Article Per Year (5 Year)
p-Index From 2021 - 2026
2.863
P-Index
This Author published in this journals
All Journal Journal of Nutrition College International Journal of Community Service Learning Amerta Nutrition JURNAL GIZI DAN KESEHATAN Sport and Nutrition Journal Jurnal Ilmiah Gizi Kesehatan (JIGK) Media Gizi Kesmas Jurnal Abdimas Indonesia Indonesian Journal of Community Empowerment (IJCE) Sports Collaboration Journal
Dyah Kartika Wening
Universitas Ngudi Waluyo
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

Published : 22 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 22 Documents
Search

 1   2   3 
Daya Terima Soygurt pada Siswa Sekolah Dasar di Wilayah Ungaran Barat sebagai Jajanan Sehat Berbasis Pangan Lokal: Acceptability of Soygurt to Elementary School Student in West Ungaran Region As A Healthy Snack Based on Local Food Puji Afiatna; Dyah Kartika Wening; Indri Mulyasari; Sugeng Maryanto; Anisa Puspitasari
JURNAL GIZI DAN KESEHATAN Vol. 17 No. 1 (2025): JURNAL GIZI DAN KESEHATAN
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35473/jgk.v17i1.749

Abstract

The school-age child is a growing age group that is actively engaged in a multitude of activities. It is not possible to meet the nutritional needs of schoolchildren in an optimal manner. To support growth and development and physical activity, it is essential to fulfill the nutritional needs of children. One effective approach is to provide them with healthy snacks. The objective of this study was to ascertain the level of acceptability and preference for soy yogurt as a healthy snack for school-aged children, with the utilization of locally sourced ingredients. This research is a descriptive study, wherein the level of liking and acceptability of soygurt are described based on indicators of color, taste, texture, and aroma. Data were collected through interviews with untrained panelists using the scoring method. The results indicated that the product was rated highly in terms of taste (94.12%), with relatively lower ratings for aroma (52.94%). Overall, soygurt was perceived as a healthy snack for school-age children, offering potential nutritional benefits.   ABSTRAK Anak usia sekolah merupakan kelompok usia masa pertumbuhan yang aktif dalam melakukan berbagai macam kegiatan. Pemenuhan kebutuhan gizi anak sekolah belum dapat dilakukan secara optimal. Pemenuhan kebutuhan untuk mendukung tumbuh kembang dan aktivitas fisik sangat diperlukan yang salah satunya adalah melalui konsumsi jajanan sehat. Tujuan penelitian ini mengetahui tingkat kesukaan dan daya terima soygurt sebagai jajanan sehat pada anak usia sekolah dengan pemanfaatan sumber bahan pangan lokal. Penelitian ini merupakan penelitian deskriptif dengan menggambarkan tingkat kesukaan dan daya terima soygurt berdasarkan indikator warna, rasa, tekstur dan aroma. Pengambilan data dilakukan melalui wawancara kepada panelis tidak terlatih dengan metode skoring. Hasil penelitian menunjukkan bahwa memiliki tingkat kesukaan yang berbeda dengan nilai tertinggi pada indikator rasa (94,12%) dan tingkat kesukaan yang kurang pada indikator aroma (52,94%) dan memiliki daya terima dengan kategori baik (91,37%). Soygurt dapat diterima sebagai jajanan sehat untuk anak usia sekolah dengan kandungan gizi yang dapat memberikan manfaat bagi kesehatan.
INDEKS GLIKEMIK DAN BEBAN GLIKEMIK SNACK BAR BERBASIS TEPUNG MOCAF DAN TEPUNG KACANG MERAH SEBAGAI SPORTS FOODS Galeh Septiar Pontang; Dyah Kartika Wening; Rana Nur Azizah
Sports Collaboration Journal Vol. 1 No. 01 (2023): Sports Collaboration Journal: Juni 2023
Publisher : Universitas Ngudi Waluyo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35473/scj.v1i01.2211

Abstract

Adequate intake of energy and nutrients are the key of athlete’s performance. Recent studies showed that lack of nutrients intake had been found in athlete. Snack bar based on mocaf and red bean have been included in criteria for sports foods. Foods products with low glycemic index are well-known have a beneficial for maintaining blood glucose levels, including for athletes. To identify the glycemic index and glycemic load of snack bar with mocaf and red bean. The research included pre-experimental with 10 subjects taken by purposive sampling. Blood glucose levels were taken with a strip test branded auto check in the capilleries. The glycemic index was analyzed using Incremental Area Under the Blood Glucose Response Curve (IAUC) method. Glycemic load is calculated by multiplying the glycemic index by the available carbohydrate/portion divided by 100. Analysis of those using a computer program. The glycemic index of snack bar made form mocaf and red bean is 51,92%, while the glycemic load is 19.39. The glycemic index of snack bar made form mocaf and red bean is in the low category, while the glycemic load is the medium category. Abstrak Asupan energi dan zat gizi yang dipenuhi dengan tepat menjadi kunci performa atlet saat latihan dan bertanding. Asupan gizi atlet yang masih kurang masih sering ditemui. Snack bar berbahan mocaf dan kacang merah berkriteria sports foods. IG yang rendah pada makanan bagi atlet bermanfaat menjaga kestabilan kadar glukosa darah. Mengidentifikasi IG dan BG snack bar berbahan dasar mocaf dan kacang merah. Penelitian termasuk pra eksperimental pre-post test control group dengan 10 subjek remaja putri diambil dengan teknik purposive sampling. Snack bar dibuat dari tepung mocaf dan tepung kacang merah dengan formula 50%:50%. Kadar glukosa darah diambil pada pembuluh darah kapiler menggunakan alat bermerek Autocheck. IG dianalisa menggunakan metode Incremental Area Under the Blood Glucose Response Curve (IAUC) diperoleh dari pemeriksaan kadar glukosa darah subyek penelitian. Perhitungan BG dengan cara IG dikalikan dengan available carbohydrate/porsi dibagi 100. IG dan BG dianalisa menggunakan perangkat lunak dalam komputer. IG snack bar berbahan mocaf dan kacang merah yaitu 51,92%, sedangkan BGnya sebesar 19,39. Snack bar berbahan mocaf dan kacang merah termasuk ber-IG rendah, sedangkan BG-nya termasuk kategori sedang.
Co-Authors Afiatna, Puji Albab, Maqfiroh Ulil Alfina Septiani Anggia Intan Shafira Anisa Puspitasari Anisya, Yolan Fatkhis Arifatul Khoiriyah, Ika Silfiana Arifatul Khoiriyah, Ika Silfiana Diah Ratnasari Diah Ratnasari Diah Ratnasari Emilia Fransisca Galeh Septiar Pontang Ika Nilawati Indri Mulyasari Latifah, Fitri Istifarani Luhurningtyas, Fania Putri Nafisah Nur Amin Puji Afiatna Purbowati Ragilia Nurul Qomariyah Rana Nur Azizah Riva Mustika Anugrah Sugeng Maryanto vifta, rissa laila Wahyu Rachmawati Wahyu Rachmawati Yuniarti Dewi