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Viscosity and energy density tests on suction pudding formulations as an intervention for hypoalbuminemia Delima, Cyntia; Ningsih, Windi Indah Fajar; Rahmiwati, Anita; Syafutri, Merynda Indriyani; Harwanto, Fatria; Ramdika, Sari Bema
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 4, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(4).260-267

ABSTRAKLatar Belakang: Hipoalbuminemia adalah kondisi rendahnya kadar albumin di dalam tubuh (serum< 3,5 g/dL) karena tubuh tidak cukup memproduksi protein albumin atau ketika tubuh kehilangan banyak albumin dalam tinja dan urin. Hipoalbuminemia dapat diintervensi dengan makanan tinggi protein. Putih telur, susu skim dan ikan gabus dapat diolah menjadi makanan selingan berupa pudding sebagai intervensi gizi untuk penderita hipoalbuminemia. Viskositas dan densitas energi menjadi parameter penilaian mutu fisik dan kimia pada produk yang dihasilkan.Tujuan: Untuk mengetahui pengaruh penambahan ikan gabus, susu skim dan putih telur terhadap viskositas dan densitas energi pada puding sedot.Metode: Penelitian eksperimen pembuatan puding sedot dengan empat formula. Perbandingan ikan gabus, putih telur dan susu skim yang berbeda, yaitu formulasi A (6.94%: 6.94%: 6.94%), formulasi B (10.41% : 0%: 10.41%), formulasi C (0%: 10.41%: 10.41%), dan formulasi D (10.41%: 10.41%:0%). Analisis viskositas enggunakan viskometer Brookfield NDJ-8S dan metode yang digunakan untuk pengujian analisis lemak adalah pendekatan gravimetri, metode Kjeldahl untuk penentuan protein, dan metode perbedaan untuk mengevaluasi kandungan karbohidrat. Nilai densitas energi puding sedot didapatkan dari hasil perbandingan antara kandungan energi dan berat pudding sedot. Nilai densitas energi puding sedot didapatkan dari hasil perbandingan antara kandungan energi dan berat pudding sedot. Data yang didapat dianalisis secara bivariat menggunakan uji one way ANOVA dengan uji lanjut DMRT. Hasil: Formulasi A, B, C dan D dibedakan berdasarkan perbandingan kandungan ikan gabus, putih telur dan susu skim. Formulasi A (ikan gabus 6.94%: putih telur 6.94%: susu skim 6.94%), formulasi B (ikan gabus 10.41% : putih telur 0%: susu skim 10.41%), formulasi C (ikan gabus 0%: putih telur 10.41%: susu skim 10.41%), dan formulasi D (ikan gabus 10.41%: putih telur 10.41%: susu skim 0%). Hasil uji viskositas formulasi A, B, C dan D dalam kategori viskositas tinggi. Tidak ada perbedaan nyata nilai viskositas antara formulasi A, B, C dan D (p-value=0.346). Hasil densitas energi formulasi A, B, dan C dalam kategori densitas energi rendah sedangkan formulasi D sangat rendah. Ada perbedaan nyata densitas energi antara formulasi A, B, C dan D (p-value=0.000). Kesimpulan: Perbedaan perbandingan putih telur, susu skim dan ikan gabus tidak memengaruhi viskositas pudding sedot, namun memiliki pengaruh terhadap densitas energi. Semakin besar kandungan energi pada bahan utama maka akan semakin besar densitas energi puding sedot. KATA KUNCI: albumin; ikan gabus; pudding; putih telur; susu skim bubuk ABSTRACTBackground: Hypoalbuminemia is a condition of low albumin levels in the body (serum <3.5 g/dL) because the body does not produce enough of albumin protein or when the body loses a lot of albumin in faeces and urine. Hypoalbuminemia can be treated with high protein foods. Egg whites, skim milk and snakehead can be processed into a snack such as pudding as a nutritional intervention for hypoalbuminemia. Viscosity and energy density are parameters used to assess food’s physical and chemical quality.Objectives: to determine the effect of adding snakehead fish, skim milk, and egg whites on the viscosity and energy density of sucked pudding. Methods: This is experimental research using four formulas. The ratio of snakehead fish, egg whites, and skim milk is different. Formulation A (6.94%: 6.94%: 6.94%), formulation B (10.41%: 0%: 10.41%), formulation C (0%: 10.41%: 10.41%), and formulation D (10.41%: 10.41%:0%). The viscosity analysis used a Brookfield NDJ-8S viscometer and the methods used for fat analysis testing were the gravimetric approach, the Kjeldahl method for protein determination, and the difference method to evaluate carbohydrate content. The energy density value of sucked pudding was obtained from the comparison between energy content and weight of sucked pudding. The data obtained were analyzed bivariately using the one-way ANOVA followed by the DMRT for further testing.Results: Formulations A, B, C and D were differentiated based on the ratio of snakehead fish, egg whites and skim milk. Formulation A (snakehead fish 6.94% : egg white 6.94%: skim milk 6.94%), formulation B (snakehead fish 10.41%: egg white 0%: skim milk 10.41%), formulation C (snakehead fish 0%: egg white 10.41% : 10.41% skim milk), and formulation D (snakehead fish 10.41% : egg white 10.41% : skim milk 0%). The viscosity test results of formulations A, B, C and D are in the high viscosity category. There was no difference in viscosity values between formulations A, B, C, and D (p-value=0.346). The results of energy density of formulations A, B, and C are in the low energy density category while formulation D is very low. There is a significant difference in energy density between formulations A, B, C and D (p-value=0.000). Conclusions: Egg white, skim milk and snakehead fish do not affect the viscosity test but affect the energy density. The greater the energy content of the main ingredients, the greater the energy density of the suction pudding.KEYWORD: albumin; egg whites; pudding; skim milk; snakehead fish

Association of antidepressant food scores, anemia, and physical activity with adolescent depression Kinayungan, Utami Putri
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 4, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(4).233-242

ABSTRAK Latar Belakang: Satu dari tiga remaja di Indonesia memiliki masalah kesehatan mental, sementara di sisi lain permasalahan anemia pada remaja putri belum teratasi. Beberapa literatur menyatakan bahwa pola makan dan aktivitas fisik dapat menjadi strategi untuk mencegah depresi. Tujuan: Untuk menganalisis hubungan antidepressant food scores, status anemia, dan aktivitas fisik dengan kejadian depresi pada remaja. Metode: Penelitian kuantitatif ini menggunakan desain analitik cross-sectional yang melibatkan 173 siswa perempuan. Pemilihan subyek penelitian menggunakan teknik purposive random sampling yang dipilih dengan kriteria inklusi siswi berusia 15 - 18 tahun, berdomisili di Kabupaten Bekasi, bersedia diambil darahnya. Kriteria eksklusi siswi yang sedang melakukan diet dan tidak mengonsumsi obat antidepresan. Konsumsi makanan antidepresan diukur menggunakan Semi Quantitative-Food Frequency Questionnaire (SQ-FFQ), anemia diukur dengan alat Quick Check HB, aktivitas fisik diukur dengan kuesioner International Physical Activity (IPAQ-SF) dan tingkat depresi diukur dengan kuesioner Depression Anxiety Stress Scale (DASS 42). Analisis data menggunakan uji chi-square dan regresi logistik. Hasil: Remaja dengan pola konsumsi antidepresan food rendah sebesar 70.05%. Remaja dengan anemia ditemukan 32.2%. Remaja dengan aktivitas fisik rendah ditemukan 66.5%. Remaja depresi ditemukan 45.3%. Hasil uji bivariat menunjukkan ada hubungan antara pola makan antidepresan dan status anemia pada remaja putri (p<0.05). Remaja putri anemia memiliki resiko mengalami depresi 0,939 kali lebih besar dari pada remaja putri yang tidak mengalami anemia (OR = 0.939; CI = 0.794-1.107). Remaja putri yang memiliki pola konsumsi makanan antidepresan rendah beresiko mengalami depresi 1,862 kali lebih besar dari pada remaja putri yang memiliki pola konsumsi makanan antidepresan tinggi (OR = 1.862; CI=0.700 – 4.952.). Tidak ada hubungan antara tingkat aktivitas fisik dengan kejadian depresi pada remaja putri (p>0.05)Kesimpulan: Antidepressant Food Score dan status anemia dapat dikaitkan dengan kejadian depresi pada remaja. Aktivitas fisik dalam penelitian ini tidak menunjukkan adanya hubungan yang signifikan dengan kejadian depresi pada remaja. KATA KUNCI: aktivitas fisik; anemia; antidepressant food scores; depresi, pola makan ABSTRACTBackground: One in three adolescents in Indonesia faces mental health issues, meanwhile, the problem of anemia among adolescent girls remains unresolved. Several literatures suggest that dietary patterns and physical activity may serve as strategies to prevent depression.Objectives: To examine the relationship between antidepressant food scores, anemia status, and physical activity with the incidence of depression among adolescents.Methods: This quantitative study employed a cross-sectional analytical design involving 173 female students. The research subjects were selected using a purposive random sampling technique, with inclusion criteria of female students aged 15-17 years, residing in Bekasi Regency, and willing to provide blood samples. The exclusion criteria included students who were on a diet and those not consuming antidepressant medications. Antidepressant food consumption was measured using the Semi Quantitative-Food Frequency Questionnaire (SQ-FFQ), anemia was assessed with the Quick Check HB device, physical activity was measured using the Physical Activity Questionnaire (IPAQ-SF), and depression levels were measured using the Depression Anxiety Stress Scale (DASS 42) questionnaire. Data analysis was conducted using chi-square and logistic regression tests. Results: Adolescents with low antidepressant food consumption were 70,05%. Adolescents with anemia were found to be 31.2%. Adolescents with low physical activity were found to be 66.5%. Depressed adolescents were found to be 45.3%. The results of the bivariate test showed there is a relationship between antidepressant dietary patterns and anemia status with the incidence of depression among adolescents (p<0.05). Anemic adolescent girls have a 0.939 times higher risk of experiencing depression compared to non-anemic adolescent girls (OR =0.939; CI = 0.794 - 1.107). Adolescent girls with low antidepressant food consumption patterns are 1.862 times more likely to experience depression than those with high antidepressant food consumption patterns (OR = 1.862; CI = 0.700 - 4.952). No significant relationship was found between physical activity and the incidence of depression among adolescents (p>0.05).Conclusions: Antidepressant Food Score and anemia status can be associated with the incidence of depression among adolescents. Physical activity in this study did not show a significant relationship with the incidence of depression among adolescents KEYWORD: anemia; antidepressant food scores; depression; dietary patternsphysical activity

Relationship between ultra-processed food consumption with body fat percentage and blood pressure in adolescence Mariestu, Farah Kurnia; Wiboworini, Budiyanti; Budiastuti, Veronika Ika
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 4, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(4).268-275

ABSTRAKLatar Belakang: Makanan ultra proses mengandung kadar gula, lemak, dan garam yang tinggi sehingga mengkonsumsinya secara sering dapat meningkatkan lemak tubuh dan berat badan serta dapat menyebabkan hipertensi. Jenis makanan ini banyak dikonsumsi remaja. Tujuan: Penelitian ini bertujuan untuk mengetahui hubungan antara konsumsi makanan ultra proses dengan persen lemak tubuh dan tekanan darah pada remaja di SurakartaMetode: Penelitian ini merupakan penelitian observasional analitik dengan pendekatan cross-sectional. Penelitian dilakukan di lima Sekolah Menengan Atas (SMA) di Surakarta, Indonesia, di lima kecamatan berbeda. Sebanyak 114 siswa diseleksi melalui proportionate random sampling. Data yang diambil pada penelitian ini adalah konsumsi makanan ultra proses, persen lemak tubuh, dan tekanan darah. Konsumsi makanan ultra proses diukur menggunakan Food Frequency Questionnaire (FFQ). Persen lemak tubuh diukur menggunakan Bio Impedance Analysis (BIA) Omron BF-375. Tekanan darah diukur menggunakan sphygmomanometer digital. Hubungan konsumsi makanan ultra proses dengan persen lemak tubuh dan hubungan konsumsi makanan ultra proses dengan tekanan darah dianalisis menggunakan Kendall's τb.Hasil: Makanan ultra proses yang paling sering dikonsumsi oleh responden adalah kerupuk. Hasil penelitian menunjukkan bahwa sebagian besar responden mengkonsumsi makanan ultra proses pada kuartil ke-3 (50%). Secara statistik terdapat hubungan yang signifikan antara konsumsi makanan ultra proses dengan persen lemak tubuh (p-value 0,008). Nilai koefisien korelasi antar variabel dalam analisis tersebut diperoleh 0,216, artinya tingkat keeratan hubungan antar variabel sangat lemah dan memiliki arah hubungan yang positif. Sedangkan hasil analisis antara konsumsi makanan ultra proses dengan tekanan darah pada remaja tidak ditemukan adanya hubungan (p-value 0,135).Kesimpulan: Terdapat hubungan antara konsumsi makanan ultra proses dengan persen lemak tubuh dan tidak terdapat hubungan antara konsumsi makanan ultra proses dengan tekanan darah pada remaja. KATA KUNCI: Lemak tubuh, Makanan ultra proses, Remaja, Tekanan darah ABSTRACTBackground: Ultra-processed foods (UPFs) are high in sugar, fat, and salt, so consuming them frequently can increase body fat and weight and may also lead to hypertension. This type of food is widely consumed by adolescents.Objectives: The objective of this study was to examine the relationship between the consumption of UPFs, body fat percentage, and blood pressure among adolescents in Surakarta.Methods: This study employed an analytical observational research design utilizing a cross-sectional approach. The research was conducted in five senior high schools located in five distinct subdistricts of Surakarta City, Indonesia. A total of 114 students were selected using proportionate random sampling. The data collected in this study included UPFs consumption, body fat percentage, and blood pressure. Data on the consumption of UPFs were gathered using the Food Frequency Questionnaire (FFQ). Bioelectrical Impedance Analysis (BIA) using the Omron HBF-375 device was employed to assess body fat percentage, while a digital sphygmomanometer was used to measure blood pressure. The relationships between the frequency of UPFs food consumption and blood pressure were analyzed using Kendall’s τb.Results: The UPF's food that respondents most often consume is crackers. The result showed that most respondents consumed UPFs in the third quartile (50%). Statistically, there was a significant relationship between consumption of UPFs and percent body fat (p-value 0.008). The correlation coefficient value between variables in this analysis was obtained at 0.216, which means that the level of correlation closeness between variables is very weak and has a positive correlation direction. Meanwhile, the results of the analysis between consumption of UPFs and blood pressure in adolescents found no correlation (p-value 0.135).Conclusion: An association was found between the consumption of UPFs and body fat percentage in adolescents. However, no correlation was observed between the consumption of UPFs and blood pressure in this group. KEYWORD: adolescence; blood pressure; body fat; ultra-processed food (UPF)

The effect of cookies moerhi on body weight and macronutrient intake in undernourished adolescent girls Septiana, Dian; Nuhriawangsa, Adi Magna Patriadi; Rahardjo, Setyo Sri
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 4, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(4).285-295

ABSTRAKLatar Belakang: Gizi kurang merupakan salah satu permasalahan gizi yang sering menyerang remaja, khususnya remaja putri. Hal ini disebabkan oleh kurangnya konsumsi energi dan zat gizi dalam memenuhi kebutuhan tubuh. Salah satu strategi mengatasi gizi kurang adalah pemenuhan asupan gizi dengan memberikan suplementasi gizi berupa makanan tambahan yang digemari, misalnya cookies. Cookies Moerhi merupakan cookies yang dibuat dengan tepung ubi jalar putih (Ipomoea batatas L.) dan tepung tempe sebagai pengganti sebagian tepung terigu.Tujuan: Tujuan penelitian ini adalah untuk mengetahui pengaruh Cookies Moerhi terhadap berat badan dan asupan zat gizi makro pada remaja putri gizi kurang.Metode: Desain penelitian quasi experiment dengan pre-test and post-test with control group design. Penelitian dilaksanakan pada bulan Mei-Juni 2024, sampel berjumlah 33 orang yang terbagi menjadi 3 kelompok perlakuan yaitu: 1) kelompok kontrol diberi cookies kontrol dan edukasi gizi; 2) kelompok intervensi 1 diberi Cookies Moerhi formula 1 (20% tepung ubi jalar putih, 10% tepung tempe) dan edukasi gizi; 3) kelompok intervensi 2 diberi Cookies Moerhi formula 2 (10% tepung ubi jalar putih, 20% tepung tempe). Hasil: Hasil penelitian menunjukkan bahwa pemberian Cookies Moerhi formula 1 dan edukasi gizi selama 21 hari dapat meningkatkan rerata berat badan (p=0,009), asupan energi (p=0,007), protein (p=0,014) dan lemak (p=0,003), sedangkan Cookies Moerhi formula 2 dapat meningkatkan rerata asupan lemak (p=0,033). Cookies kontrol dapat meningkatkan rerata berat badan (p=0,006) dan asupan energi (p=0,030).Kesimpulan: Pemberian Cookies Moerhi formula 1 dan edukasi gizi menunjukkan hasil yang lebih baik karena dapat meningkatkan berat badan, asupan energi, asupan protein dan asupan lemak pada remaja putri gizi kurang. Kata Kunci: asupan zat gizi makro; berat badan; cookies; gizi kurang; remaja ABSTRACTBackground: Undernourished is one of the nutritional problems that often attacks adolescents, especially young women. This is caused by the need for more energy and nutrient consumption to meet the body's needs. One strategy to overcome undernourished is to fulfil nutritional intake by providing nutritional supplements as additional popular food, for example cookies. Cookies Moerhi are made white sweet potato flour (Ipomoea batatas L.) and tempeh flour as a subtitute for some wheat flour.Objectives: This study aimed to determine the effect of Cookies Moerhi on body weight and micronutrient intake in undernourished young women.Methods: The research design was quasi-experimental with pre-test and post-test with control group design. The study was conducted in May-June 2024; a sample of 33 people was divided into three treatment groups:1) the control group was given Cookies Control and nutrition education; 2) intervention group 1 was given Cookies Moerhi formula 1 (20% white sweet potato flour, 10% tempeh flour) and nutrition education; 3) intervention group 2 was given Cookies Moerhi formula 2 (10% white sweet potato flour, 20% tempeh flour).Results: The results showed that giving Cookies Moerhi formula 1 and nutrition education for 21 days can increase the average body weight (p = 0.009), energy intake (p = 0.007), protein (p = 0.014), and fat (p = 0.003), while Cookies Moerhi formula 2 can increase the average fat intake (p = 0.033). Cookies Control can increase the average body weight (p = 0.006) and energy intake (p = 0.030).Conclusions: Giving Cookies Moerhi formula 1 and nutrition education showed better results because it can increase body weight, energy intake, protein intake and fat intake in undernourished adolescent girls. Keyword: adolescents; body weight; cookies; macronutrient intake; undernourished

The relationship between maternal factors and pregnancy weight gain with the incidence of stunting in toddlers East Java Province Suwardi, Regantia Happy; Bumi, Candra; Prasetyowati, Irma
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 4, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(4).276-284

ABSTRAKLatar Belakang: Stunting merupakan kondisi gangguan tumbuh kembang balita akibat kekurangan gizi kronis dan penyakit infeksi yang ditandai dengan tinggi badan di bawah batas normal. Pada tahun 2022, prevalensi stunting di Indonesia mencapai 21,6% dan di Jawa Timur mencapai 34,9%. Salah satu faktor yang dapat meningkatkan risiko stunting, kesakitan bahkan kematian pada ibu dan anak yaitu faktor maternal. Faktor maternal stunting meliputi, usia ibu saat hamil, jarak kelahiran, paritas, kenaikan berat badan kehamilan, status gizi ibu, tinggi badan ibu, infeksi, kesehatan mental, IUGR dan kelahiran prematur, dan hipertensi.Tujuan: Tujuan penelitian ini adalah untuk menganalisis hubungan faktor maternal dan kenaikan berat badan kehamilan dengan kejadian stunting pada balita usia 24-59 bulan di Kabupaten Jember.Metode: Jenis penelitian ini adalah observasional analitik dengan desain case control yang dilakukan di 15 Puskesmas Kabupaten Jember pada bulan April-Juli 2024. Sampel penelitian ini adalah 272 balita usia 24-59 bulan yang terdiri dari sampel kasus 136 balita stunting dan sampel kontrol 136 balita tidak stunting dengan responden dari ibu balita. Teknik pemilihan sampel menggunakan cluster random sampling. Data penelitian ini diperoleh dari wawancara menggunakan kuesioner dan studi dokumentasi buku Kesehatan Ibu dan Anak. Selanjutnya, data dianalisis dengan analisis univariat (distribusi frekuensi) dan analisis bivariat dengan uji Chi-square.Hasil: Hasil analisis menggunakan uji chi-square diperoleh hasil terdapat hubungan antara kenaikan berat badan kehamilan dengan kejadian stunting pada balita (p-value = <0,001 dan OR= 4,286 dengan 95% CI (2,556-7,187)). Ibu yang memiliki kenaikan berat badan kehamilan tidak sesuai standar Institute of Medicine (IOM) berpeluang melahirkan anak stunting 4,2 kali lebih besar dibandingkan dengan ibu yang memiliki kenaikan berat badan kehamilan sesuai standar IOM. Tidak terdapat hubungan antara usia ibu saat hamil (p-value= 0,419), jarak kelahiran (p-value= 0,178), dan paritas (p-value= 0,321) dengan kejadian stunting pada balita.Kesimpulan: Kenaikan berat badan kehamilan merupakan faktor risiko stunting pada balita usia 24-59 bulan di Kabupaten Jember. KATA KUNCI: faktor maternal; riwayat kehamilan; stunting ABSTRACT Background: Stunting is a condition of impaired growth and development of toddlers due to chronic malnutrition and infectious diseases characterized by height below the normal limit. In 2022, the prevalence of stunting in Indonesia reached 21.6% and in East Java reached 34.9%. One of the factors that can increase the risk of stunting, illness and even death in mothers and children is the maternal factor. Maternal stunting factors include, maternal age during pregnancy, birth distance, parity, pregnancy weight gain, maternal nutritional status, maternal height, infection, mental health, IUGR and premature birth, and hypertension.Objectives: The purpose of this study is to analyze the relationship between maternal factors and pregnancy weight gain with the incidence of stunting in toddlers aged 24-59 months in Jember Regency.Methods: This type of research is observational analysis with a case control design conducted in 15 Jember Regency Health Centers in April-July 2024. The sample of this study consists of 272 toddlers aged 24-59 months, comprising 136 stunted toddlers as the case sample and 136 non-stunted toddlers as the control sample, with respondents being the mothers of the toddlers. The sample selection technique uses cluster random sampling. The data of this study was obtained from interviews using questionnaires and documentation studies of Maternal and Child Health books. Furthermore, the data was analyzed by univariate analysis (frequency distribution) and bivariate analysis by Chi-square test.Results: The results of the analysis using the Chi-square test showed that there was a relationship between pregnancy weight gain and the incidence of stunting in toddlers (p-value = < 0.001 and OR = 4.286 with 95% CI (2.556-7.187)). Mothers who have pregnancy weight gain that does not meet IOM standards are 4.2 times more likely to give birth to stunted children compared to mothers who have pregnancy weight gain according to IOM standards. There was no relationship between maternal age during pregnancy (p-value=0.419, birth distance (p-value=0.178), and parity (p-value=0.321) with the incidence of stunting in toddlers.Conclusions: Pregnancy weight gain is a risk factor for stunting in toddlers aged 24-59 months in Jember Regency. KEYWORD: maternal factors; pregnancy history; stunting

The relationship between nutritional intake with the incidence of Chronic Energy Deficiency (CED) of teenagers in urban and rural areas Hariyanti, Lusiana Pradana; Febrinasari, Ratih Puspita; Sari, Yulia
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 4, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(4).296-303

ABSTRAK Latar Belakang: Kurang energi kronis (KEK) adalah kondisi kekurangan energi dan protein dalam jangka waktu lama yang umumnya terjadi pada remaja putri atau Wanita Usia Subur. Masalah ini perlu mendapat perhatian karena dapat menimbulkan dampak serius dalam jangka panjang. Kondisi ini menonjol pada remaja putri usia 15-19 tahun dan dapat diidentifikasi melalui pengukuran lingkar lengan atas (LILA) <23,5 cm. Asupan zat gizi yang tidak memenuhi mencukupi merupakan faktor langsung penyebab KEK, yang dapat menyebabkan penurunan berat badan, dan jika berkelanjutan berisiko memperparah kondisi KEK.Tujuan: Menganalisis hubungan asupan zat gizi terhadap kejadian kurang energi kronis pada siswi SMA di wilayah urban dan rural Kabupaten Kediri. Metode: Metode penelitian yang digunakan yaitu observasional analitik dengan design case control, sampel terdiri dari enam SMA yang dibagi menjadi tiga SMA di wilayah urban dan tiga SMA di wilayah rural dengan total sampel 144 siswi masing-masing sekolah 24 sampel. Pengumpulan data menggunakan kuesioner food recall 2x24 jam yang diambil pada saat weekday dan weekend. Analisis data menggunakan SPSS dengan chi-square.Hasil: Hasil penelitian menunjukkan hubungan yang signifikan antara asupan zat gizi pada wilayah urban asupan energi (p=0,000), protein (p=0,03), karbohidrat (p=0,000) dan lemak (p=0,04) dan wilayah rural asupan energi (p=0,000), protein (p=0,018), karbohidrat (p=0,000) dan lemak (p=0,018) dengan kejadian kurang energi kronis pada siswi SMA di Kabupaten Kediri. Kesimpulan: Asupan zat gizi (asupan energi, protein, karbohidrat dan lemak) sebagai penyebab kurang energi kronis (KEK) sehingga dapat dijadikan acuan untuk mencegah mengalami kurang energi kronis. KATA KUNCI: asupan zat gizi; kurang energi kronis; siswi; SMA ABSTRACTBackground: Chronic energy deficiency (CED) is a condition in teenage girls or women of reproductive age who are experiencing long-term energy and protein deficiencies. CED is still a nutrition problem in teenagers that must be addressed because it has serious long-term impacts. The most prominent CED occurs at the age of 15-19 years, especially in adolescent girls. CED can be seen from the size of the upper arm circumference (MUAC) <23.5 cm Nutritional intake is a direct factor that causes CED. Lack of nutritional intake that does not meet needs can result in weight loss and if it continues can result in chronic energy deficiency. Objectives: to analyze the relationship between nutritional intake and the incidence of chronic energy deficiency in female high school students in urban and rural areas of Kediri Regency.Methods: The research method used is analytical observational with case control design, the sample consists of six high schools which are divided into three high schools in urban areas and three high schools in rural areas with a total sample of 144 students, each school has 24 samples. Data collection used a 2x24 hour food recall questionnaire taken on weekdays and weekends. Data were analyzed using SPSS Version 26 with chi-square.Results: The results showed that there is a relationship between Nutrient intake in urban areas (energy intake (0.000), protein (0.03), carbohydrates (0.000 and fat (0.04)) and rural areas (energy intake (0.000), protein (0.018), carbohydrates (0.000 and fat (0.018) with the incidence of chronic energy deficiency in female high school students in Kediri Regency Conclusions: Therefore, female students can know that nutritional intake (energy, protein, carbohydrate and fat intake) is the cause of chronic energy deficiency (CED) so that it can be used as a reference to prevent experiencing chronic energy deficiency. KEYWORD: nutrient intake; chronic energy deficiency; female students; high school

Diet quality and body fat percentage before and during ramadan among college students Ramadenadia, Tarysa; Marjan, Avliya Quratul; Imrar, Iin Fatmawati
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 4, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(4).243-251

ABSTRAK Latar Belakang: Obesitas menjadi masalah kesehatan global yang semakin mengkhawatirkan, termasuk di Indonesia. Angka kejadian obesitas pada populasi dewasa yang berusia 18 tahun ke atas terus menunjukkan peningkatan setiap tahunnya yaitu pada tahun 2007 sebesar 10,5%, menjadi 14,8% pada tahun 2013, dan pada tahun 2018 mencapai 21,8%. Tujuan: Untuk mengetahui hubungan kualitas diet dengan persen lemak tubuh sebelum dan saat puasa Ramadhan pada mahasiswa UPN “Veteran” Jakarta.Metode: Penelitian ini menggunakan desain studi cross sectional dengan pengambilan sampel stratified random sampling. Jumlah sampel sebanyak 103 responden. Data identitas responden dan kualitas diet diambil melalui wawancara dengan panduan kuesioner (Food Recall 24h dan DQI-I). Data antropometri (persen lemak tubuh) diperoleh melalui pengukuran langsung. Analisis data yang digunakan adalah uji chi-square dan t-test.Hasil: Terdapat perbedaan yang signifikan antara kualitas diet sebelum dan saat puasa Ramadhan (p=0,000). Terdapat hubungan yang signifikan antara kualitas diet dengan persen lemak tubuh sebelum dan saat puasa Ramadhan (p=0,005; p=0,000). Kesimpulan: Terdapat hubungan yang signifikan antara kualitas diet dengan persen lemak tubuh sebelum dan saat puasa Ramadhan. Mahasiswa disarankan untuk meperhatikan status gizi dan melakukan pengukuran berkala pada persen lemak tubuh diikuti dengan penerapan gaya hidup sehat. KATA KUNCI: kualitas diet; persen lemak tubuh; puasa ramadhan ABSTRACTBackground: Obesity has become an increasingly concerning global health problem, including in Indonesia. The prevalence of obesity in the adult population aged 18 years and over has continued to increase each year, from 10.5% in 2007 to 14.8% in 2013, and reached 21.8% in 2018. Objectives: To determine the relationship between diet quality and body fat percentage before and during the Ramadan fasting period among college students at UPN "Veteran" Jakarta. Methods: This study used a cross-sectional study design with stratified random sampling. The sample size was 103 respondents. Data on respondent identity and diet quality were obtained through interviews using a questionnaire (24-hour Food Recall and DQI-I). Anthropometric data (body fat percentage) was obtained through direct measurement. Data analysis used the chi-square test and t-test. Results: There was a significant difference in diet quality before and during the Ramadan fasting period (p=0.000). There was a significant relationship between diet quality and body fat percentage before and during the Ramadan fasting period (p=0.005; p=0.000).Conclusions: There is a significant relationship between diet quality and body fat percentage before and during the Ramadan fasting period. Students are advised to pay attention to their nutritional status and conduct regular measurements of body fat percentage, followed by the implementation of a healthy lifestyle. KEYWORD: diet quality; body fat percentage; ramadan fasting

The organoleptic, proximate, and crude fiber content of Durian (Durio zibethinus ) Skin Flour Cookies Rahmiwati, Anita; Az-Zahra, Annisa
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 4, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(4).252-259

ABSTRAKLatar Belakang: Durian merupakan buah yang berasal dari Asia Tenggara salah satunya Indonesia yang kaya akan tanaman tropis. Umumnya durian hanya dimakan bagian buahnya saja sedangkan kulitnya akan menjadi limbah. Padahal bagian dalam kulit mengandung pektin bagian dari serat.Tujuan: Mengetahui formulasi, uji organoleptik, Uji proksimat dan kandungan serat kasar dan pada cookies dengan subtitusi tepung kulit durian.Metode: Penelitian kuantitatif dengan desain eksperimental dan uji organoleptik. Terdapat 4 sampel formulasi yaitu Formulasi 1 (F1) (10% tepung kulit durian : 90% tepung terigu), Formulasi 2 (F2) (20% tepung kulit durian : 80% tepung terigu), Formulasi 3 (F3) (30% tepung kulit durian : 70% tepung terigu), dan choco butter cookies control. Analisis data menggunakan uji Kruskal Wallis dan uji Mann Whitney untuk menentukan perbedaan organoleptik antar formulasi. Analisis Duncan digunakan untuk analisis perbedaan kandungan serta kasar antar formulasi.Hasil: Hasil uji organoleptik dengan komponen warna, aroma, rasa dan tekstur pada choco butter cookies kulit durian menunjukkan adanya perbedaan nyata (P<0,05) pada semua formulasi F0, F1, F2 dan F3. Formulasi terpilih pada uji kesukaan yaitu F1 (10 gr tepung kulit durian bagian dalam dan 90 gr tepung terigu). Hasil uji proksimat menunjukkan rata – rata skor uji proksimat pada masing – masing kadar yang lebih tinggi dan lebih rendah nilainya yaitu 55,76 untuk kadar karbohidrat dan 1,185 kadar abu.Hasil uji kandungan serat kasar didapatkan hasil kandungan serat pada F0 sebesar 4,34%, F1 5,84%, F2 5,55% dan F3 5,09%. Hasil kandungan air pada F0 sebesar 10,22%, F1 14,25%, F2 13,12% dan F3 14,23%. Hasil kandungan abu pada F0 sebesar 1,15%, F1 1,31%, F2 1,48% dan F3 1,77%. Hasil uji kandungan lemak didapatkan hasil kandungan lemak pada F0 sebesar 20,97%, F1 21,85%, F2 17,74% dan F3 19,29%. Hasil uji kandungan lemak didapatkan hasil F0 sebesar 20,97%, F1 21,85%, F2 17,74% dan F3 19,29%. Hasil kandungan protein pada F0 sebesar 11,33%, F1 10,94%, F2 18,68% dan F3 8,89%. Hasil uji kandungan karbohidrat pada F0 sebesar 56,32%, F1 51,66%, F2 48,98% dan F3 55,83%.Kesimpulan: Terdapat perbedaan nyata pada komponen warna, aroma, rasa dan tekstur dalam setiap formulasi F0, F1, F2, maupun F3. F1 adalah formulasi yang paling disukai dan memiliki kandungan serat kasar tertinggi KATA KUNCI: cookies; serat kasar; tepung kulit durian ABSTRACTIntroduction: Durian is a fruit originating from Indonesia in Southeast Asia, which is rich in tropical plants. The fruit is typically eaten for its flesh, while the skin, comprising a type of fiber called pectin, is discarded.Objective: This research aimed to determine the formulation, organoleptic, proximate, and crude fiber content in cookies produced with durian skin.Method: This is an experimental design with organoleptic testing on four formulations. These included F1 (10% durian skin flour: 90% wheat flour),F2 (20% durian skin flour: 80% wheat flour),F3 (30% durian skin flour: 70% wheat flour), and F0 (chocolate butter) as control.Kruskal-Wallis and Mann-Whitney tests were used to compare the organoleptic properties between formulations. Furthermore, Duncan’s analysis determined the difference in crude fiber content between formulations.Result: The organoleptic tests showed that the color, aroma, taste, and texture of durian skin chocolate butter cookies showed significant differences (P <0.05) in all formulations F0, F1, F2, and F3. F1 was the most preferred. The proximate test results showed the average score was 55.76 for carbohydrate content and 1.185 for ash content, signifying a higher and lower level, respectively. The fiber content in F0, F1, F2, and F3 was 4.34%, 5.84%, 5.55%, and 5.09%, respectively. The water content of F0, F1, F2, and F3 was 10.22%, 14.25%, 13.12%, and 14.23%, respectively.The ash content in F0, F1, F2, and F3 was 1.15%, 1.31%, 1.48%, and 1.77%, while the fat content was 20.97%, 21.85%, 17.74% and 19.29%, respectively.The protein content in F0, F1, F2, and F3 was 11.33%, 10.94%, 18.68%, and 8.89%, while the carbohydrate content was 56.32%, 51.66%, 48.98%, and 55.83%,respectively.Conclusion: The organoleptic test showed significant differences in color,aroma, taste, and texture among all formulations. F1 was the most preferred cookies and the highest crude fiber content. KEYWORDS: cookies; crude fiber; inner skin durian flour

Inappropriate complementary feeding practice as a risk factor of stunting in children aged 6-23 months Ariftiyana, Siska; Hadi, Hamam; Sari, Pramitha; Majidah, Nur Mukhlisoh; Rahayu, Herwinda Kusuma; Aliya, Lisana Shidiq; Lewis, Emma C
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 4, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(4).304-314

Latar belakang: Stunting masih menjadi masalah kesehatan masyarakat yang utama di Indonesia, dengan target nasional untuk menurunkan prevalensinya menjadi 14% pada tahun 2024. Salah satu faktor penentu yang krusial adalah terjadi kesenjangan gizi muncul pada usia enam bulan pertama, ketika ASI saja tidak lagi memenuhi kebutuhan gizi bayi. Praktik pemberian makanan pendamping ASI (MPASI) yang tidak tepat seperti inisiasi pemberian makanan pendamping ASI (MPASI) terlalu dini, keragaman makanan yang terbatas, dan frekuensi makan yang tidak memadai menyebabkan kekurangan gizi, sehingga meningkatkan risiko stuntingTujuan: Penelitian ini bertujuan untuk menganalisis indikator praktik pemberian makanan pendamping ASI sebagai faktor risiko terjadinya stunting pada anak usia 6-23 bulan.Metode: Sebuah studi kasus-kontrol tanpa matching dilakukan dari Desember 2022 hingga Januari 2023 di Kecamatan Pajangan, Kabupaten Bantul, Yogyakarta, yang melibatkan 51 anak stunting dan 51 anak kontrol non-stunting. Pengumpulan data meliputi pengukuran antropometri, karakteristik ibu dan ayah, serta pendapatan rumah tangga. Regresi logistik digunakan untuk memeriksa hubungan antara stunting dan indikator praktik pemberian MPASI, termasuk pengenalan makanan pendamping ASI (MPASI) tepat waktu (TIMELY), Keragaman Pangan Minimum (MDD), Frekuensi Makan Minimum (MMF), Pola Makan Minimum yang Dapat Diterima (MAD), dan konsumsi pangan hewani (ASF).Hasil: Keragaman Pangan Minimum (MDD) yang tidak memadai (AOR = 5,17; 95% CI: 1,80-17,52) secara signifikan ditemukan sebagai faktor risiko signifikan untuk stunting. Indikator Diet Minimum yang Dapat Diterima (MDD) secara signifikan merupakan faktor protektif stunting (OR kasar = 0,38; 95% CI: 0,15-0,95). Indikator lain seperti waktu pengenalan makanan pendamping ASI pertama, Frekuensi Makan Minimum (MMF), TIMELY, MAD, MMF, dan konsumsi protein ASF tidak berhubungan dengan faktor risiko stunting.. Kesimpulan: Keragaman pangan yang terbatas telah diidentifikasi signifikan sebagai faktor risiko terhadap stunting. Temuan ini menekankan perlunya segera memperkuat intervensi yang mendorong keragaman pangan dan meningkatkan praktik pemberian makanan pendamping ASI (MPASI) guna mengurangi prevalensi stunting di Indonesia.KATA KUNCI: anak usia 6-12 bulan; dietary diversity; mp-asi; praktik pemberian makan; stunting ASBTRACTIntroduction: Stunting remains a major public health problem in Indonesia, with a national target to reduce prevalence to 14% by 2024. A critical determinant is the nutritional gap that arises around six months of age, when breast milk alone no longer meets infants’ nutritional needs. Inappropriate complementary feeding (CF) practices such as early initiation, limited dietary diversity, and inadequate meal frequency contribute to insufficient nutrient intake, thereby increasing the risk of stunting.Objectives: This study aimed to analyze complementary feeding practice indicators as risk factors for stunting among children aged 6–23 months.Methods: An unmatched case–control study was conducted from December 2022 to January 2023 in Pajangan District, Bantul Regency, Yogyakarta, involving 51 stunted children and 51 non-stunted controls. Data collection included anthropometric measurements, maternal and paternal characteristics, and household income. Logistic regression was used to examine the associations between stunting and CF practice indicators, including timely introduction of complementary foods (TIMELY), Minimum Dietary Diversity (MDD), Minimum Meal Frequency (MMF), Minimum Acceptable Diet (MAD), and animal-source food consumption (ASF).Results: Inadequate MDD (AOR = 5.17; 95% CI: 1.80-17.52) was found to be significant risk factors for stunting. Other indicators such as TIMELY, MAD, MMF, and ASF were not related to stunting.Conslusion: Limited dietary diversity was identified as significant risk factors for stunting. These findings highlight the urgent need to strengthen interventions that promote dietary diversity and improve complementary feeding practices to reduce stunting prevalence in Indonesia. KEYWORDS: complementary feeding; dietary diversity; minimum meal frequency; minimum acceptable-diet; stunting

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