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Utami, Nurul Putrie
Universitas Ahmad Dahlan
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Journal : Jurnal Dunia Gizi

 1 
Exposure of Screen Time in Relationship with Obesity in Junior High School Adolescence in Yogyakarta Nurul Putrie Utami; Martalena Br Purba; Emy Huriyati
Jurnal Dunia Gizi Vol 1, No 2 (2018): Edisi Desember
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v1i2.3419

Abstract

Obesity has been increasing throughout the world that also will impact to the increasing of non communicable disase realated to obesity. Obesity which is occurred since adolescence can worsen the problem because it will carry over until adult so it was necessary to prevent obesity by controlling the obesity risk factor. Some studies reveal that increasing obesity was emerged because of high screen time. Too much screen time can increase exposure of unhealthy snack and increase sedentary activity that was obesity risk factor. Objectives; to determine the relationship of screen time and obesity in adolescent in Junior High School in Yogyakarta. Material and Method; the type of research used was observational with a case control study approach. This research was conducted in 4 junior high schools in the city of Yogyakarta. The sample of this study was 120 students aged 12-15 years consisting of 60 students in the case group and 60 students in the control group selected by the proportionate random sampling method which then matched age and sex. Results; in this study it was found that there was a significant relationship between screen time of more than 2 hours/day and the risk of obesity in adolescent junior high school in Yogyakarta City (p=0.019) with an Odds Ratio of 2.6 (1.160-5.750). Higher screen time is significantly associated with a higher level of energy intake (p=0.037) with a Prevalence Ratio of 1.3 (1.025-1.638). Conclusion; it was found that there was a relationship between screen time and obesity in adolescent junior high school in Yogyakarta City.
Efek Perebusan Basa dan Asam terhadap Kandungan Gizi dan Zat Anti Gizi pada Pembuatan Tempe Biji Kecipir Nurul Putrie Utami; Aprilia Fitriani; Nabila Fadhila Rahma; Okvania Putri Nabila; Wahyu Nugroho
Jurnal Dunia Gizi Vol 5, No 2 (2022): Edisi Desember
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v5i2.5528

Abstract

Pendahuluan; Biji kecipir merupakan salah satu tanaman yang mudah dibudidayakan di daerah tropis dan memiliki kandungan gizi yang tinggi terutama protein. Namun, penggunaannya dalam konsumsi sehari-hari masih jarang karena adanya sifat organoleptik yang kurang disukai dan mengandung zat anti gizi. Pembuatan biji kecipir menjadi tempe diharapkan dapat meningkatkan daya terima biji kecipir. Tujuan; untuk mengetahui efek pemberian zat basa dan asam pada perebusan biji kecipir dalam pembuatan tempe biji kecipir terhadap kandungan gizi dan zat anti gizinya. Bahan dan Metode; jenis penelitian eksperimental dengan desain Rancangan Acak Lengkap (RAL). Perlakuan yang dilakukan adalah pembuatan tempe biji kecipir dengan perebusan 2x dengan air biasa (kontrol), perebusan pertama dengan basa, dan perebusan pertama dengan basa dan perebusan kedua dengan asam. Hasil dari tempe yang telah dibuat kemudian dianalisis kadar air, abu, gizi makro, serat, tanin, dan asam fitat. Hasil; Kedua perlakuan memiliki dampak pada kadar air yang lebih tinggi dibandingkan kontrol (p0,05). Kandungan gizi protein, lemak, dan serat lebih tinggi pada perlakuan kontrol (p0,05), tetapi kadar fitat lebih tinggi dari perlakuan lain (p0,05). Sedangkan pada perlakuan asam dan basa, cenderung memiliki kadar karbohidrat yang lebih tinggi serta tanin yang lebih tinggi (p0,05). Kesimpulan; Penggunaan basa dan asam pada perebusan biji kecipir hanya dapat meningkatkan kadar karbohidrat dan menurunkan asam fitat. Kandungan protein, lemak, serat, dan tanin yang lebih rendah dijumpai pada perlakuan tanpa basa dan asam.
Co-Authors Afrilla Danisa Anisa Nur Baitirahman Aprilia Fitriani Ayuningtyas, Cita Eri Baitirahman, Anisa Nur Cita Eri Ayuningtyas Emy Huriyati Hadi Sasongko Hadi Sasongko Hadi Sasongko, Hadi Hasnanisa, Nida Lathifah Indra Putra, ichsan luqmana Indra Putra, Ichsan Luqmana Khoiriyah Isni Martalena Br Purba Nabila Fadhila Rahma Natalina, Retno Novitha, Novitha Okvania Putri Nabila Prima Suci Rohmadheny Puriadi, Perkasa Gadik Purwanti Pratiwi Purbosari Purwanti Pratiwi Purbosari Putri Cahya Pertiwi Retno Natalina Sri Wijayanti Wulandari Wahyu Nugroho Widodo Hariyono Widodo Hariyono Wulandari, Sri Wijayanti Zuchrotus Salamah Zuchrotus Salamah Zuhrotus Salamah