Garuda - Garba Rujukan Digital

p-Index From 2020 - 2025

0.817

P-Index

This Author published in this journals

All Journal JURNAL GIZI INDONESIA Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Abdimas Madani dan Lestari (JAMALI) Sport and Nutrition Journal Indonesian Journal of Community Empowerment (IJCE)

Purbowati, Purbowati

Unknown Affiliation

Author-ID : 1145564

Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Health Professions Medicine & Pharmacology Public Health Other

Published : 6 Documents Claim Missing Document

Claim Missing Document

Articles

Pengaruh jamur tiram putih (pleurotus ostreatus) terhadap kadar glukosa darah, profil lipid dan kadar MDA pada tikus (rattus norvegicus) diabetes melitus Purbowati, Purbowati; Johan, Andrew; RMD, RA Kisdjamiatun
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 4, No 2 (2016)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background : Diabetes mellitus is a chronic disease caused by acquired deficiency in insulin production by the pancreas, or by the ineffectiveness of using the produced insulin. Oyster mushroom (Pleurotus ostreatus) can help lower blood glucose levels, improve lipid profile and reduce levels of MDA.Objective : to analyze the effect of oyster mushroom on blood glucose levels, lipid profile and MDA levels in STZ induced rats as type 1 DM model. Methods : thirty Sprague Dawley rats were randomly divided into 3 groups: one positive group (1) and two treated group which received 100 mg/kgBB (2) and 200 mg/kgBB (3) oyster mushroom extract, respectively. The interventions were carried out for 30 days. The examination of blood glucose levels, lipid profile and MDA levels was before and after the intervention. The differences inthe datapre-post interventions were analyzed by paired t-test, whereas the differences between the groups were analyzed by one-way ANOVA and kruskal wallis followed by post hoc analysis. Results : the treatment group experienced a decrease in blood glucose levels, total cholesterol, LDL cholesterol, triglycerides, MDA and an increase in HDL cholesterol levels post-intervention (p < 0,001). Oyster mushroom extract with the dose of 200 mg/kg was more effective in lowering blood glucose levels, MDA levels and improving lipid profiles (p < 0,001).Conclusion : Oyster mushrooms administration lowers blood glucose levels, total cholesterol, LDL cholesterol, triglycerides, MDA and increases HDL cholesterol levels.Â

Lingkar lengan atas dan panjang ulna sebagai parameter antropometri untuk memperkirakan berat badan dan tinggi badan orang dewasa Mulyasari, Indri; Purbowati, Purbowati
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 7, No 1 (2018)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background: Weight (Wt) and height (Ht) can be estimated by using mid-upper arm circumference (MUAC) and ulna length (UL). The formula for estimating Wt and Ht that has been formulated is mostly using subjects not Asian especially Indonesian.Objectives : derived linear regression equations to estimate Wt and Ht from MUAC and UL for Indonesian adultsMethods : The study design was cross sectional study. Population of this study was student of Health Science and Nursing Faculty Ngudi Waluyo University. The sample consisted of 303 students 19-29 years old. Research instruments were digital weight scale, microtoise, and metline. Correlation was tested using Pearson analysis. Linear regression equations was derived from linear regression analysis.Results: Wt estimation was significantly correlated with Wt (r=0.917, p<0.0001). Ht estimation was significantly correlated with Ht (r= 0.812, p<0.0001). Estimation Wt = 2.863 MUAC (cm) â€“ 4.019 sex -14.533 (R2=0.84, SEE=4.90). Estimation Ht = 2.525 UL (cm) â€“ 5.828 sex + 99.384 (R2=0.66, SEE=3.92). Male=0, female = 1.Conclusion: The regression equations can be used as alternative to estimate Wt and Ht from MUAC and UL for Indonesian adults.

Perilaku Merokok dan Jenis Kelamin Laki-Laki sebagai Determinan Kejadian Hipertensi pada Tenaga Kerja di PTPN IX Ngobo, Karangjati, Kabupaten Semarang Afiatna, Puji; Purbowati, Purbowati
Sport and Nutrition Journal Vol 2 No 1 (2020): Sport and Nutrition Journal
Publisher : Program Studi Gizi Jurusan Ilmu Kesehatan Masyarakat Fakultas Ilmu Keolahragaan Universitas Negeri Semarang (UNNES) bekerjasama dengan Persatuan Ahli Gizi (PERSAGI)

Background : Healthy physical condition will support the optimal productivity. Hypertension is a non-communicable disease which is one of the problems in public health in Indonesia. Hypertension can cause an increase in morbidity and mortality rates, as well as decrease the economy and work productivity. Objective : To identify determinants of the hypertension in the workforce at PTPN IX Ngobo, Karangjati, Semarang Regency. Methods : This research is an analytical research with cross-sectional approach. There were 75 people as samples with age range of 18-57 years old taken by consecutive sampling method. Blood pressure was measured using a digital tensimeter. Nutritional status was determined based on Body Mass Index (BMI). Body fat percentage and visceral fat were measured with Bio Impedance Analysis (BIA) tool. Data on intake adequacy were collected by conducting interviews using the Semi Quantitative Food Frequency Questionnaire (SQFFQ). Other variables were work load, work shift, number of family members who were dependent, economic status and smoking behavior. Data analysis was performed using multivariate logistic regression test. Results : 70.7% of the subjects were male. 60% of subjects had hypertension. The mean age of the subjects was 41.44 years, most of which fall into the category of late adulthood (64%). There are two factors that mostly influence the hypertension, which are gender (male) and smoking behavior that can be used to predict the hypertension. The probability of a worker who smokes and is male to suffer hypertension is 68.5%.

Pengaruh Suhu dan Lama Penyimpanan terhadap Kadar Glukosa pada Nasi Putih Purbowati, Purbowati; Anugrah, Riva Mustika
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 4, No 1 (2020)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2020.4.1.4565

This study aimed to understand the difference of glucose levels in electrical strored rice i.e. rice cooker and the glucose level of rice stored at room temperature at 0, 6, and 12 hours. This study used a completely randomized design (CRD) with 2 treatment groups (electrical stored rice and room temperature stored rice). Storage time is 0, 6, and 12 hours. Each treatment was conducted with 3 repetitions. The glucose levels were measured using spectrophotometry method. The Kruskal Wallis test was used to analyze the glucose level difference of 2 treatment groups. The glucose level electrical stored rice at 6, and 12 hours storage were 3,31%, and 2,16% consecutively. Whereas the glucose level room temperature stored rice at 6 and 12 hours storage were 2,60% and 2,16% respectively. Bivariate analysis showed that there were significant differences of the glucose levels at 6 hours storage, however there was no significant difference at 12 hours storage. There was a massive decrease of the glucose levels during storage for both of the treatment groups.Â Tujuan penelitian ini untuk mengetahui perbedaan kadar glukosa nasi yang disimpan di rice cooker dan nasi yang disimpan pada suhu ruang dengan waktu simpan selama 0, 6, dan 12 jam. Penelitian ini menggunakan desain rancangan acak lengkap (RAL) dengan 2 kelompok perlakuan (nasi yang disimpan di dalam rice cooker dan nasi yang disimpan pada suhu ruang). Variabel waktu penyimpanan adalah 0, 6, dan 12 jam. Masing-masing pengujian dilakukan dengan 3 kali pengulangan. Kadar glukosa diukur menggunakan metode spektrofotometri. Uji Kruskal Wallis digunakan untuk menganalisa perbedaan kadar glukosa nasi yang disimpan di dalam rice cooker dan nasi yang disimpan pada suhu ruang. Kadar glukosa nasi yang disimpan di rice cooker pada penyimpanan selama 6 dan 12 jam yaitu berturut-turut 3,31 %, dan 2,16 %. Sedangkan kadar glukosa nasi yang disimpan pada suhu ruang selama 6 dan 12 jam adalah 2,60 % dan 2,16 %. Analisis bivariat menunjukkan adanya perbedaan kadar glukosa pada nasi yang disimpan di dalam rice cooker dan nasi yang disimpan pada suhu ruang pada penyimpanan selama 6 jam, tetapi tidak ada perbedaan kadar glukosa yang signifikan pada penyimpanan selama 12 jam. Terjadi penurunan kadar glukosa pada nasi selama penyimpanan, baik yang disimpan di dalam rice cooker maupun pada di suhu ruang.

Pemberian Informasi Tentang Pemeriksaan Payudara Sendiri (Sadari) Pada Remaja Masruroh, Masruroh; Cahyaningrum, Cahyaningrum; Hirawati, Heni; Purbowati, Purbowati
INDONESIAN JOURNAL OF COMMUNITY EMPOWERMENT (IJCE) Vol. 3 No. 2 (2021): Indonesian Journal of Community Empowerment November
Publisher : UNIVERSITAS NGUDI WALUYO

Detection of cancer can be done with breast self-examination or known as BSE. Breast self-examination (BSE) is an easy examination that every woman can do and can be done on her own. This action is important because almost 85% of abnormalities in the breast are actually found for the first time by the patient through a proper breast self-examination. This community service activity aims to increase students' motivation to carry out breast self-examination. The activity of providing information about breast self-examination was carried out at SMK Harapan Mulya Brangsong. The number of students who participated in the activity was 40 students. The results of the pretest showed that most of the students had less knowledge about breast self-examination as much as 25%. The results of the posttest showed that most of the students had knowledge in the good category of 45%. Socialization of the practice of breast self-examination is very important, so it is necessary to conduct health education about breast self-examination. Suggestions to the Harapan Mulya Vocational School to cooperate with the health workers so that they can provide continuous health problem counseling to the students of Harapan Mulya Brangsong Vocational School.ABSTRAKDeteksi kanker dapat dilakukan dengan pemeriksaan payudara sendiri atau yang dikenal dengan SADARI. Pemeriksaan payudara sendiri (SADARI) adalah pemeriksaan yang mudah yang bisa dilakukan setiap wanita dan bisa dilakukan sendiri. Tindakan ini penting karena hampir 85% kelainan di payudara justru ditemukan pertama kali oleh penderita melalui pemeriksaan payudara sendiri dengan benar. Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan motivasi para siswa untuk melakukan pemeriksaan payudara sendiri ( SADARI) tiap bulannya.. Kegiatan pemberian informasi tentang pemeriksaan payudara sendiri dilaksanakan di SMK Harapan Mulya Brangsong. Jumlah siswa yang mengikuti kegiatan sebanyak 40 siswa. Hasil prestest didapatkan sebagian besar siswi mempunyai pengetahuan kurang tentang pemeriksaan payudara sendiri sebanyak 25%. Hasil posttest didapatkan sebagian besar siswi mempunyai pengetahuan dalam kategori baik sebesar 45%.Sosialisasi praktik pemeriksaan payudara sendiri dan sangatlah penting, sehingga perlu dilakukan pendidikan kesehatan tentang pemeriksaan payudara sendiri . Saran kepada Pihak SMK Harapan Mulya supaya bekerjasama keapada pihak tenaga kesehatan supaya dapat memberikan penyuluhan masalah kesehatan secara kontinyu kepada para siswa siswa SMK Harapan Mulya Brangsong.

A Produksi parselai (selai Parijoto) sebagai upaya pemanfaatan tanaman lokal melalui pemberdayaan ekonomi kreatif kelompok Aisyiyah Bakalan Krpayak Kudus : Indonesia Mundriyastutik, Yayuk; Purbowati, Purbowati; Mustaqim, Yunus; Solikhati, Anisa; Bertama, Evyan Vanessha Sashum; Wibowo, Arbi Suryo; Saputro, Wahyu Aditya
Jurnal Abdimas Madani dan Lestari (JAMALI) Volume 07, Issue 01, Maret 2025
Publisher : UII

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/jamali.vol7.iss1.art3

Parijoto jam is an innovative food product that comes from parijoto fruit, a typical fruit of Kudus City. Mothers who are members of the Aisyiyah Branch of Bakalan Krapyak Kudus Village have entrepreneurial potential in the field of food products. The aim of the service is to improve partners' skills in making parijoto jam (parsley) and marketing it as a typical Kudus food preparation. The process of making this jam uses heating and sugaring methods, sugaring is what makes the jam product have a longer shelf life. The parijoto jam product produced has a sweet, sour taste and has a thick texture according to jam standards and has a shelf life of 2 months at room temperature. The training activity was carried out for two days, the first day was socialization about the benefits and methods of processing parijoto fruit, followed by demonstrations and joint practice in making parsley. On the second day, training was held on how to market products, apply for production permits and halal certificates. A total of 30 participants took part in the activity. Evaluate activities with methods pre and post-test, and by asking participants questions about the material. The result was an increase in participants' knowledge after being given socialization and training, namely the average score pre-test 29 increased to 42 after training. Some participants were also able to answer questions correctly. Furthermore, it is necessary to provide assistance in the implementation of production and business sustainability by participants.

Co-Authors Afiatna, Puji Andrew Johan Bertama, Evyan Vanessha Sashum Cahyaningrum, Cahyaningrum Indri Mulyasari Masruroh MASRUROH RA Kisdjamiatun RMD, RA Kisdjamiatun Riva Mustika Anugrah Saputro, Wahyu Aditya Solikhati, Anisa Wibowo, Arbi Suryo Yayuk Mundriyastutik, Yayuk Yunus Mustaqim, Yunus

Title

Found 6 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 6 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 6 Documents
Search