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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 276 Documents

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FAKTOR- FAKTOR YANG BERHUBUNGAN DENGAN PENURUNAN NAFSU MAKAN PADA PASIEN GAGAL GINJAL KRONIK YANG MENJALANI TERAPI HEMODIALISIS (Studi Kasus di RSUD Prof. Dr. Margono Soekarjo) umi faza; Dyah Umiyarni Purnamasari; saryono yono
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 aim of this study was to determine factors associated with diminished appetite in CKD patients undergoing hemodialysis therapy. This study is an observational analytic research with cross sectional design. Population of this study was CKD outpatients undergoing hemodialysis therapy in July- August 2016 in Prof. Dr. Margono Soekarjo Hospitals. Amount of 58 subjects taken by consecutive sampling. Appetite, sex, age, length of hemodialysis, frequency of nausea/vomiting, and depression were measured using questionnaire. Subjects who diminished appetite were 58,6%. More than half subjects were male (56,9%). Amount of 84,5% subjects were adults (19-59 years), 63,8% undergoing hemodialysis >1year, 39,7% experienced nausea/ vomiting and 53,4% were depression. Based on Chi-Square Test/ Fisher Exact Test, diminished appetite significantly associated with length of hemodialysis (p=0,041), frequency of nausea/vomiting (p=0,014), and depression (p=0,002). Dominant factors affected diminished appetite were depression and length of hemodialysis. Diminished appetite in CKD patients undergoing hemodialysis therapy associated with length of hemodialysis, frequency of nausea/vomit, and depression. Keyword : appetite, chronic kidney disease, hemodialysi Abstrak Penelitian ini bertujuan untuk mengetahui faktor- faktor yang berhubungan dengan penurunan nafsu makan pada pasien Gagal Ginjal Kronik (GGK) yang menjalani terapi hemodialisis. Penelitian ini merupakan penelitian analitik observasional dengan pendekatan cross sectional. Populasi dari penelitian ini adalah pasien GGK rawat jalan yang menjalani terapi hemodialisis pada bulan Juli- Agustus 2016 di RSUD Prof. Dr. Margono Soekarjo Purwokerto. Sebanyak 58 subjek diambil dengan cara consecutive sampling. Nafsu makan, jenis kelamin, usia, lama hemodialisis, frekuensi mual/muntah, dan depresi diukur menggunakan kuesioner. Responden yang mengalami penurunan nafsu makan sebanyak 58,6%. Lebih dari separuh responden (56,9%) berjenis kelamin laki- laki dan 84,5% responden berusia dewasa (19-59 tahun). Sebanyak 63,8% responden menjalani hemodialisis >1tahun. Responden yang mengalami mual/muntah berat sebanyak 39,7% dan 53,4% mengalami depresi. Berdasarkan analisis bivariat menggunakan Uji Chi- Square/ Fisher Exact diperoleh hasil bahwa nafsu makan berhubungan secara signifikan dengan lama hemodialisis (p=0,041), frekuensi mual/ muntah (p=0,014), dan depresi (p=0,002). Faktor dominan yang mempengaruhi penurunan nafsu makan adalah depresi dan lama hemodialisis. Penurunan nafsu makan pada pasien GGK yang menjalani terapi hemodialisis berhubungan dengan lama hemodialisis, frekuensi mual/muntah, dan depresi. Kata kunci : gagal ginjal, hemodialisa, nafsu makan

HUBUNGAN PENGETAHUAN DENGAN PERILAKU HIGIENE PENJAMAH MAKANAN DI INSTALASI GIZI RSUD DR. SOESELO SLAWI Dwi Putri Indriany
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

Food management in hospital where hygiene and sanitarian become basic principles in nutrition installation and support patients healing process. The research aims to determine the correlation between knowledge of food handlers and the behavior of food handlers in nutrition installation of RSUD dr. Soeselo Slawi. This quantitative research uses a cross sectional approach. The research subjects were food handlers in the Nutrition Installation of RSUD dr. Soeselo Slawi with total 23 people. The bivariate analysis used in the study was the Rank Spearman test. The results of the study indicate that knowledge of food handlers in RSUD dr. Soeselo Slawi appertain to good 60,9% and good hygiene behavior 39,1%. The age characteristics of food handlers are mostly 40-49 years old with total 11 people, female 19 people, majority education level of high school or SMK 14 people, and length of work >10 years 16 people. the results of the Spearman rank test, p value 0,510 was obtained. because p value >0,05; then H0 accepted, meaning there are no correlation between knowledge with hygiene behavior of food handler in nutrition installation at RSUD dr. soeselo slawi. Keywords : Knowledge, hygiene behavior, food handler, nutrition installation.

EFEKTIFITAS PELATIHAN PEER EDUCATOR TERHADAP PENINGKATAN PENGETAHUAN, KETERAMPILAN DAN PERUBAHAN SKOR BODY IMAGE REMAJA PUTRI SMAN 4 PURWOKERTO Rima Sumayyah Ahmad; Erna Kusuma Wati
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

Body image is one of the causes of eating behavior deviates in addition to genetic factors and low self confidence. Knowing the effectiveness of peer educators training in improving the knowledge, skills and scores of body image of young women in SMAN 4 Purwokerto. This study used a quasi-experimental design with one group pretest posttest. The study was conducted in SMA Negeri 4 Purwokerto. Samples were 39 young women and were aken by purposive sampling. The results of statistical tests using the Wilcoxon test was obtained grades A Sym. Sig. (2-tailed) = 0.000 (<0.05) in all study variables means statistically there are differences in knowledge of body image, peer educator knowledge, body image score and skills of young women SMAN 4 Purwokerto significant before and after training. Peer educators training is effective in improving knowledge, skills and scores of body image of young women in SMAN 4 Purwokerto

PEMAHAMAN MENGENAI DIET GLUTEN FREE CASEIN FREE (GFCF) SERTA PENERAPANNYA PADA ANAK AUTIS TINGKAT SEKOLAH DASAR DI SLB C YAKUT PURWOKERTO yukika fatma; Hery Winarsi; Dyah Umiyarni Purnamasari
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 objective of this study was to access an understanding about Gluten-Free Casein-free Diet (GFCF) and its application in autism children in special need school C Yakut Purwokerto. This study uses qualitative research methods, descriptive depth interviews with 6 key informants and 11 informants support. The results showed that the mother initially did not understand and know about the GFCF diet. After got information from therapy, physician, psychologist and school teacher, they understanding of GFCF diet with is proved by mothers already know what foods must be limited. But the mother has not been able to implement a GFCF diet in everyday life as evidenced by the child is still often eat foods made from flour and milk. This is also evidenced in the form Food Frequency Quetionnaire Qulitative. Mother's level of understanding about the GFCF diet has been good, but from the 6 main informant could not do GFCF diet properly and strictly. Keywords: Autism, Diet Gluten Free Casein Free, Flour and milk ABSTRAK Sekitar 60% penyandang autis mempunyai gangguan sistem pencernaan akibat alergi makanan. Gangguan sistem pencernaan ini mengakibatkan terjadinya kebocoran usus (Leaky Gut). Dampak leaky gut pada autis menyebabkan produksi hormon sekretin terhambat. Sebagai akibat, protein susu sapi (casein) dan gandum (gluten) tidak dapat dicerna dengan sempurna, karena protein tersebut tidak berubah menjadi asam amino tetapi menjadi peptida yang seharusnya dibuang lewat urin, akan tetapi pada anak autis peptida ini diserap kembali oleh tubuh dan masuk ke otak dan diubah oleh reseptor opioid menjadi morfin. Untuk itu anak autis harus membatasi asupan makanan dari gluten dan kasein, agar tidak membuat anak hiperaktif dan tantrum. Tujuan penelitian ini adalah mengetahui gambaran pemahaman ibu mengenai diet GFCF serta sejauh mana ibu menerapkan diet tersebut pada anaknya. Penelitian ini menggunakan metode penelitian kualitatif, jenis deskriptif dengan wawancara mendalam kepada 6 informan utama dan 11 informan pendukung. Hasil menunjukkan bahwa ibu pada awalnya tidak memahami dan mengetahui mengenai diet GFCF. Setelah mendapatkan informasi dari terapi, dokter, psikolog dan guru sekolah ibu menjadi paham mengenai diet GFCF dengan dibuktikan ibu sudah mengetahui makanan apa saja yang harus dibatasi. Namun ibu belum bisa menerapkan diet GFCF di kehidupan sehari-hari yang dibuktikan dengan anak masih sering mengonsumsi makanan berbahan dasar tepung dan susu. Hal ini juga dibuktikan dalam form Food Frequency Quetionnaire (FFQ) Qulitative. Tingkat pemahaman ibu mengenai diet GFCF sudah baik, namun dari 6 informan utama belum bisa melakukan diet GFCF dengan baik dan secara ketat. Kata Kunci : Autis, Diet Gluten Free Casein Free, tepung dan susu

DEVELOPMENT OF BISCUITS FOR PREGNANT WOMEN ANEMIA USING MOCAF-GARUT SUPPLEMENTED BY MORINGA LEAVES AND CHICKEN LIVER Adani Taqiyyah Nur Zaman
Jurnal Gizi dan Pangan Soedirman Vol 3 No 1 (2019): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Background: Iron deficiency anemia (IDA) is often suffered by pregnant women. Preventive action by giving iron tablet during pregnancy had been performed with unsatisfying result. Kelor leaves has micro nutrient substance that is needed by pregnant women. This study aims to develop additional food product such as mocaf (Modified cassava flour)-arrowroot biscuit that’s supplemented with kelor (Moringa Oleifera) leaves and chicken liver with high level iron and protein as well as sensory characteristics that can be accepted in pregnant women. Methodology: This study used Random Groups Design. There were two factors tested; they were, the proportion of mocaf : arrowroot (P), 80:20 (P1); 75:25 (P2); 70:30 (P3) and the comparison of kelor leaves : chicken liver (K), 50% addition to total flour, 25% : 25% (K1); 35% : 15% (K2). There were 6 treatment combinations repeated four times until 24 samples were obtained. Chemistry variable analysis used F-test (95%) and then continued with Duncan’s Multiple Range Test (DMRT) 5%, sensoric variable used Friedman Test and then continued with Double Compare Test 5%. The best treatment combination used Effectivity Index Test. Result: The best treatment combination was P3K1, in which biscuit had proportion of the composite of mocaf : arrowroot 70:30 and the comparison of kelor leaves : chicken liver 25%:25% with energy value 460.35 kkal/100g; water content 4.40% bb; gray value 1.76% bk; protein level 6.09% bk; fat content 17.71% bk; carbohidrat content by difference 74.43% bk and iron level 9.89 mg. Conclusion: Second trisemester pregnant women anemia could be given eleven biscuits and for third semester pregnant women anemia could be given sixteen biscuits in a day to fulfil the iron need. Key words: Iron Deficiency Anemia, Pregnant women, PMT biscuit, mocaf, Kelor leaves (Moringa Oleifera), Arrowroot flour, Chicken liver.

The Effect of Addition of Ginger Extract and Kencur Extract on the Physicochemical Properties of Instant Temulawak and the Sensory Properties of the Beverage Aisyah Tri Septiana
Jurnal Gizi dan Pangan Soedirman Vol 3 No 2 (2019): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

AbstrACT Temulawak has health benefits, but it is sensationally less favored because it is bitter and has an unpleasant odor, so that in its processing often other spices such as ginger and kencur are added. Temulawak can be processed into temulawak instant drink. This study aims to determine the effect of the concentration of ginger extract (0%, 15%, 30%) and kencur (0%, 15%, 30%) on the physicochemical properties of temulawak instant and sensory brewed drinks. Physicochemical measurements were carried out by analyzing the water content and density of cages of temulawak instant drink. Sensory analysis included color, aroma, spicy taste, sweetness, flavor and likeness. The results showed that the addition of ginger and kencur extract tended to increase water content. The addition of ginger extract and kencur up to 15% increase the flavor and preference of ginger drink. The best combination of the addition of ginger extract and kencur extract was obtained in the treatment of adding ginger extract 15% and the concentration of galingale extract 15% with physicochemical properties of powder drink: water content of 5.20% bb and kamba density of 0.608 g / ml. color 3.24 (brownish yellow); 2.68 spicy flavor (approaching somewhat spicy); sweetness level 3,4 (somewhat sweet); flavor 3.51 (close to tasty); fondness 3.43 (few likes).

PERBEDAAN ASUPAN ZAT GIZI PASIEN HEMODIALISA DI RSUD dr. DORIS SYLVANUS PALANGKA RAYA fretika utami dewi
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

ABSTRACT Background: Hemodialysis is a catabolic process (breakdown of complex compounds into simpler compounds) in which amino acid removal and protein synthesis depletion occurred. Objective: To investigate differences in nutritional intake of hemodialysis patients at RSUD dr. Doris Sylvanus Palangka Raya. Research Methodology: This research is an observational research with Pre-post design. Purposive sampling technique was employed on 13 PGK patients who undertake weekly hemodialysis at RSUD dr. Doris Sylvanus Palangka Raya. Data of protein, sodium, potassium and oral intakes were obtained by interview and 24-hour food recall for 2 consecutive days of pre and post hemodialysis. BM photo book was used during interview and food recall. Data were analyzed using paired t-test. Result of the study: Most of samples were female (92%), ranged at 46-67 years old, graduated from elementary school and not working. Bivariate test showed p value of protein, sodium, potassium and fluid intakes were 0.022, 0.382, 0.075 and 0.836, respectively. Hemodialysis aims to restrain uremia, excessive fluid and electrolyte imbalance that occur in end-stage renal failure patients. Hemodialysis may increase survival rate of patients as it is effectively removing fluids, electrolytes and metabolites. Conclusion: There was a significant difference in protein intake and insignificant differences in sodium, potassium and fluid intakes of pre and post hemodialysis patients at RSUD dr. Doris Sylvanus Palangka Raya.

HUBUNGAN ANTARA STATUS GIZI DAN TINGKAT ASUPAN ZAT GIZI DENGAN SIKLUS MENSTRUASI PADA REMAJA PUTRI DI KECAMATAN KEDUNGBANTENG KABUPATEN BANYUMAS Dita Noviyanti; Endo Dardjito
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..

SUBSTITUSI TEPUNG AMPAS KELAPA DALAM PEMBUATAN BROWNIES KUKUS TERHADAP SIFAT ORGANOLEPTIK DAN NILAI GIZI Septiani Septiani; Nur hiyanah
Jurnal Gizi dan Pangan Soedirman Vol 3 No 2 (2019): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

The utilization of coconut pulp flour in the food product making is still very limited. This research to analyze brownies that are distuited coconut pulp flour against nutritional value. This research is an experimental research with level of substitution of wheat flour with coconut pulp flour as treatment. There are 3 treatments, that is F1 (55% wheat flour and 45% coconut pulp flour), F2 (45% wheat flour and 55% coconut pulp flour) ad F3 (35% wheat flour and 65% coconut pulp flour). Formula results selected from the organoleptic test who is F1 with comparison 55:45 continued with result proximate test that obtained water rate, ash rate, fat, protein, carbohydrate and fiber in way continue that 23,88%, 1,91%, 7,39%, 5,78%, 61,04 and 1,82%. The conclusion of this research is that have differences (p <0.05) between the formula result to water rate, ash rate, protein, carbohydrate and fiber.

FORMULASI TIWUL DAN BERAS INSTAN TINGGI PROTEIN MENGGUNAKAN TEPUNG UBI KAYU-TEPUNG LEMBAGA JAGUNG DENGAN PENAMBAHAN KONSENTRAT PROTEIN KEDELAI friska citra agustia
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 objective of the present study was to improve the tiwul quality especially its protein content by formulating instant tiwul using corn germs flours and soy protein concentrate. We conducted a factorial randomized trial. The treatment factors consisted of product shape (instant tiwul dan instant rice), proportion of cassava - corn germ flour (100:0, 90:10, 80:20, 70:30) and presentation of soy protein concentrate (0%, 10%, 20% dan 30%).The result showed that instant tiwul made of cassava flour-corn germ flour of 70:30 w/w and soy protein of 3% w/w was higher in protein and fat content than that of instant tiwul made of cassava flour without substitution of corn germ flour and without supplementation of soy protein, i.e. 6.06% and 1.14%, respectively for protein content and 1.66% and 0.39%, respectively for fat content. Besides the shape of product (tiwul and instant rice) not affected protein and fat content. Their coefficient rehydration were high, ranged 2 – 4. In general, their sensory characteristics of cooked instant tiwul were good (rather chewy texture, and good in flavor, aroma, and color). Keywords: Cassava flour, corn germ flour, instant tiwul, soy protein concentrate Abstrak Tiwul adalah makanan tradisional (agak kenyal, makanan seperti nasi yang dibuat dari tepung ubi kayu) mengandung protein yang rendah dan biasanya memiliki karakteristik fisik yang rendah. Tujuan penelitian adalah meningkatkan kualitas tiwul terutama kandungan proteinnya dengan formulasi tiwul instan menggunakan tepung lembaga jagung dan konsentrat protein kedelai. Penelitian menggunakan rancangan acak kelompok dengan 3 faktor yaitu bentuk produk (tiwul instan dan beras instan), proporsi tepung ubi kayu dan tepung lembaga jagung (100:0, 90:10, 80:20, 70:30) dan persentase konsentrat protein kedelai (0%, 10%, 20% dan 30%). Hasil menunjukkan tiwul instan yang terbuat dari tepung ubi kayu-tepung lembaga jagung 70:30 b/b dan konsentrat protein kedelai 3% mengandung protein dan lemak lebih tinggi dari tiwul yang terbuat dari tepung ubi kayu tanpa substitusi tepung lembaga jagung dan tanpa suplementasi konsentrat protein kedelai yaitu 6,06% dan 1,14%, berturut-turut untuk kandungan protein dan 1.66% dan 0.39%, berturut-turut untuk kadar lemak. Sedangkan bentuk produk tiwul (tiwul maupun beras instan) tidak mempengaruhi kadar protein dan kadar lemaknya. Tiwul memiliki koefisien rehidrasi cukup tinggi, berkisar 2 – 4. Secara umum, tiwul instan memiliki karakteristik sensori yang baik (tekstur agak kenyal, dan flavor, aroma, dan warna yang baik). Kata kunci : tiwul instan, tepung ubi kayu, tepung lembaga jagung, konsentrat protein kedelai

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Hery Winarsi

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jurnalgizisoedirman@unsoed.ac.id

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+6221-621122

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jurnalgizisoedirman@unsoed.ac.id

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Street of Dr. Soeparno, Karangwangkal, Purwokerto, Banyumas, Central Java, 53123 Indonesia

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Kab. banyumas,

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