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All Journal AcTion: Aceh Nutrition Journal Indonesian Journal of Thousand Literacies
Ihsani, Arina Nurul
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Risks factor of Stunting: A Case-Control Study Sunarto, Sunarto; Pertiwi, Estuasih Dyah; Subandriani, Dyah Nur; Fitriyanti, Addina Rizky; Ihsani, Arina Nurul; Muhlishoh, Arwin; Assidhiq, Mohammad Reza
AcTion: Aceh Nutrition Journal Vol 10, No 3 (2025): September
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i3.2474

Abstract

Based on the Indonesian Nutritional Status Survey and Indonesian Health Survey data, the prevalence of stunting in Indonesia since 2021 has decreased to 2023 24,4%, 21,6%, and 21,5% by 2023. However, research on the influence of supplementary feeding (SF) on stunting is limited. Thus, this study described the determinants of stunting, including SF consumption in the 6-23 months participant group, as this age group is considered part of The First 1000 days. This case-control study was conducted in the Tlogosari Wetan Community Health Center area, Semarang City, between July and August 2024, with 120 study participants aged 6-23 months (60 stunting cases and 60 controls). The prevalence of stunting at the Tlogosari Wetan Community Health Center was 14,1%. SF had a significant effect on stunting (p<0,023), and early breastfeeding initiation (p=0,053) and breastfeeding (p = 0,073) were weakly associated with stunting. However, per capita income (p=0,116), birth length (0,120), fathers’ education (0,328), and fathers’ body height (p=0,141) had no significant effects on stunting. In conclusion, SF was significantly associated with stunting and accelerated the decline in stunting rate. It is necessary to pay attention to SF consumption to prevent stunting and to increase the knowledge of early initiation breastfeeding (EIB), as it affects the practice of breastfeeding.
Perbandingan Metode Pengolahan Kukus, Rebus, dan Goreng Terhadap Nilai Indeks Glikemik Singkong Sebagai Alternatif Karbohidrat Pengganti Nasi Putih Ihsani, Arina Nurul; Amir, Chindy; Afriani, Conita
Indonesian Journal of Thousand Literacies Vol. 2 No. 12 (2024): Indonesian Journal of a Thousand Literacy
Publisher : Nindikayla Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57254/ijtl.v2i12.73

Abstract

The increasing prevalence of diabetes mellitus in Indonesia has prompted the need for healthier alternative carbohydrate sources with a lower glycemic index (GI) than white rice. Cassava is a local food with potential as an alternative carbohydrate source. However, processing methods such as boiling, steaming, and frying can affect starch structure and blood glucose response, thus impacting the food's glycemic index.Objective:To compare the glycemic index values ​​of steamed, boiled, and fried cassava as an alternative carbohydrate source to replace white rice.Methods:This was an observational analytical study with a cross-sectional design. The sample consisted of 10 healthy adult respondents aged 17–25 years selected using consecutive sampling. Respondents fasted for 10–12 hours prior to the examination. Blood glucose levels were measured using a finger prick test at 0, 15, 30, 45, 60, 90, and 120 minutes after consuming the test foods (fried, steamed, and boiled cassava) equivalent to 50 g of carbohydrates and a reference food containing 50 g of pure glucose. The glycemic index (GI) was calculated based on the ratio of the area under the curve (IAUC) between the test foods and the reference foods.Results:The results showed that the processing method influenced the blood glucose response and glycemic index of cassava. Fried cassava had a glycemic index of 14.63 (low category), steamed cassava 43 (low category), and boiled cassava 83 (high category). Fried cassava had the lowest GI, while boiled cassava had the highest.Conclusion:Processing method influenced the glycemic index of cassava. Frying and steaming methods resulted in lower glycemic index values ​​than boiling. Therefore, the selection of cassava processing methods needs to be considered in efforts to control blood glucose levels.
MODEL MANAJEMEN PELAYANAN GIZI KOMPLEMENTER TERINTEGRASI DALAM UPAYA PENINGKATAN STATUS GIZI MASYARAKAT Ihsani, Arina Nurul; Amir, Chindy; Afriani, Conita
Indonesian Journal of Thousand Literacies Vol. 1 No. 5 (2023): Indonesian Journal of a Thousand Literacy
Publisher : Nindikayla Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57254/ijtl.v1i5.82

Abstract

Nutritional problems remain a significant public health issue in Indonesia, particularly among vulnerable groups such as infants, toddlers, pregnant women, and breastfeeding mothers. Various nutritional indicators indicate a persistently high burden of malnutrition, despite a downward trend in recent years. The national prevalence of stunting among toddlers was recorded at 19.8% in 2024, although still higher than the national target of <14% at the end of the 2024–2029 National Medium-Term Development Plan (RPJMN). Wasting and underweight also remain challenges, at approximately 7.4% and 16.8%, respectively, in children under five. Furthermore, anemia and chronic energy deficiency in pregnant women continue to contribute to the risk of low birth weight.Complementary nutrition services, as a nutritional intervention strategy, play a crucial role in meeting additional nutritional needs through planning, organizing, implementing, monitoring, and evaluating. The implementation of integrated service management involving cross-sectoral collaboration, community empowerment, and utilization of local food resources increases service effectiveness and program coverage. The use of an integrated approach also significantly increased energy and protein intake in malnourished toddlers in a quasi-experimental study (n=140), showing significant increases in energy (difference-in-differences [DID] = 405.53 kcal; p<0.001) and protein (DID = 4.62 g; p<0.001). This model has the potential to improve the nutritional status of the community sustainably if implemented consistently and in a coordinated manner.
Co-Authors Afriani, Conita Amir, Chindy Arwin Muhlishoh Assidhiq, Mohammad Reza Dyah Nur Subandriani, Dyah Nur Estuasih Dyah Pertiwi, Estuasih Dyah Fitriyanti, Addina Rizky Sunarto Sunarto