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Jurnal Gizi

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Published by Universitas Muhammadiyah Semarang

ISSN : 23027908 EISSN : 25804847 DOI : -

Core Subject : Health,

Health Professions

Jurnal ini diterbitkan oleh Prorgam Studi Ilmu Gizi, Fakultas Ilmu Keperawatan & Kesehatan, Universitas Muhammadiyah Semarang. Sebagai sarana publikasi ilmiah hasil-hasil penelitian dan pemikiran tentang ilmu gizi

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Articles 7 Documents

Search results for , issue "Vol 6, No 1 (2017): Jurnal Gizi UNIMUS" : 7 Documents clear

Daya Terima dan Nilai Gizi Snack Bar Modifikasi Sayur dan Buah Untuk Remaja Putri Dwi Yulia Estika Sari; Dudung Angkasa; Prita Dhyani Swamilaksita
Jurnal Gizi Vol 6, No 1 (2017): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

High fat and low dietary fiber food among teenagers might be responsible for future adverse health effect. Snack bar which contained fruit and vegetable can be a favorable food for teenagers since it can increase fruit and vegetable consumption, ready-to-eat and relatively affordable. This study examine the acceptability characteristic of a snack bar which was modified with soybean flour, fruits and vegetables complementation. This experimental study provided 3 (thee) formulas namely F1 (40:60), F2 (50:50), F3(60:40) based on ratio of soybean flour to Salacca zalacca. All formulas were laboratory analyzed forproximate, crude fiber, and iron content. Acceptability level were assessed by 25 semitrained panelists. Total 25 Panelists were used to assess the acceptability of formulasusing a Visual Analogue Scale. Oneway Anova was used for assessing the effect of soybean flour and Salacca zalacca complementation to panelist acceptability. Result showed that the soyflour and Salacca zalacca modification significantly affect the taste, aroma and texture of the snack bar (p <0.05) but no effect on the color (p> 0.05). The most favorite formula was F2 (50% soybean flour: 50% fruits). Energy, protein, fat, crude fiber and Fe content tend to increase from F1 to F3. Complementation of soyflour and fruits in balance ratio may produced the optimalacceptability and increased the nutrient content of snack bar.Keywords: snack bar, fruit and vegetable, soyflour, teenagers, Salacca zalacca

Suhu Makanan dan Sisa Makanan Pasien Dewasa Diet Lunak di Rawat Inap Penyakit Dalam Rumah Sakit Umum Daerah Kota Semarang Najibah Nuraini; Sufiati Bintanah; Kartika Nugraheni
Jurnal Gizi Vol 6, No 1 (2017): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

The food temperature is one of the factors affecting the leftovers of soft diet inpatients of the hospital. Research aims to understand how the relationship of food temperature with leftovers of soft diet of internist inpatients. The kind of research is explanatory reserch using survey methods and with the crosssectional approach. The populationis all of adult inpatients who obtain the diet soft at public hospital of Semarang City. The sample chosen by the inclusion and exclusive criteria that we have seted. Data analysis using the pearsoncorrelationstatistic test. The result shows from the number of 33 samples, there are 54,4 % of them are 41-60 years old, 57,6 % a women, 60,6 % who hospitalized three days or above, 39,4 % who seniorhigh school educated and 42,4 % of them who suffer febris medical. The food’s temperature was4,5 o C – 60 o C, in danger zone. Leftover food of porridge diet was 22,15% ±SD 7,35%, animal protein diet was 34,14% ± SD9,30%, nabati protein diet was 38,63% ±SD 14,53% and vegetables diet was 38,10% ±SD 12,20%. There is no correlation between the food’s temperature with leftovers of porridge diet (p = 0.277, no correlation between the food’s temperature with leftovers of animal protein diet (p = 0,116),no correlation between the food’s temperature with leftovers of nabati protein diet (p = 0,709). There is a correlation between thefood’s temperature with leftovers of vegetablesdiet(p = 0,006). The conclusion, at the hospital of Semarang City, especialy the adult inpatient, the food’s temperature related to the food’s rest of vegetable diet, but no related to the food’s rest of porridge diet, animal protein diet and nabati protein diet. Keywords :Food Themperature, Leftovers, Soft Food

Lama Waktu Tunggu Konsumsi Menurunkan Kandungan Vitamin C Pada Jus Campuran Pepino-Belimbing Ayangsari Cahyaningrum; Sri Winarsih; Yudi Arimba Wani
Jurnal Gizi Vol 6, No 1 (2017): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Pepino is a fruit that has been widely cultivated in Indonesia. Pepino contains high antioxidants that one of them is vitamin C. Vitamin C can improve endothelial vasodilation and has antihypertensive effect. To improve the taste of pepino need to be mixed with starfruit. Starfruit has been selected because it proved capability of lowering blood pressure. This study aims to determine differences in the content of vitamin C in the juice mixture of pepino and starfruit on juicing and blending processing methods, as well asdifferences in the content of vitamin C in a holding time of 5, 20, 35, 50, and 65 minutes in each of the processing method. This study was an experimental study with completely randomized factorial design. The mixed juice of pepino and starfruit used in this study was pepino (70%):starfruit (30%). Level of treatment used were juicing and blending. Analysis vitamin C using iodometric titration method. The results showed vitamin C (mg/L) in a mixture of pepino and starfruit juice with juicing processing methods on the holding time 5, 20, 35, 50, and 65 minutes respectivelywere 911.7; 863.73; 840.9; 813.6; and 791.5. While, in the processing method of blendingwere 864.1; 528.7; 478; 421.23; and 387.97. The conclusion of this study was no significant difference between the vitamin C content processing method of juicing by blending the holding time of 5 to 65 minutes. As well as a decrease in vitamin C on the processing method of juicing and blending began holding time of 5 to 65 minutes. However, it was not significant in the juicing method (3.45% every 15 minutes) and significant at the blending method (13.03% every 15 minutes). Keywords : vitamin C, pepino, starfruit, juicing, blending, holding time

Perbedaan Pola Konsumsi Bahan Makanan Sumber Protein di Daerah Pantai, Dataran Rendah dan Dataran Tinggi Siti Hamidah; Agus Sartono; Hapsari Sulistya Kusuma
Jurnal Gizi Vol 6, No 1 (2017): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Consumption patterns consisting of the variation, the number and frequency of food consumed. The difference consumption patterns between community groups often coused the difference of nutrition status and nutrition problem, that it need the difference strategy and policy to sattle the problem. To now the coused of the difference consumption petterns is to be important. The difference consumption pattern was caused by various factors , one of which is the potential of the region residence. Research aimed to knows the difference pattern consumption of food a needsource of protein family in coastal areas, low-lying and uplands. Research analytic with the design split of latitude. The sample of the 30 families of each type the area taken up by means of random sampling. Anova test used to knowing the difference consumption pattern of groceries a source of protein family in the coastal regions , lowland and highland. The researh shows that the average number of consumption of food a source of protein, a coastal area is 117,56 /grams/capita per day (animal 59,31gram and vegetable 58,24 grams), low-lying is 154,25/grams/capita/day (animal 51,49 gram and vegetable 103,33 grams), the highlands is 154,40/grams/capita per day (animal 77,50 gram and vegetable 75,56 grams). The average level of diversity food a source of protein coastal areas is 14, 8 of kind, low-lying is 12.1 of kind, and the highlands is 15.6 of kind. The average frequency food a source of protein monthly coastal areas is 32,17 times vegetable and 47,7 times animal, low-lying is 21,17 times vegetable and 44,13 times animal, the highlands is 35,43 times vegetable and 40,2 times animal.Test anova show there is the difference in the diversity ( p = 0,020 ), frequency ( p = 0,003 ) and the number of ( p = 0,008 ) material food sources of protein consume by family between in coastal areas, low-lying and uplands. There is a difference in consumption patterns groceries a source of protein family in the coastal regions , lowland and highland . Keywords: The consumption patterns, The food source of protein, The region type

Minuman Kopi (Coffea)Terhadap Kekuatan Otot dan Ketahanan Otot Atlet Sepak Bola Usia Remaja di SSB PERSISAC Sauma Rischi Nandatama; Ali Rosidi; Yuliana Noor Setiawati Ulvie
Jurnal Gizi Vol 6, No 1 (2017): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

In sports, coffee began to be consumed often before exercise to improve the performance of exercise and inhibits the occurrence of fatigue. This study aims to prove the benefits of coffee on muscle strength and muscle endurance at the adolescent football athletes in the Football School PERSISAC of Semarang City. This study is experimental study with randomized posttest control group design approach.The Total sample of 24 respondents were divided into two groups. Each group consisted of 12 respondents. The first group is the treatment group and the second group is the control group. The treatment group is given by cofee drink with the concentration 2 gr/150 ml. The sample is taken by using the random sampling methode. Data test muscle strength and muscle endurance tests obtained by measuring the push-ups and sit-ups in one minute, after the exercise was finished. The statistical test used was the Independent Samples T test. There are a differences results of tests of muscle strength and muscle endurance between the treatment group and control group. There are the effectsignificantly of giving coffee on muscle strength and muscle endurance. There are a difference significantly of muscle strength between the treatment groups and the control group (p= 0.00). There are a difference significantly of muscle endurance between the treatment groups and the control group (p= 0.01). There is the effect of coffee on muscle strength and muscle endurance in adolescencesoccer athletes. It is advisable to consume coffee by the dose of 2 g / 150 ml immediately before exercise to review increasing muscle strength and muscle endurance athlete football.Keywords: Coffee, Muscle strength, Muscle endurance, Athletes, Footbal.

DEWAN REDAKSI DAN DAFTAR ISI DAFTAR ISI -
Jurnal Gizi Vol 6, No 1 (2017): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

DEWAN REDAKSI DAN DAFTAR ISI

Gambaran Asupan Protein dengan Kadar Hb pada Penderita Gagal Ginjal Kronik yang Mendapat Perawatan Hemodialisa di Unit Hemodialisa Risya ocfianella; Sufiati Bintanah; Erma Handarsari
Jurnal Gizi Vol 6, No 1 (2017): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.6.1.2017.%p

Chronic renal failure is a decline in kidney function is quite heavy going slowly (chronic) caused by kidney disease. Is progresive and generally can not be recovered. Therapy in chronic renal failure including dialysis and kidney transplantation. Dialysis therapy is often done perotonial hemodialysis and dialysis. Hemodialysis is a form of dialysis is performed in end – stage renal disease. Patients chronic renal failure with hemodialysis are given high-protein diet provided 50 % of them have a high biological value that sufficient levels of essential amino acids. Disorders of protein metabolism in chronic renal failure usually leads to decreased levels of Hb, so that thehigh protein diit was made compulsory to the patients with chronic renal failure with hemodialysis treatment. The general objective is reviewing image with high levels of Hb protein intake in patients chronicrenal failure with hemodialysis in the inpatient hospital PKU Muhammadiyahyogyakarta. While the goal is to describe the particular characteristics and describing the protein intake, describing the Hb levels, and decribing the protein intake with Hb levels of patients with chronic renal hemodialysis. Types of data used are primary and secondary data. Primary data through interviews with patients and their families include medical history, eating habits at homeand food intake during hospitalization. To find their food intake using the recall, while the secondary data through patient medical records. The results shows the characteristic of patients cronic renal failure with hemodialysis is largely male-sex. The lowest age of them is 46 years and the highest is 70 years. The average of protein intake is adequate (34 – 44 gr/days), while the big part of them have Hb levels from 7 to9.9 mg/dl.Keywords : protein, Hb, renal chronic failure, haemodialysis

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