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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 264 Documents
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The Breakfast Macronutrients and Blood Glucose Levels in Type 2 Diabetes at X Hospital in Gresik Regency An Nisaa' Aulia Achmad; Lini Anisfatus Sholihah
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol. 15 No. 3 (2026): Jurnal Ilmu Gizi : Journal of Nutrition Science
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

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Abstract

Background : Type 2 diabetes mellitus (T2DM) is one of the most common metabolic diseases and is characterized by persistent hyperglycemia resulting from insulin resistance accompanied by impaired insulin secretion. Breakfast plays an important role in daily glycemic regulation because both its energy contribution and macronutrient composition may influence glucose metabolism. Objective : This study investigated the association between breakfast energy proportion, macronutrient composition, and fasting blood glucose among pre-elderly outpatients with T2DM at Hospital X, Gresik. Methods : An observational analytic study with a cross-sectional design was conducted among 70 participants recruited using accidental sampling. Breakfast intake was assessed using two non-consecutive 24-hour food recalls collected in different months, while fasting blood glucose values were obtained from medical records. Pearson's correlation test was applied to examine the relationships between variables. Results : The average breakfast energy contribution accounted for 19.46% of total daily energy requirements. The mean proportions of carbohydrate, protein, and fat were 53.24%, 17.54%, and 29.01%, respectively, whereas the mean fasting blood glucose level was 179.85 mg/dL. No significant associations were identified between breakfast energy proportion, macronutrient composition, and fasting blood glucose levels. Conclusions : Breakfast energy proportion and macronutrient composition were not associated with fasting blood glucose among pre-elderly patients with T2DM. Keyword : Type 2 diabetes mellitus; breakfast; energy proportion; macronutrients; fasting blood glucose
Standardized NCP in Pediatric Patients UTI by Pseudomonas and Marasmus : Inggris I Komang Wangun Astawa
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol. 15 No. 3 (2026): Jurnal Ilmu Gizi : Journal of Nutrition Science
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

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Abstract

Background: Urinary Tract Infection (UTI) is among the most common infectious diseases in children, alongside acute respiratory and gastrointestinal infections. UTI may cause decreased kidney function, acute kidney injury (AKI), and urosepsis, and may lead to renal scarring, hypertension, and end-stage chronic kidney disease. Objective: To implement a standardized nutrition care process to support clinical stability, meet increased energy requirements during the catabolic state, and prevent deterioration of nutritional status. Methods: This case study involved Master KNAP, an 8-year-and-4-month-old male pediatric patient diagnosed with UTI, acute kidney injury (failure stage), and severe protein-energy malnutrition (PEM) of the marasmic type. The patient was hospitalized in the Gardenia Pediatric Ward at Prof. Dr. I.G.N.G. Ngoerah General Hospital. Nutrition care was provided using the five steps of the Standardized Nutrition Care Process (NCP). Results: Anthropometric assessment indicated severe malnutrition (BMI-for-age z-score: -3.02 SD), while biochemical assessment showed severe anemia. Oral nutritional intervention was introduced gradually, beginning at 50% of estimated nutritional requirements. Three days of monitoring demonstrated improvements in energy and protein intake, accompanied by favorable changes in nutrition-related clinical conditions. Conclusions : Gradual nutrition therapy for pediatric UTI complicated by AKI and PEM supported clinical stabilization and contributed to the patient’s recovery process. Keyword : urinary tract infection, malnutrition, nutrition care process
Relationship Between Food Taste, Acceptance and Waste Among Inpatients Emilia Ina; Juni Gressilda Louisa Sine; Gusti Ayu Dewi Kusumayanti
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol. 15 No. 3 (2026): Jurnal Ilmu Gizi : Journal of Nutrition Science
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

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Abstract

Background: Food waste is a longstanding issue in hospitals across Indonesia. Excessive food waste may contribute to inadequate nutritional intake among patients during hospitalization and hinder the recovery process. Objective: This study aimed to determine the relationship between food taste, food acceptability, and food waste among inpatients at Ruteng Regional General Hospital. Methods : This analytical observational study used a cross-sectional design and was conducted in March 2026 with 45 respondents. Inclusion criteria were inpatients aged ≥18 years, receiving regular meals or porridge, fully conscious and able to communicate, and hospitalized for at least 48 hours. Independent and dependent variables were measured simultaneously. Data were collected through interviews using questionnaires and direct weighing of leftover food from breakfast, lunch, and dinner over one day. Data were analyzed using univariate and bivariate analyses. Results: Bivariate analysis using the chi-square test followed by Fisher’s exact test showed no significant relationship between food taste and food waste (p = 1.000; p > 0.05). Conclusions: Similarly, no significant relationship was found between food taste and food acceptability (p = 1.000). However, a significant relationship was found between food acceptability and food waste (p = 0.000; p < 0.05). Keyword             : food taste; food acceptability; food waste
The Effect of Porang (Amorphallus O.) Flour and Red Bean Substitution on Pancake Acceptability Shanty Novita Duri
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol. 15 No. 3 (2026): Jurnal Ilmu Gizi : Journal of Nutrition Science
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

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Abstract

Background: The dietary habits of urban college students, characterized by frequent consumption of energy-dense fast food and inadequate fiber intake, may contribute to an increased risk of obesity. Objective: This study aimed to evaluate the acceptability of pancake formulations substituted with porang flour (Amorphophallus oncophyllus) and served with red kidney bean paste as a low-energy snack option for obese college students. Methods: This experimental study employed a Completely Randomized Design with three formulations: F0 (control), F1 (20 g porang flour), and F2 (40 g porang flour), each served with 15 g of red kidney bean paste. Acceptability was evaluated using a 5-point hedonic scale for color, aroma, texture, and taste. Data were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney post-hoc test. Results: Significant differences were found in color and taste acceptability (p < 0.05). Formula F2 showed significantly lower acceptability than the control in terms of color (p < 0.001) and taste (p = 0.009), mainly due to reduced crust brightness and the characteristic aftertaste of porang flour. Conclusions: Substitution with porang flour and red kidney bean paste significantly affected the color and taste acceptability of pancakes. Formula F2, representing the highest substitution level, significantly altered panelists' preferences. Keywords: Acceptability; obesity; pancakes; porang flour; red kidney bean paste.

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