JURNAL GIZI DAN KESEHATAN

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ISSN / EISSN : 1978-0346 / 2580-3751
Published by: Universitas Ngudi Waluyo (10.35473)
Total articles ≅ 92
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Marsuki Syam, Fitri Wahyuni, Icha Dian Nurcahyani
JURNAL GIZI DAN KESEHATAN, Volume 13, pp 86-97; https://doi.org/10.35473/jgk.v13i2.212

Abstract:
Moringa is a type of functional food that contains many nutrients both macro nutrients and micronutrients that have been widely used in combating malnutrition in children and efforts to improve the immune system in many developing countries. Ice cream is the most popular food in the world and is very popular by all circles of society because of its good taste, soft texture and high nutrient content and can be one of the media in nutritional improvement. To know the acceptability and analysis of the protein content of ice cream with the addition of moringa leaf flour. This type of research is experimental research with posttest design one shot group design that is done adding moringa leaf flour to the manufacture of ice cream with some concentration.Research shows that panelists' acceptability to color aspects, aroma, texture, and aspects of taste and weighting value, the best formulation of ice cream with the addition of moringa leaf flour is F1 compared to F2, F3, and F4, ie with a value of F1 52.86, F2 42.86, F3 42.01, F4 33.29, although when compared to F0 (ice cream krontrol) the value is lower ie , 54,65. The results of protein analysis Ice cream with the addition of moringa leaf flour increased from 3.3% to 4.1% this occurred after the addition of moringa leaf flour 5%. from the results of the study of acceptability to aspects of color, aroma, texture, and taste obtained the best formulation of ice cream with the addition of moringa leaf flour that is F1 compared to F2, F3, and F4, namely with a value of F1 52.86, F2 42.86, F3 42.01, F4 33.29, although when compared to F0 (ice cream control) the value is lower that is, 54.65. There is an increase in the protein content of ice cream with the addition of moringa leaf flour 10 g which is 0.0888 g, compared to without the addition of moringa leaf flour or 0 g of 0.0686g. ABSTRAK Kelor merupakan jenis pangan fungsional yang mengandung banyak zat gizi baik zat gizi makro maupun zat gizi mikro yang telah banyak digunakan dalam memerangi kekurangan gizi pada anak-anak dan upaya untuk meningkatkan sistem kekebalan tubuh dibanyak negara berkembang. Es krim merupakan makanan yang paling populer di dunia dan sangat digemari oleh semua kalangan masyarakat dikarenakan rasanya yang enak, teksturnya yang lembut dan mengandung zat gizi yang tinggi dan dapat menjadi salah satu media dalam perbaikan gizi. Untuk mengetahui daya terima dan analisis kandungan protein es krim dengan penambahan tepung daun kelor. Jenis penelitian ini adalah penelitian eksperimental dengan desain posttest one shot group desain yakni dilakukan menambahkan tepung daun kelor pada pembuatan es krim dengan beberapa konsentrasi. Penelitian menunjukkan bahwa daya terima panelis terhadap aspek warna, aroma, tekstur, dan aspek rasa dan hasil pembobotan nilai, formulasi terbaik es krim dengan penambahan tepung daun kelor yaitu F1 dibandingkan dengan F2, F3, dan F4, yakni dengan nilai F1 52,86, F2 42,86, F3 42,01, F4 33,29, meskipun jika dibandingkan dengan F0 (es krim krontrol) nilainya lebih rendah yakni, 54,65. Hasil analisis protein Es krim dengan penambahan tepung daun kelor meningkat dari 3,3% menjadi 4,1% hal ini terjadi setelah penambahan tepung daun kelor 5%. dari hasil penelitian daya terima terhadap aspek warna, aroma, tekstur, dan rasa diperoleh hasil formulasi terbaik es krim dengan penambahan tepung daun kelor yaitu F1 dibandingkan dengan F2, F3, dan F4, yakni dengan nilai F1 52,86, F2 42,86, F3 42,01, F4 33,29, meskipun jika dibandingkan dengan F0 (es krim kontrol) nilainya lebih rendah yakni, 54,65. Terdapat peningkatan kandungan protein es krim dengan penambahan tepung daun kelor 10 g yaitu 0,0888 g, dibandingkan dengan tanpa penambahan tepung daun kelor atau 0 g yaitu 0,0686 g.
Cicik Lestari, Sugeng Maryanto, Riva Mustika Anugrah
JURNAL GIZI DAN KESEHATAN, Volume 13, pp 161-167; https://doi.org/10.35473/jgk.v13i2.237

Abstract:
Cowpea is a type of legume in Indonesia but utilization not optimal. Cowpea can be used as a basic of making tempeh. The purpose of the study is to know the effect of fermentation on the nutrients of processed cowpea. The design of the study was Pra Eks/imen Design with Completely Randomized Design in laboratory to test nutrients which were repeated 3 times. Data analysis used SPSS (Statistical Product Service Solution) application. The measurement of carbohydrate used anthron method, crude fiber used refluks method, total protein used kjeldhal method, and fat used soxhlet method. Nutrients of boiled cowpea is carbohydrate content of 31,21%; crude fiber content of 13,94%; total protein content of 26,71% and fat content of 7,35%. Nutrients of cowpea tempeh is carbohydrate content of 26,71%; crude fiber content 17,21%; total protein content of 15,38% and fat content of 1,44%. There are not statistical different nutrients of boiled cowpea and tempeh cowpea, but different values
Suherman Rate, Kurnia Yusuf, Fitri Wahyuni
JURNAL GIZI DAN KESEHATAN, Volume 13, pp 146-154; https://doi.org/10.35473/jgk.v13i2.107

Abstract:
Overweight is a condition where the body experiences a buildup of fat in the body so that the body weight is outside the ideal limit. This study aims to determine whether the habit of snacking, fast food, physical activity is related to the incidence of overweight in elementary school children at SDN 18 Tumampua 1, Pangkep Regency. This type of research is an observational study using a cross sectional design. The results showed that there was a relationship between eating habits and the incidence of overweight with a p-value of 0.000, there was a relationship between fast food and overweight with a p value of 0.000, there was a relationship between physical activity and the incidence of overweight with a p-value of 0.000. The conclusion is based on the results of the study, namely the existence of snack habits, fast food, physical activity related to the incidence of overweight in elementary school children at SDN 18 Tumampua 1 Kab.Pangkep Abstrak Overweight merupakan kondisi dimana tubuh mengalami penumpukan lemak di dalam tubuh sehingga membuat berat badan berada di luar batas ideal. Penelitian ini bertujuan mengetahui apakah kebiasaan jajan, fast food, aktivitas fisik berhubungan dengan kejadian overweight pada anak sekolah dasar di SDN 18 Tumampua 1 Kab.Pangkep. Jenis penelitian ini adalah penelitian observasional dengan menggunakan desain cross sectional. Hasil penelitian menunjukkan adanya hubungan kebiasaan jajan dengan kejadian overweight dengan hasil nilai p 0.000, adanya hubungan makanan fast food dengan kejadian overweight dengan hasil nilai p 0.000, adanya hubungan aktivitas fisik dengan kejadian overweight dengan hasil nilai p 0.000. Kesimpulan berdasarkan hasil penelitian yaitu adanya kebiasaan jajan, fast food, aktivitas fisik berhubungan dengan kejadian overweight pada anak sekolah dasar di SDN 18 Tumampua 1 Kab.Pangkep
Stephanie Victoria Ester, Ratih Kurniasari
JURNAL GIZI DAN KESEHATAN, Volume 13, pp 97-106; https://doi.org/10.35473/jgk.v13i2.215

Abstract:
Anemia is a disease caused by the body's lack of iron nutrients, particularly in the formation of hemoglobin. The National Institute of Health, a 2011 case in which teenage girls are suffering from anemia (10 to 19 years old). In the case of anemia where HB does not reach the baseline, it can cause stress and persistent fatigue in the body's organs and can be inhibited activities and decreased of academic achievement. The purpose of this study is to find out the impact of nutrition education for students by providing printed media and audio-visual media relating with anemia, such as impact to knowledge, attitudes and behaviors. The method used by author in this study is some literatures related subject of this study. The result of the study will help the readers and health workers to know and able to make nutrition education plan about anemia for teenage girls by using printed media and audio-visual media. ABSTRAK Anemia adalah penyakit yang disebabkan oleh kekurangan asupan zat gizi besi didalam tubuh, di mana hal ini sangat berperan dalam membentuk hemoglobin. Remaja putri (10-19 tahun) merupakan salah satu kelompok yang sangat rawan mengalami anemia (National Institute of Health, 2011). Dalam kasus anemia, apabila kandungan Hb tidak mencapai batas normal dapat menyebabkan komplikasi seperti stres dan kelelahan yang berkelanjutan sehingga dapat menimbulkan rasa lelah, letih dan lesu pada organ tubuh dan mengganggu aktifitas serta mengakibatkan penurunan prestasi belajar. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh pemberian pendidikan gizi dengan menggunakan media cetak dan media audio-visual pada siswa terkait pengetahuan, sikap dan perilaku mengenai anemia. Metode yang digunakan penulis dalam kajian ini yaitu dengan menggunakan beberapa literatur yang berkaitan dengan judul kajian ini. Hasil dan pembahasan kajian ini akan membantu pembaca serta tenaga kesehatan dalam membuat perencanaan edukasi gizi kepada remaja putri mengenai anemia menggunakan media cetak dan media audio-visual.
Fabiola Shania Alicia Rustiarini, Ibnu Malkan Bakhrul Ilmi, Sintha Fransiske Simanungkalit, Nanang Nasrullah
JURNAL GIZI DAN KESEHATAN, Volume 13, pp 66-85; https://doi.org/10.35473/jgk.v13i2.124

Abstract:
COVID-19 is currently a major health problem worldwide. Indonesia is one of the countries affected and is in the 21st position with the most positive cases of Covid in the world. Children who are exposed to the Covid-19 virus usually only cause mild symptoms or even cause no symptoms. This makes children a source of spreading the virus without realizing it. Therefore, education on how to prevent the transmission of Covid-19 (Clean and Healthy Living Behavior) is important to prevent children from being exposed to the Covid-19 virus and becoming a source of infection without realizing it. To determine the effect of comic education and leaflets on increasing the knowledge of parents of elementary school students about PHBS for preventing the transmission of the Covid-19 virus. This study used a quasy experimental design with a desaign pre-post test group design involving 68 parents of grade V students who were selected by cluster random sampling. Knowledge data collection is carried out online. There were differences in respondents' knowledge of the effect of comics education media use (p = 0,) and leaflets (p = 0,). There is an effect of nutrition education through comics and leaflets on knowledge about Clean and Healthy Living Behaviors in parents of elementary school students as an effort to prevent the transmission of the Covid-19 virus. ABSTRAK COVID-19 saat ini menjadi masalah kesehatan paling utama di seluruh dunia. Indonesia menjadi salah satu negara yang terdampak dan menduduki posisi ke-21 dengan kasus positif Covid terbanyak di dunia. Anak yang terpapar virus Covid-19 biasanya hanya menimbulkan gejala ringan atau bahkan tidak menimbulkan gejala. Hal ini membuat anak menjadi sumber penyebaran virus tanpa disadari. Oleh sebab itu, edukasi mengenai cara pencegahan penularan Covid-19 (Perilaku Hidup Bersih dan Sehat) penting dilakukan untuk mencegah anak terpapar virus Covid-19 dan menjadi sumber penularan tanpa disadari. Mengetahui efektivitas edukasi komik dan leaflet terhadap peningkatan pengetahuan orangtua siswa sekolah dasar mengenai PHBS untuk pencegahan penularan virus Covid-19. Penelitian ini menggunakan desain quasy experimental dengan rancangan pre-post test group desaign dengan melibatkan 68 orangtua siswa kelas V yang dipilih dengan cluster random sampling. Pengambilan data pengetahuan dilakukan secara daring. Ada perbedaan pengetahuan responden terhadap efektivitas penggunaan media edukasi komik (p=0,) dan leaflet (p=0,). Media komik dan leaflet dapat meningkatkan pengetahuan mengenai Perilaku Hidup Bersih dan Sehat pada orangtua siswa sekolah dasar sebagai upaya pencegahan penularan virus Covid-19. Media leaflet dianggap lebih efektif karena peningkatan rata-rata skornya lebih besar daripada kelompok media komik.
Nastitie Cinintya Nurzihan, Oktavina Permatasari, Aryanti Setyaningsih
JURNAL GIZI DAN KESEHATAN, Volume 13, pp 128-135; https://doi.org/10.35473/jgk.v13i2.221

Abstract:
The Exploring the potential of local food ingredients is carried out as an effort to achieve national food security. The high use of flour as a raw material in the food industry requires the import of wheat-based flour that does not grow in tropical climates such as Indonesia. Efforts to reduce dependence on wheat flour need a source of flour from local food ingredients. One of the tubers that can be used in making flour is red beet which is commonly used as a natural dye. Lack of utilization of red beet which resulted in the abundance of red beet. Sweet bread is one type of food that is very popular with various levels of society by modifying the substitution of wheat flour with red beet flour. The research was conducted with an experimental type of research using a randomized design with 3 treatment groups. The results showed that there was a significant difference in the substitution of red beet flour with concentrations of 0%, 15% and 30% and the results of the proximate test showed that there was no significant difference in the nutritional value of protein, while there was a significant difference in the total carotene content in sweet bread with substitution. red beet flour. Based on the results of the study, it was found that the optimization of the use of red beet as flour can be done as a potential local food alternative. ABSTRAK Penggalian potensi bahan pangan lokal dilakukan sebagai upaya dalam pencapaian ketahanan pangan nasional. Tingginya penggunaan tepung sebagai bahan baku dalam industri pangan mengharuskan adanya import tepung terigu yang berbasis gandum yang tidak tmbuh di wilayah iklim tropis seperti halnya Indonesia. Upaya dalam mengurangi ketergantungan dengan tepung terigu perlu adanya sumber tepung dari bahan pangan lokal. Salah satu umbi yang dapat digunakan dalam pembuatan tepung adalah bit merah yang biasa digunakan sebagai pewarna alami. Kurangnya pemanfaatan bit merah yang mengakibatkan melimpahnya bit merah. Roti manis menjadi salah satu jenis makanan yang sangat digemari berbagai lapisan masyarakat dengan melakukan modifikasi pada substitusi tepung terigu dengan tepung bit merah. Penelitian dilakukan dengan jenis penelitian eksperimental menggunakan rancangan acak kelompok 3 perlakuan. Hasil menunjukkan bahwa adanya perbedaan nyata pada substitusi tepung bit merah dengan konsentrasi 0%, 15% dan 30% serta hasil uji proksimat diketahui bahwa tidak ada perbedaan secara signifikan nilai gizi protein, sedangkan ada perbedaan secara signifkan pada kandungan total karoten pada roti manis dengan substitusi tepung bit merah. Berdasarkan hasil penelitian didapatkan bahwa optimalisasi penggunaan bit merah sebagai tepung dapat dilakukan sebagai alternatif pangan lokal yang berpotensi.
Nur Wulan, Sugeng Maryanto, Indri Mulyasari
JURNAL GIZI DAN KESEHATAN, Volume 13, pp 155-160; https://doi.org/10.35473/jgk.v13i2.236

Abstract:
Red beans is one of the local foods that is included in the type of legume and has a high nutrition content of vegetable protein and low fat. Red beans can be processed into red beans tempeh, with a fermentation time treatment that can affect protein and fat levels. This research aims to describes the protein and fat content in fermented red beans tempeh for 3 days. This study uses Experimental Design research using a one-shot case study design, which is to provide treatment time of red beans tempeh for 3 days, each 3 pieces of tempeh / day with each treatment using 100 grams of red beans mixed with 0.1 gram of yeast tempeh Rhizopus sp. Tempeh that has been formed will be analyzed for the nutritional content of protein and fat.The result showed that the protein content in red beans tempeh on day 2 contained as much protein (13.64 grams), on day 3 (13.64 grams) and on day 4 (9.64 grams). While the fat content in red beans tempeh on day 2 is (0.62 grams), day 3 (1.11 grams) and day 4 (1.14 grams). The protein and fat content in red beans tempeh, the longer the fermentation, the more it will affect the nutrients.
Heni Pranoto, Masruroh
JURNAL GIZI DAN KESEHATAN, Volume 13, pp 113-121; https://doi.org/10.35473/jgk.v13i2.219

Abstract:
Dating violence is one of the crucial issues at a global level facing adolescents and young adults. Dating violence includes physical, emotional, verbal, social, and sexual aggression behaviors aimed at controlling and hurting a partner. The cause of the high rate of dating violence is that many women do not understand the forms of physical, psychological and sexual violence in love.This study aims to find the description of dating violence on youth. This was a qualitative study with phenomenological approach. Respondents were 5 youth aged 18-21 years and had been dating. The data sampling used snowball sampling technique, and data analysis used the kualitatif method. The results of this study indicate that the types of dating violence include jealousy, interrogation, threats, being called by unwelcome term, promised to call, forced kissing, touching, sexual intercourse, slapped and pinched. From these results, it can be concluded that violence in dating is still common, whether it is emotional violence, sexual violence, or physical violence. The youth are expected to have good communication with their partners and have more assertiveness in taking attitudes, dare to refuse and ask for help if they experience acts of violence.
Villda Nuraini Ade Saputri, Musdalifah, Nur Nikmah Siradjuddin, Suherman, H. Syafruddin
JURNAL GIZI DAN KESEHATAN, Volume 13, pp 122 127-122 127; https://doi.org/10.35473/jgk.v13i2.220

Abstract:
In nutrition science known five kinds of nutrients, namely carbohydrates, fats, proteins, minerals, and vitamins. The purpose of this research aims to know the influence of balanced nutrition counseling on knowledge and attitudes in the community during the new normal in the village temmappaduae District Marussu Maros district. This type of research using Quasi Experimental design of this study using Pretest Group Design Posttest observations were conducted at the beginning (pretest) and end of activity (posstest). The rate of change in respondents was seen by comparing the pretest results with the posstest. The population in this study was the community in Sinar Griya Cendana Housing, as many as 250 families and sampling techniques using purposive sampling techniques. Measurements are performed using questionnaire sheets. The results showed that there was an increase in knowledge and attitude of balanced nutrition counseling before and after being given balanced nutrition counseling. Wilcoxon Signed Ranks Test statistical test results show that balanced nutrition counseling has a significant influence on the knowledge and attitude of balanced nutrition counseling in the community of sandalwood rays aimed at results (p<0.05). Based on these results, it can be concluded that there is an influence of balanced nutrition counseling on the knowledge and attitudes of the community during the new normal in dessa temmappaduae Marussu Subdistrict Maros. ABSTRAK Dalam ilmu gizi dikenal lima macam zat gizi, yaitu karbohidrat, lemak, protein, mineral, dan vitamin. Tujuan Penelitian ini bertujuan untuk mengetahui pengaruh penyuluhan gizi seimbang terhadap pengetahuan dan sikap pada masyarakat selama new normal di desa temmappaduae kecamatan Marussu kabupaten Maros. Jenis penelitian ini menggunakan Quasi Eksperiment desain penelitian ini menggunakan Desain Grup Pretest Posttest observasi dilakukan pada awal (pretest) dan akhir kegiata (posstest). Tingkat perubahan responden dilihat dengan membandingkan antara hasil pretest dengan posstest. Populasi pada penelitian ini adalah masyarakat di Perumahan Sinar Griya Cendana, sebanyak 250 kk dan teknik pengambilan sampel menggunakan teknik purposive sampling. Pengukuran dilakukan menggunakan lembar kuesioner. Hasil penelitian menunjukkan bahwa terjadi peningkatan pengetahuan dan sikap penyuluhan gizi seimbang sebelum dan sesudah diberikan penyuluhan gizi seimbang. Hasil uji statistik Wilcoxon Signed Ranks Test menunjukkan bahwa penyuluhan gizi seimbang memiliki pengaruh yang signifikan terhadap pengetahuan dan sikap penyuluhan gizi seimbang pada masyarakat sinar griya cendana yang ditujukan dengan hasil (p<0,05). Berdasarkan hasil tersebut, dapat disimpulkan bahwa terdapat pengaruh penyuluhan gizi seimbang terhadap pengetahuan dan sikap masyarakat selama new normal di dessa temmappaduae Kecamatan Marussu Kabupaten Maros.
Sarah Grasya Elisabeth Pasaribu, Ratih Kurniasari
JURNAL GIZI DAN KESEHATAN, Volume 13, pp 107-112; https://doi.org/10.35473/jgk.v13i2.216

Abstract:
Diabetes Mellitus Type 2 is a chronic non-communicable disease characterized by an increase in blood sugar levels. Typical symptoms of Type 2 Diabetes Mellitus consist of polyuria, polydipsia, polyphagia and weight loss for no apparent reason. Diabetes Mellitus cannot be cured but its severity can be controlled by adopting a good lifestyle such as taking medication regularly, doing physical activity and adhering to a recommended diet such as the 3J diet. One way to increase the compliance of the 3J diet in people with Diabetes Mellitus Type 2 can be done by providing education through both print and audio-visual media. The aim was to determine the level of adherence of the 3J diet to the adherence of the 3J diet. The author collects data or sources related to a particular topic that can be obtained from various sources such as journals, books, the internet, and other libraries. Based on 4 reviewed journals, it was found that people with Type 2 Diabetes Mellitus have the potential to increase knowledge and compliance of patients with Diabetes Mellitus Type 2 to the 3J diet. The use of media, either print media or through applications that can increase the knowledge of Type 2 Diabetes Mellitus sufferers, is very well given and educated to patients with Type 2 Diabetes Mellitus. ABSTRAK Diabetes Mellitus Type 2 merupakan salah satu Penyakit Tidak Menular yang bersifat kronik ditandai dengan peningkatan kadar gula dalam darah. Gejala khas Diabetes Mellitus Tipe 2 terdiri dari poliuria, polidipsia, polifagia dan berat badan menurun tanpa sebab yang jelas. Diabetes Mellitus tidak dapat disembuhkan tetapi tingkat keparahannya dapat dikendalikan dengan menerapkan pola hidup yang baik seperti mengonsumsi obat – obatan secara teratur, melakukan aktifitas fisik dan mematuhi pola diet yang disarankan seperti diet 3J. Salah satu cara untuk meningkatkan kepatuhan diet 3J pada penderita Diabetes Mellitus Type 2 dapat dilakukan dengan memberikan edukasi melalui media baik media cetak maupun melalui media aplikasi. Adapun tujuannya untuk mengetahui tingkat kepatuhan diet 3J terhadap kepatuhan diet 3J. Penulis mengumpulkan data atau sumber yang berhubunga pada sebuah topik tertentu yang bisa didapat dari berbagai sumber seperti jurnal, buku, internet, dan pustaka lain. Berdasarkan 4 jurnal yang di review, didapatkan hasil bahwa penderita Diabetes Mellitus type 2 memiliki potensi untuk meningkatkan pengetahuan dan kepatuhan pasien penderita Diabetes Mellitus Type 2 terhadap diet 3J. Penggunaan media baik itu media cetak atau melalui aplikasi yang dapat menambah pengetahuan penderita Diabetes Mellitus Type 2 sangat baik diberikan dan diedukasi kepada pasien penderita Diabetes Mellitus Tipe 2.
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