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All Journal Jurnal Gizi dan Pangan Jurnal Gizi Journal of Nutrition College Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Darussalam Nutrition Journal Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi dan Pangan Soedirman (JGPS) Pharmasipha Amerta Nutrition Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Medika Respati : Jurnal Ilmiah Kesehatan Jurnal Ilmu Gizi Indonesia (JIGZI) Nutrition Scientific Journal
Hardiansyah, Angga
Program Studi Gizi, Fakultas Psikologi Dan Kesehatan, Universitas Islam Negeri Walisongo Semarang
Humanities Biochemistry, Genetics & Molecular Biology Chemistry Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Other

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Journal : Jurnal Gizi

 1 
Konsumsi Minuman Manis dan Kegemukan pada Mahasiswa Angga Hardiansyah; Andi Eka Yunianto; Dyah Raysa Laksitoresmi; Ikeu Tanziha
Jurnal Gizi Vol 6, No 2 (2017): Jurnal Gizi Unimus
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (457.382 KB) | DOI: 10.26714/jg.6.2.2017.%p

Abstract

The aims of this study were to analyze a habitual consumption of sweet beverages and overweight among under graduate students. The cross-sectional study was conducted at Bogor Agricultural University in December 2014. The data were collected through self-administered tested questionnaire to 383 students after explaining by enumerators. The sweet beverage consumption was measured by the frequency of the consumption of sweet beverage per week. The type of sweet beverages include sweet soda, coffee, tea, jus, milk, energy drink, electrolyte, and sport beverage. The results showed that, after adjusted for sex, the sweet beverage consumption was not significantly associated with overweight (p >0,05). This implies that the overweightamong undergraduate student in this study may associated with total calorie intake of the students.Keywords: overweight, sweet beverage, undergraduate students
Hubungan Status Gizi, Persen Lemak Tubuh, dan Kadar Hemoglobin Terhadap Kualitas VO2 Maks Siswa Sekolah Sepak Bola Sport Supaya Sehat Semarang Bimantara, Gama; Hardiansyah, Angga; Darmu’in, -
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.12.1.2023.20-26

Abstract

Background: Have a good nutritional status, ideal body fat percentage and normal hemoglobin levels are needed for maintain physical endurance, physical fitness and help to improve the performance of football athletes. When the nutritional status and body fat levels are not ideal, it will interfere athlete mobility. Low hemoglobin levels could disrupt the metabolism of energy that can make an athlete have downgrade quality.  Purpose: Know the relationship of nutritional status, body fat percentage, and hemoglobinlevels on the quality of VO2 max student levels from Sport Supaya Sehat (SSS) football school Semarang.  Methods: This research was conducted with a cross sectional design at Sport Supaya Sehat (SSS) football school Semarang. All population is a sample which is has 56 respondent. Themeasured data are nutritional status was assessed with body mass index by age, body fat percentage was assessed using Bioelectrical Impedance Analysis, hemoglobin levels was measured using Easytouch GCHb tools and cardiorespiratory endurance was assessed using Yo-Yo test method. Bivariate analysis used Gamma test. Result: The majority characteristics of respondents are have a good nutritional status(69,6%), moderate fat percentages(62,5%), normal hemoglobin levels(71,4%), and good quality of VO2 max levels(55,4%). Bivariate analitical result are nutritional status and body fat percentage has no significant relationship with VO2 max quality levels (p>0,05). Hemoglobin level has significant relationship with VO2 max quality levels (p<0,05). Conclusion: There is a significant relationship between hemoglobin levels with VO2 max quality levels.Key words: Nutritional status; body fat percentage; hemoglobin; VO2 max  
ANALISIS VISKOSITAS, KEASAMAN, DAN KADAR GULA TOTAL PADA KEFIR SUSU KAMBING DENGAN PENAMBAHAN MADU BUNGA RANDU (Cheiba pentandra L.) Hardiansyah, Angga; Ilmi, Ibnu Malkan Bahrul; Marjan, Avliya Quratul; Octaria, Yessi Crosita; Khodijah, Khodijah; Darmuin, Darmuin
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.13.2.2024.70-81

Abstract

Penambahan madu bunga randu pada kefir susu kambing akan mempengaruhi kualitas mutu, dilihat dari perubahan viskositas dan keasamannya. Selain itu, madu bunga randu juga meningkatkan kandungan gula total yang ada di dalam kefir susu kambing. Penelitian ini bertujuan untuk mengetahui viskositas, keasaman, dan kadar gula total pada kefir susu kambing yang ditambahkan madu bunga randu. Bahan yang digunakan adalah susu kambing dan madu bunga randu. Penelitian ini menggunakan RAL,yang terdiri dari 5 perlakuan dan 3 ulangan. Analisis data menggunakan ANOVA dan uji lanjut Duncan. Perlakuan berbeda yaitu P0 (tanpa penambahan madu), P1 (10% penambahan madu), P2 (15% penambahan madu), P3 (20% penambahan madu), dan P4 (25% penambahan madu). Hasil penelitian menunjukkan penambahan madu bunga randu memberikan pengaruh nyata (P<0,05) terhadap viskositas, keasaman, dan kadar gula total pada kefir susu kambing. Semakin tinggi konsentrasi madu bunga randu yang ditambahkan, mengakibatkan viskositas yang semakin rendah. Viskositas terendah ada pada P0 yaitu 193,53 mpa.s. Penambahan madu bunga randu dapat meningkatkan keasaman kefir susu kambing, dimana keasaman tertinggi dimiliki oleh P4 dengan pH 4,28. Penambahan madu bunga randu ke dalam kefir susu kambing meningkatkan kadar gula total. Kadar gula total terendah adalah P0 yaitu 3,48%, sedangkan rataan tertinggi dimiliki oleh P4 sebesar 4,56%. Kefir susu kambing yang ditambahkan madu bunga randu memiliki pengaruh terhadap nilai viskositas, keasaman, dan gula total.  
Co-Authors Afifah, Naila Nurul Aratsia Wahdinia Alamsah Aulia, Elly Putri Avliya Quratul Marjan Avrilian, Putri Aria Bimantara, Gama Dadang Sukandar Darmuin, Darmuin Darmu’in, - Dina Sugiyanti Dina Sugiyanti, Dina Dyah Raysa Laksitoresmi Edelweis Wukir Hapsari Fikriana, Chika Nur Fita Nur Laila Fitria Susilowati Hamdan Hadi Kusuma Hardinsyah Hargiani, Fransisca Xaveria Hesti Arum Halimah Ikeu Ekayanti Ikeu Tanziha Ilmi, Ibnu Malkan Bakhrul Ines Rohmattul Hinyah Khasanah, Arini Noor Khodijah Khodijah Kurniati, Wenny Dwi Kusumawati, Agustin Dyah Luailiya, Nikmatul Moh Arifin Moh Arifin Mulyadewi, Amelia Luthfiyah Nazzalia Ilmi Nur Eliska Aulia Nur Hayati Nur Hayati Nurhayati Nurhayati Octaria, Yessi Crosita Panjaitan, Petni Nauli Br. Puji Lestari PUJI LESTARI Rahmahullah, Muhammad Hanif Rimbawan , Ristia Hanifah Ristia Hanifah Shafara, Frizka Arlyfia Firda Siti Raniva Aristina Ulfatus Sa&#039;adah WIDIASTUTI - Widiastuti Widiastuti Yunianto, Andi Eka Zahra Safira Violeta