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INDONESIA
Darussalam Nutrition Journal
Published by Universitas Darussalam Gontor
ISSN : 25798588     EISSN : 25798618     DOI : -
Core Subject : Health, Science,
Biochemistry, Genetics & Molecular Biology Medicine & Pharmacology
Darussalam Nutrition Journal (DNJ) is a scientific journal containing research articles in the scope of halal food science, nutrition and health, related to clinical nutrition, community nutrition, sports nutrition, molecular nutrition, nutritional biochemistry, functional food, and nutrition service and management.
Arjuna Subject : -
Articles 5 Documents
 1 
Search results for , issue "Vol 1, No 1 (2017): Darussalam Nutrition Journal" : 5 Documents clear
EKSTRAKSI SENYAWA ANTOSIANIN DAN FENOLIK ROSELLA UNGU DENGAN VARIASI PELARUT Nurul Azizah Choiriyah
Darussalam Nutrition Journal Vol 1, No 1 (2017): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v1i1.1017

Abstract

ABSTRACT Roselle is a good source of phenolic and anthocyanin compound. The objective of this study was to determine the best solvent for extracting anthocyanin and phenolic compound of roselle. Roselle was extracted using ethanol 70%:citric acid (88:2 b/b), water:ethanol 70%:citric acid (50:44:2 b/b/b), and water:citric acid (100:2 b/b). Evaluation parameter were phenolic content, anthocyanin content and antioxidant activity (DPPH method). Data was taken triplicate for all parameters using completely randomized experiment design. Highest antioxidant activity, phenolic and anthocyanin content was obtained in roselle extract using            water:ethanol 70%:citric acid (50:44:2 b/b/b).  Keywords: roselle, anthocyanin, phenolic, antioxidant, solvent ABSTRAK Rosella merupakan bahan yang mengandung senyawa fenolik dan antosianin yang tinggi. Tujuan dari penelitian ini yaitu untuk menentukan pelarut (air+asam, air+ethanol 70%+asam, dan ethanol 70%) terpilih dalam mengekstrak rosella berdasarkan kadar total fenolik, kadar total antosianin, dan aktivitas antioksidan DPPH. Ekstraksi rosella dilakukan dengan menggunakan metode maserasi dengan menggunakan pelarut etanol 70%:asam sitrat (88:2 b/b), air:etanol 70%:asam sitrat (50:44:2 b/b/b), dan air:asam sitrat (100:2 b/b). Parameter yang diamati adalah  kadar fenolik, antosianin, dan aktivitas antioksidan. Penelitian menggunakan rancangan acak lengkap dengan tiga kali ulangan percobaan.Ekstrak rosella dengan kadar fenolik, antosianin, dan aktivitas antioksidan yang tinggi diperoleh dengan menggunakan pelarut air:etanol 70%:asam sitrat (50:44:2 b/b/b). Kata kunci: rosella, antosianin, fenolik, antioksidan, pelarut
Pembelajaran analisis zat gizi dengan model learning cycle 5-E Inma Yunita Setyorini
Darussalam Nutrition Journal Vol 1, No 1 (2017): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v1i1.1018

Abstract

 The implementation of the learning process has an important influence for the successful of the university student’s learning. The less appropriate learning process will make the university studets are not focus and less interested in following the learning activity. Therefore, it needs an appropriate learning model to learn which can emphasize that the learning model can give a direct experience to the university students. One of the learning model which constructivist based, such as Learning Cycle 5-E learning model. The purpose of this study is to know the difference of the learning outcome between the class who are given by Learning Cycle 5-E learning model with the students who are given by expository learning model in the cognitive and affective aspect.The design used in this research is descriptive quantitative that is a research design of quasi experimental. The technique of sampling used in this research is purposive sampling with total research subjects are 61 university students.The technique of data analysis used in this research are descriptive and statistic analysis. Descriptive analysis used to reveal the learning outcome of the  affective aspect. Statistic analysis used to examine cognitive learning outcome uses the t-test. The average of affective learning outcome of the students who are given by Learning Cycle 5-E learning model  is higher then the average of affective learning outcome of the students who are given by expository learning model . The average of cognitive learning outcome of the university students who are given by Learning Cycle 5-E learning model ( is higher than the average of cognitive learning outcome of the students who are given by expository learning model .  
Hubungan asupan protein dan kadar kreatinin penderita gagal ginjal kronik dengan hemodialisis Amilia Yuni Damayanti
Darussalam Nutrition Journal Vol 1, No 1 (2017): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v1i1.1019

Abstract

 Chronic Renal Failure (CRF) is a disease characterized increase in progressive renal failure which is irreversible. CRF as known as a disease associated with food intake expecially plant protein and heme protein that causes morbidity and mortality CRF patients. This research aims to know the associations between intake of plant protein and heme protein with creatinin level in CRF on hemodialysis. Type of the research is analytical observasional research with cross-sectional approach. Techniques subjects using consecutive sampling with total research subjects 22 subjects. Percentage plant protein and heme protein using recall 3x24 hour method, creatinin level obtained from spectrofotometric method. The data analysis using pearson product moment. An adequate of plant protein intake in CRF on hemodialysis outpatients only 4,5 % and 27,3 % of heme protein. But the intake of plant protein that was not adequate as big as 95,5 % and 72,7 of heme protein. Most of patients have high creatinin level (86,4 %).  There was no associations between intake of plant protein and heme protein creatinin level. 
FAKTOR – FAKTOR YANG MEMPENGARUHI KEBIASAAN MEMERIKSA LABEL HALAL KEMASAN PANGAN PADA SANTRIWATI Fathimah Fathimah
Darussalam Nutrition Journal Vol 1, No 1 (2017): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v1i1.1020

Abstract

ABSTRACT Choosing halal food and beverages is the duty of every Muslim. It applied in everyday life, one of them is to consider halal what will be consumed by checking the information on the packaging label halal products. The method used is survey method with cross sectional approach (sectional). The study was conducted in Pondok Modern Gontor Putri 1, 270 santriwati sixth grade of  KMI Pondok Modern Gontor 1. Based on the research found that the prevalence of santriwati check halal food labels is 67%. Factors that have a significant relationship (p <0.05), with a habit of checking the label kosher products, namely: attitude, knowledge of halal label, read the name of the product, read the product composition, reading the net weight, read the price, read the value nutrition and expired products  Keywords: halal labels, food labels, santriwati.  ABSTRAK Memilih makanan dan minuman yang halal adalah kewajiban dari setiap muslim. Hal ini diaplikasikan dalam kehidupan sehari-hari, salah satunya adalah dengan memperhatikan kehalalan apa yang akan dikonsumsi dengan memeriksa informasi kehalalan produk pada label kemasan. Metode penelitian yang digunakan adalah metode survey dengan pendekatan potong lintang (Crossectional). Penelitian dilakukan di Pondok Modern Gontor Putri 1, subyek penelitian 270 santriwati kelas VI KMI Pondok Modern Gontor Putri 1. Berdasarkan hasil penelitian ditemukan bahwa prevalensi santriwati memeriksa label halal sebesar 67%. Faktor yang memiliki hubungan yang bermakna (p < 0.05) dengan kebiasaan memeriksa label halal produk yaitu: sikap, pengetahuan label halal, membaca nama produk, membaca komposisi produk, membaca berat bersih, membaca harga, membaca nilai gizi dan kadaluarsa produk. Kata Kunci: label halal, kemasan pangan, santriwati. 
STABILITAS KADAR IODIUM DALAM GARAM FORTIFIKASI KALIUM IODIDA(KI) MENGGUNAKAN NaFeEDTA Sinta Mukti Permatasari
Darussalam Nutrition Journal Vol 1, No 1 (2017): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v1i1.1022

Abstract

ABSTRACT One of nutritional problems that responsible to the growth quality and quantity of human body is IDD (Iodine Deficiency Disorders). It needs more attention, because the effect of IDD is very large. One of them is related to mental and intelligent development. Many intervention have done in Indonesia to handle IDD, such as iodine fortification in salt. But iodine in salt is easy to evaporated. Therefore, we need an effective method to protect iodine so that iodine in salt can be stable for a long time. The aim of this study was to find a simple fortification method of iodine and ferrum. This Study have done experimentally in a laboratory for a month, by pre-post test with control. Salt was fortified with potassium iodide 50 ppm and variation of NaFeEDTA (0%; 0,02%; 0,05%; 0,1%). Salt was stored in closed packages and analyzed with iodometri method every 7 days for a month, repeated twice. Retention of KI was increased every exams. The increase of KI from the highest to the lowest after 28 days are concentration 0%; 0,05%; 0,1%; and 0,02%, p value >0,05. No KI reductionduring storage. Statistically, there was no effect variation of NaFeEDTA concentration to the stability of iodine in fortified salt with potassium iodide in close storage condition. Keywords: stability of KI, fortification, NaFeEDTA, closed storage. ABSTRAK Salah satu masalah gizi yang bertanggungjawab terhadap terhadap kualitas pertumbuhan dan kuantitas tubuh manusia adalah GAKI (Gangguan Akibat Kekurangan Iodium). Masalah ini membutuhkan perhatian khusus, karena efek GAKI sangat luas. Salah satunya terkait perkembangan mental dan kecerdasan. Banyak intervensi yang dilakukan di Indonesia untuk mengatasi GAKI, misalnya fortifikasi iodium di garam. Akan tetapi iodium sangat mudah menguap. Oleh karena itu, kita memerlukan metode efektif untuk melindungi iodium agar iodium dalam garam dapat stabil untuk waktu yang lama. Tujuan penelitian ini adalah menemukan metode fortifikasi sederhana untuk iodium dan ferrum. Penelitian dilakukan secara eksperimental di laboratorium selama 1 bulan, dengan pre-post test with control. Garam difortifikasi dengan Kalium Iodida 50 ppm dan variasi NaFeEDTA (0%; 0,02%; 0,05%; 0,1%). Garam disimpan dalam tempat tertutup dan dianalisa dengan metode iodometri setiap 7 hari dalam 1 bulan, diulang dua kali. Retensi KI meningkat setiap pemeriksaan. Peningkatan KI dari yang tertinggi sampai terendah selama 28 hari adalah pada konsentrasi 0%; 0,05%; 0,1%; and 0,02%, p value >0,05. Tidak ada pengurangan kadar KI yang terjadi selama penyimpanan. Hasil uji statistik mengatakan bahwa tidak ada pengaruh variasi penambahan NaFeEDTA terhadap kestabilan iodium dalam garam fortifikasi KI pada penyimpanan tertutup. Kata kunci: stabilitas KI, fortifikasi, NaFeEDTA, penyimpanan tertutup

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