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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 170 Documents

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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.

Kecenderungan Pemilihan Jajanan pada Anak Usia Sekolah di MI Darul Ulum Kecamatan Ngaliyan Kota Semarang Nur Hayati; Hilmah Nuriya
Jurnal Gizi Vol 7, No 1 (2018): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Snacks are foods used by school children even for school children to buy snacks. The quality of many snacks on the market is still increasing the monitoring of the adequacy of nutritional value for children who are in growth. Children's snacks these days have become worthwhile because there are sellers who are not responsible for chemicals such as formaline, borax, textile dyes, and artificial sweeteners. The attitude of the child in choosing a snack can affect his health. Children who do not have sufficient knowledge that healthy, safe, and halal gamblingoften consume snacks because of the fascinating charm to attract the attention of the food. The data used to determine the tendency of hawker election in children who already have knowledge abouthealthy food. The sample used as the data at this time is all Class V (five) MI Darul Ulum District Ngaliyan City Semarang, as many as 43 respondents. Data collection using techniques, interviews and questionnaires. Test the validity of the questionnaire using product moment and reliability using alpha cronbach. Knowledge given and donation of 18.06% to the tendency in choosing snacks at Class V students (five) MI Darul Ulum Ngaliyan Subdistrict Semarang City.Keywords: healthy food knowledge, tendency to choose, snacks, childrenschool

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.

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

HUBUNGAN DUKUNGAN IBU KANDUNG, MERTUA DAN SUAMI DENGAN PRAKTEK ASI EKSKLUSIF (0-6 BULAN) DI KAMPUNG SEREH WILAYAH PUSKESMAS SENTANI PAPUA. erma handarsari
Jurnal Gizi Vol 9, No 1 (2020): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Cakupan ASI eksklusif Kota Jayapura belum mencapai target 80%. Data profil kesehatan Kabupaten Jayapura Papua tahun 2014 menunjukkan cakupan ASI ekslusif 40,28%. Terjadi peningkatan dibandingkan dengan tahun 2012 yang baru mencapai 28,78%. Hal ini menunjukkan bahwa program ASI esklusif di kota Jayapura belum berhasil. Tujuan penelitian Mengetahui hubungan dukungan ibu kandung, ibu mertua dan suami dengan praktek ASI eksklusif di Kampung Sereh Papua.Jenis penelitian ini adalah analitik dengan menggunakan pendekatan retrospektif dengan desain penelitian kasus kontrol, sampel 69 orang ditentukan secara random dibagi 2 yaitu. kelompok kasus (ASI Eksklusif) dan kontrol (Tidak ASI eksklusif). Metode pengumpulan data dengan wawancara langsung menggunakan lembar kuesioner. Analisis statistik dengan menggunakan Chi-Square.Hasil Penelitian ini di dapatkan proporsi ASI eksklusif (59,4%). Sedangkan dari uji statistik menunjukan Adanya hubungan yang sangat signifikan antara dukungan ibu kandung (p: 0,006), ibu mertua (p: 0,00) dan suami (p: 0,007).Dukungan ibu kandung, ibu mertua dan suami yang baik dapat meningkatkan praktik ASI eksklusif .

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