https://www.nutrisiajournal.com/index.php/JNUTRI/issue/feed 2023-10-02T14:30:16+07:00 Agus Wijanarka j.nutrisia@gmail.com Open Journal Systems <p><em>NUTRISIA</em>, with registered number ISSN<a href="http://issn.pdii.lipi.go.id/issn.cgi?daftar&amp;1180427757&amp;1&amp;&amp;" target="_blank" rel="noopener"> 1693-945X&nbsp;(print)</a>,&nbsp;<a href="http://issn.pdii.lipi.go.id/issn.cgi?daftar&amp;1509782099&amp;1&amp;&amp;" target="_blank" rel="noopener">2614-7165&nbsp;(online)</a> is a scientific journal published by&nbsp;Poltekkes Kemenkes Yogyakarta. The journal&nbsp;registered in the CrossRef system&nbsp;with&nbsp;<strong>Digital Object Identifier</strong><strong>&nbsp;</strong><strong>(DOI)</strong><strong>&nbsp;</strong><strong>prefix 10.29238.&nbsp;</strong>&nbsp;The aim of this journal publication is to disseminate the conceptual thoughts or ideas and research results that have been achieved in the area of nutrition.&nbsp;<em>Nutrisia</em>&nbsp;is published biannually in March and September.</p> <p>The journal publishes <strong>original research articles, review articles, </strong><strong>case studies</strong><strong> and</strong> <strong>clinical trials </strong>in an open access format. Furthermore, time to first decision has been set to be within 6 weeks to facilitate rapid dissemination of high quality accepted articles.</p> <p>For a detailed description of the different types of manuscripts, the readers can consult the online &nbsp;<a href="https://www.nutrisiajournal.com/index.php/JNUTRI/navigationMenu/view/AUTHGUIDELINE">Guide for authors</a>. The material is subject to the highest standards of editorial revision and peer review. Papers describing research involving human subjects and the procedures followed should conform to ethical standards. Articles containing promotional material (advertisements), whether implicit or explicit will not be included in the Journal.</p> https://www.nutrisiajournal.com/index.php/JNUTRI/article/view/325 2023-10-02T14:30:16+07:00 Resti Mawarni restimwrni@gmail.com Nuryanto Nuryanto Nuryanto@gmail.com Aryu Chandra Aryu@gmail.com Diana Nur Afifah Nur@gmail.com

<p>Hipertensi adalah suatu kondisi kronis yang prevalensinya semakin hari semakin meningkat, termasuk di Indonesia yang mencapai 34,1%. Jenis kelamin, usia, stress, dan kurang aktifitas fisik merupakan beberapa faktor risiko kejadian hipertensi. Susu rendah lemak mengandung sejumlah zat gizi yang terkait dengan efek menurunkan tekanan darah. Tujuan penelitian ini adalah untuk menganalisis pengaruh pemberian susu rendah lemak terhadap tekanan darah sistolik dan diastolik pada wanita postmenopause penderita hipertensi. Ini adalah penelitian eksperimental pada 19 subjek dengan riwayat hipertensi minimal satu bulan yaitu wanita postmenopause yang diambil secara <em>purposive sampling</em>. Subjek kelompok intervensi diberikan susu rendah lemak 2x/hari selama 2 minggu. Data yang diperoleh dianalisis dengan uji Shapiro-Wilk, <em>paired t-test</em>, W<em>ilcoxon, independent t-test,</em> dan <em>Mann Whitney. </em>Terjadi penurunan tekanan darah sistolik kelompok intervensi sebesar 8,5 mmHg dan tekanan darah diastolik sebesar 5,5 mmHg setelah pemberian susu rendah lemak selama 2 minggu. Perbedaan tekanan darah sistolik kelompok kontrol sebesar 1,1 mmHg sedangkan tekanan darah diastolik sebesar 0,6 mmHg. Tidak terdapat perbedaan yang signifikan secara statistik antara susu rendah lemak dengan tekanan darah sistolik dan diastolik. Namun, terdapat perbedaan yang signifikan secara klinis antara susu rendah lemak dengan tekanan darah sistolik dan diastolik.</p>

2023-10-02T14:30:16+07:00 ##submission.copyrightStatement## https://www.nutrisiajournal.com/index.php/JNUTRI/article/view/283 2023-10-02T13:47:43+07:00 Dera Nurul Fadila deranurulfadila@gmail.com Nanang Nasrulloh Nasrullah@upnvj.ac.id

<p><strong><em>Background</em></strong><em>: The prevalence of people with Type 2 Diabetes Mellitus (T2DM) is ≥90% of the total diabetics worldwide. The formulation of dadih of cow’s milk with the addition of yacon tuber syrup can potentially be a synbiotic product. Consumption of synbiotic products in people with T2DM can provide a glycemic control effect. <strong>Objective</strong>: Analyzed the effect of adding yacon tuber syrup on total lactic acid bacteria (LAB), pH, total acid, and acceptability of cow’s milk dadih. <strong>Method</strong>: The research design was experimental with a single-factor completely randomized design (CRD) and three repetitions. The method used to analyze the total LAB test uses total plate count (TPC), the pH test using a pH meter, the total acid test using the acid-base titration method, and the acceptability test using an organoleptic test with a hedonic scale (1-9). <strong>Results:</strong> </em><em>the addition of yacon tuber syrup affected the pH value (p= 0,016). While, it did not show a significant effect (p&gt;0,05) between the addition of yacon tuber syrup on total LAB, total acid, and organoleptic. <strong>Conclusion:</strong> Product F2 with added 20% yacon tuber syrup was the best formula with the highest total LAB and acceptability.</em></p>

2023-09-26T00:00:00+07:00 ##submission.copyrightStatement##