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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 13, No 1 (2024)" : 8 Documents clear
Pengaruh Penambahan Pure Daun Kelor (Moringa oleifera) Terhadap Karakteristik Tahu Walik Kencana Putri, A.A Sagung Mirah Adi; Antarini, SST,. MP, Anak Agung Nanak; Agustini,SKM.M.Si, Ni Putu
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 1 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i1.2149

Abstract

Tahu walik merupakan perpaduan antara tahu yang di balik dengan olahan bakso ayam. Modifikasi tahu walik dengan penambahan isian daun kelor sebagai sumber zat besi (Fe) dan antioksidan kemungkinan juga akan berpengaruh terhadap karakteristik mutu organoleptik. Tujuan dari penelitian ini adalah untuk mengetahui karateristik organoleptik dan uji obyektif zat besi (Fe), kapasitas antioksidan, kadar air dan kadar protein tahu walik pure daun kelor. Metode penelitian yang digunakan adalah menggunakan metode eksperimental. Jenis penelitian ini menggunakan Rancangan Acak Kelompok dan dilanjutkan melakukan uji ANOVA. Hasil penelitian menunjukan bahwa ada pengaruh yang sangat nyata pada perlakuan penambahan pure daun kelor terhadap warna, mutu warna, tekstur, rasa, aroma, mutu aroma dan penerimaan keseluruhan. Dan hasil penelitian uji obyektif laboratorium menunjukan ada perbedaan yang nyata terhadap kadar zat besi (Fe), kapasitas antioksidan dan kadar air, tetapi tidak ada perbedaan yang nyata terhadap kadar protein tahu walik dengan penambahan pure daun kelor. Hasil perlakuan yang bisa diterima adalah penambahan pure daun kelor sebanyak 10% pure daun kelor dari berat daging ayam.
Hubungan Konsumsi Zat Gizi (Protein, Besi, Asam Folat, Vitamin C) dan Konsumsi Tablet Tambah Darah Dengan Kadar Hb Pada Remaja Putri Kelas 10 di SMK Negeri Tabanan Putri, Ni Made Mia Dwi Nanda; Mataram, I Komang Agusjaya; Suarjana, I Made
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 1 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i1.2730

Abstract

Hemoglobin is a protein molecule in red blood cells that functions as a transport medium for oxygen from the lungs to all body tissues and carries carbon dioxide from body tissues to the lungs. Hemoglobin is the part of the red blood cells that determines the presence of anemia. The purpose of this study was to determine the relationship between consumption of nutrients (Protein, Iron, Folic Acid, Vitamin C) and consumption of Blood Supplementary Tablets (TTD) with Hemoglobin (Hb) levels in female adolescents at vocational high school 1 tabanan. This type of research is an observational study with a cross-sectional design. This research was conducted in December 2022. The determination of the sample size was determined by using a simple random sampling technique. Based on the calculation results, a sample size of 78 was obtained from 355 grade 10 teenage girls at vocational high school 1 Tabanan. Data is presented with frequency tables and cross tables and then analyzed using the Spearman correlation test. The results showed that out of 78 samples, there were 55 samples (70.5%) with normal hemoglobin levels ≥12 g/dL, 64.1% sample protein consumption level was in the adequate category, 70.5% sample iron consumption level was in the adequate category, 67.9% sample folic acid consumption level in the adequate category, 64.1% of the sample consumption level of vitamin C was in the adequate category, and the consumption rate of iron supplement tablets was not consumed by all samples. The results of the statistical test showed the overall p value (p0.05), which means that there was a significant relationship between the level of consumption of protein, iron, folic acid and vitamin C and hemoglobin levels.
Pengaruh Substitusi Terigu Dan Tepung Daun Kelor Terhadap Mutu Organoleptik, Kadar Fe, Serat dan Kapasitas Antioksidan Kue Sus Utami, Komang Dinda Adelya; Puryana, I Gusti Putu Sudita; Tamam, Badrut
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 1 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i1.2767

Abstract

Choux Pastry is type of pastry that has a soft texture, also can be filled with some filling inside. The aim of the study was to determine the effect of the composition of wheat flour and moringa leaf flour on the organoleptic quality, iron, fiber and antioxidant capacity of choux pastry. The type of research is Randomized Block Design (RBD) with 5 types of treatment, there are P1 (3% moringa leaf flour: 97% wheat flour), P2 (5% moringa leaf powder: 95% wheat flour), P3 (7% moringa leaf flour % : 93% wheat flour), P4 (9% moringa leaf flour : 91% wheat flour), P5 (11% moringa leaf flour : 89% wheat flour) with 3 repetitions. Choux Pastry with different wheat flour and moringa leaf flour substitutions had a significant effect on organoleptic tests and chemical quality including color, scent, texture, taste, overall acceptability, color quality, taste quality, Fe, and antioxidant, but has no significant effect on fiber. The best treatment of Choux Pastry is with 3% moringa leaf flour substitution treatment : 97% wheat flour (P1) was most preferred in terms of taste, texture, scent, color, overall acceptability, taste quality, color quality, Fe of 0,82mg/100g, antioxidant of 0.010%, and fiber of 3.487%.
Perbedaan Penyuluhan Dengan Media Video dan Media Power Point Presentation Terhadap Pengetahuan dan Sikap Tentang Sayur dan Buah Pada Siswa di SD Negeri 12 Kesiman dan SD Negeri 7 Kesiman Ambartana, I Wayan; Widya Astuti, Ni Wayan; Suiraoka, I Putu
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 1 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i1.2690

Abstract

One message of balanced nutrition is to increase consumption of vegetables and fruit. Low consumption of vegetables and fruit can cause nutritional problems in school children. The reason is that children's eating behavior is unstable and there are many instant foods that contain little vegetables and fruit. Another cause is the lack of knowledge about consumption of vegetables and fruit. One way to achieve this is through counseling. Media is needed to achieve success, the available media include video media and power point. The purpose of this study was to determine the differences in knowledge and attitudes of students at Elementary School of 12 Kesiman and Elementary School of 7 Kesiman about vegetables and fruit using video and media.power point. This type of research is a quasi-experimental with a plan The Matching Only Pretest-Posttest Control Group Design and using only the two-group average independent which totaled 72 people. Data was collected by filling out a questionnaire. Data is presented in frequency and cross tables. Test results Mann-Whitney showed that there was a significant difference in knowledge data between students of Elementary School of 12 Kesiman and Elementary School of 7 Kesiman (p-value = 0.005). The same attitude test was carried out, which resulted in a significant difference in attitude between students of Elementary School of 12 Kesiman and Elementary School of 7 Kesiman (p-value = 0.013). Suggestions that can be done is to consider the use of video and media media power point as one of the student learning methods.
Pengaruh Konseling Diet DASH (Dietary Approach to Stop Hypertension) terhadap Pengetahuan dan Asupan Mineral Penderita Hipertensi Rizkania, Vira; Ariati, Ni Nengah; Juniarsana, I Wayan
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 1 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i1.2110

Abstract

Asupan mineral yang kurang  dapat berpengaruh pada peningkatan tekanan darah, terutama kalium, kalsium dan  magnesium sangat penting untuk membantu penurunan tekanan darah, sehingga penderita hipertensi perlu diberikan konseling mengenai diet DASH (Dietary Approach to Stop Hypertension) sebagai salah satu intervensi dalam pengaturan makan. Penelitian ini bertujuan untuk mengetahui pengaruh konseling diet DASH terhadap pengetahuan dan asupan mineral (kalium, kalsium, magnesium) penderita hipertensi di wilayah kerja UPTD Puskesmas II Denpasar Barat. Jenis penelitian adalah eksperimen semu (quasi eksperiment) dengan rancangan One-Group Pretest-Posttest Design. Jumlah sampel sebanyak 47 sampel dengan teknik multi stage random sampling. Penelitian dilakukan pada bulan Desember 2021-Januari 2022. Pengumpulan data menggunakan formulir pengetahuan diet DASH dan food recall 24 jam. Untuk mengetahui pengaruh konseling diet DASH terhadap pengetahuan dan asupan mineral digunakan analisis statistik paired sample t test pada tingkat kepercayaan (α=0,05) pada data berdistribusi normal dan uji wilcoxon pada data yang berdistribusi tidak normal. Bedasarkan hasil uji paired sample t-test terhadap data pengetahuan dan asupan magnesium sebelum dan setelah konseling diet DASH didapatkan hasil terdapat perbedaan signifikan dengan  nilai p0,05. Sedangkan hasil uji asupan kalium dan kalsium menggunakan uji wilcoxon didapatkan hasil terdapat perbedaan signifikan dengan  nilai p0,05. Hasil penelitian menunjukkan bahwa terdapat pengaruh konseling diet DASH terhadap pengetahuan dan asupan mineral (kalium, kalsium, magnesium).
Hubungan Asupan Protein dan Status Gizi Dengan Tekanan Darah Penderita Hipertensi di Puskesmas Mengwi II Dewi Kusumayanti, Gusti Ayu; Wiardani, Ni Komang; Permatasari, Novita
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 1 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i1.2747

Abstract

Hypertension is one of the serious health problems, it has even become a public health problem and will become a bigger problem if it is not addressed early. A person's blood pressure limit is said to be hypertension if the systolic pressure is more than 140 mmHg and the diastolic pressure is 90 mmHg. Patients with high blood pressure / hypertension are a disease that one of them must maintain daily intake, pay attention to nutritional status so as not to be obese and maintain ideal body weight. One of them must maintain protein intake, because it can affect blood flow in the blood vessels. More nutritional status or obesity can also affect the blood pressure of hypertensive patients. The purpose of the study was to determine the relationship between protein intake and nutritional status with blood pressure of hypertensive patients at Mengwi II Health Center. Observational research type with Cross Sectional design and using Consecutive Sampling technique which amounted to 34 people. Data were collected by interview and measurement methods. Data is presented with frequency tables and cross tables then variable data is tested for normality. The results of the Chi Square correlation analysis test showed that there was a relationship between protein intake and blood pressure of hypertensive patients (p = 0.039). While nutritional status with blood pressure of hypertensive patients, based on the results of the chi square test showed there was a relationship (p = 0.029).
Tingkat Penerimaan Protein Nabati terhadap Sisa Makanan Pasien di Ruang Rawat Inap RSUD Kabupaten Buleleng Lestari, Rini; Gumala, Ni Made Yuni; Dewantari, Ni Made
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 1 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i1.2754

Abstract

Keberhasilan pelayanan gizi dikaitkan dengan daya terima pasien terhadap makanan dengan mengamati sisa makanan. Pengolahan protein nabati bentuk makanan lunak yang cenderung direbus dapat mempengaruhi sisa makanan. Tujuan penelitian ini yaitu mengetahui hubungan tingkat penerimaan protein nabati dengan sisa makanan pasien di ruang rawat inap RSUD Kabupaten Buleleng. Jenis penelitian yaitu observasional dengan rancangan cross sectional. Besar sampel dalam penelitian ini adalah 50. Data tingkat penerimaan protein nabati dikumpulkan dengan wawancara menggunakan bantuan form uji hedonic yang diolah dengan pemberian skor 1-3. Data sisa makanan dikumpulkan dengan food weighing dengan cara pengolahan menghitung selisih berat awal dikurangi berat akhir dibagi berat awal dikali 100%, kategori banyak jika 20% dan sedikit jika 20%. Analisis yang digunakan yaitu Chi Square dengan pendekatan rata-rata. Tingkat penerimaan pasien terhadap menu protein nabati sebagian besar tergolong “agak suka” (96%). Terdapat 4 menu (23,5%) dengan penilaian “tidak suka”, 7 menu (41,2%) “agak suka” dan  6 menu (35,3%) “suka”. 98% sampel memiliki sisa makanan banyak. Terdapat 11 menu (64,7%) tergolong sisa banyak, 6 menu (35,3%) tergolong sisa sedikit. Terdapat hubungan signifikan antara tingkat penerimaan protein nabati dengan sisa makanan (p = 0,002) dan terdapat hubungan signifikan antara tingkat kesukaan menu protein nabati dengan sisa makanan (p = 0,001).
Subsitution Of Tempe Flour In Rice Flour On Protein Levels and Organoleptic Quality Of Jaje Laklak Indra Dewi, Kadek Ayu Cahyani; Sri Sugiani, Pande Putu; Tamam, Badrut
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 1 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i1.2304

Abstract

Jaje laklak is one of the traditional Balinese snacks. Generally, jaje laklak is made from rice flour, which is served with additional grated coconut on top and given additional liquid brown sugar on top of the jaje laklak. The purpose of this study was to determine how the effect of substitution of tempeh flour on organoleptic quality and nutritional value, this type of experimental research used a randomized block design (RAK) with 5 treatments, namely P1 (10% tempeh flour substitution), P2 15% tempeh flour substitution, P3 (20% tempe flour substitution), P4 25% tempe flour substitution, P5 30% tempe flour substitution. The data were analyzed using the ANOVA test followed by the BNT test. The subjective analysis results of jaje laklak included color, aroma, texture, taste, acceptance overall, color quality, aroma quality and texture quality are significant. The results of objective analysis are protein content. The best protein content results in jaje laklak is 9.85 grams. The lowest protein content results are P2 of 6.81 grams with categories like and protein content the highest was P5 of 9.85 grams with the least preferred category by the panelists.The results of the organoleptic quality analysis for the highest level of preference were jaje laklak the first treatment a with substitution of 10 grams of tempeh flour and 90 grams of rice flour.

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