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Faurina Risca Fauzia
Program Studi Gizi, Fakultas Ilmu Kesehatan, Universitas Aisyiyah Yogyakarta, Daerah Istimewa Yogyakarta, Indonesia
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Journal : JOURNAL HEALTH AND NUTRITIONS

 1 
HUBUNGAN KETERJANGKAUAN MAKANAN TERHADAP PRESTASI BELAJAR MAHASISWA Astin Tono; Faurina Risca Fauzia
JOURNAL HEALTH AND NUTRITIONS Vol 8, No 2 (2022): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v8i2.525

Abstract

Pocket money, food prices, and meal program assistance all contribute to the affordability of eating. This factor will influence the consumption of unhealthy foods. Food consumption is one of the factors that reduce productivity, particularly in learning performance. Student achievement is an important factor in determining students' future success. This study aims to determine the relationship between food affordability and student achievement in Lampung. This study employed a quantitative method, which was included in the category of empirical observational analytic research with a cross-sectional design. The sampling technique used in this study was snowball sampling, and the sample size was 196 active students in Lampung. Food affordability was collected through a questionnaire, while learning achievement was collected through the value of the GPA (Student Cumulative Index) in the previous year, and the analysis used in this study was the Analysis of the Independent Sample T-Test test. The findings revealed that there was no relationship between food affordability and learning achievement. These findings can be seen in the calculation of the independent t-test test results; if the indicator of food expenditure is P 0.064 > 0.05, purchasing power is P 0.96 > 0.05, and food program assistance is P 0.24 > 0.05, then Ho is accepted as indicating no relationship. Indicators of food expenditure, purchasing power, and food program assistance show no relationship between eating affordability and learning achievement. It is hoped that students will choose to eat according to balanced nutrition guidelines in order to focus more on receiving the material provided and thus improve their achievement.Komponen keterjangkuan makan terdiri uang saku, harga makanan dan bantuan program makan. komponen ini di akan mempengatuhi asupan makan yang tidak sehat. asupan makanan menjadi salah satu faktor menurunya produktivitas terutama pada perfoma belajar. Prestasi belajar mahasiswa merupakan salah satu faktor penting dalam kesuksesan mahasiswa dimasa depan. Penelitian ini adalah mengetahui hubungan keterjangkauan makanan terhadap terhadap prestasi mahasiswa di lampung. Penelitian ini dengan metode kuantitatif yang termasuk jenis penelitian empirik observasional analitik dengan desain cross sectional. Teknik sampling  yang di gunakan pada penelitian ini menggunakan snowball sampling, jumlah sampel dalam penelitian ini sebanyak 196 mahasiswa aktif di kota lampung. Pengumpulan keterjangkauan makan di peroleh dari kuesioner, sedangkan untuk prestasi belajar diperoleh dengan nilai IPK (Indeks Kumalatif Mahasiswa) satu tahun terakhir dan analisis ini yang di gunakan dalam penelitian ini adalah Analisis uji Independent Sample T-Test. Hasil Penelitian menunjukkan bahwa Tidak ada hubungan keterjangkauan makan dengan prestasi belajar. hasil ini bisa di lihat dari perhitungan Hasil uji Independet t-test di ketahui indikator pengeluaran untuk makan P 0,064 > 0,05, Daya beli P 0,96> 0,05, dan bantuan program makan P 0,24> 0,05, maka Ho diterima menunjukkan tidak ada hubungan. Komponen keterjangkauan makan tidak berhubungan dengan prestasi belajar baik dari indikator Pengeluaran Makan, Daya Beli dan bantuan program makan. Harapannya Mahasiswa Memilih makan sesuai dengan pedoman gizi seimbang membantu lebih berkosentrasi dalam menerima materi  yang di berikan sehingga dapat meningkatkan prestasi.
NILAI GIZI DAN DAYA TERIMA COOKIES WIKARA (WIJEN KACANG MERAH) UNTUK MENCEGAH ANEMIA DEFISIENSI BESI Kartiningsih Kartiningsih; Kurnia Mar'atus Solichah; Faurina Risca Fauzia
JOURNAL HEALTH AND NUTRITIONS Vol 9, No 2 (2023): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v9i2.790

Abstract

It is estimated that approximately 30% of the global population suffers from anemia. Iron deficiency anemia has harmful impacts on children, adolescents, and pregnant women. This study aimed to investigate the nutritional composition and consumer acceptance of wikara cookies for the prevention of iron deficiency anemia. The research used experimental design with four treatments and two replications of completely randomized design (CRD). The collected data included nutritional analysis of protein, iron content, and consumer acceptance was evaluated through hedonic tests, which measured preferences for aroma, taste, texture, color, and overall perception of the cookies. The hedonic tests involved 30 semi-trained panelists selected through simple random sampling. Data analysis was done using One Way ANOVA. The results of the study show significant differences in nutritional composition and the acceptability of aroma, taste, color, and overall perception (p-value<0.05). However, no significant differences were observed in texture (p-value>0.05). The best formulation of the cookies was found in Formulation D, which contained 8.01 g of protein, 14.67 mg of iron, and received an acceptability rating of 3.10 (neutral).  In conclusion, this study shows differences in nutritional composition and consumer acceptance of wikara cookies for the prevention of iron deficiency anemia.Diperkirakan sekitar 30% penduduk dunia menderita anemia. Anemia defisiensi besi memiliki dampak berbahaya pada anak, remaja, dan ibu hamil. Penelitian ini bertujuan mengetahui nilai gizi dan daya terima cookies wikara (wijen kacang merah) untuk mencegah anemia defisiensi besi. Penelitian bersifat eksperimental menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan dua kali pengulangan. Data yang dikumpulkan terdiri dari nilai gizi berupa protein, zat besi, dan daya terima berupa tingkat kesukaan terhadap aroma, rasa, tekstur, warna, dan keseluruhan cookies melalui uji hedonik. Uji hedonik dilakukan pada 30 panelis semi terlatih yang telah dipilih menggunakan teknik simple random sampling. Analisis data dilakukan menggunakan uji One Way Anova. Hasil penelitian menunjukkan bahwa terdapat perbedaan nilai gizi dan daya terima cookies secara aroma, rasa, warna, dan keseluruhan (p-value<0.05), tetapi tidak berbeda secara tekstur (p-value>0.05). Cookies terbaik terdapat pada formulasi D dengan kandungan protein 8,01 g, zat besi 14,67 mg, dan nilai kesukaan 3,10 (netral). Kesimpulan: terdapat perbedaan nilai gizi dan daya terima cookies wikara (wijen kacang merah) untuk mencegah anemia defisiensi besi.
Co-Authors Arta Farmawati Astin Tono Bella, Nur Aisyah Deasti Nurmaguphita Dewi, Agil Dhiemitra Aulia Dewi, Dian Alifah Kumala Dian Retnaningdiah, Dian Endang Koni Suryaningsih, Endang Koni Evi Wahyuntari Fayakun Nur Rohmah Himast Sains Amanatul Maulidiyah Ikhnaton, Nadia Kartiningsih Kartiningsih Khairani, Khalisa Kurnia Mar&#039;atus Solichah Kurnia Mar'atus Solichah Lily Arsanti Lestari Maheswari Kurnia, Elvia Eka Miftahul Jannah Ramadhani Muniandy, Naleena Devi Nugroho, Agung Nur Dwiana, Nidia Pangesti, Aldira Sari, Annisa Nurdiana Shafriani, Nazula Rahma Silvi Lailatul Mahfida Siti Arifah Solichah, Kurnia Mar’atus Solichah, Mar'atus Subardjo, Ratna Yunita Setiyani Sudiyasih, Tiwi Syagata, Anindhita Syahbi Tazkia Fadila Putri Tri Dyah Astuti Wahtini, Sri Wahyuntari, Evi Yuni Purwati