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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
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Search results for , issue "Vol 14, No 3 (2025)" : 8 Documents clear
Pengaruh Edukasi Terhadap Pengetahuan dan Konsumsi Junk Food Pada Pasien Hipertensi di Puskesmas Klungkung I Cahyaningsih, I Gusti Ayu Diah; Juniarsana, I Wayan; Suiraoka, I Putu
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 14, No 3 (2025)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v14i3.3472

Abstract

The development of the times tends to make people adopt a modern lifestyle. People prefers instant things such as consumption junk food. Consumption habits of  junk food is one of the causes of hypertension. Increasing knowledge about the various causes of hypertension can reduce hypertension sufferers. This research aims to determine the effect of education on knowledge and consumption junk food in hypertensive patients at Klungkung I Community Health Center. Type of research is as if experimental with research design one grup pre test- post test design. The research was carried out from December 2023 to January 2024. The research sample was 42 people taken using the technique purposive sampling. Data collection was carried out by interviews using questionnaires and blood pressure measurements. The results of the research show that there is an increase in knowledge before and after education is carried out, so there is an effect of providing education on knowledge (p 0.05), there are changes in consumption patterns in type and frequency junk food namely before and after education is provided, there is an influence of education on type junk food  and frequency junk food consumed (p 0,05).Keywords: Knowledge, Junk food consumption, Education
Snack Bars Tepung Kacang Merah (Phaseolus vulgaris L) Sebagai Snack Untuk Mencegah Stunting Ariati, Ni Nengah; Suaib, Hj. Fatmawati; Fanny, Lydia
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 14, No 3 (2025)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v14i3.4233

Abstract

Stunting merupakan permasalahan gizi kronis yang masih menjadi tantangan di Indonesia. Meskipun prevalensinya mengalami penurunan, angka ini masih jauh dari Rencana Pembangunan Jangka Menengah Nasional (RPJMN) 2020-2024 yaitu 14%. Salah satu pendekatan preventif adalah melalui intervensi pangan lokal bergizi tinggi, seperti kacang merah yang kaya protein, zat besi, serat, dan mikronutrien penting lainnya. Penelitian ini bertujuan untuk mengkaji karakteristik mutu subjektif (warna, aroma, rasa, dan tekstur) dan kandungan gizi produk snack bars berbahan dasar tepung kacang merah untuk pencegahan stunting. Metode penelitian yang digunakan adalah eksperimen dengan Rancangan Acak Kelompok (RAK) dengan tiga perlakuan: P1 (100% tepung kacang merah), P2 (75% kacang merah:25% terigu), dan P3 (50% kacang merah:50% terigu). Hasil penelitian menunjukkan bahwa rendemen tepung kacang merah sebesar 83,33%, dan rendemen produk snack bars sebesar 78,95%. Perlakuan terbaik dari formulasi tepung kacang merah pada snack bars adalah P2 yang mengandung 75% tepung kacang merah dan 25% tepung terigu dengan nilai gizi per porsi (30 gram) energi sebesar 137,05 kkal, protein 3,90 gram, lemak 5,53 gram, dan karbohidrat 17,18 gram. Hasil ini menunjukkan bahwa snack bars berbasis kacang merah memiliki potensi sebagai camilan bergizi, praktis, serta dapat menjadi strategi efektif dan berkelanjutan dalam mendukung program percepatan penurunan stunting di Indonesia.
Implementasi Penatalaksanaan Gizi Pada Pasien Anak Dengan Diagnosa Epilepsi General Onset Motorik Tonik Etiologi Cerebral Palsy Tipe Diskinetik Disertai Pem Berat Tipe Marasmus Fase Rehabilitasi di Ruangan Bugenvile RSUP Prof. Dr. I.G.N.G Ngoerah Endriani, Ni Made Dwi; Fanny, Lydia; Hartono, Rudy
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 14, No 3 (2025)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v14i3.4253

Abstract

Epilepsy is defined as a brain disorder characterized by a tendency to cause continuous epileptic seizures with neurobiological, cognitive, psychological, and social consequences (1). The prevalence of epilepsy cases in Indonesia is 8.2 per 1,000 population with an incidence rate of 50 per 100,000 population. It is estimated that there are 1.8 million epilepsy patients who need treatment (2). The purpose of carrying out this case study is to implement diet management for patients with General Epilepsy Motor Onset Tonic Etiology Cerebral Palsy Type Diskinetic Type Accompanied by Weight Loss Type Marasmus Rehabilitation Phase in the Mother and Child VIP Room at RSUP Prof. I.G.N.G Ngoerah. This case study was carried out in the mother and child VIP room of Prof. I.G.N.G Ngoerah on April 8 - April 12, 2025. With a descriptive observational approach through Nutrition Care Process (NCP) including screening, assessment, diagnosis, intervention, monitoring and evaluation. Patients are at high risk of malnutrition with laboratory values related to nutrition not at normal limits and adequate patient intake. The patient was given a nutritional intervention in the form of a child's diet of 2560 kcal liquid food with gradual administration starting from 40% (1024 kcal) on the first day then increasing 55% (1400 kcal) on the second day, 75% (1920 kcal) on the third day and 80% (2048 kcal) on the fourth and fifth day by being given soft food and milk as a distraction. After monitoring and evaluation, there is an increase in intake, laboratory tests related to nutrition, and the patient's physical condition according to the planned target. With the improvement of the patient's condition, continuous monitoring is continued to support the nutritional and clinical recovery of the patient.
Implementasi Proses Asuhan Gizi Terstandar Pada Remaja Dengan Gagal Ginjal Kronik Stadium V, Nefritis Lupus dan Hipertensi di Ruang Gardenia 1 RSUP Prof. DR. I.G.N.G. Ngoerah Sariasih, Ni Nyoman; Hariani, Gusti Ayu Nyoman; Hasikin, Hijrah; -, Nursalim
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 14, No 3 (2025)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v14i3.4252

Abstract

Chronic Kidney Diseases is a global health problem with increasing prevalence, high morbidity, and frequent comorbidities such as malnutrition and hypertension. This case study presents a nutritional care process for a pediatric patient diagnosed with CKD Stage V undergoing regular hemodialysis, lupus nephritis, controlled Stage II hypertension, and mild protein-energy malnutrition. The study was conducted in Gardenia 1 Ward of Prof. Dr. I.G.N.G. Ngoerah General Hospital using an observational and descriptive approach through the Nutrition Care Process (NCP), including screening, comprehensive assessment (anthropometric, biochemical, clinical, and dietary history), diagnosis, intervention, monitoring, and evaluation. The patient was found to be at high risk of malnutrition with inadequate oral intake, disease-related malnutrition, abnormal biochemical markers, and suboptimal dietary habits. Nutritional intervention was provided in the form of a kidney diet, with energy administered gradually: starting at 60% (1281 kcal/day) for the first three days and increasing to 80% (1708 kcal/day) over the next three days. Protein intake (15% of total energy, 80.06 g/day) was also increased gradually from 60% (48.1 g/day) to 80% (64 g/day). Fat comprised 25% of total energy (59.3 g/day), provided in stages from 60% (35.6 g/day) to 80% (47.4 g/day). Carbohydrate intake accounted for 60% of energy (320.3 g/day), gradually increased from 60% (192.2 g/day) to 80% (256.2 g/day). The conclusion showed that patients were at high risk of malnutrition based on the results of nutrition screening using Strong Kids. Through the standardized nutritional care process carried out, there was an increase in food intake during the 6 days of intervention even though it had not reached 100% of the total requirement (RDA). This is influenced by the physical and clinical condition where at the beginning of the intervention there were still complaints of tightness and chest pain, but by the end of the intervention the complaints had disappeared. The results of the laboratory examination showed that the patient's Hb level was still below normal, which was 8.2 g/dL. This is not only influenced by iron (Fe) deficiency but also affected by the pathophysis of chronic kidney diseases, where the deteriorating condition of the kidneys causes disruption of the process of red blood cell formation (erythropoiesis) and shortening the life of erythrocytes due to uremia. Re-education in nutrition significantly improved the patient and family’s understanding and adherence to dietary recommendations. Continued monitoring and outpatient follow-up are essential to support nutritional recovery and clinical stability.  The gradual provision of nutritional interventions and continuous education not only helps meet the nutritional needs of the patient but also strengthens the role of the family in supporting the child's dietary adherence. This case study highlights the importance of integrated services between medical care and nutritional intervention in efforts to holistically improve the quality of life of pediatric CKD (Chronic Kidney Disease) patients.
Pola Konsumsi Sayur Buah Dan Status Gizi Remaja Putri Di SMP Negeri 1 Bangli Widyaswari, Ni Made Jenita; Widarti, DCN, M.Kes, I Gusti Agung Ari; Dewantari, SKM, M.For, Ni Made
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 14, No 3 (2025)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v14i3.3400

Abstract

The results of the 2018 Riskesdas in Bali Province were that 96.5% of the population still did not consume enough vegetables and fruit. This research aims to determine the consumption patterns of fruit and vegetables and the nutritional status of female students at SMP Negeri 1 Bangli. This type of observational research with a cross sectional design, a population of 40 female students was randomly selected. implemented in April 2024. Data was collected using a questionnaire and the SQ-FFQ Form. The results of this study were that some of the samples, namely 67.5% had normal nutritional status, 10.0% had less nutritional status, 10.0% had more nutritional status, 12.5% were obese. The sample's daily consumption pattern of vegetables and fruit is in the sufficient category, namely 55.0% vegetables and 65.0% fruit. The sample consuming vegetables was still in the deficient category with an obese nutritional status of 60.0% and the frequency of vegetable consumption with an obese nutritional status of 66.0% was in the deficient category. Meanwhile, fruit consumption with poor nutritional status is 75.0% in terms of type, quantity and frequency of fruit consumption. It is recommended that female students with normal nutritional status maintain vegetable and fruit consumption patterns, while female students with malnutrition, overnutrition and obesity can pay attention to their vegetable and fruit consumption patterns in order to achieve good nutritional status. Schools are advised to sell snacks made from vegetables and fruit.
Hubungan Sisa Makanan Pasien Berdasarkan Cita Rasa Makanan dan Penampilan Makanan di Rumah Sakit Umum Daerah Bangli Budianingsih, Ni Nengah; Gumala, Ni Made Yuni; Tamam, Badrut
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 14, No 3 (2025)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v14i3.3407

Abstract

According to the 2023 Nutrition Installation Report at Bangli Regional General Hospital, food waste from three meals per day showed staple food (rice/porridge) had 22.4% leftovers, animal-based side dishes 24.5%, plant-based side dishes 29.8%, and vegetables 31%. These results exceed the Minimum Service Standard, which specifies food waste should be ≤20%. The study aims to determine the "Relationship between Patient Food Waste Based on Food Taste and Appearance at Bangli Regional General Hospital." This observational study with a cross-sectional design was conducted from April to May 2024. The sample size was 54, obtained through purposive sampling. Food waste was measured using the Comstock method, while taste and appearance were assessed using a questionnaire. Analysis used the Spearman test. Food waste occurred in 51 staple food samples (94.4%), 34 animal-based side dish samples (63%), 46 plant-based side dish samples (85.2%), 52 vegetable samples (96.3%), and overall food waste in 35 samples (64.8%). Regarding taste, 33 samples (61.1%) rated the food as "not tasty," and for appearance, 28 samples (51.9%) rated it as "appealing." The analysis showed a p-value of 0.000 (p 0.05), indicating a significant relationship between food taste and appearance with food waste.
Efektifitas Penyuluhan Tentang Garam Beryodium Terhadap Peningkatan Pengetahuan dan Konsumsi Garam Beryodium di Desa Perean Kangin Baturiti Kabupaten Tabanan Supini, Ni Wayan; Mataram, I Komang Agusjaya; Nursanyoto, Hertog
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 14, No 3 (2025)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v14i3.2107

Abstract

Peningkatan pengetahuan dan konsumsi garam beryodium dapat dilakukan dengan penyuluhan menggunakan metode ceramah dan demonstrasi. Tujuan dari penelitian ini adalah untuk mengetahui efektifitas penyuluhan terhadap peningkatan pengetahuan dan konsumsi garam beryodium. Jenis penelitian yang digunakan adalah pre exsperimen dengan rancangan one group pre test post test design yang dilaksanakan di Desa Perean Kangin Baturiti Kabupaten Tabanan. Sampel pada penelitian ini adalah seluruh populasi ibu hamil trimester I dan trimester II,  ibu yang mempunyai balita usia 0-24 bulan dengan jumlah  total sebanyak 61 orang. Pengumpulan data identitas sampel dengan metode wawancara mengunakan form, data pengetahuan dikumpulkan dengan kuisioner pre-post test dan data konsumsi garam beryodium diperoleh dengan penimbangan. Uji statistik untuk analisis bivariat menggunakan uji statistik Wilcoxon. Hasil uji statistik menunjukkan terdapat peningkatan pengetahuan dan konsumsi garam beryodium sebelum dan sesudah penyuluhan. Pengetahuan sebelum penyuluhan sebesar 76,16 dan sesudah penyuluhan menjadi 85,13. Konsumsi garam beryodium sebelum penyuluhan sebesar 5,72 g/org/hr dan sesudah penyuluhan  menjadi 6,04 g/org/hr. Melihat terjadinya peningkatan maka dapat disimpulkan bahwa penyuluhan efektif dalam meningkatkan pengetahuan dan konsumsi garam beryodium.
Rasio Tauge Dan Wortel Pada Isi Lumpia Terhadap Mutu Organoleptik Dan Kandungan Gizi Lumpia Mariastuti, Anak Agung Sidhi; Antarini,SST.M.P, Anak Agung Nanak; Padmiari,SKM.M.Kes, Ida Ayu Eka
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 14, No 3 (2025)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v14i3.3386

Abstract

Lumpia merupakan kuliner khas Semarang hasil dari akulturasi budaya kuliner Jawa-Tionghoa. Pada awalnya lumpia Semarang tidak digoreng, sehingga sesuai dengan makna lumpia yaitu kue yang lunak. Kecambah dari kacang hijau dikenal dengan istilah tauge. Tauge memiliki kandungan seratnya yang tinggi sangat penting membantu melancarkan fungsi pencernaan.Penelitian ini bertujuan untuk mengetahui rasio tauge dan wortel terhadap mutu organoleptik dan kandungan gizi pada lumpia.

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