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Jurnal Gizi Prima

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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 10 Documents

Search results for , issue "Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)" : 10 Documents clear

Dukungan Keluarga Dan Kepatuhan Diet Pasien Diabetes Mellitus Tipe 2 Rawat Jalan Di Rumah Sakit Umum Daerah Kota Mataram Nita Purnaningsih; Suhaema Suhaema; I Nyoman Adiyasa; Aladhiana Cahyaningrum
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. World Health Organization (WHO) has predicts increase in the number of people with diabetes in Indonesia from 8.4 million in 2000 to approximately 21.3 million in 2030. Medical Nutrition Therapy (TGM) is key to the success of the overall control glucose, involvement of the team members are doctors, nutritionists, other health workers as well as patients and their families Objective. To the description of family support on adherence diet DM (exact amount, type, schedule) in patients with type 2 diabetes mellitus in egeneral hospital Mataram City. Research Methods. This study is a descriptive observational study with cross sectional design, that total sample was 22 people. The data collected includes the characteristics of the sample and the method of interview respondents, the level of family support using questionnaires, the data rate of consumption with 2x24 hour recall method Research Result: The age samples in this study has over 40 years old (90.9%), with female sex (68.2%), and the level of high school education (50.0%), type of work as a retired civil servants (59.1 %). Counseling frequency less than 2 times (81.8%) and long suffered from diabetes more than 2 years (59.1%), and blood glucose levels are above normal values (72.7%). The level of compliance, 12 (54, 5%) abiding in the amount of energy and carbohydrates, 12 (54.5%), comply with the right kind of foodstuffs and 11 (50%) comply with the recommended proper feeding schedule. Conclusions: Good family support tend to make patients with type 2 diabetes to adhere to the right kind of food and eating schedule, but not affect the compliance of patients with DM in the right amount of energy and carbohydrates.

Pengaruh Penambahan Daging Ikan Mujair Terhadap Sifat Organoleptik Abon Ampas Tahu Ikan Mujair (Abon Atm) Lisda Juniarsy Rahardjo; Igde Narda Widiada; Reni Sofiyatin; Susilo Wirawan
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Abon is a dry food products with a crunchy textured and have a relatively long shelf life. Dregs tofu is the manufacture of solid waste out. Research Ridayanti, et al (2006) regarding the manufacture of shredded dregs tofu with dregs tofu formula of 50% and 50% addition of young jackfruit give organoleptic properties are preferred. Required the addition of a food that is rich in nutrients, easy to obtain, and have a low economic value of the chosen addition of tilapia fish. Research Wulandari (2007) is the substitution swordfish with tilapia fish in the manufacture of shredded much as 50% give organoleptic properties that are preferred by the panelists. Objective. To identify effect of adding Tilapia fish meat toward organoleptic properties (taste, smell, color, texture) of shredded dregs tofu tilapia fish. Research Methods. an experimental study design with a completely randomized design (CRD) one additional factor tilapia fish meat 10%, 30%, 50%, 70% and 90%. Treatment was repeated 3 times. The parameters observed organoleptic properties (color, smell, taste and texture). Data were analyzed using ANOVA. Research Result: Treatment t4 (70%) are most preferred in terms of color and taste, treatment t5 (90%) are most preferred in terms of smell, and treatment t2 (30%) are most preferred in terms of the texture of Abon ATM. Color obtain scores of panelists from 3.72 to 3.76, scores of smell 3.56 to 3.84, scores of taste from 3.42 to 3.72, and scores of texture from 3.64 to 3.96. The addition of tilapia fish meat no significant effect on the color, smell, and texture of Abon ATM (p>0,05) and significant effect on the taste of Abon ATM (p<0,05). Conclusions: The addition of tilapia fish meat significant effect on the taste of Abon ATM (p<0,05). The addition of Tilapia Fish meat 70% (t4) that is recommended.

Pengaruh Penambahan Tepung Mocaf Terhadap Sifat Organoleptik Dan Kadar Air Bakso Jamur Tiram (Muram) Nur Hajriatun; Reni Sofiyatin; Iketut Swirya Jaya; Igde Narda Widiada
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v2i1.84

Background. Meatballs is one of processed livestock products are nutritious and much-loved community . Meatballs processed products in general use raw materials meat and flour . Alternative sources of vegetable protein which is now likely to be developed in the making meatballs are oyster mushrooms , in addition to protein-rich oyster mushrooms are also rich in fiber with binder mocaf flour. Research Methods. Experimental methods in the laboratory with a completely randomized design (CRD) of the factors is the addition of flour mocaf with the addition of three treatments cedar mocaf flour 30 % , 35 % and 40 % . Each treatment was repeated 5 times . The parameters observed organoleptic properties (color , smell , taste and texture) and water content . Data were analyzed using ANOVA test and Duncan's Multiple Range Test Test. Research Result. Extra flour mocaf have a significant effect on the flavor and moisture content (α < 0.05) , whereas the parameters of the color , smell and texture no significant effect (α > 0.05) . The average value of preference level panelists in terms of color , smell and taste are categorized like there is on the treatment t1. Conclusion. Extra flour mocaf have a significant effect on the flavor and moisture content (α< 0.05), whereas the parameters of the color, smell and texture no significant effect (α> 0.05).

Pengaruh Pemberian Bubur Tempe Beras Putih Dan Bubur Tempe Beras Merah Terhadap Peningkatan Berat Badan Baduta Gizi Kurang Di Wilayah Kerja Puskesmas Arjasa Kabupaten Jember Tita Rudini Yassin
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Nutrition problems in children under five in Indonesia have undergone improvements. This can be seen, among others, from the decrease in the prevalence of malnutrition in children under five from 5.4% to 4.9% in 2010. Despite the decline, the nominal number of malnourished children is still relatively large, therefore intensive treatment to overcome that matter. Research Methods. The research design used was quantitative with the design of one group pre test post test. Research Result. The increase in body weight in the red rice porridge treatment group was much higher compared to the average value of weight gain in the treatment group giving white rice porridge. Conclusion. The treatment of porridge of brown rice tempe to increase body weight in children is considered quite effective.

Rasio Tepung Kulit Singkong Dengan Ikan Tongkol Terhadap Sifat Organoleptik Bakso Tepung Kulit Singkong Ikan Tongkol (Bakso Kingkong) Selvi Indrawati; IKetut Swirya Jaya; Igde Narda Widiada; AASP Chandradewi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Shifting diet of people in Indonesia to change, to foods high in fat and low in fiber. Leather Cassava is a high-fiber foods. Leather Cassava can be used in the manufacture of fish balls. Another ingredient in the manufacture of starch ie meatballs. Pratiwi Research, (2013) stated that the nutrient content of crude fiber contained in tapioca is 0% so that the necessary ingredients of nutrient-rich foods crude fiber in making the meatballs then selected skin cassava. Research Methods. was implemented using the design of experimental studies with a completely randomized design (CRD) of the ratio factor flour cassava peel with tuna 10%: 90%, 20%: 80%, 30%: 70%, 40%: 60% and 50 %: 50%. The treatment was repeated 3 times. The parameters observed organoleptic properties (color, smell, taste and texture). Data were analyzed using Duncan test. The results showed that the ratio of cassava flour shell with tuna significant effect on the color, smell, taste and texture of Meatballs. Colors get scores of panelists from 2.96 to 4.08, a score value odors from 2.96 to 3.56, a score value of flavor from 2.20 to 3.72, and texture scores from 2.20 to 3.20. The conclusion that the treatment of the most favored in terms of color, taste, smell and texture that treatment with t1 (10%: 90%). T1 treatment (10%: 90%) is a product that is recommended because it has the organoleptic properties of the most preferred.

Pola Konsumsi Makanan Pada Ibu Hamil Yang Mengalami Kurang Energi Kronis (Kek) Di Wilayah Kerja Puskesmas Cakranegara Kota Mataram Ni Putu Anita Candri; Susilo Wirawan; I Nyoman Adiyasa; Aladhiana Cahyaningrum
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Maternal dietary consumption patterns include the frequency, type and the amount of food consumed by pregnant women. Based on research Rahmaniar (2011) maternal food consumption patterns associated with the incidence of chronic energy deficiency. The Basic Health Research 2010 shows pregnant women who consume energy and protein below the minimum of national requirements, respectively 44.8% and 49.5%. Objective. The aim of this study is to describe the pattern of food consumption in pregnant women who experience chronic energy deficiency in Puskesmas Cakranegara Mataram City 2015. The design of the study conducted by descriptive observational and total sample are 26 pregnant women who suffered chronic energy deficiency. Research Methods. Data were collected include the characteristic of the sample in which most of the samples have a lifespan in the range of 20-35 years, with a junior high school education level and the age of pregnancy is in the second trimester. Research Result. Maternal dietary consumption patterns show that the type of food source of energy and a common builder are consumed by pregnant women who suffered chronic energy deficiency is rice, bread, dried noodles, biscuits, chicken, pindang, eggs, tofu and tempeh. As for the food source of energy and protein are often consumed is rice, biscuits, pindang, eggs, chicken and tempeh. The level of energy, protein, fat and carbohydrate consumption of chronic energy feficiency pregnant women are mostly located in the deficit category. Conclusion. The pattern of food consumption of pregnant women who suffered chronic energy deficiency which often consume are rice, biscuits, pindang, eggs and tempeh as well as the level of energy and macro nutrients consumption that are in deficit category.

Sifat Organoleptik Dan Kadar Air Biskuit Teka Dengan Penambahan Tepung Tempe Kacang Tanah Yuli Purnamasari; Igde Narda Widiada; Iketut Swirya Jaya; Abdul Salam
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. NTB province has a prevalence of malnutrition - less ranged from 21,2 percent to 33.1 percent (Agency for Health Research and Development,2013). Feeding ( PMT ) is a form of nutritional interventions to address the problem KEP in infants. One effort that can be given is the addition of tempeh flour biscuits with peanuts. Therefore, it is necessary to study how the organoleptic properties (color,smell,taste,texture) and water content of biscuits with the addition of tempeh peanut flour.Research Methods. Experimental laboratory with experimental design in the form of completely randomized design (CRD) of the factors is the addition of tempeh peanut flour (t) consisting of five cedar treatment repeated 3 times . To test the organoleptic properties of hedonic test method is used while testing the water content gravimetric method.Research Result. The addition of tempeh peanut flour did not Significantly Affect the color, smell, taste (p>0,05) and for the texture Significantly (p<0,05). While the water biscuits levels, the addition of tempeh flour peanut significant effect (p<0,05). The average results of the organoleptic test biscuit color parameters ranged between 3,32 to 3,64 ( approaching the like), odor ranged between 3,36 to 3.68 (approaching the like), taste ranged between 3,28 to 3,76 (approaching the like), texture ranged between 3,16 to 3,64 (approaching the like) and the average test water content ranged between 6,23% - 9,83% not in accordance with SNI.Conclusion. The addition of tempeh peanut flour did not significantly affect the color, smell and taste the biscuits) but real effect on the texture and moisture content of biscuits).

Kajian Sifat Organoleptik Dan Kadar Air Selai Daging Kulit Pisang Kepok (Study Of Organoleptic Properties And Water Content Banana Kepok Peel Flesh Jam) NiLuh Evihari Santhi; Iketut Swirya Jaya; Reni Sofiyatin; AASP Chandradewi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Bananas are tropical fruits are the most widely produced and use by the people of Indonesia. Banana peel to produce large volumes of waste. In general, the banana peel is part of bananas that are usually discarded as waste that is not utilized and discarded banana peel just as organic waste. Nusa Tenggara Barat (NTB) is the largest banana production region, mainly on the production of bananas kepok reached 58 684 tonnes in 2013 (BPS 2014). Banana peel has a high nutritional value, especially on the banana peel that has meat kepok thicker peel than other meats banana peel. Kepok banana peel contains several elements such as water (68.90 grams), carbohydrates (18.5 grams), fat (2,11gram), and protein (0.23 g). Banana peels contain carbohydrates that can be used as an energy source and can be processed or developed into economically valuable products, one of which is processed into jam. Objective. To identify the organoleptic properties (taste, aroma, color, and topical nature) and water content banana peel jam. Research Methods. Design studies using experimental studies (Trial) completely randomized design (CRD) with one factor, namely the addition of sugar consisting of five treatments with a percentage of 5%, 20%, 35%, 50%, and 65%. Each treatment was repeated 3 times. Data were analyzed using Analysis of Variant (One Way ANOVA) was followed by Duncan test. Research Result: The addition of sugar did not significantly affect the smell of kepok banana peel jam (p> 0.05), but the real impact on color, flavor, and the topical nature of the kepok banana peel jam (p <0.05). Peanut butter banana peel meat kepok with t3 treated (35%) and t4 (50%) preferred in terms of color, taste, and topical nature of the scale value approaching love. While the terms of the smell of all treatments reached values by category rather like. The treatment that meets the standards seen from water level is at t4 treatment (50%) with a water content 32.39%.

Konsumsi Zat Gizi Makro Pada Balita Stunting (24-59 Bulan) Desy Zulia Isnainy; Fifi Luthfiyah; Lalu Khairul Abdi; Reni Sofiyatin
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Stunting is very short state of body so that the deficit exceeded -2 SD below the median length or height that became an international reference population (Gibney, Michael J, et al. 2013). Based on the results of RISKESDAS 2013 the proportion of stunting tends to be high in children 24-59 months. The results of the Nutritional Status Monitoring (PSG) West Lombok in 2013 showed Gunung Sari is the region with the highest prevalence of stunting in West Lombok is 58.78%, the prevalence increased from 2012 in the amount of 53.65%.Research Methods. This study used is descriptive observational research. Measurement of the level of consumption is done with a 24-hour recall method and compared with the needs of the sample.Research Result. Respondents in this study is 16 people. Respondents aged 20-35 years amounted to 81.25% (13 people), elementary education level of 37.50% (6 people) and SMP amounted to 37.50% (6 people). Respondents who worked 56.25% (9 people). Revenue from family toddler <UMR (62.5%). The samples in this study is 16 samples, consisting of 11 men and 5 women. The highest incidence of stunting in the age group 48-59 months amounted to 68.75% (11 people) with male gender is 68.75% (11 people). The distribution of the nutritional status based on the index TB/U are short and very short categories respectively by 50% (8 people). The incidence of infection in infants either diarrhea or fever mostly classified namely diarrhea rarely amounted to 87.5% (14 people) and a fever of 56.25% (9 people). macro nutrients intake does not describe that the macro-nutrient intake as a risk factor stunting.Conclusion. macro nutrients intake does not describe that the macro-nutrient intake as a risk factor stunting.

Substitusi Tepung Kacang Koro Terhadap Sifat Organoleptik Dan Kadar Air Tempani Baiq Winda Syamsuriana; Iketut Swirya Jaya; Reni Sofiyatin; AASP Chandradewi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Tempani is one of the traditional pastry products are often used in ceremonies in communities in a number of regions in Indonesia . Lentils flour is flour obtained by grinding seeds of lentils . Protein -rich flour lentils contain good nutrition . ( Rini , A.W 2008) This product contains high protein amounted to 58.4 ± 4.5 % . Flour bioavailability Rich Protein lentils will increase with the decrease of the activity of anti - tripsinnya be 20.4 150.0 ± 1.6 units / g . Amylose levels are relatively high at 30.0 ± 2.0 % and Resistant Starch content of 7.97 g / 100 g contribute to the low value of the Glycemic Index Wheat Protein Rich lentils . Based on the nutritional characteristics , Wheat Protein -rich lentils well used.Research Methods. This study used an experimental method in the laboratory of experimental design in the form of completely randomized design (CRD) of the factors is the addition of flour lentils (t) consisting of five cedar treatments, t1 (50%), t2 (60%), t3 (70%), t4 (80%) and t5 (90%) respectively replicated 3 times so obtained 15 experimental units.Research Result. All of bean flour substitution did not significantly affect the color and moisture content of tempani and significant effect on the smell, flavor and texture of tempani. Colors get scores of panelists from 3.4 to 3.68, a score value odors from 2.56 to 3.4, a score value of flavor from 3.08 to 3.52, and texture scores from 2.48 to 3.20. The water content with an average value of 4.67% - 5.67%.Conclusion. All treatments are preferred in terms of color, t1 treatment (50%) and t2 (60%) are most preferred in terms of smell and taste and t1 treatment (50%) are most preferred in terms of the texture of Tempani. The test results of water content tempani that meets ISO standards are in treatment t4 (80%), ie 4.67% (SNI maximum of 5%). T2 treatment (60%) is a product that is recommended because it has the organoleptic properties are preferred.

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jaya pandu

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