Article Per Year (5 Year)
p-Index From 2019 - 2024
0.23
P-Index
This Author published in this journals
All Journal Journal of Nutrition College Jurnal Teknologi Pangan dan Gizi
Aryanti Setyaningsih
Program Studi Ilmu Gizi Fakultas Kedokteran Universitas Diponegoro
Computer Science & IT Environmental Science Health Professions Medicine & Pharmacology

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
PENGARUH PEMBERIAN SNACK BAR KEDELAI TERHADAP KADAR KOLESTEROL LDL DAN HDL WANITA HIPERKOLESTEROLEMIA Setyaningsih, Aryanti; Pramono, Adriyan
Journal of Nutrition College Vol 3, No 1 (2014): Januari 2014
Publisher : Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (312.005 KB) | DOI: 10.14710/jnc.v3i1.4533

Abstract

Latar Belakang: Kedelai (hitam dan kuning) mengandung antosianin dan isoflavon yang dapat menurunkan kadar kolesterol LDL dan meningkatkan kadar kolesterol HDL. Selain itu ubi jalar ungu juga mengadung antosianin. Penelitian ini bertujuan mengetahui pengaruh pemberian snack bar ubi jalar ungu dicampur kedelai terhadap kadar kolesterol LDL dan HDL pada wanita hiperkolesterolemia. Metode: Desain peneitian ini  adalah quasi-experimental dengan pre-post test control group design. Subyek penelitian adalah wanita dewasa dengan kadar kolesterol LDL > 130 mg/dl dan kadar kolesterol HDL < 50 mg/dl yang dibagi menjadi 3 kelompok. Kelompok kontrol tidak diberi snack bar, kelompok 1 diberikan snack bar kedelai hitam, dan kelompok 2 diberikan snack bar kedelai kuning. Snack bar yang diberikan sebanyak 2 buah snack (40g) selama 28 hari. Asupan makan dipantau dengan metode food recall 24 jam. Kadar kolesterol LDL dan HDL diukur sebelum dan sesudah intervensi. Data yang diperoleh dianalaisis menggunakan paired t-test, fisher’s exact, dan annova . Hasil: Terdapat penurunan kadar kolesterol LDL 6,47% pada konsumsi snack bar kedelai hitam dan penurunan kadar kolesterol LDL 13,02% pada konsumsi snack bar kedelai kuning. Pada kelompok kontrol terjadi peningkatan kadar kolesterol LDL sebesar 2,25%. Tidak terdapat peningkatan kadar kolesterol HDL pada kedua kelompok perlakuan dan kontrol. Ada perbedaan penurunan kadar LDL hanya pada kelompok snack bar kedelai kuning (p=0,049).Kesimpulan: Penurunan kadar kolesterol LDL karena pemberian snack bar kedelai,  terutama snack bar kedelai kuning yang paling banyak menurunkan kadar kolesterol LDL dengan pemberian 80 g/hari selama 28 hari.
STUDY ON SUBSTITUTION OF Moringa Oleifera FLOUR AND BREADFRUIT FLOUR (Artocarpus altilis) IN MAKING SUPPLEMENTARY FOODS FOR PREGNANT WOMEN Setyaningsih, Aryanti
Jurnal Teknologi Pangan dan Gizi Vol 20, No 2 (2021)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v20i2.3018

Abstract

This research aims to determine the organoleptic properties and nutritional value of the biskuit formulation by substituting Moringa leaf flour and breadfruit flour as a modified form of PMT biskuits for pregnant women. The breadfruit flour which has a high carbohydrate and fiber content and moringa flour have rich in iron can be used in substituting biskuits as supplementary food for pregnant women. This study used a completely randomized design with four variations of biskuit formulation with breadfruit and moringa flour substitutions, namely F0 (kontrol), F1 (20 g moringa flour: 40 g breadfruit flour), F2 (15 g moringa flour: 30 g flour. breadfruit), F3 (10 g moringa flour: 20 g breadfruit flour). Data were analyzed using ANOVA and followed by Mann Whitney at the 95% confidence level (α: 0.05). The results showed that difference based on the supplementary food biskuit formulation of pregnant women with Moringa leaf flour and breadfruit flour on color, aroma, texture, and taste. The results of the organoleptic test on biskuits showed that F0 was the most preferred in terms of color, taste, aroma, and texture. The higher of moringa flour and breadfruit flour substitution , the lower the overall preference for the resulting biskuits. Based on the results of the proximate biskuit test, it is known that the F1 formulation has the highest energy content, protein content, fat content, ash content, and iron content compared to other formulations. The water content and carbohydrate content of F1 formulation biskuits had the lowest levels.
Co-Authors Adriyan Pramono