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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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PERBEDAAN STUNTING BERDASARKAN PENGETAHUAN GIZI IBU DAN ASUPAN ZAT GIZI BALITA DI KECAMATAN UBUD Ni Kadek Sintia Astari; Ni Made Yuni Gumala; Lely Cintari
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.v8i2.685

Abstract

The stunting prevalence in Ubud Subdistrict is 28.6% where Ubud is a world tourist destination in Bali, but there are still stunting occurrences in the region. The study aimed to determine the differences in the incidence of stunting based on knowledge of maternal nutrition and nutrient intake in infants in the District of Ubud. The type and design of the study were observational with a cross sectional study design. The total population is 3766 toddlers with 50 samples. Stunting data was taken by measuring the height / length of the body, knowledge obtained by means of interviews using questionnaires and intake of toddlers obtained by doing 2x24 hour recall. A total of 36.0% experienced stunting while 64.0% did not stunting. The average knowledge of maternal nutrition is 60.12%. The average energy intake of toddlers is 1066.08 kcal, protein 26.36 gr and calcium 583.48 mg. The results of the analysis showed that there were differences in the incidence of stunting based on maternal nutrition knowledge (p = 0,000), there were differences in the incidence of stunting based on energy intake (p = 0,002), there were differences in the incidence of stunting based on protein intake (p = 0,015) and differences in intake of stunting calcium (p = 0.026).Key Words: stunting, knowledge, nutrient intake
STATUS KEGEMUKAN, ASUPAN NATRIUM DAN TEKANAN DARAH SISTOLIK PENDERITA HIPERTENSI DI WILAYAH KERJA PUSKESMAS I DENPASAR TIMUR Ni Kadek Wilandari Saputri; Hertog Nursanyoto; Ida Ayu Eka Padmiari
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.v11i2.1200

Abstract

Hypertension is an increase in systolic blood pressure of more than 140 mmHg and diastolic blood pressure of more than 90 mmHg. One of the triggers for hypertension is obesity status and sodium intake. This study aims to determine the relationship of obesity status, sodium intake, and systolic blood pressure in patients with hypertension in the working area of Puskesmas I Denpasar Timur . This type of research is Observational with cross sectional research design. This research was conducted in March 2020, taken by the Perposive Sampling method of 30 people. Systolic blood pressure samples were measured using a tensimeter cuff (sphygmomanometer) and a stethoscope, obesity status was determined based on Height and Weight, and sodium intake was obtained through interviews using a 1x24 hour recall form. Data were analyzed using the Mann-Whitney test. A total of 76.7% of the sample was nutritional status of fat, 66.7% of the samples with less sodium intake category and 86.7% of the samples had grade 1 hypertension status. Based on the results of the analysis, there were known trends in systolic blood pressure differences based on nutritional status and sodium intake, the statistical difference was not significant (p 0.05). Expected to pay more attention and maintain systolic blood pressure by conducting regular checks. Keywords: Systolic Blood Pressure, Obesity Status and Natrium Intake.
SUBSTITUSI TEMPE TERHADAP TEPUNG TERIGU PADA KARAKTERISTIK KUE CUBIT Dewa_Ayu Oka Wahyuni; Badrut Tamam; Anak Agung Nanak Antarini
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.v10i3.1152

Abstract

Tempe is a traditional Indonesian food made from soybeans that has undergone a fermentation process. Cubit cakes have a small size (about 4 cm in diameter). In making cubit cakes using a mixture of milk and flour as the main component. This study aims to determine the organoleptic characteristics including overall acceptance and texture quality and aroma quality in cubit tempe cakes, to determine the best antioxidant activity against tempe pinch cakes, and calculate the nutrient content produced in 1 portion of the best cubit tempe cakes. This study uses an experimental method with the type of Randomized Block Design. There are 5 treatments with the ratio of 80 g flour, 75 g, 70 g, 65 g, 60 g and tempe 20 g, 25 g, 30 g, 35 g, 40 g. The result of variance on cubit cake smell, taste, texture, colour, acceptance tempe as a whole, the quality of the smell, the quality of the texture obtained the quality of the results were not significantly different. Cubit cake with the best characteristics, namely the ratio of 60 grams of wheat flour and 40 grams of tempe with the overall acceptance characteristics preferred, chewy texture and unpleasant smell and nutrients in one recipe that is ash content of 2.46 grams, water content of 155.73 grams, protein 23.12 grams, fat 13.02 grams, carbohydrates 75.17 grams. 
Hubungan Kepatuhan Diet Dm Dengan Sisa Makanan Dan Kadar Glukosa Darah Pada Pasien Diabetes Mellitus Di Ruang Rawat Inap RSUD Sanjiwani Gianyar Pramitha Mas Agustina; Pande Putu Sri Sugiani; Lely Cintari
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.v8i1.373

Abstract

The success of the organization of food can be assessed from the patient's food waste indicator. The waste of food is an indicator of the success of nutrition therapy provided by the hospital. The remaining food exceeding 20% indicates a failure in a hospital food operation. In this case, the remaining food that is seen is the remaining food for Diabetes Mellitus patients. The high prevalence of Diabetes Mellitus is necessary for prevention efforts such as give education, food regulation, physical activity, drug consumption behavior, and checking blood glucose levels regularly. In a patient's eating setting, the success of controlling the patient’s blood glucose levels depends on the patient's compliance with running the DM diet. The aim of the research is to determine the relationship of DM diet obedience with food waste and blood glucose levels in patients with diabetes mellitus at Hospital Sanjiwani Gianyar. This research uses the observation method, with a Cross-Sectional approach. Data collection using questionnaires and weigher. The sample of this study amounted to 36 people. The test used is Spearman Test. The result of DM diet obedience classified as non-adherent and adherent there are 88,89 % and 11,11%. The results of the spearman test analysis for DM dietary compliance with food residue and blood glucose levels obtained p = 0.000 (p 0.05) which means there is a significant relationship between DM diet obedience with food waste and blood glucose levels.Keywords: Diet Obedience; Food Waste; Blood Glucose Level; Diabetes Mellitus
HUBUNGAN POLA KONSUMSI PURIN DAN STATUS GIZI DENGAN KADAR ASAM URAT PADA MASYARAKAT DESA DI DUSUN MUNDUK TENGAH KABUPATEN BULELENG Putu Ratna Dewi; Pande Putu Sri Sugiani; 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.v10i2.1128

Abstract

Hyperuricemia is the case of elevated levels of serum uric acid above normal. Although Hyperuricemia is a disease that is not deadly, if not controlled properly can lead to various complications of other diseases such as Diabetes Mellitus and hypertension that have high mortality. Data from Riskesdas (2013) showed the prevalence of joint diseases in Bali at 19.3%. This research aims to determine the relationship of Purin consumption patterns and nutritional status with uric acid levels in rural communities in central Munduk Tengah, Buleleng Regency. The type of observational research with cross-sectional design with a population of 73 people and a sample of 63 people. The Data of Purin consumption patterns was collected by recapitating of SQ-FFQ forms. Nutritional status Data is determined by referring to the body mass index (BMI) by conducting height measurement and weighing weight. Data of uric acid levels in the blood is obtained by using multi-check tool parameters. Data that has been collected is then processed using computer software to determine whether  there is a relationship between variables. Some more samples have a normal quantities of purine intake per day (50.8%). Most samples consume a type of foodstuffs that have low purine (80.9%).  Most samples often consume food sources of purin at a frequency (52.4%). Most samples have a normal nutritional status (57.1%). Some more samples have normal uric acid levels (60.3%). Based on the results of data analysis using Chi-Square statistical test it’s known that there is a significant relationship (p = 0,000) between of purine consumption patterns with uric acid levels. No relationship (P = 0,259) between nutritional status with uric acid levels. The conclusion of this research is there is a relationship between of purin consumption patterns with uric acid levels and no relationship between nutritional status with uric acid levels. Keywords :  Hiperuricemia, Purine Consumption, Nutritional Status, Uric Acid Levels
APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) IN BRSUD TABANAN NUTRITION INSTALLATION (CASE STUDY ON RICA-RICA CHICKEN PROCESSING) Ni Kadek Yuli Yantari; Ni Putu Agustini; I Gusti Putu Sudita Puryana
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.v9i2.803

Abstract

The concept of ensuring the safety and quality of food that is considered more effective and "safe" and has been recognized internationally as reliability is the HACCP (Hazard Analysis Critical Control Point) food safety management system. In the implementation of hospital food it is necessary to apply HACCP because the food provided is consumed by high-risk consumers. HACCP is defined as a scientific, rational, and systematic approach to identifying, assessing and controlling hazards. This study aims to determine the flow chart, the application of HACCP systems, and find out the results of microbiological analysis at each stage of the chicken rica process at the BRSUD Tabanan. The sample in this study was taken from the admission process to the distribution to patients, then microbiological testing using the MPN method (Most Probable Number) and TPC (Total Plate Count) examination. TPC in the acceptance sample is 730 cfu/gram, in the preparation process 270 cfu/gram, in the process of presentation 490 cfu/gram, in the distribution process in patients 1920 cfu/gram, and at the consumption deadline is 880 cfu/gram, Coliform and E. coli test results in all samples are zero, and Salmonella sp , Shigella sp, Vib. Cholera, and Vib.parahaemolyticus negative. Based on the results of the test chicken rica was declared good or fulfilled the requirements because the TPC standard based on SNI was 1x104/ gram in processed chicken meat and 1x106 / gram in raw chicken meat.Keywords: HACCP (Hazard Analysis Critical Control Point), TPC (Total Plate Count), MPN (Most Probable Number)
Hubungan Tingkat Konsumsi Energi Dan Status Gizi Dengan Daya Tahan Otot Atlet Judo Di Satria Jaya Judo Club Kota Denpasar Ida Ayu Putu Putri Saraswati; I Wayan Ambartana; I Ketut Kencana
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.v11i4.1349

Abstract

Muscle endurance is the ability of muscles to make repetitive movements over a period of time. The purpose of research is to find out about relathionship of energy consumption level and nutritional status with the muscular endurance of judo athlete in Satria Jaya Judo Club Denpasar City. Type of observational research by cross sectional design. The study sample was 58 people by the simple random sampling method. Data collected in the form of sample characteristics, muscular endurance, obtained from the results of muscle endurance 24 people (41,4%) in the excellent category and 2 people (3,4%) in the less category. From the results of energy consumption level of 27 people (46,6%) in the normal category and 5 people (8,6%) in the very poor category. From the results of nutritional status of 40 people (69,0%) in the normal category and 6 people (10,3%) in the obesity category. Pearson correlation test results showed a significant value of 0,00 0,01 that there is a significant relationship, the level of strength and direction of muscle strength with consumption. Kendall’s correlation test results showed a significant value of 0,003 0,01 that there is a significant relationship, the level of strength is quite strong and reversed between muscular endurance and nutritional status. The conclusion of this study is that there is a relationship of energy consumption level and nutritional status with the muscular endurance of judo athlete.Keywords: Muscular Endurance, Energy Consumption Level, Nutritional Status
NUTRITIONAL STATUS BASED ON PROVIDING ASI AND MP-ASI PATTERNS IN UNDER TWO YEARS OLD CHILDREN IN THE AREA OF PUBLIC HEALTH CENTER 1 DENPASAR SELATAN Ni Putu Devi Ary Santhi
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.v10i1.864

Abstract

Data from Public Health Center I Denpasar Selatan in Sesetan Village amounted to 45.55% who passed Exclusive Breastfeeding, for Sidakarya Village at 47.92% who passed Exclusive Breastfeeding, and Panjer Village 51.49% passed Exclusive Breastfeeding. The purpose of this study was to determine nutritional status, identify patterns of breastfeeding, identify the age of MP-ASI begins, identify the type of MP-ASI that was first given in the working area of Public Health Center I Denpasar Selatan.This study was an observational study with a cross sectional design. The type of data consists of primary data (sample and identity of respondents, pattern of breastfeeding, pattern of MP-ASI giving, anthropometric measurements) and secondary data (geographical location, number of workers, and health services). Data collection is done by interviewing with the help of identity forms and questionnaires and measuring weight and height. Processing data obtained will be analyzed descriptively.Based on the research conducted, the results obtained were, malnutrition status was 21.98%, normal nutritional status was 71.43% and excess nutritional status was 6.59%, breastfeeding pattern was exclusive breastfeeding 51.85%, initial MP-ASI administration, ie 49, 46% and the type of MP-ASI was given for the first time, namely the type of MP-ASI of 62.64%. The suggestion given by the researchers is that health workers must pay more attention to being able to increase exclusive breastfeeding by giving counseling to the people most affected by having a baby. To avoid the introduction of MP-ASI too early, it needs to be given an embassy with emphasis through counseling and providing the material itself with adequate breast feeding until the age of 6 months (without the provision of MP-ASI).Keyword : nutrition status, exclusive breast feeding, MP-ASI
The Difference of Prevalence of Using Iodium Salt In Household And Growth of Stature of Students In Beringkit Belayu Village And Batannyuh Village Marga District Tabanan Regency I Gusti Agung Ningrah Jayam Utami; I Made Purnadhibrata; Ni Made Yuni Gumala
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.v9i1.793

Abstract

The use of iodized salt is very important to prevent disruption due to lack ofiodized salt and affect the growth height of students. Beringkit Belayu Village has organized a socialization of the use of iodized salt through distribution at the posyandu every month, while other villages have not yet socialized the use of iodized salt. The aims of this study was to determine the differences of prevalence of using iodium salt in household and growth height of students in Beringkit Belayu Village and Batannyuh village Marga district Tabanan regency. This research is a observasional study with a cross sectional approach and we got the sample total are 65 samples. We used chi square and t-test to analyzed data. Based on the results of the analysis, it is known that: there is a difference in the prevalence of iodized salt use in households in Beringkit Belayu and Batannyuh villages (p = 0.006) and there are no differences in height growth for studets in Beringkit Belayu village and Batannyuh village (p=0.83). Keywords: house hold, students, iodized salt, growth of stature
PENGELOLAAN DAN KONSUMSI GARAM BERIOIDUM RUMAH TANGGA DI DESA TANGGAHAN PEKEN KECAMATAN SUSUT KABUPATEN BANGLI Ni Kadek Kertiani; I_Komang Agusjaya Mataram; A_A_Gde Raka Kayanaya
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.v11i1.1175

Abstract

iodized salt is salt that has been enriched with iodine which is needed by the body for growth. The problem in this study is how the management and consumption of iodized salt in the household in the resilient village of Peken Subdistrict, Susut, Bangli Regency. The purpose of this study was to determine the management and consumption of iodized salt in households in the resilient village of female workers in the Shrinkage District of Bangli Regency. The sample size obtained was 36 samples. The results of this study indicate that the level of iodized salt consumption in housewives is sufficient category 25 (69.45%) with less category 11 (30.55%), how to use and the level of iodized salt consumption category 36 (100%) sufficient and the storage and consumption level of iodized salt with less category is 25 (75%) but there are still enough categories of 9 (25%). The tendency of all samples that consume enough iodized salt is still using it when cooking as many as 25 samples (100%). consume iodized salt with less categories as many as 7 samples (77.8%) tendency to openly save while samples who consume iodized salt as less as 7 samples (63.7%) tendency to consume iodized salt with work. The trend of all samples consuming iodized salt is enough with high school / vocational education as many as 11 samples (44%). The tendency of samples that consume enough iodized salt are those who have weaving work / housewives, each of which is 17 (68%).Keywords: Management, Consumption, Iodium salt

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