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All Journal Jurnal Ilmu Gizi : Journal of Nutrition Science
Ni Putu Agustini
Politeknik Kesehatan Kemenkes Denpasar
Chemistry Decision Sciences, Operations Research & Management Energy Materials Science & Nanotechnology Social Sciences

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POLA KONSUMSI FAST FOOD DAN STATUS GIZI SISWA SEKOLAH DASAR DAERAH PERKOTAAN DAN PEDESAAN Kadek Yuni Suarsani; Ni Komang Wiardani; Ni Putu Agustini
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 1 (2020): Februari 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i1.788

Abstract

Fast food is favorite food for elementary school students. This study aims to determine the differences in fast food consumption patterns and nutritional status in students in urban and rural areas. This type of research is cross sectional with 69 samples in urban area students and 46 samples in rural area students. Based on the results of the study that in urban area students the consumption of fast food energy is above the average as many as 33 people (47.8%), while in rural areas students are 21 people (45.7%). The frequency of fast food consumption in urban students is 6-7 times a week as many as 42 people (60.9%), while in rural areas students are 1-2 times a week, as many as 33 people (71.7%). The type of fast food that is most often consumed by urban students is Fried Chicken as many as 23 people (33.3%). Whereas in rural areas students were Sausages of 18 people (39.1%). Nutritional status in urban area students namely obesity amounted to 11 people (15.9%). Whereas in rural areas students are obese nutritional status of 2 people (4.3%). After a difference test using Man Whitney, the study showed that there were significant differences between fast food consumption patterns and nutritional status in urban and rural students. Keywords: Fast Food, Nutritional Status, Students
APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) IN BRSUD TABANAN NUTRITION INSTALLATION (CASE STUDY ON RICA-RICA CHICKEN PROCESSING) Ni Kadek Yuli Yantari; Ni Putu Agustini; I Gusti Putu Sudita Puryana
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 2 (2020): Mei 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i2.803

Abstract

The concept of ensuring the safety and quality of food that is considered more effective and "safe" and has been recognized internationally as reliability is the HACCP (Hazard Analysis Critical Control Point) food safety management system. In the implementation of hospital food it is necessary to apply HACCP because the food provided is consumed by high-risk consumers. HACCP is defined as a scientific, rational, and systematic approach to identifying, assessing and controlling hazards. This study aims to determine the flow chart, the application of HACCP systems, and find out the results of microbiological analysis at each stage of the chicken rica process at the BRSUD Tabanan. The sample in this study was taken from the admission process to the distribution to patients, then microbiological testing using the MPN method (Most Probable Number) and TPC (Total Plate Count) examination. TPC in the acceptance sample is 730 cfu/gram, in the preparation process 270 cfu/gram, in the process of presentation 490 cfu/gram, in the distribution process in patients 1920 cfu/gram, and at the consumption deadline is 880 cfu/gram, Coliform and E. coli test results in all samples are zero, and Salmonella sp , Shigella sp, Vib. Cholera, and Vib.parahaemolyticus negative. Based on the results of the test chicken rica was declared good or fulfilled the requirements because the TPC standard based on SNI was 1x104/ gram in processed chicken meat and 1x106 / gram in raw chicken meat.Keywords: HACCP (Hazard Analysis Critical Control Point), TPC (Total Plate Count), MPN (Most Probable Number)
THE STUDY OF MAKING GUAVA SLICED JAM (Psidium guajava Linn) Ni Pande Made Lidya Paramesti; I Gusti Putu Sudita Puryana; Ni Putu Agustini
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 3 (2020): Agustus 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i3.815

Abstract

Guava (Psidium guajava Linn) is tropical plant contains vitamins, mineral, fiber, and antioxidant. The 100 grams in red fruit guava vitamin c as many as 87 mg. Guava can be consumed by directly as well as processed into juice, jam, jelly, candied fruit dry, and new innovation slice jam. Slice jam is a modification jam product which was originally packaged in a jar into a compact and plastic slice. The principle of making jam is heating a mixture of crushed fruit, pectin or thickener, sugar, and acid. Pectin functions to thicken jam. The ideal amount of pectin for gel formation in jams ranges from 0,75 – 1,5%. The purpose of this study was to determine the right pectin concentration in order to obtain the appropriate characteristics in the manufacture of guava slice jam. The study design used was a Randomized Block Design (RBD) with four treatments and three replications so as to get 12 trials. With differences in concentrations of pectin 0,75%, 0,90%, 1%, and 1,5%. The parameters observed were organoleptic quality, vitamin C levels, and antioxidant capacity. Data were analyzed using analysis of variance, if there was an influence then continued the Smallest Significant Difference Test (LSD). The results showed that the most preferred product as a whole was slice jam with a pectin concentration of 1%. Based on the results of the objective quality analysis of guava jam produced, the levels of vitamin C were 31,7690 mg/100 grams, the antioxidant capacity was 283,34 mg/L GAEAC.Keywords: guava, slice jam, organoleptic, vitamin c, antioxidant
STUDY OF MAKING BLACK RICE COOKIES Ni Luh Gede Sri Artini; Ni Putu Agustini; Ni Nyoman Astika Dewi
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 3 (2020): Agustus 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i3.816

Abstract

Black Rice is one of the rice which is high in anthocyanin and fiber levels. Black rice can be processed into various kinds of processed foods to add nutritional value. Cookies are processed and cooked flour products made from a mixture of margarine, eggs and milk powder with or without the addition of other food ingredients and food ingredients that are allowed. The substitution of wheat flour with black rice flour can add to the nutritional value of cookies. This study aims to determine organoleptic characteristics including taste, aroma, color, texture, overall acceptance and taste quality and texture quality in black rice cookies, to determine the best anthocyanin level for black rice cookies, and calculate the nutrient content produced in 1 portion the best black rice cookies. This study uses experimental methods with a type of Randomized Block Design (RBD). There are 4 treatments with substitution of wheat flour 90%, 85%, 80%, 75% and black rice flour 10%, 15%, 20%, 25%. Based on the results of the Variety Investigation Test, black rice cookies which are substituted with 90% wheat flour with 10% black rice flour with taste characteristics, aroma, color, texture, overall acceptance and taste quality and texture quality have a significant effect. In 100 grams of black rice cookies containing anthocyanin at 0.0762 mg / 100g.   Keywords: Black rice, cookies, anthocyanin.
Co-Authors I Gusti Putu Sudita Puryana Kadek Yuni Suarsani Ni Kadek Yuli Yantari Ni Komang Wiardani Ni Luh Gede Sri Artini Ni Nyoman Astika Dewi Ni Pande Made Lidya Paramesti