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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 4 (2024)" : 8 Documents clear
Perubahan Pengetahuan, Sikap, Praktek Diet dan Kadar Gula Darah Sesudah Konseling Gizi Pada Penderita Diabetes Melitus Rawat Inap di Rumah Sakit Umum Daerah Tabanan Sukraniti, Desak Putu; Mataram, I Komang Agusjaya; Adistyanthi Dinar, I Gusti Ayu Agung Amanda
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 4 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i4.2807

Abstract

Diabetes mellitus can be influenced by knowledge, attitudes, dietary practices and blood sugar levels. The purpose of the study was to determine changes in knowledge, attitudes, dietary practices and blood sugar levels after nutritional counseling in patients with Diabetes Mellitus hospitalized at Tabanan Regional General Hospital. This study used Pre experimental with One-Group Pretest-Posttest Design. The number of samples used was 30 patients with Diabetes Mellitus hospitalized at Tabanan Regional General Hospital. Data collection includes: age, education, gender, knowledge, attitude, dietary practices and blood sugar levels. Data were collected twice, before and after counseling. To determine whether there are changes in knowledge, attitudes, dietary practices and blood sugar levels before and after counseling, Wilcoxon test was used. The results showed a p-value of 0.000 on knowledge, attitudes and blood sugar levels before and after counseling which means there is a significant change and a p-value of 0.087 which means there is no significant change in dietary practices before and after counseling.
Hubungan Asupan Natrium dan Lemak dengan Tekanan Darah pada Pasien Hipertensi di Ruang Rawat Jalan Poli Penyakit Dalam Rumah Sakit Umum Daerah Bangli Wahyuni, Komang Tri; Sugiani, Pande Putu Sri; Dewantari, Ni Made
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 4 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i4.3406

Abstract

Hypertension is a non-communicable cardiovascular disease. The estimated incidence of hypertension in Indonesia in 2018 was 63,309,620 people, with a mortality rate of 427,218. Hypertension can be caused by excessive sodium and fat intake. The purpose was to determine the relationship between sodium and fat intake with blood pressure in hypertensive patients treated in the outpatient department of Internal Medicine at Bangli Regional General Hospital. This research applied a descriptive analytic study conducted in the Internal Medicine Polyclinic of Bangli Regional General Hospital in April-May 2024. The sample consisted of 30 individuals, using purposive sampling. The relationship between variables was analyzed by Spearman's Rank. Sodium intake showed that 18 samples (60%) were classified as good and 12 samples (40%) as excessive. Meanwhile, fat intake showed that 17 samples (56.7%) were classified as good and 13 samples (43.3%) as excessive. Blood pressure examination results showed that 13 samples (43.3%) were hypertensive, and 17 samples (56.7%) controlled blood pressure. The analysis showed a relationship between sodium intake and blood pressure (p = 0.000) and between fat intake and blood pressure (p = 0.031). Monitoring and evaluating the consumed nutrients at home and educating on diet provision for outpatient patients need enhancement.
Hubungan Tingkat Stres Tingkat Konsumsi Energi dan Status Gizi Pedagang Wanita Pada Era New Normal di Pasar Umum Gianyar Widya Adnyani, Ni Made; Ariati, Ni Nengah; Yuni Gumala, Ni Made
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 4 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i4.2843

Abstract

During the Covid-19 pandemic, there was a new term in society called New Normal. New Normal is an adaptation to new habits, which means carrying out activities by implementing health protocols. One of the things that can be caused by Covid-19 is stress on traders due to a decrease in the number of buyers. 80% of respondents had symptoms of post-traumatic stress due to experiencing or witnessing unpleasant events related to Covid-19. Stress can lead to emotional eating, emotional eating will affect consumption levels and nutritional status of female traders. Female traders must pay attention to stress levels, energy consumption levels, and nutritional status that can be measured with weight and height. The purpose of this study was to determine the relationship between stress levels, energy consumption levels, and the nutritional status of female traders in the new normal era at the Gianyar public market. This type of observational research with a cross sectional design using a purposive sampling technique with a total of 94 people. Data collected by interview method and taking measurements. Data is presented with frequency tables and cross tables. The results of the Rank Spearman test showed that there was no significant relationship between stress levels and energy consumption levels (p= 0,215) and there was a significant relationship between energy consumption levels and nutritional status (p= 0,001).
Gambaran Status Gizi Dan Kebiasaan Sarapan Siswa di SMP Negeri 1 Bangli Swandewi, Kadek Dian; Nursanyoto, M.Kes, Ir. Hertog; Widarti, DCN, M.Kes, I Gusti Agung Ari
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 4 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i4.3414

Abstract

Teenagers' balanced nutrition will greatly determine their maturity in the future. Teenagers' balanced nutrition needs special attention. Teenage nutrition problems are caused by several factors, including breakfast patterns. This research aims to determine the nutritional status and breakfast habits of students. This research is an observational type. With a cross sectional design. The population is all students at SMP N 1 Bangli. A sample of 76 subjects was selected randomly. Data was collected using questionnaires and the SQFFQ form. Based on the research results, it shows that more than half of the students at SMP Negeri 1 Bangli have good nutritional status, 54 people (55.26%). Than half of the students at SMP Negeri 1 Bangli had breakfast habits that were not according to recommendations, namely 41 people (53.95%). Breakfast habits are not as recommended, more people are obese. The type consumed in more or less obese category. The amount consumed in the more or less obese category. The frequency consumed in the rare category is greater that of those with poor nutrition. Considering the importance of breakfast on nutritional status, it is recommended to socialize the benefits of breakfast regularly and continuously.
Pengaruh Penambahan Puree Buah Naga Merah (Hylocereus Polyhizus) Terhadap Karakteristik Jaja Laklak Ariyani, Putu Eka Putri; Antarini, Anak Agung Nanak; Tamam, Badrut
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 4 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i4.2845

Abstract

Jaja Laklak has white characteristics but there are also green and pink colors where the dyes used are derived from natural dyes. It has a round shape, served sprinkled with grated coconut and doused with liquid brown sugar solution. The purpose of this study was to determine the characteristics of jaja laklak with additionsPuree red dragon fruit. The research method used, the experimental method used a randomized block design (RBD) with 5 treatments and 3 replications. The results of the subjective analysis of jaja laklak including color, aroma, taste, texture, overall acceptance, color quality, taste quality and texture quality are significant. The results of the objective analysis are fiber content and antioxidant capacity. Data analysis used the ANOVA test if there was a difference in the treatment then it would be followed by the least significant test (LSD). The results showed that there was an added effectPuree red dragon fruit on organoleptic quality including color, texture, taste, overall acceptability, fiber content and antioxidant capacity. AdditionPuree Red dragon fruit as much as 30% produced the most preferred quality with the characteristics of purplish red color, chewy texture, sweet taste, overall acceptance of likes, fiber content of 3.8784% and antioxidant capacity of 7.8900%. Keywords: Jaja Laklak, Addition of Red Dragon Fruit Puree, Fiber, Antioxidant Capacity.
Hubungan Tingkat Konsumsi Energi, Protein, Zink dan Zat Besi dengan Status Gizi pada Pasien Kanker Anak yang Menjalani Kemoterapi di Rumah Singgah Denpasar Rahmasari, Novi Tri; Kusumayanti, G.A Dewi; Mataram, I Komang Agusjaya
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 4 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i4.2847

Abstract

Cancer is a disease characterized by abnormal cell growth. WHO data for 2018 states that cancer is the second leading cause of death in the world. Child health is a national problem that needs to be given top priority because it really determines the quality of human resources for future generations. The purpose of this study was to determine the relationship between energy, protein, zinc, and iron consumption levels with nutritional status in pediatric cancer patients undergoing chemotherapy at a halfway house in Denpasar, Bali. The type of research was observational with a cross-sectional study design. The sampling technique is non-random sampling/non-probability sampling by means of accidental sampling. 23 sample obtained in the study at a Rumah Singgah Denpasar. This study used univariate and multivariate analysis with the Spearman rank test. The results obtained were that 100% of the samples had an adequate energy consumption level of 100% of the samples had an adequate level of protein consumption and as many as 82.61% of people had an adequate zinc consumption level of and as many as 73.91% of the sample had an adequate iron consumption level. Judging from the normal nutritional status of 69.57% of the sample and 8.70% were obese.Based on Spearman's rank test, the level of consumption of energy, protein, cannot be analyzed for the relationship with nutritional status. There is no relationship between the level of consumption of zinc and nutritional status, and there is a relationship between the level of consumption of iron and nutritional status.
Pengaruh Substitusi Tepung Terigu dengan Pure Labu Kuning (Cucurbita moscata) Terhadap Karakteristik Bolu Kukus Andani Putri, Putu Danin; Antarini, Anak Agung Nanak; Puryana, I Gusti Putu Sudita
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 4 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i4.3443

Abstract

Bolu kukus merupakan jenis jajanan pasar, bolu kukus disubstitusi dengan pure labu kuning untuk meningkatkan kandungan vitamin dan mineral. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung terigu dengan pure labu kuning terhadap karakteristik bolu kukus secara organoleptik dan untuk meningkatkan kadar betakaroten dan serat kasar. Jenis penelitian Eksperimental dengan Rancangan Acak Kelompok (RAK), 5 perlakuan dan 3 kali ulangan. Perlakuan P1, P2, P3, P4, dan P5 yang diberikan substitusi pure labu kuning sebanyak 10%, 20%, 30%, 40%, dan 50%. Hasil pengujian organoleptik menunjukan bahwa substitusi pure labu kuning yang berbeda, berpengaruh nyata. Semakin tinggi substitusi pure labu kuning maka terjadi peningkatan kadar betakaroten dan kadar serat. Substitusi pure labu kuning pada perlakuan P4 (40%) dan P5 (50%) merupakan perlakuan terbaik dilihat dari nilai rata-rata secara organoleptik yaitu warna 4.40 (suka) dan 4.43 (sangat suka), aroma 4.96 (suka) dan 4.93 (suka), rasa 4.24 (suka) dan 4.24 (sangat suka), tekstur 4.23 (suka) dan 4.24 (sangat suka), penerimaan secara keseluruhan 4.22 (sangat suka) dan 4.38 (sangat suka), mutu warna 2.97 (kuning) dan 2.98 (kuning), mutu tekstur dengan nilai rata-rata 2.72 (lembut) dan 2.80 (lembut), dengan kadar betakaroten sebesar 51.24 mg/ 100g dan 57.78 mg/ 100g, kadar serat kasar sebesar 4.46%bb dan 4.67%bb.
Hubungan Pola Makan Ibu Hamil dengan Kelahiran Bayi BBLR di Ruang Cempaka 2 RSUP Prof.Dr.I.G.N.G Ngoerah Ningrum, Ni Putu Ayu Devy Ratna; Suiraoka, I Putu; Widarti, I.G.A Ari
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 4 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i4.2880

Abstract

Nutritional deficiencies during pregnancy can inhibit growth and development for the fetus. Malnourished fetuses are at risk of being born with low birth weight. Babies with low birth weight can have an impact in the short and long term. The general purpose of this study was to determine the relationship between the diet of pregnant women and the birth of babies with low birth weight in Cempaka 2 room Prof.Dr.I.G.N.G.Ngoerah Hospital. This type of research is observational which is analytical with a case control study design. The number of samples of this study was 40 people consisting of 20 mothers who gave birth to babies with normal weight and 20 mothers who gave birth to babies with low weight. Data collection with SQ- FFQ questionnaire. The data analysis used was odd ratio and chi square statistical test. The results showed that there was a relationship between maternal diet based on the amount of energy intake (p = 0.011) and the amount of protein intake (p = 0.011) with the incidence of low weight with the results of odd ratio of 5.571 for energy intake and 5.444 for protein intake so that it can be concluded that pregnant women who have less energy and protein intake are 5 times at risk of giving birth to babies with low birth weight and there is no significant relationship between maternal diet based on food type (p = 0.105) with the birth of babies with low birth weight in Cempaka 2 room Prof.Dr.I.G.N.G.Ngoerah Hospital. Nutritionists are expected to educate pregnant women about the importance of a good diet and educate mothers who give birth to babies with low birth weight on the importance of exclusive breastfeeding to babies with low birthweight.

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