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All Journal GIZI INDONESIA Media Penelitian dan Pengembangan Kesehatan Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat
Fred Agung Suprihartono, Fred Agung
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Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Dentistry Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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BEBERAPA FAKTOR YANG BERHUBUNGAN DENGAN KEJADIAN HIPERURISEMIA PADA PASIEN RAWAT JALAN DI RS DUSTIRA CIMAHI Ilyas, Nelly Olifa; Suprihartono, Fred Agung; Dewi, Maryati
GIZI INDONESIA Vol 37, No 2 (2014): September 2014
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (354.18 KB)

Abstract

Hiperurisemia menjadi faktor independen terjadinya stroke dan penyakit kardiovaskuler. Cairan yang kurang menimbulkan terhambatnya ekskresi asam urat melalui urin sehingga menimbulkan hiperurisemia. Tujuan yang ingin dicapai pada penelitian ini secara umum adalah menganalisis besarnya risiko asupan cairan dan faktor determinan lain seperti kegemukan, asupan purin yang tinggi, asupan karbohidrat yang kurang, asupan lemak yang tinggi, riwayat keluarga dan aktifitas fisik pada kejadian hiperurisemia. Hasil penelitian diharapkan dapat menjadi bahan edukasi dalam memperbaiki pola makan dan pola minum agar terhindar dari penyakit gout (artritis). Penelitian ini menggunakan desain kasus kontrol tanpa matching dengan jumlah sampel 78 orang, 39 orang kasus dan 39 orang kontrol. Pengumpulan data dilakukan di RS Dustira Cimahi dengan usia sampel 30-60 tahun. Analisis data yang digunakan adalah analisis odds ratio dan analisis multivariat dengan uji stratifikasi. Kasus dalam penelitian ini adalah memiliki kadar asam urat darah lebih dari normal, tidak hamil, tidak menderita penyakit ginjal dan hipertensi grade II,. Kontrol memiliki kadar asam urat darah normal, tidak hipertensi grade II, tidak menderita sakit ginjal dan tidak hamil. Data yang dikumpulkan meliputi data umum, asupan cairan, asupan karbohidrat, asupan lemak total, antropometri, aktivitas fisik. Hasil penelitian menunjukkan bahwa asupan cairan yang kurang meningkatkan risiko 6,92 kali terkena hiperurisemia, asupan purin yang tinggi meningkatkan risiko 3,889 kali terkena hiperurisemia, asupan lemak yang tinggi meningkatkan risiko 3,383 kali terkena hiperurisemia, riwayat hiperurisemia dalam keluarga meningkatkan risiko 6,379 kali terkena hiperurisemia. Disarankan penderita hiperurisemia cukup mengasup cairan, memilih makanan sumber purin rendah, membatasi asupan makanan sumber lemak jenuh, penderita dengan riwayat keluarga hiperurisemia harus lebih berhati-hati dalam memilih makanan dan minuman sumber purin.ABSTRACT RISK FACTORS OF HYPERURECEMIA IN OUTPATIENTS IN DUSTIRA CIMAHI HOSPITAL                Hyperuricemia is an independent factor to stroke and cardiovascular diseases. Low fluid intake prevents uric acid excretion through urine waste thus causing hyperuricemia. The aim of this research is to analyze the risk of fluid intake and other determinant factors of hyperuricemia. Outcome of this research can be used to educate people in relation to eating and drinking patternsfor preventing gout arthritis. This research used case control study design without matching, with 78 subjects (39 cases and 39 control). Control group had a normal uric acid concentration, no renal disease and no hypertention grade II, and not pregnant. While for case group, they had a higher uric acid concentration, no renal disease and no hypertention grade II, and not pregnant The data are taken at Dustira Hospital with the age range of 30 – 60 years old. Data taken are general data, fluid intake, carbohydrate intake, total fat intake, anthropometry, physical activities and family history of disease. Stastitical analysis used in this study was Odd Ratio (OR) and stratification analysis. The conclusion of this research is low intake of fluid has a risk of 6.92 times to be hyperuricemia, high intake of purin has a risk of 6.55 times to be hyperuricemia, high fat intake is 3,38 times and the history of hyperuricemia in family is 6.38 times risk to be hyperuricemia. High intake of purin and the history of hyperuricemia in the family were the confounding factors in the relationship between fluid intake and hyperuricemia. This research recommends that patients with hyperuricemia need adequate fluid intake, and need to lower their purin and fat intakes.Keywords: risk factors, hyperuricemia, fluid intake
BROWNIES CHIPS “TOTABI” BERBASIS TEPUNG KACANG TOLO, TEPUNG TALAS DAN TEPUNG UBI UNGU SEBAGAI ALTERNATIF PMT IBU HAMIL ANEMIA DAN KEK Jodie, Rania Maghri; Hapsari, Agustina Indri; Suprihartono, Fred Agung; Moviana, Yenny
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 2 No. 2 (2023): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v2i2.2737

Abstract

Masalah gizi yang sering dialami ibu hamil adalah anemia dan kurang energi kronis (KEK). Berdasarkan hasil Riskesdas tahun 2018, persentase anemia ibu hamil di Indonesia sebesar 48,9% dan KEK adalah 17,3%. Pemberian makanan tambahan (PMT) adalah cara menangani KEK dengan pemberian inovasi pangan. PMT pemulihan untuk ibu hamil anemia dan KEK dapat diberikan dalam bentuk inovasi pangan, salah satunya adalah brownies. Brownies dengan formulasi tepung kacang tolo, tepung talas, dan tepung ubi ungu dapat dijadikan alternatif PMT bagi ibu hamil anemia dan KEK. Tujuan penelitian ini adalah untuk mengetahui pengaruh formulasi tepung kacang tolo, tepung talas, dan tepung ubi ungu terhadap sifat organoleptik, kandungan protein, lemak, karbohidrat, zat besi, serta harga produksi brownies chips. Desain penelitian ini adalah eksperimental dan sampel pada uji organoleptik sejumlah 30 panelis agak terlatih. Hasil penelitian pada sifat organoleptik ketiga formula didapatkan kesimpulan terdapat perbedaan bermakna dengan p=0,041 (p<0,05) pada aspek aroma, p=0,004(p<0,05) pada aspek rasa, p=0,004 (p<0,05) pada aspek tekstur, p=0,016 (p<0,05) pada aspek penilaian keseluruhan (overall), serta tidak ada perbedaan bermakna pada warna p=0,05 (p>0,05). Formula 2 merupakan formula terbaik yang disukai oleh panelis. Hasil uji proksimat per porsi (120 gram) didapatkan energi 470,6 kkal, protein 16,92 gram, lemak 19,77 gram, karbohidrat 46,86 gram, dan zat besi 0,06 mg dengan harga per porsi (120 gram) sebesar Rp7.806. Rekomendasi penambahan bahan tinggi protein dan zat besi serta memperbaiki teknik pengolahan untuk meningkatkan kandungan gizi protein dan zat besi pada produk.
MODIFIKASI NASTAR “BIONSTAR” BERBASIS TEPUNG UBI UNGU DAN TEPUNG ALMOND UNTUK PENDERITA DIABETES MELITUS TIPE 2 Hernawati, Hernawati; Suprihartono, Fred Agung; Gumilar, Mulus; Fitria, Mona
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 4 No. 1 (2025): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT [IN PRESS]
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v4i1.3282

Abstract

In 2021, the International Diabetes Federation (IDF) reported that 537 million adults worldwide were living with diabetes mellitus, with a projected increase of 45% to 783 million by 2045. Indonesia ranks fifth among the ten countries with the highest number of cases. Low-glycemic index snacks can help slow the rise in blood glucose levels in diabetic patients. Modifying nastar using purple sweet potato flour and almond flour is expected to produce a high-fiber, low-glycemic snack suitable for individuals with type 2 diabetes. Purple sweet potato is rich in fiber and anthocyanins, while almond flour has a low glycemic index and contains polyunsaturated fatty acids (PUFA). This study aimed to determine the effect of purple sweet potato flour and almond flour formulation on the quality of nastar, including organoleptic properties, nutritional value, fiber content, and cost. The study used an experimental design with three formulations: F1 (80%:20%), F2 (70%:30%), and F3 (60%:40%). Organoleptic tests assessed color, aroma, taste, texture, and overall preference using 30 semi-trained panelists. Proximate tests were conducted to measure energy, protein, fat, carbohydrate, and fiber contents. Data were analyzed using the Kruskal-Wallis test.The results showed no significant differences (p > 0.05) in organoleptic attributes among the formulations. Formula F1 was the most preferred. Each 54 g serving of Bionstar contained 213 kcal energy, 3.54 g protein, 13.09 g fat, 20.39 g carbohydrates, and 1.32 g fiber, with a cost of IDR 6,883.4. It is recommended to add high-fiber ingredients such as legumes to improve fiber content.
ENERGI, KARBOHIDRAT, SERAT, DAN AKTIVITAS FISIK: KONTRIBUTOR KEGEMUKAN PADA SISWA SMA Sholihah, Siti Nurbayani; Judiono, Judiono; Saleky, Yohannes Willihelm; Rahmat, Mamat; Pusparini, Pusparini; Suprihartono, Fred Agung; Fauziyah, Raden Roro Nur
Media Penelitian dan Pengembangan Kesehatan Vol. 34 No. 4 (2024): MEDIA PENELITIAN DAN PENGEMBANGAN KESEHATAN
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jmp2k.v34i4.2188

Abstract

Obesity is a condition resulting from an imbalance between energy intake and expenditure, leading to excess energy stored as fat tissue. Factor contributing to obesity in adolescents primary stem from dietary patterns. This study aims to determine the relationship between energy intake, carbohydrate intake, fiber intake, physical activity, and obesity among 11th-grade students at SMA Negeri 1 Ngamprah, West Bandung Regency. A cross-sectional research design was employed, with a sample size of 48 students with random sampling. The sampling technique used was random sampling. Data collection involved interviews, questionnaires, and measurements of weight and height. The data was analyzed using Chi-square and logistic regression tests. The findings revealed that 26 students (54,2%) were obese, while only 2,1% met the daily fiber requirements. Significant relationships were found between energy intake (p=0,000), carbohydrate intake (p=0,000), and physical activity (p=0,003) with obesity. However, no significant association was found between fiber intake and obesity (p = 1,000). The variable that significantly influenced obesity was energy intake (p = 0,008; OR = 24,227; CI: 2,339-250,902), while carbohydrate intake (p = 0,076; OR = 4,837; CI: 0,848-27,597) and physical activity (p = 0,367; OR = 2,274; CI: 0,381-13,556) do not directly influenced obesity. Enhancing students’ understanding and behaviors regarding balanced nutrition, along with boosting physical activity through extracurricular activities, is necessary to reduce obesity among adolescents.
Co-Authors Agustina Indri Hapsari Fauziyah, Raden Roro Nur gumilar, mulus Hernawati Hernawati Jodie, Rania Maghri Judiono Judiono Mamat Rahmat Maryati Dewi, Maryati Mona Fitria Nelly Olifa Ilyas, Nelly Olifa Pusparini Pusparini Saleky, Yohannes Willihelm Sholihah, Siti Nurbayani Yenny Moviana, Yenny