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Jurnal Gizi

jgizi
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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 6 Documents

Search results for , issue "Vol 8, No 2 (2019): Jurnal Gizi UNIMUS" : 6 Documents clear

Hubungan Asupan Serat dan IMT Pada Pasien Hipertensi di RSUD Tugurejo Semarang Luthfia Dewi; Sri Rahayu Ningsih; Sufiati Bintanah
Jurnal Gizi Vol 8, No 2 (2019): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Hypertension, characterized by blood pressure level over 140/90mm/Hg, is medical condition caused by excessive natrium intake and overweight. Fiber intake might influence the hypertension condition. This study was aimedto explorefiber intake and nutrition status and to assess the correlation of nutrition status and the level of blood pressure ofpatients at Tugurejo Hospital Semarang. This study was a descriptive study with cros-secsional design. Twelve hypertensive subjects were interviewed directly in March–May 2019 to get the primer data. The correlation between fiber consumption and obesity was assessed by Pearson correlation andconsidered as significant at P<0.05. Of the 12 subjects, 7 subjects were obesity (58.3%), 2 subjects were overweight (16.7%), and 3 subjects were normal (25%). Furthermore, the fiber intake (g) of obesity, overweight, and normal subjects were 12.3±0.75; 8.0±1.56; and 14.6±4.23 respectively which was classified as lack. There was no correlation between fiber consumption and excessive body weight (P=0.261; r=-0.352). There was no correlation between level of blood pressure and excessive body weight(P=0.480; r=-0.256). The number of samples in this study were literally small which might related to the statistical analysis significancy. Keywords: fiber, obesity, hypertension

Hubungan Asupan Zink, Magnesium, dan Serat dengan Kadar Gula Darah Puasa Pasien Diabetes Mellitus Tipe 2 di RS PKU Muhammadiyah Temanggung Efina Amanda; Salsa Bening
Jurnal Gizi Vol 8, No 2 (2019): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Diabetes Mellitus (DM) type 2 occurs because of insulin resistance, on of the contributing factors is the lack of intake of micronutrients (zinc and magnesium) and macro (fiber). The prevalence of DM in Temanggung is 1,6%. There are 45 patients suffering from type 2 diabetes at PKU Muhammadiyah Hospital in Temanggung which have zinc, magnesium, and fiber intake below normal (deficit). The study aims to analyze the relationship of zinc, magnesium, and fiber intake with fasting blood sugar levels at PKU Muhammadiyah Hospital in Temanggung. The research is a cross sectional design with 45 responden taken with purposive sampling technique. Statistical analysis using kolmogorov smirnov normality test was tested using the spearman correlation test. Data collection of zinc, magnesium, and fiber intake using the 2x24 hour recall and FFQ form while the blood sugar level data is obtained from the patient’s medical record book. The result showed that there was a relationship between zinc intake to fasting sugar levels of patients (p=0,000), there was a correlation between magnesium intake to fasting blood sugar levels in patients (p=0,000). There is a relationship between zinc, magnesium, and fiber intake to fasting blood sugar levels. Keywords: Zink Intake, Magnesium Intake, Fiber Intake, Fasting Blood Sugar Level, Type 2 Diabetes Mellitus

Kadar Zat Besi (Fe) dan Daya Terima Flakes Talas (Colocasia esculenta (L.) Schott) dengan Substitusi Bayam (Amaranth sp.) Aan Sofyan; Naziela Eldiana Husna AZ
Jurnal Gizi Vol 8, No 2 (2019): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Flakes is a type of practical cereal food product that can be used for breakfast. Flakes product development is needed to improve physical, chemical and nutritional quality characteristics. Taro as a source of local food can be processed for basic ingredients of flakes. The combination of taro and spinach is expected to be an alternative diversification of flakes products that can be a source of Fe and can be accepted by panelists. The purpose of this study is to analyze the levels of Fe in taro flakes products with spinach substitution. The study was conducted by making variations oftaro-based flakes with different percentages of spinach paste substitution, namely: SB1 (100: 0); SB2 (90:10); SB3 (80:20); SB4 (70:30). The results of the analysis of iron flakes content in a row are 20.56; 25.83; 30.77; and 34.25 mg/kg, while the results of the acceptability analysis showed that flakes with spinach substitution of 0% (SB1) was more acceptable both in the aspect of aroma, taste, texture, color, and overall.Keyword: flakes, taro, spinach, iron, acceptability

Pengaruh Pemberian Minuman Kombinasi Sari Kurma (Phoenix dactylifera) dan Garam NaCl terhadap Tekanan Darah dan Lama Periode Pemulihan Denyut Nadi pada Atlet Sepak Bola Efrilia Maulana; Siti Wahyuningsih; Natalia Desy Putriningtyas
Jurnal Gizi Vol 8, No 2 (2019): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

The athlete's achievement is related to the athlete's performance in a match. The performance can be seen in blood pressure and pulse. The administration of carbohydrateelectrolyte drinks influenced blood pressure and pulse. Drinks combination of sari dates and NaCl contain carbohydrates and electrolytes which helps to improve the performanceof athletes by delaying fatigue. This research to determine the effect of combination palm juice extracts and NaCl on blood pressure and the period of recovery of the pulse of a soccer athlete. The quasi-experimental cross over study was completed. This research was carried out in the Wates square. Subjects in this study were Hizbul Wathan Wates Football School(SSB) athletes. The subjects received one experimental used 300 ml combination drink of palm juice and NaCl or control drink, namely sugar water after a washout period of six days. Blood pressure measurements were carried out fifteen minutes before exercise and fifteen minutes after exercise, while pulse measurements were carried out fifteen minutesbefore exercise and five minutes, ten minutes, fifteen minutes after exercise. The statistical test used was Shapiro Wilk, Paired t-test and Independent T-test. The results of statistical analysis showed that there was no significant effect on the combination of dates, and NaCl combined with systole and diastolic blood pressure (p> 0.05), and there was a significant effect on the combination of dates palm juice and NaCl on pulse recovery five minutes, ten minutes and fifteen minutes after exercise (p <0.05). There was no significant effect on the combination of date palm juice and NaCl on blood pressure, and there was a significant effect on the combination of dates and NaCl combination drinks on the recovery of pulsefive minutes, ten minutes and fifteen minutes after exercise. Keywords: Dates, NaCl, Soccer, Blood Pressure, Pulse

Kadar Lemak dan Air Pada Cookies dengan Substitusi Tepung Ubi Ungu dan Kacang Tanah Nadia Karomatul Izza; Nanik Hamidah; Yahmi Ira Setyaningrum
Jurnal Gizi Vol 8, No 2 (2019): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Cookies are crispy textured cakes. The main ingredient used to make cookies is wheat flour. Substitution of flour with purple sweet potato is done because purple sweet potato has content such as wheat flour. Purple yam flour contains amylose of 24.79% and amylopectin of 49.78%.This research was conducted to analyze on fat level and water content in cookies. The study design was a Randomized Block Design. The treatment level was divided into 4 groups with the proportion of purple sweet potato flour: F0 (0%: 0%), F1 (55%: 20%), F2 (45%: 30%), and F3(35%: 40 %). Fat content analysis used was the soxhlet method. There was a significant effect (ρ = 0,000) on the amount of fat content in cookies. The highest fat content found in F3 was 38.85%.Water content analysis used was the Thermogravimetric method. Statistical analysis of water content using friedmen with a reliability level of 95%. There was a significant effect (ρ = 0,000) on the amount of water content in cookies. The lowest water content was in F3 of 38.85%. The higher the addition of peanut flour, the lower the water content of cookies. Keywords: Cookies, Purple Sweet Potatoes, Ground Peanuts, Fat Levels, Water Content

Gambaran Penilaian Status Malnutrisi dan Lama Rawat Inap Pasien Hipertensi di RSUD Ir. Soekarno Sukoharjo Andi Kurniawan; Rusjiyanto Rusjiyanto
Jurnal Gizi Vol 8, No 2 (2019): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Hypertension disease in Indonesia are increasing every year. Manifestation of hypertension’s symptom can affect to malnutrition status and indirectly affect to length of stay. The objective of this research to know the overviews of malnutrition and length of malnutrition and length of stay of hypertension patient at RSUD Ir. Soekarno, SukoharjoThe research description research with observational approach andcross sectional study design. The sampling techniqueused is consecutive sampling as much as 24 respondents. The assessment of malnutrition using Subjective Global Assessment, while the patient’s length of stayis obtained by calculating the difference between date of attendance and date of left the hospital. Respondent with female gender is 58,9%. Most respondents are middle age (50%). Level of education elementary school is 41% respondents. The job of respondents 41% are labor. Respondent with hypertension stage 2 with length of stay are 52%. Hypertension stage 2 respondent with length of stay that classified medium as much as 52%. Respondent’s nutritional status that classified as bad nutrition 10,5% and poor nutrition 21,2%. The majority of SGA score of patients is A or not malnutrition.Keywords : Hypertension, Malnutrition, Length of Stay

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