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Mujayanto
Poltekkes Kemenkes Surabaya
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Journal : Journal of Nutrition Explorations

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The Relationship of Nutritional Status and Natrium Consumption Hypertension Elderly Status in the Lamongan Health Center Area Durrotun Nihayah; Inne Soesanti; Mujayanto
Journal of Nutrition Explorations Vol. 1 No. 1 (2023): February
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v1i1.20

Abstract

The elderly are vulnerable to degenerative diseases, such as hypertension. The aim of the study was to determine the relationship between nutritional status and sodium consumption with hypertension elderly status in the in the Lamongan Health Center area. Quantitative design research method with this type of observational analytic research, cross sectional study approach. A sample of 63 respondents. Sampling using accidental sampling technique. Methods of data collection by weighing and measuring body height and interviews using the Semi Quantitative Food Frequency Questionnaire (SQ-FFQ) Form. The results showed that most of the elderly with hypertension were aged 60-69 years (74.6%), were female (57.1%), had a family history of hypertension (66.7%), had more nutritional status (49.2%), consumption of more sodium (54%) and hypertension status stage 1 (81.0%). The results of the Spearman correlation test stated that there was a relationship between nutritional status and hypertension status and that there was a relationship between sodium consumption and hypertension status (p=0.001;p=0.034). The conclusion of the study is that there is a relationship between nutritional status and hypertension status and sodium consumption and hypertension status in the Lamongan Health Center area. It is recommended to conduct nutrition education in the elderly.
Test of Receivability and Fiber Concerning of Talam Cake with The Addition of Chia Seed Flour Techikade as Snack for Constipation Yanfa' Qurrota 'Ayun Sari; Ani Intiyati; Mujayanto
Journal of Nutrition Explorations Vol. 1 No. 1 (2023): February
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v1i1.85

Abstract

Constipation (constipation) can occur at any age. One of them is stomach cramps. The purpose of this study was to determine the acceptability and fiber content of the platter cake with the addition of chia seed flour and soybean flour as a snack for constipation. The method of this study was an experiment on 3 formulations of the addition of rice flour, chia seed flour and soybean flour with the formulations KT1 (110:65:25), KT2 (100:75:25), and KT3 (90:80:30). ), using the organoleptic preference test in the form of likes or dislikes for the color, taste, aroma and texture of the Techikade platter cake presented to 25 panelists, the fiber content of the Techikade platter cake used the Gravimetric Method for the best formulation of the organoleptic test results. The results showed that the platter cake with the KT3 formulation was the most preferred with an average score of 3.76 which was included in the like category. The conclusion of the study showed organo-leptic properties, the formulation favored by the panelists was the KT3 formulation with a ratio of rice flour:chia seed flour:soy flour of 90:80:30 having a fiber content of 5.64% in 100g Techikade tray cake.
Acceptance Test And Fiber Levels Of Red Bean Ice Cream As An Alternative Snack For Obesity Prevention In Adolescent Anvy Aditya Raksesi; Ani Intiyati; Melina Sari; Mujayanto
Journal of Nutrition Explorations Vol. 1 No. 2 (2023): May
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v1i2.181

Abstract

Obesity is a pathological state. According to the 2019 AKG, adolescent fiber needs are 37 grams. If snacks are given 10% of the need, then 3.7 grams are obtained per snack. To meet this need, an innovative high-fiber snack is made by formulating red beans into ice cream. The aim is to determine the acceptability and fiber content in red bean ice cream products as an alternative snack to prevent obesity. The research method was an experiment on 4 different formulations with a ratio of skimmed milk and red beans 100 : 0 g, 50 : 50 g, 70 : 30 g , 60 : 40 g then an acceptability test was carried out. The highest acceptability test results will be tested for fiber content with the control formulation. The results showed that the formulation of red bean ice cream that had the highest acceptability was formulation 4 (EKM 4), which was 3.83 in the liking category and contained fiber content of 2.43% / 100 g. One serving of red bean ice cream based on calorie needs is 85 grams with a fiber content of 2.1 grams. Conclusion, the formulation with the highest acceptability is in formulation 4 (EKM 4).
Test of Acceptance and Fe Levels of Green Beans with the Addition of Katuk Leaves “PUCAHITUK” as a Teenager Snack to Prevent Less Blood Anggiani Tetra Putri Harahap; Mujayanto; Nuning Marina Pengge; Ani Intiyati
Journal of Nutrition Explorations Vol. 1 No. 3 (2023): August
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v1i3.217

Abstract

According to (WHO, 1992) anemia is a condition where the Hb level is lower than the normal limit. The purpose is to determine the acceptability and levels of iron in processed mung bean pudding products with the addition of katuk leaves as a source of iron snacks for adolescents. This research method is experimental. Data collection is obtained from organoleptic tests and Fe levels in the laboratory. Statistical analysis used the Kruskall Wallis and Mann Whithney test. The results showed organoleptic properties, the most preferred formulation by the panelists was the PKU formulation with a ratio (80:30). The highest Fe content in the control code was PKA at 18.91 mg/kg. Nutritional Adequacy Ratio recommends intake of 16 mg of Fe per day as a dietary effort to prevent anemia. If the snack is given 2 times with a portion of 10% of daily needs = 10% x 16 mg = 1.6 mg. Meanwhile, the Fe content of PUKAHITUK Pudding was <0.028 mg/kg. If the green bean pudding and katuk leaves weigh 90 g/cup, they contain 90gr/1000 x < 0.028 mg = 0.0252 mg/cup. It can be concluded that 1 cup of pudding does not meet the snack needs for teenagers.
Description of Knowledge of Stunting Children about Animal Food, Attitude and Behavior in Feeding at Gunggungan Lor Village, Probolinggo District Dinda Maulidiyah; Inne Soesanti; Nur Hatijah; Mujayanto
Journal of Nutrition Explorations Vol. 1 No. 3 (2023): August
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v1i3.243

Abstract

Severe nutritional deficiencies, including growth retardation, are infant conditions caused by malnutrition that result in being smaller than their age indicates. Factors that influence stunting in young children include direct factors such as diet and infectious diseases, as well as indirect factors such as nutrition, parenting, food transmission, and family knowledge. This research is useful to know of mothers of stunted infants about animal foods and their attitudes and behaviors when providing such foods in the village of Gungungan Roll, Probolinggo Regency. is. The research method used was descriptive. The study involved 38 mothers with stunted children aged 12 to 60 months. Data were collected by questionnaire-based interviews. Studies show that most stunted infants are between 42 and 58 months of age. The results also indicate a lack of animal protein due to low consumption of animal food. Most mothers have good knowledge (23 or 60.5%), agreeable attitudes (33 or 86.8%), but exhibit inadequate behavior (22 or 57.9%) in providing animal-based dishes. Mothers of stunted toddlers with good knowledge are more receptive and respond well to explanations about the condition, influencing their attitudes towards it.
Acceptance Testing of Sate Lilit PAHU (Patin Fish and Tofu) Modification According to Infant and Child Feeding Principles as an Alternative to Prevent Stunting Sherly Rahmawati; Taufiqurrahman; Mujayanto; Nuning Marina Pengge; Fahmi Hafid; Lee Shoo Thien
Journal of Nutrition Explorations Vol. 2 No. 3 (2024): August
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v2i3.249

Abstract

Stunting for children under the age of 5 years is caused by long-term protein deficiency and it is a public health problem in Indonesia. Patin fish is rich in protein, selenium and taurine, which help stimulate the growth and development of children. The aim of study was to assess the acceptability of thigh skewers (made with Patin fish and tofu) as a potential alternative to prevent stunting in infants and children, based on the principles of proper nutrition. Experimental study was conducted on a control group and three treatment groups. Organoleptic test was conducted among 25 panelists by using indicators of color, taste, aroma and texture. The average distribution of formulas for SLT 0 (3.73), SLT 1 (3.91), SLT 2 (3.57), SLT 3 (2.85). The most preferred formula was SLT 1. The SLT 1 consisted of 70 grams of Patin fish and 30 grams of tofu. The protein content of one serving of Sate wrapped around the thigh (Patin fish and tofu) is adequate to meet the protein requirements of toddlers. It providing 7.55 g of protein per snack, with a protein energy ratio of 24.61% and energy density of 3.62.
Energy, Protein, Fat and Carbohydrate Intakes in Children with Wasting Syndrome at SDN 2 Tlanak Kedungpring, Lamongan District Ifta Nur Fadhilah; Inne Soesanti; Mujayanto; Nur Hatijah
Journal of Nutrition Explorations Vol. 2 No. 2 (2024): May
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v2i2.298

Abstract

In school-age children, the body will later need energy and macronutrients for growth, physical activity and other skills. The purpose of this study was to describe the energy, protein, fat and carbohydrate intakes in children with wasting syndrome at SDN 2 Tlanak Kedungpring, Lamongan Regency. The research design used is descriptive observational. The sample consisted of 30 respondents. The technique used was 2 x 24-hour food recall interviews. The research time starts from October 2022-March 2023. The analysis technique used is univariate or descriptive. The results of this study showed that 20 respondents (66.6%) had energy consumption levels in the severe deficit category, 28 respondents (93.3%) had carbohydrate consumption levels in the severe deficit category, 13 respondents (43.4%) had protein consumption in the category of weight deficit and as many as 13 respondents (43.4%) had a level of fat consumption in the normal category. The conclusion of the study was that most children with wasting syndrome had normal levels of energy, carbohydrate and protein intake, deficits in weight and fat. The hope of this study is to provide an impetus for parents and the school to pay attention to children's food so that nutritional needs can be met.
The Effect of Counseling on The Importance of Balanced Nutrition Through Poster Media on Breakfast Habits of Students at SDN 155 Gresik Hilda Vilatul Rohmin; Inne Soesanti; Taufiqurrahman; Mujayanto
Journal of Nutrition Explorations Vol. 2 No. 1 (2024): February
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v2i1.325

Abstract

Balanced Nutrition Message recommends getting used to breakfast. If you don't have breakfast, your concentration will be disturbed and your learning achievement will drop. Counseling is carried out to improve a person's behavior with messages conveyed through print media (posters) the aim is to change students' breakfast habits. In order to observe students' breakfast habits, this research used a pre-experimental study with a one group pretest posttest design. A total of 40 children participated in the study at SDN 155 Gresik in grades 4 and 5, using the proportional random sampling method. The average knowledge score before and after counseling was 61.35 78.50. Breakfast behaviors were graded on a scale from 75.58 to 81.55 before and after counseling. According to the study's findings utilizing the paired t-test, balanced nutrition counseling through poster media had an impact on understanding of balanced nutrition (p 0.05), but had no impact on breakfast behaviors (p > 0.05). It is preferable to implement balanced nutrition advice, and one of them is establishing a breakfast routine because it can stimulate the brain and aid in concentration and focus while learning.
Description of Energy, Protein, Iron and Folic Acid Intake in Pregnant Women Protein Energy Malnutrition at Sobo Health Center Banyuwangi City Dhea Martadilla; Annas Buanasita; Nuning Marina Pengge; Mujayanto; Fahmi Hafid; Ang Yeow Nyin
Journal of Nutrition Explorations Vol. 2 No. 3 (2024): August
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v2i3.329

Abstract

Protein Energy Malnutrition (PEM) is one of the prevailing nutritional issues in Indonesia. Dietary intake is a crucial factor related to malnutrition in pregnant women, with the common impact being Low Birth Weight (LBW) of babies. This research examines the intake of energy, protein, iron, and folate among pregnant women with PEM in the working area of Sobo Health Center, Banyuwangi City. The study is descriptive in nature and involves 15 pregnant women with PEM from the Sobo Health Center area as respondents. Data collection involved filling out personal sheets, measuring upper arm circumference using a LiLA tape, and conducting 2x24-hour food recall interviews. Descriptive analysis was performed using frequency distribution tables generated by the SPSS program. The research findings indicate that among pregnant women with severe energy deficiency PEM, all 15 individuals (100%) had severe energy deficit, 7 individuals (46.7%) had severe protein deficit, and all 15 individuals (100%) had insufficient dietary intake to meet their nutritional needs during pregnancy.
Acceptance and Content of Iron of Nahukol (Broccoli Tofu Nugget) as an Alternative Food to Prevent Anemia Andika Ananda Eka Putra; Juliana Cristyaningsih; Mujayanto; Nurul Hindaryani
Journal of Nutrition Explorations Vol. 1 No. 4 (2023): November
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v1i4.345

Abstract

Anemia is a condition of low red blood cell mass or hemoglobin. Another way of prevention and control is to consume food sources of iron such as tofu. The general objective of this study was to determine the characteristics of "NAHUKOL" on the results of the acceptability test and iron levels of alternative snacks to prevent anemia. The research design used was experimental research with a total sample of 3 samples, the iron test sample used the most preferred sample and the control group. Data collection techniques used acceptability test and iron content test. the study was conducted from October to March 2023. The analytical technique used in the acceptability test was the Kruskal Wallis test and in the iron, test using the atomic absorption spectrophotometer method. The results of the research on the acceptability test obtained the most preferred formula was formulation 2. The iron content test obtained results in formulation 2 of 4.43 mg/100 g and the control group of 4.2 mg/100 g. NAHUKOL products (Tofu and Broccoli Nuggets) can be used as an alternative food to prevent anemia.
Co-Authors Ainur Wachidah Choirun Niza Alviony Berliana Aksari Anang Wahyudi Andika Ananda Eka Putra Ang Yeow Nyin Anggiani Tetra Putri Harahap Ani Intiyati Annas Buanasita Anvy Aditya Raksesi Devi Eka Ratnasari Dhea Martadilla Dian Shofiya Dinda Maulidiyah Durrotun Nihayah Fahmi Hafid Hilda Vilatul Rohmin Hindaryani, Nurul Ifta Nur Fadhilah Inne Soesanti Jayeng Wijayanti, Erlyna Juliana Christyaningsih Juliana Cristyaningsih Khristine Saputri Lee Shoo Thien Melina Sari Nugroho, Riezky Faisal Nuning Marina Pengge Nur Hatijah Nur Hatijah Nuswantari, Atika Rachmaniah Rahmania Rahmania Sayuningsih, Eny Sa’idah Zahrotul Jannah Sharifah Intan Zainun Sharif Ishak Sherly Rahmawati Taufiqurrahman Taufiqurrahman Wardani, Erika Martining Winarko, Winarko Yanfa' Qurrota 'Ayun Sari