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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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KONTRIBUSI PEMBERIAN MENU SIKLUS 3 HARI TERHADAP ASUPAN GIZI ATLET PENCAK SILAT DI ASRAMA Yuni Afriani
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 | DOI: 10.20884/1.jgipas.2021.5.1.3599

Abstract

Abstrak Pengaturan makanan dan asupan zat gizi yang sesuai dengan kebutuhan akan berdampak positif pada performa dan prestasi atlet agar optimal. Penyelenggaraan makanan pada atlet merupakan hal penting yang perlu diperhatikan di setiap fase yaitu fase latihan, bertanding, dan recovery. Penelitian bertujuan untuk mengetahui kontribusi pemberian menu siklus 3 hari terhadap asupan zat gizi atlet pencak silat di Asrama. Penelitian ini merupakan penelitian quasi eksperimental dengan menggunakan rancangan pre-post. Asupan makan dilihat berdasarkan energi, karbohidrat, protein, dan lemak. Sebelum intervensi, responden mendapatkan makanan sesuai dengan menu yang diberikan di asrama. Intervensi yang diberikan adalah pemberian makanan dengan menu siklus 3 hari, yang telah disesuaikan dengan kebutuhan dan kebiasaan makan atlet. Penelitian dilakukan pada bulan Juli-Agustus 2016 di Asrama Atlet Pencak Silat Yogyakarta. Analisis data menggunakan software statistik dengan uji paired t-test. Hasil penelitian menunjukkan bahwa ada perbedaan yang signifikan asupan energi, protein dan lemak antara sebelum dan sesudah pemberian menu siklus 3 hari pada atlet pencak silat di asrama (p<0,05). Namun, tidak terdapat perbedaan yang signifikan pada asupan karbohidrat antara sebelum dan setelah intervensi (p>0,05). Pemberian menu siklus 3 hari dapat memberikan kontribusi peningkatan asupan zat gizi atlet pencak silat. Kata kunci : penyelenggaraan makanan, asupan zat gizi, atlet, pencak silat
PENGEMBANGAN PRODUK DAN UJI SENSORI “SERBAT HERBAL” SEBAGAI MINUMAN PENINGKAT DAYA TAHAN TUBUH Yanesti Nuravianda Lestari
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 | DOI: 10.20884/1.jgipas.2021.5.1.3600

Abstract

ABSTRAK Penelitian ini bertujuan untuk mengembangkan “serbat herbal” sebagai minuman tradisional peningkat daya tahan tubuh dan mengkaji karakteristik sensorinya. Uji sensori menggunakan uji mutu hedonik oleh 80 orang panelis konsumen terhadap mutu aroma, rasa, tekstur, dan warna. Formulasi produk yang diuji sensori yaitu P1 (serbat herbal saja); P2 (serbat herbal ditambah Chia seed); dan P3 (serbat herbal ditambah Chia seed dan daging kelapa muda). Panelis berasal dari mitra ojek online (52.5% Gojek; 37.5% Grab; dan 7.5% keduanya) dan konvensional (2.5%). Hasil uji sensori menunjukkan bahwa panelis menyukai rasa (3.9 + 1.12; 4.3 + 0.82; dan 4.4 + 0.89), aroma (4.5 + 0.83; 4.4 + 0.74; dan 4.5 + 0.64), tekstur (3.90 + 1.12; 4.4 + 0.77; dan 4.6 + 0.71), dan warna (4.6 + 0.71; 4.10 + 1,11; dan 4.3 + 0.83) seluruh formulasi produk. Uji beda dengan Kruskal Wallis menunjukkan bahwa terdapat perbedaan rasa, tekstur, dan warna yang signifikan dari ketiga formulasi “serbat herbal” (p=0.010; 0.0001; dan 0.027). Uji lanjut menunjukkan bahwa rasa dan tekstur P1 dan P3 menunjukkan perbedaan signifikan (p=0.020; 0.005; 0.005; dan 0.0001) Dapat disimpulkan bahwa mutu aroma, rasa, tekstur, dan warna seluruh formulasi “serbat herbal” disukai oleh panelis konsumen. Kata Kunci: minuman tradisional, mutu sensori, serbat herbal.
INDEKS MASSA TUBUH, LINGKAR PINGGANG, DAN RASIO LINGKAR PINGGANG TINGGI BADAN SEBAGAI PREDIKSI HIPERTENSI PADA PEGAWAI Triyanti Triyanti
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 | DOI: 10.20884/1.jgipas.2021.5.1.3604

Abstract

Pengukuran tekanan darah yang akurat dilakukan dengan menggunakan sebuah alat yaitu mercury sphygmomanometer. Namun, terdapat keterbatasan seperti dilakukan oleh tenaga terlatih, cenderung mahal, dan berpotensi menimbulkan kontaminasi logam berat akibat kebocoran air raksa. Penelitian ini bertujuan untuk mengetahui hubungan pengukuran antropometri berupa IMT, lingkar pinggang, dan RLPT terhadap tekanan darah. Disain studi adalah cross sectional dengan sampel 89 laki-laki dan 77 perempuan yang diambil dengan teknik systematic random sampling. Hasil penelitian menunjukkan bahwa RLPT pada laki-laki dan perempuan merupakan pengukuran alternatif terbaik untuk mendeteksi hipertensi pada usia dewasa
UJI ORGANOLEPTIK, DAYA TERIMA DAN KANDUNGAN GIZI SORBET KELOPAK BUNGA ROSELLA Tri Marta Fadhilah
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 | DOI: 10.20884/1.jgipas.2021.5.1.3849

Abstract

Abstract Sorbet is a frozen product that is broadly consumed as a dessert. The appearance is likely ice cream, however, it used different ingredients. This product is made from a mixture of fresh fruit and sweeteners through crushed, stirred, and frozen processes. Generally, high-quality sorbet has a soft texture, does not melt quickly, has a uniform appearance, and has attractive colors, flavorful. This study investigates the characteristics, acceptability, and nutrition content of sorbet. An experimental study with a Randomized Block Design (RBD) was used in this study with two factors, stevia (1%, 2%, 3%) and Carboxyl Methyl Cellulose (CMC) (0.5%, 1%, 1.5%). The data were analyzed using ANOVA for continuous variables followed by LSD test for these show significant differences. The study revealed that taste, color, the texture was significantly different between the group, but the aroma was not significantly different. The hedonic test results in the highest value in a sample of 586 (66.7%) with the use of 3% stevia and 1.5% CMC. The Kruskal-Wallis test showed no significant difference in anthocyanin levels, however, vitamin C levels were significant differences between groups. The conclusion is that rosella sorbets can be accepted by the public and contain anthocyanin and vitamin C. Keywords: Organoleptic Test, Acceptability, Nutritional Content, Rosella sorbet ABSTRAK Sorbet merupakan produk pangan beku yang umumnya dikonsumsi sebagai dessert atau makanan penutup. Sorbet memiliki penampakan seperti es krim namun menggunakan bahan baku berbeda, karena produk ini terbuat dari campuran buah segar dan pemanis yang dihancurkan, diaduk lalu dibekukan. Kualitas sorbet yang baik pada umumnya yaitu tekstur yang lembut, tidak cepat meleleh, kenampakan seragam, serta warna menarik, citarasa dan aroma yang lezat. Penelitian ini bertujuan untuk menganalisis karakteristik, daya terima dan kandungan antosianin dan vitamin C sorbet rosella. Desain penelitian yang digunakan yaitu penelitian experimental design yang membandingkan dua kelompok dengan membandingkan penambahan stevia (1%, 2%, 3%) dan CMC (0,5%, 1%, 1,5%). Rancangan penelitian yang digunakan adalah rancangan acak kelompok (RAK). Hasil uji statistik menggunakan analisis ANOVA dan dilanjutkan dengan uji BNT didapatkan hasil adanya beda nyata pada indikator rasa, warna, tekstur sedangkan pada indikator aroma tidak ada beda nyata. Hasil uji hedonik didapatkan nilai tertinggi pada sampel 586 (66,7%) dengan penggunaan stevia 3% dan cmc 1,5%. Hasil Uji Kruskal-Wallis menunjukkan tidak terdapat perbedaan yang signifikan pada kadar antosianin dan untuk kadar vitamin C pada sorbet rosella terdapat perbedaan yang signifikan. Kesimpulannya sorbet rosella dapat diterima oleh masyarakat dan mengandung antosianin serta vitamin C. Kata Kunci: Uji Organoleptik, Daya Terima, Kandungan Gizi, Rosella sorbet
PENGEMBANGAN BROWNIES KUKUS TEPUNG TALAS-KECAMBAH KACANG HIJAU DAN UBI UNGU KUKUS (TALAHIBU) UNTUK IBU HAMIL KURANG ENERGI KRONIK (KEK) Islamiati Putri Amalia; Hery Winarsi; Gumintang Ratna Ramadhan
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 | DOI: 10.20884/1.jgipas.2021.5.2.4281

Abstract

Background: The prevalence of pregnant women with a risk of Chronic Energy Deficiency (CED) is quite high (24.2%). CED in pregnant women requires additional feeding interventions (PMT). Brownies enriched with taro flour–mung bean sprouts and purple sweet potato (TALAHIBU) were chosen as it is an energy-dense product and expected to have preferred organoleptic value and energy as PMT. Objectives: To determine the phenolic antioxidant content of the best TALAHIBU formula and to determine the serving size of TALAHIBU. Methodology: This factorial experimental study used a randomized block design (RBD) with 2 factors, consisting of taro flour-mung bean sprout proportion and the percentage of added fine steamed sweet potato. Organoleptic variable analysis used Friedman test continued with 5% Multiple Appeal Test. The best treatment combination was chosen, continued with Proximate and phenolic test then energy calculations. Results: The best treatment was TALAHIBU G2J2 with water content of 23.94% BW; ash content 3.16% bb; fat 25.7% BW; carbohydrates 45.57% bb; protein 1.63% bb; energy 419.83kcal; and phenolic antioxidant 19,1 mg/g. Conclusion: The best product TALAHIBU is suitable PMT for pregnant women with CED by serving 5 slice brownies per day.
PENGARUH PENYULUHAN GIZI DENGAN MEDIA VIDEO TERHADAP PENGETAHUAN DAN SIKAP REMAJA TENTANG KONSUMSI SAYUR DAN BUAH DI SMAN 1 PALANGKA RAYA Harlyanti Muthma'innah Mashar
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 | DOI: 10.20884/1.jgipas.2021.5.2.4342

Abstract

The age of 10-18 years is the age range of adolescents who are included in the period of being vulnerable to nutrition. Habits at this age are often skipping breakfast, not moving, and snacking a lot. This causes low consumption of vegetables and fruits. This study aims to analyze the effect of providing nutrition counseling using video media on the knowledge and attitudes of adolescents about vegetable and fruit consumption at SMAN 1 Palangka Raya. The design of this study was a quasi-experiment with one group pretest and posttest design with 38 subjects. The results were then analyzed using the Wilcoxon test and McNemar test. The results showed that the characteristics of the subjects were in the age group of 15-17 years with the highest number aged 16 years (68.4%). Most of the subjects were female (55.3%). The results of the statistical test obtained p = 0.000 (p <0.05) stating that there was a significant difference between knowledge before and after counseling. The results of statistical tests using McNemar's test for attitudes obtained a p-value of 0.000 (p <0.05) which indicated that there was a significant difference between attitudes before and after counseling. Based on these results, counseling with video media influences the knowledge and attitudes of adolescents regarding the consumption of vegetables and fruits at SMAN 1 Palangka Raya.
FAKTOR YANG BERHUBUNGAN TOTAL FOOD LOSS AND WASTE (FLW) PADA KARYAWAN PT. CAMILOPLAS JAYA MAKMUR SELAMA PANDEMI COVID-19 Nur Azizah; Prita Dhyani Swamilaksita; Harna Harna; Putri Ronitawati
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 | DOI: 10.20884/1.jgipas.2021.5.2.4766

Abstract

The implementation of large-scale social restrictions during the COVID-19 pandemic has made employees do their work at home so they spend more time ordering food online. This will lead to bad habits that cause food loss and waste (FLW) because the food available at home if not consumed will be wasted. This study aims to determine the factors related to total food loss and waste (FLW) in PT Camiloplast Jaya Makmur employees during the COVID-19 pandemic. The research method is quantitative with a design cross-sectional. Engineering samples total sampling.The analysis of this study used the chi-square. Data were collected using the FLW behavior questionnaire and the form estimated food record 3x24 hours. The results showed that there was a relationship between age (p=0.000, OR=14,385) and gender (p=0.000, OR=20,855) to total food loss and waste (FLW) but there was no relationship between knowledge (p=0,139), income (p=0,826), food selection (p=0,332), lifestyle (p=0,486), frequency of eating (p=0,492) and meal times including breakfast (p=1,000), lunch (p=0,346), and dinner (p=0.476 to the total food loss and waste (FLW). Therefore, employees are expected to be wiser in ordering food online and endeavor to make a list of food to be purchased in order to minimize the occurrence of food loss and waste (FLW).
PERBEDAAN IMT, HEMOGLOBIN, ALBUMIN, UREUM DAN KREATININ PADA PASIEN HEMODIALISA DENGAN DAN TANPA DIABETES MELITUS DI RSIJ CEMPAKA PUTIH (DATA SEKUNDER) Ainun Nurhaliza; Mertien Sa'pang; Yulia Wahyuni; Anugrah Novianti
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 | DOI: 10.20884/1.jgipas.2021.5.2.4821

Abstract

Malnutrisi pada pasien hemodialisis menjadi salah satu faktor yang dapat meningkatkan morbiditas dan mortalitas pasien. Untuk itu perlu dilakukan penilaian status gizi secara rutin, penilaian status gizi yang dapat dilakukan pada pasien hemodialisis adalah dengan menggunakan antropometri yaitu perhitungan IMT, dan biokimia. Adanya penyakit penyerta seperti diabetes mellitus, menjadi salah satu resiko terjadinya malnutrisi. Tujuan dari penelitian ini yaitu menganalisis Perbedaan Indeks Massa Tubuh (IMT), Kadar Hemoglobin, Albumin, Ureum Dan Kreatinin Pada Pasien Hemodialisa Dengan Dan Tanpa Diabetes Melitus Di RSIJ Cempaka Putih (Data Sekunder). Desain penelitian ini adalah cross sectional. Pengambilan sampel menggunakan teknik Proportionate Stratified Random Sampling dengan total sampel sebanyak 66 responden. Data IMT menggunakan BB kering dan TB pasien, serta kadar Hb, albumin, ureum, dan kreatinin yang diperoleh dari rekam medik responden. Analisa data bivariat menggunakan uji T-test Independen dan Mann-Whitney. Hasil penelitian menunjukkan ada perbedaan antara IMT (pValue=0,0001), kadar hemoglobin (pValue=0,0001), albumin (pValue=0,0001), ureum (pValue=0,0001), dan kreatinin (pValue=0,0281) pada pasien hemodialisis dengan dan tanpa diabetes mellitus. Kesimpulannya, ada perbedaan antara IMT, kadar hemoglobin, albumin, ureum, dan kreatinin pada pasien hemodialisis dengan dan tanpa diabetes mellitus.
COOKIES SUMBER KALIUMBERBASIS TEPUNG PISANG (Musa paradisiaca), TEPUNG MAIZENA (Zea mays), DAN KACANG HIJAU (Phaseolus radiatus L.) Vitria Melani; Intan Ali Ramadhiany; Erry Yudhya Mulyani; Putri Ronitawati
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2022.6.1.4832

Abstract

Hypertension is a condition where systolic blood pressure greater than 140 mmHg and diastolic blood pressure greater than 90 mmHg. One of the factors that can prevent hypertension is potassium deficiency. Foods that contain high potassium are bananas and mung beans. These foods can be developed as raw ingredients for making cookies for people with hypertension. In addition, cornstarch is used as a carbohydrate source which is commonly used in the making of snacks. The objective of this study is to determine the effect of adding banana flour and cornstarch to cookie’s nutritional and organoleptic content. The addition of mung beans is the same for all formulations. An experimental study with four formulations which are F0, F1, F2 and F3. This study involved 25 semi-trained panelists and 30 consumer panelists for organoleptic testing. Data analysis using ANOVA and Duncan test. Based on the ANOVA test results, there were significant differences in preference, quality and nutritional value between the four formulations. The selected cookie formulation is F2 with a ratio of 80% banana flour and 20% cornstarch which contains 442 kcal, protein 4.28 g, fat 16.82 g. 68.5 g carbohydrates, 0.25 g fiber and 4016 mg potassium per 100 g cookies.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2022.6.1.4890

Abstract

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.

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