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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 167 Documents
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The Relationship Between Knowledge Of Mothers Of Toddlers About Posyandu On The Activeness Of Mothers Of Toddlers Frenky Arif Budiman; Siti Fadilah
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 8, No 1 (2023): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v8i1.392

Abstract

Background: Posyandu stands for integrated service post as a place of service from and by the community with community targets managed by the community with support from health workers, especially for toddlers and pregnant women.Research Methods: The design used is correlational analytic with a cross-sectional approach. A population of as many as 63 mothers of toddlers with a stratified sectional sampling technique obtained a sample of 41 respondents. The instrument used Questionnaire data analysis using Spearman Rank Correlation Statistical Test Independent and dependent variables with the Simple Random Sampling method. Research Result: Knowledge of mothers of toddlers about posyandu based on the results of filling out the Questionnaire has good criteria (12.2%), enough (17.1%), and less (70.7%). The activeness of the visit of mothers of toddlers coming to Poland in Sambirejo Village, Pare District, Kediri Regency, the results obtained 63.4% had a good level of activeness, and 36.6% had not good activeness. Conclusion: The results of data analysis with the Spearman rank test obtained a P-value = 0.123>0.05, which means there is no relationship between maternal knowledge and the activeness of mothers of toddlers in Sambirejo Village, Pare District, Kediri Regency.
Description of Inpatient Satisfaction Levels for Nutrition Consultation Services at Regional General Hospitals Retno Wahyu Ningsih; Yuli Laraeni; Joyeti Darni; Jaya Pandu RN; Tati Arisanti; Nurafiani Nurafiani
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 8, No 1 (2023): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v8i1.396

Abstract

Background: Hospital nutrition services are an essential part of the entire service system for hospital patients. Nutrition consultation is a vital nutrition service because everyone has different problems. Quality nutrition consultation can also increase the effectiveness and efficiency of resources and provide patient satisfaction.Research Methods: This type of observational research with a cross-sectional design. The subjects used in the study were 34 patients in the inpatient room of Mataram City Hospital. The data collected in this study are all nutrition consulting services which include: the counselor's appearance, media, material, time, and place. The collected data is then processed by editing and coding manually, then tabulated from the answer scores obtained using a presentation table in the form of a diagram or table. Furthermore, the data were analyzed using descriptive analysis.Research Result: This study illustrates patient satisfaction with nutrition consultations conducted by nutritionists. The aspects assessed are reliability, responsiveness, assurance, attention, and evidence. Regarding reliability, the dominant value is satisfaction in nutrition officers providing services in a thorough and timely manner (64.71%). The responsiveness aspect illustrates the principal value of pleasure with being very satisfied with the nutrition officer who always takes the time to listen to patient complaints (55.88%). The aspect of guaranteeing the dominant value of the nutrition officer is acting politely and being friendly (61.8%). The attention aspect illustrates the principal value of nutrition officers willing to respond to patient complaints in a friendly manner regarding nutrition counseling provided with a delighted level (61.8%). In the aspect of the evidence, the dominant value of the nutrition officer item is the result of consultation with patients (leaflet/showing the effects of counseling) with a delighted level (58.8%).Conclusion: This study illustrates patient satisfaction with nutrition consultations conducted by nutritionists. The aspects assessed are reliability, responsiveness, assurance, attention, and evidence.
The Effect Of Vegetable Reception Development On Acceptance Of Patients’ Ordinary Food AASP Chandradewi; Luh Suranadi; Reni Sofiyatin; Indri Aprillia
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 8, No 1 (2023): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v8i1.390

Abstract

Background: The challenge of providing food in the hospital that must be followed up immediately is that there are still many leftovers from the patient's nutrition. The remaining food needs to be paid attention to because the food the patient consumes will help meet energy and nutritional needs. The remaining food is still a lot of vegetables; poor vegetable processing due to the long cooking process will reduce the nutritional content of the vegetables. Processing vegetables is not only to get healthy and nutritious vegetables, but also in the processing, it is expected to produce vegetables that taste delicious and can be consumed by many people, meaning that in processing, you must also think about the acceptance of these foods.Research Methods: To determine the effect of developing vegetable recipes on the acceptability of patients' average food at Dompu Hospital. This study was a quasi-experimental study using a one-group pretest-posttest design. This study was conducted in May 2021. The population of this study was Class III patients, with a sample of 27 patients data analysis using an independent t-test. Research Result: The results showed that the most vegetable residue was scrambled vegetables, as much as 88.9%, while the least remaining vegetables, and corn cream soup, as much as 70.3%. The results of the statistical test conducted indicated that there was a significant difference in acceptance after modification of the vegetable recipe (p <0.05). Conclusion: The results of the modification stated that out of 27 samples, eight samples (29.7%) still left vegetables included in the category of many > 20%, and 19 samples (70.3%) used up vegetables so that they were included in the category of less <20%. The comparison of leftover vegetables before and after modification showed that the highest yield was found in scrambled vegetables, as much as 88.9%. In contrast, the fewest remaining vegetables were cream corn soup, as much as 70.3%.
The Nutritional Education Effect Of Healthy Snacks With Quartet Card Media Toward Elementary School Students’ Nutritional Knowledge yuli laraeni; I Nyoman Adiyasa; Lalu Khairul Abdi; Risma Widianti
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 8, No 1 (2023): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v8i1.389

Abstract

Background: The students at school age are categorized into a risky period toward health problems. The health condition of students at elementary school affects the student's achievements. The education on nutrition given to them effectively shifts toward healthy eating behavior. Some efforts were made to provide nutrition education for elementary school-aged children through attractive media to support accessible materials conveyed. One engaging medium that is "attractive" to children as a medium of instruction is the quartet card.Objective: To analyze the effect of nutritional education on healthy snacks using a quartet card as the media to improve elementary students' nutrition knowledge. Research Methods: The research method used in this study is a literature study by finding the supporting theoretical references relevant to the study. The data used in this study were secondary data obtained from journals, documentation books, and the internet in the last five years with the keywords healthy snacks, elementary school children, and quartet cards. The collected data were then analyzed according to a descriptive qualitative research method Research Result: The results of the study found a significant effect on the student's knowledge of nutrition using quartet cards in which the elementary school students, in fact, significantly achieve the goals of conducting nutritional education efforts. Conclusion: The quartet card media is quite effective in increasing the knowledge of elementary school children because it can increase children's attention, concentration, and imagination. Then the child is expected to start learning to apply what is known so that, in the end, it can form good knowledge. In addition, the quartet card media also has a role as a learning medium designed to convey messages through the images presented in it.
Islamic Boarding Schools' Food Handlers' Awareness Of Food Safety Issues And Their Actions In Relation To e. Coli Contamination Of Food Fitri Komala Sari; Nur Aini Mahmudah; Lulu’ Luthfiya; Fathimah Fathimah; Marya Ulfah
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 8, No 1 (2023): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v8i1.386

Abstract

Background: E. coli can grow due to foodborne illnesses, and according to Islamic law, the food consumed is not tayyib. Food handlers, including those in Islamic boarding schools, must know about food safety to prevent foodborne illnesses.Research Methods: At the Boarding School in East Java, a food production facility was used for the research. This study has a cross-sectional design and is quantitative. The sample used a total sampling method with a total of 38 samples. The gathered information was evaluated using the Spearman test. E. coli testing at the Islamic boarding school using the MPN technique on six food samples and water sources. Research Result: 25 food handlers are between 18 and 35, while 13 others are between 36 and 55. Higher-educated food handlers are on par with less-educated ones. Most people who handled food did so with a solid awareness of the characteristics of food safety behavior and knowledge. It is also believed that food workers' safety conduct is good because of their generally positive or good demeanor. Two food samples, S1 with an MPN value of 6.1/g and S2 with an MPN value of 7.2/g contained E. coli. The link had a value of 0.67 and a Spearman's correlation value of 0.070, indicating a positive relationship with weak correlation strength. The findings showed that awareness of food safety was not related to the prevalence of E. coli, with p>0.05 and 0.123. Conclusion: There was a positive correlation of 0,070 and a value of 0,067, indicating no link between food safety knowledge and behavior. The existence of E. coli did not correlate with knowledge of food safety, with a value of 0,13 and a negative correlation of -0,255.
Hypoglycemic Effect Pigeon Pea (Cajanus cajan) in Diabetes Mellitus Suhaema Suhaema; I Gde Narda Widiada
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 8, No 1 (2023): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v8i1.394

Abstract

Background: Pigeon pea is a local food containing active substances and antioxidants that can potentially manage diabetes mellitus (DM). This disease has become a public health problem worldwide. As a result, various management efforts have been made, including utilizing potential foods in meal planning for people with diabetes.Objective: To determine the hypoglycemia effect of consuming pigeon pea (Cajanus cajan) in diabetes mellitus.Research Methods: This type of research is a literature review. Literature search used ProQuest, science direct, Pubmed, Garuda Garba, and Google Scholar databases. Strategies for finding articles using the PICOS framework, reviewing the quality of reports using the PRISMA checklist, and critical appraisal according to the experimental research design.Research Result. The eleventh study reviewed found a significant effect (p <0.05) on reducing blood sugar levels in animal and diabetes mellitus patients.Conclusion. The content of isoflavones and high antioxidant activity in pigeon pea (Cajanus cajan) can reduce blood glucose levels in mice, rats, and people with diabetes mellitus.
Intervention Of Ambon Banana Blossom As An Alternative Food To Reduce Blood Glucose Levels In Diabetic Patients In The Working Area Of Kemalo Abung Health Center Ari Khusuma; Annisa Agata; Arini Pradita Roselyn; Annisa Mulia Annasis
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 8, No 1 (2023): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v8i1.385

Abstract

Background: The prevalence of diabetes in Indonesia based on the results of the Riskesdas in 2013 is 2.1%; the figure is higher compared with the year 2007 (1.1%). Complications in people with diabetes occur due to uncontrolled blood glucose increases. The necessity of controlling glucose is easily obtainable and cheap, such as granting high fiber with Ambon's Banana as in Pringsewu Regency. This research aims to know the influence of consuming refined Ambon's Banana blossom against the decrease in blood glucose levels in people with diabetes. Research Methods: Types of quantitative research and analysis by a quasi-experimental approach. The population in this research is a citizen who lived in the region of clinics Abung Kemalo Kab. North Lampung affected by diabetes mellitus amounted to 116 people. Sample 10 people. Analysis of a t-test using the bivariate test. Research Result: The results showed the average blood glucose level before the banana blossom given to the intervention group was 224.4. While in the group, the control was 280.4. After the banana blossom preparations were given in the intervention group, average blood glucose levels were 172. At the same time, the control group was 251.0. Conclusion: There is a difference between consuming the refined Ambon's banana blossom and not consuming the refined Ambon's banana against the decrease in blood glucose levels in people with diabetes (p-value 0.022). This research is expected to advise health workers should be socialized heart Ambon's banana as an alternative for patients with DM.
Development and Validation of an Educational Booklet for The Healthy Eating Management of Diabetes Mellitus During Ramadan Fasting Meirina Dwi Larasati; Dian Luthfita Prasetya Muninggar; Firmansyah Firmansyah
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 8, No 2 (2023): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v8i2.376

Abstract

Background: iabetics who decide on Ramadan fasting are at risk of complications such as hypoglycemia, hyperglycemia, ketosis, or dehydration. The strategy for prevention is to provide education about managing DM with healthy food intake, medication, and exercise during Ramadan fasting. Therefore, it is essential to develop the media to implement education.Research Methods: This research was a research and development method. The model used in developing an educational booklet consists of four stages: define, design, develop, and disseminate. The feasibility of growing media was analyzed by the content validity index (CVI) using I-CV and S-CVI to assess whether the item is relevant or not relevant to the index CVI>0,80. Research Result: Define is the first stage to analyze the need for media development; based on the results of an online survey of nutritionists, as many as 71% mentioned that there were no specific educational media on healthy eating management for DM during Ramadan fasting. Design and development of educational media include literature studies on healthy eating during Ramadan fasting for DM, containing food menus during Ramadan fasting—subsequent dissemination by assessment from experts and target subjects. The assessing subject's content validity index (CVI) was carried out using the I-CV and S-CVI. The average value of I-CV is 0.875, and the average value of S-CVI is 0.875, meaning that all parts of the content are relevant in providing information about healthy eating for DM during Ramadan fasting. The reliability test by the target subject obtained Cronbach's alpha value of 0.850 was reliable. Conclusion: This booklet can be used as an educational medium for pre-Ramadan education. Then, the researchers developed this booklet by considering and improving the booklet design, which was stated to be appropriate.
Correlation Between Stress Levels and Eating Behavior in College Students: A study at The Faculty of Health Sciences Ilma Fauzia Muhaimin; Dyah Intan Puspitasari; Endang Nur Widiyaningsih; Listyani Hidayati
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 8, No 2 (2023): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v8i2.401

Abstract

Background: The demanding schedules of students within the Faculty of Health Sciences and their substantial course loads frequently lead to elevated stress levels among students. Stress can manifest positive and negative impacts on an individual's eating behavior. This study aimed to establish a correlation between stress levels and eating behavior in students enrolled at the Faculty of Health Sciences, Universitas Muhammadiyah Surakarta.Research Methods: A cross-sectional research design was employed, involving 88 students from the 2019 Faculty of Health Sciences, Universitas Muhammadiyah Surakarta class as the respondents. Stress levels were assessed using the Perceived Stress Scale (PSS-10) questionnaire while eating behavior data were gathered through the Adult Eating Behavior Questionnaire (AEBQ). The Pearson product-moment correlation test examined the relationship between stress levels and eating behavior. Research Result: Among students of the Faculty of Health Sciences, Universitas Muhammadiyah Surakarta, in the 2019 class, 79.5% exhibited moderate stress levels. Regarding eating behavior, 54.5% of these students approached food, while 45.5% tended to avoid food. Notably, 54.5% of students from the Faculty of Health Sciences displayed mild levels of stress alongside an inclination toward approaching food in their behavior. The Pearson product-moment correlation test revealed a statistically significant relationship between stress levels and eating behavior, with a significance value of <0.05. Conclusion: This study establishes a significant correlation between stress levels and eating behavior among students at the Faculty of Health Sciences, Universitas Muhammadiyah Surakarta. Students must develop effective stress management strategies that are closely linked to regulating their eating behavior.
Study of Organoleptic Properties and Nutritional Content of Banana Brownies AS Healthy Snacks for School Children AASP Chandradewi; Novia Maulida; Made Darawati; Luh Suranadi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 8, No 2 (2023): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v8i2.433

Abstract

Background: Snacks can help meet the nutritional needs of children who do not bring food to school. However, many snacks circulating in the community still need to be guaranteed for their safety or nutritional content. Efforts are required to meet nutritional needs by developing a product in the form of brownies as a healthy snack for school children using local food in the form of Ambon bananas as a substitute in making brownies. This research aims to determine the organoleptic properties and nutritional content of banana brownies as a healthy snack for school children.Research Methods: This study used an experimental method in the laboratory with a completely randomized design (CRD). Ambon banana puree substitution was carried out with three levels of treatment (25%, 50%, and 75% of the total flour), with three repetitions. Data on organoleptic properties were collected by organoleptic test using the hedonic method and statistically analyzed using Analysis Of Variance (One Way Annova) at the 95% confidence level (α = 0.05). Research Result: The results of the study of the organoleptic test of banana brownie products with 25% Ambon banana puree substitution of total wheat flour (20 grams) obtained a significant texture (≤ 0.05), while color, aroma, and taste were not substantial (> 0.05). Conclusion: The study of the organoleptic properties of banana brownies found that panelists preferred the treatment level, namely t1 (substitution of Ambon banana puree 25% of total flour). The nutritional value in 1 serving of 100 grams of banana brownies is 402.9 kcal of energy and 6.8 grams of protein.

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