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All Journal Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Serambi Engineering J-Kesmas: Jurnal Kesehatan Masyarakat (Indonesian Journal of Public Health) Jurnal Biogenerasi Marine Kreatif Journal of Nutrition Science Jurnal Teknologi Pengolahan Pertanian Teknologi dan Industri Pertanian Indonesia MEDALION JOURNAL: Medical Research, Nursing, Health and Midwife Participation Nutrition Scientific Journal Polyscopia Journal Serambi Engineering (JSE)
Hanif Muchdatul Ayunda
Nutrition Department, Universitas Teuku Umar
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Relationship of Household Income, Age During Pregnancy and Low Birth Weight (LBW) Teuku Muliadi; Marniati Marniati; Cukri Rahma; Sufyan Anwar; Fikri Faidul Jihad; Laila Apriani Hasanah Harahap; Hanif Muchdatul Ayunda
Journal of Nutrition Science Vol 4, No 1 (2023): May, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i1.7401

Abstract

Low birth weight (LBW) is still a major problem in developing countries including Indonesia. The prevalence of LBW tends to decrease from 2013-2018, from 8.6% to 6.51%. Therefore, it is necessary to analyze the relationship between maternal age at pregnancy and household income with the incidence of low birth weight. The type of the study was analytic observational with quantitative method. The population in this study were all mothers who had children aged 6-24 months who resided in West Aceh District and met the inclusion and exclusion criteria by means of simple random sampling. The dependent variable of this study was LB W while the independent variables were maternal age during pregnancy and family income. The risk tendency for each variable was seen using the OR (odds ratio) value which used a Confidence Interval of 95%. The results showed that there was a significant relationship (p=0.049) between the two variables. The amount of household income influences the quality of the mother's health and nutrition intake during pregnancy impacts the weight and health of the child born.
Effect of Retort Processing on The Nutritional Content of Ready-to-eat Winged Bean Seeds (Psophocarpus tetragonolobus) Rizki Dwi Setiawan; Fransiska Rungkat Zakaria; Azis Boing Sitanggang; Hanif Muchdatul Ayunda
Journal of Nutrition Science Vol 4, No 1 (2023): May, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i1.7489

Abstract

Winged bean seeds are a source of vegetable protein and other important nutrients, and have the potential to be developed into ready-to-eat food to increase the level of consumption in society. The purpose of this study was to determine the effects of different levels of sterilization (F0) on the proximate composition of canned winged bean seeds. This study used a randomized block design (RBD) method with three levels of sterilization, F0 5, 7, and 9. The results showed that different levels of sterilization (F0 5, 7, and 9) had significant effects (P<0.05) on the moisture, carbohydrate, and protein content, but had no significant effect (P>0.05) on the ash and fat contents of sterilized winged bean seeds. The moisture and carbohydrate content increased as the F0 value increased. In contrast, protein levels of sterilized winged bean seeds decreased as the F0 value increased. Winged bean seeds sterilized with an F0 value of 9 had the highest levels of moisture and carbohydrates among the other two sterilization levels, but had the lowest protein content. The process of canning winged bean seeds using thermal sterilization is an alternative to maintaining the nutritional value of winged bean seeds. However, it still had a minimal effect on the nutritional content of winged bean seeds.
Analisis Faktor-Faktor yang Mempengaruhi Keputusan Konsumen Memilih Warung Kopi Arabika di Kota Meulaboh Risnadi Irawan; Mustafa Kamal; Hanif Muchdatul Ayunda; Adib Adib; Abdiel Khaleil Akmal; Marlinda Marlinda; T. M. Azis Pandria
Jurnal Serambi Engineering Vol 8, No 3 (2023): Juli 2023
Publisher : Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jse.v8i3.6067

Abstract

Seiring dengan peningkatan pertumbuhan ekonomi pasca bencana gempa dan tsunami aceh tahun 2004 mempengaruhi tingkat pertumbuhan warung kopi di kota Meulaboh. Hal ini juga menjadi pendorong meningkatnya jumlah konsumen dan berbagai karakter serta sejumlah latar belakang konsumen penikmat kopi. Penelitian ini bertujuan untuk mengelompokan konsumen ke dalam beberapa kategori yang didasari faktor-faktor yang mempengaruhi keputusan konsumen dalam memilih warung kopi arabika. Penggunaan teknik analisis multivariate dari Principle Component Analysis (PCA) dalam analisis data penelitian dengan tahapan seperti perhitungan matriks korelasi, analisis faktor dan mengestimasi muatan setiap faktor dengan metode estimasi maksimum. Hasil penelitian menunjukan persentase kelima kelompok konsumen warung kopi arabika di Kota Meulaboh ialah penikmat kopi 17,1%, konsumen umum/konvensional 14,2%, konsumen sosialita 13,4%, konsumen trendi 12,8%, konsumen gaya hidup 12,2%. Dapat disimpulkan bahwa banyak konsumen memilih warung kopi arabika dikarenakan cita rasa dan kualitas dari kopi yang disajikan, kelompok ini termasuk kedalam orang yang mengerti kopi. Selain kelompok penikmat kopi, warung kopi arabika di Kota Meulaboh juga dikunjungi dari 4 kelompok lainnya seperti konsumen umum yang memilih warung kopi arabika dikarenakan rekan kerja, konsumen sosialita karena hubungan sosial, konsumen trendi karena gengsi dan konsumen gaya hidup dengan alasan brand dan status sosial.
Analisis Nilai Tambahdan Rantai Pasok Gabah di Kecamatan Glumpang Tiga Kabupaten Pidie Provinsi Aceh Mustafa Kamal; Risnadi Irawan; HanifMuchdatulAyunda
Jurnal Serambi Engineering Vol. 9 No. 1 (2024): Januari 2024
Publisher : Faculty of Engineering, Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Grainis the dominant agricultural commodity in Province of Aceh, grainisal sovery vulnerable to inflation. So far, there is no supply chain and calculation of added value on grain commodities in Glumpang Tiga District, Pidie Regency, the community, especially farmer groups as the main actors in the supply chain, do not know the added value of the commodities they produce, they are only considered as grain producers. On the basis of these problems, this research was developed with the aim of knowing the grain supply chain network to become rice and knowing how much added value for farmers and other actors in the rice supply chain networkin Glumpang Tiga District, Pidie Regency. This research was conducted using survey method and primary and secondary data collection from respondents through interviews and questionnaires. The data collected were then analyzed for added value usıng.The results of the research obtained a specific description of the grain supply chain that takes place in the Glumpang Tiga sub-district of Pidie district along with the flow of information, financial flow, and product flow. And the research results show that the commodity of grain into rice has a positive value for farmers, harvesters, and millers. Farmers have an added value of Rp.1,056/Kg with an average amount of 4,833/Kg of grain production, while the miller, the final actor in this supply chain gets a surplus witha valueof 65% orRp.1,324/Kg of net profit.
Implikasi Waktu dan Temperatur Pengeringan Pada Mutu Tepung Wortel (Daucus Carota L) Risnadi Irawan; Mustafa Kamal; Hanif Muchdatul Ayunda; Azhar
Jurnal Serambi Engineering Vol. 9 No. 3 (2024): Juli 2024
Publisher : Faculty of Engineering, Universitas Serambi Mekkah

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Abstract

The temperature and time of evaporation are very influential in the production of carrot flour to determine the effect of temperature, drying time and the interaction between the effect of temperature and drying time on the quality of carrot flour produced. The aim of this study was to determine the effect of temperature, drying time and the interaction between the effect of temperature and drying time on the quality of carrot flour produced. In this study, two replications of the Rancangan Acak Lengkap (RAL) factorial were used for data collection and analysis. The three levels of temperature (60, 70 and 80 degrees Celsius) and the three levels of drying time are the variables used.5, 6 and 7 hours. The parameters analysed were water content, ash content, yield of colour organoleptic test, aroma, beta-carotene. The results of the study can be concluded that the effect of temperature has a very significant effect on the analysis of ash content and yield has no significant effect on the analysis of water content and organoleptic tests of colour and aroma. The analysis of yield and organoleptic test of colour is strongly influenced by drying time, but the analysis of water content, ash content and organoleptic test of aroma is not much influenced. The interaction of temperature and drying time has a very significant effect on the analysis of ash content and yield and has no significant effect on the analysis of water content and organoleptic tests of colour and aroma.
Identifikasi terhadap preferensi ikan kayu terhadap kesukaan dan profil tekstur ikan kayu pada masyarakat Aceh Barat Sulaiman, Ismail; Irawan, Risnadi; Kamal, Mustafa; Ayunda, Hanif Muchdatul; Harmen, Hamdi; Idram, Irwansyah; Herlina, Eva
Marine Kreatif Vol 8, No 1 (2024): Marine Kreatif
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/mk.v8i1.9308

Abstract

Aceh Barat merupakan salah satu kabupaten yang terletak di pinggir laut bagian Selatan Aceh, dengan posisinya yang menjadikan Aceh Barat bagian dari masyarakat nelayan. Garis pantai yang membentang panjang menjadikan laut sebagai tempat pencaharian masyarakat sebagai nelayan. Para nelayan yang melaut terkadang mendapatkan hasil tangkapan yang banyak dan terkadang hasil yang sedikit tergantung dari cuaca alam. Pemberdayaan masyarakat melalui pembuatan ikan kayu atau olahan ikan menjadi ikan yang dikeringkan dan diolah menjadi diversifikasi makanan baru yang dikenal dengan ikan kayu oleh masyarakat Aceh. Namun proses pengolahan yang dilakukan dengan berbagai metode bahkan tingkat kesukaan konsumen juga berbeda beda. Pada pengabdian ini dilakukan identifikasi terhadap prefensi ikan kayu terhadap masyarakat khusus daerah Aceh Barat. Sampel yang digunakan sebanyak 96 responden yang berada di Meulaboh-Aceh Barat dan yang mengkonsumsi ikan kayu. Hasil dari pengabdian ini dari responden dengan umur 18 s.d 60 tahun dengan berbagai profesi. Hasil responden menunjukan 80% masyarakat Aceh Barat mengenal Ikan Kayu atau dikenal dengan ikan keumamah. 65 % masyarakat pernah makan ikan kayu, namun 32% ikan kayu bukan makanan yang utama.
THE RELATIONSHIP BETWEEN MACRONUTRIENT AND MICRONUTRIENT INTAKE ON CED IN ADOLESCENT GIRLS IN MAN 1 ACEH BARAT Putri Rahma Aulia; Enda silvia Putri; Itza Mulyani; Hanif Muchdatul Ayunda
MEDALION JOURNAL: Medical Research, Nursing, Health and Midwife Participation Vol. 5 No. 1 (2024): March
Publisher : PT. Radja Intercontinental Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59733/medalion.v5i1.101

Abstract

Chronic Energy Deficiency (CED) is a condition when a person experiences chronic malnutrition that causes health problems in adolescent girls, with an Upper Arm Circumference (LILA) size of less than 23.5 cm. Based on the results of initial observations made by researchers by observing several high schools, after researchers observed that in MAN 1 West Aceh there were several young women with CED justification. This study aims to determine the relationship between macronutrient and micronutrient intake on the incidence of Chronic Energy Deficiency (CED) in adolescent girls in MAN 1 West Aceh. The research method uses a cross-sectional approach carried out in MAN 1 West Aceh. Proportionnate Stratified Random Sampling sampling technique with a total of 261 people in MAN 1 West Aceh. The instrument used is the Semi Quantitative Food Frequency Questionnaire. Data analysis using Chi Square Test and Logistic Regression. The results showed that there was a significant relationship between carbohydrate, protein, fat intake and CED in adolescent girls with a p-value of 0.000 (p<0.05), there was no significant relationship between iron and CED in adolescent girls with a p-value of 0.083 (p>0.05), there was no significant relationship between calcium and CED in adolescent girls with a p-value of 0.735 (p>0.05), There was no significant association between zinc and CED in adolescent girls with a p-value of 0.374 (p>0.05). Based on the results of research and discussion, it can be concluded that there is a relationship between macronutrient intake of CEDs in adolescent girls with p-value (<0.05), while micronutrient intake has no significant relationship with CED in adolescent girls with p-value (>0.05). Itis hoped that the school can carry out nutritional status assessment activities for students so that information and education can be provided related to the importance of paying attention to the nutritional status of female students who fall into the category of women of childbearing age (WUS) for health preparation and nutritional status in adulthood. It is better for teenagers to pay attention to a good diet according to their needs.
Pengaruh Pengetahuan Gizi Ibu dan Asupan Balita terhadap Status Gizi Balita di Desa Ranto Panyang Marbun, Wawa Marissa; Iskandar, Wardah; Ayunda, Hanif Muchdatul; Khairunnas, Khairunnas
Polyscopia Vol. 1 No. 4 (2024)
Publisher : Medan Resource Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57251/polyscopia.v1i4.1440

Abstract

This study investigates the relationship between mothers' nutritional knowledge, dietary intake of children, and under-five nutritional status in Ranto Panyang, Meureubo Sub-district, West Aceh. Despite varied economic conditions, malnutrition persists, highlighting the critical role of maternal knowledge in determining children's nutrition outcomes. Employing a cross-sectional quantitative design, this study surveyed mothers in 2023 to assess their understanding of nutrition and its effects on child health. Findings reveal that 52.4% of mothers possess adequate nutritional knowledge, while 47.6% demonstrate limited awareness. A statistically significant association (p<0.05) was identified between maternal knowledge and the nutritional status of under-fives, suggesting that improved maternal education could positively impact child nutrition. These results underscore the necessity of targeted educational initiatives, particularly in regions with high malnutrition rates, to empower mothers with essential nutrition knowledge and foster healthier communities.
Efek Koagulan Jeruk Purut dan Jeruk Kasturi pada Kadar Air, Protein, dan Organoleptik Tahu Septiani, Septiani; Ayunda, Hanif Muchdatul
Polyscopia Vol. 1 No. 4 (2024)
Publisher : Medan Resource Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57251/polyscopia.v1i4.1446

Abstract

Tofu a widely consumed and affordable food, is traditionally made using acetic acid as a coagulant. This study explores the use of kaffir lime and musk lime juice as natural coagulants due to their availability, affordability, and high acidity. A Completely Randomized Design (CRD) factorial approach was applied to assess the effects of lime type (kaffir lime and musk lime) and juice concentration (5%, 10%, and 15%) on tofu quality, focusing on water content, protein content, and organoleptic properties (color, aroma, texture, and overall acceptability). Water content decreased with higher lime concentrations, while protein content peaked at 10% musk lime juice (19.18%). Organoleptic tests showed tofu made with 10% and 15% musk lime juice was preferred over kaffir lime. Statistical analysis using ANOVA and Duncan's Multiple Range Test confirmed significant effects (p-value < 0.05). The findings suggest that musk lime juice, particularly at 10% and 15% concentrations, is an effective natural coagulant, producing tofu with better nutritional quality and consumer appeal compared to kaffir lime juice.
Mutu Donat Panggang dengan Penambahan Tepung Tulang Ikan Tongkol (Euthynnus affinis) Yanti, Riska; Ayunda, Hanif Muchdatul; Safrida, Safrida; Febriansyah, Muhammad Irfan
Nutrition Scientific Journal Vol 3, No 2 (2024)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v3i2.12378

Abstract

Donat merupakan pangan jenis produk bakery yang berbentuk cincin dengan lubang ditengahnya atau biasanya terdapat isian yang berasa manis seperti krim atau selai. Donat tergolong makanan cepat saji yang digemari masyarakat sebagai alternatif cemilan, sehingga perlu dilakukan fortifikasi bahan pangan lainnya agar donat yang dihasilkan memiliki nilai gizi yang tinggi. Penambahan tepung tulang ikan tongkol kedalam donat panggang dapat memperbaiki kandungan gizi pada donat panggang yang dihasikan. Penelitian ini bertujuan menganalisis mutu, kandungan gizi dan organoleptik donat panggang dengan penambahan tepung tulang ikan tongkol.Metode penelitian ini menggunakan metode Eksperimen dengan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan. Uji organoleptik dinilai oleh 50 panelis yang tidak terlatih. Uji kandungan gizi meliputi : kadar air, kadar abu, kadar lemak, kadar protein dan kadar karbohidrat. Hasil penelitian uji organoleptik terhadap parameter warna, rasa, aroma dan tekstur menunjukkan (P0,05) yang artinya terdapat pengaruh nyata, sedangkan pada hasil uji proksimat terhadap parameter kadar air, kadar abu, kadar lemak menunjukkan (P0,05) yang artinya terdapat pengaruh nyata terhadap donat panggang dengan penambahan tepung tulang ikan tongkol.
Co-Authors Abdiel Khaleil Akmal Adelina Irmayani Lubis Adib Adib Adib Adib Afwa Hayuningtyas Afwa Hayuningtyas Ahmad Syafiq Alamsyah , Teuku Anita, Elva Anwar, Sufyan Arif Iskandar Aripin Ahmad, Aripin Azhar Azis Boing Sitanggang Bakhtiar, Bakhtiar. Darmawan Darmawan Dwi Sarah, Adinda Mutiara Dwi Sarah, Adinda Mutiara Eva Herlina Fanany, Irzal Febriansyah, Muhammad Irfan Feliatra Fikri Faidul Jihad Fransiska Rungkat Zakaria Giyanturi, Anggi Hamdi Harmen Hery Widijanto Idram, Irwansyah Irawan, Risnadi Irtantri, Syahriza Iskandar, Wardah Ismail Sulaiman Itza Mulyani Khairunnas Khairunnas, Khairunnas Laila Apriani Hasanah Harahap Maiza Duana Marbun, Wawa Marissa Marlinda Marlinda Marniati Marniati Muhibbul Subhi Muliadi, Teuku Mulyani, Itza Mustafa Kamal Mustafa Kamal NASRIANTI SYAM, NASRIANTI Noer Octaviana Maliza Nofia, Lisa Putri Rahma Aulia Putri, Enda Silvia Rahma, Cukri Rinawati Rumapea, Willi Yanti Safrida Safrida Safrida Safrida Safrida, Safrida Septiani Septiani Sri Wahyuni Muhsin Suci Eka Putri Sukma Elida Syarifah Rohaya T. M. Azis Pandria Wardah Iskandar Yanti, Dinda Rahma