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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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PENGARUH PENAMBAHAN TEPUNG KACANG MERAH UBI JALAR UNGU TERHADAP SIFAT ORGANOLEPTIK FORMULA INSTAN MP-ASI BAYI USIA 6-12 BULAN Lufita Devi; Eva Fitriyaningsih
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.v11i4.1325

Abstract

The use of purple sweet potato and kidney beans attempts to increase the efficiency and economic value of purple sweet potato and kidney beans. One of them is the diversity of processed products from purple sweet potatoes and red beans, one of the uses for purple sweet potatoes and kidney beans is added to complementary foods. Purple sweet potatoes are high in carbohydrates and beans are good for vegetable protein. The aim of this research was to see the effect of red bean flour and purple sweet potato 10%, 20%, 30% on organoleptic properties (taste, aroma, texture and color). The research used experimental design with non factorial completely randomized design (CRD) with 3 treatments and 3 repetitions. organoleptic test (taste, aroma, texture and color) in the Food Technology Laboratory of the Department of Nutrition, Poltekkes Kemenkes Aceh. There was a significant effect of adding 10%, 20% and 30% purple sweet potato red bean flour mixture to the organoleptic properties (color, taste, aroma and texture) of MP-ASI with P-value 0.05. In terms of color, panelists preferred FII treatment (20%), in terms of taste of panelists, treatment of FI (10%), in terms of aroma, panelists preferred FII treatment (20%), in terms of panelist texture, FII treatment (20%) with somewhat favorable responses. . Conclusion, the addition of 10%, 20% and 30% red bean flour and purple sweet potato has a significant effect on the organoleptic properties (color, taste, aroma and texture) of the instant MP-ASI formula.Keywords: MP-ASI, red bean flour, purple sweet potato flour
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.
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
Gambaran Asupan Serat, Kolesterol dan Kejadian Hipertensi Pada Lansia Di Kelurahan Peguyangan Kecamatan Denpasar Utara Ni_Wayan Novia Febrian_Rahayu; I_Made Rodja Suantara; Hertog Nursanyoto
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.v11i1.1171

Abstract

Hypertension is often nicknamed "Silent Killer". The elderly are most vulnerable to hypertension. Hypertension is triggered by various factors, one of which is less fiber intake and excessive cholesterol intake. This study aims to determine the description of fiber intake, cholesterol and the hypertension incidence of elderly in Peguyangan village, North Denpasar District. This type of research is Observational with Cross Sectional approach with a total sample of 59 people. The results obtained were 28.8% suffering from hypertension, including 76.5% with fiber intake in the less category, 23.5% with enough category and elderly with cholesterol intake obtained 82.4% at risk of cholesterol intake, 5.8% of normal cholesterol intake, and 11.8% of cholesterol is not at risk. The results of this study indicate a tendency for distribution patterns between fiber intake, cholesterol and the incidence of hypertension in the elderly. Intake in the elderly has an important role in the treatment of hypertension. Especially in fiber and cholesterol intake. If enough fiber intake and not excessive cholesterol intake can reduce the risk of hypertension in the elderly. Keywords: Fiber Intake, Cholesterol Intake, Hypertension, Elderly
KARAKTERISTIK MUTU KUE NAGASARI DENGAN SUBTITUSI TEPUNG KACANG KEDELAI Ni Made Putri Kusuma Dewi; Ni Putu Agustini; Hertog Nursanyoto
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.v10i3.1148

Abstract

Soybean flour is one alternative to increase the nutritional value that can be processed into a variety of processed foods. Nagasari cakes are generally made from rice flour, coconut milk, sugar, and salt. Comparison of soybean flour to rice flour can add nutritional value to Nagasari cake. This study aims to determine organoleptic characteristics including taste, color, aroma, texture, overall acceptance and texture quality of Nagasari cake, to determine the protein content of the best Nagasari cake, and calculate the nutrient content produced in 1 portion of the best Nagasari cake . This study uses an experimental method with a Randomized Block Design (RCBD). There are 5 treatments with a ratio of 5 grams of soybean flour, 10 grams, 15 grams, 20 grams, 25 grams to 95 grams of rice flour, 90 grams, 85 grams, 80 grams, 75 grams. Based on Variety Analysis (ANOVA), Nagasari cake with organoleptic quality on taste, color, aroma, texture, overall acceptance and texture quality significantly affected. In 50 grams of Nagasari cake contains 151.55 kcal energy, 2.15 gram protein, 1.39 gram fat and 31.92 gram carbohydrate. Nagasari cake with the substitution of the best characteristic soybean flour is the ratio of 5 gram soybean flour to 95 gram rice flour. Key words: Soybean flour, Nagasari cake, Protein
Frekuensi Konsumsi Junk Food, Status Gizi dan Usia Menarche pada Siswi SMP Dharma Praja Kabupaten Badung Provinsi Bali Ni Nyoman Purwita Sari; Desak Putu Sukraniti; 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.v8i1.372

Abstract

Menarche is the first menstruation that occurs in women. According to Riskesdas, the prevalence of menarche 12 years is 5.2%. The purpose of this research is to know the correlation trend between frequency of junk food consumption with nutritional status, nutritional status with menarche age and frequency of junk food consumption with menarche age. This type of research is an observational study with cross-sectional design. The sampling technique of this research is by proportional simple random sampling method. The sample of this study amounted to 76. Frequency of consumption was collected with FFQ media, nutritional status calculated by z-Score and age of menarche collected by questionnaire. The results were analyzed by univariate and bivariate tables. Result of frequency analysis of junk food consumption with nutritional status get result that there is tendency of correlation between frequency of consumption of junk food with nutritional status. The result of nutritional status analysis with age of menarche has resulted that there is no correlation between nutritional status with age of menarche. The result of frequency analysis of junk food consumption with age of menarche get result that there is tendency of correlation between frequency of consumption of junk food with age of menarche .As a conclusion from this research that there is tendency of correlation between frequency of consumption of junk food with nutritional status and between frequency of consumption of junk food with age menarche but there is no trend of nutritional status correlation with age of menarche.Keywords:  junk food, nutritional status, menarche, a female student
HUBUNGAN KEGIATAN SENAM LANSIA DENGAN KADAR KOLESTEROL, TEKANAN DARAH DAN STATUS GIZI PADA LANSIA Ni Nyoman Ayu Anjani; Desak Putu Sukraniti; Ni Made Dewantari
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.v10i4.1158

Abstract

In 2018 the percentage of elderly people in Indonesia will reach 9.27 percent. Decreased physiological function in the elderly is something that occurs with age. Some diseases that often infect the elderly are stroke, diabetes mellitus (DM), hypertension, and coronary heart disease caused by cholesterol levels. Elderly exercise that is done regularly can control cholesterol levels, blood pressure and nutritional status so as to avoid disease. This study aims to determine the relationship of elderly gymnastic activities with cholesterol levels, blood pressure and nutritional status in the elderly in Abiansemal Village, Badung Regency. This type of research is an observational cross-sectional design. The sample size is 25 elderly who take gymnastics with sampling technique Purposive Sampling. Cholesterol levels data are collected by measuring using a cholesterol test, blood pressure is collected using a digital blood pressure monitor, nutritional status data is collected by measuring height and weight using microtoise and digital stamped scales, data on elderly gymnastic activities are collected by interview method. Statistical tests using the chi square test with yates correction. The results of statistical analysis using the chi square test with yates correction showed no relationship between elderly exercise activities with cholesterol levels (p = 0.617), there was a relationship between elderly exercise activities with blood pressure (p = 0.019) and there was no relationship between elderly exercise activities with nutritional status ( p = 1,319).
CUSTOMER SATISFACTION INDEX (CSI) PASIEN ASING TERHADAP PENYAJIAN MAKANAN DI RUMAH SAKIT KHUSUS BEDAH BIMC KUTA KABUPATEN BADUNG Ni Kadek Putri Agustira; Anak Agung Nanak Antarini; Ni Made Dewantari
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 12, No 2 (2023)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v12i2.1627

Abstract

The Customer Satisfaction Index (CSI) is an index to determine the level of overall customer satisfaction with an approach that considers the importance of the product or service attributes being measured. One of the factors that determine customer satisfaction is the consumers perception of service quality which focuses on five service dimensions, are Responsiveness, Reliability, Empathy, Tangible and Assurance. The type of research that will be carried out is an observational research type with a cross sectional research design and descriptive analysis. The population of this study were all foreign patients who were hospitalized at the BIMC Kuta Special Surgery Hospital, Badung Regency, and the sample from this study was part of the population who had the following criteria, patients who were treated for at least 1 day and received regular food, man and women over the age of 18 years, are willing to be research subjects by filling out the informed consent and the patient is conscious and able to communicate. Based on the 26 samples studied, overall the patients stated that they were good with the presentation of food provided by the hospital, namely with an index of 3,412 where if this value was percentage it was already above the standard hospital satisfaction value of 85%. This is in accordance with the results of the feed back form given from the hospital to patients where in May 2021 it showed a good satisfaction value with food presentation, which was 85%.   Keywords : Customer Satisfaction Index, food presentation
HUBUNGAN DUKUNGAN KELUARGA DALAM PENGENDALIAN HIPERTENSI DENGAN PEMENUHAN GIZI PASIEN LANSIA (LITERATURE REVIEW) Ni Made Dwi Endriani; I Putu Suiraoka; Ni Komang Wiardani
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 12, No 1 (2023)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v12i1.1591

Abstract

 The prevalence of hypertension has increased significantly in patients aged 60 years and over. The emergence of hypertension is related to lifestyle factors and diet. Efforts are made to reduce the risk of increasing blood pressure in the elderly, one of which is with family support and nutritional fulfillment. The family becomes a support system in the life of people with hypertension, so that the situation they experience does not get worse and avoid complications due to hypertension. The purpose of this study was to describe the relationship between family support in controlling hypertension with the fulfillment of nutrition and blood pressure in the elderly. This research is a literature review in May 2021 with qualitative research methods. The research data includes data on respondent characteristics (gender, age), family support, nutritional fulfillment for the elderly, and hypertension in the elderly, then the journals are tabulated and analyzed qualitatively. The results of the literature review of family support are mostly in the good category. Fulfillment of nutrition is included in the fulfilled category. Based on the literature review, it is known that most of the samples have hypertension in stage I and pre-hypertension. Based on the analysis, 10 journals stated that there was a significant relationship between family support in controlling hypertension and the fulfillment of nutrition and blood pressure in the elderly (p 0.05).Keyword : Family Support, Nutritional Fulfillment, Hypertensional Control, Elderly

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