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Jurnal Gizi

jgizi
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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

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Articles 12 Documents

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Search results for , issue "Vol 9, No 1 (2020): Jurnal Gizi UNIMUS" : 12 Documents clear

Kandungan Gizi Donat dengan Penambahan Ubi Ungu (Ipomoea Batatas L.) Sebagai Makanan Jajanan Berbasis Pangan Lokal Bagi Anak Sekolah Riva Mustika Anugrah; Ela Suryani
Jurnal Gizi Vol 9, No 1 (2020): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Doughnut as one of popular snack by school children. Doughnut development isneeded to improve nutritional quality and physical characteristics. Purple sweet potato as a local food with attractive calour, sweet taste and high anthocyanin can be processed for addition ingredients of doughnut. The purpose of this research was to determine contained of nutrient and acceptance of purple sweet potato doughnut as snack based on local food for school children. This experiment investigated formulation of purple sweet potato doughnut with the ratio of purple sweet potato: wheat flour 20:80 ( F1), and 30:70 (F2). Analyzed of protein nutrients with micro kjehdal, fat with soxhlet and carbohydrates with anthron. Statistical analysis of acceptance used Mann-Whitney test. The result in this study was analyzed of the nutritional value of F1 sweet purple potato doughnut very serving (40g) containing energy: 158.46 kcal, Protein: 5 g, Fat: 9.92 g, Carbohydrates: 12.34 g and F2 energy: 169.51 kcal, Protein: 7.5 g, Fat: 11.32 g, Carbohydrates: 9.4 g. The acceptance test was performed no differences in color, texture, taste and aroma in the two purple sweet potato donuts formulas (p≥0.05). The energy content of F2 can contributed 10.27% energy need of school children.Keyword : children school, doughnut, local food, sweet purple potato

Pengaruh Formulasi Kadar Protein dan Kalsium pada MP-ASI Kacang Tunggak dan Beras Merah terhadap Uji Organoleptik pada Ibu Bayi dan Uji Daya Terima pada Bayi Qorry Aina; Bayu Irianti
Jurnal Gizi Vol 9, No 1 (2020): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Background: The prevalence of stunting toddlers in Indonesia is still high. The causes of stunting include the low nutritional value of food consumed by infants. Foods that are rich in nutrients include cowpea and brown rice. Objective: to determine the acceptability and protein and calcium content of porridge with the addition of cowpea and rice through organoleptic testing. Method: this type ofresearch is quasi-experimental. Data collection through organoleptic test on the baby’s mother and acceptance test in baby. Addition of cowpea and brown rice are X1 cowpea 100% brown rice 50% and X2 cowpea 50% and brown rice 100% Analysis of organoleptic test data on porridge using Mann Whitney. Results: Statistical test results showed that the use of cowpea and brown rice affected the color of the porridge (p=0.00) and the taste of the porridge (p=0.04). The use of cowpea and brown rice had no effect on the aroma of porridge (p=0.06), texture (p=0.93) and preference level (p=0.94). Results acceptance porridge with formula X2 more acceptable than X1 because have a higher average and less limp. The highest content of pro-tein and calcium in porridge at X1 is 3.29% and 70.40 mg / kg. Conclusion: the use of cowpea and brown rice in MP-ASI baby porridge affected the organoleptic test results in the color category, and he taste of the porridge.Keywords: cowpea, brown rice, weaning food

Dukungan Ibu Kandung, Mertua dan Suami dengan Praktek Asi Eksklusif (0-6 Bulan) di Kampung Sereh Wilayah Puskesmas Sentani Papua Aleda Florince oyay; Agus Sartono; Erma Handarsari
Jurnal Gizi Vol 9, No 1 (2020): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Health profil data of Jayapura Regency, Papua in 2014 is showed the scope of mother’s milk-feeding only 40,28%. It is increasing than in 2012 that only 28,78%. It is showed that exclusive mother’s milk-feeding program in Jayapura City is not success. Purpose of this study is for knowing relationship between the biological mother support, parent-in-law, and husband with exclusive mother’s milk-feeding practice (0-6 months) in Kampung Sereh Wilaya Puskesmas Sentani Papua. This study is analytic applying retrospective approach with case control study design, samples of this study are 69 that determined by random, which is divided into 2 groups, those are, case group (exclusive mother’s milk- feeding) and control group (not exclusive mother’s milk-feeding). Method of collecting data is applying direct interview using questionnaire sheet. Statistical analysis used Chi-Square. There are significant relationship between support of biological mother support (p=0,006), mother-in-law (p = 0,000), and husband (p = 0,007), on practice of exclusive mother’s milk-feeding. Support of biological mother, mother-in-law, and husband has a good support on practice of exclusive mother’s milk-feeding. Keywords : Biological Mother, parent-in-law, husband, Exclusive Mother’s Milk-feeding.

Perbedaan metode pembuatan VCO antibakteria terhadap sifat Fisikokimia, dan uji organoleptik, Antibakteri VCO terhadap Bakteri Staphylococcus Aureus Octo Zulkarnain; Suci Ferdiana
Jurnal Gizi Vol 9, No 1 (2020): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Wounds have slowed healing due to the formation of biofilms, which are the surface formation of bacterial cells that are covered by the polymeric substance. Staphylococcus aureus is a gram-positive bacteria that play a role in producingmultilayer in biofilms and is very easy to resistant to antibiotics. VCO has the ability as ana anti-bacterial content based on lauric acid and kaprat acid. This study used experimental Quasy with a mixed Methode method. VCO is made with 3 methods, fishing, heating and mixing on physicochemical test. Physicochemical test results show, the highest water content is found in the VCO heating, the same three-type weight, the highest peroxide number is in the VCO mixing and the highest free fatty acids on the VCO fishing. The results of antibacterial test with Kirby-Baur method There is no barrier zone from the 3 types of VCO. VCO used as a topical is VCO fishing.The results of a test analysis of the results of observations in patients as much as 15 people for 9 days in 3 treatments with chronic wounds obtained p < 0.05 (0.000) which means during the treatment that the wound condition is better. Keyword : Organoleptic, Staphylococcus aureus, Physicochemical, VCO

Sifat Organoleptik dan Kadar Serat Pangan Mie Basah dengan Penambahan Tepung Okra Hijau (Abelmuschus esculentum L.) Agustiana Agustiana; Waluyo Waluyo; Fery Lusviana Widiany
Jurnal Gizi Vol 9, No 1 (2020): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

The content of dietary fiber in wet noodle is lower than the dietary fiber requirement, so we need to add the local food which is high in dietary fiber content, that is green okra (Abelmuschus esculentum L). This study was to determine the effect of green okra flour mixing in wet noodle on organoleptic characteristics and dietary fiber content. This was an experimental study with complete random design. The independent variable was substitution of greenokra flour on wet noodle, while the dependent variables were organoleptic characteristics and dietary fiber content. There were four variations of wet noodles i.e. 0%, 10%, 15%, 20%. Data were analyzed using Kruskal-wallis, Mann Whitney and Anova. The result showed wet noodle 10% was whitish green, typical flavour of wet noodle, and chewy. The highest level of dietary fiber content was in wet noodle 20% as many as 9,92 grams. In conclusion, there were any significant differences in organoleptic test result based on aroma and taste, but no difference based on color and texture. There were significant differences in dietary fiber content from the four experiment variations. The higher percentage of green okra flour makes the higher content of dietary fiber content in wet noodles.Keywords : Wet noodle; Green okra (Abelmuschus esculentum L.) flour; organoleptic characteristic; Dietary fiber content.

Peran Suhu Makanan pada Sisa Makanan Pokok, Lauk Hewani, Lauk Nabati dan Sayur pada Pasien Diet TKTP Metta Paramita; Hapsari Sulistya Kusuma
Jurnal Gizi Vol 9, No 1 (2020): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Food temperature is one of the factors that influence the occurrence of leftovers in patients, one of them is a patient in the hospital. This study aims to determine the relationship of food temperature with food waste in adult patients.This type of research is observation using a survey method with cross-sectional approach. The population of all adult patients at Roemani Muhammadiyah Hospital Semarang City who were on the TKTP diet were 32 people and the sample was selected with inclusion criteria, namely adult patients aged 19-55 years old, no nausea, vomiting and getting TKTP diet while exclusion criteria were patients completed treatment and the presence of food diet changes. Analysis of corellation using Pearson correlation test.Of the total sample of 24people 50% aged 31-40 years, 83.3% were female, 66.7% had the last high school education, 66,7% were diagnosed with medical post partum. The results of data analysis of the relationship between food temperature and staple food scraps, animal side dishes, vegetable side dishes and vegetables arer = -0.42 p value 0.041, r = -0,005 p value 0.98, r = 0, 09 p value 0.67,r = -0.49 p value 0.014. It was concluded that there is a relationship between food temperature and the rest of the menu of staple food and vegetables and there is no relationship between the temperature of the food with the rest of the menu of animal and vegetable side dishesKeywords: Food Temperature, Leftovers, TKTP Diet

Pencampuran Tepung Okra Hijau (Abelmuschus esculentum L.) pada Pembuatan Mie Basah Ditinjau dari Sifat Organoleptik dan Kadar Serat Pangan Agustiana Agustiana; Waluyo Waluyo; Fery Lusviana Widiany
Jurnal Gizi Vol 9, No 1 (2020): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.9.1.2020.%p

Noodle is a form of processed food from wheat flour that is widely consumed and preferably bye the community. Abelmuschus was underutillized food while they do have high content of fiber. The use of green okra flour as the flour mixture in the manufacture of wet noodles was expected to create a new noodle product that has high fiber content. This study was to determine the effect of green okra flour of wet noodle on organoleptic characteristics, and dietary fiber content. This was a true experimental study with complete random design. The independent variable was substitution of green okra (Abelmuschus esculentum l.) flour on wet noodle, while the dependent variables were organoleptic characteristics and dietary fiber value. There were four variations of wet noodles i.e. 0%, 10%, 15%, and 20%. data were analyzed using Kruskal-wallis, Mann Whitney test and Anova. The result showed wet noodle 10% was whitish green, typical flavour of wet noodle, and has a chewy on texure.the highes levels of dietary fiber content was ini wet noodle 20% asa many as 9,92 grams. In conclusion, there are significant differences in organoleptic test results based on aroma and taste, but there are no differences based on color and texture. There were significant differences in dietary fiber content from the four experiment variations. The greater the percentage of mixing green okra flour, the fiber content will be higher in wet noodles.

ANALISIS KANDUNGAN GIZI DONAT UBI UNGU (IPOMOEA BATATAS L.) SEBAGAI MAKANAN JAJANAN BERBASIS PANGAN LOKAL BAGI ANAK SEKOLAH Riva Mustika Anugrah
Jurnal Gizi Vol 9, No 1 (2020): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.9.1.2020.%p

Doughnut as one of popular snack by school children. Doughnut development is needed to improve nutritional quality and physical characteristics. Purple sweet potato as a source of local food can be processed for addition ingredients of doughnut. The purpose of this research was to determine contained of nutrient and acceptance of purple sweet potato doughnut as snack based on local food for school children. This experiment investigated formulation of purple sweet potato doughnut with the ratio of purple sweet potato: wheat flour 20:80 ( F1), purple sweet potato:wheat flour 30:70 (F2). Analyzed of protein nutrients with micro kjehdal, fat with soxhlet and carbohydrates with anthron. Statistical analysis of acceptance used Mann-Whitney test. The result in this study was analyzed of the nutritional value of F1 sweet purple potato doughnut every serving (40g) containing energy: 158.46 kcal, Protein: 5 g, Fat: 9.92 g, Carbohydrates: 12.34 g and F2 energy: 169.51 kcal , Protein: 7.5 g, Fat: 11.32 g, Carbohydrates: 9.4 g. The acceptance test was performed no differences in color, texture, taste and aroma in the two purple sweet potato donuts formulas (p≥0.05). The energy content of F2 can contributed 10.27% energy need of school children.

HUBUNGAN SUHU MAKANAN DENGAN SISA MAKANAN PADA PASIEN DIET TKTP DI RUMAH SAKIT ROEMANI MUHAMMADIYAH KOTA SEMARANG Hapsari Sulistya Kusuma
Jurnal Gizi Vol 9, No 1 (2020): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Suhu makanan merupakan salah satu faktor internal yang mempengaruh terjadinya sisa makanan pada pasien salah satunya pasien di Rumah Sakit. Penelitian ini bertujuan untuk mengetahui hubungan suhu makanan dengan sisa makanan pada pasien dewasa. Jenis penelitian ini adalah observasi yang menggunakan metode survey dengan pendekatan cross-sectional. Populasi seluruh pasien dewasa di Rumah Sakit Roemani Muhammadiyah Kota Semarang yang menjalani diet TKTP yaitu 32 orang dan sampel dipilih dengan kriteria inklusi yaitu pasien dewasa usia 19-55 tahun, tidak mual muntah dan mendapatkan diet TKTP sedangkan kriteria eksklusi yaitu pasien selesai dari perawatan dan adanya perubahan diet makanan. Analisis data makanan pokok dan sayur menggunakan uji Korelasi Rank Spearman, analisis data lauk hewani dan lauk nabati menggunakan uji korelasi Pearson. Dari total sampel sebanyak 24 orang 50% berusia 31-40 tahun, 83,3% berjenis kelamin perempuan, 66,7% berpendidikan terakhir SMA, 66,7% berdiagnosa medis post partum. Hasil analisis data hubungan suhu makanan dan sisa makanan pokok, lauk hewani, lauk nabati dan sayur adalah r = -0,42 p value 0,041, r = -005, p value 0,98, r = 0,09 p value 0,67, r = -0,49 p value 0,014. Disimpulkan bahwa ada hubungan antara suhu makanan dengan sisa makanan menu makanan pokok dan sayur serta tidak ada hubungan suhu makanan dengan sisa makanan menu lauk hewani dan lauk nabati

Uji Fisikokimia, Antibakteri VCO Metode Pembuatan Berbeda pada Bakteri Staphylococcus Aureus Terhadap Luka Kronis octo zulkarnain
Jurnal Gizi Vol 9, No 1 (2020): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.9.1.2020.%p

Wounds have slowed healing due to the formation of biofilms, which are the surface formation of bacterial cells that are covered by the polymeric substance. Staphylococcus aureus is a gram-positive bacteria that play a role in producing multilayer in biofilms and is very easy to resistant to antibiotics. VCO has the ability as an anti-bacterial content based on lauric acid and kaprat acid. This study used experimental Quasy with a mixed Methode method. VCO is made with 3 methods, fishing, heating and mixing. Physicochemical test results show, the highest water content is found in the VCO heating, the same three-type weight, the highest peroxide number is in the VCO mixing and the highest free fatty acids on the VCO fishing. The results of antibacterial test with Kirby-Baur method There is no barrier zone from the 3 types of VCO. VCO used as a topical is VCO fishing. The results of a test analysis of the results of observations in patients as much as 15 people for 9 days in 3 treatments with chronic wounds obtained p < 0.05 (0.000) which means during the treatment that the wound condition is better. Keyword : wounds, biofilms, Staphylococcus aureus, Physicochemical, VCO

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