Jurnal Nutrisia
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Perbedaan Metode Three Compartement Sink dengan Air Panas dan Larutan Klorin terhadap Angka Kuman Alat Makan di RSU Queen Latifa
Full text linkBackground: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 sin
Tinjauan Angka Kuman dan Sifat Fisik pada Produk Gudeg Wijilan Yogyakarta
Full text linkBackground: Yogyakarta is a city that being famous because of gudeg so people call it the city of Gudeg. There is one street in Yogyakarta, which becomes the center of gudeg, namely Wijilan street. Gudeg in Wijilan is close to the main road so it has great possibility to microorganism contamination. Because of that, a research on number of germs in gudeg Wijilan needs to be conducted. Objectives: This research aims to know the food safety level based on the number of germs in gudeg Wijilan, Yogyakarta.
Methods: This research was a survey research with cross sectional design. The study was descriptive which describes the safety of gudeg by doing a test on number of germs, physical observation, and observation on condition and sales practice. This research was located in Wijilan street, Yogyakarta.
Result: The results showed that the condition and sales practices of gudeg was not hygienic. Physical properties of color, smell, taste and texture of gudeg from 3 gudeg home industries showed differences but it was still safe to consume. The number of germs that was still below the microorganism impurities level came from all gudeg home industries, tofu B and C, young jackfruit vegetable B. The number of germs that was above the microorganism impurities level was found in krecek, chicken and duck egg in all gudeg resturant, young jackfruit vegetable A and C as well as tofu A.
Conclusion: Based on the number of germs, it can be concluded that tofu A, young Jackfruit vegetable A, young jackfruit vegetable C, all krecek, all chicken, and all duck eggs are not safe to consume, while from the physical properties of gudeg, all of them were still safe to consume.
Keywords: number of germs, physical properties, gude
Hubungan Asupan Protein dengan Kadar Ureum dan Kreatinin pada Pasien Gagal Ginjal Kronik yang Sedang Menjalani Hemodialisa di Unit Hemodialisa RS PKU Muhammadiyah Yogyakarta
Full text linkBackground: Chronic Kidney Disease (CKD) is complication of progressive kidney disease. Kidney will lose its function to control volume and body fluids. Patient CKD will be at terminal illness in various term from 2-3 months until 30-40 years. Hemodialysis is needed for CKD stadium terminal when kidney is unable to excrete waste of metabolism, control electrolyte and fluids balance, and secrete hormone. This condition will lead cumulative Nitrogen as waste product of metabolism.
Objective: To determine relation between protein intake with ureum and creatinine concentration on CKD patient with hemodialysis at
Hemodialysis Unit in PKU Muhammadiyah Yogyakarta Hospital.
Methods: This is a descriptive analytic research using cross sectional research design. It was held on August 2016 at PKU Muhammadiyah Yogyakarta Hospital. Population is all CKD patients with Hemodialysis. Subject is chosen by inclusion criteria: want to join research and has 30-60 years old.
Results: There is no significant correlation both protein intake with ureum concentration p=0.438 and protein intake with creatinin concentration p=0.205 based on Rank Spearman test.
Conclusion: There is no significant correlation both protein intake with ureum concentration, and protein intake with creatinin concentration on patients with CKD at Hemodialysis Unit in PKU Muhammadiyah Yogyakarta Hospital.
Keywords: Protein intake, Ureum, Creatini
Hubungan antara Kepatuhan Ibu Hamil Mengkonsumsi Tablet Fe, Asupan Fe, Protein dan Vitamin C dengan Kejadian Anemia di Puskesmas Kalasan
Full text linkBackground : Iron deficiency anemia is one of the most common disorders that occur during pregnancy. Factors affecting anemia there is a wide range between low intake of other nutrients (intake of protein, iron, and vitamin C). Besides the low compliance of pregnant women in consuming iron tablet is one of the causes of the prevalence of anemia remains high. Data from health center Kalasan shows the percentage of anemia in pregnant mothers in 2015 by 22%.
Objective : This study aims to determine the relationship between compliance of pregnant women consume iron tablet, intake of iron, protein and vitamin C with anemia in health center Kalasan.
Methods : The study was conducted using cross sectional design in health center Kalasan in September through November 2016. The sample is third trimester pregnant women who totaled 41 people who meet the criteria for inclusion and exclusion. Samples were taken by way of Systematic Random Sampling. Data collected from mothers consuming compliance iron iron tablet, intake of iron, protein, vitamin C and anemia status. The data obtained in the test statistic used in the bivariate analysis were Chi Square test.
Result : After analyzed the results get most expectant mothers dutifully consume the iron tablet (70.7%), iron intake in good (65.9%), protein intake in good (68.3%), vitamin C intake in good (65.9%) and anemia (70.7%).
Conclusion : There is relationship compliance pregnant women consume iron tablets with anemia, there is a relationship iron intake with the incidence of anemia, there is a relationship of protein intake with the incidence of anemia, and no association of vitamin C intake with the incidence of anemia.
Keywords: Compliance rate, Iron tablets, Iron intake, Protein, Vitamin C, Anemi
Hubungan antara Asupan Karbohidrat dan Lemak dengan Kadar Trigliserida pada Pesenam Aerobik Wanita
Full text linkBackground: 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, Triglycerid
Tinjauan Keamanan Pangan Makanan Gorengan Berdasarkan Cemaran Kimia yang Dijual di Sepanjang Jalan Kaliurang Sleman Yogyakarta
Full text linkBackground : 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 Status Gizi dengan Kejadian Anemia Gizi Besi (AGB) pada Siswi SMA di Kecamatan Pakem
Full text linkBackground : Nutritional problems frequently experienced by adolescents is anemia. Anemia is a condition with blood hemoglobin levels were lower than normal as a result of the inability of tissues forming red blood cells in its production in order to maintain hemoglobin levels at normal levels. The prevalence of anemia in women age 15 and older, according to Riset Kesehatan Dasar in 2013 by 22.7%.
Objective : The purpose of this study analyze the relationship between nutritional status and the incidence of iron deficiency anemia
among high school students in Pakem.
Method : This observational study using cross sectional approach, implemented in four high schools in the District of Pakem. The population in this study were students of class X and XI in four high school in Pakem. The independent variables were the nutritional status. The dependent variable is the iron anemia. Hemoglobin levels were measured by the method cyanmethemoglobin, weight was measured with a digital bathroom scales, height measured by microtoise. Data analysis used chi-square statistic.
Conclusion : Based on the analysis proves that there is a relationship of nutritional status according to BMI / U with the incidence of iron deficiency anemia in high school in Pakem with p = 0.017.
Keywords: nutritional status , anemia , High School student
Hubungan Dukungan Keluarga Terhadap Kepatuhan Diet Pasien Diabetes Mellitus Tipe 2 Di Wilayah Kerja Puskesmas Gamping 1
Full text linkBackground : Diabetes mellitus is a chronic metabolic disorder that can not be cured but can be controlled, characterized by hyperglycemia due to deficiency of insulin or the inadequate use of insulin. RISKESDAS in 2013 the prevalence of diabetes is highest in Yogyakarta, namely by 2.6%, the results of the study in Indonesia showed that (75%) of patients was not obeying the diet recommendation. The factor affecting obedience is a social family.
Objective : This study aims to determine the relationship of family support for dietary compliance of patients with diabetes mellitus type 2 in Puskesmas Gamping 1.
Method : This research using cross sectional method. This research was conducted in Puskesmas Gamping 1 in December 2016. The subject of this study is patients with diabetes melitus type 2 who 27 people. Sampling method using accidental sampling technique. Family support was measured using a questionnaire support the family, while 3J diet obedience was measured using 24-hour recall for eating schedule and amount, while food frequency questionnaire for type of food.
Result : Based on the chi-square analysis with p-value 1.000 (> 0,05), then Ho is accepted.
Conclusion : So there is no relationship between family support with diet obedience in patients with diabetes mellitus type 2 Puskesmas Gamping 1 working area.
Keywords: Diabetes mellitus, Family Support, Diet 3
Hubungan Asupan Energi dan Status Hidrasi dengan Kebugaran Atlet Voly Putri Club Voly Baja 78 Bantul Yogyakarta
Full text linkBackground : Physical fitness, demonstrate one’s ability to perform physical activities that require strength, endurance and flexibility. Physical fitness is influenced by genetics, age, sex, physical activity, nutritional status, health status, hemoglobin levels and the adequacy of the break. The body can last approximately three days without food intake, but the body can only survive no more than one day without liquid. In addition to the nutritional needs, the athlete also needs hydration and setting a good fluid intake.
Objective : The purpose of this study was to determine the relationship of energy intake and hydration status of athletes with physical
fitness ball voly Baja 78 Bantul, Yogyakarta.
Method : This observational study using cross sectional, held at Club Bola Voly Baja 78 Bantul, Yogyakarta. A total of 14 athletes were volleyball ball menjad research subjects. The independent variable is the energy intake and hydration status while the dependent variable is physical fitness. In order to prove the hypothesis test product moment correlation.
Result : The results showed that most of the subjects had moderate the rate of energy intake by 71%. belonging to the hydration status of either 64%, and 50% of subjects had a moderate level of physical fitness research conclusion;
Conclusion : There is a relationship between hydration status with physical fitness, there was no significant correlation between the hydration status of athletes with physical fitness club volleyball ball Baja 78 Bantul, Yogyakarta.
Keywords : Energy Intake, Hydration Status, Physical Fitnes
Pengaruh Senam Diabetes Mellitus terhadap Persentase Lemak Tubuh Penderita DM Tipe II di Puskesmas Godean I
Full text linkBackground : The number of DM victims in the world increased year by year. According to Health Elementary Research in 2013 the highest number was in DIY, it was 2,6%. Then, according to Godean I Local Government Clinic data, DM was the second rank of Non-Communicable Disease (NCD) after hypertension. The increasing of DM victims number was connected by the overweight case that was influenced by unhealthy diet and lack ofphysic activities so it caused accumulation of fat tissues. In the next time it can cause complication for the victims. There are three pillars of DM management namely, diet, psychological intervention, and exercises. The first that should be done is exercises. One of them is physic exercises namely DM gymnastic. Its functions are to control blood sugar, lose weight and body fat so cardiovascular disease risk factor can be prevented and fixed. In this research the DM gymnastic was done three times in a week for six weeks in duration time of 30-60 minutes.
Objective : Purpose of the research to know the influence of DM gymnastic to the change of fat body percentage of DM type II victims
in Godean I Local Government Clinic.
Method : Research method this research used quasi-experiment method, the research plan used pre-post design. The population was all of DM type II victims in Godean I Local Government Clinic with the subject number were 24 people. The data analysis used statistic test Paired Sample t Test with the credibility 95%.
Result : Result of the research the statistic test Paired Sample t Ttest showed that there were not differences before and after DM gymnastic treatment for six weeks. According to the average of fat body percentage after DM gymnastic treatment was higher than before (32,52% > 32,86%).
Conclusion : There was no influence of DM gymnastic to the body fat percentage of DM type II victims in GodeanI Local Government Clinic p = 0,59 or p = >0,05.
Keywords: Gymnastic, Diabetes Mellitus, Fat Body Percentag