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<![CDATA[PENGARUH SUBSTITUSI RUMPUT LAUT (EUCHEUMA COTTONII) DAN JAMUR TIRAM (PLEUROTUS OSTREATUS) TERHADAP DAYA TERIMA DAN KANDUNGAN SERAT PADA BISKUIT ]]>
<![CDATA[Cindhy Pamela Kesuma]]>;
<![CDATA[Annis Catur Adi]]>;
<![CDATA[Lailatul Muniroh]]>
<![CDATA[ Media Gizi Indonesia Vol. 10 No. 2 (2015): JURNAL MEDIA GIZI INDONESIA ]]>
Publisher : <![CDATA[Universitas Airlangga ]]>
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DOI: 10.20473/mgi.v10i2.146-150
<![CDATA[Biscuit is a food product made from the basic ingredient fl our that baked until moisture content less than 5%. Commercial biscuits are generally rich in energy and high in sugars derive from carbohydrates and fats, but low infi ber. Seaweed (Eucheuma cottonii) and arrowroot fl our are high-fi ber food, while oyster mushroom contains high protein so it can be a potential ingredients to be substituted in biscuits. The addition of seaweed and oyster mushroom was expected to increase the fi ber content of biscuits compared to other biscuits. This study aimed to determine the acceptability and improve fi ber content in biscuits with the substitution of seaweed and oyster mushrooms. This study used a completely randomized design (CRD) with 3 treatments and 4 repetitions. Arrowroot fl our substitution treatment,seaweed, and oyster mushrooms were applied as F1 (25%: 50% to 25%), F2 (25%: 45%: 30%), and F3 (25%: 40%: 35%). Acceptability of biscuits based on organoleptic test and fi ber content from calculation based on Indonesia Food Composition Database and also laboratory analysis using proximate test. This research showed that formula 3 had the highest score based on organoleptic test with score 2.86. The highest fi ber content per serving (50 g) was found in formula 1 with 10.59 g of fi ber. The conclusion of this research is that the biscuit with substitution of seaweed andoyster mushroom has a good acceptability and higher fi ber content compared to commercial biscuits.Keywords: biscuit, oyster mushroom (Pleurotus ostreatus), seaweed (Eucheuma cottonii)]]>
<![CDATA[POLA KONSUMSI ENERGI, PROTEIN, PERSEN LEMAK TUBUH DAN AEROBIC ENDURANCE ATLET RENANG REMAJA ]]>
<![CDATA[Muhammad Mukhdor Al Faruq]]>;
<![CDATA[Sri Adiningsih]]>
<![CDATA[ Media Gizi Indonesia Vol. 10 No. 2 (2015): JURNAL MEDIA GIZI INDONESIA ]]>
Publisher : <![CDATA[Universitas Airlangga ]]>
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DOI: 10.20473/mgi.v10i2.117-122
<![CDATA[Teenagers swimming athlete has higher nutrient requirement than most teenagers with the same age to support their growth and their sport activity. Swimming athletes are required to have good body composition for maximum performance. The aim of this research was to measure macronutrient consumption, percent body fat, and aerobic endurance of teenager swimming athlete. This research was an observational descriptive using cross-sectional study design with 23 swimming athletes who have minimum age of 10 years and having minimum one regency-stagecompetition attended. The data collected by interviewer, include characteristics, food consumption by 2x24 hours food recall, body fat percentage by Bioelectrical Impedance Analysis, and aerobic endurance by Critical Swim Speed Test. The result showed that energy intake was 2394.8 ± 780 kcal in male athlete and 2125.9 ± 336.6 kcal in female athlete,protein consumption was 108.4 ± 38.5 gram in male athlete and 85.1 ± 23.9 gram in female athlete. Body fat was 17.8 ± 6.7% in male athlete and 24.1 ± 7.3% in female athlete and critical swim speed was 1.05 ± 0.17 m/s in male athlete and 1.06 ± 0.12 m/s in female athlete. It is concluded that energy intake and protein consumption had fulfi lled standard of swimmers need. Body fat level was higher than swimmers standard. The mean of CSS was 1,05 ± 0,15 m/s. Therefore, athlete should maintain their diet and increase their exercise.Keywords: aerobic endurance, swimming athlete, energy intake, protein intake, body fat]]>
<![CDATA[HUBUNGAN ASUPAN MIKRONUTRIEN DENGAN KADAR HEMOGLOBIN PADA WANITA USIA SUBUR (WUS) ]]>
<![CDATA[Oky Nor Sahana]]>;
<![CDATA[Sri Sumarmi]]>
<![CDATA[ Media Gizi Indonesia Vol. 10 No. 2 (2015): JURNAL MEDIA GIZI INDONESIA ]]>
Publisher : <![CDATA[Universitas Airlangga ]]>
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DOI: 10.20473/mgi.v10i2.184-191
<![CDATA[Women in reproductive age is a group that are more susceptible to anemia. Anemia is caused by a deficiency of various nutrients in the body which existence affects each other and it can lower the immune system then increased risk of morbidity. The aim of this study was to analyze the relationship between intake of iron, vitamin A, vitamin B2, vitamin B6, vitamin C, folic acid, and zinc with hemoglobin level among women in reproductive age. This cross sectional study was conducted in 9 subdistricts in Probolinggo and subjects were 71 people selected by simple random sampling using secondary research data in 2014. Micronutrients intake data obtained by 24 hours recall method then compared to RDA. Hemoglobin level measured by Hemocue. Data was analyzed using the Pearson correlation test. The result showed the average of hemoglobin level was 12.01 ± 1,24 g/dl and anemia prevalence was 42.25%. Statistical analysis showed that vitamin A intake is correlated to hemoglobin level (p = 0.015; r = 0.287). Further analysis is done by dividing respondents into two groups, anemic and not anemic to analyze the difference of the average of micronutrients intake. The sufficient level of vitamin A and vitamin B6 were adequate (≥ 77% RDA), but only vitamin A that significantly associate to hemoglobin level. Keywords: micronutrient intake, hemoglobin level, Women in reproductive age]]>
<![CDATA[DAYA TERIMA DAN KADAR BETAKAROTEN DONAT SUBSTITUSI LABU KUNING ]]>
<![CDATA[Endah Bardiati]]>;
<![CDATA[Annis Catur Adi]]>;
<![CDATA[Siti Rahayu Nadhiroh]]>
<![CDATA[ Media Gizi Indonesia Vol. 10 No. 2 (2015): JURNAL MEDIA GIZI INDONESIA ]]>
Publisher : <![CDATA[Universitas Airlangga ]]>
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DOI: 10.20473/mgi.v10i2.151-156
<![CDATA[Vitamin A defi ciency in Indonesia is still unresolved, especially in children. Pumpkin is a type of tubers and a local food product that contains high beta-carotene. It is also potential to be used as a substitution for snacks which favored by children such as donuts. The purpose of this study was to determine the acceptability and beta-carotene level of pumpkin donut substitution. This research was true experimental for product development and quasi experimental for acceptability with a completely randomized design, 6 repetitions on one control formula (F0) and 3 modifi cation formula (F1, F2, F3) with additional of pumpkin. Panelist consists of 4 people as limited panelists and 30 people as non trained panelists. The difference of acceptability was analyze using Friedman test and continued with Wilcoxon Signed Rank Test if it shows a signifi cant difference. The level of beta-carotene was analyze using spectrophotometer. The result of this study showed the best acceptability found in formula 3 (with 40% addition of pumpkin) with an average value of 2,28 and beta-carotene level of was 0,139 ppms. Formula 3 donut have a good acceptability and also contains higherbeta-carotene than commercial donuts, so it is potential as an alternative healthy snack for schoolchildren.Keywords: beta-carotene, acceptance, donuts, pumpkin]]>
<![CDATA[TIDAK ADA PERBEDAAN BERAT BAYI LAHIR ANTARA IBU DIABETISI DAN IBU NON-DIABETISI ]]>
<![CDATA[Emi Nur Cholidah]]>;
<![CDATA[Bambang Wirjatmadi]]>
<![CDATA[ Media Gizi Indonesia Vol. 10 No. 2 (2015): JURNAL MEDIA GIZI INDONESIA ]]>
Publisher : <![CDATA[Universitas Airlangga ]]>
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DOI: 10.20473/mgi.v10i2.123-127
<![CDATA[Diabetes mellitus is a metabolic multisystem disease characterized by hyperglycemia due to abnormalities in insulin secretion and/or insulin work. In pregnancy, diabetes mellitus became one of the risk factor for infant’s high birth weight. The other potential factors are mother’sage, pre-pregnancy nutritional status, pregnancy weight gain, gestational age, and parity. Therefore, the research wanted to analyze the difference of birth weight between diabetic mother and non-diabetic mother. Comparative analytical method was used in this study with cross-sectional design.The sample in this study was 10 diabetic mothers and 10 non-diabetic mothers which was taken by simple random sampling in RSU Haji Surabaya. Independendent T-test was used to analyze the birth weight difference. The result showed that the proportion of hight birth weight were more prevalent in diabetic mothers (50%) than non-diabetic mothers (30%). Independent T-test analysis showed there was no difference in birth weight between diabetic mothers and non-diabetic mothers (p= 0,208). Further reseach is needed to understand birth weight determinant factors, particularly in diabetic mothers. Keywords: Birth Weight Infants, Diabetes mellitus, pregnancy, nutritional status]]>
<![CDATA[PERANAN DUKUNGAN PENDAMPING DAN KEBIASAAN MAKAN PASIEN KANKER SELAMA MENJALANI TERAPI ]]>
<![CDATA[Stefana Danty Putri Caesandri]]>;
<![CDATA[Sri Adiningsih]]>
<![CDATA[ Media Gizi Indonesia Vol. 10 No. 2 (2015): JURNAL MEDIA GIZI INDONESIA ]]>
Publisher : <![CDATA[Universitas Airlangga ]]>
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DOI: 10.20473/mgi.v10i2.157-165
<![CDATA[Cancer patients had a decrease in appetite which leads to weight loss and nutritional status due to the cancer itself or the side effect of therapy. The existence of family support as a chaperone has an important role in the nutritional fulfillment of cancer patients as a form of instrumental support. The aim of this research was to identify the role of family support and the eating habit of cancer patients during undergo a therapy while living in Rumah Singgah Sasana Marsudi Husada, Cancer Foundation Indonesia branch of East Java. This was a descriptive research with cross sectional study design. The sample was total population of cancer patients for about 20 people. Data collected by interview including the role support from chaperone and eating habit of cancer patients which includes the type and frequency of eating. The type and frequency of eating were categorized according to Healthy Eating Index. This research found that 15% respondents who have good diet obtain the good role of chaperone support and respondents who included as diet needs improvement obtain the role of good chaperone support (30%) and quiet chaperone support (35%). The conclusion is that eating habit of cancer patients not only influenced by the role of chaperone support, but also influenced by characteristics of cancer patients. Cancer patients should improve their food intake, especially fruit, vegetable, and milk intake to achieve good diet. Keywords: eating habits, cancer patient, role of chaperone support, therapy]]>
<![CDATA[DAYA TERIMA DAN TOTAL COST KOMBINASI SARI KULIT BUAH NAGA MERAH DAN SARI BUAH JAMBU BIJI MERAH ]]>
<![CDATA[Syafrina Mareta Sari]]>;
<![CDATA[Annis Catur Adi]]>;
<![CDATA[Dini Andrias Andrias]]>
<![CDATA[ Media Gizi Indonesia Vol. 10 No. 2 (2015): JURNAL MEDIA GIZI INDONESIA ]]>
Publisher : <![CDATA[Universitas Airlangga ]]>
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DOI: 10.20473/mgi.v10i2.128-135
<![CDATA[Antioxidant plays a role as the free radical savaging. The red guava and the red dragon fruit peel contain high antioxidants so it is potentially to be a functional product. The aim of this study was to analyze the effect of red guava juice and red dragon fruit peel essence addition on yoghurt acceptability and total cost. The research used a factorial design of 5 repetitions on 5 formulas. There are 1 control formula (F0) and 4 modifi cation formulas (F1, F2, F4, F5) with the addition of red guava juice and red dragon fruit peel. The panelist on this research consist of 30 untrainedpanelists. Descriptive analysis and inferential statistic using Friedman and Wilcoxon Sign Rank Test with α = 0,05 were used to analyze the difference of acceptability between the formulas. Panelists showed that the best treatment was F4 yoghurt formula (44% addition of fruit juice with the ratio of guava juice and red dragon fruit peel 50:50) and it has the most preferred acceptability (color, aroma, texture, and taste) with the average value was 2.91 and food cost per serving (100 ml) was Rp 2.900,00. Formula F4 has a good acceptability and lower total cost than commercialyoghurt. This formula has a potential to be an alternative functional drink. The aroma of yoghurt can be increased by eliminate cooking process on the red dragon fruit peel juice.Keywords: acceptability, red guava, red dragon fruit peel, total cost, yoghurt]]>
<![CDATA[HUBUNGAN KETERSEDIAAN PANGAN DAN KETERATURAN PENERIMAAN RASKIN DENGAN STATUS KETAHANAN PANGAN RUMAH TANGGA PENERIMA RASKIN ]]>
<![CDATA[Santi Santi]]>;
<![CDATA[Dini Ririn Andrias]]>
<![CDATA[ Media Gizi Indonesia Vol. 10 No. 2 (2015): JURNAL MEDIA GIZI INDONESIA ]]>
Publisher : <![CDATA[Universitas Airlangga ]]>
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DOI: 10.20473/mgi.v10i2.97-103
<![CDATA[Food availability is one of the subsystem that should be fullfi led in order to achieve good household food security. Regularity of subsidized rice receipt was expected to help the poor to fulfi ll the need of their staple foods stockperiodically. The purpose of this study was to analyze association between food availability and regularity of subsidized rice receipt to household food security among subsidized rice for the poor recipient households. This study was an observational analytic research using cross sectional design. Forty-two households who received subsidized rice for the poor in Tompokersan village, Lumajang regency were selected using simple random sampling technique. Data analyzed by Spearman Correlation test. The result showed that the household was insecure without hunger (47.6%) and there was association between regularity of subsidized rice receipt to household food security status (p = 0.002 and r = 0.458). Conversely, there was no association between food availability and household food security status (p= 0.071). The conclusion of this study was regularity of subsidized rice receipt could increase household food security status. Recommendations that can be given are monitor the schedule of subsidized rice and striving for the subsidized rice to be able to regularly accepted.Keywords: food availability, household food security, subsidized rice]]>
<![CDATA[DAYA TERIMA DAN INDEKS GLIKEMIK MAKANAN BROWNIES YANG DIPERKAYA TEPUNG BERAS MERAH DAN KURMA ]]>
<![CDATA[Melissa Ruslan]]>;
<![CDATA[Annis Catur Adi]]>;
<![CDATA[Dini Ririn Andrias]]>
<![CDATA[ Media Gizi Indonesia Vol. 10 No. 2 (2015): JURNAL MEDIA GIZI INDONESIA ]]>
Publisher : <![CDATA[Universitas Airlangga ]]>
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DOI: 10.20473/mgi.v10i2.166-172
<![CDATA[People with diabetes mellitus need low glycemic index snack to support their nutritional requirement and to control blood glucose levels. The research objective was to analyze the acceptability (color, flavor, texture, and taste) and the glycemic index of brownies enriched with red rice flour (Oryza nivara) and dates (Phoenix dactylivera). Completely randomized factorial design with 5 repetitions was used on 5 formulas, one control formula (F0) and 4 modification formulas; F1 (25% red rice flour and 24% dates), F2 (75% red rice flour and 24% dates), F3 (25% red rice flour and 40% dates), and F4 (75% red rice flour and 40% dates). Four professional panelist and 30 non skilled panelists were recruited. Friedman test and Wilcoxon Sign Rank Test at α=0.05 was used to test the difference between group. Formula F2 has the highest acceptability (color, flavor, texture, and taste) with an average value of 2.83, while the lowest acceptability was found in F3 (25% brown rice flour and 40% of dates) with an average value of 2.40. The glycemic index of brownies formula F2 is 41.97. Brownies F2 which substitute wheat flour with red rice flour (25%:75%) and enriched with dates (24%) was the best modification brownies formula for its color, flavor, and texture with glycemic index of 41.97. Adding other ingredients to brownies can be done to improve the taste and lower glycemic index at the best formula (F2),Keywords: brownies, dates, glycemic index, red rice flour]]>
<![CDATA[DAYA TERIMA PROPORSI KACANG HIJAU (PHASEOLUS RADIATA L) DAN BEKATUL (RICE BRAN) TERHADAP KANDUNGAN SERAT PADA SNACK BAR ]]>
<![CDATA[Vyatri Pricilya]]>;
<![CDATA[Bambang Wirjatmadi]]>;
<![CDATA[Merryana Andriani]]>
<![CDATA[ Media Gizi Indonesia Vol. 10 No. 2 (2015): JURNAL MEDIA GIZI INDONESIA ]]>
Publisher : <![CDATA[Universitas Airlangga ]]>
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DOI: 10.20473/mgi.v10i2.136-140
<![CDATA[Snack bar is a product made from cereal and nuts that usually consumed between meals. Commercial snack bar contains energy, protein, and fiber. The fiber content in it is usually 1 gram per 25 grams serving. The fiber content is relatively low because food categorized as high fi ber if it has 5 grams per 100 gram products. Therefore, a new innovation to improve its fi ber content is required. Green bean and rice bran are type of food with high fiber content that possible to be added in snack bar. The purpose of this research was to determine the acceptability and fi ber content in snack bar. This was true experimental research with complete random design (CRD) with 5 treatments. Organoleptic test to assess acceptability of the snack bar was done by 5 trained panelists and 30 non trained panelists. Fiber contentwas calculated using Indonesia Food Composition Database and also analyzed by proximate test in laboratory. The result showed that formula 3 had the highest score than other formulas. Laboratory result showed fi ber content in formula 3 was 1.98 grams per 25 grams snack bar. The conclusion of this research is the snack bar with proportion of green beans and rice bran has a good acceptability and higher fi ber content compared to commercial snack bar.Keywords: fi ber, green beans, rice bran, snack bar]]>
