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All Journal Jurnal Entropi Sainstek Jurnal Health and Sport AcTion: Aceh Nutrition Journal Jurnal Kesehatan Manarang Health Information : Jurnal Penelitian JOURNAL HEALTH AND NUTRITIONS Indonesian Journal of Public Health Nutrition (IJPHN)
M. Anas Anasiru
Poltekkes Gorontalo
Dentistry Education Health Professions Immunology & microbiology Library & Information Science Medicine & Pharmacology Nursing Public Health Other

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HUBUNGAN KEBIASAAN SARAPAN DENGAN PRESTASI BELAJAR SISWA SEKOLAH DASAR NEGERI 13 KABILA KECAMATAN KABILA KABUPATEN BONE BOLANGO Anasiru, M. Anas; Misnati, Misnati; Puspawati, Ni Nengah
JOURNAL HEALTH AND NUTRITIONS Vol 3, No 1 (2017): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v3i1.121

Abstract

ABSTRACT Learning achievement is the mastery of knowledge or skills developed through the subjects, embodied in the form of values or numbers. Learning achievement that is displayed with the scores or numbers created by teachers based on assessment guidelines on each student is different, based on the level of mastery of the competencies that have been set. The problem studied is whether breakfast has an influence on student achievement in school. This study aims to determine the relationship between Breakfast Habits and Student Achievement in State Elementary School Number 13 Kabila District of Kabila Bone Bolango Regency. The research method is analytic survey with cross-sectional survey design. The population is 102 students enrolled in SDN 13 Kabila.Samples are taken from class III, IV and V, using simple random sampling. Independent variable is breakfast habit and the dependent variable is student achievement in school. Data collection is done by using questionnaire.Data analysis method is "Chi-Square (X2)." The result of statistic test obtained by the researcher found that X2 count was bigger than X2 table (10,935> 9,488). Where Ha is accepted and Ho is rejected. Conclusion: there is Relationship between Breakfast Habit and Student Achievement at State Elementary School 13 Kabila Sub District Kabila of Bone Bolango Regency. Keywords: Breakfast Habit, Learning Achievement, Student ABSTRAK Prestasi belajar adalah penguasaan pengetahuan atau keterampilan yang dikembangkan melalui mata pelajaran, diwujudkan dalam bentuk nilai atau angka. Prestasi belajar yang ditampilkan dengan nilai atau angka dibuat guru berdasarkan pedoman penilaian pada masing-masing siswa berbeda, berdasarkan tingkat penguasaan kompetensi yang telah ditetapkan. Permasalahan yang dikaji adalah apakah sarapan memiliki pengaruh dengan prestasi belajar siswa di sekolah. Penelitian ini bertujuan untuk mengetahui Hubungan Kebiasaan Sarapan Dengan Prestasi Belajar Siswa Sekolah Dasar Negeri 13 Kabila Kecamatan Kabila Kabupaten Bone Bolango. Metode penelitian yang digunakan survei analitik dengan rancangan survey cross sectional. Populasi sebanyak 102 siswa yang terdaftar di SDN 13 Kabila sampel yang diambil dari kelas III, IV dan V, menggunakan simple random sampling. Variabel bebas yaitu kebiasaan sarapan dan variabel terikat yaitu prestasi belajar siswa di sekolah Pengumpulan data dilakukan dengan menggunakan kuesioner, analisis data menggunakan “ Chi Square (X2).” Hasil uji statistik yang diperoleh peneliti didapatkan bahwa X2 hitung ternyata lebih besar dari X2 tabel ( 10,935 > 9,488). Dimana Ha diterima dan Ho ditolak. Kesimpulan penelitian ini adalah terdapat Hubungan Kebiasaan Sarapan dengan Prestasi Belajar Siswa Di Sekolah Dasar Negeri 13 Kabila Kecamatan Kabila Kabupaten Bone Bolango Kata Kunci: Kebiasaan Sarapan, Prestasi Belajar, Siswa
Prevalensi Status Gizi Pendek pada Anak Sekolah dan Pendapatan Keluarga M. Anas Anasiru
Jurnal Kesehatan Manarang Vol 5 No 1 (2019): Juli 2019
Publisher : Politeknik Kesehatan Kemenkes Mamuju

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (325.528 KB) | DOI: 10.33490/jkm.v5i1.125

Abstract

Background: Stunting has many long-term negative effects such as poor academic performances and low income. Stunted children are facing greater possibilities to grow into adults who are less educated, economically marginalised, less healthy and more susceptible to the non-communicable diseases. Therefore, the child is a predictor of poor quality of human resources, which further lowers the productive capability of a nation in the future. Gorontalo is a Regency of Gorontalo province which has a prevalence of nutritional status are short and very short on children aged 5 – 12 years with the percentage of 30.4%. This is above the cut-off point of stunting problems. Thus, stunting in Gorontalo can be classified as public health issues. Objectives:to investigate the relationship of family income, the energy intake and protein intake history with the nutritional status of school-aged children in the Gorontalo Regency.Methods: This research used quantitative methods approach with observational analytic study. Sample were 181 elementary school children. Assessment of nutritional status was done by anthropometry method based on height-for age index. The family income collected through direct interview on the parents. Consumption of energy and protein consumption were asked by the questionnaire survey. Bivariate analysis using chi-square to determine the relationship between variables and variables with variables bound.Results:The prevalence of school children suffering from stunting was 33.1%. Bivariate analysis results showed that the income of a family, a history of intake of energy and protein correlated significantly with stunting in school-aged children in Gorontalo Regency. Conclusion: Low family income is a risk factor for the occurrence of stunting on school-aged children in Gorontalo.
PENGARUH SUBSTITUSI TEPUNG DAUN KELOR TERHADAP KARAKTERISTIK ORGANOLEPTIK BOLU KUKUS UBI JALAR UNGU Gobel, Safira; Anasiru, M. Anas; A. Ntau, Liean
JOURNAL HEALTH AND NUTRITIONS Vol 10, No 1 (2024): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v10i1.838

Abstract

Stunting is a nutrition issue that faced by many impoverished and developed countries. Providing balanced and healthy snacks can help meet the nutritional needs of toddlers and fulfill their dietary requirements. This study aimed to determine the influence of moringa leaf flour substitution on the organoleptic characteristics of steamed purple sweet potato sponge cake as an alternative stunting prevention. This experimental research employed a Completely Randomized Design (CRD) with 4 replications and a total of 16 treatments. The study was conducted in January 2023, with a population of 30 moderately trained panelists who were nutrition students from Gorontalo Polytechnic of Health of the Ministry of Health. The data analysis was performed using the friedman test and paired t-test. The findings revealed that treatment P1 (10 grams of moringa leaf powder substitution) had the highest average value for taste, aroma, and texture in purple sweet potato steamed cake, with an average value of 3.52 for taste, 3.24 for aroma, and 2.77 for texture. Meanwhile, the highest level of color preference was found in treatment P0 (without moringa leaf flour substitution), with an average value of 3.86. These findings indicated that substituting moringa leaf flour significantly influences the taste, aroma, color, and texture of purple sweet potato steamed cake (p = 0.005). The conclusion, substituting moringa leaf flour in purple sweet potato steamed cake positively influences the taste, aroma, color, and texture.Stunting merupakan isu masalah gizi yang saat ini menjadi masalah yang dihadapi oleh negara miskin dan negara berkembang. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung daun kelor terhadap karakteristik organoleptik bolu kukus ubi jalar ungu sebagai alternatif pencegahan stunting. Metode penelitian menggunakan penelitian eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 kali pengulangan sehingga diperoleh 16 perlakuan. Penelitian dilaksanakan pada bulan Januari 2023. Populasi studi penelitian adalah panelis agak terlatih yaitu 30 mahasiswa Gizi Poltekkes Kemenkes Gorontalo. Analisis data menggunakan friedman dan paired t-test. Hasil Penelitian menunjukkan rata-rata nilai tingkat kesukaan rasa, aroma, dan tekstur terhadap bolu kukus ubi jalar ungu terdapat pada perlakuan P1 (substitusi tepung daun kelor 10 gram) dengan nilai rata-rata 3,52 untuk rasa, 3,24 untuk aroma dan 2,77 untuk tekstur. Sedangkan terhadap warna nilai tingkat kesukaan tertinggi terdapat pada perlakuan P0 (tanpa substitusi tepung daun kelor)  dengan nilai rata-rata 3,86.  Berdasarkan hasil penelitian menunjukkan ada pengaruh substitusi tepung daun kelor terhadap bolu kukus ubi jalar ungu pada rasa, aroma, warna dan tekstur (p = 0,005). Kesimpulan penelitian menunjukkan ada pengaruh substitusi tepung daun kelor pada bolu kukus ubi jalar ungu baik terhadap rasa, aroma, warna dan tekstur.
Co-Authors A. Ntau, Liean Arbie, Fitri Yani Banudi, La Denny Indra Setiawan Gobel, Safira Imale, Sakila Imran Tumenggung Indra Domil Indra Domili La Banudi Leksono, Purnomo Misnati, Misnati MISRAWATIE GOI Novian Swasono Hadi Nur Ayu Ruhmayanti Nurmiaty Nurmiaty Petrus Petrus Puspawati, Ni Nengah Rahma Labatjo Ruhmayanti, Nur Ayu Sakila Imale Suriana Koro Sutarno, Wiwi Ulfairah Syafrawati Wiwi Ulfairah Sutarno Zulfiah Nurhidayah Tangio