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Milliyantri Elvandari
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gizikujurnal@gmail.com
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gizikujurnal@gmail.com
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HS.Ronggo Waluyo, Puseurjaya, Kec. Telukjambe Timur, Kab. Karawang, Jawa Barat, 41361.
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INDONESIA
Jurnal Gizi dan Kuliner
Published by Universitas Singaperbangsa Karawang
ISSN : -     EISSN : 27221903     DOI : https://doi.org/10.35706/giziku.v3i1
Core Subject : Health, Science, Social,
Biochemistry, Genetics & Molecular Biology Health Professions Medicine & Pharmacology Public Health Social Sciences
Jurnal Gizi dan Kuliner (GIZIKU) merupakan jurnal ilmiah nasional yang memuat artikel penelitian (research article) di bidang gizi masyarakat, Gizi klinik, gizi industry dan pengembamngan bidang kuliner. Jurnal Gizi dan Kuliner (GIZIKU) diterbitkan enam bulan sekali . Jurnal Gizi dan Kuliner(GIZIKU) diterbitkan oleh Prodi S1 Gizi, Universitas Singaperbangsa, Karawang . Oleh karena itu, GIZIKU juga terus mengundang para penulis untuk menyumbangkan artikel, terutama yang merupakan hasil-hasil penelitian kontemporer di bidang gizi dan kuliner
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 35 Documents
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Snackbar Berbahan Gembolo (Dioscorea bulbifera L.), Kacang Merah (Phaseolus vulgaris L.), dan Kersen (Muntingia calabura L.) sebagai Pangan Fungsional Penurun Risiko Hiperglikemia Verdiyanto Ramadhan; Muhammad Aries; Rizki Mauludin; Gina Oktaviani Sabrina
Jurnal Gizi dan Kuliner Vol 1 No 1 (2020): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v1i1.3625

Abstract

Indonesia is the second country with the highest number of Diabetes mellitus (DM) in the Western Pacific region, which is 10 578 401 people. The prevalence of DM patients in Indonesia is 6-7% and this condition started with hyperglycemia. Increased risk of hyperglycemia can be caused by excess food consumption and oxidative stress. This oxidative stress can inhibit the taking of glucose in muscle cells and fat cells and disrupt ?-pancreatic cells in secreting insulin. Therefore, research is needed in relation to efforts to slow the increase of blood glucose and free radicals in the body by using various local foods that have low glycemic index values and high antioxidant activity.Local food is still rarely used from the three types of food, namely air potato (Dioscorea bulbifera L.), kidney beans (Phaseolus vulgaris L.), and strawberry tree (Muntingia calabura L.).These three foods are formulated into food products in the form of snackbar.The results obtained in the study include the percentage of rendement of extracts of 11.96%.The extracts were obtained by total phenol test, total flavonoid test, antioxidant activity test and ?-amylase inhibition test.The ethanol extract of 96% snackbar has a total phenolic content of 45 ppm + 3,512 GAE / g extract, total flavonoid content of 2,633 ppm + 0.779 QE / g extract, IC50 to DPPH of 1127.912 ppm ± 52.332 AEAC / g extract, and% inhibition with the concentration of 5 ppm and 20000 ppm against the enzyme ?-amylase are 27,83% + 1,284 and 38,61% + 0,599. Based on phytochemical results indicate that the snackbar has the potential to be further developed as a functional food lowering the risk of diabetes mellitus. Keywords: Diabetes mellitus, air potato, kidney beans, calabura, snackbar
Analisis Bahan Tambahan Pangan, Hubungan Karakteristik Sosial Ekonomi, Pengetahuan Dan Daya Terima Terhadap Keputusan Pembelian Saus Sambal Kemasan Dwi Noviyantini; Prita Dhyani Swamilaksita; Putri Ronitawati
Jurnal Gizi dan Kuliner Vol 1 No 1 (2020): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v1i1.3628

Abstract

Purchasing decisions are closely related because before making a purchase consumers make attributes as important considerations in making purchasing decisions. If the product purchased is in accordance with what is desired, the consumer will make a purchase so that it can benefit the producer. Objective: From this study is to determine the analysis of food additives, the relationship of socio-economic characteristics, knowledge and acceptability with the decision to purchase the chili sauce. Method: This study is a cross sectional study. Sampling was done by purposive sampling technique obtained a total of 110 respondents. Data collected includes socio-economic characteristics of respondents, knowledge and acceptability. Bivariate analysis using chi square statistical tests. Results: The results showed the sodium benzoate content of A Sauce 822.84 mg / kg, B  Sauce 1.035.07 mg / kg, C Sauce 567.54 mg / kg. there is a relationship between the level of education (p=0,001), income (p=0,000), level of knowledge (p=0,011), acceptance (p=0,003) with the decision to purchase chili sauce. Conclusion: Sodium Benzoate in ABC Extra Spicy Sauce and Indofood Spicy Sauce meets SNI standards, Dua Belibis Sauce exceeds SNI standards and all negative chili sauce contains Rhodamin B. coloring if consumed in excess can cause stomach cramps, stomach irritation and digestive tract irritation. Keywords: purchasing decisions, socioeconomic characteristics, knowledge, acceptability 
Media Edutaiment Meningkatkan Sikap dan Pratik Siswa dalam Pemilihan Jajanan Sehat pada Sekolah Dasar di Karawang Milliyantri Elvandari; Eka Andriani
Jurnal Gizi dan Kuliner Vol 1 No 1 (2020): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v1i1.3629

Abstract

Food snacks are potentially contaminated with lead and heavy metals due to wind on the streets and dust carrying bacteria that pollute food and other hazards derived from the food material itself if not hygienic. Increasing attitudes and healthy practices in children can be done with nutrition counseling methods. Nutrition counseling method in this study was given through edutaiment media, one of which is snakes and ladders. Snakes and ladders is one of the games that are liked by elementary school children. This study aims to determine students' knowledge, attitudes and practices regarding healthy snacks at SDN Karawang Wetan 1. This research is a quantitative study with a Pre-Experimental design with One Group Pre-test Post Test Design. The sample consisted of 40 fifth grade students obtained by purposive sampling technique. Data collection using a questionnaire and data analysis using nonparametric 2 sample test methods related to McNemar test. The results showed that the influence of the snake ladder game media could increase students' attitudes and practices about healthy snack selection, namely p value (0,000) <? (0.05). Keywords: ladder snake, attitude, practice, healthy snacks 
ANALISIS AIR MINERAL TER HADAP KESEHATANDIHUBUNGKAN DENGAN UU KESEHATAN ella Nurlailasari; Rina Marlina
Jurnal Gizi dan Kuliner Vol 1 No 1 (2020): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v1i1.3631

Abstract

Water is one of the basic human needs, especially drinking water. But the availability of eligible drinking water is increasingly difficult to meet demand, even the water absorption areas that have been converted into human settlements and industrial wastes that polluting rivers, make it more difficult for people to get qualified water to drink.Excessive exploitation of groundwater sources that do not consider the carrying capacity of the environment and unbalanced environmental conservation efforts will affect water quality. Besides, the lack of awareness of various parties to dispose of waste will lead to increased water pollution. Experiment research is needed to determine the properties of water so that it can be identifying characteristic of the water is polluted or not.Keywords: water, drinking water, health
HUBUNGAN POLA KONSUMSI DAN TINGKAT KECUKUPAN SERAT DENGAN KADAR KOLESTEROL TOTAL PASIEN POLIKLINIK JANTUNG Reni Purnama Indah Lestari; Harna Harna; Anugrah Novianti
Jurnal Gizi dan Kuliner Vol 1 No 1 (2020): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v1i1.4551

Abstract

Kadar kolesterol yang tinggi merupakan 56% faktor yang berkontribusi besar dalam penyebab terjadinya PJK. Penyakit jantung koroner (PJK) adalah penyakit jantung dan pembuluh darah yang disebabkan karena penyempitan arteri koroner. Tujuan dari analisis ini adalah untukmengetahui hubungan kebiasaan olahraga, RLPP, pola konsumsi, tingkat kecukupan serat, dan kebiasaan merokok dengan kadar kolesterol total pasien poliklinik jantung RSUD Banten.Jenis penelitian ini menggunakan desain cross sectional, dengan sampel sebanyak 96responden yaitu pasien poliklinik jantung. Analisis data yang digunakan dalam penelitian ini adalah uji Chi-Square. Hasil analisis didapatResponden dengan status gizi normal sebanyak 66.70%, responden yang mengonsumsi obat penurun kolesterol sebanyak 55.2%. Responden dengan kadar kolesterol normal sebanyak 53.10%. Responden dengan pola konsumsi baik sebanyak 68.75%. Responden dengan asupan serat cukup sebanyak 47.90%. Terdapat hubungan antara pola konsumsi dan tingkat kecukupan serat, terhadap kadar kolesterol total(p<0,05). Kesimpulan pada penelitian ini adalah pola konsumsi, dan tingkat kecukupan serat,mempengaruhi kadar kolesterol total.
ALTERNATIF SNACK UNTUK IBU HAMIL DAN MENYUSUI Ani Nuraeni; Celine Marianti
Jurnal Gizi dan Kuliner Vol 1 No 2 (2020): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v1i2.4645

Abstract

The general purpose of this research is the development of snack products in the form of crackers. As for the purpose in particular (1) Reviewing crackers products made from katuk and green Beans, (2) reviewing the procurement of materials and equipment needs of products crackers Daun katuk and green Beans, (3) Reviewing the production activity crackers the leaves of the katuk and green Beans, (4) calculating the energy content and nutrient substances crackers the leaves of katuk and green beans, (5) analyzing the consumer's receiving power to the product crackers Catuk leaves and green beans , (6) Analyzing the cost of materials and selling price crackers the katuk leaves and green beans. The study began on 22 November 2018 until 29 November 2018 and continued on 21 March 2019 until 27 March 2019 at Dapur Kulinari and CA Gedung dieting, Sekolah Vocational School, Bogor. Data taken in the form of general condition data of culinary and diet laboratory, procurement of materials, production, marketing, energy content and nutrients crackers, consumer receipt, and cost of material crackers. Product development is an effort to find and develop products such as existing shapes and colors are then packaged more attractive to meet the customer satisfaction.The stages of product development starting from the procurement phase is the planning of the materials according to the type and amount required, purchase and storage of materials, production, and packaging. Purchases are made directly the day before production, while storage of materials consists of storage of dry materials and wet materials. Production activities include the preparation of tools and materials. Crackers Daun Katuk and green beans are processed with baking technique. Crackers are being pored into a package containing ten pieces. The content of energy and nutrients crackers one prescription amounting to 2774 Kal, 41.9 grams of protein, 167 grams of fat, 279.1 grams of carbohydrates, with a one-portion nutrient content of 277 Kal, 4.2 grams of protein, 16.7 grams of fat, and 27.9 grams of carbohydrates. The cost of the material used in the processing of dishes crackers katuk leaves and green beans in one production with a total cost of Rp 38,770 with the cost per serving of Rp 3,877. Selling price crackers Daun katuk and green beans per serving of Rp 10,000 with a percentage of profit of 38.77%. The Total cost of the product is two Rp 42,420 with the cost per serving of Rp 4,242. Percentage profit of 42.42% with a selling price of Rp 10,000. Keywords: Crackers, dwarf leaves, mung beans, pregnant and nursing mothers
GAMBARAN DESKRIPTIF USAHA MODERN “BAKMI GM” DAN USAHA TRADISIONAL “BAKMI VETERAN” Desti Aulia R; Resta Yuningsih; Eka Andriani
Jurnal Gizi dan Kuliner Vol 1 No 2 (2020): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v1i2.4662

Abstract

Usaha boga adalah suatu kegiatan atau usaha untuk memberikan pelayanan makanan dan minuman untuk konsumen. Di Indonesia, bakmi adalah makanan yang cukup sering dijumpai di berbagai tempat. Baik usaha tradisional maupun modern banyak yang menjadikan bakmi sebagai makanan yang mereka sajikan. Tujuan dari penelitian ini adalah untuk melihat perbandingan antara usaha boga modern “Bakmi GM” dengan usaha boga tradisional “Bakmi Veteran”. Metode yang digunakan adalah analisis deskriptif kuantitatif. Hasil Penelitian menunjukkan bahwa Bakmi GM lebih unggul dibandingkan Bakmi Veteran.
HUBUNGAN PEKERJAAN, MENOPAUSE, DAN STRES DENGAN OBESITAS SENTRAL PADA PEREMPUAN USIA >45 TAHUN DI KOTA DEPOK Lulu’ul Badriyah; Ema Hulina Sitepu
Jurnal Gizi dan Kuliner Vol 1 No 2 (2020): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v1i2.4754

Abstract

Obesitas sentral adalah komponen sindrom metabolik yang meningkatkan risiko penyakit kardiovaskular. Prevalensi obesitas sentral di Indonesia meningkat setiap tahun. Penelitian ini bertujuan melihat hubungan antara pekerjaan, menopause, dan stres dengan obesitas sentral pada perempuan usia > 45 tahun di Kota Depok tahun 2017. Penelitian ini dilaksanakan dari bulan November 2016 sampai dengan Februari 2017. Desain studi penelitian adalah potong lintang dengan populasi perempuan usia > 45 tahun dan jumlah sampel 281 responden. Pengumpulan sampel dilakukan dengan metode pusposive sampling. Hasil penelitian menggambarkan 74,3% responden mengalami obesitas sentral. Hasil analisis bivariat menunjukkan ada hubungan bermakna antara stres pv=0,01) dengan obesitas sentral, tetapi tidak ada hubungan bermakna antara menopause (pv= 0,06) dan pekerjaan (pv=0,50) dengan obesitas sentral. Dapat disimpulkan bahwa ada hubungan antara stress dengan obesitas sentral.
PENDIDIKAN GIZI MENGGUNAKAN MEDIA NUTRIEDUTAINMENT TERHADAP PENGETAHUAN GIZI SEIMBANG ANAK SEKOLAH DASAR Ratih Kurniasari; Risma Rahmatunnisa
Jurnal Gizi dan Kuliner Vol 1 No 2 (2020): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v1i2.4755

Abstract

Pendidikan gizi yang diberikan kepada anak usia sekolah dasar diberikan dengan media yang menarik sehingga materi yang diberikan dapat diterima dengan baik dan lebih mudah. Salah satu cara yang dapat dilakukan untuk mengingkatkan pengetahuan gizi seimbang adalah dengan metode Nutriedutainment yang merupakan kombinasi antara nutrisi, pendidikan dan hiburan. Tujuan penelitian adalah untuk mengetahui pengaruh Pendidikan gizi dengan media Nutriedutainment terhadap pengetahuan gizi seimbang anak Sekolah Dasar.Penelitian ini merupakan studi kuasi eksperimen dengan desain one group prepost test. Jumlah subjek penelitian ada 40 siswa kelas 4 SDN Palumbonsari 1 Karawang. Metode Nutriedutainment mencakup 3 sesi pemberian materi melalui menonton video PUGS, mendengarkan dongeng tentang gizi seimbang, dan bermain kartu kuartet. Perbedaan pengetahuan tentang gizi seimbang pada anak sekolah dianalisis dengan Uji t berpasangan.Nilai rerata pengetahuan anak SD sebelum intervensi adalah 43,625 + 18,57 Hasil tersebut meningkat menjadi 68,5 + 13,2 setelah dilakukan edukasi dengan media Nutriedutainment.Pendidikan gizi dengan menggunakan media Nutriedutainment meningkatkan pengetahuan gizi seimbang anak sekolah dasar secara bermakna.
PENINGKATAN PENGETAHUAN SISWA DALAM PEMILIHAN JAJANAN SEHAT MELALUI MEDIA EDUTAIMENT DI KARAWANG Milliyantri Elvandari; Eka Andriani
Jurnal Gizi dan Kuliner Vol 1 No 2 (2020): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v1i2.4756

Abstract

Makanan jajanan berpotensi terkontaminasi timbal dan logam berat akibat angin di jalanan dan debu membawa bakteri yang mencemari makanan dan bahaya lain berasal dari bahan makanan itu sendiri bila tidak higienis. Peningkatan pengetahuan, jajanan sehat pada anak dapat dilakukan metode penyuluhan gizi. Metode penyuluhan gizi pada penelitian ini diberikan melalui media edutaiment salah satunya adalah ular tangga. Ular tangga merupakan salah satu permainan yang disukai oleh anak-anak sekolah dasar. Penelitian ini bertujuan untuk mengetahui pengetahuan siswa mengenai jajanan sehat di SDN Karawang Wetan 1. Penelitian ini merupakan penelitian kuantitatif dengan Pra-Eksperimental dengan desain One Group Pre-test Post test design. Sampel berjumlah 40 siswa-siswa kelas V yang diperoleh dengan teknik purposive sampling. Pengumpulan data menggunakan kuesioner dan analisis data menggunkan metode nonparametrik uji 2 sampel berhubungan uji McNemar. Hasil penelitian didapatkan terdapat pengaruh media permain ular tangga dapat meningkatkan pengetahuan siswa tentang pemilihan jajanan sehat yaitu p value (0,000) < α (0,05).

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