Garuda - Garba Rujukan Digital

p-Index From 2019 - 2024

3.044

P-Index

This Author published in this journals

All Journal Jurnal Gizi dan Pangan Jurnal Pengolahan Hasil Perikanan Indonesia NUTRIRE DIAITA Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya GIZI INDONESIA AcTion: Aceh Nutrition Journal Jurnal Kesehatan Indonesia JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Jurnal Abdimas Kesehatan (JAK) Jurnal SAGO Gizi dan Kesehatan Jurnal Ilmiah Kesehatan (JIKA) Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary)

Mia Srimiati

Department Of Nutrition, Faculty Of Health Sciences And Technology, Binawan University, Jakarta 13630, Indonesia

Author-ID : 2441511

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health

Published : 23 Documents Claim Missing Document

Claim Missing Document

Articles

Title

Asupan Zat Gizi Makro, Aktivitas Fisik dan Tingkat Stress dengan Kejadian Hipertensi pada Dewasa (18-60 Tahun) Erlyta Windi Mulyasari; Mia Srimiati
Jurnal Ilmiah Kesehatan (JIKA) Vol. 2 No. 2 (2020): Volume 2 Nomor 2 Agustus 2020
Publisher : Sarana Ilmu Indonesia (salnesia)

Based on the results of Health Research in 2013, the prevalence of hypertension in Indonesia at the adults of >18 years were 25,8%. West java is the fifth largest province with the highest prevalence of hypertension of 29,4%. Based on data from Departement of Health of Depok City (2016), hypertension is a disease that many people in Depok City experience. This research aimed to Analyze the correlation between macro nutrition intake, physical activity and levels of stress with event of hypertension in the Depok City. The research with cross sectional study design in 80 people by using purposive sampling. Macro nutrition intake was obtained from interview of food recall 1x24 hours, physical activity was obtained using International Physical Activity Questionnare (IPAQ), and stress level was obtained using Perceived Stress Scale (PSS). The correlation test of this study used spearman ordinal. The result showed that there was no significant relationship between carbohydrate intake. There were significant correlations between protein intake, fat intake, physical activity and stress level with event of hypertension. The older a person is, the higher the risk of suffering from hypertension.

Pemanfaatan Tepung Kulit Pisang Kepok (Musa paradisiaca linn) dalam Pembuatan Brownies Oktavia Gita Hidiarti; Mia Srimiati
Jurnal Ilmiah Kesehatan (JIKA) Vol. 1 No. 1 (2019): Volume 1 Nomor 1 Agustus 2019
Publisher : Sarana Ilmu Indonesia (salnesia)

Banana peel flour is a by-product of processed bananas that have not been widely used. Brownies is a food that is loved by many people from the age of children to adulthood. The aimed of this study was to analyse the effect of substitution of Kepok banana peel flour on the formulation of brownies. There were 4 treatments of the formulation, consists of: F0 (without banana peel flour), F1 45%, F2 50% and F3 55%. All of the formula were tested organoleptically, the test including colour, flavour, aroma, and texture. Furthermore, the best formula compared with the control (F0) on the proximate level. Based on the organoleptic test, the best formula was F1 (45% banana peel flour), this product has 32.99% of water content, 1.37% of ash, 15.04% of fat, 5.93% of protein, 44.67% of carbohydrates, and 1.51% of fiber. The control formula (F0), contain 31.18% of water, 0.73% of ash, 12.23% of fat, 8.22% of protein, 47.64% of carbohydrate, and 1.55% of fiber. Based on t-test, the water content, ash, fat, protein and carbohydrate of control formula (F0) and F1 (45% banana peel flour) were different statistically (P<0.05). We conclude that, banana peel flour can be used to substitute wheat flour until 45%, also can be used to make other product that similar with brownies.

Analisis Proksimat Snack Bar dengan Substitusi Tepung Pisang Kepok (Musa paradisiaca linn) Nur Nida Afiifah; Mia Srimiati
Jurnal Ilmiah Kesehatan (JIKA) Vol. 2 No. 1 (2020): Volume 2 Nomor 1 April 2020
Publisher : Sarana Ilmu Indonesia (salnesia)

Utilization of bananas that are processed into flour can be a substitute for flour and increase local food thereby reducing the use of wheat flour. Objective: This study aimed to analyze the effect of Kepok banana flour substitution to produce snacks with nutritional value and organoleptic properties. Methods: This study was experimental with 4 treatments namely flour: banana flour in a row, F0 (100%: 0%), F1 (50%: 50%), F2 (25%: 75%), F3 (0 %: 100%). Results: F1 formula was chosen from the organoleptic test results as the selected formula with a ratio of 50%: 50% followed by proximate tests, ash content, water content, fat, protein, and carbohydrates respectively 11,96%, 1,54%, 18,95%, 7,68%, and 58,05%. Conclusion: Based on statistic tests on chemical properties, there were no significant differences in water, fat, protein and carbohydrate content between the control formula and the selected formula, while there were significant differences in the ash content between the control formula and the selected formula.

Co-Authors Adhila Fayasari Adwinda, Marina Dwina Afiifah, Nur Nida Agestika, Lina Anggi Juliana Saputri Annisa Ayu Nurbani Aprilia Indah Pangestika Clara Maria Kusharto Clara Meliyanti Kusharto Dea Triany Violeta Dhea Silvia Kharisma Eka Sariningsih Erlyta Windi Mulyasari Hidiarti, Oktavia Gita Ikeu Tanziha Indah Pangesti Indri Pratiwi Iskari Ngadiarti Iskari Ngadiarti Khoirul Bariyyah Maria Chitrawati Megarani, Sarah Melinda, Friska Mulyasari, Erlyta Windi Nur Nida Afiifah Oktavia Gita Hidiarti Ratnayani Sarah Megarani Sariningsih, Eka Soekatri, Moesijanti Yudiarti Endang Sugeng Heri Suseno Tri Ardianti Khasanah Wahyuni, Winda Tri Winda Tri Wahyuni

Title Search

Found 3 Documents Search Journal : Jurnal Ilmiah Kesehatan (JIKA)

Abstract

Abstract

Abstract

Title

Found 3 Documents
Search
Journal : Jurnal Ilmiah Kesehatan (JIKA)