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All Journal Indonesian Journal of Human Nutrition Jurnal Berkala Epidemiologi Jurnal Media Gizi Indonesia (MGI) Masyarakat, Kebudayaan dan Politik Jurnal Ilmiah Kedokteran Wijaya Kusuma Jurnal Preventia Health Notions Jurnal Ilmiah Universitas Batanghari Jambi Jurnal Manajemen Kesehatan Yayasan RS.Dr. Soetomo Journal of Applied Food Technology Jurnal Kesehatan Prima Journal of Maternal and Child Health Amerta Nutrition Darmabakti Cendekia: Journal of Community Service and Engagements Jurnal Ilmiah Permas: Jurnal Ilmiah STIKES Kendal Jurnal Aisyah : Jurnal Ilmu Kesehatan Abdimasku : Jurnal Pengabdian Masyarakat Jurnal Layanan Masyarakat (Journal of Public Service) Bakti Cendana: Jurnal Pengabdian Masyarakat Media Gizi Kesmas Journal SAGO Gizi dan Kesehatan Jurnal Kesehatan Tambusai Nutrisia Healthy Tadulako Journal (Jurnal Kesehatan Tadulako) Jurnal Keperawatan JURNAL ILMIAH KESEHATAN MASYARAKAT DAN SOSIAL Jurnal Ilmu Kesehatan dan Gizi Journal of Community Engagement in Health Strada Jurnal Ilmiah Kesehatan (SJIK) Jurnal Ilmu Kedokteran dan Kesehatan Indonesia
Annis Catur Adi
Departemen Gizi Kesehatan Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Analisis Korelasi Pengetahuan Gizi, Asupan Lemak Camilan, dan Pola Konsumsi Camilan dengan Status Gizi Remaja di Surabaya Fikriyah Al'aliyyu; Annis Catur Adi
Media Gizi Kesmas Vol 12 No 2 (2023): MEDIA GIZI KESMAS (DECEMBER 2023)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v12i2.2023.733-737

Abstract

Background: Adolescents are a group that is vulnerable to nutritional problems because this period includes a period of growth and development with physical, psychological and cognitive changes. There are several factors that affect nutritional status, such as the level of knowledge about nutrition and food consumption Objectives: Analyzing the correlation between the level of nutritional knowledge, snack fat intake and snack consumption patterns with the nutritional status of adolescents in Surabaya Methods: This research is a type of correlational research with a cross sectional study. The number of samples was 64 adolescents selected by proportional random sampling. Each variable studied was tested with the Spearman test. Adolescents' nutritional status were recorded with anthropometric measurements, nutritional knowledge with a questionnaire and snack consumption with the Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ) Results: there was a significant correlation between nutritional knowledge with nutritional status (p=0.042) and no significant correlation between nutritional status with snack fat intake (p=0.152) and snack consumption pattern (p=0.945) Conclusions: The higher level of nutritional knowledge possessed by adolescents, the more likely they will have good nutritional status.
Kajian Literatur: Pengaruh Penambahan Hati Ayam terhadap Kandungan Zat Besi pada Produk Formulasi Makanan untuk Mencegah Anemia Hafizotun Tsaqifah; Tasya Shafa Salsabila Muda; Dhiyah Ariba Oktaviani; Annis Catur Adi
Media Gizi Kesmas Vol 13 No 2 (2024): MEDIA GIZI KESMAS (DECEMBER 2024)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v13i2.2024.898-906

Abstract

Backgound: Iron (Fe) together with protein is needed by the body in the formation of hemoglobin so that if the amount of intake is less, the number of red blood cells used to transport oxygen to the lungs is not enough to meet the physiological needs of the body with normal hemoglobin levels of 12-15 g/dl in female adolescents and 13-17 g/dl in male adolescents. Iron deficiency causes disturbances or obstacles to growth which can cause symptoms of lethargy, weakness, fatigue and forgetfulness to anemia. Chicken liver is the most common source of iron used as a food formulation additive because it is easily accessible and is a source of heme iron which is more easily absorbed and contains less mineral binding material. Therefore, nutrient fortification in food formulations by utilizing chicken liver is needed to prevent anemia. Objectives: The effect of iron nutrient levels from the results of food formulations was analyzed by utilizing chicken liver as a substitute material intended to increase iron intake in an effort to prevent anemia. Methods: This research used the Literature Review method by tracing and reviewing several similar research articles that used experimental studies, especially in terms of product development that utilized chicken liver as a source of iron intake. The article search used the Google Scholar electronic database within the last 10 years (2014-2024) with keywords “anemia”, "iron", "food formulations", and "chicken liver". Results: From the 12 articles found, all formulas met the percentage of daily iron requirements according to the targets set by each study. The best formula had the highest iron content, which was 14.05 mg per 100 grams, while the formulation with the lowest iron content still met the target percentage of Recommended Dietary Allowance (RDA), which was 2.04 mg per 100 grams. The difference in iron content among the studies could be influenced by the percentage of chicken liver added to the formulation and the addition of other potential food ingredients. Conclusions: There is an effect of iron levels produced by food formulation products with the addition of chicken liver which has the potential to prevent anemia in the community.
Antropometri Kelahiran terhadap Kejadian Stunting di Desa Tentenan Barat, Kabupaten Pamekasan Fauzatur Rofiqoh; Eny Qurniyawati; Annis Catur Adi
Media Gizi Kesmas Vol 13 No 2 (2024): MEDIA GIZI KESMAS (DECEMBER 2024)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v13i2.2024.587-594

Abstract

Background: According to the 2022 data, 21.6% of Indonesian children under the age of five suffer from stunting, which is still below the 2024 RPJMN target. Pamekasan is one of the priority regency for stunting in Indonesia. Birth anthropometry, such as birth length and weight, are some of the risk factors for stunting. Hence, it is essential to conduct research at the village level to examine these risk factors and continue to reduce the stunting incidence in the future. Objectives: This study aim to analyze the association between birth anthropometry (birth length and weight) and stunting. Methods: This study was an analytic observational study using a case-control approach. The research was carried out in Tentenan Barat Village, Pamekasan Regency, Madura, East Java Province. The type of data in this research was secondary data obtained from ePPBGM data at Larangan Community Health Center in February 2023. The number of samples used in this study was 54 (18 cases and 36 controls). Analysis of the relationship between dependent and independent variables using the Fisher Exact test. Results: Birth weight was not correlated with stunting (p-value = 0.107). Birth length was related to stunting (p-value = 0.012; OR = 8.5; 95% CI= 1.506 < OR < 47.962). Conclusion: Birth length was birth anthropometry that associated with stunting in this study. It is necessary to fulfill nutritional intake and provide health care for mothers, especially during pregnancy, to prevent children from being born with low body weight and short length.
Pengaruh Substitusi Tepung Cangkang Telur terhadap Daya Terima Oatmeal Cookies pada Remaja Usia 10–15 Tahun Nabiilah Nuur’ainii; Annis Catur Adi
Jurnal Ilmu Kesehatan dan Gizi Vol. 4 No. 2 (2026): April: Jurnal Ilmu Kesehatan dan Gizi
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jig.v4i2.8953

Abstract

Calcium deficiency among Indonesian adolescents remains a nutritional concern that necessitates the development of food products utilizing alternative calcium sources. Eggshell powder has potential as a calcium fortification ingredient due to its high calcium content and abundance as food waste. This study aimed to analyze the effect of eggshell powder substitution on the organoleptic characteristics and acceptability of oatmeal cookies among adolescents aged 10–15 years. This experimental study used a Completely Randomized Design with four substitution levels: 0% (F0), 5% (F1), 6% (F2), and 7% (F3). Organoleptic quality testing was conducted by three trained panelists, while hedonic testing was performed by 30 adolescent panelists on selected formulas (F0, F2, F3), analyzed using the Friedman test (α = 0.05). Organoleptic quality results showed that F2 and F3 had characteristics closest to the control, while F1 showed higher negative attribute intensity in taste and texture parameters. Hedonic test results showed no significant differences between formulas across all parameters (p > 0.05), with mean scores ranging from 3.87 to 4.63 out of a scale of 5 (very much liked). Formula F3 is recommended as the best formula as it demonstrated acceptability comparable to the control while containing the highest calcium substitution level.
Co-Authors Abdurrahman Ali Adi Pranoto Adinda Nurul Istiqomah Adiningsih, Sri Afifah, Lyna Nur Aisyah Noer Auliyah Madani Pertiwi Al Himny Rusydy, Muhammad Alfian Yusuf Ali Iqbal Tawakal Ali Iqbal Tawakal Ali Iqbal Tawakal Alristina, Arie Dwi Alzha Adila Harisina Amilenia Nurlaila Amirah Adlia Amirah Adlia Andini Octaviana Putri Anggun Pinasti Ilahi Anisah, Mufidah Anna Smdyah Putri Anna Surgean Veterini Anni Syntya Annisa Lutfiah Annisa Rizky Malichati Annisa Rizky Maulidiana Arina Farmalabitta Annis Arina Mufida Ersanti Arina Mufida Ersanti Ariza, Nahya Rahmatul Asrul Bahar Atsarina Anindya Aulanni'am, Aulanni'am Aulanni’am Aulanni’am Aulia Ramadhani Aulia, Noni Angelina Tazky Bambang Wahjuprajitno Bambang Wirdjadmaji Bambang Wirdjadmaji, Bambang Berliandita Shabhati Brilliant Anjar Saputro Calvin Ramadhani Chatarina Umbul Wahyuni Cindhy Pamela Kesuma Claudia Ni Luh Merry Marzeline Damar Maulidina Nur Wening Damar Rasti Adhika Daniel Christanto Dea Amanda Caressa Deandra Ardya Regitasari Deandra Ardya Regitasari Dewi, Ratna Candra Dhiyah Ariba Oktaviani Diah Patria Nuringtyas Dian Puteri Andani Dini Andrias Andrias Dini Ririn Andrias Dinis Puspita Rakhman Dominikus Raditya Atmaka Dyah Patria Nuringtyas Edinda Ayu Miranti Elya Sugianti Emyr Reisha Ishaura Endah Bardiati Enny Susanti Eny Qurniyawati Eva Flourentina Kusumawardani Eva Flourentina Kusumawardani Faradillah Rahmy Savitri Faradita Meilinda Wulan Sari Farah Rosyihana Fadhila Farapti Farapti Fariani Syahrul Fathrizqita Aghnia Raudhany Fathrizqita Aghnia Raudhany Fauzatur Rofiqoh Febry Dian Permatasari Fedora Ivena Thom Fifi Nirmala Fikriyah Al'aliyyu Firdaus, Salwa Sausan Ghanynafi, Abdullah Hafizotun Tsaqifah Hamzah Hamzah Hari Basuki Notobroto Haryana, Nila Reswari Hasanah, Dina Khomariyatul HENI RACHMAWATI Heni Rachmawati Hernita Riski Hisma Zauharotun Nisa Humaira, Arisya Iga Ayuni Fatmala Iga Ema Dini Ikeu Ekayanti Ikhtiar, Ilham Irfa Ekasanti Irwanto Irwanto Irwanto, Irwanto Isaura, Emyr Reisha Isyana, Deta Oryza Ivan Mahardika Yusuf Jayantini, Hikmah Ervina Jewel Patricia Junaida Astina Kamila Dwi Febrianti Kartini Kartini Lailata, Irina Lailatul Muniroh Lailia Wahyuliana Lathifah Ilmawati Laura Navika Yamani Lina Nurbaiti Lipu, Yanto Lisda Juniarsy Rahardjo Luki Mundiastuti M. G. Bagus Ani Putra Maharani, Shafira Mahmud Aditya Rifqi Mardiyono Yono Mawaddah, Tsalatsa Aulia Mei Lestari Ika Widyyati Meity Ardiana Melissa Ruslan Merryana Adriani Meyrina Putri Cahyariani Mohammad Fahmi Rasyidi Muamar Afdhal Mahendra Muda, Tasya Shafa Salsabila Mufida Ersanti, Arina Muhammad Atoillah Isfandiari Nabiilah Nuur’ainii Nabillah Eka Permatasari Nanik Handayani Nelly Setiawaty Novira Dian Rachmadia Nur Mufida Wulan Sari Nuraidah, Lutfi Fajar Nuthathai Sutthiwong Oktaviani, Dhiyah Ariba Purwandini, Septiana Puspitasari, Prastiwi Novia Putra, M.G. Bagus Ani Putri Safrida Rahmawati Putri, Cahya Ramadhanti Rachmad Suhanda Rachmahnia Pratiwi Rahmawati, Siti Irma Rakhmalia Imeldawati Ramadhan, Ramadivan Bagus Rasyidi, Mohammad Fahmi Ratna Candra Dewi Rehatta, Nancy Margarita Reza Yuanita Ananta Riris Diana Rachmayanti Rita Ismawati Rita Ismawati Rizky Arifandy Amir Rizma Dwi Nastiti Romadhona, Salsabila S R Widya Areta Humaniora Justisia S.Pd. M Kes I Ketut Sudiana . Sakinah Aljuffrie Salisa, Wizara Salma Chalisha Santi Martini Sarmanu, Sarmanu Septa Katmawanti, Septa Septyaningrum Putri Purwoto Shafira Putri, Maurilla Shrimarti R Devi Sinaga, Niken Ayu Br Siti Nur Husnul Yusmiati Siti Rahayu Nadhiroh Siti Shofiya Novita Sari SOETJIPTO . Soma Aditya Putra SRI LESTARI Subijanto Marto Soedarmo Subijanto Marto Soedarmo Sukmadewi, Marcella Suryanto Suryanto Suryanto, Suryanto Syafrina Mareta Sari Tasya Shafa Salsabila Muda Timbuktu Harthana Tri Ratnaningsih Tri Ratnaningsih Tri Sulistijorini, Hinu Trias Mahmudiono Tsaqifah, Hafizotun Ulfatul Karomah Vania Aristawidya Vetty Silvana Maulida Vidya Anggarini Rahmasari Vidya Anggarini Rahmasari Widati Fatmaningrum Widijiati Widijiati Widjiati Widjiati, Widjiati Widodo Jatim P Widodo Jatim Pudjirahardjo Widyyati, Mei Lestari Ika Wijaya, Vania Alvabella Wizara Salisa Wizara Salisa Wizara Salisa Wizara Salisa Wizara Salisa Wizara Salisa Wizara Salisa Wizara Salisa Yama Dharma Putera Yasmin Muntaza Yeni Susanti Yulia Kurnia Sari Yusmiati, Siti Nur Husnul Yusuf, Alfian