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Jurnal Ilmu Gizi : Journal of Nutrition Science
Published by Poltekkes Kemenkes Denpasar
ISSN : 2087183X     EISSN : 26207605     DOI : https://doi.org/10.33992/jig.v12i3
Core Subject : Science, Social,
Chemistry Decision Sciences, Operations Research & Management Energy Materials Science & Nanotechnology Social Sciences
Jurnal Ilmu Gizi : Journal of Nutrition Science dikembangkan dengan tujuan menampung semua karya ilmiah mahasiswa dan dosen, baik hasil penelitian maupun tulisan ilmiah berupa hasil studi kepustakaan dengan mengedapankan etika dan kemuktakhiran ide. Jurnal Ilmu Gizi : Journal of Nutrition Science menerima naskah yang berasal dari hasil penelitian atau tinjauan pustaka dengan fokus bidang ilmu gizi dan kesehatan, gizi dan makanan, terkait dengan aspek biokimia, gizi klinis, gizi masyarakat, makanan fungsional, termasuk nutrisi dan informasi dan peraturan makanan.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Menejemen Teknologi dan Inovasi
Articles 8 Documents
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Search results for , issue "Vol 12, No 2 (2023)" : 8 Documents clear
CUSTOMER SATISFACTION INDEX (CSI) PASIEN ASING TERHADAP PENYAJIAN MAKANAN DI RUMAH SAKIT KHUSUS BEDAH BIMC KUTA KABUPATEN BADUNG Ni Kadek Putri Agustira; Anak Agung Nanak Antarini; Ni Made Dewantari
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 12, No 2 (2023)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v12i2.1627

Abstract

The Customer Satisfaction Index (CSI) is an index to determine the level of overall customer satisfaction with an approach that considers the importance of the product or service attributes being measured. One of the factors that determine customer satisfaction is the consumers perception of service quality which focuses on five service dimensions, are Responsiveness, Reliability, Empathy, Tangible and Assurance. The type of research that will be carried out is an observational research type with a cross sectional research design and descriptive analysis. The population of this study were all foreign patients who were hospitalized at the BIMC Kuta Special Surgery Hospital, Badung Regency, and the sample from this study was part of the population who had the following criteria, patients who were treated for at least 1 day and received regular food, man and women over the age of 18 years, are willing to be research subjects by filling out the informed consent and the patient is conscious and able to communicate. Based on the 26 samples studied, overall the patients stated that they were good with the presentation of food provided by the hospital, namely with an index of 3,412 where if this value was percentage it was already above the standard hospital satisfaction value of 85%. This is in accordance with the results of the feed back form given from the hospital to patients where in May 2021 it showed a good satisfaction value with food presentation, which was 85%.   Keywords : Customer Satisfaction Index, food presentation
Hubungan Tingkat Konsumsi Protein, Zat Besi, dan Vitamin C Terhadap Siklus Menstruasi Remaja di Sai Study Group Denpasar Ni Ketut Rani Arisanti; Ni Nengah Ariati; Ni Made Yuni Gumala
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 12, No 2 (2023)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v12i2.2132

Abstract

Siklus menstruasi adalah waktu sejak hari pertama menstruasi sampai datangnya menstruasi berikutnya. Faktor yang berpengaruh pada ketidakteraturan siklus menstruasi yaitu gangguan hormonal, psikis, status gizi, tingkat konsumsi, tingkat stress, dan aktivitas. Tujuan penelitian ini untuk mengetahui adanya hubungan tingkat konsumsi protein, zat besi, dan vitamin C terhadap siklus menstruasi pada remaja di Sai Study Group Denpasar. Jenis penelitian adalah observasional dengan rancangan cross-sectional. Jumlah sampel yang terlibat sebanyak 31 orang dengan kriteria yaitu remaja putri yang tergabung dalam Sai Study Group Denpasar, sudah mengalami menstruasi, dan bersedia menjadi sampel. Data tingkat konsumsi protein, zat besi, dan vitamin C diperoleh melalui wawancara langsung menggunakan formulir re-call 2 × 24 jam dan data siklus menstruasi melalui wawancara menggunakan kuisioner. Untuk mengetahui hubungan antara variabel digunakan uji statistik korelasi Rank Spearman. Hasil penelitian menunjukan rata-rata tingkat konsumsi protein tergolong sangat kurang (58,5%). Rata-rata tingkat konsumsi zat besi dan vitamin C tergolong kurang (45,0%) dan (31,6%). Siklus menstruasi remaja di Sai Study Group Denpasar tergolong polimenore (3,2%), normal (58,1%), dan  oligomenore (38,7%). Terdapat hubungan antara tingkat konsumsi protein dan zat besi terhadap siklus menstruasi dengan (α0,05) dan tidak ada hubungan antara tingkat konsumsi vitamin C terhadap siklus menstruasi (α0,05). Disarankan kepada remaja di Sai Study Group Denpasar untuk meningkatkan konsumsi makanan sumber zat gizi khususnya protein, zat besi, dan vitamin C. 
HUBUNGAN CITARASA MAKANAN DAN LAMA RAWAT INAP DENGAN SISA MAKANAN PASIEN DI RUMAH SAKIT Putu Lika Septarini Dewi; Ida Ayu Eka Padmiari,SKM.,M.Kes; Ni Made Dewantari,SKM,M.FOr
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 12, No 2 (2023)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v12i2.1726

Abstract

The taste of food is a taste that involves the sense of taste (tongue). The taste of food includes two main aspects, namely the appearance of the food when it is served and the taste of the food when it is eaten. Inpatient services are a group of health services found in hospitals which are a combination of several service functions. The length of hospitalization indicates the number of days a patient has been hospitalized. Food waste is food waste is the volume or percentage of food that is not consumed and is disposed of as waste and can be used to measure the effectiveness of the menu. One indicator of the success of a hospital meal is related to the patient's leftovers. This study aims to determine the relationship between food taste and length of stay with the patient's leftover food at the hospital. The method used is the method of literature review.Research results from the results of the analysis of the literature there are 2 articles that discuss the taste of food stating the average taste of good food is an average of 60%. There are 2 articles that explain the length of hospitalization with different categories, namely the length of stay with the old category as much as 7.3%, stating the length of days of hospitalization with the category of 4 days as much as 67%. Based on 4 articles about leftovers, it is quite diverse according to individual needs and most of the samples left a lot of food. The conclusion of the 8 journals concluded that based on the results of a literature review on food taste, it was known that most of the samples were in the good category. Regarding the length of hospitalization, it was explained that some of the results of the length of stay in each article varied according to the provisions of the length of hospital stay. Regarding leftovers, it is known that most of the samples still left food served by the hospital. The relationship between food taste and patient leftovers at the hospital, most of the articles said that there was a significant relationship between food taste and patient leftovers. The relationship between length of stay and food waste of patients at the hospital, that there was a significant relationship between length of stay and food waste of patients and some stated that there was no relationship between length of stay and food waste.Keywords: Keywords: leftovers, taste of food, length of hospitalization
KAJIAN PUSTAKA PENGARUH KONSELING GIZI DM TERHADAP PERILAKU MAKAN PASIEN DM DAN PENGENDALIAN KADAR GULA DARAH Prita Adelia Kestya Akerina; Pande Putu Sri Sugianti; Lely Cintari
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 12, No 2 (2023)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v12i2.1854

Abstract

Diabetes Management aims to eliminate Diabetes Mellitus complaints, improve quality of life and reduce the risk of acute complications. To achieve these goals, it is necessary to control blood glucose, blood pressure, weight, and lipid profile. This study aims to determine the effect of nutritional counseling on the eating behavior of patients with diabetes mellitus and blood sugar level control. Type of library research studies. The library collection method lists all the variables that need to be researched, looks for each variable on the subject of the encyclopedia, selects a material description material needed from available sources, more specifically is to look for articles, books, and biographies that are very helpful to obtain materials that are relevant to the problem under study, review and arrange library materials in accordance with matters of interest and relevance with the problem under study, the information obtained is then read, recorded, arranged and rewritten, the final step, which is the process of writing research from the material that has been gathered together in a research concept. Literature study results obtained 9 libraries in accordance with the research variables of researchers, literature review between DM nutritional counseling and eating behavior shows an influence. literature review results between counseling and controlling blood sugar levels indicate an influence. It can be concluded that there is a significant influence between DM nutritional counseling on the eating behavior of DM patients and controlling blood sugar levels. Keywords: diabetes mellitus, nutritional counseling, eating behavior, controlling blood sugar levels.
HUBUNGAN KEPUASAN PASIEN TERHADAP CITA RASA MAKANAN DENGAN LAMA HARI RAWAT DI RUMAH SAKIT UMUM WISMA PRASHANTI TABANAN Ni Ketut Mariasih; Anak Agung Nanak Antarini; Ida Ayu Eka Padmiari
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 12, No 2 (2023)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v12i2.1594

Abstract

Taste which includes the appearance and taste of food is one of the external factors that affect patient satisfaction and length of hospitalization. The success of nutrition services in inpatient rooms is related to the satisfaction of the patients served. Nutrition services in hospitals require a good and appropriate processing as a reference for quality services that can speed up the patient's healing process, shorten the length of stay, and save on treatment costs. , identifying the length of stay at the Wisma Prashanti Tabanan General Hospital and knowing the relationship between patient satisfaction with the taste of food and the length of stay at the RSU Wisma Prashati Tabanan. Methods Observational research with cross-sectional design. The research sample was 43 samples, which was carried out by purposive sampling. Analysis using fisher exact test obtained p value 0.05 which means that there is no relationship between patient satisfaction with food taste and length of stay at Wisma Prashanti Tabanan General Hospital. The conclusion of this study is that patients' satisfaction with the taste of food which includes the appearance and taste of food at theRSU Wisma Prashanti Tabanan, the sample states that they are satisfied with the taste of the food provided with a sample satisfaction value of 80.1%. The length of stay of patients at Wisma Prashanti Tabanan General Hospital in this study was an average of 2 days, there was no relationship between patient satisfaction with food taste and length of stay at RSU Wisma Prashanti Tabanan. Keywords: Patient Satisfaction, Food Taste, Length of Hospitalization
Hubungan Status Asi Eksklusif Dan Pola Pemberian Mp-Asi Dengan Status Gizi Baduta Kadek Meita Cahya Ningsih; I Komang Agusjaya Mataram; I Gusti Agung Ari Widarti
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 12, No 2 (2023)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v12i2.1998

Abstract

Status gizi merupakan kondisi tubuh setelah mengonsumsi makanan dan kebutuhan serta penggunaan zat gizi dalam tubuh sebagai sumber energi, pertumbuhan, pengatur, dan pemeliharaan jaringan tubuh. Status gizi dapat dipengaruhi oleh dua faktor, yaitu faktor langsung seperti asupan makanan dan penyakit infeksi dan tidak langsung seperti tingkat pendidikan, status sosial, tingkat pengetahuan, dan pendapatan. Tujuan penelitian ini adalah untuk mengetahui hubungan status ASI Eksklusif dan pola pemberian MP-ASI dengan status gizi pada anak baduta di Wilayah Kerja Puskesmas Busungbiu I. Penelitian ini merupakan penelitian observasional dengan rancangan Cross Sectional yang dilakukan pada Bulan Desember tahun 2021. Populasi dalam penelitian ini sebanyak 303 anak umur 12-23 bulan dengan jumlah sampel sebanyak 115 anak. Hasil penelitian ini menunjukkan sebanyak 39 anak (33,9) mendapat ASI Eksklusif, sebanyak 66 anak (57,4) dengan pola pemberian MP-ASI sesuai dengan standar, dan sebanyak 61 anak (53) memiliki status gizi baik. Hasil uji Spearman menunjukkan terdapat hubungan antara status ASI Eksklusif dengan status gizi (rs=0,933p=0,0130,05) dan pola pemberian MP-ASI dengan status gizi anak baduta (rs=0,881p=0,0270,05).Kata Kunci: ASI Eksklusif, MP-ASI, Status GiziStatus gizi merupakan kondisi tubuh setelah mengonsumsi makanan dan kebutuhan serta penggunaan zat gizi dalam tubuh sebagai sumber energi, pertumbuhan, pengatur, dan pemeliharaan jaringan tubuh. Status gizi dapat dipengaruhi oleh dua faktor, yaitu faktor langsung seperti asupan makanan dan penyakit infeksi dan tidak langsung seperti tingkat pendidikan, status sosial, tingkat pengetahuan, dan pendapatan. Tujuan penelitian ini adalah untuk mengetahui hubungan status ASI Eksklusif dan pola pemberian MP-ASI dengan status gizi pada anak baduta di Wilayah Kerja Puskesmas Busungbiu I. Penelitian ini merupakan penelitian observasional dengan rancangan Cross Sectional yang dilakukan pada Bulan Desember tahun 2021. Populasi dalam penelitian ini sebanyak 303 anak umur 12-23 bulan dengan jumlah sampel sebanyak 115 anak. Hasil penelitian ini menunjukkan sebanyak 39 anak (33,9) mendapat ASI Eksklusif, sebanyak 66 anak (57,4) dengan pola pemberian MP-ASI sesuai dengan standar, dan sebanyak 61 anak (53) memiliki status gizi baik. Hasil uji Spearman menunjukkan terdapat hubungan antara status ASI Eksklusif dengan status gizi (rs=0,933p=0,0130,05) dan pola pemberian MP-ASI dengan status gizi anak baduta (rs=0,881p=0,0270,05).
PERBEDAAN PENGETAHUAN DAN KADAR GLUKOSA DARAH PUASA SEBELUM DAN SESUDAH EDUKASI GIZI PADA PASIEN DM TIPE II DI RSU WISMA PRASHANTI TABANAN Ni Wayan Sukiasih; Badrut Tamam; I wayan Juniarsana
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 12, No 2 (2023)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v12i2.1595

Abstract

Nutrition education is a form of nutritional intervention that aims to increase knowledge that can change behavior and compliance in undergoing a Diabetes Mellitus diet. The purpose of this study was to determine the effect of nutrition education on the level of knowledge and fasting blood glucose levels in type II DM patients at RSU Wisma Prashanti Tabanan. The type of research is pre-experimental with one group pretest and posttest design. Respondents in this study were 47 people with type II DM with purposive sampling technique. Nutrition education is to provide knowledge about good and correct eating patterns including dietary principles, dietary goals, dietary requirements, recommended and not recommended foods for ten minutes using leaflet media. Data analysis using Wilxocon test. The results  was: The nutritional knowledge of DM patients in the outpatient polyclinic of RSU Wisma Prashanti Tabanan General, the average score of 74.60 before being given nutrition education increased to 86.70 after being given nutritional education. The fasting blood glucose of DM patients in the outpatient clinic of RSU Wisma Prashanti Tabanan before being given nutrition education was 166.98 mg/dl decreased to 146.38 mg/dl after being given nutrition education. There was a difference in knowledge before and after nutrition education for DM patients at the poly Outpatient RSU Wisma Prashanti Tabanan  obtained p value = 0.000 (p (0.05). There is a difference in blood glucose levels before and after nutrition education in DM patients  RSU Wisma Prashanti Tabanan obtained p value = 0.009 ( p (0.05)Keywords: Blood Sugar Levels, Knowledge and Nutrition Education, Diabetes Mellitus
Pengaruh Penambahan Ekstrak Kunyit (Curcuma longa L.) Terhadap Karakteristik dan Umur Simpan Minuman Sari Kunyit I Gusti Agung Istri Agung Ika Padmi Swari; Anak Agung Nanak Antarini; I Gusti Putu Sudita Puryana
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 12, No 2 (2023)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v12i2.2173

Abstract

Minuman sari kunyit merupakan minuman berbahan baku utama berupa sari dari rimpang kunyit (Curcuma longa L.) dan ditambahkan dengan bahan pelengkap seperti jahe, sereh, cengkeh, kayu manis, gula merah dan air. Penelitian bertujuan untuk mengetahui pengaruh penambahan ekstrak kunyit terhadap karakteristik minuman sari kunyit meliputi mutu organoleptik, kapasitas antioksidan, dan umur simpan. Jenis penelitian yakni Rancangan Acak kelompok (RAK) dengan 5 perlakuan dan 3 kali ulangan. Penambahan ekstrak kunyit dengan perlakuan 2,5 %; 5 %, 7,5 %; 10 % dan 12,5 % v/v. Sampel diuji secara organoleptik dan menganalisis kapasitas antioksidan menggunakan metode DPPH serta melakukan uji pendugaan umur simpan dengan metode ESS (Extended Storage Studies). Berdasarkan hasil analisis, diketahui bahwa minuman sari kunyit dengan penambahan ekstrak kunyit sebanyak 2,5 %; 5 %, 7,5 %; 10 % dan 12,5 % v/v berpengaruh nyata (P0,05) terhadap uji organoleptik meliputi warna, aroma, rasa, konsistensi, tingkat penerimaan secara keseluruhan, mutu warna, mutu rasa,dan mutu aroma. Konsentrasi penambahan ekstrak kunyit yang terbaik yakni penambahan ekstrak kunyit sebesar 5%, disebabkan karena uji organoleptik memiliki rata – rata tertinggi terhadap warna 3,69 (suka), aroma 3,61 (suka), konsistensi 3,69 (suka), penerimaan secara keseluruhan 3,62 (suka), mutu aroma 2,54 (netral), kapasitas antioksidan yakni 0,050%bb dan berumur simpan 3 hari.

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