Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Riset Kesehatan
Wiwik Wijaningsih
Nutrient Department, Polytechnic Health Ministry of Semarang
Health Professions

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Glycaemic Index After Cooking Potatoes and Gluten Rice Wiwik Wijaningsih; Heni Hendriyani; Setyo Prihatin
Jurnal Riset Kesehatan Vol 3, No 3 (2014): September 2014
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2303.232 KB) | DOI: 10.31983/jrk.v3i3.124

Abstract

Tthe study was to examine effect of cooking methods on glycaemic index of potatoes and gluten rice. Randomized experiment with one treatment group was conducted. The treatment was consumption of food with three different cooking methods, including boiled, boiled plus fat, and boiled with fat and protein. Sample was 30 healthy teenager women. Blood glucose levels were measured at 0, 30, 60, 90, 120 minutes after consumption of these foods using glucometer. GI of boiled potatoes, parsley potatoes and hush brown were 81,78, 72,69 and 69,47 at 0, 30, 60, 90, 120 minutes after consumption, respectively. GIs of boiled gluten rice, boiled gluten rice plus fat, and boiled gluten rice with fat and protein were 149.17, 75.17, and 71,59, respectively. Inclussion: the GIs of potatoes and gluten rice can be reduced by adding fat and protein
Pengaruh Substitusi Tepung Kedelai dan Tepung Ikan Teri terhadap Kadar Protein dan Kalsium Crackers Enik Sulistyowati; Wiwik Wijaningsih; Sri Noor Mintarsih
Jurnal Riset Kesehatan Vol 4, No 3 (2015): September 2015
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (137.283 KB) | DOI: 10.31983/jrk.v4i3.365

Abstract

The study objective to determine the effect of substitution of soy flourl and flour anchovy in various proportions to protein and calcium crackers and acceptability in children under five. A preliminary study was conducted to determine two of the five most preferred panelists. Substitution is used soy flour and flour anchovy 5%, 10%, 15%, 20%, 25%. Having obtained two composition that produces the most preferred crackers followed by the main research to acceptability of children under five and analysis of protein and calcium. The difference in the preference panelists on crackers analyzed by Friedman test. Effect of soy flour and flour anchovy substitution on protein and calcium crackers used ANOVA. Differences acceptance crackers in toodler was analyzed with chi square test. The results showed crackers substitution soy flour and flour anchovy 5% and 10% favored panelists and toddlers. The energy of crackers substitution 5% is 421.97 Calories and substitution 10% was 429.59 Calories. The protein of crackers substitution 5% is 10.97 grams and the substitution of 10% is 17.1 grams. The calcium of crackers substitution 5% is 25,07mg and substitution of 10% was 37.6 mg. Substitution of flour soy and flour anchovy 5% and 10% increase protein and Calcium crackers. Making crackres should be substituted soy flour and flour anchovy 10%.
Co-Authors Enik Sulistyowati Heni Hendriyani Setyo Prihatin Sri Noor Mintarsih