Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Jurnal Pengabdian Dharma Bakti Journal SAGO Gizi dan Kesehatan
Sutoyo, Rr.Lieliesnaini Octaviariani
Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro, Semarang
Humanities Computer Science & IT Dentistry Economics, Econometrics & Finance Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Edukasi Penyusunan Menu Makan bagi Atlet Sepak Bola di PS Mlati Puspaningtyas, Desty Ervira; Fitrianingtyas, Fitrianingtyas; Sutoyo, Rr.Lieliesnaini Octaviariani
Jurnal Pengabdian Dharma Bakti VOL 1, NO 2 (2018): AGUSTUS 2018
Publisher : Universitas Respati Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (476.355 KB) | DOI: 10.35842/jpdb.v1i2.51

Abstract

Sepak bola merupakan olahraga yang paling diminati oleh semua kalangan. Keberhasilan suatu tim sepak bola dalam sebuah pertandingan menggambarkan capaian prestasi tim. Pada beberapa kesempatan, olahraga ini memiliki prestasi yang baik, namun tidak jarang sepak bola menunjukkan prestasi yang kurang baik. Perbaikan asupan gizi merupakan suatu upaya yang dapat dilakukan untuk meningkatkan prestasi atlet sepak bola. Permasalahan utama yang sering terjadi adalah masih kurangnya pengetahuan dan pemahaman atlet mengenai gizi pada kondisi olah raga. Pemberian edukasi gizi pada atlet diharapkan mampu meningkatkan pengetahuan dan kesadaran atlet akan pentingnya pemenuhan kebutuhan gizi untuk menunjang prestasi atlet. Pengabdian masyarakat yang dilakukan merupakan edukasi gizi seimbang, edukasi pengaturan konsumsi cairan, dan edukasi penyusunan menu makan. Pengabdian masyarakat dilakukan terhadap 21 atlet sepak bola PS Mlati pada tanggal 10 Mei 2018 di Aula Desa Sendangadi Kecamatan Mlati Kabupaten Sleman Yogyakarta. Edukasi mengenai penyusunan menu makan dapat memberikan gambaran mengenai pemilihan makanan yang tepat bagi atlet. Kata kunci: sepak bola, edukasi, gizi seimbang, kebutuhan cairan, penyusunan menu
Efek suplementasi kombinasi bawang putih, jahe merah, dan beras ragi merah (BJR-22) terhadap kadar kolesterol LDL pasien stroke dengan dislipidemia Lieliesnaini Octaviariani Sutoyo; Rihadatul Aisy; Dicky Rinaldi; Retnaningsih Retnaningsih; Santoso Jaeri
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 1 (2023): Desember
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i1.1301

Abstract

Background: Stroke is the second leading cause of death worldwide, a significant contributor to disability, and the leading cause of stroke prevention by controlling risk factors. Dyslipidemia is a high risk of plaque buildup in the cell wall. An alternative search must be performed to prevent recurrent stroke events and to improve survival without disability. Nutraceuticals such as garlic (Allium sativum), red ginger (Zingiber officinale Roxb. var. rubrum Rosc.), and red yeast rice (Monascus purpureus) contain active compounds that inhibit HMG-CoA activity and limit the rate of cholesterol synthesis.Objectives: To analyze the effect of red ginger, garlic, and red yeast rice on low-density lipoprotein cholesterol (LDL-C) levels in ischemic stroke patients with dyslipidemia.Methods: Quasi-experimental research was conducted in a double-blinded manner. The study was conducted on outpatients at the Neurology Clinic of Dr. Kariadi Hospital Semarang, Central Java, from September to December 2022. Forty subjects with ischemic stroke and dyslipidemia were divided into intervention (20 subjects) and control (20 subjects) groups using consecutive sampling techniques. The intervention was conducted for 30 days. The intervention group received supplementation with a combination of garlic 225 mg, red ginger 125 mg of red ginger, 250 mg of 3x/day and statin for 30 days, while the control group received a placebo and statin. Lipid profile measurements were conducted at the Central Lab of Dr. Kariadi Hospital, Semarang, India. Data were analyzed using Fisher-Exact, Wilcoxon, and paired t-tests at a 95% CI.Results:  The average LDL level before intervention was 152,0 ± 58,54, and after the intervention was 89,0 ± 27,07 (mg/dL). Before the intervention, The intermediate cholesterol level was 207,6 ± 37,6 to 164,5 ± 45,58. There was a significant improvement in LDL-C (p= 0,000) and cholesterol (p= 0,001).Conclusion: Supplementation with a combination of garlic, red ginger, and red yeast rice is effective in reducing  LDL cholesterol levels
Co-Authors Desty Ervira Puspaningtyas Dicky Rinaldi Fitrianingtyas, Fitrianingtyas Retnaningsih Retnaningsih Rihadatul Aisy Santoso Jaeri