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All Journal Poltekita : Jurnal Ilmu Kesehatan Jurnal Gizi dan Dietetik Jurnal Pengabdian Masyarakat Kesehatan Indonesia Media Penelitian dan Pengembangan Kesehatan Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat
Saleky, Yohannes Willihelm
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Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Dentistry Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences

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ENERGI, KARBOHIDRAT, SERAT, DAN AKTIVITAS FISIK: KONTRIBUTOR KEGEMUKAN PADA SISWA SMA Sholihah, Siti Nurbayani; Judiono, Judiono; Saleky, Yohannes Willihelm; Rahmat, Mamat; Pusparini, Pusparini; Suprihartono, Fred Agung; Fauziyah, Raden Roro Nur
Media Penelitian dan Pengembangan Kesehatan Vol. 34 No. 4 (2024): MEDIA PENELITIAN DAN PENGEMBANGAN KESEHATAN
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jmp2k.v34i4.2188

Abstract

Obesity is a condition resulting from an imbalance between energy intake and expenditure, leading to excess energy stored as fat tissue. Factor contributing to obesity in adolescents primary stem from dietary patterns. This study aims to determine the relationship between energy intake, carbohydrate intake, fiber intake, physical activity, and obesity among 11th-grade students at SMA Negeri 1 Ngamprah, West Bandung Regency. A cross-sectional research design was employed, with a sample size of 48 students with random sampling. The sampling technique used was random sampling. Data collection involved interviews, questionnaires, and measurements of weight and height. The data was analyzed using Chi-square and logistic regression tests. The findings revealed that 26 students (54,2%) were obese, while only 2,1% met the daily fiber requirements. Significant relationships were found between energy intake (p=0,000), carbohydrate intake (p=0,000), and physical activity (p=0,003) with obesity. However, no significant association was found between fiber intake and obesity (p = 1,000). The variable that significantly influenced obesity was energy intake (p = 0,008; OR = 24,227; CI: 2,339-250,902), while carbohydrate intake (p = 0,076; OR = 4,837; CI: 0,848-27,597) and physical activity (p = 0,367; OR = 2,274; CI: 0,381-13,556) do not directly influenced obesity. Enhancing students’ understanding and behaviors regarding balanced nutrition, along with boosting physical activity through extracurricular activities, is necessary to reduce obesity among adolescents.
BROWNIES BERBAHAN TEPUNG UBI UNGU, TEPUNG KEDELAI, DAN BIJI CHIA (BROWTASOY) SEBAGAI MAKANAN SELINGAN UNTUK PASIEN DM TIPE 2 Ayunastity, Azmi Ajeng; Fitria, Mona; Saleky, Yohannes Willihelm; Judiono
Jurnal Gizi dan Dietetik Vol. 4 No. 2 (2025): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v4i2.3293

Abstract

The form of nutritional therapy for people with DM is dietary management with three meals a day and snacks. Snacks for DM contain carbohydrate levels of 15-30 grams, balanced nutrition, low glycemic index, high fibre and high antioxidants can reduce the rate of glucose absorption and increase insulin sensitivity. The study aimed to determine the effect of different formulations of purple sweet potato flour, soy flour and chia seeds on the quality (organoleptic properties, macronutrient content, fibre and antioxidants) of brownies as a side dish for patients with type 2 diabetes. The research design was experimental involving 30 moderately trained panellists. Data normality test using Shapiro Wilk with data not normally distributed, then the analysis uses Kruskal Wallis test. The results showed that there was an effect of the formulation of purple sweet potato flour, soy flour and chia seeds on the quality of the brownie formula from the aspects of taste (p=0.041), aroma (p=0.031), texture (p=0.002) and overall (p=0.000) but there was no significant effect on the colour aspect (p=0.330). Formula 1 with the addition of 60% purple sweet potato flour, 30% soya flour and 10% chia seeds was the best formula favoured by panellists with a hedonic score of 5.9. Browtasoy product test results in the laboratory showed 188.5 Kcal energy, 4 g protein, 13.5 g fat, 12.5 g carbohydrate and 2.5 grams of fibre and antioxidant activity of 255.245 ppm (moderate antioxidant activity) per 50 gram serving. The production cost price of 50 g serving is Rp. 12,643.56. It is necessary to develop a better formula in nutritional value by modifying ingredients to increase protein and carbohydrate levels and reduce product fat content.
Co-Authors Aeni, Muna Nur Agus Sulaeman Ayunastity, Azmi Ajeng Fauziyah, Raden Roro Nur Fred Agung Suprihartono, Fred Agung Ghassani, R Wulandari gumilar, mulus Gurid PE Mulyo Hastuti, Widi Herdianta, Dhimas Isdiany, Nitta Judiono Judiono Judiono Lucas, Jedya Luthfi, Alifah Mamat Rahmat Mona Fitria Nursanti, Firda Aulia Priawantriputri, Witri Pusparini Pusparini Putri, Bernatara Aulia Rohmah, Andini Aulia Rosmana, Dadang Rumahorbo, Hotma Sholihah, Siti Nurbayani Sumarjo, Dwi Nur Ida Islamiati Suparman Suparman Surmita, Surmita Widartika Widartika Widiasih, Wida Witri Priawantiputri Yenny Moviana, Yenny Zahirah, Siti Zahra Zulkarnain, Kirana Athaya