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HUBUNGAN KONSUMSI BUAH DAN SAYUR SERTA KOPI READY TO DRINK TERHADAP KEJADIAN GANGGUAN SIKLUS MENSTRUASI REMAJA PUTRI Syifa, Zahira Dwi; Stefani, Megah
Journal of Nutrition College Vol 13, No 2 (2024): April
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v13i2.41009

ABSTRACTBackground: As many as 75% of adolescents women aged 12-24 years old experience menstrual cycle disorders. Menstrual cycle disorders are disorders experienced by a woman during the menstrual period which usually occurs due to irregular cycles, excessive pain, menstruation that becomes longer, and menstrual blood that becomes more.Objective: This study aims to analyze the relationship between fruit and vegetable consumption and ready-to-drink coffee on the incidence of menstrual cycle disorders in young women at SMKN 38 Jakarta.Methods: This research method was conducted on 66 adolescent girls who experienced menstrual cycle disorders, consumed vegetables and fruits and ready-to-drink coffee. This study used a cross sectional design with proportional random sampling of subjects. Data analysis using Chi-Square.Results: The results showed that there was a significant relationship between fruit consumption and the menstrual cycle and duration of abdominal pain or cramps of 0.002 and 0.007, consumption of vegetables and menstrual cycle and duration of abdominal pain or cramps of 0.014 and 0.050 and consumption of ready-to-drink coffee with menstrual cycles and duration of pain or abdominal cramps of 0.034 and 0.050 with a p-value <0.05. However, there was no significant relationship between fruit and vegetable consumption and menstrual duration of 0.138 and 1.000 and ready-to-drink coffee with menstrual duration of 0.066 with a p-value > 0.05.Conclusion: In conclusion, the less often someone consume fruits and vegetables and the more frequently you consume ready-to-drink coffee, the more likely you are to experience menstrual cycle disorders and complaints of abdominal pain or cramps during menstruation. It is possible that female students need to pay attention to a balanced and varied diet and limit the consumption of ready-to-drink coffee so that there are no menstrual cycle disturbances and complaints of abdominal pain or cramps during menstruation.Keywords: coffee; fruit; vegetable; menstrual cycle; young women ABSTRAKLatar belakang: Sebanyak 75% remaja putri berusia 12-24 tahun mengalami gangguan siklus menstruasi. Gangguan siklus menstruasi merupakan gangguan yang dialami seorang wanita selama masa periode menstruasi yang biasanya terjadi karena siklus tidak teratur, nyeri yang berlebihan, menstruasi yang waktunya menjadi lebih lama, serta darah menstruasi yang menjadi lebih banyak. Tujuan: Penelitian ini bertujuan untuk menganalisis hubungan konsumsi buah dan sayur serta kopi ready to drink terhadap kejadian gangguan siklus menstruasi remaja putri di SMKN 38 Jakarta.Metode: Metode penelitian ini dilakukan kepada 66 remaja putri yang mengalami gangguan siklus menstruasi, mengkonsumsi sayur dan buah serta kopi ready to drink. Penelitian ini menggunakan desain cross sectional dengan penentuan subjek secara proportional random sampling. Analisis data menggunakan Uji Chi-SquareHasil: Hubungan yang signifikan antara konsumsi buah dengan siklus menstruasi dan lama nyeri atau kram perut sebesar 0,002 dan 0,007 konsumsi sayur dengan siklus menstruasi dan lama nyeri atau kram perut sebesar 0,014 dan 0,050 dan konsumsi kopi ready to drink dengan siklus menstruasi dan lama nyeri atau kram perut sebesar 0,034 dan 0,050 dengan nilai p-value < 0,05. Namun, tidak ada hubungan yang signifikan antara konsumsi buah dan sayur dengan lama menstruasi sebesar 0,138 dan 1,000 serta kopi ready to drink dengan lama menstruasi sebesar 0,066 dengan nilai p-value > 0,05.Simpulan: Semakin jarang konsumsi buah dan sayur serta semakin rutin konsumsi kopi ready to drink semakin mempunyai peluang terjadinya gangguan siklus menstruasi dan keluhan nyeri atau kram perut saat menstruasi. Kata kunci: kopi; buah; sayur; siklus menstruasi; remaja putri

LITERATUR REVIEW: EFEK SPIRULINA PLANTENSIS PADA STRES OKSIDATIF DAN PERADANGAN PADA OBESITAS Kura, Stefyne Sonya Yohana; Pramono, Adriyan; Afifah, Diana Nur; A.Savitri, Rachmania
Journal of Nutrition College Vol 13, No 3 (2024): Juli
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v13i3.42574

ABSTRACTBackground: Obesity is a complex condition with multiple contributing variables, making it challenging to treat the obesity epidemic. The prevalence of obesity has increased in many sectors of society since the late 1970s, and this rising trend is concerning due to the negative health consequences and significant healthcare costs associated with excess body weight. Spirulina has gained interest due to its bioactive components and advantageous effects on health. This review focuses on the underlying molecular mechanisms that contribute to the occurrence of obesity. In addition, the role of antioxidants in the treatment of obesity is also discussed.Objectives: To determine the Effects of Spirulina Platensis on Oxidative Stress and Inflammation Of Overweight/Obesity.Methods: This research design used the literature review method. This technique is carried out with the aim of putting forward various theories that are relevant to the problem being faced or studied as a reference material in discussing the results of the study.Results:The result of the research from the article review found that the causes of obesity based factors that cause the incidence of obesity consist of environmental factors, namely physical activity only as a trend and various food choices, health service factors, namely the influence of counseling, genetic factors namely age, parental fatness, gene mutation, and behavioral factors, namely diet and lack of health, physical activityConclusion: Obesity is caused by many factors including environmental factors, health services, genetics, and behaviorKeywords : Keywords; spirulina plantensis;obesity; Oxidative Stress ABSTRAKLatar belakang: Obesitas adalah kondisi yang kompleks dengan berbagai variabel yang berkontribusi, sehingga sulit untuk mengobati epidemi obesitas. Prevalensi obesitas telah meningkat di banyak sektor masyarakat sejak akhir 1970-an, dan tren yang meningkat ini mengkhawatirkan karena konsekuensi kesehatan yang negatif dan biaya perawatan kesehatan yang signifikan terkait dengan kelebihan berat badan. Spirulina telah menarik perhatian karena komponen bioaktifnya dan efek menguntungkan bagi kesehatan. Ulasan ini berfokus pada mekanisme molekuler yang mendasari yang berkontribusi terhadap terjadinya obesitas.Tujuan : Untuk mengetahui efek spirulina plantensis pada stres oksidatif dan peradangan kelebihan berat badan/obesitas.Metode: Desain penelitian yang digunakan dalam penelitian ini menggunakan metode tinjauan pustaka. Teknik ini dilakukan dengan tujuan untuk mengemukakan berbagai teori yang relevan dengan masalah yang sedang dihadapi atau yang sedang diteliti sebagai bahan acuan dalam pembahasan hasil penelitianHasil: Penelitian dari telaah artikel ditemukan bahwa penyebab obesitas berdasarkan faktor-faktor yang menyebabkan kejadian obesitas terdiri dari faktor lingkungan yaitu aktivitas fisik hanya sebagai tren dan pilihan makanan yang beragam, faktor pelayanan kesehatan yaitu pengaruh penyuluhan, faktor genetik yaitu usia, kegemukan orang tua, mutasi gen, dan faktor perilaku yaitu pola makan dan kurangnya aktivitas fisik.Simpulan: Obesitas disebabkan oleh banyak faktor termasuk faktor lingkungan, pelayanan kesehatan, genetik, dan perilaku.Kata kunci : spirulina plantensis; obesitas; stres oksidatif

APLIKASI NANO-SIZE LIPID CARRIER (NLC) MINYAK BEKATUL (RBO) PADA MINUMAN SARI BUAH APEL DAN JERUK KOMERSIAL Hasanah, Yunca Muhimatul; Raharjo, Sri; Y, Pranoto; A, Ningrum
Journal of Nutrition College Vol 13, No 1 (2024): Januari
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v13i1.41713

ABSTRACTBackground: Rice bran oil contains high amounts of bioactive component compounds. This compound has activity as a natural antioxidant, especially α, β, γ, δ tocopherol and tocotrienol, as well as orizanol fraction. The properties of γ-orizanol as a fat-soluble antioxidant become a limitation when applied to liquid food or beverages. Therefore, a carrier system is needed to support γ-orizanol well dispersed in the beverage system. The lipid-based carrier system is divided into Solid Lipid Nanoparticles, Nanostructured Lipid Carrier and Nanoemulsion. In this study using NLC as a carrier system. such as high-pressure homogenization. Applications of nano-size lipid carriers (NLC) have been carried out on beverage model systems to study the utilization of NLC in simple beverage model systems and commercial beverage products.Objectives: This study aims to determine the effect of nano-size lipid carrier (NLC) rice bran oil applied to commercial apple cider and orange juice beverage modelsMethods: NLC produced with tween 80 as the lipid phase by 24%, then added aquabidest 70%, both mixtures as the aqueous phase. For the lipid phase using palm stearin and bran oil 6: 4. The mudian of the aqueous phase is 94% mixed with the lipid phase 6%. The best formula succeeded in making NLC bran oil that has nanoparticles. turbidity, zetapotency and pH are in accordance with the properties of NLC and can be applied to food productsResults : The addition of nanosized lipid carrier (NLC) rice bran oil in the model system for commercial apple cider and orange juice drinks had a significant effect (p ≤ 0.05) on the sensory characteristics. The rate of decrease in ascorbic acid during storage for apple juice with the addition of rice bran oil NLC and control was 0.0178 ppm/week and 0.0179 ppm/week, respectively. For orange juice with the addition of rice bran oil NLC and control respectively 0.0348 mg/mL/week and 0.037 mg/mL/week. Photooxidation had a significant effect on testing models of apple juice and orange juice drinks with control treatment and the addition of rice bran oil NLC and stored in a lighting box for 2 hours, having the line equation Y = - 0.8394x + 2055.3 (R2 = 0.9442) . The slope test results statistically show that under these conditions ascorbic acid degradation occurs at 0.84 ppm/minute. In the control apple cider and orange juice drink model system, the parameter a* (redness) decreased by 75% during the first 30 minutes of photooxidation.Conclusion: Sensory evaluation of commercial apple juice and orange juice drinks containing rice bran oil NLC resulted in colors that were not significantly different but significantly different in aroma, taste and overall parameters. In proving the photooxidation of apple juice and orange juice drinks containing NLC rice bran oil, there was a decrease in ascorbic acid and an increase in the a* (redness) value.Keywords : NLC, rice bran oil; sensory test; apple cider; orange juiceABSTRAKLatar belakang: Minyak bekatul padi mengandung senyawa komponen bioaktif dalam jumlah yang tinggi. Senyawa ini mempunyai aktivitas sebagai antioksidan alami, terutama α, β, γ, δ tokoferol dan tokotrienol, serta fraksi orizanol. Sifat γ-orizanol sebagai antioksidan larut lemak menjadi keterbatasan bila diaplikasikan pada bahan pangan cair atau minuman. Oleh karena itu, diperlukan suatu sistem pembawa agar γ-orizanol dapat terdispersi dengan baik dalam sistem minuman. Sistem pembawa berbasis lipid terbagi menjadi Solid Lipid Nanoparticles, Nanostructured Lipid Carrier dan nanoemulsi. Pada penelitian ini menggunakan nano-size lipid carrier ( NLC) sebagai sistem pembawa. seperti homogenisasi tekanan tinggi. Aplikasi nano-size lipid carrier (NLC) telah dilakukan pada sistem model minuman untuk mempelajari pemanfaatan NLC pada sistem model minuman sederhana dan produk minuman komersial.Tujuan: Penelitian ini bertujuan untuk mengetahui pengaruh nano-size lipid carrier (NLC) minyak bekatul yang diaplikasikan pada model minuman sari apel dan sari jeruk komersialMetode: Pembuatan NLC dengan tween 80 sebagai fase lipid sebesar 24% , kemudian ditambah aquabidest 70%, kedua campuran tersebut sebagai fase aqueous. Untuk fase lipidanya menggunakan palm stearin dan minyak bekatul 6 : 4, kemudian fase aqueous 94% dicampur dengan fase lipida 6%. Formula terbaik berhasil membuat NLC minyak bekatul yang memiliki nanopartikel. turbiditas, zetapotensial serta pH yang sesuai dengan sifat-sifat NLC dan bisa diaplikasikan pada produk panganHasil: Penambahan nanosize lipid carrier (NLC) minyak bekatul dalam sistem model minuman sari apel dan sari jeruk komersial berpengaruh signifikan (p ≤ 0,05) terhadap karakteristik sensoris. Laju penurunan asam askorbat selama penyimpanan untuk sari apel dengan penambahan NLC minyak bekatul dan kontrol secara berurutan 0,0178 ppm/minggu dan 0,0179 ppm/minggu. Untuk sari jeruk dengan penambahan NLC minyak bekatul dan kontrol secara berurutan 0,0348 mg/mL/minggu dan 0,037 mg/mL/minggu. Fotooksidasi berpengaruh signifikan terhadap pengujian model minuman sari buah apel dan sari jeruk dengan perlakuan kontrol dan penambahan NLC minyak bekatul serta disimpan pada kotak pencahayaan selama 2 jam, memiliki persamaan garis Y = - 0,8394x + 2055,3 (R2 = 0,9442). Dari hasil pengujian slope secara statistik menunjukkan bahwa pada kondisi tersebut terjadi degradasi asam askorbat pada 0,84 ppm/menit. Pada sistem model minuman sari buah apel dan sari jeruk kontrol terjadi penurunan parameter nilai a*(redness) mencapai 75% selama fotooksidasi 30 menit pertama.Simpulan: Evaluasi sensoris pada minuman sari apel dan sari jeruk komersial yang mengandung NLC minyak bekatul menghasilkan warna yang tidak berbeda nyata namun berbeda nyata pada parameter aroma, rasa, dan keseluruhan. Pada pembuktian fotooksidasi minuman sari apel dan sari jeruk yang mengandung NLC minyak bekatul terjadi penurunan asam askorbat, dan peningkatan nilai a*(redness)Kata Kunci : NLC; minyak bekatul; sensoris; sari apel; sari jeruk

PENGARUH DIETARY APPROACHES TO STOP HYPERTENSION TERHADAP METABOLIC SYNDROME Sarbini, Dwi; Septiyana, Nur Azizah Dewi; Pratiwi, Winda Wahyu
Journal of Nutrition College Vol 13, No 3 (2024): Juli
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v13i3.42508

ABSTRACTBackground: Metabolic Syndrome (MetS) is a batch of cardiovascular disease and type 2 diabetes mellitus risk factors. The incidence of MetS in Indonesia for 5 years (2013-2018) has increased in patients with central obesity (4,4%), hypertension (8,31%), hyperglycemia (0,5%), hypertriglyceridemia (3%), and decreased HDL cholesterol (1,4%). One of the causes of the increased risk of MetS is the bad diet.Objectives: The aim of the literature review is to examine the effect of dietary approaches to stop hypertension (DASH) on MetS.Methods: Searched the keyword by PICO method (adults, elderly, DASH, hypertension, diabetes mellitus and MetS). The sourced for literature review was Pubmed database (https://pubmed.ncbi.nlm.nih.gov/). Articles were written in English that free full text, published in 2012–2022, the type of research was randomized controlled trial, the subjects ware sufferers of MetS, hypertension, diabetes mellitus, adults, and elderly, as well as reputed Scopus Q1-Q4 had reviewed. Six articles has been chosed from 632 articles that were found based on the criteriaResults . The results of the review article showed that DASH can reduce waist circumference (WC) at 67%, blood pressure (BP) at 67%, triglycerides at 67%, fasting blood glucose (GDP) at 67% and increase HDL-cholesterol at 33%. The results of statistical analysis showed a significant decrease in WC (67%), BP (33%), triglycerides (17%), and GDP (33%).Conclusion: Based on this literature review, it was concluded that DASH can reduce MetS risk factors.Keywords : Adult; Diet DASH; MetS. ABSTRAKLatar belakang: Metabolic Syndrome (MetS) merupakan kumpulan faktor risiko cardiovascular disease dan diabetes melitus tipe 2. Kejadian MetS di Indonesia selama 5 tahun (2013-2018) mengalami peningkatan pada penderita obesitas sentral (4,4%), hipertensi (8,31%), hiperglikemia (0,5%), hipertrigliseridemia (3%), dan penurunan kolesterol high density lipoprotein (HDL) (1,4%). Salah satu penyebab peningkatan risiko MetS adalah pola makan yang salah.Tujuan: mengkaji pengaruh dietary approaches to stop hypertension (DASH) terhadap MetS.Metode: Pencarian kata kunci menggunakan metode PICO (dewasa, lansia, DASH, hypertension, diabetes mellitus dan MetS). Literature review ini menggunakan sumber database Pubmed (https://pubmed.ncbi.nlm.nih.gov/). Artikel yang termasuk dalam kriteria inklusi dan eksklusi adalah artikel free full text menggunakan Bahasa Inggris, terbit tahun 2012–2022, jenis penelitian randomized controlled trial, subjek merupakan penderita MetS, hipertensi, diabetes melitus, orang dewasa dan lansia, serta bereputasi Scopus Q1-Q4.Hasil: Diet DASH dapat menurunkan waist circumference (WC) sebesar 67%, tekanan darah (TD) sebesar 67%, trigliserida sebesar 67%, glukosa darah puasa (GDP) sebesar 67% dan meningkatkan HDL-kolesterol sebesar 33%. Hasil analisis statistik menunjukkan penurunan secara signifikan terjadi pada WC (67%), TD (33%), trigliserida (17%), dan GDP (33%). Simpulan: Diet DASH dapat menurunkan faktor risiko MetS.Kata Kunci : Dewasa; Diet DASH; Sindrom Metabolik

HUBUNGAN MUTU ASUHAN GIZI DENGAN LAMA RAWAT INAP PASIEN DI RUMAH SAKIT ISLAM IBNU SINA BUKITTINGGI Yenni, Fitri; Br Purba, Martalena; Syauqy, Ahmad; Muis, Siti Fatimah; Noer, Etika Ratna
Journal of Nutrition College Vol 13, No 1 (2024): Januari
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v13i1.41505

ABSTRACTBackground: Hospitals are institutions that provide individual health care in a full-fledged manner. One of the indicators used to measure the efficiency of hospitals is the length of days of care. The important thing that the hospital is concerned with the nutritional services that are provided and adapted to the condition of the patient. This research aims to determine the relationship between nutrition care quality and long hospitalization of patients at the Islamic Hospital Ibnu Sina Bukittinggi.Method: This study uses the design of cross sectional. Primary data such as points in Quality of Nutritional Care, gender and age of respondents, nutritional status, food intake and patient condition through questionnaires. The research was carried out at the Ibnu Sina Islamic Hospital in Bukittinggi, West Sumatra with sample of 108 patients.Results: Results of the study found that the duration of treatment > 5 days was higher (66%) compared to ≤ 5 days (38,0%). The quality of nutrition care was 49.6%, meaning the quality is not achieved. Assessments and nutritional care given on time are a dominant factor over the length of hospitalization at Islamic Hospital Ibnu Sina Bukittinggi. Late assessments and nutrition care at hospitalizations < 5 days have a 4.25 higher risk compared to those provided on time (aOR= 4.25; 95% CI=1.44-12,51; p value= 0.009). There was no significant influence of the nutritional care plan recorded in the CPPT Sheet, the revised fosters according to the patient's response, monitoring of the implementation of the fosters carried out, and the compatibility of the intervention with the condition of the patient on the length of patient. Conclusion: From the 5 indicators of the quality of nutritional care assessed, only the indicators of interventions provided in accordance with the patient's condition are included in the quality criteria achieved.Keywords: Inpatient care; Nutrition Assessment; Food intake; Patient condition ABSTRAKLatar Belakang : Rumah sakit adalah institusi pelayanan kesehatan yang menyelenggarakan pelayanan kesehatan perorangan secara paripurna. Salah satu indikator yang digunakan untuk menilai efisiensi rumah sakit yaitu lama hari rawat. Hal penting yang menjadi perhatian oleh rumah sakit selama pasien dirawat adalah pelayanan gizi yang diberikan dan disesuaikan dengan keadaan pasien. Penelitian ini bertujuan untuk mengetahui hubungan mutu asuhan gizi dengan lama rawat inap pasien di Rumah Sakit Islam Ibnu Sina Bukittinggi.Metode : Penelitian ini menggunakan desain studi potong lintang (cross sectional). Data primer berupa mutu asuhan gizi, jenis kelamin dan usia responden, status gizi, asupan makan dan kondisi pasien melalui kuesioner. Penelitian dilakukan di Rumah Sakit Islam Ibnu Sina Kota Bukittinggi, Provinsi Sumatera Barat dengan besar sampel sebanyak 108 pasien.Hasil : Hasil Penelitian didapatkan bahwa lama rawat > 5 hari lebih tinggi (66%) dibandingkan ≤ 5 hari (38,0%). Nilai mutu asuhan gizi adalah 49,6%, artinya mutu tidak terpenuhi. Assessmen dan asuhan gizi yang diberikan tepat waktu merupakan faktor yang dominan terhadap lama rawat inap di Rumah Sakit Islam Ibnu Bukittinggi. Asesmen dan asuhan gizi yang diberikan tidak tepat waktu pada pasien dengan lama rawat inap < 5 hari memiliki risiko 4,25 lebih tinggi dibandingkan dengan yang diberikan asesmen dan asuhan gizi diberikan tepat waktu (aOR= 4,25; 95% CI=1,44-12,51; p value= 0,009). Tidak adanya pengaruh yang signifikan dari rencana asuhan gizi yang tercatat dalam Lembar Catatan Perkembangan Pasien Terintegrasi (CPPT), asuhan direvisi sesuai dengan respon pasien, monitoring pelaksanaan asuhan yang dilakukan, dan kesesuaian intervensi dengan kondisi pasien yang dilihat dari poin mutu asuhan gizi pasien di rumah sakit terhadap lama rawat inap pasien pada Rumah Sakit Islam Ibnu Sina Bukittinggi.Simpulan : Dari 5 indikator mutu asuhan gizi yang dinilai, hanya indicator intervensi yang diberikan sesuai dengan kondisi pasien yang masuk pada kriteria mutu yang tercapai untuk 4 indikator yang lain masuk dalam kategori kurang terpenuhi dan tidak terpenuhi Kata Kunci : Lama Rawat Inap; Assessment Gizi; Asupan Makanan; Kondisi Pasien

A SCOPING REVIEW OF NUTRITION AND DIET-RELATED FACTORS IN COMBATING LEPROSY DISEASE Rusyda, Akifa Laila
Journal of Nutrition College Vol 13, No 2 (2024): April
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v13i2.40341

ABSTRACTBackground: Indonesia still faces several challenges concerning the control of neglected tropical diseases (NTDs). Leprosy is one of the bacterial infectious NTDs caused by Mycobacterium leprae. The most obvious risk factors include undernutrition, poverty, food scarcity, food insecurity and a lack of food diversity. According to immunity beneficiaries and preventable or protecting factors, nutrition and food are essential.Objectives: To synthesize the diet and nutrition risk factors and consequences with the most substantial evidence related to leprosy disease.Methods: Five databases were searched systematically, following punctuation and conventions-based keyword searches and criteria and free-text terms. Selected articles included systematic reviews and other studies involving human subjects published between 2013 and 2023. Finding articles (n=588) were interpreted using preferred reporting of items for systematic reviews and meta-analyses (PRISMA). Eligible articles (n=16) were described by author’s name, publication year, study objectives, locations, study design, participants, methods, intervention and exposure, and critical findings and impacts/outputs.Results: In 16 studies, there were nutrition explanations correlated to leprosy disease. Malnutrition, either undernutrition or overnutrition, may lead to a worse disease prognosis. A comprehensive approach to food security, diet quality, and dietary behaviors is needed to protect against the disease. Affected individuals tend to have lower essential nutrition serum levels to obtain multiple micronutrient supplements such as vitamins A, C, D, E, zinc and selenium.Conclusion: Regarding immunity beneficiaries and impacted factors, there are several potential risk factors related to nutrition and diet in leprosy that are necessary considerations, including nutritional status, food and nutritional security (food environment-related) and dietary behavior. Keywords: Food insecurity; Immune responses; Leprosy; Neglected tropical disease; Nutrition vulnerability.

PENGARUH EDUKASI GIZI MELALUI PERMAINAN ULAR TANGGA DAN BOOKLET TERHADAP PENGETAHUAN, SIKAP, DAN PRAKTIK PENCEGAHAN ANEMIA PADA REMAJA PUTRI Hisanah, Raniah; Nuryanto, Nuryanto; Rahadiyanti, Ayu; Wijayanti, Hartanti Sandi
Journal of Nutrition College Vol 12, No 4 (2023): Oktober
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v12i4.39995

ABSTRACTBackground: Adolescent girls anemia in Indonesia is still quite high. One of the effective alternatives for preventing anemia is nutrition education through snakes and ladders games and booklets, which are able to attract attention and stimulate curiosity.Objective: The aim of this research is to analyze the effect of nutrition education through snakes and ladders games and booklets on increasing knowledge, attitudes, and practices for preventing anemia in adolescent girls.Methods: A quasi-experimental study with a pre-post group design was conducted on 34 adolescent girls subjects at SMP Ma'had Islam Semarang, which were selected by total sampling. Then it was divided into two groups by quota sampling. The first group was given nutrition education through snakes and ladders games, the second group through booklets. Knowledge, attitude, and practice data were obtained through a structured questionnaire, and evidence of practice data was obtained through interviewing for food intake with the FFQ method. Effect analysis using a paired t-test and an independent t-test.Results: There were differences in the average knowledge (p<0.001), attitudes (p<0.001), and practice (p<0.001) of anemia prevention before and after nutrition education through snakes and ladders games and booklets. However, knowledge (p = 0.179), attitude (p = 0.231), and practice (p = 0.179) of anemia prevention between the two groups have no difference. Conclusion: There is an effect of nutrition education through snakes and ladders games and booklets is equally effective in increasing knowledge, attitudes, and practices of anemia prevention in adolescent girls.Keywords: nutrition education snakes and ladders games, knowledge, attitudes, practices, anemia ABSTRAKLatar Belakang: Anemia remaja putri di Indonesia masih cukup tinggi. Salah satu alternatif efektif dalam pencegahan anemia, yaitu edukasi gizi melalui permainan ular tangga dan booklet yang mampu menarik perhatian dan menstimulus rasa keingintahuan.Tujuan: Tujuan penelitian ini adalah untuk menganalisis pengaruh edukasi gizi melalui permainan ular tangga dan booklet terhadap peningkatan pengetahuan, sikap, dan praktik pencegahan anemia pada remaja putri.Metode: Penelitian quasy experimental dengan pre-post group design dilakukan pada 34 subjek remaja putri di SMP Ma’had Islam Semarang yang dipilih secara total sampling. Lalu dibagi menjadi dua kelompok dengan quota sampling. Kelompok pertama diberikan edukasi gizi melalui permainan ular tangga, kelompok kedua melalui booklet. Data pengetahuan, sikap, dan praktik diperoleh melalui kuesioner terstruktur, serta data bukti praktik diperoleh melalui wawancara asupan makan dengan FFQ. Analisis pengaruh menggunakan uji paired t-test dan independent t-test.Hasil: Terdapat perbedaan rerata pengetahuan (p<0,001), sikap (p<0,001), dan praktik (p<0,001) pencegahan anemia sebelum dan sesudah edukasi gizi melalui permainan ular tangga dan booklet. Namun pengetahuan (p=0,179), sikap (p=0,231), dan praktik (p=0,179) antara kedua kelompok tidak terdapat perbedaan. Simpulan: Edukasi gizi melalui permainan ular tangga dan booklet sama efektifnya dalam meningkatkan pengetahuan, sikap, dan praktik pencegahan anemia pada remaja putri. Kata Kunci: edukasi gizi ular tangga, pengetahuan, sikap, praktik, anemia

ANALISIS KANDUNGAN GIZI DAN ORGANOLEPTIK MIE KERING SUBSTITUSI TEPUNG KACANG HIJAU DAN TEPUNG DAUN KELOR UNTUK REMAJA GIZI KURANG Pitaloka, Ira Maya; Ma'rifah, Bahriyatul; Muhlishoh, Arwin
Journal of Nutrition College Vol 13, No 2 (2024): April
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v13i2.41062

ABSTRACTBackground : Fulfilment of higher nutrient intake, especially protein, is needed to support the physical growth and development of undernourished adolescents. Mung bean flour and moringa leaf flour which are rich in protein, can be utilized to make dry noodles.Objectives: Knowing the effect of substituting of mung bean flour and moringa flour on the nutritional content and organoleptic properties of dry noodles.Methods : This type of research used an experimental study with a completely randomized design (RAL). Comparison of wheat flour, mung bean flour and moringa flour formulations, namely F1 (65g: 20g: 15g), F2 (60g: 25g: 15g), F3 (55g: 30g: 15g). Nutritional content data were analyzed using ANOVA test and Ducan's further test. Organoleptic test was analyzed using Kruskal Wallis test and Mann Whitney further test.Results : The results showed that the moisture content; ash content; fat; protein; carbohydrates are F1 (6.61%; 5.30%; 5.41%; 22.45%; 60.23%), F2 (5.58%; 4.25%; 4.40%; 22.90%; 62.40%), F3 (6.00%; 5.00%; 3.20%; 25.40%; 60.40%). The average results of the hedonic test are color (somewhat like), taste, aroma, texture, aftertaste, and mouthfeel (less like). The average results of hedonic quality test are color (dark green), taste (moderately bitter), aroma (moderately languorous), texture (moderately chewy), mouthfeel (not chewy), aftertaste (moderately strong). The selected formulation (F1) per serving size (70g) contained 265.58 kcal energy, 15.7g protein, 3.7g fat and 42.1g carbohydrate. F1 already fulfills % of the RDA of adolescents aged 13-15 years and can be claimed as high in protein.Conclusion : Dried noodle products can be used as an alternative high-protein food for undernourished adolescents.Keywords : Adolescents; dry noodles; moringa leaf flour; mung bean flour; underweight. ABSTRAKLatar belakang : Pemenuhan asupan zat gizi yang lebih tinggi terutama protein dibutuhkan untuk menunjang pertumbuhan fisik dan perkembangan remaja gizi kurang. Tepung kacang hijau dan tepung daun kelor yang kaya protein dapat dimanfaatkan dalam pembuatan mie kering.Tujuan : Mengetahui pengaruh substitusi tepung kacang hijau dan tepung daun kelor terhadap kandungan gizi dan organoleptik mie kering.Metode : Jenis penelitian ini menggunakan desain studi eksperimental dengan Rancangan Acak Lengkap (RAL). Perbandingan formulasi tepung terigu, tepung kacang hijau dan tepung daun kelor, yaitu F1 (65g : 20g : 15g), F2 (60g : 25g : 15g), F3 (55g : 30g : 15g). Data kandungan gizi dianalisis menggunakan uji ANOVA dan uji lanjut Duncan. Uji organoleptik dianalisis menggunakan uji Kruskal Wallis dan uji lanjut Mann Whitney. Hasil : Hasil penelitian menunjukkan bahwa kadar air; kadar abu; lemak; protein; karbohidrat yaitu F1 (6,61% ; 5,30% ; 5,41% ; 22,45% ; 60,23%), F2 (5,58% ; 4,25% ; 4,40% ; 22,90% ; 62,40%), F3 (6,00% ; 5,00% ; 3,20% ; 25,40% ; 60,40%). Hasil rata-rata uji hedonik yaitu warna (agak suka), rasa, aroma, tekstur, aftertaste, dan mouthfeel (kurang suka). Hasil rata-rata uji mutu hedonik yaitu warna (hijau tua), rasa (cukup pahit), aroma (cukup langu), tekstur (cukup kenyal), mouthfeel (tidak kenyal), aftertaste (cukup kuat). Formulasi terpilih (F1) pertakaran saji (70g) mengandung energi 265,58 kkal, protein 15,7g, lemak 3,7g dan karbohidrat 42,1g. F1 sudah memenuhi % AKG remaja usia 13-15 tahun dan dapat diklaim sebagai tinggi protein.Simpulan: Produk mie kering dapat digunakan sebagai alternatif makanan tinggi protein untuk remaja gizi kurang.Kata Kunci : Gizi kurang; mie kering; remaja; tepung daun kelor; tepung kacang hijau.

A LITERRATURE REVIEW : VARIASI UBI JALAR SEBAGAI ALTERNATIF PANGAN DARURAT Amirullah, M Fadil; Afifah, Diana Nur; Noer, Etika Ratna
Journal of Nutrition College Vol 13, No 3 (2024): Juli
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v13i3.42005

ABSTRACTBackground: Emergency food is a practical and highly nutritious alternative intake. Meanwhile, the nutritional content of emergency food must be 2,100 kcal daily. Limited food supplies due to disasters also result in malnutrition for disaster victims. Some nutritional problems that arise during disasters include malnutrition at vulnerable ages and decreased nutritional status in community groups. Based on this, practical, nutritious food that can be consumed directly is needed. One of the local food ingredients that can be used to make emergency food is sweet potatoes. Objective: This research aims to determine variations of sweet potato as an alternative ingredient in making emergency food. Results: The development of emergency food based on local food can be an effort to overcome the problem of lack of food availability. One food ingredient that can be used as emergency food is sweet potatoes. Sweet potatoes contain minerals and vitamins such as potassium, phosphorus, vitamin C, vitamin K, and Vitamin B, and fiber. Several processed products developed using purple sweet potato as emergency food include biscuits, food bars, noodle snack bars, and jalangkote. Conclusion: The benefits of sweet potatoes as emergency food can be used as alternative food, based on processed products developed using sweet potatoes as emergency food. This study also emphasizes sweet potatoes as a nutritious and practical food source for disaster victims at a relatively low price and easy to obtain. Keywords: emergency food; sweet potato; local food ABSTRAKLatar belakang: Pangan darurat merupakan alternatif asupan yang praktis dan bernutrisi tinggi. Adapun, kandungan nutrisi dalam pengan darurat adalah harus memenuhi sebesar 2.100 kkal per hari. Keterbatasan bahan pangan karena bencana berakibat pula pada kekurangan gizi korban bencana. Beberapa masalah gizi yang muncul ketika bencana diantaranya adalah kurang gizi pada usia rentan hingga menurunnya status gizi pada kelompok masyarakat. Berdasarkan hal tersebut maka diperlukan pangan yang praktis dan bergizi serta bisa langsung dikonsumsi. salah satu bahan pangan lokal yang dapat digunakan sebagai pembuatan pangan darurat adalah ubi jalar.Tujuan: Penelitian ini bertujuan untuk variasi ubi jalar sebagai alternatif bahan dalam pembuatan pangan darurat. Hasil: Pengembangan pangan darurat berbahan dasar pangan lokal mampu menjadi upaya dalam mengatasi masalah kurangnya ketersediaan makanan. Salah satu bahan makanan yang dapat dijadikan sebagai pangan darurat adalah ubi jalar. Ubi jalar tersebut mengandung mineral dan vitamin seperti kalium, fosfor, vitamin C, vitamin K dan Vitamin B serta terdapat pula kandungan serat. Beberapa produk olahan yang telah dikembangan menggunakan bahan ubi jalar ungu sebagai pangan darurat diantaranya adalah biskuit, food bar, snack bar, mie . Simpulan: Manfaat ubi jalar seebagai pangan darurat bisa dijadikan sebagai pangan alternatif hal ini didasari dengan adanya olahan produkyang telah di kembangkan menggunakan ubi jalar sebagai pangan darurat. Kajian ini juga meenenkankan ubi jalar sebagai sumber pangan bergizi dan praktis bagi para korban bencana dengan harga relatif murah dan gampang di dapatkan.Kata Kunci : pangan darurat; ubi jalar; pangan lokal

PENGARUH PENAMBAHAN TEPUNG KACANG KEDELAI (Glycine max) TERHADAP KADAR PROTEIN DAN MUTU ORGANOLEPTIK CILOK Aninditia, Angelina Avida; Setyaji, Diyan Yunanto; Pujiastuti, Veronica Ima
Journal of Nutrition College Vol 12, No 4 (2023): Oktober
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v12i4.37505

ABSTRACTBackground: Snack foods such as cilok made from tapioca flour and wheat flour only contain high energy and lack other nutrients, especially protein. One effort to increase the nutritional value of cilok is to add protein sources such as soybeans.Objectives: The purpose is determine the effect of adding soybean flour on protein content and organoleptic properties including color, odor, texture, taste, and overall preference in cilok.Methods: Experimental research with designed using completely randomized design. There is one control group/F0 (tapioca flour and wheat flour 1:1) and three treatment groups with the addition of soybean flour, namely F1 (10%), F2 (20%), and F3 (30%). Organoleptic properties was analyzed by Friedman Test, if significant (p value <0,05) continued with Wilcoxon Test. The protein content was analyzed descriptively.Results: The highest cilok protein content was 6,92% in F3 treatment. The results of the organoleptic properties showed that there was a significant effect on the color, odor, texture, taste, and overall preference. The most superior cilok formulation after F0 was the color F1 (2,10±1,06) yellow category, the odor F2 (3,60±0,89) slightly strong category, the texture F1 (3,43±0,67) slightly chewy category, the taste F1 (3,43±0,81) kinda delicious category, and the overall preference F1 (3,33±0,88) was kinda like category.Conclusion: The more addition of soybean flour in cilok will increase the protein content and significantly affect the color (more brown), odor (more strong), texture (less chewy), taste (less delicious), and decreased the overall preference of the cilok.Keywords : cilok; protein content; organoleptic properties; soybean flour ABSTRAKLatar belakang: Makanan jajanan seperti cilok yang terbuat dari tepung tapioka dan tepung terigu hanya mengandung energi tinggi dan kurang mengandung zat gizi lainnya, terutama protein. Salah satu upaya untuk meningkatkan nilai gizi cilok adalah dengan menambahkan sumber protein seperti kacang kedelai.Tujuan: untuk mengetahui pengaruh penambahan tepung kacang kedelai terhadap kadar protein serta mutu organoleptik meliputi warna, aroma, tekstur, citarasa, dan kesukaan keseluruhan cilok.Metode: Jenis penelitian eksperimental dengan Rancangan Acak Lengkap (RAL). Terdapat satu kelompok kontrol/F0 (tepung tapioka dan tepung terigu 1:1) dan tiga kelompok perlakuan penambahan tepung kacang kedelai yaitu F1 (10%), F2 (20%), dan F3 (30%). Data uji mutu organoleptik yang diperoleh kemudian dianalisis dengan Friedman Test. Apabila hasilnya signifikan (p < 0,05) maka dilanjutkan dengan uji Wilcoxon. Sedangkan kadar protein dianalisis secara deskriptif.Hasil: Kadar protein cilok tertinggi 6,92% pada perlakuan F3. Uji mutu organoleptik menunjukkan bahwa terdapat pengaruh nyata terhadap warna, aroma, tekstur, citarasa, dan kesukaan keseluruhan cilok dengan penambahan tepung kacang kedelai. Formulasi cilok yang paling unggul setelah F0 yaitu warna F1 (2,10±1,06) kategori kuning, aroma F2 (3,60±0,89) kategori agak langu, tekstur F1 (3,43±0,67) kategori agak kenyal, citarasa F1 (3,43±0,81) kategori agak enak, dan kesukaan keseluruhan F1 (3,33±0,88) kategori agak suka.Simpulan: Semakin banyak penambahan tepung kacang kedelai dalam cilok akan meningkatkan kadar protein serta berpengaruh nyata terhadap warna (semakin agak coklat), aroma (semakin langu), tekstur (semakin tidak kenyal), citarasa (semakin tidak enak), dan menurunkan kesukaan keseluruhan cilok.Kata Kunci : cilok; kadar protein; mutu organoleptik; tepung kacang kedelai

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