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Isti Kumalasari
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Program Studi Gizi Fakultas Pendidikan Olahraga dan Kesehatan Universitas Pendidikan Indonesia JL. Dr. Setiabudhi No. 229 Lt. 3, Isola, Kecamatan Sukasari, Kota Bandung, Jawa Barat, Indonesia 40154
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INDONESIA
Journal Of Applied Food And Nutrition
Published by Universitas Pendidikan Indonesia
ISSN : 2797068X     EISSN : 27970698     DOI : https://doi.org/10.17509/jafn.v2i2
Core Subject : Humanities, Health, Science,
Humanities Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Public Health
JAFN: Journal Applied of Food and Nutrition (eISSN:27970698 and pISSN: 2797068X) is an online, open access peer-reviewed journal, which is published by Universitas Pendidikan Indonesia twice a year (every June and December). This journal is for all contributors who concern with researches related to Food and Nutrition studies which have never been published before. Journal scoupe: Sport Nutrition, Nutrition Education, Clinical Nutrition and Dietation, Food Process, Food Security and Food Safety, Food Preservation, Current Issue of Food and Nutrition, Nutrition Community The articles published on JAFN: Journal Applied of Food and Nutrition can be written in English. All manuscripts are peer-reviewed by two reviewers who are competent in related fields.
Arjuna Subject : Kedokteran - Kesehatan Masyarakat, Kesehatan Lingkungan dan Pekerjaan
Articles 5 Documents
 1 
Search results for , issue "Vol 5, No 1 (2024)" : 5 Documents clear
The Level of Preference and Nutritional Content of Belitung Taro Flour Biscuits (Xanthosoma sagittifolium L. Schott) with the Addition of Shark Catfish Flour Putri, Salsa Ayu Andrea; Anugrah, Riva Mustika
Journal of Applied Food and Nutrition Vol 5, No 1 (2024)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jafn.v5i1.69445

Abstract

Background: Biscuits are a snack made from wheat flour. Modification of processed biscuits is by replacing wheat flour with Belitung taro flour with the addition of patin flour which aims to increase the protein content. The objective of this research describe the level of preference and nutritional content of Belitung taro flour biscuits (Xanthosoma sagittifolium L. Schott) with the addition of patin flour (Pangasius sp.).Research Methods: Experimental Study using 3 formulations of Belitung taro flour: patin flour, F1 = 80%: 20%, F2 = 70%: 30%, and F3 = 60%: 40%. The preference level test was carried out on 25 moderately trained panelists. Analysis of the preference level test used descriptive tests. Analysis of nutritional content in the form of protein using micro-kjehdal, fat using the Soxhlet method, carbohydrates using the method by difference, and water content using gravimetric.Research Result: The biscuit formulation with the highest level of preference was F2 with descriptive analysis results of 71.45% using a comparison of 70% Belitung taro flour and 30% patin flour. The nutritional content of biscuits per 100 grams is 450.6 kcal energy, 8.93 grams protein, 14.5 grams fat, 70.9 grams carbohydrates and 2.1% water content.Conclusion: The best biscuit formulation is F2 with a composition of 70 grams of Belitung taro flour and 30 grams of patin flour. The energy content of biscuits can meet 16.68% of the daily energy needs of children aged 1-3 years.
Relation Between Fast Food and Preservative Consumption with Rheumatoid Arthritis Pain in A Gymnastics Group in Bandung City Syafina, Indira Aulia; Syah, Bagas Dwi; Ainunnisa, Rista Utami; Nurlaila, Syahnaz; Fitrianingsih, Asti Dewi Rahayu
Journal of Applied Food and Nutrition Vol 5, No 1 (2024)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jafn.v5i1.69999

Abstract

Background: Rheumatoid arthritis is an autoimmune disease in the form of joint inflammation in adults. Based on the 2018 WHO report, it shows that there are 335 million people in the world who have rheumatism, of which 5-10% are aged 5-20 years and 20% are aged 55 years. Factors that can cause pain in rheumatoid arthritis are dietary factors, one of which is frequent consumption of fast food and preserved foods. The aim of this study was to determine the relationship of consumption of fast food and preserved foods to rheumatoid arthritis complaints in two gymnastics groups in Bandung City.Methods: This study used a cross-sectional design with a sample of 30 gymnastic ladies taken by purposive sampling. Data were analyzed using the Chi-Square test with IBM SPSS Statistic 21 software.Results: Based on the results of the analysis that has been done, there is no relationship between age, educational history, consumption of fast food and preserved food with rheumatoid arthritis complaints in the group of gymnastics ladies in Bandung City (p0,05).Conclusions: The absence of an association among age, educational history, consumption of fast food and preserved foods with rheumatoid arthritis complaints can be due to other factors outside of these factors such as genetics, gender, obesity, infectious diseases, and lack of knowledge about rheumatoid arthritis. What's more, rheumatoid arthritis is also a multifactorial disease, so we need to wisely maintain and regulate  his, her, their, etc lifestyle and food intake so that rheumatoid arthritis complaints can be minimized and do not have recurrences.
The Relationship Of Nutritional Status With The Incidence Of Metabolic Syndrome In Security And Order Employees In Universitas Pendidikan Indonesia Putri, Mutiara Meidina; Nurhalimah, Ananda Salma; Anindya, Intan Divany; Rifaldi, Mochamad Sidiq; Azzahra, Salma Tria
Journal of Applied Food and Nutrition Vol 5, No 1 (2024)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jafn.v5i1.70001

Abstract

Background: Metabolic syndrome is a real threat to the occurrence of non-communicable diseases. One of the factors that causes metabolic syndrome is a person's nutritional status. Survey results state that the increasing incidence of metabolic syndrome is related to changes in his, her, their, etc. lifestyle, namely changes in physical activity, lack of exercise and changes in consumption patterns. Unbalanced calorie intake and usage results in excess nutritional status (obesity). Based on this, this research aims to determine the relationship between nutritional status and the incidence of metabolic syndrome in UPI K3 employees.Research Methods: The design used is cross sectional. The population is K3 employees of the University of Education, Indonesia. The research sample was taken using a purposive sampling method from 30 K3 officers at the Indonesian University of Education, Bandung City. Data processing uses the chi-square correlation test.Research Result: The results of the study showed that there was a significant relationship between nutritional status and the incidence of metabolic syndrome with a p value = 0.029 (0.05). A person with an obese nutritional status has a 5.091 times greater risk of experiencing metabolic syndrome than a person who has a normal nutritional status or is thin. This is because obese sufferers have a greater risk of developing other complications.Conclusion: there is a significant relationship between nutritional status and the incidence of metabolic syndrome. The importance of implementing a healthy lifestyle, especially in managing adequate diet and exercise to reduce the incidence of metabolic syndrome.
The Influence Factors Of Stunting Incidents In Toddler Ages 24-59 Months At Posyandu Melati 02 Mukhaira, Inna; Pujiningtyas, Setiarini; Nurmayanti, Selpi
Journal of Applied Food and Nutrition Vol 5, No 1 (2024)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jafn.v5i1.69989

Abstract

Background: Data from the Indonesian Nutrition Status Survey (SSGI) in 2022 from the Ministry of Health of the Republic of Indonesia, the national stunting rate reached 21.6% from 24.45% in 2021 and fell to 2.8%. The stunting rate in Banten Province in 2021 will decrease from 4.5% to 20% from the previous 24.5%. According to the Tenger City Health Service (DinKes), the prevalence rate of stunting in the Tangerang city area is 15.3% in 2021. The aim is to determine the factors that influence the incidence of stunting in toddlers aged 24 - 59 months at Posyandu Melati 02.Research Methods: Sampling was carried out using quantitative analytical methods with a cross sectional study design.Research Result: Analysis of the relationship between the level of maternal knowledge and the incidence of stunting as much as 69.4% and good maternal knowledge as much as 30.6%. The relationship between maternal education level and the incidence of stunting was 18.2% and higher education level was 81.8%. The relationship between economic status and the incidence of stunting is 42.9% and high economic status is 57.1%. The relationship between giving exclusive breastfeeding and the incidence of stunting is 17.6% and not giving exclusive breast milk is 82.4%.Conclusion: Maternal knowledge, maternal education level, economic status and exclusive breastfeeding greatly influence the incidence of stunting.
Development Of Jelly Gum From Corn (Zea mays L.) And Tempeh (Rhizopus sp.) To Support Healthy Snacking In School-Aged Children Murniadi, Ni Kadek Indah Oktavia; Nurhidayati, Vieta Annisa; Rizkiriani, Annisa
Journal of Applied Food and Nutrition Vol 5, No 1 (2024)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jafn.v5i1.70241

Abstract

Background: Unhealthy snacking remains a major nutritional issue among school-aged children in Indonesia. The consumption of jelly gum available in the market today has the potential to pose nutritional risks due to their high sugar content. This research aims to develop a healthy snack formula in the form of jelly gum for school-aged children using corn (Zea mays L.) and tempeh (Rhizopus sp.).Research Methods: This research is an experimental study carried out through several stages, namely idea development, product testing through standard recipes, production, proximate analysis, and product finalization.Research Result: The results of the study indicate that corn and tempeh jelly gum is potential to be a healthier snack choice for school-aged children compared to similar products in the market with lower fat and sugar content per serving size.Conclusion: Low-sugar jelly gum made from corn and tempeh is very suitable for school-aged children to prevent childhood obesity and diabetes

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