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Contact Name
AMALIA RAHMAH
Contact Email
ghidzamediajournal@gmail.com
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+6282336431771
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ghidzamediajournal@gmail.com
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Jl. Proklamasi No 54 Gresik, 611111 Fakultas Kesehatan
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Kab. gresik,
Jawa timur
INDONESIA
GHIDZA MEDIA JURNAL
Published by Universitas Muhammadiyah Gresik
ISSN : 27158934     EISSN : 27165108     DOI : 10.30587/ghidzamediajurnal.v3i1
Core Subject : Health, Science,
Earth & Planetary Sciences Immunology & microbiology Medicine & Pharmacology
Ghidza Media Journal adalah jurnal ilmiah yang memfasilitasi publikasi dari disiplin ilmu gizi. Ghidza Media Journal diterbitkan oleh Program Studi Gizi, Fakultas Kesehatan, Universitas Muhammadiyah Gresik. Artikel-artikel yang dipublikasikan di Ghidza Media Journal meliputi hasil-hasil penelitian ilmiah di bidang gizi klinik dan dietetik, gizi masyarakat, gizi olahraga, gizi institusi, dan ilmu pangan terkait gizi. Artikel yang dimuat di Ghidza Media Journal adalah artikel yang telah melalui proses penelaahan oleh Mitra Bestari. Keputusan diterima atau tidaknya suatu artikel di jurnal ini menjadi hak dari Dewan Penyunting berdasarkan rekomendasi dari Mitra Bestari.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 5 Documents
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Search results for , issue "Vol 2 No 2 (2021): Ghidza" : 5 Documents clear
Analysis of Nutrition Knowledge, Food Pattern, Nutritional Status And Physical Fitness of Football Soccer Sports In Duduksampeyan Sub-District, Gresik District Mufidatul Maziyah
Ghidza Media Jurnal Vol 2 No 2 (2021): Ghidza
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v2i2.3088

Abstract

This study is aimed to analyze the provision of nutrition education on nutrition knowledge, food pattern, nutritional status and physical fitness to soccer players in the Duduksampeyan Sub-District, Gresik District. This research is pre-experiment with the one group pretest-posttest design approach. Sampling with a total sampling technique of 68 male respondents who met the inclusion criteria. Education is carried out in one meeting. Data collection with questionnaires and measurements before and after education. Analysis of the differences before and after treatment was carried out using the Wilcoxon test and paired t-test. There were differences in the mean knowledge of nutrition before and after education is given, but there were no differences in food pattern, nutritional status, and physical fitness before and after education is given.
PENGARUH PROPORSI TEPUNG UBI KUNING, MOCAF, TEPUNG KACANG KEDELAI TERHADAP GIZI MAKRO, SERAT, DAN NILAI SENSORI SNACK BAR Ayu - Qoriah
Ghidza Media Jurnal Vol 2 No 2 (2021): Ghidza
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v2i2.3083

Abstract

Yellow yam flour, mocaf and soybean flour are sources of complex carbohydrates with high fiber. The purpose of this study was to determine the effect of the proportions of yellow yam flour, mocaf, and soybean flour on the levels of macronutrients, crude fiber, and sensory snack bar products. The research method used an experimental design with a completely randomized design consisting of 1 control formula (F0) and 3 treatment formulas (F1, F2, and F3). The research data were analyzed using the ANOVA test and Duncan's further test. The organoleptic test used consumer panelists with 30 panelists whose results were analyzed using the Kruskal Wallis test. The results of the chemical test of macronutrients and crude fiber content were different from the P-value sig. < 0.05. The protein content of code F0, F1, F2 and F3 is 5.40 g; 7.98 g; 8.35 g; 8.60 g. The fat content is 14.91 g; 15.36 g; 15.97 g; 16.12 g, the carbohydrate content is 54.05 g; 52.89 g; 52.80 g; 52.50 g, the crude fiber content is 1.24 g; 3.77 g; 4.19 g; 4.61 g. Even though, the results of the hedonic test for each formulation (F0, F1, F2 and F3) for the color and taste parameters there are differences with the asym sig value of the parameter being 0.00. Though, the aroma and texture parameters there is no difference with the asymp value. Sig 0.12 and 0.09. The most preferred mean rank on the snack bar is the formula F0 (74.61), the preferred treatment formula is F3 (58.65).
FAKTOR RESIKO WANITA OBESITAS PADA STATUS SOSIAL EKONOMI MENENGAH KE BAWAH Dwi Novri Supriatiningrum
Ghidza Media Jurnal Vol 2 No 2 (2021): Ghidza
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v2i2.3078

Abstract

The prevalence of obesity is higher in women than in men. Based on the 2018 Riskesdas, the prevalence of obesity in women is 29.8% compared to men’s 14.7%. Obesity occurs due to many factors, mainly due to imbalance of energy or food intake with energy expenditure. This research is to determine LDL cholesterol, HDL, triglyceride, and body fat composition. The research design used in this study is a cross-sectional study design that aims to analyze obesity levels of LDL cholesterol, HDL, triglycerides, and fat composition with obesity. The mean fasting blood sugar level is 1.12 ± 0.33 mg / dl, mean blood sugar 2 hours PP 1.24 ± 0.44 mg / dl, the average HDL cholesterol level is 1.71 ± 0.47 mg / dl, the average LDL cholesterol level 1.53 ± 0.51 mg / dl, mean triglyceride cholesterol level 1.88 ± 0.49 mg / dl, mean blood pressure 1.59 ± 0.88 mmHg and mean fat composition 4.82 ± 0, 39% BB. Twenty-four percent of obese women have blood sugar levels above normal values. Fifty-three percent of obese women have LDL cholesterol levels above normal values. Six percent of obese women have high cholesterol levels. Each six percent of obese women have stage 1 hypertension and stage 2 hypertension. Eighty-two percent of obese women have a fat composition in the very risk category.
HAZARD ANALYSIS CRITICAL CONTROL POINT PADA PRODUKSI PERKEDEL DAGING DI INSTALASI GIZI RUMAH SAKIT MUHAMMADIYAH LAMONGAN Widya Endirasari; Ponco Ali Yuswanti; Dwi Novri Supriatiningrum
Ghidza Media Jurnal Vol 2 No 2 (2021): Ghidza
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v2i2.3079

Abstract

HACCP (Hazard Analysis Critical Control Point) was quality assurance system used in supervision in hospital nutrition services. The application of HACCP at Muhammadiyah Hospital Lamongan in production at the nutrition installation was carried out to anticipate hazards and identify control points by paying attention to preventive measures rather than control in testing meat perkedel products. The research design used in this study is descriptive analytic which aims to determine the application of HACCP to the production of meat perkedel in the nutrition installation of Muhammadiyah Hospital Lamongan. Some of the HACCP implementations are not appropriate, namely the HACCP team, the requirements of the HACCP team members, quality control tasks, and APD forms. The implementation of HACCP had been in accordance with the schedule of HACCP verification on patient food processing and control devices at the nutrition installation of Muhammadiyah Hospital Lamongan.
PENINGKATAN PENGETAHUAN GIZI DAN PENDAMPINGAN BALITA BAWAH GARIS MERAH (BGM) DAN STUNTING DI WILAYAH KERJA PUSKESMAS BALONGPANGGANG KABUPATEN GRESIK Mas'udatus Saniyah; Titik Asmaiyah; Dwi Faqihatus Syarifah Has
Ghidza Media Jurnal Vol 2 No 2 (2021): Ghidza
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v2i2.3099

Abstract

Toddlers with body weight under the red line (BGM) and stunting indicate malnutrition. The purpose of this study is to assist toddlers who are malnourished and stunted by means of education and nutrition counseling. This research method is a cross sectional and experimental study. The research was conducted in two stages, namely the collection of basic data and then intervention according to the causes of the problems found. Total of 21 BGM and stunting toddlers were assigned as research subjects. Sampling was done by non-probability sampling method. The results showed that after carrying out nutritional education, the knowledge of mothers under five increased and was more familiar with innovations in nutrient-dense food products. The results of nutritional counseling monitoring related to weight and height showed a significant increase (p<0.05), while monitoring food intake showed an insignificant value (p>0.05). So it can be concluded that educational and counseling interventions can potentially overcome the problem of under-fives with malnutrition and stunting.

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