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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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The Relationship Between Fast Food Consumption, Pocket Money, And Quality Of Sleep With Over Nutrition In Adolescents Fachira Kasmarini; Eka Andriani; Sabrina Sabrina
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.v8i2.400

Abstract

Background: Adolescents with obese nutritional status are at risk of experiencing degenerative diseases, which can reduce the quality of life of adolescents. The healthy rate of overweight and obesity is closely related to food intake and lifestyle. Consuming fast food has become a lifestyle for teenagers. This is also influenced by the amount of pocket money, making it easy for teenagers to get fast food. Another lifestyle factor that is related to obesity in adolescents is the quality of sleep. This study aims to determine the relationship between fast food consumption, pocket money, and sleep quality with the incidence of overweight in adolescents at SMA Negeri 1 Telukjambe Timur Karawang. Research Methods: This research was conducted at SMAN 1 Telukjambe Karawang. The respondents were grade 10 and 11 students aged 16-18 years. The sampling technique used purposive sampling with a total sample of 103 respondents. The method used is quantitative research with survey techniques utilizing a cross-sectional approach. Data analysis was performed with the chi-square test. The instruments used in this study were the Food Frequency Questionnaire (FFQ), the Pittsburgh Sleep Quality Index (PSQI) questionnaire, and the pocket money questionnaire. Research Result: Analysis of statistical test data using spearman rank. The results of the study showed that the majority of respondents aged 16 years were 74 people (71.8%), non-overnutrition were 76 people (73.8%), rarely consumed fast food as many as 59 people (57.3%), sleep quality 76 people (73.8%) have insufficient income, and 74 people (71.8%) have low pocket money. Conclusion: The conclusion in this study is that there is a relationship between the frequency of fast food consumption and the quality of sleep with the incidence of overweight, and there is no relationship between pocket money and the incidence of overweight and the fast food consumption habits of adolescents.
Modigiz Application as an Educational Media for Overweight Teenagers Retno Wahyu Ningsih; Joyeti Darni; Ramadan Wibi Surya Aji
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.v8i2.455

Abstract

Background: Android mobile applications about nutrition and health are starting to be developed, but only a few develop mobile applications with a discussion of overweight adolescents. Android media with exciting features can be an alternative to increase adolescents' awareness of the problem of obesity.Research Methods: Development of an Android mobile application named "Modigiz," which stands for mobile obesity diet nutrition. The application is developed using the agile software development method and uses its development technology, namely Android Studio, Android SDK, Kotlin, Android Jetpack Library, Github, Figma, and Canva.Research Result: The Modigiz application implements the principle of quick feedback for application users. Users can find nutritional status information about each feature display, and there is feedback for consultations between users and the team via WhatsApp no.Conclusion: The Modigiz application was developed for overweight adolescents to monitor their nutritional status and manage their diet independently. In addition, this application also provides nutrition and health information for users, so it is hoped that it can encourage healthy behavior habits and implement balanced nutrition.
Effect of Peanut Addition (Arachis hypogea) On Organoleptic Properties, Nutritional Value, and AcceptabilitySnack Peanbars for Pregnant Women in the Working Area khaerukiatul Rohmi; Made Darawati; AASP Chandradewi; I gde narda Widiada
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.v8i2.409

Abstract

Background: Snack bars, which are rectangular and contain all the nutrients humans need, can be a great option to meet the nutritional needs of pregnant women because pregnant women need a balanced and nutrient-rich intake to meet the needs of the fetus and mother. One of the most common health problems in developing countries is malnutrition among pregnant women. One of the efforts to be made is to improve the nutritional status of pregnant women by providing local food-based snacks, namelysnack peanbars.Research Methods: In this study, experiments were conducted using a completely randomized design (CRD), consisting of five treatment levels, by collecting data on organoleptic properties, data on nutrient values, and data on acceptability. Organoleptic quality was analyzed by hedonic test while the nutrient content (moisture content, ash content, protein content, fat content, and carbohydrate content) was tested in the laboratory Research Result: The results showed that adding peanuts significantly affected aroma and texture (p<0.05). The selected products are formulationsSnack Peanbars t4 (42 g peanuts) with nutritional content per 100 grams with Energy 407.8 kcal, protein 8.90 grams, fat 12.40 grams, carbohydrates 65.15 grams, water content 13.07 grams, ash content 0.47 grams. While acceptanceSnack Peanbars in pregnant women, namely 90% good acceptance and 10% poor acceptance. Conclusion: The addition of 75% peanuts (42 g) had a significant effect on the texture and aroma parameters (p<0.05), while the color and taste parameters had no significant impact (p>0.05). Snack Peanbars per 100 g contain an energy of 407 kcal, protein 8.9 g, fat 12.4 g, and carbohydrates 65.15 g—acceptability results peanbars in pregnant women with good acceptance of 90% and less acceptance of 10%.
The Effect of Using Educational Media Brochures, Interactive Videos, and Picture Guessing Games on Knowledge and Attitudes Regarding The Prevention of Kidney Failure Vionisa Wulandari
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.v8i2.403

Abstract

Background: Chronic kidney failure is a disorder of kidney function resulting in a condition in which the body fails to maintain metabolism and fluid and electrolyte balance, resulting in uremia. In the Province of West Java, including the Karawang area, the prevalence of patients with chronic kidney failure increases with age. This research was done to know the effectiveness of providing education using brochures, interactive videos, and picture guessing games for class XI students of SMAN 1 Telukjambe.Research Methods: This research is quantitative research with a quasi-experimental design. The sample selection used a random sampling technique, with the research method being the group pre-post test. The sample is students of class XI IPS 3, XI IPS 4, and XI IPS 5. The population of this research sample is all students of class XI SMAN 1 Telukjambe Karawang. The data collected is information on the characteristics of the respondents, including age, gender, height, and weight, as well as knowledge and attitudes before and after the intervention. Data collection was carried out by filling out the pre-test and post-test questionnaires that had been given. The data were then analyzed using a statistical test application to determine the effect of providing various education on the knowledge and attitudes of the respondents. Research Result: Brochures and picture guessing games are less effective in influencing knowledge and attitudes (p>0.05). Meanwhile, interactive video media provided an effective influence on learning (p=0.01<0.05) and attitudes (p=0.007<0.05) regarding chronic kidney failure education.. Conclusion: Interactive video media is the most suitable and accepted media to increase knowledge and attitudes regarding preventing chronic kidney failure in SMAN 1 Telukjambe Karawang students.
Tuna, Tempe, and Moora-Based Nuggets Prevent Stunting: Organoleptic Tests, Water Content, and ASH Content Joyeti Darni; Retno Wahyuningsih
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.v8i2.430

Abstract

Background: Stunting is associated with suboptimal brain development, which has long-term implications for cognitive abilities, school performance, and future employment. There is a relationship between fish consumption and the incidence of stunting in children. Fish nuggets are one alternative to increase fish consumption. Fish nuggets combination of tempeh and moringa leaves can be taught to the community to increase children's protein intake. The nugget formulation used consists of 60% tuna, 20% tempeh, and 20% moringa leaves. The purpose of this study was to determine organoleptic tests, water content and ash content of nuggets made from a mixture of tuna, tempeh and moringa leaves.Research Methods: This study is an experimental research. The research was conducted in the laboratory of the Faculty of Food Technology and Agroindustry, University of Mataram to analyze the water content and ash content of nuggets. Research was also conducted at the taste test laboratory of the Health Polytechnic of the Ministry of Mataram.Research Result: Overall reception 60% Panelists really liked the nuggets made from Tuna, Tempeh and Moringa Leaves. Water content and ash content meet the quality requirements of SNI fish nuggets.Conclusion: The results of the organoleptic test with the parameters of color, taste, aroma, texture, and overall acceptability concluded that the overall acceptability was 60%. Panelists liked Tuna, Tempeh, and Moringa fish-based nuggets. The water and ash content meet the SNI quality requirements for fish nuggets.
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 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.  
Effect Of Catfish Addition On Organoleptic Properties, Nutritional Value, And Acceptability Of Molele Noodles In Pregnant Women Ratna Yulianti; Made Darawati; Reni Sofiyatin; I Gde Narda Widiada
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 10, No 1 (2025): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v10i1.567

Abstract

Background: Noodles are one of the most popular food products in Asia. In Indonesia, noodles are a very popular food for children and adults. Noodles have been used as an alternative food to replace rice. This is possible because of the practical nature of noodles, their good taste, relatively cheap price, and easy manufacturing process.Research Methods: This research uses an experimental design in the form of a one-factor Completely Randomized Design (CRD), namely the addition of catfish (t) consisting of 5 treatment levels. Organoleptic properties were assessed based on hedonic tests on 20 panelists of students majoring in nutrition. The best results will be given to consumer panelists, namely pregnant women in trimesters 2 and 3, a total of 30 people. Data analysis using One Way Anova at 95% confidence level or alpha 0.05.Research Result: ANOVA analysis showed a significant value (p<0.05) on color and overall. The treatment most favored by panelists was molele noodles, with the addition of catfish as much as 20% (t1). The nutrient content in 100 grams of molecule noodles consists of 196 kcal energy, 10% protein, 1% fat, 36% carbohydrate, 51.95% water content, and 0.58% ash content. The acceptance of molele noodles showed the results of 90% of the targets having acceptance in the good category and 10% in the poor category.Conclusion: The addition of catfish affects the organoleptic properties of color molele noodles. In 100 grams of molele noodles, there is energy of 196 kcal, 10% protein, 1% fat, 36% carbohydrates, 0.58% ash content, and 51.95% water content. Molele noodles have a percentage of good Acceptability≥ 90%, which means in the good category.

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