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Pengaruh jamur tiram putih (pleurotus ostreatus) terhadap kadar glukosa darah, profil lipid dan kadar MDA pada tikus (rattus norvegicus) diabetes melitus Purbowati, Purbowati; Johan, Andrew; RMD, RA Kisdjamiatun
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 4, No 2 (2016)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background : Diabetes mellitus is a chronic disease caused by acquired deficiency in insulin production by the pancreas, or by the ineffectiveness of using the produced insulin. Oyster mushroom (Pleurotus ostreatus) can help lower blood glucose levels, improve lipid profile and reduce levels of MDA.Objective : to analyze the effect of oyster mushroom on blood glucose levels, lipid profile and MDA levels in STZ induced rats as type 1 DM model. Methods : thirty Sprague Dawley rats were randomly divided into 3 groups: one positive group (1) and two treated group which received 100 mg/kgBB (2) and 200 mg/kgBB (3) oyster mushroom extract, respectively. The interventions were carried out for 30 days. The examination of blood glucose levels, lipid profile and MDA levels was before and after the intervention. The differences inthe datapre-post interventions were analyzed by paired t-test, whereas the differences between the groups were analyzed by one-way ANOVA and kruskal wallis followed by post hoc analysis. Results : the treatment group experienced a decrease in blood glucose levels, total cholesterol, LDL cholesterol, triglycerides, MDA and an increase in HDL cholesterol levels post-intervention (p < 0,001). Oyster mushroom extract with the dose of 200 mg/kg was more effective in lowering blood glucose levels, MDA levels and improving lipid profiles (p < 0,001).Conclusion : Oyster mushrooms administration lowers blood glucose levels, total cholesterol, LDL cholesterol, triglycerides, MDA and increases HDL cholesterol levels.Â

Lingkar lengan atas dan panjang ulna sebagai parameter antropometri untuk memperkirakan berat badan dan tinggi badan orang dewasa Mulyasari, Indri; Purbowati, Purbowati
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 7, No 1 (2018)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background: Weight (Wt) and height (Ht) can be estimated by using mid-upper arm circumference (MUAC) and ulna length (UL). The formula for estimating Wt and Ht that has been formulated is mostly using subjects not Asian especially Indonesian.Objectives : derived linear regression equations to estimate Wt and Ht from MUAC and UL for Indonesian adultsMethods : The study design was cross sectional study. Population of this study was student of Health Science and Nursing Faculty Ngudi Waluyo University. The sample consisted of 303 students 19-29 years old. Research instruments were digital weight scale, microtoise, and metline. Correlation was tested using Pearson analysis. Linear regression equations was derived from linear regression analysis.Results: Wt estimation was significantly correlated with Wt (r=0.917, p<0.0001). Ht estimation was significantly correlated with Ht (r= 0.812, p<0.0001). Estimation Wt = 2.863 MUAC (cm) â€“ 4.019 sex -14.533 (R2=0.84, SEE=4.90). Estimation Ht = 2.525 UL (cm) â€“ 5.828 sex + 99.384 (R2=0.66, SEE=3.92). Male=0, female = 1.Conclusion: The regression equations can be used as alternative to estimate Wt and Ht from MUAC and UL for Indonesian adults.

Perilaku Merokok dan Jenis Kelamin Laki-Laki sebagai Determinan Kejadian Hipertensi pada Tenaga Kerja di PTPN IX Ngobo, Karangjati, Kabupaten Semarang Afiatna, Puji; Purbowati, Purbowati
Sport and Nutrition Journal Vol 2 No 1 (2020): Sport and Nutrition Journal
Publisher : Program Studi Gizi Jurusan Ilmu Kesehatan Masyarakat Fakultas Ilmu Keolahragaan Universitas Negeri Semarang (UNNES) bekerjasama dengan Persatuan Ahli Gizi (PERSAGI)

Background : Healthy physical condition will support the optimal productivity. Hypertension is a non-communicable disease which is one of the problems in public health in Indonesia. Hypertension can cause an increase in morbidity and mortality rates, as well as decrease the economy and work productivity. Objective : To identify determinants of the hypertension in the workforce at PTPN IX Ngobo, Karangjati, Semarang Regency. Methods : This research is an analytical research with cross-sectional approach. There were 75 people as samples with age range of 18-57 years old taken by consecutive sampling method. Blood pressure was measured using a digital tensimeter. Nutritional status was determined based on Body Mass Index (BMI). Body fat percentage and visceral fat were measured with Bio Impedance Analysis (BIA) tool. Data on intake adequacy were collected by conducting interviews using the Semi Quantitative Food Frequency Questionnaire (SQFFQ). Other variables were work load, work shift, number of family members who were dependent, economic status and smoking behavior. Data analysis was performed using multivariate logistic regression test. Results : 70.7% of the subjects were male. 60% of subjects had hypertension. The mean age of the subjects was 41.44 years, most of which fall into the category of late adulthood (64%). There are two factors that mostly influence the hypertension, which are gender (male) and smoking behavior that can be used to predict the hypertension. The probability of a worker who smokes and is male to suffer hypertension is 68.5%.

Pengaruh Suhu dan Lama Penyimpanan terhadap Kadar Glukosa pada Nasi Putih Purbowati, Purbowati; Anugrah, Riva Mustika
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 4, No 1 (2020)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2020.4.1.4565

This study aimed to understand the difference of glucose levels in electrical strored rice i.e. rice cooker and the glucose level of rice stored at room temperature at 0, 6, and 12 hours. This study used a completely randomized design (CRD) with 2 treatment groups (electrical stored rice and room temperature stored rice). Storage time is 0, 6, and 12 hours. Each treatment was conducted with 3 repetitions. The glucose levels were measured using spectrophotometry method. The Kruskal Wallis test was used to analyze the glucose level difference of 2 treatment groups. The glucose level electrical stored rice at 6, and 12 hours storage were 3,31%, and 2,16% consecutively. Whereas the glucose level room temperature stored rice at 6 and 12 hours storage were 2,60% and 2,16% respectively. Bivariate analysis showed that there were significant differences of the glucose levels at 6 hours storage, however there was no significant difference at 12 hours storage. There was a massive decrease of the glucose levels during storage for both of the treatment groups.Â Tujuan penelitian ini untuk mengetahui perbedaan kadar glukosa nasi yang disimpan di rice cooker dan nasi yang disimpan pada suhu ruang dengan waktu simpan selama 0, 6, dan 12 jam. Penelitian ini menggunakan desain rancangan acak lengkap (RAL) dengan 2 kelompok perlakuan (nasi yang disimpan di dalam rice cooker dan nasi yang disimpan pada suhu ruang). Variabel waktu penyimpanan adalah 0, 6, dan 12 jam. Masing-masing pengujian dilakukan dengan 3 kali pengulangan. Kadar glukosa diukur menggunakan metode spektrofotometri. Uji Kruskal Wallis digunakan untuk menganalisa perbedaan kadar glukosa nasi yang disimpan di dalam rice cooker dan nasi yang disimpan pada suhu ruang. Kadar glukosa nasi yang disimpan di rice cooker pada penyimpanan selama 6 dan 12 jam yaitu berturut-turut 3,31 %, dan 2,16 %. Sedangkan kadar glukosa nasi yang disimpan pada suhu ruang selama 6 dan 12 jam adalah 2,60 % dan 2,16 %. Analisis bivariat menunjukkan adanya perbedaan kadar glukosa pada nasi yang disimpan di dalam rice cooker dan nasi yang disimpan pada suhu ruang pada penyimpanan selama 6 jam, tetapi tidak ada perbedaan kadar glukosa yang signifikan pada penyimpanan selama 12 jam. Terjadi penurunan kadar glukosa pada nasi selama penyimpanan, baik yang disimpan di dalam rice cooker maupun pada di suhu ruang.

Pengaruh Suhu dan Lama Penyimpanan terhadap Kadar Glukosa pada Nasi Putih Purbowati Purbowati; Riva Mustika Anugrah
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 4, No 1 (2020)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2020.4.1.4565

This study aimed to understand the difference of glucose levels in electrical strored rice i.e. rice cooker and the glucose level of rice stored at room temperature at 0, 6, and 12 hours. This study used a completely randomized design (CRD) with 2 treatment groups (electrical stored rice and room temperature stored rice). Storage time is 0, 6, and 12 hours. Each treatment was conducted with 3 repetitions. The glucose levels were measured using spectrophotometry method. The Kruskal Wallis test was used to analyze the glucose level difference of 2 treatment groups. The glucose level electrical stored rice at 6, and 12 hours storage were 3,31%, and 2,16% consecutively. Whereas the glucose level room temperature stored rice at 6 and 12 hours storage were 2,60% and 2,16% respectively. Bivariate analysis showed that there were significant differences of the glucose levels at 6 hours storage, however there was no significant difference at 12 hours storage. There was a massive decrease of the glucose levels during storage for both of the treatment groups. Tujuan penelitian ini untuk mengetahui perbedaan kadar glukosa nasi yang disimpan di rice cooker dan nasi yang disimpan pada suhu ruang dengan waktu simpan selama 0, 6, dan 12 jam. Penelitian ini menggunakan desain rancangan acak lengkap (RAL) dengan 2 kelompok perlakuan (nasi yang disimpan di dalam rice cooker dan nasi yang disimpan pada suhu ruang). Variabel waktu penyimpanan adalah 0, 6, dan 12 jam. Masing-masing pengujian dilakukan dengan 3 kali pengulangan. Kadar glukosa diukur menggunakan metode spektrofotometri. Uji Kruskal Wallis digunakan untuk menganalisa perbedaan kadar glukosa nasi yang disimpan di dalam rice cooker dan nasi yang disimpan pada suhu ruang. Kadar glukosa nasi yang disimpan di rice cooker pada penyimpanan selama 6 dan 12 jam yaitu berturut-turut 3,31 %, dan 2,16 %. Sedangkan kadar glukosa nasi yang disimpan pada suhu ruang selama 6 dan 12 jam adalah 2,60 % dan 2,16 %. Analisis bivariat menunjukkan adanya perbedaan kadar glukosa pada nasi yang disimpan di dalam rice cooker dan nasi yang disimpan pada suhu ruang pada penyimpanan selama 6 jam, tetapi tidak ada perbedaan kadar glukosa yang signifikan pada penyimpanan selama 12 jam. Terjadi penurunan kadar glukosa pada nasi selama penyimpanan, baik yang disimpan di dalam rice cooker maupun pada di suhu ruang.

Formulasi nugget jamur tiram sebagai makanan selingan rendah lemak dan tinggi serat Purbowati Purbowati; Sugeng Maryanto; Puji Afiatna
Darussalam Nutrition Journal Vol 4, No 1 (2020): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v4i1.3939

Latar belakang: Nugget merupakan makanan selingan berbahan dasar daging ayam atau daging sapi sehingga mengandung lemak yang tinggi dan serat rendah. Jamur tiram mengandung serat tinggi dan mempunyai tekstur dan cita rasa menyerupai daging ayam. Tujuan: Penelitian ini bertujuan mengetahui tingkat kesukaan, kadar lemak dan kadar serat pada formulasi nugget ayam substitusi jamur tiram. Metode: Penelitian eksperimental yaitu membuat tiga formulasi nugget yaitu formula (1) nugget berbahan dasar ayam 100%, formula (2) nugget berbahan dasar ayam 50% jamur tiram 50%, formula (3) nugget berbahan dasar jamur tiram 100%. Uji tingkat kesukaan dilakukan pada 30 panelis agak terlatih dengan metode skoring (skor 1 = sangat tidak suka, 2 = tidak suka, 3 = suka, 4 = sangat suka, 5 = sangat suka sekali). Analisis kadar lemak dengan metode hidrolisis asam-Soxhlet, sedangkan analisis kadar serat dengan metode acid detergent fiber (ADF). Data yang diperoleh dianalisis secara deskriptif. Hasil: Hasil uji tingkat kesukaan sebagai berikut, skor untuk formula (1) tekstur 100, rasa 98, warna 102, aroma 99. Skor untuk formula (2) tekstur 97, rasa 99, warna 98, aroma 97. Skor untuk formula (3) tekstur 83, rasa 72, warna 82, aroma 73. Pada penelitian ini formula nugget dapat dikatakan diterima atau disukai jika skor masing-masing komponen paling sedikit 90. Hasil analisis kadar lemak pada formula (1), (2), dan (3) adalah 16,6%, 16,3%, 14,4%. Sedangkan hasil analisis kadar serat pada formula (1), (2), dan (3) adalah 3,8%, 5,4%, 7,0%. Kesimpulan: Nugget yang paling disukai adalah formula (1) dan yang paling tidak disukai yaitu formula (3). Nugget yang mengandung kadar lemak paling tinggi dan kadar serat paling rendah adalah formula (1). Sedangkan nugget yang mengandung kadar lemak paling rendah dan kadar serat paling tinggi adalah formula (3).Background: Nugget is a snack made from chicken or beef which contains high fat and low fiber. Oyster mushrooms are high in fiber and have a texture and taste similar to chicken meat. Purpose: This study aims to determine the level of preference, fat and fiber content in the formulation of oyster mushroom substitute chicken nugget. Method: The experimental research method is making three nugget formulations, namely formula (1) nuggets made from 100% chicken, formula (2) nuggets made from chicken 50%, oyster mushrooms 50%, formula (3) nuggets made from 100% oyster mushrooms. The preference level test to 30 panelists are not trained by the scoring method (score 1 = very dislike, 2=dislike, 3=normal, 4=like, 5=very like). Analysis of fat content using Soxhlet-acid hydrolysis method, while analysis of fiber content using acid detergent fiber (ADF) method. The data obtained were analyzed descriptively. Results: The results of the test of preference level were as follows, the score for formula (1) texture 100, taste 98, color 102, aroma 99. The score for formula (2) texture 97, taste 99, color 98, aroma 97. The score for formula (3) texture 83, taste 72, color 82, aroma 73. In this study, the nugget formula can be accepted or approved if each component is at least 90. The results of the analysis of fat content in formulas (1), (2), and (3) were 16,6%, 16,3%, 14,4%. While the results of the analysis of fiber content in formulas (1), (2), and (3) were 3,8%, 5,4%, 7,0%, respectively. Conclusion: The most preferred formula is formula (1) and the formula that is least approved is formula (3). The formula that contains the highest protein and the lowest protein content is formula (1). Whereas the nugget that contains the lowest fat and the highest fiber content is formula (3).

Optimasi Yoghurt Sari Kedelai (Glycine Max L) Tinggi Serat dan Protein: Optimasi Yoghurt Sari Kedelai (Glycine Max L) Tinggi Serat dan Protein Dyah Kartika Wening; Purbowati; Nafisah
Amerta Nutrition Vol. 6 No. 1SP (2022): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 2nd Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v6i1SP.2022.194-199

Background: Yogurt is a fermented milk product using microbial bacteria. Yogurt is generally made from cow's milk, but with innovation, it can be made from vegetable ingredients. Vegetable-based yogurt has the potential to be developed because it has functional properties and high nutritional value. Yogurt is made from nuts, which has high fiber nutritional value, free of lactose and casein, one of which is soybeans. Objectives: To produce a formulation of soy yoghurt (Glycine max L) with high fiber and protein nutritional value that is acceptable to the public. Methods: The study design was laboratory observational food production using a completely randomized design. This research used 1 experimental unit and 4 treatments were carried out. The research was conducted in three stages, the first was to optimize the best yogurt formula by dividing Soygurt Formula 1 (FS1 was soybean extract using a 5% commercial starter; FS2 was a proportion of 2.5%; FS3 was soybean extract using a 5% LB/ST starter; FS4 with a proportion of 2.5%.The second stage was a hedonic test to get the best product that could be accepted by the community.The third stage was a test for fiber content and protein content of the selected product. Results: Based on the hedonic test, FS1 and FS3 were equally favored with the average results of FS 1 texture 3.12, taste 3.36, color 3.44, aroma 3.76; and FS3 texture 3.16, taste 3.28, color 3.52, aroma 3.52. FS1 is the most preferred yogurt and contains 6,39 g of fiber with 21,48 g of protein and 6,74 g of fat in every 100 grams of yogurt. Conclusion: Based on the results of the analysis, soygurt is a high-fiber drink because it has more fiber content than the SNI, which is 4,473 g for each serving. In addition, soygurt has a higher protein content than SNI, which is 15,036 g per serving.

Perilaku Konsumsi Suplemen Sebagai Upaya Penanganan Paparan Virus Covid-19 S Septiani; P Purbowati; Dewi Kusumawati
Prosiding University Research Colloquium Proceeding of The 16th University Research Colloquium 2022: Bidang MIPA dan Kesehatan
Publisher : Konsorsium Lembaga Penelitian dan Pengabdian kepada Masyarakat Perguruan Tinggi Muhammadiyah 'Aisyiyah (PTMA) Koordinator Wilayah Jawa Tengah - DIY

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Tubuh manusia yang memiliki system antibody yang baik dapat melawan virus dan bakteri. Saat terjadi infeksi tubuh memerlukan zat gizi dalam jumlah yang lebih banyak dari normal. Penelitian ini bertujuan untuk memberikan gambaran perilaku konsumsi suplemen di masa pandemi COVID-19. Penelitian ini merupakan penelitian deskriptif kuantitatif, dengan jumlah sampel sebanyak 130 orang dan dilakukan secara online yang di laksanakan pada 10-20 November 2021. Pemilihan subjek pada penelitian ini dilakukan secara non random sampling. Instrumen penelitian yang digunakan yaitu kuesioner googleform dan komputer untuk menganalisis data. Analisis data yang digunakan dalam penelitian ini adalah analisis univariat. Dari hasil penelitian ini menunjukkan konsumsi suplemen sebagai penunjang terbanyak yaitu Vitamin C, Vitamin B12, Zinc dengan masing-masing persentase 62%, 16% dan 5%. Responden mengonsumsi suplemen dengan dasar pengetahuan yang di dapat dari media massa dan rekomendasi dari pusat pelayanan kesehatan setempat untuk meningkatkan sistem imunitas. Rekomendasi tersebut sejalan dengan penelitian sebelumnya bahwa konsumsi suplemen terbukti dapat meningkatkan sistem imunitas tubuh pada orang yang terpapar virus covid-19.

CEGAH SENDIRI STUNTING SISWA PAUD JUNIOR SKB UNGARAN Purbowati Purbowati; Dyah Kartika Wening
Jurnal ABDIMAS Indonesia Vol 4, No 1 (2022): JURNAL ABDIMAS INDONESIA
Publisher : STIKES Muhammadiyah Kudus

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Anak usia dini atau prasekolah berusia 3-6 tahun. Usia ini merupakan periode emas anak dalam pertumbuhan dan perkembangan sehingga perlu dilakukan penilaian status gizi secara rutin guna memantau pertumbuhannya. Masalah gizi kronis pada balita yang dapat terjadi yaitu stunting. Stunting adalah gangguan pertumbuhan linier yang disebabkan karena ketidakcukupan asupan zat gizi kronis atau penyakit infeksi kronis maupun berulang. Pada masa pandemi covid-19 kegiatan belajar dilakukan secara daring dari rumah, begitu pun pemantauan status gizi rutin di sekolah tidak dapat dilaksanakan. Peran orang tua sangat diharapkan dapat melakukan pemantauan tinggi badan anak secara mandiri. Sehingga perlu dilakukan kegiatan edukasi dan pelatihan pemantauan tinggi badan pada orang tua agar dapat diterapkan di rumah secara mandiri. Sasaran kegiatan ini yaitu orang tua siswa PAUD Junior SKB Ungaran. Kegiatan dilaksanakan pada bulan April 2021 bertempat di Aula SKB Ungaran Kabupaten Semarang. Program yang ditawarkan antara lain edukasi stunting, pelatihan pengukuran tinggi badan beserta ploting status gizi, dan pembagian stiker pengukur tinggi badan dan grafik pertumbuhan. Hasil evaluasi kegiatan yaitu terdapat peningkatan pengetahuan orang tua tentang deteksi stunting dari sebelum dan sesudah edukasi, orang tua antusias dan aktif mengikuti pemaparan materi dan pelatihan pemantauan tinggi badan anak, orang tua dapat mempraktikan pemantauan tinggi badan anak di rumah masing-masing.

CEGAH SENDIRI STUNTING SISWA PAUD JUNIOR SKB UNGARAN Purbowati Purbowati; Dyah Kartika Wening
Jurnal ABDIMAS Indonesia Vol 4, No 1 (2022): JURNAL ABDIMAS INDONESIA
Publisher : STIKES Muhammadiyah Kudus

Show Abstract | Download Original | Original Source | Check in Google Scholar

Anak usia dini atau prasekolah berusia 3-6 tahun. Usia ini merupakan periode emas anak dalam pertumbuhan dan perkembangan sehingga perlu dilakukan penilaian status gizi secara rutin guna memantau pertumbuhannya. Masalah gizi kronis pada balita yang dapat terjadi yaitu stunting. Stunting adalah gangguan pertumbuhan linier yang disebabkan karena ketidakcukupan asupan zat gizi kronis atau penyakit infeksi kronis maupun berulang. Pada masa pandemi covid-19 kegiatan belajar dilakukan secara daring dari rumah, begitu pun pemantauan status gizi rutin di sekolah tidak dapat dilaksanakan. Peran orang tua sangat diharapkan dapat melakukan pemantauan tinggi badan anak secara mandiri. Sehingga perlu dilakukan kegiatan edukasi dan pelatihan pemantauan tinggi badan pada orang tua agar dapat diterapkan di rumah secara mandiri. Sasaran kegiatan ini yaitu orang tua siswa PAUD Junior SKB Ungaran. Kegiatan dilaksanakan pada bulan April 2021 bertempat di Aula SKB Ungaran Kabupaten Semarang. Program yang ditawarkan antara lain edukasi stunting, pelatihan pengukuran tinggi badan beserta ploting status gizi, dan pembagian stiker pengukur tinggi badan dan grafik pertumbuhan. Hasil evaluasi kegiatan yaitu terdapat peningkatan pengetahuan orang tua tentang deteksi stunting dari sebelum dan sesudah edukasi, orang tua antusias dan aktif mengikuti pemaparan materi dan pelatihan pemantauan tinggi badan anak, orang tua dapat mempraktikan pemantauan tinggi badan anak di rumah masing-masing.

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