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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 Tingkat Konsumsi Protein, Zat Besi, dan Vitamin C Terhadap Siklus Menstruasi Remaja di Sai Study Group Denpasar Ni Ketut Rani Arisanti; Ni Nengah Ariati; Ni Made Yuni Gumala
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.v12i2.2132

Abstract

Siklus menstruasi adalah waktu sejak hari pertama menstruasi sampai datangnya menstruasi berikutnya. Faktor yang berpengaruh pada ketidakteraturan siklus menstruasi yaitu gangguan hormonal, psikis, status gizi, tingkat konsumsi, tingkat stress, dan aktivitas. Tujuan penelitian ini untuk mengetahui adanya hubungan tingkat konsumsi protein, zat besi, dan vitamin C terhadap siklus menstruasi pada remaja di Sai Study Group Denpasar. Jenis penelitian adalah observasional dengan rancangan cross-sectional. Jumlah sampel yang terlibat sebanyak 31 orang dengan kriteria yaitu remaja putri yang tergabung dalam Sai Study Group Denpasar, sudah mengalami menstruasi, dan bersedia menjadi sampel. Data tingkat konsumsi protein, zat besi, dan vitamin C diperoleh melalui wawancara langsung menggunakan formulir re-call 2 × 24 jam dan data siklus menstruasi melalui wawancara menggunakan kuisioner. Untuk mengetahui hubungan antara variabel digunakan uji statistik korelasi Rank Spearman. Hasil penelitian menunjukan rata-rata tingkat konsumsi protein tergolong sangat kurang (58,5%). Rata-rata tingkat konsumsi zat besi dan vitamin C tergolong kurang (45,0%) dan (31,6%). Siklus menstruasi remaja di Sai Study Group Denpasar tergolong polimenore (3,2%), normal (58,1%), dan  oligomenore (38,7%). Terdapat hubungan antara tingkat konsumsi protein dan zat besi terhadap siklus menstruasi dengan (α0,05) dan tidak ada hubungan antara tingkat konsumsi vitamin C terhadap siklus menstruasi (α0,05). Disarankan kepada remaja di Sai Study Group Denpasar untuk meningkatkan konsumsi makanan sumber zat gizi khususnya protein, zat besi, dan vitamin C. 
HUBUNGAN CITA RASA DENGAN SISA MAKANAN BIASA PADA PASIEN RAWAT INAP DI RUMAH SAKIT TK II UDAYANA DENPASAR Ni Komang Desi Dina Purwita; Desak Putu Sukraniti; Ida Ayu Eka Padmiari
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.v12i1.1590

Abstract

Food maintenance is the responsibility of Nutrition Installation at Tk. II Udayana Hospital Denpasar, but often find problems in the form of patient food waste that exceeds the standard. This study aims to analyze the relationship of taste with ordinary food waste in the hospitalization at Tk. II Udayana Hospital Denpasar, as one of the scientific evaluation steps in reducing food waste. The data in this study were collected by questionnaire and observation methods. The results of this study showed that the results showed that, of the 47 samples studied that had a large sample food waste is 18 people (38.3%), which is classified as a small number of 29 people (61.7%) and averaged the sample regular food waste of 18.4%. The sample that stated the taste of good food was 42 people (89.4%) and stated the taste of food is not good ie 5 people (10.6%).Keywords: Flavor,Food wasted    
HUBUNGAN CITARASA MAKANAN DAN LAMA RAWAT INAP DENGAN SISA MAKANAN PASIEN DI RUMAH SAKIT Putu Lika Septarini Dewi; Ida Ayu Eka Padmiari,SKM.,M.Kes; Ni Made Dewantari,SKM,M.FOr
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.v12i2.1726

Abstract

The taste of food is a taste that involves the sense of taste (tongue). The taste of food includes two main aspects, namely the appearance of the food when it is served and the taste of the food when it is eaten. Inpatient services are a group of health services found in hospitals which are a combination of several service functions. The length of hospitalization indicates the number of days a patient has been hospitalized. Food waste is food waste is the volume or percentage of food that is not consumed and is disposed of as waste and can be used to measure the effectiveness of the menu. One indicator of the success of a hospital meal is related to the patient's leftovers. This study aims to determine the relationship between food taste and length of stay with the patient's leftover food at the hospital. The method used is the method of literature review.Research results from the results of the analysis of the literature there are 2 articles that discuss the taste of food stating the average taste of good food is an average of 60%. There are 2 articles that explain the length of hospitalization with different categories, namely the length of stay with the old category as much as 7.3%, stating the length of days of hospitalization with the category of 4 days as much as 67%. Based on 4 articles about leftovers, it is quite diverse according to individual needs and most of the samples left a lot of food. The conclusion of the 8 journals concluded that based on the results of a literature review on food taste, it was known that most of the samples were in the good category. Regarding the length of hospitalization, it was explained that some of the results of the length of stay in each article varied according to the provisions of the length of hospital stay. Regarding leftovers, it is known that most of the samples still left food served by the hospital. The relationship between food taste and patient leftovers at the hospital, most of the articles said that there was a significant relationship between food taste and patient leftovers. The relationship between length of stay and food waste of patients at the hospital, that there was a significant relationship between length of stay and food waste of patients and some stated that there was no relationship between length of stay and food waste.Keywords: Keywords: leftovers, taste of food, length of hospitalization
ANALISIS BIAYA MAKAN DAN BIAYA SISA MAKANAN PADA PASIEN DI RUMAH SAKIT ( LITERATUR REVIEW ) Dyah Octavia Rizky; Ida Ayu Eka Padmiari; Ni Nengah Ariati
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.v12i1.1587

Abstract

Food cost is the cost required to provide food which is obtained based on the total costs incurred divided by the number of servings of food and the number of consumers served. Food waste is the number of dishes that are not eaten, which occurs because the leftovers served are not consumed. The food waste costs is calculated by knowing the amount of food waste from the patient and then compared with the cost of food per serving. The purpose of this study was to analyze of food cost and food waste cost in hospitalized patients. The independent variable in this study is food cost and the dependent variable is food waste cost. This research is a literature review conducted in May 2021 by searching the database on Google Scholar and Research Gate then classifying the literature according to inclusion criteria and analyzing it based on existing theory. The research subjects are patients who are hospitalized, male and female, with an age range of 0-65 years. The research data includes subject criteria (gender, age), food costs, food waste and food waste cost of patients in hospital. Based on the results of the literature review, there are 4 literatures of food cost, the lowest is in the VIP Room of RSJ Prof. Dr. Soerojo Magelang is Rp. 21,634,- while the highest is in Class III Inpatient at the Mataram City Hospital of Rp. 70,366,-. There are 7 literatures that show of food waste in hospitalized patients, the average food waste is 58.25% with the highest is 100%. There are 5 literatures that describe food waste cost with the highest is Rp. 560,000,- in Sidoarjo City Hospital and the lowest is Rp. 9,530, - in schizophrenia patients at Prof.. Dr. Soerojo Magelang Psychiatric Hospital. There are 4 literatures that state the relationship between food costs and food waste costs.Keywords: food costs, food waste and food waste costs
PENGEMBANGAN COOKIES BERBASIS TEPUNG BIJI KLUWIH (Artocarpus Communis) Nurliana N; Rachmawati STP.,M.Kes
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.v12i1.1331

Abstract

Cookies are a snack favored by Indonesians because they have an attractive taste and shape. Currently the use of flour from tubers and other local foods such as kluwih seed flour in making cookies can increase the nutritional value of cookies as well as reduce dependence on flour. This study aims to determine the effect of adding kluwih seed flour on the organoleptic and chemical properties of cookies, using an experimental method with a completely randomized design (CRD) with 1 treatment factor, namely the difference in the addition of kluwih seed flour (10%, 15% and 20%). The research was conducted at the Organoleptic Laboratory of the Department of Nutrition, Health Polytechnic of the Aceh Ministry of Health and the Laboratory of Animal Nutrition and Animal Feed Technology, Faculty of Agriculture, Syiah Kuala University. Statistical analysis using the ANOVA test. On average, the panelists gave favorable responses (4.16 - 4.38) to the color, taste, aroma and texture of cookies with the addition of 10% kluwih seed flour (F1), while for cookies with the addition of 15% kluwih seed flour (F2) and 20% (F3) of the panelists gave somewhat favorable response (3,77−3,86). The results of the chemical properties test showed that the three treatments for cookies had an average moisture content of 2.69-3.02%, ash 1.17-2.57%, fiber 1.70-3.55%, protein 5.16-6. , 03% fat 23.82-23.98% and carbohydrates 65.74-66.30%. Conclusion, the addition of kluwih seed flour had a significant effect on the organoleptic properties of cookies (Pvalue 0.05), and had no significant effect on the chemical properties of cookies (Pvalue 0.05). Keywords: Cookies, kluwih seed flour, chemical test, organoleptic test
KAJIAN PUSTAKA PENGARUH KONSELING GIZI DM TERHADAP PERILAKU MAKAN PASIEN DM DAN PENGENDALIAN KADAR GULA DARAH Prita Adelia Kestya Akerina; Pande Putu Sri Sugianti; Lely Cintari
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.v12i2.1854

Abstract

Diabetes Management aims to eliminate Diabetes Mellitus complaints, improve quality of life and reduce the risk of acute complications. To achieve these goals, it is necessary to control blood glucose, blood pressure, weight, and lipid profile. This study aims to determine the effect of nutritional counseling on the eating behavior of patients with diabetes mellitus and blood sugar level control. Type of library research studies. The library collection method lists all the variables that need to be researched, looks for each variable on the subject of the encyclopedia, selects a material description material needed from available sources, more specifically is to look for articles, books, and biographies that are very helpful to obtain materials that are relevant to the problem under study, review and arrange library materials in accordance with matters of interest and relevance with the problem under study, the information obtained is then read, recorded, arranged and rewritten, the final step, which is the process of writing research from the material that has been gathered together in a research concept. Literature study results obtained 9 libraries in accordance with the research variables of researchers, literature review between DM nutritional counseling and eating behavior shows an influence. literature review results between counseling and controlling blood sugar levels indicate an influence. It can be concluded that there is a significant influence between DM nutritional counseling on the eating behavior of DM patients and controlling blood sugar levels. Keywords: diabetes mellitus, nutritional counseling, eating behavior, controlling blood sugar levels.
PEMANFAATAN KANDUNGAN GIZI PADA AIR BERAS UNTUK PERTUMBUHAN CABAI Putri Amalia Maharani
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.v12i1.1429

Abstract

Air beras termasuk limbah organik yang dapat dimanfaatkan sebagai sumber zat hara. Seiring perkembangan air beras banyak dimanfaatkan sebagai pupuk cair alami untuk pertumbuhan berbagai jenis tanaman. Salah satu jenis tanaman yang bisa berkembang yaitu cabai. Tujuan penelitian ini adalah untuk mengetahui pengaruh air beras terhadap pertumbuhan tanaman cabai. Air beras ditambah dengan air bersih sesuai dosis yang telah ditentukan yaitu 0%, 25%, 50%, 75% dan 100%. Pendekatan penelitian ini dengan kualitatif dan jenis peneliatian  adalah eksperimen melalui Rancangan Acak Kelompok. (RAK) dengan 5  perlakuan. Hasil ertumbuhan cabai dapat maksimal dengan dosis 100% air beras yang menunjukkan 5,4 cm dengan 4 helai daun. Dengan ini menyatakan bahwa air beras dapat memberi pengaruh bagi pertumbuan cabai
HUBUNGAN KEPUASAN PASIEN TERHADAP CITA RASA MAKANAN DENGAN LAMA HARI RAWAT DI RUMAH SAKIT UMUM WISMA PRASHANTI TABANAN Ni Ketut Mariasih; Anak Agung Nanak Antarini; Ida Ayu Eka Padmiari
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.v12i2.1594

Abstract

Taste which includes the appearance and taste of food is one of the external factors that affect patient satisfaction and length of hospitalization. The success of nutrition services in inpatient rooms is related to the satisfaction of the patients served. Nutrition services in hospitals require a good and appropriate processing as a reference for quality services that can speed up the patient's healing process, shorten the length of stay, and save on treatment costs. , identifying the length of stay at the Wisma Prashanti Tabanan General Hospital and knowing the relationship between patient satisfaction with the taste of food and the length of stay at the RSU Wisma Prashati Tabanan. Methods Observational research with cross-sectional design. The research sample was 43 samples, which was carried out by purposive sampling. Analysis using fisher exact test obtained p value 0.05 which means that there is no relationship between patient satisfaction with food taste and length of stay at Wisma Prashanti Tabanan General Hospital. The conclusion of this study is that patients' satisfaction with the taste of food which includes the appearance and taste of food at theRSU Wisma Prashanti Tabanan, the sample states that they are satisfied with the taste of the food provided with a sample satisfaction value of 80.1%. The length of stay of patients at Wisma Prashanti Tabanan General Hospital in this study was an average of 2 days, there was no relationship between patient satisfaction with food taste and length of stay at RSU Wisma Prashanti Tabanan. Keywords: Patient Satisfaction, Food Taste, Length of Hospitalization
Hubungan Status Asi Eksklusif Dan Pola Pemberian Mp-Asi Dengan Status Gizi Baduta Kadek Meita Cahya Ningsih; I Komang Agusjaya Mataram; I Gusti Agung Ari Widarti
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.v12i2.1998

Abstract

Status gizi merupakan kondisi tubuh setelah mengonsumsi makanan dan kebutuhan serta penggunaan zat gizi dalam tubuh sebagai sumber energi, pertumbuhan, pengatur, dan pemeliharaan jaringan tubuh. Status gizi dapat dipengaruhi oleh dua faktor, yaitu faktor langsung seperti asupan makanan dan penyakit infeksi dan tidak langsung seperti tingkat pendidikan, status sosial, tingkat pengetahuan, dan pendapatan. Tujuan penelitian ini adalah untuk mengetahui hubungan status ASI Eksklusif dan pola pemberian MP-ASI dengan status gizi pada anak baduta di Wilayah Kerja Puskesmas Busungbiu I. Penelitian ini merupakan penelitian observasional dengan rancangan Cross Sectional yang dilakukan pada Bulan Desember tahun 2021. Populasi dalam penelitian ini sebanyak 303 anak umur 12-23 bulan dengan jumlah sampel sebanyak 115 anak. Hasil penelitian ini menunjukkan sebanyak 39 anak (33,9) mendapat ASI Eksklusif, sebanyak 66 anak (57,4) dengan pola pemberian MP-ASI sesuai dengan standar, dan sebanyak 61 anak (53) memiliki status gizi baik. Hasil uji Spearman menunjukkan terdapat hubungan antara status ASI Eksklusif dengan status gizi (rs=0,933p=0,0130,05) dan pola pemberian MP-ASI dengan status gizi anak baduta (rs=0,881p=0,0270,05).Kata Kunci: ASI Eksklusif, MP-ASI, Status GiziStatus gizi merupakan kondisi tubuh setelah mengonsumsi makanan dan kebutuhan serta penggunaan zat gizi dalam tubuh sebagai sumber energi, pertumbuhan, pengatur, dan pemeliharaan jaringan tubuh. Status gizi dapat dipengaruhi oleh dua faktor, yaitu faktor langsung seperti asupan makanan dan penyakit infeksi dan tidak langsung seperti tingkat pendidikan, status sosial, tingkat pengetahuan, dan pendapatan. Tujuan penelitian ini adalah untuk mengetahui hubungan status ASI Eksklusif dan pola pemberian MP-ASI dengan status gizi pada anak baduta di Wilayah Kerja Puskesmas Busungbiu I. Penelitian ini merupakan penelitian observasional dengan rancangan Cross Sectional yang dilakukan pada Bulan Desember tahun 2021. Populasi dalam penelitian ini sebanyak 303 anak umur 12-23 bulan dengan jumlah sampel sebanyak 115 anak. Hasil penelitian ini menunjukkan sebanyak 39 anak (33,9) mendapat ASI Eksklusif, sebanyak 66 anak (57,4) dengan pola pemberian MP-ASI sesuai dengan standar, dan sebanyak 61 anak (53) memiliki status gizi baik. Hasil uji Spearman menunjukkan terdapat hubungan antara status ASI Eksklusif dengan status gizi (rs=0,933p=0,0130,05) dan pola pemberian MP-ASI dengan status gizi anak baduta (rs=0,881p=0,0270,05).
Berdampakkah Cemaran Dioksin Bagi Keadaan Gizi Dan Kesehatan? Wiwin Efrizal
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.v12i1.1328

Abstract

Dioxins and related compounds can contaminate food and have an impact on human nutrition and health. The impact of dioxin contamination on nutrition and health is not widely known by consumers, because the effect lasts a long time after dioxin accumulates in fat tissue. Dioxins in the body can cause free radicals that can trigger oxidative stress, so that damage to several important cellular components can occur. Consumption of foods that contain antioxidants is an effort to minimize the negative effects caused by dioxin contamination in humans.

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