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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 261 Documents

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HUBUNGAN AKTIVITAS FISIK MINGGUAN, TINGKAT KONSUMSI KARBOHIDRAT DAN SERAT DENGAN KADAR GULA DARAH LANJUT USIA AWAL DAN AKHIR DI POSBINDU SEHATI Irnawati, Amelya; Dardjito, Endo; yono, saryono
Jurnal Gizi dan Pangan Soedirman Vol 1 No 01 (2017): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

ABSTRACT The incidence of Diabetes Melitus has increased. Someone with age > 45 years has exposed the risk of Diabetes Melitus. Increasing of Diabetes Melitus can increase the risk of other diseases and death. Treatment on people affected by the disease of Diabetes Melitus can be done through the intake of food and physical activity. Find out about relation between weekly physical activity, the level consumption of carbohydrates and fibers on blood sugar concetration of the beginning and end the elderly at Posbindu Sehati. Total of the respondents are 46 and all of them are female by the average age 54.72. 41 respondents are graduated from primary school and Junior High school. The average of physical activity respondents is 4364.98. 23 people included in the category of less of the level consumption of carbohydrates. While the level consumption of respondents entirely fiber was much less. The result showed that the physical activity, the level consumption of carbohydrates and fibers had no relationship with blood sugar fasting month in elderly the beginning and the end with p each 0.661; 0.327; and 0.530. The results show that the variable physical activity, the level consumption of carbohydrates and fibers has no relationship with fasting blood sugar levels at the beginning and end of the elderly with value p each 0.661; 0.327; and 0.530. Physical activity, the level consumption of carbohydrates and fibers not related with fasting blood sugar levels.  Keywords: Physical activity, carbohydrates, fibers, fasting blood sugar levels. ABSTRAK Latar Belakang: Kejadian Diabetes Melitus telah meningkat. Seseorang dengan usia> 45 tahun telah terkena risiko Diabetes Melitus. Meningkatnya Diabetes Melitus dapat meningkatkan risiko penyakit dan kematian lainnya. Pengobatan pada orang yang terkena penyakit Diabetes Melitus bisa dilakukan melalui asupan makanan dan aktivitas fisik. Tujuan Penelitian: Cari tahu tentang hubungan antara aktivitas fisik mingguan, tingkat konsumsi karbohidrat dan serat pada concetration gula darah awal dan akhir lansia di Posbindu Sehati. Metodologi: Jumlah responden adalah 46 dan semuanya perempuan dengan usia rata-rata 54,72. 41 responden lulus dari sekolah dasar dan sekolah menengah pertama. Rata-rata aktivitas fisik responden adalah 4364,98. 23 orang termasuk dalam kategori kurang dari tingkat konsumsi karbohidrat. Sedangkan tingkat konsumsi responden seluruhnya serat jauh lebih sedikit. Hasil penelitian menunjukkan bahwa aktivitas fisik, tingkat konsumsi karbohidrat dan serat tidak memiliki hubungan dengan bulan puasa gula pada lansia awal dan akhir dengan p masing-masing 0,661; 0,327; dan 0,530 Hasil Penelitian: Hasil penelitian menunjukkan bahwa variabel aktivitas fisik, tingkat konsumsi karbohidrat dan serat tidak memiliki hubungan dengan tingkat gula darah puasa pada awal dan akhir lansia dengan nilai p masing-masing sebesar 0,661; 0,327; dan 0,530. Kesimpulan: Aktivitas fisik, tingkat konsumsi karbohidrat dan serat tidak berhubungan dengan kadar gula darah puasa. Kata kunci: Aktivitas fisik, karbohidrat, serat, kadar gula darah puasa.

KEBIASAAN MENGONSUMSI JAJAN TERHADAP STATUSGIZI PADAANAK SEKOLAH PENGGUNA KATERING DAN NONKATERING (KASUS DI SD UMP PURWOKERTO DAN SDN 2 DUKUHWALUH) rahma, iken; nuraeni, indah; Dwiyanti, Hidayah
Jurnal Gizi dan Pangan Soedirman Vol 1 No 01 (2017): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

ABSTRACT   This research aims to know the difference between snacking habit and nutritional status of catering and non-catering food consumer in SD-UMP Purwokerto and SDN 2 Dukuhwaluh as well as knowing the corelation between snacking habit and nutritional status in SD UMP Purwokerto and SDN 2 Dukuhwaluh. This research used cross sectional design with thirty eight respondents were collected by Simple Random Sampling method. Snacking habit was obtained by using FFQ. The data were analyzed by using Chi-Square and Mann Whitney analysis. Univariate analysis showed that the snacking habit on catering food consumers was 28.5%, whereas on non-catering food consumers was 76.5%. Bivariate analysis result showed the difference between snacking (p= 0.004) and nutritional status ( p= 0.044) on catering and non-catering food consumers in SD UMP Purwokerto and SDN 2 Dukuhwaluh. There was no corelation between snacking habit and the nutritional status in SD UMP Purwokerto and SDN 2 Dukuhwaluh (p= 0,117) and ( p=0,142). There was difference in snacking habit and nutritional status on students who were catering and non-catering consumers in SD UMP Purwokerto and SDN 2 Dukuhwaluh and there was no corelation between snacking habit and nutritional status in SD UMP Purwokerto and SDN 2 Dukuhwaluh.  Key words: Snacking habit, Nutritional status, catering food, non-catering food.  ABSTRAK Kebiasaan mengonsumsi jajan dapat mempengaruhi status gizi. Penelitian ini bertujuan untuk mengetahui perbedaan kebiasaan jajan dan status gizi anak sekolah pengguna katering dan non-katering serta mengetahui hubungan kebiasaan jajan terhadap status gizi di SD UMP Purwokerto dan SDN 2 Dukuhwaluh. Desain penelitian ini menggunakan cross sectional dengan 38 responden dengan metode Simple Random Sampling. Kebiasaan konsumsi jajan diperoleh menggunakan FFQ. Data di analisis menggunakan uji Chi-Square dan uji Mann Whitney. Hasil uji univariat menunjukkan bahwa pada anak sekolah pengguna katering kebiasaan jajan yaitu sebesar 28,5% sedangkan anak sekolah yang non-katering sebesar 76,5%. Hasil uji bivariat menunjukkan terdapat perbedaan kebiasaan jajan ( p = 0,004) dan status gizi ( p= 0,044) pada anak sekolah pengguna katering dan non-katering di SD UMP Purwokerto dan SDN 2 Dukuhwaluh serta tidak terdapat hubungan antara kebiasaan jajan terhadap status gizi di SD UMP Purwokerto dan SDN 2 Dukuhwaluh (p= 0,117) dan (p= 0,142). Terdapat perbedaan kebiasaan konsumsi jajan dan status gizi pada anak sekolah pengguna katering dan non-katering di SD UMP Purwokerto dan SDN 2 Dukuhwaluh serta tidak terdapat hubungan antara kebiasaan mengonsumsi jajan terhadap status gizi di SD UMP Purwokerto dan di SDN 2 Dukuhwaluh.  Kata Kunci: Kebiasaan jajan, Status Gizi, katering, non-katering.  

SUSU KECAMBAH KEDELAI BASAH KAYA PROTEIN LEBIH DISUKAI SEBAGAI MINUMAN ALTERNATIF UNTUK OBESITAS Winarsi, Heri
Jurnal Gizi dan Pangan Soedirman Vol 2 No 1 (2018): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Penelitian ini bertujuan untuk membandingkan tingkat kesukaan dan kandungan protein susu kecambah kedelai (sumbae) yang dibuat dengan cara basah dan cara kering. Melalui cara basah, sumbae dibuat dari kecambah kedelai yang telah dibersihkan dari kotoran dan coteledonnya, ditambahkan susu, sukrosa, dan sedikit garam, serta air,  diblender hingga halus, kemudian disaring, dididihkan, dan dibiarkan dingin. Sumbae yang dibuat dengan cara kering, diawali dengan membuat tepung kecambah kedelai, kemudian disusun atas tepung kecambah kedelai, sukrosa, susu skim, dan garam. Sumbae kering perlu diseduh dengan air panas, diaduk-aduk hingga homogen. Sebanyak 52 panelis terdiri dari mahasiswa, karyawan, dan ibu-ibu PKK Desa Purwosari dan Pamijen, melakukan uji organoleptic meliputi warna, rasa, aroma, dan kekentalan, dengan metode scoring berskala 1-5; 1 sangat tidak suka, 2, tidak suka, 3, agak tidak suka, 4, suka, 5, sangat suka. Kadar protein ditentukan dengan mikroKjeldhal. Hasilnya, sumbae cara basah lebih disukai, dengan kandungan protein sebesar 13,771%. Satu takaran saji sumbae basah (250 ml)  dapat memenuhi asupan protein sebesar 34,43 g setara dengan 60,40-61,48% kebutuhan akan protein untuk beberapa kelompok umur. Dengan demikian sumbae basah berpotensi sebagai penurun berat badan pada obesitas.

HUBUNGAN KADAR IODIUM GARAM KONSUMSI DAN TINGKAT KONSUMSI IODIUM DENGAN KADAR EKSKRESI IODIUM URIN WANITA USIA SUBUR apika, hepi diah; Dardjito, Endo; Purnamasari, Dyah Umiyarni
Jurnal Gizi dan Pangan Soedirman Vol 1 No 01 (2017): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Abstract The purpose of this study analyze the relationship between the iodine content of salt consumption and the level of consumption of iodine levels in women of childbearing age UIE. The study was observational with cross sectional design. The research location in the village of Kebumen, Baturraden subdistrict, Banyumas. Subjects were 38 selected by simple random sampling technique. The consumption level of iodine was measured by the method of Food Recall 2x24 hours. Salt iodine content was measured by iodometric titration method and UIE levels measured by acid digestion method in the laboratory BP2GAKI Magelang. Data analysis using spearman correlation. A total of 71.1% women of childbearing age using the iodine content of salt consumption of <30 ppm. The consumption level of iodine less subject category (86.8%). UIE levels by an average of 156.50 Î¼g/L category of normal iodine intake. There was no relationship with the iodine content of salt UIE levels (p=0.671). No correlation with levels of iodine consumption levels UIE (p=0.586). Levels of UIE women of childbearing age are not affected by the iodine content of salt and iodine consumption levels.   Keywords: Iodized salt, consumption levels, UIE   Abstrak   Tujuan penelitian ini adalah menganalisis hubungan kadar yodium konsumsi garam dan tingkat konsumsi kadar yodium pada wanita usia subur UIE. Penelitian ini bersifat observasional dengan rancangan cross sectional. Lokasi penelitian di desa Kebumen, Kecamatan Baturraden, Banyumas. Subjek penelitian dipilih dengan teknik simple random sampling. Tingkat konsumsi yodium diukur dengan metode Food Recall 2x24 jam. Kandungan garam yodium diukur dengan metode titrasi iodometrik dan tingkat UIE yang diukur dengan metode pencernaan asam di laboratorium BP2GAKI Magelang. Analisis data menggunakan korelasi spearman. Sebanyak 71,1% wanita usia subur menggunakan kandungan yodium konsumsi garam <30 ppm. Tingkat konsumsi kategori subjek kurang yodium (86,8%). Tingkat UIE rata-rata 156,50 Î¼g / L kategori asupan yodium normal. Tidak ada hubungan dengan kadar yodium kadar garam UIE (p = 0,671). Tidak ada korelasi dengan tingkat kadar konsumsi yodium UIE (p = 0,586). Tingkat wanita UIE pada usia subur tidak terpengaruh oleh kadar yodium tingkat konsumsi garam dan yodium.  Kata kunci: garam beryodium, tingkat konsumsi, UIE

HUBUNGAN ANTARA STATUS GIZI DAN TINGKAT ASUPAN ZAT GIZI DENGAN SIKLUS MENSTRUASI PADA REMAJA PUTRI DI KECAMATAN KEDUNGBANTENG KABUPATEN BANYUMAS Noviyanti, Dita; Dardjito, Endo
Jurnal Gizi dan Pangan Soedirman Vol 2 No 1 (2018): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Background: Menstrual disorders often occur among adolescent girls. Menstrual disorder due to several factor including nutritional status, age, physical activity, nutrients intake, disease, stress and influence of cigarettes .   Objective: To examined the association between nutritional status and level of nutrients intake with menstrual cycle among aldolescent in Distric Kedungbanteng Banyumas.   Methods: Design research is analytic observation with cross sectional approach. Sampling technique used purposive sampling and obtained 69 respondent adolescent girls. The technique of data colelection used menstrual cycle questionnaire, antropometric, food recall 2x24 jam, food picture and food model.   Result: There is 40.6% respondent have an abnormal menstrual cycle. Nutritional status (11.6%) classified abnormal. Energy intake (91.3%), carbohydrate (94.2%) protein intake (89.9%) and fat intake (85.5%) classified an abnormal. Based on analysis of Chi-Square test, there is a significant relation between fat intake with menstrual cycle (p=0.041).   Conclusion: Fat intake associated with menstrual cycle..

PENERAPAN PRINSIP-PRINSIP HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) DALAM PENYELENGGARAAN MAKANAN LAUK HEWANI DI INSTALASI GIZI RSUD PROF. DR. MARGONO SOEKARJO PURWOKERTO Fauzia, Annisya; Agustia, Friska citra
Jurnal Gizi dan Pangan Soedirman Vol 2 No 1 (2018): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Background : Animal foodstuffs are the main source of bacteria which cause infection and intoxication; also they are susceptible to undergo contamination either by physical, biological, and chemical hazards. HACCP system is the only one quality assurance system with food safety-based that becomes food reference in the world. This system also becomes the standardization of food safety system in hospital. RSUD Prof. Dr. Margono Soekarjo Purwokerto which is the referral hospital for Provincial Level has implemented HACCP system as safety system in food service. The purpose of this research is to know implementation of HACCP priciples on animal side dishes food process in nutritional installation of RSUD Prof. Dr. Margono Soekarjo Purwokerto.   Methodology : This research uses observational qualitative approach with descriptive method. The data collection is conducted through semi-structured interview, observation of moderate participation and document analysis. The informants are chosen by using purposive sampling which is based on inclusion and exclusion criteria. Observation is conducted toward the processing of 4 kinds of animal side dishes. The data obtained are analyzed by reducing the data, displaying the data and drawing the conclusion.   Research Result : The risk identification in the processing of animal side dishes is conducted toward microbiological, chemical and physical hazards. The determination of CCP is done by using Codex Decission Tree. The determination of critical limit for each CCP is performed by arranging stages which include CCP then compiling parameters and critical limit of each parameter. The system verification is done by monitoring the final products regularly and conducting     laboratory test on the final products. The corrective action is arranged based on the risk level. The recording and documentation of HACCP have not covered all kinds of animal side dishes on ten-day cycle menu in Nutritional Installation of RSUD Prof. Dr. Margono Soekarjo.   Conclusion : The implemetation of HACCP system as food service security system in Nutritional Installation of RSUD Prof. Dr. Margono Soekarjo refers to the principles of HACCP.

HUBUNGAN PERILAKU PERSONAL HYGIENE DAN STATUS KECACINGAN DENGAN STATUS GIZI ANAK SEKOLAH DASAR DI WILAYAH KERJA PUSKESMAS II SUMBANG Arifin, Lida; Purnamasari, Dyah Umiyarni
Jurnal Gizi dan Pangan Soedirman Vol 2 No 1 (2018): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Background : Nutrition is one kind of important factors that build qualified human resources. A child being underweight due to two important things, they are food intake and illness. One type of infection that is often found in children that worm infection. The infection is often found in developing countries with lack of personal hygiene. The purpose of this research is to determine relation between personal hygiene and status worm infection with nutritional status among primary children.   Methods : This study design was observational analytic study with cross sectional approach. The sample were 51 children fourth grade 01 Banjarsari Kulon and 02 Banjarsari Wetan Primary School.   Results : Respondents with normal nutritional status 72%. Respondents with good behavior personal hygiene 59%. Respondents with positive helminthiasis status 53%. Relation between personal hygiene and nutritional status was examined by chi square (p value 1.000 > 0.05). Relation between helminthiasis status and nutritional status p value 0.425. Relation between personal hygiene and helminthiasis status p value 0.625.   Conclusion : There is no relation between the behavior of personal hygiene and nutritional status of school children in Puskesmas II Sumbang. There is no relation between helminthiasis status and nutritional status of school children in Puskesmas II Sumbang. There is no relation between personal hygiene and helminthiasis status.

PENGARUH VARIASI DAYA DAN WAKTU EKSTRAKSI BERBANTU GELOMBANG MIKRO TERHADAP TOTAL FENOL DAN pH BUNGA ROSELA (Hibiscus sabdariffa L.) Maksum, Ali
Jurnal Gizi dan Pangan Soedirman Vol 2 No 2 (2018): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Minuman fungsional adalah minuman yang mengandung senyawa aktif seperti fenol, vitamin C, dan antosianin. Salah satu tanaman yang mengandung senyawa bioaktif adalah rosella. Namun, kandungan senyawa bioaktif yang terdapat didalam kelopak bunga rosela mudah terpengaruh oleh panas. Berdasarkan hal tersebut, maka perlu diteliti pengaruh daya microwave dan lama waktu ekstraksi kelopak bunga rosela yang tepat agar diperoleh rendemen senyawa bioaktif yang tinggi. Penelitian ini bertujuan untuk  mengetahui pengaruh variasi daya microwave, lama waktu ekstraksi, terhadap total fenol dan pH ekstrak kelopak bunga rosela. Penelitian ini menggunakan rancangan acak kelompok (RAK). Dua faktor yang diteliti yaitu metode daya microwave (P), yang terdiri dari 100 watt (P1), 175 watt (P2), 250 watt (P3), 325 watt (P4), dan 400 watt (P5) dan Lama Waktu Ekstraksi (T) yang terdiri dari lama ekstraksi 1 menit (T6), 3 menit (T7), 5 menit (T8), 7 menit (T9), dan 9 menit (T10). Hasil penelitian menunjukan daya microwave terbaik yaitu pada daya 325 watt (P4) dengan total fenol 75,755 mg/100 gram dan pH  sebesar 2,4. Sedangkan pada lama waktu ekstraksi terbaik pada 5 menit (T8) dengan total fenol sebesar 75,843 mg/100 gram, dan pH sebesar 2,49.

The Differences of Body Image, Energy Intake Level, and Nutritional Status Between Health and Non Health Female Student of Jenderal Soedirman University Mulyani, Sri
Jurnal Gizi dan Pangan Soedirman Vol 2 No 2 (2018): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

This study aims to knowing the differences in body image, level of energy intake, and nutritional status in female students of accounting and nutrition science at Jenderal Soedirman University. This study uses a cross-sectional study conducted on 96 female students of accounting and nutrition science with purposive sampling technique. Body image is measured with a Body Shape Questionnaire (BSQ-16B). The level of energy intake is obtained through a 24-hour non-consecutive recall. Nutritional status is measured using a body mass index (BMI). Most accounting students have a negative body image (52.1%), less energy intake (43.8%) and normal nutritional status (79.2%). Most of the nutrition students have a positive body image (56.2%), less energy intake level (45.8%), and normal nutritional status (70.8%). Based on the analysis using the Mann Whitney test, there was no difference in body image and level of energy intake between accounting and nutrition science students. There are differences in nutritional status between accounting and nutrition science students.

EFEK LAMA PERKECAMBAHAN TERHADAP SIFAT SENSORI DAN KADAR PROTEIN TERLARUT SUSU KECAMBAH KACANG MERAH (Sukarah) UNTUK REMAJA OBESITAS Nurjanati, Milla; Winarsi, Hery
Jurnal Gizi dan Pangan Soedirman Vol 2 No 2 (2018): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

This study aims to determine the effect of germination on the nature of sensory and dissolved protein content of red bean sprouts milk. This non-factorial experimental study used a randomized block design. The factors studied were germination time: 0 hours, 8 hours, 16 hours, and 24 hours. Parameters tested were soluble protein content and sensory properties including color, flavor, taste, and viscosity. Sensory test using hedonic test and hedonic quality with 50 panelist. The results were analyzed using Friedman test followed by Multiple Comparison Test at 5% level, if there is significantly different. Effectiveness index were used to determine the best product. Data were analyzed using F test at 95% confidence level. If there is significantly different continue with DMRT at 5% level.  The results was no effects of the length of time germination on soluble protein content, preferences on color, odor, and viscosity (p> 0.05). The germination period had an effect on hedonic quality in the color, flavor, taste, and thickness of product (p <0,05). The best sprout milk was for 16 hours. Thus, germination affect taste preferences, and hedonic quality in the color, flavor, taste, and viscosity of sukarah.

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Hery Winarsi

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