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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

Author-ID : 206042

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Effects of Different Type of 6-weeks Tele-exercise Against Obese Employees Body Composition and Fitness Level during Covid-19 Pandemic Kuswari, Mury; Rimbawan, Rimbawan; Hardinsyah, Hardinsyah; Dewi, Mira; Gifari, Nazhif
Media Ilmu Keolahragaan Indonesia Vol 11, No 2 (2021): December 2021
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/miki.v11i2.34236

Obesity may cause coronary heart disease, hypertension, stroke, and other cardiovascular illness. Basic national health research on Indonesia (Riskesdas) showed that there is a growing trend on adult obesity: 10.5% in 2007, 14.8% in 2013 and 21.8% in 2018. Obese people are commonly having a low fitness level. In this time of pandemic, tele- exercise, or live exercise via live, online video, may become an effective substitute for exercise outside of home, mainly for employees who spent most of their time in front of a computer. The aim of this study itself is to analyse the effects of basic strength tele-exercise vs. combination of strength and cardio tele-exercise on fitness and body composition. This research was a quantitative, descriptive observational study, with cross-sectional design. Data collection and intervention was taken and given respectively for 3 months. Intervention was given via live online video, using Zoom as a medium, consisting of 3 days of exercise/week. The subjects was then divided into 3 groups: strength exercise (SE), strength-cardio exercise (SC), and control (CT) group. Independent variable is exercise while dependent variables are body composition (fat mass, total body water, fat-free mass, protein mass, mineral mass, and percent body fat and fitness level(VO 2 Max, push-up count, sit-up count, sit-and-reach distance). We found that all aspects of subjectsâ€™ body composition (fat mass, total body water, protein mass, mineral mass, percent body fat, fat-free mass) did not significantly change for all groups (pgt;0.05). In SE, there are significant changes in flexibility and cardiorespiratory fitness, while in SC, all aspects of fitness are increased. We suggest that diet must be monitored as well, and timing of body composition and hydration status must be taken into consideration.

NILAI INDEKS GLIKEMIK BERBAGAI PRODUK OLAHAN SUKUN (Artocarpus altilis) Rakhmawati FKR; Rimbawan Rimbawan; Leily Amalia
Jurnal Gizi dan Pangan Vol. 6 No. 1 (2011)
Publisher : Food and Nutrition Society of Indonesia

A new approach based on glycemic index was suggested in choosing foods as a source of carbohydrate. A study on glycemic index of selected Indonesian food has been conducted such as breadfruit which is a source of carbohydrate. The objective of this study was to analyze glycemic index value of breadfruit products such as fried breadfruit, steamed breadfruit, boiled breadfruit, and breadfruit cookies. These processing was choosen based on common method of breadfruit cooking in Indonesia. Breadfruits from Kudus were selected. That breadfruit had processed into four kinds of breadfruit products namely fried breadfruit, steamed breadfruit, boiled breadfruit, and breadfruit cookies. The foods were analyzed the nutrient composition of the four breadfruit products. Six healthy subjects (3 males and 3 females) with BMI between 18.5 and 22.9 kg/m2 were selected. GI value of four breadfruit products determined by standard method (Miller 1996). Measurement of GI was conducted after approval of the Ethics Committee (No. LB.03.04/KE/4914/2010) received. Proximate analysis showed that nutrient contents of the products were as follows : moisture content (wet based, wb) of breadfruit products such as fried breadfruit, steamed breadfruit, boiled breadfruit, and breadfruit cookies were 51.01%, 71.75%, 79.91%, and 4.24% respectively, protein content (dry based, db) were 1.22%, 2.11%, 3.2%, and 3.53% respectively, fat content (db) were 20.07%, 0.61%, 0.73, and 30.12% respectively, carbohydrate by difference content (db) were 73.36%, 90.30%, 90.78%, and 64.37% respectively, and total dietary fiber content (db) were 16.5%, 25.76%, 30.47%, and 4.36% respectively. The result showed that glycemic index of fried breadfruit, steamed breadfruit, boiled breadfruit, and breadfruit cookies were 82, 89, 85, and 80 respectively. Those four products were classified as high GI category. Statistical analysis showed that treatment did not affect the GI value.

NILAI INDEKS GLIKEMIK BEBERAPA JENIS PENGOLAHAN JAGUNG MANIS (Zea mays saccharata Sturt) Sri Nur Amalia; Rimbawan Rimbawan; Mira Dewi
Jurnal Gizi dan Pangan Vol. 6 No. 1 (2011)
Publisher : Food and Nutrition Society of Indonesia

The implementation of glycemic index can be used as basis for selecting carbohydrate food source to enhance and or to maintain health.The objective the following study was to analyze the glycemic indices of sweet corn with three different cooking methods. Glycemic index values of boiled, sauted and grilled sweet corn were 41.22, 31.08 and 55.31 respectively. Based on those results, grilled sweet corn was classified as food with medium glycemic index, whereas both of boiled and sauted sweet corn were classified as food with low glycemic index.

PENGARUH PEMBERIAN ZAT MULTI GIZI MIKRO DAN PENDIDIKAN GIZI TERHADAP PENGETAHUAN GIZI, PEMENUHAN ZAT GIZI DAN STATUS BESI REMAJA PUTRI Cesilia Meti Dwiriani; Rimbawan Rimbawan; Hardinsyah Hardinsyah; Hadi Riyadi; Drajat Martianto
Jurnal Gizi dan Pangan Vol. 6 No. 3 (2011)
Publisher : Food and Nutrition Society of Indonesia

This study was aimed to analyze the effect of multi-micronutrients (MMN) supplementation and nutrition education on nutrition knowledge, mean adequacy ratio (MAR) and iron status of young adolescent girls (YAG). The study was done in three purposively selected junior high schools (JHS) in rural Bogor by implementing a quasi experiment control trial for 112 YAG for 16 weeks: thirty five YAG in the first JHS as a MMN group (SG) were given three times of MMN tablets per week, forty two YAG in the second JHS were given MMN tablet plus nutrition education delivered by trained teacher fortnightly called SGP group and thirty five YAG in the third JHS as a control group. The result showed that the increment of nutrition knowledge score as well as MAR of SGP group were significantly higher than the other two groups. The decrement level of hemoglobin (Hb) in SG and SGP groups was significantly lower than in control group, but in the subset data of anemic group, both intervention groups had significantly increased level of Hb. This imply that nutrition education improved nutrition knowledge of YAG, but MMN tablet could not improve Hb level in general and only had effect on YAG suffering from anemia.Key words: multi-micro nutrients, nutrition education, iron status, adolescent girls

HUBUNGAN ANTARA KONSUMSI PANGAN DAN AKTIVITAS FISIK DENGAN KADAR KOLESTEROL DARAH PRIA DAN WANITA DEWASA DI BOGOR Tunggul Waloya; Rimbawan Rimbawan; Nuri Andarwulan
Jurnal Gizi dan Pangan Vol. 8 No. 1 (2013)
Publisher : Food and Nutrition Society of Indonesia

The study was conducted to analyze the association between food consumption and physical activity with blood cholesterol level. The study design was cross sectional located in the District and the Municipality of Bogor. Subjects in this study were 64 adult men and women aged 25—60 years. Stepwise regression test results indicate that the intake of protein, carbohydrate and cholesterol did not significantly affected blood cholesterol levels. Physical activity level and gender significantly affected blood cholesterol levels (p<0.05). Dietary fiber intake and fat intake significantly affected blood cholesterol levels (p<0.10).

HUBUNGAN STATUS GIZI DAN TEKANAN DARAH DENGAN KADAR C-REACTIVE PROTEIN DARAH PADA SUBJEK DISLIPIDEMIA Mira Dewi; Rimbawan Rimbawan; Agustino Agustino
Jurnal Gizi dan Pangan Vol. 8 No. 1 (2013)
Publisher : Food and Nutrition Society of Indonesia

The objective of this study was to analyze the association of nutritional status (Body Mass Index, waist circumference, waist-hip ratio, and body fat mass) and blood pressure with inflammation status which was assessed by blood C-reactive protein level in dyslipidemic subjects. The study design was cross sectional survey involving 81 dyslipidemic subjects in Bogor. The study showed that there were significant correlations between BMI, waist-hip ratio, body fat mass, and diastolic blood pressure with blood CRP level (p<0.05). In conclusion, the higher percentage of over nutritional status, body fat mass, and diastolic blood pressure, the higher status of inflammation.Keywords:

EFEK SUPLEMENTASI MULTIVITAMIN MINERAL TERHADAP KADAR HEMOGLOBIN DAN HEMATOKRIT MAHASISWI TPB IPB Angga Hardiansyah; Rimbawan Rimbawan; Ikeu Ekayanti
Jurnal Gizi dan Pangan Vol. 8 No. 1 (2013)
Publisher : Food and Nutrition Society of Indonesia

The objective of this study was to analyze effect of multivitamin mineral supplementation to hemoglobin and hematocrit concentration of Bogor Agricultural University First Common Year female students. Design of this study was the quasi experimental, double blind, with number of subjects were 28 female students devided into two group. The intervention group consisted of 15 subjects, received supplement syrup 15 ml per day for eight weeks.The control group consisted of 13 subjects received placebo syrup. Data collected by interviewing subjects used questionnaire, physical examination, and blood biomarkers. The results of statistical test (paired sample t-test) showed that there were no significant increase in hemoglobin and hematocrit concentration respectively in both intervention and control groups (p>0.05). However, on a subset of subjects anemia, the hemoglobin and hematocrit in the intervention group tended to increase larger than the control group.

NILAI INDEKS GLIKEMIK PRODUK OLAHAN GEMBILI (Dioscorea esculenta) Rimbawan Rimbawan; Resita Nurbayani
Jurnal Gizi dan Pangan Vol. 8 No. 2 (2013)
Publisher : Food and Nutrition Society of Indonesia

The objective of this research was to analyze the glycemic index values of gembili products. The research consisted of three stages covered: (1) processing of gembili into three treatments (boiled, steamed, and fried), (2) analyzing of nutrient contents in gembili products, (3) measuring of glycemic index of three processed food. Moisture content (wet based/wb) in boiled, steamed and fried gembili were 68.09%, 62.11%, and 49.09% respectively. Ash content (dry based/db) in boiled, steamed and fried gembili were 1.62%, 2.15%, and 2.13% respectively. Fat content (dry based/db) were 0.63%, 0.37% and 7.75%, while protein content (dry based/db) were 3.71%, 2.99%, and 4.25%. Insoluble dietary fiber content (dry based/db) between 11.79% to 13.43%, while was higher than soluble dietary fiber content (dry based/db) between 5.84% to 10.88%. Total dietary fiber content (dry based/db) in boiled, steamed and fried gembili were 19.01%, 18.15%, and 24.30% respectively, while carbohydrate by difference content (dry based/db) were 91.05%, 93.33%, and 88.88% respectively. The results of this study indicated that all glycemic index values of gembili products were high (>70). Glycemic index values gembili boiled, steamed, and fried gembili were 85.56, 87.56, and 83.61 respectively. Analysis of variance test One Way ANOVA showed that those treatments did not significantly affect the glycemic index value (p> 0.05).

EKSTRAKSI DAN ANALISIS FITOSTEROL LEMBAGA GANDUM (Triticum sp.) [Extraction and Analysis of Phytosterol from Wheat Germ (Triticum sp.)] Sri Anna Marliyati; Hidayat Syarief; Deddy Muchtadi; Latifah K Darusman; Rimbawan Rimbawan
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 1 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (497.496 KB)

Phytosterol may reduce the absorption of cholesterol, and used for preventing atherosclerosis. It is limited in soybean, but potentially abundant in wheat germ. Research on the utilization of wheat germ sterol had not been reported so far. Many aspects of germ sterol extraction from wheat germ and its characteristics were still unknown. In this research, the best extraction method, kinds and content of phytosterol from wheat germ were investigated. This research consisted of two steps: (1) extraction of phytosterol directly form whole germ and ground germ using hexane, and indirect extraction through germ oil using hexane and mixed solvent of hexane and ethanol, and direct extraction from ground germ using ethanol; (2) analysis of the type and content of phytosterol in the crude extract through the following steps: preparation of crude extract, fractionation, and analysis. Results showed that indirect extraction through germ oil was considered as the best method which yielded 1.37% of phytosterol. The highest yield was obtained when extracted using a mixed solvent of hexane Ã¢â‚¬â€œ ethanol 82:18. However, the odor of ethanol and hexane (gasoline like odor) was still detected. The solventÃ¢â‚¬â„¢s ratio of hexane to ethanol at 1:2 resulted better odor of the extract. Extraction of sterol using ethanol yielded 18.39% of sterol when the ratio of germ to ethanol at 1:10 (w/v) was applied. Results of quantitative analysis on the main component of crude extract of wheat germ sterol showed that the total content of sterol extracted with mixed solvent was higher than those extracted with ethanol. The ratio of hexane to ethanol at 1:1 (v/v) gave higher content of total sterol, stigmasterol and campesterol, whereas higher content of -sitosterol was produced at the solventÃ¢â‚¬â„¢s ratio of hexane to ethanol at 1:2 (v/v).

SUPLEMENTASI STEROL LEMBAGA GANDUM (Triticum sp.) PADA MARGARIN (Supplementation of Margarine with Wheat Germ Sterol) Sri Anna Marliyati; Hidayat Syarief; Deddy Muchtadi; Latifah K. Darusman; Rimbawan .
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 1 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (264.419 KB)

Margarine is a water in oil (w/o) emulsion product which is widely used for household cooking and baking industry. Consuming of margarine, which contains trans fatty acid may cause health problem due to the increase of LDL cholesterol. Since margarine is also a good carrier of phytosterol which prevent the absorption of cholesterol, there is a possibility to formulate a healthier margarine. In this research formulation and characteristics of products was investigated. The research work consisted of two steps: (1) supplementation of wheat germ sterol into margarine (two methods) and (2) analysis of physical, chemical characteristics and hedonic score. Parameters of physical characteristics were melting point and emulsion stability, whereas chemical characteristics were water and oil contents. The hedonic test was carried out based on product’s color, odor, taste, texture, and spreadability. Results showed that method II of supplementation produced better margarine than method I, in which the concentration of sterol in the margarine was higher with a melting point similar to that of control, better emulsion stability, and higher hedonic score. Supplementation process was carried out by mixing sterol into fat phase melted at 50 0C, followed by mixing with aqueous phase at 4 0C. Sterol used for method II was extracted using mixed solvent of hexane and ethanol at the ratio of 1:2 (v/v), which was resulted from previous experimentation.

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 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 Hardiansyah, Angga 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 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

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