Articles

• Pemberdayaan Perempuan, Pola Konsumsi Pangan, dan Status Gizi Pekerja Bordir di Tasikmalaya

  Women’s Empowerment, Food Consumption Patterns, and Nutritional Status of Embroidery Employee in Tasikmalaya

  Taesar Hawaij, Ali Khomsan

  81-87

  Abstract View : 755

  Download :970

  10.25182/jigd.2022.1.2.81-87

  pdf (Bahasa Indonesia)

• Hubungan Keadaan Sosial Ekonomi dan Konsumsi Ikan dengan Status Gizi Anak di Desa Sukajaya Lempasing, Kabupaten Pesawaran, Lampung

  The Relationship Between Socio-economic Status and Fish Consumption with Nutritional Status of Children in Sukajaya Village, Lempasing, Pesawaran District, Lampung

  Fauziah Nurulhaq, Hadi Riyadi, Muhammad Aries

  88-94

  Abstract View : 593

  Download :950

  10.25182/jigd.2022.1.2.88-94

  pdf (Bahasa Indonesia)

• Status Gizi dengan Kejadian ISPA Balita di Wilayah Kerja Puskesmas Unyur Kota Serang Sebelum dan Selama Pandemi Covid-19

  Nutritional Status and the Acute Respiratory Infection Incidence in Toddlers in the Work Area of the Unyur Health Center of Serang City Before and During the Covid-19 Pandemic

  Sanni Yasmi Nurjamillah, Cesilia Meti Dwiriani

  95-102

  Abstract View : 1023

  Download :1505

  10.25182/jigd.2022.1.2.95-102

  pdf (Bahasa Indonesia)

• Pengetahuan Gizi dan Kesehatan, Keragaman Pangan Serta Aktivitas Fisik Mahasiswa Gizi IPB Selama Masa Pandemi Covid-19

  Nutrition and Health Knowledge, Dietary Diversity and Physical Activity of Nutritional Sciences Student in IPB During Covid-19 Pandemic

  Nisa Hidayatus Syifa, Dodik Briawan, Lilik Kustiyah

  103-109

  Abstract View : 513

  Download :774

  10.25182/jigd.2022.1.2.103-109

  pdf (Bahasa Indonesia)

• Formulasi Bubur Ready To Eat Berbasis Kacang Hijau (Vigna radiata) dan Beras Hitam (Oryza sativa L.) sebagai Pangan Darurat

  Formulation of Ready To Eat Porridge Based on Mung Bean (Vigna radiata) and Black Rice (Oryza sativa L.) as Emergency Food

  Shabrina Itsnaini Oktafira, Budi Setiawan

  110-118

  Abstract View : 638

  Download :1718

  10.25182/jigd.2022.1.2.110-118

  pdf (Bahasa Indonesia)

• Kualitas Selama Penyimpanan dan Umur Simpan Makanan Formula Cair Instan Berbahan Tepung Lele dan Tepung Daun Kelo

  Changes in Quality Characteristics of Instant Formulated Liquid Diet-Based Catfish and Moringa Leaves Powder During Storage and Its Shelf-Life Prediction

  Ayu Rizkia Nisa, Clara Meliyanti Kusharto

  119-126

  Abstract View : 410

  Download :2034

  10.25182/jigd.2022.1.2.119-126

  pdf (Bahasa Indonesia)

• Substitusi Tepung Ubi Jalar Ungu (Ipomoea batatas L.) Sebagai Sumber Serat dan Antioksidan pada Flaky Crackers untuk Remaja

  Substitution of Purple Sweet Potato (Ipomoea batatas L.) Flour for Fiber and Antioxidant Source in Flaky Crackers for Adolescents

  Zahrani Fathiyah Walneg, Sri Anna Marliyat

  127-134

  Abstract View : 1960

  Download :3068

  10.25182/jigd.2022.1.2.127-134

  pdf (Bahasa Indonesia)

• Hubungan Antara Kunjungan Posyandu dengan Pengetahuan Gizi Ibu dan Status Gizi Balita di Masa Pandemi Covid-19

  The Correlation between Posyandu Visits with Mother’s Nutrition Knowledge and Nutritional Status of Children Under Five During the COVID-19 Pandemic

  Dira Warisanti, Rimbawan Rimbawan, Reisi Nurdiani

  135-141

  Abstract View : 509

  Download :1196

  10.25182/jigd.2022.1.2.135-141

  pdf (Bahasa Indonesia)

• Faktor-Faktor yang Berhubungan dengan Status Gizi Siswa Madrasah Ibtidaiyah Mamba’ul Hisan pada Masa Pandemi Covid-19

  Factors Related to the Nutritional Status of MI Mamba'ul Hisan Students During the Covid-19 Pandemic

  Fitriyani Fasikha, Rifatul Masrikhiyah, Yuniarti Dewi Rahmawati

  142-148

  Abstract View : 287

  Download :586

  10.25182/jigd.2022.1.2.142-148

  pdf (Bahasa Indonesia)

• Status Gizi dan ASI Eksklusif dengan Kejadian Stunting di Wilayah Kerja Puskesmas Puding

  Nutritional Status and Exclusive Breastfeeding with Stunting Incidence in Puding Health Center

  Faradina Aghadiati, Oril Ardianto

  149-155

  Abstract View : 612

  Download :1035

  10.25182/jigd.2022.1.2.149-155

  pdf (Bahasa Indonesia)