Garuda - Garba Rujukan Digital

The Effect of Fermentation Time on Protein and Fat Content in The Red Beans (Phaseolus Vulgaris L.) Tempeh Nur Wulan; Sugeng Maryanto; Indri Mulyasari
JURNAL GIZI DAN KESEHATAN Vol 13 No 2 (2021): JURNAL GIZI DAN KESEHATAN
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35473/jgk.v13i2.236

Red beans is one of the local foods that is included in the type of legume and has a high nutrition content of vegetable protein and low fat. Red beans can be processed into red beans tempeh, with a fermentation time treatment that can affect protein and fat levels. This research aims to describes the protein and fat content in fermented red beans tempeh for 3 days. This study uses Experimental Design research using a one-shot case study design, which is to provide treatment time of red beans tempeh for 3 days, each 3 pieces of tempeh / day with each treatment using 100 grams of red beans mixed with 0.1 gram of yeast tempeh Rhizopus sp. Tempeh that has been formed will be analyzed for the nutritional content of protein and fat.The result showed that the protein content in red beans tempeh on day 2 contained as much protein (13.64 grams), on day 3 (13.64 grams) and on day 4 (9.64 grams). While the fat content in red beans tempeh on day 2 is (0.62 grams), day 3 (1.11 grams) and day 4 (1.14 grams). The protein and fat content in red beans tempeh, the longer the fermentation, the more it will affect the nutrients.

The Effect of Fermentation on The Nutrients of Processed Cowpea (Vigna unguiculata l. Walp) Cicik Lestari; Sugeng Maryanto; Riva Mustika Anugrah
JURNAL GIZI DAN KESEHATAN Vol 13 No 2 (2021): JURNAL GIZI DAN KESEHATAN
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35473/jgk.v13i2.237

Cowpea is a type of legume in Indonesia but utilization not optimal. Cowpea can be used as a basic of making tempeh. The purpose of the study is to know the effect of fermentation on the nutrients of processed cowpea. The design of the study was Pra Eks/imen Design with Completely Randomized Design in laboratory to test nutrients which were repeated 3 times. Data analysis used SPSS (Statistical Product Service Solution) application. The measurement of carbohydrate used anthron method, crude fiber used refluks method, total protein used kjeldhal method, and fat used soxhlet method. Nutrients of boiled cowpea is carbohydrate content of 31,21%; crude fiber content of 13,94%; total protein content of 26,71% and fat content of 7,35%. Nutrients of cowpea tempeh is carbohydrate content of 26,71%; crude fiber content 17,21%; total protein content of 15,38% and fat content of 1,44%. There are not statistical different nutrients of boiled cowpea and tempeh cowpea, but different values

Analysis Of Nutritional Content in Petai (Parkia Speciosa Hassk.) With Various Food Processing Methods Sisca Ulivia; Sugeng Maryanto; Indri Mulyasari
JURNAL GIZI DAN KESEHATAN Vol 13 No 2 (2021): JURNAL GIZI DAN KESEHATAN
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35473/jgk.v13i2.238

Petai (Parkia speciosa Hassk.) is a plant commonly grown and consumed in Indonesia. Indonesian people usually consume Petai in fresh or processed form such as boiled and fried which can be used as an alternative sources of energy and potassium. This research aim to analyze protein, fat, carbohydrate and potassium content in Petai with various food processing methods This study used descriptive analytic design. The objects of this research used Petai were obtained from Kedung District, Jepara Regency, Central Java Province. This treatment used on this research were are fresh Petai, boiled Petai and fried Petai. Processing techniques performed were boiling and frying Petai with the skin until the processing was complete, stripping the skin of Petai seeds, next step is the Petai seeds were tested for nutritional content, analysis of nutrient protein content by kjeldahl method, fat content by soxhlet method, carbohydrate content by difference method and potassium content by Atomic Absorption Spectrometry method. Analysis of nutrient content was conducted at Chemistry Laboratory, Satya Wacana Cristian University, Salatiga.The highest protein content was found in boiled Petai (11.59g / 100g), and the lowest was found in fried Petai (4.96g / 100g). The highest fat content was found in fried Petai (0.75g / 100g), and the lowest was found in fresh Petai (0.15g / 100g). The highest carbohydrate content was found in fried Petai (80g / 100g), and the lowest was found in boiled Petai (63.7g / 100g). The highest potassium content was found in boiled Petai (143mg / 100g), and the lowest was found in fried Petai (106mg / 100g) he highest protein and potassium content was found in boiled Petai, while the highest fat and carbohydrate content was found in fried Petai

Efek Pemberian Buah Jambu Biji Merah terhadap Produksi Scfa dan Kolesterol dalam Caecum Tikus Hiperkolesterolemia Sugeng Maryanto; Siti Fatimah; Sugiri Sugiri; Yustinus Marsono
agriTECH Vol 33, No 3 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Red guava fruit has high soluble fiber (pectin) and vitamin C content. Soluble fiber has a hypocholesterolemic effect. The aim of the study was to analyze the effect of red guava fuits supplementation on the SCFA (short chain fatty acid) production and cholesterol content in caecum, to explain the mechanism of red guava on the blood cholesterol reduction. The study was a randomized pre test-post test control group design on the hypercholesterolemic Sprague Dawley rats given a high-cholesterol feed. Rats were divided into 4 groups, receiving normal feed, hypercholesterol feed only, hypercholesterol feed + 0,72 g of red guava flour and hypercholesterol feed + 0,26 g pectin equal to that in red guava flour. Caecum digestion products beeing examined were SCFA (short chain fatty acids) analysed by gas chromatography and cholesterol by Liebermann-Burchard method using a spectrophotometer. Data were analysed with 95% of level confidence one way Anova. The high SCFA and cholesterol concentrations in the rats caecum were found on the red guava supplementation groups and was significantly different from pectin suplemented group. The concentrations of acetic acid, propionic acid, butyric acid, and caecum cholesterol were 18.9 mg/g, 7.8 mg/g, 2.4 mg/g, and 0.54 mg/g, compared to with pectin were 19.3 %M, 21.4 %M, 19.7 %M and 0.46 mg/g, respectively. The propionic acid caecum production and cholesterol excretion shown that to lower serum cholesterol. Red guava supplementation produced propionic acid and high cholesterol excretion as found in the caecum.ABSTRAKBuah jambu biji merah memiliki kandungan serat khususnya serat larut air (pektin) yang tinggi. Serat larut air di dalam tubuh bersifat hipokolesterolemik. Penelitian ini bertujuan untuk mengetahui efek pemberian buah jambu biji merah terhadap produksi SCFA (short chain fatty acid) dan kolesterol digesta caecum serta mengkaji mekanisme penurunan kolesterol akibat pemberian buah jambu biji merah pada tikus hiperkolesterolemia. Penelitian ini merupakan eksperimental murni dengan rancangan randomized pre test-post test control group design terhadap tikus Sprague Dawley yang dibuat hiperkolesterolemia. Tikus dibagi dalam 4 kelompok, kelompok 1 diberi pakan standar, kelompok 2,3 dan 4 semua diberi pakan tinggi kolesterol. Kelompok 3 dan 4 masing-masing ditambah tepung buah jambu biji merah 0,72 g dan pektin 0,26 g setara dengan yang terkandung tepung buah jambu biji. Pemeriksaan digesta caecum meliputi kadar SCFA (short chain fatty acid) menggunakan kromatografi gas, serta kadar kolesterol dengan metode Liebermann-Burchard menggunakan spektrofotometer. Analisis data menggunakan Anova dengan tingkat kepercayaan 95%. Pemberian buah jambu biji merah pada tikus hiperkolesterolemia terbukti secara bermakna menghasilkan SCFA asam asetat 42,9 %M; asam propionat 36,5 %M dan asam butirat 43,8 %M serta kolesterol caecum 0,54 mg/g. Hasil ini lebih tinggi dibandingankan dengan pektin yaitu asetat 19,3 %M; asam propionat 21,4 %M dan asam butirat 19,7%M serta kolesterol caecum 0,46 mg/g, dan berbeda secara bermakna antara kelompok jambu biji dan pektin. Produksi asam propionat dan ekskresi kolesterol caecum dapat mengakibatkan penurunan kolesterol serum. Pemberian buah jambu biji merah terbukti menghasilkan asam propionat dan meningkatkan ekskresi kolesterol dalam caecum.

Red Guava Juice (Psidium guajava L.) Reduce Oxidative Stress of Toll Gate Collector Riva Mustika Anugrah; Sugeng Maryanto; Kusmiyati Tjahjono; Martha Irene Kartasurya
agriTECH Vol 39, No 4 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Exposure to air pollution can increase the occurrence of oxidative stress. Research showed that guava can reduce oxidative stress in Sprague Dawley rats. This experiment investigated the effect of red guava juice on oxidative stress in toll collectors. The subjects were 20 toll collectors in the treatment group and 20 in the control group. The treatment group received 250 mL red guava juice for 21 days while the controls did not receive anything. Malondialdehyde (MDA) was measured with thiobarbituric acid (TBA) reaction, food consumption was measured by 3×24 hours’ recall. The data were analyzed by paired t-test, Wilcoxon test, independent t-test, Mann Whitney test, and general linear model. The results showed that the effect of red guava juice on the MDA level was significant in the treatment group (p<0.05). A multivariate analysis showed that the effect of red guava juice to MDA level was significant after controlled by age, carbohydrate intake and initial conditions (p<0.05). Red guava juices of 250 mL for 21 days could reduce malondialdehyde (MDA) levels of toll collectors.

Formulasi nugget jamur tiram sebagai makanan selingan rendah lemak dan tinggi serat Purbowati Purbowati; Sugeng Maryanto; Puji Afiatna
Darussalam Nutrition Journal Vol 4, No 1 (2020): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v4i1.3939

Latar belakang: Nugget merupakan makanan selingan berbahan dasar daging ayam atau daging sapi sehingga mengandung lemak yang tinggi dan serat rendah. Jamur tiram mengandung serat tinggi dan mempunyai tekstur dan cita rasa menyerupai daging ayam. Tujuan: Penelitian ini bertujuan mengetahui tingkat kesukaan, kadar lemak dan kadar serat pada formulasi nugget ayam substitusi jamur tiram. Metode: Penelitian eksperimental yaitu membuat tiga formulasi nugget yaitu formula (1) nugget berbahan dasar ayam 100%, formula (2) nugget berbahan dasar ayam 50% jamur tiram 50%, formula (3) nugget berbahan dasar jamur tiram 100%. Uji tingkat kesukaan dilakukan pada 30 panelis agak terlatih dengan metode skoring (skor 1 = sangat tidak suka, 2 = tidak suka, 3 = suka, 4 = sangat suka, 5 = sangat suka sekali). Analisis kadar lemak dengan metode hidrolisis asam-Soxhlet, sedangkan analisis kadar serat dengan metode acid detergent fiber (ADF). Data yang diperoleh dianalisis secara deskriptif. Hasil: Hasil uji tingkat kesukaan sebagai berikut, skor untuk formula (1) tekstur 100, rasa 98, warna 102, aroma 99. Skor untuk formula (2) tekstur 97, rasa 99, warna 98, aroma 97. Skor untuk formula (3) tekstur 83, rasa 72, warna 82, aroma 73. Pada penelitian ini formula nugget dapat dikatakan diterima atau disukai jika skor masing-masing komponen paling sedikit 90. Hasil analisis kadar lemak pada formula (1), (2), dan (3) adalah 16,6%, 16,3%, 14,4%. Sedangkan hasil analisis kadar serat pada formula (1), (2), dan (3) adalah 3,8%, 5,4%, 7,0%. Kesimpulan: Nugget yang paling disukai adalah formula (1) dan yang paling tidak disukai yaitu formula (3). Nugget yang mengandung kadar lemak paling tinggi dan kadar serat paling rendah adalah formula (1). Sedangkan nugget yang mengandung kadar lemak paling rendah dan kadar serat paling tinggi adalah formula (3).Background: Nugget is a snack made from chicken or beef which contains high fat and low fiber. Oyster mushrooms are high in fiber and have a texture and taste similar to chicken meat. Purpose: This study aims to determine the level of preference, fat and fiber content in the formulation of oyster mushroom substitute chicken nugget. Method: The experimental research method is making three nugget formulations, namely formula (1) nuggets made from 100% chicken, formula (2) nuggets made from chicken 50%, oyster mushrooms 50%, formula (3) nuggets made from 100% oyster mushrooms. The preference level test to 30 panelists are not trained by the scoring method (score 1 = very dislike, 2=dislike, 3=normal, 4=like, 5=very like). Analysis of fat content using Soxhlet-acid hydrolysis method, while analysis of fiber content using acid detergent fiber (ADF) method. The data obtained were analyzed descriptively. Results: The results of the test of preference level were as follows, the score for formula (1) texture 100, taste 98, color 102, aroma 99. The score for formula (2) texture 97, taste 99, color 98, aroma 97. The score for formula (3) texture 83, taste 72, color 82, aroma 73. In this study, the nugget formula can be accepted or approved if each component is at least 90. The results of the analysis of fat content in formulas (1), (2), and (3) were 16,6%, 16,3%, 14,4%. While the results of the analysis of fiber content in formulas (1), (2), and (3) were 3,8%, 5,4%, 7,0%, respectively. Conclusion: The most preferred formula is formula (1) and the formula that is least approved is formula (3). The formula that contains the highest protein and the lowest protein content is formula (1). Whereas the nugget that contains the lowest fat and the highest fiber content is formula (3).

THE CORECT BODY MECHANIC PRINCIPLE AND LOW BACK PAIN IN THE THIRD TRIMESTER PREGNANT WOMEN Hany Kharisma Dewi; Sugeng Maryanto; Dewi Puspita; Agi Yulia Riadini
Proceedings of the International Conference on Applied Science and Health No. 2 (2017)
Publisher : Yayasan Aliansi Cendekiawan Indonesia Thailand (Indonesian Scholars' Alliance)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Background: Low back pain is one of the inconveniences in pregnant women which normally will increase along with the increasing of gestational age because this pain is caused by the shift of the center of gravity in a woman and her posture. The good body mechanic is needed to establish the safe and comfortable daily activities during pregnancy and to prevent and reduce back pain. Aims: This study aimed to analyze the correct body mechanic principle with low back pain complaints in the third trimester pregnant women at the work region of Kambangan health center Sub-district Lebaksiu Tegal Regency. Method: This study used cross-sectional design. The population used in this research is pregnant women of the third trimester in the working area of Kambangan health center,Lebaksiu Sub District Tegal, population in this study as much 36 third trimester pregnant women and 24 respondents as sample. Result: There were 58.3% of the respondents who had good body mechanic, while 45.8% of the respondents experienced back pain. The bivariate analysis indicated that there was a correlation between body mechanic and back pain in the third trimester pregnant women with the p-value of 0.011. Conclusion: The results of this study indicate that the correct body mechanic principle can prevent low back pain in the third trimester pregnant women at Kambangan Health Center Lebaksiu Sub-district Tegal Regency and to reduce low back pain in pregnant women, midwives need to provide health education about the correct body mechanic during pregnancy to prevent low back pain.

THE CORECT BODY MECHANIC PRINCIPLE AND LOW BACK PAIN IN THE THIRD TRIMESTER PREGNANT WOMEN Hany Kharisma Dewi; Sugeng Maryanto; Dewi Puspita; Agi Yulia Riadini
Proceedings of the International Conference on Applied Science and Health No. 2 (2017)
Publisher : Yayasan Aliansi Cendekiawan Indonesia Thailand (Indonesian Scholars' Alliance)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Background: Low back pain is one of the inconveniences in pregnant women which normally will increase along with the increasing of gestational age because this pain is caused by the shift of the center of gravity in a woman and her posture. The good body mechanic is needed to establish the safe and comfortable daily activities during pregnancy and to prevent and reduce back pain. Aims: This study aimed to analyze the correct body mechanic principle with low back pain complaints in the third trimester pregnant women at the work region of Kambangan health center Sub-district Lebaksiu Tegal Regency. Method: This study used cross-sectional design. The population used in this research is pregnant women of the third trimester in the working area of Kambangan health center,Lebaksiu Sub District Tegal, population in this study as much 36 third trimester pregnant women and 24 respondents as sample. Result: There were 58.3% of the respondents who had good body mechanic, while 45.8% of the respondents experienced back pain. The bivariate analysis indicated that there was a correlation between body mechanic and back pain in the third trimester pregnant women with the p-value of 0.011. Conclusion: The results of this study indicate that the correct body mechanic principle can prevent low back pain in the third trimester pregnant women at Kambangan Health Center Lebaksiu Sub-district Tegal Regency and to reduce low back pain in pregnant women, midwives need to provide health education about the correct body mechanic during pregnancy to prevent low back pain.

Gambaran Pengetahuan Orangtua Tentang Gizi, Asupan Makanan, Pola Asuh Orangtua, Jumlah Anggota Keluarga Pada Balita Gizi Buruk Di Rumah Sakit HNGV Dili Timor-Leste Quiteria Libania Marques; Sugeng Maryanto
JURNAL GIZI DAN KESEHATAN Vol 14 No 2 (2022): JURNAL GIZI DAN KESEHATAN
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar

Malnutrition has negative impact to human’s growth, development and well being. Children’s physical become short, thin, reduce intelligence, and risk of infection and even death. It caused by several factors including knowledge, food intake, parenting and number of family members. This study is to identify the description of parental knowledge about nutrition, food intake, parenting style, number of family members and number of children malnourished. The design of this research is descriptive with a survey approach. The population that used in this study was mothers and children between 1 to 5 years who were malnourished at the HNGV Dili Hospital Timor-Leste with a sample of 71 people who were taken by total sampling technique. The measuring instrument is used a questionnaire. The data were analyzed using the frequency distribution formula and processed using the SPSS data processing program. Mothers of severely malnourished children under five had parental knowledge about nutrition, most of them were in sufficient category (54.9%), had mostly unbalanced food intake (57.7%), had most of the parenting styles in poor categories (53.5%). ) and has a large number of family members (> 4 people) (60.6%). Mothers of malnourished children have sufficient knowledge about nutrition, but the food intake given is not balanced, has poor parenting style and has a large number of family members. ABSTRAKGizi buruk berdampak pada tumbuh kembang yang tidak sempurna. Tubuh anak bisa menjadi pendek, kurus, menurunkan kecerdasan, berisiko terkena infeksi hingga kematian. Hal ini dipengaruhi beberapa faktor diantaranya pengetahuan, asupan makanan, pola asuh dan jumlah anggota keluarga. Penelitian ini bertujuan mengetahui gambaran pengetahuan orangtua tentang gizi, asupan makanan, pola asuh orangtua, jumlah anggota keluarga pada balita gizi buruk. Desain penelitian adalah ini deskriptif dengan pendekatan survey.Populasi dalam penelitian ini ibu dan balita 1-5 tahun yang mengalami gizi buruk di Rumah Sakit HNGV Dili Timor-Leste dengan sampel sebanyak 71 orang yang diambil dengan teknik total sampling. Alat ukur yang digunakan adalah kuesioner. Data di analisis menggunakan rumus distribusi frekuensi diolah menggunakan program pengolahan data SPSS. Ibu balita gizi buruk mempunyai pengetahuan orang tua tentang gizi sebagian besar kategori cukup (54,9%), mempunyai asupan makanan sebagian besar kategori tidak seimbang (57,7%), mempunyai pola asuh sebagian besar kategori kurang (53,5%) dan mempunyai jumlah anggota keluargasebagian besar kategori besar (> 4 orang) (60,6%). Ibu balita gizi buruk mempunyai pengetahuan yang cukup tentang gizi, tetapi asupan makanan yang diberikan tidak seimbang, pola asuh yang kurang baik dan jumlah anggota keluargayang besar.

Indeks glikemik dan beban glikemik bolu kukus dan cookies labu kuning (Cucurbita moschata Durch) berbahan formula modisco: Indeks Glikemik dan Beban Glikemik Bolu Kukus dan Kukis Labu Kuning (Cucurbita moschata Durch) Berbahan Formula Modisco Sugeng Maryanto; Windy Harly; Dian Oktianti
Amerta Nutrition Vol. 6 No. 1SP (2022): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 2nd Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v6i1SP.2022.206-213

Background: Modisco (modified dried milk and coconut oil) is a processed food in liquid form that contains high energy and protein. Provision of high-calorie, high-protein supplementary food is necessary for nutritionally vulnerable age groups who have problems with digestion. The development of the modisco formulation made from pumpkin into processed steamed cakes and cookies based on the modisco formulation aims to improve taste and increase the length of time of storage before consumption. The addition of pumpkin as a source of fiber in processed steamed cakes and cookies is a choice of low glycemic index and glycemic load snacks. Objectives: This study conducted to describe the glycemic index and glycemic load of processed steamed cakes and cookies using the ingredients of the modified pumpkin (Cucurbita moschata Durch) formulation. Methods: The design of this study was an experimental in vitro vivo design. The in vitro study was carried out by making steamed cakes and cookies with the main ingredients of the modisco III formula with several formulations, then the best formula was selected to be given as an in vivo treatment. The respondent in this study were 10 Ngudi Waluyo students aged 17-25 years, who had a normal Body Mass Index (18.5 to 22.9 kg/m2), normal pre-prandial blood sugar (70-100 mg/dl), and never suffered from diabetes mellitus. The respondents were previously fast at night for 10 hours at least, and do not strenuous activities during preparation for blood collection. The first blood collection was taken at 0 minutes, carried out at 7 am through the fingertips (peripheral blood) carried out by the nurse, then the respondents were given steamed cakes to one group and cookies to the other group, each of 50 grams. Blood collection was continued at 30, 60, 90, and 120 minutes. Blood sugar levels were measured using a gluco-test. The blood glucose data obtained was then analyzed to determine the glycemic index and glycemic load of processed steamed cakes and cookies.. Results: The value of glycemic index and glycemic load of processed steamed cake products were 23.00% and 5.75, respectively, while those of the cookie product were 38.9% and 9.75, respectively. Conclusions: The value of the glycemic index and glycemic load of processed products of steamed cake and yellow pumpkin pumpkin cookies formula are in the low category.

Title

Found 75 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 75 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 75 Documents
Search