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Perubahan pengetahuan penjamah makanan hotel setelah penyuluhan higiene perorangan Kusuma, Hapsari Sulistya; Pasanda, Amalia; Nugraheni, Kartika; Nissa, Choirun
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 6, No 1 (2017)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background : Personal hygiene food handlers in food processing is very important because with the application of good hygiene can minimize the possibility of food contamination. The personal hygiene can be influenced by some factors, for instance knowledge and behaviors of food handlers. Lack of knowledge, inappropriate behaviors towards personal hygiene can be changed by giving the right information. Objective : This study aims to determine differences in knowledge of food handlers before and after counseling.Methods : This was a quasi-experimental one group pretest posttest design. The sample of this study was 18 food handlers in Patra Jasa Hotel selected by total sampling method. Knowledge data obtained from the total score from the correct answer in the questionnaire. The data was analyzed using Wilcoxon test.Results : This study showed that the increases in knowledge of food handlers increased by 22%. Statistical analysis showed knowledge before and after nutrition extension (p = 0.001).Conclusions : there was difference in knowledge of food handlers before and after personal hygiene counseling.

Pengaruh diet dengan pengaturan indeks glikemik dan beban glikemik terhadap kadar glukosa darah atlet sepak bola remaja Siwi, Tabita Prawita; Dieny, Fillah Fithra; Fitranti, Deny Yudi
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 6, No 1 (2017)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background : Stability of blood glucose level is the important key of football match. Low Glycemic Load (GL) foods can decrease the metabolism change during postprandial time and during exercise. Objective : The purpose of this study was to know the effect ofÂ diet with arrangement Glycemic Index (GI) and GL on blood glucose level in young football athletes.Methods : Quasi experimental study on 21 male football athletes aged 14-18 years old at Pusat Pendidikan dan Latihan Pelajar (PPLP) Jawa Tengah. Subjects were divided into three groups : High GI with High GL diet (H-H) with GI=70 GL=47, Low GI with High GL diet (L-H) with GI=35 GL=22, and Low GI with Low GL diet (L-L) with GI=34 GL=6. Subjects fasted before intervention. Data collected were VO2max and body fat percentage, blood glucose level one hour after intervention (BGL 1), blood glucose level two hour after intervention (BGL 2), and blood glucose level after running exercised with distance 2.4 km (BGL 3). Bivariate analysis used Kruskall Wallis test.Results : All of groups have same characteristics of age, body fat precentage, and VO2max. There were significant effect of diet with arrangement GI and GL on BGL 1 and BGL 2 (p<0.05), there was no effect of diet with arrangement GI and GL on BGL 3 (p>0.05).Conclusion : Diets with arrangement Glycemic Index and Glycemic Load affected blood glucose level one hour and two hour after intervention. The increases of blood glucose level occured significantly in group that given low Glycemic Index and low Glycemic Load diet.

Pengaruh pemberian ekstrak kedelai hitam (Glycine soja.) berbagai dosis terhadap kadar glukosa darah, kadar insulin, dan HOMA-IR Kurniawati, Dewi M; Dharmana, Edi; Rachmawati, Banundari; Pemayun, Tjokorda Gde Dalem
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 6, No 1 (2017)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background: Obese is risk factor for abnormal glucose homeostasis and causes oxidative stress that can decrease insulin sensitivity resulting in hyperglycemia and hyperinsulinemia. Black soy bean contains anthocyanins and isoflavones, it is expected to reduce oxidative stress. Objective: Determine the effect of various dosage of black soybean extract (Glycine soja.) on blood glucose, insulin levels, and HOMA - IR in obese Sprague Dawley (SD) rats.Methods: True experimental study with randomized controlled pre test-post test design in male SD rats. Twenty four samples divided into 4 groups: control (K), 500 (P1), 750 (P2), and 1000 mg/kgBW (P3). Rats were induced to become obese with High Fat Sucrose Diet (HFSD) for 4 weeks then black soybean extracts were given for 2 weeks..Results: There was no difference in blood glucose before and after treatment (p> 0.05). There were differences on insulin levels in 500 (p = 0.012) and 750mg/kgBW (p = 0.020) doseges. There were differences on HOMA-IR in 500 (p = 0.043) and 750mg/kgBW (p = 0.028) dosages. There was difference in insulin levelsâ€™s difference (p = 0.009) between groups.Conclusion: There are differences on insulin levels and HOMA â€“ IR in 500 and 750 mg/kgBW dosages groups. However, there is no difference on blood glucose before and after black soybean extract treatment. The most decreased levels of blood glucose, insulin and HOMA- IR were in 750mg/kgBW dosage.

Faktor yang berhubungan dengan perilaku konsumsi buah dan sayur siswa SMP di Denpasar Rachman, Bella Nadya; Mustika, I Gede; Kusumawati, I. G. A Wita
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 6, No 1 (2017)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background : Adolescence is the transition from child to adulthood. Adolescents usually change their lifestyle, includes consumption patterns, because it is influenced by peersâ€™ environment. Adolescents nutritional needs are relatively large because of rapid growth and development process. One of the nutrition problems among adolescents is the lack of fruit and vegetable consumption that is influenced by internal and external factors.Objective : The purpose of this research was to know the relationship between attitude, nutrition knowledge, food preference, food availability, media exposure, and parents income with fruit and vegetable consumption behavior among SMPK 1 Harapan students. Methods : This study used cross sectional design and was conducted on April-May 2017. Subjects of this study were 85 grade VIII students selected by using simple random sampling. Information on attitude, nutrition knowledge, food preference, food availability, media exposure, and parentsâ€™ income were collected using questionnaire, while fruit and vegetables consumption behaviour were collected using semi quantitative food frequency questionnaire (SQ-FFQ).Results : The results of this study showed that most subjects has good fruit and vegetables consumption behavior (71.8%). There was a significant correlation betweenÂ fruit and vegetables consumption behaviour with attitude (p<0,01), nutrition knowledge (p<0.01), food availability (p<0.01), media exposure (p<0.01), and parents income (p<0.01), but not related with food preference (p = 0.55).Conclusion :This study indicated a significant relationship between attitude, nutritional knowledge, food availability, media exposure, and parents income with Â fruits and vegetables consumption behaviour.

Pengembangan pangan fungsional berbasis tepung okara dan tepung beras hitam (Oryza sativa L. indica) sebagai makanan selingan bagi remaja obesitas Adiari, Ni Wayan Lisa; Yogeswara, Ida Bagus Agung; Putra, I Made Wisnu Adhi
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 6, No 1 (2017)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background : Obesity is an excessive build up of fat in the body thus causing weight far above normal and it can improve the risk of degenerative dissease. Increasing food consumption of high protein, fiber and antioxidants couldÂ solve obesity problem. Soyabean milk waste product (okara) has high protein content but low economic value. Black rice flour has high antosianin, antioxidan and fiber. Functional food with main composition okara and black rice flour couldÂ be an alternative as aÂ functional food for this matter.Objective : To investigate right formulation of snack bar based on nutritional content andÂ sensory caracteristic for obese adolescent.Methods : This type of research is an experimental study using Complete Randomized Design with three treatments (Formula I, II, and III) and performed two replications (duplo). Nutritional value data between groupÂ was analyzed using Analysis of Variance (ANOVA) while sensory characteristic were tested by calculating hedonic quality test score.Result : Statistical analysis of nutritional content showed there were significantly different between group (p<0.05), but for antioxidants and phenolics levels and analysis of the sensory quality test were not significantly different (p>0.05). Formula I was most preferred and favored by the panelists with energy content 125.64 g, 9.89% water, 3.13% ash, 19.6% protein, 12.41% fat, 45.07% Carbohydrate, 16.44% total sugar, 15.58 % crude fiber, 208.35 mg/L GAEAC antioxidant, 1.01 mg/100 g anthocyanin and 61.05 mg/100 GAE phenolic.Conclusion : Formula I was the most preferred snack bar by panelist. This formula recommended for obese adolescent.

Zat gizi, massa lemak tubuh, dan tekanan darah pada wanita vegetarian dan nonvegetarian berusia 20-30 tahun Kirana, Stela Maris Adinda Budi; Murbawani, Etisa Adi; Panunggal, Binar
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 6, No 1 (2017)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background : Vegetarians tend to have a risk of underfat. Several studies have reported that vegetarians have lower fat and higher fiber intake, lower body fat mass and blood pressure than nonvegetarians. There are only few studies about those variabels in 20-30 year-old subject. Objective : To analyze the difference of nutrients intake, body fat mass, and blood pressure between 20-30-year-old vegetarian and nonvegetarian women.Methods : Cross-sectional study design in 26 vegetarian women and 26 nonvegetarian women who was selected by consecutive sampling. Nutrients intake were obtained by Semi Quantitative Food Frequency Questionaire (SQFFQ) and analyzed by Nutrisurvey. Body fat mass was measured using Bioelectrical Impedance Analysis (BIA). Blood pressure was measured using Mercury sphygmomanometer. Data were analyzed using Independent t-test and Mann-Whitney test.Result : There were 38.5% ofÂ vegetarians and 3.8% of nonvegetarians classified as underfat. There were 30.7% of vegetarians and 50% ofÂ nonvegetarians classified as prehypertension. There were difference in fat (p=0.005), saturated fatty acid (p=0.000), monounsaturated fatty acids (p=0.002), polyunsaturated fatty acids (p=0.043), fiber (p=0.000), potassium (p=0.000), magnesium (p=0.004); body fat mass (p=0.021); and sistolic blood pressure (p=0.004) between both of groups. There werenâ€™t difference energy intake (p=0.098), carbohydrate (p=0.207), protein (p=0.535), sodium (p=0.784), calcium (p=0.798), and diastolic blood pressure (p=0.799) between both of groups.Conclusion : Between vegetarian group and nonvegetarian group, there were difference in fat, saturated fatty acid, monounsaturated fatty acids, polyunsaturated fatty acids, fiber, potassium, magnesium intake; body fat mass; and sistolic blood pressure. However, there werenâ€™t diffference in energy, carbohydrate, protein, sodium, calcium intake, and diastolic blood pressure between vegetarian group and nonvegetarian groupÂ

Pengaruh pendidikan gizi terhadap pengetahuan, praktik gizi seimbang dan status gizi pada anak sekolah dasar Irnani, Hayda; Sinaga, Tiurma
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 6, No 1 (2017)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background : The prevalence of nutritional problem in school aged children was high, beside Indonesia has Nutritional Balance Guidelines. Socialization of this guidelines in nutrition education and nutrition practice to be applied is very important to do in school aged children.Objective: Analyze nutrition education effect on nutritional knowledge, nutritional practice and nutritional status in Elementary school children.Methods: This study used pra experimental with one group pretest-posttest design. This study was conducted in March â€“ April 2017 in SDN Paringin 2 South Kalimantan. Subjects consisted of 61 students that choosen purposively. The research divided into 4 phases. First phase was pretest, second phase were intervention and first post test of nutritional knowledge, third phase was observation of nutrtitional practice, and the last phase was post test.Result: Nutrition education increased the category of nutritional knowledge from poor to fair. Nutrition education did not increase nutritional practice significantly yet. Nutritional status showed changes in every category and most of the subjects were normal. The difference test showed that nutrition education has a significant difference on pre test and first post test of nutrition knowledge (p=0.000; p<0.05), energy intakeÂ (p=0.002; p<0.05), protein intake (p=0.001; p<0.05), and fat intake (p=0.007; p<0.05). The correlation test showed that there were no significant correlation between sujectsâ€™ characteristic with nutritional status and food consumption (p>0.05), nutritional knowledge with nutritional status and nutritional practice(p>0.05), except second post test of nutritional knowledge with fourth nutritional practice observation (p=0.001; p<0.05). Conclusions: There was an increased of nutritional knowledege from poor categorize to fair categorize after the intervention. There were increased and decreased on nutritional practice after intervention. There was no significant different of nutritional status before and after intervention.Â

Hubungan pengetahuan gizi, tingkat kecukupan zat gizi, dan aktivitas fisik dengan status gizi pada guru SMP Soraya, Dinah; Sukandar, Dadang; Sinaga, Tiurma
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 6, No 1 (2017)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background: The quality of human resources is a major factor necessary for the successful implementation of national development. Teachers have a very important role in the development of human resources in the field of education. Empirical evidence indicates quality of human resources determined from good nutritional status, and this is determined by nutritional knowledge, the amount of food intake consumed and the physical activity of a person.Objective: The aim of this study was to analyze the relationship between nutritional knowledge, nutritional adequacy level, and physical activity with nutritional status ofÂ teacher in SMPN 1 Dramaga Bogor. Methods: The research design used was cross sectional with total of 35 subjects. The data collected consist of data individual and family characteristic, nutritional status, food consumption, physical activity, fitness index, sporting habit, nutritional knowledge and general description of the school. The method of this research is most of the subjects (74.3%) is women with average age classified into middle adult to last adult. Result: Most of the subjects (68.6%) was government employeeÂ with average working time was 6 to 8 hours. Most of the subjects have nutritional status obesity chategorized (51.4%). Energy consumption level was classified as medium deficits, protein was low deficits, fats excessive and carbohydrates sufficient. The average level of physical activity on the weekend clasified low, whereas on the weekday classified medium. Most subjects have very low levels of fitness (71.4%) and their knowledge of nutrition was sufficient (74.3%). Conclusion: There was a significant possitive correlation between work time (p=0.023, r=0.384) and sporting habit with BMI (p=0.011, r=0.504).

Hubungan pola konsumsi minuman beralkohol terhadap kejadian hipertensi pada tenaga kerja pariwisata di Kelurahan Legian Jayanti, I Gusti Ayu Ninik; Wiradnyani, Ni Ketut; Ariyasa, I Gede
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 6, No 1 (2017)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background: Â The shift in lifestyle in tourism environment in Legian Village triggers alcohol consumption. Excessive consumption of alcoholic beverages will have an impact on long-term health of one of them increased levels of cortisol in the blood so that the activity of rennin-angiotensin aldesterol system (RAAS) increases and causes blood pressure to rise.Objectives: To determine the correlation between consumption patterns of alcoholic beverage with incidence of tourism labor hypertension in Legian. Methods: Design of crossectional study with sample of 87 tourism worker. Blood pressure measurement using Sphygmomanometer and stethoscope. The consumption pattern of alcoholic beverages is obtained by using the form of SQ-FFQ (Semi Quantitative Food Frequency Qualitiative).Results: The most common type of alcoholic beverage is beer with a percentage of 40.2%. A total of 48.3% of respondents consumed alcoholic beverages with a mild amount and as much as 56.3% of respondents often consumed alcoholic beverages. There was a significant correlation between beverage type and hypertension (rs = 0.433), total consumption and hypertension (rs = 0.566).Conclusion: There was a significant correlation between consumption pattern of alcoholic beverages with incidence of hypertension in tourism labor in Legian Village

Potensi yogurt kacang merah (Phaseolus vulgaris L) ditinjau dari sifat organoleptik, kandungan protein, lemak dan flavonoid Putriningtyas, Natalia Desy; Wahyuningsih, Siti
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 6, No 1 (2017)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background: Â Yogurt is one of fermented milk products. Yogurt can also be made from red beans milk (Phaseolus vulgaris L). Red beans milk has a better taste and flavor compared to the other legumes. Red beans are a good source of complex carbohydrates, protein, vitamin B, iron, calcium,phosphorus and also rich in fiber and flavonoids. Red beans yogurt is one of the innovations of fermented red beans products. Objective: This study was aimed to determine the differences of red beans yogurt on organoleptic properties, protein, lipid and flavonoid contents. Methods: The study was held in February- September 2017 at Microbiology Laboratory of Center for Food and Nutrition, Gadjah Mada University and Dietetic and Culinary Laboratory of Respati University, Yogyakarta. The study was experimental design using Completely Randomized research Design (CRD) with four treatments, each replicated two times. The formulation of yogurt were A (control from cow milk and 2% skim milk); B (red beans and 2% skim milk); C (red beans and skim milk with comparison 1:0.5); D (red beans and skim milk with comparison 1:1). Hedonic scale test form was used for measuring organoleptic properties, such as flavor, taste, texture, colour and overall organoleptic properties. Hedonic level was done by twenty semi trained panelist. The difference of organoleptic properties were analyzed by Kruskal-Wallis test and continued by Mann Whitney U test. Results: Flavor, color, taste,and texture and overall organoleptic properties between groups were significantly different; p=0.001 respectively. The protein, lipid and flavonoid content between groups were not significantly different; p= 0.083; 0.919; 0.083 respectively. Yogurt C was preferable with a ratio of skim milk to red beans of 1:0.5. The highest protein and fat content was found in yogurt D. The highest flavonoid was found in yogurt C.Â Conclusion: There were no differences in protein, lipid and flavonoid content but different in organoleptic properties.

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