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I Putu Suiraoka
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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 5 Documents
 1 
Search results for , issue "Vol 8, No 3 (2019): Agustus 2019" : 5 Documents clear
FOOD SAFETY AND NUTRITIONAL VALUE OF JINGGO RICE IN THE SANUR TOURISM AREA, DENPASAR CITY Ayu Agung Rathmaryanti; Ni Putu Agustini; Dr. Ni Komang Wiardani
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 8, No 3 (2019): Agustus 2019
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v8i3.723

Abstract

Jinggo rice is one of the traditional foods whose processing does’nt yet have special standards. Bad sanitation processing can increase the occurrence of contamination. Beside that, Jinggo rice as the main food must contain complete nutritional value and contribute to sufficient caloric value. The purpose of this studies to know food safety and nutritional value of Jinggo rice in the Sanur Denpasar City, with descriptive research type and cross sectional design. The sample were 10 nasi jinggo that sold by traders in the Sanur. Data obtained by interviews, observations, and laboratory tests. The results of research that 30% of the samples meets the requirements of the Total Plate Numbers. All samples did’nt meet Colifom's requirements, but not contaminated with pathogenic bacteria as E.coli, Salmonella sp, Shigela sp, and Vib cholera. Results of calculation nutritional value and percentage of Jinggo rice calorie donations based on the adequacy of adults according to the RDA are the average energy of jinggo rice 301.43 kcal (14.02%), protein 9.37 grams (16.43%), fat 10,06 grams (16.86%) and carbohydrates 42.54 grams (13.76%). If compared with the standard percentage of nutritional value for main food, one of Jinggo rice does’nt meet the calorie standard. It is hoped that the relevant offices and institutions will provide counseling that sanitation, so that the traders can conduct clean and healthy lifestyle to reduce the occurrence of contamination.Keywords: Jinggo rice, Food safety, Nutritional value
THE LEVEL OF CLIENT SATISFACTION WITH FOOD SERVED AT UPTD BAPELKESMAS DINAS KESEHATAN PROVINSI BALI putu eka ananda kusuma dewi; Ida Ayu Eka Padmiari; Ni Made Yuni Gumala
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 8, No 3 (2019): Agustus 2019
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v8i3.719

Abstract

Satisfaction is a feeling of satisfaction after comparing performance with perceived expectations so that it can determine one aspect of quality in the administration of food. In this study there were 20 aspects of assessment of satisfaction levels. The type of research conducted is an observational study with a cross sectional design. The population of this study were all clients who conducted training at the UPTD BAPELKESMAS Dinas Kesehatan Provinsi Bali and 67 samples in this study were taken by purposive sampling method From 67 samples studied, most of them were satisfied with the food served at the  UPTD BAPELKESMAS Dinas Kesehatan Provinsi Bali with an average satisfaction score of 93% which exceeded the standard of 80%. Based on the quadrant analysis that has been carried out, there are two aspects that are the top priority in the food served at UPTD BAPELKESMAS Dinas Kesehatan Provinsi Bali, namely the aroma of food and the appearance of the food presenter in dressing
THE EFFECT OF THE RATIO OF TOFU AND OYSTER MUSHROOM TO THE CHARACTERISTICS OF OYSTER MUSHROOM NUGGETS Ni Komang Ayu Mirah Utami Dewi; Prof.Dr. I Ketut Suter; Ni Putu Agustini, M.Si
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 8, No 3 (2019): Agustus 2019
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v8i3.718

Abstract

Indonesia is an agricultural country that has abundant natural resources, but greater human resources make natural resources not fully utilized, one of which is white oyster mushrooms (Pleurotus ostreatus) and fresh tofu dregs which are rich in nutrients and their benefits for human body. Therefore, it is necessary to diversify food using local ingredients. The purpose of this study was to study how the ratio of tofu pulp and oyster mushrooms to the characteristics of nuggets, which are made from white oyster mushrooms using tofu dregs. This research was conducted in two ways, namely preliminary research which aims to determine the function and purpose of the study and determine the boundaries and lower limits. Furthermore, the main study aimed to obtain optimal nugget formulations made from white oyster mushrooms using tofu pulp, with a group of ingredients consisting of white oyster mushrooms with 6 settings where P1 100%, P2 90%, P3 80%, P4 70% , P5 60%, P6 50%, involving tofu pulp P1 0%, P2 10%, P3 20%, P4 30%, P5 40%, P6 50%, and other ingredients are fixed variables with salt of 5 grams, pepper 2 grams, 50 gram chicken egg, 20 gram garlic, 50 gram trigu flour, 10 gram cornstarch, 10 gram panir flour. The formula predicted by this program has a protein content of  9,76; fat content 12,25; fiber content 25,76; water content 57,28, ash content 1,19, fiber content 6,92.Keywords: oyster mushrooms, oyster mushroom nuggets, tofu pulp ratio and oyster mushrooms.
HUBUNGAN ASUPAN PROTEIN HEWANI, ZAT BESI DAN ASAM FOLAT DENGAN KADAR HEMOGLOBIN REMAJA PUTRI Ida Bagus Setia Darma; Desak Putu Sukraniti; Gusti Ayu Dewi Kusumayanti
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 8, No 3 (2019): Agustus 2019
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v8i3.703

Abstract

One of the important nutritional problems in Indonesia is iron deficiency anemia which is often suffered mainly by young women. The result of Riskesdas (2013) showed that the prevalence of anemia in Indonesia is 21,7%. The purpose this research is to know the correlation between intake of animal protein, iron and folic acid with hemoglobin levels in young women in SMA Negeri 1 Ubud. This research type is observational with cross sectional design. The target population this research is 365. Samples numbered 76 people taken by multistage random sampling. Data of animal protein, iron, and folic acid collected by interview method using a form food recall 2x24 hour and check the levels of hemoglobin using Hb meter method. Data analysis use Correlation Pearson Product Moment with computerized system. The result of this research showed that the prevalence of anemia in young women in SMA Negeri 1 Ubud is 78,9% with an average hemoglobin levels of 10,8 gr/dl. Over animal protein intake than AKG as much 57 (75,0%) with an average of 34,3 gr. Less iron intake than AKG as much 76 (100,0%) with an average of 6,6 mg. Less folic acid intake than AKG as much 75 (98,7%) with an average of 120,9 mcg. There is significant correlation between the intake of animal protein and iron with hemoglobin levels of young women (p 0,05). There is no significant correlation between the intake of folic acid with hemoglobin levels of young women (p 0,05).Keywords: Animal Protein, Iron, Folic Acid, Hemoglobin
Penyuluhan dengan Media Tiga Dimensi Terhadap Perubahan Pengetahuan, Sikap, Tindakan Konsumsi Buah dan Sayur Liva Rahayu Suprihantini; Desak Putu Sukraniti; A.A.Gde Raka Kayanaya
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 8, No 3 (2019): Agustus 2019
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v8i3.690

Abstract

The prevalence of lack of fruit and vegetable consumption in the age group 10 years in 2013 is 93.5%. The factor causes this is the lack of knowledge about fruits and vegetables. This study aims to determine the effectiveness of counseling with three-dimensional media on changes in fruit and vegetable consumption behavior in MI Tawakkal Denpasar. Type of Quazi Experiment research with the design of one group pre-posttest. The sample is grade 4 and 5 students taken by purposive sampling, as many as 104 students. Data collection is done by interviewing using a questionnaire. The statistical analysis used was the Wilcoxon Test. The results showed that the average knowledge before counseling was 8.28 and after counseling 9.56 with the results of the analysis there was a significant difference between knowledge about fruits and vegetables before and after counseling (p = 0,000). Average attitudes before counseling were 36.19 and after counseling 37.42 with the results of the analysis there were significant differences between attitudes about fruit and vegetables before and after counseling (p = 0,000) Average consumption of fruits and vegetables before counseling 3.28 and after counseling 3.88 with the results of the analysis there was a significant difference between fruit and vegetable consumption measures before and after counseling with three-dimensional media (p = 0,000). In conclusion, counseling with three-dimensional media was effective towards changing knowledge of fruit and vegetable consumption attitudes and actions in MI Tawakkal Denpasar.Keywords: Consumption, Fruit, Vegetables

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