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All Journal Jurnal Cakrawala Promkes International Journal of Public Health Excellence (IJPHE)
Solichah, Kurnia Mar’atus
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Health Professions Medicine & Pharmacology Nursing Public Health

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Analysis of the relationship between food role models and nutritional status of toddlers among working mothers in Yogyakarta Sari, Annisa Nurdiana; Fauzia, Faurina Risca; Mahfida, Silvi Lailatul; Solichah, Kurnia Mar’atus
Jurnal Cakrawala Promkes Vol. 6 No. 2 (2024): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jcp.v6i2.10629

Abstract

The nutritional status of children under five years old is influenced by their food intake and maternal feeding behavior. Research shows that mothers who work longer hours tend to have children with poor nutritional intake. Maternal behavior in providing food role models also has a significant effect on children's nutritional status. This study aims to find out the influence of dietary recommendations on toddlers nutritional status in working mothers. This research is an analytical observational empirical research with a cross sectional design. The reachable population is all working mothers who have toddlers in D.I. Yogyakarta. Samples were taken by purposive sampling. The research sample was 211 mother-toddler pairs. Data was collected using self-administered offline and online questionnaires consisting of questionnaires on respondent characteristics (mothers and toddlers), and a questionnaire for food role models, namely Musher-Eizenman's Comprehensive Feeding Practices Questionnaire. The statistical test carried out was the Kruskall Wallis test. The majority of mothers are 30 years old and have worked for around 5 years and the average income received is around 2 million rupiah. Most mothers work as private sector workers, with the majority holding positions as employees. After measuring the nutritional status of toddlers, it was found that the majority (59%) of toddlers had good nutrition (n=124). %). The highest average food role model score in the eating model component was 3.97 ± 0.67). The relationship between the three components of the food role model and nutritional status was analyzed, eating model (X2(2) = 2.516, p-value = 0.2842), food education (X2(2) = 0.847, p-value = 0.6547), and overall (X2(2) = 2.165, p-value = 0.3388). It was found that food role model is not significantly related to nutritional status of toddlers.
Acceptability Test and Nutritional Analysis of Tempeh and Moringa Leaf Soft Rice as Complementary Foods (MP-ASI) Pertiwi, Nadira Citra; Solichah, Kurnia Mar’atus; Diah Puspitasari
International Journal of Public Health Excellence (IJPHE) Vol. 5 No. 2 (2026): January-May
Publisher : PT Inovasi Pratama Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55299/ijphe.v5i2.1842

Abstract

The age of 6–24 months is a crucial period for a child's growth and development, requiring optimal nutritional intake through the provision of Complementary Foods (MP-ASI). MP-ASI serves to supplement nutritional needs that can no longer be met by breast milk alone. Tempeh, as a source of plant-based protein, and moringa leaves, which are rich in iron and vitamins, have the potential to be developed into "nasi tim" (soft rice) as recommended by WHO. This study aims to assess the acceptability and analyze the nutritional content of tempeh and moringa leaf soft rice as a complementary food. The study used a non-factorial Completely Randomized Design (CRD) with three formulations: F1 (10% tempeh: 15% moringa leaves), F2 (20%: 10%), and F3 (30%: 15%). The acceptability test was conducted on 30 semi-trained panelists using a hedonic test for taste, color, aroma, and texture attributes, which were then analyzed using the Kruskal–Wallis test. The results showed significant differences in taste (p=0.00) and aroma (p=0.01), while color (p=0.08) and texture (p=0.01) did not differ significantly. Formulation F3 had the highest acceptability level, containing 75.38 kcal/100 g of energy, 3.55% protein, 15.36% carbohydrates, 0.12% fat, 1.46% crude fiber, and 0.92 mg/100 g of iron.
Co-Authors Diah Puspitasari Faurina Risca Fauzia Pertiwi, Nadira Citra Sari, Annisa Nurdiana Silvi Lailatul Mahfida