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Journal : Jurnal Gizi dan Dietetik

 1 
EFEKTIVITAS EDUKASI GIZI MENGGUNAKAN MEDIA FLASHCARD DAN POWERPOINT TERHADAP PENGETAHUAN, SIKAP DAN PERILAKU GIZI SEIMBANG PADA SISWA SEKOLAH DASAR Tsania, Nanda; Rahmat, Mamat; Priawantiputri, Witri; Fauziyah, Roro Nur
Jurnal Gizi dan Dietetik Vol. 2 No. 2 (2023): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v2i2.1800

Abstract

Background: Balanced nutrition is a daily food composition that contains nutrients both types and amounts according to body needs. Balanced nutrition is needed to student for their growth period. Most of elementary school student do not know about balanced nutrition because they are still focused on the concept of “4 sehat 5 sempurna” where they think that eating rice should be more than side dishes and vegetables, even some said that drinking milk alone is enough and does not need other food. Purpose: This research aims to determine the effectiveness of providing nutrition education using flashcard and powerpoint media on increasing knowledge, attitudes and behavior of balanced nutrition in students of SDN Pasirkaliki Mandiri 2 Cimahi. Method: The research design used was a quasi-experimental with pre-test and post-test control group. The sample using purposive sampling with 62 samples. Statistical analysis using Paired T-Test, Wilcoxon and T-Independent. Results: The results shows that there is an increase in knowledge about balanced nutrition in the intervention group (p=0.000) and the control group (p=0.000), attitudes in the intervention group (p=0.014) and the control group (p=0.004), behavior in the intervention group (p=0.004) and there was no increase in behavior regarding balanced nutrition in the control group (p=0.398). Conclusion: There is no difference in the average increase in knowledge, attitudes and behavior of balanced nutrition between flashcard educational media and powerpoint media. Recommendation: Flashcard educational media needs to be redeveloped both from the appearance and from the choice of language used to attract students so as to get better results. Key words: Nutrition Education, Flashcard, Powerpoint, Balanced Nutrition
HUBUNGAN ANTARA KEBIASAAN SARAPAN DAN ASUPAN ZAT BESI DENGAN KONSENTRASI BELAJAR MAHASISWA JURUSAN GIZI Firdaus, Fahdina; Mahmudah, Umi; Rahmat, Mamat; Pusparini, Pusparini
Jurnal Gizi dan Dietetik Vol. 3 No. 1 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i1.2183

Abstract

Proses pembelajaran dipengarui oleh tingkat keseriusan atau konsentrasi. Faktor yang mempengaruhi diantaranya sarapan dan asupan zat besi. Sarapan mempengaruhi kadar glukosa dalam darah yang menjadi sumber energi yang berdampak pada kerja otak yaitu kemampuan dalam berkonsentrasi. Kekurangan zat besi akan menyebabkan peredaran oksigen dalam tubuh menjadi rendah sehingga tubuh menjadi mudah pusing, lelah, letih dan lesu serta berkurangnya kemampuan untuk berkonsentrasi dalam berpikir. Tujuan dari penelitian ini adalah untuk mengetahui hubungan antara kebiasaan sarapan dan asupan zat besi dengan konsentrasi belajar Mahasiswa Jurusan Gizi Poltekkes Kemenkes Bandung. Desain penelitian yang digunakan adalah cross sectional dengan pengambilan sampel menggunakan teknik proportional random sampling. Sampel yang diganakan sebanyak 45 orang. Hasil penelitian menunjukkan tidak ada hubungan yang bermakna antara kebiasaan sarapan dengan konsentrasi belajar (p=0,937) karena nilai p>0,05. Tidak ada hubungan yang bermakna antara asupan zat besi dengan konsentrasi belajar (p=0,889) karena nilai p>0,05. Saran untuk penelitian ini adalah untuk penelitian selanjutnya disarankan responden bukan mahasiswa gizi, mengidentifikasi lebih lanjut mengenai faktor lain yang lebih berpengaruh pada konsentrasi belajar, dan responden membiasakan sarapan dan memperhatikan asupan zat besi agar dapat meningkatkan konsentrasi belajar.
EFEKTIVITAS PENGGUNAAN MEDIA SOSIAL TIKTOK SEBAGAI MEDIA EDUKASI PENCEGAHAN KEK DI SMAN 6 CIMAHI Berlian, Selpia; Mahmudah, Umi; Suparman, Suparman; Rahmat, Mamat
Jurnal Gizi dan Dietetik Vol. 3 No. 2 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i2.2776

Abstract

Chronic Energy Deficiency (CED) is prevalent among Indonesian young women, increasing the risk of stunting. Early education, including the use of TikTok, is recommended to prevent CED due to its popularity and accessibility among teenagers. This research aims to determine the effect of nutritional education regarding the prevention of CED through the social media TikTok on knowledge, attitudes and protein energy intake in young women at SMAN 6 Cimahi. The design of this research is a quasi experiment with a pre test - post test with control group design. Simple random sampling was used with a sample size of 52 people, divided into treatment and control groups for education via TikTok and PowerPoint. Data analysis employed various statistical tests like Shapiro Wilk, Wilcoxon, and T-Tests. The research results show that there is an influence of TikTok social media on knowledge, attitudes, energy and protein intake in young women at SMAN 6 Cimahi. In terms of increasing knowledge and attitudes, TikTok social media is more effective as an educational medium than PowerPoint media (p=0.000), but is not effective for energy intake (p=0.103), and is not effective for protein intake (p=0.169). Further research to determine the effectiveness of TikTok social media on energy and protein intake will need to be accompanied by mentoring methods.
Formulasi Mecaf Cookies Berbasis Tepung Mocaf dan Kacang Merah Sebagai Alternatif Snack Penderita Diabetes Melitus Dwitantika, Bryan; Priawantiputri, Witri; Rahmat, Mamat; Sulaeman, Agus
Jurnal Gizi dan Dietetik Vol. 4 No. 1 (2025): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v4i1.3271

Abstract

According to the 2018 Basic Health Research (Riskesdas), the prevalence of diabetes mellitus in Indonesia reached 1,017,290 people, increasing from 6.9% to 8.5%. Individuals with diabetes mellitus benefit from having a regular eating schedule, which helps synchronize the body’s insulin response. Snacks is important role in preventing drops in blood sugar levels. Cookies can be a suitable snack alternative. This research utilized local food ingredients, namely mocaf flour and red bean flour. The study aimed to determine the effect of mocaf flour and red bean flour formulation on the quality of "Mecaf Cookies," focusing on organoleptic properties and proximate nutritional value, including dietary fiber. The research design was experimental, using three different formulations: F1 (80% mocaf flour : 20% red bean flour), F2 (60% mocaf flour : 40% red bean flour), and F3 (50% mocaf flour : 50% red bean flour). The product name “Mecaf Cookies” is an acronym derived from its ingredients: mocaf and red bean flours. Organoleptic properties were evaluated using a hedonic test involving 36 semi-trained panelists. Statistical analysis using the Kruskal-Wallis test showed no significant difference in color (ρ > α, 0.127), while there were significant differences in aroma (ρ < α, 0.007), taste (ρ < α, 0.000), texture (ρ < α, 0.002), and overall acceptance (ρ < α, 0.000), followed by Mann-Whitney tests for further analysis. Proximate and dietary fiber analysis conducted at the SIG Laboratory in Jakarta showed that a serving of Mecaf Cookies (3 pieces or 45 grams) contains 225 kcal of energy, 3.6 grams of protein, 12.6 grams of fat, 28 grams of carbohydrates, and 5.9 mg of dietary fiber. Key words: diabetes mellitus, snack, cookies, mocaf flour, red bean flour
Co-Authors Agus Sulaeman Alimuddin Unde, Alimuddin Amanah, Ninda Risti Andrafikar, Andrafikar Anton Royanto Ahmad Berlian, Selpia Dandi Sanjaya Dermawan, Asep Durachim, Adang Dwitantika, Bryan Dzil Ikrom, Fadhli Edi, Sutoyo Elfrianto, Kevin Fadhli Dzil Ikrom, Fadhli Dzil Fahrudin, Ade Faisal, Ardian Faizal, Muhamad Nur Faried, Muhamad Fathiasari, Fariha Fauziyah, Raden Roro Nur Fauziyah, Roro Nur Feisyal Rinaldi, Sonny Firdaus, Fahdina Fred Agung Suprihartono, Fred Agung Ghaisani, Syifa Marha Ghassani, R Wulandari gumilar, mulus Hablinur Alkindi Hafied Cangara, Hafied Hardi, Zon Hastuti, Widi Hayati, Eem Iis Kurniati Ilmi Sufa, Hafizah Isdiany, Nitta Judiono Judiono Kamaruddin, Imran Kawaitouw, Leberina Khasanah, Nunung Dwi Nur Kusmawan, Rudi Maemunah, Iin MAHMUDAH, UMMI Maryati Dewi, Maryati Mohamad Erihadiana, Mohamad Mona Fitria Mufidah, Zahra Muhamad Iqbal Muhammad Ridwan Mulia, Yuliansyah Sundara Najiyyah, Amalia Nur Nidianti, Della Nina Marliana, Nina Noriko Sato Nur Fitriani, Melia Nur Indra, Asep Iin Nuraini, Aisyah Iadha Nurdianto, Gian Nurhakim, Haditsa Qurani Nurrohman Nurrohman Purnawan, Asep Iwan Pusparini Pusparini Rachmansyah, Yoki Ridwanna, Surya Risa Rahmawati, Risa rohayati rohayati Rohili, Ilyas Rohmah, Andini Aulia Roy Waluyo Ruswandi, Irwan Saleky, Yohannes Willihelm Setya Permana Sutisna Setyawan, Gigih Bayu Shah, Syed Humayon Sholihah, Siti Nurbayani Simabur, Lisda Ariani Sopian, Yusuf Subagio, Rohmad Sufa, Hafizah Ilmi Sulaeman Sulaeman Sumarjo, Dwi Nur Ida Islamiati Suparman Suparman Sutoyo, Edi Syaindi, Amanda Afifah Takahiro F. Tika Hafzara Siregar Tsania, Nanda Umi Mahmudah Widartika Widartika Wiratmoko, Aris Wiryanti, Wiwin Witri Priawantiputri Zuri Rismiarti