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Asmulyati Saleh
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Mayor Campus 3rd Floor Nutrition Study Program, Poltekkes Kemenkes Kupang, Jl. R A Kartini Mayor, Kupang City, East Nusa Tenggara
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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
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The Characteristics of Stunting Toddlers in Kairane Village Kupang Regency Maria Goreti Pantaleon
Kupang Journal of Food and Nutrition Research Vol. 3 No. 1 (2022): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

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Abstract

Stunting is nutritional status based on the index of body length for age (PB/U) or height for age (TB/U) which is the equivalent of the terms stunted (short) and severely stunted (very short). A child who is stunted often looks like a child of normal height for his age. Stunting begins before birth due to poor maternal nutrition during pregnancy, bad eating habit, deficiency in food quality, and the intensity of frequent disease (Supariasa, 2011). Based on the Nutrition Status Observing (PSG) data, the prevalence of stunted toddlers in Indonesia has increased in 2016 from 27.5% to 29.6% in 2017 while in 2018 the percentage of 37.2% the toddlers in Indonesia had inappropriate height regarding to their age (short), currently approximately 8 million Indonesian children are experiencing suboptimal growth (Ministry of Health 2018). The objective of this study was to recognize the description of stunting toddlers in Kairane village, Kupang Regency. The samples in this study were 23 stunting toddlers in Kairane village. This research was conducted in Kairane village in May to July 2021. The results showed that most of the fathers of stunting toddlers worked as farmers (82.7%), and the mothers of toddlers were did not work or housewives (95.7%). The average numbers of family members of stunting toddlers are 5 people, and regarded to breastfeeding history, most stunting toddlers do not receive exclusive breastfeeding (69.6%).
Hubungan Pengetahuan dan Perilaku Makan dengan Kenaikan Berat Badan Ibu selama Periode Kehamilan di Wilayah Kerja Puskesmas Kota Atambua Alberth M. Bau Mali
Kupang Journal of Food and Nutrition Research Vol. 3 No. 1 (2022): Kupang Journal of Food and Nutrition Research
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ABSTRACT Background : Pregnant women are one of the groups most prone to nutritional problems. Nutritional problems experienced by pregnant women before or during pregnancy can affect the growth of the fetus that is being conceived. One of the reasons for the inhibition of fetal growth is poor maternal nutrition, marked by low maternal weight gain or pre-pregnancy weight gain. Therefore, good preparation is needed so that the quality of the baby born is also good (Khomsan 2002) Research Objectives: This study aims to describe the relationship between knowledge and eating behavior with changes in maternal weight during the pregnancy period at the Atambua Public Health Center. Methods: This research is a descriptive study with a cross sectional method in which the research subjects are pregnant women in the third trimester, data is obtained through direct interviews with pregnant women, while secondary data is obtained from the profile of the public health center, mother cohort registers, KMS pregnant women, PWS KIA. Descriptive data analysis was carried out on the variable knowledge of pregnant women nutrition, maternal eating behavior during the pregnancy period, the increase in maternal weight during the pregnancy period, while the analytic analysis used the chi-square statistical test. Results: There is a relationship between the knowledge of pregnant women and the weight gain of pregnant women at the Atambua Public Health Center. The results of these studies indicate that the higher the knowledge of pregnant women about nutrition is followed by the increase in maternal weight gain during pregnancy. There is a relationship between the eating behavior of pregnant women and the weight gain of pregnant women at the Atambua Public Health Center. The results of this study indicate that the more positive the mother's eating behavior during the pregnancy period will be followed by an increase in the mother's weight gain during pregnancy. Keywords: pregnant women, knowledge, eating behavior
PENGEMBANGAN FORMULA SNACK BAR SORHILA DENGAN KOMBINASI TEPUNG SORGUM, KACANG HIJAU DAN LABU KUNING BAGI ANAK AUTIS: PENGEMBANGAN FORMULA SNACK BAR SORHILA Juni Gressilda Louisa Sine; Santa Luciana Diaz Vera da Costa
Kupang Journal of Food and Nutrition Research Vol. 3 No. 1 (2022): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

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Autism is a severe neurobiological developmental disorder that occurs in children aged less than 3 years and will continue if no intervention is carried out. Hyperactive behavior in children with autism can be overcome by choosing the type of food ingredients. Gluten and casein are two types of proteins that affect people with autism. Gluten is a protein found in the wheat group, while casein is a protein found in milk and its products. The purpose of this study was to develop an alternative snack product for autistic children in the form of a Sorhila Snack bar a combination of sorghum flour, green beans and pumpkin that were free of gluten and casein. This research was conducted using an experimental method, using a Completely Randomized Design (CRD) with 3 treatments, namely: P1 = Combination of 80 grams of sorghum flour: 30 grams of mung bean flour: 20 grams of pumpkin flour, P2 = Combination of 70 grams of sorghum flour: peanut flour 40 grams of green: 20 grams of pumpkin flour, P3 = Combination of 60 grams of sorghum flour: 50 grams of green bean flour: 20 grams of pumpkin flour. Each treatment consisted of 3 replications so that the study consisted of 9 experimental units. The acceptability of the Sorhila snack bar was carried out by organoleptic tests (including color, aroma, texture and taste) using 30 panelists, while the nutritional content was carried out using the proximate test. Organoleptic test data were analyzed using the Kruskal Wallis statistical test because the data were not normally distributed and continued with the Mann Whitney test to determine the significant difference between the treatment groups
KAJIAN KARAKTERISTIK COOKIES SUBTITUSI TEPUNG SUKUN Tobianus Hasan; Yohanes Don Bosko Demu; Asmulyati Saleh
Kupang Journal of Food and Nutrition Research Vol. 3 No. 1 (2022): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

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Introduction: One of the nutritional problems that greatly contributes to malnutrition is protein energy deficiency (PEM). Malnutrition is a medical condition caused by inadequate or inadequate food intake or nutrition in terms of quantity, type, and quality of nutrition for a long period of time. Breadfruit contains various types of main nutrients, namely 25% carbohydrates, 1 protein, 5% and 0.3% fat by weight of breadfruit. In addition, breadfruit also contains calcium (Ca), phosphorus (P) and iron (Fe), vitamins B1, B2 and C.Methods: This type of research is experimental, using a completely randomized design (CRD) with three treatments (P). Treatment (P1) was substitution of 25% breadfruit flour and 75% wheat, treatment (P2) was substitution of 50% breadfruit flour and 50% wheat and treatment (P3) was substitution of 75% breadfruit flour and 25% wheat. The three types of cookies that were substituted for breadfruit flour were tested using the hedonic test. The most preferred product by the panelists will be analyzed for nutrient content. The data in this study were analyzed using the test (ANOVA).Results: The results of organoleptic tests (taste, aroma, texture and color) of cookies can be seen that on average the panelists prefer cookies with P1 treatment. Conclusions: 1. Breadfruit flour substitution has an effect on the organoleptic properties of cookies. 2. Substitution of breadfruit flour up to 50% is the best substitution that is organoleptically acceptable 3. The nutritional content of cookies with breadfruit flour substitution is 50% higher than the original cookies. 4. In every 100 grams of cookie ingredients contain 1.03% water nutritional value, 1.60% total ash or minerals, 2.88% fat, 7.87% protein and 0.3441 Kcal carbohydrates.
Pengaruh Karakteristik Keluarga, Pengetahuan Gizi dan Kebiasaan Sarapan Pagi terhadap Status Gizi Siswa SD Negeri Fatukanutu Kecamatan Amabi Oefeto Kabupaten Kupang Provinsi Nusa Tenggara Timur Regina Maria Boro; Tobianus Hasan
Kupang Journal of Food and Nutrition Research Vol. 3 No. 1 (2022): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

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Abstract

Salah satu upaya kesehatan adalah perbaikan gizi terutama di usia sekolah, khususnya pada usia 7-12 tahun. Salah satu upaya kesehatan adalah perbaikan gizi terutama di usia sekolah khususnya pada usia 7-12 tahun. Konsumsi makanan berpengaruh terhadap status gizi seseorang. Status gizi baik atau status gizi optimal terjadi bila tubuh memperoleh cukup zat-zat gizi yang digunakan secara efisien, sehingga memungkinkan pertumbuhan fisik, perkembangan otak,. Berdasarkan data Riskesdas 2013, status gizi anak 5-12 tahun NTT  menurut  indicator TB/U yang masuk kategori pendek 25,8 % dan sangat pendek 18,1 %. Sedang menurut  indikator IMT/U sangat kurus 7,8% dan kurus 11,8%. NTT merupakan propinsi yang tertinggi angka stuntingnya. Penelitian ini bertujuan untuk mengetahui hubungan karakteristik sosial ekonomi, pengetahuan gizi  dan kebiasaan  makan pagi dengan status gizi pada anak Sekolah Dasar Negeri di Desa Fatukanutu Kecamatan Amabi Oefeto, Kabupaten Kupang. Jenis penelitian adalah observasional dengan rancangan penelitian cross sectional. Penelitian ini menggunakan teknik pengambilan sampel dilakukan dengan cara proporsional random sampling. Untuk analisis data dilakukan uji statistik menggunakan uji chi-square. Analisis data menggunakan analisis univariat, bivariat dan multivariat. Hasil penelitian menunjukan bahwa pengetahuan gizi ibu dan kebiasaan sarapan pagi memiliki pengaruh yang signifikan terhadap status gizi (IMT/U) pada siswa SD. Pengetahuan gizi ibu memiliki nilai P sebesar 0.009 dan nilai OR sebesar 7.7. Demikian halnya dengan kebiasaan sarapan pagi memiliki pengaruh yang signifikan terhadap status gizi dan kebiasaan sarapan pagi merupakan faktor risiko kurus pada siswa SD. Siswa SD yang jarang sarapan pagi akan mengalami kurus 3,4 kali lebih besar dibanding siswa yang biasa sarapan pagi. Untuk variabel lain seperti pendidikan ibu memiliki pengaruh yang tidak signifikan namun sebagai faktor risiko sedangkan variabel pendidikan ayah memiliki pengaruh yang tidak signifikan terhadap status gizi dan bukan sebagai faktor risiko kurus. Pekerjaan ayah dan pekerjaan ibu memiliki pengaruh yang tidak signifikan terhadap ststaus gizi siswa SD dan bukan merupakan faktor risiko kurus pada siswa SD. Berdasarkan hasil analisis bivariat maka variabel kandidat uji multivariat adalah pengetahuan gizi ibu dan kebiasaan sarapan pagi, karena kedua variabel ini memiliki nilai signifikansi <0,05. Hasil analisis multivariat dapat diketahui dengan melihat nilai OR yang paling tinggi. Dengan demikian variabel yang paling berpengaruh terhadap status gizi (IMT/U) adalah pengetahuan gizi ibu.
ANALISIS ZAT GIZI MAKRO DAN DAYA TERIMA NUGGET PISANG KEPOK (Musa paradisiaca formatypica) UBI UNGU (Ipomoea batatas L. Poir) Asmulyati Saleh; Maria F.Vinsensia D.P Kewa Niron; Agustina Setia
Kupang Journal of Food and Nutrition Research Vol. 3 No. 2 (2022): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

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Various efforts to support the national food security program are carried out to maximize the production and consumption of local food sources of non-rice and non-wheat carbohydrates, which are the government's priorities, especially in the field of diversification. The current effort to diversify food consumption is not only to provide diverse and nutritious food, but has begun to develop to the consideration of health benefits. One of the abundant agricultural ingredients is banana kepok. This study aims to determine the nutritional and organoleptic values ​​of kepok banana flour and purple sweet potato nuggets. This type of research is an experiment using a completely randomized design (CRD) with 4 levels of treatment, namely A0, A1, A2, and A3. Treatment A0 used the standard recipe for nuggets and 3 (three) other treatments were substitution of banana kepok flour and purple sweet potato flour with the ratio of banana kepok flour: purple sweet potato flour: wheat flour was A1 40%:30%:30%, A2 50%: 25%:25%, and A3 60%:20%:20%. The nugget formula was then tested for macronutrient value and acceptability assessment (assessment of color, aroma, texture, and taste). The results obtained showed that the organoleptic characteristics of the kepok banana flour substituted purple sweet potato nuggets include taste, texture, aroma and color in both treatments A0, A1, A2 and A3 ranging from like to very like. And the most preferred nutritional value of kepok banana flour nuggets substituted with purple sweet potato flour is treatment (A1) with macronutrient content of gross carbohydrates 86.82%, protein 9.36% and fat 3.55%
GAMBARAN ASUPAN ZAT GIZI MAKRO DAN PROSES ASUHAN GIZI PADA PASIEN JANTUNG KORONER DI RSUD PROF D.R W.Z. YOHANES KUPANG Meirina Loaloka; Maria Helena Dua Nita; Anita Sembiring; Gabriela Imaculata N Dedo Tena
Kupang Journal of Food and Nutrition Research Vol. 3 No. 2 (2022): Kupang Journal of Food and Nutrition Research
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The prevalence of 2.4 percent is above the national prevalence which is 1.5 percent. The prevalence of coronary heart disease aged 15 years according to East Nusa Tenggara Province, Riskesdas 2013 in Kupang city, was 0.3%. Total patients from January – 23 May 2022 inpatients at Prof. W.Z. Johanes Hospital Kupang as many as 4 patients suffering from coronary heart disease (CHD). Dr. W. Z. Johanes Kupang. Research Methods The method used is a case study research design using observational case studies. Research Results Based on the results of monitoring the food intake of the 3 respondents for 2 days of recall with hospital food consumption, the results for the first respondent were 61.17% of energy intake in the category deficit, the percent of protein intake is 80.42% in the sufficient category, the percent of fat intake is 34.43% in the deficit category, and the percent of carbohydrate intake is 67.24% in the deficit category. For the second respondent, the percent of energy intake is 64.64% in the deficit category, the percent of protein intake is 82.69% in the sufficient category, the percent of fat intake is 29.0% in the deficit category, and carbohydrate intake is 71.32% in the less category. As for the third respondent, the percent of energy intake is 56.04% in the deficit category, the percent of protein intake is 33.65% in the deficit category, the percent of fat intake is 71.01% in the less category, and the percent of carbohydrate intake is 61.6 in the category deficit.  
HUBUNGAN PENGETAHUAN DAN ASUPAN ZAT GIZI DENGAN STATUS GIZI SISWA SMAN 12 KOTA KUPANG. Alberth M. Bau Mali; Agustina Setia; Patrisia M. Boleng
Kupang Journal of Food and Nutrition Research Vol. 3 No. 2 (2022): Kupang Journal of Food and Nutrition Research
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Adolescence is a period of very rapid change, both in terms of physical changes and changes in attitudes and behavior.Nutritional needs are one of the factors that affect the development of a teenager.Suboptimal nutrition will affect health and increase the risk of infectious and non-communicable diseases such as cardiovascular disease (heart and blood vessel disease, hypertension and stroke), diabetes and cancer which are the main causes of death in Indonesia.This study aims to determine the relationship between knowledge and nutrient intake with the nutritional status of students at SMAN 12 Kupang City.This study aims to identify the relationship between knowledge and nutrient intake with the nutritional status of students at SMAN 12 Kupang City. This type of research is a quantitative study with a cross sectional design. Based on the results of the Chi-Square test, it shows that there is no relationship between knowledge and nutritional status of students (p = 0.209), there is no relationship between energy intake and nutritional status of students (p = 0.573), there is no relationship between protein intake and nutritional status. students (p = 0.317), there is a relationship between fat intake and the nutritional status of students (p = 0.012), there is no relationship between carbohydrate intake and the nutritional status of students (p = 0.538), there is no relationship between vitamin A intake and student nutritional status (p = 0.538). p = 0.626), there is no relationship between nutrient intake and nutritional status of students (p = 0.202).
GAMBARAN POLA ASUH IBU DENGAN STATUS GIZI BALITA USIA 6 – 59 BULAN DI DESA AJAOBAKI KECAMATAN MOLLO UTARA KABUPATEN TIMOR TENGAH SELATAN maria pantaleon; Astuti Nur; Gestiviandi Lalian
Kupang Journal of Food and Nutrition Research Vol. 3 No. 2 (2022): Kupang Journal of Food and Nutrition Research
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At the basic stage, children`s needs are food (nutrition) this is the main element for children`s growth, so that children can grow according to their genetic abilities, in addition to needs in the physical aspect of children also need guidance, education and affection from parents so that children have the right to get good care because one of the factors that play an important role infulfilling children`s nutritional status is parenting (Soetjiningsih, 2015). The purpose of this study was to describe the practice of feeding children under five, health care parenting for toddlers, and sanitation parenting in families of toddlers with nutritional status of toddlers aged 6 – 59 months in Ajaobaki Village, North Mollo District, South Central Timor Regency. The sample in this study were parents of children aged 6 – 59 months totaling 32 people in Ajaobaki Village, North Mollo District, South Central Timor Regency. The search was conducted in Ajaobaki Village, North Mollo District, South Central Timor Regency. In February 2022. Based on the results of the study, it was shown that the parenting practice of feeding toddlers was in the good category, namely 18 people (56,2%). And the sufficient category was 14 people (43.8%). The health care parenting pattern for toddlers was in the good category, namely 19 people (59.4%), and the sufficient category 1 person (3.1%), sufficient category 10 people (31.2%), and poor category 21 people (65.6%).
PENGARUH VARIASI PENCAMPURAN JAMBU BIJI MERAH, ALPUKAT DAN WORTEL TERHADAP SIFAT FISIK, SIFAT ORGANOLEPTIK DAN KANDUNGAN GIZI PUDING LAPIS Juni Gressilda Louisa Sine; Lilys Desyntia Bekak; Anita Sembiring; Asweros Umbu Zogara
Kupang Journal of Food and Nutrition Research Vol. 3 No. 2 (2022): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

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Indonesia is a developing country that is experiencing changes in lifestyle in society, including changes in food consumption, this is at risk of causing degenerative diseases such as increased cholesterol.Fruits and vegetables contain many vitamins and minerals which are important nutritional components for the body of every human being, besides that they are also a good source of fiber for human digestion so that it can lower cholesterol levels. Research objectives  To identify the effect of variations in the mixing of red guava, avocado and carrot on the physical properties, organoleptic properties and nutritional content of layer pudding. Methods: This study was an experiment with a completely randomized design using 3 variations of a mixture of red guava, avocado and carrot. Then tested organoleptic to see the level of preference. The sample for the organoleptic test was 30 moderately trained panelists. The results showed the average organoleptic assessment of taste, color, aroma and texture in treatments P1, P2 and P3 with a liking category, except for color in P1 and P3 treatments with a very like category. Conclusion: There was no significant effect of mixing variations of red guava, avocado and carrot on the physical and organoleptic properties of pudding, while the addition of red guava, avocado and carrots affected the nutritional content of pudding. Of the three treatments that contained the most nutritional value of energy, protein and fat was in P1, the one containing the most nutritional value for carbohydrates was at P2, and the one containing the most nutritional value for fiber was at P3

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