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Efektifitas Minuman Ritemjeri (Sari Tempe Jelly Seledri) Terhadap Tekanan Darah Pasien Hipertensi di Puskesmas Punti Kayu Kota Palembang Misnawati Misnawati; Muzakar Muzakar; Eddy Susanto; Ahmad Sadiq; Podojoyo Podojoyo
JGK:Jurnal Gizi dan Kesehatan Vol 1 No 2 Desember (2021): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Background : Hypertension or high blood pressure is a condition which is characterized by an increase in systolic blood pressure ≥ 140 mmHg and diastolic blood pressure ≥ 90 mmHg at two measurements with an interval of five minutes in a state of sufficient rest or calm. One of the non-pharmacological therapies that can help lower blood pressure is by utilizing foods that contain high potassium and Apigenin namely tempe and celery. Purpose : To determine the effect of tempe juice and celery jelly on reducing blood pressure of hypertension sufferers at the Palembang Punti Kayu Health Center.Method : This study was a quasi-experimental study with a pre-test and post-test with control group design. The subjects of this study were 60 people with hypertension at the Punti Kayu Health Center who were willing and fulfilled the inclusion and exclusion criteria. Data analysis uses t-dependent and t-independent tests. Results : The study showed that there was an average decrease in systolic and diastolic blood pressure in the treatment group of 9,517 mmHg and 10,282 mmHg (p-value = 0,000 and p-value = 0,000). Whereas in the comparison group the mean decrease in systolic and diastolic blood pressure was 6,94 mmHg and 14,060 mmHg (p-value = 0.000 and p-value = 0,000). T-independent statistical test results for systolic blood pressure in the treatment and comparison groups obtained p-value 0.037 (p <0.05) and diastolic blood pressure obtained p-value 0.046 (p <0.05). Conclusion : There is an effect of giving tempe juice and celery jelly on the blood pressure of hypertension sufferers in Palembang Punti Kayu Health Center.

Beberapa faktor yang berhubungan dengan keputusan Pembelian Susu Formula Mardiana Mardiana; Nindia Ayu Pangesti; Yulianto Yulianto; Podojoyo Podojoyo; Eliza Eliza
JGK:Jurnal Gizi dan Kesehatan Vol 3 No 1,Juni (2023): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v3i1,Juni.1662

ABSTRACT Background The purchase decision is one of the indications that indicates whether or not a product is accepted by consumers. Location determination based on data on the highest number of cases of malnutrition status (BB/U) in Palembang City, namely in the working area of the Nagaswidak Health Center with 370 cases.Objective: To determine the relationship between the price, nutritional knowledge, income level and advertising of milk with the decision to buy formula milk. Method: The study design was in the form of quantitative crosssectional with a sample of 32 mothers who had toddlers aged between 1 to 3 years using Lemeshow calculations plus a 10% reserve selected using purposive sampling techniques. Data collection on formula milk purchasing decisions, prices, nutritional knowledge, income levels, and direct milk advertising is using questionnaires, observations and by taking anthropometric measurements. The data were analyzed univariately and bivariately using the Chi-Square test. Results: The results showed that there was a relationship between price (p<0.001) and income level (p = 0.03) with purchasing decisions and there was no relationship between nutritional knowledge (p = 0.357) and milk advertising (p = 0.169) with consumer decisions.Conclusion: It was concluded that the price of milk and the income of a person contain a positive relationship with the decision to purchase milk and the level of knowledge of the mother is quite an important factor towards the decision to purchase a food.

Efektifitas Minuman Ritemjeri (Sari Tempe Jelly Seledri) Terhadap Tekanan Darah Pasien Hipertensi di Puskesmas Punti Kayu Kota Palembang Misnawati Misnawati; Muzakar Muzakar; Eddy Susanto; Ahmad Sadiq; Podojoyo Podojoyo
JGK: Jurnal Gizi dan Kesehatan Vol 1 No 2 (2021): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v1i2.1056

Background : Hypertension or high blood pressure is a condition which is characterized by an increase in systolic blood pressure ≥ 140 mmHg and diastolic blood pressure ≥ 90 mmHg at two measurements with an interval of five minutes in a state of sufficient rest or calm. One of the non-pharmacological therapies that can help lower blood pressure is by utilizing foods that contain high potassium and Apigenin namely tempe and celery. Purpose : To determine the effect of tempe juice and celery jelly on reducing blood pressure of hypertension sufferers at the Palembang Punti Kayu Health Center.Method : This study was a quasi-experimental study with a pre-test and post-test with control group design. The subjects of this study were 60 people with hypertension at the Punti Kayu Health Center who were willing and fulfilled the inclusion and exclusion criteria. Data analysis uses t-dependent and t-independent tests. Results : The study showed that there was an average decrease in systolic and diastolic blood pressure in the treatment group of 9,517 mmHg and 10,282 mmHg (p-value = 0,000 and p-value = 0,000). Whereas in the comparison group the mean decrease in systolic and diastolic blood pressure was 6,94 mmHg and 14,060 mmHg (p-value = 0.000 and p-value = 0,000). T-independent statistical test results for systolic blood pressure in the treatment and comparison groups obtained p-value 0.037 (p <0.05) and diastolic blood pressure obtained p-value 0.046 (p <0.05). Conclusion : There is an effect of giving tempe juice and celery jelly on the blood pressure of hypertension sufferers in Palembang Punti Kayu Health Center.

Beberapa faktor yang berhubungan dengan keputusan Pembelian Susu Formula Mardiana Mardiana; Nindia Ayu Pangesti; Yulianto Yulianto; Podojoyo Podojoyo; Eliza Eliza
JGK: Jurnal Gizi dan Kesehatan Vol 3 No 1 (2023): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v3i1.1662

ABSTRACT Background The purchase decision is one of the indications that indicates whether or not a product is accepted by consumers. Location determination based on data on the highest number of cases of malnutrition status (BB/U) in Palembang City, namely in the working area of the Nagaswidak Health Center with 370 cases.Objective: To determine the relationship between the price, nutritional knowledge, income level and advertising of milk with the decision to buy formula milk. Method: The study design was in the form of quantitative crosssectional with a sample of 32 mothers who had toddlers aged between 1 to 3 years using Lemeshow calculations plus a 10% reserve selected using purposive sampling techniques. Data collection on formula milk purchasing decisions, prices, nutritional knowledge, income levels, and direct milk advertising is using questionnaires, observations and by taking anthropometric measurements. The data were analyzed univariately and bivariately using the Chi-Square test. Results: The results showed that there was a relationship between price (p<0.001) and income level (p = 0.03) with purchasing decisions and there was no relationship between nutritional knowledge (p = 0.357) and milk advertising (p = 0.169) with consumer decisions.Conclusion: It was concluded that the price of milk and the income of a person contain a positive relationship with the decision to purchase milk and the level of knowledge of the mother is quite an important factor towards the decision to purchase a food.

Gambaran Variasi Menu dan Cita Rasa Makanan terhadap Kepuasan Makan Siswi di Asrama MAN 3 Palembang Sri Wiyanti; Andini Andini; Podojoyo Podojoyo; Manuntun Rotua
JGK: Jurnal Gizi dan Kesehatan Vol 3 No 2 (2023): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v3i2.2032

Satisfaction is a person's level of feeling after comparing perceived performance or results (performance received and perceived performance) with their expectations. The purpose of this study was to find out the description of menu variations and food tastes on students' eating satisfaction at MAN 3 Palembang dormitory. This research was conducted in May 2023, the number of samples was 71 people. This type of research is descriptive with a cross sectional design. Data collection used a questionnaire with univariate and bivariate data results. The results of univariate analysis showed that 61 female students (85.9%) had menu variations in the non-variable category, 58 female students (81.7%) Food Color in the attractive category, 69 female students (97.2%) Food Portion in the good category, 58 female students (81.7%) Food Aroma is in the good category, 52 female students (73.2%) Food Temperature is in the good category, 71 female students (100%) Maturity Level is in the good category, 64 Food Seasonings are in the delicious category female students (90.1%).This proves that the variety of menus at MAN 3 Palembang Dormitory is not good. It is hoped that the food processor can provide a variety of food variations, so that the level of satisfaction can meet nutritional intake

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