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All Journal Jurnal Gizi Prima
Ni Ketut Sri Sulendri
Jurusan Gizi, Poltekkes Kemenkes Mataram
Public Health

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PENGARUH PEMBERIAN YOGURT SINBIOTIK PISANG TERHADAP KADAR GLUKOSA DARAH PASIEN SINDROM METABOLIK Suhaema Suhaema; Fifi Luthfiyah; Ni Ketut Sri Sulendri; Adam Ozelan
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 6, No 1 (2021): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v6i1.246

Abstract

Background : The metabolic syndrome (MS) as a collection of risk factors for cardiovascular disease and diabetes. One alternative food intake that can reduce the risk of MS by consuming synbiotics, which is a combination of probiotics with prebiotics. Prebiotics in the form of inulin, Fructooligosaccharide (FOS), and resistant starch cannot be digested in the small intestine so that probiotic bacteria will be fermented in the colon and produce Short Chained Fatty Acid (SCFA), so that hypoglycemic effects can occur. Objectives : To know the effect of giving synbiotic to blood glucose levels on MS. Research Methods : Randomized Controlled Trial (RCT) with a pretest-posttest with control group design in metabolic syndrome patients domiciled in Mataram. A total of 24 subjects were divided into 2 groups: the treatment group by administering sinbiotic yogurt with kepok banana flour was 260 ml / day for 14 days, while the control group was not treated. Results : The Blood paired t test results showed differences in the mean glucose level in the treatment group before and after the intervention was 7.83 ± 21.319 mg / dL (p = 0.229), while the control group was -2.25 ± 18.202 mg / dL (p = 0.677). The difference in the decrease in glucose levels of the two groups is 10,083 ± 8.092 mg / dL (p = 0.226) which shows insignificant differences. Conclusion : There is no effect of sinbiotic yogurt to blood glucose levels in metabolic syndrome patients
KETERSEDIAAN ZAT GIZI MAKRO PADA MENU MAKAN SIANG YANG DISAJIKAN DI SEKOLAH DASAR ISLAM TERPADU (SDIT) INSAN MULIA KEDIRI TERHADAP KECUKUPAN ZAT GIZI ANAK SEKOLAH Nur Fathin Sholihah; AASP Chandradewi; Ni Ketut Sri Sulendri; Luh Suranadi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 6, No 1 (2021): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v6i1.248

Abstract

Background : School-age children need balanced nutrition to  increase concentration and receive knowledge so that they can support learning activities. For this reason, it is necessary to provide lunch so that adequate nutrition is met. The purpose of this study was to analyze the availability of macro nutrients on the lunch menu presented in Insan Mulia Kediri's integrated Islamic elementary school (SDIT) towards the nutritional adequacy of school children. Method : This type of research used observational analytics from time including crosscestional research Methods of data collection using interviews, observation, and documentation. Sampling uses systematic random sampling technique with a sample of 216 students from a population of 442 students. Processing data using a distribution table and then presented in the form of tables and bar charts. Results : The provision of lunch menus by catering for 4 days, namely the average availability of macro-energy nutrients of 573 kcal, protein 15.3 grams, fat 7.0 grams, and carbohydrates 111.6 grams. The availability of energy is based on the adequacy of school children in more categories as many as 98 people (45.4%) and in the less category as many as 64 people (29.6%), Protein in the category of more than 101 people (46.8%), fat availability in the category there are 214 people (99.1%), and the availability of carbohydrates in the category is 151 people (69.9%). Conclusion : In general, the average availability of energy, protein, fat has fulfilled the adequacy of nutrition except fat. There is a significant relationship between the availability of macro nutrients and the nutritional adequacy of school children, which is 0.00 (p<0.05), so that the higher availability of macro nutrients is provided, the higher the nutritional adequacy of school children can be  fulfilled.
The Effect Of Moringa Leaves And Banana (Morina) Cookies On Blood Pressure In Hypertensive Patients Laily Fitri Handayani; Suhaema Suhaema; Retno Wayuningsih; Ni Ketut Sri Sulendri
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 1 (2024): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v9i1.503

Abstract

Background: Hypertension is a disease that often does not cause symptoms until the sufferer's condition worsens. This disease has become one of the main causes of death globally. Various methods continue to be sought to manage blood pressure. Apart from appropriate medication, it is also recommended to adopt a healthy lifestyle by choosing nutritious foods as recommended in the Dietary Approach to Stop Hypertension.Objective: Evaluating the effect of Morina cookies on the blood pressure of individuals with hypertension.Research Methods: This research uses the Randomized Controlled Trial method with a Pretest-Posttest design including a control group. The number of subjects was calculated using the Lemeshow formula, resulting in 28 subjects.Research Result: In subjects aged 45-80 years, with 82% being female, both systolic and diastolic blood pressure decreased after the intervention (p<0.05).Conclusion: There was a significant reduction in systolic and diastolic blood pressure after administering Morina cookies for 7 days in hypertensive patients.
Co-Authors AASP Chandradewi Adam Ozelan Fifi Luthfiyah Laily Fitri Handayani Luh Suranadi Nur Fathin Sholihah Retno Wayuningsih Suhaema Suhaema