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All Journal Jurnal Gizi Indonesian Journal of Human Nutrition JURNAL GIZI DAN KESEHATAN Jurnal Gizi dan Kuliner Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)

Dudung Angkasa

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Author-ID : 1977479

Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Health Professions Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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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

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

Co-Authors Dwi Yulia Estika Sari Ferlica Pustisari Ferlica Pustisari Gifari, Nazhif Idrus Jus’at Ismi Aminatyas Laras Sitoayu Prita Dhyani Swamilaksita Putri Ronitawati Rachmanida Nuzrina Raisah Triana Reni Yanti Reza Fadhilla Suciana, Aulya Marthadina Suciana Vitria Melani Wahyu Pratama Yola Barokah Yulia Wahyuni

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