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INDONESIA
Jurnal Gizi
Published by Universitas Muhammadiyah Semarang
ISSN : 23027908     EISSN : 25804847     DOI : -
Core Subject : Health,
Health Professions
Jurnal ini diterbitkan oleh Prorgam Studi Ilmu Gizi, Fakultas Ilmu Keperawatan & Kesehatan, Universitas Muhammadiyah Semarang. Sebagai sarana publikasi ilmiah hasil-hasil penelitian dan pemikiran tentang ilmu gizi
Arjuna Subject : -
Articles 4 Documents
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Search results for , issue "Vol 12, No 2 (2023): Jurnal Gizi UNIMUS" : 4 Documents clear
Hubungan Asupan Kalium dengan Hipertensi pada Perempuan Etnis Minangkabau Usfa, Marwanda Da; Hasni, Dita; Birman, Yuliza; Febrianto, Budi Yulhasfi
Jurnal Gizi Vol 12, No 2 (2023): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.12.2.2023.52-63

Abstract

Background : Hypertension is a blood pressure disease, where there is an increase in systolic (≥140 mmHg) and/or diastolic (≥ 90 mmHg) blood pressure quickly or slowly. Objective : This study aims to determine the relationship between potassium intake and the incidence of hypertension in inangkabau ethnic women. Methods : This research is a type of analytical research with a case control research design. The population in this study were all Minangkabau ethnic women who suffered from hypertension who went to the Air Padang Children's Health Center, with 114 samples that met the inclusion and exclusion criteria. Bivariate and univariate data analysis is presented in the form of frequency distribution and percentage, and the data is processed using the SPSS program. Result : This study showed that as many as 112 people (98.2%) of Minangkabau ethnic women with less potassium intake, and 2 people (1.8%) with adequate potassium intake. The average potassium intake in the hypertensive women group was 855.0146 mg, while the nonhypertensive women group was 1699.5777 mg. Hypertensive women have an average systolic blood pressure of 151.44, while a diastolic blood pressure of 92.09. Women without hypertension had an average systolic blood pressure of 111.49, while a diastolic blood pressure of 76.93. Less potassium intake was found in the hypertensive women group, namely 57 people (100%) compared to the nonhypertensive women group, namely 55 people (96.5%). Conclusion : There is no significant relationship between potassium intake and blood pressure in Minangkabau ethnic women.  Keywords: Hypertension, Potassium, Minangkabau
Hubungan Pengetahuan Gizi Ibu, Pendapatan, Ketahanan Pangan Keluarga dengan Status Gizi Siswa MTs Muhammadiyah Pemalang Oktaviasih, Astri Ayu; Sartono, Agus; Susantini, Purwanti; Ayuningtyas, Rr. Annisa
Jurnal Gizi Vol 12, No 2 (2023): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.12.2.2023.107-117

Abstract

Adolescence is a unique period in terms of behavior to meet nutritional needs. The nutritional status of the adolescent is interfered with by sociodemographic variables. This study aims to analyze the relationship between mother’s nutritional knowledge, income, and household food security with the nutritional status of students at MTs Muhammadiyah 02 Pemalang. A cross-sectional study was conducted on 76 students selected by systematic random sampling. The respondents of this study are the mother and the family. Data on mothers’ nutrition knowledge, family income, and food security were collected using questionnaires. The relationship of the variables was analyzed by Pearson correlation. The study found that 22.4% of students are underweight, and 11.8% of students are overweight. 52.6% of respondents haveadequate nutrition knowledge, 40.8% of respondents' families have low income, and 57.9% are food insecure. There is no relationship between mothers’ nutritional knowledge and family food security (p =0.099), there is a relationship between mothers’ nutritional knowledge and student nutritional status (p =0.014), there is a relationship between family income and student nutritional status (p = 0.000), there is no relationship between food security families with the nutritional status of students (p = 0,888). Mothers’ nutritional knowledge and family income are related to the nutritional status of the student.Keyword : Food security, income, mother’s nutritional knowledge, nutritional status
Manajemen Sekolah Sebagai Pilar Penyelenggaraan Kantin Sehat Kadaryati, Sri; Prasetyaningrum, Yunita Indah; Sukismanto, -; Wulan, Yuni Kartika; Wardani, Desy Fitria; Nareswara, Angelina Swaninda
Jurnal Gizi Vol 12, No 2 (2023): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.12.2.2023.72-84

Abstract

Eating habits, nutritious and safe food intake are greatly determined the nutritional status  of school-age children and adolescents. Eating habits acquired during adolescence will have an impact on adulthood and the elder. Overweight and obesity increased not only occur in adults, but also in adolescents. A school is a place where children spend more time every day than at home. Therefore, it needs to be considered food provision in schools. This study provides an overview of the readiness of school management in implementing healthy canteens in schools. This was qualitative research with a case study approach. The research was conducted at SMP Negeri 4 Depok Sleman Yogyakarta from June to August 2022. Data were collected using in-depth interviews involving principals and teachers as narasumberts. The study has obtained an Ethical Clearance from Komisi Etik Penelitian Kesehatan, Fakultas Ilmu Kesehatan, Universitas Respati Yogyakarta. The results showed that the school had prepared buildings and physical facilities in the canteen. The policy of providing healthy food was indicated by menu selection with restrictions on products high in sugar and salt, as well as the selection of safe serving utensils. This policy was agreed upon by the seller in the cooperation agreement between the school and the seller. Supervision systems were implemented by appointing healthy canteen management teams. Based on the results of this study, it was concluded that school management was committed to realizing a healthy canteen in schools. Policies regarding the provision of healthy food can be improved by adding menu choices from the vegetable group. Food safety can be improved by setting the serving time of food served.Keywords: healthy canteen, school management, principals, teachers
Tingkat Kesukaan The Angel Pastry dengan Substitusi Tepung Bonggol Pisang dan Daun Mangga Yuniastuti, Silvi Dwi; Restiana, Meira; Alfiyanti, Salma; Soesanto, Edy; Maharani, Putri; Aisyah, Siti
Jurnal Gizi Vol 12, No 2 (2023): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.12.2.2023.85-92

Abstract

One of the local food ingredients that can be used as a base for making pastry as an alternative diet for obesity in children is banana tubers and mango leaves. Banana stems and mango leaves can be processed into flour which can reduce damage and increase added value. Banana hump flour and mango leaves can be processed into various snacks, one of which is The Angel Pastry. The higher fiber and antioxidant content by substituting banana hump flour and mango leaves in the angel pastryhas the potential to be a filling snack. The aim of this research was to determine the level of preference for The Angel Pastry formulation with the substitution of banana hump flour and mango leaves. The experimental design used in this research was RAL (Completely Randomized Design). The substitution formulation for banana hump flour and mango leaves in making The Angel Pastry is 0,15, and 30%. The resulting Angel Pastry will be tested for the level of liking of 30 semi-trained panelists. The results showed that the substitution of banana hump flour and mango leaves had asignificant effect on the parameters of color, aroma, taste and texture preference level. Substitution of banana hump flour and mango leaves in making The Angel Pastry at 15% is the best treatment with a color preference level value of (4.72); aroma (4.89); taste (4.48); texture (4.82).Keywords: the angel pastry,banana flour, mango leaves, sensory evaluation

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