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Sifat ﬁsik, kadar serat, dan daya terima naget dengan penggunaan glukomanan dari porang (Amorphophallus oncophyllus) untuk substitusi daging ayam Dwi Risti; Veriani Aprilia; Fatma Zuhrotun Nisa
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 5, NOMOR 1, 2017
Publisher : Alma Ata University Press

ABSTRACTBackground: Cardiovascular disease related wth the excess of cholesterol consumption is the leading cause of death in the world. Dietary management of high ﬁ ber could decrease the risk of the disease. Nugget is one of favorites meat product. The substitution of ﬁ ber within the nugget has the function in lowering the cholesterol. Glucomannan from porang (Amorphophallus oncophyllus) includes in soluble ﬁ ber anconsist of mannose and glucose. Nugget substituted with glucomannan shall be the alternative of nutritious food. Objectives: To evaluate the inﬂ uence of glucomannan substitution on the physical properties, ﬁ ber content, and the acceptability of chicken nugget. Methods: This was experimental study using random completely design. Samples were chicken nuggets with 5 diferent formula, those were standard (NFS), nugget with the decrease of chicken with porang glucomannan substitution in the percentage of 0% (NGP0), 1% (NGP1), 3% (NGP3), 5% (NGP5). Nugget with the substitution of 3% konjac glucomannan was used as comparator. Nuggets were then evaluated for their physical properties(chewiness and water holding capacity/WHC), the content of ﬁ ber, and acceptability (organoleptic properties).Results: The substitution of glucomannan increased the chewiness and WHC, but ﬁ ber content was not inﬂ uenced. Organoleptic results showed that maximum glucomannan concentration that could be added was 1%. Conclusions: The substitution of glucomannan increased chewines and WHC, but it did not inﬂ uence the ﬁ ber. There was also the decrease its acceptability.Conclusions: The substitution of glucomannan increased chewines and WHC, but it did not influence the fiber. There was also the decrease its acceptability. KEYWORDS: glucomannan, ﬁber content, physical properties, acceptabilityABSTRAK Latar belakang: Penyakit kardiovaskuler merupakan penyebab utama kematian di dunia karena konsumsi kolesterol berlebih. Pengaturan pola makan tinggi serat dapat mengurangi risiko penyakit ini. Naget merupakan produk olahan daging yang banyak digemari masyarakat. Substitusi serat ke dalam naget memiliki fungsi sebagai penurunan kolesterol. Glukomanan porang merupakan serat larut yang merupakan polimer dari mannosa dan glukosa yang diekstraksi dari umbi porang (Amporphophallus oncophyllus). Naget yang disubstitusi glukomanan sebagai serat dapat menjadi alternatif lauk yang bergizi. Tujuan: Mengetahui pengaruh substitusi glukomanan terhadap sifat ﬁ sik (kekenyalan dan water holding capacity/WHC), kadar serat kasar, dan daya terima naget ayam. Metode: Jenis penelitian ini adalah eksperimental dengan menggunakan RAL. Sampel adalah naget ayam dengan 5 variasi substitusi glukomanan, yaitu naget dengan formula standar (NFS), naget dengan pengurangan daging ayam tanpa substitusi glukomanan porang (NGP0), naget dengan substitusi glukomanan porang 1% (NGP1), 3% (NGP3), 5% (NGP5), dan sebagai pembanding menggunakan substitusi glukomanan konjak 3% (NGK3). Naget diuji sifat ﬁ sik (kekenyalan dan WHC), kadar serat kasar, dan daya terima (sifat organoleptik). Hasil: Subsitusi glukomanan porang meningkatkan kekenyalan dan WHC, namun kadar serat kasar tidak dipengaruhi. Hasil uji organoleptik membuktikan bahwa substitusi glukomanan hanya mampu diterima sampai kadar 1%. Kesimpulan: Substitusi glukomanan berpengaruh terhadap kekenyalan, WHC, dan sifat organoleptik naget ayam.KATA KUNCI: glukomanan, naget ayam, kadar serat kasar, sifat ﬁ sik, daya terima

Substitution of rice brand had the impact on organoleptic properties and nutritional value of yogurt Choirun Nisa; Veriani Aprilia; Lana Santika Nadia
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 6, ISSUE 1, 2018
Publisher : Alma Ata University Press

ABSTRAKLatar Bekalang: Indonesia dikenal sebagai negara agraris, beras merupakan makanan pokok warganya, dengan setiap tahun mampu memproduksi beras yakni 32 juta ton. Bekatul beras merupakan limbah hasil penggilingan padi yang biasanya digunakan sebagai pakan hewan, sebagai pangan fungsional mengandung banyak zat gizi yaitu protein, lemak, karbohidrat, serat kasar dan vitamin B1, namun konsumsinya masih rendah karena kandungan lemak yang tinggi menyebabkan mudah rusak, kurang tahan lama dan berbau tengik, sehingga perlu dilakukan versivikasi pangan guna meningkatkan konsumsi bekatul salah satunya dengan ditambahkan ke yogurt. Yogurt merupakan produk fermentasi susu dengan bakteri Lactobacillus bulgaricus dan Streptococcus thermophiles berikut manfaatnya yaitu sebagai sumber kalsium, anti bakteri, untuk mengurangi kolesterol, dan penderita obesitas.Tujuan: Untuk mengetahui pengaruh substitusi tepung bekatul terhadap sifat organoleptik dan nilai zat gizi pada produk yogurt bekatul. Metode: Jenis penelitian adalah eksperimental dengan menggunakan RAL (Racangan Acak Lengkap) dengan 4 perlakuan dan 2 kali ulangan. Sampel dalam penelitian ini adalah yogurt bekatul dengan formula yaitu P0 (175 g susu UHT: 0% bekatul), P1 (165 g susu UHT: 5% bekatul), P2 (155 g susu UHT: 10% bekatul), P3 (145 g susu UHT: 15% bekatul). Pada sifat organoleptik (uji kesukaan) yaitu dari rasa, aroma, tekstur, warna dan keseluruhan. Pada analisis nilai gizi yang diukur meliputi kadar air, abu, protein, lemak, karbohidrat, serat, gula reduksi, dan gula total.Hasil: Berdasarkan pengujian sifat organoleptik atau uji kesukaan yogurt substitusi tepung bekatul pada atribut warna, rasa, aroma dan keseluruhan, yogurt bekatul P1 (165 g susu UHT: 5% tepung bekatul) paling disukai panelis. Dari hasil pengujian nilai gizi yogurt bekatul P3 (145 g susu UHT: 15% bekatul) memiliki kadar abu, protein, lemak dan serat, gula total paling tinggi. Namun kadar air, karbohidrat, dan gula reduksi paling rendah. Kesimpulan: Makin banyak substitusi tepung bekatul, maka makin tinggi nilai gizi yogurt bekatul. Namun kesukaan panelis terhadap yogurt bekatul makin rendah.KATA KUNCI: yogurt bekatul, sifat organoleptik, nilai giziABSTRACTBackground: Indonesia is known as an agricultural country, rice is the staple food of citizens, each year capable of producing 32 million tons of rice. Rice bran was a waste of rice mill which is usually used as animal feed, as functional food contains many nutrients such as protein; fat; carbohydrate; crude fiber; and vitamin B1, but the consumption is still low because the high fat content causes easily damaged, less durable, and rancid smell. So, it is necessary to do food diversification to increase bran consumption, such as by addition to yogurt. Yogurt is a fermented milk product from Lactobacillus bulgaricus bacteria and Streptococcus thermophilus along with its benefits as a source of calcium, anti-bacterial, reducing cholesterol, and lowering of body weight.Objectives: To know the effect of rice bran substitution on organoleptic properties and nutritional value of rice bran yoghurt products.Methods: The study was experimental used complete randomized design with 4 treatments and 2 replications. The sample of this research was rice bran yoghurt with formula that were P0 (175 g of milk UHT: 0% bran), P1 (165 g of UHT milk: 5% bran), P2 (155 g of UHT milk: 10% bran), P3 (145 g UHT milk: 15% bran). Organoleptic properties (hedonic test) were analyzed from the taste, aroma, texture, color, and overall; whereas nutritional values measured were moisture, ash, protein, fat, carbohydrate, fiber, reducing sugar, and total sugar contents.Results: Based on organoleptic properties test in all parameters, P1 formula was most preferred by panelists. However, the highest of protein, fat, fiber content, and total sugar was obtained from formula of P3.Conclusions: The more substitution of rice bran into the yogurt, the higher nutritional value, although the panelist’s preference was getting lower.KEYWORDS: nutritional value, organoleptic properties, rice bran, yoghurt

Porang flour with and without soaking of keji beling extract increased ureum level on toxicity test Ratna Dwi Astuti; Agus Prastowo; Veriani Aprilia
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 5, ISSUE 3, 2017
Publisher : Alma Ata University Press

Background: The porang tuber (Amorphophallus oncophyllus) is a functional food containing glucomannan that has many advantages in health. However, porang flour can not be consumed, because the high content of calcium oxalate that have the risk on kidney disease. It can be reduced by physical or chemical treatment. Keji beling (Strobilanthes crispa L. Blume) has been proved for its function in dissolving the calcium oxalate, but its uses in decreasing of calcium oxalate has not been studied yet.Objectives: To evaluate the effect of porang flour on ureum levels of wistar rat blood in acute toxicity test.Methods: The research was experimental with pre and post without control group design. The samples were 20 female Wistar rats, aged 8-10 weeks with body weight of 100-180 grams. Rats were divided into 4 groups of treatment those were native porang with the dose of 2000, 5000 mg/kg of body weight, porang flour with soaking of extract at the dose 2000 and 5000 mg/kg of body weight. Porang was incorporated orally into the mouth of rats after 18 hours of adaptation. At the 24th and 72nd hours after treatment, the bloods were collected and analyzed for their ureum levels.Results: The statistical test showed that there was an effect of porang flour with and without soaking of keji beling extract before and after treatment on ureum level at the dose of 2000 and 5000 mg/kg body weight, however there was no significant difference ureum level of the same dose at 24th or 72nd hours, except on the dose of 2000 mg / kg weight at the 72nd hour. Results of observation between the 24th hour compared to the 72nd hour showed that there was no significant difference of urea value (p> 0.05). Increased levels of ureum was influenced by the calcium oxalate content contained in porang flour. In TPM, ureum level was higher than that in TPK.Conclusions : The increase in urea levels was still in normal range, therefore porang flour is still safe for consumption.KEYWORDS: acute toxicity, porang flour, urea, keji beling

Total of phenol and antioxydant activities of rice bran yoghurt Olvi Ariyani; Fatma Zuhrotun Nisa; Mulono Apriyanto; Veriani Aprilia
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).37-40

ABSTRAKLatar Belakang: Bekatul merupakan salah satu produk pertanian Indonesia yang kaya akan zat bioaktif, terutama senyawa fenolik dan fitokimia. Senyawa fenolik sulit diekstraksi karena seratnya tidak larut air. Salah satu cara untuk mengekstraksinya yaitu dengan fermentasi. Yogurt merupakan salah satu produk fermentasi susu. Adanya penambahan bekatul ke dalam yogurt dapat meningkatkan efek fungsionalnya, tidak hanya efek kesehatan saluran cerna, tetapi juga efek antioksidatifnya.Tujuan: Untuk mengetahui pengaruh proses fermentasi terhadap aktivitas antioksidan dan total fenol yogurt dengan adanya penambahan bekatul.Metode: Penelitian ini merupakan penelitian eksperimental menggunakan rancangan acak lengkap. Ada 4 formula yogurt yang berbeda pada jumlah bekatul yang ditambahkan, antara lain: 0%, 5%, 10%, dan 15%. Total fenol dianalisis menggunakan metode Follin-Ciocalteu dan aktivitas antioksidan dianalisis dengan metode DPPH. Data kemudian dianalisis statistika menggunakan one-way ANOVA dan dilanjutkan dengan uji beda nyata Duncan.Hasil: Penambahan bekatul pada konsentrasi yang lebih tinggi memengaruhi persentase total fenol yang makin tinggi juga, antara lain 0,03±0,00; 0,04±0,00; 0,06±0,00; dan 0,07±0,00% untuk penambahan konsentasi bekatul 0, 5, 10, dan 15%. Aktivitas antioksidan juga meningkat secara signifikan dari 25,77±0,14% untuk sampel tanpa penambahan bekatul menjadi 47,43±0,29% untuk sampel dengan penambahan bekatul 15%.Kesimpulan: Penambahan bekatul memiliki efek yang signifikan terhadap peningkatan total fenol dan aktivitas antioksidan yogurt. KATA KUNCI: bekatul, yogurt, aktivitas antioksidan, total phenol ABSTRACTBackground: Rice bran is one of Indonesia agricultural product that is high in bioactives, especially phenolic and phytochemical compounds. Phenolic compunds are difficult to extract because the fiber can not solute in water. An alternative way to extract is by fermentation. Yogurt is one of dairy fermentation product. The addition of rice bran into the yogurt will improve its functional effect, not only provides the gastrointestinal health effects but also antioxidant activity. Objectives: To investigate the influence of fermentation process on the antioxidant activity and total phenol of yogurt with the addition of rice bran.Methods: This was an experimental study using completely randomized design. There were 4 formulation of yogurts with different amount of rice bran, i.e. 0%, 5%, 10%, and 15%. Total phenol was measured by Follin-Ciocalteu methods and the antioxidant activity was analyzed by DPPH. Data were analyzed statistically by one-way ANOVA and continued to Duncan’s multiple range test.Results: The addition of rice bran in higher concentration showed higher percentage of total phenol, those were 0.03±0.00; 0.04±0.00; 0.06±0.00; and 0.07±0.00 respectively for the addition of 0, 5, 10, and 15% of rice bran. The antioxidant activities were also increased significantly from 25.77±0.14% for sample without rice bran to 47.43±0.29% for sample with the addition of 15% rice bran. Conclusions: The addition of rice bran gave the significant effect on total phenol and antioxidant activity of yogurt. KEYWORDS: rice bran, yogurt, antioxidant activity, total phenol

Formulasi bubur bayi MPASI yang diperkaya hidrolisat protein ikan lele dumbo (Clarias gariepinus) Veriani Aprilia; Febrina Suci Hati
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 4, NOMOR 2, MEI 2016
Publisher : Alma Ata University Press

ABSTRACTBackground: Malnutrition become the problem in Indonesia. Complementary feeding has the role in solving it. Most of commercial complementary feeding are enriched by vegetable protein, whereas animal protein has more complete amino acid and better digestibility. Unfortunately, consuming animal proteinoften raises concern because of its allergenicity. Catfish (Clarias gariepinus) can be used as a source of high animal protein in the diet that may solve the nutritional problem after reduction of its allergen.Objectives: To develope formulate of complementary feeding porridge enriched with hydrolized protein from catfish muscle.Methods: This was experimental study. HPIL and HPIK was enzymatic hydrolized products of catfish using crude and commercial papain, respectively. Overall and partial hedonic test used 23 mothers as panelists, then selected formula were tested its acceptance by 9 babies using face scale. Nutrient content of porridge were analyzed for protein, carbohydrate, fat, protein, and water.Results: Hydrolysis of catfish using papain made the changes in color, taste, and aroma. The bitter taste limited the uses, maximum amount was 25%. Porridge with the addition of HPIK were chosen by mothers and babies panelists, whereas HPIL did not. Protein content of formulated product were lower than commercial product, but carbohydrate and fat content were higher.Conclusions: Porridge formula with addition of 25% HPIK my be developed as alternative product of complementary feeding.KEYWORDS: protein, papain, catfish, protein hydrolisate, complementary feedingABSTRAKLatar belakang: Kekurangan gizi masih menjadi masalah di Indonesia. MPASI memiliki peran penting dalam mengatasi masalah tersebut. MPASI pada umumnya diperkaya oleh protein nabati, padahal protein hewani mengandung asam amino dan daya cerna yang lebih baik. Namun demikian, protein hewanimeningkatkan risiko alergi pada bayi. Lele (Clarias gariepinus) dapat dijadikan alternatif sumber protein hewani karena ketersediaan yang banyak dan harganya yang murah. Diperlukan suatu teknologi untuk mengurangi tingkat alerginya dan formulasi yang tepat dibutuhkan agar dapat diterima oleh bayi.Tujuan: Formulasi bubur bayi MPASI yang diperkaya hidrolisat protein ikan lele dumbo.Metode: Jenis penelitian ini adalah eksperimental. HPIL dan HPIK merupakan hidrolisat protein ikan lele dumbo yang masing-masing dihidrolisis secara enzimatis menggunakan enzim papain kasar dan papain komersial. Uji kesukaan keseluruhan dan parsial menggunakan 23 panelis ibu, kemudian formula terpilihdiujikan daya terimanya oleh 9 bayi menggunakan skala raut muka. Uji nilai gizi bubur bayi meliputi kadar protein, karbohidrat, lemak, protein, dan air.Hasil: Proses hidrolisis kimiawi protein ikan lele dumbo menggunakan enzim papain menyebabkan perubahan warna, rasa, dan aroma produk. Adanya perubahan sifat tersebut menyebabkan penambahannya ke dalam formulasi bubur MPASI hanya sampai kadar 25%. Di atas kadar tersebut, produk berasa pahit. Hasil uji sensoris produk formulasi HPIK dapat diterima oleh panelis ibu dan bayi, sedangkan produk HPIL tidak. Kandungan protein produk formulasi lebih rendah dibanding bubur komersial, namun kandungan karbohidrat dan lemak lebih tinggi.Kesimpulan: Formula bubur bayi dengan penambahan 25% HPIK dapat dikembangkan menjadi alternatif produk MPASI.KATA KUNCI: protein, papain, lele dumbo, hidrolisat protein, MPASI

Ketahanan pangan rumah tangga berhubungan dengan stunting pada anak usia 6-23 bulan Masrin Masrin; Yhona Paratmanitya; Veriani Aprilia
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 2, NOMOR 3, SEPTEMBER 2014
Publisher : Alma Ata University Press

ABSTRACTBackground: Food is one of human basic needs. If it is not fullfilled, both in their number and quality in the individual and household level will disturb the achievement of the life quality that are health, active, and sustainable and able to rise various health and nutrition problems. Stunting in children 6-23 monthswas one of chronical nutrition problems that was caused by access and afford to the food still low.Objectives: To analyze the correlation between food security of the household and stunting incidence in children aged 6-23 months in Sedayu Subdistrict, Bantul, Yogyakarta.Methods: This was an observational study with case-control design. The samples of the study were 126 children aged 6-23 months, each for case, and control group. The samples were chosen by total sampling method. Data were analyzed by using univariate, bivariate, and multivariate. Statistic test in bivariate analysis used chi-square test and in multivariate analysis used logistic regression test.Results: Bivariate analysis showed that food security of the household had correlation with stunting incidence in children aged 6-23 months (p=0.04, OR=2.70, 95% CI:0.94-8.77). The confounding variable which had significant correlation with stunting incidence in children aged 6-23 months were mother height (p=0.00, OR=2.03, 95% CI:1.14-3.65) and low birth weigth history (p=0.03, OR=3.02, 95% CI:0.98-11.04). Multivariate analysis by controlling mother height and low birth weigth history in children aged 6-23 months,showed that household food security had correlation with stunting incidence in children aged their 6-23 months (p=0.05, OR=2.62, 95% CI:0.97-7.12).Conclusions: There was significant correlation between household food security and stunting incidence in children aged at their 6-23 months in Sedayu Subdistrict, Bantul, Yogyakarta.KEYWORDS: household food security, stunting, children aged in 6-23 monthsABSTRAKLatar belakang: Pangan merupakan salah satu kebutuhan dasar manusia. Jika kebutuhan tersebut tidak terpenuhi, baik jumlah maupun mutunya pada tingkat individu dan rumah tangga akan mengganggu tercapainya kualitas hidup sehat, aktif, dan berkesinambungan serta dapat menimbulkan berbagai permasalahankesehatan dan gizi. Baduta stunting merupakan salah satu masalah gizi kronis yang disebabkan oleh akses dan keterjangkauan terhadap pangan masih rendah.Tujuan: Menganalisis hubungan ketahanan pangan rumah tangga dengan kejadian stunting pada balita usia 6-23 bulan di Kecamatan Sedayu, Bantul, Yogyakarta.Metode: Jenis penelitian ini adalah observasional dengan rancangan case-control. Sampel penelitian adalah baduta usia 6-23 bulan yang berjumlah 126 untuk masing-masing kelompok kasus dan kontrol dengan rasio 1:1. Teknik pengambilan sampel menggunakan metode total sampling. Analisis data secarabertahap, yaitu analisis univariat, bivariat, dan multivariat. Uji statistik bivariat menggunakan chi-square dan multivariat menggunakan regresi logistik. Hasil: Hasil analisis bivariat menunjukkan ketahanan pangan rumah tangga berhubungan dengan kejadian stunting pada baduta usia 6-23 bulan (p=0,04, OR=2,70, 95% CI:0,94-8,77). Variabel luar yang berhubungan signifikan dengan kejadian stunting pada baduta usia 6-23 bulan yaitu tinggi badan ibu(p=0,00, OR=2,03, 95% CI:1,14-3,65) dan riwayat BBLR (p=0,03, OR=3,02, 95% CI:0,98-11,04). Hasil analisis multivariat dengan mengendalikan variabel tinggi badan ibu dan riwayat BBLR baduta menunjukkan ketahanan pangan rumah tangga berhubungan dengan kejadian stunting pada baduta usia 6-23 bulan (p=0,05, OR=2,62, 95% CI:0,97-7,12).Kesimpulan: Ada hubungan yang signifikan antara ketahanan pangan rumah tangga dengan kejadian stunting pada baduta usia 6-23 bulan di Kecamatan Sedayu, Bantul, Yogyakarta.KATA KUNCI: ketahanan pangan rumah tangga, stunting, baduta usia 6-23 bulan

Kandungan bahan tambahan pangan berbahaya pada makanan jajanan anak sekolah dasar di Kabupaten Bantul Yhona Paratmanitya; Veriani Aprilia
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 4, NOMOR 1, JANUARI 2016
Publisher : Alma Ata University Press

ABSTRACTBackground: The National Agency of Drug and Food Control (BPOM) showed that in 2012, consuming of food is the highest caused of poisoning incidence (66.7%) among others (drug, cosmetics, etc). One of factors influence it was chemical contamination in food, such as borax (sodium tetraborate), formaldehyde, and rhodamine-B. Based on this data, there were 2.93% of borax, 1.34% of formaldehyde, and 1.02% of rhodamine-B detected in the snack foods of elementary school children. Their accumulation may have negative impact on body health.Objectives: To know the content of food additive substances contamination (borax, formaldehyde, rhodamin-B) in the snack food of elementary school children in Bantul. Methods: This was an observational research with survey design. The research was done in 68 of elementary schools in District of Bantul. All suspected snack food samples inside and outside the school were analyzed for their chemical contaminations. Qualitative analysis of borax, formaldehyde, and rhodamin-B were done by using curcumin, KMnO4, and test kit methods, respectively. Results: There were 107 samples collected from 68 elementary schools in Bantul. The most sold sample suspecting of chemical contamination was meatball (22.4%). Among 98 analyzed samples, there were 15 (15.3%) and 25 (25.5%) samples that were proven to have borax and formaldehyde. Meanwhile, there were 7 (46.7%) samples of 15 samples were proven to have rhodamine-B. From the data, there were 34 elementary schools (50%) that have no harmful chemical contamination in their snack food.Conclusions: The percentage of snack food containing borax, formaldehyde, and rhodamine-B in elementary school in Bantul was still high enough.KEYWORDS: snack food, borax, formaldehyde, rhodamine-BABSTRAKLatar belakang: Data Badan Pengawas Obat dan Makanan (BPOM) menunjukkan bahwa sepanjang tahun 2012, insiden keracunan akibat mengkonsumsi makanan menduduki posisi paling tinggi, yaitu 66,7%, dibandingkan dengan keracunan akibat penyebab lain, misalnya obat, kosmetika, dan lain-lain. Salah satu penyebab keracunan makanan adalah adanya cemaran kimia dalam makanan tersebut, seperti boraks, formalin dan rhodamin-B. Dalam data tersebut, diketahui 2,93% sampel makanan jajanan pada anak sekolah mengandung boraks, 1,34% mengandung formalin, dan 1,02% mengandung rhodamin-B. Akumulasi bahan-bahan tersebut di dalam tubuh dapat berdampak negatif bagi kesehatan.Tujuan: Mengetahui persentase makanan jajanan anak sekolah dasar (SD) yang tercemar bahan tambahan pangan berbahaya (boraks, formalin, rhodamin-B) di Kabupaten Bantul. Metode: Jenis penelitian ini adalah observasional dengan rancangan survei. Penelitian dilaksanakan dengan melibatkan 68 SD di Kabupaten Bantul sebagai sampel. Seluruh makanan jajanan yang dijajakan baik di luar maupun di kantin sekolah dan diduga mengandung bahan kimia berbahaya diuji kandungan cemaran kimianya yaitu kandungan boraks, formalin dan rhodamin-B. Pengujian kualitatif kandungan boraks menggunakan kurkumin, formalin menggunakan KMnO4, dan rhodamin-B menggunakan test kit Rhodamin-B. Hasil: Terdapat 107 sampel makanan dari 68 SD yang diuji. Jenis makanan jajanan yang diduga mengandung bahan kimia berbahaya yang paling banyak dijajakan di SD adalah jenis bakso (bakso, bakso tusuk, bakso goreng) yaitu sejumlah 22,4% dari seluruh sampel jajanan. Di antara 98 sampel yang diuji kandungan boraks dan formalinnya, 15 sampel (15,3%) positif mengandung boraks dan 25 sampel (25,5%) positif mengandung formalin. Di antara 15 sampel yang diuji kandungan rhodamin-B-nya,7 sampel (46,7%) positif mengandung rhodamin-B. Terdapat 34 SD (50%) yang tidak terdapat jajanan yang tercemar bahan kimia berbahaya. Kesimpulan: Persentase makanan jajanan anak SD yang mengandung boraks, formalin dan rhodamin-B masih cukup tinggi.KATA KUNCI: makanan jajanan, boraks, formalin, rhodamin-B

The increase of blood creatinine levels and the gastric histopathology of rat after feeding of porang (Amorphophallus oncophyllus) flour treated with strobilantehes crispa Ernawati Ernawati; Veriani Aprilia; Retno Pangastuti
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 6 ISSUE 3, 2018
Publisher : Alma Ata University Press

ABSTRAKLatar belakang: Umbi Porang (Amorphophallus oncophyllus) meru[akan umbi asli Indonesia yang mengandung glucomannan. Glukomanan digunakan sebagai bahan tambahan makanan dan suplemen makanan bagi penderita diabetes, tekanan darah tinggi, konstipasi dan penurunan berat badan. Namun, umbi porang mengandung kalsium oksalat yang menyebabkan gatal jika dikonsumsi oleh karena itu kesiapan persiapan yang tepat. Perendaman dari S. crispa in vivo elah terbukti menurunkan kadar kalsium oksalat. Namun, kelebihan konsumsi kalsium oksalat dapat menyebabkan gangguan fungsi ginjal, terutama pada laju flomerasi glomerulus (GFR) dan mempengaruhi kerja ginjal, yaitu penyerapan dan kreatinin fltrasi.Tujuan: Untuk mengetahui pengaruh porang orang dengan S. crispa (keji beling) terhadap kreatinin darah dan histopatologi lambung tikus (Rattus norvegicus) Wistar pada uji toksisitas akut. Metode: Penelitian ini menggunakan experimental with one test group, without control group. Subjek 20 tikus Wistar betina putih (Rattus norvegicus) dengan berat 110-180 gram, usia 8 - 12 minggu, sehat, dan normal. Kelompok tikus dibagi menjadi Tepung Porang Murni (TPM) dan Tepung Porang dengan ekstrak etanol S. crispa (TPK). Setiap kelompok menggunakan dosis 2000 mg / kg berat badan (BW) dan 5000 mg / kgBB. Data kadar kreatinin dikumpulkan pada 24 dan 72 jam setelah makan juga dikonfirmasikan oleh tikus lambung. Analisis data menggunakan One-Way analysis of ariance (ANOVA).Hasil: Jenis larutan dan frekuensi perendaman tidak berpengaruh pada kadar kalsium oksalat padatepung porang, sedangkan lama perendaman tidak memberi efek. Kadar kreatinin darah tikus meningkat setelah pemberian pakan Tepung Porang urni (TPM) dan Tepung Porang dengan Ekstraksi Keji Beling (TPK) dengan dosis 5000 mg/kgBB.Kesimpulan: Pemberian tepung porang dengan perlakuan ekstrak S. crispa aman sampai dosis 5000 mg/kgBW. Ini terbukti dengan normalitas waktu di tingkat kadar kreatinin. KATA KUNCI: porang umbi, kalsium oksalat, rongga, kreatinin, uji toksisitas akut. ABSTRACTBackground: Porang (Amorphophallus oncophyllus) tuber is the original Indonesian tuber containing glucomannan. Glucomannan is utilized as food additives and food supplements for people who have problems with diabetes, high blood pressure, constipation and weight loss. However, it contains calcium oxalate which causes itchy if it is consumed therefore itness appropriate preparation. Soaking of S. crispa in vivo has proven lowering the levels of calcium oxalate. However, the excess consumption of oxalate calcium can cause renal function disorders, especially at the glomerular filtration rate (GFR) and affects the kidneys work, ie absorption and filtration creatinine.Objectives: The objective of this study is to know the influence of the porang flour with S. crispa (keji beling) on the level of blood creatinine and gastric histopathology of rats (Rattus norvegicus) Wistar on acute toxicity test.Methods: This research used experimental with one test group, without control group design. The subjects were 20 white female Wistar rats (Rattus norvegicus) with the weight of 110-180 grams, ages of 8 - 12 weeks, healthy, and normal. Rats were divided into. Native porang flour (TPM) and porang flour treated with ethanol extracts of S. crispa (TPK) groups. Each of groups used dosage of 2000 mg / kg body weight (BW) and 5000 mg/kgBW. Data of creatininee levels were collected at 24th and 72nd hours after feeding was also confirmed by gastric rats. The data analysis was used One-Way analysis of variance (ANOVA) .Results: The type of solution and the frequency of soaking had no effect on calcium oxalate levels in the Porang, whereas the length of soaking is not giving an effect. Blood levels of creatinine rats enhanced after feeding of TPM and TPK. At the dosage of 5000 mg/kgBW.Conclusions: The feeding of porang flour treated with S. crispa was safe until the dosage of 5000 mg/kgBW. It was proven by time normality in creatinine levels. KEYWORDS: porang tuber, calcium oxalate, cavity, creatinine, acute toxicity test.

Kepatuhan Kunjungan Posyandu dan Status Gizi Balita di Posyandu Karangbendo Banguntapan, Bantul, Yogyakarta Retno Sugiyarti; Veriani Aprilia; Febriana Suci Hati
JNKI (Jurnal Ners dan Kebidanan Indonesia) (Indonesian Journal of Nursing and Midwifery) Vol 2, No 3 (2014): November 2014
Publisher : Alma Ata University Press

Malnutrition infants incidence in Indonesia is high about 17.9%. Karangbendo in the last three years has a case of malnutrition infants. The scope of children weighing affect nutritional status of infants. Attendance of health visits in puskesmas Banguntapan III was 63.9% and Karangbendo was 48%. The purpose of this study was to know relationship between health post visits compliance and nutritional status of infants at Karangbendo Banguntapan Bantul, Yogyakarta 2014. This study used descriptive analytic with cross sectional approach. The samples were 40 infants aged 1-5 years that visit Karangbendo health post on 2nd july 2014. The data of health post compliance and nutritional status were obtained by secondary data from KMS. Data were analyzed by Kendall Tau test. The results showed that most of infants aged was 13-36 months about 70% and infants women was 57.5%. The average of health post visits compliance was 70% and category of nutritional status was 72.5% good. The results of the analysis statistics showed that kendall tau value were 0.614 it means that there was a relationship between health post visits compliance and nutritional status of infants. In conclusion, there was a relationship between health post visits compliance and nutritional status of infants at Karangbendo Banguntapan Bantul, Yogyakarta 2014.

Pola Asuh Orang Tua Sebagai Faktor Penentu Kualitas Pemenuhan Kebutuhan Dasar Personal Hygiene Anak Usia 6-12 Tahun Umi Mardliyah; Anafrin Yugistyowati; Veriani Aprilia
JNKI (Jurnal Ners dan Kebidanan Indonesia) (Indonesian Journal of Nursing and Midwifery) Vol 2, No 2 (2014): Juli 2014
Publisher : Alma Ata University Press

Health problems that often occur in children of primary school age (6-12 years) are diseases associated with personal hygiene of the children. This study aimed to determine the relationship of parenting pattern with quality fulﬁ llment of basic personal hygiene needs of children aged 6-12 years in SDN Asem Little Kulon Progo Yogyakarta. This analytic observational used cross-sectional study design. Sampling was determined with simple random sampling technique and obtained 86 students as respondents. Analysis using test Kendal Tau (τ) showed no association between parenting pattern with quality fulﬁ llment of basic personal hygiene needs of children aged 6-12 years in SDN Asem Little Kulon Progo Yogyakarta (p<0.05). The results provide input for health services to improve health education to the community, especially school-age children about personal hygiene associated with the prevention of disease through School Health Unit (UKS).

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