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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
 1   2 
Search results for , issue "Vol 2, No 1 (2018)" : 12 Documents clear
The Differences of Food Waste in Animal Side Dishes Based on Garnish Giving Muskatim, Mustakim; Kusuma, Hapsari Sulistya; Ulvie, Yuliana Noor Setiawati
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 2, No 1 (2018)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2018.2.1.2378

Abstract

Food waste is one of the important indicators to find out the success of food service in a food organization in a hospital. The purpose of this study was to determine the differences in food waste on a treatment: serve with and without garnishes on diet serving in Rajawali room to patients 5A and 5B Dr. Kariadi Semarang hospital. This type of descriptive analytic study illustrates the differences in the weight of the food waste (staple food, animal and vegetable side dish) serve with and without garnishes. This study involved 36 respondents which were divided into 2 groups. The first group of 18 respondents received food served with garnishes, while the second group of 18 received with no garnishes. The garnishes given in the form of lettuce and tomatoes (rounded cut on animal side dishes). The food waste was weighed using a digital scale with an accuracy of 0.01 grams and the data was then analyzed using Mann-Whitney. The results showed the food waste in animal side dishes with garnishes was 9.9%. While the serving with no garnishes was 26.4%. It implies that the use of garnishes is able to reduce the food waste on animal side dishes by 16.5%. Based on the data analysis, it was obtained the p-value = 0.000, which indicating a significant difference on the average weight of the food waste which served with and without garnishes.
Formulation of Avocado Juice with Coconut Water Potentially Lowers Hypertension Sariningsih, Eka; Srimiati, Mia
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 2, No 1 (2018)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2018.2.1.2582

Abstract

Avocado is a fruit that high unsaturated fatty acid, while coconut water is fluid which has high potassium. The objective of this study was to assess the formulation of avocado juice with coconut water that could potentially reduce hypertension. The design of the study was an experimental with the degree of subsititution of coconut water as treatments. There were 3 kinds of treatment, i.e. F1 (75% avocado and 25% coconut water), F2 (50% avocado and 50% coconut water), F3 (25% avocado and 75% coconut water) and F0 (without coconut water but using water). Avocado juice product with 75% avocado substitution and 25% coconut water (F1) was a best formula determined by the hedonic test. This formula contained 68,48% (%w/w) water, 3,12% (%w/w) ash content, 4,45% (%w/w) fat content, 1,76% (%w/w) protein content, 21,07% (%w/w) carbohydrate content, 2163,8 (mg/kg) potassium content, 9,20% (%w/w) linoleic acid content, 1,11% (%w/w) linolenic acid content and 42,4% (%w/w) of total unsaturated fatty acid. This product could potentially reduce and prevent hypertension, because in one serving size (200cc) contain 432,76 mg of potassium (claim source of potassium).
Effect of Nutrition Education with Video Media for Student Knowledge of Snack Selection in Muhammadiyah 10 Surakarta Junior High School Anestya, Mery; Muwakhidah, Muwakhidah
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 2, No 1 (2018)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2018.2.1.2024

Abstract

Adolescence need adequate energy intake to support their physical and psychology development, one of them was obtained for snack consumtion in school. Election of food snacks was influenced by student knowledge. There are 30% students who have bad knowlegde. Aim of this research is for knowing effect nutritional education using video media for student knowledge of snack selection in Muhammadiyah 10 Surakarta Junior High School. This research using quasy eksperiment design with one grup pretest-posttest. Taking of sample using proportionate random sampling with total sample are 44 students. In this research using video media. Data analysis using Kolmogorov smirnov and Paired sample T-Test. Based on data analysis using Paired sample T-Test got result p = 0.000 it shows p< 0.005 so H0 is refused it means there is any effect after giving nutrition education using video media. Mean score of students after giving nutrition education increase from 75,6 become 87. The conclusion is any effect nutrition education using video media for student knowledge in Muhammadiyah 10 Surakarta Junior High School.
Effect of The Sweet Potato Against Mice on Blood Glucose of Diabetes Mellitus Kustiani, Ai; Raziq, Wilda
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 2, No 1 (2018)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2018.2.1.2812

Abstract

The aim of this study was to analyze the effects of the sweet potato to the levels of blood glucose on diabetic mellitus mice. This study had been carried out with a sample of 25 mice which were divided into 5 groups. The levels of blood glucose on mice before treating with rice flour and sweet potato flour on the negative control group (KN) was 76.2 ± SD, on the positive control group (KP) was 159.4 ± SD, on the 1st treatment group (P1) was 159.4 ± SD, on the 2nd treatment group (P2) was 166.6 ± SD and 3rd treatment group (P3) was 161.2 ± SD. The average blood glucose levels on the 2nd treatment group (P2) before treatment was 166.6 ± SD and after treatment was 109.0 ± SD. The result showed a significant difference based on the statistical data (p < 0.05) between 4 test groups of mice. There was a big difference on the average blood glucose levels before and after treatment o P2 and P3. It is concluded that the treatment of sweet potatoes gives a positive effects on the blood glucose levels of diabetic mellitus mice.
Development of Jam Product from Peel and Flesh of Dragon Fruit as High Antioxidant Snack Nisa, Tessa Chairun; Marjan, Avliya Quratul; Nasrullah, Nanang
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 2, No 1 (2018)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2018.2.1.2603

Abstract

This study aims to determine the effect of different proportion of peel and flesh red dragon fruit of the jam to organoleptic test, to obtain the results of analysis of chemical properties and physical properties of jam, and also the selected formula. This research used experimental method by using Randomized Design. The organoleptic test was then analyzed using Kruskal Wallis and Mann-Whitney method. The result showed that proportion of peel and flesh of red dragon fruit has significant test (p<0,005) on hedonic quality test of color, texture, taste, aftertaste and hedonic test of flavor and taste. Based on the hedonic test, water content, carbohydrate content, antioxidant capacity, total flavonoid, and viscosity of the selected formula were  F3 (peel (70 g) and flesh (30g)), with water content (30,95%), ash content (0,27%), protein content (0,65%), fat content (0,20%), carbohydrate content (67,93%), antioxidant capacity (164,79 mg AEAC), total flavonoid (0,430 mg/g), viscosity (1333,67 cP) and polish (15,5 cm).
Correlation of Knowledge, Attitudes and Behaviors of a Mother about Breastfeeding with Nutritional Status of Children Aged 6-23 of Sukmajaya Health Center, Depok City Apriyanti, Resti Ayu; Arini, Firlia Ayu; Puspita, Ikha Deviyanti
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 2, No 1 (2018)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2018.2.1.2594

Abstract

The aim of this study was to analyze the correlation of knowledge, attitudes and behaviors of a mother about breastfeeding with the nutritional status of children aged 6-23 months by using cross sectional design. The target population were all mothers with children aged 6-23 months. The samples were 179 respondents using purposive sampling techniques. Retrieval of data was done using questionnaires and structured interviews. Statistical calculation performed using univariate and bivariate analysis with chi-square test. The result showed that there was no correlation between maternal knowledge with BB/U (p=0,056), though there was a correlation between maternal attitudes with BB/U (p=0,000) and maternal behaviors with BB/U (p=0,000). It is concluded that there was significant correlation between attitudes and behavior of mothers with nutritional status of children aged 6-23 months. It is suggested to nutrition counselor to add more education related to exclusive breastfeeding. 
Correlation of Knowledge, Attitudes and Behaviors of a Mother about Breastfeeding with Nutritional Status of Children Aged 6-23 of Sukmajaya Health Center, Depok City Resti Ayu Apriyanti; Firlia Ayu Arini; Ikha Deviyanti Puspita
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 2, No 1 (2018)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2018.2.1.2594

Abstract

The aim of this study was to analyze the correlation of knowledge, attitudes and behaviors of a mother about breastfeeding with the nutritional status of children aged 6-23 months by using cross sectional design. The target population were all mothers with children aged 6-23 months. The samples were 179 respondents using purposive sampling techniques. Retrieval of data was done using questionnaires and structured interviews. Statistical calculation performed using univariate and bivariate analysis with chi-square test. The result showed that there was no correlation between maternal knowledge with BB/U (p=0,056), though there was a correlation between maternal attitudes with BB/U (p=0,000) and maternal behaviors with BB/U (p=0,000). It is concluded that there was significant correlation between attitudes and behavior of mothers with nutritional status of children aged 6-23 months. It is suggested to nutrition counselor to add more education related to exclusive breastfeeding. 
The Differences of Food Waste in Animal Side Dishes Based on Garnish Giving Mustakim Muskatim; Hapsari Sulistya Kusuma; Yuliana Noor Setiawati Ulvie
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 2, No 1 (2018)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2018.2.1.2378

Abstract

Food waste is one of the important indicators to find out the success of food service in a food organization in a hospital. The purpose of this study was to determine the differences in food waste on a treatment: serve with and without garnishes on diet serving in Rajawali room to patients 5A and 5B Dr. Kariadi Semarang hospital. This type of descriptive analytic study illustrates the differences in the weight of the food waste (staple food, animal and vegetable side dish) serve with and without garnishes. This study involved 36 respondents which were divided into 2 groups. The first group of 18 respondents received food served with garnishes, while the second group of 18 received with no garnishes. The garnishes given in the form of lettuce and tomatoes (rounded cut on animal side dishes). The food waste was weighed using a digital scale with an accuracy of 0.01 grams and the data was then analyzed using Mann-Whitney. The results showed the food waste in animal side dishes with garnishes was 9.9%. While the serving with no garnishes was 26.4%. It implies that the use of garnishes is able to reduce the food waste on animal side dishes by 16.5%. Based on the data analysis, it was obtained the p-value = 0.000, which indicating a significant difference on the average weight of the food waste which served with and without garnishes.
Formulation of Avocado Juice with Coconut Water Potentially Lowers Hypertension Eka Sariningsih; Mia Srimiati
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 2, No 1 (2018)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2018.2.1.2582

Abstract

Avocado is a fruit that high unsaturated fatty acid, while coconut water is fluid which has high potassium. The objective of this study was to assess the formulation of avocado juice with coconut water that could potentially reduce hypertension. The design of the study was an experimental with the degree of subsititution of coconut water as treatments. There were 3 kinds of treatment, i.e. F1 (75% avocado and 25% coconut water), F2 (50% avocado and 50% coconut water), F3 (25% avocado and 75% coconut water) and F0 (without coconut water but using water). Avocado juice product with 75% avocado substitution and 25% coconut water (F1) was a best formula determined by the hedonic test. This formula contained 68,48% (%w/w) water, 3,12% (%w/w) ash content, 4,45% (%w/w) fat content, 1,76% (%w/w) protein content, 21,07% (%w/w) carbohydrate content, 2163,8 (mg/kg) potassium content, 9,20% (%w/w) linoleic acid content, 1,11% (%w/w) linolenic acid content and 42,4% (%w/w) of total unsaturated fatty acid. This product could potentially reduce and prevent hypertension, because in one serving size (200cc) contain 432,76 mg of potassium (claim source of potassium).
Effect of Nutrition Education with Video Media for Student Knowledge of Snack Selection in Muhammadiyah 10 Surakarta Junior High School Mery Anestya; Muwakhidah Muwakhidah
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 2, No 1 (2018)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2018.2.1.2024

Abstract

Adolescence need adequate energy intake to support their physical and psychology development, one of them was obtained for snack consumtion in school. Election of food snacks was influenced by student knowledge. There are 30% students who have bad knowlegde. Aim of this research is for knowing effect nutritional education using video media for student knowledge of snack selection in Muhammadiyah 10 Surakarta Junior High School. This research using quasy eksperiment design with one grup pretest-posttest. Taking of sample using proportionate random sampling with total sample are 44 students. In this research using video media. Data analysis using Kolmogorov smirnov and Paired sample T-Test. Based on data analysis using Paired sample T-Test got result p = 0.000 it shows p 0.005 so H0 is refused it means there is any effect after giving nutrition education using video media. Mean score of students after giving nutrition education increase from 75,6 become 87. The conclusion is any effect nutrition education using video media for student knowledge in Muhammadiyah 10 Surakarta Junior High School.

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