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All Journal JURNAL GIZI INDONESIA Jurnal Kesehatan Prima Amerta Nutrition Journal of Community Service and Empowerment
Fransisca Shinta Maharini
Program Studi Sarjana Gizi, Sekolah Tinggi Ilmu Kesehatan Panti Rapih, Sleman, Daerah Istimewa Yogyakarta, Indonesia
Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Other

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THE CORRELATION NITRATE LEVELS AND NITRIC OXIDE (NO) IN BLOOD AS A RISKY FACTOR OF TYPE 2 DIABETES MELLITUS WITH HYPERTENSION AT RSUP DR. SARDJITO OF YOGYAKARTA Fransisca Shinta Maharini; Ahmad Hamim Sadewa; Pramudji Hastuti
Jurnal Kesehatan Prima Vol 12, No 1 (2018): Jurnal Kesehatan Prima
Publisher : poltekkes kemenkes mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.272 KB) | DOI: 10.32807/jkp.v12i1.97

Abstract

Abstract: Diabetes Mellitus (DM) is a metabolic disease characterized by hyperglycemia caused by insulin secretion disorder, insulin function or both of them. Hypertension is a disease identified by the increasing of diastolic blood pressure ≥90 mmHg or systolic blood pressure ≥140 mmHg. Diabetes mellitus and hypertension are two closely related condition and both are health problems which require accurate treatment, since it may accelerate complication of DM and hypertension. The occurrence of  DM and hypertension is higher than solely DM. DM causes hyperglycemia that triggers oxidative stress, increasing NO degradation leads to hypertension.This research utilized a case-control study involving with type 2 DM with hypertension patients as the case (n = 40) and type 2 DM without hypertension as the control groups (n = 40). The level of NO was analyzed using spectrophotometry. Correlation regression was used to analyzed the correlation between NO and blood pressure. A p value ˂ 0,05 was considered as significantly differance. The results showed mean level of NO was lower on subjects type 2 DM with hypertension compared to that of on subjects with type 2 DM without hypertension (p=0,023). There was a negative and week correlation between the level of NO and blood pressure (Systolic r = -0.233, p=0.037 and Diastolic r = -0.149, p=0.188).Keywords: Type 2 DM; Hypertension; Nitric Oxide.
Ganyong-kelor snack bar's glycemic index as a diet for diabetics Diyan Yunanto Setyaji; Fransisca Shinta Maharini
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 9, No 2 (2021): Juni
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.9.2.105-110

Abstract

Background: Lack of insulin or the inability of cells to respond to insulin causes high blood glucose levels or hyperglycemia, a hallmark of diabetes. Consumption of foods with a low glycemic index and high fiber has been shown to provide the same benefits as pharmacological therapy in the control of postprandial hyperglycemia and can prevent the incidence of hypoglycemia in people with diabetes. Ganyong (Canna edulis) is a food source of carbohydrates and fiber. Kelor (Moringa oliefera) contains protein and some phytochemical compounds which have a hypoglycemic effect.Objectives: The objective of the study was to analyze the glycemic index of ganyong-kelor snack bars as a diet for diabetics.Materials and Methods: Ten respondents fasted for 10 hours and checked their fasting blood glucose levels, then consumed 105 grams of bread as the reference food. Every 30 minutes after eating, the blood glucose levels were checked. In the following week, after fasted, all respondents consumed 157 grams of a ganyong-kelor snack bar and checked their blood glucose levels every 30 minutes.Results:  Every 100 grams of ganyong-kelor snack bar contains 230.13 kcal, 31.97 grams of carbohydrates, 9.25 grams of fat, and 4.75 grams of protein. In this study, bread was used as a reference food. If bread was corrected with glucose as a reference food, the glycemic index of the ganyong-kelor snack bar was 38.08. The calculation of the glycemic load used the converted-glycemic index and the total carbohydrates contained in 100 grams of the food. Ganyong-kelor snack bar had a glycemic load value of 12.10.Conclusions: Ganyong-kelor snack bar had good nutritional content and was categorized as food with a low glycemic index. The hypoglycemic effect of the ganyong-kelor snack bar came from its high fiber content. Ganyong-kelor snack bar can be consumed as a healthy snack for diabetic people.
Karakteristik Fisik, Kimiawi dan Sensoris Nuget Bandeng Tinggi Protein dan Zat Besi dengan Penambahan Tepung Kelor untuk Intervensi Gizi Pencegahan Stunting: Karakteristik Fisik, Kimiawi, dan Sensoris Nuget Bandeng Tinggi Protein dan Zat Besi dengan Penambahan Tepung Kelor untuk Intervensi Gizi Pencegahan Stunting Melvina Aristiani; Hiasinta Anatasia Purnawijayanti; Fransisca Shinta Maharini
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.2022.298-305

Abstract

Background: Stunting can be prevented with specific nutritional interventions for young women as future mothers. Iron deficiency anemia in expectant mothers is a risk factor for stunting, and its incidence in adolescents in Indonesia is still high. It is necessary to develop products that are sources of protein and iron that teenagers like, such as nuggets. Milkfish and moringa are rich in protein and iron which have the potential to be processed into nuggets as a source of protein and iron so that they can be used in nutritional interventions in adolescents to prevent stunting. Objectives: Knowing the physical, chemical, and sensory characteristics of milkfish nuggets with the addition of moringa flour. Methods: An experimental study with a completely randomized design with 5 levels of moringa flour content (0-10%) and 3 treatment repetitions. The data included water holding capacity and cooking losses, protein and iron content, and sensory properties of the nuggets (appearance, texture, taste, aftertaste, and overall acceptability). Physical and chemical test data were analyzed by Variant Analysis or Kruskal Wallis according to the data category, sensory test data were analyzed by Friedman test Results: The addition of moringa flour did not affect the protein and iron content of the nuggets. Nuget protein content ranges from 12.78–13.62%, and iron content between 3.81-5.41% mg. The addition of moringa flour affected the nuggets' cooking shrinkage and water-holding capacity. The higher the content of Moringa flour, it tends to reduce the water holding capacity and increase the cooking shrinkage of the nuggets. The addition of moringa flour affected all the sensory properties of the nugget. The higher the moringa flour content tends to lower the nugget sensory score. Conclusions: High protein and a source of iron nuggets for stunting prevention interventions can be developed from milkfish with the addition of moringa flour.
Empowering the community of Bokesan village through production of So Ikie (Nila-algae fish sausage) Maharini, Fransisca Shinta; Lubijarsih, Maria Amrijati; Rahmawati, Emmelia
Journal of Community Service and Empowerment Vol. 5 No. 1 (2024): April
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/jcse.v5i1.30694

Abstract

Fish and algae (seaweed) are abundant commodities in Yogyakarta. The potential for high fiber sausages which have advantages needs to be socialized to the public. The aim of this activity is outreach including education and training for housewives in the hamlet of Bokesan, Sindumartani, Ngemplak, Sleman, Yogyakarta. This area already has local potential for tilapia cultivation. Housewives in Bokesan hamlet are members of the Mina Mandiri business group. The processed tilapia fish product that has been developed is tilapia fish chips or crispy tilapia. With the abundant availability of tilapia in the area, the So Ikie product (tilapia-algae fish sausage) will be developed. The Mina Mandiri business group needs insight into healthy food, So Ikie high fiber sausage products, So Ikie processing skills, packaging and labeling to increase Nutripreneurship empowerment. Nutripreneurship empowerment is carried out by providing education and training. The education provided includes material about healthy food, healthy lifestyles, and Nutripreneurship through diversification of tilapia-based preparations. The training provided is the practice of processing tilapia-algae fish sausage products as a diversification of tilapia-based products. The participants took part in community service activities with enthusiasm and enthusiasm. Empowerment of Nutripreneurship partners can be seen in increasing insight, skills, motivation and commitment to carrying out Nutripreneurship. This is demonstrated by the results of pre and posttest assessments, the quality of practical products, evaluation of activity implementation, and the implementation of follow-up programs independently by partners. The independent follow-up program implemented includes production activities resulting from training.
Co-Authors Ahmad Hamim Sadewa Hiasinta Anatasia Purnawijayanti Lubijarsih, Maria Amrijati Melvina Aristiani Pramudji Hastuti Rahmawati, Emmelia Setyaji, Diyan Yunanto