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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Berita Kedokteran Masyarakat Jurnal Ilmu Gizi dan Dietetik
Adha, As Syaffa Amalia
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Agriculture, Biological Sciences & Forestry Health Professions Medicine & Pharmacology Nursing Public Health

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Obesity, dietary diversity, and hypertension among posyandu attended child-bearing age women in Bandung Astuti, Widya; Adha, As Syaffa Amalia; Anggraeni, Nuri
BKM Public Health and Community Medicine Vol 41 No 01 (2025)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/bkm.v41i01.16300

Abstract

Purpose: This study explores the relationship between nutritional status and dietary diversity and the incidence of prehypertension and hypertension in women of reproductive age in Baleendah, Bandung Regency. Methods: The cross-sectional design, with primary data, was conducted from August to September 2023 in Baleendah Village, Bandung Regency, Indonesia. The study subjects were 50 women aged 15-49 years who registered at the Posyandu, had children aged 0-23 months, and had a history of hypertension, with the exclusion criteria being pregnant women. Nutritional status was measured using body weight with a digital scale and height with a SAGA multifunction tool. Food consumption data was collected through 24-hour dietary recall, and eating was assessed using a food frequency questionnaire (FFQ). Blood pressure was measured using a blood pressure monitor. The Minimum Dietary Diversity for Women (MDD-W) instrument measures dietary diversity diversity. The relationship between hypertension status and nutrient intake was analyzed using Spearman correlation tests applied due to non-normally distributed data. Results: There is a significant correlation between nutritional status and the incidence of prehypertension and hypertension in women of reproductive age (p-value=0.045). However, there is no significant correlation between dietary diversity and the incidence of prehypertension and hypertension in women of reproductive age (p-value=0.853). Conclusion: This study found a significant correlation between nutritional status, particularly obesity, and the incidence of prehypertension and hypertension in women of reproductive age, while dietary diversity showed no significant correlation. Economic and educational factors also played a role, with lower-income and less-educated respondents being more prone to hypertension. High consumption of fried snacks and high-sodium foods like salted fish and caffeine were associated with an increased risk of hypertension.
Profil asam lemak minyak dari jeroan ikan nila dan mas dengan rasio pelarut yang berbeda: Fatty acid profiles of fish oil from tilapia and carp with different solvent ratio Suseno, Sugeng Heri; Pari, Rizfi Fariz; Ibrahim, Bustami; Ramadhan, Rizki Tri Kurnia; Listiana, Desi; Nurjannah, Farah; Adha, As Syaffa Amalia
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 26 No. 3 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26 (3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i3.45781

Abstract

Extraction of fish oil from the by-products of tilapia and carp can be achieved using an appropriate extraction process. The purpose of this study was to determine the proportion of acetone and fish oil solvents in relation to the oxidation parameters, iodine number, and concentration profile of omega-3 fatty acids present in tilapia and goldfish oil. This study utilized a completely randomized design, in which the treatment ratios of acetone and oil solvent were varied as 3:1, 4:1, 5:1, 6:1, and 7:1 (v/v). The following parameters were examined: the chemical composition, free amino acids, acid value, peroxide value, p-anisidine, total oxidation, iodine value, and fatty acid profile.The omega-3 levels in tilapia and carp were 1.20% and 1.53%, respectively. An Iodine Number Test was employed to identify the most effective solvent treatment, revealing a 5:1 (v/v) ratio as the optimal solution. The increase in the value of omega-3 in tilapia oil amounted to 1.76%, whereas that in carp oil increased from 0.78% to 2.96%, resulting in an average increase of 2.31%.
Kebiasaan Sarapan, Jajan, dan Membawa Bekal Siswa Sekolah Dasar di Kota Bogor: Breakfast, Snacking, and Bringing Lunch Habits of Elementary School Students in Bogor City Ekayanti, Ikeu; Roosita, Katrin; Anggiruling, Dwikani Oklita; Adha, As Syaffa Amalia
Jurnal Ilmu Gizi dan Dietetik Vol 4 No 4 (2025)
Publisher : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2025.4.4.312-320

Abstract

The purpose of this study is to analyze the relationship between breakfast habits, the habit of bringing lunch, and the habit of snacks at school in elementary school students in Bogor City. This study uses a cross-sectional study design. This study uses primary data from a total of 1167 students in 161 schools in Bogor City. The study's results showed that 59.1% of students always had breakfast, 36.6% sometimes had breakfast, and 4.3% never had breakfast. The main reasons for not eating breakfast were school attendance (58.6%) and lack of appetite (42.8%). Most students (89.0%) consumed rice/noodles/porridge/bread at breakfast, with only 4.9% consuming all five food groups. The habit of snacking shows that 73.6% of students always snack. The most consumed snacks are manufactured food/beverages (81.3%) and wet/traditional cakes (71.8%). The habit of bringing lunch to children shows that 22.5% of students always bring lunch with 38.7% using it as a substitute for breakfast.  Parental education significantly correlated with breakfast frequency (p=0.000) and breakfast food diversity (p=0.031). Pocket money had a significant relationship with the diversity of snacks (p=0.002) and a negative relationship with the habit of bringing lunch (p=0.021). Breakfast habits showed a positive relationship with bringing lunch and snacks (p=0.000). Most students always have breakfast, but the food options are not diverse. The habit of snacking has become a culture for students, students who eat breakfast or bring lunch tend to continue to make snacks at school.
Co-Authors Anggiruling, Dwikani Oklita Anggraeni, Nuri Bustami Ibrahim Fariz Pari, Rizfi Ikeu Ekayanti Katrin Roosita Listiana, Desi Nurjannah, Farah Ramadhan, Rizki Tri Kurnia Sugeng Heri Suseno widya astuti