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Nisatami Husnul
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Nutrition Scientific Journal
Published by Universitas Siliwangi
ISSN : 29645603     EISSN : 29649552     DOI : https://doi.org/10.37058
Core Subject : Humanities, Health, Science,
Humanities Chemistry Health Professions Immunology & microbiology Public Health
Nutrition Scientific Journal (e-ISSN: 2964-9552; p-ISSN: 2964-5603) is a National Journal published twice a year (December and June) by Department of Nutrition Science, Faculty of Health Science, Universitas Siliwangi. Nutrition Scientific Journal is focused in the field of nutrition, with scope : clinical nutrition, community nutrition, functional food, food technology related to nutrition, and food services system.
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 40 Documents
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Pendidikan gizi terhadap pengetahuan, sikap, dan praktik sarapan pada siswa SMP IT Nurul Fajar Cikarawang Widhi, Anisa Sekar; Alamsyah, Putri Rahmah
Nutrition Scientific Journal Vol 1, No 1 (2022)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v1i1.5962

Abstract

Breakfast contributes energy by 25% of the level of total daily energy needs. One third of the students of SMP IT Nurul Fajar Cikarawang Village have poor breakfast habits and quality. Adolescence is the most important phase in the formation of an individual's eating habits. A teenager's eating habits consist of knowledge related to breakfast, one's attitudes and practices towards breakfast. Knowledge-based practices will last a long time, therefore it is important for adolescents to obtain nutrition education from various sources, one of which is school. The purpose of this study was to determine the impact of nutrition education interventions on the knowledge, attitudes, and practices of adolescents regarding breakfast. The design of this study was a quasi experimental and purposive sampling method with a sample size of 57 7th and 8th grade students aged 12-15 years at SMP IT Nurul Fajar, Cikarawang Village. The healthy breakfast nutrition education intervention was given in 2 sessions with a duration of 50 minutes for each session. The media used in this research include leaflets, posters, videos, and materials in the form of power points. The results showed that there was a significant increase in the knowledge and attitude scores of adolescents regarding healthy breakfast (p≤0.05), while the practice of breakfast in adolescents experienced an insignificant increase (p0.05). Nutrition education interventions have an impact on increasing adolescent knowledge and attitudes regarding healthy breakfast, but the impact is not seen on adolescent breakfast practices. This is because the duration and frequency of nutrition education are too short, so nutrition education interventions are needed with a longer frequency and duration.
Status gizi balita sebelum dan saat Pandemi Covid-19 di wilayah kerja Puskesmas Baleendah Kabupaten Bandung Nisatami Husnul; Wawa Sukmawati; Ade Yuliany Pratiwi
Nutrition Scientific Journal Vol 2, No 1 (2023)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v2i1.7389

Abstract

The Covid-19 pandemic has had a thoughtful impact on health. The social restrictions that were in effect during the pandemic have more or less affected health services, including nutrition services for toddlers. This study aims to see an overview of the nutritional status of toddlers before and during the Covid-19 pandemic in the working area of the Baleendah Health Center. The method uses descriptive analysis with a retrospective design. The nutritional status of toddlers was obtained from weighing data for February 2020 (before the pandemic) and February 2021 (during the pandemic), sourced from the Baleendah Health Center's (Puskesmas Baleendah) Toddler Weighing Month (BPB) report. The number of children under five measured was 5559 in 2021 and 3453 in 2020. The nutritional status of wasting, stunting, underweight and overweight decreased compared to before the pandemic. The nutritional status increase of normal nutritional status in the three indicators in the working area of the Puskesmas Baleendah.
Keragaman pangan dengan kejadian kurang gizi pada anak usia 6-23 bulan Kamila, Luthfi Nurul; Hidayanti, Lilik; Atmadja, Taufiq Firdaus Al-Ghifari
Nutrition Scientific Journal Vol 1, No 1 (2022)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v1i1.5704

Abstract

Dietary diversity plays a role in meeting nutritional needs to prevent undernutrition in children. This study aims to analyze the relationship between food diversity and the incidence of undernutrition in children aged 6-23 months in Sukarame Village, Sukarame District, Tasikmalaya Regency in 2022. This research method is observational with a cross-sectional design. The research subjects were 74 children who were selected based on the proportional random sampling technique. Data analysis used descriptive statistical tests and Fisher’s tests. The results of the univariate analysis found that the incidence of stunting, underweight, and wasting were 10.8%, 8.1%, and 8.1%, respectively. Most of the subjects in this study consumed various foods (55.4%). Statistical analysis showed that dietary diversity was significantly associated with underweight (p=0,03), but there was no association between dietary diversity and stunting (p=0.725) and wasting (p=0.216) in children aged 6-23 months. Adequate portions and amounts of food must accompany the consumption of food diversity to meet nutritional needs.
Asupan energi dan protein pada ibu menyusui asi eksklusif di Kecamatan Batununggal Kota Bandung Yusrima Syamsina Wardani; Dewi Marhaeni Diah Herawati; Ginna Megawati
Nutrition Scientific Journal Vol 2, No 1 (2023)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v2i1.7494

Abstract

ABSTRACTMother's milk contains nutrients for optimal growth and development, increases body resistance, protects against infection, forms a healthy digestive system, and increases intelligence. The purpose of this study was to determine energy and protein intake in exclusively breastfed breastfeeding mothers in Batununggal District, Bandung CityThis research method uses a quantitative approach with a cross-sectional design to look at the food intake of exclusively breastfeeding mothers. Sample calculation using quota sampling. A sample of 44 mothers were obtained who exclusively breastfed. Data was collected using multiple 24 hour recall for 3 days to describe the eating habits of 44 exclusively breastfeeding mothers.The results showed that the intake of energy (61.36%) and protein (59.09%) of breastfeeding mothers was adequate (adequate if ≥ 80%). Adequate energy intake because every morning the average mother consumes sweet tea, eats a large portion of rice compared to the side dishes, eats sweet cake snacks after breastfeeding. Protein intake Mothers consume a lot of types of protein such as tofu and tempeh because they are easy to get, affordable prices and the way to process them is very easy, namely frying.The majority of exclusive breastfeeding mothers in Batununggal District have adequate energy and protein intake. Despite this, there is a need for nutritional education regarding food intake for exclusive breastfeeding mothers so that mothers consume food with balanced nutrition. There is also ongoing monitoring and evaluation of work programs focused on the problem of food intake for breastfeeding mothers. Further research is needed to determine the quality of breast milk from the food intake of breastfeeding mothers which is associated with infant development.Keywords: energy intake, protein intake, nutritional intake of breastfeeding mothers, exclusive breastfeeding mothersABSTRAKAir Susu Ibu mengandung nutrisi untuk pertumbuhan dan perkembangan yang optimal, meningkatkan daya tahan tubuh, melindungi dari infeksi, membentuk sistem pencernaan yang sehat, dan meningkatkan kecerdasan. Tujuan penelitian ini untuk mengetahui asupan energi dan protein pada ibu menyusui asi eksklusif di Kecamatan Batununggal Kota BandungMetode penelitian ini menggunakan pendekatan kuantitatif dengan desain cross sectional untuk melihat asupan makan Ibu menyusui ASI eksklusif. Perhitungan sampel menggunakan quota sampling. Di dapatkan sampel sebanyak 44 ibu yang menyusui ASI eksklusif. Data dikumpulkan dengan multiple 24 hour recall selama 3 hari untuk mengetahui gambaran kebiasaan makan pada 44 ibu menyusui ASI eksklusif.Hasil penelitian menunjukkan bahwa, asupan energi (61,36%) dan protein (59,09%) ibu menyusui adekuat (adekuat jika ≥ 80%). Asupan energi adekuat karena setiap pagi rata-rata ibu mengonsumsi teh manis, memakan nasi dengan porsi yang banyak dibanding dengan lauknya, memakan camilan kue manis setelah ibu menyusui. Asupan protein Ibu banyak mengkonsumsi jenis protein seperti tahu dan tempe karena mudah didapat, harga terjangkau dan cara pengolahannya sangat mudah yaitu digoreng.Mayoritas ibu menyusui ASI eksklusif di Kecamatan Batununggal memiliki asupan energi dan protein yang adekuat. Meskupun demikian hal ini, perlu adanya edukasi gizi mengenai asupan makan Ibu menyusui ASI eksklusi agar ibu mengkonsumsi makanan dengan gizi seimbang. Diadakan juga monitoring dan evaluasi yang berkelanjutan terhadap program kerja yang difokuskan pada masalah asupan makan ibu menyusui. Perlu penelitian lebih lanjut untuk mengetahui kualitas ASI dari asupan makan Ibu menyusui yang dihubungkan dengan perkembangan bayi.Kata kunci: asupan energi, asupan protein, asupan gizi ibu menyusui, ibu menyusui ASI eksklusif
Hubungan keragaman konsumsi pangan dan asupan zat gizi dengan kejadian stunting pada balita usia 24-59 bulan Karlina Karlina; Lilik Hidayanti; Taufiq Firdaus Al Ghifari Atmadja
Nutrition Scientific Journal Vol 2, No 1 (2023)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v2i1.5803

Abstract

Stunting as a result of chronic nutritional problems in the long term. Height for age -2 Standard Deviation (SD) is called stunting. This study aims to analyze the relationship between the diversity of food consumption and nutrient intake with the incidence of stunting in toddlers aged 24-59 months. The method of this research was analytic observational with cross sectional design. The population of this study were all children under five in Sukaratu Village, Sukaresik District as many as 364 people. The subject of this study was toddlers aged 24-59 months, obtained as many as 76 subject. Sampling using Proportional Random Sampling technique. The statistical test used is Chi-square. There was a significant relationship between stunting and food diversity (OR 6,1) energy intake (OR 5,6), protein intake (OR 8,8), carbohydrate intake (OR 3.9), and fat intake (OR 8,5). Keywords: diversity of food consumption, nutrient intake, stunting, toddler
Stabilitas antioksidan ekstrak teripang hitam (Holothuria atra) terhadap suhu dan lama pemanasan Nurhamzah, Lutfi Yulmiftiyanto; Agustini, Tri Winarni; Fahmi, A. Suhaeli
Nutrition Scientific Journal Vol 1, No 1 (2022)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v1i1.5897

Abstract

Holothuria atra merupakan salah satu biota laut yang mempunyai kandungan senyawa antioksidan. Senyawa antioksidan dalam proses pengolahannya dapat mengalami degenerasi karena beberapa faktor, yaitu suhu dan pH. Tujuan dari penelitian ini adalah untuk mengetahui kandungan senyawa antioksidan dan potensi teripang hitam sebagai sumber pangan sehat. Proses ekstraksi dilakukan dengan maserasi menggunakan pelarut etanol 96%. Penelitian ini menggunakan suhu pemanasan (60⁰C dan 90⁰C) dan lama pemanasan (30 menit, 60 menit, 90 menit). Stabilitas senyawa antioksidan dilihat melalui uji DPPH (IC50), Fenol, dan Flavonoid. Data parametrik dianalisis dengan ANOVA. Hasil uji metabolit sekunder H. atra yaitu, antioksidan dengan nilai IC50 97,63±2,78, fenolik 3,13±0,096 mgGAE/g, flavonoid 1,72±0,091 mg/g. Nilai IC50 turun melebihi 50% pada perlakuan suhu 90⁰C selama 30 menit yaitu sebesar 321,84±11,82 ppm, nilai fenol turun melebihi 50% pada perlakuan suhu 90⁰C selama 30 menit yaitu sebesar 1,21±0,006 ppm, nilai flavonoid turun melebihi 50% pada perlakuan suhu 60⁰C selama 90 menit yaitu sebesar 0,67±0,008. Kandungan antioksidan pada teripang hitam memiliki potensi sebagai pangan fungsional yang bermanfaat bagi kesehatan.
Asupan omega-6 dan kejadian persalinan caesarean section di wilayah Puskesmas Bendosari Fitriana Mustikaningrum; Anindya Rahmaningtyas; Nur Lathifah Mardiyati; Dwi Sarbini
Nutrition Scientific Journal Vol 2, No 1 (2023)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v2i1.7120

Abstract

The prevalence of Cesarean Section (SC) childbirth in the Bendosari Health Center area is quite high, namely p in 2022 from January to March as much as 28.68% of the total 122 deliveries. One of the factors that cause cesarean section is PUFA intake, especially high omega-6 intake.  This study aims to determine the relationship between omega-6 intake and the incidence of cesarean section in postpartum mothers in the Bendosari Health Center area. This study was used an observational method with a cross sectional approach. The subjects of the study were 66 postpartum mothers and purposive sampling method was used because the number of postpartum mothers who have infants less than 3 months and had history of SC not by their will, not due to short birth spacing, not placenta previa and infection was limited. Sampling of postpartum mothers with infants 3 months of age is done with the aim of observing omega-6 consumption in the 2nd and 3rd trimesters. Data on omega-6 intake during the 2-3rd semester tri pregnancy period were obtained by direct interview method using the Semi Quantitative Food Frequency (SQ-FFQ) form while data method of delivery was obtained through secondary data from Bendosari Primary health care.  The association between omega-6 intake and the incidence of SC birth was analyzed using the Chi Square test. There was no relationship between omega-6 intake and the incidence of SC in the Bendosari Health Center area (P-value= 0.96).  Keywords: omega-6 intake, cesarean section, pregnancy
Review: asam bongkrek, toksin bakteri dari tempe bongkrek Mufti Ghaffar
Nutrition Scientific Journal Vol 2, No 1 (2023)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v2i1.7486

Abstract

ABSTRACTIn Indonesia tempe bongkrek has been known to cause poisoning, and extraordinary incidents have occurred as a result of its consumption. The toxin that comes from tempe is bongkrekic acid. The purpose of writing this article is to summarize what is known about bongkrekic acid, its sources, production, poisoning, and prevention of exposure to bongkrekic acid. Tempe bongkrek can cause food poisoning caused by bongkrekic acid. Bongkrekic acid is a mitochondrial toxic compound produced by the bacterium Burkholderia gladioli pathovar cocovenenans. B. Gladioli produce the toxic compounds toxoflavin and bongkrekic acid. Bongkrekic acid contamination usually occurs when coconut-based food products, such as tempe bongkrek, are prepared under unhygienic conditions or stored improperly. Bongkrekic acid is very toxic and can cause poisoning in humans and animals. Intoxication caused by consuming contaminated tempe bongkrek can occur very quickly within 1-10 hours. This acid primarily affects the liver, causing liver damage, organ failure, and often leading to death. Prevention can use calincing leaves, adding NaCL, and drying.Keywords: bacterial toxin, bongkrekik acid, foodborne, tempe bongkrek  ABSTRAKDi Indonesia tempe bongkrek telah diketahui dapat menyebabkan keracunan, dan telah terjadi kejadian luar biasa akibat pengonsumsiannya. Toksin yang berasal dari tempe ini adalah asam bongkrek. Tujuan penulisan artikel ini adalah merangkum apa yang telah diketahui mengenai asam bongkrek, sumber, produksi, keracunan, dan pencegahan terpapar asam bongkrek. Tempe bongkrek dapat menyebabkan keracunan makanan yang disebabkan oleh asam bongkrek. Asam bongkrek merupakan salah satu senyawa toksik mitokondrial yang dihasilkan oleh bakteri Burkholderia gladioli pathovar cocovenenans. B. Gladioli menghasilkan senyawa beracun toksoflavin dan asam bongkrek. Kontaminasi asam bongkrek biasanya terjadi saat produk makanan berbasis kelapa, seperti tempe bongkrek, disiapkan dalam kondisi tidak higienis atau disimpan secara tidak tepat. Asam bongkrek sangat beracun dan dapat menyebabkan keracunan pada manusia dan hewan. Intoksikasi yang disebabkan mengonsumsi tempe bongkrek terkontaminasi dapat terjadi sangat cepat dalam kurun waktu 1-10 jam. Asam ini terutama mempengaruhi hati, menyebabkan kerusakan hati, kegagalan organ, dan seringkali berujung pada kematian. Pencegahan dapat menggunakan daun calincing, penambahan NaCL, dan pengeringan. Kata kunci: asam bongkrek, penyakit bawaan makanan, tempe bongkrek, toksin bakteri
Tingkat pengetahuan dan kebiasaan konsumsi junk food dengan status gizi pada mahasiswa Program Studi Gizi Universitas Siliwangi Annisa, Maulina; Atmadja, Taufiq Firdaus Al-Ghifari; Susilowati, Prima Endang
Nutrition Scientific Journal Vol 1, No 1 (2022)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v1i1.5804

Abstract

Nutritional problems can be caused by the habit of consuming foods high in fat, salt, and sugar and low in vitamins and minerals, or "junk food." The level of knowledge related to junk food also influences perceptions, attitudes, consumption behavior, and consumption habits related to junk food, as well as nutritional status. The aim of the study was to find out the correlation between the level of knowledge and habits of eating junk food and the nutritional status of the 2019 class of Siliwangi University Nutrition Study Program students. The research method is a quantitative analytic survey with a cross-sectional approach. The technique of taking purposive sampling subjects from a population of 71 people and 69 people as research subjects Data collection involves filling out a junk food knowledge test, the Food Frequency Questionnaire (FFQ), and measuring height and weight. Data analysis used the Spearman rank correlation test. The results of the research on the level of knowledge of junk food and nutritional status obtained a significance value of 0.045 (0.05) and a correlation coefficient of 0.242. The significance value of the habit of eating junk food with regard to nutritional status is 0.521 ( 0.05). The conclusion of this study is that there is a moderate or moderately strong relationship between the level of knowledge of junk food and nutritional status, but no relationship between junk food habits and nutritional status. Suggestions include reducing or avoiding consumption of junk food and applying information and knowledge in everyday life so that you have a good nutritional status and avoid the dangers of junk food for your health.Masalah gizi dapat ditimbulkan oleh kebiasaan konsumsi makanan tinggi lemak, garam, gula dan rendah vitamin serta mineral atau disebut junk food. Tingkat pengetahuan terkait junk food juga berpengaruh terhadap persepsi, sikap, perilaku konsumsi dan kebiasaan konsumsi junk food serta status gizi. Tujuan dari penelitian ini adalah untuk mengetahui korelasi antara tingkat pengetahuan dan kebiasaaan konsumsi junk food dengan status gizi mahasiswa angkatan 2019 Program Studi Gizi Universitas Siliwangi. Metode penelitian kuantitatif dengan survei analitik dan  pendekatan cross sectional. Teknik pengambilan subjek menggunakan seluruh sampel namun dari 71 total populasi hanya 69 subjek yang memenuhi kriteria. Pengambilan data dengan cara pengisian kuesioner tingkat pengetahuan junk food, Food Frequency Questionnare (FFQ), pengukuran tinggi badan dan berat badan. Analisis data menggunakan uji korelasi spearman rank. Hasil penelitian ini yaitu terdapat hubungan antara tingkat pengetahuan junk food dengan status gizi, didapatkan nilai (0,05) sebesar 0.045 dan nilai koefisiensi korelasi 0.242 yang menunjukkan tingkat keeratan hubungan moderat atau sedang. Tidak terdapat hubungan antara kebiasaan makan  junk food dengan status gizi (0,05) yaitu 0.521.
Proporsi tepung ampas kelapa dan tepung ubi jalar ungu terhadap karakteristik fisik, kimia dan organoleptik pie susu Gisela Puspa W Anindya; Hiasinta A Purnawijayanti; Veronica Ima Pujiastuti
Nutrition Scientific Journal Vol 2, No 1 (2023)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v2i1.7359

Abstract

Fiber requirements according to the 2019 RDA are 37 g/day for men and 32 g/day for women aged 19-29 years. Indonesian people consume an average of 10.5 g of dietary fiber per day, in other words, they only meet about a third of their ideal needs. Low consumption of fiber can cause various degenerative diseases. These problems can be overcome by developing high-fiber foods by utilizing coconut dregs flour and purple sweet potato flour as raw materials for making products such as milk pie. This study aims to determine the effect of the proportions of coconut dregs flour and purple sweet potato flour on the physical, chemical, and organoleptic characteristics of milk pie. This research is an experimental study using a completely randomized design [CRD] with 4 treatments and 3 repetitions. The panelists who were involved in the organoleptic test were 30 students of the Undergraduate Nutrition Study Program, STIKes Rapih Yogyakarta. The results showed that the proportions of coconut pulp flour and purple sweet potato flour affected toward[p-value 0.05] moisture content, dietary fiber content, appearance, aroma, taste, and overall preference , but had no effect [p-value 0.05]. The level of crispiness, and texture of the milk pie. The milk pie product in this study can be categorized as a high-fiber product so that it can be used as an alternative product to increase fiber consumption.

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