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Jurnal Gizi

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Published by Universitas Muhammadiyah Semarang

ISSN : 23027908 EISSN : 25804847 DOI : -

Core Subject : Health,

Health Professions

Jurnal ini diterbitkan oleh Prorgam Studi Ilmu Gizi, Fakultas Ilmu Keperawatan & Kesehatan, Universitas Muhammadiyah Semarang. Sebagai sarana publikasi ilmiah hasil-hasil penelitian dan pemikiran tentang ilmu gizi

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Articles 8 Documents

Search results for , issue "Vol 7, No 1 (2018): Jurnal Gizi UNIMUS" : 8 Documents clear

Faktor-Faktor Kepuasan Pasien dengan Sisa Makanan pada Pelayanan Gizi di Rumah Sakit Islam Arafah Rembang Noor Rochmah; Sufiati Bintanah; Erma Handarsari
Jurnal Gizi Vol 7, No 1 (2018): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Background : One of the success of food serving at the hospital is patient satisfaction. Lower patient satisfaction has an influence on how patient will be eat and left the food. The object of the study is to know the correlation of patient satisfaction factors and food waste at Arafah Islamic Hospital Rembang. Method : This study used observational analytic with an across sectional approach. The population are all patient at Musdalifah room and Dzulkhulaifah room of Arafah Islamic Hospital Rembang with sample criteria, at least 2 days was treated and got a normal and soft food. Thesample of this study are 31 respondents used consecutive sampling. The instruments used are questionnaire and Comstock form. The normality test of the data usedKolmogorof -Smirnov test.The statistical test used is Rank-Spearman test. Results : This study found all of the respondents 100% of exact food time distribution. Most respondents 77, 4 % that said a variation of the food. 48, 8 % said the taste is delicious. All of the respondent (100%) the food equipments are clean and the server is friendly. Most respondents 83, 9% attractive for the served food. Food waste from breakfast : main course 6,5%, animal side dish 3,2%, vegetable side dish 16,5%, vegetables 9,7%. At lunch: main course 6,5%, animal side dish 3,2%, vegetable side dish 12,9%, vegetables19,4%. At dinner: main course 3,2%, animal side dish 9,7%, vegetable side dish 12,9%, vegetables 9,7%. There is no correlation between menu variationwith food waste but, the relation between animal side dish and food waste at breakfast has a correlation value p=0, 037. There is no correlation between the taste of the food and food waste (p> 0, 05). There is no correlation between appearance of food and food waste but the relation between animal side dish and food waste at breakfast has correlation value p=0, 038. Keywords: The Patient Satisfaction’s Factors, food waste, taste of food, appearance of food

Faktor-Faktor Yang Berhubungan dengan Kejadian Diare pada Anak Umur 0 – 24 Bulan Putri Aulia Arza; Rini Sri Wahyuni
Jurnal Gizi Vol 7, No 1 (2018): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Mothers’ knowledge, attitude, breasfeeding behaviour and complementary feeding practices are important to minimize the effects of morbidity and mortality associated with diarrhea diseases. This study aims to determine the factors associated with the incidence of diarrhea inchildren aged 0-24 months. The research is quantitative analytic survey through cross sectional approach.The total number of respondents were 60 respondents through purposive sampling technique.Analysis of data in this study using chi-square statistic. This research result indicates that mother’s knowledge (p-value = 0,15) and attitude (pvalue = 0,49) are not relationship with the occurrence of diarrhea. However, breastfeeding behavior (p-value = 0,004) and Complementary feeding practices (P-value = 0,00) are associationsignificantly with diarrea in children aged 0-24 months who hospitalized at Islamic hospital "Ibnu Sina" Yarsi in Payakumbuh. It is expected that mothers with children under five to pay attention to the give the best and healthy behavior of breastfeeding and Complementary feeding practices so that children not suffer some disease especially diarrhea. Keyword: mother’s knowledge, mother’s attitude, breastfeeding behavior, complementary feeding practices, diarrhea

FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN KEJADIAN DIARE PADA ANAK UMUR 0 – 24 BULAN YANG DIRAWAT DI RSI “IBNU SINA” YARSI SUMBAR PAYAKUMBUH TAHUN 2017 Putri Aulia Arza
Jurnal Gizi Vol 7, No 1 (2018): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.7.1.2018.%p

Diarrhea is the second leading cause of death in children under five years. Diarrhea disease in children is the most cases of disease that exists in the Islamic Hospital "Ibnu Sina" YARSI in Payakumbuh, West Sumatra. Diarrhea cases recorded as much as 32.25% are children under the age of two years. This study aims to determine the factors associated with the incidence of diarrhea in children aged 0-24 months. This study was conducted on 16 March - 16 May 2017 using a quantitative approach to the cross-sectional design. The population is the mother who has children aged 0 - 24 months who hospitalized at Islamic hospital "Ibnu Sina" Yarsi in Payakumbuh, West Sumatra. Samples taken as many as 60 peoples with accidental sampling technique. Univariate analysis performed to present the frequency distribution table. Bivariate analysis using chi-square statistical test. The result of the univariate analysis showed that 41.7% of children who were treated 0-24 months old had diarrhea, 55.0% of respondents had good knowledge of diarrhea, 53.5% of respondents had positive attitude related to diarrhea, 50.0% Both about breastfeeding and 55.0% have a bad attitude related to the provision of MP-ASI. The result of Bivariate is no relationship of knowledge with the occurrence of diarrhea (p-value = 0,148), there is no relationship of attitude with diarrhea (p-value = 0,484) and there is a relationship of breastfeeding behavior (p-value = 0,004) and the behavior of MP-ASI with diarrhea occurrence (P-value = 0,000). It is expected that mothers with children under five to pay attention to the behavior in breastfeeding and giving of breast milk is also about children's health in general so that children avoid disease.

Asupan Zink, Riwayat ISPA dan Pengeluaran Pangan Sebagai Faktor Resiko Stunting Pada Anak Usia 2-5 tahun di Kota Semarang Salsa Bening; Ani Margawati; Ali Rosidi
Jurnal Gizi Vol 7, No 1 (2018): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Prevalence of stunting in Central Java 2014 amounted 33,9% and in Semarang 4,03%. Stunting is caused by direct and indirect factors. Direct factors include zinc intake and history of ISPA. Zinc deficiency caused by immunity to infection and decrease resulting in growthretardation. Indirect factors including low food expenditure can result in a lack of fulfillment of nutritional intake in children. The purpose of this study was to analyze the low adequacy levels of zinc, history of ISPA and low food expenditure as risk factors of stunting among children aged 25 years in Semarang.This was a case-control study with a sample of 71 cases (stunting) and 71 controls (not stunting), using purposive sampling technique. Zinc intake data was obtained with the semi-quantitative food frequency questionnaire (SQ-FFQ), while data on history of ISPA andfood expenditure were obtained through a questionnaire and interview. Data analysis was performed using chi-square test and multivariate logistic regression method The result of univariate analysis showed that the average of zinc intake was 3,51±0,07 mg, subjects with a history of ISPA of 59,8%, average food expenditure Rp 316.372±16.878. The result of the bivariate analysis showed that low level of zinc (p=0,001; OR=9,2; CI=2-42,1) and ahistory of ISPA (p=0,01; OR=2.4; CI=1,2-4,8) were risk factors for stunting, while the low level of food expenditure (p=0,31) is not a stunting risk factor. Multivariate analysis showed that the risk factors that most affect of stunting was low level of zinc (p=0,01; OR=7,5; CI=1,6-35,1). Low level of zinc and history of ISPA are risk factors of stunting in children aged 2-5 years old in Semarang.Keywords: Stunting, children, risk factors, zinc, ISPA

KECENDERUNGAN PEMILIHAN JAJANAN PADA ANAK USIA SEKOLAH DI MI DARUL ULUM KECAMATAN NGALIYAN KOTA SEMARANG Nur Hayati
Jurnal Gizi Vol 7, No 1 (2018): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.7.1.2018.%p

Jajanan merupakan makanan yang disukai oleh anak usia sekolah bahkan menjadi kebiasaan bagi anak sekolah untuk membeli jajanan. Kualitas jajanan seringkali jauh dari standar gizi bagi anak yang berada pada usia pertumbuhan. Banyak jajanan yang akhir – akhir ini menjadi tidak layak konsumsi karena adanya penjual yang tidak bertanggung jawab menambahkan zat kimia berbahaya seperti formalin, boraks, pewarna tekstil, dan pemanis buatan tanpa takaran. Sikap anak dalam memilih jajanan dapat berpengaruh terhadap kesehatannya. Anak - anak yang kurang mempunyai pengetahuan yang cukup mengenai jajanan yang sehat, aman, dan halal sering mengkonsumsi jajanan karena tampilannya yang terlihat menarik tanpa mempertimbangkan kandungan makanan tersebut. Data yang diperoleh digunakan untuk menentukan kecenderungan pemilihan jajanan pada anak yang telah memiliki pengetahuan tentang makanan sehat. Sampel yang digunakan sebagai sumber data pada penelitian ini adalah seluruh Kelas V (Lima) MI Darul Ulum Kecamatan Ngaliyan Kota Semarang, sebanyak 43 responden. Data diperoleh dengan metode observasi, wawancara dan kuisioner. Uji validitas butir angket menggunakan korelasi product moment dan reliabilitas menggunakan alpha cronbach. Pengetahuan mengenai makanan sehat memberikan kontribusi/ sumbangan sebesar 18,06 % terhadap kecenderungan dalam memilih jajanan pada Siswa Kelas V (Lima)MI Darul Ulum Kecamatan Ngaliyan Kota Semarang.

Efektifitas Penatalaksanaan Proses Asuhan Gizi Terstandar terhadap Perbaikan Asupan Pasien Sindrom Metabolik di RSUD Sidoarjo Dian Handayani; Pudji Astutik; Yuni Nurwati; Marselina Azalia Mahar
Jurnal Gizi Vol 7, No 1 (2018): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Nutrition service in hospital is a service provided in accordance with the patients’ condition based on clinical conditions, nutritional status and metabolic status of the body. These services can be achieved by providing nutritional care using the Nutrition Care Process (NCP) method.Nutrition interventions are important to help healing process, maintaining and improving health status of the patients. This study aims to determine the difference intake of the patients in the Lotus Terpene Room II and Tulip I RSUD Sidoarjo before and after nutrition interventions. The design of this study using descriptive observational study with 31 respondents taken by Purposive Sampling. Data collection was done by anthropometry measurement, data from medical record and recall 3x 24 hours. The results showed that 48% of respondents with metabolic syndrome aged 50 – 59 years and mostly with diabetes mellitus (61%), 45% of them had a good initial intake and increased after nutrition intervention. The most common nutritional diagnosis is abnormallaboratory values in blood sugar and blood fat profiles. The result of paired difference test showed significant difference of p value 0,000 (p <0,05). Conclusion : 55% respondents increased their intake in the end of observation. Nutrition intervention can improve the patients’ intake.Keywords : initial intake, final intake, standardized nutrition care, metabolic syndrome

Total Mikroba Bumbu Inti Instan Skala Industri Rumah Tangga Yusmila Kumudawati; Yunan Kholifatuddin S
Jurnal Gizi Vol 7, No 1 (2018): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

In today's, for simple cooking, seasosing are now available in instant form. Some seasoning instant made by home industry, produced without preservatives additif. Long deliveries allow spice damage by microbes because although spices have anti-nutritive substances, however seasoning instant still have high moisture content that can cause microbial growth. This study aims to determine the total microbial from main seasoning spice instant produced by home industry atroom temperature storage for 1 day and 21 days. This research is a laboratory experimental research. The number of spice samples there are three types of red, white and yellow are repeated four times and then tested three times (triplo).Samples were investigated on day 1 and 21 storage. Total microbial data analysis by describing data. The results showed that storage seasoning instant for 21 days resulted in an increase of total bacteria in red seasoning from 3.1 x 102 cfu / ml to 4.4 x 103 cfu / ml and white seasoning from 3.9 x 103 cfu / ml to 5.7 x 103 cfu / ml, while the yellow seasoning decrease from 4.8 x 103 cfu / ml to 3.9 x 103 cfu / ml. In the yellow spice, the number of bacteria has decreased and the total amount of bacteria is smallest because in the material there are antimicrobial compounds, notably ginger and turmeric. Although there is an increase in the total number of bacteria in red and white seasoning, but all seasoning during the storage for 21 days still meet the BPOM standard which requires the total amount of bacteria in the seasoning to a maximum of 1 x 104 cfu / ml.Keywords: Total microbial, Shelf time, Main Seasoning Instant, home industry

Kecenderungan Pemilihan Jajanan pada Anak Usia Sekolah di MI Darul Ulum Kecamatan Ngaliyan Kota Semarang Nur Hayati; Hilmah Nuriya
Jurnal Gizi Vol 7, No 1 (2018): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Snacks are foods used by school children even for school children to buy snacks. The quality of many snacks on the market is still increasing the monitoring of the adequacy of nutritional value for children who are in growth. Children's snacks these days have become worthwhile because there are sellers who are not responsible for chemicals such as formaline, borax, textile dyes, and artificial sweeteners. The attitude of the child in choosing a snack can affect his health. Children who do not have sufficient knowledge that healthy, safe, and halal gamblingoften consume snacks because of the fascinating charm to attract the attention of the food. The data used to determine the tendency of hawker election in children who already have knowledge abouthealthy food. The sample used as the data at this time is all Class V (five) MI Darul Ulum District Ngaliyan City Semarang, as many as 43 respondents. Data collection using techniques, interviews and questionnaires. Test the validity of the questionnaire using product moment and reliability using alpha cronbach. Knowledge given and donation of 18.06% to the tendency in choosing snacks at Class V students (five) MI Darul Ulum Ngaliyan Subdistrict Semarang City.Keywords: healthy food knowledge, tendency to choose, snacks, childrenschool

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