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Journal of Global Nutrition
Published by Ikatan Sarjana Gizi Indonesia
ISSN : -     EISSN : 27767051     DOI : -
Core Subject : Health, Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Health Professions Public Health
Journal of Global Nutrition (JGN) (e-ISSN: 2776-7051) is a scientific journal published by Ikatan Sarjana Gizi Indonesia (ISAGI). This journal specializes in the study of nutrition, food, and health. The managers invite scientists, scholars, professionals, and researchers in the disciplines of Nutrition, Food, and Health to publish their research results after the selection of manuscripts, review of partners, and editing process. This journal is published every April and November. Journal of Global Nutrition (JGN) welcomes high-quality manuscripts resulted from a research project in the scope of nutrition, food, and health-related to aspects of Community Nutrition, Clinical Nutrition, Food Nutrition, Food Service System, Public Health. The manuscript must be original research or literature review and case study, written in English, and not be simultaneously submitted to another journal or conference.
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 54 Documents
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THE RELATIONSHIP BETWEEN FAST FOOD CONSUMPTION AND OBESITY IN WOMEN OF CHILDBEARING AGE IN BANDUNG Salma Karisa; Agil Dhiemitra Aulia Dewi
Journal of Global Nutrition Vol 2 No 1 (2022)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (236.107 KB) | DOI: 10.53823/jgn.v2i1.29

Abstract

Obesity is one of the nutritional problems that occur in Indonesia where the prevalence continues to increase every year. The prevalence of obesity in Indonesia is higher in the female group compared to the male group. Obesity that occurs in women, especially in women of childbearing age can cause health problems such as irregular menstrual cycles, PCOS (Polycystic Ovary Syndrome) and even miscarriage in pregnancy. One of the factors that increase the risk of obesity is the frequency of consuming fast food. This study aims to determine the relationship between fast food consumption and obesity in women of childbearing age in Bandung. The type of research used in this study is cross sectional with research subjects are women aged 15-49 years. This research was conducted in Bandung with total 155 respondents as the sample. Analysis of the data was use chi square analysis. The results of this study indicate that there is a significant relationship between fast food consumption and the incidence of obesity in women of childbearing age in Bandung (P = 0.007). The conclusion of this study is that there is a relationship between the fast food consumption and the incidence of obesity in women of childbearing age in Bandung.
FORMULATION OF FOOD BAR BASED ON BANANA, OAT, AND SPINACH FLOUR AS A SOURCE FIBER SNACK FOR DASH DIET (DIETARY APPROACHES TO STOP HYPERTENSION) Annisa Inas Ariyanti; Hidayah Dwiyanti; Teguh Jati Prasetyo
Journal of Global Nutrition Vol 2 No 1 (2022)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1151.652 KB) | DOI: 10.53823/jgn.v2i1.30

Abstract

The prevalence of high blood pressure (hypertension) in Indonesia has increased. One of the best dietary recommendations for people with hypertension is Dietary Approaches to Stop Hypertension (DASH). Various product innovations have been developed to support the implementation of the DASH diet, one of them is a food bar. Potential ingredients that support the diet are banana, oat, and spinach. In addition to containing high fiber and potassium, these three ingredients are also low in sodium, so they are good for heart health. This study aims to determine the formulation of a food bar that has an acceptable sensory characteristic and high fiber content. The research design was non-factorial experimental study using a randomized block design (RAK). The treatment that was tried was the proportion of raja banana : composite flour (oat : spinach flour = 1 : 3) consisting of 4 formulas: P1 (90%:10%), P2 (85%:15%), P3 (80%:20%), and P4 (75%:25%). The result was analyzed using SPSS software. Proportion of banana with composite flour has a significant effect on the results of hedonic variables (taste, aroma, flavor, overall) and hedonic quality (texture quality, color quality, taste quality, aroma quality, flavor quality). The highest fiber content was found in the product formula P4 (3.8g/100g), while the lowest food fiber content was in the food bar formula P1 (1.57g/100g). The result of Effectiveness Index to determine the best formula was P1. The higher amount of composite flour, the lower sensory value of the food bar. However, the higher amount of composite flour, the higher dietary fiber content in the food bar.
RELATION BETWEEN SCREEN TIME AND SLEEPING QUALITY TO OBESITY INCIDENCE IN FEMALE ADOLESCENTS IN BANTUL DISTRICT DURING COVID-19 PANDEMIC Miftahul Jannah Ramadhani; Faurina Risca Fauzia
Journal of Global Nutrition Vol 2 No 1 (2022)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.033 KB) | DOI: 10.53823/jgn.v2i1.31

Abstract

Abstract: Background: The prevalence number of obesity nutritional status in Bantul disctrict in 2018 was 13.32%. The status in adolescents is caused by various factors such as poor sleeping quality which increases screen time exposure in adolescents. Objective: The study is to investigate the relation of screen time and sleeping quality to obesity incidence in female adolescents in Bantul disctrict. Method: The study used quantitative method with case control design. The samples in the study were 13 – 18 years old female adolescents in Bantul district taken randomly by using Cluster Random Sampling technique based on sub-district resulted in 288 female adolescents data consisting of 73 groups of case and 215 control groups. The instruments of the study were questionnaire of respondents’ characteristics, QueST questionnaire, PSQI questionnaire, and antropometri measurement and the data were analyzed by using Chi-square. Result: The result of the study showed that there was no significant relation between screen time and obesity incidence in female adolescents in Bantul district (p= 0.967; OR = 1.12; 95%CI = 0.634-1.978) and there was no significant relation between sleeping quality and obesity in female adolescents in Bantul district (p= 0.672; OR = 0.98; 95%CI = 0.551-1.756). Conclusion: The study concludes that there is no significant relation between screen time and sleeping quality and obesity incidence in female adolescents in Bantul district during Covid-19 pandemic.
RELATIONSHIP BETWEEN BASIC SANITATION AND DIARRHEA IN THE KAPASA COMMUNITY HEALTH CENTER Yulia Delvira; Rahmawati Azis; Muhammad Rifai
Journal of Global Nutrition Vol 2 No 1 (2022)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (265.58 KB) | DOI: 10.53823/jgn.v2i1.32

Abstract

Basic sanitation is a basic effort to improve public health by providing a healthy environment and meeting health requirements including clean water facilities, availability of latrines, waste water disposal facilities (SPAL), and waste management facilities. The purpose of this study was to determine the relationship between basic sanitation and the incidence of diarrhea in the working area of the Kapasa Community Health Center. The type of research used is quantitative research using a Cross Sectional Study approach with a population of 60 people and sampling using the purposive sampling technique where the researcher relies on his own judgment when selecting the population to participate in the study, so that the sample obtained is 52 people. The variables studied are Clean Water Utilization, SPAL Management, and Waste Management. The results of this study based on statistical tests using the chi-square test found that there was no relationship between the use of clean water and the incidence of diarrhea (P value = 1.000 > = 0.05), there was a relationship between SPAL management and the incidence of diarrhea where (P value = 0.021 < 0.05), and there is a relationship between waste management and diarrhea incidence (P value=0.023 < = 0.05). The conclusion and suggestion from this research is that basic sanitation is still lacking in the working area of the Kapasa Community Health Center so that it is necessary to educate health workers to the community in order to maintain the environment so that the environment is clean and prevent diseases caused by the environment, especially diarrhea
The Relationship Between Consumption of Vegetables, Fruits, and Breakfast with the Incidence of Overweight in Students diyan yunanto setyaji; Valentina Swadhitra Evita Ajeng Avengelista; Rijantono Franciscus Maria
Journal of Global Nutrition Vol 2 No 2 (2022)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v2i2.35

Abstract

Overweight is a manifestation of the body due to excess energy intake so that it is stored in more form in the body. During the last ten years there has been an increase in the incidence of overweight and obesity in Indonesia. Students are a group that is vulnerable to experiencing overweight events due to changes in lifestyle that affect eating patterns. Risk factors that can be improved in diet are consumption of vegetables, fruit, and breakfast. This study was conducted to determine the relationship between consumption of vegetables, fruit, and breakfast with the incidence of overweight in students in Sleman Regency. The design of this study was cross-sectional. Data was obtained using a google form questionnaire. Sampling technique with consecutive sampling. The subjects of this study amounted to 251 students. Data analysis used descriptive analysis, Chi-square, Fisher exact, Haenszel Mantel, and multiple logistic regression. The results showed that there was a significant relationship between the consumption of fruit menu types (PR = 0.523 p = 0.043) and the timeliness of breakfast (PR = 0.486 p = 0.047) with the incidence of more overweight in students. There was no significant relationship between consumption of vegetables, types of vegetable menus, amount of fruit, regularity of breakfast, and breakfast components with the incidence of overweight in students (p>0.05). Students who often eat fatty foods and eat breakfast on time have a 2 times greater risk of experiencing more overweight [(95% CI 1.143-4.077) p=0.017]. It can be concluded that there is a significant relationship between the consumption of fruit menus and the timeliness of breakfast with the incidence of more overweight of students. There is no significant relationship between vegetable consumption and the incidence of overweight status of students. Students who often eat fatty foods and eat breakfast on time have a 2.2 times greater risk of experiencing excess overweight.
Source of sugar-sweetened beverages consumption among Indonesian: A mini review Sifa Aulia Wicaksari
Journal of Global Nutrition Vol 2 No 2 (2022)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v2i2.38

Abstract

Overweight-obesity become global health concern and sugar sweetened beverages is highlighted contributing the excessive energy intake. This mini review aims to describe the source of sugar intake from beverage among Jakarta population as capital city of Indonesia. This study was mini review of 5 articles of SSB consumption using 7-days fluid record or semi quantitative food frequency questionnaire (SQFFQ). This study obtained the information that SSBs consumption has occurred in younger age and increased in older age. SSBs consumption is dominated by milk-based drinks in children, milk-based drink and flavored beverages such as carbonated soft drinks, electrolyte drinks, sport drinks, flavored drinks (not include original fruit drinks) in adolescence, and milk-based drinks, tea and coffee-based drinks in young adults. It is necessary to educate the care giver for children and adolescents also young adults regarding the healthier beverages to prevent health impacts due to SSBs consumption.
Education on Supplementary Feeding and Types of Local Food for Pregnant Women with Chronic Energy Deficiency in the Work Area of Paccerakankang Health Center Makassar City Henny Henny; Hasmah Hasmah; Musfirah Musfirah
Journal of Global Nutrition Vol 2 No 2 (2022)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v2i2.39

Abstract

Pregnant women are a group that is vulnerable to health problems including Chronic Energy Deficiency (CED). Knowledge of pregnant women about the provision of supplementary food and types of local food is very important for pregnant women to know so that their nutritional intake is adequate. This study aims to determine the education of supplementary feeding and local food sources for pregnant women with chronic energy deficiency in the working area of ​​the Paccerakg Health Center Makassar City. This research is a descriptive research with group extension method. Data collection begins in June-July 2021. The sample in this study uses a total sampling of 31 respondents. The results of this study indicate that from the group of respondents with knowledge of CED after the pre-test, there are 22.6% and after the post-test there are 90.3% with good knowledge. The group of respondents with knowledge of supplementary feeding, after the pre-test there were 64.5% and after the post-test there were 90.3% with good knowledge. The group of respondents with knowledge of local food types after the pre-test was 19.4% and after the post-test there were 90.3% with good knowledge. After education about CED, supplementary feeding and types of local food for pregnant women, there was an increase in knowledge.
Antioxidant Activity Test of Sungkai Leaf (Peronema canescens Jack) Steeping Drink with the Addition of Honey Febrining Tias; Arif Sabta Aji; Ryan Salfarino; Veriani Aprilia
Journal of Global Nutrition Vol 2 No 2 (2022)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v2i2.41

Abstract

Background : Herbal Medicine in Indonesia have about 1,260 species in total. Mostly, many of the Indonesian from South Sumatra, use the sungkai plant (Peronema canescens Jack) to increase the body's immunity by making steeping drinks. Sungkai plants have secondary compounds such as alkaloids, flavonoids, and tannins which has function as antioxidants. The addition of honey as an alternative sweetener can be used to enhance the taste and also as an additional antioxidant.Objectives : This study aims to determine the antioxidant activity of sungkai leaf steeping drink with the addition of honey.Methods: This study was an experimental design and conducted in September-October 2021 at the Alma Ata University Food Laboratory and the Chemix Pratama Laboratory. Antioxidant activity analysis used the Dephenyl Picrylhydazil (DPPH) test on sungkai leaf steeping with the addition of honey. Fully randomized design and quantitative descriptive analysis with one-way ANOVA followed by Duncan's test.Results : Sungkai leaf steeping drink was tested for antioxidant activity to obtain an IC 50 value. In the control group (F0) without the addition of honey yield an IC50 value of 10,626.62 ppm, in the F1 treatment group with 1 g of Sungkai leaves and 8 ml of honey yield an IC50 value of 8,397.31 ppm, in the F2 treatment group with 1g of sungkai leaves and 10 ml of honey yield an IC50 value of 7,795.69 ppm, in the F3 treatment group with 2 g of sungkai leaves and 8 ml of honey yield an IC50 value of 8,189.88 ppm and in F4 treatment group 2 g of sungkai leaves and 10 ml honey yield an IC50 value is 7390.23 ppm. The F4 treatment group had the highest antioxidant activity with an IC50 value of 7,390.23 ppm.Conclusion : Steeping Sungkai leaf drink has antioxidant activity, however in very weak status. Further research needs to be done by modifying additional component to increase antioxidant activity in sungkai leaf steeping drinks.
The The Effect of Nutrition Education Using Videos and E-booklets on Increasing Knowledge of Balanced Nutrition in High School Students in Jakarta Rachmi Ilma Zahtira; Nur Intania Sofianita
Journal of Global Nutrition Vol 2 No 2 (2022)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v2i2.42

Abstract

Abstract: The adolescent counts as a productive age group who needs an adequate nutritional intake to ensure their productivity in their studies and work. A long-term period of unbalanced nutrition consumption might impact one's health and productivity. One of the interventions that can be done is through education to increase their knowledge of balanced nutrition. The media used in this research are e-booklets and videos. Objectives: This research aims to understand the difference between balanced nutrition knowledge before and after nutritional education using E-booklets and videos among high school students in Jakarta and also to find the difference in the effectiveness of both media. Methods: The sampling technique used in this research was random sampling with a total of 95 respondents. The method used is a quasi-experiment with a Wilcoxon test to find the difference in knowledge before and after the intervention and a Mann-Whitney test to find the difference between media effectiveness in increasing knowledge. Results: The results show that both e-booklets (p-value = 0.000) and videos (p-value = 0.000) give a significant effect in increasing balanced nutrition knowledge levels. There is also no significant difference in the effectiveness of both media (p-value = 0.350). Conclusion: Balanced nutrition education using e-booklets and video proven to be effective in increasing nutrition knowledge in adolescents. Further research could be done by expanding the population and increase sample number.
EFFECT OF ADDITIONAL GUAVA (Psidium guajava) ON ORGANOLEPTICS PROPERTIES, PH VALUE, AND VITAMIN C LEVELS IN COWPEA YOGURT (Psidium guajava) Chynthia Regina Wijaya; Diyan Yunanto setyaji; Rijantono Franciscus Maria
Journal of Global Nutrition Vol 3 No 1 (2023)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v3i1.33

Abstract

Yogurt is a great source of probiotics and is claimed to be a healthy dietary supplement. Yogurt is usually made from animal sources. This study used yogurt made from vegetable protein sources such as cowpea. Cowpea is rich in protein but low in vitamin C. Guava is added to yogurt as a source of vitamin C. This study aims to determine the effect of adding guava juice on organoleptic properties including color, taste, texture, aroma, after taste, and overall preference, pH value, and vitamin C of cowpea yogurt. Experimental research was conducted with a completely randomized design (CRD) in the control sample group (P0) and three sampels with the addition of guava 10% (P1), 20% (P2), and 30% (P3). Organoleptic properties were analyzed by Friedman test and continued by Wilcoxon test. The pH and vitamin C values were analyzed descriptively. The results showed that the highest scores for the color and taste parameters were obtained from the group with the addition of 30% guava with a score of 4.43±0.68 and 3.80±0.81 respectively. The highest score for the aroma parameter of 3.63±0.89 was obtained from the group with the addition of 20% guava. The group with the addition of 30% guava got the highest score for the overall preference parameter with a score of 3.67±1.06. Each sample group has a texture and aftertaste that is not statistically significant. The increase in giving guava to cowpea yogurt caused the pH value to decrease, the acidity level to increase, and vitamin C levels to decrease. It can be concluded that the addition of guava affects the parameters of color, taste, aroma, overall preference, lowers the pH value, but does not affect the parameters of texture, after taste, and does not increase the vitamin C content of cowpea yogurt. Keywords: cowpea yogurt, guava, organoleptic properties, pH, vitamin C

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