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All Journal Journal of Food and Pharmaceutical Science Jambi Medical Journal : Jurnal Kedokteran dan Kesehatan JURNAL GIZI INDONESIA JURNAL PROMOSI KESEHATAN INDONESIA Indonesian Journal of Human Nutrition Jurnal Kesehatan Jurnal Promkes: The Indonesian Journal of Health Promotion and Health Education Jurnal Keperawatan Sriwijaya Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Syntax Literate: Jurnal Ilmiah Indonesia Jurnal Kesehatan Komunitas Jurnal SOLMA SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan JIK- JURNAL ILMU KESEHATAN Health Information : Jurnal Penelitian Jurnal Ilmiah Permas: Jurnal Ilmiah STIKES Kendal PREPOTIF : Jurnal Kesehatan Masyarakat Jurnal Ners Science Midwifery Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Journal SAGO Gizi dan Kesehatan Mitra Raflesia (Journal of Health Science) Jurnal Abdi Masyarakat Indonesia Media Publikasi Promosi Kesehatan Indonesia (MPPKI) COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Jurnal Keperawatan Riset Informasi Kesehatan Ranah Research : Journal of Multidisciplinary Research and Development Media Informasi Journal of Food and Pharmaceutical Sciences RESLAJ: Religion Education Social Laa Roiba Journal Holistik Jurnal Kesehatan Kesmas: Jurnal Kesehatan Masyarakat Nasional (National Public Health Journal) Jurnal Ilmu Kesehatan Masyarakat
Anita Rahmiwati
Fakultas Kesehatan Masyarakat Universitas Sriwijaya
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Global childhood obesity prevention policies: A systematic review and implications for Indonesia Sari, Ayu Wulan; Flora, Rostika; Rahmiwati, Anita
Riset Informasi Kesehatan Vol 14 No 3 (2025): Riset Informasi Kesehatan
Publisher : Sekolah Tinggi Ilmu Kesehatan Harapan Ibu Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30644/rik.v14i3.1048

Abstract

Background: Childhood obesity is a global health problem that affects physical and mental development. Various policies have been implemented to reduce obesity rates, but their effectiveness varies across countries. To review childhood obesity prevention policies that have been implemented in various countries and identify policies that can be adapted for Indonesia. Method: This study used a systematic review method of various policy briefs that discuss the prevention of childhood obesity in the last 10 years. A search was conducted in the ubMed database, Google Scholar and DOAJ using the keywords (Obesity AND Prevention AND child OR children AND "policy brief"). The literature search process was outlined in PRISMA Flowchat, based on the inclusion and exclusion criteria, 14 appropriate articles were obtained. Results: Some effective policies include regulation of unhealthy food marketing, taxes on sweetened beverages, school-based nutrition education, and involvement of pediatricians in early detection of obesity. Conclusion: Indonesia can adopt evidence-based policies that take into account local conditions, including improving nutrition literacy in schools and strict regulation of marketing unhealthy foods to children.
Risk Factors and Potential Economic Losses Associated with Stunting in Toddlers in Ogan Komering Ilir Regency Rahmiwati, Anita; Ahmad Rivai
Indonesian Journal of Human Nutrition Vol. 10 No. 2 (2023)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2023.010.02.7

Abstract

Stunting, a chronic condition arising due to nutritional deficiencies during pre- and postpartum periods, is a significant public health issue in Indonesia, with a nationwide prevalence of approximately 29.6% and about 22.6% in Ogan Komering Ilir Regency. This research aimed to identify the risk factors associated with stunting in toddlers aged 12-35 months and calculate the economic losses incurred by this condition. To achieve this, a cross-sectional design was employed. The population in this study were toddlers aged 12-35 months in Pedamaran sub-district, Ogan Komering Ilir Regency. A sample of 77 toddlers were selected through simple random sampling. Data were collected using questionnaires, and calculations based on the Konig 1995 and Horton 1999 formulas were used to analyze the Gross Regional Domestic Product (GRDP) per capita. The research found a stunting prevalence rate of 51.9% in toddlers. Additionally, dietary diversity emerged as a significant factor related to stunting (p-value of 0.0001) and was identified as the most dominant factor. In contrast, economic status, toddler participation, and history of infectious diseases were not significantly related to stunting (p-value > α). The estimated potential economic losses incurred by stunting amounted to IDR 170 billion and IDR 765 billion, respectively, or 0.67%-3.03% of OKI’s GRDP, resulting from a 2% and 9% decrease in productivity. Hence, this research suggests that food consumption diversity is the most dominant factor significantly related to stunting in toddlers in Ogan Komering Ilir Regency.  
Peningkatan Pengetahuan Lansia Tentang Pola Makan Sehat Melalui Edukasi “My Healthy Plate” Sebagai Upaya Pencegahan Hipertensi dan Diabetes Melitus Di Puskesmas Gandus Sari, Ayu Wulan; Yuniarti, Melisa; Rahmiwati, Anita
Jurnal SOLMA Vol. 14 No. 3 (2025)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v14i3.20322

Abstract

Background: Hipertensi dan diabetes melitus merupakan penyakit tidak menular yang sering dialami kelompok lanjut usia. Upaya edukasi gizi menggunakan pendekatan My Healthy Plate dapat membantu meningkatkan pemahaman lansia mengenai pola makan seimbang. Metode: Penelitian ini menggunakan desain one group pre-test post-test pada 15 lansia di Puskesmas Gandus Palembang. Edukasi gizi disampaikan melalui ceramah interaktif dan media visual My Healthy Plate. Data tidak berdistribusi normal berdasarkan uji Shapiro–Wilk (p < 0,05), sehingga analisis dilakukan menggunakan uji Wilcoxon Signed-Rank Test. Hasil: Rata-rata pengetahuan meningkat dari 60% menjadi 90% setelah intervensi, dengan hasil uji Wilcoxon menunjukkan perbedaan signifikan (p = 0,001). Skor N-Gain >76% menunjukkan bahwa edukasi My Healthy Plate efektif dalam meningkatkan pemahaman lansia terkait pencegahan hipertensi dan diabetes melitus. Kesimpulan: Edukasi gizi berbasis My Healthy Plate terbukti efektif dalam memperbaiki pengetahuan lansia tentang pola konsumsi sehat sebagai langkah pencegahan komplikasi hipertensi maupun diabetes melitus.
Peningkatan Pengetahuan Gizi Melalui Pola Makan Seimbang Selama Ramadhan di Puskesmas Gandus Palembang Andhiny, Tiara; Utami, Fadhila Nur; Rahmiwati, Anita
Jurnal SOLMA Vol. 14 No. 3 (2025)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v14i3.20323

Abstract

Background: Puasa Ramadhan menyebabkan perubahan pola konsumsi dan metabolisme tubuh, yang mempengaruhi kebutuhan gizi sehari-hari. Pengetahuan yang terbatas mengenai pola makan seimbang selama Ramadhan, terutama di kalangan usia produktif di Puskesmas Gandus Palembang, dapat berisiko menimbulkan gangguan kesehatan seperti dehidrasi, gangguan pencernaan, hingga penyakit metabolik. Tujuan dari kegiatan pengabdian masyarakat ini adalah menyampaikan informasi yang tepat mengenai asupan gizi selama bulan Ramadhan agar masyarakat dapat menjalani ibadah dengan sehat dan tetap produktif. Metode: Edukasi dilakukan dengan penyuluhan menggunakan leaflet, yang selanjutnya diukur melalui pre-test dan post-test sebagai indikator peningkatan pemahaman peserta. Sebanyak 30 orang peserta yang merupakan pengunjung Puskesmas Gandus Palembang mengikuti seluruh rangkaian kegiatan. Hasil: Temuan dari analisis pre-test dan post-test menegaskan terdapat peningkatan yang nyata pada pengetahuan peserta. Rata-rata nilai pre-test adalah 9,8, yang meningkat menjadi 13,1 pada post-test, dengan nilai p = 0,000 (< 0,05), menandakan efektivitas penyuluhan dalam meningkatkan pemahaman. Kesimpulan: Penyuluhan menggunakan leaflet terbukti efektif dalam meningkatkan pengetahuan terkait pola makan seimbang selama Ramadhan. Kegiatan ini memberikan dampak positif terhadap pemahaman gizi, yang dapat diterapkan untuk menjaga kesehatan selama puasa dan dapat menjadi model edukasi di komunitas.
Peningkatan Pengetahuan Gizi Seimbang Melalui Edukasi Interaktif pada Siswa SMP Negeri 19 Palembang Rahmiwati, Anita; Wahyuni, Tri; A.P, Audry Maharani
Jurnal SOLMA Vol. 14 No. 3 (2025)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v14i3.20324

Abstract

Latar Belakang: Remaja merupakan kelompok usia yang berada dalam fase penting pertumbuhan dan perkembangan, sehingga membutuhkan asupan gizi yang optimal. Namun, masih banyak remaja yang kurang memahami pentingnya gizi seimbang, termasuk siswa di SMP Negeri 19 Palembang. Tujuan dari kegiatan ini adalah untuk meningkatkan pengetahuan gizi seimbang siswa melalui pendekatan edukatif yang interaktif dan sesuai karakteristik remaja. Metode: Kegiatan ini dilaksanakan di SMP N 19 Palembang berupa penyuluhan dengan media presentasi dan permainan edukatif “Ranking 1”. Materi mencakup pengertian gizi seimbang, zat gizi makro dan mikro, konsep “Isi Piringku”, serta bahaya konsumsi gula berlebih dan gaya hidup sedentari. Kegiatan dilakukan secara partisipatif dengan evaluasi pengetahuan melalui pre-test dan post-test. Hasil: Adanya peningkatan pengetahuan yang signifikan setelah diberikan edukasi, ditunjukkan oleh perbandingan skor sebelum dan sesudah kegiatan. Permainan edukatif juga terbukti meningkatkan keterlibatan siswa secara aktif dalam memahami materi gizi. Kesimpulan: Pendekatan edukasi visual dan interaktif efektif dalam meningkatkan pengetahuan siswa tentang gizi seimbang serta dapat menjadi strategi pembelajaran gizi yang berkelanjutan di lingkungan sekolah
Pemanfaatan Potensi Produk Fermentasi “Tempe” Sebagai Pangan Fungsional: Systematic Literature Review Devy Yuliantari; Anita Rahmiwati; Nur Alam Fajar
Reslaj: Religion Education Social Laa Roiba Journal Vol. 7 No. 3 (2025): RESLAJ: Religion Education Social Laa Roiba Journal
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/reslaj.v7i3.7329

Abstract

As a cheap and healthy vegetable protein, tempeh is widely consumed. The fermentation method can increase and maintain the nutritional value of tempeh made from raw materials using the Rhizopus oligosporus fungus, while softening the texture to make it easier to consume. Tempeh is becoming increasingly popular among Indonesians due to its low price, delicious taste, high nutritional value, potential health benefits, and versatility in culinary preparation. Various studies on tempeh have been carried out by researchers from various countries, especially Japan, Germany, England and the United States. Soybean tempeh is more popular and liked by many people because of its soft texture and white color. This article uses the Systematic Literature Review (SLR) technique, a methodical process for identifying, assessing, and interpreting all research materials related to the research subject. From the table above it is clear that of the 4,357 articles taken, only 8 articles were used as references to write this article; only 8 articles were able to provide answers to the research questions. One of the functional foods is tempeh, which is food made from soybeans (Glicyne max) which has been fermented with the help of the microbe Rhizopus sp. As a fermented product, tempeh has additional macro and micro nutrients that the body needs. Therefore, foods like this are very good for those who are malnourished and can help meet the body's nutritional needs.
Viscosity and energy density tests on suction pudding formulations as an intervention for hypoalbuminemia Delima, Cyntia; Ningsih, Windi Indah Fajar; Rahmiwati, Anita; Syafutri, Merynda Indriyani; Harwanto, Fatria; Ramdika, Sari Bema
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 4, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(4).260-267

Abstract

ABSTRAKLatar Belakang: Hipoalbuminemia adalah kondisi rendahnya kadar albumin di dalam tubuh (serum< 3,5 g/dL) karena tubuh tidak cukup memproduksi protein albumin atau ketika tubuh kehilangan banyak albumin dalam tinja dan urin. Hipoalbuminemia dapat diintervensi dengan makanan tinggi protein. Putih telur, susu skim dan ikan gabus dapat diolah menjadi makanan selingan berupa pudding sebagai intervensi gizi untuk penderita hipoalbuminemia. Viskositas dan densitas energi menjadi parameter penilaian mutu fisik dan kimia pada produk yang dihasilkan.Tujuan: Untuk mengetahui pengaruh penambahan ikan gabus, susu skim dan putih telur terhadap viskositas dan densitas energi pada puding sedot.Metode: Penelitian eksperimen pembuatan puding sedot dengan empat formula. Perbandingan ikan gabus, putih telur dan susu skim yang berbeda, yaitu formulasi A (6.94%: 6.94%: 6.94%), formulasi B (10.41% : 0%: 10.41%), formulasi C (0%: 10.41%: 10.41%), dan formulasi D (10.41%: 10.41%:0%). Analisis viskositas enggunakan viskometer Brookfield NDJ-8S dan metode yang digunakan untuk pengujian analisis lemak adalah pendekatan gravimetri, metode Kjeldahl untuk penentuan protein, dan metode perbedaan untuk mengevaluasi kandungan karbohidrat. Nilai densitas energi puding sedot didapatkan dari hasil perbandingan antara kandungan energi dan berat pudding sedot. Nilai densitas energi puding sedot didapatkan dari hasil perbandingan antara kandungan energi dan berat pudding sedot. Data yang didapat dianalisis secara bivariat menggunakan uji one way ANOVA dengan uji lanjut DMRT. Hasil: Formulasi A, B, C dan D dibedakan berdasarkan perbandingan kandungan ikan gabus, putih telur dan susu skim. Formulasi A (ikan gabus 6.94%: putih telur 6.94%: susu skim 6.94%), formulasi B (ikan gabus 10.41% : putih telur 0%: susu skim 10.41%), formulasi C (ikan gabus 0%: putih telur 10.41%: susu skim 10.41%), dan formulasi D (ikan gabus 10.41%: putih telur 10.41%: susu skim 0%). Hasil uji viskositas formulasi A, B, C dan D dalam kategori viskositas tinggi. Tidak ada perbedaan nyata nilai viskositas antara formulasi A, B, C dan D (p-value=0.346). Hasil densitas energi formulasi A, B, dan C dalam kategori densitas energi rendah sedangkan formulasi D sangat rendah. Ada perbedaan nyata densitas energi antara formulasi A, B, C dan D (p-value=0.000). Kesimpulan: Perbedaan perbandingan putih telur, susu  skim dan ikan gabus tidak memengaruhi viskositas pudding sedot, namun memiliki pengaruh terhadap densitas energi. Semakin besar kandungan energi pada bahan utama maka akan semakin besar densitas energi puding sedot.  KATA KUNCI:  albumin; ikan gabus; pudding; putih telur; susu skim bubuk ABSTRACTBackground: Hypoalbuminemia is a condition of low albumin levels in the body (serum <3.5 g/dL) because the body does not produce enough of albumin protein or when the body loses a lot of albumin in faeces and urine. Hypoalbuminemia can be treated with high protein foods. Egg whites, skim milk and snakehead can be processed into a snack such as pudding as a nutritional intervention for hypoalbuminemia. Viscosity and energy density are parameters used to assess food’s physical and chemical quality.Objectives: to determine the effect of adding snakehead fish, skim milk, and egg whites on the viscosity and energy density of sucked pudding. Methods: This is experimental research using four formulas. The ratio of snakehead fish, egg whites, and skim milk is different. Formulation A (6.94%: 6.94%: 6.94%), formulation B (10.41%: 0%: 10.41%), formulation C (0%: 10.41%: 10.41%), and formulation D (10.41%: 10.41%:0%). The viscosity analysis used a Brookfield NDJ-8S viscometer and the methods used for fat analysis testing were the gravimetric approach, the Kjeldahl method for protein determination, and the difference method to evaluate carbohydrate content. The energy density value of sucked pudding was obtained from the comparison between energy content and weight of sucked pudding. The data obtained were analyzed bivariately using the one-way ANOVA followed by the DMRT for further testing.Results: Formulations A, B, C and D were differentiated based on the ratio of snakehead fish, egg whites and skim milk. Formulation A (snakehead fish 6.94% : egg white 6.94%: skim milk 6.94%), formulation B (snakehead fish 10.41%: egg white 0%: skim milk 10.41%), formulation C (snakehead fish 0%: egg white 10.41% : 10.41% skim milk), and formulation D (snakehead fish 10.41% : egg white 10.41% : skim milk 0%). The viscosity test results of formulations A, B, C and D are in the high viscosity category. There was no difference in viscosity values between formulations A, B, C, and D (p-value=0.346). The results of energy density of formulations A, B, and C are in the low energy density category while formulation D is very low. There is a significant difference in energy density between formulations A, B, C and D (p-value=0.000). Conclusions: Egg white, skim milk and snakehead fish do not affect the viscosity test but affect the energy density. The greater the energy content of the main ingredients, the greater the energy density of the suction pudding.KEYWORD: albumin; egg whites; pudding; skim milk; snakehead fish 
The organoleptic, proximate, and crude fiber content of Durian (Durio zibethinus ) Skin Flour Cookies Rahmiwati, Anita; Az-Zahra, Annisa
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 4, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(4).252-259

Abstract

ABSTRAKLatar Belakang: Durian merupakan buah yang berasal dari Asia Tenggara salah satunya Indonesia yang kaya akan tanaman tropis. Umumnya durian hanya dimakan bagian buahnya saja sedangkan kulitnya akan menjadi limbah. Padahal bagian dalam kulit mengandung pektin bagian dari serat.Tujuan: Mengetahui formulasi, uji organoleptik, Uji proksimat dan kandungan serat kasar dan pada cookies dengan subtitusi tepung kulit durian.Metode: Penelitian kuantitatif dengan desain eksperimental dan uji organoleptik. Terdapat 4 sampel formulasi yaitu Formulasi 1 (F1) (10% tepung kulit durian : 90% tepung terigu), Formulasi 2 (F2) (20% tepung kulit durian : 80% tepung terigu), Formulasi 3 (F3) (30% tepung kulit durian : 70% tepung terigu), dan choco butter cookies control. Analisis data menggunakan uji Kruskal Wallis dan uji Mann Whitney untuk menentukan perbedaan organoleptik antar formulasi. Analisis Duncan digunakan untuk analisis perbedaan kandungan serta kasar antar formulasi.Hasil: Hasil uji organoleptik dengan komponen warna, aroma, rasa dan tekstur pada choco butter cookies kulit durian menunjukkan adanya perbedaan nyata (P<0,05) pada semua formulasi F0, F1, F2 dan F3. Formulasi terpilih pada uji kesukaan  yaitu F1 (10 gr tepung kulit durian bagian dalam dan 90 gr tepung terigu). Hasil uji proksimat menunjukkan rata – rata skor uji proksimat pada masing – masing kadar yang lebih tinggi dan lebih rendah nilainya yaitu 55,76 untuk kadar karbohidrat dan 1,185 kadar abu.Hasil uji kandungan serat kasar didapatkan hasil kandungan serat pada F0 sebesar 4,34%, F1 5,84%, F2 5,55% dan F3 5,09%. Hasil kandungan air pada F0 sebesar 10,22%, F1 14,25%, F2 13,12% dan F3 14,23%. Hasil kandungan abu pada F0 sebesar 1,15%, F1 1,31%, F2 1,48% dan F3 1,77%. Hasil uji kandungan lemak didapatkan hasil kandungan lemak pada F0 sebesar 20,97%, F1 21,85%, F2 17,74% dan F3 19,29%. Hasil uji kandungan lemak didapatkan hasil  F0 sebesar 20,97%, F1 21,85%, F2 17,74% dan F3 19,29%. Hasil kandungan protein pada F0 sebesar 11,33%, F1 10,94%, F2 18,68% dan F3 8,89%. Hasil uji kandungan karbohidrat pada F0 sebesar 56,32%, F1 51,66%, F2 48,98% dan F3 55,83%.Kesimpulan: Terdapat perbedaan nyata pada komponen warna, aroma, rasa dan tekstur dalam setiap formulasi F0, F1, F2, maupun F3. F1 adalah formulasi yang paling disukai dan memiliki kandungan serat kasar tertinggi KATA KUNCI: cookies; serat kasar; tepung kulit durian   ABSTRACTIntroduction: Durian is a fruit originating from Indonesia in Southeast Asia, which is rich in tropical plants. The fruit is typically eaten for its flesh, while the skin, comprising a type of fiber called pectin, is discarded.Objective: This research aimed to determine the formulation, organoleptic, proximate, and crude fiber content in cookies produced with durian skin.Method: This is an experimental design with organoleptic testing on four formulations. These included F1 (10% durian skin flour: 90% wheat flour),F2 (20% durian skin flour: 80% wheat flour),F3 (30% durian skin flour: 70% wheat flour), and  F0 (chocolate butter) as control.Kruskal-Wallis and Mann-Whitney tests were used to compare the organoleptic properties between formulations. Furthermore, Duncan’s analysis determined the difference in crude fiber content between formulations.Result: The organoleptic tests showed that the color, aroma, taste, and texture of durian skin chocolate butter cookies showed significant differences (P <0.05) in all formulations F0, F1, F2, and F3. F1 was the most preferred. The proximate test results showed the average score was 55.76 for carbohydrate content and 1.185 for ash content, signifying a higher and lower level, respectively. The fiber content in F0, F1, F2, and F3 was 4.34%, 5.84%, 5.55%, and 5.09%, respectively. The water content  of F0, F1, F2, and F3 was 10.22%, 14.25%, 13.12%, and 14.23%, respectively.The ash content in F0, F1, F2, and F3 was 1.15%, 1.31%, 1.48%, and 1.77%, while the fat content was 20.97%, 21.85%, 17.74% and 19.29%, respectively.The protein content in F0, F1, F2, and F3 was 11.33%, 10.94%, 18.68%, and 8.89%, while the carbohydrate content was 56.32%, 51.66%, 48.98%, and 55.83%,respectively.Conclusion: The organoleptic test showed significant differences in color,aroma, taste, and texture among all formulations. F1 was the most preferred cookies and the highest crude fiber content. KEYWORDS: cookies; crude fiber; inner skin durian flour
Nutrition Labelling’s Impact on Consumption Patterns and Nutrition Awareness in Community: A Literature Review Wahyuni, Tri; Flora, Rostika; Rahmiwati, Anita
Journal of Food and Pharmaceutical Sciences Vol 13, No 4 (2025): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.21874

Abstract

Background: Nutrition labelling on food packaging has become an essential tool for assisting consumers in making healthier food choices. Various label styles are used in different nations, but their usefulness varies according to the design and ease of understanding by customers, the aim of this study is to determine the impact of nutrition labels on consumption pattern and nutrition awareness; Methods: This study used a descriptive literature review with 2 data sources, namely PubMed and Google Scholar. The keywords used are "Nutrition Labelling" OR "Food Labels" AND "Healthy Food Choices" AND “Nutrition Awareness” with predetermined inclusion and exclusion criteria, then article analysis was carried out to achieve the objectives; Results: A total of 5 articles met the criteria and objectives of the study, the study's findings indicate show that front-of-pack nutrition labeling (FoPL) is essential for directing better food choices and increasing consumer nutrition awareness; and Conclusions: Nutrition labelling has been found to play a significant effect in raising nutritional knowledge and affecting people's consumption habits. Labels like Multiple Traffic Lights (MTL), Traffic Light Food Labels (TLF), and Nutri-Score regularly encourage healthy food choices by offering information that is simple to understand and visually appealing.
Nutrition Labelling’s Impact on Consumption Patterns and Nutrition Awareness in Community: A Literature Review Wahyuni, Tri; Flora, Rostika; Rahmiwati, Anita
Journal of Food and Pharmaceutical Sciences Vol 13, No 4 (2025): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.21874

Abstract

Background: Nutrition labelling on food packaging has become an essential tool for assisting consumers in making healthier food choices. Various label styles are used in different nations, but their usefulness varies according to the design and ease of understanding by customers, the aim of this study is to determine the impact of nutrition labels on consumption pattern and nutrition awareness; Methods: This study used a descriptive literature review with 2 data sources, namely PubMed and Google Scholar. The keywords used are "Nutrition Labelling" OR "Food Labels" AND "Healthy Food Choices" AND “Nutrition Awareness” with predetermined inclusion and exclusion criteria, then article analysis was carried out to achieve the objectives; Results: A total of 5 articles met the criteria and objectives of the study, the study's findings indicate show that front-of-pack nutrition labeling (FoPL) is essential for directing better food choices and increasing consumer nutrition awareness; and Conclusions: Nutrition labelling has been found to play a significant effect in raising nutritional knowledge and affecting people's consumption habits. Labels like Multiple Traffic Lights (MTL), Traffic Light Food Labels (TLF), and Nutri-Score regularly encourage healthy food choices by offering information that is simple to understand and visually appealing.
Co-Authors A.P, Audry Maharani adelina irmayani lubis Aerosta, Danny Aggraeni, Deliza Ahmad Adi Suhendra Ahmad Rivai Alam Fajar, Nur Alamsari, Halidazia Amalia, Risa Nur Andhiny, Tiara Anita Camelia Anita Camelia Apriliani, Ferenadia Ariana, Rika Asih Setiarini Asmaripa Ainy Aulia Ramadhani Aulia, Maulida Ayu Wulan Sari Az-Zahra, Annisa Azizah, Mulia Fadhilatul Azwinfadhlan, Ahmad Besral . Cesilia M Dwiriani Cesilia Meti Dwiriani Dadang Hikmah Purnama Dadang Purnama Delima, Cyntia Della Anggraini Putri Della, Della Anggraini Putri Desi Winda Wati Desi Winda Wati, Desi Winda Desri Maulina Sari Devi Kartika Sari Devy Kartika Sari Devy Yuliantari Deya Silviani Diah Mulyawati Utari Dianaulina, Dwi Dicky Permana Putra Djokosujono, Kusharisupeni Dwi Ananda Putri Dwi Inda Sari, Dwi Inda Eka Mujiati Eka Mujiati, Eka Elvi Sunarsih Emalia Emalia Emalia Fajar Ningsih, Windi Indah Fatmalina Febry Fatria Harwanto Febriyansyah, Febriyansyah Feby Happy Monica Feby Happy Monica, Feby Happy Fenny Etrawati Feranita Utama Feranita Utama Feranita Utama Fitriani, Novi Fitriani, Ranty Gaol, Ruth Evita Gloria Lumban Haerawati Idris, Haerawati Hakim, Dwi Ratnawaty Halidazia Alamsari Hamzah Hasyim Hapzi Ali Hayati, Thursina Vera Herman Brawijaya Herman Brawijaya, Herman Idris, Haerawari Indah Dwi Wahyuni Indah Dwi Wahyuni, Indah Dwi Indah Purnama Sari Indah Purnamasari Indah Yuliana Indah Yuliana Indah Yuliana Inoy Trisnaini Ira Dewi Ramadhani Ira Dewi Ramadhani Ira Dewi Ramadhani Ira Dewi Ramadhani Juliana Lumban Gaol, Mariani Juliska, Shelly Karlinda Karlinda Kartika Sari, Devy Khairunnisa, Nanda Kusharisupeni Djokosujono Kusharisupeni Djokosujono Lihwana, Mia Asni Lubis, Fatma Juwita Lumban Gaol, Riama Claudia Christine M Zulkarnain M. Zulkarnain M. Zulkarnain, M. Zulkarnain Maretalinia, Maretalinia Mariani Juliana Maryanto, Hendri Maulida Aulia Mawaddah Assupina Mawaddah Assupina, Mawaddah Meri Siska Arisandi Merynda Indriyani Syafutri Mia Asni Lihwana Misnaniarti Misnaniarti Misnaniarti Misnaniarti, Misnaniarti Muhammad Dwi Hidayatullah Nabila, Sri Aisyah Najmah Najmah Najmah, Najmah Nana Mulyana Nana Mulyana Ningsih, Windi Indah Fajar Novrika Sari Novrikasari Novrikasari Novrikasari Novrikasari Novrikasari Novrikasari, Novrikasari Nur Alam Fajar Nur Alam Fajar Nur Alam Fajar Nur Alam Fajar Nur Alam Fajar Nur Alam Fajar Nur Amalia, Risa Nurul Fitriani Ocktariyana, Ocktariyana Panjaitan, Merry Natalia Prautami, Erike Septa Purnama Sari, Indah Purnamasari, Septi Putri Sabila, Virgina Putri, Dwi Ananda Rahmayani, Lusi Ramdika, Sari Bema Ratna Djuwita Ratna Djuwita Ratna Djuwita Rico J. Sitorus Rico Januar Sitorus Rico Januar Sitorus Rico Januar Sitorus Rico Januar Sitorus Rico Januar Sitorus Rini Mutahar Risa Nur Amalia Rismawati Rismawati Rismawati Rizma Adlia Syakurah Robiatul Adawiyah Rostika Flora Rostika Flora Rostika Flora Rostika Flora Rully Mufarika Sabila, Virgina Putri Sari Bema Ramdika Sari, Devy Kartika Sari, Novrika Siti Puji Astuti Siti Rachmi Indahsari Suci Destriatania Sunarsi, Elvi Syafhira, Adinda Syafran Arrazy Tita Priyanka Putri Tri Krianto Tri Krianto Tri Krianto tri wahyuni Tuzzahra, Aquila Haya Utami, Fadhila Nur Vani Safithri Virgina Putri Sabila Windi Indah Fajar Ningsih Windi Indah Fajar Ningsih Wulandari, Molas Maryunisa Salsabila Yeni Yeni Yuanita Windusari Yuanita Windusari Yuliantari, Devy Yuliarti Yuliarti Yuliarti Yuliarti Yuliarti Yuliarti Yuliarti Yuliastuti, Maria Eka Yuniarti, Melisa Yurizal Yurizal Yurizal Yurizal Yustini Ardillah, Yustini Zulkarnain Zulkarnain Zulkarnain, M. Zulkarnain Zulkarnain, Mohammad