cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
I Putu Suiraoka
Contact Email
suiraoka@gmail.com
Phone
-
Journal Mail Official
aditya.pramana.85@gmail.com
Editorial Address
Kampus Jurusan Gizi Poltekkes Kemenkes Denpasar Jl. Gemitir No. 72 Denpasar Timur, 80237
Location
Kota denpasar,
Bali
INDONESIA
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 3 (2022)" : 8 Documents clear
STUDI KEPUSTAKAAN ASUPAN NATRIUM DAN KALIUM DENGAN TEKANAN DARAH PADA PENDERITA HIPERTENSI Putu Arminiati; Ni Komang Wiardani; Gusti Ayu Kusumayanti
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 3 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i3.1215

Abstract

Hypertension or high blood pressure often as the silent killer. Hypertension which condition blood pressure ≥ 140 mmHg (systolic pressure) and/ or ≥ 90 mmHg (diastolic pressure). Many factors play a role in hypertension, one of them were sodium and potassium intake.This study aims to analyze the relation between  sodium and potassium intake with blood pressure. This research is a literature study in May 2020. Subjects in this study male and female hypertension patients ≥ 30 years old. Data researches such as sodium, potassium intake and blood pressure were obtained from researched articles, tabulated and analyzed. Data were qualitative analyzed. The results of this research more hypertension patients female, in age range between ≥ 30 years old - ≥ 80 years old. The range sodium intake between 394,75 – 2432,1, The range of percentages 60,3 - 82.4% and The range potassium intake between 1012,72 - 2287,24, The range of percentages 50 – 89,8 %.  Based on the results, it was recognized that 4 journals stated the relationship between sodium intake with the incidence of hypertension and 4 journals stated there was no relationship between sodium intakes with the incidence of hypertension, whereas all journals stated there was no relationship between potassium intakes with hypertensionKeywords: blood pressure, sodium and potassium intake.
HUBUNGAN TINGKAT PENGETAHUAN DAN ASUPAN ENERGI DENGAN (KEK) PADA SISWI SMPN 1 SIDEMEN Sekar Dewi; I Made Suarjana; Ida Ayu Eka Padmiari
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 3 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i3.1236

Abstract

Gadis remaja adalah periode penting dalam siklus hidup, terutama dalam pertumbuhan termasuk perkembangan tubuh. Perkembangan tubuh remaja dapat dipengaruhi oleh faktor pengetahuan dan gizi seseorang. Penelitian ini bertujuan untuk mengetahui hubungan tingkat pengetahuan, asupan energi dengan kekurangan energi kronis pada siswa SMP. Jenis penelitian ini menggunakan desain cross sectional dan menggunakan uji statistik korelasi tombak untuk menentukan hubungan antar variabel. Penelitian ini dilakukan pada bulan Februari-Maret 2020.Hasil penelitian menunjukkan bahwa sebanyak 50,7% siswa memiliki tingkat pengetahuan yang baik, 42,5% memiliki tingkat pengetahuan yang cukup dan 6,8% memiliki tingkat pengetahuan yang kurang. Asupan energi yang baik adalah 95,9% dan yang memiliki asupan energi lebih sedikit adalah 4,1%. Siswa yang digolongkan kurang memiliki energi kronis sebanyak 17,8%. Berdasarkan analisis variabel tingkat pengetahuan dan asupan energi kurang dengan defisiensi energi kronis diperoleh nilai p 0,05. Ada hubungan antara tingkat pengetahuan dan asupan energi dengan kekurangan energi kronis. Disarankan kepada sekolah SMPN 1 Sidemen bahwa mereka mencoba memberikan penyuluhan dengan bahan makanan B2SA (Beragam, Bergizi, Seimbang, dan Aman), terutama mengenai frekuensi makanan dalam satu hari dan karakteristik makanan segar dan aman untuk dikonsumsi.Kata kunci: tingkat pengetahuan, asupan energi, kekurangan energi kronis.
GAMBARAN TINGKAT KONSUMSI ENERGI DAN LEMAK SERTA STATUS OBESITAS SENTRAL PADA PEMANDU WISATA Putu Indri Andaluri Ina Mbitu; Ni Komang Wiardani; Lely Cintari
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 3 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i3.1233

Abstract

The diet and lifestyle of tour guides tend to follow the lifestyles of tourists who are served which usually tend to be high in energy, fat and cholesterol, making the tour guide vulnerable to obesity and non-communicable diseases. This study aims to determine the level of energy and fat consumption, as well as the status of central obesity in tour guides in Sahadewa Barong and Keris Dance Batubulan. This type of research is observational with a cross-sectional design. The sampling technique uses non-random sampling, namely consecutive sampling technique, carried out in Kabupaten Gianyar with the target of being a tour guide. Data collected included identity, weight, height and waist circumference. The consumption level includes energy and fat consumption using the Recall method 1x24 hours. The data obtained are tabulated, processed and analyzed according to the type and purpose of the study and presented with a frequency distribution table and a cross table. The results showed a sample of 10 people, all male sex. As many 100.0% of the sample experienced central obesity. The results of energy consumption showed that most of the samples had an energy consumption of around 80-110% RDA of 70.0%. As for fat, the majority of consumption is around 80-110% of the RDA of 6 people (60.0%). Samples who have central obesity status with energy consumption 110% RDA totaled 1 person (10.0%), and fat consumption 110% RDA totaled 3 people (30.0%).Keywords: energy and fat consumption level, central obesity status, tour guide
PERBEDAAN TINGKAT KONSUMSI ENERGI, KEBIASAAN OLAHRAGA DAN STATUS GIZI BERDASARKAN JENIS EKSTRAKURIKULER PADA SISWA DI SMAN 1 SUKAWATI Ida Ayu Wedastri Pradnyani; I Wayan Ambartana; Ni Made Dewantari
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 3 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i3.1201

Abstract

Students participate in a lot of activities at school, so to support the implementation of school and extracurricular activities it is necessary to have a good nutritional status for students, energy consumption as needed, and maintain nutritional status by doing sports. The purpose of this study was to determine differences in the level of energy consumption, exercise habits and nutritional status based on extracuriculler type of students in Senior High School No 1 Sukawati. This type of research is observational with a cross-sectional design. The research site at State Senior High School No 1 Sukawati with a large sample was 75 people. Sampling was done using the Purposive Sampling method. Energy consumption level data is collected with 2x24 hour recall. Data on exercise habits were collected using a questionnaire. Data nutritional status were collected by anthropometric measurements. Analysis of differences with the Independent t-test. The results showed that the level energy consumption of basketball group and group of Paskibra that is there was no significant difference in the level of energy consumption of students. Then the sports habits of  basketball group and group of Paskibra there are no significant differences in students's sports habits. While the nutritional status of basketball group and group of Paskibra there are no significant differences in student’s nutritional status.Keywords: Energy consumption level, nutritional status,exercise.
POLA MAKAN SEBELUM, SELAMA DAN SETELAH LATIHAN SERTA KEBUGARAN FISIK ATLET SEPAK TAKRAW Ni_Kadek Wulandari; Ni Made Dewantari; I Wayan Ambartana
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 3 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i3.1234

Abstract

In general fitness is a series of one's ability to do specific physical activities. Eating patterns before, during and after exercise requires food both in terms of quantity, quality, variety and strategy. The purpose of this study was to determine eating patterns before, during and after exercise and physical fitness of takraw athletes at the Takraw Football Association of Bangli Regency. This type of research is observational with a cross sectional study design and 24 samples were taken. The data taken include eating patterns collected form recall, physical fitness by measuring VO2 max using a multi-stage run test (bleep test). The data obtained is processed according to the type of data and research objectives. Data analysis using frequency distribution tables and cross tables and then described descriptively. The linkage of physical fitness based on the type of food before exercise are mostly in the inappropriate category (83,33%), the linkage of physical fitness based on protein consumption are mostly below average (83,33%) and the linkage of physical fitness based on the meal times before exercises are mostly in the inappropriate categories (77,78%). The linkage of physical fitness based on the type of food after exercise are mostly in the appropriate category (88,89%), the linkage of physical fitness based on fat consumption are mostly below average (83,33%) and the linkage of physical fitness based on mealtime after exercise are mostly in the appropriate category (88,89%). Conclusion there is a tendency of distribution of physical fitness based on the type of meal before exercise and meal time before exercise.Keywords: physical fitness, diet, sepak takraw
PERBEDAAN ASUPAN MAKRO MINERAL DAN STATUS GIZI BERDASARKAN KEJADIAN NYERI HAID PADA REMAJA PUTRI Ni Desak Made Evi Anggaraeni; I Ketut Kencana; I Made Purnadhibrata
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 3 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i3.1213

Abstract

Menstrual pain is pain that occurs mainly in the lower abdomen, which can spread to the lower back, waist, pelvis, upper thighs, until the calf. One that influences menstrual pain is intake. Macro mineral intake such as calcium and magnesium is very important in managing menstrual pain. Besides nutritional status also affects the occurrence of menstrual pain. This study aims to determine the differences in macro mineral intake and nutritional status based on the incidence of menstrual pain in adolescent girls in Senior High School 2 Tabanan. This type of research is an observational study with a cross-sectional design. The sample size in this study was 66 students at Senior High School 2 Tabanan. Variables are collected through research instruments. The results showed there were 57 samples (86.4%) with calcium intake in the less category, 17 samples (25.8%) with magnesium intake in the less category, 55 samples (83.3%) with good nutritional status, and 53 samples (80.3%) had pain menstruation. From the analysis using an independent t-test showed that there was no difference in calcium intake between students who experience menstrual pain and no menstrual pain (p value = 0.431), there was no difference in magnesium intake between students who experienced menstrual pain and did not experience menstrual pain. (p value = 0.538), and there was no difference in nutritional status between students who experienced menstrual pain and did not experience menstrual pain (p value = 0.601). Keywords : breakfast, energy consumption and nutritional status
PERBEDAAN STATUS HIPERTENSI BERDASARKAN RASIO ASUPAN KALSIUM, MAGNESIUM, SERTA AKTIVITAS FISIK PADA ORANG DEWASA Luh Arista Krismayanti; Ni Made Dewantari; Hertog Nursanyoto
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 3 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i3.1216

Abstract

Hypertension is a disorder in the blood vessels that causes the supply of oxygen and nutrients to the body's tissues to be blocked. Low intake of calcium and magnesium and physical activity are factors in hypertension. The purpose of this study was to determine differences in hypertension status based on the ratio of calcium and magnesium intake and physical activity in adults in the work area of Buleleng III Health Center. This type of observational research with cross sectional design. The sample size was 40 people without hypertension and 40 people with hypertension. Using the Mann Whitney Test to analyze differences. The results obtained with hypertension status are 95% calcium intake in the low category, 92.5% consume low magnesium, 75% do not match the calcium: magnesium intake ratio, and 90% are in the low physical activity category. From the Mann Whitney Test obtained differences in hypertension status based on calcium intake (p = 0,000), magnesium (p = 0,000) and physical activity (p = 0,000), while differences in hypertension status based on calcium: magnesium intake ratio obtained p = 0.003 0.05. The conclusion of this study is that there are differences in hypertension status based on the ratio of calcium and magnesium intake and physical activity in adults in the work area of Buleleng III Health Center.Keywords: Hypertension Status, Ratio of Calcium and Magnesium Intake, Physical Activity
PENGARUH PENAMBAHAN TEMPE PADA KARAKTERISTIK MUTU JELLY TEMPE Ni_Luh Putu Prastithi; Badrut Tamam; I_Gusti Putu Sudita_Puryana
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 3 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i3.1202

Abstract

Tempe is a traditional food that is produced from fermented soybean seeds or some other ingredients. Fermentation uses several types of Rhizopus molds, such as Rhizopus oligosporus, Rhizopus oryzae, Rhizopus stolonifer and several other types of Rhizopus molds. In making tempeh jelly uses a mixture of agar and tempeh as its main component. Tempeh jelly is cooked in a round shape. Comparison of wheat flour and tempeh can add nutritional value to tempeh jelly. This study aims to determine the organoleptic characteristics including color, aroma, taste, texture, and calculate the nutrient content produced in 1 portion of the best jelly tempe. This study uses an experimental method with the type of Randomized Block Design. There are 5 treatments with a ratio of 5 g agar and tempeh 0 g, 10 g, 20 g, 30 g, 40 g. Based on the Variety of Jelly Tempe the best is P2withcolor2,60,aroma2,67,taste,2,96,texture,2,73  Keywords: Tempe, agar, jelly tempe, organoleptic

Page 1 of 1 | Total Record : 8

 1 

Filter by Year

2022 2022


Reset
Filter By Issues
All Issue Vol 14, No 4 (2025) Vol 14, No 3 (2025) Vol 14, No 2 (2025) Vol 14, No 1 (2025) Vol 13, No 4 (2024) Vol 13, No 3 (2024) Vol 13, No 2 (2024) Vol 13, No 1 (2024) Vol 12, No 4 (2023) Vol 12, No 3 (2023) Vol 12, No 2 (2023) Vol 12, No 1 (2023) Vol 11, No 4 (2022) Vol 11, No 3 (2022) Vol 11, No 2 (2022) Vol 11, No 1 (2022) Vol 10, No 4 (2021) Vol 10, No 3 (2021) Vol 10, No 2 (2021) Vol 10, No 1 (2021) Vol 9, No 4 (2020): November 2020 Vol 9, No 3 (2020): Agustus 2020 Vol 9, No 2 (2020): Mei 2020 Vol 9, No 1 (2020): Februari 2020 Vol 8, No 4 (2019): November 2019 Vol 8, No 3 (2019): Agustus 2019 Vol 8, No 2 (2019): Mei 2019 Vol 8, No 1 (2019): Februari 2019 Vol 7, No 4 (2018): November 2018 Vol 7, No 3 (2018): Agustus 2018 Vol 7, No 2 (2018): Mei 2018 Vol 7, No 2 (2018): Mei 2018 Vol 7, No 1 (2018): Februari 2018 More Issue