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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 166 Documents
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Jenis Dan Zat Gizi Pangan Jajanan Anak Sekolah Di Kantin Sekolah Dasar Ayunda Firmani Wahyusa; Luh Suranadi; Irianto Irianto; AASP Chandradewi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 5, No 2 (2020): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v5i2.201

Abstract

Background : The eating patterns of school children tend to prefer school snacks rather than food at home. This habit occurs because children spend a quarter of their time in school. Contributions to the nutritional status of school children can be obtained through snacks both in terms of type and nutrient content. Objectives : Knowing the types and nutrients of snacks for school children in elementary school canteen. Methods : This research is a literature study which summarizes some relevant literature with research topics, namely the types and nutrients of snacks for elementary school children. Results : Types of snacks are the main food, snacks / drinks and drinks are available throughout the elementary canteen. Whereas fruit snacks are only available in 2 elementary canteens. Nutrient nutrients for daily intake exceeds the recommended interlude of> 20%. The price commonly used by students to buy snacks is Rp.2,725. Amount of student allowance> Rp. 5,000. Elementary school children mostly have normal nutritional status. Conclusion : The elementary school canteen has not yet fulfilled the requirements for types of snacks for school children. Nutrients for daily intake meet the recommendations. Prices commonly used by students to buy snacks are an average of Rp. 2,725 from allowance> Rp. 5,000. Elementary school children are mostly of normal nutritional status.
FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN KEJADIAN STUNTING PADA ANAK USIA 6-24 BULAN M Rizal Permadi; Diffah Hanim; Kusnandar Kusnandar
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 6, No 1 (2021): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v6i1.251

Abstract

Background : Prevalence, of stunting, under five years in Boyolali Regency was 28%. Stunting caused by breastfeeding pattern, inadequate intake of energy, carbohydrate, fat, protein, parental height and economic level. Objectives : This objective of this, research, is to analyze, the correlation of the energy, carbohydrate, fat, protein, parental height and economic level intake to the stunting in Boyolali Regency Method : This, research, design, used a cross-sectional approach. Subjects aged 6-24 months who were stunting in this study were 33 children, 77 children were not stunted, data was tested chi-square. Results : The correlation of Breasfeeding pattern, dietary intake of energy, carbohydrates, parental height were significant, correlation with, stunted as indicated, by the p-value <0.05. There was no correlation intake of fat, protein anda economic level with stunted  as indicated, by the, p-value, >0.05 Conclusion : Dietary intake of energy, carbohydrate, breastfeeding pattern, and parental height, had correlation with the stunting child.
PENGARUH EDUKASI GIZI MELALUI MEDIA VIDEO PIRING MAKANKU TERHADAP PENGETAHUAN DAN SIKAP SISWA Sutrio Sutrio; Andi Eka Yunianto
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 6, No 1 (2021): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v6i1.240

Abstract

Background : The problem of nutrition in adolescents, especially the problem of obesity, is one of the focuses of government attention. Nutrition education is one of the most effective ways to increase the knowledge and attitudes of adolescents to maintain their diet so that obesity does not occur. Purpose : This study purposed to analyze the effectiveness of nutrition education in the video media "Piring Makanku" towards increasing the knowledge and attitudes of students at SMP Negeri 1 Tumijajar. Methods : The design in this study was a quasi-experiment. The sample in this study amounted to 30 students of class IX through random sampling divided into 2 groups, namely intervention and control . The Mann-Whitney test was used to analyze differences in the effectiveness of nutrition education on students' knowledge and attitudes. Results : The education provided was able to increase students' knowledge (p = 0.001) and attitudes (p = 0.001) in both the intervention group and the control group. Conclusion : Nutrition education is effective in increasing students' knowledge and attitudes.  Background : The problem of nutrition in adolescents, especially the problem of obesity, is one of the focuses of government attention. Nutrition education is one of the most effective ways to increase the knowledge and attitudes of adolescents to maintain their diet so that obesity does not occur. Purpose : This study purposed to analyze the effectiveness of nutrition education in the video media "Piring Makanku" towards increasing the knowledge and attitudes of students at SMP Negeri 1 Tumijajar. Methods : The design in this study was a quasi-experiment. The sample in this study amounted to 30 students of class IX through random sampling divided into 2 groups, namely intervention and control . The Mann-Whitney test was used to analyze differences in the effectiveness of nutrition education on students' knowledge and attitudes. Results : The education provided was able to increase students' knowledge (p = 0.001) and attitudes (p = 0.001) in both the intervention group and the control group. Conclusion : Nutrition education is effective in increasing students' knowledge and attitudes.   ABSTRAK  Latar Belakang : Masalah gizi pada remaja terutama masalah kegemukan menjadi salah satu fokus perhatian pemerintah. Edukasi gizi adalah salah satu cara yang yang efektif dalam meningkatkan pengetahuan dan sikap remaja untuk menjaga pola makan agar tidak terjadi kegemukan. Tujuan : Penelitian ini bertujuan untuk menganalisis efektifitas edukasi gizi media video “Piring Makanku” terhadap peningkatan pengetahuan dan sikap siswa di SMP Negeri 1 Tumijajar. Metode : Desain penelitian ini adalah quasi experiment. Sampel pada penelitian ini berjumlah 30 siswa kelas IX dengan cara random sampling yang terbagi 2 kelompok yaitu intervensi dan kontrol. Uji Mann-Whitney digunakan untuk menganalisis perbedaan efektivitas edukasi gizi terhadap pengetahuan dan sikap siswa. Hasil : Edukasi yang diberikan dapat meningkatkan pengetahuan (p=0,001) dan sikap (p=0,001) siswa baik pada kelompok intervensi dan kelompok kontrol. Kesimpulan : Pemberian edukasi gizi melalui media video berpengaruh terhadap meningkatan pengetahuan dan sikap siswa. 
Inkorporasi Tepung Garut Dan Buah Pisang Kepok Pada Pembuatan Biskuit Dengan Klaim Tinggi Serat Serta Tinjauan Nilai Cerna Pati In Vitro Dan Gula Total Nurul Azizah Choiriyah
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 5, No 2 (2020): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v5i2.197

Abstract

Objectives : The purpose of this study was to evaluate biscuit formulations from arrowroot flour and kepok banana for making high dietary biscuits according to BPOM regulation about high dietary fiber claim, also to study about starch digestibility and total sugar content of the biscuits. Methods : Variables of this study  was F1 (the ratio of arrowroot flour : kepok banana = 50:125 g), F2 (the ratio of arrowroot flour : kepok banana = 75:100 g) and F3 (the ratio of arrowroot flour : kepok banana = 100:75 g). Results : The results of this study were the F3 biscuits have the highest dietary fiber (15 %). All biscuits fulfill the high dietary fiber claim according to BPOM regulations. Invitro starch digestibilitiy of F1, F2 and F3 biscuits were  35,07 %, 33,15 % and 34,80 %, respectively. Total sugar content of F1, F2 and F3 biscuits were 34,27 %, 32,45 % and 26,85 %, respectively. F3 biscuits have the lowest total sugar content.
PENGARUH PENAMBAHAN BAHAN PANGAN LOKAL TERHADAP SIFAT ORGANOLEPTIK DAN KANDUNGAN SERAT SNACK BAR SEBAGAI ALTERNATIF JAJANAN TINGGI SERAT Marisa Wahyu Ningsih; Made Darawati; I Gde Narda Widiada
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 6, No 1 (2021): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v6i1.247

Abstract

Background : Food snacks circulating in the community generally do not have guaranteed security and balanced nutritional content. So that the development of snacks is very important. One food product that is easily developed can be used as a snack or a daily snack that is a snack bar. The development of snack products in the form of snack bars can be made using local food ingredients. This snack bar formulation will then have a high enough fiber content so that it is expected to be an alternative snack food to reduce the incidence of Obesity. Objective : Knowing the effect of adding local food ingredients to the organoleptic properties and fiber content of snack bars as an alternative to high-fiber snacks. Method : This research is a literature study which summarizes some literature that is relevant to the research theme / topic. Literature is obtained through searches conducted on several internet pages. In this study, the type of data used is secondary data. The literature that was reviewed was first selected according to the inclusion and exclusion criteria. Results : Of the 11 journals reviewed 2 of them stated there was an effect of adding local food to the organoleptic nature of snack bars. And of the 11 journals reviewed 4 of them had a snack bar formulation with a relatively high fiber content. So that the recommended snack bar formulation research Pratama (2019 )as an alternative to high-fiber healthy snacks. Conclusion : Of the 11 journals reviewed 2 of them stated there was an effect of adding local food to the organoleptic nature  and fiber content of snack bars.
Penambahan Sari Buah Dan Rempah Terhadap Sifat Organoleptik, Kapasitas Antioksidan, Total Bakteri Asam Laktat, Serta Daya Terima Black Soyghurt (Yoghurt Kedelai Hitam) Gusti Ayu Kade Widya Diastini; I Ketut Swirya Jaya; I Gde Narda Widiada; Made Darawati
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 5, No 2 (2020): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v5i2.202

Abstract

Background : In Indonesia, not only yellow soybeans are cultivated, but black soybeans are also cultivated and used as industrial food. Soy-based products generally have a weakness that is odor (beany flavor). But it can be overcome by giving flavor to processed soy products, such as fruit juices and herbs. Adding juice and spices to black soybean yoghurt can add flavor to products that have this unpleasant beany flavour. Objectives : To determine the effect of the addition of juice and herbs on organoleptic properties, antioxidant activity, total lactic acid bacteria, and the acceptability of black soyghurt. Methods : The method of data collection is done by analyzing various literatures related to the thesis title. The data source used is secondary data that is data obtained from other people's research literature. The study design was observational and analyzed descriptively. Results : Some juices such as pineapple, dates fruit, jamblang, lakum, guava, soursop, and beetroot and cinnamon were added as natural flavorings to soy yoghurt. And affect the organoleptic properties of soybeans which have odor, and the more additions of fruit and spices, the higher the antioxidant activity and total lactid acid bacteria in yogurt. Conclusion : There are various types of fruit and spices that can be added to soy yogurt and affect the organoleptic properties, antioxidant capacity, total lactic acid bacteria, and acceptability of soy yogurt as a functional drink
ASUHAN GIZI PADA IBU HAMIL DENGAN HIPEREMESIS GRAVIDARUM Wiwin Efrizal
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 6, No 1 (2021): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v6i1.243

Abstract

Background : Hyperemesis gravidarum is a condition of nausea and vomiting that causes weight loss in pregnant women. Hyperemesis can cause malnutrition in the mother and affect the fetus and risk causing death. Purpose : The purpose of writing is to provide a comprehensive description of nutritional care for pregnant women with hyperemesis gravidarum using the literature review method. From the study, it is known the importance of proper nutritional care for mothers with hyperemesis gravidarum in the form of a cycle of assessment, nutritional diagnosis, intervention, monitoring and evaluation which are carried out continuously to overcome the problem of hyperemesis gravidarum in collaboration with the nutrition care team. Conclusion : The conclusion is that nutritional care with a comprehensive understanding of the problem of hyperemesis gravidarum in the form of cross-professions collaboration will improve the nutritional status of mothers.
PENGARUH PENAMBAHAN TEPUNG KACANG MERAH TERHADAP SIFAT ORGANOLEPTIK, NILAI GIZI, DAN UJI DAYA TERIMA BOLU GULUNG CAMERUNGU PADA REMAJA KEK Fina Aminul Azmi; Made Darawati; Susilo Wirawan; I Gde Narda Widiada; I Nyoman Adiyasa
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 6, No 2 (2021): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v6i2.305

Abstract

Background : Chronic Energy Deficiency (KEK) still occurs in adolescents, including due to incorrect understanding of nutrition and health, body images, or lack of access to healthy food. Various efforts to overcome the problem of SEZ in adolescents include providing food that contains high energy and protein, which can be obtained from camerungu rolls made from purple sweet potato with the addition of red beans which contain high energy and protein.Methods : The manufacture of camerungu rolls and organoleptic tests were carried out at the Laboratory of Food Technology, Department of Nutrition, Mataram Health Polytechnic. Proximate test analysis at the Laboratory of Mataram University used experimental methods with laboratory experiments with a completely randomized design (CRD) consisting of 5 levels each 3 times repetition, namely the addition of red bean flour (5%, 10%, 15%, 20%, 25%. Result : Based on the results of the hedonic test that has been carried out, the best treatment is t5: 25% with the addition of red bean flour, the color of the camerungu roll cake is brownish gray, with a distinctive aroma of red bean flour, red bean taste and sweet, and has a soft texture. The average yield of nutrients is Water: 39.86%, Ash: 1.73%, Protein: 4.49%, Fat: 17.13%, Carbohydrates 36.79%.Conclusion : There is a significant effect of adding red bean flour to the parameters of aroma, taste, and texture of camerungu rolls (p <0.005). Meanwhile, the color parameter has no significant effect on the addition of red bean flour (p> 0.005).Pendahuluan : Kurang Energi Kronis (KEK) masih banyak terjadi pada remaja diantaranya disebabkan oleh pemahaman yang salah terkait gizi dan kesehatan, body images, atau ketiadaan akses terhadap makanan sehat. Berbagai upaya untuk mengatasi masalah KEK pada remaja diantaranya menyediakan makanan yang mengandung energi dan protein tinggi , yaitu dapat diperoleh dari bolu gulung camerungu berbahan dasar ubi jalar ungu dengan penambahan kacang merah yang mengandung tinggi energi dan  protein.Metode : Penelitian ini telah dilakukan pada bulan Oktober 2020. Pembuatan bolu gulung camerungu dan uji organoleptik dilakukan di Laboratorium Ilmu Teknologi Pangan Jurusan Gizi Politeknik Kesehatan Mataram. Analisis proximat di Laboratorium Universitas Mataram menggunakan metode eksperimental dengan percobaan laboratorium dengan Rancangan Acak Lengkap (RAL) terdiri atas 5 aras masing-masing 3 kali pengulangan yaitu penambahan tepung kacang merah (5%,10%, 15%, 20%, 25% dari berat seluruh bahan.Hasil : Berdasarkan hasil uji hedonik yang telah dilakukan didapatkan perlakuan terbaik adalah t5 : 25% penambahan tepung kacang merah dihasilkan warna bolu gulung camerungu abu kecoklatan, dengan aroma khas tepung kacang merah, rasa kacang merah dan manis, serta memiliki tekstur yang lembut. Hasil Uji Daya Terima dari 30 remaja disajikan 60 gram per orang dan terdapat 26 orang (87%) yang dapat menerima dengan baik dan 4 orang (13%) dengan daya terima kurang yang artinya bolu gulung camerungu dapat diterima. Hasil rata-rata kandungan zat gizi Air: 39,86%, Abu: 1,73%, Protein: 4,49%, Lemak: 17,13%, Karbohidrat 36,79%.Kesimpulan : Ada pengaruh penambahan tepung kacang merah yang signifikan terhadap parameter aroma, rasa, dan tekstur bolu gulung camerungu (p<0,005). Sedangkan parameter warna tidak ada pengaruh penambahan tepung kacang merah non signifikan (p>0,005).
PENGARUH PENAMBAHAN PUREE PISANG AMBON TERHADAP SIFAT ORGANOLEPTIK, ZAT GIZI, DAYA TERIMA PIKETUNG BARS Melly Anggraini Lestari S; Made Darawati; Abdul Salam; I Gde Narda Widiada; Ni Ketut Sri Sulendri
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 6, No 2 (2021): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v6i2.296

Abstract

Background : Chronic Energy Deficiency in adolescents can have an impact which is bad because besides being able to increase the risk of various infectious diseases, it also tends to give birth to babies prematurely, etc. given the very broad impact of malnutrition, it is necessary to tackle SEZ adolescents by providing alternative foods that contain high energy and protein based on local foods, namely soybeans, cowpeas and Ambon banana through product development, namely snack bars.Methods : This Study has been carried out in the Laboratory of Materials science Food Department of Nutrition Poltekkes Mataram month December 2020 - January 2021 using the experimental method with completely Randomized Design (CRD) a factorial is the addition of a puree of pisang ambon, which consists of 5 level treatment (65%, 70%, 75%, 80% and 85%), each 3 repetitions. Data organoleptic properties are collected with the sensory test method a hedonic and processed statistically using Analysis Of Variance (One Way Annova) on a confidence level of 95% (α = 0,05), received power data obtained through the test received power on young women SEZ with LILA after measured <23.5 cm while data on chemical properties obtained through the proximate test that has been done in Laboratory of Food Technology and Agroindustry, University of Mataram.Results : The result showed that the addition of Ambon banana puree had significant effect to organoleptic properties with p<0,05. Based on organoleptic test, formulation t4 (80%) the most favored by panelist. Result proximate test showed that piketung bars selected has water content 19,45%, ash content of 1,52%, fat content 12,07%, protein content 4,67%, carbohydrates 62,29% and energy 316,47 Kcal. Test results received power of Piketung bars is good reception on 25 people (83,3%) and 5 people (16,7%) less acceptance of the 30 sampel. Piketung bars given as much as 70 g with the content of the energy 263,53 Kcal, protein 3,27 g, fat 8,45 and KH 43,6 g.Conclusion : The addition of Ambon banana puree has a significant influence to organoleptic properties (color, flavor, taste and texture) Piketung Bars, the protein content of piketung bars doesn’t qualify as a snack for chronic energy deficiency adolescents because the protein content are less than 6,5 grams in each serving.Latar Belakang : Kurang Energi Kronik (KEK) pada remaja putri dapat menimbulkan dampak yang buruk karena selain dapat meningkatkan resiko terhadap berbagai penyakit infeksi, juga cenderung  akan melahirkan bayi secara premature, dll. Mengingat dampak kurang gizi yang sangat luas, maka perlu upaya penanggulangan KEK remaja dengan menyediakan makanan alternative yang mengandung tinggi energi dan protein berbasis pangan lokal yaitu kacang kedelai, kacang tunggak dan pisang ambon melalui pengembangan produk yaitu Snack bars.Metode : Penelitian ini telah dilakukan di Laboratorium Ilmu Bahan Makanan Jurusan Gizi Poltekkes Mataram bulan Desember 2020 - Januari 2021 menggunakan metode eksperimental dengan Rancangan Acak Lengkap (RAL) satu faktor yaitu penambahan puree pisang ambon yang terdiri dari 5 aras perlakuan (65%, 70%, 75%, 80% dan 85%), masing-masing 3 kali pengulangan. Data sifat organoleptik dikumpulkan dengan uji organoleptik metode hedonik dan diolah secara statistik menggunkan Analysis Of Varians (One Way Annova) pada tingkat kepercayaan 95% (α = 0,05), data daya terima didapatkan melalui uji daya terima pada remaja putri KEK dengan LILA setelah diukur <23,5 cm sedangkan data sifat kimia diperolah melalui uji proksimat yang telah dilakukan di Laboratorium Ilmu Teknologi Pangan dan Agroindustri Universitas Mataram.Hasil : Penambahan puree pisang ambon memiliki pengaruh yang signifikan terhadap sifat organoleptik piketung bars dengan p<0,05.  Berdasarkan uji organoleptik, t4 (80%) merupakan perlakuan yang paling disukai panelis. Hasil uji proksimat menunjukkan bahwa piketung bars terpilih memiliki kadar air 19,45 %, kadar abu 1,52%, kadar lemak 12,07%, kadar protein 4,67%, karbohidrat 62,29% dan energi 376,47 Kkal. Pada uji daya terima, terdapat 25 orang (83,3%) dikategorikan daya terima baik dan 5 orang (16,7%) daya terima kurang dari 30 sampel. Piketung bars diberikan sebanyak 70 g dengan kandungan energi 263,53 Kkal, protein 3,27 g, lemak 8,45 g dan KH 43,6 g.Kesimpulan : Penambahan puree pisang ambon memiliki pengaruh yang signifikan terhadap sifat organoleptik (warna, aroma, rasa dan tekstur) piketung bars, kandungan protein dari piketung bars tidak memenuhi syarat sebagai makanan selingan bagi remaja putri KEK karena kurang dari 6,5 gram dalam setiap penyajian.  
PENGARUH PEMBERIAN PRODUK BERBAHAN KACANG KEDELAI (Glycine max) TERHADAP PENURUNAN TEKANAN DARAH Suhaema Suhaema; Retno Wahyuningsih; Fifi Luthfiyah; Gina Edya Triandini
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 6, No 2 (2021): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v6i2.301

Abstract

Background : The prevalence of hypertension in West Nusa Tenggara in 2013 was 24.3%, this figure increased in 2018 to 27.8%. Treatment of hypertension can be done in two ways, namely, pharmacology and non pharmacology. Non-pharmacological treatment can be done with the Dietary Approaches to Stop Hypertension (DASH) diet and consuming functional foods, one of which is soybeans. Soybeans contain isoflavones and the amino acid tryptophan which can reduce the risk of cardiovascular disease, one of which is hypertension. Objectives : Objectives in this literature study is to examine the effect of giving soybean based products on reducing blood pressure from various literature sources.Methods : The literature search in this literature study uses three databases, namely Google Scholar, Microsoft Academia, and Garuda Portal. The keywords used in the literature search were "soybean products and blood pressure", "product soybean and blood pressure", "product soybean and hypertension".Results : From 10 journals that have been reviewed, it is found that all of them stated that soy products can reduce blood pressure. The average reduction in blood pressure after the intervention of soybean-based products was 10,84/7,57 mmHg. Conclusion : From 10 journals that have been reviewed, it can be concluded that the provision of soy products can reduce blood pressure.

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