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All Journal Nutrisia Jurnal Teknologi Kesehatan Medika Respati : Jurnal Ilmiah Kesehatan

Setyowati Setyowati

Jurusan Gizi Poltekkes Kemenkes Yogyakarta

Author-ID : 4303132

Dentistry Education Health Professions Medicine & Pharmacology Nursing Public Health Other

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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

Co-Authors Bella Indri Kaltari Devillya Puspita Dewi Diah Ruhutami Farissa Fatimah Kukuh Probo Sukmawati Noor Tifauzah Nur Hidayat Rahmawati Rahmawati Rifatun Hasanah Risna Daru Retma Sherly Asri Widyaningrum Silvia Dewi Th Ninuk Sri Hartini Weni Kurdanti

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Journal : Nutrisia