Garuda - Garba Rujukan Digital

Penambahan Berat Badan Ibu Hamil Terhadap Berat Bayi Lahir Di Kota Mataram Deviana Oktadianingsih; Irianto Irianto; AASP Chandradewi; IKetut Swirya Jaya
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 2 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v2i2.92

Background. Low Birth Weight (LBW) is an indicator of mother and children health. The LBW in Mataram City has increased from 3,11% in 2013 to 3,38% in 2014. One of the cause of LBW is pregnancy weight gain. Objective : To know the pregnancy weight gain with birth weight. Research Methods. This research used cross-sectional design. The population is mother who have done childbirth in the working area of Puskesmas in Mataram City in 2016. The research sample is 78 mother, 39 mothers at LBW and 39 mothers at Non LBW by Systematic Random Sampling techniq. The Multiple regression is the mehod to analyzed pregnancy weight gain with birth weight. Research Result. The pregnancy weight gain and the other ekstrinsik factors has an association with birth weight (p<0,05). The other ekstrinsik factor are significantly related to birth weight is ANC, the morbidities during pregnancy and Hb. Conclusion. Some consider the weight of pregnant women and other extrinsic factors (ANC visits, comorbidities, and Hb levels) to the weight of the baby born.

Pengaruh Pemberian Jus Mentimun Air Kelapa Muda Terhadap Penurunan Tekanan Darah Lansia Hipertensi Di Panti Sosial Tresna Werdha “PUSPAKARMA” Mataram Nimade Dwi Anjani; Niketut Sri Sulendri; Yuli Laraeni; Iketut Swirya Jaya
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 2 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Hypertension or high blood pressure is an increase in systolic blood pressure equal to or greater than 140 mmHg and diastolic blood pressure is equal to or greater than 90 mmHg. Hypertension often occurs in elderly considering almost most of the function of the organs began to decline with age. Cucumber and coconut water contain high enough potassium which can help lower blood pressure. Combination of juice of young coconut cucumber water can increase potassium input in the body so it can lower blood pressure, especially in elderly group. Research Purposes. This study aims to determine the effect of young coconut water cucumber juice on the decrease in hypertensive blood pressure at the Social Institution Tresna Werdha "Puspakarma" Mataram. Research Methods. Quasy-experimental research type with Non Equivalent Control Group design. Sample in this research is hypertensive elder counted 30 people with technique of total sampling type. The data collected are data of identity of sample which include age, sex, weight and height data to know the nutritional status of sample, history of hypertension disease in family, smoking habit, coffee consumption, alcohol consumption, antihypertensive drug consumption, physical activity, intake data Nutrients (fat, carbohydrate, potassium, sodium and fiber), as well as data on blood pressure test both systolic blood pressure and diastolic blood pressure before and after treatment with average juice of young coconut cucumber of ± 200 ml with frequency one time Day for five days treatment. Research Result. The results showed a decrease in systolic blood pressure of 9.33 mmHg (p = 0,000) and diastolic blood pressure of 3 mmHg (p = 0.055). Conclusion. The conclusion is that there is an effect on systolic blood pressure but no effect on diastolic blood pressure before and after given coconut water cucumber juice.

Substitusi Tepung Kacang Koro Terhadap Sifat Organoleptik Dan Kadar Air Tempani Baiq Winda Syamsuriana; Iketut Swirya Jaya; Reni Sofiyatin; AASP Chandradewi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Tempani is one of the traditional pastry products are often used in ceremonies in communities in a number of regions in Indonesia . Lentils flour is flour obtained by grinding seeds of lentils . Protein -rich flour lentils contain good nutrition . ( Rini , A.W 2008) This product contains high protein amounted to 58.4 ± 4.5 % . Flour bioavailability Rich Protein lentils will increase with the decrease of the activity of anti - tripsinnya be 20.4 150.0 ± 1.6 units / g . Amylose levels are relatively high at 30.0 ± 2.0 % and Resistant Starch content of 7.97 g / 100 g contribute to the low value of the Glycemic Index Wheat Protein Rich lentils . Based on the nutritional characteristics , Wheat Protein -rich lentils well used.Research Methods. This study used an experimental method in the laboratory of experimental design in the form of completely randomized design (CRD) of the factors is the addition of flour lentils (t) consisting of five cedar treatments, t1 (50%), t2 (60%), t3 (70%), t4 (80%) and t5 (90%) respectively replicated 3 times so obtained 15 experimental units.Research Result. All of bean flour substitution did not significantly affect the color and moisture content of tempani and significant effect on the smell, flavor and texture of tempani. Colors get scores of panelists from 3.4 to 3.68, a score value odors from 2.56 to 3.4, a score value of flavor from 3.08 to 3.52, and texture scores from 2.48 to 3.20. The water content with an average value of 4.67% - 5.67%.Conclusion. All treatments are preferred in terms of color, t1 treatment (50%) and t2 (60%) are most preferred in terms of smell and taste and t1 treatment (50%) are most preferred in terms of the texture of Tempani. The test results of water content tempani that meets ISO standards are in treatment t4 (80%), ie 4.67% (SNI maximum of 5%). T2 treatment (60%) is a product that is recommended because it has the organoleptic properties are preferred.

Pengaruh Penambahan Tepung Mocaf Terhadap Sifat Organoleptik Dan Kadar Air Bakso Jamur Tiram (Muram) Nur Hajriatun; Reni Sofiyatin; Iketut Swirya Jaya; Igde Narda Widiada
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v2i1.84

Background. Meatballs is one of processed livestock products are nutritious and much-loved community . Meatballs processed products in general use raw materials meat and flour . Alternative sources of vegetable protein which is now likely to be developed in the making meatballs are oyster mushrooms , in addition to protein-rich oyster mushrooms are also rich in fiber with binder mocaf flour. Research Methods. Experimental methods in the laboratory with a completely randomized design (CRD) of the factors is the addition of flour mocaf with the addition of three treatments cedar mocaf flour 30 % , 35 % and 40 % . Each treatment was repeated 5 times . The parameters observed organoleptic properties (color , smell , taste and texture) and water content . Data were analyzed using ANOVA test and Duncan's Multiple Range Test Test. Research Result. Extra flour mocaf have a significant effect on the flavor and moisture content (α < 0.05) , whereas the parameters of the color , smell and texture no significant effect (α > 0.05) . The average value of preference level panelists in terms of color , smell and taste are categorized like there is on the treatment t1. Conclusion. Extra flour mocaf have a significant effect on the flavor and moisture content (α< 0.05), whereas the parameters of the color, smell and texture no significant effect (α> 0.05).

Pengaruh Lama Perendaman Tomat Dalam Larutan Kalsium Hidroksida (Ca(Oh)2) Terhadap Sifat Organoleptik Dan Kadar Air Manisan Kering Tomat (Lycopersicum Esculentum Mill) Mardila Ade Kantari; IKetut Swirya Jaya; Aladhiana Cahyaningrum
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 1, No 1 (2016): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background : Tomatoes are a better source of lycopene than raw tomatoes. Lycopene is known to have the ability as an antioxidant and can protect the body against various diseases, such as cancer and heart disease. Sweets is produced from fruit or vegetables preserved with sugar to prolong shelf life. Obstacles encountered in the manufacture of sweets are organoleptic properties, especially the soft texture of the fruit, and therefore the need for treatment by immersion in a solution of lime water. Of lime to sustain organoleptic properties, especially the soft texture of the fruit. Objective : This study aimed to determine the effect of long immersion in a solution of calcium hydroxide tomatoes (Ca(OH)2) on the organoleptic properties and water content of dried candied tomatoes (Lycopersicum esculentum. Mill). Research Methods :This study used an experimental method with experiments in the laboratory. The design in this study was completely randomized design (CRD) with a single factor, namely long immersion treatment of tomatoes in a solution of calcium hydroxide, each re-treatment at 3 times, then performed organoleptic test and moisture test. Analysis of the data using analysis of variance (ANOVA) at α=0.05, while a further test using Tukey's test. Results : Showing old tomato soaking in a solution of calcium hydroxide (Ca(OH)2) has significant effect on the color of candied dried tomatoes (p<0.05), while for the smell, taste and texture of candied dried tomatoes are not significant (p>0,05). Candied dried tomatoes are the most preferred is the treatment of candied dried tomatoes soaking for 4 hours. Long immersion in a solution of calcium hydroxide tomatoes (Ca(OH)2) significantly affected the moisture content of dried candied tomatoes (p<0.05) with the highest rates in the treatment t1 (22.6%) while the average lowest for the treatment t4 (18,3%). Conclusion : Long immersion in a solution of calcium hydroxide tomatoes (Ca(OH)2) to the colors and candied dried tomato water content (p<0.05), while for the smell, taste and texture of candied dried tomatoes are not significant (p>0.05 )

Pengaruh Penambahan Rumput Laut (Eucheuma Cottoni) Terhadap Sifat Organoleptik Dan Daya Terima Chiffon Cake Maco Pada Remaja Obesitas Indah Puji Rahmani; Igde Narda Widiada; Made Darawati; Iketut Swirya Jaya
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

The purpose of this study is to determine the effect of adding seaweed to the organoleptic test and the acceptance of maco cake chiffon in obese adolescents. This study used a Completely Randomized Design (CRD), with 5 treatments of adding seaweed consisting of t1 (10%), t2 (20%), t3 (30%), t4 (40%), t5 (50%). The results showed that t2 (20%) was the most preferred sample of panelists, the results of analyzing food fiber in the most preferred products were 13.64%, product acceptance was good at 24 people (80%) and marketing of maco cake chiffon in the category loss.

Rasio Tepung Kulit Singkong Dengan Ikan Tongkol Terhadap Sifat Organoleptik Bakso Tepung Kulit Singkong Ikan Tongkol (Bakso Kingkong) Selvi Indrawati; IKetut Swirya Jaya; Igde Narda Widiada; AASP Chandradewi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Shifting diet of people in Indonesia to change, to foods high in fat and low in fiber. Leather Cassava is a high-fiber foods. Leather Cassava can be used in the manufacture of fish balls. Another ingredient in the manufacture of starch ie meatballs. Pratiwi Research, (2013) stated that the nutrient content of crude fiber contained in tapioca is 0% so that the necessary ingredients of nutrient-rich foods crude fiber in making the meatballs then selected skin cassava. Research Methods. was implemented using the design of experimental studies with a completely randomized design (CRD) of the ratio factor flour cassava peel with tuna 10%: 90%, 20%: 80%, 30%: 70%, 40%: 60% and 50 %: 50%. The treatment was repeated 3 times. The parameters observed organoleptic properties (color, smell, taste and texture). Data were analyzed using Duncan test. The results showed that the ratio of cassava flour shell with tuna significant effect on the color, smell, taste and texture of Meatballs. Colors get scores of panelists from 2.96 to 4.08, a score value odors from 2.96 to 3.56, a score value of flavor from 2.20 to 3.72, and texture scores from 2.20 to 3.20. The conclusion that the treatment of the most favored in terms of color, taste, smell and texture that treatment with t1 (10%: 90%). T1 treatment (10%: 90%) is a product that is recommended because it has the organoleptic properties of the most preferred.

Pengaruh Penambahan Ikan Kembung Terhadap Sifat Organoleptik Dan Kadar Air Nugget Ampas Tahu I Gde Narda Widiada; Iketut Swirya Jaya; Dwi Yulia Estika Sari
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 1, No 1 (2016): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background : According to Mahmud, etal. (2009), Tofu is a solid waste for soybean manufactured. Each of 100 gram contains 67 kcal of energy, 5 grams of protein, 21 grams of grease, and 81 grams of carbohydrates. Dregs tofu can be used as an ingredient in manufacture of food productions which is called nugget. Nugget dregs tofu is a product from the soybean residue by adding the spices and mixed with a binder. To improve the nutritional value of the protein, it needs to add the mackerel’s meat. Objective : To know the organoleptic properties (color, smell, taste, and texture) and water content of nuggets dregs tofu by adding mackerel’s meat. Methode : By design studies using experimental studies with a completely randomized design (CRD) one factor by adding the mackerel’s meat which has five treatment such as; 15%, 25%, 35%, 45% and 55%. Each treatment was repeated for three times. The parameters were observed in the study include organoleptic properties such as color, smell, taste, texture and water content nuggets dregs tofu mackerel. The analysis of data using Anova test followed by using Tukey test. Result : By adding the mackerel’s meat has a significant effect on the taste, smell and texture of nuggets dregs tofu (p<0.05) but had no effect on the color and the moisture content (p>0.05). The score of taste obtain from panelists are 3,12 to 3,84 (like), the smell of value is 3,00 to 3,84 (like), teksture value is 3,28 to 3,76 (like). The score of color obtain from panelists are 3,36 to 3,64 (like) and the water content with an average value from 35,17% to 39,01%. Conclusion : By adding the mackerel’s meat has a significant effect on the smell, taste and texture of nuggets dregs tofu (p<0.05) but had no effect on the color and the moisture content (p>0.05).

Sifat Organoleptik Dan Kadar Air Biskuit Teka Dengan Penambahan Tepung Tempe Kacang Tanah Yuli Purnamasari; Igde Narda Widiada; Iketut Swirya Jaya; Abdul Salam
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. NTB province has a prevalence of malnutrition - less ranged from 21,2 percent to 33.1 percent (Agency for Health Research and Development,2013). Feeding ( PMT ) is a form of nutritional interventions to address the problem KEP in infants. One effort that can be given is the addition of tempeh flour biscuits with peanuts. Therefore, it is necessary to study how the organoleptic properties (color,smell,taste,texture) and water content of biscuits with the addition of tempeh peanut flour.Research Methods. Experimental laboratory with experimental design in the form of completely randomized design (CRD) of the factors is the addition of tempeh peanut flour (t) consisting of five cedar treatment repeated 3 times . To test the organoleptic properties of hedonic test method is used while testing the water content gravimetric method.Research Result. The addition of tempeh peanut flour did not Significantly Affect the color, smell, taste (p>0,05) and for the texture Significantly (p<0,05). While the water biscuits levels, the addition of tempeh flour peanut significant effect (p<0,05). The average results of the organoleptic test biscuit color parameters ranged between 3,32 to 3,64 ( approaching the like), odor ranged between 3,36 to 3.68 (approaching the like), taste ranged between 3,28 to 3,76 (approaching the like), texture ranged between 3,16 to 3,64 (approaching the like) and the average test water content ranged between 6,23% - 9,83% not in accordance with SNI.Conclusion. The addition of tempeh peanut flour did not significantly affect the color, smell and taste the biscuits) but real effect on the texture and moisture content of biscuits).

Kajian Sifat Organoleptik Dan Kadar Air Selai Daging Kulit Pisang Kepok (Study Of Organoleptic Properties And Water Content Banana Kepok Peel Flesh Jam) NiLuh Evihari Santhi; Iketut Swirya Jaya; Reni Sofiyatin; AASP Chandradewi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Bananas are tropical fruits are the most widely produced and use by the people of Indonesia. Banana peel to produce large volumes of waste. In general, the banana peel is part of bananas that are usually discarded as waste that is not utilized and discarded banana peel just as organic waste. Nusa Tenggara Barat (NTB) is the largest banana production region, mainly on the production of bananas kepok reached 58 684 tonnes in 2013 (BPS 2014). Banana peel has a high nutritional value, especially on the banana peel that has meat kepok thicker peel than other meats banana peel. Kepok banana peel contains several elements such as water (68.90 grams), carbohydrates (18.5 grams), fat (2,11gram), and protein (0.23 g). Banana peels contain carbohydrates that can be used as an energy source and can be processed or developed into economically valuable products, one of which is processed into jam. Objective. To identify the organoleptic properties (taste, aroma, color, and topical nature) and water content banana peel jam. Research Methods. Design studies using experimental studies (Trial) completely randomized design (CRD) with one factor, namely the addition of sugar consisting of five treatments with a percentage of 5%, 20%, 35%, 50%, and 65%. Each treatment was repeated 3 times. Data were analyzed using Analysis of Variant (One Way ANOVA) was followed by Duncan test. Research Result: The addition of sugar did not significantly affect the smell of kepok banana peel jam (p> 0.05), but the real impact on color, flavor, and the topical nature of the kepok banana peel jam (p <0.05). Peanut butter banana peel meat kepok with t3 treated (35%) and t4 (50%) preferred in terms of color, taste, and topical nature of the scale value approaching love. While the terms of the smell of all treatments reached values by category rather like. The treatment that meets the standards seen from water level is at t4 treatment (50%) with a water content 32.39%.

Title

Found 10 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 10 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 10 Documents
Search