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AcTion: Aceh Nutrition Journal
Published by Politeknik Kesehatan Kemenkes Aceh
ISSN : 25273310     EISSN : 25485741     DOI : http://dx.doi.org/10.30867
Core Subject : Health, Science,
Health Professions Immunology & microbiology Medicine & Pharmacology Public Health
AcTion: Aceh Nutrition Journal merupakan jurnal gizi dan kesehatan dengan E-ISSN 2548-5741 dan ISSN 2527-3310. Jurnal ini bertujuan untuk meningkatkan kemampuan dalam penyampaian hasil penelitian sebagai media yang dapat digunakan untuk meregistrasi, mendiseminasi, dan mengarsipkan karya peneliti tenaga gizi dan kesehatan di Indonesia, Aceh pada khususnya.
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 22 Documents
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Search results for , issue "Vol 9, No 2 (2024): June" : 22 Documents clear
Online nutrition education on anemia and breakfast habits in adolescent girls Grishella Diandra Salsabila; Listyani Hidayati; Siti Zulaekah; Muwakhidah Muwakhidah; Firmansyah Firmansyah
AcTion: Aceh Nutrition Journal Vol 9, No 2 (2024): June
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v9i2.1257

Abstract

The body's iron levels may become insufficient when one is not in the habit of having breakfast, potentially resulting in anemia among adolescents. Online nutrition education on anemia serves as a means to enhance knowledge and breakfast habits among adolescent girls. This study aimed to determine the effect of online nutrition education on anemia on adolescent girls’ breakfast habits. The study design was a cluster randomized trial (CRTs). The subjects were randomly assigned to the treatment group (n = 99) or the control group (n = 101). Research data were collected at SMP Negeri 5 Sukoharjo and SMP Negeri 2 Sukoharjo, which were selected through simple random sampling from March to December 2022. Online nutrition education was directed for six sessions over two weeks with a 1-month reflection. Data on breakfast habits were collected using the Food Record form and analyzed using the Mann–Whitney test. No improvement in breakfast habits was observed in either group. There was no difference in breakfast habits among adolescent girls in the treatment group, who received nutritional education about anemia, and in the control group, who did not (p=0,174). In conclusion, online nutrition education has not been sufficient to improve breakfast habits among adolescent girls. 
Effects of patin fish oil and turmeric extract on levels of malondialdehyde and superoxide dismutase in wistar rat models of metabolic syndrome Ni Nengah Asti Kartika Sari; Mohammad Sulchan; Diana Nur Afifah
AcTion: Aceh Nutrition Journal Vol 9, No 2 (2024): June
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v9i2.1759

Abstract

Increased oxidative stress in metabolic syndrome conditions leads to increased malondialdehyde and decreased superoxide dismutase. Patin fish oil (Pangasius hypophthalmus) and turmeric extract (Curcuma longa Linn.) contain bioactive compounds that play a role in improving malondialdehyde and superoxide dismutase levels. The research obtained to measure the effectiveness of patin fish oil, turmeric extract, and their combination against MDA and SOD levels. The research applied an experimental design of randomized pre-post test control groups. Research location at PSPG Animal Laboratory, UGM Yogyakarta in August to October 2023. Wistar male white rats (thirty rats) were randomly divided into five groups, namely K- (Normals), K+ (HFFD), P1(HFFD+catfish oil dose of 0,08 ml/200grBB), P2(HFFD+turmeric extract dose of 5,04 mg/kgBB), and P3(HFFD+catfish oil dose of 0,08 ml/200grBB+turmeric extract dose of 5,04 mg/kgBB). Intervention for 28 days. Information analysis utilizing combined t-test and one-way ANOVA test taken after by post-hoc test. Outcome, catfish oil, turmeric extract, and their combination of them all had an significant effects on MDA levels (p=0,000) and SODs (p=0,000). The mean reduce in MDA levels and increment in SOD were more prominent in P3, which amounted to 5,29±0,28 nmol/ml and 22,62±7,03 units/ml. In conclusion, catfish oil and turmeric extract successfully decrease MDA and increment SOD. The combination of both have the potential to improve metabolic syndrome. 
Risk factors of under-fives stunting in low-income households Hilda Zakiyya Zamzamy; Suminah Suminah; Sumardiyono Sumardiyono
AcTion: Aceh Nutrition Journal Vol 9, No 2 (2024): June
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v9i2.1730

Abstract

Stunting prevalence in Indonesia is still high and far from the National medium term development plan 2020-2024 target. As many as 41% of stunted under-fives come from poor households in the stunting focus area of the Bantul Regency. This study assessed the risk factors for stunting in low-income households. This study was conducted in July 2023 in Bantul Regency using an unmatched case-control approach. Using a purposive sampling technique, 156 children under five (78 cases and 78 controls), aged 6-59 months, from low-income families registered in the village and receiving social assistance from the Ministry of Social Affairs, were chosen. Interviews were conducted to gather research data, and a validity- and reliability-tested questionnaire was used. Data were analyzed using descriptive statistics, chi-squared tests, and binary logistic regression. The findings demonstrated a substantial correlation (p<0,05) between low birth weight and antenatal care (ANC) visits and stunting; however, there was no correlation (p>0,05) between mothers’ education level, mother’s age, and children’s breastfeeding status. In conclusion, low birth weight and ANC visits are risk factors for stunting among underfives. Low birth weight is the primary cause of stunting in children under five in low-income families. 
Comparative analysis of food service satisfaction and nutritional adequacy between private hospitals and academic hospitals in patients with non-communicable diseases Kartika Pibriyanti; Indahtul Mufidah; Lulu’ Luthfiya; Amal Fadholah; Ella Firdaus Sulistiyani; Banun Ma&#039;rifah Fathsidni; Qotrunnadaa Fajr Rooiqoh; Nur Amala
AcTion: Aceh Nutrition Journal Vol 9, No 2 (2024): June
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v9i2.1711

Abstract

Nutritional services in hospitals aim to provide meals with high nutritional value, safety, appropriate quantity, quality, and satisfactory service. This study aimed to analyze and compare food service satisfaction and nutritional adequacy among patients with noncommunicable diseases (NCDs) in private and academic hospitals. The study was conducted at the UNS Hospital and YARSI Hospital from October to December. Employing a comparative cross-sectional study design, we included 50 patients with NCD, 25 general (private) hospitals, and 25 teaching hospitals. Satisfaction with food services was assessed using a validated food service satisfaction questionnaire, whereas nutritional adequacy was evaluated using the Comstock questionnaire. Nutrient intake data were processed using the NutriSurvey software. The Mann-Whitney U test was used for the statistical analysis. Our findings revealed significant differences in all food service satisfaction indicators (p<0,005), except for waitstaff friendliness (p=0,077). There were also significant differences in energy, fiber, macronutrient, and micronutrient adequacy levels, except for vitamin C intake, between patients in private and academic hospitals (p<0,005). In conclusion, the level of food services and nutritional adequacy differed significantly between private public and academic hospitals. 
Factors influencing exclusive breastfeeding practice in Sleman, Yogyakarta Alfun Dhiya An; Alfaina Wahyuni; Fitnaningsih Endang Cahyawati; Nurul Izzah Azzahari; Shobiqo Ramdani Putri; Maharani Dyahayu Prameswari; Shoofwah Salsabila Rosas
AcTion: Aceh Nutrition Journal Vol 9, No 2 (2024): June
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v9i2.1629

Abstract

The determinant of children’s nutritional problems in Indonesia is exclusive breastfeeding practice. Sleman Regency has a prevalence of stunting that is higher than the target to achieve in 2024, and the number of exclusive breastfeeding coverage is still low. This study aimed to analyze the factors influencing the success of exclusive breastfeeding in Sleman Yogyakarta. Method, analytical cross-sectional research was conducted under the area of Gamping I Community Health Center, Sleman Regency, in June 2023. The participants were selected using a purposive sampling technique. Chi-square analysis was performed to determine the association and odds ratios between the two variables. Results, from the 100 participants who met the inclusion criteria, this study found that three factors that influenced exclusive breastfeeding practice were the history of Initiation of Early Breastfeeding (IEB) (p = 0,001), mothers’ knowledge level (p = 0,000), and mothers’ lactation management skills (p = 0,000). Mothers who previously had IEB, good knowledge, and good lactation management were more likely to exclusively breastfeed, respectively. Conclusions, IEB improves mothers’ confidence and fosters positive perceptions of breastfeeding. Having good knowledge and good lactating management enhances mothers’ ability to handle breastfeeding challenges and prevent breastfeeding dropout before the baby reaches six months of age. 
Literature Review. The acceptability of Moringa Leaf (Moringa Oleifera) enriched foods in Indonesia Anisa Nur Rohman; Setyaningrum Rahmawaty
AcTion: Aceh Nutrition Journal Vol 9, No 2 (2024): June
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v9i2.1588

Abstract

Moringa leaves (Moringa oleifera) have many health benefits and have been used by the wider community to support health. The purpose of this review is to provide an overview of the acceptability of food products substituted with moringa leaves, based on studies conducted in Indonesia. Indosesia’s reference database, Garuda (Garba Rujukan Digital), was used for the eligible studies. The search terms used to obtain relevant studies were "Moringa leaf," "organoleptic," and "acceptability" published between 2016 and 2021. The inclusion criteria were full-text articles written in Indonesian or English and published in Sinta 1-4 indexed journals. This study used a completely randomized design and sensory testing in humans. Results: Nine studies qualified for this review, with a variation substitution of moringa leaf in instant noodles, jelly candy, cookies, biscuits, and pancakes. The addition of moringa leaves to the products was carried out in the form of powder, protein concentrate, flour, and puree–1,5-5% to improve the content of certain nutrients, such as protein, beta-carotene, iron, calcium, vitamin C, or overall nutrients. Untrained panelists of 15-33 were used to select consumer preferences for the products, followed by nutrient analysis to determine the increase in the content of certain nutrients by adding moringa leaves. In conclusion, the more moringa leaves were added to the food products, the lower the panelists' preference for aroma, color, texture, and taste. 
Women osteoporosis prevention by protein, fat, vitamin D, phosphorus intake and chicken feet cookies consumption as source of calcium Rahma Ayu Ramadhania; Adi Magna Patriadi Nuhriawangsa; Lilik Wijayanti
AcTion: Aceh Nutrition Journal Vol 9, No 2 (2024): June
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v9i2.1699

Abstract

Osteoporosis as a major health problem has four times risk in women than men. Protein, fat, vitamin D, and phosphorus are the main nutrients in bone development. Through this study, it can be known protein, fat, vitamin D, and phosphorus changes from the consumption of cookies chicken feet flour (Gallus domesticus), containing 130 mg calcium, equivalent to 15% of  RDA to prevent osteoporosis due to low calcium intake with a quasi-experimental pre-test and post-test approach with control in women early adulthood for 14 days in Health Office of Tasikmalaya District in June 2022, with 102 people as sample based on Slovin's calculation with 10% of margin error through the multistage sampling method, which consists of cluster random sampling and simple random sampling. Observation of protein, fat, vitamin D, and phosphorus using the semi food frequency questionnaire. Data analysis used Post Hoc LSD. Based on data analysis, it is known that the difference in protein, vitamin D, and phosphorus intake significantly different with p> 0,05 of the three groups each other. While the difference in fat intake significantly different from the positive and negative control groups with p> 0,05. Consumption of cookies can increase protein, fat, vitamin D, and phosphorus intake. 
Study of physical and chemical characteristics of cow’s milk evaporated by climbing film evaporator method Budi Hariono; Findi Citra Kusumasari; Angga Herviona Ikhwanudin; Mokhamad Fatoni Kurnianto
AcTion: Aceh Nutrition Journal Vol 9, No 2 (2024): June
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v9i2.1382

Abstract

Cow milk is a livestock commodity that is in demand among the public as a complement to nutritional needs. Milk has various macro and micro components that support daily nutritional needs. One method to increase the nutrients contained in milk is through evaporation. The purpose of this study was to analyze the physical and chemical characteristics of milk that underwent evaporation using a climbing film evaporator. This study used an experimental method with a descriptive approach, which described the physical and chemical characteristics of cow milk before (control) and after evaporation.  The physical and chemical properties were analyzed using a paired sample t-test at the 5% level (0,05) to determine the difference in milk quality before and after the evaporation process. The temperature of the steam passing through the evaporator ranged from 132 to 1760C with an evaporation process of 25 min.  The results showed that there were significant differences (p<0,05) in freezing point, moisture content, fat, protein, lactose, minerals, and solid non-fat between fresh and evaporated milk. Density and pH showed no significant differences. Evaporation of cow's milk can enhance its nutritional content (protein, fat, lactose, and minerals). 
Nutritional knowledge, diet quality and nutritional status of school-going adolescents in rural and urban areas in West Aceh Ranita Suri Dewi; Cesilia Meti Dwiriani; Ali Khomsan
AcTion: Aceh Nutrition Journal Vol 9, No 2 (2024): June
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v9i2.1723

Abstract

The primary nutritional problem of adolescents is the triple burden of malnutrition. Factors that trigger nutritional problems in adolescents include poor eating habits, low nutritional and socioeconomic knowledge, and sedentary activities. This study aimed to analyze differences in nutrition knowledge, diet quality, and their relationship with nutritional status among rural and urban school adolescents in West Aceh. This study used a cross-sectional design, involving 312 adolescent schools in West Aceh in 2023. Data on nutritional knowledge were collected using a questionnaire filled out by the subjects themselves, intake data using 2x24-hour food recall, and anthropometric measurements such as BAZ and Percent Body Fat (PBF) using BIA scales and microtoice. Data were analyzed using Mann-Whitney and Spearman rank tests. There were significant differences in family characteristics, nutritional knowledge, and diet quality between the rural and urban school adolescents (p<0,05). There was a significant positive relationship between nutritional knowledge and diet quality and BAZ and PBF (p<0,05) only among rural school adolescents. In conclusion, family characteristics, nutritional knowledge, and diet quality differed significantly among the adolescents by region. In rural areas, nutritional knowledge and diet quality were significantly associated with BAZ and PBF. School adolescents' knowledge and diet quality remain low; therefore, nutrition education related to balanced nutrition guidelines is required. 
Inulin characterization from tuber of Musa balbisiana Colla as an alternative source of prebiotics In-In Hanidah; Siti Nurhasanah; Sumanti Debby Moody; Yuli Andriani; Karina Patricia
AcTion: Aceh Nutrition Journal Vol 9, No 2 (2024): June
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v9i2.1577

Abstract

Inulin is a polysaccharide composed of 2-60 fructose monomers linked by β-(2,1) glycosidic bonds, with a glucose end group. The tuber of Musa balbisiana Colla (batu banana) is a part of the M. balbisiana Colla plant that contains dietary fiber 6,20%. The polysaccharide content allowed the batu banana tubers  to contain inulin. The aim of this study was to determine the characteristics of inulin in batu banana tubers. The research method used was the experimental method, which was analyzed descriptively with two replicates at the Universitas Padjadjaran Laboratory of Jatinangor – Sumedang from May until October 2023. The parameters were inulin content, degree of polymerization (DP), reducing sugar content, moisture content, pH, solubility, water activity (aw), color L*, a*, and  b*, viscosity, and sensory analysis using a descriptive method. The results showed that B. tuber inulin had an inulin content of 3,58%, DP of 2,8, reducing sugar content of 2,03%,  moisture content of 8,47%, pH of 6,31, solubility of 21,70% (90°C), aw of 0,432, L* of 66,76, a* of 8,28, b* of 15,90, and viscosity of 2068 mPas (90°C). In conclusion, sensory analysis showed that batu banana tuber inulin has a darker color, bitter taste, stronger flavor, and softer texture than the commercial inulin. 

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