cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
AMALIA RAHMAH
Contact Email
ghidzamediajournal@gmail.com
Phone
+6282336431771
Journal Mail Official
ghidzamediajournal@gmail.com
Editorial Address
Jl. Proklamasi No 54 Gresik, 611111 Fakultas Kesehatan
Location
Kab. gresik,
Jawa timur
INDONESIA
GHIDZA MEDIA JURNAL
Published by Universitas Muhammadiyah Gresik
ISSN : 27158934     EISSN : 27165108     DOI : 10.30587/ghidzamediajurnal.v3i1
Core Subject : Health, Science,
Earth & Planetary Sciences Immunology & microbiology Medicine & Pharmacology
Ghidza Media Journal adalah jurnal ilmiah yang memfasilitasi publikasi dari disiplin ilmu gizi. Ghidza Media Journal diterbitkan oleh Program Studi Gizi, Fakultas Kesehatan, Universitas Muhammadiyah Gresik. Artikel-artikel yang dipublikasikan di Ghidza Media Journal meliputi hasil-hasil penelitian ilmiah di bidang gizi klinik dan dietetik, gizi masyarakat, gizi olahraga, gizi institusi, dan ilmu pangan terkait gizi. Artikel yang dimuat di Ghidza Media Journal adalah artikel yang telah melalui proses penelaahan oleh Mitra Bestari. Keputusan diterima atau tidaknya suatu artikel di jurnal ini menjadi hak dari Dewan Penyunting berdasarkan rekomendasi dari Mitra Bestari.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 84 Documents
 1   2   3   4   5 
PENGARUH PROPORSI TEPUNG UBI KUNING, MOCAF, TEPUNG KACANG KEDELAI TERHADAP GIZI MAKRO, SERAT, DAN NILAI SENSORI SNACK BAR Ayu - Qoriah
Ghidza Media Jurnal Vol 2 No 2 (2021): Ghidza
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v2i2.3083

Abstract

Yellow yam flour, mocaf and soybean flour are sources of complex carbohydrates with high fiber. The purpose of this study was to determine the effect of the proportions of yellow yam flour, mocaf, and soybean flour on the levels of macronutrients, crude fiber, and sensory snack bar products. The research method used an experimental design with a completely randomized design consisting of 1 control formula (F0) and 3 treatment formulas (F1, F2, and F3). The research data were analyzed using the ANOVA test and Duncan's further test. The organoleptic test used consumer panelists with 30 panelists whose results were analyzed using the Kruskal Wallis test. The results of the chemical test of macronutrients and crude fiber content were different from the P-value sig. < 0.05. The protein content of code F0, F1, F2 and F3 is 5.40 g; 7.98 g; 8.35 g; 8.60 g. The fat content is 14.91 g; 15.36 g; 15.97 g; 16.12 g, the carbohydrate content is 54.05 g; 52.89 g; 52.80 g; 52.50 g, the crude fiber content is 1.24 g; 3.77 g; 4.19 g; 4.61 g. Even though, the results of the hedonic test for each formulation (F0, F1, F2 and F3) for the color and taste parameters there are differences with the asym sig value of the parameter being 0.00. Though, the aroma and texture parameters there is no difference with the asymp value. Sig 0.12 and 0.09. The most preferred mean rank on the snack bar is the formula F0 (74.61), the preferred treatment formula is F3 (58.65).
Relationship of family role and consumption pattern with gout arthritis disease prevention behavior in geriatri Ade Rafita Kurniati; Eka Srirahayu Ariestiningsih; Dwi Novri Supriatiningrum
Ghidza Media Jurnal Vol 2 No 1 (2020): Ghidza
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v2i1.2236

Abstract

Background: The geriatri are an age group that gets more attention in the world of health, this is because the geriatri are vulnerable to various diseases. One of the diseases that are still widely experienced by the geriatri and still relatively high in Indonesia is gout arthritis or gout. Implementing gout arthritis prevention behavior with encouragement and support from the role of the family, as well as always maintaining the consumption pattern of preventative foods and triggers uric acid can reduce the risk of gout arthritis disease in the geriatri. Aim: To analyze the relationship of family roles and consumption patterns with the prevention behavior of gout arthritis in the geriatri. Method: This research uses quantitative analysis with observational analytical research type and Cross Sectional approach. The research was conducted at the Elderly Police Health Center Manyar Gresik Regency. The population of poly geriatri visitors as many as 88 geriatri. The subjects were taken by 52 seniors using purposive sampling techniques that took into account inclusion and exclusion criteria. The data was collected through interviews using family role questionnaires, FFQ (Food Frequency Questionnare) and gout arthritis prevention behavior. Data analysis using Spearman Rank test, Multiple Correlation test and Multiple Linear Regression test. Results: Based on bivariate analysis with spearman rank test shows that there is a meaningful or significant relationship between family role (p= 0.000), consumption pattern (p< 0.05) with gout arthritis prevention behavior and with multiple correlation test shows that there is a meaningful relationship between family role, consumption pattern with gout arthritis prevention behavior (p= 0.001). Analysis of mulitivariate tests with multiple linear regression tests showed the most influential variable was the role of the family (p= 0.000). Conclusion: There is a relationship between the role of the family and consumption patterns with the prevention behavior of gout arthritis in the geriatri. However, the role of the family is more related to disease prevention behavior in the geriatri. Nutrition education to geriatri patients and their families is very necessary as a source of information to prevent gout arthritis in the geriatri in Gresik Regency Manyar Health Center.
Hubungan Pengetahuan Gizi Ibu Dan Pola Konsumsi Balita Dengan Status Gizi Balita Di Wilayah Kerja Puskesmas Manyar Kabupaten Gresik Ika Nuzuliyah; Dwi Faqihatus Syarifah Has; Eka Srirahayu A
Ghidza Media Jurnal Vol 1 No 1 (2019): Ghidza
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v1i1.1078

Abstract

ABSTRACT The purpose of this study was to analyze the correlation between knowledge of mother's nutrition and consumption patterns of toddlers to nutritional status. This research is an analytic observational research with cross sectional approach. Samples were taken as many toddlers using simple of random sampling. The Data collected using questionnaires knowledge of nutritional, FFQ (Food Frequency Questionnaire) and nutritional assessments through measurements of body weight and age. Data were analyzed by using Chi Square Test and Linier Regretion Test. The Result showed a significant correlation between knowledge of mother's nutrition (p = 0.008) and consumption patterns of children under five (p = 0.017) to nutritional status. Analysis multivariate test showed the relate variable was the consumption pattern of children under five (p = 0.032). The conclutions there nutritional status were influenced the consumption patterns of toddlers. Keywords: Knowledge, consumption patterns, nutritional status, children under five ABSTRAK Tujuan. Penelitian ini bertujuan untuk menganalisis hubungan antara tingkat pengetahuan gizi ibu dan pola konsumsi balita dengan status gizi balita. Penelitian ini merupakan jenis penelitian Observasional Analitik dengan pendekatan Cross Sectional. Sampel diambil sebanyak 100 balita dengan menggunakan purposive sampling. Data dikumpulkan melalui wawancara dengan menggunakan kuesioner pengetahuan gizi, kuesioner FFQ (Food Frequency Quesionare) dan penilaian status gizi melalui pengukuran berat badan dan umur. Analisa data menggunakan uji Chi Square dan uji Regresi Linier. Hasil penelitian menunjukkan bahwa terdapat hubungan yang signifikan antara pengetahuan gizi ibu (p= 0,008) dan pola konsumsi balita (p= 0,017) dengan status gizi balita. Analisa uji multivariat menunjukkan variabel yang paling berpengaruh adalah pola konsumsi balita (p= 0,032). Kesimpulan dari penlitian ini yaitu masalah status gizi yan terjadi pada balita lebih dipengaruhi oleh pola konsumsi balita. Kata kunci : Pengetahuan, pola konsumsi, status gizi, balita
HUBUNGAN PENGETAHUAN GIZI, AKTIVITAS FISIK DAN ASUPAN ZAT GIZI DENGAN STATUS GIZI PADA REMAJA DI SMK KECAMATAN GRESIK Farradyna Dias Novianty; Desty Muzarofarus Sholikhah; Heri Purnama Pribadi
Ghidza Media Jurnal Vol 3 No 1 (2021): Ghidza
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v3i1.3087

Abstract

Background: Indonesia has three burdens of nutritional problems (triple burden), especially in adolescents, namely stunting, wasting and obesity as well as micronutrient deficiencies. East Java Province, the prevalence of obese adolescents aged 13-15 years is 13.3% and aged 16-18 years is 11.3%. Especially in Gresik Regency, the prevalence of thin adolescents aged 16-18 years is 9.41%, fat adolescents are 15.74% and obese adolescents are 7.47%. The problem of undernutrition and overnutrition, especially in adolescents can have a very bad impact on the sufferer. Objective: To analyze the level of nutritional knowledge, physical activity and nutrient intake with adolescents nutritional status of high school in Gresik District. Method: This research is a purposive sampling research with cluster sampling design. Respondents as many as 98. Data on respondent identity, knowledge of nutrition, physical activity and nutrient intake were taken through interviews with a questionnaire guide (Nutrition Knowledge, GPAQ and Recall). Antropometric data obtained through direct measurements. Statistical analysis was carried out bivariately with the Spearman Rank test ang multivariate with the Multiple Discriminant test. Result: The result of BMI/U are 73.5% good nutrition and 17.3% over nutrition. There is no relationship between nutritional knowledge and nutritional status (p value 0.323 > 0.05), there is no relationship between physical activity and nutritional status (p value 0.772 > 0.05), there is no relationship between nutrient intake and nutritional status (p value > 0.05). There is no relationship between knowledge of nutrition, physical activity, nutrient intake and nutritional status because the sig. value in the multiple discriminant test is > 0.05. Conclusions: There is no relationship between nutritional knowledge and nutritional status, there is no relationship between physical activity and nutritional status, there is no relationship between nutrient intake and nutritional status and there is no relationship between knowledge of nutrition, physical activity, nutrient intake and nutritional status.
FAKTOR RESIKO WANITA OBESITAS PADA STATUS SOSIAL EKONOMI MENENGAH KE BAWAH Dwi Novri Supriatiningrum
Ghidza Media Jurnal Vol 2 No 2 (2021): Ghidza
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v2i2.3078

Abstract

The prevalence of obesity is higher in women than in men. Based on the 2018 Riskesdas, the prevalence of obesity in women is 29.8% compared to men’s 14.7%. Obesity occurs due to many factors, mainly due to imbalance of energy or food intake with energy expenditure. This research is to determine LDL cholesterol, HDL, triglyceride, and body fat composition. The research design used in this study is a cross-sectional study design that aims to analyze obesity levels of LDL cholesterol, HDL, triglycerides, and fat composition with obesity. The mean fasting blood sugar level is 1.12 ± 0.33 mg / dl, mean blood sugar 2 hours PP 1.24 ± 0.44 mg / dl, the average HDL cholesterol level is 1.71 ± 0.47 mg / dl, the average LDL cholesterol level 1.53 ± 0.51 mg / dl, mean triglyceride cholesterol level 1.88 ± 0.49 mg / dl, mean blood pressure 1.59 ± 0.88 mmHg and mean fat composition 4.82 ± 0, 39% BB. Twenty-four percent of obese women have blood sugar levels above normal values. Fifty-three percent of obese women have LDL cholesterol levels above normal values. Six percent of obese women have high cholesterol levels. Each six percent of obese women have stage 1 hypertension and stage 2 hypertension. Eighty-two percent of obese women have a fat composition in the very risk category.
PEMANFAATAN TEPUNG BEKATUL TERHADAP SIFAT SENSORI DAN KIMIA PRODUK COOKIES Nofia Sofianti; Dwi Novri Supriatiningrum; Sutrisno Adi Prayitno
Ghidza Media Jurnal Vol 1 No 2 (2020): Ghidza
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v1i2.2165

Abstract

Rice bran is the outer layer of rice that is released during milling and contains nutrients that is fiber, carbohydrates, protein and vitamin B complex which can be used as additional ingredients in making cookies. This study aims to determine the effect of rice bran substitution on the sensory and chemical properties of cookies products. The research design used was a completely randomized design (CRD) with 4 replications, Organoleptic test was analyzed by Friedman test and chemical test was analyzed by ANOVA and followed by LSD test. Organoleptic test results show that there is an effect of rice bran substitution on sensory properties including color, aroma, taste and texture of rice bran cookies, indicating that H0 is rejected and H1 is accepted. The best results were found in substitution (30%) and the lowest was in substitution (50%). The results of chemical test analysis showed that the highest protein content was in the treatment (50%) bran of 8.19 g, the highest carbohydrate content in the treatment (100%) of flour was 78.70 g, the highest level of vitamin B1 showed treatment (50%) of bran flour was 1.35 mg, while in the fiber test the highest value was obtained in the treatment (50%) of bran flour of 11.25 g. The best treatment for rice bran cookies is low carbohydrate value, high in protein, vitamin B1 and fiber.
HUBUNGAN STATUS GIZI DAN PENGETAHUAN GIZI SEIMBANG DENGAN KEBUGARAN JASMANI PADA ATLET PENCAK SILAT PAGAR NUSA GRESIK Hasanatun Hasanatun; Eka Srirahayu A; Dian Agnesi
Ghidza Media Jurnal Vol 1 No 1 (2019): Ghidza
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v1i1.1069

Abstract

ABSTRACT This study aims to determine the relationship between nutritional status and balanced nutrition with physical fitness in the martial arts athlete in Pagar Nusa Gresik. This research uses a cross sectional approach. The population used is 10-18 years old who are members of the Nusa Gresik Fence. 50 athletes. Data was collected through measurements of body weight, height, and body fat percent, questionnaires, and physical fitness tests. The results showed 82% of athletes had normal BMI, 56% of athletes had healthy body fat percent, 76% of athletes had good levels of knowledge, and 685% of athletes had sufficient physical fitness levels. Statistical tests show that there is a relationship between BMI / U with physical fitness (p = 0.000), and no relationship between body fat percent (p = 0.093), balanced nutritional knowledge (p = 0.326) with physical fitness. Keywords: Nutritional status, percent body fat, knowledge, physical fitnes ABSTRAK Penelitian ini bertujuan untuk mengetahui Hubungan Status gizi Dan Pengetahuan Gizi Seimbang Dengan Kebugaran Jasmani Pada Atlet Pencak Silat Pagar Nusa Gresik. Penelitian ini menggunakan pendekatan Cross Sectional. Populasi yang di gunakan usia 10-18 tahun yang tergabung di Pagar Nusa Gresik, sebanyak 50 atlet. Data dikumpulkan melalui pengukuran berat badan, tinggi badan, dan persen lemak tubuh, pengisian kuesioner, dan tes kebugaran jasmani. Hasil penelitian menunjukkan 82% atlet memiliki IMT normal, 56% atlet memiliki persen lemak tubuh sehat, 76% atlet memiliki tingkat pengetahuan baik, dan 685% atlet memiliki tingkat kebugaran jasmani cukup. Uji statistik menunjukkan bahwa terdapat hubungan antara IMT/U dengan kebugaran jasmani (p=0,000), dan tidak hubungan antara persen lemak tubuh (p=0,093), pengetahuan gizi seimbang (p=0,326) dengan kebugaran jasmani. Kata kunci : status gizi, persen lemak tubuh, pengetahuan, kebugaran jasmani
ANALISIS FOOD WASTE PASIEN RAWAT INAP DI RUMAH SAKIT UMUM DAERAH IBNU SINA KABUPATEN GRESIK Elok Mumpuni; Mas'udatus Saniyah
Ghidza Media Jurnal Vol 3 No 1 (2021): Ghidza
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v3i1.3106

Abstract

Food waste is still a problem in several hospitals in Indonesia because it is quite high, namely >20%. This causes the patient's food intake to be inadequate, resulting in length of hospitalization and increased patient morbidity and mortality. The purpose of this study was to determine the food waste in RSUD Ibnu Sina Gresik and its causal factors. This research uses descriptive analysis method with cross sectional study. The research subjects were 28 inpatients who were taken using simple random sampling technique. Data processing uses a visual estimation method (visual comstock) with a 6-point scale. The results showed that the most food waste of inpatients at Ibnu Sina Hospital, Gresik Regency was breakfast time with the most contributors being vegetables (>52%). The causative factors include in terms of food quality including a taste that is too salty, too sweet, bland, and an unattractive appearance. So it can be concluded that food waste is still relatively high and it is necessary to modify recipes or menus to increase the patient's preference for food.
RELATIONSHIP OF BODY IMAGE, DIET, AND NUTRITIONAL KNOWLEDGE IS BALANCED WITH THE NUTRITIONAL STATUS OF SMA YASMU MANYAR KABUPATEN GRESIK Faridatul Kurnia Dewi Siswadi; Dwi Faqihatus Syarifah Has; Eka Srirahayu Ariestiningsih
Ghidza Media Jurnal Vol 2 No 1 (2020): Ghidza
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v2i1.2237

Abstract

The results of monitoring Nutritional Status (PSG) 2018, explained that obesity and obesity in young women aged 12-18 years decreased from 38.5% to 19.4% in overweight, and 6.7% to 4.7% in the skinny. Malnutrition and more nutritional problems in Indonesia are still common in adolescence, especially in young women. There are several factors that affect nutritional status such as body image, diet, and balanced nutritional knowledge. Tjuan from the study to analyze the relationship of body image, diet, and nutrition balanced with the nutritional status of students in Yasmu Manyar High School, Gresik Regency. This type of quantitative research uses Cross Sectional design. The number of samples as many as 45 people with sampling techniques using purposive sampling. Analyze data using Kendall-Tau. The results showed most respondents had postive body image (100%), less diet (95.5%), good nutritional knowledge (86.6%). Kendall-Tau test results between body image, diet, and nutritional knowledge balanced with nutritional status obtained a p value of 0.415 each; 0,499; 0,910. Concluded that there is no relationship between body image, diet, and nutritional knowledge balanced with the nutritional status of students at Yasmu Manyar High School in Gresik Regency. Therefore, there needs to be counseling on balanced nutrition, monitoring the nutritional status of adolescents in schools, and hopefully students to pay more attention to their intake and diet.
Sifat Kimia Dan Organoleptik Brownis Kukus Dari Formulasi Buah Tin Kurnia Pasa Dwi Putri; Sutrisno Adi Prayitno; Dwi Novri Supriatiningrum
Ghidza Media Jurnal Vol 1 No 1 (2019): Ghidza
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v1i1.1079

Abstract

ABSTRACT The purpose of this study was to determine the best brownies treatment which has the lowest energy value, fiber content and the highest antioxidant activity in different figs fruit formulations. The research design used was a Completely Randomized Design (CRD). The organoleptic assay using panelists of untrained women of childbearing age (WUS). The effectiveness test produces the best treatment on the substitution of 60% of figs with yield value of 0.98. There is a significant difference in the brownies acceptance in the Friedman statistical test (Chi-square count > Chi-Square table). The parameters that analyzed were carbohydrate, protein, fat, water content, ash content, total crude fiber, antioxidant activity (IC50) and calory value. Statistical tests using Anova and Duncan Multiple Comparison showed significant differences in nutrient levels in brownies treatment (significance <0.05). The results showed the highest carbohydrate content in brownies without treatment was 23.16% and the treatment of 20% figs was 21.18%. Protein content without treatment was 7.43% and highest in the treatment of 20% figs was 7.16%. The highest fat content in brownies without treatment was 20.21% and the highest in the treatment of 20% figs was 19.72%. The best water content in brownis without treatment was 26.66% and in the treatment of 20% figs was 35.21%. The best ash content in the 60% brownies treatment was 1.26% and in the 40% treatment was 1.43%. The best crude fiber content is in the formulation treatment of 60% figs by 2.42% and the treatment of figs by 40% with a fiber content of 2.18%. The highest IC50 in the treatment of 60% figs was 117.15 ppm. The best treatment of steamed brownies in figs formulations has the highest of fiber content and the highest antioxidant activity among all treatments. Keywords: Antioxidant, brownies, figs fruit, nutrient, organoleptic ABSTRAK Tujuan penelitian adalah mengetahui perlakuan terbaik brownis yang memiliki nilai energi paling rendah, kadar serat dan aktivitas antioksidan tertinggi pada formulasi buah tin yang berbeda. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL). Uji organoleptik menggunakan panelis tidak terlatih pada kelompok wanita usia subur (WUS). Uji efektivitas menghasilkan perlakuan terbaik pada substitusi 60% buah tin dengan nilai hasil 0,98. Terdapat perbedaan nyata daya terima brownis pada uji statistik Friedman (Chi-Square hitung > Chi-Square tabel). Parameter yang dianalisa adalah kadar karbohidrat, protein, lemak, kadar air, kadar abu, total serat kasar, aktivitas antioksidan (IC50) dan nilai energi. Uji statistik menggunakan Anova dan Duncan Multiple Comparison menunjukkan perbedaan kadar zat gizi yang nyata pada perlakuan brownis (signifikansi<0.05). Hasil penelitian menunjukkan kadar karbohidrat tertinggi pada brownis tanpa perlakuan sebesar 23,16% dan perlakuan 20% buah tin sebesar 21,18%. Kadar protein tanpa perlakuan adalah 7,43% dan tertinggi pada perlakuan 20% buah tin sebesar 7.16%. Kadar lemak tertinggi pada brownis tanpa perlakuan sebesar 20,21% dan tertinggi pada perlakuan 20% buah tin adalah 19,72%. Kadar air terbaik pada brownis tanpa perlakuan sebesar 26,66% dan pada perlakuan 20% buah tin sebesar 35.21%. Kadar abu terbaik pada brownis perlakuan 60% sebesar 1,26% dan pada perlakuan 40% adalah 1,43%. Kadar serat kasar yang terbaaik ada pada perlakuan formulasi 60% buah tin sebesar 2,42% dan perlakuan buah tin 40% dengan kadar serat 2,18%. IC50 tertinggi pada perlakuan 60% buah tin sebesar 117,15 ppm. Perlakuan terbaik brownis kukus formulasi buah tin memiliki nilai kalori terendah, kadar serat dan aktivitas antioksidan yang tertinggi diantara semua perlakuan. Kata kunci: Antioksidan, brownis, buah tin, organoleptik, zat gizi

Page 2 of 9 | Total Record : 84

 1   2   3   4   5 

Filter by Year

2019 2025


Reset
Filter By Issues
All Issue Vol. 6 No. 1 (2025): Ghidza Media Jurnal Vol 5 No 2 (2024): Ghidza Media Jurnal Vol 5 No 1 (2023): Jurnal Ghidza Media Vol 4 No 2 (2023): GHIDZA Vol 4 No 1 (2022): GHIDZA Vol 3 No 2 (2022): Ghidza Vol 3 No 1 (2021): Ghidza Vol 2 No 2 (2021): Ghidza Vol 2 No 1 (2020): Ghidza Vol 1 No 2 (2020): Ghidza Vol 1 No 1 (2019): Ghidza More Issue