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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 155 Documents

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Hubungan Konsumsi Bahan Makanan Sumber Vitamin C dan Vitamin E dengan Kadar Gula Darah Penderita Diabetes Mellitus Tipe 2 Rawat Jalan di Rumah Sakit Tugurejo Semarang Bondan Sri Utami; Sufiati Bintanah; Joko Teguh Isworo
Jurnal Gizi Vol 4, No 1 (2015): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Diabetes mellitus is a series disorder or syndrome in which the body can not properly regulate the processing or metabolism of carbohydrates, fats, and proteins caused by either partial or absolute deficiency of the hormone insulin. The purpose of this study was Public Knowing the relationship intake of vitamin C, and vitamin E with a patient's blood glucose levels.The research method explanatory research study with cross sectional approaced. The number of 27 samples consisting of hospital outpatient Tugurejo Semarang was taken by purposive sampling in accordance with the criteria The study starts from proposal writing to report writing from the month of January to August 2014. Univariate analysis performed to present the frequency distribution. Data normality test performed with the Kolmogorov-Smirnov test. The Spearman Rank correlation test use to bivariate analysis to examine the correlation between the dependent variable and the independent variables.The largest proportion (26 samples or 59.3 %) of patients with type 2 diabetes mellitus in hospitals Tugurejo Semarang are female. The largest proportion(10 samples or 37.0 %) of samples are based on the age of 56-65 years old. The highest proportion of sample (19 samples or 70,4 %) have a elementary education. The highest proportion of samples (26 samples or 96.3 %) have the blood glucose levels is 126 mmHg and more. Intake of vitamin C in all samples is not sufficient. Intake of vitamin E in all samples is not sufficient. Statistical analysis showed a correlation between vitamin C intake and blood glucose level of Type 2 Diabetes Mellitus. There is no correlation between vitamin E intake with blood glucose levels of Type 2 Diabetes Mellitus.

Hubungan Pengetahuan Tentang Obesitas, Keragaman Konsumsi Makanan Sumber Karbohidrat dan Serat dengan Kejadian Obesitas Siswa SMA Kesatrian 2 Semarang Azizah Nur Astiningrum; Agustin Syamsianah; Mufnaetty Mufnaetty
Jurnal Gizi Vol 6, No 2 (2017): Jurnal Gizi Unimus
Publisher : Universitas Muhammadiyah Semarang

Obesity is a condition in which a person who is overweight due to accumulation of fat in the body. Obesity can increase the risk of chronic disease such as diabetes, high blood pressure, stroke, cancer, gout, etc. Obesity is associated with various factors, including genetic, psychological, diet, and physical activity. The purpose of this research is to know the relationship of knowledge about obesity, diversity of food consumption of carbohydrate source and fiber with obesity occurrence of SMA Kesatrian 2 Semarang student. The type of this research is analytic research using cross-sectional design. Thepopulation in this research is all students of SMA Kesatrian 2 Semarang which have 839 students. Samples taken as many as 55 people, sampling technique used is Systematic Random Sampling. Correlation between variable knowledge about obesity, diversity of food consumption of nutrition source with obesity incidence analyzed using Chi square test. The results showed that the average amount of food consumption diversity source of carbohydrate as much as 10.71 ± 1.04833 and the average amount of consumption as much as 13.07 ± 1.92310. The results found 22 students (40%) suffer from obesity. Chi Square statistic analysis showed no correlation between knowledge about obesity and obesity incidence (p = 0,727), there was no correlation between food consumption consumption of carbohydrate source and obesity incidence (p = 0,642), and there was no correlation between food consumption of fiber source and obesity incidence (P = 0.653). Conclusion: Knowledge about obesity, diversity of food consumption of carbohydrate source and diversity of food consumption of fiber source not related to obesity incidence in SMA Kesatrian 2 Semarang. Keywords: Knowledge about obesity, carbohydrate source, fiber, obesity incidence.

Hubungan Konsumsi Makanan Sumber Lemak, Karbohidrat dan Aktivitas Fisik Dengan Rasio Lingkar Pinggang Panggul (RLPP) Pada Pengemudi Truk Po. Agm Kudus Maila Try Haryati; Agustin Syamsianah; Erma Handarsari
Jurnal Gizi Vol 3, No 2 (2014): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Fat deposits in the abdominal cavity that is known to be technically can be measured by the value of ratio between waist circumference and hip circumference, known as the waist -hip circumference ratio. The value of the waist hip circumference ratio that reflect how many high fat deposits in the abdominal cavity. Consumption of fatty foods can increase the value of the waist-hip circumference ratio and the body weight. Decline in physical activity is also related to increased the waist circumference. The general aim of this study is to analysis the relationship of food consumption, resource of fats, carbohydrates and physical activity with the value of waist-hip circumference ratio at PO AGM Kudus teamster. The typeof the study is an explanatory research with crossectional approach .The study was done at 30 teamster, all the number of PO. AGM teamsters There are no possible extraction of samples. The Kolmogorov-Smirnov Test will be used to test the normality distribution of the data of fat consumption level, karbohydrat consumption level and the physical activity.. The result of the test showed that all of the data are not normally distribution. Based of the result, we use the Spearman Rank Test to analysis the correlation between fat consumption level, karbohydrat consumption level and the physical activitywith the value of waist-hip circumference ratio. The results showed that 53.3 % of respondents are 36-45 years old , 56.7 % of responden have a high school education, 70 % of responden consume the more categories level of fat, 53.3 % of responden consume the good categorylevel of carbohydrat, 63.3 % of responden have a median category level of physical activity, and 90 % of res ponden have a value of waist-hip circumference ratio on risk of degenerative disease. There is relationship between fat consumption level with waist hip circumference ratio ( p-value = 0,004 ), no relationship between the level of carbohydrate consumption with waist hip circumference ratio ( p-value = 0,326 ), and no relationship between physical activity with the rate at Waist belt circumference ( p-value = 0,064 ). Conclution : The waist-hip circumference related with the level of fat consumption,but not related with the level of carbohydrate consumption and physical activity. Good as possible the teamsters eat a balanced diet, that’s sufficientof energy, carbohydrate, protein, fat, and the other micronutrients contai. to support the teamster physical activity and prevent the risk of degenerative diseases

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

Perilaku Higiene Pengolah Makanan Berdasarkan Pengetahuan Tentang Higiene Mengolah Makanan Dalam Penyelenggaraan Makanan Di Pusat Pendidikan Dan Latihan Olahraga Pelajar Jawa Tengah Suci Fatmawati; Ali Rosidi; Erma Handarsari
Jurnal Gizi Vol 2, No 2 (2013): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Implementation of food hygiene and healthy food into basic principles of foodservices. Workers especially food processors play an important role in the smooth running of the production process because workers are planners, implementers and managers in an organization of food services. There are four (4) factors that allow the transmission of disease through the food hygienic behavior, a source of infectious diseases, the media (food, drinks) and recipient-recipient. The purpose of this study was to determine hygiene behavior based on knowledge about food hygiene in the operation of food processing food in Sports Training and Education Center Student Central Java. This type of research is descriptive approach used is cross sectional (cross-sectional), where the cause and effect variables were measured at the same time. The samples were all food processors in Sports Training and Education Center Student Central Java, amounting to 6 people. The results showed that 50% of respondents had a good knowledge and behavior of respondents with categories are as many as 3 people (50%). Food processing knowledge is good enough, but seen from the behavior of food processors still less attention to hygiene of food processing. This shows that there is no relation between hygiene knowledge of food processing food processing hygiene behavior.Key word : knowledge and hygiene behavior of food processor

Perbedaan Asupan Energi Makanan Jajanan dan Status Obesitas Berdasarkan Status Ekonomi Keluarga pada Siswa SD N Sambiroto 01 Kota Semarang Sekar Sari Murni; Agustin Syamsianah; Mufnaetty -
Jurnal Gizi Vol 5, No 1 (2016): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

The lack of knowledge of good nutrition on a child or parents causes students often behave wrongly in consuming food including snacks. The food selection is the embodiment ofthe students behavior. One of the factors that influence the selection of food is socioeconomic factors, the income of the parent is one of the essential components. The higher the income of the parents, the more pocket money the students get. The pocket money is used to meet the various needs of students including buying snacks. Too often in consuming snancks will affect the nutritional status because mostly of the snacks contain high carbohydrates so the students will easily get full. In addition, the hygiene of the snack is also very doubtful. Achild with excessive energy in his/her body, then the excessive energy will be synthesized into fat; the fat in the body is unused for energy leading to the continuous hoard of fat causingoverweight and obesity.This study was comparative research with cross sectional approach. The population taken in the study was all the students registered on SD N Sambiroto 01 Semarang whereas the sample were 50 four graders of the elementary school. The sampling method applied in this study was simple random sampling. Then, the data gathered were analyzed using independent sample sample t test.The result indicated that the average of snacks energy intake at school from high economic status families was 312,9 kcal and cover 15,4% of the daily needs, whereas the average of low economic status of families was by 199,8 kcal and include 9,7% of the daily needs. Then, status of obesity of students of high economic status families was 27,6% whereas in the low economic status of families was not found students who were obese (0%). Test result obtained p-value (0,000 and 0.000) < 0,05 so the hypotheses was accepted meaning that there is a difference between the food energy intake of snacks of the students from high and low family economic status, and there is a difference between the status of obesity of the students from high and low family economic.Keyword: Economic Status, Obesity, Snacks Energy Intake

Pengetahuan dan Sikap Mahasiswa dalam Keputusan Pembelian Produk Halal Ali Rosidi; Tatik Musdianingwati; Agus Suyanto; Muh Yusuf; Enik Sulistyowati
Jurnal Gizi Vol 7, No 2 (2018): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Consumers must be more critical in making decisions before buying food products. This study aims to determine the relationship between knowledge with student attitudes in purchasing decisionsfor halal products. The population of this study were the students of Muhammadiyah University ofSemarang. The variables that studied were the level of knowledge of halal food and the attitude ofdecisions for buying halal products. This type of research was observational with a cross sectionaldesign. The tool that used were questionnaires and data analysis by using two stages, namelyunivariate and bivariate (Simple Linear Regression). The results of the study revealed that thestudent's knowledge of halal food was the most moderate category at 40.2% and positive positiveattitude was 53.6%. Based on statistical tests, it can be concluded that there is a relationship betweenknowledge and attitude in buying halal products.Keywords: Halal, Product, Knowledge, Attitude.

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

Pola Konsumsi Bahan Makanan Sumber Natrium pada Pasien Hipertensi Rawat Jalan di Rumah Sakit Tugurejo Semarang Nur Yunaida Fauziah; Sufiati Bintanah; Erma Handarsari
Jurnal Gizi Vol 2, No 1 (2013): Jurnal Gizi Unimus
Publisher : Universitas Muhammadiyah Semarang

Hypertension is a risk factor for cardiovascular disease that often occurs without symptoms. In general, people do not know that he was suffering from hypertension. New symptoms arise after a complication occurs in organs such as kidneys, eyes, brain, heart. Because it does not cause symptoms, hypertension is also known as the silent killer or killers in disguise (Hans Pwolf,1994). High blood pressure is also influenced by behavioral factors ie poor diet such as sodium consuming more resources, especially the excessive salt causes the sodium in the liquid increases. Increasing the volume of fluid causes increased blood volume rises, so the impact on the incidence of hypertension. (Smith, 1988). The results of the household health survey in 1995 showed the prevalence of hypertensive disease in Indonesia is quite high at 83 per 1000 member households ranged from 1.8 to 28.6%. (Hull Alllison, 2001)The prevalence of hypertension in Tugurejo Hospital in January-December 2010 wasranked one of the top 10 diseases, with a number of 6504 patients.This study aims to find out about the consumption patterns of food sources of sodium in hypertensive patients in a hospital outpatient tugurejo Semarang. The samples obtained are 40 samples which are all eligible: Age of patients ranged 33-80 years, berdominisili in Semarang and the patient can take berkomunikasi.Jenis data collected is of primary and secondary data. Primary data include sodium consumption data by semi-quantitative food frequency and eating habits. Secondary data includes the data base name, age, sex, blood pressure taken from medical records. The results of the study were mostly (62.5%) samples were aged 45-60 years, most of the sexes (67.5%) samples were women 27 people, mostly the kind of work (45.0%) samples were housewives 18 people . Most of the samples with Na intake (2000-4000 mg) as many as32 people, and hypertension category were as many as 27 people. Most (65.0%) samples in systolic blood pressure (category average) as many as 26 people, majority (77.5%) samples in diastolic blood pressure (category average) as many as 31 people. Most of the samples stilluse MSG flavor enhancer, salt, and tofu, the frequency of consumption of sodium sources most 1-3 times per day.Keyword : hypertension, natrium intake, cardiovascular diseases

Perbedaan Tingkat Kecukupan Karbohidrat dan Status Gizi (BB/TB) dengan Kejadian Bronkopneumonia Pada Balita Usia 1-5 Tahun di Puskesmas Purwoyoso Semarang Marim Hartati Ginting; Ali Rosidi; Yuliana Noor S.U
Jurnal Gizi Vol 4, No 2 (2015): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Zat gizi makro, yaitu karbohidrat, protein dan lemak dibutuhkan manusia dalam jumlah yang besar. Karbohidrat merupakan salah satu zat gizi makanan yang paling banyak dibutuhkanbalita, sebagai sumber energi utama bagi tubuh untuk melakukan berbagai aktivitas. Hasil observasi mengungkapkan bahwa jumlah anak balita di Puskesmas Purwoyoso adalah 276 orang.Ditemukan 5 anak balita menderita Bronkopnemonia pada tahun 2011, 12 anak pada tahun 2012 dan 15 anak pada tahun 2013. Tujuan penelitian adalah untuk mengetahui perbedaan tingkat kecukupan karbohidrat dan status gizi antara kelompok anak balita penderita dengan kelompok anak balita bukan penderita Bronkopneumonia di Puskesmas Purwoyoso Semarang.Penelitian ini adalah penelitian analitik dengan metode survey dan pendekatan cross sectional. Populasi penelitian adalah semua balita usia 1-5 tahun di Puskesmas PurwoyosoSemarang, yang jumlahnya 276 orang. Jumlah sampel penelitian adalah 74 orang. Perbedaan tingkat kecukupan energy dan status gizi anak penderita bronkopnemonia dengan bukan penderita bronkopnemonia diuji dengan menggunakan t-test.Rata-rata tingkat kecukupan karbohidrat anak balita di Puskesmas Purwoyoso Semarang yang menderita bronkopnemonia adalah 58,60% AKG dengan SD 9,131 %. Sedang yang bukan penderita bronkopnemonia adalah 65,33% AKG dengan SD 7,205 %. Rata-rata Z-score status gizi(indicator BB/TB) anak balita penderita bronkopnemonia adalah 1,079 dengan SE 0,24224, sedang pada anak balita bukan penderita bronkopnemonia adalah 0,8956 dengan SE 0,11048.Hasil t-test menunjukkan ada perbedaan tingkat kecukupan karbohidrat antara kelompok anak balita penderita Bronkopneumonia dengan kelompok anak balitayang tidak menderita bronkopnemonia di Puskesmas Purwoyoso Semarang (p= 0,010). Hasil t-test tidak membuktikan adanya perbedaanstatus gizi antara kelompok anak balita penderita Bronkopneumonia dengan kelompok anak balita bukan penderita bronkopnemonia di Puskesmas Purwoyoso Semarang (p = 0,537).Ada perbedaan tingkat kecukupan karbohidrat antara kelompok anakbalita penderita dengan kelompok bukan penderita Bronkopneumonia di Puskesmas Purwoyoso Semarang. Tidak ada perbedaan status gizi antara kelompok anak balita penderita dengan kelompok bukan penderita Bronkopneumonia di Pukesmas Purwoyoso Semarang.Perlu peningkatan pelayanan kesehatan terhadap anak balita. terutama yang menderita bronkopnemonia. Perlu upaya menambah pengetahuan ibu tentang makanan terutama manfaat karbohidrat yang merupakan sumber energi utama bagi tubuh.Kata Kunci : Tingkat Kecukupan Karbohidrat, Status Gizi, Bronkopneumonia

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