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Kualitas dan Cara Pengelolaan Garam Iodium Keluarga Dwi Hartini; Agus Sartono; Mufnaetty Mufnaetty
Jurnal Gizi Vol 8, No 1 (2019): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

The low consumption of iodized salt can cause a disturbance due to the iodine deficiency (GAKY). People were expected to consumed foods that contain high iodine or consumed iodized salt that qualifies quality to overcome the problem. Selection, storage and using of iodized salt may reduced the effectiveness of the used of iodized salt. The researcher used expolorative research design with descriptive analysis. The population of the research is the total number of households in the working area of health center of Toroh 1 Grobogan Regency. The number of samples of 100 RT mothers who were adopted by the method of Multi Stage random sampling. Methods of data collection of theresearch variables were interviews using questionnaires and observations. The results showed that 90.9% of the iodized salt in the market fulfilled the quality requirement and 69% iodized salt in the household fulfilled qualified. The choosing of iodized salt by respondents were still experiencing an error based on how to store iodized salt intactas much as 82%. The salt storage container used a plastic jar container of 52%, the storage location of iodized salt in a humid place of 77% and 81% of salt stored in unexposed source of heat and the processing of the respondents were still experiencing an error (91%) ofrespondents including the cooking process. The management of iodized salt at the household level has not met the standards, especially in the used of iodine salt in food. This research was expected to improve the knowledge management of iodized salt which was correct and standard. Keywords: iodized salt, quality, family management, iodine level.

Formula Tepung Petul untuk Memperbaiki Status Gizi dan Kolesterol Total pada Wanita Menopause Hiperkolesterolemia Sufiati Bintanah; Mufnaetty Mufnaetty
Jurnal Gizi Vol 10, No 1 (2021): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.10.1.2021.38-50

A decrease in the hormone estrogen in women can trigger changes in nutritional status and cholesterol levels that cause hypercholesterolemia, so that antioxidant compounds and fiber are needed to improve one of them is in tempeh flour and rice bran. This study aims to prove the effect ofgiving a combination of tempeh flour and bran (Petul) on nutritional status and total cholesterol levels in menopausal women with hypercholesterolemia. Methods: Randomized control group pretest posttestcontrol group design, carried out on 60 menopausal women at least 1 year with hypercholesterolemia, not taking medication who were divided into intervention groups (given a formula 37.33 g / drink 3 times a day for 3 weeks) and placebo in the control group. The variables studied before and after the intervention were nutritional status and total cholesterol levels.Independent statistical analysis of t test, dependent t test and Ring spearmen correlation test. Results: Combination of PETUL as much as 37.33 g / drink 3 times / day for 3 weeks can improve nutritional status but has no significant and significant effect on reducing total cholesterol levels. Consclusion : PETUL formula can improve nutritional status and reduce total cholesterol levels.Keywords: Formula, Petul, nutritional status, menopausal women, hypercholesterolemia

Pengetahuan Gizi Ibu dan Praktik Diversifikasi Makanan Keluarga di Kelurahan Purworejo, Kecamatan Margoyoso, Pati Loviana Mufida; Agus Sartono; Mufnaetty Mufnaetty
Jurnal Gizi Vol 9, No 2 (2020): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.9.2.2020.180-188

In daily observations the pattern of food consumption in the Purworejo village community is not so diverse, there are still mothers who are not posyandu participants so that knowledge related to food diversification is lacking while family income levels are quite varied.The purpose of this study was to determine the relationship between maternal nutritional knowledge, level of family food diversity in Purworejo Village, Margoyoso Pati District.His study is a quantitative analytic study with a cross sectional approach. The sample of this study was housewives in Purworejo Village, Margoyoso Pati District. The number of samples is 88 households which are determined by systematic random sampling. The variables in this study were measured by interviews and questionnaires. The statistical test used in the variables of nutritional knowledge and family income level is Rank Spearman correlation,while the maternal match variable in the posyandu uses Mann Whitney.Found 45.5% of respondents had good nutrition knowledge and 48.9% had poornutrition knowledge. There were 69.3% of respondents did not become Posyandu participants, 52.3% of respondents had poor food diversification. There is a relationship between maternal nutrition knowledge with food diversification practices and there is no difference in Family Food Diversification Practices based on maternal participation in Posyandu.Keywords: nutritional knowledge, Food diversification.

Hubungan Pengetahuan Tentang Obesitas, Keragaman Konsumsi Makanan Sumber Karbohidrat dan Serat dengan Kejadian Obesitas Siswa SMA Kesatrian 2 Semarang Azizah Nur Astiningrum; Agustin Syamsianah; Mufnaetty Mufnaetty
Jurnal Gizi Vol 6, No 2 (2017): Jurnal Gizi Unimus
Publisher : Universitas Muhammadiyah Semarang

Obesity is a condition in which a person who is overweight due to accumulation of fat in the body. Obesity can increase the risk of chronic disease such as diabetes, high blood pressure, stroke, cancer, gout, etc. Obesity is associated with various factors, including genetic, psychological, diet, and physical activity. The purpose of this research is to know the relationship of knowledge about obesity, diversity of food consumption of carbohydrate source and fiber with obesity occurrence of SMA Kesatrian 2 Semarang student. The type of this research is analytic research using cross-sectional design. Thepopulation in this research is all students of SMA Kesatrian 2 Semarang which have 839 students. Samples taken as many as 55 people, sampling technique used is Systematic Random Sampling. Correlation between variable knowledge about obesity, diversity of food consumption of nutrition source with obesity incidence analyzed using Chi square test. The results showed that the average amount of food consumption diversity source of carbohydrate as much as 10.71 ± 1.04833 and the average amount of consumption as much as 13.07 ± 1.92310. The results found 22 students (40%) suffer from obesity. Chi Square statistic analysis showed no correlation between knowledge about obesity and obesity incidence (p = 0,727), there was no correlation between food consumption consumption of carbohydrate source and obesity incidence (p = 0,642), and there was no correlation between food consumption of fiber source and obesity incidence (P = 0.653). Conclusion: Knowledge about obesity, diversity of food consumption of carbohydrate source and diversity of food consumption of fiber source not related to obesity incidence in SMA Kesatrian 2 Semarang. Keywords: Knowledge about obesity, carbohydrate source, fiber, obesity incidence.

Gambaran Sumbangan Zat Gizi Makro Sarapan Pagi pada Remaja Putri di Pondok Pesantren Kh. Sahlan Rosjidi Universitas Muhammadiyah Semarang Mifta Anzilnia Ulinnuha; Yuliana Noor Setiawati Ulvie; Mufnaetty Mufnaetty
Jurnal Gizi Vol 9, No 2 (2020): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.9.2.2020.%p

In adolescents often the intake of nutrients is not sufficient, especially at breakfast, because of intense physical activity, the unavailability of food ingredients and the desire to get an ideal body. Breakfast is expected to meet the needs of macro nutrients in energy, protein, fat and carbohydrates. Availability of breakfast in the morning is important for the first hour of activity. The aim of the study was to determine the contribution of energy, protein, fat, and carbohydrates.This type of research is descriptive research. A sample of 67 students in the Islamic boarding school of KH. Sahlan Rosjidi Unimus that fits the criteria. Respondent samples were taken randomly from a total number of 201 students. The data collection tool uses the form in the form of a 24-hour recall. Data analysis is done univariately.The results showed, the average energy intake was 312.55 ± 145.57 kcal. The average contribution of energy samples was 47.98 ± 21.67% with categories less than needed. The average protein intake was 14.60 ± 10.03 g, and the average protein contribution was 86,862 ± 57.71% with a category less than the need. The average fat intake was 14.44 ± 7.91g, the average fat contribution was 66.26 ± 35.94% with a category less than the need. The average carbohydrate intake was 53.72 ± 36.93 g, the average carbohydrate contribution was 60.94 ± 42.42% with a category less than needed. Breakfast is recommended at 06.00-08.00 and meets 15-30%.It is recommended to students in the KH. Sahlan Rosjidi Unimus in order to have breakfast in the morning to fulfill his nutritional needs in the morning. Keywords: Breakfast, students, Macro Nutrition Contribution

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