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Wiwik Wijaningsih
Poltekkes Kemenkes Semarang
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PENGARUH PEMBERIAN MINUMAN JELI SARI BUAH JAMBU BIJI DAN JERUK TERHADAP PENURUNAN KADAR ASAM URAT DARAH PADA USIA 40 TAHUN KEATAS Afiyah, Nurul; Wijaningsih, Wiwik; Prihatin, Setyo; Susiloretni, Kun Aristiati
JURNAL RISET GIZI Vol 6, No 2 (2018): November (2018)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v6i2.4341

Abstract

Background : Hyperuricemia is a condition where blood uric acid levels above normal. The Puskesmas Tlogosari Wetan has 5 hyperuricemia patients. Although a little but still needed a treatment to prevent complications, that is with eating foods high vitamin c for reduce uric acid levels. Objective : to determine the effect of jelly drinks guava and orang juice to a decrease in blood uric acid levels at 40 years above. Methode :The research type was Quasi Experiment research and used Randomized Pretest Posttest Control Group Design. The sampling is randomly, 17 treatment samples and 17 control samples. Independent T-test was used to analyze the differences of  blood uric acid levels between the treatment group and the control group. Results :  There were significant effect in blood uric acid levels (p=0.001) between treatment group and control group with decrease of 0,42 mg/dl and 1,58 mg/dl. Conclusion : Consumption of jelly drinks guava and orange juice for 14 days and nutritional counseling about hyperuricemia can lower blood uric acid level in 40 years above, statistically insignificant.
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
Changes In Starch Resistant And Glycemic Index Marinade Rice In Some Kind Of Functional Teguh Budiharjo; Wiwik Wijaningsih; Widodo Widodo
Jurnal Riset Kesehatan Vol 1, No 1 (2012): Januari 2012
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3293.013 KB) | DOI: 10.31983/jrk.v1i1.286

Abstract

This study is an experimental study using a completely randomized design with a look at the index difference glikemiks fungsioanl instant rice products. Data Analysis with SPSS 15:00 Anova for the window to test the effect of treatment on the dependent variable. Further test carried out if there is treatment effect on the dependent variable with regard to the coefficient (KK), in homogeneous conditions (less than 5% continued to use the Tukey test, 5-10% using LSD and more than 10% using Duncan. ANOVA test results indicate that some kind of marinade during pratanak the white guava leaves, green tea, onion skins and wooden cup significantly different (P less than 0.05) against the resistant starch content of rice functional. Resistant starch content increased with the amount of phenol content of marinade. There was an increase in resistant starch content when compared with rice soaked with water., The increase ranged between 25-30% of control (rice soaked with water).
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%.
KONSELING GIZI DENGAN MEDIA BUKU SAKU BERPENGARUH TERHADAP PENGETAHUAN DAN INTAKE NATRIUM PADA PASIEN CHRONIC KIDNEY DISEASE (CKD) DI RS ROEMANI SEMARANG Dominico Surya Febri Mulyanto; Wiwik Wijaningsih; Yuniarti Yuniarti
JURNAL RISET GIZI Vol 7, No 1 (2019): Mei (2019)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v7i1.4370

Abstract

Background: Chronic Kidney Disease (CKD) is a protection program for a period of months or years. CKD patients who do the required HD, the amount of medication and normal sodium intake that are not working normally. Fluid and sodium intakes are one of the factors needed in the management of kidney failure to prevent complications due to edema, hypertension, and cardiovascular disease.Objective: To find out nutritional counseling on knowledge and sodium intake in Chronic Kidney Disease Patients (CKD) who underwent Hemodialysis at Roemani Hospital Semarang.Method: This study included a quasi experimental study with a Non Randomized Pretest Posttest Control Group research design. Sampling was 15 people in the treatment group and 15 people control group. Interventions provided include nutritional counseling with pocket book media. intake data collection was taken by interview using SQ-FFQ and knowledge data was taken by questionnaire. Results with paired t-test and independent t-test with a significance level of 0.05.Result: There is an effect of nutritional counseling with the media of pocket books on knowledge and sodium intake. Knowledge of respondents in the intervention group increased 22.33 and decreased sodium intake by 77.4. Conclusion: The provision of nutritional counseling using an influential pocket book increases knowledge and lowers intake compared to just giving a pocket book
Pemberian Jus Aloe Guava Terhadap Kadar Glukosa Darah Postprandial Septiani Suryaningrum; Setyo Prihatin; Wiwik Wijaningsih
JURNAL RISET GIZI Vol 1, No 2 (2013): November 2013
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v1i2.76

Abstract

Background : Diabetes mellitus (DM) is a metabolic disease. The early symptoms of pre diabetes can be seen in hyperglycemia postprandial. The functional food such as aloe guava juice can be given to decrease postprandial blood glucose levels. Aloe guava juice contains a substance that can increase the pancreas to produce insulin response and contains soluble fiber which can block the absorption of glucose and decrease the absorption into the blood.Objective : Knowing the effects of aloe guava juice on postprandial blood glucose levels in Semarang Polytechnic students are provided with a meal.Method : This research is an experimental sample-series, with a total sample of 10 people. All subjects receive 2 times the treatment, the first treatment subjects was fed and then an interval of 1 week of feeding subjects treated with aloe guava juice with the same amount of carbohydrate that is 55.5 grams. Methods of measurement of fasting and postprandial glucose levels using a easy touch. Test paired T-test was used to analyze the effect of aloe guava juice on postprandial blood glucose levels.Results : Based on Paired T-test, there was no significant effect of aloe guava juice at minute 0 '(p = 0.834), the 30' (p = 0.566), the 60 '(p = 0.615) and the 120' (p = 0.511), but at minute 180 ' significant effect of aloe guava juice on the postprandial blood glucose levels was detected, (p = 0.012)Conclusion : The aloe guava juice has the potency to decrease postprandial blood glucose levels after three hours.
Faktor Determinan Kelelahan Kerja Pada Tenaga Penjamah Makanan di Instalasi Gizi RS Dr R Soetijono Blora Heni Ekawati; Ana Yuliah Rahmawati; Wiwik Wijaningsih
JURNAL RISET GIZI Vol 4, No 2 (2016): November 2016
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v4i2.3265

Abstract

Latar Belakang: Tenaga penjamah makanan merupakan unsur yang sangat penting dalam pelayanan gizi rumah sakit, yaitu berperan dalam mengolah makanan dan menyajikan makanan yang bermutu kepada pasien. Kelelahan kerja ditandai dengan melemahnya tenaga kerja dalam melakukan pekerjaan, sehingga meningkatkan kesalahan dalam bekerja.Tujuan: Mengetahui faktor-faktor yang berhubungan dengan kelelahan kerja tenaga penjamah makanan di instalasi gizi RS dr R Soetijono Blora.Metode: Menggunakan rancangan observasional dengan teknik total sampling dan jumlah sampel 16 orang. Analisa data yang digunakan adalah analisa bivariat dengan korelasi Pearson Product Moment  dan Rank Spearman. Analisa multivariat dengan Regresi Linier.Hasil: Ada hubungan antara tingkat kecukupan energi dengan kelelahan kerja (p=0,005), tidak ada hubungan antara status gizi dengan kelelahan kerja (p=0,899), tidak ada hubungan antara umur dengan kelelahan kerja (p=0,145), tidak ada hubungan antara masa kerja dengan kelelahan kerja (p= 0,243), ada hubungan antara beban kerja dengan kelelahan kerja (p= 0,011), tidak ada hubungan antara stres kerja dengan kelelahan kerja (p=0,054), faktor yang paling berpengaruh pada kelelahan kerja adalah faktor tingkat kecukupan energi dan beban kerja (p=0,001).Kesimpulan: Faktor yang paling berpengaruh terhadap kelelahan kerja adalah tingkat kecukupan energi dan beban kerja.
PENGARUH KONSELING GIZI TERHADAP PENGETAHUAN HIPERTENSI DAN SISA MAKANAN PASIEN HIPERTENSIDI RSUD DR R SOETIJONO BLORA Hetty Dwi Kusumaningrum; Ana Yuliah Rahmawati; Wiwik Wijaningsih
JURNAL RISET GIZI Vol 4, No 1 (2016): Mei (2016)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v4i1.4290

Abstract

Background :Food waste of hypertensive patients in DR R SoetijonoBlora hospital in December 2015 by 32.6 % , which means above the minimum service standards specified nutritional services . Nutritional counseling is done is a means to inform and motivate the patient so that the expected impact on increasing the patient's intake of food and less food waste . Objective :Knowing the influence of nutrition counseling on knowledge of hypertension and the food waste of hypertensive patients in DR R SoetijonoBlorahospital. Methods :This type of research is pre Experiment with one group pretest and posttest design . Sampling was done by using consecutive sampling as many as 35 people hospitalized hypertensive patients according to criteria of inclusion .Foodwaste is obtained by Comstock visual method , whereas knowledge of hypertension were taken using a questionnaire. Nutritional counseling is done two times in 2 days. Data taken with 3 times the measurement and analyzed used Friedman Test . Results: This study shows that there is influence nutritional counseling to the knowledge of hypertension ( p = 0.000 ) and there is influence nutritional counseling to food waste( p = 0.000 ). Conclusion :Nutritional counseling influencing knowledge about hypertension and food waste of hypertensive patients .
Pengaruh Substitusi Tepung Kacang Hijau (Vigna Radiata ) Terhadap Nilai Gizi (Serat Dan Karbohidrat) Dan Daya Terima Cookies Tepung Ubi Jalar Ungu (Ipomoea Batatas L) Indira Erlinawati; Wiwik Wijaningsih
JURNAL RISET GIZI Vol 2, No 2 (2014): November 2014
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v2i2.4490

Abstract

Background : Food diversification program aims to improve the food consumption and to reduce reliance on one types of food, especially rice. The program is carried out by considering local produce available and less utilization. One examples of product is purple sweet potato flour cookies.Aims : This study is to determine the effect of green bean flour substitution on nutritional value (fiber and carbohydrates) as well acceptance of purple potato cookies with green bean flour substitution of )%, 10%, 20% and 30%.Method : Design that is used by this study is a random design completely with two repetitions that are measurement of levels of fiber and carbohydrate done in duplicate. The level of acceptance measurement test performed by 25 trained panelists who know about the organoleptic testing.Result : The result  showed, sweet potato flour cookies with green bean flour substitution as much as 30% has the highest fiber content of 0,22g% and the highest carbohydrates content of 63,28%. Based on the results of statistical test ANOVA, green bean fluor substitution of sweet potato cookies has significant effect for fiber and carbohydrates, with p-value 0,00. Acceptance of test results showed the influence of green bean fluor substitution for acceptance of cookies purple sweet potato fluor. Purple sweet potato cookies with green bean fluor substitution of 20% are the most favored cookies with an average score of 3,95.Conclusion : The result above it can be concluded that there is a substitution effect of green bean fluor on the nutritional value (fiber and carbohydrates) and acceptance of cookies.
Perbedaan Daya Terima, Sisa dan Asupan Makanan pada Pasien dengan Menu Pilihan dan Menu Standar di RSUD Sunan Kalijaga Demak Uyami Uyami; Heni Hendriyani; Wiwik Wijaningsih
JURNAL RISET GIZI Vol 2, No 1 (2014): Mei 2014
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v2i1.135

Abstract

Background : Patient acceptance of food effect on the nutritional status of patients. The low patient acceptability of food this will adversely affect the nutritional status and patient outcome. Based on patient surveys conducted leftovers Nutritional Installation Sunan Kalijaga Hospitals Demakin 2012 on the standard menu there is an average of 26.6 % food waste.Objective :This study aims to determine the differences in acceptance of food, the rest of food and food intake in patients with selections menu and standards menu in Sunan Kalijaga Hospitals Demak.Method : This research includes comparative observational research is research that aims to see the difference between independent variables and the dependent veriabel related research. This study used a cross-sectional design with a sample of 15 groups and 15 groups of menu selections standard menuResults : The results showed the power received at the selections menu group has a very good majority of the categories, while the received power on the standard menu group has a majority in both categories. The rest of the food standard menu group average of 21.32%, while the remainder of the food selections menu group average values leftovers of 16.10%. Energy intake group average selections menu intake value of 2110.07, while the selections menu group protein intake mean intake value of 70.10. Energy intake standards menu group mean intake value of 1842.07, while protein intake standards menu group mean intake value of 63.77.Conclusion : There is no difference in the patient's acceptance of food on the selections menu and standards menu, there are differences in the rest of the food and energy and protein intake in patients with selections menu and standards menu.
Co-Authors Ade Annisa Nuraini Afiyah, Nurul Ana Yuliah Rahmawati Ana Yuliah Rahmawati Ana Yuliah Rahmawati, Ana Yuliah Annisya Rahmadina Jannati Desi Wulandari Desi Wulandari, Desi Dewi, Irma Anisa Dominico Surya Febri Mulyanto Dyah Nur Subandriani, Dyah Nur Enggar Redyastuti Enik Sulistyowati Enik Sulistyowati Enik Sulistyowati Erlinawati, Indira Estuasih Dyah Pertiwi, Estuasih Dyah Fitriani Fitriani Fitriani Fitriani Fitriani Heni Ekawati Heni Ekawati Heni Hendriyani Heni Hendriyani Heni Hendriyani Hetty Dwi Kusumaningrum Iffania Karimatur Rasyada Indira Erlinawati Intan Listiani Irma Anisa Dewi J Supadi j. Supadi Jannati, Annisya Rahmadina Jatmiasih Jatmiasih Jatmiasih, Jatmiasih Kun Aristiati Susiloretni Kusumaningrum, Hetty Dwi Meirina Dwi Larasati Muflihah Isnawati Natanya Ayuhapsari Nur Subandriani, Dyah Rizqi Widyantori Hasanah Putra Septiani Suryaningrum Septiani Suryaningrum, Septiani Setyo Prihatin Setyo Prihatin Setyo Prihatin, Setyo Sintadewi Purbaningrum, Galuh Sri Noor Mintarsih Sunarto Sunarto Sunarto Sunarto Supadi, J Susi Tursilowati Teguh Budiharjo Uyami Uyami Uyami Uyami, Uyami Wahananisanti, Zulva Widodo Widodo Yunaidah Yunaidah Yunaidah Yunaidah, Yunaidah Yuniarti Yuniarti Yuwono Setiadi Yuwono Setiadi, Yuwono Zulva Wahananisanti