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Perbedaan Metode Three Compartement Sink dengan Air Panas dan Larutan Klorin terhadap Angka Kuman Alat Makan di RSU Queen Latifa Rifatun Hasanah; Setyowati Setyowati; Noor Tifauzah
JURNAL NUTRISIA Vol 19 No 2 (2017): Vol 19 No 2 (2017): September 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background:One of the efforts in preventing congenital food disease is by washing the cutlery perfectly. The cutlery used by patients with infectious diseases should be noted more, because it has a risk in disease transmission through cutlery. The process of washing the cutlery for infected patients in Queen Latifa Hospital use three compartement sink method with hot water, while the three compartement sink method with clorine solvent has never been tested. Purpose: Research was to determine the difference in the number of germs in the tool was washed using three compartement sink method with hot water and with clorine solvent. Method:Types of research is experiment with rancangan percobaan acak kelompok (RAK). The object of this research is 4 plates and 4 bowls. The number of experimental units in this research were 2 treatments x 2 cutlery x 2 checks x 2 reapetitions = 16 experimental units. The analysis used independent t-test with 95% confidence level. Result :The average number of germs in the cutlery washed using the three compartment sink method with hot water was 1 x 101 cfu / cm2, whereas with chlorine solvent is 0.2 cfu / cm2. Independent test t-test shows p = 0.049 which means the hypothesis is accepted. onclusion : There are differences in the number of germs in the washing cutlery using the three compartment sink method with hot water and with chlorine solvent. Keywords: number of germs, cutlery, three compartment sink

Penggunaan Standar Bumbu Masakan Lauk Hewani dan Nabati di RSUD Panembahan Senopati Bantul Yogyakarta Kukuh Probo Sukmawati; Setyowati Setyowati; Th Ninuk Sri Hartini
JURNAL NUTRISIA Vol 19 No 2 (2017): Vol 19 No 2 (2017): September 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background: Using of herbs and spices greatly affect the taste of foods, although the ingredients used are the same, different formulations of herbs will produce different flavors. Standardized seasonings are needed to produce a relatively similar food taste. Objective: The research aims to determine the use of herbs in animal and plant proteins. Method: This research was an observational research with cross sectional approach at PanembahanSenopati Hospital Bantul. The objects of this research were standardized seasonings inanimal and plant proteinsin the menu cycle of 10 days in Juny 2015. The data were analyzed descriptively and presented in tabular form and textural. Result: Standardized Seasonings in animal protein were B for satay and C for semur. Standardized seasonings in plant protein were B for bali, terik, rujak and D for bacem. The percentage of the use of seasoning than standardized seasoning for satay (148,7%), bali (130,3%), rujak(372%),for semur, terik and bacem the conformity are not not known because the standardized seasonings unwritten. The conformity of ingredient herbskind for satay (66,7%), semur (100%), bali (54,5%), rujak (50%), bacem (100%) and terik (100%). Conclusion:The conformity of herbs weight foranimal protein (124,3%) and plant protein (175,5%). The conformity of ingredient herbskind for animal protein (83,3%) and plant protein (76,1%). Standardized seasonings used were B, C and D. Keywords: standardized seasonings, animal protein, plant protein

Modifikasi Resep Brownis Untuk Makanan Selingan Penderita Diabetes Mellitus Setyowati Setyowati
JURNAL NUTRISIA Vol 19 No 2 (2017): Vol 19 No 2 (2017): September 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background: The nutritional therapy management of diabetes mellitus patient lies in the proper diet and food selection arrangement. There is an eating recomendation (3 times for main food and 3 times of snackfood) that needed to be noted. One of the snack food that been allowed is brownie, as baked product and cake category. Modification on brownie recipe are needed to improve quality of the food. Objective: To understand a brownie recipe as snack food for diabetes mellitus patient based on physical quality, organoleptic quality, nutritional value and fiber content. Methods: The type of this research is an artificial experiment. The variables were modified brownie recipes; physical quality; organoleptic quality to colour, flavor, aroma, and texture; nutritional value, and fiber content. The subject of the study are 36 people with diabetes and 17 expert panelists. The object of this research is 3 kinds of brownie (red bean brownie, green bean brownie and peanut brownie). This research is conducted at Poltekkes Kemenkes Yogyakarta and Prolanis Organization in Puskemas Gamping 1 area, Sleman, Yogyakarta on February-September 2016. The data analysis of this research is done descriptively and analytically. Results: There is 3 brownie as modification results (green bean brownie, red bean brownie and peanut brownie). Those brownie have physical traits such as darker brown in colour, little bit sweet, have nutty flour aroma and little bit soft as a texture. Based on organoleptic quality, peanut brownie is the most preferred brownie. Based on analysis of chemical nutrition and fiber. Brownies tahat qualify the diet of people with diabetes mellitus is peanut brownie. Peanut brownie also been accepted by diabetes mellitus patient. Conclusion: Peanut brownie as modification results choosen as snack food alternatives for diabetes mellitus patient. Key words: Recipe, Brownie, Diabetes Mellitus

Hubungan Asupan Energi dan Status Hidrasi dengan Kebugaran Atlet Voly Putri Club Voly Baja 78 Bantul Yogyakarta Rahmawati Rahmawati; Nur Hidayat; Setyowati Setyowati
JURNAL NUTRISIA Vol 19 No 1 (2017): Vol 19 No 1 (2017): Maret 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background : Physical fitness, demonstrate one’s ability to perform physical activities that require strength, endurance and flexibility. Physical fitness is influenced by genetics, age, sex, physical activity, nutritional status, health status, hemoglobin levels and the adequacy of the break. The body can last approximately three days without food intake, but the body can only survive no more than one day without liquid. In addition to the nutritional needs, the athlete also needs hydration and setting a good fluid intake. Objective : The purpose of this study was to determine the relationship of energy intake and hydration status of athletes with physical fitness ball voly Baja 78 Bantul, Yogyakarta. Method : This observational study using cross sectional, held at Club Bola Voly Baja 78 Bantul, Yogyakarta. A total of 14 athletes were volleyball ball menjad research subjects. The independent variable is the energy intake and hydration status while the dependent variable is physical fitness. In order to prove the hypothesis test product moment correlation. Result : The results showed that most of the subjects had moderate the rate of energy intake by 71%. belonging to the hydration status of either 64%, and 50% of subjects had a moderate level of physical fitness research conclusion; Conclusion : There is a relationship between hydration status with physical fitness, there was no significant correlation between the hydration status of athletes with physical fitness club volleyball ball Baja 78 Bantul, Yogyakarta. Keywords : Energy Intake, Hydration Status, Physical Fitness

Pengaruh Variasi Pencampuran Tepung Talas Bogor (Colocasia esculenta L. Schott) Dan Kacang Merah (Phaseolus Vulganis L.) Terhadap Sifat Fisik, Tingkat Kesukaan, Kadar Protein Dan Kadar Serat Pada Cookies Talas Rendah Protein Bella Indri Kaltari; Setyowati Setyowati; Devillya Puspita Dewi
JURNAL NUTRISIA Vol 18 No 1 (2016): Maret 2016
Publisher : Poltekkes Kemenkes Yogyakarta

Background: Bogor taro is one of potential carbohydrate source which is high calcium and phosphor but low fat. Kidney beans is one kind of nuts that can be processed into various products. Kidney bean have low glycemic index with 4 grams of fiber each 100 grams of it has. Objective: To identify the effect of variations of Bogor taro flour (Colocasia esculenta L. Schott) and kidney beans (Phaseolus vulganis L.) mixing variation on physical characteristic, hedonic scalling, protein and fiber level of taro cookies. Methods: This research was a true experimental study which used simple randomized design with 3 units and 4 variations of cookies (100%:0%, 90%:10%, 80%:20%, 70%:30%) of taro flour and kidney bean without any repetition. Assesment of physical characteristic used Hedonic Scale Test Form. The results of physical characteristic were analyzed using Kruskal-Wallis analysis and continued by Mann-Whitney analysis. Protein and fiber level were analyzed using ANOVA analysis and continued by Post Hoc Test (Tukey). Results: There was no effect of Bogor taro flour and kidney beans mixing variation to colour, taste, and flavor, but there was an effect to the texture. There was an effect Bogor taro flour and kidney beans mixing variation on protein and fiber level. Formula 70%: 30% was the best taro cookies variations. Conclusion: There was an effect of Bogor taro flour with kidney beans mixing variation to physical characteristic, hedonic scalling (texture) (p=0,011), protein and fiber level (p=0,000). Keywords: Cookies, Bogor Taro Flour, Kidney Beans, Protein, Fiber

Pengaruh Variasi Pencampuran Tepung Kacang Hijau (Phaseolus Radiatus) Pada Pembuatan Brownies Singkong Kukus Terhadap Sifat Fisik, Sifat Organoleptik, Dan Kadar Protein Diah Ruhutami; Setyowati Setyowati; Farissa Fatimah
Jurnal Teknologi Kesehatan (Journal of Health Technology) Vol. 14 No. 2 (2018): September
Publisher : POLTEKKES KEMENKES YOGYAKARTA

Wheat flour and rice flour mostly used to produce local food — nutrition content in cassava flour the same as wheat flour. Cassava flour can substitute wheat flour. Green bean flour has a high protein content as 22,9%. Mixing green bean flour (Phaseolus radiatus) in cassava brownies steamed can increase the protein content. This research was aimed to determine the effect of variation mixing green bean flour (Phaseolus radiatus) in cassava brownies steamed on physical properties, organoleptic characteristics and protein content. This research used semi experiment design with the random design group. Kruscal walls and Anova one way were used for organoleptic data characteristics. LSD test was used for protein content. Physical properties were done by the researcher, the organoleptic characteristic was done by semi-trained panellists and protein content was done in the laboratory. The result was variation mixing green bean flour (Phaseolus radiatus) gives effect on physical properties (taste and flavour) and protein content (p<0,05). Mixing green bean flour in cassava brownies steamed did not give effect on organoleptic characteristics (p>0,05). The conclusion was variation mixing green bean flour (Phaseolus radiatus) gives effect on physical properties and protein content but did not give an effect on organoleptic characteristics.

Pengaruh Penambahan Bayam Merah (Amaranthus tricolor L.) Pada Pembuatan Pempek Ikan Tenggiri Ditinjau Dari Sifat Fisik, Sifat Organoleptik Dan Kadar Zat Besi (Fe) Sherly Asri Widyaningrum; Setyowati Setyowati; Silvia Dewi
Jurnal Teknologi Kesehatan (Journal of Health Technology) Vol. 15 No. 1 (2019): Juni
Publisher : POLTEKKES KEMENKES YOGYAKARTA

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Pempek is a typical delicacy from Palembang, which is already accepted as a favorite dish by many people from different strata in Indonesia. Pempek contains animal protein, which is beneficial because it is made of spanish mackerel fish. The pempek which has been added with red spinach is expected to offer an alternative for highly nutritious food, which at the same time serves as the good source of iron (Fe) intake.To determine the influence of adding red spinach of pempek spanish mackerel fish, as viewed from physical properties, organoleptic characteristics, and iron levels (Fe).This research used a pure experimental research with four treatments of red spinach addition (0%, 10%, 20%, and 30%). Physical features were observed subjectively and were analyzed using a descriptive method. Organoleptic characteristics were observed using a hedonic scale test, and were analyzed using Kruskall Wallis H test. Fe contents were observed using a spectrophotometry method, and were analyzed using an Anova test and continued with an LSD test.In terms of taste and aroma features, pempeks with 20% and 30% red spinach addition resemble those of spinach. In terms of color, pempeks with 10%, 20%, and 30% red spinach addition are red. In terms of texture, pempeks with 30% red spinach addition are hard. From organoleptic, color, aroma, taste and texture characteristics test, panelists expressed that they prefered pempeks with 10% red spinach addition. Highest Fe content was found in 30% red spinach addition formula.There is an influence of adding red spinach (amaranthus tricolor L.) to pempek spanish mackerel fish as viewed from physical properties and organoleptic characteristics and iron (Fe) levels.

PEMBERIAN MINUMAN BAWANG PUTIH TUNGGAL (LANANG), CUKA APEL, JAHE MERAH, MADU, DAN LEMON DALAM MENURUNKAN KADAR TRIGLISERIDA DAN KOLESTEROL TOTAL PADA TIKUS PUTIH HIPERKOLESTEROL Risna Daru Retma; Weni Kurdanti; Setyowati Setyowati
Medika Respati : Jurnal Ilmiah Kesehatan Vol 17, No 3 (2022)
Publisher : Universitas Respati Yogyakarta

Latar belakang: Hiperkolesterol merupakan salah satu penyebab timbulnya penyakit degeneratif yang berhubungan dengan jantung, pembuluh darah, serta penyakit yang berkaiatan dengan sumbatan pada pembuluh darah. Upaya yang dapat dilakukan untuk membantu menurunkan kadar trigliserida dan kolesterol total antara lain dengan mengonsumsi bahan alami yakni bawang putih tunggal (lanang), cuka apel, jahe merah, lemon dan madu sehingga aman dikonsumsi serta tidak menimbulkan efek samping berbahaya bagi tubuh jika dikonsumsi jangka panjang. Tujuan: Mengetahui pengaruh minuman bawang putih tunggal (lanang), cuka apel, jahe merah, madu, dan lemon terhadap kadar trigliserida dan kolesterol total pada tikus putih hiperkolesterol. Metode: Penelitian ini bersifat true-eksperimental dengan design Pre test-Post test Controlled yang dilaksanakan di Laboratorium PAU Universitas Gadjah Mada Yogyakarta. Sampel penelitian adalah 30 ekor tikus putih jantan strain Sprague Dawley dibagi menjadi 5 kelompok yang terdiri dari kelompok kontrol negatif, kontrol positif, kelompok perlakuan formula dosis I (0,75ml/200gramBB/hari), formula dosis II (1,5ml/200gramBB/hari), formula dosis III (3ml/200gramBB/hari). Kadar trigliserida dan kolesterol total diukur sebelum dan sesudah perlakuan. Analisis data dengan uji Paired T-test dan one-way ANOVA dilanjutkan dengan dan uji lanjut Post Hoc LSD. Hasil: Pada uji Paired T-Test didapatkan hasil jika kadar trigliserida dan kolesterol total pretest dan posttest pada tiap kelompok terdapat perbedaan yang signifikan. Hasil uji one-way ANOVA menunjukkan terdapat perbedaan kadar trigliserida dan kolesterol total tikus putih yang signifikan dengan nilai p=0.000 (p<0.05) pada ketiga kelompok perlakuan. Kesimpulan: Ada pengaruh pemberian minuman bawang putih tunggal (lanang), cuka apel, jahe merah, madu, dan lemon dengan dosis 0,75ml/200gramBB/hari, 1,5ml/200gramBB/hari dan 3ml/200gramBB/hari dalam membantu menurunkan kadar trigliserida dan kolesterol total pada tikus putih hiperkolesterol.

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