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Hery Winarsi
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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 13 Documents
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Search results for , issue "Vol 8 No 2 (2024): Jurnal Gizi dan Pangan Soedirman" : 13 Documents clear
PENGARUH PEMBERIAN SMOOTHIES PISANG (Musa paradisiaca) DAN KURMA (Phoenix dactylifera L.) SEBELUM LATIHAN TERHADAP KELELAHAN OTOT PADA ATLET BELA DIRI DI SKOI SAMARINDA Putri, Birgita Andrea; Utami, Riana Pangestu; Mulyani, Rieska Indah
Jurnal Gizi dan Pangan Soedirman Vol 8 No 2 (2024): 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.2024.8.2.13150

Abstract

Muscle fatigue was very influential on the performance of athletes during training and competition. Muscle fatigue occured due to activities that require more energy in a short time. Bananas and dates contain carbohydrates and potassium are high enough to be used to provide energy quickly and store muscle glycogen reserves. This study aims to determine the impact of banana smoothies on the index of muscle fatigue in athletes. This study used Quasi-experimental design of pre-posttest control group design. The subjects were martial arts athletes SKOI Samarinda totaling 42 people. The treatment given was to give as much as of date banana smoothies as 200 ml 60 minutes before post-test testing. Measurement of muscle fatigue index using Test Running - based Anaerobic Sprint Test (RAST). Giving date banana smoothies significantly affected the muscle fatigue index of martial arts athletes SKOI Samarinda (p<0.05). The results of bivariate analysis using Mann - Whitney test showed that there was a significant difference in muscle fatigue index of martial arts athletes SKOI Samarinda between the water treatment group and the treatment group of date banana smoothies after treatment (p<0.05). Intervention of date banana smoothies proved to be effective in preventing muscle fatigue in martial arts athletes.
PERBEDAAN SIKAP, PENGETAHUAN DAN ASUPAN GIZI PASIEN KARDIOVASKULER SETELAH DIBERIKAN EDUKASI DENGAN MEDIA VIDEO ANIMASI DAN LEAFLET “CINTAI JANTUNGKU” DI RSUD SITI FATIMAH AZ-ZAHRA PALEMBANG Rivaldi, Rizky Achlaq; Susyani, Susyani; Podojoyo, Podojoyo
Jurnal Gizi dan Pangan Soedirman Vol 8 No 2 (2024): 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.2024.8.2.13185

Abstract

If the heart and blood vessels are disturbed, the body will also feel the effects. Cardiovascular disease is a disorder that occurs in the heart and blood vessels, which is quite common in society. Cardiovascular diseases include coronary heart disease, heart failure, hypertension, and stroke. To enhance knowledge and attitudes regarding cardiovascular diseases, one way to do so is through education. It is known that there is a difference in the impact of education using animated video media and leaflets on the knowledge, attitudes, and intake of cardiovascular patients at Siti Fatimah Az-Zahra Regional General Hospital. The type of research used is quantitative research employing a quasi-experimental design with a pretest and posttest arrangement for two groups. The results of this study indicate that there are differences in the average values before and after the intervention in knowledge (p=0.000), attitudes (p=0.000), protein intake (p=0.006), fat intake (p=0.000), and carbohydrate intake (p=0.000). However, there was no significant difference in average energy intake before and after the intervention (p=0.245). It can be concluded that there are differences in knowledge, attitudes, and nutritional intake among cardiovascular patients at Siti Fatimah Az-Zahra Regional Hospital.
PENGARUH PENAMBAHAN BUBUK DAUN ALPUKAT (Persea americana Mill) TERHADAP KARAKTERISTIK PUDING Wahyuningtias, Dini; Antarini, Anak agung Nanak; Agustini, Ni Putu
Jurnal Gizi dan Pangan Soedirman Vol 8 No 2 (2024): 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.2024.8.2.13330

Abstract

Pudding is a dessert made from food ingredients consisting of jelly, milk, sugar and water which are prepared by boiling. Adding avocado leaf powder to making pudding to increase functional food diversity. This research aims to determine the effect of adding avocado leaf powder on the organoleptic characteristics of pudding and to increase the levels of flavonoids and crude fiber. Experimental type with Randomized Block Design (RAK), 5 treatments and 3 repetitions. Treatments P1, P2, P3, P4, P5 were given the addition of 1% , 1.5% , 2% , 2,5% , 3% avocado leaf powder. The results of organoleptic testing showed that the addition of different avocado leaf powder had a significant effect on color 2.96 – 3.97 (neutral – liked), aroma 3.14 – 4.11 (neutral – liked), taste 2.42 – 3, 98 (neutral - like), texture 3.39 – 4.04 (neutral – like), overall acceptability 2.83 – 3.94 (neutral – like), color quality 1.58 – 2.04 (pale green – green old) and texture quality 2.18 – 2.60 (rather dense – dense). The more addition of avocado leaves powder, the higher flavonoid and fiber level will increase. The addition of avocado leaf powder to treatment P2 (1.5%) was the best treatment seen from the average organoleptic value, namely organoleptic color with an average value of 3.76 (like), aroma 3.68 (like) and taste 3.57 (neutral), texture 3.90 (like), overall acceptance 3.52 (neutral), color quality 2.20 (light green), texture quality with an average value of 2.22 (slightly dense) and taste quality 2.31 (slightly sweet)., with a flavonoid content of 48.08 mg/ 100g and a crude fiber content of 3.37% bb.

Page 2 of 2 | Total Record : 13

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