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Wiwik Wijaningsih
Poltekkes Kemenkes Semarang
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Pengaruh formulasi nugget kacang merah dan hati ayam terhadap kadar zat besi, kekerasan, dan organoleptik Intan Listiani; Wiwik Wijaningsih; Ana Yuliah Rahmawati
Darussalam Nutrition Journal Vol 6, No 2 (2022): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v6i2.7464

Abstract

Background: The prevalence of anemia among adolescent girls in Indonesia has increased from 22,7% in 2013 to 32% in 2018. Prevention of anemia can be done by consuming high-iron products such as nuggets with local ingredients of chicken meat, a combination of red beans and chicken liver to meet iron needs. Objective: To determine the effect of the formulation of chicken nuggets combination of red bean and chicken liver on iron content, hardness, and sensory properties. Method: The experimental research design was a completely randomized design with 3 treatments with the ratio of chicken liver, red beans, and chicken meat, namely A(25gr:75gr:100gr); B(50gr:50gr:100gr); C(75gr:25gr:100gr); and control. The data collected were iron levels, hardness levels, hedonic test conducted on 15 moderately trained panelists. Fe data analysis using one way ANOVA with Tuckey, hardness was analyzed by one way ANOVA, and hedonic test using Friedman followed by Mann Whitney. Results: There were significant differences in the formulation of chicken nuggets with a combination of red bean and chicken liver on iron content (p=0,000), organoleptic except for color attributes, and there was no significant difference in texture or hardness (p=0,746). Conclusion: The recommended formula is formula C with a contribution of 35% iron, a hardness of 22,3 m/g/s, and a preference of 3,68 in the like categoryAbstrakLatar belakang: Prevalensi anemia remaja putri di Indonesia mengalami peningkatan dari tahun 2013 sebesar 22,7% hingga tahun 2018 sebesar 32%. Pencegahan anemia dapat dilakukan dengan mengonsumsi produk tinggi zat besi seperti nugget dengan bahan lokal daging ayam kombinasi kacang merah dan hati ayam untuk memenuhi kebutuhan zat besi. Tujuan: Mengetahui pengaruh formulasi nugget ayam kombinasi kacang merah dan hati ayam terhadap kadar zat besi, kekerasan, dan organoleptik. Metode: Desain penelitian eksperimental dengan Rancangan Acak Lengkap 3 perlakuan dengan rasio hati ayam, kacang merah, dan daging ayam yaitu A(25gr:75gr:100gr); B(50gr:50gr:100gr); C(75gr:25gr:100gr); dan kontrol. Data  yang dikumpulkan yaitu kadar zat besi, tingkat kekerasan, uji hedonik yang dilakukan pada 15 panelis agak terlatih. Analisis data Fe menggunakan ANOVA one way dengan uji lanjutan Tuckey. Kekerasandianalisis dengan   ANOVA one way, dan uji hedonik menggunakan Friedman dengan uji lanjut Mann Whitney. Hasil: Terdapat perbedaan nyata formulasi nugget ayam kombinasi kacang merah dan hati ayam terhadap kadar zat besi (p=0,000), organoleptic kecuali atribut warna, dan tidak terdapat perbedaan signifikan terhadap tekstur atau kekerasan (p=0,746). Simpulan: Formula yang direkomendasikan yaitu formula C dengan sumbangan zat besi sebanyak 35%, kekerasan 22,3 m/g/s, dan kesukaan sebesar 3,68 dengan kategori suka.
BESAR RISIKO FAKTOR FISIOLOGI PADA KEJADIAN HIPERURISEMIA DI MASYARAKAT WILAYAH PUSKESMAS TLOGOSARI KULON KOTA SEMARANG Ade Annisa Nuraini; Kun Aristiati Susiloretni; Wiwik Wijaningsih
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.v7i1.4367

Abstract

Background : Hyperuricemia is one form of non-infectious disease caused by dietary changes with the composition of foods that contain lots of protein and fat. Factors that affect the occurrence of hyperuricemia include food intake factors, physiological factors, behavioral factors.Objective : To determine the risk of physiological factors to hyperuricemia.Research Method : This research used observational method with case control design in the community in the work area of Tlogosari Kulon Community Health Center Semarang. The samples of research were taken by randomly sampling technique,obtained 25 case samples and 25 control samples. Hyperuricemia data was obtained from laboratory examination data. Physiological factor data (nutritional status,  waist circumference, waist circumference ratio, blood pressure, age, sex,  education, employment, and family income) collected with interview using questionare to the sampelt. Bivariate analysys result using chi-square test and full multivariate analysis result using multiple logistic reggression test.Result :  The  risk factor for hyperuricemia is waist circumference 80 cm for women and 90 cm for men at risk 3.27 times hyperuricemia compared with waist circumference ≤80 cm for women and ≤90 cm for men. (95% CI 1,18 - 12.60). Nutritional status, waist circumference ratio, blood pressure, age, sex,  education, employment, and family income were not at risko to hyperuricemia.  Conclusion : The risk of physiological factors to hyperuricemia are  waist circumference.
PENGARUH PEMBERIAN EDUKASI GIZI TERHADAP PENGETAHUAN DAN SIKAP MENGENAI ANEMIA PADA REMAJA PUTRI Rizqi Widyantori Hasanah Putra; j. Supadi; Wiwik Wijaningsih
JURNAL RISET GIZI Vol 7, No 2 (2019): November (2019)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v7i2.5220

Abstract

Background  : The main nutritional problem that many teenagers experience is Anemia. The World Health Organization (WHO) predicts about 27% of female adolescents in developing countries suffer from anemia. anemia in adolescents can be caused by several things such as teenagers' knowledge and attitudes to anemia. The provision of nutritional education is expected to increase student knowledge and attitudes about nutrition in anemia, especially for female students.Objective  :  The aims to Knowing effect of Providing Nutrition Education on Knowledge and Attitudes Regarding Anemia in students SMP N 31 Semarang.Method  : This study uses the True Experiment method design with a mixture of pre test post test control group design. The sample consisted of 27 treatment groups and 27 control groups. The data collected were data on knowledge and attitudes regarding anemia nutrition. The data explorer uses a questionnaire that was filled in by the respondent himself. Data analysis using Man Whitney test, Independent T Test and Anova Repeater measure.Result  : There was an effect of providing nutrition education on female students 'knowledge of anemia (p = 0,000) and there was an influence on the provision of nutrition education on female students' attitudes about anemia (p = 0,000).Conclusion  : The provision of nutritional education affects the knowledge and attitudes about anemia in Semarang City 31 Junior High School Students.
ANALISIS KADAR ASAM URAT WANITA DEWASA USIA 40-60 TAHUN SETELAH KONSUMSI JUS TOMAT-JERUK NIPIS Iffania Karimatur Rasyada; Mohammad Jaelani; Wiwik Wijaningsih
JURNAL RISET GIZI Vol 5, No 2 (2017): November (2017)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v5i2.4277

Abstract

Background  : The prevalence of gout arthritis in Indonesia there is no definitive data. Epidemiological surveys conducted in Bandungan, Central Java on WHO-COPCORD cooperation on 4,683 samples aged between 15-65 years found that the prevalence of gout arthritis in women was 11.7% (Darmawan, 2003). The use of drugs aimed at lowering uric acid levels can cause some side effects, such as nausea, vomiting, and diarrhea so that the level of adherence will decrease (M. Adib, 2011). Objective  : To analalysis determine the effect of tomato-lemon juice on uric acid level of adult women aged 40-60 years. Methods  : A true experimental research design type with a randomized pretest-posttest control group design. Number of respondents 20 treatments and 18 controls. Intervention was performed for 21 days with the measurement of uric acid at before and after intervention. The test used is paired t test, independent t test and ANCOVA with 95% confidence degree. Result  : paired t test showed no difference of pre and post in treatment group (p0,05). Analysis of the effect on the group with normal uric acid category p = 0.655, in the pre hyperuricemia group p = 0.235 and in hyperuricemia p = 0.221. There was a decrease in uric acid levels by 0.26 mg / dl in hyperuricemia but not significant. ANCOVA results show that juice will give significant effect if controlled with initial uric acid level (p = 0,00). Conclusion  : There was no effect of tomato-lime juice consumption on uric acid levels, but there was a decrease of 0.26 in the hyperuricemia group but not significant. It is recommended to do further research on hyperuricemia.
EFEKTIVITAS EDUKASI GIZI MENGGUNAKAN MEDIA KOMIK TERHADAP PENGETAHUAN DAN SIKAP TENTANG GIZI SEIMBANG PADA SISWA SEKOLAH DASAR Enggar Redyastuti; Wiwik Wijaningsih; Yuniarti Yuniarti; Meirina Dwi Larasati
JURNAL RISET GIZI Vol 5, No 2 (2017): November (2017)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v5i2.4271

Abstract

Background  : Some issue found during preliminary survey and have not revealed the good dietary habit with balanced nutrient; for example: did not bring lunch and drink from home, buy unhealthy snack outside the school, and low knowledge about the importance of high protein side-dish, vegetables, and fruits. Nutrition education for elementary school students can support them to have good dietary habit. Using media can help us to give information.Objective  :  To know the influence of giving an education of balanced nutrient using media of comic-book with the content: knowledge and attitude of balanced nutrient to elementary school students.Methods  : This research is classified to community nutrition research. The type of research is quasi experimental design and the plan is design with the pretest - posttest control group design. Total sample is 72 students, divided into treated-group and control-group. Collected data are identity, pretest and posttest result of knowledge-and-attitude. The test method that be used are Independent t-test and Mann Whitney.Results  : Average score of knowledge in treated-group increased 6,36 points and in control-group 3,79 points. Average score of attitude in treated-group increased 0,98 points and in control-group 1,82 points.Conclusion  : There were significantimpact of giving nutrition education using media of comic-book towardsbalanced nutrition knowledge on elementary school students (p=0,017), while on the attitude the improvement is not significant, (p=0,549).
EFEKTIFITAS PEMBERIAN BUAH APEL MANALAGI DENGAN DOSIS BERVARIASI TERHADAP PENURUNAN KADAR GLUKOSA DARAH PADA PENDERITA DIABETES MELLITUS TIPE II DI KELOMPOK PROLANIS PUSKESMAS GENUK KOTA SEMARANG Natanya Ayuhapsari; Wiwik Wijaningsih; Mohammad Jaelani
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.v6i2.4298

Abstract

Background  :Diabetes mellitus is a carbohydrate metabolism disorder characterized by an increased in blood glucose levels due to abnormal / decreased insulin work. Diet for people with diabetes mellitus is a food with a balanced composition between carbohydrates, protein, fat and fiber. Water soluble fiber namely pectin in apples is able to slowing the entry of glucose in the body. Objective  : To know the effectiveness of giving apple manalagi with varying dose to decrease blood glucose level in type II diabetes mellitus in prolanis group of Puskesmas Genuk Semarang. Method: This research includes true experimental research with Randomized Pretest Posttest Control Group design and Complete Randomized Design study. Randomized sampling was 24 people for 4 treatment groups. Data collected were identity data, anthropometry, fasting blood glucose level and recall fiber intake by interview method and questionnaire. Result of analysis with One-Way ANOVA and ANOVA Repeated measure with α = 0,05. Result:There was a difference between fasting glucose levels before and after treatment in each treatment group (p=0,000). The most effective dose in lowering blood glucose levels is 2 x 200 grams. Conclusion: Giving of apples manalagi with a dose of 2 x 200 grams more effectively compared with a dose of 2 x 150 grams and 2 x 100 grams lowered fasting blood glucose levels in the study subjects. Apples manalagi can be used to help control blood glucose in diabetics.
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
Tempe Gembus Intervention Decreased Total Cholesterol And Triglyceride In Obese Women Muflihah Isnawati; Wiwik Wijaningsih; Susi Tursilowati
Jurnal Riset Kesehatan Vol 13, No 1 (2024): MEI 2024
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrk.v13i1.11640

Abstract

Obesity increases cardiovascular risk through dyslipidaemia. High fibre diet reduces risk factors of dyslipidaemia by up to 50%. Tempe gembus is a solid fermented food made from tofu waste product with rhyzopus-oligosporus, that contained high fibre. The purpose of this study is to determine the effect of the administration processed tempe gembus on lipid profiles in obese women. This study was pre-post randomized control group design. Forty-four pre-menopausal women with obesity, dyslipidaemia took part in this study, divided into 2 groups, includes the intervention group and the control group. The Intervention group received 150 gram of processed tempe gembus for 28 days. Statistical analysis independent sample test or Mann Witney were used to analyse differences pre and post-lipid profile between intervention and control group.   Consumption of 150 g/day of processed tempe gembus for 28 days reduced total cholesterol levels by 13.4 mg/dl (p = 0.012), HDL cholesterol by 2.8 mg/dl (p = 0.082), LDL cholesterol by 17.6 mg/dl (p = 0.52) and triglyceride levels of 5.3 mg/dl (p = 0.05), respectively. There was significant effect of processed tempe gembus consumption to reduce total cholesterol, and triglycerides. Unfortunately, there were no effect on LDL and HDL cholesterol.
Daya Terima Mix Kefir Buah dan Kefir Susu Buah Wiwik Wijaningsih; Sunarto Sunarto; Desi Wulandari
JURNAL RISET GIZI Vol 12, No 1 (2024): Mei 2024
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v12i1.11414

Abstract

Latar belakang: Kefir adalah produk yang berbahan baku susu yang difermentasi dengan penambahan kefir grains yang merupakan hasil dari simbiosis dari bakteri asam laktat (BAL) dengan khamir. Kefir digolongkan sebagai pangan fungsional karena memiliki efek baik terhadap kesehatan, dan digolongkan makanan prebiotik karena pada kefir terdapat kandungan bakteri baik yang bermanfaat memperbaiki sistem mikroflora usus dan menghambat pertumbuhan patogen dalam usus. Tujuan: untuk mengetahui daya terima kefir buah pada mix kefir buah dan kefir susu buah. Metode: Jenis penelitian yang digunakan dalam penelitian adalah eksperimental dengan rancangan percobaan yang digunakan merupakan  rancangan  acak  lengkap  (RAL).  Pembuatan produk kefir buah pada mix kefir buah dan kefir susu buah. Hasil: Terdapat perbedaan kesukaan aroma dari dua belas jenis kefir buah (p0.05). Skor kesukaan aroma terendah adalah Kefir susu naga 50 dan yang tertinggi adalah Kefir mangga 50. Selain itu, terdapat perbedaan Skor kesukaan viskositas (p0.05), skor kesukaan viskositas terendah kefir susu melon 30 dan tertinggi kefir mangga 50. Terdapat perbedaan Skor kesukaan rasa (p0.05), skor terendah kefir susu pisang 30 dan tertinggi kefir nanas 50. Ada perbedaan Skor kesukaan warna (p0.05). Skor kesukaan warna terendah kefir susu pisang 30 dan yang tertinggi kefir naga 50. Ada perbedaan Skor kesukaan secara umum (p0.05). Skor kesukaan terendah kefir susu pisang 30 dan yang tertinggi Kefir mangga 50. Kesimpulan: Ada perbedaan Skor kesukaan secara umum (p0.05). Skor kesukaan secara umum  bervariasi mulai dari 3.3-4.4, skor kesukaan secara umum terendah adalah Kefir susu pisang 30 dan yang paling tinggi Kefir mangga 50
Formulasi Permen Jelly Daun Kelor Dan Jambu Biji Sebagai Alternatif SnackTinggi Zat Besi Dan Vitamin C Untuk Anak Irma Anisa Dewi; Estuasih Dyah Pertiwi; Fitriani Fitriani; Ana Yuliah Rahmawati; Wiwik Wijaningsih
JURNAL RISET GIZI Vol 11, No 1 (2023): Mei 2023
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v11i1.10784

Abstract

Latar Belakang : Prevalensi ADB di negara berkembang mencapai 30%, termasuk Indonesia. Solusinya adalah dengan mengkonsumsi sumber Fe dan Vitamin C untuk membantu penyerapan. Permen jeli jambu biji dan daun kelor sebagai upaya pemanfaatan bahan pangan lokal kaya vitamin C dan Fe untuk jajanan anak usia 3-12 tahun.Tujuan: Mengetahui pengaruh formulasi jambu biji dan daun kelor terhadap kadar vitamin C, Fe, elastisitas, dan tingkat preferensi permen jelly sebagai alternatif snack tinggi vitamin C dan Fe.Metode: Penelitian eksperimental dengan rancangan acak lengkap dengan tiga perlakuan dengan perbandingan jambu biji dan daun kelor, yaitu F1(0:0), F2(25:75), F3(50:50), dan F4 (75). :25). Kadar vitamin C menggunakan HPLC, kandungan zat menggunakan ICP-OES, kekencangan menggunakan metode TA-Texture Analyzer, dan tingkat kesukaan diuji oleh 15 orang panelis semi terlatih. Perbedaan kadar dan kekencangan vitamin C menggunakan ANOVA dan Duncan. Perbedaan kadar Fe dan tingkat kesukaan menggunakan Kruskal-Wallis dan Mann-Whitney.Hasil: kandungan vitamin C tertinggi terdapat pada F2 (20,09mg/100g), kandungan Fe tertinggi terdapat pada F2 (0,94mg/100g), elastisitas tertinggi sebesar 1,57 Newton pada F1 sebagai kontrol, tingkat kesukaan tertinggi terdapat pada F1 sebagai kontrol. 3,76 berdasarkan warna, aroma, rasa, dan tekstur pada F3. Terdapat pengaruh yang nyata pada kadar vitamin C 28,4% dan kadar Fe 36,8%. Tidak terdapat pengaruh formulasi permen jelly terhadap kekenyalan, warna, aroma, rasa, dan tekstur.Kesimpulan: Pada F2 dapat menyumbang vitamin C terbesar yaitu 44,64% dari kebutuhan harian. F4 dapat menyumbangkan Fe terbesar yaitu 8,40% dari kebutuhan harian, namun tidak memenuhi 20% menurut AKG.
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 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