Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal Jurnal Kesmas dan Gizi (JKG) Media Gizi Ilmiah Indonesia
Warajati Kisnawaty, Sudrajah
Unknown Affiliation
Health Professions Medicine & Pharmacology Public Health

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Pengetahuan Mahasiswa Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta Tentang Penerapan Metode Diet Yang Baik Bagi Kesehatan Ulfia Fitriyani; Nur Hidayati, Intan; Sukmawati, Maya; Puspitasari, Nita; Salsabiila Sayida Rohma, Annisa; Warajati Kisnawaty, Sudrajah
Media Gizi Ilmiah Indonesia Vol 1 No 1 (2023): FEBRUARI 2023
Publisher : Kabar Gizi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62358/mgii.v1i1.6

Abstract

The behavior of achieving ideal body weight and shape is one method for controlling weight. We can apply this weight control behavior by dieting behavior. This study aims to describe the knowledge of students of the Faculty of Health Sciences, University of Muhammadiyah Surakarta about the application of good diet methods for health. Qualitative research methods with a case study approach. The results of this study, students already know the meaning of diet, most students have the habit of eating 3x a day but there are still students who skip meals. Students apply the low-calorie diet method as much as 62.5% and do a low-fat diet 37.2% in terms of nutritional status 75% of students have normal nutritional status, 12.5% ​​undernutrition status, 12.5% overnutrition status and most students do regular physical activity. It can be concluded that most of the respondents already know about the knowledge or understanding of diet. Perform regular physical activity and most respondents have normal nutritional status. However, in implementing the diet, there are still students who still skip meals.
Moisture Content and Protein Content of Apem Cake Based on a Composite of Purple Sweet Potato and Corn Flour Azzahrah, Fatimah; Kurnia, Pramudya; Warajati Kisnawaty, Sudrajah
JURNAL KESMAS DAN GIZI (JKG) Vol. 8 No. 1 (2025): Jurnal Kesmas dan Gizi (JKG)
Publisher : Fakultas Kesehatan Masyarakat Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/07hkzs96

Abstract

Sweet potatoes and corn are local food ingredients with potential as alternative substitutes for rice. Traditionally, apem cakes are made using rice flour as the main ingredient. Partially replacing rice flour with sweet potato flour and corn flour is expected to optimize the utilization of these local ingredients and improve the nutritional value of the resulting apem cake. This study aimed to analyze the effect of using purple sweet potato flour and corn flour on the moisture content and protein content of apem cake. The study employed a completely randomized design (CRD) with four formulations of rice flour, purple sweet potato flour, and corn flour, namely A (100%:0%:0%), B (50%:15%:35%), C (50%:25%:25%), and D (50%:35%:15%). Moisture content was measured using the gravimetric method, while protein content was analyzed using the titrimetric method. Moisture content data were analyzed using Welch’s ANOVA, and protein content was analyzed using One-Way ANOVA followed by Tukey’s HSD test. The results showed that the highest moisture content was 41.42% in the formulation with 15% purple sweet potato flour and 35% corn flour, and the lowest was 40.76% in the 100% rice flour formulation. Welch’s ANOVA indicated no significant difference in moisture content among treatment groups (p = 0.378; p > 0.05). The highest protein content was 4.51% in the 100% rice flour formulation, and the lowest was 4.09% in the formulation with 35% purple sweet potato flour and 15% corn flour. ANOVA results indicated a statistically significant difference in protein content (p = 0.001; p < 0.05). In conclusion, the use of purple sweet potato flour and corn flour in apem cake did not significantly affect moisture content but significantly influenced protein content. Further investigations should focus on optimizing the formulation to evaluate the influence of the treatment on product quality and storage stability.
The Relationship Between Knowledge About Balanced Nutrition Guidelines And The Amount Of Pocket Money With Overnutritional Status Of Adolescents Kurnia Dewi, Emilia; Warajati Kisnawaty, Sudrajah; Ria Rakhma, Luluk
JURNAL KESMAS DAN GIZI (JKG) Vol. 8 No. 1 (2025): Jurnal Kesmas dan Gizi (JKG)
Publisher : Fakultas Kesehatan Masyarakat Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/zrk9pr49

Abstract

The nutritional status of adolescents is currently a major public health concern, particularly due to the increase in cases of overweight and obesity, which increase the risk of non-communicable diseases (NCDs) such as diabetes mellitus, hypertension, and heart disease. The main factors influencing nutritional status are a balanced diet and adequate physical activity. However, other factors such as knowledge of balanced nutrition guidelines and pocket money management also play an important role. Nutrition knowledge is expected to influence attitudes and healthy food choices, while higher pocket money amounts may increase the tendency to purchase high-calorie, low-nutrient foods, thereby contributing to the risk of overweight. This study aims to analyze the relationship between knowledge of balanced nutrition guidelines and pocket money with nutritional status among high school students at SMA IT Nur Hidayah Sukoharjo. A cross-sectional observational study design was used with a population of all 11th grade students (N=283). The study sample consisted of 72 students, selected through simple random sampling. Data analysis used the Pearson product moment statistical test for nutrition knowledge and the Spearman rank test for pocket money,following the Kolmogorov-Smirnov normality test. The results showed no significant relationship between knowledge of balanced nutrition guidelines and overweight status among adolescents (p=0.676). However, there was a significant relationship between the amount of pocket money and overweight status among adolescents (p=0.043). This indicates that nutrition knowledge is not a direct factor influencing overweight status, while a higher amount of pocket money is correlated with the risk of overweight due to excessive consumption patterns. Teenagers are advised to increase their knowledge and application of balanced nutrition in their daily lives and to use their pocket money wisely when buying food and drinks.
Co-Authors Fatimah Azzahrah Kurnia Dewi, Emilia Luluk Ria Rakhma nita puspitasari Nur Hidayati, Intan Pramudya Kurnia Salsabiila Sayida Rohma, Annisa Sukmawati, Maya Ulfia Fitriyani