Idi Setyobroto
Jurusan Gizi Poltekkes Kemenkes Yogyakarta

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Kajian Variasi Pengolahan Teh Daun Sirsak, Sifat Fisik, Organoleptik Dan Kadar Vitamin E Saila Maharani; Idi Setyobroto; Joko Susilo
Jurnal Teknologi Kesehatan (Journal of Health Technology) Vol. 13 No. 2 (2017): September
Publisher : POLTEKKES KEMENKES YOGYAKARTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (487.565 KB) | DOI: 10.29238/jtk.v13i2.10

Abstract

Soursop leaf tea is a beverage product that has a high antioxidant consistency, so that many benefits are obtained whentaking it. It can be a healthy alternative beverage by knowing the best processing method and the content of soursop leaves.Soursop leaf contains vitamin E of 12.05 g / 100gr, it also has other steroid / terpenoids, flavonoids, coumarin, alkaloids andtannins. Flafonoid has functions as antioxidant for cancer, anti-microbial, anti-virus regulator of photosynthesis and plantgrowth regulator. The highest nutrient the soursop leaf is vitamin E so it is beneficial for health. The purpose of this study is todetermine the best processing method and know the content of soursop leaf tea processing and this study aims to determinethe different variation in processing soursop leaf tea reviewed from the physical characteristic, the organoleptic characteristicand vitamin E of the product.This type of research was Random Simple (US) using two treatments, each treatment was done with twice repetition andthree times of the experiment so it had 18x experimental unit. The data of the physical characteristic were analyzeddescriptively and the organoleptic characteristic data were analyzed with the Kruskal-Wallis test while the data of vitamin Elevel were analyzed descriptively. The results of the physical characteristics showed that tea has dark brown color, distinctivearoma of soursop leaves and a very bitter taste. The organoleptic characteristic resulted the most preferred color was frombrewed soursop leaf tea, the best taste was from boiled soursop leaf tea and the most preferred aroma was from boilingprocess. The highest level of vitamin E was tea powder that had not been processed into drinks. The conclusion from thisstudy is the best variation of soursop leaf tea processing on the physical properties (color, aroma, flavor) organolepticproperties (color, aroma, flavor) and vitamin E is the boiling process.
Model Pengelolaan Penanggulangan Masalah Kurang Energi Protein Berbasis Pemberdayaan Masyarakat Di Desa Girirejo Kecamatan Imogiri Kabupaten Bantul Abidillah Mursyid; Idi Setyobroto; Waryana Waryana
Jurnal Teknologi Kesehatan (Journal of Health Technology) Vol. 12 No. 1 (2016): Maret
Publisher : POLTEKKES KEMENKES YOGYAKARTA

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Abstract

Protein energy malnutrition (PEM) is one of the nutritional problems in children in Indonesia. Results of basic medical research in 2013 showed that the prevalence of average malnutrition at national level was 6.65%, stunting was 18.5 %, and under-weight was 13.3 % (Riskesdas, 2010). In Yogyakarta Province the average 0.7 % prevalence of malnutrition, nutritional status is very short at 10.2 %, and the nutritional status of a very thin 2.6 % ( DIY Health Of?ce , 2010). Protein energy malnutrition problems in toddlers impact on the quality of Indonesia's young generation as the future generation, so it needs serious treatment. This study aims to create a long-term management model on nutrition improvement program. In particular, this study aims to analyze the role of local government in managing public nutrition improvement effort, to analyze community participation, and to develop management models of community-based nutrition program. This study was an observational study with qualitative approach. Design approach of this research was a case study. The study population was a group of villagers with activity to overcome protein energy malnutrition problem. The research sample of respondents was taken purposively. Sample size was determined by saturation. The data collected were the role of Girirejo local government, community participation, and the type of activity to overcome protein energy malnutrition problems. Data were analyzed interactively and simultaneously. The success of the program to overcome protein energy malnutrition problem in the Girirejo village was in?uenced by the local government's role in guiding community, and the role of government Sub District Imogiri, especially Imogiri I Health Centre. Internally the role of government in?uenced the increase of community participation and empowerment. The role of Girirejo local government was motivating, disseminating information, providing examples, raising awareness, guiding, mobilizing the community, facilitating and allocating resources. Meeting forum used to motivate Girirejo citizens was done through PKK (Family Wealth Education) meeting, household organisation, integrated service post, farmer groups, and yasinan (religious) meeting. The head of village and the head of public welfare department were the role model in guiding and managing program to overcome protein energy malnutrition problem.
PENGARUH PEMBERIAN INFUSED WATER KURMA TERHADAP PERUBAHAN KADAR KALIUM PADA MAHASISWA POLTEKKES KEMENKES YOGYAKARTA DENGAN PREHIPERTENSI Safia Wahyu Pratiwi; Weni Kurdanti; Idi Setyobroto
Medika Respati : Jurnal Ilmiah Kesehatan Vol 16, No 3 (2021)
Publisher : Universitas Respati Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (632.261 KB) | DOI: 10.35842/mr.v16i3.520

Abstract

Effect of Infused Water Dates to Change Potassium Levels in The Students of Yogyakarta Ministry of Health with Prehypertension Background. Hypertension not only occurs in the age of adulthood or elderly but can occur from adolescent age. Riskesdas results in 2018, the prevalence of hypertension at age ≥ 18 years in Indonesia showed an increase from the year 2013 which is from 25.8% to 34.1%. According to research, serum potassium levels in patients with hypertension are lower than those with normal blood pressure. Dates can be used as alternative hypertension treatment, one example is made infused water. The introduction of infused water dates is one way to increase the intake of potassium as well as potassium levels in the blood so it is hoped that the increased intake can lower blood pressure. Objectives. To determine the influence of infused water dates on the change of potassium levels in the students of Yogyakarta Kemenkes Poltekkes. Method. This research is quasi experiment by using one group before and after. The research took place in February 2020. The research population is the level student of the Poltekkes Kemenkes Yogyakarta, with a sample of 21 people. Data analysis using Wilcoxon test. Results. Average levels of potassium before intervention is 4,024 ± 0,4847 and average levels of potassium after intervention is 4,276 ± 0,2322. The results showed the influence of infused water dates on potassium levels (P = 0,002).  Conclusion: There is the influence of infused water dates on the change of potassium levels in students.