Indonesian Journal of Human Nutrition最新文献

{"title":"Aktivitas Antioksidan dan Total Fenolik Minuman Fungsional Nanoenkapsulasi Berbasis Ekstrak Sirih Merah","authors":"Mega Safithri, Susi Indariani, Dinie Septiyani","doi":"10.21776/ub.ijhn.2020.007.01.7","DOIUrl":"https://doi.org/10.21776/ub.ijhn.2020.007.01.7","url":null,"abstract":"Abstrak Pengembangan minuman fungsional dari ekstrak sirih merah yang ditambahkan dengan beberapa ekstrak rempah telah dilakukan sebelumnya. Akan tetapi, hasil uji sensori masih tergolong rendah karena masih terdapat rasa pahit pada minuman fungsional tersebut. Penelitian ini bertujuan untuk mengembangkan minuman fungsional berbasis ekstrak daun sirih merah dengan teknologi nanoenkapsulasi dan mengevaluasi total fenolik, aktivitas antioksidan in vitro serta mutu sensori. Pembuatan minuman fungsional nanoenkapsulasi menggunakan carrier agent berupa gum arab dan maltodekstrin (1:3; 1:1; 3:1), sedangkan active agent berupa campuran ekstrak daun sirih merah dan rempah-rempah (kayu manis, jahe merah, jeruk nipis). Aktivitas antioksidan menggunakan metode CUPRAC. Hasil penelitian menunjukkan bahwa minuman ready to drink memiliki nilai total fenol (786,23±1,52 mg GAE/g) dan aktivitas antioksidan (1583,97±85,52 µM troloks/g ekstrak) lebih baik dibandingkan dengan minuman fungsional nanoenkapsulasi. Akan tetapi, minuman fungsional nanoenkapsulasi memberikan mutu sensori yang lebih disukai dibandingkan dengan minuman ready to drink . Nanoenkapsulasi dapat memperbaiki mutu sensori minuman fungsional sirih merah, tetapi menurunkan nilai total fenol dan aktivitas antioksidan in vitro . Kata kunci : gum arab, maltodekstrin, minuman fungsional Abstract The development of functional drink from red betel extract which is added with several spice extracts has been previously conducted. However, the result of the sensory test was still not good because there was still a bitter taste in the functional drink. This study aimed to develop functional drink based on red betel extract with nanoencapsulation technology and evaluate total phenolic, in vitro antioxidant activity, as well as sensory value. The nanoencapsulated functional drink was made from carrier agent, which were arabic gum and maltodextrin (1:1; 1:3; 3:1), while the active agent were a mixture of red betel extract and spices (cinnamon, red ginger, lime juice). Antioxidant activity used the CUPRAC method. The result showed that ready to drink (RTD) drink which had a total phenolic value (786.23±1.52 mg GAE/g) and antioxidant  activity (1583.97±85.52 µM trolox/g extract), was better than the nanoencapsulated functional drink. However, nanoencapsulated functional drink provide sensory quality which is more preferable than the RTD drink. The nanoencapsulated technology could improved sensory value of red betel functional drink, but it decreased total phenolic value and antioxidant activity in vitro. Keywords: arabic gum, functional drink, maltodextrin","PeriodicalId":31551,"journal":{"name":"Indonesian Journal of Human Nutrition","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75250989","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}

{"title":"Asupan Zat Gizi Dan Kadar Hemoglobin Wanita Prakonsepsi Di Kabupaten Semarang","authors":"Fillah Fithra Dieny, Annisa Khaira Maadi, Hartanti Sandi Wijayanti, A. F. A. Tsani, Choirun Nissa","doi":"10.21776/UB.IJHN.2019.006.02.2","DOIUrl":"https://doi.org/10.21776/UB.IJHN.2019.006.02.2","url":null,"abstract":"Abstrak Wanita prakonsepsi yang mengalami anemia berisiko mengalami berbagai masalah saat kehamilan. Salah satu faktor risiko anemia yaitu asupan zat gizi yang tidak adekuat. Penelitian ini bertujuan untuk menganalisis faktor asupan zat gizi yang berpengaruh terhadap kadar Hb wanita prakonsepsi. Penelitian ini menggunakan desain  cross-sectional dengan 70 subjek pengantin wanita di KUA Kecamatan Sumowono dan Pringapus, berusia 16-35 tahun, dipilih dengan metode consecutive sampling. Data yang diambil yaitu berat badan, tinggi badan, asupan makan, dan kadar hemoglobin. Data asupan makan diperoleh menggunakan Semi Quantitative Food Frequency Questionnaire (SQ-FFQ). Data kadar Hb diukur menggunakan metode Cyanmethemoglobin. Analisis data menggunakan uji regresi linear sederhana dan regresi linear ganda. Hasil penelitian menunjukkan bahwa prevalensi anemia dan status gizi kurang sebanyak 11,4% dan 15,7%. Asupan energi, protein, vitamin B 2 , seng, besi dan asam folat tergolong kurang. Asupan energi ( p= 0,004), protein ( p =0,007), zat besi ( p =0,009), dan status gizi ( p =0,055) merupakan faktor yang mempengaruhi kadar Hb. Faktor yang paling berpengaruh terhadap kadar Hb adalah asupan energi dan status gizi. Kesimpulannya adalah kadar Hb pada wanita prakonsepsi dipengaruhi oleh asupan energi, protein, zat besi dan status gizi. Namun, faktor yang paling berpengaruh adalah asupan energi dan status gizi. Kata kunci : asupan zat gizi, hemoglobin, wanita prakonsepsi Abstract Preconception women who have anemia are at risk of suffering problems during pregnancy. One of risk factors for anemia is inadequate nutrient intake. This study was aimed to analyze the factors of nutrient intakes that affect the level of Hb in preconception women. This study was conducted by using cross-sectional design study that consisted of 70 brides registered at Office of Religious Affairs in Sumowono and Pringapus Subdistricts, aged 16-35 years selected by consecutive sampling method. Weight, height, food intake, and hemoglobin level were measured. Food intake was obtained by using Semi Quantitative Food Frequency Questionnaire (SQ-FFQ). Hb level was measured by Cyanmethemoglobin method. Simple linear regression and multiple linear regression test were used to analyze the data. The result showed that the prevalence of anemia was 11,4% and prevalence of undernutrition status was 15,7%. Energy intake (p=0,004), protein intake (p=0,007), iron intake (p=0,009), nutritional status (p=0,055) were factors that affected Hb level. The most significant  factors of Hb level were energy intake and nutritional status. The conclussion is Hb level in preconception women was affected by energy, protein, iron intake and nutritional status. However, the most significant factors with Hb level were energy intake and nutritional status . Keywords: nutrients intake, hemoglobin, preconception women","PeriodicalId":31551,"journal":{"name":"Indonesian Journal of Human Nutrition","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89983680","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}

{"title":"Penggunaan Aplikasi Berbasis Android “Food Digital Map” untuk Panduan Konsumsi Makanan pada Remaja","authors":"Surmita Surmita, Widartika Widartika, Mona Fitria","doi":"10.21776/UB.IJHN.2019.006.02.1","DOIUrl":"https://doi.org/10.21776/UB.IJHN.2019.006.02.1","url":null,"abstract":"Abstrak Asupan gizi pada masa remaja perlu mendapat perhatian agar sesuai dengan kebutuhan dan sebagian remaja kurang dari kebutuhan. Remaja memerlukan panduan dalam mengkonsumsi makanan  agar sesuai dengan kebutuhan. Penelitian ini menggunakan aplikasi berbasis android  yang disebut “ Food Digital Map ” untuk membantu remaja dalam menghitung kebutuhan zat gizi dan asupan makanan yang dikonsumsi sehari-hari, sehingga remaja dapat mengkonsumsi zat gizi dalam jumlah seimbang.  Aplikasi Food Digital Map ini merupakan program yang dirancang untuk menghitung kebutuhan gizi dan asupan makanan yang diaplikasikan pada Android.  Desain penelitian menggunakan metode eksperimental untuk melihat kesesuaian asupan zat gizi makro (karbohidrat, protein, lemak) pada remaja yang diberikan aplikasi Food Digital Map untuk digunakan sebagai panduan untuk mengukur kebutuhan dan asupan makan sehari-hari. Penelitian dilaksanakan di SMPN 14 dan SMPN 7 Bandung pada bulan Maret – September 2017.  Hasil penelitian ini menunjukkan  bahwa ada pengaruh pemberian Aplikasi Food Digital Map terhadap kesesuaian asupan dan kebutuhan zat gizi karbohidrat dan lemak (p 0,05). Kata kunci : Food Digital Map, kesesuaian asupan dan kebutuhan, karbohidrat, protein, lemak Abstract Nutrien intake in teenager must be balance with nutrient requirement. Nutrition intake in some teenagers is less than the requirement and others exceed the requirements .  Teenager need a guide to consumse food  to be equal with their nutrient requirement. This research use d Food Digital Map software to help teenagers in calculating nutritional requirements and intake consumed daily. Food Digital Map are Software applied on A ndroid P rogram that can use to calculate nutrient requirement and intake . Research design uses experimental to see the suitability of macro nutrient intake (carbohydrate, protein, fat) in teenager which given application of Food Digital Map to be used as a guide to measure nutritional requirement and intake. Place of study at SMPN 14 and SMPN 7 Bandung conducted in March - September 2017. The results of this study indicate that there are significant effect of used Food Digital Map Program for balance of nutritional intake and requirement for carbohydrate and fat (p 0.05) . Keywords: Food Digital Map, balance of intake and requirement,  carbohydrate,  protein, fat","PeriodicalId":31551,"journal":{"name":"Indonesian Journal of Human Nutrition","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88917542","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}

{"title":"Potensi Penggunaan Metode In Vitro dalam Memperkirakan Pemeringkatan Indeks Glikemik In Vivo pada Beberapa Varietas Beras yang Dimasak","authors":"Aprinia Dian Nurhayati, Rimbawan Rimbawan, Faisal Anwar, Aditama Winarto","doi":"10.21776/ub.ijhn.2019.006.02.6","DOIUrl":"https://doi.org/10.21776/ub.ijhn.2019.006.02.6","url":null,"abstract":"Abstrak Tujuan penelitian ini adalah menguji metode in vitro yang paling potensial digunakan dalam skrining indeks glikemik (IG) pada nasi yang menurut literatur memiliki IG berbeda (rendah, sedang dan tinggi). Metode Englyst et al. (2003) dan Argyri et al. (2016) menjadi metode in vitro terpilih yang diuji validitasnya untuk mengetahui kemampuan keduanya dalam menggolongkan pangan sesuai hasil pengujian IG in vivo. Sebanyak enam varietas beras dimasak menggunakan rice cooker kemudian nasi diuji kadar proksimat (protein, lemak, air, abu, karbohidrat), serat pangan total, amilosa, amilopektin dan pati. Sebanyak 20 orang yang memenuhi kriteria inklusi dibagi dalam dua kelompok sebanding untuk diukur kadar gula darah 2 jam setelah mengonsumsi makanan. Nasi hitam Cirebon, Cisokan dan Inpara 5 memiliki IG sedang, sedangkan nasi Inpari 24, Sintanur dan ketan Grendel tergolong IG tinggi. Kadar glukosa nasi pada metode Englyst et al. (2003) menit ke-20 dan Argyri et al. (2016) menit ke-120 apabila dibuat pemeringkatan terendah hingga tertinggi menunjukkan urutan peringkat yang sesuai dengan urutan nilai IG in vivo. Kesimpulan penelitian ini adalah metode Argyri et al. (2016) menunjukkan hasil yang lebih mendekati nilai IG in vivo dan prosedur pengukuran yang dilakukan lebih mirip dengan proses pencernaan pada tubuh manusia, sehingga metode ini lebih direkomendasikan dalam memperkirakan pengkategorian IG in vivo pada sampel berupa nasi (r 2 =0,461, p<0,01). Kata kunci : indeks glikemik, in vitro, nasi Abstract The aim of this study was to test the most potential in vitro methods to used in screening the glycemic index (GI) of rice which according to the literature had different GI category (low, medium, high). Englyst et al. (2003) and Argyri et al. (2016) became the selected in vitro method that tested their validity by determine their ability to classify food according to the results of in vivo GI. Six rice varieties were cooked using a rice cooker then tested for proximate analysis (protein, fat, water, ash, carbohydrate), total dietary fiber, amylose, amylopectin and starch. A total of 20 subjects who met the inclusion criteria were divided into two comparable groups to measure their blood glucose levels for 2 hours after consuming test food. Cirebon black rice, Cisokan and Inpara 5 have moderate GI, while Inpari 24, Sintanur and Grendel glutinous rice were classified as high GI. Glucose levels of rice as measured by Englyst et al. (2003) at 20 th minute and Argyri et al. (2016) at 120 th minute has a comparable rank with in vivo GI. The conclusion of this study is m ethod by Argyri et al. (2016) showed results that were closer to the in vivo GI and the measurement procedure was more similar to the digestive process in the human body , thus its became more recommended method to estimating the categorization of in vivo GI in rice samples (r 2 =0 , 461, p<0 , 01) . Keywords: glycemic index, in vitro, rice","PeriodicalId":31551,"journal":{"name":"Indonesian Journal of Human Nutrition","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84076701","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}

{"title":"Formulasi Cookies Sagu, Ganyong, Dan Galohgor Sebagai Alternatif Kudapan Bagi Penderita Diabetes Melitus Tipe II","authors":"Aulia Ratnadianti Suharjo, Katrin Roosita","doi":"10.21776/ub.ijhn.2019.006.02.3","DOIUrl":"https://doi.org/10.21776/ub.ijhn.2019.006.02.3","url":null,"abstract":"Abstrak Penelitian ini bertujuan untuk mengembangkan produk cookies sagu, ganyong, dan galohgor sebagai kudapan alternatif bagi penderita diabetes melitus. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan empat taraf formula, yaitu F0 (kontrol), F1 (12.5% tepung ganyong, 0% ekstrak jamu galohgor), F2 (10% tepung ganyong, 2.5% ekstrak jamu galohgor), dan F3 (0% tepung ganyong, 2.5% ekstrak jamu galohgor). Cookies sagu, ganyong, dan galohgor memiliki tingkat penerimaan mencapai 82%. Kandungan zat gizi cookies sagu, ganyong, dan galohgor adalah 5.3% (b/b), abu 2.4% (b/k), lemak 26.8% (b/k), protein 2.4% (b/k), serat kasar 3.1% (b/k), dan karbohidrat 63.1% (b/k). Total flavonoid pada cookies sagu, ganyong, dan galohgor setara dengan 22 mg quercetin equivalen/100 gram. Cookies ganyong galohgor dalam satu kali sajian (40 gram) dapat memenuhi kebutuhan energi dan zat gizi wanita berusia 50-64 tahun sebagai berikut: 12.9% energi, 1.5% protein, 30.5% lemak, 4.9% serat, dan 10.2% karbohidrat. Kata kunci : diabetes melitus, cookies, ganyong, galohgor Abstract Preconception women who have anemia are at risk of suffering problems during pregnancy. One of risk The aim of this study was to develop sago, ganyong, and galohgor cookies as a healthy snack for diabetes mellitus patients. Study design was Complete Randomized Design. This study using four formula levels F0 (control), F1 (12.5% ganyong flour, 0% galohgor extract), F2 (10% ganyong flour, 2.5% galohgor extract), and F3 (0% ganyong flour, 2.5% galohgor extract). Sago, ganyong, and galohgor cookies had 82% acceptance level. Nutrient contents and characteristics of sago, ganyong, and galohgor cookies were as follows 5.3% (w/w) moisture,  2.4% (d/w) ash, 26.8% (d/w) fat, 2.4% (d/w) protein, 3.1% (d/w) crude fiber, and 63.1% (d/w) carbohydrate. The flavonoid value of sago, ganyong, and galohgor cookies was equal to 22 mg quercetin equivalent/100 g. Sago, ganyong, and galohgor in one serving size (40 grams) might contribute to energy and nutrients requirment of woman aged 50-64 years, as much as  follows: 12.9% energy, 1.5% protein, 30.5% fat, 4.9% fiber and 10.2% carbohydrate. Keywords: diabetes mellitus, cookies, ganyong, galohgor","PeriodicalId":31551,"journal":{"name":"Indonesian Journal of Human Nutrition","volume":"43 1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88185506","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}

{"title":"Kebiasaan Sarapan Berhubungan dengan Tingkat Kebugaran Jasmani pada Anak Usia Sekolah Dasar di SD Budya Wacana Yogyakarta","authors":"Ave Maria Rosario, Y. L. Samodra, Yanti Ivana Suryanto","doi":"10.21776/UB.IJHN.2019.006.02.7","DOIUrl":"https://doi.org/10.21776/UB.IJHN.2019.006.02.7","url":null,"abstract":"Abstrak Di Indonesia terdapat 40% anak yang melewatkan sarapan. Melewatkan sarapan dapat memengaruhi penurunan aktivitas fisik. Kurangnya aktivitas fisik ini berdampak pada penurunan kebugaran jasmani, sehingga seseorang akan lebih mudah lelah dan kurang optimal dalam melakukan aktivitas harian. Penelitian ini bertujuan untuk mengetahui hubungan antara kebiasaan sarapan dengan tingkat kebugaran jasmani pada anak usia sekolah dasar di SD Budya Wacana Yogyakarta. Penelitian menggunakan metode cross sectional dengan subjek penelitian adalah anak usia sekolah dasar kelas IV, V, dan VI di SD Budya Wacana Yogyakarta, yang diambil dengan metode total sampling, yaitu sebesar 157 siswa. Pengambilan data menggunakan kuisioner sarapan dan tingkat kebugaran jasmani dengan lari jarak menengah (1000 meter). Analisis statistik  menggunakan spearman rank, dengan tingkat kepercayaan 95%. Hasil analisis menunjukkan terdapat hubungan antara kebiasaan sarapan dengan tingkat kebugaran jasmani (p=0.023), serta adanya hubungan antara status gizi dengan tingkat kebugaran jasmani (p=0.000). Tidak terdapat hubungan antara jenis kelamin (p=0.682), usia (p=0.021), penyakit kardiovaskular respirasi (p=0.781) dengan tingkat kebugaran jasmani. Hasil analisis multivariat dengan uji regresi logistik hubungan status gizi (p= 0.000) dengan tingkat kebugaran jasmani memiliki hubungan yang lebih besar dibandingkan dengan kebiasaan sarapan (p= 0.011). Status gizi dapat mempengaruhi 11,9% dari kebugaran jasmani siswa dalam penelitian ini. Kata kunci : Kebugaran Jasmani, Kebiasaan Sarapan, Status Gizi, Usia Sekolah Dasar Abstract Globally, linear growth failure is the most common form of childhood malnutrition, with around In Indonesia there are 40% of children who skip breakfast and it can reduce their physical activity. This lack of physical activity will decrease physical fitness, thus someone will be easily tired and non-optimal doing their daily activities. This research aimed to find out the correlation between breakfast habits and physical fitness levels among elementary school-age children at Budya Wacana Elementary School Yogyakarta. The study used cross sectional method and total sampling technique, with 157 students come from IV, V, and VI grades as the subjects. The data were collected using a breakfast questionnaire, as well as physical fitness level with medium distance running (1000 meters). Spearman Rank was used for bivariate analysis, with a confidence level of 95%. The results showed that there was a correlation between breakfast habits and nutritional status with physical fitness level in about p = 0.023 and  p = 0.000, respectively. Moreover, there was no correlation between gender (p = 0.682), age (p = 0.021), cardiovascular respiration disease (p = 0.781) with physical fitness level. From the results of multivariate analysis with logistic regression test the nutritional status has a greater correlation (p = 0.000) with physical fitness level than breakfast habits","PeriodicalId":31551,"journal":{"name":"Indonesian Journal of Human Nutrition","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84870328","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}

{"title":"Ibu Berpendidikan Rendah Cenderung Memiliki Anak Lebih Kurus Dibandingkan Ibu dengan Pendidikan Tinggi","authors":"Dudung Angkasa, Nadiyah Nadiyah","doi":"10.21776/UB.IJHN.2019.006.01.6","DOIUrl":"https://doi.org/10.21776/UB.IJHN.2019.006.01.6","url":null,"abstract":"Penguatan pendidikan merupakan salah satu upaya intervensi gizi sensitif yang dapat  mengatasi masalah gizi dan kesehatan (GK -0,149) lebih rendah dibandingkan anak dari ibu berpendidikan > 9 tahun. Tingkat pendidikan ibu berhubungan dengan GK -0.149) lower BAZ z-score than children with mother educational level > 9 years. Maternal educational level is  associated with school children nutritional status. An increase in women's education levels becomes a sensitive intervention to prevent child nutrition problems in rural areas. Keywords: education, maternal, school children, nutritional status, rural setting","PeriodicalId":31551,"journal":{"name":"Indonesian Journal of Human Nutrition","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84663994","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}

{"title":"Jus Jambu Merah dan Jeruk Siam Menurunkan Trigliserida pada Wanita Dislipidemia","authors":"Annisaa Catur Pekerti, Fuadiyah Nila Kurniasari, I. Kusumastuty","doi":"10.21776/UB.IJHN.2019.006.01.1","DOIUrl":"https://doi.org/10.21776/UB.IJHN.2019.006.01.1","url":null,"abstract":"Dislipidemia merupakan salah satu faktor risiko dari penyakit degeneratif. Salah satu terapi non farmakologi untuk menangani dislipidemia adalah mengonsumsi makanan tinggi serat. Buah jambu dan jeruk siam merupakan bahan makanan tinggi serat yang dapat menurunkan trigliserida. Penelitian ini bertujuan untuk mengetahui perbedaan kadar trigliserida wanita dengan dislipidemia yang diberikan jus jambu merah dan jeruk siam dibanding kelompok kontrol. Penelitian ini merupakan studi quasi experimental menggunakan desain pre-post test control group design yang dilakukan terhadap pasien dislipidemia wanita usia 50-57 tahun di Puskesmas Cisadea Kota Malang. Responden dipilih secara non probability sampling yang dibagi dalam dua kelompok yaitu kelompok kontrol (n=16) yang hanya diberi konseling gizi dan kelompok perlakuan (n=16) yang diberi konseling gizi serta jus jambu  merah yang dibuat dari 273 g buah dan 1 buah jeruk siam (130 g) dengan kandungan serat 21,5 g selama 14 hari. Hasil penelitian menunjukkan terdapat penurunan trigliserida antara sebelum dan sesudah perlakuan (dari 221,56 ± 60,02 mg/dl menjadi 194,93 ± 50,23  mg/dl dengan p=0,005). Kesimpulan terdapat perbedaan kadar trigliserida yang signifikan sebelum dan sesudah perlakuan selama 14 hari pada kelompok perlakuan. Kata kunci : dislipidemia, trigliserida, jus jambu merah, buah jeruk siam Abstract Dyslipidemia is a risk factor of degenerative diseases. One of the non-pharmacological therapies to treat dyslipidemia is to consume foods high in fiber. Guava and Mandarin orange are high fiber foods that can reduce triglycerides. This study aims to determine differences in triglyceride levels of women with dyslipidemia given red guava juice and orange fruit compared to the control group. This study was a quasi-experimental study using a pre-test post-test control group design conducted on female patients with dyslipidemia aged 50-57 years at Cisadea Health Center in Malang, East Java. Respondents were selected using a non-probability sampling and divided into two groups, namely the control group (n=16) who were given nutritional counseling and the treatment group (n=16) who were given nutritional counseling and guava juice made from 273 g of guava and 1 orange fruit (130 g) containing a fiber content of 21.5 g for 14 days. The results showed a decrease in triglycerides between before and after treatment (from 221.56±60.02 mg/dl to 194.93±50.23 mg/dl with p=0 . 005). In short, there were significant differences in triglyceride levels before and after 14 days in the treatment group. Keywords: dyslipidemia, triglyceride, guava juice, mandarin orange","PeriodicalId":31551,"journal":{"name":"Indonesian Journal of Human Nutrition","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90652537","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}

{"title":"Hubungan antara Tingkat Asupan Vitamin A, Zinc, dan Polyunsaturated Fatty Acid (PUFA) dengan Kejadian Diare Balita","authors":"Arisanty Nur Setia Restuti, Yeyen Annisa Fitri","doi":"10.21776/UB.IJHN.2019.006.01.4","DOIUrl":"https://doi.org/10.21776/UB.IJHN.2019.006.01.4","url":null,"abstract":"Pemberian suplementasi zat gizi mikro (vitamin A, zinc dan PUFA) dapat mempercepat proses penyembuhan diare pada anak, akan tetapi belum diketahui apakah defisiensi asupan zat gizi mikro tersebut dapat meningkatkan resiko kejadian diare pada anak. Zat gizi mikro tersebut melindungi dari infeksi yang menyebabkan diare. Tujuan dari penelitian ini yaitu mengetahui hubungan tingkat asupan Vitamin A, Zinc , dan PUFA terhadap kejadian diare balita usia 6-24 bulan. Desain penelitian yaitu survei analitik dengan rancangan cross sectional . Populasi balita usia 6-24 bulan dengan jumlah sampel 100 balita. Pengumpulan data menggunakan kuesioner diare dan wawancara recall 1 x 24 jam sebanyak 3 kali. Analisis statistik menggunakan SPSS 16.0 for Windows dengan uji Korelasi Chi Square dan Gamma Test. Hasil penelitian menunjukkan terdapat hubungan signifikan antara kejadian diare dengan tingkat asupan Vitamin A (p=0,000), Zinc (p=0,012), PUFA (0,007). Kesimpulan yaitu terdapat hubungan antara tingkat asupan Vitamin A, Zinc , PUFA terhadap kejadian diare pada balita usia 6-24 bulan. Kata kunci : Balita, Diare , Polyunsaturated Fatty Acid , Vitamin A, Zinc Abstract Micronutrient Supplementation (Vitamin A, Zinc, And PUFA) can accelerate the healing process of diarrhea in children, but until recently whether deficiencies in micronutrient (vitamin A, zinc, and PUFA) intake can increase the risk of diarrhea in children has not been known. These micronutrients protect against infections that cause diarrhea. The purpose of this study was to determine the relation between Vitamin A, Zinc, and PUFA intake levels and the diarrhea incidence in infants aged 6-24 months. This research was an analytical survey with a cross-sectional design. The population was 6-24 months infants with a sample of 100 infants. Data collection was using diarrhea questionnaire and recall interviews 1 x 24 hours for three times. Statistical analysis was using SPSS 16.0 for Windows with Chi-Square Correlation and Gamma Test. The results showed a significant relationship between diarrhea and the level of Vitamin A intake (p = 0.000), Zinc (p = 0.012), PUFA (0.007). In short, there is a relationship between the level of Vitamin A, Zinc, and PUFA intake on the incidence of diarrhea among infants aged 6-24 months. Keywords : infants, diarrhea, Polyunsaturated Fatty Acid, Vitamin A, Zinc.","PeriodicalId":31551,"journal":{"name":"Indonesian Journal of Human Nutrition","volume":"56 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82113336","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}

{"title":"Efektivitas Veggie-Fruit Dart Game terhadap Konsumsi Sayur dan Buah pada Siswa SDN Duri Kepa 05 PG","authors":"Syiva Nurul Faridah, Laras Sitoayu, Rachmanida Nuzrina","doi":"10.21776/UB.IJHN.2019.006.01.3","DOIUrl":"https://doi.org/10.21776/UB.IJHN.2019.006.01.3","url":null,"abstract":"Konsumsi sayur dan buah anak usia sekolah masih kurang dari yang dianjurkan. Rendahnya konsumsi sayur dan buah tersebut dapat diakibatkan oleh pengetahuan yang kurang mengenai pentingnya konsumsi sayur dan buah.  Tujuan penelitian ini untuk mengetahui efektivitas media Veggie-Fruit Dart Game terhadap konsumsi sayur dan buah siswa/i kelas V SDN Duri Kepa 05 PG Jakarta Barat. Jenis penelitian ini adalah Quasi Experimental dengan rancangan penelitian Pretest-Posttest Non-Equivalent Control Goup Design . Penelitian dilaksanakan pada bulan November 2018 – Januari 2019 dengan sampel sebanyak 71 siswa, 35 siswa pada kelompok perlakuan dan 36 siswa pada kelompok kontrol. Analisis data menggunakan uji Wilcoxon dan Independent Sample T-test . Hasil pada kelompok perlakuan didapatkan adanya pengaruh media Veggie-Fruit Dart Game terhadap konsumsi sayur dan buah (p≤0,05). Pada kelompok kontrol didapatkan tidak ada pengaruh yang signifikan media poster terhadap konsumsi sayur dan buah (p≥0,05). Terdapat perbedaan yang signifikan pada konsumsi sayur dan buah (p≤0,05) antara kelompok perlakuan dengan kelompok kontrol. Media Veggie-Fruit Dart Game efektif meningkatkan konsumsi sayur dan buah pada siswa. Kata kunci : Konsumsi, Veggie-Fruit Dart Game, Poster Abstract Vegetable and fruit consumption among school-age children is still less than the recommendation. Lack of knowledge about the importance of vegetable and fruit consumption might cause this low consumption of vegetables and fruits in school-age children. This study aimed to find the effect of Veggie-Fruit Dart Game on vegetable and fruit consumption in fifth-grade students of SDN Duri Kepa 05 PG West Jakarta. This research was a Quasi-Experimental with Pretest-Posttest Non-Equivalent Control Group Design. The study was conducted in November 2018 – January 2019 with a sample of 71 students, 35 students in the treatment group and 36 students in the control group.  The data analysis was using Wilcoxon and Independent Sample T-test. The results in the treatment group showed that there was an influence of Veggie-Fruit Dart Game media on the vegetable and fruit consumption (p≤0.05). In the control group, there was no significant effect of poster media on the vegetable and fruit consumption (p≥0.05). There were significant differences in the vegetable and fruit consumption (p≤0.05) between the treatment and the control group. This study concluded that Veggie-Fruit Dart Game effectively improves the vegetable and fruit consumption among students. Keywords: Consumption, Veggie-Fruit Dart Game, Poster","PeriodicalId":31551,"journal":{"name":"Indonesian Journal of Human Nutrition","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81947758","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}