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Contact Name
Rudolf Boyke Purba
Contact Email
rudolfboykepurba@gmail.com
Phone
+6285256405608
Journal Mail Official
jurgizi.poltekesmdo@gmail.com
Editorial Address
Jl. Parigi Tujuh No. 22 Malalayang I Manado
Location
Kota manado,
Sulawesi utara
INDONESIA
Jurnal GIZIDO
ISSN : 20856709     EISSN : 2615658X     DOI : -
Core Subject : Health,
Jurnal GIZIDO merupakan jurnal berkala ilmiah dan media publikasi dari hasil-hasil penelitian (research article) di bidang gizi, pangan dan kesehatan dengan aspek gizi masyarakat, gizi klinik, gizi institusi (food service management), pangan fungsional. Jurnal GIZIDO diterbitkan oleh Jurusan Gizi Politeknik Kesehatan Kemenkes Manado dengan frekuensi terbitan dua kali dalam setahun (bulan Mei dan November).
Articles 128 Documents
HUBUNGAN PENGETAHUAN DAN KEBIASAAN MEMBACA LABEL INFORMASI NILAI GIZI MAKANAN KEMASAN DENGAN STATUS GIZI PADA MAHASISWA ASRAMA KUTAI KARTANEGARA DI YOGYAKARTA Fitri, Nurul Fitri Nurul; metty, metty; Yuliati, Endri
Jurnal GIZIDO Vol 12 No 1 (2020): Jurnal GIZIDO Edisi Mei 2020
Publisher : POLTEKKES KEMENKES MANADO

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Latar Belakang : Hasil kajian Badan Perlindungan Konsumen Nasional pada tahun 2007 mengungkapkan bahwa hanya 6,7% konsumen di Indonesia yang memperhatikan label pada produk pangan kemasan makanan untuk memilih produk makanan tersebut. Padahal label informasi nilai gizi makanan kemasan sangat penting untuk diperhatikan guna meningkatkan dan mempertahankan status gizi yang baik bagi kesehatan. Tujuan : Untuk mengetahui hubungan pengetahuan dan kebiasaan membaca label informasi nilai gizi makanan kemasan dengan status gizi pada mahasiswa di asrama kutai kartanegara di Yogyakarta. Metode Penelitian : Jenis penelitian ini observasional dengan desain cross sectional. Penelitian ini menggunakan total populasi dengan populasi subjek mahasiswa asrama kutai kartanegra berjumlah 41 orang. Data pengetahuan dan kebiasaan diukur dengan kuesioner, sedangkan status gizi diukur menggunakan indikator IMT. Analisis statistik menggunakan uji Fisher Exact. Hasil : Sebagian besar responden (82,9%) mempunyai pengetahuan baik namun sebagian besar (68,3%) mempunyai kebiasaan membaca label informasi gizi kurang, terkait status gizi sebagaian besar (73,2%) normal. Tidak terdapat hubungan pengetahuan membaca label informasi nilai gizi makanan kemasan dengan status gizi (p-value = 0,388), demikian juga untuk kebiasaan membaca label informasi nilai gizi makanan kemasan dengan status gizi (p-value = 0,497). Kesimpulan : Tidak ada hubungan antara pengetahuan dan kebiasaan membaca label informasi nilai gizi makanan kemasan dengan status gizi.
DIARE DAN ASUPAN ZAT GIZI (PROTEIN, VITAMIN A, ZINC, KALSIUM, BESI) TERHADAP KEJADIAN STUNTING PADA ANAK UMUR 2 – 5 TAHUN Ranti, Irza Nanda; Pascoal, Meildy Estevanus; Wowor, Mizzy Christania
Jurnal GIZIDO Vol 12 No 1 (2020): Jurnal GIZIDO Edisi Mei 2020
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ABSTRACT Stunting is a chronic nutritional problem in the period of growth and development since the beginning of life or in the First 1000 Days of Life. This situation is presented with a height z-score by age (TB / U) less than -2 standard deviations (SD) based on growth standards according to WHO (WHO, 2010). Based on the latest Riskesdas data in 2013, the prevalence of stunting in Kotamobagu City was 38.1%. This study aims to determine the relationship of diarrhea and nutrient intake (Protein, Vitamin A, Zinc, Calcium, Iron) to the incidence of stunting in children under five. This type of observational analytic study with cross sectional design. The number of samples as many as 41 toddlers taken with nonprobability techniques with purposive sampling method. The results showed that 70.7% of children with stunting nutritional status and 29.3% of children with normal nutritional status. 70.7% of children have had diarrhea and 29.3% of children have never had diarrhea. The results showed no relationship between intake of Protein, Vitamin A, Iron on the incidence of stunting in children under five in the Gogagoman Community Health Center. As for Diarrhea, Zinc intake, and Calcium have a significant relationship to the incidence of Stunting in children under five in the Gogagoman Community Health Center. Conclusion, there is a relationship between diarrhea, zinc intake, and calcium intake on the incidence of stunting. While the intake of protein, vitamin a, and iron has no relationship with the incidence of stunting. Keywords: Stunting, Diarrhea, Protein, Vitamin A, Zinc, Calcium, Iron
PEMBERIAN ASI BERHUBUNGAN DENGAN DERAJAT STUNTING BAYI USIA 6-12 BULAN Arini, Diyah; Yuliastuti, Christina; Putri, Essa Nevya
Jurnal GIZIDO Vol 12 No 1 (2020): Jurnal GIZIDO Edisi Mei 2020
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Background: Mother's Milk (ASI) is the most important food and drink for babies. Additional food besides breast milk at an earlier age can increase morbidity. The degree of stunting is defined as a measure of nutritional status based on height by age in the z-score that is categorized into mild stunting, moderate stunting and severe stunting. Objective: To analyze the relationship between breastfeeding and the degree of stunting in infants aged 6-12 months in the Work Area of ​​the Kenjeran Health Center in Surabaya. Method: In this study using a correlation analytic research design with a cross sectional approach. The research population of all stunting infants in the working area of ​​the Surabaya Kenjeran Health Center was 325 infants in 4 Kelurahan including Kenjeran Kelurahan, Bulak Kelurahan, Kedung Cowek Kelurahan, and Sukolilo Kelurahan. The sample technique uses Probability Sampling by using Stratified Random Sampling as many as 97 babies. The research instrument used a questionnaire to determine breastfeeding. As well as measuring the degree of stunting using an observation sheet adjusted to the z-score table (body length / age). Results: The results showed that infants aged 6-12 months who experienced the worst degree of stunting consume milk partially. The Spearman rho test showed an association between breastfeeding and the degree of stunting ρ = 0,000 (ρ <α = 0.05). Conclusion: Breastfeeding is related to the degree of stunting, so that it can be socialized about the movement of the first 1000 days of life and counseling about providing complementary foods suitable for the age of the baby to cadres in the Work Area of ​​the Kenjeran Health Center in Surabaya.
MODEL TINUTUAN TINU KEY UNTUK IBU HAMIL DAN MENYUSUI DI LOKASI RAWAN BENCANA Langi, Grace; Kereh, Phembriah S
Jurnal GIZIDO Vol 12 No 1 (2020): Jurnal GIZIDO Edisi Mei 2020
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The background of this research, which is based on the phenomenon that occurs related to the pattern of eating habits during the post-disaster in volcano-prone locations in North Sulawesi. Traditional food thinness based on previous research is a nutritious meal required pregnant and nursing mothers, but the initial prescription model of the recipe requires as many as nine basic ingredients of local food that is difficult to fulfill in a state Post-disaster mountain eruptions. The purpose of this research is to produce a model of Tinutuan by observing one local foodstuffs that should not be eliminated and the content of nutritional value similar to the initial prescription. However, modifying it with local foodstuffs is located at the location of the volcano Soputan and Lokon. The research method that has been used is a research development. The results showed that organoleptic tests on ten post-disaster model models of most respondents were more fond of the model containing vegetable. The taste, color, aroma, texture, and appearance of each Tinutuan model remain the same from the initial recipe. Simpulan new prescription model with the use of local food in a mountainous area prone to erupting remains a traditional food that is liked and meets the nutritional needs of pregnant and nursing mothers. It is advisable to create an instant Tinutuan model for nutritional fullness in volcano-prone volcanic locations erupting.
TINGKAT KESUKAAN CHOUX PASTRY KERING DENGAN SUBSTITUSI TEPUNG IKAN GABUS Asih, Esthy Rahman; Arsil, Yuliana
Jurnal GIZIDO Vol 12 No 1 (2020): Jurnal GIZIDO Edisi Mei 2020
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One of the local food ingredients that can be used as a source of protein is cork fish. Cork fish can be processed into flour, which can reduce damage and increase added value. This fish meal can be prepared into various snacks, one of which is a crispy choux pastry. Higher protein content with the substitution of cork fish flour in this crispy choux pastry has the potential to be a high-protein snack. This study aims to determine the sensory evaluation of crispy choux pastry formulation with cork fish meal substitution. The experimental design used in this study was CRD (Complete Randomized Design). The formulation of cork fish meal substitution in the production of crispy choux pastry is 0, 15, 30 and 45%. The resulted choux pastry was tested on the sensory evaluation at 30-semi-trained panellists. The results showed that the substitution of cork fish flour had a significant effect on the color, aroma and texture preference parameters. The substitution of cork fish flour in making crispy choux pastry by 15% is the best treatment with a color preference level value (5.80); taste (5,33); aroma (5,27); and texture (6.53).
AKTIVITAS FISIK, DURASI PENYAKIT DAN KADAR GULA DARAH PADA PENDERITA DIABETES MELLITUS (DM) TIPE 2 Alza, Yessi; Arsil, Yuliana; Marlina, Yessi; Novita, Lidya; Agustin, Niken Dwi
Jurnal GIZIDO Vol 12 No 1 (2020): Jurnal GIZIDO Edisi Mei 2020
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Diabetes mellitus (DM) is a chronic disease caused by the inability of the pancreas to produce enough insulin, or the body cannot effectively use the insulin produced by the pancreas. Regular aerobic physical activity in people with a diagnosis of DM can improve insulin sensitivity. The prevalence of DM in Indonesia based on Basic Health Research (Riskesdas) in 2018 is 10.9% while in Riau province occupies the third-highest rank in Indonesia. This study aims to determine the description of physical activity and blood sugar levels in people with type 2 diabetes mellitus at the Sidomulyo Health Center, Pekanbaru City. This study is descriptive with cross-sectional design. The sampling technique in this study was a total sampling of 24 people with DM type 2. Data collection for physical activity variables was carried out using a questionnaire included in PAL (Physical Activity Level). Measurement of blood sugar levels in patients with DM is done by taking respondent capillary blood then measured using a glucometer (Easy Touch GCU). Univariate analysis was carried out to analyze the variables of physical activity and blood sugar levels which were then presented in the form of frequency distribution tables and narratives. The results showed a description of the level of physical activity in respondents who suffer from DM as many as 16 people (66.7%) with mild physical activity levels, and 8 people (33.3%) with moderate levels of physical activity. Description of fasting blood sugar levels of respondents as many as 19 people (79.2%) had controlled fasting blood sugar levels, and 5 people (20.8%) had uncontrolled fasting blood sugar levels.
Pola Makan Dan Tingkat Pengetahuan Gizi Terhadap Resiko Kejadian Obesitas Pada Remaja Di SMA Kristen 1 Tomohon. Djendra, I Made; Langi, Clift Christian Vincen; Purba, Rudolf B.
Jurnal GIZIDO Vol 10 No 2 (2018): Jurnal GIZIDO Edisi November 2018
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Obest or obesity is the term used to show the accumulation of body fat that exceeds the normal limit. Excessive accumulation of body fat can often seem reluctant easily. People who are overweight are more receptive than normal weight people to external hunger cues, such as food taste and smell, or time to eat. Fat people tend to eat if they feel like eating, not eating when they are hungry. The type of research used was analytic observational research with cross sectional design. The population in this study were all students at Tomohon Christian High School 1 which was 1063 students. The sample was calculated in Slovak with a total of 43 students. Primary data is data about diet and the level of nutritional knowledge collected directly during the research. In this study most have a moderate level of knowledge with a total of 20 people (46.5%), a good level of knowledge of 20 people (32.6%), and less knowledge level of 9 people (20.9%).The results of the analysis using statistical test fisherexacttest with a value of p <0.05, which means there is a significant relationship between intake of levels of nutritional knowledge with obesity.
Aplikasi Keamanan Pangan Untuk Meningkatkan Pengetahuan Dan Perilaku Makanan Dalam Pengolahan Makanan Di Rumah Sakit Bolaang Mongondow Sineke, Jufri; Paruntu, Olga Lieke; Purba, Rudolf Boyke
Jurnal GIZIDO Vol 10 No 2 (2018): Jurnal GIZIDO Edisi November 2018
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Backround. The organization of food especially in hospitals must be optimal, in accordance with the quality of health service standard and patient disease indication. The cause of misbehavior regarding hygiene and sanitation is due to low knowledge or ignorance of things that food handlers should be aware of in order to obtain healthy food. The purpose of this research is to know the difference of knowledge and behavior of food safety implementation of food handler on food processing before and after intervention in hospital in Bolaang Mongondow Raya. Method.The type of research used is Quasi Eksperimen with pretest and posttest design. The research subjects were taken by total sampling totaling 31 people. The study was conducted from July to September 2017 at Bolaang Mongondow Raya Hospital. The knowledge data was collected using questionnaires and behavior data using the check list form. The statistical test used was T-test, at 95% confidence level and significance limit of p <0,05. Result. The results showed that the average value of knowledge before the intervention was 70.53. Knowledge achievements after the intervention averaged 84.73. The magnitude of the increase in the value of knowledge is 14.2. The average value of the behavior before the intervention is 80.32. The average value after the intervention was 89.68. The magnitude of the increase in the value of behavior is 9.36. Conclusions. There are differences in knowledge of food handlers before and after the intervention. There are differences in the behavior of food handlers before and after the intervention.
Pelatihan Mp-Asi Pangan Berbasis Lokal Dalam Peningkatan Pengetahuan Ibu Dan Status Gizi Pada Anak Dibawah Dua Tahun Di Wilayah Puskesmas Kabupaten Minahasa Tenggara Momongan, Nita R.; Sahelangi, Olfie
Jurnal GIZIDO Vol 10 No 2 (2018): Jurnal GIZIDO Edisi November 2018
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Appropriate supplementary food breast milk should start at 6 months of age, but the reality in many infants under 6 months has been given food. According to data Riskesdas 2013, North Sulawesi Province of malnourished status of 3.7% (National 5.7%) and nutritional status less 12.8% (National 13.9%). Results of Nutrition Status Monitoring (2015) North Sulawesi Province, nutrition sufferer less 10.6%, for stunting case with very short category North Sulawesi Province 6.3%, and short category 15.%. The purpose of this research is to know mother knowledge and nutritional status of children under two yearsbefore and after getting training of local food-based supplementary food breast milk in South Minahasa Regency.The research type is quasi experiment with pre and post design control group design. This study was conducted in the area of ​​Puskesmas district South Minahasa in June to September 2017. The population in this study were all mothers with children aged 12 to 24 months. Total sample amounted to 70 samples consisted of treatment group 35 samples and control group 35 samples and how to determine the sample size by Simple random sampling. Bivariate analysis used different test of two groups in pairs and inter-group different test. Result of research and conclusion: There is significant difference of knowledge of Baduta mother before and after training of local food-based supplementary food breast milk. There was no significant difference in nutritional status of Baduta children before and after local food-based supplementary food breast milk.
Konseling Gizi, Kualitas Diit Berbasis Pangan Lokal Dengan Kadar Glukosa Darah Penderita Diabetes Mellitus Tipe Ii Di Wilayah Kerja Puskesmas Bahu Walalangi, Rivolta G,M,; Pasambuna, Muksin; Purba, Rudolf B.; Suryohadi, Agung
Jurnal GIZIDO Vol 10 No 2 (2018): Jurnal GIZIDO Edisi November 2018
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Diabetes Mellitus is a group of chronic disease which is characterized by increased levels of glucose in the blood due to disorders of the body's metabolism system, in which the pancreas organ incapable of producing the hormone insulin according to needs of the body. Nutritional counselling with quality local food based diit can help control blood glucose levels. This research aims to identify the difference in blood glucose levels and the value of quality diit type II diabetes mellitus patients before and after given nutritional counseling with quality local food based diit. This type of research is Pre Experimental research using one group pretest-posttest design. The number of samples is determined by purposive sampling counted 31 people. Data analysis using Wilcoxon and T-test analysis. The Wilcoxon analysis with significance level of 95% can be seen to produce significant difference in pre-post glycemic index component with p=0,000 (p<0,05) and diversity of pre-post food with p=0,002 (p<0,05). In the result of T-test for pre-post blood glucose variable, there was no significant difference p=0,105 (p>0,05). However, there was a range of decreased glucose levels before and after in 22 respondents with an average decrease of 11.42 mg/dL. Conclusion there was no difference of blood glucose level before and after nutrition counseling with quality of diet based on local food.

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