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Milliyantri Elvandari
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HS.Ronggo Waluyo, Puseurjaya, Kec. Telukjambe Timur, Kab. Karawang, Jawa Barat, 41361.
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INDONESIA
Jurnal Gizi dan Kuliner
Published by Universitas Singaperbangsa Karawang
ISSN : -     EISSN : 27221903     DOI : https://doi.org/10.35706/giziku.v3i1
Core Subject : Health, Science, Social,
Biochemistry, Genetics & Molecular Biology Health Professions Medicine & Pharmacology Public Health Social Sciences
Jurnal Gizi dan Kuliner (GIZIKU) merupakan jurnal ilmiah nasional yang memuat artikel penelitian (research article) di bidang gizi masyarakat, Gizi klinik, gizi industry dan pengembamngan bidang kuliner. Jurnal Gizi dan Kuliner (GIZIKU) diterbitkan enam bulan sekali . Jurnal Gizi dan Kuliner(GIZIKU) diterbitkan oleh Prodi S1 Gizi, Universitas Singaperbangsa, Karawang . Oleh karena itu, GIZIKU juga terus mengundang para penulis untuk menyumbangkan artikel, terutama yang merupakan hasil-hasil penelitian kontemporer di bidang gizi dan kuliner
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 45 Documents
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Faktor Status Gizi Lebih Pada SiswaI di Madrasasah Ibtidaiyah Negeri 2 Johar Baru, Jakarta Pusat Nur Rahmani; Gusti Kumala Dewi
Jurnal Gizi dan Kuliner Vol 4 No 1 (2023): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v4i1.9665

Abstract

Overnutrition status is one indicator that describes a person’s nutritional needs being met. Data related to obesity from the Ministry of Health of the Republic of Indonesia (2018), at the age of 5-12 years is still high, and with the highest prevalence in DKI Jakarta. This study aims to identify factors that can affect the nutritional status of students at MIN 2 Johar Baru. The research was carried out using a cross-sectional design, and purposive sampling technique involving 49 students in grades IV, V, and VI in July 2021. The data was obtained using an online questionnaire which was filled in by the respondents themselves. Statistical analysis using chi-square test. The results showed that as many as 48,1% of respondents experienced more nutritional status. Bivariate results using the chi-square test found a significant relationship between gender on overweight status (p = 0,000). There was no significant relationship between age (p = 0,978), last education of parents (father) (p = 547), last education of parents (mother) (p = 0,174), physical activity (p = 0,903), watching television (TV) (p = 0,303), and consumption of fast food (p = 0,846) on overweight status. Keywords: Nutritional Status, Physical Activity, Consumption of Fast Food
Literatur Rivew Pengaruh Konseling Gizi Terhadap Kepatuhan Diet Pasien Diabetes Mellitus Tipe-2 Sakhwa Agustin; Ratih Kurniasari
Jurnal Gizi dan Kuliner Vol 4 No 1 (2023): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v4i1.9666

Abstract

The 2017 International Diabetes Federation shows that as many as 10.3 million people in Indonesia suffer from diabetes and are ranked 6th in the world with the largest number of diabetics (RI Ministry of Health, 2018). Based on the 2018 Riskesdas, the prevalence of diabetes increased to 8.5% from 6.9%. Diabetes mellitus is a metabolic degenerative disease caused by the pancreas being unable to produce enough insulin. The most common type of diabetes mellitus is type-2 diabetes mellitus. The provision of nutritional counseling is very important because it is a disease related to lifestyle. The purpose of nutritional counseling is to change attitudes and behavior so that they are in accordance with the goals of diet management. Patient compliance with what is given during counseling will affect success in undergoing diet management. This research aimed To determine the effect of nutritional counseling on dietary adherence in type-2 diabetes mellitus patients. Method: Using the literature review method by comparing several literature materials. The result showed that nutrition counseling affects dietary adherence in type-2 diabetes mellitus patients. Nutritional counseling with the principle of regulating the type of food, the number of calories and the meal schedule can affect dietary adherence in type-2 diabetes mellitus patients. Keywords: Nutrition counseling, Dietary compliance, Diabetes Mellitus
Asupan Energi, Lemak, Beban Glikemik, Indeks Massa Tubuh Dengan Persen Lemak Visceral Anugrah Novianti; Mertien Sa’Pang; Diva Cynthia Putri
Jurnal Gizi dan Kuliner Vol 4 No 1 (2023): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v4i1.9667

Abstract

Central obesity is a condition of excess abdominal fat (central fat) which occurs due to lack of physical activity and an unbalanced diet so that more fat accumulation occurs in the abdomen (Visceral Fat). Central obesity also increases the risk of degenerative disease causing a reduced response of pancreatic beta cells to increased blood glucose. To determine the relationship between Energy Intake, Fat, Glycemic Load, Body Mass Index (BMI), and Percent of Visceral Fat in Type 2 Diabetes Mellitus Patients at Kebon Jeruk Public Health Center. This study used a cross-sectional design and a descriptive correlation study. The sample is about 62 respondents.Data collection techniques used a 2 x 24-hour food recall questionnaire, BIA (Bioelectrical Impedance Analysis), glucometer, food photo books, and the Nutrisurvey application. Correlation tests showed that there are corre Energy Intake (p = 0.014), Fat Intake (p = 0.013), BMI (p = 0.006), and Glycemic Load (p = 0.035). Energy intake, fat intake, glycemic load, and BMI have a significant relationship with visceral fat percentages in type 2 DM patients. Keywords: Central Obesity, Energy, and Glycemic Load
Gambaran Asupan Gizi Dan Aktivitas Fisik Pada Pekerja Kantoran Overweight Di Karawang Anggun Agustaria Elkana; Sabrina Sabrina; Anggun Dwi Sulistiani; Syarafina Sabila
Jurnal Gizi dan Kuliner Vol 4 No 1 (2023): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v4i1.9668

Abstract

Overweight is excess body weight including muscle, bone, fat, and water. a higher incidence of overweight may lead to another epidemic such as obesity. Intake of incoming and outgoing energy must be balanced because it can cause non-communicable diseases such as the risk of cardiovascular disease, type 2 diabetes mellitus, to disorders of the musculoskeletal system. This study aimed to describe nutritional intake and physical activity in office workers in Karawang. This study involved 3 office workers, 2 women, and 1 man. The data collected is primary data consistingof interview results and food recall 1 x 24 hours. Based on the results of this study, it can be concluded that eating patterns are related to the occurrence of being overweight. The average respondent has a bad diet. Thus, a poor diet will have an impact on increasing body mass index (overweight), where food intake is not sufficient to meet the needs of women of childbearing age and are at risk of experiencing other disorders or diseases caused by excess nutrition. Conversely, intake that is less than the body's needs can cause the body to become thin and susceptible to disease. So a good diet (nutritional intake) is in accordance with the needs of the body based on age group, gender, and daily activities. Keywords: Overweight, Intake, Worker
Analisis Karakteristik Dan Perbandingan Kandungan Zat Gizi Antara Telur Asin Dengan Tepung Telur Marcella Prisilia; Fathma Syahbanu
Jurnal Gizi dan Kuliner Vol 4 No 1 (2023): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v4i1.9669

Abstract

One of the animal products used as a source of high nutrition is the egg. Highly nutritious foods are usually perishable and spoil quickly. One of the latest methods of egg preservation is egg drying to keep eggs fresh. This method works by removing enough water from the egg to prevent the growth of microorganisms and retard the rate of chemical reactions. This review aims to study the characteristics and nutritional value comparison of salted eggs and egg flour. A good salted egg is an egg that has a non-cracked shell, a chewy texture, and a golden and oily yolk. As for egg flour, it is one that has the same functional and physicochemical properties as fresh eggs. Egg meal has a higher nutritional value for protein, carbohydrates, and fat compared to salted eggs. Egg meal also has a lower moisture content than salted eggs, which can extend the shelf life of the product. The characteristics and nutritional value of egg flour provide maximum results, both for raw material products and as food additives. Keywords: Egg flour, Preservation, Salted egg
Pengaruh Penambahan Ceker Ayam Terhadap Kandungan Gizi Dan Mutu Sensorichiffon Cake Ani Nuraeni; Wien Kuntari; Faranita Ratih L
Jurnal Gizi dan Kuliner Vol 4 No 2 (2023): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v4i2.10899

Abstract

Chiffon cake claw is a chiffon cake product with chicken feet added for its nutritional value, health benefits, and economic value. A study aimed to investigate the impact of adding chicken feet on the nutritional content and sensory quality of chiffon cake. The research involved four stages: preparation, experimentation, laboratory tests, and preference tests. The findings showed that adding claw flour to chiffon cake products increased protein and calcium content by 1081g and 70 mg, respectively. Specuk spices were preferred for taste and scent, while curry spices were preferred for color and texture. The chicken claw chiffon cake is expected to have economic value and competitiveness in the market. Key words: Chiffon cake, chicken claw, nutritional and sensory evaluations
Hubungan Status Gizi dengan Kualitas Hidup Lansia di Posyandu Desa Tegal Sari Kecamatan Pante Ceureumen Laila Apriani Hasanah Harahap; Safrida Safrida; Khairunnas Khairunnas; Adico Notareza Aulia
Jurnal Gizi dan Kuliner Vol 4 No 2 (2023): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v4i2.10901

Abstract

People over the age of 60 are considered elderly. Aging is not a sickness, but rather a process that causes the body's resilience to internal and external stimuli to gradually deteriorate. Physical difficulties, such as weakening, are a common occurrence in the aged. Anatomically and functionally, your nutritional status can deteriorate if your physical condition and function deteriorate. The elderly's quality of life is harmed by inadequate or high nutritional status. The purpose of this study is to discover the link between nutritional status and the quality of life of the elderly at the Pante Ceureumen Community Health Center. A correlational quantitative design with a cross-sectional method is used in this study. According to the research inclusion criteria, 70 respondents were identified using the sequence nonprobability sampling approach. Anthropometric measures and questionnaires were utilized to collect data. Kendall's tau test was utilized in bivariate data analysis. According to the findings, the nutritional status was 61.5% poor, 38.5% normal, 64.2% poor, and 35.8% good. This study finds that nutritional status and the quality of life of the elderly in Poshandu Tegal Sari have a substantial relationship. Keywords: elderly, nutritional status, quality of life
Hubungan Kebiasaan Sarapan, Jajan Dan Faktor Lainnya Terhadap Kejadian Obesitas Anak Usia Sekolah Amelya Fitri Yudhistira Hartono; Nunung Cipta Dainy
Jurnal Gizi dan Kuliner Vol 4 No 2 (2023): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v4i2.10902

Abstract

The incidence of obesity, according to the World Health Organization (WHO), in 2011 estimated that in the world, there are about 1.6 billion adolescents aged 15 years overweight. As many as 400 million people are obese. This study aims to determine the correlation between diet, snacking habits, and other obesity-related factors in elementary school children. The research design used was an observational study design with a cross-sectional approach. The sampling technique for each class in this study used a proportional sampling technique. The results showed that 55% of students were obese. Most obese respondents have a habit of rarely having breakfast with a percentage of 66.6%, often snacking, with a rate of 50%, and rarely bringing lunch, with a share of 58.6%. Respondents who were obese had sufficient energy intake, with a percentage of 53.6%, and physical activity at a low level, with a rate of 75%. All research variables have a p-value <0.05, so the factors of breakfast habits, snacks, bringing lunch, energy intake, and physical activity are significantly related to the incidence of obesity in students of SDN Kebon Kosong 17 PG. Keywords: Breakfast Habits and Snacking Habits, Obesity, School Children
Body Image, Perilaku Makan Dan Faktor Lainnya Dengan Status Gizi Lebih Pada Remaja Putri Di Smk Kesehatan Letris Annisa Oktaviani; Wilda Yunieswati
Jurnal Gizi dan Kuliner Vol 4 No 2 (2023): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v4i2.10903

Abstract

This study investigates the relationship between body image, eating behavior, and physical activity with the nutritional status of adolescent girls at Letris 1 Health Vocational School, South Tangerang. The research involved 71 10th-grade teenage girls, and data was collected through a cross-sectional design and simple random sampling technique. Results showed that 23.9% of respondents were overweight and 11.3% obese. The study found a significant relationship between body image, eating behavior, and over-nutrition status. However, there was no significant relationship between protein intake, fat, carbohydrates, physical activity, and overnutrition status. The findings suggest that interventions promoting balanced nutrition and positive body image perceptions should be implemented in schools to encourage good eating behavior and positive body image perceptions among young women. Keywords: Body image, Eating Behaviour, Nutrition Status
Faktor-Faktor Preventif Obesitas pada Anak: Review Rista Dwi Hermilasari
Jurnal Gizi dan Kuliner Vol 4 No 2 (2023): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v4i2.10906

Abstract

Childhood obesity has become a health problem in the world because of the risk of developing chronic diseases. Children with obesity tend to experience premature death to a greater extent than children who are not obese. The main cause of obesity in children is diet accompanied by genetic, environmental and lifestyle factors. This review aims to determine the factors that play role in preventing obesity in children. The database sources used in the literature search were Google Scholar, PubMed, and Science Direct published in the last 5 years. Preventing obesity in children using a comprehensive intervention through family-based intervention, schools, dietary management and community-based intervention is important for fostering healthy living behavior to avoid the risk of metabolic disease. In the current technological era, implementing physical activity in children must be done from an early age. Keywords: Children, Intervention, Obesity

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