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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 10 Documents
 1 
Search results for , issue "Vol 9, No 1 (2024): Jurnal Gizi Prima (Prime Nutrition Journal)" : 10 Documents clear
The Relationship of Macronutrient Intake with Physical Fitness in Sokowaten Baru Primary School Students Ihsan Fahroji; Sunarti Sunarti; Dyah Suryani
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 1 (2024): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v9i1.498

Abstract

Background: Physical fitness can be defined as the body's body's ability or capacity to perform all forms of physical activity in daily life without excessive fatigue. Everyone must be physically healthy to carry out activities effectively and efficiently. Based on the results of observations that were made in October 2023 on 15 students from randomly selected research locations, it is found that 13 out of 15 students need physical fitness of less than 60 VO2MAX. This is because these eight students rarely do physical activity and more often play games in their spare time; besides that, there are 9 out of 15 students who do not have breakfast before going to school. This is another factor causing students to lack physical fitness. Sokowaten Baru Primary School has adequate learning facilities. Still, there needs to be improvements for physical fitness education, such as sports equipment that has been damaged and cannot be used compared to other schools in Yogyakarta City.Research Purposes: This study aimed to determine the relationship between macronutrient intake and physical fitness in students at Sokowaten Baru Primary School, Bantul Regency.Research Methods: The research design used was cross-sectional. The population was 432 students, and the sample size was 59 respondents. The study was conducted by proportional random sampling with sampling criteria aged 10-11 years. Data were collected by completing a 24-hour food recall questionnaire and the Harvard test.Research Result: The results showed a relationship between carbohydrate (p=0.003), protein (p=0.001), fat intake (p=0.924), and physical fitness level.Conclusion: It was concluded that carbohydrates and proteins are associated with a physical condition. However, there is no relationship between fat intake and physical fitness level.
Utilization of Green Bean Juice (Vigna Radiata) Added with Cinnamon Powder (Cinnamomum Burmanii) in Lowering Cholesterol Levels in Hypercholesterolemia Sufferers Dian Eka Maulida; Retno Wahyu Ningsih; Ni Ketut Sri Sulendri; Joyeti Darni
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 1 (2024): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v9i1.497

Abstract

Background: Elevated cholesterol levels are a risk factor for cardiovascular disease, overweight/obesity, and stroke, which has a predicted death rate of around 2.6 million worldwide. One way to reduce cholesterol levels is to regulate the consumption of foods containing fat (saturated, trans, cholesterol), exercise regularly, and choose foods with a high isoflavone content, for example, green beans.Research Methods: The research method uses a quasi-experiment and a non-equivalent control group design. The research used 20 subjects, 10 of whom were treated and 10 of whom were controls. This study also considered data on fat and fiber intake. Intake data was collected twice before and during the research using the food recall method. The independent T-test was used to determine the product's effect on reducing cholesterol levels.Research Result: The results showed differences in cholesterol levels before and after the study (p=0.00). The treatment group had a reduced cholesterol level of 57.8 mg/dL, and the control group had a reduced cholesterol level of 34.3 mg/dL. However, the benefits of green bean juice with cinnamon powder in lowering cholesterol levels were not statistically significant (p=0.074).Conclusion: Drinking green bean juice with the addition of cinnamon powder has not been statistically proven to reduce cholesterol levels.  
The Effect Of Moringa Leaves And Banana (Morina) Cookies On Blood Pressure In Hypertensive Patients Laily Fitri Handayani; Suhaema Suhaema; Retno Wayuningsih; Ni Ketut Sri Sulendri
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 1 (2024): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v9i1.503

Abstract

Background: Hypertension is a disease that often does not cause symptoms until the sufferer's condition worsens. This disease has become one of the main causes of death globally. Various methods continue to be sought to manage blood pressure. Apart from appropriate medication, it is also recommended to adopt a healthy lifestyle by choosing nutritious foods as recommended in the Dietary Approach to Stop Hypertension.Objective: Evaluating the effect of Morina cookies on the blood pressure of individuals with hypertension.Research Methods: This research uses the Randomized Controlled Trial method with a Pretest-Posttest design including a control group. The number of subjects was calculated using the Lemeshow formula, resulting in 28 subjects.Research Result: In subjects aged 45-80 years, with 82% being female, both systolic and diastolic blood pressure decreased after the intervention (p<0.05).Conclusion: There was a significant reduction in systolic and diastolic blood pressure after administering Morina cookies for 7 days in hypertensive patients.
Mikale Instant Porridge's Formulation and Acceptability As a Complementary Breast Milk Imelda Telisa; Hana Martinah Putri; Terati Terati; Yuli Hartati; Arif Dwisetyo Haripamilu
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 1 (2024): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v9i1.495

Abstract

Background: The quality of human resources can be impacted by nutritional status. A condition known as lack of protein energy occurs when a person consumes insufficient amounts of nutrient-rich food to meet their needs. Supplementary food for breast milk that is high in energy and protein is one way to ensure that children receive a healthy diet, especially those aged 6 to 24 months.Research Purposes: This research aims to determine the formulation, acceptability, and analysis of the dietary fiber and macronutrient content (protein and carbohydrates) in MiKaLe instant porridge. Research Methods: This research method is an experimental study using a completely randomized design (CRD) that is non-factorial, with 35 panelists who are organoleptic test subjects and three formulations. Research Result: The results of the organoleptic test indicated that the chosen MiKaLe instant porridge, made with 15 grams of yellow millet flour, 25 grams of catfish flour, and 20 grams of soybean flour, was formula 1 (F1). Based on the Comstock acceptability test results, 90% of children left less than 50% of the product, and 10% left more than 75%. The product's nutritional facts state that every 100 grams has 397.99 kcal of energy, 18.52% protein, 14.55% fat, 48.24% carbs, and 16.60% dietary fiber. According to the Friedman test, there is a correlation between color, aroma, flavor, and texture. Conclusion: The results of this research indicate that instant MiKaLe porridge is suitable for breast milk substitutes for infants between the ages of six and eleven months.
Correlation Between The Adequacy Of Protein And Vitamin Intake With The Incidence Of Anemia In Pregnant Women Dwi Nastiti Rahayu; Siti Sulandjari; Amalia Ruhana; Satwika Arya Pratama
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 1 (2024): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v9i1.493

Abstract

Background: Nutritional deficiencies in pregnant women can affect fetal growth and development and cause anemia during pregnancy. Anemia can be characterized by hemoglobin concentration lower than a normal boundary. This study investigates the correlation between the adequacy of protein, vitamin C, vitamin A, vitamin B12, and folic acid intake and the incidence of anemia in pregnant women at Ngoro Health Center.Research Methods: The research is analytically observational, using a cross-sectional design. The study subjects were 52 pregnant women using a purposive sampling technique. Anemia in pregnant women was obtained from the results of hemoglobin level checks recorded in the Antenatal Care (ANC) visit logbook. Meanwhile, the adequacy of protein, vitamin C, vitamin A, vitamin B12, and folic acid intake was obtained from interviews using the Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ) form. The statistical correlation between categorical variables was analyzed using the chi-square test.Research Result: The study found that out of 52 pregnant women, it was known that the pregnant women's adequacy level of intake for protein (65.4%) was classified as less, vitamin C (94.2%) was classified as good, vitamin A (98.1%) was classified as good, vitamin B12 (69.2%) was classified as good, and folic acid (76.9%) was classified as good. Statistical test results showed that the adequacy of protein intake (p 0.001), vitamin B12 (p 0.035), and folic acid (p 0.021) correlates with the incidence of anemia in pregnant women.Conclusion: Based on this study, there is a significant correlation between the adequacy of protein, vitamin B12, and folic acid intake, but no correlation between the adequacy of vitamin C and vitamin A intake with the incidence of anemia in pregnant women in the working area of Ngoro Health Center, Mojokerto Regency. Pregnant women are expected to pay more attention to their nutrition intake during pregnancy.
Modification Of Hospital Formula Based On Yellow Pumpkin Flour (Curcubita Moschata) And Egg White Flour For Patients With Diabetic Nephropathy Najma Zahara Putri Hilda; Nur Rahman; Fifi Luthfiyah
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 1 (2024): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v9i1.487

Abstract

Background: Diabetes mellitus is a metabolic disorder characterized by increased blood glucose levels, which can cause complications, one of which is diabetic nephropathy. One of the preventive therapies that can be carried out is administering an enteral formula high in protein and fiber. It is possible that yellow pumpkin and egg whites can help reduce the risk of developing diabetes.Research Purpose: This research aims to develop hospital enteral formulas, determine their viscosity, analyze their nutritional content, and determine their organoleptic quality.Research Methods: This research uses a quasi-experimental method, with the research design used as a static group comparison. Viscosity testing uses a viscometer, water, ash, protein, and fat. Carbohydrate content testing uses proximate analysis, and food fiber content testing uses the enzymatic method. Organoleptic testing uses a hedonic scale, and the panelists are semi-trained.Research Result: The results showed differences in cholesterol levels before and after the study (p=0.00). The treatment group had a reduced cholesterol level of 57.8 mg/dL, and the control group had a reduced cholesterol level of 34.3 mg/dL. However, the benefits of green bean juice with cinnamon powder in lowering cholesterol levels were not statistically significant (p=0.074). Conclusion: A modified formula based on pumpkin flour and egg white flour has the potential to be an alternative food for people living with diabetes. 
The Relationship Between Timeliness of Food Distribution and Food Temperature with Lunch Leftovers from Regular Food Diet Patients at Regional General Hospitals Sekar Kusumawati Kusumawati
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 1 (2024): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v9i1.422

Abstract

Background: Leftover food is food left by respondents on their eating plates. Leftovers can be categorized as good if the patient can finish food > 80%, so the patient does not leave food > 20%. The timeliness of food distribution and temperature can affect food waste in the hospital.Research Methods: This research aimed to determine the relationship between the timeliness of food distribution and food temperature with the respondents' leftover lunch. The research design was an analytical quantitative observational with a cross-sectional approach, carried out in May 2023 at the Inner Mangunang Tanggamus General Hospital. The research sample was all class III inpatients with a regular diet of 30 respondents. Bivariate analysis in this study used the Chi-Square test.Research Result: The results showed a relationship between the timeliness of food distribution and food waste (p=0.007) and between food temperature and food waste (p=0.016).Conclusion: Based on the research results, it can be concluded that there is a relationship between the timeliness of food distribution and food temperature with the remaining lunch of the respondents
The Effect of Nutritional Counseling with Booklet Media on Food Waste in Hypertension Patients at Praya Regional Hospital Baiq Asmarani Candra Dewi; Luh Suranadi; Made Darawati; Reni Sofiyatin; I Gde Narda Widiada
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 1 (2024): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v9i1.499

Abstract

Background: Food waste indicates the success of nutrition services in hospitals; food waste exceeding 20% indicates failure in food management. Nutrition counseling plays a vital role in providing knowledge, attitudes, and behaviors regarding diet so that it can reduce food waste. High Blood Pressure (hypertension) is an increase in blood pressure in the arteries. The number of hypertensive patients at Praya Regional Hospital in November 2022 will be around 630.Objective: This research aimed to determine the effect of nutritional counseling using booklet media on food waste in hypertensive patients at Praya Regional Hospital Research Methods: This research design is quasi-experimental, using a non-randomized control group pre-and post-test. Sampling was carried out using purposive sampling, with 22 samples, 11 for the treatment group and 11 for the control group. Data analysis used the Mann-Whitney U test. Counseling is carried out using a face-to-face lecture method using booklet media. The research was conducted for one month at Praya Regional Hospital. Research Result: The study's results showed a difference in patient food waste (staple food, vegetable side dishes, animal side dishes, and vegetables) before and after nutritional counseling. Still, the difference was not statistically significant (p-value = >0.05). Changes in food waste do not significantly affect staple foods, animal side dishes, vegetable side dishes, and vegetables. Conclusion: Nutritional counseling using booklet media does not affect food waste in hypertensive patients at Praya Regional Hospital.
Acceptance And Shelf Life Of The Raisins And Edamame Brew As a Healthful Drink For Elementary School Kids Imelda Telisa; Annisa Mariyaulfa; Terati Terati; Arif Dwisetyo Haripamilu
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 1 (2024): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v9i1.490

Abstract

Background: Brew drinks are one type of functional food. When elementary school-aged children show signs of malnutrition, they can have this drink—made from edamame beans and raisins—for breakfast or as a snack. Edamame beans, raisins, maltodextrin, tween 80, vanilla, and salt are the ingredients used to make this brewed drink. This study aims to optimize edamame bean and raisin drinks' nutritional value, shelf life, and formulation.Research Methods: This study used a completely randomized design with two factorials: the weight of edamame beans and raisins with four formulas. Thirty-five untrained panelists carried out sensory tests in the food laboratory of the Palembang Health Polytechnic Nutrition Department, and proximate tests were carried out in the CV Saraswati Bogor laboratory.Research Result: Formulation 1 (30 grams of edamame beans, 10 grams of raisins) is the chosen brewed drink formula based on the sensory data acquired. For every 100 grams of brewed drink, Formula 1 measured the energy content: 404.82 kcal, 8.6% protein, 5.58% fat, 79.96% carbohydrates, 4.21% water, and 1.5% ash. In the meantime, this brewed beverage has a two-month shelf life.Conclusion: The acceptance of edamame beans and raisins beverages varies depending on the mouthfeel and flavor. After a drink was steeped in edamame beans and raisins for 60 days, the Total Plate Count (TPC) test yielded a value of 0.
Policy Study on Optimizing Family Posyandu Functions to Accelerate Stunting Reduction Made Darawati; Ni Putu Dian Ayu Anggraeni; Yopi Harwinanda Ardesa; Ridawati Sulaeman; Irianto Irianto; Muh Johansyah
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 1 (2024): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v9i1.494

Abstract

Background: Based on data from the 2022 Indonesian Nutrition Status Survey (SSGI), the prevalence of stunting in West Nusa Tenggara reached 32.7%. Efforts to overcome stunting using a holistic approach must be carried out, including through the Family Posyandu. Various policies have been issued, one of which is the instruction of the Governor of West Nusa Tenggara No. 050.13/01/KUM of 2022 concerning the Optimization of Family Posyandu to accelerate stunting reduction in West Nusa Tenggara Province, but its implementation has not been widely evaluated. Therefore, it is necessary to study the effectiveness of its implementation to provide constructive suggestions for policymakers.Research Objective: This research aims to identify the implementation of family posyandu, identify factors that influence its success and hinder its implementation, and produce a policy brief related to optimizing family posyandu to accelerate stunting reduction.Research Methods: The research was conducted based on the criteria for an active posyandu, a stunting locus located in the Family Posyandu in the Parampuan Health Center Working Area, West Lombok Regency. Data was collected through Focus Group Discussions (FGD), in-depth interviews, and observations of the implementation of family posyandu.Research Result: The research results show that there needs to be more disclosure regarding foster parents' involvement in optimizing family posyandu to support efforts to accelerate stunting reduction. Several parties' roles involved in implementing family posyandu could be more optimal. Not all targets come to Posyandu, especially teenagers because it is held in the morning when teenagers are at school. Not all family posyandu cadres have received training that meets standards to meet cadre competencies. Monitoring and evaluation of the implementation of family posyandu have yet to be carried out systematically and routinely. Optimizing the role of all parties involved in family posyandu needs to be carried out through increasing the number and capacity of family posyandu cadres on an ongoing basis, massive socialization through various media, systematic and routine monitoring and evaluation accompanied by follow-up efforts, and a well-developed family posyandu information system integrated to be implemented, starting from several pilot family posyandu, so that it can initiate the creation of a village health profile.

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