Nutriology : Jurnal Pangan,Gizi,Kesehatan最新文献

{"title":"Pengaruh Pengetahuan, Sikap, Dan Peran Tenaga Kesehatan Terhadap Pemberian Vitamin A","authors":"M. Z. Al-Fariqi, D. Setiawan","doi":"10.30812/nutriology.v1i2.976","DOIUrl":"https://doi.org/10.30812/nutriology.v1i2.976","url":null,"abstract":"Salah satu vitamin yang larut dalam lemak atau minyak adalah vitamin A. Vitamin A merupakan zat gizi yang penting (essensial) bagi tubuh manusia, karena Vitamin A berfungsi untuk membantu pembentukan jaringan tubuh dan tulang, meningkatkan penglihatan dan ketajaman mata, memelihara kesehatan kulit dan rambut, meningkatkan kekebalan tubuh, memproteksi jantung, anti kanker dan katarak, pertumbuhan dan reproduksi. Tujuan penelitian ini untuk mengetahui pengaruh pengetahuan, sikap, dan peran tenaga kesehatan terhadap pemberian vitamin A. Rancangan penelitian ini deskriptif analitik dengan cara pendekatan secara cross sectional, sample dalam penelitian ini adalah 90 orang ibu yang mempunyai balita di wilayah kerja Puskesmas Sakra. Cara pengumpulan data yang digunakan adalah dengan sampel random sampling dan menggunakan kuesioner. Hasil penelitian ini menunjukkan bahwa terdapat pengaruh antara pengetahuan (p= 0,04), sikap (p= 0,037), dan peran tenaga kesehatan (p= 0,04) terhadap pemberian vitamin. Analisa data yang digunakan dengan uji chi square.Berdasarkan hasil penelitian maka dapat diambil kesimpulan bahwa pengetahuan, sikap, dan peran tenaga kesehatan merupakan beberapa faktor yang mempengaruhi pemberian vitamin A di wilayah kerja Puskesmas Sakra. Peneliti menyarankan bagi tenaga kesehatan perlu melakukan penyuluhan akan pentingnya pemberian vitamin A.","PeriodicalId":403046,"journal":{"name":"Nutriology : Jurnal Pangan,Gizi,Kesehatan","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133333962","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 Fe, Kadar Hb Dan Vo2Maks pada Atlet Sepakbola di Kabupaten Sleman Yogyakarta","authors":"Yanita Listianasari","doi":"10.30812/nutriology.v1i2.843","DOIUrl":"https://doi.org/10.30812/nutriology.v1i2.843","url":null,"abstract":"Asupan gizi yang terkait dengan olahraga diperlukan untuk mempertahankan kebugaran dan meningkatkan prestasi atlet. Akhir-akhir ini prestasi sepakbola Indonesia sedang menurun karena tidak adanya prestasi yang membanggakan dalam sepakbola Indonesia. Banyak atlet PS Sleman yang kurang disiplin tentang makan, misalnya tidak makan sebelum berlatih di lapangan, sehingga menjadi lemas, cepat lelah dan akan berpengaruh terhadap performance. Tujuan penelitian ini adalah menganalisis hubungan asupan Fe dengan Kadar Hb dan VO2Maks pada atlet sepakbola. Jenis penelitian ini merupakan penelitian observasional dengan desain cross sectional. Subjek dalam penelitian ini adalah semua atlet sepak bola PS Sleman yang berjumlah 37 orang. Pengumpulan data diperoleh dari recall 24 jam untuk mengetahui asupan Fe, pengukuran kadar Hb dengan metode cyanmethemoglobin dan pengukuran VO2Maks dengan metode tes lari multitahap. Data diolah dan dianalisis secara deskriptif analitik menggunakan uji korelasi product moment. Hasil penelitian menunjukkan tidak ada hubungan yang bermakna antara asupan Fe dengan kadar Hb (p=0,326). Tidak ada hubungan yang bermakna antara kadar Hb dengan VO2Maks (p0,071=).","PeriodicalId":403046,"journal":{"name":"Nutriology : Jurnal Pangan,Gizi,Kesehatan","volume":"76 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124793923","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":"Gambaran Konsumsi Makanan Fungsional dan Konsumsi Herbal pada Pasien Rawat Jalan Lansia di Rsud Berkah Pandeglang","authors":"Luh Desi Puspareni, Sofia Wardhani, A. Fauziah","doi":"10.30812/NUTRIOLOGY.V1I1.728","DOIUrl":"https://doi.org/10.30812/NUTRIOLOGY.V1I1.728","url":null,"abstract":"Elderly was vulnerable to has diseases due to decreased physiological function of the body. In addition to medical and pharmacological therapies, the consumption of functional and herbal foods is an alternative or complementary choice for recovery. This research was an observational analytic study with a quantitative descriptive design with a total of 38 respondents. The results showed that respondents consumed functional foods with fruits, consumed 1-2 times a week, consumption duration of more than 1 year, consumed with the aim of curing the disease, and the main source of information came from the community or hereditary beliefs. Respondents consume herbs as complementary medicine. The types of herbs that are consumed the most are rhizomes, consumed 1-3 times a day, more than 1 year duration, and herbal related information obtained from the community or hereditary beliefs. These functional and herbal foods generally contain antioxidants and other compounds that have anti-inflammatory activity.","PeriodicalId":403046,"journal":{"name":"Nutriology : Jurnal Pangan,Gizi,Kesehatan","volume":"144 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114788572","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 Asupan Natrium dengan Kejadian Hipertensi di Posyandu Lansia Desa Tegowangi Kecamatan Plemahan Kabupaten Kediri","authors":"Dwi Reka Aprilliyanti, F. Budiman","doi":"10.30812/NUTRIOLOGY.V1I1.729","DOIUrl":"https://doi.org/10.30812/NUTRIOLOGY.V1I1.729","url":null,"abstract":"Adequate intake of sodium but causes hypertension in the elderly this is because basically elderly have a history of hypertension. Effect of Sodium intake on the occurrence of hypertension occurs through increased plasma volume, cardiac output, and blood pressure. Excessive consumption of Sodium causes the concentration of Sodium in the extracellular fluid to increase.  To normalize it, the intracellular fluid is pulled out, so that the extracellular fluid increases. Increased extracellular fluid increases blood volume. Analyzing Relationship of Sodium Intake with Hypertension Incidence at Elderly Posyandu Tegowangi village Plemahan Sub-district of Kediri. The study was conducted at Elderly Posyandu addresses Tegowangi district of Plemahan Kediri Regency. Sample using random sampling. Research subjects were elderly who had high blood pressure. There was no significant relationship between sodium intake with hypertension ( 0.895 > 0.05 ) in Posyandu Lansia Tegowangi, Plemahan sub-district of Kediri. Because of other factors tha can affect the occurrence of hypertension in elderly. There is no Relationship of Sodium Intake with Hypertension Incidence at Elderly Posyandu Tegowangi village Plemahan Sub-district of Kediri. There needs to be counseling conducted posyandu about factors causing hypertension and foods high in sodium, to prevent the occurrence of hypertension in elderly.","PeriodicalId":403046,"journal":{"name":"Nutriology : Jurnal Pangan,Gizi,Kesehatan","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114807099","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":"Pengaruh Frekuensi Penggorengan dan Penambahan Sari Mengkudu (Morindacitrifolia) terhadap Jumlah Asam Lemak Trans pada Minyak Jelantah","authors":"Baiq Fitria Rahmiati, M. T. Jauhari, Junendri Ardian, Quratul Aini","doi":"10.30812/NUTRIOLOGY.V1I1.732","DOIUrl":"https://doi.org/10.30812/NUTRIOLOGY.V1I1.732","url":null,"abstract":"The development of various degenerative diseases is very rapid. Degenerative disease is a medical term to describe a disease that arises as a result of the deterioration of the function of the body's cells from a normal state that becomes worse or the level of cell activity in the body decreases.Degenerative disease was caused by over consuming high trans fatty acid that exist in fried foods with reused cooking oil. The cooking oil that used to fry food repeatedly contained high trans fatty acid. Noni fruits contained antioxidant which can prevent formation of trans fatty acid by obstructing oxidation reaction. . The objective of this research was to determine the effect of fried frequency and noni juice addition in the amount of trans fatty acid optimally. This research used Randomized Experimental Design Split Plot 4x5x2. Treatments applied were addition of noni juice in various volume (0 ml, 45 ml, 50 ml, 55 ml), and frying frequency of cooking oil (G1, G2, G3, G4, G5). The result of this research were frying frequency affect the increase of trans fatty acid (p=0.000) and the addition of noni juice affect the decrease of trans fatty acid (p=0.005) but interaction between frying frequency and addition of noni juice did not affect the amount of trans fatty acids (p=0.71).  Volume of noni juice which can reduced trans fatty acid optimally is 55 ml of noni juice in second frying. In conclusion, the amount of trans fatty acid affected by frying frequency and addition of noni juice.","PeriodicalId":403046,"journal":{"name":"Nutriology : Jurnal Pangan,Gizi,Kesehatan","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129901068","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":"Pengaruh Pemberian Formula Tepung Tempe sebagai Bahan Substitusi pada Formula Enteral Rendah Lemak (Hospital Made) Terhadap Kadar Ldl dan Hdl Darah Tikus (Rattus Novergicus) dengan Diet Aterogenik","authors":"M. Loaloka, Maria Goreti Pantaleon","doi":"10.30812/NUTRIOLOGY.V1I1.731","DOIUrl":"https://doi.org/10.30812/NUTRIOLOGY.V1I1.731","url":null,"abstract":"Tempe flour is one of food material that contains high protein biovability value and high potential in preventing coronary heart disease by decreasing the cholesterol content. Tempe has hypocholesterol effect that able to inhibit the cholesterol absorption. Beside that, tempe contains strong antioxidant that able to protect LDL oxidation. The research aimed at knowing the influence of tempe flour giving as substitution material at low fat enteral formula (hospital made) toward the increase of LDL content and the decrease of HDL content at male rate of wistar norvegiccus strain that given atherogenic diet. The research was laboratory experimental in nature with complete design with 4 repetition for each treatment stages. The measured variables included independent variables, that is enteral formula giving at hospital that consist of 6 treatment stages, that is (Po) Standard diet, (P1) Atherogenic diet, (P2) Standard Diet + Hospital Enteral Formula, (P3) Standard Diet + Enteral formula of Tempe Flour Substitution, (P4) Atherogenic diet + Hospital Enteral Formula, (P5) Atherogenic Diet + Enteral formula of Tempe Flour Substitution and the dependent variables were LDL and HDL. The results showed that the highest cholesterol serum content in average at treatment group without tempe flour giving (P4) was 199±8.14; while the lowest at the treatment with tempe flour giving (P3) was 18.2±6.65. The highest HDL cholesterol serum content in average was 78.9±2.18 while the lowest at treatment (P1) Atheroganic Diet was 26.5±3.57. The statistical test showed there was significant content differences between LDL and HDL at teach treatment (P =0.000). The body weight measurement of he initial sample from all treatment was homogenous (P = 0.052), then after the treatment finished produced different body weight average (P =0.000), where the difference at the treatment group with tempe flour. Each intake of nutrient (energy, protein, fat, and carbohydrate) at all treatments have differences, that is (P =0.000) The conclusion of the research was the tempe flour with atherogenic diet able to decrease the LDL oxidation that showed by the LDL cholesterol serum and the high HDL content. The giving of the flour able to prevent the LDL cholesterol serum content, prevent the HDL cholesterol serum decrease and able to inhibit the rat body weight significantly.","PeriodicalId":403046,"journal":{"name":"Nutriology : Jurnal Pangan,Gizi,Kesehatan","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127998843","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":"Pengaruh Pemberian Jus Jambu Biji Merah terhadap Penurunan Kadar Ldl (Low Density Lipoprotein) dan Kolesterol Total","authors":"Junendri Ardian, M. T. Jauhari, Baiq Fitria Rahmiati","doi":"10.30812/NUTRIOLOGY.V1I1.733","DOIUrl":"https://doi.org/10.30812/NUTRIOLOGY.V1I1.733","url":null,"abstract":"Objective: The purpose of this research is analyzing the influence’s of guava juice intake for LDL’s levels and cholestrol’s total at the age of 40 – 70 years old.Method: Kind of this research is True Experimental researchs with Pre and Post Test Control Group designs. Populations in this research are 20 housewifes with hypercholesterolmia and separated into two groups, the first group is guava juice’s intervention group, and the second is control group with mineral water’s intervention.Results: The result in this research shows that guava juice’s has intake for LDL’s levels and cholestrol’s total at the age of 40 – 70 years old. The test that used for the research is Paired T Test. Cholesterol total levels for guava juice’s intervention has decreased significantly as much as 13,4 mg/dl (with p<0,05) and LDL’s levels has decreased significantly 14,4 mg/dl(with p<0,05). While for the control group cholesterol total levels has increased 6,8 mg/dl but it doen’t mean (with p>0,05) and LDL’s levels has increased too as much as 13,0 mg/dl but it didn’t mean (with p>0,05).Conclusion:Total cholesterol levels in distributioning guava juice  decrease significantly  13.4 mg / dl (p <0.05) and LDL levels decreased significantly 14.4 mg / dl (p <0.05). Whereas in the control group total cholesterol levels increased 6.8 mg / dl but were not significant (p> 0.05) and LDL levels increased 13.0 mg / dl but were not significant (p> 0.05).","PeriodicalId":403046,"journal":{"name":"Nutriology : Jurnal Pangan,Gizi,Kesehatan","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129583170","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}