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Penambahan Berat Badan Ibu Hamil Terhadap Berat Bayi Lahir Di Kota Mataram Deviana Oktadianingsih; Irianto Irianto; AASP Chandradewi; IKetut Swirya Jaya
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 2 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v2i2.92

Background. Low Birth Weight (LBW) is an indicator of mother and children health. The LBW in Mataram City has increased from 3,11% in 2013 to 3,38% in 2014. One of the cause of LBW is pregnancy weight gain. Objective : To know the pregnancy weight gain with birth weight. Research Methods. This research used cross-sectional design. The population is mother who have done childbirth in the working area of Puskesmas in Mataram City in 2016. The research sample is 78 mother, 39 mothers at LBW and 39 mothers at Non LBW by Systematic Random Sampling techniq. The Multiple regression is the mehod to analyzed pregnancy weight gain with birth weight. Research Result. The pregnancy weight gain and the other ekstrinsik factors has an association with birth weight (p<0,05). The other ekstrinsik factor are significantly related to birth weight is ANC, the morbidities during pregnancy and Hb. Conclusion. Some consider the weight of pregnant women and other extrinsic factors (ANC visits, comorbidities, and Hb levels) to the weight of the baby born.

Pengembangan Sosis Gasuhiru Berbasis Pangan Lokal Ikan Gabus “Tokok” Dan Tepung Komposit Terhadap Sifat Organoleptik, Kadar Zat Gizi Dan Daya Terima Sosis Gasuhiru Dwi Aulia Khusnul Khotimah; Abdul Salam; AASP Chandradewi; Irianto Irianto
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 2 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Nutrition less in infants is a health problem around the world especially the countries develop. In Indonesia nutritional problems less in toddlers about 19.6%. Nutritional problems have little effect on the low quality of human resources, especially the impact of toddlers who are malnourished by poor brain development, unoptimal physical growth, and metabolic developments (the Kemenkes RI, 2014). The current state of nutrition especially in children is still ematitiate. Given the impact of the nutrient less widespread, it is necessary to do a handling of PMT in the form of sausages using local food that is effective in increasing the weight of children with less nutritional nutrition.Metodelogi. In this study used experimental research Desan with a complete random draft (RAL) One treatment comparison of cork fish with composite flour 75%: 25% 80%: 20% 85%: 15%. Data processing. Processing of data obtained from observations presented in the form of tables, to find out the nature of organoleptic (aroma, flavor, texture and color) in each addition of the sausage making materials processed and analyzed using a statistical analysis of One Way Anova at a trust level of 95% (A = 0.05). If there is a significant impact, the data is analyzed further using the Tukey test to see which treatment is causing the difference. Research results. The comparison of cork fish and composite flour is significant effect on the taste color of texture and aroma. The PMT of Gasuhiru sausage contains 262KKL and 16.72 gr of protein in 100gr. Gasuhiru sausage receiving 83.3% well received.Conclusion: The most liked sausage is a comparison of 85%: 15%. The administration of PMT provides a significant effect on children's weight loss and is 3 times greater than the Conntrol group.

Kesesuaian Porsi Lauk Daging Ayam Yang Diterima Pada Makanan Biasa Rani Putri; Reni Sofiyatin; Lalu Khairul Abdi; AASP Chandradewi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Large portions are often one thing when serving food, especially in food serving. It is still an advantage and lack of portion because there is no right size in food processing. food consumption must be in accordance with the standard portion determined by the hospital nutrition installation. large portions will affect the nutrients contained in a food. This study aims to determine the suitability of standard portions of side dishes of chicken meat received in ordinary food at Sanjiwani Hospital Gianyar Regency. This study was a descriptive observational study with a crossectional approach. This research was conducted for 3 days in April 2019 at Sanjiwani Hospital Gianyar Regency. The number of samples is 30 servings. The proportion of portions served is measured by the food weighing method for 3 days. The results showed that the standard suitability of the portion of chicken received at Sanjiwani General Hospital in Gianyar Regency was largely incompatible, namely 83.3%, while those in accordance with the standard portion were 16.6%.

Jenis Dan Zat Gizi Pangan Jajanan Anak Sekolah Di Kantin Sekolah Dasar Ayunda Firmani Wahyusa; Luh Suranadi; Irianto Irianto; AASP Chandradewi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 5, No 2 (2020): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v5i2.201

Background : The eating patterns of school children tend to prefer school snacks rather than food at home. This habit occurs because children spend a quarter of their time in school. Contributions to the nutritional status of school children can be obtained through snacks both in terms of type and nutrient content. Objectives : Knowing the types and nutrients of snacks for school children in elementary school canteen. Methods : This research is a literature study which summarizes some relevant literature with research topics, namely the types and nutrients of snacks for elementary school children. Results : Types of snacks are the main food, snacks / drinks and drinks are available throughout the elementary canteen. Whereas fruit snacks are only available in 2 elementary canteens. Nutrient nutrients for daily intake exceeds the recommended interlude of> 20%. The price commonly used by students to buy snacks is Rp.2,725. Amount of student allowance> Rp. 5,000. Elementary school children mostly have normal nutritional status. Conclusion : The elementary school canteen has not yet fulfilled the requirements for types of snacks for school children. Nutrients for daily intake meet the recommendations. Prices commonly used by students to buy snacks are an average of Rp. 2,725 from allowance> Rp. 5,000. Elementary school children are mostly of normal nutritional status.

Pengembangan Sosis Gasuhiru Berbasis Pangan Lokal Ikan Gabus “Tokok” Dan Tepung Komposit Terhadap Sifat Organoleptik, Kadar Zat Gizi Dan Daya Terima Sosis Gasuhiru Dwiaulia Khusnul Khotimah; Abdul Salam; AASP Chandradewi; Irianto Irianto
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Nutrition less in infants is a health problem around the world especially the countries develop. In Indonesia nutritional problems less in toddlers about 19.6%. Nutritional problems have little effect on the low quality of human resources, especially the impact of toddlers who are malnourished by poor brain development, unoptimal physical growth, and metabolic developments (the Kemenkes RI, 2014). The current state of nutrition especially in children is still ematitiate. Given the impact of the nutrient less widespread, it is necessary to do a handling of PMT in the form of sausages using local food that is effective in increasing the weight of children with less nutritional nutrition.Metodelogi. In this study used experimental research Desan with a complete random draft (RAL) One treatment comparison of cork fish with composite flour 75%: 25% 80%: 20% 85%: 15%. Data processing. Processing of data obtained from observations presented in the form of tables, to find out the nature of organoleptic (aroma, flavor, texture and color) in each addition of the sausage making materials processed and analyzed using a statistical analysis of One Way Anova at a trust level of 95% (A = 0.05). If there is a significant impact, the data is analyzed further using the Tukey test to see which treatment is causing the difference. Research results. The comparison of cork fish and composite flour is significant effect on the taste color of texture and aroma. The PMT of Gasuhiru sausage contains 262KKL and 16.72 gr of protein in 100gr. Gasuhiru sausage receiving 83.3% well received.Conclusion: The most liked sausage is a comparison of 85%: 15%. The administration of PMT provides a significant effect on children's weight loss and is 3 times greater than the Conntrol group.

Substitusi Tepung Kacang Koro Terhadap Sifat Organoleptik Dan Kadar Air Tempani Baiq Winda Syamsuriana; Iketut Swirya Jaya; Reni Sofiyatin; AASP Chandradewi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Tempani is one of the traditional pastry products are often used in ceremonies in communities in a number of regions in Indonesia . Lentils flour is flour obtained by grinding seeds of lentils . Protein -rich flour lentils contain good nutrition . ( Rini , A.W 2008) This product contains high protein amounted to 58.4 ± 4.5 % . Flour bioavailability Rich Protein lentils will increase with the decrease of the activity of anti - tripsinnya be 20.4 150.0 ± 1.6 units / g . Amylose levels are relatively high at 30.0 ± 2.0 % and Resistant Starch content of 7.97 g / 100 g contribute to the low value of the Glycemic Index Wheat Protein Rich lentils . Based on the nutritional characteristics , Wheat Protein -rich lentils well used.Research Methods. This study used an experimental method in the laboratory of experimental design in the form of completely randomized design (CRD) of the factors is the addition of flour lentils (t) consisting of five cedar treatments, t1 (50%), t2 (60%), t3 (70%), t4 (80%) and t5 (90%) respectively replicated 3 times so obtained 15 experimental units.Research Result. All of bean flour substitution did not significantly affect the color and moisture content of tempani and significant effect on the smell, flavor and texture of tempani. Colors get scores of panelists from 3.4 to 3.68, a score value odors from 2.56 to 3.4, a score value of flavor from 3.08 to 3.52, and texture scores from 2.48 to 3.20. The water content with an average value of 4.67% - 5.67%.Conclusion. All treatments are preferred in terms of color, t1 treatment (50%) and t2 (60%) are most preferred in terms of smell and taste and t1 treatment (50%) are most preferred in terms of the texture of Tempani. The test results of water content tempani that meets ISO standards are in treatment t4 (80%), ie 4.67% (SNI maximum of 5%). T2 treatment (60%) is a product that is recommended because it has the organoleptic properties are preferred.

Ketepatan Pemorsian Sayur Terhadap Standar Porsi Makanan Biasa Sabrina Apriliyani; Luh Suranadi; Susilo Wirawan; AASP Chandradewi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 2 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Consumption of vegetables and fruit body needs for vitamins, minerals and fiber in achieving a healthy diet as recommended by guidelines of balanced nutrition for optimal health. Most vitamins and minerals found in fruits and vegetables has a function as an antioxidant that may reduce the incidence of non-communicable diseases related to nutrition, as a result of the excess or deficiency. Large portions often becomes very important when serving food, especially in the food pemortion advantages and disadvantages still occur because no portion of the right size in pemortion food. Pemortion these foods should be according to the standard portion that has been set by the installation of a hospital nutrition. Huge portions, will directly influence the nutrients contained in a food. Purpose Knowing picture vegetable pemortion accuracy of the standards usual food servings at lunch in Tabanan Hospital. Research Methods. This research is an observational study. The study was conducted on 22 to 30 March 2019 in BRSUD Tabanan. The data were taken using accidental sampling method. Samples taken care third grade. Research Result. Large servings of vegetables at lunch for ordinary food in hospitals Tabanan as follows: vegetable tamarind 160.7 grams, vegetable nodes 175 grams, vegetable ointment 170.4 grams, vegetable bobor 131.8 grams, vegetables, tamarind 177 grams, vegetable soup 104.5 grams, vegetable lodeh 102.6 grams and 71.4 grams of vegetable ointment. Power pemortion obtained are four power pemortion with vocational education and universities. Conclusion. Great accuracy servings of vegetables served by 4 workers pemortion average is not appropriate because more than a standard portion

Rasio Tepung Kulit Singkong Dengan Ikan Tongkol Terhadap Sifat Organoleptik Bakso Tepung Kulit Singkong Ikan Tongkol (Bakso Kingkong) Selvi Indrawati; IKetut Swirya Jaya; Igde Narda Widiada; AASP Chandradewi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Shifting diet of people in Indonesia to change, to foods high in fat and low in fiber. Leather Cassava is a high-fiber foods. Leather Cassava can be used in the manufacture of fish balls. Another ingredient in the manufacture of starch ie meatballs. Pratiwi Research, (2013) stated that the nutrient content of crude fiber contained in tapioca is 0% so that the necessary ingredients of nutrient-rich foods crude fiber in making the meatballs then selected skin cassava. Research Methods. was implemented using the design of experimental studies with a completely randomized design (CRD) of the ratio factor flour cassava peel with tuna 10%: 90%, 20%: 80%, 30%: 70%, 40%: 60% and 50 %: 50%. The treatment was repeated 3 times. The parameters observed organoleptic properties (color, smell, taste and texture). Data were analyzed using Duncan test. The results showed that the ratio of cassava flour shell with tuna significant effect on the color, smell, taste and texture of Meatballs. Colors get scores of panelists from 2.96 to 4.08, a score value odors from 2.96 to 3.56, a score value of flavor from 2.20 to 3.72, and texture scores from 2.20 to 3.20. The conclusion that the treatment of the most favored in terms of color, taste, smell and texture that treatment with t1 (10%: 90%). T1 treatment (10%: 90%) is a product that is recommended because it has the organoleptic properties of the most preferred.

Analisis Ketersediaan Dan Asupa Zat Gizi Pada Menu Buka Puasa Pondok Pesantren Nurul Hakim Nurul Kamila Paradisa; Reni Sofiyatin; Ni Ketut Sulendri; AASP Chandradewi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 2 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

The 2013 Risekesdas data for short and thin 13th-15th adolescents inIndonesia is 35.5% and 11.1% and NTB is one of the provinces withmore than national travel. Nutritional problems attack all adolescentsincluding the boarding school teenagers. Fulfillment of nutrients isvery dependent on the organization of cottage meals. So that theavailability of nutrients in the cottage must meet the adequacy of thenutrition of students who can be seen from the menu provided,enough nutrients and varied every day is not lost in the Fastingmonth. The variety of materials used depends on the funds provided.The observation result is that the budget for the Nurul Hakimboarding school meal is IDR 250,000 / month with a less variedmenu. Researchers are interested in analyzing the availability withthe contribution of nutrients in the organization of the meal iftar.

Pengetahuan, Sikap Dan Personal Hygiene Tenaga Penjamah Makanan Di Ruang Pengolahan Makanan Amalia Safitri Assidiq; Made Darawati; AASP Chandradewi; Ni Luh Suranadi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 2 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. According to Fatmawati, et al. (2013), one of the basic principles of organizing institutional food is the organization of foods that implement hygiene and sanitation in accordance with applicable regulations. One of the factors that support the principle of hygiene and sanitation in the provision of food is the factor of personal food hand hygiene. Personal hygiene is a clean, safe and healthy behavior of food handlers to prevent food contamination from food preparation to food serving. Some important procedures for food handlers, namely washing hands before and after handling food, using complete personal protective equipment and personal hygiene and health. This study aims to determine the description of knowledge, attitudes and personal hygiene of food handlers in the food processing room of the Tabanan General Hospital. Research Methods. This type of research is observational descriptive and in terms of time, including the type of cross-sectional study. Data collection methods used were questionnaire and observation. Research Result. The sample used was all food processing staff at the Nutrition Installation of the Tabanan General Hospital as many as 14 people. Most of the food processing staff were female (64%), were in the age range between 30-49 years (79%), the last education was secondary education (86%) and had worked for more than 3 years (100%). The average overall knowledge, attitude and application of personal hygiene of food handlers are included in both categories. Knowledge and attitudes of all food processing staff are included in the good category because ISO 9001: 2015 has been applied. Likewise, the application of personal hygiene before and after ISO 9001: 2015 shows that all food processing personnel apply personal hygiene well.

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