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All Journal AcTion: Aceh Nutrition Journal Jurnal Ilmiah Kesehatan (JIKA)
Nuryani Nuryani
Poltekkes Kemenkes Gorontalo
Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Hubungan aktivitas fisik dan obesitas sentral dengan hiperglikemia wanita dewasa: Cross-sectional study Bohari Bohari; Nuryani Nuryani; Rukman Abdullah; Lili Amaliah; Fahmi Hafid
AcTion: Aceh Nutrition Journal Vol 6, No 2 (2021): November
Publisher : Jurusan Gizi Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v6i2.587

Abstract

Women in Indonesia are a group at risk of experiencing high blood glucose levels with increasing age. The purpose of the study was to analyze the relationship between physical activity and central obesity on hyperglycemia in adult women. The type of research is quantitative with a cross-sectional design on adult women at the Telaga Biru Public Health Center, Gorontalo Regency in 2019. The sample size is 248 people using purposive sampling. The method of collecting physical activity data is measured using a Physical Activity Level (PAL) questionnaire, central obesity is measuring waist circumference, and current blood glucose levels for hyperglycemic status. The statistical test is the chi-square test with 95% CI. The results showed that physical activity included in the light category was very high at 91.1% and central obesity status was also high at 61,3%. The results of current blood glucose levels showed that respondents who experienced hyperglycemia were low at only 15,3%. Physical activity had no significant association with hyperglycemia (p= 0,142), central obesity had a significant association with hyperglycemia (p= 0,005). The conclusion is that central obesity has a significant relationship with the incidence of hyperglycemia in adult women with an OR value of 3,52
Sensory Characteristics and Nutrient Content of Food Bar with Flour and Pumpkin Seed Substitution Mutia Reski Amalia; Nuryani Nuryani; Budi Santoso
Jurnal Ilmiah Kesehatan (JIKA) Vol. 4 No. 1 (2022): Volume 4 Nomor 1 April 2022
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jika.v4i1.271

Abstract

The development of snack bar products from fruit and pumpkin seeds can provide health benefits. The purpose of this study was to assess the sensory characteristics and nutritional value of a food bar with flour and pumpkin seeds substitution. The research method used a completely randomized design with 3 treatments with different formulations of pumpkin flour and pumpkin seeds. Parameters observed included color, aroma, taste, texture, and proximate tests including moisture, protein, fat, ash, and carbohydrate content. The data from the level of preference test variables would be analyzed using the t-test. The results showed the organoleptic analysis of the highest color at F4 (2,55), preferred aspect taste at F1 (3,48), aroma at F1 (3,55), and texture at F2 (3,84). Proximate analysis was showed the highest in water content at F2 (20,14%), the ash content in F4 (2,77 g), protein content in F1 (18,65 g), fat content in F1 (22,48 g), the fiber content in F2, and carbohydrate content in F4 (42,15 g). The conclusion that there were significant differences in the sensory test of color, taste, and aroma from four food bar formulas with flour and pumpkin seed substitution, while the density (texture) of the food bar formulas was not significantly different from each other.
Effect of Leaf Guava Extract on Blood Pressure in Rattus Norwegicus Wistar Strain Novian Swasono Hadi; Misrawatie Goi; Agus Wijayanarka; Ayu Bulan Febry Kurnia Dewi; Nuryani Nuryani
Jurnal Ilmiah Kesehatan (JIKA) Vol. 4 No. 2 (2022): Volume 4 Nomor 2 Agustus 2022
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jika.v4i2.326

Abstract

Guava leaf extract (Psidium guajava) is a component of traditional medicine containing flavonoids, tannins, triterpenoids, and carotenoids. The study aimed to determined effect of guava leaf extract on blood pressure status of white wistar rats were given an atherogenic diet. The study method was a study experimental with design completely randomized (CRD). The group intervention was given guava leaf extract to white rats which consisted of 3 treatment levels with 5 replications namely control (P0), atherogenic diet (P1), and atherogenic diet with guava leaf extract (P2). The research phase includes the acclimatization stage for 3 days, the atherogenic diet for 2 weeks, and the intervention stage for giving guava leaf extract for 4 weeks. Data analysis used the Shapiro Walk, Kruskall-Wallis test as an alternative of One Way Anova and the Wilcoxon test as an alternative of sample t-test with a value of = 0,01. The results showed that giving an atherogenic diet affected increasing blood pressure. There was a change in blood pressure after the intervention, P0 pre-test 80,40±3,65 mmHg and post-test 83,40±2,30 mmHg (p-value= 0,197), P1 pre-test 82,80±2,59 mmHg and post-test 188,60±2,19 mmHg, (p-value = 0,042), P2 pre-test 82,80±2,17 mmHg and post-test = 108,00±2,74 mmHg (p-value = 0,042). In conclusion, giving an atherogenic diet has an effect on increasing blood pressure and giving guava leaf extract can reduce blood pressure in white wistar rats.
The Acceptability of Moist Noodle with Subtitute Flour Mackerel Fish (Rastrelliger SP) Ayu Bulan Febry Kurnia; Liean Ntau; Deny Indra Setiawan; Nuryani Nuryani
Jurnal Ilmiah Kesehatan (JIKA) Vol. 4 No. 2 (2022): Volume 4 Nomor 2 Agustus 2022
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jika.v4i2.345

Abstract

Fishery products are abundant in Gorontalo Province, so it is necessary to strive for processing to increase the nutritional value and economic value in the manufacture of noodle products. This study aims to determine the acceptability of wet noodle products that have been substituted with mackerel flour (Rastrelliger sp.). The research method used is pure experiment, the samples used are 3 samples, namely F0 wet noodles without the addition of fish meal, F1 wet noodles with 20 grams of mackerel flour using the pressing method, F2 wet noodles with the addition of 20 grams of mackerel flour without pressing. . Acceptability is measured by the level of preference including color, smell, taste and texture with a hedonic scale. Acceptance test was conducted on 25 well-trained panelists. Data analysis with ANOVA (analysis of variance) diversity test and Wicolxon difference test. The results showed that the organoptic diversity test of wet noodles on the color variable showed that there was no difference in color preference between the three wet noodles. While the variables of aroma, taste, and texture of wet noodles showed differences in the level of preference. The results of the different aroma test are known to have p-value <0.05 for F1 with F0 and F2 with F1. Meanwhile, the panelists' level of preference for the aroma of wet noodles F2 is the same as F0. The results of the taste difference test showed that the p-value <0.05 for F1 with F0 and F2 with F0, while the panelists' preference for the aroma of wet noodles F2 was the same as F1. Texture variable, shows p-value < 0.05 for F1 with F0 less than 0.05. It can be concluded that there is a difference in the preferences of the panelists between the aroma of wet noodles F1 and the aroma of wet noodles F0, the aroma of wet noodles F1 and the aroma of wet noodles F0, there is a difference in the preference of the panelists between the texture of wet noodles F1 and the texture of wet noodles F0, there is no difference in the level of preference of the panelists. on the texture of wet noodles F2 with F0 and F2 with F1.
Co-Authors Agus Wijayanarka Ayu Bulan Febry Kurnia Ayu Bulan Febry Kurnia Dewi Budi Santoso Deny Indra Setiawan Fahmi Hafid Liean Ntau Lili Amaliah Misrawatie Goi Mutia Reski Amalia Novian Swasono Hadi Nuryani Nuryani Rukman Abdullah