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All Journal Jurnal Gizi Journal of Nutrition College Jurnal Teknologi Pangan dan Gizi Jurnal Ilmu Kesehatan Masyarakat Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Sehat Mandiri Sport and Nutrition Journal NUTRIENT JURNAL GIZI Proceeding International Health Conference
Kasmiyetti, Kasmiyetti
Department Of Nutrition Padang Health Polytechnic Ministry Of Health
Computer Science & IT Environmental Science Health Professions Medicine & Pharmacology Public Health Other

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Pengetahuan Pengaturan Makan Atlet dan Persen Lemak Tubuh terhadap Kebugaran Jasmani Atlet Kurnia, Dilla Indah; Kasmiyetti, Kasmiyetti; Dwiyanti, Defriani
Sport and Nutrition Journal Vol 2 No 2 (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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/spnj.v2i2.39001

Abstract

Kebugaran yang kurang dapat ditingkatkan jika pemberian gizi secara optimal diatur dan dipelihara. Pengetahuan gizi khususnya pengaturan makan, berguna dalam memberikan pengetahuan mengenai makanan yang menjaga kondisi tubuh agar tetap bugar. Persen lemak tubuh dalam batas normal akan memengaruhi tingkat kebugaran atlet.Penelitian ini bertujuan untuk melihat hubungan pengetahuan terkait pengaturan makan atlet dan persen lemak tubuh terhadap kebugaran jasmani atlet beladiri PPLP Sumatera Barat. Penelitian ini merupakan penelitian analitik, menggunakan desain penelitian cross sectional. Populasi dalam penelitian ini yaitu atlet beladiri dengan jumlah sampel 46 orang. Data pengetahuan terkait pengaturan makan atlet didapat melalui wawancara serta dilakukan pengukuran persen lemak tubuh dengan skinfold caliper dan nilai kebugaran jasmani dengan tes bleep. Hasil penelitian menujukkan bahwa kebugaran jasmani atlet 84,8 % bugar serta 76,1% sampel dengan persen lemak tubuh normal dan 93,5% sampel dengan pengetahuan kurang. Ada hubungan yang bermakna antara persen lemak tubuh terhadap kebugaran jasmani dan tidak terdapat hubungan pengetahuan terkait pengaturan makan atlet terhadap kebugaran jasmani.
KUALITAS DAN DAYA TERIMA YOGHURT SARI BUAH NAGA MERAH UNTUK PENDERITA HIPERKOLESTEROLEMIA Kasmiyetti, Kasmiyetti; Amri, Zul; Hasneli, Hasneli; Rahmayeni, Susi; Mushollini, Fitria
Jurnal Teknologi Pangan dan Gizi Vol 20, No 1 (2021)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v20i1.2766

Abstract

Salah satu faktor risiko terjadinya penyakit kardiovaskuler adalah hiperkolesterolemia. Buah Naga Merah mengandung antioksidan tinggi yang diyakini dapat menurunkan kadar kolesterol. Penelitian ini bertujuan mengetahui mutu organoleptik, mutu kimia dan daya terima yoghurt dengan penambahan sari buah naga merah sebagai minuman fungsional bagi penderita hiperkolesterolemia. Desain experiment quasy, rancangan non randomized control group design 1 kontrol dan 3 perlakuan. Uji tingkat kesukaan pada 30 panelis terlatih dan uji daya terima 30 pasien hipekolesterolemia. Uji sidik ragam 5 %, hasil analisa menunjukkan tidak ada perbedaan nyata tiap perlakuan terhadap mutu organoleptik dengan penambahan sari buah naga merah. Total bakteri asam laktat memenuhi SNI dan Daya Terima 96%. Perlu penelitian lanjutan untuk memeriksakan kadar Pb dan daya simpan yoghurt penambahan sari buah naga.
Konsumsi Bahan Makanan Sumber Karbohidrat dan Buah Indeks Glikemik Tinggi dengan Kejadian DM Kasmiyetti Kasmiyetti; Dian Febry Yomi
Jurnal Sehat Mandiri Vol 13 No 2 (2018): Jurnal Sehat Mandiri, Volume 13, No.2 Desember 2018
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (82.572 KB) | DOI: 10.33761/jsm.v13i2.67

Abstract

Diabetes Mellitus occupy as the fourth largest cause of death in Padang. Based on data from Puskemas Nanggalo Padang in 2013, there were 1.012 people (2.7%) who suffered from diabetes mellitus. The glycemix index is defined as the level of food according to their effect on blood sugar levels. The aim of this research was to determine the relationship of consumption food sources of carbohydrates and fruit high glycemic index of diabetes mellitus tipe II outpatients in Puskesmas Nanggalo Padang in 2016. Using cross sectional design, the participants of this research were taken with accidental sampling method, as may as 50 peoples. Data of patients were collected through interviews, while the consumption patterns measure by using the Form Food Frequency (FFQ). The statistical test used is chi-square test with 95% confidence level. The results of analysis there are significant correlation between consumption food sources of high-glycemic carbohydrate with the incidence of diabetes mellitus tipe II, there are no significant correlation between consumption food sources of high-glycemic fruit with the incidence of diabetes mellitus. Based on the results, the health center was suggested to provide a nutrition counseling of glycemic index and refer diabetes patients to a dietitian for get an education about dietary management to reduce the incidence of diabetes mellitus. Keywords:
The Corelation of Somatotype and Macronutrient intake with the Physical Fitness of PPLP Sport Game Athletes in West Sumatra Zulfah Rahmah; Defriani Dwiyanti; Iswanelly Mourbas; Eva Yuniritha; Kasmiyetti Kasmiyetti
Jurnal Gizi Vol 9, No 2 (2020): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.9.2.2020.%p

Abstract

Achievement of athlete in PPLP has not given good results, and even tends to decline. Physical fitness is an important factor in achievement. Among the factors that affect fitness are somatotype and nutrient intake. Suitable somatotype and balanced nutritional intake will support good performance. The purpose of this study was to study the relationship of somatotype and physical and macro nutrition intake in athletes. This study uses a cross-sectional design with a total sample of 37 people taken in total sampling. Somatotype were taken using the Heart Carter method, intake data with a 3x24 hour food recall method, and fitness data used the bleep test. Data were processed using SPSS to see the relationship of somatotype with fitness were analyzed by Chi-square statistical tests and correlation pearson test to see the relationship of macro nutrient intake with fitness. The results showed that most of them had ectomorph somatotype balance, the average nutrient intake was in the good category except that air was lacking (51,4%.%). Most athletes are in the fitter category with an average fitness of 52,12 mL/ kg /minute. Bivariate results showed that there was no relationship between somatotype and fitness but there was a relationship between macro-nutrient intake and fitness.
Hubungan Somatotype dan Asupan Gizi Makro dengan Kebugaran Jasmani Atlet Zulfah Rahmah; Defriani Dwiyanti; Iswanelly Mourbas; Eva Yuniritha; - Kasmiyetti
Jurnal Gizi Vol 9, No 2 (2020): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.9.2.2020.189-200

Abstract

Physical fitness is factor to achieve achievement. Based on data of PPLP West Sumatra in 2018 is 30.6% of athletes included in the category less. Some factors that affect fitness are somatotype and nutritional intake. Somatotypes and balanced nutritional intake will support better sports performance This research aims to determine the correlation between somatotype and macronutrient intake with physical fitness.This research was conducted using a cross sectional design. The sampling method using total sampling method with a sample of 37 people. The intake data collection method uses 3x24 hour food recall, the somatotype is determined by the Heart Carter method and the fitness uses a bleep test. The data were analyzed using Chi-square statisticaltests to see the correlation of somatotype with fitness and correlation pearson tests to see the correlation of macro nutrition intake with fitness. The results showed that the average fitness of athletes was 52.12 mL / kg / min. The results showed an average fitness value of 52.12 mL / kg / min and most were fit.. The average value of energy intake is 3471.71 kcal, protein intake of 88.50gr, fat intake is 97.02 gr, carbohydrate intake of 550.1 gr) water intake was 3253.54 ml and most of the intake is good except water. Bivariate results showed that there was no significant relationship between somatotype and fitness but there was a significant relationship between macro nutrient intake and fitness. Further research is needed to find out other factors that affectfitness.Keywords: Fitness; Somatotype; Macronutrient Intake
The effectiveness of Jicama Yogurt (Pachyrhizus erosus) to Lipid Profile and Triglyceride Levels Hasneli Hasneli; Kasmiyetti Kasmiyetti; Fitria Mushollini; Susi Rahmayeni
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 9 ISSUE 2, 2021
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2021.9(2).94-99

Abstract

ABSTRACTBackground: Cardiovascular disease is the number one cause of death in the world. One of the causes is hypercholesterolemia. The management of hypercholesterolemia can be done through non-pharmacological efforts by consuming hypocholesterolemic foods, including jicama and probiotic drinks. Probiotic and jicama drinks contain active compounds inulin and lactic acid bacteria which can control total cholesterol levels.Objectives: to determine the effectiveness of jicama yogurt probiotics on lipid profile and trygliceride levels of hypercholesterolemic employees of the Campus I Health Polytechnic of the Ministry of Health Padang.Methods: This study used a quasi-experimental study with pre-posttest design. The sample was 18 people from the Campus I Health Polytechnic of the Ministry of Health Padang with hypercholesterolemia, the study was conducted in January - November 2019. Respondents were given 120 ml of jicama yogurt probiotic for 14 days. Analysis using the dependent t-test.Results: The results showed that the average initial total cholesterol level was 218.33 mg/dL, HDL 51.11 mg/dL, LDL 145.11 mg/dL, triglycerides 111.39 mg/dL and the final total cholesterol level was 217.78 mg/dL, HDL 56.67 mg/dL, LDL 139.56 mg/dL, Triglycerides 109.22 mg/dL. The average reduction in total cholesterol levels in the group was 0.56 mg/dL, LDL was 5.56 mg/dL, triglycerides 2.17 mg/dL, an average increase in HDL levels was 5.56 mg/dL. The results of statistical tests showed that there was a significant difference between HDL levels before and after intervention (p 0.05).Conclusion: Jicama yogurt probiotics are more effective in positively modifying the lipid profile levels. Jicama yogurt probiotic can be used as an alternative complementary therapy for hypercholesterolemic sufferers.KEYWORDS: Hypercholesterolemia; jicama; Lipid profile; probiotics
Pengaruh Subtitusi Tepung Kacang Hijau terhadap Mutu Organoleptik dan Kadar Protein Beras Rendang Nur Ahmad Habibi; Vara Dianti Putri; Andrafikar Andrafikar; Safyanti Safyanti; Wiwi Sartika; Kasmiyetti Kasmiyetti
Jurnal Sehat Mandiri Vol 18 No 1 (2023): Jurnal Sehat Mandiri, Volume 18, No.1 Juni 2023
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v18i1.981

Abstract

Beras Rendang is one of the traditional food from West Sumatra, originating from the city of Payakumbuh. It is made with glutinous rice, which has low protein content. Substitution glutinous rice flour with mung bean flour as a protein source in Beras Rendang is expected to increase the protein content. The aim of this study is to determine the utilization of mung bean flour in the production of Beras rendang in terms of organoleptic quality and protein content. The research design used was an experimental design with a Completely Randomized Design (CRD) consisting of 4 treatments with 2 replications. The products were tested for organoleptic quality and protein content. Data analysis was performed descriptively and using a comparative test The organoleptic test data and protein content were analyzed descriptively. The results of the organoleptic test showed an overall preference of the panelists towards the color, aroma, texture, and taste, with an average score of 3.1. The best substitution of mung bean flour in terms of organoleptic quality for Beras rendang was found in treatment P1, using 100 grams of mung bean flour. The protein content in the best treatment (P1) was 8.9 grams. Substitution mung bean flour can increase the protein content, but it also affects the taste, color, texture, and aroma of the product. Therefore, other techniques are needed to improve the quality of the product.
EFEKTIVITAS PEMBERIAN YOGHURT KACANG MERAH TERHADAP KADAR GLUKOSA DARAH SEWAKTU PASIEN DIABETES MELITUS TIPE II Eva Yuniritha; Shinta Shinta; Kasmiyetti
NUTRIENT Vol. 1 No. 2 (2021): Nutrient: Jurnal Gizi
Publisher : POLTEKKES KEMENKES MEDAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36911/nutrient.v1i2.1169

Abstract

Prevalensi diabetes melitus (DM) di Sumatera Barat berdasarkan Data Riskesdas 2018 meningkat 1,6% dari tahun 2013. Terapi komplimenter sebagai alternatif penatalaksanaan Diabetes Melitus dengan pemberian pangan fungsional berupa yoghurt kacang merah yang mengandung arginin, bakteri Lactobacillus achidophillus dan Bifidobacterium lactis dapat menurunkan kadar glukosa darah. Tujuan penelitian ini untuk mengetahui efektivitas pemberian yoghurt kacang merah terhadap kadar glukosa darah penderita diabetes melitus tipe II di wilayah kerja Puskesmas Nanggalo Padang. Penelitian quasi eksperimen dengan desain pretest- postest with control group dilakukan pada sebanyak 30 orang sampel penderita DM yang sudah didiagnosis dokter, yang dipilih dengan cara purposive sampling. Sampel dibagi menjadi kelompok perlakuan diberikan yoghurt kacang merah dan kelompok kontrol diberikan probiotik yoghurt masing-masing sebanyak 225 mL selama 7 hari. Data yang diperoleh dianalisis dengan uji t beda dua rata-rata dependen dan uji t independen. Hasil penelitian menunjukkan adanya penurunan kadar glukosa darah sewaktu responden. Rata – rata perbedaan penurunan kadar glukosa darah sewaktu responden yang diberikan yoghurt kacang merah yaitu 57,26 mg/dL, sedangkan responden yang diberikan probiotik yoghurt yaitu 25,8 mg/dL. Hasil uji statistik menunjukkan terdapat perbedaan yang bermakna antara rata-rata penurunan kadar glukosa darah responden yang diberikan yoghurt kacang merah dengan responden yang diberikan probiotik yoghurt (p = 0.035).
Yoghurt Sari Buah Naga Merah (Hylocereus polyrhizus) Menurunkan Kadar Kolesterol dan Trigliserida Kelompok Dewasa dengan Hiperkolesterolemia Hasneli Hasneli; Kasmiyetti Kasmiyetti; Farhinza Oktriani; Putri Praleori
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 7, No 1 (2023)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2023.7.1.11122

Abstract

The aim of this study was to determine the effect of probiotic dragon fruit juice yogurt on the levels of profil lipids in hypercholesterolemic patients. The research design was quasi-experimental with a pre-post test design. The total sample was 30 people, selected using purposive sampling. Data collection was carried out for 21 days by recalling 3 x 24 hours of laboratory examination of profil lipid levels (total cholesterol, HDL, LDL, and triglycerides). Statistical tests used Paired and Independent T-Tests. Based on the results of the study, there was a significant difference in total cholesterol levels at the beginning and end of the treatment sample (p 0.05), and there was a significant difference in triglyceride levels at the beginning and end of the treatment sample (p 0.05). There was no difference in the initial HDL and LDL levels with the final HDL and LDL levels of the treatment samples (p 0.05). There was no significant difference in the initial profillipid and triglyceride levels compared to the final control samples (p 0.05). There was no significant difference in the final prolipid and triglyceride levels between the treatment samples and the control samples (p 0.05). The research concluded that dragon fruit juice yogurt can reduce cholesterol and triglyceride levels in sufferers of hypercholesterolemia.  Tujuan penelitian untuk mengetahui pengaruh pemberian probiotik yoghurt sari buah naga terhadap kadar profil lipid penderita hiperkolesterolemia. Desain penelitian adalah quasi eksperimental with pre-post test design. Total sampel 30 orang dewasa, dipilih  menggunakan purposive sampling. Pengumpulan data dilakukan selama 21 hari. Data konsumsi makanan diambil dengan melakukan recall 3 x 24 jam. Pemeriksaan laboratorium kadar profil lipid (kolesterol total, HDL, LDL, dan trigliserida) dilakukan sebelum dan setelah perlakuan. Uji statistik yang digunakan adalah Paired dan Independent T-Test. Berdasarkan hasil penelitian terdapat perbedaan yang bermakna kadar kolesterol total  awal  dan akhir sampel  perlakuan (p 0,05), serta terdapat perbedaan yang bermakna  kadar trigliserida  awal dan akhir  sampel perlakuan  (p 0,05).  Tidak terdapat perbedaan kadar HDL dan LDL awal dengan HDL dan LDL akhir sampel perlakuan  (p 0,05). Tidak ada perbedaan yang bermakna kadar profil lipid awal dengan akhir sampel kontrol  (p 0,05). Tidak ada perbedaan yang bermakna kadar profil lipid akhir sampel perlakuan  dengan sampel kontrol  (p 0,05). Dapat disimpulkan bahwa yoghurt sari buah naga dapat menurunkan kadar kolesterol dan trigliserida penderita hiperkolesterolemia.
PENGARUH PEMBERIAN PUDING LABU KUNING (CUCURBITA MOSCHATA DURCH) TERHADAP PENURUNAN TEKANAN DARAH PADA PENDERITA HIPERTENSI Yohandrey, Febry; Kasmiyetti, Kasmiyetti; Handayani, Marni; Dwiyanti, Defriani; Edmon, Edmon
Journal of Nutrition College Vol 12, No 4 (2023): Oktober
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v12i4.40494

Abstract

ABSTRACTBackground: Hypertension as the Silent Killer because it is a deadly disease without any symptoms as a warning sign to its victims. Bukittinggi is ranked 4th with the highest hypertension prevalence rate in West Sumatra at 31.2% in 2018. Tigo Baleh Health Center is ranked as the first with the highest hypertension in Bukittinggi City. Non-pharmacological therapy management can be carried out in patients with hypertension sourced from local functional foods. Pumpkin is one of the local functional foods that has anti-hypertensive substances.Objectives: Hypertension is often referred to as the Silent Killer because it is a deadly disease without any symptoms as a warning sign to its victims. Bukittinggi is ranked 4th with the highest hypertension prevalence rate in West Sumatra at 31.2% in 2018. Tigo Baleh Health Center is ranked as the first with the highest hypertension in Bukittinggi City. Non-pharmacological therapy management can be carried out in patients with hypertension sourced from local functional foods. Pumpkin is one of the local functional foods that has anti-hypertensive substances. The purpose of this study was to determine the effect of giving pumpkin pudding on lowering blood pressure in patients with hypertension.Methods: This study used a Quasi Experiment Two Group Pretest-Postest design in the Tigo Baleh Health Center work area. The sampling technique was purposive sampling. Respondents in this study were 40 people who included the Treatment Group and the Control Group. Data analysis consisted of univariate analysis and bivariate analysis with the Dependent T-test to see the average differences of each experimental group also the Independent T-test to see the effect of changes in blood pressure after intervention from both experimental groups.Results The results showed an average blood pressure reduction of 20.35/8.05 mmHg in the treatment group and 3.30/4.35 mmHg in the control group. Also, there is a significant difference in mean blood pressure (p < 0.05) and there is a significant effect of blood pressure changes (p < 0.05) from both groups before and after hypertension.Conclusion: Pumpkin pudding is more effective in reducing blood pressure in patients with hypertension than pudding. Thus, it is recommended for the community to consume pumpkin pudding as a complementary therapy for lowering blood pressure.Keywords : Hypertension; Blood Pressure; Pumpkin Pudding ABSTRAKLatar belakang: Hipertensi termasuk penyakit yang mematikan tanpa disertai gejala yang terlebih dahulu sebagai tanda peringatan kepada korbannya. Bukittinggi termasuk urutan ke- 4 dengan angka prevalensi hipertensi tertinggi di Sumatera Barat yaitu 31,2% pada tahun 2018. Puskesmas Tigo Baleh menduduki peringkat pertama penderita hipertensi tertinggi di Kota Bukittinggi. Penatalaksanaan Terapi Non Farmakologi dapat dilakukan pada penderita hipertensi yang bersumber dari pangan fungsional lokal. Labu kuning merupakan salah satu pangan fungsional lokal yang memiliki zat anti hipertensi. Tujuan: Tujuan penelitian ini untuk mengetahui pengaruh pemberian puding labu kuning terhadap penurunan tekanan darah pada penderita hipertensi.Metode: Penelitian ini menggunakan desain Quasi Eksperimen Two Group Pretes-Postest di wilayah kerja Puskesmas Tigo Baleh. Teknik pengambilan sampel berupa Purposive Sampling. Responden dalam penelitian ini sebanyak 40 orang yang mencakup Kelompok Perlakuan dan Kelompok Kontrol. Analisis data terdiri dari analisis univariat dan analisis bivariat dengan uji T-test Dependent untuk melihat perbedaan rata – rata dalam masing – masing kelompok perlakuan dan kontrol serta uji T-test Indenpendent untuk melihat pengaruh perubahan tekanan darah setelah intervensi antara kelompok perlakuan dan kontrol.Hasil: Hasil penelitian menunjukkan rata- rata penurunan tekanan darah 20,35/8,05 mmHg pada kelompok perlakuan dan 3,30/4,35 mmHg pada kelompok kontrol. Serta, terdapat perbedaan rata-rata tekanan darah yang signifikan (p < 0,05) dan terdapat pengaruh perubahan tekanan darah yang signifikan (p < 0,05) dari kedua kelompok sebelum dan setelah intervensi. Simpulan: Puding labu kuning lebih efektif menurunkan tekanan darah pada penderita hipertensi dibandingkan puding. Sehingga, disarankan kepada masyarakat untuk mengonsumsi puding labu kuning sebagai terapi komplementer untuk penurunan tekanan darah.Kata Kunci : Hipertensi; Tekanan Darah; Puding Labu Kuning
Co-Authors Andrafikar Andrafikar Aysah, Feby Defniwita Yuska Defriani Dwiyanti, Defriani Dian Febry Yomi Edmon Edmon Edmon Eva Yuniritha, Eva Fadhila, Nadia Farhinza Oktriani Farida Wahyu Ningtyias, Farida Wahyu Fitria Mushollini Handayani, Marni Hasneli, Hasneli Hasneli, Hasneli Hasneli, Hasneli Hayati, Bening Hermita Bus Umar Iswanelly Mourbas Kurnia, Dilla Indah Mushollini, Fitria Novelasari Nur Ahmad Habibi Putri Praleori Putri, Yolla Hesa Putri, Yosi Irene Rahmayeni, Susi Rapitos Sidiq Rina Hasniyati Safyanti Safyanti Safyanti, Safyanti Salma Salma Shinta Shinta Susi Rahmayeni Vara Dianti Putri Wiwi Sartika Wiwi Sartika Yani, Irma Eva Yohandrey, Febry Zul Amri Zulfah Rahmah Zulfah Rahmah Zulkifli