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All Journal Jurnal Gizi dan Pangan Jurnal Gizi Jurnal Kebidanan Media Ilmu Keolahragaan Indonesia Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Pengabdian Masyarakat Kebidanan JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA Sports Medicine Curiosity Journal JSSF : Journal of Sport Science and Fitness
Yuliana Noor Setiawati Ulvie
Program Studi Ilmu Gizi Universitas Respati Yogyakarta
Humanities Dentistry Education Health Professions Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

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Journal : Jurnal Gizi

 1 
Hubungan Tingkat Konsumsi Protein, Zinc, dan Vitamin C dengan Produktivitas Kerja Wanita pada Tenaga Pemetik Teh di PT Duta Agrinti Karanganyar Kabupaten Tegal Ulwiyah, Nela Alfiyatul; Ulvie, Yuliana Noor Setiawati; Handasari, Erma; Kusuma, Hapsari Sulistya
Jurnal Gizi Vol 12, No 1 (2023): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.12.1.2023.1-11

Abstract

Tea picking workers are a population who often perform physical activities in a hot environment for a long time so that they have the potential to experience lack of fluids and intake due to excessive sweating or exertion. The low work productivity of each individual is influenced by poor nutritional status and health status. Therefore, efforts to improve the quality of human resources are one of the important things for increasing the work productivity of an employee or employee according to WHO. The purposeof this study was to determine the relationship between the level of consumption of protein, zinc, and vitamin C with work productivity of tea pickers at PT. Duta Agrinti. This type of research is analytical researchwith a cross sectional study design. The sampling technique used the Simple Purposive Sampling method with a sample size of 46 respondents. Data collection of protein, zinc, and vitamin C consumption levelswas obtained from filling out the Recall form 2x24 hours for 2 days not consecutively, and work productivity was obtained from observation sheets of tea pick weighing results. The data normality test used the Kolmogorov-Smirnov test while the relationship test used the Rank Spearman correlation test. There were 93.5% of respondents who picked tea had a weight deficit level of protein consumption, with an average of 75,92% ± 26,89. About 93.5% of respondents who picked tea had a low zinc consumption level, with an average of 53.93% ± 19.29. About 95.7% of respondents who picked tea had a low level of vitamin C consumption, with an average of 22.31% ± 32.13. About 23.9% of respondents who picked tea had low work productivity, with an average of 6.58 kg / hour ± 2.33. There is a relationship between the level of protein consumption and the level of zinc consumption with the work productivity of women who pick tea. There is no correlation between the level of vitamin C consumption and the work productivity of women who pick tea (p=0,177). Keywords: Productivity of Tea Pickers, Protein, Zinc, Vitamin C.
Makronutrien, kadar air dan kadar abu tepung uwi ungu dengan metode pemotongan menggunakan parut dan pisau slicer Sunarti, Sunarti; Bintanah, Sufiati sufiati; Safitri, Rosyida Awalia; Marfuah, Dewi; Ulvie, Yuliana Noor Setiawati
Jurnal Gizi Vol 13, No 2 (2024): Jurnal Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.13.2.2024.94-100

Abstract

ABSTRACT Background: Purple yam is a type of tuber in Indonesia which has the distinctive characteristics of large fruit and purple flesh. The modification of purple yam into a flour product is intended to extend the shelf life and facilitate substitution for product diversification. This research aims to analyze macronutrients consisting of energy, carbohydrates, protein fat, water content and ash content. Method: Experimental research design by dividing uwi based on the cutting method using a grater and slicer knife. Drying using solar temperature. Sieve using a 100 mesh sieve. Fat analysis uses the Soxlet method, protein uses the Kjeidahl method, carbohydrates use the by difference method, water content uses the thermogravimetric method and ash content uses the dry method. Results: The results of the research show that purple yam flour which is cut by grating has an energy content of 320.22 kcal, carbohydrates 77.79%, protein 3.34%, fat 0.70%, water content 8.65% and ash content 3. 88 %. Meanwhile, the cutting method with a slicer knife has an energy content of 321.80 kcal, carbohydrates 78.49%, protein 3.52%, fat 0.5%, water content 9.15 and ash content 3.45. Conclusion: The cutting method using a grater produces higher fat content and ash content, while the cutting method using a slicer knife provides higher carbohydrate, protein, water and energy content. Key words: Macronutrients, water content, ash content, purple yam flour, grated, slicer knife 
Co-Authors Abdul Rohman Ali Rosidi Ayuningtyas, Annisa Azizah Julianti, Azizah Bintanah, Sufiati sufiati Dewi Marfuah Dewi, Vania Alvita Handasari, Erma Hapsari Sulistya Kusuma Jauharany, Firdananda Fikri Karimulloh, Ali Akbar Labtrobdiba, Zahra Melati, Sekar Muskatim, Mustakim Nabila, Aphrodhit Justicia Nintyasari Mustika, Dian Retno Pangastuti Ria Purnawian Sulistiani, Ria Purnawian Safitri, Rosyida Awalia Siti Nurjanah Sufiati Bintanah Sulistiani, Ria Purniawan Sunarti Ulwiyah, Nela Alfiyatul