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Jurnal Ilmu Gizi : Journal of Nutrition Science
Published by Poltekkes Kemenkes Denpasar
ISSN : 2087183X     EISSN : 26207605     DOI : https://doi.org/10.33992/jig.v12i3
Core Subject : Science, Social,
Chemistry Decision Sciences, Operations Research & Management Energy Materials Science & Nanotechnology Social Sciences
Jurnal Ilmu Gizi : Journal of Nutrition Science dikembangkan dengan tujuan menampung semua karya ilmiah mahasiswa dan dosen, baik hasil penelitian maupun tulisan ilmiah berupa hasil studi kepustakaan dengan mengedapankan etika dan kemuktakhiran ide. Jurnal Ilmu Gizi : Journal of Nutrition Science menerima naskah yang berasal dari hasil penelitian atau tinjauan pustaka dengan fokus bidang ilmu gizi dan kesehatan, gizi dan makanan, terkait dengan aspek biokimia, gizi klinis, gizi masyarakat, makanan fungsional, termasuk nutrisi dan informasi dan peraturan makanan.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Menejemen Teknologi dan Inovasi
Articles 6 Documents
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Search results for , issue "Vol 10, No 3 (2021)" : 6 Documents clear
GAMBARAN TINGKAT KONSUMSI NATRIUM DAN TEKANAN DARAH PADA PASIEN HIPERTENSI DI PUSKESMAS TABANAN III Ardine Madyasari; Lely Cintari; Komang Wiardani
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 10, No 3 (2021)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v10i3.1143

Abstract

Hypertension or better known as high blood pressure is a chronic disease due to excessive and insistent blood pressure on the arteries. Associated with hypertension and at risk of overcoming health problems After conducting several assessments, blood pressure values that indicate high blood pressure 140 mmHg and diastolic 90 mmHg. Hypertension continues to increase every year. Natrium consumption tightly increases blood pressure in hypertensive patients because consuming excess natrium causes thirst and encourages drinking, this increases the volume of blood in the body which means the heart has to pump more actively increasing blood pressure. This study discusses the level of natrium consumption and blood pressure in hypertensive patients at the Tabanan III Health Center. This type of research is observational research with cross sectional design and consecutive sampling techniques. The number of samples issued is 20 samples. From the research that has been done, from 20 samples have good natrium consumption level, samples with good natrium consumption category with uncontrolled blood pressure are 11 samples (100%) and good natrium consumption level with controlled blood pressure are 9 samples (100%).Keywords: blood pressure, natrium consumption, hypertension 
POLA KONSUMSI JAJANAN DAN KEJADIAN OBESITAS REMAJA DI SMP NEGERI 3 SUKAWATI Made Dwi_Riski Wulansari; Hertog Nursanyoto; Putu Suiraoka
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 10, No 3 (2021)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v10i3.1151

Abstract

Obesity is one of the nutritional problems that is still commonly found in Indonesia. Eating habit is one the factor of over nutrition or obesity in adolescents, especially from the pattern of snacks consumption.This study aims to find a description of patterns of snacks consumption and the proportion of adolescent obesity in SMP Negeri 3 Sukawati. The type of research used is Observational and cross sectional study design with 83 samples consisting of classes VII E and VIII C at SMP Negeri 3 Sukawati. The data collected is processed according to each category and presented in the form of distribution tables and cross tables. The results of this study found 21 samples (25.3%) with nutritional status overweight/obesity and 62 samples (74.7%) with normal nutritional status. And based on the type of snacks obtained that the highest distribution of 4 types of snacks (39.7%). It is recommended that the school canteen sell food that more variated and according to health requirements and good nutritional content such as the provision of snacks that are sold should pay attention to the expiration date and have a marketing authorization.Keywords: Patterns of snacks consumption., obesity, adolescents
Identification Of Rhodamin B Syntethic Dye On School Children Snacks In Peguyangan Kangin Village City Of Denpasar Luh Amla Suwerni; I Gusti Putu Sudita Puryana; Badrut Tamam
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 10, No 3 (2021)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v10i3.1149

Abstract

School children's snacks are food or drinks that have been processed in such a way that can be directly served to consumers especially for schoolchildren who are outside the school cafeteria. Adding dye to food is done for some purpose, which gives the impression of attracting attention to consumers. School children's snacks are a very concern for people, especially parents and teachers, because this food is very risky against chemical contamination or its toxication, so it can have a bad impact on the health of short term natural d. Especially chemical contamination often misused is the synthetic dye Rhodamin B. Rhodamin B is a synthetic dye of red or pink color givers that are usually used for textiles and paper so it is dangerous when consumed. The use of Rhodamin B in prolonged (chronic) food will result in impaired liver function and cancer. The purpose of this research is to identify whether it contains the dye Rhodhamin B in the school children's food in Peguyangan Kangin village Denpasar city. The study uses a descriptive observational without giving intervention. Samples are taken in purposive sampling. Number of samples as many as 12 children's snacks namely macaroni, sugar ice, cilok sauce, sempol sauce, wax ice, doger ice, jelly candy, pop corn, cassava balls, and bijik. Identification of Rhodamin B synthetic dyes in children's snacks were tested in the laboratory department of Nutrition Poltekkes Kemenkes Denpasar by using method the Rhodamin B Test Kit type II series Fast Test with category limit sensitive of 10 mg/l. Based on the results of the research that has been done can be concluded that 12 samples of food school children do not detection contain synthetic dye substances Rhodamin B through qualitative test in the laboratory department of Nutrition Poltekkes Kemenkes Denpasar. Keywords: School children's snacks, Rhodamin B
SUBSTITUSI TEMPE TERHADAP TEPUNG TERIGU PADA KARAKTERISTIK KUE CUBIT Dewa_Ayu Oka Wahyuni; Badrut Tamam; Anak Agung Nanak Antarini
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 10, No 3 (2021)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v10i3.1152

Abstract

Tempe is a traditional Indonesian food made from soybeans that has undergone a fermentation process. Cubit cakes have a small size (about 4 cm in diameter). In making cubit cakes using a mixture of milk and flour as the main component. This study aims to determine the organoleptic characteristics including overall acceptance and texture quality and aroma quality in cubit tempe cakes, to determine the best antioxidant activity against tempe pinch cakes, and calculate the nutrient content produced in 1 portion of the best cubit tempe cakes. This study uses an experimental method with the type of Randomized Block Design. There are 5 treatments with the ratio of 80 g flour, 75 g, 70 g, 65 g, 60 g and tempe 20 g, 25 g, 30 g, 35 g, 40 g. The result of variance on cubit cake smell, taste, texture, colour, acceptance tempe as a whole, the quality of the smell, the quality of the texture obtained the quality of the results were not significantly different. Cubit cake with the best characteristics, namely the ratio of 60 grams of wheat flour and 40 grams of tempe with the overall acceptance characteristics preferred, chewy texture and unpleasant smell and nutrients in one recipe that is ash content of 2.46 grams, water content of 155.73 grams, protein 23.12 grams, fat 13.02 grams, carbohydrates 75.17 grams. 
Pengaruh Penambahan Labu Kuning (Cucurbita Moschata) Terhadap Organoleptik, Kapasitas Antioksidan, Nilai Gizi Mie Basah Anak Agung Ayu Eka Laksmi Dewi; Anak Agung Nanak Antarini; I Gusti Putu Sudita Puryana
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 10, No 3 (2021)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v10i3.1140

Abstract

Pumpkin is a food that is rich in Vitamins A and C, minerals, carbohydrates and antioxidants. This pumpkin also contains beta carotene which is quite high (180 SI / g). The aims of this study to determine the effect of adding pumpkin to flour on organoleptic quality, antioxidant capacity and nutrition value of wet noodles. This study uses an experimental research method with the type of RAK which consists of five pumpkin addition treatments namely 10%, 20%, 30%, 40%, 50%. The data was analyzed using ANOVA by using BNT advanced test. The results showed that the addition of pumpkin with white flour significantly affected organoleptic quality which included color, texture, taste, overall acceptance, color quality, texture quality, protein content, carbohydrate content, fat content, water content, ash content and capacity antioxidant but the aroma has no real effect on wet noodles. The best treatment of this study was P3 (30% addition by weight of wheat flour) with characteristics of color quality 1.33 (slightly yellow), texture quality 3.20 (springy), color 3.33 (like), texture 3.21 (likes), aroma 3.41 (likes), taste 3.58 (likes) and overall reception 3.50 (likes) with protein content 6.81% bb, carbohydrate content 23.25% bb, fat content 4.84 % bb, 64.35% moisture content, ash content 0.75% bb and antioxidant capacity 0.75 mg / L GAEAC.Keywords: Wet Noodles, Pumpkin, Antioxidant Capacity, Nutrition Value
KARAKTERISTIK MUTU KUE NAGASARI DENGAN SUBTITUSI TEPUNG KACANG KEDELAI Ni Made Putri Kusuma Dewi; Ni Putu Agustini; Hertog Nursanyoto
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 10, No 3 (2021)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v10i3.1148

Abstract

Soybean flour is one alternative to increase the nutritional value that can be processed into a variety of processed foods. Nagasari cakes are generally made from rice flour, coconut milk, sugar, and salt. Comparison of soybean flour to rice flour can add nutritional value to Nagasari cake. This study aims to determine organoleptic characteristics including taste, color, aroma, texture, overall acceptance and texture quality of Nagasari cake, to determine the protein content of the best Nagasari cake, and calculate the nutrient content produced in 1 portion of the best Nagasari cake . This study uses an experimental method with a Randomized Block Design (RCBD). There are 5 treatments with a ratio of 5 grams of soybean flour, 10 grams, 15 grams, 20 grams, 25 grams to 95 grams of rice flour, 90 grams, 85 grams, 80 grams, 75 grams. Based on Variety Analysis (ANOVA), Nagasari cake with organoleptic quality on taste, color, aroma, texture, overall acceptance and texture quality significantly affected. In 50 grams of Nagasari cake contains 151.55 kcal energy, 2.15 gram protein, 1.39 gram fat and 31.92 gram carbohydrate. Nagasari cake with the substitution of the best characteristic soybean flour is the ratio of 5 gram soybean flour to 95 gram rice flour. Key words: Soybean flour, Nagasari cake, Protein

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