesium and zinc, physical activity and stress level were correlated to PMS. Calcium intake and BMI were not correlated to PMS.

Studi kualitatif faktor yang mempengaruhi orang tua dalam pemberian makan anak autis Camelia, Rusda; Wijayanti, Hartanti Sandi; Nissa, Choirun
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 7, No 2 (2019)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background: Children with Autism Spectrum Disorder (ASD) have problem in metabolism which makes them have limited food intake. The implementation of the diet is influenced by eating behaviors in children with ASD and parents in feeding children.Objective: This study was to analyze eating behaviors and factors influencing parents on childâ€™s feeding.Methods: This quallitative study was using in-dept interviews to parents as informants. Observations related to children's eating habits and behaviors also conducted in this study. FFQ was also conducted to measure gluten and casein consumptions. The retrieval of subjects through purposive sampling based on inclusion criteria, there was 8 children with ASD aged 6-14 years old with their care taker as informans who were willing to join this study. Results: Children with ASD have unique food preferention and able to expres hunger and satiety amid the limitatins of social interaction. Gluten intake is more often consumed (26,63 times/week) than casein (5,25 times/week). 25% parents are implementating the diet and based on knowledges, obey the doctor or terapies, improve childrenâ€™s behavioral experiences after diet, motivation, skills in processing food diets, purchasing power, and family supports. Parents are not implementating the diet because of childrenâ€™s responses, informantâ€™s worries, sibling behaviors who offer non-dietary food, limited dietary food in arround, and limited time to process dietary food.Conclusion: Eating behaviorsâ€™s subject is related to parentâ€™s feeding. Feeding by informants are influenced by childrenâ€™s responses, knowledges, attitudes, experiences and motivations, skills, purchasing power, availability of food, sibling behaviors, time, and family supports. Knowledges, motivations, and family support were the most important factors in feeding children with autism.

Microbiology quality and shelf life analysis of enteral formulas based on tempeh flour and yam flour Annisa, Wahyu Ilmi; Ardiaria, Martha; Rahadiayanti, Ayu; Fitranti, Deny Yudi; Dieny, Fillah Fithra; Afifah, Diana Nur; Nissa, Choirun
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 8, No 2 (2020)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background: Critically ill patients have an increased risk of developing infection. Enteral formula that given to patients must meet food safety which includes microbiology quality. In powder form, powder formula is a solution to suppress microbial growth, although it is still susceptible to oxidation. Shelf life is useful to determine the oxidation status. Objectives: This study aimed to analyze the value of TPC, Salmonella, E. coli and shelf life of enteral formula.Methods: This study was a completely randomized experimental design of one factor, namely the length of storage for values of TPC, Salmonella and E. coli with variations in storage for 0, 1, 2, and 3 hours at room temperature. Data on the TPC test was analyzed using Kruskal-Wallis. The temperature used for shelf life with TBA based-Arrhenius equation is 250C, 350C, and 450C for 28 days.Results: There was a difference in the length of storage of 0, 1, 2, and 3 hours on the value of TPC. The TPC value at 0 and 1 hour did not exceed the normal limit. The value of Salmonella was negative/25 g and < 3/g for E. coli. The shelf life of enteral formulas was respectively 250C, 350C and 450C for 44.89, 28.26 and 18.32 days.Conclusion: The longer the length of storage, the higher the TPC value. In accordance with the Indonesian standard (SNI), there is no contamination of Salmonella and E. coli in the enteral formula. The longest shelf life is at 250C.

Sugar-sweetened beverages as risk factor of central obesity among women in reproductive age Annisa, Nabila Rifka; Dieny, Fillah Fithra; Nissa, Choirun; Tsani, A. Fahmy Arif
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 8, No 2 (2020)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background: Several risk factors for central obesity include high Sugar-sweetened Beverages (SSBs) intake, lack of physical activity, and lack of sleep duration. High fructose corn syrup, the sweetener used in SSBs, increase body weight because of the bad effect of insulin secretion and leptin release. The fructose from this beverage can increase visceral adiposity accumulation. Objectives: This study aimed to analyze the intake of Sugar-sweetened Beverages (SSBs), physical activity, and sleep duration as risk factors for central obesity among women in the reproductive AgeMethods: This study used case-control design consists of 38Subjects in case and control groups. All women were in childbearing age (20-29 years) selected using a simple random sampling technique. The data taken were weight, height, waist circumference, and hip circumference. Food intake and sugar-sweetened beverage intake were obtained by using Semi-Quantitative Food Frequency (SQ-FFQ) questionnaire. Physical activity data were obtained using the International Physical Activity Questionnaire (IPAQ) questionnaire. Sleep duration data were obtained using the Pittsburgh Sleep Quality Index (PSQI). Chi-Square test and logistic regression were used to analyze the data.Results: There were a significant relationship between Sugar Sweetened Beverages intake (p = 0.002, OR =5.926), energy intake of SSBs (p = 0.035, OR = 2.979) physical activity (p = 0.035, OR = 0.3111), duration of morning sleep / afternoon (p = 0.000; OR = 9.44) and sleep duration (p = 0.028, OR = 4.42) with central obesity. But there were no significant relationship between energy intake (p = 0.375), carbohydrates (p = 0.1), protein (p = 0.3), fat (p = 0.1) and fibers with central obesity.Conclusion: High intake of sugar-sweetened beverages, short duration of night's sleep and the duration>2 hours/day of a long day sleep are risk factors for increasing the incidence of central obesity among Women in reproductive Age.

Pengembangan formula enteral hepatogomax untuk penyakit hati berbasis tepung kedelai dan tepung susu kambing Rahmadanti, Tia Sofa; Candra, Aryu; Nissa, Choirun
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 9, No 1 (2020)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.9.1.1-10

Background: Patients with chronic liver disease were risk to be malnourished due to malabsorption, hipermetabolic condition, and not receiving adequate nutrients orally. Diet therapy through enteral feeding based on soybean flour and goat milk flour play role as an alternative formula for chronic liver patients since it contains high Branched-Chain Amino Acids (BCAA) and Medium-chain Triglyceride (MCT).Objectives: to analyze viscosity, nutrient content, protein digestibility, and organoleptic properties of enteral feeding using soybean flour and goat milk flour.Methods: An experimental study using 3 distinc formula with ratio soybean flour to goat milk flour was P1(45:55), P2(50:50), P3(55: 45). Â Viscosity, fat, carbohydrate content, and energy density were analyzed using One Way Anova followed by Tukey test while protein content, protein digestibility, and energy density were analyzed using Kruskal Wallis followed by Mann Whitney test. Organoleptic properties were analyzed using Friedman followed by Wilcoxon test.Results:The higher the soybean flour, the higher the formula viscosity (p=0.000) and protein (0.007). In contrast, the higher the got milk flour, the higher the fat (p=0.000), carbohydrate (p=0.000), energy (p=0.000) and energy density (p=0.013). Formula P3 has the highest viscosity (1.93Â±0.039 cP) and protein (9.66Â±0.16%), while P1 has the highest fat (27.33Â±0.15%), carbohydrate (65.97Â±0.23%), energy (1.175Â±3.04 kkal), energy density (1.17Â±0.00 kkal/ml), and protein digestibility (45.90Â±1.49%) among others. However, there is no effect of different formula toward protein digestibility (p=0.116). Organoleptic properties showed that the higher the got milk flour, the higher its acceptance in all aspect including color (p=0.046), flavor (p=0.000), taste (p=0.009) dan texture (p=0.002).Conclusion: P1 was the best formula due to its level of viscosity, fat, energy, protein and energy density that meet requirements according to European Society for Clinical Nutrition and Metabolism (ESPEN). P1 also has the highest protein digestibility, and have the highest score of all organoleptic parameters.

Co-Authors Afifah, Yuni Nur Agita, Viony Vira Ahmad Syauqy Anggraeni, Gita Devita Ani Margawati Annisa, Nabila Rifka Annisa, Wahyu Ilmi Arifani, Rochanisa Sita Aryu Candra Avisha, Rosita Nur Ayu Rahadiyanti Berlian Buntarlan, Anggia Camelia, Rusda Chatarina Umbul Wahyuni Deny Yudi Fitranti Desi Erawati, Desi Dewi Marfu’ah Kurniawati Dian Mayasari Diana Nur Afifah, Diana Nur Dwi Safitri, Dwi Enny Probosari Etisa Adi Murbawani Fala, Etika Nurul Fillah Fithra Dieny Fithri, Annisa Amala Fitriani, Luthfia Indra Hapsari Sulistya Kusuma Hartanti Sandi Wijayanti Hindarta, Nadhea Alriessyanne Januardo, Ferdian Hapreda Kartika Nugraheni Kurniawati, Dewi Marfu’ah Lone, Vicka Frantya Madjid, Indah Juliana Mandriyarini, Retno Manik, Rifial Ramadhan MARTHA ARDIARIA Matondang, Harni Fitriana Miftachul Ulum, Miftachul Moulia, Mona Mufidah, Salsabila Nur Muhammad Sulchan Musyarrofah, Maulidatul Nafsih, Vifin Zakiahtin Ninik Rustanti Nisa, Ana Khoirun Nur Ahmad Habibi Nurmasari Widyastuti Nuryanto Nuryanto Pamungkas, Ari Pasanda, Amalia Pratiwi, Syafira Noor Puspitasari, Hilda Kumala Eka Rachma Purwanti Rahadiayanti, Ayu Rahmadanti, Tia Sofa Rahman, Rifki Aulia Ramadhani, Sulistyani Puteri Ratih Paramastuti Ratna Noer, Etika Renata, Maria Dolorosa Sus Rizki, Mawarni Uli Rosha, Putri Tiara Sena Wahyu Purwanza, Sena Wahyu Septiasari, Ratih Mega Sidhin, Syaharani Sidin, Nur Mariyah Siti majidah Sukma, Guritan Indra Syahitdah, Rohmah Tsani, A. Fahmy Arif Yulia Puspitasari

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