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Wiwik Wijaningsih
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PENGARUH KONSELING GIZI TERHADAP PENGETAHUAN HIPERTENSI DAN SISA MAKANAN PASIEN HIPERTENSIDI RSUD DR R SOETIJONO BLORA Kusumaningrum, Hetty Dwi; Rahmawati, Ana Yuliah; Wijaningsih, Wiwik
JURNAL RISET GIZI Vol. 4 No. 1 (2016): Mei (2016)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v4i1.4290

Abstract

Background :Food waste of hypertensive patients in DR R SoetijonoBlora hospital in December 2015 by 32.6 % , which means above the minimum service standards specified nutritional services . Nutritional counseling is done is a means to inform and motivate the patient so that the expected impact on increasing the patient's intake of food and less food waste . Objective :Knowing the influence of nutrition counseling on knowledge of hypertension and the food waste of hypertensive patients in DR R SoetijonoBlorahospital. Methods :This type of research is pre Experiment with one group pretest and posttest design . Sampling was done by using consecutive sampling as many as 35 people hospitalized hypertensive patients according to criteria of inclusion .Foodwaste is obtained by Comstock visual method , whereas knowledge of hypertension were taken using a questionnaire. Nutritional counseling is done two times in 2 days. Data taken with 3 times the measurement and analyzed used Friedman Test . Results: This study shows that there is influence nutritional counseling to the knowledge of hypertension ( p = 0.000 ) and there is influence nutritional counseling to food waste( p = 0.000 ). Conclusion :Nutritional counseling influencing knowledge about hypertension and food waste of hypertensive patients .
IDENTIFIKASI KANDUNGAN TIMBAL (Pb) PADA IKAN YANG DIJUAL OLEH PENGEPUL IKAN SUNGAI DONAN CILACAP Jannati, Annisya Rahmadina; Wijaningsih, Wiwik; Setiadi, Yuwono
JURNAL RISET GIZI Vol. 2 No. 2 (2014): November 2014
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v2i2.4334

Abstract

Background : According to the research results of Hernayanti (2006) the content of Cd heavy metals in waters and sendiments ranged between 0.14-1.03 ppm and 0.85-2.75 ppm, while the heavy metal content of Pb in water and successive metals ranging between 0.085-1.1 ppm and 11.3-18.5 ppm. Fish are creatures that are sensitive to pollution of heavy metals so they can be used as indicators of water pollution.Objective : The purpose of this study was to determine the lead content in layur fish, three waja fish, anchovy, mullet, and keeper fish which are sold in the Donan River Pengepul Cilacap. The method used in this study is descriptive analysis that is to determine the description of lead levels in these fish. Lead levels were tested using the SSA method (Atomic Absorption Spectrophotometry).Result : The test results of lead levels using the SSA (Atomic Absorption Spectrophotometer) method showed that of 5 fish samples sold by 5 collectors in the Donan River Cilacap, lead was detected with layur content 0.143 mg / kg, mullet fish 0.271 mg / kg, anchovy 0.309 mg / kg, three waja fish 0.412 mg / kg, and goalkeeper 0.640 mg / kg.Conclution : The conclusion of this study was detected the content of timbale in layur fish, three waja fish, anchovy, mullet, and keeper fish. The highest lead content exceeds the threshold that has been determined by SNI, namely in three waja fish and keeper fish.
Pengaruh Substitusi Tepung Kacang Hijau (Vigna Radiata ) Terhadap Nilai Gizi (Serat Dan Karbohidrat) Dan Daya Terima Cookies Tepung Ubi Jalar Ungu (Ipomoea Batatas L) Erlinawati, Indira; Wijaningsih, Wiwik
JURNAL RISET GIZI Vol. 2 No. 2 (2014): November 2014
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v2i2.4490

Abstract

Background : Food diversification program aims to improve the food consumption and to reduce reliance on one types of food, especially rice. The program is carried out by considering local produce available and less utilization. One examples of product is purple sweet potato flour cookies.Aims : This study is to determine the effect of green bean flour substitution on nutritional value (fiber and carbohydrates) as well acceptance of purple potato cookies with green bean flour substitution of )%, 10%, 20% and 30%.Method : Design that is used by this study is a random design completely with two repetitions that are measurement of levels of fiber and carbohydrate done in duplicate. The level of acceptance measurement test performed by 25 trained panelists who know about the organoleptic testing.Result : The result  showed, sweet potato flour cookies with green bean flour substitution as much as 30% has the highest fiber content of 0,22g% and the highest carbohydrates content of 63,28%. Based on the results of statistical test ANOVA, green bean fluor substitution of sweet potato cookies has significant effect for fiber and carbohydrates, with p-value 0,00. Acceptance of test results showed the influence of green bean fluor substitution for acceptance of cookies purple sweet potato fluor. Purple sweet potato cookies with green bean fluor substitution of 20% are the most favored cookies with an average score of 3,95.Conclusion : The result above it can be concluded that there is a substitution effect of green bean fluor on the nutritional value (fiber and carbohydrates) and acceptance of cookies.
Formulasi Permen Jelly Daun Kelor Dan Jambu Biji Sebagai Alternatif SnackTinggi Zat Besi Dan Vitamin C Untuk Anak Dewi, Irma Anisa; Pertiwi, Estuasih Dyah; Fitriani, Fitriani; Rahmawati, Ana Yuliah; Wijaningsih, Wiwik
JURNAL RISET GIZI Vol. 11 No. 1 (2023): Mei 2023
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v11i1.10784

Abstract

Latar Belakang : Prevalensi ADB di negara berkembang mencapai 30%, termasuk Indonesia. Solusinya adalah dengan mengkonsumsi sumber Fe dan Vitamin C untuk membantu penyerapan. Permen jeli jambu biji dan daun kelor sebagai upaya pemanfaatan bahan pangan lokal kaya vitamin C dan Fe untuk jajanan anak usia 3-12 tahun.Tujuan: Mengetahui pengaruh formulasi jambu biji dan daun kelor terhadap kadar vitamin C, Fe, elastisitas, dan tingkat preferensi permen jelly sebagai alternatif snack tinggi vitamin C dan Fe.Metode: Penelitian eksperimental dengan rancangan acak lengkap dengan tiga perlakuan dengan perbandingan jambu biji dan daun kelor, yaitu F1(0:0), F2(25:75), F3(50:50), dan F4 (75). :25). Kadar vitamin C menggunakan HPLC, kandungan zat menggunakan ICP-OES, kekencangan menggunakan metode TA-Texture Analyzer, dan tingkat kesukaan diuji oleh 15 orang panelis semi terlatih. Perbedaan kadar dan kekencangan vitamin C menggunakan ANOVA dan Duncan. Perbedaan kadar Fe dan tingkat kesukaan menggunakan Kruskal-Wallis dan Mann-Whitney.Hasil: kandungan vitamin C tertinggi terdapat pada F2 (20,09mg/100g), kandungan Fe tertinggi terdapat pada F2 (0,94mg/100g), elastisitas tertinggi sebesar 1,57 Newton pada F1 sebagai kontrol, tingkat kesukaan tertinggi terdapat pada F1 sebagai kontrol. 3,76 berdasarkan warna, aroma, rasa, dan tekstur pada F3. Terdapat pengaruh yang nyata pada kadar vitamin C 28,4% dan kadar Fe 36,8%. Tidak terdapat pengaruh formulasi permen jelly terhadap kekenyalan, warna, aroma, rasa, dan tekstur.Kesimpulan: Pada F2 dapat menyumbang vitamin C terbesar yaitu 44,64% dari kebutuhan harian. F4 dapat menyumbangkan Fe terbesar yaitu 8,40% dari kebutuhan harian, namun tidak memenuhi 20% menurut AKG.
Daya Terima Mix Kefir Buah dan Kefir Susu Buah Wijaningsih, Wiwik; Sunarto, Sunarto; Wulandari, Desi
JURNAL RISET GIZI Vol. 12 No. 1 (2024): Mei 2024
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v12i1.11414

Abstract

Latar belakang: Kefir adalah produk yang berbahan baku susu yang difermentasi dengan penambahan kefir grains yang merupakan hasil dari simbiosis dari bakteri asam laktat (BAL) dengan khamir. Kefir digolongkan sebagai pangan fungsional karena memiliki efek baik terhadap kesehatan, dan digolongkan makanan prebiotik karena pada kefir terdapat kandungan bakteri baik yang bermanfaat memperbaiki sistem mikroflora usus dan menghambat pertumbuhan patogen dalam usus. Tujuan: untuk mengetahui daya terima kefir buah pada mix kefir buah dan kefir susu buah. Metode: Jenis penelitian yang digunakan dalam penelitian adalah eksperimental dengan rancangan percobaan yang digunakan merupakan  rancangan  acak  lengkap  (RAL).  Pembuatan produk kefir buah pada mix kefir buah dan kefir susu buah. Hasil: Terdapat perbedaan kesukaan aroma dari dua belas jenis kefir buah (p<0.05). Skor kesukaan aroma terendah adalah Kefir susu naga 50 dan yang tertinggi adalah Kefir mangga 50. Selain itu, terdapat perbedaan Skor kesukaan viskositas (p<0.05), skor kesukaan viskositas terendah kefir susu melon 30 dan tertinggi kefir mangga 50. Terdapat perbedaan Skor kesukaan rasa (p<0.05), skor terendah kefir susu pisang 30 dan tertinggi kefir nanas 50. Ada perbedaan Skor kesukaan warna (p<0.05). Skor kesukaan warna terendah kefir susu pisang 30 dan yang tertinggi kefir naga 50. Ada perbedaan Skor kesukaan secara umum (p<0.05). Skor kesukaan terendah kefir susu pisang 30 dan yang tertinggi Kefir mangga 50. Kesimpulan: Ada perbedaan Skor kesukaan secara umum (p<0.05). Skor kesukaan secara umum  bervariasi mulai dari 3.3-4.4, skor kesukaan secara umum terendah adalah Kefir susu pisang 30 dan yang paling tinggi Kefir mangga 50
Hubungan Perilaku Ibu dalam Pemberian Makan dan Tingkat Kecukupan Energi-Protein dengan Status Gizi Batita Usia 12-36 Bulan di Wilayah Kerja Puskesmas Tersono Kabupaten Batang Yunaidah, Yunaidah; Wijaningsih, Wiwik
JURNAL RISET GIZI Vol. 1 No. 1 (2013): Mei 2013
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v1i1.72

Abstract

Background: The situation at the time of malnourished infants is the result of not giving enough food to meet nutrient in terms of quality and quantity. Less energi and protein in infants may hinder growth, especially vulnerable to diseases and infectious diseases lead to low levels of intelligence.Objectives: To know the relationship between maternal behavior in feeding and energy-sufficiency level of protein in the nutritional status of toddlers aged 12-36 months in the working area health center Tersono Batang regency. Method: The scope of this research is the field of nutritional science community with a location in the working area of Batang regency Tersono Health Center, the research conducted in October-December 2009, this kind of research through a descriptive analytic cross-sectional approach for the dependent and independent variables were collected at the same time. population is aged 12-36 months toddler of 1021, with the number of sample 100 toddlers.Detemination samples taken at random samples using interval sampling. Analysis of the relationship between maternal behavior in the feeding with nutritional status of toddlers aged 12-36 months, the level of energy and protein adequacy with nutritional status of toddlers 12-36 months of age using Chi-Square test. Results: Maternal behavior in the feeding  a good of 63% and 37% less, the level of energy sufficiency for good 82% and 18% less, the level of protein adequacy for good 81% and less 19% and good nutritional status as many as 83% and 17% less.The relationship between maternal behavior in the feeding  and level of adequacy of nutritional status of energy-protein are significantly ststistik .Conclusions: There is a relationship between maternal behavior in feeding and energy-sufficiency level of protein nutritional status. Suggestions: Suggestions to improve of information about the behavior of mothers in feeding to specially cleaning of toddlers and  mothers.
Pemberian Jus Aloe Guava Terhadap Kadar Glukosa Darah Postprandial Suryaningrum, Septiani; Prihatin, Setyo; Wijaningsih, Wiwik
JURNAL RISET GIZI Vol. 1 No. 2 (2013): November 2013
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v1i2.76

Abstract

Background : Diabetes mellitus (DM) is a metabolic disease. The early symptoms of pre diabetes can be seen in hyperglycemia postprandial. The functional food such as aloe guava juice can be given to decrease postprandial blood glucose levels. Aloe guava juice contains a substance that can increase the pancreas to produce insulin response and contains soluble fiber which can block the absorption of glucose and decrease the absorption into the blood.Objective : Knowing the effects of aloe guava juice on postprandial blood glucose levels in Semarang Polytechnic students are provided with a meal.Method : This research is an experimental sample-series, with a total sample of 10 people. All subjects receive 2 times the treatment, the first treatment subjects was fed and then an interval of 1 week of feeding subjects treated with aloe guava juice with the same amount of carbohydrate that is 55.5 grams. Methods of measurement of fasting and postprandial glucose levels using a easy touch. Test paired T-test was used to analyze the effect of aloe guava juice on postprandial blood glucose levels.Results : Based on Paired T-test, there was no significant effect of aloe guava juice at minute 0 '(p = 0.834), the 30' (p = 0.566), the 60 '(p = 0.615) and the 120' (p = 0.511), but at minute 180 ' significant effect of aloe guava juice on the postprandial blood glucose levels was detected, (p = 0.012)Conclusion : The aloe guava juice has the potency to decrease postprandial blood glucose levels after three hours.
Perbedaan Daya Terima, Sisa dan Asupan Makanan pada Pasien dengan Menu Pilihan dan Menu Standar di RSUD Sunan Kalijaga Demak Uyami, Uyami; Hendriyani, Heni; Wijaningsih, Wiwik
JURNAL RISET GIZI Vol. 2 No. 1 (2014): Mei 2014
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v2i1.135

Abstract

Background : Patient acceptance of food effect on the nutritional status of patients. The low patient acceptability of food this will adversely affect the nutritional status and patient outcome. Based on patient surveys conducted leftovers Nutritional Installation Sunan Kalijaga Hospitals Demakin 2012 on the standard menu there is an average of 26.6 % food waste.Objective :This study aims to determine the differences in acceptance of food, the rest of food and food intake in patients with selections menu and standards menu in Sunan Kalijaga Hospitals Demak.Method : This research includes comparative observational research is research that aims to see the difference between independent variables and the dependent veriabel related research. This study used a cross-sectional design with a sample of 15 groups and 15 groups of menu selections standard menuResults : The results showed the power received at the selections menu group has a very good majority of the categories, while the received power on the standard menu group has a majority in both categories. The rest of the food standard menu group average of 21.32%, while the remainder of the food selections menu group average values leftovers of 16.10%. Energy intake group average selections menu intake value of 2110.07, while the selections menu group protein intake mean intake value of 70.10. Energy intake standards menu group mean intake value of 1842.07, while protein intake standards menu group mean intake value of 63.77.Conclusion : There is no difference in the patient's acceptance of food on the selections menu and standards menu, there are differences in the rest of the food and energy and protein intake in patients with selections menu and standards menu.
Hubungan Antara Keaktifan, Pengetahuan Gizi Ibu dan Pemberian Air Susu Ibu dengan Status Gizi Bayi pada Peserta Program Kelas Ibu Hamil di Desa Temuroso Kecamatan Guntur Kabupaten Demak Jatmiasih, Jatmiasih; Wijaningsih, Wiwik; Supadi, J
JURNAL RISET GIZI Vol. 2 No. 2 (2014): November 2014
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v2i2.3241

Abstract

Latar Belakang. Departemen Kesehatan Republik Indonesia tahun 2009 menyatakan penyebab langsung kematian ibu sebesar 90% terjadi pada saat persalinan dan segera setelah persalinan. Penyebab langsung kematian ibu adalah perdarahan sebesar 28%, eklamsia sebesar 24% dan infeksi sebesar 11%. Sedangkan untuk penyebab tidak langsung kematian ibu adalah Kurang Energi Kronik (KEK) pada saat kehamilan sebesar 37% dan anemia pada saat kehamilan sebesar 40%. Mempercepat pencapaian program MDG’s, diperlukan upaya percepatan penurunan kematian ibu dan bayi melalui peningkatan pengetahuan dan perubahan perilaku ibu dan keluarga. Peningkatan pengetahuan dan perubahan perilaku ini diharapkan kesadaran terhadap pentingnya kesehatan selama kehamilan menjadi meningkat. Program yang diselenggarakan oleh Kementerian Kesehatan untuk mendukung langkah tersebut adalah Kelas Ibu Hamil. Tujuan. Menganalisis hubungan antara keaktifan, pengetahuan gizi ibu dan pemberian Air Susu Ibu dengan status gizi bayi pada peserta program kelas ibu hamil. Metode. Rancangan penelitian ini dengan pendekatan cross sectional. Sampel penelitian ini adalah semua bayi usia 6-8 bulan pada populasi tersebut. Analisis hubungan antara keaktifan dan pemberian ASI dengan status gizi dilaksanakan dengan uji Korelasi Rank Spearman. Analisis hubungan antara pengetahuan ibu dengan status gizi dilaksanakan dengan uji Pearson. Hasil. Ada hubungan yang tidak signifikan antara keaktifan ibu dan status gizi, korelasinya positif dan keeratan rendah ( r= 0,074 p value= 0,68 ). Ada hubungan yang tidak signifikan antara pengetahuan ibu dengan status gizi, korelasinya positif dan keeratan rendah (r= 0,275 dan p value= 0,122). Ada hubungan yang signifikan antara pemberian ASI dan status gizi, korelasinya positif dan keeratan rendah ( r= 0,315 dan p value= 0,045 ). Kesimpulan. Ada hubungan yang tidak signifikan antara keaktifan dan pengetahuan gizi ibu dengan status gizi bayi. Ada hubungan yang signifikan antara pemberian Air Susu Ibu dengan status gizi bayi.  Hubungan Antara Keaktifan, Pengetahuan Gizi Ibu dan Pemberian Air Susu Ibu dengan Status Gizi Bayi pada Peserta Program Kelas Ibu Hamil di Desa Temuroso Kecamatan Guntur Kabupaten Demak
Faktor Determinan Kelelahan Kerja Pada Tenaga Penjamah Makanan di Instalasi Gizi RS Dr R Soetijono Blora Ekawati, Heni; Rahmawati, Ana Yuliah; Wijaningsih, Wiwik
JURNAL RISET GIZI Vol. 4 No. 2 (2016): November 2016
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v4i2.3265

Abstract

Latar Belakang: Tenaga penjamah makanan merupakan unsur yang sangat penting dalam pelayanan gizi rumah sakit, yaitu berperan dalam mengolah makanan dan menyajikan makanan yang bermutu kepada pasien. Kelelahan kerja ditandai dengan melemahnya tenaga kerja dalam melakukan pekerjaan, sehingga meningkatkan kesalahan dalam bekerja.Tujuan: Mengetahui faktor-faktor yang berhubungan dengan kelelahan kerja tenaga penjamah makanan di instalasi gizi RS dr R Soetijono Blora.Metode: Menggunakan rancangan observasional dengan teknik total sampling dan jumlah sampel 16 orang. Analisa data yang digunakan adalah analisa bivariat dengan korelasi Pearson Product Moment  dan Rank Spearman. Analisa multivariat dengan Regresi Linier.Hasil: Ada hubungan antara tingkat kecukupan energi dengan kelelahan kerja (p=0,005), tidak ada hubungan antara status gizi dengan kelelahan kerja (p=0,899), tidak ada hubungan antara umur dengan kelelahan kerja (p=0,145), tidak ada hubungan antara masa kerja dengan kelelahan kerja (p= 0,243), ada hubungan antara beban kerja dengan kelelahan kerja (p= 0,011), tidak ada hubungan antara stres kerja dengan kelelahan kerja (p=0,054), faktor yang paling berpengaruh pada kelelahan kerja adalah faktor tingkat kecukupan energi dan beban kerja (p=0,001).Kesimpulan: Faktor yang paling berpengaruh terhadap kelelahan kerja adalah tingkat kecukupan energi dan beban kerja.
Co-Authors Ade Annisa Nuraini Afiyah, Nurul Ana Yuliah Rahmawati Ana Yuliah Rahmawati Ana Yuliah Rahmawati, Ana Yuliah Annisya Rahmadina Jannati Desi Wulandari Desi Wulandari, Desi Dewi, Irma Anisa Dominico Surya Febri Mulyanto Dyah Nur Subandriani, Dyah Nur Enggar Redyastuti Enik Sulistyowati Enik Sulistyowati Erlinawati, Indira Estuasih Dyah Pertiwi, Estuasih Dyah Fitriani Fitriani Fitriani Fitriani Fitriani Heni Ekawati Heni Ekawati Heni Hendriyani Hetty Dwi Kusumaningrum Iffania Karimatur Rasyada Indira Erlinawati Intan Listiani Irma Anisa Dewi J Supadi j. Supadi Jannati, Annisya Rahmadina Jatmiasih Jatmiasih Jatmiasih, Jatmiasih Kun Aristiati Susiloretni Kusumaningrum, Hetty Dwi Meirina Dwi Larasati Muflihah Isnawati Natanya Ayuhapsari Nur Subandriani, Dyah Rizqi Widyantori Hasanah Putra Septiani Suryaningrum Septiani Suryaningrum, Septiani Setyo Prihatin Setyo Prihatin, Setyo Sintadewi Purbaningrum, Galuh Sunarto Sunarto Sunarto Sunarto Supadi, J Susi Tursilowati Uyami Uyami, Uyami Wahananisanti, Zulva Yunaidah Yunaidah, Yunaidah Yuniarti Yuniarti Yuwono Setiadi Yuwono Setiadi, Yuwono Zulva Wahananisanti