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PENGARUH PENAMBAHAN EKSTRAK KAYU SECANG DAN EKSTRAK DAUN STEVIA TERHADAP AKTIVITAS ANTIOKSIDAN DAN KADAR GULA TOTAL PADA YOGHURT SEBAGAI ALTERNATIF MINUMAN BAGI PENDERITA DIABETES MELITUS TIPE 2 Umami, Chomsatun; Afifah, Diana Nur
Journal of Nutrition College Vol 4, No 4 (2015): Oktober 2015
Publisher : Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (243.041 KB)

Abstract

Latar Belakang: Penatalaksanaan diet diabetes melitus tipe 2 dapat dilakukan dengan meningkatkan asupan antioksidan serta memperhatikan jumlah dan jenis karbohidrat yang dikonsumsi terutama asupan gula sederhana. Yoghurt, ekstrak kayu secang, dan ekstrak daun stevia merupakan bahan alami tinggi antioksidan dan rendah gula total yang dapat dijadikan pangan fungsional sebagai alternatif minuman untuk penderita DM tipe 2.Tujuan: Menganalisis pengaruh penambahan ekstrak kayu secang dan ekstrak daun stevia pada yoghurt terhadap aktivitas antioksidan, gula total dan sifat organoleptik yang meliputi warna, aroma, dan rasa yoghurt.Metode: Merupakan penelitian eksperimental rancangan acak lengkap dua faktorial yaitu penambahan ekstrak kayu secang (0%; 0,25% dan 0,5 %) dan ekstrak daun stevia (0% dan 0,25%) pada yoghurt. Analisis statistik untuk aktivitas antioksidan dan gula total menggunakan uji One Way ANOVA dilanjutkan uji Tukey, sedangkan analisis organoleptik menggunakan uji FriedmanTest dilanjutkan uji Wilcoxon.Hasil: Yoghurt dengan kombinasi penambahan ekstrak kayu secang 0,25% dan ekstrak daun stevia 0,25% paling disukai panelis untuk parameter warna, aroma dan rasa. Minuman ini memiliki aktivitas antioksidan 36,55%; dan kadar gula total 4,94%. Simpulan: Penambahan ekstrak kayu secang dan ekstrak daun stevia pada yoghurt dapat meningkatkan aktivitas antioksidan dan organoleptik produk secara signifikan sehingga minuma ini dapat dijadikan salah satu alternatif pilihan bagi diabetes mellitus tipe 2. Meskipun kadar gula total meningkat ketika esktrak daun stevia ditambahkan pada yoghurt akan tetapi masih dalam batas aman untuk konsumsi pasien diabetes elitus tipe 2.
PENGARUH PENAMBAHAN EKSTRAK KAYU SECANG DAN EKSTRAK DAUN STEVIA TERHADAP AKTIVITAS ANTIOKSIDAN DAN KADAR GULA TOTAL PADA YOGHURT SEBAGAI ALTERNATIF MINUMAN BAGI PENDERITA DIABETES MELITUS TIPE 2 Umami, Chomsatun; Afifah, Diana Nur
Journal of Nutrition College Vol 4, No 4 (2015): (Oktober 2015)
Publisher : Program Studi ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (243.041 KB)

Abstract

Latar Belakang: Penatalaksanaan diet diabetes melitus tipe 2 dapat dilakukan dengan meningkatkan asupan antioksidan serta memperhatikan jumlah dan jenis karbohidrat yang dikonsumsi terutama asupan gula sederhana. Yoghurt, ekstrak kayu secang, dan ekstrak daun stevia merupakan bahan alami tinggi antioksidan dan rendah gula total yang dapat dijadikan pangan fungsional sebagai alternatif minuman untuk penderita DM tipe 2.Tujuan: Menganalisis pengaruh penambahan ekstrak kayu secang dan ekstrak daun stevia pada yoghurt terhadap aktivitas antioksidan, gula total dan sifat organoleptik yang meliputi warna, aroma, dan rasa yoghurt.Metode: Merupakan penelitian eksperimental rancangan acak lengkap dua faktorial yaitu penambahan ekstrak kayu secang (0%; 0,25% dan 0,5 %) dan ekstrak daun stevia (0% dan 0,25%) pada yoghurt. Analisis statistik untuk aktivitas antioksidan dan gula total menggunakan uji One Way ANOVA dilanjutkan uji Tukey, sedangkan analisis organoleptik menggunakan uji FriedmanTest dilanjutkan uji Wilcoxon.Hasil: Yoghurt dengan kombinasi penambahan ekstrak kayu secang 0,25% dan ekstrak daun stevia 0,25% paling disukai panelis untuk parameter warna, aroma dan rasa. Minuman ini memiliki aktivitas antioksidan 36,55%; dan kadar gula total 4,94%. Simpulan: Penambahan ekstrak kayu secang dan ekstrak daun stevia pada yoghurt dapat meningkatkan aktivitas antioksidan dan organoleptik produk secara signifikan sehingga minuma ini dapat dijadikan salah satu alternatif pilihan bagi diabetes mellitus tipe 2. Meskipun kadar gula total meningkat ketika esktrak daun stevia ditambahkan pada yoghurt akan tetapi masih dalam batas aman untuk konsumsi pasien diabetes elitus tipe 2.
KADAR PROTEIN, NILAI CERNA PROTEIN IN VITRO DAN TINGKAT KESUKAAN KUE KERING KOMPLEMENTASI TEPUNG JAGUNG DAN TEPUNG KACANG MERAH SEBAGAI MAKANAN TAMBAHAN ANAK GIZI KURANG Annisaa’ L.F, Ana; Afifah, Diana Nur
Journal of Nutrition College Vol 4, No 4 (2015): (Oktober 2015)
Publisher : Program Studi ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (386.461 KB)

Abstract

Latar Belakang : Gizi kurang masih menjadi persoalan di Indonesia. Anak yang mengalami gizi kurang akan menghambat perkembangan dan pertumbuhannya. Jagung mengandung asam amino lisin yang rendah dan tinggi metionin, sedangkan kacang merah mempunyai kekurangan asam amino metionin dan tinggi lisin. Bila keduanya dicampur, maka kekurangan lisin pada jagung dan metionin pada kacang merah akan tercukupi. Pembuatan kue kering dari tepung jagung dan tepung kacang merah diharapkan dapat meningkatkan kandungan protein dan mutu proteinnya untuk memenuhi kebutuhan protein anak gizi kurang. Tujuan : Menganalisis kadar protein, nilai cerna protein, dan uji organoleptik kue kering dengan campuran tepung jagung dan tepung kacang merah. Metode : Merupakan penelitian dengan rancangan acak lengkap satu faktor, yaitu dengan perbandingan tepung jagung dan tepung kacang merah 93 gram : 7 gram, 62 gram : 38 gram, 37 gram : 63 gram, 56 gram : 44 gram dan kontrol(tanpa campuran tepung jagung dan tepung kacang merah) pada kue kering untuk mengetahui kadar protein, nilai cerna protein in vitro, dan uji organoleptik. Data kadar protein, dan nilai cerna protein  dianalisis menggunakan One Way ANOVA dilanjutkan uji Tukey, sedangkan tingkat kesukaan dianalisis menggunakan uji Friedme. Hasil : Campuran tepung jagung dan tepung kacang merah pada kue kering  meningkatkan protein dan nilai cerna protein secara bermakna. Kadar protein tertinggi pada kue kering dengan campuran tepung jagung dan tepung kacang merah 37 gram : 63 gram yaitu 15,62% / 100 gram. Nilai cerna protein in vitro tertinggi pada kue kering dengan campuran tepung jagung dan tepung kacang merah 37 gram : 63 gram yaitu 55,97% / 100 gram. Campuran tepung kacang merah terbanyak menurunkan tingkat kesukaan terhadap rasa, aroma, warna, dan tekstur.Simpulan : Semakin banyak kadar tepung kacang merah meningkatkan kadar protein dan nilai cerna protein secara signifikan, dan  menurunkan tingkat kesukaan terhadap rasa, aroma, warna, dan tekstur.
Food Origin Fibrinolytic Enzyme With Multiple Actions Stephani, Laurentia; Tjandrawinata, Raymond Rubianto; Afifah, Diana Nur; Lim, Yanti; Ismaya, Wangsa Tirta; Suhartono, Maggy Thenawidjaja
HAYATI Journal of Biosciences Vol 24, No 3 (2017): July 2017
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (919.422 KB) | DOI: 10.4308/hjb.24.3.124

Abstract

Many health related problems such as cardiovascular diseases are associated with the formation of excessive clot in the blood (thrombus). Approaches in cardiovascular disease treatment are preventing the formation or removing the thrombus. The present thrombolytic agents can be classified as plasminogen activators, fibrinolytic enzyme which directly degrades fibrinogen or fibrin and heparin type which act as thrombin inhibitor. Recently, microbial fibrinolytic enzymes of food origin receive more attention that leads to escalating efforts to explore traditional fermented foods as the natural sources. We have successfully isolated microorganism from Indonesian fermented soybean tofu dregs “Oncom” that secretes fibrinolytic enzyme. The microorganism identified as Stenotrophomonas sp. is unique because most of the reported fibrinolytic microorganism belongs to Bacillus sp. This isolate was found to produce extracellular fibrinolytic enzyme which could degrade fibrinogen and fibrin directly as determined by fibrinogen zymography and fibrin plate methods. More importantly, the 30-kD purified enzymes was found to demonstrate not only fibrin and fibrinogen degradation capabilities, but also acted as thrombin inhibitor as determined using specific substrates for thrombin. This is the first report of a fibrinolytic enzyme that demonstrates additional synergistic activities. This finding accentuates the importance of further development of the enzyme into a powerful agent to treat the thrombus-related disease effectively.
Pemberian kecambah kacang kedelai terhadap kadar malondialdehid (MDA) dan superoxide dismutase (SOD) tikus Sprague Dawley hiperkolesterolemia Setiawan, Denny Indra; Tjahyono, Kusmiyati; Afifah, Diana Nur
Jurnal Gizi Klinik Indonesia Vol 13, No 1 (2016): Juli
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, Fakultas Kedokteran UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.22815

Abstract

Background: Consumption of foods high in fat that happens in society can cause free radicals and trigger oxidative stress that results in the accumulation of fat cells in the adipose, cells damage and even cells death. An antioxidant activity that originates from food in the body, depends on the number of substances that can be absorbed and used to metabolism process. The selection of groceries that right can be alternatives management in hyperlipidemia. Soybean sprouts have properties that neutralize free radicals cause hyperlipidemia and cardiovascular diseases because it is an antioxidant compound. Objective: The aim of this study was to determine the effect of soybean sprouts (Glycine Max) to levels of MDA and levels of SOD of male Sprague-Dawley rats. Method: Research laboratory tests design post only controlled group design. The sample was 30 tailed rat Rattus norvegicus species Sprague Dawley. The rat 8-10 weeks and samples to be divided into 5 group. Group 1 was normal rat without treatment; groups II are hypercholesterolemic rat without treatment; groups III are hypercholesterolemic rat with treatment sprouts soybeans 0,53 g; group IV are hypercholesterolemic rat with treatment sprouts soybeans 1,06 g; the group V are hypercholesterolemic rat with treatment sprouts soybeans 2,12 g and all groups are treatment for 4 week. Results: After four weeks of treatment, decline MDA levels in the hypercholesterolemic rat. Doses the provision of sprouts soybean 2,12 g/day is dosed most effective shown the significant differences (p<0.05) between the treatment group first to the treatment third group. Statistical analysis to SOD levels show differences meaningful in all the treatment group (p<0.05). Doses the provision of sprouts soybean 2,12 g/day proven effective against elevated levels of sod who demonstrated the significant differences (p=0,004) between the treatment group 1 (X1) to the treatment group 3 (X3). Conclusion: Doses sprouts 2,12 g is dosed optimal in preventing elevated levels of MDA and help improve levels of SOD hypercholesterolemic Sprague-Dawley rats.
Pemberian kecambah kacang kedelai terhadap kadar malondialdehid (MDA) dan superoxide dismutase (SOD) tikus Sprague Dawley hiperkolesterolemia Setiawan, Denny Indra; Tjahyono, Kusmiyati; Afifah, Diana Nur
Jurnal Gizi Klinik Indonesia Vol 13, No 1 (2016): Juli
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, Fakultas Kedokteran UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (163.037 KB) | DOI: 10.22146/ijcn.22815

Abstract

Background: Consumption of foods high in fat that happens in society can cause free radicals and trigger oxidative stress that results in the accumulation of fat cells in the adipose, cells damage and even cells death. An antioxidant activity that originates from food in the body, depends on the number of substances that can be absorbed and used to metabolism process. The selection of groceries that right can be alternatives management in hyperlipidemia. Soybean sprouts have properties that neutralize free radicals cause hyperlipidemia and cardiovascular diseases because it is an antioxidant compound. Objective: The aim of this study was to determine the effect of soybean sprouts (Glycine Max) to levels of MDA and levels of SOD of male Sprague-Dawley rats. Method: Research laboratory tests design post only controlled group design. The sample was 30 tailed rat Rattus norvegicus species Sprague Dawley. The rat 8-10 weeks and samples to be divided into 5 group. Group 1 was normal rat without treatment; groups II are hypercholesterolemic rat without treatment; groups III are hypercholesterolemic rat with treatment sprouts soybeans 0,53 g; group IV are hypercholesterolemic rat with treatment sprouts soybeans 1,06 g; the group V are hypercholesterolemic rat with treatment sprouts soybeans 2,12 g and all groups are treatment for 4 week. Results: After four weeks of treatment, decline MDA levels in the hypercholesterolemic rat. Doses the provision of sprouts soybean 2,12 g/day is dosed most effective shown the significant differences (p<0.05) between the treatment group first to the treatment third group. Statistical analysis to SOD levels show differences meaningful in all the treatment group (p<0.05). Doses the provision of sprouts soybean 2,12 g/day proven effective against elevated levels of sod who demonstrated the significant differences (p=0,004) between the treatment group 1 (X1) to the treatment group 3 (X3). Conclusion: Doses sprouts 2,12 g is dosed optimal in preventing elevated levels of MDA and help improve levels of SOD hypercholesterolemic Sprague-Dawley rats.
KADAR PROTEIN, NILAI CERNA PROTEIN IN VITRO DAN TINGKAT KESUKAAN KUE KERING KOMPLEMENTASI TEPUNG JAGUNG DAN TEPUNG KACANG MERAH SEBAGAI MAKANAN TAMBAHAN ANAK GIZI KURANG Annisaa’ L.F, Ana; Afifah, Diana Nur
Journal of Nutrition College Vol 4, No 4 (2015): Oktober 2015
Publisher : Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (386.461 KB)

Abstract

Latar Belakang : Gizi kurang masih menjadi persoalan di Indonesia. Anak yang mengalami gizi kurang akan menghambat perkembangan dan pertumbuhannya. Jagung mengandung asam amino lisin yang rendah dan tinggi metionin, sedangkan kacang merah mempunyai kekurangan asam amino metionin dan tinggi lisin. Bila keduanya dicampur, maka kekurangan lisin pada jagung dan metionin pada kacang merah akan tercukupi. Pembuatan kue kering dari tepung jagung dan tepung kacang merah diharapkan dapat meningkatkan kandungan protein dan mutu proteinnya untuk memenuhi kebutuhan protein anak gizi kurang. Tujuan : Menganalisis kadar protein, nilai cerna protein, dan uji organoleptik kue kering dengan campuran tepung jagung dan tepung kacang merah. Metode : Merupakan penelitian dengan rancangan acak lengkap satu faktor, yaitu dengan perbandingan tepung jagung dan tepung kacang merah 93 gram : 7 gram, 62 gram : 38 gram, 37 gram : 63 gram, 56 gram : 44 gram dan kontrol(tanpa campuran tepung jagung dan tepung kacang merah) pada kue kering untuk mengetahui kadar protein, nilai cerna protein in vitro, dan uji organoleptik. Data kadar protein, dan nilai cerna protein  dianalisis menggunakan One Way ANOVA dilanjutkan uji Tukey, sedangkan tingkat kesukaan dianalisis menggunakan uji Friedme. Hasil : Campuran tepung jagung dan tepung kacang merah pada kue kering  meningkatkan protein dan nilai cerna protein secara bermakna. Kadar protein tertinggi pada kue kering dengan campuran tepung jagung dan tepung kacang merah 37 gram : 63 gram yaitu 15,62% / 100 gram. Nilai cerna protein in vitro tertinggi pada kue kering dengan campuran tepung jagung dan tepung kacang merah 37 gram : 63 gram yaitu 55,97% / 100 gram. Campuran tepung kacang merah terbanyak menurunkan tingkat kesukaan terhadap rasa, aroma, warna, dan tekstur.Simpulan : Semakin banyak kadar tepung kacang merah meningkatkan kadar protein dan nilai cerna protein secara signifikan, dan  menurunkan tingkat kesukaan terhadap rasa, aroma, warna, dan tekstur.
Sensitivitas dan spesifisitas food consumption score dalam mengidentifikasi rawan pangan dengan parameter status gizi balita Firna, Aklesta Leni; Bambang, Azis Nur; Afifah, Diana Nur
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 6, No 2 (2018)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (456.018 KB) | DOI: 10.14710/jgi.6.2.102-108

Abstract

Background : Food consumption score (FCS) was one of indicators to measure the food insecurity that included some elements from food access and food consumption, but the sensitivity was different in each area so it was needed to do the sensitivity and specificity tests with the high precision and accuracy of parameter. Objectives : To do the sensitivity and specificity test of food consumption score to identify the food insecurity with parameter status of toddlers’ nutrition anthropometrically. Methods : Cross sectional study with total subjects 517 toddlers. Status of toddlers’ nutrition was counted according to zscore WHZ, WAZ, and HAZ. The FCS score was counted according to WFP formula.  Results : Sensitivity (Se) and specificity (Sp) FCS test with parameter of WHZ, WAZ, HAZ as followed Se=0 Sp=  ≥ 90%. Conclusion: The cut-off point of FCS that was set by WFP was non-sensitive in identifying the food insecurity with parameter status of toddlers’ nutrition.
Pengaruh pemberian minuman lidah buaya terhadap kadar antioksidan total dan persentase lemak tubuh pada sindrom metabolik Silitonga, Marisi Elizabeth R.; Nugroho HS, K. Heri; Tjahjono, Kusmiyati; Widyastiti, Nyoman Suci; Afifah, Diana Nur
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 7, No 1 (2018)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (478.798 KB) | DOI: 10.14710/jgi.7.1.1-8

Abstract

Background: Metabolic syndrome is related to glucose metabolism disturbance (hyperglycemia), lipid (dyslipidemia), high blood pressure, and central obesity. Metabolic syndrome implicates to heart attack, diabetes mellitus, hypertension, and death. Aloe vera, well known rich of polyphenol and vitamin, has a pharmacological effect to improve insulin resistance, chronic inflammation, and oxidative stress.Objective: To prove the effect of Aloe vera-based drink toward total antioxidant concentration improvement and body fat percentage reduction in metabolic syndrome subjects.Methods: Thus study was pre-post randomized true experimental study with control group design. The subjects were divided by 2 groups, treatment group (n=19) and control group (n=19). Treatment group was given 165 g/d Aloe vera-based drink for 30 days. Both of groups were given nutrition education about metabolic syndrome management. Total antioxidant concentration and body fat percentage were assessed pre-post-test by ABTS and BIA respectively, while food intake and activity were assessed by 24-h recall and GPAQ respectively. Independent t-test and Mann Whitney test were used to compare before and after treatment between control and treatment group.Results: Total antioxidant concentration significantly improved (p=0.00) in treatment group from 1.2 to 2.0 mmol/L, while total antioxidant concentration decreased from 1.4 to 1.3 mmol/L (p=0.074) in this control group. Moreover, there was significant difference of total antioxidant between treatment and control groups in the end of study (p=0.00). Furthermore, body fat percentage was reduced significantly from 32.8 to 32,4 mmol/L (p=0.005) in treatment group, while the reduction of body fat percentage in control group was not significant from 33.1 to 33,4 mmol/L (p=0.100). There was no difference of body fat percentage between two groups after intervention (p=0.358).Conclusion: Aloe vera-based drink improved total antioxidant concentration in metabolic syndrome subjects.
PENGARUH PROPORSI BAHAN TERHADAP DAYA TERIMA AGAR-AGAR DENGAN PENAMBAHAN KULIT JERUK DAN KULIT SEMANGKA Tamimi, Adesta Aulia; Afifah, Diana Nur; Fitranti, Deny Yudi; Dieny, Fillah Fithra
Journal of Nutrition College Vol 8, No 2 (2019): April 2019
Publisher : Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (364.44 KB) | DOI: 10.14710/jnc.v8i2.23813

Abstract

Latar Belakang: Kulit buah jeruk dan semangka mencakup hingga 20-30% dari berat total buah. Jumlah tersebut sering hanya dibuang dan tidak dimanfaatkan lebih lanjut terlepas dari kandungan serat yang tinggi. Kandungan serat tersebut dapat dimanfaatkan dengan penambahan kulit buah jeruk dan semangka ke dalam makanan seperti agar-agar sehingga dapat membantu meningkatkan konsumsi serat. Tujuan: Menganalisis daya terima warna, aroma, rasa, dan tekstur dari agar-agar dengan penambahan kulit semangka dan kulit jeruk dengan proporsi yang berbeda.Metode: Penelitian eksperimental dengan rancangan acak lengkap satu faktor yaitu variasi proporsi kulit semangka dan kulit jeruk dengan 3 taraf perlakuan (0:5, 80:20, 70:30). Penelitian dilakukan dengan uji hedonik terhadap warna, aroma, rasa, dan tekstur subjek penelitian. Uji hedonik dilakukan oleh 38 panelis tidak terlatih. Hasil uji hedonik kemudian dianalisis statistic dengan uji Friedman dan uji lanjut dengan uji Wilcoxon.Hasil: Perbedaan proporsi bahan berpengaruh terhadap daya terima agar-agar dengan penambahan kulit jeruk dan kulit semangka dari segi warna (p=0.000), aroma (p=0.037), dan rasa (p=0.005), tapi tidak berpengaruh terhadap tekstur (p=0.178).Simpulan: Perbedaan proporsi bahan berpengaruh terhadap daya terima agar-agar dengan penambahan kulit jeruk dan kulit semangka. Agar agar dengan penambahan kulit jeruk sebanyak 5% adalah agar-agar yang paling diterima oleh panelis karena memiliki hasil organoleptik yang baik