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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 248 Documents
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The Effect of Video-Based Nutrition Education on Mothers' Behavior in Selecting Animal Protein for MPASI in Sumerta Kaja Village Ida Ayu, Pradnya Paramitha Ayu Pradnya; Padmiari, Ida Ayu Eka; Gumala, Ni Made Yuni
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol. 15 No. 1 (2026): Jurnal Ilmu Gizi : Journal of Nutrition Science
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

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Abstract

The risk factors causing stunting are very diverse, one of the factors that can influence the occurrence of stunting is the adequacy of protein and protein consumption patterns. The purpose of this study is to determine the behavior of mothers of toddlers in choosing animal protein for complementary feeding before and after nutritional education using video media in Sumerta Kaja Village. The type of research used is pure experimental research, with a design of 'Pre-test - Post-test Control Group Design', which involves conducting two tests on two groups, namely the control group and the intervention group. The total sample is 64 with inclusion criteria of mothers who have toddlers aged 6-24 months. The results show that the average knowledge score increased from 53.84 to 79.78, the average attitude score increased from 70.22 to 83.94, and the average action score increased from 63.34 to 88.31. The Wilcoxon test results indicate a significant difference before and after the intervention with a p-value of 0.000. The results of the comparison test between the two Mann Whitney test groups indicate that both those who did not receive education and those who were educated experienced an increase in scores before and after. However, providing a video led to a greater increase in knowledge, attitudes, and actions.
Relationship Between Energy and Fat Consumption Levels with Metabolic Syndrome Status in Hypertension Patients in Puskesmas Penebel I Tabanan Diah Arisani, Ni Putu; Dewi Kusumayanti, Gusti Ayu; Nursanyoto, Hertog
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol. 15 No. 1 (2026): Jurnal Ilmu Gizi : Journal of Nutrition Science
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

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Abstract

Metabolic syndrome is a collection of risk factors directly related to non-communicable diseases, the diagnosis refers to the NCEP ATP III criteria, which is characterized by obesity, increased blood sugar, high cholesterol, and high blood pressure. Metabolic syndrome is associated with high energy and fat consumption which can lead to weight gain, insulin resistance, and metabolic disease. The purpose of this study was to determine the relationship between energy and fat consumption levels and metabolic syndrome status in hypertension patients at the Penebel I Health Center. The type of research used was an observational study with a cross-sectional design with the Non Probability Purposive Sampling method. Data were collected using interview and measurement methods. The sample size of the study was 48 people. Based on the results of the study, 27.1% had metabolic syndrome status and 72.9% had no metabolic syndrome status. The results of the Spearman rank test stated that there was a significant relationship between energy consumption levels and metabolic syndrome status with a value (p = 0.016). Then the same test was carried out and obtained results that there was a significant relationship between fat consumption levels and metabolic syndrome status with a value (p = 0.032). The community is expected to reduce fat consumption and routinely check their health at the Health Center.
The Relationship Between Soft Drink Consumption Frequency and Screen Time with Overweight Status Ari Kartinia Dewi, I Gusti Made; Suarjana, I Made; Dewantari, Ni Made
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol. 15 No. 1 (2026): Jurnal Ilmu Gizi : Journal of Nutrition Science
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

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Abstract

Overweight is a condition characterized by excessive body fat due to an imbalance between energy intake and expenditure, influenced by genetic, environmental factors, and low physical activity. This fat accumulation increases the risk of non-communicable diseases such as hypertension, stroke, and cancer. Among adolescents, lifestyle factors like frequent soft drink consumption and high screen time contribute to the rising prevalence of overweight. This study aimed to examine the association between the frequency of soft drink consumption and screen time with overweight status among students at SMP Negeri 1 Abiansemal. The study used an observational design with a cross-sectional approach and involved 89 respondents. Data were collected through anthropometric measurements, interviews using the SQ-FFQ, and a screen time questionnaire. The results showed that 37% of students were classified as overweight, while 62.3% were not. Chi-square analysis revealed a significant association between soft drink consumption frequency and overweight status (p = 0.028), but no significant association was found between screen time and overweight status (p = 0.382). Based on these findings, it is recommended that the school provide education on limiting soft drink consumption and screen time as a preventive measure against overweight among adolescents.
The Relationship Between Macronutrient Intake Level and Nutritional Status with Agility in Karate Athletes at Lemkari Gianyar Ranting Ketewel Diah Putri Hariani, Ni Kadek; Ambartana, I Wayan; Ariati, Ni Nengah
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol. 15 No. 1 (2026): Jurnal Ilmu Gizi : Journal of Nutrition Science
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

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Abstract

Agility is a crucial physical component in karate that allows athletes to rapidly change direction and body position without losing balance. This study aimed to analyze the relationship between macronutrient intake (carbohydrates, protein, and fat) and nutritional status with agility in karate athletes at Lemkari Gianyar Ranting Ketewel. This was an observational study with a cross-sectional design involving 40 karate athletes aged 10–16 years. Macronutrient intake data were collected using a Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ), nutritional status was assessed based on BMI-for-age (BMI/Age), and agility was measured using the shuttle run test. Data were analyzed using the Spearman Rank Correlation test. Results showed that 50% of athletes had good agility, 65% had normal protein intake, 52.5% had normal fat intake, 52.5% had normal carbohydrate intake, and 70% had good nutritional status. Significant correlations were found between macronutrient intake and nutritional status, and between nutritional status and agility (p<0.05). It is recommended that athletes maintain a balanced diet and that coaches engage in nutrition education and monitoring.
Efektivitas In-House Training Tentang HACCP Terhadap Tingkat Pengetahuan dan Sikap Penjamah Makanan Ryanti, Ni Putu Pas; Agustini, Ni Putu; Tamam, Badrut
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol. 15 No. 1 (2026): Jurnal Ilmu Gizi : Journal of Nutrition Science
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

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Abstract

Food handler training is an important part of improving knowledge, skills, and quality of nutrition services in hospitals. This study aims to determine the effectiveness of in-house training on Hazard Analysis and Critical Control Point on the level of knowledge and attitude of food handlers in the Nutrition Installation of RSD Mangusada. The study used a pre-experimental design with a one group pretest-posttest approach, involving 35 food handlers. Data collection used a questionnaire and was analyzed using the Wilcoxon test at a 5% confidence level. The results showed that after training, all respondents (100%) showed an increase to the good knowledge category, and 62.9% showed a positive attitude. The level of effectiveness of training on knowledge was 0.82 in the high category in the first post-test and 0.52 in the medium category in the second post-test. The level of training effectiveness on attitudes is 0.65 and 0.51 in the medium category. The Wilcoxon test showed a significant difference (p <0.05) in the level of knowledge and attitudes before and after training. So it can be concluded that in-house training on HACCP is effective in improving the knowledge and attitudes of food handlers. Therefore, it is expected that the hospital will periodically conduct training and conduct monitoring and evaluation of the implementation of HACCP
The Relationship Between Knowledge, Protein Energy Consumption Levels and KEK Status of Pregnant Women in the Manggis II Community Health Center Area Panely, Ni Putu Ayu Angelita; Mataram, I Komang Agusjaya; Widarti, I Gusti Agung Ari
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol. 15 No. 1 (2026): Jurnal Ilmu Gizi : Journal of Nutrition Science
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

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Abstract

The objective of this study was to analyze the relationships between nutrition knowledge, levels of energy and protein intake, and the occurrence of Chronic Energy Deficiency (CED) among pregnant women in the catchment area of Puskesmas Manggis II. An observational design with a cross-sectional approach was employed. The study sample consisted of all pregnant women in the area, totaling 37 individuals. Data were collected through interviews, questionnaires, and Upper Arm Circumference (UAC) measurements. Results indicated that the majority of pregnant women were classified as not at risk for CED (86.5%), while 13.5% were at risk for CED (UAC < 23.5 cm). Most sampelts’ nutrition knowledge was categorized as good (89.2%), with the remainder falling into the fair and poor categories (each 5.4%). The majority also demonstrated good energy intake (81.1%), and protein intake was predominantly good (48.6%) or more than adequate (45.9%). Spearman’s correlation analysis revealed a significant positive relationship between nutrition knowledge and energy intake (r = 0.625; p = 0.000), as well as between nutrition knowledge and protein intake (r = 0.468; p = 0.003). Additionally, there were significant positive correlations between energy intake and CED status (r = 0.564; p = 0.000) and between protein intake and CED status (r = 0.480; p = 0.003). These findings underscore that a high level of nutrition knowledge, together with adequate energy and protein intake, plays a crucial role in preventing Chronic Energy Deficiency among pregnant women.
Pengaruh Rasio Tepung Sorgum (Sorghum bicolor L. Moench) dan Tepung Kacang Tolo (Vigna unguiculata L.) Terhadap Karakteristik Mutu Sereal "Sokato" Jaya, Ni Ketut Yunita Lestari Widyagita; Puryana, I Gusti Putu Sudita; Tamam, Badrut
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol. 15 No. 1 (2026): Jurnal Ilmu Gizi : Journal of Nutrition Science
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

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Abstract

Cereal is a processed food made from cereal grain flour and processed and formed into flakes, pieces, strips through an extrusion process. Generally, cereals are made from wheat imported from outside Indonesia, so alternative food ingredients are needed. Sorghum flour can be used as a substitute for wheat. In making cereals, tolo bean flour is added as a source of protein. This study aims to determine the effect of the ratio of sorghum flour and tolo bean flour on the quality characteristics of "sokato" cereal. The type of research used is experimental research, using a Randomized Block Design (RAK) with 5 treatments and 3 replications. Data analysis used to determine the effect of differences in ratios using analysis of variance (ANOVA). The results showed that differences in the ratio of sorghum flour and pigeon pea flour had a significant effect on organoleptic quality including color, aroma, overall acceptance, texture quality, taste quality, ash content, and cereal crude fiber. The best treatment of this study was P5 with 30% sorghum flour and 70% tolo bean flour with the characteristics of crunchy texture, slightly nutty, overall acceptance liked, ash content 1.66%, water content 4.7%, protein 8.01%, fat 13.75%, carbohydrate 71.87%, crude fiber 1.16%. In further research can make sokato cereal with modifications that will increase nutritional value and contain water content of less than 3% in accordance with SNI 01-4270-1996.
Daya Terima PMT Kue Satu Mota Berbasis Tepung Belut dan Tepung Singkong Sihite, Nathasa Weisdania; Marlenda, Serly; Sriwiyanti, Sriwiyanti
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol. 15 No. 1 (2026): Jurnal Ilmu Gizi : Journal of Nutrition Science
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

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Abstract

Masalah kekurangan energi dan protein pada balita masih menjadi perhatian di Indonesia, sehingga diperlukan Pemberian Makanan Tambahan (PMT) yang tepat sasaran dan dapat diterima dengan baik. Penelitian ini bertujuan untuk mengetahui daya terima PMT kue satu muta berbasis tepung belut dan tepung singkong. Penelitian ini menggunakan metode eksperimen semu dengan tiga formulasi berbeda (F1, F2, dan F3) serta dilakukan uji organoleptik oleh 30 panelis agak terlatih. Parameter yang diuji meliputi warna, aroma, rasa, dan tekstur. Data dianalisis menggunakan uji Friedman dan dilanjutkan dengan uji Wilcoxon. Hasil penelitian menunjukkan bahwa formulasi F2 paling disukai oleh panelis pada semua parameter, yaitu warna, aroma, rasa, dan tekstur dengan hasil signifikan (p < 0,05). Daya terima tertinggi diperoleh pada F2 dengan kombinasi tepung belut dan tepung singkong yang seimbang. Kesimpulan dari penelitian ini adalah PMT kue satu muta berbasis tepung belut dan tepung singkong formulasi F2 memiliki daya terima terbaik dan berpotensi sebagai alternatif PMT yang diterima baik oleh anak balita

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