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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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Hubungan Sarapan Pagi Dengan Status Gizi dan Hasil Belajar Pada Murid SD Negeri No. 5 Tonja Denpasar Utara Provinsi Bali Ida Ayu Gede Dwi Laksmi Dewi; I Komang Agusjaya; I Made Rodja Suantara
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 8, No 1 (2019): Februari 2019
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v8i1.384

Abstract

Based on Basic Health Research (2010), there are 35.000 school-age children, around 26,1% have breakfast just with mineral water and 44,6% get energy income less than 26,1% of nutritional needs in a day. The purpose of this research is to know the relation between breakfast with nutrition status and learning results of students in Primary School No. 5 Tonja North Denpasar. The type of the research is observational research with a crossectional design, with a total sample are 63 people. breakfast consumption data was collected using recall methods, and Nutrition status data based on indicators (IMT/U) was collected using the recording method of learning results from each student. Data processed by statistic analysis Korelasi Pearson. The result of the research shows that the average breakfast type is 2 types, for example, bread and milk. The type of breakfast that is mostly consumed are 2 types with the minus category that 28 samples (44,4%), energy consumption level 28 samples (44,4%) normal category, and protein consumption level 30 sample (47,6%) normal category. Normal nutritional status 45 samples (71.4%), lean 1 sample (1.6%), grease 7 samples (11.1%), obesity 10 samples (15.9%). The average learning result is enough for category 51 samples (81,0%). There is no relationship between breakfast with nutritional status and learning outcomes (p 0.05).Keywords: Breakfast, Energy and Protein Consumption, Nutritional Status, Learning Outcomes
Pengaruh Penambahan Labu Kuning (Cucurbita Moschata) Terhadap Organoleptik, Kapasitas Antioksidan, Nilai Gizi Mie Basah Anak Agung Ayu Eka Laksmi Dewi; Anak Agung Nanak Antarini; I Gusti Putu Sudita Puryana
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 10, No 3 (2021)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v10i3.1140

Abstract

Pumpkin is a food that is rich in Vitamins A and C, minerals, carbohydrates and antioxidants. This pumpkin also contains beta carotene which is quite high (180 SI / g). The aims of this study to determine the effect of adding pumpkin to flour on organoleptic quality, antioxidant capacity and nutrition value of wet noodles. This study uses an experimental research method with the type of RAK which consists of five pumpkin addition treatments namely 10%, 20%, 30%, 40%, 50%. The data was analyzed using ANOVA by using BNT advanced test. The results showed that the addition of pumpkin with white flour significantly affected organoleptic quality which included color, texture, taste, overall acceptance, color quality, texture quality, protein content, carbohydrate content, fat content, water content, ash content and capacity antioxidant but the aroma has no real effect on wet noodles. The best treatment of this study was P3 (30% addition by weight of wheat flour) with characteristics of color quality 1.33 (slightly yellow), texture quality 3.20 (springy), color 3.33 (like), texture 3.21 (likes), aroma 3.41 (likes), taste 3.58 (likes) and overall reception 3.50 (likes) with protein content 6.81% bb, carbohydrate content 23.25% bb, fat content 4.84 % bb, 64.35% moisture content, ash content 0.75% bb and antioxidant capacity 0.75 mg / L GAEAC.Keywords: Wet Noodles, Pumpkin, Antioxidant Capacity, Nutrition Value
VEGETABLE AND FRUIT CONSUMPTION PATTERNS, SPORTS ACTIVITIES AND PHYSICAL FITNESS LEVELS OF STUDENTS IN SMP NEGERI 3 MENGWI SUB-DISTRICT MENGWI DISTRICTS BADUNG Fransiska Kadek Desi Asri; I Wayan Ambartana; I Made Suarjana
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 2 (2020): Mei 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i2.804

Abstract

In Bali, lack of fruit and vegetable consumption in adolescents reaches 97,5%. This study aims to determine the pattern of vegetable and fruit consumption, sports activities and the level of fitness of students in SMP Negeri 3. This research was conducted at Mengwi Badung State Middle School 3 in May 2019. This type of research was observational with a cross sectional design, the population in this study were all eighth grade students. The number of samples is 88 samples. Data on physical fitness levels were collected by carrying out two fitness tests namely a 50 meter fast run and 60 seconds sit-ups. The consumption pattern data is collected by conducting interviews using the SQ-FFQ form. Sports activity data was collected by filling out questionnaires directly by the sample. The results of this study are known to be the majority of the sample (77.3%) including the type of consumption of less vegetables, the frequency of sample vegetable consumption was mostly (38.6%) less, and the amount of consumption of vegetable samples (100%) is less. Most types of fruit consumption (84.1%) are sufficient, the frequency of sample fruit consumption was mostly (51.1%) good, and the amount of consumption of sample fruit was mostly (76.1%) less. The sample sports activities were mostly (52.3%) moderate. The sample physical fitness level was mostly (81.8%) good. There was no trend between the type, frequency, and amount of vegetable consumption with physical fitness. There was no tendency between the type, frequency, and amount of fruit consumption with physical fitness. There is a tendency between sports activities with physical fitness levels.Keywords: Vegetable Consumption, Fruit, Sports Activities, Physical Fitness
The Correlation Fiber Intake, Obesity Status With Hypertension Patients Pressure At Tabanan III Health Center Putu Della Ayu Wirayani; Lely Cintari; Ni Komang Wiardani
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.v8i2.676

Abstract

Hypertension is increase in systolic blood pressure of more than 140 mmHg and diastolic blood pressure of more than 90 mmHg. Hypertension results in complications such as stroke, heart weakness, coronary heart disease, kidney disorders and others. The triggers for hypertension are distinguished from being non-controlled such as family history, gender, and age. Factors that can be controlled such as obesity, lack of physical activity, smoking behavior, consumption patterns of foods containing sodium and saturated fat. The purpose of this study is to analyze the relationship between fiber intake and obesity status with blood pressure of hypertensive patients in Tabanan III Health Center. This type of research was observational with a cross-sectional research design. The sample in this study was 41 people. Data collection uses identity forms, 24-hour recall method, weight and height measurements, and blood pressure measurements. Data was processed by statistical analysis of Spearman Rank Correlation. The results showed that 36 samples (87.8%) did not consume fiber as recommended, 17 samples (41.5%) were classified as obesity grade 1 and 30 samples (73.2%) grade I hypertension. There was no correlation between fiber intake and blood pressure. p value = 0.49 (p 0.05). There is no correlation between obesity status and blood pressure, p = 0.51 (p 0.05). Keywords: blood pressure level, fiber intake, obesity status, and hypertension
THE LEVEL OF MACRO NUTRIENT INTAKE AND NUTRITIONT STATUS OF LABOR IN SUN ISLAND HOTEL AND SPA KUTA Ni Luh Bunita Shelayanti; Ni Made Yuni Gumala; Ketut Lilik Arwati
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.v10i2.865

Abstract

Nutritional status is the end result of the balance between food intake the body (nutrient input) with the body's needs (nutrient output) of these nutrients. Macro nutrient is the largest component of the composition of the diet and serves to supply energy and essential nutrients. The purpose of this study was to determine the level of macro nutrient intake and nutritional status of workers at Sun Island Hotel and Spa Kuta. This study were observational with a cross sectional design. The total sample of this study was 32 samples. Nutritional status data is taken by measuring height and weighing the body. The level of energy consumption and macro nutrients is obtained by performing a 2 x 24 hour recall. As many as 17 samples (53.12%) with normal nutritional status, as many as 4 samples (12.5%) were obese nutritional status, and 11 samples (34.37%) were very fat nutritional status. The level of energy consumption deficit with normal nutritional status was 13 samples (76,47%), the level of consumption of protein deficits with normal nutritional status was 16 samples (94.12%), the level of fat deficit consumption with normal nutritional status was 9 samples (52,94%), and carbohydrate consumption deficits with normal nutritional status were 13 samples (76.47%). 
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
KEAMANAN PANGAN KANTIN SEKOLAH BERDASARKAN SKOR KEAMANAN PANGAN ( SKP ) DI DESA PENYARINGAN, KECAMATAN MENDOYO Ni Putu Wini Diah Pradnyani; Ida Ayu Eka Padmiari; Ni Made Yuni Gumala
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.v11i1.1176

Abstract

Food delivery is an activity of providing diverse food and meeting the safety, quality and nutrition requirements for public consumption. School canteen is a place of school where all school residents can buy snacks, both in the form of ready meals and processed foods. The purpose of this study was to determine the School Canteen Food Safety Based on the Food Safety Score (SKP) in Penyaringan Village, Mendoyo District, Jembrana Regency. Food safety is an effort to prevent the possibility of biological, chemical and other contaminants, which disturb, harm and endanger human health. Food safety score (SKP) is a score or value that illustrates the feasibility of food for consumption. The research variable is the Food Safety Score (SKP) which consists of 4 components, namely the Selection and Storage of Food Materials (PPB), Cooking Hygiene (HGP), Food Processing (PBM), Food Distribution (DPM). This study was an observational study with a cross-sectional approach in a school canteen in Penyaringan Village, Mendoyo District, Jembrana District in November 2019. The population in this study was elementary, junior and senior high school canteens in the Penyaringan Village area, Mendoyo District, Jembrana Regency amounts to 13 Canteens. Respondent identity data obtained through interviews using the form of identity and food safety score is done by direct observation using the food safety score assessment form. Data were analyzed descriptively from food safety scores (SKP). Based on the results of the interpretation of the Food Safety Score (SKP) it can be seen that as many as 30.8% school canteens are included in the medium category with the results of the interpretation of the Food Safety Score (SKP) values of 93.43% - 95.57% and  69.20% the school canteen is included in the vulnerable category, but it is safe to consume with its interpretation of the Food Safety Score (SKP) of 77.37% - 86.29%. To maintain the quality and cleanliness of food in the school canteen, canteen guards should always maintain hygiene and occupational health. The most characteristics of canteen guards in the age group of 46 - 55 years is 50%, while the most selling time is 11-20 years, namely 55.6%. The average food safety score (SKP) obtained is 0.8525 (85.25%). Included in the category of food safety are vulnerable, but safe for consumption.Keywords: school canteen, hygiene, and food safety score (SKP)
PERBEDAAN TINGKAT PENGETAHUAN IBU TENTANG GAKI DAN STATUS GIZI ANAK USIA 24- 59 BULAN DI DESA BERINGKIT DAN DESA BATANNYUH Ni luh Dewi Sundari; I Made Purnadhibrata; I Gusti Putu Sudita Puryana
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.v9i4.845

Abstract

The age of toddlers is a very important age for the growth and development of children. Mother's knowledge of the provision and selection of food ingredients is needed to provide good nutrition to children. One of the efforts made to prevent disorders due to lack of iodine is the iodized salt program. The purpose of the study was to determine the differences in the level of mothers knowledge about IDD and nutritional status of children aged 24-59 months in Beringkit Belayu Village and Batannyuh Village. This type of research is observational with a cross-sectional design. The sample obtained was 63 samples. Test the statistics using the Independent sample t-test. In the research subjects in Beringkit Belayu Village with 30 people (88.2%) good knowledge of 34 people, and 5 people (17.2%) with good knowledge in Batannyuh Village of 29 people. In the research subjects in Beringkit Belayu Village 32 samples (94.1%) with normal nutritional status, 2 samples (5.9%) with high nutritional status. In Batannyuh village there were 23 children (79.3%) with normal nutritional status, 5 children (17.2%) with short nutritional status and 1 child (3.4%) with very short nutritional status. Statistical test results (p = 0,000) means that there is a difference in the level of mothers knowledge about IDD and nutritional status of children aged 24-59 months in Beringkit Belayu Village and Batannyuh Village, Marga District, Tabanan Regency. Keywords: Level of knowledge about IDD, children's nutritional status and iodized salt program
HUBUNGAN TINGKAT PENGETAHUAN DAN MOTIVASI IBU DENGAN PEMBERIAN ASI EKSKLUSIF DI WILAYAH KERJA PUSKESMAS I DENPASAR BARAT Ni Putu Ayu Dinda Paramitha; Desak Putu Sukraniti; I G A Ari Widarti
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 2 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i2.1184

Abstract

Nutrition problems occur in every life cycle, starting in the womb (fetus), infants, children, adults and old age. To get good nutrition in infants, the mother must as soon as possible breastfeed her newborn baby because breast milk provides complete and sufficient nutrition in maintaining health and maintaining the survival of the baby. After the mother is 9 months pregnant, the baby will get the main food from exclusive breastfeeding. The government has issued Government Regulation No. 33/2012 concerning exclusive breastfeeding. Based on the Profile of the Denpasar City Health Office (2017) in 2017 exclusive breastfeeding coverage in Denpasar was 47.65%, while the lowest exclusive breastfeeding coverage was in Pusksesmas I West Denpasar which was 41.27%. The low coverage of Exclusive ASI is closely related to knowledge and motivation of mothers about Exclusive ASI. The purpose of this study was to determine the relationship between the level of knowledge and motivation of mothers with exclusive breastfeeding in the working area of the West Denpasar Health Center I. This type of research is observational with cross-sectional design and the number of research samples is 71 women under two. Data collected by interview method. Data analysis used the Yates Chi Square Correction statistical test. The results showed that, mothers who had a good level of knowledge were 94.4%, sufficient level of knowledge (5.6%), and the level of knowledge was lacking. While the motivation of mothers (73.2%) included good categories, as many as (26.8%) included enough categories, and there were no mothers with poor motivation. It is known that (45.1%) mothers give exclusive breastfeeding, and (54.9%) mothers do not give exclusive breastfeeding. Chi square test shows there is no relationship between the level of knowledge and motivation of mothers in the working area of the West Denpasar Health Center I, p value = 0.617. There is a relationship between mother's motivation towards exclusive breastfeeding in the working area of the West Denpasar Health Center I, p value = 0.001.Keywords: Knowledge Level, Mother's Motivation, Exclusive Breastfeeding
PENGETAHUAN DAN TINGKAT KONSUMSI ZAT GIZI DENGAN STATUS GIZI SMAN 1 DAWAN KABUPATEN KLUNGKUNG K. Pitaloka Cahyani; Ni Made Yuni Gumala; Pande Putu Sri Sugiani
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.v8i4.753

Abstract

The cause of the emergence of nutritional problems is nutrition knowledge that affects the level of consumption of nutrients. The purpose of this study was to determine the relationship between knowledge of nutrition and the level of consumption of macro nutrients with nutritional status of students at SMAN 1 Dawan, Klungkung Regency. This type of observational research was designed with sperman correlation and the number of samples was 88. Data was collected by interview method and anthropometric measurements. Data analysis using spearman correlation test. The results showed that most nutrition knowledge (65,91%) was sufficient. Most levels of energy consumption are severe deficits (92%). As much as (67,05%) the level of consumption of heavy protein deficits. The level of fat consumption is mostly (88,64%). The level of carbohydrate consumption is mostly (81,85%) heavy deficit. Most nutritional status (69,32%) is normal. The results showed that there was no significant relationship between knowledge of nutrition and nutritional status. There is a significant relationship between the level of consumption of macro nutrients (energy, protein, fat, carbohydrate) and nutritional status.

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