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All Journal JKG (Jurnal Keperawatan Global) Jurnal Gizi dan Kesehatan Amerta Nutrition Medika Respati : Jurnal Ilmiah Kesehatan
Rini Wuri Astuti, Rini Wuri
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Agriculture, Biological Sciences & Forestry Health Professions Medicine & Pharmacology Nursing Public Health Other

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Pengaruh Pemberian Jenis Minuman Rehidrasi Ditinjau dari Status Gizi terhadap Penurunan Kadar Gula Darah Atlet Sepak Bola Astuti, Rini Wuri; Kiyatno, Kiyatno; Hanim, Diffah
Jurnal Gizi dan Kesehatan Vol 2, No 1 (2015)
Publisher : Program Studi Ilmu Gizi Pascasarjana Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Latar Belakang : Ketersediaan glukosa darah dan glikogen selama latihan atau pertandingan merupakan salah satu faktor yang berpengaruh terhadap performa endurance. Status gizi atlet berpengaruh terhadap komposisi tubuh yang memungkinkan penyimpanan glikogen yang berbeda. Pemberian minuman rehidrasi yang tepat selama latihan atau pertandingan dapat membantu meningkatkan performa atlet dengan mempertahankan kadar glukosa darah dan menunda kelelahan. Penelitian ini bertujuan untuk menganalisis pengaruh pemberian jenis minuman rehidrasi ditinjau dari status gizi terhadap penurunan kadar gula darah atlet sepak bola.Metode : Penelitian ini merupakan penelitian quasi experiment pre and post test design menggunakan rancangan penelitian factorial design. Subjek penelitian adalah atlet sepak bola usia 16-19 tahun yang terdaftar di KBIO SMA Negeri Satu Sewon, Kabupaten Bantul, Propinsi Yogyakarta, sebanyak 32 subjek penelitian dipilih menggunakan metode purposive sampling. Teknik pengumpulan data dengan wawancara langsung, pengukuran antropometri, serta pemeriksaan kadar gula darah sebelum dan setelah 45 menit latihan fisik endurance dengan pemberian minuman perlakuan. Data dianalisis dengan uji Anava 2x2 faktorial, nilai signifikansi p<0,05 dan dilanjutkan dengan uji Newman-Keuls.Hasil : Tidak ada perbedaan pengaruh pemberian jenis minuman rehidrasi selama latihan fisik terhadap penurunan kadar gula darah atlet sepak bola (F0 =2,664 < Ft =4,46). Ada perbedaan hasil penurunan kadar gula darah atlet sepak bola berstatus gizi baik dan overweight (F0 =5,277 > Ft =4,46). Selisih rentang dinyatakan signifikan, bahwa penurunan kadar gula darah lebih besar pada atlet berstatus gizi overweight, dibandingkan dengan atlet berstatus gizi baik. Tidak ada interaksi antara pemberian jenis minuman rehidrasi dengan status gizi terhadap penurunan kadar gula darah atlet sepak bola (F0 =0,526 < Ft =4,46).Simpulan : Tidak ada perbedaan pengaruh pemberian minuman berkarbohidrat dan sport drink terhadap penurunan kadar gula darah atlet sepak bola usia 16-19 tahun. Atlet sepak bola usia 16-19 tahun yang berstatus gizi overweight lebih besar penurunan kadar gula darahnya selama latihan fisik endurance dan berbeda bermakna dibandingkan dengan atlet berstatus gizi baik. Tidak ada interaksi antara pemberian jenis minuman rehidrasi dengan status gizi terhadap penurunan kadar gula darah atlet sepak bola usia 16-19 tahun.Kata Kunci : Minuman Rehidrasi, Status Gizi, Penurunan Kadar Gula Darah.
Cholesterol, Blood Glucose and Hemoglobin Profiles of Urban Adolescents Setyorini, Yuyun; Darmawan, Rendi Editya; Ardesa, Yopi Harwinanda; Rinawati, RR Sri Arini Winarti; Astuti, Rini Wuri
JKG (JURNAL KEPERAWATAN GLOBAL) (JKG) Jurnal Keperawatan Global Volume 8 Number 2 Year 2023
Publisher : Poltekkes Kemenkes Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37341/jkg.v8i2.859

Abstract

Background: Prevention of heart and cardiovascular disease must be carried out as early as possible with routine biochemical examinations. Aim of this study is to describe the profile of Cholesterol, Blood Glucose and Hemogobin in urban adolescents. Methods: This research method uses a descriptive design with a cross sectional approach. The sample population in this study was 63 nursing students at the Surakarta Health Polytechnic. The study was conducted in August 2023 and the sample was selected randomly. Data were analyzed descriptively. Results: The average cholesterol level was 197mg/dl, the average blood sugar level was 91.1 mg/dl and the average hemoglobin was 13.2 g/dl. Conclusion: The incidence of hypercholesterolemia was high in respondents. This condition is possible due to insufficient consumption of vegetables and lack of physical activity resulting in high cholesterol levels. These specific findings can help create policies to develop more strategic evidence-based interventions, through grouping risk factors in controlling the risk of non-communicable diseases in adolescents.
PENGARUH TEPUNG KACANG MERAH (PHASEOLUS VULGARIS L) DAN TEPUNG SUKUN (ARTOCARPUS COMMUNIS) TERHADAP KARAKTERISTIK ORGANOLEPTIK, KADAR PROKSIMAT, SERAT PANGAN, DAN KADAR PATI RESISTEN PADA SNACK BAR SEBAGAI PANGAN FUNGSIONAL PADA DIABETISI Astuti, Rini Wuri; Sitasari, Almira; Widyawati, Herni Endah; Rooiqoh, Qothrunnadaa Fajr
Medika Respati : Jurnal Ilmiah Kesehatan Vol 18, No 4 (2023)
Publisher : Universitas Respati Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35842/mr.v18i4.910

Abstract

Latar belakang: Penatalaksanaan penderita Diabetes Melitus (DM) salah satunya yaitu terapi gizi. Pangan fungsional  yang dapat dijadikan pelaksanaan terapi gizi bagi penderita DM  adalah  kacang merah dan buah sukun. Kedua bahan tersebut dikombinasikan untuk dikembangkan menjadi makanan selingan yaitu snack bar yang, tinggi protein, rendah lemak dan tinggi serat. Tujuan: Dihasilkan formula/resep produk pangan fungsional diabetisi snack bar yang diterima secara fisik, organoleptik, proksimat, kadar serat pangan, dan kadar pati resisten. Metode: Penelitian ini menggunakan metode eksperimental semu dan dilaksanakan di Laboratorium Ilmu Bahan Makanan dan Uji Cita Rasa Jurusan Gizi Poltekkes. Peneliti memberikan perlakuan dengan membuat 4 variasi pencampuran tepung kacang merah  dan tepung sukun  yang terdiri dari; A (kontrol ), B (75% : 25%), C (50% : 50%), dan D (25% : 75%) pada snack bar.  Setelah itu, dampak yang akan diamati dan diukur serta hasilnya dianalisis, meliputi sifat fisik, organoleptik, uji proksimat, kadar serat pangan dan kadar pati resisten pada snack bar. Hasil: Berdasarkan hasil uji statistik menggunakan uji ANOVA didapatkan hasil bahwa, adanya perbedaan yang signifikan (p<0,05) antara kadar air:0,000, abu: 0,016, protein: 0,000, karbohidrat: 0,000, serat pangan: 0,001, energi: 0,000 dan pati resisten: 0,002 pada snack bar pencampuran t epung kacang merah dan tepung sukun. Kesimpulan: Formula produk yang direkomendasikan adalah B snack bar (tepung kacang merah 75% : tepung sukun 25%).
Efektivitas Worksite Health and Wellness Programs dalam Memperbaiki Komposisi Tubuh, Kebugaran, dan Faktor Risiko Kardiometabolik: The Effectiveness of Worksite Health and Wellness Programs in Improving Body Composition, Fitness, and Cardiometabolic Risk Factors in Employees Kurdanti, Weni; Astuti, Rini Wuri; Widyawati, Herni Endah Endah
Amerta Nutrition Vol. 10 No. 1 (2026): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v10i1.2026.106-114

Abstract

Background: Non-Communicable diseases (NCDs) are increasing among Indonesia’s productive and pre-elderly populations. Cardiometabolic risk factors such as obesity, dyslipidemia, hypertension, and hyperglycemia substantially contribute to this burden, accounting for approximately 70-75% of all deaths. The workplace offers a strategic location for promotional and preventive interventions through Worksite Health and Wellness Programs (WHWPs). Objectives: To assess the effectiveness of WHWPs in improving body composition, fitness, and cardiometabolic risk factors among employees. Methods: A quasi-experimental design with a one-group pre–post test was applied to 35 employees aged 30–60 years with BMI ≥25 kg/m². The 12-week intervention included nutrition education and combined cardio and strength training. The variables measured included anthropometry, body composition, fitness, blood pressure, blood glucose, total cholesterol, dietary intake, and nutritional knowledge. Data were analyzed using paired t-tests, repeated measures ANOVA, and Friedman’s test. Results: Significant improvements were observed in body composition, with reductions in body fat percentage (from 32.81 to 31.46%; p-value=0.005), subcutaneous fat (from 28.67 to 26.84; p-value=0.042), and an increase in skeletal muscle mass (from 25.70 to 26.45; p-value=0.015). Fitness improved significantly (from 32.39 to 35.80; p-value<0.001). Total cholesterol decreased (from 199.94 to 177.40 mg/dL; p-value=0.003), while blood glucose and blood pressure did not change significantly. Natrium intake decreased (from 3209 to 1740 mg; p-value=0.013) and nutrition knowledge scores increased (from 51.65 to 57.33; p-value=0.006). Conclusions: WHWPs effectively improved body composition and fitness and reduced cardiometabolic risk factors among employees.
Co-Authors Almira Sitasari Diffah Hanim Kiyatno Kiyatno Rendi Editya Darmawan Rinawati, RR Sri Arini Winarti Rooiqoh, Qothrunnadaa Fajr Weni Kurdanti Widyawati, Herni Endah Widyawati, Herni Endah Endah Yopi Harwinanda Ardesa Yuyun Setyorini