Articles
10 Documents
Search results for
, issue
"Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)"
:
10 Documents
clear
<![CDATA[Pengembangan Sosis Gasuhiru Berbasis Pangan Lokal Ikan Gabus “Tokok” Dan Tepung Komposit Terhadap Sifat Organoleptik, Kadar Zat Gizi Dan Daya Terima Sosis Gasuhiru ]]>
<![CDATA[Dwiaulia Khusnul Khotimah]]>;
<![CDATA[Abdul Salam]]>;
<![CDATA[AASP Chandradewi]]>;
<![CDATA[Irianto Irianto]]>
<![CDATA[ Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal) ]]>
Publisher : <![CDATA[Poltekkes Kemenkes Mataram ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (264.422 KB)
|
DOI: 10.32807/jgp.v4i1.125
<![CDATA[Background. Nutrition less in infants is a health problem around the world especially the countries develop. In Indonesia nutritional problems less in toddlers about 19.6%. Nutritional problems have little effect on the low quality of human resources, especially the impact of toddlers who are malnourished by poor brain development, unoptimal physical growth, and metabolic developments (the Kemenkes RI, 2014). The current state of nutrition especially in children is still ematitiate. Given the impact of the nutrient less widespread, it is necessary to do a handling of PMT in the form of sausages using local food that is effective in increasing the weight of children with less nutritional nutrition.Metodelogi. In this study used experimental research Desan with a complete random draft (RAL) One treatment comparison of cork fish with composite flour 75%: 25% 80%: 20% 85%: 15%. Data processing. Processing of data obtained from observations presented in the form of tables, to find out the nature of organoleptic (aroma, flavor, texture and color) in each addition of the sausage making materials processed and analyzed using a statistical analysis of One Way Anova at a trust level of 95% (A = 0.05). If there is a significant impact, the data is analyzed further using the Tukey test to see which treatment is causing the difference. Research results. The comparison of cork fish and composite flour is significant effect on the taste color of texture and aroma. The PMT of Gasuhiru sausage contains 262KKL and 16.72 gr of protein in 100gr. Gasuhiru sausage receiving 83.3% well received.Conclusion: The most liked sausage is a comparison of 85%: 15%. The administration of PMT provides a significant effect on children's weight loss and is 3 times greater than the Conntrol group.]]>
<![CDATA[Sifat Organoleptik, Kandungan Zat Gizi, Dan Daya Terima Iwel Latan Untuk Makanan Tambahan Ibu Hamil ]]>
<![CDATA[Zuhria Handayani]]>;
<![CDATA[Made Darawati]]>;
<![CDATA[I Gde Narda Widiada]]>
<![CDATA[ Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal) ]]>
Publisher : <![CDATA[Poltekkes Kemenkes Mataram ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (457.066 KB)
|
DOI: 10.32807/jgp.v4i1.131
<![CDATA[Background :In Indonesia there are still many cases of Chronic Energy Deficiency caused by imbalance of nutrients, especially in energy and protein intake, so that the nutrients needed by the body are not fulfilled. Efforts that can be done to prevent chronic energy shortages in pregnant women is to provide alternative food supplements in the form of nutrient dense snacks, one of which is iwel which is added with high-protein legumes namely soybeans which are then made into soy flour. Iwel with the addition of soybean flour is expected to meet the requirements as PMT for pregnant women. Iwel is a traditional food that is popular with many people, has a soft texture like dodol and is classified as semi-wet food. This study aims to determine the organoleptic properties, nutrient content, and acceptability of Iwel Latan for pregnant women.Research Methods:The experimental research method with a completely randomized one-factor design, namely the addition of soy flour consisting of 5 treatment levels 10%, 15%, 20%, 25%, 30%.Research result:The results showed that Iwel Latan with the addition of 25% (t4) soybean flour from the weight of the entire selected ingredient to the best treatment level and the addition of soy flour significantly affected the texture of Iwel Latan (p <0.005). The content of Iwel Latan nutrients is 40.71% moisture content, 1.60% ash content, 9.39% protein, 3.89% fat, and 44.40% carbohydrate.Conclusion: The nutrient content of Iwel Latan is higher when compared to PMT biscuits which are usually given to pregnant women Chronic Energy Deficiency.The acceptance of pregnant women is 30 people, of which 25 pregnant women receive well (83%) and 5 pregnant women receive less (17%).]]>
<![CDATA[Pemberian Puding Tomat Pisang Ambon Terhadap Penurunan Tekanan Darah Lansia Hipertensi Di Posbindu Wilayah Kerja Puskesmas Babakan, Kota Mataram ]]>
<![CDATA[Mutammi Desira]]>;
<![CDATA[Ni Ketut Sri Sulendri]]>;
<![CDATA[Fifi Luthfiyah]]>;
<![CDATA[Suhaema Suhaema]]>
<![CDATA[ Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal) ]]>
Publisher : <![CDATA[Poltekkes Kemenkes Mataram ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (334.709 KB)
|
DOI: 10.32807/jgp.v4i1.126
<![CDATA[Background: hypertension or high blood pressure is an increase in one's blood pressure, wherein systolic blood pressure ≥ 140 mmHg and or diastolic blood pressure ≥ 90 mmHg on repeated examinations. Hypertension often occurs in the elderly caused by changes occurring during the aging process that cause the walls of blood vessels to undergo thickening and hardening so that it becomes stiff, the diameter of the cavity of the blood vessels shrink or Narrows. One form of non-pharmacological treatment in overcoming hypertension is by herbal medicine, namely by utilizing the content of potassium in fruits and vegetables, such as bananas and tomatoes containing high potassium that can decrease blood pressure, especially in elderly groups.Research Methods: Type of Quasy-experimental research with Pretest- Posttest with Control Group Draft. The samples in this study were elderly hypertension as many as 18 people with random techniques divided into 2 groups. Group intervention with the giving of tomato banana pudding ambon as much as 175 gram/day for 6 days, while the control group is not given treatment.Research Result: There is a decrease in systolic blood pressure as much as 17.8 mmHg (P = 0,002) and diastolic blood pressure as much as 8.9 mmHg (P = 0,347) in the intervention group.Conclusio: There is an influence on the systolic blood pressure but there is no influence on diastolic blood pressure before and after given banana tomato pudding Ambon.]]>
<![CDATA[Konsumsi Meal Replacement Dan Kadar Glukosa Darah Pasien Dm Tipe II ]]>
<![CDATA[Kiki Riskianti]]>;
<![CDATA[Suhaema Suhaema]]>;
<![CDATA[Fifi Luthfiyah]]>
<![CDATA[ Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal) ]]>
Publisher : <![CDATA[Poltekkes Kemenkes Mataram ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (720.52 KB)
|
DOI: 10.32807/jgp.v4i1.132
<![CDATA[Background: The world's population is suffering from diabetes increased from year to year. DM is the most outpatients in Mataram City Hospital for a total of 517 patients. The principle of meal planning for diabetics is a balanced diet. The results of initial survey showed 8 of 10 people consumed a meal replacements. Objective: to determine the relationship of the consumption of meal replacements with blood glucose levels of type 2 DM outpatient in general hospital of Mataram City.Methods: This study was an observational analytic with crossectional design. To determine the relationship of the independent variables and the dependent variable statistical analysis used Spearman Rank correlation test with a significance level of 5%. Results: The total sample is 69 people, aged> 45 years (89.9%), women (65.2%). Most physical activity (50.7%) <150 minutes / week, overweight (59.4%), diabetes mellitus onset 1-3 years ago (66.7%). Comsumption levels : less energy consumption rate (44.9% ), the normal level of carbohydrate (58.0%), less fiber (100%). Meal replacement that is consumed is Diabetasol (85.7%), the amount of consumption of meal replacements <1 portion/serving (78.6%), with ≥1 times / day (39.1%). Control of glucose levels most (71%) in the poor category, the average blood glucose sample is 170.3 mg/dL. Relationship of a consumption of meal replacement with blood glucose levels was not significant (p= 0,191) Conclusion: Relationship of a consumption of meal replacement with blood glucose levels were not significantly.]]>
<![CDATA[Substitusi Tepung Kedelai (Glyine Max L.) Terhadap Sifat Organoleptik Soybeans Cookies ]]>
<![CDATA[Ade Sareani]]>;
<![CDATA[Luh Suranadi]]>;
<![CDATA[Reni Sofiyatin]]>
<![CDATA[ Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal) ]]>
Publisher : <![CDATA[Poltekkes Kemenkes Mataram ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (298.974 KB)
|
DOI: 10.32807/jgp.v4i1.122
<![CDATA[Background. Cookies are one of the biscuit snack products which are made from low-protein wheat flour so that there are high carbohydrates and fats. In this research, we will discuss cookies with the substitution of soy flour which is serelia with a high content of vegetable protein.Reseacrch Purpose. The purpose of this research was to determine the effect of soy flour substitution on the organoleptic properties of soybeans cookies which have low protein content into high protein cookies.Research Methods. Type of true experiment research in the laboratory with a one-factor complete randomized design (CRD) consisting of 5 treatment levels which obtained 15 experimental units. Organoleptic tests use hedonic methods with 5 numerical scales.Research Result. Based on the results of data analysis, there was no significant effect on the substitution of soy flour on organoleptic properties ( Color, smell, tate and texture) of soybeans cookies (p > 0,05). The hedonic test results favored by panelists are in treatment t1 and t2, t3, t4, t5 included in the category of approaching likes.Conclusion. The results of he statistical test showed that there was no significant effect on the substitution of soy flour on the organoleptic properties of soybeans cookies. This mean that there is no significant effect on the substitution of soy flour on organoleptic properties of soybeans cookies. So this research shows that the substitution of 15%-35% soy flour can be used in making soybeans cookies.]]>
<![CDATA[Pengaruh Penambahan Rumput Laut (Eucheuma Cottoni) Terhadap Sifat Organoleptik Dan Daya Terima Chiffon Cake Maco Pada Remaja Obesitas ]]>
<![CDATA[Indah Puji Rahmani]]>;
<![CDATA[Igde Narda Widiada]]>;
<![CDATA[Made Darawati]]>;
<![CDATA[Iketut Swirya Jaya]]>
<![CDATA[ Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal) ]]>
Publisher : <![CDATA[Poltekkes Kemenkes Mataram ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (459.436 KB)
|
DOI: 10.32807/jgp.v4i1.127
<![CDATA[The purpose of this study is to determine the effect of adding seaweed to the organoleptic test and the acceptance of maco cake chiffon in obese adolescents. This study used a Completely Randomized Design (CRD), with 5 treatments of adding seaweed consisting of t1 (10%), t2 (20%), t3 (30%), t4 (40%), t5 (50%). The results showed that t2 (20%) was the most preferred sample of panelists, the results of analyzing food fiber in the most preferred products were 13.64%, product acceptance was good at 24 people (80%) and marketing of maco cake chiffon in the category loss.]]>
<![CDATA[Penyuluhan Teams Games Tournament (TGT) Terhadap Meningkatnya Pengetahuan Gizi Seimbang Pada Remaja ]]>
<![CDATA[Niswatul Hurri]]>;
<![CDATA[Inyoman Adiyasa]]>;
<![CDATA[Yuli Laraeni]]>
<![CDATA[ Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal) ]]>
Publisher : <![CDATA[Poltekkes Kemenkes Mataram ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (482.876 KB)
|
DOI: 10.32807/jgp.v4i1.123
<![CDATA[Adolescence is very important because it is a transitional period between children and adults.Balanced nutrition at this time will greatly determine their maturity in the future, the imbalance between food and needs in adolescents will cause nutritional problems, one of which is malnutrition. Nutrition counseling with the Teams Games Tournament (TGT) method is an easy-to-implement extension method, and involves all individuals without having to have status differences, involving the role of children as peer tutors, containing elements of play and appreciation. PurposeTo find out the effect of counseling with the Teams Games Tournament (TGT) Method on Balanced Nutrition Knowledge in Adolescents at Aikmel Middle School 2 East Lombok Regency. MethodThis research is a pre-experiment research with a design design for one group pre-test and post-test.. Samples were taken by simple random sampling. The results of the knowledge using the Paired Samples Test test obtained the value of p value = .000 or p <α = 0.05, so that there was an influence of counseling with the Tams Games Tornament (TGT) method on Balanced Nutrition in Teenagers at Aikmel Junior High School 2.The Conclusionisthe results showed that there was an increase in the knowledge of adolescents before and after being given balanced nutrition counseling with the Teams Games Tournament (TGT) Method and there was a significant effect on the knowledge of adolescents before and after counseling with the Teams Games Tournament (TGT) method.]]>
<![CDATA[Kajian Sifat Organoleptik Dan Daya Terima Es Krim Jalor (Jambu Biji Dan Sari Daun Kelor) ]]>
<![CDATA[Nadya Natasya]]>
<![CDATA[ Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal) ]]>
Publisher : <![CDATA[Poltekkes Kemenkes Mataram ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (291.054 KB)
|
DOI: 10.32807/jgp.v4i1.128
<![CDATA[Background: Young women generally have characteristics of unhealthy meal habits and many of them lack of nutrients needed, so there is a need to have an alternative nutritionally rich and attractive food product through the manufacture of JALOR Ice Cream which is produced from Milk, Guava and Moringa Leaf Extract, to increase iron in order to prevent iron deficiency.Methods: This study was conducted using an experimental research design. The experiment was carried out using a Completely Randomized Design (CRD) using 5 treatments with the addition of Moringa Leaf Extract: t1 (10%), t2 (20%), t3 (30%), t4 (40%) and t5 (50%). The experiment were carried out on hedonic tests on 20 panelists with 5 scales, namely: 5 = Very like, 4 = Like, 3 = Neutral, 2 = Dislike, and 1 = Very dislike. Acceptance test was conducted on young women.Result: The results of the organoleptic test showed that JALOR Ice Cream was chosen on treatment t2 with the addition of 20% Moringa Leaf Extract. The results of the adolescent girls' acceptance of selected JALOR Ice Cream products showed that all (100%) panelists were at the level of good category.Conclusion: JALOR Ice Cream is with the addition of 20% Moringa Leaf Extract is the most preffered. The acceptance of Ice Cream can be well received by panelists.]]>
<![CDATA[Pengaruh Penambahan Kacang Hijau (Vigna Radiata) Terhadap Sifat Organoleptik, Kadar Zat Gizi Dan Daya Terima Kahimela Bars ]]>
<![CDATA[Hindrian Yulia]]>;
<![CDATA[Made Darawati]]>;
<![CDATA[Igde Narda Widiada]]>;
<![CDATA[Iketut Swirya Jaya]]>
<![CDATA[ Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal) ]]>
Publisher : <![CDATA[Poltekkes Kemenkes Mataram ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (345.927 KB)
|
DOI: 10.32807/jgp.v4i1.124
<![CDATA[Background: Based on data from Basic Health Research (RISKESDAS) in 2018, the prevalence of chronic energy deficiency (SEZ) in pregnant women nationally is 17.3%. Based on 2017 nutritional status (PSG) monitoring data, the incidence of SEZ pregnant women in West Nusa Tenggara (NTB) is still high at 30.4%. One of the efforts to overcome SEZs in pregnant women is by providing alternative food based on local food (mung bean flour, pumpkin flour and kidney beans) through product development, namely Snack bars which are categorized as snacks as interludes containing high energy and protein. Research Methods: This study was an experimental study in the laboratory with a completely randomized design (CRD) of one treatment, namely the comparison of the addition of mungbean flour by 10%, 20%, 30%, 40%, and 50% from the weight of pumpkin flour and red beans.Research Results: The results showed that the addition of mungbean flour had a significant effect on taste (p = 0.024), the selected product was the formulation of kahimela Bars t3 (30 g mung bean flour) with Energy nutrient content 368.74 kcal, Protein 10.75 grams, 12.06 grams of fat, 54.3 grams of carbohydrates, 19.80 grams of water content and 3.13 grams of ash content, while kahimela bars received power 87% and 13% received.Research Conclusion: Kahimela Bars has the effect of Adding Green Bean Flour to Organoleptic Properties, Nutritional Levels, Power Acceptance and can be used as additional food for the prevention of SEZ pregnant women.]]>
<![CDATA[Kesesuaian Porsi Lauk Daging Ayam Yang Diterima Pada Makanan Biasa ]]>
<![CDATA[Rani Putri]]>;
<![CDATA[Reni Sofiyatin]]>;
<![CDATA[Lalu Khairul Abdi]]>;
<![CDATA[AASP Chandradewi]]>
<![CDATA[ Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal) ]]>
Publisher : <![CDATA[Poltekkes Kemenkes Mataram ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (330.351 KB)
|
DOI: 10.32807/jgp.v4i1.129
<![CDATA[Large portions are often one thing when serving food, especially in food serving. It is still an advantage and lack of portion because there is no right size in food processing. food consumption must be in accordance with the standard portion determined by the hospital nutrition installation. large portions will affect the nutrients contained in a food. This study aims to determine the suitability of standard portions of side dishes of chicken meat received in ordinary food at Sanjiwani Hospital Gianyar Regency. This study was a descriptive observational study with a crossectional approach. This research was conducted for 3 days in April 2019 at Sanjiwani Hospital Gianyar Regency. The number of samples is 30 servings. The proportion of portions served is measured by the food weighing method for 3 days. The results showed that the standard suitability of the portion of chicken received at Sanjiwani General Hospital in Gianyar Regency was largely incompatible, namely 83.3%, while those in accordance with the standard portion were 16.6%.]]>
