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INDONESIA
GIZI INDONESIA
Published by DPP PERSAGI Jakarta
ISSN : 04360265     EISSN : 25285874     DOI : -
Core Subject : Health,
Public Health
Gizi Indonesia (Journal of The Indonesian Nutrition Association) is an open access, peer-reviewed and inter-disciplinary journal managed by The Indonesia Nutrition Association (PERSAGI). Gizi Indonesia (Journal of The Indonesian Nutrition Association) has been accredited by Indonesian Institute of Sciences since 2004. Gizi Indonesia aims to disseminate the information about nutrition, therefore it is expected that it can improve insight and knowledge in nutrition to all communities and academics. Gizi Indonesia (Journal of The Indonesian Nutrition Association) offers a specific forum for advancing scientific and professional knowledge of the nutrition field among practitioners as well as academics in public health and researchers
Arjuna Subject : -
Articles 538 Documents
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PENGARUH PENAMBAHAN MALTODEKSTRIN DALAM MINUMAN ELEKTROLIT TERHADAP DAYA TAHAN JANTUNG-PARU ATLET SEPAK BOLA Nur Amin; Hardhono Susanto; M. Zen Rahfiludin
GIZI INDONESIA Vol 40, No 2 (2017): September 2017
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v40i2.241

Abstract

Latihan maksimal, status hidrasi, dan pemenuhan kebutuhan gizi yang baik dapat meningkatkan daya tahan jantung paru. Tujuan penelitian ini untuk menganalisis pengaruh penambahan maltodekstrin dalam minuman elektrolit terhadap daya tahan jantung paru atlet sepak bola selama latihan. Penelitian ini adalah quasi- experiment dengan desain crossover pada 17 atlet PPLP sepak bola Jawa Tengah Tahun 2015. Penelitian berlangsung selama 6 minggu, pada saat latihan atlet diberikan minuman elektrolit sebanyak 4x300 mL pada menit ke-30, 60, 90 dan 120 kemudian dilakukan tes daya tahan jantung paru. Kelompok perlakuan diberikan minuman elektrolit yang ditambah 4x18 g maltodekstrin sedangkan kelompok kontrol hanya diberikan minuman elektrolit. Pengukuran yang dilakukan pada penelitian ini meliputi berat badan, tinggi badan, IMT, persentase lemak tubuh, BMR, asupan mineral dan zat gizi makro, dan daya tahan jantung paru. Hasil penelitian menunjukkan terdapat peningkatan daya tahan jantung paru atlet sepak bola sesudah diberikan maltodekstrin (51,05 + 3,160 menjadi 51,60 + 3,286 mL/kg BB/menit) (p=0,001). Peningkatan daya tahan jantung paru pada kelompok perlakuan (0,55 + 0,126 mL/kg BB/menit) lebih tinggi dari pada kelompok kontrol (0,18 + 0,031 mL/kg BB/menit) dengan nilai  p=0,02. IMT, persentase lemak tubuh, BMR, asupan mineral dan zat gizi makro tidak berkorelasi dengan daya tahan jantung paru. Disimpulkan bahwa pemberian maltodekstrin sebanyak 4x18 g dalam 4x300 mL minuman elektrolit meningkatkan daya tahan jantung-paru atlet sepak bola selama latihan.ABSTRACTThe Effect of Additional Maltodextrin in Electrolyte Drinks to Cardiorespiratory Endurance in Soccer Athletes During ExerciseMaximum exercise, hydration status, and proper nutrition intake could improve the cardiorespiratory endurance. The aim of this study was to analyze the effect of additional maltodextrin in the electrolyte drinks to cardiorespiratory endurance among soccer athletes during exercise. This quasi-experimental study used a crossover design on 17 soccer athletes of Central Java PPLP in 2015. The study had been  done during six weeks periods, during the exercise athletes were given 4x300 mL drink at 30, 60, 90, and 120 minutes continued with cardiorespiratory endurance test. The control group was given only an electrolyte drink whereas the treatment group was given an electrolyte drink plus 18 gram maltodextrin. Measurements included body weight, body height, BMI, body fat percetage, BMR, minerals and macro nutrient intake, and cardiorespiratory endurance. The result showed that cardiorespiratory endurance of soccer athletes after giving maltodextrin increase significantly (51.0 + 3.16 to 51.6 + 3.28 mL/kg BW/min) (p=0.001). The result  showed that increasing of the cardiorespiratory endurance in treatment group (0.6 + 0.80 mL/kg BW/min) is significantly higher than control group (0.2 + 0.15 mL/ kg BW/min) with p=0.02. BMI, fat mass percentage, BMR, minerals and macro nutrient intakes have no correlation with cardiorespiratory endurance. It can be concluded that the giving maltodextrin as much as 4x18 g in 4x300 mL electrolyte drinks increased the cardiorespiratory endurance of soccer athletes during exercise. Keyword: maltodextrin, cardiorespiratory endurance, soccer athletes, electrolyte drink
LENGTH OF PATERNAL EDUCATION IS ASSOCIATED WITH HEIGHT-FOR-AGE OF SCHOOL CHILDREN IN RURAL AREA OF SEPATAN TIMUR-TANGERANG Dudung Angkasa; Laras Sitoayu; Idrus Jus'at
GIZI INDONESIA Vol 41, No 1 (2018): Maret 2018
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v41i1.251

Abstract

Paternal educational status plays an important role in long-term nutritional status of children. The objective of this study was to investigate the association between paternal factors and school children nutritional status in rural setting, Indonesia. A cross-sectional study carried out in September  up to November 2015 involving 368 primary public school children in Sepatan Timur, Tangerang. Structured questionnaires were administered to parents, containing household characteristics such as length of school year, working status, number of siblings. Children weight and height were measured using a weighing scale and microtoise, respectively. Anthropometric indices, height-for-age (HAZ) and body mass index for-age (BAZ), were produced by using WHO-Antroplus. Children’s food intake and snacking habits were assessed using single 24 hours food recall and food frequency questionnaire, respectively. Others variables were physical activity and infectious disease history. Multiple regression analyses were employed to enquire research questions. Results indicated that children with father’s educational status less than 9 years had a significant 0.607 lower HAZ if compared to those educational status more or equal to 9 years after adjustment for mother’s schooling year, working status, number of household member, children’s history of diarrhea and physical activity status, sex, age and snacking frequency. Conclusion, father’s educational status was associated with height for age among school children in rural area of Sepatan Timur. ABSTRAK Pendidikan orang tua berperan penting dalam menentukan status gizi anak dalam jangka panjang. Penelitian bertujuan menganalisis hubungan faktor orang tua dengan status gizi anak sekolah di wilayah pedesaan. Penelitian menggunakan desain potong lintang dilaksanakan selama September-November 2015 dengan melibatkan 368 anak sekolah dasar negeri di Sepatan Timur, Tangerang. Kuesioner terstruktur diberikan pada orang tua untuk mengetahui lama sekolah, status pekerjaan, dan jumlah anak. Berat dan tinggi badan akan diukur dengan timbangan badan dan microtoise kemudian dihitung indeks antropometri tinggi badan menurut umur (TB/U) dan indeks massa tubuh menurut umur (IMT/U). Konsumsi sampel dinilai dengan food recall 24 jam satu hari dan kuesioner frekuensi makanan. Variabel lain yang diamati ialah aktivitas fisik dan riwayat infeksi. Analisis Regresi berganda digunakan untuk menjawab tujuan. Hasil menunjukkan bahwa sampel dari ayah yang berpendidikan 9 tahun lebih rendah skor TB/U sebesar 0,607 poin dibandingkan sampel dari ayah yang berpendidikan 9 tahun setelah dikontrol lama pendidikan ibu, status pekerjaan, jumlah anak, riwayat diare, aktivitas fisik, jenis kelamin, umur dan frekuensi jajan anak. Penelitian ini menyimpulkan bahwa pendidikan ayah yang rendah berhubungan dengan tinggi badan anak pada anak sekolah di wilayah pedesaan, Sepatan Timur. Kata kunci: pendidikan ayah, status gizi, anak sekolah, pedesaan
POLA ASUH AKTIVITAS FISIK TERHADAP RISIKO KEJADIAN GIZI LEBIH PADA ANAK PRASEKOLAH DI KECAMATAN NGESREP DAN TEMBALANG, SEMARANG Nadya Diena Rahmah; Martha Ardiaria; Fillah Fithra Dieny
GIZI INDONESIA Vol 42, No 1 (2019): Maret 2019
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v42i1.363

Abstract

The preschool period is identified as a critical period for the development of childhood overweight. Physical activity and food intake are factors that affect nutritional status. Physical activity of preschool children is affected by parents through physical activity parenting. The objective of this study was to analyze the impact of physical activity parenting practice among overweight preschool children. This research was a case-control study with preschool children as the subjects. The total subject was 40 and divided into case and control groups. Case group were selected based on z-score and matched with sex in control group. Nutritional status was measured based on weight-for-height z-score (WHZ). Physical activity level was measured using the Preschool-Age Physical Activity Questionnaire (Pre-PAQ). Physical activity parenting practice was identified using the Preschooler Physical Activity Parenting Practice Questionnaire (PPAPP-Q). Food intake history was obtained using Semi Quantitative Food Frequency Questionnaire (SQFFQ). Data were analyzed using Chi-square, Fisher's Exact, and Logistic Regression. Result showed that physical activity parenting practice (p=0,011) and physical activity (p=0,004) were risk factor of overweight among preschool children. Children with inactive physical activity were 7.66 times more likely to become overweight. Children with parents applied parenting practices discourage toward physical activity were 6.16 times more likely to become overweight. Children need to always be active at least 120 minutes a day. Parents recommend to apply physical activity parenting to encourage them to be more active physically.
REMAJA PUTRI PEDESAAN DI INDONESIA BERISIKO ANEMIA DUA KALI LEBIH TINGGI Nadiyah Nadiyah; Laras Sitoayu; Lintang Puwara Dewanti
GIZI INDONESIA Vol 45, No 1 (2022): Maret 2022
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v45i1.614

Abstract

Currently, anemia is developing into a serious nutritional problem in Indonesia. Anemia among adolescent girls reached 32 percent. This study aims to analyze the risk factors for anemia among adolescent girls in Indonesia using the 2018 Basic Health Research data. The data were obtained from the National Institute of Health Research and Development, from 26 provinces in Indonesia. This cross-sectional study was conducted from May to October 2021. Inclusion criteria included adolescent girls aged 12-18 years in Indonesia, having a z-score of body mass index for ages between -5 SD to +5 SD, and having complete data analyzed. The data included socio-economic status (region, parents' education, father's occupation, family size), health services (distance and affordability of transportation costs to health facilities), hand washing habits, sanitation, infectious diseases (ARI and diarrhea), adolescent characteristics (menstruation, number of iron tablets consumed, education, nutritional status, and anemia), improper food habits, fruits, and vegetables consumption and physical activity. The results showed that the percentage of anemic adolescent girls was 23.4 percent. The logistic regression test showed that rural area was a significant risk factor for anemia (p=0.032). Adolescent girls who lived in rural areas had a risk of anemia two times higher than adolescent girls in urban areas (OR= 2,06; 95%CI:1,06-3,98). It is necessary to strengthen an integrated program involving various sectors to reduce anemia among adolescent girls in rural areas. ABSTRAK  Saat ini anemia berkembang menjadi masalah gizi serius di Indonesia. Anemia pada remaja putri mencapai angka 32 persen. Penelitian ini bertujuan untuk menganalisis faktor risiko anemia pada remaja putri di Indonesia menggunakan data Riset Kesehatan Dasar 2018. Data diperoleh dari Badan Penelitian dan Pengembangan Kesehatan RI dari 26 Provinsi di Indonesia. Analisis data menggunakan desain studi cross sectional pada bulan Mei hingga Oktober 2021. Kriteria inklusi meliputi remaja berumur  12-18 tahun  di Indonesia, memiliki  z-skor Indeks Massa Tubuh menurut Umur antara -4 SD hingga +5 SD dan memiliki kelengkapan data yang menjadi variabel penelitian. Data yang analisis meliputi sosial ekonomi (wilayah, pendidikan orang tua, pekerjaan ayah, besar keluarga), pelayanan kesehatan (jarak tempuh dan keterjangkauan biaya transportasi ke fasilitas kesehatan), kebiasaan cuci tangan, sanitasi, penyakit infeksi (ISPA dan diare), karakteristik remaja (menstruasi, jumlah TTD yang diminum, pendidikan remaja, status gizi dan anemia),  kebiasaan konsumsi makanan berisiko, konsumsi buah dan sayur serta aktivitas fisik. Hasil studi menunjukkan persentase remaja putri anemia sebesar 23,4 persen. Hasil uji regresi logistik menunjukkan wilayah pedesaan menjadi faktor risiko anemia yang signifikan (p=0,032). Remaja putri yang tinggal di pedesaan memiliki risiko anemia 2 kali lebih tinggi dibandingkan remaja putri di perkotaan (OR= 2,06; 95%CI:1,06-3,98). Perlunya penguatan program penurunan masalah anemia yang terintegrasi dari berbagai sektor di pedesaan. Kata kunci: remaja putri Indonesia, anemia, pedesaan
FAKTOR-FAKTOR YANG MEMENGARUHI PRAKTIK KEAMANAN PANGAN PADA PENYELENGGARAAN MAKANAN DI SEKOLAH Putri Nurhasanah Yahya; Putri Ronitawati; Laras Sitoayu; Mertien Sa’pang; Rachmanida Nuzrina
GIZI INDONESIA Vol 45, No 1 (2022): Maret 2022
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v45i1.543

Abstract

Extraordinary Events in Indonesia in 2019 recorded the second-highest food poisoning case, namely 97 cases of food poisoning processed by catering services. School food service is a mass food service that needs special attention because it’s handled by many people and can increase food contamination. Food safety practices can be influenced by predisposing factors were characteristics of food handlers, knowledge and attitudes of food handlers and the reinforcing factor is food safety training participation. The purpose of this study was to determine factors that effecting food safety practices in school food service. This study was descriptive with cross-sectional. The study was conducted in August 2020 with a sample of 33 food handlers with a total sampling technique. The data analysis used the Chi-Square test. The inclusion criteria were being in the kitchen area of the Asy-Syukriyyah Foundation and the Al-Muslim Foundation, willing to be interviewed, and healthy. Exclusion criteria were outside the kitchen area of the Asy-Syukriyyah Foundation and the Al-Muslim Foundation, unwilling to be interviewed, and sick. There was no relationship between age (p 1,000), education level (p 0,550), length of work (p 1,000), knowledge (p 0,121), attitudes (p 0,330), food safety training (p 1,000) with food safety practices and there was a relationship between gender and food safety practices (p-value≤0,05). Kitchen managers need to standardize in recruiting food handlers and give food safety training for food handlers. ABSTRAK Kejadian Luar Biasa di Indonesia tahun 2019 mencatat kasus keracunan makanan tertinggi kedua yaitu 97 kasus keracunan makanan olahan jasaboga. Penyelenggaraan makanan sekolah merupakan penyelenggaraan makanan massal yang perlu mendapat perhatian khusus karena ditangani oleh banyak orang dan bisa meningkatkan kontaminasi makanan. Praktik keamanan pangan bisa dipengaruhi oleh faktor presdiposisi karakteristik penjamah makanan, pengetahuan dan sikap penjamah makanan dan faktor pendorong yaitu keikutsertaan pelatihan keamanan pangan. Tujuan penelitian ini untuk mengetahui faktor-faktor yang memengaruhi praktik keamanan pangan pada penyelenggaraan makan di Sekolah. Penelitian ini deskriptif dengan desain Cross Sectional. Penelitian ini dilakukan selama bulan Agustus 2020. Sampel penelitian ini berjumlah 33 penjamah makanan dengan teknik total sampling. Analisis data menggunakan Uji Chi Square. Kriteria inklusi penelitian ini yaitu berada di dalam wilayah dapur Yayasan Asy-Syukriyyah dan Yayasan Al-Muslim, bersedia diwawancarai dan sehat. Kriteria eksklusi yaitu berada di luar wilayah dapur Yayasan Asy-Syukriyyah dan Yayasan Al-Muslim, tidak bersedia diwawancarai dan sakit. Hasil penelitian menunjukkan bahwa tidak ada hubungan antara usia (p 1.000), tingkat pendidikan (p 0.550), lama bekerja (p 1,000), pengetahuan (p 0,121), sikap (p 0,330), keikutsertaan pelatihan keamanan pangan (p 1,000) dengan praktik keamanan pangan dan ada hubungan antara jenis kelamin dengan praktik keamanan pangan (p-value≤0,05). Pengelola dapur perlu mengadakan standarisasi dalam melakukan perekrutan penjamah makanan dan memberikan pelatihan keamanan pangan pada penjamah makanan.Kata kunci: penjamah makanan, praktik keamanan pangan, penyelenggaraan makanan sekolah
Back matter Vol.45(1) 2022 Admin Admin
GIZI INDONESIA Vol 45, No 1 (2022): Maret 2022
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v45i1.677

Abstract

HUBUNGAN ANTARA PENGETAHUAN, SIKAP, DUKUNGAN KELUARGA, PERAN PETUGAS KESEHATAN, DAN HAK MENYUSUI TERHADAP POLA PEMBERIAN ASI EKSKLUSIF PADA IBU PEKERJA DI SEKTOR INDUSTRI YANG MEMILIKI FASILITAS MENYUSUI Tika - Lubis; Dida Akhmad Gurnida; Achmad Juntika Nurihsan; Hadi - Susiarno; Jusuf Sulaeman Effendi; Tetty - Yuniati
GIZI INDONESIA Vol 45, No 1 (2022): Maret 2022
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v45i1.497

Abstract

In Bandung Regency, there are many industries whose workers are breastfeeding mothers with workplace facilities that are not lactation friendly or do not support the implementation of exclusive breastfeeding. This study aims to analyze the relationship between knowledge, attitudes, family support, and the role of health workers regarding exclusive breastfeeding and breastfeeding rights on exclusive breastfeeding patterns for mothers who have breastfeeding facilities in the workplace. The study design was a cross-sectional with saturated sampling technique. The study was conducted on industrial worker mothers who have babies aged more than 6 to 12 months and have breastfeeding facilities at work in the work area of the Bandung Regency Health Center as many as 32 people. The results showed that knowledge with p-value = 0.015, attitude p = 0.015, family support p = 0.015, health workers p = 0.001, and breastfeeding rights p = 0.003 had a relationship with exclusive breastfeeding patterns. The variables that have the most significant relationship are attitudes with an effect of 13.57 times and support from health workers with an effect of 26.60 times on exclusive breastfeeding compared to those without exclusive breastfeeding. The conclusion is that knowledge, attitudes, family support, the role of health workers, and breastfeeding rights have a relationship with exclusive breastfeeding patterns for industrial sector workers who have breastfeeding facilities in the workplace.ABSTRAKDi Kabupaten Bandung terdapat banyak industri yang pekerjanya adalah ibu menyusui dengan fasilitas tempat kerja yang tidak ramah laktasi atau tidak mendukung terlaksananya pemberian ASI eksklusif. Penelitian ini bertujuan untuk menganalisis hubungan antara pengetahuan, sikap, dukungan keluarga, dan peran petugas kesehatan mengenai pemberian ASI eksklusif serta hak menyusui terhadap pola pemberian ASI eksklusif pada ibu yang memiliki fasilitas menyusui di tempat kerja. Desain penelitian cross-sectional dengan tehnik sampling jenuh. Penelitian dilakukan pada ibu pekerja industri yang memiliki bayi usia lebih dari 6 sampai 12 bulan dan memiliki fasilitas menyusui di tempat kerja di wilayah kerja Puskesmas Kabupaten Bandung yaitu sebanyak 32 orang. Hasil penelitian menunjukkan bahwa pengetahuan dengan nilai p=0,015, sikap p=0,015, dukungan keluarga p=0,015, petugas kesehatan p=0,001, dan hak menyusui p=0,003 mempunyai hubungan dengan pola pemberian ASI eksklusif. Variabel yang mempunyai hubungan paling signifikan yaitu sikap dengan pengaruh sebesar 13,57 kali dan dukungan petugas kesehatan dengan pengaruh sebesar 26,60 kali terhadap pemberian ASI eksklusif dibandingkan dengan yang tidak ASI eksklusif. Simpulannya adalah pengetahuan, sikap, dukungan keluarga, peran petugas kesehatan dan hak menyusui mempunyai mempunyai hubungan terhadap pola pemberian ASI eksklusif pada ibu pekerja sektor industri yang memiliki fasilitas menyusui di tempat kerja.Kata kunci: pengetahuan, sikap, dukungan keluarga, peran petugas kesehatan, hak menyusui
KARAKTERISTIK ORGANOLEPTIK DAN KOMPOSISI ZAT GIZI MINUMAN CHICKEN ESSENCE YANG DIBUAT DENGAN PRESSURE COOKING Ahmad Sulaeman; Erna Puspasari; Eny Palupi; M Jevi Rachman
GIZI INDONESIA Vol 45, No 1 (2022): Maret 2022
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v45i1.618

Abstract

Chicken essence (CE) is a type of functional food with various health benefits. This study aims to develop CE derived from broiler chicken at 3 different ages of slaughtering. CE was made by pressure cooking method for 4 hours and with the addition of red ginger, brown sugar, honey, and sesame oil. Organoleptic tests were performed. Color, pH, total dissolved solids, and viscosity were determined to evaluate the physical characteristics. The evaluation of nutritional value was done by proximate analysis. The amino acid profile of the selected formula was then analyzed. Based on the hedonic test, F2 showed the highest level of acceptance. Physical analysis showed that the pH of developed CE tended to be acidic (pH = 5.44 – 5.65) and had a red color but was not quite light. Total dissolved solid was not significantly different between the formulas. The nutritional evaluation showed that the energy ranged from 77 - 85 kcal, 79.52 - 81.21 percent water, 2.26 - 2.89 percent ash, 13.54 - 15.15 percent protein, and 4.56 - 4.68 percent fat. F2 was determined as the selected formula, but the amino acid score (AAS) was still very low (AAS = 2.3). Therefore, further research needs to improve the quality of chicken essence protein.ABSTRAKChicken essence (CE) merupakan salah satu jenis pangan fungsional dengan beragam manfaat kesehatan. Tujuan penelitian ini adalah mengembangkan CE dari karkas ayam broiler dengan 3 umur potong yang berbeda (21, 28 dan 35 hari). CE dibuat dengan metode pressure cooking selama 4 jam dengan penambahan jahe merah, gula merah, madu dan minyak wijen. Uji organoleptik dilakukan terhadap semua formula dan dibandingkan dengan CE komersil. Analisis fisik dilakukan dengan menilai pH, warna, total padatan terlarut dan viskositas. Evaluasi nilai gizi dilakukan dengan analisis proksimat (air, abu, protein lemak dan karbohidrat). Analisis profil asam amino dilakukan dengan menggunakan ultra performance liquid chromatography (UPLC) terhadap formula terpilih. Hasil penelitian ini menunjukkan tidak ada perbedaan mutu organoleptik antar formula yang dikembangkan. Dibandingkan dengan CE komersil, CE yang dikembangkan memiliki warna yang lebih tidak gelap, lebih tidak beraroma ayam dan anyir, lebih manis, asam dan gurih, dan lebih tidak pahit, namun lebih kurang jernih, kurang homogen dan kurang shininess, lebih kental dan banyak endapan. Berdasarkan uji hedonik, formula dengan umur potong 28 hari, (F2) cenderung memiliki tingkat kesukaan tertinggi. Analisis fisik menunjukkan pH CE yang dikembangkan cenderung asam (pH = 5,44 – 5,65) dan memiliki warna kemerahan namun tidak cerah. Sementara itu, tidak ditemukan perbedaan pada total padatan terlarut. Hasil evaluasi nilai gizi menunjukkan kandungan energi berkisar 77 - 85 kkal, air 79,52 – 81,21 persen, abu 2.26 – 2,89 persen, protein 13,54 – 15,15 persen dan lemak 4,56 – 4,68 persen. F2 ditentukan sebagai formula terpilih, namun Skor asam amino (SAA) masih sangat rendah (SAA = 2,3). Oleh karena itu, perlu dilakukan penelitian lanjtuan untuk meningkatkan kualitas protein CE.  Kata kunci: ayam broiler, chicken essence, nilai gizi, pangan fungsional
Front matter Vol.45(1) 2022 Admin Admin
GIZI INDONESIA Vol 45, No 1 (2022): Maret 2022
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v45i1.678

Abstract

PENGARUH BENTUK, SUHU, DAN LAMA PENYEDUHAN TERHADAP SIFAT ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN TEH HERBAL BUNGA TELANG (Clitoria Ternatea L.) Rosyanne Kushargina; Walliyana Kusumaningati; Andi Eka Yunianto
GIZI INDONESIA Vol 45, No 1 (2022): Maret 2022
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v45i1.633

Abstract

Telang flower (Clitoria Ternatea L.) is one of the herbal plants that can be used as a functional drink in the form of tea which has a high antioxidant content. This study aims to analyze the effect of shape, temperature, and brewing time on organoleptic properties and antioxidant activity of Telang flower herbal tea. The design of this study was an experimental study with a factorial randomized design. Tea brewing was distinguished by 3 factors, namely shape, temperature, and brewing time. Panelists used in this study were semi-trained panelists to assess organoleptic as many as 30 people. The organoleptic test used was a hedonic test and hedonic quality based on color, aroma, and taste attributes were assessed using a 5 scales questionnaire. The shape of the flower used in this study was the shape of a whole flower (B) and a smooth flower (H). The temperature (M) used consisted of 3 levels, namely M1 (750C), M2 (850C), and M3 (950C). The brewing time (T) used consisted of 2 levels, namely T1 (5 minutes)17 and T2 (9 minutes). Statistical analysis in this study was ANOVA and Duncan's further test was used to analyze the effect of shape, temperature, and brewing time on hedonic quality and hedonic. HM1T2 treatment is a formula chosen by the panelists based on the attributes of color, taste, and aroma. Based on the analysis of the antioxidant capacity of the selected HM1T2 was 135,29 ppm (moderate antioxidant activity). The conclusion of this study showed that the panelists preferred the treatment of HM1T2, namely smooth flowers with a temperature of 75oC and a brewing time of 9 minutes based on the attributes of color, taste, and beverage aroma.ABSTRAKBunga telang (Clitoria Ternatea L.) merupakan salah satu tanaman herbal yang dapat digunakan sebagai minuman fungsional berupa teh yang memiliki kandungan antioksidan yang tinggi. Penelitian ini bertujuan untuk menganalisis pengaruh bentuk, suhu, dan lama penyeduhan terhadap sifat organoleptik dan aktivitas antioksidan teh herbal bunga telang. Desain penelitian ini adalah eksperimental studi dengan rancangan acak faktorial. Terdapat tiga faktor penyeduhan yang diamati, yaitu bentuk, suhu, dan lama penyeduhan. Panelis yang digunakan dalam penelitian ini adalah 30 panelis semi terlatih untuk menilai sifat organoleptik. Uji organoleptik yang digunakan yaitu uji hedonik dan mutu hedonik berdasarkan atribut warna, aroma dan rasa yang dinilai dengan menggunakan kuesioner 5 skala. Bentuk bunga yang digunakan pada penelitian ini yaitu bentuk bunga utuh (B) dan halus (H). Suhu (M) yang digunakan terdiri dari 3 taraf yaitu M1 (750C), M2 (850C), dan M3 (950C). Lama penyeduhan(T) yang digunakan terdiri dari 2 taraf yaitu T1 (5 menit) dan T2 (9 menit). Aktivitas antioksidan dianalisis menggunakan metode DPPH. Hasil uji organoleptik dan aktivitas antioksidan dianalisis menggunakan metode ANOVA dan uji lanjut Duncan. Perlakuan HM1T2 merupakan formula terpilih oleh panelis berdasarkan atribut warna, rasa, dan aroma. Berdasarkan analisis kapasitas antioksidan terpilih HM1T2 yaitu sebesar 135,29 ppm (aktivitas antioksidan sedang). Kesimpulan pada penelitian ini menunjukkan bahwa panelis lebih menyukai perlakuan HM1T2 yaitu bunga bentuk halus dengan suhu 75oC dan lama penyeduhan 9 menit berdasarkan atribut warna, rasa, dan aroma.Kata kunci: bentuk, suhu, lama penyeduhan, teh bunga telang

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