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Hubungan lama terdiagnosa diabetes dan kadar glukosa darah dengan fungsi kognitif penderita diabetes tipe 2 di Jawa Timur Tsalissavrina, Iva; Tritisari, Kanthi Permaningtyas; Handayani, Dian; Kusumastuty, Inggita; Ariestiningsih, Ayuningtyas Dian; Armetristi, Fannisa
AcTion: Aceh Nutrition Journal Vol 3, No 1 (2018): AcTion Vol 3 No 1 Tahun 2018
Publisher : Jurusan Gizi Politeknik Kesehatan Kemenkes Aceh

Diabetes Melitus merupakan penyakit yang bisa menyebabkan resiko gangguan kognitif melalui gangguan pada pembuluh darah termasuk diantaranya pembuluh darah di otak. Lama menderita DM dan kadar glukosa darah akan mempengaruhi fungsi kognitif penderita DM. Skrining fungsi kognitif diperlukan untuk pencegahan komplikasi seperti penyakit alzheimer. Tujuan penelitian ini menganalisisÂ hubungan lama terdiagnosa DM, Kadar Glukosa Darah dengan fungsi kognitif penderita DM Tipe 2 di Jawa Timur. Metode penelitian ini deskriptif observasional dengan pendekatan cross sectional. Skrining fungsi kognitif dengan Montreal Cognitive Assessment â€“ versi Indonesia (MoCA â€“ INA) dan glukometer untuk pengukuran kadar glukosa darah puasa (GDP) dan glukosa darah 2 jam PP(GD2JPP). Hasil uji chi square pada skor uji kognitif menggunakan MoCA dengan lama terdiagnosa DM tidak mempunyai hubungan (p=0,858). Demikian juga nilai chi square padaÂ skor uji kognitifÂ dengan kadar GDPÂ dan GD2JPP menunjukkan tidak ada hubungan (p=0,376 dan p=0,144). Sedangkan uji korelasi menunjukkan nilai yang signifikan untuk GDP2JPP ( p=0,015) dan adanya nilai koefisien korelasi negatif (-0,191).. Kesimpulan terdapat korelasi antara GD2JPP dengan penurunan fungsi kognitif. Semakin tinggi nilai GD2JPP maka semakin terganggu fungsi kognitif penderita DM tipe 2.Kata kunci:Â Lama terdiagnosa DM, Kadar glukosa darah, fungsi kognitif, MoCAÂ Diabetes Mellitus is a disease that can cause the risk of cognitive impairment through disorders of the blood vessels including blood vessels in the brain. Long-suffering from DM and blood glucose levels affect the cognitive function of patients with DM. Cognitive function screening is necessary for the prevention of complications such as Alzheimer's disease. The purpose of this study to analyze the relationship diagnosed DM, Blood Glucose Level with cognitive function of Type 2 DM patients in East Java. This research method is descriptive observational with a cross-sectional approach. Screening for cognitive function with the Montreal Cognitive Assessment - Indonesian version (MoCA - INA) and glucometer for fasting glucose (GDP) and blood glucose 2 hours PP (GD2JPP). Chi-square test results in cognitive test scores using MoCA with long diagnosed DM did not have a relationship (p = 0.858). Likewise, the chi-square value in the cognitive test scores with GDP and GD2JPP levels showed no relationship (p = 0.376 and p = 0.144). While the correlation test showed a significant value for GDP2JPP (p = 0.015) and the value of negative correlation coefficient (-0.191). Conclusion there is a correlation between GD2JPP with decreased cognitive function. The higher the GD2JPP value the more disturbed the cognitive function of patients with type 2 diabetes mellitus.Keywords:Â Duration of diabetes, glucose level, cognitive function, MoCA

PENGARUH PEMBERIAN DIET TINGGI KARBOHIDRAT DIBANDINGKAN DIET TINGGI LEMAK TERHADAP KADAR TRIGLISERIDA DAN HDL DARAH PADA Rattus novergicus galur wistar Tsalissavrina, Iva; Wahono, Djoko; Handayani, Dian
Jurnal Kedokteran Brawijaya Vol 22, No 2 (2006)
Publisher : Fakultas Kedokteran Universitas Brawijaya

ABSTRACTÂ The improving social welfare and food availability has created a shift of consumption pattern that leads to high-fat foodsand low-complex carbohydrate, especially the fibrous foods. Â As we know,carbohydrate has been considered as the safecomponent of foods, therefore, it is recommended to be consumed more. Recently, more experts have started to thinkabout the role of carbohydrate and the emergence of atherosclerosis. The Purpose of the research was to know the riskof high carbohydrate diet application compared to high fat blood triglyceride diet content and high Density Lipoprotein.Complete random design and Post Test Only Control Group was used in this research. Statistic test one way Anova wasused to know the difference resulted from diet aplication, and the situation of the difference continued Â by Tukey Â Test.The Value of Triglyceride is measured by using Calorimetric Enzymatic test â€“ Glycerol 3 Phosphate â€“oxidase methodsand the value of HDL is measured by using Cholesterol Hydrolise â€“ oxidase methods. Â The result showed that the highestvalue of triglyceride were on the high fat diet group ( 169 mg/dl), followed by high carbohydrate diet ( 130,2 mg/dl) and thelowest was normal diet (81,2 mg/dl). The lowest value of HDL were on the normal diet group (32,7 mg/dl), followed byhigh fat diet (34,2 mg/dl) and the highest was high carbohydrate diet (38,4 mg/dl). The result of the statistical test over the

Distribusi Isoflavon dan Aktivitas Antioksidan Pada Kecambah Koro Pedang Putih (Canavalia Ensiformis L. (DC)) tsalissavrina, Iva; Murdiati, Agnes; Raharjo, Sri; Arsanti Lestari, Lily
Indonesian Journal of Human Nutrition Vol. 9 No. 2 (2022)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2022.009.02.7

Isoflavon merupakan kelompok senyawa isoflavonoid dengan fungsi fisiologis yang bermanfaat bagi tubuh manusia. Bioaktivitas fisiologis isoflavon berasal dari potensinya sebagai antioksidan dan fungsinya yang bermanfaat bagi kesehatan seperti antikanker, antidiabetes, dan antiinflamasi. Isoflavon dalam bentuk tak terkonjugasi atau aglikon dianggap lebih aktif daripada bentuk glukosida. Sprouting merupakan salah satu metode pengolahan untuk meningkatkan bioavailabilitas isoflavon dengan mengubah isoflavon dari glukosida menjadi bentuk aglikon. Pada penelitian ini profil isoflavon dan aktivitas antioksidan yang dipengaruhi oleh perkecambahan selama 48 jam dilakukan pada bagian kecambah yaitu kotiledon (KTL) dan hipokotil (HPL). Hasil penelitian ini menunjukkan bahwa bagian hipokotil mengandung isoflavon aglikon lebih tinggi daripada bagian kotiledon, terutama daidzein. Aktivitas antioksidan dilakukan dengan metode scavenging radikal DPPH (1,1-diphenyl-2-picrylhydrazyl) untuk ekstrak bagian kecambah seperti kotiledon dan hipokotil. Hipokotil memiliki kapasitas antioksidan tertinggi (nilai IC50 1839,113 ppm), yang secara signifikan lebih baik dari kotiledon dan memiliki perbedaan yang signifikan (p<0,05). Perkecambahan meningkatkan aktivitas antioksidan dan kadar isoflavon yang lebih tinggi di hipokotil, terutama untuk isoflavon daidzein.

Instant Rice Analog Soybean Edamame and Seaweed: Antioxidant Activity and Color Intensity Studies Micho Widyanto, Rahma; Ath-Thayyiba Utomo, Salsabil; Ayu Istifiani, Lola; Sarita Rahmawati, Irma; Tsalissavrina, Iva; Dian Nurhayati, Aprinia
MEDIA ILMU KESEHATAN Vol 14 No 1 (2025): Media Ilmu Kesehatan
Publisher : Universitas Jenderal Achmad Yani Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30989/mik.v14i1.1453

Background: Rice is the most significant carbohydrate source of calories consumed throughout the world. Excessive consumption of rice is associated with the risk of Type 2 Diabetes Mellitus (T2DM). Analog instant rice made from edamame soybeans and seaweed can be used as an alternative for T2DM patients. Natural sources of antioxidants, such as those found in edamame soybeans and seaweed, can effectively reduce complications caused by diabetes.Objective: This research aimed to determine the value of antioxidant activity and colour intensity and also relationship between the two parameters.Methods: This research used a Completely Randomized Design, using 3 replications with control treatment: P1 (commercial instant white rice), and 3 treatments: P2;P3;P4 with percentage of edamame and seaweed flour= 40:60, 50:50, 60:40, repectively. Antioxidant activity and color intensity assay was conducted using the D.P.P.H. method and Hunter's Lab Colorimetric System.Results: The results showed that the highest antioxidant activity was shown in P4 with an IC50 value of 284.3±18.9 µg/mL. The highest value for the brightness, redness, and yellowness was obtained at P2, P4, and P3, respectively. Conclusion: The correlation test results showed no relationship between the colour intensity test parameters and the antioxidant activity in samples

Distribusi Isoflavon dan Aktivitas Antioksidan Pada Kecambah Koro Pedang Putih (Canavalia Ensiformis L. (DC)) tsalissavrina, Iva; Murdiati, Agnes; Raharjo, Sri; Arsanti Lestari, Lily
Indonesian Journal of Human Nutrition Vol. 9 No. 2 (2022)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2022.009.02.7

Isoflavon merupakan kelompok senyawa isoflavonoid dengan fungsi fisiologis yang bermanfaat bagi tubuh manusia. Bioaktivitas fisiologis isoflavon berasal dari potensinya sebagai antioksidan dan fungsinya yang bermanfaat bagi kesehatan seperti antikanker, antidiabetes, dan antiinflamasi. Isoflavon dalam bentuk tak terkonjugasi atau aglikon dianggap lebih aktif daripada bentuk glukosida. Sprouting merupakan salah satu metode pengolahan untuk meningkatkan bioavailabilitas isoflavon dengan mengubah isoflavon dari glukosida menjadi bentuk aglikon. Pada penelitian ini profil isoflavon dan aktivitas antioksidan yang dipengaruhi oleh perkecambahan selama 48 jam dilakukan pada bagian kecambah yaitu kotiledon (KTL) dan hipokotil (HPL). Hasil penelitian ini menunjukkan bahwa bagian hipokotil mengandung isoflavon aglikon lebih tinggi daripada bagian kotiledon, terutama daidzein. Aktivitas antioksidan dilakukan dengan metode scavenging radikal DPPH (1,1-diphenyl-2-picrylhydrazyl) untuk ekstrak bagian kecambah seperti kotiledon dan hipokotil. Hipokotil memiliki kapasitas antioksidan tertinggi (nilai IC50 1839,113 ppm), yang secara signifikan lebih baik dari kotiledon dan memiliki perbedaan yang signifikan (p<0,05). Perkecambahan meningkatkan aktivitas antioksidan dan kadar isoflavon yang lebih tinggi di hipokotil, terutama untuk isoflavon daidzein.

Nutritional Quality, pH, and Sensory Acceptance of Lactobacillus plantarum Soft Cheese Lola Ayu Istifiani; Widyanto, Rahma Micho; Tsalissavrina, Iva; Irma Sarita Rahmawati; Razinah Sharif; Velisia, Lola Saritama Amarsya; Pineda, Aliyyah Bunga Teratai Putri; Luh Asmi Arisanty Dewi; Aisyah Washfa Muthi’ah
Indonesian Journal of Human Nutrition Vol. 13 No. 1 (2026)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2026.013.01.5

The increasing prevalence of non-communicable diseases in Indonesia, especially hypercholesterolemia, has raised awareness of healthy lifestyles and food choices, including probiotic cheese. The development of probiotic cheese is therefore important, especially in terms of nutritional quality, pH, and sensory characteristics. This study aimed to develop probiotic soft cheese using Lactobacillus plantarum FNCC 0026 and to assess its nutritional quality through proximate analysis, pH measurement, and sensory acceptance. A randomized block design was applied with four treatment levels of Lactobacillus plantarum FNCC 0026 (0%, 5%, 10%, and 20%). Nutritional composition was analyzed using proximate methods, pH was measured using a pH meter, and sensory evaluation was conducted under blinded conditions involving 40 panelists. The results showed that starter concentration significantly affected nutritional quality, pH, and sensory properties of probiotic soft cheese. Increasing probiotic levels increased moisture content (55.11±4.02) and pH values (6.50±0.15), while reducing carbohydrate content (1.23±1.48), whereas protein, fat, ash, and energy contents remained relatively stable. Higher probiotic concentrations reduced acceptability in terms of taste, texture, and overall appearance, while moderate concentrations resulted in a more balanced quality and higher consumer acceptance. In conclusion, the 5% Lactobacillus plantarum FNCC 0026 formulation produced the most favorable balance of nutritional quality, pH stability, and sensory acceptance.

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