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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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GAMBARAN TINGKAT KONSUMSI ENERGI DAN LEMAK SERTA STATUS OBESITAS SENTRAL PADA PEMANDU WISATA Putu Indri Andaluri Ina Mbitu; Ni Komang Wiardani; Lely Cintari
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.v11i3.1233

Abstract

The diet and lifestyle of tour guides tend to follow the lifestyles of tourists who are served which usually tend to be high in energy, fat and cholesterol, making the tour guide vulnerable to obesity and non-communicable diseases. This study aims to determine the level of energy and fat consumption, as well as the status of central obesity in tour guides in Sahadewa Barong and Keris Dance Batubulan. This type of research is observational with a cross-sectional design. The sampling technique uses non-random sampling, namely consecutive sampling technique, carried out in Kabupaten Gianyar with the target of being a tour guide. Data collected included identity, weight, height and waist circumference. The consumption level includes energy and fat consumption using the Recall method 1x24 hours. The data obtained are tabulated, processed and analyzed according to the type and purpose of the study and presented with a frequency distribution table and a cross table. The results showed a sample of 10 people, all male sex. As many 100.0% of the sample experienced central obesity. The results of energy consumption showed that most of the samples had an energy consumption of around 80-110% RDA of 70.0%. As for fat, the majority of consumption is around 80-110% of the RDA of 6 people (60.0%). Samples who have central obesity status with energy consumption 110% RDA totaled 1 person (10.0%), and fat consumption 110% RDA totaled 3 people (30.0%).Keywords: energy and fat consumption level, central obesity status, tour guide
DESCRIPTION OF FOOD CONSUMPTION PATTERNS AND ANEMIA STATUS OF FEMALE STUDENT IN SMA NEGERI 1 KEDIRI,TABANAN Ni Made Silya Niti Laksmi; I Made Suarjana; Desak Putu Sukraniti
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 3 (2020): Agustus 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i3.824

Abstract

Anemia is a state of hemoglobin (Hb) in the blood lower than the normal value for groups of people according to age and sex. Nutritional anemia can be caused by a lack of nutrients that play a role in the formation of hemoglobin namely iron, protein, vitamin C. Based on Basic Health Research data (Riskesdas, 2013) there are 21.7% of the population with hemoglobin levels that are less than normal with a proportion of 20, 6% in urban areas and 22.8% in rural areas and 18.4% in males and 23.9% in females. The type of research is observational research with cross sectional design. This research was conducted at Kediri Tabanan 1 Public High School in February-May 2019 by searching for samples of 46 samples. The types of data collected include primary data on sample identity and secondary data, namely consumption patterns using the SQ-FFQ form. This study aims to describe the consumption patterns and anemia status female students Kediri 1 Public High School, Tabanan. Anemic status was based on the type of female food which was not as varied as 41.30% and varied 58.70%, anemia status based on the amount of protein consumption was less as much as 34.79% and good 65.21%, anemia status based on the amount of iron consumption less as much as 73.92% and good 26.08%, anemia status based on the amount of vitamin C consumption less as much as 53.65% and good 54.35%, anemia status based on frequency of use of female food ingredients in the category often as much as 73.91% and rarely 26.09%.Keywords: Consumption pattern, anemia, adolescence 
HUBUNGAN POLA SARAPAN DENGAN STATUS GIZI DAN PRESTASI BELAJAR PADA ANAK SEKOLAH DI SD NO 1 PEREAN,BATURITI,TABANAN, BALI made tika kasmuri; Desak Putu Sukraniti; I.G.A Ari Widarti
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.v9i2.813

Abstract

Breakfast is food that is eaten every morning or an important activity is carried out before filling in other activities every day. Breakfast is needed to fill the empty stomach for 8-10 hours and is useful in improving learning concentration and physical abilities. The food must contain all the nutrients needed by the body. Food with this balanced composition is needed because the body needs nutrients for growth, development and maintenance. Nutritional status is a reflection of the balance state of nutritional intake (intake) and the needs (requirements) of nutrients in the form of certain variables. The purpose of this study was to determine the relationship of breakfast patterns with nutritional status and learning achievement in school children at SD No. 1 Perean. This type of research was observational with a crossectional research design. The sample size in this study is 75. Data collection uses identity forms, 24-hour recall method, measurement of body weight and height. Data is processed by spearman analysis. The results showed that 1.3% of school children with breakfast patterns were rare, 16% with occasional categories and 82.7% with frequent categories. The nutritional status of school children is 54.7% with normal nutritional status, 21.3% with nutritional status fat, 24% with nutritional status obesity. The learning achievement of Perean Elementary School No. 1 children is 1.3% with sufficient achievements and 98.7% with good achievements. There is no relationship between breakfast habits, breakfast type, breakfast energy consumption level, consumption level of breakfast protein with nutritional status. There is a relationship between breakfast habits and learning achievement. There is no relationship between the type of breakfast, the level of energy consumption of breakfast, the level of consumption of protein breakfast with learning achievement. There is no relationship between nutritional status and learning achievement. Keywords: breakfast, nutritional status, learning achievement
DIFFERENCE OF TOTAL CHOLESTEROL LEVELS BASED ON THE CENTRAL OBESITY AND FRUIT VEGETABLE CONSUMPTION PATTERNS GIANYAR DISTRICT Ni Luh Made Tangkas Putri Hapsari; I Made Rodja Suantara; Hertog Nursanyoto
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 8, No 2 (2019): Mei 2019
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v8i2.678

Abstract

Increased cholesterol levels in the blood is one of the risks of central obesity which can be caused by genetic factors, diet, and physical activity. The purpose of this study was to determine differences in total cholesterol levels based on the incidence of central obesity and consumption patterns of vegetables in Guwang Village, Sukawati District, Gianyar Regency. This type of research was observational with a crossectional design in 63 samples of men and women aged 21–60 years determined based on inclusion criteria and their proportional random sampling. The test data used was independent t-test. The results of the analysis showed (p0.05) there were differences in total cholesterol levels based on central obesity events, there were differences in total cholesterol levels based on vegetable consumption type (p0.05), there were differences in total cholesterol levels based on fruit consumption type (p0.05), there were no differences in total cholesterol levels based on the amount of vegetable and fruit consumption (p0.05), there were no differences in total cholesterol levels based on the frequency of vegetable consumption (p0.05), there were differences in total cholesterol levels based on frequency of consumption fruit (p0.05).Keywords: total cholesterol levels, central obesity, comsumption pattern of vegetables and fruit
PENGARUH RASIO TEPUNG MOCAF DAN TEPUNG TEMPE TERHADAP KARAKTERISTIK BROWNIES KUKUS Herry Dwipayanti; Ni Putu Agustini; Anak Agung Nanak Antarini
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.v11i2.1185

Abstract

The mocaf flour substitution research with tempe flour aims to identify organoleptic characteristics, analyze protein and crude fiber levels, and determine the exact ratio of mocaf flour and tempe flour to making steamed brownies. An experimental research design with a randomized block design with 5 levels of treatment and 3 replications. The treatments consisted of P1 (mocaf flour ratio 95%, tempe flour 5%), P2 (mocaf flour ratio 90%, tempe flour 10%), P3 (mocaf flour ratio 85%, tempe flour 15%, P4 (mocaf flour ratio 80 %, tempe flour 20%), P5 (mocaf flour ratio 75%, tempe flour 25%) The results showed that the difference in mocaf flour substitution with tempe flour significantly affected organoleptic quality including color, aroma, texture, taste, overall acceptance , aroma quality, texture quality, crude fiber content and protein content The best treatment of this study was P2 with (90% mocaf flour: 10% tempe flour) with color quality characteristics of 4.13 (likes), aroma 3.92 (likes ), texture 4.12 (like), taste 4.14 (like), with aroma quality 2.80 (not unpleasant), texture quality 2.37 (somewhat soft),overall reception of 4.06 (like) with protein content 9 , 70% bb and 9.22% crude fiber content.Kata Kunci : Tepung Mocaf, Tepung Tempe, Organoleptik, Kandungan Nilai Gizi
POLA KONSUMSI JAJANAN DAN KEJADIAN OBESITAS REMAJA DI SMP NEGERI 3 SUKAWATI Made Dwi_Riski Wulansari; Hertog Nursanyoto; Putu Suiraoka
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.v10i3.1151

Abstract

Obesity is one of the nutritional problems that is still commonly found in Indonesia. Eating habit is one the factor of over nutrition or obesity in adolescents, especially from the pattern of snacks consumption.This study aims to find a description of patterns of snacks consumption and the proportion of adolescent obesity in SMP Negeri 3 Sukawati. The type of research used is Observational and cross sectional study design with 83 samples consisting of classes VII E and VIII C at SMP Negeri 3 Sukawati. The data collected is processed according to each category and presented in the form of distribution tables and cross tables. The results of this study found 21 samples (25.3%) with nutritional status overweight/obesity and 62 samples (74.7%) with normal nutritional status. And based on the type of snacks obtained that the highest distribution of 4 types of snacks (39.7%). It is recommended that the school canteen sell food that more variated and according to health requirements and good nutritional content such as the provision of snacks that are sold should pay attention to the expiration date and have a marketing authorization.Keywords: Patterns of snacks consumption., obesity, adolescents
Hubungan Asupan Kalsium Dan Aktivitas Fisik Terhadap Profil Lipid Pada Penderita Jantung Koroner Rawat Jalan di RSUP Sanglah Denpasar Gusti Ayu Putu Chandra Devi; Pande Putu Sri Sugiani; Ni Komang Wiardani
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.v8i1.370

Abstract

This study aimed at knowing the correlation between calcium intake and physical activity on lipid profile in patients with coronary heart outpatient at Sanglah Hospital Denpasar. The research design that was used in this research was analytical research with a cross-sectional approach. The number of samples was 48 people used the Spearman correlation test. The Characteristic of the sample was the number of male samples as much as 42 people and women 6 people. The largest number of samples in the age group 50 years old was 72.9%. Most of the samples were with the last education of SMA / SMK and worked as self-employed. The average calcium intake was 1081 mg/day. The average number of calories spent during physical activity in one day was 1552 kcal/min. The average of lipid profile was cholesterol 171,90 mg/dl, HDL 37,56 mg / dl, LDL 108,91 mg / dl, and triglyceride was 160,06 mg / dl. The correlation test showed that there was a significant relationship between calcium intake and total cholesterol. The analysis result showed the value (p0,05), while HDL, LDL, and triglyceride were not significant with value analysis (p 0,05). There was no significant relation value of physical activity correlation test with lipid profile level including cholesterol, HDL, LDL, and triglyceride (p0,05). It could be concluded that there was only a significant relationship between calcium intake and cholesterol, whereas there was no significant relationship between calcium intake with HDL, LDL, and triglycerides. And there was a significant relationship between physical activity and lipid profile. Keywords: Coronary Heart Disease, Lipid Profile, Calcium intake, and Physical Activity.
DESCRIPTION THE DURATION USAGE OF GADGETS ENERGY CONSUMPTION LEVEL AND OBESITY STATUS IN STUDENTS OF JUNIOR HIGH SCHOOL 10 DENPASAR Cahyaning Werdiasih Pande; Ni Komang Wiardani; Lely Cintari
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.v10i2.924

Abstract

Unhealthy diet, low physical activity like less work-out, not a lot of movement outside the room and play gadgets such as mobile phones. The negative impact of the use of gadgets, namely sleep disorders, brain growth that is too rapid, hindering child development, child obesity and mental disorders in children. The purpose of this research is to know the description of the status of obesity based on duration of usage of gadgets and levels of consumption of energy in students of Junior High School 10 of Denpasar. The type of research used namely observational and Purposive Sampling method using. Data collected that is the identity of the sample, the measurement data of Anthropometry, duration of usage of gadgets and the level of energy consumption samples. The number of samples that are used as much as 91 samples. Based on the results of the study, groups of samples with the nutritional status of obesity that has duration of usage of gadgets with a duration of 2 hours per day that is as much as 20 samples (41.7%) and duration of over 2 hours as many as 48 samples (58.3%). As for the energy consumption level of the sample with the status of obesity has a rate of consumption above the adequacy as much as 39 samples (81.3%). This indicates that the duration of the use of gadgets more than 2 hours per day above consumption levels and adequacy ( 110% AKE) relating to the status of obesity in students of Junior High School 10 of Denpasar.  Keywords: Obesity, Duration Usage Of Gadgets, The Level Of Energy Consumption 
LEVEL OF FRUIT AND VEGETABLE CONSUMPTION AND NUTRITIONAL STATUS OF ADOLESCENTS SMP NEGERI 3 TABANAN Ni Kadek Devi Ratna Sari; I Made Purnadhibrata; I.G.A Ari Widarti
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.v9i2.810

Abstract

The results of the 2013 Riskesdas stated that 93.5% of the population aged more than 10 years consumed vegetables and fruits under the recommendation. This study aims to determine the level of fruit and vegetable consumption and nutritional status of adolescents. This is a cross-sectional study using 84 samples. The results of this study indicate that the majority of adolescents of Tabanan Middle School 3 have a normal nutritional status of 70.2%, thin 2.4%, fat 11.9%, and obesity 15.5%. The level of fruit consumption per day is mostly in the poor category, which is 86.9%, the category is quite 13.1%.The level of vegetable consumption per day is 57.1% for the less category and the category is 42.9%. The distribution of adolescent nutritional status based on fruit consumption levels, adolescents with underweight and normal nutritional status, fruit consumption levels were mostly in the category of 81.9%, and quite 18.1%. Adolescents who have obese and obese nutritional status have a low consumption level of 100%.Distribution of nutritional status based on the level of vegetable consumption of adolescents with underweight and normal nutritional status of vegetable consumption was 55.7% in the sufficient category, and 44.3% in the poor category. Adolescents with nutritional status fat and obese the level of vegetable consumption mostly in the less category, namely 91.3%, and 8.7% enough categories.
PENGARUH ASUPAN GIZI TERHADAP KEJADIAN OBESITAS PADA LANSIA DIWILAYAH KERJA PUSKESMAS BAITUSSALAM, ACEH BESAR Dian Wulandari; Arnisan W.
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 4 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i4.1327

Abstract

The population growth of the elderly above 60 years has increased rapidly. In 2015, there were 901 million people aged 60 years or over, comprising 12% of the global population. Elderly in Indonesia who are in a state of malnutrition as much as 3.4%, underweight 28.3%, ideal body weight is 42.4%, overweight is 6.7% and obesity is 3.4%. Nutritional problems in the elderly arise due to wrong eating behavior, namely an imbalance between nutritional consumption and the recommended nutritional adequacy. The research objective was to determine the effect of nutritional intake on the incidence of obesity in the elderly in the working area of the Baitussalam Community Health Center, Aceh Besar District. This research is analytic observational. The number of samples was 68 elderly (34 elderly in the obese group and 34 in the non-obese group). The research variables consisted of nutritional intake and nutritional status of the elderly. The study was conducted in January 2020, the data analysis used the chi-square test with the desired confidence level of 95%. The research data are presented in tabular and textual form. From the results of statistical tests using the chi-square test, there is no effect between nutrient intake on obesity in the elderly with the p-value on energy intake = 0.726, p-value on carbohydrate intake = 0.454, p-value on protein intake = 0.445, and p-value on fat intake = 550. In conclusion, there is no relationship between energy intake, KH intake of protein intake and fat intake on obesity in the elderly. Keywords: Energy intake, carbohydrate intake, fat intake, protein intake and elderly obesity.

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