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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 Pangan Soedirman (JGPS) Amerta Nutrition Jurnal Ners Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Jurnal Ilmu Gizi Indonesia (JIGZI) Nutrition Scientific Journal
Angga Hardiansyah
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 : Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya

 1 
KESESUAIAN KONSUMSI PANGAN ANAK INDONESIA DENGAN PEDOMAN GIZI SEIMBANG Hardiansyah, Angga; Hardinsyah, Hardinsyah; Sukandar, Dadang
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 1, No 2 (2017)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2017.1.2.2452

Abstract

Prevalence of malnutritions in childern still high in Indonesia. Bad food consumption is one of several causes of malnutritions. Therefore, food consumption of childern need to be analyzed The objective of this study were to analyze food consumption of childrens 2-12 years old and compare it with Balanced Nutrition Guidelines in Indonesia. This study design was cross-sectional. Subjects were 38890 childrens 2-12 years old of basic health survey of Ministry of Health. Food consumption data were collected by 24 hour recall method. Food consumption patterns presented in the participation and quantity, which devided in to 1) carbohydrate foods), 2) vegetables, 3)fruits, 4) animal foods (included milks), and 5) vegetable proteins. The participation of consumption of carbohydrate foods, vegetables, fruits, total animal foods, milks, and vegetable proteins were 99.9%, 57.6%, 14.0%, 80.0%, 20.4%, and 36.4% respectively. The quantity of consumption of carbohydrate foods, vegetables, fruits, total animal foods, milks, and vegetable proteins were 353.1 – 534.3 gram (3.5 – 5.5 portions), 44.4-72.6 gram (0.44 – 0.72 portions), 88-90 gram (2 portions), 28-244 ml (0.2-2 portions), and 17.6 – 32.6 gram (0.35 – 0.65 portions) recpectively. Subjects had high consumption of carbohydrate foods, but had low consumption of vegetables, fruits, total animal foods, milks, and vegetable proteins. In conclusion, food consumptions of subjects were not accordance with Balanced Nutrition Guidelines.  
KESESUAIAN KONSUMSI PANGAN ANAK INDONESIA DENGAN PEDOMAN GIZI SEIMBANG Angga Hardiansyah; Hardinsyah Hardinsyah; Dadang Sukandar
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 1, No 2 (2017)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2017.1.2.2452

Abstract

Prevalence of malnutritions in childern still high in Indonesia. Bad food consumption is one of several causes of malnutritions. Therefore, food consumption of childern need to be analyzed The objective of this study were to analyze food consumption of childrens 2-12 years old and compare it with Balanced Nutrition Guidelines in Indonesia. This study design was cross-sectional. Subjects were 38890 childrens 2-12 years old of basic health survey of Ministry of Health. Food consumption data were collected by 24 hour recall method. Food consumption patterns presented in the participation and quantity, which devided in to 1) carbohydrate foods), 2) vegetables, 3)fruits, 4) animal foods (included milks), and 5) vegetable proteins. The participation of consumption of carbohydrate foods, vegetables, fruits, total animal foods, milks, and vegetable proteins were 99.9%, 57.6%, 14.0%, 80.0%, 20.4%, and 36.4% respectively. The quantity of consumption of carbohydrate foods, vegetables, fruits, total animal foods, milks, and vegetable proteins were 353.1 – 534.3 gram (3.5 – 5.5 portions), 44.4-72.6 gram (0.44 – 0.72 portions), 88-90 gram (2 portions), 28-244 ml (0.2-2 portions), and 17.6 – 32.6 gram (0.35 – 0.65 portions) recpectively. Subjects had high consumption of carbohydrate foods, but had low consumption of vegetables, fruits, total animal foods, milks, and vegetable proteins. In conclusion, food consumptions of subjects were not accordance with Balanced Nutrition Guidelines.  
Pengaruh Penambahan Ekstrak Daun Stevia ( Stevia rebaudiana (Bertoni)) terhadap Daya Terima, Kandungan Gizi, dan Aktifitas Antioksidan Kefir Susu Kambing Angga Hardiansyah; Hesti Arum Halimah; Widiastuti Widiastuti
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 6, No 2 (2022)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2022.6.2.12089

Abstract

The purpose of this study was to determine the effect of adding stevia leaf extract to the acceptability test, nutritional quality content, and antioxidant activity content of goat milk kefir. This research method used an experimental method with a completely randomized design with four treatments and two repetitions. Treat P0, namely 0% control, 5% P1, 10% P2, and 15% P3, with the addition of stevia leaf extract. The modified sample was tested on 30 untrained panelists. Data analysis for organoleptic tests used the Kruskall-Wallis analysis method, and if there were significant differences, it was continued with the Mann-Whitney test. Laboratory test analysis data is used using the independent sample t test analysis method to determine the difference between the selected formula and the control. Acceptability test results on the aspect of preference (overall) showed that the most preferred formula was P3 (15% addition of stevia leaf extract) with an average value of 4.00 (P=0.001). Statistical test results for differences in control formula (P0) and selected formula (P3) on water content (P=0.051), ash content (P=0.301), fat content (P=0.010), protein content (P=0.029), sugar content total (P=0.025) and antioxidant activity (P=0.001). The addition of stevia leaf extract increased the acceptability and antioxidant activity of goat's milk kefir. Tujuan penelitian ini adalah mengetahui pengaruh penambahan ekstrak daun stevia terhadap daya terima, kandungan gizi, dan aktivitas antioksidan kefir susu kambing. Penelitian ini menggunakan desain eksperimental menggunakan rancangan acak lengkap dengan empat perlakukan dan dua kali pengulangan. Perlakukan P0 yaitu 0% kontrol, P1 dengan 5% penambahan ekstrak daun stevia, P2 10% dan P3 15%. Produk diujikan pada 30 panelis tidak terlatih. Hasil organoleptik diuji menggunakan uji Kruskall Wallis dan uji Mann-Whitney. Uji laboratorium menggunakan metode analisis Independent sample t test untuk mengetahui perbedaan antarformula. Hasil uji daya terima pada aspek kesukaan (overall) menunjukkan formula paling disukai yaitu P3 (15% daun stevia ) dengan nilai rata-rata 4,00 (P=0,001). Hasil uji statistik perbedaan formula kontrol (P0) dan formula terpilih (P3) pada kadar air (P=0,051), kadar abu (P=0,301), kadar lemak (P=0,010), kadar protein (P=0,029), kadar gula total (P=0,025) dan aktivitas antioksidan (P=0,001). Penambahan ekstrak daun stevia meningkatkan daya terima dan aktivitas antioksidan kefir susu kambing.
Co-Authors Afifah, Naila Nurul Aulia, Elly Putri Avliya Quratul Marjan Avrilian, Putri Aria Bimantara, Gama Dadang Sukandar Darmuin Darmuin Darmuin, Darmuin Darmu’in, - Dina Sugiyanti Dina Sugiyanti, Dina Erna Harfiani Fita Nur Laila Fitria Susilowati Hamdan Hadi Kusuma Hardinsyah Hargiani, Fransisca Xaveria Hesti Arum Halimah Ikeu Ekayanti Ilmi, Ibnu Malkan Bakhrul Khasanah, Arini Noor Khodijah Khodijah Kurniati, Wenny Dwi Kusumawati, Agustin Dyah Luailiya, Nikmatul 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 Serli Marlina Shafara, Frizka Arlyfia Firda Siti Raniva Aristina Ulfatus Sa'adah Utami Wahyuningsih WIDIASTUTI - Widiastuti Widiastuti