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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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Efektifitas Penyuluhan Tentang Garam Beryodium Terhadap Peningkatan Pengetahuan dan Konsumsi Garam Beryodium di Desa Perean Kangin Baturiti Kabupaten Tabanan Supini, Ni Wayan; Mataram, I Komang Agusjaya; Nursanyoto, Hertog
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 14, No 3 (2025)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v14i3.2107

Abstract

Peningkatan pengetahuan dan konsumsi garam beryodium dapat dilakukan dengan penyuluhan menggunakan metode ceramah dan demonstrasi. Tujuan dari penelitian ini adalah untuk mengetahui efektifitas penyuluhan terhadap peningkatan pengetahuan dan konsumsi garam beryodium. Jenis penelitian yang digunakan adalah pre exsperimen dengan rancangan one group pre test post test design yang dilaksanakan di Desa Perean Kangin Baturiti Kabupaten Tabanan. Sampel pada penelitian ini adalah seluruh populasi ibu hamil trimester I dan trimester II,  ibu yang mempunyai balita usia 0-24 bulan dengan jumlah  total sebanyak 61 orang. Pengumpulan data identitas sampel dengan metode wawancara mengunakan form, data pengetahuan dikumpulkan dengan kuisioner pre-post test dan data konsumsi garam beryodium diperoleh dengan penimbangan. Uji statistik untuk analisis bivariat menggunakan uji statistik Wilcoxon. Hasil uji statistik menunjukkan terdapat peningkatan pengetahuan dan konsumsi garam beryodium sebelum dan sesudah penyuluhan. Pengetahuan sebelum penyuluhan sebesar 76,16 dan sesudah penyuluhan menjadi 85,13. Konsumsi garam beryodium sebelum penyuluhan sebesar 5,72 g/org/hr dan sesudah penyuluhan  menjadi 6,04 g/org/hr. Melihat terjadinya peningkatan maka dapat disimpulkan bahwa penyuluhan efektif dalam meningkatkan pengetahuan dan konsumsi garam beryodium.
Rasio Tauge Dan Wortel Pada Isi Lumpia Terhadap Mutu Organoleptik Dan Kandungan Gizi Lumpia Mariastuti, Anak Agung Sidhi; Antarini,SST.M.P, Anak Agung Nanak; Padmiari,SKM.M.Kes, Ida Ayu Eka
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 14, No 3 (2025)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v14i3.3386

Abstract

Lumpia merupakan kuliner khas Semarang hasil dari akulturasi budaya kuliner Jawa-Tionghoa. Pada awalnya lumpia Semarang tidak digoreng, sehingga sesuai dengan makna lumpia yaitu kue yang lunak. Kecambah dari kacang hijau dikenal dengan istilah tauge. Tauge memiliki kandungan seratnya yang tinggi sangat penting membantu melancarkan fungsi pencernaan.Penelitian ini bertujuan untuk mengetahui rasio tauge dan wortel terhadap mutu organoleptik dan kandungan gizi pada lumpia.
Perbedaan Penerapan Higiene Sanitasi Berdasarkan Tingkat Pengetahuan Penjamah Makanan di RSUD Tabanan Provinsi Bali Purnamsi DD, Kadek Ayu; Yuni Gumala, Ni Made; Ariati, Ni Nengah
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 2 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i2.2803

Abstract

The level of knowledge of sanitary hygiene of food handlers greatly affects how the attitude of food handlers in processing food, if the level of knowledge of sanitary hygiene of food handlers is less then the application of personal sanitary hygiene per person will be less and vice versa because the level of knowledge greatly affects the attitude of how to apply sanitary hygiene. This study aims to determine the differences in the application of sanitary hygiene based on the level of knowledge of food handlers at Tabanan Regional Hospital. The type of research used is observational with a cross sectional design. The research sample was food handlers at the Nutrition Installation of Tabanan Regional General Hospital as many as 30 people. The data collected include the level of knowledge and application of sanitary hygiene of food handlers using questionnaires. To determine the difference between the application of sanitary hygiene based on the level of knowledge of food handlers, an independent analysis of t-test was carried out. The results showed knowledge of the application of sanitary hygiene with good categories as many as 16 people (53.3%) and sufficient categories as many as 3 people (100.0%). The results showed knowledge of the application of sanitary hygiene with good categories as many as 16 people (53.3%) and sufficient categories as many as 3 people (100.0%). The results of the analysis show that there is a difference between knowledge and the application of sanitary hygiene of food handlers with the results p = 0.000 (p 0.005).Keywords: Application of sanitation hygiene, knowledge level
Pengaruh Penambahan Pure Daun Kelor (Moringa oleifera) Terhadap Karakteristik Tahu Walik Kencana Putri, A.A Sagung Mirah Adi; Antarini, SST,. MP, Anak Agung Nanak; Agustini,SKM.M.Si, Ni Putu
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 1 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i1.2149

Abstract

Tahu walik merupakan perpaduan antara tahu yang di balik dengan olahan bakso ayam. Modifikasi tahu walik dengan penambahan isian daun kelor sebagai sumber zat besi (Fe) dan antioksidan kemungkinan juga akan berpengaruh terhadap karakteristik mutu organoleptik. Tujuan dari penelitian ini adalah untuk mengetahui karateristik organoleptik dan uji obyektif zat besi (Fe), kapasitas antioksidan, kadar air dan kadar protein tahu walik pure daun kelor. Metode penelitian yang digunakan adalah menggunakan metode eksperimental. Jenis penelitian ini menggunakan Rancangan Acak Kelompok dan dilanjutkan melakukan uji ANOVA. Hasil penelitian menunjukan bahwa ada pengaruh yang sangat nyata pada perlakuan penambahan pure daun kelor terhadap warna, mutu warna, tekstur, rasa, aroma, mutu aroma dan penerimaan keseluruhan. Dan hasil penelitian uji obyektif laboratorium menunjukan ada perbedaan yang nyata terhadap kadar zat besi (Fe), kapasitas antioksidan dan kadar air, tetapi tidak ada perbedaan yang nyata terhadap kadar protein tahu walik dengan penambahan pure daun kelor. Hasil perlakuan yang bisa diterima adalah penambahan pure daun kelor sebanyak 10% pure daun kelor dari berat daging ayam.
Perubahan Pengetahuan, Sikap, Praktek Diet dan Kadar Gula Darah Sesudah Konseling Gizi Pada Penderita Diabetes Melitus Rawat Inap di Rumah Sakit Umum Daerah Tabanan Sukraniti, Desak Putu; Mataram, I Komang Agusjaya; Adistyanthi Dinar, I Gusti Ayu Agung Amanda
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 4 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i4.2807

Abstract

Diabetes mellitus can be influenced by knowledge, attitudes, dietary practices and blood sugar levels. The purpose of the study was to determine changes in knowledge, attitudes, dietary practices and blood sugar levels after nutritional counseling in patients with Diabetes Mellitus hospitalized at Tabanan Regional General Hospital. This study used Pre experimental with One-Group Pretest-Posttest Design. The number of samples used was 30 patients with Diabetes Mellitus hospitalized at Tabanan Regional General Hospital. Data collection includes: age, education, gender, knowledge, attitude, dietary practices and blood sugar levels. Data were collected twice, before and after counseling. To determine whether there are changes in knowledge, attitudes, dietary practices and blood sugar levels before and after counseling, Wilcoxon test was used. The results showed a p-value of 0.000 on knowledge, attitudes and blood sugar levels before and after counseling which means there is a significant change and a p-value of 0.087 which means there is no significant change in dietary practices before and after counseling.
Analisis Cemaran Mikroba Escherichia Coli Pada Bumbu Lumpia di Wilayah Pantai Desa Sanur Kaja Denpasar Selatan Adnyani, Ni Kadek Mita Dwi; Agustini, Ni Putu
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 3 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i3.2772

Abstract

Based on the BPOM RI report in 2019, there were 373 cases of food poisoning in Bali, with 43 cases of processed food poisoning. One of the processed snacks that are often found in tourism areas is spring rolls. Lumpia is served together with the seasoning which is made from peanuts with high protein and water content so that if it is not processed properly it can facilitate the growth of bacteria, one of which isEscherichia coli. The purpose of this study was to determine the food safety of spring roll seasoning sold by traders in the Pantai area of Sanur Kaja Village, South Denpasar. Observational analytic research type with designcross sectional and sampling techniquesPurposive Sampling with 16 samples of spring roll traders. Assessment of food safety scores, TPC, MPN and TPC testing was carried out Escherichia Coli so as to get the results, namely, 11 samples (68.7%) with the vulnerable category, but safe for consumption. The total microbial contamination was above the maximum limit, namely 3 samples (18.8%), bacterial contaminationcoliform above the maximum of 11 samples (68.8%) and there was 1 sample (6.2%) positive for bacteria Escherichia Coli. Based on the results of the Kruskal Wallis test, it was concluded that there was a difference between total microbial contamination and contamination Escherichia Coli bacteria with a value-based food safety scoreAsymp. sig 0.05. So it can be concluded that the food safety of spring roll seasoning sold in the Pantai Desa Sanur Kaja area is categorized as vulnerable, but safe for consumption.Keywords: Spring Roll Seasoning, Food Safety Score, Total Microbial Contamination, Coliform Bacteria Contamination, Escherichia Coli.
Hubungan Konsumsi Zat Gizi (Protein, Besi, Asam Folat, Vitamin C) dan Konsumsi Tablet Tambah Darah Dengan Kadar Hb Pada Remaja Putri Kelas 10 di SMK Negeri Tabanan Putri, Ni Made Mia Dwi Nanda; Mataram, I Komang Agusjaya; Suarjana, I Made
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 1 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i1.2730

Abstract

Hemoglobin is a protein molecule in red blood cells that functions as a transport medium for oxygen from the lungs to all body tissues and carries carbon dioxide from body tissues to the lungs. Hemoglobin is the part of the red blood cells that determines the presence of anemia. The purpose of this study was to determine the relationship between consumption of nutrients (Protein, Iron, Folic Acid, Vitamin C) and consumption of Blood Supplementary Tablets (TTD) with Hemoglobin (Hb) levels in female adolescents at vocational high school 1 tabanan. This type of research is an observational study with a cross-sectional design. This research was conducted in December 2022. The determination of the sample size was determined by using a simple random sampling technique. Based on the calculation results, a sample size of 78 was obtained from 355 grade 10 teenage girls at vocational high school 1 Tabanan. Data is presented with frequency tables and cross tables and then analyzed using the Spearman correlation test. The results showed that out of 78 samples, there were 55 samples (70.5%) with normal hemoglobin levels ≥12 g/dL, 64.1% sample protein consumption level was in the adequate category, 70.5% sample iron consumption level was in the adequate category, 67.9% sample folic acid consumption level in the adequate category, 64.1% of the sample consumption level of vitamin C was in the adequate category, and the consumption rate of iron supplement tablets was not consumed by all samples. The results of the statistical test showed the overall p value (p0.05), which means that there was a significant relationship between the level of consumption of protein, iron, folic acid and vitamin C and hemoglobin levels.
Hubungan Asupan Natrium dan Lemak dengan Tekanan Darah pada Pasien Hipertensi di Ruang Rawat Jalan Poli Penyakit Dalam Rumah Sakit Umum Daerah Bangli Wahyuni, Komang Tri; Sugiani, Pande Putu Sri; Dewantari, Ni Made
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 4 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i4.3406

Abstract

Hypertension is a non-communicable cardiovascular disease. The estimated incidence of hypertension in Indonesia in 2018 was 63,309,620 people, with a mortality rate of 427,218. Hypertension can be caused by excessive sodium and fat intake. The purpose was to determine the relationship between sodium and fat intake with blood pressure in hypertensive patients treated in the outpatient department of Internal Medicine at Bangli Regional General Hospital. This research applied a descriptive analytic study conducted in the Internal Medicine Polyclinic of Bangli Regional General Hospital in April-May 2024. The sample consisted of 30 individuals, using purposive sampling. The relationship between variables was analyzed by Spearman's Rank. Sodium intake showed that 18 samples (60%) were classified as good and 12 samples (40%) as excessive. Meanwhile, fat intake showed that 17 samples (56.7%) were classified as good and 13 samples (43.3%) as excessive. Blood pressure examination results showed that 13 samples (43.3%) were hypertensive, and 17 samples (56.7%) controlled blood pressure. The analysis showed a relationship between sodium intake and blood pressure (p = 0.000) and between fat intake and blood pressure (p = 0.031). Monitoring and evaluating the consumed nutrients at home and educating on diet provision for outpatient patients need enhancement.
Pola Konsumsi Ikan Pada Balita di Kampong Tanah Bara Kecamatan Gunung Meriah Kabupaten Aceh Singkil Diana, Diana; Thahir, Muhammad Agam
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 3 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i3.1826

Abstract

Food consumption is one of the factors that directly affect a person’s nutritional status. Fish is a food that provides relatively high animal protein and provides essential unsaturated fatty acids that the human body needs. This study aims to determine the pattern of fish consumption in toddlers which includes the intensity of fish consumption, reasons for consuming fish, age at which fish were started, frequency of eating fish, types of processed fish consumend, and types of fish consumed. The method used is descriptive method. Sampling with random sampling technique using the slovin formula to get 70 respondents. The result of the study show that the intensity in consuming fish does not mean that toddlers always consume fish, there are 70,8% giving toddlers to eat fish because fish has a high nutritional content, toddlers generally consume fish at the age of 1 year as much as 72,2%, and the portion of fish spent at the time of eating the most is  1/2  fish which is 68,9%, as many as 81,1 % of toddlers do not consume processed fish, the type of sea water fish consumed the most is dencis fish namely 54,1%, , the type of fresh water fish consumed the most is nila  fish namely 47,3%.Keywords: Comsumption Pattern, Fish, Toddler
Konsumsi Seng (Zn) dan Zat Besi (Fe) dan Kadar Hemogoblin Pada Siswi SMA Negeri 1 Gianyar Indraswari, Dewa Ayu Ratri; Padmiari, Ida Ayu Eka; Suarjana, I Made
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 2 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i2.2776

Abstract

Young women are susceptible to nutritional problems, one of which is anemia. The cause of anemia is the lack of consumption of macro and micronutrients, such as iron and zinc. The problem of anemia in adolescent girls will cause adverse effects such as causing babies born with low weight, stunting babies, and high prenatal mortality. The purpose of this study was to determine the relationship between zinc and iron consumption and hemoglobin levels in high school students Negeri 1 Gianyar. The type of data in this study is analytical using a cross sectional design. The population in this study was grade 11 and 12 students with a sample of 60 people selected by random sampling. Data on zinc and iron consumption were obtained using a 24-hour food recall questionnaire processed using the 2007 Nutri Survey program, and hemoglobin levels were obtained by digital multicheck method, namely with GCHb Easy Touch. Data were analyzed using bivariate analysis using the spearman rank test. The results showed the level of zinc and iron consumption was still lacking.  The average consumption of zinc and iron after the data was processed was zinc consumption which was 4.3 mg and iron consumption which was 3.95 mg. Consumption of zinc and iron is lower than the daily needs, namely zinc 9 mg and iron 15 mg. There was no significant association (p0.05) between zinc consumption and hemoglobin levels. TThere was no significant association (p0.05) between iron and hemoglobin levels in adolescent girls.

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