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INDONESIA
Jurnal Riset Gizi
Published by Poltekkes Kemenkes Semarang
ISSN : 2338154X     EISSN : 26571145     DOI : http://dx.doi.org/10.31983/jrg.v11i2.10382
Core Subject : Health, Education,
Education Health Professions Other
Jurnal Riset Gizi (ISSN 2338-154x) is a journal that contains the results of health research in the field of nutrition including clinical nutrition, community nutrition, and food services Published two times a year, Jurnal Riset Gizi considers submissions on any aspect of nutrition and public health across age groups and settings These includes : Evaluation of public health programmes or interventions Health Protection including control of communicable diseases Health promotion and disease prevention
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 230 Documents
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Pemberian Buah Pepaya Segar terhadap Penurunan Tekanan Darah Sistolik dan Diastolik pada Lansia Penderita Hipertensi Maria Francona Sensiana; Muflihah Isnawati; Yuwono Setiadi
JURNAL RISET GIZI Vol 1, No 2 (2013): November 2013
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v1i2.77

Abstract

Background : Hypertension is a disease with high morbidity and mortality in elderly people. High potassium food such as papaya is a potential sources for decreasing systolic and diastolic blood pressure.Objective : To investigate the effect of fresh papaya on lowering systolic and diastolic blood pressure in elderly patients with hypertension.Method : This study  was an experimental research with pre and post test control group design. Number of  elderly involved in this study were 20 persons,  divided in two groups, firstly , 10 person in treatment group received 350 gr/ day  papaya (containing 899,5 mg of potassium) for 7 days. Second group was a control group.  Systolic and diatolic blood pressure were measured before and after treatment (in tfe first and 7th day) Data were analyzed  using Paired t-test,.Results : There were differences in systolic (p1 = 0.028) and diastolic (p2 = 0.022) blood pressure between the treatment and control groups In the treatment group there was a decrease in systolic and diastolic blood pressure (p2 = 0.014) after given fresh papaya and after treatment (p=0,014)Conclusion : Consuming 350 gr/day of fresh papaya could decrease systolic and diastolic blood pressure in hypertensive elderly subject.
PENGARUH PROSES OZONISASI TERHADAP TOTAL BAKTERI, STABILITAS VITAMIN C, DAN TEKSTUR PADA BUAH MELON POTONG Ademai Ade Nurhayati; Arintina Rahayuni; Ria Ambarwati
JURNAL RISET GIZI Vol 7, No 2 (2019): November (2019)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v7i2.5197

Abstract

Background: The cutted fruit one example of minimalist processed product. This product is categorized as a high risk product because it processed minimally and  did not through heat contact.Objective: To determine the effect of the ozonation process on total bacteria, stability of vitamin C, and the texture of minimally processing melon fruit Bonasari Chatering, Pedurungan, Semarang. Methods: This study was an experimental study with a complete  randomize design (CRD), total was 12 samples with 4 repetitions. Data collected in the form of texture measured by a penetrometer, vitamin C levels with iodometry method, and total bacteria by TPC method. Result: Texture of cutted melon which influenced by ozone gas treatment (42.0 ± 7.21) p = 0.614, for the highest level of vitamin C also in the treatment of ozone gas (36.080 ± 6.47) p = 0.560 and for the lowest total bacteria with ozone gas treatment, 3,6,105. Conclusion: There is no effect of the ozonation process on total bacteria, stability of vitamin C, and texture of minimally processing melon fruit at Bonasari Chatering, Pedurungan, Semarang.
PEMBERIAN MILKSHAKE PISANG SEBELUM LATIHAN TERHADAP KELELAHAN DAN TEKANAN DARAH ATLET SEPAK BOLA Linda Ustafia; Susi Tursilowati; Astidio Noviardhi
JURNAL RISET GIZI Vol 5, No 2 (2017): November (2017)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v5i2.4276

Abstract

Background  : Fatigue is affected by decreased muscle glycogen and decreased blood flow to muscle. In addition, dilation and constriction of blood vessels during exercise also affects blood pressure. Bananas are a source of carbohydrates and potassium. Carbohydrates are used to energy and potassium are used to regulate heart rate and maintain fluid and electrolyte balance. Calcium in milk can help muscle contraction during exercise.Objective  : to determine the effect of banana milkshake on fatigue and blood pressure in football athletes.Methods  : true experiment study with pre and post only control group design. Subjects of this study is 14 football athletes were randomly divided into 2 groups: the control group given banana and the treatment group given the banana milkshake. Fatigue at soccer athletes in PS Undip was measured with a harvard step test by calculating the Body efficiency index and blood pressure measured before and after the test. Data were analyzed by independent t-test and paired t-test.Results  : Mean Body Efficiency Index (VO2max) before treatment in treatment group 89.85 ± 8.46 and after treatment 92.41 ± 9.813 and in control group before treatment 94.45 ± 11.596 and after treatment 99.01 ± 8.325. The difference of systolic and diastolic blood pressure in treatment group before treatment was 19.43 ± 22.44 and 0.00 ± 7.68 while in control group 19.28 ± 14.96 and 2.71 ± 10.68. After treatment in treatment group 30.57 ± 18.88 and 2.143 ± 10,023 while control group 13.43 ± 18.15 and 6.28 ± 18.98.Conclusion  : There is no effect of banana milkshake on fatigue and blood pressure. Bananas are more effective than banana milkshakes.
HUBUNGAN RIWAYAT PENYAKIT DENGAN STATUS GIZI : STUDI CROSS SECTIONAL Zuhra Tun Nur; Suryana Suryana; Andi Eka Yunianto
JURNAL RISET GIZI Vol 9, No 1 (2021): Mei (2021)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v9i1.6755

Abstract

Background: Children who often suffered from diseases will affect their nutritional status.Purpose: To determine the risk factors of disease history with nutritional status among stunted children under-five in Pidie Jaya Regency.Methods: A descriptive-analytic study with a cross-sectional design. Total sample were 34 children. Weaning initiation patterns and disease history were obtained through interviews with questionnaire. The nutritional status among children under five were measured by anthropometric. Data were analyzed using chi-square test.Results: Children's disease history in the last three months were correlated with the nutritional status on the HAZ index (P-value = 0.015 (0.05) with OR = 6.0. There was no correlation betweeen disease history with the nutritional status by WAZ and WHZ index (P-value 0.05).Conclusion: The history of the disease in the last 3 months has a significant relationship with HAZ of children under five.
PENGARUH JUS JAMBU BIJI (PSIDIUM GUAJAVA) TERHADAP KADAR HEMOGLOBIN PADA IBU HAMIL ANEMIA Noviana Luthfi Jayanti; Sunarto Sunarto; Yuwono Setiadi
JURNAL RISET GIZI Vol 6, No 1 (2018): Mei (2018)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v6i1.4309

Abstract

Background  : Iron deficiency anemia is a national health problem that many pregnant women experience. Based on data from Riskesdas Results of 2013, the prevalence of anemia in pregnant women is 37.1%. The rate of anemia in Central Java in 2015 reached 56.2%. The government program to overcome the incidence of iron deficiency anemia in the form of giving of Fe tablet for 90 days with dose of 60 mg, beside Fe tablet also needed to support factor of iron absorption in hemoglobin synthesis process. Guava is a food ingredient that contains micronutrients needed in the synthesis of hemoglobin such as iron and vitamin C.Objective  : To know the effect of red guava juice on hemoglobin level in pregnancy anemia.Method  : This research used pre-test post-test control group design. Samples each group as many as 11 people. Interventions performed on the treatment group giving of guava juice for 20 days in pregnant women who consumed Fe tablets, while the control group only consumed Fe tablets. The test used to know the effect of treatment on hemoglobin levels using anova repeated measure with α = 0.05.Results  : The mean increase after intervention in the treatment group was 1.1 g/dl and in the control group 0.7 g/dl. Based on the results of the anova test, there is the influence of guava juice and Fe tablet consumption on the insignificant hemoglobin level (0.439) after controlled by the intake of energy, protein, iron and vitamin C.Conclusion : Guava juice for 20 days can increase hemoglobin level by 1.1 g/dl although not statistically significant.
Efektivitas Penambahan Ampas Tahu Terhadap Tingkat Kesukaan dan Kadar Protein Nugget Ikan Gabus Putri Karlina; Lily Restusari; Dewi Rahayu
JURNAL RISET GIZI Vol 10, No 2 (2022): November (2022)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v10i2.10696

Abstract

Latar Belakang: Nugget merupakan salah satu olahan yang digemari oleh masyarakat karena proses penyajiannya cepat dan mudah. Ampas tahu yang masih memiliki banyak zat gizi didalamnya masih bisa dijadikan sebagai bahan pangan dapat menjadi nugget yang bernilai tambah. Ampas tahu mengandung zat gizi terutama protein yang tinggi, Kandungan protein didalam ampas tahu mencapai 23,55% atau setara dengan 23,55 gr per 100 gr. Pemanfaatan ampas tahu juga perlu dioptimalkan, selain dimanfaatkan untuk pakan ternak.Tujuan : Mengetahui pemanfaatan ampas tahu untuk makanan berprotein tinggi yang tidak dimanfaatkan.Metode: Penelitian ini bersifat eksperimental dengan desain penelitian Rancangan Acak Lengkap (RAL). Penelitian pendahuluan dilakukan untuk memperoleh formulasi terbaik dalam pembuatan nugget ikan gabus dengan penambahan ampas tahu. Pada penelitian ini digunakan empat macam variasi penambahan ampas tahu yaitu 0%, 20%, dan 30% dan 50%. Penelitian lanjutan berupa pembuatan produk dengan formulasi yang baru yaitu 0%,15%,20% dan 25%. Lalu uji organoleptik yang dilakukan di Laboratorium pangan di Poltekkes Kemenkes Riau, dan uji kadar protein yang dilakukan di Laboratorium Hasil Perikanan dan Kelautan Universitas Riau.Hasil: Hasil penelitian menyatakan bahwa ada pengaruh yang nyata terhadap tingkat kesukaan rasa, aroma, dan tekstur pada nugget. Tetapi pada warna tidak ada pengaruh yang nyata. Hasil uji kadar protein nugget ikan gabus dengan penambahan ampas tahu yaitu 22,9% sedangkan kadar protein nugget ikan gabus tanpa penambahan ampas tahu (kontrol) yaitu 17,55%.Kesimpulan: Uji kadar protein pada nugget dengan penambahan ampas tahu ini mencapai lebih dari syarat mutu nugget ikan menurut Badan Standarisasi Nasional (2002) yaitu min. 12%.
PENGARUH PENYULUHAN GIZI MELALUI MEDIA PUZZLE TERHADAP PENGETAHUAN, SIKAP DAN PRAKTIK TENTANG MAKANAN JAJANAN PADA ANAK SEKOLAH DASAR DI SD N TLOGOSARI KULON 02 DAN SD N PEDURUNGAN LOR 01
JURNAL RISET GIZI Vol 6, No 1 (2018): Mei (2018)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v6i1.4376

Abstract

Background: school age is a child growth period, so need to pay attention to nutrients and foods consumed safely. The adverse effects of consuming unhealthy and unsafe snack foods in schools need to be avoided, this can be done through health promotion. One of the ways in which students are not saturated in extension activities is to use puzzle games because the delivery of nutritional messages becomes more fun and involves participating students actively in the game. Aim: To know the effectiveness of nutritional education with the media of puzzle to the knowledge, attitude, and practice of students related to snack food  at SDN Tlogosari Kulon 02 and SD N Pedurungan Lor 1.Method: this research type is Quasi Experiment with design time series design. Sampling using random sampling technique to get 30 treatment samples and 30 control samples. Data collected are knowledge, attitude and practice. The statistical tests used Paired t-test, Wilcoxon, independent t-test and Mann Whitney test.Result: there was a difference of knowledge and attitude of treatment group after giving education with puzzle media (p = 0,000, p = 0,030). There were no differences in practice in the treatment group and the control group after the intervention (p = 0.492 and p = 0.203). There is a significant difference of knowledge and attitude between treatment and control group (p value = 0,011; p value = 0,016). There was no significant difference in practice between treatment and control groups after intervention (p value = 0.152).Conclusion: the provision of  nutritional education with puzzle media can improve knowledge and attitude of students about food snack
Hubungan Tingkat Pengetahuan tentang Diabetes Melitus, Tingkat Asupan Karbohidrat dan Tingkat Asupan Serat dengan Kadar Glukosa Darah Postprandial pada Penderita Diabetes Melitus Tipe 2 Rawat Jalan RSUP Dr. Kariadi Semarang Pradina Rahmawati; Sri Noor Mintarsih; Djoko Priyatno
JURNAL RISET GIZI Vol 1, No 1 (2013): Mei 2013
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v1i1.37

Abstract

Background: the prevalence of type 2 diabetes mellitus in the province of Central Java in 2009 at 0, 19% experienced improvement when compared to the prevalence in 2008 of 0, 16%. incidence of diabetes mellitus is influenced by several factors. knowledge about the disease diabetes mellitus diabetes mellitus and its treatment is important in holding peranana control blood sugar levels. intake of carbohydrates and fiber that fits your needs can help control blood sugar levels. Purpose: This study aims to determine the relationship level of knowledge about diabetes mellitus, the level of carbohydrate intake and level of fiber intake with postprandial blood glucose levels in patients with type 2 diabetes mellitus poly outpatient department of Dr. Kariadi Semarang. Methods: the study design was cross sectional approach. Data rates of diabetes mellitus knowledge obtained by a questionnaire, the data rate of carbohydrate intake and level of fiber intake obtained by food frequency questionnaire semi-quantitative. data analysis using chi square test. Results: the results showed that all samples were aged over 40 years, the number of samples of postprandial blood glucose levels are high as 51.5%, the level of knowledge of diabetes mellitus with less category at 72.7% and a high level of carbohydrate intake 72.7 % and the level of fiber intake by as much as 72.7% less category. Conclusion: there is a relationship between the level of knowledge about diabetes mellitus in post prandial glucose levels, while the level of carbohydrate intake and level of fiber intake did not show any relationship with post-prandial blood glucose levels. need to make a referral to outpatients and provide counseling on a regular basis.
Analisis Determinan Kejadian Stunting Anak Balita Di Pedesaan Demak Desi Wulandari; Kun Aristiati; J. Supadi
JURNAL RISET GIZI Vol 4, No 2 (2016): November 2016
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v4i2.4497

Abstract

Background: Prevalence of stunting in Demak district 2015 was 29%, higher than central java prevalence. Stunting have will inhibit the development of cognitive and motoricamong children with negative impact in the next life. This study aims to determine risk of stunting of children under five year.Methods: We used data from the need assesment project from the Nutrion of Departement Health of Polytechnic Semarang. We used 420 children wich selected using simple random sampling. Risk factor for child stunting included factor from nutrition, physiological, illness, parenting, health behavior and socioeconomic incidence. Variable intake of energy and protein obtained by Food Recall 2 x 24 hours, the variable gender, maternal age, height mothers, diarrhea, respiratory infection, a child's weight, parenting, attitudes, knowledge, the use of iodized salt, vitamin A, large families, education, employment and pendapatan diperoleh using a questionnaire with interview method. Logistic regression was use to determine the risk factors.Results: We found 33,1% children was stunting. From the best model factors, the risk factor for the children in stunting is maternal high ≤ 145 cm (OR = 2,5; CI = 1,057 to 5,022), maternal knowledge of 80% (OR = 2; CI = 1,070 to 2,776), family do not use any of iodized salt in the household (OR = 8,5; CI = 4,979 to 13,541) and maternal education less than primary school (OR = 3,5; CI = 1,022 to 11,275).Conclusion: Determinan Factors that make children at risk for stunting is maternal high, maternal knowledge, families who do not use iodized salt in the household and maternal education less than primary school. There is a need to take height measurements regularly in health pos to monitor child stunting.
Studi Pembuatan “Healthy Fig Bar Food” Yang Tinggi Kalium dan Serat Sebagai Alternatif Snack Penderita Hipertensi Arintina Rahayuni; Cahyo Hunandar
JURNAL RISET GIZI Vol 4, No 2 (2016): November 2016
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v4i2.3266

Abstract

Latar Belakang : Fig Bar adalah produk roti kering yang tersusun atas bagian kerak/crumb yang renyah dan bagian isi yang terdiri dari bubur buah yang dikeringkan. Fig bar yang dibuat dalam penelitian ini ditujukan untuk penderita hipertensi. Formula ini dibuat karena minimnya snack sehat yang dijajakan dipasaran, terutama snack yang memiliki kriteria khusus bagi penderita penyakit tertentu terutama penderita hipertensi, karena pada umumnya penderita hipertensi harus membatasi asupan natrium. Natrium pada snack food umumnya tinggi karena proses pengolahannya banyak digunakan food additive.Tujuan : Pada penelitian ini dilakukan upaya untuk membuat formula fig bar yang sesuai untuk penderita hipertensi, karena didalam formulasinya mengandung kalium dan serat tinggi,  natrium rendah, nilai gizi yang baik, harganya murah dan disukai. Rasio kalium dan natrium minimal 1:1.Metode : Penelitian dilakukan dua tahap, yaitu penelitian pendahuluan untuk mendapatkan formulasi dan proses pembuatan fig bar yang tepat. Penelitian utama yaitu 4 taraf perlakuan jenis kacang yaitu kacang hijau, kacang merah, kacang kedelai dan kacang dieng sebagai sumber kalium. Hasilnya diamati kadar kalium, natrium, serat, nilai gizi,  sifat fisik tekstur (hardness), daya terima serta analisis biaya. Analisis kadar serat, kalium, natrium, nilai gizi dianalisis menggunakan one way anova pada α 1%. Uji lanjut ditetapkan berdasarkan besarnya koefisien keragaman. Uji Daya Terima dianalisis dengan Friedman.Hasil : Hasil penelitian menunjukkan tekstur terbaik nilai kekerasan adalah fig bar kacang dieng dan kacang hijau, karena teksturnya tidak terlalu keras atau terlalu empuk.Kandungan kalium tertinggi ada pada produk fig bar kacang kedelai, Kandungan natrium terendah ada pada produk kacang dieng, rasio kalium dan natrium pada keempat perlakuan pembuatan fig bar lebih dari 1:1. Kandungan serat pada produk fig bar kacang kedelai, kacang hijau dan kacang dieng hampir sama dan tertinggi terdapat pada produk fig bar kacang kedelai.Nilai kalori keempat jenis produk fig bar hampir sama ± 450 kkal per 100 g dan kadar airnya kurang dari 3%, termasuk kriteria produk kering.Sumbangan  kalium dan serat tertinggi pada konsumsi 25 g adalah pada produk fig bar kacang kedelai, yaitu 25,71% dan 46,52%.Hasil uji daya terima ada pengaruh penambahan jenis kacang terhadap warna, tekstur dan rasa, tetapi tidak ada pengaruh terhadap aroma.Harga jual fig bar per 100 g (20 keping @ 5 g) kurang lebih 4000 rupiah.Kesimpulan : Disarankan penggunaan kacang kedelai pada pembuatan produk fig bar karena kandungan kalium dan seratnya tertinggi, memperbaiki tekstur fig bar kacang dieng dengan menambahkan pati pada formulasinya.Warna dan rasa fig bar kacang kedelai diperbaiki dengan lebih memperhatikan proses pengolahan dan pengkombinasian bahan.Disarankan untuk mengkonsumsi fig bar ± 25 g dalam sehari sesuai porsi snack.

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