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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 173 Documents
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The Effect of Administration of Red Guava Juice (Psidium guajava) on The Hemoglobin Levels of Breast Cancer Patients Undergoing Chemotherapy Sofya Husrianti; Suhaema Suhaema; Retno Wahyuningsih; Joyeti Darni
Jurnal Gizi Prima (Prime Nutrition Journal) Vol. 11 No. 1 (2026): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v11i1.706

Abstract

Background: Breast cancer patients undergoing chemotherapy may experience side effects such as anaemia due to the use of chemotherapy drugs. Anaemia in cancer patients can worsen clinical conditions and reduce quality of life. One non-pharmacological approach that may help increase haemoglobin levels is the consumption of red guava, which contains beneficial nutrients such as vitamin C, iron, and lycopene, which play a role in increasing haemoglobin levels. Research Methods: This study is a quantitative study using a pre-experimental design with a one-group pretest-posttest design. The study involved 15 participants with breast cancer-related anaemia who were undergoing chemotherapy. The intervention consisted of 250 ml of red guava juice, made from 200 g of guava and 50 ml of water, taken in the morning for 7 days. Measurements were taken using a haemoglobinometer or blood chemistry analysis. Research Results: The administration of red guava juice resulted in a significant change in the subjects’ haemoglobin levels; the mean haemoglobin level before the intervention was 10.4 g/dL ± 1.12 and increased to 11.7 g/dL ± 1.34 (p = 0.001). Conclusion:  The administration of red guava juice (Psidium guajava) significantly increased haemoglobin levels in breast cancer patients undergoing chemotherapy.
Evaluation of The Implementation of Storage Practices for Dry Foodstuffs in Relation to The Quality and Safety of Dry Foodstuffs Jane Hasvita Sari; AASP Chandradewi; Luh Suranadi; Reni Sofiyatin
Jurnal Gizi Prima (Prime Nutrition Journal) Vol. 11 No. 1 (2026): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v11i1.707

Abstract

Background: The storage of dry foodstuffs that does not comply with standards can reduce quality and increase the risk of contamination, which impacts food safety. The appropriate arrangement of storage shelves is a key measure in maintaining the quality and safety of foodstuffs in nutrition service facilities. Research Purposes: To evaluate the implementation of appropriate storage shelving in relation to the quality and safety of dry foodstuffs at the Belanting Community Health Centre Nutrition Unit. Research Methods: This study is a descriptive observational study with a cross-sectional design. Data collection was conducted through direct observation of 10 types of dry foodstuffs before and after the implementation of appropriate storage racks. The aspects assessed included quality (colour, texture, aroma) and safety (biological, physical, and chemical contamination). Research Result: The results showed an improvement in food quality from 40% to 80%, and an improvement in safety from 20% to 90%. These positive changes occurred following the implementation of storage racks that met standard criteria, such as the use of appropriate materials, a closed design, cleanliness of the racks, non-stacked placement of items, and separation of items from sources of contamination. Conclusion: The implementation of appropriate storage racks plays a crucial role in improving the quality and safety of dry foodstuffs. This demonstrates that a good storage system needs to be consistently applied to ensure food quality and safety in nutrition facilities.
The Effect of Nutrition Education for Athletes Using Video Media on The Knowledge and Nutrition Intake of Pencak Silat Athletes Muslihatul Alawiyah; I Nyoman Adiyasa; Lalu Khairul Abdi; Lalu Juntra Utama; Suhaema Suhaema
Jurnal Gizi Prima (Prime Nutrition Journal) Vol. 10 No. 2 (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.v10i2.603

Abstract

Background: Nutrition education enhances athletic performance by improving knowledge and dietary intake. According to the Ministry of Youth and Sports, approximately 60% of athletes in Indonesia, including pencak silat athletes, have not received adequate nutrition education, leading to unplanned and unbalanced dietary patterns. Research Methods: This research employed a pre-experimental design with a one-group pretest-posttest approach. A total of 43 athletes were selected using purposive sampling. The intervention involved providing nutrition education through video media. Data were analysed using the Wilcoxon signed rank test. Research Result: There was an increase in athletes' nutrition knowledge, with the average pre-test score rising from 64.51 to 90.32. The Wilcoxon test showed a significant result with a p-value of 0.000 (p < 0.05). Additionally, there was an increase in the average energy intake by 714.20 kcal, protein by 9.86 grams, fat by 45.87 grams, and carbohydrates by 85.58 grams after the nutrition education. All changes were statistically significant (p = 0.000; p < 0.05). These findings indicate that nutrition education using video media effectively improves knowledge and nutrient intake among pencak silat athletes. Conclusion: Video media can be an efficient and applicable method for nutrition improvement programmes among athletes.

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