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All Journal JURNAL GIZI INDONESIA Berkala Kedokteran GIZI INDONESIA Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi Klinik Indonesia Amerta Nutrition Jurnal Kesehatan Journal of Community Empowerment for Health Panrannuangku Jurnal Pengabdian Masyarakat Berita Kedokteran Masyarakat
R. Dwi Budiningsari
(Scopus ID = 57063417600), Departemen Gizi Kesehatan, Fakultas Kedokteran, Kesehatan Masyarakat, Dan Keperawatan Universitas Gadjah Mada
Humanities Biochemistry, Genetics & Molecular Biology Education Engineering Health Professions Immunology & microbiology Library & Information Science Medicine & Pharmacology Nursing Public Health Other

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KARAKTERISTIK PILIHAN MAKANAN DAN INFORMASI KANDUNGAN ZAT GIZI MAKANAN; STUDI MELALUI MEDIA SOSIAL INSTAGRAM Valendra Haamiim; R Dwi Budiningsari; Abdul Wahab
Berita Kedokteran Masyarakat (BKM) Vol 35, No 11 (2019)
Publisher : Fakultas Kedokteran Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/bkm.47379

Abstract

Characterizing food choices and nutritional information: study through social media instagramPurpose: Instagram is one of the popular social media platform that provide users to capture and share photos and videos. Instagram serves as an attractive choices to individuals intending to share photos of food they are consuming. Due to the popularity of Instagram, the availability of rich data can be analyzed and produce information. Using Instagram as a food photos database, researcher wants to identify characteristics dietary choices and nutritional information of food based on Instagram.Method: this study presents both qualitative and quantitative data. Qualitative data collection was conducted by semi structured interviews with 11 participants and qualitative data collection was taken from food photos database on Instagram with 400 samples.Results: Food items more extensively mentioned (n=291) 72,75% in Instagram post is high calorie food (554 calories). Instagram manifest consumption is characterized by high carbohydrate (154 grams) 54,25% (n=217), high fat (31 grams) 45,5% (n=182), high sodium (810 mg) 82% (n=328), low protein (16 grams) 65,75% (n=263), and low fiber (7 grams) 70% (n=280) food. There were no differences in food characteristics posts between male and female users (p=7,61).Conclusion: Characteristics of food posts on Instagram are classified as high calorie foods. The nutritional information of food posts on Instagram contains high carbohydrate, high fat, high sodium, low protein, and low fiber. Our participants choose to use Instagram because it provided an easier and more fun for food tracking and journaling. Participants can receive emotional support by finding others similar interested and social interaction between users and also gave them a way to self express through food photos.
Food handlers’ knowledge and practices and the relationship with appropriate sanitation hygiene scores in Malang City Aulia, Nurul; Budiningsari, Dwi; Lestari, Lily Arsanti
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 13, No 1 (2024): December
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.13.1.52-62

Abstract

Background: Food hygiene and sanitation in catering services are affected by food handlers because they are the first to come in contact with food ingredients. This matter is essential to prevent food contamination. Objective: This study aimed to determine the relationship between food handlers’ knowledge and practices and appropriate sanitation hygiene scores in catering services in Malang City, East Java, Indonesia.Materials and Methods: Two hundred four food handlers and 24 catering services participated in this cross-sectional study. Knowledge data were collected through validated questionnaires filled out by subjects, and food handlers’ practices were obtained through observation with a checklist. Subjects who scored >70 were considered to have sufficient knowledge and practice. Good sanitation hygiene was collected through interviews and face-to-face observations and given a score to determine appropriate sanitation hygiene scores. c2 and Pearson correlation analyses were performed.Results: Subjects generally had sufficient knowledge (82.8%) but poor food handling practices (57.8%) because of less frequent and comprehensive training, and food handlers did not apply their knowledge in food processing. Only a quarter of catering services (6 of 24) were rated as having good sanitary hygiene. There was no relationship between food handlers’ knowledge and practices and appropriate sanitation hygiene scores in catering services (p = 0.925 and 0.2363, respectively).Conclusion: Food handlers generally have sufficient food safety knowledge but have poor practice categories, and sanitation hygiene scores are in the inappropriate category. There is no relationship between food handlers’ knowledge and practices and sanitation hygiene scores in catering services.Keywords: Knowledge; practice; food handlers; hygiene sanitation; catering services.
Hubungan Antara Pengetahuan dan Sikap Keamanan Pangan dengan Bias Optimis pada Penjamah Makanan di Kantin SMA Negeri di Kota Magelang, Indonesia: The Association Between Food Safety Knowledge and Attitude with Optimistic Bias among Food Handlers in Senior High School Canteens in Magelang City, Indonesia Budiningsari, Dwi; Prawiningdyah, Yeni; Prianto, Joko; Sekarsari, Kivani Amalia; Khoirunisa', Ayu
Amerta Nutrition Vol. 8 No. 3SP (2024): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 4th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3SP.2024.315-325

Abstract

Background: Foodborne diseases are a significant global concern, with food available in educational institutions being a common source of food poisoning in Indonesia. The lack of attention to hygiene and sanitation by food handlers is a key factor, often influenced by optimistic bias, resulting in insufficient focus on proper food processing and serving procedures. Objectives: To examine the correlation between food safety knowledge and attitudes with optimistic bias in food handlers in five State High Schools canteens, Magelang City. Methods: This cross sectional study included a total of 41 food handlers who work at the canteens of five State High School, Magelang City. The independent variables were food safety knowledge and attitudes, while the dependent variable was optimistic bias. The categories of food safety knowledge variable consist of good and poor food safety knowledge. Food safety attitudes was categorized as positive attitudes and negative attitudes. The categories of variable optimistic bias consist of high, possible, and low optimistic bias. The Spearman correlation test was conducted. Results: The results of the correlation test between food safety knowledge and attitudes with optimistic bias among food handlers in five State High School canteens, Magelang City showed p-value= 0,704 and 0,498. Conclusions: Food safety knowledge and attitudes are not significantly correlated with optimistic bias among food handlers in five State High School canteens, Magelang City. Food safety training supervised by public health office is needed to improve the quality of service.
Pengenalan HACCP untuk Pemasak dan Pramusaji di Instalasi Gizi Rumah Sakit Akademik Universitas Gadjah Mada Budiningsari, Dwi; Yusmiyati; Elvizahro, Leiyla; Putri, Titania Sukma; Miranti, Rizki Ridho
Panrannuangku Jurnal Pengabdian Masyarakat Vol. 5 No. 1 (2025)
Publisher : Lembaga Penelitian dan Pengembangan Teknologi dan Rekayasa, Yayasan Ahmar Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35877/panrannuangku3692

Abstract

Penelitian pada Rumah Sakit X Kota Bandung menunjukkan adanya 12 kasus kontaminasi bakteri Escherichia Coli dalam tiga tahun berturut-turut (2015-2017). Hal ini karena penjamah makanan kurang menerapkan konsep higiene dan sanitasi yang baik. Selama ini di RS Akademik UGM sudah dilaksanakan pelatihan rutin kepada seluruh penjamah makanan setiap tahun terkait dengan higiene dan sanitasi. Berdasarkan Training Needs Assessment, diketahui bahwa masih perlu dilakukan kegiatan pengenalan HACCP pada penjamah makanan di RS Akademik UGM. Kegiatan pengabdian masyarakat ini bertujuan agar semua penjamah makanan instalasi gizi RS Akademik UGM dapat mengetahui mengenai pentingnya mengimplementasikan HACCP untuk meningkatkan mutu dan keamanan makanan yang diproduksi serta mengetahui langkah-langkah penerapan HACCP dalam penyediaan menu makanan. Metode yang digunakan adalah pelatihan dengan dilengkapi pembagian booklet, kuis, dan doorprize menarik. Setelah mengikuti pembinaan pengenalan HACCP, sebanyak 84,8% penjamah makanan memiliki pengetahuan baik dan terdapat adanya peningkatan pengetahuan.
Edukasi Keracunan Makanan dan Pengolahan Makanan pada Penjamah Makanan di Kantin SMA Negeri Kota Magelang Budiningsari, Dwi; Fitrina Mahardani Kusumaningrum; Ayu Khoirunisa; Kivani Amalia Sekarsari; Rizki Ridho Miranti
Panrannuangku Jurnal Pengabdian Masyarakat Vol. 5 No. 3 (2025)
Publisher : Lembaga Penelitian dan Pengembangan Teknologi dan Rekayasa, Yayasan Ahmar Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35877/panrannuangku4272

Abstract

Pada tahun 2022, tercatat lima kasus keracunan makanan di Jawa Tengah dengan 109 korban sakit dan dua orang meninggal. Sejumlah makanan yang beredar di sekolah masih ditemukan mengandung bahan kimia berbahaya seperti formalin, boraks, dan rhodamin-B. Jenis makanan yang paling sering dikonsumsi siswa, yaitu nasi telur, ayam goreng, nasi goreng, mi ayam, mi instan, dan sop ayam. Menu tersebut berasal dari bahan yang rentan tercemar mikroorganisme patogen jika tidak diolah dengan tepat. Program pengabdian masyarakat ini bertujuan untuk meningkatkan pemahaman dan kesadaran mengenai pentingnya keamanan pangan serta higiene dan sanitasi pada penjamah makanan di kantin sekolah guna meminimalkan kejadian keracunan makanan. Metode yang digunakan yaitu edukasi, dengan pre-test dan post-test. Media yang digunakan yaitu power point, video, poster, dan booklet. Hasil pre-test menunjukkan 93,3% penjamah makanan memiliki pengetahuan baik. Pada post-test, 100% penjamah makanan menunjukkan pengetahuan baik. Terdapat peningkatan pengetahuan mengenai keamanan pangan serta higiene dan sanitasi pada penjamah makanan.
Evaluating Dietary Content in TikTok’s “What I Eat in A Day” Videos Damanik, Pasqualica Harinanhening; Dantiana, Alta; Puspitasari, Bernadetta Nova; Prita, Dewi; Citromulyo, Fidella; Septisari, Ritia Shafa; Budiningsari, Dwi; Helmiyati, Siti; Fuad, Anis
Jurnal Kesehatan Vol 16 No 2 (2025): Jurnal Kesehatan
Publisher : Poltekkes Kemenkes Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/jk.v16i2.4986

Abstract

TikTok is widely used for eating-related content. One type of content uploaded by many content creators or influencers on TikTok is "What I Eat in A Day". There is a complex relationship between social media use and dietary habits, showing that social media can influence food choices and contribute to unhealthy eating patterns. This study aims to analyse the nutritional content of "What I Eat in a Day" videos on TikTok, examining the characteristics of content creators and evaluating their video dietary contents over the past three months from a nutritional perspective. This study uses a content analysis approach involved the collection and analysis of Indonesian TikTok "What I Eat in a Day" videos from February to May 2024. The nutritional variables assessed included fruit and vegetable consumption, calorie counting, weight monitoring, types of diets, and adherence to the "Isi Piringku" guidelines. The analysis revealed that less than 70% of content creators included fruits in their diet, with only half of them consuming vegetables. None of the videos adhered to the "Isi Piringku" dietary guidelines. These findings highlight a significant gap in promoting balanced diets among popular TikTok content. The rising trend of "What I Eat in a Day" videos on TikTok necessitates further research into their potential impact on viewers' dietary habits. Future studies should investigate how exposure to these videos influences audience behaviour and nutritional choices. Understanding this dynamic can inform public health strategies to promote healthier eating habits through digital media platforms.
The Relationship of Optimistic Bias with Hygiene and Sanitation Attitudes among Food Handlers in the Canteens of State High School in Magelang City, Indonesia Khoirunisa', Ayu; Budiningsari, Dwi; Prianto, Joko
BKM Public Health and Community Medicine The 12th UGM Public Health Symposium
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Purpose: This study examines the relationship between characteristics (age, education, experience, information); optimistic bias; and hygiene sanitation attitudes among food handlers in the canteens of five State High Schools in Magelang City, Indonesia. Method: This research used a quantitative method with analytical observational using the cross-sectional approach. This research involved 41 food handlers in the canteens of five State High Schools in Magelang City, Indonesia, who were selected through total sampling. The independent variable in this research was optimistic bias, while the dependent variable in this research was hygiene and sanitation attitudes. Data were collected using validated questionnaires on optimistic bias and hygiene sanitation attitudes. Optimistic bias was categorized as low optimistic bias (score >24), possible bias (score = 24), and high optimistic bias (score <24). Hygiene sanitation attitudes was categorized as positive attitudes (score ≥50%) and negative attitudes (score <50%). Statistical analysis used the Spearman correlation test. Results: All participants (100%) displayed a high optimistic bias and the vast majority (95.1%) showed a positive attitude toward hygiene and sanitation. There was a significant relationship (p = 0.043 ; r = -0.317) between age and optimistic bias. However, there was no significant relationship between characteristics, optimistic bias, and hygiene sanitation attitudes among food handlers in the canteens of State High School in Magelang City, Indonesia. Conclusion: There is a significant relationship between age and optimistic bias. However, there is no significant correlation between characteristics, optimistic bias, and hygiene sanitation attitudes. Therefore, other stimuli such as facility, environment, and culture are needed to improve the quality of food handler’s attitudes regardless of their optimistic bias.
The Relationship between Food Safety Knowledge and Optimistic Bias among Food Handlers in The State High School Canteens in Magelang City, Indonesia Sekarsari, Kivani Amalia; Budiningsari, Dwi; Yeni Prawiningdyah
BKM Public Health and Community Medicine The 12th UGM Public Health Symposium
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Purpose: This study is to find out the relationship between food safety knowledge and optimistic bias in food handlers in the canteens of five State High School, Magelang City, Indonesia. Method: The research was conducted in an analytical observational with a cross sectional design. This study involved 41 food handlers at the canteens of five State High School, Magelang City, Indonesia, who were determined using total sampling techniques. The independent variable was food safety knowledge and the dependent variable was optimistic bias. A validated questionnaire on food safety knowledge and optimistic bias was used. The categories of food safety knowledge variable consist of good (score ≥ 70) and poor (score < 70) food safety knowledge. Meanwhile, the categories of variable optimistic bias consist of high (score < 24), possible (score = 24), and low (score > 24) optimistic bias. The Spearman correlation test was conducted. Result: First, food handlers have good food safety knowledge with a score of 71,54 out of 100. Second, food handlers have high optimistic bias with a score of 8,073 out of 42. Third, there are no significant relationship between age, education level, food safety information, and work experience with food safety knowledge. Fourth, there is a significant relationship between age and optimistic bias with a value of p = 0,043 and r = -0,317. Fifth, there is no significant relationship between food safety knowledge and optimistic bias (p = 0,704 and r 0,061). Conclusion: There is no significant relationship between food safety knowledge and optimistic bias among food handlers in five State High School canteens, Magelang City, Indonesia. School canteen is an important service for students, so food safety training supervised by the public health center and health department also feedback from students is needed to improve the quality of the service.
The Relationship Between Utilization of Discount Coupons on Online Food Delivery Applications with Obesogenic Intake and Obesity Among Nutrition Health Students at Gadjah Mada University Aureally, Thyssa Ariany; Budiningsari, Dwi; Kusumaningrum, Fitrina
BKM Public Health and Community Medicine The 12th UGM Public Health Symposium
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Purpose: This study aims to determine the relationship between the utilization of discounts on online food delivery applications and obesogenic intake as well as obesity nutritional status among students of the Health Nutrition Study Program at Gadjah Mada University. Methods: This research is an observational study that employs a cross-sectional design. The research involves 80 active students who have used online food delivery applications over the last three months and reside in Yogyakarta as of February 2024. The dependent variable is the utilization of discounts. Independent variables are obesogenic intake and obesity status. Confounding variables are respondents' education duration in the Health Nutrition Study Program, pocket money, place of residence, and duration of sleep. The sampling technique used is proportionate stratified random sampling, and the statistical tests used are the Chi-Square test and the Mantel-Haenszel test to control for confounding variables. Results: The utilization of discounts is associated with the frequency of obesogenic intake (p-value: 0.000). The utilization of discounts is not associated with obesity status (p-value: 0.617). Conclusion: There is a relationship between the utilization of discounts and obesogenic intake both before and after being controlled for the duration of education in the Health Nutrition Study Program, pocket money, and place of residence. There is no relationship between the utilization of discounts and obesity status both before and after being controlled for the duration of education in the Health Nutrition Study Program, pocket money, and sleep duration. The restaurant should provide menu options and information on sodium, sugar, and fat for each food and drink available. Subsequent researchers are advised to investigate variables that have not yet been studied, such as stress levels, peer influence, parents' occupations, and incidents of weight gain or overweight.
Nutrition knowledge, online food delivery usage, and eating habits among college students Budiningsari, Dwi; Fuad, Anis; Palupi, Ika Ratna; Andwiyani, Aldea; Putri, Clarissa Amanda
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 14 ISSUE 1, 2026
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2026.14(1).1-13

Abstract

ABSTRAK Latar Belakang: Maraknya konsumsi makanan berkalori tinggi, lemak tinggi, dan serat rendah yang diikuti dengan kurangnya aktivitas fisik, dapat menjadi faktor penyebab obesitas. Salah satu hal yang berkontribusi terhadap fenomena ini adalah meningkatnya penggunaan OFD (Online Food Delivery), terutama sejak pandemi COVID-19. Kemudahan akses terhadap berbagai jenis makanan, khususnya makanan tidak sehat, dapat menyebabkan konsumsi yang tidak terkendali, baik dari segi jenis maupun jumlah. Tujuan: Menganalisis hubungan pengetahuan gizi dan frekuensi penggunaan layanan pesan-antar makanan online dengan pemilihan makanan dan asupan lemak, gula, dan garam. Metode: Penelitian cross-sectional ini melibatkan sebanyak 135 mahasiswa Universitas Gadjah Mada. Instrumen yang digunakan adalah kuesioner tervalidasi untuk mengukur pengetahuan gizi, penerapan OFD, kuesioner Food Choice Questionnaire (FCQ), dan Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ). . Hubungan antar variabel menggunakan uji chi-square dengan tingkat signifikansi p<0,05. Hasil: Sebanyak 55.6% responden jarang menggunakan layanan pesan antar makanan online, 76.3% responden menunjukkan tingkat pengetahuan gizi yang buruk, 57% dan 80% responden memiliki asupan lemak dan natrium yang cukup, sedangkan 56.3% responden mengonsumsi gula dalam jumlah yang terlalu tinggi. Pengetahuan gizi responden tidak mempunyai korelasi dengan pilihan makanannya (p=0.891), juga tidak ditemukan hubungan antara frekuensi penggunaan layanan pesan-antar makanan online dengan asupan gula (p=1.000) dan garam (p=0,120). Frekuensi penggunaan layanan pesan-antar makanan daring dan asupan lemak berkorelasi secara signifikan (p=0.001). Kesimpulan: Terdapat hubungan yang signifikan antara frekuensi penggunaan layanan pengiriman makanan daring dengan asupan lemak, namun tidak ditemukan hubungan serupa antara frekuensi penggunaan layanan pengiriman makanan daring dengan asupan gula dan garam.   ABSTRACT Background: The widespread consumption of high-calorie, high-fat and low-fiber foods, followed by insufficient physical activity, can contribute to obesity. One contributing factor  is the increasing use of online food delivery (OFD) services, especially since the COVID-19 pandemic. The easy access to various types of food, especially unhealthy food, can lead to uncontrolled consumption, both in terms of type and quantity. Objectives: Analyze the relationships between nutritional knowledge and the frequency of using food delivery services with food selection and intake of fat, sugar, and sodium. Methods: A cross-sectional study with 135 of Universitas Gadjah Mada college students involved. Validated questionnaires were used to measure nutrition knowledge, OFD application, the Food Choice Questionnaire (FCQ), and Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ). Chi-square tests were used with a significance level set at p<0.05. Results: A total of 55.6% respondents reported seldom using OFD services, 76.3% showed a poor level of nutritional knowledge, 57% and 80% had an adequate intake of fat and sodium, while 56.3% of the respondents consumed overly high amount of sugar. Students' nutritional knowledge had no correlation with their food selection (p=0.891), also no relationship found between frequency of online food delivery service usage with sugar (p=1.000) and sodium intake (p=0.120). There was a significant correlation between OFD usage frequency with fat intake (p=0.001). Conclusions: A significant relationship exists between the frequency of online food delivery service usage with fat intake, but no such association is observed between the frequency of online food delivery service usage with sugar and sodium intake.
Co-Authors A.A. Ketut Agung Cahyawan W Abdul Wahab Adni Abdul Razak Agung Riyadi Agung Riyadi Al Supartinah Al Supartinah, Al Andwiyani, Aldea Anis Fuad Aureally, Thyssa Ariany Ayu Khoirunisa Beatrix Soi Chasbullah, Ika Yuliati Citromulyo, Fidella Damanik, Pasqualica Harinanhening Dantiana, Alta Elvizahro, Leiyla Fachry Abda El Rahman Firma Syahrian Fitrina Mahardani Kusumaningrum Gobel, Sri Yunanci Gunawan, I Made Alit Haamiim, Valendra Hamam Hadi Hamam Hadi Handijani, Jatri Helmiyati, Siti Helmyati, Siti I Dewa Putu Pramantara I Dewa Putu Pramantara I Dewa Putu Pramantara I Made Alit Gunawan I Made Alit Gunawan Ika Ratna Palupi Ika Yuliati Chasbullah Irawati Irawati Irawati Irawati Jatri Handijani Khoirunisa', Ayu Kivani Amalia Sekarsari Kusriyana, Rina Kusumaningrum, Fitrina Lily Arsanti Lestari Madarina Julia Madarina Julia Mawarningsih Mawarningsih Mawarningsih, Mawarningsih Miranti, Rizki Ridho Nurmala Nurmala Nurmala Nurmala P Wiyono Prasetyo, Wahyu Hardi Prawiningdyah, Yeni Prawiningdyah, Yeni Prianto, Joko Prita, Dewi Puspitasari, Bernadetta Nova Putri, Clarissa Amanda Putri, Titania Sukma Razak, Adni Abdul Retno Pangastuti Rina Kusriyana Rizki Ridho Miranti Sekarsari, Kivani Amalia Septisari, Ritia Shafa Setyo Utami Wisnusanti Setyowati Setyowati Setyowati Setyowati Siti Helmiyati Siti Helmyati Siti Utami Sulasty Soi, Beatrix Sri Wahyuni Sri Wahyuni Sri Yunanci Gobel Sridanti Annissa Putie Sulasty, Siti Utami Susetyowati Susetyowati Susetyowati Valendra Haamiim Wahyu Hardi Prasetyo Wahyu Hardi Prasetyo Wiyono, P Yayi Suryo Prabandari Yayi Suryo Prabandari Yeni Prawiningdyah Yeni Prawiningdyah Yulianto Yulianto Yulianto Yulianto Yusmiyati