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Jurusan Kimia FMIPA Universitas Halu Oleo Kendari
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Journal : Nutrition Scientific Journal

 1 
Identifikasi formalin pada ikan asin dan gambaran pengetahuan penjual tentang formalin di Pasar Cikurubuk Kota Tasikmalaya Purnama, Muhammad Wildan; Susilowati, Prima Endang; Kosnayani, Ai Sri
Nutrition Scientific Journal Vol 2, No 2 (2023)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v2i2.7963

Abstract

Formalin merupakan salah satu jenis bahan tambahannpangan yang dilarang. Penggunaan formalin sebagai bahan tambahan pangan kian marak di kalangan masyarakat salah satunya digunakan pada ikan asin. Formalin yang ikut terkonsumsi akan berbahaya bagi tubuh. Pasar Cikurubuk merupakan salah satu pasar di Kota Tasikmalaya yang menyediakan ikan asin. Tujuan penelitian ini adalah menganalisis ada tidaknya formalin pada ikan asin dan mengetahui gambaran pengetahuan penjual tentang formalin di Pasar Cikurubuk. Metode penelitian ini yaitu penelitian deskriptif. Populasi dari penelitian ini adalah semua jenis ikan asinnyang dijual di Pasar Cikurubuk Kota Tasikmalaya dan penjual ikan asin di Pasar Cikurubuk Kota Tasikmalaya. Sampel ikan asin diambil dengan teknik purposive sampling dan subjek responden diambil dengan total sampling. Pengujian kualitatif formalin menggunakan formalin test kit dan gambaran pengetahuan menggunakan kuesioner. Hasil dari penelitian ini yaitu dari 25 sampel ikan asin 13 sampel diantaranya positif mengandung formalin. Gambaran pengetahuan penjual ikan asin sebesar 92,9%  berpengetahuan baik dan 7,1% berpengetahuan tidak baik. Kesimpulan dari penelitian ini masih adanya ikan asin yang positif formalin di Pasar Cikurubuk Kota Tasikmalaya dan gambaran pengetahuan penjual ikan asin di pasar tersebut sudah cukup baik.
Tingkat pengetahuan gizi dan kebiasaan konsumsi sayur dengan status gizi pada mahasiswa Program Studi Gizi Universitas Siliwangi Anjani, Deris Sri; Atmadja, Taufiq Firdaus Al-Ghifari; Susilowati, Prima Endang
Nutrition Scientific Journal Vol 2, No 2 (2023)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v2i2.5813

Abstract

Permasalahan gizi terjadi pada mahasiswa dapat disebabkan oleh kebiasaan konsumsi yang salah. Kebiasaan konsumsi makan yang tinggi lemak, gula dan rendahnya asupan serat. Kebiasaan konsumsi sayur dapat dipengaruhi oleh tingkat pengetahuan gizi. Tujuan penelitian ini untuk mengetahui hubungan tingkat pengetahuan gizi dan kebiasaan konsumsi sayur dengan status gizi mahasiswa angkatan 2021 Program Studi Gizi Fakultas Ilmu Kesehatan Universitas Siliwangi tahun 2022. Metode penelitian ini yaitu survei analitik dengan rancangan cross-sectional. Populasi penelitian adalah mahasiswa angkatan 2021 Program Studi Gizi Fakultas Ilmu Kesehatan Universitas Siliwangi sebanyak 73 orang. Pengambilan subjek menggunakan teknik total sampling, subjek yang memenuhi kriteria sebanyak 68 orang. Analisis data menggunakan uji Spearman Rank. Data penelitian didapatkan dari pengisian kuesioner tingkat pengetahuan gizi, Frequency Questionnaire (FFQ), pengukuran berat badan dan tinggi badan. Hasil: menunjukan tidak ada hubungan tingkat pengetahuan gizi dengan status gizi, nilai signifikansi (p= 0,965).  Ada hubungan kebiasaan konsumsi sayur dengan status gizi, nilai signifikansi (p=0,005).
Tingkat pengetahuan dan kebiasaan konsumsi junk food dengan status gizi pada mahasiswa Program Studi Gizi Universitas Siliwangi Annisa, Maulina; Atmadja, Taufiq Firdaus Al-Ghifari; Susilowati, Prima Endang
Nutrition Scientific Journal Vol 1, No 1 (2022)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v1i1.5804

Abstract

Nutritional problems can be caused by the habit of consuming foods high in fat, salt, and sugar and low in vitamins and minerals, or "junk food." The level of knowledge related to junk food also influences perceptions, attitudes, consumption behavior, and consumption habits related to junk food, as well as nutritional status. The aim of the study was to find out the correlation between the level of knowledge and habits of eating junk food and the nutritional status of the 2019 class of Siliwangi University Nutrition Study Program students. The research method is a quantitative analytic survey with a cross-sectional approach. The technique of taking purposive sampling subjects from a population of 71 people and 69 people as research subjects Data collection involves filling out a junk food knowledge test, the Food Frequency Questionnaire (FFQ), and measuring height and weight. Data analysis used the Spearman rank correlation test. The results of the research on the level of knowledge of junk food and nutritional status obtained a significance value of 0.045 (0.05) and a correlation coefficient of 0.242. The significance value of the habit of eating junk food with regard to nutritional status is 0.521 ( 0.05). The conclusion of this study is that there is a moderate or moderately strong relationship between the level of knowledge of junk food and nutritional status, but no relationship between junk food habits and nutritional status. Suggestions include reducing or avoiding consumption of junk food and applying information and knowledge in everyday life so that you have a good nutritional status and avoid the dangers of junk food for your health.Masalah gizi dapat ditimbulkan oleh kebiasaan konsumsi makanan tinggi lemak, garam, gula dan rendah vitamin serta mineral atau disebut junk food. Tingkat pengetahuan terkait junk food juga berpengaruh terhadap persepsi, sikap, perilaku konsumsi dan kebiasaan konsumsi junk food serta status gizi. Tujuan dari penelitian ini adalah untuk mengetahui korelasi antara tingkat pengetahuan dan kebiasaaan konsumsi junk food dengan status gizi mahasiswa angkatan 2019 Program Studi Gizi Universitas Siliwangi. Metode penelitian kuantitatif dengan survei analitik dan  pendekatan cross sectional. Teknik pengambilan subjek menggunakan seluruh sampel namun dari 71 total populasi hanya 69 subjek yang memenuhi kriteria. Pengambilan data dengan cara pengisian kuesioner tingkat pengetahuan junk food, Food Frequency Questionnare (FFQ), pengukuran tinggi badan dan berat badan. Analisis data menggunakan uji korelasi spearman rank. Hasil penelitian ini yaitu terdapat hubungan antara tingkat pengetahuan junk food dengan status gizi, didapatkan nilai (0,05) sebesar 0.045 dan nilai koefisiensi korelasi 0.242 yang menunjukkan tingkat keeratan hubungan moderat atau sedang. Tidak terdapat hubungan antara kebiasaan makan  junk food dengan status gizi (0,05) yaitu 0.521.
Pengetahuan dan paparan media berhubungan dengan perilaku remaja dalam membaca label informasi nilai gizi Khairinisa, Sari; Hidayanti, Lilik; Susilowati, Prima Endang
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.v3i2.13797

Abstract

The consumption pattern of the community, including adolescents, has shifted to consuming ready-to-eat or packaged foods. This phenomenon needs to be controlled because these foods are generally high in sugar, salt and fat which are bad for health. This habit can arise partly due to low compliance to read nutritional value information labels. This study aims to analyze the factors associated with adolescent behavior in reading nutritional value information labels. The research method used cross sectional design with proportional stratified random sampling. The research sample was SMAN 1 Singaparna students, with a total of 328 people. Data were collected using a questionnaire instrument and analyzed by Chi Square Test. The results showed that there was a relationship between knowledge and the behavior of reading nutritional value information labels (p value = 0.009; OR = 1.859; 95% CI = 1.190-2.903) Media exposure also had a relationship with the behavior of reading nutritional value information labels (p value = 0.000; OR = 6.128; 95% CI = 2.857-13.137). However, there was no relationship between attitude (p value = 0.376), ability to read labels (p value = 0.264), special diet (p value = 0.130), gender (p value = 0.357) and pocket money (p value = 0.434) with the behavior of reading nutritional value information labels. Based on the results of this study, it can be concluded that knowledge and media exposure affect the behavior of reading nutritional value information labels, as well as being a risk factor. Therefore, it is recommended that students make it a habit to read nutrition labels before choosing packaged food products.
Fortifikasi mie kering dengan tepung sorgum sebagai makanan fungsional sumber serat pangan Almadany, Muhyiddin Ibnul Arabi; Hidayanti, Lilik; Susilowati, Prima Endang
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.v3i2.12008

Abstract

The teenage age group is vulnerable to obesity problems. The consumption pattern of foods high in fat and low in fiber is starting to increase, especially fast food, so that the need for balanced nutrition cannot be met. Instant noodles are a food that is often chosen because they are easy and quick to cook. Providing fortification in noodles is an alternative for reducing obesity rates. Sorghum is a source of high fiber from local food which can be used as an ingredient in making noodles. The addition of sorghum flour in making dry noodles is carried out as an effort to increase the nutritional value of food, especially dietary fiber and to utilize local food which is still underused in some areas. This research aims to examine the acceptability and dietary fiber content of dry noodles with the addition of sorghum flour. The design of this research is experimental. The design in this study used a factorial Completely Randomized Design (CRD) with a ratio of wheat flour to sorghum flour of 100:0 (F0), 90:10 (F1), 80:20 (F2), and 70:30 (F3). The analysis used for organoleptic data was Kruskal-wallis with the Mann-Whitney test. Food fiber content was tested using the enzymatic gravimetric method. The results of the research show that the acceptability results based on organoleptics which include color, aroma, texture and taste of dry sorghum flour noodles show significant differences in taste, texture and color, but not significant differences in aroma. The best treatment for sorghum flour dry noodles based on acceptability is F1 which is a 10% sorghum flour formula with a dietary fiber content of 7.24% and can be said to be a functional food source of dietary fiber.
Tingkat kecukupan energi dan zat gizi makro dengan status gizi remaja di Panti Asuhan Syubbaanul Wathon Kota Tasikmalaya Madani, Feryka Puri; Susilowati, Prima Endang; Husnul, Nisatami
Nutrition Scientific Journal Vol 4, No 1 (2025)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v4i1.15180

Abstract

Remaja yang tinggal di panti asuhan merupakan kelompok yang berada pada masa pertumbuhan dan rentan mengalami masalah gizi. Status gizi remaja dapat dipengaruhi beberapa faktor, diantaranya oleh tingkat kecukupan energi dan zat gizi makro dari makanan yang dikonsumsi. Penelitian ini bertujuan untuk mengetahui hubungan tingkat kecukupan energi dan zat gizi makro dengan status gizi remaja di Panti Asuhan Syubbaanul Wathon Kota Tasikmalaya. Metode penelitian ini yaitu cross sectional dengan 77 remaja yang tinggal di panti asuhan sebagai sampel penelitian yang diambil dengan metode total sampling. Data tingkat kecukupan energi dan zat gizi makro diperoleh dari rata-rata asupan yang dikumpulkan melalui wawancara food recall 2x24 jam. Data status gizi remaja diperoleh dari hasil pengukuran tinggi badan menggunakan stadiometer dan berat badan dengan timbangan digital, kemudian dilakukan analisis menggunakan aplikasi WHO Anthroplus. Uji statistik untuk analisis data menggunakan Chi-Square. Hasil penelitian menunjukkan tidak ada hubungan antara tingkat kecukupan energi (p = 0,441), karbohidrat (p = 0,128), lemak (p = 0,314), dan protein (p = 0,556) dengan status gizi remaja. Diperlukan edukasi tentang pengetahuan gizi seimbang untuk meningkatkan kualitas dan kuantitas makanan sehari-hari bagi remaja di panti asuhan.
Mi kering berbahan tepung kacang merah dengan pewarna buah naga sebagai pangan sumber serat Khalidza, Wafiq Noor; Susilowati, Prima Endang; Ghaffar, Mufti
Nutrition Scientific Journal Vol 4, No 1 (2025)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v4i1.16665

Abstract

Noodles are one of the types of food favored by the public. Most noodles available on the market are made from wheat flour, which is high in starch and low in fiber. An alternative is to replace the ingredients with those that have higher nutritional value. Red beans and dragon fruit offer nutritional benefits, including high fiber content and antioxidants. This study aims to evaluate the acceptability, fiber content, and starch content of dried noodles substituted with red bean flour and colored with dragon fruit juice. This research used a Completely Randomized Design (CRD) with four formulations and three replications. The noodle formulations were made by combining red bean flour and dragon fruit juice with the following wheat flour to red bean flour ratios: 100:0 (F0), 80:20 (F1), 70:30 (F2), and 60:40 (F3). The data were analyzed using the Kruskal-Wallis test followed by the Mann-Whitney post hoc test. Crude fiber content was analyzed using the gravimetric method, and starch content was analyzed using the AOAC (1970) method. Organoleptic testing results showed significant differences in aroma, color, taste, and texture indicators. Formula F1 was the most preferred formulation, with the highest average scores across the four evaluation criteria. The analysis of the selected formula (F1) showed it contained 2.69 g of crude fiber per 100 g of dried noodles and 74.28 g of starch per 100 g of dried noodles. It is concluded that Formula F1 can be considered a fiber-rich food. This study recommends consuming the dried noodles along with other fiber-rich foods to meet daily fiber requirements.
Co-Authors Ahmad Zaeni, Ahmad Aisyah, Iseu Siti Al Gazali, Muhammad Hijir Almadany, Muhyiddin Ibnul Arabi Alwahab Alwahab andi Dahlan Andriantie, Sharla Alicia Anjani, Deris Sri Annisa, Maulina Asep Suryana Abdurrahmat Atmadja, Taufiq Firdaus Al-Ghifari Betaditya, Dika Chahyani, Nur Azmi Desi Kurniawati Destiati, Dita Fikrinisa, Rizka Ghaffar, Mufti Gustaman, Rian Arie Heru Sumaryanto Hidayanti, Lilik Holyness Nurdin Singadimedja Husnul, Nisatami Irawan, Reihan Maulana Iseu Siti Aisyah Ketut Triastini, Ni Gusti Khairinisa, Sari Khalidza, Wafiq Noor Kosnayani, Ai Sri Listyawardhani, Yana Madani, Feryka Puri Madu, Wa Ode Al Wahyuni Madu Al Wahyuni marwan, iis Meilani Safitri Neni, Neni Novianti, Siti Nur lina Nurhamzah, Lutfi Yulmiftiyanto Pebriana, Sri M Purnama, Muhammad Wildan Putri, Olga Dila Pramudia Rahmawati Rahim Rahmawaty, Aisya Rustam Efendi Sadimantara, Muhammad Syukri Sam, Meriana Ahmad Sanatang ., Sanatang Sapto Raharjo Siska Siska Sri Maywati Sri Rejeki Sri Wahyuni Sukmawati, Heni Sumarlin Sumarlin Utami, Annisa Dwi Wellem H. Muskita Zikirah, Sitti