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Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics)

IJND
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Published by Universitas Alma Ata Yogyakarta

ISSN : 23033045 EISSN : 2503183X DOI : -

Core Subject : Health, Education,

Health Professions Medicine & Pharmacology Public Health Other

Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) abbreviated IJND (p-ISSN 2303-3045 and e-ISSN 2503-183X) is a peer-reviewed scientific journal publishing updated research and non-research articles in the area of nutrition and dietetics. This journal is published three times annually (January, May, and September) by Alma Ata University Press in collaboration with Indonesian Nutrition Association (Persatuan Ahli Gizi Indonesia).

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Search results for , issue "VOLUME 5, NOMOR 1, 2017" : 6 Documents clear

Asupan vitamin C berhubungan dengan kadar glukosa darah pada pasien rawat jalan DM tipe 2 Riya Purwaningtyastuti; Esti Nurwanti; Nurul Huda
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 5, NOMOR 1, 2017
Publisher : Alma Ata University Press

ABSTRACKBackground: High sugar levels in people with diabetes mellitus causes changes in the body. One of its detrimental process called oxidation reaction that causes the increased formation of harmful substances called free radicals. Antioxidant vitamin A, C, and E helpful to reduce oxidative damage in people with diabetes mellitus and prevent complications. Objectives: The know relationship intake antioxidant with blood glocuse level outpatient type 2 diabetes mellitus in RSUD Panembahan Senopati Bantul Yogyakarta. Methods: This study was observasional with of cross sectional. The subjects in this study were outpatients with diabetes mellitus type 2 with sampels of 89 respondents. Purposive sampling technique. Data consumption pattern of antioxidant, used semi quantitative food frequency (SQFFQ) laboratories to examination and blood glucose levels. Data analysis used Fisher’s Exact Test. Results: There is signiﬁcant association between vitamin C intake with blood sugar levels in patients diabetes mellitus the value of p = 0.004. The existence of a no signiﬁ cant association between vitamin E intake with blood sugar levels in patients diabetes mellitus the value of p = 0.073 and there is no signiﬁ cant association between vitamin A intake with blood sugar levels in patients diabetes mellitus the value of p = 0.252. Conclusion: There is a relationship between vitamin C intake with blood sugar levels, while the intake of vitamin A and E are not related to blood sugar levels KEYWORDS: type 2 diabetes mellitus, blood glucose level, vitamin C intake, vitamin A intake, vitamin E intake. ABSTRAK Latar Belakang : Kadar glukosa yang tinggi pada penderita kencing manis/DM menyebabkan berbagai perubahan di dalam tubuh. Salah satu proses merugikan dinamakan reaksi oksidasi yang menyebabkan peningkatan pembentukan zat berbahaya yang disebut radikal bebas. Antioksidan vitamin A,C dan E bermanfaat dapat menurunkan kadar glukosa darah. Tujuan: Untuk mengetahui hubungan antara asupan antioksidan dengan kadar glukosa darah pada pasien rawat jalan DM tipe 2 di RSUD Panembahan Senopati Bantul Yogyakarta. Metode: Penelitian ini bersifat observasional dengan pendekatan cross-sectional. Subyek dalam penelitian ini adalah pasien rawat jalan diabetes melitus tipe 2 dengan jumlah sampel 89 responden. Teknik pengambilan sampel yaitu purposive sampling. Data asupan antioksidan menggunakan semi quantitative food frequency (SQFFQ) dan hasil pemeriksaan laboratorium untuk kadar glukosa darah. Analisis data menggunakan Fisher’s Exact Test. Hasil : Terdapat hubungan yang bermakna antara asupan vitamin C dengan kadar glukosa darah pada pasien diabetes melitus tipe 2 dengan p value 0,004, tidak ada hubungan asupan vitamin E dengan kadar glukosa darah pada pasien diabetes melitus tipe 2 dengan p value 0,073 dan tidak ada hubungan asupan vitamin A dengan kadar glukosa darah pada pasien diabetes melitus tipe 2 dengan nilai p value 0,252. Kesimpulan: Ada hubungan antara asupan vitamin C dengan kadar glukosa darah sedangkan vitamin A dan E tidak ada hubungan dengan kadar glukosa darah. KATA KUNCI: diabetes melitus tipe 2, kadar glukosa darah, vitamin A, vitamin E dan vitamin C

Sifat ﬁsik, kadar serat, dan daya terima naget dengan penggunaan glukomanan dari porang (Amorphophallus oncophyllus) untuk substitusi daging ayam Dwi Risti; Veriani Aprilia; Fatma Zuhrotun Nisa
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 5, NOMOR 1, 2017
Publisher : Alma Ata University Press

ABSTRACTBackground: Cardiovascular disease related wth the excess of cholesterol consumption is the leading cause of death in the world. Dietary management of high ﬁ ber could decrease the risk of the disease. Nugget is one of favorites meat product. The substitution of ﬁ ber within the nugget has the function in lowering the cholesterol. Glucomannan from porang (Amorphophallus oncophyllus) includes in soluble ﬁ ber anconsist of mannose and glucose. Nugget substituted with glucomannan shall be the alternative of nutritious food. Objectives: To evaluate the inﬂ uence of glucomannan substitution on the physical properties, ﬁ ber content, and the acceptability of chicken nugget. Methods: This was experimental study using random completely design. Samples were chicken nuggets with 5 diferent formula, those were standard (NFS), nugget with the decrease of chicken with porang glucomannan substitution in the percentage of 0% (NGP0), 1% (NGP1), 3% (NGP3), 5% (NGP5). Nugget with the substitution of 3% konjac glucomannan was used as comparator. Nuggets were then evaluated for their physical properties(chewiness and water holding capacity/WHC), the content of ﬁ ber, and acceptability (organoleptic properties).Results: The substitution of glucomannan increased the chewiness and WHC, but ﬁ ber content was not inﬂ uenced. Organoleptic results showed that maximum glucomannan concentration that could be added was 1%. Conclusions: The substitution of glucomannan increased chewines and WHC, but it did not inﬂ uence the ﬁ ber. There was also the decrease its acceptability.Conclusions: The substitution of glucomannan increased chewines and WHC, but it did not influence the fiber. There was also the decrease its acceptability. KEYWORDS: glucomannan, ﬁber content, physical properties, acceptabilityABSTRAK Latar belakang: Penyakit kardiovaskuler merupakan penyebab utama kematian di dunia karena konsumsi kolesterol berlebih. Pengaturan pola makan tinggi serat dapat mengurangi risiko penyakit ini. Naget merupakan produk olahan daging yang banyak digemari masyarakat. Substitusi serat ke dalam naget memiliki fungsi sebagai penurunan kolesterol. Glukomanan porang merupakan serat larut yang merupakan polimer dari mannosa dan glukosa yang diekstraksi dari umbi porang (Amporphophallus oncophyllus). Naget yang disubstitusi glukomanan sebagai serat dapat menjadi alternatif lauk yang bergizi. Tujuan: Mengetahui pengaruh substitusi glukomanan terhadap sifat ﬁ sik (kekenyalan dan water holding capacity/WHC), kadar serat kasar, dan daya terima naget ayam. Metode: Jenis penelitian ini adalah eksperimental dengan menggunakan RAL. Sampel adalah naget ayam dengan 5 variasi substitusi glukomanan, yaitu naget dengan formula standar (NFS), naget dengan pengurangan daging ayam tanpa substitusi glukomanan porang (NGP0), naget dengan substitusi glukomanan porang 1% (NGP1), 3% (NGP3), 5% (NGP5), dan sebagai pembanding menggunakan substitusi glukomanan konjak 3% (NGK3). Naget diuji sifat ﬁ sik (kekenyalan dan WHC), kadar serat kasar, dan daya terima (sifat organoleptik). Hasil: Subsitusi glukomanan porang meningkatkan kekenyalan dan WHC, namun kadar serat kasar tidak dipengaruhi. Hasil uji organoleptik membuktikan bahwa substitusi glukomanan hanya mampu diterima sampai kadar 1%. Kesimpulan: Substitusi glukomanan berpengaruh terhadap kekenyalan, WHC, dan sifat organoleptik naget ayam.KATA KUNCI: glukomanan, naget ayam, kadar serat kasar, sifat ﬁ sik, daya terima

Penurunan total polifenol, etanol, asam laktat, asam asetat, dan asam amino selama fermentasi biji kakao asalan dengan penambahan inokulum Mulono Apriyanto; Rujiah Rujiah
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 5, NOMOR 1, 2017
Publisher : Alma Ata University Press

ABSTRACTBackground: Farmers mostly produced dry beans without fermentation. Attempts to get dry cocoa beans that have a typical cocoa flavor precursors can be done if there is still a substrate which can be fermented by microbes involved in the fermentation of fresh cocoa beans with the appropriate process conditions.Objectives: To evaluate the effect of variety of techniques fermentation of cocoa beans randomly to quality parameters of fermented cocoa beans, and evaluate the precursors of flavor and volatile compounds produced after roasting.Methods: Stages of the research were as follows: fermentation technique was done 3 variations of fermentation technique that were the first, treatment without the addition of inoculum (control), second, treatment with inoculum of S. cerevisiae (FNCC 3056), L. lactis (FNC 0086) and A. aceti (FNCC 0016), about 108 cfu / g of microbes at the beginning of fermentation (IA). Third, yeast inoculum at the start of fermentation, lactic acid bacteria on the hour of 24 and acetic acid bacteria at 48 hours, with the same mount of microbial population with the second treatment (IB). Fermentation was conducted during 120 hours. Temperature was adjusted during fermentation, that were 35° C the first (24 hours), 45° C (the second 24 hours), 55° C (the third 24 hours) and 35° C (the fourth 24 hours). At the end of stage, fermented cocoa beans were roasted and analyzed for its volatile compound.Results: The results showed that total plyphenols decrease in all treatments during fermentation. It have been to produce hydrophobic amino acids, that were: alanine, tyrosine, valine, phenilalanin, isoleucine and methionin as precursors of flavor with a total of hydrophobic amino acids were owned all treatment.Conclusions: Parameter testing, like aroma precursors and volatile compounds in the treatment shown the highest increase gradually inoculum. KEYWORDS: cocoa beans, fermentation, inoculum, poliphenol, and amino acidABSTRAK Latar belakang: Biji kakao kering ditingkat petani sebagian besar dihasilkan tanpa fermentasi tidak menghasilkan prekursor flavour khas kakao. Upaya untuk mendapatkan biji kakao kering yang memiliki prekursor flavour khas kakao dapat dilakukan apabila terdapat subtrat yang dapat difermentasi oleh mikrobia yang terlibat dalam fermentasi biji kakao segar dengan kondisi proses yang sesuaiTujuan: Mengetahui pengaruh variasi teknik fermentasi biji kakao asalan terhadap parameter mutu biji kakao asalan hasil fermentasi, dan mengevaluasi prekursor flavour dan senyawa volatil yang dihasilkan biji kakao hasil fermentasi pasca sangrai.Metode: Tahapan penelitian yang dilakukan adalah 3 variasi teknik fermentasi yaitu pertama perlakuan tanpa penambahan inokulum (kontrol), kedua menggunakan inokulum S. cerevisiae (FNCC 3056), L. lactis (FNC 0086) dan A. aceti (FNCC 0016), masing-masing sekitar 108 cfu/g diberikan serentak di awal fermentasi (IA). Ketiga, pemberian inokulum secara bertahap yeast di awal fermentasi, bakteri asam laktat pada jam ke-24, dan bakteri asam asetat pada jam ke 48 dengan populasi mikrobia sama dengan perlakuan kedua (IB). Fermentasi dilaksanakan selama 120 jam. Suhu diatur selama fermentasi, berturut-turut 35oC (24 jam pertama), 45oC (24 jam kedua), 55oC (24 jam ketiga) dan 35oC (48 jam terakhir), Tahap ketiga, biji kakao hasil fermentasi dari tiga perlakuan tersebut disangrai dan dianalisis senyawa volatilnya.Hasil: Hasil penelitian menunjukkan bahwa selama fermentasi biji kakao asalan menunjukan total polifenol turun pada ketiga perlakuan. Biji kakao asalan pasca fermentasi menghasilkan asam amino hidrofobik yaitu alanin, tirosin, valin, phenilalanin, isoleusin dan methionin sebagai prekursor flavor dengan total asam amino hidrofobik dimiliki oleh perlakuan penambahan inokulum secara serentak.Kesimpulan: Rehidrasi pulp biji kakao asalan dapat memperbaiki komposisi pulp sebagai subtrat fermentasi. Parameter pengujian, prekursor aroma dan senyawa volatil tertinggi ditunjukkan pada perlakuan penambahan inokulum secara bertahap. KATA KUNCI: biji kakao asalan, fermentasi, inokulum, polifenol dan asam amino hidrofobik.

Berat badan lahir rendah berhubungan dengan kejadian stunting pada anak usia 6-23 bulan Yeyen Supriyanto; Bunga Astria Paramashanti; Dewi Astiti
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 5, NOMOR 1, 2017
Publisher : Alma Ata University Press

ABSTRACTBackground: Stunting is a growth impairment resulting from chronic malnutrition condition or prolonged infectious diseases. It may cause growth retardation, low endurance, lack of intelligence and productivity. Stunting prevalence in Indonesia reached 37.2% where Special Region of Yogyakarta reached 27% and Bantul District was 18.08%. Low birth weight babies have a life chance, however, when they survive they are still vulnerable to diseases, growth retardation, and developmental disorders. Statistics showed that 90% low birth weight cases found in developing countries and the mortality rate was 35 times higher in infants with low birth weight compared to infants with normal birth weight. Objectives: To understand the relationship between weight low birth (BBLR) and stunting in children 6-23 month in Sedayu District Bantul Yogyakarta.Methods: This study used observational research with cross-sectional design. The population in this study were parents and children from 6-23 months which were 1217 subjects. The sample used in this study as many as 190 subjects were selected by using proportional probability to size techniques. Data were analyzed by using chi-square test. Results: Bivariate analysis showed that low birth weight infants was significantly related with stunting (OR= 6.16; 95% CI: 3.007-12.656). In other words, children born with low birth weight status had a chance 6.16 times greater to become stunting than the children who birth weight normal Conclusion: There was a relationship between low birth weight infants and stunting in children 6-23 months in Sedayu Subdistrict, Bantul District, Yogyakarta. KEYWORDS: low birth weight, stunting, children aged 6-23 months ABSTRAKLatar belakang: Stunting adalah gangguan pertumbuhan yang terjadi akibat kondisi kekurangan gizi kronis atau penyakit infeksi kronis. Dampak yang ditimbulkan antara lain lambatnya pertumbuhan anak, daya tahan tubuh yang rendah, kurang kecerdasan dan produktivitas yang rendah. Prevalensi balita stunting di Indonesia mencapai 37,2%, sementara di Provinsi Daerah Istimewa Yogyakarta (DIY) sebesar 27%, di Kabupaten Bantul sebesar 18,08%. Bayi BBLR memiliki kesempatan hidup dan ketika bertahan mereka mudah terkena penyakit, retardasi pertumbuhan dan gangguan perkembangan mental. Statistik menunjukan bahwa 90% dari kejadian BBLR didapatkan di negara berkembang dan angka kematian 35 kali lebih tinggi dibandingkan pada bayi dengan bayi berat badan lahir lebih dari 2.500 gram. Tujuan: Untuk mengetahui hubungan antara BBLR dengan kejadian stunting pada anak usia 6-23 bulan di Kecamatan Sedayu Kabupaten Bantul Yogyakarta. Metode: Penelitian ini merupakan penelitian observasional dengan rancangan cross sectional. Populasi dalam penelitian ini adalah orang tua dan anak yang berumur 6-23 bulan yang berjumlah 1217 responden. Sampel dalam penelitian ini berjumlah 190 yang diambil dengan teknik proporsional probability to size yaitu prosedur penarikan sampel dimana peluang terpilihnya suatu unit sampel sebanding dengan ukuran. Data yang telah dikumpulkan kemudian dianalisis menggunakan uji statistik chi-square.Hasil: Berdasarkan analisis Chi-Square menunjukkan anak yang BBLR memiliki hubungan yang signifikan dengan kejadian stunting (p value <0,000) dengan nilai OR 6,16 (95% Cl: 3,007-12,656), dengan kata lain anak yang lahir dengan berpeluang 6,16 kali lebih besar untuk mengalami stunting dari pada anak yang memiliki berat badan lahir normal. Kesimpulan: Ada hubungan antara BBLR dengan kejadian stunting pada anak usia 6-23 bulan di Kecamatan Sedayu Kabupaten Bantul, Yogyakarta. KATA KUNCI: stunting, berat badan bayi lahir rendah (BBLR), anak usia 6-23 bulan

Tepung okra (Albelmoschus esculantus) menurunkan rasio kadar LDL terhadap HDL tikus hiperkolesterolemia Ayu Febriyatna; Agatha Widiyawati
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 5, NOMOR 1, 2017
Publisher : Alma Ata University Press

ABSTRACTBackgounds: Hypercholesterolemia is one cause of heart disease with high levels of Low Density Lipoprotein (LDL) cholesterol and low levels of high density lipoprotein (HDL) cholesterol. Okra (Albelmoschus esculantus) flour contain high fibers and more bioactive compound such as flavonoids. Objectives: This study aimed to examine the effectiveness of okra flour against the Low Density Lipoprotein (LDL) cholesterol level and high density lipoprotein (HDL) cholesterol level in Hypercholesterolemic rats. Methods: Design of the study was experimental design with pre-and posttest control goup. Male white rats (rattus norvegicus) aged 8-10 weeks with body weight of 150-200 g were used, then divided into 4 goups of 8 rats. Rats made Hypercholesterolemia used Haight Fat Diet (HFD) feed at a doses 4mg/100 g body weight for 14 days. After that, Hypercholesterolemic rats were provided by standard diet rats given standart feed and okra flour with different doses it was goups positive control (KP) not given flour okra, okra flour doses 0.09 g/200 g bofy weight (P1), okra flour doses 0.18 g/200 g body weight (P2), and okra flour doses 0.36 g/200 g body weight (P3). The data was analyzed using One Way ANOVA dan paired t-test.Results: Rats in all goup did not experience changes in body weight significantly. Concentration of HDL cholesterol increased significantly in P3 goups with doses okra flour 0.36 g/200 g body weight compared withe the other goups. P3 goups attenuated the concentration of LDL cholesterol. Conclusions: the administration okra flour (albelmoschus esculantus) at doses 0.36 g/200 g body weight improved HDL cholesterol and decreased LDL cholesterol concentration in Hypercholesterolemic rats model . KEYWORDS: Hypercholesterolemic High Density Lipoprotein (HDL), Low Density Lipoprotein (LDL) and Okra Flour. ABSTRAK Latar belakang: Hiperkolesterolemia adalah salah satu penyebab penyakit jantung yang ditandai dengan kadar kolesterol Low Density Lipoprotein (LDL) yang tinggi dan kadar kolesterol High Density Lipoprotein (HDL) yang rendah. Okra (Albelmoschus esculantus) dalam bentuk tepung mengandung serat yang tinggi dan kandungan bioaktif seperti flavonoid. Tujuan: Penelitian ini untuk mengetahui efektifitas tepung okra terhadap perubahan kadar kolesterol HDL dan LDL pada tikus putih model hiperkolesterolemia. Metode: Desain penelitian ini yaitu true experimental dengan Kelompok Kontrol (Pretest-Posttest with Control Goup). Tikus putih jantan (Rattus novergicus) yang berumur 8-10 minggu dengan bobot antara 150-200 g dibagi kedalam 4 kelompok. Tikus dibuat hiperkolesterolemia menggunakan pakan HFD dengan dosis 4 mg/100 g BB tikus perhari selama 14 hari. Selanjutnya, tikus hiperkolesterolemia diberi pakan pakan standart dan tepung okra dengan dosis yang berbeda yaitu kelompok KP (Kontrol Positif) hanya diberi pakan standar, kelompok P1 (tepung okra dosis 0,09 g/200 g BB tikus perhari), kelompok P2 (tepung okra dosis 0.18 g/200 g BB tikus perhari), dan kelompok P3 (tepung okra dosis 0,36 g/200 g BB tikus perhari) selama 10 hari. Data dianalisis menggunakan One Way ANOVA dan paired t-test. Hasil: Tikus percobaan pada semua kelompok tidak terjadi perubahan berat badan yang signifikan. Kadar kolesterol HDL mengalami peningkatan yang signifikan pada kelompok P3 dengan dosis tepung okra 0.36 g/200 g dibandingkan dengan kelompok yang lainnya. Kelompok P3 juga mampu menurunkan kadar kolesterol LDL.Kesimpulan: tepung okra (albelmoschus esculantus) pada dosis 0.36 g/200 g BB tikus/hari selama 10 hari secara bermakna berpengaruh terhadap peningkatan kadar kolesterol HDL dan penurunan kadar kolesterol LDL tikus model hiperkolesterolemia KATA KUNCI: Hiperkolestrolemia, High Density Lipoprotein (HDL), Low Density Lipoprotein (LDL), tepung okra

Status gizi, kadar hemoglobin, ureum, dan kreatinin pasien konseling gizi hemodialisa Kristiawan P. A. Nugroho; Sarlina Palimbong; Fransiska M. Santoso Putri; Puji Astuti; Ike Listiyowati
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 5, NOMOR 1, 2017
Publisher : Alma Ata University Press

ABSTRACTBackground : Patients who are undergoing hemodialysis therapy must know which foods that may be consumed including foods containing animal protein, low potassium, and low salt. The role of nutritionists is needed to provide nutritional counseling related to dietary adjustment. Studies that have been conducted by previous researchers are about diet from hemodialysis patients and the various factors that affect dietary compliance of patients, but no one has been studying the relation related to nutritional status, hemoglobin, ureum, and creatinine levels before and after doing a counseling that also has a relationship with diet and dietary compliance for hemodialysis patients.Objectives : To analyze the relationship of nutritional status, hemoglobin, ureum, and creatinine levels of hemodialysis patients before and after doing nutritional counseling in RSUD Ungaran. Methods : The study used a descriptive quantitaive method with one group pretest posttest design with cross sectional approach. The research was conducted in Hemodialysis Unit of RSUD Ungaran with a total sampling of 30 hemodialysis patient. Primary data were obtained from respondent’s data entry and FFQ, observation, and interviews. Secondary data were obtained from respondent’s medical records include the level of hemoglobin, urea, and cretinine. Data were analyzed using SPSS programme with Paired t Test. Results : The results of SPSS analysis showed that probability value from urea men 0,016 < 0,05 and urea women – hemoglobin men and women – creatinin men and women overall 0,000 < 0,05, which means that the average levels of those components before and after doing a nutritional counseling is different.Conclusions : A nutritional counseling indicate any change in the nutritional status of the entire hemodialysis patients, based on hemoglobin levels increased, while urea and creatinine levels decreased; but all those components are not in the normal category. Levels of hemoglobin, urea, and creatinine is changed within a period of one month after the implementation of individual nutritional counseling. It indicates that nutritional counseling efforts were given has a positive benefit for the patients to gain knowledge about dietary adjustments and implement the recommended diet in order to optimize the work of renal function excessively.KEYWORDS : nutritional status, hemodialysis, eating behavior, nutritional counseling

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