JURNAL NUTRISIA https://www.nutrisiajournal.com/index.php/JNUTRI <p><em>NUTRISIA</em>, with registered number ISSN<a href="http://issn.pdii.lipi.go.id/issn.cgi?daftar&amp;1180427757&amp;1&amp;&amp;" target="_blank" rel="noopener"> 1693-945X&nbsp;(print)</a>,&nbsp;<a href="http://issn.pdii.lipi.go.id/issn.cgi?daftar&amp;1509782099&amp;1&amp;&amp;" target="_blank" rel="noopener">2614-7165&nbsp;(online)</a> is a scientific journal published by&nbsp;Poltekkes Kemenkes Yogyakarta. The journal&nbsp;registered in the CrossRef system&nbsp;with&nbsp;<strong>Digital Object Identifier</strong><strong>&nbsp;</strong><strong>(DOI)</strong><strong>&nbsp;</strong><strong>prefix 10.29238.&nbsp;</strong>&nbsp;The aim of this journal publication is to disseminate the conceptual thoughts or ideas and research results that have been achieved in the area of nutrition.&nbsp;<em>Nutrisia</em>&nbsp;is published biannually in March and September.</p> <p>The journal publishes <strong>original research articles, review articles, </strong><strong>case studies</strong><strong> and</strong> <strong>clinical trials </strong>in an open access format. Furthermore, time to first decision has been set to be within 6 weeks to facilitate rapid dissemination of high quality accepted articles.</p> <p>For a detailed description of the different types of manuscripts, the readers can consult the online &nbsp;<a href="https://www.nutrisiajournal.com/index.php/JNUTRI/navigationMenu/view/AUTHGUIDELINE">Guide for authors</a>. The material is subject to the highest standards of editorial revision and peer review. Papers describing research involving human subjects and the procedures followed should conform to ethical standards. Articles containing promotional material (advertisements), whether implicit or explicit will not be included in the Journal.</p> Poltekkes Kemenkes Yogyakarta en-US JURNAL NUTRISIA 1693-945X Pengetahuan Dan Keberagaman Konsumsi Pangan Tokoh Masyarakat di Kecamatan Jetis Kabupaten Bantul https://www.nutrisiajournal.com/index.php/JNUTRI/article/view/259 <p>Peran tokoh masyarakat sebagai edukator dibutuhkan untuk meningkatkan keberagaman konsumsi pangan masyarakat, sehingga tokoh masyarakat harus mempunyai pengetahuan yang baik tentang keberagaman konsumsi pangan. Tujuan penelitian ini untuk mengetahui tingkat pengetahuan tokoh masyarakat tentang keberagaman konsumsi pangan. Untuk mengetahui capaian keberagaman konsumsi pangan tokoh masyarakat serta hubungan antara pengetahuan dengan keberagaman konsumsi pangan tokoh masyarakat. Penelitian ini menggunakan desain crossectional. Lokasi penelitian di Kecamatan Jetis Kabupaten Bantul. Sampel diambil secara proporsional random sampling. Variabel bebas dalam penelitian ini adalah pengetahuan dan variabel terikatnya adalah keberagaman konsumsi pangan tokoh masyarakat. Data dianalisis dengan korelasi product moment. Rata-rata skor pengetahuan tokoh masyarakat adalah 44.85±13,71. Rata-rata skor keberagaman konsumsi pangan tokoh masyarakat adalah (50.87±13,58)%. Analisis korelasi product moment menunjukkan p=0,019. Ada hubungan antara pengetahuan dengan keberagaman konsumsi pangan tokoh masyarakat. Ahli gizi puskesmas diharapkan dapat memberikan penyuluhan atau pelatihan untuk meningkatkan pengetahuan tentang keberagaman konsumsi pangan kepada tokoh masyarakat.</p> Slamet Iskandar Almira Sitasari Diana Andriyani Pratamawati Endah Martati ##submission.copyrightStatement## 2022-06-19 2022-06-19 24 1 1 7 10.29238/jnutri.v24i1.259 Hubungan Skor Pola Pangan Harapan (PPH) dengan Kejadian Stunting Pada Balita Usia 24-59 Bulan https://www.nutrisiajournal.com/index.php/JNUTRI/article/view/248 <p><strong>Latar Belakang</strong>: <em>Stunting</em> merupakan salah satu masalah gizi kesehatan masyarakat yang biasanya dialami oleh balita yang gagal dalam pertumbuhannya. Salah satu pencegahan yang dapat dilakukan yaitu dengan memperhatikan asupan makanan bergizi dan beraneka ragam. Kecamatan Sumberjambe memiliki kejadian stunting tertinggi sebesar 29,35% dengan Desa Jambearum berada di urutan pertama yang memiliki kasus stunting berjumlah 148 kasus. Sedangkan untuk prevalensi pola pangan harapan, Kecamatan Sumberjambe memiliki PPH rendah sebesar 77,06%. <strong>Tujuan: </strong>penelitian ini bertujuan untuk menganalisis hubungan antara skor Pola Pangan Harapan (PPH) dengan kejadian <em>stunting </em>pada balita usia 24-59 bulan di Desa Jambearum Kecamatan Sumberjambe Kabupaten Jember. <strong>Metode</strong>: Penelitian ini menggunakan metode <em>cross sectional</em> dengan<em> s</em>ampel berjumlah 81. Instrumen yang digunakan adalah form skor PPH dan form <em>recall </em>2x24 jam dan dilakukan pengukuran antropometri TB. Teknik pengambilan sampel menggunakan <em>simple randome sampling</em>. Analisis data menggunakan uji Chi Square. <strong>Hasil</strong>: hasil penelitian menunjukkan kejadian <em>stunting </em>ditemukan sebesar 39,5% dan mayoritas balita memiliki pola pangan harapan yang rendah yaitu sebesar 50.57% dengan energi rata-rata 672,48 kkal pada balita usia 24-59 bulan. Dari analisis <em>chi-square </em>diperoleh nilai p = 1,000. <strong>Kesimpulan</strong>: Tidak ada hubungan antara Pola Pangan Harapan dengan kejadian <em>stunting </em>pada balita di Desa Jambearum Kecamatan Sumberjambe Kabupaten Jember.</p> Ninna Rohmawati Manik Nur Hidayati Maulidyatul Jannah ##submission.copyrightStatement## 2022-06-19 2022-06-19 24 1 8 15 10.29238/jnutri.v24i1.248 Consumption of Macronutrients, Body mass index, Smoking status with Physical Fitness at Palembang Police District https://www.nutrisiajournal.com/index.php/JNUTRI/article/view/266 <table> <tbody> <tr> <td> <p>Physical fitness is the ability of the body to make adjustments to the physical burden given to members of the police in carrying out daily work without causing excessive fatigue and still be able to enjoy their free time. Components of physical fitness related to health and skills are cardiorespiratory, muscle endurance, muscle strength and body composition. The purpose of this study was to determine the relationship between macronutrient consumption, body mass index status, and smoking status with physical fitness at Palembang police district officers. Data of macro nutrients intake were collected using 24-hours recall. Physical fitness levels are measured using Cooper's way. The design of this study was Cross-sectional by taking a random sample of 56 male police officers. The analysis results using chi-square concluded that there is a relationship between energy intake, carbohydrate intake, with fitness level (p≤0.05). There is a relationship between body mass index and smoking status, and physical fitness (p≤0.05). There is no relationship between protein and fat intake with physical fitness status (p&gt;0.05). The results of the multivariate analysis obtained the most dominant relationship with physical fitness levels is BMI status and smoking status. It is recommended that police members improve physical fitness status to take some exercises that are useful to enhance physical fitness levels, namely sit ups, push-ups, squat jumps to run or jogging regularly. Police officers control their ideal weight by eating a balanced diet and not smoking</p> </td> </tr> </tbody> </table> Podojoyo Podojoyo Tria Erma Juliana Susyani Susyani Yuli Hartati Muhamad Taswin Zainal Abidin ##submission.copyrightStatement## 2022-06-20 2022-06-20 24 1 16 20 10.29238/jnutri.v24i1.266 Implementation of Transtheoretical Model Nutrition Education and Chromium Picolinate Supplementation on Improved Dietary Adherence Behavior, Chromium Consumption Pattern and Blood Glucose Level Diabetes Mellitus Patients https://www.nutrisiajournal.com/index.php/JNUTRI/article/view/252 <p>Bali is one of the provinces in Indonesia that has a Diabetes Mellitus rate above the national prevalence. According to the results of the 2020 study, 56.9% of DM patients did not understand diet education and did not comply with the diet by 56.9% with abnormal blood glucose levels of 63.9%. The results confirmed that repeated exposure with the right method, especially with The theoretical model is very effective in increasing knowledge and adherence to diet and chromium consumption patterns in DM patients. Chromium is effective in improving blood glucose levels in people with Diabetes Mellitus (Types 1 and 2). Chromium improves glucose metabolism in patients with prediabetic glucose intolerance and all women with gestational diabetes. The purpose of this study was to determine the role of nutrition education using a transtheoretical model and the effect of chromium picolinate supplementation on dietary adherence behavior, chromium consumption patterns, and blood glucose levels in patients with diabetes mellitus. This type of research is quasi-experimental. The research design used was one group pretest-posttest. This design does not use a comparison group (control) but uses the first observation (pretest) which allows testing the changes that occur after the experiment or program (Notoatmodjo, 2010). The study was conducted at the Denpasar Health Center. The results showed that there were differences in the level of knowledge and consumption of chromium and blood glucose levels in DM patients. However, there was no difference in the attitude and level of dietary compliance of DM patients.</p> Lely Cintari Desak Putu Sukraniti ##submission.copyrightStatement## 2022-06-20 2022-06-20 24 1 29 39 10.29238/jnutri.v24i1.252 Perencanaan Menu, Preferensi Menu, Terhadap Biaya Sisa Makanan dan Zat Gizi Yang Hilang https://www.nutrisiajournal.com/index.php/JNUTRI/article/view/245 <p>Abstrak</p> <p><strong>Latar Belakang:</strong> Salah satu rangkaian kegiatan penyelenggaraan makanan yaitu perencanaan menu. Preferensi menu adalah sikap dan tingkat kesukaan responden terhadap makanan. Indikator keberhasilan suatu sistem penyelenggaraan makanan adalah sisa makanan. Tingginya sisa makanan dapat menggambarkan adanya zat gizi yang terbuang. Secara ekonomi adanya sisa makanan menggambarkan adanya biaya yang terbuang. <strong>Tujuan</strong>: Menganalisis perencanaan menu, preferensi menu terhadap biaya sisa dan zat gizi yang hilang pada menu makan siang karyawan. <strong>Metode:</strong> Desain penelitian adalah cross sectional. Tempat penelitian dilakukan di kantor notaris di kota Malang. Penelitian dilakukan pada bulan Agustus-September 2020. Sampel didapat sebanyak 45 dengan teknik <em>total sampling</em>. Data dikumpulkan dengan wawancara menggunakan kuesioner karakteristik responden, angket preferensi menu, dan <em>form food weighing</em>. Analisis statistik menggunakan uji Spearman. <strong>Hasil:</strong> Uji Korelasi <em>Spearman </em>menunjukan preferensi menu tidak berhubungan dengan biaya sisa (p=0.339) dan zat gizi yang hilang (p=282). <strong>Kesimpulan: </strong>Perencanaan menu di kantor notaris di kota Malang dilakukan setiap 3 bulan sekali oleh pemilik katering. Siklus menu yang digunakan adalah siklus menu 10 hari. Perencanaan menu yang ada di kantor tersebut masih kurang baik&nbsp; karena hanya memenuhi beberapa aspek perencanaan menu yaitu faktor manajemen, sedangkan untuk faktor konsumen belum terpenuhi. Tidak ada hubungan antra preferensi menu dengan biaya sisa dan zat gizi yang hilang.</p> Putri Ronitawati Bunga F Ayupradinda Laras Sitoayu Mertien Sa'pang Rachmanida Nuzrina ##submission.copyrightStatement## 2022-06-20 2022-06-20 24 1 21 28 10.29238/jnutri.v24i1.245 Modification of Traditional Balinese Food as Disaster Emergency Food https://www.nutrisiajournal.com/index.php/JNUTRI/article/view/268 <p>This study aimed to make disaster formula food based on traditional Balinese local food quality, nutritious, safe and in accordance with Balinese culture so that it can be accepted to cope with food availability in a state of disaster. The development of the disaster formula is based on the traditional Balinese jaja satuh meal made from glutinous rice flour and brown sugar with the substitution of treatment using green beans powder, peanuts, and cashews as a source of protein, and Moringa leaf powder as a source of food fiber. The study was designed in a randomized block design with six formulations and three replications. The results showed that the selected treatment of the formulation was F4 (20 g glutinous rice flour, 25g peanut powder, 5 g Moringa leaf powder, and 50 g brown sugar) with a degree of preference for color, aroma, texture, taste and overall acceptance of the like value.This formula has a water content of 7.18%, ash 1.34%, protein 16.41%, fat 13.53%, carbohydrates 61.48%, food fiber 18.87%, Fe 6.23 ppm and total energy of 433.27 per 100 gram formula. This formula is microbiologically safe with a shelf life more than 10 days. One portion of Balinese traditional local food-based disaster formula as much as 50 g can contribute energy of 216.64 kcal (10.31%), protein 8,205 g (16.41%), and fat 6.765 g (16.91%) for the standard emergency food is 2100 kcal, 50 g protein and 40 g fat.</p> Ni Putu Agustini I Gusti Putu Sudita Puryana I Komang Agusjaya Mataram ##submission.copyrightStatement## 2022-06-20 2022-06-20 24 1 40 47 10.29238/jnutri.v24i1.268