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All Journal Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) JNKI (Jurnal Ners dan Kebidanan Indonesia) (Indonesian Journal of Nursing and Midwifery) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Fullerene Journal of Chemistry Journal of Global Nutrition
Veriani Aprilia
Departement Of Nutrition Science, Faculty Of Health Science, Universitas Alma Ata,Yogyakarta, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Medicine & Pharmacology Nursing Public Health Other

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Konsumsi Junk Food dan Hipertensi pada Lansia di Kecamatan Kasihan, Bantul, Yogyakarta Rantiningsih Sumarni; Edi Sampurno; Veriani Aprilia
JNKI (Jurnal Ners dan Kebidanan Indonesia) (Indonesian Journal of Nursing and Midwifery) Vol 3, No 2 (2015): Juli 2015
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (238.669 KB) | DOI: 10.21927/jnki.2015.3(2).59-63

Abstract

The risk of hypertension increases in line with a changes in modern lifestyle. Elderly tends to select food such as junk food with high calories, and fat, but low in fi ber and other nutrients. Junk food contains high amounts of sodium that can increase the volume of blood in the body, so make stronger heart blood pumps and cause the higher blood pressure (hypertension). The purpose of this study was to identify the relationship between junk food consumption and hypertension in elderly in Kasihan sub-district Bantul, Yogyakarta. This was an observational analytic study with cross sectional design. The samples were 100 elderly lives in Kasihan sub-district Bantul, Yogyakarta. The results showed that there was relationship between the consumption of junk food and hypertension. Respondents who suffered from hypertension were 49 (67.1%) who often consumed junk food and 24 respondents (32.9%) who rarely consumed junk food. Respondents who did not undergo hypertension were 9 respondents (33.3%) that often consumed junk food and 18 respondents (66.7%) that rarely consumed junk food. In conclusion, there was a relationship between junk food consumption and hypertension in elderly. Risk of hypertension in respondents who consumed more often junk food were 4.083 times higher than them who rarely consumed junk food.
Okra (Abelmoschus Esculentus) As Food Substitute to Increase Fiber and Protein Content of Fungal Fermented Food Dian Yustika Rini; Arif Sabta Aji; Veriani Aprilia; Herni Dwi Herawati; Rosi Novita; Syuja Rafiqi Arifin
Journal of Global Nutrition Vol 1 No 2 (2021)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (316.299 KB) | DOI: 10.53823/jgn.v1i2.26

Abstract

Fungal fermented foods, such as tempe, are nutritious, affordable, and a good source of protein. Nuggets are known as chicken-based ultra-processed food. However, Tempe as raw materials is rarely processed. The combination of Tempe nuggets and additional Okra could improve the nutritional content such as protein and fiber. The current study aimed to investigate the correlation between additional Okra in Tempe nuggets product and nutritional content, and sensory characteristics of fungal fermented food. Experimental design research was conducted from May to July 2019. A total of three treatments and three repetitions were carried out to develop this product including A1 (85% Okra and 15% Tempe flour), A2 (75% Okra and 25% Tempe flour), and A3 (65% Okra and 35% Tempe flour). Semi-trained panelists were selected to perform the sensory test. Protein and fiber of produce were assessed by Kjeldahl method and the soxhlet method. The results indicated that Okra substitution was significantly liking of the color, taste, and aroma of the product (p<0.05), but not in texture indicator (p=0.06). The protein content of the product increased significantly in the A3 formulation. However, the fiber content had no significant difference between Tempe and Okra substitution (p=0.38). Okra has potential dietary food substitution to increase the protein of the fungal fermented food product. The combination formula of Tempe and Okra has a significant impact on the level of preference in color, flavor, and aroma of the Tempe nugget product. Future researches are required to confirm this finding and contribute to the development of Tempe nugget product.
Aplikasi Metode Titrasi Iodometri Untuk Determinasi Kadar Vitamin C Pada Jambu (Myrtaceae Family Muhammad Abdurrahman Munir; Nur Syafitri; Veriani Aprilia; Emelda Emelda
Jurnal Kimia Fullerene Vol 8 No 2 (2023): Fullerene Journal of Chemistry
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37033/fjc.v8i2.492

Abstract

Vitamin merupakan senyawa penting di dalam makanan walaupun kandungan yang terdapat di dalam makanan tersebut sedikit, hal ini disebabkan vitamin memiliki peranan vital di dalam tubuh manusia. Vitamin dapat dikelompokan dalam 2 golongan yaitu vitamin yang larut di dalam lemak yaitu A, D, E, F dan K, sedangkan untuk vitamin yang larut dalam air diantaranya adalah vitamin C dan vitamin B. Vitamin C merupakan senyawa antioksidan sekunder yang bekerja dengan cara menangkap senyawa radikal bebas. Kandungan vitamin C mudah ditemukan di dalam sayur-sayuran dan buah-buahan. Salah satu buah-buahan yang mengandungi vitamin C adalah buah jambu (Myrtaceae family). Penelitian ini bertujuan untuk mengetahui dan menganalisis kadar vitamin C yang terkandung dalam beberapa jenis buah jambu (Myrtaceae family). Metode yang digunakan adalah metode titrasi iodometri. Jenis penelitian ini yaitu kuantitatif-kualitatif eksperimental laboratorium. Sampel yang digunakan dalam penelitian ini yaitu jambu biji merah (Psidium guajava L.), jambu kristal (Psidium guajava, L.), dan jambu air merah (Syzygium aqueum). Penelitian diawali pembuatan iodium 0,05 N, pembakuan iodium, kemudian pembuatan indikator amilum 3%. Selanjutnya penetapan kadar vitamin C pada sampel jambu menggunakan metode titrasi iodometri. Rata-rata kadar sampel jambu biji merah, jambu kristal, dan jambu air merah 2,42 mg/100 gram.
Pengaruh substitusi terigu dengan kacang tunggak (Vigna unguiculata L.) dan ikan gabus (Channa striata) terhadap elastisitas dan warna MP-ASI mie basah Tiara Nur Adistiya; Veriani Aprilia; Siska Ariftiyana

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i2.5254

Abstract

Optimal growth and development in the first thousand days of life (1000 HPK) can be achieved by starting complementary feeding (CF) for infants aged 6-23 months to fulfill nutritional needs and prevent nutritional disorders such as stunting. CF noodle products with local food substitutions are cowpea and snakehead fish which are high in protein, soft textured, and without chemical additives for children aged 12-23 months. This study aimed to determine the effect of wheat substitution with cowpea and snakehead fish on the physical properties (water absorption, elasticity, color) in wet noodle CF. This research used a completely randomized design (CRD) with 4 treatments namely F0 (0%), F1 (20%), F2 (40%), F3 (60%). The parameters analyzed included physical properties of water absorption, elasticity, and color properties (L, a, b). Data were analyzed using One Way ANOVA test and Duncan's Multiple Range Test (DMRT) to know the differences in all samples. Statistical test results indicated a significant effect of substituting wheat with cowpea on elasticity and color (L*, a*, b*). The more composite flour added, the elasticity of the wet noodles decreased, and the L* (brightness) tended to be darker, the a* (redness) greener, and the b* (yellowness) yellower. Meanwhile, there was no significant effect on the water absorption of wet noodle CF. Increased substitution of cowpea and snakehead fish flour affected elasticity and color (L* darker, a* greener, b* yellower), although there was no significant effect on the water absorption of wet noodles.
Co-Authors Agus Prastowo ANAFRIN YUGISTYOWATI Apriyanto, Mulono Arif Sabta Aji Choirun Nisa Dian Yustika Rini Dwi Risti Emelda, Emelda Ernawati Ernawati Fatma Zuhrotun Nisa Febriana Suci Hati Febrina Suci Hati Herni Dwi Herawati Lana Santika Nadia Masrin Masrin Muhammad Abdurrahman Munir Nur Syafitri Olvi Ariyani Rantiningsih Sumarni Ratna Dwi Astuti Retno Pangastuti Retno Sugiyarti Rosi Novita Sampurno, Edi Siska Ariftiyana Syuja Rafiqi Arifin Tiara Nur Adistiya Umi Mardliyah Yhona Paratmanitya