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

  Abstrak dilihat : 724

  Unduh :831

  10.25182/jigd.2022.1.2.81-87

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• 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

  Abstrak dilihat : 556

  Unduh :860

  10.25182/jigd.2022.1.2.88-94

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• 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

  Abstrak dilihat : 1005

  Unduh :1440

  10.25182/jigd.2022.1.2.95-102

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• 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

  Abstrak dilihat : 468

  Unduh :678

  10.25182/jigd.2022.1.2.103-109

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• 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

  Abstrak dilihat : 607

  Unduh :1509

  10.25182/jigd.2022.1.2.110-118

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• 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

  Abstrak dilihat : 393

  Unduh :1760

  10.25182/jigd.2022.1.2.119-126

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• 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 Marliyati

  127-134

  Abstrak dilihat : 1782

  Unduh :2549

  10.25182/jigd.2022.1.2.127-134

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• 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

  Abstrak dilihat : 484

  Unduh :1125

  10.25182/jigd.2022.1.2.135-141

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• 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

  Abstrak dilihat : 269

  Unduh :549

  10.25182/jigd.2022.1.2.142-148

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• 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

  Abstrak dilihat : 585

  Unduh :978

  10.25182/jigd.2022.1.2.149-155

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