Vol. 15 No. 2 (2023): JURNAL GIZI DAN KESEHATAN

DOI: https://doi.org/10.35473/jgk.v15i2

Published: 2023-07-25

Articles

Faktor yang Berhubungan dengan Konsumsi Buah dan Sayur pada Mahasiswa Program Studi S1 Gizi Universitas MH.Thamrin The Factors Related to Consumption of Fruit and Vegetables in The Students of The S1 Nutrition Study Program of MH. Thamrin University

Firda Rahmawati, Ratna Mutu Manikam

172 - 178

Abstract View: 517,
- PDF
Pengaruh Gizi dan Kesehatan Terhadap Kinerja Influence of Nutrition and Helath on Performance

Veronica Yulisna Sinukaban, Yuliana, Asmar Yulastri

179 - 189

Abstract View: 754,
- PDF
Hubungan Pengetahuan dan Sikap dengan Perilaku Konsumsi Fast Food Siswa SMA Negeri 2 Tuban The Relationship between Knowledge and Attitudes with Student’s Fast Food Consumption Behavior in Senior High School 2 Tuban

Septi Eni Susanti, Veni Indrawati

190 - 197

Abstract View: 371,
- PDF
Analisis Kandungan Gizi, Viskositas, Mutu Organoleptik dan Daya Terima Modisco III Dengan Substitusi Tempe dan Sari Wortel Analysis of NutritionNutritional Content, Viscosity, Organoleptic, Qualuty and Acceptabiluty of Modisco Iii with Substitution if Tempe a d Carrot Extract

Dwipajati Dwipajati, Endang Sutjiati, Arisa Rizqiyah

198 - 206

Abstract View: 697,
- PDF
Pengaruh Pemberian Jus Campuran Jambu Biji Merah (Psidium guajava Linn) dan Buah Tomat (Solanum lycopersicum) Terhadap Kadar Asam Urat Effect of Red Guava (Psidium guajava Linn) and Tomato (Solanum lycopersicum) Mixed Juice on Uric Acid Levels

Joyeti Darni, Retno Wahyuningsih, Ni Ketut Sri Sulendri, Sri Julia Wahyuni

207 - 212

Abstract View: 247,
- PDF
Efektivitas Media Booklet dalam Meningkatkan Pengetahuan tentang Gizi Seimbang dan Keragaman Pangan dalam Pencegahan KEK pada Remaja SMAN 1 Telukjambe, Karawang The Effectiveness of Booklet Media in Increasing Knowledge of Balanced Nutrition and Food Diversity in the Prevention of CED in Adolescents at SMAN 1 Telukjambe, Karawang

Fairuz Fatin

213 - 218

Abstract View: 255,
- PDF
Modifikasi Formula Khusus untuk Pasien dengan Diet TKTP Berbahan Dasar Tepung Tempe, Tepung Jagung, dan Tepung Ikan Lele Formula Modifications for Patients with TKTP Diet Ingredients Based on Tempe Flour, Corn Flour (Zea Mays) and Catfish Flour

Indah Puspita Sari, Imelda Telisa, Terati

219 - 230

Abstract View: 986,
- PDF
Faktor Perilaku Kepatuhan Konsumsi Tablet Tambah Darah pada Remaja Perempuan di SMPN 21 Banjarmasin Compliance Behaviour Factors of Iron Tablet Suplement Consumption Among Adolescent Girls Junior High School 21 Banjarmasin

Mina Rahmawaty, Nurul Hekmah, Siti Aisyah Solechah, Ainun Nisa

231 - 237

Abstract View: 414,
- PDF
Pengaruh Penambahan Mentimun (Cucumis Sativus) terhadap Mutu Organoleptik, Kadar Kalium dan Fosfor pada Puding sebagai Camilan Sehat The Effect of Addition of Cucumber (Cucumis Sativus) on Organoleptik Quality, Potassium and Phosphor Levels in Pudding as A Healthy Snack)

Yensasnidar, Dezi Ilham

238 - 246

Abstract View: 239,
- PDF
Pengaturan Diet dan Pendidikan Gizi Meningkatkan Status Gizi dan Kesegaran Jasmani Atlet Sepakbola Diet Combined with Nutrition Education Improve Nutritional Status and Physical Fitness of Football Athletes

Hesti Permata Sari, Galeh Septiar Pontang

247 - 256

Abstract View: 319,
- PDF
Hubungan Asupan Energi dan Protein dengan Kejadian Stunting pada Anak Vegetarian Usia 5-12 Tahun di Komunitas Vegetarian Indonesia Relationship of Energy and Protein Intake to Stunting Events of Vegetarian Children Aged 5-12 Years Old in Indonesia Vegetarian Community

Fabiola Ainy Ejenia, Waisaktini Margareth, Ahmad Faridi

257 - 265

Abstract View: 261,
- PDF
Hubungan Tinggi Badan Ibu, Riwayat Kekurangan Energi Kronis (KEK), dan Usia Ibu Saat Hamil dengan Kejadian Stunting pada Batita Usia 12-35 Bulan Di Desa Mojokerto, Kecamatan Kedawung, Kabupaten Sragen The Correlation between Maternal Height, History of Chronic Energy Deficiency (CED) and Maternal Age During Pregnancy with Stunting Incidency in Toodlers Aged 12-35 Months in Mojokerto Village, Kedawung District, Sragen Regency

Ratna Noviyanti, Indri Mulyasari

266 - 274

Abstract View: 274,
- PDF
Mutu Hedonik, Kandungan Kalsium dan Protein pada Mi Kering dengan Substitusi Tepung Tulang Ikan Patin (Pangasius Sp.) Hedonic Quality, Calcium and Protein Content in Dry Noodles with Substitution of Patin Fish (Pangasius Sp.) Bone Flour

Wahyu Rachmawati, Dyah Kartika Wening

275 - 282

Abstract View: 188,
- PDF
Daya Terima Menu Sayur di Sebuah Asrama Pendidikan di Kota Semarang Acceptance of Vegetable Menu at A Reformatory in Semarang

Puji Afiatna, Devinta Fitriani Rudin, Salisa Kinanti Nurul F, Ziana Andrian

283 - 289

Abstract View: 228,
- PDF
Pengaruh Gizi dan Kesehatan terhadap Kecantikan Influence of Nutrition and Health on Beauty

Intan Witari, Yuliana, Asmar Yulastri

290 - 299

Abstract View: 1310,
- PDF