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Yanuarti Petrika
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Pontianak Nutrition Journal (PNJ)
Published by Poltekkes Kemenkes Pontianak
ISSN : 26221691     EISSN : 26221705     DOI : https://doi.org/10.30602/pnj.v4i2
Core Subject : Health, Education,
Education Health Professions Languange, Linguistic, Communication & Media Public Health
Pontianak Nutrition Journal (PNJ) is a national scientific journal that contains research articles in the field of nutrition and health related to aspects of clinical nutrition and dietetics, community nutrition, Maternal and Child Nutrition, Food Service Management, Food Science and Technology, sports nutrition, molecular nutrition, nutritional biochemistry, and functional food.
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 167 Documents
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Efektivitas Video Motion Graphic terhadap Pengetahuan Enhancer dan Inhibitor Zat Besi dalam Pencegahan Anemia Pada Remaja Putri Dinar Putri Rahmawati; Aysha Ayunda Akbar; Khairunnisa Nadya Risti
Pontianak Nutrition Journal (PNJ) Vol 9, No 2 (2026): SEPTEMBER 2026
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v9i2.2428

Abstract

Anemia in adolescent girls remains a major nutritional problem and is influenced not only by inadequate iron intake but also by limited knowledge regarding foods that enhance (enhancer) and inhibit (inhibitor) iron absorption. This study aimed to determine the effectiveness of motion graphic video-based nutrition education on adolescents’ knowledge of iron absorption enhancer and inhibitor foods.A quasi-experimental study with a pretest–posttest with control group design was conducted at MTs Negeri 1 Kota Cirebon in July 2026. Thirty-four female students were selected using purposive sampling and divided into an intervention group (n=17) and a control group (n=17). The intervention group received a 30 minute nutrition education session using a motion graphic video containing information about anemia, iron absorption enhancers, and iron absorption inhibitors, while the control group did not receive the educational intervention. Knowledge data were collected using a structured questionnaire and analyzed using the Mann–Whitney and Wilcoxon tests with a significance level of p
Uji Daya Terima dan Kandungan Gizi Makro Sereal Berbasis Tepung Sukun dan Tambahan Tempe sebagai PMT Ibu Hamil KEK Kartika Dewi Ariyanti
Pontianak Nutrition Journal (PNJ) Vol 9, No 2 (2026): SEPTEMBER 2026
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v9i2.2463

Abstract

Abstrak Kekurangan Energi Kronis (KEK) pada ibu hamil merupakan masalah gizi yang memerlukan intervensi melalui pemberian makanan tambahan (PMT) yang bergizi dan dapat diterima sasaran. Pemanfaatan pangan lokal berupa tepung sukun dan tempe berpotensi menghasilkan produk sereal sebagai alternatif PMT. Penelitian ini bertujuan menganalisis daya terima dan kandungan gizi makro sereal berbasis tepung sukun dengan penambahan tempe serta menentukan formulasi terpilih. Penelitian eksperimental menggunakan Rancangan Acak Lengkap dengan tiga formulasi, yaitu F1 (60% tepung sukun:40% tempe), F2 (50%:50%), dan F3 (40%:60%), dengan dua kali pengulangan. Uji daya terima melibatkan 25 panelis tidak terlatih yang merupakan ibu hamil menggunakan skala hedonik. Analisis organoleptik dilakukan menggunakan uji Kruskal-Wallis dan dilanjutkan Mann-Whitney apabila terdapat perbedaan. Kandungan protein, lemak, dan karbohidrat dianalisis secara laboratoris dan dibandingkan menggunakan One Way ANOVA serta uji Duncan. F2 merupakan formulasi dengan penerimaan terbaik. Nilai rata-rata warna F1, F2, dan F3 berturut-turut 3,48; 3,16; dan 3,36 (p=0,281). Aroma masing-masing 3,28; 3,80; dan 2,96 (p=0,001), rasa 2,80; 3,80; dan 2,44 (p
Correlation Between Diet Quality and Nutritional Status with Physical Fitness of Adolescent Indoor Handball Athletes at Handball Lembang Club Ahmad Hisbullah Amrinanto; Aisya Putri; Widi Siti Rodhiah; Ksatriadi Widya Dwinugraha; Putu Bunga Fitridewi
Pontianak Nutrition Journal (PNJ) Vol 9, No 2 (2026): SEPTEMBER 2026
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v9i2.2367

Abstract

Indoor handball is a high-intensity intermittent sport that places considerable physiological demands on adolescent athletes, making adequate diet quality and nutritional status critical for performance. This study aimed to analyze the correlation between diet quality and nutritional status with physical fitness among adolescent indoor handball athletes at Handball Lembang Club, West Bandung Regency, Indonesia. A cross-sectional observational design was employed with 32 athletes aged 16–18 years selected through total sampling. Diet quality was assessed using the Diet Quality Index-International (DQI-I) derived from a Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ), while nutritional status was determined by body mass index-for-age (BMI/A) using WHO AnthroPlus software. Physical fitness was measured using the Indonesian Physical Fitness Test (TKJI) for ages 16–19 years. Data were analyzed using Spearman rank correlation. Results showed that the majority of athletes (68.8%) had good diet quality with a mean DQI-I score of 62.2 ± 7.32, while 63% demonstrated good physical fitness. A significant positive correlation was found between diet quality and physical fitness (r = 0.478; p = 0.006), and a significant negative correlation between nutritional status and physical fitness (r = −0.404; p = 0.022). These findings indicate that better diet quality is associated with higher physical fitness, while higher BMI/A (overweight and obesity) is associated with lower physical fitness. Regular monitoring of diet quality and nutritional status, along with targeted nutrition education, is recommended to optimize athletic performance in adolescent handball players.
Food Consumption Patterns and Family Income as Determinants of Obesity among Elementary School Children Inna Mukhaira; Putri Andini; Taufik Hidayat
Pontianak Nutrition Journal (PNJ) Vol 9, No 2 (2026): SEPTEMBER 2026
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v9i2.2473

Abstract

Childhood obesity continues to represent a significant and escalating nutritional problem, one that is closely associated with dietary consumption patterns and household income. According to the World Health Organization (2024), approximately 390 million children and adolescents aged 5-19 years were classified as overweight in 2022, of whom 160 million were living with obesity, and this prevalence is projected to continue rising globally, including in Indonesia. This study was conducted to examine the relationship between food consumption patterns and family income with the incidence of obesity among grade 3, 4, and 5 students at MIN 1 Tangerang. A quantitative cross-sectional design was employed, involving a sample of 189 children selected through a stratified random sampling technique. The collected data were subjected to both univariate and bivariate analysis using the chi-square test. The findings indicated that the majority of respondents (89.4%) exhibited an adequate food consumption pattern, while the majority of families (63.5%) reported an income below the Tangerang Regency Minimum Wage of IDR 4,601,988. The chi-square analysis further revealed a statistically significant relationship between food consumption patterns and the incidence of obesity (p = 0.003), as well as between family income and the incidence of obesity (p = 0.009). These findings suggest that both food consumption patterns and family income constitute significant determinants of childhood obesity. Accordingly, schools and parents are encouraged to provide education on balanced nutrition and to promote consistent physical activity as preventive measures against the increasing prevalence of obesity among school-age children. Keywords: Food Consumption Patterns; Family Income; Obesity; Elementary School Children; Nutritional Status.
Formulasi Biskuit “LaktoTake” yang Disubstitusi dengan Tepung Daun Kedadai (Ficus variegata Blume) dan Tepung Ikan Tapah (Wallago leerii) untuk Meningkatkan Produksi ASI Ismi Trihardiani; Jonni Syah R Purba; Mulyanita Mulyanita; Deva Kurnia Savitri
Pontianak Nutrition Journal (PNJ) Vol 9, No 2 (2026): SEPTEMBER 2026
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v9i2.2455

Abstract

Background: LaktoTake is a biscuit developed using Kedadai leaf flour (Ficus variegata Blume) and Tapah fish flour (Wallago leerii) as a supplementary food for breastfeeding mothers. This study evaluated the sensory acceptance and proximate composition of LaktoTake biscuits produced with varying proportions of these two substitute ingredients. Methods: Formulations included P1 (20 g kedadai leaf flour : 30 g tapah fish flour), P2 (30 g : 20 g), and P3 (40 g : 10 g). Sensory evaluation was conducted at the Food Technology Laboratory, Department of Nutrition, Health Polytechnic of the Ministry of Health (Poltekkes Kemenkes) Pontianak, involving 25 semi-trained panelists. Acceptance was assessed based on color, aroma, taste, and texture, followed by Friedman analysis. Proximate analysis of formulation P2 was performed at BSPJI Pontianak using the SNI 01-2891-1992 method. Results: P1 achieved the highest color acceptance rate in the 'like' category (56%), while P2 demonstrated the highest overall sensory score (219). Friedman analysis indicated a significant effect of the formulation on color and taste, but not on aroma and texture, based on comparisons with critical values. P2 was selected for proximate analysis and showed a composition of 4.60% moisture, 3.18% ash, 33.2% carbohydrate, 44.0% total fat, 16.6% protein, and 1.40% crude fiber. Conclusion: P2 demonstrated the best overall sensory acceptance and high protein content; its sensory profile and proximate characteristics support the further development of LaktoTake biscuits. Further research is required to evaluate storage stability and shelf life.
Formulasi Bubur Bayi Instan Berbahan Dasar Tepung Ubi Jalar Ungu (Ipomoea batatas L.) dan Tepung Ikan Teri (Stolephorus commersonii): Karakteristik Fisikokimia dan Organoleptik Wiwik Sundari; Ayu Rafiony; Muhammad Jahri
Pontianak Nutrition Journal (PNJ) Vol 9, No 2 (2026): SEPTEMBER 2026
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v9i2.2420

Abstract

Latar Belakang: Bayi usia diatas 6 bulan kebutuhan gizinya lebih meningkat dibandingkan dengan kebutuhuan bayi usia 0-6 bulan. Kandungan gizi ASI tidak lagi mencukupi kebutuhan bayi diusia 6 bulan keatas sehingga perlu diberikan Makanan Pendamping Asi (MP-ASI) untuk memenuhi kebutuhan zat gizi yang meningkat. MP-ASI yang banyak dikenal masyarakat salah satunya adalah dalam bentuk bubur instan. Bubur bayi instan merupakan MP-ASI berbentuk bubuk yang praktis dengan cara diseduh dan memiliki komponen penyusun bubur bayi yang bersifat instan sehingga dalam penyajiannya tidak diperlukan proses pemasakan. Modifikasi dalam pembuatan MP-ASI mengacu pada BMC (bahan makanan campuran) yang inovasi dan suatu produk yang padat gizi seperti ubi jalar ungu dan ikan teri. MP ASI bahan makanan campuran ini memiliki harga yang relatif terjangkau dan bahan juga mudah didapatkan. Tujuan: Menganalisis daya terima dan kandungan gizi bubur bayi instan pada formulasi bahan makanan campuran berbahan dasar tepung ubi jalar ungu, kacang kedelai dan tepung ikan teri sebagai makanan pendamping asi (MP-ASI). Metode: Penelitian ini Penelitian ini menggunakan desain eksperimental atau percobaan yang bertujuan untuk mempelajari pengaruh formulasi pembuatan bubur instan berbasis tepung ubi jalar ungu dan flavor alami tepung ikan teri terhadap penilaian organoleptik dan kandungan zat gizi. Hasil: Secara keseluruhan, daya terima tertinggi terdapat pada formula 3 dengan skor 311. Komposisi yang lebih seimbang, yaitu penggunaan ubi jalar ungu dan ikan teri yang sama, membuat aroma langu berkurang dan rasa lebih enak. Kesimpulan: Tidak ada pengaruh variasi formulasi terhadap daya terima warna, aroma, tekstur, dan rasa dari bubur instan.
Potensi Tepung Biji Sambiki (Curcubita Moschata) Pangan Lokal Gorontalo sebagai Sumber Zat Gizi Makro dan Zink untuk Intervensi Gizi Ayu Bulan Febry Kurnia Dewi; R. Ayu Cahyaning Alam; Nuryani Nuryani Nuryani; Novian Swasono Hadi; Sofyawati D Talibo
Pontianak Nutrition Journal (PNJ) Vol 9, No 2 (2026): SEPTEMBER 2026
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v9i2.2357

Abstract

Pemanfaatan sambiki atau dikenal labu kuning (Cucurbita moschata) di Indonesia khususnya, hanya pada daging buahnya sedangkan bagian lain dari buah sambiki terbuang percuma dan menjadi limbah yang tidak terpakai. Biji sambiki merupakan bagian yang sering terbuang percuma dan dianggap sampah oleh masyarakat. Padahal, bijinya mengandung zat gizi yang sangat baik. Biji sambiki berfungsi sebagai metabolit utama bagi tubuh, bahan fungsionalnya berperan dalam pencegahan penyakit dan peningkatan kesehatan. Biji sambiki dapat diolah menjadi makanan pendamping suplemen besi pada wanita usia subur dan zink pada balita. Hasil dari penelitian biji ini bermanfaat untuk intervensi stunting pada balita. Tujuan penelitian ini adalah mengetahui kandungan zat gizi makro (karbohidrat, lemak, protein) dan zink tepung biji sambiki dengan kulit dan tanpa kulit. Metode penelitian ini adalah deskriptif kuantitatif dengan pendekatan eksperimen laboratorium. Tempat pelaksanaan penelitian akan dilakukan di laboratorium Teknologi Pangan Jurusan Gizi Politeknik Gorontalo dan laboratorium Universitas Tadulako Palu. Hasil penelitian menunjukkan kandungan lemak tepung biji sambiki tanpa kulit (46,82 ± 0,31%) terdeteksi jauh lebih tinggi dibandingkan dengan kulit (31,75 ± 0,23%), dengan nilai p sebesar 0,00 yang menunjukkan perbedaan tersebut signifikan secara statistik (p < 0,05). Kandungan protein tepung biji sambiki tanpa kulit juga lebih tinggi (34,32 ± 0,05%) dibandingkan dengan kulit (30,03 ± 0,60%), nilai p sebesar 0,01 menunjukkan perbedaan signifikan. Kandungan karbohidrat tepung biji sambiki dengan kulit (27,37 ± 0,27%) lebih tinggi dibandingkan tanpa kulit (10,67 ± 0,13%), dan perbedaan ini pun signifikan (p = 0,00). Selain itu terdapat perbedaan signifikan kandungan zink pada tepung biji sambiki dengan kulit (15,24 ± 0,06 mg/100 g) lebih tinggi dibandingkan tanpa kulit (11,58 ± 0,46 mg/100 g), dengan perbedaan signifikan (p = 0,00). Hasil ini mengindikasikan bahwa proses penghilangan kulit biji sambiki berpengaruh signifikan terhadap komposisi gizi makro, terutama meningkatkan kandungan lemak dan protein, namun menurunkan kandungan karbohidrat dan zink

Page 17 of 17 | Total Record : 167

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