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INDONESIA
Jurnal Media Gizi Indonesia (MGI)
Published by Universitas Airlangga
ISSN : -     EISSN : -     DOI : -
Core Subject : Health,
Health Professions
Arjuna Subject : -
Articles 446 Documents
 18   19   20   21   22 
THE ASSOCIATION OF FAMILY SUPPORT IN FULFILLING HEALTHY NUTRITIOUS FOODS, PROTEIN AND MICRONUTRIENT INTAKE WITH HEMOGLOBIN LEVELS AMONG ELDERLY Luberta Ebta Wiyani; Diffah Hanim; Dono Indarto
Media Gizi Indonesia Vol. 16 No. 3 (2021): JURNAL MEDIA GIZI INDONESIA (NATIONAL NUTITRION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v16i3.215-223

Abstract

The elderly usually accompanied by many impairments due to decline in organ functioning which have a great impact on their daily intake and leads to anemia. Many elderlies also have mobility impairment which make them become more dependent and need supports from their family. The aim of this study is to investigate the relationship of family support, the daily intake of protein, iron, vitamin C with hemoglobin levels in elderly. This observational analytic study with cross-sectional design was performed in 185 elderlies aged 60-79 years determined using the OpenEpi program. Subjects collected by simple random sampling from chosen Posyandu in Klaten and Sragen districts. The data on daily intake and family support in fulfilling healthy nutritious foods were collected by using a 2x24-hour food recall form and a modified questionnaire from Hanim’s study. Hemoglobin levels were measured from venous blood using Cyanmethhemoglobin method. The data were analyzed using the Pearson test and Multiple Linear Regression test. The prevalence of mild anemia was found in 10.27% women and 5.41% men. Family support (b=0.09, 95%CI:0.003- 0.18), protein intake (b=0.41, 95%CI:0.25-0.57), iron intake (b=0.19, 95%CI:0.96-0.29), vitamin C intake (b=0.10, 95%CI:0.02-0.41) were significantly associated with hemoglobin levels (p<0.05). To conclude, sufficient family support, adequate intake of protein, iron and vitamin C are associated to higher hemoglobin levels.
KORELASI TINGKAT ASUPAN LEMAK DAN AKTIVITAS FISIK DENGAN KUALITAS HIDUP LANJUT USIA Correlation between Fat Intake and Physical Activity with Quality of Life in Elderly Roni Nurdianto; Diffah Hanim; Eti Poncorini Pamungkasari
Media Gizi Indonesia Vol. 16 No. 3 (2021): JURNAL MEDIA GIZI INDONESIA (NATIONAL NUTITRION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v16i3.280-286

Abstract

The quality of life of the elderly is determined by physical, emotional, intellectual, social, vocational, and spiritual. The importance of maintaining quality of life is always implemented by healthy living behaviors, eating safe and nutritious food balanced with physical activity to minimize the risk of degenerative diseases. Non-communicable diseases such as hypertension and diabetes mellitus often occur in the elderly. This is caused by so often eating high-fat foods, and lack of physical activity, which can decrease the quality of life in elderly. This study aims to analyze correlation between the level of fat intake and physical activity with quality of life of elderly. Method used was a cross sectional design with 200 respondents. Data on fat intake was obtained by interview using 2x24 hour food recall questionnaire, while physical activity and Quality of Life used the Social Disengagement Index and WHOQOL-BREF questionnaires. Data were analyzed using Spearman test (α = 0.05). This study shows that majority of respondents have a good quality of life at a moderate level of fat deficit intake and moderate activity. Results of statistical analysis, level of fat intake with quality of elderly life has a non-significant positive correlation (p> 0.05) with value of correlation is 0.086 or very weak, whereas physical activity has a significant positive correlation with quality of elderly life (p <0.05) with value of correlation is 0.216 or weak. This study concluded that it is important to keep doing physical activities to maintain physical fitness in elderly life.
THE ACCEPTANCE OF BAKED GETUK (CASSAVA CAKE) WITH RICE BRAN AND RED BEANS SUBSTITUTION AS HIGH FIBER SNACK FOR ELDERLY Ali Iqbal Tawakal; Annis Catur Adi; Dominikus Raditya Atmaka
Media Gizi Indonesia Vol. 16 No. 3 (2021): JURNAL MEDIA GIZI INDONESIA (NATIONAL NUTITRION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v16i3.200-206

Abstract

Rice bran and red beans are one of food items that contain high dietary fiber and can be processed into traditional snacks such as baked getuk (cassava cake). Elderly needs enough fiber to support their metabolism. This study aims to analyze the effect of rice bran and red bean substitution of getuk toward its acceptance and dietary fiber contents. This study was an experimental study with a completely randomized design. There were four treatments of rice bran and red beans substitution (F0 = 0% rice bran, 0% red beans); (F1 = 10% rice bran, 13% red beans); (F2 = 13% rice bran, 10% red beans), (F3 = 17% rice bran, 7% red beans). This study further involved 30 untrained elderly and pre- elderly panelists (45–80 years). Acceptance was measured using a hedonic questionnaire on a scale of 1 to 6. Statistical analysis of acceptability differences was completed using Kruskal-Wallis and Mann-Whitney test with α ≤ 0.05. In results, there were significant differences between F1, F2, F3, and F0 on all characteristics (color, aroma, texture, taste) with p = 0.001, and the acceptance rating from highest to lowest was F3, F2, F1, respectively. The organoleptic test results further showed that the panelists mostly preferred the F3 formula (17% rice bran and 7% red beans). There was no significant difference in dietary fiber content between each formula, F1 contains 9.250 grams of dietary fiber (30.8% RDA), F2 contains 9.242 grams of dietary fiber (30.8% RDA), and F3 contains 9.235 grams of dietary fiber (30.7% RDA). This study proved that rice bran and red red beans substitution to getuk improves its fiber content and also having good acceptability.
LINGKAR PINGGANG DAN ADIPONEKTIN PADA REMAJA OBESITAS Waist Circumference and Adiponectin in Obese Adolescents Nur Aisiyah Widjaja; Rendi Aji Prihaningtyas; Meta Herdiana Hanindita; Roedi Irawan
Media Gizi Indonesia Vol. 15 No. 2 (2020): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v15i2.88-93

Abstract

Obesity causes low-grade chronic infl ammation. Adiponectin is an anti-infl ammatory cytokine. Increased waist circumference in obesity infl uences pro-infl ammatory and anti-infl ammatory cytokine levels which increase the risk of metabolic complications. This study was a cross-sectional study conducted at the Nutrition and Metabolic Diseases Clinic of Children's Hospital Dr. Soetomo, Surabaya. Subjects were chosen consecutively as many as 59 obese adolescents with inclusion criteria: obesity, aged 13-16 years, and having parents / guardians who were willing to follow the research and exclusion criteria: taking drugs, such as dyslipidemia, getting hormone therapy, suff ering from secondary obesity , suff ers from endocrine abnormalities, and has an infection or infl ammatory disease. Anthropometric examination was performed on subjects, including body weight, height, and waist circumference. Body Mass Index (BMI) is measured by weight calculation (kg) divided by height squared (meters) and plotted into the CDC 2000 curve. Obesity is established if a Body Mass Index/Age (BMI/A) >P95 is obtained according to age and sex on the CDC 2000 curve. Adiponectin levels are examined using venous serum with ELISA. The relationship between waist circumference and adiponectin levels was analyzed by Pearson correlation. 59 subjects were included in this study. The mean of waist circumference and adiponectin were 100.18 ± 10.63 cm and 7,84 ± 3,81 μg / ml. Statistic test showed that there is no correlation between waist circumference and adiponectin levels in obese adolescents (p>0,05). There is no correlation between waist circumference and adiponectin levels in obese adolescents. Factors that aff ect the correlation between waist circumference and adiponectin include race, diet and physical activity
PENGARUH SUBSTITUSI AMPAS TAHU DAN PENAMBAHAN PISANG AMBON PADA SNACK BARKEDELAI UNTUK OLAHRAGAWAN (ASPEK DAYA TERIMA, EKONOMI DAN KANDUNGAN GIZI) Effect of Bean Curd Substitution and Addition of Ambonese Banana on Soybean Snack bar Formula for Athletes (Acceptability, Economic Value, and Nutritional Aspects) Brilliant Anjar Saputro; Annis Catur Adi
Media Gizi Indonesia Vol. 15 No. 2 (2020): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v15i2.143-151

Abstract

Degradation of sport performance in Indonesian athletes was recorded in Sea Games 2017 and FIFA rank in 2015. Some of athletes’ main problem are lack of stamina and endurance. These problem are caused by insuffi cient carbohydrate and energy intake. In addition, selection of tofu curd waste and banana are purposed to provide adequate potasium intake. This study was aimed to reveal the eff ect of bean curd waste and the addition of Ambonese bananas to the acceptability, nutritional value and economic value of the formulated snack bars.The used design was true experiment with completely randomized design. This study employed untrained panelists including athletes with weight restrictions (gymnastics and sports combat with weight classes) as many as 30 people.The percentage of bean curd waste substitution was P1: 12%; P2: 16%; P3: 25%, and 10% added banana. Statistical test results Friedman confi rmed a signifi cant diff erence in the level of preference on the texture and taste aspects between control and other formula. The results of the acceptability, nutritional value and economic value ranking obtained the optimum value in formula two (P2).Nutritional value for 100 grams of snack bar P2 (cohydrate: 41.6 g; fi ber: 8.7 g; potassium: 514 mg) has been able to contribute at least 10% of the daily energy needs of athletes. Laboratory test results for fi ber and potassium can meet 16.7% and 10.9% of the daily needs of athletes. Hence, formulated snack bar can be claimed to be high in fi ber and potassium products. The most aff ordable price of the formulated product was 7,000 IDR per 125 g which is more economical than the commercial soybean-based snack bar. Therefore, the formulated snack bar can be recommended as a complementary meal of athlete with weight restrictions.
Pengaruh Pemanfaatan Tepung Buah Kersen (Muntingia calabura L.) dan Substitusi Gula terhadap Kandungan Gizi, Antioksidan dan Organoleptik Biskuit The Effect of Calabura Fruit (Muntingia calabura L.) Flour Utilization and Sugar Substitution on Nutritional, Antioxidants and Organoleptics of Biscuit Deya Silviani; Sri Anna Marliyati; Lilik Kustiyah
Media Gizi Indonesia Vol. 17 No. 1 (2022): JURNAL MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v17i1.33-42

Abstract

Perubahan pola konsumsi ke pola yang kurang sehat seperti peningkatan konsumsi gula dan rendahnya konsumsi sayur dan buah, berkontribusi terhadap peningkatan prevalensi overweight dan obesitas di Indonesia. Overweight dan obesitas merupakan faktor resiko penyakit tidak menular. Pada penderita obesitas terjadi peningkatan stres metabolik, yang lebih lanjut dapat memicu penyakit tidak menular. Buah kersen (Muntingia calabura L.) memiliki potensi gizi dan antioksidan yang dapat dimanfaatkan pada pengembangan produk pangan. Pemanfaatan buah kersen dan substitusi gula pada biskuit dapat dilakukan sebagai upaya untuk membuat produk biskuit menjadi lebih bergizi, mengandung antioksidan dan rendah gula yang dapat berkontribusi pada pencegahan faktor resiko overweight dan obesitas. Penelitian ini bertujuan untuk menganalisis pengaruh pemanfaatan tepung buah kersen dan substitusi gula terhadap  kandungan gizi, kandungan antioksidan, aktivitas antioksidan, karakteristik organoleptik serta karakteristik fisik biskuit. Rancangan Percobaan yang digunakan adalah Rancangan Acak Lengkap Faktorial dengan dua faktor, yaitu substitusi tepung buah kersen dan substitusi gula. Analisis yang dilakukan meliputi analisis kandungan gizi, kadar dan aktivitas antioksidan, dan kekerasan. Pengaruh perlakuan terhadap kandungan zat gizi dianalisis menggunakan sidik ragam (ANOVA), sedangkan  terhadap sifat organoleptik menggunakan Kruskal Wallis. Hasil penelitian menunjukkan bahwa substitusi tepung buah kersen dan gula memberikan pengaruh terhadap kadar abu serta kandungan dan aktivitas antioksidan biskuit (p<0,05), namun tidak berpengaruh pada karakteristik organoleptik biskuit. Peningkatan taraf substitusi tepung buah kersen meningkatkan aktivitas dan kadar antioksidan biskuit. 
Back Matter MGI Vol 17 no 1 th 2022 Naisya Azalia
Media Gizi Indonesia Vol. 17 No. 1 (2022): JURNAL MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v17i1.%p

Abstract

FOOD INTAKE, FOOD PURCHASING ACCESS, AND STRESS DURING THE COVID-19 PANDEMIC: A DESCRIPTIVE STUDY AMONG COLLEGE STUDENTS OF JENDERAL SOEDIRMAN UNIVERSITY Izka Sofiyya Wahyurin; Ajeng Dian Purnamasari; Hiya Alfi Rahmah
Media Gizi Indonesia Vol. 17 No. 1 (2022): JURNAL MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v17i1.70-75

Abstract

The COVID-19 pandemic is causing social restrictions that leads to school form home. Long period of online learning system will likely make excessive food intakes and adolescent would try popular diet, got high stress due to staying at home for a long period of time, and decreased of food purchasing access. This study aimed to describe the food intakes, food purchasing access, and stress level among college students of Jenderal Soedirman University during pandemic period. This study was crossectional design study with data collection using purposive sampling. Total samples were 361 students from Jenderal Soedirman University Students. Descriptive Analytical data was shown using percentage, mean, and standard deviation. Food intake data was collected using 24 hours food recall and food purchasing access was determined by the online questionnaire with question about how the respondents get the access to buy food during pandemic Energy intakes, macro nutrients, vitamins C and vitamins A of Jenderal Soedirman University Students during pandemic era were inadequate compared to their nutritional needs. Most of the students feel stressed during pandemic because they were worried they might get infected by COVID-19 either themselves or their family.
Back Matter MGI Vol 16 no 2 th 2021 Back Matter
Media Gizi Indonesia Vol. 16 No. 2 (2021): JURNAL MEDIA GIZI INDONESIA (National Nutrition Journal)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v16i2.%p

Abstract

PENGEMBANGAN PRODUK READY TO USE THERAPEUTIC FOOD (RUTF) BERBENTUK BAR BERBAHAN KACANG HIJAU, SEREALIA, DAN MINYAK NABATI Development of Ready to Use Therapeutic Food (RUTF) Bar Product Made from Mungbean, Cereal, and Vegetable oils Reni Novia; Budi Setiawan; Sri Anna Marliyati
Media Gizi Indonesia Vol. 17 No. 1 (2022): JURNAL MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v17i1.21-32

Abstract

Pemberian produk RUTF (Ready to Use Therapeutic Food) merupakan salah satu solusi untuk mengatasi malnutrisi akut berat pada balita. Penelitian ini bertujuan untuk mengembangkan dan menganalisis produk RUTF berbentuk bar dari kacang hijau, serealia, dan minyak nabati untuk balita malnutrisi akut berat. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial dengan dua faktor dan dua ulangan. Faktor tersebut terdiri dari faktor A (kombinasi penggunaan tepung kacang hijau dengan jenis serealia yaitu tepung beras atau tepung jagung), dan faktor B (minyak nabati yaitu minyak kelapa atau minyak kelapa sawit). Penentuan formula terpilih didasarkan pada uji organoleptik (uji hedonik) dan kandungan gizi produk (energi dan protein). Hasil analisis uji hedonik menunjukkan bahwa atribut warna, aroma, rasa tekstur dan keseluruhan produk tidak berbeda nyata antar formula dan semua formula cenderung disukai panelis. Perlakuan kombinasi penggunaan tepung kacang hijau dengan serealia berpengaruh secara signifikan terhadap kandungan protein sedangkan perlakuan penggunaan minyak nabati berpengaruh secara signifikan terhadap kandungan energi produk. Hasil penelitian menunjukkan bahwa formula yang dipilih adalah formula A1B1 (kombinasi penggunaan tepung kacang hijau dengan tepung beras dan minyak kelapa) yang mengandung energi 522 kkal, 3.42% kadar air, 2.32% kadar abu, 13.57% protein, 28,89% lemak, 51,81% karbohidrat, serat pangan 4.66%, zat besi 13.82 mg /100g, kalsium 348.24 mg/100g, daya cerna protein 94.93%, dan aktivitas air 0.21. Formula A1B1 memenuhi persyaratan standar produk RUTF untuk semua kandungan gizi dan aktivitas air kecuali kandungan air berdasarkan WHO (2007). 

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