cover
Article Per Year (5 Year)
All
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
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
 9   10   11   12   13 
AKTIVITAS FISIK REMAJA PADA MASA PANDEMI COVID-19 Joyeti Darni; Retno Wahyuningsih; Lalu Khairul Abdi; Irianto Irianto
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.v6i2.297

Abstract

Background : The status of the Covid-19 pandemic has an impact on daily activities, the existence of social restriction policies has resulted in more people staying at home and has an impact on physical fitness. Adolescents’' physical activity has been related to activities at school, because schools were closed by the government during the Covid-19 pandemic, adolescents did a lot of activities in a sitting position such as studying online, playing online games, reading, watching television / cellphones. Behavior at home alone will be dangerous if it is not accompanied by active physical activity. This study aims to look at the description of physical activity during the Covid-19 pandemic.Methods : The research design used a cross sectional study, with adolescent respondents in the city of Mataram. Respondents were taken by random sampling and were willing to fill out informed consent. Physical activity questionnaire related to activities during the pandemic, frequency of sitting/lying down, frequency of standing/walking, frequency of lifting heavy weights, exercise habits, type of exercise, frequency of exercise, duration of exercise time, behavior of watching TV/mobile, length of time watching TV/mobile, habits cycling. Data were analyzed based on gender differences by univariate test, and using Chi Square test on physical activity.Results : Adolescent girls in this study were 85.14%, aged 19 years were 45.9%, and nutritional status was 5.4% underweight and 8.1% overweight. The results of the research showed that 90.5% of female adolescent girls were active at home, 54% of girls were sitting/lying down, while 63.6% of boys were standing/walking. The activity of lifting heavy weights is rarely carried out by teenage boys at 54.5%. Exercise habits were carried out by 90.9% male adolescents with 18.2% exercising 4-6 times/week, with a duration of 30 -60 minutes as much as 36.4%. Adolescent girls never cycled during the pandemic as much as 50.8%.Latar Belakang : Status pandemi Covid-19 berdampak terhadap aktivitas sehari-hari, adanya kebijakan kebijakan pembatasan sosial mengakibatkan masyarakat lebih banyak berdiam di rumah saja dan berdampak pada kebugaran fisik. Aktivitas fisik remaja selama ini berhubungan dengan aktivitas di sekolah, karena sekolah diliburkan oleh pemerintah selama pandemi Covid-19, remaja banyak melakukan kegiatan dalam posisi duduk seperti belajar online, bermain game online, membaca, menonton televisi / Hp. Perilaku dirumah saja akan berbahaya jika tidak dibarengi dengan aktivitas fisik yang aktif. Penelitian ini bertujuan untuk melihat gambaran aktivitas fisik selama pandemi Covid-19.Metode : Desain penelitian menggunakan cross sectional study, dengan responden remaja di Kota Mataram. Responden diambil secara random sampling dan bersedia mengisi informed consent. Kuesioner aktivitas fisik terkait aktivitas selama pandemi, frekuensi duduk/berbaring, frekuensi berdiri/berjalan, frekuensi mengangkat beban berat, kebiasaan olahraga, jenis olahraga, frekuensi olahraga, durasi waktu olahraga, perilaku nonton TV/Hp, lama waktu nonton TV/Hp, kebiasaan bersepeda. Data dianalisis berdasarkan perbedaan jenis kelamin secara uji univariate, dan menggunakan uji Chi Square terhadap aktifitas fisik. Hasil : Remaja perempuan pada penelitian ini sebanyak 85,14%, yang berumur 19 tahun sebanyak 45,9%, dan status gizi kurus berat 5,4% serta gemuk berat 8,1%. Hasil penelitian aktivitas fisik 90,5% remaja perempuan beraktivitas dirumah saja, aktivitas duduk/berbaring sering dilakukan remaja perempuan sebanyak 54%, sedangkan aktivitas berdiri/berjalan sering dilakukan oleh remaja laki-laki 63,6%. Aktivitas mengangkat beban berat jarang dilakukan remaja laki-laki sebesar 54,5%. Kebiasaan olahraga dilakukan oleh 90,9% remaja laki-laki dengan 18,2% berolahraga sebanyak 4-6 kali/minggu, dengan durasi 30 -60 menit sebanyak 36,4%. Remaja perempuan tidak pernah bersepeda selama pandemi sebanyak 50,8%.
PENGARUH MODIFIKASI RESEP TEMPE TERHADAP DAYA TERIMA Sanita Dwipangesti; AASP Chandradewi; Luh Suranadi; Reni Sofiyatin
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.v6i2.302

Abstract

Background : Acceptability is an indicator in the success of food preparation, which can be seen from the leftovers. Based on research conducted by Syaputri (2017), the client's food residue on vegetable side dishes, especially tempeh, is still high (64.28%). This is in line with research conducted by Utami (2019) which shows food waste, especially tempeh (28.6%) which is classified as high. To overcome this problem, it is necessary to modify the tempe recipe.Objective : To determine the effect of modification of the tempe recipe on acceptance based on literature studies.Method : This study is a literature review study that uses three databases, namely Google Scholar, Garuda Portal and Higher Education Website as well as a full text thesis. A literature search was conducted in September 2020. The number of journals used was 10 journals.Results : From 10 journals, states that there is an effect of modification of the tempeh recipe on acceptance with a p value (<0.05). Based on all the journals studied, the average tempeh processing technique after modification is more varied, such as setting up, roasting, steaming, or steaming, the menu is prepared with different spices than before, it is known that the average client states that the taste of the food is better than before the modification.Conclusion : Based on the 10 reviewed journals, it is stated that there is an effect of modification of the tempe recipe on acceptance. The client's acceptance after modification of the recipe in terms of appearance and taste is said to be good because it has increased. Latar Belakang : Daya terima merupakan salah satu Indikator dalam keberhasilan penyelenggaraan makanan yang dapat dilihat dari sisa makanan. Berdasarkan penelitian yang telah dilakukan oleh Syaputri (2017) sisa makanan klien terhadap lauk nabati terutama tempe masih  tinggi (64,28%). Hal tersebut sejalan dengan penelitian yang dilakukan Utami (2019) yang menunjukkan sisa makanan terutama tempe sebesar (28,6%) yang tergolong tinggi. Untuk mengatasi masalah tersebut perlu adanya modifikasi terhadap resep tempe.Tujuan : Mengetahui pengaruh modifikasi resep tempe terhadap daya terima berdasarkan studi literatur.Metode : Penelitian ini merupakan penelitian literature review yang menggunakan tiga database yaitu Google Scholar, Portal Garuda dan Website Perguruan Tinggi serta Skripsi Full text. Pencarian literature dilakukan pada bulan September 2020. Jumlah jurnal yang digunakan adalah 10 jurnal. Hasil : Dari 10 jurnal, menyatakan bahwa ada pengaruh modifikasi resep tempe terhadap daya terima dengan nilai p value (<0,05). Berdasarkan semua jurnal yang dikaji rata-rata teknik pengolahan tempe setelah dilakukan modifikasi lebih bervariasi seperti disetup, dipanggang, dioseng, maupun dikukus, menu yang diolah dengan bumbu yang berbeda dari sebelumnya diketahui rata-rata klien menyatakan cita rasa makanan lebih enak dibandingkan sebelum dilakukan modifikasi.Kesimpulan : Berdasarkan 10 jurnal yang telah dikaji menyatakan bahwa ada pengaruh modifikasi resep tempe terhadap daya terima. Daya terima klien setelah dilakukan modifikasi resep dari segi penampilan dan cita rasa dikatakan baik karena mengalami peningkatan. 
RASIO SUKROSA DAN KARAGENAN TERHADAP KARAKTERISTIK FISIKO-KIMIA DAN SENSORI ES KRIM CEMPEDAK (ARTOCARPUS INTEGER) Tri Rahayuni; Astina Astina; Dzul Fadly
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.v6i2.298

Abstract

Background : Ice cream is a frozen food made through freezing and agitationPurpose : This study aimed to determine the effect of sucrose and carrageenan on the physical, chemical, and organoleptic properties of cempedak ice cream.Method : This study was a Randomized Block Design (RBD) with two factors, Carrageenan (0.3%, 0.4%, 0.5%) and Sucrose (9%, 12%, 15%).Results : The best level of carrageenan and sucrose was determined through the effectiveness index test method was 0.5% carrageenan and 15% sucrose. The best ice cream products were with chemical characteristics of 1.47% fat and 15.87% protein. In addition, there were physical characteristics, in the form of overrun (31.67%), melting speed (17.87 minutes), and sensory characteristics were ranging from moderate-like on the parameters of taste (3.37), texture (3.43), color (3,31), aroma (3,27), and liking (3,33). Conclusion : Thus, a right ratio of sucrose and carrageenan produces cempedak ice cream products with appropriate characteristics.Latar Belakang : Es krim adalah pangan beku yang melalui proses pembekuan dengan agitasi.Tujuan : Penelitian ini bertujuan untuk menentukan pengaruh sukrosa dan karagenan pada sifat fisik, kimia, dan organoleptik pada es krim buah cempedak.Metode : Penelitian ini merupakan Rancangan Acak Kelompok (RAK) dengan dua faktor yaitu Karagenan (0,3%, 0,4%, 0,5%) dan Sukrosa (9%, 12%, 15%).Hasil : Taraf karagenan dan sukrosa terbaik ditentukan melalui metode uji indeks efektivitas, yaitu karagenan 0,5% dan sukrosa 15%. Produk es krim terbaik tersebut memiliki karakteristik kimia, yaitu 1,47% lemak, dan 15,87% protein. Selain juga, memiliki karakteristik fisik, berupa overrun (31,67%), kecepatan leleh (17,87 menit), dan karakteristik sensoris berkisar agak suka hingga suka pada parameter rasa (3,37), tekstur (3,43), warna (3,31), aroma (3,27), dan kesukaan (3,33).Kesimpulan :  Demikian, maka rasio tepat sukrosa dan karagenan menghasilkan produk es krim cempedak dengan karakteristik yang sesuai.
FAKTOR YANG MEMPENGARUHI SISA MAKANAN DAN BIAYA YANG TERBUANG PADA PASIEN SKIZOFRENIA RAWAT INAP Astri Fitriati; Reni Sofiyatin; Suhaema Suhaema; Luh Suranadi
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.v6i2.303

Abstract

 Background : The success of a food maintenance system can be evaluated by observation of food waste that causes the cost to be wasted and will have an impact on the anggran used for the procurement of foodstuffs.  The observations showed that in Mutiara Sukma Mental Hospital, there were still food waste that was not consumed by patients.Objective : This study aims to analyze "factors that affect food waste and its relationship to the cost of food waste".Method : The type of research is cross sectional with survey approach. Respondents to this study were 24 patients who underwent hospitalization from December 1 to 10, 2020. The food waste data was taken by observation using Comstock's visual method and compared with the price of the menu, patient assessment data on food taste was obtained by interview using questionnaires. The relationship between food waste and food waste costs was obtained by pearson correlation tests.Result : Average food waste in period 1 menu cycle of 9.07%, from the results of double logistic regeresi test there is no relation between food waste wit ofh age, gender and taste of food. The cost of food waste cost per patient per day is Rp. 2283.5,-Conclusion : Food waste correlated with the cost of food waste. Latar belakang : Keberhasilan suatu sitem penyelenggaraan makanan dapat dievaluasi dengan pengamatan sisa makanan yang menyebabkan adanya biaya yang terbuang secara sia-sia dan akan berdampak terhadap anggaran yang digunakan untuk pengadaan bahan makanan.  Hasil observasi menunjukkan bahwa di Rumah Sakit Jiwa Mutiara Sukma masih ditemukan adanya sisa makanan yang tidk dikonsumsi oleh pasien.Tujuan : Penelitian ini bertujuan untuk menganalisis       “ Faktor-faktor yang mempengaruhi sisa makanan dan hubungannnya dengan biaya sisa makanan”.Metode : Jenis penelitian adalah cross sectional. Responden sebanyak  24 pasien yang menjalani rawat inap di ruang pemulihan. Waktu penelitian 1-10 Desember  2020. Metode visual Comstock untuk pengukuran sisa makanan kemudian melihat biaya dari sisa dengan membandingkan dengan harga menu persajian. Analisis faktor yang mempengaruhi sisa dengan uji regresi logistk ganda dan melihat hubungan antara sisa makanan dan biaya sisa makanan diperoleh dengan uji korelasi pearson.Hasil : Rata-rata sisa makanan dalam periode 1 siklus menu sebesar 9.07%, tidak terdapat hubungan antara sisa makanan dengan umur, jenis kelamin  dan cita rasa makanan. Biaya sisa makanan per pasien perhari sebesar Rp. 2283.5.Kesimpulan : Sisa makanan berkorelasi dengan biaya sisa makanan.  
KARAKTERISTIK FISIKO-KIMIA DAN SENSORI KUE STIK IKAN BILIS (STOLEPHORUS HAMILTONII) Halia Mestagensi; Maherawati Maherawati; Dzul Fadly
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.v6i2.299

Abstract

Background : Fish stick cracker is diversification of processed fishery products. This study aimed to determine the chemical and sensory characteristics of anchovy-based fish cakes.Purpose : This study aims to analyze the concentration of anchovies as an additive that produces the best fish sticks based on physicochemical and sensory properties.Method : Penelitian ini adalah studi eksperimen dengan menggunakan Rancangan Acak Kelompok (RAK) dengan 5 taraf perlakuan penambahan ikan bilis (0%, 30%, 40%, 50%, dan 60% dari jumlah tepung terigu).Results : Hasil analisis menunjukkan produk terbaik diperoleh pada penambahan ikan bilis sebesar 30%. Produk ini mengandung air 2,99%, abu 3,10%, lemak 27,62%, protein 12,27%, dan karbohidrat 54,02%, dengan nilai sensori yaitu aroma 3,90 (suka), rasa 3,77 (suka), warna 3,63 (suka), kerenyahan 4,00 (sangat suka).Conclusion : Anchovies stick products have the potential for diversification of processed fish productsLatar Belakang : Stik ikan merupakan diversifikasi produk olahan hasil perikanan. Penelitian ini bertujuan menentukan karakteristik kimia dan sensori kue stik berbahan dasar ikan bilis.Tujuan : Penelitian ini bertujuan untuk menganalisis konsentrasi ikan bilis sebagai bahan tambahan yang menghasilkan stik ikan terbaik berdasarkan sifat fisikokimia dan sensori.Metode : Penelitian ini adalah studi eksperimen dengan menggunakan Rancangan Acak Kelompok (RAK) dengan 5 taraf perlakuan penambahan ikan bilis (0%, 30%, 40%, 50%, dan 60% dari jumlah tepung terigu).Hasil : Hasil analisis menunjukkan produk terbaik diperoleh pada penambahan ikan bilis sebesar 30%. Produk ini mengandung air 2,99%, abu 3,10%, lemak 27,62%, protein 12,27%, dan karbohidrat 54,02%, dengan nilai sensori yaitu aroma 3,90 (suka), rasa 3,77 (suka), warna 3,63 (suka), kerenyahan 4,00 (sangat suka).Kesimpulan : Produk stik ikan bilis berpotensi sebagai diversifikasi olahan produk ikan.
PENGETAHUAN, SIKAP, DAN DUKUNGAN KELUARGA DENGAN KETEPATAN PEMBERIAN MP-ASI Suci Parandari; Muslimin Muslimin; Hajrah Hajrah; Ali Imran; Adriyani Adam
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.v6i2.304

Abstract

 Background : Complementary feeding is a solid and nutrient dense foods with complete contain given to infants from 6 months of age after exclusively breastfed to achieve optimal growth and development. Complementary feeding is given from 6-24 months and must be done completely in accordance with the abilities of the baby and child. Providing sufficient Complementary feeding in terms of quality and importance for physical growth and increased intelligence increases during this period.Objectives : The aim of this study was to determine the relationship between knowledge levels, mother's attitudes, family support with accordance of complementary feeding.Methods : This research was conducted in the working area of Kampili Health Center Kabupaten Gowa. The type of research was analytical research using a cross-sectional approach. sample techniques using purposive sampling. The sample in this study were 70 mothers who have toddlers aged 6-24 months.Results : Based on the research results by using chi-square test with significance level α = 0.05. The statistical test results obtained a level of knowledge p = 0.023, maternal attitudes p = 0.017, family support p = 0.027 with the accordance of complementary feeding.Conclusions : The conclusion was that there was a correlation between the level of knowledge, mother's attitude and family support with the accordance of complementary feeding assistance in the work area of the Kampili Gowa Health Center. It is expected to provide exclusive breastfeeding for 6 months to infants and provide complementary feeding for breastfeeding at the age of 6 months and above and for health workers to improve communication, information and education (IEC) programs, especially for pregnant women and those with babies. Latar Belakang : Makanan pendamping ASI merupakan makanan padat dengan kandungan gizi yang lengkap diberikan kepada bayi sejak usia 6 bulan setelah pemberian ASI eksklusif untuk mencapai pertumbuhan dan perkembangan yang optimal. Makanan pendamping ASI diberikan mulai usia 6-24 bulan dan harus diberikan secara lengkap sesuai dengan kemampuan bayi dan anak. Pemberian Makanan Pendamping ASI dengan kualitas yang baik sangat penting untuk menunjang pertumbuhan fisik dan peningkatan kecerdasan yang meningkat selama periode ini.Tujuan : Penelitian ini bertujuan untuk mengetahui hubungan tingkat pengetahuan, sikap Ibu, dukungan keluarga dengan ketepatan pemberian MP-ASI.Metode : Penelitian ini dilakukan di wilayah kerja Puskesmas Kampili Gowa. Jenis penelitian yang digunakan adalah study analitik dengan pendekatan cros-secsional. Teknik pengambilan sampel mengunakan purposive sampling. Sampel dalam penelitian ini adalah 70 orang ibu yang memiliki balita umur 6-24 bulan.Hasil : Berdasarkan hasil penelitian dengan mengunakan uji chi-square dengan tingkat kemaknaan α = 0,05%.Hasil uji statistik diperoleh tingkat pengetahuan nilai p = 0,023, sikap ibu p = 0,017, dukungan keluarga p = 0,027 dengan ketepatan pemberian MP-ASI.Kesimpulan : Ada hubugan tingkat pengetahuan, sikap ibu dan dukungan keluarga dengan ketepatan pemberian MP-ASI di wilayah kerja Puskesmas Kampili Gowa. Diharapkan memberikan ASI ekslusif selama 6 bulan kepada bayi dan memberikan makanan pendamping ASI saat usia 6 bulan keatas dan kepada petugas kesehatan agar untuk lebih mengintensifkan kegiatan sosialisasi, informasi dan edukasi khususnya pada ibu-ibu hamil maupun ibu balita  
WHATSAPP BOT “KITA SEHATI (KABAR, INFORMASI, DAN BERITA SEPUTAR KESEHATAN DAN GIZI)”: MEDIA PENYEBARAN INFORMASI GIZI DAN KESEHATAN BERBASIS TEKNOLOGI 4.0 Rosyanne Kushargina; Anisa Nurul Syafitri; Ardelia Evani; Sri Laksmi Fitriyani
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.v6i2.300

Abstract

Background : Internet use in Indonesia was increased, especially in the current situation of the Covid-19 pandemic. WhatsApp is one of the social media that highest used in Indonesia. Information can be spread quickly and widely through WhatsApp. Objective : This research aimed to develop the WhatsApp Bot application namely WhatsApp Bot Kita SeHatI as Media for dissemination of nutrition and health information.Methods : WhatsApp Bot Kita SeHatI was designed in three steps. The First step was collecting data information, that highest searching in public regarding health and nutrition using an electronic questionnaire. This data used for information content that was entered into the WhatsApp Bot Kita SeHatI. The second step was the development of the WhatsApp Bot. The third step was testing. Subjek filled evaluation form through an electronic questionnaire after accessed the WhatsApp Bot to evaluate the assessment and benefits of the WhatsApp Bot using the Likert scale. The data obtained were analyzed descriptively based on the percentage of subjek's assessments.Result : Information related to food for immunity was the highest searching by subjek (37,40%). All features of WhatsApp Bot were working. WhatsApp Bot Kita SeHatI is useful (93,9%) and effective (91.8%) to find information about health and nutrition, and the overall assessment for WhatsApp Bot Kita SeHatI is good (89,8%).Conclusion : WhatsApp Bot Kita SeHatI was developed as Media for the dissemination of nutrition and health information based on technology 4.0. WhatsApp Bot Kita SeHatI can be accessed at https://bit.ly/KitaSeHatIBot or via WhatsApp number +6285156531135. WhatsApp Bot Kita SeHatI which was developed was working, useful, effective, and good. Pendahuluan : Penggunaan internet di Indonesia meningkat, terlebih dalam situasi pandemi Covid-19 yang saat ini masih berlangsung. WhatsApp menjadi salah satu media sosial yang banyak digunakan oleh masyarakat Indonesia. Informasi dapat disebarkan dengan cepat dan jangkauan yang luas melalui WhatsApp. Tujuan : Tujuan dari penelitian ini adalah untuk mengembangkan aplikasi WhatsApp Bot Kita SeHatI sebagai media penyebaran kabar, informasi, dan berita seputar kesehatan dan gizi.Metode : Perancangan WhatsApp Bot dilakukan dalam tiga tahap. Tahap pertama dilakukan untuk mengumpulkan data tentang informasi apa saja yang banyak dicari oleh masyarakat terkait kesehatan dan gizi menggunakan kuesioner elektronik. Data tersebut menjadi dasar informasi yang dimasukkan  ke dalam  WhatsApp Bot Kita SeHatI. Tahap kedua adalah dilakukan pengembangan WhatsApp Bot. Tahap  ketiga adalah uji coba. subjek mengisi formulir evaluasi melalui kuesioner elektronik setelah mengakses WhatsApp Bot untuk evaluasi penilaian dan kemanfaatan WhatsApp Bot dalam bentuk skala likert. Data yang diperoleh dianalisis secara deskriptif berdasarkan persentase penilaian subjek.Hasil : Informasi terkait makanan untuk imunitas tubuh paling banyak dicari oleh subjek (37,40%). Semua fitur WhatsApp Bot berfungsi dengan baik. WhatsApp Bot Kita SeHatI dinilai bermanfaat (93,9%) dan efektif (91,8%) untuk mencari informasi seputar kesehatan dan gizi serta penilaian secara keseluruhan sudah baik (89,8%).Kesimpulan : WhatsApp Bot Kita SeHatI dikembangkan untuk penyebaran informasi kesehatan dan gizi berbasis teknologi, mendukung perkembangan pada era teknologi 4.0. WhatsApp Bot Kita SeHatI dapat diakses pada https://bit.ly/KitaSeHatIBot atau melalui nomor WhatsApp 085156531135. WhatsApp Bot Kita SeHatI yang dikembangkan berfungsi dengan baik, dinilai bermanfaat, efektif, dan baik secara keseluruhan. 
THE EFFECT OF NUTRITION EDUCATION WITH SOCIAL MEDIA ON CHANGES IN KNOWLEDGE AND DIET QUALITY IN OBESITY WOMEN Emilia Alfitri; Ratih Kurniasari
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 7, No 1 (2022): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v7i1.357

Abstract

Background: Obesity in women is higher than in men. Changes in women's weight loss are influenced by many factors: nutritional knowledge and the quality of a healthy diet. The provision of nutrition education can use various media such as social media, which is currently many people, especially women. Research Methods: This study uses the literature review method by searching for journals through the Google Scholar portal with the SINTA index. Research Result: How is the effect of nutrition education with social media such as (Instagram and Whatsapp Group) on increasing nutritional knowledge in Obese Women. Conclusion: There is an effect of nutrition education with social media such as (Instagram and Whatsapp Group) on increasing nutritional knowledge, but not all of them can change diet quality behavior because to change diet quality requires encouragement, namely motivational interviewing and a long period of mentoring.
SENSORY QUALITY OF BROWNIES SUBSTITUTED WITH MUNG BEAN FLOUR Nurul Azizah Choiriyah
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 7, No 1 (2022): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v7i1.352

Abstract

Wheat flour is imported material, so the Indonesian people need to limit the use of this flour. However, brownies are a popular product in Indonesia. Mung bean flour can be used to replace wheat flour in making brownies. This study aims to evaluate the brownie formula using wheat flour and mung bean flour with various concentrations to produce brownies that the panelists prefer. The treatments in this study were the ratio of wheat flour: mung bean flour = 75:0 gram (sample 186), the ratio of wheat flour: mung bean flour = 50:25 gram (sample 318), the ratio of arrowroot flour: banana fruit = 25:50 gram (sample 283). Using mung bean flour with a ratio of mung bean flour: wheat flour = 25:50 produces brownies with sensory characteristics that consumers favor. The use of mung bean flour that exceeds wheat flour can reduce panelists' preferences regarding smell, taste, and overall product. Therefore, using the ratio of mung bean flour: wheat flour = 25:50 is an alternative way to reduce the use of wheat flour in brownie products.
RELATIONSHIP OF SUGAR, SALT, AND FAT CONSUMPTION TO RATIO OF WAIST TO HIP AND BLOOD GLUCOSE LEVELS IN TYPE 2 DIABETES MELLITUS PATIENTS Zuhria Ismawanti; Nastitie Cinintya Nurzihan; Oktavina Permatasari
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 7, No 1 (2022): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v7i1.358

Abstract

Background: Diabetes Mellitus (DM) is a chronic hyperglycemia condition that can affect all body systems. This situation is caused due to factors that inhibit insulin work or the amount decreases. Being overweight is also closely related to daily food intake, significantly contributing calories, such as sugar, salt, and fat. An indicator that can determine central obesity is the waist-to-hip ratio. Research Methods: This type of research is a cross-sectional study with an analytic observational study design. The sampling technique uses purposive sampling, and the total is 161 respondents. This research is in Gambirsari Public Health Center, Surakarta, Indonesia, in April 2020. Data on the Consumption of sugar, salt, and fat respondents used a Semi-Quantitative Food Frequency Questionnaire form and 24-hour food recall. Research Result: Test data analysis using Pearson using SPSS 23 software. Sugar consumption (p = 0.004, r = 0.229), salt (p = 0.001, r = 0.454), fat (p = 0.021, r = 0.181) indicates a relationship to the waist-to-hip ratio. Conclusion: Based on statistical analysis, it was found that there was a significant relationship between sugar, salt, and fat intake and the waist-to-hip ratio

Page 11 of 17 | Total Record : 166

 9   10   11   12   13 

Filter by Year

2016 2025


Reset
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