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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 Substitusi Terigu Dan Tepung Daun Kelor Terhadap Mutu Organoleptik, Kadar Fe, Serat dan Kapasitas Antioksidan Kue Sus Utami, Komang Dinda Adelya; Puryana, I Gusti Putu Sudita; Tamam, Badrut
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.v13i1.2767

Abstract

Choux Pastry is type of pastry that has a soft texture, also can be filled with some filling inside. The aim of the study was to determine the effect of the composition of wheat flour and moringa leaf flour on the organoleptic quality, iron, fiber and antioxidant capacity of choux pastry. The type of research is Randomized Block Design (RBD) with 5 types of treatment, there are P1 (3% moringa leaf flour: 97% wheat flour), P2 (5% moringa leaf powder: 95% wheat flour), P3 (7% moringa leaf flour % : 93% wheat flour), P4 (9% moringa leaf flour : 91% wheat flour), P5 (11% moringa leaf flour : 89% wheat flour) with 3 repetitions. Choux Pastry with different wheat flour and moringa leaf flour substitutions had a significant effect on organoleptic tests and chemical quality including color, scent, texture, taste, overall acceptability, color quality, taste quality, Fe, and antioxidant, but has no significant effect on fiber. The best treatment of Choux Pastry is with 3% moringa leaf flour substitution treatment : 97% wheat flour (P1) was most preferred in terms of taste, texture, scent, color, overall acceptability, taste quality, color quality, Fe of 0,82mg/100g, antioxidant of 0.010%, and fiber of 3.487%.
Hubungan Tingkat Stres Tingkat Konsumsi Energi dan Status Gizi Pedagang Wanita Pada Era New Normal di Pasar Umum Gianyar Widya Adnyani, Ni Made; Ariati, Ni Nengah; Yuni Gumala, 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.v13i4.2843

Abstract

During the Covid-19 pandemic, there was a new term in society called New Normal. New Normal is an adaptation to new habits, which means carrying out activities by implementing health protocols. One of the things that can be caused by Covid-19 is stress on traders due to a decrease in the number of buyers. 80% of respondents had symptoms of post-traumatic stress due to experiencing or witnessing unpleasant events related to Covid-19. Stress can lead to emotional eating, emotional eating will affect consumption levels and nutritional status of female traders. Female traders must pay attention to stress levels, energy consumption levels, and nutritional status that can be measured with weight and height. The purpose of this study was to determine the relationship between stress levels, energy consumption levels, and the nutritional status of female traders in the new normal era at the Gianyar public market. This type of observational research with a cross sectional design using a purposive sampling technique with a total of 94 people. Data collected by interview method and taking measurements. Data is presented with frequency tables and cross tables. The results of the Rank Spearman test showed that there was no significant relationship between stress levels and energy consumption levels (p= 0,215) and there was a significant relationship between energy consumption levels and nutritional status (p= 0,001).
Hubungan Asupan Zat Gizi Makro Vitamin Larut Lemak dan Berat Badan Lahir Dengan Status Gizi Balita di Kecamatan Kanatang Kabupaten Sumba Timur Nara, Tonda Mbitu; Kencana, I Ketut; Ari Widarti, I Gusti Agung
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.v13i3.2879

Abstract

Nutrition is one of the important factors that determine the level of health and harmony between physical development and mental development. The level of normal nutritional status is achieved when optimal nutritional needs are met. According to the NTT Health Office in 2015, several areas in NTT that experienced more than 200 cases of malnutrition were in Kupang City, Kupang District, TTS, Alor, Southwest Sumba and East Sumba. Then in Nagakeo, Ngada and Central Sumba the incidence of malnutrition was 50 cases. The purpose of this study was to determine the relationship between intake of macronutrients, fat soluble vitamins, birth weight, and the nutritional status of toddlers in Kanatang District, East Sumba Regency. This study used an observational method with a cross-sectional design with a total sample of 88. The sampling technique used was simple random sampling. Data collection included weighing, measuring height, 24-hour recall, and history of birth weight. The results show that there are still 11.4% of children under five who are undernourished as assessed using the calculation of the z-score index BB/TB. The data analysis used was the Pearson Correlation test with α = 0.05. Based on the results of statistical analysis tests, it was found that there was a significant relationship between carbohydrate, protein and fat intake and the nutritional status of toddlers. In addition, there is a significant relationship between vitamin A intake and the nutritional status of children under five, and there is no significant relationship between vitamin D, vitamin E, vitamin K and birth weight and nutritional status of children under five in Kanatang District, East Sumba Regency.
Hubungan Asupan Protein Karbohidrat dan Zat Besi Dengan Stunting Pada Balita di Wilayah Puskesmas Gianyar 1 Anzi, Ni Komang Yonik Liena; Kencana, I Ketut; Ambartana, I Wayan
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.v13i2.2877

Abstract

Stunting or often called stunting or stunting is a condition failure to thrive in children under five years old (toddlers) due to chronic malnutrition and repeated infections, especially during first 1,000 Days of Life (HPK) period, namely from fetus to child aged 23 months. Toddlers experiencing growth retardation characterized by short and very short physique are 2 main toddler nutrition problems in Bali. purpose of this study was to determine relationship between intake protein, carbohydrates and iron with stunting in toddlers in  Gianyar 1 Health Center area. Using research method using cross-sectional method presented in a cross table and then analyzed using statistical tests to determine the strength of the relationship and the direction of the relationship between variable. results this study are that there is relationship between intake of protein, kh , and iron (FE) on incidence stunting as indicated by the value α (0.05). With contingency coefficient value of 0.324 protein. Intake kh 0.354 and intake of iron (FE) 0.338. results this study it was suggested to families to pay attention amount intake toddlers both in womb and at birth and to carry out nutritional counseling at posyandu. Puskesmas always provide education about the dangers of stunting.
Gambaran Status Gizi Dan Kebiasaan Sarapan Siswa di SMP Negeri 1 Bangli Swandewi, Kadek Dian; Nursanyoto, M.Kes, Ir. Hertog; Widarti, DCN, M.Kes, I Gusti Agung Ari
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.v13i4.3414

Abstract

Teenagers' balanced nutrition will greatly determine their maturity in the future. Teenagers' balanced nutrition needs special attention. Teenage nutrition problems are caused by several factors, including breakfast patterns. This research aims to determine the nutritional status and breakfast habits of students. This research is an observational type. With a cross sectional design. The population is all students at SMP N 1 Bangli. A sample of 76 subjects was selected randomly. Data was collected using questionnaires and the SQFFQ form. Based on the research results, it shows that more than half of the students at SMP Negeri 1 Bangli have good nutritional status, 54 people (55.26%). Than half of the students at SMP Negeri 1 Bangli had breakfast habits that were not according to recommendations, namely 41 people (53.95%). Breakfast habits are not as recommended, more people are obese. The type consumed in more or less obese category. The amount consumed in the more or less obese category. The frequency consumed in the rare category is greater that of those with poor nutrition. Considering the importance of breakfast on nutritional status, it is recommended to socialize the benefits of breakfast regularly and continuously.
Hubungan Asupan Karbohidrat Dan Status Gizi Dengan Kadar Glukosa Darah Penderita Diabetes Mellitus Tipe II Di Puskesmas Penebel II Kabupaten Tabanan Sari, Candra Kusuma; Wiardani, Ni Komang; Sri Sugiani, Pande 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.v13i3.2794

Abstract

Diabetes Mellitus is one of the main non-communicable diseases (PTM) in society. The prevalence of DM continues to increase which causes various impacts such as high health costs and a decrease in people's quality of life. This study aims to determine the relationship between carbohydrate intake and nutritional status with blood glucose levels in Type II Diabetes Mellitus Patients at Penebel II Health Center, Tabanan Regency. The type of research used is descriptive research, namely research conducted on a set of objects that aims to see a picture of phenomena (including health) that occur in a certain population. The number of samples studied was 44 samples. Carbohydrate intake in the more category, namely 86.4%, carbohydrate intake in the normal category was 9%, and for carbohydrate intake in the less category, 4.6%. Significant value of 0.697 (value of r = 0) so that there is no significant relationship between carbohydrate intake and blood glucose levels. Significant value of 0.124 (value of r = 0) so that there is no significant relationship between nutritional status and blood glucose levels. 
Hubungan Pola Konsumsi Jajanan dan Aktivitas Fisik Dengan Obesitas Pada Remaja di SMP N 1 Kuta Yanti, Ni Kadek Dea Widya; Dewantari, Ni Made; Sukraniti, Desak Putu
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.v13i2.2781

Abstract

Obesity is one of the nutritional problems caused by the accumulation of fat in the body and the consumption of food that exceeds the needs. Consumption of various types of snacks containing high sugar and high fat and lack of physical activity affect the incidence of obesity. The purpose of this study was to determine the relationship between snacks consumption patterns and physical activity with obesity in adolescents at SMPN 1 Kuta. This type of research is observational with a cross sectional design conducted in December 2022 which amounted to 90 people by simple random sampling. Data on snacks consumption patterns were collected through interviews with the SQ-FFQ form. Physical activity data using the PAQ-C questionnaire. Data analysis in the form of the relationship between snack consumption patterns and physical activity with obesity using the Pearson correlation test. There is a relationship between the type of snack consumption and obesity (p=0.000). There is a relationship between frequency of snack consumption and obesity (p=0.004). There is a relationship between energy snacks with obesity (p=0.000) and there is a relationship between physical activity with obesity (p=0.000). It is recommended that schools and parents pay more attention to the selection of snacks consumed and conduct regular monitoring of nutritional status in school adolescents.
Perbedaan Penyuluhan Dengan Media Video dan Media Power Point Presentation Terhadap Pengetahuan dan Sikap Tentang Sayur dan Buah Pada Siswa di SD Negeri 12 Kesiman dan SD Negeri 7 Kesiman Ambartana, I Wayan; Widya Astuti, Ni Wayan; Suiraoka, I 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.v13i1.2690

Abstract

One message of balanced nutrition is to increase consumption of vegetables and fruit. Low consumption of vegetables and fruit can cause nutritional problems in school children. The reason is that children's eating behavior is unstable and there are many instant foods that contain little vegetables and fruit. Another cause is the lack of knowledge about consumption of vegetables and fruit. One way to achieve this is through counseling. Media is needed to achieve success, the available media include video media and power point. The purpose of this study was to determine the differences in knowledge and attitudes of students at Elementary School of 12 Kesiman and Elementary School of 7 Kesiman about vegetables and fruit using video and media.power point. This type of research is a quasi-experimental with a plan The Matching Only Pretest-Posttest Control Group Design and using only the two-group average independent which totaled 72 people. Data was collected by filling out a questionnaire. Data is presented in frequency and cross tables. Test results Mann-Whitney showed that there was a significant difference in knowledge data between students of Elementary School of 12 Kesiman and Elementary School of 7 Kesiman (p-value = 0.005). The same attitude test was carried out, which resulted in a significant difference in attitude between students of Elementary School of 12 Kesiman and Elementary School of 7 Kesiman (p-value = 0.013). Suggestions that can be done is to consider the use of video and media media power point as one of the student learning methods.
Pengaruh Penambahan Puree Buah Naga Merah (Hylocereus Polyhizus) Terhadap Karakteristik Jaja Laklak Ariyani, Putu Eka Putri; Antarini, Anak Agung Nanak; Tamam, Badrut
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.v13i4.2845

Abstract

Jaja Laklak has white characteristics but there are also green and pink colors where the dyes used are derived from natural dyes. It has a round shape, served sprinkled with grated coconut and doused with liquid brown sugar solution. The purpose of this study was to determine the characteristics of jaja laklak with additionsPuree red dragon fruit. The research method used, the experimental method used a randomized block design (RBD) with 5 treatments and 3 replications. The results of the subjective analysis of jaja laklak including color, aroma, taste, texture, overall acceptance, color quality, taste quality and texture quality are significant. The results of the objective analysis are fiber content and antioxidant capacity. Data analysis used the ANOVA test if there was a difference in the treatment then it would be followed by the least significant test (LSD). The results showed that there was an added effectPuree red dragon fruit on organoleptic quality including color, texture, taste, overall acceptability, fiber content and antioxidant capacity. AdditionPuree Red dragon fruit as much as 30% produced the most preferred quality with the characteristics of purplish red color, chewy texture, sweet taste, overall acceptance of likes, fiber content of 3.8784% and antioxidant capacity of 7.8900%. Keywords: Jaja Laklak, Addition of Red Dragon Fruit Puree, Fiber, Antioxidant Capacity.
Efektivitas Penyuluhan Dengan Metode Simulasi Terhadap Peningkatan Pengetahuan Dan Sikap Tentang Sarapan Pada Murid Di SDN 3 Delod Peken Tabanan Indriani, A.A. Lystia Putri; M. Kes, Ir. Desak Putu Sukraniti,; M.Si, Ni Putu Agustini, SKM.
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.v13i3.700

Abstract

Breakfast is very important for elementary school students especially to maintain the concentration of learning and support achievement in school. Many elementary school students who ignore breakfast before going to school due to lack of knowledge about breakfast. Therefore an education is needed to increase the knowledge and attitudes of elementary school students about breakfast. The targets of this study is to determine the effectiveness of counseling with the simulation method on knowledge and attitudes about breakfast in elementary school students. This type of research is experimental quazi with a one group pretest-posttest design study design. The sampling technique uses proportional random sampling. The total population is 88 people with a total sample of 73 people. This research was conducted in January-May 2019. Instruments for collecting data using questionnaires about breakfast. The results showed that there was a change in knowledge and attitude about breakfast. Hypothesis testing using paired T-Test samples obtained p value sig. 2-tailed) knowledge of 0,000 and p value of sig. 2-tailed) breakfast attitude at 0.024. It was concluded that counseling using an effective simulation method on increasing knowledge and attitudes about breakfast for students at SDN 3 Delod Peken Tabanan. It is expected that extension officers in the school can improve and develop the provision of material on breakfast to elementary school students by using methods and media that are more interesting and in accordance with children's development such as simulation methods with the breakfast monopoly media.Keywords             : simulation, knowledge, attitude, breakfast

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