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All Journal Amerta Nutrition Jurnal Kesmas dan Gizi (JKG) Sehat Rakyat: Jurnal Kesehatan Masyarakat Nutriture Journal
Rani Nurmayanti
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Evaluation of Nutrition Intervention On Snack's Eating Habits and Anthropometric Status of College Students in Malang City Rany Adelina; Carissa Cerdasari; Rani Nurmayanti; Elok Widayanti
Amerta Nutrition Vol. 5 No. 2 (2021): AMERTA NUTRITION
Publisher : Universitas Airlangga, Kampus C, Mulyorejo, Surabaya-60115, East Java, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v5i2.2021.166-172

Abstract

Background: Problems that arise in students based on the results of the 2016 study indicate that more than 80% of students like to eat unhealthy snacks such as packaging snacks, fried foods, instant noodles, and meatballs. Where snacks contain high energy, carbohydrates, protein, saturated fat, and salt. The excess energy and nutrients intake are related to increasing the metabolic incidence of syndromes and the main risk factors for cardiovascular disease.Objectives: This study aims to determine the effectiveness of giving nutritional interventions to eating habits and anthropometric status of college students in Malang.Methods: The quasi-experimental design with 31 participants from college students in Malang. Nutrition interventions provided in the form of education related to healthy snacks and assistance in making healthy snacks. The instruments used were pretest-posttest, questionnaire, and semi FFQ. Data processing was carried out by descriptive statistical analysis and dependent t-test at a 95% confidence level.Results: There was a significant increase in knowledge related to healthy snacks for subyek penelitiants (p <0.01) indicated by the results of the pre-test and post-test. There was an increase in the influence with nutrition claims by 31% and there was a significant difference between before and after the intervention (p = 0.013). The results of a healthy semi FFQ snack for the fruit category experienced a significant increase after being given an intervention program (p <0.01), while the semi FFQ results for unhealthy snacks for the category of salted crackers, chocolate/candy, pudding, and market snacks tended to decrease in consumption although not significant. The prevalence of overweight and obese in participants before being given intervention was 29% and decreased after being given intervention to 22.6% even though there was no significant difference (p = 0.096).Conclusions: There is an increase in the influence of 'nutrition claims' and fruit consumption significantly. While the prevalence of obese tends to fall even though it is not significant between college students.
Pengaruh Penyuluhan Gizi Seimbang, Standar Porsi, Ketersediaan Energi dan Zat Gizi Makro Menu Terhadap Tingkat Pengetahuan Penjamah Makanan di Pondok Pesantren Kyai Syarifuddin Kota Lumajang Annessa Marknalia; Maryam Razak; Rani Nurmayanti
NUTRITURE JOURNAL Vol 2 No 1 (2023): Jurnal Nutriture
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/nj.v2i1.3834

Abstract

Latar Belakang: Pondok Pesantren Kyai Syarifuddin merupakan salah satu institusi pendidikan islam terbesar di Kota Lumajang. Pada penyelenggaraan makanan, tidak menggunakan siklus menu dan perencanaan menu khusus berdasarkan kelompok umur. Menu makanan yang disajikan tidak seimbang dan tidak menggunakan standar porsi sehingga tidak ada standar atau acuan yang baku. Tujuan: Mengetahui pengaruh penyuluhan gizi seimbang, standar porsi, ketersediaan energi dan zat gizi makro menu terhadap tingkat pengetahuan penjamah makanan. Metode: Penelitian kuantitatif menggunakan quasi experiment dengan desain penelitian one grup pretest posttest. Penelitian dilakukan di Pondok Pesantren Kyai Syarifuddin pada Bulan Juli-Agustus 2022. Populasi dalam penelitian ini adalah seluruh penjamah makanan dengan jumlah sampel sebanyak 10 orang. Untuk mengetahui pengaruh intervensi menggunakan uji paired t-test dan uji wilcoxon. Hasil: Hasil uji statistik tingkat pengetahuan penjamah makanan dengan tingkat kepercayaan 95% menunjukkan nilai p=0,001 sehingga terdapat perbedaan sebelum dan sesudah intervensi. Menu yang disajikan sesudah intervensi menjadi seimbang (90%). Sebelum intervensi, standar porsi menu yang disajikan tergolong tidak tepat, ketersediaan energi dan zat gizi makro menu tergolong sangat kurang. Namun, sesudah intervensi mengalami peningkatan. Simpulan: Intervensi berupa penyuluhan berpengaruh terhadap tingkat pengetahuan penjamah makanan. Sebaiknya, penjamah makanan dapat menerapkan gizi seimbang, standar porsi sesuai anjuran dan lebih memperhatikan energi dan zat gizi pada menu yang disajikan.
The Effect of Brassica Veggie Spring Roll Recipe Modification on Sensory Evaluation (Color, Aroma, Texture, Taste, Nutritional Value) at Senjani Kitchen Malang Taqiyya Firdausi Aliyya; Rani Nurmayanti
JURNAL KESMAS DAN GIZI (JKG) Vol. 8 No. 2 (2026): 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: 10.35451/5qqhdm95

Abstract

Recipe modification is the process of creating and developing existing recipes to improve their overall quality. In catering food service, recipe modification aims to enhance menu quality in terms of taste, color, aroma, texture, and nutritional value, making the products more appealing to consumers. Attractive menus are more easily accepted by consumers and can positively influence customer satisfaction. This study aimed to analyze the development of the Brassica Veggie Spring Roll recipe based on sensory evaluation, including color, aroma, texture, taste, and nutritional value, at Senjani Kitchen Malang. The research employed a quasi-experimental method with a posttest-only control group design. The study was conducted in November 2025 at the Integrated Laboratory of Poltekkes Kemenkes Malang. The organoleptic test involved 25 panelists consisting of students from the Applied Bachelor Program in Nutrition and Dietetics and Dietitian Professional students of Poltekkes Kemenkes Malang. The preference assessment scale was categorized into four levels: Strongly Like (SL), Like (L), Dislike (D), and Strongly Dislike (SD). Data were analyzed using univariate analysis with Microsoft Excel and bivariate analysis using the Wilcoxon test. The results showed that the highest hedonic score was found in the aroma of the modified recipe, with a value of 3.52, which fell into the “Like” category. The Wilcoxon test indicated significant differences in preference levels for aroma, texture, and taste (p-value < 0.05), meaning that recipe modification had a significant effect on these attributes. Nutritional value analysis using NutriSurvey 2007 revealed differences in energy, protein, fat, fiber, and carbohydrate content before and after the recipe was modified. Based on these findings, recipe modification influenced aroma, texture, taste, and nutritional value. Future research is recommended to explore color variations in recipe development and to conduct laboratory-based nutritional analysis for more accurate results.
Pengembangan Formula Enteral Rendah Lemak Berbasis Pangan Lokal (Labu Kuning dan Tepung Kedelai) sebagai Strategi Peningkatan Kualitas Pelayanan Gizi Rumah Sakit Munitya Anjalya Pertiwi; Rani Nurmayanti
Sehat Rakyat: Jurnal Kesehatan Masyarakat Vol. 5 No. 2 (2026): Mei 2026
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/sehatrakyat.v5i2.7103

Abstract

Low-fat enteral nutrition is an essential component of hospital nutritional support for patients with fat intolerance, hepatobiliary and pancreatic disorders, and post operative conditions. Nevertheless, standard hospital formulas frequently present limitations in nutritional adequacy, physical properties particularly texture and sensory acceptability. This study aimed to evaluate the effects of varying concentrations of pumpkin flour and soybean flour on the nutritional composition, viscosity, flow rate, and sensory acceptability of a low-fat enteral nutrition formula. A quasi experimental study employing a post-test-only control group design was conducted by comparing a standard hospital formula (F0) with two modified formulations (F1 and F2). The study was performed from October to December 2025 at RSUD Gambiran Kediri and the Integrated Laboratory of Poltekkes Kemenkes Malang. Hedonic testing involved 20 nutrition students using a 4-point hedonic scale. Nutritional composition was calculated based on the Indonesian Food Composition Table. Sensory data were analyzed using the Kruskal Wallis and Mann Whitney U tests, while flow rate was assessed using one-way ANOVA. The findings indicated that the modified formulations significantly increased energy and protein content compared with the standard formula while maintaining low fat levels. Formula F2 exhibited the most favorable physical characteristics, with a flow rate of 5.14 cc/s and a viscosity of 427.5 cP, and achieved the highest acceptance scores for taste and color (p < 0.05). All formulations complied with hospital food service budget standards. Therefore, F2 demonstrates strong potential as a nutritionally adequate and acceptable alternative low-fat enteral formula.
Co-Authors Annessa Marknalia Cerdasari, Carissa Elok Widayanti Maryam Razak Munitya Anjalya Pertiwi Taqiyya Firdausi Aliyya