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All Journal Jurnal Gizi Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL Jurnal Kesehatan Masyarakat Indonesia FIKkeS Indonesian Journal of Human Nutrition Jurnal Pengabdian Masyarakat Kebidanan Prosiding Seminar Nasional Unimus Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)

Sufiati Bintanah

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Author-ID : 242605

Agriculture, Biological Sciences & Forestry Humanities Dentistry Education Engineering Health Professions Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences

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Serat dan Status Gizi Kaitannya dengan Tekanan Darah pada Pasien Hipertensi Rawat Inap di Rumah Sakit Umum Daerah Tugurejo Semarang Fitria Nur Kholifah; Sufiati Bintanah; Erma Handarsari
Jurnal Gizi Vol 5, No 2 (2016): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Hypertension is called the silent killer is a disease prevalent in society is characterized by sistolic blood pressure ? 140 mmHg and diastolic ? 90 mm Hg. The fiber is called "roughage," helpskeep your body stay organized. Low fiber intake ? 8.8 g / day increased C-Reactive Protein (CRP) 4kali higher in adults with two or three risk of disease (obesity, hypertension, diabetes). This study determine the relationship of dietary fiber intake and nutritional status with blood pressure in hypertensive patients hospitalized in the Hospital Tugurejo Semarang. Methods: reaserch explanatory research with cross sectional approach. The population of all patients presenting to the hospital in May 2014, samples taken as many as 26 people with purposive sampling technique.Univariate analysis performed to present the frequency distribution table. Bivariate analysis begins with Shapiro-Wilks normality test and continued with correlation of Rank-Spearman. Most (34.6%) samples were aged 51-60 years, and most (65.4%) were female, most ( 69.2%) intake of fiber <20 grams,. For fiber intake of the average patient lack of demand (20 grams), the majority (46.2%) had a better nutritional status with BMI> 25 experienced by as many as 18 respondents (69.2%), the majority (61.5% ) had a systolic blood pressure of 140-159 mmHg, most (46.2%) had blood pressure of 90-99 mmHg. Statistical analysis showed that there was a negative association between dietary fiber intake with systolic blood pressure (p = 0.001 <0.005), there was no association between dietary fiber intake with diastolic blood pressure (p = 0.374> 0.05). ), There is a relationship between nutritional status and systolic blood pressure (p = 0.033 <0.05). ), And there is no relationship between nutritional status and diastolic blood pressure (p = 0.842> 0.05). Lower fiber intake will increase systolic blood pressure. The nutritional status related to blood pressure, the more the higher the nutritional status of blood pressure. Diastolic blood pressurewas not associated with the level of konsusmi fiber and nutritional status.Keywords: Fiber intake, nutritional status, Blood Pressure, Hypertension Patients.

Faktor-Faktor Kepuasan Pasien dengan Sisa Makanan pada Pelayanan Gizi di Rumah Sakit Islam Arafah Rembang Noor Rochmah; Sufiati Bintanah; Erma Handarsari
Jurnal Gizi Vol 7, No 1 (2018): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Background : One of the success of food serving at the hospital is patient satisfaction. Lower patient satisfaction has an influence on how patient will be eat and left the food. The object of the study is to know the correlation of patient satisfaction factors and food waste at Arafah Islamic Hospital Rembang. Method : This study used observational analytic with an across sectional approach. The population are all patient at Musdalifah room and Dzulkhulaifah room of Arafah Islamic Hospital Rembang with sample criteria, at least 2 days was treated and got a normal and soft food. Thesample of this study are 31 respondents used consecutive sampling. The instruments used are questionnaire and Comstock form. The normality test of the data usedKolmogorof -Smirnov test.The statistical test used is Rank-Spearman test. Results : This study found all of the respondents 100% of exact food time distribution. Most respondents 77, 4 % that said a variation of the food. 48, 8 % said the taste is delicious. All of the respondent (100%) the food equipments are clean and the server is friendly. Most respondents 83, 9% attractive for the served food. Food waste from breakfast : main course 6,5%, animal side dish 3,2%, vegetable side dish 16,5%, vegetables 9,7%. At lunch: main course 6,5%, animal side dish 3,2%, vegetable side dish 12,9%, vegetables19,4%. At dinner: main course 3,2%, animal side dish 9,7%, vegetable side dish 12,9%, vegetables 9,7%. There is no correlation between menu variationwith food waste but, the relation between animal side dish and food waste at breakfast has a correlation value p=0, 037. There is no correlation between the taste of the food and food waste (p> 0, 05). There is no correlation between appearance of food and food waste but the relation between animal side dish and food waste at breakfast has correlation value p=0, 038. Keywords: The Patient Satisfaction’s Factors, food waste, taste of food, appearance of food

Hubungan Pengetahuan Makanan Sumber Fe Dan Vitamin C Dengan Kadar Hb Pada Ibu Hamil Post Hiperemesis Gravidarum di Rumah Bersalin Budi Rahayu Semarang Amaliyah -; Sufiati Bintanah; Siti Aminah
Jurnal Gizi Vol 3, No 2 (2014): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Anemia can be caused by several factors, including the lack of intake of Fe and mother's knowledge. Anemia can occur at any age, especially in pregnant women. Pregnant women are prone to anemia compared with women who did not become pregnant because of the needs of pregnant women Fe higher than non-pregnant women (Widiyanto, 2001). For that pregnant women should pay attention to food intake during pregnancy progresses. The purpose of the study is to determine the relationship of Fe and knowledge of food sources of vitamin C with hemoglobin levels in pregnant women with hyperemesis gravidarum post. The research method sectional survey approach (cross sectional) in the field of clinical nutrition. The population is all pregnant women in the maternity hospital Budi Rahayu who come and check her pregnancy in the maternity hospital Budi Rahayu in June-July 2011 as many as 30 people. Samples were taken by purposive criteria: outpatients at the maternity hospital Budi Rahayu, willing to be a sample and follow up completed research, pregnant women with hyperemesis gravidarum post. Univariate analysis was used to determine the frequency distribution of the sample characteristics and bivariate to know know the relationship between two variables, preceded by a Kolmogorov-Smirnov test to determine normality test data and proceed to the Spearman Rank correlation test. The characteristics of pregnant women with hyperemesis gravidarum post, 86.6% aged 20-30, years, 66.7% had high school, 80% were knowledgeable, 56.7% work as private employees, 30.0% Fe knowledge of food sources moderate, 40.0% knowledge of good food sources of vitamin C, 83.3% of pregnant women pengalami anemia. Normality test indicates that the data are not normally distributed, p-value 0.002 (<0.05) so using Spearman rank correlation test. Results of bivariate analysis showed that there was no relationship between fe and knowledge of food sources of vitamin C with hb levels in pregnant women with hyperemesis gravidarum post maternity home rahayu Semarang favor with the value of r = 0.305 and p = 1.000 (<0.05).

Suhu Makanan dan Sisa Makanan Pasien Dewasa Diet Lunak di Rawat Inap Penyakit Dalam Rumah Sakit Umum Daerah Kota Semarang Najibah Nuraini; Sufiati Bintanah; Kartika Nugraheni
Jurnal Gizi Vol 6, No 1 (2017): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

The food temperature is one of the factors affecting the leftovers of soft diet inpatients of the hospital. Research aims to understand how the relationship of food temperature with leftovers of soft diet of internist inpatients. The kind of research is explanatory reserch using survey methods and with the crosssectional approach. The populationis all of adult inpatients who obtain the diet soft at public hospital of Semarang City. The sample chosen by the inclusion and exclusive criteria that we have seted. Data analysis using the pearsoncorrelationstatistic test. The result shows from the number of 33 samples, there are 54,4 % of them are 41-60 years old, 57,6 % a women, 60,6 % who hospitalized three days or above, 39,4 % who seniorhigh school educated and 42,4 % of them who suffer febris medical. The food’s temperature was4,5 o C – 60 o C, in danger zone. Leftover food of porridge diet was 22,15% ±SD 7,35%, animal protein diet was 34,14% ± SD9,30%, nabati protein diet was 38,63% ±SD 14,53% and vegetables diet was 38,10% ±SD 12,20%. There is no correlation between the food’s temperature with leftovers of porridge diet (p = 0.277, no correlation between the food’s temperature with leftovers of animal protein diet (p = 0,116),no correlation between the food’s temperature with leftovers of nabati protein diet (p = 0,709). There is a correlation between thefood’s temperature with leftovers of vegetablesdiet(p = 0,006). The conclusion, at the hospital of Semarang City, especialy the adult inpatient, the food’s temperature related to the food’s rest of vegetable diet, but no related to the food’s rest of porridge diet, animal protein diet and nabati protein diet. Keywords :Food Themperature, Leftovers, Soft Food

Hubungan Asupan Kalsium dan Natrium Terhadap Tekanan Darah Sistolik Pada Penderita Hipertensi Rawat Inap Di RS Tugurejo Semarang Nunik Alfiana; Sufiati Bintanah; Hapsari Sulistya Kusuma
Jurnal Gizi Vol 3, No 1 (2014): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Blood pressure is the pressure generated in the artery wall. Peak pressure occurs when the left ventricle contracts and is called the systolic pressure. Diastolic pressure is the lowest pressure that occurs when the heart is resting. Blood pressure is usually described as the ratio of systolic to diastolic pressure, with normal adult values ranged from 100/60 to 140/90. The average normal blood pressure is usually 120/80. This type of research is descriptive analytic clinical nutrition field. The method is survey with a cross-sectional approach. The Number of samples are 30 people consisting of hospital inpatients Tugurejo Semarang. The Research was done at January to July 2013.. We used interview with aids food recall for collecting data. The rank-Spearman test was done to test the correlation between calcium and sodium intake with sistolik blood pressure. To test the normality of data, especially the data of calcium sodium intake and blood pressure, we used Kolmogorov- Smirnov test. The results showed that the majority of hypertensive patients were female (17 persons or 56.7%). 12 patients (40,0 %) were 51-60 years old and the largest of sample (13 person or 43.3 %) work as the housewives. The majority of patient’s education is primary school (16 people or 53.3%). 13 patients (46,7%) were mild systolic hypertension or lights hypertension and only 2 patients (6,7%) were severe hypertension. There are 3 patient (10,0%) that they have the calcium intake is more than the normal. There are 5 patients (16,7%) that they have the sodium intake is more than the normal. Statistical test results showed there is no correlation between calcium intake and blood pressure (p value 0.046 <0.05). There is a correlation between sodium intake and blood pressure (p value 0.000 <0.05).

Hubungan Konsumsi Bahan Makanan Sumber Vitamin C dan Vitamin E dengan Kadar Gula Darah Penderita Diabetes Mellitus Tipe 2 Rawat Jalan di Rumah Sakit Tugurejo Semarang Bondan Sri Utami; Sufiati Bintanah; Joko Teguh Isworo
Jurnal Gizi Vol 4, No 1 (2015): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Diabetes mellitus is a series disorder or syndrome in which the body can not properly regulate the processing or metabolism of carbohydrates, fats, and proteins caused by either partial or absolute deficiency of the hormone insulin. The purpose of this study was Public Knowing the relationship intake of vitamin C, and vitamin E with a patient's blood glucose levels.The research method explanatory research study with cross sectional approaced. The number of 27 samples consisting of hospital outpatient Tugurejo Semarang was taken by purposive sampling in accordance with the criteria The study starts from proposal writing to report writing from the month of January to August 2014. Univariate analysis performed to present the frequency distribution. Data normality test performed with the Kolmogorov-Smirnov test. The Spearman Rank correlation test use to bivariate analysis to examine the correlation between the dependent variable and the independent variables.The largest proportion (26 samples or 59.3 %) of patients with type 2 diabetes mellitus in hospitals Tugurejo Semarang are female. The largest proportion(10 samples or 37.0 %) of samples are based on the age of 56-65 years old. The highest proportion of sample (19 samples or 70,4 %) have a elementary education. The highest proportion of samples (26 samples or 96.3 %) have the blood glucose levels is 126 mmHg and more. Intake of vitamin C in all samples is not sufficient. Intake of vitamin E in all samples is not sufficient. Statistical analysis showed a correlation between vitamin C intake and blood glucose level of Type 2 Diabetes Mellitus. There is no correlation between vitamin E intake with blood glucose levels of Type 2 Diabetes Mellitus.

Kandungan Isovlavon dan Vitamin E pada Formula Kombinasi Tepung Tempe dan Bekatul Untuk Memperbaiki Profil Lipid Darah Sufiati Bintanah; Siti Fatimah Muis; Purwanto AP
Jurnal Gizi Vol 7, No 2 (2018): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

The prevalence of cardiovascular disease continues to increase as a result of dietary changes that have an impact on abnormal lipid profiles and oxidative stress. Efforts to improve lipid profiles byconsuming food contain antioxidant compounds that have the potential to improve blood lipid profiles. The aim of the study was to obtain a description of the content as an antioxidant in the formula of the combination of soybean tempeh flour with rice bran.Research method: This type of experimental research is to find out the most optimum antioxidant content of the formula. Making formulas, (1) yellow soybean tempeh flour + white bran flour, (2 black soybean tempeh flour + white bran flour (3) yellow soybean flour tempeh + red bran flour,(4) black soybean flour tempeh + red bran flour, with composition of 1: 1 and weighs 112 grams each, non-calorie sweetener 3 grams and food flavorings 3 grams, dissolved in cold water as muchas 250 cc, analysis of nutrients using the AOAC method, 2005 . Data analysis: Data obtained are averaged and displayed in table form, then compared between treatments. Results: The combination of YST + RBF with a composition of 1: 1 has a higher isovlavone content while the highest content of vitamin E is found in the combination of YST + WBF. Conclusion: There is sufficient isovlavone and tokoverol content from a combination of tempeh flour and bran to improve blood lipid profile.Keywords: Isoflavones, vitamin E, formula of tempeh and bran flour, blood lipid profile

Pola Konsumsi Bahan Makanan Sumber Natrium pada Pasien Hipertensi Rawat Jalan di Rumah Sakit Tugurejo Semarang Nur Yunaida Fauziah; Sufiati Bintanah; Erma Handarsari
Jurnal Gizi Vol 2, No 1 (2013): Jurnal Gizi Unimus
Publisher : Universitas Muhammadiyah Semarang

Hypertension is a risk factor for cardiovascular disease that often occurs without symptoms. In general, people do not know that he was suffering from hypertension. New symptoms arise after a complication occurs in organs such as kidneys, eyes, brain, heart. Because it does not cause symptoms, hypertension is also known as the silent killer or killers in disguise (Hans Pwolf,1994). High blood pressure is also influenced by behavioral factors ie poor diet such as sodium consuming more resources, especially the excessive salt causes the sodium in the liquid increases. Increasing the volume of fluid causes increased blood volume rises, so the impact on the incidence of hypertension. (Smith, 1988). The results of the household health survey in 1995 showed the prevalence of hypertensive disease in Indonesia is quite high at 83 per 1000 member households ranged from 1.8 to 28.6%. (Hull Alllison, 2001)The prevalence of hypertension in Tugurejo Hospital in January-December 2010 wasranked one of the top 10 diseases, with a number of 6504 patients.This study aims to find out about the consumption patterns of food sources of sodium in hypertensive patients in a hospital outpatient tugurejo Semarang. The samples obtained are 40 samples which are all eligible: Age of patients ranged 33-80 years, berdominisili in Semarang and the patient can take berkomunikasi.Jenis data collected is of primary and secondary data. Primary data include sodium consumption data by semi-quantitative food frequency and eating habits. Secondary data includes the data base name, age, sex, blood pressure taken from medical records. The results of the study were mostly (62.5%) samples were aged 45-60 years, most of the sexes (67.5%) samples were women 27 people, mostly the kind of work (45.0%) samples were housewives 18 people . Most of the samples with Na intake (2000-4000 mg) as many as32 people, and hypertension category were as many as 27 people. Most (65.0%) samples in systolic blood pressure (category average) as many as 26 people, majority (77.5%) samples in diastolic blood pressure (category average) as many as 31 people. Most of the samples stilluse MSG flavor enhancer, salt, and tofu, the frequency of consumption of sodium sources most 1-3 times per day.Keyword : hypertension, natrium intake, cardiovascular diseases

Hubungan Asupan Serat dan IMT Pada Pasien Hipertensi di RSUD Tugurejo Semarang Luthfia Dewi; Sri Rahayu Ningsih; Sufiati Bintanah
Jurnal Gizi Vol 8, No 2 (2019): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Hypertension, characterized by blood pressure level over 140/90mm/Hg, is medical condition caused by excessive natrium intake and overweight. Fiber intake might influence the hypertension condition. This study was aimedto explorefiber intake and nutrition status and to assess the correlation of nutrition status and the level of blood pressure ofpatients at Tugurejo Hospital Semarang. This study was a descriptive study with cros-secsional design. Twelve hypertensive subjects were interviewed directly in March–May 2019 to get the primer data. The correlation between fiber consumption and obesity was assessed by Pearson correlation andconsidered as significant at P<0.05. Of the 12 subjects, 7 subjects were obesity (58.3%), 2 subjects were overweight (16.7%), and 3 subjects were normal (25%). Furthermore, the fiber intake (g) of obesity, overweight, and normal subjects were 12.3±0.75; 8.0±1.56; and 14.6±4.23 respectively which was classified as lack. There was no correlation between fiber consumption and excessive body weight (P=0.261; r=-0.352). There was no correlation between level of blood pressure and excessive body weight(P=0.480; r=-0.256). The number of samples in this study were literally small which might related to the statistical analysis significancy. Keywords: fiber, obesity, hypertension

Hubungan Asupan Protein Dan Kadar Albumin Pada Pasien Kanker Di Rumah Sakit Roemani Muhammadiyah Semarang Hapsari Sulistya Kusuma; Maghfiroh -; Sufiati Bintanah
Jurnal Gizi Vol 3, No 2 (2014): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Cancer is a disease caused by the growth of body tissue cells are abnormal and out of control and can disrupt and damage the cells of other tissues. Malnutrition is a condition that often occurs in patients with cancer. We investigated the associations of protein intake with albumin levels in cancer patienst at Roemani Muhammadiyah Hospital Semarang. This research was explanatory research, to determined the association between the variables in the study. There were 14 samples, were taken using purposive sampling method. Univariate analysis was used to present frequency, tendency and standard deviation. Bivariate analysis using Pearson correlation. Protein intake was associated with albumin levels positively (p=0,030,r=0,513). There was a association of protein intake with albumin levels in cancer patients at Roemani Muhammadiyah Hospital Semarang.

Co-Authors - Hagnyonowati ABDUL ROHMAN Abdulrohman - Agung Hidayat Amaliyah - Asmiani Sompe Ayuningtyas, Annisa Bondan Sri Utami Carto - Dewi Harsuci Ramadhani Dewi Kartika Sari Edy Cahyono Erma Handarsari Erma Handarsari Eva Mona Fardhiasih Dwi Astuti Fika Shafiana Nadia Fika Shafiana Nadia Fitria Nur Kholifah Hana Silviana Hapsari Sulistya Kusuma Hidayah, Ani Nurul Hilyatuzzahrah, Fadhilah Indah Caturwati Jauharany, Firdananda Fikri Joko Teguh Isworo Kartika Nugraheni Latrobdiba, Zahra Maharani Luthfia Dewi Machmudah - Maghfiroh - Maskhanah, Maskhanah Mufnaetty Mufnaetty Mufnaety - Muryati - Najibah Nuraini Noor Rochmah Nunik Alfiana Nur Yunaida Fauziah Nura Ma’shumah Nurrahman Nurrahman Prisma Nurahmatika Purwanto AP Putri, Sri Hapsari Suhartono Rahayu Astuti Risya ocfianella Setyawati Hiyas Prabaningrum SITI AMINAH Siti Fatimah Muis Sri Rahayu Ningsih Sunarti Uswatun Chasanah Yuliana Noor Setiawati Ulvie Yuliana Noor SU Zahra Maharani Latrobdiba

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