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All Journal Jurnal Ilmu Gizi : Journal of Nutrition Science
Sheylla Tara Audina
Poltekkes Kemenkes Denpasar
Chemistry Decision Sciences, Operations Research & Management Energy Materials Science & Nanotechnology Social Sciences

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GAYA HIDUP MEROKOK, MINUM KOPI, POLA ISTIRAHAT DAN TEKANAN DARAH PADA DEWASA MUDA DI PETRIKORA Sheylla Tara Audina; Putu Suiraoka; IGA Ari Widarti
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 10, No 4 (2021)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v10i4.1153

Abstract

Based on Health Profile of Badung Regency on 2018, the prevalence of people with hypertension that received health care are 76,7% of the total population. The objective of this research is to find out the blood pressure based on the life style from adults. Observational method is used on this research, by using comparation from 30 samples. There are 2 types of data used, primary and secondary data. The method of collecting data is through interview, questionnaire and recording. The samples which have behavior of drinking coffee (66.67%) and the samples which do not drinking coffee (33.33%). The samples which have behavior of smoking (56.67%) and the samples who do not smoke (43.33%). Samples that have the behavior of drinking coffee have high blood pressure on average 140/80 mmHg, samples that have behavior of smoking have high blood pressure on average 140/80 mmHg, and samples that have poor rest patterns have high blood pressure on average 140/80 mmHg. In this case, for the visitor who have certain life style such as the behavior of drinking coffee, staying up late and smoking, are expected to apply healthy life style for maintaining health.Keywords : blood pressure, coffee, smoking, rest patterns
PENGARUH SUBSTITUSI PUREE DAUN KELOR (MORINGA OLEIFERA) PADA TEPUNG TERIGU TERHADAP DAYA TERIMA CILOK Sheylla Tara Audina; Badrut Tamam; I Gusti Putu Sudita Puryana
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 12, No 1 (2023)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v12i1.1588

Abstract

Cilok, a typical food from Bandung, West Java, generally uses wheat flour and tapioca flour. The purpose of this study was to determine the effect of substitution of Moringa leaf puree (Moringa Oleifera) in wheat flour on the acceptability of cilok, this type of experimental research used a randomized block design (RAK) with 5 treatments, namely P1 (Moringa leaf puree substitution 2.5%), P2 ( Moringa leaf puree substitution 5%), P3 (moringa leaf puree substitution 7.5%), P4 (10% Moringa leaf puree substitution), P5 (12.5% Moringa puree substitution). Data were analyzed using ANOVA test followed by BNT test. The results of the subjective analysis of Moringa leaf cilok covering texture, color, aroma, taste, acceptability, texture quality, color quality, aroma quality, and taste quality were significant. The results of the objective analysis were the levels of iron (Fe) and antioxidant capacity. The result of the best iron (Fe) content of Moringa leaf cilok was 8.511 mg/100 g. To meet the daily needs of iron (Fe) for women, 10 cilok leaves contain iron (Fe) 17,022 mg and 5 grains of cilok moringa leaves for men contain 8,511 mg/100 g of iron. The result of the best antioxidant capacity in Moringa leaf cilok is 8.44 mg/L GAEACKeywords: Cilok, Moringa Leaf Puree, Wheat Flour
Co-Authors Badrut Tamam I Gusti Agung Ari Widarti I Putu Suiraoka