Article Per Year (5 Year)
p-Index From 2021 - 2026
1.873
P-Index
This Author published in this journals
All Journal Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Darussalam Nutrition Journal Agroindustrial Technology Journal Journal of Islamic Nutrition Media Ilmu Kesehatan Jurnal Gizi Prima Jurnal Kesehatan Tambusai Jurnal Pengabdian kepada Masyarakat
Fathimah, Fathimah
Program Studi S1 Ilmu Gizi, Fakultas Ilmu Kesehatan, Universitas Darussalam Gontor
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Dentistry Economics, Econometrics & Finance Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 25 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 9 Documents
Search
Journal : Darussalam Nutrition Journal

 1 
Efek Daging dan Lemak Domba Terhadap Tekanan Darah Sistolik TIkus Wistar Mutia Yuliza; Fathimah Fathimah; Dianti Desita Sari
Darussalam Nutrition Journal Vol 3, No 1 (2019): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v3i1.3102

Abstract

Tekanan darah tikus yang diberikan daging domba rebus adalah 96 ± 1,4, 116 ± 3,1 127 ± 4,8, daging domba rebus dan lemak adalah 107 ± 2,6, 143 ± 2,2 dan 163 ± 2, daging domba bakar adalah  96 ± 3,6 117 ± 1,2 114 ± 0,4 daging domba bakar dan lemak adalah  100 ± 1,9 100 ± 1,9, 152 ± 3,7. Tidak terdapat kenaikan tekanan darah yang signifikan pada minggu pertama pemberian daging domba rebus dan bakar. Pada kelompok yang diberi penambahan lemak daging domba terjadi kenaikan darah yang signifikan sejak minggu pertama perlakuan. Penelitian ini menunjukan bawha konsumsi daging domba dan lemak selama tiga minggu mampu meningkatkan tekanan darah
Pengaruh penambahan ekstrak bawang Dayak (Eleutherine americana Merr.) pada senyawa flavonoid dan aktivitas antioksidan nuget ikan lele Yulia Rohman; Fathimah Fathimah; Susi Nurohmi
Darussalam Nutrition Journal Vol 4, No 1 (2020): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v4i1.3103

Abstract

Latar Belakang: Bawang Dayak (Eleutherine americana Merr) adalah salah satu tanaman obat yang berasal dari Kalimantan Timur. Senyawa bioaktif dan antioksidan seperti fenol, flavonoid, tanin, antosianin, steroid, alkaloid, dan saponin banyak ditemukan dalam bawang dayak. Bawang dayak memiliki khasiat sebagai antimikroba, antikanker payudara, antiinflamasi, antitumor, dan mencegah penyakit jantung. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan konsentrasi ekstrak bawang Dayak yang berbeda terhadap kadar flavonoid dan aktivitas antioksidan pada nugget lele. Metode: Penelitian ini menggunakan metode eksperimen rancangan acak lengkap yang terdiri dari empat perlakuan dalam penelitian ini yaitu tanpa ekstrak bawang dayak, ekstrak bawang dayak level 5%, ekstrak bawang dayak level 10%, dan ekstrak bawang dayak level 15% dengan dua kali perulangan. Uji kadar flavonoid menggunakan uji kualitatif dan  aktivitas antioksidan menggunakan uji DPPH. Analisis statistik kadar flavonoid dan aktivitas antioksidan menggunakan uji ANOVA, kemudian diuji lanjut menggunakan uji Least Significant Difference. Hasil: Hasil penambahan ekstrak bawang Dayak hingga 15% berbeda nyata pada kadar flavonoid dan aktivitas antioksidan dengan p-value 0,00 (p <0,05). Kesimpulan: Ada perbedaan pengaruh penambahan ekstrak bawang dayak pada nugget lele terhadap kandungan flavonoid dan aktivitas antioksidan. Background: Dayak onion (Eleutherine americana Merr) is one of medicinal plants origin from East Kalimantan. Bioactive and antioxidant compounds such as phenol, flavonoids, tannin, anthocyanin, steroid, alkaloid, and saponins are richly found in dayak onion. The aims of this study was to know the effect of different concentrations addition of Dayak onion extract on flavonoid, antioxidant activity, and organoleptic of catfish nugget. Method: This study used experimental method completely randomized design, consisting of four treatments in this research: without Dayak onion extract, level 5% Dayak onion extract, level 10% Dayak onion extract, and level 15% Dayak onion extract with two replications. Flavonoid and antioxidant activity were analysed by ANOVA, when the different between means were tested by Least Significant Difference Test. Organoleptic were analysed by Kruskall Wallis. Result: Result the addition of  Dayak onion extract up to 15% significantly different on flavonoid and antioxidant activity with p-value 0.00 (p<0.05). Addition of Dayak onion extract up to 15% increasing on colour, taste, and flavour but no significantly different on texture. Conclusion: There  was a different effect of addition Dayak onion extract addition on catfish nugget to flavonoid content, antioxidant activity, colour, taste, and flavour, but no significantly different on texture.
Gambaran Tingkat Pengetahuan Gizi Seimbang pada Santriwati Remaja Putri di Pondok Pesantren Amilia Yuni Damayanti; Inma Yunita Setyorini; Fathimah Fathimah
Darussalam Nutrition Journal Vol 2, No 2 (2018): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v2i2.2437

Abstract

Abstract:. Nutrition for student including adolescents forms children's eating habits from an early age to achieve good health and well-being in the future. This research is purpose to knowing the imaging degree of knowledge student of balanced nutrition. This research is done at Darussalam Islamic Boarding School Gontor 1 for Girls. The obtained respondents are 158 students using population sampling method. Research method used design of analitic descriptive crossectional, then processed with analisis of univariat. The result show that 13.9% of student do not understand the balanced nutrition and the rest 86.1% understands well. Further research needs to be done with the larger sample to found out the best result and the teachers have to increase the student’s knowledge of balanced nutrition.Keywords: Balanced nutrition, knowledge, student Abstrak: Gizi bagi anak sekolah termasuk usia remaja dapat membentuk kebiasaan makan anak sejak dini agar tercapai kesehatan individu yang lebih baik di masa yang akan datang. Tujuan penelitian ini yaitu untuk mengetahui gambaran tingkat pengetahuan santriwati remaja tentang gizi seimbang. Penelitian ini dilakukan di Pondok Modern Darussalam Gontor Putri 1. Jumlah responden yang didapat adalah 158 santriwati dengan menggunakan metode population sampling. Metode penelitian yang digunakan adalah crossectional deskriptif. Hasil analisis menunjukkan bahwa sebanyak 22 santriwati (13,9%) memiliki pengetahuan gizi seimbang yang tergolong kurang dan 136 santriwati (86,1%) tergolong baik. Perlu dilakukan penelitian lanjutan dengan jumlah sampel yang lebih besar, untuk mendapat hasil yang lebih maksimal dan para guru sebaiknya berusaha untuk meningkatkan pengetahuan santriwati yang masih kurang tentang gizi seimbang. Kata Kunci:Gizi seimbang, pengetahuan, santriwati
Correlation between body image physical activity and sleep duration with nutritional status teaching-students at the University of Darussalam Gontor for girls Safira Kholifatul Ummah; Kartika Pibriyanti; Fathimah Fathimah
Darussalam Nutrition Journal Vol 4, No 2 (2020): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v4i2.4067

Abstract

Background: Malnutrition both overweight and malnutrition in children and adolescents often occur in developing countries. At this time many factors affect the nutritional status of adolescents including physical activity, psychological aspects (body image) and sleep duration. Objective: This study aims to determine the risk factors associated with the nutritional status of teaching-students at the University of Darussalam Gontor. Method: This research is an observational survey research with cross-sectional study design. Research subjects were 94 teaching-students 18-21 years old at the University of Darussalam Gontor For Girls. Statistical tests use the Gamma correlation test to determine the relationship between independent variables and dependent variables. The results of this study indicate that there was a significant correlation between body image and nutritional status (p = 0.030) and there was no significant correlation between physical activity (p = 0.385) and sleep duration (p = 0.156) with nutritional status.Keyword : Nutritional Status, Body Image, Physical Activity, Sleep Duration, Teaching Students Latar Belakang: Malnutrisi baik kelebihan berat badan dan gizi buruk pada anak-anak dan remaja sering terjadi di negara-negara berkembang. Pada saat ini banyak faktor yang mempengaruhi status gizi remaja termasuk aktivitas fisik, aspek psikologis (citra tubuh) dan durasi tidur. Tujuan: Menganalisis faktor risiko yang terkait dengan status gizi mahasiswi guru di Universitas Darussalam Gontor. Metode: Penelitian ini adalah penelitian survei observasional dengan desain studi cross-sectional, uji hipotesis statistik yang digunakan adalah Uji Korelasi Gamma. Subjek penelitian adalah 94 mahasiswi guru berusia 18-21 tahun di Universitas Darussalam Gontor Kampus Putri. Tes statistik menggunakan uji korelasi Gamma untuk menentukan hubungan antara variabel independen dan variabel dependen. Hasil penelitian ini menunjukkan bahwa ada hubungan yang signifikan antara citra tubuh dan status gizi (p = 0,030) dan tidak ada hubungan yang signifikan antara aktivitas fisik (p = 0,385) dan durasi tidur (p = 0,156) dengan status gizi.Kata kunci : status gizi, body image, aktifitas fisik, durasi tidur, mahasiswi guru.
Blowing on the Hot Food Increasing Bacteria Contamination Fathimah Fathimah; Lia Mustika; Inma Yunita Setyorini
Darussalam Nutrition Journal Vol 5, No 2 (2021): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v5i2.6539

Abstract

Blowing hot food and drinks is a culture in society that can cause food contamination with microorganisms. This study aims to determine the difference between the level of microorganism contamination in hot blown and unblown food. This study used a completely randomized design experimental method with blown and non-blown treatments. Each treatment was made twice. The calculation of the level of contamination is calculated by calculating the total number of colonies using the Coloni counter. The results showed that there was a significant difference (p = 0.001) between the samples that were blown (130 colonies 12 hours, 134 colonies 24 hours) and not blown (13 colonies 12 hours & 21 colonies 24 hours), the number of bacterial contamination in the blown samples was more larger than the unblown sample. Conclusion: there is a significant difference in the number of microorganisms between blown and non-blown
FAKTOR – FAKTOR YANG MEMPENGARUHI KEBIASAAN MEMERIKSA LABEL HALAL KEMASAN PANGAN PADA SANTRIWATI Fathimah Fathimah
Darussalam Nutrition Journal Vol 1, No 1 (2017): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v1i1.1020

Abstract

ABSTRACT Choosing halal food and beverages is the duty of every Muslim. It applied in everyday life, one of them is to consider halal what will be consumed by checking the information on the packaging label halal products. The method used is survey method with cross sectional approach (sectional). The study was conducted in Pondok Modern Gontor Putri 1, 270 santriwati sixth grade of  KMI Pondok Modern Gontor 1. Based on the research found that the prevalence of santriwati check halal food labels is 67%. Factors that have a significant relationship (p <0.05), with a habit of checking the label kosher products, namely: attitude, knowledge of halal label, read the name of the product, read the product composition, reading the net weight, read the price, read the value nutrition and expired products  Keywords: halal labels, food labels, santriwati.  ABSTRAK Memilih makanan dan minuman yang halal adalah kewajiban dari setiap muslim. Hal ini diaplikasikan dalam kehidupan sehari-hari, salah satunya adalah dengan memperhatikan kehalalan apa yang akan dikonsumsi dengan memeriksa informasi kehalalan produk pada label kemasan. Metode penelitian yang digunakan adalah metode survey dengan pendekatan potong lintang (Crossectional). Penelitian dilakukan di Pondok Modern Gontor Putri 1, subyek penelitian 270 santriwati kelas VI KMI Pondok Modern Gontor Putri 1. Berdasarkan hasil penelitian ditemukan bahwa prevalensi santriwati memeriksa label halal sebesar 67%. Faktor yang memiliki hubungan yang bermakna (p < 0.05) dengan kebiasaan memeriksa label halal produk yaitu: sikap, pengetahuan label halal, membaca nama produk, membaca komposisi produk, membaca berat bersih, membaca harga, membaca nilai gizi dan kadaluarsa produk. Kata Kunci: label halal, kemasan pangan, santriwati. 
Analisis perbedaan jenis pembungkus terhadap kadar proksimat dan daya terima tempe biji lamtoro (Leucaena Leucocephala) Indahtul Mufidah; Fathimah Fathimah; Joyeti Darni; Nurul Azizah chairiyah
Darussalam Nutrition Journal Vol 2, No 2 (2018): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v2i2.2165

Abstract

Indonesia merupakan negara dengan kekayaan sumber daya alam pangan  yang berlimpah salah satunya adalah biji-bijian yang memiliki zat gizi untuk memenuhi kebutuhan gizi dalam diet atau menu sehari-hari. Pada saat ini sudah banyak olahan dari biji-bijian salah satunya adalah tempe. Biji-bijian yang biasa digunakan dalam pembuatan tempe adalah biji kedelai. Jenis biji-bijian lain yaitu biji lamtoro dapat digunakan dalam pembuatan tempe. Plastik dan daun biasanya digunakan sebagai pembungkus tempe selama proses fermentasi. Tujuan penelitian ini dilakukan adalah untuk mengetahui perbedaan penggunaan jenis pembungkus terhadap kadar proksimat dan organoleptik tempe biji lamtoro. Metode yang digunakan adalah eksperimental dengan rancangan acak lengkap 1 faktor. Analisis statistik yang digunakan independent T-test jika berdistribusi normal dan mann whitneyjika tidak berdistribusi normal dengan drajat kepercayaan 95 %. Hasil penelitian menunjukkan bahwa perbedaan jenis pembungkus pada tempe biji lamtoro berbeda nyata terhadap kadar lemak, karbohidrat, air dan serat kasar (p < 0,05) namun tidak berbeda nyata terhadap kadar abu dan protein (p>0,05). Perbedaan jenis pembungkus tidak berbeda nyata terhadap organoleptik parameter warna, aroma, tekstur (p>0,05) dan berbeda nyata pada parameter rasa (p<0,05). Tempe yang dibungkus daun pisang memilki tingkat kesukaan lebih tinggi dari pada tempe yang dibungkus plastik.  
Correlation between body image physical activity and sleep duration with nutritional status teaching-students at the University of Darussalam Gontor for girls Safira Kholifatul Ummah; Kartika Pibriyanti; Fathimah Fathimah
Darussalam Nutrition Journal Vol. 4 No. 2 (2020): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v4i2.4067

Abstract

Background: Malnutrition both overweight and malnutrition in children and adolescents often occur in developing countries. At this time many factors affect the nutritional status of adolescents including physical activity, psychological aspects (body image) and sleep duration. Objective: This study aims to determine the risk factors associated with the nutritional status of teaching-students at the University of Darussalam Gontor. Method: This research is an observational survey research with cross-sectional study design. Research subjects were 94 teaching-students 18-21 years old at the University of Darussalam Gontor For Girls. Statistical tests use the Gamma correlation test to determine the relationship between independent variables and dependent variables. The results of this study indicate that there was a significant correlation between body image and nutritional status (p = 0.030) and there was no significant correlation between physical activity (p = 0.385) and sleep duration (p = 0.156) with nutritional status.Keyword : Nutritional Status, Body Image, Physical Activity, Sleep Duration, Teaching Students Latar Belakang: Malnutrisi baik kelebihan berat badan dan gizi buruk pada anak-anak dan remaja sering terjadi di negara-negara berkembang. Pada saat ini banyak faktor yang mempengaruhi status gizi remaja termasuk aktivitas fisik, aspek psikologis (citra tubuh) dan durasi tidur. Tujuan: Menganalisis faktor risiko yang terkait dengan status gizi mahasiswi guru di Universitas Darussalam Gontor. Metode: Penelitian ini adalah penelitian survei observasional dengan desain studi cross-sectional, uji hipotesis statistik yang digunakan adalah Uji Korelasi Gamma. Subjek penelitian adalah 94 mahasiswi guru berusia 18-21 tahun di Universitas Darussalam Gontor Kampus Putri. Tes statistik menggunakan uji korelasi Gamma untuk menentukan hubungan antara variabel independen dan variabel dependen. Hasil penelitian ini menunjukkan bahwa ada hubungan yang signifikan antara citra tubuh dan status gizi (p = 0,030) dan tidak ada hubungan yang signifikan antara aktivitas fisik (p = 0,385) dan durasi tidur (p = 0,156) dengan status gizi.Kata kunci : status gizi, body image, aktifitas fisik, durasi tidur, mahasiswi guru.
The Effect of Reasurposing Learning Model on Food Literacy Skills and Caring Atitude Toward Food Consumption mochammad ali mashur; Emi Farida Anjasmorowati; Fathimah Fathimah
Darussalam Nutrition Journal Vol. 7 No. 1 (2023): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v7i1.9965

Abstract

Background: The behavior of students who tend to ignore the consumption of unhealthy foods and lack of understanding of the negative impact of additives on food will increase the risk of decreasing the level of health in students. Objective : Determine the effect of the Reasurposing learning model on food literacy skills and caring attitudes towards food consumption on digestive system material. Methods : This research design is a pseudo experiment. The research sample was XI MIPA class students totaling 30 in the 2020/2021 academic year at SMA Darul Ulum 2 Unggulan BPPT and using purposive sampling technique. The study used one experimental group treated with the reasurposing learning model. The dependent variables of this study are food literacy and caring attitude towards food consumption. The independent variables are reasurposing learning model. Data on food literacy skills were obtained through the administration of pretests and post-tests, while data on attitudes towards food consumption were obtained through filling out questionnaires given at the initial and the final learning meeting. Food literacy skills were analyzed using the Paired sample t-test and data on caring attitudes towards food consumption were analyzed using the Gain score and interpreted based on the parameters. The research was conducted from August-October 2020 online using the Google classroom online platform and whatapp application. Results : The application of the Reasurposing learning model had an effect of 20.67% (p value = 0.000) in improving students' food literacy, and the attitude of caring for food consumption increased with an N-gain value of 76.40%. Conclusion: application of reasurposing model has an effect on food literacy and caring attitudes in food consumption. Key words : Reasurposing, food literacy, caring attitude towards food consumption
Co-Authors Afifah Istiqomah Aghitsna Fyrodhika Amalia Nur Jannah Andi Dewi Santaliani Ardhila, Nuzulia Farah Dianti Desita Sari Emi Farida Anjasmorowati Farida Farida Fitri Komala Sari Fitri Komala Sari Fitri Komala Sari Giva Gisvandya Nurazis Hafidhotun Nabawiyah Hafidhotun Nabawiyah Indahtul Mufidah Inma Yunita Setyorini Inma Yunita Setyorini Inma Yunita Setyorini Joyeti Darni Khafidatul Kharisma Ladyamayu Pinasti Lia Mustika Lulu Luthfiya Lulu’ Luthfiya Maftuha Rahmatul Marya Ulfah Marya Ulfah mochammad ali mashur Muthia, Syadza Mutia Yuliza Nabilla, Afita Maudine Najma Kholidah Syafii Nazilah Alif Mas'udah Nur Aini Mahmudah Nurul Azizah chairiyah Nurul Azizah Choiriyah Pibriyanti, Kartika Putri, Desgita Rica Rahma Edi Rahadiyanti, Ayu Rohman, Yulia Safira Alifitria Safira Kholifatul Ummah Safira Kholifatul Ummah Sari, Dianti Desita Siti Aulia Musyayyadah Susi Nurohmi Tanaiyo, Siti Nurjana Kurniaty Yulia Rohman