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All Journal Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Kesmas dan Gizi (JKG) Jurnal Sains dan Teknologi RechtIdee
Siti Zulaekah
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Dentistry Electrical & Electronics Engineering Energy Engineering Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Veterinary

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KONSUMSI SUPLEMEN, ASUPAN ENERGI DAN KEBUGARAN JASMANI ATLET DI PERSTUAN BULUTANGKIS KABUPATEN KUDUS Tri Hastin Khusmalinda; Siti Zulaekah
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 1, No 2 (2017)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2017.1.2.2472

Abstract

Low consumption of supplements and energy intake can a decrease athlete performance because it is unable to restore stamina. The purpose of this study to determine whether there is a relationship between the consumption of supplements and energy intake of physical fitness athletes in Badminton Association of Kudus Regency. The type of this research is observational research with cross sectional approach. The sample size used was 33 athletes 18 years old. Sampling was done by using simple random sampling method. Taking supplement consumption data was obtained by filling out the questionnaire. Energy intake data were obtained through questionnaire food frequency questionnaire (FFQ) semi-quantitative. Physical fitness is obtained by performing a fitness test (beep test). Analysis relationship of the supplement consumption, energy intake and physical fitness using pearson product moment test. Respondents with consumption levels of supplements were often 84.8%, rarely 12.1% and never 3%. The results of energy intake study with severe deficit category 9.1%, moderate deficit absent or 0%, light deficit 3%, normal 45,5%, above requirement 42,4%.Physical fitness levels of athletes in the category of superior 21.2%, excellent 30.3%, above average 24.2%, an average of 15.2% and below the average of 9.1%. The result of analysis of the relationship between consumption of supplement with physical fitness showed p value = 0,477 and result of analysis of energy intake relationship with physical fitness showed p value = 0,535. The conclusion of this study is that there is no relationship between supplement consumption and energy intake on physical fitness.
Penerapan Technical Barrier to Trade melalui Pelabelan (Hang Tag) Identitas Budaya pada Produk Batik Siti Zulaekah
RechtIdee Vol 9, No 2 (2014): December
Publisher : Trunojoyo Madura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/ri.v9i2.408

Abstract

Artikel ini bertujuan menawarkan ide/gagasan baru tentang formulasi perlindungan melalui penerapan hambatan teknis perdagangan (technical barrier to trade/TBT) berupa pelabelan identitas budaya (hang tag) dalam mekanisme perdagangan internasional pada produk batik.Sebagaimana diketahui, perlindungan dalam bentuk hambatan non tariff (non tariff barrier) khususnya TBT yang menyangkut pelabelan produk yangberlaku selama ini sepanjang pengetahuan peneliti baru sebatas alasan keamanan pangan, kesehatan, dan lingkungan. Negara-negara yang menerap- kan hambatan dalam pelabelan di luar kategori tersebut pun masih sangat terbatas.Untuk menjawab permasalahan tersebut, penelitian ini dirancang dengan menggunakan pendekatan Hukum Normatif dengan desain penelitian kualita- tif. Penelitian menggunakan teknik participatory observation dan focus group discussion sebagai metode pengumpulan data primer. Pengumpulan data sekunder dilakukan melalui telaah kepustakaan dan inventarisasi peraturan perundang-undangan untuk data yang berupa bahan hukum. Agar data (teru- tama data primer) yang diperoleh teruji keabsahannya, penelitian ini meman- faatkan metode trianggulasi yang menyatu dan tidak terpisahkan dari kegia- tan pengumpulan data primer tersebut. Analisis data menggunakan model Miles dan Huberman yang pada prinsipnya meliputi 3 (tiga) tahapan yakni reduksi data, display data, dan verifikasi atau penarikan kesimpulan.Hasil penelitian menunjukkan bahwa Pemerintah Indonesia sebenarnya telah menerapkan hambatan non tarif dalam bentuk TBT pada produk batik melalui Peraturan Menteri Perindustrian tentang batikmark “batik INDONE- SIA”. Meski demikian, pelabelan tersebut masih membutuhkan rincian lagi dalam bentuk pelabelan identitas budaya sehingga maksud pelestarian batik sebagaimana diamanatkan Unesco pada Pemerintah Indonesia diharapkan menjadi terwujud.Keywords : Non Tariff Barrier, Technical Barrier to Trade,   Hang Tag, Pelabelan Identitas  Budaya
Hubungan Kebiasaan Menonton Food Vlog dan Peningkatan Nafsu Makan Mahasiswa di Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta Nita Puspitasari; Luluk Ria Rakhma; Siti Zulaekah
INSOLOGI: Jurnal Sains dan Teknologi Vol. 4 No. 5 (2025): Oktober 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v4i5.6239

Abstract

Appetite is a natural urge that arises from the body, which can be influenced by physiological and psychological conditions. Food-related content (food vlogs) widely available on social media is believed to be one of the factors that can influence increased appetite, especially among university students. The purpose of this study is to determine whether there is a relationship between the habit of watching food vlogs and increased appetite among students at the Faculty of Health Sciences, Muhammadiyah University of Surakarta. The study employs a quantitative approach with a cross-sectional design. The sampling process uses simple random sampling. Data were collected using a questionnaire on food vlog viewing habits consisting of 15 statements and the FCQ-T (Food Cravings Questionnaire-Trait) questionnaire with 35 statements. Data analysis was conducted using the Spearman Rank test via SPSS software version 20. The questionnaire results indicated that the majority of students had a high food vlog viewing habit (72.2%). However, the majority of students experienced a low increase in appetite (60.8%). Statistical analysis revealed a significant correlation between the two variables with a p-value of 0.003 and a correlation coefficient of r = 0.326. Based on these results, it can be concluded that the more frequently an individual watches food vlogs, the more likely their appetite will increase, although the effect is not overly significant.
The Relationship Between Balanced Nutrition Knowledge and Food Choices Through Online Food Delivery Applications Among Students of Universitas Muhammadiyah Surakarta Annisa Nur Hanifah; Firmansyah; Siti Zulaekah
JURNAL KESMAS DAN GIZI (JKG) Vol. 8 No. 1 (2025): Jurnal Kesmas dan Gizi (JKG)
Publisher : Fakultas Kesehatan Masyarakat Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/654b9y46

Abstract

The development of digital technology has a significant role in transforming societal patterns in fulfilling food needs, including the emergence of online food delivery applications that are increasingly popular among university students. Various factors influence food choice decisions, one of which is the level of nutritional knowledge that is expected to encourage healthy and balanced eating behavior. The study aimed to determine the relationship between balanced nutrition knowledge and food choices made through online food delivery applications among students of Universitas Muhammadiyah Surakarta. The research employed a quantitative approach with a cross-sectional design, involving 108 respondents selected using a purposive sampling technique. Data on balanced nutrition knowledge and food choices were collected using a questionnaire that had been tested for validity and reliability. The results of the study show that most respondents have a low level of nutrition knowledge (76,9%) and tend choose foods that are not nutritionally balanced (93,5%). No significant relationship is found between balanced nutrition knowledge and food choices made through online food delivery applications (p=0,725). The findings of this study highlight the importance of improving nutrition literacy and developing balanced eating habits so that students not only possess nutritional knowledge but also are able to apply it in making healthy food choices through online food delivery applications
Co-Authors Annisa Nur Hanifah Firmansyah Luluk Ria Rakhma nita puspitasari Tri Hastin Khusmalinda