GIZI UNESA https://ejournal.unesa.ac.id/index.php/GIZIUNESA <h3>Jurnal Gizi Unesa ini merupakan jurnal online yang diterbitkan oleh Program Studi S1 Gizi UNESA. Jurnal yang terbit empat bulan sekali ini memuat hasil-hasil penelitian mahasiswa dan dosen di bidang gizi masyarakat, gizi klinik dan gizi layanan makanan. </h3> <h3>The Gizi Unesa is an online journal published by the UNESA Nutrition Undergraduate Study Program. This journal, which is published every four months, contains the research articles of students and lecturers in the fields of community nutrition, clinical nutrition, and foodservice nutrition.</h3> en-US choirulanna@unesa.ac.id (Choirul Anna Nur Afifah) alim_sumarno@yahoo.com (Alim Sumarno) Wed, 30 Nov 2022 00:00:00 +0000 OJS 3.1.1.0 http://blogs.law.harvard.edu/tech/rss 60 The Acceptability and Nurtrient Content of Kue Ku With The Utilization of Centella Leaf Essence (Centella asiatica L. Urban) as Natural Content for Healthy Snacks During The SARS COVID-19 Pandemic https://ejournal.unesa.ac.id/index.php/GIZIUNESA/article/view/50020 The SARS COVID-19 pandemic is an infectious disease that has spread in various parts of the world caused by SARS-CoV-2. As an effort to minimize inflammatory effects by optimizing the immune system in the body, adequate intake is needed. Kue ku with the use of centella asiatica leaf essence can be a healthy snack rich in macronutrients and micronutrients. This study aims to analyze the addition of centella asiatica leaf essence as a natural dye to the acceptability and nutritional value. The research method is pure experimental using a Complete Randomized Design (CRD) design with 3 treatments in the form of adding centella asiatica leaf essence to kue ku with a percentage of 15%, 30% and 45%. The panelists in this study were 5 trained panelists as well as 30 semi-trained panelists. The data collection technique in this study used a sensory test based on the level of favorability, then the analysis technique used descriptive analysis and statistical analysis of the Kruskal-Wallis non-parametric test with the Mann Whitney advanced test at a 95% confidence level (p<0.05). The results showed that there was an influence of formulation on color characteristics (p=0.017). For aroma, texture, taste and overall parameters indicate the insignificant differences (p>0.05). The most preferred sample treatment was the P3 kue ku sample (addition of 45% centella asiatica leaf extract). The nutritional content of the best product of the P3 kue ku sample in the form of energy, protein, fat, carbohydrates, vitamin C and iron is 185 g, 5.7 g, 5.2 g, 28.7 g, 14.6 mg and 5.3 mg Lukman Hakim ##submission.copyrightStatement## https://ejournal.unesa.ac.id/index.php/GIZIUNESA/article/view/50020 Wed, 30 Nov 2022 00:00:00 +0000 OVERVIEW OF BREASTFEEDING IN THE WORK AREA OF KAMONING HEALTH CENTER, SAMPANG MADURA REGENCY https://ejournal.unesa.ac.id/index.php/GIZIUNESA/article/view/50122 Breast Milk (breast milk) is the ideal food that contains the best nutrition to meet the needs of babies. Data from the Health Office of Sampang Regency that the lowest exclusive breastfeeding in 2019 was in the Kamoning Health Center area, which was 8.1%. The purpose of this study was to determine the mother's breastfeeding pattern, mother's knowledge about breastfeeding, family support regarding breastfeeding, and support from health workers regarding breastfeeding in the working area of the Kamoning Health Center. This type of research is quantitative descriptive with a cross sectional approach. The sample is mothers who have babies aged 0-6 months obtained as many as 82 people. The sampling technique used was purposive sampling. Based on the results of the study, 42.7% of respondents had exclusive breastfeeding patterns, 47.6% of respondents had partial breastfeeding patterns, and 9.8% had predominan breastfeeding patterns. Most of the respondents (40.2%) have less knowledge about breastfeeding. Most of the respondents (62.2%) received good family support regarding breastfeeding. Most respondents (76.8%) received support from health workers regarding breastfeeding. The increase in exclusive breastfeeding coverage from 8.1% in 2019 to 42.7% in 2022 is thought to be due to increased knowledge of mothers, family support, and support from health workers regarding breastfeeding. Yuyun Nurrofah, Amalia Ruhana ##submission.copyrightStatement## https://ejournal.unesa.ac.id/index.php/GIZIUNESA/article/view/50122 Thu, 05 Jan 2023 07:37:45 +0000 REKAYASA PUDING BERBASIS BISKUIT PEMBERIAN MAKANAN TAMBAHAN (PMT) SEBAGAI KUDAPAN ALTERNATIF BAGI IBU HAMIL KEKURANGAN ENERGI KRONIK (KEK)sia https://ejournal.unesa.ac.id/index.php/GIZIUNESA/article/view/50204 The study aims to : (1) determine the characteristics of color, taste, aroma, and texture of the sensory test of biscuit-based Pudding Supplementary Feeding (PMT); (2) determine the nutritional value of the best product from the biscuit-based sensory test for Supplementary Feeding (PMT). The type of research used is an experiment with 3x2 factorial research design which means 6 treatments. The experiment carried out was the modification and proportion of addition of coconut milk and gelatin to the pudding. The results of the Krusskal Wallis test and the Mann Whitney test showed that the proportion of addition of coconut milk and agar had an effect on aroma and texture but had no effect on color and taste. The results of the depiction of the radar diagram with the parameters aroma, color, texture, taste, and overall it can be seen that the best formula is found in pudding with the S3A1 formula, namely the addition of 45% coconut milk and 75% agar-agar because the S3A1 formula has superior radius length than another. The nutritional value of pudding with the best formulation per 100 grams is 147.6 kcal calories, 18.7% carbohydrates, 3.29% protein, and 6.61% fat. Rukmana Indah Wahyuni ##submission.copyrightStatement## https://ejournal.unesa.ac.id/index.php/GIZIUNESA/article/view/50204 Thu, 05 Jan 2023 07:39:35 +0000 Pengembangan Aplikasi Sehatgram Berbasis Smartphone dalam Mengatasi dan Mencegah Obesitas pada Remaja https://ejournal.unesa.ac.id/index.php/GIZIUNESA/article/view/50257 Adolescence is an important period in the individual development cycle. One of the nutritional problems faced in adolescence is obesity. Riskesdas data in 2018 showed that obese adolescents aged 13-15 years had a prevalence of 11.2%. Obese adolescents aged 16-18 years had a prevalence of 9.5%. In line with technological developments that lead to an easier life, this has the potential to increase cases of obesity, especially in adolescents. This study was aimed to develop the Sehatgram application as a solution to overcome and prevent obesity in adolescents and evaluate the feasibility of the Sehatgram application. The research design was used the Rapid Application Development (RAD) method which consisted of the requirements planning phase, RAD design workshop, and implementation. The assessment of the feasibility of the Sehatgram application was validated by material experts and media experts. The material feasibility assessment got an average score of 4.33 in the "very feasible" category. While the media feasibility assessment got an average value of 4.08 in the "decent" category. There needs to be further improvement of the features in the Sehatgram application that are not yet active and the implementation of Sehatgram for adolescents. Salsabila Romadona ##submission.copyrightStatement## https://ejournal.unesa.ac.id/index.php/GIZIUNESA/article/view/50257 Thu, 05 Jan 2023 07:41:51 +0000 Relationship Between Intake of Fat, Calcium, Magnesium and Nutritional Status with Dismenore Primer Incident to Student of SMAN 9 Surabaya https://ejournal.unesa.ac.id/index.php/GIZIUNESA/article/view/50200 Background: Adolescent girls will experience puberty, or menstruation. During menstruation, there are dysmenorrhea disorders caused by nutrient intake and a person's nutritional status. Purpose: This study aimed to identify the incidence of primary dysmenorrhea and it’s relationship between fat, calcium, magnesium intake and nutritional status with the incidence of primary dysmenorrhea in female students of SMAN 9 Surabaya. Methods: The kind of analytical observational research with a cross-sectional study approach. The number of samples in this study was her 89 female students. The sample was determined using simple random sampling method from a population of 506 female students. The data collection instrument used was the Verbal Multidimensional Scoring System (VMSS) questionnaire to measure the severity of dysmenorrhea, Semi Quantitative – Food Frequency Quissionare (SQ-FFQ) determined the nutritional value of nutrient intake (fat, calcium and magnesium) and measurement of height and weight using tools (microtoys and digital scales). Test results were analyzed using the Pearson’s correlation test. Results: Respondents' mean intake of fat, calcium and magnesium was 159.13 g/day, 837.69 mg/day and 413.93 mg/day respectively. The results of the Pearson correlation test showed that there was a relationship between fat intake and the incidence of primary dysmenorrhea with p-value = 0.025 and r = 0.237, there was a relationship between calcium intake and the incidence of primary dysmenorrhea with p-value = 0.026 and r = -0.236, there was a relationship between magnesium intake and the incidence of primary dysmenorrhea with p-value = 0.019 and r = -0.249, there is a relationship between nutritional status and the incidence of primary dysmenorrhea with p-value = 0.000 and r = 0.401. Conclusion: There is a significant relationship between intake of fat, calcium, magnesium and nutritional status with the incidence of primary dysmenorrhea in female students of SMAN 9 Surabaya. Aisah Indrawati Indra Wati ##submission.copyrightStatement## https://ejournal.unesa.ac.id/index.php/GIZIUNESA/article/view/50200 Thu, 05 Jan 2023 07:54:16 +0000 Pengaruh Penggunaan Jenis Susu Dan Starter Terhadap Hasil Jadi Yoghurt Daun Kelor (Moringa Yoghurt) https://ejournal.unesa.ac.id/index.php/GIZIUNESA/article/view/50288 Minuman sumber probiotik adalah minuman yang mengandung bakteri baik bagi saluran pencernaan yang dapat menyeimbangkan miklofora usus manusia. Yoghurt adalah produk pangan functional food berasal dari susu fermentasi dengan bakteri asam laktat (umumnya kombinasi jenis Lactobacillus dan Streptococcus) yang mengubah laktosa (gula susu) menjadi asam laktat dan menghasilkan cita rasa asam yang khas dan tekstur kental. Penelitian ini bertujuan untuk : (1) mengetahui pengaruh penggunaan jenis susu berdasarkan proses pengolahannya dan variasi starter terhadap sifat organoleptik yoghurt daun kelor dari : warna, aroma, kekentalan, rasa dan keseluruhan; (2) mengetahui kandungan gizi dari hasil jadi yoghurt daun kelor yang terbaik meliputi : karbohidrat, protein, lemak, kalsium, vitamin A, vitamin C, zat besi, jumlah bakteri asam laktat (BAL) dan pH yoghurt. Metode yang digunakan adalah eksperimental dengan desain rancangan 3x2 yaitu 6 sampel perlakuan. Penelitian ini menggunakan faktor S sebagai penggunaan jenis susu berdasarkan proses pengolahannya dengan 3 taraf dan faktor B sebagai variasi starter yoghurt dengan 2 taraf. Teknik pengambilan data menggunakan uji hedonik dengan panelis ahli dan tidak terlatih dengan format berikut : lembar penjelasan penelitian, surat pernyataan persetujuan panelis mengikuti kegiatan selama pengambilan data dan lembar uji hedonik. Hasil data di analisis menggunakan Uji Kruskall-Wallis dilanjutkan dengan Uji Mann-whitneyy apabila data terdapat perbedaan secara signifikan. Hasil analisis statistika berdasarkan nilai rata-rata parameter organoleptik menunjukkan bahwa penggunaan jenis susu berdasarkan proses pengolahannya dan variasi starter berpengaruh terhadap hasil jadi yoghurt daun kelor dari segi aroma, kekentalan, rasa dan keseluruhan sampel yang diujikan. Sedangkan segi warna tidak berpengaruh dikarenakan ekstrak daun kelor yang ditambahkan merupakan variabel kontrol penelitan sehingga warna yang dihasilkan hampir sama antar sampel yang diujikan. penggunaan susu fullcream dan starter biokul dengan kode sampel S3B1 merupakan sampel produk yang paling disukai oleh panelis penelitian dengan cita rasa gurih sedikit masam, berwarna hijau pucat, aroma gurih khas susu dan tidak berbau daun kelor, dengan tekstur lembut kental dan homogen. Analisa uji kandungan sampel Yoghurt daun kelor terbaik dilakukan di Balai Riset Laboratorium kesehatan Surabaya dan dengan hasil karbohidrat 9,3%; protein 10,1%; lemak 4,83%; kalsium 182,26 mg zat besi 0,109 mg vitamin A 186,7 IU; vitamin C 122 mg; bakteri asam laktat 3,2x107 CFU/ml; dan kadar pH yoghurt 5,19. Produk sampel yoghurt daun kelor (Moringa Yoghurt) terbaik memiliki nilai ekonomis yang lebih rendah dengan kandungan gizi sedikit lebih unggul dari produk yoghurt komersil.. Varadela Ratna Fajaratri Ratna Fajaratri ##submission.copyrightStatement## https://ejournal.unesa.ac.id/index.php/GIZIUNESA/article/view/50288 Thu, 05 Jan 2023 07:55:54 +0000