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Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics)
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).
Arjuna Subject : -
Articles 386 Documents
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Reduction of free radicals in hyperglycemic conditions through the administration of lime peel extract (Citrus aurantifolia swingle) Rivan Virlando Suryadinata; Kezia Sefania; Sawitri Boengas
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 9 ISSUE 3, 2021
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2021.9(3).139-144

Abstract

ABSTRAKLatar Belakang: Kondisi hiperglikemia tidak selalu terjadi pada penderita diabetes. Stress oksidatif merupakan salah satu proses pathogenesis yang ditimbulkan terhadap penyakit akibat hiperglikemia. Hal tersebut berkaitan dengan peningkatan Reactive Oxygen Species (ROS) dan penurunan aktivitas antioksidan. Pemberian asupan antioksidan dari luar tubuh diharapkan dapat membantu menetralisir radikal bebas yang berlebihan.Tujuan: Untuk mengetahui efektivitas ektrak kulit jeruk nipis terhadap pernurunan radikal bebas pada kondisi hiperglikemia. Metode: Penelitian ini merupakan eksperimental dengan post-test control group design dengan menggunakan tikus wistar di laboratorium Fakultas Kedkteran, Universitas Surabaya. Kondisi hiperglikemia pada hewan coba dilakukan melalui induksi aloksan dan selanjutnya diberikan ekstrak kulit jeruk nipis (2,35 mg; 4,7 mg; 9,4 mg) selama 30 hari dengan membagi menjadi 5 kelompok perlakukan. Parameter untuk mengetahui kadar radikal bebas pada penelitian ini adalah kadar malondialdehid.Hasil: Pada penelitian memperlihatkan bahwa pada kelompok yang diberikan ektrak kulit jeruk nipis akan mengalami penurunan kadar malondialdehid jika dibandingkan dengan kelompok lainnya (p<0,05). Hasil rerata kadar malondialdehid terendah pada dosis 9,4 mg (1,67±0,10).Kesimpulan: Pemberian ekstrak kulit jeruk nipis dapat menurunkan kadar malondialdehid pada kondisi hiperglikemia. KATA KUNCI: Citrus aurantifolia; hiperglikemia; malodialdehid; radikal bebas  ABSTRACTBackground: Hyperglycemia condition does not always occur in diabetes. Oxidative stress is a process of pathogenesis diseases as a result of hyperglycemia. This is associated with increased Reactive Oxygen Species (ROS) and decreased antioxidant activity. Antioxidants intakes outside the body is expected to neutralize excessive free radicals.Objectives: To determine the effectiveness of lime peel extract against free radicals induced by hyperglycemia.Methods: This research is an experimental post-test control group design using wistar rats in the laboratory of the Faculty of Medicine, University of Surabaya. Hyperglycemia conditions in experimental animals were carried out through alloxan induction and then given lime peel extract (2,35 mg; 4,7 mg; 9,4 mg) for 30 days by dividing into 5 treatment groups. The parameter to determine the levels of free radicals in this study is the levels of malondialdehydeResults: Showed that the group given lime peel extract experienced a decrease in malondialdehyde levels when compared to the other groups (p<0.05). The lowest mean malondialdehyde level was at a dose of 9.4mg (1.67±0.10). Conclusion: The administration of lime peel extract can reduce levels of Malondialdehyde induced by hyperglycemia. KEYWORDS: Citrus aurantifolia; free radicals; hyperglycemia; malondialdehyde
Comparison of vitamin D intake and ultraviolet light exposure in pre and postmenopausal women in the elderly pandemic period Syahrial Syahrial; Resmiati Resmiati; Ricvan Dana Nindrea; Faiz Nur Hanum
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 10 ISSUE 1, 2022
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2022.10(1).22-29

Abstract

Background: Osteoporosis is one of the degenerative diseases in the elderly which is still a priority health problem in Indonesia. There are several precautions that can be taken to prevent the occurrence of osteoporosis, one of that is vitamin D. Vitamin D can be obtained through exposure to Ultraviolet (UV) rays from the sun and from nutritional sources of food. Vitamin D can slow down the process of osteoporosis, because vitamin D is able to maintain bone health by increasing the absorption of the mineral calcium. Objectives: The purpose of this study is to see the comparison of vitamin D intake and UV exposure in pre and postmenopausal women during the pandemic.Methods: This research was an analytic study conducted with a cross sectional research design, which compares predictor variables and outcome variables that are viewed simultaneously. The study was conducted on women aged 35-65 years at the Elderly Posyandu, Padang City. Then the results of the data obtained will be analyzed using the Anova test.Results: The results showed that the percentage of menopausal respondents exposed to UV light was higher (87.5%) compared to those who were not exposed to UV light (12.5%). Then the percentage of menopausal respondents based on the consumption of Vit D < RDA was higher (52.5%) than the consumption of Vit D > RDA (47.5%).Conclusions: There was no significant difference (p<0.05) between the incidence of menopause and levels of vitamin D intake (p=0.381) and UV light exposure (p=0.462) in the elderly at the Posyandu Lansia, Padang City
The smartphone app (MyFitnessPal) reduce sugar-sweetened beverages intake among overweight and obese college students Sorra Milwayani Septiyana; Arif Sabta Aji; Eka Nuryandini; Mirza Hapsari Sakti Titis Penggalih; Esti Nurwanti
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 9 ISSUE 3, 2021
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2021.9(3).130-138

Abstract

ABSTRAKLatar Belakang: Peningkatan prevalensi obesitas dapat disebabkan oleh konsumsi sugar-sweetened beverages (SSBs). Sugar-sweetened beverages mengandung gula yang tinggi, sehingga berkontribusi pada meningkatnya asupan energi dan berkorelasi dengan obesitas. Kombinasi strategi pengaturan diet diperlukan untuk mengendalikan asupan makan terutama konsumsi SSBs dan mencegah terjadinya peningkatan berat badan. Tujuan: Penelitian ini bertujuan untuk mengetahui perbedaan rata-rata asupan energi dan gula dari SSBs setelah diberikan intervensi konseling gizi dan self-monitoring menggunakan aplikasi smartphone (MyFitnessPal) pada mahasiswa dengan status gizi overweight dan obese di Universitas Alma Ata Yogyakarta. Metode: Penelitian ini merupakan penelitian pretest-posttest with control group design. Populasi penelitian adalah mahasiswa Universitas Alma Ata Yogyakarta. Subjek penelitian berjumlah 68 orang mahasiswa (34 eksperimen dan 34 kontrol). Pengambilan subjek penelitian untuk menemukan mahasiswa overweight dan obese dengan teknik purposive sampling dan pengambilan subjek penelitian untuk eksperimen dan kontrol menggunakan teknik random sampling. Data asupan energi dan gula dari SSBs dengan formulir semi-quantitative food frequency questionnaire (SQ-FFQ). Analisis univariat menggunakan distribusi frekuensi dan analisis bivariat menggunakan uji Wilcoxon dan Mann-Whitney. Data dianalisis dengan menggunakan SPSS versi 20 dan nutrisurvey. Hasil: Hasil analisis menunjukkan terdapat perbedaan yang bermakna pada asupan energi dan gula dari SSBs antara kelompok eksperimen dan kelompok kontrol (p<0.05). Penurunan asupan energi dan gula dari SSBs pada kelompok eksperimen lebih besar daripada kelompok kontrol. Kesimpulan: Terdapat perbedaan yang bermakna pada rata-rata asupan energi dan gula dari SSBs setelah diberikan intervensi pada mahasiswa overweight dan obese. Konseling gizi dan self-monitoring asupan makan menggunakan aplikasi smartphone (MyFitnessPal) memperbaiki asupan energi dan gula dari SSBs.  KATA KUNCI: Konsumsi Sugar-Sweetened Beverages; Konseling Gizi; MyFitnessPal; Self-Monitoring  ABSTRACTBackground: The increase in obesity prevalence can be caused by the consumption of sugar-sweetened beverages (SSBs). Sugar-sweetened beverages contain high levels of sugar, which contribute to increased energy intake and obesity risks. A combination of dietary strategies is needed to control food intake, especially consumption of SSBs, and prevent weight gain. Objectives: This study aimed to investigate the difference between the energy and sugar intake of SSBs after being given nutritional counseling intervention and self-monitoring using smartphone app (MyFitnessPal) among overweight and obese students at Alma Ata University Yogyakarta. Methods: This study was a pre-test-post test with control group design. We recruited students as our subjects. A total of 68 students (34 experiments and 34 controls) were obtained. Subjects were divided into two groups using the random sampling technique. Energy and sugar intake data from SSBs were assessed by a semi-quantitative food frequency questionnaire (SQ-FFQ). Data were analyzed using SPSS version 20 and nutrisurvey. Results: The results of the analysis showed that there were significant differences between the energy and sugar intake of SSBs in the experimental group and control group (p<0.05). The decrease in energy and sugar intake from SSBs in the experimental group was greater than in the control group. Conclusions: There is a significant difference in the average energy and sugar intake of SSBs after being given intervention among overweight and obese students. Nutritional counseling intervention and self-monitoring of food intake using smartphone app (MyFitnessPal) improve energy and sugar intake of SSBs. KEYWORDS: Sugar-Sweetened Beverages Consumption; Nutrition Counseling; MyFitnessPal; Self-Monitoring 
The association of snacking behavior and sodium intake with nutritional status in primary school children Nindy Sabrina; Khoirul Anwar
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 10 ISSUE 1, 2022
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2022.10(1).1-7

Abstract

ABSTRAK Latar Belakang: Hubungan antara perilaku jajan dan status gizi belum dapat disimpulkan karena dapat disebabkan oleh perbedaan jumlah jajanan dan asupan natrium yang dikonsumsi.Tujuan: Penelitian ini bertujuan untuk mengetahui hubungan kebiasaan jajan dan asupan natrium kaitannya dengan status gizi pada anak sekolah dasar.Metode: Survei cross-sectional terhadap 115 anak usia 8-12 tahun dilakukan di Jakarta Selatan, Indonesia. Asupan makanan dinilai menggunakan recall 24 jam dan pengukuran antropometri dilakukan. Status gizi subjek ditentukan dengan menggunakan indikator IMT/usia.Hasil: Anak-anak yang kurus mengkonsumsi makanan ringan dua kali lebih banyak daripada anak-anak yang gemuk, tetapi mengkonsumsi lebih sedikit energi yang bersumber dari makanan. Tidak ada perbedaan rata-rata konsumsi energi dari makanan dan dengan status gizi partisipan yang berbeda (p>0,05). Produk snack yang paling sering dikonsumsi oleh peserta adalah minuman manis, gorengan, dan snack ekstrudat. Rata-rata asupan natrium harian partisipan adalah 1620,11 ± 1129,780 mg dan meningkat secara signifikan dengan peningkatan asupan energi (p-tren<0,05). Tidak ada hubungan antara status gizi dengan konsumsi natrium pada penelitian ini.Kesimpulan: Meskipun kebiasaan jajan tidak berpengaruh pada status gizi, namun hal ini berkontribusi pada peningkatan asupan natrium. Temuan ini mungkin menyiratkan bahwa kandungan natrium dalam makanan ringan harus diatur lebih lanjut untuk mencegah perkembangan penyakit tidak menular. KATA KUNCI: asupan natrium; jajan; kebiasaan jajan; makanan ringan; status gizi   ABSTRACTBackground: The associations between snacking behavior and nutritional status are inconclusive, which may be due to differences in snacking quantity and sodium intake.Objectives: This study aims to determine the association between snacking behavior and sodium intake and nutritional status in primary school children.Methods: A cross-sectional survey of 115 children aged 8-12 years old was conducted in South Jakarta, Indonesia. Dietary intake was assessed using 24-hour recalls and anthropometric measurements were collected. The nutritional status of subjects was determined using BMI-for-age indicator. Results: Thin children consume twice as many snacks as children who are obese but consume less energy at meals. The average energy consumption from meals and snacks was not significantly different between participants with varying nutritional status (p>0.05). Participants' snack products most frequently consumed were sugar-sweetened beverages, fried foods, and extruded snacks. The average daily sodium intake was 1620.11 ± 1129.780 mg and increased significantly with increased energy intake (p-trend<0.05). There was no association between nutritional status and sodium consumption in this study.Conclusions: While snacking have no effect on nutritional status, it contributes to increase sodium intake. This finding may imply that sodium content in snacks should be further regulated to prevent the development of non-communicable diseases. KEYWORD: nutritional status; snacks; snacking; snack behavior; sodium intake  
The impact of nutritional status and maternal behavior on infant growth Erry Yudhya Mulyani; Idrus Jus&#039;at; Anindya Billa Mustika
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 10 ISSUE 1, 2022
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2022.10(1).37-45

Abstract

Background: Maternal behaviour during pregnancy is closely related to the condition of the fetus. Malnutrition in pregnant women can cause Low Birth Weight Babies (LBW) and also a decrease in the level of intelligence. The prevalence of stunting in 2021 decreased by 1.6 from 2019, that shows from 27.7% to 24.4%.Objectives: This study aims to determine the impact of nutritional status and maternal behaviour on infant growth in West Jakarta.Methods: This study was a cross-sectional, starting on July 2017 until January 2018. A total of 66 subjects of pregnant women aged 18-35 years chosen to take part in the study from their 37th weeks of pregnancy to delivery. Drinking alcohol, traditional herbs, medicines, and smoking are indicators of maternal behaviour. Maternal IGF-1 concentrations, body weight, body length, and infant heart rate were indicators of infant growth. Chi-Square test and Independent T-Test were used for the statistical analysis.Results: The subjects showed a mean of 26.0±4.8 years old, body height of 154.0±4.9 cm, body weight in third pregnancy of 66.4±11.3 kg, BMI of 22.6±3.7 kg/m2, MUAC of 27.2±3.3 cm, and body temperature of 36.2±1.3°C. Maternal behaviour and nutrional status did not significantly affect infant growth (p≥0.05). However, MUAC was a factor that affected to heart rate in infants (p<0.05).Conclusions: Nutritional status is one of indicator that affects to infant growth; therefore, pregnant women need to more attention to keep their nutritional status, nutritional intake and healthy living behaviour during pregnancy.
Snack bar formulation with beetroot (Beta vulgaris. L) flour as iron sources for adolescent girls Zakia Umami; Lusi Anindia Rahmawati; Amalina Ratih Puspa
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 9 ISSUE 3, 2021
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2021.9(3).111-117

Abstract

ABSTRAK Latar Belakang: Prevalensi anemia di Indonesia pada remaja putri meningkat dari 37.1% menurut Riskesdas 2013 menjadi 48.9% pada tahun 2018. Snackbar merupakan cemilan yang digemari oleh remaja. Penambahan tepung umbi bit pada snackbar sebagai sumber zat besi diharapkan menjadi alternatif cemilan sehat bagi remaja putri.Tujuan:  Untuk mengembangkan formula snack bar.Metode: Penelitian ini menggunakan desain eksperimental. Formulasi terdiri atas dua tahap yaitu tahap pertama menentukan formula terbaik tanpa penambahan tepung umbi bit. Tahap kedua yaitu formulasi dengan penambahan tepung umbi bit dengan tiga taraf yang berbeda yang terdiri atas F1 40 gram, F2 50 gram, F3 60 gram. Analisis kandungan zat gizi dilakukan melalui uji proksimat dan spektrofotometri.Hasil: Formula terbaik adalah F1 dengan penambahan tepung umbi bit sebanyak 40 gram. F1 mengandung 11,99% protein; 10,62% lemak; 53,04% karbohidrat; 4,76 mg zat besi (32% memenuhi AKG remaja putri dan 21,6% ALG kelompok umum), dengan total energi sebesar 355,75 kkal/100g.Kesimpulan: Tepung umbi bit dapat digunakan untuk meningkatkan kandungan zat gizi snack bar, dimana dapat membantu memenuhi kebutuhan zat gizi remaja putri khususnya kebutuhan zat besi. Untuk penelitian selanjutnya, dapat ditambahkan pangan sumber protein hewani agar dapat meningkatkan penyerapan zat besi.KATA KUNCI: remaja; snackbar; tepung; umbi bit; zat besi ABSTRACTBackground: In Indonesia, the prevalence of anemia in adolescent girls increased from 37.1% (Riskesdas 2013) to 48.9% (Riskesdas 2018). A snack bar is one of the snacks favored by adolescents. The addition of beetroot flour as a source of iron to snack bars is expected to be an alternative healthy snack for adolescent girls. Objectives: The objective of this study was to develop a snack bar formulationMethods:  This study used an experimental design. The snack bar was made in two stages. The first stage was to determine the best formula without adding beetroot flour, and the second stage was adding beetroot flour in the following amounts: 40 g (F1), 50 g (F2), and 60 g (F3). Analysis of nutrient content was carried out through the proximate test and spectrophotometry.Results:  The best formula was (F1), i.e., administering 40 g of beetroot flour. F1 contained 11.99% of protein, 10.62% of fat, 53.04% of carbohydrates, and 4.76 mg of iron (32% fulfilling Fe needed by adolescent girls based on the Dietary Reference Intake and 21.6% of the Reference Intake for the general category), with a total energy of 355.75 kcal/100 g.Conclusions: Beetroot flour could be used to improve nutrient profiles of snack bars, which could be used to fulfill the nutrient needs of adolescents, especially for iron. For the next research, a new formulation is needed by adding animal protein sources to increase iron absorption.KEYWORDS: adolescent; beetroot; flour; iron; snack bar
The effect of Katuk leaf juice on hemoglobin levels among anemic pregnant women in Trimester II Rani Widiyanti Surya Atmaja; Ellen Tri Bonowati; Nurasih Nurasih
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 10 ISSUE 1, 2022
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2022.10(1).8-14

Abstract

ABSTRAKLatar Belakang : Pada masa kehamilan anemia merupakan salah satu masalah yang paling sering dijumpai. Mengkonsumsi daun katuk (Sauropus androgynus) merupakan salah satu solusi untuk menanggulangi kasus anemiaTujuan : untuk mengetahui pengaruh daun katuk terhadap kadar hemoglobin pada ibu hamil trimester II dengan anemia di wilayah kerja Puskesmas Beber Kabupaten Cirebon.Metode :Rancangan penelitian yang digunakan dalam penelitian ini adalah quasi experiment dengan desain  pretest and posttest with control group design. Teknik pengambilan sampel keseluruhan dilakukan dengan teknik Non - probability sampling dengan metode accidental sampling.Total sampel dalam penelitian ini sebanyak 30 ibu hamil trimester II dengan anemia. Kelompok kontrol hanya mengkonsumsi tablet Fe dan kelompok perlakuan mengkonsumsi Fe kombinasi jus daun katuk. Uji statistik dalam penelitian ini menggunakan analisis paired T-test, Wilcoxon Sign Rank Test dan Independent T-Test.Hasil : Pada penelitian ini ibu hamil anemia banyak dijumpai pada usia 20-35 tahun  sedangkan untuk paritas ibu hamil dijumpai pada primigravida. Hasil penelitian rata-rata peningkatan kadar hemoglobin pretest dan posttest pada kelompok kontrol yaitu 9,86 mg/dL dan 9,90 mg/dL dan peningkatan kadar hemoglobin pretest dan posttest  pada kelompok perlakuan 9,92 mg/dL dan 10,52 mg/dL.  Artinya terdapat perbedaan kenaikan kadar hemoglobin pada kelompok perlakuan dengan selisih kedua kelompok sebesar sebesar 0,56 dan p-value = 0,00 < α (0,05). hal ini menunjukan ada pengaruh jus daun katuk terhadap kadar hemoglobin pada ibu hamil trimester II dengan anemia. Kesimpulan :Terdapat pengaruh jus daun katuk  terhadap kadar hemoglobin pada ibu hamil trimester II dengan anemia. KATA KUNCI: anemia; ibu hamil; katuk  ABSTRACTBackground: Anemia is one of the most common problems occurring during pregnancy. Consuming katuk leaf (Sauropus androgynous) can be an alternative to overcome cases of anemia.Objectives: This study aims to determine the effect of katuk leaf on hemoglobin levels in anemic pregnant women in trimester II in the working area of Beber Public Health Center, Cirebon RegencyMethods: This research employed a quasi-experiment by utilizing a pretest-posttest with a control group design. The whole sampling technique was carried out using non-probability sampling with the accidental sampling method. The total sample in this research was 30 in their second trimester of pregnancy with anemia. The control group only consumed Fe tablets, and the treatment group consumed a combination of Fe and katuk leaf juice. The statistical test employed in this research were paired T-test analysis, Wilcoxon Signed-Rank Test, and Independent T-Test.Results: Anemia was mainly found at the age of 20-35 years, whereas parity for pregnant women was mostly primigravida. The results showed that the control group's pretest and posttest average scores of hemoglobin levels were 9.86 mg/dL and 9.90 mg/dL, respectively. Meanwhile, the pretest and posttest average scores of hemoglobin levels in the treatment group were 9.92 mg/dL and 10.52 mg/dL, respectively. This indicates that there was an increase in hemoglobin levels in the treatment group. The difference between the two groups was 0.56 with a p-value of 0.00 <α (0.05).Conclusions: There is an effect of katuk leaf juice on hemoglobin levels in pregnant women in trimester II with anemia. KEYWORDS: anemia; katuk leaf; pregnant women 
The effect of additional flour of bean sprouts on organoleptic quality and nutritional content of semprong cake Widia Dara; Nur Rahmadita
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 9 ISSUE 3, 2021
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2021.9(3).118-123

Abstract

ABSTRAK Latar belakang: Nilai zat gizi makro yang terdapat pada kecambah kacang hijau pada usia kecambah 24 jam yaitu protein 30,47%, lemak 0,44%, karbohidrat 65,97%. Kecambah atau toge zat gizinya lebih mudah diserap tubuh.Tujuan: Untuk menganalisis mutu organoleptik kue semprong yang ditambahkan tepung kecambah kacang hijau dan kandungan gizinya.Metode: Penelitian ini bersifat eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan A (100% tepung beras), B (100 % tepung beras dan 10 % tepung kecambah), C (100 % tepung beras dan 20 % tepung kecambah), D (100 % tepung beras dan 30 % tepung kecambah). Dilakukan pengulangan sebanyak dua kali. Untuk mengetahui pengaruh perlakuan dilakukan uji organoleptik pada warna, aroma, tekstur dan rasa kue. Analisis yang dilakukan sidik ragam (ANOVA)dan bila F hitung besar dari F tabel dilanjutkan dengan uji Duncan New Multiple Test (DNMRT). Analisis kandungan gizi dilakukan di laboratorium balai riset dan standardisasi industri kota Padang. Parameter yang di analisis adalah sifat sensoris, kadar air, abu, lemak, protein dan karbohidrat, kalium dan kalsium. Hasil: Terdapat pengaruh penambahan tepung kecambah terhadap aroma, tekstur dan rasa kue semprong. Tidak ada pengaruh penambahan tepung kecambah terhadap warna kue semprong. Kue semprong perlakuan C (100% tepung beras dan 20% tepung kecambah) yang paling disukai panelis dan merupakan formula yang tepat. Kandungan gizi kue semprong C yang meliputi kadar air, abu, lemak dan protein berturut turut adalah 4,30%, 1,17%, 21,18%, dan 7,30%, dan kadar karbohidrat 53,36%. Bila dibandingkan dengan kue semprong kontrol terjadi peningkatan kandungan protein, karbohidrat dan kadar air kue semprong. Sedangkan kandungan gizi lainnya menurun. Kesimpulan: Hasil penelitian ini didapatkan kue semprong yang dipilih dan disukai adalah yang ditambahkan 20 % tepung kecambah kacang hijau dari tepung beras. Kue semprong meningkat kandungan protein, karbohidrat dan kadar air.KATA KUNCI: kue semprong; tepung kecambah kacang hijau; tepung beras; organoleptik ABSTRACT Background:  The value of macronutrients contained in bean sprouts at the age of 24 hours, namely protein 30.47%, fat 0.44%, carbohydrates 65.97%. Sprouts have nutrients that are more easily absorbed by the body.Objectives: The purpose of the study was to analyze the organoleptic quality of the semprong cake added with mung bean sprout flour and its nutritional content.Methods: This study is an experimental study using a completely randomized design (CRD) with A (100% rice flour, control), B (100% rice flour and 10% sprout flour), C (100% rice flour and 20% sprout flour), D (100% rice flour and 30% sprout flour). It was repeated twice. Parameters analyzed were organoleptic properties of semprong cake. The organoleptic test was by Analysis of variance (ANOVA) if significant, it was continued with the Duncan New Multiple Test (DNMRT). Analysis of the nutritional content was carried out in the laboratory of the research and industrial standardization center in the city of Padang. Nutritional analyses were water content, ash, fat, protein, carbohydrates, potassium, and calcium.Results: There is an effect of adding sprouted flour to the aroma, texture, and taste of the semprong cake. But no effect off adding sprouted flour on color semprong cake. The result of this research is that the selected and preferred semprong cake is that which is added 20% of mung bean sprout flour from rice flour. When compared with the control semprong cake, there was an increase in protein, carbohydrate, and water content. While the other nutritional content decreased. The nutritional content of the semprong cake is 4.30% water content, 1.17% ash content, 21.18% fat content, 7.30% protein content, and 53.36% carbohydrate content.Conclusions: The semprong cake treatment C (100% rice flour and 20% sprouted flour) was the most preferred by the panelists and was the right formula and increase in protein, carbohydrate, and water content. KEYWORDS: mung bean sprout fluor; organoleptic; rice flour; semprong cake
Antioxidant activity on the extract combination of Averrhoa bilimbi l. and Phaleria macrocarpa Laila Sholehah; Shanti Listyawati; Arief Nurudhin
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 10 ISSUE 1, 2022
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2022.10(1).15-21

Abstract

ABSTRAK Pendahuluan: Berbagai penyakit degenerative seperti DM erat kaitannya dengan stres oksidatif dan abnormalitas lipid akibat radikal bebas yang tidak terkendali. Salah satu penangkal radikal bebas yaitu antioksidan, Averrhoa bilimbi L. dan Phaleria macrocarpa merupakan tanaman yang memiliki banyak khasiat yang bermanfaat terutama senyawa antioksidannya.Tujuan: Penelitian ini bermaksud untuk melihat aktivitas antioksidan dari kombinasi ekstrak Averrhoa bilimbi L. dan Phaleria macrocarpa berdasarkan pada nilai IC50 sehingga dapat dilihat potensinya sebagai alternatif pengobatan DMT2.Metode: Ekstrak diolah menggunakan metode maserasi dengan etanol 96% kemudian dilakukan remaserasi sebanyak dua kali, lalu dikombinasikan dengan konsentrasi 50% Averrhoa bilimbi L dan 50% Phaleria macrocarpa. Pengujian aktivitas antioksidan dilakukan dengan metode DPPH berdasarkan perhitungan nilai IC50.Hasil: Hasil penelitian menunjukkan bahwa asam askorbat memiliki nilai IC50 sebesar 10,65 ppm, Averrhoa bilimbi L. memiliki nilai IC50 sebesar 8,29 ppm, Phaleria macrocarpa memiliki nilai IC50 sebesar 6,43 ppm, dan kombinasi ekstrak Averrhoa bilimbi L. dan Phaleria macrocarpa memiliki nilai IC50 sebesar 6,43 ppm. Nilai IC50 sebesar 5,26 ppm. Semakin kecil nilai IC50 maka semakin kuat aktivitas antioksidannya.Kesimpulan: Berdasarkan hasil tersebut dapat disimpulkan bahwa kombinasi ekstrak Averrhoa bilimbi L. dan Phaleria macrocarpa memiliki aktivitas antioksidan yang lebih tinggi dibandingkan dengan kedua ekstrak tunggal sehingga kombinasi tersebut berpotensi menjadi alternatif pengobatan DMT2.KATA KUNCI: Averrhoa bilimbi L.; Phaleria macrocarpa; DPPH; IC50 ABSTRACT Background: Various degenerative diseases such as DM are closely related to oxidative stress and lipid abnormalities due to uncontrolled free radicals. One of the free radical scavengers, namely antioxidants, Averrhoa bilimbi L. and Phaleria macrocarpa are plants that have many useful properties, especially their antioxidant compounds.Objectives: This study aims to examine the antioxidant activity of the combination of extracts of Averrhoa bilimbi L. and Phaleria macrocarpa based on the IC50 value so that it can be seen its potential as an alternative treatment for DMT2.Methods: The extract was processed using the maceration method with 96% ethanol then remaceration twice, then combined with a concentration of 50% Averrhoa bilimbi L and 50% Phaleria macrocarpa. Testing of antioxidant activity was carried out using the DPPH method based on the calculation of the IC50 value.Results: The results showed that ascorbic acid had an IC50 value of 10.65 ppm, Averrhoa bilimbi L. had an IC50 value of 8.29 ppm, Phaleria macrocarpa had an IC50 value of 6.43 ppm, and a combination of Averrhoa bilimbi L. and Phaleria macrocarpa extracts have an IC50 value of 5.26 ppm. The smaller the IC50 value, the stronger the antioxidant activity.Conclusion: Based on these results, it can be concluded that the combination of extracts of Averrhoa bilimbi L. and Phaleria macrocarpa has higher antioxidant activity than the two single extracts so the combination has the potential to be an alternative treatment for DMT2.KEYWORDS: Averrhoa bilimbi L.; Phaleria macrocarpa; DPPH; IC50
Effect on calcium intake on pain intensity during menstruation Ami Febriza; Rosdiana Sahabuddin; Cindy Pratiwi Paradise; Shelli Faradiana
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 9 ISSUE 3, 2021
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2021.9(3).124-129

Abstract

ABSTRAK Latar Belakang: Dismenore atau nyeri haid adalah nyeri yang dirasakan pada saat menstruasi yang ditandai oleh rasa kram dan tertusuk pada perut bagian bawah. Kalsium merupakan salah satu mineral yang mempengaruhi kinerja otot. Kalsium dibutuhkan oleh tubuh untuk proses kontraksi otot pada organ reproduksi saat menstruasi.Tujuan: Penelitian ini bertujuan untuk menganalisis pengaruh konsumsi kalsium dalam mengurangi nyeri pada remaja.Metode: Penelitian ini merupakan penelitian observasional terhadap mahasiswa Pendidikan Dokter dengan jumlah responden sebanyak 127 orang. Pengambilan sampel menggunakan simple random sampling. Statu asupan konsumsi kalsium diukur dengan membandingkan konsumsi kalsium bersadarkan Recommended Dietary Allowance (RDA) yang diperoleh dengan menggunakan kuisoner Food Recall 24 Hours.Status asupan konsumsi kalsium dikategorikan kurang jika < 960 mg/hari dan cukup jika > 960 mg/hari. Intensitas nyeri haid diukur dengan menggunakan Universal Pain Assessment Tool. Data dianalisis dengan menggunakan uji Chi-square dan Independent-sample t-test.Hasil: Hasil penelitian ini menunjukkan bahwa rata-rata asupan kalsium 731.46±211.24 mg/hari. Sebanyak 73,2% responden mengonsumsi kurang dari 960 mg kalsium per hari. Terdapat hubungan signifikan antara asupan kalsium harian dengan nyeri haid p-value < 0,05). Asupan kalsium lebih rendah pada responden dengan nyeri haid intensitas ringan (679,82±179,79) dibandingkan dengan nyeri intensitas sedang (835,98±232,78).Kesimpulan: Asupan konsumsi kalsium yang lebih rendah berhubungan dengan tingkat intensitas nyeri haid.KATA KUNCI: kalsium; dismenore; nyeri haid  ABSTRACT Background: Dysmenorrhea or menstrual pain generally occurs in adolescents that characterized by such as spasmodic or stabbing pain of lower abdominal. Calcium is one of the essential minerals that can affect the performance of muscles in the body. It needed for the body to contract muscles, including muscles in the reproductive organs during menstruation.Objectives: To determine the role of calcium intake in reducing menstrual pain among adolescents.Methods: This study was an observational study of first-semester undergraduate medical students with 127 respondents. . Sampling used the simple random sampling method. Calcium intake status was calculated by comparing calcium consumption with the Recommended Dietary Allowance (RDA) of Calcium that collected using Food Recall 24 Hours questionnaire. Calcium intake status then categorized into insufficient if calcium intake is < 960 mg/day and adequate if calcium intake is > 960 mg/day. Menstrual pain intensity was measured using Universal Pain Assessment Tool. Chi-square and independent-sample t-test were used in analyzing data.Results: Our results showed that the average calcium intake was 731.46±211.24 mg/day. About 73.2% of respondents consumed less than 960 mg per day. There was a statistically association between level of calcium intake daily and menstrual pain (p-value < 0.05). Calcium intake was lower in respondents with mild menstrual pain (679.82±179.79) than moderate pain (835.98±232.78). Conclusions: It can be concluded that lower calcium intake had association with severity of menstrual pain.KEYWORDS:  calcium; dysmenorrhea; menstrual pain

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