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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
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Search results for , issue " Vol 2, No 2 (2018)" : 6 Documents clear
The Relation of Fiber Intake, Cholesterol, and Physical Activity with Blood Cholesterol Level of Women Adult in Bogor Aerobic Studio Maharani, Adinda; Marjan, Avliya Quratul; Puspareni, Luh Desi
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 2, No 2 (2018)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2018.2.2.2604

Abstract

This study aims to analyze the relation between fiber intake, cholesterol, nutritional status, and physical activity with blood cholesterol level on adult women. The study design was a cross sectional study. The study involved 60 adult women (aged 40-64 y.o) in the Sanggar Senam Bugar Sehat Bogor as respondent. The analysis used was Chi-square test to assess the relation between variables. The result showed a signinificant relation of physical activity (p value=0,027, OR=0,098 ; 95% CI=0,012-0,809), fiber intake (p value=0,046, OR=7,724 ; 95% CI=0,918-64,260), and cholesterol intake (p value=0,000, OR=16,00 ; 95% CI=3,398-75,345) with blood cholesterol level. It is concluded that blood cholesterol levels are influenced by eating pattern, physical activities, and routine medical check up.
The Relationship of Physhical Activity, Sleep Duration, Breakfast and Fast Food Consumption Habits with The Prevalence of Overweight Among Elementary School Children Mayangsari, Anggraeni Rizky; Wahyuningtyas, Widayani; Puspita, Ikha Deviyanti
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 2, No 2 (2018)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2018.2.2.2588

Abstract

This study aims to determine the relation between physical activity, sleep duration, breakfast habits and fast food consumption habits at school-age chidren. This is a quantitative study using cross sectional design. The study was conducted in SDS Kartika VIII-5 Jakarta, as many as 102 fourth and fifth grade students were involved. The sampling technique used for this study was stratified sampling technique. The data collection instrument used questionnaire and interview. The data obtained were then analyzed by Chi-Square statistical test. The results showed that 63,7% of children were overweight. Bivariate result using Chi-Square statistical test showed that a significant relationship between physical activity (p = 0,003), sleep duration (p = 0,046), fast food habits (p = 0,035). There was a significant relation between physical activity, sleep duration, and fast food consumption habits with the prevalence of overweight.
Formulation of Flakes Bran Flour Substitution with Fortified Zinc for Fertile-Age Women Ulfa, Atikah; Marjan, Avliya Quratul; Maryusman, Taufik
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 2, No 2 (2018)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2018.2.2.2609

Abstract

There are about 32.9% Indonesian women susceptive to obesity and free radical exposure. Free radicals are resistible to Zn-cofactors and a-tocopherols. The aims of this study was to make flakes formulations with zinc fortification, then analyze the physical and chemical character of flakes (hardness and color degree), and analyze carbohydrate, protein, fat, zinc, and α-tocopherol. The experimental design used for this study was a complete randomized design. The results showed the best formulas that substitution by bran was 25 % and fortified seng was 118,9 mg. The chemical properties of the best formulas should has increased the levels of protein, fat, and Zinc. One serving (55g) of flakes has 208,4 Kal; 3,38 g protein; 0,27 g fat; 48,12 g carbohydrate ; 1,89 mg seng; and 3,53mg α-tocopherol.
The Substitution Effect of Avocado Seed Flour on The Organoleptic Properties of Sponge Cake Megarani, Sarah; Srimiati, Mia
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 2, No 2 (2018)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2018.2.2.3245

Abstract

The aims of this study was to determine the substitution effect of avocado seed flour on the organoleptic properties of sponge cake. Method: This was experimental study where the substitution rate of wheat flour with avocado seeds was treated. There were 3 treatments, F1 (15% of avocado seed flour), F2 (25% of avocado seed flour), F3 (40% of avocado seed flour) and F0 (control). The substitution of avocado seed flour had a significant effect (P <0.05) on the organoleptic properties. The F1 (15%) was the best formula with the highest acceptability compared to other formulas determined by hedonic test. The characteristics of the sponge cake were sweet taste, very fragrant aroma, very soft texture, and have a yellow colour. The product contained 44.77% (w/w) of carbohydrates, 17.97% (w/w) fat, 8.04% (w/w) protein, 28.02% (w/w) water, and 1.2% (w/w) ash. To get the best acceptability of the sponge cake, the maximum substitution of avocado seed flour in the sponge cake is 15%.
Green Tea Daily Consume Reduced Free Radicals on Moderate Smokers Kushargina, Rosyanne; Rimbawan, Rimbawan; Setiawan, Budi
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 2, No 2 (2018)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2018.2.2.3249

Abstract

Smoking can enhance free radicals on blood plasma. Many previous studies proved that tea is a source of antioxidants which might reduce free radicals. Green tea is known to have the higher antioxidant capacity compared to black tea. This study aims to analyze the effect of green tea on reduction of free radicals on moderate smokers, using a pre-post experimental design. Green tea infusions were prepared with commercially available dried tea leaves (Green Tea Gamboeng Series) from the Research Centers of Tea and Cinchona Gambung, West Java. Nine moderate smokers (11-21 cig/day) aged 30-45 years were instructed to drink 200 ml green tea three times a day for four weeks. Total Antioxidant Capacity (TAC) of blood serum was measured at baseline and after four weeks intervention period. The level of TAC significantly increased from 1.18 m mol/L to 1.34 m mol/L after four weeks intervention (P=0.000). These results prove that drinking 200 ml of green tea three times a day for four weeks has a significant benefit reducing free radicals of moderate smokers. Moderate smokers are advised to consume green tea continuously to sustain these positive effects.
The Effect of Healthy Breakfast Education with Islamic Comic Media on The Level of Knowledge of Elementary School Students Hafizhatunnisa, Hafizhatunnisa; Damayanti, Amilia Yuni; Darni, Joyeti
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 2, No 2 (2018)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2018.2.2.3308

Abstract

The aims of this study was to look at the effect of healthy breakfast education with Islamic Comic Media on the level of knowledge of elementary school students. This study was a quasi-experimental type with pre-posttest control group design. The sampling was simple random method as many as 64 students, group A was given islamic comic media (n=32) and group B as control of the group (n=32). Nutrition knowledge level were obtained from filling out questionnaires. The influence of nutritional education media on increasing knowledge in both groups analyzed by Wilcoxon test, and continued with the Mann Whitney test. The results of the analysis showed that there was a significant increase in the level of knowledge in islamic comic group (p = 0,000). There is the influence of giving Islamic comic about healthy breakfast to elementary school-age students' knowledge.

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