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All Journal Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Pendidikan Kedokteran Indonesia: The Indonesian Journal of Medical Education Nusantara Science and Technology Proceedings Media Penelitian dan Pengembangan Kesehatan
Budiastuti, Veronika Ika
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Engineering Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Public Health Other

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Sociodemographic Factors Associated with Nutritional Status and Ultra-Processed Food Consumption among Adolescent Mariestu, Farah Kurnia; Wiboworini, Budiyanti; Budiastuti, Veronika Ika
Nusantara Science and Technology Proceedings The 1st International Conference Muhammadiyah Yogyakarta – Hospital & Healthcare Management
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2024.4214

Abstract

Surakarta has the highest frequency of overweight and obesity in adolescents (11,47%) based on Central Java Basic Health Research 2018. Several factors, such as sociodemographics and dietary habits, might have an impact on nutritional status. Meanwhile, sociodemographic conditions can also influence ultra-processed food consumption habits. The purpose of this study was to evaluate the correlation between sociodemographic, nutritional status, and frequency of ultra-processed food consumption among adolescents. The research was carried out at five senior high schools in Surakarta City, Indonesia, in five different sub-districts. As many as 114 students were taken using proportionate random sampling. Data on sociodemographic conditions were obtained from filling out questionnaires. Weight and height are used to calculate body mass index according to age. The Food Frequency Questionnaire was used to collect information about the frequency of ultra-processed food consumption. The correlation of sociodemographics with nutritional status and frequency of ultra-processed food consumption was analyzed using Chi-Square. The result showed that the prevalence of overweight or obesity and non-overweight and obesity is 18.4% and 81.6% respectively. Most of the respondents often consume ultra-processed food (51.8%). There was a correlation between gender and occupational of the mother with nutritional status (p 0.034 and 0.024) and gender correlated with ultra-processed food consumption (p 0.043). There was a correlation between ultra-processed food with nutritional status (p 0.003). The conclusion is gender and occupation of the mother correlate with nutritional status. Gender correlates with the frequency of ultra-processed food consumption. Meanwhile, the frequency of ultra-processed food consumption correlates with nutritional status. Parents need to be aware of their kid's food choices.
The Impact Of Communication Apprehension Levels On Objective Structured Clinical Examination Performance Among Medical Students Ramli, Muhammad Rizaldi; Pamungkasari, Eti Poncorini; ., Maryani; Budiastuti, Veronika Ika
Jurnal Pendidikan Kedokteran Indonesia: The Indonesian Journal of Medical Education Vol 13, No 3 (2024): September
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jpki.94603

Abstract

Background: By definition, communication apprehension is the discomfort or nervousness felt when interacting or preparing to interact with others. OSCE, on the other hand, evaluates students' clinical skills through various simulated scenarios. Communication apprehension might impact students' clinical abilities assessed in OSCE, given that these skills also rely on effective communication.Aims: This research aims to explore how the level of communication anxiety correlates with students OSCE performance.Methods: This research involved 201 participants from the Faculty of Medicine at UNS. Data was gathered using the PRCA-24 questionnaire to gauge communication apprehension levels, alongside OSCE scores as secondary data. The relationship between these variables was examined using linear regression analysis.Results: At a significance level of α = 0.05, a significant correlation was found between communication apprehension and OSCE scores. This was supported by a p-value of 0.002 and a coefficient of determination (R squared) of 0.048.Conclusion: It was observed that communication apprehension levels had an impact on OSCE scores.
ANTIOXIDANT, DIETARY FIBER, AND ORGANOLEPTIC IN CHOCO DRINK FORMULA WITH ADDED SORGHUM FLOUR Hanifah, Rosalinda Abir; Wiboworini, Budiyanti; Budiastuti, Veronika Ika
Media Penelitian dan Pengembangan Kesehatan Vol. 34 No. 1 (2024): MEDIA PENELITIAN DAN PENGEMBANGAN KESEHATAN
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jmp2k.v34i1.1898

Abstract

Pangan fungsional bermanfaat mencegah atau mengurangi risiko penyakit. Coklat dan sorgum mengandung polifenol sebagai antioksidan. Tujuan penelitian ini untuk menganalisis tingkat kesukaan dan kandungan gizi produk choco drink sebagai minuman alternatif yang mengandung antioksidan dan serat pangan. Produk choco drink terdiri atas 4 kelompok: choco drink tanpa tepung sorgum (C), choco drink dengan tepung sorgum 10 gr (S10), 20 gr (S20), dan 30 gr (S30). Penelitian ini terdiri dari pengujian kandungan zat gizi dan uji hedonik oleh 29 panelis tidak terlatih yang dipilih secara accidental sampling. Kandungan gizi produk dianalisis menggunakan uji One way ANOVA dan uji hedonik produk dianalisis menggunakan uji Kruskal wallis. Analisis uji kandungan gizi produk menunjukkan terdapat perbedaan kandungan energi, karbohidrat, protein, lemak, serat pangan, air, dan antioksidan pada keempat produk choco drink (ρ<0.05). Analisis uji hedonik keempat produk menunjukkan terdapat perbedaan tingkat kesukaan panelis dari segi rasa (ρ=0.002) dan tekstur (ρ=0.000), sedangkan hasil analisis segi warna dan aroma menunjukkan tidak terdapat perbedaan (ρ>0.05). Penelitian ini dapat disimpulkan bahwa sebagian besar panelis menyukai produk C yaitu tanpa penambahan tepung sorgum dengan kandungan serat pangan 0.28 gr dan aktivitas antioksidan 44.95%. 
EXPLORING THE RESEARCH OF INTERPROFESSIONAL EDUCATION AND COLLABORATION FOR PATIENT SAFETY: A BIBLIOMETRIC ANALYSIS Hastami, Yunia; Pamungkasari, Eti Poncorini; Munawaroh, Siti; Hermasari, Bulan Kakanita; Randhita, Amandha Boy Timor; Maftuhah, Atik; Nugroho, Dian; Budiastuti, Veronika Ika
Jurnal Pendidikan Kedokteran Indonesia: The Indonesian Journal of Medical Education Vol 14, No 3 (2025): September
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jpki.99859

Abstract

Background: Patient safety is a critical priority in healthcare, aiming to prevent harm and ensure optimal care delivery. Despite the inherent risks in health services, the 'to err is human' paradigm suggests that errors often stem from systemic issues rather than individual failings. Effective patient safety relies heavily on improved system design and the education of healthcare professionals with a focus on safety readiness. Integrating patient safety education into interprofessional education (IPE) frameworks is essential for fostering effective communication and teamwork, which are crucial for reducing structural system errors and enhancing care quality.Aims: To map the research landscape on patient safety and IPE, examining trends, countries, and thematic relationships within the field specifically focusing on how IPE addresses structural system errors in patient safetyMethods: This study conducts a bibliometric analysis using VOS viewer software, the analysis covers publications from January 2000 to July 2024, focusing on data from SCOPUS.Results: Results reveal a growing body of research on patient safety with IPE, highlighting notable simulation-based training and interprofessional collaboration trends. The analysis demonstrates an evolution from individual-focused approaches to system-based interventions. However, there is a clear need for more systematic and culturally nuanced studies, particularly in Southeast Asia, where research is limited.Conclusion: The findings underscore the importance of incorporating patient safety principles within IPE curricula and highlight research gaps, especially in contexts such as Indonesia and other Southeast Asian countries. Future research should address these gaps, explore the impact of IPE on structural system errors across diverse settings, and foster international collaboration to standardize and enhance educational practices in healthcare.
Relationship between ultra-processed food consumption with body fat percentage and blood pressure in adolescence Mariestu, Farah Kurnia; Wiboworini, Budiyanti; Budiastuti, Veronika Ika
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 4, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(4).268-275

Abstract

ABSTRAKLatar Belakang: Makanan ultra proses mengandung kadar gula, lemak, dan garam yang tinggi sehingga mengkonsumsinya secara sering dapat meningkatkan lemak tubuh dan berat badan serta dapat menyebabkan hipertensi. Jenis makanan  ini banyak dikonsumsi remaja.  Tujuan: Penelitian ini bertujuan untuk mengetahui hubungan antara konsumsi makanan ultra proses dengan persen lemak tubuh dan tekanan darah pada remaja di SurakartaMetode: Penelitian ini merupakan penelitian observasional analitik dengan pendekatan cross-sectional. Penelitian dilakukan di lima Sekolah Menengan Atas (SMA) di Surakarta, Indonesia, di lima kecamatan berbeda. Sebanyak 114 siswa diseleksi melalui proportionate random sampling. Data yang diambil pada penelitian ini adalah konsumsi makanan ultra proses, persen lemak tubuh, dan tekanan darah. Konsumsi makanan ultra proses diukur menggunakan Food Frequency Questionnaire (FFQ). Persen lemak tubuh diukur menggunakan Bio Impedance Analysis (BIA) Omron BF-375. Tekanan darah diukur menggunakan sphygmomanometer digital. Hubungan konsumsi makanan ultra proses dengan persen lemak tubuh dan hubungan konsumsi makanan ultra proses dengan tekanan darah dianalisis menggunakan Kendall's Ï„b.Hasil: Makanan ultra proses yang paling sering dikonsumsi oleh responden adalah kerupuk. Hasil penelitian menunjukkan bahwa sebagian besar responden mengkonsumsi makanan ultra proses pada kuartil ke-3 (50%). Secara statistik terdapat hubungan yang signifikan antara konsumsi makanan ultra proses dengan persen lemak tubuh (p-value 0,008). Nilai koefisien korelasi antar variabel dalam analisis tersebut diperoleh 0,216, artinya tingkat keeratan hubungan antar variabel sangat lemah dan memiliki arah hubungan yang positif. Sedangkan hasil analisis antara konsumsi makanan ultra proses dengan tekanan darah pada remaja tidak ditemukan adanya hubungan (p-value 0,135).Kesimpulan: Terdapat hubungan antara konsumsi makanan ultra proses dengan persen lemak tubuh dan tidak terdapat hubungan antara konsumsi makanan ultra proses dengan tekanan darah pada remaja. KATA KUNCI: Lemak tubuh, Makanan ultra proses, Remaja, Tekanan darah  ABSTRACTBackground: Ultra-processed foods (UPFs) are high in sugar, fat, and salt, so consuming them frequently can increase body fat and weight and may also lead to hypertension. This type of food is widely consumed by adolescents.Objectives: The objective of this study was to examine the relationship between the consumption of UPFs, body fat percentage, and blood pressure among adolescents in Surakarta.Methods: This study employed an analytical observational research design utilizing a cross-sectional approach. The research was conducted in five senior high schools located in five distinct subdistricts of Surakarta City, Indonesia. A total of 114 students were selected using proportionate random sampling. The data collected in this study included UPFs consumption, body fat percentage, and blood pressure. Data on the consumption of UPFs were gathered using the Food Frequency Questionnaire (FFQ). Bioelectrical Impedance Analysis (BIA) using the Omron HBF-375 device was employed to assess body fat percentage, while a digital sphygmomanometer was used to measure blood pressure. The relationships between the frequency of UPFs food consumption and blood pressure were analyzed using Kendall’s Ï„b.Results: The UPF's food that respondents most often consume is crackers. The result showed that most respondents consumed UPFs in the third quartile (50%). Statistically, there was a significant relationship between consumption of UPFs and percent body fat (p-value 0.008). The correlation coefficient value between variables in this analysis was obtained at 0.216, which means that the level of correlation closeness between variables is very weak and has a positive correlation direction. Meanwhile, the results of the analysis between consumption of UPFs and blood pressure in adolescents found no correlation (p-value 0.135).Conclusion: An association was found between the consumption of UPFs and body fat percentage in adolescents. However, no correlation was observed between the consumption of UPFs and blood pressure in this group. KEYWORD: adolescence; blood pressure; body fat; ultra-processed food (UPF)
Co-Authors Budiyanti Wiboworini Bulan Kakanita Hermasari Eti Poncorini Pamungkasari Hanifah, Rosalinda Abir Hastami, Yunia MAFTUHAH, ATIK Mariestu, Farah Kurnia Maryani ., Maryani Nugroho, Dian Ramli, Muhammad Rizaldi Randhita, Amandha Boy Timor Siti Munawaroh