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GIZI INDONESIA

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Published by DPP PERSAGI Jakarta

ISSN : 04360265 EISSN : 25285874 DOI : -

Core Subject : Health,

Public Health

Gizi Indonesia (Journal of The Indonesian Nutrition Association) is an open access, peer-reviewed and inter-disciplinary journal managed by The Indonesia Nutrition Association (PERSAGI). Gizi Indonesia (Journal of The Indonesian Nutrition Association) has been accredited by Indonesian Institute of Sciences since 2004. Gizi Indonesia aims to disseminate the information about nutrition, therefore it is expected that it can improve insight and knowledge in nutrition to all communities and academics. Gizi Indonesia (Journal of The Indonesian Nutrition Association) offers a specific forum for advancing scientific and professional knowledge of the nutrition field among practitioners as well as academics in public health and researchers

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Articles 538 Documents

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PENERIMAAN KONSUMEN DAN COMPLIANCE MAKANAN SIAP MAKAN COOKIES BERBASIS BAHAN LOKAL UNTUK ANAK BATITA WASTING ., Arnelia; Kustiyah, Lilik; Dewi, Mira; Puspitasari, Dyah Santi
GIZI INDONESIA Vol 36, No 1 (2013): Maret 2013
Publisher : PERSATUAN AHLI GIZI INDONESIA

Dalam pedoman penanganan anak gizi buruk dinyatakan bahwa anak wasting perlu diberi Pemberian Makanan Tambahan Pemulihan (PMT-Pemulihan). Komposisi gizi makanan tambahan untuk anak wasting berbeda dengan anak gizi buruk maupun anak sehat. Tujuan penelitian adalah menilai penerimaan konsumen dan compliance anak batita wasting terhadap Ready to Use Food (RUF) bentuk cookies berbasis bahan lokal. Intervensi dengan disain Randomized Controlled Trial (RCT), dilakukan di Klinik Gizi Bogor pada 78 anak batita wasting. Separuh anak diberi cookies berbasis bahan lokal dan separuh lainnya diberi biskuit fabrikan, dan isoenergi sekitar 400 kkal perhari selama 12 minggu. Produksi cookies dilakukan di BreAD Unit- SEAFAST Center-IPB, Bogor. Hasil penelitian menunjukkan komposisi per 1000 kkal cookies adalah: protein 18.15 g, lemak 54.97 g, dan karbohidrat 110.51 g. Uji penerimaan oleh 68 panelis menunjukkan bahwa lebih dari 90 persen menyatakan aroma cookies harum dan tekstur renyah, lebih dari dua pertiga menyatakan tidak terasa after taste Fe dan Zn, serta separuh menyukai warna kuning cookies. Compliance pada bulan pertama tidak berbeda antara kelompok yang mendapat cookies dengan biskuit, rerata yang dihabiskan masing-masing 83 persen dan 79 persen(p>0.05). Pada bulan kedua dan ketiga terdapat perbedaan kepatuhan. Rerata cookies dan biskuit yang dihabiskan masing-masing adalah 82 persen dan 73 persen (p<0.05) pada bulan kedua dan 80 persenserta 72 persen (p<0.05) pada bulan ketiga. Cookies berbasis bahan lokal dapat diterima konsumen berdasarkan penilaian aroma, warna, rasa dan tekstur serta dapat digunakan sebagai alternatif makanan tambahan bagi anak batita wasting. Keywords: wasting, makanan siap makan, RCT, suplemen pangan, kepatuhan

ANALISIS JALUR HUBUNGAN DURASI TIDUR DAN ASUPAN PROTEIN PADA IBU HAMIL ANEMIA DENGAN KEJADIAN BERAT BAYI LAHIR RENDAH Fitriani, Sufia; Pamungkasari, Eti Poncorini; Suminah, Suminah
GIZI INDONESIA Vol 42, No 2 (2019): September 2019
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v42i2.403

Anemia is highly prevalent among Indonesian community, especially in pregnant women. Sleep duration and poor sleep patterns when someone is pregnant mayincrease therisk factors that affect the outcome of pregnancy. Protein requirements for pregnant women will increase as increasing gestational age. Lack of protein intake maycause low birth weight.The purpose of this study was to analyze the correlationof sleeping duration and protein intake in anemic pregnant women with the incidence of low birth weight babies.The study used a case control design. The subject of the study was anemic pregnant women in Sukoharjo who have been gaving birth from 2016 to 2018. Subjects wereselected using purposive sampling. Case was those who delivered normal baby?s weight and case was those who delivered low bird weight baby. 74 subjcts were in control group and 37 subjects were in case group.Sleeping duration was measured during sleep at night per hour and the quality of sleeping using PSQI from. Path analysiswasused to evaluate the association.The results showed that the association of sleeping duration of anemic pregnant women with incidence of LBW was not significant (p=0,285); protein intake withincidence of LBW was significant (p=0,019), and sleep quality anemic pregnant women with incidence of LBW was not significant (p=0,379). There is no significant direct and indirect associations (through sleep quality) of sleeping duration among anemic pregnant women withincidence of LBW, there is a significant associationof protein intake in anemic pregnant women with incidence of LBW, and there is no significant indirect association (through sleep quality) of protein intake in anemic pregnant women with incidence of LBW babies.

BACK MATTER 42(2) 2019 admin, admin
GIZI INDONESIA Vol 42, No 2 (2019): September 2019
Publisher : PERSATUAN AHLI GIZI INDONESIA

PERBEDAAN EDUKASI KONSUMSI SAYUR DAN BUAH PADA ANAK SD MENGGUNAKAN METODE CERAMAH DENGAN ALAT PERAGA DAN MEDIA AUDIOVISUAL Jatmika, Septian Emma Dwi; Safrilia, Firnadea Ekarizky
GIZI INDONESIA Vol 42, No 1 (2019): Maret 2019
Publisher : PERSATUAN AHLI GIZI INDONESIA

The consumption of fruit and vegetables for children are quite less in Yogyakarta, it is around 93,6 percent Another effort to increase the consumption of vegetables and fruits are rising knowledge and attitude by health promotion with education methods used props and audiovisual media. This research was conducted to know the difference between lecture method with props and audiovisual media for children knowledge and attitude about the consumption of vegetables and fruits.This study was an experimental quasi study with a control group design of pretest and post test non-equivalent. The sampling research used purposive sampling with 55 students of 5 elementary grade. The test were use unpaired T tests.The result are shown that there was no different between lecturer methods with props and audiovisual media to children knowledge (p=0,073) and attitude (p=0,492) about consumed vegetable an fruits.

PENGARUH POSITIF FORMULA GARAM MULTIMINERAL (MM) PADA PENDERITA HIPERTENSI ., Tejasari; Suwardiyanto, Antok; Ningtyas, Farida Wahyu
GIZI INDONESIA Vol 36, No 1 (2013): Maret 2013
Publisher : PERSATUAN AHLI GIZI INDONESIA

Data survei kesehatan rumah tangga (SKRT) menunjukkan prevalensi hipertensi terus meningkat, saat ini di atas 17 persen. Selain tinggi asupan Na, hipertensi disebabkan juga oleh ketidakseimbangan asupan mineral pengatur tekanan darah, ketidaktersediaan pangan tinggi mineral esensial, dan terbatasnya pengetahuan pengendalian hipertensi. Tujuan penelitian ini adalah mengevaluasi pengaruh positifkonsumsi garam multimineral (MM) fungsional oleh penyandang hipertensi, yang dirancang sebagai double blind randomized control trial, dan dibuktikan secara klinis. Tiga formula garam MM ditentukan berdasarkan perhitungan kebutuhan mineral (Ca, Mg, dan K), dan diformulasi dengan dry homogenizedtechnique. Kadar mineral (elektrolit) darah subjek dianalis dengan metoda Atomic Absorption Spectrophotometry (AAS). Hasil uji mutu menunjukkan bahwa garam MM bersifat larut sempurna dalam air dingin, tidak menimbulkan kekeruhan, dan tidak berubah warna dari warna garam. Garam MM dengan nilai rerata derajat putih 72,4 dan kadar air rerata garam MM sebesar 1 persen masih disukai warna (nilai=3.2) dan rasanya (nilai=2,89). Uji statistik membuktikan bahwa konsumsi garam MM sebanyak 2000 mg x 3 kali makan dalam sehari (6000 mg) selama 30 hari oleh penderita hipertensi secara nyata menurunkan tekanan darah sistolik-TDS (nilai chi square =27,381 dengan nilai Asymp. Sig 0,000< ?=0,05) dan tekanan darah diastolic-TDD (nilai chi square =38,483 dengan nilai Asymp. Sig 0,000< ?=0,05).Kata kunci: pengaruh positif, garam multimineral (MM), hipertensi

KAJIAN FITOKIMIA DAN PROKSIMAT TEPUNG KULIT PISANG MUSA SAPIENTUM DAN UJI ORGANOLEPTIKNYA PADA DONAT Aryani, Titin; Mu'awanah, Isnin Aulia Ulfah; Widyantara, Aji Bagus
GIZI INDONESIA Vol 43, No 1 (2020): Maret 2020
Publisher : PERSATUAN AHLI GIZI INDONESIA

All types of banana peel can be processed into flour. This study aims to conduct phytochemical and proximate studies of Musa sapientum banana peel flour and its organoleptic test on donuts. The research is quantitative. Phytochemical and proximate profiles were obtained from the results of laboratory tests, while the organoleptic profile of banana skin flour in making donuts was obtained from the results of donut acceptance tests on 60 panelists. The phytochemical profiles examined were antioxidant activity, anthocyanin and carotene levels. The organoleptic profile of Musa sapientum banana peel flour in making donuts examined was taste, color, texture, and aroma. Proximate profiles examined were water, ash, fat, protein, carbohydrate, fiber and yield content. The results showed that the antioxidant activity of Musa sapientum banana peel flour was 61.26 percent, anthocyanin levels 15.62 mg/100g, carotene 136.61 ppm, water content 6.92, ash content 1.89 percent, fat content 2.82 percent, protein content 5.31 percent, carbohydrate content 73.98 percent, fiber content 40.58 percent and yield 40.05 percent. Organoleptic profile of Musa sapientum donut banana flour with 25 percent of banana peel flour substituent on a scale of 1-5, taste parameters obtained values of 4.37, color 3.36, texture 3.54, aroma 3.68. The conclusion of the research is donuts made from Musa sapientum banana peel flour with 25 percent substituents of banana peel flour having a relatively good phytochemicals, proximate and organoleptic profile on donuts.

BACK MATTER 43(1) 2020 admin, admin
GIZI INDONESIA Vol 43, No 1 (2020): Maret 2020
Publisher : PERSATUAN AHLI GIZI INDONESIA

KUALITAS DIET, STATUS GIZI DAN STATUS ANEMIA WANITA PRAKONSEPSI ANTARA DESA DAN KOTA Fariski, Cindy; Dieny, Fillah Fithra; Wijayanti, Hartanti Sandi
GIZI INDONESIA Vol 43, No 1 (2020): Maret 2020
Publisher : PERSATUAN AHLI GIZI INDONESIA

The health status during the preconception period was important to prepare pregnancy. Living patterns that can affect diet quality and nutritional status. This study aimed to analyze the differences in diet quality, nutritional status, and anemia between preconception women in rural and urban areas. This study was conducted using a cross-sectional design that consisted of 68 brides aged 16-35 years selected by consecutive sampling. Diet quality was obtained by diet quality index international (DQI-I) form. Nutritional status based on body mass index (BMI) and mid-upper arm circumference (MUAC). Hemoglobin levels were measured by the cyanmethemoglobin method. Data were analyzed by Independent T-test and Mann Whitney. Subjects in rural and urban areas had low diet quality. The score of variation in the type of protein intake, total fat, and saturated fat was higher in rural areas than urban areas (p=0,001; p=0,013; p=0,002). The mean BMI and MUAC were higher in urban subjects than rural subjects but the hemoglobin levels of rural subjects were higher than urban subjects. The subjects of anemia in urban was 23,5 percent were higher than rural was 14,7 percent but the risk of chronic energy deficiency in rural was 55,9% were higher than urban was 11,8 percent. There were no differences in diet quality and hemoglobin levels between preconception women in rural and urban areas (p=0,990; p=0,116). There were a differences in BMI and MUAC (p=0,026; p=<0,001). There were differences in nutritional status based on BMI and MUAC in both areas. There were no differences in diet quality and hemoglobin levels in rural and urban areas

KERAGAMAN MAKANAN DAN HUBUNGANNYA DENGAN STATUS GIZI BALITA: ANALISIS SURVEI KONSUMSI MAKANAN INDIVIDU (SKMI) Utami, Nur Handayani; Mubasyiroh, Rofingatul
GIZI INDONESIA Vol 43, No 1 (2020): Maret 2020
Publisher : PERSATUAN AHLI GIZI INDONESIA

Food consumption is one of the vital things that can determine the nutritional status of children. One indicator of the dietary quality of children is dietary diversity. This analysis was carried out to analyze dietary diversity and its relationship to the nutritional status of under-five children in Indonesia. The analysis was carried out on the data of the Individual Food Consumption Survey (IFCS). A total of 5,395 children were sampled in this analysis. Food consumption was collected through 24hr recall. The dependent variable in this analysis is the nutritional status of children (weight for age). The main independent variable is dietary diversity. The results of the analysis show that the types of food consumed most by children under five in Indonesia are cereals, roots, and tubers while the types of food groups that are the least consumed are fruits and nuts. The results of the analysis also show that the higher the age, mother's education and the economic level, the more diverse the consumption of food. The diversity of consumption is also higher for children in urban areas. The results of the analysis show that the diversity of food consumed by infants is related to nutritional status. Less diverse consumption mainly increases the risk of children experiencing severe underweight, even though this relationship is weak. Conversely, less diverse consumption reduces the risk of overweight.

KARAKTERISTIK DAN BEBERAPA KANDUNGAN ZAT GIZI PADA LIMA SAMPEL MADU YANG BEREDAR DI SUPERMARKET Mardhiati, Retno; Marliyati, Sri Anna; Martianto, Drajat; Madanijah, Siti; Wibawan, I Wayan Teguh
GIZI INDONESIA Vol 43, No 1 (2020): Maret 2020
Publisher : PERSATUAN AHLI GIZI INDONESIA

Honey is one of the herbal supplements for increasing body health. The nutrient content in honey products can be reduced due to its processing, packing, storage, and industrial process. This study aimed to analyze the characteristic of honey and some of its nutrient contents of 5 honey samples that disperse among the society. This study was conducted from March to September 2019 in the Ministry of Industry Centre for Agro-based Industry Laboratory, Bogor, East Java. Honey samples were obtained from some wholesale supermarkets around the Jakarta area. Total carbohydrate and energy testings were using IK 5.4.5 method. Water content, diastase enzyme activity, hydroxymethylfurfural (HMF) content, and acidity tests were using the Indonesian National Standard (SNI) procedure 3545 2013. HPLC method was used to test sucrose, glucose, and fructose, while AOAC 999.11 (9.1.09.2005 method was used to test Cu, Zn, and Fe content. Total carotenoid and flavonoid content were determined using spectrophotometry method. The result revealed the characteristic of honey samples in this study, including the range of pH (3.56-4.16), water (17-22.9%), ashes (0,07-0,59), acidity (7.76-38.3 ml N NaOH 1/kg) and HMF (122-812 mg/kg) content as well as diastase enzyme activity (1.11-17.2 DN). Fructose, glucose, sucrose and reducing sugar content showed were, respectively, 21.5-39.3 gr/100 gr, 25.2-31.4 gr/100 gr, 0.5-1.75 gr/100 gr, and 58.4-71.2%. Honey samples contained 309-334 kal/100 gr of energy, 76.8-81.9% of carbohydrate, 0.03-0.39%, of protein and 0.10-0.65% of fat. Moreover, their mineral contents observed were 0.03-0.66 mg/kg of Cu, 0.09-3.13 mg/kg of Zn, and 1.59-20.1 mg/kg of Fe. Finally, total flavonoid and carotenoid of honey samples were, respectively, 0.02-0.07 %(b/b) and 0.05-0.64 mg/kg.

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