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Nutrisia

JNUTRI
Website

Published by Poltekkes Kemenkes Yogyakarta

ISSN : 1693945X EISSN : 26147165 DOI : 10.29238/JNUTRI

Core Subject : Health, Education,

Education Medicine & Pharmacology Public Health Other

Nutrisia provides a forum for publishing the novel research and knowledge related to nutrition. This journal encompasses original research articles, review articles, and case study, including: Clinical Nutrition Community Nutrition Food Service Food Technology

Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)

Articles 12 Documents

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Search results for , issue "Vol 19 No 2 (2017): Vol 19 No 2 (2017): September 2017" : 12 Documents clear

Hubungan Indeks Massa Tubuh dan Massa Lemak dengan Densitas Tulang pada Mahasiswa Fakultas Kedokteran Universitas Jendral Soedirman Irbath Hamdanie; Agus Prastowo; Indah Rahmawati
JURNAL NUTRISIA Vol 19 No 2 (2017): Vol 19 No 2 (2017): September 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background : Osteoporosis is associated with decreased bone density. Osteoporosis needs serious handling because of the high prevalence and impact is quite severe. There are several factors that may affect bone density, there are body mass index and fat mass. Medical student are candidates for health professional who are required to have high criteria so that the health of medical students need to be considered. Objective : To determine the correlation between body mass index and fat mass with bone density in college student Medical Faculty of Jenderal Soedirman University. Methods : This was an analytic observational study with cross sectional approach. Total research subject were 36 college student. Body mass index data was obtained from rasio of weight in kg and quadrate from height in meter. Fat mass data was measured with Bioelectrical Impedance Analyzer (BIA). Bone density data was measured with densitometry. Bivariate analysis using pearson. Result : Value of body mass index in subject had a mean 24,91 ± 4,59. Value of fat mass in subject had a mean 21,95 ± 5,14%. Value of bone density in subject had a mean -0,28 ± 0,79. Pearson test’s result were p = 0,001 for body mass index (r=0,697) and p = 0,001 for fat mass (r=0,665), show there were statistically significant correlation (p<0,05) between body mass index and fat mass with bone density. Conclusion : There were significant correlation between body mass index and fat mass with bone density in college student Medical Faculty of Jenderal Soedirman University. Keywords : body mass index, fat mass, bone density, college student

Hubungan antara Asupan Karbohidrat dan Lemak dengan Kadar Trigliserida pada Pesenam Aerobik Wanita Diah Nur Khasanah; Idi Setiyobroto; Weni Kurdanti
JURNAL NUTRISIA Vol 19 No 2 (2017): Vol 19 No 2 (2017): September 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background: A long-standing association exists between elevated triglyceride levels and coronary heart disease (CHD). High consumption of fat and carbohydrate influences enhancement of triglycerides level. Sport can reduce cholesterol and triglycerides level. Objective: This research aims to analyze relationship between carbohydrates and fat intakes with triglycerides level on female aerobic gymnasts. Method: This is an observational research using cross sectional research design which was held in Miracle Gymnasium on February17- 18th 2017. 30 subjects were selected as subject because fulfill the requirement (older than 20 years and have willingness to be a subjects). Research variable areintakes of carbohydrate, fat, and triglyceride levels. Result: Result shows 53.3% subjects have high level of carbohydrate and fat intakes followed by 20% subjects with high level of triglycerides. Subjects with high level of carbohydrate, fat intakes and high triglyceride level are 28%. Subjects withsufficient carbohydrate, fat intakes and high triglyceride level are 12.5%.Fisher’s exact test was done to prove hypothesis with results there is no significant relationship between carbohydrate and fat intake with triglyceride level. Conclusions: Subjects with high carbohydrate and fat intake is 53.3% and 20% subjects have high triglyceride level. Relationship between carbohydrate and fat intake with triglyceride level on female aerobic gymnasts is not significant (p>0.05). Keywords: Intake, Carbohydrate, Fat, Aerobic Gymnasts, Triglyceride

Kajian Karakteristik dan Asupan Cairan pada Atlet di SMA Negeri 1 Sewon Fani Indrawati; Weni Kurdanti; Isti Suryani
JURNAL NUTRISIA Vol 19 No 2 (2017): Vol 19 No 2 (2017): September 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background: the fulfillment of energy needs and liquids athletes of nutritional intake and the fluid that adekuat is the most frequently forgotten by athletes .Needs of water per different people , are influenced by various factors like sex , age , the activity , as well as the environment .Fluid loss as many as 3 to 5% of weight resulting in interference function cardiovascular diseases that would have a direct impact on sports performance Objective: this research aims to understand the characteristics of athletes based on fluid intake on athletes in SMA Negeri 1 Sewon. Method : the kind of research is observational with the design research cross sectional.Aspects subjects covering liquid intake, age, sex, BMI and kind of sport in athletes in any kind a sport that followed.Using a technique technique sampling random stratification.Any species of sports taken as the sample.The sample of the a total of 49 respondents. Research conducted was taken from the results of interviews respondents by the SQ FFQ. Results : liquid intake in an athlete based on kinds of sports and characteristic of (the age, sex, BMI), known of 73,5 % athletes with liquid intake less. Liquid intake the average athletes was 2963,4 ml per day, with intake at least 1412,1 ml and intake maximum 4867,9 ml and standard deviations 884,15. Conclusions : Based on characteristic (age, sex, BMI) and kinds of sports, athletes with liquid intake less (73,5 %). Keywords : characteristics athletes, kind of sports, liquid intake

Berat Badan, Panjang Badan dan Faktor Genetik sebagai Prediktor Terjadinya Stunted pada Anak Sekolah Hetriana Leksananingsih; Slamet Iskandar; Tri Siswati
JURNAL NUTRISIA Vol 19 No 2 (2017): Vol 19 No 2 (2017): September 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background: Riskesdas in 2013 showed that Yogyakarta (DIY) had a prevalence of stunted new kid in school is less than the national average, which is 14.9% (MOH, 2013). Stunted or short, is a linear growth retardation has been widely used as an indicator to measure the nutritional status of individuals and community groups. Stunted can be influenced by several factors: birth weight, birth length match and genetic factors. Objective: To determine the weight, length of low birth weight and genetic factors as predictors of the occurrence of stunted on elementary school children. Methods: The study was a case control analytic. Research sites in SD Muhammadiyah Ngijon 1 Subdistrict Moyudan. The study was conducted in May and June 2015. The subjects were school children grade 1 to grade 5 the number of cases as many as 47 children and 94 control children. With the inclusion criteria of research subjects willing to become respondents, was present at the time of the study, they have a father and mother, and exclusion criteria have no data BB and PB birth, can not stand upright. The research variables are BBL, PBL, genetic factors and TB / U at this time. Data were analyzed by chi-square test and Odd Ratio (OR) calculation. Results: In case group as much as 91.5% of normal birth weight and length of 80.9% of normal birth weight, most of the height of a normal mother and father as many as 85.1%. In the control group as much as 78.7% of normal birth weight and 61.7% were born normal body length, height mostly normal mom and dad that 96.7% of women and 90.4% normal normal father. Statistical test result is no significant correlation between height mothers with stunted incidence in school children, and the results of chi-square test P = 0.026 with value Odd Ratio (OR) of 3.9 and a range of values from 1.091 to 14.214 Cl95%. Conclusion: High maternal body of mothers can be used as predictors of the occurrence of stunted school children and mothers with stunted nutritional status have 3.9 times the risk of having children with stunted nutritional status. Keywords: BBL, PBL, Stunted, Schoolchildren

Efektifitas Penyuluhan tentang Sayuran Menggunakan Media “Kartu Sayuran” terhadap Peningkatan Pengetahuan Siswa Sekolah Dasar Dina Fadhilah; Th Ninuk Sri Hartini; I Made Alit Gunawan
JURNAL NUTRISIA Vol 19 No 2 (2017): Vol 19 No 2 (2017): September 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background: Vegetable consumption of Indonesian population, especially children still not in accordance with government recommendations are 4-5 servings a day. Elementary school student is a very decisive period of good growth and development. A balanced nutritious food intake is essential to ensure healthy and active child growth. If eating habits by applying healthy and balanced nutritious food early given, then the habit will affect until growing up later. Nutrition education efforts in schools have a great opportunity to successfully improve the knowledge about nutrition among the community because the school students are expected to be a bridge for teachers with their parents, teachers as educators in teaching and learning process have an influence on their students. The right media will increase enthusiasm self-study according to the environment and enable students to learn by themselves according to their interests and abilities. Objective: This research are Quasi experiment (experiment) is doing experimental activities, which aims to determine the effects that arise, as a result of a particular treatment Method:. Research design is “pre test and post test with contol group design”. The subjects of the study were 30 student of elementary school from SDN Godean 1 as a counseling group and 30 students from SDN Godean 2 as a group of vegetable cards. Result: The results concluded that there was no difference in the level of knowledge of the sample on vegetables before treatment was given. There is an increase in students’ knowledge of vegetables after being given treatment with lectures and media of vegetable cards. Conclusion: Couseling about vegetables using vegetable card media was more effective than treatment with lecture method toward improvement of elementary school student knowledge. Keywords: Counseling, vegetables, cards, elementary school student

Perilaku Mengosok Gigi Kebiasaan Makan dan Minum Tinggi Sukrosa dengan Kejadian Karies Gigi pada Siswa Di MIN Jejeran Nita Listian Purnamasari; Th Ninuk Sri Hartini; Herawati Herawati
JURNAL NUTRISIA Vol 19 No 2 (2017): Vol 19 No 2 (2017): September 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background: One of the biggest dental health problems experienced by school children is dental caries. Dental caries occurs due to poor tooth brushing behavior and bad eating and drinking habits of bad sucrose. Objective: To know the relationship between the behavior of brushing teeth, eating habits and drinking high sucrose with the incidence of dental caries. Method: The type of this study included observational research with cross sectional study design. The study was conducted at MIN Jejeran 2 in February to May 2017. The research subjects were grade I to V students who were presented in and were willing to be respondents totaling 274 students. The research variables are the behavior of brushing teeth, eating habits and drinking high sucrose, and dental caries. Result: The study showed that dental caries in male pupils 96 students (35%), higher than female 84 students (30.7%). The majority of 266 students (97.1%) had brushing behavior with good behavioral categories. High sucrose foods that are often consumed by students are; Crackers, sweets, biscuits, and sweetbreads. High sucrose drinks that are often consumed by students are tea and homemade milk. Data analysis used Chi-Square and OR (Ood Ratio) test. Conclusion: There was no significant correlation between toothbrushing behavior with dental caries occurrence (p> 0,05). There was a significant relationship between the behavior of brushing teeth with the habit of eating and drinking high sucrose (p <0.05). Keywords: brushing teeth, eating and drinking high sucrose, dental caries

Tinjauan Keamanan Pangan Makanan Gorengan Berdasarkan Cemaran Kimia yang Dijual di Sepanjang Jalan Kaliurang Sleman Yogyakarta Ristu Nuryani; Elza Ismail; Tjarono Sari
JURNAL NUTRISIA Vol 19 No 2 (2017): Vol 19 No 2 (2017): September 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background : Food is a basic need for human growth, maintenance, health improvement. Safe food is free from biology and chemistry impurities, and other substances that are harmful for human health such as heavy metal contamination of lead (Pb) and zinc (Zn). Lead found at vehicle exhaust fumes and water can be a poison that damages the central nervous system. Although zinc is needed for the body, zinc can be toxic if it is over consumed. Zinc can be found in cooking utensils, water, and air. Foods sold on the roadside have great risksof impurities exposition of Pb and Zn, one of them is fried foods that are highly preferred by people. Objective : To find out the food safety of fried foods that are sold along Kaliurang street, Sleman, Yogyakarta based on chemical impurities of Pb and Zn Method.: This research was a descriptive observational with cross sectional study design. The data obtained were analyzed descriptively. The sample consists of 9 fried foods (it was known as tahuisi, fried tofu filled with vegetables) which were cooked on the street and exposed to 2 hours. The samples were raw tofu and fried tofu. This research was conducted at Health Laboratory Hall Yogyakarta quantitatively with AAS method. Results :100% of samples containing lead level between 0.1 to 0.6 mg/kg and zinc levels 12 to 15 mg/kg. The lead level of 77,7% of the sample ≥ the maximum level to consume, with 22.2% sample ≤ the maximum level to consume, that is 0.25 mg/kg. The lead level was increased from raw to fried tofu to after-2-hour-exposed tofu. The level of zinc in 100% of samples ≤ tolerable upper intake level (40 mg/kg).The difference of the zinc level in raw, fried, after a 2-hour exposed tofuwas caused by the use of water, the frying pan, and the condition of the contaminated air. Conclusion : The food safety of fried foods based on the lead impurities was 22.2% of the samples was safe to consume and 77,2% of the sample was not safe to consume, while based on the impurities of zinc, 100% of the sample was safe to consume. Keywords. Fried food, food safety, lead (Pb) level, zinc (Zn) level.

Hubungan Tingkat Kepuasan Pasien Terdapat Pelayanan Gizi dengan Sisa Makanan Pasien VIP di Rumah Sakit Panti Rapih Yogyakarta Bernadeth Dwi Wahyunani; Joko Susilo; Lastmi Wayansari
JURNAL NUTRISIA Vol 19 No 2 (2017): Vol 19 No 2 (2017): September 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29238/jnutri.v19i2.23

Background: The success of food service at hospitals could be viewed from patient’s satisfaction. Assessing patient’s satisfaction is one effective, less costly and easy way in maintaining the quality of hospital services. Another indicator of hospital food service quality is the plate waste. The large amount of the plate wasteshows patient’s inadequate nutrient intake and economically speaking it shows waste of resources. Objective: The objective of the research was to gain insight into patient’s level of satisfaction, patient’s plate wasteand the correlation betweenpatient’s level of satisfaction toward food service with the plate waste at the VIP ward at PantiRapih Hospital, Yogyakarta. Method: The research was ananalytical cross-sectional one whose respondents were hospitalized patients in VIP ward and were administered a regular diet (n=50). The data of the plate waste was obtained using visual estimation method by a-6 point scale as developed by Comstock. Patient’s satisfaction toward the food services included taste of food, menu variation, cleanliness and perfection on cutlery, tardiness, staff’s appearance and nutrient education. The data was analyzed using chi-square test. Results: 62% of the respondents were female with the average age of 35. 65% of the respondents had good average ofplate waste. The average plate waste was 24.62%. Breakfast had the highest average of plate waste. It was 31.42%. The type of food with the highest average of plate waste was staple food. It was 35.62%. Patient’s level of satisfaction toward food service was 56%. Conclusion: The statistical analysis using chi-square test did not show any correlation between patient’s level of satisfaction toward food service with patient’splate waste at the VIP ward of PantiRapih Hospital, Yogyakarta. Keywords: plate waste, patient’s satisfaction, Comstock’s visual estimation method, regular diet

Perbedaan Metode Three Compartement Sink dengan Air Panas dan Larutan Klorin terhadap Angka Kuman Alat Makan di RSU Queen Latifa Rifatun Hasanah; Setyowati Setyowati; Noor Tifauzah
JURNAL NUTRISIA Vol 19 No 2 (2017): Vol 19 No 2 (2017): September 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background:One of the efforts in preventing congenital food disease is by washing the cutlery perfectly. The cutlery used by patients with infectious diseases should be noted more, because it has a risk in disease transmission through cutlery. The process of washing the cutlery for infected patients in Queen Latifa Hospital use three compartement sink method with hot water, while the three compartement sink method with clorine solvent has never been tested. Purpose: Research was to determine the difference in the number of germs in the tool was washed using three compartement sink method with hot water and with clorine solvent. Method:Types of research is experiment with rancangan percobaan acak kelompok (RAK). The object of this research is 4 plates and 4 bowls. The number of experimental units in this research were 2 treatments x 2 cutlery x 2 checks x 2 reapetitions = 16 experimental units. The analysis used independent t-test with 95% confidence level. Result :The average number of germs in the cutlery washed using the three compartment sink method with hot water was 1 x 101 cfu / cm2, whereas with chlorine solvent is 0.2 cfu / cm2. Independent test t-test shows p = 0.049 which means the hypothesis is accepted. onclusion : There are differences in the number of germs in the washing cutlery using the three compartment sink method with hot water and with chlorine solvent. Keywords: number of germs, cutlery, three compartment sink

Penggunaan Standar Bumbu Masakan Lauk Hewani dan Nabati di RSUD Panembahan Senopati Bantul Yogyakarta Kukuh Probo Sukmawati; Setyowati Setyowati; Th Ninuk Sri Hartini
JURNAL NUTRISIA Vol 19 No 2 (2017): Vol 19 No 2 (2017): September 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background: Using of herbs and spices greatly affect the taste of foods, although the ingredients used are the same, different formulations of herbs will produce different flavors. Standardized seasonings are needed to produce a relatively similar food taste. Objective: The research aims to determine the use of herbs in animal and plant proteins. Method: This research was an observational research with cross sectional approach at PanembahanSenopati Hospital Bantul. The objects of this research were standardized seasonings inanimal and plant proteinsin the menu cycle of 10 days in Juny 2015. The data were analyzed descriptively and presented in tabular form and textural. Result: Standardized Seasonings in animal protein were B for satay and C for semur. Standardized seasonings in plant protein were B for bali, terik, rujak and D for bacem. The percentage of the use of seasoning than standardized seasoning for satay (148,7%), bali (130,3%), rujak(372%),for semur, terik and bacem the conformity are not not known because the standardized seasonings unwritten. The conformity of ingredient herbskind for satay (66,7%), semur (100%), bali (54,5%), rujak (50%), bacem (100%) and terik (100%). Conclusion:The conformity of herbs weight foranimal protein (124,3%) and plant protein (175,5%). The conformity of ingredient herbskind for animal protein (83,3%) and plant protein (76,1%). Standardized seasonings used were B, C and D. Keywords: standardized seasonings, animal protein, plant protein

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Almira Sitasari

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Jurusan Gizi Poltekkes Kemenkes Yogyakarta, Jalan Titi Bumi No.3, Banyuraden Yogyakarta

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Kota yogyakarta,

Daerah istimewa yogyakarta

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Almira Sitasari

Contact Email almira.sita@poltekkesjogja.ac.id

Phone +6287738977846

Journal Mail Official j.nutrisia@gmail.com

Editorial Address Jurusan Gizi Poltekkes Kemenkes Yogyakarta, Jalan Titi Bumi No.3, Banyuraden Yogyakarta

Location Kota yogyakarta, Daerah istimewa yogyakarta INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Almira Sitasari

Contact Email
almira.sita@poltekkesjogja.ac.id

Phone
+6287738977846

Journal Mail Official
j.nutrisia@gmail.com

Editorial Address
Jurusan Gizi Poltekkes Kemenkes Yogyakarta, Jalan Titi Bumi No.3, Banyuraden Yogyakarta

Location
Kota yogyakarta,

Daerah istimewa yogyakarta

INDONESIA