Browsing Prosiding Seminar Nasional Gizi 2017 by Title
Now showing items 14-22 of 22
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Kadar Beta Karoten dan Daya Terima Cookies Garut dengan Substitusi Tepung Labu Kuning
(Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta, 2017-05-06)Public dependence on wheat flour is very high. It is necessary for the development of local food products as a substitute for wheat flour, one of which is the tubers of Garut. Vitamin A deficiency (VAD) is one of the ... -
Karakteristik Ibu, Keluarga, Asupan Lemak, dan Persen Lemak Tubuh pada Remaja Stunting dan Non-Stunting di SMP Negeri 1 Nguter Kabupaten Sukoharjo
(Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta, 2017-05-06)National data shows us the prevalence of stunting of 36.7%, a health problem in a region where considered to be severe if the short prevalence were 30-39%, and said to be serious when the shorter prevalence were ≥ 40%. ... -
Optimalisasi Pengaturan Gizi dan Aktivitas Olahraga untuk Mengatasi Obesitas Anak Tunagrahita
(Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta, 2017-05-06)The paper examines the science operates inii with theoretical literature method yang aims to provide insights to optimize settings on activities sports nutrition and obesity to review at kids overcome mental retardation. ... -
Pengaruh Lama Perebusan Biji Nangka (Atrocarpus Herephyllus Lamk) Terhadap Kadar Kalsium, Kerenyahan, dan Daya Terima Keripik Biji Nangka
(Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta, 2017-05-06)Jackfruit seeds is a waste of jackfruit which contains phosphorus and calcium were higher than durian seed. Utilization jackfruit seeds in the food sector is still low at around 10%, jackfruit seeds has been limited to ... -
Pengaruh Subsitusi Tepung Ikan Kembung (Rastrelliger brachysoma) Terhadap Kadar Protein dan Daya Terima Biskuit
(Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta, 2017-05-06)According to a research by Ministry of Health in 2013, 13,40% of Indonesian population consume biscuit more than once a day. Nutrition content of biscuit by servings of 100 grams is the energy of 458 kcal, 6.9 grams of ... -
Pengaruh Substitusi Tepung Biji Nangka pada Pembuatan Cookies Ditinjau dari Kekerasan dan Daya Terima
(Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta, 2017-05-04)Background: In 2013 recorded 13,4% of the Indonesia population consume processed food from flour, one of which is cookies ≥ 1 per day. Dependence on wheat flour will health effects, because gluten of protein found in ... -
Perbedaan Dukungan Keluarga dan Pengetahuan Ibu Tentang Asi antara Ibu yang Memberi Asi Eksklusif dan Non Eksklusif di Wilayah Puskesmas Getasan Kabupaten Semarang
(Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta, 2017-05-06)World Health Organization (WHO) recommends breast milk should be given to infants at least until the age of 6 months without any additional liquids such as milk formula, water, orange juice, or other supplementary foods ... -
Studi Validitas IMT Dan Rasio Lingkar Pinggang-Panggul (RLPP) dengan Profil Lipid pada Penyakit Jantung Koroner (PJK) di Poli Jantung RSUD dr. M. Yunus Bengkulu 2014
(Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta, 2017-05-06)Cardiovascular disease is the number one cause of death globally among them is CHD. One of the risk factors of coronary heart disease is obesity. There needs to be a first step to determine obesity in a way that ... -
Tingkat Kecukupan Asupan Protein, Zinc, Kalsium, Vitamin D, Zat Besi (Fe), dan Kadar Hb Pada Remaja Putri Stunting dan Non Stunting di SMP N 1 Nguter Kabupaten Sukoharjo
(Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta, 2017-05-06)Remaja putri merupakan kelompok yang rawan terhadap masalah gizi yaitu stunting dan anemia. Masalah ini berkaitan dengan berbagai defisiensi baik makronutrien maupun mikronutrien. Defisiensi makronutrien dan mikronutrien ...