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Hery Winarsi
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jurnalgizisoedirman@unsoed.ac.id
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jurnalgizisoedirman@unsoed.ac.id
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Street of Dr. Soeparno, Karangwangkal, Purwokerto, Banyumas, Central Java, 53123 Indonesia
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Kab. banyumas,
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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 13 Documents
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Search results for , issue "Vol 9 No 1 (2025): JURNAL GIZI DAN PANGAN SOEDIRMAN" : 13 Documents clear
PENGARUH PEMBERIAN EKSTRAK ETHANOL KULIT JERUK PURUT (Citrus hystrix) TERHADAP PENURUNAN KADAR KOLESTEROL TOTAL PADA MENCIT BALB/C Lani, Wa Ode Rohya Nuur; Effendy, Devi Savitri; Jufri, Nurnashriana
Jurnal Gizi dan Pangan Soedirman Vol 9 No 1 (2025): 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.2025.9.1.15567

Abstract

Hypercholesterolemia is a condition where cholesterol levels in the blood exceed normal limits. One alternative method that can reduce total cholesterol levels is utilizing herbal plants, such as kaffir lime peel extract. This study aims to examine the relationship between ethanol extract of kaffir lime peel (Citrus hystrix) on reducing total cholesterol levels in BALB/C mice. In laboratory experiments, the study used a non-randomized pre-test and post-test design with a control group. Data analysis was performed using Paired T-Test and One-Way ANOVA methods, as well as Post-Hoc LSD further test. The results showed that the administration of kaffir lime peel ethanol extract at a dose of 70 mg/g BW resulted in total cholesterol levels of 187.5 mg/dL (P1), while a dose of 140 mg/g BW showed levels of 171.7 mg/dL (P2), and the highest dose of 280 mg/g BW resulted in levels of 145.5 mg/dL (P3). These results indicate a significant decrease in cholesterol levels (p < 0.005) of BALB/C mice. In addition, mice fed a high-fat diet experienced a decrease in total cholesterol levels after receiving kaffir lime peel ethanol extract treatment.
PENGARUH INTERVENSI GIZI EMO-DEMO TERHADAP KEMAMPUAN IBU BADUTA DALAM PEMBERIAN MAKAN BAYI DAN ANAK DI BANYUMAS Hapsari, Pramesthi Widya; Surijati, Katri Andini; Aryani, Aisyah Apriliciciliana; Proverawati, Atikah; Nabila, Sabina Zahra; Mukaromah, Irdat
Jurnal Gizi dan Pangan Soedirman Vol 9 No 1 (2025): 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.2025.9.1.15909

Abstract

Optimalization of infants young children feeding (IYCF) is one of the specific interventions to give adequate nutritional intake among under-two children. However, insufficiency of micronutrient intake among children aged 6-24 months still found in 37 provinces. In addition, more than 50% of toddlers did not receive a diverse food intake. This study aims to improve mothers’ capability on IYCF using Emo-Demo approach. Quasi-experimental one group pre and post test design was conducted using seven times Emo-Demo session within three months. Until intervention ended, 19 from 41 selected under-two children mothers who resided in The Public Health Centre of Purwokerto Timur I area, Banyumas District, were involved. The respondents selection were using purposive sampling. The Mc Nemar test was conducted to analyze the differences mothers’ dietary diversity levels and minimum acceptable diet before and after treatment. The paired t-test was used to analyze the differences of dietary diversity scores before and after treatment. Paired t-test result showed changes in food diversity scores before and after treatment, there was a difference with a p value of 0.059 (97% CI), while other IYCF indicator had no significantly differences. The Emo-Demo method had an effect dietary diversity score but not on minimum acceptable diet.
PENGARUH KOMBINASI SORGUM DAN KACANG TUNGGAK TERFERMENTASI TERHADAP SIFAT FISIK DAN ORGANOLEPTIK SERBUK MINUMAN SEREALIA Ulfa, Masayu Nur; Ramanda, Muhammad Rizky; Nurfadillah, Nurfadillah
Jurnal Gizi dan Pangan Soedirman Vol 9 No 1 (2025): 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.2025.9.1.16207

Abstract

Stunting caused by malnutrition from the prenatal period to the age of two can cause various short-term and long-term health problems. One solution to prevent malnutrition is providing additional food (PMT) from local ingredients. Therefore, this study utilized sorghum and cowpeas, which are high in carbohydrates and protein and are expected to prevent malnutrition in pregnant women and toddlers. Additionally, they maximize local food ingredients such as cereal drink powder. This study aimed to determine the effect of the combination of sorghum and cowpeas on the physical and organoleptic characteristics of cereal drink powder. This study used a Completely Randomized Design (CRD) with the addition of sorghum and cowpea at concentrations of 15%: 15%, 20%: 10%, and 25%: 5%, with two repetitions, each in duplicate. Data were analyzed using one-way ANOVA at a 5% significance level, and if significant differences were found, DMRT was used for further analysis. The results showed that the concentration of sorghum and cowpeas had a significant effect (p<0.05) on viscosity, rehydration time, color, and organoleptic attributes (taste, thickness, and overall). However, the concentration did not have a significant effect (p>0.05) on hygroscopicity rate, hygroscopicity level, solubility, and organoleptic attributes (color and aroma).

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