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Hery Winarsi
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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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SNACK BAR TINGGI SERAT DAN ANTIOKSIDAN BERBAHAN DASAR UBI JALAR UNGU DAN BERAS HITAM SEBAGAI ALTERNATIF SELINGAN PENDERITA DIABETES MELITUS Aurelia, Lutvica Cery; Ma'rifah, Bahriyatul; Muhlishoh, Arwin
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.2023.7.2.9413

Abstract

Type 2 diabetes mellitus is a metabolic disorder characterized by hyperglycemia due to decreased insulin secretion by pancreatic β-cells that requires dietary regulation to control blood glucose levels. Snack bars based on purple sweet potato flour and black rice flour which have high fiber and antioxidant content can be used as an alternative snack food for people with type 2 diabetes mellitus. The purpose of the study was to determine the nutritional content, dietary fiber content, antioxidants content and organoleptic properties of snack bars. This research was experimental with a completely randomized design (CRD) with three comparisons of formulation purple sweet potato flour: black rice flour and 3 repetitions. The results of the nutritional content were analyzed with the Anova test and continued with the Duncan test. While the organoleptic properties were analyzed by Kruskal Wallis test and continued by Man Whitney test. The selection of the selected formulation for snack bar products using the ratio (50%: 50%) from the results of the nutritional content test and organoleptic test. The results of the study show that F3 (70%:30%) snack bar is the selected formulation with nutritional content 100 g, namely energy 425 kcal, protein 13.80 g, fat 21.38 g, carbohydrates 44.23 g, dietary fiber 11.81 g and antioxidants 52.28% with less favorable organoleptic acceptance. The selected snack bar can be claimed as high dietary fiber and antioxidants food.
EFEKTIVITAS PEMBERIAN JELLY PORANG (Amorphophallus Muelleri) KOMBINASI JAMBU BIJI (Psidium Guajava) TERHADAP KADAR KOLESTEROL LDL PADA PASIEN HIPERKOLESTEROLEMIA Darni, Joyeti; Wahyuningsih, Retno; Suhaema, Suhaema; Heryanto, Denisse
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.2023.7.2.9427

Abstract

Hypercholesterolemia sufferers tend to be experienced at the age of 45-59 years and over 60 years. Hypercholesterolemia is caused by several factors, namely lifestyle, diet and physical activity. Guava and Porang tubers are one alternative to lower LDL cholesterol levels. Combination guava porang jelly is a snack made from porang flour and guava which is high in fiber and vitamin C. This study is an experimental quasy research. The subjects of the study amounted to 20 people consisting of 10 treatment groups and 10 control groups. The data collected were the intake of fat, fiber and vitamin C obtained by the method of recall of food consumption 1x24 hours before and during the intervention 4 times. Examination of LDL cholesterol levels using the CHOD-PAP method. Data were tested with the Mann-Whitney test to look at the effect of treatment on LDL cholesterol levels between the control group and the intervention group. The treatment group of LDL cholesterol levels before and during the study also decreased by 19,5 mg/dl while the control group by 7,7 mg/dl. There was no significant difference in LDL cholesterol levels after the intervention. However, there was a decrease in LDL cholesterol levels decreased by 19,5 mg/dl in the treatment group and 7,7 mg/dl in the control group.
FAKTOR YANG BERHUBUNGAN DENGAN KONSUMSI FAST FOOD PADA MURID SMA BUDHI WARMAN 1 JAKARTA TIMUR Mardiyah, Sarah; Shabrina, Nurul
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.2023.7.2.10106

Abstract

Fast Food is a type of practical food that contains high levels of fat, sodium, sugar, and energy. However, it’s low in vitamins and fiber. The aim of research is to determine the factors associated with fast food consumption among students at SMA Budhi Warman 1 East Jakarta in 2023. The research location at Budhi Warman 1 High School, East Jakarta. The research time in August 2023. This research is a quantitative study with a cross sectional research design. The research population is 180 students with a total sample of 137 samples. The sampling technique uses stratified random sampling. Sources and types of primary and secondary data. Data analysis used univariate and bivariate with the chi square test. Univariate results: frequent fast food frequency 65%, lack of nutritional knowledge 62,8%, peer influence 62,8%, negative attitude 70,1%. Meanwhile, the bivariate results showed that there was a relationship between nutritional knowledge, peer influence, and attitudes towards fast food consumption (p value <0,001). This research recommends that can better understand about snacks and healthy foods that are good for consumption.
HUBUNGAN ASUPAN ENERGI, PROPORSI MAKAN MALAM, DURASI TIDUR, DAN AKTIVITAS FISIK DENGAN KEJADIAN GIZI LEBIH PADA GURU DI PERGURUAN MUHAMMADIYAH RAWAMANGUN Qorirah, Salsabila; Rahayu, Leni Sri
Jurnal Gizi dan Pangan Soedirman Vol 8 No 1 (2024): 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.2024.8.1.10508

Abstract

The problem that will be studied in this study is about the relationship between energy intake, dinner proportion, sleep duration, and physical activity with the incidence of excess nutrition in Muhammadiyah Rawamangun College. This research uses a type of quantitative research with a cross-sectional design. The population in this study were teachers at SD 24, SMP 31, and SMA 11 Muhammadiyah Rawamangun. Using a total sampling technique with a total sample of 61. Data collection was collected directly, namely in the form of anthropometric measurements, 2x24-hour food recall interviews, filling out sleep duration and physical activity questionnaires. Univariate data will be presented in tabular form. Bivariate data analysis technique with chi-square. Based on the results of the research, it was found that there was a relationship between energy intake (P=0.000), sleep duration (P=0.002), and physical activity (P= 0.000) with the incidence of overnutrition and conversely, there was no relationship between the proportion of dinner energy (P=0.378) with the incidence of overweight. In conclusion, energy intake, sleep duration, and physical activity are related to the incidence of overnutrition, but there is no relationship between the proportion of dinner and the incidence of being overweight among teachers at the Rawamangun Muhammadiyah College.
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK SAGU DENGAN SUBTITUSI TAPIOKA DAN BUBUR RUMPUT LAUT (Eucheuma cottonii) Lestari, Endang; Maherawati, Maherawati; Rahayuni, Tri
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.2023.7.2.10615

Abstract

Sago is a source of carbohydrates that has the potential to be used as a raw material for processed foods such as crackers. Crackers are a food that people like because they crunchy and can be used as a snack or complementary to the main daily menu. Improving the quality of sago crackers can be done by subtituting tapioca and seaweed pulp, which will provide more swelling power and higher protein levels. This research aims to determine the effect of subtituting tapioca and seaweed slurry on the physicochemical and organoleptic characteristics of sago crackers and determine the formulation that produces the best sago crackers. The design used was a Randomized Block Design (RBD) with one factor (p) ,consisting of 6 treatment levels and four replications. The results showed that subtituting tapioca and seaweed porridge affected the swelling power, water content, ash content, and protein content of sago crackers but did not affect the fat and carbohydrate content. The subtitution of tapioca and seaweed slurry produced the best physicochemical and organoleptic properties in the formulation of sago starch: tapioca: seaweed slurry (70:5:25) with swelling power of 76.78%, water content of 7.06%, ash content of 2.86%, fat content 12.88%, protein content 0.56%, carbohydrate content 77.72%, color 3.47 (like-very like), aroma 2.97 (dislike-like), taste 3.57 (like -like very much), crispness 3.73 (like-very like) and overall likeability 3.67 (like-very like).
HUBUNGAN KONSUMSI PANGAN TINGGI INDEKS GLIKEMIK DENGAN KEJADIAN OBESITAS SENTRAL PADA DEWASA MUDA Tarisshania, Reyna; Setyaningsih, Aryanti
Jurnal Gizi dan Pangan Soedirman Vol 8 No 1 (2024): 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.2024.8.1.11305

Abstract

Obesity is among the world's top 10 health problems and the top five in developing countries like Indonesia. The prevalence of central obesity based on Basic Health Research in 2018 was 31%. This means that more than a quarter of people aged ≥15 years were centrally obese in 2018. Factors that influence obesity are the habit of eating high index glycemic food, fast food, less physical activity, and socioeconomics. This research aims to determine the relationship between high glycemic index food consumption with the incidence of central obesity in young adults. The research method used a cross sectional approach. The sample of 108 respondents was obtained using proportional random sampling technique. Data were collected by measuring hip waist circumference, body weight and height, while for glycemic index intake using modified FFQ (Food Frequency Questionnaire). Bivariate analysis used the contingency coefficient test analysis method with a significance level of 5%. The prevalence of central obesity in young adult was 56 (51.9%), young adult who often consume food with a high glycemic index were 84 young adult (77.8%). There is a relationship between high glycemic index food consumption and the incidence of central obesity in young adults (p = 0.001). There was a correlation between high glycemic index food consumption with incidence of central obesity in young adults.
HUBUNGAN ANTARA ASUPAN CAIRAN HARIAN DAN MINUMAN ISOTONIK DENGAN TINGKAT HIDRASI ATLET NON-ELITE UKM SEPAK BOLA DI UNIVERSITAS NEGERI SURABAYA Noor, Rossi Alysia; Pratama, Satwika Arya; Dini, Cleonara Yanuar; Bahar, Asrul
Jurnal Gizi dan Pangan Soedirman Vol 8 No 1 (2024): 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.2024.8.1.11317

Abstract

The purpose of this study was to describe the amount of daily fluid intake, isotonic drinks, hydration, physical activity, and to determine the relationship between fluid intake with isotonic drinks on the hydration level of non-elite athletes. This study applied cross-sectional design with total sampling method on 25 non-elite football athletes. The instruments used was SQFFQ Beverages for daily fluid intake and isotonic drinks, IPAQ shortform for physical activity levels, and Urine Specific Gravity (USG) for hydration levels. The results of this study found that the average fluid intake of athletes was less (3468.81±1330.34 ml), less isotonic drink intake (548±243.82 ml), hydration level is minimal dehydration (1018.20±7.05 g/dl), and high physical activity level (3009.52±1275.86 MET-minutes/week). Daily fluid intake and hydration levels had a significant relationship (r=0.657, p=0.000), and the relationship between isotonic drinks and hydration level its also significant (r=0.561, p=0.004). The amount of daily fluid intake and isotonic drinks had a significant relationship with athletes' hydration levels.
PENGARUH SUBSTITUSI TELUR KEONG MAS (Pomacea canaliculata L.) TERHADAP KADAR PROTEIN, KALSIUM DAN KALIUM PADA KUE BOLU Kurniati, Wenny Dwi; Panjaitan, Petni Nauli Br.; Hardiansyah, Angga
Jurnal Gizi dan Pangan Soedirman Vol 8 No 1 (2024): 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.2024.8.1.11473

Abstract

So far, golden snail eggs have not been widely used as a processed food ingredient. Meanwhile, golden snail eggs contain various minerals and nutrients including protein, calcium and potassium. Sponge cake is one of several processed snacks that are often consumed and liked by people in Indonesia. Sponge cake has a delicious taste and quite economical selling value. One way to use golden snail eggs is by substituting chicken eggs with golden snail eggs (Pomacea canaliculata L.) in sponge cakes. The aim of this research is to determine the results of organoleptic tests as well as the protein, calcium and potassium content of sponge cake substituted with golden snail eggs. This experimental research used a completely randomized design (CRD). Golden snail eggs can be used as an ingredient in making sponge cakes. There were 5 treatments carried out to substitute golden snail eggs, namely 0 g (A0), 15 g (A1), 25 g (A2), 35 g (A3) and 50 g (A4). First, the golden snail eggs are washed, mixed with chicken eggs, vanilla, granulated sugar and developer, then stirred until evenly mixed. After the dough has risen, add sweetened condensed milk, vegetable oil, water and wheat flour and stir until evenly mixed. The finished dough is put into a baking dish then steamed for 40 minutes until cooked. The organoleptic test results showed significant differences in taste and texture parameters. Sample A1 was preferred by panelists, with a score of color (4,07), aroma (3,63), taste (4,17), texture (3,77) and acceptability (3,90), and contained protein of 5,40%, calcium 409,77% and potassium 73,72%.
HUBUNGAN TINGKAT PENGETAHUAN TENTANG ANEMIA PADA STATUS GIZI DAN KADAR HEMOGLOBIN REMAJA PUTRI DI DESA BANTARSARI, BOGOR, JAWA BARAT Wuryanti, Sri; Asiah, Nur; Marsiati, Himmi
Jurnal Gizi dan Pangan Soedirman Vol 8 No 1 (2024): 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.2024.8.1.11497

Abstract

Based on Basic Health Research (Riskesdas) in 2018, the prevalence of anemia in adolescent was 32%. Anemia in teenage girls have negative impacts on pregnancy in the future. This study was to find out the knowledge of anemia and nutrition, the percentage of anemia, whether there were relationship between the knowledge about anemia and nutritional status, and the relationship between the knowledge about anemia and hemoglobin levels in teenage girls in Bogor. This research was a cross sectional study. Data were collected by filling out questionnaires, anthropometric measurements and hemoglobine levels. The subjects were female students, 12 to 20 years from 2 schools at Bantarsari Village, Bogor, December 2022. It was found that 25 subjects (22.1%) had poor nutritional status, 23 subjects (20.4%) suffered from anemia and the majority of research subjects had fairly good knowledge (92.9%). In the Bivariate test, a significant relationship was found between the level of knowledge of research subjects and the level of anemia (P = 0.009) and a significant relationship was obtained between the level of knowledge of research subjects and nutritional status (P = 0.003). Therefore it is important to increase the knowledge of teenage girls about anemia.
PERAN CITRA TUBUH, FAKTOR SOSIAL EKONOMI, KUALITAS KONSUMSI PANGAN DAN HUBUNGANNYA DENGAN KEJADIAN KEK PADA WANITA USIA SUBUR DI KECAMATAN MENES KABUPATEN PANDEGLANG Fauziah, Firli Isda; Ashari, Chica Riska
Jurnal Gizi dan Pangan Soedirman Vol 8 No 1 (2024): 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.2024.8.1.11653

Abstract

Chronic energy deficiency (CED) is a condition resulting from prolonged or chronic lack of food intake, especially energy and protein, and is characterized by Mid-upper Arm Circumference (MUAC) < 23.5 cm. The CED can occur due to low socio-economic status and dissatisfaction with the body, which will affect the lack of variety of food consumed. This research aims to see the relationship between socio-economic status, quality of food consumption and body image on the incidence of CED among women of reproductive age (WRA) in Menes District, Pandeglang Regency. This research is quantitative research with a cross sectional design, and analyzed using the Chi Square test. The sample was determined using purposive sampling and obtained 123 respondents. Data collection was carried out by measuring MUAC, 2x24 hour recall and interviews using socioeconomic status questionnaires, women dietary diversity score (WDDS) and Body Shape Questionnaire (BSQ-16). The results of the study showed that 29.3% of respondents experienced CED, which shows that there is a relationship between recent education (p = 0.036), income (p = 0.009), and body image (p = 0.005) with the incidence of CED among WRA in Menes District, Pandeglang Regency. The research results also show that there is no relationship between nutritional knowledge (p = 0.106), employment (p = 0.364), and quality of food consumption (p = 0.392) with the incidence of CED among WRA in Menes District, Pandeglang Regency. The conclusion of this research is that the incidence of KCED in WRA can be influenced by education, income and body image.

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