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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 Effect Of Moringa Leaves And Banana (Morina) Cookies On Blood Pressure In Hypertensive Patients Laily Fitri Handayani; Suhaema Suhaema; Retno Wayuningsih; Ni Ketut Sri Sulendri
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.v9i1.503

Abstract

Background: Hypertension is a disease that often does not cause symptoms until the sufferer's condition worsens. This disease has become one of the main causes of death globally. Various methods continue to be sought to manage blood pressure. Apart from appropriate medication, it is also recommended to adopt a healthy lifestyle by choosing nutritious foods as recommended in the Dietary Approach to Stop Hypertension.Objective: Evaluating the effect of Morina cookies on the blood pressure of individuals with hypertension.Research Methods: This research uses the Randomized Controlled Trial method with a Pretest-Posttest design including a control group. The number of subjects was calculated using the Lemeshow formula, resulting in 28 subjects.Research Result: In subjects aged 45-80 years, with 82% being female, both systolic and diastolic blood pressure decreased after the intervention (p<0.05).Conclusion: There was a significant reduction in systolic and diastolic blood pressure after administering Morina cookies for 7 days in hypertensive patients.
Mikale Instant Porridge's Formulation and Acceptability As a Complementary Breast Milk Imelda Telisa; Hana Martinah Putri; Terati Terati; Yuli Hartati; Arif Dwisetyo Haripamilu
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.v9i1.495

Abstract

Background: The quality of human resources can be impacted by nutritional status. A condition known as lack of protein energy occurs when a person consumes insufficient amounts of nutrient-rich food to meet their needs. Supplementary food for breast milk that is high in energy and protein is one way to ensure that children receive a healthy diet, especially those aged 6 to 24 months.Research Purposes: This research aims to determine the formulation, acceptability, and analysis of the dietary fiber and macronutrient content (protein and carbohydrates) in MiKaLe instant porridge. Research Methods: This research method is an experimental study using a completely randomized design (CRD) that is non-factorial, with 35 panelists who are organoleptic test subjects and three formulations. Research Result: The results of the organoleptic test indicated that the chosen MiKaLe instant porridge, made with 15 grams of yellow millet flour, 25 grams of catfish flour, and 20 grams of soybean flour, was formula 1 (F1). Based on the Comstock acceptability test results, 90% of children left less than 50% of the product, and 10% left more than 75%. The product's nutritional facts state that every 100 grams has 397.99 kcal of energy, 18.52% protein, 14.55% fat, 48.24% carbs, and 16.60% dietary fiber. According to the Friedman test, there is a correlation between color, aroma, flavor, and texture. Conclusion: The results of this research indicate that instant MiKaLe porridge is suitable for breast milk substitutes for infants between the ages of six and eleven months.
The Effect Of Giving Purple Sweet Potato And Kepok Banana Talam Cake On Fasting Blood Glucose Levels Of Type 2 Diabetes Mellitus Patients Anggina Dian Purnama; Retno Wahyuningsih; Ni Ketut Sri Sulendri; Suhaema Suhaema
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.v10i1.570

Abstract

Background: The number of people with type 2 diabetes mellitus in Indonesia is increasing every year. One of the efforts to manage type 2 diabetes mellitus is providing medical nutrition therapy by consuming foods high in fiber and low glycemic load to control blood glucose levels. Food ingredients with relatively high fiber content and low glycemic index are purple sweet potatoes and kepok bananas as alternative healthy snacks for DM sufferers, namely purple sweet potato talam cake and kepok bananas as high-fiber snacks and low glycemic index.Research Methods: This type of research is a quasi-experimental non-equivalent control group design with a pre-post test and a control group research design. The study's sample size was 38 people selected by systematic random sampling. The samples were divided into two groups, namely the control and treatment groups, by being given purple sweet potato talam cake and kapok banana once a day for seven consecutive days.Research Result: Fasting blood glucose levels before and after the purple sweet potato talam cake and kepok banana study decreased by 35.94 mg/dl in the intervention group and 5.37 mg/dl in the control group.Conclusion: Purple sweet potato talam cake and kapok banana have an effect on fasting blood glucose levels in diabetes mellitus patients, with p = 0.00 (p> 0.05).
The Influence of Knowledge, Self-Motivation, and Family Support on Accuracy Number, Type, and Schedule of Meals in Outpatient Type II DM Patients Teulela Saratni; Reni Sofiyatin; Ni Ketut Sri Sulendri; AASP Chandra Dewi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 2 (2024): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v9i2.551

Abstract

Background: According to Riskesdas data in 2018, the prevalence of Diabetes Mellitus in the population aged ≥15 years on the national average increased by 2% from 2013 (Kemenkes RI 2018).  Eating arrangements are essential in the management of type II DM.  Eating arrangements in type II DM patients follow the 3J principle: the right amount, type, and meal schedule.  Several factors influence dietary compliance, including the patient's knowledge related to the disease, namely DM, self-motivation from within the patient, and support from the patient's family.   Based on the background, the researcher is interested in conducting research -on the influence of knowledge, self-motivation, and family support on the accuracy of the amount, type, and schedule of meals in outpatient type II DM patients at Pagesangan Health Center‖. Research Methods: The study was quantitative.    The research subjects were 22 people.  Questionnaires were used to measure knowledge, self-motivation, and family support. In addition, the 24-hour Recall Form is used to measure the accuracy of the amount, type, and meal schedule. The analysis used was a Chi-Square analysis test to determine the effect of the variables studied. Research Result: There is no effect of knowledge, self-motivation, and family support on the accuracy of the amount of food, type of food, and meal schedule in type II DM patients at Pagesangan Health Center. Conclusion: There is no effect of knowledge, self-motivation, and family support on the accuracy of the amount of food, type of food, and meal schedule in type II DM patients at Pagesangan Health Center.
Correlation Between The Adequacy Of Protein And Vitamin Intake With The Incidence Of Anemia In Pregnant Women Dwi Nastiti Rahayu; Siti Sulandjari; Amalia Ruhana; Satwika Arya Pratama
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.v9i1.493

Abstract

Background: Nutritional deficiencies in pregnant women can affect fetal growth and development and cause anemia during pregnancy. Anemia can be characterized by hemoglobin concentration lower than a normal boundary. This study investigates the correlation between the adequacy of protein, vitamin C, vitamin A, vitamin B12, and folic acid intake and the incidence of anemia in pregnant women at Ngoro Health Center.Research Methods: The research is analytically observational, using a cross-sectional design. The study subjects were 52 pregnant women using a purposive sampling technique. Anemia in pregnant women was obtained from the results of hemoglobin level checks recorded in the Antenatal Care (ANC) visit logbook. Meanwhile, the adequacy of protein, vitamin C, vitamin A, vitamin B12, and folic acid intake was obtained from interviews using the Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ) form. The statistical correlation between categorical variables was analyzed using the chi-square test.Research Result: The study found that out of 52 pregnant women, it was known that the pregnant women's adequacy level of intake for protein (65.4%) was classified as less, vitamin C (94.2%) was classified as good, vitamin A (98.1%) was classified as good, vitamin B12 (69.2%) was classified as good, and folic acid (76.9%) was classified as good. Statistical test results showed that the adequacy of protein intake (p 0.001), vitamin B12 (p 0.035), and folic acid (p 0.021) correlates with the incidence of anemia in pregnant women.Conclusion: Based on this study, there is a significant correlation between the adequacy of protein, vitamin B12, and folic acid intake, but no correlation between the adequacy of vitamin C and vitamin A intake with the incidence of anemia in pregnant women in the working area of Ngoro Health Center, Mojokerto Regency. Pregnant women are expected to pay more attention to their nutrition intake during pregnancy.
Modification Of Hospital Formula Based On Yellow Pumpkin Flour (Curcubita Moschata) And Egg White Flour For Patients With Diabetic Nephropathy Najma Zahara Putri Hilda; Nur Rahman; Fifi Luthfiyah
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.v9i1.487

Abstract

Background: Diabetes mellitus is a metabolic disorder characterized by increased blood glucose levels, which can cause complications, one of which is diabetic nephropathy. One of the preventive therapies that can be carried out is administering an enteral formula high in protein and fiber. It is possible that yellow pumpkin and egg whites can help reduce the risk of developing diabetes.Research Purpose: This research aims to develop hospital enteral formulas, determine their viscosity, analyze their nutritional content, and determine their organoleptic quality.Research Methods: This research uses a quasi-experimental method, with the research design used as a static group comparison. Viscosity testing uses a viscometer, water, ash, protein, and fat. Carbohydrate content testing uses proximate analysis, and food fiber content testing uses the enzymatic method. Organoleptic testing uses a hedonic scale, and the panelists are semi-trained.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: A modified formula based on pumpkin flour and egg white flour has the potential to be an alternative food for people living with diabetes. 
Preserving The Cultural Practice of Processions by Packaging Healthy, Nutritious Food to Enhance Pride in Ancestral Culture Nurul Hidayah; Septia Purwandari; Arshy Prodyanatasari; Rizky Aulia Fitriana; Indira Mustika Tandiono; Mifta Wahyu Rafa Sakina; Ana Nur Filia
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.v10i1.568

Abstract

Background: . The Buceng Guyup procession has become an annual event during the village cleansing ceremony, where seventeen buceng are collected from all neighborhood units (RW) in Sanan Wetan Village, showcasing local agricultural products from the area. This procession symbolizes the villagers' gratitude for their numerous blessings.Research Methods: This research employs qualitative methods, enabling the researcher to directly observe phenomena and provide genuine and relevant insights based on interviews with knowledgeable individuals, such as village elders, community leaders, and religious figures. The Spradley concept is utilized to identify informants and gather first-hand data from the researcher in the field.Research Result: The noble values contained in Buceng Guyup, such as gratitude, sharing, and togetherness, contribute to the enhancement of happiness and psychological well-being for both individuals and the community. Buceng Guyup often involves preparing nutritious food together, indirectly raising community awareness about the importance of nutritious food for physical and mental health. Nutritious food plays a crucial role in maintaining mental and emotional health, as good nutritional intake can prevent mental health issues such as depression and anxiety and improve cognitive function.Conclusion: This is undoubtedly related to beliefs, attitudes, and social norms. Promoting nutritious food must consider these factors so that the messages conveyed are effective and can change community eating behaviors toward healthier choices. A sense of pride in ancestral culture is an important part of an individual's cultural identity; it strengthens the sense of belonging, self-identity, and self-esteem of individuals as part of that cultural group. Pride in ancestral culture helps individuals discover and reinforce their identities. We can build a healthier, happier, and stronger community by understanding and leveraging the connections between Buceng Guyup, nutritious food, and pride in ancestral culture.
The Effect of Seaweed Addition on the Organoleptic Properties of Tempeh Sausages Dian Estiningtyas; Berliana Puspita
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 2 (2024): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v9i2.564

Abstract

Background: Food production today not only caters to consumer preferences but also must consider nutritional and health aspects. Sausages available on the market are typically made from meat, which is low in fiber and high in cholesterol, posing risks for atherosclerosis and other degenerative diseases. Tempeh and seaweed are local food ingredients rich in nutrients that can serve as alternative materials for innovating healthy sausage products.Research Methods: This study employed a complete randomized design (CRD) experimental method with one factor: seaweed substitution at three levels—5%, 10%, and 15% of the weight of tempeh. A sensory evaluation was conducted using the hedonic method, and the data were analyzed with one-way ANOVA.Research Result: The evaluation of color, texture, and aroma showed scores ranging from 1.80 to 2.10 on a neutral scale. The taste evaluation resulted in scores ranging from 1.80 to 2.00 on the neutral scale, with statistical analysis revealing a significant effect of seaweed addition on the taste of tempeh sausages (p<0.05).Conclusion: Indicates that the addition of seaweed does not significantly affect the color, aroma, and texture of tempeh sausages (p>0.05) but has a significant impact on taste (p<0.05). The sensory evaluation results showed that the color scores for tempeh sausages ranged from 1.90 to 2.10 (neutral), the aroma scores ranged from 1.63 to 1.97 (neutral), the taste scores ranged from 1.80 to 2.00 (neutral), and the texture scores ranged from 1.83 to 2.00 (neutral).
The Relationship Between Timeliness of Food Distribution and Food Temperature with Lunch Leftovers from Regular Food Diet Patients at Regional General Hospitals Sekar Kusumawati Kusumawati
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.v9i1.422

Abstract

Background: Leftover food is food left by respondents on their eating plates. Leftovers can be categorized as good if the patient can finish food > 80%, so the patient does not leave food > 20%. The timeliness of food distribution and temperature can affect food waste in the hospital.Research Methods: This research aimed to determine the relationship between the timeliness of food distribution and food temperature with the respondents' leftover lunch. The research design was an analytical quantitative observational with a cross-sectional approach, carried out in May 2023 at the Inner Mangunang Tanggamus General Hospital. The research sample was all class III inpatients with a regular diet of 30 respondents. Bivariate analysis in this study used the Chi-Square test.Research Result: The results showed a relationship between the timeliness of food distribution and food waste (p=0.007) and between food temperature and food waste (p=0.016).Conclusion: Based on the research results, it can be concluded that there is a relationship between the timeliness of food distribution and food temperature with the remaining lunch of the respondents
The Effect of Nutritional Counseling with Booklet Media on Food Waste in Hypertension Patients at Praya Regional Hospital Baiq Asmarani Candra Dewi; Luh Suranadi; Made Darawati; Reni Sofiyatin; I Gde Narda Widiada
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.v9i1.499

Abstract

Background: Food waste indicates the success of nutrition services in hospitals; food waste exceeding 20% indicates failure in food management. Nutrition counseling plays a vital role in providing knowledge, attitudes, and behaviors regarding diet so that it can reduce food waste. High Blood Pressure (hypertension) is an increase in blood pressure in the arteries. The number of hypertensive patients at Praya Regional Hospital in November 2022 will be around 630.Objective: This research aimed to determine the effect of nutritional counseling using booklet media on food waste in hypertensive patients at Praya Regional Hospital Research Methods: This research design is quasi-experimental, using a non-randomized control group pre-and post-test. Sampling was carried out using purposive sampling, with 22 samples, 11 for the treatment group and 11 for the control group. Data analysis used the Mann-Whitney U test. Counseling is carried out using a face-to-face lecture method using booklet media. The research was conducted for one month at Praya Regional Hospital. Research Result: The study's results showed a difference in patient food waste (staple food, vegetable side dishes, animal side dishes, and vegetables) before and after nutritional counseling. Still, the difference was not statistically significant (p-value = >0.05). Changes in food waste do not significantly affect staple foods, animal side dishes, vegetable side dishes, and vegetables. Conclusion: Nutritional counseling using booklet media does not affect food waste in hypertensive patients at Praya Regional Hospital.

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