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<![CDATA[Literature Review : Penuaan Dini pada Kulit : Gejala , Faktor Penyebab dan Pencegahan ]]>
<![CDATA[Rizkyah, Anna]]>;
<![CDATA[Karimah, Salsabila Nurul]]>
<![CDATA[ JGK: Jurnal Gizi dan Kesehatan Vol 3 No 2 (2023): Jurnal Gizi dan Kesehatan ]]>
Publisher : <![CDATA[Jurusan Gizi, Poltekkes Kemenkes Palembang ]]>
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DOI: 10.36086/jgk.v3i2.2029
<![CDATA[Background: Premature aging is generally defined as the process of skin aging faster than its time, which is characterized by the appearance of facial wrinkles, dullness, and a different skin color when one enters one's 30s, resulting in the body losing its functions and abilities more quickly than normal. As many as 76% of womenin Indonesia are affected by premature aging. Objective: To review premature aging of the skin: Symptoms, causal factors, and prevention. Method: In this study we used a research method in the form of a literature review, namely a series of researchrelating to library data collection methods taken via Google Scholar with a vulnerable limit of 2010-2023. Results: Based on reviewed journals regarding premature aging of the skin, there is a relationship between a healthy lifestyle and premature aging. A healthy diet and lifestyle can prevent premature aging of the skin. Conclusion: The better a person's lifestyle and patterns, the more it prevents premature aging of the skin.]]>
<![CDATA[Gambaran Variasi Menu dan Cita Rasa Makanan terhadap Kepuasan Makan Siswi di Asrama MAN 3 Palembang ]]>
<![CDATA[Wiyanti, Sri]]>;
<![CDATA[Andini, Andini]]>;
<![CDATA[Podojoyo, Podojoyo]]>;
<![CDATA[Rotua, Manuntun]]>
<![CDATA[ JGK: Jurnal Gizi dan Kesehatan Vol 3 No 2 (2023): Jurnal Gizi dan Kesehatan ]]>
Publisher : <![CDATA[Jurusan Gizi, Poltekkes Kemenkes Palembang ]]>
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DOI: 10.36086/jgk.v3i2.2032
<![CDATA[Satisfaction is a person's level of feeling after comparing perceived performance or results (performance received and perceived performance) with their expectations. The purpose of this study was to find out the description of menu variations and food tastes on students' eating satisfaction at MAN 3 Palembang dormitory. This research was conducted in May 2023, the number of samples was 71 people. This type of research is descriptive with a cross sectional design. Data collection used a questionnaire with univariate and bivariate data results. The results of univariate analysis showed that 61 female students (85.9%) had menu variations in the non-variable category, 58 female students (81.7%) Food Color in the attractive category, 69 female students (97.2%) Food Portion in the good category, 58 female students (81.7%) Food Aroma is in the good category, 52 female students (73.2%) Food Temperature is in the good category, 71 female students (100%) Maturity Level is in the good category, 64 Food Seasonings are in the delicious category female students (90.1%).This proves that the variety of menus at MAN 3 Palembang Dormitory is not good. It is hoped that the food processor can provide a variety of food variations, so that the level of satisfaction can meet nutritional intake]]>
<![CDATA[Identifikasi Bakteri Escherichia coli pada Jajanan Kantin Sekolah ]]>
<![CDATA[Wahyuni, Amalia Dwi]]>;
<![CDATA[Alza, Yessi]]>;
<![CDATA[Arsil, Yuliana]]>;
<![CDATA[Rahayu, Dewi]]>
<![CDATA[ JGK: Jurnal Gizi dan Kesehatan Vol 3 No 2 (2023): Jurnal Gizi dan Kesehatan ]]>
Publisher : <![CDATA[Jurusan Gizi, Poltekkes Kemenkes Palembang ]]>
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DOI: 10.36086/jgk.v3i2.2033
<![CDATA[Background: Healthy and safe snacks for consumption are those that can provide benefits and provide energy for the body. Food problems in Indonesia are characterized by cases of food poisoning where food safety is often ignored. The presence of coliform bacteria or Escherichia coli in food is an indicator to determine the level of quality of food and beverages microbiologically. The purpose : To identify the presence of Escherichia coli and coliform bacteria in school canteen snacks. Methods: This research is descriptive qualitative. The samples in this study were flavored ice, cilor, and friedchicken. The test for Escherichia coli and coliform bacteria content using the Total Plate Count (TPC) method was carried out at the UPT Laboratory of Health and Environment of the Riau Provincial Health Office. The results: This study showed that the cilor sample identified the presence of coliform bacteria (100 colonies/g) and fried chicken (50 colonies/g). Then in 3 samples no Escherichia coli bacteria were identified. Conclusion: Coliform bacteria were identified in the snack samples but Escherichia coli bacteria were not identified in the snack samples.]]>
<![CDATA[Mutu Hedonik Mie Kering Labu Kuning Modifikasi Ikan Gabus Sebagai Makanan Darurat ]]>
<![CDATA[Rachmawati, Yulia]]>;
<![CDATA[Ramdany, Radeny]]>;
<![CDATA[Rumoning, Siti Hadja]]>
<![CDATA[ JGK: Jurnal Gizi dan Kesehatan Vol 3 No 2 (2023): Jurnal Gizi dan Kesehatan ]]>
Publisher : <![CDATA[Jurusan Gizi, Poltekkes Kemenkes Palembang ]]>
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DOI: 10.36086/jgk.v3i2.2046
<![CDATA[Background: Papua and West Papua are categorized as regions in Indonesia with high seismicity. The most popular food in general is noodles. The content of β-carotene and fiber in noodles by adding pumpkin with cork fish modification in making dry noodles is expected to help meet food needs in disaster emergency situations. Objective: This research aims to determine the hedonic quality of color, aroma, taste, texture and overallquality of dry noodle products. Method: Experimental research design. The independent variables are dry noodles made from pumpkin modified by snakehead fish, hedonic quality. The panelists are totaling 30 people. Data processing uses SPSS 16.0. Results: Based on the results of the hedonic quality test using the hedonic method on the parameters of color, aroma, taste and texture of dried noodles, it can be seen from the whole that the treatment that was mostly chosen by panelists was in the P1 treatment with a scale of 4.0 with 50 grams of Pumpkin Porridge without cork fish. Conclusion: The hedonic quality of the three product formulations made obtained the most results chosen by panelists, namely the color of sample P1 totaling 26 people (86.7%) yellow criteria, P2 aroma totaling 11 people (36.7%) criteria not typical of pumpkin, P2 taste totaling 18 people (60.0%) criteria not sweet, P1 and P2 texture totaling 15 people (50.0%) chewy criteria, and P2 overall totaling 25 people (83.3%) good criteria.]]>
<![CDATA[Mango Pudding (Mangifera indica fruit pudding) sebagai Alternatif Pereda Nyeri pada Dismenore Remaja ]]>
<![CDATA[Ulimafissudur, Asri Syifa]]>;
<![CDATA[Abdurrahman, Fauzah Lathifah]]>
<![CDATA[ JGK: Jurnal Gizi dan Kesehatan Vol 4 No 1 (2024): Jurnal Gizi dan Kesehatan ]]>
Publisher : <![CDATA[Jurusan Gizi, Poltekkes Kemenkes Palembang ]]>
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DOI: 10.36086/jgk.v4i1, Juni.2048
<![CDATA[Background : Dysmenorrhea, menstrual pain, often affects the well-being of adolescent girls. Objective : This research aims to determine the quality of mango fruit pudding and as an alternative pain reliever for dysmenorrhea. Method : wiith an experimental design, the research was carried out at the MA Miftahunnajah Sleman Yogyakarta Science Laboratory for three months. Mango fruit was chosen because it contains vitamin C and antioxidant compounds which can relieve symptoms of dysmenorrhea. The process of making pudding involves peeling, slicing and mashing mangoes, which are then mixed with gelatin, water and sugar. Results : pudding shows an attractive appearance and a simple manufacturing process. Involving 40 female teenagers, the research combined observation and questionnaire methods. Likert scale analysis shows an average satisfaction level of 77.52%, with positive assessments especially on taste, texture, packaging and product quality. In Conclusion : mango fruit pudding can be considered an effective and attractive option in treating dysmenorrhea in adolescent girls, providing potential additional benefits from the nutritional content of mango fruit. This product can be used as a satisfactory alternative to relieve menstrual pain in adolescent women.]]>
<![CDATA[Status Gizi Dan Konsumsi Makanan Tinggi Lemak Jenuh Dengan Kejadian Penyakit Jantung Koroner Pada Pasien Rawat Inap RSJPD Harapan Kita Jakarta ]]>
<![CDATA[Fikrianti, Nur]]>;
<![CDATA[Ratnayani, Ratnayani]]>;
<![CDATA[Khasanah, Tri Ardianti]]>
<![CDATA[ JGK: Jurnal Gizi dan Kesehatan Vol 4 No 1 (2024): Jurnal Gizi dan Kesehatan ]]>
Publisher : <![CDATA[Jurusan Gizi, Poltekkes Kemenkes Palembang ]]>
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DOI: 10.36086/jgk.v4i1, Juni.2137
<![CDATA[Background: Cardiovascular disease is the first rank of non-communicable disease that causes death in the world, one of which is Coronary Heart Disease (CHD). 35.6% of patients who have been treated in 2022 at Harapan Kita Cardiovascular Hospital are patients with CHD. Factors that can increase the risk of developing CHD include obesity and a diet high in saturated fat. Objective: To analyze the relationship between nutritional status and consumption of foods high in saturated fat with the incidence of CHD amongst pastients at Harapan Kita. Method: This study uses a cross-sectional design with a Chi-Square test involving 97 respondents. Results: There is a relationship between nutritional status and the incidence of CHD with p-value=0.037. There is no relationship between the frequency of consumption of foods high in saturated fat and the incidence of CHD with a p-value=0.363, and there is no relationship between the amount of saturated fat intake and the incidence of CHD with a p-value=0.67. Conclusion: As conclusions, there is a relationship between nutritional status and the incidence of CHD amongst patients and there is no relationship between consumption of foods high in saturated fat and the incidence of CHD amongst patients at Harapan Kita.]]>
<![CDATA[Faktor-Faktor yang Berhubungan dengan Kejadian Hipertensi Pada Pegawai di Instalasi Gizi RS Jantung dan Pembuluh Darah Harapan Kita ]]>
<![CDATA[Fauziyati, Rizka Akbar]]>;
<![CDATA[Indriasari, Marina]]>
<![CDATA[ JGK: Jurnal Gizi dan Kesehatan Vol 4 No 1 (2024): Jurnal Gizi dan Kesehatan ]]>
Publisher : <![CDATA[Jurusan Gizi, Poltekkes Kemenkes Palembang ]]>
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DOI: 10.36086/jgk.v4i1, Juni.2138
<![CDATA[Background: Hypertension is a condition where blood pressure increases beyond normal limits. Hypertension is a non-communicable disease which is the cause of high death rates in Indonesia. One of the factors that causes hypertension in sufferers includes the nutritional status of obesity and sodium consumption habits. Objective: This research is to determine the factors associated with the incidence of hypertennis in employees at the Nutrition Installation of Harapan Kita Heart and Blood Vessel Hospital. This research uses an observation method with a cross sectional design. Method: The sampling technique used simple random sampling with a sample size of 57 respondents. Hypertension data was obtained through blood pressure measurements, characteristics data and nutritional status data through questionnaires, data on sodium consumption habits was obtained through a semi-quantitative food frequency questionnaire form. This research uses the Chi-square statistical test with a p-value (<0.05). Results: It was found that 21 respondents (36.8%) had hypertension. Based on the Chi-square test, a value of p=0.002 was obtained for the obesity nutritional status variable, p=0.409 for the variable sodium consumption habits. Conclusion: there is no significant relationship between sodium consumption habits and the incidence of hypertension (p>0.05). However, there is a significant relationship between obesity nutritional status and the incidence of hypertension (p<0.05).]]>
<![CDATA[Pemberian Sereal Instan Calissa (Pisang, Sorgum, Kacang Almond) dalam Penurunan Tekanan Darah Penderita Hipertensi di Puskesmas Sukarami Palembang ]]>
<![CDATA[Susyani, Susyani]]>;
<![CDATA[Pradini, Viska Amalia]]>;
<![CDATA[Terati, Terati]]>
<![CDATA[ JGK: Jurnal Gizi dan Kesehatan Vol 4 No 1 (2024): Jurnal Gizi dan Kesehatan ]]>
Publisher : <![CDATA[Jurusan Gizi, Poltekkes Kemenkes Palembang ]]>
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DOI: 10.36086/jgk.v4i1, Juni.2171
<![CDATA[Background: Hypertension is a medical condition characterized by an increase in systolic blood pressure> 140 mmHg and diastolic blood pressure> 90 mmHg on two measurements with an interval of five minutes in a state of rest / calm. Purpose: This study aims to determine the effect of giving Calissa Instant Cereal on Blood Pressure Reduction in Hypertension Patients in the Sukarami Health Center, Palembang. Methods: This study was a two-stage study consisting of a completely randomized non-faculty and quasi-experimental study with pre-test and post-test research designs with control group design. The study was conducted from January to March 2021. The number of samples was 30 people in the treatment group and 30 people from the comparison group who were taken by means of systematic random sampling. Results: The same number of respondents in the study were male and female (50%), with age> 50 years (50%) with normal nutritional status (53.3%). The mean reduction in blood pressure was 16.87 mmHg systolic and 12.27 mmHg diastolic. The results of statistical tests (t-dependent test) showed that there was an effect of giving calissa instant cereal on reducing blood pressure in hypertensive patients in the working area of the Puskesmas Sukarami Palembang (p = 0.000). Conclusion: Calissa Instant Cereal has an effect on lowering blood pressure in hypertensive patients in the working area of the Sukarami Health Center, Palembang.]]>
<![CDATA[Pengaruh Pemberian Pempek Tepung Jamur Tiram Putih (Pleurotus Ostreatus) terhadap Penurunan Kadar Kolesterol Total di Puskesmas Taman Bacaan Palembang. ]]>
<![CDATA[Putri, Thasya Namira]]>;
<![CDATA[Sartono, Sartono]]>;
<![CDATA[Yulianto, Yulianto]]>
<![CDATA[ JGK: Jurnal Gizi dan Kesehatan Vol 4 No 1 (2024): Jurnal Gizi dan Kesehatan ]]>
Publisher : <![CDATA[Jurusan Gizi, Poltekkes Kemenkes Palembang ]]>
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DOI: 10.36086/jgk.v4i1, Juni.2174
<![CDATA[Background: Hypercholesterolemia is a condition in which cholesterol levels in the blood exceed the normal limit, which is > 200 mg/dl. Factors that cause hypercholesterolemia are lack of exercise, age, family history, and eating habits. Purpose: is to see the effect of giving white oyster mushroom flour(Pleurotus Ostreatus) pempek to reduce total cholesterol levels at Taman Bacaan Public Health Center Palembang. Methods: This research used pure experiment design. The design of this study used pre-test and post-test design with a control group. The total population of this study was 364 people, obtained a sample of 78 people. Results: of the results of the t-dependent test that the average cholesterol levels in the treatment group before the intervention was 252.62 mg/dl, while the average total cholesterol level after the intervention for 21 consecutive days was 204.36 mg/dl. In the control group before the intervention was 250.77 mg/dl, while after the intervention it was 230.33 mg/dl with a p-value of 0.000. Conclusion: Pempek white oyster mushroom flour has an effect on reducing total cholesterol levels with the difference in the treatment group being 48.28 mg/dl and the control group 20.44 mg/dl.]]>
<![CDATA[Survei Pola Konsumsi Protein Hewani, Sayur Dan Status Gizi Pada Mahasiswa Analis Kesehatan Poltekkes Kemenkes Bengkulu ]]>
<![CDATA[Nika, Viora Okto]]>;
<![CDATA[Jumiyati, Jumiyati]]>;
<![CDATA[Yunita, Yunita]]>
<![CDATA[ JGK: Jurnal Gizi dan Kesehatan Vol 4 No 1 (2024): Jurnal Gizi dan Kesehatan ]]>
Publisher : <![CDATA[Jurusan Gizi, Poltekkes Kemenkes Palembang ]]>
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DOI: 10.36086/jgk.v4i1, Juni.2248
<![CDATA[Background: Data from the World Health Organization (WHO), records that 3.2% of adolescent girls and 5.9% of boys in the Asian adolescent population were obese in 2016. According to global data, 8.4% of adolescent girls and 12.4 % of boys are teenagers who fall into the Underweight category. 2018 Basic Health Research Data (RISKESDAS). Method: The design of this research is cross sectional. The total sample of 52 level 2 health analyst students from the Bengkulu Ministry of Health Polytechnic was taken using the simple random sampling method. Primary data includes the identity of respondents and consumption patterns of animal protein and vegetables using FFQ and for measuring body height using a microscope and weight using a step scale to determine the nutritional status of students. Results: Based on the research results, it shows that the 52 respondents often consumed 25.0% animal protein and rarely consumed 75.0%. and for vegetable consumption. Based on the research results, it shows that with 52 respondents, 32.7% often consume and rarely consume 67.3%, while nutritional status is underweight 33, normal 8, overweight 6, obese 5. Conclusion: some students have good and bad consumption of animal protein, good and bad vegetable consumption. For parents and respondents to increase the portion of vegetable and animal protein and consume a variety of animal and vegetable types more often as recommended.]]>
