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All Journal Jurnal Pangan dan Gizi Jendela Olahraga
Umar Hafidz Asy’ari Hasbullah
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Agriculture, Biological Sciences & Forestry Other

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Sifat Fisik dan Kimia Tepung Umbi Suweg (Amorphophallus campamulatus BI) di Jawa Tengah Umar Hafidz Asy’ari Hasbullah; Fafa Nurdyansyah; Bambang Supriyadi; Rini Umiyati; Rizky Muliani Dwi Ujianti
Jurnal Pangan dan Gizi Vol 7, No 1 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.1.2017.59-65

Abstract

Diversification of food sources can be improved by using local comodities in Indonesia. The aim of this study was to investigate the physical characteristics and chemical properties of suweg flour obtained from various locations in Central Java. Suweg was obtained in some areas on Central Java; Semarang, Banjarnegara, Boyolali, Karanganyar, Sragen, Sukoharjo, Klaten and Wonogiri. This study was conducted using a completly randomized design with single factor, origin of the suweg (Semarang, Banjarnegara, Boyolali, Karanganyar, Sragen, Sukoharjo, Klaten and Wonogiri). The data results were analyzed by analysis of variance (ANOVA). If the results showed significantly different between the treatment, then continued with Duncan test multiple range test (DMRT) at level 5%. The physical characteristics of suweg flour of some areas in Central Java showed that the highest bulk density values was suweg from Karanganyar, the highest yield made from Banjarnegara and highest brightness from Semarang. Chemical characteristics of suweg flour from some areas in Central Java showed water content meets the SNI standard. The highest ash content was suweg from Semarang, Banjarnegara and Boyolali. While the starch content is quite high compared to other suweg sources. Keywords : suweg, physical properties, chemical properties
SISTEM PENYELENGGARAAN DAN PENGELOLAAN MAKANAN BAGI ATLET SEPAK BOLA Umar Hafidz Asy’ari Hasbullah; Evi Setiyowati; nur widiatmi; fahmi fauzi Dzulqarnaen; Zulafa Noor; Siti Aminah
Jendela Olahraga Vol 2, No 1 (2017): jendela olahraga
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jo.v2i1.1300

Abstract

Atlet memerlukan asupan gizi yang tepat untuk mempertahankan kebugaran. Faktor kebugaranmenjadi penting karena dapat mempengaruhi performa atlet dalam bertanding. Hal tersebut sangatberkaitan dengan pengaturan dan pengelolaan makanan selama karantina, saat bertanding, maupunsesudah bertanding. Persiba Bantul merupakan salah satu klub sepak bola yang terkenal secaranasional. Penyelenggaraan dan pengelolaan asupan makanan atlet sepak bola Persiba Bantuldilaksanakan oleh katering dibawah pengawasan dokter tim. Kebutuhan gizi atlet sepak bola seharusnyadihitung secara individual berdasar berat badan, tinggi badan aktivitas masing-masing. Pengaturanmakanan secara khusus berdasarkan kegiatan atlet dilakukanm menjelang latihan, selamalatihan/pertandingan, dan setelah pertandingan.Kata Kunci: sistem penyelenggaraan makanan, sepak bola, atlet.
Co-Authors Adhy Purnomo Bambang Supriyadi Dwi Prasetyo Hadi Evi Setiyowati Fafa Nurdyansyah fahmi fauzi Dzulqarnaen nur widiatmi Rasiman Rasiman Rizky Muliani Dwi Ujianti Umiyati, Rini Zulafa Noor