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Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya
Published by Universitas Islam Negeri Walisongo Semarang
ISSN : 25283170     EISSN : 25415921     DOI : http://dx.doi.org/10.21580/ns
Core Subject : Health,
Health Professions Public Health
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya is a peer-reviewed, scientific journal published biannually by Department of Nutrition, Faculty of Psychology and Health Sciences, Islamic State University of Walisongo, Semarang. Its scope encompasses original scientific research and case studies in the field of clinical nutritions and dietetics, food services, community nutrition, functional food, nutritional biochemistry, halal aspect of food, regulation and information of food and nutrition.
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 6 Documents
 1 
Search results for , issue " Vol 1, No 2 (2017)" : 6 Documents clear
PENGARUH SUBSTITUSI TEPUNG KIMPUL (Xanthosomasagittifolium) TERHADAP TINGKAT PENGEMBANGAN DAN DAYA TERIMA BOLU Kumara, Faresia Milda; Purwani, Eni -
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 1, No 2 (2017)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2017.1.2.2014

Abstract

The lack of utilization of local food one of which is kimpul (Xanthosomasagittifolium). Processed into flour is one of the methods for kimpul so it can be utilized into various food products such as cake. Kimpul has no gluten content such as wheat flour so it affects the expansion level and sensory preferences of the cake.The purpose of this study was toknow the relation of substitution ofkimpulflour to the expansion level and sensory preferences of cake. This research isusing an experimental study. The object used in this research is cake with 0%; 12.5%; 25%; 37.5% substitution of kimpul flour. Panelists used in this study were 33 panelists. What is assessed are the expansion level of cake from each substitution and the sensory preferences includes color, aroma, taste, texture and overall by the panelists. The analysis of the expansion level of cake by substitution of kimpul flour was done using one way Anova test, while for the sensory preferences using Friedman test and Duncan test.This study shows the best cake cultivation rate is cake with  12.5% of kimpul flour substitution with an average of 88.56% followed by cake with 25% of kimpul flour substitution with an average of 85.82%. In the overall sensory preferences test,most of panelists prefercake with 0% of kimpul flour substitution and followed by cake with 12.5% of kimpul flour substitution. This study can be concluded thatthere are no effects ofkimpul flour substitution on the expansion level of the cake, and there are effects of kimpul flour substitution on the sensory preferences test of the cake.
HUBUNGAN ASUPAN ENERGI, SERAT, DAN PENGELUARAN ENERGI DENGAN RASIO LINGKAR PINGGANG-PANGGUL (RLPP) Hartanti, Dwi; Mulyati, Tatik
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 1, No 2 (2017)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2017.1.2.2359

Abstract

The enhancement of WHR value which is one of abdominal obesity predictor is usually correlated with the rise of chronic disease risks because its relations with the metabolic syndrome. Dietary intake and energy expenditure factors may have the important role of balance energy that can increase WHR value. The aim of this study is to analyze correlation of energy expenditure, energy and fiber intake with waist hip ratio (WHR) of officers. This cross-sectional study was taken place at PT. Pertamina (Persero) Semarang with consecutive counted 55 sample. Energy and fiber intake was estimated by dietary food record 2 x 24 hour dan Semi-Quantitative Food Frequency Quesionaire. While energy expenditure was counted by using form diary activity. Statistic correlation was calculated by Statistic Package for the Social Science (SPSS) for window. About 70,9% of total subject has abdominal obesity. The prevalence of abdominal obesity is higher in women (81,5%) than men (60,7%). The mean of energy intake is 2402.2 ± 319.68 Kcal. Obese subject has 7,2% higher energy intake than normal subject. About 40% subject has light energy expenditure category and 45,5% subject is belong to moderate energy expenditure category. About 96,4% subject has fiber intake less than 25 gram per day. The result of this study shows that energy intake has association with WHR(r = 0.455 ; p = 0.000). Fiber intake is inversely associated with WHR(r = -0.382 ; p = 0.004). Energy expenditure also has negative association with WHR(r = -0.268 ; p = 0.048). There are significantly correlation of energy expenditure, energy and fiber intake with WHR.
HUBUNGAN KEBIASAAN MINUM DENGAN STATUS HIDRASI DAN KEBUGARAN JASMANI PADA ATLET DI PERSATUAN BULUTANGKIS KABUPATEN KUDUS ariantika, aprilia; Mardiyati, Nur Lathifah
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 1, No 2 (2017)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2017.1.2.1526

Abstract

The purpose of this research is to know the correlation of drinking habit with hydration status and physical fitness of athlete in Badminton Association of Kudus Regency. This type of observational research with cross sectional approach. The number of research subjects is 33 athletes consisting of three badminton clubs in Kudus District, namely PB Taurus, PB Putra Sang Fajar and PB Djarum Kudus. Sampling using simple random sampling method. Taking data on drinking habits is obtained with Food Frequency Questionnaire (FFQ). The hydration status is obtained by card measurement PURI (Check Your Own Urine). Physical fitness is derived from a physical fitness test that is a Beep test. Test the relationship using Spearmen Rank Test and Pearson Product Moment Test. Research subjects who have drinking habits less 48,5%, enough 15,2% and more 36,4%. Dehydrated athletes weigh 9,1%, mild dehydration 60,6% and well hydrated 30,3%. Athletes who have physical fitness under 12,1% average, 12,1% average, above average 24,2%, Excellent 30,3% and Superior 21,2%. The correlation between drinking habit and hydration status was obtained (p=0,000, r=0,589) and the relationship between drinking and physical fitness was obtained (p=0,459). Conclusion In this study there is a relationship between drinking habits with hydration status and no relationship between drinking habits and physical fitness. Advice for athletes is expected to know the factors that affect dehydration and its effects.
PEMANFAATAN AMPAS TEBU UNTUK MENINGKATKAN KUALITAS (SIFAT ORGANOLEPTIK, PARAMETER OKSIDASI, DAN PROFIL ASAM LEMAK) PADA MINYAK JELANTAH Wahyuni, Winda Tri; Srimiati, Mia
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 1, No 2 (2017)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2017.1.2.2453

Abstract

Used cooking oil is widely used by Indonesian people to fry many foods, which is the oil have been oxidized. On the other hand, Indonesia has a lot of unutilized waste products, such as bagasse. The design of the study was experimental, which added the bagasse to the used cooking oil to filtrate the physical and chemical impurities. There were 3 kinds of treatments, i.e. F1 (3% of bagasse), F2 (5% bagasse), F3 (7% bagasse), and control (without bagasse). The characteristics of used cooking oil (control) were: dark brown, rancid odor, having 0,39% of free fatty acid, 12,39 meq/Kg of peroxide value, 35,52% w/w palmitic acid, 35,31 oleic acid, 9,35% w/w linoleic acid, and 3,32% w/w stearic acid. The best treatment taken on the highest yield, organoleptic test, and peroxide number was F1 (3% bagasse), it could reduced free fatty acid and peroxide value become 0,26% and 6,67 mEq/kg. The number of fatty acids from the best treatment were dominated by palmitic acid (33,94% w/w), oleic acid (33,92% w/w), linoleic acid (9,03% w/w) and also had stearic acid (3,21% w/w). The bagasse can significantly reduce the organoleptic properties, the oxidation parameters, and other fatty acids of used oil (P<0,05). So, the bagasse could potentially decrease the oxidation parameters of used cooking oil.
KONSUMSI SUPLEMEN, ASUPAN ENERGI DAN KEBUGARAN JASMANI ATLET DI PERSTUAN BULUTANGKIS KABUPATEN KUDUS Khusmalinda, Tri Hastin; Zulaekah, Siti
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 1, No 2 (2017)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2017.1.2.2472

Abstract

Low consumption of supplements and energy intake can a decrease athlete performance because it is unable to restore stamina. The purpose of this study to determine whether there is a relationship between the consumption of supplements and energy intake of physical fitness athletes in Badminton Association of Kudus Regency. The type of this research is observational research with cross sectional approach. The sample size used was 33 athletes <18 years old. Sampling was done by using simple random sampling method. Taking supplement consumption data was obtained by filling out the questionnaire. Energy intake data were obtained through questionnaire food frequency questionnaire (FFQ) semi-quantitative. Physical fitness is obtained by performing a fitness test (beep test). Analysis relationship of the supplement consumption, energy intake and physical fitness using pearson product moment test. Respondents with consumption levels of supplements were often 84.8%, rarely 12.1% and never 3%. The results of energy intake study with severe deficit category 9.1%, moderate deficit absent or 0%, light deficit 3%, normal 45,5%, above requirement 42,4%.Physical fitness levels of athletes in the category of superior 21.2%, excellent 30.3%, above average 24.2%, an average of 15.2% and below the average of 9.1%. The result of analysis of the relationship between consumption of supplement with physical fitness showed p value = 0,477 and result of analysis of energy intake relationship with physical fitness showed p value = 0,535. The conclusion of this study is that there is no relationship between supplement consumption and energy intake on physical fitness.
KESESUAIAN KONSUMSI PANGAN ANAK INDONESIA DENGAN PEDOMAN GIZI SEIMBANG Hardiansyah, Angga; Hardinsyah, Hardinsyah; Sukandar, Dadang
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 1, No 2 (2017)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2017.1.2.2452

Abstract

Prevalence of malnutritions in childern still high in Indonesia. Bad food consumption is one of several causes of malnutritions. Therefore, food consumption of childern need to be analyzed The objective of this study were to analyze food consumption of childrens 2-12 years old and compare it with Balanced Nutrition Guidelines in Indonesia. This study design was cross-sectional. Subjects were 38890 childrens 2-12 years old of basic health survey of Ministry of Health. Food consumption data were collected by 24 hour recall method. Food consumption patterns presented in the participation and quantity, which devided in to 1) carbohydrate foods), 2) vegetables, 3)fruits, 4) animal foods (included milks), and 5) vegetable proteins. The participation of consumption of carbohydrate foods, vegetables, fruits, total animal foods, milks, and vegetable proteins were 99.9%, 57.6%, 14.0%, 80.0%, 20.4%, and 36.4% respectively. The quantity of consumption of carbohydrate foods, vegetables, fruits, total animal foods, milks, and vegetable proteins were 353.1 – 534.3 gram (3.5 – 5.5 portions), 44.4-72.6 gram (0.44 – 0.72 portions), 88-90 gram (2 portions), 28-244 ml (0.2-2 portions), and 17.6 – 32.6 gram (0.35 – 0.65 portions) recpectively. Subjects had high consumption of carbohydrate foods, but had low consumption of vegetables, fruits, total animal foods, milks, and vegetable proteins. In conclusion, food consumptions of subjects were not accordance with Balanced Nutrition Guidelines.  

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