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INDONESIA
Jurnal Gizi
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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Effectiveness of Poster Media on Changes in Behavior of Food Handlers at the State Polytechnic Jember Canteen Muhammad Iqbal; Nina Agusti Winarsih
Jurnal Gizi Vol 9, No 2 (2020): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.9.2.2020.%p

Abstract

Hygiene sanitation of food in the canteen is important because of the existence of a canteen to ensure the health of canteen users. The behavior of food handlers determines the quality of food served. During this time there were still many cases of food handlers who lacked good behavior as food handlers. This study aims to improve the behavior of food handlers in the Jember State Polytechnic canteen using poster media without counseling. This research is a quasi-experimental study with the design of one group pretest posttest. Respondents from this study came from 10 food stands at the Jember State Polytechnic canteen. The first month was given a pretest and poster installation. Then the poster was left for 2 months and posttest. Data retrieval uses a behavior checklist form that has been validated. The results of statistical analysis show that the value of p = 0.9981 which means> 0.05 (alpha). That is, there were no significant changes between before and after the poster was given. This means that in the intervention of a media in the community it cannot indeed stand on its own, an explanation such as a brief presentation and counseling is needed. Keywords: Canteen, Counseling, Food Handler Behavior, Posters
Identifikasi Karakteristik Kimiawi dan Daya Simpan Kefir Susu Jagung (Zea mays L. Saccharata) Lestari, Yanesti Nuravianda; Amin, Nur; Ananda, Duyung; Rengganis, Nimas Ayu
Jurnal Gizi Vol 10, No 2 (2021): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.10.2.2021.20-32

Abstract

Kefir is a food-based on pasteurized milk fermented using lactic acid bacteria, aceticacid bacteria, and yeast. The study aims to analyze proximate levels (carbohydrates, proteins,and fats) and identify the characteristics of sensory changes during storage. This true experimental study uses a complete randomized design with 1 factor. Thecomposition of corn milk kefir consists of 3 levels (K1=corn milk: skimmed milk 100:0;K2=corn milk: skimmed milk 75:25; K3=corn milk: skimmed milk 50:50).  Data analysisusing One Way Anova showed that carbohydrate content (10.31 + 1,426), fat (0.18 + 0.018),and protein (1.83 + 0.973) significantly different (p=0.0001). The 35 days of storage in the refrigerator (2-8C) results in a change in kefir colorbecoming more faded. The kefir texture before storage is different for each kefir compositionand becomes more viscous at the end of the storage period. The sour aroma of kefir willincrease during kefir storage. It can be concluded that protein and fat levels increase alongwith an increase in the amount of skimmed milk addition, while carbohydrate levels decreaseat the addition of the most skimmed milk (K3).Keywords: kefir, proximate, sensory characteristics, shelf-life, skimmed milko
Kadar Air dan Warna Penyedap Alami Jamur Tiram (Pleurotus Ostreatus) Berdasarkan Perlakuan Awal (Pre-treatment) Nadhifah, Ainun; Kholifatuddin, Yunan; Handarsari, Erma
Jurnal Gizi Vol 10, No 2 (2021): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.10.2.2021.33-41

Abstract

Flavoring seasonings are food additives added with the aim of increasing flavor (palatability) and covering up deficiencies in food in terms of taste. The natural glutamate content of mushrooms has the potential to be used as a flavoring ingredient, one of which is oyster mushrooms. The quality of natural flavoring of oyster mushrooms is determined by the formula of the ingredients and the way they are produced. The drying process can affect the water content and color of seasoning.This study aims to determine the water content and natural flavoring of oyster mushrooms based on initial treatment. This study was an experimental study using a Completely Randomized Design with 6 treatment trials (non-blanching, blanching, sodium bisulfite immersion, citric acid immersion, blanching + sodium bisulfite immersion, and blanching + citric acid immersion), and 3 test replications. The moisture content test was performed by the AOAC oven method and color analysis was measured using Konica Minolta CR-10 Color Reader. Observational data were analyzed using univariate analysis.The results showed that the initial treatment had a tendency to increase water content. Moisture content for all samples based on pretreatment meets the quality criteria for dry products that is 10%. The results of the color analysis showed an increase in the value of each treatment but did not show any real difference in color. The treatment using sodium bisulfite immersion and blanching showed an increase in brightness intensity and a good chroma value category compared to the control value. Based on OHue value in each treatment has the same color scheme, namely yellow – red.Keywords: Oyster mushroom, Water Content, Color, Pre treatment, blanching
Citra Tubuh, Kecukupan Gizi, Status Gizi, dan Status Anemia pada Wanita Pranikah Ardiyanti, Aanisah; Melani, Vitria; Nadiyah, -; Sitoayu, Laras; Wahyuni, Yulia
Jurnal Gizi Vol 10, No 2 (2021): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.10.2.2021.42-52

Abstract

Health is the one of readiness factors in marriage. Towards the wedding, usually the body image will be a concern. A diet to get the ideal body is often to found. The results showed that the percentage of anemia in WUS who were not married was greater than WUS who were already married. This study aimed to determine the relationship of body image, level of nutritional adequacy, nutritional status, and anemia status in premarital women.An observational study with cross sectional approach. A number of 65 respondents were selected by accidental sampling. The data were obtained through interviews using questionnaire (respondent characteristics, body shape questionare-34), anthropometric measurements (weight, height, body mass index, nutritional status), and blood sampling (hemoglobin levels). The data were analyzed using Chi-Square Test.The results showed a significant relationship between body image and anemia status (p<0,05). There was no significant relationship between the level of energy sufficiency, protein, fat, iron, zinc, and vitamin C with anemia status (p>0,05). There was no significant relationship between nutritional status and anemia status (p>0,05). The conclusion is that only body image has a significant relationship to anemia status.Key words : anemia, body image,  nutrition
Perbandingan Jenis Cairan Rehidrasi terhadap Tingkat Dehidrasi dan VO2 Maksimal pada Remaja Putri Peserta Ekstrakurikuler Bola Basket Nissa, Choirun; Madjid, Indah Juliana; Januardo, Ferdian Hapreda
Jurnal Gizi Vol 10, No 2 (2021): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.10.2.2021.1-9

Abstract

Indonesia currently tends to have fluctuative achievement in sports, especially in basketball. The sports performance can be affected by several things, which are relatedto the fulfillment of nutritional adequacy. Balance of fluid is one of essential intakes forathletes. This study aimed to analyze the comparison of rehydration fluids type todehydration level and vo2max on female teens of basketball extracurricular participants.This study design was quasy experiment with posttest only group design. Thetreatments in this study were divided into 3 groups, the first is water-given group, thesecond water-CHO 6%-given group and the third is isotonic water-given group. Alltreatments were performed to 8 female teens of basketball extracurricular participantson the different days. The results of Kruskal-Wallis statistical test showed difference in the level ofdehydration in a variety of treatments (p = 0.0001). Based One Way Anova there wereno differences in the various treatments VO2max (p = 0.180). The conclusion of thisresearch was that providing isotonic water could help reach the best level of hydrationfor an athlete during training. Key words: Dehydration Level, VO2max, Rehydration Fluid
PENGARUH DOSIS FRUKTOSA TERHADAP INDEKS MASSA TUBUH, PROFIL GLUKOSA DARAH DAN KADAR TRIGLISERID (Studi pada Tikus Wistar yang Diinduksi High Fat Fructose Diet ) Sunarti, Sunarti; Astuti, Fardhiasih Dwi; Bintanah, Sufiati
Jurnal Gizi Vol 10, No 2 (2021): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.10.2.2021.53-59

Abstract

Fructose or often called fruit sugar is one part of simple carbohydrates calledFructose or often called fruit sugar is one part of simple carbohydrates called monosaccharides (Almatsir 2009). Currently, many food and beverage industries use fructose sugar as a sweetener. (Prahstuti 2011). Consumption of high-fructose products of more than 85 grams per day or more than 25% of caloric needs can lead to increased triglyceride levels and insulin resistance (Prahastuti 2011). The purpose of this study was to evaluate changes in obesity status, fasting blood glucose levels and triglyceride levels in wistar rats induced with a high fat fructose diet, by giving different doses.Research methods.The design in this study was a Randomized Control Trial (RCT), double bline pre post control design using male wistar rats, aged 6-7 weeks weighing 90-150 grams, totaling 15 individuals divided into 3 groups. Group 1 is a group of rats fed HFFD with 1% fructose, group 2 is rats fed HFFD with 2% fructose, group 3 is rats fed standard feed. Before the treatment, adaptation was carried out for 1 week, after that a pre-test was carried out which included measurements of body weight, body length, fasting data glucose levels, and triglyceride levels. The treatment was given for 60 days, in the middle the measurements of body weight, length, fasting data glucose levels, and triglyceride levels were also carried out. The research location was in the clinical pathology laboratory, Faculty of Pharmacy, Muhammadiyah University, Surakarta.The results of the study The administration of fructose at a dose of 2% / kg BW increased fasting blood glucose and triglyceride levels higher than the administration of 1%. kgBB. Upgrade has started since day 30Keywords: Fructose dose, Body Mass Index, fasting blood glucose level, Triglyceride level, Wistar rats, induced High fat fructose diet
Hubungan Status Gizi dan Aktivitas Fisik dengan Kejadian Hipertensi Remaja Saputri, Romadhiyana Kisno; Al-Bari, Akhmad; Pitaloka, Ria Indah Kusuma
Jurnal Gizi Vol 10, No 2 (2021): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.10.2.2021.10-19

Abstract

Adolescence is peak height velocity that affect changes in body composition, rapid growth on weight, bone mass, pysical activity and nutritional status. Overweight and lack of physical activity are risk factors of hyertension in adolescents. Overweight adolescents have a 4,85 times risk of developig hypertension compared to adolescents with normal nutritional status. Lack of physical activity has 7,86 times the risk of developing hypertension than adolescents with active physical activity. Hypertension in adolescents increase risk of morbidity and mortality in adults.This study aim to determine the correlation between nutritional status and physical activity with hypertension in adolescents. A quantitative research with cross sectional design was developed. Respondents in this study were 75 college students. Data analysis using Spearman’s Correlation test.Proportion of obesity and overweight was 20%. Physical activity of the respondents belongs to light category. The incidence of hypertension I 14,67% and hypertension II 2,67%. Results shows that there was correlation between nutritional status and physical activity with hypertension in adolescents.Keywords :  nutritional status, physical activity, hypertension, adolescents  
Sifat Sensoris, Kadar Protein dan Zat Besi pada Cookies Daun Kelor Novitaroh, Ana; Sulistiani, Ria Purnawian; Isworo, Joko Teguh; Syadi, Yunan Kholifatudin
Jurnal Gizi Vol 11, No 1 (2022): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.11.1.2022.32-44

Abstract

Cookies are high-energy and sugar snack that is popular in adolescents. Adolescents have a risk of infected anemia. One ingredient food that contains protein and iron which is good forpreventing anemia is Moringa oleifera L leaves. This study aims to determine the effect of addingMoringa leaves on sensory properties, protein, and iron levels in cookies. This research is usingthe True Experiment method with a Completely Randomized Design (CRD). The number ofvariations in the treatment in this study was P0=0 grams of moringa leaves, P1=5 grams, P2=10grams, P3=15 grams. Test for sensory properties using the hedonic test, the protein content testused the Kjedahl method and the iron test used the Spectrophotometric method. The statisticaltest of protein and iron levels used ANOVA. The results showed the best treatment is cookies withthe addition of 10 grams of Moringa leaves (P2). The highest protein content in P3 was 24.609%,and the lowest at P0 18.023% and showed significant differences between treatments. The highestof iron levels in P3 0.015%, and the lowest at P0 0.003% and showed significant differencesbetween treatments. The addition of moringa leaves to cookies affects sensory properties,increases levels of protein and iron.Keywords : Cookies, moringa leaves, protein, iron, sensory properties
Analisis Faktor-Faktor yang Mempengaruhi Status Kesehatan pada Pasien Hemodialisis di Rumah Sakit Medika BSD Nurbaiti, Syifa; Mulyani, Erry Yudhya; Sa’pang, Mertien; Wahyuni, Yulia; Novianti, Anugrah
Jurnal Gizi Vol 11, No 1 (2022): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.11.1.2022.1-8

Abstract

Chronic Kidney Disease (CKD) is a condition where the kidney(s) are damaged which is marked by the glomerular filtration rate<15mL/min/1.73m². Reports from IndonesianRenal Registry revealed that new patients undergoing hemodialysis in the Indonesian areincreasing every year. This study aims to see the health status of hemodialysis patients atMedika Hospital BSD. The design used was descriptive observational in November 2019 -February 2020, with cross sectional research design. The sampling method uses NonProbability Sampling, total samples taken was 46 respondent with age ratio >18 years to <60years old. The results showed 56.5% ureum levels >150 mg/dL, 76.1% hemoglobin levels ≤10g/dL, 71.7% malnutrition nutritional status (DMS score = >7), and 84.8% of the respondenthas bad health status. Keywords: Ureum levels, Hemoglobin levels, Dialysis Malnutrition Score (DMS), HealthStatus
Evaluasi Penggunaan Formula Bumbu Penyedap Berbasis Jamur Tiram pada Sistem Penyelenggaraan Makanan Kadaryati, Sri; Afriani, Yuni; Yolin, Jessika
Jurnal Gizi Vol 11, No 1 (2022): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.11.1.2022.44-47

Abstract

Formula development and sensory evaluation of seasoning agents using oyster mushroom has been carried out in the previous studies. Sensory quality is a food quality parameter that affectednutritional fulfillment and satisfaction. The use of seasoning agents was needed to be evaluated on foodservice system as a sensory evaluation in large quantities of processing. The objectives of this study wereto determine differences in food satisfaction and nutritional fulfillment on food service using seasoningagent of oyster mushroom. This was quasi-experimental study, conducted in July 2019 at Sekolah AlamNurul Islam, Yogyakarta. Respondents were the teachers. Data on nutritional needs were calculated usingweight and height, whereas food intake was obtained using food recall. Data of food recalls wereanalyzed using Nutrisurvey to obtain energy, protein, fat, and carbohydrate intake. Furthermore,nutritional fulfillment was obtained by comparing the food intake with the nutritional needs. Foodsatisfaction was obtained by interview using a food satisfaction questionnaire. Data were analyzed usingWilcoxon Test and Chi Square Test. The results showed that there were no differences in nutritionalfulfillment and satisfaction on the first and second days (p>0.05), except for the fulfillment of fat (p<0.05).The differences were found on the third day (p<0.05). Seasoning agents using oyster mushrooms haven’tfully increased food satisfaction and nutritional fulfillment in the food service. The effect still depends onthe type of dish that is processed. Seasoning agent using oyster mushroom still requires formuladevelopment so that it can be applied to dishes processing in food service.Keywords: food intake, seasoning agent, oyster mushroom, food satisfaction, food service

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