Garuda - Garba Rujukan Digital

Article Per Year (5 Year)

All

Jurnal Gizi Prima

home
Website

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 3, No 2 (2018): Jurnal Gizi Prima (Prime Nutrition Journal)" : 10 Documents clear

Kandungan Zat Gizi Dan Daya Terima Bisjaka Dengan Penambahan Sari Tepung Daun Katuk Rodien Sasaka; Abdul Salam; Igde Narda Widiada; Made Darawati
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 2 (2018): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Biscuits are bakery products made by baking dough made from wheat flour or substitution, oil or fat, with or without the addition of other foodstuffs and permissible food additives. Indonesia is a consuming country of big wheat flour. This can be seen from the needs of wheat in Indonesia from year to year increasing, until in 2013 reached 2.6 million metric tons per year or up about 1.08% compared to the year 2012 (Hidayat in Midlanda, 2014). One solution to solve the problem is to utilize the flour from local foodstuff to produce wheat flour. So far, many products in the market are in the form of breastfeeding capsules or milk milk, but biscuits are not available in the market yet. the purpose of this research is to know the properties of Organoleptic and Nutritional Content of Biscuits Biscuits with Various Addition of Fat Katuk Leaf Extract.Research Methods. The method used is experimental method with Completely Randomized Design consisting of 3 treatment levels.Research Result. The result of research conducted is the most preferred biscuit products is t1 with the addition of 5% katuk leaf essence. Bisjaka contains carbohydrates, fats, ash and protein in high category while for the water content of biscuits is low. However, all parameters have met the quality requirements of biscuits according to SNI No.01-2973-93. Consumer panel acceptance test as many as 35 people (67%) can accept and 10 people (33%) can not accept biscuit products. The marketing of biscuit biscuit products is done in Juring Village Neighborhood of Praya District, Central Lombok regency, which buy biscuit biscuits are lactating mothers and children, but many buy biscuit biscuit products are pregnant and lactating mothers.Conclusion. Bisjaka bikuit products replace katuk leaf flour and have an interest in supporting bisjaka color, smell and biscuit flavor with p <0.05.

Pemberian Buah Naga (Hylocereus Polyrhizus) Terhadap Penurunan Kadar Glukosa Darah Pasien DM Di Wilayah Kerja Puskesmas Tanjung Karang Tika Hadi; Ni Ketut Sri Sulendri; Fifi Luthfiyah; Aladhiana Cahyaningrum
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 2 (2018): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. In West Nusa Tenggara the highest prevalence of Diabetes Mellitus is Bima (2.5%). In the city of Mataram the prevalence of diabetes mellitus is around 1.7% and ranks 3rd in 10 districts in West Nusa Tenggara. The 2013 Mataram City Health Profile states that DM is the third highest number of infectious diseases in the city of Mataram. In regulating diet, people with Diabetes Mellitus are advised to pay attention to carbohydrate and fiber intake because it is important in controlling blood glucose. One of the fruits that can be used as blood sugar control is Dragon Fruit (Hylocereus) which has the advantage of being rich in fiber, calcium, magnesium, potassium and sodium. Objective: To determine the effect of giving dragon fruit to the decrease in blood glucose levels when patients with Diabetes Mellitus in Tanjung Karang Health Center.Research Methods. This type of research is Quasi Experiment with a pre-post control group design. The subjects were divided into 2 groups, namely the treatment group that was given 250 grams of red dragon fruit / day and the control group was not given dragon fruit. Giving dragon fruit is done every day for 10 days. GDS level measurements were carried out using the GCU tool. Blood is taken the day before the intervention and one day after the intervention. Statistical analysis using Independent sample t-test, and Paired t-test.Research Result. There was a difference in blood glucose levels at the start and end of the treatment group with p <0.05. it was found that the control group's blood glucose reduction rate was -35.4 mg / dl. The highest reduction in blood glucose in the treatment group was in K7 respondents as much as 130 mg / dl and the highest increase in blood glucose was in K1 respondents as much as 159 mg / dl.Conclusion. There is an effect of giving dragon fruit to the decrease in blood glucose levels when patients with DM in the Tanjung Karang Health Center Work Area.

Kajian Sifat Organoleptik Dan Masa Simpan Tempe Kedelai Dengan Beberapa Jenis Kemasan Supriadi Umami; I Ketut Swirya Jaya; Made Darawati; I Gde Narda Widiada
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 2 (2018): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Tempe soybeans are one of the traditional foods that have long been known in Indonesia. Tempe fermentation process will change soybeans into tempeh which has a better aroma, taste, texture, nutritional value and digestibility. The taste of tempe is determined by the type of soybeans and the type of packaging during fermentation and the storability of soybean tempeh. Research Methods. This study used an experimental method with experimental design using a completely randomized design (CRD). Research Result. The results of organoleptic properties in this study with the best color, aroma and texture parameters with t1 treatment were using plastic packaging and the best taste parameters, namely with t3 treatment using teak leaf packaging. The observation of the storage capacity of soybean tempeh for two days of storage at 300C with various types of packaging with evaluation parameters including the color, aroma, taste and texture of the best soybean tempe was the storage capacity of soybean tempe in treatment t1 using plastic packaging. Conclusion. The best organoleptic properties with color, aroma and taste parameters with treatment t1 (plastic packaging) for taste parameters at the best treatment level are t3 (teak leaf packaging) and shelf life of soybean tempeh based on organoleptic properties with the best parameters of color, aroma, taste, and texture soybean tempe with treatment level t1 (plastic packaging).

Pembuatan Cookies Udela Bebas Gluten Dan Kasein Berbahan Tepung Kombinasi Ubi Jalar Ungu, Kacang Gude, Labu Kuning Untuk Anak Autis Sucitya Pratiwi; Made Darawati; igde Widiada; Irianto Irianto
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 2 (2018): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Children with autism are more often reported to have digestive problems. Gluten and casein are difficult to digest so autistic children must avoid preparations made from these two proteins. Maknan is quite popular with children including autistic sufferers, namely snacks such as cookies. But not many cookies are intended for autistic patients, cookies that do not contain gluten and casein. The goal is to determine the effect of a combination of flour (purple sweet potato, gude beans, pumpkin) on the organoleptic properties, nutritional content, and acceptance of udela cookies in autistic children Research Methods. The method used was a completely randomized design (CRD) with 4 levels of treatment each of 4 repetitions, namely a combination of flour (gude beans, purple sweet potato and pumpkin) t1 (30%; 30%; 40%), t2 (40% ; 30%; 30%), t3 (50%; 30%; 20%) and t4 (60%; 30%; 10%). Research Result. Combination of flour (purple sweet potato, gude beans and pumpkin) in udela cookies had a significant effect on color (p <α 0.05) but did not have a significant effect on texture, smell and taste (p> α 0, 05). Water content test results (5.15%), ash content (2.29%), protein (6.18%), fat (17.31%) higher than the quality requirements in Indonesian national standards and carbohydrates (69.09 %) lower than the quality requirements in Indonesian national standards. Test of acceptance of 9 people (60%) in the good category and 6 people (40%) in the less category. Conclusion. Based on the results of the research conducted. Autism that gets udela cookies given for a day shows that the category of autistic acceptance is included in the good category of (60%) and the category is less than (40%). In the category of less due to several factors such as autism, given cookies must adapt to new foods given and due to the study of 2 sick autistic children.

Pengaruh Penambahan Tepung Komposit Umelai (Ubi Jalar, Kacang Merah, Kacang Kedelai) Terhadap Sifat Organoleptik Dan Kandungan Kadar Air Cookies Umelai indah Paramega; igde Widiada; Abdul Salam; made Darawati
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 2 (2018): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Food processing products in Indonesia have recently experienced very rapid development. This is due to changes in the lifestyle of people who want to be so fast that food production is also looking for ready-to-eat products but can meet nutritional needs every day. Processed products that are popular with people in Indonesia include: bread, biscuits, noodles, and cookies. Research Methods. Dalam penelitian ini akan dilakukan experiment dengan Rancangan acak Lengkap (RAL) satu faktor yaitu penambahan tepung komposit umelai (tepung ubi jalar, tepung kacang kedelai dan tepung kacang merah) dengan 5 aras perlakuan yaitu t1 20%, t2 30%, t3 40%, t4 50%, t5 60%. Masing–masing perlakuan akan diulang 3 kali sehingga diperoleh 15 (lima belas) unit percobaan. Research Result. Based on the organoleptic test for the parameters of color, odor, taste and texture of soybean cookies with t2 treatment, the addition of 30% composite composite flour was chosen by the panelists as the best treatment. Umelai cookies selected based on organoleptic test ie t2 with the addition of 30% soybean composite flour have a water content of 10.10%, which means that they have not fulfilled the maximum standard of cookies 5% (SNI 01-2973-1992). Conclusion. The addition of soybean composite flour on each treatment t1, t2, t3, t4 and t5 did not significantly influence the organoleptic properties of soybean cookies based on data analysis using the One Way Anova method.

Pengaruh Penambahan Pasta Kacang Merah Terhadap Sifat Organoleptik, Kadar Gizi Dan Angka Lempeng Total Mikroba Sosis Analog Kamete (Kacang Merah Tempe) Novi Aulia; Made Darawati; igde Widiada; iketut Swiryajaya
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 2 (2018): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. In West Nusa Tenggara (NTB) the incidence of stunting was still high, which increased from 2016 (30.0%) and 2017 (37.2%). Children with poor nutrition, especially protein, will cause growth disruption so that children are less nutritious and stunted. Objective of the research: To determine the effect of adding bean paste to organoleptic properties, nutrient content and total plate number of analogue sausage microbes Kamete (Tempe red beans). Research Methods. Experimental Method was carried out in a laboratory with a complete randomized design of one factor, namely the addition of red bean paste from the weight of tempeh flour consisting of 5 treatment levels (50%, 75%, 100%, 125%, and 150%) repetition 3 times . Organoleptic properties test using hedonic test, the results of the best organoleptic tests were tested for nutrient levels (water, ash, protein, fat, carbohydrate) and total microbes. Research Result. The proximate test results at the level of treatment of t5 analogue kamete sausages are containing 60.75% moisture content, 2.26% ash content, 8.38% fat, 8.74% protein, and 19.80% carbohydrate. Test results for moisture content, ash content and fat content have met the quality requirements of the Indonesian National Standard with a maximum water content of 67%, maximum ash content of 3%, maximum fat content of 25, while protein content and carbohydrate levels have not met the Indonesian National Standard, namely minimum protein 13% and carbohydrates up to 8%. Conclusion. The test results for the analogue microbial sausage kamete total plate number at the t5 treatment level of 2.6x102 colonies / ml meet the Indonesian National Standard because it is still below the threshold of the quality requirements of kamete analog sausages in the Indonesian National Standard which is a maximum of 105 colonies / g.

Pengaruh Minuman Serbuk Hytensol (Hypertension Solution) Terhadap Tekanan Darah Tikus (Rattus Norvegicus Galur Wistar) Hipertensi Mira Ardiningsih; Aladhiana Cahyaningrum; Reni Sofiyatin; Fifi Luthfiyah
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 2 (2018): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. The prevalence of NTB hypertension patients is 16.67% higher than the national prevalence that is 9.5% in 2013. Hytensol Drink Powder (MSH) contains 1388 mg of potassium and 15 mg sodium per 100 g.Research Methods. This research was conducted in the laboratory of Food Technology Science Department of Nutrition Poltekkes Kemenkes Mataram, Pharmacology Laboratory and Physiology Laboratory Faculty of Medicine Brawijaya University, Malang in May-June 2018 with pretest posttest with control group design, using 10 males white rat tail divided into 5 each groups into the control group and the treatment group. The subjects were given 5% w/v NaCl for 7 days to make hypertension. The treatment group was given MSH 0,36 g/100 g mouse BB for 7 days and blood pressure measurement before and after intervension. Statistical analysis used are shaipro wilk for normality test, independent T-test and paired sample T-test.Research Result. The mean blood pressure of the study subjects before the intervention for the control group and the treatment group was 143.75/110.25 mmHg and 143.5/116.25 mmHg to 156.25/109 mmHg and 104.75/77.75 mmHg (p=0.05). The mean decrease in systolic blood pressure in the treatment group reached 38.75 mmHg while a decrease of ≥20 mmHg can be said to have antihypertensive effect.Conclusion. Hytensol drink powder could decrease the rats (Rattus norvegicus strain Wistar) hypertensions blood pressure and has an antihypertensive activity.

Pengaruh Pendidikan Gizi Melalui Media Buku Saku Dengan Metode Ceramah Terhadap Pengetahuan Gizi Atlet Di Pusat Pendidikan Dan Latihan Pelajar (PPLP) Provinsi Nusa Tenggara Barat Tahun 2018 Rina Susanti; Reni Sofiyatin; Lalu Abdi; Luh Suranadi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 2 (2018): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Based on the result survey preface in 2015 about athlete’s nutritions intake in central of student’s education and training (PPLP) in West Nusa Tenggara known the average of nutrition’s intake include calorie (62,55%), protein (74,41%) and carbohydrate (53,91%) intake on level medium deficit till serious deficit towards 10 athletes from pencak silat and volleyball. Purpose : To know the effect of nutrition education by using a nutrition pocket book and speech about athlete’s knowledge. Research Methods. In this study used quasi experimental with pre and post test with control group design used was The intervention will be given during 14 days and the evaluation will be one day a week for group with the intervention. An instrument of this study was using questioner with total question about 20 numbers. The results were analyzed by using statistic non parametric with Wilcoxon method with significant level (α=0,05. Research Result. The results were analyzed by using statistic non parametric with Wilcoxon method with significant level (α=0,05). Conclusion. The result showed that ρ=0,027 (<α=0,05) that indicating there are significant effect of knowledge by using nutrition pocket

Pemberian Probiotik Lactobacillus Helveticus Rosell-52 Dan Lactobacillus Rhamnosus Rosell-11 Untuk Mengatasi Konstipasi Pada Usia Lanjut Retno Wahyuningsih
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 2 (2018): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. In old age there will be many changes along with the aging process. One of these changes is changes in the gastrointestinal system. One problem that many suffer from old age in the gastrointestinal system is constipation or constipation. Some Lactobacillus species used in probiotic supplements, namely L. helveticus and L. rhamnosus, have a role in maintaining healthy digestive function. Research Methods. This study used a randomized pre-post test control group design. The subjects in this study were 46 people living in the PSTW Puspakarma Mataram, divided into two groups, namely the treatment group was given probiotics, and the control group was given a placebo. The status of constipation or not is obtained by using the questionnaire (questionnaire) of Agarwal Sharma's constipation with 8 question items. Research Result. The results of statistical tests show that there is an effect of probiotic consumption with the incidence of constipation (p <0.05). From the results of the study it was found that there was an effect of the consumption of probiotics with the occurrence of constipation. There was a difference in the incidence of constipation between the treatment groups given probiotics Lactobacillus helveticus Rosell-52 and Lactobacillus rhamnosus Rosell-11 with groups given only placebo. In the treatment group there was a reduction in the incidence of constipation and in the control there were still many cases of constipation in the elderly. Conclusion. There is an influence on the consumption of probiotics with the occurrence of constipation.

Pengaruh Pemberian Puding Buah Naga Merah (Hylocereus Polyrhizus) Terhadap Kadar Kolesterol Total Pasien Hiperkolesterolemia Rawat Jalan Di RSUD Kota Mataram Sarafatayat Sarafatayat; Fifi Luthfiyah; Susilo Wirawan; Ni Ketut Sri Sulendri
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 2 (2018): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Hypercholesterolemia is a condition of cholesterol levels increased in the blood. Hypercholesterolemia can cause atherosclerosis. Atherosclerosis can cause various cardiovascular diseases such as coronary heart disease and stroke.Research Methods. This type of research is using quasi-experimental study with pretest and posttest with control group design. The sample was given 150 g of red dragon fruit pudding every day for 14 days. Data obtained from this study were analyzed using paired test and independent t-test.Research Result. The average total cholesterol level of control group before the research was 290.20 mg / dL while the cholesterol level of intervention group before the research was 290.30 mg / dL. The average total cholesterol level of the control group after intervention was 289.0 mg / dL while the total cholesterol level of the intervention group was 234.20 mg / dL. The reduction in the total cholesterol level of the intervention group was 56.10 mg / dL.Conclusion. Red dragon fruit pudding affects the decrease of total cholesterol levels.

Page 1 of 1 | Total Record : 10

Filter by Year

2018 2018

Filter By Issues

All Issue Vol 10, No 1 (2025): Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 2 (2024): Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 1 (2024): Jurnal Gizi Prima (Prime Nutrition Journal) Vol 8, No 2 (2023): Jurnal Gizi Prima (Prime Nutrition Journal) Vol 8, No 1 (2023): Jurnal Gizi Prima (Prime Nutrition Journal) Vol 7, No 2 (2022): Jurnal Gizi Prima (Prime Nutrition Journal) Vol 7, No 1 (2022): Jurnal Gizi Prima (Prime Nutrition Journal) Vol 6, No 2 (2021): Jurnal Gizi Prima (Prime Nutrition Journal) Vol 6, No 1 (2021): Jurnal Gizi Prima (Prime Nutrition Journal) Vol 5, No 2 (2020): Jurnal Gizi Prima (Prime Nutrition Journal) Vol 5, No 1 (2020): Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 2 (2019): Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal) Vol 1, No 1 (2016): Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 2 (2018): Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 1 (2018): Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 2 (2017): Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal) More Issue

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name
jaya pandu

Contact Email
pandujaya83@gmail.com

Phone
-

Journal Mail Official
pandujaya83@gmail.com

Editorial Address
-

Location
Kota mataram,

Nusa tenggara barat

INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name jaya pandu

Contact Email pandujaya83@gmail.com

Phone -

Journal Mail Official pandujaya83@gmail.com

Editorial Address -

Location Kota mataram, Nusa tenggara barat INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
jaya pandu

Contact Email
pandujaya83@gmail.com

Phone
-

Journal Mail Official
pandujaya83@gmail.com

Editorial Address
-

Location
Kota mataram,

Nusa tenggara barat

INDONESIA