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Media Gizi Kesmas
Published by Universitas Airlangga
ISSN : 23017392     EISSN : 27458598     DOI : -
Core Subject : Health, Social,
Environmental Science Health Professions Nursing Public Health Social Sciences
Media Gizi Kesmas (MGK) is a scientific journal under the auspices of Universitas Airlangga that uses a peer review system and is published by the Faculty of Public Health, Universitas Airlangga. It is published twice a year, in June and December. Articles published in MGK include original research articles, literature reviews, and case studies. The scope of MGK includes Nutrition (Public Health Nutrition, Community Nutrition, Clinical Nutrition, Dietetics, Food and Nutrition, Food Service Management), Public Health (Health Policy and Administration, Occupational Health and Safety, Environmental Health, Biostatistics, Epidemiology, Health Promotion and Behavioral Science, Reproductive Health), and current issues in nutrition and public health.
Arjuna Subject : Kedokteran - Kesehatan Masyarakat, Kesehatan Lingkungan dan Pekerjaan
Articles 493 Documents
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Pemberdayaan Kader Lansia Melalui Program "KADER CERIA" di Posyandu Lansia Wilayah Kerja Puskesmas Mlati II Amirah Salwa; Nur Hidayat; Siti Budi Utami
Media Gizi Kesmas Vol 15 No 1 (2026): MEDIA GIZI KESMAS (JUNE 2026)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v15i1.2026.53-65

Abstract

Background: Diabetes mellitus is a non-communicable disease that often affects the elderly and requires long-term management, including dietary regulation. The cadres at Integrated Service Posts (Posyandu) play an important role in providing education to the elderly, but their capacity to deliver it is often limited. Objectives: This study aimed to improve cadres’ knowledge and skills in providing nutritional education to elderly individuals with diabetes mellitus through training and the use of flipchart media in the “KADER CERIA” empowerment program. Methods: This study used a Participatory Action Research design with a mixed method approach. This research was conducted at Posyandu Plaosan Village and Posyandu Bakalan Village, located in the working area of Mlati II Public Health Center, Sleman Regency, Special Region of Yogyakarta, in September–November 2025. Data collection involved measuring cadres’ knowledge before and after training, assessing their skills after training, and conducting in-depth interviews to explore their perceptions and experiences of the program. The training was delivered by the researcher, with support from health workers, and conducted in a single session. Quantitative data were analyzed univariately and bivariately, while qualitative data were analyzed through data reduction, presentation, and conclusion drawing. Results: Cadres’ knowledge increased significantly before and after training (p=0.000), with the mean knowledge score rising from 55.20 to 88.40. Cadres stated that flipcharts were easy to use, helped deliver education, and increased cadres’ confidence when interacting with the elderly. The cadres also hoped that similar training would be conducted on an ongoing basis and that the material would be expanded to include other degenerative diseases. Conclusion: The flipchart-based nutrition education training was effective in improving cadres’ knowledge, skills, and confidence, and in supporting their empowerment as health education agents in the community.
Knowledge and Its Association with Nutritional Status of Students Receiving the Makan Bergizi Gratis (MBG) Program in Surabaya and Sidoarjo Triska Susila Nindya; Trias Mahmudiono; Sasha Anggita Ramadhan; Azizah Ajeng Pratiwi; Mahmud Aditya Rifqi; Diah Indriani; Andriyanto Andriyanto; Elya Sugiyanti
Media Gizi Kesmas Vol 15 No 1 (2026): MEDIA GIZI KESMAS (JUNE 2026)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v15i1.2026.19-28

Abstract

Background: The triple burden of malnutrition remains a significant public health issue among school-aged children in Indonesia. In response, the Makan Bergizi Gratis (MBG) Program was introduced to improve adolescents’ nutritional intake. Objectives: This study aimed to assess the nutritional status and level of nutrition knowledge among junior high school students participating in the MBG Program in Surabaya and Sidoarjo, Indonesia. It also examined the relationship between nutritional knowledge and nutritional status. Methods: A cross-sectional study was conducted among 650 junior high school students participating in the Makan Bergizi Gratis (MBG) Program in Surabaya and Sidoarjo. Data on individual characteristics and nutritional knowledge were collected using a self-administered structured questionnaire. Nutritional status was determined using body mass index-for-age based on World Health Organization (WHO) growth reference standards, while nutritional knowledge was categorized using percentile cut-off points. The relationship between nutritional knowledge and nutritional status was analyzed using the Pearson Chi-square test. Results: Most students exhibited normal nutritional status (67.8%), although instances of undernutrition (7.1%) and overnutrition (25.1%) persisted. Regarding nutrition knowledge, nearly half were classified as moderate (47.4%), followed by low (35.4%) and high (17.2%) knowledge. Students demonstrated a solid grasp of balanced nutrition and the importance of breakfast, with over 90% correctly answering several key questions. Correct responses decreased for Isi Piringku portion guidelines (46.3%) and handwashing practices (59.4%). Nutrition knowledge was significantly associated with nutritional status (Pearson’s chi-square test, p=0.037). Conclusion: Most junior high school students receiving the MBG Program demonstrated normal nutritional status and moderate nutrition knowledge levels, although undernutrition and overnutrition persisted in some cases. A significant association was found between nutritional knowledge and nutritional status, highlighting the potential value of incorporating structured nutrition education into the MBG Program.
Intervensi Pengurangan Limbah Makanan dalam Program Makan Siang Sekolah: Tinjauan Sistematis dan Wawasan untuk Kebijakan Makan Siang Bergizi Gratis di Indonesia Fahrani Husnun Nabila; Audya Titah Amalsha; Septiani Septiani; Dini Ririn Andrias
Media Gizi Kesmas Vol 15 No 1 (2026): MEDIA GIZI KESMAS (JUNE 2026)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v15i1.2026.170-178

Abstract

Background: School meal programs generate substantial food waste. In addition to economic losses, food waste may reduce students’ nutritional intake, as uneaten food results in lower nutrient consumption. inappropriate portion sizes, limited meal times, and students’ food preferences. Objectives: This study aimed to assess whether the findings of food waste reduction interventions in school meal programs can inform the implementation of Indonesia’s Free Nutritious Meals policy. Methods: Authors electronically searched the PubMed and Scopus (2021–2025) databases for full-text articles on food waste reduction interventions in school meal programs using relevant keywords. Results: Five studies employing quasi-experimental and longitudinal methods, conducted in the United States, Spain, Sweden, Germany/Austria, and Singapore, met the specified criteria. Among the interventions, those involving regular plate waste monitoring and operational feedback were consistently associated with reductions in food waste, ranging from 6–44 g per serving and up to 17% overall. Behavioral education and awareness campaigns were able to reduce waste by approximately 30% in some cases, while choice architecture strategies, such as the Smarter Lunchrooms Movement, only brought about small but steady reductions of approximately 7%. Technological waste treatment showed substantial reductions in particular contexts, surpassing 40% in some schools, but mainly acted as a complementary strategy rather than a preventive strategy. In general, multi-component and data-driven approaches have achieved the best results. Conclusion: Portion control, food waste tracking, and student education are effective interventions for significantly reducing food waste in school feeding programs, this the main finding of this study. This study also provides the basis for considering that the Free Nutritious Meals policy in Indonesia may be strengthened by adopting similar strategies to promote efficiency and reduce food waste.
Peningkatan Densitas Energi Formula Enteral untuk Diabetes Melitus Menggunakan Jewawut (Setaria italica) dan Lele (Clarias gariepinus) Vania Alvabella Wijaya; Yohanes Kristianto
Media Gizi Kesmas Vol 15 No 1 (2026): MEDIA GIZI KESMAS (JUNE 2026)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v15i1.2026.85-97

Abstract

Background: The low energy density of enteral formulas for Diabetes Mellitus (DM) poses a challenge to nutrition services. With the increasing prevalence of diabetes, meeting the nutritional needs of patients through enteral feeding is important to prevent complications. An alternative solution can be found by utilizing local foods such as foxtail millet and catfish. Objectives: To increase the energy density of enteral formulas using foxtail millet and catfish. Methods: The enteral formula was developed by adjusting the composition of the ingredients to meet nutritional standards. The comparison of the use of foxtail millet flour and catfish flour was composed of levels, namely F1 (45:10), F2 (50:5), F3 (50:10), and F4 (55:5). The research activities included product formulation, flowability test, viscosity test, organoleptic test, Color Difference Ratio (CDR) test, best treatment level selection using Metode Perbandingan Eksponensial (MPE), and proximate and dietary fiber test. Data analysis was performed using univariate (descriptive test), normality (Shapiro-Wilk), and bivariate (Kruskal-Wallis) tests. Results: The energy density of the developed formulas ranged from 1.01 to 1.03 kcal/ml, with nutritional content proportions in accordance with the standards. All developed formulas could flow through the Nasogastric Tube (NGT) within 7–9 s with viscosity ranging from 14.30 to 16.35 mPa’s. The organoleptic test showed significant results for the aroma parameter (p=0.037). CDR testing showed that F3 had the darkest color, whereas F2 had the lightest color. Based on the best treatment level test, the selected formula was F4, as it was able to flow through the NGT in 8.18 s with a viscosity of 14.5 mPa's. F4 contained 756.80 kcal energy, 18.61 g protein, 10.81 g fat, 147.67 g carbohydrates, 7.86 g fiber, 20.90% moisture, and 6.71% ash per 100 g. Conclusion: The EN-JEWEL enteral formula, particularly F4 (55:5), has the potential to increase the energy density.
Ultra-Processed Food Consumption and The Risk of Obesity: A Systematic Literature Review Rova Maulina Dewi
Media Gizi Kesmas Vol 15 No 1 (2026): MEDIA GIZI KESMAS (JUNE 2026)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v15i1.2026.134-144

Abstract

Background: Obesity has become a major public health issue worldwide. One factor often associated with this increase is the change in eating habits, especially the growing intake of Ultra-Processed Foods (UPFs). These foods usually contain high levels of calories, added sugar, saturated fat, and sodium but only small amounts of fiber and essential micronutrients. Objectives: This study aimed to examine the relationship between ultra-processed food consumption and obesity risk through a systematic review of recent scientific evidence. Methods: This review followed the PRISMA Reporting Items for Systematic Reviews and Meta-Analyses guidelines. Relevant articles were searched in the Scopus database using keywords related to ultra-processed foods, the NOVA classification, obesity, overweight, and Body Mass Index (BMI). Studies published from 2021 to 2026 were screened according to predetermined inclusion and exclusion criteria. In total, 4,258 records were identified in the initial stage, and 37 studies were ultimately considered eligible for inclusion. The selected studies were qualitatively analyzed to identify common patterns in the relationship between UPF consumption and obesity-related outcomes. Results: Most of the reviewed studies showed that a higher consumption of ultra-processed foods was associated with a higher BMI, greater body weight, and increased adiposity. Similar findings have been reported across various population groups, including children, adolescents, and adults. Regular intake of UPFs is generally associated with a higher risk of being overweight or obese. This may be explained by the nutritional profile of these foods, which tends to be high in calories, sugar, fat, and sodium, thereby encouraging excess energy intake and metabolic imbalances. Conclusion: The evidence consistently suggests that a high consumption of ultra-processed foods is associated with an increased risk of obesity.
Scoping Review: Digital Technologies for Occupational Posture Risk Assessment Anggit Wirama Siwidati
Media Gizi Kesmas Vol 15 No 1 (2026): MEDIA GIZI KESMAS (JUNE 2026)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v15i1.2026.158-169

Abstract

Background: People often get hurt at work because they sit or stand in ways that are not good for their bodies. We usually use methods such as RULA and REBA to determine whether someone is sitting or standing in a way that could hurt them. These methods are not always accurate, and we cannot use them to check on people all the time. Therefore, we need to use computers and other digital tools to understand what is going on. This is important for ensuring that people are healthy and safe at work, which is one of the things the United Nations discusses in its Sustainable Development Goals, the one about being healthy. Objectives: We examined what other researchers have written about using technology to check if people are sitting or standing in ways that could hurt them. Methods: This study employed a scoping review design following the PRISMA-ScR guidelines by searching studies from the PubMed, Scopus, and SAGE databases published within the last five years to identify digital technologies used for occupational posture risk assessment related to musculoskeletal disorders. Results: We found that digital technology, such as sensors, computer vision, and machine learning, can be used to check whether people are sitting or standing in ways that could hurt them. This technology is very good at determining if someone is in a position, and it can do it quickly and without people having to do it by hand. This technology can be used in many types of jobs, such as working in a factory, on a farm, or in a hospital. Conclusion: Digital technologies such as inertial sensors, sensor fusion, computer vision, and deep learning demonstrate strong potential for improving occupational posture risk assessment through more objective, accurate, and real-time ergonomic monitoring, thereby supporting the prevention of work-related musculoskeletal disorders in various occupational sectors.
English English Rifdah Hanifah; Nabila Aulia Tsaqifah; Deannisa Fajriaty
Media Gizi Kesmas Vol 15 No 1 (2026): MEDIA GIZI KESMAS (JUNE 2026)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v15i1.2026.145-157

Abstract

Background: Through metabolic, immunological, and neurodevelopmental pathways, maternal microbiome is critical for fetal growth and perinatal health through metabolic, immunological, and neurodevelopmental pathways. Pregnancy-related nutritional therapies have emerged as potential strategies for improving maternal and newborn health by influencing the mother's microbiota. The goal of this review is to compile the available data on nutritional therapies that target the microbiota during pregnancy and their effects on postnatal outcomes. Objectives: To synthesize the current evidence on microbiome-targeted nutritional interventions during pregnancy and their effects on perinatal outcomes. Methods: A systematic literature search was conducted using PubMed to identify relevant studies published between 2020 and 2026. The search employed keywords related to pregnancy, maternal nutrition, the microbiome, and perinatal outcomes. Original studies investigating dietary or nutritional interventions during pregnancy and their effects on maternal microbiota and microbiome-related or perinatal outcomes were included in this review. Eligible studies underwent title and abstract screenings, followed by full-text assessments. Due to methodological variability across studies, the findings were synthesized using a narrative approach. Results: The results indicate that the composition and function of the maternal microbiota can be changed by interventions such as probiotics, prebiotics, specific dietary patterns (such as the Mediterranean diet), and balanced energy and protein supplements. These interventions may affect the colonization of the newborn microbiota, immunological development, metabolic programming, and infection risk through mechanisms involving microbial metabolites, including short-chain fatty acids and breast milk-mediated pathways. However, due to differences in study design, microbiome assessment methods, intervention categories, and outcome measurements, the evidence remains inconsistent. Conclusion: Nutritional interventions targeting the microbiome during pregnancy have the potential to improve perinatal outcomes. However, substantial methodological heterogeneity among studies and limited longitudinal evidence restrict their translation into standardized clinical recommendations. Further rigorously designed studies with standardized methodologies and long-term follow-ups are needed to clarify their efficacy, mechanisms, and clinical relevance.
Utilization of Matoa Leaf Extract (Pometia pinnata) in the Formulation of Red Bean Ice Cream as an Antioxidant-Rich Snack Annisa Mayang Soliha; Muhammad Said Ridho; Candra Saka Nusantari
Media Gizi Kesmas Vol 15 No 1 (2026): MEDIA GIZI KESMAS (JUNE 2026)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v15i1.2026.76-84

Abstract

Background: Red bean ice cream is a dairy-based product combined with red beans that is widely known and accepted among various age groups in Indonesia. Its protein and fiber content make this ice cream a potential functional food that may promote a healthy lifestyle and reduce the risk of malnutrition. However, low-temperature processing and storage can significantly reduce antioxidant activity, resulting in relatively low levels of antioxidants. Matoa leaves contain flavonoids and steroids with antimicrobial, antifungal, antioxidant, and anticancer activities. Objectives: This study aimed to assess the antioxidant activity, total phenolic content, and organoleptic acceptability of red bean ice cream supplemented with matoa leaf extract. Methods: This study employed an experimental approach using a Completely Randomized Design (CRD). Statistical analyses included one-way analysis of variance (ANOVA), antioxidant activity analysis using the DPPH method, and total phenolic content analysis using the Folin–Ciocalteu method. Organoleptic assessment was conducted using a hedonic test involving 30 semi-trained panelists. Furthermore, the estimated nutritional values were determined using the 2017 Indonesian Food Composition Table (TKPI). Results: The findings demonstrated a significant increase in the antioxidant activity and total phenolic content (p<0.05). Formula F1 was the most favored formulation, although the addition of matoa leaf extract did not significantly influence the organoleptic acceptability. Conclusion: The utilization of Matoa leaf extract has the potential to enhance the quality of functional foods without compromising their sensory properties.
Hubungan Status Gizi, Asupan Energi, dan Beban Kerja Terhadap Kelelahan Subjektif Pekerja Dapur Makan Gratis Alifia Nugraheni; Tesa Rafkhani
Media Gizi Kesmas Vol 15 No 1 (2026): MEDIA GIZI KESMAS (JUNE 2026)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v15i1.2026.98-106

Abstract

Background: The free meal kitchen is a unit responsible for implementing the free meal program, the success of which depends on workers’ roles. Free meal kitchen workers are required to engage in physical activity and high levels of concentration to ensure the effective implementation of the program. Continuous work activities can increase workload, and if not balanced with nutritional status and adequate energy intake, they may increase the risk of fatigue. According to the International Labour Organization, approximately 32% of workers globally have experienced work fatigue, with 18.3% and 27% reporting moderate and high fatigue, respectively (ILO, 2016). Objectives: This study aimed to determine the relationships between nutritional status, energy intake, and workload with subjective fatigue among workers in free meal kitchens. Methods: This research used a descriptive correlational design and a cross-sectional method. This research used a purposive sampling technique with 40 respondents. Nutritional status was assessed using Body Mass Index (BMI), energy intake using 3×24-hour dietary recall, workload using the NASA-TLX (National Aeronautics and Space Administration Task Load Index) questionnaire, and subjective fatigue using the KAUPK2 (Kuesioner Alat Ukur Perasaan Kelelahan Kerja) questionnaire. The data were analyzed using the Spearman-rank test. Results: This research showed that Energy intake (p=0.392) did not correlate with subjective fatigue. Nutritional status (p=0.027) and workload (p=0.009) were significantly correlated with subjective fatigue among workers in the free-meal kitchens. Conclusion: This study shows that subjective fatigue is more related to nutritional status and workload than energy intake. The author recommends that free meal kitchens evaluate their workload and monitor nutritional status and food intake to reduce the risk of higher work fatigue.
Efektivitas Media Edukasi Gizi terhadap Pengetahuan dan Kepatuhan Diet pada Lansia dengan Hipertensi: Studi Literatur. Eka Devi Aryanti; Eka Andriani; Dwikani Oklita Anggiruling
Media Gizi Kesmas Vol 15 No 1 (2026): MEDIA GIZI KESMAS (JUNE 2026)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v15i1.2026.187-199

Abstract

Background: Hypertension remains a major health concern among the elderly in Indonesia, with prevalence reaching 57.8%–64.0% according to the 2023 Indonesia Health Survey. Nutrition education media have been widely applied to improve Knowledge, Attitude, and/or Practice (KAP) among hypertensive elderly, yet comprehensive synthesis across different media types remains limited. Objectives: This study aims to examine the role of nutrition education media on KAP among hypertensive elderly. Methods: This literature review was guided by the PRISMA framework. Data were obtained from Google Scholar, Garuda, and PubMed. Ten studies published between 2021 and 2026 met the inclusion criteria. Methodological quality was assessed using the JBI Critical Appraisal Checklist for Quasi-Experimental Studies. Results: Nine of the ten studies reported significant improvements in knowledge following nutrition education, consistent across print, audiovisual, digital, and demonstration-based media. Attitude and practice were measured in only two studies each, and appeared more responsive to interactive media such as audiovisual and demonstration tools. The mean quality appraisal score was 78%, with the main limitation being the absence of an independent control group in nine of the ten studies. Conclusion: Nutrition education media play a varying role across KAP domains among hypertensive elderly, with knowledge being the most consistently improved domain, while attitude and practice require more interactive approaches.

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