Articles
223 Documents
<![CDATA[Hubungan Kebiasaan Sarapan Dan Status Gizi Dengan Prestasi Belajar Siswa SDN 345 Kaduaja Benteng Deata Kecamatan Gandang Batu Sillanan, Kabupaten Tana Toraja ]]>
<![CDATA[Hayuti Windha Pagiu]]>;
<![CDATA[Nofita Tudang Rombeallo]]>;
<![CDATA[Fera Dwiyanti]]>;
<![CDATA[Nurul Zahira A.N]]>
<![CDATA[ Jurnal Ilmu Kesehatan dan Gizi Vol. 2 No. 2 (2024): April : Jurnal Imu Kesehatan dan Gizi ]]>
Publisher : <![CDATA[Pusat Riset dan Inovasi Nasional ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.55606/jig.v2i2.2971
<![CDATA[Introduction: Children's growth and development and learning achievements require adequate nutritional intake by eating breakfast or what is usually called breakfast. Research objective: To determine the relationship between breakfast habits and nutritional status with student learning achievement at SDN 345 Kaduaja, Benteng Deata, Gandang Batu Sillanan District, Tana Toraja Regency. Research method: This research method is descriptive correlational with a cross sectional approach, the sample size is 37 respondents. represents the population. This sampling technique is Proportional Stratified Random Sampling. Data was collected using a questionnaire and tested statistically. Research results: From the results of this research, the majority of respondents were female, 21 students (56.8%), the majority of respondents were 10 years old, 12 students (32.4%). The majority of respondents with good breakfast habits were 19 students (51.4%), the majority of respondents with good nutritional status were 19 students (51.4%) and the majority of respondents with good performance were 25 students (67.6%). The results of the Fisher's exact test statistical test showed that there was no relationship between breakfast habits and learning achievement with a p-value = 0.528 and it was found that there was a relationship between nutritional status and learning achievement with a p-value = 0.033. Conclusion: Based on the research results, it was concluded that there was no relationship breakfast habits and learning achievement. There is a relationship between nutritional status and learning achievement of students at SDN 345 Kaduaja, Deata Deata Castle, Gandang Batu Sillanan subdistrict, Tana Toraja Regency. It is recommended that students meet their nutritional needs by eating healthy and balanced foods.]]>
<![CDATA[Hubungan Asupan Energi, Aktivitas Fisik, dan Tingkat Stres dengan Status Gizi Santri di Asrama Sunan Ampel Putri Pondok Pesantren Mamba’ul Ma’arif Denanyar Jombang ]]>
<![CDATA[Dini Lubna Alyani]]>
<![CDATA[ Jurnal Ilmu Kesehatan dan Gizi Vol. 2 No. 3 (2024): Juli : Jurnal Imu Kesehatan dan Gizi ]]>
Publisher : <![CDATA[Pusat Riset dan Inovasi Nasional ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.55606/jig.v2i3.2993
<![CDATA[Nutritional problems in adolescents still occur in Indonesia, one of the problems is the incidence of undernutrition and overnutrition. Rapid growth (grow spurt) occurs during adolescence, so it is necessary to pay attention to the nutrients it consumes. The purpose of this study was to analyze the relationship between energy intake, physical activity, and stress levels with nutritional status in female santri of Sunan Ampel Dormitory, Mamba'ul Ma'arif Islamic Boarding School Denanyar Jombang. This study is a correlational study using a Cross-Sectional design. The research sample amounted to 63 santris obtained by purposive sampling method. Data were collected directly using a 2x24 hour food recall questionnaire to obtain energy intake data, the International Physical Activity Questionnaire - Short Form (IPAQ-SF) questionnaire to obtain physical activity data, the Kessler Psychological Distress Scale (KPDS) questionnaire to obtain stress level data, and anthropometric data measurements to obtain nutritional status data. Data analysis used the Fisher Exact Test. The results showed that: 1) there is a relationship between energy intake and nutritional status, 2) there is no relationship between physical activity and nutritional status, and 3) there is no relationship between stress levels and nutritional status. Suggestions in this study for female santri of Sunan Ampel Denanyar Jombang Dormitory to be more concerned about maintaining healthy food intake patterns by paying attention to the amount, type and frequency of food consumed. and sufficient physical activity to maintain normal nutritional status and prevent adverse health risks.]]>
<![CDATA[Pengaruh Waktu Perendaman Di Dalam Perasaan Jeruk Lemon Terhadap Kadar Formalin Pada Ikan Asin Jambal Roti ]]>
<![CDATA[Hery Prambudi]]>;
<![CDATA[Usdiyanto]]>;
<![CDATA[Rizal Ibrahim Aji]]>;
<![CDATA[Endah Aisyah Ningrum]]>
<![CDATA[ Jurnal Ilmu Kesehatan dan Gizi Vol. 2 No. 2 (2024): April : Jurnal Imu Kesehatan dan Gizi ]]>
Publisher : <![CDATA[Pusat Riset dan Inovasi Nasional ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.55606/jig.v2i2.2994
<![CDATA[Salted jambal roti fish often contains high levels of formaldehyde for reasons of price and long shelf life. Formalin is a hazardous material for human health. Citric acid contained in lemon is believed to be able to reduce formaldehyde levels contained in salted fish. Salted fish contains a lot of formalin levels because of the low price and long shelf life. This study aims to determine the effect of the soaking time of lemon juice on formalin levels in salted jambal roti fish. The method used was pre-experiment with a one-group pretest-postest design. Samples of salted jambal roti fish were treated with lemon juice immersion with 100% concentration for 0, 30, 45, 60, 75, 90, and 120 minutes. Formalin levels were analyzed using a uv-vis spectrophotometer. The results showed that the immersion time of lemon juice affects the formalin content in salted jambal roti fish. The largest decrease in formalin levels occurred in soaking for 120 minutes with an average of 3,750 ppm.]]>
<![CDATA[Pengaruh Lama Perendaman Jeruk Nipis Terhadap Kadar Formalin Pada Cumi Asin ]]>
<![CDATA[Supriyatin]]>;
<![CDATA[Pipin Supenah]]>;
<![CDATA[Solikhah]]>;
<![CDATA[Indiya Gilang]]>
<![CDATA[ Jurnal Ilmu Kesehatan dan Gizi Vol. 2 No. 2 (2024): April : Jurnal Imu Kesehatan dan Gizi ]]>
Publisher : <![CDATA[Pusat Riset dan Inovasi Nasional ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.55606/jig.v2i2.2996
<![CDATA[Salted squid is a substitution in development. After realizing the importance of these foods as a source of body nutrients, consumption of salted squid has increased. However, there are still many traders who use formalin to preserve salted squid. Some characteristics of salted squid containing formalin are clean, fly-free, and do not rot at room temperature for more than a month. One way to reduce the formalin content in salted squid before cooking can be by soaking it with lime. Because lime contains a lot of organic acids in the form of citric acid. This study was conducted to determine the optimal concentration of lime to reduce formalin levels and see the significant effect of lime concentration on reducing formalin levels in salted squid. The research method used in this study is Pre Experiment with one group pre test post test design. Formalin identification was carried out qualitatively using distillation and the addition of chromatropic acid and quantitatively using a spectrophotometer with a wavelength of 570nm. The formalin level in squid was 0.1682ppm. Samples were treated by soaking with lime juice with a concentration of 20%, 40%, 60%, 80%, 100% with a duration of time of 1 hour, 2 hours, 3 hours, 4 hours, 5 hours, the results showed the highest decrease in formalin levels at a soaking time of 5 hours with a concentration of 100% lime juice.]]>
<![CDATA[Analisis Kualitatif Boraks Dan Formalin Terhadap Sifat Fisikokimia Ikan Petek Asin Di Pasar Celancang ]]>
<![CDATA[Ikhwani]]>;
<![CDATA[Hery Prambudi]]>;
<![CDATA[Misika Alam]]>;
<![CDATA[Vivi Alviansyah]]>
<![CDATA[ Jurnal Ilmu Kesehatan dan Gizi Vol. 2 No. 2 (2024): April : Jurnal Imu Kesehatan dan Gizi ]]>
Publisher : <![CDATA[Pusat Riset dan Inovasi Nasional ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.55606/jig.v2i2.2997
<![CDATA[Fish that have died rot very quickly compared to beef, fruit, or vegetables. This decay can be prevented by salting or what is commonly called salted fish. Aims to reduce the water content contained in fish meat, so that bacteria do not develop. In the processing of salted fish some producers add food ingredients. Like Borax and formalin which aims to preserve salted fish. Salted fish has many types, one of which is petek fish. This study aims to determine the presence of borax and formalin in the physicochemical properties of salted petek fish sold in Celancang market. The method in this study is descriptive qualitative with the method of examination using the flame test and curcumin paper on borax and using distillation with the addition of chromatopic acid on formalin. The samples in this study were salted petek fish sold in Celancang market as many as thirty samples. Based on the results of the research on the presence of borax test, there is no borax content in the salted petek fish sample and in formalin, as many as ten salted petek fish are positive for formalin sold in the Celancang market. From the organoleptic test results salted petek fish containing formalin is pure white in color different from the usual petek fish with a pungent aroma and hard texture but the taste remains the same salty.]]>
<![CDATA[Pola Makan Remaja Sebagai Faktor Risiko Penyakit Gerd ]]>
<![CDATA[Windi Fahriska Hasibuan]]>;
<![CDATA[T Aida Larasati]]>;
<![CDATA[Nabila Aulia Syahdifva Harahap]]>;
<![CDATA[Belinga Shanel]]>;
<![CDATA[Revaldo Revaldo]]>;
<![CDATA[Nabila Nabila]]>
<![CDATA[ Jurnal Ilmu Kesehatan dan Gizi Vol. 2 No. 3 (2024): Juli : Jurnal Imu Kesehatan dan Gizi ]]>
Publisher : <![CDATA[Pusat Riset dan Inovasi Nasional ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.55606/jig.v2i3.3019
<![CDATA[GERD is a condition in which stomach contents rise back into the esophagus and can even reach the oral cavity, and cause clinical symptoms such as chest pain and irritation of the respiratory tract. GERD is a common clinical problem experienced by millions of people throughout the world, the increasing development of technology, industry, and socio-economic improvements that are increasingly advanced and developing are changing people's behavior and lifestyle, especially teenagers. Following the trend of consuming foods low in nutrition and high in saturated fat is a normal thing for teenagers today. The emergence of GERD can be caused by poor dietary intake, which is not balanced with adequate nutritional sources that a person's body needs. The long-term impact on GERD sufferers that is not treated properly and appropriately can cause serious complications such as inflammation and injury to the esophagus or even increase the risk of esophageal cancer. This data search used the literature review method originating from Google Scholar.]]>
<![CDATA[Pelatihan Intensif Kader Kesehatan Sebagai Upaya Pencegahan Stunting Yang Efektif ]]>
<![CDATA[Iskandar Munir]]>
<![CDATA[ Jurnal Ilmu Kesehatan dan Gizi Vol. 2 No. 3 (2024): Juli : Jurnal Imu Kesehatan dan Gizi ]]>
Publisher : <![CDATA[Pusat Riset dan Inovasi Nasional ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.55606/jig.v2i3.3034
<![CDATA[Stunting is a chronic nutritional problem that impacts the growth and development of children, posing a serious challenge to public health in Indonesia. One strategic approach to addressing this issue is through intensive training of health cadres. Health cadres play a crucial role in educating the community about the importance of balanced nutrition and good health practices, especially for pregnant women and young children. Structured and continuous intensive training for health cadres is expected to enhance their knowledge and skills in early detection of stunting cases, providing nutritional education, and implementing appropriate interventions. This training program covers various topics such as healthy eating patterns, infant and young child feeding (IYCF), and prevention of diseases contributing to stunting. Additionally, the training includes simulations and field practices that allow health cadres to apply their acquired knowledge in real-life situations. Results from this training show significant improvements in the competencies of health cadres and a reduction in stunting prevalence in the intervention areas. Therefore, intensive training of health cadres has proven to be an effective strategy for stunting prevention and needs to be widely implemented in various regions of Indonesia.]]>
<![CDATA[Hubungan Aktivitas Fisik, Status Gizi, dan Tingkat Stres Terhadap Kejadian Dismenore Pada Mahasiswi Gizi Unesa ]]>
<![CDATA[Refi Nur Mariska]]>;
<![CDATA[Veni Indrawati]]>
<![CDATA[ Jurnal Ilmu Kesehatan dan Gizi Vol. 2 No. 3 (2024): Juli : Jurnal Imu Kesehatan dan Gizi ]]>
Publisher : <![CDATA[Pusat Riset dan Inovasi Nasional ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.55606/jig.v2i3.3041
<![CDATA[Dysmenorrhea is one of the problems experienced by female students during menstruation and causes pain in the lower abdomen, thus disrupting learning activities on campus. The purpose of this study was to determine the relationship between physical activity, nutritional status, and stress levels on the incidence of dysmenorrhea in Nutrition students at Surabaya State University. The method in this study was quantitative analytical observational with cross sectional research design. The sample of this study was 80 female nutrition students of Surabaya State University who were selected by purposive sampling technique. The instruments used were physical activity questionnaire (International Physical Activity Questionnaire), stress level questionnaire (Depression Anxiety Stress Scale 42), and dysmenorrhea questionnaire (Verbal Descriptor Scale). Data were analyzed using Spearman Rank test. The results showed that most of the Nutrition students of Surabaya State University experienced moderate physical activity (63.7%), normal nutritional status (55%), mild stress (57.5%), and mild dysmenorrhea (47.5%). The results showed that there was no significant relationship between physical activity and the incidence of dysmenorrhea (p>0.05). There is no significant relationship between nutritional status and the incidence of dysmenorrhea (p>0.05). There is a significant relationship between stress level and the incidence of dysmenorrhea (p<0.05). In conclusion, physical activity and nutritional status were not associated with the incidence of dysmenorrhea. On the other hand, there is a significant relationship between stress level and the incidence of dysmenorrhea in Nutrition students of Surabaya State University. Suggestions for future researchers to examine other variables such as the relationship between food intake and the incidence of dysmenorrhea and use the measurement of academic stress questionnaire to measure the stress level of students so that the results can be more specific.]]>
<![CDATA[Hubungan Konsumsi Kopi dan Kualitas Tidur Dengan Status Gizi Pada Mahasiswa Tingkat Akhir Teknik Sipil UNESA ]]>
<![CDATA[Hamnie Zahra]]>
<![CDATA[ Jurnal Ilmu Kesehatan dan Gizi Vol. 2 No. 3 (2024): Juli : Jurnal Imu Kesehatan dan Gizi ]]>
Publisher : <![CDATA[Pusat Riset dan Inovasi Nasional ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.55606/jig.v2i3.3062
<![CDATA[Increased coffee intake and sleep quality can affect the body so that it can have side effects on changes in nutritional status. The purpose of this study was to analyze the relationship between coffee consumption and sleep quality with nutritional status in Civil Engineering students at UNESA. This research design is using cross sectional. Data collection using questionnaires and anthropometric measurements of height and weight. The subjects in this study amounted to 62 people. Analysis of the relationship between coffee consumption variables and sleep quality with nutritional status using Spearman Rank test analysis. The results showed that there were 5 (9,09%) underweight students, 35 (63,6%) normal nutritional status, and 15 (27.2%) overweight students. Coffee consumption habits are classified as low as 9 people (16.3%), moderate as many as 44 people (80%), and high as many as 2 people (3.6%). Sleep quality was in the bad category as many as 43 people (78,1%) and in the good category as many as 12 people (21,8%). This study shows that the relationship between coffee consumption and nutritional status (p=0.179) and the relationship between sleep quality and nutritional status (p=0.949). Consuming a good amount of coffee and quality sleep will not affect nutritional status. Other factors that influence nutritional status are physical activity and food intake. The conclusion of this research is that there is no relationship between coffee consumption and nutritional status or sleep quality and nutritional status in UNESA Final Year Civil Engineering students. It is recommended that data be heterogeneous so that it can be more varied and not homogeneous.]]>
<![CDATA[Pengaruh Proses Blanching pada Pembuatan Tepung Terhadap Organoleptik Tepung Daun Pepaya Jepang (Cnidoscolus aconitifolius) ]]>
<![CDATA[Abdul Hairuddin Angkat]]>;
<![CDATA[Katherine Angeline Tambunan]]>;
<![CDATA[Wanda Lestari]]>
<![CDATA[ Jurnal Ilmu Kesehatan dan Gizi Vol. 2 No. 3 (2024): Juli : Jurnal Imu Kesehatan dan Gizi ]]>
Publisher : <![CDATA[Pusat Riset dan Inovasi Nasional ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.55606/jig.v2i3.3072
<![CDATA[Japanese pepaya leaves have many benefits in the body, especially preventing anemia. Making Japanese pepaya leaf flour can encourage the emergence of various and practical processed products. One physical method for modifying flour is blanching. The aim of this research was to determine the effect of blanching on the organoleptic properties of Japanese pepaya leaf flour. This research was experimental with Randomized Control Design (RCD), with 3 treatments, namely making flour without blanching, making flour with water blanching and making flour with steam blanching and 2 repetitions. Data were collected using organoleptic tests which included color, taste and aroma of Japanese pepaya leaf flour by 20 panelists. The organoleptic test results showed that the most preferred color of Japanese pepaya leaf flour was treatment A with a value of (4.05) and p=0.00. In terms of aroma, treatment C was the most liked with a value of (4.1), p value = 0.00. Based on the taste of treatment C, it was liked with a value of (4.15) in the very, very like category and p = 0.00.]]>
