cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Fahmi Hafid
Contact Email
hafid.fahmi79@gmail.com
Phone
+6285255530999
Journal Mail Official
hafid.fahmi79@gmail.com
Editorial Address
jl. pucang jajar tengah no 56 kertajaya, gubeng, surabaya, jawa timur 60282
Location
Kota surabaya,
Jawa timur
INDONESIA
Journal of Nutrition Explorations
Published by Polilteknik Kesehatan Kemenkes Surabaya
ISSN : -     EISSN : 2987761X     DOI : 10.36568
Core Subject :
Journal of Nutrition Explorations, called JoNE is published by Department of Nutrition, Poltekkes Kemenkes Surabaya, Indonesia. This journal is widely exploring nutrition, dietetic, clinical, infection, food technology, food services, communities, environment-related nutrition, and health. JoNE is open access. Scope: Community Nutrition Clinical and Dietetics NUtrition Food Technology Food Industry Nutrition Institution and Management Nutrition in Emergency Health and Diseases related nutrition
Arjuna Subject : -
Articles 103 Documents
 7   8   9   10   11 
School Context as an Independent Factor Associated with Anemia among Adolescent Girls: A Cross-Sectional Study in Banawa, Donggala, Indonesia Nasrul Nasrul; Taqwin Taqwin; Fahmi Hafid; Sri Rahayu; Hikmah Hikmah; Risma Risma; Sarina Sariman
Journal of Nutrition Explorations Vol. 4 No. 3 (2026): August
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v4i3.779

Abstract

Anemia among adolescent girls remains a major public health problem, yet prevention often emphasizes individual nutritional factors while overlooking the influence of the school environment. This study aimed to determine whether school context, operationalized as school origin, is independently associated with anemia among adolescent girls in Banawa, Donggala, Indonesia, after adjustment for individual-level factors. An observational analytic study with a cross-sectional design was conducted among 189 adolescent girls recruited through total sampling of all eligible female students in two purposively selected schools, SMP Negeri 3 Banawa (junior secondary) and SMK Negeri 2 Banawa (vocational senior secondary). Hemoglobin was measured by point-of-care testing, with anemia defined as hemoglobin below 12 g/dL. Anthropometry, a semi-quantitative food frequency questionnaire, and self-reported iron tablet consumption were assessed. Data were analyzed using the chi-square test and multivariable binary logistic regression, with model fit evaluated by the Hosmer–Lemeshow test. The overall prevalence of anemia was 41.3%. In the adjusted model, school origin remained independently associated with anemia: students from SMK Negeri 2 Banawa had higher odds than those from SMP Negeri 3 Banawa (adjusted odds ratio 2.47; 95% confidence interval 1.31–4.65; p=0.005), whereas individual nutritional variables were not significant. Because the design is cross-sectional and school context was not measured directly, the findings represent an association rather than causation. Strengthening school-based nutrition education, screening, and supportive environments may complement individual supplementation in adolescent anemia prevention.
Determinants of Stunting and Innovations for Stunting Reduction among Children Under Two Years of Age in Central Sulawesi Amsal Amsal; Fahmi Hafid; Zainul Zainul; Amsal Amsal
Journal of Nutrition Explorations Vol. 4 No. 3 (2026): August
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v4i3.780

Abstract

Central Sulawesi is one of the Indonesian provinces with the highest stunting prevalence. Based on the 2024 Indonesian Nutritional Status Survey (SSGI), the stunting prevalence in Central Sulawesi reached 26.1%, substantially higher than the national average of 19.8%. This study aimed to analyze the determinants of stunting and identify innovations that have been effective in reducing stunting prevalence among children under two years of age (baduta) across 13 districts/cities in Central Sulawesi. An ecological study design was applied using secondary data analysis of the 2021 and 2024 SSGI datasets, complemented by documentary review of regional innovation programs. The results revealed substantial variation in stunting prevalence between districts/cities, ranging from 16.5% in Tojo Una-Una to 36.9% in Buol in 2024. The main determinants of stunting included young maternal age at pregnancy, low coverage of the sixth antenatal care visit (K6), suboptimal iron-folic acid supplement consumption, high rates of early marriage, and poor dietary diversity among children under two. Districts with the sharpest declines in stunting, such as Tojo Una-Una (-12.8 points), Parigi Moutong (-9.4 points), and Sigi (-7.7 points), implemented innovations based on cross-sectoral collaboration, utilization of local food resources, and digital reporting. It is concluded that convergent, participatory, and data-driven interventions are more effective in reducing stunting than fragmented sectoral approaches.
Organoleptic Characteristics and Nutritional Content of Wet Noodles Substituted with Banggai Yam and Moringa Flour Hepti Muliyati; Nuristha Febrianti; Hardianti
Journal of Nutrition Explorations Vol. 4 No. 1 (2026): February
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v4i1.783

Abstract

Wet noodles are a boiled noodle product with a moisture content of approximately 35%. Wet noodles are rich in carbohydrates, several minerals, and energy, but their protein, fat, and vitamin contents are relatively low; their nutritional value can therefore be improved by incorporating Banggai yam and moringa leaves. This study aimed to produce Banggai yam and moringa leaf flour, develop wet noodle formulations, evaluate their organoleptic characteristics, and analyze the nutritional composition of the selected formulation. An experimental study using a completely randomized design was conducted from February to October 2020 at the Culinary and Organoleptic Laboratories, Nutrition Study Program, Widya Nusantara School of Health Sciences, Palu, while proximate and dietary fiber analyses were performed at Saraswanti Indo Genetech (SIG), Bogor, West Java. The Banggai yam flour produced was white and resembled wheat flour. Three formulations were prepared using different ratios of Banggai yam flour, moringa leaf flour, and wheat flour: 45%:15%:40% (F1), 50%:10%:40% (F2), and 55%:5%:40% (F3). Based on a hedonic test with 30 semi-trained panelists, formulation F2 was selected as the most preferred. The selected formulation contained 103.30 kcal energy, 4.30% protein, 1.14% fat, 18.96% carbohydrate, 0.39% ash, 25.21% moisture, and 3.86% dietary fiber, meeting the wet noodle quality requirements of the Indonesian National Standard (SNI 01-2987-1992).

Page 11 of 11 | Total Record : 103

 7   8   9   10   11 

Filter by Year

2023 2026


Reset
Filter By Issues
All Issue Vol. 4 No. 4 (2026): November Vol. 4 No. 3 (2026): August Vol. 4 No. 2 (2026): May Vol. 4 No. 1 (2026): February Vol. 3 No. 4 (2025): November Vol. 3 No. 3 (2025): August Vol. 3 No. 2 (2025): May Vol. 3 (2025): Spesial Issue 5th International Conference on Nutrition (ICON) Vol. 3 No. 1 (2025): February Vol. 2 No. 4 (2024): November Vol. 2 No. 3 (2024): August Vol. 2 No. 2 (2024): May Vol. 2 No. 1 (2024): February Vol. 1 No. 4 (2023): November Vol. 1 No. 3 (2023): August Vol. 1 No. 2 (2023): May Vol. 1 No. 1 (2023): February More Issue