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Formulasi Nugget Ikan Tongkol dan Tempe Kedelai Sebagai Makanan Selingan untuk Pencegahan Anemia Mukaromah, Latifatul; Palupi, Fitria Dhenok; Setyobudi, Sugeng iwan
JURNAL RISET GIZI Vol. 13 No. 2 (2025): November 2025
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v13i2.12532

Background: Anemia is a common health problem among adolescent girls, with a prevalence reaching 42% in East Java. One of the prevention strategies is increasing the intake of foods rich in protein, iron, and vitamins that support hematopoiesis. Skipjack tuna, as a source of heme iron, and tempeh, a fermented soybean product high in iron, have the potential to be developed into nutritious snacks such as nuggets to increase acceptability and consumption among adolescents. Objective: This study aimed to determine the best formulation of skipjack tuna and soybean tempeh nuggets based on nutritional quality and sensory acceptability. Methods: This research employed a Completely Randomized Design (CRD) with three skipjack tuna: tempeh ratios: P1 (100:30), P2 (100:50), and P3 (100:70). A hedonic test was conducted involving 25 semi-trained panelists. Data analysis used the Kruskal–Wallis test followed by the Mann–Whitney post-hoc test. Nutrient composition was calculated using TKPI and Nutricheck. Results: The resulting nuggets were characterized by a slightly bitter taste, golden-yellow color, slightly beany aroma, and chewy texture. The nutritional content per 100 g ranged from 467.52–494.32 kcal energy, 16.80–19.57 g protein, 20.41–21.58 g fat, 55.59–57.39 g carbohydrates, and 3.34–3.87 mg iron. The best formulation was P1, with the highest total score (0.644), an iron content of 1.67 mg per serving, and the highest taste acceptability. Conclusion: The best formulated nuggets meet (P1) the recommended nutrient intake for adolescent girls aged 13–15 years, contributing approximately 10% of the daily requirement based on the 2019 Recommended Dietary Allowances (RDA).

The Nutritional Status of Children Receiving Local Supplementary Feeding at Tawangrejo Public Health Center, Madiun Komalawati, Dewi; Setyobudi, Sugeng Iwan
Journal of Global Research in Public Health Vol. 10 No. 2 (2025): December
Publisher : Universitas STRADA Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30994/jgrph.v10i2.562

Undernutrition among under-five children remains a major public health issue in Indonesia, particularly underweight which contributes to growth failure and increased morbidity. According to the 2022 Indonesian Nutrition Status Survey (SSGI), the prevalence of underweight in children is still above the national target, including in East Java. Locally-based supplementary feeding (LSF) is one of the strategies to address this problem, as it not only provides additional energy and protein but also involves nutrition education for parents to improve feeding practices. This study aimed to evaluate the effect of LSF on the nutritional status of underweight children under five at Tawangrejo Health Center, Madiun. An evaluative survey with a one-group pretest-posttest design was conducted involving 30 children aged 12–59 months (W/A < -2 SD). Intervention was carried out for 28 consecutive days with LSF menus containing an average of 318 kcal and 22.2 g protein per portion. Body weight and height were measured at baseline and post-intervention, and nutritional indices were analyzed using paired t-tests. Significant improvements were observed in body weight (mean +0.47 kg, p = 0.0001), height (mean +0.61 cm, p = 0.000), W/A z-score (p = 0.007), H/A (p = 0.042), and W/H (p = 0.001). Local-based supplementary feeding effectively improved the nutritional status of underweight children, suggesting its potential as a community-based strategy to reduce undernutrition in Indonesia

Formulasi Nugget Ikan Tongkol dan Tempe Kedelai Sebagai Makanan Selingan untuk Pencegahan Anemia Latifatul Mukaromah; Fitria Dhenok Palupi; Sugeng iwan Setyobudi
JURNAL RISET GIZI Vol. 13 No. 2 (2025): November 2025
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v13i2.12532

Background: Anemia is a common health problem among adolescent girls, with a prevalence reaching 42% in East Java. One of the prevention strategies is increasing the intake of foods rich in protein, iron, and vitamins that support hematopoiesis. Skipjack tuna, as a source of heme iron, and tempeh, a fermented soybean product high in iron, have the potential to be developed into nutritious snacks such as nuggets to increase acceptability and consumption among adolescents. Objective: This study aimed to determine the best formulation of skipjack tuna and soybean tempeh nuggets based on nutritional quality and sensory acceptability. Methods: This research employed a Completely Randomized Design (CRD) with three skipjack tuna: tempeh ratios: P1 (100:30), P2 (100:50), and P3 (100:70). A hedonic test was conducted involving 25 semi-trained panelists. Data analysis used the Kruskal–Wallis test followed by the Mann–Whitney post-hoc test. Nutrient composition was calculated using TKPI and Nutricheck. Results: The resulting nuggets were characterized by a slightly bitter taste, golden-yellow color, slightly beany aroma, and chewy texture. The nutritional content per 100 g ranged from 467.52–494.32 kcal energy, 16.80–19.57 g protein, 20.41–21.58 g fat, 55.59–57.39 g carbohydrates, and 3.34–3.87 mg iron. The best formulation was P1, with the highest total score (0.644), an iron content of 1.67 mg per serving, and the highest taste acceptability. Conclusion: The best formulated nuggets meet (P1) the recommended nutrient intake for adolescent girls aged 13–15 years, contributing approximately 10% of the daily requirement based on the 2019 Recommended Dietary Allowances (RDA).

The Link Between Ultra-Processed Food Consumption and Adolescent Mental Health Disorders: A Systematic Review Shanti, Karina Muthia; Setyobudi, Sugeng Iwan; Afifa, Irma
Placentum: Jurnal Ilmiah Kesehatan dan Aplikasinya Vol 14, No 1 (2026): February
Publisher : Program Studi Kebidanan Fakultas Kedokteran Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/placentum.v14i1.114182

Background: The increasing prevalence of mental health problems among adolescents underscores the importance of identifying contributing factors, one of which may be dietary patterns, particularly the rising consumption of ultra-processed foods. This study aims to explore the association between ultra-processed food consumption and mental health issues in adolescents.Methods: This study conducted in systematic literature review. A comprehensive search was conducted following PRISMA guidelines, using the Scopus database to identify studies published between 2020 and 2025. Inclusion criteria focused on observational studies involving adolescents aged 10–19 years, examining the relationship between ultra-processed food intake (classified according to the NOVA system) and mental health outcomes.Results: Seven studies (n = 284,507) met the inclusion criteria, with six showing an increased risk of mental health problems linked to higher ultra-processed food consumption. One study revealed a bidirectional relationship, where academic stress was associated with increased fast food consumption. Conclusion: Most included studies indicate that higher ultra-processed food consumption is associated with increased odds or risk of mental health problems among adolescents. In addition, one study reported a possible reverse pathway, suggesting that academic stress may be linked to greater fast-food consumption. Further longitudinal and mechanistic research is needed to clarify the causality and directionality, before specific intervention strategies can be recommended.

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