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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 5, No 2 (2021)" : 6 Documents clear
Pengaruh Pendidikan Gizi dengan Media Komik Isi Piringku terhadap Sikap dan Asupan Serat pada Anak Gizi Lebih Joyeti Darni; Retno Wahyuningsih
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 5, No 2 (2021)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2021.5.2.5310

Abstract

This study aims to analyze the effect of nutrition education to the attitudes and fiber intake of overweigt children. This was a quasi experimental study with control group using pretest and posttest design involving 60 students that were taken by simple random sampling technique. The subjects were divided into two groups, the first group was given education with comic Isi Piringku and the second group was given education without comic Isi Piringku. The attitude data were measured using an attitude assessment questionnaire. Fiber intake data uses the 2x24 hour food recall method. The attitudes and fiber intake data in two groups were then analyzed by paired T-test. The result showed that the highest attitudes enhancement occurred in the treatment group with a delta of 4.3 points, while the control group was 2.4 points. The average fiber intake before treatment was 11.56 gram and increased to 15 gram after given education using comic Isi Piringku. The results showed that there were significant differences in the enhancement of attitudes and fiber intake before and after nutrition education between the control group and the treatment group with p-value 0.05. Nutrition education using comic Isi Piringku has been proven to be effective in improving children's attitudes and fiber intake. Penelitian ini bertujuan untuk menganalisis pengaruh pemberian edukasi gizi dengan media komik isi piringku terhadap sikap dan asupan serat pada anak gizi lebih. Penelitian ini menggunakan desain quasi experiment dengan control group pretest-posttest. Subjek diambil dengan simple random sampling sebanyak 60 siswa yang dibagi menjadi dua kelompok, yaitu kelompok dengan edukasi komik isi piringku dan kelompok edukasi tanpa komik isi piringku. Data sikap diukur dengan menggunakan kuesioner Data asupan serat diukur dengan menggunakan metode food recall 2x24 jam. Analisis data sikap dan asupan serat pada kedua kelompok diuji menggunakan uji paired T-test. Hasil analisis menunjukan terdapat peningkatan sikap paling tinggi terjadi pada kelompok perlakuan dengan delta 4,3 poin, sedangkan kelompok kontrol sebesar 2,4 poin. Rata-rata asupan serat sebelum perlakuan sebesar 11,56 gram dan mengalami peningkatan setelah pemberian edukasi komik sebesar 15 gram. Hasil uji beda menunjukkan bahwa terdapat perbedaan yang bermakna pada peningkatan sikap dan asupan serat sebelum dan sesudah pemberian edukasi gizi antara kelompok kontrol dan kelompok perlakuan (p 0,05). Pendidikan gizi dengan media komik isi piringku terbukti efektif memperbaiki sikap dan asupan serat anak.
Snack Bar Suweg (Amorphophallus campanulatus B) dan Kacang Merah (Phaseolus vulgaris L) sebagai Camilan Sumber Serat Pangan Aulia Adha Arzaqina; Ibnu Malkan Bakhrul Ilmi; Nanang Nasrullah
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 5, No 2 (2021)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2021.5.2.6303

Abstract

This study aims to utilize local food products and determine the nutritional content, dietary fiber content, and sensory acceptance of snack bars made of elephant foot yam flour and red bean flour. In order to obtain the best formulation, the Completely Randomized Design (CRD) method with three different formulations was used. Determination of the best formulation was carried out by organoleptic test on 30 nutrition students and analyzed by Kruskal Wallis test followed by Mann-Whitney test. The organoleptic test results showed that the variations in the mixture of both elephant foot yam and red bean had a significant effect (p 0.05) on the taste level of snack bars’ texture. The snack bar F2 (50:50) was the best formulation with the highest level of preference, which contains 22.79% water, 2.93% ash, 10.66% protein, 11.42% fat, 52.21% carbohydrate, and 17.73% dietary fiber. The dietary fiber content can meet 59% of the adequacy of dietary fiber for the general public, so that it can be used as an alternative snack source of dietary fiber, which is good for people with diabetes mellitus and people who want to control their weight. Penelitian ini bertujuan untuk memanfaatkan produk pangan lokal dan mengetahui kandungan gizi, kadar serat pangan, serta daya terima konsumen terhadap snack bar tepung suweg dan tepung kacang merah. Penelitian ini menggunakan metodologi penelitian eksperimental dengan menggunakan metode Rancangan Acak Lengkap (RAL) dengan tiga perlakuan untuk mendapatkan formulasi terbaik. Penentuan formulasi terbaik dilakukan dengan uji organoleptik terhadap 30 orang mahasiswa gizi dan dianalisis dengan uji Kruskal Wallis dilanjutkan dengan uji Mann-Whitney. Hasil uji organoleptik menunjukkan variasi campuran suweg dan kacang merah berpengaruh nyata (p 0,05) terhadap tingkat kesukaan tekstur snack bar. Snack bar F2 (50:50) merupakan formulasi terbaik yang mempunyai tingkat kesukaan tertinggi, yang mengandung 22,79% air, 2,93% abu, 10,66% protein, 11,42% lemak, 52,21% karbohidrat, dan 17,73% serat pangan. Kandungan serat pangan tersebut dapat memenuhi 59% kecukupan serat pangan masyarakat umum, sehingga dapat dijadikan alternatif camilan sumber serat pangan, yang baik bagi penderita diabetes melitus dan orang yang ingin mengontrol berat badannya.
Morfologi Sel-Sel Pulau Langerhans Tikus Putih Sprague Dawley Diabetes Melitus pasca Terapi Fraksi Etil Asetat Sinom Campuran Jeruk Nipis dan Madu Ni Ketut Wiradnyani; Dessy Restia Yuningsih; Purwaningtyas Kusumaningsih
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 5, No 2 (2021)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2021.5.2.6457

Abstract

This study aims to determine changes in the morphology, the number, and diameter of Langerhans Islets cells in White Sprague Dawley rats with diabetes mellitus after treatment of ethyl acetate fraction synom lime and honey mixture. This study is an experimental study which divided into 5 groups, the control group (negative and positive control), the treatment group induced by alloxan and were then given the ethyl acetate fraction of mixed sinom, lime, and honey with a dose of 50; 100; 150; and 200 mg/kg. The histopathological features were observed by HE staining. The results of statistical tests on the average number of cells at a dose of 150 mg/kg BW showed a significant difference (p0.05) from other doses, as well as the observation of the morphology of the islets of Langerhans cells showed the best regeneration of islets of Langerhans in the treatment group with the ethyl acetate fraction of mixed synom drink. Lime and honey are characterized by an increase in the size of the islets of Langerhans, a uniform endocrine cell shape and an almost normal spherical cell nucleus. Penelitian ini bertujuan untuk mengetahui perubahan morfologi sel pulau Langerhans, jumlah, dan diameter pulau Langerhans dari tikus putih Sprague Dawley diabetes melitus pasca terapi fraksi etil asetat sinom campuran jeruk nipis dan madu. Penelitian ini merupakan penelitian eksperimental yang terbagi dalam 5 kelompok, kelompok kontrol (kontrol negatif dan kontrol positif), kelompok perlakuan yang telah diinduksi alloxan kemudian diberikan hasil fraksi etil asetat minuman sinom campuran jeruk nipis dan madu dengan dosis 50; 100; 150; dan 200 mg/kgBB. Gambaran histopatologi diamati dengan pewarnaan HE. Hasil uji statistik rerata jumlah sel dosis 150 mg/kgBB menunjukkan perbedaan nyata (p0,05) dari dosis lainya, demikian juga terhadap pengamatan morfologi sel pulau Langerhans menunjukkan adanya regenerasi sel pulau Langerhans paling baik pada kelompok perlakuan hasil fraksi etil asetat minuman sinom campuran jeruk nipis dan madu ditandai dengan peningkatan ukuran pulau Langerhans, bentuk sel endokrin yang seragam serta intil sel berbentuk bulat hampir mendekati normal.
Pengaruh Kombinasi Vitamin C pada Suplementasi Zat Besi terhadap Kadar Hemoglobin: Meta-Analisis Hamidah Nur Aini; Debby Endayani Safitri
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 5, No 2 (2021)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2021.5.2.6683

Abstract

This study was conducted to determine the effect of iron supplementation with a combination of vitamin C on hemoglobin levels. This study is a meta-analysis of research published between 2010 and 2020. The identification of research articles using the Medline®, PNRI, and Google Scholar databases. The dependent variable of this study was hemoglobin levels with the independent variable iron with and without vitamin C. The analysis carried out in the study was homogeneity test, combined mean, and sensitivity test. The results of the study with the homogeneity test showed that the research data was heterogeneous, the difference in the combined average in the study was 0.79 (95% CI: -0.60-1.40). After the sensitivity test was carried out, the combined mean obtained values that were much different. Based on the meta-analysis conducted, iron supplementation combined with vitamin C was able to increase hemoglobin by 0.79 higher than iron supplementation without vitamin C. Iron supplementation for anemia prevention is more effective with vitamin C. Penelitian ini dilakukan untuk menentukan pengaruh suplementasi zat besi dengan kombinasi vitamin C terhadap kadar hemoglobin. Penelitian ini merupakan meta-analisis terhadap penelitian yang dipublikasikan pada rentang tahun 2010 hingga 2020 dengan studi eksperimental. Identifikasi artikel penelitian menggunakan basis data Medline®, PNRI, dan Google Scholar. Variabel dependen penelitian ini adalah kadar hemoglobin dengan variabel independen zat besi dengan dan tanpa vitamin c. Analisis yang dilakukan pada penelitian adalah uji homogenitas, mean gabungan, dan uji sensitivitas. Hasil penelitian dengan uji homogenitas menunjukkan data penelitian heterogen, perbedaan rata-rata gabungan pada penelitian adalah 0,79 (95% CI: -0,60-1,40). Setelah dilakukan uji sensitivitas, mean gabungan mendapatkan nilai yang jauh berbeda. Berdasarkan hasil meta-analisis yang telah dilakukan, suplementasi zat besi dikombinasikan dengan vitamin C mampu meningkatkan hemoglobin sebanyak 0,79 lebih tinggi dibandingkan suplementasi zat besi tanpa vitamin C. Suplementasi zat besi untuk pencegahan anemia lebih efektif dilakukan dengan disertai vitamin C.
Effect of Maternal Nutrition Education on Knowledge, Attitude, and Practice Related to Infant and Toddler Feeding Nur Mukhlishoh Majidah; Sulistiyawati Sulistiyawati; Bunga Astria Paramashanti
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 5, No 2 (2021)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2021.5.2.5245

Abstract

This study aims to analyze the influence of maternal nutrition education on knowledge, attitude, and practice of infant and toddler feeding in a community feeding center in Sedayu Subdistrict, Bantul District, Yogyakarta. A quasi-experimental with pre- and posttest control group design was used in this study. Thirty-eight mothers were selected using total sampling in the community feeding center, which control group were chosen by matching the wasting status of their children. Mothers from intervention group were provided with nutrition education, while control group only received regular Posyandu(Pos pelayanan terpadu) programs. Mann-Whitney U test and Wilcoxon Signed Rank test were performed at a 5% level of significance. There was a significant improvement in mothers’ knowledge after receiving nutrition education. The difference elevation scores were shown between the intervention (85.25+14.67) and control (72.98+14.67) with p value=0.016; between pre-intervention (59.99+8.60) and post-intervention (85.25+14.67) groups (p0.001). However, maternal attitudes and practices related to infant and toddler feeding did not affect nutrition education. Maternal knowledge is the only outcome that is significantly affected by nutrition education.  Penelitian ini bertujuan untuk menganalisis pengaruh edukasi gizi pada ibu terhadap pengetahuan, sikap, dan praktik pemberian makan pada bayi dan anak di community feeding center di Kecamatan Sedayu, Kabupaten Bantul, Yogyakarta. Penelitian quasi-experimental ini menggunakan kelompok kontrol pre- dan posttest. Sebanyak 38 ibu dipilih menggunakan teknik total sampling di community feeding center dimana kontrol diambil dengan matching status wasting anak di posyandu. Ibu pada kelompok intervensi diberikan edukasi gizi sementara kontrol hanya menerima program regular di posyandu. Uji Mann-Whitney U dan Wilcoxon Signed Rank digunakan untuk analisis pada level signifikansi 5%. Terdapat perubahan signifikan pada pengetahuan ibu setelah mendapat edukasi gizi. Perbedaan peningkatan skor pengetahuan ditunjukkan di antara kelompok intervensi (85,25+14,67) dan kelompok kontrol (72,98+14,67) dengan p=0,016, dan di antara pre-intervensi (59,99+8,60) dan post-intervensi (85,25+14,67) dengan p0,001. Namun, tidak ada perubahan signifikan terkait sikap dan praktik pemberian makan pada bayi dan anak. Pengetahuan ibu merupakan satu-satunya outcome yang dipengaruhi oleh intervensi edukasi gizi.
Kualitas Organoleptik, Kandungan Gizi, dan Densitas Energi Home Blenderized Diabetes Melitus berbasis Tomat dan Susu Ibnu Zaki; Widya Ayu Kurnia Putri
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 5, No 2 (2021)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2021.5.2.8834

Abstract

This study aims to develop a Home Blenderized Diabetes Mellitus formula with tomato and milk based ingredients. The formula was analyzed based on organoleptic parameters, nutritional content (carbohydrate, protein, fat, vitamin A, vitamin C, and cholesterol), and density of energy. This study uses an experimental design carried out at the Food Culinary Processing Laboratory, Department of Nutrition, Jenderal Soedirman University. Meanwhile, the sensory test was carried out at a partner hospital in the Purwokerto area. The panelists were 15 nutritionist as trained panelists. Statistical analysis used was a descriptive analysis that describes organoleptic test data based on the percentage of hedonic levels. The results showed that as many as 50% of the panelists stated that they liked and really liked the DM formula. A total of 75% panelists stated that they really like the color or the DM formula; 25% of the panelists stated that they rather like the DM formula. Based on the aroma, 25% of the panelists stated that they rather like the DM formula. Based on the level of viscosity, all panelists stated that they met the requirements for liquid (enteral) food. The DM enteral formula contains 15% protein, 21% fat, and 68% carbohydrates, vitamin A 254.4 µg, vitamin C 115.6 mg, and cholesterol 21.2 g per serving. Penelitian ini bertujuan untuk mengembangkan formula enteral Home Blenderized bagi pasien DM dengan bahan dasar tomat dan susu berdasarkan parameter organoleptik, kandungan gizi (karbohidrat, protein, lemak, vitamin A, vitamin C, dan kolesterol) dan densitas energi. Studi ini menggunakan desain eksperimental dan dilaksanakan di Laboratorium Pengolahan Pangan Kuliner Jurusan Ilmu Gizi Universitas Jenderal Soedirman. Uji organoleptik dilakukan di mitra rumah sakit di wilayah Purwokerto. Panelis adalah kelompok panelis terlatih, yaitu para ahli gizi di rumah sakit. Sebanyak 15 panelis tergabung dalam uji organoleptik. Analisis statistik menggunakan analisis deskriptif yang memaparkan data uji organoleptik berdasarkan persentase tingkat hedonik. Hasil penelitian menunjukkan bahwa sebanyak 50% panelis menyatakan suka dan sangat suka. Sebanyak 75% panelis menyatakan suka berdasarkan warna, sedangkan berdasarkan rasa 25% panelis menyatakan agak suka terhadap formula DM. Berdasarkan aroma 25% panelis menyatakan agak suka. Berdasarkan tingkat kekentalan seluruh panelis menyatakan memenuhi syarat makanan cair (enteral). Formulasi enteral DM dengan memiliki kandungan protein sebesar 15%, lemak 21%, dan karbohidrat 68%, vitamin A 254,4 µg dan vitamin C 115,6 mg, dan kolesterol 21,2 g per takaran saji.

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