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Nutrisia

JNUTRI
Website

Published by Poltekkes Kemenkes Yogyakarta

ISSN : 1693945X EISSN : 26147165 DOI : 10.29238/JNUTRI

Core Subject : Health, Education,

Education Medicine & Pharmacology Public Health Other

Nutrisia provides a forum for publishing the novel research and knowledge related to nutrition. This journal encompasses original research articles, review articles, and case study, including: Clinical Nutrition Community Nutrition Food Service Food Technology

Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)

Articles 122 Documents

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Tinjauan Keamanan Pangan Makanan Gorengan Berdasarkan Cemaran Kimia yang Dijual di Sepanjang Jalan Kaliurang Sleman Yogyakarta Ristu Nuryani; Elza Ismail; Tjarono Sari
JURNAL NUTRISIA Vol 19 No 2 (2017): Vol 19 No 2 (2017): September 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background : Food is a basic need for human growth, maintenance, health improvement. Safe food is free from biology and chemistry impurities, and other substances that are harmful for human health such as heavy metal contamination of lead (Pb) and zinc (Zn). Lead found at vehicle exhaust fumes and water can be a poison that damages the central nervous system. Although zinc is needed for the body, zinc can be toxic if it is over consumed. Zinc can be found in cooking utensils, water, and air. Foods sold on the roadside have great risksof impurities exposition of Pb and Zn, one of them is fried foods that are highly preferred by people. Objective : To find out the food safety of fried foods that are sold along Kaliurang street, Sleman, Yogyakarta based on chemical impurities of Pb and Zn Method.: This research was a descriptive observational with cross sectional study design. The data obtained were analyzed descriptively. The sample consists of 9 fried foods (it was known as tahuisi, fried tofu filled with vegetables) which were cooked on the street and exposed to 2 hours. The samples were raw tofu and fried tofu. This research was conducted at Health Laboratory Hall Yogyakarta quantitatively with AAS method. Results :100% of samples containing lead level between 0.1 to 0.6 mg/kg and zinc levels 12 to 15 mg/kg. The lead level of 77,7% of the sample ≥ the maximum level to consume, with 22.2% sample ≤ the maximum level to consume, that is 0.25 mg/kg. The lead level was increased from raw to fried tofu to after-2-hour-exposed tofu. The level of zinc in 100% of samples ≤ tolerable upper intake level (40 mg/kg).The difference of the zinc level in raw, fried, after a 2-hour exposed tofuwas caused by the use of water, the frying pan, and the condition of the contaminated air. Conclusion : The food safety of fried foods based on the lead impurities was 22.2% of the samples was safe to consume and 77,2% of the sample was not safe to consume, while based on the impurities of zinc, 100% of the sample was safe to consume. Keywords. Fried food, food safety, lead (Pb) level, zinc (Zn) level.

Hubungan Tingkat Kepuasan Pasien Terdapat Pelayanan Gizi dengan Sisa Makanan Pasien VIP di Rumah Sakit Panti Rapih Yogyakarta Bernadeth Dwi Wahyunani; Joko Susilo; Lastmi Wayansari
JURNAL NUTRISIA Vol 19 No 2 (2017): Vol 19 No 2 (2017): September 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29238/jnutri.v19i2.23

Background: The success of food service at hospitals could be viewed from patient’s satisfaction. Assessing patient’s satisfaction is one effective, less costly and easy way in maintaining the quality of hospital services. Another indicator of hospital food service quality is the plate waste. The large amount of the plate wasteshows patient’s inadequate nutrient intake and economically speaking it shows waste of resources. Objective: The objective of the research was to gain insight into patient’s level of satisfaction, patient’s plate wasteand the correlation betweenpatient’s level of satisfaction toward food service with the plate waste at the VIP ward at PantiRapih Hospital, Yogyakarta. Method: The research was ananalytical cross-sectional one whose respondents were hospitalized patients in VIP ward and were administered a regular diet (n=50). The data of the plate waste was obtained using visual estimation method by a-6 point scale as developed by Comstock. Patient’s satisfaction toward the food services included taste of food, menu variation, cleanliness and perfection on cutlery, tardiness, staff’s appearance and nutrient education. The data was analyzed using chi-square test. Results: 62% of the respondents were female with the average age of 35. 65% of the respondents had good average ofplate waste. The average plate waste was 24.62%. Breakfast had the highest average of plate waste. It was 31.42%. The type of food with the highest average of plate waste was staple food. It was 35.62%. Patient’s level of satisfaction toward food service was 56%. Conclusion: The statistical analysis using chi-square test did not show any correlation between patient’s level of satisfaction toward food service with patient’splate waste at the VIP ward of PantiRapih Hospital, Yogyakarta. Keywords: plate waste, patient’s satisfaction, Comstock’s visual estimation method, regular diet

Kepatuhan diet dan aktivitas fisik dengan kadar gula darah pada pasien diabetes melitus rawat jalan di RS Harum Sisma Medika Jakarta Timur Anisa Noviani; Adhila Fayasari
JURNAL NUTRISIA Vol 20 No 2 (2018): Vol 20 No 2 (2018): September 2018
Publisher : Poltekkes Kemenkes Yogyakarta

Latar belakang : Menurut data WHO jumlah penderita Diabetes Mellitus di Indonesia merupakan urutan ke-4 di dunia tahun 2016. Beberapa faktor yang dapat mempengaruhi kadar gula darah diantaranya kepatuhan terapi diet, kepatuhan minum obat, aktivitas fisik, stres, pengetahuan. Tujuan : Untuk menganalisis hubungan kepatuhan diet dan aktivitas fisik dengan kadar gula darah pada pasien diabetes melitus rawat jalan di RS Harum Sisma Medika. Metode : Desain penelitian adalah cross sectional pada 55 pasien rawat jalan diabetes melitus tipe 2. Instrumen penelitian berupa kuesioner karakteristik, kepatuhan diet DM, aktivitas fisik, dan kadar gula darah puasa. Data dianalisis dengan Kendall’s Tau B Correlation. Hasil: Kontrol gula darah yang buruk ditemukan sebesar 69,1 %, dan ketidakpatuhan diet sebesar 16,4%. Responden yang memiliki kadar gula darah tidak terkontrol sebanyak 38 (69,1%) dan kadar gula darah terkontrol sebanyak 17 (30,9%). Gambaran kepatuhan diet sebanyak 46 (83,6%) responden patuh terhadap diet dan 9 (16,4%) tidak patuh diet. Kepatuhan diet berpengaruh secara signifikan dengan kadar gula darah (p < 0,05; r 0,296) dengan nilai r 0,296. Aktivitas fisik berpengaruh secara signifikan dengan kadar gula darah (p < 0,05; r -0.351). Kesimpulan : Ada hubungan antara kepatuhan diet dan aktivitas fisik dengan kadar gula darah.

Perbedaan Metode Three Compartement Sink dengan Air Panas dan Larutan Klorin terhadap Angka Kuman Alat Makan di RSU Queen Latifa Rifatun Hasanah; Setyowati Setyowati; Noor Tifauzah
JURNAL NUTRISIA Vol 19 No 2 (2017): Vol 19 No 2 (2017): September 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background:One of the efforts in preventing congenital food disease is by washing the cutlery perfectly. The cutlery used by patients with infectious diseases should be noted more, because it has a risk in disease transmission through cutlery. The process of washing the cutlery for infected patients in Queen Latifa Hospital use three compartement sink method with hot water, while the three compartement sink method with clorine solvent has never been tested. Purpose: Research was to determine the difference in the number of germs in the tool was washed using three compartement sink method with hot water and with clorine solvent. Method:Types of research is experiment with rancangan percobaan acak kelompok (RAK). The object of this research is 4 plates and 4 bowls. The number of experimental units in this research were 2 treatments x 2 cutlery x 2 checks x 2 reapetitions = 16 experimental units. The analysis used independent t-test with 95% confidence level. Result :The average number of germs in the cutlery washed using the three compartment sink method with hot water was 1 x 101 cfu / cm2, whereas with chlorine solvent is 0.2 cfu / cm2. Independent test t-test shows p = 0.049 which means the hypothesis is accepted. onclusion : There are differences in the number of germs in the washing cutlery using the three compartment sink method with hot water and with chlorine solvent. Keywords: number of germs, cutlery, three compartment sink

Penggunaan Standar Bumbu Masakan Lauk Hewani dan Nabati di RSUD Panembahan Senopati Bantul Yogyakarta Kukuh Probo Sukmawati; Setyowati Setyowati; Th Ninuk Sri Hartini
JURNAL NUTRISIA Vol 19 No 2 (2017): Vol 19 No 2 (2017): September 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background: Using of herbs and spices greatly affect the taste of foods, although the ingredients used are the same, different formulations of herbs will produce different flavors. Standardized seasonings are needed to produce a relatively similar food taste. Objective: The research aims to determine the use of herbs in animal and plant proteins. Method: This research was an observational research with cross sectional approach at PanembahanSenopati Hospital Bantul. The objects of this research were standardized seasonings inanimal and plant proteinsin the menu cycle of 10 days in Juny 2015. The data were analyzed descriptively and presented in tabular form and textural. Result: Standardized Seasonings in animal protein were B for satay and C for semur. Standardized seasonings in plant protein were B for bali, terik, rujak and D for bacem. The percentage of the use of seasoning than standardized seasoning for satay (148,7%), bali (130,3%), rujak(372%),for semur, terik and bacem the conformity are not not known because the standardized seasonings unwritten. The conformity of ingredient herbskind for satay (66,7%), semur (100%), bali (54,5%), rujak (50%), bacem (100%) and terik (100%). Conclusion:The conformity of herbs weight foranimal protein (124,3%) and plant protein (175,5%). The conformity of ingredient herbskind for animal protein (83,3%) and plant protein (76,1%). Standardized seasonings used were B, C and D. Keywords: standardized seasonings, animal protein, plant protein

Modifikasi Resep Brownis Untuk Makanan Selingan Penderita Diabetes Mellitus Setyowati Setyowati
JURNAL NUTRISIA Vol 19 No 2 (2017): Vol 19 No 2 (2017): September 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background: The nutritional therapy management of diabetes mellitus patient lies in the proper diet and food selection arrangement. There is an eating recomendation (3 times for main food and 3 times of snackfood) that needed to be noted. One of the snack food that been allowed is brownie, as baked product and cake category. Modification on brownie recipe are needed to improve quality of the food. Objective: To understand a brownie recipe as snack food for diabetes mellitus patient based on physical quality, organoleptic quality, nutritional value and fiber content. Methods: The type of this research is an artificial experiment. The variables were modified brownie recipes; physical quality; organoleptic quality to colour, flavor, aroma, and texture; nutritional value, and fiber content. The subject of the study are 36 people with diabetes and 17 expert panelists. The object of this research is 3 kinds of brownie (red bean brownie, green bean brownie and peanut brownie). This research is conducted at Poltekkes Kemenkes Yogyakarta and Prolanis Organization in Puskemas Gamping 1 area, Sleman, Yogyakarta on February-September 2016. The data analysis of this research is done descriptively and analytically. Results: There is 3 brownie as modification results (green bean brownie, red bean brownie and peanut brownie). Those brownie have physical traits such as darker brown in colour, little bit sweet, have nutty flour aroma and little bit soft as a texture. Based on organoleptic quality, peanut brownie is the most preferred brownie. Based on analysis of chemical nutrition and fiber. Brownies tahat qualify the diet of people with diabetes mellitus is peanut brownie. Peanut brownie also been accepted by diabetes mellitus patient. Conclusion: Peanut brownie as modification results choosen as snack food alternatives for diabetes mellitus patient. Key words: Recipe, Brownie, Diabetes Mellitus

Tinjauan Angka Kuman dan Sifat Fisik pada Produk Gudeg Wijilan Yogyakarta Titis Sintya Abela; Supartuti Supartuti; Noor Tifauzah
JURNAL NUTRISIA Vol 19 No 2 (2017): Vol 19 No 2 (2017): September 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background: Yogyakarta is a city that being famous because of gudeg so people call it the city of Gudeg. There is one street in Yogyakarta, which becomes the center of gudeg, namely Wijilan street. Gudeg in Wijilan is close to the main road so it has great possibility to microorganism contamination. Because of that, a research on number of germs in gudeg Wijilan needs to be conducted. Objectives: This research aims to know the food safety level based on the number of germs in gudeg Wijilan, Yogyakarta. Methods: This research was a survey research with cross sectional design. The study was descriptive which describes the safety of gudeg by doing a test on number of germs, physical observation, and observation on condition and sales practice. This research was located in Wijilan street, Yogyakarta. Result: The results showed that the condition and sales practices of gudeg was not hygienic. Physical properties of color, smell, taste and texture of gudeg from 3 gudeg home industries showed differences but it was still safe to consume. The number of germs that was still below the microorganism impurities level came from all gudeg home industries, tofu B and C, young jackfruit vegetable B. The number of germs that was above the microorganism impurities level was found in krecek, chicken and duck egg in all gudeg resturant, young jackfruit vegetable A and C as well as tofu A. Conclusion: Based on the number of germs, it can be concluded that tofu A, young Jackfruit vegetable A, young jackfruit vegetable C, all krecek, all chicken, and all duck eggs are not safe to consume, while from the physical properties of gudeg, all of them were still safe to consume. Keywords: number of germs, physical properties, gudeg

Hubungan Asupan Protein dengan Kadar Ureum dan Kreatinin pada Pasien Gagal Ginjal Kronik yang Sedang Menjalani Hemodialisa di Unit Hemodialisa RS PKU Muhammadiyah Yogyakarta Irma Ibrahim; Isti Suryani; Elza Ismail
JURNAL NUTRISIA Vol 19 No 1 (2017): Vol 19 No 1 (2017): Maret 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background: Chronic Kidney Disease (CKD) is complication of progressive kidney disease. Kidney will lose its function to control volume and body fluids. Patient CKD will be at terminal illness in various term from 2-3 months until 30-40 years. Hemodialysis is needed for CKD stadium terminal when kidney is unable to excrete waste of metabolism, control electrolyte and fluids balance, and secrete hormone. This condition will lead cumulative Nitrogen as waste product of metabolism. Objective: To determine relation between protein intake with ureum and creatinine concentration on CKD patient with hemodialysis at Hemodialysis Unit in PKU Muhammadiyah Yogyakarta Hospital. Methods: This is a descriptive analytic research using cross sectional research design. It was held on August 2016 at PKU Muhammadiyah Yogyakarta Hospital. Population is all CKD patients with Hemodialysis. Subject is chosen by inclusion criteria: want to join research and has 30-60 years old. Results: There is no significant correlation both protein intake with ureum concentration p=0.438 and protein intake with creatinin concentration p=0.205 based on Rank Spearman test. Conclusion: There is no significant correlation both protein intake with ureum concentration, and protein intake with creatinin concentration on patients with CKD at Hemodialysis Unit in PKU Muhammadiyah Yogyakarta Hospital. Keywords: Protein intake, Ureum, Creatinin

Asupan energi, zat gizi makro, dan zat gizi mikro pada pasien hemodialisis di RSUD Panembahan Senopati Bantul Ari Tri Astuti; Septriana Septriana
JURNAL NUTRISIA Vol 20 No 2 (2018): Vol 20 No 2 (2018): September 2018
Publisher : Poltekkes Kemenkes Yogyakarta

Latar belakang: Pasien Penyakit Ginjal Kronik (PGK) yang menjalani hemodialis memerlukan monitoring dan evaluasi asupan makan secara rutin. Rendahnya monitoring dan evaluasi pada asupan dapat berpengaruh pada status gizi dan kualitas hidup pasien. Tujuan: Mengetahui gambaran asupan energi, zat gizi makro, dan zat gizi mikro pada pasien hemodialisis di RSUD Panembahan Senopati Bantul. Metode: Penelitian ini merupakan penelitian deskriptif yang dilakukan di Unit Hemodialisis RSUD Panembahan Senopati Bantul. Pemilihan subjek penelitian menggunakan purposive sampling (n=30). Data asupan diambil dengan food recall 24 jam selama 3 hari. Hasil : Rerata asupan pada responden adalah : energi 1149,34±401,09 kcal (23,15±7,39 kcal/kgBB/hari); karbohidrat 143,55±43,46 g, protein 39,38±16,53 g (0,79±0,32 g/kgBB/hari); dan lemak 49,01±26,82 g. Rerata asupan vitamin B1 adalah 0,38±0,14 mg; vitamin B2 0,49±0,24 mg; vitamin B6 0,64±0,25 mg; asam folat 0,68±0,94 mg; vitamin C 24,08±21,01 mg; dan vitamin A 397,31±536,14 μg. Rerata asupan natrium natrium 22,45±220,23 mg; kalium 1714,01±1153,91 mg ( 36,64±27,40 mg/kgBB/hari); kalsium 301,13±173,23 mg; dan fosfor 544,94±193,08 mg. Kesimpulan : Rerata asupan energi, zat gizi makro, dan vitamin pada pasien hemodialis di RSUD Panembahan Senopati Bantul masih kurang dari rekomendasi, sedangkan asupan natrium, kalsium, dan fosfor sesuai dengan rekomendasi Perhimpunan Nefrologi Indonesia.

Pengaruh Pemberian Air Minum plus Buah terhadap Berat Badan dan Persen Lemak Tubuh pada Wanita Dewasa Overweight Merlina Winda Septianti; Yuniarti Yuniarti; Sri Noor Mintarsih
JURNAL NUTRISIA Vol 22 No 2 (2020): September (2020)
Publisher : Poltekkes Kemenkes Yogyakarta

Latar Belakang : Hasil Riset Kesehatan Dasar Tahun 2018 prevalensi penduduk dewasa overweight di Indonesia 13,6%. Tujuan : Mengetahui pengaruh pemberian air minum plus buah terhadap berat badan dan persen lemak tubuh pada wanita dewasa overweight. Metode : Penelitian dilakukan di Kelurahan Madureso Temanggung pada bulan April-Mei 2018 dengan populasi penelitian yaitu wanita dewasa usia 20-50 tahun overweight. Penelitan ini termasuk jenis penelitian True Experiment dengan rancangan penelitian Pretest-Posttest Control Group Design. Analisis data menggunakan uji ANOVA Reapeted Measure. Hasil : Hasil uji menunjukkan setelah pemberian air minum dan buah pada kelompok perlakuan terdapat perubahan terhadap berat badan dengan p=0,905. Pada pengukuran persen lemak tubuh berpengaruh signifikan dengan p=0,023 dan asupan zat gizi tidak signifikan pada hasil pengukuran. Kesimpulan : Pemberian air minum plus buah berpengaruh terhadap persen lemak tubuh, namun tidak pada berat badan walaupun mengalami penurunan sebesar 1 kg.

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Almira Sitasari

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Jurusan Gizi Poltekkes Kemenkes Yogyakarta, Jalan Titi Bumi No.3, Banyuraden Yogyakarta

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Kota yogyakarta,

Daerah istimewa yogyakarta

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Almira Sitasari

Contact Email almira.sita@poltekkesjogja.ac.id

Phone +6287738977846

Journal Mail Official j.nutrisia@gmail.com

Editorial Address Jurusan Gizi Poltekkes Kemenkes Yogyakarta, Jalan Titi Bumi No.3, Banyuraden Yogyakarta

Location Kota yogyakarta, Daerah istimewa yogyakarta INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Almira Sitasari

Contact Email
almira.sita@poltekkesjogja.ac.id

Phone
+6287738977846

Journal Mail Official
j.nutrisia@gmail.com

Editorial Address
Jurusan Gizi Poltekkes Kemenkes Yogyakarta, Jalan Titi Bumi No.3, Banyuraden Yogyakarta

Location
Kota yogyakarta,

Daerah istimewa yogyakarta

INDONESIA