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Jurnal Gizi

jgizi
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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

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Articles 170 Documents

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Hubungan Kontribusi Lauk Hewani, Nabati dan Sayuran dengan Tingkat Konsumsi Protein dan Zat Besi pada Mahasiswi yang Tinggal di Rusunawa Residence 1 Unimus Septia Dewi Arianti; Agustin Syamsianah; Erma Handarsari
Jurnal Gizi Vol 4, No 2 (2015): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Anemia is a lack of blood diseases are mostly caused by the consumption of food, thats less of iron. Lack of iron consumption in Indonesia caused by the people consume more plant foods that are less of iron, more less than the animal foods that are high of iron, The condition is very risky tothe occurrence of anemia. The protein consumpsion of Indonesian community are still low. The condition will increase the risk of occurence of anemia.The general objective of this study was to determine the relationship between contribute a side dish of animal, vegetable and vegetable with protein and iron consumption levels of the student who lives in Rusunawa Residence 1 UNIMUS.This research is explanatory research design with cross sectional approach. The number of sample is 52 students who are living in Rusunawa Residence 1 UNIMUS. The sample was put bythe simple random sampling tehnique. The bivariate statistical analysis was done by the Pearson correlation test.The results show that the average of contribution of protein animal dishes was 12.68% of AKG and the average of iron was 4.62% of AKG, The average of contribution of protein vegetableside dishes was 36.92% of AKG and the average iron was 40.76% of AKG. The average of protein vegetable contribution was 4.82% of AKG and iron was 6.36% of AKG. There are 29 student (55,8 %) who consume protein under 100% of AKG and there are 48 student (92,3 %) who consume iron under 100% of AKG.Conclusion : There is no relationship between the contribution of protein and iron animal side dish with the protein and iron consumption level. There is a correlation between thecontribution of protein and iron vegetable side dish with the protein and iron consumption levels.Keywords: The Contributions of Side Animal, plant and Vegetables. , The Protein and Iron Consumption Level.

Efektifitas Penatalaksanaan Proses Asuhan Gizi Terstandar terhadap Perbaikan Asupan Pasien Sindrom Metabolik di RSUD Sidoarjo Dian Handayani; Pudji Astutik; Yuni Nurwati; Marselina Azalia Mahar
Jurnal Gizi Vol 7, No 1 (2018): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Nutrition service in hospital is a service provided in accordance with the patients’ condition based on clinical conditions, nutritional status and metabolic status of the body. These services can be achieved by providing nutritional care using the Nutrition Care Process (NCP) method.Nutrition interventions are important to help healing process, maintaining and improving health status of the patients. This study aims to determine the difference intake of the patients in the Lotus Terpene Room II and Tulip I RSUD Sidoarjo before and after nutrition interventions. The design of this study using descriptive observational study with 31 respondents taken by Purposive Sampling. Data collection was done by anthropometry measurement, data from medical record and recall 3x 24 hours. The results showed that 48% of respondents with metabolic syndrome aged 50 – 59 years and mostly with diabetes mellitus (61%), 45% of them had a good initial intake and increased after nutrition intervention. The most common nutritional diagnosis is abnormallaboratory values in blood sugar and blood fat profiles. The result of paired difference test showed significant difference of p value 0,000 (p <0,05). Conclusion : 55% respondents increased their intake in the end of observation. Nutrition intervention can improve the patients’ intake.Keywords : initial intake, final intake, standardized nutrition care, metabolic syndrome

Hubungan Kepatuhan Minum Tablet Besi dan Status Gizi Ibu Hamil dengan Berat Badan Bayi Lahir di UPT Puskesmas Gondosari Kecamatan Gebog Kabupaten Kudus Novik Sri Rezeki; Ali Rosidi; Yuliana Noor Setiawati Ulvie
Jurnal Gizi Vol 4, No 1 (2015): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

The problem of malnutrition is a major health problem and is a cause of maternal and child mortality . Infant and maternal mortality and infant with low birth weight (LBW) is specified by maternal nutritional status during pregnancy . Pregnant women who experience chronic Energy Deficiency (CED) or MUAC < 23.5 cm more likely to deliver low birth weight babies, which is marked with a birth weight less than 2,500 grams. Pregnant women at high risk for iron deficiency anemia due to iron requirements increase during pregnancy. The low compliance in pregnant women taking iron tablets cause the high iron deficiency anemia in pregnant women.This research is explanative, with a retrospective cohort design, conducted in March-April 2014 in the UPT Puskesmas Gondosari. Amount equal to the total sample population is 42 people.Pregnant women who drink wayward iron tablets there are 22 people ( 52.4 % ) and the nutritional status of SEZ as many as 20 people (47.6 %) . Birth weight LBW infants have 2 babies (4.76 %). There is a relationship adherence with iron tablets weight babies born with p = 0.011. There is a relationship between the nutritional status of pregnant women with birth weight infants with p =0.001.

Total Bakteri Asam Laktat, Aktivitas Antioksidatif, dan Daya Terima Yoghurt Herbal Sinbiotik Jelly Drink Dengan Penambahan Ekstrak Daun Salam Ninik Rustanti; Nuryanto Nuryanto; Tio Fajarini
Jurnal Gizi Vol 6, No 2 (2017): Jurnal Gizi Unimus
Publisher : Universitas Muhammadiyah Semarang

The incidence of metabolic syndrome can be minimized by consuming functional foods and various spices. The sinbiotik herbal jelly yogurt drink with the addition of bay leaf extract can affect the lactic acid bacteria, the antioxidant activity and the level of acceptance of herbal sinbiotik yoghurt jelly drink. The objective of this research is to determine the effect of addition of bay leaf extract to total lactic acid bacteria, antioxidant activity and the level of acceptance of sinbiotik herbal jelly yogurt drink. This was true experimental research with one factor completerandomized design, specifically the addition of indonesian bay leaf extract 0%, 0.13%, 0.3%, and 0.6% in the sinbiotik herbal jelly yoghurt drink. Analysis of total lactic acid bacteria using total plate count test, the antioxidant activity using 1-1-diphenyl-2-picrylhydrazyl test (DPPH), while the acceptance test were analyzed by hedonic test. The addition of bay leaf extract had no significant effect to the total lactic acid bacteria. The highest antioxidant activity on bay leaf extract 0.6% at 49.33%. In the acceptance test give effect to the aroma, color and flavor, butdoes not affect the texture.Keyword :herbal yoghurt, Indonesian bay leave, antioxidant activity, lactic acid bacteria

Kepuasan Pasien Terhadap Variasi Bahan Makanan di Rumah Sakit Laksmi Karunia Tanuwijaya; Tiara Dian Novitasari; Eva Putri Arfiani; Yudi Arimba Wani; Dina Elok Wulandari
Jurnal Gizi Vol 8, No 1 (2019): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Food service at the hospital is being widely reported, especially with regard to patient satisfaction. There are several nutrition service factors that can affect patient satisfaction, one of them is a variation of food ingredients. The purpose of this study was to know the relationship between variations in the types of food ingredients with patient satisfaction. Type of researchwas a quantitative research using cross sectional design with population of adult patients at class 2 and 3 who received a regular or soft diet. The sampling method was convenience sampling. Total sample were 97 patients and using the questionnaire as data collection instrument. The results of data analysis using Spearman Correlation test showed that therewere a relation (p <0,05) between animal protein food ingredients variation (<0,001), vegetable protein food ingredients variation (<0,001), vegetable food ingredients (0,006), and overall food material variation (<0,001) against patients satisfaction. Based on the results of data analysis can be concluded that variety of food ingredients affect patients satisfaction. Keywords : hospital, variation of food ingredients, patients satisfaction

Hubungan Asupan Protein Dengan Kadar Ureum, Kreatinin, dan Kadar Hemoglobin Darah pada Penderita Gagal Ginjal Kronik Hemodialisa Rawat Jalan Di RS Tugurejo Semarang Nura Ma’shumah; Sufiati Bintanah; Erma Handarsari
Jurnal Gizi Vol 3, No 1 (2014): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Chronic renal failure or end-stage renal disease is a progressive destruction of kidney structure and continuously. Renal function that can not be recovered where the body's ability to maintain metabolic balance, and fluid electrolyte failure, which led to uremia (Elizabeth, 2009). The purpose of this study was to determine the "Relationship with Protein Intake Levels of urea, creatinine and Hb Levels in Patients with Chronic Renal Failure in the Outpatient Hemodialysis Tugurejo Hospital Semarang" This type of research is Clinical Nutrition descriptive analytic with cross sectional approach. Population in this study were all out patients with chronic renal failure undergoing hemodialysis at Tugurejo Hospital, Semarang. The research was done at June-July 2013. the criteria of patient are had urea levels> 40 g / dl and creatinine levels > 1.3 g /dl, able to communicate, aged 17 years old and above, we gained the sample as many as 35 pasient. To collecting the data, we used interview with food frequency tools. To test the correlation between protein intake and levels of urea, creatinin, blood hemoglobin level, we used the Rank Spearman test and to tested the normality of data we used the kolmogorov-smirnov test The results showed that there are 21 (60,0%) patients with kidney failure are male more than female. The aged of 41-60 years old are 17 pasient (48.6%), pasient with normal nutritional status are 17 people (48.6%). The average of protein intake is 80,02 gram per day. All of patient (100%) have blood urea levels over than the normal level. and the blood creatinine levels likewise all of patient , men (20 patient) and women (14 patient) have blood Hb level in the category entirely lacking. Statistical test result showed that there are a corelation between protein intake with the levels of urea (p value 0,019 <0,05), protein intake with the level of kreatinin (p value 0,044<0,05), and protein intake with the Hb levels (p value 0,024< 0,05)

Perbedaan Produktivitas Kerja Pekerja Wanita Berdasarkan Tingkat Konsumsi Energi, Protein dan Zat Besi di CV. Mubarokfood Cipta Delicia Nurul Hidayah; Agustin Syamsianah; Mufnaetty -
Jurnal Gizi Vol 5, No 2 (2016): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

The women participation in economic activities are not a new phenomenon in Indonesia. The number of women workers are getting higher every year. But the nutrition and health ofwomen worker have not received the good attention, so it can lead to women worker productivity is lower than in male workers. One of the factors that affect the productivity of labor is the adequacy of nutrients, such as: energy, protein, fat, and carbohydrate, where are as macro nutrients the body needs. Inaddition to the adequacy of macro nutrients, micronutrients also play an important role in the body. One of them is iron, iron consumption is inadequate will increase the absorption of ironfrom food, mobilizing iron stores in the body, reducing the transportation of iron to the bone marrow, and a decrease in hemoglobin, resulting in anemia and ultimately can reduce theproductivity of labor of women. The research is analytic research was done at CV. Mubarok Food Cipta Delicia, thats have 25 people as women workers. All of the women workers were used as the sample in this study. Analysis of the data using One Way Anova Test. The results showed that the average energy consumption of women workers is 1747.2 kcal and fulfilling 79,5 % of the daily energy requirement. The average consumption of proteinwomen workers is 53.4 grams and fulfilling 91.5% of the daily protein requirement. While the average consumption of women worker iron are 8.9 mg and fulfilling 39.5% of the daily ironrequirement. Test results show there are no difference in labor productivity of women employe based on their level of energy consumption (p= 0,57), protein(p =0,483) and iron (p = 0,153).Key words: women worker productivity, energy consumption, protein consumption, iron consumsption.

Indeks Massa Tubuh Menurut Umur sebagai Indikator Persen Lemak Tubuh pada Remaja rosidi, ali
Jurnal Gizi Vol 7, No 2 (2018): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Health impact which caused by overnutrition is related to excess in body fat. Thus, nutritional status monitoring in adolescent is crucial because the prevelance of overnutrition in adolescent increased per years. Body Mass Index per age (BMI/A) is easy, simple, and generally used to determine nutritional status, but incapable to measure overnutrition related excess body fat precisely. Body fat percentage is used to determine overnutrition but special equipment and capability are required. The purpose of the study are to analyze correlation between BMI/A and body fat percentage and verify BMI/Aâ€™s sensitivity-specificity as body fat percentageâ€™s indicator. In this cross sectional study, 82 adolescents from SMAN 47 Jakarta are chosen to participate by simple random sampling. Anthropometric instrument that used are microtoise, spring scales, and bioelectrical impedance analysis (BIA). There is a significant correlation with a strong value between BMI/A and percent body fat (r=0,814; p=0,000). BMI/A as percent body fatâ€™s indicator has low sensitivity and high specificity (Se= 55,17%; Sp= 94,34%). Eventhough there is strong correlation, BMI/A is less sensitive as percent body fatâ€™s indicator to determine nutritional status in adolescent, thus body fat measurement is needed to validate value of BMI/A measurement.Â

Praktek Pemilihan Makanan Kemasan Berdasarkan Tingkat Pengetahuan Tentang Label Produk Makanan Kemasan, Jenis Kelamin, dan Usia Konsumen di Pasar Swalayan ADA Setiabudi Semarang Vania Chandra Devi; Agus Sartono; Joko Teguh Isworo
Jurnal Gizi Vol 2, No 2 (2013): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Today, many consumers in Indonesia who do not attention to the selection ofpackaged foods based on food labels are listed in the packaged food. There are several factors that can influence consumer behaviour towards the selection of packaged foods, such as age, income, gender, education, and work status. According to the research Asmaiyar (2004) women are more conscientious consumers read food packaging labels before deciding to purchase a consumer packaged foods than men. High level of education is also a contributing factor consumers to be more careful in choosing packaged foods. The purpose ofthis research was to determine the selection of food packaging based practice knowledge level, gender, and age of consumer visitors Supermarket ADA Setiabudi Semarang. The type of the research is Explanatory, it’s mean to explain the relations between one variabel and the other or how one variable affects the other variable. The method used was a survey by questionnaire. The approach of study is crossectional and the research population is an affordable all visitors Supermarket ADA Setiabudi Semarang who buy packaged foodproducts. The sample of this study is taken using a quota sampling method, with the number of samples were 68 samples, consisted of 34 men and 34 women. The age of samples were between 17 to 65 years. The results showed that 82.1% rate of good knowledge, 61.8% female respondents, and 57.6% aged adults are categorized properly in practice the selection of packaged foods. Data analysis using chi square test and Pearson correlation. There was a relationship betweenthe level of knowledge with practice selection of food packaging as well as gender and age is a risk factor in the selection of food packaging practices.

Perbedaan Tingkat Kecukupan Energi Protein, Status Kesehatan Dan Status Gizi Anak yang Memanfaatkan dan Tidak Memanfaatkan Makanan Sekolah Dasar Islam Terpadu (SDIT) Harapan Bunda Semarang Exsi Rila Kusuma; Agus Sartono; Hapsari Sulistya Kusuma
Jurnal Gizi Vol 5, No 1 (2016): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

The Children, included school-age (6-12 years old) is a children period who do not understand a balanced nutrition yet, generally. It causes they do fault in selecting meals. The condition can make they suffer malnutrition problem, School meals service in Islamic Primary School (SDIT)Harapan Bunda Semarang intended to solve a problem related to the school meals in school children. The purpose to be achieved is to reduce student eating randomly snack so that decrease the risk of diseases which is caused from food and to adequate nutrition intaketo increase childrens nutritional status and health.This aims of the research is to analyze the difference of protein energy sufficiency level nutritional status and health status between the children who apply and not apply school meals atIntegrated Islamic Primary School (SDIT) Harapan Bunda Semarang.The type research is analytic with observation method and cross sectional approach. The research samplings are 108 students of 3 th, 4 rd and 5 th class of SDIT Harapan Bunda Semarang.The samplings are taken by stratified random sampling. The correlation of variables are analyzed with Mann-Whitney test (Z test)and Chi-Square test.Quality of school meals has been good qualified in terms of acceptability, but not good in menu variations and nutrition content yet. Moreover, there is no difference of energy sufficientlevels (pv : 0.415) between children who apply and not apply school meals. There are no difference of protein sufficient levels (pv : 0,289), no defference of health status (X : 0,282)and no defference of nutritional status (pv : 818) between children who apply and not apply school mealsThere is no difference of energy protein sufficient level, health status and nutritional status between the children who apply and not apply school meals at Integrated Islamic PrimarySchool Harapan Bunda Semarang.Key Word: School-Age Children, Quality of School Meals, Protein Energy Sufficient Level, Health Status and Nutritional status

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