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Yanuarti Petrika
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Pontianak Nutrition Journal (PNJ)
Published by Poltekkes Kemenkes Pontianak
ISSN : 26221691     EISSN : 26221705     DOI : https://doi.org/10.30602/pnj.v4i2
Core Subject : Health, Education,
Education Health Professions Languange, Linguistic, Communication & Media Public Health
Pontianak Nutrition Journal (PNJ) is a national scientific journal that contains research articles in the field of nutrition and health related to aspects of clinical nutrition and dietetics, community nutrition, Maternal and Child Nutrition, Food Service Management, Food Science and Technology, sports nutrition, molecular nutrition, nutritional biochemistry, and functional food.
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 147 Documents
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PENGARUH KONSUMSI BUAH SEMANGKA MERAH (Citrullus Vulgaris Schard) TERHADAP PENURUNAN TEKANAN DARAH PADA PENDERITA HIPERTENSI RAWAT JALAN DI WILAYAH PUSKESMAS PERUMNAS I PONTIANAK BARAT Hutasoit, Hermina Roselita; Waliyo, Edy
Pontianak Nutrition Journal Vol 1, No 2 (2018): September 2018
Publisher : Poltekkes Kemenkes Pontianak

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Abstract

Hypertension is a disorder of the blood vessels that result in oxygen supply and nutrients carried by the blood obstructed to the body tissues that need it (Vitahealth, 2006). Consumption of a diet high in fruits and vegetables, reduced sodium intake and increased potassium intake in foods can reduce the incidence of hypertension (Houston, Harper & PharmD, 2008). This study aims to determine the effect of red watermelon consumption on the decrease in blood pressure in hypertensive patients outpatient in Puskesmas Perumnas I West Pontianak. This type of research is experimental with quasi experiment design with pretest-posttest control group design. The test used is chi square test, paired t-test, wilcoxon, oneway anova and kruskal-wallis. The number of samples studied was 42 samples and the time of the research was conducted on June 2018. The results of the red watermelon in patients with hypertension with a dose of 200 gr, 250 gr and 300 gr for 4 days can lower blood pressure. The average of derivation in systolic blood pressure in the 200 gr group was -10,71 mmHg and diastolic -8,21 mmHg, average of derivation systolic blood pressure in the 250 gr group of -12,86 mmHg and diastolic -9,99 mmHg while the systolic blood pressure average of derivation in group 300 gr for -15,71 mmHg and diastolic equal to -13,57 mmHg. Suggestions in this study respondents can consume watermelon fruit as an alternative to lower blood pressure as much as 300 grams and for subsequent researchers need an additional length of time intervention to see the effect of decreased blood pressure is systolic blood pressure and diastolic responders to normal.
PEMBUATAN MINUMAN SARI TEMPE DENGAN EKSTRAK JERUK SIAM (Citrus Nobilis) DITINJAU DARI MUTU ORGANOLEPTIK KADAR VITAMIN C DAN KADAR AKTIVITAS ANTIOKSIDAN ISOFLAVON Kharisma Purry, Ajeng Pridya; Rafiony, Ayu
Pontianak Nutrition Journal Vol 1, No 2 (2018): September 2018
Publisher : Poltekkes Kemenkes Pontianak

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Abstract

Tempe is a processed soy product that has been experiencing a decline in odor as a result of fermentation. Tempe juice beverage is one example of product diversification of food products based on tempe. Siam is one of the local fruits that are quite popular by the community and become the main commodity in West Kalimantan. In the process of making tempe juice, need to add a stabilizer CMC (Carboxy methyl cellulose) as much as 0.25% to produce quality tempe juice. The purpose of this research is to know the making of tempe juice extract with orange extract of siam (citrus nobilis) in terms of organoleptic quality, vitamin C level and isoflavone antioxidant activity level. The research method used experiment with 3 treatment of Siam orange extract 30%, 40% and 50%. The panelists used in the study were slightly trained panelists totaling 25 people. Based on statistical test, there is no effect of making tempe juice with orange extract (citrus nobilis) in terms of organoleptic quality based on color, flavor and taste. Due to the color -0.10 <3.23, the aroma is 2.42 <3.23 and the flavor is 0.17 <3.23. The results of this research is the addition of 50% more siam orange extract can be accepted by panelists. The results of this beverage viscosity were 30% concentration 0.40 dpas, 40% 0.34 dpas and 50% 0.32 dpas. Vitamin test results showed vitamin C content in tempe juice is 56.556 mg / 250 ml sample. Based on the results of isoflavone antioxidant activity test showed antioxidant levels 23%. Can be recommended as one of the beverages that contain antioxidants and vitamin C to meet the needs of the day and need to do further research on the storage power of tempe juice with the addition of orange extract.
GAMBARAN UMUM SISA MAKANAN DAN STATUS GIZI PADA PASIEN HIPERTENSI YANG MENERIMA DIET RENDAH GARAM DI RUMAH SAKIT SULTAN SYARIF MOHAMAD ALKADRIE PONTIANAK Welviana, Isabelita; Waliyo, Edy
Pontianak Nutrition Journal Vol 1, No 1 (2018): Maret 2018
Publisher : Poltekkes Kemenkes Pontianak

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Abstract

Low-salt diets affect the patient’s appetite because restricted salt will affect the taste of food. A decrease in appetite due to the taste of food causes the patient not to consume the portion of food served which results in his nutritional needs not being met. This study aims to determine the general description of food residue and nutritional status in hypertensive patients who receive a low-salt diet at Sultan Syarif Mohamad Alkadrie Pontianak Hospital, the type of research used was descriptive with cross sectional design, the number of samples studied were 41 people. The data used consisted of two types, namely primary data including nutritional status data based on BMI, identity data and food waste data. While secondary data covers the general state of the sample research location. The results showed that respondents who had a good food intake of 43.9% and those who had less food intake were 56.1%. The most common type of leftovers found in respondents were animal dishes at 41%. It was found that respondents with overweight nutritional status were 14.6% (6 people) and underweight nutritional status of 19.6 (8 people). It is advisable to further improve the type and taste of food, so that patients do not get bored quickly and are able to spend the food given by the hospital, so that nutritional status the patient is awake during hospitalization.
HUBUNGAN STATUS GIZI (TB/U) TERHADAP PERKEMBANGAN MOTORIK KASAR PADA ANAK USIA 1-3 TAHUN DI WILAYAH KERJA PUSKESMAS KORPRI KABUPATEN KUBU RAYA Suwandi Suwandi; Ayu Rafiony
Pontianak Nutrition Journal (PNJ) Vol 1, No 1 (2018): Maret 2018
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (294.897 KB) | DOI: 10.30602/pnj.v1i1.279

Abstract

Motor development is a development that controls body movements by involving coordination between the nervous system, central nerve and muscle. Activities related to gross motor development involve a mechanism that requires adequate energy and physical, so that nutritional status is one of the factors that influence gross motor development. TB / U is the most widely used index to determine nutritional status which is measured anthropometically related to gross motor development. This study aims to determine the relationship between nutritional status (TB / U) and gross motoric development of children. Observational type with cross sectional approach design The number of samples in this study were 92 children taken by random sampling. Nutritional status data were obtained by anthropometric measurements (TB / U) and categorized based on WHO Anthro 2005. Gross motor development data obtained using DDST were then categorized based on DDST assessment. In this study 40.2% short samples and 59% normal samples were found, 26.1% of samples had late gross motor development and 73.9% of samples were not late. The results of statistical tests showed a significant relationship between TB / U and gross motor development (p> 0.05). It is best to do therapy for children who experience gross motor development late to get developmental stimulation.
EFEKTIFITAS PENGGUNAAN MEDIA EDUKASI BUKU SAKU DAN LEAFLET TERHADAP PENGETAHUAN DAN KEPATUHAN DIET PASIEN RAWAT JALAN DIABETES MELITUS TIPE 2 DI PUSKESMAS Hidayah, Muniratul; Sopiyandi, Sopiyandi
Pontianak Nutrition Journal Vol 1, No 2 (2018): September 2018
Publisher : Poltekkes Kemenkes Pontianak

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Abstract

Educational activities is one strategy to the management of diabetes mellitus. Education is the activity of delivering health messages to groups or individuals in order to gain a better knowledge. The selected media is pocket books and leaflets, booklets chosen because it is simple, brief, and contains a lot of information. The purpose of this study to determine the effectiveness of the use of educational media pocket books and leaflets on knowledge and dietary compliance of outpatients with diabetes mellitus type 2 in the clinic. The research is a Quasi-Experiment with design used is Pretest-Posttest designnamely in the two groups conducted a pretest to determine the initial state before being given a different treatment, and both were also given the posttestusing the Wilcoxon test and Mann-Whitney test with a significance level of = 0.05. The results showed no significant differences in knowledge after being given nutrition education with media pocket books and leaflets p value. knowledge of 0,000 (Sig. <0.05), whereas the p values   obtained compliance. amounted to 0,641 (p. <0.05) showed no significant difference in adherence respondents after being given nutrition education with media pocket books and leaflets. It is concluded that there are differences in knowledge after being given nutrition education with media pocket books and leaflets. However there was no difference in compliance after being given nutrition education with media pocket books and leaflets.
HUBUNGAN PENGETAHUAN, AKTIVITAS FISIK DAN STATUS GIZI DENGAN KEJADIAN HIPERURISEMIA DI WILAYAH KERJA PUSKESMAS TELAGA BIRU KOTA PONTIANAK Fitriyani, Atika; A, Shelly Festilia
Pontianak Nutrition Journal Vol 1, No 2 (2018): September 2018
Publisher : Poltekkes Kemenkes Pontianak

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Abstract

Increasing life expectancy in Indonesia affects the elderly population in Indonesia is getting higher. The elderly is a group have risk for hyperuricemia,  characterized by a buildup of uric acid that cause joint pain. Based on the data Riskesdas 2013, disease prevalence according to diagnose in Indonesia (24,7%) and in West Borneo (22,3%). It can be affected by physical activity, nutritional status and food selection behavior based on the level of knowledge. This research aimed to determine the correlation of knowledge, physical activity and nutritional status with the incidence of hyperuricemia of Telaga Biru Public Health Center, Pontianak 2016. This research was a cross sectional which sampling technique is accidental sampling with the number of sample 65 samples. The statistical test used is chi square test. The result of this research most of the knowledge level of respondents in less category (58,5%), physical activity in light category (73,8%) and obesity nutritional status (33,8%). The result of analysis with chi square test showed that there was no correlation between knowledge, physical activity and nutrition status with the incidence of hyperuricemia (p >0.05).  Suggest for the next researcher to do reaserch on respondent with heavy physical activity to see its effect on elevated levels of uric acid.
HUBUNGAN PENGETAHUAN IBU TERHADAP TINGKAT PARTISIPASI MASYARAKAT (D/S) DI POSYANDU DESA BAYA BETUNG WILAYAH KERJA PUSKESMAS PANDAN KECAMATAN SUNGAI TEBELIAN KABUPATEN SINTANG Nurmaida Silalahi, Ellys; Hariyadi, Didik
Pontianak Nutrition Journal Vol 1, No 1 (2018): Maret 2018
Publisher : Poltekkes Kemenkes Pontianak

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Abstract

Posyandu is one of the Efforts the health community’s Power Stems (UKBM) which is managed and organized from, by, for and with communities in implementing health development. UKBM can empower communities and provide convenience to the public in obtaining basic health services to accelerate the decline in the death rate of mothers and babies. This research aims to know the mother’s knowledge, the relationship with the level of participation of the community in the village of Posyandu Baya Betung working area Pandan River Subdistrict health centers Tebelian Regency Sintang. This type of research is observational design with Cross Sectional (Pieces of latitude). The research was carried out in the village of Baya Betung working area Pandan Tebelian River Subdistrict health centers on December 29, s/d January 3, 2015. The respondents in this study were the mother of a toddler. How to use data collection interviews using questionnaire instruments. The results showed no relationship between mother’s knowledge (p = 0.05) with the level of participation of the community in the village of Baya Betung working area Pandan River Subdistrict health centers Tebelian Regency Sintang. It is recommended to provide guidance about the benefits to mother and toddler posyandu layout posyandu is close to the community.
FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN STATUS STUNTING ANAK USIA 24-59 BULAN DI WILAYAH KERJA UPK PUSKESMAS SIANTAN HULU Mentari, Suharmianti; Hermansyah, Agus
Pontianak Nutrition Journal Vol 1, No 1 (2018): Maret 2018
Publisher : Poltekkes Kemenkes Pontianak

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Abstract

Stunting incidence in infants is one of the nutritional problems globally. Stunting is related to infection, diet, mother’s education level, mother’s work status, birth length. The design of this study was Cross Sectional and Retrospective Cohort with Chi-square test. The research was conducted in the Siantan Hulu Health Center UPK Working Area in June to July 2016. The results of the univariate analysis showed that stunting status of children with no stunting category was 68.5%, infection with no infection category was 59.6%, diet with categories both at 74.2% and the birth length of children with normal categories of 68.5%. After analyzed using the chi square test showed there was a relationship between infection (p = 0.004), diet (p = 0.006) and child birth length (p = 0,000) on stunting status of children aged 24-59 months in the Siantan Hulu Health Center UPK Working Area.
EFEKTIVITAS MODIFIKASI CAKRAM GIZI SEBAGAI MEDIA LINGKARAN STATUS GIZI UNTUK MENINGKATKAN KETERAMPILAN KADER DALAM MENENTUKAN STATUS GIZI BALITA Islami, Wahyu; Agustiansyah, Agustiansyah
Pontianak Nutrition Journal Vol 1, No 2 (2018): September 2018
Publisher : Poltekkes Kemenkes Pontianak

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Abstract

One of the activities in Posyandu cadres are doing the weighing babies or toddlers. Weight infant or toddler then plotted on Towards Health Card (KMS) to determine if the infant or toddler is growing. Weighing and plotting activities in this KMS is one form of activity assess nutritional status.The important role of Posyandu as the frontline in service to the community, especially toddlers through Posyandu.Already, there is a disc Nutritionlat practical and easy to know the nutritional status and health of children and adults. Can also be used for nutrition education and health in Posyandu, health centers, hospitals or other medical facilities. Category of nutritional status on nutritional disc apparatus 3 that there is an upper limit, ideal, and the lower limit so that in determining the nutritional status determines only normal or not and on disc nutrition there is no way the use of tools. The tObjective of this study is to determine the effectiveness of nutritional modification discs as media circles nutritional status to improve the skills of cadres in determining nutritional status. This type of research is an experiment that was conducted to determine the increase in the skills of cadres before and after using the design of one group pre-test - post-test design. This draft was no comparison group (controls). Take measurements before (pre-test) with anthropometric standard books and do another measurement (post-test) with the media circle nutritional status. Based on the test results Wilcoxcon significant differences between the skillsbefore using the circle tool nutritional status and after using the circle tool nutritional status,with the result of a significant degree (0.000 <0.05) with the difference that a score of 10.67 points. The conclusion of this empirically is There is a significant difference in the improvement of the skills of cadres before and after the study to determine the nutritional status of children. Suggestions that there needs to be more research on the effectiveness of the media in terms of the size of the circle of the status of writing, colors and shapes on the nutritional status of the circle, so that it can be used by volunteers to determine the nutritional status
FORMULASI MUFFIN SUBSTITUSI TEPUNG PISANG KEPOK (Musa Paradisiaca Linn) DAN SUSU KEDELAI (Glycine Max) SEBAGAI ALTERNATIF PEMBERIAN MAKANAN TAMBAHAN ANAK SEKOLAH (PMT – AS) Monika, Dwi; Syah R. Purba, Jonni
Pontianak Nutrition Journal Vol 1, No 2 (2018): September 2018
Publisher : Poltekkes Kemenkes Pontianak

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Abstract

Muffin as the kind of cake which was made in personal size, solid texture, clumped inside, and looks like a cupcake shape. In generally, muffin which was made by flour. However for utilizing the local food then can be replaced with  banana flours. Soy milk was added in muffin making process. It aimed for increasing of nutritional value and as supplementary feeding alternative for student of elementary school. The aim of study was knowing the acceptability of color, aroma, flavor, texture and protein nutrition value from banana flour muffin with addition the differences of soy milk. The research was an experimental design with using the analysis of friedman test. There are three treatments of  banana flour with soy milk  F1 (90% : 0%), F2 (95% : 25%), F3 (100% : 50%). The result of organoleptic test showed that the best product was muffin with formula 100% : 50 % which was protein contains 6, 96 gram. This muffin has qualify of PMT-AS as 274,47 kkal, protein 6,96 gram per serving size. Based on the result showed that there was a significant by adding soy milk to protein level, aroma, texture and flavor of banana flour muffin. Researcher suggest or futher research is necessary to study for adding some of aroma varians from nature indrigient others for making banana flour subtitution muffin with adding soy milk is more preffered to student and society.

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