English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Abstrak Obesitas dan diabetes mellitus merupakan masalah kesehatan yang berhubungan erat dengan asupan makanan terutama energi dan karbohidrat. Tingginya prevalensi obesitas dan diabetes mellitus di Jawa Timur, terutama di Kota Malang, tidak diimbangi dengan ketersediaan informasi tentang kandungan energi dan zat gizi pada makanan. Penelitian ini bertujuan untuk mengetahui perbedaan densitas energi dan sajian karbohidrat pada makanan tradisional dan modern di Kota Malang. Kandungan energi dan karbohidrat dalam tiap bahan makanan dianalisis menggunakan software Nutrisurvey . Densitas energi dihitung dengan menggunakan rumus perhitungan total energi pada makanan dibagi berat total makanan. Sajian karbohidrat dihitung dengan membagi total karbohidrat pada makanan dengan konstanta carbohydrate counting yaitu 15. Analisis statistik menggunakan SPSS 16 dengan independent t-test. Hasil penelitian ini menunjukkan bahwa densitas energi pada makanan modern secara signifikan lebih tinggi dibanding makanan tradisional (1,87 ± 0,63 vs 1,46 ± 0,43, p=0,004). Untuk sajian karbohidrat pada makanan modern dan tradisional tidak terdapat perbedaan yang signifikan (3,53 ± 2,28 vs 4,54 ± 2,28, p=0,093). Namun, terdapat tren bahwa sajian karbohidrat makanan tradisional lebih tinggi daripada makanan modern. Diharapkan hasil penelitian ini dapat menjadi informasi yang berharga bagi masyarakat. Kata kunci : Densitas energi, sajian karbohidrat, carbohydrate counting , makanan tradisional, makanan modern. Abstract Obesity and diabetes mellitus are health problems related to food intake, especially energy and carbohydrates. The high prevalence of obesity and diabetes mellitus in East Java, even in Malang is not properly balanced with the availability of information about the energy and nutrient on food. This study aims to determine differences of energy density and carbohydrate served in traditional and modern food in Malang. Energy and carbohydrate content in each food material was analyzed using software Nutrisurvey. Energy density is calculated using the formula of calculating the total amount of energy in food divided by the total weight of the food. Carbohydrate serving is calculated by dividing the total carbohydrate on food with carbohydrate counting constant of 15. Statistical analysis used SPSS 16 with Independent T-Test. The results of this study show that the energy density in the modern food was significantly higher than that of traditional food (1,87±0,63 vs 1,46±0,43, p=0,004). There is no significant difference on carbohydrate serving between modern and traditional food (3,53±2,28 vs 4,54±2,28, p=0,093). But, the trend of carbohydrate serving shows that the traditional food is higher than modern food. It is expected that this research finding is highly valuable for it provides the information regarding food energy density and carbohydrate content for obese and diabetic patients. Keywords: Energy density, carbohydrate serving, carbohydrate counting, traditional food, modern food

ijhn (indonesian journal of human nutrition)/ijhn : indonesian journal of human nutrition

Densitas Energi dan Sajian Karbohidrat Makanan Tradisional dan Modern di Kota Malang (Energy Density and Carbohydrate Serving on Traditional and Modern Food in Malang)