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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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KUALITAS PERMEN JELLY SARI BUAH PEPAYA (Carica papaya L.) DENGAN PENAMBAHAN EKSTRAK KELOPAK BUNGA ROSELLA (Hibiscus sabdariffa L.) Livia Adriana; Franciscus Sinung Pranata; Yuliana Reni Swasti
Jurnal Gizi dan Pangan Soedirman Vol 4 No 1 (2020): 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 | Full PDF (515.81 KB) | DOI: 10.20884/1.jgps.2020.4.1.2601

Abstract

Jelly candy is a favorite snack of various ages from children to adults because it has an attractive color, delicious aroma and taste, and a chewy texture. In this study, papaya juice (Carica papaya L.) was used as a base ingredient for making jelly candy because papaya is a fruit that is very easy to find and has a relatively cheap price. In order to improve the quality of the papaya jelly candy, roselle calyx extract (Hibiscus sabdariffa L.) was also added. Roselle calyx has been known to have high antioxidants because they contain anthocyanin pigments. The purpose of this study was to determine the effect of variations in the addition of roselle calyx extract to the papaya jelly candy. The experimental design in this study was a completely randomized design with variations in the addition of roselle calyx extract by 0% (control), 15%, 30%, and 45%. The parameters tested in this study include chemical, physical, microbiological, and organoleptic qualities. The results of the research that have been carried out show the addition of 45% roselle calyx extract can produce the best papaya jelly candy based on water content, total titrated acid, antioxidant activity, total anthocyanin, texture, color, and microbiological tests which include total plate count and numbers of yeast molds. Keywords : jelly candy, papaya juice, roselle calyx extract
FAKTOR YANG MEMPENGARUHI KONSUMSI SAYUR DAN BUAH REMAJA DI SMP NEGERI 238 JAKARTA Chika Meidiana Amelia; Adhila Fayasari
Jurnal Gizi dan Pangan Soedirman Vol 4 No 1 (2020): 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 | Full PDF (516.183 KB) | DOI: 10.20884/1.jgps.2020.4.1.2642

Abstract

Vegetables and fruit are generally food groups that are consumed by many people because many contains of benefits. Even though, in Indonesia consumption of vegetables and fruit still less than recommendation. The purpose of this research is to identify the factors affecting the consumption of vegetables and fruit adolescent at SMP NEGERI 238 Jakarta. This research uses design cross sectional and sampling using system random sampling that gets 107 students class VII, VIII, and IX in January 2020. The data obtained is based on the result of the questionnaire, form SQ-FFQ and Recall 24hour. Statistic data analysis used chi-square and logistic regression test. The result of this study indicate that adolescent who consumed vegetables and fruit according to recommendations per day are 24,3%. Bivariate result indicate there were significant relationship between self efficacy (p = 0,034), availability vegetables and fruit (p = 0,048), parental influence (p = 0,032), and there is no significant relationship between knowledge (p= 0,063). Multivariate result indicate there were signification relationship between knowledge, self efficacy, availability vegetables and fruit, and parental influence to consumption of vegetables and fruit, with highest OR value 5,634 on parental influence.
Hubungan Pola Konsumsi Karbohidrat Sederhana dan Karbohidrat Kompleks Dengan Kadar HbA1c Pada Penderita Diabetes Mellitus Tipe 2 Di Wilayah Kerja Puskesmas Kedawung 1 Kabupaten Sragen Puji hastuti puji hastuti
Jurnal Gizi dan Pangan Soedirman Vol 4 No 1 (2020): 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 | Full PDF (496.976 KB) | DOI: 10.20884/1.jgps.2020.4.1.1660

Abstract

Background : Prevalence of Type 2 Diabetes Mellitus (DM) is epidemiologically increasing worldwide. Simple carbohidrate consumption patterns and complex carbohydrates consumption patterns are the risk factors of Type 2 DM, which can increase blood glucose levels so that it will affect DM Type 2 control through HbA1c examination. This study aimed to determine the relationship between simple carbohydrate consumption pattern and complex carbohydrates with HbA1c levels . Methods : This was an observational research using cross sectional design with 40 subject, sample was selected by total sampling which conduct in April until June 2019 at Puskesmas Kedawung 1 area. This research used FFQ questionnaire as research instrument. HbA1c levels examined using spectrophotometer. Chi square was used as statistic analysis. Results : The statistical test results suggested that there was correlation between simple carbohydrate consumption patterns and HbA1c levels (p=0,000) and also there was correlation between complex carbohydrate consumption patterns and HbA1c levels . Conclusion : There was correlation between pattern simple carbohydrate consumption and complex carbohydrate consumption with HbA1c levels. Keywords : Diabetes Mellitus, Pattern consumption , carbohydrates , HbA1c levels
PENGARUH MODIFIKASI STANDAR MAKANAN NON DIET TERHADAP BIAYA MAKAN YANG TERBUANG PADA PASIEN GERIATRI KELAS III DI RSUP dr. SOERADJI TIRTONEGORO KLATEN Mawar Mawar Lestari; Friska Citra Agustia; Dika Betaditya
Jurnal Gizi dan Pangan Soedirman Vol 4 No 1 (2020): 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 | Full PDF (536.931 KB) | DOI: 10.20884/1.jgps.2020.4.1.2449

Abstract

THE EFFECT OF NON-DIET FOOD STANDARDS MODIFICATION ON WASTED FOOD COSTS IN CLASS III GERIATRIC PATIENTS AT RSUP dr. SOERADJI TIRTONEGORO KLATEN ABSTRACT Background: Decreasing food intake in geriatric patients due to physical and psychological conditions has an impact on the high percentage of food plate waste and wasted food costs. This study aims to determine the effect of non-diet food standards modification on the cost of food wasted on class III geriatric patients at RSUP dr. Soeradji Tirtonegoro Klaten. Methods: This experimental study used a post test only with control group design. The sample consisted of 34 people divided into 2 groups, the treatment group that received food standard modification and the control group that received food according to hospital standards. The food plate waste of each group was observed for 2 days using the Comstock visual estimation method. Wasted food costs were calculated by multiplying the percentage of food plate waste per menu item with food prices. The effect of non-diet food standards modification on wasted food costs was analyzed using the Mann Whitney test with a confidence degree of 95% (α = 0.05) Results: The average wasted food cost in the treatment group was Rp 2.806,34 and the control group was Rp 3.443,43. The results of the analysis of the effect of non-diet food standards modification on wasted food cost by the Mann Whitney test showed a p-value of 0.109 (> 0.05) Conclusion: There is no significant effect of non-diet food standards modification on wasted food costs in class III geriatric patients at RSUP dr. Soeradji Tirtonegoro Klaten.
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 | Full PDF (309.9 KB) | 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
KUALITAS KUE PUKIS DENGAN SUBSTITUSI TEPUNG KACANG MERAH (Phaseolus vulgaris) DAN TEPUNG BUAH SUKUN (Artocarpus communis) SEBAGAI SUMBER SERAT Odelia Yora Chrestella
Jurnal Gizi dan Pangan Soedirman Vol 4 No 2 (2020): 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 | Full PDF (432.813 KB) | DOI: 10.20884/1.jgipas.2020.4.2.3007

Abstract

Kue pukis adalah makanan yang dibuat dengan bahan dasar tepung gandum. Cara mengurangi penggunaan tepung gandum di Indonesia yaitu dilakukan substitusi tepung buah sukun (Artocarpus communis) dan tepung kacang merah (Phaseolus vulgaris L.) pada produk makanan. Tujuan substitusi tersebut adalah mengetahui pengaruh substitusi tepung terhadap uji kimia, uji fisik, uji mikrobia dan organoleptik. Metode percobaan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap dengan variasi tepung buah sukun dan tepung kacang merah yaitu 30% dan 10% (A); 20% dan 20% (B); 10% dan 30% (C); serta 0% (kontrol). Pukis kualitas terbaik menunjukkan kadar air 42,14%, kadar abu 1,55%, kadar protein 7,14%, kadar lemak 13,30%, kadar karbohidrat 35,87%, kadar serat kasar 11,68%, kadar serat pangan 6,57%. Pukis kualitas terbaik memiliki nilai tekstur kekerasan sebesar 261,67 g, hasil uji mikrobia angka lempeng total 4,09 log koloni/g dan angka kapang khamir 2,67 log koloni/g.
Penambahan Puree Bit ( Beta vulgari L.) Terhadap Kandungan Gizi Makro dan Kadar Serat Sosis Ikan Kembugn (Rastrelliger kanagurt L.) Ni Kadek Artiningsih
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 | Full PDF (265.396 KB) | DOI: 10.20884/1.jgipas.2021.5.1.3625

Abstract

The addition of beet puree can be used as a mixture to improve the quality of mackerel fish sausage (Rastrelliger kanagurt L.). Sausage with the addition of beet puree can be a healthy snack for school-age children with adequate macro nutrition and fiber content in mackerel sausage. In this study used a completely randomized design (CRD) including the formulation factor of mackerel and puree beet which consisted of 4 types of treatment repeated 3 times. The results of the analysis were statistically tested using ANOVA 5% and further tested using the Duncan test. The results showed that the use of puree beetroot had a water 71.20-76.66%, ash 1.72-1.81%, fat 9.36-9.61%, protein 9.27-15.80. % and fiber 1.28-1.91%. The contribution of serving 50 grams of sausage in all treatments can contribute to protein intake as much as 8.42-18.85% and fiber intake contributes 2.32-4.20% of the nutritional adequacy rate for school age children 7-12 years. Sausage with the addition of beet puree can be a healthy snack for school-age children with adequate macro nutrition and fiber content.
HUBUNGAN ASUPAN ZAT BESI, VITAMIN C, DAN KEBIASAAN SARAPAN TERHADAP KONSENTRASI BELAJAR DI SMA TAMAN MADYA 5 Isti Istianah
Jurnal Gizi dan Pangan Soedirman Vol 4 No 2 (2020): 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 | Full PDF (406.366 KB) | DOI: 10.20884/1.jgipas.2020.4.2.2769

Abstract

Konsentrasi merupakan suatu kemampuan untuk memfokuskan pikiran. Kekurangan asupan zat besi merupakan salah satu penyebab anemia yang akan berdampak mrnurunnya konsentrasi belajar, vitamin c juga berperan untuk membantu proses penyerapan zat besi. Sarapan pagi juga merupakan hal yang penting untuk meningkatkan konsentrasi karena merupakan pasokan energi untuk otak yang paling baik untuk berkonsentrasi. Penelitian ini bertujuan untuk mengetahui bagaimana hubungan antara asupan zat besi, vitamin c dan kebiasaan sarapan terhadap konsentrasi belajar di SMA Taman Madya 5. Penelitian ini menggunakan desain cross sectional. Sampel berjumlah 36 siswi kelas 10 dan 11 yang diambil dengan teknik purposive sampling pada bulan Februari 2020. Pengumpulan data dilakukan dengan melakukan tes konsentrasi menggunakan picture completion, melakukan survei konsumsi asupan zat besi dan vitamin c dengan metode SFFQ dan wawancara kebiasaan sarapan menggunakan kuesioner. Data dianalisis dengan menggunakan uji chi-square. Hasil penelitian menunjukkan tidak ada hubungan asupan zat besi terhadap konsentrasi belajar dengan nilai p-value 0,370, tidak ada hubungan asupan vitamin c terhadap konsentrasi belajar dengan nilai p-value 1,000 dan Ada hubungan kebiasaan sarapan terhadap konsentrasi belajar dengan nilai p-value 0,003.
Potensi Foodbar Bligo Sebagai Produk Pangan Darurat Athiefah Fauziyyah
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 | Full PDF (289.131 KB) | DOI: 10.20884/1.jgipas.2021.5.1.3860

Abstract

Penelitian ini bertujuan untuk mengkarakterisasi foodbar berbahan baku buah bligo yang ditinjau dari analisis fisikokimianya sebagai alternatif pangan darurat. Analisis yang dipakai antara lain uji proksimat yang terdiri dari uji kadar air, kadar abu, kadar lemak, kadar karbohidrat dan kadar protein. Uji fisik yang dilakukan menggunakan texture analyzer yang mengukur nilai kohesivitas dan nilai kekerasan. Foodbar bligo F2 dengan proporsi tepung bligo dan tepung kedelai sebesar 70:30% merupakan perlakuan yang paling mendekati syarat ideal sebagai pangan darurat dengan kandungan nilai gizi sebesar kadar karbohidrat 43,21%, kadar lemak 16,64%, kadar protein 13.65%, kadar air 5.50%, kadar abu 20,99%, nilai kekerasan dan kohesivitas sebesar 22294,3 gf dan 0.334%.
POTENTIAL OF BLACK TEA TO REDUCE FORMALDEHYDE LEVELS IN FRESH TUNA FISH (Auxis thazard) DURING IMMERSION TIME Wahyu Vera Wardani
Jurnal Gizi dan Pangan Soedirman Vol 4 No 2 (2020): 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 | Full PDF (549.358 KB) | DOI: 10.20884/1.jgipas.2020.4.2.3274

Abstract

Saponin in black tea is predicted having potential to reduce formaldehyde level in preserved fresh tuna (Auxis thazard) using formaldehyde. This research used experimental design, post-test only control group. Variables examined were formaldehyde level, organoleptic values (eye appearance, gill appearance, color, smell, and texture), and soluble protein level. Formaldehyde level was analyzed using Nash reagent by spectrophotometric method. Organoleptic value was conducted using questionnaire by 16 panelists. Soluble protein level was analyzed using Lowry reagent by spectrophotometry. Result showed significant difference between formaldehyde level in control and treatment gorup, but did not significantly difference between formaldehyde level that was immersed in water and black tea solution. Soluble protein level showed no significant difference between samples. There were significant differences in appearance and eye color, while there were no differences in gill appearance, smell and texture. The best treatment was samples immersed in black tea 1,5% for 90 minutes with average levels of formaldehyde 55,76 ug/g, soluble protein content of 0,042 mg/g, eyes appearance 1,59 (slightly white orange), the appearance of gills 2,41 (less crimson), 2,78 body color appearance (slightly orange white), the smell of 2,63 (pungent), the texture of 1,69 (slightly soft). Keyword : black tea, formaldehyde, saponin

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