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AMALIA RAHMAH
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ghidzamediajournal@gmail.com
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+6282336431771
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Jl. Proklamasi No 54 Gresik, 611111 Fakultas Kesehatan
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GHIDZA MEDIA JURNAL
Published by Universitas Muhammadiyah Gresik
ISSN : 27158934     EISSN : 27165108     DOI : 10.30587/ghidzamediajurnal.v3i1
Core Subject : Health, Science,
Earth & Planetary Sciences Immunology & microbiology Medicine & Pharmacology
Ghidza Media Journal adalah jurnal ilmiah yang memfasilitasi publikasi dari disiplin ilmu gizi. Ghidza Media Journal diterbitkan oleh Program Studi Gizi, Fakultas Kesehatan, Universitas Muhammadiyah Gresik. Artikel-artikel yang dipublikasikan di Ghidza Media Journal meliputi hasil-hasil penelitian ilmiah di bidang gizi klinik dan dietetik, gizi masyarakat, gizi olahraga, gizi institusi, dan ilmu pangan terkait gizi. Artikel yang dimuat di Ghidza Media Journal adalah artikel yang telah melalui proses penelaahan oleh Mitra Bestari. Keputusan diterima atau tidaknya suatu artikel di jurnal ini menjadi hak dari Dewan Penyunting berdasarkan rekomendasi dari Mitra Bestari.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 5 Documents
 1 
Search results for , issue "Vol 1 No 2 (2020): Ghidza" : 5 Documents clear
The proportion of bran and guava on the macro nutrition, fiber, and acceptability of ice cream Durrotul Ma'sumah; Desty Muzarofatus Sholikhah; Sutrisno Adi Prayitno
Ghidza Media Jurnal Vol 1 No 2 (2020): Ghidza
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v1i2.2171

Abstract

The research objective was to determine the effect of the proportion of bran and guava on the levels of macro nutrition, fiber, acceptability, and the economic value of ice cream products, as well as being a snack for functional obese adolescents. The research method was experimental design with a completely randomized design consisting of 3 modified formulas (F1, F2, and F3) and 1 control formula tested on 42 panelists. Organoleptic were carried out by the Friedman test and advanced test Duncan's. Macro and fiber nutritional levels were obtained through laboratory tests and analyzed using the One Way Anova test continued Tukey test. The chemical test results for macronutrients and fiber showed a significant effect between the formula (0.00<0.05) and the macronutrients F0, F1, F2, F3, namely carbohydrates 32,70 g, 27,36 g, 2,78 g, 24,26 g, Protein 5,51 g, 7,30 g, 6,95 g, 6,19 g, fat 8,24 g, 6,01 g, 6,42 g, 6,76 g, fiber 0,86 g, 5,73 g, 5,30 g, 5,05 g. Organoleptic results (F0, F1, F2, F3) taste preferences 3,43, 3,26, 2,76, 2,31, aroma 2,98, 3,29, 2,90, 2,90, 2,55, color 3,24, 3,19, 3,21, 2,88, and texture 3,12, 3,14, 2,83, 2,71 , there is a significant treatment effect between the formula with the Chi-Square Asym.sig value <0.05 and the best formula is F1 with a mean rank of 39,5.
RELATIONSHIP OF SODIUM INTAKE AND BODY MASS INDEX WITH BLOOD PRESSURE IN CHRONIC KIDNEY DISEASE PATIENTS WHEN UNDERGOING HEMODIALYSIS IN RSUD IBNU SINA KABUPATEN GRESIK Mas'udatus Saniyah; Dian Agnesia; Ernawati Ernawati
Ghidza Media Jurnal Vol 1 No 2 (2020): Ghidza
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v1i2.2185

Abstract

This study aims to analyze the relationship between sodium intake and Body Mass Index (BMI) with blood pressure in Chronic Kidney Disease (CKD) patients undergoing hemodialysis (HD). This type of research uses observational analytic with cross sectional approach. The total subject was 72 CKD patients undergoing hemodialysis at the RSUD Ibnu Sina Kabupaten Gresik, which were taken using the total sampling technique. Data was collected using a questionnaire, Food Recall 2x24 hour and measurements of body weight, height, and blood pressure. Data analysis was performed using the Chi-Square test and Linear Regression test. The univariate results showed that 58.3% of patients had more sodium intake, 59.7% had normal BMI, and 69.4% of patients had hypertension. The bivariate results showed that there was a relationship between sodium intake and blood pressure (p=0.000) and there was no relationship between BMI and blood pressure (p=0.145). The multivariate results showed that there was a strong relationship between sodium intake and blood pressure (R=0.646). The conclusion of this study is that blood pressure in CKD patients undergoing HD is more related to sodium intake than with BMI. So it is necessary to have education about limiting sodium intake in order to get optimal nutritional health.
PEMANFAATAN TEPUNG BEKATUL TERHADAP SIFAT SENSORI DAN KIMIA PRODUK COOKIES Nofia Sofianti; Dwi Novri Supriatiningrum; Sutrisno Adi Prayitno
Ghidza Media Jurnal Vol 1 No 2 (2020): Ghidza
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v1i2.2165

Abstract

Rice bran is the outer layer of rice that is released during milling and contains nutrients that is fiber, carbohydrates, protein and vitamin B complex which can be used as additional ingredients in making cookies. This study aims to determine the effect of rice bran substitution on the sensory and chemical properties of cookies products. The research design used was a completely randomized design (CRD) with 4 replications, Organoleptic test was analyzed by Friedman test and chemical test was analyzed by ANOVA and followed by LSD test. Organoleptic test results show that there is an effect of rice bran substitution on sensory properties including color, aroma, taste and texture of rice bran cookies, indicating that H0 is rejected and H1 is accepted. The best results were found in substitution (30%) and the lowest was in substitution (50%). The results of chemical test analysis showed that the highest protein content was in the treatment (50%) bran of 8.19 g, the highest carbohydrate content in the treatment (100%) of flour was 78.70 g, the highest level of vitamin B1 showed treatment (50%) of bran flour was 1.35 mg, while in the fiber test the highest value was obtained in the treatment (50%) of bran flour of 11.25 g. The best treatment for rice bran cookies is low carbohydrate value, high in protein, vitamin B1 and fiber.
Parents Social Economic, Physical Activity, and Formula Milk Consumption with Obesity for Toddlers In The Working Area of Puskesmas Sidayu, Gresik District. Durrotun Nasihah
Ghidza Media Jurnal Vol 1 No 2 (2020): Ghidza
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v1i2.2334

Abstract

The incidence of obesity in Indonesia is increasing every year. In 2017, according to survey data on Nutrition Status Monitoring (PSG, 2015) stated that the prevalence of obese children under five in Indonesia according to body weight was 5,63%. Obese toddlers tend to have a poor quality of life. The purpose of this study was to see the social economic of parents, physical activity, and consumption of formula milk with obesity for toddlers. This research are a descriptive analytic study with a cross sectional approach. This research was conducted from August 2020. The sample in this study were children aged 1-5 years who were obese, totaling 43 respondents. Data collection used a parent socioeconomic questionnaire, EY-PAQ (Early Year-Physical Activity Questionnaire) questionnaire, and instans formula milk consumption questionnaire. Based on the results of data analysis using the chi square test, it showed that parents' social economic, physical activity and consumption of formula milk with obeseity in toddlers group have no significant relationship as evidenced by a p value> 0.05. From this study it can be concluded that there is no relationship between the social economic of parents, physical activity, and consumption of formula milk with obesity for toddlers.
HUBUNGAN EMOTIONAL EATING, POLA MAKAN, DAN AKTIVITAS FISIK DENGAN KEJADIAN OBESITAS PADA PETUGAS PUSKESMAS WILAYAH KECAMATAN MANYAR KABUPATEN GRESIK Arin Widi Kustantri; Dwi Faqihatus Syarifah Has; Ernawati Ernawati
Ghidza Media Jurnal Vol 1 No 2 (2020): Ghidza
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v1i2.2162

Abstract

Objective: This study was to determine the relationship between emotional eating, eating patterns, and physical activity with the incidence of obesity in public health center officers in Manyar District, Gresik Regency. Methods: This was an analytic observational study with cross sectional design. Thirty six respondents were selected by purposive sampling technique. Respondent identity data, emotional eating, eating patterns, and physical activity were taken through interviews with a questionnaire guide (DEBQ-13, FFQ, and PAL). Anthropometric data were obtained through direct measurements. Statistical analysis was performed bivariate with chi square test and multivariate with multiple linear regression test. Result: This study shows the prevalence of obesity in public health center officers in Manyar District Gresik Regency of 32%. There is a relationship between emotional eating and obesity (p value 0.007 <0.05), there is no relationship between diet and obesity (p value 0.31> 0.05), and there is no relationship between physical activity and obesity (p value 0.29> 0.05). Emotional eating factor has a moderate, not so strong relationship with the incidence of obesity in public health centers in Manyar District, Gresik Regency, that is 48.2%. Conclusions: There is a relationship of emotional eating that is not so strong with the incidence of obesity, there is no relationship between diet and physical activity with obesity. Education information on Balanced Nutrition Guidelines (PGS) very much needed as a source of information to the community, especially for public health center officers in the Manyar District, Gresik Regency. Keywords: Emotional eating, Eating Patterns, Obesity, Physical Activity

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