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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
Core Subject : Health,
Health Professions
Arjuna Subject : -
Articles 466 Documents
 20   21   22   23   24 
RISK FACTORS AFFECTING URIC ACID LEVELS IN HYPERURISEMIA PATIENTS nunung sri mulyani
JURNAL RISET GIZI Vol 10, No 1 (2022): Mei (2022)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v10i1.7763

Abstract

Background : The causes of hyperuricemia are divided into 2, namely factors that cannot be controlled and those that can be controlled. Factors that cannot be controlled are age, sex and genetics, while factors that can be controlled are BMI and purine intake. The purpose of this study was to determine the risk factors that affect uric acid levels in hyperuricemia patients in the Muara Satu Health Center Work Area, Lhokseumawe City.Methods : This research is descriptive analytic usingdesign case control. This research was carried out at the Muara Satu Health Center, Lhokseumawe City in February 2021. Age, sex and genetic data were collected using a questionnaire by means of interviews. BMI was collected using weight and TB measurements and purine intake was collected using recall by means of interviews. Data were analyzed using Chi-Squarae .  Results : Most of the hyperuricemia patients were in the early elderly as many as 11 people (52.4%) and 18 women (85.7%). BMI mostly mild overweight as many as 14 people (66.7%) and have a genetic history as many as 12 people (57.1%) with purine intake mostly 18 people (85.7%).Conclusion : There is a significant relationship between genetics and purine intake with uric acid levels and there is no significant relationship between age, gender and BMI with uric acid levels in hyperuricemic patients who are outpatients at the Muara Satu Health Center, Lhokseumawe.Suggestion : It is recommended for people with hyperuricemia to pay attention to the intake of food sources of purines, in order to normalize blood uric acid levels. Key words : Age; Gender; Genetics; BMI; Purine intake
Perbedaan Pengetahuan Sebelum Dan Sesudah Diberikan Media Leaflet Pada Penderita Hipertensi Di Puskesmas Wilayah Kerja Kecamatan Cakung Jakarta Timur Rohmi ati
JURNAL RISET GIZI Vol 9, No 2 (2021): November (2021)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v9i2.6293

Abstract

Background: According the Riskesdas Prevalence of hypertension there is an 8.9 %  rise in the 2018. in 2013 achieve 25.8 % of  Riskesdas data . Among the causes of hypertension in Indonesia is the lack of knowledge. Base on data the reasearcher  want to analyze the difference in knowledge before and after information is given by Leaflet media to hypertensive people in the East Jakarta Cakung  District.Objective: To analyze differences in knowledge before and after the media Leaflets were given to patients with hypertension at the Community Health Center in the Cakung District, East Jakarta.Method: This study quantitative with Pre-experimental design with one group pretest-posttest design. This study used a questionnaire measuring instrument and the intervention was carried out within one week after being given the Leaflet media.Result: Knowledge of hypertension is categorized into two Good knowledge before given leaflet there are twenty seven respondents (56.3%) Knowledge is not good twenty-one respondents (43.8%). After being given the media leaflet the good category increased to forty-six respondents (95.8%) and the bad category became two respondents (4.2%).Conclusion: There is significant relationship between knowledge before and after given the Leaflet media to patients with hypertension in the Work Area Health Center Cakung , East Jakarta.
Efektifitas Pencucian Air Berozon Terhadap Jumlah Escherichia Coli Dan Tekstur Sayur Lalapan di Catering Bekti Larasati; Arintina Rahayuni; Meiriana Dwi Larasati
JURNAL RISET GIZI Vol 10, No 2 (2022): November (2022)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v10i2.10745

Abstract

Latar Belakang : Sayuran segar merupakan sayuran yang proses minimal atau tidak melalui proses pemasakan dan siap disantap. Keracunan yang disebabkan oleh produk segar, siap saji dan minimal olahan menyumbang 20% dari total keracunan makanan. Teknik atau cara mencuci sayuran merupakan hal yang perlu diperhatikan sebelum sayuran disajikan sebagai lalapan agar terhindar dari kontaminasi mikroorganisme. Teknik atau cara mencuci sayuran merupakan hal yang perlu diperhatikan sebelum sayuran disajikan sebagai lalapan agar terhindar dari kontaminasi mikroba. Tujuan : Mengetahui efektivitas pencucian air ozon terhadap jumlah Escherichia coli dan tekstur sayuran kubis dan tomat segar di Bonasari Catering Semarang. Metode : Penelitian ini merupakan penelitian True Experiment Design dengan rancangan Randomized Block Design (RBD). Pengambilan sampel sayuran kubis dan tomat segar dengan cara random sampling. Data yang dikumpulkan adalah jumlah Escherichia coli dengan metode MPN yang dianalisis menggunakan uji Kruskal Wallis. Tekstur sayuran kubis dan tomat segar diuji dengan texture analizer dan dianalisis dengan uji Anova. Hasil : Terdapat rata-rata penurunan jumlah Escherichia coli pada kubis segar yang dicuci dengan air ozon dengan nilai APM 3/g pada saat dicuci dengan air 30,5/g. Secara statistik tidak menunjukkan hasil yang signifikan baik dari jumlah bakteri Escherichia coli maupun teksturnya. Kesimpulan : Pencucian dengan air ozon selama 20 menit dapat menurunkan jumlah Escherichia coli pada kubis segar.
Edukasi ASI Eksklusif Melalui Media Infografis Meningkatkan Pengetahuan Ibu Balita Lisa Amelina; Rini Harianti
JURNAL RISET GIZI Vol 12, No 1 (2024): Mei 2024
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v12i1.10912

Abstract

One of the reasons for the high wasting rate currently is the low coverage of exclusive breastfeeding. Inappropriate understanding by mothers regarding exclusive breastfeeding can also affect the growth of toddlers. The population in this study were toddlers in Mulyasejati Village, the subjects were 35 toddlers from Posyandu Cempaka 2 and 9. The sampling technique used accidental sampling. The pre-test and post-test data were then processed using IBM SPSS Statistics version 22.0 and Google Spreadsheet software. The pre-test and post-test scores were calculated using the Guttman scale with a correct answer worth 1 and an incorrect answer worth 0. The normality test used the Shapiro-Wilk test followed by the Wilcoxon test because the data distribution was not normally distributed. Based on anthropometric measurements, it was found that 33 (94.3%) toddlers had good nutritional status based on BMI/U and BW/TB, and 27 (77.1%) based on normal weight BW/U. The level of knowledge of mothers of toddlers regarding exclusive breastfeeding, the majority of mothers of toddlers have good knowledge. Knowledge of mothers of toddlers regarding exclusive breastfeeding is shown by p-value= 0.012 (p0.05). In conclusion, there is an influence of providing education using infographic media on increasing the knowledge of mothers of toddlers with a p-value of more than 0.05. 
Factors Causing Stunting In Toddlers In West Sumatra And Its Relationship With Sanitation And Environmental Hygiene : Literatur Review Nabila Azzahra Azzahra; Abdul Razak; Elsa Yuniarti; Linda Handayuni
JURNAL RISET GIZI Vol 12, No 1 (2024): Mei 2024
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v1i1.10854

Abstract

One of the health problems that occurs in the world is stunting. Stunting or what is commonly known as short toddlers is a condition where toddlers are less tall compared to their age. West Sumatra Province is ranked 17th out of 34 provinces that experience stunting with a prevalence of stunting in toddlers (aged 24-59 months) of 36.2%, which is higher than the national prevalence, namely 30.8%. Stunting can also occur due to direct factors of stunting such as maternal nutrition during pregnancy, toddler nutrition and disease infections. Apart from direct factors, there are also indirect factors that can occur from various aspects, one of which is water, sanitation and hygiene (WASH). This research uses a literature study method using PICO. The research results obtained were that there was a relationship between the LBW factor (lower baby weight) and the incidence of stunting in toddlers, three articles were obtained. Two articles were found regarding the relationship between exclusive breastfeeding and MP-ASI. On the relationship between parenting styles, four articles were found. Three articles were found regarding the relationship between sanitation and the environment. Three articles were found regarding the relationship between height and height. One article was found regarding the relationship between zinc levels. On the relationship between mother's work, one article was found. Regarding the history of infectious diseases, one article was found. One article was found regarding the relationship between the age of pregnant women and the incidence of stunting in toddlers. From the conclusion above regarding the relationship between environmental sanitation and hygiene on stunting among toddlers in West Sumatra, the most common one is parenting patterns in children.Keyword : abstract; nutrition; words; research
Pemberian Serbuk “Banasoy” Pisang Ambon (Musa Paradisiaca Var. Sapientum Linnaeus) Dan Kacang Kedelai (Glyciline Max) Terhadap Tekanan Darah Pasien Hipertensi Di Wilayah Kerja Puskesmas Gerung Joyeti Darni; Baiq Rizki Hidayatunnisa; Retno Wahyuningsih; Ni Ketut Sri Sulendri
JURNAL RISET GIZI Vol 11, No 2 (2023): November (2023)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v11i2.9896

Abstract

Jumlah penderita hipertensi yang terus mengalami peningkatan setiap tahunnya. Hipertensi merupakan keadaan dimana tekanan darah sistolik ≥ 140 mmHg dan diastolik ≥90 mmHg. Salah satu cara mengatasi hipertensi adalah mengkonsumsi pangan fungsional yaitu serbuk banasoy yang kaya akan kalium dan magnesium sebagai pengontrol tekanan darah. Tujuan Penelitian : Penelitian ini bertujuan untuk mengetahui pengaruh dari pemberian Serbuk “Banasoy” Pisang Ambon (Musa paradisiaca var. sapientum linnaeus) dan Kacang Kedelai (Glyciline max) terhadap Pasien Hipertensi di Wilayah Kerja Puskesmas Gerung. Metode Penelitian : Jenis penelitian ini adalah Quasi Experiment Non Equivalent Control Group Designs, dengan rancangan penelitian Pretest-Posttest with control group design. Jumlah sampel penelitian 20 orang yang diperoleh dari rumus Lameshow dan dipilih secara Purposive sampling. Sampel dibagi menjadi 2 kelompok yaitu kelompok kontrol dan kelompok perlakuan dengan dosis 30 g bubuk banasoy selama 7 hari.Hasil Penelitian : Terdapat Penurunan tekanan darah sistolik sebelum dan sesudah perlakuan pada kelompok intervensi yaitu rata-rata 161±11,97 mmHg menjadi 147,00±11,60 mmHg dengan selisih 14,00 mmHg dan penurunan tekanan darah diastolik dengan rata-rata  sebelum 103,00±10,59 mmHg menjadi 92,00±10,33 mmHg dengan selisih 11,00 mmHg. Kesimpulan : Tidak ada pengaruh pemberian serbuk banasoy terhadap tekanan darah pasien hipertensi.
Formulasi Biskuit Substitusi Tepung Kacang Kedelai Dan Tepung Tomat Tinggi Kalium Dan Serat Sebagai Alternatif Makanan Selingan PenderitaHipertensi Hilda Fuad Fadil Baraja; Fitriani Fitriani; Arintina Rahayuni; Dyah Nur Subandriani; Estuasih DP
JURNAL RISET GIZI Vol 11, No 1 (2023): Mei 2023
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v11i1.10781

Abstract

Latar Belakang : Biskuit merupakan makanan ringan yang banyak dikonsumsi oleh masyarakat pada semua kelompok umur. Namun, belum ada biskuit di pasaran yang mengandung potasium dan serat tinggi yang baik untuk penderita hipertensi. Sehingga pada penelitian ini dibuat produk biskuit yang disubstitusi dengan makanan tinggi kalium dan serat berupa tepung kedelai dan tepung tomat untuk membantu menurunkan tekanan darah.Tujuan : Mengetahui pengaruh substitusi bahan pangan tinggi kalium dan serat berupa tepung kedelai dan tepung tomat pada biskuit terhadap kandungan kalium, kadar serat, kadar air, dan karakteristik sensorik.Metode : Penelitian ini merupakan penelitian eksperimental dengan 4 perlakuan, terdapat 3 formulasi dan 1 kontrol. Penelitian ini menguji kadar kalium, kandungan serat, kadar air, dan karakteristik sensorik. Uji kalium dengan metode AAS, uji serat dan air dengan metode gravimetri, dan uji karakteristik sensori dengan uji deskriptif. Data uji kalium, serat, dan air dianalisis secara statistik dimulai dengan uji normalitas Shapiro Wilk, uji beda ANOVA, uji lanjutan Tukey, dan uji efek Regresi Linier.Hasil : Formulasi terbaik yang dihasilkan adalah formulasi C (10:80:10) karena kandungan air terendah (8,9 g%), tinggi kalium (61,3 mg%) dan tinggi serat (6,81 g%). Uji karakteristik sensori menghasilkan formulasi C yang mempunyai warna dan tekstur paling mendekati kontrol.Kesimpulan: Formulasi yang dianjurkan adalah formulasi C (10:80:10) dengan pemberian 100 gram berisi 8 biskuit. Formula ini masih perlu dilakukan peningkatan kualitas rasa dan aroma agar hasil lebih baik.
Efektivitas Penambahan Wortel, Bayam Dan Jagung terhadap Daya Terima Nugget Ikan Lele (Clarias Sp) Natasia Ilmi; Wiqayatun Khazanah
JURNAL RISET GIZI Vol 10, No 2 (2022): November (2022)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v10i2.10697

Abstract

Latar Belakang: Nugget merupakan jenis makanan lauk-pauk berkadar protein tinggi yang terbuat dari bahan dasar hewani salah satunya adalah ikan lele yang memiliki nilai cerna protein 17,5%. Untuk meningkatkan nilai gizi pada nugget perlu adanya penambahan sayuran seperti wortel, bayam dan jagung karena sayuran merupakan sumber serat yang penting untuk menjaga kesehatan tubuhTujuan: Penelitian ini bertujuan untuk mengetahui pengaruh penambahan wortel, bayam dan jagung terhadap daya terima nugget ikan lele.Metode Penelitian: Penelitian ini merupakan penelitian experimental dengan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan dan tiga pengulangan. Variabel penelitian ini adalah uji organoleptik (warna, aroma, rasa dan tekstur) nugget ikan lele dengan penambahan wortel, bayam dan jagung oleh panelis tidak terlatih.Hasil: Berdasarkan hasil sidik ragam didapat bahwa pada warna dengan nilai rata-rata paling tinggi 4,05 (suka), pada rasa dengan nilai rata-rata 3,86 (agak suka), pada aroma dengan nilai rata-rata 3,65 (agak suka), pada tekstur dengan rata-rata 3,84 (agak suka).Kesimpulan: Nugget ikan lele dengan penambahan wortel, bayam dan jagung berpengaruh nyata terhadap warna, rasa, aroma dan tekstur nugget ikan lele.
Hubungan Asupan Zat Gizi dan Emotional Eating dengan Kejadian Obesitas Adjeng Faricka Khamidah; Sri Iwaningsih; Luthfiana Nurkusuma Ningtyas
JURNAL RISET GIZI Vol 12, No 1 (2024): Mei 2024
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v12i1.11064

Abstract

Background: Obesity is an imbalance between energy incoming and expended by the body is characterized by the accumulation of fat in adipose tissue. Obesity as an adult is at risk of suffering from degenerative diseases. The prevalence of obesity among Civil Servants (PNS) in DKI Jakarta Province is 24.70% (Ministry of Health, 2018).Objectives: To determine the relationship between nutrient intake and emotional eating with the incidence of obesity in employees at the South Jakarta Community Health Center Area.Methods: This type of quantitative research with a cross-sectional design. The population in this study was 160 employees, with a sample size of 105 respondents. The sampling technique uses stratified sampling. Analysis used chi-square and Fisher's exact tests.Results: Show’s that there is a relationship between energy intake, protein, fat, carbohydrates, and emotional eating with the incidence of obesity, and there is no relationship between fiber and the incidence of obesityConclusion: It was concluded that the incidence of obesity was influenced by energy intake (p = 0.003, PR = 2.182), protein (p = 0.000, PR = 2.197), fat (p = 0.00, PR = 0.000), KH (p = 0.006, PR = 2.156), emotional eating (p = 0.002, PR = 1,810), although not fiber intake (p = 1.000).
Potensi Bahan Pangan Lokal Indonesia Sebagai Pangan Fungsional Dan Manfaatnya Bagi Kesehatan :Review Nathasa Weisdania Sihite; Mina Sonita Hutasoit
JURNAL RISET GIZI Vol 11, No 2 (2023): November (2023)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v11i2.9488

Abstract

Background: Indonesia is a country known for its abundant natural resources. Recently, since the problem of the Covid-19 pandemic that has occurred in the world, functional food has begun to be studied and utilized in the health sector Functional food is a food or food ingredient that has a good function for public health in addition to the basic nutritional functions in the food. Local food ingredients in Indonesia have great potential that can be utilized to become functional food that will have a good effect on world health. Purpose: This article review aims to serve as a forum for information that discusses and analyzes the role and benefits of Indonesian functional food ingredients for health. Research Methods: The method used by a review of the literature from various scientific sources from several scientific journal articles related to functional food. Results: Functional food has an impactful role in the health sector associated with its bioactive components that are beneficial to health such as antihypertensive, antioxidant, and anti-anemia, which is why functional food was used in various industrial and health fields such as food products, food supplements, and medicine. Conclusion: The potential of available food is very beneficial for health in terms of its physiological function. Hopefully, this study on the role of functional food in the world of health can become a means and information to improve the level of public health, especially in Indonesia. 

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