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PRODUKSI KARIMPU DAN EFEKNYA DALAM MEMPERBAIKI PROFIL LIPID Winarsi, Hery; Amurwanto, Adi; Susilowati, Sri Sutji
Jurnal Gizi dan Pangan Soedirman Vol 1 No 01 (2017): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

This study aims to counseling and training Karimpu production, and to know the effects of Karimpu on total cholesterol, triglycerides, LDL, and HDL plasma women with hypercholesterolemia. The trainees were 20 mothers from Ciberem village, Sumbang, Banyumas district. Karimpu drinks are composed of Chip Rimpang Cardamom and spices. As the subject of the intervention study were 30 women with hypercholesterolemia (cholesterol level > 200 mg / dl), obesity, age 45-65 years, living in Purwokerto area, willing to sign informed consent. Randomly subjects divided into 3 groups of 10 people each; I, given statin + Karimpu; II, statin + placebo; III, statin for 2 months. Blood samples were taken twice, 0 and 2 months after intervention, centrifuged, the plasma level was tested for total cholesterol, LDL, triglyceride, and HDL. People enthusiastically attended counseling and training showed test results increased 46.1%. The Karimpu product decreases cholesterol (P = 3,71E-07) and LDL (P = 0.0009), and otherwise increases HDL (P = 0.014), and retains triglyceride (P> 0.05) patients with hypercholesterolemia. Karimpu is able to inhibit the development of hypercholesterolemia towards heart disease by improving lipid profile. Keywords: Cardamom rhizome drink, lipid profile, training production.   Abstrak Penelitian ini bertujuan untuk memberikan pelatihan produksi Karimpu (minuman kaya antioksidan rimpang kapulaga) dan mengetahui efeknya terhadap kadar kolesterol total, trigliserida, LDL, dan HDL wanita penderita hiperkolesterolemia. Peserta pelatihan adalah 20 ibu-ibu dari desa Ciberem, Sumbang, Kabupaten Banyumas. Minuman Karimpu tersusun atas Chip Rimpang kapulaga dan rempah-rempah. Sebagai subjek untuk diintervensi adalah 30 wanita dengan hiperkolesterolemia, obesitas, usia 45-65 tahun, tinggal di daerah Purwokerto, dan bersedia untuk menandatangani informed consent. Subjek secara acak dibagi menjadi 3 kelompok, masing-masing 10 orang; I, diberi statin + Karimpu; II, statin + plasebo; dan III, statin, selama 2 bulan. Sampel darah diambil 2 kali, 0 dan 2 bulan setelah intervensi, lalu disentrifugasi. Bagian plasma ditentukan kadar kolesterol total, LDL, trigliserida, dan HDL. Hasilnya, peserta antusias mengikuti penyuluhan dan pelatihan produksi karimpu, ditunjukkan hasil tes meningkat 46,1%. Produk minuman menurunkan kadar total kolesterol (P = 3,71E-07) dan LDL (P = 0,0009), dan sebaliknya meningkatkan HDL (P = 0,014), dan mempertahankan trigliserida (P> 0,05). Dengan demikian, karimpu diyakini dapat menghambat perkembangan hiperkolesterolemia terhadap penyakit kardiovaskular dengan cara memperbaiki profil lipid.  Kata kunci: minuman rimpang kapulaga, profil lipid, pelatihan produksi  

PEMAHAMAN MENGENAI DIET GLUTEN FREE CASEIN FREE (GFCF) SERTA PENERAPANNYA PADA ANAK AUTIS TINGKAT SEKOLAH DASAR DI SLB C YAKUT PURWOKERTO fatma, yukika; Winarsi, Hery; Purnamasari, Dyah Umiyarni
Jurnal Gizi dan Pangan Soedirman Vol 1 No 01 (2017): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

ABSTRACT The objective of this study was to access an understanding about Gluten-Free Casein-free Diet (GFCF) and its application in autism children in special need school C Yakut Purwokerto. This study uses qualitative research methods, descriptive depth interviews with 6 key informants and 11 informants support. The results showed that the mother initially did not understand and know about the GFCF diet. After got information from therapy, physician, psychologist and school teacher, they understanding of GFCF diet with is proved by mothers already know what foods must be limited. But the mother has not been able to implement a GFCF diet in everyday life as evidenced by the child is still often eat foods made from flour and milk. This is also evidenced in the form Food Frequency Quetionnaire Qulitative. Mothers level of understanding about the GFCF diet has been good, but from the 6 main informant could not do GFCF diet properly and strictly. Keywords: Autism, Diet Gluten Free Casein Free, Flour and milk   ABSTRAK   Sekitar 60% penyandang autis mempunyai gangguan sistem pencernaan akibat alergi makanan. Gangguan sistem pencernaan ini mengakibatkan terjadinya kebocoran usus (Leaky Gut). Dampak leaky gut pada autis menyebabkan produksi hormon sekretin terhambat. Sebagai akibat, protein susu sapi (casein) dan gandum (gluten) tidak dapat dicerna dengan sempurna, karena protein tersebut tidak berubah menjadi asam amino tetapi menjadi peptida yang seharusnya dibuang lewat urin, akan tetapi pada anak autis peptida ini diserap kembali oleh tubuh dan masuk ke otak dan diubah oleh reseptor opioid menjadi morfin. Untuk itu anak autis harus membatasi asupan makanan dari gluten dan kasein, agar tidak membuat anak hiperaktif dan tantrum. Tujuan penelitian ini adalah mengetahui gambaran pemahaman ibu mengenai diet GFCF serta sejauh mana ibu menerapkan diet tersebut pada anaknya. Penelitian ini menggunakan metode penelitian kualitatif, jenis deskriptif dengan wawancara mendalam kepada 6 informan utama dan 11 informan pendukung. Hasil menunjukkan bahwa ibu pada awalnya tidak memahami dan mengetahui mengenai diet GFCF. Setelah mendapatkan informasi dari terapi, dokter, psikolog dan guru sekolah ibu menjadi paham   mengenai diet GFCF dengan dibuktikan ibu sudah mengetahui makanan apa saja yang harus dibatasi. Namun ibu belum bisa menerapkan diet GFCF di kehidupan sehari-hari yang dibuktikan dengan anak masih sering mengonsumsi makanan berbahan dasar tepung dan susu. Hal ini juga dibuktikan dalam form Food Frequency Quetionnaire (FFQ) Qulitative. Tingkat pemahaman ibu mengenai diet GFCF sudah baik, namun dari 6 informan utama belum bisa melakukan diet GFCF dengan baik dan secara ketat.  Kata Kunci : Autis, Diet Gluten Free Casein Free, tepung dan susu

FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN KEPATUHAN ASUPAN CAIRAN DAN NATRIUM PADA PASIEN GAGAL GINJAL KRONIK (Studi Kasus pada Pasien yang Menjalani Hemodialisis di RSUD Prof. Dr. Margono Soekarjo Purwokerto) fitriani, eka; Krisnansari, Diah; Winarsi, Hery
Jurnal Gizi dan Pangan Soedirman Vol 1 No 01 (2017): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

ABSTRACT This observational study using cross sectional design. Sampling method using purposive sampling and got 35 participants who were CKD patients undergoing hemodialysis in Prof. Dr. Margono Soekarjo Hospital, Purwokerto. The data of participant characteristic, length of time since the initiation of hemodialysis therapy, knowledge, attitude, and social support were collected by using questionnares. Patientâs compliance to fluid and natrium intake was collected by calculating fluid and natrium intake level. Data were analyzed using Fisher test. Most participants did not comply with fluid restriction, but complied with natrium restriction. All factors that have been analized had no correlation to fluid and natrium intake compliance (p > 0,05), except gender and social support factor that had correlation to fluid intake compliance (p < 0,05). Male patients needed an intensive assistance so that fluid intake compliance increased. Moreover, social support from family and others needed to achieve this goal.   Keywords: Fluid and natriumi intake compliance, gender, hemodialyss, social, support  ABSTRAK  Penelitian observasional ini menggunakan desain cross sectional. Metode pengambilan sampel menggunakan purposive sampling dan didapatkan 35 peserta penderita CKD yang menjalani hemodialisis di Rumah Sakit Prof. Dr. Margono Soekarjo, Purwokerto. Data karakteristik peserta, lamanya waktu sejak dimulainya terapi hemodialisis, pengetahuan, sikap, dan dukungan sosial dikumpulkan dengan menggunakan kuesioner. Ketaatan pasien terhadap asupan cairan dan natrium dikumpulkan dengan menghitung tingkat asupan cairan dan natrium. Data dianalisis dengan menggunakan uji Fisher. Sebagian besar peserta tidak mematuhi pembatasan cairan, namun sesuai dengan batasan natrium. Semua faktor yang telah dianalisis tidak memiliki korelasi dengan kepatuhan asupan cairan dan natrium (p> 0,05), kecuali faktor pendukung gender dan sosial yang memiliki korelasi terhadap kepatuhan asupan cairan (p <0,05). Pasien laki-laki membutuhkan bantuan intensif agar kepatuhan asupan cairan meningkat. Apalagi dukungan sosial dari keluarga dan orang lain perlu untuk mencapai tujuan ini.  Kata kunci: Kepatuhan cairan dan natrium, jenis kelamin, hemodialisis, dukungan sosial    

SUSU KECAMBAH KEDELAI BASAH KAYA PROTEIN LEBIH DISUKAI SEBAGAI MINUMAN ALTERNATIF UNTUK OBESITAS Winarsi, Heri
Jurnal Gizi dan Pangan Soedirman Vol 2 No 1 (2018): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Penelitian ini bertujuan untuk membandingkan tingkat kesukaan dan kandungan protein susu kecambah kedelai (sumbae) yang dibuat dengan cara basah dan cara kering. Melalui cara basah, sumbae dibuat dari kecambah kedelai yang telah dibersihkan dari kotoran dan coteledonnya, ditambahkan susu, sukrosa, dan sedikit garam, serta air,  diblender hingga halus, kemudian disaring, dididihkan, dan dibiarkan dingin. Sumbae yang dibuat dengan cara kering, diawali dengan membuat tepung kecambah kedelai, kemudian disusun atas tepung kecambah kedelai, sukrosa, susu skim, dan garam. Sumbae kering perlu diseduh dengan air panas, diaduk-aduk hingga homogen. Sebanyak 52 panelis terdiri dari mahasiswa, karyawan, dan ibu-ibu PKK Desa Purwosari dan Pamijen, melakukan uji organoleptic meliputi warna, rasa, aroma, dan kekentalan, dengan metode scoring berskala 1-5; 1 sangat tidak suka, 2, tidak suka, 3, agak tidak suka, 4, suka, 5, sangat suka. Kadar protein ditentukan dengan mikroKjeldhal. Hasilnya, sumbae cara basah lebih disukai, dengan kandungan protein sebesar 13,771%. Satu takaran saji sumbae basah (250 ml)  dapat memenuhi asupan protein sebesar 34,43 g setara dengan 60,40-61,48% kebutuhan akan protein untuk beberapa kelompok umur. Dengan demikian sumbae basah berpotensi sebagai penurun berat badan pada obesitas.

EFEK LAMA PERKECAMBAHAN TERHADAP SIFAT SENSORI DAN KADAR PROTEIN TERLARUT SUSU KECAMBAH KACANG MERAH (Sukarah) UNTUK REMAJA OBESITAS Nurjanati, Milla; Winarsi, Hery
Jurnal Gizi dan Pangan Soedirman Vol 2 No 2 (2018): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

This study aims to determine the effect of germination on the nature of sensory and dissolved protein content of red bean sprouts milk. This non-factorial experimental study used a randomized block design. The factors studied were germination time: 0 hours, 8 hours, 16 hours, and 24 hours. Parameters tested were soluble protein content and sensory properties including color, flavor, taste, and viscosity. Sensory test using hedonic test and hedonic quality with 50 panelist. The results were analyzed using Friedman test followed by Multiple Comparison Test at 5% level, if there is significantly different. Effectiveness index were used to determine the best product. Data were analyzed using F test at 95% confidence level. If there is significantly different continue with DMRT at 5% level.  The results was no effects of the length of time germination on soluble protein content, preferences on color, odor, and viscosity (p> 0.05). The germination period had an effect on hedonic quality in the color, flavor, taste, and thickness of product (p <0,05). The best sprout milk was for 16 hours. Thus, germination affect taste preferences, and hedonic quality in the color, flavor, taste, and viscosity of sukarah.

FERMENTASI BAKTERI ASAM LAKTAT MENINGKATKAN KANDUNGAN FENOLIK DAN SERAT YOGURT SUSU KECAMBAH KACANG MERAH (Phaseolus vulgaris L.), MINUMAN FUNGSIONAL UNTUK OBESITAS Winarsi, Hery
Jurnal Gizi dan Pangan Soedirman Vol 3 No 1 (2019): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Penelitian ini bertujuan mengetahui pengaruh kadar BAL dan lama fermentasi terhadap kadar total fenol dan serat dalam yogurt susu kecambah kacang merah (Yosukamera). Kacang merah dikecambahkan 30 jam, diblender menjadi susu, kemudian difermentasi menjadi yogurt menggunakan BAL 1 dan 2%, serta lama fermentasi 12 dan 24 jam. Kadar serat meningkat oleh kadar BAL dan lama fermentasi (P<0,05), sedangkan kadar total fenol hanya dipengaruhi lama fermentasi (P<0,05). Yosukamera terbaik adalah yogurt yang dibuat dari susu kecambah kacang merah dengan kadar BAL 2% dan lama fermentasi 24 jam, mengandung antioksidan fenolik sebesar 993,08 ppm dan serat 6,29%. Yosukamera kaya antioksidan fenolik dan serat, dapat dimanfaatkan sebagai minuman fungsional bagi penderita obesitas. Sebagai selingan, yosukamera dapat dikonsumsi sebanyak 122-153 ml per harinya, dengan kandungan total fenol sebesar 121,22-152 mg dan serat 7,76-9,62 g.  

Isoflavon Kedelai Diperkaya dengan Zn sebagai Suplemen Antiarterosklerosis Wanita Premenopause Winarsi, Hery
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 12, No 2 (2007): June 2007
Publisher : Universitas Atma Jaya Yogyakarta

This research was conducted to observe the effect of soy isoflavone and Zn on totalcholesterol, LDL, TG and HDL levels of premenopausal women. Thirty-threepremenopausal women in Purwokerto were given supplement containing soy isoflavoneand Zn during 2 months. In the control group (SO), 11 women were given placebo; inthe group SI, 11 women were given the supplement containing soy isoflavone; and in thegroup SIZ, 11 women were given the supplement containing soy isoflavone and Zn.Blood samples were taken 3 times, i.e. baseline, 1 and 2 month after intervention. Oneml of blood was taken by venoject-heparin, intravenously. Blood plasma was used todetermine total cholesterol, LDL, HDL, and TG levels using spectrophotometer. Dataobtained were analysed by ANOVA. The total cholesterol, LDL, and TG plasma levelsdecreased, from 189,27 to 151,63 mg/dl (p=0,02); from 138,97 to 93,93 mg/dl (p=0,004);and from 208,81 to 121,09 mg/dl (p=0,012) respectively. On the contrary HDL levelincreased, from 48,38 to 67,27 mg/dl (p=1,72E-05) after 2 months of intervention. Soyisoflavone and Zn (SIZ) have potential as antiatherosclerosis supplement.

KANDUNGAN PROTEIN DAN ISOFLAVON PADA KEDELAI DAN KECAMBAH KEDELAI Winarsi, Hery; Purwanto, Agus; Dwiyanti, Hidayah
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 15, No 2 (2010): June 2010
Publisher : Universitas Atma Jaya Yogyakarta

The research was conducted to explore protein and isoflavone content on soy non germed and soy germed. Soybean ?slamet? was rinsed, dipped over night, drained, put in a moist room, and water sprinkled once in a while until germed. The husk of soy and soy germ were removed, and then the soy and soy germ were extracted by NaCl physiologic to become slurry. The slurry pH was arranged to 5.0, centrifugated at 10.000 rpm, and the precipitation was dryed in 70oC to obtain the soy protein and the soy germ protein flour. The levels of protein and isoflavone flour were determined. The result showed that protein content of soy was 36.5%, while protein of soy germ was 42%. The isoflavone of soy protein was 26.7 ppm, consisting of 11.5 ppm genistein, 10.2 ppm daidzein and 5 ppm glicitein, but the soy germ protein was 39.1 ppm, consisting of 14.6 ppm genistein, 16.9 ppm daidzein and 7.6 ppm glicitein. The conclusion is that germed process could increase protein and isoflavone content. The soy protein isoflavone was dominated by genistein and daidzein, while soy germ protein isoflavone was dominated by daidzein and glicitein.

Aktivitas Enzim Superoksida Dismutase, Katalase, dan Glutation Peroksidase Wanita Penderita Sindrom Metabolik Winarsi, Hery; M. Wijayanti, Siwi P.; Purwanto, Agus
Majalah Kedokteran Bandung Vol 44, No 1 (2012)
Publisher : Faculty of Medicine, Universitas Padjadjaran

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Rendahnya status antioksidan endogenus memicu perkembangan kondisi sindrom metabolik (SM). Penelitian ini bertujuan untuk mengeksplorasi aktivitas enzim antioksidan superoksida dismutase (SOD), katalase, dan glutation peroksidase (GSH-PX) dalam plasma wanita penderita sindrom metabolik. Penelitian dilakukan periode Maretâ€“November 2010, dengan responden penelitian adalah 30 wanita yang memiliki kriteria sebagai berikut: kadar guladarah >normal, body mass index >25 kg/m2, hipertrigliseridemia, high-density lipoprotein (HDL) rendah, usia >40Â tahun, dan tinggal di Purwokerto. Seleksi responden dimulai melalui survey di poliklinik internis Rumah Sakit Umum Margono Soekarjo Purwokerto. Kepada calon responden dijelaskan tentang tujuan penelitian, kondisi SM, dan perkembangannya. Calon responden yang bersedia bergabung diminta menandatangani informed consent,Â diukur berat badan, tinggi badan, dan tekanan darahnya. Diambil sampel darahnya 2 mL, intravena, ditentukan kadar glukosa darah, trigliserida, dan HDL. Bagian plasma, diuji aktivitas enzim SOD, katalase, dan GSH-PX.Â Data dipresentasikan sebagai rata-rata + standard error. Status antioksidan wanita penderita sindrom metabolikÂ rendah, ditunjukkan oleh aktivitas SOD 379,3 Unit/mg protein, katalase 6,42 UI/mg protein, dan GSH-PX 804,9Â nmol/g protein, serta kadar malondialdehid (MDA) sebesar 2.943,4 pmol/mL. Karena itu responden perlu asupanÂ kaya antioksidan. Simpulan, status antioksidan peroksidase sama rendah yang ditunjukkan oleh rendahnya aktivitasÂ enzim SOD, katalase, dan glutation peroksidase. [MKB. 2012;44(1):7â€“12].Kata kunci: Glutation peroksidase, katalase, sindrom metabolik, superoksida dismutaseÂ The Activity of Superoxide Dismutase, Catalase and Glutathione Peroxidase Enzymes in Metabolic Syndrome WomenThe low endogenous antioxidant status induced development of metabolic syndrome (MetS) condition. The aim of this research was to explore superoxide dismutase (SOD), catalase (Cat), and glutathione peroxidase (GSH-PX) plasma activity on metabolic syndrome women plasma. Respondents were thirty women with blood glucose level >normal, body mass index >25 kg/m2, hypertrigliceridemic, low level cholesterol-high-density lipoprotein (HDL), the age >40 years and live in Purwokerto. Respondentsâ€™ selection was started by a survey at internist polyclinic ofÂ Margono Soekarjo General Hospital Purwokerto. They were motivated and given an explanation about aim of the research, their diseases and development risk who were willing to be respondents were asked to sign the informed consent. Then, their body weight, height and blood pressure were measured. Their blood sample of 2 mL were taken intravenously and tested for blood glucose, triglyceride and HDL levels. Plasma was tested for the activities of SOD, Cat and GSH-PX enzymes. Presented data was mean + standard error. The antioxidant status of MetS women were low, showed on the activities of SOD, catalase, and glutathione peroxidase enzyme were 379.3 Unit/mg protein, 6.42 UI/mL, 804.9 nmol/g protein respectively, and malondialdehyde (MDA) level was 2,943.4 pmol/mL. Therefore, they need food enrich antioxidant. In conclusions, peroxidase antioxidant status was similar shown by low SOD, catalase and glutathione peroxidase enzyme activity, [MKB. 2012;44(1):7â€“12].Key words: Catalase, glutathione peroxidase, metabolic syndrome, superoxide dismutaseÂ DOI:Â http://dx.doi.org/10.15395/mkb.v44n1.75

YOGURT KACANG MERAH PLUS SUSU KAMBING SEBAGAI SNACK SEHAT TINGGI ZAT BESI BAGI REMAJA ANEMIA Sulistyaning, Afina Rachma; Putri, Widya Ayu Kurnia; Winarsi, Hery; Fitri, Armaida
GIZI INDONESIA Vol 43, No 1 (2020): Maret 2020
Publisher : PERSATUAN AHLI GIZI INDONESIA

The high prevalence of anemic adolescents in Indonesia resulted in urgent demand for a food product with high iron content as a healthy snack. This research aims to produce the best formula for red bean plus goat milk yogurt. The method was a randomized group design with two factors; the proportion of red bean and goat milk (100:0; 90:10; 80:20; 70:30), and fermentation time (12 and 24 hours). The organoleptic test includes flavor, smell, viscosity, color, and preference using a preference test with 55 panelists. Iron contents measured using the AAS method. The data were analyzed using ANOVA followed by Duncan?s Multiple Range Test. Organoleptic results analyzed using the Friedman test followed with a double comparative test. The best formula determined based on iron content and organoleptic results using the effectivity index. Red bean and goat milk proportion significantly affect iron content (p = 0.037). The combination of fermentation time and red bean-goat milk proportion significantly affects the sensory quality (p = 0.000). Fermentation time had no significant effect on iron content (p = 0.83). The iron contents were 23.30-33.62 mg/L. The best product has a red bean and goat milk proportion of 90 percent:10 percent, 24 hours fermentation, and 33.62 mg/ml iron content. The serving size is 80 ml, fulfilled 10.35 percent daily iron need of female adolescents.

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