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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 6 Documents
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Search results for , issue "Vol 9, No 1 (2020): Februari 2020" : 6 Documents clear
POLA KONSUMSI FAST FOOD DAN STATUS GIZI SISWA SEKOLAH DASAR DAERAH PERKOTAAN DAN PEDESAAN Kadek Yuni Suarsani; Ni Komang Wiardani; Ni Putu Agustini
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 1 (2020): Februari 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i1.788

Abstract

Fast food is favorite food for elementary school students. This study aims to determine the differences in fast food consumption patterns and nutritional status in students in urban and rural areas. This type of research is cross sectional with 69 samples in urban area students and 46 samples in rural area students. Based on the results of the study that in urban area students the consumption of fast food energy is above the average as many as 33 people (47.8%), while in rural areas students are 21 people (45.7%). The frequency of fast food consumption in urban students is 6-7 times a week as many as 42 people (60.9%), while in rural areas students are 1-2 times a week, as many as 33 people (71.7%). The type of fast food that is most often consumed by urban students is Fried Chicken as many as 23 people (33.3%). Whereas in rural areas students were Sausages of 18 people (39.1%). Nutritional status in urban area students namely obesity amounted to 11 people (15.9%). Whereas in rural areas students are obese nutritional status of 2 people (4.3%). After a difference test using Man Whitney, the study showed that there were significant differences between fast food consumption patterns and nutritional status in urban and rural students. Keywords: Fast Food, Nutritional Status, Students
DESCRIPTION OF VEGETABLE AND FRUIT CONSUMPTION PATTERNS AND LEVELS OF BLOOD GLUCOSE OF DIABETES MELLITUS PATIENTS IN WANGAYA DENPASAR REGIONAL GENERAL HOSPITAL Komang Novia Frilly Permata Sari; Lely Cintari; Gusti Ayu Dewi Kusumayanti
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 1 (2020): Februari 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i1.799

Abstract

Diabetes mellitus is a group of metabolic diseases with characteristics of hyperglycemia that occur due to abnormal insulin secretion, insulin performance or both. Diabetes Mellitus has increased every year. The pattern of consumption of vegetables and fruits is very closely related to blood glucose levels of people with Diabetes Mellitus. This study aims to describe the consumption patterns of vegetables and fruits and blood glucose levels of people with Diabetes Mellitus at the Wangaya Regional General Hospital, Denpasar. This type of research is observational research with cross-sectional design and collaborative techniques. The number of samples studied were 33 samples. From the research that has been done, the sample with less vegetable consumption and normal blood glucose level is 60.61%, the sample with the type of vegetable consumption does not vary by 48.48%, the sample with the frequency of consumption of rare vegetables and normal blood glucose levels is 54, 55%. Samples with less fruit consumption and normal blood glucose levels were 57.58%, samples with different types of fruit consumption and normal blood glucose levels were 60.61%, and samples with frequency of consumption of rare fruits and normal blood glucose levels were 60, 61%. Keywords: Blood glucose levels; pattern of consumption; diabetes mellitus
THE EFFECT OF COMPOSITION OF MOCAF FLOUR AND YELLOW PUMPKIN ON CHARACTERISTICS NUGGET MOCAF YELLOW PUMPKIN Putu Diartamasari Bendri; Anak Agung Nanak Antarini; Ni Nyoman Astika Dewi
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 1 (2020): Februari 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i1.798

Abstract

Pumpkin is an alternative to overcome malnutrition in Indonesia. Pumpkin can be processed into various kinds of processed foods to add nutritional value. Nugget is a processed chicken product that is printed, cooked, made from a mixture of ground chicken meat which is coated with or without the addition of other food ingredients and food additives that are allowed. Comparison of mocaf flour and pumpkin can add nutritional value to nuggets. This study aims to determine organoleptic characteristics including taste, aroma, color, texture, overall acceptance and texture quality on pumpkin mocaf nuggets, to determine the levels of β-carotene to the best pumpkin mocaf nuggets, and calculate the nutrient content produced in 1 portion of the best pumpkin mocaf nuggets. This study uses experimental methods with a type of Randomized Block Design (RBD). There are 5 treatments with a ratio of mocaf flour 85%, 80%, 75%, 70%, 65% and pumpkin 15%, 20%, 25%, 30%, 35%. Based on ANOVA, organoleptic quality nuggets for taste, aroma, and texture have a significant effect, color, overall acceptance and effect on texture quality is not significant. In 100 grams of pumpkin nuggets containing 2129.06 µg or equivalent to 177.41 RE. Nugget with the best characteristic is the ratio of 65% mocaf flour and 35% pumpkin.
The Difference of Prevalence of Using Iodium Salt In Household And Growth of Stature of Students In Beringkit Belayu Village And Batannyuh Village Marga District Tabanan Regency I Gusti Agung Ningrah Jayam Utami; I Made Purnadhibrata; Ni Made Yuni Gumala
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 1 (2020): Februari 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i1.793

Abstract

The use of iodized salt is very important to prevent disruption due to lack ofiodized salt and affect the growth height of students. Beringkit Belayu Village has organized a socialization of the use of iodized salt through distribution at the posyandu every month, while other villages have not yet socialized the use of iodized salt. The aims of this study was to determine the differences of prevalence of using iodium salt in household and growth height of students in Beringkit Belayu Village and Batannyuh village Marga district Tabanan regency. This research is a observasional study with a cross sectional approach and we got the sample total are 65 samples. We used chi square and t-test to analyzed data. Based on the results of the analysis, it is known that: there is a difference in the prevalence of iodized salt use in households in Beringkit Belayu and Batannyuh villages (p = 0.006) and there are no differences in height growth for studets in Beringkit Belayu village and Batannyuh village (p=0.83). Keywords: house hold, students, iodized salt, growth of stature
RELATIONSHIP INITIATION BREAKING IN EARLY AND AGE OF EXTENSION WITH NUTRITIONAL STATUS CHILDREN AGE 6-24 MONTHS IN THE AREA BLAHBATUH II PUSKESMAS WORK GIANYAR Putu Mira Aryanti; I.G.A Ari Widarti; Desak Putu Sukraniti
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 1 (2020): Februari 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i1.773

Abstract

Nutritional status is a measure of success in fulfilling nutrition for children which is indicated by the child's weight and height. Nutritional status is also defined as the health status produced by a balance between nutritional needs and inputs. Indirect factors that influence nutritional status include breastfeeding initiation, and age of weaning. The purpose of this study was to determine the relationship of initiation of early breastfeeding and weaning age with nutritional status of children aged 6-24 months in the work area of the blahbatuh II health center in Gianyar. The type of research conducted was observational with a cross sectional design. The sample size in this study was 99 people. Data collection was carried out interview using questionnaires initiating early breastfeeding, weaning age and sample identity. Data was processed by statistical analysis of Rank Sperman correlation. The results of this study showed that initiating early breastfeeding was (52.2%) with good nutritional status, and children with more nutritional status (2%) whereas those who did not initiate early breastfeeding were (7.1%) with poor nutritional status, and children with good nutritional status of (47.8%). Those who did weaning at 24 months of age were (21.2%) with poor nutritional status, while those who did weaning at ≥ 24 months of age were (76.8%) with good nutritional status, and with more nutritional status (2, 0%). Those who did IMD for weaning age ≥ 24 months were (78.8%) while those who did not have IMD 24 months weaning age were (21.2%). There is a relationship between the initiation of early breastfeeding and the nutritional status of p = 0.001 (p 0.05). There is a relationship between weaning age and nutritional status p = 0.008 (p 0.05). There is a relationship between IMD and weaning age value p = 0.000 (p 0.05).           Keywords: IMD, Age of Weaning, Nutritional Status, Children Aged 6-24 Months  
PENGARUH PELATIHAN TERHADAP KETERAMPILAN KADER POSYANDU DALAM MELAKSANAKAN TUGASNYA DI DESA BATUBULAN KANGIN Ni Kadek Chilia Shilvia; I Ketut Kencana; I Made Suarjana
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 1 (2020): Februari 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i1.787

Abstract

Health development is essentially the implementation of health efforts by the Indonesian people to achieve the ability to live healthy lives for the population in order to realize optimal community health degrees. Posyandu is a form of health service organized by the community with technical support from health workers. The purpose of this study was to assess the skills of Posyandu cadres related to their duties in the Batubulan Kangin Village. This type of research is Quasi Experiment. The population in this study were all posyandu cadres in Batubulan Kangin Village who were still active as cadres. The sample obtained was 45 posyandu cadres. Statistical tests using Wilcoxon. Age characteristics of samples 24-60 years. Distribution after weighing with enough categories was 40 people (88.9%), with good categories as many as 2 people (4.4%) and lacking categories as many as 3 people (6.7%). Distribution after recording with sufficient categories as many as 41 people (91.1%), with less categories as many as 4 people (8.9%). Distribution after counseling with sufficient categories was 29 people (64.4%), with good categories as many as 13 people (28.9%) and lacking categories as many as 3 people (6.7%). The results of the statistical test found that there was an effect of training on weighing skills, recording skills and extension skills.Keywords: Training, Experience, Formal Education

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