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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).
Arjuna Subject : -
Articles 380 Documents
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Early marriage is a risk factor for stunting in children in Gunungkidul Regency Tengjaya, Angelia Anisa Amelia; Nai, Hildagardis Meliyani Erista; Purnawijayanti, Hiasinta Anatasia
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 1, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(1).42-54

Abstract

Background: The prevalence of stunting in 2022 in Indonesia is still high, namely 21.6%. Stunting in children under five can be caused by nutritional problems during the first 8000 days of life. The mother's age at marriage can also cause stunting in children under five. There are 312 incidents of early marriage (married at <19 years of age) in Gunungkidul Regency in the period 2017-2022.Objective: to analyze the relationship between early marriage and the incidence of stunting in children aged 0-59 months in Gunungkidul Regency.Method: The study used a retrospective cohort design with exposed and unexposed sample groups of 65 people each. The sampling technique uses simple random sampling. Data on the age of early marriage was obtained from records at the Gunungkidul Regency Religious Affairs Office. Data were collected on sample characteristics, breastfeeding status, and child infectious diseases using interview techniques using a questionnaire. The incidence of stunting is assessed by measuring body length or height.Results: Result of the bivariate analysis showed that there was a significant relationship between the mother's age at marriage (RR=25.4; CI=5.72-112.62; p=0.000), gender of the child (RR=2.37; CI=1 .02-5.4; p=0.040), history of acute respiratory infections (RR=4.80; CI=2.03-11.34; p=0.000), and history of diarrhea (RR=5.1; CI=2.16-12.08; p=0.000) with the incidence of stunting in children aged 0-59 months. Multivariate analysis showed that maternal age at marriage, (OR=36.5; CI=6.82-195.52; p=0.000), history of acute respiratory infections (OR=3.32; CI=1.09-1.09; p=0.035), and a history of diarrhea (OR=6.9; CI=2.19-22.15; p=0.001) influence the incidence of stunting.Conclusion: Early marriage, history of acute tract infections, and history of diarrhea are risk factors for stunting in children aged 0-59 months in Gunungkidul Regency.
Hedonic test and nutritional analysis of instant cream soup from sweet corn and mackerel fish for the elderly Khairunnisa, Yunda; Marliyati, Sri Anna; Setiawan, Budi
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 12 ISSUE 6, 2024
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2024.12(6).445-456

Abstract

ABSTRAK Latar Belakang: Secara global rata-rata harapan hidup telah meningkat pesat dalam beberapa tahun terakhir, namun angka ini tidak diiringi dengan angka harapan hidup sehat. Berbagai masalah terkait dengan penuaan seperti kesulitan mengunyah, dan menelan makanan dapat mengurangi kemampuan lansia untuk memenuhi kebutuhan gizinya, untuk itu dibutuhkan modifikasi tekstur dari makanan lansia sehingga memudahkan mereka dalam mengonsumsinya.Tujuan: Penelitian ini bertujuan untuk mengembangkan formula yang tepat, menganalisis nilai organoleptik, dan kandungan zat gizi sup krim jagung manis dan ikan kembung untuk lansia.Metode: Penelitian ini merupakan experimental di laboratorium dengan Rancangan Acak Lengkap (RAL) faktor tunggal yaitu kombinasi jagung dan ikan kembung dalam 3 taraf berbeda. Formula terdiri atas F1 (6% ikan), F2 (8% ikan), dan F3 (10% ikan). Data uji hedonik diperoleh dengan menggunakan kuesioner dan data zat gizi dengan pengamatan di laboratorium. Data penelitian diolah dengan menggunakan uji statistik one-way annova dan paired t test.Hasil: Tidak terdapat perbedaan yang signifikan untuk seluruh atribut pada uji hedonik dan protein sup krim segar, sehingga formula 3 dipilih sebagai formula terbaik dengan kandungan protein yang lebih banyak dibandingkan formula lainnya. Kandungan gizi sup krim instan yaitu protein 39,98%, lemak 16,13% karbohidrat 34,36%, air 4,80%, abu 4,74%, dan total serat 5,96%.Kesimpulan: Sup krim ini dapat dikembangkan sebagai makanan selingan lansia, sup krim ini disukai oleh panelis dan memiliki kandungan gizi yang baik bagi lansiaABTRACTBackground: From a global perspective, the average life expectancy has risen rapidly in recent years but has not been followed by healthy life expectancy. Several aging-related issues, such as difficulties in chewing and swallowing, can hinder elderly people’s ability to meet their nutritional needs. Therefore, modifying food texture to facilitate easier consumption for this age group is essential.Objectives: This study aims to develop an optimal formula and evaluate the organoleptic and nutritional content of sweet corn and mackerel cream soup for elderly people.Methods: This research was a laboratory experiment employing a Completely Randomised Design (CRD) with a single factor, namely the combination of maize and mackerel at three different levels: F1 (6% fish), F2 (8% fish), and F3 (10% fish). The hedonic test data was obtained through a questionnaire, while nutritional data were gathered through laboratory observation. Then, data were analyzed by one-way ANOVA and paired t-tests.Results: The fresh cream soup's hedonic test and protein content demonstrated no significant differences found between the formulas. Therefore, Formula 3 was the optimal choice, as it exhibited a higher protein content than the other formulas. The nutritional composition of the instant cream soup is as follows: protein (39.98%), fat (16.13%), carbohydrate (34.36%), water (4.80%), ash (4.74%), and total fiber (5.96%).Conclusions: This cream soup has been developed as a snack meal for the elderly. The panelists liked its taste, and it has a good nutritional profile.KEYWORDS: cream soup; mackerel fish; sweet corn; isolat soy protein; eldelry
The formulation of edamame flour and tuna fish protein hydrolyzate biscuit as an alternative supplementary feeding for stunting Rachmawati, Septi Nur; Antika, Ruli Bahyu; Rohmawati, Ninna; Hermilasari, Rista Dwi
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 1, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(1).1-9

Abstract

ABSTRAKLatar Belakang: Stunting keadaan kurang gizi paling umum yang terjadi di Indonesia dan masih menjadi permasalahan yang harus ditangani saat ini. Salah satu upaya untuk memperbaiki kondisi stunting pada balita yaitu dengan memenuhi kebutuhan protein melalui PMT yang tinggi protein. Biskuit dapat menjadi salah satu media dalam perbaikan zat gizi apabila ditambahkan dengan bahan tertentu. Pangan lokal yang dapat ditambahkan dalam bahan pembuatan biskuit adalah kacang kedelai edamame yang dioah menjadi tepung edamame dan ikan tuna yang dijadikan hidrolisat protein ikan (HPI).Tujuan: Tujuan dari penelitian ini adalah untuk mengetahui formulasi terbaik dari biskuit tepung edamame dengan tambahan HPI tuna untuk memperbaiki kondisi stunting pada balita.Metode: Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal dengan tiga sampel, yaitu perbandingan formulasi tepung edamame dengan HPI tuna dengan 3 taraf (F1 30:10, F2 25:15, dan F3 20:20). Penelitian dimulai dengan pembuatan tepung edamame, HPI tuna, dan biskuit tepung edamame dan HPI tuna. Selanjutnya biskuit tepung edamame dan HPI tuna diuji organoleptik yang meliputi kesukaan warna, rasa, aroma, tekstur, dan keseluruhan pada 25 panelis semi terlatih. Formulasi terpilih akan dianalisis kadar protein, lemak, dan karbohidrat.Hasil: Berdasarkan uji organoleptik dan total hasil pembobotan didapatkan bawah formulasi biskuit terpilih adalah F3. Hasil uji Kruskal Wallis menunjukkan bahwa penambahan tepung edamame dan HPI tuna berpengaruh nyata terhadap kesukaan warna (p<0,05). Berdasarkan uji laboratorium diketahui jika formula biskuit terpilih (F3) memiliki kandungan gizi per 100 gram: protein 16,81±0,07 gram; lemak 19,66±0,14 gram; karbohidrat 49,05±0,06 gram.Kesimpulan: Penelitian ini menunjukkan bahwa formulasi biskuit terpilih adalah F3 dengan kandungan tepung edamame 20% dan HPI tuna 20%. Kandungan protein dan lemak pada biskuit terpilih (F3) lebih tinggi dibandingan dengan biskuit PMT Pabrikan. KATA KUNCI: biskuit; hidrolisat protein ikan; ikan tuna; tepung edamame; stuntingABSTRACTBackground: Stunting is the most common malnutrition condition that occurs in Indonesia and is still a problem that has to be solved today. One of the efforts to improve stunting conditions in toddlers is by fulfilling the protein needs through supplementary feeding which has high protein. Biscuits can be a medium for improving nutrition if they are added with certain ingredients. Local foods that can be added to biscuits are edamame soybeans which are processed into edamame flour and tuna which is made into fish protein hydrolyzate (FPH).Objectives: To find out the best formulation of edamame flour biscuits with the addition of tuna FPH to improve stunting conditions in toddlers.Methods: This research used a single factor Completely Randomized Design (CRD) with three samples, which were a comparison of edamame flour formulation with tuna FPH with 3 levels (F1 30:10, F2 25:15, and F3 20:20). The research began with making edamame flour, FPH tuna, and the biscuits. Furthermore, edamame flour and tuna FPH biscuits were tested organoleptically which included color, taste, aroma, texture, and overall preferences of 25 semi-trained panelists. The selected formulation will be analyzed for protein, fat, and carbohydrate levels.Results: Based on organoleptic tests and the total weighting results obtained the selected biscuit formulation was F3. The results of the Kruskal Wallis test showed that the addition of edamame flour and tuna FPH had a significant effect on color preference (p<0.05). Based on laboratory tests, it is known that the selected biscuit formula (F3) has nutritional content per 100 grams: protein 16.81±0.07 g; fat 19.66±0.14 g; carbohydrate 49.05±0.06 gConclusions: The selected biscuit formulation is F3 with 20% edamame flour content and 20% tuna FPH. The protein, fat, and carbohydrate content of the selected biscuits (F3) is higher than the supplementary feeding manufactured biscuits. KEYWORD: biscuit; edamame flour; fish protein hydrolyzate; stunting; tuna
Single-session nutritionist-led counseling improves health self-efficacy among teachers Sholihah, Lini Anisfatus; Dini, Cleonara Yanuar; Gusrianto, Wildan Alfira; Aulia, Salma Shafrina
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 1, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(1).55-63

Abstract

Background: The increasing prevalence of obesity and metabolic syndrome (MetS) among teachers necessitates targeted interventions to enhance health outcomes. Nutritionist-led counseling can enhance health self-efficacy by equipping individuals with knowledge, skill, and confidence to have healthier lifestyles. Objective: The study aims to assess whether a single face-to-face counseling intervention can significantly improve self-efficacy among teachers.Methods: This experimental study employed a pre-and-post-test design involving 23 high-school vocational teachers (14 females and 9 males) who participated in a one-day, three-hour counseling session by trained nutritionists. Participants underwent anthropometric measurements and MetS risk screening before the intervention. Self-efficacy was assessed using a validated questionnaire before and after counseling. Statistical analyses were conducted using paired t-tests and chi-square or Fisher's Exact tests.Results: The findings indicated a significant increase in self-efficacy scores from a baseline mean of 26±2 to 28±2 after the intervention (p<0.001). Notably, the proportion of teachers who reported confidence in selecting appropriate foods significantly improved (p=0.02). The prevalence of obesity among participants was high, with 57% categorized as obese based on BMI.Conclusion: Targeted nutrition counseling can effectively enhance self-efficacy among teachers, potentially leading to healthier lifestyle confidence and reduced MetS risk. This study underscores the importance of incorporating nutritionist-led interventions in educational settings to promote health among teachers, who serve as role models for students.
Factors causing increased interdialytic weight gain in chronic kidney disease patients followed by hemodialysis Qurrota A’yun, Ayatussholikhah; Ningsih, Windi Indah Fajar; Utama, Feranita; Ramdika, Sari Bema
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 12 ISSUE 6, 2024
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2024.12(6).426-435

Abstract

Latar Belakang: Gagal ginjal kronis bersifat irreversible akibat kerusakan baik strukur maupun fungsinya yang berlangsung tiga bulan atau lebih. Salah satu terapi penunjang pada pasien gagal ginjal kronis adalah hemodialisa. Permasalah yang sering muncul pada pasein hemodialisa adalah kenaikan berat badan di antara dua waktu dialisis atau Interdialytic Weight Gain (IDWG) yang berlebih dan akan memiliki dampak pada kualitas Kesehatan pasien.Tujuan: Mengetahui faktor internal dan eksteral yang dapat menyebabkan IDWG. Faktor internal yaitu meliputi usia, jenis kelamin, tingkat stress, rasa haus, dan riwayat pendidikan. Faktor eksternal yaitu dukungan keluarga, jumlah asupan cairan, lama telah menjalankan hemodialisa, asupan energi, dan asupan protein. Metode: Penelitian ini merupakan penelitian deskriptif analitik dengan desain cross sectional. sebanyak 57 sampel yang dipilih secara purposive sampling menyetujui ikut serta dalam penelitian. Uji statistik dilakukan dengan chi square.Hasil: Hasil menunjukkan mayoritas responden dewasa (75,4%), perempuan (59,6%), stress ringan (61,4%), rasa haus sedang (40,4%), riwayat pendidikan rendah (73,7%), asupan cairan lebih (59,6%), dukungan keluarga yang baik (49,1%), hemodialisa <12 bulan (66,7%), asupan energi tidak sesuai (82,5%), asupan protein tidak sesuai (89,5%). Hasil dari uji statistik didapatkan tidak ada hubungan antara usia (p = 0,827), jenis kelamin (p = 0,925), riwayat pendidikan (p = 1,000), lama telah menjalankan hemodialisa (p = 0,343), asupan energi (p = 1,000), dan asupan protein (p = 1,000) dengan IDWG. Namun, terdapat hubungan signifikan antara tingkat stress (p = 0,027), rasa haus (p = 0,027), asupan cairan (p = 0,014), dukungan keluarga (p = 0,038) dengan IDWG pada pasien gagal ginjal kronis dengan hemodialisa di RSUP. Dr. Mohammad Hoesin Palembang.Kesimpulan: Faktor yang berhubungan dengan IDWG adalah stress, rasa haus, asupan cairan dan dukungan keluarga. Faktor yang tidak berhubungan dengan kejadian IDWG adalah usia, jenis kelamin, riwayat pendidikan, lama telah menjalankan hemodialisa, asupan energi dan asupan protein.  KATA KUNCI: interdialytic weight gain; hemodialisa; faktor penyebab ABSTRACTBackground: Chronic kidney failure is irreversible due to damage to both its structure and function that lasts three months or more. One of the supporting therapies for patients with chronic kidney failure is hemodialysis. A problem that often arises in hemodialysis patients is excessive weight gain between two times of dialysis or Interdialytic Weight Gain (IDWG) which will have an impact on the quality of the patient's health.Objectives: To determine the factors that cause an increase in IDWG consisting of internal and external factors. Internal factors are age, sex, stress, thirst, and education history. External factors are family support, fluid intake, duration of hemodialysis, energy intake, and protein intake.Methods: This research was a descriptive analytical study with a cross sectional design. A total of 57 samples selected by purposive sampling agreed to take part in the research. Statistical tests were carried out using chi square.Results: The results showed that the majority of respondents were adults (75.4%), female (59.6%), mild stress (61.4%), moderate thirst (40.4%), low education (73.7%), higher fluid intake (59.6%), family support (49.1%), hemodialysis <12 months (66.7%), inadequate energy intake (82,5%), inadequate protein intake (89,5%). The results of statistical tests found no relationship between age (p = 0.827), sex (p = 0.925), education history (p = 1,000), time on hemodialysis (p = 0.343), energy intake (p = 1,000), and protein intake (p = 1.000) with IDWG. However, there were a significant relationship between stress level (p = 0.027), thirst (p = 0.027), fluid intake (p = 0.014), family support (p = 0.038) with IDWG in chronic kidney disease patients with hemodialysis at RSUP. Dr. Mohammad Hoesin Palembang.Conclusions: Factors associated with IDWG were level, thirst, fluid intake and family support. Factors that were not associated with the incidence of IDWG were age, gender, education history, length of hemodialysis, energy intake and protein intake. KEYWORDS: interdialytic weight gain; chronic kidney disease; hemodialysis; factors causingReceived: Nov 22, 2024; Revised: Nov 12 2024; Accepted: Nov 20, 2024; Available online: Nov 30, 2024; Published: Nov 30, 2024.
Comparison of temulawak (Curcuma xanthorrhiza Roxb.) and turmeric (Curcuma longa) powder drinks against adolescent diet and body weight Nissa, Choirun; Mufidah, Salsabila Nur; Ulum, Miftachul
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 1, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(1).21-27

Abstract

ABSTRAK Latar Belakang: Salah satu permasalahan gizi yang sering terjadi pada remaja adalah kurang energi kronis. Temulawak dan kunyit secara turun-temurun telah digunakan untuk terapi menaikkan berat badan dengan cara meningkatkan nafsu makan. Melalui kandungan karminativum dari minyak atsiri yang ada dalam rimpang temulawak dan kunyit.Tujuan: Penelitian ini bertujuan untuk menganalisis pengaruh konsumsi minuman serbuk temulawak dan kunyit terhadap pola makan dan berat badan pada usia remaja. Metode: Penelitian ini menggunakan desain quasi eksperimental. Sampel penelitian adalah santriwati Pondok Pesantren Miftahul Jannah Malang, sebanyak 45 responden yang terbagi menjadi 3 kelompok yaitu P0 (kontrol/tidak diberikan apapun), P1 (20 gr bubuk temulawak), dan P2 (5 gr bubuk kunyit). Teknik sampling yang digunakan adalah purposive sampling. Bubuk temulawak dan kunyit dilarutkan dalam 125cc air dan diberikan selama 14 hari. Pola makan dan berat badan responden setelah perlakuan diukur menggunakan metode Semi Quantitative - Food Frequency Questionnaire dan pengukuran langsung dengan timbangan digital. Data hasil pengukuran dilanjutkan dengan analisis statistika menggunakan uji wilcoxon signed ranks test Untuk melihat perbedaan pola makan sebelum dan sesudah perlakuan. Serta uji paired t test untuk melihat perbedaan berat badan antara sebelum dan sesudah perlakuan.Hasil: Dari hasil Uji Wilcoxon didapatkan bahwa pada kelompok kontrol dan kunyit tidak ada perbedaan nyata skor pola makan sebelum dan sesudah diberikan perlakuan (p>0,05), sedangkan pada kelompok temulawak terdapat perbedaan nyata (p<0,05). Hasil Uji t test paired pada kelompok temulawak menunjukkan perbedaan berat badan yang bermakna antara sebelum dan sesudah perlakuan sedangkan pada kelompok kunyit dan kontrol tidak ada perbedaan (p>0,05).Kesimpulan: Pemberian minuman serbuk temulawak efektif dalam memperbaiki pola makan dan meningkatkan berat badan pada usia remaja.. KATA KUNCI: berat badan; kunyit; nafsu makan; temulawak ABSTRACTBackground: One of the nutritional problems that often occurs in teenagers is a chronic lack of energy. Temulawak and turmeric have been used for generations as a therapy to gain weight by increasing appetite, through the karminativum content of essential oils in the rhizomes.Objectives: This study aims to analyze the effect of temulawak and turmeric powder drink consumption on adolescents' dietary patterns and weight. Methods: This research design uses quasi-experimental. The population and sample of this study were female students of Miftahul Jannah Islamic Boarding School Malang, as many as 45 respondents were divided into 3 groups P0 (control), P1 (20 grams of ginger), and P2 (5 grams of turmeric). The sampling technique used is non-purposive sampling. The research instrument used the semi Quantitative – Food Frequency Questionnaire method and measured body weight using digital scales. The measurement data was followed by statistical analysis using the Wilcoxon Signed Ranks Test to see differences in eating patterns before and after treatment. As well as the Paired T-Test to see the difference in body weight between before and after treatment.Results: From the results of the Wilcoxon test, it was found that in the control and turmeric groups, there was no significant difference in dietary pattern score (frequency and variation) before and after being given treatment (p>0.05), while in the temulawak group, there was a difference (p<0.05). Results of the paired t-test the temulawak group had a significant difference in body weight between before and after treatment, while the turmeric and control groups had no difference (p> 0.05).Conclusions: Giving temulawak powder drinks is effective in increasing dietary patterns and body weight in adolescents.KEYWORD: appetite; temulawak; turmeric; weight
Effect of antioxidant dietary behaviour in smokers with chronic obstructive pulmonary disease risk during COVID-19 pandemic Lorensia, Amelia; Suryadinata, Rivan Virlando
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 1, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(1).28-41

Abstract

Background: Smokers are at risk of Chronic obstructive pulmonary disease (COPD)which has a risk of decreasing in quality of life because of lung function decline and smoking habits. Decreased lung function due to an increase in free radicals. Intake of foods that contain antioxidants can help reduce free radicals.Objectives: The research aimed to determine the effect of antioxidant intake (vitamins A, C, and E) on the development of COPD risk in active smokers.Methods: This study was conducted in May-July 2023 in Surabaya. This study used a cross-sectional design, with purposive sampling and snowball sampling methods. The subjects were adult active smokers. Antioxidant intake consisted of the intake consumed by subjects daily containing vitamins A, vitamin C, and vitamin E using the Food Frequency Questionnaire (FFQ) method to describe nutritional intake in a certain period. COPD risk assessment was measured using a pulmonary function test with spirometry, with an assessment of the ratio of forced expiratory volume in one second (FEV1) / forced vital capacity (FVC) below 0.70 defined as airflow limitation. The data were tested using the Spearman test to see the relationship between antioxidant intake from food and lung function.Results: This study involved 49 active smokers with COPD. Most subjects experienced deficiencies in vitamin A (77.55%), and vitamin C (87.76%), and all subjects experienced vitamin E deficiencies. The most consumed food containing vitamin A was palm oil, the most consumed food containing vitamin C was papaya, and the most consumed food containing vitamin E was chicken. There was no relationship between vitamin A and the development of COPD risk (Sig.=0.187; r=-0.192), but there was a significant relationship (weak negative) between vitamin C and the risk of developing COPD (Sig.=0.031; r=-0.309). All subjects had a deficiency of vitamin E.Conclusions: The lower the intake of vitamin C, the greater the risk of COPD which is characterized by decreased lung function.
Length of hemodialysis, fluid intake, and quality of life in patients with chronic kidney disease Ringgani, Foulla Givfa; Krisnasary, Arie; Kamsiah, Kamsiah
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 12 ISSUE 6, 2024
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2024.12(6).457-463

Abstract

ABSTRAKLatar Belakang:Terapi hemodialisis jangka panjang mempengaruhi kualitas hidup pasien CKD. Mutu hidup pasien ginjal termasuk dampak dari lamanya menderita hemodialisis dan asupan cairan yang dikonsumsinya. Asupan cairan untuk pasien hemodialisis dibatasi sekitar 500 ml ditambah pengeluaran urine agar tidak terjadi penumpukan cairan. Kualitas hidup pasien CKD dapat diketahui melalui kuesioner Kidney Disease Quality Of Life (KDQOL).Tujuan: Tujuan dari penelitian tersebut termasuk supaya menemukan kaitan lama hemodialisis dan asupan cairan dengan mutu hidup pasien RSUD Bengkulu penderita gagal ginjal kronik dengan hemodialisis.Metode: Penelitian tersebut memakai desain cross sectional. Sampel pada penelitian tersebut termasuk 42 pasien yang dipilih dengan purposive sampling yang memakai kriteria inklusi serta eksklusi. Hasil analisis data menggunakan uji chi-square.Hasil: Hasil penelitian memaparkan jika ada kaitan antara lama menjalani hemodialisis dengan mutu hidup pasien RSUD Bengkulu yang menderita gagal ginjal kronik yang menjalani hemodialisis (p value = 0,046). Tidak ada hubungan asupan cairan dengan mutu hidup pasien RSUD Bengkulu yang menderita gagal ginjal kronik yang menjalani hemodialisis (p value = 0,68).Kesimpulan: Ada kaitan antara Lama menderita Hemodialisis dengan mutu Hidup Pasien RSUD Bengkulu yang menderita Gagal Ginjal Kronik dengan Hemodialisis dan tidak ada hubungan asupan cairan dengan mutu hidup pasien gagal ginjal kronis dengan hemodialisis.KATA KUNCI: KDQOL; hemodialisis; asupan cairan; kualitas hidupABSTRACTBackground: Prolonged HD therapy affects the patient's quality of life. Renal patients' quality of life is influenced by the length of their HD and the volume of fluids they ingest. To prevent fluid buildup, HD patients are only permitted to drink about 500 ml of fluid daily in addition to their urine output. Patients with CKD can evaluate their quality of life using a questionnaire known as the Kidney Disease Quality of Life (KDQOL).Objectives: This study aims to evaluate the efficacy of HD therapies, fluid intake, and clinical outcomes of patients with chronic kidney disease at General Hospital Bengkulu.Methods: This study's design was cross-sectional. The inclusion and exclusion criteria were used to select the 42 patients who would make up its purposive sampling sample. The data were assessed using the chi-square test.Results: The results show a long-standing association between HD therapy and patients with chronic kidney disease who receive HD at General Hospital Bengkulu (p-value = 0.030). In patients with chronic kidney disease receiving HD at General Hospital Bengkulu, fluid intake and quality of life are unrelated (p-value = 0.68).Conclusion: The quantity of HD and the standard of living of people with chronic renal failure are correlated. Patients with Chronic Renal Failure Undergoing HD at General Hospital Bengkulu; No Relationship Between Fluid Intake and Quality of Life of Patients with Chronic Kidney Disease Undergoing HD at General Hospital BengkuluKEYWORDS: KDQOL; hemodialysis; fluid intake; quality of lifeReceived: August 14, 2024; Revised: Nov 18 2024; Accepted: Nov 20, 2024; Available online: Nov 30, 2024; Published: NOv 30, 2024.
Factors associated with stunting in children aged under five years: A systematic review Prasetyo, Yoyok Bekti; Syafi'i, Doni Muhammad
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 12 ISSUE 6, 2024
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2024.12(6).413-425

Abstract

Background: Nutritional intake determines the future growth and development of children under five. Objectives: This article aims to analyze the direct and indirect determinants of stunting. Methods: Systematic literature review selected from Scient Direct, Taylor & Francis, ProQuest, Wiley Online Library, and Pubmed. Publication years: Post-2017. Articles will be selected using PRISMA (Preferred. Reporting Items for Systematic. Reviews and Meta-analyses). Result: The direct factors causing stunting include boys (aOR 2.2; 95% CI 1.1-4.2) and low birth weight (aOR 2.55; 95% CI 2.05–3.15). Indirect factors include low socioeconomic (aOR = 5.41, 95% CI 3.91–7.48); low education (aOR = 2.55, 95% CI 1.26–5.17); pregnancy interval (AOR 0.71; 95% CI 0.58-0.87); and physical violence against mothers (aOR 1.83; 95% CI 1.21-2.77). Conclusions: The causes of stunting include child and other factors. Factors outside the child have more variations, including maternal, nutritional, and environmental factors.
Effect of unripe berline banana flour on synbiotics yogurt of physicochemical and microbiological properties Agustin, Firda; Putri, Ratih; Febriyatna, Ayu
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 1, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(1).64-69

Abstract

Background: Synbiotic yogurt is a fermented milk product that combines probiotic bacteria with ingredients that contain prebiotic components. Unripe berlin banana flour contains resistant starch that can act as a prebiotic.Objectives: This study aimed to determine the effect of the addition of unripe banana flour to synbiotic yogurt on physicochemical and microbiological properties. Methods: This research is true experimental with a completely randomized design. The treatment group consisted of 4 groups, namely P0 (2% inulin), P1 (1% UBF), P2 (2% UBF), and P3 (3% UBF). The process of making unripe berlin banana flour synbiotic yogurt begins with making berlin banana flour, yogurt starter, and synbiotic yogurt. The tests conducted were physicochemical and microbiological. Physicochemical test data was analyzed descriptively and microbiological tests were used the Kruskall walls test, with 95% level confidence using SPSS.Results: In the physicochemical test, it was found that the group with the addition of UBF (P1, P2, P3) had higher ash content, energy, resistant starch, and viscosity than the inulin group (P0). In the microbiological test, it was found that there were significant differences BAL total between treatment groups (P=0.002), there were no differences related to coliform parameters between groups (P=0.707), and salmonella was identified as negative in all groups.Conclusions: The addition of unripe berlin banana flour can affect the LAB content of yoghurt and has the potential to be a functional food product with health benefits.

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