Jurnal Gizi Prima (Prime Nutrition Journal)

http://jgp.poltekkes-mataram.ac.id/index.php/home/issue/feed Jurnal Gizi Prima (Prime Nutrition Journal) 2025-10-22T00:51:38+00:00 Made Darawati jurnalgiziprima1@gmail.com Open Journal Systems <div class="intro" style="width: 540px;"><ul><li>ISSN: <a href="http://u.lipi.go.id/1390454936" target="_blank">2355-1364</a> (Print)</li><li>ISSN: <a href="https://issn.brin.go.id/terbit/detail/1550559045" target="_self">2656-2480</a> (Online)</li><li>DOI: <a href="https://search.crossref.org/search/works?q=jurnal+gizi+prima&from_ui=yes" target="_blank">10.32807/jgp</a></li><li>URL: <a href="/">http://jgp.poltekkes-mataram.ac.id/</a></li></ul></div>Jurnal Gizi Prima (Prime Nutrition Journal) is one of the scientific journals that contains research articles in the field of nutrition and health, published since 2016 by the Jurusan Gizi Poltekkes Kemenkes Mataram. Jurnal Gizi Prima (Prime Nutrition Journal) focuses on various multi displines of nutrition, among others :<ul><li>Community Nutrition</li><li>Clinical Nutrition</li><li>Nutrition Institutions</li><li>Food Technology Nutrition</li></ul>Jurnal Gizi Prima (Prime Nutrition Journal) has been accredited with The Ministry of Research, Technology and Higher Education of the Republic of Indonesia number <a href="http://sinta2.ristekdikti.go.id/journals/detail?id=4966" target="_blank">SINTA 5</a> with <a href="https://drive.google.com/file/d/1NzNCX-FG-tmary6IKJc_xqI2vCqd0CMm/view?usp=sharing" target="_self">SK Number: 158/E/KPT/2021</a> starting from 2020 until 2025 Published twice a year in March and September, available online since 2016, all articles submitted to Jurnal Gizi Prima (Prime Nutrition Journal) should be in English. If your materials are still in Indonesian. Please do not hesitate to contact us. http://jgp.poltekkes-mataram.ac.id/index.php/home/article/view/542 The Effect of Giving Delaru Cookies on The Blood Pressure of Hypertension Patients at The Tebing Tinggi Public Health Empat Lawang District 2025-10-22T00:51:13+00:00 Selvi Destyani selvidestyani121212@gmail.com Afriyana Siregar afriyana@poltekkespalembang.ac.id Sartono Sartono sartono@poltekkespalembang.ac.id

Background: Hypertension is an increase in blood pressure that is more than or equal to 140 mmHg during the systolic and 90 mmHg during the diastolic phases. The World Health Organization reports that the number of persons with hypertension climbed from 650 million to 1.3 billion between 1990 and 2019. Research Methods: This quantitative study employs a quasi-experimental research design, a control group, and a pre-test-post-test design. Forty treatment groups and 40 comparator groups served as samples for this investigation. Data analysis was conducted univariately and bivariately. Research Result: The findings of this study showed the acceptance of formula 2, which produced delaru cookies, in accordance with panelists' preferences for color, aroma, taste, and texture. The treatment group's hypertensive patients had an average diastolic blood pressure of 90.07 mmHg after therapy, and an average systolic blood pressure of 157.75 mmHg before and after treatment. With a score of p-value = 0.015 (<0.05), the t-dependent test revealed a difference between the treatment group's average systolic and diastolic blood pressure before and after. Conclusion: Puskesmas Tebing Tinggi, Empat Lawang Regency, reduces the blood pressure of hypertensive patients with Delaru Cookies

2025-09-26T00:00:00+00:00 Copyright (c) 2025 Jurnal Gizi Prima (Prime Nutrition Journal) http://jgp.poltekkes-mataram.ac.id/index.php/home/article/view/577 The Potential of Dietary Fiber and Antioxidants From Muntingia Calabura L. Fruit Flour in Low-Calorie Biscuits and Their Acceptability for The Prevention of Overweight and Obesity 2025-10-22T00:51:13+00:00 Deya Silviani silviani.deya@gmail.com Sri Anna Marliyati marliyati@apps.ipb.ac.id Lilik Kustiyah lilikku@apps.ipb.ac.id

Background: Overweight and obesity are growing global public health concerns, closely linked to oxidative stress and low dietary intake of fiber and antioxidants. Kersen fruit (Muntingia calabura L.) shows potential as a functional food ingredient due to its high dietary fiber and natural antioxidant content. This study aimed to evaluate the potential of kersen fruit flour in developing low-calorie biscuits as a preventive strategy against overweight and obesity, and to assess product acceptability. Research Methods: The study employed an experimental design. Kersen fruit flour was produced through steam blanching, vacuum drying, and the addition of gum arabic as a drying aid. In preliminary research, kersen fruit flour was used to formulate biscuits, and the selected product was determined. Formula A2B2 was chosen, substituting 17% kersen flour and 50% low-calorie sweetener. In preliminary research, kersen fruit flour was used to formulate biscuits, and the selected product was determined. Formula A2B2 was chosen, substituting 17% kersen flour and 50% low-calorie sweetener. Dietary fiber content and antioxidant levels were analyzed using puree, flour, and selected biscuits. A sensory and consumption acceptance test was conducted with 30 overweight and obese adult panelists. Research Result: Results showed that kersen flour contained the highest dietary fiber (60.82 mg/100 g), while puree had the highest antioxidant content. Total phenol, flavonoid, and anthocyanin contents declined during processing but remained substantial in the final product. The selected biscuit (A2B2) had lower fiber and energy content than comparable commercial products and was well-accepted (83% overall liking). Conclusion: These findings suggest that kersen fruit flour holds promise as a local functional food ingredient for preventing overweight and obesity. The incorporation of kersen fruit flour into biscuit products was quite acceptable.

2025-09-26T00:00:00+00:00 Copyright (c) 2025 Jurnal Gizi Prima (Prime Nutrition Journal) http://jgp.poltekkes-mataram.ac.id/index.php/home/article/view/602 The Effect of The Teach-Back Method on The Knowledge and Skills of Health Workers Regarding The Results of Plotting Anthropometric Measurements of Toddlers at The Posyandu in The Working Area 2025-10-22T00:51:13+00:00 Meidian Ihtiari meidianaihtiari@gmail.com Made Darawati madedarawati@yahoo.com Lalu Khairul Abdi khairulabdilalu@gmail.com I Gde Narda Widiada igdenardawidiada@gmail.com

Background: The knowledge and skills of posyandu volunteers in explaining the results of toddler anthropometric plotting in the Maternal and Child Health (KIA) book are fundamental competencies that volunteers must possess. However, in the working area of Batujai Public Health Center, the use of the KIA book, particularly in explaining anthropometric plotting results, remains suboptimal. The teach-back learning method effectively improves volunteer knowledge and skills, as it involves repeating learned information in their own words to ensure comprehension. Research Methods: This research used a quasi-experimental design with a pre-test post-test control group approach. Sixty volunteers were divided into two groups: the intervention group, which received the teach-back method, and the control group, which received conventional lecture-based training. Research Result: The Mann-Whitney test showed a significant difference in the improvement of knowledge (p=0.001) and skills (p=0.003) among volunteers after the teach-back intervention. Conclusion: Thus, the teach-back method effectively enhances the knowledge and skills of posyandu volunteers in explaining the results of toddler anthropometric plotting.

2025-09-26T00:00:00+00:00 Copyright (c) 2025 Jurnal Gizi Prima (Prime Nutrition Journal) http://jgp.poltekkes-mataram.ac.id/index.php/home/article/view/605 The Effect of ‘Pikebi Bar’ (Musa Paradisiaca), Soybeans (Glycine Max L.), and Yellow Sweet Potatoes (Ipomoea Batatas L.) on Blood Pressure in Hypertension Patients 2025-10-22T00:51:13+00:00 Ni Putu Ananda Febriyanti Bendesa nandafebriyanti724@gmail.com Retno Wahyu Ningsih gianaghina@gmail.com Joyeti Darni ummunailah21@gmail.com Aladhiana Cahyaningrum Aladhianacahyaningrum@gmail.com

Background: Hypertension increases the chance of significant, frequently asymptomatic consequences. Hypertension is rising in Indonesia due to age, obesity, and family history. Pharmacological and non-pharmacological treatments for hypertension include the DASH diet, which promotes fruits, vegetables, and grains. Recently, bananas, soybeans, and sweet potatoes have been shown to reduce blood pressure. Research Methods: A Non-equivalent Pretest-Posttest quasi-experimental design was used. The Lameshow formula with purposive sampling chose 32 participants. A treatment group of 16 individuals drank 45 grams of PIKEBI Bar every day for 7 days, whereas a control group of 16 received no intervention. Research Result: The intervention group showed a reduction in systolic blood pressure from an average of 162.69±12.663 mmHg to 144.56±17.413 mmHg, a difference of 18.13 mmHg. Diastolic blood pressure also decreased, from an average of 91.25±22.035 mmHg to 84.44±12.559 mmHg, a difference of 6.81 mmHg. Conclusion: Consumption of the PIKEBI Bar significantly reduced systolic blood pressure but did not affect diastolic blood pressure.

2025-09-26T00:00:00+00:00 Copyright (c) 2025 Jurnal Gizi Prima (Prime Nutrition Journal) http://jgp.poltekkes-mataram.ac.id/index.php/home/article/view/603 The Effect of Nutrition Education for Athletes Using Video Media on The Knowledge and Nutrition Intake of Pencak Silat Athletes 2025-10-22T00:51:38+00:00 Muslihatul Alawiyah muslihatul11@gmail.com I Nyoman Adiyasa inyomanadiyasa99@gmail.com Lalu Khairul Abdi khairulabdilalu@gmail.com Lalu Juntra Utama juntrautama@gmail.com

Background: Nutrition education enhances athletic performance by improving knowledge and dietary intake. According to the Ministry of Youth and Sports, approximately 60% of athletes in Indonesia, including pencak silat athletes, have not received adequate nutrition education, leading to unplanned and unbalanced dietary patterns. Research Methods: This research employed a pre-experimental design with a one-group pretest-posttest approach. A total of 43 athletes were selected using purposive sampling. The intervention involved providing nutrition education through video media. Data were analysed using the Wilcoxon signed rank test. Research Result: There was an increase in athletes' nutrition knowledge, with the average pre-test score rising from 64.51 to 90.32. The Wilcoxon test showed a significant result with a p-value of 0.000 (p < 0.05). Additionally, there was an increase in the average energy intake by 714.20 kcal, protein by 9.86 grams, fat by 45.87 grams, and carbohydrates by 85.58 grams after the nutrition education. All changes were statistically significant (p = 0.000; p < 0.05). These findings indicate that nutrition education using video media effectively improves knowledge and nutrient intake among pencak silat athletes. Conclusion: Video media can be an efficient and applicable method for nutrition improvement programmes among athletes.