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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.

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%.

Hubungan body image dengan kebiasaan makan dan olahraga pada anggota Herbalife di Nutrition Club Vidy Hardiansyah, Angga; Rahmahullah, Muhammad Hanif; Lestari, Puji
Nutrition Scientific Journal Vol 2, No 2 (2023)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v2i2.6427

Perasaan tidak puas terhadap bentuk tubuh yang dimiliki dapat merubah sikap individu untuk menerapkan kebiasaan makan yang tidak memenuhi kebutuhan zat gizinya. Demi mewujudkan bentuk tubuh yang ideal, individu juga menerapkan aktivitas olahraga dan seringkali olahraga dilakukan secara berlebihan. Penelitian ini bertujuan untuk menganalisis hubungan body image dengan kebiasaan makan dan kebiasaan olahraga anggota Nutrition club Vidy. Desain penelitian menggunakan cross-sectional. Populasi pada penelitian ini yaitu seluruh anggota Nutrition club Vidy yang berjumlah 57 orang. Sampel diambil menggunakan teknik purposive sampling dengan total jumlah sampel sebesar 45 orang. Instrumen penelitian berupa Multidimensional Body Self Relations Quistonnaire – Appearance Scale, Eating Attitude Test-26, kuesioner frekuensi dan durasi olahraga dalam seminggu. Analisis bivariat yang digunakan yaitu Exact Fisher Test. Hasil penelitian menunjukkan bahwa terdapat hubungan yang bermakna antara body image terhadap kebiasaan makan (p=0,003). Tidak terdapat hubungan yang bermakna antara body image terhadap kebiasaan olahraga (p=0,681).

Asupan lemak, asupan serat, persepsi body image dan status gizi siswa SMA Kesatrian 1 Semarang Afifah, Naila Nurul; Hardiansyah, Angga; Darmuin, Darmuin
Nutrition Scientific Journal Vol 3, No 1 (2024)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v3i1.6426

Pencarian jati diri pada remaja seringkali mengarah pada persepsi tentang body image dan bentuk tubuh yang ideal. Sungguh luar biasa bahwa kepercayaan yang tidak benar akan menjadi sumber kekurangan gizi. Umumnya, bentuk tubuh yang sempurna akan didapatkan dari keseimbangan asupan nutrisi dan pemilihan jenis makanan yang tepat. Asupan lemak dan serat yang cukup menjadi pertimbangan bagi remaja karena diyakini dapat mempengaruhi status gizi. Penelitian ini bertujuan untuk mengetahui hubungan antara asupan lemak, asupan serat, persepsi body image, dan status gizi pada siswa SMA Kesatrian 1 Semarang. Desain penelitian menggunakan desain cross-sectional dengan melibatkan 93 responden yang dipilih dengan teknik simple random sampling. Asupan lemak siswa SMA Kesatrian 1 Semarang kurang 41,9% dan lebih 46,2%, asupan serat kurang 98,9% dan lebih 0%, persepsi body image negatif 55,9% dan positif 44,1%, status gizi kurang 3,2% dan 17,2% lebih banyak. Ada hubungan antara asupan lemak dengan status gizi. Tidak ada hubungan antara asupan serat dengan status gizi. Ada hubungan antara persepsi body image dengan status gizi siswa SMA Kesatrian 1 Semarang.

FORMULASI NUGGET IKAN TUNA (Thunnus sp.) DAN LABU KUNING (Cucurbita moschata) SEBAGAI MAKANAN TINGGI PROTEIN DAN VITAMIN A UNTUK ANAK USIA SEKOLAH DASAR Shafara, Frizka Arlyfia Firda; Hardiansyah, Angga; Widiastuti, Widiastuti
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.v4i1.1025

Tuna and pumpkin are food ingredients that contain protein and vitamin A, so they can be processed into an alternative to fast food snacks that are nutrient-dense in the form of nuggets. It is necessary to increase the intake of protein and vitamin A nutrients, especially for elementary school-aged children where at that age problems of difficulty eating begin to appear while they need sufficient nutrients for growth and development, physical activity, and support learning achievement. The purpose of this study was to determine the effect of tuna and pumpkin substitution on panelists' acceptability and nutritional content. The experimental research design used a completely randomized design (CRD) with 6 treatments and 2 repetitions. The panelists in this study were 30 elementary school age children (10-12 years). Organoleptic analysis data were analyzed using the Kruskal Wallis test, if significant, continued with the Mann Whitney further test. Meanwhile, the results of the proximate test and vitamin A analysis were analyzed using the Independent Sample t-test. The results of organoleptic research showed that the nugget formula selected was F1 (15% tuna: 85% pumpkin). The results of the nutrient analysis of the selected formula based on SNI 7758-2013 showed the results of testing the water content of 56.69%, ash content of 1.86%, fat content of 2.58%, protein content of 5.17%, vitamin A content of 2742 RE of nugget products. meet the specified requirements, while for the carbohydrate content of 33.71% it has not met the SNI. The conclusion of this study was that the control formula nuggets were significantly different from the selected formula (p0.005) in the protein and vitamin A test. Ikan tuna dan labu kuning merupakan bahan makanan yang mengandung protein dan vitamin A, sehingga dapat diolah menjadi alternatif snack cepat saji yang padat gizi berupa nugget. Peningkatan asupan zat gizi protein dan vitamin A perlu dilakukan, khususnya untuk anak usia sekolah dasar dimana pada usia tersebut permasalahan sulit makan mulai muncul sementara mereka membutuhkan zat gizi yang cukup untuk pertumbuhan dan perkembangan, aktivitas fisik, serta mendukung prestasi belajar. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh subtitusi ikan tuna dan labu kuning terhadap daya terima panelis dan kandungan gizinya Desain penelitian eksperimental ini menggunakan Rancangan Acak Lengkap (RAL) dengan 6 perlakuan dan 2 kali pengulangan. Panelis dalam penelitian ini sebanyak 30 anak usia sekolah dasar (10-12 tahun). Data analisis organoleptik dianalisis menggunakan uji Kruskal Wallis, apabila signifikan dilanjutkan dengan uji lanjut Mann Whitney. Sedangkan hasil kadar uji proksimat dan analisis vitamin A dianalisis menggunakan uji Independet Sample t-test. Hasil penelitian organoleptik menunjukkan nugget formula terpilih adalah F1 (15% ikan tuna: 85% labu kuning). Hasil analisis zat gizi formula terpilih berdasarkan SNI 7758-2013 menunjukkan hasil pengujian kadar air 56,69%, kadar abu 1,86%, kadar lemak 2,58%, kadar protein 5,17%, kadar vitamin A 2742 RE produk nugget telah memenuhi syarat yang ditentukan, sementara untuk kadar karbohidrat 33,71% belum memenuhi SNI. Kesimpulan penelitian ini adalah nugget formula kontrol berbeda nyata dengan formula terpilih (p0,005) pada uji protein dan vitamin A.

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

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

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