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Dyah Nur Subandriani, Dyah Nur
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PENGARUH EDUKASI GIZI TERHADAP PENGETAHUAN, SIKAP DAN KEPATUHAN DIET PENYANDANG DIABETES MELITUS TIPE II PESERTA PROLANIS DI PUSKESMAS PAMOTAN KABUPATEN REMBANG Ariyana, Risca; Mintarsih, Sri Noor; Subandriani, Dyah Nur
JURNAL RISET GIZI Vol 6, No 2 (2018): November (2018)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v6i2.4303

Abstract

Background : prevalence of diabetes mellitus around the world has increased significantly, including in Indonesia. Nutrition education is one of the main pillars of diabetes mellitus management to improve knowledge and attitude as a basis for improvement of nutritional behavior of diabetic client. Objective : to investigate the effect of nutrition education on the knowledge, attitude and dietary adherence of Prolanis’s type 2 diabetes mellitus clients at Puskesmas Pamotan. Methods : this research usedquasi experimental method with pre and post test group control design. The samples of research consisted of 44 respondents, and divided into intervention group (22 respondents) and control group (22 respondents). The sampling technique usedsimple random sampling. Data collection used questionnaire of respondent characteristics, knowledge of DM diet, attitude about DM diet and food recall form 2 x 24 hours. Data were analysed by using mann-whitney test. Result : there were different in changes  ofknowledge and attitude significantly with p-value 0,001 and 0.039 between treatment and control group, and there were no differentin change of dietary adherence between  treatment and control group(p-value 0,081). Conclusion : nutrition education can improve knowledge and attitude of diabetic client , whereas on dietary adherence there was an increase but not significant
Gambaran Pengetahuan, Sikap, Praktik serta Identifikasi Bakteri Escherichia Coli Dan Staphylococus Aureus Pada Penjamah dan Makanan di PT PSA (Pelita Sejahtera Abadi) Sugiyono, Lynda Puspita; Subandriani, Dyah Nur
JURNAL RISET GIZI Vol 2, No 2 (2014): November 2014
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (740.953 KB) | DOI: 10.31983/jrg.v2i2.3257

Abstract

Pendahuluan : Institusi jasa boga memiliki tanggung jawab yang besar dalam menyediakan makanan yang bermutu. Upaya pengamanan makanan sangat penting untuk meningkatkan mutu. Mutu makanan tidak hanya dilihat dari nilai gizi dan cita rasa, namun harus aman dari bahaya kimia, fisik, dan biologi termasuk mikroorganisme.  Bakteri yang paling banyak digunakan sebagai indikator sanitasi adalah Escherichia coli. Di dalam air maupun makanan yang terdeteksi adanya Escherichia coli yang bersifat patogen, jika termakan/terminum dapat menyebabkan keracunan. Selain itu, Staphylococcus aureus merupakan bakteri yang bersifat enterotoksin. Bakteri ini biasanya terkontaminasi silang dari penjamah makanan (hidung, mulut, tangan), dan peralatan masak.Tujuan : Tujuan penelitian adalah mengetahui gambaran pengetahuan, sikap, praktik serta identifikasi bakteri Escherichia coli dan Staphylococus aureus pada penjamah dan makanan yang diolah di PT PSA.Metode : Penelitan ini termasuk penelitian deskriptif dengan desain cross sectional. Pengambilan sampel dilakukan di PT PSA (Pelita Sejahtera Abadi). Besar sampel 16 orang penjamah makanan dan 12 sampel makanan. Variabel penelitian meliputi pengetahuan, sikap dan praktik penjamah, serta identifikasi bakteri  Escherichia coli dan Staphylococus aureus pada penjamah dan makanan. Metode pengambilan data pengetahuan dan sikap melalui tanya jawab menggunakan kuesioner, praktik berdasarkan observasi menggunakan formulir chek list. Uji identifikasi bakteri Escherichiacoli dan Staphylococus aureus dilakukan di laboratorium fisiologi dan biokimia Fakultas Peternakan Universitas Diponegoro. Waktu penelitian dilakukan pada bulan April  2010.Hasil : Sebanyak (56,3%) penjamah makanan memiliki tingkat pendidikan tamat SMA, dan rata-rata lama kerja 9, 19 tahun (± SD 2,37). Pengetahuan penjamah makanan  sebagian besar (62,5%) tergolong baik, sikap sebagian besar (68,7%) baik, dan praktik sebagian besar (56,3%) kurang. Hasil pemeriksaan identifikasi bakteri Escherichia coli pada makanan ditemukan positif pada sayur bobor bayam dan Staphylococcus aureus pada lauk hewani bandeng presto. Hasil pemeriksaan identifikasi bakteri Escherichia coli pada tangan penjamah makanan (50%) positif dan Staphylococcus aureus (25%) positif. Penjamah yang teridentifikasi bakteri Staphylococcus aureus juga teridentifikasi bakteri Eschericheria coli.Simpulan  : Pengetahuan dan sikap penjamah makanan di PT PSA sebagian besar baik, tetapi untuk praktik higiene personal masih kurang. Makanan yang diolah di PT PSA belum memenuhi syarat kesehatan karena  pada hasil identifikasi bakteri Escherichia coli dan Staphylococcus aureus positif pada makanan dan tangan penjamah. Ada hubungan antara praktik higiene personal penjamah dengan keberadaan bakteri  Escherichia coli pada tangan penjamah (p=0,001). Tidak ada hubungan antara praktik higiene personal penjamah dengan keberadaan bakteri Staphylococcus aureus pada tangan penjamah (p=0,088).
Pengaruh Edukasi Gizi terhadap Sisa Makan Pasien dengan Diet Makanan Biasa Herawati, Maulany Retno; Subandriani, Dyah Nur; Hunandar, Cahyo
Jurnal Riset Gizi Vol 2, No 1 (2014): Mei 2014
Publisher : Jurusan Gizi Politeknik Kesehatan Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Background : Patient acceptability of the food served can be seen from the leftovers. Data leftovers are generally used to evaluate the effectiveness of nutrition education programs, activities and food service, as well as the adequacy of food consumption on a group or individualObjective : Determine the effect of nutrition education on eating the rest of the patients with usual diet in the class III Inpatient Hospital Kalidjaga Sunan DemakMethod : This research is penilitian Quasi- Experiment with design Nonequivalen control group design. independent variable is nutrition education, while the dependent variable is the leftovers. The study subjects who used a number of 48 people were divided into treatment group and control group 24 persons 24 persons. Bivariate analysis used were paired t - test and independent t - test. The rest of the food was measured by the method comstok patients to determine the effect of education on food waste.Results : The rest of the patients before and after food nutrition education for patients (control group) by an average of 32.17 and 20:25 . The rest of the patients before and after food without nutrition education hospitalized patients (group treatments) by an average of 22:29 and 12.96.Conclusion : Differences leftovers patients at initial measurement (before education) and the final measurement (after education) in the treatment group gained an average of 9,333. Differences leftovers patients at the end of the initial measurements and measurements obtained in the absence of the provision of education on average 11, 917. Differences leftovers patients in the treatment group and the control group by 7,292. There are differences in the group of patients leftovers with nutrition education and nutrition education group in hospitals without Kalidjaga Sunan Demak years 2014secara significant with p - value: 0.000.
PENGARUH PEMBERIAN ES KRIM MODISCO TERHADAP KENAIKAN BERAT BADAN PADA BALITA GIZI KURANG Arolyumna, Anna; Prihatin, Setyo; Subandriani, Dyah Nur
JURNAL RISET GIZI Vol 4, No 1 (2016): Mei (2016)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v4i1.4288

Abstract

Background : The intake of nutriens is less than can cause developmental disordes and growth, this causing problebs in malnutrition of children, one of malnutrition based of PSG in Central Java at 2015, the indicator BB/TB prevalence of underweight by 6,9 % and amount to 7,02 % of Semarang. The prevelance of nutrition status in Puskesmas Bangetayu with indicator BB/TB is 11,24 % is the third highest rank on Semarang. One effort to solving problem of underweigth is a gift from PMT is the modisco formula. Hight protein ang energy of ice cream due to addition modisco formula can be alternative snack to children with underweight status. Objective : This study aims to determine the effect of modisco ice cream on stunting to weight gain. Methods :This study is true true experiment with pretest-posttest design with control group. The research subject sebangayk 22 toddlers, consisting of 11 treatment and 11 control, a toddler with malnutrition status indicators BB / TB in Puskesmas Bangetayu. In this study, the treatment was given a modisco ice cream at 100 g for 14days. Results: The mean intake of energy and protein before treatment amounted to 738.86 ± 192.01 kcal and 22.69 g in the treatment group and 1087.12 ± 245.20 kcal and 27.26 g in the control group. The mean intake of energy and protein after treatment amounted to 738.86 ± 192.01 kcal and 27.46 g in the treatment group and 815.3 ± 182.3 kcal and 27.71 g in the control group. Average excess weight of 0.391 kg infants in the treatment group and 0.185 kg in the control group. Conclusion  : There is the effect of modisco ice cream to increase weight on underweight of childrean under five with p = 0.01 (p <0.05)
FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN SISA MAKANAN PADA PASIEN KANKER PAYUDARA DI RUMAH SAKIT DADI KELUARGA PURWOKERTO Pamungkas, Triana Uji; Subandriani, Dyah Nur
JURNAL RISET GIZI Vol 5, No 2 (2017): November (2017)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v5i2.4353

Abstract

Background  : Visually observed in July - September 2016 the remaining food by 33%. While the results of visual observation of food residuals in breast cancer  patients  in January 2017 that is equal to 29.6%. This is not in accordance with the SPM is <20%. Objective  : To know the factors associated with the food of breast cancer patients at Dadi Keluarga Hospital Purwokerto. Methods  : The cross sectional study design was 38 samples. The data were obtained using questionnaires: appetite, psychic condition, food from outside hospital, family support, food appearance, food taste, and food residual form. The test used was chi square with α = 0, 05. Results  : The rest of the food was not eaten by patients 57.9%. Factors that influence the rest of the food include appetite 55,3%, normal psychic condition 60,5%, food from outside hospital 52,6%, family support 55,3%, appearance 55,3% and food taste 55,3% %. There was no association of feeding of breast cancer patients with appetite (p = 0,154), and psychic condition (p = 0,646). There was association of leftover food in breast cancer patients with food from outside hospital (p = 0,019), family support (p = 0,006), food appearance (p = 0,006), and food taste (p = 0,011). Conclusion  : The most associated factor with the remaining food of breast cancer patients is family support.
HUBUNGAN ANTARA PENGETAHUAN, SIKAP IBU DAN ASUPAN MAKANAN PENDAMPING ASI DENGAN STATUS GIZI BALITA USIA 12-24 BULAN DI WILAYAH ATAS PUSKESMAS PEJAWARAN BANJARNEGARA Pranawinarni, Ratih; Sunarto, Sunarto; Subandriani, Dyah Nur
JURNAL RISET GIZI Vol 5, No 1 (2017): Mei (2017)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v5i1.4358

Abstract

Background: Riskesdas 2007, 2010 and 2013 show the prevalence of malnutrition in a row at 18.4%, and 17.9% and 19.6% of. Mother's attitude, knowledge and intake of less is the cause of the problem of malnutrition.Objective: to Determine the relationship of knowledge, attitude of the mother and the intake of complementary foods and nutritional status of children age 12 – 24 months in the region on Phc Pejawaran.Methods: Type of observational analytic study design case-control. Study subjects all children under five underweight, as a control toddler good nutrition with metching sexes, taken at random. Bivariate analysis using Mc Nemar with α ≤ 0.05. Method of sampling begins with the screening, the nutritional status based on the index of BB/U, the nutritional intake with recall interview 2 x 24 hours. Knowledge and attitude with interview using questionnaire instruments.Results : case group mothers less knowledge 41%, the attitude is not supportive of 12.5%, the energy intake is not enough to 43.7% and protein of 39.6%. The control group maternal knowledge less at 35.4% , the attitude is not supportive 8% , the energy intake is not enough to 37.8 and protein 35,5% .Conclusion: There is no significant influence between knowledge (p=0,508), attitude (p=0,727), energy intake (p=0,508) and protein (p=0.754 to) with the nutritional status of children aged 12-24 in the region above the public health center Pejawaran Banjarnegara.Suggestion: Need to increase counseling on mother and toddlers to improve knowledge and attitudes to prevent the toddler is underweight.
TINGKAT PENGETAHUAN DAN SIKAP PEDAGANG MAKANAN JAJANAN PASAR TERHADAP PENGGUNAAN PEWARNA YANG DILARANG DI PASAR-PASAR KOTA SEMARANG Larasati, Rila Dini Ayu; Setiadi, Yuwono; Subandriani, Dyah Nur; Rahayuni, Arintina; Rahmawati, Ana Yuliah
JURNAL RISET GIZI Vol 6, No 2 (2018): November (2018)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v6i2.4295

Abstract

Background   : The use of banned dyes In making foodin general to give a striking color to food so that it can attract consumers to buy, but the trader was not aware of the dangers of using banned dyes.This is because the level of knowledge and attitudes of food traders are less related to the use offood coloring agents. Objective : Knowing the relationship between the level of knowledge and the attitude of market food vendors to the use of dyes that are prohibited in the Semarang city market. Method : This research is a descriptive analytic study with cross sectional design. Sampling uses cluster techniques to 8 market samples.The collected data are knowledge and attitude data with questionnaire and interview measurement tools.Data on the use of dyesusing the phenylhydrazine method. Results : Traders have knowledge in good categories (87,5%)while traders have the same attitude comparison between those who support and not support (50%)and the results of laboratory tests conducted by the university on August 17 showed negative results on the use of banned dyes but there were 2 markets using dyes that were not prohibited, namelyEritrosin. Conclusion   : All traders do not use dyes that are banned in cenil and putu mayang
HUBUNGAN KECUKUPAN VITAMIN A, VITAMIN C, ZINK DAN KADAR HEMOGLOBIN DENGAN KESEGARAN JASMANI SISWA SMA NEGERI 4 SEMARANG Rakhmawati, Fitria Nur; Prihatin, Setyo; Subandriani, Dyah Nur; Ambarwati, Ria Ambarwati
JURNAL RISET GIZI Vol 5, No 2 (2017): November (2017)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v5i2.4269

Abstract

Background  : Physical fitness is the ability of a person's body to perform daily work tasks without causing significant fatigue. The importance of physical fitness for schoolchildren and adolescents, among others, can increase the ability of the body organs, social emotional, sportsmanship and spirit of composition. One of the factors that affect physical freshness is the hemoglobin level. Adequacy of vitamins and minerals is also a factor that indirectly affects physical fitness.Objectives  : Describe the relationship of sufficiency of vitamin A, vitamin C, zinc and hemoglobin levels with physical fitness students in Senior High School 4 Semarang.Method  : This research type is analytical descriptive with Cross Sectional design. The number of respondents is 104 students. Respondents were selected by proportional stratified sampling. Dependent variable of this research is physical fitness, independent variable that is vitamin A sufficiency, vitamin C sufficiency, zinc adequacy and hemoglobin level. Data analysis using Rank Spearman test and multiple linear regression test.Results  : There is a relationship between hemoglobin (p-value = 0,000) with physical fitness. There was no correlation between vitamin A adequacy (p-value = 0,788), vitamin C adequacy (p-value = 0,203), adequacy of zinc (p-value = 0,257) with physical fitness.Conclusion  : Hemoglobin level is the most influential factor on physical fitness of Senior High School 4 Semarang students.
PENGARUH KONSELING GIZI TERHADAP KEPATUHAN DIET PADA PENDERITA DIABETES MELLITUS DI RAWAT JALAN RSUD Dr. R. SOETIJONO BLORA Kusuma, Lia Camelia; Subandriani, Dyah Nur; Rahayuni, Arinthina
JURNAL RISET GIZI Vol 4, No 1 (2016): Mei (2016)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v4i1.4287

Abstract

Background : Diabetes Mellitus is a degenerative disease, one of the cause is false meal system, such as high fat sugar,and also low fiber. Counseling is one of nutrition service which has a purpose to change knowledge,attitucle,and meal system based on patient’s necessary,so it can measure the diet obedience that has been decided. Patient’s obedience to nutrition’s principle and meal plan is one of obstacle for diabetes patient. Objective : Knowing the influence of nutrition counseling to diet’s obedience of Diabetes Mellitus Sufferer type 2 in progressive treatment in RSUD Dr.R.Soetijono Blora. Method : Quasi Experiment non randomizes and pretest postest’s plan. Sample interpretation by using purposive sampling technique,gaining sample of 20 respondent based on inclusive criteria. Data analysis uses statistic experiment of Mc Nemar test to analyze counseling to diet’s obedience. Result : No diversity of diet’s obedience before and after counseling to Diabetes Mellitus patient in RSUD Dr.R.Soetijono Blora (p=0,22) Conclusion : Diet’s obedience of Diabetes Mellitus patient is not different before and after counseling to Diabetes Mellitus patient in RSUD Dr.R.Soetijono Blora.
PENGARUH PENYULUHAN GIZI MELALUI MEDIA PUZZLE TERHADAP PENGETAHUAN, SIKAP DAN PRAKTIK TENTANG MAKANAN JAJANAN PADA ANAK SEKOLAH DASAR DI SD N TLOGOSARI KULON 02 DAN SD N PEDURUNGAN LOR 01 Khotimah, Khusnul; Subandriani, Dyah Nur; Susiloretni, Kun Aristiati
JURNAL RISET GIZI Vol 6, No 1 (2018): Mei (2018)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v6i1.4376

Abstract

Background: school age is a child growth period, so need to pay attention to nutrients and foods consumed safely. The adverse effects of consuming unhealthy and unsafe snack foods in schools need to be avoided, this can be done through health promotion. One of the ways in which students are not saturated in extension activities is to use puzzle games because the delivery of nutritional messages becomes more fun and involves participating students actively in the game. Aim: To know the effectiveness of nutritional education with the media of puzzle to the knowledge, attitude, and practice of students related to snack food  at SDN Tlogosari Kulon 02 and SD N Pedurungan Lor 1.Method: this research type is Quasi Experiment with design time series design. Sampling using random sampling technique to get 30 treatment samples and 30 control samples. Data collected are knowledge, attitude and practice. The statistical tests used Paired t-test, Wilcoxon, independent t-test and Mann Whitney test.Result: there was a difference of knowledge and attitude of treatment group after giving education with puzzle media (p = 0,000, p = 0,030). There were no differences in practice in the treatment group and the control group after the intervention (p = 0.492 and p = 0.203). There is a significant difference of knowledge and attitude between treatment and control group (p value = 0,011; p value = 0,016). There was no significant difference in practice between treatment and control groups after intervention (p value = 0.152).Conclusion: the provision of  nutritional education with puzzle media can improve knowledge and attitude of students about food snack