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All Journal Jurnal Pangan dan Gizi JURNAL GIZI INDONESIA Media Kesehatan Masyarakat Indonesia NUTRIRE DIAITA Journal of Nutrition College Jurnal Ekologi Kesehatan Indonesian Journal of Human Nutrition Jurnal Riset Gizi Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Darussalam Nutrition Journal GIZI INDONESIA Ilmu Gizi Indonesia Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) AcTion: Aceh Nutrition Journal Jurnal Gizi Klinik Indonesia Jurnal Gizi dan Pangan Soedirman (JGPS) Argipa (Arsip gizi dan Pangan) JMM (Jurnal Masyarakat Mandiri) Jurnal Pengabdian Masyarakat AbdiMas GHIDZA: Jurnal Gizi dan Kesehatan KACANEGARA Jurnal Pengabdian pada Masyarakat Amerta Nutrition Jurnal Kesehatan Indonesia JOURNAL HEALTH AND NUTRITIONS Dharma Raflesia : Jurnal Ilmiah Pengembangan dan Penerapan IPTEKS HSG (Health Science Growth) Journal Indonesian Journal of Global Health research Sport and Nutrition Journal Jurnal Sains Kesehatan Journal SAGO Gizi dan Kesehatan Health Publica : Jurnal Kesehatan Masyarakat Jurnal Pengabdian kepada Masyarakat International Journal of Multidisciplinary: Applied Business and Education Research Idea Pengabdian Masyarakat Jurnal Abmas Negeri (JAGRI) Nutrisia Jurnal Gizi dan Kuliner JURNAL AGROINDUSTRI HALAL Asian Journal of Healthcare Analytics Jurnal Riset Teknologi dan Inovasi Pedidikan (JARTIKA) Jurnal Riset Gizi Media Penelitian dan Pengembangan Kesehatan Jurnal Riset Gizi
Putri Ronitawati
Universitas Esa Unggul
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 1 
HUBUNGAN CITA RASA DAN SISA MAKANAN LUNAK PASIEN KELAS III DI RSUD BERKAH KABUPATEN PANDEGLANG Anggraeni, Diah; Ronitawati, Putri; Hartati, Lilik Sri
Jurnal Nutrire Diaita (Ilmu Gizi) Vol 9, No 01 (2017): NUTRIRE DIAITA
Publisher : Lembaga Penerbitan Unversitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/nut.v9i01.1723

Abstract

Abstract The leftover is a classic problem founded in many hospitals in Indonesia. The number of leftover can cause loss of nutrition for patient after hospitalization. Lack of nutrients will have an impact on nonoptimal nutritional status which will disrupted the healing process. If the patient does not finish the food as well as recommended and this goes on for a long time, it will cause the nutrients deficiency, also resulting in hospital malnutrition. The fact in supplying the soft-food for patient, there were number of foods left since patient whose supplied by soft-food has a serious condition than the normal food patient. The high level of water in soft food causing the high volume of food and must contained by non-stimulated seasoning. This research aimed to determine the correlation between the taste of soft-food for patient in Berkah Hospital Pandeglang, especially for patient at level 3 facility. This research took a sample of level 3 patients, because this class has the largest bed capacity is in the hospital. This study is descriptive analytic, with cross sectional design, and the sample amounted to 70 people. Interview conducted by questionnaire then the direct weighing process for soft-food leftover held for 2 days. Analysis process used the chi square test. The result of bivariate analysis with chi square test was obtained by the taste of breakfast menu (p Value = 0,017), lunch (p Value = 0,008) and dinner (p Value = 0,009). The results showed there was a relationship between the taste and the soft-food leftover for breakfast (p <0.05), afternoon (p <0.05), and night (p <0.05). It recommended to held an periodically evaluation for the menu (in 6 months), especially on the taste of food aspect, especially if the food remains more and more. Keywords : leftover, taste of food, soft food, nutrition
ANALISIS PENYELENGGARAAN MAKANAN DAN KONTRIBUSI MAKANAN TERHADAP PERSEN LEMAK TUBUH DI SKADRON PENDIDIKAN 504 Asalwa, Nabila; Swamilaksita, Prita Dhyani; Ronitawati, Putri
Jurnal Nutrire Diaita (Ilmu Gizi) Vol 11, No 02 (2019): NUTRIRE DIAITA
Publisher : Lembaga Penerbitan Unversitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/nut.v11i2.2889

Abstract

AbstractBackground: Percent of body fat students in the dormitory can be influenced by several factors, including the influence of organizing food and the contribution of food from outside. The aim of this study is to analyze the food management system and the contribution of food from outside the hostel on the body fat percent of students in the Education Squadron 504. Method: Quantitative research and the design of this study is cross sectional in the form of observational studies. The total sample of Educational Squadron students 504 was 35. Results: Food management system which includes input, process, output, feedback and control in the 504 Education Squadron does not meet the food management standards. There is a relationship between contributions of energy, fat, and carbohydrate intakeoutsidethe hostel with body fat percent and has a moderate negative correlation (p <0.05). However, there was no significant relationship between the contribution of protein intake from outside the hostel with percent body fat (p> 0.05). Conclusion: There is a relationship between the contribution of energy in take, fat,and carbohydrates from out side the hostel to the percent body fat. Keywords: Food delivery system, contribution food from outside dormitory, body fat percent AbstrakPersen lemak tubuh siswa diasrama dapat dipengaruhi oleh beberapa faktor, diantaranya adalah pengaruh penyelenggaraan makanan dan kontribusi makanan dari luar. Tujuan penelitian ini adalah menganalisis sistem penyelenggaraan makanan dan kontribusi makanan dari luar asrama terhadap persen lemak tubuh siswa di Skadron Pendidikan 504. Metode : Penelitian kuantitatif dan desain penelitian ini adalah crosssectional dalam bentuk studi observasional. Jumlah sampel siswa Skadron Pendidikan 504 yaitu 35 orang. Uji analisis bivariat yang digunakan adalah uji korelasi Spearman. Hasil: Sistem penyelenggaraan makanan yang meliputi input, proses, output, feedback serta kontrol di Skadron Pendidikan 504 belum memenuhi standar manajemen penyelenggaraan makanan. Terdapat hubungan antara kontribusi asupan energi, lemak, dan karbohidratdari luar asrama dengan persen lemak tubuh dan mempunyai korelasi negative sedang (p<0.05). Namun, tidak terdapat hubungan yang signifikan antara kontribusi asupan protein dari luar asrama dengan persen lemak tubuh (p>0.05).Kesimpulan: Terdapat hubungan antara kontribusi asupan energi, lemak, dan karbohidrat dari luar asrama terhadap persen lemak tubuh. Kata kunci: Sistem penyelenggaraan makanan, kontribusi makanan dari luar asrama, persen lemak tubuh
ANALISIS KUALITAS MAKANAN DAN KUALITAS PELAYANAN TERHADAP TINGKAT KEPUASAN KONSUMEN PADA PENYELENGGARAAN MAKANAN DI KANTIN UNIVERSITAS ESA UNGGUL Ronitawati, Putri; Simangunsong, Desi W.T
Jurnal Nutrire Diaita (Ilmu Gizi) Vol 8, No 2 (2016): NUTRIRE DIAITA
Publisher : Lembaga Penerbitan Unversitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/nut.v8i2.1607

Abstract

AbstractThe development of the food service industry caused competition to meet consumer needs in order to obtain satisfaction. The advantages of a service depends on the quality shown by these services.Consumer satisfaction is the starting point of the growth of loyalty consumer so it's important to know the customer satisfaction ratings. The purpose of this study was to assess the quality of service to the level of customer satisfaction in the implementation of the food in the cafeteria EsaUnggul University. This type of research is observational with cross sectional study. The population of this research is that consumers in the canteen EsaUnggul University with a sample of 100 people. The results of this study are 55% of the sample said that the quality of service in the cafeteria EsaUnggul University is good and there is a relationship between service quality and customer satisfaction levels (p value = 0.000). Keywords: Food quality, quality of service, consumen AbstrakMakanan sebagai faktor yang sangat penting bagi kehidupan manusia harus memenuhi cita rasa yang enak danpenampilan yangmenarik agar memenuhi kebutuhan konsumen. Setiap jasa boga harus dapat meningkatkan kualitas produk untuk dapat menciptakan kepuasan pelanggan yang dapat berpengaruh terhadap loyalitas pelanggan.Berkembangnya industri jasa makanan menyebabkan adanya persaingan untuk memenuhi kebutuhan konsumen agar memperoleh kepuasan. Selain kualitas makanan, kualitas pelayanan juga berperan penting dalam menentukan tingkat kepuasan konsumen. Tujuan penelitian ini adalah menganalisiskualitasmakanandankualitas pelayanan terhadap tingkat kepuasan konsumen di kantin Universitas Esa Unggul. Jenis penelitian ini adalah observasional dengan rancangan cross sectional study. Populasi penelitian ini adalah konsumen di kantin Universitas Esa Unggul dengan sampel 100 orang. Hasil penelitian menunjukkan bahwa ada hubungan antara kualitas makanan dan kualitas pelayanan terhadap tingkat kepuasan konsumen (pvalue =0,001). Berdasarkan hasil analisa regresi logistik bahwa kualitas pelayanan merupakan faktor yang paling dominan yang mempengaruhi tingkat kepuasan konsumen (OR = 9,286).Kata kunci: Kualitas makanan, kualitas pelayanan, konsumen
Status Gizi Berdasarkan Pola Konsumsi Pada Anak Usia 6-7 Tahun Di Pulau Sumatera (Analisis Riskesdas 2010) Puspita, Tri; Ronitawati, Putri
Jurnal Nutrire Diaita (Ilmu Gizi) Vol 4, No 2 (2012): NUTRIRE DIAITA
Publisher : Lembaga Penerbitan Unversitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/nut.v4i2.1246

Abstract

AbstractNutritional status of children are influenced by many factors, one of which is the consumption pattern. The consumption patterns may either bring a child into the status of malnutrition or overweight that inhibits growth and development. This study to identifying consumption patterns based on the nutritional status of children aged 6-7 years on the island of Sumatera. We used secondary data RISKESDAS 2010, with cross-sectional approach. The total of respondent are 2304 children’s. We used one-way An-nova test to analyzing data. Based on the results of the study, as many as 79.7% of children of normal nutritional status, underweight 10.3% and 9.9% overweight. The results showed that children who overweight nutritional status of the mostly had consumed foods from cereals and grains (441±178) g, meat and poultry (12.4 ± 46.7) g, egg (24±45) g, milk (7.8± 35) g, vegetables (64.5± 84 g and fruits (19±55.5) g. Meanwhile, the children who underweight nutritional status mostly consumed of marine products such as fish and other marine products (40±70) g. There were no significant differences between consumption pattern of (cereals and grains, beans, meat, poultry, fish, milk, fats or oils, vegetables, fruits, snack foods, beverages, sugar and others) and nutritional status in children age 6-7 years on the island of Sumatera. We need more efforts to prevent and overcome problem of malnutrition with the comprehensive approach that includes aspects related to the nutritional status. Keywords: Nutritional Status, Food Consumption Pattern, Children aged 6-7 y AbstrakStatus gizi pada anak banyak dipengaruhi oleh banyak faktor, salah satu diantaranya adalah pola konsumsi. Pola konsumsi yang tidak baik dapat membawa anak menjadi berstatus gizi kurang atau berstatus gizi lebih yang dapat menghambat pertumbuhan dan perkembangannya. Mengidentifikasi pola konsumsi berdasarkan status gizi pada anak usia 6-7 tahun di Pulau Sumatera. Data yang digunakan adalah data sekunder RISKESDAS 2010, dengan pendekatan cross sectional. Jumlah sampel anak yang masuk penelitian sebesar 2304 anak. Dalam pengujian statistik menggunakan uji one-way annova. Berdasarkan hasil penelitian, sebanyak 79,7% anak berstatus gizi normal, 10,3% berstatus gizi kurang dan 9,9% berstatus gizi lebih. Berdasarkan hasil penelitian dapat diketahui bahwa anak dengan status gizi lebih paling banyak mengonsumsi makanan dari sumber serealia dan umbi-umbian 441 (±178 gr), daging dan unggas 12,4 (±46,7 gr), telur 24 (±45 gr), susu 7,8 (±35 gr), sayuran 64,5 (±84 gr) dan buah-buahan 19 (±55,5 gr). Sementara untuk anak dengan status gizi kurang paling banyak mengonsumsi bahan makanan dari hasil laut seperti ikan dan hasil laut lainnya 40 (±70 gr). Tidak terdapat perbedaan bermakna antara pola konsumsi (serealia dan umbi-umbian, kacang-kacangan, daging, unggas, ikan, susu, lemak atau minyak, sayuran, buah-buahan, makanan jajanan, minuman, gula dan lainnya) dan status gizi pada anak usia 6-7 tahun di Pulau Sumatera. Dalam upaya mencegah dan menanggulangi masalah gizi perlu dilakukan pendekatan menyeluruh yang meliputi aspek yang terkait dengan status gizi Kata Kunci : Status Gizi, Pola Konsumsi, Anak Usia 6-7 tahun
METODE PDAT DAN COMSTOCK LEBIH EFISIEN DIBANDINGKAN FOOD WEIGHING DALAM MENILAI SISA MAKANAN PASIEN Nisak, Nova Khairun; Ronitawati, Putri; Palupi, Khairizka Citra
Jurnal Nutrire Diaita (Ilmu Gizi) Vol 11, No 01 (2019): NUTRIRE DIAITA
Publisher : Lembaga Penerbitan Unversitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/nut.v11i01.2751

Abstract

Food waste is one of indicator to measure the quality of food service system. The most frequent method in assessing food waste is the Comstock visual method. Recently, PDAT (Pictorial Dietary Assessment Tool) has been identified as another valid and reliable method in assessing food waste. However, it remain unknown the difference of quantity and times between Comstock, PDAT and food weighing (gold standard) method. The aim of this study is to identify the difference of quantity and times of assessment between Comstock, PDAT and food weighing methods. This was quasi experimental study which assesses food waste by using three methods (Comstock, PDAT and food weighing) in Koja Hospital, North Jakarta. Comstock and PDAT methods were done by nutritionist at Koja Hospital and food weighing conducted by researchers. Total sample of this study was 70 trays. We found that there was no significant difference on quantity of food waste between methods of PDAT versus Comstock, PDAT versus food weighing, and Comstock versus food weighing (p>0.05). The time of assessment demonstrated significant difference between methods of PDAT versus food weighing and Comstock versus food weighing (p<0.05). However, there was no significance different in time of assessment between method of PDAT and Comstock. In conclusion, The PDAT, Comstock and Food weighing methods produce similar results in assessing the quantity of patient food waste. PDAT and Comstock methods were more efficient than food weighing in assessing the patient's food waste Keywords: food waste, PDAT, Comstock, Food weighing
ANALISIS PERBEDAAN ASUPAN ZAT GIZI BERDASARKAN STATUS GIZI WANITA DEWASA PESERTA MAJLIS TAKLIM NURUL HIDAYAH CIPULIR KEBAYORAN LAMA JAKARTA SELATAN Ronitawati, Putri; Elvandari, Miliyantri
Jurnal Nutrire Diaita (Ilmu Gizi) Vol 9, No 02 (2017): NUTRIRE DIAITA
Publisher : Lembaga Penerbitan Unversitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/nut.v9i02.2200

Abstract

Food and nutrition are related because the nutritional status of an individual is influenced by the food consumed. A balanced nutritional intake is required to achieve optimal health and prevention of non-communicable diseases. In adulthood the age will change many changes both physical changes and changes in psychology and social. Riskesdas 2010 results show that 21.7% of Indonesian adults are overweight (including obese), and women have a higher prevalence (26.9%) than males (16.3%) (Balitbangkes 2010). The purpose of this research is to analyze the difference of nutrient intake based on nutritional status of adult woman. The type of this study was observational with cross sectional study design with total subjects of 33 people (total sampling). Analysis with independent t-test showed that there were significant differences in protein intake (p Value 0.043) and vitamin B1 intake (p Value 0.049) based on nutritional status of respondents. Intake of nutrients need to be adjusted with balanced nutrition so that the need for nutritional education gradually so as to meet the adequacy of nutrients. Keywords: nutritional intake, nutritional status, adult women
Perbedaan Konsumsi Cairan, Besaran Energi Minuman, dan Berat Jenis Urine pada Murid Kelas 4-5 Sekolah Dasar Negeri Sudimara 8 dan Sekolah Dasar Swasta Yadika 3 Ciledug Aryani, Dian; Rahmawati, Siti Mutia; Ronitawati, Putri
Jurnal Nutrire Diaita (Ilmu Gizi) Vol 2, No 2 (2010)
Publisher : Lembaga Penerbitan Unversitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/nut.v2i2.675

Abstract

AbstractWater is a major component of the body’s thermoregulatory system, substition of the body’s metabolism, for digestion, foodprocessing, muscle contractions, etc. The purpose of this study was to determine the differences between water consumption, total of energy drinks, and urine specific gravity in 4-5 grade student public primary school. The method used simple random sampling and the total of subject is 62 students. The data were collected such as; 1). Characteristics of sample: gender, age, Weight, Height, the amount of pocket money, knowledge about drinking water, and physical activity; 2). Consumption of water and energy drinks,taken from 3x24 hours food recall; 3). The density of urine, taken from the examination in the laboratory. The results shows the average consumption of water is 2097.9 ml (±152.241) for public primary school, whereas the private primary school is 2657.2 ml (±327.6); the total of energy drinks is 173.4 kcal (±82.8), it is from powder and tea drinks without packing, whereas the private primary school 434.7 kcal (±179.5), it is from milk without packaging, juice without bottled, and tea packaging; urine specific gravity in public primary school is 1022 (±7.7) 1whereas in private primary school is 1015 (±6.6). There are significant differences between water consumption (p<0.05), total of energy drinks (p<0.05), and urine specific urine specific gravity in 4-5 grade student public primary school (p<0.05). In public primary schools are still below the recomended intake of water requirement, therefore we should encourage student to increase their water consumption.Keywords: water consumption, total energy drinks, urine specific gravity AbstrakAir merupakan suatu komponen utama thermoregulatory system tubuh, pengganti metabolisme tubuh, untuk pencernaan, pengolahan bahan makanan, kontraksi otot, pengatur suhu tubuh, dll. Kebutuhan cairan anak usia 1-18 tahun relatif lebih besar. Tujuan penelitian ini adalah mempelajari perbedaan konsumsi cairan, besaran energi minuman, dan berat jenis urine murid kelas 4-5 sekolah dasar negeri dan sekolah dasar swasta. Pengambilan data dilakukan pada bulan Juni 2009. Cara pengambilan sampel dilakukan secara acak sederhana, sehingga total subjek di dapat 62 orang. Data yang dikumpulkan meliputi: 1)Karakteristik sampel: Jenis kelamin, umur, BB, TB, besaran uang saku, pengetahuan tentang air minum, dan aktivitas fisik; 2)Konsumsi cairan dan besaran energi dari minuman, diambil melalui food recall 3x24 jam; 3)Berat jenis urine,diambil melalui pemeriksaan di laboratorium. Hasil penelitian menunjukkan rata-rata konsumsi cairan sekolah dasar negeri 2097,9 ml (±152,241),sedangkan sekolah dasar swasta 2657,2 ml (±327,6); besaran energi minuman sekolah dasar negeri 173,4kkal (±82,8) berasal dari minuman serbuk dan teh tanpa kemasan, sedangkan sekolah dasar swasta 434,7kkal (±179,5) berasal dari susu tanpa kemasan, jus tanpa kemasan, dan teh kemasan; berat jenis urine sekolah dasar negeri 1022 (±7,7) sedangkan sekolah dasar swasta 1015 (±6,6). Ada perbedaan yang signifikan antara konsumsi cairan (t=8,622);(p<0,05), besaran energi minuman (t=7,362);(p<0,05), dan berat jenis urine pada murid kelas 4-5 sekolah dasar negeri dan sekolah dasar swasta (t=3,903);(p<0,05). Pada sekolah dasar negeri konsumsi cairan masih dibawah anjuran perlu di dorong untuk meningkatkan konsumsi cairan yang relatif tinggi.Kata kunci: konsumsi air, energi minuman, berat jenis urine
Hubungan Kepuasan Pelayanan Gizi terhadap Sisa Makanan pada Tenaga Kesehatan di Rumah Sakit Darurat Corona Wisma Atlet Kemayoran Harnum, Sofia; Sa'pang, Mertien; Tambunan, Maria; Ronitawati, Putri
Jurnal Nutrire Diaita (Ilmu Gizi) Vol 15, No 02 (2023): NUTRIRE DIAITA
Publisher : Lembaga Penerbitan Unversitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/nut.v15i02.6650

Abstract

Latar Belakang: Gizi merupakan salah satu aspek kesehatan yang memiliki peran penting dalam peningkatan produktivitas tenaga kerja, terutama tenaga kesehatan yang memiliki tugas melayani pasien saat pandemi. Untuk meningkatkan imunitas diperlukan juga asupan makan yang baik yang dapat dilihat dari pemenuhan kebutuhan gizi dan juga kepuasan pelayanan gizi yang diberikan kepada tenaga kesehatan. Tujuan: Untuk mengetahui hubungan antara kepuasan pelayanan gizi terhadap sisa makanan. Metode: Jenis penelitian yang digunakan adalah penelitian Cross-Sectional. Penelitian ini dilakukan pada April 2022 dan terdapat populasi sebanyak 576 tenaga kesehatan dan sampel penelitian diambil menggunakan metode accidential sehingga didapatkan jumlah sampel yaitu 137 sampel tenaga kesehatan di RSDC Wisma Atlet Kemayoran. Pengambilan data dilakukan menggunakan Google Form yang berisi kuesioner terkait kepuasan pelayanan gizi dan sistem Comstock untuk data sisa makanan. Uji statistik dilakukan secara deskriptif yang dianalisis menggunakan Uji Chi-Square. Hasil: Hasil penelitian menunjukkan bahwa tidak terdapat hubungan antara penampilan makanan (nilai p=0,94), variasi (nilai p=0,19), aroma (nilai p=0,33), rasa (nilai p=0,25), higienitas (nilai p=0,65), kuantitas (nilai p=0,57) dan keseluruhan (nilai p=0,27) dengan sisa makan. Sisa makanan dapat dipengaruhi dari berbagai faktor, semakin sedikit sisa makanan maka semakin tinggi tingkat pemenuhan gizi tenaga kesehatan.Kata kunci: Pelayanan Gizi, Kepuasan, Sisa Makanan.
Hubungan Intensitas Konsumsi Kopi, Perilaku Mindful Eating, dan Tingkat Stres Akademik dengan Gejala Dispepsia Fungsinal pada Mahasiswa Tingkat Akhir Maharani, Ceptia; Sa'pang, Mertien; Palupi, Khairizka Citra; Ronitawati, Putri; Juliani, Kurnia Dwi
Jurnal Nutrire Diaita (Ilmu Gizi) Vol 17, No 02 (2025): NUTRIRE DIAITA
Publisher : Lembaga Penerbitan Unversitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/nut.v17i02.9883

Abstract

Dispepsia fungsional merupakan gangguan pencernaan yang umum terjadi, terutama pada mahasiswa tingkat akhir yang rentan mengalami stres akademik dan memiliki kebiasaan konsumsi makanan atau minuman yang dapat mengiritasi saluran pencernaan. Studi pendahuluan menunjukkan prevalensi dispepsia sebesar 68% pada mahasiswa tingkat akhir di Fakultas Ilmu Kesehatan Universitas Esa Unggul, Jakarta Barat. Penelitian ini bertujuan mengetahui hubungan antara intensitas konsumsi kopi, perilaku mindful eating, dan tingkat stres akademik dengan gejala dispepsia fungsional pada mahasiswa tingkat akhir. Penelitian menggunakan desain cross-sectional dengan melibatkan 105 mahasiswa tingkat akhir Fakultas Ilmu Kesehatan Universitas Esa Unggul yang dipilih melalui teknik proportionate stratified random sampling. Data gejala dispepsia fungsional, perilaku mindful eating, dan tingkat stres akademik diperoleh melalui kuesioner, sedangkan data intensitas konsumsi kopi diperoleh melalui wawancara menggunakan formulir SQ-FFQ. Analisis dilakukan secara univariat dan bivariat menggunakan uji chi-square. Hasil penelitian menunjukkan terdapat hubungan antara intensitas konsumsi kopi (p = 0,000) dan tingkat stres akademik (p = 0,002) dengan gejala dispepsia fungsional, namun tidak terdapat hubungan antara perilaku mindful eating dengan gejala dispepsia fungsional (p = 0,095). Mayoritas responden berusia 22 tahun, berjenis kelamin perempuan, mengalami gejala dispepsia fungsional (70,5%), memiliki intensitas konsumsi kopi tinggi (52,4%), perilaku mindful eating kategori mindful (55,2%), dan tingkat stres akademik sedang (50,5%). Kata Kunci: Dispepsia; Konsumsi Kopi; Mindful Eating; Stres Akademik.
The Effect of I Love My Food Book Media on Mothers' Knowledge and Attitudes Regarding Difficulty Eating (Picky Eating) in Pre-school Children at Kartika X-9 Kindergarten School, Tangerang City Putri, Debby Annisa; Ronitawati, Putri; Melani, Vitria
Jurnal Nutrire Diaita (Ilmu Gizi) Vol 17, No 01 (2025): NUTRIRE DIAITA
Publisher : Lembaga Penerbitan Unversitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/nut.v17i01.8358

Abstract

Co-Authors Adhella Komala Dewi Aditya Sagara Putra Agnes Meila Candrasari Amelia, Sry Rizki Anggraeni, Diah Anggraeni, Dini Aprisa, Annisa Sekar Arofah, Sari Nur Asalwa, Nabila Ashifa Meyta Kristya Asmarani, Intan Dwi Aspiyani Aspiyani Bestari, Dania Senja BUDI SETIAWAN Budiarti, Tia Bunga F Ayupradinda Chairunissa Aulia Zikrika Dania Senja Bestari Dewanti, Lintang Purwara Dian Aryani Dudung Angkasa Dudung Angkasa Dudung Angkasa Dwi Noviyantini Elika Mareta Rahim Elistia Elvandari, Miliyantri Erry Yudhya Mulyani Erry Yudhya Mulyani Estofany, Fredy Fadilatunnisa Hayatunnufus Febriyani Febriyani Fenny Anngraeny Nasution Fernanda, Catrine Finandita Widia Andriani Fitria Damayanti, Fitria Gifari, Nazhif Gunawan, Caroline Ferisca Haerani, Rini Siti Hanifah, Luthfi Nur Harna Harna Harna, Harna Harna, Harna Harnum, Sofia Hartati, Lilik Sri Hazadina, Tsabitah Ima Yudiyanti Inggriani Puji Lestari Intan Ali Ramadhiany Intan Dwi Asmarani intan permata sari Ismawati, Yuni Juliani, Kurnia Dwi Karima, Nadina Khairizka Citra Khairizka Citra Palupir Laras Sitoayu Lestari, Khezia Nina Leyrina Rizky Utami Lubis, Stefany Maharani, Ceptia Mandar, Nurulhasna S Maria Tambunan Maya Fernandya Siahaan Michael Fujima Mika Puspita Milka Alana Sabu Mury Kuswari Nabilah, Anisa Nadina Karima Nadiyah Nadiyah Nadiyah Nadiyah Nadya Faradilla Nazhif Ghifari Ni Putu Dewi Ninda Aini Syaher Nisak, Nova Khairun Noven, Andreas Novia Indri Saputri Novianti, Anugerah Novianti, Anugerah Novianti, Anugrah Noviati, Anugrah Nur Azizah Nurhayati, Arin Fransisca Nurul Shiva Fauziah Palupi, Khairizka Citra Prabowo, Mas Dwi Yoga Prita Dhyani Swamilaksita Putri Nurhasanah Putri Nurhasanah Putri Nurhasanah Yahya Putri Nurhasanah Yahya Putri, Debby Annisa Putri, Vira Herliana Rachmanida Nuzrina Rachmi Octaviana Rahmawati Rasidin Rakhmawati, Yenny Dewi RAMADHANI, SALSABILA Ratri Oktaria Jasmine Reza Fadhilla Rianti Sri Widayati Rifki, Muhammad Ainur Risa Martiana Risda, Rahmatia Rohmah, Alfy Daniyati Sa'pang, Mertien Sagala, Relina Salsabila Ramadhani Sarah Mardiyah Sari, Ira Purnama Sawitri, Titis Retno Septia Rosdyaningrum Shahdila, Jani Shidiqah, Raysah Sadiyah Simangunsong, Desi W.T Siti Badriyah Siti Badriyah Siti Mutia Rahmawati Swamilaksita, Prita Dyani Tiurma Sinaga Tri Puspita, Tri Ummanah Ummanah, Ummanah Utami, Dessy Aryanti Viki Riantama Vira Herliana Putri Vitria Melani Vitria Melani, Vitria Wahyu Pratama Wahyu Pratama Wahyuni, Yulia Yuni Ismawati Yuni Pradila Yuni Pradilla Fitri Zulidar, Nur Afni