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Jurnal Gizi Prima
Published by Poltekkes Kemenkes Mataram
ISSN : 23551364     EISSN : 26562480     DOI : -
Core Subject : Health,
Public Health
Jurnal Gizi Prima focus and scope is about : -clinical nutrition and dietetics -foodservice -community nutrition
Arjuna Subject : -
Articles 6 Documents
 1 
Search results for , issue "Vol 10, No 1 (2025): Jurnal Gizi Prima (Prime Nutrition Journal)" : 6 Documents clear
Effect Of Catfish Addition On Organoleptic Properties, Nutritional Value, And Acceptability Of Molele Noodles In Pregnant Women Ratna Yulianti; Made Darawati; Reni Sofiyatin; I Gde Narda Widiada
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 10, No 1 (2025): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v10i1.567

Abstract

Background: Noodles are one of the most popular food products in Asia. In Indonesia, noodles are a very popular food for children and adults. Noodles have been used as an alternative food to replace rice. This is possible because of the practical nature of noodles, their good taste, relatively cheap price, and easy manufacturing process.Research Methods: This research uses an experimental design in the form of a one-factor Completely Randomized Design (CRD), namely the addition of catfish (t) consisting of 5 treatment levels. Organoleptic properties were assessed based on hedonic tests on 20 panelists of students majoring in nutrition. The best results will be given to consumer panelists, namely pregnant women in trimesters 2 and 3, a total of 30 people. Data analysis using One Way Anova at 95% confidence level or alpha 0.05.Research Result: ANOVA analysis showed a significant value (p<0.05) on color and overall. The treatment most favored by panelists was molele noodles, with the addition of catfish as much as 20% (t1). The nutrient content in 100 grams of molecule noodles consists of 196 kcal energy, 10% protein, 1% fat, 36% carbohydrate, 51.95% water content, and 0.58% ash content. The acceptance of molele noodles showed the results of 90% of the targets having acceptance in the good category and 10% in the poor category.Conclusion: The addition of catfish affects the organoleptic properties of color molele noodles. In 100 grams of molele noodles, there is energy of 196 kcal, 10% protein, 1% fat, 36% carbohydrates, 0.58% ash content, and 51.95% water content. Molele noodles have a percentage of good Acceptability≥ 90%, which means in the good category.
The Effect Of Giving Purple Sweet Potato And Kepok Banana Talam Cake On Fasting Blood Glucose Levels Of Type 2 Diabetes Mellitus Patients Anggina Dian Purnama; Retno Wahyuningsih; Ni Ketut Sri Sulendri; Suhaema Suhaema
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 10, No 1 (2025): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v10i1.570

Abstract

Background: The number of people with type 2 diabetes mellitus in Indonesia is increasing every year. One of the efforts to manage type 2 diabetes mellitus is providing medical nutrition therapy by consuming foods high in fiber and low glycemic load to control blood glucose levels. Food ingredients with relatively high fiber content and low glycemic index are purple sweet potatoes and kepok bananas as alternative healthy snacks for DM sufferers, namely purple sweet potato talam cake and kepok bananas as high-fiber snacks and low glycemic index.Research Methods: This type of research is a quasi-experimental non-equivalent control group design with a pre-post test and a control group research design. The study's sample size was 38 people selected by systematic random sampling. The samples were divided into two groups, namely the control and treatment groups, by being given purple sweet potato talam cake and kapok banana once a day for seven consecutive days.Research Result: Fasting blood glucose levels before and after the purple sweet potato talam cake and kepok banana study decreased by 35.94 mg/dl in the intervention group and 5.37 mg/dl in the control group.Conclusion: Purple sweet potato talam cake and kapok banana have an effect on fasting blood glucose levels in diabetes mellitus patients, with p = 0.00 (p> 0.05).
Preserving The Cultural Practice of Processions by Packaging Healthy, Nutritious Food to Enhance Pride in Ancestral Culture Nurul Hidayah; Septia Purwandari; Arshy Prodyanatasari; Rizky Aulia Fitriana; Indira Mustika Tandiono; Mifta Wahyu Rafa Sakina; Ana Nur Filia
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 10, No 1 (2025): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v10i1.568

Abstract

Background: . The Buceng Guyup procession has become an annual event during the village cleansing ceremony, where seventeen buceng are collected from all neighborhood units (RW) in Sanan Wetan Village, showcasing local agricultural products from the area. This procession symbolizes the villagers' gratitude for their numerous blessings.Research Methods: This research employs qualitative methods, enabling the researcher to directly observe phenomena and provide genuine and relevant insights based on interviews with knowledgeable individuals, such as village elders, community leaders, and religious figures. The Spradley concept is utilized to identify informants and gather first-hand data from the researcher in the field.Research Result: The noble values contained in Buceng Guyup, such as gratitude, sharing, and togetherness, contribute to the enhancement of happiness and psychological well-being for both individuals and the community. Buceng Guyup often involves preparing nutritious food together, indirectly raising community awareness about the importance of nutritious food for physical and mental health. Nutritious food plays a crucial role in maintaining mental and emotional health, as good nutritional intake can prevent mental health issues such as depression and anxiety and improve cognitive function.Conclusion: This is undoubtedly related to beliefs, attitudes, and social norms. Promoting nutritious food must consider these factors so that the messages conveyed are effective and can change community eating behaviors toward healthier choices. A sense of pride in ancestral culture is an important part of an individual's cultural identity; it strengthens the sense of belonging, self-identity, and self-esteem of individuals as part of that cultural group. Pride in ancestral culture helps individuals discover and reinforce their identities. We can build a healthier, happier, and stronger community by understanding and leveraging the connections between Buceng Guyup, nutritious food, and pride in ancestral culture.
The Effect of Modifying Vegetable Side Dishes on The Taste and Acceptability of Food in Patients with a Regular Food Diet in The Morning Meal Menu febi putri moleka
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 10, No 1 (2025): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v10i1.514

Abstract

Background: The amount of leftover food measures the accomplishment of food service. High food leftovers are defined as leaving more than 25%. High food leftovers result in inadequate nutritional intake and a wasted hospital budget, hence the need for modification. Based on preliminary research conducted on Friday, March 8, 2024, on 10 patients with a regular diet, the average leftover vegetable side dish (tempeh stew) was 38.93%, with breakfast having the highest leftover percentage. The taste variable was measured using a taste questionnaire, and acceptability was measured using food weighing.Research Methods: This research is pre-experimental. The research design was a one-group pretest-posttest conducted at the Az-Zahra Hospital from May 30 to June 3, 2024. The sampling technique was purposive sampling. The sample consisted of all Class III patients on a regular diet, totaling 72 respondents. Bivariate analysis used the Gamma test for taste and acceptability variables in this research.Research Result: The results showed that there is an effect of vegetable side dish modification on taste and acceptability in the aspect of (Color) with (p-value 0.001), (p-value <0.05). (Texture) with (p-value 0.007), (p-value <0.05). (Aroma) with (p-value 0.001), (p-value <0.05). However, there was no effect on (Shape) with (p-value 0.707), (p-value >0.05). No impact on (Taste) with (p-value 0.463), (p-value >0.05).Conclusion: Based on the research results, it can be concluded that vegetable side dish modification affects the taste and acceptability of food. Az-Zahra Hospital is expected to Be able to apply the modified recipes with more variations in shape and taste.
Organoleptic Properties, Nutritional Value, and Acceptability of Padu Telu with Moringa Leaf Addition Rahayu Wulandari; I Gde Narda Widiada; Luh Suranadi; Made Darawati
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 10, No 1 (2025): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v10i1.569

Abstract

Background: Padu Telu is the famous fish nugget from Sumbawa. Padu telu is fried and contains fish and coconut, so it has a high protein and fat content. Proteins, antioxidants, and minerals found in moringa leaves (Moringa oleifera) can boost the nutritional content of food items. According to Syahfitri et al. (2022), adding moringa leaves at a rate of 10% of the weight of squid is recommended and significantly affects the color, texture, flavor, and aroma of squid nuggets (p < 0.05).Research Methods: This study aims to evaluate Padu Telu Kelor's (Puriga) acceptability, nutritional value, and organoleptic qualities. The laboratory trial used a one-factor, fully randomized design (RAL) and comprised five doses of moringa leaf therapy (10%, 20%, 30%, 40%, and 50% of the weight of pond fish).Research Result: There was a significant difference (p<0.05) when 20% Moringa leaves were added to the optimal treatment level. Puriga got a 63% approval score in the good category for its nutritional profile, which includes 349 kcal, 7.96% protein, 24.68% fat, and 23.75% carbs.Conclusion: Adding 20% moringa leaves affects color, aroma, taste, and texture (p<0.05). Every 100 grams of Puriga contains 349 kcal of energy, 7.96 grams of protein, 24.68 grams of fat, and 23.75 grams of carbohydrates. Puriga's acceptability was 63% in the good category.
Parenting Feeding Styles and Weight Status Among Pre-School Child: Literature Review Wiwin Lastyana; Wilya Isnaeni; Amelia Ramdani Hasby; Rohani Rohani
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 10, No 1 (2025): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v10i1.566

Abstract

Background: Children who have nutritional problems today not only disrupt their health but also their opportunities in the future. The factors causing poor nutritional status in children are multifactorial, including parenting feeding style.Research Methods: A  systematic research review following PRISMA guidelines was conducted to identify, discuss, and integrate recent research investigating the relationship between parenting styles and child obesity. It first summarizes the evidence regarding the role of food parenting practices in shaping and maintaining children's nutritional and weight status. It then describes empirical evidence on the relation between general parenting and children's weight status.Research Result: Six electronic databases were searched using standardized language to identify quantitative studies describing associations of general parenting styles with children’s weight status aged 3–5 years. Eligible peer-reviewed journal articles published between 2018 and 202 0 were included. Eleven studies met the inclusion criteria. Few studies focused on general feeding. Most studies focused on controlling food parenting practices and general parenting styles. Parental restriction of food was positively associated with child obesity, while pressure to eat and monitoring yielded inconsistent results.Conclusion: Parenting styles are  consistently associated with weight status among young children. Research is needed to identify positive parenting behaviors around a child's weight that may be used as targets for health promotion.

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