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Jurnal Dunia Gizi
Published by Institut Kesehatan Helvetia
ISSN : -     EISSN : 26146479     DOI : https://doi.org/10.33085/jdg
Core Subject : Health,
Health Professions Public Health
Jurnal Dunia Gizi (JDG) is a national scientific journal that contains research articles in the fields of Nutrition, Food and Health, which are related to aspects of Clinical Nutrition, Community Nutrition, Nutrition of Athletes, Molecular Nutrition, Nutrition Biochemistry, Functional Food, Food and Nutrition Technology, and Nutrition Service and Management. JDG is issued every six months, namely June and December. The World Nutrition Journal is published by the Nutrition Science Study Program, Faculty of Public Health, Institut Kesehatan Helvetia. Jurnal Dunia Gizi (JDG) makes several changes that are notified in Journal History. Since January 2018, The Journal of Nutrition World is available online and open access, so that writers and researchers can more easily access the results of research that has been published in JDG. Therefore, the JDG also continues to invite writers to contribute articles, especially those which are the results of contemporary research in the fields of Nutrition, Food and Health.
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 94 Documents
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Hubungan Asupan Vitamin A dan C Dengan Kadar Timbal (Pb) pada Rambut dan Manifestasi Klinik Penyandang Autis Pasaribu, Sudana Fatahillah; Siahaan, Ginta; Lestrina, Dini; Manggabarani, Saskiyanto
Jurnal Dunia Gizi Vol 2, No 1 (2019): Edisi Juni
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v2i1.4381

Abstract

Pendahuluan; Autisme Atau Autistic Spectrum Disorder (ASD) adalah gangguan perkembangan anak yang gejalanya timbul sebelum berusia tiga tahun, manifestasi klinik autisme merupakan gejala-gejala klinik yang timbul pada penyandang autis. Penyandang autis di Indonesia 80% mengalami keracunan logam berat Pb yang disebabkan polusi. Pb dapat menyebabkan gangguan pada anak-anak seperti  penurunan kecerdasan dan perubahan perilaku. Asupan vitamin A  dan dan C yang cukup  pada penderita penyandang autis karena kadar Pb  yang bersifat Pro-aktif dapat dieliminasi dengan antioksidan. Tujuan; untuk mengetahui hubungan asupan vitamin A dan C dengan kadar timbal (Pb) pada rambut dan manifestasi klinik penyandang autis. Bahan dan Metode;  Penelitian ini bersifat observasional dengan rancangan penelitian cross sectional. Pengambilan sampel dilakukan secara purposive dengan jumlah sampel 63 orang dan analisis data menggunakan uji correlation pearson dan correlation rank spearmen. Hasil; tidak ada hubungan asupan vitamin A dengan kadar Pb pada rambut penyandang autis diperoleh nilai p  (0,394), ada hubungan asupan vitamin C dengan kadar Pb pada rambut penyandang autis diperoleh nilai p (0,004), tidak ada hubungan asupan vitamin A dengan manifestasi klinik penyandang  autis diperoleh nilai p (0,435), ada hubungan asupan vitamin C dengan manifestasi klinik penyandang autis diperoleh nilai p value adalah (0,002). Kesimpulan  Penelitian ini menunjukkan bahwa ada hubungan asupan vitamin C dengan kadar Timbal (Pb) dan manifestasi klinik penyandang autis dan tidak ada hubungan asupan vitamin A dengan kadar Timbal (Pb) dan manifestasi klinik penyandang autis.
Hubungan Lama Kepesertaan Prolanis dengan Tingkat Pengetahuan Gizi dan Kepatuhan Diet Pasien Diabetes Mellitus di Puskesmas Gilingan Surakarta Puspita, Fadia Ayu; Rakhma, Luluk Ria
Jurnal Dunia Gizi Vol 1, No 2 (2018): Edisi Desember
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v1i2.3076

Abstract

Program Pengelolaan Penyakit Kronis (Prolanis) adalah suatu sistem pelayanan kesehatan yang dilakukan dengan cara pendekatan proaktif yang pelaksanaanya melibatkan peserta, fasilitas kesehatan dan BPJS kesehatan untuk penderita penyakit kronis. Diabetes melitus merupakan penyakit kronis yang dalam penyembuhannya tidak dapat seratus persen sembuh tetapi dapat dikontrol. survei pendahuluan didapatkan data dari Puskesmas Gilingan terdapat 53,33% pasien Diabetes Melitus yang terdaftar sebagai peserta Prolanis. Tujuan: Tujuan dari penelitian adalah untuk mengetahui hubungan lama kepesertaan Prolanis dengan pengetahuan gizi dan tingkat kepatuhan diet pasien DM di Puskesmas Gilingan Surakarta. Metode: penelitian ini bersifat observasional melalui pendekatan cross sectional. Responden penelitian ini berjumlah 43 orang dengan cara pengambilan sampel menggunakan simple random sampling. Pengukuran lama kepesertaan menggunakan absensi kehadiran penyuluhan, pengukuran tingkat pengetahuan gizi menggunakan kuisioner, dan pengukuran kepatuhan diet menggunakan form recall 24 jam. Data dianalisis dengan uji Pearson Product Moment. Hasil: Rata-rata lama kepesertaan peserta prolanis tergolong aktif yaitu 65,10%, rata-rata tingkat pengetahuan gizi tergolong baik yaitu 83,0%, dan rata-rata kepatuhan diet pasien tergolong patuh yaitu 62,80%. Kesimpulan: Lama kepesertaan menjadi anggota prolanis memiliki hubungan kuat dalam kaitannya dengan pengetahuan gizi dan tingkat kepatuhan pasien diabetes mellitus.
Faktor Risiko Stunting pada Balita (Studi Perbedaan antara Dataran Rendah dan Dataran Tinggi) Satriani, Satriani; Yuniastuti, Ari
Jurnal Dunia Gizi Vol 3, No 1 (2020): Edisi Juni
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v3i1.4666

Abstract

Latar Belakang; Stunting  merupakan masalah gizi kronis, disebabkan rendahnya asupan gizi yang tidak sesuai kebutuhan dalam waktu yang lama. Prevalensi stunting balita tahun 2017 di Sulawesi Selatan (34%), Kabupaten Sinjai tahun 2017 (43,7%), dan 2018 (35,8%). Tujuan; untuk menganalisis perbedaan faktor risiko stunting balita di dataran rendah dan dataran tinggi.. Metode; Penelitian ini menggunakan desain case control. Teknik sampling yaitu Fixed Desease Sampling dan Stratified  Proportional Random Sampling. Populasi terdiri dari seluruh balita di Sinjai. Sampel penelitian berusia 9-59 bulan. Sampel terdiri dari 60 balita stunting dan 60 balita normal yang berada di daerah dataran rendah dan dataran tinggi. Instrumen menggunakan lembar kuisioner. Data dianalisis univariat, bivariat dengan chi square dan  multivariat dengan regresi logistik. Hasil; Hasil uji chi square menunjukkan faktor risiko stunting di dataran rendah adalah riwayat imunisasi dasar (p=0.00; OR=6.90) dan kejadian diare (p=0.001; OR=3.55), sedangkan di dataran tinggi adalah riwayat pemberian ASI eksklusif (p=0.02; OR=3.66). Hasil regresi logistik menunjukkan faktor yang paling berisiko dengan stunting di dataran rendah yaitu kejadian diare dan di dataran tinggi yaitu riwayat ASI eksklusif. Kesimpulan; Ada perbedaan faktor risiko stunting antara dataran rendah dan dataran tinggi. Perlu adanya edukasi terhadap rumah tangga agar menjaga sanitasi di dataran rendah dan memperhatikan pemberian ASI eksklusif terhadap anak di dataran tinggi.
Hubungan Asupan Protein, Vitamin C dan Asupan Vitamin D dengan Densitas Mineral Tulang (DMT) Pada Wanita Dewasa Muda di Kota Lubuk Pakam Amalia, Zuliana; Tarigan, Novriani; Manggabarani, Saskiyanto; Nababan, Agnes Sry Vera
Jurnal Dunia Gizi Vol 1, No 1 (2018): Edisi Juni
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v1i1.2914

Abstract

Latar Belakang; kekuatan tulang sangat dipengaruhi oleh kondisi densitas mineral tulang yang akan hilang seiring dengan pertambahan umur sehingga meyebabkan terjadinya osteoporosis.Tujuan; untuk mengetahui hubungan asupan protein, vitamin C dan vitamin D dengan densitas mineral tulang pada wanita dewasa muda di kota Lubuk Pakam.Bahan dan Metode;  Jenis penelitian adalah observasional dengan menggunakan rancangan studi cross sectional. Populasi dalam penelitian ini adalah seluruh wanita muda yang di undang dan datang ke kantor Camat dari 6 desa dan 7 kelurahan pada waktu yang ditentukan untuk melakukan pemeriksaan kepadatan tulang yaitu sebanyak 45 orang.Hasil; penelitian ini  menunjukkan bahwa ada hubungan kecukupupan protein dengan DMT memiliki hubungan p = 0,001, hubungan kecukupan vitamin C dengan DMT didapatkan tidak memiliki hubungan p = 0,127, hubungan kecukupan vitamin D dengan DMTdi dapatkan tidak memiliki hubungan  p = 0,121.Kesimpulan; protein memiliki fungsi mengatur dan membangun sel baru dalam tulang yang dapat mempertahankan kekuatan tulang dan mengganti sel yang rusak. Vitamin C dan D memiliki peran sebagai salah satu sebagai antioksidan dan pembantu dalam sintesis osteokalasin.
The Potential of Low Glycemic Index Meals as a Factor to Enhance Endurance and to Prevent of Injury in Athlete Fauzi, Ekha Rifki
Jurnal Dunia Gizi Vol 2, No 2 (2019): Edisi Desember
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v2i2.4559

Abstract

Background; Endurance is the ability of athlete can do some works to be efficiency and effective in long time where the athlete can feel without more exhausted. Objectives; this review is to describe the studies that showed evidence of LGI to improve endurance performance athlete where can neglect accident of injury. Method; this review used comparative review journal to emphasise for benefit in food of low index glycemic in athletes. Results; Some studies reveal the idea to highlight evidence that LGI meal will give more effect to reduce lactate acid in blood glucose where endurance athlete is more stable than HGI meal. Conclusion; This review also provide the information of benefic LGI meal for health athlete and propose program mechanism LGI meal for people.
Difference of Socio-Economic Characteristics based on Food Security Levels in Urban and Rural Poor Household in South Sulawesi Ashari, Chica Riska; Khomsan, Ali; Baliwati, Yayuk Farida
Jurnal Dunia Gizi Vol 2, No 1 (2019): Edisi Juni
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v2i1.4339

Abstract

Backgorund; Nutritional problems arise due to the problem of food security at the household level, namely the ability of households to obtain food for all household members. This reflects the lack of accessibility of households to obtain food, one of which is caused by poverty. Many factors can affect household food security. Aim; This study aims to analyze differences in socio-economic characteristics based on the level of food security of poor urban and rural households in South Sulawesi as measured by the HFIAS Method and the modified Maxwell Method. Method; This study used a cross sectional design. Sampling using purposive sampling with a sample size of 170 households. Data analysis performed was bivariate analysis with t-independent test and chi square test. Results; The results showed that the variables that had differences between food-security and food-insecurity household groups as measured by the HFIAS method were household size (p = 0,000), while variables that had differences between household groups were food-security and food-insecurity (0.029) and household size (p = 0.000). Conclusions; Household size variables have differences between food-security and food-insecurity household groups as measured by the HFIAS method and the modified Maxwell method. Household size is an important variable that affects the level of household food security.
The Effect of Oyster Mushrooms Flour Substitution to The Acceptance and Nutrient Content of Dried Noodles Rahmawati Rahmawati; Fitri Wahyuni; Niken Widyastuti Hariati
Jurnal Dunia Gizi Vol 1, No 2 (2018): Edisi Desember
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v1i2.3811

Abstract

Noodle product is a practical food, easy to process, and can be quickly served compared to rice, a type of noodle product that can compete in the market is dried noodles. One of the local foods that can be used as an addition in the manufacture of dried noodles is oyster mushrooms, besides having a good taste also has a high nutritional content such as protein, fiber and iron, but low in carbohydrates, fats and calories. Objectives; The purpose of this research was to determine the acceptability and nutrient content of dried noodles with subsititution of oyster mushroom flour. Material and Method; Randomized Block Design (RBD) was used in this experiment with six levels of treatment with a mixture of flour formula: oyster mushroom flour (in percent), namely: F1 (100: 0), F2 (90:10), F3 (80:20), F4 (70:30), F5 (60:40), F6 (50:50). The acceptability rated from organoleptic conducted on semi trained panelists were as many as 30 students and the levels of nutrtent content from the results of the laboratory test used the test proximat and spectrophotometry. Results; Based on organoleptic and results weighting values, the formula 4 had received higher panelists from other formula with a score of 60.3. Laboratory result showed protein 15.04 g, fat 7.27 g, 7.70 g water, ash 6.03 g, fiber 37.20 g, carbohydrates 17.54 g, and 0.34 mg of iron. Conclusion; The noodle product with proportion of wheat and oyster mushrooms flour has a good acceptability and higher nutrient content compared to commercial  dried noodles.
Relationship Knowledge, Nutrition Status, Dietery, Food Taboo With Breast Milk Production of Breastfeeding Mother Saskiyanto Manggabarani; Anto Jamma Hadi; Irfan Said; Selfi Bunga
Jurnal Dunia Gizi Vol 1, No 1 (2018): Edisi Juni
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v1i1.2902

Abstract

Breast milk is very important for a mother and her baby. The smooth production of breast milk given to the baby can have a positive impact on the baby's nutritional status. Objective; factors related to the smooth production of breast milk in breastfeeding mothers. This activity was held at Puskesmas Maradekaya Makassar City 2016. Materials and Methods; The type of research used was observational with Cross Sectional Study approach. The sample of this research is breastfeeding mother with purposive sampling sampling with amount of 97 breastfeeding mothers. Results; nutrition knowledge related with mothers breast milk production with p value (0.003), mother nutritional status is related with mothers breast milk production with p value (0,024), diet associated with mothers breast milk production with p value (0.013), food taboo related with mothers breast milk production with p value (0.001). Conclusion; knowledge of breast milk and nutrition, mother nutritional status, diet and food taboo related to the production of breast milk in breastfeeding mothers. It is expected that mothers increase knowledge about breastfeeding and nutrition in an active way, information provided through printed media (pamphlet) and listening from electronic media.
Correlation betwen Fiber Intake and Energy Adequacy Based on 7-Days food diary of primary school children age 8-12 years in Surakarta Ufairoh Maliha Shofwah; Afrianus Karo; Ari Murti Nindiyanti; Dian Nazikha Khusna; Niki Dwi Astuti; Setyaningrum Rahmawaty
Jurnal Dunia Gizi Vol 3, No 1 (2020): Edisi Juni
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v3i1.4654

Abstract

Background; The dietary fiber intake is an important part of childern’s diet and has a role in development of non-commuicable disease. The percentage of fiber intake based on the consumption of fruit and vegetables has been reported lack of children in Surakarta. Purposes; The aim of this research were to analyse the correlation between fiber intake and energy adequacy and to assess the contribution of food source containing fiber to energy intake of primary school children age 8-12 years old in Surakarta. Method; This type of this research was observational with a cross sectional approaches. One hundred and thirteen elementary school children age 8-12 years old in Surakarta were participated in this study which were recruited using multistage random sampling. The intakes data were analysed used Nutrisurvey fo Windows 2007 based on 7-days food diary filled by each child under her/his parent supervision. Dietary Allowance Intake for Indonesia called AKG 2013 was used as a refernce intake. Correlation test used Chi-Square. Result; Median fiber intake and energy adequacy of all children were 3.11 gram/day and 42% respectively.  There was no correlation between fiber and energy adequacy intake (p=0.05). Food source contributed fiber intake were white rice, processed flur products, and other vegetable food such as carrots, guava, and fermented soybean or tempeh. Conclusion; The low fiber intake in school age 8-12 years old in Surakarta was not correlated with their low energy adequacy.
Evaluasi Sensoris Coklat Batang dari Biji Kakao Rakyat dengan Kondisi Fermentasi dan Pengeringan yang Berbeda Yunda Maymanah Rahmadewi; Purnama Darmadji
Jurnal Dunia Gizi Vol 2, No 1 (2019): Edisi Juni
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v2i1.4404

Abstract

Pendahuluan: Evaluasi sensoris dilakukan pada cokelat batang yang terbuat dari biji kakao yang tidak difermentasi dan difermentasi, yang dikeringkan dengan penjemuran dan pengering mekanis. Penjemuran membantu perkembangan rasa dan proses pencoklatan serta penurunan karakteristik sepat, pahit, dan keasaman dari coklat batang yang dihasilkan. Tujuan: untuk mengetahui pengaruh penjemuran dan pengeringan mekanis terhadap karakteristik sensoris coklat batang dari biji kakao non fermentasi dan fermentasi yang berasal dari petani kakao rakyat daerah Yogyakarta, khususnya Dusun Pagerharjo, Kecamatan Samigaluh, Kabupaten Kulon Progo. Metode: Penelitian ini merupakan penelitian eksperimental dengan Rancangan Acak Lengkap (RAL) yang dilakukan pada tahun 2011 di Laboratorium Rekayasa Pangan Pengolahan dan Laboratorium Uji Sensoris Teknologi Pertanian UGM. Bahan utama yang digunakan dalam penelitian ini adalah biji kakao rakyat segar dan yang telah difermentasi selama 5 hari yang diperoleh dari petani kakao rakyat. Pengeringan biji kakao menggunakan metode penjemuran dan pengering mekanis berupa cabinet dryer. Biji kakao kering selanjutnya diolah menjadi coklat batang. Coklat batang yang dihasilkan dianalisis secara sensoris meliputi evaluasi rasa sepat, pahit, dan asam serta penerimaan keseluruhan. Hasil: Proses fermentasi dan pengeringan dapat menurunkan rasa pahit, rasa sepat, rasa asam dari coklat batang yang dihasilkan. Kesimpulan: Coklat batang yang dibuat dari biji kakao kering fermentasi lebih diterima dan disukai panelis dibandingkan dengan coklat batang dari biji kakao kering non fermentasi. 

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