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All Journal Jurnal Ilmu Gizi : Journal of Nutrition Science
Dewi Kusumayanti, Gusti Ayu
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Chemistry Decision Sciences, Operations Research & Management Energy Materials Science & Nanotechnology Social Sciences

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Hubungan Asupan Protein dan Status Gizi Dengan Tekanan Darah Penderita Hipertensi di Puskesmas Mengwi II Dewi Kusumayanti, Gusti Ayu; Wiardani, Ni Komang; Permatasari, Novita
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 1 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i1.2747

Abstract

Hypertension is one of the serious health problems, it has even become a public health problem and will become a bigger problem if it is not addressed early. A person's blood pressure limit is said to be hypertension if the systolic pressure is more than 140 mmHg and the diastolic pressure is 90 mmHg. Patients with high blood pressure / hypertension are a disease that one of them must maintain daily intake, pay attention to nutritional status so as not to be obese and maintain ideal body weight. One of them must maintain protein intake, because it can affect blood flow in the blood vessels. More nutritional status or obesity can also affect the blood pressure of hypertensive patients. The purpose of the study was to determine the relationship between protein intake and nutritional status with blood pressure of hypertensive patients at Mengwi II Health Center. Observational research type with Cross Sectional design and using Consecutive Sampling technique which amounted to 34 people. Data were collected by interview and measurement methods. Data is presented with frequency tables and cross tables then variable data is tested for normality. The results of the Chi Square correlation analysis test showed that there was a relationship between protein intake and blood pressure of hypertensive patients (p = 0.039). While nutritional status with blood pressure of hypertensive patients, based on the results of the chi square test showed there was a relationship (p = 0.029).
Pengembangan Brownies Zenin Sebagai Pangan Fungsional Berbasis Lokal Untuk Pencegahan Stunting Dewi Kusumayanti, Gusti Ayu; Asikin, Hijrah; -, Nursalim
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 14, No 4 (2025)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v14i4.4289

Abstract

Stunting remains a major chronic nutritional problem in Indonesia and requires intervention through the provision of supplementary feeding (PMT). This study aimed to develop Zenin Brownies as a functional food based on local ingredients to help prevent stunting. The brownies were formulated by substituting wheat flour with mung bean flour, pumpkin seed flour, Ambon banana, and cashew nuts. The study was conducted experimentally with three treatment formulations (P1, P2, P3), involving organoleptic testing by 30 panelists and laboratory analysis of protein, calcium, and zinc content. The results showed that treatment P2 had the highest acceptance rate (90%) with average scores for color 4.00; aroma 4.00; texture 4.13; taste 4.13; and overall acceptance 4.10. The nutritional content per 100 g of P2 included 13.11 g of protein, 16,926.59 ppm of calcium, and 46.7 ppm of zinc. Meanwhile, per portion (50 g), it contained 174.54 kcal of energy, 6.56 g of protein, 9.59 g of fat, 17.73 g of carbohydrates, and 0.95 g of dietary fiber. P2 was selected as the best formulation due to its favorable sensory attributes, high nutritional value, and potential as an innovative, locally sourced, and nutritious supplementary food product.
Co-Authors -, Nursalim Asikin, Hijrah Ni Komang Wiardani Permatasari, Novita