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Hubungan Tingkat Kecukupan Zat Gizi Makro, Status Gizi dan Aktivitas Fisik Terhadap Kebugaran Atlet Bulutangkis di PB Jaya Raya Ragunan Jakarta Suciana, Aulya Marthadina Suciana; Nazhif Gifari; Laras Sitoayu; Rachmanida Nuzrina; Dudung Angkasa
JURNAL GIZI DAN KESEHATAN Vol 13 No 2 (2021): JURNAL GIZI DAN KESEHATAN
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35473/jgk.v13i2.125

An athlete is required to always maintain his physical fitness. Fitness is one indicator in determining a person's health, especially for an athlete. The fitter a person is, the healthier that person will be. This study aims to analyze the relationship between the level of macro nutrient adequacy, nutritional status and physical activity on the badminton athletes in PB Jaya Raya club. This study used a quantitative research design with a cross sectional study design and a sample of 32 athletes. Data obtained through online google form, namely data on carbohydrate, protein, fat intake with a 3x24 hour food record, nutritional status with BMI/U and Physical activity using the IPAQ questionnaire sheet. Data analysis used the Spearman Rank Correlation Test. As many as 28 (87.5%) of respondents had insufficient levels of carbohydrate adequacy, and as many as 31 (96.9%) of respondents had a higher level of protein sufficiency as well as an adequate level of fat 31 (96.9%) of respondents had sufficient levels of sufficiency of excess fat. It is known that 19 (59.4%) respondents have a moderate level of physical activity. And it is known that as many as 25 (78.1%) respondents are fit. There was no significant relationship between all research variables (pâ‰¥0,05). The conclusion of this study shows that there is no relationship between the level of carbohydrate adequacy, protein adequacy level, fat adequacy level, nutritional status and physical activity on athletes fitness (pâ‰¥0,05). There is no significant relationship between the adequacy level of macro nutrients, nutritional status and physical activity on the fitness of badminton athletes. Abstrak Seorang atlet dituntut untuk selalu menjaga kebugaran jasmaninya. Kebugaran adalah salah satu indikator untuk menentukan derajat kesehatan seseorang, terutama untuk seorang atlet. Semakin bugar seseorang maka semakin sehat juga orang tersebut. Penelitian ini bertujuan menganalisis hubungan tingkat kecukupan zat gizi makro, status gizi dan aktivitas fisik terhadap kebugaran pada atlet bulutangkis yang berada di klub PB Jaya Raya. Penelitian ini menggunakan jenis penelitian kuantitatif dengan desain penelitian cross sectional dan sampel berjumlah 32 atlet. Data diperoleh melalui online google form yaitu data asupan karbohidrat, protein, lemak dengan food record 3x24 jam, status gizi dengan IMT/U dan aktivitas fisik dengan lembar kuesioner IPAQ. Analisis data menggunakan uji Korelasi Rank Spearman. Sebanyak 28 (87,5%) responden memiliki tingkat kecukupan karbohidrat yang kurang, serta sebanyak 31 (96,9%) responden memiliki tingkat kecukupan protein yang lebih begitu pun dengan tingkat kecukupan lemak 31 (96,9%) responden memiliki tingkat kecukupan lemak yang berlebih. Diketahui sebanyak 19 (59,4%) responden memiliki tingkat aktivitas fisik sedang. Serta diketahui bahwa sebanyak 25 (78,1%) responden bugar. Tidak ada hubungan yang signifikan pada seluruh variabel penelitian (pâ‰¥0,05). Kesimpulan dari penelitian ini menunjukkan bahwa tidak adanya hubungan antara tingkat kecukupan karbohidrat, tingkat kecukupan protein, tingkat kecukupan lemak, status gizi dan aktivitas fisik terhadap kebugaran atlet (p â‰¥ 0,05). Tidak ada hubungan yang bermakna antara tingkat kecukupan zat gizi makro, status gizi dan aktivitas fisik terhadap kebugaran atlet bulutangkis.

Evaluasi Sifat Fisika Kimia dan Nilai Gizi Keju Berbahan Dasar Kacang Tunggak dengan Bakteri Lactobacillus bulgaricus dan Streptococcus thermophilus sebagai keju Nabati Rendah Lemak Yola Barokah; Dudung Angkasa; Vitria Melani
Jurnal Gizi Vol 7, No 2 (2018): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

This study aimed to develop and evaluate the physicochemical properties and sensoryevaluation of cowpea-based cheese (CBC). CBC made from a blend of cowpea extract (500 ml)and skim milk (100 ml) which were added 1% (ratio 50:50 of Lactobacillus bulgaricus [LB] andStreptococcus thermophilus [ST]) as formula 1 (F1), 2% LB+ST as F2, and 3% LB+ST as F3. Allformulas were triplicate for total fat (TFC), calcium (CC) and lactic acid content (LAC) analysis inaccredited laboratory. Sensory evaluation was tested by 25 semi-trained panelists. In percentage,TFC of F1, F2 and F3 were 0.12%, 0.13% and 0.12%, respectively. CC of F2 in mg/100 gram wasthe highest (129.58) if compared to F1 (90.13) and F3 (110.94) while F3 was the highest (14929.66)for LAC (in mg/ml) if compared to F1 (9437) and F2 (11178.39). Only F2 has the highest acceptancefor all sensory parameter. Keywords: cowpeas, calcium, fat, vegan cheese

Hubungan Aktivitas Fisik, Konsumsi Cairan, Status Gizi Dan Status Hidrasi Pada Pekerja Proyek Ferlica Pustisari; Laras Sitoayu; Rachmanida Nuzrina; Dudung Angkasa; Nazhif Gifari
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

Hydration status is a condition that describes the amount of fluid in the body. If the intake of fluids from food and drinks in the project workers is not met, then it has an opportunity to cause dehydration. Declining productivity in workers can be caused by dehydration. Obejctive this study to determine the relationship between physical activity, fluid intake, nutritional status and hydration status in project workers. An observational study with a cross sectional approach, the study population was project workers. The number of samples in this study were 53 respondents. The study was conducted by direct interview, measurement of body weight, height, body fat percent and urine specific gravity. Data analysis in this study used the Spearman correlation test.The age of workers ranged from 17-52 years. The average BMI of workers is 22,417 kg / m2. The average value of PAL in physical activity of workers 2.37. The average fluid intake of workers is 2018.30 ml. The hydration status of workers who are severely dehydrated is 79.2%. There is a relationship between physical activity (0.026), fluid intake and hydration status (0.001) and there is no relationship between nutritional status and hydration status (0.789).

Nilai Gizi dan Sifat Organoleptik Yoghurt dari Rasio Tepung Tulang Ikan Nila (Oreochromis sp) dan Kacang Hitam (Phaseolus vulgaris ‘Black turtle) Raisah Triana; Dudung Angkasa; Reza Fadhilla
Jurnal Gizi Vol 8, No 1 (2019): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Yogurt made from milk which is fermented by lactic acid bacteria. However, other plant protein source such as black bean (BB) is potential to be used and can be mixed with tilapia fish (TF) to formulate protein source yoghurt. This study aimed to examine the effect of ratio BB and TF toward the yoghurt’s nutritional content and sensory properties. This experimentalstudy comprised from five formulations of ratio of BB and TF flour, T0 (BB 0%: TF 0%) T1 (BB 0%: TF 25%), T2 (BB 5%: TF 20%), T3 (BB 10%: TF 15 %), and T4 (BB 15%: TF 10%).Sensory properties was tested by 34 semi-trained panelists and measured by Visual Analog Scale (VAS). Data was analyzed by One way Anova test. Result showed that T1 was the most preferred. There was a significant effect from ratio of BB and TF on sensory parameter (taste, aroma, color, texture and overall product) (p <0.05). T1 had a viscosity of 53.49 cP, contained protein 8.06%, fat 0.85%, carbohydrates 10.85%, moisture 79.26%, ash 0.07%. The conclusion is ratio of BB and TF had an effect on the nutritional content and sensory properties. Keywords: Yogurt, tilapia bone flour, black beans

Hubungan Aktivitas Fisik, Konsumsi Cairan, Status Gizi Dan Status Hidrasi Pada Pekerja Proyek Ferlica Pustisari; Laras Sitoayu; Rachmanida Nuzrina; Dudung Angkasa; Nazhif Gifari
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.9.2.2020.215-223

Hydration status is a condition that describes the amount of fluid in the body. If the intake of fluids from food and drinks in the project workers is not met, then it has an opportunity to cause dehydration. Declining productivity in workers can be caused by dehydration. Objectives this study to determine the relationship between physical activity, fluid intake, nutritional status and hydration status in project workers. An observational study with a cross sectional approach, the study population was project workers. The number of samples in this study were 53 respondents. The study was conducted by direct interview, measurement of body weight,height, body fat percent and urine specific gravity. Data analysis in this study used the Spearman correlation test. The age of workers ranged from 17-52 years. The average BMI score was22,417 kg / m2.The average value of PAL 2.37. The average fluid intake was 2018.30 ml. Moyority of workers have hydration status in severely dehydrated group (79.2%.) There is a relationship between physical activity (0.026), fluid intake and hydration status (0.001) but there is no relationship between nutritional status and hydration status (0.789). Keywords: fluid intake; nutritional status; physical activity; hydration status.

Daya Terima dan Nilai Gizi Snack Bar Modifikasi Sayur dan Buah Untuk Remaja Putri Dwi Yulia Estika Sari; Dudung Angkasa; Prita Dhyani Swamilaksita
Jurnal Gizi Vol 6, No 1 (2017): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

High fat and low dietary fiber food among teenagers might be responsible for future adverse health effect. Snack bar which contained fruit and vegetable can be a favorable food for teenagers since it can increase fruit and vegetable consumption, ready-to-eat and relatively affordable. This study examine the acceptability characteristic of a snack bar which was modified with soybean flour, fruits and vegetables complementation. This experimental study provided 3 (thee) formulas namely F1 (40:60), F2 (50:50), F3(60:40) based on ratio of soybean flour to Salacca zalacca. All formulas were laboratory analyzed forproximate, crude fiber, and iron content. Acceptability level were assessed by 25 semitrained panelists. Total 25 Panelists were used to assess the acceptability of formulasusing a Visual Analogue Scale. Oneway Anova was used for assessing the effect of soybean flour and Salacca zalacca complementation to panelist acceptability. Result showed that the soyflour and Salacca zalacca modification significantly affect the taste, aroma and texture of the snack bar (p <0.05) but no effect on the color (p> 0.05). The most favorite formula was F2 (50% soybean flour: 50% fruits). Energy, protein, fat, crude fiber and Fe content tend to increase from F1 to F3. Complementation of soyflour and fruits in balance ratio may produced the optimalacceptability and increased the nutrient content of snack bar.Keywords: snack bar, fruit and vegetable, soyflour, teenagers, Salacca zalacca

Pemanfaatan Ampas Kelapa dan Tepung Kedelai dalam Pembuatan Roti Tawar Tinggi Protein Prita Dhyani Swamilaksita; Wahyu Pratama; Dudung Angkasa; Reza Fadhilla; Putri Ronitawati
Jurnal Gizi dan Kuliner Vol 2 No 1 (2021): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v2i1.5562

Pendahuluan : Penganekaragaman konsumsi pangan dapat berupa penggunaan pangan fungsional. Ampas kelapa dan kedelai merupakan pangan fungsional yang berpotensi untuk dikembangkan menjadi roti tawar yang memiliki nilai gizi sumber protein.Tujuan :menganalisis daya terima, dan nilai gizi dari Pengembangan Roti Tawar Sumber Protein Dengan Penambahan Tepung Ampas Kelapa dan Tepung Kedelai. Metode :Penelitian ini termasuk dalam jenis penelitian eksperimental menggunakan Rancangan Acak Lengkap (RAL) dua faktor (AK = Tepung Ampas Kelapa dan K = Tepung Kedelai) dengan empat taraf perlakuan. Perbandingan tepung ampas kelapa dan tepung kedelai yang digunakan adalah F0 (0%AK:0%K), F1 (40%AK:60%K), F2 (50%AK:50%K) dan F3 (60%AK:40%K). Uji beda One Way Anova dan uji lanjut Duncan dengan taraf signifikan α=0,05 digunakan untuk menjawab tujuan.Hasil : Berdasarkan hasil nilai gizi, semua formulasi memiliki perbedaan secara nyata. Roti tawar sumber protein penambahan tepung ampas kelapa dan tepung kedelai yang paling disukai menjadi formula terpilih adalah F3 dengan perlakuan tepung ampas kelapa 60% dan tepung kedelai 40%. Roti tawar terpilih memiliki kadar protein 12,93%, kadar serat kasar 6,57%, kadar karbohidrat 49,16%, kadar lemak 2,8%, kadar air 38,67% dan kadar abu 1% serta tingkat kesukaan aroma, rasa, warna, tekstur dan keseluruhan secara berturut-turut adalah 3,20; 3,22; 3,20; 3,24 dan 3,42 (suka). Kesimpulan : Tepung ampas kelapa dan tepung kedelai dapat dikembangkan menjadi roti tawar sumber protein yang diterima dan hampir memenuhi SNI dan Direktorat Gizi Depkes.

Hubungan Konsumsi Makanan Cepat Saji, Tingkat Stres dan Kualitas Tidur terhadap Status Gizi pada Remaja Putra SMA DKI Jakarta Laras Sitoayu; Ismi Aminatyas; Dudung Angkasa; Nazhif Gifari; Yulia Wahyuni
Indonesian Journal of Human Nutrition Vol. 8 No. 1 (2021)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2021.008.01.6

Masalah gizi pada remaja di Indonesia muncul akibat ketidakseimbangan antara konsumsi zat gizi dengan kecukupan gizi yang diperlukan. Tujuan penelitian untuk mengetahui hubungan konsumsi makanan cepat saji, tingkat stres dan kualitas tidur terhadap status gizi pada remaja putra SMA DKI Jakarta. Rancangan penelitian adalahcross-sectional study dengan jumlah responden 160 orang remaja putra. Pengambilan data dilakukan dengan menggunakan kuesioner FFQ, ISMA (International Stress Management Association) dan PSQI (Pittburgh Sleep Quality Index). Analisis data menggunakan uji chi-square. Hasil menunjukkan terdapat hubungan yang signifikan antara tingkat stres terhadap status gizi (p-value = 0,017). Namun, tidak ada hubungan yang signifikan antara konsumsi makanan cepat saji (p-value = 0,210) dan kualitas tidur (p-value = 0,165) terhadap status gizi. Bagi remaja putra diharapkan untuk lebih meningkatkan makanan bergizi seimbang serta memiliki tingkat stres dan kualitas tidur yang baik agar dapat mencapai status gizi normal

PENGEMBANGAN PRODUK SNACK BAR TINGGI BCAA [Branched-chain Amino Acids] BERBAHAN TEPUNG KAPRI [Pisum sativum], KECIPIR [Psophocarpus tetragonolbus] DAN KEDELAI [Glycine max] SEBAGAI MAKANAN ALTERNATIF UNTUK DAYA TAHAN ATLET Reni Yanti; Dudung Angkasa; Idrus Jus’at
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 44 No. 1 (2021): PGM VOL 44 NO 1 TAHUN 2021
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v44i1.3968

ABSTRACT Sufficiency of essential amino acid protein, BCAA (Branched-chain Amino Acids), may modulate muscle fatigue among endurance athletes. Indonesia poses an abundance of local food that can be developed as a good yet low-cost BCAA-food sources such as peace, winged beans, and soybeans. This study aimed to develop BCAA-snack bar food and describe its’s nutritional and sensory properties. This experimental study compared a ratio of Capri, winged, and soy flour, respectively into Formula 1 (F1) (25:25:25), F2 (25:10:40), F3 (10:40:25), and F4 (40:25:10). Sensory analysis was carried out by 25 trained panelists using the Visual Analog Scale (VAS) while nutritional analysis (proximate analysis and Branched-chain Amino Acid (BCAA)) was performed in an accredited laboratory. One Way ANOVA and Bonferroni post hoc was used to find a difference between formulas. Formula 4 had the highest acceptance and contained, in percent, 18.57 protein, 40.09 carbohydrates, 9.81 fat, 1.67 ash, 23.3 moisture, and 4.06 crude fibers. The F4 also contained, in percent, 1.54 leucine, 0.88 isoleucine, 0,95 valine. There was a significant difference for each proximate and BCAA content across formulas while only aroma parameter that did not differ for both hedonic and hedonic quality aspects between formulas ABSTRAK Kecukupan protein asam amino esensial, BCAA (Branched-chain Amino Acids), dapat memodulasi kelelahan otot pada atlet endurance. Indonesia memiliki pangan lokal yang berlimpah dan dapat dikembangkan sebagai sumber pangan BCAA yang baik namun berbiaya rendah seperti kacang polong, kecipir, dan kedelai. Penelitian ini bertujuan untuk mengembangkan makanan snack bar yang mengandung BCAA dan menyajikan komposisi gizi dan sifat sensorisnya. Studi eksperimental ini membandingkan rasio tepung kapri, kecipir, dan kedelai masing-masing menjadi Formula 1 (F1) (25:25:25), F2 (25:10:40), F3 (10:40:25), dan F4. (40:25:10). Analisis sensorik dilakukan oleh 25 panelis terlatih menggunakan Visual Analog Scale (VAS) sedangkan analisis gizi (analisis proksimat dan Branched-chain Amino Acid (BCAA)) dilakukan di laboratorium terakreditasi. One Way Anova dan Bonferroni Post Hoc digunakan untuk mencari perbedaan antar formula. Formula 4 memiliki preferensi tertinggi dan mengandung, dalam persen, 18,57 protein, 40,09 karbohidrat, 9,81 lemak, 1,67 abu, 23,3 air, dan 4,06 serat kasar. F4 juga mengandung, dalam persen, 1,54 leusin, 0,88 isoleusin, dan 0,95 valin. Ada perbedaan bermakna untuk semua nilai proksimat dan BCAA antar formula sebaliknya hanya parameter aroma yang tidak bermakna baik untuk aspek hedonik dan mutu hedonik antara semua formula. [Penel Gizi Makan 2021, 44(1):21-30]

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