Jurnal Gizi Prima

Journal Of Prime Nutrition (JGP) is one of the scientific journals that contains research articles in the field of nutrition and health, published since 2016 by the Nutrition Departement Poltekkes Kemenkes Mataram . JGP focuses on various multi displines of nutrition, among others :

  • Community Nutrition
  • Clinical Nutrition
  • Nutrition Institutions
  • Food Technology Nutrition

Published 2 (two) times per year, in March and September. Each of the 2 articles is interconnected with research articlas. JGP is published in bahasa indonesia, but English-language articls are also welcomed.

Available online since 2016


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Vol 4, No 1 (2019): JURNAL GIZI PRIMA

Table of Contents

Articles

SUBSTITUSI TEPUNG KEDELAI (Glyine Max L.) TERHADAP SIFAT ORGANOLEPTIK SOYBEANS COOKIES
Ade Sareani, Luh Suranadi, Reni Sofiyatin
PDF
1-7
PENYULUHAN TEAMS GAMES TOURNAMENT (TGT) TERHADAP MENINGKATNYA PENGETAHUAN GIZI SEIMBANG PADA REMAJA
Niswatul Hurri, Inyoman Adiyasa, Yuli Laraeni
PDF
8-15
PENGARUH PENAMBAHAN KACANG HIJAU (VIGNA RADIATA) TERHADAP SIFAT ORGANOLEPTIK, KADAR ZAT GIZI DAN DAYA TERIMA KAHIMELA BARS
Hindrian Yulia, Made Darawati, Igde Narda Widiada, Iketut Swirya Jaya
PDF
16-23
PENGEMBANGAN SOSIS GASUHIRU BERBASIS PANGAN LOKAL IKAN GABUS “TOKOK” DAN TEPUNG KOMPOSIT TERHADAP SIFAT ORGANOLEPTIK, KADAR ZAT GIZI DAN DAYA TERIMA SOSIS GASUHIRU.
Dwiaulia Khusnul Khotimah, Abdul Salam, AASP Chandradewi, Irianto Irianto
PDF
24-30
PEMBERIAN PUDING TOMAT PISANG AMBON TERHADAP PENURUNAN TEKANAN DARAH LANSIA HIPERTENSI DI POSBINDU WILAYAH KERJA PUSKESMAS BABAKAN, KOTA MATARAM
Mutammi Desira, Ni Ketut Sri Sulendri, Fifi Luthfiyah, Suhaema Suhaema
PDF
31-39
PENGARUH PENAMBHAN RUMPUT LAUT (Eucheuma Cottonii) TERHADAP SIFAT ORGANOLEPTIK DAN DAYA TERIMA CHIFFON CAKE MACO PADA REMAJA OBESITAS
Indah Puji Rahmani, Igde Narda Widiada, Made Darawati, Iketut Swirya Jaya
PDF
40-46
KAJIAN SIFAT ORGANOLEPTIK DAN DAYA TERIMA ES KRIM JALOR (JAMBU BIJI DAN SARI DAUN KELOR)
Nadya Natasya
PDF
47-54
KESESUAIAN PORSI LAUK DAGING AYAM YANG DITERIMA PADA MAKANAN BIASA
Rani Putri, Reni Sofiyatin, Lalu Khairul Abdi, AASP Chandradewi
PDF
54-58
SIFAT ORGANOLEPTIK, KANDUNGAN ZAT GIZI, DAN DAYA TERIMA IWEL LATAN UNTUK MAKANAN TAMBAHAN IBU HAMIL
Zuhria Handayani, Made Darawati, I Gde Narda Widiada
PDF
59-69
KONSUMSI Meal Replacement dan KADAR GLUKOSA DARAH PASIEN DM TIPE II
Kiki Riskianti, Suhaema Suhaema, Fifi Luthfiyah
PDF
70-80