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All Journal JURNAL GIZI INDONESIA Health Notions Jurnal Pangan Kesehatan dan Gizi (JAKAGI)
Rany Adelina
Bachelor Program In Applied Nutrition And Dietetics, Department Of Nutrition, Poltekkes Kemenkes Malang
Biochemistry, Genetics & Molecular Biology Dentistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences

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The Effect of Drying Temperature of Carica pusbecens Seeds on Secondary Metabolite Elok Widayanti; Hanandayu Widwiastuti; Rany Adelina; Indah Cahyaning Wulan
Health Notions Vol 7, No 1 (2023): January
Publisher : Humanistic Network for Science and Technology (HNST)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hn70102

Abstract

Papaya mountain (Carica pubescens) is one of the typical plants that grows in the Dieng Plateau. Seeds of mountain papaya (Carica pubescens) are a by-product of candied carica production which has not been widely used. All carica seeds obtained were cleaned of mucilage and then treated with drying temperatures of 30, 40, 50 and 60oC. The purpose of this study was to examine the secondary metabolite content of the ethanol extract of mountain papaya seeds with variations in drying temperature. The type of research used was experimental. Drying temperature was one of the factors that affect the quality of simplicia. The extraction method used maceration with 70% ethanol as a solvent. Maceration was carried out for 3 days followed by a phytochemical screening test. The results of the phytochemical test showed that the ethanol extract of papaya seeds at temperatures of 30, 40, 50 and 60oC contained alkaloids, flavonoids, saponins, tannins and triterpenoids. Keywords : Carica pubescens; temperature variations; maceration
ANALYSIS OF FERMENTED RICE BRAN, PHOSPHATE INTAKE, AND SODIUM INTAKE ON BLOOD PRESSURE: A REVIEW: Analisis Pengaruh Fermentasi Rice Bran, Asupan Fosfat, dan Natrium Terhadap Tekanan Darah Azizah Afifah; Endang Widajati; Rany Adelina
Jurnal Pangan Kesehatan dan Gizi Universitas Binawan Vol. 3 No. 2 (2023): Juni 2023
Publisher : Program Studi Gizi, Fakultas Kesehatan Masyarakat, Universitas Binawan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54771/jakagi.v3i2.782

Abstract

The number of people with hypertension continues to increase every year. Several foods contain nutrients that can affect blood pressure.  They are rice bran fermentation, phosphate intake, and sodium intake. This study aims to analyze the effect of fermented rice bran, sodium, and phosphate intake on blood pressure through a review of literature. This research is a literature narrative study. That is the analysis of fermented rice bran, phosphate intake, and sodium effect on blood pressure. Seven kinds of literature met the inclusion criteria, with most of the designs being cross-sectional and experimental study designs with a large sample of the majority of the top 20 human respondents and more than ten experimental animals (rats). The results showed that fermentation of rice bran could lower blood pressure through ACE (Angiotensin-Converting Enzyme) inhibitor compounds that inhibit angiotensin I turning into angiotensin II with a p-value<0.05 in experimental animals (rats). In addition, a high intake of phosphate or sodium can increase blood pressure By narrowing of blood vessels and make the heart work heavier with a p-value<0.05 in the healthy human subject, hypertension sufferers, and experimental animals (rats). Rice bran fermentation has significantly reduced (rat) blood pressure. High intake of phosphate or sodium can increase blood pressure in healthy humans, hypertensive patients, and animal studies.
DETERMINING THE NUTRIENTS CHANGES AFTER UNDERGOING NUTRITIONAL COUNSELING AND COOKING ASSISTANCE AMONG T2DM OUTPATIENTS IN MALANG CITY, INDONESIA Rany Adelina; Awalia Nanda Arianto; Sabrina Julietta Arisanty; Rafika Aprillia; Wisnowan Hendy Saputra; Risa Mafaza; Khairuddin Khairuddin; Tapriadi Tapriadi; Rathi Paramastri
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 11, No 2 (2023): June
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.11.2.110-118

Abstract

ABSTRACTBackground: Nutrition and diets are critical factors for T2DM patients to maintain health. Nutrition education are considered less effective because most patients have not implemented them. This research tries to develop program innovation by combining nutrition counseling and cooking assistance for T2DM outpatients. This study aimed to know the risk factors for T2DM  and determine the effectiveness of programmed nutrition education (NEP) on changes in nutrient intake in patients with T2DM. Methods: A total of 70 participants registered as T2DM outpatients at Kedung Kandang primary healthcare center in Malang city. Subjects were recruited using a 'quota sampling' technique. The design of this study is a quasi-experiment study using a comparison of the control (n=32)-treatment group (n=38). This research was conducted from September to November 2018. Fifty minutes of intensive individual counseling and cooking assistance were provided to T2DM patients and families. The data were analyzed using independent sample t-test, Wilcoxon Mann Whitney U-test, and logistic regression. The patients’ 4-d dietary records of 3 normal days and 1 holiday/weekend were assessed after 24 hours.Results: From this study it can be seen that intake of amino acid lysine was significantly higher in the  treatment group than the control group (p = 0.04). The intake of fiber, MUFA, and PUFA was greater in the intervention group, while sodium intake was lower in the intervention group. The risk factors of T2DM incidence were age (p = 0.036), education (p = 0.043), waist circumference (p = 0.015), and carbohydrate intake (p = 0.033). Conclusion: T2DM patients treated with individual nutrition counseling and cooking assistance gained a higher intake of fiber, amino acid lysine, and unsaturated fatty acids. The most influential risk factors of T2DM incidence are age, education, waist circumference, and carbohydrate intake. Keywords: nutrition counseling, cooking assistance, nutritional intake, T2DM.
Co-Authors Awalia Nanda Arianto Azizah Afifah Elok Widayanti Endang Widajati Hanandayu Widwiastuti Indah Cahyaning Wulan Khairuddin Khairuddin Rafika Aprillia Rathi Paramastri Risa Mafaza Sabrina Julietta Arisanty Tapriadi Tapriadi Wisnowan Hendy Saputra