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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Jurnal Ilmu-Ilmu Perairan dan Perikanan Indonesia Forum Pasca Sarjana Media Gizi dan Keluarga Jurnal Sain Veteriner JURNAL GIZI INDONESIA Media Kesehatan Masyarakat Indonesia NUTRIRE DIAITA Media Ilmu Keolahragaan Indonesia Indonesian Journal of Human Nutrition agriTECH Journal of Consumer Science Jurnal Media Gizi Indonesia (MGI) Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Sains Teh dan Kina GIZI INDONESIA Jurnal Aplikasi Teknologi Pangan AcTion: Aceh Nutrition Journal Jurnal Gizi Klinik Indonesia Argipa (Arsip gizi dan Pangan) JOURNAL SPORT AREA Jurnal Aplikasi Teknologi Pangan Amerta Nutrition JUARA : Jurnal Olahraga JURNAL PANGAN YARSI Medical Journal Jurnal Mutu Pangan : Indonesian Journal of Food Quality JURNAL GIZI DAN KESEHATAN Community Development Journal: Jurnal Pengabdian Masyarakat Narra J Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Tirtayasa Medical Journal Jurnal Ilmu Gizi dan Dietetik Jurnal Pendidikan Indonesia (Japendi) Bulletin of Culinary Art and Hospitality Jurnal Kedokteran Hewan Tirtayasa Medical Journal Media Penelitian dan Pengembangan Kesehatan Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Proceeding Mulawarman International Conference on Tropical Public Health Jurnal Kesehatan Masyarakat Kesmas: Jurnal Kesehatan Masyarakat Nasional (National Public Health Journal)
Rimbawan ,
Department Of Community Nutrition, Faculty Of Human Ecology, Bogor Agricultural University, Bogor 16680, Indonesia
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Journal : Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya

 1 
Green Tea Daily Consume Reduced Free Radicals on Moderate Smokers Kushargina, Rosyanne; Rimbawan, Rimbawan; Setiawan, Budi
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 2, No 2 (2018)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2018.2.2.3249

Abstract

Smoking can enhance free radicals on blood plasma. Many previous studies proved that tea is a source of antioxidants which might reduce free radicals. Green tea is known to have the higher antioxidant capacity compared to black tea. This study aims to analyze the effect of green tea on reduction of free radicals on moderate smokers, using a pre-post experimental design. Green tea infusions were prepared with commercially available dried tea leaves (Green Tea Gamboeng Series) from the Research Centers of Tea and Cinchona Gambung, West Java. Nine moderate smokers (11-21 cig/day) aged 30-45 years were instructed to drink 200 ml green tea three times a day for four weeks. Total Antioxidant Capacity (TAC) of blood serum was measured at baseline and after four weeks intervention period. The level of TAC significantly increased from 1.18 m mol/L to 1.34 m mol/L after four weeks intervention (P=0.000). These results prove that drinking 200 ml of green tea three times a day for four weeks has a significant benefit reducing free radicals of moderate smokers. Moderate smokers are advised to consume green tea continuously to sustain these positive effects.
Green Tea Daily Consume Reduced Free Radicals on Moderate Smokers Rosyanne Kushargina; Rimbawan Rimbawan; Budi Setiawan
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 2, No 2 (2018)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2018.2.2.3249

Abstract

Smoking can enhance free radicals on blood plasma. Many previous studies proved that tea is a source of antioxidants which might reduce free radicals. Green tea is known to have the higher antioxidant capacity compared to black tea. This study aims to analyze the effect of green tea on reduction of free radicals on moderate smokers, using a pre-post experimental design. Green tea infusions were prepared with commercially available dried tea leaves (Green Tea Gamboeng Series) from the Research Centers of Tea and Cinchona Gambung, West Java. Nine moderate smokers (11-21 cig/day) aged 30-45 years were instructed to drink 200 ml green tea three times a day for four weeks. Total Antioxidant Capacity (TAC) of blood serum was measured at baseline and after four weeks intervention period. The level of TAC significantly increased from 1.18 m mol/L to 1.34 m mol/L after four weeks intervention (P=0.000). These results prove that drinking 200 ml of green tea three times a day for four weeks has a significant benefit reducing free radicals of moderate smokers. Moderate smokers are advised to consume green tea continuously to sustain these positive effects.
Efektivitas Penyerapan Kalsium pada Model Tikus Kurang Gizi yang Diberi Diet Berbasis Mocaf Diperkaya Inulin Ilmi Dewi Astuti; Rimbawan Rimbawan; Budi Setiawan; Ainia Herminiati
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 4, No 2 (2020)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2020.4.2.4662

Abstract

AbstractThis study aims to determine the calcium balance in undernourished rats fed with inulin-enriched MOCAF-based diet. Twenty-seven Sprague Dawley male rats at post-weaning age were classified into 1 normal control groups and 8 undernourished groups. The undernourished rats were conditioned for one month then followed by intervention with MOCAF-based diet for another one month. Calcium analysis was performed on the urine, feces, and tibial bones of rats.  Data of calcium were processed using One Way Anova test followed by Post Hoc Duncan to determine mean differences between groups. The results showed that calcium absorption, calcium retention, and calcium bioavailability between groups differed significantly (p0.05). The highest calcium absorption and calcium retention were found in the protein-energy-deficient rats fed Manggu MOCAF with inulin (KEP M2 = 97.47 ± 0.39% and 97.4 ± 0.4%) respectively. Bioavailability of calcium was higher in the group of undernourished rats fed with MOCAF-based diet. The highest level of calcium of the tibia was found in the protein-deficient rats fed Mentega MOCAF with inulin (KP T2 = 41.1 ± 3.59%) and was significantly different (p0.05) from the protein-energy-deficient rats fed Manggu MOCAF without inulin group (KEP M1= 25.7 ± 6.71%). This study concluded that inulin-enriched MOCAF-based diet could improve the calcium balance in undernourished rats.   AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh pemberian diet berbasis MOCAF diperkaya inulin terhadap efektivitas penyerapan kalsium pada model tikus kurang gizi. Sebanyak 27 tikus jantan galur Sprague Dawley usia lepas masa sapih dikelompokkan menjadi 9 kelompok, yaitu 1 kelompok kontrol normal dan 8 kelompok tikus kurang gizi. Pembuatan model tikus kurang gizi selama satu bulan dan dilanjutkan intervensi dengan diet berbasis MOCAF selama satu bulan. Analisis kalsium dilakukan pada urin, feses, dan tulang tibia tikus. Data kalsium diolah menggunakan ANOVA dilanjutkan dengan Post Hoc Duncan. Hasil penelitian menunjukkan daya serap kalsium, retensi kalsium dan bioavailabilitas kalsium antar kelompok berbeda secara signifikan (p0,05). Daya serap dan retensi kalsium tertinggi terdapat pada kelompok tikus kurang energi protein yang diberi diet MOCAF manggu dengan inulin (KEP M2 = 97,47 ± 0,39% dan 97,4 ± 0,4%). Bioavailabilitas kalsium lebih tinggi pada kelompok tikus kurang gizi yang diberi diet berbasis MOCAF. Kadar kalsium tulang tibia paling tinggi terdapat pada kelompok tikus kurang protein yang diberi diet MOCAF mentega dengan inulin (KP T2= 41,1 ± 3,59 %) dan berbeda signifikan dengan kelompok tikus kurang energi protein yang diberi diet MOCAF Manggu tanpa inulin (KEP M1=25,7 ± 6,71 %). Disimpulkan bahwa diet berbasis MOCAF dengan inulin dapat membantu penyerapan kalsium pada tikus kurang gizi.
Pengaruh Pemberian Diet Rendah Protein dan Restriksi Pakan pada Pertumbuhan dan Protein Serum Tikus Lepas Sapih Mulya Agustina; Rimbawan Rimbawan; Budi Setiawan; Ainia Herminiati
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 5, No 1 (2021)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2021.5.1.4653

Abstract

This study aimed to determine the effect of low protein diet and feed restriction on growth and serum protein. This experimental study using randomized controlled group design. Twelve male Sprague dawley (21-28 days old) weighing 50-100 grams were divided into three groups (4 rats/group): normal control, low protein diet and feed restriction group. The data analyzed by ANOVA test followed by Post Hoc Duncan. The determination of total protein using spectrophotometric biuret method and albumin was BCG method. The result showed that low protein diet 5% for 21 days occured weight loss (-5.25 ± 3.3 g), an enlarged liver-to-body weight ratio (4,95%), blood serum albumin (3.22 ± 0.33 g/dl) and total protein (4.61 ± 1.21 g/dl). Feed restriction at level of 30%, 50%, and 60% consecutively for 30 days occured weight loss (-4.75 ± 2.63 g), an enlarged liver-to-body weight ratio (5.18%), and there was a rat that have edema which indicates undernourished condition. Therefore, both diet intervention was able to bring rats into undernourished condition but intervention.Penelitian ini bertujuan untuk mengetahui pengaruh pemberian diet rendah protein dan restriksi pakan terhadap albumin dan total protein serum. Penelitian eksperimental ini menggunakan desain randomized controlled group design dan rancangan acak kelompok (RAK). Dua belas tikus jantan Sprague dawley umur 21-28 hari dengan berat badan 50-100 gram dibagi menjadi tiga kelompok (4 tiap kelompok) yang terdiri dari satu kelompok kontrol normal dan dua kelompok perlakuan. Pengukuran total protein dilakukan menggunakan metode biuret, spektrofotometri dan pengukuran kadar albumin dengan metode BCG. Analisis data menggunakan ANOVA dan uji lanjut Duncan. Hasil penelitian menunjukkan pemberian diet rendah protein 5% selama 21 hari mengalami penurunan berat badan (-5,25±3,3 g), pembesaran rasio berat organ hati terhadap berat badan (4,95%), kadar albumin (3,22±0,33 g/dl) dan total protein (4,61±1,21 g/dl) serum di bawah normal. Pada restriksi pakan yakni 30%, 50% dan 60% secara berturut-turut selama 30 hari terjadi penurunan berat badan (-4,75±2,63 g), pembesaran rasio berat organ hati terhadap berat badan (5,18%), serta adanya tikus yang mengalami edema dan menandakan kondisi kurang gizi. Kedua perlakuan diet dapat digunakan untuk membuat kondisi tikus kurang gizi. 
Pengembangan Produk Pie Kacang Merah Tinggi Kalsium Menggunakan Tepung Kepala Ikan Lele dan Tepung Chia Seeds Rimbawan, Rimbawan; Nasution, Zuraidah; Riana, Nidya Ulfah
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol. 8 No. 1 (2024)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2024.8.1.10880

Abstract

This study aims to develop a pie product substituting wheat flour with composite flour from catfish head flour and chia seeds flour as an alternative high-calcium product. The experimental design used was a completely randomized design with four percentages of wheat flour substitution with composite flour (100:0%, 93:7%, 86:14%, 79:21%). The analysis used was organoleptic test (acceptance test), physical analysis (color and texture), nutritional profile analysis (proximate, calcium, and calcium bioavailability). Data were analyzed using One-Way ANOVA and independent sample T-test. The level of pie hardness, ash content, protein, fat, calcium and calcium bioavailability increased along with the increasing use of composite flour, but carbohydrate content decreased. Substitution of wheat flour with composite flour tended to decrease panelist’s preference for pie color, but did not affect panelist’s assessment of aroma, texture, taste, and overall acceptance. Substitution (86:14%) of wheat flour with composite flour was chosen as the best formula with the results of nutritional content of 13.98% water content, 2.94% ash content, 11.47% protein, 25.57% fat, 46.04% carbohydrate, and calcium content of 541.13 mg/100 grams. The results of this study indicate that substitution of wheat flour with a mixture of catfish head flour and chia seeds flour in pies can provide an alternative product of high calcium. Penelitian ini bertujuan untuk mengembangkan produk pie substitusi tepung terigu dengan tepung komposit dari tepung kepala ikan lele dan tepung chia seeds sebagai alternatif produk tinggi kalsium. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan empat persentase substitusi tepung terigu dengan tepung komposit (100:0%, 93:7%, 86:14%, 79:21%). Analisis yang digunakan adalah uji organoleptik (uji penerimaan), analisis fisik (warna dan tekstur), analisis kandungan gizi (proksimat, kalsium, dan bioavailabilitas kalsium). Data dianalisis menggunakan One-Way ANOVA dan independent sample T-test. Tingkat kekerasan pie, kadar abu, protein, lemak, kalsium dan bioavailabilitas kalsium meningkat seiring dengan peningkatan penggunaan tepung komposit, tetapi kadar karbohidrat menurun. Substitusi tepung terigu dengan tepung komposit cenderung menurunkan kesukaan panelis terhadap warna pie, tetapi tidak memengaruhi penilaian panelis terhadap aroma, tekstur, rasa, dan penerimaan keseluruhan. Substitusi (86:14%) tepung terigu dengan tepung komposit dipilih sebagai formula terbaik dengan hasil kandungan gizi sebesar 13,98% kadar air, 2,94% kadar abu, 11,47% protein, 25,57% lemak, 46,04% karbohidrat, dan kandungan kalsium sebesar 541,13 mg/100 gram. Hasil penelitian ini menunjukkan substitusi tepung terigu dengan campuran tepung kepala ikan lele dan tepung chia seeds pada pie dapat memberikan produk alternatif tinggi kalsium.
Pengembangan Produk Pie Kacang Merah Tinggi Kalsium Menggunakan Tepung Kepala Ikan Lele dan Tepung Chia Seeds Rimbawan, Rimbawan; Nasution, Zuraidah; Riana, Nidya Ulfah
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol. 8 No. 1 (2024)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2024.8.1.10880

Abstract

This study aims to develop a pie product substituting wheat flour with composite flour from catfish head flour and chia seeds flour as an alternative high-calcium product. The experimental design used was a completely randomized design with four percentages of wheat flour substitution with composite flour (100:0%, 93:7%, 86:14%, 79:21%). The analysis used was organoleptic test (acceptance test), physical analysis (color and texture), nutritional profile analysis (proximate, calcium, and calcium bioavailability). Data were analyzed using One-Way ANOVA and independent sample T-test. The level of pie hardness, ash content, protein, fat, calcium and calcium bioavailability increased along with the increasing use of composite flour, but carbohydrate content decreased. Substitution of wheat flour with composite flour tended to decrease panelist’s preference for pie color, but did not affect panelist’s assessment of aroma, texture, taste, and overall acceptance. Substitution (86:14%) of wheat flour with composite flour was chosen as the best formula with the results of nutritional content of 13.98% water content, 2.94% ash content, 11.47% protein, 25.57% fat, 46.04% carbohydrate, and calcium content of 541.13 mg/100 grams. The results of this study indicate that substitution of wheat flour with a mixture of catfish head flour and chia seeds flour in pies can provide an alternative product of high calcium. Penelitian ini bertujuan untuk mengembangkan produk pie substitusi tepung terigu dengan tepung komposit dari tepung kepala ikan lele dan tepung chia seeds sebagai alternatif produk tinggi kalsium. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan empat persentase substitusi tepung terigu dengan tepung komposit (100:0%, 93:7%, 86:14%, 79:21%). Analisis yang digunakan adalah uji organoleptik (uji penerimaan), analisis fisik (warna dan tekstur), analisis kandungan gizi (proksimat, kalsium, dan bioavailabilitas kalsium). Data dianalisis menggunakan One-Way ANOVA dan independent sample T-test. Tingkat kekerasan pie, kadar abu, protein, lemak, kalsium dan bioavailabilitas kalsium meningkat seiring dengan peningkatan penggunaan tepung komposit, tetapi kadar karbohidrat menurun. Substitusi tepung terigu dengan tepung komposit cenderung menurunkan kesukaan panelis terhadap warna pie, tetapi tidak memengaruhi penilaian panelis terhadap aroma, tekstur, rasa, dan penerimaan keseluruhan. Substitusi (86:14%) tepung terigu dengan tepung komposit dipilih sebagai formula terbaik dengan hasil kandungan gizi sebesar 13,98% kadar air, 2,94% kadar abu, 11,47% protein, 25,57% lemak, 46,04% karbohidrat, dan kandungan kalsium sebesar 541,13 mg/100 gram. Hasil penelitian ini menunjukkan substitusi tepung terigu dengan campuran tepung kepala ikan lele dan tepung chia seeds pada pie dapat memberikan produk alternatif tinggi kalsium.
Co-Authors Adi Teruna Efendi Adi Teruna Effendi Adi Teruna Effendi Adi Winarto Agustino Agustino Ahmad Sulaeman Ainia Herminiati Ainia Herminiati Ainia Herminiati Akifa Laila Rusyda Ali Khomsan Angga Hardiansyah Angga Rizqiawan Anna Vipta Resti Mauludyani Aprinia Dian Nurhayati Ascobat, Purwantyastuti Asep Rusyana Aslis Wirda Hayati Astuti Lamid Aya Yuriestia Arifin, Aya Yuriestia Azizi, Elsa Carla Bambang P. Priosoeryanto Bambang Pontjo Priosoeryanto Betty Yosephin Simanjuntak Bibi Ahmad Chahyanto Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Cassandra Permata Nusa Cesilia M Dwiriani Clara M. Kusharto Clara Meliyanti Kusharto Dadan Rohdiana Dadang Sukandar Damayanti, Rinda Daus, Firdaus Firdaus Deddy Muchtadi Deddy Muchtadi Deni Elnovriza DEWI APRI ASTUTI Dewi Kusumawati Dewi Kusumawati Diah M. Utari Diah M. Utari Diffah Hanim Dodik Briawan Drajat Martianto Egayanti, Yusra Ekowati Handharyani Elisa Diana Julianti Emma S Wirakusumah Ennita Fahriza Eva Susanti Evi Damayanthi Evy Damayanthi Fadly, Khaerul Faisal Anwar Fajriaty, Deannisa Febrina Sulistiawati Fifi Retiaty Firdaus Firdaus Firdaus Firdaus Fitrah Ernawati Fitrah Ernawati Fivi Melva Diana, Fivi Melva Gifari, Nazhif Hadi Riyadi Hardinsyah Harianti, Rini Harianti, Rini Hidayat Syarief Hidayat Syarief I Gusti Bagus Wiksuana I.Wayan T.Wibawan, I.Wayan Ika Heri Kustanti Ikeu Ekayanti Ikeu Tanziha Ikue Ekayanti Ilmi Dewi Astuti Ilmi, Ibnu Malkan Bakhrul Indhira Shagti Iswahyudi Iswahyudi ITA DJUWITA Katrin Roosita Khairina, Dini Nur Kharisma Tamimi Kresandra, Anastasha Laeli Nur Hasanah Latifah Darusman Latifah K Darusman Latifah K. Darusman Leily Amalia Leily Amalia Furqon Lidwina Lidwina Lilik Kustiyah Linar Zalinar Udin Lubis, Anwar M. Muslim MADE ASTAWAN MARIA BINTANG Mauludiya, Putri Nur Mira Dewi Mohamad Rafi Muhamad Rizal Martua Damanik Muhammad Aries Muhilal ., Muhilal Muhilal Muhilal Muhilal Muhilal Muhilal Muhilal Muhilal Muhilal Mukhlidah Hanun Siregar Mulya Agustina Mury Kuswari Mury Kuswari Muti'ah Mustaqimatusy Syahadah Nasir, Syifa Qolbiyah Nasution, Zuraidah Naufal Muharam Nurdin Nazhif Gifari Ni Ketut Sutiari Ni'ma Hilyatin Noviana, Astrid Novitasari, Putri Nunung Nurjanah Nur Indrawaty Lipoeto Nurhidayati, Nuzuliyati Nuri Andarwulan Pertiwi, Fenti Dewi Picauly, Intje Pipih Suptijah Purwantyastuti Ascobat Purwantyastuti Purwantyastuti Purwantyastuti Purwantyastuti Puspo Edi Giriwono Putri Puncak Anjani Rahman, Dewi Rahmayani Rakhmawati FKR Ratu Diah Koerniawati Reisi Nurdiani, Reisi Resita Nurbayani Restu Pertiwi Riana, Nidya Ulfah Rizal M Damanik, Rizal M Rosyanne Kushargina Safitri, Debby Endayani Sari, Eny Kurnia Siti Madanijah Sri Anna Marliyati Sri Hartati R. Suradijono Sri Nur Amalia Sri Purwaningsih Sri Sumarmi Sri Wahyu Angga Dewi Subangkit, Mawar Sudjana Sibarani Suryana, Suryana Susi Desminarti Susi Desminarti Susi Nurohmi Susilawati, Esih Sutrisna, Aang SYAHRIAL SYAHRIAL Syartiwidya, Syartiwidya TATI NURHAYATI Tresnanda, Muhammad Nawaf Trini Suryowati, Trini Tunggul Waloya Umam, Hafizul V Prihananto Vetnizah Juniantito Warisanti, Dira Wiwin Winarsih Yunianto, Andi Eka Zakiudin Munasir Zakiudin Munasir