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All Journal Jurnal SPORTIF : Jurnal Penelitian Pembelajaran Gema Kesehatan
Budi Kristanto
Poltekkes Kemenkes Jayapura
Education Health Professions Medicine & Pharmacology Nursing Public Health

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The effect of vitamin C supplementation on maximum physical activity toward leucocytes total Syahruddin Syahruddin; Yohanis Manfred Mandosir; I Putu Eka Wijaya Putra; Evi Sinaga; Budi Kristanto
Jurnal SPORTIF : Jurnal Penelitian Pembelajaran Vol 7 No 1 (2021): Jurnal SPORTIF: Jurnal Penelitian Pembelajaran
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2490.259 KB) | DOI: 10.29407/js_unpgri.v7i1.15715

Abstract

The purpose of study was to determine the effect of vitamin C supplementation on maximum physical activity on the total of leukocytes. Research method used a quasi-field experiment with pre-test design and post-test control group design. The study subjects consisted of four male non-athletes, aged 20-22 years. The number of leukocytes was measured before and after vitamin C supplementation with a dose of 100 mg and 500 mg in maximum activity, namely running to fatigue. Data normality was tested by Kolmogorov Smirnov and paired sample t-test was used to test for differences in the total of leukocytes before and after vitamin C supplementation. The results showed that the average number of respondents' leukocytes increased after maximal physical activity (∆ = 6,775) and after vitamin C supplementation 100 mg (∆ = 1300) and 500 mg (∆ = 550). Paired t-test showed a significant difference (p = 0.019) between the total of leukocytes before and after maximum physical activity. There was no significant difference between the supplementation of vitamin C at a dose of 100 mg (p = 0.09) and a dose of 500 mg (p = 0.95) on the total of leukocytes before and after maximum physical activity. So, it is concluded that maximum physical activity increases the number of leukocytes. However, there was no difference in the number of leukocytes before and after maximum physical activity in the supplementation of 100 mg and 500 mg of vitamin C
DAYA TERIMA MIE BASAH DENGAN SUBSTITUSI TEPUNG PISANG BARANGAN Sri Iriyanti; Budi Kristanto; Rosita Antariksawati
GEMA KESEHATAN Vol. 13 No. 1 (2021): Juni 2021
Publisher : POLTEKKES KEMENKES JAYAPURA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47539/gk.v13i1.162

Abstract

Mie merupakan makanan alternatif pengganti beras yang banyak dikonsumsi masyarakat. Mie menjadi populer dikalangan masyarakat karena harganya yang murah dan cara pengolahan sekaligus penyajiannya yang sederhana. Bahan baku pembuatan mie adalah tepung terigu, sehingga hal ini menambah jumlah impor tepung terigu. Peningkatan impor tepung terigu dapat mengancam ketahanan pangan, sehingga diperlukan alternatif bahan dasar pembuatan mie yang berbasis pangan lokal. Pisang merupakan salah satu produk pangan local yang harus terus dikembangkan pemanfaatannya. Produksi pisang sangat melimpah, sehingga Pisang yang dijadikan tepung dapat digunakan sebagai bahan subtitusi tepung terigu dalam pembuatan mie. Tujuan penelitian ini adalah untuk mengetahui daya terima dan sifat organoleptik mie basah dengan subtitusi tepung pisang barangan. Penelitian ini merupakan penelitian Quasi eksperimen dengan rancangan One shot case study dengan menggunakan 3 Formula yakni subtitusi tepung pisang 10 % (F1), 20 % (F2) dan 30 % (F3). Panelis pada uji daya terima adalah Dosen dan mahasiswa Jurusan Gizi. Hasil Penelitian menunjukkan bahwa untuk uji organoleptic, warna yang sangat disukai adalah F1, Aroma yang sangat disukai adalah F1, Rasa yang sangat disukai adalah F3 dan Tekstur yang sangat disukai adalah F2. F3 memiliki daya terima yang paling baik dintara ketiga formula tersebut. Kesimpulan Formula dengan subtitusi tepung pisang sebesar 30 % yang memiliki daya terima paling baik .
ORGANOLEPTIC PROPERTIES OF LOHAN FISH MEATS Geovany Idilha Putri; Sanya Anda Lusiana; Budi Kristanto; Nia Budhi Astuti
GEMA KESEHATAN Vol. 14 No. 1 (2022): Juni 2022
Publisher : POLTEKKES KEMENKES JAYAPURA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47539/gk.v14i1.271

Abstract

Due to the high prevalence of undernourished children, it is necessary to improve their nutritional status through food-based nutrition intervention. Lohan fish is one of the high protein food. The study aimed to analyze the organoleptic properties of lohan fishball. The research type was quasi-experimental with a one-shot case study design on lohan fishballs' organoleptic properties (color, taste, aroma, and texture). The treatment formulation compared three proportions of lohan fish and tapioca flour, namely, F1 50: 50, F2 60: 40, and F3 70: 30. Data analysis was performed using a descriptive method. The hedonic test results showed the most preferred formula was F2 for each attribute: color 55%, aroma 40%, 60% texture, and taste 45%. Keywords: Fishball, Lohan fish, Organoleptic test
Co-Authors Evi Sinaga Geovany Idilha Putri I Putu Eka Wijaya Putra Nia Budhi Astuti Rosita Antariksawati Sanya Anda Lusiana Sri Iriyanti Syahruddin Syahruddin Yohanis Manfred Mandosir