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Jurnal Gizi dan Pangan Soedirman (JGPS)

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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 276 Documents

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Green Bean Juice (Phaseolus radiatus linn) Decrease Total Cholesterol Levels In Women With Hypercholesterolemia Choirun Nissa; Indah Asrifah; Dian Kartika Ratnasari
Jurnal Gizi dan Pangan Soedirman Vol 6 No 1 (2022): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Cholesterol total level is a risk factor for cardiovascular disease. Mung beans contain soluble fiber and isoflavones that decrease cholesterol levels. The aim of this research is to find out the potency of mung beans juice to decrease total cholesterol total level of hypercholesterol woman. Research design was quasi experimental with pretest - posttest control group. The subjects were 34 women with hypercholesterolemia, and divided into two groups ie 17 womens in Penarukan Village which is treatment group and 17 womens in Ketapang Village which is control groups. All the subjects have met the inclusion criteria. The treatment group consumed juice of 300 ml/day for 14 days while the control group did not get juice. It was a single blind treatment. Cholesterol total level measurement used Electrode Based Biosensor and CHOD-PAP methods. The mean of cholesterol total level of control group before and after was increasing 5,7% ie 240,1 mg/dl and 253,9 mg/dl, but intervention group was decreasing 11% ie 220 mg/dl and 195,7 mg/dl. Paired t-test result shows that there is a significant difference between total cholesterol levels before and after in the treatment group and control group (p= 0.000). The conclusion of this research is the provision of mung beans juice 300 ml/day for 14 days reduce total cholesterol levels. Keywords : Hypercholesterolemia Women; Mung beans Juice; Total Cholesterol Level;

PROFIL SINDROM METABOLIK DAN ASUPAN MAKAN PADA WANITA PEDESAAN DI POSBINDU PTM DI DESA CILONGOK Yovita Puri Subardjo
Jurnal Gizi dan Pangan Soedirman Vol 6 No 1 (2022): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

MetS (MetS) is a predictor of cardiovascular disease and type 2 Diabetes mellitus. The prevalence of MetS increases not only in the urban area but also in the rural area. Women have a greater risk of MetS than men in some studies. This study was purposed to describe MetS prevalence and pattern of rural area women in the Integrated Development Post of Non-communicable Disease (Posbindu PTM) in Cilongok Rural Area. A population-based cross-sectional study was conducted in Cilongok, Banyumas rural area of Central Java among 63 rural women. Data were collected by interviews; measurement of fasting blood glucose, high-density lipoprotein, and triacylglycerol; measurement of blood pressure and abdominal circumference. Food consumption data were collected by multiply 24-hours food recalls. MetS were categorized by NCEP ATP III 2001 criteria. The prevalence of MetS in rural area women was 31.75%. Age was associated with MetS (p-value 0.038 ;95% CI : 0.983-23.63). Women with MetS have significant differences with women without MetS in the value of fasting blood glucose, high-density lipoprotein, triacylglycerol, blood pressure, and abdominal circumference (p-value <0.05). About 95% of MetS women have a high waist circumference and 80% have a low high-density lipoprotein. MetS women consumed higher energy than women without MetS (p-value <0.05). Conclusion: Prevalence of MetS in Cilongok rural area women was high. High in fasting blood glucose, high-density lipoprotein, triacylglycerol, blood pressure, and abdominal circumference were found to be a predictor of MetS. High energy consumption becomes a risk factor for MetS.

PENGETAHUAN GIZI IBU BERHUBUNGAN DENGAN KEJADIAN STUNTING PADA BALITA : STUDI KASUS-KONTROL DI PUSKESMAS GUNTUNG MANGGIS Siti Aisyah Solechah; Norhasanah Norhasanah; Yuliana Salman
Jurnal Gizi dan Pangan Soedirman Vol 6 No 1 (2022): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

This study aimed to analyze the relation of mothers’ nutrition knowledge and attitudes and dietary patterns of children under five to the incidence of stunting among children under five in the working area of Puskemas Guntung Manggis. This study used a case-control design. It was conducted from January to August 2021. A total of 58 children under five and their mothers (29 children and their mothers in the case group and 29 in the control group) participated in this study. The data were collected through interviews using questionnaires. The data were analyzed using the chi-square test. Mothers’ nutrition knowledge had a significant association (p=0,002) with the incidence of stunting in children under five. Mothers with low nutrition knowledge had 8,089 times higher risks (95% CI: 1,996-32,787) of having stunted children. Mothers’ nutrition attitudes (p=0,313) and dietary patterns of children under five consisting of consumption frequency of staple foods (p=0,792), fat sources (p=0,793), protein sources (p=0,430), vegetables (p=0,293), and fruits (p=0,793) had no significant relationships with the incidence of stunting in children under five. It can be concluded that mothers’ nutrition knowledge was associated with the incidence of stunting in children under five in the working area of Puskesmas Guntung Manggis.

KARAKTERISTIK DAN DAYA TERIMA KEFIR SINBIOTIK TEPUNG GEMBILI MODIFIKASI FISIK Kartika Kartika; Irma Kusumastuti
Jurnal Gizi dan Pangan Soedirman Vol 6 No 1 (2022): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Synbiotic drinks are products that contain probiotics and prebiotics that can provide a healthy effect on the body. One type of prebiotic drink that is well known is kefir, and Dioscorea esculenta tuber is one of the food commodities which is known to have a high content of prebiotics such as inulin. This study aims to determine the effect of adding physical modification of Dioscorea esculenta flour to the physical, chemical, and microbiological properties of synbiotic kefir. The method used in this research is an experiment with descriptive data analysis. The results of this study indicate that the addition of physically modified Dioscorea esculenta flour can reduce the pH value and increase the titrated acid total (TAT) value and the number of lactic acid bacteria in kefir. The results of the organoleptic test showed that there was no significant difference in color, aroma, taste, and texture of synbiotic kefir with the addition of physically modified Dioscorea esculenta flour with concentrations of 0%, 2%, 4%, and 6%.

ANALISIS SISA MAKANAN DAN BIAYA SISA MAKANAN LUNAK MAKAN MALAM PASIEN KELAS III DI RSUPN DR. CIPTO MANGUNKUSUMO Maharani Kusuma Dewi; Kusharisupeni Djokosujono
Jurnal Gizi dan Pangan Soedirman Vol 6 No 1 (2022): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Food waste is a measure to determine the quality of good nutrition services in hospitals. According to the Indonesian Ministry of Health (2013), the patient's leftover food should be ≤20%. In fact, food waste is more common in soft foods than regular foods. The remaining food makes the patient's nutritional needs are inadequate and loss for hospital. This study aims to analyze the factors of the occurrence of soft food waste and the lost cost in patients at RSUPN Dr. Cipto Mangunkusumo in 2019. Quantitative research method with a cross sectional approach. Samples were taken by purposive sampling. The research subjects were class III patients. Data were analyzed by chi square and descriptive analysis. Data was collected by questionnaire. Food waste was measured by the food weighting method. Food waste is high if >20%. The results showed that the leftover soft food at dinner was (66.2%). Factors related to food waste was the patient's disease (p=0.027). The most cost of leftovers is animal dishes. The average cost of leftover soft food is Rp 4,035.92/person or Rp 104,590,866.80/year which is quite detrimental to the hospital. Therefore, it is hoped that costs can be reduced to achieves optimal goals.

TINGKAT KESUKAAN DAN KANDUNGAN GIZI CRACKERS SUBSTITUSI TEPUNG KACANG MERAH DENGAN PENAMBAHAN DAUN KATUK UNTUK IBU MENYUSUI Mayka Permatasari; Veni Indrawati
Jurnal Gizi dan Pangan Soedirman Vol 6 No 1 (2022): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Red beans and katuk leaves are plants that have many health benefits, especially for nursing mothers. There is an opportunity to develop functional food products for breastfeeding mothers that are made from these plants. In general, crackers are made with wheat flour, to increase the nutritional content of crackers, it can be done by replacing some of the basic ingredients with other ingredients, namely red bean flour. The research conducted was experimental research in the form of formula development by providing treatment in the form of red bean flour substitution and the addition of katuk leaves on crackers to determine the effect of treatment on hedonic quality and nutritional content. The study was conducted with 6 treatments, namely the proportion of red bean flour: katuk leaves F1 (20%: 5%); F2 (30% : 5%); F3 (40% : 5%); F4 (20% : 10%); F5 (30% : 10%); F6 (40% : 10%). The F3 treatment with 40% red bean flour substitution and the addition of 5% katuk leaves was the most preferred and had the highest average value from the hedonic quality aspect. The proportion of red bean flour substitution and the addition of katuk leaves affect the color, aroma, texture, and taste of crackers. Analysis of nutritional content including protein, carbohydrate, and calcium content of 100 g of selected treatment crackers showed protein content of 17.96%, carbohydrates 68.11%, and calcium 95.80 mg.

KEBIASAAN MAKAN, ASUPAN ENERGI DAN ZAT GIZI, AKTIVITAS FISIK, DAN KADAR GLUKOSA DARAH REMAJA OVERWEIGHT DI KOTA BLITAR JAWA TIMUR Sutjiati, Endang; Saputri, Destri Amalia
Jurnal Gizi dan Pangan Soedirman Vol 6 No 2 (2022): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

This study was to examine eating habits, energy and nutrient intake, physical activity and blood glucose levels of overweight adolescents in Blitar city. Descriptive qualitative research method with case study design. The research subjects were 30 high school students in the overweight nutritional status category. Eating habits, energy intake and nutrients were measured using the FFQ method and 2 x 24 hour recall, physical activity using the PAL method and blood glucose levels using a glucometer. A total of 30 overweight adolescents, 25 female and 7 male, had a BMI between 25-29. Overweight adolescents have unbalanced eating habits and do not usually eat breakfast or dinner, the type of food consumed has a low glycemic index with a portion less than the RDA. Energy and nutrient intakes include a severe deficit (<70% of the RDA), physical activity including light and blood glucose levels when the lowest is 81 mg/dl and the highest is 144 mg/dl. It was concluded that overweight adolescents consumed unbalanced food, did not get adequate energy and nutrient intake, and had low activity. Blood glucose levels tend to be high and can be a major risk factor for type 2 diabetes.

ANALISIS PENATALAKSANAAN GIZI BALITA STUNTING PADA MASA PANDEMI COVID-19 DENGAN METODE ANALYTIC HIERARCHY PROCESS(AHP) DI PUSKESMAS MUARA BASUNG Sumengen, Sumengen; Melati, Rima; Hartono, Budi; Mahyuddin, Meriwati; Yunita, Jasrida
Jurnal Gizi dan Pangan Soedirman Vol 6 No 2 (2022): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

ABSTRACT Nutritional status in children under five is very important, if malnutrition occurs and if not treated immediately it will reduce the quality of human resources resulting in physical disorders, impaired intelligence and productivity. The COVID-19 pandemic increases the risk of an increase in the prevalence of stunting. The purpose of this study was to analyze the nutritional management of stunting toddlers during the COVID-19 pandemic using the Analytic Hierarchy Process (AHP) method at the X Health centre, Bengkalis Regency based on input, process and output components. Method: This study used a qualitative approach using the analytic hierarchy process method. Data collection methods were carried out by in-depth interviews and observations to 15 informants, consisting of the administrative head of the Health Centre, nutrition officers, MCH coordinator midwife, village midwife, posyandu cadres and mothers of stunting toddlers. Result: showed that at the input stage, health workers such as TPG and village midwives had met the competency requirements, there were no special appointments for stunting cadres and specific technical guidelines for stunting management, as well as the lack of infrastructure for monitoring growth and development in Posyandu. Implemented properly include antenatal care, supplementary feeding, vitamin A administration, the coverage of which is still low is exclusive breastfeeding and visits to Posyandu. In the output element, the prevalence of stunting at the X Health Center in 2020 reached 15.02%Keyword : AHP, Management of stunting, Covid 19

EFEKTIVITAS EDUKASI DIET TERHADAP KEPATUHAN DIET DAN KADAR GLUKOSA DARAH PADA PASIEN DM TIPE II POST RAWAT INAP DI RSUD dr. DORIS SYLVANUS PALANGKA RAYA dewi, fretika utami; sugiyanto, sugiyanto; noraini, pepi
Jurnal Gizi dan Pangan Soedirman Vol 6 No 2 (2022): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Type II diabetes is the most common type of diabetes suffered by patients due to changes in lifestyle. One way to improve patient compliance with treatment is by providing education about 3J which is useful for increasing knowledge so that blood glucose levels are kept under control. This type of research is quantitative using a cross sectional design with purposive sampling method. The number of samples was 22 patients with type II DM post hospitalization at RSUD dr. Doris Sylvanus Palangka Raya. Provision of dietary education is carried out when the patient is about to be discharged which is carried out by a hospital nutritionist. Data collection of compliance using a 3J questionnaire and blood glucose levels while using Easy Touch Strip Glucose with three measurements every two weeks. Analysis of the data using the Repeated Measures Anova test. The result showed that most sample characteristics being female (63.63%), age range being >56 years old (77.3%), the highest level of low education being 50%, and long suffering most DM with category > 5 years (68.2%). The results of this study indicate that the provision of diet education is effective on dietary compliance and blood glucose levels in post-hospitalized type II DM patients at dr. Doris Sylvanus Palangka Raya with a P-value 0.000 or (p<0.05) which can last up to two weeks

KARAKTERISTIK BERAS ANALOG INSTAN DARI TEPUNG SORGUM (Sorghum bicolor L) PRAGELATINISASI DENGAN PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) Faturochman, Hadi Yusuf; Ismaya, Pandu Legawa; Hasani, Resti Putri; Alfatah, Reza Fikri; Nur'alina, Ina
Jurnal Gizi dan Pangan Soedirman Vol 6 No 2 (2022): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Processing sorghum into analog rice can be one way to reduce the need for rice in Indonesia. The development of sorghum analog rice into instant analog rice products is an alternative to increase the use value of sorghum analog rice. Modification of sorghum flour by pregelatinization was carried out to improve the amylographic properties of sorghum starch so that it has characteristics suitable for instant food products. Moringa leaf flour can be added to improve the organoleptic and physico-chemical characteristics of the instant analog rice produced. The purpose of this study was to determine the organoleptic, physical and chemical characteristics of instant analog rice made from pregelatinized sorghum flour with the addition of Moringa leaf flour. This study used a completely randomized design (CRD) consisting of five comparison treatments of pregelatinized sorghum flour with Moringa leaf flour. The best treatment was determined based on the results of the highest physical characteristics and organoleptic assessment. Instant analog rice with the addition of 2.5% Moringa leaves was chosen as the best treatment because it has a low degree of breakage value (2.16%), short rehydration time (4.4 minutes), high rehydration capacity (273.75%), and has the highest organoleptic value preferred by the panelists. Based on the independent t test analysis (P<0.05), the treatment of Moringa leaf flour as much as 2.5% was able to increase the protein content (10.40%) of the instant analog rice produced.

Page 12 of 28 | Total Record : 276

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Contact Name Hery Winarsi

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Editorial Address Street of Dr. Soeparno, Karangwangkal, Purwokerto, Banyumas, Central Java, 53123 Indonesia

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Abstract

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Contact Name
Hery Winarsi

Contact Email
jurnalgizisoedirman@unsoed.ac.id

Phone
+6221-621122

Journal Mail Official
jurnalgizisoedirman@unsoed.ac.id

Editorial Address
Street of Dr. Soeparno, Karangwangkal, Purwokerto, Banyumas, Central Java, 53123 Indonesia

Location
Kab. banyumas,

Jawa tengah

INDONESIA