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All Journal Journal of Nutrition College Jurnal Riset Gizi Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) AcTion: Aceh Nutrition Journal Jurnal Gizi dan Pangan Soedirman (JGPS) GHIDZA: Jurnal Gizi dan Kesehatan Martabe : Jurnal Pengabdian Kepada Masyarakat Amerta Nutrition Jurnal Kreativitas PKM JURNAL GIZI DAN KESEHATAN ASAWIKA: Media Sosialisasi Abdimas Widya Karya Jurnal Pengabdian Kepada Masyarakat Ungu ( Abdi Ke Ungu) Muhammadiyah Journal of Nutrition and Food Science (MJNF) Abdi Geomedisains International Journal of Public Health Excellence (IJPHE) Indonesian Journal of Community Empowerment (IJCE) Media Gizi Ilmiah Indonesia Jurnal Riset Gizi Journal of Advanced Nursing and Health Sciences Jurnal Riset Gizi
Arwin Muhlishoh
Universitas Kusuma Husada Surakarta
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Education Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Journal : Jurnal Riset Gizi

 1 
Formulasi Cookies Lidah Kucing Substitusi Tepung Ikan Gabus Dan Tepung Kacang Hijau Sebagai Alternatif PMT Balita Gizi Kurang Muhlishoh, Arwin; Putri, Nova Anggita; Ma'rifah, Bahriyatul
JURNAL RISET GIZI Vol 12, No 2 (2024): November 2024
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v12i2.11888

Abstract

ABSTRAK Latar Belakang: Gizi buruk disebabkan oleh kekurangan energi, protein, dan penyakit infeksi yang mempengaruhi pertumbuhan dan balita. Salah satu pendekatan pengelolaan gizi pada balita kurang gizi adalah dengan memberikan makanan tambahan lokal, seperti tepung ikan gabus dan tepung kacang hijau, yang kaya akan energi dan protein.Tujuan: Untuk mengetahui pengaruh substitusi tepung ikan gabus dan tepung kacang hijau terhadap mutu organoleptik dan kandungan gizi kue lidah kucing sebagai makanan tambahan alternatif untuk balita gizi buruk umur 12-59 bulan.Metode: Penelitian eksperimental ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 perbandingan tepung terigu: tepung ikan gabus: tepung kacang hijau (F1 = 60%:20%:20%; F2 = 40%:20%:20%; F3 = 20%:40%:40%) dan 2 kali berulang. Data sifat organoleptik dianalisis menggunakan uji Kruskal-Wallis dan Mann-Whitney , sedangkan kandungan gizi dianalisis menggunakan uji Anova dan Duncan .Hasil : Hasil penelitian menunjukkan bahwa kedua bahan substitusi berpengaruh nyata terhadap uji hedonik rasa, uji mutu warna hedonik, dan kandungan gizi (p0,05), tetapi tidak berpengaruh nyata terhadap aroma, tekstur, aftertaste, sensasi rasa di mulut, uji warna hedonik, dan uji mutu rasa hedonik (p0,05). Formulasi terpilih F2 secara hedonik memiliki aroma, rasa, warna, dan aftertaste yang kurang disukai, dengan tekstur yang cukup disukai dan sensasi di mulut . Uji mutu hedonik menunjukkan aroma agak amis, rasa kacang, rasa pahit, agak asin, aroma harum, rasa manis, aftertaste , sensasi di mulut , tekstur agak renyah, dan warna coklat. F2 hah kadar abu 2,15%, udara 4,25%, protein 18,56%, lemak 23,76%, karbohidrat 51,30%, energi dari lemak 213,80 kkal, dan energi total 493,20 kkal. Kesimpulan: Cookies F2 memenuhi persyaratan sebagai makanan tambahan dan cookies Standar Nasional Indonesia kecuali kadar abu. Ukuran sajian 25 gram (5 lembar) memberikan kontribusi 10-15% dari angka kecukupan gizi (AKG) balita usia 12-59 bulan dan dapat dianggap sebagai cookies berprotein tinggi berdasarkan label informasi gizi untuk anak usia 1-3 tahun sebesar 71,38% .
Kualitas Diet Ibu Hamil Anemia dan Non Anemia Kusumawati, Dewi; Khoirunnisa, Rissa; Muhlishoh, Arwin
JURNAL RISET GIZI Vol 13, No 1 (2025): Mei 2025
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v13i1.12666

Abstract

Background: The incidence of anemia in pregnant women in Indonesia is still relatively high which has an impact on mothers and babies born. One of the causes of anemia in pregnancy is the inappropriate quantity and quality of diet.Objectives: This study aims to determine differences in the quality of the diet of anemic and non-anemic pregnant women.Methods: Observational study with a case control design. The sample population taken in this study were pregnant women with as many as 80 people. The number of samples was 54 pregnant women divided into 27 anemia groups and 27 non-anemic groups using purposive sampling technique. The time of research was September 2022 – February 2023. The instrument in this study was the Semi Quantitative-Food Frequency Questionnaire (SQ-FFQ), the Diet Quality Index (DQI) form. Data analysis used the Mann Whitney test. Results: The study showed that the average score for quality of diet in the anemic group was 52.18% (low), in the non-anemic group it was 65.48% (good). There were differences in the components of variation in the two groups (p=0.015). There were differences in the adequacy and moderation components in the two groups (p=0.000). There was no difference in the overall balance component in the two groups (p=1.000). There was a difference in the score of the quality of the diet for the anemic and non-anemic groups (p=0.000).Conclusions: There are differences in the quality of the diet of pregnant women in the anemic and non-anemic groups. In anemic pregnant women, the quality of the diet is lower than in non-anemic pregnant women. Pregnant women are expected to improve the quality of the diet consumed in order to achieve optimal health.
Formulasi Cookies Lidah Kucing Substitusi Tepung Ikan Gabus Dan Tepung Kacang Hijau Sebagai Alternatif PMT Balita Gizi Kurang Muhlishoh, Arwin; Putri, Nova Anggita; Ma'rifah, Bahriyatul
JURNAL RISET GIZI Vol. 12 No. 2 (2024): November 2024
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v12i2.11888

Abstract

ABSTRAK Latar Belakang: Gizi buruk disebabkan oleh kekurangan energi, protein, dan penyakit infeksi yang mempengaruhi pertumbuhan dan balita. Salah satu pendekatan pengelolaan gizi pada balita kurang gizi adalah dengan memberikan makanan tambahan lokal, seperti tepung ikan gabus dan tepung kacang hijau, yang kaya akan energi dan protein.Tujuan: Untuk mengetahui pengaruh substitusi tepung ikan gabus dan tepung kacang hijau terhadap mutu organoleptik dan kandungan gizi kue lidah kucing sebagai makanan tambahan alternatif untuk balita gizi buruk umur 12-59 bulan.Metode: Penelitian eksperimental ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 perbandingan tepung terigu: tepung ikan gabus: tepung kacang hijau (F1 = 60%:20%:20%; F2 = 40%:20%:20%; F3 = 20%:40%:40%) dan 2 kali berulang. Data sifat organoleptik dianalisis menggunakan uji Kruskal-Wallis dan Mann-Whitney , sedangkan kandungan gizi dianalisis menggunakan uji Anova dan Duncan .Hasil : Hasil penelitian menunjukkan bahwa kedua bahan substitusi berpengaruh nyata terhadap uji hedonik rasa, uji mutu warna hedonik, dan kandungan gizi (p<0,05), tetapi tidak berpengaruh nyata terhadap aroma, tekstur, aftertaste, sensasi rasa di mulut, uji warna hedonik, dan uji mutu rasa hedonik (p>0,05). Formulasi terpilih F2 secara hedonik memiliki aroma, rasa, warna, dan aftertaste yang kurang disukai, dengan tekstur yang cukup disukai dan sensasi di mulut . Uji mutu hedonik menunjukkan aroma agak amis, rasa kacang, rasa pahit, agak asin, aroma harum, rasa manis, aftertaste , sensasi di mulut , tekstur agak renyah, dan warna coklat. F2 hah kadar abu 2,15%, udara 4,25%, protein 18,56%, lemak 23,76%, karbohidrat 51,30%, energi dari lemak 213,80 kkal, dan energi total 493,20 kkal. Kesimpulan: Cookies F2 memenuhi persyaratan sebagai makanan tambahan dan cookies Standar Nasional Indonesia kecuali kadar abu. Ukuran sajian 25 gram (5 lembar) memberikan kontribusi 10-15% dari angka kecukupan gizi (AKG) balita usia 12-59 bulan dan dapat dianggap sebagai cookies berprotein tinggi berdasarkan label informasi gizi untuk anak usia 1-3 tahun sebesar 71,38% .
Kualitas Diet Ibu Hamil Anemia dan Non Anemia Kusumawati, Dewi; Khoirunnisa, Rissa; Muhlishoh, Arwin
JURNAL RISET GIZI Vol. 13 No. 1 (2025): Mei 2025
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v13i1.12666

Abstract

Background: The incidence of anemia in pregnant women in Indonesia is still relatively high which has an impact on mothers and babies born. One of the causes of anemia in pregnancy is the inappropriate quantity and quality of diet.Objectives: This study aims to determine differences in the quality of the diet of anemic and non-anemic pregnant women.Methods: Observational study with a case control design. The sample population taken in this study were pregnant women with as many as 80 people. The number of samples was 54 pregnant women divided into 27 anemia groups and 27 non-anemic groups using purposive sampling technique. The time of research was September 2022 – February 2023. The instrument in this study was the Semi Quantitative-Food Frequency Questionnaire (SQ-FFQ), the Diet Quality Index (DQI) form. Data analysis used the Mann Whitney test. Results: The study showed that the average score for quality of diet in the anemic group was 52.18% (low), in the non-anemic group it was 65.48% (good). There were differences in the components of variation in the two groups (p=0.015). There were differences in the adequacy and moderation components in the two groups (p=0.000). There was no difference in the overall balance component in the two groups (p=1.000). There was a difference in the score of the quality of the diet for the anemic and non-anemic groups (p=0.000).Conclusions: There are differences in the quality of the diet of pregnant women in the anemic and non-anemic groups. In anemic pregnant women, the quality of the diet is lower than in non-anemic pregnant women. Pregnant women are expected to improve the quality of the diet consumed in order to achieve optimal health.
Hubungan Kualitas Diet, Indeks Massa Tubuh (IMT), Dan Kualitas Tidur dengan Kejadian Hipertensi Pada Dewasa Asriyani, Anisa; Rose, Sophia; Bahriyatul Ma'rifah; Arwin Muhlishoh
JURNAL RISET GIZI Vol. 13 No. 2 (2025): November 2025
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v13i2.13192

Abstract

Background: Breast cancer is the most prevalent cancer in Indonesia and the leading cause of cancer-related mortality. Low hemoglobin levels are a common negative prognostic factor in cancer patients, influenced by chemotherapy, nutritional status, and deficiencies in hemoglobin-forming nutrients. Objective: This study aimed to examine the association between protein, iron, and vitamin C intake, nutritional status, and frequency of chemotherapy with hemoglobin levels in breast cancer patients, and to assess differences in the consumption of nutrient-rich food sources between patients with low and normal hemoglobin levels at Dharmais Cancer Hospital, Jakarta. Methods: A cross-sectional design was applied from 11 November to 6 December 2024 involving 90 purposively selected respondents. Data were collected through interviews using a semi-quantitative food frequency questionnaire (SQ-FFQ). Correlation analyses were performed using Pearson and Spearman tests, while differences were analyzed using the Mann–Whitney test. Results: Most respondents were in early elderly age (45–59 years). A significant and strong correlation was found between protein, iron, and vitamin C intake and hemoglobin levels (p=0.0001), while nutritional status (p=0.090) and frequency of chemotherapy (p=0.222) were not significantly associated with hemoglobin levels. Significant differences were found in the consumption of chicken (p=0.006), chicken liver (p=0.006), tempeh (p=0.046), spinach (p=0.010), guava (p=0.000), and papaya (p=0.032) between patients with low and normal hemoglobin levels. Conclusion: Indicating that protein, iron, and vitamin C intake were associated with hemoglobin levels, while nutritional status and chemotherapy frequency were not.
Co-Authors Adhi Wardhana Adi Magna Patriado Nuhriawangsa Agnes Sri Harti Ahmawati, Yeni Atika Aryanti Setyaningsih Asriyani, Anisa Assidhiq, Mohammad Reza Aurelia, Lutvica Cery Bahriyatul Ma'rifah Bestina, Afrida Arayani Brian Wasita Crisdian, Hanugrah Crisdian Ardya Dewi Kusumawati, Dewi Dyah Nur Subandriani, Dyah Nur Estuasih Dyah Pertiwi, Estuasih Dyah Firnanda, Tiara Fitriyanti, Addina Rizky Hanugrah Ardya C.S Hanugrah Crisdian Ardya Crisdian Heni Nur Kusumawati Heni Nur Kusumawati Ihsani, Arina Nurul Inayatush Sholihah Intan Maharani Batubara Intan Maharani Sulistyawati Batubara Ismawanti, Zuhria Khoirunnisa, Rissa Kore, Yustina Ma'rifah, Bahriyatul Martini Listrikawati Ma’rifah, Bahriyatul Mellia Silvy Irdianty, Mellia Silvy Myisha Azizah N, Nastitie Cinintya Nafi'ah, Ulin Nastitie Cinintya Nurzihan Noor Fitriyani Nupitasari, Putri Oktavina Permatasari Oliva Virvizat Prasastin Penasih, Dian Putri Permatasari, Arvina Dian Wahyu Permatasari, Oktavina Pitaloka, Ira Maya Puput Indah Parwati Putri, Nova Anggita Ratika Marchelaona Ria Ambarwati Rose, Sophia Safitri, Anisa Nur Selma Avianty Sunarto Sunarto Yusup Subagio Sutanto Zhurifa, Zahwa Mahda Zuhria Ismawanti Zuhria Ismawanti