Jurnal Ilmu Gizi dan Dietetik

Budaya Pantangan dan Pola Asuh Makan dengan Keragaman Pangan dan Status Gizi Balita di Suku Dayak

Tri Setia Candra Kartika, Ikeu Tanziha — Mon, 30 Sep 2024 21:40:30 +0700

The growth and development of toddlers are greatly influenced by the quality of nutrition provided. An indicator that can be used to assess child growth and development is nutritional status. This study aims to analyze the relationship between food taboos and feeding parenting practices with dietary diversity and nutritional status of toddlers in the Dayak tribe of East Kalimantan Province. The research design used is a cross-sectional study. The study was conducted in December 2023 on 100 Dayak toddlers. The study has passed ethical review with the number 1098/IT3.KEPMSM-IPB/SK/2023. Data collection was carried out using three methods: interviews, questionnaires, and direct anthropometric measurements. The study showed that most subjects did not practice food taboos (80%). Nearly all subjects had appropriate feeding parenting practices (97%). Most subjects had a moderate level of dietary diversity (50%). The nutritional status of most subjects was normal, but there were still toddlers with underweight (18%), stunting (24%), and wasting (17%) statuses. Correlation tests showed a significant relationship between feeding parenting practices and dietary diversity (p=0.006). Additionally, a significant relationship was found between dietary diversity and the nutritional status of toddlers based on height-for-age (p=0.020). However, no significant relationship was found between food taboos and feeding parenting practices with dietary diversity and other nutritional status indicators were not mentioned.

Hubungan Tingkat Stres, Emotional Eating, dan Pengetahuan Gizi dengan Konsumsi Makanan Cepat Saji Mahasiswa IPB

Larissa Kamilah, Hadi Riyadi — Mon, 30 Sep 2024 21:42:48 +0700

Fast food is food that contains high levels of calories, fat, salt, and sugar, but is low in protein and micronutrients. The increasing academic workload can make fast food, which is convenient, an attractive choice for students. This study aimed to analyze the correlation between stress levels, emotional eating, and nutritional knowledge with fast food consumption among nutrition and non-nutrition students at IPB. This cross-sectional study involved 30 nutrition students and 30 non-nutrition students. Data on subject characteristics, stress levels, emotional eating, nutritional knowledge, and frequency of fastfood consumption were obtained through questionnaires and interviews. Most subjects were at a moderate stress level, with 73.3% of nutrition students and 70.0% of non-nutrition students falling into this category. The majority of nutrition students were categorized as emotional eaters (66.7%), while most non-nutrition students were categorized as non-emotional eaters (56.7%). Most subjects had good nutritional knowledge, with 56.7% of nutrition students and 50.0% of non-nutrition students in this category. Nutrition students had a higher frequency of fastfood consumption (37.00±18.45) compared to non-nutrition students (34.60±17.92). There were significant differences between nutrition and non-nutrition students in terms of stress levels and nutritional knowledge. Correlation test results showed no significant correlation between stress levels and emotional eating, or between stress levels and nutritional knowledge with the frequency of fastfood consumption (p>0.05). However, a significant positive correlation was found between emotional eating and the frequency of fastfood consumption (p<0.05).

Pengembangan Biskuit dengan Penambahan Biji Rami Sebagai Finger Food Bagi Baduta dengan Defisiensi Omega-3

Alexandra Regna Rosari Angger Maherarti, Ikeu Ekayanti — Mon, 30 Sep 2024 21:45:02 +0700

This study aims to develop a biscuit product with the addition of flax seeds as finger food for toddlers with Omega-3 deficiency. The study adopts an experimental design with a completely randomized approach, consisting of three formulas with varying ratios of shortening to ground flax seeds: F0 (100%:0%), F1 (93%:7%), and F2 (87%:13%). Organoleptic testing, proximate analysis, and fatty acid profile analysis were conducted to determine the optimal formula, resulting in F1 being selected. The selected biscuit formula contains 3.7% moisture, 1.36% ash, 31.17% fat, 5.13% protein, 59.14% carbohydrates, 0.64 g/100 g omega-3, and 23.64 g/100 g omega-6. One serving size, equivalent to 2 pieces (37.6 g), contributes 15% (203 kcal) of the Recommended Dietary Allowance for Energy for children aged 1-3 years.

Pengembangan Biskuit Substitusi Tepung Kulit Singkong dan Labu Kuning sebagai Camilan Tinggi Serat Penderita Diabetes Melitus

Aldi Ananda Saputra, Risti Kurnia Dewi, Deni Elnovriza — Mon, 30 Sep 2024 21:47:07 +0700

Diabetes mellitus is one of the diseases that causes complications and even death. It is estimated that the number of people with diabetes mellitus will increase every year. Efforts to prevent diabetes mellitus include consuming foods with high fibre and high beta-carotene. This can maintain blood sugar levels in people with diabetes mellitus. This study was conducted to obtain the best formula for biscuits made from cassava peel flour and pumpkin flour to maintain blood sugar levels in people with diabetes mellitus. The experimental research design used a Completely Randomized Design (CRD). The product was made with four levels of treatment consisting of F0 (standard formula), F1 (25% cassava peel flour), F2 (30% cassava peel flour), and F3 (35% cassava peel flour). The variables in this study were organoleptic tests and nutritional content. The organoleptic test involved 30 semi-trained panelists. Data analysis used the Kruskal Wallis and ANOVA tests followed by the Mann Whitney Test as a post-hoc test on data that showed significant differences. Based on the results of the organoleptic test, the formula most preferred by the panelists was F1 with the characteristics of a slightly bright colour, slightly fragrant aroma, slightly savoury taste and slightly crunchy texture. Based on the nutritional content test, the formula in F1 met the expected claims, namely the product has the potential to be a high-fibre and high-beta-carotene food with protein of 5.32%, fat 35.31%, carbohydrates 42.76%, fibre 4.26%, and beta-carotene 6303.47 mcg/100g. Therefore, the formula in F1 is the best formula that has high fibre and beta-carotene that can maintain blood sugar levels for people with diabetes mellitus.

Kontribusi Konsumsi Minyak Goreng Sawit Kemasan terhadap Asupan Vitamin A

Mon, 30 Sep 2024 21:49:23 +0700

Vitamin A deficiency can cause serious health problems ranging from visual impairment to blindness, as well as growth and immune system disorders. In addition to high-dose Vitamin A supplementation, efforts to fortify vitamin A in palm cooking oil have been initiated by the government as a mandatory fortification program since implementing the 2012 Indonesian National Standard (SNI) for Palm Cooking Oil for packaged palm oil. This study aims to determine the contribution of fortified packaged cooking oil consumption to the vitamin A intake adequacy of the Indonesian population. The results of calculations using the Estimated Average Requirement (EAR) from the 2014 Individual Food Consumption Survey (SKMI) data showed that the proportion of vitamin A inadequacy in the Indonesian population was 59%, with the most significant proportion occurring in the group of pregnant women which almost reached 70%. The results of the data analysis showed that the average consumption of packaged palm cooking oil was only 14.99%. The remaining 85% was consumption of bulk palm cooking oil, which was generally consumed by low-income people who were very likely to be deficient in vitamin A due to the low quality of their diet. Oil fortification to overcome vitamin A deficiency without including bulk oil is less effective because it does not target the most vulnerable low-income groups. Therefore, regulations to require fortification of all palm cooking oil through mandatory packaging of palm cooking oil and following the Indonesian National Standard (SNI) provisions are very necessary.

Cream Soup Instan Substitusi Tepung Cangkang Udang dalam Upaya Meningkatkan Kadar Kalsium sebagai Selingan MP-ASI

Shinta Bella, Yosva Wiranda, Fitri Aidina Ilhamy, Firdaus Firdaus — Mon, 30 Sep 2024 21:51:29 +0700

Stunting is a condition of chronic malnutrition caused by inadequate nutritional intake over a long period of time due to the provision of food that does not meet nutritional needs. One way that can be done to prevent stunting is through food fortification. Food fortification that can be carried out includes the use of shrimp raw materials by using their shells. Shrimp shells are known to contain high levels of calcium which is good for the growth and development of children. The research aims to determine the sensory quality characteristics and nutritional content of instant cream soup products with the addition of shrimp shell flour. The experimental study used a Completely Randomized Design (CRD). The design consisted of 4 treatments with the ratios F0 (100% wheat flour:0% shrimp shell flour), F1 (75% wheat flour:25% shrimp shell flour), F2 (50% wheat flour:50% shrimp shell flour), F3 (25% wheat flour:75% shrimp shell flour). Statistical tests were used to analyze the data, including the Kolmogorov-Smirnov test to assess the normality of the data and the Kruskal Wallis test to compare the treatments. The best formulation selected was F3 which has hedonic qualities, namely a slightly yellow color, a pleasant and not fragrant aroma, a slightly thick texture, and a slightly savory taste. The nutritional content of F3 instant cream soup includes water content 7.26%, ash 8.64%, protein 15.35%, fat 24.43%, carbohydrates 44.32% and calcium 54.39%.

Hubungan Mindful Eating dan Tingkat Stres dengan Status Gizi pada Siswa SMA Global Persada Mandiri School

Triayu Maharani, Ali Khomsan — Mon, 30 Sep 2024 21:53:32 +0700

Emotional eating is a coping strategy for stress management that can lead to excessive food intake, while mindful eating is a preventive measure. This study aims to analyze the correlation between mindful eating and stress levels with the nutritional status of Global Persada Mandiri (GPM) High School students. This research design used a cross-sectional design involving 113 GPM high school students. Subject characteristics, mindful eating, and stress levels were obtained through questionnaires and interviews. Anthropometry data were obtained by direct measurement. Most of the research subjects had low mindful eating practices (90.27%) and moderate stress level (83.19%). The nutritional status of research subjects was dominated by good nutrition (61.06%). The results of the Spearman Rank correlation test showed no significant correlation between the MEQ total score and MEQ domains, awareness, distraction, disinhibition, and external cues with nutritional status (p>0.05). There is a significant negative correlation between the MEQ domain, emotional response, and nutritional status (p<0.05). No significant correlation was found between stress levels and nutritional status (p>0.05). However, the correlation test results for energy intake and nutritional status showed a significant positive correlation (p<0.05).

Hubungan Kebiasaan Konsumsi Junk Food dan Faktor Lainnya dengan Kejadian Gizi Lebih pada Remaja di SMK Negeri 39 Jakarta

Patra Nugraha, Wilda Yunieswati — Mon, 30 Sep 2024 21:55:28 +0700

Adolescents are a vulnerable group to experience nutritional problems. One of the nutritional problems in adolescents is overweight and obesity, which is caused by excessive fat accumulation in the body, which is characterized by being overweight. The aim of this research is to determine the relationship between junk food consumption habits, exercise habits, and knowledge of balanced nutrition with the incidence of overnutrition among teenagers at SMK Negeri 39 Jakarta. This research uses quantitative methods with a cross sectional approach. The total sample was 55 respondents. The results of the research show that teenagers at SMK Negeri 39 Jakarta have a BMI/U in the range of more than 55.7%. Those who experienced overnutrition in the junk food consumption variable with the frequent category >3x/week were 57.1% (p-value=0.000). Furthermore, the exercise habit variable in the <3x/week category was 61.8% (p-value=0.000). The last variable is nutritional knowledge with a poor category (<80) as much as 52.9% (p-value=0.000). From the results of this study, it was concluded that nutritional status had a significant relationship with the variables of junk food consumption, exercise habits and nutritional knowledge.

Hubungan Asupan Protein, Asupan Kalsium dan Riwayat Penyakit Tuberkulosis dengan Kejadian Stunting pada Balita Usia 24-59 Bulan di Desa Pulau Bayur Kuantan Singingi

Nidaus Sa’adah, Nur Afrinis, Lira Mufti Azzahri Isnaeni — Mon, 30 Sep 2024 21:57:17 +0700

One factor that influences the incidence of stunting in children aged 24-59 months is food intake, because good quality food is the main part of the growth of children under five, which certainly contains complete sources of macronutrients and micronutrients, affecting child growth. The purpose of this study was to analyze the relations of protein, calcium intake and history of Tuberculosis with the incidence of stunting in children aged 24-59 months in Pulau Bayur Village, Cerenti Health Center working area, Kuantan Singingi District. This research is a quantitative analytical study that used a cross-sectional research design. This research was conducted in Pulau Bayur village in 2-12 March 2023 with a total subject of 50 mothers of children aged 24-59 months selected using total sampling technique. Nutritional intake data were obtained through 2x24-hour food recall interviews, Tuberculosis history data were obtained through interviews, and nutritional status data were obtained through height and weight measurements. The analysis used was univariate and bivariate with Chi Square test and Fisher's Exact Test. The univariate analysis results showed that 17 children (34%) were stunted, 15 children (30%) had low protein intake, 42 children (84%) had low calcium intake, and 5 children (10%) had a history of Tuberculosis disease. Bivariate analysis results showed the protein intake (p=0.000), calcium intake (p=0.039) and history of Tuberculosis disease (p=0.003) had association with the incidence of stunting. Parents are advised to provide foods high in calcium and high in protein and maintain the children’s health so that they have normal nutritional status.

Pendidikan Pola Hidup Sehat dalam Upaya Meningkatkan Kualitas Hidup Lansia Hipertensi

Mon, 30 Sep 2024 21:59:22 +0700

The aging process is a life cycle characterized by stages of decline in various organ functions in the body which are characterized by the vulnerability of the body to various disease attacks. One of the diseases that is often experienced by the elderly is hypertension. The purpose of this study is to determine the effect of nutrition education on hypertension on the knowledge, attitudes, and behavior of pre-elderly and elderly people. The method used is a quantitative descriptive method with instruments, namely pre-test and post-test questionnaires. Participants in this activity were 26 pre-elderly and elderly in the Gymnastics Mothers Community in the Girimande Complex RT 08 RW 04 Kec. Mandalajati Kel. Karang Pamulang, Cikadut, Bandung. Data analysis using IBM SPSS Statistics 21 with the wilcoxon test. The results of the Wilcoxon test for the pre-test and post-test scores on knowledge and attitudes of pre-elderly and elderly individuals regarding hypertension showed an increase of 96.2% and 69.2%, respectively. However, the pre-test and post-test scores for the behavior of pre-elderly and elderly individuals regarding hypertension showed no increase or decrease. It can be concluded that the results of community service show that knowledge about hypertension in pre-elderly and elderly people is generally quite good. However, there were differences in the attitude aspect, where the majority of respondents had a poor attitude before receiving nutrition education. This indicates that good knowledge is not necessarily followed by a positive attitude regarding hypertension.