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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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PENGARUH BAHAN PENGENYAL KOMERSIAL FOOD GRADE DAN TEPUNG KORO PEDANG PRA GERMINASI TERHADAP PENINGKATAN KUALITAS TIWUL INSTAN TINGGI PROTEIN Najmah Istikaanah; Munasib Munasib; Friska Citra Agustia
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.2021.5.2.4899

Abstract

The aim of the research was to make high protein instant tiwul from mocaf which was substituted with jack bean flour and given a food grade commercial thickener to improve its sensory aspect. The study used a randomized block design. The factors studied were germination treatment on jack bean (G), without pre germination (G1) and with pre germination (G2); Proportion of mocaf: jack bean flour : tapioca (w/w) (F), P1 = 75:15:10, P2 = 70:20:10 and P3 = 65:25:10 and Addition of Commercial food grade thickening agent (w/w; % to flour weight) (K), K1 = 0.5%, K2 = 0.75% and K3 = 1.0%. The variables studied were physicochemical properties (moisture content, ash content, formol value, rehydration ability, for the best treatment, protein and fat content were tested) and sensory properties. Data were analyzed by F test (ANOVA) and continued with DMRT (Duncan Multiple Range Test). Based on the effectiveness index test, the best instant tiwul was G2P3K3 (with pre germination; proportion of mocaf-jack bean flour-tapioca w/w 65:25:10; commercial food grade thickening agent 1%). This instant tiwul has a water content of 4.39% wb; protein 7.05%db (6.74%wb), fat 6.39% db (6.11%wb), ash 0.98%db (0.93%wb) and carbohydrates (by difference) 85.54% db (81.78% wb), coefficient rehydration 3,67 and formol value 0,0383 ml NaOH 0,1N/g bk.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2022.6.1.5078

Abstract

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%.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2022.6.1.5345

Abstract

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.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2022.6.1.5501

Abstract

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.
RIWAYAT KELUARGA BERHUBUNGAN DENGAN DISMENORE PRIMER PADA MAHASISWI S1 REGULER FKM UI TAHUN 2022 Triyanti, Triyanti; Aulia, Annisa
Jurnal Gizi dan Pangan Soedirman Vol 7 No 2 (2023): 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.2023.7.2.7917

Abstract

Primary dysmenorrhea is menstrual disorder experienced by young adult women with poor level of diagnosis and treatment. The aim of this study is to determine the proportion of primary dysmenorrhea and the relationship between risk factors and the primary dysmenorrhea among Undergraduate students of Public Health Faculty, University of Indonesia (PHF UI) in 2022. The dependent variable in this study is primary dysmenorrhea. The independent variable in this study includes intake of calcium, magnesium, zinc, vitamin E, breakfast habits, physical activity, stress level, age at menarche, menstrual duration, menstrual cycle, and family history of dysmenorrhea. The research method used is quantitative with cross-sectional design. Respondents in this study are 135 undergraduate students of PHF UI class of 2018-2021 that were selected through simple random sampling technique. Data was obtained through filling out online questionnaires via google-form. Data were analyzed by univariate and bivariate (Chi-Square test). The results showed that the proportion of primary dysmenorrhea was 86.7%. Family history of primary dysmenorrhea was significantly related to the primary dysmenorrhea, p-value = 0,038; OR = 3,318, 95%CI = (1,162-9,472). Therefore, it is important to educate on the management and prevention of primary dysmenorrhea, especially for students who have a family history of dysmenorrhea.
KORELASI PENGGUNAAN PESAN ANTAR MAKANAN ONLINE, PENGETAHUAN KONSUMSI GULA GARAM DAN LEMAK DENGAN FREKUENSI JAJAN DI SMA JAKARTA UTARA Nugroho Jati, Mateus Bagas; Rasmada, Sada
Jurnal Gizi dan Pangan Soedirman Vol 7 No 2 (2023): 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.2023.7.2.8583

Abstract

The factors for someone to snack on at this time are very varied, some come from inside and outside oneself. This study aims to analyze the relationship between online food delivery, and knowledge of GGL consumption with the frequency of snacks in SMA North Jakarta. This study uses a cross-sectional design. Respondents were adolescents aged 16-18 years as many as 89 people. Research respondents were selected by purposive sampling technique. Data analysis includes univariate and bivariate using Spearman's rank. The results of the univariate showed that high school students in North Jakarta often ate snacks (87.6%). The dish that is often ordered is fried chicken (87,6%). The snack food that is often ordered is french fries (37,08%). The most frequently ordered drink is tea (34,83%). Furthermore, they often used online food delivery (56.2%). The application that is often used is GoFood (70,79%) knowledge related to GGL consumption was dominated by moderate (62.9%). The results of the bivariate test showed a correlation between ordering online food delivery with frequency of snack (r = 0.219; p = 0.039). Meanwhile, there was no correlation between knowledge of GGL consumption and snack frequency (p = 0.179).
PENGARUH EMO DEMO TERHADAP PENGETAHUAN DAN SIKAP IBU SERTA KERAGAMAN MAKAN BALITA DI DESA LANGENSARI, BANTEN Haryono, Shelse Gustima; Maulida, Nursyifa Rahma; Ashari, Chica Riska
Jurnal Gizi dan Pangan Soedirman Vol 7 No 2 (2023): 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.2023.7.2.8933

Abstract

Factors influencing stunting is complementary feeding practices which related to dietary diversity. Dietary Diversity has been documented as an indicator of adequate intake and associated with nutritional status. Nutrition education are needed to provide information through increase the knowledge, attitude, and feeding practices. Emotional demonstration (EMO-DEMO) as a participatory intervention approach in conveying information has become a purpose of the study to see the effect of intervention in Langensari Village, Banten. Pre-experimental with one group pre-post-test was a design of this study. The sample of respondent was 50 mothers who had a children aged 6-59 months. Simple random sampling was a technical method in collecting sample. The Wilcoxon Rank test was used to see the effect of knowledge, attitudes and feeding practices before and after the intervention. The result showed that there were a significant difference on knowledge, attitude, and feeding practices before and after intervention (p=0.000). Dietary Diversity Scores as an indicator of feeding practices found that there was an increase in the median score. Before the intervention, only 3 food groups were consumed by the children and became 4 food groups after the intervention. Emo demo has an effect on changes in knowledge, attitudes, and behaviour. This approach not only provides health related information, but also evokes the respondent’s feelings and emotions. So that, emo demo was encouraging them to change the behaviour especially on feeding practices with using dietary diversity scores.
FAKTOR DETERMINAN YANG MEMPENGARUHI PEMBERIAN ASI EKSKLUSIF PADA IBU POSTPARTUM DI PUSKESMAS GATAK SUKOHARJO Mustikaningrum, Fitriana; Salsabila, Almeyda; Kisnawaty, Sudrajah Warajati; Firmansyah, Firmansyah
Jurnal Gizi dan Pangan Soedirman Vol 7 No 2 (2023): 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.2023.7.2.8974

Abstract

Some of factor that affect the exclusively breastfeeding are mother age, working status, mother’s education and postpartum anxiety. Postpartum anxiety could hamper the releasing of breast milk from mothers. The exclusively breastfeeding in Gatak Primary Health Center in Sukaharjo was still below the national target (38,1%). The aim of study was to analysed the determinant factor that could affect exclusive breastfeeding, including mother age, working status, education and postpartum anxiety of postpartum mother in the Gatak Primary Health Center, District of Sukoharjo, Central Java. This study was observational study with a cross-sectional approach. The sample size of this study was 70 mothers. The sample was taken using simple random sampling. Data on postpartum anxiety was obtained through interviews and the completion of the Postpartum Specific Anxiety Scale Research Short Form (PSAS-RSF) questionnaire. The data of the exclusive breastfeeding, mother’s age, occupation and education were obtained from interviews and questionnaire. The results showed there was no relationship between postpartum anxiety and breastfeeding patterns in the Gatak Primary Health Center, District of Sukoharjo, with p-value of 0.12 (p-value> 0.05), but there was relationship between mother’s age, and working status with exclusive breastfeeding with p value <0,05 in Gatak Primary Health Care Sukoharjo.
ANALISIS KANDUNGAN ZAT BESI DAN DAYA TERIMA ALMOND CRISPY DENGAN VARIASI SUBSTITUSI TEPUNG DAUN KELOR (Moringa oleifera) Oktafiani, Lirista Dyah Ayu; Aprilia, Sintia
Jurnal Gizi dan Pangan Soedirman Vol 7 No 2 (2023): 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.2023.7.2.9009

Abstract

The female body condition is declared anemic if the hemoglobin level is ˂12 mg/dL. Moringa leaf flour contains iron 28.2 mg/100 g so that it can be an alternative to overcome anemia of adolescent girls in substituting almond crispy. The purpose of this study was to analyze the iron content and acceptability of almond crispy with variations in moringa flour substitution of 0% (control), 5%, 10%, and 15%. This research design was quasi experimental and involved 30 adolescent girls as panelists. Iron content was analyzed using Kruskal Wallis and Mann Whitney tests and acceptability test using Friedman and Wilcoxon Sign Rank Test. The results of the analysis showed that there was a significant relationship between variables with more substitution of moringa flour, the iron content increased. The results of the analysis of the acceptability of moringa-substituted almond crispy on color, aroma, taste, and texture were most liked by 5% moringa flour substitution. Consumption of 12 pieces of almond crispy with 5% moringa flour substitution can fulfills 30.6% of the 2019 RDA of iron requirement for 1-time snacks in adolescent girls. Almond crispy meets the requirements in the aspects of odor, color, and taste according to SNI Biscuits 2973:2018.
KANDUNGAN GIZI DAN ORGANOLEPTIK BISKUIT SUBSTITUSI TEPUNG IKAN GABUS DAN TEPUNG DAUN KATUK SEBAGAI ALTERNATIF CAMILAN IBU MENYUSUI Nupitasari, Putri; Muhlishoh, Arwin; Ma’rifah, Bahriyatul
Jurnal Gizi dan Pangan Soedirman Vol 7 No 2 (2023): 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.2023.7.2.9289

Abstract

This study aims to determine the effect of substitution of snakehead fish flour and katuk leaf flour on the macronutrient content, iron and organoleptic properties of biscuits. This study used a completely randomized design (CRD) with ratio of snakehead fish flour and katuk leaf flour, namely: F1 (35%:10%), F2(40%:15%), F3 (45%:20%). Organoleptic tests included color, taste, texture, aroma and after taste by observation with 30 panelists. Nutrient content and Fe were analyzed using one way ANOVA and Duncan's further test. While the organoleptic was analyzed using Kruskal Wallis and Mann Whitney advanced test. Based on the test results for the nutritional content of biscuits, it was found that each successive formulation contained 8.63%, 7.12%, 7.77% moisture content, 2.31%, 2.64%, 2.89% ash content, 21.86% protein, 24.20%, 25.10%, 17.59% fat, 17.66%, 17.74%, carbohydrates 49.55%, 43.29%, 46.63%, iron 7.47%, 9.01%, 9.35%. Based on the organoleptic test of taste and after taste the most preferred is F2, the preferred color and taste is F3, while the texture is F1. The selected biscuit formulation is a substitute for snakehead fish and katuk leaf flour, namely F3. F3 meets the 11.5% AKG for protein and iron and can be claimed as a food source of protein and iron for lactating mothers 19-29 years (first trimester).

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