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A Cross-Sectional Study on the Risk Factors of Overnutrition Status among Junior High School Students Ayuningtyas, Dyah; Arini, Firlia Ayu; Fauziyah, A'immatul; Nasrulloh, Nanang
Jurnal Ilmiah Kesehatan Masyarakat : Media Komunikasi Komunitas Kesehatan Masyarakat Vol 17 No 1 (2025): JIKM Vol. 17, Issue 1, February 2025
Publisher : Public Health Undergraduate Program, Faculty of Health Science, Universitas Pembangunan Nasional Veteran Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52022/jikm.v17i1.523

Abstract Background: Overweight status in adolescents is known to have a high prevalence and continues to grow every year. This trend increased by 5.2% among adolescents aged 13-15 in Indonesia, and the Bekasi Regency has the fourth highest prevalence in West Java Province. Over time, changes in the quality and quantity of diet and lifestyle can be a factor in the occurrence of overweight status in adolescents. This study aims to determine the relationship between ultra-processed food consumption habits, physical activity, and sleep duration with overweight status in adolescents at Junior High School 1 South Tambun. Method: This study used an analytic observational method with a cross-sectional design. The study population comprised 160 students in grades 7 and 8 at State Junior High School 1 South Tambun, and a sample of 113 respondents using a stratified random sampling technique. Research data were obtained directly through anthropometric measurements and filling out questionnaires. Data were analysed using univariate and bivariate analysis with the Chi-Square statistical test. Result: The percentage of overnutrition status in adolescents was 28.3%. Based on data analysis through the Chi Square test, the relationship between ultra-processed food consumption habits and overweight status (p=0.270), physical activity and overweight status (p=0.306), and sleep duration with overweight status (p=0.771). Conclusion: Consumption habits of ultra-processed foods, physical activity, and sleep duration are not associated with overweight among Junior High School 1 South Tambun adolescents. The high percentage of overnutrition status in this study suggests that adolescents should adopt a healthy diet and lifestyle to prevent an increase in the prevalence of overnutrition status.

Pengaruh Kombinasi Biji Labu Kuning dan Jamur Merang dengan Pengikat Umbi Gembili Terhadap Kadar Proksimat dan Profil Asam Amino Daging Analog: The Effect of Combining Pumpkin Seeds and Straw Mushroom with Lesser Yam as a Binder on the Proximate and Amino Acid Profile of a Meat Analog Mumtaz, Shabrina Olivia; Nasrullah, Nanang; Fauziyah, A'immatul
Amerta Nutrition Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i2.2025.248-257

Background: Dyslipidemia is a significant risk factor for cardiovascular disease. The high prevalence of dyslipidemia is caused by the habitual consumption of foods contain saturated fats, such as beef. Therefore, meat analog made from plant-based ingredients is a potential alternative due to its high protein content and low fat content, especially regarding saturated fats. Objectives: To determine the effect of pumpkin seeds and straw mushroom combination with lesser yam as a binder on proximate and amino acid profile of meat analog. Methods: This study used a completely randomized design with three formulations based on the proportions of pumpkin seed flour and straw mushroom flour, such as F1 (75%:25%), F2 (50%:50%), and F3 (25%:75%). Each formulation is added with 25 g lesser yam puree. Proximate analysis was conducted to determine moisture, ash, protein, fat, and carbohydrate, with analysis of amino acid profile of meat analog. Statistical analysis of the data was conducted using ANOVA and Duncan’s Multiple Range (DMRT) test. Results: The three formulations of meat analogue had moisture 42.19-42.29%, ash 2.81-4.34%, protein 15.50-16.90%, fat 3.86-14.08%, carbohydrate 24.01-33.98%, and total amino acids 11.97-14.60%. The results showed that the three formulations of pumpkin seed flour and straw mushroom flour significantly affected ash content (p-value=0.020), fat content (p-value<0.001), carbohydrate content (p-value=0.004), as well as the amino acids threonine (p-value=0.019) and lysine (p-value=0.036). Conclusions: The combination of pumpkin seed flour, straw mushroom flour, and lesser yam as a binder had a significant effect on the proximate and amino acid profile of the meat analog.

FAKTOR-FAKTOR YANG MEMPENGARUHI STATUS GIZI PADA WIRASWASTA USIA DEWASA DI KABUPATEN BOGOR: Faktor-Faktor yang Mempengaruhi Status Gizi Pedagang Makanan Usia Dewasa di Kabupaten Bogor Nazila, Maulida Rochmatun; Sofianita, Nur Intania; Octaria, Yessi Crosita; Fauziyah, A'immatul
Amerta Nutrition Vol. 7 No. 2SP (2023): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 3rd Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v7i2SP.2023.171-177

Background: Overnutrition is becoming more common in Indonesia, with 13.5% of adults overweight and 28.7% obese. A lack of physical activity, excessive food consumption, and high consumption of risky foods such as sugar, salt, and fat are risk factors for nutritional status. Objectives: To determine the factors that influence the nutritional status of adult food traders in Bogor Regency. Methods: Researchers used a cross-sectional design in this study involving 99 food trader respondents aged 26-45 years using a convenience sampling method. Data collection started from January to May 2023. Nutritional status was measured using the Body Mass Index and then classified based on PGN 2014. Meanwhile, data on sugar, salt, and fat intake was collected using SQ-FFQ (Semi Quantitative Food Frequency Questionnaire) and PAL (Physical Activity Level) to determine the respondent's level of physical activity. Data analysis was using Fisher's test and logistic regression. Results: Based on Fisher's test analysis, there was a significant relationship between salt intake (p=0.041), physical activity (p=0.002), and food traders classification (p=0.000) with nutritional status. Meanwhile, no significant relationship was found between sugar and fat intake with nutritional status. The results of the logistic regression test showed that the most influential factor of nutritional status was excessive salt intake. Respondents with excessive salt intake had a 6.03 (95% CI=1.07-33.76) times higher risk of experiencing nutritional problems. Conclusions: There was a relationship between salt intake, physical activity, and food traders' classification with nutritional status. Meanwhile, there was no relationship between sugar and fat intake with nutritional status. The factor that most influenced the nutritional status of adult food traders in Bogor Regency was salt intake.

Substitusi tepung kacang merah meningkatkan kandungan gizi, serat pangan, dan kapasitas antioksidan beras analog sorgum Fauziyah, A'immatul; Marliyati, Sri Anna; Kustiyah, Lilik
Jurnal Gizi dan Pangan Vol. 12 No. 2 (2017)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

The objectives of this research were to determine the formula of sorgum artificial rice (SAR), analyze nutrient and fiber content, and antioxidant capacity of SAR each formula and find the best formula of SAR. The artificial rice was made of sorgum flour (substituted by red kidney bean flour (RKF) for 5% (F1), 10% (F2), and 15% (F3)), water, porang flour, GMS (gliserine monostearate), and soy protein isolate. Nutrient content and antioxidant capacity were analyzed using AOAC and spectrophotometry method. Based on the rank of nutrient, fiber content, and antioxidant capacity, the best formula was F3 which its moisture, ash, protein, fat, carbohydrate, and energy content were 6.75%, 1.37%, 15.50%, 1.19%, 75.19%, and 373.52 kcal/100 g, respectively. Soluble and insoluble fiber content of F3 each was 4.88% and 7.26%. Antioxidant capacity of F3 were 113.93 mg vitamin C/100 g. Substitution level of RKF on SAR significantly (p<0.05) increased content of ash, protein, fat, carbohydrate, energy, fiber, and antioxidant capacity of the SAR.

Pengaruh Komposisi Tepung Jewawut (Setaria Italica) dan Tepung Kacang Kedelai (Glycine Max L.) terhadap Serat Pangan, Proksimat, dan Sifat Organoleptik Sereal untuk Diabetes Melitus: The Effect of Millet (Setaria Italica) Flour and Soybean (Glycine Max L.) Flour Composition on Dietary Fiber, Proximate Content, and Organoleptic Properties of Cereal for Diabetes Mellitus Maharani, Syifa Salsa; Fauziyah, A'immatul; Nasrulloh, Nanang
Amerta Nutrition Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1SP.2025.82-93

Background: Based on International Diabetes Federation (2025), there are 20.4 million individuals in Indonesia (aged 20–79 years) suffering from diabetes mellitus as of 2024. Managing the amount and type of food consumption is required as a corrective measure to prevent complications. Dietary fiber and protein have been shown to be effective in controlling glucose and increasing satiety. Objectives: To analyze the effects of millet flour and soybean flour composition on dietary fiber, proximate content, and organoleptic properties of cereal intended for individuals with diabetes mellitus. Methods: This experimental study used a Completely Randomized Design (CRD) with 3 treatment levels based on millet flour and soybean flour, namely 100%:0% (F1), 75%:25% (F2), and 50%:50% (F3), with two replications for each. Analysis of chemical content employed one-way ANOVA, followed by Duncan test if significant differences were found. Furthermore, organoleptic properties were analyzed by Kruskal Wallis test and Mann-Whitney test to identify significant differences among formulas. The best formulation was selected using the De Garmo method. Results: Chemical test results showed significant differences for ash, protein, fat, carbohydrate, and dietary fiber (p-value<0.05) among formulas. Hedonic test showed significant differences (p-value<0.05) in texture and cereal taste acceptance in each formula. The best formula was F3, which contained 4.91% water, 2.38% ash, 5.66% dietary fiber, 17.48% protein, 20.58% fat, and 54.76% carbohydrate. Conclusions: The proportion of millet flour and soybean flour significantly increased ash, protein, fat, and dietary fiber content; significantly decreased carbohydrate content; and significantly influenced texture and taste acceptance, but did not influence water content, color, and aroma acceptance of cereals.

Literature review dari randomized controlled trials (RCTs): Pengaruh prebiotik terhadap sistem kekebalan usus penderita diabetes mellitus tipe 2 Permatasari, Tiara; Fauziyah, A'immatul
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3B (2024): Nopember
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3B.1918

Background: The gut microbiome, plays a crucial role in maintaining overall health. An imbalance in the microbiome (dysbiosis) can lead to various health issues, including type 2 diabetes. Prebiotics, as nutrients for gut microflora, have the potential to reduce dysbiosis and enhance gut immunity in type 2 diabetes patients. However, there is still limited research on the effects of prebiotics on gut immunity in individuals with type 2 diabetes.Objectives: To asses the effect of prebiotics on the gut immune system in patients with type 2 diabetes.Methods: A systematic literature review was conducted using the PRISMA method, including full-text RCT articles from 2014-2024. Databases searched included PubMed, Scopus, MDPI, and Elsevier.Results: Studies show prebiotics significantly influence gut microbiota composition, especially increasing Bifidobacterium in type 2 diabetes patients, though overall diversity remained unchanged due to short study durations.Conclusion: Prebiotics enhance gut microbiota, particularly Bifidobacterium, in type 2 diabetes patients. This increase, along with the production of SCFAs, plays a role in lowering gut pH, supporting the growth of beneficial bacteria, and inhibiting pathogens. These findings suggest the potential of prebiotics as part of type 2 diabetes management; however, further research is needed to confirm their clinical application. Healthcare institutions are encouraged to develop educational programs emphasizing the importance of gut microbiota and the role of prebiotics in the health of type 2 diabetes patients.

Literatur Review RCTs: Pengaruh probiotik terhadap sistem kekebalan tubuh pada pasien penyakit infeksi saluran pernapasan Ghazalah, Dhiya Agis; Fauziyah, A'immatul
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3B (2024): Nopember
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3B.1916

Background: Probiotics are bacteria that can be immunomodulators and interact with the body's immune system. There is a lack of information regarding the relationship between probiotics and the immune system in individuals who experience illness, especially respiratory infections.Objectives: This article complements the current information contained in several journals about the relationship between probiotics and the immune system in patients with respiratory tract infections.Methods: This descriptive study used a systematic literature review method and was conducted from February to May 2024. Literature from publication years 2014–2024 was obtained from PubMed, Google Scholar, Research Gate, and ScienceDirect. Data collection and analysis used the Preferred Reporting Items for Systematic Reviews (PRISMA) guidelines. A total of 71 articles were collected and selected in stages based on predetermined inclusion criteria. Four articles were successfully selected and then analyzed to find similarities, differences, and perspectives. The data was presented in the form of an extraction table for the population of all age ranges who experienced respiratory infectious diseases. The samples taken were those experiencing respiratory infectious diseases and taking probiotics.Results: Probiotics affect the immune system in patients with respiratory infections by increasing the size and number of plasma cells that produce immunoglobulin-A (IgA) and T cells..Conclusion: Probiotics affect the immune system of infectious disease patients by modulating the innate immune system as well as their antiviral properties. This is in line with previous research information where probiotics are effective in reducing the effects of respiratory infections and improving the immune system.KeywordsRespiratory Infectious Diseases, Probiotics, and the Immune System

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