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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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Penyuluhan Teams Games Tournament (TGT) Terhadap Meningkatnya Pengetahuan Gizi Seimbang Pada Remaja Niswatul Hurri; Inyoman Adiyasa; Yuli Laraeni
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Adolescence is very important because it is a transitional period between children and adults.Balanced nutrition at this time will greatly determine their maturity in the future, the imbalance between food and needs in adolescents will cause nutritional problems, one of which is malnutrition. Nutrition counseling with the Teams Games Tournament (TGT) method is an easy-to-implement extension method, and involves all individuals without having to have status differences, involving the role of children as peer tutors, containing elements of play and appreciation. PurposeTo find out the effect of counseling with the Teams Games Tournament (TGT) Method on Balanced Nutrition Knowledge in Adolescents at Aikmel Middle School 2 East Lombok Regency. MethodThis research is a pre-experiment research with a design design for one group pre-test and post-test.. Samples were taken by simple random sampling. The results of the knowledge using the Paired Samples Test test obtained the value of p value = .000 or p <α = 0.05, so that there was an influence of counseling with the Tams Games Tornament (TGT) method on Balanced Nutrition in Teenagers at Aikmel Junior High School 2.The Conclusionisthe results showed that there was an increase in the knowledge of adolescents before and after being given balanced nutrition counseling with the Teams Games Tournament (TGT) Method and there was a significant effect on the knowledge of adolescents before and after counseling with the Teams Games Tournament (TGT) method.

Pemberian Minuman Fungsional Campuran Kedelai dan Pisang Menurunkan Kadar Glukosa Darah Pasien Diabetes Melitus Suhaema Suhaema; Fifi Lutfiah; Ni Ketut Sri Sulendri; Tutut Zikria Anjani
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 2 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Indonesia is currently the fourth country with the largest number of DM patients in the world. Functional food is beneficial for the health of DM patients, for example bananas and soybeans. Kepok bananas contain dietary fiber inulin and antioxidants (β carotene). Soybeans contain isoflavones, fiber, and proteins in the form of amino acids arginine and glycine. This study aims to look at the effect of giving functional drinks a mixture of soybean and banana milk on decreasing fasting blood glucose levels in type II DM patients. Type of Quasy-experimental research with pre test and post test with control group design. Subjects were taken using the Simple Random Sampling method and the subjects involved until the end of the study were 26 people. The intervention was carried out for 14 days and given as much as 330 ml. The equality of the subject characteristics of the two groups was analyzed using the chy squere test, and the effect of giving intervention materials on decreasing blood glucose levels was tested by independent t test. The results of the study were characteristics (84.6%) aged 50-60 years, (53.8%) female gender, (57.1%) having a family history of disease, 58.4% using glibenclamide anti-hyperglycemic drugs and BMI average in the risk category. . Result Δ It is known that there is an effect of giving functional drinks on decreasing fasting blood glucose levels where the average change is 11.5 mg / dl (p = 0.03).

Kajian Sifat Organoleptik Dan Daya Terima Es Krim Jalor (Jambu Biji Dan Sari Daun Kelor) Nadya Natasya
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background: Young women generally have characteristics of unhealthy meal habits and many of them lack of nutrients needed, so there is a need to have an alternative nutritionally rich and attractive food product through the manufacture of JALOR Ice Cream which is produced from Milk, Guava and Moringa Leaf Extract, to increase iron in order to prevent iron deficiency.Methods: This study was conducted using an experimental research design. The experiment was carried out using a Completely Randomized Design (CRD) using 5 treatments with the addition of Moringa Leaf Extract: t1 (10%), t2 (20%), t3 (30%), t4 (40%) and t5 (50%). The experiment were carried out on hedonic tests on 20 panelists with 5 scales, namely: 5 = Very like, 4 = Like, 3 = Neutral, 2 = Dislike, and 1 = Very dislike. Acceptance test was conducted on young women.Result: The results of the organoleptic test showed that JALOR Ice Cream was chosen on treatment t2 with the addition of 20% Moringa Leaf Extract. The results of the adolescent girls' acceptance of selected JALOR Ice Cream products showed that all (100%) panelists were at the level of good category.Conclusion: JALOR Ice Cream is with the addition of 20% Moringa Leaf Extract is the most preffered. The acceptance of Ice Cream can be well received by panelists.

Kesesuaian Besar Porsi Nasi Yang Disajikan Dengan Standar Porsi Pada Menu Makanan Biasa Sundusil Arsyih; Reni Sofiyatin; Suhaema Suhaema
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 2 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Large portions are often wrong when serving food for patients in hospitals, especially in food serving. There is still an excess and lack of food portions in the hospital because there is no right size in the consumption of rice. This food consumption must be in accordance with the standard portions that have been set. The portion of rice will have a direct effect on the nutritional value contained in food, especially on the nutritional value of carbohydrates which contribute a considerable amount of energy. The purpose of this study was to find out the standard portions, large portions and standard suitability of portions of rice with large portions of rice served at Sanjiwani Hospital Gianyar Regency. Research Methods. The method used in this research is descriptive observational method with crossectional approach. Research Result. The study was conducted on April 22-24 2019 in Sanjiwani General Hospital, Gianyar Regency with a total sample of 30 servings of rice served on a regular food menu which was observed in 3 servants. The proportion of portions served is measured by the food weighing method for 3 days. The results of this study indicate that the average portion of rice produced by SL servitude is 182.2 grams, IKW is 200.6 grams and KW is 176.3 grams. So that it can be concluded that the suitability of the portion of rice served by 3 average servings is not suitable because it is less than the standard portion.

Pengaruh Penambahan Kacang Hijau (Vigna Radiata) Terhadap Sifat Organoleptik, Kadar Zat Gizi Dan Daya Terima Kahimela Bars Hindrian Yulia; Made Darawati; Igde Narda Widiada; Iketut Swirya Jaya
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background: Based on data from Basic Health Research (RISKESDAS) in 2018, the prevalence of chronic energy deficiency (SEZ) in pregnant women nationally is 17.3%. Based on 2017 nutritional status (PSG) monitoring data, the incidence of SEZ pregnant women in West Nusa Tenggara (NTB) is still high at 30.4%. One of the efforts to overcome SEZs in pregnant women is by providing alternative food based on local food (mung bean flour, pumpkin flour and kidney beans) through product development, namely Snack bars which are categorized as snacks as interludes containing high energy and protein. Research Methods: This study was an experimental study in the laboratory with a completely randomized design (CRD) of one treatment, namely the comparison of the addition of mungbean flour by 10%, 20%, 30%, 40%, and 50% from the weight of pumpkin flour and red beans.Research Results: The results showed that the addition of mungbean flour had a significant effect on taste (p = 0.024), the selected product was the formulation of kahimela Bars t3 (30 g mung bean flour) with Energy nutrient content 368.74 kcal, Protein 10.75 grams, 12.06 grams of fat, 54.3 grams of carbohydrates, 19.80 grams of water content and 3.13 grams of ash content, while kahimela bars received power 87% and 13% received.Research Conclusion: Kahimela Bars has the effect of Adding Green Bean Flour to Organoleptic Properties, Nutritional Levels, Power Acceptance and can be used as additional food for the prevention of SEZ pregnant women.

Pengembangan Sosis Gasuhiru Berbasis Pangan Lokal Ikan Gabus “Tokok” Dan Tepung Komposit Terhadap Sifat Organoleptik, Kadar Zat Gizi Dan Daya Terima Sosis Gasuhiru Dwi Aulia Khusnul Khotimah; Abdul Salam; AASP Chandradewi; Irianto Irianto
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 2 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Nutrition less in infants is a health problem around the world especially the countries develop. In Indonesia nutritional problems less in toddlers about 19.6%. Nutritional problems have little effect on the low quality of human resources, especially the impact of toddlers who are malnourished by poor brain development, unoptimal physical growth, and metabolic developments (the Kemenkes RI, 2014). The current state of nutrition especially in children is still ematitiate. Given the impact of the nutrient less widespread, it is necessary to do a handling of PMT in the form of sausages using local food that is effective in increasing the weight of children with less nutritional nutrition.Metodelogi. In this study used experimental research Desan with a complete random draft (RAL) One treatment comparison of cork fish with composite flour 75%: 25% 80%: 20% 85%: 15%. Data processing. Processing of data obtained from observations presented in the form of tables, to find out the nature of organoleptic (aroma, flavor, texture and color) in each addition of the sausage making materials processed and analyzed using a statistical analysis of One Way Anova at a trust level of 95% (A = 0.05). If there is a significant impact, the data is analyzed further using the Tukey test to see which treatment is causing the difference. Research results. The comparison of cork fish and composite flour is significant effect on the taste color of texture and aroma. The PMT of Gasuhiru sausage contains 262KKL and 16.72 gr of protein in 100gr. Gasuhiru sausage receiving 83.3% well received.Conclusion: The most liked sausage is a comparison of 85%: 15%. The administration of PMT provides a significant effect on children's weight loss and is 3 times greater than the Conntrol group.

Kesesuaian Porsi Lauk Daging Ayam Yang Diterima Pada Makanan Biasa Rani Putri; Reni Sofiyatin; Lalu Khairul Abdi; AASP Chandradewi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Large portions are often one thing when serving food, especially in food serving. It is still an advantage and lack of portion because there is no right size in food processing. food consumption must be in accordance with the standard portion determined by the hospital nutrition installation. large portions will affect the nutrients contained in a food. This study aims to determine the suitability of standard portions of side dishes of chicken meat received in ordinary food at Sanjiwani Hospital Gianyar Regency. This study was a descriptive observational study with a crossectional approach. This research was conducted for 3 days in April 2019 at Sanjiwani Hospital Gianyar Regency. The number of samples is 30 servings. The proportion of portions served is measured by the food weighing method for 3 days. The results showed that the standard suitability of the portion of chicken received at Sanjiwani General Hospital in Gianyar Regency was largely incompatible, namely 83.3%, while those in accordance with the standard portion were 16.6%.

Pengaruh Komik Isi Piringku terhadap Asupan Karbohidrat dan Protein pada Anak Gizi Lebih Joyeti Darni; Eva Agustina
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 5, No 1 (2020): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v5i1.170

Background: Communication, Information and Education (IEC) of nutrition for school children can shape children's eating habits from an early age in order to achieve a better individual situation in the future. Comics are able to display simple stories and writing in colloquial so that they are easy to understand. Research Methods. This is a quasi experimental study with control group pretest-posttest design. Subjects were taken with a simple random sample of 60 students who were divided into two groups, the first group was given education with comic Isi Piringku and the second group was given education without comic Isi Piringku. The carbohydrate and protein intake data in two groups were analyzed using the paired t-test. Research Result. The analysis showed that the highest protein intake enhancement occurred in the treatment group with a delta of 16.7 g, while the control group was 6.2 points. The carbohydrate intake before treatment was 191,9 g and increased after given comic Isi Piringku by 193,4 g. The results of different test showed that there were significant differences in the enhancement of protein intake before and after the provision of nutrition education between the control group and the treatment group with p value <0.05, carbohydrate intake was not significantly different before and after treatment.

Efektifitas Penyuluhan Metode Simulasi “Pemenuhan Kebutuhan Gizi Seimbang & Pemanfaatan Bahan Pangan Lokal” terhadap Pengetahuan, Sikap, dan Perilaku Kader di Desa Panduman – Kecamatan Jelbuk – Kabupaten Jember Sultanah Zahariah; Tita Rudini Yassin
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 5, No 1 (2020): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v5i1.175

Chronic malnutrition in toddlers, especially those with stunted growth, is one of health problems in Indonesia. The stunting cases increased in 2016 compared to a year earlier. The prevalence of stunting in several regions in East Java are still high, especially in Jember. Stunting has an impact not only on the physical growth, but also on the cognitive development and is related to the economic productivity in the future. One of the efforts to encourage the general public to exercise a healthy behavior and to consume balanced nutrition is through health promotion services at Posyandu (unified health services). The component that plays an important role in this case is “kader” (fronts). This study aims to analyze the effectiveness of the simulation of "fulfillment of balanced nutritional needs & utilization of local food" on the knowledge, attitudes and behavior of kader in Panduman-Jelbuk-Jember. The number of samples in this study was 36 kader in Panduman - Jelbuk - Jember. The analysis method used was T-test for normal distribution data, Mann Whitney-U and Wilcoxon for the data that were not normally distributed. Statistical test on the knowledge aspects results in p value 0.126, on attitude 0.740 and on behavior 0.004. Thus, it is concluded that there are insignificant differences in the aspects of knowledge and attitudes between before and after the treatment whereas significant differences occur in the behavioral aspects. However, changes in behavioral aspects leaned exactly towards behavior deterioration, which may be due to a bias in this study.

Gizi dalam Kehamilan : Studi Literatur Intan Gumilang Pratiwi; Yuni Fitri Hamidiyanti
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 5, No 1 (2020): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v5i1.171

Background : Ibu hamil perlu memperhatikan asupan nutrisi yang dikonsumsi. Bukan hanya memenuhi makanan dan minuman namun haruslah mengandung angka kecukupan gizi yang cukup dan seimbang Research Methods : Studi literature ini dengan metodemengumpulkan data dari studi pencarian sistematis database terkomputerisasi (PubMed, BMC, Cochrain review, Google cendekia) berbentuk jurnal penelitian dan artikel review dalam lima tahun terakhir dengan kata kunci gizi ibu hamil dan prenatal nutrittion Proses studi literature ini melalui proses awal formulasi permasalahan, pencarian artikel, evaluasi data serta menganalisis dan menginterpretasikan. Research Result : Wanita hamil harus fokus pada kualitas diet dan didorong untuk memilih makanan kaya nutrisi yang kaya akan makronutrint maupun micronutrient. Mitos makan untuk berdua (ibu dan janin) harus dihilangkan, rekomendasi gizi seimbang disesuiakan dengan kebutuhan nutrisi selama hamil sesuai dengan indeks massa tubuh ibu sebelum hamil.

Page 7 of 17 | Total Record : 166

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Contact Name
jaya pandu

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pandujaya83@gmail.com

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Kota mataram,

Nusa tenggara barat

INDONESIA