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All Journal Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi Inovasi Kesehatan Global
Nyoman Wahyu Meta Wulandari
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Health Professions Medicine & Pharmacology Nursing Public Health

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Pengaruh Paparan Iklan Ultra-Processed Food terhadap Preferensi dan Perilaku Makan Anak Usia Sekolah: Kajian Literatur Sistematis Nyoman Wahyu Meta Wulandari; Kadek Dyah Swasni Prambandita
Inovasi Kesehatan Global Vol. 2 No. 3 (2025): Agustus : Inovasi Kesehatan Global
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/ikg.v2i3.2238

Abstract

Exposure to food advertising, particularly UPF (Ultra-Processed Food), not only impacts children's short-term food choices but also influences the formation of long-term unhealthy eating habits. Several studies have found that advertising's influence on children is not only direct but is also reinforced by environmental factors such as family eating habits, peer influence, and food accessibility at home and school. For example, children who regularly watch television unsupervised or who have personal devices with internet access are more likely to be exposed to UPF advertising, which is typically designed with bold colors, cartoon characters, and memorable slogans. This makes children more susceptible to influence and develop preferences for the promoted foods. Furthermore, UPF advertising often features emotional messages or positive associations such as fun, friendship, and rewards, further strengthening its appeal to children. When these advertisements are repeatedly exposed, children can internalize these messages and make them part of their eating experience. In the long term, this risks causing children to associate unhealthy foods with comfort or happiness, which can trigger emotional eating and increase the potential for eating disorders and the risk of non-communicable diseases. Therefore, it is crucial to involve various stakeholders, including parents, educators, industry players, and policymakers, in building a healthy eating environment. Media literacy education for children is also a crucial step in equipping them to be more critical of advertising messages. Strict regulations on food marketing aimed at children, such as banning UPF advertising during children's broadcast hours, regulating the use of cartoon characters, and providing clear and easy-to-understand nutrition labeling, are important strategies to reduce the negative impact of UPF advertising on children's health in the long term.
Karakteristik Serat Kasar dan Kapasitas Antioksidan Biskuit dengan Substitusi Tepung Biji Alpukat (Persea Americana) terhadap Tepung Terigu Kadek Dyah Swasni Prambandita; Nyoman Wahyu Meta Wulandari
Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi Vol. 2 No. 2 (2024): Mei : Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi
Publisher : LPPM STIKES KESETIAKAWANAN SOSIAL INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57213/antigen.v2i2.327

Abstract

One of the by-products that can be used as a source of fiber and antioxidants is avocado seeds. Processing avocado seeds into flour can make it easier for people to make interstitial foods, for example biscuits. Avocado seed biscuits that are rich in fiber and antioxidants are expected to be beneficial for health. This study aims to determine the effect of the right ratio of wheat and avocado seed flour on the chemical characteristics of biscuits, The study used a complete random design with the treatment of the comparison of wheat and avocado seed flour, namely F1 (100:0), F2 (90:10), F3 (80:20), F4 (70:30), F5 (60:40), F6 (50:50). The determination of the best biscuits is seen based on the parameters observed, namely: moisture content test, crude fiber test, antioxidant capacity, IC50 value. Based on the results of the analysis of various comparisons of wheat and avocado seed flour (TBA) in biscuits, it showed no real effect (p>0.05) on water content, while there was a real effect (p>0.05) on crude fiber, IC50, and antioxidant capacity.
Nilai Gizi dan Serat Pangan pada Snack Bar Berbasis Tepung Kimpul (Xanthosoma sagittifolium) dan Kacang Gude (Cajanus cajan) Nyoman Wahyu Meta Wulandari; Kadek Dyah Swasni Prambandita
Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi Vol. 2 No. 2 (2024): Mei : Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi
Publisher : LPPM STIKES KESETIAKAWANAN SOSIAL INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57213/antigen.v2i2.328

Abstract

The purpose of this research was to determine the effect of tannia flour and pigeon pea to produce the best snack bar with high dietary fiber and also with the good sensory. This research was an experimental study using a Completely Randomized Design (CRD) with a treatment ratio of tannia flour and pigeon pea were 70%:30%, 60%:40%, 50%:50%, 40%:60%, and 30%: 70%. Each treatment was repeated three times. The variables observed were moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content and sensory of snack bar (color, flavor, taste, texture). This best snack bar contains 5,31% water, 2,11% ash, 11,22% protein, 18,33% fat, 61,58% carbohydrate, 19,50% crude fiber. After getting the best snack bar with the effectiveness test, it was observed the levels of dietary fiber. Based on the results of the effectiveness test, the best treatment in this research was tannia flour and pigeon pea with ratio 30%:70%. This best snack bar contained 5.58% of fiber. The results of the sensory test of color were liking, while the flavor, taste, texture, and overall acceptance were like moderately. The results of the scoring test for color were brown, with a slightly distinctive tannia flavor, no itching taste, and a dense texture.
Co-Authors Kadek Dyah Swasni Prambandita