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All Journal Jurnal Gizi Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL JURNAL GIZI INDONESIA NUTRIRE DIAITA Indonesian Journal of Human Nutrition Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Pengabdian Masyarakat Kebidanan Prosiding Seminar Nasional Unimus
Hapsari Sulistya Kusuma
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Agriculture, Biological Sciences & Forestry Humanities Dentistry Education Engineering Health Professions Medicine & Pharmacology Neuroscience Nursing Public Health

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Hubungan Tingkat Kecukupan Energi, Protein, Kalsium, dan Fosfor dengan Panjang Tungkai Remaja Fadhilah, Anggitiya Ulfi; Sartono, Agus; Kusuma, Hapsari Sulistya
Indonesian Journal of Human Nutrition Vol 4, No 1 (2017)
Publisher : Jurusan Gizi, Fakultas Kedokteran, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (269.09 KB) | DOI: 10.21776/ub.ijhn.2017.004.01.6

Abstract

AbstrakAbstrakTungkai adalah ekstremitas bawah sebagai penopang tubuh bagian atas dan terdiri dari beberapa tulang. Pola konsumsi makanan, terutama sumber energi, protein, kalsium, dan fosfor, pada remaja merupakan faktor yang dapat memengaruhi pertumbuhan tungkai. Studi pendahuluan di SMP Walisongo 1 Semarang menunjukkan 10 dari 18 siswa (usia 14 tahun) memiliki tinggi badan tidak sesuai umurnya. Penelitian ini bertujuan untuk mengetahui hubungan antara tingkat kecukupan energi, protein, kalsium, dan fosfor dengan panjang tungkai remaja di SMP Walisongo 1 Semarang. Rancangan penelitian ini adalah cross sectional. Jumlah sampel sebanyak 38 siswa, yang ditetapkan secara purposive sampling. Data konsumsi diukur dengan metode recall 3 x 24 jam. Panjang tungkai diukur menggunakan pita ukur. Hubungan variabel diuji dengan Kolerasi Pearson dan Regresi Linier Berganda. Hasil penelitian menunjukkan bahwa 63,2% remaja kekurangan energi, 34,2% kekurangan protein, 97,4% kekurangan kalsium, dan 60,6% kekurangan fosfor. Tidak ada hubungan antara tingkat kecukupan energi dengan panjang tungkai (p=0,176), tingkat kecukupan protein dengan panjang tungkai (p=0,150), tingkat kecukupan kalsium dengan panjang tungkai (p=0,840), dan tingkat kecukupan fosfor dengan panjang tungkai (p=0,295). Kesimpulan penelitian ini adalah tingkat kecukupan energi, protein, kalsium, dan fosfor tidak berhubungan dengan panjang tungkai pada remaja SMP Walisongo 1 Semarang.Kata kunci: energi, protein, kalsium, fosfor, panjang tungkai remajaAbstractLimb is the lower extremity as upper body support and consists of several bones. The pattern of food consumption, especially energy, protein, calcium, and phosphorus sources, in adolescents is a factor affecting the limb growth. A preliminary study at Walisongo Junior High School 1 Semarang showed 10 out of 18 students (aged 14 years old) had inappropriate height. This study aims to determine the correlation among adequacy of energy, protein, calcium, and phosphorus with the limb length among adolescents in Walisongo Junior High School 1 Semarang. This study used cross sectional design research. The number of samples was 38 students determined by purposive sampling. The consumption was measured by 3 x 24 hour recall method. Limb length was measured using measuring tape. Variable relationships were tested using Pearson Correlation and Multiple Linear Regression. The results showed that 63.2% of adolescents lack of energy, 34.2% protein deficiency, 97.4% calcium deficiency, and 60.6% phosphorus deficiency. There was no correlation between energy sufficiency level with limb length (p=0.176), protein adequacy level with limb length (p=0.150), calcium adequacy level with limb length (p=0.840), and phosphorus adequacy level with limb length (p=0.295). This research concludes that the sufficiency level of energy, protein, calcium, and phosphorus does not relate to limb length of the adolescent in Walisongo Junior High school 1 Semarang.Keywords: energy, protein, calcium, phosphorus, adolescent’s limb length
The Differences of Food Waste in Animal Side Dishes Based on Garnish Giving Muskatim, Mustakim; Kusuma, Hapsari Sulistya; Ulvie, Yuliana Noor Setiawati
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.2018.2.1.2378

Abstract

Food waste is one of the important indicators to find out the success of food service in a food organization in a hospital. The purpose of this study was to determine the differences in food waste on a treatment: serve with and without garnishes on diet serving in Rajawali room to patients 5A and 5B Dr. Kariadi Semarang hospital. This type of descriptive analytic study illustrates the differences in the weight of the food waste (staple food, animal and vegetable side dish) serve with and without garnishes. This study involved 36 respondents which were divided into 2 groups. The first group of 18 respondents received food served with garnishes, while the second group of 18 received with no garnishes. The garnishes given in the form of lettuce and tomatoes (rounded cut on animal side dishes). The food waste was weighed using a digital scale with an accuracy of 0.01 grams and the data was then analyzed using Mann-Whitney. The results showed the food waste in animal side dishes with garnishes was 9.9%. While the serving with no garnishes was 26.4%. It implies that the use of garnishes is able to reduce the food waste on animal side dishes by 16.5%. Based on the data analysis, it was obtained the p-value = 0.000, which indicating a significant difference on the average weight of the food waste which served with and without garnishes.
Perubahan pengetahuan penjamah makanan hotel setelah penyuluhan higiene perorangan Kusuma, Hapsari Sulistya; Pasanda, Amalia; Nugraheni, Kartika; Nissa, Choirun
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 6, No 1 (2017)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (347.531 KB) | DOI: 10.14710/jgi.6.1.71-75

Abstract

Background : Personal hygiene food handlers in food processing is very important because with the application of good hygiene can minimize the possibility of food contamination. The personal hygiene can be influenced by some factors, for instance knowledge and behaviors of food handlers. Lack of knowledge, inappropriate behaviors towards personal hygiene can be changed by giving the right information. Objective : This study aims to determine differences in knowledge of food handlers before and after counseling.Methods : This was a quasi-experimental one group pretest posttest design. The sample of this study was 18 food handlers in Patra Jasa Hotel selected by total sampling method. Knowledge data obtained from the total score from the correct answer in the questionnaire. The data was analyzed using Wilcoxon test.Results : This study showed that the increases in knowledge of food handlers increased by 22%. Statistical analysis showed knowledge before and after nutrition extension (p = 0.001).Conclusions : there was difference in knowledge of food handlers before and after personal hygiene counseling.
IBM PELATIHAN POLA MP-ASI KELURAHAN BLERONG KABUPATEN DEMAK Damayanti, Fitriani Nur; Puspitaningrum, Dewi; Kusuma, Hapsari Sulistya
Jurnal Pengabdian Masyarakat Kebidanan Vol 2, No 1 (2020): Jurnal Pengabdian Masyarakat Kebidanan
Publisher : Jurnal Pengabdian Masyarakat Kebidanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpmk.v2i1.5366

Abstract

Tujuan Ipteks Bagi Masyarakat (IbM) adalah untuk meningkatkan pengetahuan kelompok Good Mother dalam pengukuran kecukupan gizi bayi, meningkatkan ketrampilan kelompok Good Mother dalam pembuatan MP-ASI, kelompok Good Mother dapat menjadi role model bagi ibu-ibu lainnya. Metode yang digunakan untuk mewujudkan tujuan-tujuan tersebut adalah dengan kaji tindak partisipatif antara lain melalui Forum Group Discusion (FGD). Adapun luaran yang berupa jasa adalah pendidikan tentang MP-ASI, pelatihan pengukuran kecukupan gizi pada bayi, pelatihan pembuatan MP-ASI yang sehat, menjadi role model dalam pembuatan MP-ASI.
KECUKUPAN SERAT DAN AKTIVITAS FISIK KAITANNYA DENGAN INDEKS MASSA TUBUH (IMT) PADA REMAJA PUTRI Kusuma, Hapsari Sulistya; Ambarwati, Desti
Jurnal Nutrire Diaita (Ilmu Gizi) Vol 10, No 02 (2018): NUTRIRE DIAITA
Publisher : Lembaga Penerbitan Unversitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/nut.v10i02.2539

Abstract

Gadis remaja memiliki keinginan untuk membentuk tubuh langsing dan indah, hal ini sangat berpengaruh pada kebiasaan makan yang dapat menyebabkan asupan makanan tidak seimbang dan mempengaruhi status gizi. Asupan serat dan aktivitas fisik adalah beberapa faktor yang dapat mempengaruhi status gizi. Tujuan penelitian ini untuk mengetahui hubungan antara tingkat kecukupan serat dan tingkat aktivitas fisik dengan anak perempuan BMI. Jenis penelitian analitik dengan pendekatan cross sectional. Sampel penelitian adalah 37 mahasiswi Fakultas Kebidanan Universitas Muhammadiyah Semarang (Unimus), ditentukan dengan metode multistage random sampling. Berat diukur dengan skala berat digital (0,1 kg). Ketinggian diukur dengan microtoise. BMI dihitung berdasarkan berat dan tinggi responden. Data kecukupan tingkat serat diukur dengan metode recall 3 x 24 jam non-sekuensial, dibandingkan dengan Kebutuhan Individual setiap hari, kelipatannya 100 persen. Tingkat aktivitas fisik diukur dengan metode IPAQ (International Physical Activity Questionnaire). Hubungan variabel dianalisis dengan uji Korelasi Rank Spearman. Hasilnya 100% kekurangan serat dan 89,2% responden bergerak ringan. Sebanyak 78,4% responden termasuk kategori BMI normal. Hasil pengujian menunjukkan bahwa tidak ada hubungan antara tingkat kecukupan serat dan BMI (p = 0,513), tidak ada korelasi antara tingkat aktivitas fisik dan BMI (p = 0,863). Tidak ada hubungan antara tingkat kecukupan serat dan tingkat aktivitas fisik dengan indeks massa tubuh mahasiswa Universitas Muhammadiyah SemarangKata kunci: serat, aktivitas fisik, indeks massa tubuh, siswa
AROMA, PENAMPILAN DAN SISA MAKANAN PADA PASIEN KANKER Kusuma, Hapsari Sulistya; Putri, Astrid Rossalia; Handarsari, Erma
Jurnal Nutrire Diaita (Ilmu Gizi) Vol 10, No 01 (2018): NUTRIRE DIAITA
Publisher : Lembaga Penerbitan Unversitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/nut.v10i01.2248

Abstract

AbstractNutrition intake is one of  a key factor that support the medication process of cancer patient. Food waste is mainly found on cancer patients due to several internal and external factors. This research aiming to describe the the flavor, food appearance, and food waste of cancer patients. This research used cross-sectional method that was done to 10 hospitalized cancer patients in Public Hospital (RSUD) of Tugurejo Semarang. The respondents used consecutive sampling during 2 months of research. The research showed scoring of flavor about 46,7% say “good” and 53,3% say “not good”, and the scoring of food appearance about 67,5% say “attractive” and 32,5% say “not attractive”. The results of food waste showed about, 33.9% for main food, 25.7% for animal based side dishes, 37.5% for non-animal based side dishes and 38.1% for vegetables and 1.1% for fruits. Respondents that declare unsatisfactory aroma have a low appeal to consume the food served because the aroma is able to cause nausea and decreased appetite. The appearance of food served by the hospital is less varied. Both of these reason may increase the food waste. Keywords : flavor, food appearance, and food waste AbstrakAsupan gizi adalah salah satu faktor kunci yang mendukung proses pengobatan pasien kanker. Sisa makanan terutama ditemukan pada pasien kanker karena beberapa faktor internal dan eksternal. Penelitian ini bertujuan untuk mendeskripsikan aroma, penampilan makanan, dan sisa makanan penderita kanker. Penelitian ini menggunakan metode cross-sectional yang dilakukan pada 10 pasien kanker yang dirawat di Rumah Sakit Umum (RSUD) Tugurejo Semarang. Responden menggunakan sampling berurutan selama 2 bulan penelitian. Penelitian menunjukkan skor rasa sekitar 46,7% menyatakan "baik" dan 53,3% menyatakan "tidak baik", dan skor penampilan makanan sekitar 67,5% mengatakan "menarik" dan 32,5% mengatakan "tidak menarik ". Hasil pengamatan pada jumlah sisa makanan adalah 33,9 % untuk makanan pokok, 25% untuk lauk pauk hewani, 37,5% untuk lauk pauk nabati dan 38,1% untuk sayuran dan 1,1% untuk buah-buahan. Responden yang menyatakan aroma tidak memuaskan memiliki daya tarik rendah untuk mengkonsumsi makanan yang disajikan karena aromanya  menyebabkan mual dan nafsu makan menurun. Penampilan makanan yang disajikan oleh rumah sakit kurang bervariasi. Kedua alasan ini dapat meningkatkan jumlah sisa makanan. Kata kunci: aroma, penampilan makanan, sisa makanan
Perbedaan Tingkat Kecukupan Energi Protein, Status Kesehatan Dan Status Gizi Anak yang Memanfaatkan dan Tidak Memanfaatkan Makanan Sekolah Dasar Islam Terpadu (SDIT) Harapan Bunda Semarang Exsi Rila Kusuma; Agus Sartono; Hapsari Sulistya Kusuma
Jurnal Gizi Vol 5, No 1 (2016): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (200.714 KB) | DOI: 10.26714/jg.5.1.2016.%p

Abstract

The Children, included school-age (6-12 years old) is a children period who do not understand a balanced nutrition yet, generally. It causes they do fault in selecting meals. The condition can make they suffer malnutrition problem, School meals service in Islamic Primary School (SDIT)Harapan Bunda Semarang intended to solve a problem related to the school meals in school children. The purpose to be achieved is to reduce student eating randomly snack so that decrease the risk of diseases which is caused from food and to adequate nutrition intaketo increase childrens nutritional status and health.This aims of the research is to analyze the difference of protein energy sufficiency level nutritional status and health status between the children who apply and not apply school meals atIntegrated Islamic Primary School (SDIT) Harapan Bunda Semarang.The type research is analytic with observation method and cross sectional approach. The research samplings are 108 students of 3 th, 4 rd and 5 th class of SDIT Harapan Bunda Semarang.The samplings are taken by stratified random sampling. The correlation of variables are analyzed with Mann-Whitney test (Z test)and Chi-Square test.Quality of school meals has been good qualified in terms of acceptability, but not good in menu variations and nutrition content yet. Moreover, there is no difference of energy sufficientlevels (pv : 0.415) between children who apply and not apply school meals. There are no difference of protein sufficient levels (pv : 0,289), no defference of health status (X : 0,282)and no defference of nutritional status (pv : 818) between children who apply and not apply school mealsThere is no difference of energy protein sufficient level, health status and nutritional status between the children who apply and not apply school meals at Integrated Islamic PrimarySchool Harapan Bunda Semarang.Key Word: School-Age Children, Quality of School Meals, Protein Energy Sufficient Level, Health Status and Nutritional status
Hubungan Asupan Bahan Makanan Sumber Serat, Asupan Natrium, Asupan Lemak dan IMT dengan Tekanan Darah pada Pasien Hipertensi Rawat Jalan di Rumah Sakit Tugurejo Semarang Nur Yunaida Fauziah; Sufiati Bintanah; Hapsari Sulistya Kusuma
Jurnal Gizi Vol 4, No 1 (2015): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (110.65 KB) | DOI: 10.26714/jg.4.1.2015.%p

Abstract

High blood pressure disease shows enhanced from to year. High blood pressure at influence by behaviour factor that is food pattern unfavourable likes to consumption over source sodium, less to consumpt fibrous food likes fruit and vegetable, risk factor of the increasing of blood pressure besides fat factor and Body Mass Index (BMI). The increasing of blood pressure also influenced by genetic factor.fat consumtion and obesitas. The purpose of the research is to detect the correlation of fiber consumption, sodium intake, fat and BMI with blood pressure in hypertension patient in care at Hospital Tugurejo SemarangResearch kind uses method explanatory research at clinic nutrient area with a cross sectional approached. The size of population as much as 63 person and sample 55 person, was taken by purposive sampling. Data becollected by using direct interview methode in sufferer. Primary data that is gatherred to cover: food-stuff consumption that contain fiber by recall use food frequency and questionnaire. The normality of the data was tested by kolmogorov smirnov test. The correlation of variables, were analysed by correlation pearson product moment test if the distribution of data is normal and use spearman rank test if the data not normally distribution.There are no correlation between fiber, fat, sodium and BMI with blood pressure. Necessary done continuation research to detect factors that causes hypertension besides sodium intake, fat, fiber and BMI by using different technique and method and with mare many of sample
Peran Suhu Makanan pada Sisa Makanan Pokok, Lauk Hewani, Lauk Nabati dan Sayur pada Pasien Diet TKTP Metta Paramita; Hapsari Sulistya Kusuma
Jurnal Gizi Vol 9, No 1 (2020): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (703.235 KB) | DOI: 10.26714/jg.9.1.2020.142-149

Abstract

Food temperature is one of the factors that influence the occurrence of leftovers in patients, one of them is a patient in the hospital. This study aims to determine the relationship of food temperature with food waste in adult patients.This type of research is observation using a survey method with cross-sectional approach. The population of all adult patients at Roemani Muhammadiyah Hospital Semarang City who were on the TKTP diet were 32 people and the sample was selected with inclusion criteria, namely adult patients aged 19-55 years old, no nausea, vomiting and getting TKTP diet while exclusion criteria were patients completed treatment and the presence of food diet changes. Analysis of corellation using Pearson correlation test.Of the total sample of 24people 50% aged 31-40 years, 83.3% were female, 66.7% had the last high school education, 66,7% were diagnosed with medical post partum. The results of data analysis of the relationship between food temperature and staple food scraps, animal side dishes, vegetable side dishes and vegetables arer = -0.42 p value 0.041, r = -0,005 p value 0.98, r = 0, 09 p value 0.67,r = -0.49 p value 0.014. It was concluded that there is a relationship between food temperature and the rest of the menu of staple food and vegetables and there is no relationship between the temperature of the food with the rest of the menu of animal and vegetable side dishesKeywords: Food Temperature, Leftovers, TKTP Diet
Pengaruh Variasi Dosis Semangka Kuning (Citrullus Vulgaris Schard)Terhadap Tekanan Darah Lansia Di Panti Wredha Bala Keselamatan Bugangan Semarang Indah Caturwati; Sufiati Bintanah; Hapsari Sulistya Kusuma
Jurnal Gizi Vol 4, No 2 (2015): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (125.765 KB) | DOI: 10.26714/jg.4.2.2015.%p

Abstract

Blood pressure is the amount of force that blood is pressed against the walls of the arteries (arteries) when the heart pumps the blood to all the human body. Blood pressure is one of important indicator in maintaining of healthy body, because the high of blood pressure or hypertension in the long term will lead to stretching the walls of the arteries and lead to rupture of blood vessels . Hypertension is a condition when the blood pressure in the vessels elevated chronically. Hypertension is a global health problem that requires attention because it can cause death in all countries. The purpose of this study was to determine the influence of dosage variation yellow watermelon on the blood pressure in elderly at Panti Wredha Bala Keselamatan Bugangan Semarang.This study is a pre-experimental, with pre-post test. Samples are elderly people living in Panti Wredha Bala Keselamatan Bugangan Semarang with normal blood pressure. The sample size is 15 people. The influence of dosage variation yellow watermelon on the blood pressure were analyzed by T-test.There are 10 persons of sampel are women and 5 persons of sampel are men. The big part of sampel are 60 74 years old, with the youngest is 58 years old and the oldest is 94 years old. There are 8 persons of samples are normal on nutritional status, 6 persons of samples are over wight and 1 person is obesitas. There are the influence of dosage variation yellow watermelon on systolic blood pressure (p value of 0.015). There are also the influence of dosage variation yellow watermelon on the diastolic blood pressure (p value 0.009).There are the influence of the dosage variations of yellow watermelon on blood pressure in elderly at Panti Wredha Bala Keselamatan Bugangan Semarang.Keywords: The Dosage of Yellow Watermelon, The Blood Pressure, The Elderly
Co-Authors - Hagnyonowati Addina Rizky Fitriyanti Agus Sartono Agus Sartono Ambarwati, Desti Annisa Ayuningtyas Asmiani Sompe Bambang Suprapto Dewi Puspitaningrum Dewi Puspitaningrum Erma Handarsari Erma Handasari Exsi Rila Kusuma Fadhilah, Anggitiya Ulfi Fitriani Nur Damayanti Fitriani Nur Damayanti Indah Caturwati JB Suparyatmo - Kartika Nugraheni M. Habib Shaleh Maghfiroh - Mega Velawati Metta Paramita Milna Aulida Lillah Muskatim, Mustakim Nela Alfiyatul Ulwiyah Nissa, Choirun Nunik Alfiana Nur Yunaida Fauziah Nura Ma’shumah Pasanda, Amalia Prisma Nurahmatika Putri, Astrid Rossalia Rosediana Dwiyanti Salsa Bening Setyawati Hiyas Prabaningrum Siti Hamidah Sufiati Bintanah Yuliana Noor Setiawati Ulvie Yuliana Noor Setiawati Ulvie Yunan Kholifatuddin Sya’di Yunan Kholifatudin Sya'di