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Made Darawati
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Student Journal Nutrition (SJ Nutrition)
Published by Politeknik Kesehatan Kementerian Kesehatan Mataram
ISSN : -     EISSN : 29634784     DOI : 10.32807/sjn
Core Subject : Health, Education,
Education Health Professions Public Health
STUDENT JOURNAL NUTRITION ( SJ Nutrition ) is a journal that aims to be a peer-reviewed platform and an authoritative source of information. We publish original research papers, review articles, and case studies focused on nutrition and health. Published 2 (two) times per year, in April and October. SJ Nutrition focuses on various multi-disciplines of nutrition, among others : Community Nutrition Clinical Nutrition Nutrition Institutions Food Technology Nutrition
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 15 Documents
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Hubungan Tingkat Stres, Kebiasaan Konsumsi Fast Food dengan Status Gizi pada Remaja Syahrainy, Syahrainy; Khasana, Tri Mei; Septriana, Septriana
Student Journal Nutrition (SJ Nutrition) Vol. 2 No. 2 (2023): Student Journal Nutrition (SJ NUTRITION)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/sjn.v2i2.26

Abstract

Background: One of the main health indicators of a country is nutritional status. There are various factors that can influence nutritional status, one of which is stress levels and fastfood consumption habits, excessive stress levels and consuming fast food too often will have an impact on changes in a person's nutritional status, which will then pose a risk of health problems in the future. Objective: To determine the relationship between stress levels, fast food consumption habits and nutritional status of adolescents at SMAN 1 Kalasan Yogyakarta. Methods: This research uses a cross-sectional design, with a proportional random sampling technique, the number of research respondents was 77 respondents. Weight and height measurement data is carried out directly to determine nutritional status (BMI/U), stress levels were measured using the DASS questionnaire, fast food consumption habits using the fastfood consumption habit questionnaire form. Data analysis used univariate and bivariate tests with the Chi-Square test. Results: There were 57,1% of adolescents with normal nutritional status, 51,9% of adolescents with stress levels in the no-stress category, 50,6% of adolescents with frequent fast food consumption habits. The results showed that there was no relationship between stress levels and the nutritional status of adolescents (p-value = 0,449). There was no relationship between the habit of consuming fast food and the nutritional status of adolescents (p-value = 0,576). Conclusion: There is no relationship between stress levels, fast food consumption habits and nutritional status of adolescents at SMAN 1 Kalasan Yogyakarta.
Pengaruh Edukasi Menggunakan Media PAPI GIZI terhadap Pengetahuan Gizi Seimbang Anak Sekolah Dasar Wirawan, Susilo; Purnamasari, Dwi; Iskandar, Slamet; Aritonang, Irianton
Student Journal Nutrition (SJ Nutrition) Vol. 2 No. 2 (2023): Student Journal Nutrition (SJ NUTRITION)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/sjn.v2i2.28

Abstract

Background. Obesity in children not only affects physical health but can also have an impact on mental health. Efforts that can be made to improve nutrition are by conducting nutrition education. Elementary school students are the best target in conducting nutrition education. In conducting nutrition education, interesting media are needed to attract students. Knowing the effect of nutrition education using PAPI GIZI media on balanced nutrition knowledge in elementary school children. Methods. This research is a Quasi Experiment research with pre test post test with control group design. This research was conducted on March 2023. The research locations were at SDN Perumnas Condongcatur (counseling using PAPI GIZI media) and SDN Babarsari (counseling using leaflet media), grade V for 52 students were selected. Statistical test data Saphiro Wilk, Wilcoxon Test, Mann Whitney. Result.The results showed that there was a significant influence by using PAPI GIZI media on knowledge about balanced nutrition (p = 0.000) and leaflet media on knowledge about balanced nutrition (p=0.001). There was a significant difference in the difference in knowledge scores on balanced nutrition in the PAPI GIZI group and leaflets (p = 0.002). The results showed that PAPI GIZI media and leaflets had an effect on increasing students' knowledge about balanced nutrition. Conclusion. PAPI GIZI media has a higher level of effectiveness compared to leaflet media in increasing knowledge about balanced nutrition in elementary school students.
Deskripsi Dukungan Keluarga dan Pengetahuan Ibu terhadap Praktik Pemberian ASI Eksklusif Juliandari, Handayani; Abdi, L. Khairul; Adiyasa, I Nyoman; Irianto, Irianto
Student Journal Nutrition (SJ Nutrition) Vol. 2 No. 2 (2023): Student Journal Nutrition (SJ NUTRITION)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/sjn.v2i2.29

Abstract

Background: Exclusive breastfeeding is giving only breast milk to babies aged 0-6 months without giving additional liquids such as formula milk, orange juice, honey, tea, water without additional solid foods such as bananas, papaya, porridge, milk, biscuits and Nasi Tim, but not many mothers are willing to give exclusive breastfeeding for 6 months as suggested by the world health organization (Haryono and Setianigsih, 2018). In 2018 the coverage of exclusive breastfeeding in Indonesia was 29.5% with the lowest coverage (Ministry of Health RI, 2018). Research objectives: To find out the description of family support, mother's knowledge, and exclusive breastfeeding in Sintung Village, Pringgarata District, Central Lombok Regency. Research method: The research used is analytic research with a cross-sectional approach, namely research by measuring, observing at the same time between the dependent variable and the independent variable (one time). Results: Based on the results of the study, it was concluded that there is a positive relationship between the level of knowledge of mothers and the decision to exclusively breastfeed toddlers, in other words, the lack of exclusive breastfeeding rates in Sintung Village, one of which is due to the lack of knowledge of mothers about the importance of exclusive breastfeeding for toddlers. And there is also a positive relationship between family support and the decision to exclusively breastfeed toddlers, in other words, the lack of exclusive breastfeeding in Sintung Village, one of which is due to the lack of family support for mothers who have toddlers. Research results: Based on the research conducted, it was found that out of 64 respondents, only 31 respondents (48.4%) said that toddlers in their families were exclusively breastfed. On the other hand, 33 respondents (51.6%) said that infants in their families were not exclusively breastfed. Based on the samples surveyed, it can be said that the rate of exclusive breastfeeding in Sintung Village is still not high enough. Differences in the level of knowledge of mothers significantly affect the decision of exclusive breastfeeding for toddlers, where the better the level of knowledge of mothers, there is a high tendency to provide exclusive breastfeeding for toddlers. Likewise, differences in family support significantly affect the decision to provide exclusive breastfeeding for toddlers, where with family support, there is a high tendency to provide exclusive breastfeeding for toddlers.
Kajian Sifat Organoleptik dan Zat Gizi Formula Roti Tawar Subtitusi Tepung Labu Kuning sebagai Makanan Selingan pada Anak Sekolah Dasar Hidayati, Nurgina; Dewi, AASP Chandra; Abdi, Lalu Khairul; Sofiyatin, Reni
Student Journal Nutrition (SJ Nutrition) Vol. 2 No. 2 (2023): Student Journal Nutrition (SJ NUTRITION)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/sjn.v2i2.30

Abstract

Background: White bread is a food product made from a mixture of simple ingredients such as wheat flour, granulated sugar, eggs, margarine, yeast. To increase the nutritional value of white bread, white bread products have been developed to substitute pumpkin flour which are high in protein and rich in dietary fiber, anti-oxidants, minerals, vitamin A, vitamin C and vitamin E for elementary school children.  Research Objectives: To identify the organoleptic properties (color, aroma, taste and texture) and nutritional content (energy, protein, fat, carbohydrates, fiber and vitamin A) in selected substitute white bread as a snack product for elementary school children.  Research Method: This research uses an experimental or experimental method with a Completely Randomized Design (CRD). Organoleptic properties were tested using the hedonic test method with 15 panelists.  Results: The results of the organoleptic study of white bread products substituted with pumpkin flour revealed that the best treatment was t1 with 10% pumpkin flour substitute. The nutritional value of 1 portion weighing 50 grams of yellow pumpkin bread is 225.05 kcal energy, 5.3 grams protein, 5.7 grams fat, 41.75 grams carbohydrates, 0.18 grams fiber, 61.66 mg vitamin A.  Conclusion: Pumpkin white bread with the best treatment is t1 (10% substitution of pumpkin flour for total wheat flour). You get a yellow color with a distinctive aroma of white bread and pumpkin with a slightly sweet and savory taste and a soft texture. The nutritional value of 1 portion weighing 50 grams of yellow pumpkin bread is 225.05 kcal energy, 5.3 grams protein, 5.7 grams fat, 41.75 grams carbohydrates, 0.18 grams fiber, 61.66 mg vitamin A.
Karakteristik Sensorik Cookies Sweet Potasoy dengan Substitusi Tepung Ubi Jalar Ungu (Ipomoea Batatas L. Lamb) dan Tepung Kedelai (Glisine Max) Sebagai Alternatif Makanan Selingan bagi Penyandang Diabetes Melitus Tipe 2 Suhaema, Suhaema; Adiyasa, I Nyoman; haryani, neny
Student Journal Nutrition (SJ Nutrition) Vol. 3 No. 2 (2024): Student Journal Nutrition (SJ NUTRITION)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/sjn.v3i2.34

Abstract

Background: Diabetes Mellitus (DM) is a global health issue that can lead to severe complications, including cardiovascular disease, neuropathy, and retinopathy. The rising incidence of DM is often linked to unhealthy dietary habits and lifestyle choices. Recent studies indicate that consuming foods high in soluble fiber can improve glycemic control by slowing glucose absorption. Objective: This study aims to evaluate the sensory characteristics of "Sweet Potasoy" cookies as an alternative snack for individuals with type 2 diabetes mellitus. Research Methods: The study employed a pre-experimental design, utilizing a hedonic sensory test conducted by 20 untrained panelists outpatient patients diagnosed with DM. Research Result: The findings reveal that 85% of panelists strongly liked the color of cookies P3. For taste, 30% of panelists strongly liked P3, while 65% indicated they liked it. Additionally, 90% of panelists preferred the texture of P3, rating it as liked or enormously liked, with all panelists providing ratings of liked or enormously liked for product P3. Conclusion: Overall, cookies P3 emerged as the most favored product across all evaluated parameters, followed by P2 and P1.

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