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All Journal Journal of Nutrition College Jurnal Gizi dan Pangan Soedirman (JGPS) Journal of Maternal and Child Health Jurnal Gizi Prima JURNAL ILKES (Jurnal Ilmu Kesehatan)
Dian Estiningtyas
Stikes Karya Husada Kediri
Biochemistry, Genetics & Molecular Biology Education Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health

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KANDUNGAN GIZI SOSIS SUBSTITUSI TEPUNG TEMPE DENGAN BAHAN PENGISI TEPUNG UBI JALAR KUNING (Ipomoea Batatas) DAN BAHAN PENSTABIL EKSTRAK RUMPUT LAUT (Eucheuma cottonii) UNTUK PMT IBU HAMIL Estiningtyas, Dian; Rustanti, Ninik
Journal of Nutrition College Vol 3, No 2 (2014): April 2014
Publisher : Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (329.941 KB) | DOI: 10.14710/jnc.v3i2.5118

Abstract

Latar Belakang: Prevalensi anemia dan KEK pada ibu hamil masih tinggi. Masalah ini dapat diatasi dengan pemberian PMT. Sosis yang disubstitusi tepung tempe dengan bahan pengisi tepung ubi jalar kuning dan bahan penstabil ekstrak rumput laut dapat dimanfaatkan sebagai alternatif PMT Ibu hamil berbasis pangan lokal. Tujuan: Menganalisis pengaruh substitusi tepung tempe terhadap tekstur dan kandungan gizi sosis dengan bahan pengisi ubi jalar kuning dan bahan penstabil ekstrak rumput laut.Metode: Penelitian dilakukan 2 tahap, yaitu penelitian pendahuluan yang meliputi analisis bahan utama dan penentuan kadar substitusi tepung ubi jalar kuning sebagai bahan pengisi dan ekstrak rumput laut sebagai bahan penstabil dengan uji organoleptik dan penelitian utama yang menggunakan rancangan acak lengkap satu faktor yaitu substitusi tepung tempe dengan 3 taraf (20%; 40%; dan 60%) dan 1 kontrol (0% tepung tempe). Analisis tekstur dengan teksture analyzer, kadar protein dengan metode  Kjeldahl, kadar lemak dengan metode Soxhlet, kadar karbohidrat dengan by difference dan kadar β-karoten dan zat besi dengan spektrofotometer. Selanjutnya, data dianalisis menggunakan One Way Anova.Hasil: Semakin tinggi substitusi tepung tempe kadar protein, zat besi, dan β-karoten sosis semakin meningkat sedangkan kadar karbohidrat dan lemak semakin menurun. Sosis substitusi tepung tempe 60% memiliki kadar protein, zat besi, dan β-karoten tertinggi, yaitu sebesar 23,24%, 2,14 mg/100 g, dan 1,25 mg/100 g sedangkan kadar lemaknya terendah sebesar 24,20%. Sosis substitusi tepung tempe 60% sesuai Standar Nasional Indonesia (SNI 01-3820-1995), yaitu kadar protein minimal 13%, lemak maksimal 25%, dan karbohidrat maksimal 8%.Simpulan: Sosis substitusi tepung tempe 60% dengan kecukupan angka kebutuhan gizi tambahan ibu hamil, protein sebesar 68%, zat besi 12%, dan β-karoten 35%.
Citra Tubuh Dengan Gangguan Makan Binge Eating Disorder Pada Remaja Putri Usia 16-18 Tahun Puspita, Berliana; Estiningtyas, Dian
JURNAL ILKES : Jurnal Ilmu Kesehatan Vol 15 No 1 (2024): Jurnal Ilkes (Jurnal Ilmu Kesehatan)
Publisher : STIKES Karya Husada Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35966/ilkes.v15i1.355

Abstract

Latar Belakang: Seiring dengan masa pubertas dan perjalanan menuju akhir masa remaja, banyak remaja putri mengalami peningkatan lemak tubuh serta kenaikan berat badan. Untuk mencapai berat badan yang diinginkan dan bentuk tubuh ideal, mereka sering menggunakan beragam metode seperti mengubah pola makan, rajin berolahraga, melakukan perawatan tubuh, bahkan sampai mengonsumsi pil diet. Namun, praktek-praktek tidak sehat ini seringkali menjadi pemicu gangguan makan yang serius. Gangguan makan yang kronis dapat mengakibatkan penderita menderita sakit kronis. Oleh karena itu, penelitian ini bertujuan untuk mengeksplorasi hubungan antara citra tubuh yang negatif dan gangguan makan pada remaja putri.Subjek dan Metode: Penelitian ini adalah sebuah penelitian observasional dengan desain cross-sectional yang dilakukan di beberapa Sekolah Menengah Atas di Kota Malang. Penelitian ini dilaksanakan pada rentang waktu bulan Juli hingga Agustus 2022. Teknik sampling yang digunakan adalah simple random sampling. Variabel dependen dalam penelitian ini adalah gangguan makan, sedangkan variabel independennya adalah citra tubuh negatif. Instrumen penelitian menggunakan Kuisioner Multidimensional Body Self-Relation Questionnaire Appearance Scale (MBSRQ-AS) untuk mengukur kepuasan terhadap citra tubuh dan Eating Disorder Diagnostic Scale (EDDS) untuk menilai gangguan makan. Analisis statistik dilakukan menggunakan uji chi-square.Hasil: Hasil penelitian menunjukkan adanya hubungan yang signifikan antara citra tubuh negatif dan gangguan makan jenis binge eating disorder (p=0.004).Kesimpulan: Dapat disimpulkan bahwa citra tubuh negatif memiliki pengaruh terhadap timbulnya gangguan makan.
The Effect of Seaweed Addition on the Organoleptic Properties of Tempeh Sausages Dian Estiningtyas; Berliana Puspita
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 2 (2024): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v9i2.564

Abstract

Background: Food production today not only caters to consumer preferences but also must consider nutritional and health aspects. Sausages available on the market are typically made from meat, which is low in fiber and high in cholesterol, posing risks for atherosclerosis and other degenerative diseases. Tempeh and seaweed are local food ingredients rich in nutrients that can serve as alternative materials for innovating healthy sausage products.Research Methods: This study employed a complete randomized design (CRD) experimental method with one factor: seaweed substitution at three levels—5%, 10%, and 15% of the weight of tempeh. A sensory evaluation was conducted using the hedonic method, and the data were analyzed with one-way ANOVA.Research Result: The evaluation of color, texture, and aroma showed scores ranging from 1.80 to 2.10 on a neutral scale. The taste evaluation resulted in scores ranging from 1.80 to 2.00 on the neutral scale, with statistical analysis revealing a significant effect of seaweed addition on the taste of tempeh sausages (p<0.05).Conclusion: Indicates that the addition of seaweed does not significantly affect the color, aroma, and texture of tempeh sausages (p>0.05) but has a significant impact on taste (p<0.05). The sensory evaluation results showed that the color scores for tempeh sausages ranged from 1.90 to 2.10 (neutral), the aroma scores ranged from 1.63 to 1.97 (neutral), the taste scores ranged from 1.80 to 2.00 (neutral), and the texture scores ranged from 1.83 to 2.00 (neutral).
Pola Konsumsi Tuak Siwalan (Borassus flabellifer) dan Kaitannya dengan Status Gizi Pria Dewasa di Desa Sidorejo, Kecamatan Pare, Kabupaten Kediri Puspita, Berliana; Estiningtyas, Dian; Ayok, Lazarus
JURNAL ILKES : Jurnal Ilmu Kesehatan Vol 15 No 2 (2024): Jurnal Ilkes (Jurnal Ilmu Kesehatan)
Publisher : STIKES Karya Husada Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35966/ilkes.v15i2.418

Abstract

The continuous consumption of fermented beverages such as tuak may pose adverse health effects due to their alcohol content. These effects include impaired consciousness, weight gain, hypertension, reduced immune function, and an increased risk of various degenerative diseases such as cancer, cardiovascular disorders, respiratory problems, and liver dysfunction. This study aims to describe the consumption patterns of tuak siwalan (Borassus flabellifer) and the nutritional status of adult males in Sidorejo Village, Pare Subdistrict, Kediri Regency. This research employed a descriptive approach focusing on two primary variables: the level of tuak consumption and nutritional status. Data were collected using a systematically structured questionnaire. The analysis revealed that the majority of respondents (40.0%) reported low-frequency tuak consumption, while the most prevalent nutritional status was obesity, found in 42.2% of the participants. These findings are expected to serve as a basis for increasing public awareness—particularly among adult males—of the importance of reducing tuak consumption as a preventive effort to improve nutritional status and maintain overall health, given their strategic role in family resilience.
Pengaruh Penambahan Tepung Kacang Hijau Terhadap Kajian Protein Dan Daya Terima Donat Sukun Budiman, Frenky Arif; Suprihartini, Cucuk; Estiningtyas, Dian; Puspita, Berliana
JURNAL ILKES : Jurnal Ilmu Kesehatan Vol 16 No 1 (2025): Jurnal Ilkes (Jurnal Ilmu Kesehatan)
Publisher : STIKES Karya Husada Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35966/ilkes.v16i1.419

Abstract

Makanan jajanan merupakan hal yang erat kaitannya dengan keseharian anak sekolah. Makanan jajanan menyumbang zat gizi energi sebesar 22.9% dan protein 15.9%. Anak sekolah di Indonesia menjadikan donat sebagai jajanan favoritnya. Sehingga muncul inovasi pembuatan donat dengan proporsi sukun dan tepung kacang hijau untuk meningkatkan konsumsi jajanan yang memenuhi syarat. Penelitian ini bertujuan untuk menganalisis kandungan protein dan daya terima organoleptik donat dengan formulasi sukun dan tepung kacang hijau. Subtitusi tepung kacang hijau pada pembuatan donat sukun dapat mempengaruhi nilai gizi protein donat sehingga perlu dilakukan kajian protein serta pengujian daya terima organoleptik pada produk donat. Penelitian ini memakai konsep Rancangan Acak Lengkap (RAL) yang memiliki 3 macam perlakuan yakni 0% (P0), 2% (P1) dan 4% (P2) proporsi tepung kacang hijau serta 3 replikasi. Hasil penelitian menunjukkan bahwa nilai gizi protein donat meningkat secara signifikan yaitu pada P1 (61,3 gr) dan P2 (63,1 gr). Hasil uji organoleptik menunjukkan perlakuan terbaik : warna (P1), aroma (P0), tekstur (P0) dan rasa (P2). Dari ketiga perlakuan diperoleh hasil bahwa donat yang paling disukai dari segi warna, aroma, tekstur dan rasa yaitu P1. Donat sukun kacang hijau daya simpannya rendah, perlu adanya upaya untuk meningkatkan daya simpan dan efesiensi ketersediaan donat. Berdasarkan temuan tadi, perlu adanya penelitian lanjutan terkait pengaruh penyimpanan beku (frozen food) terhadap mutu organoleptik donat sukun kacang hijau.
THE RELATIONSHIP BETWEEN WAIST CIRCUMFERENCE AND HBA1C LEVELS IN PATIENTS WITH TYPE 2 DIABETES MELLITUS AT JIMBUN MEDIKA PRIMARY CLINIC Berliana Puspita; Dian Estiningtyas
Jurnal Gizi dan Pangan Soedirman Vol 10 No 1 (2026): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2026.10.1.20016

Abstract

Type 2 diabetes mellitus (T2DM) is a chronic metabolic disease associated with long-term macrovascular and microvascular complications. Glycated hemoglobin (HbA1c) is widely used as an indicator of long-term glycemic control, whereas waist circumference reflects central obesity, which is closely related to insulin resistance. This study aimed to analyze the relationship between waist circumference and HbA1c levels among patients with T2DM enrolled in the Chronic Disease Management Program (Prolanis) at Jimbun Medika Primary Clinic, Kediri. This study used an analytical observational design with a cross-sectional approach. A total of 17 respondents were selected using purposive sampling based on predetermined inclusion and exclusion criteria. Waist circumference was measured using a non-elastic measuring tape, while HbA1c data were obtained from laboratory records within the last three months. Data were analyzed descriptively and using correlation analysis. Pearson correlation was used when the data were normally distributed, while Spearman correlation was used when the data were not normally distributed. The results showed that all respondents had waist circumference above the central obesity threshold and HbA1c levels above 7%, indicating poor glycemic control. Due to the small sample size and the absence of variation in categorical data, the findings should be interpreted as preliminary evidence. This study concludes that waist circumference may be used as a simple anthropometric indicator to support the assessment of glycemic control in patients with T2DM. Further studies with larger sample sizes and more varied data are recommended.
Phenomenology Study of Nutrition Support in Children with Acute Lymphoblastic Leukemia during Chemotherapy Dian Estiningtyas; Bhisma Murti; Hermanu Joebagio
Journal of Maternal and Child Health Vol. 5 No. 5 (2020)
Publisher : Masters Program in Public Health, Universitas Sebelas Maret, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (34.269 KB)

Abstract

Background: Acute lymphoblastic leukemia in children is a case most often found in children under 15 years with a percentage of 30-40%. According to data from the medical record installation of Dr. Kariadi Hospital, the number of children under 15 years old with LLA hospitalized during 2015 - 2019 was 526 cases with a death rate of 69 patients. The treatment process is quite complex because it takes a long time and requires active involvement between health workers and parents. This study aims to describe the nutritional support of children with Acute Lymphoblastic Leukemia (ALL) during the chemotherapy process in SemarangSubjects and Method: This was a qualitative study with a phenomenological perspective. The study was conducted at Dr. Kariadi Hos
Co-Authors Ayok, Lazarus Berliana Puspita Bhisma Murti Cucuk, Cucuk Suprihartini Frenky Arif Budiman Hermanu Joebagio Ninik Rustanti