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EFEKTIFITAS PEMBERIAN JUS TOMAT DAN JAMBU BIJI MERAH TERHADAP PENURUNAN KOLESTEROL TOTAL PADA WANITA OVERWEIGHT Adelina Ayu Nugraheni; Mohammad Jaelani; Arintina Rahayuni; Pujo Semedi
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.v7i2.5121

Background : Women are two times have hypercholesterolemia 14.5% after menopause due to blood cholesterol levels increase because of the hormone estrogen is not formed. Drugs can be used to reduce cholesterol levels, but using drugs to reduce cholesterol levels have side effects. An alternative way that can be used in preventing a long-term increase in blood cholesterol levels and to reduce the dosage of drugs use is by using natural ingredients such as red guava fruit and tomatoes.Objective : This research aim to know the effectiveness of tomato juice and red guava juice on total cholesterol in overweight women.Method : This research was a clinical nutrition research. Type of research was true experiment research and study design was randomized pre-and post-test control group design. The tomato and red guava juice consist of 300 grams of tomatoes and red guavas, was given for 21 days to 22 respondents (11 treatments and 11 controls).In the treatment group there was lowering in total blood cholesterol and the control group with an increase in blood cholesterol levels.Result : Total Blood Cholesterol influenced by the lycopene intake and a decrease in total blood cholesterol levels in the treatment and control groups (p 0.05).Conclusion : 250 ml of tomato juice and red guava juice was given everyday within 3 weeks could reduce total cholesterol 3,01 mg/dl clinically, but not significant statistically.

EDUKASI DIET DIABETES MELLITUS BERBASIS APLIKASI BERPENGARUH TERHADAP PENGETAHUAN PASIEN RAWAT JALAN DIABETES MELLITUS TIPE 2 Yuniarti Yuniarti; Mohammad Jaelani; Arintina Rahayuni; Risna Yuliasita; Musfiatul Nur Laila
JURNAL RISET GIZI Vol 8, No 2 (2020): November (2020)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v8i2.6340

Background: There are 4 pillars of diabetes mellitus management, namely education, medical nutrition therapy (meal planning), physical exercise and pharmacological intervention. The failure of Diabetes Mellitus patients in treatment is caused by various factors, including not having a good diet, so a special approach is needed for Diabetes Mellitus patients through nutrition education based on the Diabetes Mellitus Diet Application to increase knowledge and dietary compliance of Diabetes Mellitus patients. Objective: To determine the effect of application-based Diabetes Mellitus diet education on knowledge and dietary compliance in Type 2 Diabetes mellitus patients. Methods: Quasi-experimental research design was pre-post test control group design with 45 case groups and 45 control groups. Sampling was purposive sampling using inclusion and exclusion criteria. Research at the Outpatient Polyclinic of RSUD KRMT Wongsonegoro Semarang City, in August-October 2019. Data analysis used Paired t test, the analysis is significant if the p value is less than 0.05 with a significance range of 95%. Result: Increasing knowledge but unable to improve dietary compliance with confounding factors is education and significantly different (p = 0.000). Conclusion : It affects the patient's diet knowledge but does not affect dietary adherence, so that it can guarantee the quality of life of Diabetes Mellitus Patients, therefore this activity needs to be carried out and the application can be applied especially to patients and families and hospital institutions as a medium for education.

UPAYA PENINGKATAN KADAR HEMOGLOBIN REMAJA PUTRI SMK WIDYA PRAJA UNGARAN PADA PEMBERIAN KUDAPAN BERBASIS TEPUNG TEMPE Arintina Rahayuni; Astidio Noviardhi; Dyah Nur Subandriani
JURNAL RISET GIZI Vol 8, No 1 (2020): Mei (2020)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v8i1.5779

Background : Anemia is a nutritional problem in Indonesia which was characterized by a condition where the red blood cells or hemoglobin levels is lower than the normal value. Nutritional anemia is caused by deficiency nutrients that play a role in the formation of hemoglobin, due to inadequate consumption or absorption disorders. These nutrients are iron, protein, vitamin B12 which act as catalysts in hem synthesis in hemoglobin molecules, vitamin C, zinc which affect iron absorption and vitamin E which affect the stability of the red blood cell membrane. Most of these are iron nutrient anemia. Females adolescent are more susceptible to anemia compared than men. The minimum of hemoglobin levels in females adolescent to diagnose as anemia is when hemoglobin levels are less than 12 g / dl.Objective : To increase hemoglobin levels of females adolescents by providing tempeh flour-based snacksMethod : In this study, an attempt had made to create tempe-based formula in the form of pizza which was high in iron and protein, the availability of tempe flour was great because the absorption disturbing agent was damaged by the fermentation process. The analysis was carried out to observe the difference in Hb levels in the treatment group (given tempe flour pizza) and control (given a regular pizza) and the relationship between BMI, nutrients-intake and consumption compliance with Hb levels.Result : The results showed there was an increase in Hb levels of 1.21 g% in the treatment group (61.54%). Nevertheless, the increase did not statistically significant. There was no relationship between BMI, nutrients intake and compliance with pizza consumption to increase Hb levels.Conclussion : Administration of tempeh fluor-based pizza for a month could increase Hb levels by 1.21 g/dl in most study participant, but it did not statistically significant.

PEMBUATAN KUDAPAN BERBASIS TEPUNG TEMPE UNTUK MENDUKUNG PENINGKATAN KADAR HEMOGLOBIN IBU HAMIL Yuniarti Yuniarti; Arintina Rahayuni; Setyo Prihatin; Zuhria Ismawanti
RESWARA: Jurnal Pengabdian Kepada Masyarakat Vol 4, No 1 (2023)
Publisher : Universitas Dharmawangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46576/rjpkm.v4i1.2384

Kurang Energi Kronik (KEK) dan Anemia pada ibu hamil merupakan 4 (empat) masalah gizi yang saat ini mendapat perhatian khusus. Upaya preventif yang dapat dilakukan pada kasus anemia dan KEK pada ibu hamil dapat dilakukan melalui Pemberian Makanan Tambahan (PMT). PMT pada ibu hamil dapat berupa pangan lokal atau pabrikan dan minuman. Salah satu pangan lokal yang telah di teliti dan terbukti dapat meningkatkan kadar hemoglobin (Hb) adalah produk olahan berbasis tepung tempe. Berdasarkan analisis situasi diperoleh data bahwa ibu hamil di wilayah tersebut sudah terbiasa mengkonsumsi tempe sehingga perlu adanya modifikasi olahan tempe menjadi yang lebih bergizi dan memiliki nilai jual serta dapat mendukung peningkatan kadar Hb ibu hamil. Berdasarkan permasalahan tersebut diperlukan adanya kegiatan pelatihan pembuatan olahan kudapan berbasis tepung tempe. Metode yang dilakukan adalah memberikan ceramah di kelas dan pelatihan pembuatan kudapan berbasis tepung tempe di laboratorium penyelenggaraan makanan.Â Peserta adalah ibu hamil di Kelurahan Pedurungan Tengah sebanyak 30 ibu hamil, Hasil kegiatan pengabmas saat pre-test di dapatkan 11 peserta memiliki pengetahuan dan ketrampilan yang baik dan 19 peserta memiliki pengetahuan dan ketrampilan yang cukup, hasil post-test dari 30 peserta Â 26 peserta memiliki pengetahuan dan ketrampilan yang baik dan 4 peserta memiliki pengetahuan dan ketrampilan cukup sehingga dapat disimpulkan Â bahwa terdapat peningkatan pengetahuan tentang kadar Hb ibu hamil dan ketrampilan tentang pembuatan kudapan berbasis tepung tempe lebih bergizi serta diharapkan dapat menjadi penggerak pelaksanaan program perbaikan gizi masyarakat terutama meningkatkan kadar Hb ibu hamil melalui upaya perubahan perilaku dan Â Â peningkatan kemandirian finansial.

EDUKASI DIET DIABETES MELLITUS BERBASIS APLIKASI BERPENGARUH TERHADAP PENGETAHUAN PASIEN RAWAT JALAN DIABETES MELLITUS TIPE 2 Yuniarti Yuniarti; Mohammad Jaelani; Arintina Rahayuni; Risna Yuliasita; Musfiatul Nur Laila
JURNAL RISET GIZI Vol 8, No 2 (2020): November (2020)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v8i2.6340

Background: There are 4 pillars of diabetes mellitus management, namely education, medical nutrition therapy (meal planning), physical exercise and pharmacological intervention. The failure of Diabetes Mellitus patients in treatment is caused by various factors, including not having a good diet, so a special approach is needed for Diabetes Mellitus patients through nutrition education based on the Diabetes Mellitus Diet Application to increase knowledge and dietary compliance of Diabetes Mellitus patients. Objective: To determine the effect of application-based Diabetes Mellitus diet education on knowledge and dietary compliance in Type 2 Diabetes mellitus patients. Methods: Quasi-experimental research design was pre-post test control group design with 45 case groups and 45 control groups. Sampling was purposive sampling using inclusion and exclusion criteria. Research at the Outpatient Polyclinic of RSUD KRMT Wongsonegoro Semarang City, in August-October 2019. Data analysis used Paired t test, the analysis is significant if the p value is less than 0.05 with a significance range of 95%. Result: Increasing knowledge but unable to improve dietary compliance with confounding factors is education and significantly different (p = 0.000). Conclusion : It affects the patient's diet knowledge but does not affect dietary adherence, so that it can guarantee the quality of life of Diabetes Mellitus Patients, therefore this activity needs to be carried out and the application can be applied especially to patients and families and hospital institutions as a medium for education.

UPAYA PENINGKATAN KADAR HEMOGLOBIN REMAJA PUTRI SMK WIDYA PRAJA UNGARAN PADA PEMBERIAN KUDAPAN BERBASIS TEPUNG TEMPE Arintina Rahayuni; Astidio Noviardhi; Dyah Nur Subandriani
JURNAL RISET GIZI Vol 8, No 1 (2020): Mei (2020)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v8i1.5779

Background : Anemia is a nutritional problem in Indonesia which was characterized by a condition where the red blood cells or hemoglobin levels is lower than the normal value. Nutritional anemia is caused by deficiency nutrients that play a role in the formation of hemoglobin, due to inadequate consumption or absorption disorders. These nutrients are iron, protein, vitamin B12 which act as catalysts in hem synthesis in hemoglobin molecules, vitamin C, zinc which affect iron absorption and vitamin E which affect the stability of the red blood cell membrane. Most of these are iron nutrient anemia. Females adolescent are more susceptible to anemia compared than men. The minimum of hemoglobin levels in females adolescent to diagnose as anemia is when hemoglobin levels are less than 12 g / dl.Objective : To increase hemoglobin levels of females adolescents by providing tempeh flour-based snacksMethod : In this study, an attempt had made to create tempe-based formula in the form of pizza which was high in iron and protein, the availability of tempe flour was great because the absorption disturbing agent was damaged by the fermentation process. The analysis was carried out to observe the difference in Hb levels in the treatment group (given tempe flour pizza) and control (given a regular pizza) and the relationship between BMI, nutrients-intake and consumption compliance with Hb levels.Result : The results showed there was an increase in Hb levels of 1.21 g% in the treatment group (61.54%). Nevertheless, the increase did not statistically significant. There was no relationship between BMI, nutrients intake and compliance with pizza consumption to increase Hb levels.Conclussion : Administration of tempeh fluor-based pizza for a month could increase Hb levels by 1.21 g/dl in most study participant, but it did not statistically significant.

EFEKTIFITAS PEMBERIAN JUS TOMAT DAN JAMBU BIJI MERAH TERHADAP PENURUNAN KOLESTEROL TOTAL PADA WANITA OVERWEIGHT Adelina Ayu Nugraheni; Mohammad Jaelani; Arintina Rahayuni; Pujo Semedi
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.v7i2.5121

Background : Women are two times have hypercholesterolemia 14.5% after menopause due to blood cholesterol levels increase because of the hormone estrogen is not formed. Drugs can be used to reduce cholesterol levels, but using drugs to reduce cholesterol levels have side effects. An alternative way that can be used in preventing a long-term increase in blood cholesterol levels and to reduce the dosage of drugs use is by using natural ingredients such as red guava fruit and tomatoes.Objective : This research aim to know the effectiveness of tomato juice and red guava juice on total cholesterol in overweight women.Method : This research was a clinical nutrition research. Type of research was true experiment research and study design was randomized pre-and post-test control group design. The tomato and red guava juice consist of 300 grams of tomatoes and red guavas, was given for 21 days to 22 respondents (11 treatments and 11 controls).In the treatment group there was lowering in total blood cholesterol and the control group with an increase in blood cholesterol levels.Result : Total Blood Cholesterol influenced by the lycopene intake and a decrease in total blood cholesterol levels in the treatment and control groups (p 0.05).Conclusion : 250 ml of tomato juice and red guava juice was given everyday within 3 weeks could reduce total cholesterol 3,01 mg/dl clinically, but not significant statistically.

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