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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 2 (2022)" : 8 Documents clear
Hubungan Kontribusi Energi, Protein, Fe, Vitamin C dan Asam Folat Makan Siang Dengan Kadar Hemoglobin Indrayanti Ratna Pramesti; Ni Made Dewantari; Ni Made Yuni Gumala
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 2 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i2.1182

Abstract

Women workers are generally at risk of developing iron nutrient anemia, in addition to lack of iron intake into the body which is a factor that causes anemia, generally menstruating every month. Iron deficiency anemia can have an impact on female labor, among others, fatigue, effects on work productivity, and decreased immune system.The purpose of this study was to prove the relationship between the contribution of energy, protein, Fe, vitamin C and folic acid lunch with hemoglobin levels in women workers at the Tjampuhan Ubud hotel.This study used a cross sectional study design with a sample of 40 people. Data collection included Hb levels using secondary data. Data on the contribution of energy, protein, Fe, vitamin C and folic acid were obtained using Google Form, assisted with 2x24 hour recall method and processed using the 2007 Nutrition Survey program. To find out the relationship between the contribution of energy, protein, Fe, vitamin C and folic acid lunch with hemoglobin levels used Pearson correlation statistics test.There is no significant relationship between the contribution of energy, protein, Fe, vitamin C and folic acid lunch with hemoglobin levels (p0.05) at Tjampuhan Hotel Ubud.
PENGARUH RASIO TEPUNG MOCAF DAN TEPUNG TEMPE TERHADAP KARAKTERISTIK BROWNIES KUKUS Herry Dwipayanti; Ni Putu Agustini; Anak Agung Nanak Antarini
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 2 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i2.1185

Abstract

The mocaf flour substitution research with tempe flour aims to identify organoleptic characteristics, analyze protein and crude fiber levels, and determine the exact ratio of mocaf flour and tempe flour to making steamed brownies. An experimental research design with a randomized block design with 5 levels of treatment and 3 replications. The treatments consisted of P1 (mocaf flour ratio 95%, tempe flour 5%), P2 (mocaf flour ratio 90%, tempe flour 10%), P3 (mocaf flour ratio 85%, tempe flour 15%, P4 (mocaf flour ratio 80 %, tempe flour 20%), P5 (mocaf flour ratio 75%, tempe flour 25%) The results showed that the difference in mocaf flour substitution with tempe flour significantly affected organoleptic quality including color, aroma, texture, taste, overall acceptance , aroma quality, texture quality, crude fiber content and protein content The best treatment of this study was P2 with (90% mocaf flour: 10% tempe flour) with color quality characteristics of 4.13 (likes), aroma 3.92 (likes ), texture 4.12 (like), taste 4.14 (like), with aroma quality 2.80 (not unpleasant), texture quality 2.37 (somewhat soft),overall reception of 4.06 (like) with protein content 9 , 70% bb and 9.22% crude fiber content.Kata Kunci : Tepung Mocaf, Tepung Tempe, Organoleptik, Kandungan Nilai Gizi
Persepsi Sehat, Asupan Energi, Protein Dan Status Gizi Anggota Rumah Sehat Club Egar - Bingar Made Intan Puspasari; A.A Agung Ngurah Kusumajaya; I Komang Agusjaya Mataran
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 2 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i2.1183

Abstract

The direct cause of nutritional status is food and infectious diseases. Energy and protein play an important role in a person's nutritional status because of being the largest contributor in the body Different perception of healthy can affect behavior in determining food selection that is felt appropriate to obtain a healthy body. The purpose of this research is to analyze the relationship between healthy perception with energy intake, protein and nutritional status. This is a cross sectional design study with a sample number of 36 people, with consecutive sampling. Data health perception was collected by using questionnaires. Food recall 2 x 24 hours to know the energy and protein intake. Nutritional Status by weighing weight and measuring height to know the body mass Index (BMI). Data was analysed using univariate and bivariate analyses using the coleration of Spearman rank. The results showed no relationship between healthy perception with energy and protein intake. There was no relationship between energy and protein intake with nutritional status (P = 0.05). Member whose perceptions are likely to be prone to energy intake, protein deficits and have no direct effect on nutritional status. We recommend finding other factors related nutrition and health problems. Keywords: healthy perception, energy intake, protein and nutritional status
Hubungan antara Tingkat Konsumsi Protein dan Lama Hemodialisis dengan Status Gizi Pasien Gagal Ginjal Kronis di RSUD Wangaya Denpasar Anak Agung Istri Kencana Sari Devi; Ni Komang Wiardani; Lely Cintari
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 2 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i2.1198

Abstract

Chronic kidney failure is a clinical condition characterized by progressive decline in kidney function. The purpose of this study was to determine the relationship between the level of protein consumption and length of hemodialysis with the nutritional status. This type of observational research with cross sectional design. A sample of 34 people was determined by consecutive sampling. Data collected in the form of sample characteristics, level of protein consumption, length of hemodialysis, and nutritional status were obtained through interview, anamnesa and physical examination, as well as recording medical record data. Based on the criteria for the level of protein consumption the results obtained were 31 people (91.2%) who were not in accordance with their daily protein needs. Most of the samples undergoing hemodialysis were 3 years, as many as 15 people (44.1%). The most nutritional status of the sample is in the category of mild to moderate malnutrition with an indicator of nutritional status in the range of scores from 14-23 as many as 19 people (55.9%). Spearman Rank correlation test results found no relationship (p value = 0.70) between the level of protein consumption with the nutritional status, with (r value = -0.06) and no relationship (p value = 0.08) between length of hemodialysis with the nutritional status (r = 0.29). The conclusion of this study is that there is no relationship between the level of protein consumption and length of hemodialysis with the nutritional status of patients with chronic kidney failure at Wangaya Regional General Hospital Denpasar. Keywords: Chronic Kidney Failure, Level of Protein Consumption, Length of Hemodialysis, Nutritional Status
STATUS KEGEMUKAN, ASUPAN NATRIUM DAN TEKANAN DARAH SISTOLIK PENDERITA HIPERTENSI DI WILAYAH KERJA PUSKESMAS I DENPASAR TIMUR Ni Kadek Wilandari Saputri; Hertog Nursanyoto; Ida Ayu Eka Padmiari
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 2 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i2.1200

Abstract

Hypertension is an increase in systolic blood pressure of more than 140 mmHg and diastolic blood pressure of more than 90 mmHg. One of the triggers for hypertension is obesity status and sodium intake. This study aims to determine the relationship of obesity status, sodium intake, and systolic blood pressure in patients with hypertension in the working area of Puskesmas I Denpasar Timur . This type of research is Observational with cross sectional research design. This research was conducted in March 2020, taken by the Perposive Sampling method of 30 people. Systolic blood pressure samples were measured using a tensimeter cuff (sphygmomanometer) and a stethoscope, obesity status was determined based on Height and Weight, and sodium intake was obtained through interviews using a 1x24 hour recall form. Data were analyzed using the Mann-Whitney test. A total of 76.7% of the sample was nutritional status of fat, 66.7% of the samples with less sodium intake category and 86.7% of the samples had grade 1 hypertension status. Based on the results of the analysis, there were known trends in systolic blood pressure differences based on nutritional status and sodium intake, the statistical difference was not significant (p 0.05). Expected to pay more attention and maintain systolic blood pressure by conducting regular checks. Keywords: Systolic Blood Pressure, Obesity Status and Natrium Intake.
Kajian Pustaka Hubungan Pola Konsumsi Lemak Dan Status Obesitas Sentral Dengan Profil Lipid Pasien Penyakit Jantung Koroner Ni Kadek Widya Pratiwi; Ni Komang Wiardani; Pande Putu Sri Sugiani
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 2 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i2.1199

Abstract

Coronary heart disease is a cardiovascular disease which is a disease which is the main cause of death in developed and developing countries. Coronary heart disease occurs due to narrowing of the coronary arteries which causes obstruction of blood flow to the heart and is characterized by abnormal lipid profile levels. Some factors that cause abnormal lipid profile levels are high fat consumption besides high fat consumption will cause fat accumulation in the abdominal abnormality thus causing central obesity. The purpose of this study was to analyze the relationship between fat consumption patterns and central obesity status with lipid profiles in patients with coronary heart disease. This research is a qualitative study with a literature review research design. The subjects in this study were sufferers of coronary heart disease. Data on fat consumption patterns, central obesity status, and lpid profiles were obtained from a collection of articles with keywords: fat consumption patterns, central obesity, lipid profiles and coronary heart disease which were then tabulated and analyzed. Data were analyzed descriptively. The pattern of fat consumption in patients with coronary heart disease that is high fat consumption, with the level of consumption that is not good and frequent fat consumption that is 4-5 times a week, most patients with coronary heart disease experience central obesity, with some having LDL lipid profile levels high and low HDL. Based on the results of the analysis, it is known that there is no relationship between fat consumption patterns with lipid profiles and central obesity status with lipid profiles in patients with coronary heart disease.Keywords: fat consumption patterns, central obesity status, lipid profile, coronary heart disease.
HUBUNGAN TINGKAT PENGETAHUAN DAN MOTIVASI IBU DENGAN PEMBERIAN ASI EKSKLUSIF DI WILAYAH KERJA PUSKESMAS I DENPASAR BARAT Ni Putu Ayu Dinda Paramitha; Desak Putu Sukraniti; I G A Ari Widarti
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 2 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i2.1184

Abstract

Nutrition problems occur in every life cycle, starting in the womb (fetus), infants, children, adults and old age. To get good nutrition in infants, the mother must as soon as possible breastfeed her newborn baby because breast milk provides complete and sufficient nutrition in maintaining health and maintaining the survival of the baby. After the mother is 9 months pregnant, the baby will get the main food from exclusive breastfeeding. The government has issued Government Regulation No. 33/2012 concerning exclusive breastfeeding. Based on the Profile of the Denpasar City Health Office (2017) in 2017 exclusive breastfeeding coverage in Denpasar was 47.65%, while the lowest exclusive breastfeeding coverage was in Pusksesmas I West Denpasar which was 41.27%. The low coverage of Exclusive ASI is closely related to knowledge and motivation of mothers about Exclusive ASI. The purpose of this study was to determine the relationship between the level of knowledge and motivation of mothers with exclusive breastfeeding in the working area of the West Denpasar Health Center I. This type of research is observational with cross-sectional design and the number of research samples is 71 women under two. Data collected by interview method. Data analysis used the Yates Chi Square Correction statistical test. The results showed that, mothers who had a good level of knowledge were 94.4%, sufficient level of knowledge (5.6%), and the level of knowledge was lacking. While the motivation of mothers (73.2%) included good categories, as many as (26.8%) included enough categories, and there were no mothers with poor motivation. It is known that (45.1%) mothers give exclusive breastfeeding, and (54.9%) mothers do not give exclusive breastfeeding. Chi square test shows there is no relationship between the level of knowledge and motivation of mothers in the working area of the West Denpasar Health Center I, p value = 0.617. There is a relationship between mother's motivation towards exclusive breastfeeding in the working area of the West Denpasar Health Center I, p value = 0.001.Keywords: Knowledge Level, Mother's Motivation, Exclusive Breastfeeding
HUBUNGAN TINGKAT PENGETAHUAN IBU DAN ASUPAN GIZI PMT PENYULUHAN DENGAN STATUS GIZI BALITA DI POSYANDU WILAYAH KERJA PUSKESMAS KARANGASEM II Kadek Ayu Mega Widawati; I Made Suarjana; A.A.Gde Raka Kayanaya
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 2 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i2.1179

Abstract

Nutritional problems are still a health problem especially in toddler groups. Maternal knowledge is one of the factors affecting nutritional status In addition to the level of consumption. Fulfillment of one of the consumption levels can be fulfilled through the provision of PMT counseling. Research objectives to know the relationship level of mothers knowledge and nutritional intake of PMT counseling with nutritional status. The research was done to the toddler in the working area of Public Health Center Karangasem II, Karangasem District in March 2020. Samples amounted to 100 people. The nutritional Status of toddlers is measured by weighing weight and measuring height and comparing to the standard. Knowledge of mothers is measured by way of interviews with questionnaire guidance. PMT extension is obtained by interviews. Respondents in this study included toddler mothers. Data analysis using Pearson Correlation test and Chi Square.The results showed that most of the toddlers with good nutritional status of 87 people (87.0%) and 13 people (13.0%) Less nutrition.  The level of knowledge about PMT is mostly 61 people with sufficient categories of 61%, energy intake level data PMT counseling with good category is 94%, protein intake level data PMT counseling with good category of 88%, data based on the number of PMT counseling most of the categories obtained quite varied that is 50%, and the category data type PMT extension obtained PMT type local counseling is 80%. Statistical test results using Pearson and Chi Square correlates, obtained all the results of P-value α = 0.05 which means there is no link between maternal level of knowledge, energy intake, protein, PMT number of counseling and PMT category of counseling with nutritional status. Keywords: knowledge level, PMT extension, nutritional status

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