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Study of Cholesterol Intake, Proportion of Fat in the Diet to Body Fat in Adolescents Lourena, Crysty; Tamtomo, Didik Gunawan; Wiboworini, Budiyanti
Indonesian Journal of Global Health Research Vol 6 No S5 (2024): Indonesian Journal of Global Health Research
Publisher : GLOBAL HEALTH SCIENCE GROUP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/ijghr.v6iS5.4543

Abstract

The increase of body fat over students is caused by changes in lifestyle, especially diet, where adolescents often consume high-energy foods sourced from fat. High consumption of saturated fats can increase cholesterol and inflammation in the body, leading to fat storage disorders. To prevent this increase in excess, it is necessary to increase the intake unsaturated fat, like MUFA and PUFA which are known as one of the anti-inflammatory substances that can reduce fat in the body. Therefore, when consuming fats, a larger proportion of PUFA and MUFA is needed compared to the proportion of saturated fats. Objective: To analyze the relationship between cholesterol intake and the proportion of fat intake with percent body fat. Method: This study used a cross-sectional design with multistage random sampling involving 161 adolescents aged 15-18 years who attended high schools and vocational schools in Surakarta. Food intake data was collected using food frequency questionnaire (SQFFQ). Percent body fat was measured using Bioelectrical Impendence Analysis (BIA) Omron HBF -375 Karada scan. Bivariate data analysis using spearman rank. Results: The results of the analysis showed no relationship between cholesterol intake and percent body fat (p=0.531), proportion of saturated fat (p=0.332), proportion of MUFA (p=0.269), proportion of PUFA (p=0.213) Conclusions: It can be concluded that cholesterol intake and proportion of saturated fat, PUFA, and MUFA are not associated with percent body fat.
Pumpkin Soygurt Improves Blood Glucose Homeostasis in Diabetes Mellitus Rats Model Avelia, Annisa; Tamtomo, Didik Gunawan; Sari, Yulia
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.93-95

Abstract

The study aimed to analyze the effect of pumpkin yogurt on insulin resistance in a rat model. The experiment employed 30 male Wistar rats divided into six groups: three control groups (healthy, negative, and positive) and three treatment groups (metformin+PS 1 mL, 1.5 mL, 2 mL). The experiments were conducted for four weeks. Blood glucose homeostasis was measured by fasting blood glucose, insulin, Homeostatic Model Assessment for Insulin Resistance (HOMA-IR), and Quantitative Insulin-Sensitivity Check Index (QUICKI). Administrating a combination of metformin and pumpkin soygurt can control blood glucose homeostasis with an effective dose of 1 mL. Further research should be done on the hormone incretin, which plays a role in insulin secretion.
The role of dietary inflammatory index and fruit–vegetable variety in body fat accumulation among adolescents Lourena, Crysty; Tamtomo, Didik Gunawan; Wiboworini, Budiyanti
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 5, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(5).343-351

Abstract

ABSTRAK Latar Belakang: Pada tahun 2023, sebanyak 8,8% remaja Indonesia mengalami overweight dan 2,9% mengalami obesitas. Hal itu dapat terjadi karena pola makan tidak sehat, terutama makanan yang memiliki potensi inflamasi tinggi sehingga mempengaruhi lemak tubuh. Dietary Inflammatory Index (DII) merupakan cara untuk mengetahui tingkat potensi inflamasi makanan. Besarnya nilai potensi inflamasi makanan serta bervariasinya konsumsi buah dan sayur dapat mempengaruhi komposisi lemak tubuh remaja.Tujuan: Mengetahui hubungan skor inflamasi makanan dan variasi konsumsi buah sayur terhadap lemak tubuh pada remaja.Metode: Penelitian menggunakan observasional analitik dengan desain cross-sectional. Sampel dipilih menggunakan metode multistage random sampling dan terpilih 150 remaja berusia 15-18 tahun. Pengambilan data lemak tubuh menggunakan Bio Impedance Analysis (BIA) dan data asupan makan menggunakan Semi Quantitative Questionnaire (SQ FFQ). Penelitian dilakukan di Surakarta pada bulan Mei-Juni 2024. Hasil: Variasi buah sayur pada remaja memiliki rentang skor 0-18 dan skor Dietary Inflammatory Index DII -1,91 hingga 2,39. Hasil uji Spearman menunjukkan hubungan yang signifikan antara skor inflamasi makanan dengan persen lemak tubuh tubuh (r = 0,18, p=0,026), namun tidak ditemukan hubungan yang signifikan antara konsumsi variasi buah sayur dengan persen lemak tubuh (r= 0,006, p=0,941).Kesimpulan: Tingginya potensi inflamasi makanan berhubungan dengan peningkatan lemak tubuh remaja, namun sayur buah tidak berhubungan dengan lemak tubuh remaja.KATA KUNCI: asupan sayur buah; asupan sayur buah; dietary inflammatory index; lemak tubuh; remajaABSTRACTBackground: In 2023, 8.8% of Indonesian teenagers were overweight, while 2.9% were obese. Many teens are overweight or obese because they eat unhealthy, inflammation-causing foods that increase body fat. The Dietary Inflammatory Index (DII) is a method used to determine the level of inflammatory potential in food. The level of the inflammatory potential value in food and the variation in fruit and vegetable consumption can affect the body fat composition of adolescents.Objective: To determine the relationship between the inflammatory score of food and the variation in fruit and vegetable consumption on adolescent body fat.Method: This study used an analytical observational method with a cross-sectional design. The sample of 150 adolescents aged 15-18 was selected using multistage random sampling. Adolescents’ body fat was measured using Bio-Impedance Analysis (BIA) and their dietary intake was assessed using the Semi-Quantitative Questionnaire (SQ-FFQ). The research was conducted in Surakarta from May to June 2024. Results: The variation of fruits and vegetables in adolescents has a score range of 0-18 and a DII score of -1.91 to 2.39. Spearman correlation showed that the DII score positively correlates with body fat percentage (r = 0.18, p = 0.026). However, no significant effect was found between fruit and vegetable variety consumption on body fat percentage (r =0.006 p=0.941). Conclusion: Foods with high inflammatory potential may increase body fat in adolescents, while fruit and vegetable variety does not. The health department should offer guidelines to help the community, especially adolescents, choose non-inflammatory foods and avoid high-inflammatory ones.KEYWORDS: dietary inflammatory index; fruit and vegetable intake; body fat; adolescents
Co-Authors Adiansa, Rendi Adji Suwandono Afniratri, Atika Ahadiyati, Dyah Mubarokah Aisyah Nooratisya Aktif Cahyaning Tyas Alfian Muhajir Alifiyanti Muharramah Amalia, Rizky Nur Aprilianti Aminuyati Ammutammima, Ummu Fatihah Anasulfalah, Hakim Andriani, Anisa Andriyaningtiyas, Yudi Angga Ferdianto Annisa Avelia Arief Suryono Ariwardani, Betty Nurizky Avelia, Annisa Bhisma Murti Bhre Diansyah Dinda Khalifatulloh Budiarti, Esty Budiyanti Wiboworini Budiyono, Joko Burhannudin Ichsan Cahyo Setiawan Danang Ardiyanto Delfita, Tria Fora Dewi Shinta Dewi, Novita Herlita Diffah Hanim Diffah Hanim Dono Indarto Eka Miftakhul Jannah, Eka Miftakhul Endang Sutisna Sulaeman Enggar Anggraeni, Enggar Eni Nur Rahmawati Faried, Faried Effendi Surono Fatony, Riska Fajar Fitriah Fitriah Fitriah Fitriah Haliza, Afifah Nur Hanida, Amin Nur Hanif, Ihsan Hermanu Joebagio Indriyati Oktaviano Rahayuningrum Irwan, Viola Fathia Islami, Dian Dini Karlinda Karlinda Khairiyyah, Alimah Ulfah Khairunissa, Khairunissa Khairunnisa Kun'ain, Utin Ilma Agni Kurnianingsih, Widya Larsiani, Lisa Safaah Novia Livia, Wardhatul Lourena, Crysty Maki Zamzam Mala Nurilmala Marlina, Devi Marwanto, Dwi Mayangkara, Radit H. Muchsin Doewes Mufidah, Naili Zahrotun Mufidatun, Ikhtiarisca Olifia Nabilla, Jihan NADIA FARAH DIBA Nia Handayani Noor Alis Setiyadi Novian Anindito Santosa Novianto, Fajar Novika, Revi Gama Hatta Nurlia, Nazilla Ade Nurvitasari, Rahsunji Intan Pamilih, Ayu Trisni Permata, Annissa Devi Prameswari, Galuh Ayu Dyah Prasetya, Hanung Pratiwi, Danies Tunjung Pratiwi, Yeocelin Mega Prawito . Puspita, Wita Hana Puspitasari, Ratih Febrinasari Pusporini Rahardjo, Setyo Sri Rahayu, Putu Sri Rahmatika Nur Aini Ratih Puspita Febrinasari Ratna Dewi Kumalasari, Ratna Dewi Ratri, Maika RB. Soemanto Rita Adriani Benya Adriani Rofana Aghniya Rohmah, Isna Nur Rohmani, Alfiana Nur Rusdiyanti, Yunita Salamah, Siti Nafi'atus Sapja Anantanyu, Sapja Shinta Shinta Shinta Sholihah, Anisa Asri Siregar, Attila Yulaicha Advendila Siti Munawaroh Soemanto, RB Subiyanto, Achmad Arman Suciati, Ony Sukandriani Utami Sulahyuningsih, Evie Sumardiyono Sumardiyono Sutanto, Alfiani Vivi Syahbaniar, Desi Syamsiar, Syamsiar Tri Puji Pangesti Uki Retno Budihastuti Ulfah Hidayati Uliyanti Uliyanti, Uliyanti Umar, Alwan Dhafi Vitri Widyaningsih Wahyudi, Anwar Wicaksono, Emirza Nur Widayati, Anis Nur Widiantoro, Reza Widyarahma, Amanda Yatty Destani Sandy Yohan Yuanta, Yohan yulia lanti retno dewi Yulia Sari Yuniarti Karunia, Yuniarti Zainal, Dwi Trisnawati