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ANALISIS FAKTOR DETERMINAN KEBUGARAN JASMANI REMAJA PUTRI DI MADRASAH ALIYAH Angga Hardiansyah; Aratsia Wahdinia Alamsah; Ines Rohmattul Hinyah; Moh Arifin
Journal of Nutrition College Vol 12, No 2 (2023): April
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v12i2.36755

ABSTRACT Background: Physical fitness is something that needs to be considered by teenagers because it can relate to aspects of their health. Factors of physical fitness can be influenced by several things, such as hemoglobin levels, nutritional status, percent fat, and physical activity.Objectives: The purpose of this study to determine the relationship between hemoglobin levels, nutritional status, percent fat and physical activity with the physical fitness of female adolescents at MAN 2 Kota SemarangMethods: This research was conducted using a cross-sectional design with a total sample of 87 female students. The sample was collected with proportionate stratified sampling. Data on hemoglobin levels were taken from capillary blood which were then measured using the kapiler blood with Point of Care Testing (easytouch GCHB brand), while nutritional status was measured using the BMI/U indicator, percent fat using the BIA tool and physical activity was measured using the IPAQ questionnaire. Bivariate analysis in this study used the Gamma test and multivariate used the ordinal logistic regression test.Results The results of this study showed that the samples had normal hemoglobin levels (67.8%), good nutritional status (79.3%), normal fat percentage (67.8%) and strenuous physical activity (49.4%). The results of the bivariate analysis showed that there was a relationship between hemoglobin level (p<0.001), nutritional status (p= 0.005), percent fat (p<0.001) and physical activity (p<0.001) and physical fitness of female adolescents. Conclusion: There is a relationship between hemoglobin levels, nutritional status, percent body fat and physical activity with the physical fitness of young women and what most influences the physical fitness of young women is nutritional status.Keywords: Hemoglobin level; Nutritional status; Percent fat; Physical activity; Physical fitness.ABSTRAKLatar belakang: Kebugaran jasmani merupakan hal yang perlu diperhatikan oleh remaja karena dapat berhubungan dengan aspek kesehatannya. Faktor kebugaran jasmani dapat dipengaruhi oleh beberapa hal seperti kadar hemoglobin, status gizi, persen lemak dan aktivitas fisik.Tujuan: Tujuan dari penelitian ini adalah untuk mengetahui hubungan antara kadar hemoglobin, status gizi, persen lemak dan aktivitas fisik dengan kebugaran jasmani remaja putri di MAN 2 Kota Semarang.Metode: Penelitian ini dilakukan dengan menggunakan desain cross sectional dengan jumlah sampel sebanyak 87 orang siswi. Sampil diambil dengan menggunakan teknik proportionate stratified sampling. Data kadar hemoglobin diambil dari darah kapiler yang kemudian diukur dengan menggunakan darah kapiler metode digital (Point of Care Testing) merk easytouch GCHB, sedangkan status gizi diukur dengan menggunakan indikator Indeks Massa Tubuh menurut umur (IMT/U), persen lemak dengan menggunakan alat bioimpedance analysis (BIA) dan aktivitas fisik diukur dengan menggunakan kuesioner International Physical Activity Questionnaire (IPAQ). Analisis bivariat pada penelitian ini menggunakan uji Gamma dan multivariat menggunakan uji regresi logistik ordinal.Hasil: Hasil pada penelitian ini di dapat bahwa sampel memiliki kadar hemoglobin yang normal (67,8%), status gizi yang baik (79,3%), persen lemak yang normal (67,8%) dan aktivitas fisik yang berat (49,4%). Hasil analisis bivariat menunjukan bahwa terdapat hubungan antara kadar hemoglobin (p<0,001), status gizi (p= 0,005), persen lemak (p<0,001) dan aktivitaas fisik (p<0,001) dengan kebugaran jasmani remaja putri.Simpulan: Terdapat hubungan antara kadar hemoglobin, status gizi, persen lemak tubuh dan aktivitas fisik dengan kebugaran jasmani remaja putri. Variabel status gizi yaitu variabel yang paling berpengaruh terhadap kebugaran jasmani.Kata Kunci: Aktivitas fisik; Kadar hemoglobin; Kebugaran jasmani; Persen lemak; Status gizi.

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

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.Â 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.

Hubungan Pengetahuan Gizi dan Asupan Zat Gizi Makro dengan Tingkat Kebugaran Jasmani Atlet Sepak Bola di SSB Ganesha Putra FC Purwodadi Ulfatus Sa'adah; Angga Hardiansyah; Darmuin Darmuin
Jurnal Ilmu Gizi Indonesia (JIGZI) Vol 4, No 1 (2023)
Publisher : Universitas Mitra Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57084/jigzi.v4i1.1026

Football athletes need good physical fitness. Fulfillment of macronutrient intake and knowledge of nutrients is important to consider in helping to increase the level of physical fitness of athletes. The study used a cross sectional design with a sample of 39 athletes. Macronutrient intake was obtained from the 3x24 hour recall intake interview, nutrition knowledge data was obtained from filling out the questionnaire questions, physical fitness data was obtained from the VO2 max test, the Multistage Fitness Test. Data analysis used Bivariate Gamma test analysis in the Statistical Package for the Social Science program. The majority of carbohydrate intake is less (56.4%), adequate protein intake (51.3%), low fat intake (48.7%), moderate nutritional knowledge (51.3%) and moderate physical fitness (53.8%). Then the Bivariate test analysis showed that carbohydrate intake (p = 0.024) had a relationship with physical fitness level because the p value 0.05, while protein intake (p = 0.084), fat intake (p = 0.072), and nutritional knowledge (p = 0.072). 0.107) has no relationship with the level of physical fitness. Carbohydrate intake can affect the level of physical fitness of athletes, so it is necessary to provide adequate intake of other nutrients to improve athlete fitness.

ANALISIS KADAR PROTEIN, SERAT, DAN DAYA TERIMA ES KRIM DENGAN PENAMBAHAN TEPUNG SORGUM Ristia Hanifah; Angga Hardiansyah; Dina Sugiyanti
Jurnal Ilmu Gizi Indonesia (JIGZI) Vol 3, No 2 (2022)
Publisher : Universitas Mitra Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57084/jigzi.v3i2.1023

Ice cream is one of the most popular foods in the community with a fairly complete nutritional content but does not contain fiber. One alternative to increase the fiber content is to add sorghum flour which has high fiber and protein conten .This research is an experimental study with a completely randomized design (CRD), 4 treatments and 2 repetitions, formulations is F0 (0 grams), F1 (15 grams), F2 (20 grams), and F3 (25 grams).The organoleptic test was conducted by untrained panelists with a total of 30 people.Organoleptic data was collected using research questionnaires, then analyzed with the Kruskal Wallis test of the Statistics Package for the Social Science (SPSS 25). Furthermore, analysis of protein content and fiber content was carried out to then be compared with SNI.The results of the organoleptic tests on color, taste, and preference showed a significant difference (p0.05) while the aroma and texture did not show a significant difference (p0.05). Tests F0, F1, F2, and F3 protein content have results of 2.30%; 2.49%; 2.68%; 3.89%, 8.95% and fiber content; 0.04%; 0.08%; 0.04%. The protein content increased with the addition of sorghum flour, but the fiber content tended to remain unchanged. Es krim merupakan salah satu makanan yang digemari masyarakat dengan kandungan gizi yang cukup lengkap namun tidak mengandung serat. Salah satu alternatif untuk meningkatkan kadar serat adalah dengan menambahkan tepung sorgum yang memiliki kandungan serat dan protein yang tinggi. Penelitian ini merupakan penelitian eksperimental dengan Rancangan Acak Lengkap (RAL), 4 perlakuan dan 2 ulangan, formulasi F0 (0 gram), F1 (15 gram), F2 (20 gram), dan F3 (25 gram).Uji organoleptik dilakukan oleh panelis tidak terlatih dengan jumlah 30 orang.Data organoleptik dikumpulkan dengan menggunakan kuesioner penelitian, kemudian dianalisis dengan uji Kruskal Wallis Paket Statistik Ilmu Sosial (SPSS 25). Selanjutnya dilakukan analisis kadar protein dan kadar serat untuk kemudian dibandingkan dengan SNI. Hasil uji organoleptik terhadap warna, rasa, dan kesukaan menunjukkan perbedaan yang nyata (p0,05) sedangkan aroma dan tekstur tidak menunjukkan perbedaan yang nyata (p0,05). Pengujian kadar protein F0, F1, F2, dan F3 diperoleh hasil sebesar 2,30%; 2,49%; 2,68%; 3,89%, 8,95% dan kandungan serat; 0,04%; 0,08%; 0,04%. Kandungan protein meningkat dengan penambahan tepung sorgum, namun kandungan seratnya cenderung tidak berubah.

ANALISIS KADAR PROTEIN, SERAT, DAN DAYA TERIMA ES KRIM DENGAN PENAMBAHAN TEPUNG SORGUM Ristia Hanifah; Angga Hardiansyah; Dina Sugiyanti
Jurnal Ilmu Gizi Indonesia (JIGZI) Vol 3, No 2 (2022)
Publisher : Universitas Mitra Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57084/jigzi.v3i2.1023

Ice cream is one of the most popular foods in the community with a fairly complete nutritional content but does not contain fiber. One alternative to increase the fiber content is to add sorghum flour which has high fiber and protein conten .This research is an experimental study with a completely randomized design (CRD), 4 treatments and 2 repetitions, formulations is F0 (0 grams), F1 (15 grams), F2 (20 grams), and F3 (25 grams).The organoleptic test was conducted by untrained panelists with a total of 30 people.Organoleptic data was collected using research questionnaires, then analyzed with the Kruskal Wallis test of the Statistics Package for the Social Science (SPSS 25). Furthermore, analysis of protein content and fiber content was carried out to then be compared with SNI.The results of the organoleptic tests on color, taste, and preference showed a significant difference (p0.05) while the aroma and texture did not show a significant difference (p0.05). Tests F0, F1, F2, and F3 protein content have results of 2.30%; 2.49%; 2.68%; 3.89%, 8.95% and fiber content; 0.04%; 0.08%; 0.04%. The protein content increased with the addition of sorghum flour, but the fiber content tended to remain unchanged. Es krim merupakan salah satu makanan yang digemari masyarakat dengan kandungan gizi yang cukup lengkap namun tidak mengandung serat. Salah satu alternatif untuk meningkatkan kadar serat adalah dengan menambahkan tepung sorgum yang memiliki kandungan serat dan protein yang tinggi. Penelitian ini merupakan penelitian eksperimental dengan Rancangan Acak Lengkap (RAL), 4 perlakuan dan 2 ulangan, formulasi F0 (0 gram), F1 (15 gram), F2 (20 gram), dan F3 (25 gram).Uji organoleptik dilakukan oleh panelis tidak terlatih dengan jumlah 30 orang.Data organoleptik dikumpulkan dengan menggunakan kuesioner penelitian, kemudian dianalisis dengan uji Kruskal Wallis Paket Statistik Ilmu Sosial (SPSS 25). Selanjutnya dilakukan analisis kadar protein dan kadar serat untuk kemudian dibandingkan dengan SNI. Hasil uji organoleptik terhadap warna, rasa, dan kesukaan menunjukkan perbedaan yang nyata (p0,05) sedangkan aroma dan tekstur tidak menunjukkan perbedaan yang nyata (p0,05). Pengujian kadar protein F0, F1, F2, dan F3 diperoleh hasil sebesar 2,30%; 2,49%; 2,68%; 3,89%, 8,95% dan kandungan serat; 0,04%; 0,08%; 0,04%. Kandungan protein meningkat dengan penambahan tepung sorgum, namun kandungan seratnya cenderung tidak berubah.

HUBUNGAN ANTARA ASUPAN ENERGI, AKTIVITAS FISIK DAN KUALITAS TIDUR TERHADAP STATUS GIZI PADA SANTRI PUTRI PONDOK PESANTREN KYAI GALANG SEWU SEMARANG Nur Eliska Aulia; Angga Hardiansyah; Widiastuti Widiastuti
Jurnal Ilmu Gizi Indonesia (JIGZI) Vol 3, No 2 (2022)
Publisher : Universitas Mitra Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57084/jigzi.v3i2.1022

Nutrition and health problems in adulthood can occur in every individual, without exception young adults who live in Islamic Boarding Schools. Young adults need serious attention to nutritional problems because during this period there is a significant change in lifestyle so they are prone to changes in consumption patterns that cause energy imbalances in the body. The purpose of this study was to analyze the relationship between energy intake, physical activity and sleep quality with the nutritional status of female students at the Kyai Galang Sewu Islamic Boarding School, Semarang. This study used a cross-sectional study design. The sample in this study amounted to 74 students obtained by the Slovin formula using the simple random sampling method. Data were collected directly using a 3x24 hour food recall questionnaire, a 2x24 hour Physical Activity Level (PAL) questionnaire, a 1x24 hour Pitssburgh Sleep Quality Index (PSQI) questionnaire and anthropometric data measurements. Data analysis used gamma correlation test. The results showed that the majority of respondents were 21 years old (23%), the majority of the nutritional status was normal (73%), the majority of the energy intake was less (79,7%), the majority of the physical activity was light (97,3%) and the quality of sleep was low. the majority is bad (93,2%). Furthermore, the results of statistical tests of the relationship between energy intake and nutritional status (p = 0,566), the relationship between physical activity and nutritional status (p = 0,318) and the relationship between sleep quality and nutritional status (p = 0.,579). The conclusion of this research is no correlation between energy intake and the nutritional status of female students. There is no correlation between physical activity and the nutritional status of female students. And there is no correlation between sleep quality and nutritional status of female students. Masalah gizi dan kesehatan pada usia dewasa dapat terjadi pada setiap individu, tanpa terkecuali dewasa muda yang bertempat tinggal di pondok pesantren. Usia dewasa muda perlu mendapat perhatian yang serius akan masalah gizi karena pada masa tersebut terjadi perubahan pola hidup yang signifikan sehingga rawan terhadap perubahan pola konsumsi yang menyebabkan ketidakseimbangan energi dalam tubuh. Tujuan penelitian adalah untuk menganalisis hubungan asupan energi, aktivitas fisik dan kualitas tidur terhadap status gizi pada santri putri Pondok Pesantren Kyai Galang Sewu Semarang. Penelitian ini menggunakan desain cross-sectional study. Sampel dalam penelitian ini berjumlah 74 santri yang diperoleh dengan rumus Slovin menggunakan metode simple random sampling. Pengambilan data dilakukan secara langsung menggunakan kuesioner food recall 3x24 jam, kuesioner Physical Activity Level (PAL) 2x24 jam, kuesioner Pitssburgh Sleep Quality Index (PSQI) 1x24 jam dan pengukuran data antropometri. Analisis data menggunakan uji korelasi gamma. Hasil penelitian menunjukkan bahwa responden paling banyak berusia 21 tahun (23%), status gizi mayoritas normal (73%), asupan energi mayoritas kurang (79,7%), aktivitas fisik mayoritas ringan (97,3%) dan kualitas tidur mayoritas buruk (93,2%). Selanjutnya, hasil uji statistik hubungan antara asupan energi terhadap status gizi (p=0,566), hubungan antara aktivitas fisik terhadap status gizi (p=0,318) dan hubungan antara kualitas tidur terhadap status gizi (p=0,579). Kesimpulan dari penelitian ini adalah tidak terdapat hubungan antara asupan energi terhadap status gizi santri putri. Tidak terdapat hubungan antara aktivitas fisik terhadap status gizi santri putri. Dan tidak terdapat hubungan antara kualitas tidur terhadap status gizi santri putri.

HUBUNGAN ANTARA ASUPAN ENERGI, AKTIVITAS FISIK DAN KUALITAS TIDUR TERHADAP STATUS GIZI PADA SANTRI PUTRI PONDOK PESANTREN KYAI GALANG SEWU SEMARANG Nur Eliska Aulia; Angga Hardiansyah; Widiastuti Widiastuti
Jurnal Ilmu Gizi Indonesia (JIGZI) Vol 3, No 2 (2022)
Publisher : Universitas Mitra Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57084/jigzi.v3i2.1022

Nutrition and health problems in adulthood can occur in every individual, without exception young adults who live in Islamic Boarding Schools. Young adults need serious attention to nutritional problems because during this period there is a significant change in lifestyle so they are prone to changes in consumption patterns that cause energy imbalances in the body. The purpose of this study was to analyze the relationship between energy intake, physical activity and sleep quality with the nutritional status of female students at the Kyai Galang Sewu Islamic Boarding School, Semarang. This study used a cross-sectional study design. The sample in this study amounted to 74 students obtained by the Slovin formula using the simple random sampling method. Data were collected directly using a 3x24 hour food recall questionnaire, a 2x24 hour Physical Activity Level (PAL) questionnaire, a 1x24 hour Pitssburgh Sleep Quality Index (PSQI) questionnaire and anthropometric data measurements. Data analysis used gamma correlation test. The results showed that the majority of respondents were 21 years old (23%), the majority of the nutritional status was normal (73%), the majority of the energy intake was less (79,7%), the majority of the physical activity was light (97,3%) and the quality of sleep was low. the majority is bad (93,2%). Furthermore, the results of statistical tests of the relationship between energy intake and nutritional status (p = 0,566), the relationship between physical activity and nutritional status (p = 0,318) and the relationship between sleep quality and nutritional status (p = 0.,579). The conclusion of this research is no correlation between energy intake and the nutritional status of female students. There is no correlation between physical activity and the nutritional status of female students. And there is no correlation between sleep quality and nutritional status of female students. Masalah gizi dan kesehatan pada usia dewasa dapat terjadi pada setiap individu, tanpa terkecuali dewasa muda yang bertempat tinggal di pondok pesantren. Usia dewasa muda perlu mendapat perhatian yang serius akan masalah gizi karena pada masa tersebut terjadi perubahan pola hidup yang signifikan sehingga rawan terhadap perubahan pola konsumsi yang menyebabkan ketidakseimbangan energi dalam tubuh. Tujuan penelitian adalah untuk menganalisis hubungan asupan energi, aktivitas fisik dan kualitas tidur terhadap status gizi pada santri putri Pondok Pesantren Kyai Galang Sewu Semarang. Penelitian ini menggunakan desain cross-sectional study. Sampel dalam penelitian ini berjumlah 74 santri yang diperoleh dengan rumus Slovin menggunakan metode simple random sampling. Pengambilan data dilakukan secara langsung menggunakan kuesioner food recall 3x24 jam, kuesioner Physical Activity Level (PAL) 2x24 jam, kuesioner Pitssburgh Sleep Quality Index (PSQI) 1x24 jam dan pengukuran data antropometri. Analisis data menggunakan uji korelasi gamma. Hasil penelitian menunjukkan bahwa responden paling banyak berusia 21 tahun (23%), status gizi mayoritas normal (73%), asupan energi mayoritas kurang (79,7%), aktivitas fisik mayoritas ringan (97,3%) dan kualitas tidur mayoritas buruk (93,2%). Selanjutnya, hasil uji statistik hubungan antara asupan energi terhadap status gizi (p=0,566), hubungan antara aktivitas fisik terhadap status gizi (p=0,318) dan hubungan antara kualitas tidur terhadap status gizi (p=0,579). Kesimpulan dari penelitian ini adalah tidak terdapat hubungan antara asupan energi terhadap status gizi santri putri. Tidak terdapat hubungan antara aktivitas fisik terhadap status gizi santri putri. Dan tidak terdapat hubungan antara kualitas tidur terhadap status gizi santri putri.

PENGETAHUAN TENTANG ANEMIA, ASUPAN PROTEIN, ZAT BESI, SENG DAN KEJADIAN ANEMIA PADA REMAJA PUTRI Angga Hardiansyah; Zahra Safira Violeta; Moh Arifin
Medika Respati : Jurnal Ilmiah Kesehatan Vol 18, No 3 (2023)
Publisher : Universitas Respati Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35842/mr.v18i4.802

Latar belakang: Masalah gizi yang terjadi pada remaja salah satunya adalah anemia gizi. Anemia gizi ini dapat timbul apabila kekurangan satu atau lebih zat gizi yang dibutuhkan seperti asupan protein, zat besi dan seng. Tingkat pengetahuan seseorang juga dapat menjadi faktor terjadinya anemia karena dari pengetahuan dapat mempengaruhi perilaku hidup dan kebiasaan makan seseorang. Tujuan: Mengetahui hubungan antara pengetahuan tentang anemia, asupan protein, zat besi dan seng dengan kejadian anemia pada remaja putri di MAN 2 Semarang. Metode: Penelitian ini menggunakan jenis penelitian observasional dengan desain penelitian cross sectional. Sampel pada penelitian ini berjumlah 77 orang remaja putri dengan teknik sampling proportional random sampling. Data pengetahuan anemia didapat melalui kuesioner tentang anemia. Asupan protein, zat besi dan seng didapat dari hasil wawancara menggunakan recall 2x24 jam pada hari libur sekolah dan hari sekolah. Data kejadian anemia di dapat dari nilai kadar hemoglobin yang diambil dari darah kapiler dengan menggunakan alat easytouch GCHb. Analisis data menggunakan program SPPS versi 25. Hasil : Hasil uji bivariat menunjukan bahwa terdapat hubungan antara asupan protein (p = 0,000), zat besi (p = 0,000) dan seng (p = 0,004) dengan kejadian anemia. Tidak terdapat hubungan antara pengetahuan tentang anemia (p = 0,820) dengan kejadian anemia. Kesimpulan: Terdapat hubungan antara asupan protein, zat besi dan seng dengan kejadian anemia pada remaja putri dan variabel yang paling mempengaruhi anemia adalah asupan zat besi.

ASUPAN Fe, KEBIASAAN MINUM TEH, DAN STATUS GIZI BERKAITAN DENGAN KEJADIAN ANEMIA PADA SANTRI PUTRI Kusumawati, Agustin Dyah; Nurhayati, Nurhayati; Hardiansyah, Angga
Journal of Nutrition College Vol 13, No 3 (2024): Juli
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v13i3.42914

ABSTRACTBackground: Anemia must receive special attention because it can affect health status, especially in women. Anemia can be caused by a lack of consuming foods containing iron (Fe), vitamin C, protein, the habit of consuming Fe inhibitor substances such as caffeine, oxalate, phytate, and tannins contained in tea as well as other factors such as blood loss and nutritional status.Objectives: To determine the relationship between Fe intake, tea-drinking habits, and nutritional status with the incidence of anemia in female students.Methods: This research used a cross-sectional design with a total sample of 73 female students at the Sirojuth Tholibin Islamic Boarding School in Grobogan Regency, Central Java. The sample was collected with accidental sampling. Data on Fe intake were obtained using the Semi Quantitative Food Frequency Questionnaire (SQ-FFQ), tea-drinking habits using the Food Frequency Questionnaire (FFQ), nutritional status using Body Mass Index by Age (BMI/U), and the incidence of anemia was determined by measuring hemoglobin using the Point of Care Testing (POCT) method with the easytouch GCHb digital device. Bivariate analysis with Gamma (g) correlation test.Results The results of this study obtained the characteristics of respondents with sufficient Fe intake 41 (56,2%) respondents, good tea-drinking habits 51 (69.9%) respondents, good nutritional status 54 (74%) respondents, and no anemia category 52 (71.2%) respondents. Based on the results of the bivariate test analysis, it showed that Fe intake, tea-drinking habits, and nutritional status had a relationship with the incidence of anemia (p-value <0.05). Conclusion: There is a relationship between Fe intake, tea-drinking habits, and nutritional status with the incidence of anemia in female students.Keywords : anemia; Fe intake; female students; nutritional status; tea-drinking habit. ABSTRAKLatar belakang: Anemia harus mendapat perhatian khusus karena dapat memengaruhi status kesehatan khususnya pada perempuan. Anemia dapat disebabkan oleh kurangnya mengonsumsi makanan yang mengandung zat besi (Fe), vitamin C, protein, kebiasaan konsumsi zat inhibitor Fe seperti kafein, oksalat, fitat dan tanin yang terkandung dalam teh serta faktor lain seperti kehilangan darah dan status gizi.Tujuan: Mengetahui hubungan antara asupan Fe, kebiasaan minum teh, dan status gizi dengan kejadian anemia pada santri putri.Metode: Penelitian ini menggunakan desain cross sectional dengan total sampel 73 santri putri di Pondok Pesantren Sirojuth Tholibin di Kab. Grobogan, Jawa Tengah. Sampel diambil dengan teknik accidental sampling. Data asupan Fe diperoleh dengan menggunakan Semi Quantitative Food Frequency Questionnaire (SQ-FFQ), kebiasaan minum teh dengan Food Frequency Questionnaire (FFQ), status gizi dengan Indeks Massa Tubuh menurut Umur (IMT/U), dan kejadian anemia ditentukan dengan pengukuran hemoglobin menggunakan metode Point of Care Testing (POCT) dengan alat digital Easytouch GCHb. Analisis bivariat dengan uji korelasi Gama (g).Hasil: Hasil penelitian ini diperoleh karakteristik responden dengan asupan Fe cukup 41 responden (56,2%), kebiasaan minum teh baik 51 responden (69,9%) status gizi baik 54 responden (74%), dan kejadian anemia dengan kategori tidak anemia 52 responden (71,2%). Berdasarkan hasil analisa uji bivariat menunjukkan bahwa asupan Fe, kebiasaan minum teh, dan status gizi memiliki hubungan dengan kejadian anemia (nilai p<0,05).Simpulan: Terdapat hubungan antara asupan Fe, kebiasaan minum teh, dan status gizi dengan kejadian anemia pada santri putri.Kata Kunci : anemia; asupan Fe; santri putri; status gizi; kebiasaan minum teh.

PENGARUH SUBSTITUSI TELUR KEONG MAS (Pomacea canaliculata L.) TERHADAP KADAR PROTEIN, KALSIUM DAN KALIUM PADA KUE BOLU Kurniati, Wenny Dwi; Panjaitan, Petni Nauli Br.; Hardiansyah, Angga
Jurnal Gizi dan Pangan Soedirman Vol 8 No 1 (2024): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2024.8.1.11473

So far, golden snail eggs have not been widely used as a processed food ingredient. Meanwhile, golden snail eggs contain various minerals and nutrients including protein, calcium and potassium. Sponge cake is one of several processed snacks that are often consumed and liked by people in Indonesia. Sponge cake has a delicious taste and quite economical selling value. One way to use golden snail eggs is by substituting chicken eggs with golden snail eggs (Pomacea canaliculata L.) in sponge cakes. The aim of this research is to determine the results of organoleptic tests as well as the protein, calcium and potassium content of sponge cake substituted with golden snail eggs. This experimental research used a completely randomized design (CRD). Golden snail eggs can be used as an ingredient in making sponge cakes. There were 5 treatments carried out to substitute golden snail eggs, namely 0 g (A0), 15 g (A1), 25 g (A2), 35 g (A3) and 50 g (A4). First, the golden snail eggs are washed, mixed with chicken eggs, vanilla, granulated sugar and developer, then stirred until evenly mixed. After the dough has risen, add sweetened condensed milk, vegetable oil, water and wheat flour and stir until evenly mixed. The finished dough is put into a baking dish then steamed for 40 minutes until cooked. The organoleptic test results showed significant differences in taste and texture parameters. Sample A1 was preferred by panelists, with a score of color (4,07), aroma (3,63), taste (4,17), texture (3,77) and acceptability (3,90), and contained protein of 5,40%, calcium 409,77% and potassium 73,72%.

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