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All Journal Disease Prevention and Public Health Journal Jurnal Keolahragaan Darussalam Nutrition Journal HIGEIA (Journal of Public Health Research and Development) Journal of Health Education Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi Klinik Indonesia GHIDZA: Jurnal Gizi dan Kesehatan KACANEGARA Jurnal Pengabdian pada Masyarakat Jurnal Pendidikan Kedokteran Indonesia: The Indonesian Journal of Medical Education Unnes Journal of Public Health JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Jurnal Pengabdian dan Pengembangan Masyarakat Jurnal Ilmiah Gizi Kesehatan (JIGK) Society : Jurnal Pengabdian dan Pemberdayaan Masyarakat JMMR (Jurnal Medicoeticolegal dan Manajemen Rumah Sakit)
Ika Ratna Palupi
Departemen Gizi Kesehatan, Fakultas Kedokteran, Kesehatan Masyarakat, Dan Keperawatan Universitas Gadjah Mada, Yogyakarta
Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Persepsi mahasiswa Fakultas Ilmu Keolahragaan Universitas Negeri Yogyakarta terhadap atribut produk minuman kesehatan Vidya, Chairina; Nisa, Fatma Zuhrotun; Palupi, Ika Ratna
Jurnal Keolahragaan Vol. 6 No. 2: September 2018
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (501.658 KB) | DOI: 10.21831/jk.v6i2.19999

Abstract

Pemberian cairan sangat penting bagi atlet untuk menghindari dehidrasi yang dapat menyebabkan gangguan fisiologis tubuh. Produk minuman kesehatan diyakini mampu meningkatkan energi dan menjaga produktivitas pada saat dan setelah melakukan aktivitas fisik seperti bekerja dan olahraga, terutama bagi para olahragawan. Perilaku membeli produk minuman kesehatan dilakukan berdasarkan preferensi dan kebutuhan konsumen, salah satunya mempertimbangkan atribut produk. Penelitian ini bertujuan untuk mengetahui persepsi mahasiswa Fakultas Ilmu Keolahragaan Universitas Negeri Yogyakarta (FIK UNY) terhadap atribut produk minuman kesehatan (harga, kemasan, merek, label, dan rasa). Penelitian menggunakan desain observasional cross sectional dengan subjek penelitian 100 orang mahasiswa FIK UNY yang diambil secara purposif. Analisis data menggunakan statistik deskriptif. Hasil penelitian menunjukkan bahwa sebagian besar subjek memiliki persepsi positif terhadap atribut produk minuman kesehatan. Kemasan yang mudah dibawa dan dipegang serta informasi nilai gizi merupakan indikator yang dianggap paling penting oleh subjek. Perception on healthy drink product attributes among sports sciences college students in Universitas Negeri Yogyakarta AbstractIntake of fluids is very important for athletes to avoid dehydration which can cause physiological disorders of the body. Health drink products are supposed to increase energy and maintain productivity during and after physical activities such as work and exercise, especially for athletes. The behavior of buying health drink products is based on consumer preferences and needs, one of them considering product attributes. This study aimed to determine perception of students of the Faculty of Sport Sciences Yogyakarta State University (FIK UNY) on the attributes of health drink products (price, packaging, brand, label, and taste). The research used observational cross-sectional design. Subjects were 100 students of FIK UNY selected through purposive sampling. Data analysis employed descriptive statistics. The results showed that most respondents had positive perceptions on health drink product attributes. Packaging that was easy to carry and hold as well as information of nutritional value was an indicator that was considered most important by the subjects.
Nutrition knowledge, online food delivery usage, and eating habits among college students Budiningsari, Dwi; Fuad, Anis; Palupi, Ika Ratna; Andwiyani, Aldea; Putri, Clarissa Amanda
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 14 ISSUE 1, 2026
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2026.14(1).1-13

Abstract

ABSTRAK Latar Belakang: Maraknya konsumsi makanan berkalori tinggi, lemak tinggi, dan serat rendah yang diikuti dengan kurangnya aktivitas fisik, dapat menjadi faktor penyebab obesitas. Salah satu hal yang berkontribusi terhadap fenomena ini adalah meningkatnya penggunaan OFD (Online Food Delivery), terutama sejak pandemi COVID-19. Kemudahan akses terhadap berbagai jenis makanan, khususnya makanan tidak sehat, dapat menyebabkan konsumsi yang tidak terkendali, baik dari segi jenis maupun jumlah. Tujuan: Menganalisis hubungan pengetahuan gizi dan frekuensi penggunaan layanan pesan-antar makanan online dengan pemilihan makanan dan asupan lemak, gula, dan garam. Metode: Penelitian cross-sectional ini melibatkan sebanyak 135 mahasiswa Universitas Gadjah Mada. Instrumen yang digunakan adalah kuesioner tervalidasi untuk mengukur pengetahuan gizi, penerapan OFD, kuesioner Food Choice Questionnaire (FCQ), dan Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ). . Hubungan antar variabel menggunakan uji chi-square dengan tingkat signifikansi p<0,05. Hasil: Sebanyak 55.6% responden jarang menggunakan layanan pesan antar makanan online, 76.3% responden menunjukkan tingkat pengetahuan gizi yang buruk, 57% dan 80% responden memiliki asupan lemak dan natrium yang cukup, sedangkan 56.3% responden mengonsumsi gula dalam jumlah yang terlalu tinggi. Pengetahuan gizi responden tidak mempunyai korelasi dengan pilihan makanannya (p=0.891), juga tidak ditemukan hubungan antara frekuensi penggunaan layanan pesan-antar makanan online dengan asupan gula (p=1.000) dan garam (p=0,120). Frekuensi penggunaan layanan pesan-antar makanan daring dan asupan lemak berkorelasi secara signifikan (p=0.001). Kesimpulan: Terdapat hubungan yang signifikan antara frekuensi penggunaan layanan pengiriman makanan daring dengan asupan lemak, namun tidak ditemukan hubungan serupa antara frekuensi penggunaan layanan pengiriman makanan daring dengan asupan gula dan garam.   ABSTRACT Background: The widespread consumption of high-calorie, high-fat and low-fiber foods, followed by insufficient physical activity, can contribute to obesity. One contributing factor  is the increasing use of online food delivery (OFD) services, especially since the COVID-19 pandemic. The easy access to various types of food, especially unhealthy food, can lead to uncontrolled consumption, both in terms of type and quantity. Objectives: Analyze the relationships between nutritional knowledge and the frequency of using food delivery services with food selection and intake of fat, sugar, and sodium. Methods: A cross-sectional study with 135 of Universitas Gadjah Mada college students involved. Validated questionnaires were used to measure nutrition knowledge, OFD application, the Food Choice Questionnaire (FCQ), and Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ). Chi-square tests were used with a significance level set at p<0.05. Results: A total of 55.6% respondents reported seldom using OFD services, 76.3% showed a poor level of nutritional knowledge, 57% and 80% had an adequate intake of fat and sodium, while 56.3% of the respondents consumed overly high amount of sugar. Students' nutritional knowledge had no correlation with their food selection (p=0.891), also no relationship found between frequency of online food delivery service usage with sugar (p=1.000) and sodium intake (p=0.120). There was a significant correlation between OFD usage frequency with fat intake (p=0.001). Conclusions: A significant relationship exists between the frequency of online food delivery service usage with fat intake, but no such association is observed between the frequency of online food delivery service usage with sugar and sodium intake.
Co-Authors Andwiyani, Aldea Anis Fuad Annisa Luthfia Setyawening Annisa Luthfia Setyawening Cintantya Arafah Dessy Natalia Cendanawangi Elza Ismail Fasty Arum Utami Fatiyasani, Labiqotul Hana Shofya Brian Primastuti Iput Tintin Lathifah Joko Susilo Kayyis Alwi Khairina, Atika Dina Khairina, Atika Dina Labiqotul Fatiyasani Lutfia Amalia Lutfia Amalia Mardianingsih, Nurhasanah Muhammad Dawam Jamil Naomi, Novita Dhian Nisa, Fatma Zuhrotun Nurhasanah Mardianingsih Nurlaili Handayani Perdana Samekto Tyasnugroho Suyoto Prawiningdyah, Yeni Prawiningdyah, Yeni Putri, Clarissa Amanda R. Dwi Budiningsari Rachmawati, Vivi Nandya Rais, Anggy Shazia Sadida, Hafizha Dini Setyowati Setyowati Setyowati Siti Helmyati Susilo, Joko Th. Ninuk Sri Hartini Tjaronosari Tjaronosari Tjaronosari Tjaronosari Tjaronosari, Tjaronosari Vidya, Chairina Yayuk Hartriyanti Yeni Prawiningdyah Yeni Prawiningdyah