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All Journal Prosiding Seminar Biologi Jurnal Kedokteran Brawijaya Journal of Nutrition College The Journal of Experimental Life Sciences (JELS) Jurnal Kesehatan Andalas agriTECH Jurnal Kesehatan Jurnal Riset Gizi Syifa' MEDIKA: Jurnal Kedokteran dan Kesehatan Indonesian Journal of Cardiology Journal of Community Services and Engagement GHIDZA: Jurnal Gizi dan Kesehatan Health Information : Jurnal Penelitian PREPOTIF : Jurnal Kesehatan Masyarakat Buletin KKN Pendidikan Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Dunia Gizi Journal La Lifesci Proceeding Biology Education Conference Muhammadiyah Journal of Nutrition and Food Science (MJNF) Nutrisia Jurnal Impresi Indonesia COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Sehat Rakyat: Jurnal Kesehatan Masyarakat SENTRI: Jurnal Riset Ilmiah Proceeding ISETH (International Summit on Science, Technology, and Humanity) Prosiding University Research Colloquium Nutrition Scientific Journal Jurnal Riset Gizi Jurnal Kesehatan GEMASSIKA: Jurnal Pengabdian kepada Masyarakat Jurnal Riset Gizi Jurnal Berkawan
Dwi Sarbini
Universitas Muhammadiyah Surakarta
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Journal : Jurnal Kesehatan

 1 
IRON CONTENT, HARDNESS AND ACCEPTABILITY OF BISCUITS FROM COMPOSITE CASSAVA AND WHEAT FLOURS SUBSTITUTED WITH GREEN SPINACH FLOUR Rauf, Rusdin; Nurdiana, Nurdiana; Sarbini, Dwi
Jurnal Kesehatan Vol 11, No 1 (2018): Jurnal Kesehatan
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jurnal kesehatan.v11i1.6067

Abstract

The main cause of the high prevalence of iron deficiency anemia of children in Indonesia is the low intake of iron. Green spinach flour as a source of iron can be used as a substitution material in the manufacture of biscuits. The purpose of the study was to evaluate the effect of green spinach flour substitution on iron, hardness and acceptance levels of biscuits from composite cassava flour and wheat flour. The research was conducted by substituting the green spinach flour with various levels of 0%, 2.5%, 5% and 7.5%. The biscuits were then tested for the iron using Atomic Absorption Spectrophotometer (AAS), hardness using texture analyzer and acceptability. The results indicated that there was a substitution effect of green spinach flour to iron and acceptability of biscuits, whereas, there was no effect on the hardness. The higher the substitution of green spinach flour, the higher the iron level of the biscuit. The highest iron level was displayed by biscuit with the substitution of 7.5%, which was 89.82mg/kg. The hardness of biscuits was not affected by the substitution of green spinach flour. The range of biscuit hardness levels was between 2592.16g - 3985.83g. Biscuit with 5% substitution of green spinach flour gave the highest acceptability. The iron requirement of Indonesian school-age children (7-9 years) can be fulfilled by consuming biscuits (5% green spinach flour) as much as 14 grams or equivalent to 3 pieces of biscuit for a day.
IRON CONTENT, HARDNESS AND ACCEPTABILITY OF BISCUITS FROM COMPOSITE CASSAVA AND WHEAT FLOURS SUBSTITUTED WITH GREEN SPINACH FLOUR Rauf, Rusdin; Nurdiana, Nurdiana; Sarbini, Dwi
Jurnal Kesehatan Vol 11, No 1 (2018): Jurnal Kesehatan
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jk.v11i1.6998

Abstract

The main cause of the high prevalence of iron deficiency anemia of children in Indonesia is the low intake of iron. Green spinach flour as a source of iron can be used as a substitution material in the manufacture of biscuits. The purpose of the study was to evaluate the effect of green spinach flour substitution on iron, hardness and acceptance levels of biscuits from composite cassava flour and wheat flour. The research was conducted by substituting the green spinach flour with various levels of 0%, 2.5%, 5% and 7.5%. The biscuits were then tested for the iron using Atomic Absorption Spectrophotometer (AAS), hardness using texture analyzer and acceptability. The results indicated that there was a substitution effect of green spinach flour to iron and acceptability of biscuits, whereas, there was no effect on the hardness. The higher the substitution of green spinach flour, the higher the iron level of the biscuit. The highest iron level was displayed by biscuit with the substitution of 7.5%, which was 89.82mg/kg. The hardness of biscuits was not affected by the substitution of green spinach flour. The range of biscuit hardness levels was between 2592.16g - 3985.83g. Biscuit with 5% substitution of green spinach flour gave the highest acceptability. The iron requirement of Indonesian school-age children (7-9 years) can be fulfilled by consuming biscuits (5% green spinach flour) as much as 14 grams or equivalent to 3 pieces of biscuit for a day.
IRON CONTENT, HARDNESS AND ACCEPTABILITY OF BISCUITS FROM COMPOSITE CASSAVA AND WHEAT FLOURS SUBSTITUTED WITH GREEN SPINACH FLOUR Rusdin Rauf; Nurdiana Nurdiana; Dwi Sarbini
Jurnal Kesehatan Vol 11, No 1 (2018): Jurnal Kesehatan
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jk.v11i1.6998

Abstract

The main cause of the high prevalence of iron deficiency anemia of children in Indonesia is the low intake of iron. Green spinach flour as a source of iron can be used as a substitution material in the manufacture of biscuits. The purpose of the study was to evaluate the effect of green spinach flour substitution on iron, hardness and acceptance levels of biscuits from composite cassava flour and wheat flour. The research was conducted by substituting the green spinach flour with various levels of 0%, 2.5%, 5% and 7.5%. The biscuits were then tested for the iron using Atomic Absorption Spectrophotometer (AAS), hardness using texture analyzer and acceptability. The results indicated that there was a substitution effect of green spinach flour to iron and acceptability of biscuits, whereas, there was no effect on the hardness. The higher the substitution of green spinach flour, the higher the iron level of the biscuit. The highest iron level was displayed by biscuit with the substitution of 7.5%, which was 89.82mg/kg. The hardness of biscuits was not affected by the substitution of green spinach flour. The range of biscuit hardness levels was between 2592.16g - 3985.83g. Biscuit with 5% substitution of green spinach flour gave the highest acceptability. The iron requirement of Indonesian school-age children (7-9 years) can be fulfilled by consuming biscuits (5% green spinach flour) as much as 14 grams or equivalent to 3 pieces of biscuit for a day.
LITERATURE REVIEW : HUBUNGAN ANTARA LINGKAR PINGGANG DENGAN KEJADIAN DIABETES MELITUS PADA INDIVIDU DEWASA DAN LANSIALITERATURE REVIEW : HUBUNGAN ANTARA LINGKAR PINGGANG DENGAN KEJADIAN DIABETES MELITUS PADA INDIVIDU DEWASA DAN LANSIA Umi Kurniawati; Dwi Sarbini; Muwakhidah Muwakhidah; Nur Lathifah Mardiyati
Jurnal Kesehatan Vol 15, No 2 (2022): Jurnal Kesehatan
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jk.v15i2.19628

Abstract

Pendahuluan: Berdasarkan data prevalensi dunia sebesar 10,5% menderita diabetes melitus dan diperkirakan meningkat 12,2% pada tahun 2045. Salah satu factor risiko diabetes melitus yaitu obesitas sentral yang bisa diketahui salah satunya dengan lingkar piggang. Tujuan untuk mengetahui hubungan antara lingkar pinggang dengan kejadian diabetes melitus pada individu dewasa dan lansia. Metode: Desain penelitian yang digunakan dalam penelitian ini adalah Literature Review pada desain studi Cross Sectional dengan mengkritisi 9 artikel 10 tahun terakhir (2012-2022) yang dipilih dari database “Pubmed” bereputasi internasional Q1-Q4. Kata kunci yang digunakan “diabetes mellitus” ditemukan 563.645 artikel dan ditambahkan “waist circumference” ditemukan 6.877 artikel serta ditambahkan filter “publication date 10 years”, “english language”, “free full text”, “adult and middle aged”ditemukan 125 artikel, kemudian dikeluarkan 27 artikel yang bukan metode cross sectional dan 93 artikle yang tidak menyediakan data diabetes mellitus didapatkan 9 artikel yang dilakukan abstract review. Hasil: Prevalensi kejadian diabetes melitus tertinggi di Kota Shanghai, Tiongkok sebesar 30,05% yang merupakan negara berkembang di benua Asia. Terdapat hubungan yang signifikan antara nilai lingkar pinggang dengan kejadian diabetes mellitus dengan nilai p value 0.05. Prevalensi diabetes melitus meningkat seiring bertambahnya usia, lebih tinggi pada laki-laki dan lebih tinggi pada perempuan, tidak berpendidikan, penduduk perkotaan, tidak melakukan aktivitas fisik, pada perokok dan mantan perokok, peminum alkohol, pada etnis minoritas dibandingkan kulit putih Kaukasia, serta di Skotlandia dibandingkan di Inggris. Kesimpulan : Terdapat hubungan antara nilai lingkar pinggang mengalami obesitas sentral akan semakin berisiko mengalami diabetes melitus. Oleh karena itu, perlu intervensi mempertahankan nilai lingkar pinggang normal untuk mencegah kejadian diabetes melitus.
Co-Authors A Anifatussaa'dah Adila, Istianah Nur Aisyah Sekar Widya Nansha Alifa, Elfrida Akmalia Andi Suhendi Anifatussaa'dah, A Anindya Rahmaningtyas Aprilia, Isna Ardalia Rinanda Oktaviani Arman, Salsa Avia Atwal Arifin, Atwal Aulia, Afifah Zakiyatul Ayu Masruro, Andita Azizatullatifah, Safira Basusena, Rahardian Surya Burhanudin Ichsan Cahyani, Teti Dwi Cintia, Fadhilla Fatwa Citra, Tia Mella Darmayanti, Putri Devira Novi Aprillia Dewi Vinata Dinda Agustin Sandra Djalal Fuadi Djanggan Sargowo Djanggan Sargowo Djanggan Sargowo Dzafira, Laila Emy Huriyati Endah Kusuma Rastini Eni Purwani Erna Herawati Erna Herawati, Erna Fahriza Mei Trihatmoko Farida Nur Isnaeni Faridita khoirun Nisa' Febrian Rida Saputra Febrian, Novi Gita Noer Fidhia Nur Rifaini Firmansyah Firmansyah Fitriana Mustikaningrum Fitriani, Rizki Ainun Fortuna, Tista Ayu Haliza Arzeti Nurseptiria Hanif, Adhwa Aulia Haryoto Haryoto Haryoto, H Haya Nabilah Utama HI, Marsilia Rosa Sinensis Hidayah Karuniawati Hilmi, Fatia Husna Ayu Amalia Ichsan, Burhanudin Ida Maesaroh Ida Maesaroh, Ida Ida Rohmawati, Ida Ilham Nur Ahmadyani Intan Nur Hidayati, Intan Nur Izzatul Fajriyah Khusnul Khotimah khusnul khotimah Koesoemo Ratih Kusumastuti, Lina Ayu Laila Dzafira Lestari, Septiana Indah Lina Ayu Kusumastuti Listiana Masyita Dewi M Saifur Rohman M. Sholahuddin Mae Sri Hartati Wahyuningsih Maharani Mala Azzahra Mardiyati, Nur Lathifah Mariska Sri Harlianti Marsilia Rosa Sinensis HI Marsya, Vitania Martianny, Dewi Nabila Maulanisa, Hasna Fitri Maya Cristinawati Mazaya, Saqya ‘Ainil Mochammad Imron Awalludin Mohammad Saifur Rohman Muhammad Saifur Rohman Muhtadi Muhtadi Muhtadi, M Muslihah, Sayyidah Nurul Muwakhidah Muwakhidah Nabila, Aprodhit Justicia Nisa', Faridita khoirun Novi Gita Noer Febrian Nur Achmad Nur Lathifah Mardiyati Nur Widiyaningsih, Endang Nurdiana Nurdiana Nurdiana Nurdiana Nurdiana, N Nurseptiria, Haliza Arzeti Oktaviani, Ardalia Rinanda Permatasari, Qisthoni Pinkan Puspita Kinanty Pramudya Kurnia Pratiwi, Winda Wahyu Puryaningtias, Rini Dwi Puspitasari, Dyah Intan Putranto, Lintang Putri, Annisa Mulyarani Qoriah Titin Masyitoh Raafika Studiviani Rahardian Surya Basusena Ratnasari Diah Utami Rifaini, Fidhia Nur Rini Dwi Puryaningtias Rizki Ainun Fitriani Rusdin Rauf Rustiono, Dedy Sadewa, Hamim Safitri, Arini Dewi Salaf, Azizah Almisykatu Sayyidah Nurul Muslihah Selfahyasa Raharjo Septiyana, Nur Azizah Dewi Shofia Nur Latifa Studiviani, Raafika Sudrajah Warajati Kisnawaty Suharjo Suharjo Sukmawati, Maya Tafara Fikrama Depriasa Tanti Azizah Sujono Tia Mella Citra Tiara Fatmariska Tista Ayu Fortuna Titi A W Trihatmoko, Fahriza Mei Umi Kurniawati Utama, Haya Nabilah Vitania Marsya Widodo Widodo Winda Wahyu Pratiwi Winda Wahyu Pratiwi Wuryaningsih Dwi Lestari, Wuryaningsih Dwi Yusuf Sulistyo Nugroho