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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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DIFFERENCE OF PATIENT SATISFACTION LEVELS TOO RIGHT BASED ON NUTRITION EXPERTISE PERFORMANCE IN BRSUD TABANAN AND WISMA PRASHANTI TABANAN HOSPITAL Putu Nita Cintya Dewi; Ida Ayu Eka Padmiari; Ni Made Yuni Gumala
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.v10i1.859

Abstract

Satisfaction is one aspect of the assessment of the quality of hospital health services that has significance for patients in determining the next health behavior. Although this assessment has not been able to fully describe the quality or failure of services in the health sector, it is able to show the community's need for health services. The general objective of this study was to determine the differences in the level of satisfaction of inpatients with Performnce Nutritionists in the Tabanan BRSUD and Wisma Prashanti Tabanan Hospital. This type of research used is a type of descriptive study with cross sectional. The study population was all inpatients who received nutritional services from the Tabanan Regional General Hospital and Wisma Prashanti Hospital, while the samples were part of the population with criteria, new patients who were hospitalized and would get nutritional services with ordinary food for men and women who aged 18-55 years and able to be invited to communicate. Patients are in a conscious state, Willing to participate to be the subject of research in research, and based on the calculation of the sample number formula and this study as many as 94 people. The level of satisfaction of inpatient satisfaction with the performance of nutritionists at Tabanan BRSUD was 101.7% while the level of satisfaction of inpatients towards room nutritionist performance at Wisma Prashanti Tabanann Hospital was 102.3%. Keyword : Performance, Patient Satisfaction, Nutritionist  
THE EFFECT OF COMPOSITION OF MOCAF FLOUR AND YELLOW PUMPKIN ON CHARACTERISTICS NUGGET MOCAF YELLOW PUMPKIN Putu Diartamasari Bendri; Anak Agung Nanak Antarini; Ni Nyoman Astika Dewi
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.v9i1.798

Abstract

Pumpkin is an alternative to overcome malnutrition in Indonesia. Pumpkin can be processed into various kinds of processed foods to add nutritional value. Nugget is a processed chicken product that is printed, cooked, made from a mixture of ground chicken meat which is coated with or without the addition of other food ingredients and food additives that are allowed. Comparison of mocaf flour and pumpkin can add nutritional value to nuggets. This study aims to determine organoleptic characteristics including taste, aroma, color, texture, overall acceptance and texture quality on pumpkin mocaf nuggets, to determine the levels of β-carotene to the best pumpkin mocaf nuggets, and calculate the nutrient content produced in 1 portion of the best pumpkin mocaf nuggets. This study uses experimental methods with a type of Randomized Block Design (RBD). There are 5 treatments with a ratio of mocaf flour 85%, 80%, 75%, 70%, 65% and pumpkin 15%, 20%, 25%, 30%, 35%. Based on ANOVA, organoleptic quality nuggets for taste, aroma, and texture have a significant effect, color, overall acceptance and effect on texture quality is not significant. In 100 grams of pumpkin nuggets containing 2129.06 µg or equivalent to 177.41 RE. Nugget with the best characteristic is the ratio of 65% mocaf flour and 35% pumpkin.
FAKTOR BEKERJA DAN FAKTOR PENGETAHUAN IBU DENGAN KEHADIRAN BALITA DATANG DITIMBANG KE POSYANDU Ni Nyoman Sri Adnyani; I Made Purnadhibrata; A A Agung Ngurah Kusumajaya
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 1 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i1.1174

Abstract

The issue of nutrition is one of the important factors, even a determinant of the success of Indonesia's human development efforts. Posyandu is one of the health services in the village to facilitate the community to find out or check their health, especially for pregnant women and children under five. The purpose of the study was to determine the relationship of maternal participation with knowledge and employment status. The type of research used is descriptive, a method that serves to analyze or describe a research result. The subjects used in the literature review were 2 theses that involved the factors of maternal participation in posyandu. These activities include searching, reading, and sorting out research studies and library materials that contain theories relevant to the research to be conducted. Literature analysis is done by summarizing the results of research in journals and theses that are relevant to the issues discussed. The results of this study indicate that the factors causing the absence of children under five come and are weighed to the posyandu because of low knowledge of 52.2% - 57.0%. And the cause of absence due to working factors was 62.7%.keywords: maternal participation, knowledge, employment status.
DESCRIPTION THE LEVEL OF SATISFACTION OF HOSPITALIZED PATIENTS FOR SERVING FOOD AT WANGAYA HOSPITAL DENPASAR NI MADE DEWI PURNAMASARI; Ida Ayu Eka Padmiari; Ni Made Yuni Gumala
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 4 (2020): November 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i4.841

Abstract

Satisfaction is one aspect of assessing the quality of health services including the presentation of food in hospitals. The purpose of this study was to describe the level of patient satisfaction at the presentation of regular form food at Wangaya Hospital Denpasar. The type of research used was observational with a cross-sectional study design, and samples were taken by purposive sampling with inclusion criteria: male and female hospitalized patients aged ≥18 years who were treated to Wangaya Denpasar Hospital, patients received regular form of food, not illiterate and able to communicate, has signed the PSP form and is disposed as a research sample. As for the exclusion criteria are patients who get a low salt diet. Based on the calculation the number of samples was set at 47 people. The results of the level of satisfaction of patients in Wangaya Hospital were 107%, which meant that patients were satisfied with the presentation of food, because it was above the standard level of satisfaction (≥90%). Based on the Cartesian diagram analysis, there are 4 aspects that are the top priority so it needs to be improved, 9 aspects must be maintained, 10 aspects with low priority and 2 aspects are considered excessive.
HUBUNGAN KETERSEDIAAN PANGAN DAN KONSUMSI ZAT GIZI DENGAN STATUS ANEMIA SISWI SMK NEGERI DI KECAMATAN TABANAN KABUPATEN TABANAN I Dewa Gede Andre Gunawan; Ida Ayu Eka Padmiari; Anak Agung Gde Raka Kayanaya
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.v10i2.1127

Abstract

ABSTRACT Anemia in adolescents is anemia which is mostly caused by lack of nutrition intake needed for the formation of hemoglobin, namely iron (Fe), vitamin C and copper. The purpose of this study is to determine the relationship of food availability and nutrition consumption with anemia status of State Vocational School students in Tabanan District, Tabanan Regency. This study was an observational study with a cross-sectional approach at SMK Negeri 1 Tabanan in January - March 2020. The population of this study was X grade students of SMK Negeri 1 Tabanan and a sample of 83 people. Anemia status data samples were collected by measuring hemoglobin levels using Hb meters, food availability was obtained using a food record form and nutrition consumption was obtained through interviews using a 1x24 hour recall form. Data were analyzed descriptively and analytically using the Pearson and Spearman Correlation test. A total of 96.4% of the sample were not anemic, 77.1% had food availability in the available category, 54.2% had a low energy consumption level, 32.5% had a low protein consumption level, 88.0% had a very high iron consumption level less, 96.4% had very less consumption of folic acid and 78.3% had very less consumption of vitamin B12. Based on the results of the analysis, it is known that the variable food availability and nutrition consumption that affects the anemia sample status gets p value ɑ (p 0,05)  whick means there is no relationship between food availability and nutrition consumption and there is no relationship between nutrition consumption and anemia sample status.Keywords: food availability, nutrition consumption and anemia status
Hubungan Konsumsi Buah, Sayur dan Senam DM dengan Tekanan Darah Diabetesi di Paguyuban DM Puskesmas II Denpasar Barat Dyah Ayu Puspita; Pande Putu Sri Sugiani; Ni Komang Wiardani
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.v8i4.749

Abstract

Diabetics tend to get hypertension. Blood pressure of diabetics needs to be controlled to avoid complications. DM management grouped into five pillars, namely food planning, physical exercise, education, pharmacological interventions, and independent blood sugar monitoring. One of the food plans is consume fruits and vegetables. Physical exercise for people with DM is DM gymnastics. It is important to keep blood pressure normal. The purpose of research is to find out the the correlation of fruit, vegetable consumption and DM gymnastics with blood pressure in the association of DM Puskesmas II Denpasar Barat. The type of research is observational with cross sectional design and using total sampling technic which totaling 35 samples. Data was collected by interview method and blood pressure measurement. The data is presented with frequency and cross tables then analyzed using the Spearman test. Based on the results, there is a significant correlation between fruit consumption with blood pressure of people with DM (p = 0,035, r = -0,358). There is a significant correlation between vegetable consumption with blood pressure of people with DM (p = 0,021, r = -0,388). There is a significant correlation between frequency of DM gymnastics with blood pressure of people with DM (p = 0,000, r = -0,578). There is a significant correlation between duration of DM gymnastics with blood pressure of people with DM (p = 0,012, r = -0,418).
PENERAPAN PROSES ASUHAN GIZI TERSTANDAR TERHADAP ASUPAN ZAT GIZI MAKRO DAN LAMA HARI RAWAT PADA PASIEN GERIATRI DI RUMAH SAKIT I Kadek Andi Artawa; Ni Komang Wiardani; Pande Putu Sri Sugiani
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.v11i4.1278

Abstract

ABSTRACT Geriatric patients are elderly patients with multi-diseases who are prone to malnutrition. One of the efforts to improve macronutrient intake and the length of stay for geriatric patients who are hospitalized in a hospital is the standardized nutrition care process (NCP). Objective: To determine differences in macronutrient intake and length of stay between geriatric patients with standardized NCP and geriatric patients without standardized NCP in the hospital. Method: The type of research that has been done is a quasi-experimental with post test only control group design. The subjects who had fulfilled the inclusion criteria were 36 people then divide into 2 groups, namely the standardized NCP group at RSUD Klungkung and non-standardized NCP group at RSUD Bangli. Data collection on macronutrient intake was carried out by the food weighing method, and data on length of stay was collected by medical record observation. Hypothesis testing is done by unpaired t-test and Mann-Whitney. Results: The average age of the study subjects was 70,08 years and most were in 61-69 years. Assessment of nutritional status based on MNA was obtained at 44,4% of the subjects were malnourished. The results of the unpaired t-test produced a p-value of 0,001 (p0,05) which showed that the average macronutrient intake in the standardized NCP group was significantly higher than the non-standardized NCP group. The average length of stay in the standardized NCP group (7,33 days) was shorter when compared to the non-standardized NCP (10 days). Mann-Whitney’s test produced a p-value of 0,023 (p0,05) showed that there were significant differences in the average length of stay of the two groups. Conclusions and Suggestions. The application of standardized NCP has an effect on improving macronutrient intake and length of stay in geriatric patients, so nutritionists are advised to apply the standardized NCP to geriatric patients to improve their nutritional status. Keyword: the standardized nutrition care process, macronutrient intake, length of stay 
THE LEVEL OF CLIENT SATISFACTION WITH FOOD SERVED AT UPTD BAPELKESMAS DINAS KESEHATAN PROVINSI BALI putu eka ananda kusuma dewi; Ida Ayu Eka Padmiari; Ni Made Yuni Gumala
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.v8i3.719

Abstract

Satisfaction is a feeling of satisfaction after comparing performance with perceived expectations so that it can determine one aspect of quality in the administration of food. In this study there were 20 aspects of assessment of satisfaction levels. The type of research conducted is an observational study with a cross sectional design. The population of this study were all clients who conducted training at the UPTD BAPELKESMAS Dinas Kesehatan Provinsi Bali and 67 samples in this study were taken by purposive sampling method From 67 samples studied, most of them were satisfied with the food served at the  UPTD BAPELKESMAS Dinas Kesehatan Provinsi Bali with an average satisfaction score of 93% which exceeded the standard of 80%. Based on the quadrant analysis that has been carried out, there are two aspects that are the top priority in the food served at UPTD BAPELKESMAS Dinas Kesehatan Provinsi Bali, namely the aroma of food and the appearance of the food presenter in dressing
Hubungan Tingkat Konsumsi Protein dan Zat Besi dengan Kekurangan Energy Kronis (KEK) dan Anemia pada WUS Vegetarian di Pasraman Sri Sri Radha Rasesvara Badung Muhammad Abror Faizal Maghribi; Ida Ayu Eka Padmiari; Pande Putu Sri Sugiani
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.v8i2.680

Abstract

Vegetarians are a group that has a high risk of anemia and chronic energy deficiency (CED), This is because the consumption of iron and protein in the vegetarian group is considered less to meet the needs of iron and protein in the body. The purpose of the study was to determine the correlation of protein and iron consumption’s level with chronic energy deficiency and anemia in vegetarian women of childbearing age at Pasraman Sri Sri Radha Rasesvara Badung. This type of research is observational with Cross Sectional design and uses Purposive Sampling techniques, amounting to 33 people. Data were collected by interview method and measurement of upper arm circumference and hemoglobin level. Data is presented with frequency tables and cross tables then analyzed using Chi Square test. Based on the results of the analysis, there was a significant correlation between the level of protein consumption with CED in vegetarian WCA at Pasraman Sri Sri Radha Rasesvara Badung. There was no significant correlation between the level of protein consumption and anemia in vegetarian WCA at Pasraman Sri Sri Radha Rasesvara Badung. There was no significant correlation between the level of consumption of iron with CED at vegetarian WCA at Pasraman Sri Sri Radha Rasesvara Badung. There was a significant correlation between iron consumption levels and anemia in vegetarian WCA at Pasraman Sri Sri Radha Rasesvara Badung. There was a significant correlation between CED and anemia in vegetarian WCA at Pasraman Sri Sri Radha Rasesvara Badung. Keywords: Proteins and Iron Consumption’s level, CED, Anemia
GAYA HIDUP MEROKOK, MINUM KOPI, POLA ISTIRAHAT DAN TEKANAN DARAH PADA DEWASA MUDA DI PETRIKORA Sheylla Tara Audina; Putu Suiraoka; IGA Ari Widarti
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 10, No 4 (2021)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v10i4.1153

Abstract

Based on Health Profile of Badung Regency on 2018, the prevalence of people with hypertension that received health care are 76,7% of the total population. The objective of this research is to find out the blood pressure based on the life style from adults. Observational method is used on this research, by using comparation from 30 samples. There are 2 types of data used, primary and secondary data. The method of collecting data is through interview, questionnaire and recording. The samples which have behavior of drinking coffee (66.67%) and the samples which do not drinking coffee (33.33%). The samples which have behavior of smoking (56.67%) and the samples who do not smoke (43.33%). Samples that have the behavior of drinking coffee have high blood pressure on average 140/80 mmHg, samples that have behavior of smoking have high blood pressure on average 140/80 mmHg, and samples that have poor rest patterns have high blood pressure on average 140/80 mmHg. In this case, for the visitor who have certain life style such as the behavior of drinking coffee, staying up late and smoking, are expected to apply healthy life style for maintaining health.Keywords : blood pressure, coffee, smoking, rest patterns

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