Article Per Year (5 Year)
p-Index From 2020 - 2025
4.14
P-Index
This Author published in this journals
All Journal JMMR (Jurnal Medicoeticolegal dan Manajemen Rumah Sakit) Jurnal Riset Gizi JOIV : International Journal on Informatics Visualization Empowerment : Jurnal Pengabdian Masyarakat Amerta Nutrition ScientiCO : Computer Science and Informatics Journal Budimas : Jurnal Pengabdian Masyarakat Jurnal Sains Komputer dan Teknologi Informasi Jurnal Peduli Masyarakat Jurnal Kesehatan Tambusai Jurnal Locus Penelitian dan Pengabdian Prosiding University Research Colloquium Jurnal Pengabdian Harapan Bangsa Kapuas Jurnal Riset Gizi Indonesian Journal of Biology Education Tadulako Science and Technology Journal Journal of Economic and Bussiness Retail Journal of Economy Business Development Jurnal Riset Gizi
Dewi Kusumawati, Dewi
Unknown Affiliation
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 32 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search
Journal : Jurnal Riset Gizi

 1 
Pie Tepung Ubi Ungu Dan Kacang Merah Alternatif Makanan Selingan Bagi Penderita DM Tipe 2 Ma'rifah, Bahriyatul; Astuti, Erna Tri; Kusumawati, Dewi
JURNAL RISET GIZI Vol 12, No 2 (2024): November 2024
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v12i2.11766

Abstract

Background: Type-2 diabetes mellitus (DM) is a metabolic syndrome characterized by hyperglycemia due to oxidative stress. Efforts to reduce oxidative stress may include consuming snacks with high antioxidant activity and flavonoids made from purple sweet potato flour and kidney bean flour.Objectives: To determine the effects of the purple sweet potato flour and kidney bean flour ratio on the organoleptic properties (hedonic and hedonic quality tests), antioxidant activity, flavonoid content, and estimated selling price per serving of pie as an alternative snack for patients with type-2 DM.Method: Used a Complete Randomized Design (CRD) with three formulations of purple sweet potato flour and kidney bean flour: F1 (60%:40%), F2 (70%:30%), and F3 (80%:20%). Statistical analysis of antioxidant activity and flavonoids was performed using ANOVA and Duncan’s test. Meanwhile, organoleptic properties were examined using Kruskal-Wallis and Mann-Whitney tests.Results: There was significant effect of the purple sweet potato flour and kidney bean flour ratio on antioxidant activity, flavonoid content, and hedonic tests (color and aroma) (p0.05). However, no significant effect was found on hedonic taste, texture, mouthfeel, aftertaste, overall preference, and all hedonic quality (p0.05). The antioxidant activity of the pie formulations F1, F2, and F3 was weak, namely 6.539 mg/ml, 8.158 mg/ml, and 7.679 mg/ml, respectively. The flavonoid content was also low, accounting for 0.74%, 0.52%, and 0.80%, respectively. The selected formulation was F3 with hedonic quality of brown color, slightly weak sweet taste, weak bitter taste, distinctive flour taste, and medium aroma, texture, mouthfeel, and aftertaste. The estimated selling price per serving (85g) of F3 was IDR 3,768.26Conclusion: The selected formulation (F3) of  pie can used as alternative snack for patients with type-2 DM.
Kualitas Diet Ibu Hamil Anemia dan Non Anemia Kusumawati, Dewi; Khoirunnisa, Rissa; Muhlishoh, Arwin
JURNAL RISET GIZI Vol 13, No 1 (2025): Mei 2025
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v13i1.12666

Abstract

Background: The incidence of anemia in pregnant women in Indonesia is still relatively high which has an impact on mothers and babies born. One of the causes of anemia in pregnancy is the inappropriate quantity and quality of diet.Objectives: This study aims to determine differences in the quality of the diet of anemic and non-anemic pregnant women.Methods: Observational study with a case control design. The sample population taken in this study were pregnant women with as many as 80 people. The number of samples was 54 pregnant women divided into 27 anemia groups and 27 non-anemic groups using purposive sampling technique. The time of research was September 2022 – February 2023. The instrument in this study was the Semi Quantitative-Food Frequency Questionnaire (SQ-FFQ), the Diet Quality Index (DQI) form. Data analysis used the Mann Whitney test. Results: The study showed that the average score for quality of diet in the anemic group was 52.18% (low), in the non-anemic group it was 65.48% (good). There were differences in the components of variation in the two groups (p=0.015). There were differences in the adequacy and moderation components in the two groups (p=0.000). There was no difference in the overall balance component in the two groups (p=1.000). There was a difference in the score of the quality of the diet for the anemic and non-anemic groups (p=0.000).Conclusions: There are differences in the quality of the diet of pregnant women in the anemic and non-anemic groups. In anemic pregnant women, the quality of the diet is lower than in non-anemic pregnant women. Pregnant women are expected to improve the quality of the diet consumed in order to achieve optimal health.
Pie Tepung Ubi Ungu Dan Kacang Merah Alternatif Makanan Selingan Bagi Penderita DM Tipe 2 Ma'rifah, Bahriyatul; Astuti, Erna Tri; Kusumawati, Dewi
JURNAL RISET GIZI Vol. 12 No. 2 (2024): November 2024
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v12i2.11766

Abstract

Background: Type-2 diabetes mellitus (DM) is a metabolic syndrome characterized by hyperglycemia due to oxidative stress. Efforts to reduce oxidative stress may include consuming snacks with high antioxidant activity and flavonoids made from purple sweet potato flour and kidney bean flour.Objectives: To determine the effects of the purple sweet potato flour and kidney bean flour ratio on the organoleptic properties (hedonic and hedonic quality tests), antioxidant activity, flavonoid content, and estimated selling price per serving of pie as an alternative snack for patients with type-2 DM.Method: Used a Complete Randomized Design (CRD) with three formulations of purple sweet potato flour and kidney bean flour: F1 (60%:40%), F2 (70%:30%), and F3 (80%:20%). Statistical analysis of antioxidant activity and flavonoids was performed using ANOVA and Duncan’s test. Meanwhile, organoleptic properties were examined using Kruskal-Wallis and Mann-Whitney tests.Results: There was significant effect of the purple sweet potato flour and kidney bean flour ratio on antioxidant activity, flavonoid content, and hedonic tests (color and aroma) (p<0.05). However, no significant effect was found on hedonic taste, texture, mouthfeel, aftertaste, overall preference, and all hedonic quality (p>0.05). The antioxidant activity of the pie formulations F1, F2, and F3 was weak, namely 6.539 mg/ml, 8.158 mg/ml, and 7.679 mg/ml, respectively. The flavonoid content was also low, accounting for 0.74%, 0.52%, and 0.80%, respectively. The selected formulation was F3 with hedonic quality of brown color, slightly weak sweet taste, weak bitter taste, distinctive flour taste, and medium aroma, texture, mouthfeel, and aftertaste. The estimated selling price per serving (85g) of F3 was IDR 3,768.26Conclusion: The selected formulation (F3) of  pie can used as alternative snack for patients with type-2 DM.
Kualitas Diet Ibu Hamil Anemia dan Non Anemia Kusumawati, Dewi; Khoirunnisa, Rissa; Muhlishoh, Arwin
JURNAL RISET GIZI Vol. 13 No. 1 (2025): Mei 2025
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v13i1.12666

Abstract

Background: The incidence of anemia in pregnant women in Indonesia is still relatively high which has an impact on mothers and babies born. One of the causes of anemia in pregnancy is the inappropriate quantity and quality of diet.Objectives: This study aims to determine differences in the quality of the diet of anemic and non-anemic pregnant women.Methods: Observational study with a case control design. The sample population taken in this study were pregnant women with as many as 80 people. The number of samples was 54 pregnant women divided into 27 anemia groups and 27 non-anemic groups using purposive sampling technique. The time of research was September 2022 – February 2023. The instrument in this study was the Semi Quantitative-Food Frequency Questionnaire (SQ-FFQ), the Diet Quality Index (DQI) form. Data analysis used the Mann Whitney test. Results: The study showed that the average score for quality of diet in the anemic group was 52.18% (low), in the non-anemic group it was 65.48% (good). There were differences in the components of variation in the two groups (p=0.015). There were differences in the adequacy and moderation components in the two groups (p=0.000). There was no difference in the overall balance component in the two groups (p=1.000). There was a difference in the score of the quality of the diet for the anemic and non-anemic groups (p=0.000).Conclusions: There are differences in the quality of the diet of pregnant women in the anemic and non-anemic groups. In anemic pregnant women, the quality of the diet is lower than in non-anemic pregnant women. Pregnant women are expected to improve the quality of the diet consumed in order to achieve optimal health.
Co-Authors Agnes Sri Harti Agus Setiawan Aini, Zahro Qurrotul Al Ghifari, Muhammad Ghifar Amil Ahmad Ilham Andani Achmad Ardiyati, Rizka Ayu Arwin Muhlishoh Astuti, Erna Tri Budi Prasetyo Burhanuddin Burhanuddin Dwiyana Silolongan, Grace Erga Yuhandra Farid Mudlofar Faridah, Umi Fitriyanti Andi Masse Grace , Diana Grace, Diana Handayani, Siti Dyah HARTATI Hylda Khairah Putri, Hylda Khairah Indanah, I Ingrid Nurtanio irsan, Irmawati Jumarding, Ahmad Khoirunnisa, Rissa Kusumawati Dwiningsih Ma'rifah, Bahriyatul maria, Diana Grace Masse, Burhanuddin Andi Ma’rifah, Bahriyatul Mohammad Mohammad Nurfahma, Nurfahma Nurhayati Nurpajar, Shefiyana Nurul Hidayat Palipada Palisuri, Palipada Purbowati, P Rahmawaty Rasmita Ngemba, Hajra Rasyid, Rizandi Rifai, Iman Jalaludin Rose, Sophia Rusydi, Muh Saelan, Saelan Safitri, Anisa Nur Sarmila, Sarmila Selma Avianty Septiani, S Shilman, M. Idham Siti Rahmawati SRI RAHAYU Sri Warastuti, Sri Surya, Nella Tri Susilawati, Susilawati Suwari Akhmaddhian Wahab, Darto Wardani, Dyah Ayu Kusuma