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Kartika Pibriyanti
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Department of Nutrition Science, Faculty of Health Sciences, Universitas Darussalam Gontor Jln Raya Solo Ngawi, Desa Sambirejo, Kecamatan Mantingan, Kabupaten Ngawi, Jawa Timur, Indonesia 63257
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Darussalam Nutrition Journal
Published by Universitas Darussalam Gontor
ISSN : 25798588     EISSN : 25798618     DOI : DOI : 10.21111/dnj
Core Subject :
Darussalam Nutrition Journal (DNJ) is a scientific journal containing research articles in the scope of Halal Food Science, Clinical Nutrition and Dietetic, Public Health Nutrition, Food Service Management, Food Science and Technology, Sports Nutrition, Nutrigenomics and Nutrigenetics, Nutraceuticals.
Arjuna Subject : -
Articles 82 Documents
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EFEK TEMPE KEDELAI TERHADAP PENURUNAN KADAR GLUKOSA DARAH PADA PREDIABETES Ayu Rahadiyanti; Tatik Mulyati
Darussalam Nutrition Journal Vol. 1 No. 02 (2017): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v1i02.30

Abstract

Prediabetes is a condition which precede diabetes melitus (DM). Diet is the most efective method to decrease blood glucose level. One of food that correlate to decrease blood glucose level is soy tempe. The purpose of study was proven effect of soy tempeh on blood glucose level in prediabetes. This study was pre experiment with pre test-post test design. The subjects were people in Srondol Kulon Semarang who taken by consecutive sampling. Total subjects was 18 people which was divided in 2 groups. The treatment group was given steam soy tempeh 150 gram per day during 14 days and control group wasn’t given soy tempeh. Fasting blood glucose level was measured before and after intervention using spectrophotometry method. During intervention, both of group recorded food intake using food record 14×24 hours and food recall 3×24 hours. Data was analyzed by Independent sample t-test, Mann Whitney test, and Wilcoxon test. Most of subjectsare 40 – 49 years old (72,73%) and obesity (88,89%). There was no difference energy and fiber intake in two groups before and after intervention. The decreasing of fasting blood glucose level in treatment group was 9,44+15,86 mg/dl and control group was 6,56+17,28 mg/dl. Analysis statistic showed that there wasn’t significant difference at decreasing of fasting blood glucose level in treatment group and control group. There was no diffference decreasing fasting blood glucose level between group which given steam soy tempeh 150 gram per day during 14 days with control group.
Hubungan antara asupan vitamin A, dan vitamin C dengan kadar hemoglobin pasien gagal ginjal kronik Yoni Wibowo
Darussalam Nutrition Journal Vol. 1 No. 02 (2017): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v1i02.31

Abstract

Chronic Renal Failure (CRF) is a disease that has a bad prognosis. It happens when the function of renal decreases gradually. One of the complications that often appears in CRF is anemia or the decrease of hemoglobin level in the blood that is related to the intake of  vitamin A and vitamin C. This research’s aims were to investigate the correlation between intake of vitamin A, vitamin C and hemoglobin level in hemodialysis. Type of the research was analytical observational research with cross-sectional approach. Subjects were obtained by consecutive sampling with total research subjects were 22 subjects. Percentages of vitamin A and vitamin C were obtained by recall 3x24 hour method, hemoglobin level was obtained by the Spectrophotometric method. While Pearson Product Moment was used to investigate the correlation. The percentages of outpatients who had an adequate intake of vitamin A  and vitamin C were 68,2% and 4,5% respectively. Meanwhile, most of the patients had low hemoglobin level which was 86,4%. There was not any correlation between intake of vitamin A and vitamin C with hemoglobin level.
Perbedaan konsumsi sayur dan buah pada subjek normal dan penyandang diabetes mellitus tipe 2 Susi Nurohmi
Darussalam Nutrition Journal Vol. 1 No. 02 (2017): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v1i02.32

Abstract

ABSTRACT Â High fat and low dietary fiber are poor eating habit that lead to the development of diabetes besides sedentary lifestyle. Dietary fiber has been known to have benefit effect for managing diabetes. Vegetables and fruit consumption can meet the demand of this dietary fiber requirment. This study aimed to identify difference of vegetables and fruits eating habit among normal and type 2 diabetes mellitus subects. Subjects participated in this study were 50-65 years old men and woman in normal condition or with type 2 diabetes mellitus, having menopause more than 1 year, and sign the informed concent as self willingness to participate in this study. Subjects suffered from type 1 diabetes mellitus, anemia, and using insulin therapy were excluded from type 2 diabetes mellitus group. Subjects having high level of fasting blood glucose (>125 mg/dL) and anemia would be excluded from normal group. The amounts of type 2 diabetes group were 35 subjects while normals were 37 subjects. Results showed that most of subjects were enough in vegetables consumption. There were 47.1% subjects in type 2 diabetes mellitus group consumed less than 3 portions of vegetables each day while normal subjects were just 13.5% from entire subjects. Most of type 2 diabetes mellitus subjects (76.5%) consumed less than 2 portions of fruits each day. The percentage of normal subjects taking more than 2 portions of fruits were 51.4%. We concluded that the consumption of vegetables and fruits among type 2 diabetes mellitus subjects was less than normal subjects.
EDUKASI GULA, GARAM, LEMAK DENGAN VIDEO ANIMASI 2D UNTUK PENCEGAHAN PTM PADA REMAJA Dinar Dinar; Nur Khoiriyah; Tiyas Aditya; Naili Qurotul’aini
Darussalam Nutrition Journal Vol. 9 No. 2 (2025): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v9i2.33

Abstract

serious attention. One of the risk factors is lifestyle, particularly the consumption of ultra-processed foods (UPF), especially among adolescents. Data from Indonesia indicate that the intake of sugar, salt, and fat (SSF) remains high, at 47% for sugar, 30% for salt, and 37% for fat. Effective educational media are needed as a promotive effort to change adolescent behavior. Objective: This study aims to analyze the effect of 2D animation video-based educational media on SSF in the prevention of NCDs. Methods: This study employed a quasi-experimental design with a pretest–posttest approach without a control group. The study was conducted at MTs Swasta Mafatihul Huda, Cirebon Regency, in August 2025. The sample was selected using purposive sampling techniques, consisting of 30 adolescents aged 12–15 years. The research instrument was a validated questionnaire on GGL knowledge. The intervention consisted of a single 15-minute screening of a 2D animated video about GGL restrictions. Statistical testing used the Wilcoxon test to analyze differences in knowledge scores before and after the intervention. Results: Analysis showed an increase in respondents knowledge after receiving educational media in the form of 2D animated videos, with a significant difference (p<0.05). Conclusion: The 2D animation video-based educational media had a significant effect on improving adolescents knowledge about SSF in the prevention of NCDs.
Pengaruh Substitusi Sari Kurma Terhadap Daya Terima Marmalade Jeruk Pamelo Enka Angraini Ismail; Joyeti Darni; Inma Yunita Setyorini
Darussalam Nutrition Journal Vol. 2 No. 01 (2018): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v2i01.34

Abstract

Banyaknya produksi jeruk pamelo di Indonesia, membuat pemanfaatan jeruk pamelo harus lebih dioptimalkan. Pengolahan jeruk menjadi marmalade memiliki kelebihan dibandingkan pengolahan lainnya, karena pengikutsertaan kulit jeruk yang umumnya menjadi limbah produksi. Kandungan gizi pada marmalade Jeruk pamelo dapat menurun akibat proses pengolahan. Variasi inovasi subtitusi sari kurma pada komposisi gula diharapkan dapat meningkatkan kembali kandungan gizi marmalade jeruk pamelo, sehingga dapat menjadi produk olahan yang bergizi tinggi. Pada penelitian ini digunakan metode Rancangan Acak Lengkap (RAL) satu faktor tunggal dengan dua kali pengulangan. Terdapat empat kelompok formulasi yang digunakan. Sampel formulasi substitusi 0% diberi kode K, 15% diberi kode A, 35% diberi kode B, dan 45% diberi kode C, yang kemudian dianalisis daya terimanya untuk mengetahui respon konsumen terhadap produk yang dihasilkan. Berdasarkan hasil uji yang dilakukan, Terdapat pengaruh yang signifikan antara substitusi sari kurma terhadap daya terima marmalade jeruk pamelo. Tingkat kesukaan warna, rasa, serta tekstur terbanyak terdapat pada sampel dengan substitusi 30%, sedangkan kesukaan aroma terdapat pada sampel dengan substitusi 45%. Substitusi sari kurma dapat meningkatkan tingkat kesukaan terhadap produk yang dihasilkan. Akan tetapi, penambahan yang terlalu berlebihan dapat menurunkan tingkat kesukaan karena terlaku dominannya sifat kurma yang dihasilkan.
Hubungan Asupan Energi dan Protein Terhadap Kekuatan Genggam Dina Puspita Andarbeni; Sugiarto Sugiarto; Afiono Agung Prasetyo
Darussalam Nutrition Journal Vol. 2 No. 01 (2018): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v2i01.35

Abstract

Kekuatan genggam tangan merupakan metode yang digunakan untuk memperkirakan kekuatan otot tangan. Tes ini berguna untuk memperkirakan indikator status nutrisi remaja putri, khususnya pada saat pengukuran antropometri gagal membedakan antara seseorang undernourished dari underweight. Kekuatan genggam pada remaja putri memiliki hubungan dengan asupan makanan terutama makanan sumber energi dan protein. Penelitian ini bertujuan untuk mengetahui hubungan antara asupan energi dan protein dengan kekuatan genggam. Jenis penelitian yang digunakan adalah penelitian observasional analitik dengan pendekatan cross sectional. Teknik pengambilan subjek menggunakan random sampling  dengan jumlah subjek penelitian sebanyak 155 subjek. Asupan energi dan protein diperoleh dengan metode wawancara recall 24 jam selama 3x24 jam secara tidak berurutan, sedangkan nilai kekuatan genggam diukur dengan menggunakan alat hand dynamometer camry selama tiga kali pengukuran dan diambil satu nilai, yaitu nilai yang tertinggi. Analisis data asupan energi cukup dengan kekuatan genggam lemah sebanyak 20 subjek (23,8%), asupan energi cukup dengan kekuatan genggam normal sebanyak 59 subjek (70,2%) dan asupan energi cukup dengan kekuatan genggam kuat sebanyak 5 subjek (6%) sedangkan yang asupan energinya kurang dengan kekuatan genggam lemah sebanyak 11 subjek (15,5%), asupan energi kurang dengan kekuatan genggam normal sebanyak 53 subjek (74,6%) dan yang asupan energi kurang dengan kekuatan genggam kuat sebanyak 7 subjek (9,9%). Analisis hubungan asupan energi dengan kekuatan genggam didapat nilai p 0,334. Analisis data asupan protein cukup dengan kekuatan genggam lemah sebanyak 7 subjek (12,3%), asupan protein cukup dengan kekuatan genggam normal sebanyak 43 subjek (75,4), asupan protein cukup dengan kekuatan genggam kuat sebanyak 7 subjek (12,3%) sedangkan yang asupan proteinnya kurang dengan kekuatan genggam lemah sebanyak 24 subjek (24,5%), asupan protein kurang dengan kekuatan genggam normal sebanyak 69 subjek (70,4%) dan asupan protein kurang dengan kekuatan genggam kuat sebanyak 5 (5,1%). Analisis hubungan antara asupan protein dengan kekuatan genggam didapat nilai p 0,074. Tidak ada hubungan asupan energi dan protein terhadap kekuatan genggam.
Hubungan Daya Terima Makanan dengan Biaya Sisa Makanan pada Pasien Skizofrenia Dita Julia; Susi Nurohmi; Ayu Rahadiyanti; Amilia Yuni Damayanti
Darussalam Nutrition Journal Vol. 2 No. 01 (2018): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v2i01.37

Abstract

Latar Belakang: Biaya merupakan komponen penting dalam sistem penyelenggaraan makanan di Rumah Sakit yangmana menu tersebut dapat mempengaruhi daya terima makanan pasien, termasuk pada pasien jiwa khususnya skizofrenia. Tujuan: untuk mengetahui hubungan daya terima makanan dengan biaya sisa makanan pada pasien skizofrenia. Metode: Penelitian dengan desain Cross sectional dilakukan kepada 36 pasien (18 orang di ruang UPI dan 18 orang di ruang Mintenance) dengan teknik pengumpulan sampel purposive sampling. Daya terima diukur dari sisa makanan selama 9 kali makan besar selama 3 hari dan dikonversi ke dalam rupiah untuk mengetahui biaya sisa makanan yang terbuang. Penelitian berlangsung pada bulan November – Desember 2017. Analisis data menggunakan uji spearman. Hasil: Daya terima makanan pada pasien skizofrenia diketahui baik sebesar 55,6% dari 20 orang dan 44,4% memilki daya terima tidak baik, sedangkan biaya yang terbuang dari sisa makanan sebanyak Rp 8.940 pada bangsal UPI dan Rp 811 pada bangsal Maintenance. Dari hasil uji hubungan daya terima makanan dengan biaya sisa makanan didapatkan hasil p= 0,000; r= 0,966. Kesimpulan: Adanya hubungan antara daya terima makanan dengan biaya sisa makanan pada pasien skizofrenia (p= 0,000), dan semakin tinggi tinggi sisa makanan, maka akan semakin tinggi biaya sisa makanan yang terbuang.
Effect of Nutritional Counseling and Stretching Exercises Programs on Nutritional Status and Nutrition Intake Nazhif Gifari; Mury Kuswari; Dea Azza
Darussalam Nutrition Journal Vol. 2 No. 01 (2018): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v2i01.38

Abstract

The objective of this study was to analyze the effect of nutritional counselling and stretching exercises programs on nutritional intake and nutritional status at Indofood Sukses Makmur Company, Jakarta. The design of this study was used quasy experiment research using one group pre test and post test design and the subject used was purposive sampling on 35 employees by anthropometric measurement, body compotision and food recall 2x24 hours. Interventions provided are nutritional counselling through meetings once per month and social media by whatsapp apps 3-5 times per week and stretching exercises program 10 times per week for 14 weeks. The result showed that there were significantly decreased in weight (1.6 kg), Body Mass Index (BMI) of 0.7 kg/m2 and Body Fat Percentage (BFP) of 0.8% with p-value<0.05. The increase nutrient intake (energy, protein, fat and carbohydrate) but only protein intake was significant effect (p<0.05) of intervention. This implied that combination of nutritional counselling and stretching exercises programs was effective to maintenance nutritional status.
Analisis Daya Terima Yogurt Sari Kedelai (Soygurt) dengan Penambahan Jus Kurma (Phoenix Dactylifera) Trianisa Purwanto; Susi Nurohmi; Ayu Rahadiyanti; Mira Dian Naufalina
Darussalam Nutrition Journal Vol. 2 No. 01 (2018): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v2i01.40

Abstract

Kombinasi probiotik dan prebiotik akan membentuk sinbiotik, kedua komponen ini akan bekerja secara sinergis. Kedelai memiliki karakteristik fungsional yang baik, namun terdapat enzim lipoksigenase yang menimbulkan bau langu pada kedelai maupun produk olahannya. Pengembangan beberapa metode dilakukan untuk meningkatkan daya terima, salah satunya dengan membuat sari kedelai, menambahkan flavouring dll. Kurma merupakan makanan yang memiliki kadar gizi yang lengkap, efek teuraputic dan manfaat potensial bagi kesehatan. Streptococcus thermophillus dan Lactobacillus bulgaricus merupakan spesies mikrobia yang digunakan dalam penelitian ini. Tujuan penelitian ini adalah membuat formulasi minuman fermentasi sari kedelai dan jus kurma, menganalisa perbedaan sifat organoleptik pada masing-masing formulasi serta menganalisa nilai zat gizi pada produk formulasi terbaik. Penelitian ini merupakan penelitian eksperimental yang menggunakan metode Rancangan Acak Kelompok yang disusun secara faktorial dengan dua faktor dan tiga kali pengulangan. Faktor I adalah waktu inokulasi bakteri yaitu sebelum dan setelah formulasi bahan. Faktor II adalah persentase sari kedelai dan jus kurma, sehingga didapatkan 6 perlakuan dengan 2 kali ulangan. Hasil penelitian menyatakan bahwa : 1) Terdapat perbedaan signifikan antara warna dan rasa formulasi soygurt kurma, dan tidak ada perbedaan yang signifikan antara aroma dan tekstur soygurt kurma. 2) Formulasi T1P3 merupakan formulasi yang paling disukai, memiliki energi 18,69 kkal, protein 1,62 g, lemak 1,39 g, karbohidrat 0,48 g, serat pangan 3,9 gram, zat besi 35,61 mg setiap 100 g soygurt kurma.
Gambaran Tingkat Pengetahuan Gizi Seimbang pada Santriwati Remaja Putri di Pondok Pesantren Amilia Yuni Damayanti; Inma Yunita Setyorini; Fathimah Fathimah
Darussalam Nutrition Journal Vol. 2 No. 02 (2018): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v2i02.43

Abstract

Nutrition for student including adolescents forms children's eating habits from an early age to achieve good health and well-being in the future. This research is purpose to knowing the imaging degree of knowledge student of balanced nutrition. This research is done at Darussalam Islamic Boarding School Gontor 1 for Girls. The obtained respondents are 158 students using population sampling method. Research method used design of analitic descriptive crossectional, then processed with analisis of univariat. The result show that 13.9% of student do not understand the balanced nutrition and the rest 86.1% understands well. Further research needs to be done with the larger sample to found out the best result and the teachers have to increase the student’s knowledge of balanced nutrition. Keywords: Balanced nutrition, knowledge, student  Abstrak: Gizi bagi anak sekolah termasuk usia remaja dapat membentuk kebiasaan makan anak sejak dini agar tercapai kesehatan individu yang lebih baik di masa yang akan datang. Tujuan penelitian ini yaitu untuk mengetahui gambaran tingkat pengetahuan santriwati remaja tentang gizi seimbang. Penelitian ini dilakukan di Pondok Modern Darussalam Gontor Putri 1. Jumlah responden yang didapat adalah 158 santriwati dengan menggunakan metode population sampling. Metode penelitian yang digunakan adalah crossectional deskriptif. Hasil analisis menunjukkan bahwa sebanyak 22 santriwati (13,9%) memiliki pengetahuan gizi seimbang yang tergolong kurang dan 136 santriwati (86,1%) tergolong baik. Perlu dilakukan penelitian lanjutan dengan jumlah sampel yang lebih besar, untuk mendapat hasil yang lebih maksimal dan para guru sebaiknya berusaha untuk meningkatkan pengetahuan santriwati yang masih kurang tentang gizi seimbang.

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