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Fat Intake, Blood Pressure and Randomed Blood Glucose Levels as Risk Factor of Metabolic Syndrome in Adolescent of Junior School in Denpasar City Suiraoka, I Putu; Moviana, Yenny; Cintary, Lely
Health Notions Vol 1 No 1 (2017): January-March 2017
Publisher : Humanistic Network for Science and Technology (Address: Cemara street 25, Ds/Kec Sukorejo, Ponorogo, East Java, Indonesia 63453)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (93.894 KB)

The metabolic syndrome in children is defined when 3 of the 5 components are classified: hypertension, low HDL cholesterol, high serum triglyceride, high blood glucose levels, and central obesity. This study was a retrospective study with case-control design. Data collection was conducted from August to October 2014. The population of this study were all students in 8 selected junior high schools. Based on the calculation result, it was known that the sample size for case and control group are 128 people. Case and control determination began with screening of waist circumference using a tape measure, measured from the diameter between the lower ribs 10 with the iliac crest at the end of normal expiration. Systolic and diastolic blood pressure was measured using a digital blood pressure gauge under the Omron brand. Blood glucose levels were measured using a multicheck parameter tool under the Nesco brand. BMI based on weight and height were measured using body scales and Microtoise. Fat intake data were collected using semi-quantitative food frequency method. Data were analyzed descriptively in the range and mean for waist circumference variable, blood pressure, randomed blood glucose levels, and fat intake. Furthermore, the calculation of Odd Ratio. Based on the results be concluded that adolescents who consume fat above 25% risk 3.3 times greater to experience metabolic syndrome. Systolic and diastolic blood pressure, BMI and blood glucose levels as the case group was higher than the control group.

Metabolic Syndrome in Adolescent of Junior School in Denpasar City I Putu Suiraoka; Yenny Moviana; Lely Cintary
Health Notions Vol 1, No 1 (2017): January-March
Publisher : Humanistic Network for Science and Technology (HNST)

The metabolic syndrome in children is defined when 3 of the 5 components are classified: hypertension, low HDL cholesterol, high serum triglyceride, high blood glucose levels, and central obesity. This study was a retrospective study with case-control design. Data collection was conducted from August to October 2014. The population of this study were all students in 8 selected junior high schools. Based on the calculation result, it was known that the sample size for case and control group are 128 people. Case and control determination began with screening of waist circumference using a tape measure, measured from the diameter between the lower ribs 10 with the iliac crest at the end of normal expiration. Systolic and diastolic blood pressure was measured using a digital blood pressure gauge under the Omron brand. Blood glucose levels were measured using a multicheck parameter tool under the Nesco brand. BMI based on weight and height were measured using body scales and Microtoise. Fat intake data were collected using semi-quantitative food frequency method. Data were analyzed descriptively in the range and mean for waist circumference variable, blood pressure, randomed blood glucose levels, and fat intake. Furthermore, the calculation of Odd Ratio. Based on the results be concluded that adolescents who consume fat above 25% risk 3.3 times greater to experience metabolic syndrome. Systolic and diastolic blood pressure, BMI and blood glucose levels as the case group was higher than the control group. Keywords: Adolescent, Blood presure, Fat intake, Metabolic syndrome, Randomed blood glucose levels.

KONSUMSI LEMAK DAN KADAR KOLESTEROL HDL PASIEN DM TIPE 2 RAWAT JALAN DI RSUP SANGLAH DENPASAR Putu Arie Tria Dewi; Yenny Moviana; Lely Cintari
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 7, No 1 (2018): Februari 2018
Publisher : Jurusan Gizi, Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Abstract. Dyslipidemia characterized by hypertriglyceridemia, increase small dense LDL cholesterol and low HDL cholesterol levels, are common in patient with type 2 DM. This condition may increase the risk of cardiovascular diseases and increase the mortality rate of type 2 DM. Blood HDL cholesterol levels is a parameter that should be managed in type 2 DM.There were some studies reported that dietary intakes especially fat may associated to blood HDL cholesterol levels in type 2 DM patients. The study described the association of dietary fat intakes to blood HDL cholesterol levels in type 2 DM outpatients in Diabetic Center Sanglah General Hospital Denpasar. The study was observational and designed cross sectionally. It was conducted on June 2014. There were 43 subjects (19 males and 24 females). Most subjects were more than 45 years old (90.7%). There were more low educated, employee and have family history of DM subjects, 55.8%, 51.22%, and 58.1% respectively. Most subjects had low activity level and were obese 83.7% and 60.5% respectively. The result showed that most subjects (55,8%) with acceptable fat consumption level (25% of total energy) had excellent HDL cholesterol levels. There were no subjects with unacceptable fat consumption level (≥25% of total energy) had excellent HDL cholesterol levels. It is suggested to patient with type 2 DM to maintain their body weight, be more active, and keep dietary fat intakes no more than 25% (of total energy) to get excellent blood HDL cholesterol levels, and therefore lower the risk of cardiovascular diseases.Key words : HDL cholesterol level, fat consumption level.

PERAN SMOOTHIES KURMA TERHADAP TEKANAN DARAH PENDERITA PREHIPERTENSI Rizki Amalia Novita; Mira Mutiyani; Yenny Moviana; Nitta Isdiani; Assyfa Qoltsum Nurrofawansri
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 11 No 2 (2019): Jurnal Riset Kesehatan Poltekkes Depkes Bandung
Publisher : Poltekkes Kemenkes Bandung

Penderita dengan prehipertensi memiliki resiko dua kali lipat untuk menjadi hipertensi. Zat gizi yang berperan dalam tekanan darah anatara lain adalah kalium dan magnesium. Penelitian ini bertujuan untuk mengetahui pengaruh smoothies kurma terhadap penurunan tekanan darah pada penderita prehipertensi di wilayah kerja Puskesmas Cimahi Selatan Kota Cimahi. Desain penelitian yang digunakan yaitu Quasy Groups Experimental dengan menggunakan pre test dan post test kelompok intervensi dan kontrol. Pada kelompok intervensi diberikan pemberian smoothies kurma yang terdiri dari 100 gram kurma halawi dan 150 ml susu skim pasteurisasi, sedangkan pada kelompok kontrol diberikan pemberian buah pisang ambon sebanyak 100 gram. Perlakuan ini diberikan sebanyak 1 kali sehari selama 7 hari berturut-turut. Hasil penelitian pada kelompok intervensi terjadi rata-rata penurunan tekanan darah sistolik sebesar 11,27 mmHg dan diastolik sebesar 6,35 mmHg. Pada kelompok kontrol terjadi rata-rata penurunan tekanan darah sistolik sebesar 7,35 mmHg dan diastolik sebesar 2,15 mmHg. Hasil uji statistik menunjukkan, ada pengaruh yang signifikan tekanan darah sistolik (p=0.012) dan diastolik (p=0.001) antara kelompok intervensi dan kontrol. Saran untuk penelitian selanjutnya adalah mengadakan penelitian yang serupa pada kelompok yang berbeda dan mengadakan sosialisasi kepada masyarakat umum tentang pengendalian tekanan darah.

Catenfee Crispy Berbasis Arrowoot Dan Kacang Hijau Pada Selingan Anak Autis Dengan Diet CFGF Nada Nur Shadrina; Yenny Moviana; Mira Mutiyani; Rr Nur Fauziyah; Tyas Rahmawati
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 11 No 1 (2019): Jurnal Riset Kesehatan Poltekkes Depkes Bandung
Publisher : Poltekkes Kemenkes Bandung

Makanan selingan anak autis yang sesuai dengan diet CFGF (Casein Free Gluten Free) masih sulit didapatkan. Oleh sebab itu, produk Catenfee Crispy berbasis tepung arrowoot dan tepung kacang hijau yang bebas gluten dan bebas kasein ditujukan sebagai alternatif selingan anak autis. Tepung arrowoot merupakan salah satu tepung substitusi terigu yang bebas gluten dan tepung kacang hijau merupakan salah satu makanan kaya protein. Tujuan peneltian ini untuk mendapatkan produk cookies terbaik menurut sifat organoleptik, tingkat kesukaan, dan kadar protein produk. Desain penelitian ini menggunakan desain studi eksperimental dengan Rancangan Acak Lengkap(RAL). Metode yang digunakan dalam penelitian meliputi uji organoleptik, uji hedonik, dan uji kadar protein metode Kjeldahl. Penelitian ini melibatkan 30 panelis agak terlatih dan 40 panelis anak. Analisis Data yang dilakukan yakni uji Kruskal Wallis dan dilanjutkan dengan uji Mann Whitney. Hasil penelitian uji statistik menunjukan adanya perbedaan bermakna pada warna (p=0,000) dan rasa (p=0,046) crispy dan tidak adanya perbedaan bermakna pada aroma (p=0,061), tekstur (p=0,155), dan tingkat kesukaan (p=0,323) crispy. Didapatkannya produk unggulan yaitu Formula 3 dengan imbangan 65% tepung arrowoot : 35% tepung kacang hijau. Produk unggulan tersebut mencakup sifat organoleptik terbaik, tingkat kesukaan tertinggi (72,5%), dan kadar protein tertinggi (7,5g/100g).

Formulasi Makanan Enteral Berbasis Tepung Tempe Sebagai Alternatif Makanan Enteral Tinggi Protein Fida Husnul Faidah; Yenny Moviana; Nitta Isdiany; Surmita Surmita; Putri Widi Hartini
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 11 No 2 (2019): Jurnal Riset Kesehatan Poltekkes Depkes Bandung
Publisher : Poltekkes Kemenkes Bandung

Malnutrisi merupakan salah satu permasalahan yang dihadapi rumah sakit dalam upaya penyembuhan pasien. Pasien malnutrisi yang tidak mampu memenuhi kebutuhan gizi dari makanan direkomendasikan untuk diberikan makanan enteral. Tempe sebagai sumber protein nabati dapat dijadikan bahan baku alternatif pembuatan makanan enteral tinggi protein yang lebih ekonomis dibandingkan makanan enteral komersial. Penelitian ini bersifat eksperimental dengan menggunakan bahan dasar tepung tempe. Tujuan dari penelitian ini adalah mengetahui pengaruh imbangan tepung tempe terhadap sifat organoleptik dan sifat fisik makanan enteral. Penelitian ini dilakukan dengan pengujian mutu hedonik dan osmolalitas terhadap 3 imbangan makanan enteral. Hasil penelitian menunjukkan makanan enteral berbasis tepung tempe memiliki sifat organoleptik warna putih kekuningan, rasa manis, aroma sedikit beraroma khas tempe, dan kekentalan cair. Hasil uji Kruskal-Wallis menunjukkan terdapat pengaruh formulasi imbangan tepung tempe dan susu skim terhadap warna (p:0,002), rasa (p:0,001), dan aroma (p:0,000). Osmolalitas produk yang dihasilkan diatas batas ideal yang dianjurkan. Untuk mengembangkan produk diperlukan formulasi dengan penggunaan bahan-bahan yang memiliki osmolalitas rendah.

COOKIES OAT TAPE KETAN HITAM SUMBER ANTOSIANIN DAN SERAT UNTUK ALTERNATIF MAKANAN SELINGAN BAGI OBESITAS Yenny Moviana; Dety Rastina; Roro Nur Fauziyah; Dadang Rosmana; Nitta Isdiany; Dedah Ningrum
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 14 No 1 (2022): Jurnal Riset Kesehatan Poltekkes Depkes Bandung
Publisher : Poltekkes Kemenkes Bandung

Obesitas merupakan suatu keadaan terjadinya penumpukan lemak dalam tubuh secara berlebihan. Serat dan antosianin memiliki efek yang menguntungkan pada obesitas. Penelitian ini bertujuan untuk mengetahui pengaruh imbangan tepung oat dan tape ketan hitam terhadap aspek organoleptik, kadar serat, dan kadar antosianin produk. Desain penelitian ini menggunakan studi eksperimental dengan Rancangan Acak Lengkap (RAL). Metode penelitian ini menggunakan uji hedonik pada 30 orang panelis untuk mengetahui sifat organoleptik, pH differensial untuk kadar antosianin, dan enzimatis gravimetrik untuk kadar serat. Imbangan antara tepung oat dan tape ketan hitam yang didapat yaitu F1 (30:70), F2 (50:50), F3 (70:30). Produk dengan F2 unggul pada semua aspek organoleptik meliputi warna, aroma, tekstur, rasa, dan overall. Hasil uji Kruskal Wallis menunjukan adanya perbedaan bermakna pada aspek tekstur produk. Kadar antosianin yang terkandung dalam produk yaitu 5,72mg/100 gram dan kadar serat yang terkandung dalam produk sebesar 7,36%. Diharapkan dilakukan penelitian lanjutan untuk mengetahui efektifitas Cookies oat tape ketan hitam terhadap sampel dengan obesitas.

SNACK BAR SORGUM DAN KACANG MERAH RENDAH INDEKS GLIKEMIK SEBAGAI MAKANAN SELINGAN TINGGI SERAT PENDERITA DIABETES MELITUS Rossa Rosefa Simanjuntak; Agus Sulaeman; Yenny Moviana; Judiono Judiono
Jurnal Gizi dan Dietetik Vol. 1 No. 2 (2022): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v1i2.1246

The management of diet in diabetes is not only limited to restriction of calories and carbohydrate intake, but also must pay attention to other qualitative nutritional aspects such as glycemic index (IG) and fiber consumption. Adequate fiber consumption can help control blood glucose levels. Sorghum flour and red beans have a low glycemic index and high fiber content. The purpose of this study was to determine the effect of snack bars of sorghum flour and red beans on organoleptic properties and dietary fiber levels. This study used an experimental study design with the formulation of sorghum flour and red beans were 65%:35% (Formula1), 70%:30% (Formula 2), and 80%:20% (Formula 3), respectively. Quality testing was done by hedonic test and gravimetric enzymatic test for dietary fiber content testing in the most preferred formula. Results show there is a significantly difference in the aspect of taste, while in the aspect of color, aroma and texture there is no significantly difference. The fiber content of snack bar sorghum flour and red beans from formula 2 is 6.08 grams/100 grams.

ANALISIS MUTU BISKUIT MORINGNA SEBAGAI ALTERNATIF ANEMIA PADA REMAJA PUTRI Aulya Pratiwi; Mona Fitria; Agus Sulaeman; Fred Agung; Yenny Moviana
Jurnal Gizi dan Dietetik Vol. 2 No. 1 (2023): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v2i1.1282

The main cause of iron nutritional anemia in women is the lack of dietary iron (Fe) intake. Iron intake can be obtained from foods such as biscuits. Moringa flour and mung bean flour added as biscuit ingredients can be used as a high-iron snack in an effort to increase iron intake in adolescent girls. This study aims to determine the effect of the formulation of Moringa flour and mung bean flour on organoleptic properties and iron content. This research is an experimental study with a formulation ratio of F1 75%: 25%, F2 50%: 50% and F3 25%: 75%. The organoleptic test was carried out by 30 moderately trained people, then the best results were tested for iron levels by the ICP-OES (Inductively Coupled Plasma-Optical Emission Spectrometry) method. Data analysis used the Kruskal Wallis test, followed by the Mann Whitney test method. The biscuit that has the highest score is the F1 formulation with a ratio of moringa flour and mung bean flour 75%: 25%. One serving is 60 grams and can meet 24% of iron needs. The results of the statistical test found a value (p (0.000) < (0.05)) which means that there is an effect of the formulation of Moringa flour and mung bean flour on the taste of biscuits, and there is an effect on aspects of taste, aroma, and texture of biscuits. This research can be continued by improving the texture of the product to further increase its acceptability and conducting research on the target.

EGG ROLL TAPE KETAN HITAM BUAH NAGA SEBAGAI ALTERNATIF MAKANAN SELINGAN TINGGI SERAT DAN ANTIOKSIDAN Ladytanesia Ervita Bela Sukowati; Roro Nur Fauziyah; Yenny Moviana; Agustina Indri Hapsari; Gurid Pramintarto Eko Mulyo
Jurnal Gizi dan Dietetik Vol. 2 No. 1 (2023): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v2i1.1295

Egg Roll based on fermented glutinous black rice and dragon fruit is a snack product high in fiber and antioxidants. The purpose of this study is to determine the three best formulations and to determine the effect of different balances on the preferences levels, fiber content, anthocyanin, and antioxidant activity. The design of this study is an experimental with Completely Randomized Design (CRD). The research method uses hedonic test for preference level, enzymatic gravimetry for fiber, differential spectrophotometry for anthocyanins, and Uv-Vis DPPH spectrophotometry for antioxidant activity. This study involved 30 moderately trained panelists who were students of the Department of Nutrition, Poltekkes, Ministry of Health, Bandung. The data were analyzed using the Kruskal Wallis Test and continoud with the Man Whitney Test. The results of the hedonic test show that formula 1 with a balance of 30% fermented glutinous black rice: 70% dragon fruit has the highest level of preference in aspects of color, taste, aroma, texture, and overall. The results of the Kruskal Wallis test show that there are differences in aspects of color, taste, aroma, texture, and overall. The highest fiber is found in formula 3 which is 6.31 g/100g. The highest anthocyanin is found in formula 3 which is 22.64 mg/100g. The antioxidant activity of IC 50 is 186.15 ppm. This product can be developed as a snack source of fiber and antioxidants.

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