Jurnal Gizi dan Pangan Soedirman最新文献

{"title":"Analisis Kandungan Formalin Pada Ikan Asin di Pasar Tradisional Sukabumi serta Hubungannya dengan Pengetahuan Penjual Tentang Formalin","authors":"Siti Hasanah","doi":"10.20884/1.jgipas.2021.5.2.4569","DOIUrl":"https://doi.org/10.20884/1.jgipas.2021.5.2.4569","url":null,"abstract":"Ikan merupakan bahan pangan yang sering dijadikan sumber protein hewani oleh manusia, ikan merupakan bahan pangan yang sangat mudah membusuk, agar tidak cepat busuk maka ikan bisa diawetkan dengan penggaraman dan penjemuran, tetapi banyak produsen bahkan penjual yang menambahkan formalin kedalam ikan asin agar lebih awet. Tujuan penelitian ini adalah menganalisis kandungan formalin pada ikan asin dan pegetahuan pedagangnya di pasar X dan Y Sukabumi serta korelasi keduanya. Analisis kandungan formalin menggunakan test kit, sedangkan analisis pengetahuan pedagang tentang formalin menggunakan data kuesioner. Selanjutnya dilakukan uji chi square dan fisher exact test untuk mengetahui hubungan antara pengetahuan pedagang tentang formalin dengan penggunaan formalin. Hasilnya didapatkan bahwa 4 dari 30 sampel ikan asin mengandung formalin. Analisis pengetahuan tentang formalin didapatkan hasil bahwa 9 penjual memiliki pengetahuan tinggi dan 6 orang memiliki pengetahuan rendah tentang formalin. Hasil analisis chi square didapatkan bahwa tidak ada hubungan antara penggunaan formalin pada ikan asin dengan pengetahuan penjual tentang formalin dengan nilai signifikasi 0,634 (P>0,05) dan nilai fisher exact test sebesar 1 (>0,05)","PeriodicalId":248660,"journal":{"name":"Jurnal Gizi dan Pangan Soedirman","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124629778","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Potensi Foodbar Bligo Sebagai Produk Pangan Darurat","authors":"Athiefah Fauziyyah","doi":"10.20884/1.jgipas.2021.5.1.3860","DOIUrl":"https://doi.org/10.20884/1.jgipas.2021.5.1.3860","url":null,"abstract":"\u0000Penelitian ini bertujuan untuk mengkarakterisasi foodbar berbahan baku buah bligo yang ditinjau dari analisis fisikokimianya sebagai alternatif pangan darurat. Analisis yang dipakai antara lain uji proksimat yang terdiri dari uji kadar air, kadar abu, kadar lemak, kadar karbohidrat dan kadar protein. Uji fisik yang dilakukan menggunakan texture analyzer yang mengukur nilai kohesivitas dan nilai kekerasan. Foodbar bligo F2 dengan proporsi tepung bligo dan tepung kedelai sebesar 70:30% merupakan perlakuan yang paling mendekati syarat ideal sebagai pangan darurat dengan kandungan nilai gizi sebesar kadar karbohidrat 43,21%, kadar lemak 16,64%, kadar protein 13.65%, kadar air 5.50%, kadar abu 20,99%, nilai kekerasan dan kohesivitas sebesar 22294,3 gf dan 0.334%.","PeriodicalId":248660,"journal":{"name":"Jurnal Gizi dan Pangan Soedirman","volume":"74 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115582920","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"HUBUNGAN ANTARA KURANG ENERGI KRONIS (KEK) DENGAN KEJADIAN ANEMIA, PENYAKIT INFEKSI, DAN DAYA KONSENTRASI PADA REMAJA PUTRI","authors":"Tri Khayatunnisa","doi":"10.20884/1.jgipas.2021.5.1.3263","DOIUrl":"https://doi.org/10.20884/1.jgipas.2021.5.1.3263","url":null,"abstract":"Chronic Energy Deficiency (CED) is one of the nutritional problems in female adolescents which is marked by the size of the Upper Arm Circumference (MUAC) <23.5 cm. CED problems will have an impact on the incidence of anemia, infectious diseases, and the concentration ability of female adolescents. This research aimed to knowing the relationship between CED with the incidence of anemia, infectious disease, and concentration power in female adolescents. The research method was observational analytic with cross sectional approach. The sampling technique is purposive sampling. The study was conducted on female adolescents at SMK Swagaya 1 Purwokerto through online on the questionnaires for anemia and infectious diseases using google form and for measuring the concentration ability used the grid concentration test which was made on website. Bivariate analysis using chi square test. As many as 56% of respondents experienced KEK, 54% of respondents had anemia, 37% had infectious disease in the past a month, and 79% had less concentration ability. The results of bivariate analysis showed that there was relationship between CED with the concentration ability (p = 0.036, OR = 0.321), there was no relationship between CED with the incidence of anemia (p = 0.759), and infectious disease (p = 0.121). There is relationship between CED with the concentration ability, and there is no relationship between CED with the incidence of anemia and infectious diseases.","PeriodicalId":248660,"journal":{"name":"Jurnal Gizi dan Pangan Soedirman","volume":"102 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129311009","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"UJI ORGANOLEPTIK, DAYA TERIMA DAN KANDUNGAN GIZI SORBET KELOPAK BUNGA ROSELLA","authors":"Tri Marta Fadhilah","doi":"10.20884/1.jgipas.2021.5.1.3849","DOIUrl":"https://doi.org/10.20884/1.jgipas.2021.5.1.3849","url":null,"abstract":"Abstract \u0000Sorbet is a frozen product that is broadly consumed as a dessert. The appearance is likely ice cream, however, it used different ingredients. This product is made from a mixture of fresh fruit and sweeteners through crushed, stirred, and frozen processes. Generally, high-quality sorbet has a soft texture, does not melt quickly, has a uniform appearance, and has attractive colors, flavorful. This study investigates the characteristics, acceptability, and nutrition content of sorbet. An experimental study with a Randomized Block Design (RBD) was used in this study with two factors, stevia (1%, 2%, 3%) and Carboxyl Methyl Cellulose (CMC) (0.5%, 1%, 1.5%). The data were analyzed using ANOVA for continuous variables followed by LSD test for these show significant differences. The study revealed that taste, color, the texture was significantly different between the group, but the aroma was not significantly different. The hedonic test results in the highest value in a sample of 586  (66.7%) with the use of 3% stevia and 1.5% CMC. The Kruskal-Wallis test showed no significant difference in anthocyanin levels, however, vitamin C levels were significant differences between groups. The conclusion is that rosella sorbets can be accepted by the public and contain anthocyanin and vitamin C. \u0000  \u0000Keywords: Organoleptic Test, Acceptability, Nutritional Content, Rosella sorbet \u0000  \u0000  \u0000ABSTRAK \u0000Sorbet merupakan produk pangan beku yang umumnya dikonsumsi sebagai dessert atau makanan penutup. Sorbet memiliki penampakan seperti es krim namun menggunakan bahan baku berbeda, karena produk ini terbuat dari campuran buah segar dan pemanis yang dihancurkan, diaduk lalu dibekukan. Kualitas sorbet yang baik pada umumnya yaitu tekstur yang lembut, tidak cepat meleleh, kenampakan seragam, serta warna menarik, citarasa dan aroma yang lezat. Penelitian ini bertujuan untuk menganalisis karakteristik, daya terima dan kandungan antosianin dan vitamin C sorbet rosella. Desain penelitian yang digunakan yaitu penelitian experimental design yang membandingkan dua kelompok dengan membandingkan penambahan stevia (1%, 2%, 3%) dan CMC (0,5%, 1%, 1,5%). Rancangan penelitian yang digunakan adalah rancangan acak kelompok (RAK). Hasil uji statistik menggunakan analisis ANOVA dan dilanjutkan dengan uji BNT didapatkan hasil adanya beda nyata pada indikator rasa, warna, tekstur sedangkan pada indikator aroma tidak ada beda nyata. Hasil uji hedonik didapatkan nilai tertinggi pada sampel 586 (66,7%) dengan penggunaan stevia 3% dan cmc 1,5%. Hasil Uji Kruskal-Wallis menunjukkan tidak terdapat perbedaan yang signifikan pada kadar antosianin dan untuk kadar vitamin C pada sorbet rosella terdapat perbedaan yang signifikan. Kesimpulannya sorbet rosella dapat diterima oleh masyarakat dan mengandung antosianin serta vitamin C. \u0000Kata Kunci: Uji Organoleptik, Daya Terima, Kandungan Gizi, Rosella sorbet","PeriodicalId":248660,"journal":{"name":"Jurnal Gizi dan Pangan Soedirman","volume":"225 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122813438","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"KONTRIBUSI PEMBERIAN MENU SIKLUS 3 HARI TERHADAP ASUPAN GIZI ATLET PENCAK SILAT DI ASRAMA","authors":"Yuni Afriani","doi":"10.20884/1.jgipas.2021.5.1.3599","DOIUrl":"https://doi.org/10.20884/1.jgipas.2021.5.1.3599","url":null,"abstract":"Abstrak \u0000  \u0000Pengaturan makanan dan asupan zat gizi yang sesuai dengan kebutuhan akan berdampak positif pada performa dan prestasi atlet agar optimal. Penyelenggaraan makanan pada atlet merupakan hal penting yang perlu diperhatikan di setiap fase yaitu fase latihan, bertanding, dan recovery.  Penelitian bertujuan untuk mengetahui kontribusi pemberian menu siklus 3 hari terhadap asupan zat gizi atlet pencak silat di Asrama. Penelitian ini merupakan penelitian quasi eksperimental dengan menggunakan rancangan pre-post. Asupan makan dilihat berdasarkan energi, karbohidrat, protein, dan lemak. Sebelum intervensi, responden mendapatkan makanan sesuai dengan menu yang diberikan di asrama. Intervensi yang diberikan adalah pemberian makanan dengan menu siklus 3 hari, yang telah disesuaikan dengan kebutuhan dan kebiasaan makan atlet. Penelitian dilakukan pada bulan Juli-Agustus 2016 di Asrama Atlet Pencak Silat Yogyakarta. Analisis data menggunakan software statistik dengan uji paired t-test. Hasil penelitian menunjukkan bahwa ada perbedaan yang signifikan asupan energi, protein dan lemak antara sebelum dan sesudah pemberian menu siklus 3 hari pada atlet pencak silat di asrama (p<0,05). Namun, tidak terdapat perbedaan yang signifikan pada asupan karbohidrat antara sebelum dan setelah intervensi (p>0,05). Pemberian menu siklus 3 hari dapat memberikan kontribusi peningkatan asupan zat gizi atlet pencak silat.  \u0000Kata kunci : penyelenggaraan makanan, asupan zat gizi, atlet, pencak silat","PeriodicalId":248660,"journal":{"name":"Jurnal Gizi dan Pangan Soedirman","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130193400","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PENGEMBANGAN PRODUK DAN UJI SENSORI “SERBAT HERBAL” SEBAGAI MINUMAN PENINGKAT DAYA TAHAN TUBUH","authors":"Y. Lestari","doi":"10.20884/1.jgipas.2021.5.1.3600","DOIUrl":"https://doi.org/10.20884/1.jgipas.2021.5.1.3600","url":null,"abstract":"ABSTRAK  \u0000Penelitian ini bertujuan untuk mengembangkan “serbat herbal” sebagai minuman tradisional peningkat daya tahan tubuh dan mengkaji karakteristik sensorinya. Uji sensori menggunakan uji mutu hedonik oleh 80 orang panelis konsumen terhadap mutu aroma, rasa, tekstur, dan warna. Formulasi produk yang diuji sensori yaitu P1 (serbat herbal saja); P2 (serbat herbal ditambah Chia seed); dan P3 (serbat herbal ditambah Chia seed dan daging kelapa muda). Panelis berasal dari mitra ojek online (52.5% Gojek; 37.5% Grab; dan 7.5% keduanya) dan konvensional (2.5%). Hasil uji sensori menunjukkan bahwa panelis menyukai rasa (3.9 + 1.12; 4.3 + 0.82; dan 4.4 + 0.89), aroma (4.5 + 0.83; 4.4 + 0.74; dan 4.5 + 0.64), tekstur (3.90 + 1.12; 4.4 + 0.77; dan 4.6 + 0.71), dan warna (4.6 + 0.71; 4.10 + 1,11; dan 4.3 + 0.83) seluruh formulasi produk. Uji beda dengan Kruskal Wallis menunjukkan bahwa terdapat perbedaan rasa, tekstur, dan warna yang signifikan dari ketiga formulasi “serbat herbal” (p=0.010; 0.0001; dan 0.027). Uji lanjut menunjukkan bahwa rasa dan tekstur P1 dan P3 menunjukkan perbedaan signifikan (p=0.020; 0.005; 0.005; dan 0.0001) Dapat disimpulkan bahwa mutu aroma, rasa, tekstur, dan warna seluruh formulasi “serbat herbal” disukai oleh panelis konsumen.  \u0000Kata Kunci: minuman tradisional, mutu sensori, serbat herbal.","PeriodicalId":248660,"journal":{"name":"Jurnal Gizi dan Pangan Soedirman","volume":"90 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125973230","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Asi Eksklusif, Susu Formula PERBEDAAN ASUPAN ENERGI, ZAT GIZI MAKRO DAN STATUS GIZI BADUTA YANG MENGONSUMSI SUSU FORMULA DAN ASI EKSKLUSIF DI KELURAHAN CIMUNING","authors":"Rhanum Darmayanti","doi":"10.20884/1.jgipas.2021.5.1.4040","DOIUrl":"https://doi.org/10.20884/1.jgipas.2021.5.1.4040","url":null,"abstract":"Tujuan penelitian ini untuk mengetahui perbedaan Asupan Energi, zat gizi makro dan status gizi pada baduta (6-24 bulan) yang mengonsumsi susu formula dan ASI eksklusif di kelurahan Cimuning Kota Bekasi. Jenis penelitian menggunakan jenis penelitian yaitu observasional dengan pendekatan cross sectional dimana observasi untuk variabel independent dan dependent yang diteliti dalam waktu bersamaan. Populasi berjumlah 1027 orang dengan sampel 80 orang. Pengambilan sampel menggunakan metode sistematic random sampling. Instrument yang digunakan adalah timbangan berat badan dan tinggi badan, lembar formulir food recall. Analisis data menggunakan uji statistic Uji T-test Independen pada Variabel asupan Energi, Lemak dan Karbohidrat karena berdistribusi normal. Untuk data yang tidak terdistribusi normal yaitu Asupan Protein dan Status Gizi menggunakan uji non-parametrik Mann-Whitney dengan p = 0,05. Dan didapatkan hasil bahwa  ada perbedaan Asupan Energi, Karbohidrat, Lemak pada Baduta yang konsumsi Susu Formula dan ASI eksklusif. Tidak ada perbedaan Asupan Protein dan Status Gizi Baduta yang konsumsi Susu Formula dan ASI eksklusif. Melalui penelitian ini diharapkan ibu baduta lebih memilih untuk memberikan ASI eksklusif kepada baduta nya dibandingkan dengan Susu Formula.","PeriodicalId":248660,"journal":{"name":"Jurnal Gizi dan Pangan Soedirman","volume":"71 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114082013","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Penambahan Puree Bit ( Beta vulgari L.) Terhadap Kandungan Gizi Makro dan Kadar Serat Sosis Ikan Kembugn (Rastrelliger kanagurt L.)","authors":"Ni Kadek Artiningsih","doi":"10.20884/1.jgipas.2021.5.1.3625","DOIUrl":"https://doi.org/10.20884/1.jgipas.2021.5.1.3625","url":null,"abstract":"The addition of beet puree can be used as a mixture to improve the quality of mackerel fish sausage (Rastrelliger kanagurt L.). Sausage with the addition of beet puree can be a healthy snack for school-age children with adequate macro nutrition and fiber content in mackerel sausage. In this study used a completely randomized design (CRD) including the formulation factor of mackerel and puree beet which consisted of 4 types of treatment repeated 3 times. The results of the analysis were statistically tested using ANOVA 5% and further tested using the Duncan test. The results showed that the use of puree beetroot had a water 71.20-76.66%, ash 1.72-1.81%, fat 9.36-9.61%, protein 9.27-15.80. % and fiber 1.28-1.91%. The contribution of serving 50 grams of sausage in all treatments can contribute to protein intake as much as 8.42-18.85% and fiber intake contributes 2.32-4.20% of the nutritional adequacy rate for school age children 7-12 years. Sausage with the addition of beet puree can be a healthy snack for school-age children with adequate macro nutrition and fiber content.","PeriodicalId":248660,"journal":{"name":"Jurnal Gizi dan Pangan Soedirman","volume":"57 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132553957","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"INDEKS MASSA TUBUH, LINGKAR PINGGANG, DAN RASIO LINGKAR PINGGANG TINGGI BADAN SEBAGAI PREDIKSI HIPERTENSI PADA PEGAWAI","authors":"Triyanti Triyanti","doi":"10.20884/1.jgipas.2021.5.1.3604","DOIUrl":"https://doi.org/10.20884/1.jgipas.2021.5.1.3604","url":null,"abstract":"Pengukuran tekanan darah yang akurat dilakukan dengan menggunakan sebuah alat yaitu mercury sphygmomanometer. Namun, terdapat keterbatasan seperti dilakukan oleh tenaga terlatih, cenderung mahal, dan berpotensi menimbulkan kontaminasi logam berat akibat kebocoran air raksa. Penelitian ini bertujuan untuk mengetahui hubungan pengukuran antropometri berupa IMT, lingkar pinggang, dan RLPT terhadap tekanan darah. Disain studi adalah cross sectional  dengan sampel 89 laki-laki dan 77 perempuan yang diambil dengan teknik systematic random sampling. Hasil penelitian menunjukkan bahwa RLPT pada laki-laki dan perempuan merupakan pengukuran alternatif terbaik untuk mendeteksi hipertensi pada usia dewasa","PeriodicalId":248660,"journal":{"name":"Jurnal Gizi dan Pangan Soedirman","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126337070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect Education of DASH DIET on Dietary Intake Adherence and Blood Pressure of Hypertension Outpatients in Rumkital Marinir Cilandak","authors":"Rita Uliatiningsih, Adhila Fayasari","doi":"10.20884/1.jgps.2019.3.2.1924","DOIUrl":"https://doi.org/10.20884/1.jgps.2019.3.2.1924","url":null,"abstract":"Background: Diet DASH (Dietary Approaches To Stop Hypertension)  is one of the methods to lowering  high blood pressure. Dietary compliance is one of the important things that hypertensive patients need to care of. The hypertensive patients should obey DASH diet in order to avoid further complication. This study aims to discover the effect of DASH diet education on diet adherence and blood preesure re in hypertensive patients in Cilandak Marine Hospital, Jakarta.Method: This study used quasi experimental design with pretest-posttest one group design approaches. There were 75 respondents in this study which were obtained using purposive sampling type. The data were obtained from Cilandak Marine Hospital, Jakarta. The statistical analysis used paired sample t test. Result: The result of the study showed that dietary compliance of DASH diet with blood pressure in hypertensive patients in Cilandak Marine Hospital, Jakarta were categorized 3 parts as non compliants when the score is 31-45 for as many as 32 respondents (42,7%), fair compliants when the score is 46-60 for as many as 39 respondent (52,0%)  and 4 respondents (5,3%) are categorized in compliant score 61-75. The analysis of the systole and diastole of the blood pressure before and after the intervention in hypertensive patients showed a significant related correlation (p=0,000) .Conclusion: There is a significant correlation between the dietary compliance of DASH diet with blood pressure in hypertensive patients in Cilandak Marine Hospital, Jakarta.","PeriodicalId":248660,"journal":{"name":"Jurnal Gizi dan Pangan Soedirman","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131197778","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}