Garuda - Garba Rujukan Digital

Indah Asrifah

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Author-ID : 3164923

Biochemistry, Genetics & Molecular Biology Education Health Professions Medicine & Pharmacology Public Health

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Articles

PERBANDINGAN KADAR SERAT DAN BETAKAROTEN PADA MIE YANG DISUBSTITUSI KELOR (MORINGA OLEIFERA L.) DAN BUAH BIT (BETA VULGARIS L.) Sri Hapsari; Indah Asrifah
Media Gizi Mikro Indonesia Vol 9 No 1 (2017): Media Gizi Mikro Indonesia Desember 2017
Publisher : Balai Penelitian dan Pengembangan Kesehatan Magelang

Latar Belakang. Pola hidup masa kini yang menuntut kecepatan dalam segala bidang berdampak pada pola makan masyarakat yang cenderung menjadi tidak sehat. Masyarakat lebih memilih makanan cepat saji, salah satunya berupa mie instan yang kebanyakan mengandung karbohidrat tinggi serta kurang mengandung serat dan zat gizi mikro. Memahami masalah tersebut di atas, produk mie telah menggunakan variasi campuran bahan baku. Salah satu bahan pangan yang dapat divariasikan adalah daun kelor (Moringa oleifera L.) dan buah bit (Beta vulgaris L.). Tujuan. Penelitian ini bertujuan mengetahui perbandingan kadar serat dan betakaroten pada mie yang disubstitusi daun kelor (Moringa oleifera L.) dan buah bit (Beta vulgaris L.). Metode. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari 2 faktor: faktor I (A) yaitu jenis tepung, meliputi tepung daun kelor (A1) dan tepung buah bit (A2). Faktor II (B) yaitu rasio tepung: tepung terigu, terdiri dari 5 level (0:350, 15:335, 30:320, 60:290, 105:245). Hasil. Hasil analisis statistik dengan ANOVA menunjukkan adanya perbedaan yang signifikan (Fhit> Ftab) jenis tepung, rasio tepung : tepung terigu, dan interaksi kedua faktor perlakuan tersebut terhadap kadar serat dan betakaroten mie. Kesimpulan. Kesimpulan penelitian bahwa substitusi tepung buah bit pada rasio tepung buah bit : tepung terigu 105 : 245 (g/g) memiliki rata-rata kadar serat dan betakaroten tertinggi.

Green Bean Juice (Phaseolus radiatus linn) Decrease Total Cholesterol Levels In Women With Hypercholesterolemia Choirun Nissa; Indah Asrifah; Dian Kartika Ratnasari
Jurnal Gizi dan Pangan Soedirman Vol 6 No 1 (2022): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Cholesterol total level is a risk factor for cardiovascular disease. Mung beans contain soluble fiber and isoflavones that decrease cholesterol levels. The aim of this research is to find out the potency of mung beans juice to decrease total cholesterol total level of hypercholesterol woman. Research design was quasi experimental with pretest - posttest control group. The subjects were 34 women with hypercholesterolemia, and divided into two groups ie 17 womens in Penarukan Village which is treatment group and 17 womens in Ketapang Village which is control groups. All the subjects have met the inclusion criteria. The treatment group consumed juice of 300 ml/day for 14 days while the control group did not get juice. It was a single blind treatment. Cholesterol total level measurement used Electrode Based Biosensor and CHOD-PAP methods. The mean of cholesterol total level of control group before and after was increasing 5,7% ie 240,1 mg/dl and 253,9 mg/dl, but intervention group was decreasing 11% ie 220 mg/dl and 195,7 mg/dl. Paired t-test result shows that there is a significant difference between total cholesterol levels before and after in the treatment group and control group (p= 0.000). The conclusion of this research is the provision of mung beans juice 300 ml/day for 14 days reduce total cholesterol levels. Keywords : Hypercholesterolemia Women; Mung beans Juice; Total Cholesterol Level;

POTENSI JUS KACANG HIJAU (Phaseolus radiatus linn) MENURUNKAN KADAR KOLESTEROL TOTAL PADA WANITA HIPERKOLESTEROLEMIA Choirun Nissa; Indah Asrifah; Dian Kartika Ratnasari
Jurnal Gizi dan Pangan Soedirman Vol 6 No 1 (2022): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Cholesterol total level is a risk factor for cardiovascular disease. Mung beans contain soluble fiber and isoflavones that decrease cholesterol levels. The aim of this research is to find out the potency of mung beans juice to decrease total cholesterol total level of hypercholesterol woman. Research design was quasi experimental with pretest - posttest control group. The subjects were 34 women with hypercholesterolemia, and divided into two groups ie 17 womens in Penarukan Village which is treatment group and 17 womens in Ketapang Village which is control groups. All the subjects have met the inclusion criteria. The treatment group consumed juice of 300 ml/day for 14 days while the control group did not get juice. It was a single blind treatment. Cholesterol total level measurement used Electrode Based Biosensor and CHOD-PAP methods. The mean of cholesterol total level of control group before and after was increasing 5,7% ie 240,1 mg/dl and 253,9 mg/dl, but intervention group was decreasing 11% ie 220 mg/dl and 195,7 mg/dl. Paired t-test result shows that there is a significant difference between total cholesterol levels before and after in the treatment group and control group (p= 0.000). The conclusion of this research is the provision of mung beans juice 300 ml/day for 14 days reduce total cholesterol levels. Keywords : Hypercholesterolemia Women; Mung beans Juice; Total Cholesterol Level;

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