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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal GIZIDO Jurnal Kimia Riset Dinamisia: Jurnal Pengabdian Kepada Masyarakat J-Dinamika: Jurnal Pengabdian Kepada Masyarakat JPK: Jurnal Proteksi Kesehatan Jurnal Kesehatan Pengabdian Masyarakat
Yuliana Arsil
Jurusan Gizi Poltekkes Kemenkes Riau
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Journal : Jurnal GIZIDO

 1 
AKTIVITAS FISIK, DURASI PENYAKIT DAN KADAR GULA DARAH PADA PENDERITA DIABETES MELLITUS (DM) TIPE 2 Yessi Alza; Yuliana Arsil; Yessi Marlina; Lidya Novita; Niken Dwi Agustin
Jurnal GIZIDO Vol 12 No 1 (2020): Jurnal GIZIDO Edisi Mei 2020
Publisher : POLTEKKES KEMENKES MANADO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47718/gizi.v12i1.907

Abstract

Diabetes mellitus (DM) is a chronic disease caused by the inability of the pancreas to produce enough insulin, or the body cannot effectively use the insulin produced by the pancreas. Regular aerobic physical activity in people with a diagnosis of DM can improve insulin sensitivity. The prevalence of DM in Indonesia based on Basic Health Research (Riskesdas) in 2018 is 10.9% while in Riau province occupies the third-highest rank in Indonesia. This study aims to determine the description of physical activity and blood sugar levels in people with type 2 diabetes mellitus at the Sidomulyo Health Center, Pekanbaru City. This study is descriptive with cross-sectional design. The sampling technique in this study was a total sampling of 24 people with DM type 2. Data collection for physical activity variables was carried out using a questionnaire included in PAL (Physical Activity Level). Measurement of blood sugar levels in patients with DM is done by taking respondent capillary blood then measured using a glucometer (Easy Touch GCU). Univariate analysis was carried out to analyze the variables of physical activity and blood sugar levels which were then presented in the form of frequency distribution tables and narratives. The results showed a description of the level of physical activity in respondents who suffer from DM as many as 16 people (66.7%) with mild physical activity levels, and 8 people (33.3%) with moderate levels of physical activity. Description of fasting blood sugar levels of respondents as many as 19 people (79.2%) had controlled fasting blood sugar levels, and 5 people (20.8%) had uncontrolled fasting blood sugar levels.
TINGKAT KESUKAAN CHOUX PASTRY KERING DENGAN SUBSTITUSI TEPUNG IKAN GABUS Esthy Rahman Asih; Yuliana Arsil
Jurnal GIZIDO Vol 12 No 1 (2020): Jurnal GIZIDO Edisi Mei 2020
Publisher : POLTEKKES KEMENKES MANADO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47718/gizi.v12i1.911

Abstract

One of the local food ingredients that can be used as a source of protein is cork fish. Cork fish can be processed into flour, which can reduce damage and increase added value. This fish meal can be prepared into various snacks, one of which is a crispy choux pastry. Higher protein content with the substitution of cork fish flour in this crispy choux pastry has the potential to be a high-protein snack. This study aims to determine the sensory evaluation of crispy choux pastry formulation with cork fish meal substitution. The experimental design used in this study was CRD (Complete Randomized Design). The formulation of cork fish meal substitution in the production of crispy choux pastry is 0, 15, 30 and 45%. The resulted choux pastry was tested on the sensory evaluation at 30-semi-trained panellists. The results showed that the substitution of cork fish flour had a significant effect on the color, aroma and texture preference parameters. The substitution of cork fish flour in making crispy choux pastry by 15% is the best treatment with a color preference level value (5.80); taste (5,33); aroma (5,27); and texture (6.53).
Co-Authors Dewi Erowati Esthy Rahman Asih Esthy Rahman Asih Esthy Rahman Asih Iswadi Idris Lidya Novita Lidya Novita Lidya Novita Marlina, Yessi Melyani Rizky Ayundra Putri Niken Dwi Agustin Roziana Roziana, Roziana Yessi Alza