cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Fitria Dhenok Palupi
Contact Email
nutriture@poltekkes-malang.ac.id
Phone
+6285790314800
Journal Mail Official
nutriture@poltekkes-malang.ac.id
Editorial Address
Politeknik Kesehatan Kementerian Kesehatan Malang Ijen Street 77C Malang, East Java, Indonesia 65119
Location
Kota malang,
Jawa timur
INDONESIA
Nutriture Journal
Published by Politeknik Kesehatan Kementerian Kesehatan Malang
ISSN : -     EISSN : 28289552     DOI : https://doi.org/10.31290/nj.v2i1
Core Subject : Health, Science, Social,
Health Professions Immunology & microbiology Medicine & Pharmacology Public Health Social Sciences
Gizi Klinik: nutraceutical, nutrigenomik, nutrigenetik, malnutrisi, nutrition care process (NCP), komunikasi terapeutik Gizi Masyarakat: malnutrisi, penilaian status gizi, pola konsumsi pangan, ketahanan dan keamanan pangan, surveillance, pengembangan KIE (komunikasi, informasi, edukasi) Food Science: teknologi pangan, food processing, food additives, pangan lokal, pangan fungsional, pengembangan produk pangan, analisis kandungan zat gizi, bahan tambahan pangan (BTP) Food Service: hygiene dan sanitasi, penyelenggaraan makanan, penyelenggaraan mutu makanan, manajemen pelayanan Gizi Olahraga: sport food, ergogenic aids, penilaian status gizi atlet, penyelenggaraan gizi atlet
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 5 Documents
 1 
Search results for , issue "Vol. 3 No. 2 (2024): Nutriture Journal" : 5 Documents clear
Substitution Biscuits Red Bean Flour (Phaseoulus vulgaris L.) and Moringa Leaf Flour (Moringa oleifera L.) for Hypercholesterolemia Sufferers on Nutrient Contents and Organoleptic Quality Safitri, Oktavia Indri; Suwita, I Komang; Razak, Maryam
NUTRITURE JOURNAL Vol. 3 No. 2 (2024): Nutriture Journal
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/nj.v3i2.4595

Abstract

Abstract Background: Increased cholesterol contents can cause health problems such as gallstones, hypertension, stroke and heart attack. According to WHO (2019), globally, hypercholesterolemia is the third cause of ischemic heart disease. It is estimated that worldwide, increased cholesterol can cause 2.6 million deaths. In Indonesia, based on Basic Health Research (Riskesdas) data, the prevalence of hypercholesterolemia sufferers aged over 15 years in 2013 was 35.9% and the prevalence decreased in 2018 by 28.8% (Riskesdas, 2018). The management of hypercholesterolemia is through medical nutrition therapy. The development of biscuit processing is based on the snack needs of hypercholesterolemia sufferers. Objective: Analyze the effect of substitution of red bean flour (Phaseoulus vulgaris L.) and moringa leaf flour (Moringa oleifera L.) on nutrient contents and organoleptic quality. Design: This research used a Completely Randomized Design (CRD) research type using 4 treatment levels with 3 repetitions, namely P0 (100:0:0), P1 (60:5:35), P2 (60:10:30), and P3 ( 60:15:25). Results: The best standard treatment P1 (60:5:35) is the best standard treatment with a recommended serving of 60 grams (6 pieces) with an energy content of 235,1 Kcal, 5,6 grams of protein, 3,5 grams of fat, 45,4 grams of carbohydrates, and 1,3 grams of fiber. Conclusions: The substitution of red bean flour biscuits and Moringa leaf flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, fiber content, energy content, color, aroma, taste and texture. Keywords: Hypercholesterolemia, Biscuit, Red Bean Flour Biscuits, Moringa Leaf Flour
indonesia VARIATION OF CONCENTRATION AND REPEATED USE OF TRIS ACETAT EDTA BUFFER ON DNA TAPE QUALITY Mycobacterium tuberculosis Makbul Paneja, Rosmini Binti; Rismiarti, Zuri; Indra, Asep Iin Nur; Wahyuni, Yeni
NUTRITURE JOURNAL Vol. 3 No. 2 (2024): Nutriture Journal
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/nj.v3i2.4332

Abstract

Background: Mycobacterium tuberculosis which is resistant to isoniazid (INH) occurs due to gene mutations, mostly in the katG gene. Primers have been found to identify mutations in the katG gene that occur with varying lengths of primer products. However, this has not been proven laboratory-wise. Varying TAE buffer concentrations of 0.5x, 1x, and 1.5x were carried out, and repeated use of TAE buffer. This is to see the effect of concentration variations on the quality of the Mycobacterium tuberculosis DNA band. Method: The type of research used was quasi-experimental. The research subjects used were TAE buffer solution with concentrations of 0.5x, 1x and 1.5x which were used repeatedly at the electrophoresis stage. The examination material was Mycobacterium tuberculosis DNA resulting from PCR. Visualization of electrophoresis results on all samples compared to the size of the ladder used and all products produced are at the appropriate base pair size. Using the ImageJ application in the DNA size analysis process is an alternative that can help assess the size of DNA bands. Research Results: In the results of the research carried out, it was found that the DNA band of Mycobacterium tuberculosis which is resistant to the isoniazid (INH) katG gene for MDR TB is at codon 315 with a product size of 101 bp S315T, 141 bp S315N, 200 bp S315I, 247 bp S315R, 290 bp S315G and 400 bp R463L obtained DNA band density on electrophoresis using a TAE buffer concentration of 0.5x, shown by the highest area formed compared to concentrations of 1x and 1.5x, and from repeated use of TAE buffer twice, visualization of the DNA bands was obtained. still good, it just affects the area of ??the DNA band when read using the ImageJ application. Conclusion: 0.5x TAE buffer concentration is able to provide the highest area compared to 1x and 1.5x TAE buffer concentrations. The repetition process does not affect the visualization of the DNA bands but does affect the smaller area formed. Key words: Electrophoresis; TAE buffer concentration; Mycobacterium tuberculosis; Repeated use of TAE buffer
Gambaran Indeks Glikemik dan Beban Glikemik Bahan Makanan pada Penderita Diabetes Melitus Tipe 2 Nurizki, Eneng Sindi Fitri; Nur, Edri Indah Yuliza
NUTRITURE JOURNAL Vol. 3 No. 2 (2024): Nutriture Journal
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/nj.v3i2.4714

Abstract

Latar belakang: Diabetes melitus (DM) tipe 2 adalah satu dari penyakit metabolik yang umum terjadi di dunia serta perkembangan penyakitnya diakibatkan adanya perpaduan dua faktor utama, yaitu gangguan sekresi insulin dari sel ? pankreas dan tidak mampunya jaringan insulin yang sifatnya sensitif untuk merespon keberadaan insulin. Tujuan: Penelitian ini bertujuan untuk mengetahui gambaran indeks glikemik (IG) serta beban glikemik (BG) pada penderita DM tipe 2 di Puskesmas Tamansari Kota Tasikmalaya. Metode: Jenis penelitian mengacu pada penelitian deskriptif analitik dengan variabel yang diteliti adalah indeks glikemik (IG) dan beban glikemik (BG) pada penderita DM tipe 2 di Puskesmas Tamansari Kota Tasikmalaya tahun 2024. Pengambilan sampel menggunakan metode non random sampling dengan teknik pengambilan sampel adalah consecutive sampling. Delapan puluh penderita yang memenuhi kriteria inklusi dan eksklusi (16 penderita laki-laki dan 64 penderita perempuan). Semua penderita diwawancara dengan metode food recall dan SQ-FFQ. Hasil: Hasil penelitian ini dapat terlihat bahwa sebagian besar indeks glikemik dalam kategori sedang sebanyak 80 penderita (100%) dan beban glikemik dalam kategori rendah sebanyak 38 penderita (47,5%). Simpulan: Indeks Glikemik pada kategori sedang dan Beban Glikemik pada kategori rendah.
Beban Glikemik Diet Diabetes Melitus, Tingkat Konsumsi Energi, Protein, dan Serat Kaitannya dengan Kadar Glukosa Darah Pasien Diabetes Melitus Tipe 2 NISRINA, OKTAVIANI SALWA; Sulistyowati, Etik; Luthfiyah, Fifi; Sutjiati, Endang
NUTRITURE JOURNAL Vol. 3 No. 2 (2024): Nutriture Journal
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/nj.v3i2.4200

Abstract

Latar belakang : Prevalensi DM di Rumah Sakit Tk. II dr. Soepraoen Malang sebesar 3,1%. Penurunan glukosa darah dapat dicapai dengan beban glikemik yang rendah. Dipelajari bagaimana konsumsi energi, protein, dan serat berhubungan terhadap kadar glukosa darah. Tujuan : Mengetahui hubungan antara beban glikemik Diet DM, tingkat konsumsi energi, protein, dan serat dengan kadar glukosa darah pasien DM Tipe 2. Metode : Studi ini menggunakan jenis penelitian observasional analitik dan rancangan survey cross sectional. Sampel yang digunakan yaitu 15 orang pasien rawat inap dengan diagnosa ataupun riwayat DM Tipe 2 pada 24 Mei-12 Juni 2023. Teknik pengambilan sampel menggunakan accidental sampling. Analisis data menggunakan korelasi rank spearman. Hasil : Sebagian besar pasien berusia 55-64 tahun, berjenis kelamin perempuan, tidak bekerja, memiliki status gizi normal, memiliki komplikasi pada sistem kardiovaskular, dan diberikan jenis pengobatan insulin oleh dokter, beban glikemik Diet DM pasien rendah, tingkat konsumsi energi pasien kurang, tingkat konsumsi protein seimbang antara kurang dan baik, dan tingkat konsumsi serat pasien baik. Simpulan : Tidak ada hubungan antara beban glikemik diet DM, tingkat konsumsi energi, dan serat dengan kadar glukosa darah pasien DM Tipe 2 di Rumah Sakit Tk. II dr. Soepraoen Malang. Ada hubungan antara tingkat konsumsi protein dengan kadar glukosa darah pasien DM Tipe 2 di Rumah Sakit Tk. II dr. Soepraoen Malang. Kata Kunci : Beban Glikemik, Diet DM, Tingkat Konsumsi, Zat Gizi
The Relationship between Diet and Physical Activity with the Nutritional Status of More Adolescents at SMP Negeri 1 Campurdarat Tulungagung Pusparini, Nayunda Putri; Fajar, Ibnu; Hadisuyitno, Juin; Komalyna D, I Nengah Tanu
NUTRITURE JOURNAL Vol. 3 No. 2 (2024): Nutriture Journal
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/nj.v3i2.4082

Abstract

Background: Overnutrition or obesity is a condition where body weight increases due to the accumulation of body fat. One of the causes of nutritional status is a change in excessive eating patterns and lack of physical activity. Food consumption levels refer to the amount of food and drink consumed by individuals, families or communities in a certain time period. Apart from the level of food consumption, the factor that influences nutritional status is physical activity. The definition of physical activity is any body movement that is caused by the work of skeletal muscles and increases energy and energy expenditur. Objective: to determine the relationship between the level of food consumption and physical activity with the incidence of adolescent nutritional status at SMP Negeri 1 Campurdarat. Methods: This research includes quantitative research, a type of analytic survey research with a case control research design, Result: The results of the chi square analysis of the relationship between the level of food consumption and the nutritional status of the respondents had a significance value of 0.009 or <0.05 and the relationship between the level of food consumption and the nutritional status of the respondents had a significance value of 0.003 or <0.05 so that it can be said that there is a relationship. Conclusion: Shows that there is a relationship between excessive eating patterns with more nutritional status in adolescents and less physical activity with the incidence of overweight adolescents.

Page 1 of 1 | Total Record : 5

 1 

Filter by Year

2024 2024


Reset
Filter By Issues
All Issue Vol. 4 No. 2 (2025): Nutriture Journal Vol. 4 No. 1 (2025): Nutriture Journal Vol. 3 No. 3 (2024): Nutriture Journal Vol. 3 No. 2 (2024): Nutriture Journal Vol. 3 No. 1 (2024): Nutriture Journal Vol 2 No 3 (2023): Nutriture Journal Vol. 2 No. 2 (2023): Nutriture Journal Vol 2 No 2 (2023): Nutriture Journal Vol 2 No 1 (2023): Jurnal Nutriture Vol 1 No 3 (2022): Jurnal Nutriture Vol 1 No 2 (2022): Jurnal Nutriture Vol 1 No 1 (2022): Jurnal Nutriture More Issue