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All Journal Jurnal Gizi Jurnal Pangan dan Gizi JURNAL GIZI INDONESIA Journal of Nutrition College Jurnal Teknologi Pangan dan Gizi Jurnal Riset Gizi Pro Food Ilmu Gizi Indonesia Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi Klinik Indonesia Argipa (Arsip gizi dan Pangan) Jurnal Pengabdian Dharma Bakti Nutrisia Jurnal Cakrawala Ilmiah Medika Respati : Jurnal Ilmiah Kesehatan Jurnal Riset Gizi Jurnal Riset Gizi
Fery Lusviana Widiany
Universitas Respati Yogyakarta
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Sifat Organoleptik dan Kadar Serat Pangan Mie Basah dengan Penambahan Tepung Okra Hijau (Abelmuschus esculentum L.) Agustiana Agustiana; Waluyo Waluyo; Fery Lusviana Widiany
Jurnal Gizi Vol 9, No 1 (2020): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (759.212 KB) | DOI: 10.26714/jg.9.1.2020.131-141

Abstract

The content of dietary fiber in wet noodle is lower than the dietary fiber requirement, so we need to add the local food which is high in dietary fiber content, that is green okra (Abelmuschus esculentum L). This study was to determine the effect of green okra flour mixing in wet noodle on organoleptic characteristics and dietary fiber content. This was an experimental study with complete random design. The independent variable was substitution of greenokra flour on wet noodle, while the dependent variables were organoleptic characteristics and dietary fiber content. There were four variations of wet noodles i.e. 0%, 10%, 15%, 20%. Data were analyzed using Kruskal-wallis, Mann Whitney and Anova. The result showed wet noodle 10% was whitish green, typical flavour of wet noodle, and chewy. The highest level of dietary fiber content was in wet noodle 20% as many as 9,92 grams. In conclusion, there were any significant differences in organoleptic test result based on aroma and taste, but no difference based on color and texture. There were significant differences in dietary fiber content from the four experiment variations. The higher percentage of green okra flour makes the higher content of dietary fiber content in wet noodles.Keywords : Wet noodle; Green okra (Abelmuschus esculentum L.) flour; organoleptic characteristic; Dietary fiber content.
Pencampuran Tepung Okra Hijau (Abelmuschus esculentum L.) pada Pembuatan Mie Basah Ditinjau dari Sifat Organoleptik dan Kadar Serat Pangan Agustiana Agustiana; Waluyo Waluyo; Fery Lusviana Widiany
Jurnal Gizi Vol 9, No 1 (2020): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.9.1.2020.%p

Abstract

Noodle is a form of processed food from wheat flour that is widely consumed and preferably bye the community. Abelmuschus was underutillized food while they do have high content of fiber. The use of green okra flour as the flour mixture in the manufacture of wet noodles was expected to create a new noodle product that has high fiber content. This study was to determine the effect of green okra flour of wet noodle on organoleptic characteristics, and dietary fiber content. This was a true experimental study with complete random design. The independent variable was substitution of green okra (Abelmuschus esculentum l.) flour on wet noodle, while the dependent variables were organoleptic characteristics and dietary fiber value. There were four variations of wet noodles i.e. 0%, 10%, 15%, and 20%. data were analyzed using Kruskal-wallis, Mann Whitney test and Anova. The result showed wet noodle 10% was whitish green, typical flavour of wet noodle, and has a chewy on texure.the highes levels of dietary fiber content was ini wet noodle 20% asa many as 9,92 grams. In conclusion, there are significant differences in organoleptic test results based on aroma and taste, but there are no differences based on color and texture. There were significant differences in dietary fiber content from the four experiment variations. The greater the percentage of mixing green okra flour, the fiber content will be higher in wet noodles.
Efektivitas Sayur Bayam Terhadap Perubahan Kadar Hemoglobin Remaja Putri Di Smp 3 Kalasan, Sleman, Yogyakarta Reza Iqbal Suhada; ayu fitriani; fery lusviana widiany
Jurnal Pangan dan Gizi Vol 9, No 1 (2019): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.9.1.2019.16-26

Abstract

Pendahuluan: Anemia merupakan salah satu permasalahan gizi umum di dunia terutama di negara berkembang. Prevalensi anemia di negara berkembang mencapai 27%. Di Indonesia perilaku mengkonsumsi sayur dan buah dari tahun 2007-2013 sebagian besar provinsi menunjukkan penurunan terutama di Provinsi DIY sehingga menyebabkan terjadinya permasalahan gizi salah satunya yaitu anemia. Dari data studi pendahuluan didapatkan 20% siswi di SMP N 3 Kalasan mengalami anemia.Metode Penelitian: Jenis penelitian adalah quasi eksperimental dengan desain one group pre test post test design without control group. Sampel penelitian adalah remaja putri di SMP N 3 Kalasan. Teknik pengambilan sampel menggunakan simple random sampling yaitu mengambil subyek penelitian sebanyak 35 siswi melalui perhitungan besar sampel. Instrumen yang digunakan adalah Stick Hemoglobin Testing. Metode pengumpulan data menggunakan data primer. Analisis pengolahan data menggunakan paired sample t-test.Hasil: Penelitian dilakukan terhadap 35 responden terdiri dari kelas VIII dan IX. Seluruh responden diberikan perlakuan sama yaitu pemberian sayur bayam selama 7 hari. Hasil uji paired sample t-test terdapat perbedaan rerata kadar hemoglobin responden sebelum perlakuan yaitu 12,797 gr/dl dan sesudah perlakuan yaitu 13,183 gr/dl. Serta ada pengaruh yang signifikan pemberian sayur bayam terhadap perubahan kadar hemoglobin responden dengan sig 0,002.Kesimpulan: Pemberian sayur bayam efektif berpengaruh terhadap perubahan kadar hemoglobin remaja putri di SMP N 3 Kalasan.
Effect of modification of nutrition counseling by using diet message sticker on food waste of inpatients Pramesti Retno Hapsari; Retno Pangastuti; Fery Lusviana Widiany
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 7 ISSUE 2, 2019
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2019.7(2).58-64

Abstract

ABSTRAKLatar belakang: Asuhan gizi rumah sakit diberikan kepada pasien berdasarkan hasil asesmen, termasuk kondisi klinis. Salah satu faktor yang mendukung kepatuhan diet pasien di rumah sakit adalah edukasi gizi. Stiker pesan diet dapat digunakan sebagai alat bantu untuk pemberian edukasi terhadap pasien. Tujuan: Untuk menganalisis pengaruh pemberian stiker pesan diet terhadap sisa makanan pasien rawat inap. Metode: Penelitian ini merupakan penelitian eksperimental dengan desain perbandingan kelompok statis. Sebanyak 220 responden diambil secara acak, dibagi menjadi kelompok kontrol (tanpa stiker diet) dan kelompok intervensi (diberi diet stiker). Stiker pesan diet diberikan kepada kelompok intervensi selama 1 hari dalam siklus menu ke-8. Stiker pesan diet ditempelkan di plato dan materinya disesuaikan dengan diet yang diberikan oleh ahli gizi rumah sakit. Sisa makanan diketahui menggunakan metode Visual Comstock berskala 6 poin. Data dianalisis univariat dan bivariat menggunakan uji-T independen. Hasil: Rata-rata sisa makanan pada kelompok intervensi berdasarkan masing-masing komponen makanan adalah 28,62 ± 28,62% pada buah, 23,24 ± 23,24% pada sayuran, 22,38 ± 20,87% pada makanan pokok, 22,30 ± 22,69% pada lauk nabati, dan 20,75 ± 22,38% pada lauk hewani. Sedangkan rata-rata sisa makanan pada kelompok kontrol adalah 44,89 ± 44,89% pada buah, 33,32 ± 33,32% pada sayuran, 39,83 ± 29,33% pada makanan pokok, 31,67 ± 31,67% pada lauk nabati, dan 36,20 ± 31,76% pada lauk hewani. Hasil uji-T independen untuk menganalisis pengaruh pemberian stiker diet terhadap sisa makanan menunjukkan nilai p=0,000 (p<0,05) untuk semua kelompok komponen makanan. Kesimpulan: Modifikasi konseling gizi dengan menggunakan stiker pesan diet berpengaruh terhadap sisa makanan pasien rawat inap. KATA KUNCI: intervensi gizi, metode visual Comstock, pasien rawat inap, sisa makanan, stiker pesan diet  ABSTRACTBackground: Nutrition care in hospital was provided to the patient based on nutritional assessment result, including clinical state. One of the factors supporting the dietary compliance of inpatients is a nutritional education. Diet message sticker could be used as a tool to educate patients. Objective: To analyze the effect of diet message sticker on food waste of inpatients. Methods: This was an experimental study with static group comparison design. As many as 220 respondents were randomly divided into control group (without diet sticker) and intervention group (given sticker diet). Diet message stickers were given to the intervention group for 1 day in the 8th menu cycle. Diet message sticker was attached on the plateau and the material was adjusted to the diet provided by the dietitian. Food waste was obtained by the Visual Comstock method with 6 point scale. Data was analyzed univariate and bivariate using independent T-test. Results: The average food waste in the intervention group which based on each food component were 28.62±28.62% in fruit, 23.24 ± 23.24% in vegetable, 22.38 ± 20.87% in staple food, 22.30 ± 22.69% in vegetable side dish, and 20.75 ± 22.38% in animal side dish respectively. While the average food waste in the control group were 44.89 ± 44.89% in fruit, 33.32 ± 33.32% in vegetable, 39.83 ± 29.33% in staple food, 31.67 ± 31.67% in vegetable side dish, and 36.20 ± 31.76% in animal side dish respectively. The result of the independent T-test to analyze the effect of applying diet message stickers to food waste showed p-value=0.000 (p<0.05) for all food component groups. Conclusion: Modification of nutritional counseling by using diet message sticker affects on food waste of inpatients. KEYWORDS: diet message sticker; dietary intervention; food waste; inpatient; visual comstock method.
Faktor-faktor yang mempengaruhi kepatuhan diet pasien hemodialisis Fery Lusviana Widiany
Jurnal Gizi Klinik Indonesia Vol 14, No 2 (2017): Oktober
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (149.038 KB) | DOI: 10.22146/ijcn.22015

Abstract

Background: Riskesdas 2013 data shows the prevalence of chronic kidney disease in Central Java and Yogyakarta 0.3%, which is higher than the average prevalence across Indonesia which is only 0.2%. The results of the author’s study previously showed that the intake of energy, protein, sodium hemodialysis patients on average are not sufficient, while the average fluid intake exceeds the dietary recommendation. There are several factors that can affect dietary compliance of the hemodialysis patients, such as knowledge, family support, attitudes, and behavior.Objective: To examine the factors that affect dietary compliance of the hemodialysis patients.Method: This is an observational study with cross-sectional design, conducted in the hemodialysis unit of Dr. Soeradji Tirtonegoro Hospital, Klaten on March - October 2016, involving 60 respondents. The dependent variable is dietary compliance, while the independent variables are knowledge, family support, attitudes, and behavior. Data were analyzed using univariate and bivariate with Chi-Square test.Results: Chi-Square test results of knowledge with dietary compliance showed the p-value = 0.027; family support with dietary compliance showed the p-value = 0.045; attitude with dietary compliance showed the p-value = 0.045; and behavior with dietary compliance showed the p-value = 0.002.Conclusion: Knowledge, family support, attitude, and behavior affect dietary compliance of the hemodialysis patients.
Pemantauan gizi dengan SMS reminder efektif meningkatkan kepatuhan diet pasien hemodialisis Fery Lusviana Widiany; Yuni Afriani
Jurnal Gizi Klinik Indonesia Vol 15, No 3 (2019): Januari
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.22255

Abstract

Nutritional monitoring with SMS reminder is effective to increase the dietary compliance of hemodialysis patientsBackground: Patients with routine hemodialysis are at risk of malnutrition, inadequate intake of protein, hypoalbuminemia, gastrointestinal disorders. One of the factors affecting dietary compliance is knowledge so that the education and nutrition monitoring on an ongoing basis is necessary. Objective: To determine the effectiveness of nutrition monitoring with SMS reminders on dietary compliance of hemodialysis patients.Methods: This was a quasi-experimental study that involved 30 regular hemodialysis patients, divided into two groups. The inclusion criteria were aged >18 years, willing to become respondent and following the procedure, have a handphone, able to read and write. Patients with anasarca edema and complications of malignancy disease were excluded. The independent variable is nutritional monitoring with SMS reminders, while the dependent variable is dietary compliance. Data were statistically analyzed using the Chi-Square test and multiple logistic regression test. Results: Statistical analysis showed that nutritional monitoring with SMS reminder effectively influences the compliance on the consumption of energy (p=0.011, RR=2.750), fluid (p=0.014, RR=2.000), and potassium (p=0.011, RR=2.750). The compliance on the consumption of fluid is the most dominant factor affected by nutrition monitoring with SMS reminders given (B=3.676, p=0.02).Conclusions: Nutritional monitoring with SMS reminders is effective to increase the dietary compliance of hemodialysis patients.
Status gizi berdasarkan dialysis malnutrition score (DMS) dengan kualitas hidup pasien hemodialisis Dina Maulina Hayati; Fery Lusviana Widiany; Fera Nofiartika
Jurnal Gizi Klinik Indonesia Vol 18, No 1 (2021): Juli
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.60778

Abstract

Nutritional status based on the dialysis malnutrition score (DMS) with hemodialysis patients' quality of lifeBackground: Chronic kidney disease (CKD) is a disorder of the kidney organs characterized by abnormalities in the structure or function of the kidneys. Patients suffering from end-stage CKD require renal replacement therapy in the form of hemodialysis. However, hemodialysis on a routine basis can decrease nutritional status, which will result in malnutrition patients. Malnutrition is associated with morbidity and mortality rates, such as prolonged weakness, susceptibility to infectious diseases, and impaired wound healing that can affect the quality of life. Objective: This study aims to determine the correlation between nutritional status based on the Dialysis Malnutrition Score (DMS) with the quality of life of hemodialysis patients. Methods: The research design was cross-sectional with an observational research design. This research was conducted from 02 September 2019 until 11 September 2019 in the hemodialysis unit at RSUD Panembahan Senopati Bantul with 182 subjects of all chronic kidney disease patients undergoing hemodialysis from 2009 until April 2019. The researcher assessed nutritional status data based on the DMS. In addition, the quality of life was based on Kidney Disease Quality of Life (KDQoL) which researchers for elderly subjects assisted, and some parts filled directly by the subject. The statistical analysis used for this study was the Chi-square test. Results: Based on the Chi-square test, there is a correlation between nutritional status based on the DMS and the quality of life of hemodialysis patients (p-value=0.009). Most subjects had good nutritional status based on the DMS and had good quality on the KDQoL. Conclusions: There is a correlation between the risk of malnutrition based on the Dialysis Malnutrition Score (DMS) and hemodialysis patients' quality of life (KDQoL).
Provision of Local Food-Based Formula Using Pila Ampullacea, Tempeh, and Moringa Oleifera Leaves to the Acceptability and Nutrition Intake in Hemodialysis Patients Fery Lusviana Widiany; Mochammad Sja’bani; Susetyowati Susetyowati; Emy Huriyati
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 10, No 2 (2022): Juni
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.10.2.95-102

Abstract

Background: One of the actions that can be taken to overcome malnutrition in hemodialysis is to improve nutrient intake. It is necessary to provide local food-based formula using Pila ampullacea, tempeh with local soybean, and Moringa oleifera leaves for hemodialysis patients.Objective: To analyze the effect of local food-based formula using Pila ampullacea, tempeh, and Moringa oleifera leaves to the acceptability and nutrition intake in hemodialysis patients.Materials and Methods: This study was carried out in Dr. Sardjito Hospital, Yogyakarta, Indonesia from February to March 2020. Subjects were 54 maintenance hemodialysis patients who met the criteria of study. The independent variable was the provision of local food-based formula, while the dependent variable were the acceptability and nutrition intake.Results: As many as 42.59% of subjects were able to consume all the formula given for three days and 50% of subjects have good acceptance of the local food-based formula. The effect of formula intake to the total intake of energy, carbohydrates, fiber, water, calcium, phosphorus, iron showed p-value <0.05, but p-value ≥0.05 for protein, fat, sodium, and potassium. The effect of the non-formula intake to the total intake for all nutrients showed p-value <0.05.Conclusion: Most of the subjects have a good acceptance of the local food-based formula. Formula intake affects total intake of energy, carbohydrates, fiber, water, calcium, phosphorus, and iron, but does not affect total intake of protein, fat, sodium, and potassium. The total intake for all nutrients was affected by the subject's intake of non-formula sources. 
Pengaruh Pola Pemberian Susu Formula terhadap Kejadian Diare pada Baduta Fery Lusviana Widiany
JURNAL NUTRISIA Vol 18 No 2 (2016): September 2016
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (276.263 KB) | DOI: 10.29238/jnutri.v18i2.56

Abstract

Background : Malnutrition on toddler will lead to impaired growth and development, including the risk of infectious diseases. In Indonesia, diarrhea is the second killer on toddler after Accute Respiratory Tract Infection, related barriers to exclusive breastfeeding program. The prevalence of diarrhea in Indonesia fell from 9% (2007) to 3.5% (2013), but in Yogyakarta the prevalence of diarrhea is still quite large (6.6%), which affects children aged 1-4 years (12 , 2%) and infants (11.2%). Objective : To determine the effect of formula feeding pattern to the diarrhea’s incidence on children under 2 years. Methods : This observational study with cross-sectional design involves 43 children under 2 years. Children with chronic diseases, gastrointestinal disorders, and have lactose intolerance or allergy on formula milk excluded. The dependent variable is diarrhea’s incidence, the independent variables is formula feeding pattern. Outer variables are exclusive breastfeeding history, maternal age, parental education, parental income, children’s diet, and children’s disease history. Data were analyzed using univariate, bivariate, and multivariate test. Results : Exclusive breastfeeding history affects the formula feeding pattern on the childrens (p-value = 0.001), but the other outer variables have no effect. Fisher’s Exact test shows that the formula feeding pattern does not affect the diarrhea’s incidence (p-value = 1.000). Conclusions : The formula feeding pattern does not affect the diarrhea’s incidence, but influenced by the exclusive breastfeeding history on the children. Keywords : Formula feeding pattern, exclusive breastfeeding, diarrhea, children under 2 years.
Pemberian Dukungan Gizi Puding Tepung Tempe Mempengaruhi Penyembuhan Luka Pasien Bedah Fery Lusviana Widiany; Rochadi Rochadi; Susetyowati Susetyowati
JURNAL NUTRISIA Vol 18 No 1 (2016): Maret 2016
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (70.824 KB) | DOI: 10.29238/jnutri.v18i1.69

Abstract

Background : Malnutrition is common in hospitalized patients, particularly surgery, resulting in slowing the wound healing up to death. 34.7% malnourished patients who did not receive nutritional support are at risk of postoperative complications. Nutritional support can be given with tempeh flour pudding containing arginine and branched-chain amino acids. Objective : To investigate the effect of nutritional support in the form tempeh flour pudding on wound healing in surgical patients. Methods : This quasi-experimental study involve 152 elective surgery patients aged> 18 years. On the treatment group, the diet compliance is controlled, patient needs were adjusted after given tempeh flour pudding, whereas the control group were given hospital diet according to their needs. The independent variable is nutritional support, the dependent variable is wound healing. Data were analyzed by considering another variables, included ASA (American Society of Anesthesiologists Physical Status Classification) status. Results : Chi-square test the effect of nutritional support in the form tempeh flour pudding on wound healing showed p-value = 0.022, RR = 1.4. In multivariate test, ASA status has the most powerful effect on wound healing (B = 2.659, RR = 1.499, 95% CI = 1.142 - 1.969, p-value = 0.011). Conclusion : Nutritional support in the form tempeh flour pudding significantly effects on wound healing in surgical patients. Keywords : Nutritional support, tempeh flour pudding, wound healing, surgery patient.
Co-Authors Agus Wijanarka Agustiana Agustiana Agustiana Agustiana Ari Tri Astuti Ari Tri Astuti, Ari Tri Ayu Fitriani Azizah, Shafira Nur Chriestina Nanda Iskandar Dina Maulina Hayati Emy Huriyati Erika Novida Fatma Dwi Puspa Melati Fera Nofiartika Fitriana, Lala Budi Inayah Inayah Inayah Inayah Iskandar, Chriestina Nanda Metty, Metty Mochammad Sja’bani Noviati Dwi Pratiwi Pramesti Retno Hapsari Prasetianingsih, Paulina Irianti Pratiwi, Dyan Eriska Puspita Mardika Sari Rahayu Widaryanti Retno Pangastuti Reza Iqbal Suhada Rochadi Rochadi Selviana Anakonda Sri Hartati Mantuges Sri Kadaryati Susetyowati Waluyo Waluyo Waluyo Waluyo Yuni Afriani Yuni Afriani Yuni Afriani, Yuni