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All Journal JURNAL GIZI INDONESIA Prosiding Seminar Nasional MIPA Majalah Obat Tradisional Jurnal Pariwisata Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Argipa (Arsip gizi dan Pangan) CARADDE: Jurnal Pengabdian Kepada Masyarakat Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Jurnal Teknologi Pertanian Andalas Bhakti Persada Jurnal Aplikasi IPTEKS J-Dinamika: Jurnal Pengabdian Kepada Masyarakat JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Jurnal Media Sains Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Jurnal Abdi Insani Poltekita: Jurnal Pengabdian Masyarakat Prosiding Konferensi Nasional PKM-CSR Indonesian Community Journal Jurnal Abdimas Perbanas BHAKTI PERSADA Jurnal Aplikasi IPTEKS (Journal of Applied Sciences and Technology) Jurnal Abdi Masyarakat Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA) Seminar Nasional Aplikasi Iptek (SINAPTEK) Jurnal Kesehatan Terpadu Paradharma: Jurnal Aplikasi IPTEK
Ida Bagus Agung Yogeswara
Universitas Dhyana Pura
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Journal : JURNAL GIZI INDONESIA

 1 
Efektifitas sinar ultraviolet terhadap cemaran bakteri patogen pada makanan cair sonde untuk pasien immune-compremissed Sulatri, Ni Luh; Yogeswara, Ida Bagus Agung; Nursini, Ni Wayan
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 5, No 2 (2017)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (355.018 KB) | DOI: 10.14710/jgi.5.2.112-118

Abstract

Background : Food safety remained as critical concern to immune-compremissed patient. Food safety assurance can be achieved through inhibition of pathogenic bacteria by physical treatment such as UV light radiation. However, a study regarding the effect of UV light on growth of pathogenic bacteria in contaminated liquid food are scarce.Objective : To determine the effectiveness of UV light on contamination of pathogenic bacteria in liquid food for immune-compremissed patient.Methods : Randomized design with two factor which were holding time for 60 and 120 minutes and radiation exposure (0, 5, 10 and 15 minutes). The data was analyzed using ANOVA Result : The viscosity and pH of liquid foods were 20 centipoise and 7,15 respectively. Radiation of UV light on contaminated food that have been incubated for 60 and 120 minutes at 37oC showed significant increase (1-2 log cycle) on growth of pathogenic bacteria.Conclusion : Radiation of UV light on contaminated liquid food were not effective to inhibit or kill pathogenic bacteria during holding time (60 and 120 minutes).
Tingkat konsumsi zat besi (Fe), seng (Zn) dan status gizi serta hubungannya dengan prestasi belajar anak sekolah dasar Wadhani, Luh Putu Prema; Yogeswara, Ida Bagus Agung
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 5, No 2 (2017)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (327.069 KB) | DOI: 10.14710/jgi.5.2.82-87

Abstract

Background : The main problem faced by Indonesia especially in the education field is the achievement of learning in children is still low in Elementary School. Several factor that influence the learning achievement in children are internal factors, external factors and the learning methods. Nutritional status, sufticient iron (Fe) and zinc (Zn) intake is one of the important indicators to improve the growth and development of brain in children.Objective :The purpose of this study to determine the correlation between level of iron and zinc consumption and nutritional status with children’ learning achievement in Elementary School no. 1 Buduk and Elementary School no. 2 Abianbase.Methods : design of this study was used an Observational Analytics with Cross Sectional Design which has been implemented in April-May 2017 with Simple Random Sampling Technique in the 5th grade students (57 samples).Result : The result of this study showed that most of the iron (Fe) and zinc (Zn) consumption in medium category that is 64,9% and 42,1%, while the nutritional status in normal category that is 64,9%  and the learning achievement includes in good category that is 84,2%. The learning achievement related to iron (Fe) and nutritional status (p=0,000) and not associated with the level of zinc (Zn) consumption (p=0,447).Conclusion : The study showed a correlation between the level of iron (Fe) consumption and nutritional status with learning achievement and there is no correlation between the level of zinc (Zn) consumption.
Pengembangan pangan fungsional berbasis tepung okara dan tepung beras hitam (Oryza sativa L. indica) sebagai makanan selingan bagi remaja obesitas Adiari, Ni Wayan Lisa; Yogeswara, Ida Bagus Agung; Putra, I Made Wisnu Adhi
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 6, No 1 (2017)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (231.13 KB) | DOI: 10.14710/jgi.6.1.51-57

Abstract

Background : Obesity is an excessive build up of fat in the body thus causing weight far above normal and it can improve the risk of degenerative dissease. Increasing food consumption of high protein, fiber and antioxidants could  solve obesity problem. Soyabean milk waste product (okara) has high protein content but low economic value. Black rice flour has high antosianin, antioxidan and fiber. Functional food with main composition okara and black rice flour could  be an alternative as a  functional food for this matter.Objective : To investigate right formulation of snack bar based on nutritional content and  sensory caracteristic for obese adolescent.Methods : This type of research is an experimental study using Complete Randomized Design with three treatments (Formula I, II, and III) and performed two replications (duplo). Nutritional value data between group  was analyzed using Analysis of Variance (ANOVA) while sensory characteristic were tested by calculating hedonic quality test score.Result : Statistical analysis of nutritional content showed there were significantly different between group (p<0.05), but for antioxidants and phenolics levels and analysis of the sensory quality test were not significantly different (p>0.05). Formula I was most preferred and favored by the panelists with energy content 125.64 g, 9.89% water, 3.13% ash, 19.6% protein, 12.41% fat, 45.07% Carbohydrate, 16.44% total sugar, 15.58 % crude fiber, 208.35 mg/L GAEAC antioxidant, 1.01 mg/100 g anthocyanin and 61.05 mg/100 GAE phenolic.Conclusion : Formula I was the most preferred snack bar by panelist. This formula recommended for obese adolescent.
Co-Authors Adiari, Ni Wayan Lisa Atikawati, Atikawati Dewi, Ni Nyoman Ari Indra Dylla Hanggaeni Dyah Puspaningrum I Gede Ariyasa . I Gede Mustika I Gede Mustika I Gede Mustika I Gede Mustika I Gusti Agung Ayu Dewi Landari I Gusti Ayu Wita Kusumawati I Gusti Kusumawati I Made Wisnu Adhi Putra I Made Wisnu Adi Putra I Nengah Reyunika Ida Bagus Ketut Mantra Kusumawati , I Gusti Ayu Wita Made Nyandra Mantra, Ida Bagus Ketut Ni Ketut Wiradnyani Ni Made Indri Sugiantari Ni Made Kurniati Ni Putu Eny Sulistyadewi Ni Wayan Nursini Ni Wayan Nursini Nursini , Ni Wayan Purwaningtyas Kusumaningsih Purwaningtyas Purwaningtyas PUTU INDAH LESTARI Putu Wida Gunawan Rai Riska Resty Wasita Sulatri, Ni Luh Sumadewi, Ni Luh Utari Umar Santoso Wadhani, Luh Putu Prema Yustinus Marsono