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Jurnal Gizi dan Kesehatan
Published by Poltekkes Kemenkes Palembang
ISSN : 28292057     EISSN : 28292014     DOI : https://doi.org/10.36086/jgk.v2i2%20Desember
Core Subject : Health,
Nursing Public Health
nutrition and health, related to clinical nutrition, community nutrition, and food service (Nutritional Institutions and Food Technology)
Arjuna Subject : Keperawatan - Nutrition and Dietetics
Articles 136 Documents
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Nilai Gizi dan Daya Terima Cookies dengan Penambahan Bayam Merah dan Hati Ayam sebagai Upaya Pencegahan Anemia pada Remaja Putri Kamaruddin, Mustamir; Supu, La; Sada, Merinta; Marsella, Yolan
JGK: Jurnal Gizi dan Kesehatan Vol 2 No 1 (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v2i1.1259

Abstract

Latar belakang: Masalah gizi yang membutuhkan perhatian khusus yaitu anemia. Sebanyak 30% penduduk dunia diperkirakan menderita anemia terutama remaja dan ibu hamil. Untuk mencegah anemia menggunaan hati ayam dan bayam merah menghasilkan cookies diharapkan dapat menjadi langkah pencegahan dan perbaikan gizi anemia pada remaja putri. Tujuan: Tujuan penelitian ini untuk menganalisis nilai gizi dan daya terima pada cookies dengan modifikasi hati ayam dan bayam merah untuk pencegahan anemia. Metode: Jenis penelitian adalah eksperimen dan pengolahan data menggunakan uji ANOVA dengan desain RAL menggunakan SPSS. Hasil: Berdasarkan uji statistik dari variabel warna, aroma, dan tekstur diperoleh hasil bahwa tidak ada perbedaan yang nyata dari ketiga sampel (p > 0,05) sehingga perbedaan takaran hati ayam dan bayam merah pada sampel tidak memberikan perbedaan dari semua parameter, tetapi pada variabel rasa memiliki (p < 0,05) sehingga bisa dilihat ada perbedaan yang nyata. Simpulan: Panelis lebih menyukai sampel P2 dari segi rasa = 3,83 ± 1,05b (suka) dibandingkan dengan sampel P0 dan P1. Saran: Diharapkan produk penelitian ini dapat dimanfaatkan sebagai cemilan untuk remaja putri dikarenakan produk ini sudah mencukupi zat besi dari ketiga sampel yang dapat memenuhi kecukupan remaja putri.
Karakteristik Kimia dan Aktifitas Antioksidan Teh Hijau Tayu dari Provinsi Bangka Belitung dan Teh Hijau Komersial Novidiyanto, Novidiyanto; Sutyawan, Sutyawan
JGK: Jurnal Gizi dan Kesehatan Vol 2 No 1 (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v2i1.1268

Abstract

Latar Belakang: Teh hijau tayu kering merupakan produk olahan pucuk daun teh segar yang berasal dari tanaman teh yang ditanam pada dataran rendah di Desa Ketap Provinsi Bangka Belitung. Tujuan: Penelitian ini bertujuan untuk mengetahui perbedaan kadar air, kadar abu, kadar serat teh hijau tayu (HT) dibandingkan dengan teh hijau komersial merk B (HB) dan teh hijau komersial merk C (HC). Metode: Penelitian ini adalah penelitian eksperimental di laboratorium. Hasil: Hasil penelitian menunjukkan bahwa teh hijau tayu kering, teh hijau komersial merk B dan C mengandung kadar air masing-masing sebesar 9,15%, 8,78%, dan 6,81%; kadar abu total masing-masing sebesar 5,42%, 5,75% dan 5,37%; kadar serat masing-masing sebesar 1,11%, 0,05% dan 0,03%, dan aktifitas antioksidan masing-masing sebesar 443,26 ppm AEAC, 439,93 ppm AEAC, 440,67 ppm AEAC. Simpulan: Nilai kadar abu total dan kadar serat teh hijau tayu kering, teh hijau kering komersial merk B dan C yang ada dipasaran telah sesuai dengan Standar Nasional Indonesia tentang teh hijau (SNI No.1902:2016) kecuali kadar airnya yang masih tinggi. Aktifitas antioksidan air seduhan teh hijau tayu lebih tinggi dibandingkan dengan aktifitas antioksidan air seduhan teh hijau komersial merk B dan C.
Pemberian Puding Ubi Ungu dan Tepung Biji Alpukat terhadap Kadar Gula Darah Pasien Rawat Jalan Penderita Diabetes Melitus Tipe 2 Puspitasari, Marlisa; Susyani, Susyani; Terati, Terati; Nazarena, Yunita; Sadiq, Ahmad
JGK: Jurnal Gizi dan Kesehatan Vol 2 No 1 (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v2i1.1270

Abstract

Latar belakang: Diabetes melitus (DM) merupakan penyakit metabolisme yaitu peningkatan kadar glukosa darah diatas normal dan menjadi masalah kesehatan dunia. Diet merupakan terapi utama dalam penatalaksanaan DM tipe 2 dengan menyeimbangkan asupan makanan dan insulin tubuh. Mengkonsumsi makanan berserat tinggi dapat menghambat peningkatan glukosa darah dalam tubuh. Puding Ubi Ungu dan Tepung Biji Alpukat adalah makanan tinggi serat yang membantu menurunkan kadar glukosa darah. Tujuan: Penelitian bertujuan untuk mengetahui pengaruh pemberian puding ubi ungu dan tepung biji alpukat terhadap kadar gula darah penderita diabetes melitus tipe 2 pada pasien rawat jalan di RS Islam Siti Khadijah Kota Palembang. Metode: Metode penelitian yaitu kuantitatif dengan desain quasi experiment menggunakan pre-test dan post-test. Subjek penelitian merupakan penderita Diabetes mellitus di Rumah Sakit Islam Siti Khadijah Palembang berjumlah 60 orang yang bersedia dan memenuhi kriteria inklusi. Analisa data menggunakan uji t-dependent. Hasil: Penelitian menunjukkan rata-rata selisih penurunan kadar glukosa darah kelompok perlakuan yaitu63,83 mg/dl dan pembanding sebesar 37,97 mg/dl. Hasil uji t-dependent didapatkan p value < 0.05 (0.002). Simpulan: Adanya pengaruh pemberian puding ubi ungu dan tepung biji alpukat terhadap kadar gula darah penderita DM Tipe 2. Saran: Pemberian produk perlu disosialisasikan kepada masyarakat sebagai sumber makanan berkhasiat menurunkan kadar glukosa darah.
Hubungan Tinggi Badan Ibu dengan Stunting pada Balita di Kecamatan Peurlak, Kabupaten Aceh Timur Maisyura, Maisyura; Harahap, Intan Nuraini; Jefri, Nura Farika; Jayanti, Sri
JGK: Jurnal Gizi dan Kesehatan Vol 3 No 1 (2023): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v3i1.1285

Abstract

Background: Stunting (short toddlers) in Indonesia is a nutritional problem that is still a priority, this is because nutritional problems have an impact on the quality of human resources (HR). The prevalence of stunting from the 2013 Basic Health Research was 37.2%, while the results of recording nutritional status in 2016 were 27.5%, much higher than the WHO limit of <20%. Objective: To determine the relationship between maternal height and stunting under five children in Peureulak, East Aceh. Method: This type of research is analytic observational with a case-control study design that was traced retrospectively, statistical test using chi square. Results: Based on the results of the bivariate chi square analysis in table 2, it is known that the height of the mother is at higher risk in the case group of toddlers (stunting) as many as 58 people compared to the control group (not stunting) which is 16 people. P value of 0.0005 with an odds ratio of 2.9. Conclusion: There is a relationship between maternal height and the incidence of stunting in children aged 0-59 months in Peureulak District, East Aceh District.
Daya Terima Cookies Tepung Ubi Jalar Ungu dengan Kacang Kedelai Sebagai Makanan Darurat Rachmawati, Yulia; Rumatupa, Rahma Ibrahim; Purnama, Dewi Intan
JGK: Jurnal Gizi dan Kesehatan Vol 2 No 1 (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v2i1.1289

Abstract

Latar belakang: Kota Sorong terletak di wilayah patahan aktif di Indonesia sehingga sering mengalami gempa bumi. Cookies berbahan pangan lokal menjadi pilihan makanan darurat yang praktis saat bencana. Kandungan antioksidan pada ubi jalar ungu (Djaeni et al., 2017) dan kacang kedelai dengan protein nabati 39% dapat memenuhi kebutuhan gizi. Tujuan; untuk mengetahui daya terima cookies ubi jalar ungu penambahan kacang kedelai sebagai makanan darurat di Kota Sorong Papua Barat. Metode: jenis penelitian menggunakan eksperimen rancangan acak lengkap (RAL). Bahan utama menggunakan tepung ubi jalar ungu dan kacang kedelai. Sampel dibuat menjadi 3 formula cookies. Produk di analisis uji daya terima kepada panelis agak terlatih berjumlah 30 orang. Hasil: penelitian ini belum signifikan ada perbedaan secara uji statistik. Namun, melalui deskriptif uji sensorik daya terima cookies P3 (80 gram tepung ubi jalar ungu dengan 20 gram kacang kedelai) dari segi warna, tekstur, aroma, dan rasa, serta secara overall menjadi cookies yang disuka dan sangat suka. Kesimpulan: daya terima pada cookies P3 cenderung disukai. Saran: Perlu dilakukan penelitian lanjutan dengan menyamakan komposisi tepung terigu dan uji daya simpan agar diperoleh produk yang tepat sebagai makanan darurat.
Pengaruh Pemberian Formula Enteral Diabetes Melitus Berbasis Tepung Labu Kuning (Cucurbita Moschata) Dan Tepung Ikan Lele (Clarias Gariepinus) Terhadap Kadar Gula Darah Pasien Diabetes Melitus Di Charitas Hospital Palembang Erian, Chika; Hartati, Yuli; Yulianto, Yulianto; Telisa, Imelda
JGK: Jurnal Gizi dan Kesehatan Vol 2 No 2 (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v2i2.1314

Abstract

Background: Diabetes mellitus is a degenerative disease caused by a lack of the hormone insulin, or the ineffectiveness of the body to use insulin which is indicated by the blood sugar level at ≥200 mg / dl. The manufacture of enteral formulas based on pumpkin flour and catfish meal is expected to be an alternative enteral food for people with diabetes mellitus.Purpose: The purpose of the study was to examine the effect of enteral diabetes mellitus formula based on pumpkin flour (cucurbitamoschata) and catfish meal (clariasgariepinus) on blood sugar levels in patients with diabetes mellitus at Charitas Hospital Palembang. Methods: This study useda pretest-posttest with two group research design. The number of samples of organoleptic test panelists as many as 30 people who were outpatient DM patients and 30 people each intervention sample for the treatment group and the comparison group were inpatients at Charitas Hospital Palembang Results:The results of data analysis using the dependent t-test showed that the average glucose levels before treatment in the treatment group were 192.24 mg/dl and 179.14 mg/dl in the comparison group. The average blood glucose after treatment in the treatment group was 177.61 mg/dl and in the comparison group was 190.02 mg/dl. Meanwhile, the independent sample t-test showed the difference in the average blood glucose level in the treatment group was 43.94 mg/dl and the comparison group was -13.86 mg/dl (p-value = 0.005). Conclusion:Administration of enteral DM formula based on pumpkin flour and catfish meal has an effect on blood glucose in DM patients.
Formulasi Brownies Kukus Dengan Penambahan Tepung Jantung Pisang Kepok Sebagai Snack Pada Ibu Menyusui Ahmaliah, Muslikhatin; Yuniarti, Hana; Susyani, Susyani; Terati, Terati; Mardiana, Mardiana
JGK: Jurnal Gizi dan Kesehatan Vol 2 No 2 (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v2i2.1316

Abstract

Background: The success of breastfeeding mothers is largely determined by a good diet during pregnancy and after giving birth. Consumption of nutritious and balanced food is one way to increase milk production in terms of quality and quantity. Purpose: to determine the nutritional content and acceptability of the steamed brownie formulation with the addition of kepok banana flower flour as a snack for nursing mothers. Methods: The research used was experimental using a non-factorial Completely Randomized Design (CRD) with 4 treatments. The panelists of this study were 30 students of Nutrition Poltekkes Kemenkes Palembang. Results: Based on the results of the organoleptic test (taste, texture, aroma, and color) it showed that the acceptance of the preferred kepok banana heart flour brownies was F2 both in terms of color, texture and taste. with an average value of 4.60, 3.95 and 4.37. As for the aroma, the panelists chose F3 with an average value of 4.53. The nutritional content of kepok banana heart flour brownies per 100 g contains 382.64 Kcal of Energy, 6.88 g of Protein, 20.72 g of Fat, 42.16 g of carbohydrates. Conclusion: Based on the results of the study, it can be concluded that the steamed brownies with banana heart flour have met the requirements as a processed snack product and can be an alternative food supplement for breastfeeding mothers.
Karakteristik Sifat Sensori dan Daya Terima Cookies Substitusi Tepung Ubi Ungu Dan Tepung Sukun Indriyani, Merry; Hartati, Yuli; Sartono, Sartono; Siregar, Afriyana
JGK: Jurnal Gizi dan Kesehatan Vol 2 No 2 (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v2i2.1322

Abstract

Background : Cookies are a type of pastries made from a soft and crunchy dough, high in fat content, and when broken, the cross-sectional texture is not too dense. Cookies with the substitution of purple yam flour and breadfruit flour which are rich in fiber are also very suitable to be consumed as a snack for diabetes mellitus patients. Purpose: The purpose of the study was to determine the acceptance test of purple sweet potato flour and breadfruit flour cookies as a snack in patients with type II diabetes mellitus. Methods: This study used an experimental study with a non-factorial Completely Randomized Design (CRD). Using Organoleptic Test with a panel of 50 people. Determination of nutritional value and fiber using proximate analysis and fiber analysis. Acceptance test using Friedman test. Results: The selected purple sweet potato and breadfruit flour cookie formulations were F1 (30 grams of purple sweet potato flour and 10 grams of breadfruit flour) with an energy content of 497.35 Kcal, 8.5% protein, 29.79% fat, 48 carbohydrates, 81%, 10.79% moisture content, 2.11% ash content, and 13.17% fiber in 100 g cookies. Based on the Friedman test, there is a relationship between the acceptance of purple sweet potato flour and breadfruit flour cookies in terms of aroma (p = 0.031) and taste (p = 0.006). Meanwhile, in terms of color and texture, there was no relationship between the acceptance of purple sweet potato flour and breadfruit flour cookies in terms of color (p = 0.836) and texture (p = 0.977). Conclusion: purple sweet potato flour and breadfruit flour cookies can be used as an alternative snack for people with diabetes mellitus.
Pengaruh Pemberian Biskuit Tepung Belut dan Tepung Mocaf Terhadap Kadar Hemoglobin pada Ibu Hamil Anemia di Puskesmas Ngulak Kecamatan Sanga Desa Putri, Balqis Ruwana; Rotua, Manuntun; Muzakar, Muzakar; Eliza, Eliza
JGK: Jurnal Gizi dan Kesehatan Vol 2 No 2 (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v2i2.1332

Abstract

Background:Anemia in pregnant women is one of the risk factors for maternal and child mortality. Lack of iron intake for a long time causes a person to experience a decrease in hemoglobin levels. Pregnant women who suffer from anemia need snacks to help meet their nutritional needs and control Hb levels in the blood. Eel flour and mocaf flour contain high iron content so that the manufacture of spinach leaf flour biscuits and seluang fish meal is expected to be a snack with good nutritional value for pregnant women who suffer from anemia. Purpose : The purpose of this study was to determine the effect of giving biscuits with eel flour and mocaf flour on hemoglobin levels in anemic pregnant women at the Ngulak Public Health Center, Sanga Desa District. Methods: This study used a quasi-experimental design with a two-group pre-test and post-test research design. The population in this study were all pregnant women with anemia as many as 83 people and the research sample as many as 60, 30 people in the treatment group and 30 comparisons taken by purposive side. Analysis of the data used is using the t-dependent and t-independent test. Results:The results of the t-dependent test showed that there was a difference in hemoglobin levels before and after the intervention, the average increase in the respondent's hemoglobin level was 1.40 g/dl in the treatment group, p = 0,000 and an increase of 0,66 g / dl in the comparison group, p = 0,000. Meanwhile, the results of the independent t-test were p = 0,000, meaning that there was a difference between the hemoglobin levels in the treatment group and the comparison group. Conclusion:The provision of eel flour biscuits and mocaf flour had an effect on hemoglobin levels in anemic pregnant women at the Ngulak Public Health Center, Sanga Desa District
Efek Pemberian Formula Tepung Mocaf, Kacang Merah Dan Ikan Bandeng Untuk Balita Gizi Kurang Di Puskesmas Sabokingking Delmi, Zahroh Istantini; Podojoyo, Podojoyo; Muzakar, Muzakar; Nazarena, Yunita; Sriwiyanti, Sriwiyanti
JGK: Jurnal Gizi dan Kesehatan Vol 2 No 2 (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v2i2.1333

Abstract

Background : One of the nutrition major problems in Indonesia is malnutrition. Age <5 years is a very important period in the process of child development. Therefore, during this period, child nutritional intake and health care must be considered . Purpose : To see the effect of giving biscuits formula of mocaf, red bean, and milkfish flour on the body weight of undernourished children at the Sabokingking Health Center. Methods : This research was conducted in 2 stages. In the first stage, it uses an experimental research type with a completely randomized non-factorial design. Then the second stage uses a quasi-experimental type of research with pre-test and post-test designs with two groups. This research was conducted in January-April 2022 at the Sabokingking Health Center with a total sample of 30 children under five in each group, which was determined by a non-random method based on inclusion criteria. Results : The results of the Independent T-Test showed that there was no significant difference in the average weight gain in the treatment and comparison groups with a p-value of 0.15 (> 0.05). Conclusion : There is no effect of giving the formulated cookies to the body weight of children under 5.

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