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Articles 433 Documents

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DAYA TERIMA DAN KADAR BETAKAROTEN DONAT SUBSTITUSI LABU KUNING Endah Bardiati; Annis Catur Adi; Siti Rahayu Nadhiroh
Media Gizi Indonesia Vol. 10 No. 2 (2015): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Vitamin A deﬁ ciency in Indonesia is still unresolved, especially in children. Pumpkin is a type of tubers and a local food product that contains high beta-carotene. It is also potential to be used as a substitution for snacks which favored by children such as donuts. The purpose of this study was to determine the acceptability and beta-carotene level of pumpkin donut substitution. This research was true experimental for product development and quasi experimental for acceptability with a completely randomized design, 6 repetitions on one control formula (F0) and 3 modiﬁ cation formula (F1, F2, F3) with additional of pumpkin. Panelist consists of 4 people as limited panelists and 30 people as non trained panelists. The difference of acceptability was analyze using Friedman test and continued with Wilcoxon Signed Rank Test if it shows a signiﬁ cant difference. The level of beta-carotene was analyze using spectrophotometer. The result of this study showed the best acceptability found in formula 3 (with 40% addition of pumpkin) with an average value of 2,28 and beta-carotene level of was 0,139 ppms. Formula 3 donut have a good acceptability and also contains higherbeta-carotene than commercial donuts, so it is potential as an alternative healthy snack for schoolchildren.Keywords: beta-carotene, acceptance, donuts, pumpkin

HUBUNGAN AKTIVITAS FISIK DENGAN KEJADIAN KONSTIPASI PADA LANSIA DI KOTA MADIUN Amelia Dyah Kartika Sari; Bambang Wirjatmadi
Media Gizi Indonesia Vol. 11 No. 1 (2016): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Elderly is the fi nal stage in human life which usually begins at age 60 years. Elderly phase characterized by decreased function of the body and more susceptible to diseases. One of the disease that are often experienced by the elderly is constipation. Constipation can be caused by various factors, one of which is lack of physical activity.The purpose ofthis study was to analyze the correlation between physical activity and constipation in Madiun City elderly. The subject, which collected using cluster random sampling and simple random sampling method, was 68 elderly which a week physical activity were scored using Physical Activity Scale for the Elderly questionnaire and constipation rate analyzedby Constipation Scoring System questionnaire. Statistic analysis was done using Spearman Correlation test. Results showed that the majority (73.5%) of respondents did not do enough physical activity, and as much as 66.2% of total respondents had constipation. There was a strong and positive correlation between physical activity and constipation in elderly (p = 0.000; r = 0.557) The conclusion of this study is that elderly in Madiun City who did enough physical activity tend to not have constipation.Keywords: physical activity, constipation, elderly

PENAMBAHAN IKAN LELE (CLARIAS GARIEPINUS) DAN ISOLATED SOY PROTEIN TERHADAP DAYA TERIMA DAN KADAR PROTEIN CILOK Sri Lestari; Annis Catur Adi
Media Gizi Indonesia Vol. 11 No. 2 (2016): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Some research found that p rotein adequacy from snack for elementary school children are still lacked. Snacks availability at schools have an important role to fulﬁ ll protein requirement for students. The purpose of this research was to analyze the effect of catﬁ sh (Clarias gariepinus) and Isolated Soy Protein (ISP) addition on acceptance level and p rotein content of c ilok (snack). Research methods used for formula development was experimental research with completely randomized design. Repetition was performed four times on ﬁ ve treatments (one control and four modiﬁ cations, those are F1 was added ISP, F2 was added c atﬁ sh, F3 was added c atﬁ sh ﬂ our, and F4 was added c atﬁ sh and ISP). Assessment of a cceptance used hedonic test. Variable in this research was a cceptance level (color, aroma, texture, and ﬂ avor) and p rotein content. Hedonic test was performed to 71 students. The difference of a cceptance (color, aroma, texture, and ﬂ avor) between 5 formulas was tested used Cochran’s Q; the difference within formula then analyzed by Mc Nemar test. Hedonic test result showed that panelists preferred F0. F4 had highest p rotein level based on DKBM and laboratory analysis found protein level (9.4 g/ 100 g) higher than recommended value. Cochran’s Q test showed signiﬁ cant difference a cceptance on color (p = 0.002) and taste (p = 0.047). Mc Nemar test showed the difference within formula on the color was F0 with F3, F1 with F3, and F2 with F3, while difference ﬂ avor formula found in F0 with F3. This research concluded that F4 had the highest p rotein level but the a cceptance was still low, it is recommended to modify F4 so that it become more acceptable but did not change the protein content.

PENERAPAN HACCP DALAM PROSES PRODUKSI MENU DAGING RENDANG DI INFLIGHT CATERING Ardanisworo Lintang Wicaksani; Retno Adriyani
Media Gizi Indonesia Vol. 12 No. 1 (2017): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

HACCP is one of the food safety systems which is done by analyzing materials, processes, and food products. HACCP analysis can be used as an effort to control the quality of the ﬁ nal product in order to meet the requirements of healthy, safe and halal food products. PT X is a catering company for aircraft service users (inﬂ ight catering). This company has implemented HACCP in every food production. This is a descriptive research by observing the process of rendang meat production. The application of HACCP in PT. X is done by controlling temperature and time during production process to prevent microbes growth. From ten application of HACCP according to SNI No. 01-4852-1998 about HACCP there is a point that has not been accordance with SNI monitoring. Monitoring activities are not routinely performed on blast chilling and dishing process. Pieces of coconut milk’s pack fall in to the pan when cooking process because the cutting of coconut milk pack is done on the cooking pan. Other HACCP principles like HACCP team determination, product description, ﬂ ow chart reaction, hazard identiﬁ cation, critical point determination, critical boundary determination of each CCP, corrective action, microbiological veriﬁ cation, and documentation are well implemented.

TIDAK ADA PERBEDAAN BERAT BAYI LAHIR ANTARA IBU DIABETISI DAN IBU NON-DIABETISI Emi Nur Cholidah; Bambang Wirjatmadi
Media Gizi Indonesia Vol. 10 No. 2 (2015): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Diabetes mellitus is a metabolic multisystem disease characterized by hyperglycemia due to abnormalities in insulin secretion and/or insulin work. In pregnancy, diabetes mellitus became one of the risk factor for infant’s high birth weight. The other potential factors are mother’sage, pre-pregnancy nutritional status, pregnancy weight gain, gestational age, and parity. Therefore, the research wanted to analyze the difference of birth weight between diabetic mother and non-diabetic mother. Comparative analytical method was used in this study with cross-sectional design.The sample in this study was 10 diabetic mothers and 10 non-diabetic mothers which was taken by simple random sampling in RSU Haji Surabaya. Independendent T-test was used to analyze the birth weight difference. The result showed that the proportion of hight birth weight were more prevalent in diabetic mothers (50%) than non-diabetic mothers (30%). Independent T-test analysis showed there was no difference in birth weight between diabetic mothers and non-diabetic mothers (p= 0,208). Further reseach is needed to understand birth weight determinant factors, particularly in diabetic mothers. Keywords: Birth Weight Infants, Diabetes mellitus, pregnancy, nutritional status

PENERAPAN HIGIENE SANITASI JASA BOGA PADA KATERING GOLONGAN A2 DAN GOLONGAN A3 DI KOTA PALANGKA RAYA PROVINSI KALIMANTAN TENGAH Karina Septea Asie Sawong; Dini Ririn Andrias; Lailatul Muniroh
Media Gizi Indonesia Vol. 11 No. 1 (2016): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

The rapid development of new caterings without followed by supervision from the authorities in term of food safety could lead to food safety cases. This study aimed to analyze the application of hygiene sanitation in catering class A2and A3 in Palangka Raya. This research was conducted with descriptive observational design non-hypothesis. The primary data obtained through interview about characteristics of catering at 10 selected caterings (3 caterings class A2 and 7 caterings class A3) and observation of building, sanitary facilities, equipments, food handlers, foods, principles of hygiene and sanitation, and quality of food microbiology. Sample was selected based on purposive technique. Data were analyzed descriptively. The result showed entire catering still does not meet physical requirements in the application of hygiene sanitation catering (catering group A2 grades 70-74; class A3 grades 74-83). The application of principles hygiene and sanitation each variable in several caterings was met requirements. Assessment of the microbiological quality of vegetables menu in 3 caterings shows number of bacteria E.coli were 0/g. The conclusion of research in general is that principle the application of hygiene sanitation principle and microbiological quality are met by the catering class A2 and A3 in Palangka Raya. However, the physical feasibility still needs to be improved. Application of hygiene and sanitation in caterings are expected to be a reference to obtain hygiene certifi cate acceptance as well as information to Health Department for verify the application of hygiene and sanitation catering in Palangka Raya.Keywords: E.coli, hygiene and sanitation, catering

HUBUNGAN PENGETAHUAN DENGAN SIKAP DAN HIGIENE PERORANGAN (PERSONAL HYGIENE) PENJAMAH MAKANAN PADA PENYELENGGARAAN MAKANAN ASRAMA PUTRI Edinda Ayu Miranti; Annis Catur Adi
Media Gizi Indonesia Vol. 11 No. 2 (2016): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Food service provider of student dormitory have to pay attention to the principles of hygiene and sanitation. One of factors that support the principles of hygiene and sanitation on f ood service establishment is p ersonal hygiene of food handlers, in order to prevent contamination of food. Knowledge and a ttitude of food handlers can affect the p ersonal hygiene behavior of food handlers. The purpose of this study was to analyze correlation of k nowledge with a ttitude and p ersonal hygiene of food handlers in f ood service provider of female student dormitory. This study was an observational study with cross sectional design. The sample of this study was all food handlers at f ood service provider of female student dormitory Al Izzah Batu City and Ar Rohmah and it was twenty respondents with saturated sampling method (population < 30). The analysis technique used in this study was Spearman’s Rank test. The results showed that most food handlers have good knowledge (55.0%) and attitude (65.0%), meanwhile personal hygiene were moderate (85.0%). The test results showed that there was no correlation between knowledge and attitude (p>0.10), but there was a correlation between knowledge and personal hygiene (p>0.10). This study concluded that knowledge is not the only factor that can inﬂ uence the attitude, but knowledge is one of factors that may affect personal hygiene of food handlers. Food organizer of female student dormitory needs to improve the supervision and give hygiene and sanitation training for food handlers.

HUBUNGAN ASUPAN CAIRAN, STATUS GIZI DENGAN STATUS HIDRASI PADA PEKERJA DI BENGKEL DIVISI GENERAL ENGINEERING PT PAL INDONESIA Nika Anita Sari; Triska Susila Nindya
Media Gizi Indonesia Vol. 12 No. 1 (2017): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Water is an essential nutrient needed by the body. Dehydration is a condition when body loses more water than it takes. The content of water in human body depend on the proportion of muscle tissue and fat tissue. This cross sectional study was to analyze relation between ﬂ uid intake, and nutrition status with hydration status of worker in division of general engineering at PT PAL INDONESIA. Subjects were all workers in all division general engineering at PT PAL INDONESIA. Data were collected by questionnaire which consist of 2 × 24 hours food recall, anthropometry measurement and urine collection. Spearman correlation test was applied to analyze the data. The result showed that most of the workers were ≤ 40 years old (58,8%) and all workers are male. Most of the workers had total ﬂ uid intake less than 3700 L per day (85,3%) with average 2797,3 ± 673,30 L per day, nutritional status were obese (67,6%) and medium dehydrated (41.2%). The result of statistic test showed a strong positive relationship between ﬂuid intake and hydration status. Meanwhile there was a weak negative relationship between nutritional status and hydration status. It can be concluded that ﬂ uid intake more contribute to hydration status than nutrition status in general engineering division workers.

MUTU ORGANOLEPTIK, KANDUNGAN PROTEIN DAN BETAKAROTEN MIE SUBSTITUSI IKAN RUCAH DAN UBI JALAR KUNING Dyah Patria Nuringtyas; Annis Catur Adi
Media Gizi Indonesia Vol. 12 No. 2 (2017): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Trash fish have a high protein content while the yellow sweet potato have a high betacarotene content that potential to be processed as noodle for supplementary feeding of toddlers age 2–5 years. This research aimed to analyze organoleptic and nutritional value (protein and betacarotene) of noodle trash fi sh and yellow sweet potato subtitution. Type of this research was true experimental design with completely randomized design with 5 times replication in 3 formulas which were 1 controlled formula (F0) and 2 modifi ed formulas (F1 and F2). Untrained panelists were used 25 mother of toddler. Data was analyzed descriptively and statistically to know the acceptence of noodle using Kruskal Wallis and Mann Whitney test (α=0.05). Kruskal Wallis statistical test indicated that there was significant difference (p<0.05) on the acceptability of aroma and texture of noodle and there was no significant difference (p>0.05) on the acceptability of colour and fl avour. The result of organoleptic test showed that the most preferred noodle by the panelis was formula F2 (37.5 g trash fi sh fl our and 37.5 g yellow sweet potato puree). Nutrient value of formula F2 had 12.28 g of protein and 208.8 mcg of betacaroten. The best composition, acceptability and nutritional value is F2 (37.5 g trash fish and 37.5 g yellow sweet potato puree) and can be used for alternative of supplementary feeding for toddler.

HUBUNGAN TINGKAT KECUKUPAN ENERGI DAN ZAT GIZI MAKRO DENGAN STATUS GIZI SISWI SMA DI PONDOK PESANTREN AL-IZZAH KOTA BATU Faizzatur Rokhmah; Lailatul Muniroh; Triska Susila Nindya
Media Gizi Indonesia Vol. 11 No. 1 (2016): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Nutrient intake can be used as an indicator of students health status. Imbalance adequacy level of nutrients can cause nutritional problems, both malnutrition and overnutrition. The aim of this study was to analyze the correlation between adequacy level of energy and macronutrients (protein, fat, and carbohydrate) with nutritional status of female students at Islamic Boarding School Al-Izzah high school in Batu City. This study was an observational with cross sectional study design. Fourty-fi ve female students were chosen as a sample of the study and it was obtained by simple random sampling. Data respondent characteristics, adequacy level of energy, and macronutrients (through plate waste and recall meassurement), and nutritional status were collected in this study. The data analysis used was Spearman rank. The result showed that most of the students had inadequate intake of energy and macronutrients, and their nutritional status were normal. There was a signifi cant correlation between the adequacy level of energy (p = 0.049, r = 0.296), protein (p = 0.028, r = 0.328), fat (p = 0.049, r = 0.296), and carbohydrate (p = 0.02, r = 0.345) with the nutritional status. The conclusion is respondent’s nutritional status is determined by the adequacy level of energy andmacronutrients intake. This study advised respondents to increase to the portions of meals, such as rice, side dish, and vegetables to achieve an adequate level of energy and macronutrients.Keywords: adequacy level of energy, adequacy level of macronutrients, the nutritional status

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