Hubungan Status Gizi dan Aktivitas Fisik dengan Kejadian Hipertensi Remaja

Adolescence is peak height velocity that affect changes in body composition, rapidgrowth on weight, bone mass, pysical activity and nutritional status. Overweight and lack ofphysical activity are risk factors of hyertension in adolescents. Overweight adolescents havea 4,85 times risk of developig hypertension compared to adolescents with normal nutritionalstatus. Lack of physical activity has 7,86 times the risk of developing hypertension thanadolescents with active physical activity. Hypertension in adolescents increase risk ofmorbidity and mortality in adults. This study aim to determine the correlation between nutritional status and physicalactivity with hypertension in adolescents. A quantitative research with cross sectional designwas developed. Respondents in this study were 75 college students. Data analysis usingSpearman’s Correlation test. Proportion of obesity and overweight was 20%. Physical activity of the respondentsbelongs to light category. The incidence of hypertension I 14,67% and hypertension II2,67%. Results shows that there was correlation between nutritional status and physicalactivity with hypertension in adolescents.Keywords : nutritional status, physical activity, hypertension, adolescents

Citra Tubuh, Kecukupan Gizi, Status Gizi, dan Status Anemia pada Wanita Pranikah

Health is the one of readiness factors in marriage. Towards the wedding, usually thebody image will be a concern. A diet to get the ideal body is often to found. The results showedthat the percentage of anemia in WUS who were not married was greater than WUS who werealready married. This study aimed to determine the relationship of body image, level ofnutritional adequacy, nutritional status, and anemia status in premarital women. An observational study with cross sectional approach. A number of 65 respondents wereselected by accidental sampling. The data were obtained through interviews usingquestionnaire (respondent characteristics, body shape questionare-34), anthropometricmeasurements (weight, height, body mass index, nutritional status), and blood sampling(hemoglobin levels). The data were analyzed using Chi-Square Test. The results showed a significant relationship between body image and anemia status(p<0,05). There was no significant relationship between the level of energy sufficiency,protein, fat, iron, zinc, and vitamin C with anemia status (p>0,05). There was no significantrelationship between nutritional status and anemia status (p>0,05). The conclusion is thatonly body image has a significant relationship to anemia status.Key words : anemia, body image, nutrition

Identifikasi Karakteristik Kimiawi dan Daya Simpan Kefir Susu Jagung (Zea mays L. Saccharata)

Kefir is a food-based on pasteurized milk fermented using lactic acid bacteria, aceticacid bacteria, and yeast. The study aims to analyze proximate levels (carbohydrates, proteins,and fats) and identify the characteristics of sensory changes during storage. This true experimental study uses a complete randomized design with 1 factor. Thecomposition of corn milk kefir consists of 3 levels (K1=corn milk: skimmed milk 100:0;K2=corn milk: skimmed milk 75:25; K3=corn milk: skimmed milk 50:50). Data analysisusing One Way Anova showed that carbohydrate content (10.31 + 1,426), fat (0.18 + 0.018),and protein (1.83 + 0.973) significantly different (p=0.0001). The 35 days of storage in the refrigerator (2-8C) results in a change in kefir colorbecoming more faded. The kefir texture before storage is different for each kefir compositionand becomes more viscous at the end of the storage period. The sour aroma of kefir willincrease during kefir storage. It can be concluded that protein and fat levels increase alongwith an increase in the amount of skimmed milk addition, while carbohydrate levels decreaseat the addition of the most skimmed milk (K3).Keywords: kefir, proximate, sensory characteristics, shelf-life, skimmed milko

PENGARUH DOSIS FRUKTOSA TERHADAP INDEKS MASSA TUBUH, PROFIL GLUKOSA DARAH DAN KADAR TRIGLISERID (Studi pada Tikus Wistar yang Diinduksi High Fat Fructose Diet )

Fructose or often called fruit sugar is one part of simple carbohydrates calledmonosaccharides (Almatsir 2009). Currently, many food and beverage industries usefructose sugar as a sweetener. (Prahstuti 2011). Consumption of high-fructose productsof more than 85 grams per day or more than 25% of caloric needs can lead to increasedtriglyceride levels and insulin resistance (Prahastuti 2011). The purpose of this study wasto evaluate changes in obesity status, fasting blood glucose levels and triglyceride levelsin wistar rats induced with a high fat fructose diet, by giving different doses. Research methods.The design in this study was a Randomized Control Trial(RCT), double bline pre post control design using male wistar rats, aged 6-7 weeksweighing 90-150 grams, totaling 15 individuals divided into 3 groups. Group 1 is a groupof rats fed HFFD with 1% fructose, group 2 is rats fed HFFD with 2% fructose, group 3is rats fed standard feed. Before the treatment, adaptation was carried out for 1 week, afterthat a pre-test was carried out which included measurements of body weight, body length,fasting data glucose levels, and triglyceride levels. The treatment was given for 60 days,in the middle the measurements of body weight, length, fasting data glucose levels, andtriglyceride levels were also carried out. The research location was in the clinicalpathology laboratory, Faculty of Pharmacy, Muhammadiyah University, Surakarta. The results of the study The administration of fructose at a dose of 2% / kg BWincreased fasting blood glucose and triglyceride levels higher than the administration of1%. kgBB. Upgrade has started since day 30 Keywords: Fructose dose, Body Mass Index, fasting blood glucose level, Triglyceride level,Wistar rats, induced High fat fructose diet

Perbandingan Jenis Cairan Rehidrasi terhadap Tingkat Dehidrasi dan VO2 Maksimal pada Remaja Putri Peserta Ekstrakurikuler Bola Basket

Indonesia currently tends to have fluctuative achievement in sports, especially in basketball. The sports performance can be affected by several things, which are relatedto the fulfillment of nutritional adequacy. Balance of fluid is one of essential intakes forathletes. This study aimed to analyze the comparison of rehydration fluids type todehydration level and vo2max on female teens of basketball extracurricular participants.This study design was quasy experiment with posttest only group design. Thetreatments in this study were divided into 3 groups, the first is water-given group, thesecond water-CHO 6%-given group and the third is isotonic water-given group. Alltreatments were performed to 8 female teens of basketball extracurricular participantson the different days. The results of Kruskal-Wallis statistical test showed difference in the level ofdehydration in a variety of treatments (p = 0.0001). Based One Way Anova there wereno differences in the various treatments VO2max (p = 0.180). The conclusion of thisresearch was that providing isotonic water could help reach the best level of hydrationfor an athlete during training. Key words: Dehydration Level, VO2max, Rehydration Fluid

Kadar Air dan Warna Penyedap Alami Jamur Tiram (Pleurotus Ostreatus) Berdasarkan Perlakuan Awal (Pre-treatment)

Flavoring seasonings are food additives added with the aim of increasing flavor(palatability) and covering up deficiencies in food in terms of taste. The natural glutamatecontent of mushrooms has the potential to be used as a flavoring ingredient, one of which isoyster mushrooms. The quality of natural flavoring of oyster mushrooms is determined by theformula of the ingredients and the way they are produced. The drying process can affect thewater content and color of seasoning. This study aims to determine the water content and natural flavoring of oystermushrooms based on initial treatment. This study was an experimental study using aCompletely Randomized Design with 6 treatment trials (non-blanching, blanching, sodiumbisulfite immersion, citric acid immersion, blanching + sodium bisulfite immersion, andblanching + citric acid immersion), and 3 test replications. The moisture content test wasperformed by the AOAC oven method and color analysis was measured using Konica MinoltaCR-10 Color Reader. Observational data were analyzed using univariate analysis. The results showed that the initial treatment had a tendency to increase water content.Moisture content for all samples based on pretreatment meets the quality criteria for dryproducts that is 10%. The results of the color analysis showed an increase in the value of eachtreatment but did not show any real difference in color. The treatment using sodium bisulfiteimmersion and blanching showed an increase in brightness intensity and a good chroma valuecategory compared to the control value. Based on Hue value in each treatment has the samecolor scheme, namely yellow – red. OKeywords: Oyster mushroom, Water Content, Color, Pre treatment, blanching

Formula Tepung Petul untuk Memperbaiki Status Gizi dan Kolesterol Total pada Wanita Menopause Hiperkolesterolemia

A decrease in the hormone estrogen in women can trigger changes in nutritional status and cholesterol levels that cause hypercholesterolemia, so that antioxidant compounds and fiber are needed to improve one of them is in tempeh flour and rice bran. This study aims to prove the effect ofgiving a combination of tempeh flour and bran (Petul) on nutritional status and total cholesterol levels in menopausal women with hypercholesterolemia. Methods: Randomized control group pretest posttestcontrol group design, carried out on 60 menopausal women at least 1 year with hypercholesterolemia, not taking medication who were divided into intervention groups (given a formula 37.33 g / drink 3 times a day for 3 weeks) and placebo in the control group. The variables studied before and after the intervention were nutritional status and total cholesterol levels.Independent statistical analysis of t test, dependent t test and Ring spearmen correlation test. Results: Combination of PETUL as much as 37.33 g / drink 3 times / day for 3 weeks can improve nutritional status but has no significant and significant effect on reducing total cholesterol levels. Consclusion : PETUL formula can improve nutritional status and reduce total cholesterol levels.Keywords: Formula, Petul, nutritional status, menopausal women, hypercholesterolemia

Hubungan Indeks Masa Tubuh (IMT) dengan Persen Lemak Tubuh, dan Lemak Viscelar di Kota Semarang

Indonesia is predicted to experience a demographic bonus period, namely the number of productive age population (aged 15-64 years) of 64%. The prevalence of obesity at productive age from 2007 to 2018 has increased from 8.6% to 13.6%. Obesity will result in high percent body fat andvisellar fat, and will result in various non-communicable diseases such as type 2 diabetes, cardiovascular disease, stroke, cancer and other non-metabolic complications such as arthritis. The onset of this disease in obese people is preceded by a group of symptoms such as hypertension, insulinresistance, dyslipidemia. Objectives: To determine the relationship between Body Mass Index and Percent body fat and to determine the relationship between Body Mass Index and Viscelar Fat. Methods: This study used a cross sectional design with purposive sampling method, namely thosevisiting the Aisyiyah Regional Leadership Stand in Semarang City at the Expo of Community Organizations in Semarang City. The sample is 115 people. Results: This study found that 35 (30.4%) men and 80 (69.6%) women, Average Age: (45.14 ± 14.55) years, Body Mass Index (25.39 ± 3.96), mean percent body fat (32.63 ± 6.68) mean viscelar fat (7.93 ± 5.13). There is a relationship between BMI and percent body fat (p = 0.000) and there is a relationship between BMI and Viscelar fat (p = 0.000).Keywords: Body Mass Index, percent body fat, Viscelar fat

Pengaruh Pemberian Sari Buah Kersen terhadap Kadar Asam Urat pada Penderita Hiperurisemia

Hyperuricemia is a health condition characterized by increasing uric acid levels in the body. Jamaican cherry (Muntingia calabura) is vitamin C containing fruit that have lowering-purine effect.The aim of this study was to determine the effect of Kersen (Muntingia calabura) extract on uric acidlevels. This was experimental study with pretest-posttest control group design. Male and female aged above 50 years and not taking vitamins were reqruites as subjects . In this study, the subjects were divided into control and treatment group with the total of 17 subjects for each group. The subjects consume 40.5 grams Kersen. The uric acid level was measured by helath professionals using Easy Touch. The diference of uric acid level were analized using Wilcoxon test and Man-Whitney test, and the correlation and effect of Kersen were analyzed using Partial Correlation test and LinearRegression Test. The results show that uric acid levels in the treatment group were above normal as well as the control group because at the beginning of the study there were differences in the subject selection of each group. The results show that there is an effect of granting cherry juice to uric acid level ( p 0.004).Keywords: Gout, Hyperuricemia, Cherry Fruit, Vitamin C.

Implementasi Konsep Health Belief Model terhadap Asupan Antioksidan Mahasiswa Gizi selama Pandemi COVID-19

Many recommendations were made by the Indonesia’s government to prevent the occurrence of COVID-19 infection. One of those recommendations is to make several behavioural changes, such asincreasing the consumption of foods containing vitamin A, C, E, and zinc to increase immunity system in the body. These eating pattern can be influenced by several factors, such as individual perceptions. Thepurpose of this study was to determine the relationship between the concept of the health belief model and the eating pattern of Nutrition Students of UNUSA during the COVID-19 pandemic. Method of this study was analytic observational study with cross sectional design. The instruments used in this study were online questionnaire regarding the health belief model and semi-quantitative food frequency questionnaire (SQFFQ). All respondents had a high perception of the seriousness of the COVID-19 disease, benefits in increasing consumption of healthy foods, support for eating healthy foods, and self efficacy to adopt healthy eating pattern. 47.8% of respondents had a low perception of barriers to healthy behavior, while 65.5% of respondents had a high perception of susceptibility to COVID-19 infection. Most of the respondents had adequate daily intake of vitamin A (93.8%) and vitamin C (74.3%). There was a difference in vitamin Cintake between the group with high perceived barrier and the low perceived barrier group (p value 0.037). There was significantly negative relationship between perceived barrier and vitamin E intake in the subjects, which means that if a person has higher barriers to consuming vitamin E, the person's vitamin E intake will also be lower. Keywords : COVID-19, health belief model, antioxidant, eating pattern