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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Bulletin of Electrical Engineering and Informatics Jurnal Media Gizi Indonesia (MGI) JOURNAL OF HEALTHCARE TECHNOLOGY AND MEDICINE Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Indonesian Food Science and TechnologyJournal Jurnal Ilmu Kesehatan Masyarakat (The Public Health Science Journal) Amerta Nutrition Journal of Education, Humaniora and Social Sciences (JEHSS) Jurnal Bidang Ilmu Kesehatan Poltekita : Jurnal Ilmu Kesehatan Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) Syntax Idea Jurnal Prima Medika Sains Jurnal Aisyah : Jurnal Ilmu Kesehatan Jurnal Health Sains Devotion: Journal of Research and Community Service Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Jurnal Pusat Inovasi Masyarakat Journal of Health and Nutrition Research Jurnal Ilmu Gizi dan Dietetik Excellence Jurnal KeFis : Jurnal Kesehatan dan Fisioterapi Promotor: Jurnal Mahasiswa Kesehatan Masyarakat Journal of Innovative and Creativity Jurnal Ilmu Kesehatan Masyarakat (The Public Health Science Journal)
Nasution, Zuraidah
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Formulation of Chicken Nuggets with the Addition of Chicken Liver as a Product Rich in Iron and Vitamin A for Adolescent Females Wibisono, Himawan Haryo; Aries, Muhammad; Nasution, Zuraidah
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.52-54

Abstract

The purpose of this study was to develop chicken nuggets with the addition of chicken liver and analyze their nutritional content. Nugget with 10% chicken substituted with chicken liver was the selected formulation. The nutrient profile of the selected nugget formula was: 56.8 g/100 g moisture, 1.46 g/100 g ash, 14.66 g/100 g protein, 6.5 g/100 g fat, 12.92 g/100 g carbohydrates, 16.39 mg/100 g iron, and 760.16 RE /100 g vitamin A. One serving of the selected nugget formula is equivalent to 100 g (4 pieces) that contribute 168 kcal energy. The selected formulations have met the claims for low fat, high in iron and vitamin A, and source of protein.
Development of Iron- and Vitamin A-Rich Dim Sum from Gourami (Osphronemus goramy) and Chicken Liver for Women of Reproductive Age Putri, Adinda Sekar Damar; Aries, Muhammad; Nasution, Zuraidah
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.55-57

Abstract

This study aims to develop and investigate the nutritional value of gourami dim sum products with chicken liver substitution. The research phase includes formulation and nutrient content analysis. Based on the results, one serving of selected formula of gourami dim sum can provide 6.4% to 7.1% of the energy requirement. The dim sum can be claimed as a low in fat and high in iron and vitamin A product.
Pengembangan Produk Pie Kacang Merah Tinggi Kalsium Menggunakan Tepung Kepala Ikan Lele dan Tepung Chia Seeds Rimbawan, Rimbawan; Nasution, Zuraidah; Riana, Nidya Ulfah
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol. 8 No. 1 (2024)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2024.8.1.10880

Abstract

This study aims to develop a pie product substituting wheat flour with composite flour from catfish head flour and chia seeds flour as an alternative high-calcium product. The experimental design used was a completely randomized design with four percentages of wheat flour substitution with composite flour (100:0%, 93:7%, 86:14%, 79:21%). The analysis used was organoleptic test (acceptance test), physical analysis (color and texture), nutritional profile analysis (proximate, calcium, and calcium bioavailability). Data were analyzed using One-Way ANOVA and independent sample T-test. The level of pie hardness, ash content, protein, fat, calcium and calcium bioavailability increased along with the increasing use of composite flour, but carbohydrate content decreased. Substitution of wheat flour with composite flour tended to decrease panelist’s preference for pie color, but did not affect panelist’s assessment of aroma, texture, taste, and overall acceptance. Substitution (86:14%) of wheat flour with composite flour was chosen as the best formula with the results of nutritional content of 13.98% water content, 2.94% ash content, 11.47% protein, 25.57% fat, 46.04% carbohydrate, and calcium content of 541.13 mg/100 grams. The results of this study indicate that substitution of wheat flour with a mixture of catfish head flour and chia seeds flour in pies can provide an alternative product of high calcium. Penelitian ini bertujuan untuk mengembangkan produk pie substitusi tepung terigu dengan tepung komposit dari tepung kepala ikan lele dan tepung chia seeds sebagai alternatif produk tinggi kalsium. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan empat persentase substitusi tepung terigu dengan tepung komposit (100:0%, 93:7%, 86:14%, 79:21%). Analisis yang digunakan adalah uji organoleptik (uji penerimaan), analisis fisik (warna dan tekstur), analisis kandungan gizi (proksimat, kalsium, dan bioavailabilitas kalsium). Data dianalisis menggunakan One-Way ANOVA dan independent sample T-test. Tingkat kekerasan pie, kadar abu, protein, lemak, kalsium dan bioavailabilitas kalsium meningkat seiring dengan peningkatan penggunaan tepung komposit, tetapi kadar karbohidrat menurun. Substitusi tepung terigu dengan tepung komposit cenderung menurunkan kesukaan panelis terhadap warna pie, tetapi tidak memengaruhi penilaian panelis terhadap aroma, tekstur, rasa, dan penerimaan keseluruhan. Substitusi (86:14%) tepung terigu dengan tepung komposit dipilih sebagai formula terbaik dengan hasil kandungan gizi sebesar 13,98% kadar air, 2,94% kadar abu, 11,47% protein, 25,57% lemak, 46,04% karbohidrat, dan kandungan kalsium sebesar 541,13 mg/100 gram. Hasil penelitian ini menunjukkan substitusi tepung terigu dengan campuran tepung kepala ikan lele dan tepung chia seeds pada pie dapat memberikan produk alternatif tinggi kalsium.
Physicochemical and Sensory Properties of Plant-Based Milk Alternative Produced from Pigeon Pea and Soybean Azra, Jeallyza Muthia; Nurdiani, Reisi; Nasution, Zuraidah; Aries, Muhammad; Sutiari, Ni Ketut
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 2 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.2.167

Abstract

The popularity of plant-based milk alternatives (PBMA) has been growing due to environmental concerns and health benefits. This study aimed to develop and evaluate a novel PBMA formulation combining pigeon pea and soybean at three different ratios (40:60, 50:50, and 60:40), focusing on their physicochemical characteristics, sensory properties, and antioxidant activity. In this study, significant differences (p<0.05) were found in the physicochemical properties of the samples, while sensory acceptability showed no significant differences (p>0.05). Increasing the proportion of pigeon pea resulted in a lower level of ash, protein, fat, color, viscosity, and pH, while the content of moisture, carbohydrate, and soluble solids increased. The formulations contained 91.84‒92.39% moisture; 0.09‒0.12% ash; 0.80‒1.48% protein; 0.81‒1.04% crude fat; and 5.52‒5.91% carbohydrate. Additionally, they had lightness values of 59.74‒68.57; greenness/redness values of -0.53‒0.68; yellowness values of 6.60‒8.13; viscosities of 11.42‒12.50 cP; soluble solids of 6.00‒9.00 °Brix; and pH of 6.69‒6.72. The sensory evaluation ranged from “neither like nor dislike” to “slightly like” (5.24–5.97 on a 9-point scale), indicating moderate acceptability across all formulations. Despite being acknowledged as having a beany aroma, the panelists identified sweet and creamy notes with low bitterness in the sample, contributing to a relatively pleasant flavor. Furthermore, the 50:50 pigeon pea-to-soybean formulation contained daidzein as the predominant isoflavone and demonstrated high antioxidant activity (91.90% DPPH inhibition). These findings suggest that the developed PBMA is a promising functional beverage with good nutritional and sensory qualities.
The effect of soybean substitution with pigeon peas (cajanus cajan) on physical characteristics, antioxidant properties, nutrient content, and sensory characteristics of tempe Widyastuti, Rini; Setiawan, Budi; Nasution, Zuraidah; Astawan, Made
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 6, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(6).467-482

Abstract

ABSTRAK Latar Belakang: Kacang gude (Cajanus cajan) memiliki kandungan komponen bioaktif yang tinggi, namun pemanfaatannya dalam produk fermentasi seperti tempe masih terbatas. Tujuan: Penelitian ini bertujuan untuk mengevaluasi pengaruh substitusi kedelai dengan kacang gude terhadap sifat fisik, komponen bioaktif, kandungan gizi, bioaksesibilitas mineral, dan sifat sensori tempe. Metode: Tempe dibuat dengan variasi rasio kacang gude dan kedelai (F1: 60:40, F2: 50:50, F3: 40:60) menggunakan rancangan acak lengkap (RAL) dengan tiga ulangan. Sifat fisik yang dianalisis meliputi pertumbuhan miselium, daya iris, analisis warna dan rendemen. Komponen bioaktif meliputi analisis total kandungan flavonoid, fenolik, serta dengan metode penghambatan DPPH. Kandungan gizi dianalisis yakni kandungan serat total dan kandungan zat besi serta bio aksesibilitasnya. Sifat sensoris tempe dianalisis dengan uji hedonik menggunakan 35 panelis semi terlatih untuk memperoleh formula yang paling banyak disukai. Selanjutnya dilakukan uji deskriptif dengan metode konsensus pada formula terpilih.Hasil:  Semua formula tempe berhasil dikembangkan yang ditunjukkan dengan sifat fisik yang baik, termasuk pertumbuhan miselium, warna putih, dan tekstur yang kompak. Tempe substitusi kacang gude menunjukkan penurunan kecerahan dan  peningkatan daya iris seiring bertambahnya proporsi kacang gude. Selain itu terdapat peningkatan kandungan total flavonoid, fenolik serta antioksidan seiring peningkatan kandungan kacang gude. Analisis kandungan gizi menunjukkan terjadi penurunan signifikan kandungan serat total pada F3 (40:60). Kadar zat besi (Fe) antar formula tidak menunjukkan perbedaan yang signifikan, namun bioaksesibilitas Fe menurun signifikan seiring peningkatan rasio kacang gude. Uji kesukaan menunjukkan penurunan signifikan pada F3 (40:60), sehingga formula F2 (50:50) dipilih untuk uji deskripsi. Tempe substitusi kacang gude segar memiliki aroma fermentasi yang dominan, namun proses penggorengan dapat mengurangi intensitasnya. Kesimpulan: Penelitian ini menunjukkan bahwa substitusi kedelai dengan kacang gude berpotensi meningkatkan nilai fungsional tempe, khususnya potensi antioksidan dengan tetap mempertahankan penerimaan sensori, sehingga berpotensi sebagai bahan alternatif yang dapat dikembangkan pada pembuatan tempe.  KATA KUNCI: antioksidan; fermentasi; kacang gude; kedelai; tempe  ABSTRACTBackground: Pigeon pea (Cajanus cajan) recognized for its high content of bioactive compounds; however, its application in fermented products, such as tempeh, remains underexplored. Objectives: This study aimed to evaluate the impact of substituting soybeans with pigeon peas on the bioactive components, mineral bioaccessibility, and sensory properties of tempeh. Methods: A completely randomized design (CRD) with three replications was employed, using different soybean-to-pigeon pea ratios: F1(60:40), F2(50:50), F3 (40:60).. The physical properties analyzed included mycelial growth, cutting force, color analysis, and yield. Bioactive components evaluated through total phenolic and flavonoid content, and antioxidant activity using the DPPH radical scavenging assay. Nutritional analysis covered total dietary fiber, iron content, and their bioaccessibility. Sensory evaluation involved a hedonic test with 35 semi-trained panelists to determine the most preferred formulation, followed by a descriptive sensory analysis using the consensus method.  Results: All tempeh formulas were successfully developed, exhibiting good physical properties, including mycelium growth, white color, and compact texture. The tempeh samples demonstrated decreased lightness and increased cutting force with the addition of pigeon peas. The results indicated that increasing the proportion of pigeon peas significantly enhanced total antioxidant activity, total phenolic content, and flavonoid levels (p < 0.05). Nutrient analysis showed total fiber content significantly decreased in F3 (40:60). Iron (Fe) levels remained consistent across formulations (8.55 to 8.92 mg/100 g); however, Fe bioaccessibility significantly declined with higher pigeon pea ratios. The acceptance test revealed a notable decrease in acceptability for F3 (40:60), leading to the selection of F2 (50:50) for descriptive analysis.  Fresh tempe substituted pigeon peas exhibited a dominant fermentation aroma, which was subsequently mitigated by the frying process.  Conclusions: These findings suggest that soybean substitution with pigeon peas can enhance the functional value of tempeh, especially its antioxidant potential, without compromising sensory quality, presenting a promising alternative for further tempeh development.  KEYWORD: antioxidants, fermentation, pigeon pea, soybean, tempeh  Article submitted on May 08, 2025; Articles revised on May 26, 2025; Articles received on August 08, 2025; Articles available online on November 28, 2025
Hubungan Asupan Gizi Anak, Aktivitas Fisik Dan Pengetahuan Gizi Ibu Dengan Status Gizi Anak Usia Sekolah di UPT SDN 104244 Jati Sari Kecamatan Lubuk Pakam Jl. Inpres Desa Tg. Garbus I Mayasari Sinaga; Mei Oktavia Sinurat; Zuraidah Nasution
Journal of Innovative and Creativity Vol. 5 No. 3 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i3.3903

Abstract

School-age children are the age group of 6-12 years and an important period of growth and development, so adequate nutritional intake is needed to avoid nutritional problems. Children's nutritional intake that does not comply with the 2019 Nutritional Adequacy Intake and unhealthy physical activity patterns can disrupt energy balance and trigger nutritional problems. Mother's nutritional knowledge is important in determining the type and amount of food consumed by children so that the child's nutritional status is normal. The purpose of this study was to determine the relationship between children's nutritional intake, physical activity, and maternal nutritional knowledge with the nutritional status of school-age children at UPT SDN 104244 Jati Sari, Lubuk Pakam District, Jl. Inpres, Tg. Garbus I Village. This research was conducted at UPT SDN 104244 Jati Sari, Lubuk Pakam District from January 13 to January 20, 2025. This type of research is observational with a cross-sectional design. The population in this study were students in grades III to V who were selected by random sampling, with a sample of 57 people using the Slovin formula Data was collected through measurements of height and weight, a non-consecutive 3x24-hour food recall form, the Physical Activity Questionnaire for Children (PAQ-C) and maternal nutritional knowledge questionnaire. The statistical analysis employed was the Chi-square test. The research results indicate a significant relationship between children's nutritional intake (energy, carbohydrates, protein, fat, vitamins A, B6, E, C, iron and zinc) with p-value = 0.001, physical activity (p-value = 0.001), maternal nutritional knowledge (p-value = 0.001) and the nutritional status of school-age children.
Effectiveness Education of Cadres Stunting to Behavior Toddler Mothers Overcome Stunting in Deli Serdang North Sumatera and Aceh Besar, Banda Aceh, Indonesia Samsider Sitorus; Zuraidah Nasution; Ngena Ria; Rachmawati
Jurnal Penelitian Pendidikan IPA Vol 9 No 12 (2023): December
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i12.5873

Abstract

Introduction stunting was a failure to achieve optimal growth caused by condition of malnutrition in a long time. Toddlers grow short and low child intelligence levels result in a burden on the dating time. Due to the limited working capacity, reduction of body activity and complication of content in women because it has a small pelvic size and the risk of giving birth to infants with low birth weight. Know effectiveness of education by stunting cadres on the behavior of toddler mothers prevents stunting, and analyzing factors of stunting event in infants under the five years Methods experimental quasi design. Research respondents are toddler mothers with toddlers of 80. bivariate, with different tests (t–test). multivariate, with multiple logistics regression. Result the average difference in the behavior of the toddler mothers before and after education was 0.55. This increase in the average behavior of p≤ 0.001 < α (0.05). The most influential factor in the nutritional status of toddlers (stunting) with the value B = 3.562 and p≤ 0.001. Conclusion Education able to improve behavior mothers toddlers to prevent stunting. The most influential factor in the stunting event mothers toddlers was the education
A Potensi Nugget Bakar Ikan Belanak dan Formula Tempe (Bellforte) sebagai Snack Alternatif Penderita TB-Paru melalui Uji Organoleptik dan Mutu Kimia: Potential of Mullet Gilled Nuggets and Tempeh Formula (Bellforte) as an Alternative Snack for Patients with Pulmonary TB through Organoleptic and Chemical Quality Tests Ginta Siahaan; Sri Heriyanto; Zuraidah Nasution; Dini Lestrina; Efendi Nainggolan; Khoiriyyah Khoiriyyah; Sakinatussyifa Siregar
Amerta Nutrition Vol. 10 No. 2 (2026): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v10i2.2026.285-295

Abstract

Background: Pulmonary Tuberculosis (TB) is an infectious disease that remains a serious global concern and is among the leading causes of death worldwide, according to the 2021 World Health Organization (WHO) report. More than 4,100 people die from Pulmonary TB each day, highlighting the need for comprehensive management through pharmacological therapy and the High-Energy High-Protein Diet (HEHPD). An approach to support treatment success is developing nutrient-dense snacks, such as nuggets, to improve nutritional value and reduce patients’ boredom during treatment Objectives: To determine the organoleptic test and chemical quality test of grilled mullet fish and tempeh formula (Bellforte) nugget. Methods: A Completely Randomized Design (CRD) was used with 4 compositions and 2 repetitions involving 60 panelists and 10 panelists who were Pulmonary TB patients in the working area of the Lubuk Pakam Community Health Center. The selected composition underwent an examination of its protein, albumin, iron, and zinc levels. Data analysis was conducted using the SPSS statistical application version 22. Results: Composition B was the selected nugget composition as the most preferred, with a slightly brownish-yellow color, slightly chewy texture, savory fish taste, and distinct fish aroma, containing 12.11 g of protein with a 19 % contribution (high), 0.153 g of iron with a 1.3 % contribution, 2.2 mg of zinc with a 23 % contribution, and 6.45 g of albumin. Conclusions: The Bellforte nugget Composition B is organoleptically acceptable as a snack food, and the chemical test results indicate that the nutrient contribution meets the 10 % snack standard.
Potensi Schotel Jakunre dengan Taste Andaliman Berbahan Pangan Lokal untuk Penderita Diabetes Mellitus: Potential of Schotel Jakunre with Andaliman Taste Made from Local Food Ingredients for Diabetes Mellitus Sufferers Bernike Doloksaribu; Zuraidah Nasution; Ginta Siahaan; Rumida Rumida; Muhammad Atha Nugraha
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.2025.371-387

Abstract

Background: In 2021, there were 19.5 million cases of diabetes mellitus, and it is predicted to rise to 28.6 million by 2045. Dietary modifications are necessary to prevent complications or the worsening of diabetes mellitus. An alternative can be using local food ingedients, rich in bioactive compounds and antioxidants, by combining food from job's tears, pumpkin that has been gound, with additional andaliman spices to enhance the flavor, called Schotel Jakunre. Objectives: Knowing the analysis of the physical and chemical quality of Jakunre Schotel as an alternative staple food for diabetes mellitus patients. Methods: The experimental research was conducted using a Completely Randomized Design (CRD) with 2 replications. The physical quality test of Schotel Jakunre products was carried out organoleptically, including texture, taste, aroma, and colour, also using a colour reader with a panel of 60 semi-trained participants. Analysis was done using ANOVA, followed by Duncan's test. The selected Schotel Jakunre formulation was tested for GI levels, total antioxidants, fiber, flavonoids, and zinc. Results: The acceptance test showed that treatment E, consisting of 300 g of jawawut flour, 100 g of pumpkin flour, and 100 g of small shrimp, was selected. Schotel Jakunre had a slightly brownish yellow colour, refreshing aroma, soft texture, and savory taste. Schotel Jakunre contained a GI of 61.52%, total antioxidants of 76.74 mg, fiber 6.67 g, flavonoids 7.75 mg, and zinc 0.3285 mg. Conclusions: Jakunre casserole with characteristics of slightly brownish yellow colour, soft texture and savory taste, as well as the fresh aroma typical of andaliman, contains high total antioxidants, fiber, flavonoids, and zinc. Additionally, it has a relatively low glycemic index, making the Jakunre casserole recommended for diabetes patients.
Faktor Predisposisi Ibu Usia Remaja Terhadap Pemberian ASI Eksklusif pada Bayi di Kecamatan Luahagundre Maniamolo Kabupaten Nias Selatan Sumardiani Y. Fau; Zuraidah Nasution; Anto J. Hadi
Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Vol. 2 No. 3 (2019)
Publisher : Fakultas Kesehatan Masyarakat, Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (794.114 KB) | DOI: 10.56338/mppki.v2i3.802

Abstract

Salah satu permasalahan rendahnya cakupan ASI Eksklusif adalah masih tingginya angka ibu usia remaja yang rentan belum memiliki kesiapan fisik, mental dan pengetahuan untuk melahirkan dan menyusui. Penelitian ini merupakan penelitian survey dengan desain cross sectional studi yang bertujuan untuk menganalisis factor predisposisi dengan pemberian ASI Eksklusif ibu usia remaja pada bayi di Kecamatan Luahagundre Maniamolo Kabupaten Nias Selatan tahun 2019. Populasi adalah seluruh ibu usia remaja yang memiliki bayi usia 6-12 bulan di Kecamatan Luahagundre Maniamolo Kabupaten Nias Selatan dengan teknik pengambilan sampel secara total sampel sebanyak 96 ibu usia remaja. Hasil penelitian menunjukkan 20,8 % ibu usia remaja memberikan ASI Eksklusif di Kecamatan Luahagundre Maniamolo. Hasil uji chi square menunjukkan variabel pengetahuan (p=0,004), sikap (p=0,001), keyakinan (p=0,001), dukungan tenaga kesehatan (p=0,001), dukungan suami / keluarga (p=0,001), dan pengaruh media sosial (p=0,001) yang berarti seluruh variabel mempunyai hubungan dengan pemberian ASI Eksklusif ibu usia remaja pada bayi. Hasil uji regresi logistik berganda menunjukkan variabel keyakinan paling berhubungan dengan pemberian ASI Eksklusif ibu remaja pada bayi. Kesimpulan di peroleh bahwa factor predisposisi berhubungan dengan pemberian ASI eksklusif pada bayi.
Co-Authors Abdurrahman, Naufal Hafiz Ahmad Sulaeman Aida Fitria Aini, Mayang Nur Amirah, Asriwati Anisa Amalia Anisah, Iis Anna Vipta Resti Mauludyani Annisa, Risva Fadhilah Anto Anto, Anto Anto J. Hadi Arifin, Egi Barnas Armenia Eka Putriana Bernike Doloksaribu Budi Setiawan C Hanny Wijaya Cantika, Aulia Dwi Dian Lestari Maizs Dini Lestrina Duma Jerriyah Harahap Dwicahyu, Ade Indah Efendi Nainggolan Egayanti, Yusra Ekayanti , Ikeu Ekowati Handharyani Eny Palupi Erwany, Lela Evawany Yunita Aritonang Evi Irianti Evy Damayanthi Fajriani Fajriani Firza, Ahmad Ginta Siahaan Hadi Riyadi Hafni, Seri Hanna Sriyanti Saragih, Hanna Sriyanti Herlinawati Hubairoh, Hubairoh Ida Nurhayati Ida Nurhayati Ida Nurhayati Ika Susanti Ikeu Ekayanti J. Hadi, Anto Jitasari Tarigan Khaerul Fadly Kharisma Tamimi Khoiriyyah Khoiriyyah Liza Wahyuni Liza Wahyuni, Liza Lutfiani, Rizka MADE ASTAWAN MAHDIAH Mahdiah Mahdiah Mappeaty Nyorong Mardhiyyah, Yunita Siti Mayasari Sinaga Mei Oktavia Sinurat Mira Dewi Muhammad Aries Muhammad Atha Nugraha Muhammad, Iman Nadiya Zia Nurhaliza Nadzifatussya'diyah, Nadzifatussya'diyah Nadzifatussya’diyah Nasution, Ramadhani Syafitri Nazilla, Erla Maybi Ngena Ria Ni Ketut Sutiari Noris, Putri Syahrani Roma Noviana, Astrid Nurjannah Nurjannah Nurnahayati, Cut Prihatini, Syafrina Purwaningtyas, Desiani Rizki Puspo Edi Giriwono Putri, Adinda Sekar Damar Rachmawati Rahmah, Randa Manali Rajuwi, Seftianti Ramadhani Syafitri Nasution Rapida Saragih Rasyidi, Mohammad Arif Ratna Zahara Reisi Nurdiani, Reisi Riana, Nidya Ulfah Riantika, Herpina Rimbawan , Rini Widyastuti Rosliani, Rosliani Rumida Rumida Safira AS, Zahra Safitri, Indira Nur Sakinatussyifa Siregar Salsabila, Dhea Marliana Samsider Sitorus Sari, Donna Permata Sari, Syafriani Tio Sibero, Jitasari Tarigan Sri Anna Marliyati Sri Heriyanto Sumardiani Y. Fau SUROYO, RAZIA BEGUM Tambunan, Ruth Diana Taruli Asi Tarigan, Jitasari Tetty Herta Doloksaribu Wibisono, Himawan Haryo Willyanti, Wardah Wulan Dari, Dini Wulan, Mayang Y. Fau, Sumardiani Yuniati Yuniati Zulhaida Lubis