cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
I Putu Suiraoka
Contact Email
suiraoka@gmail.com
Phone
-
Journal Mail Official
aditya.pramana.85@gmail.com
Editorial Address
Kampus Jurusan Gizi Poltekkes Kemenkes Denpasar Jl. Gemitir No. 72 Denpasar Timur, 80237
Location
Kota denpasar,
Bali
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 7 Documents
 1 
Search results for , issue "Vol 9, No 3 (2020): Agustus 2020" : 7 Documents clear
DESCRIPTION OF FOOD CONSUMPTION PATTERNS AND ANEMIA STATUS OF FEMALE STUDENT IN SMA NEGERI 1 KEDIRI,TABANAN Ni Made Silya Niti Laksmi; I Made Suarjana; Desak Putu Sukraniti
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 3 (2020): Agustus 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i3.824

Abstract

Anemia is a state of hemoglobin (Hb) in the blood lower than the normal value for groups of people according to age and sex. Nutritional anemia can be caused by a lack of nutrients that play a role in the formation of hemoglobin namely iron, protein, vitamin C. Based on Basic Health Research data (Riskesdas, 2013) there are 21.7% of the population with hemoglobin levels that are less than normal with a proportion of 20, 6% in urban areas and 22.8% in rural areas and 18.4% in males and 23.9% in females. The type of research is observational research with cross sectional design. This research was conducted at Kediri Tabanan 1 Public High School in February-May 2019 by searching for samples of 46 samples. The types of data collected include primary data on sample identity and secondary data, namely consumption patterns using the SQ-FFQ form. This study aims to describe the consumption patterns and anemia status female students Kediri 1 Public High School, Tabanan. Anemic status was based on the type of female food which was not as varied as 41.30% and varied 58.70%, anemia status based on the amount of protein consumption was less as much as 34.79% and good 65.21%, anemia status based on the amount of iron consumption less as much as 73.92% and good 26.08%, anemia status based on the amount of vitamin C consumption less as much as 53.65% and good 54.35%, anemia status based on frequency of use of female food ingredients in the category often as much as 73.91% and rarely 26.09%.Keywords: Consumption pattern, anemia, adolescence 
DESCRIPTION OF THE FOOD WASTE OF HOSPITALIZATION PATIENTS BASED ON PATIENT CHARACTERISTICS IN THE REGIONAL GENERAL HOSPITAL SANJIWANI GIANYAR Ni Nyoman Suriyantini; Ni Made Yuni Gumala; Ida Ayu Eka Padmiari
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 3 (2020): Agustus 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i3.819

Abstract

The food waste is the volume or percentage of food that is not consumed and discarded as garbage. Food waste are one of the simple indicators used to evaluate the success of hospital nutrition services. The purpose of this study is to describe of the food waste of hospitalization patients based on patient characteristics in the Regional General Hospital Sanjiwani Gianyar.The type of research used was observational with a cross-sectional study design, and samples were taken by purposive sampling which was 54 samples. The types of data collected are data on sample characteristics with interview methods using identity forms, food waste data with weighing methods, while hospital overview data, general description of nutrition installations, number of patients hospitalized, and number of nutritionists and waiters are obtained by recording through medical record books or notes related to data needed. Data analysis uses frequency distribution tables and cross tables which will then be described descriptively. The results of this study indicate that the high food waste in the age group 50-64 years 66,7%, male sex 52,4%, with elementary education 81,8%, employment as a private employee 53,8%, with a type of pregnancy complication disease 100%.Keywords: food waste, characteristics, hospital
DESCRIPTION OF KNOWLEDGE LEVEL AND COMPLIANCE OF CALCIUM TABLET CONSUMPTION IN PREGNANT MOMS IN MIDWIFERY POLICLINIC RSD MANGUSADA BADUNG REGENCY Ida Ayu Cendana Putri; I Gusti Agung Ari Widarti; Ni Made Yuni Gumala
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 3 (2020): Agustus 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i3.814

Abstract

Pregnant women need more nutrients than when they are not pregnant. This is caused by nutrients that are consumed for the mother and fetus. Lack of calcium intake during pregnancy can affect growth in the fetus. The purpose of the study was to obtain an overview of the level of knowledge and compliance with consumption of calcium tablets in pregnant women at the Midwifery Polyclinic at RSD Mangusada, Badung Regency. The population in this study were pregnant women who had their gynecology checked in the obstetric clinic. The sample size obtained was 43 samples with the sampling method using a purposive sampling technique where the samples taken were pregnant women with the second and third trimesters. Data collected in May 2019 include primary data and secondary data with observational type and cross sectional design. In this study, the results of the knowledge of pregnant women regarding calcium with enough categories were 24 pregnant women (55.8%), less categories as many as 5 pregnant women (11.6%), and good categories as many as 14 pregnant women (32.6%). While obedient pregnant women consumed calcium tablets as many as 42 pregnant women (97.67%) and those who did not comply with calcium tablets as many as 1 pregnant women (2.33%). These results indicate that the level of knowledge of pregnant women about calcium is still in the less category with the number of 5 pregnant women (11.6%) caused by a lack of knowledge of pregnant women about calcium. Therefore, it is expected that health workers will provide information about the benefits of the importance of taking calcium tablets during pregnancy so that pregnant women are more aware and obedient in taking calcium tablets as recommended. Keywords: Knowledge Level, Compliance Level, Calcium Tablet
THE STUDY OF MAKING GUAVA SLICED JAM (Psidium guajava Linn) Ni Pande Made Lidya Paramesti; I Gusti Putu Sudita Puryana; Ni Putu Agustini
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 3 (2020): Agustus 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i3.815

Abstract

Guava (Psidium guajava Linn) is tropical plant contains vitamins, mineral, fiber, and antioxidant. The 100 grams in red fruit guava vitamin c as many as 87 mg. Guava can be consumed by directly as well as processed into juice, jam, jelly, candied fruit dry, and new innovation slice jam. Slice jam is a modification jam product which was originally packaged in a jar into a compact and plastic slice. The principle of making jam is heating a mixture of crushed fruit, pectin or thickener, sugar, and acid. Pectin functions to thicken jam. The ideal amount of pectin for gel formation in jams ranges from 0,75 – 1,5%. The purpose of this study was to determine the right pectin concentration in order to obtain the appropriate characteristics in the manufacture of guava slice jam. The study design used was a Randomized Block Design (RBD) with four treatments and three replications so as to get 12 trials. With differences in concentrations of pectin 0,75%, 0,90%, 1%, and 1,5%. The parameters observed were organoleptic quality, vitamin C levels, and antioxidant capacity. Data were analyzed using analysis of variance, if there was an influence then continued the Smallest Significant Difference Test (LSD). The results showed that the most preferred product as a whole was slice jam with a pectin concentration of 1%. Based on the results of the objective quality analysis of guava jam produced, the levels of vitamin C were 31,7690 mg/100 grams, the antioxidant capacity was 283,34 mg/L GAEAC.Keywords: guava, slice jam, organoleptic, vitamin c, antioxidant
FOOD SAFETY REVIEWED FROM THE QUALITY OF MICROBA ON PORK SATAY IN THE TOURISM AREA SANUR DENPASAR CITY ade jihan maeda bleszynsky; Ni Putu Agustini; Anak Agung Nanak Antarini
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 3 (2020): Agustus 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i3.838

Abstract

Pork satay is a traditional Balinese food that is more in demand by local tourists or more in need of security assistance. The purpose of this study was to study the safety of pork satay in terms of microbial quality and food safety scores sold in the Sanur Beach area of Denpasar City. The type of research used is observative and uses microbial quantitative analysis. The research method used is the TPC test. TPC testing is to find out the total number of microbes contained in a product. Based on microbial test results from the number of samples obtained there were no samples that exceeded the total microbial limit of 1 x 104 CFU/g. based on coliform test in pork satay sample samples found 2 samples containing coliform exceeding 3 CFU/g but no contamination of pathogenic bacteria such as E. coli, Salmonella sp, Shigella sp and Vibrio cholera. Based on the food safety score (SKP) from the sample sample shows that the food safety score is still in the vulnerable range, but it is still safe to consume. Total microbes and bacterial contaminants show that food is still safe for consumption.
CHILDREN'S NUTRITIONAL STATUS OF 6-24 MONTHS BASED ON MOTHER KNOWLEDGE ABOUT THE FIRST 1000 DAYS OF LIFE IN SABA VILLAGE Ni Kadek Mila Utami Dewi; I Gusti Agung Ari Widarti; Pande Putu Sri Sugiani
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 3 (2020): Agustus 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i3.820

Abstract

The first thousand days of life are 270 days (nine months) in the womb plus the first 730 days (two years) of a child's life. The first 1000 days of life are very sensitive in optimizing children's growth and determining the quality of their lives in the future. The purpose of this study was to find out the nutritional status of the body based on the level of knowledge of mothers about the first 1000 days of life in Saba Village, Blahbatuh Sub-District, Gianyar. This was an observational study with a cross sectional design with a total sample of 64 people. The sampling technique is the multi stage random sampling method. The type of data collected includes data: sample and respondent identity, body weight, mother's level of knowledge about the first 1000 days of life. Data was collected by interview method and weight assessment. Data analysis uses cross tables and described descriptively. From the results of the study, good nutritional status was 90.6%, over nutritional status was 7.8%, poor nutritional status was 1.6%, and lack of nutritional status was not found. The level of knowledge of mothers in the good category was 70.3%, quite 28.1%, less 1.6%. Mothers have a good level of knowledge of good nutritional status 91.1%, more nutritional status 6.7%, poor nutritional status 2.2%. Mothers who have enough knowledge with good nutritional status 88.9%, nutritional status over 11.1%. Mother of baduta who has less knowledge with good nutritional status 100.0%.Keywords: Nutritional Status, Knowledge Level, First 1000 Days of Life
STUDY OF MAKING BLACK RICE COOKIES Ni Luh Gede Sri Artini; Ni Putu Agustini; Ni Nyoman Astika Dewi
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 3 (2020): Agustus 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i3.816

Abstract

Black Rice is one of the rice which is high in anthocyanin and fiber levels. Black rice can be processed into various kinds of processed foods to add nutritional value. Cookies are processed and cooked flour products made from a mixture of margarine, eggs and milk powder with or without the addition of other food ingredients and food ingredients that are allowed. The substitution of wheat flour with black rice flour can add to the nutritional value of cookies. This study aims to determine organoleptic characteristics including taste, aroma, color, texture, overall acceptance and taste quality and texture quality in black rice cookies, to determine the best anthocyanin level for black rice cookies, and calculate the nutrient content produced in 1 portion the best black rice cookies. This study uses experimental methods with a type of Randomized Block Design (RBD). There are 4 treatments with substitution of wheat flour 90%, 85%, 80%, 75% and black rice flour 10%, 15%, 20%, 25%. Based on the results of the Variety Investigation Test, black rice cookies which are substituted with 90% wheat flour with 10% black rice flour with taste characteristics, aroma, color, texture, overall acceptance and taste quality and texture quality have a significant effect. In 100 grams of black rice cookies containing anthocyanin at 0.0762 mg / 100g.   Keywords: Black rice, cookies, anthocyanin.

Page 1 of 1 | Total Record : 7

 1 

Filter by Year

2020 2020


Reset
Filter By Issues
All Issue Vol 14, No 4 (2025) Vol 14, No 3 (2025) Vol 14, No 2 (2025) Vol 14, No 1 (2025) Vol 13, No 4 (2024) Vol 13, No 3 (2024) Vol 13, No 2 (2024) Vol 13, No 1 (2024) Vol 12, No 4 (2023) Vol 12, No 3 (2023) Vol 12, No 2 (2023) Vol 12, No 1 (2023) Vol 11, No 4 (2022) Vol 11, No 3 (2022) Vol 11, No 2 (2022) Vol 11, No 1 (2022) Vol 10, No 4 (2021) Vol 10, No 3 (2021) Vol 10, No 2 (2021) Vol 10, No 1 (2021) Vol 9, No 4 (2020): November 2020 Vol 9, No 3 (2020): Agustus 2020 Vol 9, No 2 (2020): Mei 2020 Vol 9, No 1 (2020): Februari 2020 Vol 8, No 4 (2019): November 2019 Vol 8, No 3 (2019): Agustus 2019 Vol 8, No 2 (2019): Mei 2019 Vol 8, No 1 (2019): Februari 2019 Vol 7, No 4 (2018): November 2018 Vol 7, No 3 (2018): Agustus 2018 Vol 7, No 2 (2018): Mei 2018 Vol 7, No 2 (2018): Mei 2018 Vol 7, No 1 (2018): Februari 2018 More Issue