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Dini Junita
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INDONESIA
Journal of Applied Nutrition and Dietetic
Published by Politeknik Kesehatan Kemenkes Aceh
ISSN : 27977412     EISSN : -     DOI : https://doi.org/10.30867/jand
Core Subject : Health, Science,
Biochemistry, Genetics & Molecular Biology Health Professions Medicine & Pharmacology Public Health
Journal of Applied Nutrition and Dietetic is a scientific publication in the field of: Nutrition and dietetic to aspects of nutrition science Clinical nutrition Food and nutrition Food technology and applied health science
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 32 Documents
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Exclusive breastfeeding and low birth weight as risk factors of stunting in under-five children: A case-control study in Darul Imarah Sub-District, Aceh Besar, Indonesia Rauzatul Izzah; Aripin Ahmad; Dini Junita; Syuja’ Rafiqi Arifin
JAND: Journal of Applied Nutrition and Dietetic Vol. 1 No. 1 (2021): June 2021
Publisher : Jurusan Gizi, Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/jand.v1i1.30

Abstract

Stunting refers to children’s growth and development disorders and is affected by chronic nutrient deficiency, repeated infections, and a lack of stimulation during the first 1000 days of their life. This study aimed to examine the effects of breastfeeding and birth weight on the incidence of stunting in under-five children. This case-control study design involved 116 under-five children: 53 children in the case group and 53 children in the control group. This study was conducted in Darul Imarah Community Health Center, Aceh Besar. The data on characteristics, early breastfeeding initiation, exclusive breastfeeding, and breastfeeding duration were collected using the interview method. Meanwhile, the data on birth weight was collected from birth records in the MCH book. Finally, the data on stunting were collected using the anthropometric measurements determined by the HAZ index based on the z-score. A child would have categorized as stunted if the z-score value had been <-2 SD. The collected data were then analyzed using the bivariate and multivariate analyses and the binary logistic regression test at a 95% confidence level. The results showed that exclusive breastfeeding and LBW were risk factors of stunting in under-five children. Children without exclusive breastfeeding had 4.57 times as great risk of stunting as those with exclusive breastfeeding (OR = 4.57; 95% CI; 1.57-13.27). Moreover, children born with low birth weight had 9.43 times as great risk of stunting as those born with normal weight (OR = 9.43; 95% CI; 3.54-25.12). Education and promotion are needed to increase exclusive breastfeeding and improve pregnant women’s health to prevent a low birth weight of babies and reduce the incidence of stunting since the early stage.
The effects of adding carrots and pineapples on fruit leather acceptance Indah Budiarti; Rachmawati
JAND: Journal of Applied Nutrition and Dietetic Vol. 1 No. 1 (2021): June 2021
Publisher : Jurusan Gizi, Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/jand.v1i1.43

Abstract

Fruit leather is dried sweet in the form of thin sheets with a thickness of about 2-3 mm and a moisture content of 10-25%. Moreover, fruit leather has a typical consistency and taste of fruit. Fruit leather is generally made of fruit. However, carrot pulp is still rarely used as an ingredient of fruit leather. This study aimed to determine the effects of adding carrots and pineapple pulp on the 30 panelists’ acceptance in fruit peels with three formulas: F1 = 37.5% carrots pulp and 62.5% pineapples; F2 = 50% carrots pulp and 50% pineapples; and F3 = 62.5% carrots pulp and 37.5% pineapples. The organoleptic test revealed that the skin color of F1 and F2 fruits were preferred by most of the panelists while the skin color of F3 fruit was moderately preferred by the panelists. The taste of F1 fruit leather was preferred by most of the panelists, while the taste of F2 and F3 fruit leathers were moderately preferred by the panelists. Furthermore, the smell of the F1 fruit leather was moderately preferred by the panelists while those of F2 and F3 were preferred by most of the panelists. The fruit leather textures of F1 and F2 fruit leathers were preferred by most of the panelists while the texture of F3 fruit leather was moderately preferred by the panelists. To conclude, the addition of carrot and pineapple flesh significantly affected the colors of the fruit skin but not its taste, smell, and texture. This study recommends using a different drying medium, such as an oven to speed up the drying process.
Formulations and characteristics of cookies made of organic red bean, soybean, and sago composites-based flour Rahmawani Rahmawani; Eva Fitriyaningsih
JAND: Journal of Applied Nutrition and Dietetic Vol. 1 No. 1 (2021): June 2021
Publisher : Jurusan Gizi, Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/jand.v1i1.44

Abstract

Cookies are a food product favored by people of all ages. Meanwhile, composite flour is flour from several types of raw materials, such as tubers, nuts, cereals with or without wheat flour, or cereals with or without wheat. The composite flour is used as a raw material for food processing, such as bakery and extrusion products. This research was an experimental study using a completely randomized design (CRD). The organoleptic test was employed to examine the smells, tastes, textures, and colors of organic red bean, soybean, and sago composites-based flour. The physical properties test examined the swelling power test. Then, the collected data were analyzed using the analysis of variance (ANOVA) from a completely randomized design to determine statistically significant treatments. If a relationship had been founded, the next step was continued to Duncan’s test. The results of this study indicated that the addition of composite flour in the cookies significantly brought different effects. Formula 1 with the addition of 30% composite flour had the best taste, odor, and texture. However, its color was not better than formula 2, without any addition of composite flour. This study suggests that a further intervention formula should investigate the mixing of the resulted colors or use natural dyes to improve the color of cookies
The effects of yellow pumpkin (Cucurbita moschata) substitution on stick acceptance Silvia Nanda; Erwandi Erwandi
JAND: Journal of Applied Nutrition and Dietetic Vol. 1 No. 1 (2021): June 2021
Publisher : Jurusan Gizi, Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/jand.v1i1.45

Abstract

Sticks refer to snacks or cakes made of wheat flour, tapioca or sago flour, fat, eggs, and water. Sticks have a long flat shape processed with fried techniques, a savory taste, and a crisp texture. Sticks are made of raw materials and additional ingredients. The raw material is flour and is sometimes substituted by pumpkin flour. Pumpkin stick is alternative food to increase the production of pumpkin flour. This study aimed to determine the effects of using 10%, 20%, and 30% pumpkin flour on organoleptic properties (colors, smells, tastes, and textures) of sticks. This study employed an experimental design with a non-factorial completely randomized design (RAL) with three treatments and three repetitions. Moreover, 15 untrained panelists from Dayah Panjoe Village, Kuta Blang District, Bireuen Regency were involved to test the treatments. This study found that the highest nutritional value of the stick color was 3.64 (moderately liked by the panelists). The highest value of stick smell was 3.62 (moderately liked by the panelists). Meanwhile, the highest value of stick taste was 4.13 (liked by the panelists). Finally, the highest value of stick texture was 3.40 (moderately liked by the panelists). This research concluded that the substitution of 10%, 20%, and 30% pumpkin flour significantly affected organoleptic properties, such as color, smell, taste, and texture. This research suggests that further research measures the temperature of the frying pan and preferably greases the pumpkin flour with mashing.
The effects of nutrition counseling on dietary compliance and blood sugar levels of type 2 diabetes mellitus patients Silvia Wagustina; Nunung Sri Mulyani; Nailatul Amani
JAND: Journal of Applied Nutrition and Dietetic Vol. 1 No. 1 (2021): June 2021
Publisher : Jurusan Gizi, Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/jand.v1i1.46

Abstract

One of the efforts to increase individuals’ or families’ knowledge and ability of nutrition is nutrition counseling. Patients are entitled to qualified nutrition counseling because it is an integral part to accelerate their healing process. Type II DM patients’ compliance with diet therapy is a difficult problem to control. Some studies showed that 75% of patients did not comply with the recommended diet, and 53% had poor blood glucose control. This study employed an experimental study with a quasi-experimental design as well as a pretest and posttest without a control. The sample of this study was 30 people. This study was conducted in Meuraxa Regional General Hospital, Banda Aceh from June to July 2017. The primary and secondary data were analyzed using the statistical test of T-test dependent and chi-square test with a level of confidence (0:05). Th Moreover, before the counseling, the average of their blood sugar levels was 318.13, but after the counseling, their blood sugar levels decreased by 273.20 mg/dl; thus, the margin of decline was 42.167 mg/dl. The chi-square test discovered that the nutrition counseling significantly influenced adherence and obtained a p-value of <0.05. Meanwhile, the dependent t-test showed that the blood sugar levels of the type II diabetes patients were p<0.05. It is expected that the nutrition officers provide continuous or sustainable nutrition counseling to increase the patients’ knowledge and dietary compliance and help them achieve normal blood sugar levels.
The effects of adding amaranth spinach (Amaranthus spp) on nugget tofu nuggets’ nutritions and organoleptics Alfiatur Rahmi; Wiqayatun Khazanah
JAND: Journal of Applied Nutrition and Dietetic Vol. 1 No. 1 (2021): June 2021
Publisher : Jurusan Gizi, Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/jand.v1i1.47

Abstract

The use of amaranth spinach to increase the nutritional values in a food is considered beneficial for health. To date, tofu dregs are considered waste and underestimated because they are only used as manure. An alternative to process tofu dregs is making tofu dreg nuggets. This study aimed to determine the effects of adding 100 g, 200 g, and 300 g amaranth spinach on the organoleptic and chemical properties of tofu nuggets. This study used an experimental design. The organoleptic test was conducted at the Unggul Lampeunerut Elementary School, and the test was conducted at the Laboratory of Nutrition Science and Food Technology, Universitas Syiah Kuala, Banda Aceh. The analysis of variance found that the tofu dreg nuggets’ color earned the highest average value of 3.65. Meanwhile, the highest average values of the aroma, taste, and texture were 3.74, 3.70, and 3.82, respectively. The highest average values of protein, crude fiber, and water were 5.99, 4.71, and 52.80, respectively. Moreover, this study revealed that adding different amounts of amaranth spinach to nuggets significantly affected the organoleptic values of colors, aromas, tastes, and textures. However, this addition did not significantly affect the chemical content of tofu nuggets, such as protein, crude fiber, and water. Further research should investigate the addition of other material compositions to tofu dreg nuggets because the chemical characteristics of tofu dregs nuggets in this study are still below the SNI standard.
Phosphorus and calcium intake of stunted toddlers aged 24-59 months: A case-control study in Sinar Bahagia Village, Simeulue Alda Wati; Suryana Suryana
JAND: Journal of Applied Nutrition and Dietetic Vol. 1 No. 1 (2021): June 2021
Publisher : Jurusan Gizi, Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/jand.v1i1.48

Abstract

Stunting is still a serious problem in toddlers and is usually caused by insufficient calcium and phosphorus intake, which plays an important role in bone formation. This study aimed to analyze the phosphorus and calcium intake of stunted toddlers aged 24-59 months in Sinar Bahagia Village, Simeulue Barat District, Simeulue Regency. This research was a case-control study. The sample of this study was stunted and non-stunted children. Each case and control group consisted of 62 subjects who were selected using the simple random sampling technique. Food recall and food frequency questionnaire (FFQ) were used to investigate nutrient intake. NutriSurvey was used to analyze the content of nutrient intake. Meanwhile, the chi-square test was used to analyze the effects of calcium and phosphorus intake on the incidence of stunting. Stunted children had lower calcium and phosphorus intakes than non-stunted children (P-value <0.05). Stunted children had 2.879 times lower phosphorus than the control group. Moreover, they had 35 times lower calcium intake than the control group. Serious stunting problems in children require a nutritional counseling program that trains mothers to meet children’s daily food intake, especially high calcium and phosphorus.
The relationship of energy intake, menstruation duration, and anemia symptoms in adolescent girls Dina Larinci Utami; Dini Junita; Aripin Ahmad
JAND: Journal of Applied Nutrition and Dietetic Vol. 1 No. 1 (2021): June 2021
Publisher : Jurusan Gizi, Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/jand.v1i1.49

Abstract

An adolescent girl is categorized into a group prone to anemia. The prevalence of anemia in Indonesia is quite high because the iron nutritional anemia rate in Indonesia is 72.3%. Iron deficiency in adolescents causes paleness, weakness, fatigue, dizziness, and decreased concentration when learning. This study employed a quantitative method with a cross-sectional approach to determine the relationship of energy intake, menstruation duration, and anemia symptoms of adolescent girls at Senior High School 6 Jambi. This study was conducted in December 2020. The research population was 434 adolescent girls in grades 11 and 12 at Senior High School 6 Jambi City. Meanwhile, 70 samples were selected using a random sampling technique. The data were analyzed univariately and bivariately using the chi-square test. The results of the univariate analysis showed that 24.3% of the respondents experienced symptoms of anemia, 74.3% had a lack of energy intake, and 42.9% had long menstrual periods. The bivariate analysis discovered that there was a relationship between energy intake and anemia symptoms of adolescent girls with a p-value = 0.031. Moreover, there was a relationship between the menstruation period and anemia symptoms of adolescent girls with a p-value = 0.018. The school is suggested to improve their students’ health by revitalizing the school health unit and the youth red cross and screening students with health problems, especially anemia in young girls.
The Effect of Purple Yam (Dioscorea alata) and Crookneck pumpkin (Cucurbita moschata) Substitution on Organoleptic and Chemical Properties of Dodol Danna Oksadilla; Rachmawati Rachmawati; Dini Junita
JAND: Journal of Applied Nutrition and Dietetic Vol. 2 No. 1 (2022): June 2022
Publisher : Jurusan Gizi, Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/jand.v2i1.129

Abstract

Dodol is a semi-wet food made from glutinous rice flour, coconut milk, and sugar, occasionally added with permitted food ingredients and other food additives. Purple yam and crookneck pumpkin can be added to dodol to change it. The objective is to determine how the substitution of purple yam and crookneck pumpkin may affect the chemical and organoleptic characteristics of dodol. The panelists used in this study were semi-panelists. This type of research is experimental with a completely randomized design (CRD), specifically 3 treatments and 3 repetitions using the hedonic test. Up to 30 students were trained, originating from the Department of Nutrition, Ministry of Health, Aceh. Utilizing the ANOVA (Analysis of Variance) and Duncan's New Multiple Range tests, data processing and analysis were performed. The most liked dodol is dodol with the addition of 80 g of purple yam and 40 g of crookneck pumpkin. Dodol organoleptic test results include taste, aroma, texture, and color. The proximate test findings demonstrated that the addition of 40g of crookneck pumpkin and 80g of purple yam had an impact on the levels of fat and carbohydrates, and had a significant impact on the color, taste, aroma, and texture. It also had a significant impact on the proximate test of the food's fat and carbohydrate content. According to the researcher's recommendations, the dodol should be cooked for a longer period and with more glutinous rice flour in order to reduce its water content and extend its shelf life.
Mixture of Carrot Flour and Brokoli Flour on Acceptance and Nutrients of Nuggets Catfish Putri Dirayati; Eva Fitriyaningsih
JAND: Journal of Applied Nutrition and Dietetic Vol. 2 No. 1 (2022): June 2022
Publisher : Jurusan Gizi, Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/jand.v2i1.153

Abstract

Making nuggets from catfish requires additional ingredients that act as fillers and binders in addition to herbs and spices, the filler commonly used is flour. Carrots and broccoli have a very distinctive aroma so that by processing them into flour the aroma of carrots and broccoli can be reduced. Both vegetables have a lot of nutrient content, one of the high nutrients in both vegetables is Vitamins A and C. The aims of this researsh was to determine the physical quality of catfish nuggets with the addition of broccoli flour carrot flour. The experimental design used in this study was a non-factorial Completely Randomized Design (CRD) with 3 treatments, namely the addition of carrot flour and broccoli flour with different amounts. Based on the results of the variance, it was found that the color with the highest average value was 3.82, for taste with an average value of 3.60, for aroma with an average value of 3.88, for texture with an average value of 3.83. in the chemical test with an average value of 2.13. Catfish nuggets with the addition of carrot and broccoli flour had a significant effect on the color, aroma, and texture of catfish nuggets. It is hoped that further research will be carried out on catfish nuggets using the same temperature in each treatment, and it is hoped that when frying catfish nuggets the oil used is replaced in each treatment, which may affect the organoleptic test of catfish.

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