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All Journal AcTion: Aceh Nutrition Journal Argipa (Arsip gizi dan Pangan) Muhammadiyah Journal of Geriatric
Rahayu, Nur Setiawati
Unknown Affiliation
Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology Neuroscience Public Health

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Hubungan Konsumsi Gula, Garam, Lemak dan Sedentary Lifestyle Terhadap Tekanan Darah Pada Usia Dewasa Ferencia, Chika; Rahayu, Nur Setiawati; Purwaningtyas, Desiani Rizki
Muhammadiyah Journal of Geriatric Vol. 4 No. 2 (2023): Muhammadiyah Journal of Geriatric
Publisher : Faculty of Medicine and Health Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/mujg.4.2.117-128

Abstract

Latar Belakang: Hipertensi merupakan keadaan dimana seseorang mengalami tekanan darah di atas normal. Berdasarkan hasil Riskesdas 2018 menunjukan prevalensi hipertensi di Indonesia mencapai sebesar 34,1 %. Prevalensi hipertensi tahun 2018 di Jakarta Pusat yaitu mencapai 39 %. Tujuan: Penelitian ini bertujuan untuk mengetahui hubungan konsumsi gula, garam, lemak dan sedentary lifestyle dengan kejadian hipertensi pada usia dewasa di Kelurahan Kampung Rawa Jakarta pusat. Penelitian ini dilakukan pada bulan September 2022. Metode: Penelitian ini menggunakan metode penelitian cross sectional. Penelitian ini juga menggunakan instrumen kuesioner asupan food recall dan menggunakan kuesioner sedentary lifestyle yang dianalisis menggunakan uji chi-square. Penentuan sampel menggunakan teknik stratified random sampling dengan total 81 responden. Hasil: Pada penelitian ini didapatkan hasil yang berhubungan dengan tekanan darah adalah variabel konsumsi gula (p value 0,012, OR 7,69), variabel konsumsi garam (p value 0,031, OR 5,49), variabel konsumsi lemak (p value 0,023, OR 9,484) dan variabel Sedentary lifestyle (p value 0,045, OR 5,08) memiliki hubungan yang signifikan dengan tekanan darah pada usia dewasa. Simpulan: Terdapat hubungan antara konsumsi gula, garam, lemak dan sedentary lifestyle dengan kejadian tekanan darah pada orang dewasa.
KANDUNGAN GIZI DAN SERAT PADA TEPUNG GAYAM Rahayu, Nur Setiawati; Safitri, Debby Endayani; Sulaeman, Ahmad; Setiawan, Budi
ARGIPA (Arsip Gizi dan Pangan) Vol 9 No 1 (2024)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v9i1.14541

Abstract

Gayam is one of the foodstuffs in the legume group typical of Indonesia, the less varied processing makes gayam less popular. Nowadays, people are starting to consume plant-based foods, because they are considered to have more health benefits. This makes gayam an opportunity to be reintroduced to the wider community. This study aims to analyze the nutritional content of gayam which has gone through the grinding process to see its potential as a local food ingredient that can provide health benefits. This research uses an experimental laboratory study design with a completely randomized design and sample testing is done in duplicate. The result of this study is gayam that has gone through the process of pressing and sieving with a density level of 80 mess has a carbohydrate content of 74.59%, protein 9.49%, fat 3.62% and fiber 13.79%. When compared to other types of flour on the market, such as rice bran flour, corn flour and other legume flour, gayam has a higher fiber content, thus making gayam a potential functional food ingredient.
Analysis hedonic and sensory profile of gayam flour-based velva (Inocarpus fagifer) as a local food product inovation Rahayu, Nur Setiawati; Sulaeman, Ahmad; Setiawan, Budi; Fakhrudin, Mokhamad
AcTion: Aceh Nutrition Journal Vol 10, No 2 (2025): June
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i2.2435

Abstract

Velva is a cold and sweet food made from vegetable and fruit puree, in this study the making of velva was modified by using gayam flour to increase the fiber content. Gayam is a local food ingredient that is abundant and has high nutritional and fiber content. This study aimed to determine the sensory attributes that appear and the selected velva products based on panelist assessments. This study was conducted at the IPB Dramaga Campus between June and December 2024. Quantitative Descriptive Analysis (QDA) was used to assess the sensory profile, whereas hedonic testing was conducted using a survey. Panelists for the QDA analysis used trained panelists who had gone through a series of selections; thus, eight trained panelists were obtained for hedonic testing using 35 semi-trained panelists. The results of the QDA test were analyzed descriptively, and the results of the hedonic test were tested using ANOVA. Based on the analysis, the results obtained were significantly different for each sensory attribute of the velva product; the highest difference was in the taste attribute with an F value of 11,22 and a p value of 0,000. Conclusion: Sample A3K2 was a Velva product with the best sensory profile and acceptance by the respondents
Co-Authors Ahmad Sulaeman Budi Setiawan Fakhrudin, Mokhamad Ferencia, Chika Purwaningtyas, Desiani Rizki Safitri, Debby Endayani