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All Journal Jurnal Riset Rumpun Ilmu Kedokteran (JURRIKE) Miracle Get Journal
Nia Budhi Astuti
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Health Professions Medicine & Pharmacology Nursing Public Health Veterinary

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Formulasi Mie Kering Bahan Dasar Ikan Kembung dan Bayam Hijau sebagai Pangan Balita Stunting Maria Magdalena Fetowin; Melanie Christine Kamo; Nurhayati Prinanda Putri Embisa; Sarah Petronela Demena; Nia Budhi Astuti
JURNAL RISET RUMPUN ILMU KEDOKTERAN Vol. 4 No. 1 (2025): April : Jurnal Riset Rumpun Ilmu Kedokteran
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrike.v4i1.5441

Abstract

Stunting remains one of the major nutritional problems in Indonesia. According to the 2024 Indonesian Health Survey (SKI), the prevalence of stunting in Papua Province reached 16.8%. A child’s nutritional status is strongly influenced by dietary intake, particularly protein, which plays a crucial role in growth. One potential source of animal protein is Indian mackerel (Rastrelliger kanagurta), a type of fish commonly found in Papua. Indian mackerel is rich in protein and omega-3 fatty acids but is highly perishable, limiting its shelf life. To address this issue, the fish is processed into flour. Additionally, green spinach is used as a source of fiber and minerals, although it is also prone to spoilage. The spinach is processed by extracting its juice, which is then incorporated into noodle products. Dried noodles were chosen as a medium for fortification because they are widely consumed across age groups and often used as a substitute for rice.This study aimed to determine the effect of adding Indian mackerel flour and green spinach extract on the chemical properties and sensory acceptance of dried noodles. The research methods included nutritional content analysis and organoleptic testing. The sensory evaluation was conducted by 25 semi-trained panelists who were nutrition science students
Association Between Fast Food Consumption Patterns and Adolescent Obesity Anita Lontaan; Lingga Puspita Sari; Nia Budhi Astuti
Miracle Journal Get Press Vol 2 No 4 (2025): November, 2025
Publisher : CV. Get Press Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69855/mgj.v2i4.256

Abstract

High consumption of fast food among adolescents is a serious concern because it has the potential to increase the risk of obesity. Lifestyle changes, lack of physical activity, and easy access to fast food exacerbate this situation. Purpose: The purpose of this study is to ascertain how fast food eating habits relate to the prevalence of adolescent obesity. Methods: The study employed a cross-sectional methodology and an analytical quantitative design.  75 teenagers between the ages of 15 and 18 who were chosen by purposive sampling at a single Padang City high school made up the sample.  Body mass index (BMI) measurements and questionnaires on dietary patterns were used to gather data. Results: The chi-square test analysis revealed a significant correlation (p < 0.05) between the incidence of obesity and the frequency of fast food consumption.  Teenagers who eat fast food three times a week are more likely to become obese than those who don't. Implications: the implication of this study is the need for educational interventions on healthy eating among adolescents, as well as the involvement of schools and families in controlling access to fast food. Conclusion: In conclusion, fast food consumption habits and obesity are significantly correlated, so prevention from school age is an important step in reducing the risk of long-term obesity.
Co-Authors Anita Lontaan Lingga Puspita Sari Maria Magdalena Fetowin Melanie Christine Kamo Nurhayati Prinanda Putri Embisa Sarah Petronela Demena