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All Journal Indonesian Journal of Human Nutrition Indonesian Journal of Obstetrics and Gynecology (Majalah Obstetri dan Ginekologi Indonesia) Journal La Lifesci Jurnal Sains dan Teknologi Journal of Asian-african Focus in Health
Netta M. Putri
Department of Nutrition, Universitas Tidar
Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Dentistry Earth & Planetary Sciences Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Veterinary

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Faktor Risiko Anemia pada Anak Sekolah Dasar di Temanggung Netta Meridianti Putri; Dodik Briawan; Yayuk Farida Baliwati
Indonesian Journal of Human Nutrition Vol. 8 No. 1 (2021)
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.2021.008.01.4

Abstract

Anemia pada anak sekolah masih menjadi masalah yang harus segera ditangani di Indonesia. Menurut laporan Riset Kesehatan Dasar (Riskesdas) 2013, prevalensi anemia untuk anak usia sekolah di Indonesia adalah 26.4%. Penelitian ini bertujuan untuk menentukan faktor-faktor risiko (karakteristik subjek, karakteristik keluarga, densitas protein dan asupan zat besi, kecukupan protein dan zat besi, frekuensi konsumsi pangan sumber heme, pola konsumsi enhancer dan inhibitor zat besi serta frekuensi sarapan) terhadap kejadian anemia. Desain penelitian yang digunakan adalah cross sectional yang dilakukan pada bulan Januari - Juni 2018. Penelitian ini dilakukan pada anak sekolah dasar kelas 4 - 6 di Temanggung. Sampel sebanyak 318 siswa dipilih menggunakan metode simple random sampling. Analisis data dilakukan secara univariat, bivariat dengan uji chi square dan multivariat dengan regresi logistik. Hasil analisis multivariat menunjukkan bahwa frekuensi sarapan, frekuensi konsumsi telur, frekuensi konsumsi hati ayam, dan konsumsi obat cacing merupakan faktor risiko terjadinya anemia pada anak sekolah dasar di Temanggung.   
The Effect of Water Intake during Pregnancy on Birth Weight: Pengaruh Asupan Air selama Kehamilan pada Berat Lahir Bayi Tria Rosemiarti; Hardinsyah Hardinsyah; Budi I. Santoso; Sudung O. Pardede; Parlindungan Siregar; Netta M. Putri; Ratu S. Hanifah
Indonesian Journal of Obstetrics and Gynecology Volume 11 No. 3 July 2023
Publisher : Indonesian Socety of Obstetrics and Gynecology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32771/inajog.v11i3.1963

Abstract

AbstractObjective: This systematic review aimed to investigate theeffect of water intake during pregnancy on infant birthweight.Methods: A comprehensive search was conducted usingthe keywords "water intake," "dehydration," "pregnancy,""outcome," "hydration," "birth weight," and "birth outcome"in databases such as "SCOPUS," "EBSCO," "PUBMED,""COCHRANE," and through "Google Search." MeSH headings"pregnancy" and "hydration" were used for the search.Inclusion criteria encompassed pregnant women withoutpathological disorders, birth weight as a studied outcome,prospective cohorts, clinical trial study designs, and Englishlanguagepapers. Out of the 254 articles retrieved, six metthe specifi ed requirements and were included in this review.Results: The fi ndings from the six studies consistentlydemonstrated a positive correlation between higher waterintake, improved hydration, and increased birth weight.All studies measured water consumption or hydrationstatus between 8-37 weeks of gestation. Regardless of theduration of the studies, underhydration or low water intakewas consistently associated with lower birth weight.Conclusion: This review highlights that increasing waterintake among pregnant women positively affects infantbirth weight. Adequate water intake during pregnancy isrecommended to be in the range of 2180 – 3000 mL daily,considering hydration status and the stage of pregnancy.Keywords: birth weight, hydration, pregnancy, water intake.AbstrakTujuan: Untuk mengungkap pengaruh asupan air selamakehamilan terhadap berat lahir bayi.Metode: Menggunakan kata kunci “water intake,""dehydration," "pregnancy," "outcome," "hydration," "birthweight," dan "birth outcome,", artikel dicari. Data diambil daridatabase "SCOPUS," "EBSCO," "PUBMED," "COCHRANE,"dan "Google Search". Kami menggunakan MeSH headingskehamilan dan hidrasi untuk istilah pencarian. Kriteria inklusiadalah perempuan hamil tanpa kelainan patologis, beratbadan lahir adalah salah satu luaran penelitian, desain studiberupa kohort prospektif dan uji klinis, serta artikel dalambahasa Inggris. Dari 254 artikel yang diperoleh, enam artikelmemenuhi persyaratan dan digunakan untuk review ini.Hasil: Dari keenam penelitian menunjukkan bahwa semakintinggi asupan air, semakin baik hidrasi atau asupan airmeningkatkan berat bayi lahir. Semua penelitian mengukurkonsumsi air atau status hidrasi antara 8-37 minggu. Studistudiini secara konsisten memberikan bukti bahwa asupanair yang rendah atau kondisi kekurangan cairan dikaitkandengan berat badan lahir rendah, terlepas dari durasi studi.Kesimpulan: Kajian ini menunjukkan bahwa peningkatanasupan air ibu hamil berpengaruh positif terhadap beratlahir bayi. Asupan air yang cukup pada ibu hamil adalah2180 – 3000 mL setiap hari bergantung pada status hidrasidan usia kehamilan.Kata kunci: asupan air, berat lahir, hidrasi, kehamilan.
Formulasi Minuman Fungsional Dawet Kaya Protein Berbasis Kacang Hijau dengan Suplementasi Limbah Ampas Tahu (Okara) Netta Meridianti Putri; Resti Kurnia Triastanti; Mira Dian Naufalina
INSOLOGI: Jurnal Sains dan Teknologi Vol. 3 No. 1 (2024): Februari 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v3i1.3165

Abstract

The development of a mung bean-based dawet functional drink with supplementation of tofu waste (okara), is an alternative for providing protein-rich functional drinks based on local potential. By considering various potentials and advantages, such as high nutritional content, use of local ingredients, natural composition, absence of use of preservatives, relatively cheap production costs, and easy availability of ingredients, the innovation of mung bean-based dawet functional drinks with the addition of okara flour is promising as a an interesting product to develop further. The aim of the research was to determine the effect of tofu waste (okara) flour supplementation in mung bean-based dawet functional drinks on sensory characteristics. This research used a Randomized Block Design (RAK) with the addition of tofu waste flour, P1 = 10%, P2 = 15%, P3 = 20%, and substitution of mung bean flour with the proportion of rice flour : mung bean flour P1 = 70% : 30% , P2 = 50% : 50%, P3 = 30% : 70%. The most preferred Dawet variant has a special composition, consisting of 30% tofu waste flour, 50% rice flour and 50% mung bean flour. The panelists gave the highest marks to this variant, indicating that the combination of ingredient proportions provided the most satisfying and desirable sensory experience in terms of texture, taste, color and aroma.
Disordered Eating Attitudes among Undergraduate Students in Indonesia: Associations with Food Insecurity, Perceived Stress, and Sleep Quality Netta Meridianti Putri; Resti Kurnia Triastanti
Journal of Asian-african Focus in Health Vol. 4 No. 1 (2026): Journal of Asian-african Focus in Health
Publisher : ScieClouds Publishing

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

Abstract

Disordered eating is an under-recognised problem among university students, and its links to social and economic adversity remain understudied in Indonesia. This study aimed to estimate the prevalence of disordered eating attitudes among undergraduate students in Indonesia and to examine its associations with food insecurity, perceived stress, and sleep quality. Methods: A cross-sectional survey was conducted in November 2024 among 635 undergraduate students from several institutions, predominantly Universitas Tidar. Disordered eating attitudes were assessed with the Eating Attitudes Test-26 (EAT-26; at-risk score ≥20), food insecurity with the United States Department of Agriculture Adult Food Security Survey Module, perceived stress with the Perceived Stress Scale-10, and sleep quality with the Pittsburgh Sleep Quality Index. Body-mass index was classified using Asia-Pacific cut-offs. Associations were examined using chi-square tests, Spearman correlations, and multivariable logistic regression adjusted for sex and body-mass index. The EAT-26 showed good internal consistency (Cronbach's α = 0.82). Overall, 22.2% of students (95% CI 19.0–25.4) were at risk of disordered eating. EAT-26 scores correlated positively with food insecurity, perceived stress, and body-mass index. In the adjusted model, disordered-eating risk was independently associated with food insecurity (adjusted odds ratio 1.99; 95% CI 1.34–2.96) and high perceived stress (adjusted odds ratio 2.40; 95% CI 1.32–4.37), and with higher body-mass index, but not with poor sleep quality. Food insecurity and perceived stress are salient correlates of disordered eating among Indonesian undergraduates, supporting integrated screening and support.
Organoleptic Quality Characterization of Cookies with Eggshell, Kepok Banana Flour, Arrowroot Starch Martha Arum Nugraheni; Netta Meridianti Putri; Farida Farida
Journal La Lifesci Vol. 7 No. 3 (2026): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v7i3.5592

Abstract

The aim of this research is to study the effect of adding egg shell flour on the panelists' level of preference for kukis substituted for kepok banana flour and arrowroot starch. This research used a Completely Randomized Design (CRD), with treatments consisting of differences in the composition of the addition of egg shell flour (10%, 15%, and 20%), and the proportion of arrowroot starch: kepok banana flour (100%: 0%, 50%: 50%, 0%:100%). The research results showed that the product with the highest average color preference was F2 with ingredients of 15% egg shell flour, 85% arrowroot starch. The product with the highest average preference for aroma, taste and texture is F3 with ingredients of 20% egg shell flour, 80% arrowroot starch. The cookies made from eggshell flour that were most liked by the panelists from all hedonic aspects (texture, taste, color and aroma) were cookies with a proportion of 80% arrowroot starch, 0% kepok banana flour and the addition of 20% eggshell flour (F3). with an average color preference of 4.13 (like), aroma of 4.05 (like), taste of 4.13 (like), and texture of 4.03 (like).
Co-Authors Budi I. Santoso Dodik Briawan Farida Farida Hardinsyah Martha Arum Nugraheni Mira Dian Naufalina Parlindungan Siregar Ratu S. Hanifah Resti Kurnia Triastanti Resti Kurnia Triastanti Sudung O. Pardede Tria Rosemiarti Yayuk Farida Baliwati