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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 150 Documents
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Formulation Of Beetroot Cookies With Addition Of Iron (Fe) As Alternative Food Prevention Of Anemia Gita Suryani; Avliya Quratul Marjan; Iin Fatmawati
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 3, No 1 (2019)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2019.3.1.3149

Abstract

The purpose of this research was to analyze the difference of formulation with the substitution of bit flour and the addition of Fe to the organoleptic properties, chemical properties and physical properties in the manufacture of cookies as alternative food for the prevention of female anemia. This research was conducted by experimental method with Completely Randomized Design. The results of this study showed that the first organoleptic test of cookies with 15% beet meal substitution and 30% fortified cookies was the selected formula. Selected formula cookies have higher water content, ash content, protein content, carbohydrate levels and higher Fe content compared to control cookies, whereas the selected fatty acid formula content is smaller. The Fe content in selected cookies belongs to the food of the Fe source snack. Selected formula cookies are redder and darker than the control formula cookies. The contribution of iron to nutrition label reference in cookies is 26%.
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.
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 Kulit Pisang Kepok (Musa paradisiaca ) dalam Pembuatan Bolu Kukus Aprilia Indah Pangestika; Mia Srimiati
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 4, No 1 (2020)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2020.4.1.4132

Abstract

This study aims to determine the substitution effect of banana peel flour based on the proximate tests (water content, ash, carbohydrate, protein, fat and fiber). This experimental study used Completely Randomized Design (CRD) to find out the best quality of banana skin flour with the substitution level of kepok banana peel as a treatment. There were 4 treatments, F1 (45%), F2 (50%), F3 (55%) and F0 (without kepok banana peel flour). Based on the results of statistical tests using Analysis of Variance (ANOVA and Duncan’s Multiple Range Test, substitution of kepok banana peel flour has a significant effect (p 0.05) on the organoleptic properties. Steamed sponge cake substituted with 50% kepok banana peel flour (F2) was the formula with the highest acceptability compared to other formulas. Formula F2 (50%) showed the water content of 31,60%, ash level 2,78%, fat 5,97%, protein 10,97%, fiber 1,91%, and carbohydrate 48,68%. Kepok banana peel flour can be used as an alternative to diversification of food and increase the nutritional value of steamed sponge cake. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung kulit pisang kepok berdasarkan uji proksimat (kadar air, abu, karbohidrat, protein, lemak dan serat). Penelitian ini merupakan penelitian eksperimental menggunakan Rancangan Acak Lengkap (RAL) untuk mengetahui kualitas tepung kulit pisang terbaik dengan tingkat subsitusi tepung kulit pisang kepok sebagai perlakuan, yaitu F1 (45%), F2 (50%), F3 (55%) dan F0 (tanpa tepung kulit pisang kepok). Berdasarkan hasil uji statistik menggunakan Analysis of Variance (ANOVA) dan Duncan’s Multiple Range Test, substitusi tepung kulit pisang kepok berpengaruh signifikan (P0,05) terhadap hasil organoleptik produk. Bolu kukus yang disubstitusi tepung kulit pisang kepok sebanyak 50% (F2) merupakan formula dengan daya terima paling tinggi dibandingkan dengan formula lain. Formula F2 (50%) memiliki kadar air 31,60%, abu 2,78%, lemak 5,97%, protein 10,97%, serat 1,91%, karbohidrat 48,68%. Tepung kulit pisang kepok dapat dijadikan alternatif sebagai diversifikasi pangan dan meningkatkan nilai gizi pada bolu kukus.
Pengaruh Pendidikan Gizi terhadap Sikap, Asupan Zat Gizi Makro, dan Air pada Anggota Pramuka Farida Farida; Hesti Permata Sari; Afina Rachma Sulistyaning; Ibnu Zaki
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 3, No 2 (2019)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2019.3.2.3784

Abstract

The study was aimed to analyze the effect of nutritional education on attitude changes and increased of macronutrients and water intake in scout teenagers. The study was quasi-experimental with pre- and post-test control group design. The treatment group was given nutritional education four times during one month. Pre-test was conducted a week before intervention and post-test was conducted a week after intervention. Subjects were all members of Saka Bhayangkara and Saka Wira Kartika Scout. The result showed that nutritional education was significant improved median value of attitude score and increased (p 0,05). macronutrients intake in treatment group. The average of macronutrients intake in treatment group, before and after intervention were 1137,8±178,7 Kcal and 1490,4± 206,6 Kcal/day for energy; 40,4 ± 9,8 g/day and 60,8 ± 9,3g/day for protein; 38,5 ± 12,6 g/day and 59,3 ± 9,4 g/day for fat; 155,6 ± 29,5 g/day and 177,6 ± 33,5 g/day for carbohydrates; 782,4±347,7 mL and 834,6±383,2 mL for water. Nutritional education improved nutrition attitudes and increased macro-nutrient intake among scout.
Formulation of Flakes Bran Flour Substitution with Fortified Zinc for Fertile-Age Women Atikah Ulfa; Avliya Quratul Marjan; Taufik Maryusman
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.
Effect of The Sweet Potato Against Mice on Blood Glucose of Diabetes Mellitus Ai Kustiani; Wilda Raziq
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.
FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN OBESITAS PADA ORANG DEWASA DI KOTA PADANG PANJANG Maria Nova; Rahmita Yanti
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 1, No 1 (2017)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2017.1.1.1957

Abstract

Nowadays,estimated about 500 millions people (12%) of the population wolrldwide are obese. In Padang Panjang city, found obese category in adults 18 years and over as much as 37%, which is the highest prevalence compared with other districts or cities in West Sumatra. The purpose of this study was to assess factors related to obesity in adults in Padang Panjang. It is a cross sectional research. The population is the entire number of adults in Padang Panjang. The sample size is 178 people, taken by Simple Random Sampling. Data were collected by questionnaire and interview using Food Frequency Quantitative (FFQ). Data processing was done by SPSS and analyzed by Chi-square test at p value 0,05. The result showed that there were significant correlation between knowledge level (p =0,023), physical activity (p= 0,026), mean intake of energy (p=0,000)with obesity and no signiicant correlation between smoking habbits and obesity (p=0,344). We concluded that low physical activity and knowledge, as well as high energy intake were risk factors for obesity. 
Penerapan Perilaku Keluarga Sadar Gizi (KADARZI) dan Status Gizi Balita Usia 24-59 Bulan di Puskesmas Kranji Bekasi Putri Pratiwi Oktaviani; Meylina Djafar; Adhila Fayasari
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 3, No 2 (2019)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2019.3.2.3421

Abstract

This study aimed to analyze association between the implementation of nutrition conscious family with the nutritional status of children aged 24-59 months in Puskesmas Kranji Bekasi. This research used a cross sectional design. Subjects were 71 mothers who  had children aged 24-59 months  taken by purposive sampling. Weight and height data were measured by stepping scales and microtoise, then converted to z-scores. Bivariate analysis using Chi-Square test. Underweight about 9 (12,7%) subjects, and 42 (59,2%) families did not apply KADARZI, indicator points that have not been done includes providing nutritional supplements (vitamin A) (7 %), varied meals (14,1%), using iodized salt (16,9%), weighing regularly (19,7%), and giving exclusive breastfeeding 31 (43,7%). Based on Chi-Square test is proved that there is correlation between KADARZI implementation with nutritional status of  children aged 24-59 months. The implementation of KADARZI had a significant association between nutritional status of children aged 24-59 months (p-value 0,006), particularly at indicators irregularly posyandu participation.
Total Lactic Acid Bacteria, Antioxidant Activity, and Acceptance of Herbal Soyghurt with Addition of Red Ginger (Zingiber officinale var Rubrum) Ninik Rustanti; Agung Dwi Prasetyo
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 3, No 1 (2019)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2019.3.1.3371

Abstract

This study aims to determine the effect of red ginger on total lactic acid bacteria, antioxidant activity and acceptance of herbal soyghurt. This study used the addition of red ginger concentration of 0%, 2% and 4% in soyghurt. The total lactic acid bacteria were calculated using Total Plate Count (TPC) method and antioxidant activity test was analyzed by DPPH (2,2-diphenyl-1-picrylhydrazyl) method. The acceptance testing was performed by hedonic test. The addition of red ginger affected antioxidant activity and acceptance test in terms of taste, flavor, and color. The highest antioxidant activity in soyghurt with 4% red ginger is 11.36 ± 1.73%. The addition of red ginger has no effect on the total lactic acid bacteria and soyghurt texture. Soyghurt with 2% red ginger is the best of the acceptance test. It has an antioxidant activity of 10.68 ± 1.13%, and the total lactic acid bacteria 5.00 ± 5.29 x 1016 CFU/ml.

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