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FAKTOR-FAKTOR YANG MEMPENGARUHI TINGKAT KESEGARAN PADA WANITA VEGETARIAN Hermanto, Restu Amalia; Rahayuningsih, Hesti Murwani
Journal of Nutrition College Vol 1, No 1 (2012): Oktober 2012
Publisher : Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro

Latar Belakang : Kesegaran jasmani pada wanita penting untuk mendukung aktivitas sehari-hari. Wanita Â memiliki Â tingkat Â kesegaran Â jasmani Â lebih Â rendah Â daripada Â pria, Â hal Â ini Â terkait Â dengan Indeks Â Massa Â Tubuh Â (IMT), Â persentase Â lemak Â tubuh, Â dan Â kadar Â hemoglobin. Â IMT Â dan Â persen lemakÂ Â tubuhÂ Â yangÂ Â rendahÂ Â meningkatkanÂ Â kesegaranÂ Â jasmani,Â Â namunÂ Â keadaanÂ Â anemiaÂ Â akan menurunkan tingkat kesegaran jasmani, sehingga hal ini menjadi kontroversi. Vegetarian diketahui memiliki IMT dan persen lemak tubuh lebih rendah daripada non vegetarian. Adanya pembatasan sumber Â makanan Â hewani Â mengakibatkan Â meningkatnya Â risiko Â anemia. Â Belum Â banyak Â penelitian yang mengkaji tingkat kesegaran jasmani pada wanita vegetarian. Tujuan Â : Mengetahui Â tingkat Â kesegaran Â jasmani Â pada Â wanita Â vegetarian Â dan Â faktor-faktor Â yang mempengaruhinya Metode Â : Penelitian Â cross Â sectional dengan Â subjek Â 43 Â wanita Â vegetarian Â yang Â diambil Â secara consecutive sampling. Tingkat Â kesegaran jasmani diukur dengan metode Â Harvard step test, IMT dengan Â pengukuran Â antropometri, Â presentase Â lemak Â tubuh Â diukur Â menggunakan Â Bioelectrical Impedance Analyzer (BIA), kadar Hemoglobin diukur menggunakan metode cyanmethemoglobin, dan Â tingkatÂ Â aktifitasÂ Â fisikÂ Â diukurÂ Â menggunakanÂ Â InternationalÂ Â physicalÂ Â activityÂ Â questionaire (IPAQ). Analisis data menggunakan korelasi Pearson Hasil : Sebagian Â besar Â subjek Â memiliki tingkat Â kesegaran Â jasmani kategori sangat Â rendah (69,8 %). Ada hubungan tingkat kesegaran jasmani dengan tingkat aktifitas fisik (r = Â 0,533 ; p = 0,001). Tidak ada hubungan yang bermakna antara IMT (r = -0,045 ; p = 0,777), persentase lemak tubuh (r = -0,243 ; p = 0,117), dan kadar Hb (r = 0,224 ; p = 0,149)Â Â dengan tingkat Â kesegaran jasmani. Simpulan Â : Tingkat Â kesegaran Â jasmani wanita Â vegetarian Â sebagian Â besar Â dalam kategori sangat kurang Â walaupun Â sebagianÂ besar Â wanita Â vegetarian Â tidak Â anemia. Â Faktor Â yangÂ mempengaruhi tingkat kesegaran jasmani wanita vegetarian adalah tingkat aktivitas fisik.

PENGARUH PEMBERIAN AIR REBUSAN DAUN SIRSAK (Annona muricata L) TERHADAP PENURUNAN KADAR ASAM URAT PADA PASIEN RAWAT JALAN DI PUSKESMAS PASAWAHAN Nursoleha, Nela; Yani, Ahmad; Hermanto, Restu Amalia
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 3 No. 1 (2019): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: Gout is a disease due to abnormalities purine metabolism (hyperuricemia). Increased uric acid production results from: excessive uric acid production, consumption of foods containing high purines, lack of drinking and physical activity. Soursop leaf have acetogenin and flavonoid compounds which help prevent the formation of uric acid. Method: This study was a pre-experimental study with a One group pre-post test design, with 31 subjects outpatients in Pasawahan Community Health Center, Purwakarta, uric acid levels were measured at the beginning of the study (pre-test), then patients were treated with soursop leaf boiled water treatment. Soursop leaf boiled water consists of 6 grams or 10 pieces of soursop leaf that have been washed clean and boiled with 600 ml of water that was cooked to boiling and the remaining 200 ml. administration was carried out for 7 consecutive days then uric acid levels were measured again on the 8th day (post-test). Analysis of the data used is the Paired T-test for the univariate test while the bivariate test uses the Spearman Rank and Pearson Product Moment. Results: The average value of uric acid levels before being given soursop leaf boiled water (pre-test) was 7, 16 ± 1, 25 mg/dl and uric acid levels after being given soursop leaf boiled water (post-test) was 7.15 ± 1,18 mg/dl. Conclusion: There was no effect of giving soursop leaf boiled water (Annona Muricata L) to decrease uric acid levels.

HUBUNGAN ANTARA ASUPAN KAFEIN, KUALITAS TIDUR DAN STATUS GIZI DENGAN TEKANAN DARAH Khoerunisa, Sarah; Hermanto, Restu Amalia; Aminarista, Aminarista
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 3 No. 1 (2019): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: approximately 9.4% of men and 8.9% of women in developing countries aged 20-24 years experience high blood pressure. In Indonesia the incidence of high blood pressure in the age group over 18 years is 25.8%. Blood pressure in students can be influenced by caffeine intake, sleep quality and nutritional status. Objective: This study aims to determine the relationship between caffeine intake, sleep quality and nutritional status with blood pressure. Method: This research was conducted at STT Wastukancana students using cross sectional research design and 82 subjects were selected by simple random sampling. Caffeine intake was measured using a semi-quantitative food frequency Questionnaire (SQ-FFQ), sleep quality was measured using the Pittsburgh Sleep Quality Index (PSQI) questionnaire, nutritional status was measured using Body Mass Index (BMI), blood pressure was measured using a digital sphygnomanometer. The relationship of each independent variable with systolic blood pressure was tested using Pearson product momment, whereas the relationship between the independent variable and diastolic blood pressure was tested using the Spearman rank. Multivariate test used multiple linear regression test. Results: Most subjects had high systolic blood pressure (61%) and high diastolic blood pressure (74.4%). Caffeine intake, sleep quality and nutritional status each have a relationship with systolic blood pressure and diastolic blood pressure. Factors associated with increased systolic blood pressure were caffeine intake (B = 0.12; p = 0.004), sleep quality (B = 1.36; p = 0.001) and nutritional status (B = 1.25; p = 0.001). Poor sleep quality of the subjects in this study can be caused by disturbances both before falling asleep or during sleep. Conclusion: High blood pressure is influenced by caffeine intake, sleep quality and nutritional status.

DAYA TERIMA DAN KADAR ZAT BESI NUGGET HATI AYAM DENGAN KOMBINASI TEMPE SEBAGAI PANGAN OLAHAN SUMBER ZAT BESI Fauziah, Asti; Fajri, Roifah; Hermanto, Restu Amalia
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 3 No. 2 (2019): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: The prevalence of anemia in Indonesia is still high, in girl adolescents 26.50%, childbearing women 26.9%, pregnant women 40.1% and infants 47%. Anemia can caused by inadequate dietary iron intake from foods. One of the effort that can be done is to improve food and nutrition by increasing consumption of foods containing iron. Chicken liver nugget with combination tempeh can consumed as processed food that increase iron intake as an effort to prevent anemia. Objective: This research aims to studying the acceptability and iron content of chicken liver nuggets with combination tempeh. Methods: The experimental design using Completely Randomized Design (CRD) with three repetitions of treatment, two repititions of analysis and five treatment levels with ratio between chicken liver and tempeh 10%: 90% (F1), 30%: 70% (F2), 50%: 50% (F3), 30%: 70% (F4) and 90% : 10% (F5). Data analysis was tested using Kruskal Wallis followed by Mann Whitney and One Way Anova. Iron levels were analyzed using a Atomic Absorption Spectrophotometry (AAS). Acceptance test of the product was done using a hedonic test. Results: There are differences in the acceptability of nuggets from various ratios of chicken liver and tempeh in color parameter (p = 0,000), odor (p = 0.017), texture (p = 0.049) and taste (p = 0,000). However, there are no differences in iron content from various ratios of chicken liver and tempeh (p = 0.877). Conclusion: There are differences in the acceptability of nuggets from various ratios of chicken liver and tempeh and there is no differences in iron nugget levels from various ratios of chicken liver and tempeh. Based on the results of the acceptability, the most preferred formulas were obtained including F3, F2 and F4.

ANALISIS KANDUNGAN SERAT DAN UJI HEDONIK PADA PRODUK SNACK BAR TEPUNG BERAS MERAH (Oryza Nivara L) DAN KACANG HIJAU (Phaseolus Radiatus L) Nathasya YP, Nanda; Hermanto, Restu Amalia; Ulfah, Ardhika
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 3 No. 2 (2019): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: The level of fiber consumption of Indonesian people is seen from the level of consumption of vegetables and fruit as a source of fiber still low.Snack bar is a snack made from cereals and nuts can be an alternative source of fiber. Objective: To determine the effect of ratio of red rice flour and mung beans to the Hedonic test, fiber content, the best formulation in making snack bars and determine the contribution of fiber contained in snack bars to Recommended Dietary Allowance (RDA) Method: This research uses quantitative method using Rancangan Acak Lengkap (RAL) with one variable which is the comparison of the ratio of grain rice and mung bean in the Snack Bar production process within three repetition processes. This Research consist of three steps; the production of Snack Bar, The analysis of fiber content and Hedonic Test using 60 panelist from general age range. The statistical analysis conducted by using the One Way Anova and Cruscal Wallis test. Results: The result of the research shows that there is no significant difference of fiber content of Snack Bar (p>0.05) and p value 0.055. The result of Hedonic Test towards the color parameter is p value 0.699, Scent parameter is p value 0.913, taste parameter is p value 0.762 and texture parameter is p value 0.708 or (p<0,05). In conclusion, based on the Snack Bar’s Hedonic Test there are no major effect towards color, scent, taste and texture parameter in each formulation. Conclusion: There are no major effect or correlation between the ratio of rice grain and green peas towards the fiber content and Hedonic Test of snack Bar. Snack Bar 60g : 40g is considered as the best formulation although it has not fulfill the fiber adequacy level per day.

ANALISIS KANDUNGAN SERAT DAN UJI HEDONIK PADA PRODUK SNACK BAR TEPUNG BERAS MERAH (Oryza Nivara L) DAN KACANG HIJAU (Phaseolus Radiatus L) Putri, Nanda Nathasya Yunica; Hermanto, Restu Amalia; Ulfah, Ardhika
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 4 No. 2 (2020): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: The level of fiber consumption of Indonesian people is known to be low. Snack bars are snacks made from cereals and nuts that can be an alternative source of fiber. Research Objectives: To determine the effect of the ratio of brown rice flour and green beans to the hedonic test, fiber content, and the best formulation in making snack bars, and to determine the percentage of fiber contained in the snack bar compared to the nutritional adequacy rate (RDA). Methods: This study was a quantitative study using a completely randomized design with a ratio of brown rice flour and green beans in making snack bars. This study consisted of three stages, making snack bars, analyzing fiber content and hedonic test. The hedonic test was followed by 60 untrained panelists. Statistical analysis was performed using One Way Anova and kruskal wallis. Results: the snack bar fiber content of the three different formulas was not significantly different (p> 0.05) with p-value 0.055. The hedonic test results on color parameters obtained p-value 0.699, aroma with p-value 0.913, taste obtained p-value 0.762 and texture with p-value 0.708. Conclusion: The difference in the ratio of rice flour and green beans has no effect on fiber content and hedonic test on the snack bar.

ANALISIS HUBUNGAN BODY IMAGE DENGAN PERILAKU MAKAN DAN STATUS GIZI REMAJA Rania, Khansa; Hermanto, Restu Amalia; Harfika, Aviani
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 7 No. 1 (2023): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51873/jhhs.v7i1.177

Background : Body Image is a person's perception, thoughts and feelings about theur body. Negative body image of adolescents affects the amount of food intake and nutrients which have an impact on adolescent nutritional status. Meanwhile, the fulfillment of nutrients in adolescents is very important for it is related to the growth and development that occurs during adolescence. Objectives : This study aims to the association Body Image with Eating behaviour and Nutritional Status Of Adolescents Methods : Observational analytic study with 48 subjects who was taken by consecutive sampling, using google form survey media. The nutritional status data was gathered by using Stunkard’s Figure Rating Scale (FSR), the body image data was gathered by using Body Shape Questionnaire (BSQ), and the eating behaviour data was gathered by using Adolescent Food Habits Checklist (AFHC). Results : About 42 subjects (87.5%) have a negative body image and about 6 subjects (12.5%) have a positive body image. 35 subjects (83.3%) with good behaviour have a negative body image, and about 29 subjects (69.9%) with normal nutritional status have a negative body image. There were not significant association between body image and eating behaviour ( p = 0.742). There were significant association between body image and nutritional status ( p = 0.016). Conclusion : There were not significant association body image with eating behaviour of adolescents. There were significant association body image with nutritional status of adolescents.

HUBUNGAN PENGETAHUAN GIZI DAN TINGKAT SOSIAL EKONOMI DENGAN POLA KONSUMSI CAMILAN PADA PELAJAR DI KABUPATEN SUBANG Hidayati Nuryusuf, Siska; Yusuf, Siska Hidayati Nur; Hermanto, Restu Amalia; Harvika, Aviani
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 7 No. 1 (2023): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51873/jhhs.v7i1.211

Latar Belakang : Mengonsumsi camilan sering dikaitkan dengan hasil kesehatan yang tidak diinginkan jika mengonsumsi camilan tidak sesuai dengan rekomendasi yang dianjurkan. Konsumsi camilan direkomendasikan sebanyak 25% dari total asupan makan sehari. Konsumsi camilan di Indonesia meningkat 40% dari tahun 2017 hingga tahun 2020. Remaja lebih memilih makanan ringan berdasarkan rasa daripada kandungan gizinya, dan remaja lebih sering memilih makanan asin dan renyah. Mengonsumsi camilan berdampak pada ketidakseimbangan asupan gizi remaja. Tujuan : Mengetahui hubungan pengetahuan gizi dan tingkat sosial ekonomi dengan pola konsumsi camilan pada pelajar. Metode Penelitian : Penelitian ini merupakan penelitian kuantitatif dengan desain cross sectional. Data pengetahuan gizi, tingkat sosial ekonomi dan pola konsumsi camilan diambil menggunakan kuesioner google formulir yang disebarkan ke seluruh pelajar di Kabupaten Subang. Jumlah subjek 154 subjek menggunakan metode consecutive sampling, analisis data menggunakan uji Mann Whitney Chi Square dan Continnuity Correction Chi Square. Kriteria insklusi dalam penelitian ini yaitu : subjek pelajar di Kabupaten Subang, subjek dengan usia 10 – 19 tahun, dan bersedia menjadi subjek. Hasil : Tidak terdapat hubungan antara pengetahuan gizi dengan pola konsumsi camilan (p > 0,05). Tidak terdapat hubungan antara tingkat sosial ekonomi dengan pola konsumsi camilan (p > 0,05). Simpulan : Tidak ada hubungan pengetahuan gizi dan tingkat sosial ekonomi dengan pola konsumsi camilan.

HUBUNGAN PENGETAHUAN GIZI DAN TINGKAT SOSIAL EKONOMI TERHADAP KONSUMSI SAYUR DAN BUAH PADA PELAJARDI KABUPATEN SUBANG Septiani Rahmah, Yusni; Harfika, Aviani; Hermanto, Restu Amalia
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 7 No. 1 (2023): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51873/jhhs.v7i1.224

Latar belakang: Berdasarkan hasil Riset Kesehatan Dasar (RISKESDAS) tahun 2018, menunjukkan bahwa konsumsi sayur dan buah penduduk indonesia masih rendah yaitu sebesar 95,5%. Tujuan: Mengetahui hubungan pengetahuan gizi dan tingkat sosial ekonomi dengan tingkat konsumsi sayur dan buah pada pelajar di Kabupaten Subang. Metode: Penelitian kuantitatif dengan pendekatan Cross-Sectional. Subjek penelitian adalah remaja usia 10-19 tahun di kabupaten Subang sebanyak 154 orang yang diambil menggunakan metode consecutive sampling. Analisis penelitian menggunakan uji Mann-Whitney dan Continuity Correction. Penelitian ini telah mendapatkan kelaikan etik dengan nomor kode etik: 38/III/2020/KEPK. Hasil: Penelitian ini menunjukkan tidak terdapat hubungan antara pengetahuan gizi dengan tingkat konsumsi sayur (p>0,05) maupun dengan tingkat konsumsi buah (p>0,05). Tidak terdapat hubungan antara tingkat sosial ekonomi dengan tingkat konsumsi sayur (p>0,05), namun ada hubungan dengan tingkat konsumsi buah (p<0,05). Kesimpulan: Tidak ada hubungan pengetahuan gizi dengan tingkat konsumsi sayur dan buah. Tidak ada hubungan tingkat sosial ekonomi dengan tingkat konsumsi sayur. Ada hubungan tingkat sosial ekonomi dengan tingkat konsumsi buah.

HUBUNGAN PENGETAHUAN GIZI, SIKAP DAN KEBIASAAN KONSUMSI FAST FOOD TERHADAP STATUS GIZI PADA MAHASISWADI SEKOLAH TINGGI TEKNOLOGI WASTUKANCANA PURWAKARTA Fauziyyah, Alifah Zahra; Hermanto, Restu Amalia; Harfika, Aviani
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 7 No. 2 (2023): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51873/jhhs.v7i2.242

Latar Belakang: WHO 2020 melaporkan bahwa 80% remaja di dunia sering mengonsumsi fast food. Konsumsi fast food berhubungan dengan kelebihan berat badan dan obesitas karena mengandung tinggi energi dan lemak, serta rendah serat. Tujuan: Menganalisis hubungan pengetahuan gizi, sikap dan kebiasaan konsumsi fast food terhadap status gizi pada Mahasiswa. Metode: Penelitian ini merupakan analitik observasional, dengan desain cross sectional. Penelitian ini dilakukan di Sekolah Tinggi Teknologi Wastukancana Purwakarta pada bulan November 2022. Sebanyak 109 subjek menggunakan metode consecutive sampling. Data pengetahuan gizi dan sikap terhadap fast food menggunakan kuesioner google formulir, data kebiasaan konsumsi fast food menggunakan kuesioner FFQ, data status gizi menggunakan Indeks Massa Tubuh (IMT). Analisis data menggunakan Uji Pearson Chi-Square. Penelitian ini telah disetujui dan lolos kaji etik oleh Komite Etik Penelitian Universitas Muhammadiyah Prof. DR. Hamka. Hasil: Sebagian besar subjek memiliki pengetahuan gizi baik (97,25%), sikap konsumsi terhadap fast food sebagian besar cukup (74,32%). Subjek memiliki kebiasaan konsumsi fast food yang dikategorikan jarang (54,12%). Tidak terdapat hubungan antara pengetahuan (p>0,05), sikap konsumsi terhadap fast food (p>0,05), dan kebiasaan konsumsi fast food (p>0,05) dengan status gizi. Simpulan: Pengetahuan gizi, sikap konsumsi terhadap fast food dan kebiasaan konsumsi fast food tidak berhubungan dengan status gizi.

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