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All Journal Jurnal Gizi dan Pangan JURNAL GIZI INDONESIA Journal of Nutrition College Public Health of Indonesia Darussalam Nutrition Journal AcTion: Aceh Nutrition Journal Jurnal Gizi dan Pangan Soedirman (JGPS) Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Jurnal Dunia Gizi Jurnal Kesmas Jambi Jurnal Pengabdian Masyarakat Indonesia Nutrisia Gemakes: Jurnal Pengabdian Kepada Masyarakat Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Jurnal Pangan Kesehatan dan Gizi (JAKAGI) Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Journal of Global Nutrition Jurnal Pengabdian Gizi dan Kesehatan Masyarakat
Teguh Jati Prasetyo
Department Of Nutrition, Faculty Of Health Sciences, Universitas Jenderal Soedirman, Purwokerto, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Journal of Global Nutrition

 1 
Food Consumption and Nutrient Density of Adults Male Aged 19-49 Years Old in Indonesia Teguh Jati Prasetyo; Izzati Nur Khoiriani; Katri Andini Surijati
Journal of Global Nutrition Vol 1 No 1 (2021)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (494.107 KB)

Abstract

The objectives of this study was to analyze food consumption and nutrient density of adults male aged 19-49 years old in Indonesia. This study was carried out through analyzing a consumption data set of Total Diet Study (SDT) of Indonesian Ministry of Health which were collected using 24-hour food recall method. The final subjects included for this study were 26268 male. The nutrients adequacy were assessed based on Institute of Medicine calculation. The nutrients analyzed include energy, protein, calcium, iron, zinc, vitamin A and vitamin C. The average food consumption of Indonesian adult male population is mostly from the grains food group of 305.0 g. The food group that was consumed the least by the adult population was oily seeds as much as 18.1 g. The adequacy of energy, protein, calcium, iron, zinc, vitamin A and vitamin C were 81.4%, 108.3%, 105.5%, 159.4%, 64.8%, 107.7% and 54.6%, respectively. The nutrient density of protein, Ca, Zn, vitamin A and vitamin C were still under the recommendation. It means that food consumption quality of Indonesian adults need to be improved. Considering the inadequate intake of some micronutrients in Indonesian adults male, it is necessary to increase the consumption of animal food, legumes, fruits and vegetables as sources of micronutrients.
FORMULATION OF FOOD BAR BASED ON BANANA, OAT, AND SPINACH FLOUR AS A SOURCE FIBER SNACK FOR DASH DIET (DIETARY APPROACHES TO STOP HYPERTENSION) Annisa Inas Ariyanti; Hidayah Dwiyanti; Teguh Jati Prasetyo
Journal of Global Nutrition Vol 2 No 1 (2022)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1151.652 KB) | DOI: 10.53823/jgn.v2i1.30

Abstract

The prevalence of high blood pressure (hypertension) in Indonesia has increased. One of the best dietary recommendations for people with hypertension is Dietary Approaches to Stop Hypertension (DASH). Various product innovations have been developed to support the implementation of the DASH diet, one of them is a food bar. Potential ingredients that support the diet are banana, oat, and spinach. In addition to containing high fiber and potassium, these three ingredients are also low in sodium, so they are good for heart health. This study aims to determine the formulation of a food bar that has an acceptable sensory characteristic and high fiber content. The research design was non-factorial experimental study using a randomized block design (RAK). The treatment that was tried was the proportion of raja banana : composite flour (oat : spinach flour = 1 : 3) consisting of 4 formulas: P1 (90%:10%), P2 (85%:15%), P3 (80%:20%), and P4 (75%:25%). The result was analyzed using SPSS software. Proportion of banana with composite flour has a significant effect on the results of hedonic variables (taste, aroma, flavor, overall) and hedonic quality (texture quality, color quality, taste quality, aroma quality, flavor quality). The highest fiber content was found in the product formula P4 (3.8g/100g), while the lowest food fiber content was in the food bar formula P1 (1.57g/100g). The result of Effectiveness Index to determine the best formula was P1. The higher amount of composite flour, the lower sensory value of the food bar. However, the higher amount of composite flour, the higher dietary fiber content in the food bar.
Differences In Patterns of Fiber Consumption and Physical Activity In Students With and Without Functional Constipation at Health Polytechnic, Tasikmalaya, Cirebon Area Adijaya, Yoga; Subardjo, Yovita Puri; Prasetyo, Teguh Jati
Journal of Global Nutrition Vol 4 No 1 (2024)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v4i1.86

Abstract

Infrequent fiber consumption patterns and light physical activity can cause functional constipation. The purpose of this study was to analyze differences in fiber consumption patterns and physical activity in students with and without functional constipation at the Tasikmalaya Health Polytechnic, Cirebon Region. This study uses a cross-sectional, using a stratified random sampling technique involving 100 students. Data collection using Rome III questionnaire, Food Frequency Questionnaire, and International Physical Activity Questionnaire. Bivariate analysis using Chi-Square test and Fisher's Exact test. The results showed that students with frequent fiber consumption patterns were 39% and rarely 61%, with Chi-square (p = 0.384). While students with light physical activity were 89%, and 11% heavy, with the results of the Fisher's Exact (p = 0.053). It can be concluded that this study shows that there is no significant difference between fiber consumption patterns and physical activity in students with and without functional constipation.
Differences in Dietary Density Between Physical Activity Group and Tele-nutrition Counseling with Physical Activity Group Prasetyo, Teguh Jati; Putri, Winda Alisa; Khoiriani, Izzati Nur; Listiandi, Arfin Deri; Surijati, Katri Andini; Rahmah, Hiya Alfi; Sulistyaning, Afina Rachma; Wicaksari, Sifa Aulia; Ramadhan, Gumintang Ratna
Journal of Global Nutrition Vol 4 No 2 (2024)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v4i2.101

Abstract

Obesity is one of the risk factors for non-communicable diseases. Lifestyle changes such as physical activity and improved diet through tele-nutrition counseling are effective ways to overcome obesity. The study aims to determine the difference in dietary density in the group given physical activity and tele-nutrition counseling with the group physical activity in obese adults. Quasy-experimental research design with the untreated control group design with dependent pretest and posttest samples. A total of 55 respondents aged 19-25 years were taken using purposive sampling. Respondents were divided into two groups: intervention I (physical activity and tele-nutrition counseling) and intervention II (physical activity). Food consumption data was taken by 2x24H recall interview. Data analysis used Paired Sample Test, Independent Sample Test, Wilcoxon, And Mann Whitney. Respondents with obesity I nutritional status were 49.05% and obesity II were 50.95%. There is a difference in dietary energy density in intervention I (p = 0.047). There is no difference in food nutrient density in intervention I (p = 0.480). There was no difference in dietary energy density (p = 0.548) and food nutrient density (p = 0.307) in intervention II. There was no difference in dietary energy density (p = 0.589) and food nutrient density (p = 0.134) between intervention I and intervention II after treatment. There was a difference in dietary energy density before and after treatment in intervention I. There was no difference in muscle mass and dietary density between intervention I and intervention II after treatment.
Association between Distribution Timeliness and Plate Waste of High Energy High Protein Diet in Hospital Khoiriani, Izzati Nur; Mawadda, Ferinda Rahma; Wicaksari, Sifa Aulia; Prasetyo, Teguh Jati; Rahmah, Hiya Alfi; Handayani, Sri
Journal of Global Nutrition Vol 4 No 2 (2024)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v4i2.103

Abstract

Plate waste of patients is one of quality indicators of food service management in hospitals. High energy and protein diet often produced high plate waste which may related to some factors. This study aimed to assess the correlation between portion size accuracy and distribution time with plate waste among patients with high energy-protein diet in Hospital. The study design was cross-sectional study which participated 56 meal of patients in total. The data collection is conducted during August 2023. Variables of study consist of portion size accuracy, distribution time and plate waste. All of data were analyzed using Independent T-Test and Chi Square tests. The study showed that the average of food portions was not accurate and meal serving was accurate. Average plate waste ≥20% was found in staple foods, plant-based protein, vegetables, and extra food, while animal protein <20%. There was no correlation between portion size accuracy with plate waste. However, there was a correlation between timeliness of serving with plate waste of staple food, animal protein, and extra food. The study concluded there was no correlation between portion size accuracy of food with plate waste. However, there was a correlation between distribution time with plate waste of staple food, animal protein, and extra food.
Co-Authors Adijaya, Yoga Afina Rachma Sulistyaning Amalia, Gina Angga Rizqiawan Annisa Inas Ariyanti Atikah Proverawati, Atikah Dadang Sukandar Dewi, Kifayati Rosiyanti Endo Dardjito Fadhila, Annisa Rahma Faizatunnisa, Hilya Friska Citra Agustia Handayani, Sri HAPSARI, PRAMESTHI WIDYA Hardinsyah Helma Yunara Saskhia Hidayah Dwiyanti Hiya Alfi Rahmah Ida Widiyawati Indah Nuraeni Indah Setiawati Indah, Citra Nur Izka Sofiyya Wahyurin Katri Andini Surijati Katri Andini Surjati Khoiriani, Izzati Nur Kusnaman, Djeimy Laeli Nur Hasanah Lalita, Auralia Nabillah Listiandi, Arfin Deri Mariesta, Dhea Mawadda, Ferinda Rahma Nafisah, Lu'lu Neva Widanita Nikma, Fatikha Valent Nuaeni, Indah Pingkan, Alya Aulia Pramesti , Aqilah Arum Pujiadhi, Faiq Mahardika Putri, Winda Alisa Qonita Amalia Zulfa Ramadhan, Gumintang Ratna Subardjo, Yovita Puri SURIJATI, KATRI ANDINI Tiurma Sinaga Triyadi Hendra Wijaya Triyadi Hendra Wijaya Wicaksari, Sifa Aulia Yayuk Farida Baliwati