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Jurnal Gizi Prima

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Published by Poltekkes Kemenkes Mataram

ISSN : 23551364 EISSN : 26562480 DOI : -

Core Subject : Health,

Public Health

Jurnal Gizi Prima focus and scope is about : -clinical nutrition and dietetics -foodservice -community nutrition

Arjuna Subject : -

Articles 145 Documents

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Pengaruh Penambahan Tepung Kedelai Terhadap Cita Rasa Dan Kadar Air Cookies Ubi Jalar Ungu I Ketut Swirya Jaya
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 1, No 1 (2016): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background: KEK is a condition of expectant and WUS (women of fertile age) lack of energy and protein that goes chronic. In NTB, women of reproductive age who consume energy below the minimum requirement is 46.2% and the protein below the minimum requirement is 34.3%. Cookies are snacks that have been known and in demand all age groups. Now, cookies have a lot of a mixture of raw materials with a variety of objectives which is to improve the nutritional value. One of these are purple sweet potato cookies with soy flour complementation as a form of development of food products that contain enough energy and protein. Objective: To know the organoleptic and water content of purple sweet potato cookies with soy flour complementation. Methods: Design experiment use completely randomized design (CRD), which consists of five treatment soy flour complementation are 10%, 15%, 20%, 25% and 30% with three replications. Data organoleptic and water content was analyzed using SPSS that is Analysis of Variance (One Way ANOVA) was continued by Turkey’s test. Results: Soy flour did not affect the color and texture of purple sweet potato cookies (p> 0.05), but affect the smell and taste (p <0.05). Purple sweet potato cookies with t3 treated (20%) have the most preferred taste. Soy flour on purple sweet potato cookies did not affect the moisture content of purple sweet potato cookies (p> 0.05). Conclusion: Soy flour did not affect the color and texture of purple sweet potato cookies, but affect the smell and taste of purple sweet potato cookies. Soy flour on purple sweet potato cookies did not affect the water content of purple sweet potato cookies.

Ketersediaan Zat Gizi Siswi Di Yayasan Pondok Pesantren Nurul Hakim Kediri Kabupaten Lombok Barat Lale Rukmin; Luh Suranadi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 1, No 1 (2016): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background : Riskesdas in 2013 showed that nationally the prevalence of underweight in adolescents aged 13-15 years was 11.1% (3.3% thin and 7.8% very thin) and adolescents aged 16-18 years amounted to 9, 4% (1.9% thin and 7.5% very thin). NTB was the second of the prevalence of underweight in indonesia for age group 13-15 years and number fourth for age group 16-18 years. So that needs to giving a good nutritions based on the average standard of adequacy of the recommended nutrients is the purpose of organizing food to maintain the boarders’s nutritional status. Objective : to describe the availability of energy and protein nutrients for students who living in Yayasan Pondok Pesantren Nurul Hakim Kediri. Methods : This study used a descriptive observational. The object of research is foods that will be processed for 7 days, from 2nd to 8th February 2015. The data of general overview of the location and identity of the students collected by secondary data searches in the administration of the school. The data of the implementation food and the availability of energy and protein nutrients collected by observation, weighing, conversion and analysis of oil absorption of nutrients by using DKBM and Nutrisurvey. All data were processed by descriptive method. Result : The average availability of energy and protein is still less than the standard which energy 64.1% and protein 54.0% of the RDA. This is due to the lack of use of a food that contains high-energy and high-protein, the use of a food that is not diverse, does not qualify balanced nutrition as well as the limited funds available. Conclusions: The availability of energy and protein nutrients in Nurul Hakim boarding school in Kediri west Lombok is less than the RDA.

Preferensi Dan Pola Konsumsi Mie Instan Pada Mahasiswa Jurusan Gizi Dan Analis Kesehatan Poltekkes Kemenkes Mataram Mataram Yang Tinggal Di Kost Dan Tidak Kost Farizan Nuriz Risyanu; INyoman Adiyasa; Yuli Laraeni
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 1, No 1 (2016): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background: The shift in consumption patterns is possible because the noodles can be easily processed, presented with practical and can meet the tastes of most people, both adults and children. Promotion noodles with various types of products, sizes and at affordable prices in various places to make new noodle products quickly known by the public. Instant noodles are a favorite food of all people, especially for people who have a very busy life and reams much so that they do not have time to make or buy healthy food. This study aims to determine the preferences and consumption patterns in adolescents boarding instant noodles and not boarding the Department of Nutrition and Health Analyst at Ministry of Health Polytechnic Mataram. Methods: This study used observational methods cros sectional analytic approach. The number of samples in this study were as many as 56 among 28 adolescents and 28 adolescents not kos kos, sampling with simple random sampling. Collecting data through interviews using questionnaires and FFQ. The statistical test used to analyze the differences between variables using independent t-test. Research shows that teens boarding really like instant noodles 23 adolescents (82.1%) adolescents are not boarding like instant noodles were 24 adolescents (85.7%) and instant noodle consumption patterns of adolescent boarding and rooming boarding hightest usual teen consume fried noodles were 22 adolescents and 14 adolescents who consume regular boarding noodle soup. Conclusion: The results of the analysis of the data shows there are differences in consumption preferences of teenagers instant noodles boarding and rooming not (p = 0.000), no differences in the pattern of consumption of instant noodles teen boarding and boarding (p = 0.018). Keywords: Preferences, Teen, Consumption Patterns.

Hubungan Pola Konsumsi Fe Dengan Kejadian Anemia Pada Ibu Hamil Di Desa Dasan Geria Kecamatan Lingsar Kabupaten Lombok Barat Luchan Syella Samudra; Irianto Irianto; Reni Sofiyatin
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 1, No 1 (2016): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background: Based on the prevalence of anemia in Indonesia is still quite high, at 26.50% are young women, women of childbearing age (WUS) 26.90%, 40.10% of pregnant women and children under five at 47.00%. The results of the annual report Sigerongan Health Center of West Lombok in 2010 in the village of Dasan Geria anemia reached 17.17% and the increase in 2012 is 26.19%. Anemia in pregnant women will lead to high maternal mortality rate (MMR). Anemia in pregnant women can occur because one of the factors that Fe consumption patterns during pregnancy.Objective: To identify the relationship fe consumption patterns with the incidence of anemia in pregnant women in the village of Dasan Geria Lingsar District of West Lombok. Methods: This study was an observational analytic cross sectional study in terms of time, the samples were used as many as 56 pregnant women. To determine the consumption pattern of Fe with the incidence of anemia in pregnant women conducted bivariate analysis using Chi Square test with a confidence level of 5% (α 0.05). Results: Of the 56 samples based on the occurrence of gestational age the majority (82.14%) aged 2035 years, most of the work rate (64.29%) do not work, the level of education the majority (41.07%) Junior High School (SMP). Based on the results of statistical tests is known that there is no association between the consumption patterns of fe with anemia in pregnant women (p = 0.244: p> 0.05). Conclusion: There is no relationship between consumption patterns fe with anemia in pregnant women.

Tingkat Pengetahuan Ibu Dengan Konsumsi Kalsium Dan Status Gizi Anak SDN 2 Ampenan Kecamatan Sekarbela Febriyana Ramdhani Utami; Aladhiana Cahyaningrum; Susilo Wirawan
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 1, No 1 (2016): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

This Study to identify the relationship with the mother's knowledge level of calcium intake and nutritional status of SDN 2 Ampenan District of Sekarbela. The National Food Widya Karya X (WKNPG X) 2012 has been issued AKG 2012, which makromineral adequacy of calcium of 1000 mg per day for children aged 7-9 years, and 1200 mg for children aged 10-12 years. Average consumption of calcium per day by 30% of Indonesia's population, or 300 mg per day, under the instigation WKNPG 2012 that recommended. Calcium needs can be met through a variety of foods, such as meat, fish, milk, vegetables, and fruit. The study design uses observational study, based on the terms of the time of this study using cross-sectional approach, the objective of this study was the students of SDN 2 Ampenan aged 7-9 years and 10-15 years and ibu-ibu of students of SDN 2 Ampenan. Samples were obtained as many as 38 people, which will be measured weight and height, then 2x24 hour recall interviews were conducted, but it is also done interviews and FFQ questionnaires to the respondents. To determine which variables are examined using analysis with SPSS 16.0 for Windows with Spearman Rank test with a significance level of 0.05. the result shows of the 38 samples studied most (97.36%) aged 10-15 years, and the remainder (2.6%) aged 7-9 years, the nutritional status of a sample of normal category 76.32%, and 100% levels of calcium intake deficits, as well as the level of knowledge of respondents 76.32% lower. Then, the conclusion is there is no relationship with the level of knowledge of the nutritional status, there was no association between calcium intake and nutritional status, and there is a correlation between the level of knowledge with calcium intake.

Pengaruh Lama Perendaman Tomat Dalam Larutan Kalsium Hidroksida (Ca(Oh)2) Terhadap Sifat Organoleptik Dan Kadar Air Manisan Kering Tomat (Lycopersicum Esculentum Mill) Mardila Ade Kantari; IKetut Swirya Jaya; Aladhiana Cahyaningrum
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 1, No 1 (2016): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background : Tomatoes are a better source of lycopene than raw tomatoes. Lycopene is known to have the ability as an antioxidant and can protect the body against various diseases, such as cancer and heart disease. Sweets is produced from fruit or vegetables preserved with sugar to prolong shelf life. Obstacles encountered in the manufacture of sweets are organoleptic properties, especially the soft texture of the fruit, and therefore the need for treatment by immersion in a solution of lime water. Of lime to sustain organoleptic properties, especially the soft texture of the fruit. Objective : This study aimed to determine the effect of long immersion in a solution of calcium hydroxide tomatoes (Ca(OH)2) on the organoleptic properties and water content of dried candied tomatoes (Lycopersicum esculentum. Mill). Research Methods :This study used an experimental method with experiments in the laboratory. The design in this study was completely randomized design (CRD) with a single factor, namely long immersion treatment of tomatoes in a solution of calcium hydroxide, each re-treatment at 3 times, then performed organoleptic test and moisture test. Analysis of the data using analysis of variance (ANOVA) at α=0.05, while a further test using Tukey's test. Results : Showing old tomato soaking in a solution of calcium hydroxide (Ca(OH)2) has significant effect on the color of candied dried tomatoes (p<0.05), while for the smell, taste and texture of candied dried tomatoes are not significant (p>0,05). Candied dried tomatoes are the most preferred is the treatment of candied dried tomatoes soaking for 4 hours. Long immersion in a solution of calcium hydroxide tomatoes (Ca(OH)2) significantly affected the moisture content of dried candied tomatoes (p<0.05) with the highest rates in the treatment t1 (22.6%) while the average lowest for the treatment t4 (18,3%). Conclusion : Long immersion in a solution of calcium hydroxide tomatoes (Ca(OH)2) to the colors and candied dried tomato water content (p<0.05), while for the smell, taste and texture of candied dried tomatoes are not significant (p>0.05 )

Pengaruh Penambahan Ikan Kembung Terhadap Sifat Organoleptik Dan Kadar Air Nugget Ampas Tahu I Gde Narda Widiada; Iketut Swirya Jaya; Dwi Yulia Estika Sari
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 1, No 1 (2016): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background : According to Mahmud, etal. (2009), Tofu is a solid waste for soybean manufactured. Each of 100 gram contains 67 kcal of energy, 5 grams of protein, 21 grams of grease, and 81 grams of carbohydrates. Dregs tofu can be used as an ingredient in manufacture of food productions which is called nugget. Nugget dregs tofu is a product from the soybean residue by adding the spices and mixed with a binder. To improve the nutritional value of the protein, it needs to add the mackerel’s meat. Objective : To know the organoleptic properties (color, smell, taste, and texture) and water content of nuggets dregs tofu by adding mackerel’s meat. Methode : By design studies using experimental studies with a completely randomized design (CRD) one factor by adding the mackerel’s meat which has five treatment such as; 15%, 25%, 35%, 45% and 55%. Each treatment was repeated for three times. The parameters were observed in the study include organoleptic properties such as color, smell, taste, texture and water content nuggets dregs tofu mackerel. The analysis of data using Anova test followed by using Tukey test. Result : By adding the mackerel’s meat has a significant effect on the taste, smell and texture of nuggets dregs tofu (p<0.05) but had no effect on the color and the moisture content (p>0.05). The score of taste obtain from panelists are 3,12 to 3,84 (like), the smell of value is 3,00 to 3,84 (like), teksture value is 3,28 to 3,76 (like). The score of color obtain from panelists are 3,36 to 3,64 (like) and the water content with an average value from 35,17% to 39,01%. Conclusion : By adding the mackerel’s meat has a significant effect on the smell, taste and texture of nuggets dregs tofu (p<0.05) but had no effect on the color and the moisture content (p>0.05).

Hubungan Pengetahuan Tentang Bahan Makanan Sumber Lemak Dengan Tingkat Konsumsi Lemak Dan Kadar Kolesterol Total Pasien Hiperkolesterolemia Anggota Persatuan Diabetisi (PERSADIA) Mataram Wahidatul Laeni Sa’adah; Aladhiana Cahyaningrum; NiKetut Sri Sulendri; Fifi Luthfiyah
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 1 (2018): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Hypercholesterolemia is increased levels of total cholesterol in the blood that exceeds normal levels (more than 200 mg/dl). According to the Health Survey Households in 2004, the prevalence of Hypercholesterolemia in Indonesia at age 25-34 years amounting to 9.3%, whereas at ages 55-64 years amounted to 15.5%. Uncontrolled consumption of fats is one of the causes of Hypercholesterolemia. Knowledge of nutrition is a very important factor in determining a person's behaviorand attitude towards food, the higher the nutritional knowledge then it would increasingly take into account the type and amount of food consumed by a person. Research Methods. This research is Observational Analytic study, in terms of time is Crossectional study objectives, are all members of the Persadia Mataram that active following activities in Mataram Persadia meets the criteria, the research was obtained on the number of samples 34 people. To know the relation of free variables and bound variables was done using test bivariat analysis of rank spearman with the level of significance of 5%. Research Result. The sample in this research 70.6% aged >60 years, 76.5% occur in women, 38.2% work as pensioners, 55.9% college educated, 67.6% hypercholesterolemia diagnosed with diabetes complications, 58.8% of the sample of cholesterol-lowering drugs and 35.2% with diagnosed 5-10 years old. Based on the results of statistical tests known value of P are respectively 0.233 and 0.591 (P> 0.05), meaning that there is no relationship of knowledge about food sources of fat with fat consumption levels and total cholesterol levels. Conclusion. There is no relationship of knowledge about food sources of fat with fat consumption level, and no fat consumption level of relationship with total cholesterol levels.

Pengaruh Pemberian Jus Mentimun Air Kelapa Muda Terhadap Penurunan Tekanan Darah Lansia Hipertensi Di Panti Sosial Tresna Werdha “PUSPAKARMA” Mataram Nimade Dwi Anjani; Niketut Sri Sulendri; Yuli Laraeni; Iketut Swirya Jaya
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 2 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Hypertension or high blood pressure is an increase in systolic blood pressure equal to or greater than 140 mmHg and diastolic blood pressure is equal to or greater than 90 mmHg. Hypertension often occurs in elderly considering almost most of the function of the organs began to decline with age. Cucumber and coconut water contain high enough potassium which can help lower blood pressure. Combination of juice of young coconut cucumber water can increase potassium input in the body so it can lower blood pressure, especially in elderly group. Research Purposes. This study aims to determine the effect of young coconut water cucumber juice on the decrease in hypertensive blood pressure at the Social Institution Tresna Werdha "Puspakarma" Mataram. Research Methods. Quasy-experimental research type with Non Equivalent Control Group design. Sample in this research is hypertensive elder counted 30 people with technique of total sampling type. The data collected are data of identity of sample which include age, sex, weight and height data to know the nutritional status of sample, history of hypertension disease in family, smoking habit, coffee consumption, alcohol consumption, antihypertensive drug consumption, physical activity, intake data Nutrients (fat, carbohydrate, potassium, sodium and fiber), as well as data on blood pressure test both systolic blood pressure and diastolic blood pressure before and after treatment with average juice of young coconut cucumber of ± 200 ml with frequency one time Day for five days treatment. Research Result. The results showed a decrease in systolic blood pressure of 9.33 mmHg (p = 0,000) and diastolic blood pressure of 3 mmHg (p = 0.055). Conclusion. The conclusion is that there is an effect on systolic blood pressure but no effect on diastolic blood pressure before and after given coconut water cucumber juice.

Kandungan Zat Gizi Dan Daya Terima Bisjaka Dengan Penambahan Sari Tepung Daun Katuk Rodien Sasaka; Abdul Salam; Igde Narda Widiada; Made Darawati
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 2 (2018): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Biscuits are bakery products made by baking dough made from wheat flour or substitution, oil or fat, with or without the addition of other foodstuffs and permissible food additives. Indonesia is a consuming country of big wheat flour. This can be seen from the needs of wheat in Indonesia from year to year increasing, until in 2013 reached 2.6 million metric tons per year or up about 1.08% compared to the year 2012 (Hidayat in Midlanda, 2014). One solution to solve the problem is to utilize the flour from local foodstuff to produce wheat flour. So far, many products in the market are in the form of breastfeeding capsules or milk milk, but biscuits are not available in the market yet. the purpose of this research is to know the properties of Organoleptic and Nutritional Content of Biscuits Biscuits with Various Addition of Fat Katuk Leaf Extract.Research Methods. The method used is experimental method with Completely Randomized Design consisting of 3 treatment levels.Research Result. The result of research conducted is the most preferred biscuit products is t1 with the addition of 5% katuk leaf essence. Bisjaka contains carbohydrates, fats, ash and protein in high category while for the water content of biscuits is low. However, all parameters have met the quality requirements of biscuits according to SNI No.01-2973-93. Consumer panel acceptance test as many as 35 people (67%) can accept and 10 people (33%) can not accept biscuit products. The marketing of biscuit biscuit products is done in Juring Village Neighborhood of Praya District, Central Lombok regency, which buy biscuit biscuits are lactating mothers and children, but many buy biscuit biscuit products are pregnant and lactating mothers.Conclusion. Bisjaka bikuit products replace katuk leaf flour and have an interest in supporting bisjaka color, smell and biscuit flavor with p <0.05.

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jaya pandu

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Kota mataram,

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