Jurnal Gizi dan Pangan Soedirman最新文献_第3页

Green Bean Juice (Phaseolus radiatus linn) Decrease Total Cholesterol Levels In Women With Hypercholesterolemia 绿豆汁(Phaseolus radiatus linn)降低高胆固醇血症妇女的总胆固醇水平

Jurnal Gizi dan Pangan Soedirman Pub Date : 2022-04-22 DOI: 10.20884/1.jgipas.2022.6.1.5329

C. Nissa, Indah Asrifah, D. Ratnasari

{"title":"Green Bean Juice (Phaseolus radiatus linn) Decrease Total Cholesterol Levels In Women With Hypercholesterolemia","authors":"C. Nissa, Indah Asrifah, D. Ratnasari","doi":"10.20884/1.jgipas.2022.6.1.5329","DOIUrl":"https://doi.org/10.20884/1.jgipas.2022.6.1.5329","url":null,"abstract":"Cholesterol total level is a risk factor for cardiovascular disease. Mung beans contain soluble fiber and isoflavones that decrease cholesterol levels. The aim of this research is to find out the potency of mung beans juice to decrease total cholesterol total level of hypercholesterol woman. Research design was quasi experimental with pretest - posttest control group. The subjects were 34 women with hypercholesterolemia, and divided into two groups ie 17 womens in Penarukan Village which is treatment group and 17 womens in Ketapang Village which is control groups. All the subjects have met the inclusion criteria. The treatment group consumed juice of 300 ml/day for 14 days while the control group did not get juice. It was a single blind treatment. Cholesterol total level measurement used Electrode Based Biosensor and CHOD-PAP methods. The mean of cholesterol total level of control group before and after was increasing 5,7% ie 240,1 mg/dl and 253,9 mg/dl, but intervention group was decreasing 11% ie 220 mg/dl and 195,7 mg/dl. Paired t-test result shows that there is a significant difference between total cholesterol levels before and after in the treatment group and control group (p= 0.000). The conclusion of this research is the provision of mung beans juice 300 ml/day for 14 days reduce total cholesterol levels. \u0000Keywords : Hypercholesterolemia Women; Mung beans Juice; Total Cholesterol Level;","PeriodicalId":248660,"journal":{"name":"Jurnal Gizi dan Pangan Soedirman","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128856153","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

KARAKTERISTIK DAN DAYA TERIMA KEFIR SINBIOTIK TEPUNG GEMBILI MODIFIKASI FISIK 山药粉的特性和耐受性和物理修饰

Jurnal Gizi dan Pangan Soedirman Pub Date : 2022-04-22 DOI: 10.20884/1.jgipas.2022.6.1.5078

K. Kartika, Irma Kusumastuti

引用次数: 0

TINGKAT KESUKAAN DAN KANDUNGAN GIZI CRACKERS SUBSTITUSI TEPUNG KACANG MERAH DENGAN PENAMBAHAN DAUN KATUK UNTUK IBU MENYUSUI

Jurnal Gizi dan Pangan Soedirman Pub Date : 2022-04-22 DOI: 10.20884/1.jgipas.2022.6.1.4890

Mayka Permatasari, Veni Indrawati

{"title":"TINGKAT KESUKAAN DAN KANDUNGAN GIZI CRACKERS SUBSTITUSI TEPUNG KACANG MERAH DENGAN PENAMBAHAN DAUN KATUK UNTUK IBU MENYUSUI","authors":"Mayka Permatasari, Veni Indrawati","doi":"10.20884/1.jgipas.2022.6.1.4890","DOIUrl":"https://doi.org/10.20884/1.jgipas.2022.6.1.4890","url":null,"abstract":"Red beans and katuk leaves are plants that have many health benefits, especially for nursing mothers. There is an opportunity to develop functional food products for breastfeeding mothers that are made from these plants. In general, crackers are made with wheat flour, to increase the nutritional content of crackers, it can be done by replacing some of the basic ingredients with other ingredients, namely red bean flour. The research conducted was experimental research in the form of formula development by providing treatment in the form of red bean flour substitution and the addition of katuk leaves on crackers to determine the effect of treatment on hedonic quality and nutritional content. The study was conducted with 6 treatments, namely the proportion of red bean flour: katuk leaves F1 (20%: 5%); F2 (30% : 5%); F3 (40% : 5%); F4 (20% : 10%); F5 (30% : 10%); F6 (40% : 10%). The F3 treatment with 40% red bean flour substitution and the addition of 5% katuk leaves was the most preferred and had the highest average value from the hedonic quality aspect. The proportion of red bean flour substitution and the addition of katuk leaves affect the color, aroma, texture, and taste of crackers. Analysis of nutritional content including protein, carbohydrate, and calcium content of 100 g of selected treatment crackers showed protein content of 17.96%, carbohydrates 68.11%, and calcium 95.80 mg.","PeriodicalId":248660,"journal":{"name":"Jurnal Gizi dan Pangan Soedirman","volume":"80 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126189144","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

COOKIES SUMBER KALIUMBERBASIS TEPUNG PISANG (Musa paradisiaca), TEPUNG MAIZENA (Zea mays), DAN KACANG HIJAU (Phaseolus radiatus L.)

Jurnal Gizi dan Pangan Soedirman Pub Date : 2022-04-22 DOI: 10.20884/1.jgipas.2022.6.1.4832

Vitria Melani, Intan Ali Ramadhiany, Erry Yudhya Mulyani, Putri Ronitawati

{"title":"COOKIES SUMBER KALIUMBERBASIS TEPUNG PISANG (Musa paradisiaca), TEPUNG MAIZENA (Zea mays), DAN KACANG HIJAU (Phaseolus radiatus L.)","authors":"Vitria Melani, Intan Ali Ramadhiany, Erry Yudhya Mulyani, Putri Ronitawati","doi":"10.20884/1.jgipas.2022.6.1.4832","DOIUrl":"https://doi.org/10.20884/1.jgipas.2022.6.1.4832","url":null,"abstract":"Hypertension is a condition where systolic blood pressure greater than 140 mmHg and diastolic blood pressure greater than 90 mmHg. One of the factors that can prevent hypertension is potassium deficiency. Foods that contain high potassium are bananas and mung beans. These foods can be developed as raw ingredients for making cookies for people with hypertension. In addition, cornstarch is used as a carbohydrate source which is commonly used in the making of snacks. The objective of this study is to determine the effect of adding banana flour and cornstarch to cookie’s nutritional and organoleptic content. The addition of mung beans is the same for all formulations. An experimental study with four formulations which are F0, F1, F2 and F3. This study involved 25 semi-trained panelists and 30 consumer panelists for organoleptic testing. Data analysis using ANOVA and Duncan test. Based on the ANOVA test results, there were significant differences in preference, quality and nutritional value between the four formulations. The selected cookie formulation is F2 with a ratio of 80% banana flour and 20% cornstarch which contains 442 kcal, protein 4.28 g, fat 16.82 g. 68.5 g carbohydrates, 0.25 g fiber and 4016 mg potassium per 100 g cookies.","PeriodicalId":248660,"journal":{"name":"Jurnal Gizi dan Pangan Soedirman","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128296135","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

PERBEDAAN IMT, HEMOGLOBIN, ALBUMIN, UREUM DAN KREATININ PADA PASIEN HEMODIALISA DENGAN DAN TANPA DIABETES MELITUS DI RSIJ CEMPAKA PUTIH (DATA SEKUNDER) 白血脂、血红蛋白、白蛋白、尿素和非糖尿病患者的小红素和肌酸素差异(次要数据)

Jurnal Gizi dan Pangan Soedirman Pub Date : 2021-11-24 DOI: 10.20884/1.jgipas.2021.5.2.4821

Ainun Nurhaliza, Mertien Sa'pang, Yulia Wahyuni, Anugrah Novianti

{"title":"PERBEDAAN IMT, HEMOGLOBIN, ALBUMIN, UREUM DAN KREATININ PADA PASIEN HEMODIALISA DENGAN DAN TANPA DIABETES MELITUS DI RSIJ CEMPAKA PUTIH (DATA SEKUNDER)","authors":"Ainun Nurhaliza, Mertien Sa'pang, Yulia Wahyuni, Anugrah Novianti","doi":"10.20884/1.jgipas.2021.5.2.4821","DOIUrl":"https://doi.org/10.20884/1.jgipas.2021.5.2.4821","url":null,"abstract":"Malnutrisi pada pasien hemodialisis menjadi salah satu faktor yang dapat meningkatkan morbiditas dan mortalitas pasien. Untuk itu perlu dilakukan penilaian status gizi secara rutin, penilaian status gizi yang dapat dilakukan pada pasien hemodialisis adalah dengan menggunakan antropometri yaitu perhitungan IMT, dan biokimia. Adanya penyakit penyerta seperti diabetes mellitus, menjadi salah satu resiko terjadinya malnutrisi. Tujuan dari penelitian ini yaitu menganalisis Perbedaan Indeks Massa Tubuh (IMT), Kadar Hemoglobin, Albumin, Ureum Dan Kreatinin Pada Pasien Hemodialisa Dengan Dan Tanpa Diabetes Melitus Di RSIJ Cempaka Putih (Data Sekunder). Desain penelitian ini adalah cross sectional. Pengambilan sampel menggunakan teknik Proportionate Stratified Random Sampling dengan total sampel sebanyak 66 responden. Data IMT menggunakan BB kering dan TB pasien, serta kadar Hb, albumin, ureum, dan kreatinin yang diperoleh dari rekam medik responden. Analisa data bivariat menggunakan uji T-test Independen dan Mann-Whitney. Hasil penelitian menunjukkan ada perbedaan antara IMT (pValue=0,0001), kadar hemoglobin (pValue=0,0001), albumin (pValue=0,0001), ureum (pValue=0,0001), dan kreatinin (pValue=0,0281) pada pasien hemodialisis dengan dan tanpa diabetes mellitus. Kesimpulannya, ada perbedaan antara IMT, kadar hemoglobin, albumin, ureum, dan kreatinin pada pasien hemodialisis dengan dan tanpa diabetes mellitus.","PeriodicalId":248660,"journal":{"name":"Jurnal Gizi dan Pangan Soedirman","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129158851","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

PENGARUH BAHAN PENGENYAL KOMERSIAL FOOD GRADE DAN TEPUNG KORO PEDANG PRA GERMINASI TERHADAP PENINGKATAN KUALITAS TIWUL INSTAN TINGGI PROTEIN 食品级食品和谷物级玉米淀粉的影响影响高蛋白白粉质量的提高

Jurnal Gizi dan Pangan Soedirman Pub Date : 2021-11-24 DOI: 10.20884/1.jgipas.2021.5.2.4899

Najmah Istikaanah, Munasib Munasib, Friska citra Agustia

{"title":"PENGARUH BAHAN PENGENYAL KOMERSIAL FOOD GRADE DAN TEPUNG KORO PEDANG PRA GERMINASI TERHADAP PENINGKATAN KUALITAS TIWUL INSTAN TINGGI PROTEIN","authors":"Najmah Istikaanah, Munasib Munasib, Friska citra Agustia","doi":"10.20884/1.jgipas.2021.5.2.4899","DOIUrl":"https://doi.org/10.20884/1.jgipas.2021.5.2.4899","url":null,"abstract":"The aim of the research was to make high protein instant tiwul from mocaf which was substituted with jack bean flour and given a food grade commercial thickener to improve its sensory aspect. The study used a randomized block design. The factors studied were germination treatment on jack bean (G), without pre germination (G1) and with pre germination (G2); Proportion of mocaf: jack bean flour : tapioca (w/w) (F), P1 = 75:15:10, P2 = 70:20:10 and P3 = 65:25:10 and Addition of Commercial food grade thickening agent (w/w; % to flour weight) (K), K1 = 0.5%, K2 = 0.75% and K3 = 1.0%. The variables studied were physicochemical properties (moisture content, ash content, formol value, rehydration ability, for the best treatment, protein and fat content were tested) and sensory properties. Data were analyzed by F test (ANOVA) and continued with DMRT (Duncan Multiple Range Test). Based on the effectiveness index test, the best instant tiwul was G2P3K3 (with pre germination; proportion of mocaf-jack bean flour-tapioca w/w 65:25:10; commercial food grade thickening agent 1%). This instant tiwul has a water content of 4.39% wb; protein 7.05%db (6.74%wb), fat 6.39% db (6.11%wb), ash 0.98%db (0.93%wb) and carbohydrates (by difference) 85.54% db (81.78% wb), coefficient rehydration 3,67 and formol value 0,0383 ml NaOH 0,1N/g bk.","PeriodicalId":248660,"journal":{"name":"Jurnal Gizi dan Pangan Soedirman","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133085137","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Kadar Antosianin, Amilosa dan Organoleptik Snack Bar Kacang Merah Pratanak dan Ubi Ungu Sebagai Alternatif Makanan Bagi Penyandang Diabetes Mellitus

Jurnal Gizi dan Pangan Soedirman Pub Date : 2021-11-24 DOI: 10.20884/1.jgipas.2021.5.2.4772

Fitriana Mustikaningrum

{"title":"Kadar Antosianin, Amilosa dan Organoleptik Snack Bar Kacang Merah Pratanak dan Ubi Ungu Sebagai Alternatif Makanan Bagi Penyandang Diabetes Mellitus","authors":"Fitriana Mustikaningrum","doi":"10.20884/1.jgipas.2021.5.2.4772","DOIUrl":"https://doi.org/10.20884/1.jgipas.2021.5.2.4772","url":null,"abstract":"Latar Belakang : Pengaturan diet merupakan salah satu cara dalam mengendalikan kadar glukosa darah bagi penderita diabetes mellitus. Bahan makanan yang mengandung antosianin dan pati resisten akan lambat dicerna di dalam pencernaan sehingga dapat membantu menjaga kadar glukasa darah. Snack bar kacang merah pratanak dan ubi jalar ungu merupakan salah satu alternatif makanan tinggi antosiain dan pati. \u0000Tujuan : Penelitian ini bertujuan mengetahui proporsi terbaik tepung kacang merah pratanak dan ubi jalar ungu pada pembuatan snack bar berdasarkan kadar antosianin, amilosa dan daya terimanya. \u0000Metode : Penelitian ini menggunakan 3 variasi perbandingan kacang merah pratanak:ubi jalar ungu yaitu 10%:90; 20%:80%; 30%:70%. Analisis antosianin menggunakan metode pH differential, sedangkan analisis amilosa menggunakan metode spektrophotometri. Uji organoleptik menggunakan uji hedonic test. Analisis statistik menggunakan uji One way ANOVA, apabila terdapat perbedaan yang signifikan diteruskan dengan uji Duncan Test dengan signifikansi P-value <0,05. \u0000Hasil : Semakin tinggi proporsi ubi jalar ungu, maka semakin tinggi kadar antosianin dan amilase pada snack bar (P-value<0,01). Snack bar dengan proporsi 10%:90% secara signifikan lebih disukai panelis (P-value= 0,04). \u0000Kesimpulan: Snack bar dengan proporsi10%:90% memiliki kadar antosianin, amilosa dan secara keseluruhan lebih dapat diterima oleh panelis dibandingkan proporsi 30%:70% dan 20%:80%. ","PeriodicalId":248660,"journal":{"name":"Jurnal Gizi dan Pangan Soedirman","volume":"1127 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128436158","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

FAKTOR YANG BERHUBUNGAN TOTAL FOOD LOSS AND WASTE (FLW) PADA KARYAWAN PT. CAMILOPLAS JAYA MAKMUR SELAMA PANDEMI COVID-19 在COVID-19大流行期间，PT. CAMILOPLAS JAYA的员工中，食物损失和浪费的因素(FLW)共同作用

Jurnal Gizi dan Pangan Soedirman Pub Date : 2021-11-24 DOI: 10.20884/1.jgipas.2021.5.2.4766

N. Azizah, Prita Dhyani Swamilaksita, Harna Harna, Putri Ronitawati

{"title":"FAKTOR YANG BERHUBUNGAN TOTAL FOOD LOSS AND WASTE (FLW) PADA KARYAWAN PT. CAMILOPLAS JAYA MAKMUR SELAMA PANDEMI COVID-19","authors":"N. Azizah, Prita Dhyani Swamilaksita, Harna Harna, Putri Ronitawati","doi":"10.20884/1.jgipas.2021.5.2.4766","DOIUrl":"https://doi.org/10.20884/1.jgipas.2021.5.2.4766","url":null,"abstract":"The implementation of large-scale social restrictions during the COVID-19 pandemic has made employees do their work at home so they spend more time ordering food online. This will lead to bad habits that cause food loss and waste (FLW) because the food available at home if not consumed will be wasted. This study aims to determine the factors related to total food loss and waste (FLW) in PT Camiloplast Jaya Makmur employees during the COVID-19 pandemic. The research method is quantitative with a design cross-sectional. Engineering samples total sampling.The analysis of this study used the chi-square. Data were collected using the FLW behavior questionnaire and the form estimated food record 3x24 hours. The results showed that there was a relationship between age (p=0.000, OR=14,385) and gender (p=0.000, OR=20,855) to total food loss and waste (FLW) but there was no relationship between knowledge (p=0,139), income (p=0,826), food selection (p=0,332), lifestyle (p=0,486), frequency of eating (p=0,492) and meal times including breakfast (p=1,000), lunch (p=0,346), and dinner (p=0.476 to the total food loss and waste (FLW). Therefore, employees are expected to be wiser in ordering food online and endeavor to make a list of food to be purchased in order to minimize the occurrence of food loss and waste (FLW). \u0000 ","PeriodicalId":248660,"journal":{"name":"Jurnal Gizi dan Pangan Soedirman","volume":"120 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124717683","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

PENGEMBANGAN BROWNIES KUKUS TEPUNG TALAS-KECAMBAH KACANG HIJAU DAN UBI UNGU KUKUS (TALAHIBU) UNTUK IBU HAMIL KURANG ENERGI KRONIK (KEK) 豆芽布朗尼的发展，青豆豆芽和紫山药蒸

Jurnal Gizi dan Pangan Soedirman Pub Date : 2021-11-24 DOI: 10.20884/1.jgipas.2021.5.2.4281

Islamiati Putri Amalia, H. Winarsi, G. R. Ramadhan

{"title":"PENGEMBANGAN BROWNIES KUKUS TEPUNG TALAS-KECAMBAH KACANG HIJAU DAN UBI UNGU KUKUS (TALAHIBU) UNTUK IBU HAMIL KURANG ENERGI KRONIK (KEK)","authors":"Islamiati Putri Amalia, H. Winarsi, G. R. Ramadhan","doi":"10.20884/1.jgipas.2021.5.2.4281","DOIUrl":"https://doi.org/10.20884/1.jgipas.2021.5.2.4281","url":null,"abstract":"Background: The prevalence of pregnant women with a risk of Chronic Energy Deficiency (CED) is quite high (24.2%). CED in pregnant women requires additional feeding interventions (PMT). Brownies enriched with taro flour–mung bean sprouts and purple sweet potato (TALAHIBU) were chosen as it is an energy-dense product and expected to have preferred organoleptic value and energy as PMT. \u0000Objectives: To determine the phenolic antioxidant content of the best TALAHIBU formula and to determine the serving size of TALAHIBU. \u0000Methodology: This factorial experimental study used a randomized block design (RBD) with 2 factors, consisting of taro flour-mung bean sprout proportion and the percentage of added fine steamed sweet potato. Organoleptic variable analysis used Friedman test continued with 5% Multiple Appeal Test. The best treatment combination was chosen, continued with Proximate and phenolic test then energy calculations. \u0000Results: The best treatment was TALAHIBU G2J2 with water content of 23.94% BW; ash content 3.16% bb; fat 25.7% BW; carbohydrates 45.57% bb; protein 1.63% bb; energy 419.83kcal; and phenolic antioxidant 19,1 mg/g. \u0000Conclusion: The best product TALAHIBU is suitable PMT for pregnant women with CED by serving 5 slice brownies per day.","PeriodicalId":248660,"journal":{"name":"Jurnal Gizi dan Pangan Soedirman","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127904405","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

PENGARUH PENYULUHAN GIZI DENGAN MEDIA VIDEO TERHADAP PENGETAHUAN DAN SIKAP REMAJA TENTANG KONSUMSI SAYUR DAN BUAH DI SMAN 1 PALANGKA RAYA 营养媒体与视频媒体的教育对青少年在《纽约时报》的蔬菜和水果消费的知识和态度的影响

Jurnal Gizi dan Pangan Soedirman Pub Date : 2021-11-24 DOI: 10.20884/1.jgipas.2021.5.2.4342

Harlyanti Muthma'innah Mashar

{"title":"PENGARUH PENYULUHAN GIZI DENGAN MEDIA VIDEO TERHADAP PENGETAHUAN DAN SIKAP REMAJA TENTANG KONSUMSI SAYUR DAN BUAH DI SMAN 1 PALANGKA RAYA","authors":"Harlyanti Muthma'innah Mashar","doi":"10.20884/1.jgipas.2021.5.2.4342","DOIUrl":"https://doi.org/10.20884/1.jgipas.2021.5.2.4342","url":null,"abstract":"The age of 10-18 years is the age range of adolescents who are included in the period of being vulnerable to nutrition. Habits at this age are often skipping breakfast, not moving, and snacking a lot. This causes low consumption of vegetables and fruits. This study aims to analyze the effect of providing nutrition counseling using video media on the knowledge and attitudes of adolescents about vegetable and fruit consumption at SMAN 1 Palangka Raya. The design of this study was a quasi-experiment with one group pretest and posttest design with 38 subjects. The results were then analyzed using the Wilcoxon test and McNemar test. The results showed that the characteristics of the subjects were in the age group of 15-17 years with the highest number aged 16 years (68.4%). Most of the subjects were female (55.3%). The results of the statistical test obtained p = 0.000 (p <0.05) stating that there was a significant difference between knowledge before and after counseling. The results of statistical tests using McNemar's test for attitudes obtained a p-value of 0.000 (p <0.05) which indicated that there was a significant difference between attitudes before and after counseling. Based on these results, counseling with video media influences the knowledge and attitudes of adolescents regarding the consumption of vegetables and fruits at SMAN 1 Palangka Raya.","PeriodicalId":248660,"journal":{"name":"Jurnal Gizi dan Pangan Soedirman","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122121499","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1