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All Journal Nutrition Science and Health Research DELIMA: Jurnal Kajian Kebidanan
Wahdaniyah
Universitas Sulawesi Barat
Dentistry Health Professions Medicine & Pharmacology Nursing Public Health

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Hubungan Pengetahuan dengan Tingkat Kepatuhan Membaca Label Pangan Makanan Kemasan pada Mahasiswa Prodi Gizi Universitas Sulawesi Barat Umi Kalsum Yusuf; Wahdaniyah; Ummu Kalsum
Nutrition Science and Health Research Vol. 2 No. 2 (2024): Nutrition Science and Health Research
Publisher : Universitas Sulawesi Barat

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The act of reading food labels is one of the pillars of the Balanced Nutrition Message (BNM) which can support a healthy lifestyle by helping consumers choose the food they consume to casure if is safe for their health. This research aims to determine the relationship between knowledge and the level of compliance with reading food labels for packaged foods among students of the Nutrition Study Program at the University of West Sulawesi. This research uses an observational type of research using a cross sectional design with a population of 380 nutrition study program students. The sample used was 87 nutrition study program students taken using the Probability Sampling technique. Data collection used a questionnaire by using google from and statistical data analysis used the chi-square test. The results of statistical tests show that respondents' knowledge of food labels in the good category (4.6%), in the sufficient category (69.0%) and in the poor category (26.4%). Meanwhile, for the level of compliance, respondents who had the highest level of compliance were in the medium category (85.1%), in the high category (11.5%), and in the low category (3.4%). The data in this study shows that the respondents' knowledge regarding food labels is in the sufficient category and the level of compliance in reading food labels is in the medium category. The conclusion of this study shows that the ρ value ≤ α (0.05), which means there is a relationship between Knowledge and the Level of Compliance with Reading Food Labels for Packaged Foods among Nutrition Study Program Students at West Sulawesi University. Nutrition students are expected to be able to educate the public about the importance of reading food labels on packaged foods before buying certain products, because they can have negative impacts.
Pengaruh Edukasi Gizi Dengan Video Learning Multimedia terhadap Peningkatan Pengetahuan dan Sikap Healthy Food Choice pada Remaja Putri untuk mencegah Overweight di SMAN 1 Malunda Nuramilah; Nurpatwa Wilda Ningsi; Wahdaniyah; Bazrul Makatita
Nutrition Science and Health Research Vol. 2 No. 2 (2024): Nutrition Science and Health Research
Publisher : Universitas Sulawesi Barat

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This research was motivated by the unhealthy food choices of young women due to a lack of knowledge about healthy food choices and the increasing rate of overweight due to food choices. This research aims to determine the effect of nutrition education on increasing knowledge and attitudes towards healthy food choices in young women to prevent overweight with multimedia video learning. The method used is a quantitative design using pre-experimental design with a one group pretest-posttest approach and probability stratified random sampling technique. The research population was 263 female students and the research sample was 96 female students. Knowledge and attitude data were collected using a questionnaire, and analyzed using the Wilcoxon test and paired t-test. The research results showed that there was an increase in the average value of knowledge from 30.10 to 82.60. Meanwhile, the average attitude value was originally 61.43 to 80.48. Based on the analysis test carried out, there is a significant value for knowledge and attitudes, namely 0.000, which means <0.05, it can be concluded that there is a significant influence of providing nutrition education using multimedia video learning on increasing the knowledge and attitudes of young women about healthy food choices to prevent overweight.
Inovasi Pangan Lokal: Putu Bue Substitusi Kacang Merah sebagai Strategi Gizi Mencegah Kekurangan Energi Kronik (KEK) pada Ibu Hamil Indonesia Wahdaniyah; Fauziah; Arfan Nur; Nur Madinah Ismail; Dian Arsita
DELIMA: Jurnal Kajian Kebidanan Vol. 4 No. 1 (2026): DELIMA: Jurnal Kajian Kebidanan
Publisher : Sekolah Tinggi Ilmu Kesehatan Bina Bangsa (BBM) Majene

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Kekurangan Energi Kronik (KEK) pada ibu hamil merupakan masalah gizi yang persisten dan berkaitan dengan dampak buruk terhadap kesehatan ibu dan janin, termasuk meningkatnya risiko berat badan lahir rendah (BBLR) dan stunting. Asupan energi, protein, dan mineral esensial yang tidak mencukupi merupakan faktor utama penyebab kondisi tersebut, sehingga diperlukan inovasi pangan berbasis lokal yang padat gizi, mudah dikonsumsi, serta memiliki daya simpan yang baik. Putu Bue, sebagai produk tradisional yang berbahan dasar kacang hijau dan kacang merah, memiliki potensi sebagai pangan fungsional bagi ibu hamil dengan KEK karena kacang merah kaya akan protein, serat pangan, zat besi, dan antioksidan yang berperan dalam mendukung kebutuhan gizi selama kehamilan. Penelitian ini bertujuan untuk mengembangkan formula inovasi Putu Bue berbasis kacang merah, menganalisis kandungan gizinya, serta mengevaluasi daya terima konsumen guna menentukan formula terbaik dalam mendukung pemenuhan kebutuhan gizi ibu hamil dengan KEK. Penelitian menggunakan desain eksperimental yang meliputi pengembangan beberapa formula dengan tingkat substitusi kacang merah yang berbeda, uji organoleptik terhadap atribut warna, aroma, rasa, tekstur, mouthfeel, aftertaste, dan daya terima keseluruhan, analisis kandungan gizi melalui uji laboratorium, serta penentuan formula terbaik menggunakan Metode Perbandingan Eksponensial (MPE). Analisis kandungan gizi dilakukan secara duplo di Laboratorium PT Saraswanti Indo Genetech (SIG) Surabaya. Analisis statistik dilakukan menggunakan IBM SPSS Statistics dengan uji Kruskal–Wallis dan uji lanjut (post-hoc) Dunn-Bonferroni pada α=0,05. Hasil penelitian menunjukkan bahwa formula kontrol (F0) memperoleh skor organoleptik tertinggi; namun formula F1 dan F2 juga dapat diterima dengan baik dan tidak menunjukkan perbedaan yang signifikan (p>0,05). Substitusi kacang merah terbukti meningkatkan kandungan zat besi dan kalsium, dengan formula F2 menunjukkan profil gizi yang paling seimbang, yaitu energi sebesar 365,71 kkal/100 g, protein 12,05 g, zat besi 3,90 mg, dan kalsium 33,40 g. Dengan demikian, formula F2 ditetapkan sebagai formula optimal karena memiliki daya terima yang baik serta nilai gizi yang lebih tinggi, sehingga berpotensi sebagai pangan fungsional dalam mendukung pencegahan KEK dan anemia pada ibu hamil karena mengandung zat besi dan kalsium yang relatif tinggi.
Co-Authors Arfan Nur Bazrul Makatita Dian Arsita Fauziah Fauziah Nur Madinah Ismail Nuramilah Nurpatwa Wilda Ningsi Umi Kalsum Yusuf Ummu Kalsum