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Ana Yuliah Rahmawati
Poltekkes Kemenkes Semarang
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HUBUNGAN ANTARA INDEKS MASSA TUBUH (IMT), ASUPAN ZAT GIZI DAN RIWAYAT REPRODUKSI DENGAN KEPADATAN MINERAL TULANG PADA WANITA PRE MENOPAUSE Ana Yuliah Rahmawati
Jurnal Riset Kesehatan Vol 5, No 2 (2016): NOVEMBER 2016
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (870.71 KB) | DOI: 10.31983/jrk.v5i2.1569

Abstract

Jumlah wanita pre menopause yang menderita osteoporosis belum diketahui secara pasti tetapi risiko osteoporosis pada wanita cukup tinggi. Menganalisis hubungan antara Indeks Massa Tubuh (IMT), asupan zat gizi dan riwayat reproduksi dengan kepadatan mineral tulang pada wanita pre menopause Rancangan penelitian crosssectional, berlokasi di kecamatan Genuk, Semarang. Pengambilan sampel dilakukan dengan teknik cluster random sampling dan subyek penelitian sebanyak 60 orang. IMT dihitung berdasarkan berat badan (kg)/ tinggi badan (m)2, asupan zat gizi diukur dengan kuesioner food frequency semi kuantitatif, riwayat reproduksi dengan kuesioner dan kepadatan mineral tulang dengan ultra sound bone densitometry. MT subyek penelitian 43,3 %  kategori normal. Tingkat kecukupan vitamin A,C,D; mineral Ca dan Fe tergolong rendah,sedangkan protein dan P tergolong cukup. Rerata usia pertama kali menstruasi 12,7 tahun + 1,33, rerata paritas 2,2 kali + 0,79, rerata usia pertama kali hamil 23,9 tahun + 3,62 dan rerata lama menyusui 19,3 bulan + 7,36. Rerata t-score Kepadatan mineral tulang -1,31 + 1,17 dan sebagian besar subyek penelitian (50%) termasuk osteopenia, 30 % normal dan 20% osteoporosis. Semua variabel independen tidak ada yang berhubungan dengan t-score kepadatan mineral tulang, akan tetapi ada kecenderungan positif pada IMT; asupan protein; vitamin A, D;mineral Ca,P,Fe; usia pertama hamil dan lama menyusui. Kecenderungan negatif pada vitamin C, menarche dan paritas. IMT, asupan zat gizi dan riwayat reproduksi tidak berhubungan dengan kepadatan mineral tulang, hanya umur yang bekorelasi negatif dengan kepadatan mineral tulang.
PENGARUH MODIFIKASI PEMBERIAN GARAM TERHADAP TINGKAT KECUKUPAN ENERGI, PROTEIN, LEMAK, KARBOHIDRAT, TEKANAN DARAH SISTOLE DAN DIASTOLE PADA PASIEN HIPERTENSI DI RSUD dr R GOETENG TAROENADIBRATA PURBALINGGA Riana Wulandari; Setyo Prihatin; Ana Yuliah Rahmawati
JURNAL RISET GIZI Vol 5, No 1 (2017): Mei (2017)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v5i1.4379

Abstract

Background: Average food waste in hypertensive patients who underwent inpatient in RSUD dr R Goeteng is 50%, it shows that intake of hypertensive patient is still less. The above problems can be solved one of them by modification of salt so that.Objective: To know the difference of energy sufficiency level, protein, fat, carbohydrate, blood pressure of sistole and diastole before and after given modification of salt in hypertension patient in RSUD dr. R Goeteng Taroenadibrata Purbalingga.Methods: Experimental research with posttest only control group design. The subjects of this study were hypertensive patients, amounting to 30 patients divided into 2 groups: 15 control groups and 15 treatment groups. Method of data retrieval is by looking at the remaining food of patients to calculate the level of adequacy of energy, protein, fat, carbohydrate. Modification of salt given for 3 days.Results:. There were differences in salt modification to the level of energy sufficiency (P = 0.042), protein adequacy (p = 0.02), fat sufficiency rate (p = 0.018), carbohydrate adequacy (p = 0.033), systole blood pressure p = 0.037), blood pressureConclusion: Salt modification is a factor that affects the sufficiency level of energy, protein, fat, carbohydrate, sistole blood pressure, and diastolic blood pressure in hypertensive patients in RSUD dr R Goeteng Taroenadibrata Purbalingga.
PENGARUH VARIASI PENYAJIAN MAKANAN TERHADAP PERSEPSI PENAMPILAN DAN DAYA TERIMA MAKANAN PADA PASIEN ANAK DI RSUD BANYUMAS Shanty Triastuti; Ana Yuliah Rahmawati; Sri Noor Mintarsih
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.v5i2.4355

Abstract

Background: The remaining food of pediatric patients in the inpatient ward of RSUD Banyumas is still high. In addition, factors related to patient satisfaction are influenced by the appearance of food and how the presentation. Factors that can be used as an enhanced presentation of interest include color, texture, color, large portions, serving and decking of food. One effort to improve the patient's child's acceptance of the food served is to serve an interesting meal. Modification of the shape and appearance of food when presented can attract attention so that children are interested to eat and want to spend the food served.Objective: Knowing  the effect  variation of food serve to appear perception and acceptance food for children patients in RSUD BanyumasResearch Method: This Research is a kind of experiment with planning of Quasy Experimental. The amount subject of the research is 48 people who have some criteria inclusion. The data included perception of food appearance and food acceptance using Comstock. The statistical test used is chi Square.Results: The patient's perception of the food appearance was satisfactorily varied at 87.5%. The acceptance of feeding patients given food presentation was varied by 41.7%. There is influence of variation of food presentation to perception of appearance in pediatric patient with p value 0.000. There was no effect of variation of food presentation on patient's pediatrics, with p value 0.221.Conclusion: Variations in food presentation affect the respondent's perception of the appearance of the food served, but it does not affect the acceptance.
PERBEDAAN PENILAIAN CITA RASA DAN SISA HIDANGAN SAYURBERDASARKAN PENGEMBANGAN RESEP PADA PASIEN KELAS III DENGAN DIET BIASA DI RUMAH SAKIT UMUM DAERAH KOTA SEMARANG Dini Febianti; Ana Yuliah Rahmawati; Heni Hendriyani; Dyah Nur Subandriani
JURNAL RISET GIZI Vol 3, No 2 (2015): November(2015)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v3i2.4294

Abstract

Background : the remaining vegetable dishes at the hospital are still high, this is evident from the results of interviews with Semarang City Hospital nutritionists, it is known that the average remaining vegetable is 35%.Objective : to determine the differences in the assessment of taste and leftover vegetable dishes based on the development of recipes in class III patients in Semarang City Hospital.Methods : including institutional nutrition research with the type of pre-experimental research using the one group pretest-posttest design with 36 samples. Samples were all class III patients in Semarang City General Hospital who received regular food. Data collected includes assessing the taste and leftovers of patients. The test used is Wilcoxon with a probability 0.05.Results : A total of 97.2% of the samples expressed satisfaction over the size of portions, taste, presentation, color, and maturity of food development recipes; 94.4% of samples expressed satisfaction with the texture and aroma of food development recipes; 91.6% of the samples expressed satisfaction with the food seasoning for prescription development; 72% of the sample left little food on the plateau. There was no difference in taste of food before and after the development of the recipe, but there were differences in leftovers before and after the development of the recipe.Conclusion : the results of the recipe development have many leftovers rather than the initial recipe even though the results of the taste evaluation are equally satisfying. It is recommended to test the cuisine first before developing a recipe.
HUBUNGAN PENGETAHUAN DAN SIKAP PEDAGANG JAJANAN ANAK SEKOLAH TERHADAP PENGGUNAAN FORMALIN DAN BORAKS DI SD NEGERI WILAYAH PEDURUNGAN KOTA SEMARANG Luthfiyah Nur Safitri; Dyah Nur Subandriani; Astidio Noviardhi; Arintina Rahayuni; Ana Yuliah Rahmawati
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.v7i1.4361

Abstract

Background : Chemical material such as formalin and borax should notfound in food because it can cause nausea, stomachache, vomiting, bloody defecation.But with reason to reduce production costs, take profits and extend the shelf life, many producers who still use these materials.This is due to lack of knowledge and the attitude of the producer indifferent to food security.Objective : Knowing the relationship between knowledge and attitudes of schoolboy snack vendors to the use of formaldehyde and borax in children's snacks in public elementary schools in the urban area of pedurungan Semarang city.Method :This research is a descriptive analytic study with cross sectional design, a total sample of 20 samples of schoolchildren's street vendors. In this study the measuring instruments used were questionnaires and interviews. The test used is Fisher's exact.Results : Trader's knowledge is mostly good (80%)and the attitude of traders mostly supports (60%). The bivariate test results obtained p value 0.05 so there is no relationship between knowledge and attitudes of street food traders to the use of formalin and borax.Conclusion : The use of formalin and borax is not caused by the knowledge and attitudes of traders related to food security.
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 PEMBERIAN JUS SEMANGKA KUNING (Citrullus lanatus) TERHADAP KELELAHAN OTOT ANAEROBIK PADA ATLET SEPAKBOLA Alamanda Devi Maharani; Ana Yuliah Rahmawati; Enik Sulistyowati; Setyo Prihatin
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.v7i1.4372

Abstract

Background: Muscle fatigue in anaerobic activity occured, when athletes have high intensity activities. The accumulation of lactic acid in muscle and blood could inhibit muscle contraction caused low concentration and performance. Sitrulin in yellow watermelon (Citrullus lanatus) juice can delay muscle fatigue in anaerobic activity.Objective: To know the effect of Yellow Watermelon Juice (Citrullus lanatus) To Anaerobic Muscle Fatigue Index Athletes.Methods: This study used quasi experimental design with a pre-post test design group control design. The fourteen athletes who were randomly divided into control groups and treatment groups. The control group was given a placebo and the treatment group was given a 500 ml watermelon juice with a dose of 1,8gr of sitrulin during seven days. Yellow watermelon (Citrullus lanatus) juice are given 60 minutes before the test done. Anaerobic muscle fatigue in soccer athletes were measured using a RAST (Running-based Anaerobic Sprint Test) by calculating the Muscle Fatigue Index. Data were analyzed by Independent t-test.Results: In this study there was an increase category of muscle fatigue index from good category (0.21-3.31) to very good category (0.21), although both control and treatment group not significant different statistically (p = 0,532). The mean initial muscle fatigue index of the treatment and control group respectively (0.1157 ± 0.05) and (0.1486 ± 0.65). The mean final muscle fatigue index of the treatment and control group respectively (0.1229 ± 0.04) and (0.1371 ± 0.03).Conclusion:The adduction of yellow watermelon juice (citrullus lanatus) during seven days did not affect the reduction of anaerobic muscle fatigue (p = 0,532).
HUBUNGAN ANTARA ASUPAN NATRIUM, KALIUM, KALSIUM DAN MAGNESIUM DENGAN KEJADIAN HIPERTENSI PADA REMAJA DI SMA NEGERI 10 KOTA SEMARANG Arini Widhi Adyana; Sri Noor Mintarsih; Ana Yuliah Rahmawati
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.v4i1.4281

Abstract

Background: Hypertension in adolescents increased morbidity and mortality. Sodium excess in the blood and food causes hypertension. Research conducted Lestari (2010) showed a low potassium intake 2x can risk of suffering from hypertension. Calcium can a role in blood pressure control, regulation and contraction of smooth muscle and blood vessel walls. Magnesium with potassium, calcium, and sodium role in the regulation of blood pressure for cardiovascular prevention. Based on Riskesdas (2013) cases of hypertension in Indonesia in the age group 15-17 years of 5.3%. Objective:To identify theassociated intake of sodium, potassium, calcium and magnesium with hypertension in adolescents in Senior High School 10 Semarang. Methods:The study of public nutrition research community with a case control approach matching sex ratio of 1: 1, each sample of cases and controls were 31 students. Collecting data include measurement of blood pressure, intake of sodium, potassium, calcium and magnesium. To determine the relationship between variables used Mc Nemar testwith ???? = 95%. Results: Univariate analysis found an average blood pressure systole / diastole in the case group is 131.35 / 75.41 mmHg in the control group is 104.03 / 60.87 mmHg. Sodium intake in both groups of 50% in more categories, potassium intake 90% in the poor category, the calcium intake 80% in the poor category, magnesium intake 20% in the poor category. The results of the bivariate analysis there is no relationship between sodium intake (p = 0.092), potassium (p = 1.000), calcium (p = 0.687) and magnesium (p = 0.250) with hypertension Conclusion:The intake of sodium, potassium, calcium and magnesium are not associated with the incidence of hypertension in SMAN 10 Semarang. Advised students reduce high sodium intake, increasing the intake of potassium, calcium and magnesium
PENGARUH PEMBERIAN JUS BUAH JAMBU BIJI (PSIDIUM GUAJAVA L) TERHADAP KELELAHAN OTOT ANAEROB DAN KADAR GLUKOSA DARAH PADA ATLET SEPAKBOLA REMAJA DI SALATIGA TRAINING CENTER (STC) Rudy Widyasulistya; Ana Yuliah Rahmawati; Kun Aristiati Susiloretni
JURNAL RISET GIZI Vol 6, No 1 (2018): Mei (2018)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v6i1.4313

Abstract

Background  : One athlete's performance is influenced by the availability of blood glucose during exercise. Carbohydrate drinks can supply energy during training and matches. Giving drinks containing 6-8% carbohydrates before exercise can help maintain blood glucose levels and delay fatigue in athletes. Objective  : To determine the effect of guava fruit juice on blood glucose levels and muscle fatigue on athletes as a result of the Training of Salatiga Training Center (STC). Method  : This type of research is Design Experiment with pre-post test control group design. The number of subjects was 26 soccer athletes aged 15-17 years at the Training Center for Salatiga Training Center (STC) who participated in the study. Research subjects received an intervention giving 250 ml of red guava juice and water drink (control). Drinks are given 30 minutes mid-workout. Muscle fatigue using the Running Anaerobic Sprint Test (RAST) method. Blood glucose levels and muscle fatigue are measured before and after exercise. Data were analyzed by paired t-test.Results  : The average initial blood glucose level of the treatment group was 116.84 mg / dl and the control group was 122.34 mg / dl. The average blood glucose level at the end of the treatment group was 111.46 mg / dl and the control group 99.53 mg / dl. The decrease in blood glucose levels was greater in the control group by 22.84 mg / dl while the treatment group was only 5.38 mg / dl. The average initial muscle fatigue of the treatment group was 2.57 watts / sec and the control group was 2.46 watts / sec. The average end muscle fatigue in the treatment group was 2.13 watts / sec and the control group was 2.75 watts / sec. Increased muscle loss was higher in the control group.Conclusion  : Giving red guava juice to athletes during the match can reduce the decrease in blood glucose levels during exercise compared to the control group (p = 0.012). There was no difference in giving guava juice to muscle fatigue in the youth soccer athletes of Diklat Salatiga Training Center (STC) (p = 0.26).
FAKTOR YANG BERHUBUNGAN DENGAN SISA MAKANAN PADA PASIEN KANKER DI RSUD Prof. Dr. MARGONO SOEKARJO PURWOKERTO Siti Fasehah; Ana Yuliah Rahmawati; Astidio Noviardhi
JURNAL RISET GIZI Vol 5, No 1 (2017): Mei (2017)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v5i1.4357

Abstract

Background: Prevalence of inpatient cancer patients in RSUD Prof. Dr. Margono Soekarjo Purwokerto in the Bougenvil ward from May to August 2016 reached 1230 patients per month. Data on food waste in cancer patients at RS Dadi Family Purwokerto in July - September 2016 was showed how much the patient's remaining food is 33%. Evaluation of food waste is very important as evaluation that can be used as indicator of hospital nutrition service success.Research Object: to know the relation between indigestion, psychological condition, appearance and taste of food in diabetic patient in RSUD Prof. Dr. Margono Soekarjo Purwokerto.Research Method: Type of descriptive analytic research and cross sectional study design.Sampling method using purposive random sampling technique. Data analysis using Chi Square testResult: There is a relationship of indigestion with food waste (p = 0,002), there is relation of food appearance with food waste (p = 0,000), there is relation of food taste with food waste (p = 0,000), and there is no relation of psychic condition with food waste (p = 0.204)
Co-Authors Alamanda Devi Maharani Arini Widhi Adyana Arintina Rahayuni Astidio Noviardhi Astidio Noviardhi Cahyo Hunandar Dini Febianti Dyah Nur Subandriani Enik Sulistyowati Estuasih Dyah Pertiwi, Estuasih Dyah Fany Septianti Murningtyas Farida Rahmah Fitriani Fitriani Heni Hendriyani Hetty Dwi Kusumaningrum Intan Listiani Irma Anisa Dewi Kun Aristiati Susiloretni Luthfiyah Nur Safitri Mardiana Mardiana Meirina Dwi Larasati Ria Ambarwati Riana Wulandari Rila Dini Ayu Larasati Rizki Dyah Anggraeni Rudy Widyasulistya Setyo Prihatin Shanty Triastuti Siti Fasehah Sri Noor Mintarsih Susi Tursilowati Wiwik Wijaningsih Yuwono Setiadi Yuwono Setiadi