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T. Muliadi
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INDONESIA
Journal of Nutrition Science
Published by Universitas Teuku Umar
ISSN : 27232867     EISSN : 27232875     DOI : 10.35308
Core Subject : Health, Science, Agriculture,
Agriculture, Biological Sciences & Forestry Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Veterinary
The aim of this journal publication is to disseminate the conceptual thoughts or ideas and research results that have been achieved in the area of nutrition science. JNS, particularly focuses on the main problems in the development of the nutrition science as follows: Human Nutrition; Community Nutrition; Food Nutrition; Food Science; Food Technology.
Arjuna Subject : Keperawatan - Nutrition and Dietetics
Articles 71 Documents
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The Effect of Education Through Powtoon-based Learning Media on Balanced Nutrition Knowledge in Adolescents Fikri Faidul Jihad; Darmawan Darmawan; Enda Silvia Putri; Maiza Duana; Hanif Muchdatul Ayunda; Muhibbul Subhi
Journal of Nutrition Science Vol 4, No 1 (2023): May, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i1.7339

Abstract

Several studies in Indonesia have utilized learning media to educate students. Nevertheless, no research looks at the effect of education through learning media on high school students about balanced nutrition using Powtoon, which is website-based. The research design used was a quasi-experimental one-group pretest-posttest design. The research was conducted at SMA Negeri 3 West Aceh Regency. Seventy-three respondents who met the inclusion criteria were selected. The results obtained a p-value of 0.000 (p < 0.05). Respondent's knowledge of balanced nutrition before being given education through Powtoon website-based learning media has a median value of 9 (5-12), and after the intervention, the median value rises to 13 (8 - 15). There is a significant difference in knowledge of balanced nutrition before and after the intervention. Therefore, learning with engaging media provides new experiences for students to understand the material presented. Powtoon learning media can be developed or compared with other learning media to find out which one is superior so that it can be widely used.
Relationship of Household Income, Age During Pregnancy and Low Birth Weight (LBW) Teuku Muliadi; Marniati Marniati; Cukri Rahma; Sufyan Anwar; Fikri Faidul Jihad; Laila Apriani Hasanah Harahap; Hanif Muchdatul Ayunda
Journal of Nutrition Science Vol 4, No 1 (2023): May, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i1.7401

Abstract

Low birth weight (LBW) is still a major problem in developing countries including Indonesia. The prevalence of LBW tends to decrease from 2013-2018, from 8.6% to 6.51%. Therefore, it is necessary to analyze the relationship between maternal age at pregnancy and household income with the incidence of low birth weight. The type of the study was analytic observational with quantitative method. The population in this study were all mothers who had children aged 6-24 months who resided in West Aceh District and met the inclusion and exclusion criteria by means of simple random sampling. The dependent variable of this study was LB W while the independent variables were maternal age during pregnancy and family income. The risk tendency for each variable was seen using the OR (odds ratio) value which used a Confidence Interval of 95%. The results showed that there was a significant relationship (p=0.049) between the two variables. The amount of household income influences the quality of the mother's health and nutrition intake during pregnancy impacts the weight and health of the child born.
Effect of Retort Processing on The Nutritional Content of Ready-to-eat Winged Bean Seeds (Psophocarpus tetragonolobus) Rizki Dwi Setiawan; Fransiska Rungkat Zakaria; Azis Boing Sitanggang; Hanif Muchdatul Ayunda
Journal of Nutrition Science Vol 4, No 1 (2023): May, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i1.7489

Abstract

Winged bean seeds are a source of vegetable protein and other important nutrients, and have the potential to be developed into ready-to-eat food to increase the level of consumption in society. The purpose of this study was to determine the effects of different levels of sterilization (F0) on the proximate composition of canned winged bean seeds. This study used a randomized block design (RBD) method with three levels of sterilization, F0 5, 7, and 9. The results showed that different levels of sterilization (F0 5, 7, and 9) had significant effects (P<0.05) on the moisture, carbohydrate, and protein content, but had no significant effect (P>0.05) on the ash and fat contents of sterilized winged bean seeds. The moisture and carbohydrate content increased as the F0 value increased. In contrast, protein levels of sterilized winged bean seeds decreased as the F0 value increased. Winged bean seeds sterilized with an F0 value of 9 had the highest levels of moisture and carbohydrates among the other two sterilization levels, but had the lowest protein content. The process of canning winged bean seeds using thermal sterilization is an alternative to maintaining the nutritional value of winged bean seeds. However, it still had a minimal effect on the nutritional content of winged bean seeds.
Analysis of Iron (Fe) Content and PH Content of Protected Well Water in Leubok Village, Aceh Barat District Jusriana Jusriana; Darmawan Darmawan; Maiza Duana; Sufyan Anwar
Journal of Nutrition Science Vol 4, No 1 (2023): May, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i1.7241

Abstract

The provision of clean water is still a major problem in Indonesia and one of the reasons is that the available raw water is still limited. Even though it is recognized that water sources are closely related to the nutritional status of children, including stunting. The research objective was to analyze the water quality in protected deep wells in Leubok Village, Aceh Barat District. The method used is descriptive with an observational approach and laboratory examination. Two water sources, namely water from a drilled well with a depth of 12 meters and water from a drilled well with a depth of 6 meters are the research samples. The results of the physical test showed that the water was colorless, odorless and tasteless in both water sources. In the water of the drilled well at a depth of 12 meters, it was found that the content of Fe was 0.16 Mg/L and the pH was 7.9 Mg/L, while the water in the well, which was 6 meters deep, was found to contain Fe 0.06 Mg/L and the pH of the water was 7.5 Mg/L. The conclusion that can be drawn is that the sources of clean water from both water sources in Leubok Village meet the standard of maximum concentration for clean water for hygiene and sanitation purposes, as well as the requirements for drinking water, especially the physical and chemical criteria (particularly pH and Fe). To be truly suitable for consumption, further studies are needed on microbiological parameters, inorganic chemical parameters, and other chemical parameters.
Sensory Properties of Dadih Jelly Candy with The Addition of Clitoria Ternatea Flower Extract Indri Juliyarsi; Sri Melia; Rizki Dwi Setiawan; Sugeng Pangestu
Journal of Nutrition Science Vol 4, No 1 (2023): May, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i1.7490

Abstract

An essential aspect of food product development is the sensory evaluation of product characteristics to test consumer acceptance. Characteristic properties, such as color, texture, flavor, and aroma, significantly affect the perception and acceptance of consumers. This study aimed to determine the effect of adding various concentrations of Clitoria ternatea flower (CTF) extract to dadih jelly candy on the physical properties of color and sensory properties, especially on quality characteristics and levels of consumer acceptance, using a hedonic test. This study used an experimental randomized block design divided into five treatments with the addition of CTF extract at concentrations of 0%, 0.5%, 1%, 1.5%, and 2%. The results showed that the CTF extract had a significant effect on the level of brightness (L*), the hedonic quality of color, and the hedonic color test, but had no significant effect on the value of a* (redness), b* (yellowness), and the hedonic quality and hedonic test of texture, flavor, and aroma of dadih jelly candy. The addition of 0.5% CTF extract was characteristic of dadih jelly candy that the panelists liked the most. It has a slightly soft texture, slightly sweet flavor, slightly dadih aroma, and high brightness.
Analysis of Oil Palm Farmer Households Food Security and Nutrition Based on the Share of Food Expenditures and Energy Consumption Siti Widiati; Tatang Sutisna; Aulia Ikhsan; Suherman Suherman
Journal of Nutrition Science Vol 4, No 1 (2023): May, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i1.7647

Abstract

Compared to farmers who cultivate food and horticultural commodities, oil palm farmers have different business characteristics and incomes. The income of the oil palm farming farmer will affect the food security of the farmer's household family. This study aims to determine the level of food security in the households of smallholder oil palm plantation farmers through a review of the share of food expenditure as well as energy adequacy and minimum energy consumption per capita. The research uses a quantitative descriptive method using structured interview data collection techniques and survey techniques. The respondents were oil palm farmer households who joined oil palm farmer groups in Cipuendeuy Village, Malingping District, Lebak Regency, Banten Province. Quantitative data analysis uses analysis of the Adequacy of Energy Rate (AKE) and Adequacy of Protein (AKP), to analyze the level of household food security. Analysis of the share of food expenditure showed the largest food expenditure of households of oil palm farmers was allocated for grains as much as 31.3%, while the smallest food expenditure was tubers at 1.59%. Based on the share of food expenditure, households of oil palm farmers are in a food secure condition, with 75% of households with a share of food expenditure <60%. The average household energy consumption of oil palm farmers is 1,707.39 kcal per capita/day with a household energy adequacy level of 83.79%. The average protein consumption per capita/day is 80.79 grams with a protein adequacy level of 80.63%. Analysis of the level of food security shows that 41.66% of households are at the level of food secure, 33% are at the level of food insecure, 8.33 are at the level of food vulnerability and 16.66% of households are food insecure.
The Relationship Between Protein Consumption and Hemoglobin Levels of Female Students of Universitas Teuku Umar Laila Apriani Hasanah Harahap; Siti Maisyaroh Fitri Siregar; Itza Mulyani; Suci Eka Putri; Adelina Irmayani Lubis; Meutia Faradhiba; Nasrianti Syam
Journal of Nutrition Science Vol 4, No 1 (2023): May, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i1.7499

Abstract

Anemia is a condition of the body where the hemoglobin (Hb) level in the blood is lower than the normal value, resulting in pallor, weakness, fatigue, dizziness, lack of appetite, decreased fitness, decreased work ability, decreased immunity and impaired wound healing. Protein plays a role in the storage and transportation and absorption of iron. Inadequate protein intake can lead to disturbances in iron metabolism which can affect hemoglobin formation, causing anemia. Adolescent girls are one of the groups that are prone to anemia because adolescent girls experience the menstrual cycle every month. In addition, the condition will be even worse if a woman is married and pregnant, because pregnancy requires more iron for the growth and development of the fetus, which has an impact on infant mortality, abnormal births, low birth weight, and maternal mortality. The purpose of this study was to determine the relationship between protein consumption and hemoglobin levels in adolescent girls. This study used a cross-sectional design and was descriptive analytic. The results of this study showed about 52.7% of respondents had insufficient protein consumption and 60% were anemic. There is a relationship between protein consumption patterns and hemaglobin levels with the value of chi-square statistical test results obtained p value <0.05, namely 0.001.
The Effect of Adding Purple Yam Flour on the Organoleptic Properties of Biscuits Devita Annisa; Ichsan Affan; Aripin Ahmad; Teuku Muliadi; Eva Fitriyaningsih; Amelia Puteri Nur Azizah; Syuja Rafiqi Arifin
Journal of Nutrition Science Vol 4, No 1 (2023): May, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i1.7182

Abstract

Biscuit is a type of dry food that is popular among the community. In the making of biscuits, additional ingredients are added to increase nutritional value, such as the addition of purple yam tuber. Purple yam contains high levels of carbohydrates and calories. Its carbohydrate content has a high amylose level of 26.98-31.02%. One of the food products that can be made into a healthy snack with high fiber and nutritional value is biscuits. The aim of this study is to determine the effect of adding purple yam flour to the acceptability of biscuits as a high fiber snack. This study is experimental using a Completely Randomized Design (CRD) Non-Factorial with 3 treatments and 3 replications. To influence acceptability, sensory tests were conducted on taste, aroma, texture, and color using 25 panelists. The results showed that the acceptability of biscuits with the addition of purple yam flour from the color aspect was most preferred by panelists in treatment A (150 g) compared to B (125 g) and C (100). The addition of purple yam flour has no significant effect on taste, aroma, and texture, while there is a significant effect on color.
Fatty Acid Profile of Snakehead (Channa striata) and Its By-Product by GC-MS Puteri, Nafisah Eka; Febriansyah, Muhammad Irfan
Journal of Nutrition Science Vol 4, No 2 (2023): November, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i2.8103

Abstract

The increasing demand for sustainable and high-quality food sources has led to a growing interest in exploring alternative protein options. Fish-derived products, known for their nutritional value, unique flavor profiles, and potential health benefits, have gained significant attention. Among these, snakehead (Channa striata) and its by-products have emerged as promising resources for various food applications, including fish powder production. Fish powder holds immense potential in the food industry as a versatile ingredient, capable of enhancing nutritional content while minimizing waste. This research focuses on investigating the fatty acid composition and volatile compounds present in snakehead fish powder and its by-products. The study employs a combination of analytical techniques, namely gas chromatography-mass spectrometry (GC-MS) and lipid extraction methods, to identify and quantify fatty acids and volatile compounds in the fish powder samples, providing a comprehensive chemical profile. The data reveals variations in the fatty acid composition among different components of the snakehead powder samples, influenced by the fish's feeding habits. The presence of essential fatty acids, including omega-3 and omega-6, highlights the potential health benefits of consuming snakehead powder. Moreover, the identification of odd chain saturated fatty acids (OCS-FAs) in the samples indicates their potential contribution to human health. Notably, snakehead powder contains docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which have reported preventive effects on human coronary artery disease. In conclusion, snakehead powder is a valuable source of protein and essential fatty acids, with potential implications for human health. The study emphasizes the significance of incorporating polyunsaturated fatty acids (PUFAs) into the human diet, potentially through fish powder consumption. Overall, the findings highlight the potential benefits of snakehead meat, head, skin, and bone, encouraging the development of functional food products and their potential use in preventing stunting.
Effect Of Combination of Wheat Flour with Yellow Pumpkin Paste and Yeast Concentration on The Quality of Yellow Pumpkin Donuts (Cucurbita Moschata) Mailidarni, Novi; Jauhari, Jauhari
Journal of Nutrition Science Vol 4, No 2 (2023): November, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i2.7814

Abstract

The aim of this research was to determine the effect of the ratio of pumpkin paste and yeast concentration on donuts. The variables used include the effect of the ratio of wheat flour to pumpkin pasta and the concentration of yeast on the quality of pumpkin donuts, the ratio of 40% pumpkin paste: 60% wheat flour, 50% pumpkin pasta: 50% wheat flour, 60% pumpkin pasta: 40% and pumpkin paste 1%, 2% and 3% respectively. Meanwhile, the parameters explained are water content, ash content, and organoleptic tests (color, taste, aroma and texture). The research data were processed using a Factorial Completely Randomized Design (CRD) with 2 replications, data analysis using ANOVA and the Least Significant Difference Follow-up Test (BNT).The best treatment in this study was the T2L2 treatment and the SNI 01-2000 donut quality requirements were 50% pumpkin pasta donuts with a wheat flour ratio of 50: 50% (T2) and a yeast concentration of 2% (L2) with a water content value of 20.71%. , ash content value 0.91%, organoleptic test color value 3.37%, taste value 3.83%, aroma value 3.37% and texture value 3.54%.

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