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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 12 Documents
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Search results for , issue "Vol 1, No 2 (2017)" : 12 Documents clear
HUBUNGAN KEBIASAAN MINUM DENGAN STATUS HIDRASI DAN KEBUGARAN JASMANI PADA ATLET DI PERSATUAN BULUTANGKIS KABUPATEN KUDUS aprilia ariantika; Nur Lathifah Mardiyati
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 Winda Tri Wahyuni; Mia Srimiati
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 (P0,05). So, the bagasse could potentially decrease the oxidation parameters of used cooking oil.

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