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Mohammad Jaelani
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Jurusan Gizi, Poltekkes Kemenkes Semarang, Indonesia
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INDONESIA
Jurnal Riset Gizi
Published by Poltekkes Kemenkes Semarang
ISSN : 2338154X     EISSN : 26571145     DOI : http://dx.doi.org/10.31983/jrg.v11i2.10382
Core Subject : Health, Education,
Education Health Professions Other
Jurnal Riset Gizi (ISSN 2338-154x) is a journal that contains the results of health research in the field of nutrition including clinical nutrition, community nutrition, and food services Published two times a year, Jurnal Riset Gizi considers submissions on any aspect of nutrition and public health across age groups and settings These includes : Evaluation of public health programmes or interventions Health Protection including control of communicable diseases Health promotion and disease prevention
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 459 Documents
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ANALISIS KADAR SERAT PADA SNACK BAR DENGAN BERBAGAI KOMPOSISI TEPUNG BERAS HITAM (ORYZA SATIVA L) DAN TEPUNG KACANG MERAH (PHASEOLUS VULGARIS L) Fitriana, Dwi Indah Nur; Setiadi, Yuwono
JURNAL RISET GIZI Vol. 5 No. 1 (2017): Mei (2017)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v5i1.4316

Abstract

Background: the Level of fiber consumption of Indonesia's population in general is still low, so the need for innovation in product development of prepared foods that are high in fiber. Examples of materials that can be used can be used is black rice and red beans that have fiber content to 28.59 g% 35,44% g and allows to be added in the manufacture of snack bar. Objective: to determine the effect of various differences in the composition of rice flour and black bean flour red against the fiber content and the received power snack bar. Method: 1 factors, i.e. differences in the composition of rice flour and black bean flour red as well as 5 standard of treatment, i.e. the composition of A, B, C, D, and E and 3 times repetition. Fiber content was analyzed by using gravimetric method. Received power carried out by 20 panelists using hedonic test. Results: No influence of differences in the composition of rice flour and black bean flour red against the fiber content the snack bar (p= 0.016; p>0,01). There is the influence of differences in the composition of rice flour and black bean flour red against the received power of the texture on the composition of A with D (p= 0.007) as well as a sense between the composition of B with D (p= 0.003) and B with E (p= 0.001) and no effect on the color and aroma of the snack bar. Conclusion: the Composition of the snack bar which is recommended to be developed is the composition C (50% rice flour and black bean flour red) with the donation of the fiber by 21,24 g%.
HUBUNGAN POLA MAKAN DAN ASUPAN KARBOHIDRAT DENGAN KADAR GLUKOSA DARAH PESERTA PROLANIS DI WILAYAH KERJA PUSKESMAS KEDUNGMUNDU KOTA SEMARANG Arolyumna, Anna; mintarsih, Sri Noor
JURNAL RISET GIZI Vol. 3 No. 1 (2015): Mei (2015)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v3i1.4317

Abstract

Background : DM prevalence in Indonesia in 2013 was 2.1% while in Semarang City in 2013 the DM cases were ranked second at 10.48% and Kedungmundu Community Health Center was ranked first at 21.55%. One of the factors causing the high prevalence of DM is an unhealthy diet including a high carbohydrate diet, eating fast food habits with high fat content and lack of physical activity Objective: to determine the relationship between diet and carbohydrate intake with PROLANIS participants' blood glucose levels in the working area of Kedungmundu Health Center, Semarang City.  Methods: This study included the field of community nutrition with the Cross-sectional method. The number of samples is 33 people. Data collected are blood glucose levels, dietary patterns and carbohydrate intake. The method used is interviews and direct observation. To find out the relationship between variables used the Fisher's Exact Test with a confidence degree of 95%. Results: The results showed that samples with blood glucose levels in the DM category were 48.48%, diet was often as much as 60.61%, and more carbohydrate intake was 21.21%. There is no correlation between diet and glucose levels (p = 0.213). There is no relationship between carbohydrate intake and blood glucose levels (p = 0.271).
HUBUNGAN ANTARA AKTIVITAS FISIK DAN DURASI TIDUR DENGAN OBESITAS PADA SISWA SMA N 3 SEMARANG Anhhitasari, Dita Retno; Hunandar, Cahyo
JURNAL RISET GIZI Vol. 3 No. 1 (2015): Mei (2015)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v3i1.4319

Abstract

Background: one of the nutritional problems in Indonesia is obesity. The prevalence of obesity among adolescents aged 13-15 years on the anthropometric index BMI / U is equal to 2.5% obesity (Riskesdas, 2013). Objective: to determine the relationship between physical activity and the duration of sleep with obesity in students of SMA N 3 Semarang Methods: his study included community nutrition research using a matchless case control design with 14 samples and controls of 14 samples. Data collected included anthropometric measurements, 2x24 hour physical activity with diary methods, sleep duration forms, personal data and general description of the school. The test used to determine the relationship between obesity and physical activity is the Fisher Exact Test, while the test used to determine the relationship between sleep duration and obesity is Chi Square Tests with α = 0.05 Results: Physical activity of SMA N 3 Semarang students compared to AMB which had mild activity in the case group was 100% while in the control group it was 50%, which had short sleep duration in 85.7% cases and 35.7% in controls. There is a significant relationship between physical activity and obesity (p = 0.006). There is a significant relationship between sleep duration and obesity (p = 0.007, OR = 10.8) and shows that samples that have short sleep duration are 10.8 times more at risk of obesity compared to samples that have sufficient sleep duration. Conclusion: there is a relationship between physical activity and sleep duration with obesity. It is recommended for the school to hold a weight assessment regularly every month and maximize physical activity activities during sports hours. For students to take a nap or be able to sleep before 10 o'clock at night.
ASUPAN FE, KADAR HEMOGLOBIN, DAN VO2 MAX PADA SISWA SEKOLAH SEPAK BOLA Rahayu, Evi Puji; Jaelani, Mohammad
JURNAL RISET GIZI Vol. 3 No. 1 (2015): Mei (2015)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v3i1.4320

Abstract

Background: VO2 max is a reference in determining the resistance of one's lung heart. An athlete should have good VO2 max. If an athlete has a low VO2 max, he will quickly experience fatigue so the quality of the sport is not optimal. But the average VO2 max Indonesian soccer athlete is still below the standard.. Objective: The aim of the study was to determine the relationship between Fe intake and hemoglobin level with VO2 max in soccer school students  Methods: is a clinical nutrition study with a cross sectional approach, a total sample of 30 soccer school students. Fe intake was obtained by the semi-quantitative food frequency method. The hemoglobin level was measured by the sianmethemoglobin method and VO2 max was measured by the multistage fitness test method. Relations between variables using the Pearson Product Moment and Rank Spearman correlation test.  Results: 60% of subjects consumed Fe were less, 66.7% had anemia and all subjects had low VO2 max. There is no correlation between Fe intake and VO2 max (p = 0.155). There is a relationship between hemoglobin level and VO2 max (p = 0.021). Conclusion : The higher the hemoglobin level, the higher VO2 max soccer school students.
EFEKTIFITAS EDUKASI SARAPAN SEHAT TERHADAP PENGETAHUAN GIZI, FREKUENSI SARAPAN, DAN ASUPAN ENERGI PADA SISWA SEKOLAH DASAR NEGERI BEJI 01 KABUPATEN SEMARANG Rozanah, Fatharani; Yuniarti, Yuniarti; Susiloretni, Kun Aristiati
JURNAL RISET GIZI Vol. 5 No. 1 (2017): Mei (2017)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v5i1.4321

Abstract

Background  : The healthy breakfast educatuon is the education in school about breakfast to a person or group through the learning practice  techniques. Objective  : This study aims to determine the effect of nutritional education on nutritional knowledge, breakfast frequency, and breakfast energy intake in elementary school students Negeri Beji 01 Semarang Regency. Method  : This research is an experiment with randomized pre-post test design control group design. The sample size is 30 students in the treatment group and 30 students in the control group. They are students of grade 2 to 4 primary school with criteria who do not usually breakfast, not in a state of illness, and willing to be a sample. This study was conducted for one month by providing nutritional education usingpower point media and handouts in the treatment group and handout for control group. Results : The results showed that nutrition education can increase nutritional knowledge by 22.7 point score (95% CI 15.9 – 29.3) and increase breakfast frequency equal to of 0.95 times (95% CI 1.29-0,62)higher than the control group. There is noteffect between nutritional education to breakfast energy intake (β = 48.78). Conclusion  : Nutrition education improves nutritional knowledge and breakfast frequency, but does not increase breakfast energy intakein elementary school students.
HUBUNGAN PENGETAHUAN DAN SIKAPHIGIENE SANITASIDENGANPRAKTIK HIGIENE SANITASI TENAGA PEMASAK MAKANAN DANMUTU BIOLOGI PADALAUK HEWANI DI RSUD KOTA SEMARANG Oktafiani, Ida; Hendriyani, Heni
JURNAL RISET GIZI Vol. 3 No. 1 (2015): Mei (2015)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v3i1.4322

Abstract

Background: Extraordinary events in 2011 caused 35 cases (28.69%), experienced food poisoning caused by microbes. Sanitation hygiene needs to be applied to maintain food quality, especially for cooking staff Objective: . This research was conducted to find out the relationship between knowledge and attitudes of sanitation hygiene with the practice of sanitation hygiene in cooking food and biological quality in animal side dishes in Semarang City General Hospital. Methods: Research included in institutional nutrition with a crossectional approach. The research sample used was animal dishes made from chicken meat, the respondents who were used as the research were food cookers. The data taken includes knowledge, attitudes and practices on cooking staff and biological quality on animal dishes using questionnaires, observation and laboratory checks. To find out the relationship between variables tested with Rank Spearman and Pearson Product Moment. Results: Animal side samples 58.3% had good biological quality, 100% good sanitation hygiene knowledge, respondents sanitation hygiene attitude 66.7% did not support, respondents sanitation hygiene practices 50% good. There is no relationship between knowledge and attitudes with hygiene sanitation practices (p = 0.712 and p = 0.614). There is a significant relationship between the variables of hygiene sanitation practices and total bacteria (r = -0.706) with p = 0.01. Conclusion : Good sanitation hygiene practices will reduce total bacteria in food and will produce good biological quality. It is recommended to increase supervision of sanitation hygiene practices.
EFEKTIFITAS EDUKASI DENGAN MEDIA AUDIOVISUAL TERHADAP PENGETAHUAN DAN SIKAP TENTANG GIZI SEIMBANG Mahmud, Mifta Rahayu; Ambarwati, Ria; Mintarsih, Sri Noor; Prihatin, Setyo
JURNAL RISET GIZI Vol. 5 No. 1 (2017): Mei (2017)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v5i1.4323

Abstract

Background  : Knowledge and balanced nutrition attitude in elementary school students is still low, one of them is influenced by the method of nutrition education wich isused lecture method and it does not use media that helps on the acceptance of information and understanding of information provided.Objectives  : To find out the effectiveness of education with audiovisual media toward knowledge and attitude about balanced nutrition at 11 years old students at SDN Bugangan 03 and SDN Rejosari 01.Method  : the research method using Quasi Experiment with desian pretest-posttest gruop one. The number of samples as much as 44 samples, divided into two groups, 22 sample treatment group and the control group sample 22. Statistical analysis using Independent T Test and Mann Whitney. Used to find out the significance of the influence of knowledge and attitudes about nutrition balanced before and after the treatment is done on a confidence level of 95% with the use of statistical software.Result  : Score average of knowledge before treatmet is 67,8and increasebecame 80,4. The score average of attitudebefore treatment is 75.2 increase become 78.9.Conclusion  : Audiovisual media is effective increase knowledge about balanced nutrition. Audiovisual media is not effective in changing attitudes about balanced nutrition.
ASUPAN ENERGI, ASUPAN KARBOHIDRAT DAN KADAR GLUKOSA DARAH PASIEN RAWAT INAP DIABETES MELITUS TIPE 2 DI RSUD KOTA SALATIGA Sandra H, Rachel Anindya; Isnawati, Mufliah
JURNAL RISET GIZI Vol. 3 No. 1 (2015): Mei (2015)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v3i1.4324

Abstract

Background: Non-communicable diseases (PTM) that take up a lot of attention are Diabetes Mellitus (DM). In Central Java, the percentage of cases of DM in 2012 was 15.8%. DM is a disorder caused by inadequate insulin hormone or impaired insulin function and cannot control blood sugar levels. Excess high energy intake of other excess nutrients, one of which is storage and can increase blood sugar levels. The pattern of DM diet in Salatiga City Hospital is adjusted to the cost of food (unit cost) of each treatment class. Differences in diet in each class consider the difference in the amount of energy and carbohydrates that are not according to needsObjective: to determine the effect of various differences in the composition of rice flour and black bean flour red against the fiber content and the received power snack bar.Methods: The research subjects were patients with a medical diagnosis of type 2 diabetes mellitus who were hospitalized in the VIP, I, II, III care class, over 18 years of age and were not fasting. Type of descriptive-analytic research and cross-sectional study design. How to take non-probability sampling. Data collected included blood glucose levels, energy intake, carbohydrate intake (Comstock method), calculation of energy and nutrient requirements. Statistical analysis uses Pearson Correlation and Linear Regression.Results: The research subjects were patients with a medical diagnosis of type 2 diabetes mellitus who were hospitalized in the VIP, I, II, III care class, over 18 years of age and were not fasting. Type of descriptive-analytic research and cross-sectional study design. How to take non-probability sampling. Data collected included blood glucose levels, energy intake, carbohydrate intake (Comstock method), calculation of energy and nutrient requirements. Statistical analysis uses Pearson Correlation and Linear Regression.
PERBEDAAN PERKEMBANGAN MOTORIK PADA ANAK AUTIS ANTARA YANG MENDAPAT TERAPI DIET CFGF DENGAN DIET PROVOKASI ELIMINASI DI KOTA SEMARANG Jaelani, Mohammad; Priyatno, Joko
JURNAL RISET GIZI Vol. 5 No. 1 (2017): Mei (2017)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v5i1.4325

Abstract

Background  : There are at least two dietary recommendations for people with autism, a strict diet of CFGF that eliminates dietary sources of casein and gluten in the diet and a diet of elimination provocation that still tolerates foods containing Casein or gluten which after the provocation of elimination tests does not cause allergies in the individual.Objective  : This study was conducted to determine differences in motor development in children with autism between who received CFGF diet therapy with a diet of provocation of elimination in the city of Semarang.Method  : To achieve the expected research objectives, descriptive research will be conducted using comparative study method that is comparing the energy intake, protein intake and autistic children's development body between those who run the CFGF diet and provocation of elimination using Longitudinal research design that measures the variables for three months ahead.Results  : The results of the analysis in Table 22 showed that there was a difference between the CFGF Diet Group and the Elimination Provocation Diet on the variable energy intake level, protein intake level and nutritional status (pvalue <0.05). While in the variable of motor development statistically there is no difference (pvalue> 0,05).Conclusion  : There is a difference in the level of adequacy of energy, protein and nutritional status between children who run the CFGF Diet with children who are on diet therapy Provocation of elimination. And there is no difference in motor behavior between children who run the CFGF Diet with children who are on diet therapy Provocation of elimination.
HUBUNGAN ASUPAN NATRIUM DENGAN TEKANAN DARAH PADA PEGAWAI DI SMA NEGERI 1 BATANG Ratnadewi, Sevena Nur; Isnawati, Muflihah; Prihatin, Setyo
JURNAL RISET GIZI Vol. 3 No. 1 (2015): Mei (2015)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v3i1.4326

Abstract

Background: Hypertension is a condition where there is an increase in pressure. One of the main causes of hypertension is a lifestyle and a wrong diet. Preserved foods and kitchen salt and high amounts of flavoring can increase blood pressure because they contain excessive amounts of sodium.Objective: To determine the relationship between sodium intake and blood pressure in employees at SMA N 1 Batang.Method: This study was a clinical nutrition field study with a cross sectional approach. The sample was 50 people in SMA N 1 Batang which were determined by random sampling. Data collected in the form of general data samples obtained through the form of collecting data samples, data on sodium intake through a semi-quantitative food frequency form, and blood pressure through measurements using a spignomanometer. Test statistics are used to analyze the relationship between variables using the Pearson Product Moment correlation test.Results: The results showed that 58.0% of the samples had enough sodium intake and 64.0% of the samples had normal blood pressure. The results of statistical tests show that there is a relationship between sodium intake and systolic and diastolic blood pressure with a value of p <0.05.Conclusion: There is a correlation between sodium intake and blood pressure in employees in SMA 1 Batang.

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