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All Journal Jurnal Gizi dan Pangan Jurnal Gizi JURNAL GIZI INDONESIA Journal of Nutrition College Jurnal Kesehatan Masyarakat Abdimas Jurnal Kesehatan Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Darussalam Nutrition Journal Ilmu Gizi Indonesia Jurnal Kreativitas PKM Jurnal Kesmas dan Gizi (JKG) Jurnal Pengabdian Dharma Bakti Sport and Nutrition Journal Jurnal Ilmiah Kesehatan (JIKA) Jurnal Pengabdian Kepada Masyarakat: Kesehatan (JPKMK)
Natalia Desy Putriningtyas, Natalia Desy
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Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Environmental Science Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences

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Analisis kandungan rhodamin b pada cabai merah giling di pasar tradisional di Kabupaten Sleman, Daerah Istimewa Yogyakarta Putriningtyas, Natalia Desy; Wijanarka, Agus; Ripaldy, Ifan
Ilmu Gizi Indonesia Vol 1, No 1 (2017): Agustus
Publisher : Program Studi S-1 Ilmu Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (306.118 KB)

Abstract

Latar Belakang: Cabai merah giling merupakan hasil penggilingan cabai segar dengan atau tanpa bahan pengawet. Pedagang sering menambahkan pewarna selain penambahan pengawet. Pewarna sintetis yang biasa ditambahkan dalam cabai merah giling misalnya orangered bahkan Rhodamin B. Rhodamin B ditambahkan ke cabai giling bertujuan untuk memperbaiki warna dan menutupi kekurangan karakteristik cabai yang jelek. Tujuan: Mengetahui kandungan Rhodamin B pada cabai merah giling yang dijual di pasar tradisional di Kabupaten Sleman, Daerah Istimewa Yogyakarta. Metode: Jenis penelitian deskriptif analitik. Penelitian dilaksanakan bulan Februari-Mei 2016 dengan sampel sejumlah 64 cabai merah giling yang didapatkan dari delapan pasar tradisional di Kabupaten Sleman, Daerah Istimewa Yogyakarta yang diambil 1x/minggu selama 5 minggu. Hasil: Terdapat 3 (4,68%) sampel positif mengandung zat warna Rhodamin B. Warna cabai merah yang berwarna oranye sebesar 7,81%, oranye merah sebesar 53,12%, oranye merah gelap sebesar 15,62%, merah cerah sebesar 15,62%, dan merah gelap sebesar 7,81%. Aroma menyengat cabai merah giling sebesar 95,31%, dan tidak berbau sebesar 4,68%. Kesimpulan: Terdapat kandungan zat warna Rhodamin B pada cabai merah giling yang dijual di pasar tradisional di Kabupaten Sleman, Daerah Istimewa Yogyakarta sebanyak (4,68%).Kata kunci: Rhodamin B; cabai merah giling; pasar tradisional
Deteksi masalah kesehatan bagi lanjut usia Kelurahan Pakuncen Kecamatan Wirobrajan Puspaningtyas, Desty Ervira; Putriningtyas, Natalia Desy
Ilmu Gizi Indonesia Vol 1, No 1 (2017): Agustus
Publisher : Program Studi S-1 Ilmu Gizi

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Abstract

Latar Belakang:Lanjut usia (lansia) merupakan golongan umur yang rentan mengalami berbagai permasalahan gizi dan kesehatan, baik status gizi kurang maupun status gizi lebih karena adanya perubahan pola makan. Permasalahan lain yang biasa dialami paralansia adalah hipertensi, hiperurisemia, dan hiperglikemia. Tujuan: Tujuan pengabdian masyarakat ini adalah mengetahui persentase kejadian malnutrisi, hipertensi, hiperurisemia, dan hiperglikemia pada lansia. Pengabdian ini juga bertujuan untuk meningkatkan kesadaran lansia untuk melakukan pemeriksaan secara dini dan berkala. Metode: Kegiatan pengabdian masyarakat ini diawali dengan pengukuran berat badan dan tinggi badan yang dilanjutkan dengan pemeriksaan tekanan darah, pengecekan kadar asam urat dan kadar glukosa darah. Pengukuran berat badan, tinggi badan, dan tekanan darah menggunakan timbangan digital, mikrotoa, dan tensimeter digital.Pemeriksaan darah dilakukan secara cepat menggunakan easy touch.Sasaran pengabdian adalah lansia di RW 07 Kelurahan Pakuncen Kecamatan Wirobrajan Kota Yogyakarta yang berjumlah 48 orang (13 laki-laki dan 35 perempuan). Hasil: Diketahui berat badan, tinggi badan, indeks massa tubuh (IMT) secara berurutan adalah 57,84 ± 10,62; 153,23 ± 7,12; dan 24,58 ± 3,96. Data pemeriksaan kesehatan menunjukan tekanan darah sistole, tekanan darah diastole, kadar asam urat dan glukosa adalah 132 (88 – 175); 78 (60 – 109); 6,1 (3,10 – 15,90); dan 112,5 (55 – 261).Persentase obesitas, hipertensi, hiperurisemia, dan hiperglikemia secara berurutan adalah 50%; 35,4%; 47,9%; 16,7%. Kejadian obesitas, hipertensi, dan hiperurisemia lebih tinggi pada perempuan dibanding laki-laki. Kesimpulan: Mayoritas sasaran pengabdian memiliki status gizi obesitas, tekanan darah pre-hipertensi dan hipertensi, normourisemia, dan normoglikemia.Kata kunci:  lanjut usia; status gizi kurang; status gizi lebih; hipertensi; hiperurisemia; hiperglikemia
Pelatihan Pembuatan Yogurt Kacang Merah Pada Siswa SMK di Yogyakarta Wahyuningsih, Siti; Putriningtyas, Natalia Desy; Iyyah, Isra
Jurnal Pengabdian Dharma Bakti VOL 2, NO 2 (2019): AGUSTUS 2019
Publisher : Universitas Respati Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (424.172 KB) | DOI: 10.35842/jpdb.v2i2.93

Abstract

Teenager is a transition period that characterized by changes in physical, psychological and physosocial aspects. The vocational field is one of the learning choices that seeks to empower adolescents, especially at the high school level. Entrepreneurship is an activity that is already familiar in Indonesia. One of the main problems of entrepreneurship in Indonesia is the uneven understanding of the importance of entrepreneurship in supporting the country’s economic progress. The spirit of entrepreneurship is also needed so as to reduce the number of unemployed. The purpose of this activity to increase knowledge on how to process kidney beans while providing information along with solutions to entrepreneurship at the level of high school students. The methods was done through the provision of materialon the procedures for making kidney beans yogurt and this benefits for health, questions and answers with accompanying explanations of tools and materials and showing the results of kidney beans yogurt products. The target of the implementation was the Bopkri Vocational School students in Yogyakarta city and students of SMK Ma’arif 2 Sleman on the suburban Yogyakarta. The training was held from March- November 2018. The results showed that the achievement of pre test and post test was an increase in student’s knowledge about the making of kidney bean yoghurt and the benefits for health.Keywords: The training, yogurt, kidney bean, student of SMK
Potensi yogurt kacang merah (Phaseolus vulgaris L) ditinjau dari sifat organoleptik, kandungan protein, lemak dan flavonoid Putriningtyas, Natalia Desy; Wahyuningsih, Siti
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 6, No 1 (2017)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (306.741 KB) | DOI: 10.14710/jgi.6.1.37-43

Abstract

Background:   Yogurt is one of fermented milk products. Yogurt can also be made from red beans milk (Phaseolus vulgaris L). Red beans milk has a better taste and flavor compared to the other legumes. Red beans are a good source of complex carbohydrates, protein, vitamin B, iron, calcium,phosphorus and also rich in fiber and flavonoids. Red beans yogurt is one of the innovations of fermented red beans products. Objective: This study was aimed to determine the differences of red beans yogurt on organoleptic properties, protein, lipid and flavonoid contents. Methods: The study was held in February- September 2017 at Microbiology Laboratory of Center for Food and Nutrition, Gadjah Mada University and Dietetic and Culinary Laboratory of Respati University, Yogyakarta. The study was experimental design using Completely Randomized research Design (CRD) with four treatments, each replicated two times. The formulation of yogurt were A (control from cow milk and 2% skim milk); B (red beans and 2% skim milk); C (red beans and skim milk with comparison 1:0.5); D (red beans and skim milk with comparison 1:1). Hedonic scale test form was used for measuring organoleptic properties, such as flavor, taste, texture, colour and overall organoleptic properties. Hedonic level was done by twenty semi trained panelist. The difference of organoleptic properties were analyzed by Kruskal-Wallis test and continued by Mann Whitney U test. Results: Flavor, color, taste,and texture and overall organoleptic properties between groups were significantly different; p=0.001 respectively. The protein, lipid and flavonoid content between groups were not significantly different; p= 0.083; 0.919; 0.083 respectively. Yogurt C was preferable with a ratio of skim milk to red beans of 1:0.5. The highest protein and fat content was found in yogurt D. The highest flavonoid was found in yogurt C.  Conclusion: There were no differences in protein, lipid and flavonoid content but different in organoleptic properties.
Susu Kacang Tanah Efektif Menurunkan Berat Badan dan Kadar Glukosa Darah Remaja Putri Overweight Putriningtyas, Natalia Desy; Aeni, Syifa; Puspaningtyas, Desty Ervira
Sport and Nutrition Journal Vol 1 No 1 (2019): Sport and Nutrition Journal
Publisher : Program Studi Gizi Jurusan Ilmu Kesehatan Masyarakat Fakultas Ilmu Keolahragaan Universitas Negeri Semarang (UNNES) bekerjasama dengan Persatuan Ahli Gizi (PERSAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (317.229 KB) | DOI: 10.15294/spnj.v1i1.31278

Abstract

Prevalensi obesitas di Daerah Istimewa Yogyakarta (DIY) pada kelompok umur 13 – 15 tahun sebesar 2,6% dan DIY masuk dalam 15 provinsi dengan prevalensi obesitas yang tinggi. Kasus overweight bahkan obesitas pada remaja dikarenakan konsumsi makanan rendah serat, tinggi energi, natrium dan gula serta kurang aktivitas fisik. Kacang tanah merupakan salah satu contoh makanan yang mengandung tinggi serat dengan energi rendah. Penelitian ini bertujuan enganalisis pengaruh pemberian susu kacang tanah terhadap berat badan dan kadar glukosa darah. Jenis penelitian adalah quasy experiment dengan one group pre post test design. Penelitian dilaksanakan di SMAN 6 dan SMAN 9 Yogyakarta dengan melibatkan 16 subyek. Pengambilan subyek menggunakan purposive sampling dengan kriteria inklusi berjenis kelamin perempuan, usia 15-18 tahun dengan IMT/U >+1 SD dan bersedia mengikuti penelitian. Data dianalisis menggunakan paired t test. Berat badan dan kadar glukosa darah sebelum dan sesudah intervensi menunjukkan adanya penurunan masing- masing sebesar 0,69 kg dan 0,94 mg/dl. Ada perbedaan berat badan sebelum dan sesudah intervensi susu kacang tanah selama empat belas hari (p=0,016) tetapi untuk kadar glukosa darah menunjukkan bahwa tidak terdapat perbedaan kadar glukosa darah sebelum dan sesudah intervensi susu kacang tanah (p=0,654). Ada perbedaan signifikan berat badan sebelum dan sesudah intervensi.
Perbedaan Yogurt Kacang Merah (Phaseolus Vulgaris L) dengan Berbagai Starter Ditinjau dari Sifat Organoleptic, Kadar Protein dan Lemak Iyyah, Isra; Putriningtyas, Natalia Desy; Wahyuningsih, Siti
Sport and Nutrition Journal Vol 1 No 2 (2019): Sport and Nutrition Journal
Publisher : Program Studi Gizi Jurusan Ilmu Kesehatan Masyarakat Fakultas Ilmu Keolahragaan Universitas Negeri Semarang (UNNES) bekerjasama dengan Persatuan Ahli Gizi (PERSAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (631.879 KB) | DOI: 10.15294/spnj.v1i2.34946

Abstract

Latar Belakang: Kacang merah mengandung tinggi protein, rendah lemak dan sumber asam folat yang tinggi. Pengolahan kacang merah melalui proses fermentasi menjadi yogurt dapat meningkatkan nilai gizi dari kacang merah. Tujuan: Mengetahui perbedaan yogurt kacang merah (Phaseolus vulgaris L) dengan berbagai starter ditinjau dari sifat organoleptik, kadar protein dan lemak. Metode: Jenis penelitian ini adalah penelitian observasional laboratorium dengan rancangan acak lengkap dengan empat formulasi dan dua ulangan. Lokasi penelitian di Laboratorium Dietetik dan Kulinari Universitas Respati Yogyakarta dan Laboratorium Che-Mix Pratama pada Januari – April 2019. Uji organoleptik menggunakan formulir hedonic scale test. Analisis kadar protein yogurt menggunakan metode Kjeldhal dan kadar lemak menggunakan metode Majonier. Analisis data menggunakan uji Kruskal wallis dan dilanjutkan dengan uji Mann whitney. Hasil: Yogurt A, B, C, D menunjukkan ada perbedaan signifikan untuk uji sifat organoleptik yang meliputi warna, aroma, rasa, tekstur dan secara keseluruhan (p<0,005). Hasil uji beda pada keempat kelompok yogurt untuk uji kadar protein dan kadar lemak diperoleh masing-masing p=0,08. Kesimpulan: Ada perbedaan pada keempat kelompok yogurt kacang merah ditinjau dari sifat organoleptik tetapi berdasarkan hasil uji kadar protein dan kadar lemak tidak menunjukkan perbedaan pada keempat kelompok yogurt.
Potensi Yogurt Kacang Merah terhadap Kadar Kolesterol HDL pada Remaja Obesitas (Studi Dilakukan pada Mahasiswa Gizi Universitas Respati Yogyakarta) Wulandari, Desi Lestari; Putriningtyas, Natalia Desy; Wahyuningsih, Siti
Sport and Nutrition Journal Vol 2 No 1 (2020): Sport and Nutrition Journal
Publisher : Program Studi Gizi Jurusan Ilmu Kesehatan Masyarakat Fakultas Ilmu Keolahragaan Universitas Negeri Semarang (UNNES) bekerjasama dengan Persatuan Ahli Gizi (PERSAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (375.659 KB) | DOI: 10.15294/spnj.v2i1.38452

Abstract

Latar Belakang: Ketidakseimbangan profil lipid dalam tubuh sangat berpengaruh terhadap timbulnya penyakit kardiovaskular. Rendahnya kadar kolesterol HDL merupakan faktor risiko yang lebih besar untuk penyakit kardiovaskular. Kacang merah mengandung serat serta flavonoid (proantosianidin dan isoflavon) yang mampu meningkatkan kadar kolesterol HDL. Pengolahan kacang merah menjadi yogurt kacang merah meningkatkan aktivitas isoflavon kacang merah menjadi aglikon yang memiliki aktivitas lebih tinggi dalam memperbaiki profil lipid. Tujuan: Mengetahui potensi yogurt kacang merah terhadap kadar kolesterol HDL pada remaja obesitas. Metode Penelitian: Jenis penelitian ini adalah quasi experimental dengan desain one grup pretest-postest. Penelitian dilakukan di Universitas Respati Yogyakarta. Jumlah responden sebanyak 21 responden. Pemilihan responden dilakukan secara purposive sampling sesuai dengan kriteria inklusi. Intervensi yang diberikan berupa yogurt kacang merah sebanyak 225 ml selama 14 hari sebanyak 1 kali. Kadar kolesterol HDL diukur mengunakan metode accelerator selective detergent di Laboratorium Parahita. Analisis data menggunakan uji Shapiro Wilk dilanjutkan dengan uji Paired t-test. Hasil: Penelitian ini menunjukkan bahwa ada perbedaan yang bermakna kadar kolesterol HDL sebelum dan sesudah diberikan yogurt kacang merah (p=0,000). Kesimpulan: Konsumsi yogurt kacang merah dengan dosis 225 ml/hari selama 14 hari berpengaruh signifikan terhadap kadar kolesterol HDL.
Red dragon fruit (Hylocereus spp.) peel marmalade effectively improve blood glucose and lipid profile of hypercholesterolemic wistar rats Putriningtyas, Natalia Desy; Permatasari, Intan; Oktaviani, Dita; Raha, Anastasia Servia; Wahyuningsih, Siti
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 9, No 1 (2020)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.9.1.61-67

Abstract

Background: Polyphenols, antioxidants, dietary fiber, and vitamin contained in the red dragon fruit peel. Red dragon fruit peel can be processed into marmalade. Red dragon fruit peel marmalade has the potential to be a functional food. Functional food is food that has a physiological function based on scientific studies.Objectives: The objective of this study is to analyze the effect of red dragon fruit peel marmalade on fasting blood glucose levels, HDL, LDL, and triglycerides levels of hypercholesterolemic Wistar rats.Methods: This study used a pre-&post-test control group design. Hypercholesterolemic male Wistar rats were randomly assigned into five groups. Hypercholesterolemia was induced by 1% cholesterol powder and 0.5% cholic acid for two weeks. All groups received standard chow. Samples were grouped into five groups: K-; K+; K1 (0.94 g/kg b.wt/day); K2 (1.41 g/kg b.wt/day); K3 (1.88 g/kg b.wt/day). The intervention was carried out for 28 days. GDP level was measured using the GOD-PAP. HDL, LDL, and triglyceride were analyzed with spectrophotometry. GDP, HDL, LDL, and triglyceride levels were measured twice before fasting. A paired t-test and one-way ANOVA were used to analyze the data.Results: The result showed that K-; K1; K2; K3 had a significant difference between groups before and after the intervention (p<0.05). Red dragon fruit peel Marmalade was able to reduce the levels of GDP, LDL, triglycerides, and increase HDL (p <0.05).Conclusion: Red dragon fruit peel marmalade reduced fasting blood glucose levels, LDL, triglyceride levels, and increased HDL levels of hypercholesterolemic Wistar rats.
Antibacterial potential of red dragon fruit peel yogurt (hylocereus spp.) against bacillus subtilis bacteria in hypercholesterolemic wistar rats Putriningtyas, Natalia Desy; Mardiana, Mardiana; Cahyati, Widya Hary
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 9, No 2 (2021): Juni
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.9.2.159-165

Abstract

Background: Fruit peel is a part of red dragon fruit that weighed 30-35% of the fruit weight and has not been used optimally. Red dragon fruit peel contains fiber, vitamin, flavonoid, tannin, alkaloids and has the potential as an antibacterial. Red dragon fruit peel can be processed into yogurt.Objectives: This research examined the antibacterial potential of red dragon fruit peel yogurt against Bacillus subtilis in hypercholesterolemic Wistar rats.Materials and Methods: Materials tested in this study were negative control, positive control, and caecum of hypercholesterolemic Wistar. This study used chloramphenicol as the positive control (K+) and DMSO 10% as the negative control (K-). The K1; K2; K3 were orally administered with 1.8 mL; 2.7 mL; 3.6 mL of red dragon fruit peel yogurt, respectively. Red dragon fruit peel yogurt was administered daily for 28 days. Caecum was collected and tested for antibacterial activity using disk diffusion (Kirby Bauer). The Bacillus subtilis was obtained from the Microbiology Laboratory of Center for Food and Nutrition Studies Universitas Gadjah Mada.Results: The average inhibition zone in K-; K+; K1; K2; K3 were 0.00±0.00 mm; 11.5±1.41 mm; 11.5±0.96 mm; 10.13±0.66 mm; 10.38±1.12 mm, respectively. The experimental animal groups, which received 2.7 mL and 1.8 mL of red dragon fruit peel yogurts, showed a significant difference compared to the positive control group (p= 0.026 and p=0.021, respectively). When the dose was increased to 3.6 mL, it showed no statistical difference in results (p=1.000).Conclusions: Red dragon fruit peel yogurt has an antibacterial potential against Bacillus subtilis.
Kidney Bean Yoghurt is Effective to Improve Immune System and Sleep Quality Among Elderly in Yogyakarta Natalia Desy Putriningtyas; Ari Tri Astuti
Jurnal Gizi dan Pangan Vol. 14 No. 3 (2019)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2471.576 KB) | DOI: 10.25182/jgp.2019.14.3.141-148

Abstract

This study aimed to assess the effect of kidney bean yoghurt on the immune system and sleep quality in healthy elderly subjects in Yogyakarta. The study included 17 healthy elderly aged 60-81 years. The study design was a quasi-experimental, before and after design conducted at the Abiyoso Institutional Care for elderly in Yogyakarta from April to May 2018. The subjects were given 200 ml kidney bean yoghurt everyday for 14 days. The immune system status was measured by lymphocyte count and the sleep quality was measured by the PSQI with higher scores in dicating worse sleep quality. Paired t-test was used for data analysis. Lymphocyte count after intervention (28.89±7.09) was higher than before intervention (25.96±7.41), and it was statistically significant (p=0.006). The sleep quality index after the intervention (4.88±1.83) was lower than before intervention (8.06±3.09) and the difference was statistically significant (p=0.001). This intervention study indicates that kidney bean yoghurt significantly improves both immune systems and sleeps quality among our elderly subjects.
Co-Authors Aeni, Syifa Agus Wijanarka Agus Wijanarka, Agus Annisa Pramitasari Ari Tri Astuti Asyifa Adni Maghfira Candra, Adiska Rani Ditya Desty Ervira Puspaningtyas Desty Ervira Puspaningtyas Efa Nugroho Efrilia Maulana Farida, Eko Galuh Nita Prameswari Heni Maulidah Heni Maulidah Ika Mustika Dewi Inayah Anggraini Nanda Pramesti Intan Permatasari Iyyah, Isra Latifah Rachmawati Lestari, Yanesti Nur Avianda Listiyani Eka Tyastuti Mardiana Mardiana Noviasari Nur Dina Amalina Nur Siyam Oktaviani, Dita Paldy, Paldy Pramitha Sari Raden Jaka Sarwadhamana Raha, Anastasia Servia Raina Khairana Denando Rizal Fauzi Romadhoni, Wiga Nurlatifa Shafa Kamila Rivani Silvia Ulin Nafi&#039; Sina Dwi Rahayu Siti Nurunniyah Siti Wahyuningsih Siti Wahyuningsih Sofyan Sofyan Indrayana Sri Purwaningsih Suharyo - W.D.P Rengga Widya Hary Cahyati Wulandari, Desi Lestari