Jurnal Nutrisia
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Efektifitas Penyuluhan tentang Sayuran Menggunakan Media “Kartu Sayuran” terhadap Peningkatan Pengetahuan Siswa Sekolah Dasar
Full text linkBackground: Vegetable consumption of Indonesian population, especially children still not in accordance with government recommendations are 4-5 servings a day. Elementary school student is a very decisive period of good growth and development. A balanced nutritious food intake is essential to ensure healthy and active child growth. If eating habits by applying healthy and balanced nutritious food early given, then the habit will affect until growing up later. Nutrition education efforts in schools have a great opportunity to successfully improve the knowledge about nutrition among the community because the school students are expected to be a bridge for teachers with their parents, teachers as educators in teaching and learning process have an influence on their students. The right media will increase enthusiasm self-study according to the environment and enable students to learn by themselves according to their interests and abilities.
Objective: This research are Quasi experiment (experiment) is doing experimental activities, which aims to determine the effects that arise, as a result of a particular treatment
Method:. Research design is “pre test and post test with contol group design”. The subjects of the study were 30 student of elementary school from SDN Godean 1 as a counseling group and 30 students from SDN Godean 2 as a group of vegetable cards.
Result: The results concluded that there was no difference in the level of knowledge of the sample on vegetables before treatment was given. There is an increase in students’ knowledge of vegetables after being given treatment with lectures and media of vegetable cards.
Conclusion: Couseling about vegetables using vegetable card media was more effective than treatment with lecture method toward improvement of elementary school student knowledge.
Keywords: Counseling, vegetables, cards, elementary school studen
Hubungan Tingkat Kepuasan Pasien Terdapat Pelayanan Gizi dengan Sisa Makanan Pasien VIP di Rumah Sakit Panti Rapih Yogyakarta
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Background: The success of food service at hospitals could be viewed from patient’s satisfaction. Assessing patient’s satisfaction is one effective, less costly and easy way in maintaining the quality of hospital services. Another indicator of hospital food service quality is the plate waste. The large amount of the plate wasteshows patient’s inadequate nutrient intake and economically speaking it shows waste of resources.
Objective: The objective of the research was to gain insight into patient’s level of satisfaction, patient’s plate wasteand the correlation betweenpatient’s level of satisfaction toward food service with the plate waste at the VIP ward at PantiRapih Hospital, Yogyakarta.
Method: The research was ananalytical cross-sectional one whose respondents were hospitalized patients in VIP ward and were administered a regular diet (n=50). The data of the plate waste was obtained using visual estimation method by a-6 point scale as developed by Comstock. Patient’s satisfaction toward the food services included taste of food, menu variation, cleanliness and perfection on cutlery, tardiness, staff’s appearance and nutrient education. The data was analyzed using chi-square test.
Results: 62% of the respondents were female with the average age of 35. 65% of the respondents had good average ofplate waste. The average plate waste was 24.62%. Breakfast had the highest average of plate waste. It was 31.42%. The type of food with the highest average of plate waste was staple food. It was 35.62%. Patient’s level of satisfaction toward food service was 56%.
Conclusion: The statistical analysis using chi-square test did not show any correlation between patient’s level of satisfaction toward food service with patient’splate waste at the VIP ward of PantiRapih Hospital, Yogyakarta.
Keywords: plate waste, patient’s satisfaction, Comstock’s visual estimation method, regular diet
 
Variasi Pencampuran Daging Ikan Gabus dengan Tempe Kedelai pada Pembuatan Sosis Ditinjau dari Sifat Fisik, Organoleptik, dan Kadar Protein
Full text linkBackground : Sausage is processed minced meat which is mixed with spices. Generally, sausage is made of beef which contains high cholesterol. It is not suitable to be consumed by anyone who has high blood pressure or who has high cholesterol in blood. Moreover, the price of beef in the market is quite expensive. Thus, alternatif option is needed to replace the main ingredient in order to be affordable for all people.
Objective : The aim of this research is to determine the chracteristics of sausage product with mixed variation of common snakehead
fish and soybean tempeh based on phisical characteristics, organoleptic characteristics, and protein content.
Method : This research was a quasi-experimental with simple random design. Observation of physical characteristics was analizeddesciptively. Organoleptic charecteristic was analized by Kruskall-Wallis Test,it was continued to Mann Whitney Test if there was a difference. Protein content was analized desciptively. The results of physical characteristic were more soybean tempeh added, the color of sausage was more brown, the fishy smell was reduced, the taste of tempe was stronger, the taste of fish was reduced, and also the texture was softer.
Result : The result of organoleptic charecteristics of the sausage which gets highest positive response on color and taste was sausage which has mixture of 80% common snakehead fish and 20% soybean tempeh. For smell and texture, sausage which gets highest positive response was sausage which has mixture of 90% common snakehead fish and 10% soybean tempeh. The result of protein content was more soybean tempeh added, the protein content was smaller.
Conclusion : The conclucion of this research is mixing soybean tempeh influences the characteristics of sausage based on physical
characteristics, organoleptic characteristics, protein content.
Key words : sausage, common snakehead fish, soybean tempeh, physical characteristic, organoleptic characteristic, protei
Variasi Penambahan Tepung Daun Kelor (Moringa Oleifera Lam.) pada Pembuatan Flakes Ditinjau dari Sifat Fisik, Sifat Organoleptik dan Kadar Kalsium
Full text linkBackground:Moringa (Moringaoleifera Lam.) Is a plant of high nutritional value, grows scattered in the tropics and sub-tropics, but utilization is still low. Each section has its benefits Moringa one part is the Moringa leaves contain a high calcium. In 100 grams of material, fresh Moringa leaves contain as much as 440 mg of calcium in the form of flour whereas if it contains as much as 2,003 mg of calcium. One of its use in the manufacture of flakes added.
Objective: Know the difference physical harateristi, organoleptic characteristic and calcium levels in flakes variations addition of
Moringa leaf powder.
Methods: The study is a randomized experimental design with simple, includes four kinds of treatments, two replications with two experimental units. Observations of physical characteristic were analyzed by descriptive, the organoleptic characteristic of data analysis using statistical test Kruskal-Wallis continued Mann-Whitney and methods of test calcium content using permanganometri then the data were analyzed descriptive.
Results: The physical characteristics of flakes greenish-yellow, slightly fragrant aroma typical of flakes, rather unpleasant taste typical of Moringa leaves and a slightly crunchy texture. Organoleptic characteristics the color of flakes with moringa leaf powder 5%, the aroma of the flakes without addition moringa leaf powder, the flavour of flakes with additions moringa leaf powder 5% and the texture of flakes with additions moringa leaf powder 7,5% most prefered panelist and high levels calcium of flakes with additions 10% moringa leaf powder.
Conclusion: There is a difference variations addition of moringa leaf powder on physical, organoleptic characteristic (color) and the
level of calcium flakes.Flakes with the addition of 5% moringa leaf powder is the most prefered panelist.
Keywords:Moringa Leaf Flour, Flakes, Physical characteristic, organoleptic, Calciu
Hubungan Indeks Massa Tubuh dan Massa Lemak dengan Densitas Tulang pada Mahasiswa Fakultas Kedokteran Universitas Jendral Soedirman
Full text linkBackground : Osteoporosis is associated with decreased bone density. Osteoporosis needs serious handling because of the high prevalence and impact is quite severe. There are several factors that may affect bone density, there are body mass index and fat mass. Medical student are candidates for health professional who are required to have high criteria so that the health of medical students need to be considered.
Objective : To determine the correlation between body mass index and fat mass with bone density in college student Medical Faculty of Jenderal Soedirman University.
Methods : This was an analytic observational study with cross sectional approach. Total research subject were 36 college student. Body mass index data was obtained from rasio of weight in kg and quadrate from height in meter. Fat mass data was measured with Bioelectrical Impedance Analyzer (BIA). Bone density data was measured with densitometry. Bivariate analysis using pearson.
Result : Value of body mass index in subject had a mean 24,91 ± 4,59. Value of fat mass in subject had a mean 21,95 ± 5,14%. Value of bone density in subject had a mean -0,28 ± 0,79. Pearson test’s result were p = 0,001 for body mass index (r=0,697) and p = 0,001 for fat mass (r=0,665), show there were statistically significant correlation (p<0,05) between body mass index and fat mass with bone density.
Conclusion : There were significant correlation between body mass index and fat mass with bone density in college student Medical
Faculty of Jenderal Soedirman University.
Keywords : body mass index, fat mass, bone density, college studen
Gambaran Epidemiologi Hipertensi di Puskesmas Gamping I
Full text linkBackground : Epidemiological transition stems from a change where a decline in the prevalence of communicable diseases and non- communicable diseases (NCDs) have increased. Report in 2011 there was one billion people worldwide suffer from hypertension and in Indonesia the figure reached 31.7%.
Objective : The purpose of this study was to determine the epidemiological of hypertension Gamping I Community Health Center and determine the proportion of hypertension according to age, sex, occupation, education, socio-economic, geographic, demographic and access to health services.
Method : The research design was a retrospective cohort. This research was conducted in Gamping I Community Health Center in November 2016. Population and sample in this study were all patients with hypertension in Gamping I Community Health Center in 2013, 2014 and 2015. The independent variables in this study were age, gender, education, employment, social, cultural, demographic population density, geographic and ease of access to health services. While the dependent variable is the proportion of hypertension. Data analysis was performed using Chi Square to know know the proportions of age, gender, education, employment, social, economic, population density, geography, access to health services with hypertension in 2013, 2014 and 2015.
Result : Based on the analysis proves the young elderly, women, housewife, secondary education, non-poor families, low-lying area, population density and access to health care were likely to have hypertension with percentages respectively 33%, 66.7%, 44.9%, 70.1%, 76.7% , 71.9%, 37.9% and 82.9%.
Keywords: Hypertension, Epidemiolog
Penggunaan Standar Bumbu Masakan Lauk Hewani dan Nabati di RSUD Panembahan Senopati Bantul Yogyakarta
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Background: Using of herbs and spices greatly affect the taste of foods, although the ingredients used are the same, different
formulations of herbs will produce different flavors. Standardized seasonings are needed to produce a relatively similar food taste.
Objective: The research aims to determine the use of herbs in animal and plant proteins.
Method: This research was an observational research with cross sectional approach at PanembahanSenopati Hospital Bantul. The objects of this research were standardized seasonings inanimal and plant proteinsin the menu cycle of 10 days in Juny 2015. The data were analyzed descriptively and presented in tabular form and textural.
Result: Standardized Seasonings in animal protein were B for satay and C for semur. Standardized seasonings in plant protein were B for bali, terik, rujak and D for bacem. The percentage of the use of seasoning than standardized seasoning for satay (148,7%), bali (130,3%), rujak(372%),for semur, terik and bacem the conformity are not not known because the standardized seasonings unwritten. The conformity of ingredient herbskind for satay (66,7%), semur (100%), bali (54,5%), rujak (50%), bacem (100%) and terik (100%). Conclusion:The conformity of herbs weight foranimal protein (124,3%) and plant protein (175,5%). The conformity of ingredient herbskind for animal protein (83,3%) and plant protein (76,1%). Standardized seasonings used were B, C and D.
Keywords: standardized seasonings, animal protein, plant protei
Modifikasi Resep Brownis Untuk Makanan Selingan Penderita Diabetes Mellitus
Full text linkBackground: The nutritional therapy management of diabetes mellitus patient lies in the proper diet and food selection arrangement. There is an eating recomendation (3 times for main food and 3 times of snackfood) that needed to be noted. One of the snack food that been allowed is brownie, as baked product and cake category. Modification on brownie recipe are needed to improve quality of the food.
Objective: To understand a brownie recipe as snack food for diabetes mellitus patient based on physical quality, organoleptic quality,
nutritional value and fiber content.
Methods: The type of this research is an artificial experiment. The variables were modified brownie recipes; physical quality; organoleptic quality to colour, flavor, aroma, and texture; nutritional value, and fiber content. The subject of the study are 36 people with diabetes and 17 expert panelists. The object of this research is 3 kinds of brownie (red bean brownie, green bean brownie and peanut brownie). This research is conducted at Poltekkes Kemenkes Yogyakarta and Prolanis Organization in Puskemas Gamping 1 area, Sleman, Yogyakarta on February-September 2016. The data analysis of this research is done descriptively and analytically. Results: There is 3 brownie as modification results (green bean brownie, red bean brownie and peanut brownie). Those brownie have physical traits such as darker brown in colour, little bit sweet, have nutty flour aroma and little bit soft as a texture. Based on organoleptic quality, peanut brownie is the most preferred brownie. Based on analysis of chemical nutrition and fiber. Brownies tahat qualify the diet of people with diabetes mellitus is peanut brownie. Peanut brownie also been accepted by diabetes mellitus patient. Conclusion: Peanut brownie as modification results choosen as snack food alternatives for diabetes mellitus patient.
Key words: Recipe, Brownie, Diabetes Mellitus
 
Peran Nenek dalam Peningkatan Cakupan ASI Eksklusif di Desa Bangunjiwo Kasihan Bantul
Full text linkBackground: The problem of low exclusive breast feeding achievement in Indonesia is caused by social cultural factors, i.e. the minimal understanding of expecting mother, family, society, and health servant with the exclusive breast feeding. The husband’s and grandmother’s motivation will influence on successful breast feeding.
Objective: This study is aimed to reveal the exclusive breast feeding achievement ang the role of grandmother.
Method: This is an observational study. The researcher observes the society phenomena in Bangunjiwo Village, Bantul Regency. The subjects of the study are: 1) grandmothers aging ≥ 55 yeras old, 2) breast feeding mothers, and 3) Posyandu cadres. The data are collected by the focus group discussion, detail interview, and documentation.The instruments of the study are FGD, stationaries, tape recorder, and camera. The data are analyzed from the preparation of transcript, data reduction, data presentation, and conclusion.
Results: the success of breast feeding is motivated by grandmother’s role, i.e. 1) suggesting, 2) motivating, 3) caring, 4) reminding when mother goes out, 5) giving the stored mother’s milk for working mother, and midwive’s explanation and training for expecting mother.
Conclusion: The role of grandmother in exclusive breast feeding will increase: 1) mother’s understanding of breast feeding advantages,
2) mother’s awareness of exclusive breast feeding, and 3) mother’s attitude of exclusive breast feeding. Therefore, a breast feeding mother will be able to increase in practicing exclusive breast feeding by: 1) overcoming obstacles, 2) consuming balanced nutrition, 3) maintaning health and drinking herb. Finally, these will influence the succssful exclusive breast feeding.
Keywords: exclusive breastfeeding, The role of grandmother, mother’s attitud
Kajian Karakteristik dan Asupan Cairan pada Atlet di SMA Negeri 1 Sewon
Full text linkBackground: the fulfillment of energy needs and liquids athletes of nutritional intake and the fluid that adekuat is the most frequently forgotten by athletes .Needs of water per different people , are influenced by various factors like sex , age , the activity , as well as the environment .Fluid loss as many as 3 to 5% of weight resulting in interference function cardiovascular diseases that would have a direct impact on sports performance
Objective: this research aims to understand the characteristics of athletes based on fluid intake on athletes in SMA Negeri 1 Sewon. Method : the kind of research is observational with the design research cross sectional.Aspects subjects covering liquid intake, age, sex, BMI and kind of sport in athletes in any kind a sport that followed.Using a technique technique sampling random stratification.Any species of sports taken as the sample.The sample of the a total of 49 respondents. Research conducted was taken from the results of interviews respondents by the SQ FFQ.
Results : liquid intake in an athlete based on kinds of sports and characteristic of (the age, sex, BMI), known of 73,5 % athletes with liquid intake less. Liquid intake the average athletes was 2963,4 ml per day, with intake at least 1412,1 ml and intake maximum 4867,9 ml and standard deviations 884,15.
Conclusions : Based on characteristic (age, sex, BMI) and kinds of sports, athletes with liquid intake less (73,5 %).
Keywords : characteristics athletes, kind of sports, liquid intak