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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 Narra J Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Tirtayasa Medical Journal Jurnal Ilmu Gizi dan Dietetik Bulletin of Culinary Art and Hospitality Jurnal Kedokteran Hewan Tirtayasa Medical Journal Media Penelitian dan Pengembangan Kesehatan 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 Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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PHYSICOCHEMICAL AND FUNCTIONAL CHARACTERISTICS OF RED PALM OIL Sri Anna Marliyati; Rimbawan; Rini Harianti
Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Vol. 10 No. 1 (2021): Jurnal Gizi Masyarakat Indonesia
Publisher : Departement of Nutrition, Faculty of Public Health, Hasanuddin University, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30597/jgmi.v10i1.20494

Pendahuluan: Minyak sawit merah (MSM) diperoleh dari pemurnian crude palm oil (CPO). MSM memiliki warna oranye-merah tua, dan diekstrak dari mesocarp buah pohonkelapa sawit (Elaeis guineensis). MSM telah menarik perhatian dan mulai digunakan untukbeberapa aplikasi pangan.Tujuan: Untuk mengetahui karakteristk fikokimia dan fungsional kualitas minyak sawit merah.Bahan dan Metode: MSM dianalisis kadar air, nilai peroksida,asam lemak bebas (FFA), warna untuk mengetahui sifat fisikokimia, sedangkan profil asamlemak dan kadar β-karoten untuk mengetahui sifat fungsional minyak. Kadar air ditentukandengan menggunakan oven-dry. Bilangan peroksida dan FFA ditentukan dengan metodetitrasi, warna ditentukan dengan skala warna CIE L * a * b *, profil asam lemak dilakukandengan metode kromatografi gas, dan β-karoten dilakukan dengan metode spektrofotometri.Hasil: Hasil penelitian menunjukkan bahwa MSM memiliki warna merah, kadar air 2,23%,nilai peroksida 4,55 mEq/kg, asam lemak bebas 0,06%, sedangkan profil asam lemakdidominasi oleh asam oleat 36,39%, asam palmitat 34,05%, asam linoleat 9,13%, asamlinoleat 0,26%, dan kandungan β-karoten 214,13 mg/kg. Hasil di atas memainkan perankunci dalam sifat fisikokimia dan kandungan fungsional untuk MSM. Oleh karena itu, hasilini merupakan basis pengetahuan yang berguna untuk penelitian lebih lanjut.Kesimpulan:bervariasi yang cenderung mencerminkan kestabilan dan kualitas minyak sawit. Karakteristikfisikokimia, profil asam lemak, dan kandungan β-karoten MSM juga perlu dimaksimalkanuntuk meningkatkan kualitasnya pada aplikasi produk pangan selanjutnya

Pengembangan Mi Kering Berbahan Dasar Tepung Ubi Jalar Ungu (Ipomoea batatas L.) sebagai Pangan Fungsional Tinggi Serat Lidwina Lidwina; Puspo Edi Giriwono; Rimbawan Rimbawan
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 1 (2018)
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

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Indonesia is currently experiencing double nutrition problems, both malnutrition and over nutrition. Over nutrition can lead to obesity and degenerative diseases. One solution to overcome this problem is developing high-fiber food products which helps to improve gastrointentestinal function. Sweet potato flour is used as a source of fiber and a source of carbohydrate. Several formulas were designed and those with the highest content of sweet potatoes and acceptance score were further analyzed. Formula 1 has a water content of 14.08%, ash content 7.11%, fat content 0.36%, protein content 7.56%, and carbohydrate content of 71.11%. Cooking loss in F1 was 19.34%. Results of the analysis showed that total phenolic content of F1 has amounted to 27.0 mg GAE/100 g. While the result of total dietary fiber content analysis was 14.65% dw or equal to 12.58% ww. However, the highest acceptance score is in Formula 3. This formula contains moisture content of 13.51%, ash content 7.07%, fat content 0.13%, protein content 9.02%, and carbohydrate content of 70.33%. Cooking loss of this formula was 13.84%. Results of the analysis showed that total phenolic content of F3 was 15.9 mg GAE/100 g. Analysis of dietary fiber content showed 13.32% dw or equal to 11.52% ww. Based on Indonesian regulations, the fiber content of both formulas can be regarded as high fiber dry noodles as in contains no less than 6 g per 100 g.

Pengaruh Pemberian Cookies Galohgor terhadap Kadar Vitamin A ASI Ibu Nifas Ibnu Malkan Bakhrul Ilmi; Rimbawan Rimbawan; Katrin Roosita; Zakiudin Munasir
Jurnal Aplikasi Teknologi Pangan Vol 9, No 3 (2020): Agustus 2020
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.7276

Penelitian ini bertujuan untuk mengetahui pengaruh pemberian cookies galohgor terhadap kadar β-karoten dan retinol ASI ibu nifas. Penelitian ini menggunakan quasi-experimental design yang terdiri atas dua kelompok, yaitu kelompok kontrol (n=9) dan kelompok intervensi (n=9). Kelompok intervensi diberikan cookies galohgor 4 keping ~ 40 g/ hari, sedangkan kelompok kontrol diberikan cookies dengan jumlah yang sama namun cookies tersebut tanpa penambahan galohgor. Pemberian cookies dilakukan selama 40 hari pascamelahirkan. Sampel ASI diambil pada hari ke-14 dan hari ke-40 untuk dianalisis kadar β-karoten dan retinol ASI. Analisis konsumsi pangan juga dilakukan bersamaan dengan pengambilan sampel ASI. Hasil penelitian ini menunjukkan tidak terdapat perbedaan pada kadar β-karoten dan retinol ASI antara kelompok kontrol dan intervensi, baik pada hari ke-14 maupun hari ke-40 pascamelahirkan (p>0,05), akan tetapi pemberian cookies galohgor relatif dapat mempertahankan kadar β-karoten ASI selama masa nifas. Oleh karena itu, penelitian ini menyimpulkan cookies galohgor dapat menjadi sumber β-karoten ASI.Effect of Galohgor Cookies on Vitamin A Content in Breast Milk of Postpartum MothersAbstractThis study was aimed to analyze the effect of galohgor cookies on β-carotene and retinol in breast milk of postpartum mothers. This study used quasi-experimental design consisting of two groups, the control group (n = 9) and the intervention group (n = 9). The intervention group was given galohgor cookies (4 pieces ~ 40 g / day), while the control group was given cookies without galohgor as many as the intervention group. Cookies were given for 40 days after giving birth. Breast milk samples were taken on the 14th day and 40th day to analyze β-carotene and retinol content in breast milk along with the interview of food consumption. The results showed β-carotene and retinol content in breast milk did not differ significantly between the groups, both on the 14th day and the 40th day after giving birth (p>0.05). However, galohgor might maintain the β-carotene concentration in breast milk. Therefore, as conclusion, galohgor cookies may be provided as the source of β-carotene in breast milk.

PENGEMBANGAN TEKNOLOGI PENGOLAHAN BERAS RENDAH INDEKS GLISEMIK Rimbawan Rimbawan
JURNAL PANGAN Vol. 16 No. 1 (2007): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v16i1.276

Sebagai sumber energi utama bagi sebagian besar masyarakat Indonesia peran karbohidrat yang berasal dari beras selain zat gizi yang lain dapat dikaji dari indeks glisemiknya mengingat beragamnya proses pengolahan beras. Tulisan ini diharapkan dapat menjelaskan tentang fungsi beras sebagai bahan pangan yang berpeluang besar untuk dapat dimanfaatkan dalam berbagai kondisi gizi masyarakat. Hasil analisis menunjukkan bahwa diantara beberapa faktor yang menentukan indeks glisemik, kandungan amilosa dan amilopektin beras, serta teknologi pengolahan beras merupakan hal yang penting untuk diperhatikan agar dihasilkan produk dengan IG (Indeks Glisemik) yang diharapkan. Peningkatan kadar amilosa dan teknologi pengolahan yang meningkatkan kadar "resistant starch" akan menurunkan indeks glikemik.

PENGARUH SUPLEMENTASI MULTIVITAMIN MINERAL TERHADAP STATUS GIZI DAN KESEHATAN Rimbawan .; Dadang Sukandar; Febrina Sulistiawati; Fitrah Ernawati
GIZI INDONESIA Vol 32, No 1 (2009): Maret 2009
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v32i1.64

THE EFFECT OF MULTIVITAMIN MINERAL SUPPLEMENTATION ON NUTRITIONAL STATUS AND HEALTHUse of multivitamin mineral (MVM) supplement has grown rapidly over the past several decades.According to several studies, supplement users tend to have higher micronutrient intakes from theirdiet than nonusers. Consequently, they have an increased intake but are also more likely to exceedthe upper level. The study was aimed to analyze the effect of MVM supplementation on renal functionthrough the double blind randomized controlled trial. Subjects were 93 of the female workers in PTRicky Putra Globalindo Tbk, Citeureup, Bogor who were randomly allocated to three treatments. Thefirst received only placebo (without vitamin C and MVM); the second received 1000 mg vitamin C; andthe third received MVM supplement that contains 1000 mg vitamin C, 45 mg vitamin E, 700 µg vitaminA, 6,5 mg vitamin B6, 400 µg folic acid, 9,6 µg vitamin B12, 10 µg vitamin D, 10 mg Zn, 110 µg Se, 0,9mg Cu, and 5 mg Fe. The supplements were distributed and consumed daily during 10 weeks. Themean change before and after study were tested with t paired test. The results showed the BMI,systolic and diastolic blood pressure, urea and creatinine blood serum were not significantly differentbefore and after study (p0,05). The distribution of female workers based on BMI showed that morethan half of them have normal nutritional status (BMI 18,5-24,9 kg/m2). The distribution based onsystolic and diastolic blood pressure showed that most of them were not hypertension (systolic 140mmHg, diastolic 90 mmHg); and the distribution based on urea and creatinine showed that most ofthem have normal status (urea 8,0-25,0 mg/dl; creatinine 0,6-1,5 mg/dl).Keywords: food supplement, BMI, blood pressure, urea, creatinine.

Formulasi Biskuit Rendah Indeks Glikemik (BATIK) Dengan Subtitusi Tepung Pisang Klutuk (Musa balbisiana Colla) dan Tepung Tempe Ika Heri Kustanti; Rimbawan Rimbawan; Leily Amalia Furqon
Jurnal Aplikasi Teknologi Pangan Vol 6, No 1 (2017): Februari 2017
Publisher : Indonesian Food Technologists

AbstrakPenatalaksanaan diet bagi penderita diabetes mellitus (DM) dilakukan dengan pengaturan pola makan untuk mengontrol kadar glukosa darah. Konsep Indeks Glikemik (IG) merupakan pendekatan yang dapat digunakan untuk memilih pangan yang baik dalam pengelolaan kadar glukosa darah. Salah satu bahan pangan lokal yang berpotensi untuk dapat digunakan sebagai pengganti terigu dan memiliki IG rendah adalah pisang (46-51). Biskuit juga disubtitusi dengan tepung tempe karena tepung tempe mempunyai nilai IG yangan relatif rendah. Penelitian ini bertujuan untuk memformulasi biskuit rendah IG dengan substitusi tepung pisang dan tepung tempe sebagai salah satu alternatif pangan bagi diabetic. Tepung pisang klutuk dipilih karena masih pemanfaatannya masih terbatas. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan empat faktor proposi penambahan tepung pisang klutuk yaitu 0%(F0), 20%(F1), 30%(F2) dan 40%(F3). Selain itu, semua perlakuan kecuali F0 (kontrol) disubtitusi juga dengan tepung tempe kedelai sebesar 5%. Kandungan gizi biskuit terpilih berdasarkan pertimbangan mutu kimia dan organoleptik adalah F2 dengan kadar air 4.88%, kadar abu 2.03%, kadar protein 7.53%, kadar lemak 28.12%, serat kasar 1.87%, karbohidrat 56.23%, serat pangan 13.5%, total pati 44.54%, daya cerna pati 60.4%. Nilai indeks glikemik biskuit tepung pisang klutuk adalah 36 dan termasuk rendah. Biskuit pisang klutuk dapat dijadikan salah satu alternatif pangan fungsional terutama bagi diabetic. AbstractThis research is aimed to produce low Glycemic Index (GI) biscuit by substituting wheat flour with klutuk banana flour and tempe flour. Banana is known to have low GI (46 – 51). Soybean and its products are also known as potential sources of protein as well as having low GI. Klutuk banana is selected due to its under-utilised usage in food production. A completely randomized design was applied by involving four factors of klutuk banana flours which were 0% (F0), 20% (F1), 30%(F2) and 40%(F3). In addition, The treatments (F1-F3) also used 5 percent tempe flour. The results showed that panelists acceptance declined with increasing substitution of klutuk banana flour. Biscuit with substitution of 20% klutuk banana flour (F1) was then selected as the most potential formulation based on its physico-chemical properties, nutritional qualities and sensory evaluation. The selected (F1) klutuk banana biscuit contained 4.88% moisture, 2.03% ash, 7.53% protein, 28.12% fat, 1.87% crude fiber, 56.23% carbohydrates, 13.5% dietary fiber, 44.54% total starch, 60.4% starch digestibility. Glycemic index of the selected biscuit was 36 (low GI). Klutuk banana biscuits may be used as an alternative functional food, especially for diabetic.

Peran Nutrasetikal Galohgor dalam Mempertahankan Berat Badan dan Menurunkan Glukosa Darah pada Tikus Diabetes yang Diinduksi Streptozotocin Firdaus Firdaus; Rimbawan Rimbawan; Sri Anna Marliyati; Katrin Roosita
Jurnal Aplikasi Teknologi Pangan Vol 5, No 3 (2016): Agustus 2016
Publisher : Indonesian Food Technologists

Galohgor merupakan salah satu obat herbal tradisional yang lazim di daerah Bogor, Jawa Barat. Neutrasetikal ini tersusun atas 56 jenis bahan yang komposisinya terdiri dari 38 macam tanaman obat, 5 jenis rempah-rempah, 7 jenis kacang-kacangan dan 6 jenis temu-temuan. Tujuan dari penelitian ini untuk mengetahui efek nutrasetikal Galohgor dalam menurunkan kadar glukosa darah dan menjaga kestabilan berat badan tikus diabetes yang diinduksi Streptozotocin (STZ). Penelitian ini menggunakan desain blok acak, 12 ekor tikus Sprague dawley jantan berumur 6 minggu diinjeksi dengan STZ secara intraperitoneal degan dosis 40 mg/kg berat badan dan diberikan sukrosa 30% secara ad libitum selama 4 minggu (masa induksi diabetes) kemudian dialokasikan secara acak kedalam 3 kelompok kemudian diberi intervensi selama 14 hari dengan perlakuan antara lain ekstrak nutrasetikal Galohgor 0,037 g/kg berat badan (Gal+STZ), metformn 62,5 mg/kg berat badan (Met+STZ), dan kelompok kontrol + STZ (K+STZ). Sebanyak 4 ekor tikus normal (N) tanpa perlakuan pemberian sukrosa dimasukkan kedalam kelompok kontrol normal. Hasil menunjukkan ekstrak nutrasetikal Galohgor (Gal+STZ) mampu menurunkan kadar glukosa darah secara signifikan (p<0,05) dan dapat membantu menjaga berat badan pada tikus diabetes yang diinduksi STZ. Kata kunci: Galohgor, streptozotocin, glukosa darah, berat badan, diabetesAbstract Galohgor is one of the traditional herbal medicinel in Bogor, West Java. The Neutraceutical was prepared from 56 kinds of material consist of 38 medicinal plants, 5 herbs and spices, 7 nuts and 6 rhizomes in composition. The aims of this study was to investigate the effect of Nutraceutical Galohgor in maintenance of body weight and reducing blood glucose on diabetic rats induced by streptozotocin (STZ). The type of this study is randomized block design, a number of 12 male Sprague dawley rats on 6 weeks of age were induced with STZ intraperitoneally with dosage of 40 mg/kg body weight and giving with 30% sucrose ad libitum during 4 weeks (diabetic induction fase) and allocated randomly to three groups and treated for 14 days with i.e . nutraceutical Galohgor extract 0,037 g/kg body weight (Gal+STZ), Metformin 62,5 mg/kg body weight (Met+STZ) and control + STZ (K+STZ) group. Four normal rats were allocated as a normal control (N). Glucose level and body weight was measured every 3 days. The result showed that nutraceutical Galohgor extract (Gal+STZ) helped to maintenance body weight and reduced glucose level in diabetic rats significantly (P<0,05) in diabetic rats induced with STZ. Key words : Galohgor, streptozotocin, blood glucose, body weight, diabetes

Kromium serum dan asupan mikromineral pada penyandang diabetes tipe 2 Ni Ketut Sutiari; Rimbawan Rimbawan; Clara Meliyanti Kusharto; Purwantyastuti Ascobat; Adi Teruna Effendi
Jurnal Gizi Klinik Indonesia Vol 13, No 4 (2017): April
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.18883

Background: Status of minerals such as zinc, magnesium, and chromium among diabetic patients are considered lower than non-diabetic peoples, both in the serum and intake. Some reviews show that those minerals contribute to carbohydrate metabolism among diabetic patients.Objective: This study aims to explore intake of zinc, magnesium, and chromium among DMT2 in Denpasar.Method: This is a cross-sectional analytic study. The population was all (70) DMT2 patients registered at Chronic Disease Service (Prolanis) at two Primary Health Care (PHC) Denpasar Utara III PHC and Denpasar Timur I PHC. The sample for the study was DMT2 patients and non-diabetic people age 50-70 years reside in Denpasar city. DMT2 patients were randomly selected with simple random technique, while non-diabetic peoples were non-randomly selected. The level of serum chromium was measured by AAS method, whereas microminerals intake were collected by a recall and SQ-FFQ method. Data was analyzed descriptively and differences were tested with two independent t-test at 95% confidence level.Results: The mean of serum chromium DMT2 and non-diabetic were 0.044 mg/L and 0.094 mg/L respectively. The mean±SEM magnesium (DMT2 316.1±22.4 mg/day; non-diabetic 211.0±33.5 mg/day), zinc intake was (DMT2 8.4±0.7 mg/day; non-diabetic 6.2±0.8 mg/day), and chromium (DMT2 10.8±1.3 µg/day; non-diabetic 8.7±0.9µg/day). A significant difference was found between magnesium intake (p=0.01).Conclusion: The study showed that zinc, magnesium and chromium intake is appeared higher among DMT2 patients compare to non-diabetic in Denpasar region.

EVALUASI MUTU PROTEIN BISKUIT YANG MEMANFAATKAN BLONDO DAN DIPERKAYA DENGAN TEPUNG IKAN GABUS Iswahyudi Iswahyudi; Rimbawan Rimbawan; Evi Damayanthi
ARGIPA (Arsip Gizi dan Pangan) Vol 1 No 2 (2016)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (310.356 KB)

ABSTRACTThe objective of this research was to analyze the true digestibility (TD), biological value(BV), and net protein utilization (NPU) of biscuits. The research used 25 rats of Spraguedawley aged between 29-32 days. The research was conducted in two stages, adaptation andintervention period. The period of adaptation was conducted for 4 days by providing thestandard feed (AOAC 1995) and aquades ad libitum. The period of intervention was began byclassifying 25 rats into 5 groups: group A (fed with standard biscuit feed), group B (fed withblondo biscuit feed), group C (fed with blondo + snakehead biscuit feed), group K1 (fed withnon-protein feed), and group K2 (fed with casein feed). Intervention was carried out for 10days. During the intervention, a given amount of feed, remaining feed, urine, and feces werecollected and weighed for analysis purposes. Data were analyzed using Analysis of Variants(ANOVA). If the results of ANOVA showed signifcant differences (p<0,05), then followed byDuncan’s test with 5% confdence interval. The results showed that total of feed intake, weight gain, and Feed Conversion Effciency (FCE) were signifcantly different (p<0,05). The value of the TD, BV, and NPU of casein group, standard biscuit group, blondo biscuit group and blondo+ snakehead biscuit group were not signifcantly different (p>0,05).

Effect of tele-exercise versus combination of tele-exercise with tele-counselling on obese office employee’s weight loss Mury Kuswari; Rimbawan Rimbawan; Hardinsyah Hardinsyah; Mira Dewi; Nazhif Gifari
ARGIPA (Arsip Gizi dan Pangan) Vol 6 No 2 (2021)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v6i2.7710

Obesity is one of five death risks globally. This is worsened by the increasing sedentary nature of work, where adults spend most of their time. The ongoing COVID-19 pandemic causes many employees to work from home. Online exercise in home or tele-exercise may potentially manage this. The purpose of this study was to analyze the effectiveness of tele-exercise on decreasing body weight of obese employee, or if it must be combined with nutrition tele-counseling. The design of this study is Pre-Post-Test Quasi-Experimental. This study was conducted on obese office employee in Jakarta with two intervention groups, one who receive tele-exercise intervention and the other who receive tele-exercise and nutrition tele-counseling. Subjects were divided into tele-exercise (n=25) and tele-exercise and nutrition tele-counseling (n=38). Subjects received tele-exercise 30 minutes per session, three sessions per week for six weeks. Tele-counseling was done by WhatsApp application every day, consisting of balanced nutrition education and calorie restriction for weight loss. Paired t-test was done on subject’s body weight before and after intervention. The group who received tele-exercise and tele-counseling experienced weight loss significantly with average bodyweight from 77.36±11.83 kg to 75.49±11.58 kg (Δ=-1.87 kg, p<0.05), while the same didn’t happen on another group (Δ=0.36, p>0.05). This research showed that tele-exercise is not very effective on decreasing obese office employee’s body weight, but must be combined with nutrition tele-exercise to achieve significant weight loss.

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 Astrid Noviana Astuti Lamid 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 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 Dira Warisanti Dodik Briawan Drajat Martianto Ekowati Handharyani Emma S Wirakusumah Ennita Fahriza Eva Susanti Evi Damayanthi Evy Damayanthi Faisal Anwar Fajriaty, Deannisa Febrina Sulistiawati Firdaus Firdaus Firdaus Firdaus Fitrah Ernawati Fitrah Ernawati Fivi Melva Diana, Fivi Melva Gifari, Nazhif Hadi Riyadi Hardinsyah 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 Katrin Roosita Khaerul Fadly Khairina, Dini Nur Kharisma Tamimi Kharisma Tamimi 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 MADE ASTAWAN MARIA BINTANG 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 Nawaf Tresnanda Nazhif Gifari Ni Ketut Sutiari Ni'ma Hilyatin Novitasari, Putri Nur Indrawaty Lipoeto 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 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 Sutrisna, Aang SYAHRIAL SYAHRIAL Syartiwidya Syartiwidya TATI NURHAYATI Trini Suryowati Tunggul Waloya V Prihananto Vetnizah Juniantito Wiwin Winarsih Yunianto, Andi Eka Yusra Egayanti Zakiudin Munasir Zakiudin Munasir Zuraidah Nasution

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