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Jurnal Gizi

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Published by Universitas Muhammadiyah Semarang

ISSN : 23027908 EISSN : 25804847 DOI : -

Core Subject : Health,

Health Professions

Jurnal ini diterbitkan oleh Prorgam Studi Ilmu Gizi, Fakultas Ilmu Keperawatan & Kesehatan, Universitas Muhammadiyah Semarang. Sebagai sarana publikasi ilmiah hasil-hasil penelitian dan pemikiran tentang ilmu gizi

Arjuna Subject : -

Articles 6 Documents

Search results for , issue "Vol 6, No 2 (2017): Jurnal Gizi Unimus" : 6 Documents clear

Konsumsi Minuman Manis dan Kegemukan pada Mahasiswa Angga Hardiansyah; Andi Eka Yunianto; Dyah Raysa Laksitoresmi; Ikeu Tanziha
Jurnal Gizi Vol 6, No 2 (2017): Jurnal Gizi Unimus
Publisher : Universitas Muhammadiyah Semarang

The aims of this study were to analyze a habitual consumption of sweet beverages and overweight among under graduate students. The cross-sectional study was conducted at Bogor Agricultural University in December 2014. The data were collected through self-administered tested questionnaire to 383 students after explaining by enumerators. The sweet beverage consumption was measured by the frequency of the consumption of sweet beverage per week. The type of sweet beverages include sweet soda, coffee, tea, jus, milk, energy drink, electrolyte, and sport beverage. The results showed that, after adjusted for sex, the sweet beverage consumption was not significantly associated with overweight (p >0,05). This implies that the overweightamong undergraduate student in this study may associated with total calorie intake of the students.Keywords: overweight, sweet beverage, undergraduate students

Hubungan Pengetahuan Tentang Obesitas, Keragaman Konsumsi Makanan Sumber Karbohidrat dan Serat dengan Kejadian Obesitas Siswa SMA Kesatrian 2 Semarang Azizah Nur Astiningrum; Agustin Syamsianah; Mufnaetty Mufnaetty
Jurnal Gizi Vol 6, No 2 (2017): Jurnal Gizi Unimus
Publisher : Universitas Muhammadiyah Semarang

Obesity is a condition in which a person who is overweight due to accumulation of fat in the body. Obesity can increase the risk of chronic disease such as diabetes, high blood pressure, stroke, cancer, gout, etc. Obesity is associated with various factors, including genetic, psychological, diet, and physical activity. The purpose of this research is to know the relationship of knowledge about obesity, diversity of food consumption of carbohydrate source and fiber with obesity occurrence of SMA Kesatrian 2 Semarang student. The type of this research is analytic research using cross-sectional design. Thepopulation in this research is all students of SMA Kesatrian 2 Semarang which have 839 students. Samples taken as many as 55 people, sampling technique used is Systematic Random Sampling. Correlation between variable knowledge about obesity, diversity of food consumption of nutrition source with obesity incidence analyzed using Chi square test. The results showed that the average amount of food consumption diversity source of carbohydrate as much as 10.71 ± 1.04833 and the average amount of consumption as much as 13.07 ± 1.92310. The results found 22 students (40%) suffer from obesity. Chi Square statistic analysis showed no correlation between knowledge about obesity and obesity incidence (p = 0,727), there was no correlation between food consumption consumption of carbohydrate source and obesity incidence (p = 0,642), and there was no correlation between food consumption of fiber source and obesity incidence (P = 0.653). Conclusion: Knowledge about obesity, diversity of food consumption of carbohydrate source and diversity of food consumption of fiber source not related to obesity incidence in SMA Kesatrian 2 Semarang. Keywords: Knowledge about obesity, carbohydrate source, fiber, obesity incidence.

Profil Tekanan Darah Berdasarkan Asupan Lemak, Serat dan IMT Pasien Hipertensi Dewi Harsuci Ramadhani; Sufiati Bintanah; Erma Handarsari
Jurnal Gizi Vol 6, No 2 (2017): Jurnal Gizi Unimus
Publisher : Universitas Muhammadiyah Semarang

Hypertension is a condition when a person experiences an increase in blood pressure above normal or chronically in a long time. Objective the general objective of this study was to determine the relationship intake of fat, fiber and BMI with blood pressure in hypertensive patients hospitalized at the Roemani Muhammadiyah Semarang. The type of research conducted explanatory research with cross sectional approach. The number of samples of 25 respondents consisting of hypertensive patients with complications and without complications of hospitalized at the hospitasls Roemani Muhammadiyah Semarang. Analysis of the data normality using the Kolmogorov-Smirnov because the number of samples taken > 15 samples. Bivariate analyzes to examine the relationship between two variables using Spearman Rank test for abnormal distribution data. The result showed 72.0% of samples largely female based on the largest age groupranging from 51-60 years of age amounted to 36.0% of the sample, and the nutritional status of most is overweight / obese amounted to 68.0%. Based on systolic blood pressure and diastolic hypertension classified at the highest level is very mild, very mild systolic blood pressure by 40.0% of the sample and the diastolic blood pressure is very light for 60.0% of the sample. The intake of fat (> 30%) as many as 68.0% of the samples, not enough fiber intake (<20 g) as much as 68.0% of the sample. Statistical analysis between fat intake with systolic blood pressure (p value = 0.000 <0.05), fat intake with diastolic blood pressure (pvalue = 0.004 <0.05), fiber intake with systolic blood pressure (p value = 0.001 <0.05), fiber intake with diastolic blood pressure (p value = 0.008 <0.05), whereas BMI relationship with systolic blood pressure (p value = 0.000 <0.05), BMI with diastolic blood pressure ( p value = 0.002 <0.05). The conlusion is the study shows that there is a relationship between the intake of fat, fiber , and BMI with systolic and diastolic blood pressure. Keywords: Fat intake, fiber intake, BMI, Blood Pressure, Hypertension

Total Bakteri Asam Laktat, Aktivitas Antioksidatif, dan Daya Terima Yoghurt Herbal Sinbiotik Jelly Drink Dengan Penambahan Ekstrak Daun Salam Ninik Rustanti; Nuryanto Nuryanto; Tio Fajarini
Jurnal Gizi Vol 6, No 2 (2017): Jurnal Gizi Unimus
Publisher : Universitas Muhammadiyah Semarang

The incidence of metabolic syndrome can be minimized by consuming functional foods and various spices. The sinbiotik herbal jelly yogurt drink with the addition of bay leaf extract can affect the lactic acid bacteria, the antioxidant activity and the level of acceptance of herbal sinbiotik yoghurt jelly drink. The objective of this research is to determine the effect of addition of bay leaf extract to total lactic acid bacteria, antioxidant activity and the level of acceptance of sinbiotik herbal jelly yogurt drink. This was true experimental research with one factor completerandomized design, specifically the addition of indonesian bay leaf extract 0%, 0.13%, 0.3%, and 0.6% in the sinbiotik herbal jelly yoghurt drink. Analysis of total lactic acid bacteria using total plate count test, the antioxidant activity using 1-1-diphenyl-2-picrylhydrazyl test (DPPH), while the acceptance test were analyzed by hedonic test. The addition of bay leaf extract had no significant effect to the total lactic acid bacteria. The highest antioxidant activity on bay leaf extract 0.6% at 49.33%. In the acceptance test give effect to the aroma, color and flavor, butdoes not affect the texture.Keyword :herbal yoghurt, Indonesian bay leave, antioxidant activity, lactic acid bacteria

Kadar Lemak, Protein Dan Sifat Sensoris Kornet dengan Substitusi Jantung Pisang Nala Naeli Nur Fauziyah; Joko Teguh Isworo; Yunan Kholifatuddin Sya'di
Jurnal Gizi Vol 6, No 2 (2017): Jurnal Gizi Unimus
Publisher : Universitas Muhammadiyah Semarang

Banana blossom is a food rich in nutrients. During this time the benefits of banana blossomis limited to vegetable product such as jerky and "abon". Cornetsubstitution with banana blossom is one of the efforts to diversify the utilization ofbanana blossomin and have aim to produce corned with low fat content.Bananablossom when it has undergone a processing process has a fibrous texture almost the same as the texture of beef. The objective of this study was to determine the fat, protein content and sensory characteristics of corned beef with banana blossom substitution.The method used was experimental method by making corned beef with mixture ofbanana blossom material with treatment 0%, 15%, 30%, 45%,60% then, cornedyielded test fat content, protein content and sensory properties. Increasing the banana blossom substitution in corned beef causes a decrease in fat content. The lowest fat content is produced from 60% substitution of banana heart, 0.75%. The addition of banana heart also caused small decrease protein levels.Substitutiom 30 and 45% have decrease significant fat content, small decrease in protein levels and taste and texture similar to corned beef, but the color tends to turn brown. Keywords: Banana Blossom, Sensory Properties, Corned

Pengaruh Pemberian Air Gula Merah Terhadap Kebugaran Jasmani Rani Rahmasari Tanuwijaya; Agus Kristiyanto; Muchsin Doewes
Jurnal Gizi Vol 6, No 2 (2017): Jurnal Gizi Unimus
Publisher : Universitas Muhammadiyah Semarang

Endurance athletes are required to consume beverages containing electrolytes and carbohydrates during and after exercise or during the match. Palm sugar is also one type of natural sugar that contains glucose and fructose and has a low glycemic index. The type and design of this research was true experimental research with double blind. The experiment in this research is 2 groups, group of jogging with brown sugar water and group of jogging with plainmineral water with a sample of 32 people who are members of Spiji Football Club. This study was conducted in April 2007. The results obtained that the jogging exercise with brown sugar water and plain mineral water have an effect to improve the physical fitness of students offootball club. Based on data analysis, it can be seen that jogging exercise with brown sugar water treatment with mean equal to 3,54, this is higher than jogging with plainmineral water which was 2,94. Based on result of unpaired T test it was obtained result of significance as p = 0,123 which mean that it has no significant difference. Jogging exercise with brown sugar water intake can improve physical fitness higher than jogging practice with plainmineral water but has a insignificant difference Keywords: carbohydrate drinks; brown sugar water; physical training; physical fitness

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