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All Journal Jurnal Kesehatan Cendikia Jenius
Ai Kustiani
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Health Professions Medicine & Pharmacology Nursing Public Health Veterinary

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The Relationship Between Fruit and Vegetable Consumption Habits, Emotional Eating, and Sedentary Lifestyle with the Nutritional Status of Adolescents Hidayatusy Syukrina Puteri; Lamtiur Elita Sari; Ai Kustiani
Jurnal Kesehatan Cendikia Jenius Vol. 2 No. 3 (2025): Agustus
Publisher : CV. CENDIKIA JENIUS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70920/jenius.v2i3.233

Abstract

The nutritional status of adolescents in Indonesia remains a serious concern, as indicated by the high prevalence of malnutrition caused by inadequate balanced nutrition intake, emotional eating behavior, and sedentary lifestyle. This study aimed to determine the relationship between sedentary lifestyle, emotional eating, and fruit and vegetable consumption habits with the nutritional status of adolescents at SMA N 1 Banding Agung, Ogan Komering Ulu Selatan. This study employed a quantitative design with a cross-sectional approach. A total of 86 respondents were selected using purposive sampling. The study was conducted from May to June 2025. Data analysis was performed using the Chi-square test as the data were normally distributed. Data were collected using validated FFQ, DEBQ, and ASAQ questionnaires. The results showed significant associations between vegetable consumption habits (p=0.003), fruit consumption (p=0.001), emotional eating (p=0.033), and sedentary lifestyle (p=0.002) with adolescents’ nutritional status. Most respondents with inadequate fruit and vegetable intake, high emotional eating, and high sedentary lifestyle exhibited poor nutritional status. Adolescents with sufficient fruit and vegetable consumption tended to have better nutritional status. In conclusion, adolescents’ nutritional status is influenced by dietary behavior, emotional regulation, and physical activity levels. It is recommended that adolescents increase their intake of fruits and vegetables according to balanced nutrition guidelines, reduce emotional eating behavior, and engage in more physical activity to maintain optimal nutritional health.
The Relationship Between Fat and Sodium Intake and Hypertension Among Elderly Patients at Gedong Air Public Health Center in 2025 Dwi Linasari; Asep Jalaludin; Ai Kustiani
Jurnal Kesehatan Cendikia Jenius Vol. 2 No. 3 (2025): Agustus
Publisher : CV. CENDIKIA JENIUS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70920/jenius.v2i3.235

Abstract

Hypertension is a common non-communicable disease among the elderly and a major risk factor for heart disease, stroke, and kidney failure. The increasing number of hypertension cases among the elderly at Gedong Air Public Health Center highlights the need for research on the impact of fat and sodium intake on hypertension incidence. This study aimed to determine the relationship between fat and sodium intake and hypertension status among elderly patients at Gedong Air Public Health Center in 2025. This research employed a cross-sectional design with a quantitative observational approach. A total of 72 elderly respondents were selected using consecutive sampling. Data on fat and sodium intake were collected using the SQ-FFQ questionnaire, while blood pressure was measured using a sphygmomanometer. Data were analyzed using univariate and bivariate (Chi-square) tests. The results showed that most respondents were aged 70–79 years (44.4%), male (51.4%), and had a family history of hypertension (52.8%). A total of 63.9% of respondents had hypertension, 61.1% had insufficient fat intake, and 68.1% had high sodium intake. Bivariate analysis revealed no significant relationship between fat intake and hypertension (p=0.530), but a significant relationship between sodium intake and hypertension (p=0.013). It can be concluded that high sodium intake is associated with hypertension among the elderly. Recommended, public health education on sodium reduction is essential as a preventive effort, especially through nutritional interventions and sustainable health promotion at the primary care level.
Sensory Evaluation, Nutritional Composition, and Antioxidant Activity of Fresh Milk Fortified with Mistletoe Leaf (Dendrophthoe Pentandra) Extract Dwi Denintia; Ai Kustiani; Adhi Nurhartanto
Jurnal Kesehatan Cendikia Jenius Vol. 2 No. 3 (2025): Agustus
Publisher : CV. CENDIKIA JENIUS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70920/jenius.v2i3.246

Abstract

Fresh milk is a highly nutritious beverage but has relatively low antioxidant activity, thus requiring development into a functional food. Fortification with mistletoe leaf extract (Dendrophthoe pentandra), which contains bioactive compounds such as flavonoids, phenols, and tannins, has the potential to enhance the functional value of milk. This study aimed to evaluate the sensory characteristics, nutritional composition, and antioxidant activity of fresh milk fortified with mistletoe leaf extract. This experimental research used a Completely Randomized Design (CRD) with five treatments (F0–F4), namely 0, 2, 4, 6, and 8 grams of extract per 100 mL of milk. Data were collected through a hedonic test involving 15–25 semi-trained panelists, proximate analysis (water, protein, fat, carbohydrates, ash), and antioxidant activity measurement using the DPPH method. The research was conducted from May to June 2025 at Mitra Indonesia University and the Laboratory of POLINELA. The results showed that fortification affected sensory attributes (especially taste and color) but maintained the nutritional quality according to the Indonesian National Standard (SNI 3141.1:2011). Antioxidant activity increased with higher extract concentrations, with the F2 formulation (4 grams) offering the best balance between sensory quality and antioxidant content. In conclusion, fortification of fresh milk with mistletoe leaf extract effectively improves its functional properties without compromising nutritional value. It is recommended that the F2 formulation be considered for further development of functional milk products based on natural ingredients.
Co-Authors Adhi Nurhartanto Asep Jalaludin Dwi Denintia Dwi Linasari Hidayatusy Syukrina Puteri Lamtiur Elita Sari