cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota semarang,
Jawa tengah
INDONESIA
Journal of Nutrition College
Published by Universitas Diponegoro
ISSN : 23376236     EISSN : 2622884X     DOI : -
Core Subject : Health, Social,
Environmental Science Health Professions Medicine & Pharmacology
Journal of Nutrition College (P-ISSN : 2337-6236; E-ISSN : 2622-884X) diterbitkan oleh Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro sebagai media publikasi artikel-artikel ilmiah dalam biang Ilmu Gizi dengan skala terbit 4 kali dalam setahun, yaitu pada Januari, April, Juli, dan Oktober.
Arjuna Subject : -
Articles 744 Documents
 71   72   73   74   75 
PENGARUH EDUKASI PERIODISASI GIZI MELALUI PODCAST TERHADAP PENGETAHUAN DAN SIKAP ATLET KARATE DI PALEMBANG Alifia Kamendakal Safaq; Ditia Fitri Arinda; Fatmalina Febry; Fatria Harwanto
Journal of Nutrition College Vol 15, No 4 (2026): 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.v15i4.54389

Abstract

ABSTRACTBackground: Sports performance in Indonesia continues to experience ups and downs across various sports, one of which remains in the spotlight is karate, particularly in Palembang. The dynamics of this performance are influenced by nutritional intake, which is influenced by knowledge. Providing nutrition education using podcasts can be one way to improve the knowledge and attitudes of karate athletes.Objective: This study aims to determine the effect of nutrition periodization education through podcasts on the knowledge and attitudes of karate athletes in Palembang.Methods: This study was quantitative, using a quasi-experimental design with two group pre-test and post-test. It involved 64 karate athletes in Palembang aged 18-22. Knowledge and attitude variables were measured using a questionnaire. Hypothesis testing in this study uses the Wilcoxon Rank test and the Mann Whitney U test.Results: The statistical test results for the knowledge and attitude variables in both groups yielded a p-value of <0.001 (p<0.05), indicating that nutrition periodization education influenced the knowledge and attitudes of respondents in both the experimental and control groups. The analysis of differences between the two groups showed a significant difference in knowledge levels, with a significance value of 0.006 (p<0.05). Regarding the attitude variable, the results also showed a significant difference between the experimental and control groups, with a p-value of <0.001 (p<0.05).Conclusion: There was a significant difference in the level of knowledge and attitudes between the experimental and control groups. Podcasts in the experimental group had a greater influence on increasing knowledge than e-books in the control group. Meanwhile, e-books in the control group had a greater influence on improving attitudes than podcasts in the experimental group.Keywords : Athletes; Attitudes; Knowledge; Nutrition Periodization; Podcasts  ABSTRAKLatar Belakang: Prestasi olahraga di Indonesia terus mengalami pasang surut di berbagai cabang olahraga, salah satunya yang masih menjadi sorotan adalah karate, khususnya di Palembang. Dinamika prestasi ini dipengaruhi oleh asupan gizi, yang dipengaruhi oleh pengetahuan. Pemberian edukasi gizi menggunakan podcast dapat menjadi salah satu cara untuk meningkatkan pengetahuan dan sikap atlet karate.Tujuan: Penelitian ini bertujuan untuk mengetahui pengaruh edukasi periodisasi gizi melalui podcast terhadap pengetahuan dan sikap atlet karate di Palembang.Metode: Penelitian ini bersifat kuantitatif, menggunakan desain kuasi-eksperimental dengan dua kelompok pre-test dan post-test. Penelitian ini melibatkan 64 atlet karate di Palembang berusia 18-22 tahun. Variabel pengetahuan dan sikap diukur menggunakan kuesioner. Pengujian hipotesis dalam penelitian ini menggunakan uji Wilcoxon Rank dan uji Mann Whitney U.Hasil: Hasil uji statistik untuk variabel pengetahuan dan sikap pada kedua kelompok menghasilkan nilai p <0,001 (p<0,05), yang menunjukkan bahwa edukasi periodisasi gizi memengaruhi pengetahuan dan sikap responden, baik pada kelompok eksperimen maupun kontrol. Analisis perbedaan antara kedua kelompok menunjukkan perbedaan tingkat pengetahuan yang signifikan, dengan nilai signifikansi 0,006 (p<0,05). Terkait variabel sikap, hasil juga menunjukkan perbedaan yang signifikan antara kelompok eksperimen dan kontrol, dengan nilai p <0,001 (p<0,05).Kesimpulan: Terdapat perbedaan tingkat pengetahuan dan sikap yang signifikan antara kelompok eksperimen dan kontrol. Podcast pada kelompok eksperimen memiliki pengaruh yang lebih besar terhadap peningkatan pengetahuan dibandingkan e-book pada kelompok kontrol. Sementara itu, e-book pada kelompok kontrol memiliki pengaruh yang lebih besar terhadap peningkatan sikap dibandingkan podcast pada kelompok eksperimen.Kata Kunci: Atlet; Sikap; Pengetahuan; Periodisasi Gizi; Podcast
FERMENTASI PADA GENUS CURCUMA: TINJAUAN TENTANG PERUBAHAN KIMIA, PENINGKATAN AKTIVITAS ANTIOKSIDAN, DAN PROFIL SENSORI Dewandhaka Putra Andaru; Gemala Anjani; Anang Mohamad Legowo; Fitriyono Ayustaningwarno; Ahmad Ni&#039;matullah Al-Baarri
Journal of Nutrition College Vol 15, No 4 (2026): 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.v15i4.53859

Abstract

ABSTRACTBackground: The genus Curcuma, comprising over 100 species, is notable for its medicinal and health benefits, particularly its antioxidant properties. Fermentation has the potential to enhance the functionality of bioactive compounds such as curcuminoids found in Curcuma species. Objective: This review explores the impact of fermentation on the antioxidant activity and sensory profile of various Curcuma species. The primary focus is on microbial cultures like Aspergillus, Rhizopus, and lactic acid bacteria (LAB), which enhance the functional antioxidant and affecting sensory profile of curcuma genus. Methods: The method used in writing this article is a literature review of five scientific databases: PubMed, Science Direct, Scopus, and Google Scholar. The search period for articles was 2010–2025.Results: Fermentation of various Curcuma species using microorganisms has been shown to increase antioxidant activity and bioactive compound content, particularly phenolics and curcuminoids, by up to 3-5 times compared to non-fermented products. The fermentation process breaks down complex macromolecules (starch, protein, lipids) and releases bound phenolic compounds and terpenoids, even forming new analogues with higher antioxidant activity. Furthermore, fermentation enriches the sensory profile of the product by improving aroma, flavor, color, and texture through the formation of volatile compounds and enhanced pigmentation.Conclusion: Fermentation is an effective approach to enhance the functional and sensory value of Curcuma spp. by increasing antioxidant activity, releasing and biotransforming bioactive compounds, and improving the flavor profile. This potential opens opportunities for utilizing fermented Curcuma as functional food and as a raw material for the health and food industries.Keywords: Antioxidant; Curcuma; Fermentation; Phenolic; Sensory ABSTRAKLatar Belakang: Genus Curcuma, yang terdiri dari lebih dari 100 spesies, dikenal karena manfaat obat dan kesehatannya, khususnya sifat antioksidannya. Fermentasi berpotensi meningkatkan fungsionalitas senyawa bioaktif seperti kurkuminoid yang terdapat pada spesies Curcuma.Tujuan: Tinjauan ini mengeksplorasi dampak fermentasi terhadap aktivitas antioksidan dan profil sensori dari berbagai spesies Curcuma. Fokus utama adalah pada kultur mikroba seperti Aspergillus, Rhizopus, dan bakteri asam laktat (BAL) yang dapat meningkatkan aktivitas antioksidan fungsional serta memengaruhi profil sensori genus Curcuma.Metode: Metode yang digunakan dalam penulisan artikel ini adalah tinjauan pustaka dari lima basis data ilmiah, yaitu PubMed, Science Direct, Scopus, dan Google Scholar. Rentang tahun pencarian artikel dari tahun 2010-2025.Hasil: Fermentasi berbagai spesies Curcuma menggunakan mikroorganisme terbukti meningkatkan aktivitas antioksidan dan kandungan senyawa bioaktif, terutama fenolik dan kurkuminoid sampai 3-5 kali lipat dengan tanpa fermentasi. Proses fermentasi memecah makromolekul kompleks (pati, protein, lipid) dan melepaskan senyawa fenolik serta terpenoid terikat, bahkan membentuk analog baru dengan aktivitas antioksidan yang lebih tinggi. Selain itu, fermentasi memperkaya profil sensori produk dengan meningkatkan aroma, rasa, warna, dan tekstur melalui pembentukan senyawa volatil dan pigmentasi yang lebih baik.Simpulan: Fermentasi merupakan pendekatan efektif untuk meningkatkan nilai fungsional dan sensori Curcuma spp. melalui peningkatan aktivitas antioksidan, pelepasan serta biotransformasi senyawa bioaktif, dan pengembangan profil cita rasa. Potensi ini membuka peluang pemanfaatan Curcuma terfermentasi sebagai pangan fungsional dan bahan baku industri kesehatan maupun pangan.Kata Kunci: Antioksidan; Curcuma; Fermentasi; Fenolik; Sensori
KEBERAGAMAN SUMBER PROTEIN, ZAT BESI, DAN VITAMIN B12 DENGAN KADAR HEMOGLOBIN PADA KOMUNITAS VEGETARIAN Sinta Nathalia Lumban Gaol; Betty Yosephin Simanjuntak; Ayu Pravita Sari
Journal of Nutrition College Vol 15, No 4 (2026): 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.v15i4.59535

Abstract

ABSTRACTBackground: A vegetarian diet restricts animal-based foods, which may increase the risk of inadequacy for several essential nutrients, particularly protein, iron, and vitamin B12, which play a key role in erythrocyte and hemoglobin synthesis.Objectives: To determine the relationship between protein, iron, and vitamin B12 consumption patterns—based on intake level, food types, and consumption frequency—and hemoglobin levels among the vegetarian community in Bengkulu City.Methods: This analytical observational study used a cross-sectional design with total sampling. The study population comprised 100 adult vegetarians, and sampling included all adult respondents who met the inclusion criteria. Dietary intake data were collected using a Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ). Dietary diversity was measured using the Individual Dietary Diversity Score (IDDS) because assessments were conducted at the individual level rather than the household level (Household DDS) or using Minimum Dietary Diversity for Women (MDD-W). Hemoglobin levels were measured using the FORA 6 Plus device. Associations were analyzed using the Chi-Square test, and the strength of association was expressed as a Prevalence Ratio (PR) with a 95% Confidence Interval (CI). Daily intakes of protein, iron, and vitamin B12 were categorized into inadequate (<80% of AKG) and adequate (≥80% of AKG) based on Recommended Dietary Allowances (Angka Kecukupan Gizi / AKG).Results: Most respondents were female (59%), aged 19–50 years (92%), employed (70%), and had completed high school/vocational education (51%). Regarding the type of vegetarian diet, 67% were lacto-ovo vegetarians and 33% were ovo vegetarians. A total of 38% of respondents had low hemoglobin levels (anemic), while 62% had normal hemoglobin levels. Bivariate analysis revealed significant associations between inadequate intake levels and anemia for protein (p=0.001; PR=2.539; 95% CI), iron (p=0.001; PR=4.063; 95% CI), and vitamin B12 (p=0.001; PR=4.088; 95% CI). Dietary diversity was also significantly associated with anemia (p=0.001; PR=4.971; 95% CI). Furthermore, low consumption frequency of protein (p=0.040; PR=2.032; 95% CI), iron (p=0.001; PR=5.636; 95% CI), and vitamin B12 (p=0.001; PR=6.955; 95% CI) showed significant associations with anemia.Conclusion: Consumption patterns of protein, iron, and vitamin B12—based on intake level, dietary diversity, and consumption frequency—are significantly associated with hemoglobin levels among vegetarians in Bengkulu CityKeywords: Vegetarian; Protein; Iron; Vitamin B12; Hemoglobin. ABSTRAKLatar belakang: Vegetarian merupakan pola makan yang membatasi konsumsi pangan hewani sehingga dapat meningkatkan risiko ketidakcukupan beberapa zat gizi esensial, terutama protein, zat besi, dan vitamin B12 yang berperan dalam pembentukan eritrosit dan hemoglobin.Tujuan: Mengetahui hubungan pola konsumsi protein, zat besi, dan vitamin B12 berdasarkan jumlah asupan, jenis bahan makanan, dan frekuensi konsumsi dengan kadar hemoglobin pada komunitas vegetarian di Kota Bengkulu.Metode: Penelitian observasional analitik dengan rancangan cross-sectional menggunakan teknik total sampling dimana komunitas vegetarian dewasa berjumlah 100 orang dan pengambilan sampel melibatkan seluruh responden dewasa yang memenuhi kriteria inklusi. Data konsumsi diperoleh menggunakan Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ), sedangkan keberagaman pangan menggunakan Individual Dietary Diversity Score (IDDS), karena pengukuran dilakukan pada tingkat individu responden, bukan pada tingkat rumah tangga (Household DDS) maupun Minimum Dietary Diversity for Women (MDD-W). Kadar hemoglobin diukur menggunakan FORA 6 Plus. Analisis hubungan menggunakan uji Chi-Square dan besarnya hubungan dinyatakan dalam Prevalence Ratio (PR) dengan 95% CI..Hasil: Sebagian besar responden adalah perempuan (59%), berusia 19–50 tahun (92%), bekerja (70%), dan berpendidikan SMA/SMK (51%). Jenis vegetarian, 67% merupakan lacto-ovo vegetarian dan 33% ovo vegetarian. Sebanyak 38% responden memiliki kadar hemoglobin rendah (anemia), sedangkan 62% memiliki kadar hemoglobin normal. Terdapat hubungan antara jumlah protein dengan anemia (p=0,001; PR=2,539; 95% CI), zat besi (p=0,001; PR=4,063; 95% CI), dan vitamin B12 (p=0,001; PR=4,088; 95% CI). Keberagaman pangan juga berhubungan dengan anemia (p=0,001; PR=4,971; 95% CI). Frekuensi konsumsi protein (p=0,040; PR=2,032; 95% CI), zat besi (p=0,001; PR=5,636; 95% CI), dan vitamin B12 (p=0,001; PR=6,955; 95% CI) juga menunjukkan hubungan yang bermakna dengan anemia.Simpulan: Pola konsumsi protein, zat besi, dan vitamin B12 berdasarkan jumlah asupan, keberagaman sumber pangan, dan frekuensi konsumsi berhubungan secara signifikan dengan kadar hemoglobin pada vegetarian di Kota Bengkulu.Kata Kunci: Hemoglobin; Protein; Vegetarian; Vitamin B12; Zat Besi
ASSOCIATION BETWEEN THE ADRB2 GLN27GLU (rs1042714) VARIANT AND OBESITY: A NARRATIVE REVIEW Rachmania Anggita Savitri; Nani Maharani; Adriyan Pramono
Journal of Nutrition College Vol 15, No 4 (2026): 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.v15i4.54318

Abstract

ABSTRACTBackground: Obesity is a global health crisis underpinned by a complex interplay between genetics and environment. The β2-adrenergic receptor gene (ADRB2), a key regulator of lipolysis and energy expenditure, is a strong candidate for obesity susceptibility. The ADRB2 Gln27Glu (rs1042714) polymorphism has been widely studied, but its association with obesity and metabolic traits remains controversial, with contradictory findings across the literature.Objectives: This narrative review aims to summarize and critically analyze the scientific literature regarding the ADRB2 rs1042714 variant. Methods: A narrative literature review was conducted using the Google Scholar, ScienceDirect, Scopus, and PubMed databases. Inclusion criteria selected primary research articles published in English that investigated the association between ADRB2 rs1042714, obesity, body composition, and interactions with diet or physical activity.Results: The literature review confirms a profound lack of consensus. Some studies associate the Glu27 (G allele) with increased obesity risk, while others associate the Gln27 (C allele) with risk or find the G allele to be protective. These discrepancies are largely explained by three factors: 1) Ethnicity; 2) Gen-diet interaction; and 3) Gene-exercise interaction.Conclusion: The ADRB2 Gln27Glu polymorphism is not a deterministic factor for obesity. Its association with adiposity is highly context-dependent, critically modulated by genetic ancestry, dietary macronutrient composition, and physical activity levels. The contradictions in the literature highlight the necessity of moving from simple association studies to more nuanced gene-environment interaction models to understand the variant's true clinical relevance.Keywords: ADRB2; rs1042714; Gln27Glu; obesity; lipolysis

Page 75 of 75 | Total Record : 744

 71   72   73   74   75 

Filter by Year

2012 2026


Reset
Filter By Issues
All Issue Vol 15, No 4 (2026): Oktober Vol 15, No 3 (2026): Juli Vol 15, No 2 (2026): April Vol 15, No 1 (2026): Januari Vol 13, No 3 (2024): Juli Vol 13, No 2 (2024): April Vol 13, No 1 (2024): Januari Vol 12, No 4 (2023): Oktober Vol 12, No 3 (2023): Juli Vol 12, No 2 (2023): April Vol 12, No 1 (2023): Januari Vol 11, No 4 (2022): Oktober Vol 11, No 3 (2022): Juli Vol 11, No 2 (2022): April Vol 11, No 1 (2022): Januari Vol 10, No 3 (2021): Juli Vol 10, No 2 (2021): April Vol 10, No 1 (2021): Januari Vol 9, No 4 (2020): Oktober Vol 9, No 3 (2020): Juli Vol 9, No 2 (2020): April Vol 9, No 1 (2020): Januari Vol 8, No 4 (2019): Oktober Vol 8, No 3 (2019): Juli Vol 8, No 2 (2019): April Vol 8, No 1 (2019): Januari Vol 7, No 4 (2018): Oktober Vol 7, No 3 (2018): Juli Vol 7, No 2 (2018): April Vol 7, No 1 (2018): Januari Vol 6, No 4 (2017): Oktober Vol 6, No 3 (2017): Juli Vol 6, No 2 (2017): April Vol 6, No 1 (2017): Januari Vol 5, No 4 (2016): Oktober Vol 5, No 3 (2016): Juli Vol 5, No 2 (2016): April Vol 5, No 1 (2016): Januari Vol 4, No 4 (2015): Oktober 2015 Vol 4, No 3 (2015): Juli 2015 Vol 4, No 2 (2015): April 2015 Vol 4, No 1 (2015): Januari 2015 Vol 3, No 4 (2014): Oktober 2014 Vol 3, No 3 (2014): Juli 2014 Vol 3, No 2 (2014): April 2014 Vol 3, No 1 (2014): Januari 2014 Vol 2, No 4 (2013): Oktober 2013 Vol 2, No 3 (2013): Juli 2013 Vol 2, No 2 (2013): April 2013 Vol 2, No 1 (2013): Januari 2013 Vol 1, No 1 (2012): Oktober 2012 More Issue