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Asmulyati Saleh
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asmulyati@poltekkeskupang.ac.id
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gizi@poltekkeskupang.ac.id
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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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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 72 Documents
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PENGARUH PENAMBAHAN TEPUNG KACANG MERAH (Phaseolus Vulgaris Latau) TERHADAP DAYA TERIMA STICK IKAN CAKALANG (Katsuwonus Pelamis) Limbong, Lia; Niron, Maria F.Vinsensia D P Kewa
Kupang Journal of Food and Nutrition Research Vol. 7 No. 1 (2026)
Publisher : Poltekkes Kemenkes Kupang

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Abstract

Protein Energy Malnutrition (PEM) remains a major nutritional issue among toddlers and significantly contributes to Protein-Energy Malnutrition (PEM) remains a major nutritional problem among infants and young children and contributes to high child mortality rates. Data from the World Health Organization (WHO) indicates that approximately 54% of child deaths are caused by Protein-Energy Malnutrition. One preventive measure involves utilizing local foods, such as skipjack tuna—which is high in animal protein—and red beans as a source of plant-based protein, by processing them into stick-shaped products. These stick products are designed as snacks weighing 50 grams per serving to help meet the daily nutritional needs of healthy infants and toddlers, supplementing their daily nutritional requirements beyond main meals. The objective of this study is to determine the effect of adding red bean flour on the organoleptic acceptability (color, aroma, taste, and texture) as well as the nutritional value of skipjack tuna sticks. An experimental research method was used with three treatments: the addition of 42% red bean flour (L1), 47% (L2), and 52% (L3). Organoleptic testing was conducted by panelists using the Kruskal-Wallis test, while nutritional value analysis was based on TKPI 2020. The results of the organoleptic test showed no significant differences among the treatments (p > 0.05), but all formulations fell into the “like” category (scores of 3.6–4.0). In terms of color, L1 and L2 were the most preferred; for aroma and texture, L2 and L3 were preferred; while L2 received the highest score for taste. Nutritional analysis showed an increase in energy and protein as the proportion of red beans increased, with the highest values in L3 (Energy 2,413.4 kcal; protein 93.8 g; fat 97.75 g; carbohydrates 293.25 g). Based on the nutritional analysis results, the recommended formulation is skipjack fish sticks with 52% red bean flour added (L3). As a snack, this product has higher energy and protein levels than the other treatments, which can help meet the energy and protein needs of undernourished toddlers. Further research is needed regarding the content or analysis of other micronutrients in the fish stick formulation.    
Hubungan Tingkat Stres dan Asupan Zat Gizi Makro dengan Status Gizi pada Mahasiswa Tingkat Akhir Jurusan Gizi Kemenkes Poltekkes Kupang Tahun 2025 loemnanu, mersi; Saleh, Asmulyati S; Pantaleon, Maria Goreti
Kupang Journal of Food and Nutrition Research Vol. 7 No. 1 (2026)
Publisher : Poltekkes Kemenkes Kupang

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Abstract

The final year of college is a transitional period prone to high stress, which theoretically can affect eating behavior and macronutrient intake, thereby impacting nutritional status. Nutrition students are expected to have better self-control; however, the pressure of final projects remains a risk factor for psychological well-being and dietary management. This study aims to analyze the relationship between stress levels and macronutrient intake (protein, fat, carbohydrates) with nutritional status among final-year students in the Department of Nutrition at the Kupang Ministry of Health Polytechnic in 2025. This is an analytical observational study with a cross-sectional design. The study was conducted in May–June 2025 at the Department of Nutrition, Kupang Public Health Polytechnic. The sample consisted of 100 final-year students selected using purposive sampling. Data were statistically analyzed using the Chi-Square test. The majority of respondents experienced very severe stress (89.0%). Most respondents had an inadequate intake of macronutrients, including protein (70.0%), fat (93.0%), and carbohydrates (92.0%). The distribution of nutritional status based on BMI showed the following categories: severely underweight (18.0%), underweight (19.0%), overweight (12.0%), and obese (1.0%). Statistical test results showed no significant association between stress levels (p=0.111), protein intake (p=0.396), fat intake (p=0.582), and carbohydrate intake (p=0.616) and nutritional status. Conclusion: There was no significant association between stress levels and macronutrient intake and nutritional status among senior college students. High stress levels and low macronutrient intake did not directly reflect the nutritional status of the respondents in this study, which was likely influenced by other factors such as the duration of stress or physical activity.

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