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Journal of Dietetics Science
Published by Poltekkes Kemenkes Tanjung Karang
ISSN : -     EISSN : 31092446     DOI : https://doi.org/10.26630
Core Subject : Health, Science,
Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Materials Science & Nanotechnology Public Health
Journal of Dietetics Science (ISSN : 3109-2446) publishes peer-reviewed original research articles across the full spectrum of nutritional science. This includes experimental nutrition in humans, food technology, food services, dietetics, and other related fields. Additionally, the journal features special articles such as comprehensive reviews, biographies of prominent nutrition scientists, and thought-provoking discussions on controversial issues in nutrition. The primary goal of all publications submitted to the journal should be to advance the body of knowledge in nutritional science. JDS encourages submissions that address key topics, including, but not limited to, nutritional epidemiology, dietary requirements, metabolic investigations, body composition, energetics, appetite regulation, stunting, wasting, obesity, and other nutritional health issues impacting populations worldwide.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 12 Documents
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Pengembangan Mi Kering Modifikasi Tepung Ikan Cakalang dengan Tepung Bayam Hijau Nuryani, Nuryani; Ayub, Regina; Setiawan, Denny Indra; Napu, Arifasno; Febry K.D, Ayu Bulan
Journal of Dietetics Science Vol. 1 No. 2 (2025): Journal of Dietetics Science
Publisher : Nutrition Department, Poltekkes Kemenkes Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/jds.v1i2.5420

Abstract

ABSTRACT Noodles are a widely favored food in society. In addition to being affordable and easy to prepare, noodles can serve as an alternative staple food to rice for many Indonesians. Among the many types of noodle products available on the market, dried noodles are particularly competitive and high carbohydrate content. The aimed of study was evaluate the acceptability of noodles modified with skipjack tuna flour and green spinach flour. The method of study was using a completely randomized design (CRD) which was used with four treatments and three replications. Data were collected using an organoleptic test form and analyzed using the Friedman test, followed by the Wilcoxon post-hoc test. Results of study was revealed the most preferred sample in terms of taste was P1 with a score of 3.64. For aroma, P1 was also most preferred with scoring 3.81. The highest preference for color was P1 with scoring 3.98, and for texture, P1 scored the highest at 3.83. The Friedman analysis was indicated the different between four formula in aspect taste, color, aroma, and texture (p = 0,000). The conclusion based on the organoleptic tests, the most accepted formulation in terms of taste, aroma, color, and texture was P1, which contained 5 grams of skipjack tuna flour and 5 grams of green spinach flour. The Mikcabahy product can be use alternative food product high nutrition density. ABSTRAK Mi merupakan makanan yang sangat digemari masyarakat, selain murah dalam pengolahannya yang praktis, mi juga merupakan makanan yang dapat menggantikan nasi sebagai makanan pokok masyarakat Indonesia. Produk mi yang bersaing di pasaran adalah mi kering dengan kandungan karbohidrat yang tinggi. Penelitian ini bertujuan untuk mengetahui uji daya terima mi modifikasi tepung ikan cakalang dan tepung bayam hijau. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan serta tiga kali replikasi. Pengumpulan data menggunakan formulir uji organoleptik dan analisis data menggunakan uji Friedman dan uji lanjut Wilcoxon post-hoc test. Hasil penelitian menunjukan bahwa tingkat kesukaan rasa yang paling disukai adalah P1 dengan nilai 3,64 dengan modifikasi tepung ikan cakalang dengan tepung bayam hijau pada aroma yang disukai yaitu P1 dengan nilai 3,81 pada warna yang paling banyak disukai yaitu P1 dengan nilai 3,98 sedangkan pada tekstur mendapatkan nilai P1 tertinggi 3,82. Analisis uji Friedman menunjukkan terdapat perbedaan antara empat formula pada aspek rasa, warna, aroma, dan tekstur (p = 0,000). Kesimpulan berdasarkan uji organoleptik yang paling disukai mi pada aspek rasa, aroma, warna, dan tekstur adalah P1 dengan modifikasi tepung ikan cakalang 5 gram dan tepung bayam hijau 5 gram. Produk olahan pangan Mikcabahy dapat digunakan sebagai produk makanan alternatif dengan kandungan gizi yang tinggi.
Faktor Determinan Kepatuhan Konsumsi Tablet Tambah Darah pada Siswi SMP Berdasarkan Teori Perilaku Terencana Sumardilah, Dewi Sri; Kemala, Kadek Dwi Ratna; Wangi, Gading Quinta
Journal of Dietetics Science Vol. 1 No. 2 (2025): Journal of Dietetics Science
Publisher : Nutrition Department, Poltekkes Kemenkes Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/jds.v1i2.5437

Abstract

ABSTRACT   Iron deficiency anemia remains a major nutritional problem among adolescent girls, caused by low dietary iron intake and monthly menstrual blood loss. To prevent anemia, the Indonesian government has implemented a weekly iron supplementation program (Tablet Tambah Darah, TTD) for school-aged girls since 2014. However, adherence to TTD remains low, limiting program effectiveness. Adherence is influenced by students’ attitudes, support from parents or teachers, and perceived behavioral control. This study aimed to examine the relationship between attitudes, subjective norms, and perceived behavioral control with TTD adherence among adolescent girls. A cross-sectional study was conducted at SMP Kartika II-2 Bandar Lampung, including the total population of seventh- and eighth-grade female students (n = 73). The dependent variable was TTD adherence, measured using the Morisky Medication Adherence Scale-8 (MMAS-8), while independent variables included attitude, subjective norms, and perceived behavioral control. Data were analyzed using the chi-square test. Results showed that 65.8% of students were non-adherent to TTD. Significant associations were found between attitude (p = 0.044; OR = 1.8), subjective norms (p = 0.010; OR = 2.3), and perceived behavioral control (p = 0.000; OR = 3.6) with adherence. It is recommended that schools, through teachers and school health staff, implement a structured weekly TTD schedule and enhance supervision to improve adherence among students ABSTRAK Anemia defisiensi besi masih menjadi masalah gizi pada remaja putri, disebabkan rendahnya asupan zat besi dari makanan sehari-hari dan kehilangan darah bulanan akibat menstruasi. Untuk mencegah anemia, pemerintah Indonesia telah menjalankan program suplementasi zat besi melalui Tablet Tambah Darah (TTD) mingguan bagi siswi sejak 2014. Namun, kepatuhan minum TTD masih rendah sehingga efektivitas program belum optimal. Kepatuhan dipengaruhi oleh sikap, dukungan orang tua atau guru, dan kontrol perilaku yang dimiliki remaja. Penelitian ini bertujuan mengetahui hubungan antara sikap, norma subjektif, dan kontrol perilaku dengan kepatuhan minum TTD pada remaja putri. Penelitian ini menggunakan pendekatan cross-sectional di SMP Kartika II-2 Bandar Lampung dengan total populasi siswi kelas VII dan VIII sebanyak 73 orang. Variabel dependen adalah kepatuhan minum TTD, diukur menggunakan Morisky Medication Adherence Scale-8 (MMAS-8), sedangkan variabel independen adalah sikap, norma subjektif, dan kontrol perilaku. Analisis data menggunakan uji chi-square. Hasil menunjukkan 65,8% siswi tidak patuh minum TTD. Terdapat hubungan bermakna antara sikap (p = 0,044; OR = 1,8), norma subjektif (p = 0,010; OR = 2,3), dan kontrol perilaku (p = 0,000; OR = 3,6) dengan kepatuhan. Disarankan agar sekolah, melalui guru dan petugas UKS, menyusun jadwal pemberian TTD mingguan dan meningkatkan pengawasan untuk meningkatkan kepatuhan siswi.

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