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Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics)
Published by Universitas Alma Ata Yogyakarta
ISSN : 23033045     EISSN : 2503183X     DOI : -
Core Subject : Health, Education,
Health Professions Medicine & Pharmacology Public Health Other
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) abbreviated IJND (p-ISSN 2303-3045 and e-ISSN 2503-183X) is a peer-reviewed scientific journal publishing updated research and non-research articles in the area of nutrition and dietetics. This journal is published three times annually (January, May, and September) by Alma Ata University Press in collaboration with Indonesian Nutrition Association (Persatuan Ahli Gizi Indonesia).
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Enhancing nutritional literacy and improving dietary patterns in obese adolescents through e-booklets Bektiningrum, Afifah; Sitasari, Almira; Rialihanto, Muhammad Primiaji; Nurhidayat, Nurhidayat; Waluyo, Waluyo; Suryani, Isti; Azizan, Nurul Ain; Siswati, Tri
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 6, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(6).433-443

Abstract

ABSTRAKLatar Belakang: Obesitas merupakan masalah kesehatan masyarakat dengan peningkatan prevalensi di semua kelompok usia di dunia. Salah satu faktor yang berkontribusi terhadap obesitas pada remaja adalah rendahnya literasi gizi dan pola makan yang tidak sehat. Tujuan: untuk mengetahui dampak intervensi edukasi dengan media e-booklet terhadap pengetahuan dan asupan makanan. Metode: single group pre-posttest intervention pada remaja di SMA di Kabupaten Kulon Progo, Yogyakarta, Indonesia. Sampel ditentukan dengan kriteria inklusi siswa SMAN 1 Sentolo, kelas X dan XI, bersedia menjadi responden, hadir saat pengumpulan data dan mempunyai skor IMT/U > 1 SD, sehingga berjumlah 46 orang. Intervensi edukasi diberikan dengan media e-booklet melalui grup WhatsApp sedangkan data pengetahuan dan asupan makanan diobservasi pada saat pre-test, posttest-1 dan posttest-2. Data pengetahuan dikumpulkan dengan kuesioner dan data asupan makanan dikumpulkan dengan food recall 2 x 24 jam lalu dianalisis dengan t-test dan Wilcoxon.Hasil: Skor pengetahuan siswa pre, posttest-1 dan posttest-2 masing-masing adalah 56,3; 94,5; dan 98,5. Terdapat perbedaan pengetahuan yang signifikan baik pada posttest-1 maupun posttest-2. Tingkat asupan energi, protein, karbohidrat dan lemak pada pengukuran pre, posttest-1 dan posttest-2. Asupan energi menurun dari 126%, 110% dan 91%; asupan protein menurun dari 163%, 156% dan 106%; asupan lemak menurun dari 153%, 137% dan 106%; asupan karbohidrat menurun dari 100%, 91%, 76%. Hasil analisis menyatakan ada perbaikan asupan yang signifikan baik pada posttest-1 maupun posttest-2 kecuali asupan karbohidrat pada posttest-1. Kesimpulan: Edukasi gizi dengan media e-booklet berdampak pada peningkatan pengetahuan tentang obesitas dan memperbaiki asupan makanan pada remaja yang mengalami overweight dan obesitas.  KATA KUNCI: asupan;edukasi; e-booklet; pengetahuan; protein; remaja.  ABSTRACTBackground: Obesity is a public health problem with increasing prevalence in all age groups in the world. One of the factors that contribute to obesity in adolescents is low nutritional literacy and unhealthy diets.Objective: To determine the impact of educational interventions with e-booklet to knowledge and  food intakeMethod: A single group pre-posttest intervention study was conducted on adolescents in senior high school Sentolo 1 (SMAN 1 Sentolo), Kulon Progo, Yogyakarta, Indonesia. The sample was chosen by criteria for grades X and XI, willing to be responders, present during data collection, and had BMI-for-age-score >1 SD, as many as 46 participants included this study. Educational interventions were provided with e-booklet was shared through WhatsApp groups, while knowledge and food intake were observed during the pre-test, post-test 1, and post-test 2. Knowledge was collected by questionnaire, and food intake was collected by food recall 2x24 hours. We apply t-test and Wilcoxon to analyze the data. Results: The knowledge scores significantly improved from 56.3 (pre-test) to 94.5 (post-test 1) and 98.5 (post-test 2) (p< 0.05). Significant reductions were observed in energy, protein, carbohydrate, and fat intake between pre-test, post-test 1, and post-test 2, demonstrating the intervention's effectiveness in improving dietary habits among adolescents.Conclusion: Nutrition education using e-booklet has an impact on increasing knowledge about obesity and improving food intake in adolescents who are overweight and obese. KEYWORDS: adolescent; education; e-booklet; intake; knowledge; protein. Article submitted on January 19, 2025; Articles revised on February 17, 2025; Articles received on July 25, 2025; Articles available online on November 28, 2025 
Effects of fermentation duration on α-glucosidase activity and vitamin C in temu mangga kombucha Zebua, Edarni; Maharani, Nani; Anjani, Gemala; Rustanti, Ninik; Al-Baari, Ahmad Ni’matullah
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 6, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(6).444-454

Abstract

ABSTRAKLatar Belakang: Diabetes Mellitus Tipe 2 (DMT2) merupakan gangguan metabolik yang semakin meningkat di Indonesia, ditandai dengan tingginya kadar gula darah akibat gangguan fungsi sel β pankreas. Pangan fungsional yang memiliki sifat antioksidan dan kemampuan menghambat enzim pencernaan karbohidrat, seperti kombucha, berpotensi mendukung pengelolaan DMT2.  Tujuan: Menganalisis aktivitas inhibisi enzim α-glukosidase dan kadar vitamin C pada kombucha temu mangga.  Metode: Penelitian eksperimental dilakukan di UPT Laboratorium Terpadu, Universitas Diponegoro, Semarang, mulai Agustus sampai November 2024, menggunakan rancangan acak lengkap dengan empat lama fermentasi (5, 7, 10, dan 14 hari), masing-masing diulang tiga kali. Aktivitas penghambatan enzim α-glukosidase dan kadar vitamin C dianalisis menggunakan spektrofotometri UV-Vis pada panjang gelombang 540 nm dan 265 nm. Data aktivitas inhibisi α-glukosidase dan kadar vitamin C dianalisis dengan ANOVA, jika hasil uji menunjukkan perbedaan signifikan (p<0,05) dilanjutkan uji Post Hoc Tukey untuk menentukan kelompok yang berbeda dan Kruskal Wallis digunakan jika data tidak berdistribusi normal.Hasil: Aktivitas penghambatan enzim α-glukosidase tertinggi diperoleh pada hari ke-14 fermentasi (75,84 ± 1,46%), menunjukkan penurunan signifikan dibandingkan kontrol (87,42 ± 0,96%). Kandungan vitamin C tertinggi ditemukan pada hari ke-5 fermentasi (2,06 ± 0,06 mg/100 mL), kemudian menurun seiring waktu fermentasi. Kesimpulan: Kombucha temu mangga menunjukkan potensi sebagai minuman fungsional yang mampu menghambat enzim α-glukosidase secara in vitro dan mengandung antioksidan yang relevan. Penelitian lanjutan diperlukan untuk menguji efektivitas dan keamanannya secara klinis pada manusia. KATA KUNCI : diabetes melitus; enzim α-glukosidase; kombucha; temu mangga (curcuma mangga); vitamin c  ABSTRACTBackground: Type 2 Diabetes Mellitus (T2DM) is a growing metabolic disorder in Indonesia, associated with impaired pancreatic β-cell function and elevated blood glucose levels. Functional foods with antioxidant and enzyme-inhibitory properties, like kombucha, may support T2DM management.Objective: To analyze the inhibition activity of the α-glucosidase enzyme and the vitamin C content in temu mangga kombucha.Methods: An experimental study was conducted in UPT Laboratory, Diponegoro University, Semarang, from August to November 2024., using a completely randomized design with four fermentation durations (5, 7, 10, and 14 days), each in triplicate. α-Glucosidase inhibition and vitamin C levels were assessed using UV-Vis spectrophotometry at wavelengths of 540 nm and 265 nm. The inhibition activity data of α-glucosidase and vitamin C levels were analyzed using ANOVA. If the test results showed significant differences (p<0.05), a Tukey Post Hoc test was conducted to determine the different groups, and Kruskal-Wallis was used if the data were not normally distributed.Results: The highest α-glucosidase inhibitory activity was observed on day 14 (75.84 ± 1.46%), showing a significant reduction compared to the control (87.42 ± 0.96%). The highest vitamin C content (2.06 ± 0.06 mg/100 mL) was detected on day 5, followed by a gradual decline with prolonged fermentation.Conclusion: Temu mangga kombucha exhibits promising in vitro α-glucosidase inhibitory potential and relevant antioxidant content. These findings suggest its potential as a dietary adjunct for T2DM management. However, in vivo studies are warranted to confirm its efficacy and safety in human subjects. KEYWORDS : α-glucosidase enzyme; diabetes mellitus; kombucha; temu mangga (curcuma mangga); vitamin cArticle submitted on January 31, 2025; Articles revised on February 20, 2025; Articles received on June 12, 2025; Articles available online on November 28, 2025
Association between diet quality and nutritional status in heart failure patients: A cross-sectional study Salsabila, Shakira; Damayanti, Irma Putri; Effendi, Lita Hati Dwi Purnami; Septinawati, Paramita
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 6, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(6).455-466

Abstract

ABSTRAK Latar belakang:Gagal jantung merupakan penyakit dengan angka kejadian dan kematian yang tinggi, yang menyerang 64,34 juta orang di seluruh dunia. Di Indonesia, lebih dari 1,5% penduduk, atau sekitar 1.017.290 orang, telah didiagnosis menderita gagal jantung. Kondisi ini memiliki angka kematian yang signifikan, dengan 9,91 juta kematian di seluruh dunia. Faktor gaya hidup, seperti pola makan, memegang peranan penting dalam perkembangannya.Tujuan: Mengetahui apakah terdapat hubungan antara kualitas diet dengan status gizi pada pasien dengan gagal jantung Metode: Penelitian ini menggunakan desain cross-sectional. Penelitian dilaksanakan di RSU Siaga Medika Purbalingga dengan jumlah responden sebanyak 110 orang menggunakan metode consecutive sampling dengan kriteria inklusi pasien gagal jantung kongestif dengan rentan usia 17 - <65 tahun baik wanita maupun pria. Data asupan makan dikumpulkan menggunakan kuesioner Recall 24 Hours dan formulir Diet Quality Index International (DQI-I) Data asupan makanan akan diolah menjadi beberapa jenis asupan makanan yang nantinya akan dihitung menggunakan perangkat lunak berupa nutrisurvey. Analisis statistic yang digunakan pada penelitian ini adalah uji fisher dan juga uji mann- whitney Hasil: analisis menunjukkan bahwa tidak ada hubungan yang signifikan antara kualitas diet dengan status gizi pada pasien dengan gagal jantung, dengan p-value sebesar 0.883. P-value lebih besar dari nilai signifikansi yang biasanya digunakan menunjukkan bahwa tidak terdapat hubungan antara kualitas diet dengan status gizi.Kesimpulan: Hubungan antara kualitas diet dengan status gizi pada pasien dengan gagal jantung didapatkan hasil yang tidak signifikan. Subjek/ responden penelitian ini tidak terlalu banyak, pada penelitian selanjutnya dapat dilakukan dengan subjek/ responden lebih banyak sehingga mendapatkan hasil yang mungkin bisa dijandikan acuan lainnya untuk pengemabangan pada penelitian selanjutnya dengan variable atau penyakit berbeda. Kata kunci: Diet Quality Index-International (DQI-I); diet recall 24 hours; gagal jantung; kualitas diet; status gizi ABSTRACT  Background:  Heart failure is a disease with a high incidence and mortality rate, affecting 64.34 million people worldwide. In Indonesia, over 1.5% of the population, or approximately 1,017,290 individuals, have been diagnosed with heart failure. This condition has a significant mortality rate, with 9.91 million deaths attributed to it globally. Lifestyle factors, such as diet, play a crucial role in its development.Objectives: to determine whether there is a relationship between diet quality and nutritional status in patients with heart failure.Method: The research was carried out at RSU Siaga Medika Purbalingga with a total of 110 respondents using the consecutive method with the inclusion criteria of heart failure patients aged 17 - <65 years, both women and men. The method used is a cross-sectional study in the form of analytical observational data collection techniques using a questionnaire in the form of a 24 Hour Diet Recall and Diet Quality Index International (DQI-I) form and interviews are conducted by signing an informed consent. The data obtained from the interviews in the form of food intake data will be processed and divided into several types of food intake which will later be calculated using software in the form of nutrisurvey. The statistical analysis used in this study is the Fisher test and the Mann-Whitney test.Results: The analysis showed that there was no significant relationship between diet quality and nutritional status in patients with heart failure, with a p-value of 0.883. This p-value is greater than the significance value usually used, indicating that there is no relationship between diet quality and nutritional status.Conclusions: The relationship between diet quality and nutritional status in patients with heart failure obtained insignificant results. The subjects/respondents of this study were not too many, in further research it can be done with more subjects/respondents so that the results can be used as other references for development in further research with different variables or diseases.  Keywords: diet quality; Diet Quality Index-International (DQI-I); diet recall 24 hours; heart failure; nutritional status Article submitted on January 31, 2025; Articles revised on February 18, 2025; Articles received on July 04, 2025; Articles available online on November 29, 2025
Perspectives of teachers and food sellers on healthy canteens in Yogyakarta: A qualitative study Hardiyanti, Marina; Hanindriyo, Lisdrianto; Widita, Elastria; Dewi, Wulan May Kusuma; A'yun, Isna Nur Qurota; Amelia, Rizka Nur; Rahmadani, Alfina Nur
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 6, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(6).421-432

Abstract

ABSTRAK Latar Belakang: Ketersediaan makanan sehat menjadi faktor penting dalam menjaga kecukupan asupan gizi harian anak di sekolah. Kantin sekolah berperan sebagai unit penting dalam menyediakan makanan bagi siswa. Namun, terdapat berbagai tantangan dalam penyelenggaraan kantin sehat, baik dari segi pemilihan makanan maupun pengelolaannya. Tujuan: Penelitian ini bertujuan untuk mengetahui perspektif dan pengetahuan guru yang bertanggung jawab terhadap program kantin sehat serta penyedia makanan kantin di sebelas sekolah yang terpilih di wilayah Provinsi Daerah Istimewa Yogyakarta.Metode: Penelitian ini menggunakan pendekatan kualitatif deskriptif. Penyusunan metode penelitian mengacu pada COREQ checklist. Sepuluh pertanyaan wawancara semi-terstruktur dikembangkan untuk menggali perspektif guru dan penyedia makanan kantin pada program kantin sehat di sekolah. Sebelas guru dan delapan penyedia makanan direkrut secara purposif dan diwawancarai selama 20–40 menit pada April–Mei 2024 di sekolah. Sembilan sekolah negeri dan dua sekolah swasta dengan tujuh diantaranya adalah sekolah dasar dan empat sekolah taman kanak-kanak di wilayah Kota Yogyakarta menjadi lokasi penelitian ini. Analisis tematik digunakan untuk mengidentifikasi tema utama dan menginterpretasikan temuan penelitian. Hasil: Empat tema utama yang mencerminkan tantangan dan strategi dalam pengelolaan kantin sehat diidentifikasi melalui respon dari partisipan. Sebagian besar partisipan menegaskan pentingnya komitmen sekolah dan regulasi yang jelas dalam menjaga kualitas dan kebersihan makanan dalam upaya mendukung keberhasilan program kantin sehat. Beberapa sekolah juga telah memiliki program makan bersama, baik itu program rutin resmi maupun bagian dari program lainnya. Belum semua kantin sehat sekolah termonitor secara rutin. Kesimpulan: Keberhasilan implementasi kantin sehat bergantung pada komitmen sekolah yang kuat dan dukungan regulasi yang jelas. Sinergi antara pihak sekolah, penyedia makanan kantin, dan pemangku kebijakan diperlukan untuk keberlanjutan program kantin sehat di sekolah. KATA KUNCI: kantin sehat;; kebijakan sekolah; sekolah sehat   ABSTRACTBackground: Healthy food availability is considered an important factor in achieving daily nutritional adequacy among school children. School canteens play a vital role in providing food, yet face numerous challenges in serving healthy choices and effective management. Objectives: this study aims to explore the view of responsible teachers for healthy canteen programs and canteen food providers at eleven schools in the Yogyakarta city area.Methods: This descriptive qualitative study followed COREQ guidelines. Ten semi-structured interview questions were developed to collect perspectives from teachers and canteen food providers regarding the school’s healthy canteen. Eleven teachers and eight canteen food providers were recruited and interviewed for 20-40 minutes on April-May 2024 in the schools. The study was conducted across eleven schools in Yogyakarta City, comprising nine public and two private institutions, with seven primary schools and four kindergartens. Thematic analysis was performed to extract the themes and interpret the result. Results: Four main themes reflecting the challenges and strategies in managing a healthy canteen were identified from the responses of participants. Most participants emphasized the importance of school commitment and clear regulations in maintaining the quality and hygiene of food to support the success of the healthy canteen program. Some schools already implement lunch programs, either a regular formal lunch program or as supporting initiatives linked to other school programs. However, not all school canteens are regularly monitored.  Conclusions: The success of implementing a healthy canteen relies on the strong commitment of the school and well-defined regulatory support. Synergy between the school, canteen food providers, and policymakers is necessary to ensure the sustainability of the healthy canteen program in schools. KEYWORD: healthy canteen; healthy school; school initiativesArticle submitted on February 02, 2025; Articles revised on April 17, 2025; Articles received on July 18, 2025; Articles available online on November 30, 2025
The effect of soybean substitution with pigeon peas (cajanus cajan) on physical characteristics, antioxidant properties, nutrient content, and sensory characteristics of tempe Widyastuti, Rini; Setiawan, Budi; Nasution, Zuraidah; Astawan, Made
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 6, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(6).467-482

Abstract

ABSTRAK Latar Belakang: Kacang gude (Cajanus cajan) memiliki kandungan komponen bioaktif yang tinggi, namun pemanfaatannya dalam produk fermentasi seperti tempe masih terbatas. Tujuan: Penelitian ini bertujuan untuk mengevaluasi pengaruh substitusi kedelai dengan kacang gude terhadap sifat fisik, komponen bioaktif, kandungan gizi, bioaksesibilitas mineral, dan sifat sensori tempe. Metode: Tempe dibuat dengan variasi rasio kacang gude dan kedelai (F1: 60:40, F2: 50:50, F3: 40:60) menggunakan rancangan acak lengkap (RAL) dengan tiga ulangan. Sifat fisik yang dianalisis meliputi pertumbuhan miselium, daya iris, analisis warna dan rendemen. Komponen bioaktif meliputi analisis total kandungan flavonoid, fenolik, serta dengan metode penghambatan DPPH. Kandungan gizi dianalisis yakni kandungan serat total dan kandungan zat besi serta bio aksesibilitasnya. Sifat sensoris tempe dianalisis dengan uji hedonik menggunakan 35 panelis semi terlatih untuk memperoleh formula yang paling banyak disukai. Selanjutnya dilakukan uji deskriptif dengan metode konsensus pada formula terpilih.Hasil:  Semua formula tempe berhasil dikembangkan yang ditunjukkan dengan sifat fisik yang baik, termasuk pertumbuhan miselium, warna putih, dan tekstur yang kompak. Tempe substitusi kacang gude menunjukkan penurunan kecerahan dan  peningkatan daya iris seiring bertambahnya proporsi kacang gude. Selain itu terdapat peningkatan kandungan total flavonoid, fenolik serta antioksidan seiring peningkatan kandungan kacang gude. Analisis kandungan gizi menunjukkan terjadi penurunan signifikan kandungan serat total pada F3 (40:60). Kadar zat besi (Fe) antar formula tidak menunjukkan perbedaan yang signifikan, namun bioaksesibilitas Fe menurun signifikan seiring peningkatan rasio kacang gude. Uji kesukaan menunjukkan penurunan signifikan pada F3 (40:60), sehingga formula F2 (50:50) dipilih untuk uji deskripsi. Tempe substitusi kacang gude segar memiliki aroma fermentasi yang dominan, namun proses penggorengan dapat mengurangi intensitasnya. Kesimpulan: Penelitian ini menunjukkan bahwa substitusi kedelai dengan kacang gude berpotensi meningkatkan nilai fungsional tempe, khususnya potensi antioksidan dengan tetap mempertahankan penerimaan sensori, sehingga berpotensi sebagai bahan alternatif yang dapat dikembangkan pada pembuatan tempe.  KATA KUNCI: antioksidan; fermentasi; kacang gude; kedelai; tempe  ABSTRACTBackground: Pigeon pea (Cajanus cajan) recognized for its high content of bioactive compounds; however, its application in fermented products, such as tempeh, remains underexplored. Objectives: This study aimed to evaluate the impact of substituting soybeans with pigeon peas on the bioactive components, mineral bioaccessibility, and sensory properties of tempeh. Methods: A completely randomized design (CRD) with three replications was employed, using different soybean-to-pigeon pea ratios: F1(60:40), F2(50:50), F3 (40:60).. The physical properties analyzed included mycelial growth, cutting force, color analysis, and yield. Bioactive components evaluated through total phenolic and flavonoid content, and antioxidant activity using the DPPH radical scavenging assay. Nutritional analysis covered total dietary fiber, iron content, and their bioaccessibility. Sensory evaluation involved a hedonic test with 35 semi-trained panelists to determine the most preferred formulation, followed by a descriptive sensory analysis using the consensus method.  Results: All tempeh formulas were successfully developed, exhibiting good physical properties, including mycelium growth, white color, and compact texture. The tempeh samples demonstrated decreased lightness and increased cutting force with the addition of pigeon peas. The results indicated that increasing the proportion of pigeon peas significantly enhanced total antioxidant activity, total phenolic content, and flavonoid levels (p < 0.05). Nutrient analysis showed total fiber content significantly decreased in F3 (40:60). Iron (Fe) levels remained consistent across formulations (8.55 to 8.92 mg/100 g); however, Fe bioaccessibility significantly declined with higher pigeon pea ratios. The acceptance test revealed a notable decrease in acceptability for F3 (40:60), leading to the selection of F2 (50:50) for descriptive analysis.  Fresh tempe substituted pigeon peas exhibited a dominant fermentation aroma, which was subsequently mitigated by the frying process.  Conclusions: These findings suggest that soybean substitution with pigeon peas can enhance the functional value of tempeh, especially its antioxidant potential, without compromising sensory quality, presenting a promising alternative for further tempeh development.  KEYWORD: antioxidants, fermentation, pigeon pea, soybean, tempeh  Article submitted on May 08, 2025; Articles revised on May 26, 2025; Articles received on August 08, 2025; Articles available online on November 28, 2025
Does nutritional status influence early child development? Evidance from infants in Bantul, Yogyakarta, Indonesia Putri, Adelia Kholila; Ayuningrum, Lia Dian; Aryani, Farida; Arifin, Siti Roshaidai Mohd
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 6, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(6).483-492

Abstract

ABSTRAKLatar Belakang: Perkembangan anak usia 1-24 bulan sangat dipengaruhi oleh status gizi. Kekurangan gizi dapat menghambat pertumbuhan fisik, kognitif, serta meningkatkan risiko stunting. Data WHO pada tahun 2024 mencatat 23,2% anak di bawah 5 tahun mengalami stunting. Sementara itu, laporan Survei Status Gizi Indonesia menunjukkan prevalensi 19,8% pada tahun 2024. Dinas Kesehatan Bantul mencatat 7,01% balita mengalami stunting pada Juni 2024, Puskesmas Srandakan tercatat prevalensi tertinggi yaitu 13,94%.Tujuan: Mengetahui hubungan status gizi terhadap perkembangan anak usia 1-24 bulan.Metode: Penelitian survei analitik dengan desain cross-sectional ini dilakukan di posyandu wilayah kerja Puskesmas Srandakan pada 14 Mei–11 Juni 2025. Sebanyak 104 anak usia 1–24 bulan dipilih melalui cluster random sampling. Status gizi diukur dengan antropometri dan perkembangan anak menggunakan KPSP. Analisis data menggunakan uji korelasi Spearman Rank.Hasil: Mayoritas anak memiliki status gizi baik (83,7%) dan perkembangan yang sesuai (68,3%). Analisis statistik menggunakan uji Spearman Rank menunjukkan tidak terdapat hubungan yang signifikan antara status gizi dan perkembangan anak dengan nilai p = 0,976.Kesimpulan: Penelitian ini menunjukkan tidak terdapat hubungan signifikan antara status gizi dan perkembangan anak usia 1–24 bulan di wilayah kerja Puskesmas Srandakan, Bantul. Meskipun sebagian besar anak bergizi normal, variasi perkembangan tetap ditemukan pada semua kelompok gizi. Temuan ini mengindikasikan bahwa faktor lain—seperti stimulasi, praktik pengasuhan, dan lingkungan psikososial—juga berperan penting. Oleh karena itu, peningkatan perkembangan anak perlu mengintegrasikan intervensi gizi dengan edukasi pengasuhan dan stimulasi yang lebih terarah. KATA KUNCI: baduta; perkembangan anak; status gizi; stunting                                                                                                                                                                                    ABSTRACTBackground: The development of children aged 1-24 months is significantly influenced by nutritional status. Malnutrition can inhibit physical and cognitive growth, and increase the risk of stunting. WHO data in 2024 recorded 23.2% of children under 5 years old experiencing stunting. Meanwhile, the Indonesian Nutritional Status Survey report showed a prevalence of 19.8% in 2024. The Bantul Health Office recorded 7.01% of toddlers experiencing stunting in June 2024, while the Srandakan Community Health Center recorded the highest prevalence at 13.94%.Objective: To determine the relationship between nutritional status and the development of children aged 1-24 months.Method: This analytical survey with a cross-sectional design was conducted at the integrated health service post (posyandu) in the working area of the Srandakan Community Health Center. Total of 104 children aged 1-24 months were selected through cluster random sampling. Nutritional status was measured using anthropometry and child development using the KPSP. Data analysis used the Spearman Rank correlation test.Results: The majority of children had good nutritional status (83.7%) and appropriate development (68.3%). Statistical analysis using the Spearman Rank test showed no significant relationship between nutritional status and child development with a p-value of 0.976.Conclusion: This study shows no significant relationship between nutritional status and development in children aged 1–24 months in the Srandakan Community Health Center (Puskesmas) area, Bantul. Although most children had normal nutrition, developmental variations were found across all nutrition groups. These findings indicate that other factors—such as stimulation, parenting practices, and the psychosocial environment—also play a significant role. Therefore, improving child development requires integrating nutritional interventions with more targeted parenting education and stimulation. KEYWORD: child development; infant; nutritional status; stunting  Article submitted on August 05, 2025; Articles revised on September 11, 2025; Articles received on November 20, 2025; Articles available online on November 28, 2025

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