cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Asmulyati Saleh
Contact Email
asmulyati@poltekkeskupang.ac.id
Phone
+628113824417
Journal Mail Official
gizi@poltekkeskupang.ac.id
Editorial Address
Mayor Campus 3rd Floor Nutrition Study Program, Poltekkes Kemenkes Kupang, Jl. R A Kartini Mayor, Kupang City, East Nusa Tenggara
Location
Kota kupang,
Nusa tenggara timur
INDONESIA
Kupang Journal of Food and Nutrition Research
Published by Poltekkes Kemenkes Kupang
ISSN : 27209490     EISSN : 27214877     DOI : -
Core Subject : Health, Education,
Dentistry Education Public Health Other
Kupang Journal of Food and Nutrition Research is an open-access journal and peer-reviewed that publishes either original articles or review articles in an open-access format. Accepted articles span the full extent of Medicine, Nursing, Pharmacology, Toxicology, and Pharmaceutics. The scope of the Kupang Journal of Food and Nutrition covers: Medicine: Public Health, Environmental and Occupational Health. Nursing: Nutrition and Dietetics.
Arjuna Subject : Keperawatan - Nutrition and Dietetics
Articles 66 Documents
 1   2   3   4   5 
Relationship between Omega-3 Fatty Acid Intake, Nutritional Status of Third Trimester Pregnant Women and the Incidence of Low Birth Weight in Ende Regency, East Nusa Tenggara Province . Asmulyati Saleh; Agustina Setia; Anak Agung Ayu Mirah Adi
Kupang Journal of Food and Nutrition Research Vol. 1 No. 1 (2020): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Background. Child's growth and development are determined by the condition of the fetus in the womb and the nutritional intake of the mother during pregnancy. Mothers with less food intake during pregnancy will experience growth disorders and Low Birth Weight (LBW). Purpose. The purpose of this research is to analyze the relationship between omega-3 fatty acid intake, nutritional status of third trimester pregnant women and the incidence of low birth weight in Ende Regency, East Nusa Tenggara (NTT) Province. Method. This type of research is an observational analytic research with a cohort approach. This research was conducted from January to March 2019. Samples were selected by purposive sampling of 109 research subjects. The data were collected using the SQ-FFQ questionnaire and Form Recall and analyzed using the chi-square test with a degree of confidence of 95% (α = 0.05). Result. There is a relationship between omega-3 fatty acid intake and low birth weight (p = 0.045; RR = 2.060; 95% CI 0.970 - 4.373) and there is a relationship between nutritional status of the third trimester pregnant women and low birth weight (p = 0,000; RR = .17,931; 95% CI 6,844 - 46,978). Conclusion. Pregnant women with deficient omega-3 fatty acids intake are 2 times more likely to give birth to low birth weight babies. Pregnant women with CED are 17.9 times more likely to give birth to babies with low birth weight. Keywords: omega-3, nutritional status, LBW
Kandungan Gizi Formula F 100 yang Disubstitusi Tepung Kelor dan Tepung Tempe Meirina Loaloka
Kupang Journal of Food and Nutrition Research Vol. 1 No. 1 (2020): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Masalah gizi di Indonesia masih merupakan permasalahan kesehatan serius dengan 28, 47 % anak berada pada kondisi gizi kurang dan gizi buruk. Upaya untuk mengembangkan bahan pangan bergizi dan terjangkau sangat diperlukan. Penellitian ini dilakukan untuk membuktikan dampak pemberian susu skim dengan subtitusi tepung tempe dan tepung kelor dalam memperbaiki status gizi pada anak dengan malnutrisi. Penelitian ini menggunakan Rancangan acak lengkap yaitu dengan 4 perlakuan dengan 1 perlakuan standart. Berdasarkan hasil diatas menunjukkan bahwa penambahan tepung tempe dan tepung kelor berpengaruh terhadap kadar kandungan gizi produk yang di hasilkan terutama protein yaitu 3,076 Hal tersebut disebabkan karena porsi karbohidrat digantikan dengan tepung tempe dan tepung kelor, semakin banyak tepung tempe dan tepung kelor yang disuplementasikan atau ditambahkan kedalam formula F 100 maka kadar protein yang ada di formula menjadi tinggi sehingga formula F 100 yang disubtitusi tepung tempe dan tepung kelor ini dapat dikonsumsi untuk balita gizi buruk sehingga dapat memenuhi kebutuhan gizinya. . Kata Kunci : Tepung Tempe, Tepung Kelor dan F 100
Pengaruh Substitusi Tepung Jagung (Zea Mays) dan Ampas Kelapa (Cocos nucifera) Terhadap Uji Organoleptik Kue Kering Maria Niron; Febrina M Tongkal
Kupang Journal of Food and Nutrition Research Vol. 1 No. 1 (2020): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Latar belakang: Diabetes Mellitus adalah penyakit degeneratif akibat gangguan metabolisme karbohidrat, lemak, dan protein dengan gejala berupa hiperglikemia kronik yang dapat disebabkan oleh defisiensi sekresi atau aktivitas insulin atau keduanya yang mengalami peningkatan setiap tahun di negara-negara seluruh dunia. Data World Health Organization (WHO) menunjukkan bahwa secara global, 422 juta orang dewasa berusia di atas 18 tahun hidup dengan Diabetes Mellitus pada tahun 2014. Dipihak lain, Provinsi Nusa Tenggara Timur (NTT) mempunyai keanekaragaman hayati khususnya pangan lokal tetapi selama ini belum dimanfaatkan secara baik oleh masyarakat bagi kesehatannya. Oleh karena itu, peneliti menganggap penting melakukan penelitian dengan tujuan untuk mengkombinasikan jagung dan ampas kelapa dalam pengolahan kue kering sebagai alternatif makanan pendamping bagi penderita degeneratif. Metode: Jenis penelitian ini adalah eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) 4 taraf perlakuan. Analisis uji organoleptik menggunakan Oneoway Anova pada tingkat kepercayaan 95% dan nilai gizi makro dianalisis dengan Tabel Komposisi Pangan Indonesia (TKPI). Hasil: Substitusi tepung jagung dan tepung ampas kelapa meningkatkan nilai gizi makro (energi, protein, lemak, dan dan karbohidrat) kue kering. Selain nilai gizi makro, penilaian organoleptik terhadap kue kering berada pada kategori suka sampai dengan sangat suka. Kesimpulan: Kombinasi proporsi tepung jagung dan ampas kelapa tidak mempengaruhi daya terima (mutu organoleptik) dari kue kering (cookies) karena hasil uji statistik menunjukkan tidak ada perbedaan daya terima (aspek warna, aroma, tekstur, dan rasa) antara kue kering (cookies) original dan kue kering (cookies) perlakuan. Berdasarkan penilaian yang diberikan oleh panelis, maka kue kering (cookies) yang direkomendasikan adalah P1.
Asupan karbohidrat, status gizi dan kebugaran jasmani siswa sekolah dasar di kota Kupang Putu Amrytha Sanjiwani; Asweros Umbu Zogara
Kupang Journal of Food and Nutrition Research Vol. 1 No. 1 (2020): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Background: Physical fitness is one important indicator of health, because it has function as predictor not only for cardiovascular problem and other diseases but also indicate of academic achievement and psychosocial problem. Nutrition is one of determinant factor of physical fitness through supply energy for physical activity. Carbohydrate is the biggest energy supply for body, specifically glucose for rapid energy supply and glycogen for energy saving. Glycogen will use when body lack of glucose in the blood to supply energy for activity. Objective: to analysis correlation between carbohydrate intake and nutritional status with physical fitness among school children Methods: This study was Cross-sectional study with 204 elementary school children became from 11 elementary school in Kupang city. Measurement of carbohydrate intake used 24-h recall and was analysed by Nutrisurvey application. Measurement of nutritional status used WHO BMI for age z-score and measurement of physical fitness used Harvard Step Test. Spearman rho test for analyse correlation between carbohydrate intake and nutritional status with physical fitness. Results: The prevalence of wasting was 23.5%, and 43.6% of respondents had severe deficit carbohydrate intake. Mostly of the children (>70%) had either good or excellent fitness index. Spearman rho test showed significant positive correlation between carbohydrate intake with physical fitness (r = 0.165, p=0.029) and no significant correlation between nutritional status with physical fitness (r = -0.103, p=0.143) Conclusion: There was significant positive correlation between carbohydrate intake with physical and no significant correlation between nutritional status with physical fitness.
Analisis Kandungan Zat Gizi dan Uji Organoleptik Keripik Daun Torbangun (Coleus amboinicus Lour) Anita Sembiring
Kupang Journal of Food and Nutrition Research Vol. 1 No. 2 (2020): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to determine the nutritional value and organoleptic test of Torbangun leaf chips. The results of this study are expected to provide information and an overview of the benefits of local food as functional food to assist in increasing the scope of exclusive breastfeeding and improving the health status of the community, especially women. This type of research is an experimental study that is to know the nutritional content and acceptability of Torbangun leaf chips. This research was conducted in June 2019 until October 2019. The process of making chips is carried out in the Food Processing Laboratory Nutrition Study Program of the Health Ministry of Health Kupang Kupang. Organoleptic test was conducted at the Laboratory of Organoleptic Nutrition Study Program of the Poltekkes Health Ministry of Health Kupang. Analysis of the chemical properties of the product (proximate) was carried out at the Animal Husbandry Laboratory and Bio Science Laboratory of Nusa Cendana University, Kupang. From the results of the organoleptic test conducted by 35 panelists stated that the panelists liked the taste, texture, color and aroma of the fried and baked Torbangun chips. This is shown from the value of organoleptic test results ranging from 1 to 2, namely between likes and likes. However panelists are more likely to like fried chips than in the oven. This is indicated by the results of the Mann Whitney test which states there are significant differences in taste between fried chips and those in the oven. Likewise the aroma of chips, significantly different. Panelists prefer the aroma of fried chips to those in the oven. The content of protein and fiber content in Torbangun chips are fried and in the oven there is no difference. The fat content in fried Torbangun chips is higher than in the oven. Inversely proportional to the carbohydrates in Torbangun chips in the oven are higher than those fried. Calcium levels in the Torbangun chips in the oven are much lower than those in the fry. The iron content in the Torbangun chips in the oven is also lower than those in the fry.
Pengaruh Diet Beras Hitam, Kacang Merah dan Daun Kelor (Betamelor) Terhadap Perubahan Berat Badan Tikus Sprague-Dawley Lina Yunita; Herianus Lalel; Stefanus Manongga
Kupang Journal of Food and Nutrition Research Vol. 1 No. 1 (2020): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to analyze the effect of black rice, red beans and Moringa (betamelor) leaves on the body weight of Sprague-Dawley rats. This study is an experimental study in experimental animals, using factorial group design with a post test only control group. The research sample was 25 female Sprague-Dawley mice aged six months, grouped into one control group (K) and three treatment groups (P) with 80% (P1), 50% (P2) and 20% (P3) in the diet given. The intervention was carried out for 28 days. Weight was weighed every week while consumption measurements were taken every day. Standard feeding of BR II 5% of body weight per day made the weight of the control group rats (without betamelor) increase 21.7% after 28 days of intervention, higher than the P1, P2, and P3 groups, each of which gained weight 14.9%, 17.6% and 20.3%. After 28 days of intervention, there is significant differences between groups (p> 0.05).
Pengaruh Pemberian Tablet Besi dan Asupan Makanan Terhadap Kadar Hb Remaja Putri di SMAN 1 Kupang Barat Provinsi NTT Yohanes Don Bosko Demu Demu
Kupang Journal of Food and Nutrition Research Vol. 1 No. 2 (2020): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Latar belakang Remaja merupakan masa transisi dari masa kanak-kanak ke masa dewasa yang ditandai sejumlah perubahan biologis, kognitif, dan emosional. Perubahan biologis yaitu pertambahan tinggi badan, perubahan hormonal, dan kematangan seksual. Pada masa ini sudah mulai terjadi menstruasi sehingga mengalami anemia gizi. Perlu diperhatikan mengkonsumsi makanan yang mengandung Fe yang banyak menghasilkan hemoglobin sehingga dapat mengatasi permasalahan yang terjadi pada remaja putri. Tujuan penelitian Mengetahui Pengaruh Pemberian Tablet Besi dan Asupan Makanan Terhadap Kadar HB Remaja Putri di SMAN I Kupang Barat Propinsi Nusa Tenggara Timur. Metode, Jenis penelitian ini adalah Penelitian Intervensi dengan rancangan Quasi Exsperimen.Responden penelitian ini adalah remaja putri SMAN I Kupang Barat kelas XI yang berjumlah 33 siswi. Hasil semua responden setelah diberikan intervensi pemberian tablet tambah darah selama 30 hari serta dilakukan recall 3 x 24 jam mengalami defisit karbohidrat,protein,lemak dan fe karena kurangnya mengkonsumsi makanan yang mengandung zat gizi makro maupun mikro. Responden lebih mengkonsumsi jajanan yang dijual dikantin sekolah berupa nasi bungkus yang berisi nasi, tempe,ikan teri dan mie, batagor, cilok, donat coklat serta minuman kemasan dan makanan ringan seperti wafer. Kesimpulan semua responden mengalami defisit asupan zat gizi. Hal ini disebabkan karena kurang bervariasinya menu makanan yang disajikan setiap hari sehingga perlu perhatian oleh orang tua murid maupun dari pihak sekolah serta dinas terkait.
SISTEM PENGENDALIAN MUTU MELALUI PENDEKATAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) PADA PENGELOLAAN MAKANAN CATERING Grace Juni Gressilda Louisa Sine
Kupang Journal of Food and Nutrition Research Vol. 1 No. 2 (2020): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to determine the food quality control system at UD.Teti Boga Catering. As for the background of this writing because food safety is still an important issue in the food sector in Indonesia and needs special attention in food control. Food control that relies on the final product test cannot compensate for the rapid progress in the food industry, and cannot guarantee the safety of food circulating in the market. Therefore, food quality assurance called HACCP (Hazard Analysis Critical Control Point) was developed, which is an effective preventive measure for food safety. This research uses descriptive research with observational design conducted at UD.Teti Boga Catering Kupang City. The research subjects were 34 managers and workers at UD. Teti Boga Catering. The results showed the food quality control system at UD. Teti Boga Catering from the layout, receipt of raw materials, preparation and processing of raw materials to distribution that is not in accordance with standards. Thus the Company needs to schedule regular training on GMP and SSOP for employees, to make them aware and remind employees about the importance of sanitation hygiene in food safety.
KEBIASAAN JAJAN DAN STATUS GIZI PADA SISWA SEKOLAH DASAR DI KOTA KUPANG Asweros Umbu Zogara
Kupang Journal of Food and Nutrition Research Vol. 1 No. 2 (2020): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Anak sekolah memiliki peran yang sangat penting bagi pembangunan bangsa di masa mendatang. Oleh karena itu, anak sekolah perlu mendapatkan perhatian yang cukup besar dari semua pihak. Asupan gizi yang memadai dibutuhkan anak sekolah untuk pertumbuhan dan perkembangan, energi, berpikir, beraktivitas fisik, dan daya tahan tubuh. Penelitian ini bertujuan mengetahui gambaran kebiasaan jajan dan status gizi pada siswa sekolah dasar di Kota Kupang. Penelitian ini menggunakan desain cross sectional. Penelitian dilaksanakan pada bulan Mei sampai Agustus 2019 di SD Inpres Maulafa dan SD Negeri Kelapa Lima, Kota Kupang. Variabel bebas dalam penelitian ini adalah kebiasaan jajan, sedangkan variabel terikat, yaitu stunting. Kebiasaan jajan dikumpulkan menggunakan kuesioner dan status stunting ditentukan dengan melakukan pengukuran tinggi badan menggunakan microtoise kemudian dihitung menggunakan indikator TB/U. Sampel penelitian adalah siswa kelas 5 dengan jumlah 58 siswa stunting dan 58 siswa tidak stunting yang dipilih menggunakan teknik consecutive sampling. Hasil penelitian menunjukkan jumlah siswa stunting lebih banyak pada siswa perempuan (58,6%) dibandingkan laki-laki (41,4%). Lebih banyak siswa tidak stunting yang tidak jajan di sekolah dibandingkan siswa stunting. Persentase siswa stunting selalu jajan sama dengan siswa tidak stunting. Orang tua seharusnya mempersiapkan bekal bagi siswa di sekolah agar siswa mengurangi konsumsi jajan di sekolah.
HUBUNGAN PENGETAHUAN GIZI DAN STATUS GIZI DENGAN KEJADIAN ANEMIA PADA REMAJA PUTRI DI KOTA KUPANG Maria Goreti Pantaleon; Maria Helena Dua Nita; Meirina Sulastri Loaloka; Christine Rosanti Nenotek
Kupang Journal of Food and Nutrition Research Vol. 2 No. 2 (2021): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Iron deficiency anemia is anemia that occurs due to iron deficiency which disrupted the formation of red blood cells and other functionalities. Nutritional anemia is very common in Indonesia and can occur in all group of ages, where the hemoglobin levels in the blood is lower than its standard (Adriani, M., et al, 2012). The results of the Basic Health Research (Riskesdas) of 2018 found that anemia cases in Adolescent Girls increased. In 2013, there were approximately 37.1 percent of adolescent girls suffered from anemia. This figure rose to 48.9 percent in 2018. Anemia was mostly suffered by female adolescent in two age groups, 15 to 24 year old-girls and 25 to 34 year-old girls (voice.com article, 2018). The purpose of this study is to analyze the relationship among nutritional knowledge, nutritional status and incidence of anemia in adolescent girls in Kupang. The sample in this study were 50 adolescent girls with or without anemia. The research was carried out from May to July 2021 at the Nutrition Study Program of Health Polytechnic of Kupang of Ministry of Health. The data were analyzed by using univariate and bivariate (Chi-Square) analysis. The results of the analysis showed that there was no relationship between nutritional knowledge and the incidence of anemia in adolescent girls (p = 0.870), and there was no relationship between nutritional status and the incidence of anemia in adolescent girls in Kupang (p = 0.058). Keywords: Anemia, Nutritional Knowledge, and Nutritional Status

Page 1 of 7 | Total Record : 66

 1   2   3   4   5 

Filter by Year

2020 2025


Reset
Filter By Issues
All Issue Vol. 6 No. 2 (2025): Kupang Journal of Food and Nutrition Research Vol. 6 No. 1 (2025): Kupang Journal of Food and Nutrition Research Vol. 5 No. 2 (2024): Kupang Journal of Food and Nutrition Research Vol. 5 No. 1 (2024): Kupang Journal of Food and Nutrition Research Vol. 4 No. 2 (2023): Kupang Journal of Food and Nutrition Research Vol. 4 No. 1 (2023): Kupang Journal of Food and Nutrition Research Vol. 3 No. 2 (2022): Kupang Journal of Food and Nutrition Research Vol. 3 No. 1 (2022): Kupang Journal of Food and Nutrition Research Vol. 2 No. 2 (2021): Kupang Journal of Food and Nutrition Research Vol. 1 No. 2 (2020): Kupang Journal of Food and Nutrition Research Vol. 1 No. 1 (2020): Kupang Journal of Food and Nutrition Research More Issue