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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 16 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

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.
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

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
Daya Terima Nugget Ayam Berbasis Daun Kelor dan Tepung Kedelai Putri, Annisa Mutiara; Siregar, Afriyana; Sadiq, Ahmad; Muzakar, Muzakar; Susyani, Susyani
Journal of Dietetics Science Vol. 2 No. 1 (2026): Journal of Dietetics Science (In Progress)
Publisher : Nutrition Department, Poltekkes Kemenkes Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/jds.v2i1.5208

Abstract

ABSTRACT The prevalence of undernutrition among elementary school children in Indonesia is showing an increasing trend and is closely related to unbalanced eating patterns, particularly low intake of energy and protein. A diet that does not meet children's daily nutritional needs can lead to impaired growth and development, decreased academic performance, and weakened immunity. Therefore, improving dietary intake with foods high in energy and protein is one of the key strategies in addressing undernutrition in school-aged children. Nuggets made from processed chicken meat combined with moringa leaves and soybean flour are a potential alternative as snacks or side dishes that are rich in energy and protein. This study aims to determine the acceptability and nutritional content (proximate analysis) of chicken nuggets based on moringa leaves and soybean flour through organoleptic testing.The research used a completely randomized design (CRD) with four formulations tested by 30 panelists. The parameters assessed included color, aroma, taste, and texture using a 5-point hedonic scale. Data were analyzed using the Kruskal-Wallis test followed by the Mann-Whitney test, while proximate analysis was conducted in an accredited laboratory. The results showed that formulation F2 (50 grams of moringa leaves and 50 grams of soybean flour) was the most preferred by panelists in terms of color, aroma, taste, and texture. The nutritional content per 110 grams of nugget was 15,404 kcal of energy, 17.41 grams of protein, 2.42 grams of fat, and 15.64 grams of carbohydrates. ABSTRAK Prevalensi status gizi kurang pada anak sekolah dasar di Indonesia menunjukkan tren peningkatan dan berhubungan erat dengan pola makan yang tidak seimbang, khususnya rendah asupan energi dan protein. Pola makan yang tidak memenuhi kebutuhan gizi harian anak dapat berdampak pada terganggunya pertumbuhan dan perkembangan, serta menurunnya prestasi belajar dan daya tahan tubuh. Oleh karena itu, melalui intervensi perbaikan pola makan yang tinggi energi dan protein menjadi salah satu strategi penting dalam penanggulangan masalah gizi kurang pada anak usia sekolah. Nugget yang terbuat dari olahan daging ayam dengan kombinasi daun kelor dan tepung kedelai merupakan salah satu alternatif makanan selingan atau bisa dijadikan lauk makan dengan energi dan protein yang tinggi. Penelitian ini bertujuan untuk mengetahui daya terima dan kandungan gizi (analisis proksimat) dari nugget ayam berbasis daun kelor dan tepung kedelai melalui Uji Organoleptik. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan empat formulasi yang di uji oleh oleh 30 orang panelis. Parameter yang dinilai meliputi warna, aroma, rasa, dan tekstur menggunakan skala hedonik 1-5 poin. Analisis data menggunakan Kruskal-Wallis dan dilanjutkan dengan Mann-Whitney, sedangkan analisis proksimat dilakukan di Laboratorium terakreditasi. Hasil menunjukkan bahwa formulasi f2 (daun kelor 50 gram dan tepung kedelai 50 gram) merupakan formulla yang paling disukai panelis dari segi warna, aroma, rasa dan tekstur. Kandungan gizi per 110 gram nugget yaitu energi 15404 kkal, protein 17,41 gram, lemak 2,42 gram, dan karbohidrat 15,64 gram.
Korelasi Asupan Zat Gizi Makro terhadap IMT pada Lansia Peserta Prolanis Sutrio, Sutrio; Nugroho, Arie; Putri, Sefanadia
Journal of Dietetics Science Vol. 2 No. 1 (2026): Journal of Dietetics Science (In Progress)
Publisher : Nutrition Department, Poltekkes Kemenkes Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/jds.v2i1.5638

Abstract

Optimal nutritional status is a primary indicator of successful chronic disease management within the Program Pengelolaan Penyakit Kronis (Prolanis). This study aimed to analyze the association between macronutrient intake (energy, protein, fat, carbohydrates, fiber, and cholesterol) and Body Mass Index (BMI) among Prolanis participants. A cross-sectional observational study was conducted on 42 elderly subjects, with a majority being female (69%) and aged 60–70 years (61.9%). Dietary intake was assessed using a 24-hour recall method and analyzed using Pearson/Spearman correlation and linear regression tests. The results revealed that 66.7% of subjects had never received nutritional counseling. Statistical analysis showed a significant positive correlation (p<0.05) between BMI and the intake of energy (r=0.517), protein (r=0.537), fat (r=0.747), carbohydrates (r=0.391), and fiber (r=0.671). No significant correlation was found between cholesterol intake and BMI (p=0.538). Regression analysis identified fat intake as the most dominant factor influencing BMI (B=0.949; p=0.002). In conclusion, macronutrient and fiber intake are closely associated with the nutritional status of the elderly, with fat identified as the primary determinant of BMI among Prolanis participants. Strengthening routine nutritional counseling programs is recommended to prevent nutritional issues in elderly patients with chronic diseases.
Hubungan Pola Asupan Zat Gizi dan Aktivitas Fisik dengan Status Gizi Penderita Hipertensi Prolanis Puskesmas Kotabumi II Mulyani, Roza; Rahma Putri, Adheya; Bertalina, Bertalina
Journal of Dietetics Science Vol. 2 No. 1 (2026): Journal of Dietetics Science (In Progress)
Publisher : Nutrition Department, Poltekkes Kemenkes Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/jds.v2i1.5639

Abstract

Lifestyle factors such as nutritional intake and physical activity often hinder successful blood pressure control.  This study aimed to provide a comprehensive overview of macronutrient intake, sodium, potassium, physical activity, and nutritional status of chronic disease management program members with hypertension in the working area of ​​Kotabumi II Health Center, North Lampung Regency in 2025. This was an observational analytical study with a cross-sectional approach involving 66 respondents at the Kotabumi II Public Health Center. Intake data were collected using the 24-hour food recall method, physical activity was measured using the Baecke Physical Activity Scale, and nutritional status was determined based on Body Mass Index (BMI). Bivariate data analysis was performed using the Chi-Square test and Pearson correlation. The majority of respondents were female (80.3%) and young-old adults (60–70 years). Most respondents had never received nutritional counseling (66.7%). Bivariate analysis showed a significant relationship between sodium intake (p=0.031), nutritional status (p=0.014), and physical activity (p=0.042) with blood pressure levels. The primary finding indicated that fat intake was the strongest determinant of BMI (p=0.002; r=0.747). There was an extreme nutritional imbalance characterized by high sodium intake (72.7%) and massive potassium deficiency (98.5%).  Nutritional status (obesity) and high fat intake are the dominant risk factors for hypertension among respondents.
Faktor Determinan Analisis Niat Siswi Mengkonsumsi Tablet Tambah Darah Di SMP Negeri 14 Bandar Lampung Sumardilah, Dewi Sri; Bertalina, Bertalina; Sejati, Nawasari Indah Putri
Journal of Dietetics Science Vol. 2 No. 1 (2026): Journal of Dietetics Science (In Progress)
Publisher : Nutrition Department, Poltekkes Kemenkes Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/jds.v2i1.5637

Abstract

Iron deficiency anemia remains a nutritional problem among adolescent girls, due to low iron intake from daily food and monthly blood loss due to menstruation. To prevent anemia, the Indonesian government has implemented an iron supplementation program through weekly iron supplementation tablets (TTD) for female students since 2014. However, compliance with iron supplementation remains low due to low intention, thus suboptimal program effectiveness. Intention to consume iron supplementation is influenced by adolescents' attitudes, subjective norms, and behavioral control. This study aims to determine the relationship between attitudes, subjective norms, and behavioral control with iron supplementation intention in adolescent girls. This study used a cross-sectional approach at SMP Negeri 14 Bandar Lampung. Respondents were 224 female students in grades VII, VIII, and IX, with a sample size determined using the Slovin formula and drawn using stratified random sampling. The dependent variable was intention to consume iron supplementation, while the independent variables were attitude, subjective norms, and behavioral control. Data were analyzed using the chi-square test. The results showed that 51.3% of female students had a strong intention to drink iron tablets. There was a significant relationship between attitude (p = 0.000; OR = 3.1), subjective norm (p = 0.015; OR = 2.2) and students' intention to drink iron tablets. Furthermore, there was no significant relationship between behavioral control (p = 0.077) and students' intention to drink iron tablets. It is recommended that schools, through teachers and school health workers, facilitate the provision of iron tablets in sufficient quantities and increase supervision during joint iron tablet drinking activities at school.

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