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Hery Winarsi
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INDONESIA
Jurnal Gizi dan Pangan Soedirman (JGPS)
Published by Universitas Jenderal Soedirman
ISSN : 25990152     EISSN : 25992465     DOI : https://doi.org/10.20884/1.jgipas.2023.7.1.6769
Core Subject : Health, Science, Education,
Biochemistry, Genetics & Molecular Biology Education Health Professions Medicine & Pharmacology Public Health
Journal Gizi dan Pangan Soedirman advances to publish scientific and authentic research articles with various topic regarding nutrition and food sciences. The relevants aspects to the topic are clinical nutrition, dietetics, public health nutrition, paediatrics and maternal nutrition, nutrigenomic and nutrigenetic, food science, food processing and technology, supplement and functional foods, food fortification, sport nutrition and physical activity, socio-culture, environmental and behaviour nutrition, nutrition and aging, nutrition education,food services and counselling. This journal has an official affiliation with Department of Nutrition Science, Faculty of Health Sciences, Universitas Jenderal Soedirman. The Editors will perform peer-reviewed process to all submitted materials, and accepted paper will be published periodically twice a year (May and November).
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 10 Documents
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Search results for , issue "Vol 7 No 2 (2023): JURNAL GIZI DAN PANGAN SOEDIRMAN" : 10 Documents clear
RIWAYAT KELUARGA BERHUBUNGAN DENGAN DISMENORE PRIMER PADA MAHASISWI S1 REGULER FKM UI TAHUN 2022 Triyanti, Triyanti; Aulia, Annisa
Jurnal Gizi dan Pangan Soedirman Vol 7 No 2 (2023): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2023.7.2.7917

Abstract

Primary dysmenorrhea is menstrual disorder experienced by young adult women with poor level of diagnosis and treatment. The aim of this study is to determine the proportion of primary dysmenorrhea and the relationship between risk factors and the primary dysmenorrhea among Undergraduate students of Public Health Faculty, University of Indonesia (PHF UI) in 2022. The dependent variable in this study is primary dysmenorrhea. The independent variable in this study includes intake of calcium, magnesium, zinc, vitamin E, breakfast habits, physical activity, stress level, age at menarche, menstrual duration, menstrual cycle, and family history of dysmenorrhea. The research method used is quantitative with cross-sectional design. Respondents in this study are 135 undergraduate students of PHF UI class of 2018-2021 that were selected through simple random sampling technique. Data was obtained through filling out online questionnaires via google-form. Data were analyzed by univariate and bivariate (Chi-Square test). The results showed that the proportion of primary dysmenorrhea was 86.7%. Family history of primary dysmenorrhea was significantly related to the primary dysmenorrhea, p-value = 0,038; OR = 3,318, 95%CI = (1,162-9,472). Therefore, it is important to educate on the management and prevention of primary dysmenorrhea, especially for students who have a family history of dysmenorrhea.
KORELASI PENGGUNAAN PESAN ANTAR MAKANAN ONLINE, PENGETAHUAN KONSUMSI GULA GARAM DAN LEMAK DENGAN FREKUENSI JAJAN DI SMA JAKARTA UTARA Nugroho Jati, Mateus Bagas; Rasmada, Sada
Jurnal Gizi dan Pangan Soedirman Vol 7 No 2 (2023): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2023.7.2.8583

Abstract

The factors for someone to snack on at this time are very varied, some come from inside and outside oneself. This study aims to analyze the relationship between online food delivery, and knowledge of GGL consumption with the frequency of snacks in SMA North Jakarta. This study uses a cross-sectional design. Respondents were adolescents aged 16-18 years as many as 89 people. Research respondents were selected by purposive sampling technique. Data analysis includes univariate and bivariate using Spearman's rank. The results of the univariate showed that high school students in North Jakarta often ate snacks (87.6%). The dish that is often ordered is fried chicken (87,6%). The snack food that is often ordered is french fries (37,08%). The most frequently ordered drink is tea (34,83%). Furthermore, they often used online food delivery (56.2%). The application that is often used is GoFood (70,79%) knowledge related to GGL consumption was dominated by moderate (62.9%). The results of the bivariate test showed a correlation between ordering online food delivery with frequency of snack (r = 0.219; p = 0.039). Meanwhile, there was no correlation between knowledge of GGL consumption and snack frequency (p = 0.179).
PENGARUH EMO DEMO TERHADAP PENGETAHUAN DAN SIKAP IBU SERTA KERAGAMAN MAKAN BALITA DI DESA LANGENSARI, BANTEN Haryono, Shelse Gustima; Maulida, Nursyifa Rahma; Ashari, Chica Riska
Jurnal Gizi dan Pangan Soedirman Vol 7 No 2 (2023): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2023.7.2.8933

Abstract

Factors influencing stunting is complementary feeding practices which related to dietary diversity. Dietary Diversity has been documented as an indicator of adequate intake and associated with nutritional status. Nutrition education are needed to provide information through increase the knowledge, attitude, and feeding practices. Emotional demonstration (EMO-DEMO) as a participatory intervention approach in conveying information has become a purpose of the study to see the effect of intervention in Langensari Village, Banten. Pre-experimental with one group pre-post-test was a design of this study. The sample of respondent was 50 mothers who had a children aged 6-59 months. Simple random sampling was a technical method in collecting sample. The Wilcoxon Rank test was used to see the effect of knowledge, attitudes and feeding practices before and after the intervention. The result showed that there were a significant difference on knowledge, attitude, and feeding practices before and after intervention (p=0.000). Dietary Diversity Scores as an indicator of feeding practices found that there was an increase in the median score. Before the intervention, only 3 food groups were consumed by the children and became 4 food groups after the intervention. Emo demo has an effect on changes in knowledge, attitudes, and behaviour. This approach not only provides health related information, but also evokes the respondent’s feelings and emotions. So that, emo demo was encouraging them to change the behaviour especially on feeding practices with using dietary diversity scores.
FAKTOR DETERMINAN YANG MEMPENGARUHI PEMBERIAN ASI EKSKLUSIF PADA IBU POSTPARTUM DI PUSKESMAS GATAK SUKOHARJO Mustikaningrum, Fitriana; Salsabila, Almeyda; Kisnawaty, Sudrajah Warajati; Firmansyah, Firmansyah
Jurnal Gizi dan Pangan Soedirman Vol 7 No 2 (2023): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2023.7.2.8974

Abstract

Some of factor that affect the exclusively breastfeeding are mother age, working status, mother’s education and postpartum anxiety. Postpartum anxiety could hamper the releasing of breast milk from mothers. The exclusively breastfeeding in Gatak Primary Health Center in Sukaharjo was still below the national target (38,1%). The aim of study was to analysed the determinant factor that could affect exclusive breastfeeding, including mother age, working status, education and postpartum anxiety of postpartum mother in the Gatak Primary Health Center, District of Sukoharjo, Central Java. This study was observational study with a cross-sectional approach. The sample size of this study was 70 mothers. The sample was taken using simple random sampling. Data on postpartum anxiety was obtained through interviews and the completion of the Postpartum Specific Anxiety Scale Research Short Form (PSAS-RSF) questionnaire. The data of the exclusive breastfeeding, mother’s age, occupation and education were obtained from interviews and questionnaire. The results showed there was no relationship between postpartum anxiety and breastfeeding patterns in the Gatak Primary Health Center, District of Sukoharjo, with p-value of 0.12 (p-value> 0.05), but there was relationship between mother’s age, and working status with exclusive breastfeeding with p value <0,05 in Gatak Primary Health Care Sukoharjo.
ANALISIS KANDUNGAN ZAT BESI DAN DAYA TERIMA ALMOND CRISPY DENGAN VARIASI SUBSTITUSI TEPUNG DAUN KELOR (Moringa oleifera) Oktafiani, Lirista Dyah Ayu; Aprilia, Sintia
Jurnal Gizi dan Pangan Soedirman Vol 7 No 2 (2023): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2023.7.2.9009

Abstract

The female body condition is declared anemic if the hemoglobin level is ˂12 mg/dL. Moringa leaf flour contains iron 28.2 mg/100 g so that it can be an alternative to overcome anemia of adolescent girls in substituting almond crispy. The purpose of this study was to analyze the iron content and acceptability of almond crispy with variations in moringa flour substitution of 0% (control), 5%, 10%, and 15%. This research design was quasi experimental and involved 30 adolescent girls as panelists. Iron content was analyzed using Kruskal Wallis and Mann Whitney tests and acceptability test using Friedman and Wilcoxon Sign Rank Test. The results of the analysis showed that there was a significant relationship between variables with more substitution of moringa flour, the iron content increased. The results of the analysis of the acceptability of moringa-substituted almond crispy on color, aroma, taste, and texture were most liked by 5% moringa flour substitution. Consumption of 12 pieces of almond crispy with 5% moringa flour substitution can fulfills 30.6% of the 2019 RDA of iron requirement for 1-time snacks in adolescent girls. Almond crispy meets the requirements in the aspects of odor, color, and taste according to SNI Biscuits 2973:2018.
KANDUNGAN GIZI DAN ORGANOLEPTIK BISKUIT SUBSTITUSI TEPUNG IKAN GABUS DAN TEPUNG DAUN KATUK SEBAGAI ALTERNATIF CAMILAN IBU MENYUSUI Nupitasari, Putri; Muhlishoh, Arwin; Ma’rifah, Bahriyatul
Jurnal Gizi dan Pangan Soedirman Vol 7 No 2 (2023): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2023.7.2.9289

Abstract

This study aims to determine the effect of substitution of snakehead fish flour and katuk leaf flour on the macronutrient content, iron and organoleptic properties of biscuits. This study used a completely randomized design (CRD) with ratio of snakehead fish flour and katuk leaf flour, namely: F1 (35%:10%), F2(40%:15%), F3 (45%:20%). Organoleptic tests included color, taste, texture, aroma and after taste by observation with 30 panelists. Nutrient content and Fe were analyzed using one way ANOVA and Duncan's further test. While the organoleptic was analyzed using Kruskal Wallis and Mann Whitney advanced test. Based on the test results for the nutritional content of biscuits, it was found that each successive formulation contained 8.63%, 7.12%, 7.77% moisture content, 2.31%, 2.64%, 2.89% ash content, 21.86% protein, 24.20%, 25.10%, 17.59% fat, 17.66%, 17.74%, carbohydrates 49.55%, 43.29%, 46.63%, iron 7.47%, 9.01%, 9.35%. Based on the organoleptic test of taste and after taste the most preferred is F2, the preferred color and taste is F3, while the texture is F1. The selected biscuit formulation is a substitute for snakehead fish and katuk leaf flour, namely F3. F3 meets the 11.5% AKG for protein and iron and can be claimed as a food source of protein and iron for lactating mothers 19-29 years (first trimester).
SNACK BAR TINGGI SERAT DAN ANTIOKSIDAN BERBAHAN DASAR UBI JALAR UNGU DAN BERAS HITAM SEBAGAI ALTERNATIF SELINGAN PENDERITA DIABETES MELITUS Aurelia, Lutvica Cery; Ma'rifah, Bahriyatul; Muhlishoh, Arwin
Jurnal Gizi dan Pangan Soedirman Vol 7 No 2 (2023): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2023.7.2.9413

Abstract

Type 2 diabetes mellitus is a metabolic disorder characterized by hyperglycemia due to decreased insulin secretion by pancreatic β-cells that requires dietary regulation to control blood glucose levels. Snack bars based on purple sweet potato flour and black rice flour which have high fiber and antioxidant content can be used as an alternative snack food for people with type 2 diabetes mellitus. The purpose of the study was to determine the nutritional content, dietary fiber content, antioxidants content and organoleptic properties of snack bars. This research was experimental with a completely randomized design (CRD) with three comparisons of formulation purple sweet potato flour: black rice flour and 3 repetitions. The results of the nutritional content were analyzed with the Anova test and continued with the Duncan test. While the organoleptic properties were analyzed by Kruskal Wallis test and continued by Man Whitney test. The selection of the selected formulation for snack bar products using the ratio (50%: 50%) from the results of the nutritional content test and organoleptic test. The results of the study show that F3 (70%:30%) snack bar is the selected formulation with nutritional content 100 g, namely energy 425 kcal, protein 13.80 g, fat 21.38 g, carbohydrates 44.23 g, dietary fiber 11.81 g and antioxidants 52.28% with less favorable organoleptic acceptance. The selected snack bar can be claimed as high dietary fiber and antioxidants food.
EFEKTIVITAS PEMBERIAN JELLY PORANG (Amorphophallus Muelleri) KOMBINASI JAMBU BIJI (Psidium Guajava) TERHADAP KADAR KOLESTEROL LDL PADA PASIEN HIPERKOLESTEROLEMIA Darni, Joyeti; Wahyuningsih, Retno; Suhaema, Suhaema; Heryanto, Denisse
Jurnal Gizi dan Pangan Soedirman Vol 7 No 2 (2023): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2023.7.2.9427

Abstract

Hypercholesterolemia sufferers tend to be experienced at the age of 45-59 years and over 60 years. Hypercholesterolemia is caused by several factors, namely lifestyle, diet and physical activity. Guava and Porang tubers are one alternative to lower LDL cholesterol levels. Combination guava porang jelly is a snack made from porang flour and guava which is high in fiber and vitamin C. This study is an experimental quasy research. The subjects of the study amounted to 20 people consisting of 10 treatment groups and 10 control groups. The data collected were the intake of fat, fiber and vitamin C obtained by the method of recall of food consumption 1x24 hours before and during the intervention 4 times. Examination of LDL cholesterol levels using the CHOD-PAP method. Data were tested with the Mann-Whitney test to look at the effect of treatment on LDL cholesterol levels between the control group and the intervention group. The treatment group of LDL cholesterol levels before and during the study also decreased by 19,5 mg/dl while the control group by 7,7 mg/dl. There was no significant difference in LDL cholesterol levels after the intervention. However, there was a decrease in LDL cholesterol levels decreased by 19,5 mg/dl in the treatment group and 7,7 mg/dl in the control group.
FAKTOR YANG BERHUBUNGAN DENGAN KONSUMSI FAST FOOD PADA MURID SMA BUDHI WARMAN 1 JAKARTA TIMUR Mardiyah, Sarah; Shabrina, Nurul
Jurnal Gizi dan Pangan Soedirman Vol 7 No 2 (2023): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2023.7.2.10106

Abstract

Fast Food is a type of practical food that contains high levels of fat, sodium, sugar, and energy. However, it’s low in vitamins and fiber. The aim of research is to determine the factors associated with fast food consumption among students at SMA Budhi Warman 1 East Jakarta in 2023. The research location at Budhi Warman 1 High School, East Jakarta. The research time in August 2023. This research is a quantitative study with a cross sectional research design. The research population is 180 students with a total sample of 137 samples. The sampling technique uses stratified random sampling. Sources and types of primary and secondary data. Data analysis used univariate and bivariate with the chi square test. Univariate results: frequent fast food frequency 65%, lack of nutritional knowledge 62,8%, peer influence 62,8%, negative attitude 70,1%. Meanwhile, the bivariate results showed that there was a relationship between nutritional knowledge, peer influence, and attitudes towards fast food consumption (p value <0,001). This research recommends that can better understand about snacks and healthy foods that are good for consumption.
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK SAGU DENGAN SUBTITUSI TAPIOKA DAN BUBUR RUMPUT LAUT (Eucheuma cottonii) Lestari, Endang; Maherawati, Maherawati; Rahayuni, Tri
Jurnal Gizi dan Pangan Soedirman Vol 7 No 2 (2023): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2023.7.2.10615

Abstract

Sago is a source of carbohydrates that has the potential to be used as a raw material for processed foods such as crackers. Crackers are a food that people like because they crunchy and can be used as a snack or complementary to the main daily menu. Improving the quality of sago crackers can be done by subtituting tapioca and seaweed pulp, which will provide more swelling power and higher protein levels. This research aims to determine the effect of subtituting tapioca and seaweed slurry on the physicochemical and organoleptic characteristics of sago crackers and determine the formulation that produces the best sago crackers. The design used was a Randomized Block Design (RBD) with one factor (p) ,consisting of 6 treatment levels and four replications. The results showed that subtituting tapioca and seaweed porridge affected the swelling power, water content, ash content, and protein content of sago crackers but did not affect the fat and carbohydrate content. The subtitution of tapioca and seaweed slurry produced the best physicochemical and organoleptic properties in the formulation of sago starch: tapioca: seaweed slurry (70:5:25) with swelling power of 76.78%, water content of 7.06%, ash content of 2.86%, fat content 12.88%, protein content 0.56%, carbohydrate content 77.72%, color 3.47 (like-very like), aroma 2.97 (dislike-like), taste 3.57 (like -like very much), crispness 3.73 (like-very like) and overall likeability 3.67 (like-very like).

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