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Jurnal Gizi Prima

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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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Ketepatan Pemorsian Sayur Terhadap Standar Porsi Makanan Biasa Sabrina Apriliyani; Luh Suranadi; Susilo Wirawan; AASP Chandradewi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 2 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Consumption of vegetables and fruit body needs for vitamins, minerals and fiber in achieving a healthy diet as recommended by guidelines of balanced nutrition for optimal health. Most vitamins and minerals found in fruits and vegetables has a function as an antioxidant that may reduce the incidence of non-communicable diseases related to nutrition, as a result of the excess or deficiency. Large portions often becomes very important when serving food, especially in the food pemortion advantages and disadvantages still occur because no portion of the right size in pemortion food. Pemortion these foods should be according to the standard portion that has been set by the installation of a hospital nutrition. Huge portions, will directly influence the nutrients contained in a food. Purpose Knowing picture vegetable pemortion accuracy of the standards usual food servings at lunch in Tabanan Hospital. Research Methods. This research is an observational study. The study was conducted on 22 to 30 March 2019 in BRSUD Tabanan. The data were taken using accidental sampling method. Samples taken care third grade. Research Result. Large servings of vegetables at lunch for ordinary food in hospitals Tabanan as follows: vegetable tamarind 160.7 grams, vegetable nodes 175 grams, vegetable ointment 170.4 grams, vegetable bobor 131.8 grams, vegetables, tamarind 177 grams, vegetable soup 104.5 grams, vegetable lodeh 102.6 grams and 71.4 grams of vegetable ointment. Power pemortion obtained are four power pemortion with vocational education and universities. Conclusion. Great accuracy servings of vegetables served by 4 workers pemortion average is not appropriate because more than a standard portion

Daya Terima Konsumen Dan Kandungan Gizi Tempe Kacang Tunggak Rumput Laut Nurlaela Ramdani; Reni Sofiyatin; Lalu Khairul Abdi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 2 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Tempe is a very popular food product in Indonesia which is processed with soy fermentation process in a certain time using Rhizopus sp. Shell that grows on soybeans will hydrolyze complex compounds into simple compounds that are easily digested by humans. In general, tempe has white characteristics due to the growth of mycelia-mycelia fungus that connects between soybean seeds to form a compact texture. The occurrence of degradation of soybean components during the fermentation that caused the emergence of a typical the cowpea producers seaweed flavor (Vigna unguiculata) is one type of nuts are well known and growing in Indonesia. The superiority of cowpea is easy to cultivate, contains high enough protein and the price is relatively affordable compared to soybeans. To verify the food, other mineral-rich foods can be added: Seaweed. This study aims to determine the capacity of grass beans in seaweed in Perumnas Market. Research Purposes. This research uses experimental method with laboratory experiment, Completely Random Design (RAL) one factorial that is addition of seaweed. Research Methods. Samples in this research is consumer panelist as much as 42 people. The data collected in the form of the identity data of the sample which includes age, sex, fondness to tempe cowpea seaweed. Of 42 consumer panelists there were 28 (67%) liked respondents and 14 (33%) respondents rather like marketing cow seaweed cowpea. Consumer panelist respondents were 23 persons (55%) and kos-kossan children (19%) (45%) .The organoleptic test data was analyzed using Analysis Of Variance (One Way Anova). At a 95% confidence level or α 0.05. Research Result. The results show that in terms of taste, texture, odor and color of treatment t1 is most favored by somewhat trained panelists. Conclusion that exists For color parameters, odors, flavors and textures have a value of p <0.05. This shows that the ratio of cowpea and seaweed has a significant influence on the color, smell, taste and texture of The cowpea producers seaweed.

Pemberian Puding Tomat Pisang Ambon Terhadap Penurunan Tekanan Darah Lansia Hipertensi Di Posbindu Wilayah Kerja Puskesmas Babakan, Kota Mataram Mutammi Desira; Ni Ketut Sri Sulendri; Fifi Luthfiyah; Suhaema Suhaema
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background: hypertension or high blood pressure is an increase in one's blood pressure, wherein systolic blood pressure ≥ 140 mmHg and or diastolic blood pressure ≥ 90 mmHg on repeated examinations. Hypertension often occurs in the elderly caused by changes occurring during the aging process that cause the walls of blood vessels to undergo thickening and hardening so that it becomes stiff, the diameter of the cavity of the blood vessels shrink or Narrows. One form of non-pharmacological treatment in overcoming hypertension is by herbal medicine, namely by utilizing the content of potassium in fruits and vegetables, such as bananas and tomatoes containing high potassium that can decrease blood pressure, especially in elderly groups.Research Methods: Type of Quasy-experimental research with Pretest- Posttest with Control Group Draft. The samples in this study were elderly hypertension as many as 18 people with random techniques divided into 2 groups. Group intervention with the giving of tomato banana pudding ambon as much as 175 gram/day for 6 days, while the control group is not given treatment.Research Result: There is a decrease in systolic blood pressure as much as 17.8 mmHg (P = 0,002) and diastolic blood pressure as much as 8.9 mmHg (P = 0,347) in the intervention group.Conclusio: There is an influence on the systolic blood pressure but there is no influence on diastolic blood pressure before and after given banana tomato pudding Ambon.

Pengaruh Penyuluhan Makanan Jajanan Dengan Metode Permainan Ular Tangga Terhadap Pengetahuan Anak Sekolah Di SDN 2 Kuta Kabupaten Lombok Tengah Sarianti Sarianti; I Nyoman Adiyase; Susilo Wirawan; Yuli Laraeni
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 2 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background: Based on the results of basic health research (RISKESDAS) in 2013, in NTB in the age group 10 years and over, having a risky dietary consumption behavior is by consuming sweet foods 32.3%, salty 10.9%, fatty 26.1 %, burned 5.6%, animal preserved 4.4%, flavored 84.8%, coffee 37.5%, caffeine besides coffee 4.3% of their daily needs. Based on data from preliminary studies at SDN 2 Kuta, getting from 43 children as many as 41 children the knowledge of snack foods is in the less category, namely 95.3% and only 2 children from 43 children who have knowledge of snack foods are in the sufficient category of 4.7 %.Objective: To find out the influence of snack food counseling with the method of snake and ladder games on the knowledge of school children in class V students.Method: Using a quasy experimental non equivalent control group, with a sample of 22 people. Collecting knowledge data obtained from questionnaires, data is processed descriptively. Analysis using the independent T-test and paired t-test.Results: The results of this study indicate that street food counseling using the snake ladder method has a significant influence on the knowledge of school children (p value = <0.005)Conclusion: Extension of snack foods using the snake ladder method has an influence on the knowledge of school children at SDN 2 Kuta Central Lombok Regency.

Konsumsi Meal Replacement Dan Kadar Glukosa Darah Pasien Dm Tipe II Kiki Riskianti; Suhaema Suhaema; Fifi Luthfiyah
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background: The world's population is suffering from diabetes increased from year to year. DM is the most outpatients in Mataram City Hospital for a total of 517 patients. The principle of meal planning for diabetics is a balanced diet. The results of initial survey showed 8 of 10 people consumed a meal replacements. Objective: to determine the relationship of the consumption of meal replacements with blood glucose levels of type 2 DM outpatient in general hospital of Mataram City.Methods: This study was an observational analytic with crossectional design. To determine the relationship of the independent variables and the dependent variable statistical analysis used Spearman Rank correlation test with a significance level of 5%. Results: The total sample is 69 people, aged> 45 years (89.9%), women (65.2%). Most physical activity (50.7%) <150 minutes / week, overweight (59.4%), diabetes mellitus onset 1-3 years ago (66.7%). Comsumption levels : less energy consumption rate (44.9% ), the normal level of carbohydrate (58.0%), less fiber (100%). Meal replacement that is consumed is Diabetasol (85.7%), the amount of consumption of meal replacements <1 portion/serving (78.6%), with ≥1 times / day (39.1%). Control of glucose levels most (71%) in the poor category, the average blood glucose sample is 170.3 mg/dL. Relationship of a consumption of meal replacement with blood glucose levels was not significant (p= 0,191) Conclusion: Relationship of a consumption of meal replacement with blood glucose levels were not significantly.

Substitusi Tepung Kedelai (Glyine Max L.) Terhadap Sifat Organoleptik Soybeans Cookies Ade Sareani; Luh Suranadi; Reni Sofiyatin
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Cookies are one of the biscuit snack products which are made from low-protein wheat flour so that there are high carbohydrates and fats. In this research, we will discuss cookies with the substitution of soy flour which is serelia with a high content of vegetable protein.Reseacrch Purpose. The purpose of this research was to determine the effect of soy flour substitution on the organoleptic properties of soybeans cookies which have low protein content into high protein cookies.Research Methods. Type of true experiment research in the laboratory with a one-factor complete randomized design (CRD) consisting of 5 treatment levels which obtained 15 experimental units. Organoleptic tests use hedonic methods with 5 numerical scales.Research Result. Based on the results of data analysis, there was no significant effect on the substitution of soy flour on organoleptic properties ( Color, smell, tate and texture) of soybeans cookies (p > 0,05). The hedonic test results favored by panelists are in treatment t1 and t2, t3, t4, t5 included in the category of approaching likes.Conclusion. The results of he statistical test showed that there was no significant effect on the substitution of soy flour on the organoleptic properties of soybeans cookies. This mean that there is no significant effect on the substitution of soy flour on organoleptic properties of soybeans cookies. So this research shows that the substitution of 15%-35% soy flour can be used in making soybeans cookies.

Karakteristik Dan Tingkat Konsumsi Vitamin B6, B12, Dan Asam Folat Pada Pasien Stroke Rawat Inap Novita Rahayu Lestari; Suhaema Suhaema; Ni Ketut Sulendri; Fifi Lutfiah
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 2 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Stroke is a cerebrovascular disease (cerebral blood vessel) that is characterized by impaired brain function due to damage or death of brain tissue due to reduced or blocked blood flow and oxygen to the brain. Stroke is influenced by several factors, namely risk factors that cannot be controlled, and risk factors that can be controlled. Risk factors that cannot be controlled include age, gender, smoking habits, and risk factors that can be controlled consisting of a history of hypertension, a history of diabetes mellitus, and hypercholesterolemia. Todetermine the description of the level of consumption of vitamins B6, B12, and folic acid in Stroke Patients Hospitalized in the BRSUD of Tabanan Regency. Research Methods. The type of research conducted is Descriptive Observational. Research Result. Based on age, as many as 5 people (71%). ≥ 55 years old. The sex of the most subjects having strokes was women with 4 people (57%). Distribution of the type of work of the subject is entrepreneur as many as 4 people (57%), civil servants 1 person (14%) and not working as many as 2 people (29%). Nutritional status of 1 person (14%) malnutrition, 1 person (14%) overweight, and 5 people (72%) good nutrition. Subjects with a history of hypertension were 6 people (86%), and those with a history of hypercholesterolemia as many as 2 people (29%). Subjects who had smoking habits were 1 person (14%). The level of consumption of Vitamin B6, B12, and folic acid in stroke patients, it is known that all subjects have a low consumption level (<80%) with details of vitamin B6 (4.50%), B12 (0.29%), Folic Acid (20, 0%). Conclusion. From this study all patients who suffered strokes consumed less vitamin B6, B12, and folic acid.

Pengaruh Penambahan Rumput Laut (Eucheuma Cottoni) Terhadap Sifat Organoleptik Dan Daya Terima Chiffon Cake Maco Pada Remaja Obesitas Indah Puji Rahmani; Igde Narda Widiada; Made Darawati; Iketut Swirya Jaya
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

The purpose of this study is to determine the effect of adding seaweed to the organoleptic test and the acceptance of maco cake chiffon in obese adolescents. This study used a Completely Randomized Design (CRD), with 5 treatments of adding seaweed consisting of t1 (10%), t2 (20%), t3 (30%), t4 (40%), t5 (50%). The results showed that t2 (20%) was the most preferred sample of panelists, the results of analyzing food fiber in the most preferred products were 13.64%, product acceptance was good at 24 people (80%) and marketing of maco cake chiffon in the category loss.

Analisis Ketersediaan Dan Asupa Zat Gizi Pada Menu Buka Puasa Pondok Pesantren Nurul Hakim Nurul Kamila Paradisa; Reni Sofiyatin; Ni Ketut Sulendri; AASP Chandradewi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 2 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

The 2013 Risekesdas data for short and thin 13th-15th adolescents inIndonesia is 35.5% and 11.1% and NTB is one of the provinces withmore than national travel. Nutritional problems attack all adolescentsincluding the boarding school teenagers. Fulfillment of nutrients isvery dependent on the organization of cottage meals. So that theavailability of nutrients in the cottage must meet the adequacy of thenutrition of students who can be seen from the menu provided,enough nutrients and varied every day is not lost in the Fastingmonth. The variety of materials used depends on the funds provided.The observation result is that the budget for the Nurul Hakimboarding school meal is IDR 250,000 / month with a less variedmenu. Researchers are interested in analyzing the availability withthe contribution of nutrients in the organization of the meal iftar.

Pengetahuan, Sikap Dan Personal Hygiene Tenaga Penjamah Makanan Di Ruang Pengolahan Makanan Amalia Safitri Assidiq; Made Darawati; AASP Chandradewi; Ni Luh Suranadi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 2 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. According to Fatmawati, et al. (2013), one of the basic principles of organizing institutional food is the organization of foods that implement hygiene and sanitation in accordance with applicable regulations. One of the factors that support the principle of hygiene and sanitation in the provision of food is the factor of personal food hand hygiene. Personal hygiene is a clean, safe and healthy behavior of food handlers to prevent food contamination from food preparation to food serving. Some important procedures for food handlers, namely washing hands before and after handling food, using complete personal protective equipment and personal hygiene and health. This study aims to determine the description of knowledge, attitudes and personal hygiene of food handlers in the food processing room of the Tabanan General Hospital. Research Methods. This type of research is observational descriptive and in terms of time, including the type of cross-sectional study. Data collection methods used were questionnaire and observation. Research Result. The sample used was all food processing staff at the Nutrition Installation of the Tabanan General Hospital as many as 14 people. Most of the food processing staff were female (64%), were in the age range between 30-49 years (79%), the last education was secondary education (86%) and had worked for more than 3 years (100%). The average overall knowledge, attitude and application of personal hygiene of food handlers are included in both categories. Knowledge and attitudes of all food processing staff are included in the good category because ISO 9001: 2015 has been applied. Likewise, the application of personal hygiene before and after ISO 9001: 2015 shows that all food processing personnel apply personal hygiene well.

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Contact Name
jaya pandu

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Kota mataram,

Nusa tenggara barat

INDONESIA