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<![CDATA[HUBUNGAN ANTARA ASUPAN ASAM LEMAK LINOLEAT DAN KADAR HEMOGLOBIN (Hb) DENGAN KEJADIAN DYSMENORRHEA PADA REMAJA PUTRI DI KELURAHAN TAMBAKAJI KECAMATAN NGALIYAN KOTA SEMARANG ]]>
<![CDATA[Sartika, Ika]]>;
<![CDATA[Isnawati, Muflihah]]>;
<![CDATA[Prihatin, Setyo]]>;
<![CDATA[Jaelani, Mohammad]]>
<![CDATA[ JURNAL RISET GIZI Vol. 3 No. 2 (2015): November(2015) ]]>
Publisher : <![CDATA[Poltekkes Kemenkes Semarang ]]>
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DOI: 10.31983/jrg.v3i2.4299
<![CDATA[Background : Dysmenorrhea is menstrual pain that arises before or during menstruation. The results of preliminary studies found that 70% of young women experience dysmenorrhea. Prostaglandin comes from arachidonic acid which is synthesized from linoleic fatty acids which function in the inflammatory response. In the case of anemia, the ability of hemoglobin to transport oxygen decreases, this will lead to more production of prostaglandin and trigger stronger uterine contractions.Objective : The purpose of this study was to determine the relationship between linoleic fatty acid intake and Hemoglobin (Hb) levels with the incidence of dysmenorrhea in young women.Method : This research is an analytical descriptive study in the field of clinical nutrition using a cross sectional design. The research subjects were 47 young women who had received menstruation. Data collection included 2x24 hour food recall to determine linoleic fatty acid intake and blood sampling to determine Hb levels. Variable analysis was carried out in the form of univariate and bivariate. Bivariate test uses fisher exact test.Results : 63.8% of respondents had more intake of linoleic fatty acids so that they were at risk of inflammation. 44.7% of respondents suffer from anemia. Respondents who had moderate dysmenorrhea were 66%. Respondents with more fat intake and moderate dysmenorrhea were 70% (p value = 0.029). Respondents suffering from anemia and experiencing moderate dysmenorrhea were 85.7% (p value = 0.012).Conclusion : Linoleic fatty acid intake and Hb levels were associated with the incidence of dysmenorrhea in young women.]]>
<![CDATA[HUBUNGAN ASUPAN ENERGI KEPATUHAN MINUM OBAT DENGAN STATUS GIZI PASIEN TUBERCULOSIS PARU DI WILAYAH KERJA PUSKESMAS GENUK KOTA SEMARANG ]]>
<![CDATA[Rizqiyah, Dwi Putriyani]]>;
<![CDATA[Isnawati, Muflihah]]>
<![CDATA[ JURNAL RISET GIZI Vol. 3 No. 2 (2015): November(2015) ]]>
Publisher : <![CDATA[Poltekkes Kemenkes Semarang ]]>
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DOI: 10.31983/jrg.v3i2.4308
<![CDATA[Background: the incidence of tuberculosis is very closely related to the nutritional status of sufferers. Previous research stated that 56.8% of TB patients had a body mass index (BMI) of less than normal (18.5 kg / m2). Poor nutritional status in TB patients can be caused by factors such as inadequate energy intake and infection conditions. In addition, adherence to taking medication is also an important factor for improving the nutritional status of tuberculosis patients. Objective: to analyze the relationship of energy intake, adherence to taking medication with the nutritional status of pulmonary tuberculosis patients in the working area of the Genuk City Health Center Semarang. Methods: this study is a descriptive analytic study with a Cross Sectional approach. The research subjects were 13 adult tuberculosis patients who were still undergoing treatment in the working area of the Genuk City Health Center in Semarang. Data collected included energy intake data, medication adherence and nutritional status. Statistical analysis using Pearson product moment correlation and Fisher Exac. Results: there is no correlation between energy intake, adherence to taking medication and nutritional status of pulmonary tuberculosis patients in the working area of the Genuk City Health Center Semarang]]>
<![CDATA[HUBUNGAN ASUPAN NATRIUM DENGAN TEKANAN DARAH PADA PEGAWAI DI SMA NEGERI 1 BATANG ]]>
<![CDATA[Ratnadewi, Sevena Nur]]>;
<![CDATA[Isnawati, Muflihah]]>;
<![CDATA[Prihatin, Setyo]]>
<![CDATA[ JURNAL RISET GIZI Vol. 3 No. 1 (2015): Mei (2015) ]]>
Publisher : <![CDATA[Poltekkes Kemenkes Semarang ]]>
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DOI: 10.31983/jrg.v3i1.4326
<![CDATA[Background: Hypertension is a condition where there is an increase in pressure. One of the main causes of hypertension is a lifestyle and a wrong diet. Preserved foods and kitchen salt and high amounts of flavoring can increase blood pressure because they contain excessive amounts of sodium.Objective: To determine the relationship between sodium intake and blood pressure in employees at SMA N 1 Batang.Method: This study was a clinical nutrition field study with a cross sectional approach. The sample was 50 people in SMA N 1 Batang which were determined by random sampling. Data collected in the form of general data samples obtained through the form of collecting data samples, data on sodium intake through a semi-quantitative food frequency form, and blood pressure through measurements using a spignomanometer. Test statistics are used to analyze the relationship between variables using the Pearson Product Moment correlation test.Results: The results showed that 58.0% of the samples had enough sodium intake and 64.0% of the samples had normal blood pressure. The results of statistical tests show that there is a relationship between sodium intake and systolic and diastolic blood pressure with a value of p <0.05.Conclusion: There is a correlation between sodium intake and blood pressure in employees in SMA 1 Batang.]]>
<![CDATA[The Effect of Providing Nutrition Education Dietary Approaches To Stop Hypertension (DASH) with Android-Based Media on the Knowledge and Attitudes of Hypertension Sufferers ]]>
<![CDATA[Ambarwati, Ria]]>;
<![CDATA[Kurnia Desy Ambar Wati]]>;
<![CDATA[Muflihah Isnawati]]>;
<![CDATA[Zuhria Ismawanti]]>
<![CDATA[ Journal of Health Education Vol. 9 No. 2 (2024) ]]>
Publisher : <![CDATA[Universitas Negeri Semarang ]]>
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<![CDATA[Background : A diet for hypertension does not only require low salt. DASH diet nutrition education using Android-based media as an effort to increase understanding of the importance of consuming vegetables, fruit, nuts, fish, foods low in saturated fat in controlling hypertension. Research is to determine the effect of nutrition education using Android-based media on knowledge and attitudes in hypertension sufferers. Methods : Types of research true express with a plan pretest-posttest control group design. Selection of research subjects with simple random sampling. The number of research subjects was 18 in the intervention group and 18 in the control group. Nutrition education in the intervention group was provided with Android-based media which was carried out for 4 weeks with a duration of 20 minutes for each research subject. The control group was not given information regarding the DASH diet. The data collected includes data on knowledge and attitudes regarding the DASH diet. The statistical analysis used is independent t test. Results :The average knowledge score was from 64.17 ± 9.27 to 77.17 ± 6.48 in the intervention group and 58.89 ± 6.76 to 66.72 ± 8.09 in the control group. The average attitude score was from 49.17 ± 5.45 to 49.00 ± 5.53 in the intervention group and 49.00 ± 5.53 to 52.67 ± 4.02. There was a difference in the average score of knowledge (p = 0.009), attitude (p = 0.001), difference in knowledge (p = 0.035) and attitude (p = 0.001) between the intervention group and the control group. Conclusion : Nutrition education using Android-based media can increase knowledge and attitudes about the DASH diet in hypertension sufferers.]]>
<![CDATA[Perbedaan Tingkat Pengetahuan dan Tingkat Pemahaman Porsi Makan Antara Instrumen Carbohydrate Counting Dengan Daftar Bahan Makanan Penukar Penyandang Diabetes Mellitus ]]>
<![CDATA[Dewi, Dwi Hananta]]>;
<![CDATA[Isnawati, Muflihah]]>
<![CDATA[ JURNAL RISET GIZI Vol. 1 No. 1 (2013): Mei 2013 ]]>
Publisher : <![CDATA[Poltekkes Kemenkes Semarang ]]>
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DOI: 10.31983/jrg.v1i1.66
<![CDATA[Background of Study: Diabetes prevalence in Indonesia increases and occupies the forth position of theworld highest number of patients. There are increasing of number DM patient visiting nutrition clinic indr.R.Goeteng Tarunadibrata general Hospital Purbalingga, 36.36% in 2008 and 52.17% in 2009. Thediabetes mellitus patient with bad glucose rate in 2008 is 35% and increased up to 40% in 2009. Themethod of using in nutrition clinic of Purbalingga General Hospital is List of Substitutive Foodcomposition. There is a new instrument of nutrient counseling called Carbohydrate Counting.Objective: To find out the difference of knowledge and understanding level between the instrument ofcarbohydrate counting with the list of substitutive food composition of diabetes mellitus in the nutritionclinic of dr.R.Goeteng Tarunadibrata General Hospital Purbalingga.Method: This study design was quasi experimental with pre and post test design. The sample was takenby using purposive sampling in 2 months from November – December 2010.Result: The subject with carbohydrate counting instrument has medium knowledge 14.2% and highknowledge 85.8%, in other side on subject with the list of substitutive food composition instrument hashigh knowledge 100%. The subject with carbohydrate counting instrument hasn’t understand 57.1%and understand 42.9%, in other side on subject with the list of substitutive food composition instrumenthasn’t understand 42.9% and 57.1% understand.The statistic result of knowledge level p = 0.48 for pretestand p = 0.213 for post-test and the understanding level p = 0.615 for pre-test and p = 0.193 for posttest.Conclusion: There is no difference of knowledge and understanding level between the instruments ofcarbohydrate counting with the list of substitutive food composition of diabetes mellitus in the nutritionclinic of dr.R.Goeteng Tarunadibrata General Hospital Purbalingga.]]>
<![CDATA[Pemberian Buah Pepaya Segar terhadap Penurunan Tekanan Darah Sistolik dan Diastolik pada Lansia Penderita Hipertensi ]]>
<![CDATA[Sensiana, Maria Francona]]>;
<![CDATA[Isnawati, Muflihah]]>;
<![CDATA[Setiadi, Yuwono]]>
<![CDATA[ JURNAL RISET GIZI Vol. 1 No. 2 (2013): November 2013 ]]>
Publisher : <![CDATA[Poltekkes Kemenkes Semarang ]]>
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DOI: 10.31983/jrg.v1i2.77
<![CDATA[Background : Hypertension is a disease with high morbidity and mortality in elderly people. High potassium food such as papaya is a potential sources for decreasing systolic and diastolic blood pressure.Objective : To investigate the effect of fresh papaya on lowering systolic and diastolic blood pressure in elderly patients with hypertension.Method : This study  was an experimental research with pre and post test control group design. Number of  elderly involved in this study were 20 persons,  divided in two groups, firstly , 10 person in treatment group received 350 gr/ day papaya (containing 899,5 mg of potassium) for 7 days. Second group was a control group.  Systolic and diatolic blood pressure were measured before and after treatment (in tfe first and 7th day) Data were analyzed  using Paired t-test,.Results : There were differences in systolic (p1 = 0.028) and diastolic (p2 = 0.022) blood pressure between the treatment and control groups In the treatment group there was a decrease in systolic and diastolic blood pressure (p2 = 0.014) after given fresh papaya and after treatment (p=0,014)Conclusion : Consuming 350 gr/day of fresh papaya could decrease systolic and diastolic blood pressure in hypertensive elderly subject.]]>
<![CDATA[Puding Rumput Laut (Eucheuma cottonii) dan Kadar Glukosa Darah Postprandial ]]>
<![CDATA[Nafisah, Afifatun]]>;
<![CDATA[Isnawati, Muflihah]]>;
<![CDATA[Sulistyowati, Enik]]>
<![CDATA[ JURNAL RISET GIZI Vol. 2 No. 1 (2014): Mei 2014 ]]>
Publisher : <![CDATA[Poltekkes Kemenkes Semarang ]]>
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DOI: 10.31983/jrg.v2i1.141
<![CDATA[Background : Eucheuma cottonii is seaweed containing carrageenan, soluble fiber compounds. Carrageenan could affect the absorption of monosaccharides and delaythe rate of increasing blood glucose levels. This study aims to determine the effect of Eucheuma cottonii seaweed pudding on postprandial blood glucose levels.Method : Study design was an experimental series, involving 10 students of Polytechnic of Health Semarang, based on the inclusion criteria. The subjects received two kinds of interventions. Firstly, subjects received complete meals. In the next week, was treated with complete meal plus Eucheuma cottonii seaweed pudding. Paired T-test was used to analyze differences of postprandial blood glucose levels.Results : Mean levels of fasting and postprandial blood glucose after complete meal is 92.5 mg / dl, minute-30 was 133 mg / dl, 1st hour was 118.5 mg / dl, 2nd hours was 107.2 mg / dl and 3rd hour 95.8 mg / dl, respectively. Blood glucose level after complete meal plus 100 gram seaweed pudding, is 87.7 mg / dl, postprandial 30 minute 120.9 mg / dl, 1st hour 112.9 mg / dl, 2nd hour 104 mg / dl and 3rd hour of 95.4 mg / dl. There is no significant difference on post-prandial blood glucose after fed with Eucheuma cottonii puding (p> 0.05).Conclusion : Eucheuma cottonii seaweed pudding does not affect postprandial blood glucose levels on healthy subjects.]]>
<![CDATA[Efektifitas Edukasi Hidrasi dan Asupan Cairan terhadap Status Hidrasi Atlet Remaja ]]>
<![CDATA[Rahmawati, Aulia Anindya]]>;
<![CDATA[Isnawati, Muflihah]]>;
<![CDATA[Rahayuni, Arintina]]>
<![CDATA[ JURNAL RISET GIZI Vol. 4 No. 2 (2016): November 2016 ]]>
Publisher : <![CDATA[Poltekkes Kemenkes Semarang ]]>
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DOI: 10.31983/jrg.v4i2.3269
<![CDATA[Latar belakang: Hidrasi merupakan keseimbangan cairan dalam tubuh dan merupakan syarat penting untuk menjamin fungsi metabolisme sel dalam tubuh. Dehidrasi merupakan salah satu indikasi status hidrasi seseorang yang berarti kurangnya cairan di dalam tubuh karena jumlah yang keluar lebih besar dari jumlah yang masuk. Faktor utama yang mempengaruhi status hidrasi adalah banyaknya cairan yang dikonsumsi dan kebutuhan cairan. Atlet remaja SSB UNDIP usia 12-15 tahun memiliki status hidrasi yang kurang baik. Tujuan: Tujuan penelitian ini untuk mengetahui efektifitas edukasi tentang hidrasi dan asupan cairan terhadap peningkatan status hidrasi atlet remaja.Metode: Penelitian ekperimen rancangan pretest postest ini dengan subjek penelitian 28 orang atlet remaja. Subjek penelitian diberi edukasi berupa video dan slide PPT tentang hidrasi dan asupan cairan terhadap status hidrasi atlet, lalu diukur pengetahuan, asupan cairan serta status hidrasi. Uji statistik yang digunakan adalah Mc-Nemmar dengan tingkat kemaknaan 5%. Hasil : Terjadi peningkatan persentase pengetahuan subjek penelitian (100%) , asupan cairan subjek penelitian (89,3%) serta status hidrasi subjek penelitian (92,9%). Ada perbedaan pengetahuan, asupan cairan dan status hidrasi subjek penelitian yang signifikan sebelum dan setelah mendapat edukasi (p = 0,000)Kesimpulan Edukasi hidrasi dan asupan cairan efektif meningkatkan status hidrasi atlet remaja di Sekolah Sepak Bola Universitas Diponegoro.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                             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<![CDATA[PERBEDAAN NILAI INDEKS GLIKEMIK DAN BEBAN GLIKEMIK NASI PECEL BERAS CIHERANG, BERAS MERAH DAN BERAS SINTANUR ]]>
<![CDATA[Parmi, Parmi]]>;
<![CDATA[Isnawati, Muflihah]]>;
<![CDATA[Setiadi, Yuwono]]>
<![CDATA[ JURNAL RISET GIZI Vol. 4 No. 1 (2016): Mei (2016) ]]>
Publisher : <![CDATA[Poltekkes Kemenkes Semarang ]]>
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DOI: 10.31983/jrg.v4i1.4284
<![CDATA[Background: The glycemic index is a value that indicates the ability of a carbohydrate-containing foods in improving blood sugar. Previous research also done extensive research on the glycemic index of a food, but every meal we consume some foods and through various treatment processes This study will calculate the glycemic index prepared foods namely pecel distinguished from varieties of rice such as rice Ciherang that have a low glycemic index (55), brown rice has a medium glycemic index (59) and Sintanur rice has a high glycemic index (91). Based on this background, researchers interested in researching on the difference in value of glycemic index and glycemic load of rice pcel of three kinds of rice. Objective: To determine differences in the value of glycemic index and glycemic load on Ciherangpecel of rice, red rice, and rice Sintanur. Methods: This study used an experimental research design. There were three treatment groups each group consisting of 9 people. After 10 hours of fasting blood glucose measurements were taken and given 50 grams of carbohydrates such as white bread 95 grams. Blood glucose levels were measured again at minute 15, 30, 45, 60, 90 and 120. An interval of one week, the subjects were given pecelciherang rice, red rice and rice Sintanur, subsequently re-measured blood glucose as the first treatment. Results: The value of rice IG pecelCiherang rice was 86.67, 86.69 pecel brown rice and rice pecelSintanur 90.59. Pecel glycemic load of 43.82 Ciherang rice, red rice 43.95 and 45.38 Sintanurpecel rice.]]>
<![CDATA[HUBUNGAN ANTARA ASUPAN ASAM LEMAK LINOLEAT DAN KADAR HEMOGLOBIN (Hb) DENGAN KEJADIAN DYSMENORRHEA PADA REMAJA PUTRI DI KELURAHAN TAMBAKAJI KECAMATAN NGALIYAN KOTA SEMARANG ]]>
<![CDATA[Sartika, Ika]]>;
<![CDATA[Isnawati, Muflihah]]>;
<![CDATA[Prihatin, Setyo]]>;
<![CDATA[Jaelani, Mohammad]]>
<![CDATA[ JURNAL RISET GIZI Vol. 3 No. 2 (2015): November(2015) ]]>
Publisher : <![CDATA[Poltekkes Kemenkes Semarang ]]>
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DOI: 10.31983/jrg.v3i2.4299
<![CDATA[Background : Dysmenorrhea is menstrual pain that arises before or during menstruation. The results of preliminary studies found that 70% of young women experience dysmenorrhea. Prostaglandin comes from arachidonic acid which is synthesized from linoleic fatty acids which function in the inflammatory response. In the case of anemia, the ability of hemoglobin to transport oxygen decreases, this will lead to more production of prostaglandin and trigger stronger uterine contractions.Objective : The purpose of this study was to determine the relationship between linoleic fatty acid intake and Hemoglobin (Hb) levels with the incidence of dysmenorrhea in young women.Method : This research is an analytical descriptive study in the field of clinical nutrition using a cross sectional design. The research subjects were 47 young women who had received menstruation. Data collection included 2x24 hour food recall to determine linoleic fatty acid intake and blood sampling to determine Hb levels. Variable analysis was carried out in the form of univariate and bivariate. Bivariate test uses fisher exact test.Results : 63.8% of respondents had more intake of linoleic fatty acids so that they were at risk of inflammation. 44.7% of respondents suffer from anemia. Respondents who had moderate dysmenorrhea were 66%. Respondents with more fat intake and moderate dysmenorrhea were 70% (p value = 0.029). Respondents suffering from anemia and experiencing moderate dysmenorrhea were 85.7% (p value = 0.012).Conclusion : Linoleic fatty acid intake and Hb levels were associated with the incidence of dysmenorrhea in young women.]]>
