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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 4, No 1 (2025)" : 7 Documents clear
Impact of storage and processing on vitamin c in fresh vegetables Amalia, Nirmala; Afifah, Suci Nur; Hidayat, Atmajaya Nur; Setiawan, Wayan; Budiarti, Erri Erlita; Maerani, Maerani; Faturochman, Hadi Yusuf
Nutrition Scientific Journal Vol 4, No 1 (2025)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v4i1.14051

Abstract

Vitamin C is a vitamin that is susceptible to oxidation, so it easily deteriorates when exposed to heat, light, or high temperatures. The purpose of this article is to summarize existing information on various storage and processing techniques related to vitamin C content, particularly fresh vegetables.The effect of temperature on vitamin C storage showed variations in the percentage of vitamin C content stored at room temperature (28°C-35°C) and low temperature (5°C-15°C). At low temperatures, the percentage of vitamin C content is higher than at room temperature. Storage at too high a temperature can reduce vitamin C content at the extreme temperature of 48°C. In addition, cold storage is a solution by freezing fresh vegetables so that in addition to maintaining the respiration rate, it also maintains the quality of vegetables from microorganisms. Therefore, steam blanching treatment before freezing will reduce the vitamin C compounds contained because it affects vitamin C which is very easily oxidized.
Kebiasaan membaca label pangan dan informasi nilai gizi pada mahasiswa SJMP Sekolah Vokasi IPB University Suhaima, Nurafi Razna; Fajri, Aulia Irhamni; Rahmadiasti, Keysa
Nutrition Scientific Journal Vol 4, No 1 (2025)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v4i1.15088

Abstract

Label pangan dan informasi nilai gizi berperan penting dalam mendukung konsumen membuat keputusan pangan yang sehat. Penelitian ini bertujuan untuk mengkaji kebiasaan membaca label pangan dan pemahaman Informasi Nilai Gizi pada mahasiswa Program Studi Supervisor Jaminan Mutu Pangan (SJMP), Sekolah Vokasi, IPB University. Metode yang digunakan adalah survei kuantitatif dengan penyebaran kuesioner secara daring kepada 85 responden. Hasil menunjukkan bahwa responden memiliki kebiasaan membaca label pangan (91,8%), dan table ING (83,5%). Informasi yang paling sering diperhatikan adalah merek dagang (77,6%), tanggal kedaluwarsa (72,9%), dan logo halal (70,6%). Adapun komponen yang paling diperhatikan dalam tabel ING adalah gula (54,1%) dan vitamin/mineral (40%). Dalam hal ini, tingkat keterpaparan informasi berhubungan dengan pengetahuan dan kebiasaan membaca label. Temuan ini menunjukkan perlunya penguatan edukasi mengenai informasi nilai gizi, serta pentingnya pertimbangan implementasi sistem Front-of-Pack Nutrition Labeling (FoPNL) untuk meningkatkan keterbacaan dan pemahaman label oleh generasi muda.
Pengetahuan dan sikap penjamah makanan terhadap higiene sanitasi makanan di Toko Kue XY Tasikmalaya Oktaviani, Ersya Sri; Dika, Nidya Elpara; Salsabila, Salwa; Muldani, Muhammad Defrian; Putri, Azka Megistriani; Gifari, Agi Ahmad; Annashr, Nissa Noor
Nutrition Scientific Journal Vol 4, No 1 (2025)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v4i1.15855

Abstract

This study aims to determine the extent of the application of food hygiene and sanitation principles at XY Cake Shop in Tasikmalaya City. This study uses a quantitative method with a cross-sectional study design. The population consists of all 35 shop employees who were sampled through total sampling techniques. Data were collected using a Google Form questionnaire and observation with a checklist sheet. The results showed that 57.1% of respondents had high knowledge about food hygiene and sanitation, especially in terms of personal hygiene and the use of safe food additives (BTP). Most (more than 80%) showed a positive attitude towards the use of natural BTP and the importance of supervision from health agencies. As many as 97.1% stated that they had used BTP according to the provisions and 100% did not use hazardous materials. However, only 25.7% of respondents had attended training related to BTP. The Chi-Square test showed a significant relationship between knowledge and behavior (p = 0.006), and attitude and behavior (p = 0.002). These findings indicate that improving the behavior of food handlers can be achieved through strengthening aspects of knowledge and attitudes, as well as ongoing training. This study recommends increasing human resource capacity and regular supervision to ensure food safety in micro and medium-scale businesses.
Tingkat kecukupan energi dan zat gizi makro dengan status gizi remaja di Panti Asuhan Syubbaanul Wathon Kota Tasikmalaya Madani, Feryka Puri; Susilowati, Prima Endang; Husnul, Nisatami
Nutrition Scientific Journal Vol 4, No 1 (2025)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v4i1.15180

Abstract

Remaja yang tinggal di panti asuhan merupakan kelompok yang berada pada masa pertumbuhan dan rentan mengalami masalah gizi. Status gizi remaja dapat dipengaruhi beberapa faktor, diantaranya oleh tingkat kecukupan energi dan zat gizi makro dari makanan yang dikonsumsi. Penelitian ini bertujuan untuk mengetahui hubungan tingkat kecukupan energi dan zat gizi makro dengan status gizi remaja di Panti Asuhan Syubbaanul Wathon Kota Tasikmalaya. Metode penelitian ini yaitu cross sectional dengan 77 remaja yang tinggal di panti asuhan sebagai sampel penelitian yang diambil dengan metode total sampling. Data tingkat kecukupan energi dan zat gizi makro diperoleh dari rata-rata asupan yang dikumpulkan melalui wawancara food recall 2x24 jam. Data status gizi remaja diperoleh dari hasil pengukuran tinggi badan menggunakan stadiometer dan berat badan dengan timbangan digital, kemudian dilakukan analisis menggunakan aplikasi WHO Anthroplus. Uji statistik untuk analisis data menggunakan Chi-Square. Hasil penelitian menunjukkan tidak ada hubungan antara tingkat kecukupan energi (p = 0,441), karbohidrat (p = 0,128), lemak (p = 0,314), dan protein (p = 0,556) dengan status gizi remaja. Diperlukan edukasi tentang pengetahuan gizi seimbang untuk meningkatkan kualitas dan kuantitas makanan sehari-hari bagi remaja di panti asuhan.
Kebiasaan Sarapan, Kualitas Tidur, dan Screen Time Terhadap Konsentrasi Belajar SMP Kartika X-1 Bandung Anggraeni, Shintia Dewi; Harun, Iriyanti; Irawan, Galuh Chandra
Nutrition Scientific Journal Vol 4, No 1 (2025)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v4i1.16644

Abstract

ABSTRACTThe ability to concentrate on learning is very important in supporting students’ academic achievements. Learning concentration is influenced by various lifestyle factors such as breakfast habits, sleep quality, and gadget screen time. This study aims to determine how the relationship between these three variables affects students’ learning concetration at SMP Kartika X-1 Bandung. This analytical observational research uses a cross-sectional approach involving 143 subjects from grades VII and VIII, selected through proportionate stratified random sampling techniques. The research instruments included a breakfast habits questionnaire, the Pittsburgh Sleep Quality Index (PSQI), a gadget screen time questionnaire, and a learning concentration questionnaire. The result show that (52.4%) of respondents have requent breakfast habits, (49%) have sufficient sleep quality, (74.1%) have excessive screen time, and (41.3%) have low learning concentration. Bivariate analysis shows that breakfast habits p=0.011, sleep quality p=0.000, and gadget screen time p=0.012 are significantly relate to students’ concentration (p0.05)ABSTRAKKemampuan dalam konsentrasi belajar sangat penting dalam mendukung prestasi akademik siswa. Konsentrasi belajar dipengaruhi oleh berbagai faktor gaya hidup seperti kebiasaan sarapan, kualitas tidur, dan screen time gadget. Penelitian ini bertujuan untuk menentukan bagaimana hubungan antara ketiga variabel ini mempengaruhi konsentrasi belajar siswa di SMP Kartika X-1 Bandung. Penelitian observasional analitik dengan pendekatan cross-sectional yang melibatkan 143 subjek dari kelas VII dan VIII, yang dipilih melalui teknik proportionate strastified random sampling. Instrumen penelitian meliputi kuesioner kebiasaan sarapan, Pittsburgh Sleep Quality Index (PSQI), kuesioner screen time gadget, dan kuesioner konsentrasi belajar. Hasil penelitian menunjukkan bahwa (52.4%) responden memiliki kebiasaan sarapan yang baik, (49%) memiliki kualitas tidur yang cukup, (74.1%) memiliki screen time berlebihan, dan (41,3%) memiliki konsentrasi belajar yang rendah. Analisis bivariat menunjukkan bahwa kebiasaan sarapan p=0.011, kualitas tidur p=0.000, dan screen time gadget p=0.012 secara signifikan berkaitan dengan konsentrasi belajar siswa (p0.05).
Mi kering berbahan tepung kacang merah dengan pewarna buah naga sebagai pangan sumber serat Khalidza, Wafiq Noor; Susilowati, Prima Endang; Ghaffar, Mufti
Nutrition Scientific Journal Vol 4, No 1 (2025)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v4i1.16665

Abstract

Noodles are one of the types of food favored by the public. Most noodles available on the market are made from wheat flour, which is high in starch and low in fiber. An alternative is to replace the ingredients with those that have higher nutritional value. Red beans and dragon fruit offer nutritional benefits, including high fiber content and antioxidants. This study aims to evaluate the acceptability, fiber content, and starch content of dried noodles substituted with red bean flour and colored with dragon fruit juice. This research used a Completely Randomized Design (CRD) with four formulations and three replications. The noodle formulations were made by combining red bean flour and dragon fruit juice with the following wheat flour to red bean flour ratios: 100:0 (F0), 80:20 (F1), 70:30 (F2), and 60:40 (F3). The data were analyzed using the Kruskal-Wallis test followed by the Mann-Whitney post hoc test. Crude fiber content was analyzed using the gravimetric method, and starch content was analyzed using the AOAC (1970) method. Organoleptic testing results showed significant differences in aroma, color, taste, and texture indicators. Formula F1 was the most preferred formulation, with the highest average scores across the four evaluation criteria. The analysis of the selected formula (F1) showed it contained 2.69 g of crude fiber per 100 g of dried noodles and 74.28 g of starch per 100 g of dried noodles. It is concluded that Formula F1 can be considered a fiber-rich food. This study recommends consuming the dried noodles along with other fiber-rich foods to meet daily fiber requirements.
Pola konsumsi ultra processed food dan kejadian gizi lebih pada remaja Natalia, Sinta; Hidayanti, Lilik; Wardani, Yusrima Syamsina
Nutrition Scientific Journal Vol 4, No 1 (2025)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v4i1.16964

Abstract

Overnutrition among adolescents is a growing public health concern both globally and nationally. It is closely associated with high consumption of ultra-processed foods (UPF) and low levels of physical activity. Adolescents tend to prefer convenient, energy-dense foods and lead sedentary lifestyles, which can trigger an energy imbalance and lead to fat accumulation. Objective: This study aimed to analyze the differences in UPF consumption patterns and physical activity based on overnutrition status among adolescents. Methods: This quantitative study used a cross-sectional design. The sample consisted of 87 students from grades VII and VIII at SMP Negeri 8 Tasikmalaya, selected using proportionate stratified random sampling. UPF consumption was measured using the Semi Quantitative Food Frequency Questionnaire (SQ-FFQ), and physical activity was assessed using the Global Physical Activity Questionnaire (GPAQ). Nutritional status was determined by measuring body weight (kg) and height (cm), and assessed using BMI-for-age based on Z-scores. Data analysis was conducted using univariate and bivariate analysis with the Mann-Whitney test. Results: There were significant differences in the amount of UPF consumption (p=0.000), frequency of UPF consumption (p=0.000), and physical activity (p=0.002) based on overnutrition status. Conclusion: There are significant differences in the amount and frequency of UPF consumption and levels of physical activity based on overnutrition status among adolescents. Educational efforts and targeted interventions are needed to reduce UPF intake and promote physical activity to prevent overnutrition in adolescents.Gizi lebih pada remaja merupakan masalah kesehatan masyarakat yang semakin meningkat secara global maupun nasional. Gizi lebih berhubungan dengan tingginya konsumsi ultra processed food (UPF) dan rendahnya aktivitas fisik. Remaja cenderung memilih makanan yang praktis dan tinggi energi, serta menjalani gaya hidup sedentari, yang dapat memicu ketidakseimbangan energi dan menyebabkan penumpukan lemak tubuh.Tujuan: Penelitian ini bertujuan untuk menganalisis perbedaan pola konsumsi UPF dan aktivitas fisik berdasarkan kejadian gizi lebih pada remaja. Metode: Penelitian ini merupakan penelitian kuantitatif dengan menggunakan desain penelitian cross sectional. Sampel pada penelitian ini berjumlah 87 siswa kelas VII dan VIII di SMP Negeri 8 Tasikmalaya yang diambil menggunakan teknik proportionate stratified random sampling. Variabel pola konsumsi UPF diukur menggunakan kuesioner Semi Quantitative Food Frequency Questionnaire (SQ-FFQ), sedangkan variabel aktivitas fisik diukur menggunakan kuesioner Global Physical Activity Questionnaire (GPAQ). Status gizi diukur dengan penimbangan berat badan (kg) dan tinggi badan (cm) dan ditentukan menggunakan IMT/U berdasarkan Z-score. Analisis data dilakukan secara univariat dan bivariat menggunakan uji Mann Whitney. Hasil: Terdapat perbedaan antara jumlah konsumsi ultra processed food berdasarkan kejadian gizi lebih pada remaja (p=0,000), terdapat perbedaan antara frekuensi konsumsi ultra processed food berdasarkan kejadian gizi lebih pada remaja (p=0,000), terdapat perbedaan antara aktivitas fisik berdasarkan kejadian gizi lebih pada remaja (p=0,002). Kesimpulan: Terdapat perbedaan signifikan antara jumlah dan frekuensi konsumsi UPF serta aktivitas fisik berdasarkan kejadian gizi lebih pada remaja. Diperlukan upaya edukasi dan intervensi untuk menurunkan konsumsi UPF serta meningkatkan aktivitas fisik guna mencegah gizi lebih pada remaja.

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