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All Journal Jurnal Gizi Journal of Health and Nutrition Research
Adistira, Ross Mellyana
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Health Professions Medicine & Pharmacology Nursing Public Health

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Hubungan Status Gizi, Persen Lemak Tubuh, RLPP, dan Asupan Natrium dengan Hipertensi pada Wanita Lansia Adistira, Ross Mellyana; Komala, Ramadhana; Abdullah, -; Muharramah, Alifiyanti
Jurnal Gizi Vol 11, No 2 (2022): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.11.2.2022.60-67

Abstract

With age, the ability of body tissues decreases gradually in maintaining normal functions. Hypertension or the “silent killer” is state of blood pressure ≥140/≥90 mmHg. The worst consequence is death. The purpose is to know correlation of nutritional status, body fat percentage, waist-to-hip ratio (WHR), and sodium intake with hypertension in elderly women at Posyandu Lansia Gading Rejo, Lampung. Design of research was cross sectional with Simple Random Sampling technique. The research subjects were 76 people. Height was measured using a microtoice, body weight and body fat percentage using Bioelectrical Impedance Analyze (BIA), WHR using met-line, sodium intake using the Semi Quantitative-Food Frequencies Questionnaire. The data that has been obtained then tested for normality of the data with the Kolmogorov-Smirnov test and continued with the Spearman Rank Correlation Coefficient test. Based on the Spearman Rank Correlation test, there was a significant relationship between; nutritional status with hypertension (p=0,000 r=0,425), body fat percentage with hypertension (p=0,001 r=0,376), WHR with hypertension (p=0,012 r=0,268), and sodium intake with hypertension (p=0,000 r=0,496). The conclusion is nutritional status, percent body fat, waist-tohip ratio, and sodium intake have a significant relationship with hypertension in elderly women.Keywords: body fat percentage, elderly of woman, hypertension, nutritional status, sodium intake, waist-to-hip ratio
Development of Omega-3 and Antioxidant-Rich Bread Spread from Smoked Mackerel and Bambara Groundnut for Cardiovascular Health Adistira, Ross Mellyana; Marliyati, Sri Anna; Setiawan, Budi
Journal of Health and Nutrition Research Vol. 4 No. 3 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v4i3.579

Abstract

Bread spreads can be defined as products that can be spread on bread or as a filling, usually used to add flavor or texture to bread. The taste of bread spread is not only sweet but can be spicy and savory. The purpose of this research was to develop a bread spread made from smoked mackerel with the addition of bambara groundnut and analyze the effect of different formulas on nutrient content, antioxidant activity, and omega-3. This study used a completely randomized design. The analysis test used was One-Way ANOVA with Duncan multiple range test further test with SPSS version 26 and Microsoft Excel 2016 software. The results of this study showed that the highest content of moisture, protein, fat in F1, ash content in F2, while carbohydrates, energy, IC50, and omega-3 in F3. The results of the analysis on bread-spread products contained moisture 31.57-41.06%, ash 4.56-5.00%, protein 15.84-26.82%, fat 28.30-36.24%, carbohydrate 32.14-51.31%, IC50 is 2.66-4.32-ppm, and omega-3 of 1.68-2.6 g/100g. The conclusion of the research showed that the treatment of the ratio of mackerel and bambara groundnut affected on the moisture, protein, and carbohydrate (p<0.05), but did not affect on the ash, fat, omega-3, and antioxidant activity (p>0.05).
Co-Authors - Abdullah Alifiyanti Muharramah Budi Setiawan Ramadhana Komala Sri Anna Marliyati