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All Journal Jurnal Kedokteran Brawijaya Jurnal Kesehatan Andalas Jurnal Riset Gizi Jurnal Riset Gizi Jurnal Riset Gizi
Ana Yuliah Rahmawati, Ana Yuliah
DOsen Jurusan Gizi Politeknik Kesehatan Kemenkes Semarang
Education Health Professions Medicine & Pharmacology Public Health Other

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Efektivitas Diet Nasi terhadap Asupan Makanan dan Lama Hari Rawat Pasien Thyphoid di RSUD Sunan Kalijaga Demak Azizah, Nur; Rahmawati, Ana Yuliah
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.v2i1.147

Abstract

Background : Typhoid is one of the infection diseases that causes the increasing of nutrition need. However, in fact, there are still many patients who get soft diet/ porridge that will reduce feed intake.Objective : This study aims to determine the effect of rice on diet (energy, protein, fat and carbohidrat) intake and care typhoid patients.Method : This research study is an experimental Pre Static Group Comparison. Sampling was non-randomized purposive sampling.The number of sample was 34 typhoid patients. The treatment group was given rice diet and control group was given soft diet/ porridge, intake (energy, protein, fat and carbohidrat) observed comstok method. The duration of treatment was collected from data. Statistic test that was used was independent - t test if the data are normally distributed and Maan - Whitney test if the data are not normally distriuted.Results : Giving rice diet will increase energy, protein, fat, carbohydrates typhoid patients was10.20%, 7.53%, 8.66%, and 8.19%. There is an influence in giving rice diet toward energy, protein, fat and carbohydrates absorbtion of Thypoid patients(p: 0.000, p: 0.006, p: 0.008, p: 0.011) and there is no influence in giving rice diet and porridge diet toward the duration of treatment (p: 0305).Conclusion: Giving rice diet will increase energy, protein, fat and carbohydrates absorption of typhoid patients but doesnot influence the duration of treatment.
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.
HUBUNGAN ANTARA ASUPAN NATRIUM, KALIUM, KALSIUM DAN MAGNESIUM DENGAN KEJADIAN HIPERTENSI PADA REMAJA DI SMA NEGERI 10 KOTA SEMARANG Adyana, Arini Widhi; Mintarsih, Sri Noor; Rahmawati, Ana Yuliah
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.v4i1.4281

Abstract

Background: Hypertension in adolescents increased morbidity and mortality. Sodium excess in the blood and food causes hypertension. Research conducted Lestari (2010) showed a low potassium intake 2x can risk of suffering from hypertension. Calcium can a role in blood pressure control, regulation and contraction of smooth muscle and blood vessel walls. Magnesium with potassium, calcium, and sodium role in the regulation of blood pressure for cardiovascular prevention. Based on Riskesdas (2013) cases of hypertension in Indonesia in the age group 15-17 years of 5.3%. Objective:To identify theassociated intake of sodium, potassium, calcium and magnesium with hypertension in adolescents in Senior High School 10 Semarang. Methods:The study of public nutrition research community with a case control approach matching sex ratio of 1: 1, each sample of cases and controls were 31 students. Collecting data include measurement of blood pressure, intake of sodium, potassium, calcium and magnesium. To determine the relationship between variables used Mc Nemar testwith 𝒶 = 95%. Results: Univariate analysis found an average blood pressure systole / diastole in the case group is 131.35 / 75.41 mmHg in the control group is 104.03 / 60.87 mmHg. Sodium intake in both groups of> 50% in more categories, potassium intake <90% in the poor category, the calcium intake> 80% in the poor category, magnesium intake <20% in the poor category. The results of the bivariate analysis there is no relationship between sodium intake (p = 0.092), potassium (p = 1.000), calcium (p = 0.687) and magnesium (p = 0.250) with hypertension Conclusion:The intake of sodium, potassium, calcium and magnesium are not associated with the incidence of hypertension in SMAN 10 Semarang. Advised students reduce high sodium intake, increasing the intake of potassium, calcium and magnesium
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 .
PERBEDAAN PENILAIAN CITA RASA DAN SISA HIDANGAN SAYURBERDASARKAN PENGEMBANGAN RESEP PADA PASIEN KELAS III DENGAN DIET BIASA DI RUMAH SAKIT UMUM DAERAH KOTA SEMARANG Febianti, Dini; Rahmawati, Ana Yuliah; Hendriyani, Heni; Subandriani, Dyah Nur
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.
FAKTOR YANG BERHUBUNGAN DENGAN SISA MAKANAN PADA PASIEN KANKER DI RSUD Prof. Dr. MARGONO SOEKARJO PURWOKERTO Fasehah, Siti; Rahmawati, Ana Yuliah; Noviardhi, Astidio
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.v5i1.4357

Abstract

Background: Prevalence of inpatient cancer patients in RSUD Prof. Dr. Margono Soekarjo Purwokerto in the Bougenvil ward from May to August 2016 reached 1230 patients per month. Data on food waste in cancer patients at RS Dadi Family Purwokerto in July - September 2016 was showed how much the patient's remaining food is 33%. Evaluation of food waste is very important as evaluation that can be used as indicator of hospital nutrition service success.Research Object: to know the relation between indigestion, psychological condition, appearance and taste of food in diabetic patient in RSUD Prof. Dr. Margono Soekarjo Purwokerto.Research Method: Type of descriptive analytic research and cross sectional study design.Sampling method using purposive random sampling technique. Data analysis using Chi Square testResult: There is a relationship of indigestion with food waste (p = 0,002), there is relation of food appearance with food waste (p = 0,000), there is relation of food taste with food waste (p = 0,000), and there is no relation of psychic condition with food waste (p = 0.204)
PENGARUH MODIFIKASI PEMBERIAN GARAM TERHADAP TINGKAT KECUKUPAN ENERGI, PROTEIN, LEMAK, KARBOHIDRAT, TEKANAN DARAH SISTOLE DAN DIASTOLE PADA PASIEN HIPERTENSI DI RSUD dr R GOETENG TAROENADIBRATA PURBALINGGA Wulandari, Riana; Prihatin, Setyo; Rahmawati, Ana Yuliah
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.v5i1.4379

Abstract

Background: Average food waste in hypertensive patients who underwent inpatient in RSUD dr R Goeteng is 50%, it shows that intake of hypertensive patient is still less. The above problems can be solved one of them by modification of salt so that.Objective: To know the difference of energy sufficiency level, protein, fat, carbohydrate, blood pressure of sistole and diastole before and after given modification of salt in hypertension patient in RSUD dr. R Goeteng Taroenadibrata Purbalingga.Methods: Experimental research with posttest only control group design. The subjects of this study were hypertensive patients, amounting to 30 patients divided into 2 groups: 15 control groups and 15 treatment groups. Method of data retrieval is by looking at the remaining food of patients to calculate the level of adequacy of energy, protein, fat, carbohydrate. Modification of salt given for 3 days.Results:. There were differences in salt modification to the level of energy sufficiency (P = 0.042), protein adequacy (p = 0.02), fat sufficiency rate (p = 0.018), carbohydrate adequacy (p = 0.033), systole blood pressure p = 0.037), blood pressureConclusion: Salt modification is a factor that affects the sufficiency level of energy, protein, fat, carbohydrate, sistole blood pressure, and diastolic blood pressure in hypertensive patients in RSUD dr R Goeteng Taroenadibrata Purbalingga.
DETEKSI DINI FAKTOR RESIKO PTM PADA REMAJA BERBASIS POSBINDU Mintarsih, Sri Noor; Ambarwati, Ria; Rahmawati, Ana Yuliah; Mardiana, Mardiana
JURNAL RISET GIZI Vol. 10 No. 2 (2022): November (2022)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v10i2.9477

Abstract

Background: PTM is currently a risk for all people, including the youth group. a trigger factor for the emergence of PTM in adolescents is a sedentary lifestyle and unhealthy eating behavior, namely liking modern foods that are high in fat and low in fiber, lack of fruit and vegetable consumption, lack of activity and exercise, increased stressors and exposure to environmental conditions that are not conducive to health. Posbindu in schools as an effort to monitor and early detect NCD risk factors in students.Objective: To examine risk factors for adolescent NCDs in schools by empowering Peer Counselors through the implementation of Basic Posbindu in schools.Method: This type of cross-sectional research with a survey approach to students at SMAN XI and XV as many as 241 students. Peer counselors who were trained to become Posbindu cadres (63 students) to conduct early detection of NCD risk factors in their friends. PTM Risk Factor Detection usingPTM Risk Factor Monitoring Card includes personal identity, history of non-communicable diseases, behavioral risk factors, and physical examination by peer counselors and officers from the health center. Descriptive analysis was in the form of PTM risk factor proportions.Results: The behavioral risk factors found were a lack of consuming vegetables and fruit 77.4%, consuming excessive sweet food 92.8%, consuming excessive salty food 84.8%, consuming excessive fatty food 5.9%, consuming alcohol 0.5% and smoking habits 5.9% as well as lack of physical activity 69.7%. The proportion of adolescents who are overweight is 36.1%, high blood pressure is 43.0% and high sugar content is 23.0%.Conclusion: Lack of consuming vegetables and fruit, excessively sweet foods, excessively salty foods, lack of physical activity, obesity, high blood pressure, and high sugar levels are risk factors for PTM in adolescents at school. Early Detection of PTM Risk Factors in adolescents based on Posbindu can be done by Peer Counselors in the environment School.
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.
Efektifitas Cairan Rehidrasi Terhadap Denyut Nadi, Tekanan Darah Dan Kebugaran Atlet Bola Volley Rahmawati, Ana Yuliah; Tursilowati, Susi; Ismawanti, Zuhria
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.v11i1.10785

Abstract

Latar Belakang : Kehilangan cairan tubuh dan elektrolit saat olahraga dapat menyebabkan dehidrasi yang mengganggu performa atlet. Pemberian cairan yang efektif akan memperkecil perubahan denyut nadi sehingga akan menunda kelelahan dan memperpendek lama periode pemulihan denyut nadi. Keseimbangan cairan selama latihan merupakan hal yang penting untuk mengoptimalkan fungsi kardiovaskuler.Tujuan : mengetahui pengaruh pemberian cairan rehidrasi terhadap perubahan denyut nadi, tekanan darah dan kebugaran atlet Bola Volley setelah latihan fisikMetode : Jenis penelitian eksperimental dengan rancangan randomized pretest post test control group design. Subyek atlet laki laki bola volley yang berada di Klub Bola Volley Bina Taruna Mitra Kencana Semarang, Jawa Tengah (30 Orang) dikelompokkan menjadi tiga yaitu kelompok atlet yang diberi cairan air kelapa (kelompok A), diberi sprt drink merk “X” (kelompok B) dan diberi air putih (kelompok C). Uji pair t test untuk mengetahui perbedaan sebelum dan sesudah perlakuan. Uji anova untuk mengetahui perbedaan antar perlakuan. Uji repeated measured untuk mengetahui cairan mana yang paling baik mempengaruhi denyut nadi.Hasil : Ada perbedaan perubahan denyut nadi sebelum dan sesudah pada masing masing kelompok yang diberi air kelapa, cairan komersial dan air putih (p=0,000 ; p=0,001 ; p=0,006). Tidak ada perbedaan tekanan darah sistolik (TDS) dan tekanan darah diastolic (TDD) serta kebugaran pada semua kelompok (p=0,000 ; p=0,001 ; p=0,006). Uji repeated measured pada perubahan denyut nadi tidak ada perbedaan pada 3 kelompokKesimpulan : Perubahan denyut nadi latihan fisik Atlet Bola volley dipengaruhi oleh pemberian air kelapa, sportdrink komersial dan air putih.
Co-Authors Adinda, Annida Azzah Adyana, Arini Widhi Arintina Rahayuni Dewi, Irma Anisa Dwi Nanda Mutiarani Dyah Nur Subandriani, Dyah Nur Enik Sulistyowati Estuasih Dyah Pertiwi, Estuasih Dyah Fasehah, Siti Febianti, Dini Fitriani Fitriani Heni Ekawati Heni Hendriyani Ismawanti, Zuhria Ismoyowati, Catur Sri Kusumaningrum, Hetty Dwi Larasati, Meirina Dwi Mardiana Mardiana Noviardhi, Astidio Nur Azizah Ria Ambarwati Setyo Prihatin, Setyo Sri Noor Mintarsih Susi Tursilowati Wiwik Wijaningsih Wulandari, Riana