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All Journal Jurnal Dunia Farmasi Journal of Global Nutrition
Diyan Yunanto Setyaji
Sekolah Tinggi Ilmu kesehatan Panti Rapih
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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Bioteknologi Kombucha Bunga Telang (Clitoria ternatea L) dengan Variasi Gula Stevia sebagai Antikolesterol pada Bebek Pedaging Firman Rezaldi; Usman Setiawan; Kusumiyati Kusumiyati; Desi Trisnawati; M. Fariz Fadillah; Diyan Yunanto Setyaji
Jurnal Dunia Farmasi Vol 6, No 3 (2022): Edisi Agustus
Publisher : Program Studi Farmasi, Fakultas Farmasi dan Kesehatan, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdf.v6i3.5279

Abstract

Pendahuluan: Hiperkolesteromia merupakan salah satu penyakit yang dapat menyebabkan berbagai komplikasi kesehatan manusia. Faktor pemicu terjadinya kadar kolesterol tinggi bisa berupa rutinnya dalam mengkonsumsi protein hewani, salah satu sumber protein hewani adalah daging bebek. Tujuan: Untuk menghasilkan daging bebek yang rendah kolesterol. Penelitian ini menggunakan bebek pedaging sebanyak 20 ekor dengan usia 3 bulan yang diberi perlakuan kombucha bunga telang pada konsentrasi gula stevia yang berbeda-beda sebagai substratnya yang telah difermentasi selama 2 minggu pada suhu 26oC. Metode: Secara Rancangan Acak Lengkap (RAL) dengan 4 perlakuan selama 1 bulan. Pengulangan pada setiap perlakuan dilakukan sebanyak 5 kali. Komposisi perlakuan adalah sebagai berikut: P0 yaitu kontrol tanpa mengandung kombucha bunga telang dengan substrat gula stevia. P1, P2, dan P3 yaitu air minum yang mengandung fermentasi kombucha bunga telang dengan konsentrasi gula stevia masing-masing sebesar 20%, 30%, dan 40%. Parameter yang diukur dalam penelitian ini diantaranya adalah kadar kolesterol, bobot tubuh, dan konsumsi air minum. Data yang dihasilkan dianalisis menggunakan ANOVA serta dilanjutkan dengan uji Duncan pada taraf kepercayaan 95%. Hasil: Menunjukkan bahwa pemberian kombucha bunga telang dengan substrat gula stevia berpotensi dalam menurunkan kadar kolesterol pada bebek pedaging secara nyata. Kesimpulan: Konsentrasi gula stevia sebesar 40% pada fermentasi kombucha bunga telang merupakan konsentrasi terbaik dalam menurunkan kadar kolesterol, menurunkan bobot tubuh, dan air minum.
The Role of Alcohol Consumption and Smoking Habits in Increasing the Diabetes Mellitus Risk in Adult Men and Women with Central Obesity in Indonesia diyan yunanto setyaji; Hiasinta Anatasia Purnawijayanti
Journal of Global Nutrition Vol 1 No 1 (2021)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (707.924 KB)

Abstract

Central obesity is more predictive of measuring the risk of type 2 diabetes compared to anthropometric indicators of general obesity. The results of previous studies are still inconsistent and the causal relationship that had not been well explained between the determinant factors and the increasing incidence of diabetes mellitus. This study aims to determine the relationship between alcohol consumption and smoking habits in increasing the risk of diabetes mellitus in adult males and females who are central obesity in Indonesia. The analysis presented in this study was based on the data from a population-based, cross-sectional, nationally representative survey (Indonesian Basic Health Research 2018/RISKESDAS 2018). In total, 12726 men and 18637 women aged 18–65 years were enrolled. A validated questionnaire, smoking card, and alcohol card were used for the assessments. There was a significant difference (p <0.000) in the proportion of diabetes mellitus incidence between men and women in both age groups who consumed less than 1 pack of cigarettes or more than 1 pack per day. The age difference for the sexes did not show a statistically significant association with alcohol consumption of either under 5 servings or above 5 servings per day for the incidence of diabetes mellitus. Women with central obesity had an adjusted prevalence ratio of 1.7 times higher for diabetes mellitus than men. There were negative multiplicative interactions between sexes and smoking status (interaction PR = 0.685; 95% CI = 0.52-0.88) and cigarette exposure (0.65; 0.52-0.80) in women. The effects of alcohol consumption and their interactions with sex did not have a significant relationship. There is an increased risk of diabetes mellitus especially in women with central obesity. Alcohol consumption by people with central obesity has an interaction with gender in an increased risk of diabetes mellitus which is higher in women than men.
The Relationship Between Consumption of Vegetables, Fruits, and Breakfast with the Incidence of Overweight in Students diyan yunanto setyaji; Valentina Swadhitra Evita Ajeng Avengelista; Rijantono Franciscus Maria
Journal of Global Nutrition Vol 2 No 2 (2022)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v2i2.35

Abstract

Overweight is a manifestation of the body due to excess energy intake so that it is stored in more form in the body. During the last ten years there has been an increase in the incidence of overweight and obesity in Indonesia. Students are a group that is vulnerable to experiencing overweight events due to changes in lifestyle that affect eating patterns. Risk factors that can be improved in diet are consumption of vegetables, fruit, and breakfast. This study was conducted to determine the relationship between consumption of vegetables, fruit, and breakfast with the incidence of overweight in students in Sleman Regency. The design of this study was cross-sectional. Data was obtained using a google form questionnaire. Sampling technique with consecutive sampling. The subjects of this study amounted to 251 students. Data analysis used descriptive analysis, Chi-square, Fisher exact, Haenszel Mantel, and multiple logistic regression. The results showed that there was a significant relationship between the consumption of fruit menu types (PR = 0.523 p = 0.043) and the timeliness of breakfast (PR = 0.486 p = 0.047) with the incidence of more overweight in students. There was no significant relationship between consumption of vegetables, types of vegetable menus, amount of fruit, regularity of breakfast, and breakfast components with the incidence of overweight in students (p>0.05). Students who often eat fatty foods and eat breakfast on time have a 2 times greater risk of experiencing more overweight [(95% CI 1.143-4.077) p=0.017]. It can be concluded that there is a significant relationship between the consumption of fruit menus and the timeliness of breakfast with the incidence of more overweight of students. There is no significant relationship between vegetable consumption and the incidence of overweight status of students. Students who often eat fatty foods and eat breakfast on time have a 2.2 times greater risk of experiencing excess overweight.
EFFECT OF ADDITIONAL GUAVA (Psidium guajava) ON ORGANOLEPTICS PROPERTIES, PH VALUE, AND VITAMIN C LEVELS IN COWPEA YOGURT (Psidium guajava) Chynthia Regina Wijaya; Diyan Yunanto setyaji; Rijantono Franciscus Maria
Journal of Global Nutrition Vol 3 No 1 (2023)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v3i1.33

Abstract

Yogurt is a great source of probiotics and is claimed to be a healthy dietary supplement. Yogurt is usually made from animal sources. This study used yogurt made from vegetable protein sources such as cowpea. Cowpea is rich in protein but low in vitamin C. Guava is added to yogurt as a source of vitamin C. This study aims to determine the effect of adding guava juice on organoleptic properties including color, taste, texture, aroma, after taste, and overall preference, pH value, and vitamin C of cowpea yogurt. Experimental research was conducted with a completely randomized design (CRD) in the control sample group (P0) and three sampels with the addition of guava 10% (P1), 20% (P2), and 30% (P3). Organoleptic properties were analyzed by Friedman test and continued by Wilcoxon test. The pH and vitamin C values were analyzed descriptively. The results showed that the highest scores for the color and taste parameters were obtained from the group with the addition of 30% guava with a score of 4.43±0.68 and 3.80±0.81 respectively. The highest score for the aroma parameter of 3.63±0.89 was obtained from the group with the addition of 20% guava. The group with the addition of 30% guava got the highest score for the overall preference parameter with a score of 3.67±1.06. Each sample group has a texture and aftertaste that is not statistically significant. The increase in giving guava to cowpea yogurt caused the pH value to decrease, the acidity level to increase, and vitamin C levels to decrease. It can be concluded that the addition of guava affects the parameters of color, taste, aroma, overall preference, lowers the pH value, but does not affect the parameters of texture, after taste, and does not increase the vitamin C content of cowpea yogurt. Keywords: cowpea yogurt, guava, organoleptic properties, pH, vitamin C
Co-Authors Chynthia Regina Wijaya Desi Trisnawati Firman Rezaldi Hiasinta Anatasia Purnawijayanti Kusumiyati M. Fariz Fadillah Rijantono Franciscus Maria Usman Setiawan Valentina Swadhitra Evita Ajeng Avengelista