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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 7 Documents
 1 
Search results for , issue "Vol 3, No 2 (2024)" : 7 Documents clear
Mutu Donat Panggang dengan Penambahan Tepung Tulang Ikan Tongkol (Euthynnus affinis) Yanti, Riska; Ayunda, Hanif Muchdatul; Safrida, Safrida; Febriansyah, Muhammad Irfan
Nutrition Scientific Journal Vol 3, No 2 (2024)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v3i2.12378

Abstract

Donat merupakan pangan jenis produk bakery yang berbentuk cincin dengan lubang ditengahnya atau biasanya terdapat isian yang berasa manis seperti krim atau selai. Donat tergolong makanan cepat saji yang digemari masyarakat sebagai alternatif cemilan, sehingga perlu dilakukan fortifikasi bahan pangan lainnya agar donat yang dihasilkan memiliki nilai gizi yang tinggi. Penambahan tepung tulang ikan tongkol kedalam donat panggang dapat memperbaiki kandungan gizi pada donat panggang yang dihasikan. Penelitian ini bertujuan menganalisis mutu, kandungan gizi dan organoleptik donat panggang dengan penambahan tepung tulang ikan tongkol.Metode penelitian ini menggunakan metode Eksperimen dengan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan. Uji organoleptik dinilai oleh 50 panelis yang tidak terlatih. Uji kandungan gizi meliputi : kadar air, kadar abu, kadar lemak, kadar protein dan kadar karbohidrat. Hasil penelitian uji organoleptik terhadap parameter warna, rasa, aroma dan tekstur menunjukkan (P0,05) yang artinya terdapat pengaruh nyata, sedangkan pada hasil uji proksimat terhadap parameter kadar air, kadar abu, kadar lemak menunjukkan (P0,05) yang artinya terdapat pengaruh nyata terhadap donat panggang dengan penambahan tepung tulang ikan tongkol.
Status gizi, pola konsumsi dan kejadian anemia pada ibu hamil Syaharani, Fadilah; Atmadja, Taufiq Firdaus Al-Ghifari; Listyawardhani, Yana
Nutrition Scientific Journal Vol 3, No 2 (2024)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v3i2.6099

Abstract

Anemia adalah kondisi tubuh apabila kadar hemoglobin (Hb) dalam darah dibawah kadar normal yaitu 11 gr/dl. Anemia sering terjadi pada ibu hamil karena pada kehamilan ibu membutuhkan zat-zat gizi lebih banyak untuk menunjang aktivitas ibu dan perkembangan janin. Sala satu faktor terjadinya anemia adalah status gizi dan buruknya pola makan. Penelitian ini bertujuan untuk mengetahui hubungan status gizi dan pola konsumsi dengan kejadian anemia pada ibu hamil. Desain penelitian yang digunakan adalah desain deskripsi korelasional dengan pendekatan cross sectional. Teknik analisis data yang digunakan adalah analisis uji Chi-Square. Metode pengambilan sampel menggunakan teknik total sampling. Subjek penelitian adalah ibu hamil dengan jumlah 83 orang. Hasil penelitian didapatkan sebagian besar ibu hamil Non KEK memiliki status gizi baik sebanyak 67 orang (80,7%) dan ibu hamil KEK memiliki status gizi kurang sebanyak 16 orang (19,3%) dengan nilai p-value 0,001 (p0,05) menunjukkan bahwa adanya hubungan status gizi dengan kejadian anemia pada ibu hamil. Hasil penelitian didapatkan sebagian besar ibu hamil memiliki pola konsumsi baik sebanyak 37 orang (44,6%), cukup sebanyak 28 orang (33,7%), kurang sebanyak 18 orang (21,7%) dengan nilai p-value 0,323 (p0,05) menunjukkan bahwa tidak ada hubungan pola konsumsi dengan kejadian anemia pada ibu hamil.
Stability of vitamin E and or K in cooking oil during the frying process Nabila, Talitha Shanda; Ati, Tiara Mustika; Nursafitri, Rifa Ayu; Padilah, Fikri Dwi; Maerani, Maerani; Faturohman, Hadi Yusuf
Nutrition Scientific Journal Vol 3, No 2 (2024)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v3i2.14096

Abstract

Cooking oil is the main ingredient in food processing that acts as a heat transfer medium, energy source, and solvent for vitamins A, D, E, and K. However, the frying process can affect the stability of vitamins, especially vitamins E and K, contained in the oil. This article aims to examine the stability of vitamins E and K in vegetable oil at high temperatures and how much remains after the frying process, as well as factors that affect degradation such as temperature, time, and oxygen exposure. Through a literature review, it was found that high temperatures and long heating can accelerate the damage to vitamins E and K, which is indicated by an increase in the peroxide number and changes in oil quality. Efforts to reduce degradation include regulating frying temperature and duration, avoiding exposure to oxygen and light, using additional antioxidants, and using chelating agents.
Pengetahuan dan paparan media berhubungan dengan perilaku remaja dalam membaca label informasi nilai gizi Khairinisa, Sari; Hidayanti, Lilik; Susilowati, Prima Endang
Nutrition Scientific Journal Vol 3, No 2 (2024)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v3i2.13797

Abstract

The consumption pattern of the community, including adolescents, has shifted to consuming ready-to-eat or packaged foods. This phenomenon needs to be controlled because these foods are generally high in sugar, salt and fat which are bad for health. This habit can arise partly due to low compliance to read nutritional value information labels. This study aims to analyze the factors associated with adolescent behavior in reading nutritional value information labels. The research method used cross sectional design with proportional stratified random sampling. The research sample was SMAN 1 Singaparna students, with a total of 328 people. Data were collected using a questionnaire instrument and analyzed by Chi Square Test. The results showed that there was a relationship between knowledge and the behavior of reading nutritional value information labels (p value = 0.009; OR = 1.859; 95% CI = 1.190-2.903) Media exposure also had a relationship with the behavior of reading nutritional value information labels (p value = 0.000; OR = 6.128; 95% CI = 2.857-13.137). However, there was no relationship between attitude (p value = 0.376), ability to read labels (p value = 0.264), special diet (p value = 0.130), gender (p value = 0.357) and pocket money (p value = 0.434) with the behavior of reading nutritional value information labels. Based on the results of this study, it can be concluded that knowledge and media exposure affect the behavior of reading nutritional value information labels, as well as being a risk factor. Therefore, it is recommended that students make it a habit to read nutrition labels before choosing packaged food products.
Karakteristik kimia dan organoleptik mie lidi dengan penambahan sari bayam merah Giyanturi, Anggi; Ayunda, Hanif Muchdatul; Febriansyah, Muhammad Irfan; Safrida, Safrida
Nutrition Scientific Journal Vol 3, No 2 (2024)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v3i2.12379

Abstract

Mie lidi merupakan salah satu makanan ringan yang disukai dan disenangi masyarakat Indonesia. Penyuka mie lidi tidak hanya anak-anak saja namun orang dewasa pun banyak yang menyukai mie lidi sebagai cemilan mereka karena cemilan ini cukup unik dan memiliki rasa yang enak, gurih serta renyah. Pembuatan mie lidi dengan penambahan sari bayam merah adalah salah-satu inovasi pembuatan makanan ringan mie lidi yang sehat. Penelitian ini bertujuan untuk mengetahui kandungan gizi terhadap mie lidi serta untuk mengetahui uji organoleptik yang terdapat pada mie lidi dengan penambahan sari bayam merah. Desain penelitian menggunakan desain eksperimental dengan menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan. Uji organoleptik dinilai oleh 50 panelis yang tidak terlatih. Uji kandungan gizi meliputi : Kadar air, Kadar abu, Kadar lemak, Kadar protein, Kadar karbohidrat. Hasil penelitian uji organoleptik terhadap parameter warna, rasa, aroma, tekstur dan overall menunjukkan (P0,05) yang artinya terdapat pengaruh nyata. Hasil uji proksimat terhadap parameter kadar abu dan kadar protein menunjukkan (P0,05) yang artinya terdapat pengaruh nyata terhadap mie lidi dengan penambahan sari bayam merah, sedangkan hasil uji proksimat terhadap parameter kadar air, kadar lemak tidak berpengaruh nyata terhadap mie lidi dengan penambahan sari bayam merah.
Pengetahuan dan frekuensi konsumsi fast food pada kelompok usia dewasa muda di Kepulauan Riau Anggraini, Citra Dewi; Herviana, Herviana; Rizma, Amalina
Nutrition Scientific Journal Vol 3, No 2 (2024)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v3i2.13953

Abstract

Fast food is defined as food with low nutritional quality, namely high in sugar, salt, fat and low in fiber and served with a fast process. The choice of food consumption in individuals is influenced by several factors, one of which is the knowledge possessed by the individual. The purpose of this study was to analyze the relationship between nutritional knowledge and the frequency of fast food consumption habits. The research design used an observational type with a cross-sectional design. The number of samples in this study was 158 people with a total sampling technique. The results of the study showed that subjects who had good knowledge were 95 people (60.2%) and less knowledge were 63 people (39.8%). Individuals who had a frequent frequency of fast food consumption were 82 people (51.9%) and rarely were 76 people (48.1%). There was no relationship between nutritional knowledge and the frequency of fast food consumption in the young adult age group in the Riau Islands.
Fortifikasi mie kering dengan tepung sorgum sebagai makanan fungsional sumber serat pangan Almadany, Muhyiddin Ibnul Arabi; Hidayanti, Lilik; Susilowati, Prima Endang
Nutrition Scientific Journal Vol 3, No 2 (2024)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v3i2.12008

Abstract

The teenage age group is vulnerable to obesity problems. The consumption pattern of foods high in fat and low in fiber is starting to increase, especially fast food, so that the need for balanced nutrition cannot be met. Instant noodles are a food that is often chosen because they are easy and quick to cook. Providing fortification in noodles is an alternative for reducing obesity rates. Sorghum is a source of high fiber from local food which can be used as an ingredient in making noodles. The addition of sorghum flour in making dry noodles is carried out as an effort to increase the nutritional value of food, especially dietary fiber and to utilize local food which is still underused in some areas. This research aims to examine the acceptability and dietary fiber content of dry noodles with the addition of sorghum flour. The design of this research is experimental. The design in this study used a factorial Completely Randomized Design (CRD) with a ratio of wheat flour to sorghum flour of 100:0 (F0), 90:10 (F1), 80:20 (F2), and 70:30 (F3). The analysis used for organoleptic data was Kruskal-wallis with the Mann-Whitney test. Food fiber content was tested using the enzymatic gravimetric method. The results of the research show that the acceptability results based on organoleptics which include color, aroma, texture and taste of dry sorghum flour noodles show significant differences in taste, texture and color, but not significant differences in aroma. The best treatment for sorghum flour dry noodles based on acceptability is F1 which is a 10% sorghum flour formula with a dietary fiber content of 7.24% and can be said to be a functional food source of dietary fiber.

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