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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 8 Documents
 1 
Search results for , issue "Vol 11, No 1 (2022)" : 8 Documents clear
Pola Konsumsi Protein Hewani Dan Lemak Sebagai Faktor Risiko Kejadian Kanker ServiksPola Konsumsi Protein Hewani Dan Lemak Sebagai Faktor Risiko Kejadian Kanker Serviks Ni Putu Ari Oktaviani Sukmadewi; Lely Cintari; Ni Komang Wiardani
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 1 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i1.1178

Abstract

Cervical cancer that arise due to the growth of abnormal tissue cells attack the cervix. Cervical cancer ranks second most among women in Indonesia with an average death of 23.4 per 100,000 population. One factor that causes cervical cancer is the consumption pattern of animal protein and fat. The purpose of this study was to determine patterns of consumption of animal protein and fat as risk factors for cervical cancer in Wangaya Denpasar Hospital. This type of research is a case control conducted in January-March 2020. The population of the case study was all female patients suffering from cervical cancer in the Wangaya Denpasar Hospital Welfare Clinic with 10 subjects and 10 controls. This sampling technique with non-probability random sampling technique is the purposive method.  Analysis of the data used by using the Chi-Square statistical test and Odds Ratio. Based on the results of statistical tests found a significant relationship between the amount of animal protein with cervical cancer incidence (p = 0.04), there is no significant relationship between the type and frequency of animal protein with cervical cancer incidence (p1 = 0.063, p2 = 0.064). Significant relationship between types of fat with cervical cancer incidence (p = 0.03), there is no significant relationship between the amount and frequency of fat with cervical cancer incidence (p1 = 0.154, p2 = 0.36). The amount, type and frequency of animal protein has no risk of cervical cancer, nor does the amount, type and frequency of fat have a risk of cervical cancer.Keywords: consumption patterns of fat and protein of animals, cervical cancer, risk factors
FAKTOR BEKERJA DAN FAKTOR PENGETAHUAN IBU DENGAN KEHADIRAN BALITA DATANG DITIMBANG KE POSYANDU Ni Nyoman Sri Adnyani; I Made Purnadhibrata; A A Agung Ngurah Kusumajaya
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 1 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i1.1174

Abstract

The issue of nutrition is one of the important factors, even a determinant of the success of Indonesia's human development efforts. Posyandu is one of the health services in the village to facilitate the community to find out or check their health, especially for pregnant women and children under five. The purpose of the study was to determine the relationship of maternal participation with knowledge and employment status. The type of research used is descriptive, a method that serves to analyze or describe a research result. The subjects used in the literature review were 2 theses that involved the factors of maternal participation in posyandu. These activities include searching, reading, and sorting out research studies and library materials that contain theories relevant to the research to be conducted. Literature analysis is done by summarizing the results of research in journals and theses that are relevant to the issues discussed. The results of this study indicate that the factors causing the absence of children under five come and are weighed to the posyandu because of low knowledge of 52.2% - 57.0%. And the cause of absence due to working factors was 62.7%.keywords: maternal participation, knowledge, employment status.
PENGELOLAAN DAN KONSUMSI GARAM BERIOIDUM RUMAH TANGGA DI DESA TANGGAHAN PEKEN KECAMATAN SUSUT KABUPATEN BANGLI Ni Kadek Kertiani; I_Komang Agusjaya Mataram; A_A_Gde Raka Kayanaya
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 1 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i1.1175

Abstract

iodized salt is salt that has been enriched with iodine which is needed by the body for growth. The problem in this study is how the management and consumption of iodized salt in the household in the resilient village of Peken Subdistrict, Susut, Bangli Regency. The purpose of this study was to determine the management and consumption of iodized salt in households in the resilient village of female workers in the Shrinkage District of Bangli Regency. The sample size obtained was 36 samples. The results of this study indicate that the level of iodized salt consumption in housewives is sufficient category 25 (69.45%) with less category 11 (30.55%), how to use and the level of iodized salt consumption category 36 (100%) sufficient and the storage and consumption level of iodized salt with less category is 25 (75%) but there are still enough categories of 9 (25%). The tendency of all samples that consume enough iodized salt is still using it when cooking as many as 25 samples (100%). consume iodized salt with less categories as many as 7 samples (77.8%) tendency to openly save while samples who consume iodized salt as less as 7 samples (63.7%) tendency to consume iodized salt with work. The trend of all samples consuming iodized salt is enough with high school / vocational education as many as 11 samples (44%). The tendency of samples that consume enough iodized salt are those who have weaving work / housewives, each of which is 17 (68%).Keywords: Management, Consumption, Iodium salt
POLA KONSUMSI PROTEIN DAN KADAR ASAM URAT PADA PENARI KECAK SAHADEWA BARONG DAN KERIS DANCE Anak_Agung Made Kartika_Dewi; Gusti_Ayu Dewi Kusumayanti; Pande_Putu Sri Sugiani
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 1 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i1.1170

Abstract

National prevalence for joint disease is 30.3% (based on diagnosis by health professionals and symptoms). The purpose of this study was to determine the pattern of protein consumption and uric acid levels in kecak dancers in Sahadewa Barong and Kris Dance. This type of research is observational research with cross sectional approach. Data on protein consumption was collected by the SQ-FFQ method, while the measurement of uric acid levels was carried out using a multi-parameter check tool. The data that has been collected is then made into a cross table.The results of data from 47 samples seen from the pattern of protein consumption most of the samples had consumed 2 types of protein (95.74%), in terms of the amount of protein consumed, most of the samples still consumed less protein than needed (82.98%) and in terms of the frequency of most samples often consuming protein (59.57%). The results of the cross tabulation analysis found that most of the samples had normal uric acid levels (80.85%). Most of the samples that consumed more protein than needed had high uric acid levels (55.56%). It is expected that kecad sahadewa barong dancers and kris dances pay more attention to the amount, type and frequency of protein intake. Keywords: protein consumption, uric acid levels
KEAMANAN PANGAN KANTIN SEKOLAH BERDASARKAN SKOR KEAMANAN PANGAN ( SKP ) DI DESA PENYARINGAN, KECAMATAN MENDOYO Ni Putu Wini Diah Pradnyani; Ida Ayu Eka Padmiari; Ni Made Yuni Gumala
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 1 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i1.1176

Abstract

Food delivery is an activity of providing diverse food and meeting the safety, quality and nutrition requirements for public consumption. School canteen is a place of school where all school residents can buy snacks, both in the form of ready meals and processed foods. The purpose of this study was to determine the School Canteen Food Safety Based on the Food Safety Score (SKP) in Penyaringan Village, Mendoyo District, Jembrana Regency. Food safety is an effort to prevent the possibility of biological, chemical and other contaminants, which disturb, harm and endanger human health. Food safety score (SKP) is a score or value that illustrates the feasibility of food for consumption. The research variable is the Food Safety Score (SKP) which consists of 4 components, namely the Selection and Storage of Food Materials (PPB), Cooking Hygiene (HGP), Food Processing (PBM), Food Distribution (DPM). This study was an observational study with a cross-sectional approach in a school canteen in Penyaringan Village, Mendoyo District, Jembrana District in November 2019. The population in this study was elementary, junior and senior high school canteens in the Penyaringan Village area, Mendoyo District, Jembrana Regency amounts to 13 Canteens. Respondent identity data obtained through interviews using the form of identity and food safety score is done by direct observation using the food safety score assessment form. Data were analyzed descriptively from food safety scores (SKP). Based on the results of the interpretation of the Food Safety Score (SKP) it can be seen that as many as 30.8% school canteens are included in the medium category with the results of the interpretation of the Food Safety Score (SKP) values of 93.43% - 95.57% and  69.20% the school canteen is included in the vulnerable category, but it is safe to consume with its interpretation of the Food Safety Score (SKP) of 77.37% - 86.29%. To maintain the quality and cleanliness of food in the school canteen, canteen guards should always maintain hygiene and occupational health. The most characteristics of canteen guards in the age group of 46 - 55 years is 50%, while the most selling time is 11-20 years, namely 55.6%. The average food safety score (SKP) obtained is 0.8525 (85.25%). Included in the category of food safety are vulnerable, but safe for consumption.Keywords: school canteen, hygiene, and food safety score (SKP)
Gambaran Asupan Serat, Kolesterol dan Kejadian Hipertensi Pada Lansia Di Kelurahan Peguyangan Kecamatan Denpasar Utara Ni_Wayan Novia Febrian_Rahayu; I_Made Rodja Suantara; Hertog Nursanyoto
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 1 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i1.1171

Abstract

Hypertension is often nicknamed "Silent Killer". The elderly are most vulnerable to hypertension. Hypertension is triggered by various factors, one of which is less fiber intake and excessive cholesterol intake. This study aims to determine the description of fiber intake, cholesterol and the hypertension incidence of elderly in Peguyangan village, North Denpasar District. This type of research is Observational with Cross Sectional approach with a total sample of 59 people. The results obtained were 28.8% suffering from hypertension, including 76.5% with fiber intake in the less category, 23.5% with enough category and elderly with cholesterol intake obtained 82.4% at risk of cholesterol intake, 5.8% of normal cholesterol intake, and 11.8% of cholesterol is not at risk. The results of this study indicate a tendency for distribution patterns between fiber intake, cholesterol and the incidence of hypertension in the elderly. Intake in the elderly has an important role in the treatment of hypertension. Especially in fiber and cholesterol intake. If enough fiber intake and not excessive cholesterol intake can reduce the risk of hypertension in the elderly. Keywords: Fiber Intake, Cholesterol Intake, Hypertension, Elderly
PERBEDAAN STATUS ANEMIA BERDASARKAN KONSUMSI ZAT BESI (Fe) DAN LAMA MENSTRUASI PADA SISWI SMK NEGERI 1 TABANAN ageng siti zaenab; Ida Ayu Eka Padmiari; Desak Putu Sukraniti
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 1 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i1.1177

Abstract

Anemia is one of the health problems throughout the world, especially in developing countries, where an estimated 30% of the world's population suffer from anemia. Normal Hb levels in adolescent girls ≥ 12 g / dl. Anemia occurs in adolescents. Anemia in adolescents is anemia caused by lack of intake of nutrients needed for the formation of hemoglobin, which is iron. The purpose of this study was to determine differences in anemia status based on iron consumption and menstrual duration. This study was an observational study with a cross-sectional approach at SMK Negeri 1 Tabanan in January - March 2020. The study population was grade X students of SMK Negeri 1 Tabanan and the sample was 100 people. Anemia status data samples were collected by measuring hemoglobin levels using a Hb meter. Consumption of iron nutrients obtained through interviews 2x24 hour recall form and menstrual long form. Data were analyzed descriptively and analytically using independent t-test. As many as 97.0% of the sample were not anemic, 89.0% consumed iron with more categories, 100% with normal menstrual periods. The results of statistical analysis, it is known that the consumption of iron variables that affect the anemia status of the sample obtained p value ɑ (p 0.05) which means there are differences in anemia status based on iron consumption. Analysis of differences in anemia status and menstrual length obtained p value ɑ (p 0.05) which means there was no difference in anemia status based on menstrual durationKeywords: iron consumption (Fe), menstrual duration and anemia status
FAKTOR-FAKTOR YANG MEMPENGARUHI TERJADINYA SISA MAKANAN PADA PASIEN RAWAT INAP DI RSUD BANGLI Luh Putu Yasmari Septidiantari; Ida Ayu Eka Padmiari, SKM. M.Kes; Dr. Ni Nengah Ariati, SST, M.Erg
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 1 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i1.1172

Abstract

The food waste is the amount of food that is not consumed. The food waste in addition to causing inadequate nutritional needs of patients also causes wasted costs. The purpose of this study is to determine the factors that influence the occurrence of leftovers in inpatients at Bangli District Hospital. The type of research used was observational with a cross-sectional study design, and samples were taken by purposive sampling which was 30 samples. The type of data collected are data characteristic of the sample by interview using the identity form, and external factors by answering the questionnaire, food waste data with weighing methods, while hospital overview data, number of patients hospitalized, and number of nutritionists and waiters are taken from the data annual reports or records related to the required data. Data analysis uses frequency distribution tables and cross tables then be described descriptively. The results of this study indicate that the dominant internal factor influencing the occurrence of food waste is the gender 56.66%. While the external factors that predominantly influence the occurrence of food waste are food aroma 53.33%.Keywords: food waste, internal factor, external factor

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