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Jurnal Gizi dan Dietetik
Published by Politeknik Kesehatan Kemenkes Bandung
ISSN : -     EISSN : 28305647     DOI : https://doi.org/10.34011/jgd.v2i1.1283
Core Subject : Health, Science, Education, Social,
Biochemistry, Genetics & Molecular Biology Education Health Professions Immunology & microbiology Public Health Social Sciences
Jurnal Gizi dan Dietetik menerima publikasi dalam makalah penelitian artikel asli, makalah tinjauan, laporan kasus di Indonesia atau negara lain untuk memberikan pemahaman mengenai aspek kesehatan dan gizi. Ruang lingkup Artikel yang diterbitkan dalam jurnal ini adalah bidang: - Gizi Klinik - Teknologi Pangan - Sistem Penyelenggaraan Makanan Institusi - Gizi Masyarakat
Arjuna Subject : Keperawatan - Nutrition and Dietetics
Articles 15 Documents
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COOKIES TEPUNG KEDELAI DAN TEPUNG JALI SEBAGAI MAKANAN SELINGAN IBU HAMIL HIPEREMESIS GRAVIDARUM GRADE 1 Ima Holilatul Kamilah; Mona Fitria; Agus Sulaeman; Widartika Widartika
Jurnal Gizi dan Dietetik Vol. 1 No. 1 (2022): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

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Abstract

Hyperemesis gravidarum or persistent nausea and vomiting is common in early pregnancy. Products in the form of cookies made from local food, namely soybean flour and jali flour can be a snack for pregnant women with hyperemesis gravidarum.The purpose of this study was to determine the effect of soy flour and jali flour formulations on organoleptic properties, carbohydrate, protein, fat, iron, and water content of cookies as a snack for pregnant women with hyperemesis gravidarum. The design of this study was experimental with a completely randomized design (CRD) with one factor, namely the formulation treatment between soybean flour and jali flour F1 (30%:70%), F2 (40%:60%), and F3 (50%:50%). The panelists in this study were 30 moderately trained panelists. The results of the organoleptic test showed the best product in the F2 formula with the formulation of soybean flour and jali flour (40%:60%) which contained 416,25 kcal of energy, 9,54 grams of protein, 7,14 grams of fat, 0,16 mg of iron, and 78,45 grams of carbohydrates and 3.10 grams of water content. The results of the statistical analysis of the Kruskall Wallis test showed that there was an effect of the formulation of soybean flour and jali flour on the parameters of taste (p = 0,005), texture (p = 0,031), and overall (p = 0,002).
HUBUNGAN TINGKAT STRES DAN EATING DISORDER DENGAN STATUS GIZI Yuri Aini Qalbya; Yohannes Willihelm Saleky; Nitta Isdiany; Gurid PE Mulyo
Jurnal Gizi dan Dietetik Vol. 1 No. 1 (2022): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

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Abstract

Majority of teenagers are stressed out due to the condition of social environment, which eventually triggers the occurrence of abnormal eating behaviors known as eating disorder. This behavior affects the nutritional status of adolescents. Studies in 2020 and 2014 found that there were 67.8% female adolescents with eating disorder and 49,5% with moderate to severe stress. Data from RISKESDAS 2018 show that there was 8.2% underweight adolescents. This study aims to identify the relationship of stress level and eating disorder with nutritional status of the students. This is a Cross Sectional study with the of 67 people taken with the Simple Random Sampling technique. Instruments used were Depression Anxiety Stress Scale questionnaire to determine stress levels, the Eating Disorder Diagnosis Scale questionnaire to determine the level of Eating Disorder and anthropometric measurements to determine nutritional status. Data were analyzed by using Chi-square Test with SPSS program. The results shows that there was 23.8% repondents with underweight. Most of the respondentst (67.2%) were normal and only 9% was overweight. This study also found that 26.9% of respondents were stressed and 73.1% of respondents did not experience stress. There were also 19.4% respondents with bulimia nervosa, 10.4% respondents with EDNOS and 1.5% respondents with Binge Eating Disorder. No significant relationship was found between stress and eating disorder, as well as between eating disorder and nutritional status (p-value: 0.420 and 0.196). It is important for the adolescents to control their stress and diet in order to control their nutritional status.
PENINGKATAN PENGETAHUAN DAN PERILAKU SARAPAN PADA ANAK SEKOLAH DASAR DENGAN MEDIA VIDEO STOP MOTION Winalda Dinda; Mulus Gumilar; Umi Mahmudah; Agung Suprihartono
Jurnal Gizi dan Dietetik Vol. 1 No. 1 (2022): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

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Abstract

Breakfast is an important thing, but it is often neglected due to inadequate knowledge and bad attitude about the importance of breakfast. The data shows that 44.6% of elementary school-aged children consume a low-quality breakfast, which energy intake of less than 15% of their daily nutritional needs. Nutrition education should be given to increase knowledge and behavior of breakfast. The media used is stop motion video. The purpose of this study was to determine the effect of nutrition counseling with stop motion videos and power points on the knowledge and behavior of breakfast in the students of SDN Semplak Barat 2 Bogor. Research method is Quasy Experiment with control group pre-test and post-test design. The sample of this study was fifth grade students with the number of samples divided into two, the treatment group was given stop motion video (n = 20) and the control group was given power point (n = 20). The results showed that there was an effect of nutrition education on knowledge and behavior before and after being given stop motion video and Power Point with a value of p <0.05 (p = 0.000), then there was no significant difference in average between giving treatment using stop motion video with power point in nutrition counseling on knowledge (p value = 0.876) and breakfast behavior (p value = 0.611) with p value> 0.05. Counseling needs to involve parents.
ASUHAN GIZI MALNUTRISI, KURANGNYA PENGETAHUAN PADA PASIEN HENOCH SCHONLEIN PURPURA (HSP) DI RUANG ASAL 6 RSUD AL IHSAN PROVINSI JAWA BARAT Ati Agustina Antares; Maryati Dewi; Jedya Lucas Atemalem Purba Purba; Mamat Rahmat; Widi Hastuti
Jurnal Gizi dan Dietetik Vol. 1 No. 1 (2022): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

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Abstract

Background : The epidemiology of HSP disease in Indonesia is still not clearly known. Research conducted at Cipto Mangunkusumo Hospital, Jakarta, showed a tendency to increase problems during 2006 compared to the number in the previous 5 years. HSP is not contagious and tends to be felt by children under 10 years of age1. Henoch-Schonlein purpura (HSP) is a red or purple-colored rash on the skin due to infection of the blood vessels in the skin, joints, intestines and kidneys. Immunity problems in patients with HSP are predicted to be caused by food, drugs, cold weather or insect bites. Severe HSP can cause complications, so treatment must be attempted intensively in a hospital. If the intestine is folded or damaged, the patient with HSP must try surgery. Case : A child patients with Henoch-Schonlein purpura (HSP), 7 years and 5 month old with nutrition diagnosis pediatric malnutritioan and lack of knowledge. Disscussion : Nutrition intervention with low fiber low fat served with variation and given depends on the ability to consume of the patient to improve outcome. Collaboration with the doctor has been done to everey treatment that was done. Education given to improve the family and the patient’s understanding along with motivation to maintain health post hospital care.Result : The intervention provided can improve nutritional problems in HSP patients.
STATUS GIZI IBU SAAT HAMIL, BERAT BADAN BAYI LAHIR DAN PEMBERIAN ASI EKSKLUSIF TERHADAP KEJADIAN STUNTING Dadang Rosmana; Rita Yuliani; Gurid PE Mulyo; Roro Nur Fauziyah; Agustina Indri Hapsari
Jurnal Gizi dan Dietetik Vol. 1 No. 1 (2022): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

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Abstract

Stunting is a condition where height or body length is less than age. The causes of stunting are maternal nutritional status during pregnancy, low birth weight and exclusive breastmilk. The prevalence of stunting in Sumedang regency in 2020 is 12.51%. The purpose of this study was to determine the relationship between the maternal nutritional status during pregnancy, birth weight and exclusive breastmilk with stunting in Puskesmas Jatinunggal, Sumedang. The type of research is analysis observation with cross sectional with a sample of 64 toddler, purposive sampling as the sampling technique. The type of data used is secondary data as maternal nutritional status during pregnancy, birth weight, exclusive breastmilk, height for age. The results showed 25 toddlers were stunted (39.1%), 18 mothers during pregnancy who experienced chronic energy deficiency (28.1%),15 toddlers who experienced LBW (23.4%), not exclusive breastfeeding 24 toddlers (37.5%). Bivariate results there was no relationship between nutritional status during pregnancy and the incidence of stunting (p 0.528). There is a relationship between birth weight and the incidence of stunting (p 0.00). There is a relationship between exclusive breastfeeding and the incidence of stunting (p 0.00). The most influential variable on the incidence of stunting is the birth weight of the baby. LBW provides 21,330 opportunities to cause stunting.
DIMSUM IKAN BANDENG DAN TEPUNG KACANG HIJAU SEBAGAI MAKANAN SELINGAN TINGGI PROTEIN DAN ZAT BESI BAGI REMAJA PUTRI Dinda Nur Baetillah; Mona Fitria; Roro Nur Fauziyah; Maryati Dewi; Mulus Gumilar
Jurnal Gizi dan Dietetik Vol. 1 No. 2 (2022): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v1i2.1244

Abstract

Food-based intervention is an effective strategy to prevent and control the incidence of iron deficiency anemia in adolescent girls. The dimsum based on milkfish and mung bean flour is a new food product as a high iron and protein snack to increase intake for adolescent girls. This study aims to determine the effect of the formulation of milkfish and mung bean flour on the organoleptic properties, iron, and protein content of the dimsum. This experimental study used a one-factor completely randomized design, namely the formulation of milkfish and mung bean flour 90%:10% (F1), 70%:30%(F2), and 50%:50%(F3). The analysis included organoleptic testing with hedonic tests by 30 moderately trained panelists, analysis of iron content using the AAS (Atomic Absorption Spectroscopy) method, and protein content analysis using the Kjeldahl Semimicro method. The results of the hedonic test showed that the best dimsum was F1. Based on Kruskall-Wallis’s test, the formulation of milkfish and mung bean flour caused a significant effect on color, taste, texture, and overall (p<0.05). One serving (75 grams) of dimsum can meet 14.6% and 13% respectively, of the recommended dietary allowance of iron and protein for adolescent girls. Further research is needed on the acceptability of dimsum in adolescent girls and estimating the shelf life of dimsum.
PENYULUHAN GIZI MENGGUNAKAN MEDIA E- BOOKLET DENGAN METODE PENDAMPINGAN TERHADAP ASUPAN ENERGI DAN PROTEIN PADA REMAJA PUTRI KURANG ENERGI KRONIS (KEK) Azarine Aqilah Haya; Nitta Isdiany; Yohannes Willihelm Saleky; Suparman Suparman
Jurnal Gizi dan Dietetik Vol. 1 No. 2 (2022): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v1i2.1245

Abstract

Inadequate intake of nutrients obtained during adolescent girls will have an impact on health in the next phase of life, namely adults (pregnant women) and the elderly. Lack of nutrient intake will cause various kinds of nutritional problems, one of which is chronic energy deficiency (CED). The purpose of this study was to determine the effect of nutritional counseling using e-booklet media with mentoring methods on energy and protein intake in adolescent girls with chronic energy deficiency (CED) in Indonesia. SMAN 2 Cimahi which will be held in September – October 2021. The design of this research is a pre-experimental one group pre-post test design. The number of research samples is 25 people. Energy and protein intake data were taken by interview using a 24-hour recall form. The results showed that the average energy intake of the sample before the intervention was 1167.32 Kcal and after the intervention was 1745.76 Kcal. The average protein intake of the sample before the intervention was 39.76 grams and after the intervention was 58.76 grams. The results of the t-dependent test showed that there was an effect of nutritional counseling using e-booklet media with mentoring methods on energy intake (p = 0.000) and protein (p = 0.000) in the sample. It can be concluded that there is an effect of nutrition counseling using e-booklet media with mentoring methods on energy and protein intake of adolescent girls with chronic energy deficiency (CED). Further research can be compared using the control group.
SNACK BAR SORGUM DAN KACANG MERAH RENDAH INDEKS GLIKEMIK SEBAGAI MAKANAN SELINGAN TINGGI SERAT PENDERITA DIABETES MELITUS Rossa Rosefa Simanjuntak; Agus Sulaeman; Yenny Moviana; Judiono Judiono
Jurnal Gizi dan Dietetik Vol. 1 No. 2 (2022): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v1i2.1246

Abstract

The management of diet in diabetes is not only limited to restriction of calories and carbohydrate intake, but also must pay attention to other qualitative nutritional aspects such as glycemic index (IG) and fiber consumption. Adequate fiber consumption can help control blood glucose levels. Sorghum flour and red beans have a low glycemic index and high fiber content. The purpose of this study was to determine the effect of snack bars of sorghum flour and red beans on organoleptic properties and dietary fiber levels. This study used an experimental study design with the formulation of sorghum flour and red beans were 65%:35% (Formula1),  70%:30% (Formula 2), and  80%:20% (Formula 3), respectively. Quality testing was done by hedonic test and gravimetric enzymatic test for dietary fiber content testing in the most preferred formula. Results show there is a significantly difference in the aspect of taste, while in the aspect of color, aroma and texture there is no significantly difference. The fiber content of snack bar sorghum flour and red beans from formula 2 is 6.08 grams/100 grams.
PENGARUH PEMBERIAN MAKANAN TAMBAHAN SIOMAY TELUR IKAN TERHADAP PENINGKATAN KADAR HAEMOGLOBIN PADA SISWA ANEMIA USIA SEKOLAH DASAR Dadang Rosmana; Umi Mahmudah
Jurnal Gizi dan Dietetik Vol. 1 No. 2 (2022): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v1i2.1247

Abstract

Anemia is a condition where the level of hemoglobin (Hb) in the blood is less than normal. Iron nutritional anemia (AGB) is the most common anemia. Of the total cases of anemia, 50% are caused by iron deficiency. The contribution of food at school which is quite large in fulfilling children's daily needs has the potential to meet children's nutritional needs. Fish egg dumplings are an alternative to this program. This fish dumpling is rich in iron content, which in 50 grams contains energy of 231.6 Kcal, 10.3 grams of protein and 25,20 mg of Fe. The research design used a quasy experiment pre test – post test to compare blood hemoglobin levels in the intervention group and the control group. The sample is elementary school age children totaling 20 per group. The total sample is 40 during the 2 months of the intervention. The research locations were at the As Salam Orphanage in the South Cijerah Cimahi area, the Nurul Khusna Orphanage in the Leuwigajah South Cimahi area and the Al Badru Orphanage in North Cimahi, Cimahi City, West Java Province, which was held from November to December 2020. The data collected was sample characteristics, blood hemoglobin levels, deworming medication. Hemoglobin level data were analyzed bivariat using the dependent t statistical test to determine the difference in z scores before and after the intervention. The analysis of hemoglobin levels showed that there was a significant difference in average Hb levels in the case group (12.55) and the control group (11.33) with a p value <0.05, (p = 0.020).
ANALISIS MUTU CHURROS DAUN KELOR DAN TEPUNG KACANG MERAH SEBAGAI ALTERNATIF MAKANAN SELINGAN BAGI REMAJA PUTRI ANEMIA Tisa Rahma; Witri Priawantiputri; Dadang Rosmana; Agustina Indrihapsari; Fred Agung Suprihartono
Jurnal Gizi dan Dietetik Vol. 1 No. 2 (2022): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v1i2.1248

Abstract

Salah satu masalah yang sering terjadi pada remaja putri adalah anemia yang dapat dicegah dengan meningkatkan asupan makanan tinggi zat besi dan protein. Daun kelor merupakan salah satu pangan lokal tinggi zat besi, sedangkan kacang merah tinggi dalam kandungan protein. Tujuan dari penelitian ini adalah untuk mengetahui adanya pengaruh formulasi daun kelor dan tepung kacang merah terhadap sifat organoleptik serta kandungan zat gizi (zat besi dan protein) pada churros. Desain penelitian ini adalah eksperimental dengan tiga perlakuan yaitu perbandingan daun kelor dan tepung kacang merah 25%:75%, 50%:50%, dan 75%:25%. Sampel diujikan kepada 30 panelis agak terlatih. Analisis data sifat organoleptik menggunakan uji non parametrik Kruskall Wallis menunjukkan tidak ada perbedaan yang nyata pada tingkat kesukaan panelis terhadap seluruh aspek organoleptik (warna, aroma, rasa, tekstur, overall) churros (p>0.05). Hasil uji laboratorium, terhadap formula terbaik menunjukkan bahwa 1 porsi churros (40 gr) formula (50% :50%) dapat memenuhi kecukupan zat besi selingan remaja sebanyak 114%, sedangkan kecukupan selingan protein masih belum terpenuhi karena hanya memenuhi 54% dari kecukupan protein selingan remaja. Produk ini dapat menjadi makanan selingan bagi remaja putri, namun perlu dilakukan pengembangan produk lebih lanjut untuk menyempurnakan formulasi dan menambah kandungan protein agar memenuhi kebutuhan protein selingan remaja.

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