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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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DAYA TERIMA DAN NILAI GIZI BISKUIT DENGAN SUBSTITUSI TEPUNG GARBANZO (Cicer arietinum L.) DAN PENAMBAHAN TEPUNG WORTEL Dewi, Arifa Mustika; Bahar, Asrul
Jurnal Gizi dan Pangan Soedirman Vol 8 No 2 (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.2024.8.2.12772

Abstract

Innovation has encouraged the development of snack products such as high-fiber biscuits by substituting garbanzo flour (Cicer arietinum L.) and the addition of carrot flour. This study aims to determine the effect of the substitution of garbanzo flour, the addition of carrot flour, and the interaction of the two factors on the acceptability of biscuits based on color, aroma, taste, and crunchiness, as well as the energy and fiber content contained in the best biscuit formula based on the acceptability test results. The research was conducted experimentally, using a two-factor Completely Randomized Design (CRD). The first factor was the substitution of garbanzo flour, and the second factor was the addition of carrot flour. An acceptability test was carried out with six biscuit recipes (F1 = 40% Garbanzo Flour, 10% Carrot Flour; F2 = 40% Garbanzo Flour, 20% Carrot Flour; F3 = 60% Garbanzo Flour, 10% Carrot Flour; F4 = 60% Garbanzo Flour, 20% Carrot Flour; F5 = 80% Garbanzo Flour, 10% Carrot Flour; F6 = 80% Garbanzo Flour, 20% Carrot Flour), which were subsequently analyzed using Two-Ways Annova for parametric statistics and Duncan’s Multiple Range Test. The Acceptability Test was conducted in Tangerang and Surabaya with 50 untrained panelists. The results of the study found that there was an effect of garbanzo flour substitution on color (p=0.003) and no effect on aroma (p=0.835), crispness (p=0.136), and taste (p=0.241); there was an effect on the addition of carrot flour on color (p=0.002), aroma (p=0.000), taste (p=0.000), and crispness (p=0.000); there was an influence on the interaction between the two on color (p=0.036), aroma (p=0.047), taste (p=0.000), and crispness (p=0.013). According to SNI 01-2973-1992 Biscuits and Nutritional Adequacy Rates, the best biscuit formula based on the acceptability test is the F3 formula biscuit product which meets the criteria for low energy of 271.40 kcal (maximum 400 kcal) and high fiber of 4.01 g (minimum 0.5) per 100 g of biscuit; The selling price of biscuits per package weighing 100 g containing 16 biscuits is Rp22,000.00.
ANALISIS PUCUK MEMENUHI SYARAT (PMS) DAN UJI ORGANOLEPTIK TEH HIJAU Jasmine, Tiara Adinda; Rahmadhia, Safinta Nurindra
Jurnal Gizi dan Pangan Soedirman Vol 8 No 2 (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.2024.8.2.12802

Abstract

Product quality is very important to ensure that the products produced are of high quality and safe for consumers. Therefore, product quality control is carried out on raw materials, namely qualified shoot analysis. In addition to ensuring the quality of raw materials, organoleptic testing is also carried out on the final product to assess the overall quality. The purpose of this study is to determine whether the quality control of green tea products is in accordance with the company's operational standards (SOP) or not. Qualified shoot analysis is carried out in accordance with the standards of PT Chakra Dewata Tea Plantation. There are 3 parameters, namely Qualified Shoots (PMS), Unqualified Shoots (PTMS), and Damaged. Organoleptic tests are carried out in accordance with the company's quality standards which refer to SNI 3945: 2016 green tea quality requirements. Organoleptic test quality characteristics include appearance, taste, liquor, and In Fussion parameters. The results of observations on the analysis of qualified shoots PMS parameters afdeling flat kiara has the highest average of 37.19%, PTMS afdeling gunung maud has the highest average of 62.97%, then damaged parameters with the highest average found in afdeling flat kiara which is 5.50%. The average grading results on BT #8033, SM 315, and Fanning 58 tea types are C/2.6/36/c; C/2.7/37/c; and C/2.8/38/c, respectively.
HUBUNGAN POLA KONSUMSI INHIBITOR, ENHANCER ZAT BESI DAN FAKTOR LAINNYA DENGAN KEJADIAN ANEMIA REMAJA PUTRI DI SMPN 2 GUNUNGSINDUR BOGOR Alifiah, Nursyifa; Sugiatmi, Sugiatmi
Jurnal Gizi dan Pangan Soedirman Vol 8 No 2 (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.2024.8.2.12804

Abstract

Anemia is a significant nutritional issue faced by many developing countries, including Indonesia. Anemia can lead to decreased concentration and developmental disorders, negatively impacting the academic performance and quality of life of adolescent girls. This study aims to analyze the relationship between inhibitor and enhancer iron consumption patterns and other factors with the occurrence of anemia in adolescent girls at SMPN 2 Gunungsindur Bogor. This research is quantitative research with the design of a cross-sectional study. The sample consisted of 72 adolescent girls selected through proportional simple random sampling. The data analysis was conducted with univariate tests and bivariate test with Chi-square. The Result found the prevalence of anemia among adolescent girls at SMPN 2 Gunungsindur was 43.1%. The study found significant relationships between anemia occurrence and consumption patterns of inhibitor iron (p=0,000), consumption patterns of enhancer iron (0,000), nutritional status (p=0,000), knowledge about anemia (p=0,023), and family income (p=0,024). Therefore, additional efforts is needed to increase awareness and knowledge among adolescent girls about anemia by implementing healthy dietary behavior and paying attention to adequate nutritional intake.
NUTRITIONAL STATUS OF BAROMA RICE IN DIFFERENT COOKING METHODS Akmalia, Hafidha Asni; Febriana, Asri; Pranatami, Dwimei Ayudewandari; Adawiyah, Putri Rabiatul
Jurnal Gizi dan Pangan Soedirman Vol 8 No 2 (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.2024.8.2.12808

Abstract

Rice is one of the staple foods which is the main source nutrition such as carbohydrates, vitamins, minerals, protein, fat and fiber. The various rice cultivars that have been developed have different nutritional variations so that they provide choices according to the wishes of the community. This study aims to compare the profile of the compound content of Baroma rice in different cooking methods. Baroma rice was chosen in the study because the test for the content of compounds had never been carried out considering that the rice cultivar is a new type. The nutrients such as total protein, total fat, total sugar, starch, and calories were measured in the cooking method using stove and magic com with a completely randomized design and repeated 3 times. The results were analyzed using unpaired t-test analysis for the effect of different cooking methods. The result showed that magic com cooking increases fat and protein content while stove cooking elevates calories, starch, and total sugar.
PERBANDINGAN AIR KELAPA DAN JUS SEMANGKA TERHADAP TINGKAT KEBUGARAN ATLET BASKET REMAJA SMA NEGERI 3 SAMARINDA Wijdaniah, Anis; Utami, Riana Pangestu; Mulyani, Rieska Indah
Jurnal Gizi dan Pangan Soedirman Vol 8 No 2 (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.2024.8.2.12962

Abstract

The purpose of this study was to evaluated the impact of giving coconut water and watermelon juice on fitness level athletes fitness. This research used a Quasi Experimental Design with a pre- and post-test design with 22 teenage basketball athletes from SMA Negeri 3 Samarinda as subjects. The treatment is given to provide 200 ml of coconut water every 15-20 minutes during a moderate intensity training session for 3 consecutive days. Measurement of fitness levels was carried out by measuring the athlete's VO2max. VO2max was measured using the Bleep Test method at the beginning and the end of treatment. The results of the bivariate analysis using the Wilcoxon statistical test showed that giving coconut water to the fitness level of teenage basketball athletes from SMA Negeri 3 Samarinda had a significant effect with a p-value of 0.011 (p <0.05). and giving watermelon juice had a significant effect on the fitness level of teenage basketball athletes from SMA Negeri 3 Samarinda with a p-value of 0.024 (p <0.05). The results of the bivariate analysis using the Mann Whitney statistical test showed that there was no difference in the fitness level of teenage basketball athletes from SMA Negeri 3 Samarinda in the coconut water treatment group and the watermelon juice treatment group with a p-value 0.607 (p>0.05).
PENGARUH PEMBERIAN SMOOTHIES PISANG (Musa paradisiaca) DAN KURMA (Phoenix dactylifera L.) SEBELUM LATIHAN TERHADAP KELELAHAN OTOT PADA ATLET BELA DIRI DI SKOI SAMARINDA Putri, Birgita Andrea; Utami, Riana Pangestu; Mulyani, Rieska Indah
Jurnal Gizi dan Pangan Soedirman Vol 8 No 2 (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.2024.8.2.13150

Abstract

Muscle fatigue was very influential on the performance of athletes during training and competition. Muscle fatigue occured due to activities that require more energy in a short time. Bananas and dates contain carbohydrates and potassium are high enough to be used to provide energy quickly and store muscle glycogen reserves. This study aims to determine the impact of banana smoothies on the index of muscle fatigue in athletes. This study used Quasi-experimental design of pre-posttest control group design. The subjects were martial arts athletes SKOI Samarinda totaling 42 people. The treatment given was to give as much as of date banana smoothies as 200 ml 60 minutes before post-test testing. Measurement of muscle fatigue index using Test Running - based Anaerobic Sprint Test (RAST). Giving date banana smoothies significantly affected the muscle fatigue index of martial arts athletes SKOI Samarinda (p<0.05). The results of bivariate analysis using Mann - Whitney test showed that there was a significant difference in muscle fatigue index of martial arts athletes SKOI Samarinda between the water treatment group and the treatment group of date banana smoothies after treatment (p<0.05). Intervention of date banana smoothies proved to be effective in preventing muscle fatigue in martial arts athletes.
PERBEDAAN SIKAP, PENGETAHUAN DAN ASUPAN GIZI PASIEN KARDIOVASKULER SETELAH DIBERIKAN EDUKASI DENGAN MEDIA VIDEO ANIMASI DAN LEAFLET “CINTAI JANTUNGKU” DI RSUD SITI FATIMAH AZ-ZAHRA PALEMBANG Rivaldi, Rizky Achlaq; Susyani, Susyani; Podojoyo, Podojoyo
Jurnal Gizi dan Pangan Soedirman Vol 8 No 2 (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.2024.8.2.13185

Abstract

If the heart and blood vessels are disturbed, the body will also feel the effects. Cardiovascular disease is a disorder that occurs in the heart and blood vessels, which is quite common in society. Cardiovascular diseases include coronary heart disease, heart failure, hypertension, and stroke. To enhance knowledge and attitudes regarding cardiovascular diseases, one way to do so is through education. It is known that there is a difference in the impact of education using animated video media and leaflets on the knowledge, attitudes, and intake of cardiovascular patients at Siti Fatimah Az-Zahra Regional General Hospital. The type of research used is quantitative research employing a quasi-experimental design with a pretest and posttest arrangement for two groups. The results of this study indicate that there are differences in the average values before and after the intervention in knowledge (p=0.000), attitudes (p=0.000), protein intake (p=0.006), fat intake (p=0.000), and carbohydrate intake (p=0.000). However, there was no significant difference in average energy intake before and after the intervention (p=0.245). It can be concluded that there are differences in knowledge, attitudes, and nutritional intake among cardiovascular patients at Siti Fatimah Az-Zahra Regional Hospital.
PENGARUH PENAMBAHAN BUBUK DAUN ALPUKAT (Persea americana Mill) TERHADAP KARAKTERISTIK PUDING Wahyuningtias, Dini; Antarini, Anak agung Nanak; Agustini, Ni Putu
Jurnal Gizi dan Pangan Soedirman Vol 8 No 2 (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.2024.8.2.13330

Abstract

Pudding is a dessert made from food ingredients consisting of jelly, milk, sugar and water which are prepared by boiling. Adding avocado leaf powder to making pudding to increase functional food diversity. This research aims to determine the effect of adding avocado leaf powder on the organoleptic characteristics of pudding and to increase the levels of flavonoids and crude fiber. Experimental type with Randomized Block Design (RAK), 5 treatments and 3 repetitions. Treatments P1, P2, P3, P4, P5 were given the addition of 1% , 1.5% , 2% , 2,5% , 3% avocado leaf powder. The results of organoleptic testing showed that the addition of different avocado leaf powder had a significant effect on color 2.96 – 3.97 (neutral – liked), aroma 3.14 – 4.11 (neutral – liked), taste 2.42 – 3, 98 (neutral - like), texture 3.39 – 4.04 (neutral – like), overall acceptability 2.83 – 3.94 (neutral – like), color quality 1.58 – 2.04 (pale green – green old) and texture quality 2.18 – 2.60 (rather dense – dense). The more addition of avocado leaves powder, the higher flavonoid and fiber level will increase. The addition of avocado leaf powder to treatment P2 (1.5%) was the best treatment seen from the average organoleptic value, namely organoleptic color with an average value of 3.76 (like), aroma 3.68 (like) and taste 3.57 (neutral), texture 3.90 (like), overall acceptance 3.52 (neutral), color quality 2.20 (light green), texture quality with an average value of 2.22 (slightly dense) and taste quality 2.31 (slightly sweet)., with a flavonoid content of 48.08 mg/ 100g and a crude fiber content of 3.37% bb.
FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN NOCTURIA PADA PENYANDANG DIABETES MELITUS TIPE-2 Syarifah, Muflihatus; Subardjo, Yovita Puri; Farida, Farida
Jurnal Gizi dan Pangan Soedirman Vol 9 No 1 (2025): 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.2025.9.1.3552

Abstract

People with Type-2 Diabetes Mellitus have many complaints of nocturia (waking up to urinate at night). Nocturia increases mortality associated with the risk of falling. This study to determine factors associated with nocturia in people with type 2 diabetes. The type of research is an online observational survey with a cross-sectional design. Data characteristics respondents and nocturia were obtained via google forms. Intakes of caffeine, fluids, and fruit, with a questionnaire recall 1x24 h and a diet high in saturated fat, high protein, and vegetables with a Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ) by telephone interview. Consecutive sampling obtained 71 respondents. Statistical test with chi-square and logistic regression. 36.6% respondents with type-2 diabetes had complaints of nocturia. The majority were <60 years old (83.1%), female (60.56%), and had type-2 diabetes <10 years (70.4%). Patients with high caffeine intake (25.35%), high fluid intake (45.07%), and high fruit intake (30.99%). Dietary pattern with high protein (43.66%), high saturated fat (39.44%), and low vegetable (67.61%). Variable age, caffeine intake, and fluid intake had Odds Ratio 3.1, 2.8, and 2.1 respectively. There is no relationship between the variables studied and nocturia. Factors that tend a risk for nocturia are age, caffeine intake, and fluid intake.
FAKTOR-FAKTOR PENENTU KETAHANAN PANGAN DI WILAYAH URBAN KAMPUNG MAKASAR, JAKARTA TIMUR Ashari, Chica Riska; Salsabila, Nur Cantika
Jurnal Gizi dan Pangan Soedirman Vol 9 No 1 (2025): 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.2025.9.1.11676

Abstract

Food security is a condition of sufficient food availability for everyone at all times and every individual who has access to obtain it, both physically and economically. Many households experience food insecurity, due to unequal ability to access food and lack of food availability in households caused by poverty. The occurrence of food insecurity can be influenced by several factors, including low socio-economic status, the level of food consumption, especially energy and protein, which will have an impact on the lack of diversity of food consumed. This research aim to see the relationship between socio-economic status, levels of energy and protein consumption and coping strategies on food security. This research is a quantitative study with a cross sectional design and analyzed using the Chi-Square test. The sample was determined using simple random sampling and a sample of 81 housewives aged 25-45 years were obtained. Data collection was carried out using the HFIAS questionnaire, RCSI, 2x24 hour Recall and interviews. The results showed that 66% of respondents experienced food insecurity, which shows that there is a relationship between recent education (p = 0.000), knowledge (p = 0.000), employment (p = 0.000), income (p = 0.000), level of energy and protein consumption (p = 0.000) with Food Security in Makasar Village, East Jakarta. The research results also show that there is no relationship between Coping strategy (p = 1,000) and food security in Makasar Village, East Jakarta. It was found that there is a strong relationship between food security and education, knowledge related to nutrition, employment, income, and levels of energy and protein consumption.

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