Yuwono Setiadi, Yuwono
Nutrient Department, Polytechnic Health Ministry of Semarang

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Inulin Gembili Bulbs (Dioscoreaesculenta) application At Sweet Bread Products to Increase Fiber, Physical Properties and level of acceptance

Jurnal Riset Kesehatan Vol 3, No 1 (2014): Januari 2014
Publisher : UPPM Politeknik Kesehatan Kementrian Kesehatan Semarang

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Abstract

This research we increase the amount of fiber in sweet bread and reducing fat, but still tasty, soft. The fiber material used is inulin extracted from gembili tubers which has the similar as fat (mouthfeel). The study was conducted in two stages, introduction stage to obtain formulations of fiber increase and fat reduction, and main research which was divided into 5 level of fat replacement with inulin and 1 control treatment without it. The analysis technique is one way ANOVA at á 1%, advanced test are decided based on variability coefficient. The results shows that the fiber content increased according to the increasing number of fat that are replaced with fiber inulin. It is a significant difference compared to the control treatment by replacing fat with the lowest dose of inulin (M1, 20% fat was replaced by 5 g of inulin). The best level of expansion and tenderness of bread is in the M3 treatment (60% fat replaced by 15 g inulin). The acceptance test can be concluded that replacing fat with inulin does not affect the taste and flavor it is affect the texture and color.

Status Anemi Ibu Hamil Trimester III Sebagai Efek Tingkat Kepatuhan Konsumsi Tablet Fe, Protein, Vitamin C dan Pengetahuannya

Jurnal Riset Gizi Vol 2, No 1 (2014): Mei 2014
Publisher : Jurusan Gizi Politeknik Kesehatan Semarang

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BackgroundAnemia in pregnant women is still a big problem in Indonesia, and it can increase the mortality and morbidity of the mothers and babies. According to the Basic Health Research report 2007 showed that the prevalence of anemia in Central Java province reached 16.4 % and it is above the national prevalence of anemia 14.8 %. At the Mijen I health center 42,86% of 70 pregnant women were examined have haemoglobin less than 11g%Objective : To analyze the relationship between Fe tablet intake , protein ,vitamin C , and the knowledge, with the anemia status of third Trimester  pregnant women..Method:The study was an observational analytic by using cross sectional approach. Held in December 2013 to January 2014. It is the total population of third trimester pregnant women that there are 44 pregnant women. Using The questionnaire which is consist of the identity of respondents, the level of knowledge. Fe tablet intake protein and vitamin C intake, recall 24 hours was done for two days, and photometer for measuring hemoglobin levels.Results : Fe tablet intake of respondents on average 56.8 % obedient, good protein intake as much as 59.1 % of respondents , majority of the respondents have less knowledge of the number 25 (56.8 %) of the respondents and the total of 61.4 % of respondents are not anemicConclusion: There is a significant relationship between adherences to consume Fe with maternal anemia status. There is a significant relationship between the level of protein intake with anemia status. There is a significant relationship between the consumption of Vitamin C it anemia status. There is a significant relationship between the levels of knowledge of the status of anemia

Pemberian Buah Pepaya Segar terhadap Penurunan Tekanan Darah Sistolik dan Diastolik pada Lansia Penderita Hipertensi

Jurnal Riset Gizi Vol 1, No 2 (2013): Desember 2013
Publisher : Jurusan Gizi Politeknik Kesehatan Semarang

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Background : Hypertension is a disease with high morbidity and mortality in elderly people. High potassium food such as papaya is a potential sources for decreasing systolic and diastolic blood pressure.Objective : To investigate the effect of fresh papaya on lowering systolic and diastolic blood pressure in elderly patients with hypertension.Method : This study  was an experimental research with pre and post test control group design. Number of  elderly involved in this study were 20 persons,  divided in two groups, firstly , 10 person in treatment group received 350 gr/ day  papaya (containing 899,5 mg of potassium) for 7 days. Second group was a control group.  Systolic and diatolic blood pressure were measured before and after treatment (in tfe first and 7th day) Data were analyzed  using Paired t-test,.Results : There were differences in systolic (p1 = 0.028) and diastolic (p2 = 0.022) blood pressure between the treatment and control groups In the treatment group there was a decrease in systolic and diastolic blood pressure (p2 = 0.014) after given fresh papaya and after treatment (p=0,014)Conclusion : Consuming 350 gr/day of fresh papaya could decrease systolic and diastolic blood pressure in hypertensive elderly subject.

CRACKERS MODIFIKASI F100 DENGAN SUBSTITUSI TEPUNG LABU KUNING SEBAGAI ALTERNATIF PEMBERIAN MAKANAN TAMBAHAN BAGI BALITA GIZI BURUK

Jurnal Riset Kesehatan Vol 6, No 1 (2017): MEI 2017
Publisher : Poltekkes Kemenkes Semarang

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Abstract

Pemberian F100 kepada balita gizi buruk di masyarakat masih mengalami kendala, terutamadalam pembuatan, higien sanitasi orang yang membuat dan peralatan, sehingga perludipertimbangkan bentuk alternatif formula makanan untuk balita gizi buruk dalam bentukcrackers modifikasi F100 dengan substitusi tepung labu kuning sebagai pangan lokal yangmengandung tinggi beta karoten. Penelitian ini adalah eksperimen murni dengan Rancangan AcakLengkap 1 faktor, yaitu konsentrasi substitusi serta 5 taraf perlakuan, yaitu 0%, 10%, 20%, 30%,40% dengan jumlah ulangan 3 kali. Tahapan penelitian yang dilakukan terdiri dari pembuatantepung labu kuning, pembuatan crackers modifikasi F100, pengujian nilai gizi serta daya terimanya.Jumlah ulangan 3 kali. Semakin besar konsentrasi substitusi tepung labu kuning menurunkankadar lemak, protein crackers modifikasi F100. Crackers modifikasi F100 yang paling disukai balitaadalah crackers dengan substitusi tepung labu kuning 10%. Ada perbedaan nilai gizi (lemak,protein dan beta karoten), tekstur dengan substitusi tepung labu kuning berbagai konsentrasi.

Pemanfaatan Limbah Ampas Tahu Sebagai Upaya Diversifikasi Pangan di Masyarakat

Jurnal Riset Gizi Vol 2, No 2 (2014): November 2014
Publisher : Poltekkes Kemenkes Semarang

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Abstract

Latar Belakang: Ampas tahu memiliki sifat yang cepat basi dan berbau tidak sedap (langu). Pemanfaatan tepung ampas tahu yang disubstitusikan ke dalam pembuatan brownies kukus adalah untuk mengganti sebagian tepung terigu dan digunakan untuk lebih meningkatkan kandungan gizi dari brownies.Tujuan: mengetahui nilai gizi brownies kukus dengan substitusi tepung ampas tahu serta daya terimanya.Metode: Penelitian dilakukan 3 tahap, yaitu: pembuatan tepung ampas tahu,  pembuatan brownies kukus, pengujian nilai gizi  serta daya terimanya. Pada penelitian ini dibuat brownies kukus dengan substitusi tepung ampas tahu  0%, 5%, 15%, 25%, 35%, 45%. Disain penelitian ini adalah eksperimen murni dengan Rancangan Acak Lengkap 1 (satu) faktor, yaitu konsentrasi substitusi serta 6 (enam) taraf perlakuan, yaitu:  0%, 5%, 15%,25%,35%, 45%. Jumlah ulangan 2 kali. Variabel yang diukur adalah mutu gizi (proximate) dan daya terimanya. Analisis data menggunakan ANOVA (Analysis of Varians) dan ANOVA Repetead Measure.Hasil: Pensubstitusian tepung ampas tahu kedalam pembuatan brownies kukus  meningkatkan mutu gizi dari brownies kukus, brownies kukus yang paling disukai dan bernilai gizi tinggi/baik adalah brownies dengan substitusi tepung ampas tahu 25%.Kesimpulan: tidak ada perbedaan mutu  gizi serta adanya perbedaan daya terima brownies kukus dengan substitusi tepung ampas tahu pada berbagai konsentrasi.Saran: perlu adanya perlakuan pendahuluan yang berupa pengukusan bahan baku tepung ampas tahu agar aroma langu yang ada pada produk dapat dikurangi.

MUTU GIZI PRODUK CRACKERS DISUBSTITUSI TEPUNG JEWAWUT (Pennisetum sp) DAN KEMAMPUAN MENINGKATKAN KADAR HEMOGLOBIN TIKUS PUTIH GALUR WISTAR

Media Gizi Mikro Indonesia Vol 4, No 2 (2013): Edisi Juni 2013
Publisher : Balai Penelitian dan Pengembangan Gangguan Akibat Kekurangan Iodium

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Abstract

Anemia allevation program by iron-folat tablet supplementation has not shown satisfaction results. Food based approach should be done to provide more sustainable intake. The purpose of this study is to determine the nutritional quality of crackers product millet (Pennisetum sp) substituted in various concentration and its capability to increase hemoglobin levels on wistar rats. This in an experimental study with complete randomised design one factor. The concentration substituted divided into 3 treatment, of 0%, 10% and 20% concentration with 7 replication. The dependent variabel were nutritional quality (water content, ash, protein, fat, fiber, carbohydrate, iron (content), and hemoglobin concentration). The wistar rats had been fed during for 14 days. Data analysis were conducted using ANOVA and t-test. Millet substitution resulted in the decrease of water, crude fiber, carbohydrate with (7.24% to 6.54%, p=0,00), (15.49% to 14.54%, p=0,00), (56.61% to 52.58%, p=0,00) respectivelly. The substitution increased of ash, protein, fat and iron (1.96% to 2.37%, p=0,00), (14.42% to 14.67%, p=0,00), (19.76% to 23.83, p=0,00), (66.80 ppm to 82.83 ppm, p=0,371). Respectivelly. The hemoglobin increase on 0% concentration were 0,97 g/dl; on 10% were: 2,92 g/dl and on 20% were: 3,39 g/dl. It was concluded that 20% millet substitution in crackers product given to the wistar rats 14 days significantly increased hemoglobin concentration by 3,39 g/dl.

PERBEDAAN NILAI INDEKS GLIKEMIK DAN BEBAN GLIKEMIK NASI PECEL BERAS CIHERANG, BERAS MERAH DAN BERAS SINTANUR

Jurnal Riset Gizi Vol 4, No 1 (2016): MEI (2016)
Publisher : Poltekkes Kemenkes Semarang

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Background: The glycemic index is a value that indicates the ability of a carbohydrate-containing foods in improving blood sugar. Previous research also done extensive research on the glycemic index of a food, but every meal we consume some foods and through various treatment processes This study will calculate the glycemic index prepared foods namely pecel distinguished from varieties of rice such as rice Ciherang that have a low glycemic index (55), brown rice has a medium glycemic index (59) and Sintanur rice has a high glycemic index (91). Based on this background, researchers interested in researching on the difference in value of glycemic index and glycemic load of rice pcel of three kinds of rice. Objective: To determine differences in the value of glycemic index and glycemic load on Ciherangpecel of rice, red rice, and rice Sintanur. Methods: This study used an experimental research design. There were three treatment groups each group consisting of 9 people. After 10 hours of fasting blood glucose measurements were taken and given 50 grams of carbohydrates such as white bread 95 grams. Blood glucose levels were measured again at minute 15, 30, 45, 60, 90 and 120. An interval of one week, the subjects were given pecelciherang rice, red rice and rice Sintanur, subsequently re-measured blood glucose as the first treatment. Results: The value of rice IG pecelCiherang rice was 86.67, 86.69 pecel brown rice and rice pecelSintanur 90.59. Pecel glycemic load of 43.82 Ciherang rice, red rice 43.95 and 45.38 Sintanurpecel rice.

ANALISIS KADAR SERAT PADA SNACK BAR DENGAN BERBAGAI KOMPOSISI TEPUNG BERAS HITAM (ORYZA SATIVA L) DAN TEPUNG KACANG MERAH (PHASEOLUS VULGARIS L)

Jurnal Riset Gizi Vol 5, No 1 (2017): Mei (2017)
Publisher : Poltekkes Kemenkes Semarang

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Background: the Level of fiber consumption of Indonesia's population in general is still low, so the need for innovation in product development of prepared foods that are high in fiber. Examples of materials that can be used can be used is black rice and red beans that have fiber content to 28.59 g% 35,44% g and allows to be added in the manufacture of snack bar. Objective: to determine the effect of various differences in the composition of rice flour and black bean flour red against the fiber content and the received power snack bar. Method: 1 factors, i.e. differences in the composition of rice flour and black bean flour red as well as 5 standard of treatment, i.e. the composition of A, B, C, D, and E and 3 times repetition. Fiber content was analyzed by using gravimetric method. Received power carried out by 20 panelists using hedonic test. Results: No influence of differences in the composition of rice flour and black bean flour red against the fiber content the snack bar (p= 0.016; p>0,01). There is the influence of differences in the composition of rice flour and black bean flour red against the received power of the texture on the composition of A with D (p= 0.007) as well as a sense between the composition of B with D (p= 0.003) and B with E (p= 0.001) and no effect on the color and aroma of the snack bar. Conclusion: the Composition of the snack bar which is recommended to be developed is the composition C (50% rice flour and black bean flour red) with the donation of the fiber by 21,24 g%.

KEBUGARAN JASMANI DAN WAKTU PEMULIHAN TEKANAN DARAH ATLET BOLA BASKET PUTRA PUSAT PENDIDIKAN DAN LATIHAN OLAHRAGA PELAJAR (PPLOP) JAWA TENGAH DENGAN PEMBERIAN MINUMAN SARI BIT MERAH (BETA VULGARIS)DAN TERONG BELANDA (CYPHOMANDRA BETACEA SENDTN)

Jurnal Riset Gizi Vol 5, No 1 (2017): Mei (2017)
Publisher : Poltekkes Kemenkes Semarang

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Abstract

Background: The maximum performance an athlete achieves is determined by health factors, fitness, and transition phase/recovery. The recovery period is the body's energy restoration, and muscle tissue repair after exercise. Competition in the sport, making athletes look for supplements that can extend endurance, speed recovery, and improve the appearance of athletes. Consumption of bits regularly can help exercise longer without feeling fatigue and improve the ability to do business with high intensityObjective: Knowing the physical fitness and time of blood pressure  basketball men’s athlete student center for training and sport exercise (PPLOP) of  central java with drink red beetroot (Beta vulgaris) and terong belanda (Cyphomandra betacea Sendtn) juiceMethods: Type of research True Experimental Design with Randomized Repeated Measure Control Group Design design. The respondents of 17 bollabasket athletes were divided into control and treatment groups. Physical fitness (VO2max) is measured twice with a Multistage fitness test, and blood pressure is measured five times with a digital sphgmomanometer before and after exercise. Data analysis with ANOVA Repeated Measure test was controlled by control variable.Results: There was no significant difference of VO2max (p=0,814) in treatment group (49,28 ml/kgBB/min) and control group (46,13 ml/kgBB/min). There was no significant difference in the rate of recovery of systolic blood pressure (p=0.493) in the treatment group (5 minutes) and control group (7.47 minutes). There was no significant difference in the rate of recovery of diastolic blood pressure (p=0.566) in the treatment group (4.75 minutes) and control group (7 minutes).Conclusion: Giving red beetroot and terong belanda juice did not significantly affect in VO2max (p> 0,05) and blood pressure recovery time (p> 0,05). Increased VO2max and blood pressure recovery time was higher in the treatment group. It is recommended that research be carried out over a longer period of time, larger sample quantities and larger doses.

TINGKAT PENGETAHUAN DAN SIKAP PEDAGANG MAKANAN JAJANAN PASAR TERHADAP PENGGUNAAN PEWARNA YANG DILARANG DI PASAR-PASAR KOTA SEMARANG

Jurnal Riset Gizi Vol 6, No 2 (2018): November (2018)
Publisher : Poltekkes Kemenkes Semarang

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Background   : The use of banned dyes In making foodin general to give a striking color to food so that it can attract consumers to buy, but the trader was not aware of the dangers of using banned dyes.This is because the level of knowledge and attitudes of food traders are less related to the use offood coloring agents. Objective : Knowing the relationship between the level of knowledge and the attitude of market food vendors to the use of dyes that are prohibited in the Semarang city market. Method : This research is a descriptive analytic study with cross sectional design. Sampling uses cluster techniques to 8 market samples.The collected data are knowledge and attitude data with questionnaire and interview measurement tools.Data on the use of dyesusing the phenylhydrazine method. Results : Traders have knowledge in good categories (87,5%)while traders have the same attitude comparison between those who support and not support (50%)and the results of laboratory tests conducted by the university on August 17 showed negative results on the use of banned dyes but there were 2 markets using dyes that were not prohibited, namelyEritrosin. Conclusion   : All traders do not use dyes that are banned in cenil and putu mayang