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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 240 Documents
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PERBEDAAN STATUS ANEMIA BERDASARKAN KONSUMSI ZAT BESI (Fe) DAN LAMA MENSTRUASI PADA SISWI SMK NEGERI 1 TABANAN ageng siti zaenab; Ida Ayu Eka Padmiari; Desak Putu Sukraniti
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.v11i1.1177

Abstract

Anemia is one of the health problems throughout the world, especially in developing countries, where an estimated 30% of the world's population suffer from anemia. Normal Hb levels in adolescent girls ≥ 12 g / dl. Anemia occurs in adolescents. Anemia in adolescents is anemia caused by lack of intake of nutrients needed for the formation of hemoglobin, which is iron. The purpose of this study was to determine differences in anemia status based on iron consumption and menstrual duration. This study was an observational study with a cross-sectional approach at SMK Negeri 1 Tabanan in January - March 2020. The study population was grade X students of SMK Negeri 1 Tabanan and the sample was 100 people. Anemia status data samples were collected by measuring hemoglobin levels using a Hb meter. Consumption of iron nutrients obtained through interviews 2x24 hour recall form and menstrual long form. Data were analyzed descriptively and analytically using independent t-test. As many as 97.0% of the sample were not anemic, 89.0% consumed iron with more categories, 100% with normal menstrual periods. The results of statistical analysis, it is known that the consumption of iron variables that affect the anemia status of the sample obtained p value ɑ (p 0.05) which means there are differences in anemia status based on iron consumption. Analysis of differences in anemia status and menstrual length obtained p value ɑ (p 0.05) which means there was no difference in anemia status based on menstrual durationKeywords: iron consumption (Fe), menstrual duration and anemia status
PERBEDAAN SISA MAKANAN PASIEN BERDASARKAN TINGKAT PENGETAHUAN DIET RENDAH GARAM DAN PERSEPSI CITA RASA DI RSUD WANGAYA KOTA DENPASAR Nengah Suryaningsih; Ida Ayu Eka Padmiari; Ni Made Yuni Gumala
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.v11i4.1243

Abstract

The remaining food percentage is a simple indicator to evaluate the success of hospital nutritional services. One of the factors influencing is the level of knowledge of low salt diets and the perception of taste. The amount of food remaining will have an impact on patient nutritional status and patient recovery. Based on hospital nutritional guidelines, Standard indicator of food waste ≤ 20%. The purpose of this research is to find out about the Difference Of Patient Food Waste Based On Knowledge Levels Of Low Salt Diets And Flavor Perception At RSUD Wangaya Denpasar City. This research draft is cross sectional with a total of 62 inpatient samples. Food waste data is obtained by food weighing method. The level of knowledge of low salt diets and the perception of taste collected with questionnaires. The results of the research found that the patient's waste were classified as little is about 33 persons (53,2%), the level of knowledge is good which is about 58 persons (93,55%), and the perception of taste is in the good category which is about 56 persons (90,3%). Research results after the chi square test show no significant difference between foods waste with low salt diet knowledge levels (p=0,082). While analyzed difference food leftovers with taste perception showed (p=0,000) that means there is a significant difference.Keywords : Food Waste, Knowledge Levels of Low Salt Diets, Flavour Perception.
Hubungan Pengetahuan Tentang Serat dan Konsumsi Serat Terhadap Status Obesitas Pada Remaja di SMA (SLUA) Saraswati 1 Denpasar Nyoman Anggita Purnamaningsih; Desak Putu Sukraniti; I Ketut Kencana
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 12, No 4 (2023)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v12i4.2371

Abstract

Perilaku remaja dalam memilih dan mengkonsumsi makanan dipengaruhi oleh pengetahuan tentang makanan. Sebagian besar remaja mengkonsumsi makanan yang tidak seimbang dan kurang konsumsi serat. Perilaku ini dapat menyebabkan masalah gizi pada remaja. Salah satu masalah gizi pada remaja adalah obesitas. Berdasarkan Riset Kesehatan Dasar tahun 2018 ditemukan sebanyak 9,5% remaja mengalami overweight dan 4,0% mengalami obesitas. Salah satu penyebabnya adalah rendahnya konsumsi buah dan sayur. Disatu sisi buah dan sayur merupakan penyumbang serat yang baik dan sangat dianjurkan. Penelitian ini bertujuan untuk menganalisis hubungan pengetahuan dan konsumsi serat dengan status obesitas. Jenis penelitian ini adalah observasional dengan rancangan penelitian cross sectional. Sampel penelitian sebanyak 63 sampel. Data dikumpulkan dengan menggunakan kuisioner pengetahuan, form SQ-FFQ, penimbangan berat badan dan tinggi badan.  Hasil penelitian menunjukkan bahwa sebanyak 44,4% sampel dengan kategori pengetahuan kurang. Konsumsi serat sebagian besar sampel dengan kategori kurang yaitu sebanyak 68,2%. Sebanyak 25,4% sampel mengalami obesitas. Ada hubungan yang signifikan antara pengetahuan dengan konsumsi serat p0,05 (p=0,035). Tidak ada hubungan yang signifikan antara konsumsi serat dengan status obesitas p0,05 (p=0,177).
PERBEDAAN STATUS HIPERTENSI BERDASARKAN RASIO ASUPAN KALSIUM, MAGNESIUM, SERTA AKTIVITAS FISIK PADA ORANG DEWASA Luh Arista Krismayanti; Ni Made Dewantari; Hertog Nursanyoto
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 3 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i3.1216

Abstract

Hypertension is a disorder in the blood vessels that causes the supply of oxygen and nutrients to the body's tissues to be blocked. Low intake of calcium and magnesium and physical activity are factors in hypertension. The purpose of this study was to determine differences in hypertension status based on the ratio of calcium and magnesium intake and physical activity in adults in the work area of Buleleng III Health Center. This type of observational research with cross sectional design. The sample size was 40 people without hypertension and 40 people with hypertension. Using the Mann Whitney Test to analyze differences. The results obtained with hypertension status are 95% calcium intake in the low category, 92.5% consume low magnesium, 75% do not match the calcium: magnesium intake ratio, and 90% are in the low physical activity category. From the Mann Whitney Test obtained differences in hypertension status based on calcium intake (p = 0,000), magnesium (p = 0,000) and physical activity (p = 0,000), while differences in hypertension status based on calcium: magnesium intake ratio obtained p = 0.003 0.05. The conclusion of this study is that there are differences in hypertension status based on the ratio of calcium and magnesium intake and physical activity in adults in the work area of Buleleng III Health Center.Keywords: Hypertension Status, Ratio of Calcium and Magnesium Intake, Physical Activity
Tingkat Konsumsi Lemak Hewani Dan Kejadian Hipertensi Di Desa Banjarangkan Kecamatan Banjarangkan Kabupaten Klungkung Ni Luh Pt. Armini Yanti; Anak Agung Ngurah Kusumajaya; Ida Ayu Eka Padmiari
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 12, No 3 (2023)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v12i3.2128

Abstract

Hipertensi atau penyakit tekanan darah tinggi adalah suatu gangguan pada pembuluh darah yang mengakibatkan suplai oksigen dan nutrisi, yang dibawa oleh darah, terhambat sampai ke jaringan tubuh yang membutuhkan.. Hipertensi erat kaitannya dengan pola makan yang salah. Hipertensi sering ditemukan di masyarakat dengan konsumsi lemak berlebih terutama lemak jenuh yang berasal dari hewani seperti daging-dagingan kususnya daging merah. Tujuan dari penelitian untuk mengetahui hubungan, tingkat konsumsi lemak hewani dengan kejadian hipertensi di Desa Banjarangkan, Kecamatan Banjarangkan, Kabupaten Klungkung. Jenis penelitian yang digunakan adalah observasional dengan rancangan cross sectional. Sampelpenelitian berusia 38 - 55 tahun sebanyak 63 orang yang diambil secara proporsional random sampling. Data yang dikumpulkan meliputi data, identitas sampel,  tingkat konsumsi lemak hewani, dan tekanan darah. Data diolah dan dianalisis secara univariat dan bivariat. Hasil penelitian menemukan sebanyak42,9 % mengalami hipertensi. Yang didapatkan dari kejadian hipertensi yaitu dari 63 sampel yang telah diteliti, dari 36 sampel dengan status tekanan darah normal, sebagian besar tingkat konsumsi lemak hewani sampel kurang yaitu sebanyak 23 sampel  (63,9%). Pada 27  sampel dengan status hipertensi seluruhnya (100,0%) tingkat konsumsi lemak hewani sampel tersebut tinggi. Dari uji koralasi product moment pearson yang dilakukan diperoleh nilai  p=0,001 yang artinya pada taraf signifikan 5%  ada hubungan tingkat konsumsi lemak hewani dengan kejadian hipertensi
HUBUNGAN TINGKAT PENGETAHUAN IBU DAN ASUPAN GIZI PMT PENYULUHAN DENGAN STATUS GIZI BALITA DI POSYANDU WILAYAH KERJA PUSKESMAS KARANGASEM II Kadek Ayu Mega Widawati; I Made Suarjana; A.A.Gde Raka Kayanaya
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.v11i2.1179

Abstract

Nutritional problems are still a health problem especially in toddler groups. Maternal knowledge is one of the factors affecting nutritional status In addition to the level of consumption. Fulfillment of one of the consumption levels can be fulfilled through the provision of PMT counseling. Research objectives to know the relationship level of mothers knowledge and nutritional intake of PMT counseling with nutritional status. The research was done to the toddler in the working area of Public Health Center Karangasem II, Karangasem District in March 2020. Samples amounted to 100 people. The nutritional Status of toddlers is measured by weighing weight and measuring height and comparing to the standard. Knowledge of mothers is measured by way of interviews with questionnaire guidance. PMT extension is obtained by interviews. Respondents in this study included toddler mothers. Data analysis using Pearson Correlation test and Chi Square.The results showed that most of the toddlers with good nutritional status of 87 people (87.0%) and 13 people (13.0%) Less nutrition.  The level of knowledge about PMT is mostly 61 people with sufficient categories of 61%, energy intake level data PMT counseling with good category is 94%, protein intake level data PMT counseling with good category of 88%, data based on the number of PMT counseling most of the categories obtained quite varied that is 50%, and the category data type PMT extension obtained PMT type local counseling is 80%. Statistical test results using Pearson and Chi Square correlates, obtained all the results of P-value α = 0.05 which means there is no link between maternal level of knowledge, energy intake, protein, PMT number of counseling and PMT category of counseling with nutritional status. Keywords: knowledge level, PMT extension, nutritional status
PENGARUH PENAMBAHAN TEMPE PADA KARAKTERISTIK MUTU JELLY TEMPE Ni_Luh Putu Prastithi; Badrut Tamam; I_Gusti Putu Sudita_Puryana
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 3 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i3.1202

Abstract

Tempe is a traditional food that is produced from fermented soybean seeds or some other ingredients. Fermentation uses several types of Rhizopus molds, such as Rhizopus oligosporus, Rhizopus oryzae, Rhizopus stolonifer and several other types of Rhizopus molds. In making tempeh jelly uses a mixture of agar and tempeh as its main component. Tempeh jelly is cooked in a round shape. Comparison of wheat flour and tempeh can add nutritional value to tempeh jelly. This study aims to determine the organoleptic characteristics including color, aroma, taste, texture, and calculate the nutrient content produced in 1 portion of the best jelly tempe. This study uses an experimental method with the type of Randomized Block Design. There are 5 treatments with a ratio of 5 g agar and tempeh 0 g, 10 g, 20 g, 30 g, 40 g. Based on the Variety of Jelly Tempe the best is P2withcolor2,60,aroma2,67,taste,2,96,texture,2,73  Keywords: Tempe, agar, jelly tempe, organoleptic
FAKTOR-FAKTOR YANG MEMPENGARUHI TERJADINYA SISA MAKANAN PADA PASIEN RAWAT INAP DI RSUD BANGLI Luh Putu Yasmari Septidiantari; Ida Ayu Eka Padmiari, SKM. M.Kes; Dr. Ni Nengah Ariati, SST, M.Erg
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.v11i1.1172

Abstract

The food waste is the amount of food that is not consumed. The food waste in addition to causing inadequate nutritional needs of patients also causes wasted costs. The purpose of this study is to determine the factors that influence the occurrence of leftovers in inpatients at Bangli District Hospital. The type of research used was observational with a cross-sectional study design, and samples were taken by purposive sampling which was 30 samples. The type of data collected are data characteristic of the sample by interview using the identity form, and external factors by answering the questionnaire, food waste data with weighing methods, while hospital overview data, number of patients hospitalized, and number of nutritionists and waiters are taken from the data annual reports or records related to the required data. Data analysis uses frequency distribution tables and cross tables then be described descriptively. The results of this study indicate that the dominant internal factor influencing the occurrence of food waste is the gender 56.66%. While the external factors that predominantly influence the occurrence of food waste are food aroma 53.33%.Keywords: food waste, internal factor, external factor
Hubungan Variasi Menu dan Cita Rasa dengan Sisa Makanan Lunak pada Pasien Rawat Inap di RSD Mangusada Badung Nataputri, Kadek Dita Vidyani; Gumala2, Ni Made Yuni; Ariati, Ni Nengah
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 14, No 2 (2025)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v14i2.3477

Abstract

Sisa makanan adalah jumlah sisa pada makanan yang tidak habis dikonsumsi saat disajikan oleh rumah sakit hal ini akan berdampak pada status gizi pasien. Asupan gizi yang diterima oleh pasien maka dapat mempengaruhi kesembuhan pasien. Salah satu faktor eksternal yang mempengaruhi sisa makanan yaitu variasi menu dan cita rasa. Tujuan penelitian ini untuk mengetahui hubungan variasi menu dan cita rasa dengan sisa makanan lunak pada pasien rawat inap di RSD Mangusada Badung. Jenis penelitian yang digunakan pada penelitian ini yaitu observasional dengan rancangan cross sectional. Sampel penelitian berjumlah 40 orang. Pengolahan data dilakukan secara univariat dan bivariat, serta uji statistik yang digunakan adalah uji statistik korelasi Spearman. Hasil penelitian berdasarkan variasi menu seluruh sampel menilai bervariasi. Sedangkan pada cita rasa, rata – rata menunjukan hasil tidak enak 33 sampel (82,5%) dan enak 7 sampel (17,5%).  Hasil penelitan ini juga menyebutkan adanya hubungan  antara variasi menu dengan sisa makanan lunak pada pasien rawat inap di RSD. Mangusada, Badung dengan nilai p = 0,03 0,05. Disarankan untuk instalasi gizi RSD Mangusada Badung memperhatikan aspek cita rasa pada menu yang disajikan kepada  pasien untuk menambah nafsu makan pada pasien rawat inap. Selain itu dapat memvariasikan bahan sayur dan lauk nabati serta cara pengolahan makanan
Gambaran Pola Konsumsi Fast Food dan Status Gizi Siswa di SMP Negeri 10 Denpasar Ayu Suantari, Ni Putu; Wiardani, SST, M.Kes, Dr. Ni Komang; Agustini, SKM, M.Si, Ni Putu
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 14, No 2 (2025)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v14i2.3601

Abstract

Teenagers are more influenced by the environment and lifestyle. Many teenagers eat outside the home and are greatly influenced in their food choices. Teenagers often try new foods, one of which is fast food. The purpose of this study was to determine the description of fast food consumption patterns and nutritional status of students at SMP Negeri 10 Denpasar. The type of research used in this study was observational with a cross-sectional research design and measurements of body weight and height were carried out and students were interviewed about fast food consumption patterns. The number of samples in this study was 38 students. The results of the observation showed that the characteristics of students based on gender were mostly female, as many as 23 samples (60.53%) and most students were 15 years old, as many as 23 students (60.53%). The nutritional status of students was 7.89% of students with malnutrition status, 71.05% of students with normal nutritional status, 7.89% of students with overweight status and 13.16% of students with obesity nutritional status.  There are 71.05% of students who consume fast food in the category of little, 73.68% of students often consume fast food and most students have an average consumption of macronutrients in fast food above average. Students with above average consumption of energy, protein, fat and carbohydrates in fast food tend to have obesity nutritional status. It is hoped that schools can work together to help reduce students' consumption of fast food by building a healthy canteen, and working together with the school's UKS in providing education about the impact of consuming fast food in the long term and to students of SMP Negeri 10 Denpasar to bring school supplies to reduce fast food consumption in each classification of nutritional status, especially for students who have overweight and obesity nutritional status.

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