HUBUNGAN ASUPAN Fe DAN STATUS GAKIN DENGAN STATUS ANEMIA PADA CALON PENGANTIN WANITA DI WILAYAH PUSKESMAS GODEAN I YOGYAKARTA

Rr. Galuh Kumalasari 1), Slamet Iskandar 2), Weni Kurdanti 3)

ABSTRACT

Background:  Anemia was the condition of low red blood cells number and hemoglobin. In Indonesia, most of anemia were iron deficiencyanemia, cause of inadequate of food intake and low income.  The prevalence of anemia at Godean I public health center in 2010  was 41.71%, and the number of poor families were 2241. 

Objective: To know the relationship between Fe intake and status of poor families with anemia on the prospective bride at the Godean I public health center Yogyakarta.

Methods: This research was observational study with cross sectional design at Godean I Yogyakarta. The sample was selected by criteria: female, no pregnancy, = 18-35 years, no chronic bleeding and did not suffer from chronic diseases, and the research such as 97 participant . The independent variable was Fe intake and status of poor families, and the dependent variable was anemia status. The data was analyzed using chi square test.

Results: The result shows most of the prospective bride Fe intake was less (75.3%), not poor families (78.35%), do not anemic, (62.9%). There is a significan relationship between Fe intake with anemic status (p = 0.017), and status of poor families with anemic status (p = 0.032).

Conclusion: There is a relationship between Fe intake and status of poor families with anemic status on the prospective bride.

Keywords: Fe intake, status of poor families and anemic status.

Rr. Galuh Kumalasari 1), Mahasiswa pd Jurusan Gizi

Slamet Iskandar 2), Weni Kurdanti 3) – Dosen pada Jurusan Gizi Poltekkes Kemenkes Yogyakarta

Item type         : Jurnal Ilmiah

Bibliografi        : Jurnal NUTRISIA, Vol. 14 No. 1, Maret 2012, ISSN 1693-945X

Subject            : Gizi Masyarakat

Deposted by    : Admin Jurusan Gizi

Deposted on   : 20 Juni 2012

PENGARUH PELATIHAN TERHADAP TINGKAT KETERAMPILAN KADER DALAM MENIMBANG BALITA DI POSYANDU WILAYAH KERJA PUSKESMAS GODEAN I

Yunia Andrayanti1), Tjaronosari2), Tri Siswati2)

ABSTRACT

Background: Integrated service post cadres should be capable of being integrated service post management, because they understand the condition of most people.  So far integrated service post cadres more often become implementing activities, not integrated service post management. In the other hand, there was decreasing a quality  of integrated service post, caused of early detection system was not done well, one of the problems was that cadres were not skilfull in weighing practice.

Objective: To findout the effect of training on weighing underfivechildren at integrated service post in Godean I Community Health Center

Method: This was cross sectional design on 22 integrated service posts in Godean I Community Health Center. Research was done in September – November 2011. The subject was all integrated service post cadres at tables 2, about 19 cadres. The data of cadres skill bout 9 steps weighing collected by observations. The data was analysed by  paired t-test.

Result: There is no difference statistically between treatment and control gorup on age, education, occupation, length of being cadre, and previous training and also skill  before training. It means that the two groups had the same characteristic. There is statistically difference of treatment group  from pre-test to post-test 1, from post-test 1 to post-test 2 (p < 0.05).

Conclusion: The skill score of cadre before the treatment in control group is 80,47% and group treatment iss 83,95%. The skill score of cadre  after treatment in control group is 82,90% and group treatment is 96,84 %. There is influence of training to cadre weighing skill at Godean I Community Health Center (p < 0,05) Keywords: cadre, integrated service post, weighing, training

Yunia Andrayanti1) – Mahasiswa Jurusan Gizi,

Tjaronosari2), Tri Siswati2) – Dosen pada Jurusan Gizi Poltekkes Kemenkes Yogyakarta

Item type         : Jurnal Ilmiah

Bibliografi        : Jurnal NUTRISIA, Vol. 14 No. 1, Maret 2012, ISSN 1693-945X

Subject            : Gizi Masyarakat

Deposted by    : Admin Jurusan Gizi

Deposted on   : 20 Juni 2012

VARIASI CAMPURAN BUAH NAGA MERAH (Hylocereus polyrhizus) DAN TEPUNG BERAS KETAN PADA DODOL BUAH NAGA DILIHAT DARI SIFAT FISIK, SIFAT ORGANOLEPTIK DAN KADAR SERAT

Paramita Harimurti Wikansari1), Idi Setyobroto2), Noor Tifauzah3).

ABSTRACT

Background: Dragon fruit had many benefitsand contains many nutrients, especially vitamins and essential minerals. Fiber of red dragon fruit is 0.7g/100g, it was higher than fiberof white glutinous rice flou, 0.4 g/100 g. Red dragon fruit was use to one of material on dodol, because it can be increasing on fibe.

Objective: To know the influenceof variation of red dragon fruit and glutinous rice flourmixture in red dragon fruit’s dodol on physically, organoleptic, and fibe.

Method: This type of research was quasi-experimental study using simple random design, with four treatments, two repetitions and three units.  The phycisal and organoleptic test by observation, and fiber level by  gravimetry. The data was anaysis by  Kruskal Wallis, Mann-Whitney and one-way Anova.

Results: the color is dark red brick, dragon fruit dominant smell, taste the sweetness of a strong acid and chewy texture. Organoleptic results in terms of the most preferred color is a mix of 50%, while the smell, flavorand texture of the most preferred is red dragon fruit dodol with the mixing of 75%. The results shows that the fibers the highest fiber on dragon fruit with a mixture of 75

Conclusion: variation of red dragon fruit and glutinous rice flourmixture has physically, organoleptic, and fiberof different levels. Dragon fruit dodol which has best physically and organoleptic qualities is red dragon fruit dodol with a mixing of 50% and 75%. Dragon fruit dodol which has the highest fiberis a mixing 75% of dragon fruit.

Key Words: Red Dragon Fruit, Dodol, Physically, Organoleptic, and Fiber

Idi Setyobroto2), Noor Tifauzah3) – Dosen pada Jurusan Gizi Poltekkes Kemenkes Yogyakarta

Item type         : Jurnal Ilmiah

Bibliografi        : Jurnal NUTRISIA, Vol. 14 No. 1, Maret 2012, ISSN 1693-945X

Subject            : Gizi Masyarakat

Deposted by    : Admin Jurusan Gizi

Deposted on   : 20 Juni 2012

SIFAT FISIK, KADAR PROTEIN DAN UJI ORGANOLEPTIK TEMPE KEDELAI HITAM DAN TEMPE KEDELAI KUNING DENGAN BERBAGAI METODE PEMASAKAN

Diba Aulia Wihandini1), Lily Arsanti2), Agus Wijanarka3)

ABSTRACT

Background: Indonesia was a soybean production country, but the production is lower than consume, so it must be import bout 70% yellow one. Therefore, to fulfillthe necessity of  yellow soybean, it must be developing black soybean as as alternative for  producing soybean tempeh.

Objective: To know the difference of physical characteristics, protein value, and  preference of panelis on mixing of black and  yellow soybean tempeh by variation of cooking.

Methods: There was experimental research with simple random design, using black and yellow soybean and four methods of cooking (boiling, frying, steaming and roasting). Results: The research shows that physical characteristics of yellow soybean tempeh are white and unified (compactness) textured, flavorand taste are specifictempeh; black soybean tempeh are black mottled, soft, and unifiedtextured, smell and taste are specificblack soybean tempeh. Protein value of yellow soybean tempeh are boiled  49,49%; fried  50,18%; steamed  42,35%; roasted  45,18%, and black soybean tempeh is boiled 43,97%; fried 41,53%; steamed 34,36% and roasted 49,29%. The mean panelis preference of yellow soybean tempeh are boiled 4,22; fried 6,82; steamed 5,48; roasted 6, and black soybean tempeh are boiled 3,55; fried 3,7;steamed 3,3 and roasted 2,92.

Conclusions: The statistic anylisis showed that there are difference protein value and panelis preference of black soybean and yellow soybean tempeh by various methods of cooking.

Keywords: physical characteristic, protein value, organoleptic properties, tempeh, soybean

Diba Aulia Wihandini1), Lily Arsanti2) – Gizi Kesehatan UGM Yogyakarta

Agus Wijanarka3) – Dosen pada Jurusan Gizi Poltekkes Kemenkes Yogyakarta

Item type         : Jurnal Ilmiah

Bibliografi        : Jurnal NUTRISIA, Vol. 14 No. 1, Maret 2012, ISSN 1693-945X

Subject            : Gizi Masyarakat

Deposted by    : Admin Jurusan Gizi

Deposted on   : 20 Juni 2012


PENGARUH PEMBERIAN KONSELING TERHADAP PENGETAHUAN DAN PERILAKU HIGIENE SANITASI PENJAMAH MAKANAN DI INSTALASI GIZI RS PANTI RAPIH YOGYAKARTA

Widi Risnawati1), Waluyo 2), Elza Ismail 3)

ABSTRACT

Background: In hospital, problem of food sanitation was very related to the incident of nosocomial infections, and worse of higiene and sanitation knowledge and practice of food handler. Counseling can increase  knowledge and practise of food handler.

Objective: To know the effect of counseling on knowledge and practise of food handlers.

Method: This research was a quasi-experimental studies with pre and post test one group design. It was conducted from June to August 2011 in Panti Rapih Hospital Yogyakarta. The subjects were 63 food handlers. The treatment was  interpersonal counseling. The data collected by questionnaires and observation. The data was analysed by Wilcoxon  and Spearman, with 95% confidence levl.

Results: The average of knowledge’s food handler before counseling  is 88.88 ± 10.01, 93.61 ± 7.06 for the firstmonth post-test and 7.06 94.4 ± 6.29 for the second month post test. The average practice’s food handler  before counseling is 75.71 ± 7.71, 87.38 ± 4.98 for the firstmonth post-test and  85.63 ± 5.99 for  second month post test. Statistical analysis showed that there is influenceof counseling on hygiene and sanitation knowledge and practise of food handlers   (p=0.00). There is no relationship between knowledge and practise of higiene and sanitation of food handlers (p   > 0.05). There is relationship between age, education level, and lenght of being food handlers to knowledge (p <0.05), but no relationship between sex and workplace (p> 0.05). There is a relationship between age and workplace to practice (p< 0.05) but no relationship between sex, education, and length of being food handler on practice of hygiene and sanitation.

Conclusion: Counseling can improve knowledge and behavior higiene and sanitation of food handlers.

Keywords: counseling, knowledge, behavior, hygiene sanitation, food handlers

Waluyo 2), Elza Ismail 3) – Dosen pada Jurusan Gizi Poltekkes Kemenkes Yogyakarta

Item type         : Jurnal Ilmiah

Bibliografi        : Jurnal NUTRISIA, Vol. 14 No. 1, Maret 2012, ISSN 1693-945X

Subject            : Gizi Masyarakat

Deposted by    : Admin Jurusan Gizi

Deposted on   : 20 Juni 2012

HUBUNGAN KUALITAS PENYELENGGARAAN MAKANAN DENGAN TINGKAT KEPUASAN DAN LOYALITAS PASIEN TERHADAP DIIT MAKANAN LUNAK DI RUANG PERAWATAN RSUD PALEMBANG BARI

Maizana 1), Tjaronosari 2)

ABSTRACT

Background:   The satisfaction and loyality of patients to food was the reflectionof food service quality in hospital. It was influencedby quality of food, such as taste, performance, treatment class, time of distribution, and food equipment cleanliness. Patient’s satisfaction and loyalty can be asses from waste, and patient will have positive orientation on food which services by hospital.

Objective: To find out the patients satisfaction and loyalty level in Palembang BARI  Hospital.

Method: This research was observational study with cross-sectional design. The subject was the patient’s hospitalization with the age > 18 years old, soft foods diet, having treatment  at least 1 day, and communicate well (n=39). The relation between patient’s satisfaction and loyalty level of performance (breakfast, lunch, and dinner), taste (breakfast, lunch, and dinner), treatment class, food distribution time, and equipment cleanliness were analyzed by chi-square. Then, the data were analyzed multivariate using logistic regression, to findout the relation between performance of foods and patient’s satisfaction level, food equipment cleanliness and patient’s loyalty.

Result: The research show that 61.5% of subjects are satisfiedand patient’s loyalty reaches 64.1%. There is a significant relation between performance of foods and patient’s satisfaction (p<0.05), and also between equipment cleanliness and patient’s loyalty (p<0.05). The signifiant relation between patient’s satisfaction, loyalty and taste of foods, treatment class, and time of food distribution was not found (p>0.05). The multivariate analysis show that performance of lunch menu is the most related variable in patient’s satisfaction (p<0.05) and the entire food performance is the most related variable in patient’s loyalty (p<0.05). Conclusion: The food performance is the most related variable on patient’s satisfaction and loyalty level.

Keywords: satisfaction, loyalty, performance of food, taste, treatment class, time of distribution, food equipment cleanliness

Tjaronosari 2) Dosen pada Jurusan Gizi Poltekkes Kemenkes Yogyakarta

Item type         : Jurnal Ilmiah

Bibliografi        : Jurnal NUTRISIA, Vol. 14 No. 1, Maret 2012, ISSN 1693-945X

Subject            : Gizi Masyarakat

Deposted by    : Admin Jurusan Gizi

Deposted on   : 20 Juni 2012

PENGARUH PEMBERIAN DIIT RENDAH PROTEIN TERHADAP KADAR UREUM DARAH, KADAR KREATININ DARAH SERTA LAMA RAWAT INAP PADA PASIEN LEPTOSPIROSIS DI RSUD PANEMBAHAN SENOPATI BANTUL

Fajar Suryaningsih1), Weni Kurdanti2), Isti Suryani3)

ABSTRACTBackground: Leptospirosis  an infectious disease, is one of the emerging infectious deseases. Based on data of Panembahan Senopati Bantul District Hospital, the number of cases or patients leptospirois in 2010 reached 71, 17 of them are died. Patients with severe leptospirosis may involve various types of  organ in human body, one of them is  kidney. In patients with kidney disease nutritional therapy aims to provide nutrition intake to patients who are sick, reducing the accumulation of uremic toxins and maintain nitrogen balance. Qualifiednutrition services in hospitals will help to enforce the healing process which means shortened the length of stay of  the patient so that  save the costs. Objective : Knowing the effect of giving low diit protein on levels of blood urea, blood creatinine levels and length of stay for patients leptospirosis  in hospitals Panembahan  Senopati Bantul District Hospital. Method : A type of quasi experiments to with the design of one group pretest – postest. The study was conducted in Panembahan Senopati Bantul District Hospital in July 2011. The analysis used are the t-test test and Fisher exacttest. Result : The results of t-test there is a low protein diit giving effect to the levels of blood urea in patients with leptospirosis, there is  effect of giving low  protein diit to the levels of blood creatinine in patients with leptospirosis. The result of Fisher exact test there is association between changes in levels of blood urea with the length of stay, there is no association between changes in levels of blood creatinine  with the length of stay. Conclusion: There is effect of giving a low protein diit to the levels of blood urea and blood creatinine levels in patients with leptospirosis.

Keywords: Leptospirosis, Acute Renal Failure, Low Protein Diit, Ureum, Creatinin, Length of Stay.

Weni Kurdanti2), Isti Suryani3), Dosen pada Jurusan Gizi Poltekkes Kemenkes Yogyakarta

 

Item type         : Jurnal Ilmiah

Bibliografi        : Jurnal NUTRISIA, Vol. 14 No. 1, Maret 2012, ISSN 1693-945X

Subject            : Gizi Klinik

Deposted by    : Admin Jurusan Gizi

Deposted on   : 20 Juni 2012

ASUPAN ANTIOKSIDAN, PENYAKIT PENYERTA, DAN STATUS GIZI PASIEN HIV/AIDS DI RSUP. Dr SARDJITO YOGYAKARTA

Ive Maryani1), Jazilah2), Nurul Huda Syamsiatun3)

ABSTRACT

Background: Incidence and mortality rate of HIV/AIDS in Indonesia was high, and become health problem. High severity and mortality of HIV/AIDS was caused by   infectious diseases, cancer, and bad of nutritional status of HIV/AIDS patient. Therefore, the nutritional status of the durability and good body need to get attention for sufferers of HIV/AIDS. Decreased antioxidant also occurs in people with HIV as a result of increased production of reactive oxygen species (ROS), this led to the need for antioxidants increases. Decrease in antioxidants level will drive progressivity of HIV infection/AIDS. Objective: To know antioxidant intake, nutrition status, and another disease of HIV/AIDS patient in DR Sardjito Hospital, Yogyakarta Method: This was observational research with cross-sectional design. The research was carried out in JuneJuly 2010 in the Edelweiss clinic and Ward in the Dr Sardjito Hospital, Yogyakarta. The number of the subject was 40 patients HIV/AIDS taken by Purposive. Nutritional status obtained by antrophometri measurement (BB/TB), antioxidants intake (vitamins A, C and E) by food recall 1X24 hours and food record 2X24 hours, and another disease by  medical record. Result: The research shows that antioxidants intake mostly deficitfor vitamin A (60%), vitamin C (92%), and vitamin E (62%). While nutritional status mostly good (67%), and another disease mostly  pulmonary tuberculosis infection (75%). Conclusion: Most of HIV/AIDS patient have low of antioxidant intake, good nutritional status, and suffer from pulmonary tuberculosis infection.

Keyword: antioxidant intake, nutritional status, HIV/AIDS

1) alumni Jurusan Gizi,

2) & 3) Dosen, pada Jurusan Gizi Poltekkes Kemenkes Yogyakarta

Item type         : Jurnal Ilmiah

Bibliografi        : Jurnal NUTRISIA, Vol. 14 No. 1, Maret 2012, ISSN 1693-945X

Subject            : Gizi Klinik

Deposted by    : Admin Jurusan Gizi

Deposted on   : 20 Juni 2012