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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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Kandungan Isovlavon dan Vitamin E pada Formula Kombinasi Tepung Tempe dan Bekatul Untuk Memperbaiki Profil Lipid Darah Sufiati Bintanah; Siti Fatimah Muis; Purwanto AP
Jurnal Gizi Vol 7, No 2 (2018): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1210.139 KB) | DOI: 10.26714/jg.7.2.2018.%p

Abstract

The prevalence of cardiovascular disease continues to increase as a result of dietary changes that have an impact on abnormal lipid profiles and oxidative stress. Efforts to improve lipid profiles byconsuming food contain antioxidant compounds that have the potential to improve blood lipid profiles. The aim of the study was to obtain a description of the content as an antioxidant in the formula of the combination of soybean tempeh flour with rice bran.Research method: This type of experimental research is to find out the most optimum antioxidant content of the formula. Making formulas, (1) yellow soybean tempeh flour + white bran flour, (2 black soybean tempeh flour + white bran flour (3) yellow soybean flour tempeh + red bran flour,(4) black soybean flour tempeh + red bran flour, with composition of 1: 1 and weighs 112 grams each, non-calorie sweetener 3 grams and food flavorings 3 grams, dissolved in cold water as muchas 250 cc, analysis of nutrients using the AOAC method, 2005 . Data analysis: Data obtained are averaged and displayed in table form, then compared between treatments. Results: The combination of YST + RBF with a composition of 1: 1 has a higher isovlavone content while the highest content of vitamin E is found in the combination of YST + WBF. Conclusion: There is sufficient isovlavone and tokoverol content from a combination of tempeh flour and bran to improve blood lipid profile.Keywords: Isoflavones, vitamin E, formula of tempeh and bran flour, blood lipid profile
Kadar Lemak dan Air Pada Cookies dengan Substitusi Tepung Ubi Ungu dan Kacang Tanah Nadia Karomatul Izza; Nanik Hamidah; Yahmi Ira Setyaningrum
Jurnal Gizi Vol 8, No 2 (2019): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (657.37 KB) | DOI: 10.26714/jg.8.2.2019.106-114

Abstract

Cookies are crispy textured cakes. The main ingredient used to make cookies is wheat flour. Substitution of flour with purple sweet potato is done because purple sweet potato has content such as wheat flour. Purple yam flour contains amylose of 24.79% and amylopectin of 49.78%.This research was conducted to analyze on fat level and water content in cookies. The study design was a Randomized Block Design. The treatment level was divided into 4 groups with the proportion of purple sweet potato flour:  F0 (0%: 0%), F1 (55%: 20%), F2 (45%: 30%), and F3(35%: 40 %). Fat content analysis used was the soxhlet method. There was a significant effect (ρ = 0,000) on the amount of fat content in cookies. The highest fat content found in F3 was 38.85%.Water content analysis used was the Thermogravimetric method. Statistical analysis of water content using friedmen with a reliability level of 95%. There was a significant effect (ρ = 0,000) on the amount of water content in cookies. The lowest water content was in F3 of 38.85%. The higher the addition of peanut flour, the lower the water content of cookies. Keywords: Cookies, Purple Sweet Potatoes, Ground Peanuts, Fat Levels, Water Content
Hubungan Indeks Massa Tubuh (IMT) Dengan Kadar Gula Darah Penderita Diabetes Mellitus (DM) Tipe 2 Rawat Jalan Di RS Tugurejo Semarang Miftahul Adnan; Tatik Mulyati; Joko Teguh Isworo
Jurnal Gizi Vol 2, No 1 (2013): Jurnal Gizi Unimus
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (206.794 KB) | DOI: 10.26714/jg.2.1.2013.%p

Abstract

Diabetes mellitus is a disease characterized by an increase in glucose / blood sugar (hyperglikemi) due to chronic reduction or absence of insulin (Iqbal, 1996). That central obesity is one of the factors that influence the incidence of type 2 diabetes. Excessive fat deposits in the body can cause insulin resistance that affect blood sugar levels of people with diabetes mellitus (Waspadji, 2004). BMI is one way to determine the nutritional status is used to determine whether a person is obese or not. BMI has nothing to do with blood sugar levels with DM (Hartono, 2006). The general objective of this study was to determine the relationship between Body Mass Index (BMI) with blood sugar levels of type 2 diabeticpatients. This type of research is the explanation of research in the field of clinical nutrition. The method used is survey method with cross sectional approach. The study population was all patients with type 2 diabetes mellitus in the hospital outpatient clinic of Internal Medicine Tugurejo Semarang. Data collected at the outpatient patient in June-July 2011. Samples were taken as many as 37 people who meet the inclusion criteria. Types of data collected is the primary data and secondary data. Analysis of the data used is the univariate analysis to determine the frequency distribution characteristics of the sample, Kolmogorov Smirnov testto determine normality of data, and Spearman test rating to determine the relationship between two variables is the dependent variable and independent variables. Results showed that the characteristics of patients with diabetes mellitus are mostly women (78.4%). The biggest age group in the age group 46-60 years (73%). Education is the largest school graduate school / vocational high (24.3%). Most jobs are housewives (59.5%). Most of the value of IMT in the group from 25 to 29.9 (51.4%). Blood sugar levels during most of> 200mg/dl (70.3%). Statistical analysis showed no relationship between values of BMI with blood sugar levels of type 2 diabetic patients with p value 0.000 (<0.05) and r = 0.201.In conclusion the higher value of IMT with diabetes mellitus type 2 the higher the blood sugar levels.Keywords: Diabetes Mellitus, Body Mass Index, blood sugar levels.
Hubungan Status Gizi, Asupan Bahan Makan Sumber Purin dengan Kadar Asam Urat pada Pasien Hiperuresemia Rawat Jalan di Rumah Sakit Tugurejo Semarang Hana Silviana; Sufiati Bintanah; Joko Teguh Isworo
Jurnal Gizi Vol 4, No 2 (2015): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (157.662 KB) | DOI: 10.26714/jg.4.2.2015.%p

Abstract

Hyperurisemia is a disease that marked by sudden and recurrent attacks with a very painful pain as a result of high levels uric acid in the blood that exceed normal limits. Normal levels of uric acid for women is 2,4 to 5,7 mg/dl blood and for man is 3,4 to 7 mg/dl blood. The cause hyperuricemia is a metabolic disorder since birth, consumption of foods high purines, body weight, and the amount of alcohol. The general research purpose of this study is to determine the relationship of nutritional status and intake of purine source with uric acid levels of outpatientswith hyperuricemia in hospital Tugurejo Semarang.The type of reaserch is explanatory research with crossectional approach. The number of sample are 22 outpatients in hospitals Tugurejo Semarang. Univariate analysis will be undertakento present the frequency distribution data. The Shapiro-wilks test was used to analysis the normality distribution both of datas .Bivariate analysis to examine the relationship between two variables will be done by the pearson correlation test, and by the spearman rank test.The result of study showed there are 12 persons of samples (54,5%), are 51-70 years old.There are 8 persons of samples (36,4%) were yunior levelsof education and there are 12 persons of samples (54,5%) have the most fat of nutritional status. Based on the intake of purine source material feeding as many as 22 samples (100%). Uric acid levels by about 16 samples (72,7%)?.Statistical analysis showed the significant relationship (pv =0,000) between the nutritional status and the level of uric acid of blood. The study showed the significant relationship (pv =0,038), between the level of purine uric intake and the level of uric acid of blood.Key words : nutritional status, purine intake, level of uric acid
Total Mikroba Bumbu Inti Instan Skala Industri Rumah Tangga Yusmila Kumudawati; Yunan Kholifatuddin S
Jurnal Gizi Vol 7, No 1 (2018): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (344.323 KB) | DOI: 10.26714/jg.7.1.2018.%p

Abstract

In today's, for simple cooking, seasosing are now available in instant form. Some seasoning instant made by home industry, produced without preservatives additif. Long deliveries allow spice damage by microbes because although spices have anti-nutritive substances, however seasoning instant still have high moisture content that can cause microbial growth. This study aims to determine the total microbial from main seasoning spice instant produced by home industry atroom temperature storage for 1 day and 21 days.       This research is a laboratory experimental research. The number of spice samples there are three types of red, white and yellow are repeated four times and then tested three times (triplo).Samples were investigated on day 1 and 21 storage. Total microbial data analysis by describing data.      The results showed that storage seasoning instant for 21 days resulted in an increase of total bacteria in red seasoning from 3.1 x 102 cfu / ml to 4.4 x 103 cfu / ml and white seasoning from 3.9 x 103 cfu / ml to 5.7 x 103 cfu / ml, while the yellow seasoning decrease from 4.8 x 103 cfu / ml to 3.9 x 103 cfu / ml. In the yellow spice, the number of bacteria has decreased and the total amount of bacteria is smallest because in the material there are antimicrobial compounds, notably ginger and turmeric. Although there is an increase in the total number of bacteria in red and white seasoning, but all seasoning during the storage for 21 days still meet  the  BPOM standard which requires the total amount of bacteria in the seasoning to a maximum of 1 x 104 cfu / ml.Keywords: Total microbial, Shelf time, Main Seasoning Instant, home industry
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

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

Abstract

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.
Hubungan Asupan Bahan Makanan Sumber Serat, Asupan Natrium, Asupan Lemak dan IMT dengan Tekanan Darah pada Pasien Hipertensi Rawat Jalan di Rumah Sakit Tugurejo Semarang Nur Yunaida Fauziah; Sufiati Bintanah; Hapsari Sulistya Kusuma
Jurnal Gizi Vol 4, No 1 (2015): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (110.65 KB) | DOI: 10.26714/jg.4.1.2015.%p

Abstract

High blood pressure disease shows enhanced from to year. High blood pressure at influence by behaviour factor that is food pattern unfavourable likes to consumption over source sodium, less to consumpt fibrous food likes fruit and vegetable, risk factor of the increasing of blood pressure besides fat factor and Body Mass Index (BMI). The increasing of blood pressure also influenced by genetic factor.fat consumtion and obesitas. The purpose of the research is to detect the correlation of fiber consumption, sodium intake, fat and BMI with blood pressure in hypertension patient in care at Hospital Tugurejo SemarangResearch kind uses method explanatory research at clinic nutrient area with a cross sectional approached. The size of population as much as 63 person and sample 55 person, was taken by purposive sampling. Data becollected by using direct interview methode in sufferer. Primary data that is gatherred to cover: food-stuff consumption that contain fiber by recall use food frequency and questionnaire. The normality of the data was tested by kolmogorov smirnov test. The correlation of variables, were analysed by correlation pearson product moment test if the distribution of data is normal and use spearman rank test if the data not normally distribution.There are no correlation between fiber, fat, sodium and BMI with blood pressure. Necessary done continuation research to detect factors that causes hypertension besides sodium intake, fat, fiber and BMI by using different technique and method and with mare many of sample
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (470.61 KB) | DOI: 10.26714/jg.6.2.2017.%p

Abstract

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
Gambaran Mutu Makanan Pada Penderita Autisme Di Panti Asuhan Al-Rifdah Semarang Dwi Septi Ambarwati; Ali Rosidi; Yuliana Noor SU
Jurnal Gizi Vol 3, No 1 (2014): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (172.291 KB) | DOI: 10.26714/jg.3.1.2014.%p

Abstract

The quality of the food is served judging the quality of the consumer to be aware of the color, texture, aroma, flavor, and sanitation on the equipment used. In children with autism need to be considered in the therapeutic quality food using free gluten and free casein. The purpose of this study was to determine the picture quality of food in people with autis in the orphanage Al-Rifdah Semarang. Type of study used descriptive and cross-sectional methods. Population and samples taken in this study is a food that is served in Al-Rifdah Orphanage Semarang for 4 days. Primary data include type of foods that contain gluten and casein, heavy foods containing gluten and casein. Secondary data include a general description of the profile Orphanage Al-Rifdah Semarang. Data collected edited and processed and analyzed with descriptive analysis using nutrisurvey program. From the research that has been done of children with autism who live in the orphanage Al-Rifdah Semarang by 11 children aged 5 to 19 years. With male gender as much as 9 children and female sex as much as 2 children. Orphanage in Al-Rifdah Semarang still serving food sources of gluten in any menu. With an average of 715.24 in the one-day gr ingredients are gluten-containing foods, and the average in a day are 19.98 grams of foods that contain casein.
DEWAN REDAKSI DAN DAFTAR ISI DAFTAR ISI -
Jurnal Gizi Vol 6, No 1 (2017): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (105.607 KB) | DOI: 10.26714/jg.6.1.2017.%p

Abstract

DEWAN REDAKSI DAN DAFTAR ISI

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