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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 276 Documents
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HUBUNGAN ASUPAN ENERGI, CAIRAN DAN LAMA HARI RAWAT INAP DENGAN PERUBAHAN BERAT BADAN PADA PASIEN BALITA DIARE DI RSUD dr. DORIS SYLVANUS PALANGKA RAYA fretika utami dewi
Jurnal Gizi dan Pangan Soedirman Vol 3 No 2 (2019): 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 | Full PDF (785.483 KB) | DOI: 10.20884/1.jgps.2019.3.2.2189

Abstract

Asupan energi inadekuat, penyakit non infeksi, diet khusus dan lama hari perawatan merupakan faktor yang mempengaruhi terjadinya malnutrisi di rumah sakit. Tujuan penelitian adalah untuk mengetahui hubungan asupan energi, cairan dan lama hari rawat inap dengan perubahan berat badan pada pasien balita diare di RSUD dr. Doris Sylvanus Palangka Raya. Rancangan penelitian cross sectional yang bersifat deskriptif analitik. Jumlah sampel sebanyak 30 orang balita diare yang diambil secara purposive sampling. Data asupan energy dan cairan diperoleh dengan food recall 24 jam selama pasien dirawat. Data berat badan diperoleh dengan menimbang sampel saat awal dan akhir perawatan. Data dianalisis menggunakan uji regresi linear sederhana dan uji spearman. Hasil penelitian : sampel terbanyak berusia 2 tahun (36,7%), bentuk makanan nasi lunak (86,7%), nutrisi parenteral KA-EN 3B (66,7%), asupan energy 40% defisit berat, asupan cairan 83,3% diatas kebutuhan dan lama lama rawat inap < 5 hari (73,3%). Sampel yang mengalami kenaikan berat badan sebanyak 21 orang (70%). Uji regresi linear sederhana asupan energi dengan perubahan berat badan p value 0,5, uji spearman asupan cairan dengan perubahan berat badan p value 0,049, lama hari rawat inap dengan perubahan berat badan p value 0,820. Kesimpulan: Tidak ada hubungan antara asupan energi, lama hari rawat inap dengan perubahan berat badan, ada hubungan asupan cairan dengan perubahan berat badan.
PENGARUH PENAMBAHAN EKSTRAK JAHE DAN EKSTRAK KENCUR TERHADAP SIFAT FISIKOKIMIA MINUMAN TEMULAWAK INSTAN DAN SIFAT SENSORIS MINUMAN SEDUHANNYA Aisyah Tri Septiana; Triyanto Triyanto; Hery Winarsi
Jurnal Gizi dan Pangan Soedirman Vol 3 No 2 (2019): 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 | Full PDF (191.476 KB) | DOI: 10.20884/1.jgps.2019.3.2.2274

Abstract

AbstrACT Temulawak has health benefits, but it is sensationally less favored because it is bitter and has an unpleasant odor, so that in its processing often other spices such as ginger and kencur are added. Temulawak can be processed into temulawak instant drink. This study aims to determine the effect of the concentration of ginger extract (0%, 15%, 30%) and kencur (0%, 15%, 30%) on the physicochemical properties of temulawak instant and sensory brewed drinks. Physicochemical measurements were carried out by analyzing the water content and density of cages of temulawak instant drink. Sensory analysis included color, aroma, spicy taste, sweetness, flavor and likeness. The results showed that the addition of ginger and kencur extract tended to increase water content. The addition of ginger extract and kencur up to 15% increase the flavor and preference of ginger drink. The best combination of the addition of ginger extract and kencur extract was obtained in the treatment of adding ginger extract 15% and the concentration of galingale extract 15% with physicochemical properties of powder drink: water content of 5.20% bb and kamba density of 0.608 g / ml. color 3.24 (brownish yellow); 2.68 spicy flavor (approaching somewhat spicy); sweetness level 3,4 (somewhat sweet); flavor 3.51 (close to tasty); fondness 3.43 (few likes).
EFEK LAMA WAKTU PEMBERIAN EKSTRAK ETANOL SELEDRI (Apium graveolens L.) TERHADAP PENCEGAHAN PENINGKATAN KADAR IL-1β PADA TIKUS MODEL ISCHEMIA-REPERFUSION INJURY Afifah Afifah; Khusnul Muflikhah; Viva Ratih Bening Ati
Jurnal Gizi dan Pangan Soedirman Vol 3 No 2 (2019): 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 | Full PDF (551.532 KB) | DOI: 10.20884/1.jgps.2019.3.2.2311

Abstract

Ischemia-reperfusion injury (IRI) is the condition that disrupted the blood supply to the organ followed by the restoration of blood flow. IRI in the kidneys promotes the inflammatory cascade. Interleukin-1β (IL-1β) belongs to the most powerful pro-inflammatory cytokine that released in the early phase of IRI. Prevention of inflammation is one of the strategies for reducing kidney damage due to IRI. Celery (Apium graveolens L) is a natural resource that reported has anti-inflammatory and antioxidant effects. This study aimed to investigate the effect of duration of the administration ethanol extract of celery on IL-1β level in the IRI rat model. Twenty-five rats male Sprague Dawley, 2-3 months old were divided into 5 groups: Sham operations (SO, n=5), Ischemia-reperfusion (IR, n=5), celery 1000 mg/ kg BW for 7 days before IR (IR7) (IR7, n=5), 14 days before IR (IR14, n=5), 28 days before IR (IR28, n=5). The IL-1β level was assessed using the ELISA. Data were analyzed using One-way ANOVA (p<0.05). The results showed that the mean of IL-1β levels in the IR7 group (5.99±4.28 ng/L) and R14 (4.68±2.64 ng/L) were lower than IR group (8.19±5.36 ng/L), while the R28 group (9.05 ± 4.38 ng/L) was higher than the IR group (8.19±5.36 ng/L). In conclusion, the administration of celery ethanol extract 1000 mg/ kg BW for 7 days and 14 days can prevent the increase of IL-1β level in the IRI rat model. Ischemia-reperfusion injury (IRI) adalah suatu keadaan yang terjadi ketika suplai darah sebagian atau seluruh organ terganggu diikuti pemulihan aliran darah. IRI pada ginjal memicu terjadinya inflamasi. Interleukin-1β (IL-1β) termasuk sitokin pro-inflamasi paling kuat yang keluar selama fase awal IRI. Pencegahan terhadap inflamasi merupakan strategi untuk menurunkan kerusakan ginjal akibat IRI. Seledri merupakan salah satu bahan alam yang diketahui mempunyai efek antiiflamasi dan antioksidan. Penelitian ini bertujuan mengetahui efek lama waktu pemberian ekstrak etanol seledri terhadap pencegahan peningkatan kadar IL-1β pada tikus model IRI. Sebanyak 25 ekor tikus jantan Sprague Dawley, 2-3 bulan, dikelompokkan menjadi 5, yaitu Sham Operation (SO, n=5), Ischemia-reperfusion (IR, n=5), seledri 1000 mg/kgBB selama 7 hari sebelum IR(IR7, n=5), 14 hari sebelum IR(IR14, n=5), dan 28 hari sebelum IR(IR28, n=5). Kadar IL-1β diukur menggunakan metode ELISA. Data dianalisis dengan One Way ANOVA (p<0,05). Rerata kadar IL-1β pada kelompok IR7 (5,99±4,28 ng/L) dan IR14 (4,68±2,64 ng/L) lebih rendah dibandingkan dengan kelompok IR (8,19±5,36 ng/L), sedangkan kelompok IR28 (9,05±4,38 ng/L) lebih tinggi dibandingkan dengan kelompok IR (8,19±5,36 ng/L). Pemberian ekstrak etanol seledri 1000 mg/kgBB selama 7 hari dan 14 hari dapat mencegah peningkatan kadar IL-1β pada tikus model IRI.
AKTIVITAS ANTIOKSIDAN PROTEIN HIDROLISAT DARI KASEIN SUSU KAMBING ETAWA HASIL HIDROLISIS BROMELIN DARI DAUN NANAS MADU Puji Lestari; Suyata Suyata
Jurnal Gizi dan Pangan Soedirman Vol 4 No 1 (2020): 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 | Full PDF (402.833 KB) | DOI: 10.20884/1.jgps.2020.4.1.2454

Abstract

Hydrolyzed proteins are fragments of protein fragments that have certain biological activities. Some of the functions of hydrolyzed proteins that are known are as antibacterial, antioxidant, antihypertensive, antithrombotic, anti-inflammatory, opioid, and immunomodulatory. Protein from Etawa goat's milk is one source of protein hydrolyzate. In this research, the antioxidant activity of protein hydrolyzate from casein Etawa goat milk was tested. Casein is hydrolyzed with bromelain from honey pineapple leaves. The research steps are: bromelain extraction, casein hydrolysis of Etawa goat milk, antioxidant activity fraction of hydrolyzed protein fractions by DPPH method, and hemolysis test. The results of the study were: (1) the highest degree of hydrolysis in casein hydrolyzate was achieved at 60 minutes incubation time, (2) casein hydrolyzate which had the highest antioxidant activity was incubated for 30 minutes, (3) based on the AAI value, the casein hydrolyzed activity included into the classification of weak antioxidants because AAI <0.5, (4) the results of the hemolysis test show that casein hydrolyzate does not cause hemolysis of red blood cells
PENGARUH PERILAKU PERSONAL HYGIENE PETUGAS INSTALASI GIZI TERHADAP ANGKA KUMAN TANGAN Inayati Habib Rodhi; Prasetya Aji Dewanta
Jurnal Gizi dan Pangan Soedirman Vol 4 No 1 (2020): 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 | Full PDF (586.68 KB) | DOI: 10.20884/1.jgps.2020.4.1.2456

Abstract

Pelayanan gizi di Rumah sakit merupakan pelayanan penunjang untuk proses penyembuhan pasien. Personal hygiene atau kebersihan pengelola makanan merupakan prosedur menjaga kebersihan makanan yang sehat dan aman. Tahun 2002 terdapat 5 - 6 kasus infeksi nosokomial setiap 100 kunjungan rumah sakit, salah satu penyebabnya keracunan makanan akibat perilaku personal hygiene petugas instalasi gizi yang buruk. Penelitian bertujuan mengetahui pengaruh perilaku personal hygiene terhadap angka kuman petugas instalasi gizi. Metode penelitian observasional analitik dengan desain cross sectional pada 13 petugas Instalasi Gizi di RS PKU Muhammadiyah Gamping. Pengumpulan data menggunakan check list dan uji laboratorium mengukur jumlah angka kuman. Analisis data uji Chi-square untuk mengetahui pengaruh antar variabel perilaku personal hygiene dan angka kuman tangan. Tingkat perilaku personal hygiene petugas instalasi gizi 53,85% berkategori sedang dan 46,15% berkategori baik. Angka kuman tangan petugas instalasi gizi 61,54% melebihi standar angka kuman yang diperbolehkan dan 38,46% kurang dari standar. Angka kuman yang tertinggi 3000 CFU/cm2 dan yang terendah 50 CFU/cm2. Perilaku personal hygiene tidak mempengaruhi angka kuman tangan (p>0,05). Kesimpulan tidak terdapat pengaruh perilaku personal hygiene terhadap angka kuman tangan petugas instalasi gizi di RS PKU Muhammadiyah Gamping yang signifikan.
POTENSI TEH HITAM SEBAGAI PENURUN KADAR FORMALIN PADA IKAN TONGKOL SEGAR (Auxis thazard) SEIRING LAMA PERENDAMAN Wahyu Vera Wardani
Jurnal Gizi dan Pangan Soedirman Vol 4 No 2 (2020): 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 | Full PDF (549.358 KB) | DOI: 10.20884/1.jgipas.2020.4.2.3274

Abstract

Saponin in black tea is predicted having potential to reduce formaldehyde level in preserved fresh tuna (Auxis thazard) using formaldehyde. This research used experimental design, post-test only control group. Variables examined were formaldehyde level, organoleptic values (eye appearance, gill appearance, color, smell, and texture), and soluble protein level. Formaldehyde level was analyzed using Nash reagent by spectrophotometric method. Organoleptic value was conducted using questionnaire by 16 panelists. Soluble protein level was analyzed using Lowry reagent by spectrophotometry. Result showed significant difference between formaldehyde level in control and treatment gorup, but did not significantly difference between formaldehyde level that was immersed in water and black tea solution. Soluble protein level showed no significant difference between samples. There were significant differences in appearance and eye color, while there were no differences in gill appearance, smell and texture. The best treatment was samples immersed in black tea 1,5% for 90 minutes with average levels of formaldehyde 55,76 ug/g, soluble protein content of 0,042 mg/g, eyes appearance 1,59 (slightly white orange), the appearance of gills 2,41 (less crimson), 2,78 body color appearance (slightly orange white), the smell of 2,63 (pungent), the texture of 1,69 (slightly soft). Keyword : black tea, formaldehyde, saponin
HUBUNGAN PENGETAHUAN IBU 1000 HPK, POLA ASUH DAN POLA MAKAN DENGAN STATUS GIZI BAYI 6-24 BULAN Ahmad Faridi
Jurnal Gizi dan Pangan Soedirman Vol 4 No 2 (2020): 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 | Full PDF (501.838 KB) | DOI: 10.20884/1.jgipas.2020.4.2.3308

Abstract

Age 0–24 months is the age group that is experiencing critical growth. Therefore, the handling of malnutrition in this age group (0–24 months) is of greater concern because if it is not handled properly it can suffer growth failure. The purpose of this study was to determine the relationship between maternal knowledge, parenting and diet with the nutritional status of infants 6-24 months. This study used a cross sectional design and the sampling was carried out by total sampling with a total of 47 babies aged 6-24 months. The data were taken from June to August 2020. The research data obtained were based on the results of questionnaires and a 24-hour food recall. The statistical data analysis used was the chi-square test. There is no relationship between maternal knowledge and nutritional status, there is a relationship between parenting and diet with nutritional status p = 0.032 and p = 0.026
PENAMBAHAN PUREE BIT ( Beta vulgari L.) TERHADAP KANDUNGAN GIZI MAKRO DAN KADAR SERAT SOSIS IKAN KEMBUNG (Rastrelliger kanagurt L.) Ni Kadek Artiningsih
Jurnal Gizi dan Pangan Soedirman Vol 5 No 1 (2021): 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 | Full PDF (265.396 KB) | DOI: 10.20884/1.jgipas.2021.5.1.3625

Abstract

The addition of beet puree can be used as a mixture to improve the quality of mackerel fish sausage (Rastrelliger kanagurt L.). Sausage with the addition of beet puree can be a healthy snack for school-age children with adequate macro nutrition and fiber content in mackerel sausage. In this study used a completely randomized design (CRD) including the formulation factor of mackerel and puree beet which consisted of 4 types of treatment repeated 3 times. The results of the analysis were statistically tested using ANOVA 5% and further tested using the Duncan test. The results showed that the use of puree beetroot had a water 71.20-76.66%, ash 1.72-1.81%, fat 9.36-9.61%, protein 9.27-15.80. % and fiber 1.28-1.91%. The contribution of serving 50 grams of sausage in all treatments can contribute to protein intake as much as 8.42-18.85% and fiber intake contributes 2.32-4.20% of the nutritional adequacy rate for school age children 7-12 years. Sausage with the addition of beet puree can be a healthy snack for school-age children with adequate macro nutrition and fiber content.
POTENSI FOODBAR BLIGO SEBAGAI PRODUK PANGAN DARURAT Athiefah Fauziyyah
Jurnal Gizi dan Pangan Soedirman Vol 5 No 1 (2021): 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 | Full PDF (289.131 KB) | DOI: 10.20884/1.jgipas.2021.5.1.3860

Abstract

Penelitian ini bertujuan untuk mengkarakterisasi foodbar berbahan baku buah bligo yang ditinjau dari analisis fisikokimianya sebagai alternatif pangan darurat. Analisis yang dipakai antara lain uji proksimat yang terdiri dari uji kadar air, kadar abu, kadar lemak, kadar karbohidrat dan kadar protein. Uji fisik yang dilakukan menggunakan texture analyzer yang mengukur nilai kohesivitas dan nilai kekerasan. Foodbar bligo F2 dengan proporsi tepung bligo dan tepung kedelai sebesar 70:30% merupakan perlakuan yang paling mendekati syarat ideal sebagai pangan darurat dengan kandungan nilai gizi sebesar kadar karbohidrat 43,21%, kadar lemak 16,64%, kadar protein 13.65%, kadar air 5.50%, kadar abu 20,99%, nilai kekerasan dan kohesivitas sebesar 22294,3 gf dan 0.334%.
The KARAKTERISTIK FISIK DAN KIMIA BERAS COKLAT GERMINASI 3 JENIS VARIETAS PADI (MENTIK SUSU, CIHERANG, PANDAN WANGI) Dwi Eva Nirmagustina
Jurnal Gizi dan Pangan Soedirman Vol 5 No 2 (2021): 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 | Full PDF (946.691 KB) | DOI: 10.20884/1.jgipas.2021.5.2.3898

Abstract

Brown rice has physical and sensory characteristics that are less favorable despite its high content of nutrition and phytochemical. The germination process is one way to improve and increase the acceptance of brown rice. The objective research was to determine germination time and varieties of brown rice on the physical and chemical characteristics of germinated brown rice. The research was conducted in RAL with 2 factors, germination time (24, 48, and 72 hours) and rice varieties (Mentik susu, Ciherang, and Pandan wangi). The data obtained were processed with analysis of variance to determine the effect of treatment on the parameters tested. If the effect is significant, then to determine the difference between treatments, a Tukey test is performed. Germination time of 24, 48, and 72 hours affected the color, germination, weight, dimensions of lenght, width, and thickness, bulk density, hydration capacity and swelling of germinated brown rice var. Mentik susu, Ciherang, and Pandan wangi. Germination time of 24, 48, 72 hours affected the chemical composition of BCG var. Mentik susu, Ciherang, and Pandan wangi. Based on observations of the physical and chemical characteristics of BCG var. Mentik susu, Ciherang, and Pandan wangi, germination time of 48 hours is recommended to do the germination with germination time of 48 hours compared to germination time of 24 and 72 hours.

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