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Ana Yuliah Rahmawati
Poltekkes Kemenkes Semarang
Biochemistry, Genetics & Molecular Biology Education Health Professions Medicine & Pharmacology Other

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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.
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 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).
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).
TINGKAT PENGETAHUAN DAN SIKAP PEDAGANG MAKANAN JAJANAN PASAR TERHADAP PENGGUNAAN PEWARNA YANG DILARANG DI PASAR-PASAR KOTA SEMARANG Rila Dini Ayu Larasati; Yuwono Setiadi; Dyah Nur Subandriani; Arintina Rahayuni; Ana Yuliah Rahmawati
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.v6i2.4295

Abstract

Background   : The use of banned dyes In making foodin general to give a striking color to food so that it can attract consumers to buy, but the trader was not aware of the dangers of using banned dyes.This is because the level of knowledge and attitudes of food traders are less related to the use offood coloring agents. Objective : Knowing the relationship between the level of knowledge and the attitude of market food vendors to the use of dyes that are prohibited in the Semarang city market. Method : This research is a descriptive analytic study with cross sectional design. Sampling uses cluster techniques to 8 market samples.The collected data are knowledge and attitude data with questionnaire and interview measurement tools.Data on the use of dyesusing the phenylhydrazine method. Results : Traders have knowledge in good categories (87,5%)while traders have the same attitude comparison between those who support and not support (50%)and the results of laboratory tests conducted by the university on August 17 showed negative results on the use of banned dyes but there were 2 markets using dyes that were not prohibited, namelyEritrosin. Conclusion   : All traders do not use dyes that are banned in cenil and putu mayang
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.
Pengaruh Pemberian Infused Water dengan Kombinasi Jahe Merah, Stroberi, dan Daun Mint terhadap Daya Tahan Aerobik pada Atlet Sekolah Bola Basket Ana Yuliah Rahmawati; Dwi Nanda Mutiarani; Arintina Rahayuni
JURNAL RISET GIZI Vol. 13 No. 2 (2025): November 2025
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v13i2.13275

Abstract

Background: Basketball is a high-intensity and fast-paced sport, often leading athletes to experience fatigue before the game concludes. Players' performance in basketball is supported by good aerobic endurance, which constitutes approximately 65% of the game's physical demands. Infused water containing red ginger, strawberries, and mint leaves is rich in antioxidants. Antioxidants help neutralize free radicals, thereby maintaining the athletes' aerobic endurance.Objective: To determine the difference in aerobic endurance before and after the administration of infused water with red ginger, strawberries, and mint leaves in basketball school athletes.Method: This study employed a pre-experimental design with a one-group pre-test and post-test approach, involving a single group measured for aerobic endurance before and after receiving the infused water. The infused water was administered six times over two weeks during each training session. The sample consisted of all members of the U-18 team, totaling 28 athletes, selected through total sampling. Data analysis was conducted using the Paired T-test.Results: The study found that the infused water containing red ginger, strawberries, and mint leaves exhibited an antioxidant activity of 89%, categorized as very strong. Following the two-week intervention, there was a significant difference in the aerobic endurance values of the basketball athletes before and after consuming the infused water, with a p-value of 0.005.Conclusion: Infused water with red ginger, strawberries, and mint leaves can serve as a natural sports drink alternative, as it effectively enhances aerobic endurance in basketball athletes.
Teacher Training on Healthy Canteen Improves Knowledge and Attitude of Primary School Student Ana Yuliah Rahmawati; Kun Aristiati Susiloretni; Fitriani; Arina Nurul Ihsani
Journal of Health Education Vol. 11 No. 1 (2026)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jhealthedu.v11i1.38211

Abstract

Background: School age is one of the periods that experience rapid growth and development and are highly vulnerable to nutritional problems due to poor eating habits influenced by their school environment. Nutrition education interventions in schools are essential to improve knowledge, attitudes, and behaviors related to healthy eating among students and teachers. This study aimed to evaluate the effectiveness of nutrition education interventions using videos and leaflets in improving the knowledge, attitudes, and practices of students and teachers, regarding healthy snack selection in elementary schools.Methods: This quasi-experimental study with a non-randomized one group pre-post test design was conducted in two elementary schools in Semarang, involving students and teachers. Data were collected through nutrition education interventions using videos and leaflets, with knowledge, attitudes, and practices measured before and after the intervention.Results: There is an effect of nutrition education on students' knowledge and attitude in choosing healthy snacks (p<0.001), the effect of nutrition education on teachers' attitude choosing healthy snacks in both groups (p=0.027).Conclusion: The results showed that nutrition education interventions using videos and leaflets effectively improved students’ knowledge and attitudes toward healthy snack choices, and also enhanced attitudes among teachers. However, the intervention had limited effect on improving teachers’ knowledge, highlighting the need for more targeted and interactive approaches, especially for adults
Co-Authors Alamanda Devi Maharani Arina Nurul Ihsani Arini Widhi Adyana Arintina Rahayuni Astidio Noviardhi Astidio Noviardhi Cahyo Hunandar Dini Febianti Dwi Nanda Mutiarani Dyah Nur Subandriani Enik Sulistyowati Estuasih Dyah Pertiwi, Estuasih Dyah Fany Septianti Murningtyas Farida Rahmah Fitriani Fitriani Fitriani Heni Hendriyani Hetty Dwi Kusumaningrum Intan Listiani Irma Anisa Dewi Kun Aristiati Susiloretni Luthfiyah Nur Safitri Mardiana Mardiana 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