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All Journal Journal of Nutrition and Health JURNAL GIZI INDONESIA Jurnal Kedokteran Diponegoro Journal of Nutrition College Jurnal Media Gizi Indonesia (MGI) The Indonesian Biomedical Journal Molecular and Cellular Biomedical Sciences (MCBS) GIZI INDONESIA AcTion: Aceh Nutrition Journal Jurnal Gizi Klinik Indonesia Amerta Nutrition IJCNP (INDONESIAN JOURNAL OF CLINICAL NUTRITION PHYSICIAN) JKKI : Jurnal Kedokteran dan Kesehatan Indonesia Journal Of Sustainability Perspectives Sports Medicine Curiosity Journal Journal of Sustainability Perspectives
MARTHA ARDIARIA
Department Of Nutrition Science, Faculty Of Medicine, Universitas Diponegoro, Jl. Prof. Sudarto No.13, Tembalang, Semarang 50275
Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Education Engineering Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Neuroscience Nursing Public Health Other

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Journal : JURNAL GIZI INDONESIA

 1 
Pengaruh pemberian ubi jalar ungu (Ipomoea batatas L.Poir) terhadap kadar superoksida dismutase (SOD) tikus wistar jantan (Rattus Norvegicus) yang dipapar asap rokok Widyanti, Alfreda Sabrina; Ardiaria, Martha; Widyastuti, Nurmasari
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 8, No 1 (2019)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (314.065 KB) | DOI: 10.14710/jgi.8.1.45-50

Abstract

Background: Cigarette smoke exposure is one of the source of free radicals that causes oxidative stress and decreases superoxide dismutase (SOD) level. Purple fleshed sweet potato is a type of food that contains antioxidants to neutralize oxidative stress.Objectives: To study the effect of purple fleshed sweet potato on superoxide dismutase (sod) level on rats exposed to cigarette smoke.Methods: This was a true experimental study with a post-test randomized control group design. The rats were randomized into 4 groups (6 rats in each group). The negative control group (K-) was treated with standard diet; the positive control group (K+) was treated with cigarette smoke exposure and standard diet; the treatment 1 (P1) group was treated with standard diet and purple fleshed sweet potato with the dose of 8 g / 200 g bw/day, and the treatment 2 (P2) group was treated with cigarette smoke exposure and purple fleshed sweet potato with the dose of 8 g /200 g bw/day.Results: There was a significant difference of SOD levels in each group (p=0.00) except between group K- and P1. Giving purple fleshed sweet potatoes increased SOD levels as much as 85.81±4.59 (P1). The K+ group had the lowest SOD level 22.34±3.98. The SOD level for K- group and P2 group was 82.27±4.59 and 67.73±6.68 respectively.Conclusion: The highest SOD level is on the treatment 1 group which is administered with purple fleshed sweet potato.
Microbiology quality and shelf life analysis of enteral formulas based on tempeh flour and yam flour Annisa, Wahyu Ilmi; Ardiaria, Martha; Rahadiayanti, Ayu; Fitranti, Deny Yudi; Dieny, Fillah Fithra; Afifah, Diana Nur; Nissa, Choirun
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 8, No 2 (2020)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (288.681 KB) | DOI: 10.14710/jgi.8.2.85-91

Abstract

Background: Critically ill patients have an increased risk of developing infection. Enteral formula that given to patients must meet food safety which includes microbiology quality. In powder form, powder formula is a solution to suppress microbial growth, although it is still susceptible to oxidation. Shelf life is useful to determine the oxidation status. Objectives: This study aimed to analyze the value of TPC, Salmonella, E. coli and shelf life of enteral formula.Methods: This study was a completely randomized experimental design of one factor, namely the length of storage for values of TPC, Salmonella and E. coli with variations in storage for 0, 1, 2, and 3 hours at room temperature. Data on the TPC test was analyzed using Kruskal-Wallis. The temperature used for shelf life with TBA based-Arrhenius equation is 250C, 350C, and 450C for 28 days.Results: There was a difference in the length of storage of 0, 1, 2, and 3 hours on the value of TPC. The TPC value at 0 and 1 hour did not exceed the normal limit. The value of Salmonella was negative/25 g and < 3/g for E. coli. The shelf life of enteral formulas was respectively 250C, 350C and 450C for 44.89, 28.26 and 18.32 days.Conclusion: The longer the length of storage, the higher the TPC value. In accordance with the Indonesian standard (SNI), there is no contamination of Salmonella and E. coli in the enteral formula. The longest shelf life is at 250C.
Exploring rice varietal effects on triglyceride/high density lipoprotein ratio in hyperlipidemia-induced wistar rats Rosmalinda, Yusie; Noer, Etika Ratna; Sulchan, Mohammad; Khikmaturrohman, Sya’bani Isnaen; Ardiaria, Martha; Marsa, Firdaus Shadiqa; Henny, Via Anugrah; Wijayanti, Hartanti Sandi; Panunggal, Binar
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 13, No 2 (2025): June
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.13.2.170-181

Abstract

Background: Excessive intake of white rice has been associated with elevated triglyceride (TG) levels and decreased high density lipoprotein (HDL) cholesterol concentrations. Conversely, black and red rice varieties have demonstrated favorable impacts on lipid metabolism. However, despite these benefits, their palatability and texture are often met with aversion by consumers. Consequently, it is imperative to investigate rice blends that are both well-received by individuals and exhibit pronounced efficacy in reducing the TG/HDL ratio.Objective: To investigate the differential effects on the TG/HDL ratio in rats administered different combinations of white, red, and black rice.Methods: This research follows a true experimental design incorporating pre- and post-tests with a control group. Thirty rats were initially fed a hyperlipidemic diet for 14 days. Subsequently, the rats were subjected to interventions involving different rice combinations for a duration of 28 days. These combinations included K(+) (positive control), P1 (100% white rice), P2 (21 g red and 4 g white rice), P3 (16 g black and 4 g white rice), and P4 (8 g black, 8 g red, and 4 g white rice). Triglyceride and HDL levels were quantified using the GPO-PAP and CHOD-PAP methods, respectively. Statistical analysis was performed utilizing ANOVA tests followed by LSD post-hoc tests for comparison.Results: Triglycerides decrease in P4 (-51.04±0.72) was the highest, followed by P3 (47.18±0.51), P2 (-34.60±1.07), P1 (-17.03±1, 06). Cholesterol HDL increase in P4 (49.36±1.68) was the highest, followed by P3 (42.71±0.41), P2 (38.09±0.76), P1 (30.64±0.90). The TG/HDL ratio in P1, P2, P3, and P4 were 0.21±0.092, -2.12±0.164, -2.45±0.123, -2.82±0.148, -3.18±0.371, respectively. The rice combination intervention had a significant decreased on the TG/HDL ratio (p=0.000).Conclusion: The intervention involving rice combinations resulted in a greater reduction in the TG/HDL ratio compared to the consumption of white rice alone. Among the various combinations tested, the combination of white, red, and black rice demonstrated the most significant reduction in the triglyceride to HDL-cholesterol (TG/HDL) ratio.
Co-Authors A. Fahmi Arif Tsani Adriyan Pramono Ahmad Syauqy Ahmad Syauqy Aida Fitri Nazillah Aini, Chanifatunnisa Nurul Ajeng, Dhea Alfadila, Tsania Izza Amelia, Annisa Eka Andini, Arie Nisfu Annisa, Wahyu Ilmi Arini, Prettika Juhan Armelinda, Nyoman Putri Ari Aryu Candra Astika Widy Utomo, Astika Widy Ayu Alfitasari Ayu Rahadiyanti Azalia, Fawnia Binar Panunggal Denny Nugroho Sugianto Deny Yudi Fitranti Deny Yudi Fitranti Dewi, Luthfia Dewi, Suci Noviya Dhea Aghestya Diana Nur Afifah, Diana Nur Ebigail Daeli Elvina R, Devi Enny Probosari Erin Ratna Kustanti Etika Ratna Noer Etisa Adi Murbawani Faadlilah, Nourah Faradina, Amelia Fathin, Annisa Nur Fauzia Purnamasari Fauziyah, Syifa Nala Febriandina, Kharisma Dwi Ferry Sandra Fillah Fithra Dieny Fillah Fithra Dieny Fitriyono Ayustaningwarno Galuh Hardaningsih, Galuh Hagnyonowati Hagnyonowati Handayani, Endah Nur Hartanti Sandi Wijayanti Hastuti, Vivilia Niken Helena Ayatasya Kusuma Cantika Henny, Via Anugrah Hertanto Wahyu Subagio I Dewa Gede Angga Pramana Irmayanti, Lusi Khikmaturrohman, Sya’bani Isnaen Kurniawati, Dewi Marfu’ah Lone, Vicka Frantya Luthfiatul Khusna Maharani, Mutiara Irma Mardiana, Zahra Aulia Marisa, Agnia Marsa, Firdaus Shadiqa Masha, Tania Meisyahputri, Bike Meita Hendrianingtyas Mohammad Sulchan Monikasari, Monikasari Muhammad Ryan Radifan Gustisiya Muhammad Sulchan Mursid Tri Susilo Nadya Diena Rahmah Niken Puruhita Ninik Rustanti Nissa, Choirun Noviasti Rahma Utami Nurmasari Widyastuti Nuryanto Nuryanto Nyoman Suci Widiastiti Prabu Giusta Nugraha Putri, Radhesia Iriani Rachma Purwanti Rachmawati, Rizki Khoirur Rahadiayanti, Ayu Rahma, Fadilla Rahmah, Nadya Diena Rani Puspita Resti, Nina Retno Tri Wulandari Ria Purnawian Sulistiani Ria Purnawian Sulistiani, Ria Purnawian Rizkita, Maura Sania Rosmalinda, Yusie Septiana, Wayan Chitra Setyarsih, Liani SIGIT ADIANTO Sitanggang, Golda Sharon Syafira Noor Pratiwi Tjahjono, Kusmiyati DK Widyanti, Alfreda Sabrina Yanti Ernalia Yuliana, Amanda Rambu Zsa-Zsa Ayu Laksmi Zulfa, Fairuz