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PENGARUH EDUKASI GIZI TERHADAP PENGETAHUAN, SIKAP DAN KEPATUHAN DIET PENYANDANG DIABETES MELITUS TIPE II PESERTA PROLANIS DI PUSKESMAS PAMOTAN KABUPATEN REMBANG Risca Ariyana; Sri Noor Mintarsih; Dyah Nur Subandriani
JURNAL RISET GIZI Vol 6, No 2 (2018): November (2018)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v6i2.4303

Abstract

Background : prevalence of diabetes mellitus around the world has increased significantly, including in Indonesia. Nutrition education is one of the main pillars of diabetes mellitus management to improve knowledge and attitude as a basis for improvement of nutritional behavior of diabetic client. Objective : to investigate the effect of nutrition education on the knowledge, attitude and dietary adherence of Prolanis’s type 2 diabetes mellitus clients at Puskesmas Pamotan. Methods : this research usedquasi experimental method with pre and post test group control design. The samples of research consisted of 44 respondents, and divided into intervention group (22 respondents) and control group (22 respondents). The sampling technique usedsimple random sampling. Data collection used questionnaire of respondent characteristics, knowledge of DM diet, attitude about DM diet and food recall form 2 x 24 hours. Data were analysed by using mann-whitney test. Result : there were different in changes  ofknowledge and attitude significantly with p-value 0,001 and 0.039 between treatment and control group, and there were no differentin change of dietary adherence between  treatment and control group(p-value 0,081). Conclusion : nutrition education can improve knowledge and attitude of diabetic client , whereas on dietary adherence there was an increase but not significant
PERBEDAAN PENILAIAN CITA RASA DAN SISA HIDANGAN SAYURBERDASARKAN PENGEMBANGAN RESEP PADA PASIEN KELAS III DENGAN DIET BIASA DI RUMAH SAKIT UMUM DAERAH KOTA SEMARANG Dini Febianti; Ana Yuliah Rahmawati; Heni Hendriyani; Dyah Nur Subandriani
JURNAL RISET GIZI Vol 3, No 2 (2015): November(2015)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v3i2.4294

Abstract

Background : the remaining vegetable dishes at the hospital are still high, this is evident from the results of interviews with Semarang City Hospital nutritionists, it is known that the average remaining vegetable is 35%.Objective : to determine the differences in the assessment of taste and leftover vegetable dishes based on the development of recipes in class III patients in Semarang City Hospital.Methods : including institutional nutrition research with the type of pre-experimental research using the one group pretest-posttest design with 36 samples. Samples were all class III patients in Semarang City General Hospital who received regular food. Data collected includes assessing the taste and leftovers of patients. The test used is Wilcoxon with a probability 0.05.Results : A total of 97.2% of the samples expressed satisfaction over the size of portions, taste, presentation, color, and maturity of food development recipes; 94.4% of samples expressed satisfaction with the texture and aroma of food development recipes; 91.6% of the samples expressed satisfaction with the food seasoning for prescription development; 72% of the sample left little food on the plateau. There was no difference in taste of food before and after the development of the recipe, but there were differences in leftovers before and after the development of the recipe.Conclusion : the results of the recipe development have many leftovers rather than the initial recipe even though the results of the taste evaluation are equally satisfying. It is recommended to test the cuisine first before developing a recipe.
HUBUNGAN PENGETAHUAN DAN SIKAP PEDAGANG JAJANAN ANAK SEKOLAH TERHADAP PENGGUNAAN FORMALIN DAN BORAKS DI SD NEGERI WILAYAH PEDURUNGAN KOTA SEMARANG Luthfiyah Nur Safitri; Dyah Nur Subandriani; Astidio Noviardhi; Arintina Rahayuni; Ana Yuliah Rahmawati
JURNAL RISET GIZI Vol 7, No 1 (2019): Mei (2019)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v7i1.4361

Abstract

Background : Chemical material such as formalin and borax should notfound in food because it can cause nausea, stomachache, vomiting, bloody defecation.But with reason to reduce production costs, take profits and extend the shelf life, many producers who still use these materials.This is due to lack of knowledge and the attitude of the producer indifferent to food security.Objective : Knowing the relationship between knowledge and attitudes of schoolboy snack vendors to the use of formaldehyde and borax in children's snacks in public elementary schools in the urban area of pedurungan Semarang city.Method :This research is a descriptive analytic study with cross sectional design, a total sample of 20 samples of schoolchildren's street vendors. In this study the measuring instruments used were questionnaires and interviews. The test used is Fisher's exact.Results : Trader's knowledge is mostly good (80%)and the attitude of traders mostly supports (60%). The bivariate test results obtained p value 0.05 so there is no relationship between knowledge and attitudes of street food traders to the use of formalin and borax.Conclusion : The use of formalin and borax is not caused by the knowledge and attitudes of traders related to food security.
TINGKAT PENGETAHUAN DAN SIKAP PEDAGANG MAKANAN JAJANAN PASAR TERHADAP PENGGUNAAN PEWARNA YANG DILARANG DI PASAR-PASAR KOTA SEMARANG Rila Dini Ayu Larasati; Yuwono Setiadi; Dyah Nur Subandriani; Arintina Rahayuni; Ana Yuliah Rahmawati
JURNAL RISET GIZI Vol 6, No 2 (2018): November (2018)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v6i2.4295

Abstract

Background   : The use of banned dyes In making foodin general to give a striking color to food so that it can attract consumers to buy, but the trader was not aware of the dangers of using banned dyes.This is because the level of knowledge and attitudes of food traders are less related to the use offood coloring agents. Objective : Knowing the relationship between the level of knowledge and the attitude of market food vendors to the use of dyes that are prohibited in the Semarang city market. Method : This research is a descriptive analytic study with cross sectional design. Sampling uses cluster techniques to 8 market samples.The collected data are knowledge and attitude data with questionnaire and interview measurement tools.Data on the use of dyesusing the phenylhydrazine method. Results : Traders have knowledge in good categories (87,5%)while traders have the same attitude comparison between those who support and not support (50%)and the results of laboratory tests conducted by the university on August 17 showed negative results on the use of banned dyes but there were 2 markets using dyes that were not prohibited, namelyEritrosin. Conclusion   : All traders do not use dyes that are banned in cenil and putu mayang
HUBUNGAN ANTARA PENDIDIKAN, PENGETAHUAN DAN PRAKTIK HYGIENE SANITASI PENJAMAH MAKANAN TERHADAP KEBERADAAN BAKTERI STAPHYLOCOCCUS AUREUS PADA HIDANGAN HEWANI DI SALAH SATU CATERING KOTA SEMARANG Vivit Nilasari; Yuwono Setiadi; Dyah Nur Subandriani; Meirina Dwi Larasati; Arintina Rahayuni
JURNAL RISET GIZI Vol 7, No 1 (2019): Mei (2019)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v7i1.4362

Abstract

Background: the Staphylococcus aureus bacteria is one of the microbes that can causes gastroenteritis. This bacterium normaly was live as a human. The role of food handlers is very important in the existence of the Staphylococcus aureus bacteria.Objective: to find out the relationship between education, knowledge and hygiene practice of food handler’s sanitation toward the existence of the Staphylococcus aureus bacteria on animal dishes at Shella’s Catering Semarang.Methods: this study used descriptive analytic with cross sectional design, the number of samples is 9 samples of animal dishes with 2 times repetition. Staphylococcus aureus can be identified by conductingan the MSA test. The data of education, knowledge and practice of food handler’s hygiene sanitation were collected using questionnaires through interview. The statistical test used Fisher's exact.Results: the knowledge and practice of food handler’s hygiene sanitation were categorized good (60%). The results of the bivariate test showed that there was no correlation between education, knowledge and practices of hygiene sanitation on the existence of the Staphylococcus aureus bacteria in animal dishes (p 0.05)Conclusion: there is no relationship between education, knowledge and hygiene practice of food handler’s sanitation toward the existence of the Staphylococcus aureus bacteria in animal dishes.
UPAYA PENINGKATAN KADAR HEMOGLOBIN REMAJA PUTRI SMK WIDYA PRAJA UNGARAN PADA PEMBERIAN KUDAPAN BERBASIS TEPUNG TEMPE Arintina Rahayuni; Astidio Noviardhi; Dyah Nur Subandriani
JURNAL RISET GIZI Vol 8, No 1 (2020): Mei (2020)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v8i1.5779

Abstract

Background : Anemia is a nutritional problem in Indonesia which was characterized by a condition where the  red blood cells or hemoglobin levels is lower than the normal value. Nutritional anemia is caused by deficiency nutrients that play a role in the formation of hemoglobin, due to inadequate consumption or absorption disorders. These nutrients are iron, protein, vitamin B12 which act as catalysts in hem synthesis in hemoglobin molecules, vitamin C, zinc which affect iron absorption and vitamin E which affect the stability of the red blood cell membrane. Most of these are iron nutrient anemia. Females adolescent are more susceptible to anemia compared than men. The minimum of hemoglobin levels in females adolescent to diagnose as anemia is when hemoglobin levels are less than 12 g / dl.Objective : To increase hemoglobin levels of females adolescents by providing tempeh flour-based snacksMethod : In this study, an attempt had made to create tempe-based formula in the form of pizza which was high in iron and protein, the availability of tempe flour was great because the absorption disturbing agent was damaged by the fermentation process. The analysis was carried out to observe the difference in Hb levels in the treatment group (given tempe flour pizza) and control (given a regular pizza) and the relationship between BMI, nutrients-intake and consumption compliance with Hb levels.Result : The results showed there was an increase in Hb levels of 1.21 g% in the treatment group (61.54%). Nevertheless, the increase did not statistically significant. There was no relationship between BMI, nutrients intake and compliance with pizza consumption to increase Hb levels.Conclussion : Administration of tempeh fluor-based pizza for a month could increase Hb levels by 1.21 g/dl in most study participant, but it did not statistically significant.
HUBUNGAN KECUKUPAN VITAMIN A, VITAMIN C, ZINK DAN KADAR HEMOGLOBIN DENGAN KESEGARAN JASMANI SISWA SMA NEGERI 4 SEMARANG Fitria Nur Rakhmawati; Setyo Prihatin; Dyah Nur Subandriani; Ria Ambarwati Ambarwati
JURNAL RISET GIZI Vol 5, No 2 (2017): November (2017)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v5i2.4269

Abstract

Background  : Physical fitness is the ability of a person's body to perform daily work tasks without causing significant fatigue. The importance of physical fitness for schoolchildren and adolescents, among others, can increase the ability of the body organs, social emotional, sportsmanship and spirit of composition. One of the factors that affect physical freshness is the hemoglobin level. Adequacy of vitamins and minerals is also a factor that indirectly affects physical fitness.Objectives  : Describe the relationship of sufficiency of vitamin A, vitamin C, zinc and hemoglobin levels with physical fitness students in Senior High School 4 Semarang.Method  : This research type is analytical descriptive with Cross Sectional design. The number of respondents is 104 students. Respondents were selected by proportional stratified sampling. Dependent variable of this research is physical fitness, independent variable that is vitamin A sufficiency, vitamin C sufficiency, zinc adequacy and hemoglobin level. Data analysis using Rank Spearman test and multiple linear regression test.Results  : There is a relationship between hemoglobin (p-value = 0,000) with physical fitness. There was no correlation between vitamin A adequacy (p-value = 0,788), vitamin C adequacy (p-value = 0,203), adequacy of zinc (p-value = 0,257) with physical fitness.Conclusion  : Hemoglobin level is the most influential factor on physical fitness of Senior High School 4 Semarang students.
HUBUNGAN ANTARA PENGETAHUAN, SIKAP IBU DAN ASUPAN MAKANAN PENDAMPING ASI DENGAN STATUS GIZI BALITA USIA 12-24 BULAN DI WILAYAH ATAS PUSKESMAS PEJAWARAN BANJARNEGARA Ratih Pranawinarni; Sunarto Sunarto; Dyah Nur Subandriani
JURNAL RISET GIZI Vol 5, No 1 (2017): Mei (2017)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v5i1.4358

Abstract

Background: Riskesdas 2007, 2010 and 2013 show the prevalence of malnutrition in a row at 18.4%, and 17.9% and 19.6% of. Mother's attitude, knowledge and intake of less is the cause of the problem of malnutrition.Objective: to Determine the relationship of knowledge, attitude of the mother and the intake of complementary foods and nutritional status of children age 12 – 24 months in the region on Phc Pejawaran.Methods: Type of observational analytic study design case-control. Study subjects all children under five underweight, as a control toddler good nutrition with metching sexes, taken at random. Bivariate analysis using Mc Nemar with α ≤ 0.05. Method of sampling begins with the screening, the nutritional status based on the index of BB/U, the nutritional intake with recall interview 2 x 24 hours. Knowledge and attitude with interview using questionnaire instruments.Results : case group mothers less knowledge 41%, the attitude is not supportive of 12.5%, the energy intake is not enough to 43.7% and protein of 39.6%. The control group maternal knowledge less at 35.4% , the attitude is not supportive 8% , the energy intake is not enough to 37.8 and protein 35,5% .Conclusion: There is no significant influence between knowledge (p=0,508), attitude (p=0,727), energy intake (p=0,508) and protein (p=0.754 to) with the nutritional status of children aged 12-24 in the region above the public health center Pejawaran Banjarnegara.Suggestion: Need to increase counseling on mother and toddlers to improve knowledge and attitudes to prevent the toddler is underweight.
PENGARUH KONSELING GIZI TERHADAP KEPATUHAN DIET PADA PENDERITA DIABETES MELLITUS DI RAWAT JALAN RSUD Dr. R. SOETIJONO BLORA Lia Camelia Kusuma; Dyah Nur Subandriani; Arinthina Rahayuni
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.v4i1.4287

Abstract

Background : Diabetes Mellitus is a degenerative disease, one of the cause is false meal system, such as high fat sugar,and also low fiber. Counseling is one of nutrition service which has a purpose to change knowledge,attitucle,and meal system based on patient’s necessary,so it can measure the diet obedience that has been decided. Patient’s obedience to nutrition’s principle and meal plan is one of obstacle for diabetes patient. Objective : Knowing the influence of nutrition counseling to diet’s obedience of Diabetes Mellitus Sufferer type 2 in progressive treatment in RSUD Dr.R.Soetijono Blora. Method : Quasi Experiment non randomizes and pretest postest’s plan. Sample interpretation by using purposive sampling technique,gaining sample of 20 respondent based on inclusive criteria. Data analysis uses statistic experiment of Mc Nemar test to analyze counseling to diet’s obedience. Result : No diversity of diet’s obedience before and after counseling to Diabetes Mellitus patient in RSUD Dr.R.Soetijono Blora (p=0,22) Conclusion : Diet’s obedience of Diabetes Mellitus patient is not different before and after counseling to Diabetes Mellitus patient in RSUD Dr.R.Soetijono Blora.
FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN SISA MAKANAN PADA PASIEN KANKER PAYUDARA DI RUMAH SAKIT DADI KELUARGA PURWOKERTO Triana Uji Pamungkas; Dyah Nur Subandriani
JURNAL RISET GIZI Vol 5, No 2 (2017): November (2017)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v5i2.4353

Abstract

Background  : Visually observed in July - September 2016 the remaining food by 33%. While the results of visual observation of food residuals in breast cancer  patients  in January 2017 that is equal to 29.6%. This is not in accordance with the SPM is 20%. Objective  : To know the factors associated with the food of breast cancer patients at Dadi Keluarga Hospital Purwokerto. Methods  : The cross sectional study design was 38 samples. The data were obtained using questionnaires: appetite, psychic condition, food from outside hospital, family support, food appearance, food taste, and food residual form. The test used was chi square with α = 0, 05. Results  : The rest of the food was not eaten by patients 57.9%. Factors that influence the rest of the food include appetite 55,3%, normal psychic condition 60,5%, food from outside hospital 52,6%, family support 55,3%, appearance 55,3% and food taste 55,3% %. There was no association of feeding of breast cancer patients with appetite (p = 0,154), and psychic condition (p = 0,646). There was association of leftover food in breast cancer patients with food from outside hospital (p = 0,019), family support (p = 0,006), food appearance (p = 0,006), and food taste (p = 0,011). Conclusion  : The most associated factor with the remaining food of breast cancer patients is family support.
Co-Authors Ana Yuliah Rahmawati Anna Arolyumna Arinthina Rahayuni Arintina Rahayuni Arintina Rahayuni Astidio Noviardhi Astidio Noviardhi Astidio Noviardhi Devi Apriliyanti Dini Febianti Fitria Nur Rakhmawati Heni Hendriyani Ima Mega Puspa j. Supadi Lia Camelia Kusuma Luthfiyah Nur Safitri Meirina Dwi Larasati Ratih Pranawinarni Ria Ambarwati Ambarwati Rila Dini Ayu Larasati Risca Ariyana Setyo Prihatin Sri Noor Mintarsih Sunarto Sunarto Triana Uji Pamungkas Ulya Rahmawati Vivit Nilasari Yuniarti Yuniarti Yuwono Setiadi