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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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Hubungan Pengetahuan Dan Pola Konsumsi Fast Food Dengan Status Gizi Pada Anak Sekolah Dasar Di Wilayah Sanur Kaja Denpasar Selatan Ni Putu Yosi Rahayu; I Komang Agusjaya; A.A Gde Raka Kayanaya
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 8, No 1 (2019): Februari 2019
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v8i1.389

Abstract

Technological and socio-economic developments have changed traditional consumption patterns to western consumption patterns such as fast food contains high energy and fat. Based on Riskesdas (2013) the prevalence of obesity is quite high 18,8%. The purpose of this research is to know the relation between knowledge and fast food consumption pattern with nutrition status in elementary school children in Sanur Kaja area. This research type is observational and crossectional design with 76 samples. Data of knowledge collected by angket method, data of fast food consumption pattern collected by interview method using SQ-FFQ, and nutrition status data based on indicator body mass index (IMT/U) collected by anthropometry method. Data analysis uses Pearson correlation statistics. The result of this research showed that 39 (51,3%) samples are knowledgeable enough, consumption patterns of fast food samples both of type, consumption of energy, fat, and frequency more than average, type consumption fast food 47 (61,8%) sample, consumption energy of fast food 42 (55,3%) sample, consumption fat of fast food 40 (52,6%) sample and frequency of fast food consumption 46 (60,5%) sample. The normal nutrition status as much 53 (69,7%) sample, overweight 10 (13,2%) sample, obesity 11 (14,5%) sample, very lean 1 (1,3%) sample and lean 1 (1,3%) sample. Knowledge with fast food consumption pattern and type consumption of fast food with nutrition status there is no significant relationship (p0,05), fast food consumption pattern which includes consumption of energy, consumption of fat and frequency of fast food consumption significant relationship with nutrition status (p 0.05).Keywords: Knowledge, Consumption Pattern, Fast Food, Nutrition Status
GAMBARAN TINGKAT KONSUMSI NATRIUM DAN TEKANAN DARAH PADA PASIEN HIPERTENSI DI PUSKESMAS TABANAN III Ardine Madyasari; Lely Cintari; Komang Wiardani
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 10, No 3 (2021)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v10i3.1143

Abstract

Hypertension or better known as high blood pressure is a chronic disease due to excessive and insistent blood pressure on the arteries. Associated with hypertension and at risk of overcoming health problems After conducting several assessments, blood pressure values that indicate high blood pressure 140 mmHg and diastolic 90 mmHg. Hypertension continues to increase every year. Natrium consumption tightly increases blood pressure in hypertensive patients because consuming excess natrium causes thirst and encourages drinking, this increases the volume of blood in the body which means the heart has to pump more actively increasing blood pressure. This study discusses the level of natrium consumption and blood pressure in hypertensive patients at the Tabanan III Health Center. This type of research is observational research with cross sectional design and consecutive sampling techniques. The number of samples issued is 20 samples. From the research that has been done, from 20 samples have good natrium consumption level, samples with good natrium consumption category with uncontrolled blood pressure are 11 samples (100%) and good natrium consumption level with controlled blood pressure are 9 samples (100%).Keywords: blood pressure, natrium consumption, hypertension 
DESCRIPTION OF NUTRITION STATUS BASED ON THE BREAKFAST KNOWLEDGE LEVEL AND BREAKFAST CONSUMPTION STUDENTS OF THE SIDEMENT 2ST MIDDLE SCHOOL KARANGASEM DISTRICT I Gusti Agung Mirah Wiratmini; I Ketut Kencana; I Putu Suiraoka
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 2 (2020): Mei 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i2.807

Abstract

Nutritional status is primarily affected by infectious diseases and nutrient intake. The intended intake is breakfast Breakfast intake is influenced by the level of knowledge related to breakfast. This study aims to determine; (1) knowing nutritional status; (2) get an overview of the level of knowledge of breakfast; (3) get an overview of breakfast consumption; (4) get an overview of nutritional status based on the level of knowledge of breakfast; (5) get a description of nutritional status based on breakfast consumption. The type of research is cross sectional, where the research was conducted in SMP Negeri 2 Sidemen, Karangasem Regency and the time of the study in February-May 2019 with a population of 186 and taking the study sample as many as 64 (35%). The results of the study show that; (1) The tendency of samples with normal nutritional status (71.,88%); (2) The tendency of knowledgeable samples to have sufficient breakfast (53,13%); (3) The tendency of the sample to have a good intake of energy, protein, and fat breakfast; (4) There is a tendency between nutritional status and knowledge of breakfast; (5) There is a tendency between nutritional status and consumption of energy, protein, and breakfast fat samples. Keywords: Nutritional Status, Breakfast Knowledge, Breakfast Consumption.
FOOD SAFETY AND NUTRITIONAL VALUE OF JINGGO RICE IN THE SANUR TOURISM AREA, DENPASAR CITY Ayu Agung Rathmaryanti; Ni Putu Agustini; Dr. Ni Komang Wiardani
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 8, No 3 (2019): Agustus 2019
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v8i3.723

Abstract

Jinggo rice is one of the traditional foods whose processing does’nt yet have special standards. Bad sanitation processing can increase the occurrence of contamination. Beside that, Jinggo rice as the main food must contain complete nutritional value and contribute to sufficient caloric value. The purpose of this studies to know food safety and nutritional value of Jinggo rice in the Sanur Denpasar City, with descriptive research type and cross sectional design. The sample were 10 nasi jinggo that sold by traders in the Sanur. Data obtained by interviews, observations, and laboratory tests. The results of research that 30% of the samples meets the requirements of the Total Plate Numbers. All samples did’nt meet Colifom's requirements, but not contaminated with pathogenic bacteria as E.coli, Salmonella sp, Shigela sp, and Vib cholera. Results of calculation nutritional value and percentage of Jinggo rice calorie donations based on the adequacy of adults according to the RDA are the average energy of jinggo rice 301.43 kcal (14.02%), protein 9.37 grams (16.43%), fat 10,06 grams (16.86%) and carbohydrates 42.54 grams (13.76%). If compared with the standard percentage of nutritional value for main food, one of Jinggo rice does’nt meet the calorie standard. It is hoped that the relevant offices and institutions will provide counseling that sanitation, so that the traders can conduct clean and healthy lifestyle to reduce the occurrence of contamination.Keywords: Jinggo rice, Food safety, Nutritional value
HUBUNGAN KONSUMSI NATRIUM DAN KALIUM DENGAN DERAJAT HIPERTENSI PADA LANJUT USIA DI PANTI SOSIAL TRESNA WERDA WANA SERAYA DENPASAR Nelly Agustina Pratiwi; Ni Komang Wiardani; G.A. Dewi Kusumayanti
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 10, No 2 (2021)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v10i2.893

Abstract

Lanjut usia adalah salah satu kelompok umur yang beresiko mengalami malnutrisi, kekurangan dan kelebihan zat gizi. Lanjut usia mengalami penurunan fungsi fisiologis akibat proses degeneratif (penuaan) sehingga penyakit tidak menular banyak muncul, salah satunya adalah hipertensi. Penelitian ini bertujuan untuk mengetahui hubungan konsumsi natrium dan kalium dengan derajat hipertensi pada lanjut usia di Panti Sosial Tresna Werda Wana Seraya Denpasar. Jenis penelitian yang digunakan adalah observasional dengan desain penelitian cross sectional. Penelitian ini dilakukan pada bulan April 2019 dengan sampel adalah lanjut usia yang diambil secara purposive sampling, sebanyak 30 orang. Pengumpulan data dilakukakan dengan wawancara menggunakan kuesioner dan pengukuran yang dilakukan yaitu penimbangan berat badan, tinggi badan, food weighing, dan pengukuran tekanan darah. Analisis statistik yang digunakan adalah Rank Spearman. Berdasarkan hasil penelitian yang telah dilakukan, rata-rata konsumsi natrium sampel adalah 1904,14 mg (lebih) dengan hasil analisis tidak ada hubungan signifikan antara konsumsi natrium dengan derajat hipertensi pada lanjut usia (p = 0,448). Rata-rata konsumsi kalium sampel adalah 577,77 mg (defisit) dengan hasil analisis tidak ada hubungan signifikan antara konsumsi natrium dengan derajat hipertensi pada lanjut usia (p = 0,823). Kesimpulan penelitian ini adalah tidak ada hubungan konsumsi natrium dan kalium dengan derajat hipertensi pada lanjut usia.
DESCRIPTION OF VEGETABLE AND FRUIT CONSUMPTION PATTERNS AND LEVELS OF BLOOD GLUCOSE OF DIABETES MELLITUS PATIENTS IN WANGAYA DENPASAR REGIONAL GENERAL HOSPITAL Komang Novia Frilly Permata Sari; Lely Cintari; Gusti Ayu Dewi Kusumayanti
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 1 (2020): Februari 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i1.799

Abstract

Diabetes mellitus is a group of metabolic diseases with characteristics of hyperglycemia that occur due to abnormal insulin secretion, insulin performance or both. Diabetes Mellitus has increased every year. The pattern of consumption of vegetables and fruits is very closely related to blood glucose levels of people with Diabetes Mellitus. This study aims to describe the consumption patterns of vegetables and fruits and blood glucose levels of people with Diabetes Mellitus at the Wangaya Regional General Hospital, Denpasar. This type of research is observational research with cross-sectional design and collaborative techniques. The number of samples studied were 33 samples. From the research that has been done, the sample with less vegetable consumption and normal blood glucose level is 60.61%, the sample with the type of vegetable consumption does not vary by 48.48%, the sample with the frequency of consumption of rare vegetables and normal blood glucose levels is 54, 55%. Samples with less fruit consumption and normal blood glucose levels were 57.58%, samples with different types of fruit consumption and normal blood glucose levels were 60.61%, and samples with frequency of consumption of rare fruits and normal blood glucose levels were 60, 61%. Keywords: Blood glucose levels; pattern of consumption; diabetes mellitus
Hubungan Kontribusi Energi, Protein, Fe, Vitamin C dan Asam Folat Makan Siang Dengan Kadar Hemoglobin Indrayanti Ratna Pramesti; Ni Made Dewantari; Ni Made Yuni Gumala
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.v11i2.1182

Abstract

Women workers are generally at risk of developing iron nutrient anemia, in addition to lack of iron intake into the body which is a factor that causes anemia, generally menstruating every month. Iron deficiency anemia can have an impact on female labor, among others, fatigue, effects on work productivity, and decreased immune system.The purpose of this study was to prove the relationship between the contribution of energy, protein, Fe, vitamin C and folic acid lunch with hemoglobin levels in women workers at the Tjampuhan Ubud hotel.This study used a cross sectional study design with a sample of 40 people. Data collection included Hb levels using secondary data. Data on the contribution of energy, protein, Fe, vitamin C and folic acid were obtained using Google Form, assisted with 2x24 hour recall method and processed using the 2007 Nutrition Survey program. To find out the relationship between the contribution of energy, protein, Fe, vitamin C and folic acid lunch with hemoglobin levels used Pearson correlation statistics test.There is no significant relationship between the contribution of energy, protein, Fe, vitamin C and folic acid lunch with hemoglobin levels (p0.05) at Tjampuhan Hotel Ubud.
NUTRITIONAL STATUS AND PHYSICAL FITNESS BASED ON STUDENT GAME ACTIVITIES AT SDN 8 DAUH PURI, DENPASAR CITY Ni Kadek Hika Triana Dewi; Ni Made Dewantari; Hertog Nursanyoto
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 10, No 1 (2021)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v10i1.851

Abstract

Indonesia experiences multiple nutritional problems, namely the problem of malnutrition and over nutrition problems. This study aims to determine nutritional status and physical fitness based on game activities. This research was conducted at SD Negeri 8 Dauh Puri. This type of research is an observational study with a cross sectional design. The study sample was students in grades 4 and 5 who followed traditional games and who followed modern games. The sample size is 44 people. Nutritional Status Data was collected by measuring body weight and height and then calculating BMI and Z-Score to get nutritional status. Physical fitness data was collected by a multi-stage run test (Bleep Test), then compared to normal then categorized as good, sufficient, or lacking. Data types of games are collected by distributing questionnaires and then filled out by students. The results showed that students had more physical fitness (52.3%), and more had normal nutritional status (47.8%). Most of the student (63.6%) followed modern games. The average VO2max value of students with norma nutrition status was 33.63 ± 5.03 ml / kg / minute. The average VO2max of student participating in the modern game is 32.33 ± 5.34 ml / kg / minute. The average Z-Score of student who follow the modern game is 1.44 ± 1.35 SD.
HUBUNGAN TINGKAT PENGETAHUAN DAN ASUPAN ENERGI DENGAN (KEK) PADA SISWI SMPN 1 SIDEMEN Sekar Dewi; I Made Suarjana; Ida Ayu Eka Padmiari
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.v11i3.1236

Abstract

Gadis remaja adalah periode penting dalam siklus hidup, terutama dalam pertumbuhan termasuk perkembangan tubuh. Perkembangan tubuh remaja dapat dipengaruhi oleh faktor pengetahuan dan gizi seseorang. Penelitian ini bertujuan untuk mengetahui hubungan tingkat pengetahuan, asupan energi dengan kekurangan energi kronis pada siswa SMP. Jenis penelitian ini menggunakan desain cross sectional dan menggunakan uji statistik korelasi tombak untuk menentukan hubungan antar variabel. Penelitian ini dilakukan pada bulan Februari-Maret 2020.Hasil penelitian menunjukkan bahwa sebanyak 50,7% siswa memiliki tingkat pengetahuan yang baik, 42,5% memiliki tingkat pengetahuan yang cukup dan 6,8% memiliki tingkat pengetahuan yang kurang. Asupan energi yang baik adalah 95,9% dan yang memiliki asupan energi lebih sedikit adalah 4,1%. Siswa yang digolongkan kurang memiliki energi kronis sebanyak 17,8%. Berdasarkan analisis variabel tingkat pengetahuan dan asupan energi kurang dengan defisiensi energi kronis diperoleh nilai p 0,05. Ada hubungan antara tingkat pengetahuan dan asupan energi dengan kekurangan energi kronis. Disarankan kepada sekolah SMPN 1 Sidemen bahwa mereka mencoba memberikan penyuluhan dengan bahan makanan B2SA (Beragam, Bergizi, Seimbang, dan Aman), terutama mengenai frekuensi makanan dalam satu hari dan karakteristik makanan segar dan aman untuk dikonsumsi.Kata kunci: tingkat pengetahuan, asupan energi, kekurangan energi kronis.
HUBUNGAN PENGETAHUAN GIZI, KONSUMSI ZAT BESI, VITAMIN C DAN TABLET TAMBAH DARAH DENGAN STATUS ANEMIA PADA SISWI SMAN 1 UBUD, GIANYAR desynta runkat; I Made Rodja Suantara; Ida Ayu Eka Padmiari
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 8, No 4 (2019): November 2019
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v8i4.764

Abstract

Anemia is a condition with lower blood hemoglobin levels than normal caused by iron deficiency. The purpose of this study is to determine the relationship between nutrition knowledge, consumption of iron, vitamin C and iron tablet with anemia status in female students of SMAN 1 Ubud, Gianyar. This research used observational with a cross sectional design. The samples in this study were 77 female students. Anemia status data was obtained from hemoglobin examination using the Hb meter method, consumption data measured by food recall 2 x 24 hours and nutrition knowledge used interview method with questionnaire. Data was analyzed using chi square. The results of the study 6 samples (7,8%) were anemic, 75 samples (97,4%) had consumption of iron in the category of deficits, 63 samples (81,8%) had consumption of vitamin C in the category of deficits, 64 samples (83,1%) did not take vitamin C supplements, 64 students (83,1%) did not take iron supplements, 72 samples (93.5%) did not take iron tablets and 50 samples (64,9%) had knowledge of nutrition in sufficient categories. There was a relationship between nutrition knowledge with consumption of iron and vitamin C (P 0.05). Keywords : nutrition knowledge, iron, vitamin C, iron tablet, anemia statusPol

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