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All Journal JBIO: jurnal biosains (the journal of biosciences) Jurnal Gizi dan Pangan Soedirman (JGPS) Abdimas UNWAHAS : Jurnal Pengabdian Masyarakat UNWAHAS Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Jurnal Ilmu Gizi dan Dietetik (Journal of Nutritional Science and Dietetics)
Tyas Permatasari
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Medicine & Pharmacology Public Health Social Sciences

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pH, WATER AND FAT CONTENT ANALYSIS OF INTEGRATED FORMULATION OF HERBS AND SPICES IN TYPICAL SIMALUNGUN “TINUKTUK” Marini Damanik; Risti Rosmiati; Tyas Permatasari; Syarifah Ayuni; Tia Aulia Surbakti
JBIO: jurnal biosains (the journal of biosciences) Vol 8, No 1 (2022): JBIO: jurnal biosains (the journal of biosciences)
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jbio.v8i1.33534

Abstract

The use of spices and herbs is a functional food product that is believed to be efficacious for health and can increase the body's immunity or is usually called an immunomodulator. Tinuktuk has very good properties for the health of the body. By warming the body and also counteracting free radicals with antioxidant activity. This study aims to determine the optimization of the dose of the main components of red ginger and black pepper to produce Tinuktuk with high nutritional value by preparing with an oven. The process in this method uses the percentage of the ratio variation of 70:30, 60:40, 50:50, 40:60, and 30:70. Then, the quality of the tinuktuk was tested, namely: the pH, moisture and fat content. The oven method showed that the pH values from the ratio of 70:30, 60:40, 50:50, 40:60, and 30:70 were 6.15, 6.25, 6.25, 6.25, 6,3, respectively. Beside, for the water content was 56.61%, 54.68%, 54.065%, 49.395%, 45.265% and fat content was 15.52%, 18.35%, 15.46%, 19.39%, 16.50%.@font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:-536869121 1107305727 33554432 0 415 0;}@font-face {font-family:Rosarivo; panose-1:2 11 6 4 2 2 2 2 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:auto; mso-font-signature:0 0 0 0 0 0;}p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; text-align:justify; line-height:115%; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman",serif; mso-fareast-font-family:"Times New Roman"; mso-ansi-language:IN; mso-fareast-language:EN-ID;}.MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; mso-ansi-language:IN; mso-fareast-language:EN-ID;}.MsoPapDefault {mso-style-type:export-only; text-align:justify; line-height:115%;}div.WordSection1 {page:WordSection1;}
Hubungan Latihan Fisik dengan Berat Badan dan Lingkar Perut pada Mahasiswi Gizi hardi firmansyah; Tyas Permatasari; Risti Rosmiati; Ardi Nusri
Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Vol 1, No 2 (2021): EDISI AGUSTUS
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (135.31 KB) | DOI: 10.24114/jnc.v1i2.26853

Abstract

Olahraga menjadi suatu kebutuhan agar tetap menjaga kesehatan dan kebugaran tubuh. Remaja putri seringkali mengharapakan citra tubuh yang baik. salah satu upaya untuk mendapatkan citra tubuh yang baik yaitu dengan olahraga secara rutin. Tujuan penelitian ini adalah untuk mengetahui pengaruh kombinasi lari, sit-up, push up dan squat terhadap penurunan berat badan dan lingkar perut mahasiswi. Penelitian ini dilaksanakan selama 4 pekan, mulai 29 Januari sampai 22 Februari 2019. Penarikan sampel dilakukan dengan cara purposive sampling dan desain penelitian ini adalah quasy experiment study. Responden adalah 36 mahasiswa perempuan program studi ilmu gizi Universitas Negeri Medan yang berusia 19-21 tahun.  Hasil penelitian menunjukkan bahwa (1) terjadi peningkatan signifikan terhadap rata-rata putaran lari, rata-rata repetisi push up, sit up, dan squat pada awal dan akhir latihan, (2) terjadi penurunan berat badan dan lingkar perut pada pengukuran sebelum dan sesudah program, (3) penurunan signifikan rata-rata berat badan responden hanya terjadi pada pekan ke 3, (4) tidak ada hubungan erat antara latihan yang dijalani dengan perubahan berat badan dan lingkar perut.
PENINGKATAN PENGETAHUAN GIZI DAN HIGIENE SANITASI PENGOLAHAN PRODUK PADA USAHA TAMBAR TINUKTUK KHAS SIMALUNGUN DI KOTA PEMATANGSIANTAR Nila Reswari Haryana; Tyas Permatasari; Marini Damanik; Caca Pratiwi; Halimul Bahri
ABDIMAS UNWAHAS Vol 7, No 2 (2022)
Publisher : Universitas Wahid Hasyim Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/abd.v7i2.7506

Abstract

Tinuktuk atau Sira lada merupakan sambal khas Simalungun. Tambar Tinuktuk ini sangat berpotensi untuk sebagai produk khas Simalungun, namun produksi masih sangat sederhana karena belum memiliki alat bantu untuk mempercepat persiapan bahan. Selain itu, pengetahuan mengenai kandungan gizi dan penerapan hygiene sanitasi yang bisa meningkatkan nilai jual Tambar Tinuktuk juga belum dimiliki oleh mitra. Oleh karena itu, dilakukanlah kegiatan pemberian alat bantu persiapan bahan dan penyuluhan guna meningkatan pengetahuan gizi dan hygiene sanitasi. Kegiatan pengabdian kepada masyarakat di Siantar Timur pada Usaha Tambar Tinutuk dilakukan dengan kegiatan yang diawali dengan sosialisasi serta diskusi kebutuhan mitra. Berdasarkan hasil diskusi, diketahui bahwa diperlukan sosialisasi materi tentang manfaat dan kandungan gizi Tambar Tinuktuk serta hygiene dan sanitasi pengolahan produk. Hasil pre dan post test menunjukkan bahwa terdapat peningkatan skor pengetahuan pada kedua materi ini. Selain itu, Mitra juga menerima alat bantuan untuk meningkatkan kuantitas produksi. Dengan demikian Kegiatan Kemitraan Masyarakat ini mampu mendorong Mitra untuk meningkatkan kualitas dan kuantitas produk, yaitu Tambar TinuktukKata kunci: Gizi, Higiene Sanitasi, Pengetahuan, Simalungun, Tinuktuk
ONLINE FOOD CONSUMPTION DAN ASUPAN KALSIUM TERHADAP STATUS GIZI REMAJA DI KOTA MEDAN Yatty Sandy; Tyas Permatasari; Caca Pratiwi; Kanaya Damanik
Jurnal Gizi dan Pangan Soedirman Vol 7 No 1 (2023): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (286.176 KB) | DOI: 10.20884/1.jgipas.2023.7.1.8556

Abstract

Background: Adolescents are one of the age groups that are very important to pay attention to their health status, because at this age there is rapid growth and development both in terms of physical, mental and intellectual. Poor eating habits and lack of fulfillment of nutritional intake are one of the factors causing adolescent nutritional problems. Nutritional problems in adolescents have serious implications for health conditions, adolescents will be more at risk of developing degenerative diseases such as heart, diabetes, and hypertension. Objective: The purpose of this study was to see the relationship between online food consumption and calcium intake on the nutritional status of adolescents in the city of Medan. Method: The design of this study was cross sectional. The population is all teenagers in the city of Medan. The sample consisted of 139 people who were middle, high school and college teenagers. Results: The results showed a significant relationship between online food consumption and calcium intake with adolescent nutritional status (p<0.05). Conclusion: Adolescents with online food consumption habits are 2,487 times more likely to experience more nutrition. Likewise with calcium intake, adolescents who lack calcium intake will be at risk of experiencing more nutrition as much as 3,039 times. Keyword : Adolescent, calcium intake, nutritional status, online food.
Prakiraan Produksi Ikan untuk Konsumsi Protein Hewani di Sumatera Utara Tyas Permatasari; Dadang Sukandar
Jurnal Ilmu Gizi dan Dietetik Vol 2 No 2 (2023)
Publisher : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2023.2.2.141-148

Abstract

The fisheries sector has a role in food security, sovereignty, and self-sufficiency. Fish as an animal food has the potential for nutritional content that can reduce nutritional problems. North Sumatra has abundant fishing resources. The aim of this research is to forecast the amount of fish production by fulfilling animal protein needs in the population in North Sumatra. The method used is a descriptive quantitative and time series approach using secondary data analysis (ADS). The research was conducted in April–May 2023. The population used in the study was all time series data on fish production, both marine and inland, in North Sumatra for 2010–2022, and data on Indonesia's population for 2010–2022. The projected results of fishery production in 2022–2025 look to be fluctuating but tend to increase. The projected average fishery production is 585.761 tons. The average protein sourced from fish production in North Sumatra still fulfills 31% of the daily protein adequacy rate. Population projections that continue to increase show that the availability of fish has not fulfilled the daily consumption of the people of North Sumatra.
Co-Authors Ardi Nusri Caca Pratiwi Dadang Sukandar Halimul Bahri Hardi Firmansyah Haryana, Nila Reswari Kanaya Damanik Marini Damanik Marini Damanik Risti Rosmiati Syarifah Ayuni Tia Aulia Surbakti Yatty Sandy