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Agus Hendra Al Rahmad, SKM, MPH
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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 507 Documents
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Development of multigrain snack bar with tempeh flour and spirulina for adolescent nutrition Khoiriyah, Nur; Pratiwi, Liliek; Zakaria, Muhammad; Deling, Lahana
AcTion: Aceh Nutrition Journal Vol 11, No 1 (2026): March
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.v11i1.2734

Abstract

The prevalence of adolescent malnutrition in Indonesia is still high, namely stunting (23,7-24,1%), overweight/obesity (12,1-16,2%), and anemia (16,2%). One contributing factor is the consumption of unhealthy foods. This study aimed to develop a multigrain snack bar by adding tempeh flour and Spirulina, which provide protein, iron, and fiber, to prevent malnutrition. This study was conducted from March to May 2025 using a completely randomized design with tempeh flour and spirulina powder proportions of 95:5 (F1), 90:10 (F2), and 85:15 (F3). The product formulation was performed at the Nutrition Laboratory of Universitas Muhammadiyah Cirebon, Cirebon. The analysis included organoleptic (30 panelists), nutritional content, formula selection, and nutritional contribution analyses. Data were analyzed using ANOVA with Duncan’s test. There were significant differences in color, aroma, taste, overall, ash, fat, protein, carbohydrate, and iron content among the formulations (p<0.05). F1 was the optimal formulation, with 17,63% protein, 3,24 mg/100 g iron, and 3,86% fiber. One serving (20 g) contributed 4-5% of the energy requirement for adolescents (13-18 years). In conclusion, F1 was the most preferred and provided essential nutrients to meet the needs of adolescents. This study is novel in that it develops a product from tempeh and Spirulina as a potential innovative solution to address nutritional problems in adolescents.
Potential of Physalis angulata fruit extract in improving nutritional status in protein-energy malnutrition: An experimental animal study Lina, Lina; Veri, Nora
AcTion: Aceh Nutrition Journal Vol 11, No 1 (2026): March
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.v11i1.2653

Abstract

Malnutrition remains a major concern in Indonesia, with Aceh Province ranking among the top five provinces for stunting prevalence in 2022 (31.2%). Physalis angulata, known for its antioxidant and nutritional content, has not been extensively studied for its role in improving protein-energy malnutrition (PEM). This study aimed to assess the nutritional effects of a Physalis angulata fruit extract on PEM. A quantitative research method with a true experimental post-test only control group design was used on 25 Wistar strain aged 5-6 weeks with a weight of 100-150 g. PEM was induced through a low-protein diet for 56 days, followed by intervention with Physalis angulata extract at 250, 500, and 1000 mg/kgBW for 30 days. The study was performed at the Physiology Laboratory, Faculty of Medicine, Brawijaya University, from May 25 to October 1, 2024. The results showed no significant effect on body length (p = 0.087) but a significant increase in body weight (p = 0.000). In conclusion, the extract can improve weight gain in PEM, although it does not promote linear growth. Further research with varied doses, longer interventions, and time-series measurements is recommended
Effect of mocaf-soybean flour ratio on nutritional composition and antioxidant activity of gluten free snack bars Prayitno, Sutrisno Adi; Utami, Dwi Retnaningtyas; Wahyu Pramesti, Reza Astika; Rahmawati, Hesti
AcTion: Aceh Nutrition Journal Vol 11, No 1 (2026): March
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.v11i1.3174

Abstract

Innovations in gluten-free snacks based on local ingredients, such as fermented mokaf and soy flour, have the potential to produce healthier functional foods and support dietary diversity. This study aimed to assess the effects of varying mokaf-soy flour ratios on the nutritional profile and antioxidant capacity of snacks. Methods: This study used a completely randomized design with six formulations (100:0 to 0:100) and three replicates. The study was conducted at the Food Chemistry and Analysis Laboratory and Agricultural Product Processing Technology Laboratory, Muhammadiyah University Gresik, from November 2025 to January 2026. The parameters analyzed included moisture, ash, protein, fat, carbohydrate, calcium, iron, total phenolic contents, and antioxidant activity using the DPPH method. Data were analyzed using ANOVA and Tukey's post hoc test. The results showed that an increase in the proportion of soybean flour reduced the moisture (4.45% to 2.92%) and carbohydrate (78.45% to 69.80%) (p<0.05) contents. The protein content increased from 5.36% to 23.59%, calcium from 227 to 350 mg/100 g, and iron from 34.8 to 44.8 mg/100 g. The total phenolic content increased and the IC₅₀ value decreased, indicating stronger antioxidant activity. In conclusion, soy flour substitution improved the nutritional quality and antioxidant potential of the snacks. A mixed formulation is recommended to balance functional value and consumer acceptance, accompanied by further evaluation of its stability and sensory quality.
Socioeconomic, demographic, and lifestyle factors associated with adolescent obesity in Indonesia: Analysis of Indonesia Health Survey 2023 data Widyastuti, Paula Agung; Noer, Etika Ratna; Nuryanto, Nuryanto; Margawati, Ani; Pramono, Adriyan
AcTion: Aceh Nutrition Journal Vol 11, No 1 (2026): March
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.v11i1.2553

Abstract

Adolescent obesity is an increasing public health problem in Indonesia, influenced by economic disparities, demographic factors, and lifestyle changes. This study aimed to analyze the socioeconomic, demographic, and lifestyle factors associated with adolescent obesity using data from the 2023 Indonesia Health Survey (IHS). This cross-sectional study involved 46,432 adolescents aged 10–19 years, classified as obese based on BMI-for-age z-scores using total sampling. The variables examined included age, sex, education, wealth index, place of residence, consumption of sweet, salty, and fatty foods, soft drinks, energy drinks, instant noodles, physical activity, and smoking. Data were analyzed univariately and bivariately using chi-square tests and multivariately using logistic regression. The results showed that wealth index and instant noodle consumption were significantly associated with obesity (p < 0.05). Consumption of fatty, fried, and cholesterol-rich foods (p = 0.032; OR = 0.956) and energy drinks (p = 0.034; OR = 1.104) were identified as significant risk factors. In conclusion, high-fat dietary patterns and energy drink consumption increase the risk of obesity. The widespread availability of unhealthy foods in both urban and rural areas poses challenges to obesity prevention. Therefore, interventions that promote healthy eating behaviors among adolescents, such as school-based nutrition education, social media campaigns, and community-based initiatives are essential.
The role of iodine in cognitive development through thyroid hormones: Impacts during pregnancy, childhood, and adolescence Harmanto Putri, Dila Lintang Lintang Harmanto; Suyatno, Suyatno; Syauqy, Ahmad; Wijayanti, Lilis; Sari, Dwi Yuniar Intan; Poespitasari, Ariny; Afrilia, Ayu
AcTion: Aceh Nutrition Journal Vol 11, No 1 (2026): March
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.v11i1.3074

Abstract

Iodine deficiency has been reported to re-emerge in developed countries, such as the United States and Taiwan, with significant cognitive consequences, despite inconsistencies in the existing body of evidence. Meanwhile, Indonesia lacks up-to-date data on population iodine status. This literature review aimed to examine the role of iodine in cognitive development and the impact of iodine deficiency at different life stages. The review employed a literature-based approach by searching English-language articles published between 2016 and 2025 using the Scopus, Google Scholar, PubMed, and ScienceDirect databases and the PRISMA analytical framework. The included studies were original research and review articles involving pregnant women, children, and adolescents. The findings indicate that iodine deficiency is associated with impaired cognitive function, particularly when exposure occurs during pregnancy. Adequate iodine intake through food fortification programs, supplementation, and consumption of iodine-rich foods supports optimal cognitive development. Therefore, continuous monitoring and strengthening of iodine fortification interventions are required to support human capital development. In addition, enhanced iodine supplementation programs for pregnant women, improved education on iodized salt consumption, and ongoing monitoring and evaluation of fortification programs are needed to update and strengthen iodine status data in Indonesia.
Effect of fish protein hydrolysate-enriched mocaf biscuits on fecal short-chain fatty acid levels in obese adults Nurmalasari, Putri Indah; Noer, Etika Ratna; Al-Baarri, Ahmad Ni'matullah
AcTion: Aceh Nutrition Journal Vol 11, No 1 (2026): March
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.v11i1.2951

Abstract

Obesity is linked to dietary patterns that influence gut microbiota balance and short-chain fatty acid (SCFA) production, which regulate energy metabolism and appetite. However, evidence regarding the effects of fish protein hydrolysates (FPH) on SCFA levels in humans remains limited. This study evaluated the effects of FPH-based mocaf biscuits on fecal SCFA levels in obese adult participants. A two-stage design was applied: (1) formulation and evaluation of four biscuit variants (F0–F3) and (2) a randomized controlled post-only trial involving 30 obese participants aged 20–50 years from Semarang, Indonesia. Participants consumed 60 g of biscuits daily for four weeks, along with a 1500 kcal/day diet. Anthropometric, dietary, and fecal SCFA data were collected, and statistical analyses were performed using Shapiro–Wilk, Mann–Whitney, and paired t-tests (α = 0.05). The F2 biscuits had the highest protein content (4.66%) and sensory acceptance (p<0.05). Baseline SCFA levels were comparable between the groups, and post-intervention differences were not significant (p=0.071), although the treatment group showed a slight decrease in visceral fat (p=0.089) and waist circumference (p=0.094). In conclusion, FPH-enriched mocaf biscuits improved protein quality and acceptability but did not significantly alter fecal SCFA levels in obese adults.
Residence types and anemia determinants among female students at Universitas Negeri Semarang Hurlian, Wulan Apriyani; Nasir, Syifa Qolbiyah
AcTion: Aceh Nutrition Journal Vol 11, No 1 (2026): March
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.v11i1.2517

Abstract

The 2023 Indonesia Health Survey (IHS) data showed that the prevalence of anemia among adolescents aged 15–24 years in Indonesia is 15.5%, with a prevalence of 18% among adolescent girls, which, according to the WHO, is still considered a nutritional problem (>10%). Female university students aged 15–24 years are among the age groups at risk of developing anemia. This study aimed to investigate the association between residence type and factors influencing the risk of anemia among 105 female Universitas Negeri Semarang students. The study used quantitative cross-sectional methods, and the sample was determined using purposive sampling. The chi-square test results (p<0.05) showed a significant relationship between residence (p=0.001), food consumption (Fe p=0.000; protein p=0.000; vitamin C p=0.024), meal frequency (animal protein p=0.000; vegetable protein p= 0.000; vegetables p= 0.000; fruits p= 0.003), menstrual patterns (p=0.002), and knowledge about anemia (p=0.010) with the incidence of anemia. However, no significant association existed between dietary status and anemia (p=0.105) in female students of Universitas Negeri Semarang. The multivariate logistic regression test showed that residence type was the most dominant factor (OR=12.63). In conclusion, anemia prevention should focus on dietary patterns, knowledge, and living conditions as the main factors in the future
Associations between menu quality, foodservice quality, patient satisfaction, and trust among hospital inpatients: A PLS-SEM study Yuni Mulyaningtyas, Sri Rahayu; Muslihah, Nurul; Rahmawati, Irma Sarita
AcTion: Aceh Nutrition Journal Vol 11, No 1 (2026): March
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.v11i1.3139

Abstract

Hospital nutrition services influence the quality of patient care; however, the mediating role of satisfaction in building patient trust remains underexplored. This cross-sectional study examined the associations between menu quality, foodservice quality, patient satisfaction, and patient trust among 385 Class III inpatients at Kanjuruhan Regional General Hospital, Indonesia (February–May 2025), recruited through consecutive sampling. Data were collected via structured interviews using a validated 32-item questionnaire (Cronbach's α=0.960). Partial Least Squares Structural Equation Modeling (PLS-SEM) was used to examine the direct and indirect associations. Menu quality significantly influenced patient satisfaction (β=0.446, p<0.001) and trust (β=0.280, p<0.001). Foodservice quality significantly affected satisfaction (β=0.263, p<0.001) and trust (β=0.194, p=0.001) in the present study. Patient satisfaction strongly predicted trust (β=0.445, p<0.001) and partially mediated the effects of menu quality (indirect effect=0.198, p<0.001) and foodservice quality (indirect effect=0.117, p<0.001). The model explained 40.7% of the variance in satisfaction and 62.0% in trust. In conclusion, menu quality and foodservice quality were significantly associated with patient trust through both direct and satisfaction-mediated pathways. Enhancing these dimensions is a strategic priority for improving institutional trust in hospital nutrition services.
Accelerated shelf life estimation of pumpkin bar using arrhenius-based aslt with aluminum foil packaging roziana, roziana; Restusari, Lily; Alza, Yessi; Gusnedi, Gusnedi
AcTion: Aceh Nutrition Journal Vol 11, No 1 (2026): March
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.v11i1.2994

Abstract

Pumpkin bars are practical functional food products; however, their distribution is often hampered by a lack of data on quality degradation kinetics in the tripos environment. This study aimed to estimate the shelf life of pumpkin bars using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius approach and to evaluate the effectiveness of aluminum foil packaging in maintaining product quality. This study used an experimental design conducted at the Food Laboratory of the Riau Ministry of Health Polytechnic and SIG Laboratory from January to October 2025. Samples were stored at 35, 40, and 45°C, and a control temperature of 18°C for 30 days, with observations every 7 days. The parameters observed included moisture content, water activity (Aw), and the presence of mold and yeast. Data analysis used the Arrhenius kinetic model to calculate the reaction rate constant and estimate the shelf life. The results showed that the product was stable in terms of mold and yeast <10 colonies/g. Increased moisture content (8.5–14%) and Aw (0.52–0.67) were the main limiting factors for the growth of these Based on Arrhenius calculations, the shelf life of the product was estimated to be 23–35 days at 35–45°C. Moisture content and sensory degradation were the main determinants of the shelf life of pumpkin bars in aluminum foil packaging.
Potential of lindur flour (Bruguiera gymnorrhiza) for gluten-free cookies (Kulinur) as an alternative snack for children with autism spectrum disorder Puteri, Hidayatusy Syukrina; Nurhartanto, Adhi; Dewi, Yunita Dinda
AcTion: Aceh Nutrition Journal Vol 11, No 1 (2026): March
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.v11i1.2871

Abstract

Autism Spectrum Disorder (ASD) affects about 2.4 million individuals in Indonesia, with 500 new cases annually. Children with ASD often experience gluten and casein intolerance, leading to a restricted diet and inadequate protein and carbohydrate intakes. Lindur flour (Bruguiera gymnorrhiza), containing 2.57–2.68% protein and 80–82% carbohydrates, may serve as a local gluten-free substitute for wheat flour. This quasi-experimental study used a Completely Randomized Design (CRD) with five formulations (F0–F4) combining lindur and modified cassava (mocaf) flours. Proximate composition, gluten content (ELISA), and sensory attributes were analyzed in duplicate and evaluated using one-way ANOVA (p<0.05) and the Kruskal–Wallis test. Increasing the substitution of lindur significantly affected the moisture, ash, protein, fat, crude fiber, and carbohydrate contents. The 100% lindur formulation (F4) exhibited the highest protein (11.54%) and fiber (7.82%) contents, whereas all products were gluten-free (<3 ppm). Sensory evaluation indicated that formulations with 25–50% lindur flour (F1–F2) achieved the highest acceptability in terms of taste, texture, and overall preferences. This study is the first to utilize lindur flour in gluten-free cookie development for children with ASD, demonstrating its potential as a nutritious, locally sourced ingredient for functional food innovation in gluten-free diets

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