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All Journal Jurnal Gizi dan Pangan Jurnal Gizi Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL JURNAL LITBANG Jambura Journal of Health Sciences and Research Prosiding Seminar Kesehatan Masyarakat Prosiding Seminar Nasional Unimus
Joko Teguh Isworo
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Dentistry Education Engineering Health Professions Medicine & Pharmacology Nursing Public Health Veterinary

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PENGARUH PENYIMPANAN PADA SUHU RENDAH TERHADAP UMUR SIMPAN DAN TOTAL BAKTERI AIR SUSU IBU ( ASI ) Aminah, Siti; Isworo, Joko Teguh
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2004: PROSIDING SEMINAR NASIONAL HASIL-HASIL PENELITIAN
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (6814.649 KB)

Abstract

Mother's milk is a fat emulsion in protein, lactose and organic salts which is secreted by both mother bosom gland, as  especialis food to baby.  Giving of mother's milk until 4 month of the baby's age ( exclusive ASI)  have fulfilled requirement of food to  baby. To mothers work, giving of exclusive ASI (mother's milk) is unworkable  properly.One of the alternative to be able to give ASI fully by  conducting  of storage ASI at low tentperoture. Results of research  indicated  that  there  was  change  which striking  at colour, flronta, acidity (pH) and  consistency up to the fourth days of storage. Change of cotrsistency  and aroma happened at the fifth days of storage, this matter showed that the  duration  of storage of ASI at the low temperature is 4 day. Analysis to  total of bacteria indicated  that the duration of storage do not have an effect on total of bacteria of ASI kept.
Praktek Pemilihan Makanan Kemasan Berdasarkan Tingkat Pengetahuan Tentang Label Produk Makanan Kemasan, Jenis Kelamin, dan Usia Konsumen di Pasar Swalayan ADA Setiabudi Semarang Vania Chandra Devi; Agus Sartono; Joko Teguh Isworo
Jurnal Gizi Vol 2, No 2 (2013): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (123.361 KB) | DOI: 10.26714/jg.2.2.2013.%p

Abstract

Today, many consumers in Indonesia who do not attention to the selection ofpackaged foods based on food labels are listed in the packaged food. There are several factors that can influence consumer behaviour towards the selection of packaged foods, such as age, income, gender, education, and work status. According to the research Asmaiyar (2004) women are more conscientious consumers read food packaging labels before deciding to purchase a consumer packaged foods than men. High level of education is also a contributing factor consumers to be more careful in choosing packaged foods. The purpose ofthis research was to determine the selection of food packaging based practice knowledge level, gender, and age of consumer visitors Supermarket ADA Setiabudi Semarang.  The type of the research is Explanatory, it’s mean to explain the relations between one variabel and the other or how one variable affects the other variable. The method used was a survey by questionnaire.  The approach of study is crossectional and the research population is an affordable all visitors Supermarket ADA Setiabudi Semarang who buy packaged foodproducts. The sample of this study is taken using a quota sampling method, with the number of samples were 68 samples, consisted of 34 men and 34 women. The age of samples were between 17 to 65 years.  The results showed that 82.1% rate of good knowledge, 61.8% female respondents, and 57.6% aged adults are categorized properly in practice the selection of packaged foods. Data analysis using chi square test and  Pearson correlation. There was  a relationship betweenthe level of knowledge with practice selection of food packaging as well as gender and age is a risk factor in the selection of food packaging practices.
Kadar Lemak, Protein Dan Sifat Sensoris Kornet dengan Substitusi Jantung Pisang Nala Naeli Nur Fauziyah; Joko Teguh Isworo; Yunan Kholifatuddin Sya'di
Jurnal Gizi Vol 6, No 2 (2017): Jurnal Gizi Unimus
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (217.862 KB) | DOI: 10.26714/jg.6.2.2017.%p

Abstract

Banana blossom is a food rich in nutrients. During this time the benefits of banana blossomis limited to vegetable product such as jerky and "abon". Cornetsubstitution with banana blossom is one of the efforts to diversify the utilization ofbanana blossomin and have aim to produce corned with low fat content.Bananablossom when it has undergone a processing process has a fibrous texture almost the same as the texture of beef. The objective of this study was to determine the fat, protein content and sensory characteristics of corned beef with banana blossom substitution.The method used was experimental method by making corned beef with mixture ofbanana blossom material with treatment 0%, 15%, 30%, 45%,60% then, cornedyielded test fat content, protein content and sensory properties. Increasing the banana blossom substitution in corned beef causes a decrease in fat content. The lowest fat content is produced from 60% substitution of banana heart, 0.75%. The addition of banana heart also caused small decrease protein levels.Substitutiom 30 and 45% have decrease significant fat content, small decrease in protein levels and taste and texture similar to corned beef, but the color tends to turn brown. Keywords: Banana Blossom, Sensory Properties, Corned
Hubungan Indeks Massa Tubuh (IMT) Dengan Kadar Gula Darah Penderita Diabetes Mellitus (DM) Tipe 2 Rawat Jalan Di RS Tugurejo Semarang Miftahul Adnan; Tatik Mulyati; Joko Teguh Isworo
Jurnal Gizi Vol 2, No 1 (2013): Jurnal Gizi Unimus
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (206.794 KB) | DOI: 10.26714/jg.2.1.2013.%p

Abstract

Diabetes mellitus is a disease characterized by an increase in glucose / blood sugar (hyperglikemi) due to chronic reduction or absence of insulin (Iqbal, 1996). That central obesity is one of the factors that influence the incidence of type 2 diabetes. Excessive fat deposits in the body can cause insulin resistance that affect blood sugar levels of people with diabetes mellitus (Waspadji, 2004). BMI is one way to determine the nutritional status is used to determine whether a person is obese or not. BMI has nothing to do with blood sugar levels with DM (Hartono, 2006). The general objective of this study was to determine the relationship between Body Mass Index (BMI) with blood sugar levels of type 2 diabeticpatients. This type of research is the explanation of research in the field of clinical nutrition. The method used is survey method with cross sectional approach. The study population was all patients with type 2 diabetes mellitus in the hospital outpatient clinic of Internal Medicine Tugurejo Semarang. Data collected at the outpatient patient in June-July 2011. Samples were taken as many as 37 people who meet the inclusion criteria. Types of data collected is the primary data and secondary data. Analysis of the data used is the univariate analysis to determine the frequency distribution characteristics of the sample, Kolmogorov Smirnov testto determine normality of data, and Spearman test rating to determine the relationship between two variables is the dependent variable and independent variables. Results showed that the characteristics of patients with diabetes mellitus are mostly women (78.4%). The biggest age group in the age group 46-60 years (73%). Education is the largest school graduate school / vocational high (24.3%). Most jobs are housewives (59.5%). Most of the value of IMT in the group from 25 to 29.9 (51.4%). Blood sugar levels during most of> 200mg/dl (70.3%). Statistical analysis showed no relationship between values of BMI with blood sugar levels of type 2 diabetic patients with p value 0.000 (<0.05) and r = 0.201.In conclusion the higher value of IMT with diabetes mellitus type 2 the higher the blood sugar levels.Keywords: Diabetes Mellitus, Body Mass Index, blood sugar levels.
Hubungan Status Gizi, Asupan Bahan Makan Sumber Purin dengan Kadar Asam Urat pada Pasien Hiperuresemia Rawat Jalan di Rumah Sakit Tugurejo Semarang Hana Silviana; Sufiati Bintanah; Joko Teguh Isworo
Jurnal Gizi Vol 4, No 2 (2015): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (157.662 KB) | DOI: 10.26714/jg.4.2.2015.%p

Abstract

Hyperurisemia is a disease that marked by sudden and recurrent attacks with a very painful pain as a result of high levels uric acid in the blood that exceed normal limits. Normal levels of uric acid for women is 2,4 to 5,7 mg/dl blood and for man is 3,4 to 7 mg/dl blood. The cause hyperuricemia is a metabolic disorder since birth, consumption of foods high purines, body weight, and the amount of alcohol. The general research purpose of this study is to determine the relationship of nutritional status and intake of purine source with uric acid levels of outpatientswith hyperuricemia in hospital Tugurejo Semarang.The type of reaserch is explanatory research with crossectional approach. The number of sample are 22 outpatients in hospitals Tugurejo Semarang. Univariate analysis will be undertakento present the frequency distribution data. The Shapiro-wilks test was used to analysis the normality distribution both of datas .Bivariate analysis to examine the relationship between two variables will be done by the pearson correlation test, and by the spearman rank test.The result of study showed there are 12 persons of samples (54,5%), are 51-70 years old.There are 8 persons of samples (36,4%) were yunior levelsof education and there are 12 persons of samples (54,5%) have the most fat of nutritional status. Based on the intake of purine source material feeding as many as 22 samples (100%). Uric acid levels by about 16 samples (72,7%)?.Statistical analysis showed the significant relationship (pv =0,000) between the nutritional status and the level of uric acid of blood. The study showed the significant relationship (pv =0,038), between the level of purine uric intake and the level of uric acid of blood.Key words : nutritional status, purine intake, level of uric acid
Hubungan Pengetahuan Gizi dan Keamanan Pangan Dengan Konsumsi Mie Instan Pada Santriwati SMA Pondok Pesantren Asy-Syarifah Mranggen Demak Aini Mubarokah; Agus Sartono; Joko Teguh Isworo
Jurnal Gizi Vol 3, No 1 (2014): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (173.488 KB) | DOI: 10.26714/jg.3.1.2014.%p

Abstract

Adolescence is a period that has not fully matured, both physical, cognitive and psychosocial. At this time the teens easily influenced by environment and lifestyle, one of which is the pattern of consumption, such as the consumption of instant noodles. Given the ongoing growth, adolescence have a higher nutritional needs, for optimal growth and development. Less consumption of both quality and quantity to provide health and nutrition is not balanced so it will show a variety of diseases, such as malnutrition (over nutrition/obesity or under nutrition), and food poisoning. Domain knowledge is very important in shaping a person`s behavior. A person`s level of nutritional knowledge may influence the in the relationship of nutrition and food safety knowledge with instant noodle consumtion of santriwati at boarding school Asy-Syarifah Mranggen Demak.The type of the study is descriptive analytic with the number of subjects are 45 people of santriwati at High School Boarding Schools Asy-Syarifah Mranggen Demak. The subjects are taken by stratified random sampling method from the total number of santriwati(80 people). For analysis the data, Spearman rank test with SPSS for Windows are used in this studi.The results showed that the 30 people (66,7%) of santriwati in the high school Asy-Syarifah Boarding School, have a middle category of knowledge level. The 25 people (55,6%) of santriwati have a high category of instant noodles consumption level. Statistical analysis showed that there is a negative relationship betwen knowledge of nutrition and food safety santriwati with instant noodle consumption (r = - 0.520 and p-value = 0.000).
Hubungan Konsumsi Bahan Makanan Sumber Vitamin C dan Vitamin E dengan Kadar Gula Darah Penderita Diabetes Mellitus Tipe 2 Rawat Jalan di Rumah Sakit Tugurejo Semarang Bondan Sri Utami; Sufiati Bintanah; Joko Teguh Isworo
Jurnal Gizi Vol 4, No 1 (2015): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (142.787 KB) | DOI: 10.26714/jg.4.1.2015.%p

Abstract

Diabetes mellitus is a series disorder or syndrome in which the body can not properly regulate the processing or metabolism of carbohydrates, fats, and proteins caused by either partial or absolute deficiency of the hormone insulin. The purpose of this study was Public Knowing the relationship intake of vitamin C, and vitamin E with a patient's blood glucose levels.The research method explanatory research study with cross sectional approaced. The number of 27 samples consisting of hospital outpatient Tugurejo Semarang was taken by purposive sampling in accordance with the criteria The study starts from proposal writing to report writing from the month of January to August 2014. Univariate analysis performed to present the frequency distribution. Data normality test performed with the Kolmogorov-Smirnov test. The Spearman Rank correlation test use to bivariate analysis to examine the correlation between the dependent variable and the independent variables.The largest proportion (26 samples or 59.3 %) of patients with type 2 diabetes mellitus in hospitals Tugurejo Semarang are female. The largest proportion(10 samples or 37.0 %) of samples are based on the age of 56-65 years old. The highest proportion of sample (19 samples or 70,4 %) have a elementary education. The highest proportion of samples (26 samples or 96.3 %) have the blood glucose levels is 126 mmHg and more. Intake of vitamin C in all samples is not sufficient. Intake of vitamin E in all samples is not sufficient. Statistical analysis showed a correlation between vitamin C intake and blood glucose level of Type 2 Diabetes Mellitus. There is no correlation between vitamin E intake with blood glucose levels of Type 2 Diabetes Mellitus.
SIFAT FISIK, KIMIA DAN ORGANOLEPTIK NUGGET KEONG SAWAH DENGAN BAHAN PENGISI PATI TEMU IRENG Tri Listiana; Joko Teguh Isworo
Jurnal Pangan dan Gizi Vol 3, No 2 (2012): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.3.2.2012.%p

Abstract

Snails fields is a type of freshwater snails and easy to find in the rice fields, ditches, and lakes. This animal is widely consumed in various regions of Southeast Asia and has good nutritional value because they contain high protein. Starch is made of extraction of Curcuma aeruginosa roxb, starch component retrieval is 49.56% so it has the potential to be extracted and used as a starch source material. The purpose of this research is to know elasticity, protein content, moisture content, fat content and flavor nuggets snail fields based on the addition of starch as filler Curcuma aeruginosa roxb retrieval. Variations addition of starch is carried out snails field (K): starch of Curcumaaruginosa roxb (P) (K100: P0, K80: P20, K75: P25, K70: P30, K65: P35, K60: P40, K55: P45). The research design used was Completely Randomized Design (CRD). Results indicated the highest elasticity in starch concentration of 45% is 14.94 N / mm, protein content in starch concentrations of 0% (48.4%), fat content at a concentration of 45% (30.03%), water content at 0 % (15.30%). Results favorite flavor nuggets snail with substitution K55: P45 with a value of 2.86 and substitution ofproducts with K100: P0 has the smallest value that is equal to 2.43.Keywords: snails field nuggets, starch of Curcuma aeruginosa roxb, quality
KADAR PROTEIN, VITAMIN C, DAN SIFAT ORGANOLEPTIK BUBUR BAYI DARI CAMPURAN TEPUNG KECAMBAH KACANG-KACANGAN DAN JAGUNG Mohammad Junaidi; Joko Teguh Isworo
Jurnal Pangan dan Gizi Vol 2, No 1 (2011): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.2.1.2011.%p

Abstract

Legumens is a protein recources with corns are completing each other. The goal of this research is to know the profile of protein, vitamin C, and organoleptic characteristic of baby’s porridge from mixture of legumens sprout and corn flour. Variation of the mixture of sprout from legumens (soybean, brown bean and mung bean (50%,75%) and sprout of corn (25%,50%). The result of the research shows that there is an influence from variety of the mixture of legumens sprout and corn flour toward contents of protein, vitamin C, and organoleptic characteristic (color, taste, and texture). The highest protein contents in the mixture of sprout of brown bean 75% and corn 25% (18,389 g %) and vitamin C in the mixture of sprout of brown bean 50% and corn 50%, (20 mg %) and organoleptic characteristic in the mixture of sprout of brown bean 75% and corn 25% with the score 4,75.
PERUBAHAN KANDUNGAN BETA KAROTEN, TOTAL ASAM, DAN SIFAT SENSORIK YOGHURT LABU KUNING BERDASARKAN LAMA SIMPAN DAN PENCAHAYAAN Tri Ayu Yulianawatia; Joko Teguh Isworo
Jurnal Pangan dan Gizi Vol 3, No 1 (2012): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.3.1.2012.%p

Abstract

Pumpkin (Cucurbita moschata) is one of the local foodstuffs which have good nutritional value for the human body. Diversification it into functional food pumpkin is necessary, that is by processing pumpkins into yogurt. The research purposes of this study are to determine the effect of length storage and lighting to the content of beta carotene, total acid and sensory properties of pumpkin yoghurt. The research conducted a completely randomized design (CRD). The results analysis of beta-carotenes content of fresh pumpkins of 0.82 mg/100 g after processed into yoghurt by storage time and lighting at the highest levels of beta-carotene by 0.071 mg/100 g on 2nd day in darkness packaging, while the lowest levels of beta-carotene of 0.050 mg/100 g on 4th in darkness packaging. The highest total acid found in pumpkins yogurt in light packaging on 10th day in the amount of 1.047%, whereas lowest total acid present in yoghurt pumpkins in darkness packaging on 2nd day is 0.981%. Lighting treatment and storage time had not significant on changes in the levels of beta-carotene and total acid. The level of preferences indicate that storage time the 6th day of the desirability of consistency, flavor, aroma, and color. Keywords: yogurt, pumpkin, length storage, lighting, beta carotene, acid total, sensory properties.
Co-Authors Addina Rizky Fitriyanti Agus Sartono Agustin, Dela Putri Aini Mubarokah Andri Sukeksi Andri Sukeksi Anisa Anisa Arsita, Anggun Tri Ayuningtyas, Annisa Bondan Sri Utami Devi Alvionita Tamara Putri Devika Prety Wulandari Dewi Ratih Maharani Erma Handarsari Erma Handarsari Fitriyanti, Addina Rizky Hana Silviana Herlisa Anggraini Hersanti Sulistyaningrum Jauharany, Firdananda Fikri Kartika Nugraheni Machmudah - Maulidya Rizkhana Putri Miftahul Adnan Mohammad Junaidi Nadia Aurellia Qatrunnada Nala Naeli Nur Fauziyah Ngatemin - Nikmatul Khayati Novitaroh, Ana Nuroini, Fitri Nurrahman - Ragil Saptaningtyas Regitha Wahyuhendra Ria Purnawian Sulistian Ria Purnawian Sulistiani Ria Purnawian Sulistiani, Ria Purnawian Safitri, Yuliani Dewi SITI AMINAH Siti Aminah Sufiati Bintanah Syadi, Yunan Kholifatudin Tatik Mulyati Tri Ayu Yulianawatia Tri Listiana Vania Chandra Devi Yunan Kholifatuddin Sya’di