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Kandungan Serat Pangan dan Gula Reduksi Kue Lumpur BitKlor Sebagai Alternatif Makanan Selingan Remaja Obesitas Arwin Muhlishoh; Dewi Kusumawati; NA Shofiyyatunnisak
Jurnal Gizi Kerja dan Produktivitas Vol 5, No 1 (2024): May
Publisher : Fakultas Kedokteran Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/jgkp.v5i1.25131

Obesitas dapat terjadi jika seseorang terbiasa mengkonsumsi kalori yang melebihi jumlah kalori yang dibakar. Makanan dengan kandungan serat yang tinggi dilaporkan juga dapat menurunkan berat badan, memberikan rasa kenyang yang lebih lama dan rendah kalori. Penelitian ini bertujuan untuk menganalisis kandungan serat pangan dan gula reduksi kue lumpur BitKlor (sari bit merah dan tepung daun kelor) sebagai alternatif makanan selingan remaja obesitas. Jenis penelitian eksperimental dengan menggunakan rancangan penelitian acak lengkap (RAL). Penelitian ini terdiri dari 3 (tiga) perlakuan dengan 2 pengulangan yaitu, F1 (40% sari bit merah : 0,2% tepung daun kelor), F2 (41% sari bit merah : 0,3% tepung daun kelor), F3 (42% sari bit merah : 0,4% tepung daun kelor). Data dianalisis menggunakan Anova dan jika terdapat perbedaan dilanjutkan uji Duncan. Rerata kandugan serat pangan total dari tiap formulasi adalah: F1 (8,41), F2 (9,18 gr), dan F3 (10,96 gr). Rerata kandungan gula pereduksi dari tiap formulasi adalah F1 (1,35), F2 (1,37) dan F3 (1,28). Terdapat pengaruh nyata subtitusi sari bit merah dan tepung daun kelor terhadap kandungan serat pangan dan gula pereduksi (p<0,000). F3 merupakan formulasi terpilih dimana tiap takaran sajinya dapat berkontribusi 14,8% (remaja putra) dan 18,9% (remaja putri) AKG serat pangan, serta dapat diklaim sebagai pangan olahan tinggi serat dan rendah gula

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

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.

PEMBERDAYAAN MASYARAKAT DALAM PEMANFAATAN PANGAN LOKAL SEBAGAI MAKANAN SELINGAN BAGI KELUARGA PENDERITA DIABETES MELITUS TIPE 2 Ismawanti, Zuhria; Ambarwati, Ria; Permatasari, Arvina Dian Wahyu; Firnanda, Tiara; Nafi'ah, Ulin; Zhurifa, Zahwa Mahda; Muhlishoh, Arwin; Permatasari, Oktavina
Asawika : Media Sosialisasi Abdimas Widya Karya Vol 10 No 1 (2025): Juni : Asawika
Publisher : LPPM Unika Widya Karya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37832/asawika.v10i1.199

Diabetes melitus (DM) merupakan salah satu penyakit tidak menular dengan prevalensi yang terus meningkat, disebabkan oleh berbagai faktor seperti penurunan produksi insulin, gaya hidup tidak sehat, dan obesitas. Pengabdian kepada masyarakat bertujuan untuk meningkatkan pengetahuan masyarakat tentang pencegahan DM melalui edukasi tentang konsumsi pangan lokal dan perilaku sehat. Kegiatan ini dilaksanakan di Kelurahan Kedungmundu, Kota Semarang, pada bulan Agustus 2024 dengan partisipasi 39 orang. Edukasi diberikan melalui penyuluhan menggunakan metode ceramah, diskusi, dan media booklet, yang berisi informasi tentang DM, diet yang dianjurkan, dan pemanfaatan pangan lokal. Hasil kegiatan menunjukkan peningkatan yang signifikan dalam pengetahuan masyarakat mengenai pencegahan DM, dengan skor post-test yang lebih tinggi dibandingkan pre-test. Peningkatan ini menunjukkan bahwa penyuluhan menggunakan ceramah dan media booklet efektif dalam menyebarkan informasi kesehatan. Dengan pengetahuan yang lebih baik, masyarakat diharapkan mampu mengadopsi perilaku sehat yang dapat menurunkan prevalensi DM, terutama melalui pemanfaatan pangan lokal. Kegiatan ini memberikan kontribusi penting dalam upaya promotif dan preventif untuk mengendalikan DM di lingkungan masyarakat..

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

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.

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

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.

EFEKTIFITAS PEMANFAATAN TELEHEALTH NURSING TERHADAP PENINGKATAN SELF-MANAGEMENT DI MASA PANDEMI COVID -19 PADA PASIEN DIABETES MELLITUS POSYANDU SEHAT MANUNGGAL KARTASURA Listrikawati, Martini; Batubara, Intan Maharani; Muhlishoh, Arwin; Kusumawati, Heni Nur; Fitriyani, Noor
Journal of Advanced Nursing and Health Sciences Vol. 4 No. 1, Januari 2023
Publisher : Universitas Kusuma Husada Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Indonesia is currently facing a triple burden of disease which adds to the problems in society. The problems that arise are not only about the outbreak of new infectious diseases, the outbreak of old infectious diseases and the increase in non-communicable diseases from time to time, but also problems arising from the interaction between the three. The prevalence of Diabetes Mellitus is increasing from year to year and has an impact on the patient's self-management. This study aims to determine the effectiveness of using telehealth nursing to improve Self Management during the COVID-19 pandemic in Diabetes Mellitus patients at Posyandu Sehat Manunggal Kartasura. This research method is a quasi-experimental one group pre test post test. The research instrument used is the DSMQ questionnaire sheet which is used to measure the self-management of diabetes mellitus patients at Kartasura Health Charity Clinic and the provision of telehealth nursing interventions. The data analysis method used in this study was univariate analysis related to patient characteristics data and bivariate analysis using Independent Sample t-test data analysis with p<0.05, which means that there is an effectiveness in using telehealth.

Synbiotic Soygurt Tempe Extract as A Functional Beverage Harti, Agnes Sri; Irdianty, Mellia Silvy; Muhlishoh, Arwin; Sutanto, Yusup Subagio
International Journal of Public Health Excellence (IJPHE) Vol. 4 No. 1 (2024): June-December
Publisher : PT Inovasi Pratama Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55299/ijphe.v4i1.1124

Synbiotic tempeh extract soyghurt is a Krenova (creative and innovative) food product because it is novelty and unique as healthy and safe food, functional food, fun for diet and one for all. The result of probiotic fermentation of Lactic Acid Bacteria (LAB) and based on synbiotic tempeh extract (rice bran and chitosan) which has multifunctional anti-hyperglycemia and anti-hypercholesterolemia properties. Research objective: to analyze the effectiveness of synbiotic tempeh soyghurt as a functional drink. The research method analyzes the nutritional content and quality of synbiotic tempeh soygurt products which refer to SNI 7552:2009 concerning flavored fermented milk. Data analysis used bivariate and multivariate Anova tests. The Hedonic test results showed a semi-solid texture, white color, synbiotic tempeh extract aroma, sour taste in the formulation with the addition of 15% skim milk, 1% chitosan, 1:1 ratio LAB starter mix and 5% inoculum. The results of physical chemical and mycobiological quality tests show that the synbiotic tempeh extract meets the quality test as a functional drink.

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

ABSTRAKÂ 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

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 â€“ 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.Â 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

ABSTRAKÂ 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% .

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