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Ocichips (Ocimum sanctum Chips): Pengembangan Snack Pengontrol Trigliserida dan High Density Lipoprotein pada Tikus Model Diabetes Melitus Rahma, Amalia; Rahmi, Yosfi
Majalah Kesehatan FKUB Vol 1, No 1 (2014)
Publisher : Faculty of Medicine Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (464.903 KB)

Diabetes merupakan salah satu masalah kesehatan yang paling serius dengan penderita sebanyak 150 juta pada tahun 2003 dan diperkirakan akan meningkat menjadi 333 juta pada 20 tahun kedepan. Ocimum sanctum atau kemangi merupakan tanaman perdu yang mudah ditemuiÂ dan minyak atsirinya mengandung eugenol yang tinggi. Penggorengan vakum adalah suatu metode pengurangan kadar minyak pada produk sambil tetap mempertahankan kandungan zat gizi dari bahan untuk membuat produk. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian OciChips terhadap kadar trigliserida dan HDLÂ pada tikus model DM. Penelitian ini dilakukan di laboratorium farmakologi FKUB dengan menggunakan desain true experimental laboratory. Metode yang digunakan yaitu randomized posttest only controlled group design. Rancangan penelitian yang dipakai adalah rancangan acak kelompok (RAK). Tikus dibagi menjadiÂ kontrol negatif, kontrol positif dan OciChips resep (kemangi: tepung terigu: tepung tapioka) formula 1 (15:70:15), formula 2 (17,5:75:17,5) dan formula 3 (20:60:20). Induksi diabetes menggunakan STZ. Produk OciChips dievaluasi dengan uji proksimat . Tikus kemudian dievaluasi kadar Trigliserida dan HDL. Penelitian ini menunjukkan bahwa pemberian OciChips dosis 1, 2, dan 3 terbukti mampu menghambat kenaikan, trigliserida Â (p = 0.000), dan memicu peningkatan kadar HDL (p = 0.001) dibandingkan tikus diabetes tanpa terapi. OciChips dosis 3 (20:60:20) yang digoreng vakum terbukti memiliki kadar lemak yang lebih rendah dan kandungan volatil yang lebih tinggi. Dengan demikian dapat dikembangkan lebih lanjut penggunaan OciChips untuk menghambat peningkatan trigliserida dan meningkatkan kadar HDL pada penderita diabetes.Â Kata kunci : High density lipoprotein (HDL), Trigliserida,Ocimum sanctum.

THE SENSORY EVALUATION ON PUMPKIN ICE CREAM THAT FORMULATED BY RED DRAGON FRUIT Prayitno, Sutrisno Adi; Rahma, Amalia
Food Science and Technology Journal (Foodscitech) Vol 2, No 2 (2019)
Publisher : Universitas Dr Soetomo

The types of fruit that are often used in functional foods are pumpkin and red dragon fruit. Pumpkin contains high levels of beta-carotene and proved to be useful in mobilizing iron reserves in the body in haemoglobin synthesis. On the other hand, the ingredients in dragon fruit is almost the same as pumpkin, which contains iron elements that play a role in the formation of blood, namely in the synthesis of haemoglobin. The existence of pumpkin and red dragon fruit can be processed into functional food. One of the functional food products is ice cream. The purpose of the study was to find out the organoleptic quality of pumpkin ice cream that formulated with red dragon fruit. The sensory evaluation on ice cream was carried out by hedonic test. The proportion of comparisons between pumpkin and dragon fruit used was four treatments. Treatment A is 100% : 0%, treatment B is 80% : 20%, treatment C is 50% : 50% and treatment D is 60% : 40%. In sensory evaluation using untrained panellists. The determination of the best formulation on the product is obtained from the average value of the highest overall acceptability. The hedonic results show that the pumpkin ice cream and dragon fruit formulations are generally accepted (colour, smell, taste and texture) with the category is likes. In terms of colour, texture and smell the most preferred by untrained panellists is in the C formulation (50 %: 50%). In terms of taste, the panellists preferred in D formulation (60%, 40%). By this, it can be concluded that the best formulation that can be recommended is in the C treatment by the proportion of 50 %: 50% pumpkin and red dragon fruit.

The Sensory Evaluation on Pumpkin Ice Cream that Formulated by Red Dragon Fruit Prayitno, Sutrisno Adi; Rahma, Amalia
Food Science and Technology Journal (Foodscitech) Vol 2 No 2 (2019)
Publisher : Universitas Dr Soetomo

The types of fruit that are often used in functional foods are pumpkin and red dragon fruit. Pumpkin contains high levels of beta-carotene and proved to be useful in mobilizing iron reserves in the body in haemoglobin synthesis. On the other hand, the ingredients in dragon fruit is almost the same as pumpkin, which contains iron elements that play a role in the formation of blood, namely in the synthesis of haemoglobin. The existence of pumpkin and red dragon fruit can be processed into functional food. One of the functional food products is ice cream. The purpose of the study was to find out the organoleptic quality of pumpkin ice cream that formulated with red dragon fruit. The sensory evaluation on ice cream was carried out by hedonic test. The proportion of comparisons between pumpkin and dragon fruit used was four treatments. Treatment A is 100% : 0%, treatment B is 80% : 20%, treatment C is 50% : 50% and treatment D is 60% : 40%. In sensory evaluation using untrained panellists. The determination of the best formulation on the product is obtained from the average value of the highest overall acceptability. The hedonic results show that the pumpkin ice cream and dragon fruit formulations are generally accepted (colour, smell, taste and texture) with the category is likes. In terms of colour, texture and smell the most preferred by untrained panellists is in the C formulation (50 %: 50%). In terms of taste, the panellists preferred in D formulation (60%, 40%). By this, it can be concluded that the best formulation that can be recommended is in the C treatment by the proportion of 50 %: 50% pumpkin and red dragon fruit.Â

The Sensory Evaluation on Pumpkin Ice Cream that Formulated by Red Dragon Fruit Prayitno, Sutrisno Adi; Rahma, Amalia
Food Science and Technology Journal (Foodscitech) Vol. 2 No. 2 (2019)
Publisher : Universitas Dr Soetomo

The types of fruit that are often used in functional foods are pumpkin and red dragon fruit. Pumpkin contains high levels of beta-carotene and proved to be useful in mobilizing iron reserves in the body in haemoglobin synthesis. On the other hand, the ingredients in dragon fruit is almost the same as pumpkin, which contains iron elements that play a role in the formation of blood, namely in the synthesis of haemoglobin. The existence of pumpkin and red dragon fruit can be processed into functional food. One of the functional food products is ice cream. The purpose of the study was to find out the organoleptic quality of pumpkin ice cream that formulated with red dragon fruit. The sensory evaluation on ice cream was carried out by hedonic test. The proportion of comparisons between pumpkin and dragon fruit used was four treatments. Treatment A is 100% : 0%, treatment B is 80% : 20%, treatment C is 50% : 50% and treatment D is 60% : 40%. In sensory evaluation using untrained panellists. The determination of the best formulation on the product is obtained from the average value of the highest overall acceptability. The hedonic results show that the pumpkin ice cream and dragon fruit formulations are generally accepted (colour, smell, taste and texture) with the category is likes. In terms of colour, texture and smell the most preferred by untrained panellists is in the C formulation (50 %: 50%). In terms of taste, the panellists preferred in D formulation (60%, 40%). By this, it can be concluded that the best formulation that can be recommended is in the C treatment by the proportion of 50 %: 50% pumpkin and red dragon fruit.Â

PENGUKURAN INDEKS GLIKEMIK PANGAN MODIFIKASI SNACKBERBAHAN DASAR IKAN GABUS (Chana micropeltes) DAN DAUN KENIKIR(Cosmos caudatus) Diana Oktavia Ningrum; Hisanatul Hafidhoh Hafidhoh; Nur Habibatus Sholiha; Rosydah Nuraini; Ristiawati .; Amalia Rahma
Ghidza Media Jurnal Vol 4 No 1 (2022): GHIDZA
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v4i1.4784

Tujuan penelitian untuk mengetahui nilai indeks glikemik pada modifikasi snack. Metode pengukuran nilai indeks glikemik dilakukan dengan membandingkan luas area dibawah kurva respon glukosa darah terhadap snack chanmos chips dibandingkan dengan luas area bawah kurva respon glukosa darah terhadap glukosa murni. Jumlah porsi pangan uji diberikan 43 gram dan pangan acuan diberikan 27 gram masing-masing pangan yang diberikan memiliki 25 gram karbohidrat. Hasil rata-rata perhitungan kurva interval dengan luas area segitiga dan luas area trapesium respon glukosa darah pangan acuan dan pangan uji 26,3% kategori rendah. Kadar indeks glikemik yang rendah dapat dipengaruhi oleh beberapa faktor antara lain jenis pati yang digunakan atau perbandingan amilosa dan amilopektin pada produk pangan, proses pengolahan, kandungan antioksidan, kandungan protein, kandungan lemak, kandungan serat.

GAMBARAN POLA KONSUMSI ENERGI DAN ZAT GIZI MAKRO PENYANDANG DIABETES MELLITUS TIPE 2 USIA 35– 65 TAHUN Nur Habibatus Sholihah; Diana Oktavia Ningrum; Hisanatul Hafidhoh; Rosydah Nur Aini; Ristiawati Ristiawati; Amalia Rahma
Ghidza Media Jurnal Vol 4 No 2 (2023): GHIDZA
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v4i2.5249

Diabetes mellitus adalah penyakit yang ditandai dengan kadar gula darah melebihi normal yaitu kadar gula darah sewaktu lebih dari 200 mg/dl, dan kadar gula darah puasa melebihi 126 mg/dl. Dampak dari hiperglikemia yang ditimbulkan terjadi dari waktu ke waktu dapat menyebabkan kerusakan berbagai sistem tubuh. Pola makan yang tidak teratur sering terjadi pada masyarakat saat ini dan dapat menyebabkan terjadinya peningkatan jumlah penyakit degeneratif, salah satunya adalah penyakit diabetes mellitus. Penelitian ini memiliki tujuan untuk mengetahui pola konsumsi energi dan zat gizi makro pada penyandang diabetes mellitus dengan menggunakan estimated food record. Metode pengukuran pola konsumsi pangan energi dan zat gizi makro pada penelitian ini menggunakan kuisioner food record. Jumlah responden yang diteliti sebanyak 20 orang penyandang diabetes. Penelitian ini dilakukan selama 14 hari dengan mencatat seluruh makanan utama dan makanan selingan yang dikonsumsi selama 24 jam. Hasil rata-rata pemenuhan energi, protein dan karbohidrat menujukkan kurang dari kebutuhan total ( kurang dari 80%). Hal tersebut dimungkinkan karena penyakit tersebut telah dialami responden dalam jangka waktu yang lama. Sehingga membuat penyandang diabetes mellitus terbiasa untuk membatasi konsumsinya. Untuk rata-rata pemenuhan lemak sudah mencukupi kebutuhan.

HUBUNGAN POLA MAKAN DAN STATUS GIZI TERHADAP KADAR HEMOGLOBIN MAHASISWI FAKULTAS KESEHATAN UNIVERSITAS MUHAMMADIYAH GRESIK. Yasirotul Hikmah; Dwi Novri Supriatiningrum; Amalia Rahma
Ghidza Media Jurnal Vol 4 No 2 (2023): GHIDZA
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v4i2.4629

Indonesia has health problems that still often occur, especially in women of childbearing age, namely a lack of red blood cells or can be called anemia caused by nutrient intake. The problem of anemia, especially in women of childbearing age, has a bad impact on the sufferer and the generation to be born. This study aims to determine the relationship between diet and nutritional status to hemoglobin levels in college of the Faculty of Health, University of Muhammadiyah Gresik. The type of research is obvarsional analytics with a cross sectional approach. A total of 85 samples were taken using purposive sampling techniques. Data analysis using the spearman rank test, dietary data collection was carried out day food konsumtionbsurvey with repeated 24-h-recall and food freques method. the data of nutritional status was determined by measurment of body mass index, hemoglobin levels were obtained by hemoglobin examination using digital easy touch. The results of the spearman rank correlation test on the dietary intake variable showed a p-value result of <0.05 which means that there was a relationship of diet to hemoglobin levels, and in the nutritional status variable, it shows a p-value result of >0.05 which means that there is no relationship of nutritional status to hemoglobin levels. There is a relationship between diet and hemoglobin levels, contrasts with food intake, the correlation of nutritional status and hb level showed not significant (p-value >0,05). there is no relationship between nutritional status and hemoglobin levels in students of the Faculty of Health, University of Muhammadiyah Gresik.

THE RELATIONSHIP BETWEEN NUTRITIONAL STATUS AND BREAKFAST HABITS ON ACADEMIC ACHIEVEMENT IN CHILDREN ELEMENTARY SCHOOL SDN SUKOREJO SIDAYU GRESIK Ningsih, Betty Cahya; Rahma, Amalia; Ariestiningsih, Eka Srirahayu
Ghidza Media Jurnal Vol 5 No 2 (2024): Ghidza Media Jurnal
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v5i2.8328

Breakfast is an important activity before carrying out activities in the morning and contributes around 15% - 30% of daily calorie needs. Breakfast starts from 06.00 until 09.00 in the morning. This study aims to determine the relationship between nutritional status and breakfast habits in elementary school children at SDN Sukorejo Sidayu Gresik. This research was conducted on 33 students in grades V and VI. The measuring tools used in this research were questionnaires, report card grades, and anthropometric data. Data analysis was carried out using the Spearman Rank test. Results: (51,5%) of respondents often consumed breakfast habits and (48,5%) respondents rarely consumed breakfast habits. The results show that there is no relationship between nutritional status and academic achievement (sig of 0.962). And there is no relationship between breakfast habits and academic achievement (sig of 0.357). So it can be concluded that respondents with breakfast frequency categories are often spread across the good and fair performance categories.

Hubungan Pola Konsumsi Sayur Buah terhadap Frekuensi ISPA dan Status Gizi Balita Desa Randuboto Hediana, Zalzabila; Rahma, Amalia; Mulyani, Endah
Ghidza Media Jurnal Vol 5 No 2 (2024): Ghidza Media Jurnal
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v5i2.7483

Asupan nutrisi, ciri-ciri tubuh yang unik, dan faktor lingkungan semuanya berkontribusi terhadap status gizi seseorang, yang pada gilirannya menunjukkan kesehatan mereka secara umum. Infeksi saluran pernafasan akut hanyalah salah satu contoh bagaimana penyakit dapat berdampak pada kesehatan seseorang. Buah-buahan dan sayuran adalah cara terbaik untuk mencegah ISPA dan masalah gizi karena kaya akan vitamin, mineral, dan serat. Kondisi gizi masyarakat Desa Randuboto, Kecamatan Sidayu, Gresik, serta pola makan buah dan sayur terkait ISPA menjadi fokus utama penelitian ini. Dengan desain cross-sectional, penelitian kuantitatif ini melibatkan 152 balita. Dua alat yang digunakan: Kuesioner Frekuensi Makanan (FFQ) dan Penarikan Kembali 24 Jam. Temuan menunjukkan bahwa baik hubungan antara ISPA (p=0,493) maupun status gizi (p=0,678) maupun pola asupan sayur tidak berkorelasi signifikan satu sama lain menggunakan uji korelasi Spearman. Meskipun tidak ditemukan korelasi yang signifikan secara statistik antara pola konsumsi buah dan status gizi (p=0,502), terdapat korelasi yang signifikan antara pola konsumsi buah dan ISPA (p=0,048). Hubungan antara ISPA dan status gizi mungkin lebih kompleks dari sekedar frekuensi orang makan buah dan sayur; area ini mungkin memerlukan penyelidikan lebih lanjut.

HUBUNGAN POLA MAKAN DAN KUALITAS TIDUR SAAT PUASA TERHADAP KEJADIAN GERD PADA MAHASISWA FAKULTAS KESEHATAN UNIVERSITAS MUHAMMADIYAH GRESIK Fauzana, Anika; Suprihatinigrum, Dwi Novri; Rahma, Amalia
Ghidza Media Jurnal Vol 5 No 2 (2024): Ghidza Media Jurnal
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v5i2.8292

ABSTRACT Gastroesophageal Reflux Disease (GERD) is a chronic disease caused by inappropriate consumption patterns and lifestyle. Fasting is believed to reduce the symptoms of GERD that occur because when fasting your diet is better maintained. This study aims to determine the relationship between eating patterns and sleep quality during fasting on the incidence of GERD in students at the Faculty of Health, Muhammadiyah University of Gresik. This research involved 81 respondents obtained from a non-probability sampling technique using a purposive sampling method. Data was obtained from filling out the 3×24 hour Recall questionnaire, FFQ, PSQI, GERD-Q, and eating and sleeping intervals. The research results showed that 34.6% of respondents experienced GERD, while 65.4% of respondents did not experience GERD. The Spearman correlation test results showed r = 0.239 for the correlation of energy intake with GERD, r = 0.268 for the correlation of fat intake with GERD, r = 0.276 for the correlation of spicy food consumption with GERD, r = 0.275 for the correlation of high-fat food consumption with GERD, and r = 0.293 for the correlation between eating and sleeping distance with GERD. From the research results, it can be concluded that there is a significant relationship with a weak correlation level between energy intake, fat intake, spicy food, high fat food and eating and sleeping intervals with GERD (p < 0.05).

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