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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 232 Documents
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PERBEDAAN TINGKAT KONSUMSI ZAT GIZI MAKRO, TINGKAT KONSUMSI SERAT, AKTIVITAS FISIK BERDASARKAN KEJADIAN OBESITAS PADA SISWA SEKOLAH DASAR NEGERI 1 UBUD LUH PUTU ARI WINTARIASIH; Ni Made Dewantari; I Wayan Ambartana
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 4 (2020): November 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i4.843

Abstract

PERBEDAAN TINGKAT KONSUMSI ZAT GIZI MAKRO,TINGKAT KONSUMSI SERAT, AKTIVITAS FISIK BERDASARKAN KEJADIAN OBESITAS PADA SISWA SEKOLAH DASAR NEGERI 1 UBUD   ABSTRAK Obesitas adalah ketidakseimbangan jumlah energi yang masuk dengan yang dibutuhkan oleh tubuh. Obesitas disebabkan oleh kurangnya aktivitas fisik, tingginya asupan zat gizi makro dan kurangnya asupan serat. Prevalensi obesitas pada anak sekolah semakin lama menunjukkan kenaikan yang signifikan. Penelitian ini bertujuan untuk mengetahui perbedaan tingkat konsumsi zat gizi makro, tingkat konsumsi serat, aktivitas fisik berdasarkan kejadian obesitas pada siswa Sekolah Dasar Negeri 1 Ubud. Jenis penelitian ini adalah observasional dengan rancangan cross-sectional. Besar sampel sebanyak 94 orang dengan usia 9-12 tahun. Ada perbedaan tingkat konsumsi zat gizi makro (energi, protein, lemak, karbohidrat) berdasarkan kejadian obesitas (p0.05). Tidak ada perbedaan tingkat konsumsi serat dengan kejadian obesitas (p0.05). Ada perbedaan aktivitas fisik dengan kejadian obesitas (p0.05). Kata Kunci : Zat Gizi makro, serat, aktivitas fisik, obesitas DIFFERENCE OF MACRO NUTRITIONAL CONSUMPTION LEVELS,FIBER CONSUMPTION LEVELED, PHYSICAL ACTIVITIESBASED ON OBESITY EVENTS IN SEKOLAH DASAR NEGERI 1 UBUD   ABSTRACT Obesity was an imbalance in the amount of energy entering with what was needed by the body.  Obesity was caused by lack of physical activity, high macro nutrient intake and lack of fiber intake.  The prevalence of obesity in school children shows a significant increase.  This studied aims to determine the differences in the leveled of macro nutrient consumption, fiber consumption leveled, physical activity based on the incidence of obesity in students of Sekolah Dasar Negeri 1 Ubud.  This typed of researched was observational with a cross-sectional design.  The sample size was 94 people aged 9-12 years.  There were differences in the leveled of consumption of macro nutrients (energy, protein, fat, carbohydrates) based on the incidence of obesity (p 0. 05).  There was no difference in the leveled of fiber consumption with the incidence of obesity     (p 0. 05).  There were differences in physical activity with the incidence of obesity (p 0. 05) Keywords: substances of macro nutrition, fiber, physical activity, obesity
HUBUNGAN KEBIASAAN SARAPAN, POLA KONSUMSI FAST FOOD DENGAN STATUS GIZI REMAJA SMAN 1 TAMPAKSIRING I Komang Bagus Saniartha; I Komang Agusjaya Mataram; I Made Suarjana
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 10, No 2 (2021)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v10i2.1132

Abstract

The central obesity prevalence in Bali is 36% higher than the national prevalence in 2018. The highest prevalence of central obesity at the center of Tampaksiring with 28.87% in Gianyar. This research aims to determine the relationship between breakfast habits and fast food consumption patterns and quantity with the adolescent nutritional status in State High School 1 Tampaksiring, Gianyar regency. The type of observational research with cross-sectional design with a population number of 597 people and a sample amount of 65 people. Breakfast habits areobtained with questionnaires. Fast food consumption pattern obtained by interview method with form SQ-FFQ and form Recall 1x24 hours. Adolescent nutritional status data is determined by referring to the Z-score by doing height measurement and weighing weight. Further collected Data is processed using computer software to determine whether there is a relationship between variables. Samples have good breakfast habits with a score of 80 (20%). Samples consume fast food type that has a type of less or 12 types of fast food (66.2%). Samples often consume fast food with a frequency of 3-6x/week (38.5%). Sample with fast food amount with high consumption fast food day (80%). Samples have a normal adolescent nutritional status (83.08%). Based on the results of data analysis using a statistical test the Pearson correlation is known that there is no significant relationship (r=0,104, p=0,408) between breakfast habits and adolescent nutritional status. There is no significant relationship (r= 0,041, p=0,745) between the consumption patterns of fast food and the adolescent nutritional status. The conclusion of the research is no relationship between breakfast habits and adolescent nutritional status and than no relationship between the fast food consumption pattern and the adolescent nutritional status. Keywords: Adolescent Nutritional Status , Breakfast Habits, Consumption Patterns Fast Food
HUBUNGAN STATUS GIZI DENGAN TEKANAN DARAH DAN KADAR HEMOGLOBIN PADA SISWA SMP DI KOTA DENPASAR Nia Ainiyah; I Putu Suiraoka; G.A. Dewi Kusumayanti
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 8, No 4 (2019): November 2019
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v8i4.751

Abstract

Over nutrition or obesity can have an impact on increasing blood pressure through a mechanism of increasing leptin levels, insulin resistance, increased levels of free fatty acids, and activation of the renin-angiotensin-aldosterone system. This study aims to determine the relationship of nutritional status with blood pressure (systolic and diastolic) and hemoglobin levels in middle school students in Denpasar City. This type of research is observational analytic using a cross-sectional design. The sample is 72 people. Data collected by anthropometric measurements, blood pressure measurements and checking hemoglobin levels. Data analysis uses Pearson product moment correlation test. The results showed that there was a significant relationship between nutritional status and systolic blood pressure (p = 0.047), there was no significant relationship to nutritional status with diastolic blood pressure and hemoglobin levels with values (p = 0.091) and (p = 0.185).Keywords: nutritional status, blood pressure, hemoglobin, children
CARBOHYDRATE CONSUMPTION LUNCH, CENTRAL OBESITY AND BLOOD GLUCOSE LEVELS IN LABOUR AT INAYA HOTEL PUTRI BALI, BADUNG Kadek Wulan Dwi Kusuma; Pande Putu Sri Sugiani; Lely Cintari
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 4 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i4.1283

Abstract

Carbohydrate consumption in the workforce will indirectly affect the nutritional status and blood glucose levels of the workforce. If someone is over consuming carbohydrates accompanied by a lack of physical activity carried out will cause central obesity. The purpose of the study was to obtain carbohydrate lunch consumption, nutritional status and blood glucose levels in the workforce at the Inaya Putri Bali Hotel, Badung. The population of this research is the back office workforce with a large sample size of 48 samples. Data collected in May 2019 using the cross sectional method by performing a recall 1 times 24 hours for workers. Data taken consists of 2 data, namely primary data and secondary data, analyzed using cross tables accompanied by narration. the results of study carbohydrate consumption in the sample of the majority of the samples were in the less category. While the nutritional status of the sample is obtained, some samples have more nutritional status based on waist circumference. Blood glucose levels in the sample showed that most of the samples had blood glucose levels in the uncertain DM category with a range of 90 - 199 mg / dl. Therefore it is expected to set the standard of food portions on labor to prevent central obesity.
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
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.
CARBOHYDRATES CONSUMPTION, PHYSICAL ACTIVITY WITH BLOOD GLUCOSE LEVELS IN ELDERLY PEOPLE AT BERABAN VILLAGE TABANAN Pande Putu Dian Pratiwi; I Wayan Ambartana; Ni Made Dewantari
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 8, No 2 (2019): Mei 2019
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v8i2.675

Abstract

Diabetes mellitus is one of the degenerative diseases whose sufferers continue to increase every year. One characteristic of Diabetes Mellitus is an increase in blood glucose beyond normal. Several factors can affect the increase in blood glucose, such as : age, genetic, physical activity and consumption of carbohydrate. The purpose of this research is to find the relation between level consumption of carbohydrates and physical activity with blood glucose levels the elderly at Beraban Village, Tabanan. The kind of research is observational by cross-sectional design.  The amounts of sample are 91 people. Data of carbohydrate consumption levels were collected by the 2 X 24-hour record method, data of physical activity were collected by through interviews using physical activity forms, data of blood glucose levels were collected by taking blood using the Easy Touch GCU tool. Data was processed by Spearman Rank Correlation statistical analysis. Result of this research indicates that 60,4% of sample having less carbohydrate consumption, 63,7% having very mild physical activity and 92,3% having normal blood glucose levels. There is no correlation between the level consumption of carbohydrate and blood glucose levels (p 0,05). There was no correlation between physical activity and blood glucose levels (p 0,05).Keywords: Consumption of Carbohydrates, Physical Activity, Blood Glucose.
POLA KONSUMSI PROTEIN DAN KADAR ASAM URAT PADA PENARI KECAK SAHADEWA BARONG DAN KERIS DANCE Anak_Agung Made Kartika_Dewi; Gusti_Ayu Dewi Kusumayanti; Pande_Putu Sri Sugiani
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 1 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i1.1170

Abstract

National prevalence for joint disease is 30.3% (based on diagnosis by health professionals and symptoms). The purpose of this study was to determine the pattern of protein consumption and uric acid levels in kecak dancers in Sahadewa Barong and Kris Dance. This type of research is observational research with cross sectional approach. Data on protein consumption was collected by the SQ-FFQ method, while the measurement of uric acid levels was carried out using a multi-parameter check tool. The data that has been collected is then made into a cross table.The results of data from 47 samples seen from the pattern of protein consumption most of the samples had consumed 2 types of protein (95.74%), in terms of the amount of protein consumed, most of the samples still consumed less protein than needed (82.98%) and in terms of the frequency of most samples often consuming protein (59.57%). The results of the cross tabulation analysis found that most of the samples had normal uric acid levels (80.85%). Most of the samples that consumed more protein than needed had high uric acid levels (55.56%). It is expected that kecad sahadewa barong dancers and kris dances pay more attention to the amount, type and frequency of protein intake. Keywords: protein consumption, uric acid levels
POLA MAKAN DAN STATUS GIZI REMAJA DI DESA ADAT BUNGAYA KABUPATEN KARANGASEM Ni Kadek Dwi Laras Genarsih; I Komang Agusjaya Mataram; I Ketut Kencana
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 10, No 4 (2021)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v10i4.1154

Abstract

Nutrition is one of the most important factors and major development determinants of teenager growth, as in adolescence, the hormonal changes that cause the rapid growth of other phases in life except the first year of life. This research aimed to investigate the dietary habit and teenager's nutritional status at Bungaya Traditional Village, Karangasem Regency. This research method used cross sectional method. The samples of research were 41 teenager with an age range of 13-18 years old who are living at Dusun Beji in Bungaya Village, Karangasem Regency. Dietary habbit was umeasured by the Food Recall 1x24 hours and nutritional status of BMI. Data analysis describe according to the purpose. The results showed as much of 41 total samples of 34 samples (82.9%) had dietary habit in the good diet pattern categories with a tendency to have a normal nutritional status were 20 people (58.8%) of the total sample with a good diet habbt. Obeses was 7 samples (20.6%), overweight was 6 samples (17.6%) and thinness was 1 sample (2.9%). While the sample with enough dietary habbit as many as 7 people consisted of 5 samples (71.4%) with normlal nutritional status and 2 samples (28.6% ) of the total sampelts with enough dietary habbit included in thinness. Food frequency, type and amount of food will affect food intake which will have an impact on nutritional status. Then there needs to be improvements in food consumption both in quantity and quality and variety of food menus. Meal frequency, type and amount of food would affect food intake that have an impact on nutritional status. So it needed for improvements in dietary habit both in quantity and quality and variety of the food menu.Keywords             : Dietary habbit, Nutritional status, Teenagers
KONTRIBUSI ENERGI SOFT DRINK TERHADAP KONSUMSI ENERGI DAN STATUS GIZI SISWA SMP NEGERI 3 SUKAWATI Kadek Mely Purwanti; I Made Purnadhibrata; I Putu Suiraoka
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 10, No 4 (2021)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v10i4.1157

Abstract

In a community a soft drink has become a daily drink, especially among adolescents and children are now consuming carbonated drinks. These lifestyle changes result in changes in diet that refer to high-calorie diets, especially soft drinks which have an impact on increasing obesity. The general objective of this study was to determine the Soft Drink Energy Contribution to Energy Consumption and Nutritional Status of Students in SMP Negeri 3 Sukawati. This type of research is observational type research with cross sectional approach. The population in this study was 83 students. While the sample of part of the population with criteria, class VII and VIII at SMP Negeri 3 Sukawati who are registered as students and class VII and VIII students in the 2019/2020 academic year who are active in attending lessons at SMP Negeri 3 Sukawati, were present at the time of research and were willing to be a sample by filling out informed consent (a statement is willing to be a sample). Based on the calculation of the sample formula in this study there were 35 people. The results in this study are the contribution to energy consumption by 11.50% while soft drink energy consumption based on nutritional status in the high categories of obesity (42.9%) and over nutrition (22.2%) compared to good nutritional status (0%).Keywords: Soft Drinks, Teenagers, Obesity

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