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All Journal Jurnal Media Gizi Indonesia (MGI) Prosiding Seminar Nasional Unimus Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Latrobdiba, Zahra Maharani
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Humanities Engineering Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences

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Sugar Content, Crude Fiber Content, Antioxidant Activity, and Sensory Characteristics Of Sorghum (Sorghum Bicolor (L.)Moench) Snack Bar with Addition Of Klutuk Banana (Musa Balbisiana Colla) Flour Setyaningtiyas, Tika; Fitriyanti, Addina Rizky; Latrobdiba, Zahra Maharani; Sya'di, Yunan Kholifatuddin
Media Gizi Indonesia Vol. 19 No. 1 (2024): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v19i1.95-106

Abstract

Sorghum and klutuk banana can be utilized as functional foods that are high in fiber and antioxidant and suitable for diabetic people. This study examined the effects of klutuk banana flour on the sugar content, crude fiber content, antioxidant activity, and sensory characteristics of sorghum snack bars. This study is true experimental, employing a completely randomized design (CRD) with 4 formulations: the ratio of sorghum and banana flour klutuk PO (100:0), P1 (90:10%), P2 (80:20%), and P3 (70:30%), and 6 repetitions. Sugar content, crude fiber, and antioxidant activity were observed and analyzed using the one-way ANOVA (Analysis of Varian) test, followed by Duncan test. The sensory properties were evaluated using Friedman test. 1.94–2.86% sugar, crude fiber content is 46.04–70.89%, and antioxidant activity is 9.06–15.0%. The results revealed a significant relationship (p<0.05) between the addition of klutuk banana flour to the sorghum snack bar sugar level, crude fiber content, and antioxidant activity. Texture, color, flavor, and scent were not significantly affected by the addition of klutuk banana flour to sorghum snack bars. The optimal formulation of a sorghum snack bar with the inclusion of klutuk banana flour was discovered to be P3 based on the test sugar content, crude fiber content, antioxidant activity, and sensory characteristics. The nutritional value of the P3 formulation have met USDA (2018) standards for the Nutri-Grain Fruit and Nut Bar, but the sugar content have not meet the SNI 01-3702-1995 (Indonesian National Standards) quality requirements for diabetes diet biscuit.
Pola Makan dan Status Gizi Pasien Kanker Payudara Dengan Kemoterapi Hidayah, Ani Nurul; Bintanah, Sufiati; Nadia, Fika Shafiana; Latrobdiba, Zahra Maharani
Prosiding Seminar Nasional Unimus Vol 7 (2024): Transformasi Teknologi Menuju Indonesia Sehat dan Pencapaian Sustainable Development G
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Kanker payudara merupakan salah satu jenis penyakit yang ditimbulkan oleh pertumbuhan sel padajaringan tubuh yang abnormal. Indonesia terdapat kasus kanker payudara 65.858 pada tahun 2020.Kemoterapi adalah salah satu jenis terapi untuk pengobatan kanker payudara dengan obat tertentu yangbertujuan untuk memperlambat pertumbuhan sel kanker yang ada di dalam tubuh. Tujuan dari penelitianini untuk mengetahui pola makan dan status gizi pasien kanker payudara. Metode penelitian yang dilakukanadalah observasional dengan pendekatan cross sectional dan analisis univariat menggunakan  teknikpurposive sampling dengan responden sejumlah 31 sampel. Hasil dan kesimpulan penelitian hasil analisisdata menunjukkan bahwa terdapat 23 responden (74,2%) memiliki pola makan yang cukup baik danterdapat 13 responden (41,9%) yang memiliki status gizi normal. Asupan energi dari 31 respondendidapatkan 18 responden (58,1%) asupan normal. 12 responden (38,7%) dengan asupan protein normal, 11responden (35,5%)  dengan asupan lemak normal , 17 responden (54,8%) asupan defisit berat.  Kata Kunci : kanker payudara, kemoterapi, pola makan, status gizi
PENGARUH PEMBERIAN FORMULA KOMBINASI AIR JERUK NIPIS (Citrus aurantifolia) DENGAN TEPUNG DAUN KELOR (Moringa oleifera) TERHADAP KADAR LEUKOSIT PADA TIKUS SPRAGUE DAWLEY (Rattus norvegicus) DISLIPIDEMIA Bintanah, Sufiati; Sari, Dewi Kartika; Latrobdiba, Zahra Maharani; Nadia, Fika Shafiana
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 46 No. 2 (2023): PGM VOL 46 NO 2 TAHUN 2023
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/pgm.v46i2.769

Abstract

Dyslipidemia can trigger inflammation that affects the activity and number of leukocytes. Inflammation can be improved with foods that contain anti-inflammatories such as lime and Moringa leaf powder. This study aims to determine the effect of giving a combination formula of lime juice and moringa leaf powder on leukocyte levels in dyslipidemic Sprague Dawley rats. Experimental study with Randomized Pre and Post Test with Control Group Design. Samples were divided into 4 groups P0 (control group), P1 (2.25 ml lime + 0.2 g moringa), P2 (1.57 ml lime + 0.26 g moringa) and P3 (2.92 ml orange lime + 0.14 g moringa) were given intervention for 21 days. The results showed that there was no significant decrease in leukocyte levels after being given intervention in each group with a p-value> 0.05. So it can be concluded that giving the combination formula did not affect the decrease in leukocyte levels.
Co-Authors Dewi Kartika Sari Fika Shafiana Nadia Fitriyanti, Addina Rizky Hidayah, Ani Nurul Setyaningtiyas, Tika Sufiati Bintanah Yunan Kholifatuddin Sya’di