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All Journal Jurnal Riset Kesehatan Paediatrica Indonesiana Jurnal Gizi Klinik Indonesia Jurnal Ilmu Gizi : Journal of Nutrition Science CARADDE: Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabmas Masyarakat Sehat Jurnal Ilmiah Sangkareang Mataram Jurnal Pengabmas Masyarakat Sehat Proceeding of Bengkulu International Conference on Health
Ni Made Yuni Gumala
Poltekkes Kemenkes Denpasar
Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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Sosialisasi Bahaya Minuman Serbuk Bagi Kesehatan Pada Anak Sekolah Dasar Di Kecamatan Sukawati Kabupaten Gianyar Provinsi Bali I Wayan Ambartana Ambartana; Ni Made Yuni Gumala Yuni Gumala
Jurnal Pengabmas Masyarakat Sehat (JPMS) Vol 2, No 3 (2020): Juli 2020
Publisher : Poltekkes Kemenkes Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/ms.v2i3.1039

Abstract

ABSTRACT One of the artificial sweeteners used in powdered drinks is cyclamate. Cyclamate is a sodium salt of cyclamic acid with the molecular formula C6H11NHSO3Na. Sodium cyclamate tastes sweet without any unpleasant taste, is very easy to dissolve in water, and the sweetness intensity is about 30 times the sweetness of pure cane sugar.Cyclamate can endanger health, even though it has a high level of sweetness and tastes good (without bitter taste). The level of cyclamate poisoning in experimental mice is 50% of dead experimental animals; by mouth 12.0 g / kg body weight. Cyclamate is carcinogenic (can cause cancer) especially in the bladder.Research conducted by the Food and Drug Inspection Center in November to December shows that cyclamate consumption in primary school children has reached 24% of ADI (Acceptable Daily Intake) or Safe Daily Consumption. The effect of artificial sweeteners on humans did not materialize immediately. Artificial sweeteners will continue to accumulate and will be harvested after children grow up, because it can be said of silent disease.This Community Service was held in August 2019 with the target of grade 5 elementary school students in Ketewel Elementary School Number 6 and Guwang Elementary School Number 1 in Sukawati District, Gianyar Regency, totaling 45 people. Interference is given in the form of counseling. Evaluation is done by assessing the results of the pre test and post test. There was an increase in knowledge of 1.95 points compared to before, there was an increase in skills compared to before. There needs to be supervision of the school canteen manager, socialization of powder drinks by the authorities should be increased.
Pelatihan Membuat Puding Buah Pada Kader Posyandu Di Kecamatan Ubud Kabupaten Gianyar Tahun 2018 I Komang Agusjaya M; Ni Made Dewantari; Ni Made Yuni Gumala
Jurnal Pengabmas Masyarakat Sehat Vol 1, No 4 (2019): Oktober 2019
Publisher : Poltekkes Kemenkes Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/ms.v1i4.936

Abstract

The aim of community service is that Posyandu cadres after training can make fruit pudding as an alternative to PMT variations in Posyandu. The targets were posyandu cadres in Sayan Village and Singakerta Village, Ubud District, Gianyar Regency, totaling 28 people. The method used was a lecture and practice carried out at the Sayan Village Office in Ubud District of Gianyar Regency on 29 September 2018. How to deliver the material using computer aids and LCD, then continued the practice of making fruit pudding. The pudding evaluation is made at the favorite level test with the hedonic test. In general, it was found that the taste of pudding was liked by the trainees and it was recommended to make the Chocolate Fruit Pudding as a PMT at the posyandu.Keywords: Fruit Pudding, Posyandu Cadre
Parents’ perceptions of food intolerance among under-five children in Gianyar Bali Endy P Prawirohartono; Ni Made Yuni Gumala
Paediatrica Indonesiana Vol 43 No 6 (2003): November 2003
Publisher : Indonesian Pediatric Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (267.643 KB) | DOI: 10.14238/pi43.6.2003.226-9

Abstract

Objective To estimate the proportion of food intolerance in chil-dren based on parents’ perception and to analyze factors associ-ated with food elimination.Methods A cross-sectional study was done among 250 mothersof under-five children in Gianyar District, Bali. Mothers were inter-viewed with a questionnaire concerning basic characteristics ofthe children, the family, a list of allergic diseases, disturbance afteringesting certain foods, food avoidance, the reason for eliminatingcertain foods, the person who gave advice, and probable parentalhistory of allergic diseases.Results Fifty-three children (21.2%) were suspected to have ‘prob-able allergic diseases’ and six (2.4%) had ‘probable food intoler-ance’. Food elimination was practiced in 27 (10.8%) families. ‘Prob-able allergic parents’ was found in 49 (19.6%) families. There wasa significant difference in child allergy in proportion to parentalallergy (x 2 test p<0.0001). Food elimination was not associatedwith parental allergies, children’s allergies or children’s ages (x 2test p=0.36, 0.47, and 0.56), but seemed to be related to loweducational status of mothers (x 2 test p<0.0001) and fathers(Fisher’s exact tests p< 0.0001).Conclusions The proportion of children with ‘probable allergic dis-eases’ was higher in families with ‘probable allergic parents’. Theproportion of food elimination was greater than the prevalence of‘probable food intolerance’. Low educational status of parentsplayed an important role in this discrepancy of food elimination inchildren
STATUS GIZI DAN KONTRIBUSI KONSUMSI MAKANAN JAJANAN ANAK SEKOLAH DI SD 2 PENATIH DENPASAR TIMUR Ni Putu Ratih Mudiani; Hertog Nursanyoto; Ni Made Yuni Gumala
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 7, No 1 (2018): Februari 2018
Publisher : Jurusan Gizi, Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (60.798 KB) | DOI: 10.33992/jig.v7i1.215

Abstract

Abstract. Nutritional status of school children snack food consumption contribution, children who are in SD 2 Penatih. . The purpose of this study was to determine the  overview of nutrition and snack food consumption in primary school children in 2 Penatih The sample used is a child who is in grade 4 and 5 are male students men and women who were in elementary school 2 Penatih.  Sought is the method of recall 2 x 24 hours, type of research is observational research with cross sectional design where, research done by making observations on the nutritional status of school children and the consumption of street food. From the research that has been done is obtained in the energy consumption of street food samples largely categorized either by 10 samples with good nutritional status of as many as 6 sample (60,0%)s  more than enough samples that category is less and less category of  1 samples  with good nutritional status of 1 samples (100%) and were categorized enough for 44 samples with good nutritional status 27 sample (61,0%) and protein consumption snacks on most of the samples are categorized either 10 samples  with good nutritional status of as many as 7 samples (70,0%) more than enough samples that category is less and less categories by 7 samples with good nutritional status of 34 samples (62,0%) and were categorized fairly by 38 samples with good nutritional status of as many as 21 samples (55,0%). Keywords: Nutritional Status, Snack Consumption, Microtoice, Weigher. 
Gambaran Tingkat Konsumsi Energi Dan Status Gizi Pada Pasien Rawat Inap di UPT Kesmas Payangan Kabupaten Gianyar Tahun 2018 Ni Kadek Sri Chandra Devi; Ni Made Yuni Gumala; Ida Ayu Eka Padmiari
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 7, No 4 (2018): November 2018
Publisher : Jurusan Gizi, Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v7i4.336

Abstract

Health center is a functional organization which organizes the unity efforts including the granting of health nutrition. The purpose of this research is to know the description of the level of energy consumption and nutritional status in patients on Inpatient health center in Payangan. This type of research is a type of observational research design the research cross sectional. This is the entire research population of patients in inpatient health center in Payangan, research performed on patients aged 18-80 years. Based on the results of sample provisions i.e. 30 samples, research conducted in May of the year 2018. Research results showed the patients hospitalization health center in Payangan with an overview of the level of consumption of energy deficits (97.1%), while more energy consumption level as much as (2.8%). Based on results nutritional status as much as normal (71.4%), nutritional status (22.8%) as much as overweight while the nutritional status of obesity as much (5.7%). The results of the level of energy consumption by as much as a normal nutritional status (100%), the level of energy consumption deficit with normal nutritional status as much as (73.5%), while the deficit with the energy consumption level of nutritional status as much as (20.5%) overweight and tiers in energy consumption deficit with the nutritional status of obesity as much (5.8%).Kyword: the level of consumption; nutritional status; the patient,
Tingkat Kepuasan Mahasiswa Terhadap Menu dan Penyajian Makanan di Asrama AKPER KESDAM IX/Udayana Denpasar Kadek Putri Wiadnyani; Ida Ayu Eka Padmiari; Ni Made Yuni Gumala
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 7, No 3 (2018): Agustus 2018
Publisher : Jurusan Gizi, Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (620.238 KB) | DOI: 10.33992/jig.v7i3.335

Abstract

Satisfaction is the feeling of pleasure or disappointment of a person as a result of a comparison between the perceived and expected product achievement or as a customer response to a discrepancy between the level of prior importance of the actual performance perceived after usage. Important components used to determine the quality of services so that the level of satisfaction can be determined that is, Realybility, Responsive, Assurance, Emphaty, and Tangible. The components assessed in this study include, food menu and food presentation. The type of research used is the type of observational research with cross sectional design. The sample of this research is all of the first grade students who live in Akper Kesdam IX/Udayana Dormitory who have the criteria: registered as a first-degree student Akper Kesdam IX/Udayana Denpasar, male and female, are not ill, willing to be researched. Based on the 72 samples studied, most of them stated that they were not satisfied with the food service provided by the dormitory, with the score of 81.23% satisfaction level, which is still below the standard of satisfaction level ?90%.Keywords : Menu, food presentation, level of satisfaction
HUBUNGAN KONSUMSI MAKRONUTRIEN DENGANRESIKO PENUAAN DINI PADA LANSIA YANG MENGIKUTI SENAM LANSIA DI POSYANDU KABUPATEN GANYAR Ni Nengah Ariati; Ni Made Yuni Gumala; Hertog Nursanyoto
JURNAL SANGKAREANG MATARAM Vol. 3 No. 2 (2017): Juni 2017
Publisher : SANGKAREANG

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Lanjut usia merupakan periode terakhir dalam daur kehidupan manusia yang akan dialami oleh setiap orang.Banyak orang menikmati masa tua dengan bahagia, tetapi banyak pula yang mengalami sakit dan sampai meninggal tanpa dapat menikmati masa tuanyaKecepatan prosespenuaanberbeda-bedapada setiap individu. Gizi memegang peranan sangat penting dalamproses tersebut karena masalah kekurangan maupun kelebihangizi sama-sama berdampak pada proses penuaan. Oleh karena itu, gizi seimbang diperlukan bagi lansia untuk mempertahankan kualitas hidupnya. Penelitian ini bertujuan untuk mengetahuihubungankonsumsi makronutrien dengan resiko penuaan dinipada lansiayang mengikuti senam lansia di PosyanduLansiaKabupaten Gianyar. Penelitian ini merupakan penelitian observasional dengan rancangan crossectional yang melibatkan 101 sampel lansia di posyandu lansia Kabupaten Gianyar. Penelitian dilaksanakan selama enam bulan mulai Juni sampai dengan Nopember 2016. Data meliputi konsumsi makronutrien dan usia sel lansia.Hubungan antar variabel diuji dengan uji statistik chi–squareMantel Haentzel pada tingkat kepercayaan 5%(α = 5%).Hasil analisis membuktikan diantara semua zat gizi makro, konsumsi lemak merupakan faktor resiko yang paling signifikan (OR= 3,66; 95% CI : 1,13–11,84).Disarankanagar kelompok lansia tetap melakukan senam lansia secara rutin dan konsumsi zatgizi seimbang.
Konsumsi lemak total, lemak jenuh, dan kolesterol sebagai faktor risiko sindroma metabolik pada masyarakat perkotaan di Denpasar Ni Komang Wiardani; Pande Putu Sri Sugiani; Ni Made Yuni Gumala
Jurnal Gizi Klinik Indonesia Vol 7, No 3 (2011): Maret
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.17751

Abstract

Background: Metabolic syndrome is a health problem with its prevalence increasing in the worldwide. It is characterized by a group metabolic factor including abdominal obesity, dyslipidemia, elevated blood pressure and insulin resistance. Metabolic syndrome affected by changes in lifestyle and unhealthy dietary patterns with high cholesterol, saturated fatty acid and trans fatty acid.Objective: The study conducted to know relationship between fat consumption with metabolic syndrome among adult people in Denpasar city.Method: The case control study designed was applied. The cases were adult people who had metabolic syndrome, and the control was healthy people from the case-neighboring household. Total subject were 130, taken by consecutive sampling: 65 cases and 65 controls. The subject identity, fat intake, waist circumference, blood pressure and fasting blood sugar were collected. The food frequency questionnaire (FFQ) was used to measure fat consumption and blood glucose test meter for measuring fasting blood sugar. Mantel Haenzel statistic analysis were used to test the association of fat intake with metabolic syndrome.Result: The study showed that means of syndrome metabolic component in case higher than control (p<0.05). Waist circumference in case was 97.23 cm, blood pressure was 141.4/93.3 mmHg, fasting blood glucose was 132 mg/dl. There were significant difference between intake fat total, cholesterol, saturated fatty acid (SAFA) and frequency of intake in case and control (p<0.05). Intake fat on cases were fat total 85.5% >25% energy total/day, SAFA 90.8% >10%, cholesterol 55.4% >300 mg/day. Odd Ratio Mantel Haenzel analysis showed that fat consumption (fat total, cholesterol and frequency consumption of fat were risk factor to metabolic syndrome (OR >1)).Conclusion: There was significant relations between fat consumption (fat total cholesterol, SAFA, frequency of fat consumption) with metabolic syndrome among adult people for Denpasar City.
Sosialisasi Bahaya Minuman Serbuk Bagi Kesehatan Pada Anak Sekolah Dasar Di Kecamatan Sukawati Kabupaten Gianyar Provinsi Bali I Wayan Ambartana Ambartana; Ni Made Yuni Gumala Yuni Gumala
Jurnal Pengabmas Masyarakat Sehat Vol 2, No 3 (2020): Juli 2020
Publisher : Poltekkes Kemenkes Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (361.51 KB) | DOI: 10.33992/ms.v2i3.1039

Abstract

ABSTRACT One of the artificial sweeteners used in powdered drinks is cyclamate. Cyclamate is a sodium salt of cyclamic acid with the molecular formula C6H11NHSO3Na. Sodium cyclamate tastes sweet without any unpleasant taste, is very easy to dissolve in water, and the sweetness intensity is about 30 times the sweetness of pure cane sugar.Cyclamate can endanger health, even though it has a high level of sweetness and tastes good (without bitter taste). The level of cyclamate poisoning in experimental mice is 50% of dead experimental animals; by mouth 12.0 g / kg body weight. Cyclamate is carcinogenic (can cause cancer) especially in the bladder.Research conducted by the Food and Drug Inspection Center in November to December shows that cyclamate consumption in primary school children has reached 24% of ADI (Acceptable Daily Intake) or Safe Daily Consumption. The effect of artificial sweeteners on humans did not materialize immediately. Artificial sweeteners will continue to accumulate and will be harvested after children grow up, because it can be said of silent disease.This Community Service was held in August 2019 with the target of grade 5 elementary school students in Ketewel Elementary School Number 6 and Guwang Elementary School Number 1 in Sukawati District, Gianyar Regency, totaling 45 people. Interference is given in the form of counseling. Evaluation is done by assessing the results of the pre test and post test. There was an increase in knowledge of 1.95 points compared to before, there was an increase in skills compared to before. There needs to be supervision of the school canteen manager, socialization of powder drinks by the authorities should be increased.
Pelatihan Membuat Puding Buah Pada Kader Posyandu Di Kecamatan Ubud Kabupaten Gianyar Tahun 2018 I Komang Agusjaya M; Ni Made Dewantari; Ni Made Yuni Gumala
Jurnal Pengabmas Masyarakat Sehat Vol 1, No 4 (2019): Oktober 2019
Publisher : Poltekkes Kemenkes Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (634.746 KB) | DOI: 10.33992/ms.v1i4.936

Abstract

The aim of community service is that Posyandu cadres after training can make fruit pudding as an alternative to PMT variations in Posyandu. The targets were posyandu cadres in Sayan Village and Singakerta Village, Ubud District, Gianyar Regency, totaling 28 people. The method used was a lecture and practice carried out at the Sayan Village Office in Ubud District of Gianyar Regency on 29 September 2018. How to deliver the material using computer aids and LCD, then continued the practice of making fruit pudding. The pudding evaluation is made at the favorite level test with the hedonic test. In general, it was found that the taste of pudding was liked by the trainees and it was recommended to make the Chocolate Fruit Pudding as a PMT at the posyandu.Keywords: Fruit Pudding, Posyandu Cadre
Co-Authors Anak Agung Nanak Antarini Dewa Gede Nata Raditya Endy P Prawirohartono Hertog Nursanyoto I Komang Agusjaya Mataram I Komang Agusjaya Mataram I Nyoman Ribek I Putu Suiraoka I Wayan Ambartana, I Wayan Ida Ayu Eka Padmiari Indrayanti Ratna Pramesti K. Pitaloka Cahyani Kadek Putri Wiadnyani Kadek Septine Melina Dewi Ketut Lilik Arwati Lely Cintari Nengah Suryaningsih Ni Kadek Sintia Astari Ni Kadek Sri Chandra Devi Ni Ketut Rani Arisanti Ni Komang Wiardani Ni Luh Bunita Shelayanti Ni Luh Putu Yunianti Suntari Ni Made Dewantari Ni Nengah Ariati Ni Putu Agustini Ni Putu Ratih Mudiani Ni Putu Wini Diah Pradnyani Pande Putu Sri Sugiani, Pande Putu Sri putu eka ananda kusuma dewi Putu Nita Cintya Dewi