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INDONESIA
NUTRIRE DIAITA
Published by Universitas Esa Unggul
ISSN : 19798539     EISSN : 27461734     DOI : -
Core Subject : Health, Agriculture,
Agriculture, Biological Sciences & Forestry Health Professions Public Health
Journal Description NUTRIRE DIAITA publishes original research articles, review articles, and clinical studies covering the broad and multidisciplinary field of human nutrition. In the aim of improving the quality of the journal since Oktober 2019 this journal officially had made a cooperation with Nutrition Department Universitas Esa Unggul FOCUS AND SCOPE NUTRIRE DIAITA aim to deliver findings and innovations in the field of nutrition and health. NUTRIRE DIAITA is published 2 times per year (April and October). The journal covers all aspect relating to Human Nutrition including clinical nutrition, community nutrition, food service management, food technology and sport nutrition.
Arjuna Subject : Keperawatan - Nutrition and Dietetics
Articles 164 Documents
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Kualitas Tidur dan Stres Berhubungan dengan Status Gizi Orang Dewasa pada Masa Pandemi Covid-19 Isti, Avifah Normalia; Safitri, Debby Endayani; Arumsari, Imas
Jurnal Nutrire Diaita (Ilmu Gizi) Vol 13, No 02 (2021): NUTRIRE DIAITA
Publisher : Lembaga Penerbitan Unversitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/nut.v13i2.4053

Abstract

AbstractNutritional status is one of the factors in improving the quality of human reources. Nutritional status in early adulthood is influenced by energy intake and macro nutrients, physical activity, sleep quality, stress level and screen time. The purpose of this study was to see the relationship between energy intake and macro nutrients, physical activity, sleep quality, stress levels and screen time with nutritional status in early adulthood in Kota Bambu Utara Village.This study used a cross sectional study design. Primary data collected were body weight and height, energy intake and macro nutritients data using a 2x24 hour food recall questionnaire, physical activity data using the Physical Activity Level (PAL), sleep quality data using the pitssburg sleep quality index (PSQI), stress level data using the Depression, Anxiety, Stress Scale (DASS14) and screen time data using a screen time questionnaire. The number of samples taken consisted of 80 people the sampling technique in this study used simple random sampling method. The statistical tests used chi square and fisher exact. The results of statistical tests showed that there was relationship between sleep quality and stress level with nutritional status. Meanwhile, the variable wich were not related to nutritional status were energy intake, protein intake, fat intake and carbohydrate intake.  Keyword: Nutritional Status, Sleep Quality, Stress Level   AbstrakStatus gizi merupakan salah satu faktor peningkatan kualitas sumber daya manusia. Status gizi pada dewasa awal dipengaruhi oleh asupan energi dan zat gizi makro, aktivitas fisik, kualitas tidur, tingkat stres dan screen time. Tujuan dari penelitian ini adalah untuk melihat hubungan antara asupan energi dan zat gizi makro, aktivitas fisik, kualitas tidur, tingkat stres, dan screen time dengan status gizi pada dewasa awal di Kelurahan Kota Bambu Utara. Penelitian ini mengggunakan desain studi cross sectional. Data primer yang dikumpulkan yaitu berat badan dan tinggi badan, data asupan energi dan zat gizi makro menggunakan kuesioner food recall 2 x 24 jam, data aktivitas fisik menggunakan kuesioner Physical Activity Level (PAL), data kualitas tidur menggunakan kuesioner Pitssburg Sleep Quality Index (PSQI), data tingkat stres menggunakan kuesioner Depression, Anxiety, Stres Scale (DASS14), dan data screen time menggunakan kuesioner screen time. Jumlah sampel yang diambil terdiri dari 80 orang. Teknik pengambilan sampel pada penelitian ini menggunakan metode simple random sampling. Uji statistik yang digunakan adalah Chi Square dan Fisher Exact. Hasil uji statistik menunjukkan ada hubungan antara kualitas tidur dan tingkat stres dengan status gizi. Sedangkan variabel yang tidak berhubungan dengan status gizi yaitu asupan energi, asupan protein, asupan asupan karbohidrat dan screen time. Kata Kunci: Status Gizi, Kualitas Tidur, Tingkat Stres
Efektifitas Pemberian Tablet Curcuma, Putih Telur, dan Susu terhadap Asupan dan Berat Badan Pasien Tuberkulosis Dengan dan Tanpa Komorbiditas Effectiveness of Supplementation of Curcuma, Egg White, and Milk Tablets on Intake and Body Weight of Tuberculosis Patients With and Without Comorbidity Nadiyah, Nadiyah Nadiyah; Cahyani, Cahyani Cahyani; Novianti, Anugrah Anugrah
Jurnal Nutrire Diaita (Ilmu Gizi) Vol 12, No 02 (2020): NUTRIRE DIAITA
Publisher : Lembaga Penerbitan Unversitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/nut.v12i02.3564

Abstract

Indonesia has the second highest pulmonary TB (tuberculosis) cases after India. TB problem is included in three national health priorities in Indonesia besides stunting and immunization.  Jakarta is the province with the second largest number of pulmonary TB patients after West Java. Curcuma tablet is indicated to increase appetite. Milk and white egg as protein sources are high energy natural sources that are expected  to improve nutritional status of TB patients either with or without comorbidities. The objective of this study was to assess the effectiveness of supplementation of curcuma, white egg and milk to energy and protein intake and weight among pulmonary TB patients with and without comorbidities in Regional General Hospital Tarakan Jakarta. A One group pre and post test design was carried out with 33 samples of pulmonary TB patients who meet inclusion criteria. Energy and protein intake were measured by food recall and food weighing. Multivariate analysis of variance (manova) was used to determine the effectiveness of supplementation of curcuma, white egg and milk to energy and protein intake and weight between pulmonary TB patients with and without comorbidities. The result showed that there was no significant difference inincreasing energy and protein intake and weight after supplementation of curcuma, white egg and milk between pulmonary TB patients with and without comorbidities (p >0.05). There is no effect of comorbidities to increase of weight, energy and protein intake among pulmonary TB patients after supplementation of curcuma, white egg and milk. Keywords : curcuma, intake, weight, pulmonary TB, comorbidities Indonesia adalah negara dengan kasus TB terbanyak kedua setelah India.Masalah TB termasuk dalam tiga prioritas kesehatan nasional disamping stunting dan imunisasi. Propinsi DKI Jakarta adalah propinsi dengan TB paru tertinggi kedua setelah Jawa Barat. Tablet curcuma diindikasikan untuk menambah nafsu makan. Susu dan putih telur sebagai sumber protein merupakan makanan alami tinggi kalori yang diharapkan dapat meningkatkan status gizi penderita TB paru baik dengan ataupun tanpa komorbiditas.Tujuan penelitian ini adalah menjelaskan efektifitas pemberian tablet curcuma, putih telur, dan susu  terhadap asupan (energi dan protein)dan berat badan pada penderita tuberkulosis paru berdasarkan ada dan tidaknya komorbiditasdi RSUD Tarakan Jakarta. Penelitian ini menggunakan desain studi eksperimen one group pre and post test design. Sampel adalah pasien yang didiagnosis TB paru, yang dirawat di ruang rawat inap kelas III RSUD Tarakan Jakarta, yang memenuhi kriteria inklusi, yaitu sebanyak 33 sampel. Pengukuran asupan energi dan protein menggunakan metode food recall dan food weighing.Analisis data menggunakan uji multivariate analysis of variance (manova). Hasil penelitian menunjukkan tidak terdapat perbedaan peningkatan asupan energi, protein dan berat badan setelah perlakuan pemberian tablet curcuma, putih telur dan susu antara penderita TB paru tanpa komorbiditas dan penderita TB paru dengan komorbiditas (p>0,05).Tidak ada efek komorbiditas terhadap kenaikan berat badan dan asupan energi serta asupan protein pada penderita TB setelah diberikan intervensi tablet curcuma, putih telur dan susu.
MINUMAN BERBAHAN DASAR KEDELAI SEBAGAI ANTIHIPERTENSI Putri, Binti Maulina; Novia, Yasinta
Jurnal Nutrire Diaita (Ilmu Gizi) Vol 12, No 01 (2020): NUTRIRE DIAITA
Publisher : Lembaga Penerbitan Unversitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/nut.v12i01.2849

Abstract

Hipertensi merupakan salah satu penyakit degeneratif yang dapat menyerang semua golongan usia. Seseorang yang menderita hipertensi memiliki potensi terkena penyakit jantung dan juga stroke. Penyakit hipertensi dapat diatasi dengan terapi farmakologi namun hanya berdampak untuk menurunkan tekanan darah dan terapi non-farmakologi yang dapat menurunkan tekanan darah serta dapat mengendalikan faktor resiko dan penyakit lainnya. Pangan fungsional (functional foods) memiliki fungsi dalam peningkatan kesehatan dan pencegahan penyakit. Telah dipercayai bahwa pangan fungsional dapat mencegah atau menurunkan penyakit degeneratif. Kacang kedelai merupakan sumber protein nabati tercerna yang sangat baik. Kandungan kacang kedelai dapat menurunkan tekanan darah pada penderita hipertensi yaitu protein (asam amino arginine dan triptofan), isoflavon sebagai antioksidan, dan kalium.
PENGARUH ASUPAN ENTERAL FEEDING DIBAWAH KEBUTUHAN SEHARI TERHADAP PERUBAHAN SERUM ALBUMIN DAN KADAR HEMOGLOBIN PASIEN Sari, Indah Iman; Wahyuni, Yulia; Hartati, Lilik Sri
Jurnal Nutrire Diaita (Ilmu Gizi) Vol 11, No 02 (2019): NUTRIRE DIAITA
Publisher : Lembaga Penerbitan Unversitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/nut.v11i2.2888

Abstract

AbtractCraniotomy patients are particulary susceptible about metabolic stress. Adequate intake of enteral feeding will increase serum albumin and hemoglobin level as indicators in the wound healing process and reduce bleeding. The aim of this study was to evaluate the effect of inadequate enteral feeding on serum albumin and hemoglobin level for post craniotomy patients at RSPAD Gatot Soebroto Jakarta. This is a Quasi Experiment with design one group pre test and post test. The population in this study is 25 post craniotomy patients with enteral feeding intake per NGT. Bivariat test with Mc Nemar’s test on SPSS ver.17. Our result showed that inadequate enteral feeding decrease serum albumin and hemoglobin level significantly (p<0,05). Conclusion: Energy and protein inadequately from enteral feeding intake (below daily dietary) will decrease serum albumin and hemoglobin level for post craniotomy patients. Keywords: enteral feeding, hemoglobin level, post craniotomy, serum albumin AbstrakLatar Belakang: Pasien post craniotomy merupakan pasien yang rentan terhadap stres metabolik dan dengan asupan enteral feeding yang adekuat akan meningkatkan serum albumin dan kadar hemoglobin untuk proses penyembuhan luka dan mengurangi perdarahan. Tujuan: Mengetahui pengaruh asupan enteral feeding dibawah kebutuhan sehari terhadap perubahan serum albumin dan kadar hemoglobin pasien post craniotomy di RSPAD Gatot Soebroto Jakarta. Metode: Jenis penelitian ini adalah Quasi Experiment dengan design one group pre test dan post test. Populasi dalam penelitian ini adalah sebanyak 25 responden kraniotomi dengan asupan enteral feeding NGT. Analisa bivariat dengan menggunakan uji Mc Nemar pada SPSS versi 17. Hasil: Uji statistik menunjukkan ada pengaruh asupan enteral feeding dibawah kebutuhan sehari terhadap perubahan serum albumin dan kadar hemoglobin (p<0,05). Kesimpulan: Asupan enteral feeding berupa energi dan protein dibawah kebutuhan sehari (tidak adekuat) mengakibatkan penurunan serum albumin dan kadar hemoglobin. Kata kunci: enteral feeding, kadar hemoglobin, post kraniotomi, serum albumin
PENGARUH ASUPAN NATRIUM DALAM MAKANAN JAJANAN TERHADAP TEKANAN DARAH REMAJA (UJI CROSS SECTIONAL PADA MAHASISWA TINGKAT PERTAMA FAKULTAS ILMU KESEHATAN UNSIKA) Kurniasari, Ratih; Andriani, Eka
Jurnal Nutrire Diaita (Ilmu Gizi) Vol 10, No 02 (2018): NUTRIRE DIAITA
Publisher : Lembaga Penerbitan Unversitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/nut.v10i02.2538

Abstract

Latar belakang: asupan natrium yang tinggi merupakan salah satu faktor risiko untuk hipertensi. Hipertensi tidak hanya terjadi pada orang dewasa tetapi bisa juga terjadi pada remaja. Sebagian besar remaja mengonsumsi makanan ringan yang mengandung sodium tinggi. Oleh karena itu penelitian ini bertujuan untuk mengetahui hubungan antara asupan natrium yang berasal dari makanan kecil pada tekanan darah remaja. Metode: penelitian ini bersifat deskriptif analitik dengan menggunakan desain cross sectional. Jumlah subyek adalah 49 mahasiswa tingkat pertama dari fakultas ilmu kesehatan unsika yang diambil secara consecutive sampling. Asupan natrium dari makanan ringan diperoleh dengan frekuensi makanan semi kuantitatif. Asupan sodium dikategorikan tinggi jika ≥2400 mg. Tekanan darah diukur dengan tensimeter digital, dikategorikan sebagai hipertensi jika tekanan darah sistolik dan / atau tekanan darah diastolik ≥95 persentil dan dikategorikan sebagai prehipertensi jika tekanan darah sistolik dan / atau tekanan darah diastolik 90 sampai <95 persen. Data dianalisis dengan uji korelasi spearman. Hasil: korelasi asupan natrium dalam makanan ringan untuk tekanan darah sistolik (r = 0,169; p = 0,245) dan diastolik (r = 0,062; p = 0,672). Kesimpulan: tidak ada hubungan yang terbukti antara asupan natrium yang tinggi dalam makanan ringan terhadap tekanan darah remaja.Kata kunci: Tekanan darah, asupan natrium, makanan ringan, remaja.
TEPUNG IKAN TERI NASI (STOLEPHORUS COMMERSINI LAC.) SEBAGAI SUMBER KALSIUM DAN PROTEIN PADA CORN FLAKES ALTERNATIF SARAPAN ANAK USIA SEKOLAH Rahmi, Yosfi; Widya, Novita; Anugerah, Paramita Nur; Tanuwijaya, Laksmi Karunia
Jurnal Nutrire Diaita (Ilmu Gizi) Vol 10, No 01 (2018): NUTRIRE DIAITA
Publisher : Lembaga Penerbitan Unversitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/nut.v10i01.2229

Abstract

School-aged children need adequate nutrients to support their growth. Infact, the school-aged children in Indonesia eat a low nutritional breakfast, even many who do not eat breakfast. An alternative solution is the manufacture of cereals that are practical yet nutrient-dense as high in protein and calcium. The purpose of this study was to determine the protein, calcium contents and sensory properties of Corn Flakes based on anchovy flour as an alternative breakfast for school-aged Children. This research uses Completely Randomized Design (CRD). Treatment is the ratio of corn flour:anchovy flour that are 100:0, 90:10, 80:20, and 70:30. Each treatment was repeated 5 times. The results showed an increase in the concentration of anchovy flour gave a significant difference in protein content (Kruskal Wallis, p=0,000) and calcium (ANOVA, p=0,000) of Corn Flakes. However, the use of anchovy flour decreases the sensory properties of Corn Flakes in terms of color, texture, taste, and aroma (Kruskal-Wallis, p<0.05). Conclusion, the best Corn Flakes composition of corn flour with anchovy flour is 80:20 to obtain better sensory properties of Corn Flakes. Consumption of 30 g of Corn Flakes TITN per day can meet the protein and calcium needs of children aged 7-9 years by 8.96% and 45.99%. Keywords: Corn flakes, anchovy flour, protein, calcium, sensory properties.
ANALISIS PERBEDAAN ASUPAN ZAT GIZI BERDASARKAN STATUS GIZI WANITA DEWASA PESERTA MAJLIS TAKLIM NURUL HIDAYAH CIPULIR KEBAYORAN LAMA JAKARTA SELATAN Ronitawati, Putri; Elvandari, Miliyantri
Jurnal Nutrire Diaita (Ilmu Gizi) Vol 9, No 02 (2017): NUTRIRE DIAITA
Publisher : Lembaga Penerbitan Unversitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/nut.v9i02.2200

Abstract

Food and nutrition are related because the nutritional status of an individual is influenced by the food consumed. A balanced nutritional intake is required to achieve optimal health and prevention of non-communicable diseases. In adulthood the age will change many changes both physical changes and changes in psychology and social. Riskesdas 2010 results show that 21.7% of Indonesian adults are overweight (including obese), and women have a higher prevalence (26.9%) than males (16.3%) (Balitbangkes 2010). The purpose of this research is to analyze the difference of nutrient intake based on nutritional status of adult woman. The type of this study was observational with cross sectional study design with total subjects of 33 people (total sampling). Analysis with independent t-test showed that there were significant differences in protein intake (p Value 0.043) and vitamin B1 intake (p Value 0.049) based on nutritional status of respondents. Intake of nutrients need to be adjusted with balanced nutrition so that the need for nutritional education gradually so as to meet the adequacy of nutrients. Keywords: nutritional intake, nutritional status, adult women
HUBUNGAN PENGETAHUAN, TINDAKAN MAKAN IBU HAMIL DAN STATUS GIZI IBU Herdiani, Novera; Afridah, Wiwik
Jurnal Nutrire Diaita (Ilmu Gizi) Vol 9, No 01 (2017): NUTRIRE DIAITA
Publisher : Lembaga Penerbitan Unversitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/nut.v9i01.1722

Abstract

Nutritional problems is one of major public health problem which indirectly may elevate the risk for maternal and child mortality. The problem is preventable, and one of the risk factors is maternal eating behavior. The role of health professionals to provide nutritional counseling and monitor the pregnant women’s nutritional status is necessary for pregnant women in order that they want to behave and act to follow norms of nutrition and prevent complications as early as possible. The purpose of this study was to determine the relationship between the eating behavior of pregnant women and maternal nutritional status. The study design was cross-sectional, the sample was 42 pregnant women which selected by simple random sampling. The independent variable is the eating behavior which comprised from knowledge, and action while dependent variable is the maternal nutritional status based on body mass index. Chi square was performed to test the association with significance level of p  0.05. The results showed significant relationship between nutrition knowledge (p = 0.014), nutrition actions (p = 0.014) and maternal nutritional status, respectively. It is important to promote nutrition education among pregnant women to improve their nutritional status which in long term prevent maternal and infant mortality. Keywords: maternal behavior, nutrition education, nutritional status
ANALISIS SISTEM PENYELENGGARAAN MAKANAN DANDAYA TERIMA MENU (PERSEPSI) YANG DISAJIKANDI LAPAS KELAS II B TASIKMALAYA Kustipia, Repa; Pakpahan, Tiurma Heryawanti
Jurnal Nutrire Diaita (Ilmu Gizi) Vol 8, No 2 (2016): NUTRIRE DIAITA
Publisher : Lembaga Penerbitan Unversitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/nut.v8i2.1611

Abstract

AbstractManagement system activities organizing meals in prisons (prisons) and prisons (prisons) are eligible adequacy of nutrition, hygiene and sanitation workers food processing and production environments as well as the acceptance of navigation aspects of appearance (color, texture, large portions, and presentation) and aspects taste (temperature, aroma, and level of maturity) in accordance with the implementation guidelines for food in prisons and detention centers of the country. This study is a survey research with cross-sectional observational design. The study was conducted in prisons Class II B Tasikmalaya in December 2015. The sample was taken by purposive sampling method were 105 prisoners or prisoners (WBP) are categorized age classification of early adult age (18-40 years) and middle adulthood (41- 60 years). Statistic test using Chi-Square. Overall on the food delivery system in prisons Class II B Tasikmalaya not meet the standards. The variables which states there is a relationship of power received navigation aspects of appearance (of education with color, education with large portions, age and color, and age with the texture) and acceptance menu aspect sense that states there is a relationship (age with temperature, age and level of maturity and sex with temperature) for p> (α) 0.05. The rest is no correlation because p <(α) 0.05. Keywords: Implementation of the food, acceptance menu, prisoners Abstrak Manajemen kegiatan sistem penyelenggaraan makanan di lembaga pemasyarakatan (Lapas) dan rumah tahanan (rutan) yang memenuhi syarat kecukupan gizi, higiene sanitasi tenaga pengolah makanan dan lingkungan produksi serta daya terima menu aspek penampilan (warna, tekstur, besar porsi, dan penyajian) dan aspek rasa (suhu, aroma, dan tingkat kematangan) sesuai dengan pedoman penyelenggaraan makanan di lembaga pemasyarakatan dan rumah tahanan negara. Penelitian ini merupakan penelitian survei observasional dengan cross-sectional design. Penelitian dilakukan di Lapas Kelas II B Tasikmalaya pada bulan Desember 2015. Sampel diambil dengan metode purposive sampling sebanyak 105 orang narapidana atau Warga Binaan Pemasyarakatan (WBP) terdapat klasifikasi umur yang dikategorikan umur dewasa awal (18-40 tahun) dan dewasa madya (41-60 tahun). Uji Statistik menggunakan uji Chi-Square. Secara keseluruhan dari sistem penyelenggaraan makanan di Lapas Kelas II B Tasikmalaya belum memenuhi standar. Adapun variabel yang menyatakan ada hubungan dari daya terima menu aspek penampilan (pendidikan dengan warna, pendidikan dengan besar porsi, umur dengan warna, dan umur dengan tekstur) dan daya terima menu aspek rasa yang menyatakan ada hubungan (umur dengan suhu, umur dengan tingkat kematangan, dan jenis kelamin dengan suhu) karena p > (α) 0,05. Sisanya adalah tidak ada hubungan karena p < (α) 0,05. Kata kunci: Penyelenggaraan makanan, daya terima menu, warga binaan pemasyarakatan
ANALISIS ASUPAN LEMAK, NATRIUM DAN SERAT BERDASARKAN TEKANAN DARAH PADA MAHASISWA PROGRAM STUDI ILMU GIZI FAKULTAS ILMU-ILMU KESEHATAN UNIVERSITAS ESA UNGGUL TAHUN 2016 Wahyuni, Yulia
Jurnal Nutrire Diaita (Ilmu Gizi) Vol 8, No 2 (2016): NUTRIRE DIAITA
Publisher : Lembaga Penerbitan Unversitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/nut.v8i2.1606

Abstract

AbstractBackground: The pressure of blood is a power for the flowingof the blood (oxygen and food) in the arteries, arterioles, pillaries and venous system, thus forming a blood flow to the settle. An increase or decrease in blood pressure will affect the homeostasis of the body. The Food intake is one of the etiology of an increase or decrease in the blood pressure. Some nutrients can increase or decrease the blood pressure is in the intake of fat, and fiber natium.Subject: This research try to explore the relationship between the intake of fat, sodium and fiber on blood pressure. Method:This research conducted on students of department of nutritional sciences in Esa Unggul Universityfor The Academic Year in 2015/2016 were selected by cluster random sampling. The data was taken which the blood pressure, intake of fat, sodium and fiber. The measure of blood pressure issfigmomanometer, the intake fat, fiber, sodium recorded withfood recall 24 hours dan food frequency questionnaire (FFQ).The Result:Subjects in this study are dominated withstudent about 115 peoples with an average age of20 ± 1.6, while the students of7 people (5.74%) with a mean age of20 ± 1.7 years. Daily sodium intake in the group of men more than AKN of 2012 by 14.56% whereas in the group of women less than AKN 2012 amounted to 6.77%. Daily fiber intake in the group of men and women is lower than AKS 2012. Lack of fiber intake on women's groups to 1.42% while the male group 13.19%. Results indicating that there are differences in the intake of fat, sodium and fiber in the group of normal blood pressure, prehypertension and hypertension group with F count 6.574 and P: 0.049 (< 0.05), F count fiber intake 5.431 and P 0.001 (<0, 05) F count 4.765 with P = 0.036 (< 0.05). Spearman rank analysis results indicate that there is a relationship between the intake of fat, fiber and sodium on blood pressure at p < 0.05.Keywords: Student, fat, fiber AbstrakLatar belakang: Tekanan darahsebagai daya untukmengalirnya darah (oksigen dan makanan) di dalam arteri, arteriola, kapiler dan sistem vena, sehingga terbentuklah suatu aliran darah yang menetap. Peningkatan atau penurunan tekanan darah akan mempengaruhi homeostasis tubuh.Asupan makan merupakan salah satu etiologi peningkatan atau penurunan tekanan darah.Beberapa zat gizi yang dapat meningkatkan/menurunkan tekanan darah adalah asupan lemak, natium dan serat. Tujuan: Mengetahui hubungan asupan lemak, natrium dan serat terhadap tekanan darah baik sistol maupun diastole.Metode: Penelitian ini dilakukan pada mahasiswa prodi ilmu gizi universitas esa unggul tahun akademik 2015/2016 yang dipilih secara cluster random sampling. Hasil: Subjek dalam penelitian ini didomisasi mahasiswi sebanyak 115 orang (94,26 %) dengan rerata usia 20 ± 1,6sedangkan mahasiswasebanyak 7 orang (5,6%) dengan rerata usia 20 ± 1,7 tahun. Hasil uji one way anova menunjukkan bahwa adaperbedaan asupan lemak, natrium dan serat pada kelompok tekanan darah normal, prehipertensi dan kelompok hipertensi dengan nilai F hitung 6,574 dan P : 0,049 (<0,05), Nilai F hitung asupan serat 5,431 dan P 0,001(<0,05)F hitung 4,765 dengan P=0,036 (<0,05). Hasil analisis rank sperman menunjukkan bahwa ada hubungan antara asupan lemak, natrium dan serat dengan nilai p :0,03, 0,25 dan 0,01(p<0,05) dengan nilai r 0,56, 0,84 dan 0,89. Kata kunci: Mahasiswa, lemak, serat

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