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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 5 Documents
 1 
Search results for , issue "Vol 9, No 2 (2024): Jurnal Gizi Prima (Prime Nutrition Journal)" : 5 Documents clear
Nutritional Education 'GEMAKIN' for Improving Pregnant Women's Knowledge and Attitudes Towards Stunting Prevention Using Audiovisual Media Nanang Qosim; Dian Luthfita Prasetya Muninggar; Suwarsono Suwarsono
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 2 (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.v9i2.521

Abstract

Background: Stunting is a growth and development disorder that caused children to have short stature. One of the causes of stunting is poor nutritional intake of pregnant women during pregnancy when the fetus is still in the womb. Several intervention was done to address the incidence of stunting include nutrition education for pregnant women. In the coastal areas of Indonesia, there is an abundance of marine wealth, especially fish that are highly nutritious. However, there is a gap between the potential of marine wealth and the low level of fish consumption in Indonesia. The 'GEMAKIN' nutrition education program aims to raise awareness about the importance of fish consumption during pregnancy as part of the critical first 1,000 days of life. Research Purposes: To determine the impact of 'GEMAKIN' nutrition education using audiovisual media on the knowledge and attitudes of pregnant women regarding stunting prevention. Research Methods: The method used in this study is a Quasi-Experimental design with a one-group pre-test and post-test design. The study subjects were 50 pregnant women. Data collection was done using pre-test and post-test intervention instruments. Data analysis was conducted using the Wilcoxon test. Research Result: The results of the study showed a significant increase in knowledge (p=0.000) and attitude scores (p=0.000) before and after the 'GEMAKIN' nutrition education intervention using audiovisual media on pregnant women regarding stunting prevention. Conclusion: The 'GEMAKIN' nutrition education using audiovisual media on stunting prevention can significantly increase the knowledge and attitudes levels of pregnant women in Bandarharjo, Semarang.
The Effect of Modifying Mendoan Tempeh Recipe into Tempeh Perkedel on the Acceptability of Non-Diet Patients in the Inpatient Room of Lotim Medical Center Hospital Fania Ayu Lestari; AASP Chandradewi; I Gde Narda Widiada; Luh Suranadi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 2 (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.v9i2.550

Abstract

Background: Acceptability indicates the success of food preparation, which can be seen in food waste. Food is said to be leftover if the remaining food is >20%. The recipe modification is hoped to reduce the patient's food waste to ≤ 20%.Research Methods: This research is quasi-experimental, using a one-group pretest-posttest design. Sampling in this study used a saturated sampling technique, with a sample size of 24 people in the group before modification and 27 people in the group after modification. Data were analyzed using the Independent T-test.Research Result: Modifying the tempeh mendoan recipe to make tempeh patties significantly influences the average remaining tempeh before and after modification, thus affecting patient acceptance.Conclusion: Modifying the tempe mendoan recipe into tempe patties can reduce the patient's food waste and increase receptivity to the tempe menu.
The Influence of Knowledge, Self-Motivation, and Family Support on Accuracy Number, Type, and Schedule of Meals in Outpatient Type II DM Patients Teulela Saratni; Reni Sofiyatin; Ni Ketut Sri Sulendri; AASP Chandra Dewi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 2 (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.v9i2.551

Abstract

Background: According to Riskesdas data in 2018, the prevalence of Diabetes Mellitus in the population aged ≥15 years on the national average increased by 2% from 2013 (Kemenkes RI 2018).  Eating arrangements are essential in the management of type II DM.  Eating arrangements in type II DM patients follow the 3J principle: the right amount, type, and meal schedule.  Several factors influence dietary compliance, including the patient's knowledge related to the disease, namely DM, self-motivation from within the patient, and support from the patient's family.   Based on the background, the researcher is interested in conducting research -on the influence of knowledge, self-motivation, and family support on the accuracy of the amount, type, and schedule of meals in outpatient type II DM patients at Pagesangan Health Center‖. Research Methods: The study was quantitative.    The research subjects were 22 people.  Questionnaires were used to measure knowledge, self-motivation, and family support. In addition, the 24-hour Recall Form is used to measure the accuracy of the amount, type, and meal schedule. The analysis used was a Chi-Square analysis test to determine the effect of the variables studied. Research Result: There is no effect of knowledge, self-motivation, and family support on the accuracy of the amount of food, type of food, and meal schedule in type II DM patients at Pagesangan Health Center. Conclusion: There is no effect of knowledge, self-motivation, and family support on the accuracy of the amount of food, type of food, and meal schedule in type II DM patients at Pagesangan Health Center.
The Effect of Seaweed Addition on the Organoleptic Properties of Tempeh Sausages Dian Estiningtyas; Berliana Puspita
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 2 (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.v9i2.564

Abstract

Background: Food production today not only caters to consumer preferences but also must consider nutritional and health aspects. Sausages available on the market are typically made from meat, which is low in fiber and high in cholesterol, posing risks for atherosclerosis and other degenerative diseases. Tempeh and seaweed are local food ingredients rich in nutrients that can serve as alternative materials for innovating healthy sausage products.Research Methods: This study employed a complete randomized design (CRD) experimental method with one factor: seaweed substitution at three levels—5%, 10%, and 15% of the weight of tempeh. A sensory evaluation was conducted using the hedonic method, and the data were analyzed with one-way ANOVA.Research Result: The evaluation of color, texture, and aroma showed scores ranging from 1.80 to 2.10 on a neutral scale. The taste evaluation resulted in scores ranging from 1.80 to 2.00 on the neutral scale, with statistical analysis revealing a significant effect of seaweed addition on the taste of tempeh sausages (p<0.05).Conclusion: Indicates that the addition of seaweed does not significantly affect the color, aroma, and texture of tempeh sausages (p>0.05) but has a significant impact on taste (p<0.05). The sensory evaluation results showed that the color scores for tempeh sausages ranged from 1.90 to 2.10 (neutral), the aroma scores ranged from 1.63 to 1.97 (neutral), the taste scores ranged from 1.80 to 2.00 (neutral), and the texture scores ranged from 1.83 to 2.00 (neutral).
Relationship Between Adequacy of Protein, Iron, Vitamin C, and The Incidence of Anemia in Adolescent Girls Aged 16-18 Years Dian Ferdiyanto; Alifianti Muharramah; Dera Elva Junita; Desti Ambar Wati
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 2 (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.v9i2.486

Abstract

Background: Anemia is a condition with a red blood cell count of less than <12 mg/dl. Factors that cause the high incidence of anemia in adolescents include low intake of animal and vegetable protein, iron, vitamin C, and bleeding due to prolonged menstruation.Research Methods: This study aimed to determine the relationship between adequate protein, iron, and vitamin C levels and the incidence of anemia in young women aged 16-18 years at SMA Negeri 1 Jati Agung. The research design used in this research is quantitative, utilizing a cross-sectional method. The subjects in this research were 66 female respondents from SMA Negeri 1 Jati Agung.Research Result: Base The results of the analysis using the Fisher test showed that there was no relationship between the level of protein adequacy (p = 0.633), the level of iron adequacy (p = 0.769), and the level of vitamin C adequacy (p = 0.128).Conclusion: This research concludes that there is no relationship between adequate levels of protein, iron, and vitamin C and the incidence of anemia in young women aged 16-18 at SMA Negeri 1 Jati Agung.

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