Garuda - Garba Rujukan Digital

Article Per Year (5 Year)

All

Jurnal Gizi

jgizi
Website

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 8 Documents

Search results for , issue "Vol 8, No 1 (2019): Jurnal Gizi UNIMUS" : 8 Documents clear

Analisa Mutu dan Nilai Gizi Pada Yoghurt Dengan Perbandingan Tepung Tulang Ikan Nila Merah (Oreochromis sp) dan Kacang Hitam (Phaseolus vulgaris ‘Black turtle) Raisah Triana
Jurnal Gizi Vol 8, No 1 (2019): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.8.1.2019.%p

Yoghurt adalah susu yang diasamkan melalui proses fermentasi dan hasil olahan berbentuk seperti bubur dengan hasil dari campuran dua bakteri yaitu Lactobacillus bulgaricus dan Streptococcus thermophilus. Tepung tulang ikan nila dan kacang hitam salah satu yang dimanfaatkan sebagai pengaruh perbandingan dalam membuat yoghurt. Tujuan mengetahui pengaruh perbandingan tepung tulang ikan nila dan kacang hitam terhadap mutu dan nilai gizi yoghurt. Metode yang digunakan pada penelitian ini bersifat eksperimental dengan lima perlakuan perbandingan tepung tulang ikan nila dan kacang hitam T0 (0% : 0%) T1 (0% : 25%), T2 (5% : 20%), T3 (10% : 15%), dan T4 (15% : 10%). Uji organoleptik menggunakan VAS (Visual Analogue Scale) dilakukan oleh 34 orang panelis agak terlatih. Analisis data menggunakan One way Anova. Hasil penelitian ini menunjukan perlakuan T1 yaitu yoghurt dengan perbandingan tepung tulang ikan nila 0% dan kacang hitam 25% merupakan perlakuan yang paling disukai oleh panelis pada parameter rasa, aroma, warna, tektur dan keseluruhan produk. Terdapat pengaruh signifikan antara perbandingan tepung tulang ikan nila dan kacang hitam terhadap rasa, aroma, warna, tekstur dan keseluruhan produk (p<0,05). Nilai hasil uji sifat fisik (viskositas) sampel T1 yaitu 53.49 cP dan uji sifat kimia protein: 8.06%, lemak: 0.85%, karbohidrat: 10.85%, kadar air: 79,26%, kadar abu: 0,07%. Kesimpulan perbandingan tepung tulang ikan nila dan kacang hitam pada yoghurt mempunyai pengaruh terhadap kandungan nilai gizi dan organoleptik (hedonik dan mutu hedonik). Kata Kunci : Yoghurt, tepung tulang ikan nila, kacang hitam

Identifikasi Total Bakteri dan Keasaman Air Susu Ibu Perah (ASIP) yang disimpan di Cooler Bag Dian Nintyasari Mustika; Siti Nurjanah; Yuliana Noor Setiawati Ulvie
Jurnal Gizi Vol 8, No 1 (2019): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Exclusive breastfeeding is mother's milk given to babies up to 6 months old babies without food and drink, except drugs and vitamins. The provision of ASI in Indonesia has not been fully implemented. Efforts to improve breastfeeding behavior in mothers who have babies,especially exclusive breastfeeding, are still considered lacking. One of the things that inhibits exclusive breastfeeding is often experienced by working mothers, including insufficient knowledge and conditions for working mothers. Workers must milk breast milk during working hours if they want to give breast milk exclusively. Stored breast milk must pay attention to the temperature level and duration of storage so that the baby is safely consumed. Cooler bags are an alternative to storing breast milk if there is no refrigerator at the place where the mother works. The purpose of this study was to find out the total bacterial identification and acidity ofstored breast milk in a cooler bag. This type of research is a description with cross sectional design. The population in this study were working mothers who provided breastfeeding through breast milk. The sample in this study was breast milk from the Worker's Mother. The results were analyzed descriptively. The results showed that the treatment of slow freezing time had a significant effect on the total bacteria contained in breast milk with the result that the total bacteria in fresh breast milk showed a greater amount compared to breast milk stored in the cooler bag and pasteurized. The treatment of slow freezing time has a significant effect on the acidity of breast milk with the result that on day 0, fresh breast milk shows that the average range of breast milk pH ranges from pH 7.1 to 7.5 while on day 1 fresh milk showed that the average pH range of breast milk ranged from pH 5.5 to 6.6. ASI stored in cooler bags on day 0 the average pHrange of breast milk ranged from pH 5.5 to 5.9, whereas on day 1 the average pH range of breast milk ranged from pH 5.9 to 6.6 . Whereas in breast milk pasteurized on day 0 the average range of breast milk pH ranged from pH 7.1 to 7.7, whereas on day 1 the average pH range ofASI ranged from pH 5.9 to 6.7.Keywords: stored breast milk, total bacteri, pH

Nilai Gizi dan Sifat Organoleptik Yoghurt dari Rasio Tepung Tulang Ikan Nila (Oreochromis sp) dan Kacang Hitam (Phaseolus vulgaris ‘Black turtle) Raisah Triana; Dudung Angkasa; Reza Fadhilla
Jurnal Gizi Vol 8, No 1 (2019): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Yogurt made from milk which is fermented by lactic acid bacteria. However, other plant protein source such as black bean (BB) is potential to be used and can be mixed with tilapia fish (TF) to formulate protein source yoghurt. This study aimed to examine the effect of ratio BB and TF toward the yoghurt’s nutritional content and sensory properties. This experimentalstudy comprised from five formulations of ratio of BB and TF flour, T0 (BB 0%: TF 0%) T1 (BB 0%: TF 25%), T2 (BB 5%: TF 20%), T3 (BB 10%: TF 15 %), and T4 (BB 15%: TF 10%).Sensory properties was tested by 34 semi-trained panelists and measured by Visual Analog Scale (VAS). Data was analyzed by One way Anova test. Result showed that T1 was the most preferred. There was a significant effect from ratio of BB and TF on sensory parameter (taste, aroma, color, texture and overall product) (p <0.05). T1 had a viscosity of 53.49 cP, contained protein 8.06%, fat 0.85%, carbohydrates 10.85%, moisture 79.26%, ash 0.07%. The conclusion is ratio of BB and TF had an effect on the nutritional content and sensory properties. Keywords: Yogurt, tilapia bone flour, black beans

Pengaruh PMT Biskuit Sandwich Terhadap Ibu Hamil Kurang Energi Kronis di Puskesmas Bantarbolang Kabupaten Pemalang Nanik Setiyowati; Yuliana Noor Setiawati Ulvie
Jurnal Gizi Vol 8, No 1 (2019): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

The risk chronic energy deficiency of pregnant can occur after miscarriage, premature birth, birth defects, low birth weight babies and even infant mortality. Pregnant women, physical growth (stunting), brain and growth that causes non-communicable diseases in adulthood. Nutrition intervention strategies for chronic energy deficiency of pregnant. Food choice categories, counseling, education, cooperation and coordination withhealth workers and related sector workers. The form of supplementary food for chronic energy deficiency of pregnant can consist of local food or manufacturers and nutrient-dense drinks. Sandwich purpose towardsnutritional status for chronic energy deficiency of pregnant at Bantarbolang Health Center, Pemalang Regency. This type of research is a quasi-experimental design with one group pre and posttest design. The research sample was 29 trimester chronic energy deficiency of pregnant as many as 29 pregnant women who were measured for Upper Arm Circumference (LiLA) before and after the provision of assistance, namely giving extra biscuit sandwiches for 3 months (90 days). Furthermore, LiLA measurements are carried out every month,30 days, 60 days, 90 days after supplementary feeding biscuit sandwiches. The independent variable is PMT biscuit sandwich and the independent variable is nutritional status of chronic energy deficiency of pregnant.The statistical test used was the Wilcoxon test. The results of univariate analysis, the average LiLA before providing sandwich biscuits were 21,879 cm ± 1,286 cm and the average LiLA given PMT was 22.4 cm ± 1.31 cm. Statistical test results obtained from the addition of sandwich sandwiches with increased nutritional status (LiLA) of chronic energy deficiency of pregnant (p = 0,000). Giving extra sandwich biscuits further increases the nutritional status of chronic energydeficiency of pregnant. Keywords: chronic energy deficiency of pregnant, Supplementary Feeding, sandwich biscuits

Kepuasan Pasien Terhadap Variasi Bahan Makanan di Rumah Sakit Laksmi Karunia Tanuwijaya; Tiara Dian Novitasari; Eva Putri Arfiani; Yudi Arimba Wani; Dina Elok Wulandari
Jurnal Gizi Vol 8, No 1 (2019): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Food service at the hospital is being widely reported, especially with regard to patient satisfaction. There are several nutrition service factors that can affect patient satisfaction, one of them is a variation of food ingredients. The purpose of this study was to know the relationship between variations in the types of food ingredients with patient satisfaction. Type of researchwas a quantitative research using cross sectional design with population of adult patients at class 2 and 3 who received a regular or soft diet. The sampling method was convenience sampling. Total sample were 97 patients and using the questionnaire as data collection instrument. The results of data analysis using Spearman Correlation test showed that therewere a relation (p <0,05) between animal protein food ingredients variation (<0,001), vegetable protein food ingredients variation (<0,001), vegetable food ingredients (0,006), and overall food material variation (<0,001) against patients satisfaction. Based on the results of data analysis can be concluded that variety of food ingredients affect patients satisfaction. Keywords : hospital, variation of food ingredients, patients satisfaction

Konsumsi Fast Food dan Kuantitas Tidur Sebagai Faktor Risiko Obesitas Siswa SMA Institut Indonesia Semarang Angga Wijaya Nugraha; Agus Sartono; Erma Handarsari
Jurnal Gizi Vol 8, No 1 (2019): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Obesity is a condition when there is excess body fat accumulation, so that a person's BMI is > 25 kg/????2 and is a risk factor for various diseases. In 2016 the rate of obesity in adolescents in Central Java was 11.19% and in Semarang City was 11.09%, potentially to become a public health problem. The frequency of fast food consumption and sleep duration can affect the occurrence of obesity. The purpose of this study was to determine the frequency of fast food consumption and quantity of sleep as a risk factor for the incidence of obesity in high school students at Institut Indonesia Semarang. The type of this research is case control. Samples numbered 60 samples consisting of 30 cases and 30 controls. Sampling using random sampling technique. Frequency of fast food consumption with food frequency questionnaire and quantity of sleep with sleep timing questionnaire. Obesity is determined by BMI. Risk factor analysis with chi-square test and odds ratio value. The results showed the incidence of obesity 34 students (6.5%). Students who often consume fast food 28 students (46.7%). Students who have short sleep duration are 28 students (46,7%). There is a relationship between the frequency of fast food consumption with the incidence of obesity, with the value of OR 2.259. There is a relationship between the quantity of sleep with the incidence of obesity with the value of OR 3,0. Often consuming fast food and short sleep quantity are risk factors for obesity, each with a large risk of 2,259 and 3 times.Keywords: Obesity, Fast Food Consumption , Sleep Quantity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.8.1.2019.%p

Pelayanan makanan di rumah sakit menjadi sorotan banyak pihak, khususnya yang berkaitan dengan kepuasan pasien. Ada beberapa faktor pelayanan gizi yang dapat mempengaruhi kepuasan pasien, salah satunya adalah variasi bahan makanan. Tujuan penelitian ini adalah untuk mengetahui hubungan antara variasi jenis bahan makanan dengan kepuasan di rumah sakit. Jenis penelitian ini adalah penelitian kuantitatif dengan rancangan Cross Sectional dengan populasi pasien rawat inap dewasa kelas 2 dan kelas 3 yang mendapat diet dalam bentuk makanan biasa atau lunak. Metode pengambilan sampel adalah Convenience Sampling. Sampel yang diambil sebanyak 97 pasien. Instrumen pengambilan data menggunakan kuesioner. Hasil analisa data dengan menggunakan uji statistik korelasi Spearman menunjukkan bahwa terdapat hubungan (p<0,05) antara variasi bahan makanan lauk hewani (<0,001), variasi bahan makanan lauk nabati (<0,001), variasi bahan makanan sayuran (0,006), dan variasi bahan makanan keseluruhan (<0,001) dengan kepuasan pasien. Berdasarkan hasil penelitian dapat disimpulkan bahwa variasi bahan makanan mempengaruhi kepuasan pasien terhadap makanan dan layanan yang diberikan.

Kualitas dan Cara Pengelolaan Garam Iodium Keluarga Dwi Hartini; Agus Sartono; Mufnaetty Mufnaetty
Jurnal Gizi Vol 8, No 1 (2019): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

The low consumption of iodized salt can cause a disturbance due to the iodine deficiency (GAKY). People were expected to consumed foods that contain high iodine or consumed iodized salt that qualifies quality to overcome the problem. Selection, storage and using of iodized salt may reduced the effectiveness of the used of iodized salt. The researcher used expolorative research design with descriptive analysis. The population of the research is the total number of households in the working area of health center of Toroh 1 Grobogan Regency. The number of samples of 100 RT mothers who were adopted by the method of Multi Stage random sampling. Methods of data collection of theresearch variables were interviews using questionnaires and observations. The results showed that 90.9% of the iodized salt in the market fulfilled the quality requirement and 69% iodized salt in the household fulfilled qualified. The choosing of iodized salt by respondents were still experiencing an error based on how to store iodized salt intactas much as 82%. The salt storage container used a plastic jar container of 52%, the storage location of iodized salt in a humid place of 77% and 81% of salt stored in unexposed source of heat and the processing of the respondents were still experiencing an error (91%) ofrespondents including the cooking process. The management of iodized salt at the household level has not met the standards, especially in the used of iodine salt in food. This research was expected to improve the knowledge management of iodized salt which was correct and standard. Keywords: iodized salt, quality, family management, iodine level.

Page 1 of 1 | Total Record : 8

Filter by Year

2019 2019

Filter By Issues

All Issue Vol 13, No 2 (2024): Jurnal Gizi Vol 13, No 1 (2024): Jurnal Gizi Unimus Vol 12, No 2 (2023): Jurnal Gizi UNIMUS Vol 12, No 1 (2023): Jurnal Gizi UNIMUS Vol 11, No 2 (2022): Jurnal Gizi UNIMUS Vol 11, No 1 (2022): Jurnal Gizi UNIMUS Vol 10, No 2 (2021): Jurnal Gizi UNIMUS Vol 10, No 1 (2021): Jurnal Gizi UNIMUS Vol 9, No 2 (2020): Jurnal Gizi UNIMUS Vol 9, No 1 (2020): Jurnal Gizi UNIMUS Vol 8, No 2 (2019): Jurnal Gizi UNIMUS Vol 8, No 1 (2019): Jurnal Gizi UNIMUS Vol 7, No 2 (2018): Jurnal Gizi UNIMUS Vol 7, No 1 (2018): Jurnal Gizi UNIMUS Vol 6, No 2 (2017): Jurnal Gizi Unimus Vol 6, No 1 (2017): Jurnal Gizi UNIMUS Vol 5, No 2 (2016): Jurnal Gizi UNIMUS Vol 5, No 1 (2016): Jurnal Gizi UNIMUS Vol 4, No 2 (2015): Jurnal Gizi UNIMUS Vol 4, No 1 (2015): Jurnal Gizi UNIMUS Vol 3, No 2 (2014): Jurnal Gizi UNIMUS Vol 3, No 1 (2014): Jurnal Gizi UNIMUS Vol 2, No 2 (2013): Jurnal Gizi UNIMUS Vol 2, No 1 (2013): Jurnal Gizi Unimus Vol 1, No 1 (2012): Jurnal Gizi UNIMUS More Issue

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name
-

Contact Email
-

Phone
-

Journal Mail Official
-

Editorial Address
-

Location
Kota semarang,

Jawa tengah

INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name -

Contact Email -

Phone -

Journal Mail Official -

Editorial Address -

Location Kota semarang, Jawa tengah INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
-

Contact Email
-

Phone
-

Journal Mail Official
-

Editorial Address
-

Location
Kota semarang,

Jawa tengah

INDONESIA