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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 Modifying Vegetable Side Dishes on The Taste and Acceptability of Food in Patients with a Regular Food Diet in The Morning Meal Menu febi putri moleka
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.v10i1.514

Abstract

Background: The amount of leftover food measures the accomplishment of food service. High food leftovers are defined as leaving more than 25%. High food leftovers result in inadequate nutritional intake and a wasted hospital budget, hence the need for modification. Based on preliminary research conducted on Friday, March 8, 2024, on 10 patients with a regular diet, the average leftover vegetable side dish (tempeh stew) was 38.93%, with breakfast having the highest leftover percentage. The taste variable was measured using a taste questionnaire, and acceptability was measured using food weighing.Research Methods: This research is pre-experimental. The research design was a one-group pretest-posttest conducted at the Az-Zahra Hospital from May 30 to June 3, 2024. The sampling technique was purposive sampling. The sample consisted of all Class III patients on a regular diet, totaling 72 respondents. Bivariate analysis used the Gamma test for taste and acceptability variables in this research.Research Result: The results showed that there is an effect of vegetable side dish modification on taste and acceptability in the aspect of (Color) with (p-value 0.001), (p-value <0.05). (Texture) with (p-value 0.007), (p-value <0.05). (Aroma) with (p-value 0.001), (p-value <0.05). However, there was no effect on (Shape) with (p-value 0.707), (p-value >0.05). No impact on (Taste) with (p-value 0.463), (p-value >0.05).Conclusion: Based on the research results, it can be concluded that vegetable side dish modification affects the taste and acceptability of food. Az-Zahra Hospital is expected to Be able to apply the modified recipes with more variations in shape and taste.
Relationship Between Adequacy of Protein, Iron, Vitamin C, and The Incidence of Anemia in Adolescent Girls Aged 16-18 Years Dian Ferdiyanto; Alifianti Muharramah; Dera Elva Junita; Desti Ambar Wati
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.v9i2.486

Abstract

Background: Anemia is a condition with a red blood cell count of less than <12 mg/dl. Factors that cause the high incidence of anemia in adolescents include low intake of animal and vegetable protein, iron, vitamin C, and bleeding due to prolonged menstruation.Research Methods: This study aimed to determine the relationship between adequate protein, iron, and vitamin C levels and the incidence of anemia in young women aged 16-18 years at SMA Negeri 1 Jati Agung. The research design used in this research is quantitative, utilizing a cross-sectional method. The subjects in this research were 66 female respondents from SMA Negeri 1 Jati Agung.Research Result: Base The results of the analysis using the Fisher test showed that there was no relationship between the level of protein adequacy (p = 0.633), the level of iron adequacy (p = 0.769), and the level of vitamin C adequacy (p = 0.128).Conclusion: This research concludes that there is no relationship between adequate levels of protein, iron, and vitamin C and the incidence of anemia in young women aged 16-18 at SMA Negeri 1 Jati Agung.
Acceptance And Shelf Life Of The Raisins And Edamame Brew As a Healthful Drink For Elementary School Kids Imelda Telisa; Annisa Mariyaulfa; Terati Terati; 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.v9i1.490

Abstract

Background: Brew drinks are one type of functional food. When elementary school-aged children show signs of malnutrition, they can have this drink—made from edamame beans and raisins—for breakfast or as a snack. Edamame beans, raisins, maltodextrin, tween 80, vanilla, and salt are the ingredients used to make this brewed drink. This study aims to optimize edamame bean and raisin drinks' nutritional value, shelf life, and formulation.Research Methods: This study used a completely randomized design with two factorials: the weight of edamame beans and raisins with four formulas. Thirty-five untrained panelists carried out sensory tests in the food laboratory of the Palembang Health Polytechnic Nutrition Department, and proximate tests were carried out in the CV Saraswati Bogor laboratory.Research Result: Formulation 1 (30 grams of edamame beans, 10 grams of raisins) is the chosen brewed drink formula based on the sensory data acquired. For every 100 grams of brewed drink, Formula 1 measured the energy content: 404.82 kcal, 8.6% protein, 5.58% fat, 79.96% carbohydrates, 4.21% water, and 1.5% ash. In the meantime, this brewed beverage has a two-month shelf life.Conclusion: The acceptance of edamame beans and raisins beverages varies depending on the mouthfeel and flavor. After a drink was steeped in edamame beans and raisins for 60 days, the Total Plate Count (TPC) test yielded a value of 0.
Policy Study on Optimizing Family Posyandu Functions to Accelerate Stunting Reduction Made Darawati; Ni Putu Dian Ayu Anggraeni; Yopi Harwinanda Ardesa; Ridawati Sulaeman; Irianto Irianto; Muh Johansyah
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.v9i1.494

Abstract

Background: Based on data from the 2022 Indonesian Nutrition Status Survey (SSGI), the prevalence of stunting in West Nusa Tenggara reached 32.7%. Efforts to overcome stunting using a holistic approach must be carried out, including through the Family Posyandu. Various policies have been issued, one of which is the instruction of the Governor of West Nusa Tenggara No. 050.13/01/KUM of 2022 concerning the Optimization of Family Posyandu to accelerate stunting reduction in West Nusa Tenggara Province, but its implementation has not been widely evaluated. Therefore, it is necessary to study the effectiveness of its implementation to provide constructive suggestions for policymakers.Research Objective: This research aims to identify the implementation of family posyandu, identify factors that influence its success and hinder its implementation, and produce a policy brief related to optimizing family posyandu to accelerate stunting reduction.Research Methods: The research was conducted based on the criteria for an active posyandu, a stunting locus located in the Family Posyandu in the Parampuan Health Center Working Area, West Lombok Regency. Data was collected through Focus Group Discussions (FGD), in-depth interviews, and observations of the implementation of family posyandu.Research Result: The research results show that there needs to be more disclosure regarding foster parents' involvement in optimizing family posyandu to support efforts to accelerate stunting reduction. Several parties' roles involved in implementing family posyandu could be more optimal. Not all targets come to Posyandu, especially teenagers because it is held in the morning when teenagers are at school. Not all family posyandu cadres have received training that meets standards to meet cadre competencies. Monitoring and evaluation of the implementation of family posyandu have yet to be carried out systematically and routinely. Optimizing the role of all parties involved in family posyandu needs to be carried out through increasing the number and capacity of family posyandu cadres on an ongoing basis, massive socialization through various media, systematic and routine monitoring and evaluation accompanied by follow-up efforts, and a well-developed family posyandu information system integrated to be implemented, starting from several pilot family posyandu, so that it can initiate the creation of a village health profile.
Organoleptic Properties, Nutritional Value, and Acceptability of Padu Telu with Moringa Leaf Addition Rahayu Wulandari; I Gde Narda Widiada; Luh Suranadi; Made Darawati
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.v10i1.569

Abstract

Background: Padu Telu is the famous fish nugget from Sumbawa. Padu telu is fried and contains fish and coconut, so it has a high protein and fat content. Proteins, antioxidants, and minerals found in moringa leaves (Moringa oleifera) can boost the nutritional content of food items. According to Syahfitri et al. (2022), adding moringa leaves at a rate of 10% of the weight of squid is recommended and significantly affects the color, texture, flavor, and aroma of squid nuggets (p < 0.05).Research Methods: This study aims to evaluate Padu Telu Kelor's (Puriga) acceptability, nutritional value, and organoleptic qualities. The laboratory trial used a one-factor, fully randomized design (RAL) and comprised five doses of moringa leaf therapy (10%, 20%, 30%, 40%, and 50% of the weight of pond fish).Research Result: There was a significant difference (p<0.05) when 20% Moringa leaves were added to the optimal treatment level. Puriga got a 63% approval score in the good category for its nutritional profile, which includes 349 kcal, 7.96% protein, 24.68% fat, and 23.75% carbs.Conclusion: Adding 20% moringa leaves affects color, aroma, taste, and texture (p<0.05). Every 100 grams of Puriga contains 349 kcal of energy, 7.96 grams of protein, 24.68 grams of fat, and 23.75 grams of carbohydrates. Puriga's acceptability was 63% in the good category.
Parenting Feeding Styles and Weight Status Among Pre-School Child: Literature Review Wiwin Lastyana; Wilya Isnaeni; Amelia Ramdani Hasby; Rohani Rohani
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.v10i1.566

Abstract

Background: Children who have nutritional problems today not only disrupt their health but also their opportunities in the future. The factors causing poor nutritional status in children are multifactorial, including parenting feeding style.Research Methods: A  systematic research review following PRISMA guidelines was conducted to identify, discuss, and integrate recent research investigating the relationship between parenting styles and child obesity. It first summarizes the evidence regarding the role of food parenting practices in shaping and maintaining children's nutritional and weight status. It then describes empirical evidence on the relation between general parenting and children's weight status.Research Result: Six electronic databases were searched using standardized language to identify quantitative studies describing associations of general parenting styles with children’s weight status aged 3–5 years. Eligible peer-reviewed journal articles published between 2018 and 202 0 were included. Eleven studies met the inclusion criteria. Few studies focused on general feeding. Most studies focused on controlling food parenting practices and general parenting styles. Parental restriction of food was positively associated with child obesity, while pressure to eat and monitoring yielded inconsistent results.Conclusion: Parenting styles are  consistently associated with weight status among young children. Research is needed to identify positive parenting behaviors around a child's weight that may be used as targets for health promotion.

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