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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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INDONESIA
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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Factors Affecting Nutritional Status of Adolescent Women in Karang Anyar Village, Jati Agung Distric Sofyan Musyabiq Wijaya; Ramadhana Komala; Syahrul Hamidi Nasution; Wiwi Febriyani
Darussalam Nutrition Journal Vol. 8 No. 01 (2024): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v8i01.87

Abstract

Background: During adolescence, the tendency to choose unhealthy foods and irregular eating behavior can hurthealth and nutritional status. One eating behavior that often occurs in teenagers is meal skipping or skipping mealtimes. Objective: to gain a deeper understanding of the relationship between adolescent girls' eating patterns,especially meal-skipping behavior, and nutritional status. Method: This study used a cross-sectional design. Thetime for this research is 6 months, namely from April to October 2023. This research was carried out in KarangAnyar Village, South Lampung. The case population in this study were all young women attending high school andequivalent in Karang Anyar. Sampling used stratified random sampling. The analysis used in this research is chisquare analysis. Results: The number of samples participating in this study was 25 people with a Body Mass Indexof less than 13 people and normal 12 people. Based on the tests that have been carried out, it is known that the levelof education and dietary habits influence the nutritional status of Adolescence Women (p < 0.05) while thecompleteness of food types, snack habits, knowledge and eating disorders do not affect the nutritional status ofadolescent girls (p > 0.05). Conclusion: This research explains that there is a relationship between education leveland dietary habits on nutritional status, and there is no relationship between the type of food, eating habits, andeating disorders on the nutritional status of adolescence women in Karang Anyar.
The Relationship Of Nutritional Intake To Blood Glucose Levels, Cholesterol Levels, And Uric Acid Levels In Office Employees In Riau Province Roziana Roziana; Yessi Marlina Gultom; Yessi Alza; Yuliana Arsil
Darussalam Nutrition Journal Vol. 8 No. 01 (2024): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v8i01.89

Abstract

Background: The diet of civil servants is known to be high in glucose, purines and animal fattyacids. Foods high in glucose have the risk of increasing blood sugar levels, and foods high inpurine have the risk of increasing uric acid levels. Urban people tend to consume foods that arehigh in carbohydrates, protein and fat, which can increase blood sugar, cholesterol and uric acidlevels. Objective: To determine the relationship between intake of energy nutrients, carbohydrates,protein, fat, fiber and blood sugar, cholesterol and uric acid levels. Method: type of analyticalsurvey with a cross-sectional research design, with a research sample of 50 people taken bypurposive sampling. The statistical test analysis used is the Chi-Square test with a confidence levelof 95%. Results: The relationship between energy, carbohydrate, protein, fat and fiber intake andblood sugar levels was (p>0.05), meaning there was no significant relationship between nutrientintake and blood sugar levels. The relationship between energy, carbohydrate, protein, fat andfiber intake and cholesterol levels is (p>0.05), meaning that there is no significant relationshipbetween nutrient intake and cholesterol levels. The relationship between energy intake,carbohydrates, protein, fat, fiber and uric acid levels is (p>0.05), meaning that there is no significant relationship between nutrient intake and uric acid levels. Conclusion: Statistical testsshow there is no relationship
(Development of Chicken By Product into Tiale Floss Made From Chicken Liver and Catfish for Supplementary Food of Toddlers) Nathasa Khalida Dalimunthe; Asep Jalaludin Saleh; Ayu Artika Putri
Darussalam Nutrition Journal Vol. 8 No. 01 (2024): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v8i01.91

Abstract

Background: Supplementary food can enrich the nutritional value of food that will be consumedby children. Existing supplementary food is considered less than optimal because the basic sourceof ingredients is carbohydrates, while at the age of toddlers there is an increased need for proteinand minerals to support growth and development. Protein sources that have high bioavailabilitycome from animals. Objective: This study aimed to develop supplementary food for toddlers madefrom chicken liver and catfish into Tiale Floss. Methods: The study design was true experimentalwith two repetitions of Completely Randomized Design (CRD). The treatment factor in makingTiale Floss was the ratio of chicken liver and catfish flesh. There are 4 treatment levels, namelyF1 = 200:0; F2 = 150:50; F3 = 100:100; F4 = 50:150. The hedonic test was used to see theacceptance level of 30 semi-trained panelists for Abon Tiale. The data analysis used wasdescriptive and inferential (One Way ANOVA and Duncan's test) with a confidence level of 95%.Results: The four formulations of Abon Tiale made from chicken liver and catfish flesh differed ineach attribute of color (p=0.000), taste (p=0.005), aroma (p=0.001), texture (p=0.000). The bestformula based on the results of the panelists' assessment was formula F3 (50:150). Conclusion:The use of chicken by-products such as chicken liver has the potential to become a supplementaryfood for children under five in order to prevent nutritional problems. The addition of catfish meatto floss can increase acceptance in terms of color, aroma, taste and texture.
The Effect of Administration of Additional Blood Tablets on Increasing Hemoglobin Levels in SMA Negeri 19 Palembang Intri Nurfiana; Podojoyo Podojoyo; Yuli Hartati
Darussalam Nutrition Journal Vol. 8 No. 01 (2024): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v8i01.92

Abstract

Background: One of the health problems adolescents in Indonesia is micronutrient deficiency,especially iron deficiency anemia. In 2018, the prevalence of anemia in 15-24 age year increased to32%. Anemia can be prevented by giving Additional Blood Tablets (TTD). Education and assistant ofTTD can increase Hb levels. Objective: This research aims to know the influence of education andAdministration of Additional Blood Tablets on Increasing Hemoglobin Levels in SMA Negeri 19Palembang. Methods: Type of experimental quasy eksperimental, one group design pretest andposttest. The intervention was educational and the administration of TTD for four weeks. The totalsample was 37 respondents, calculated using Lameshow formula, the technique sampling waspurposive sampling. Hemoglobin data was measured by capillary blood sampling using ahemoglobinmeter. (easy touch GCHB). Nutrient intake data such as energy, protein, fat, carbohydrates,Fe and vitamin C were obtained using 24-hour food recall. Data analysis used t-dependent tests to seethe effect of the administration of TTD on increased hemoglobin levels. Results: The research showedthat the average hemoglobin level before intervention was 11,378 g/dl and the average haemoglobinlevels after intervention were 11,932 g/dL, there was a difference in the hemoglobin level before and after interventions, an increase in the average heemoglobine level of the respondent by 0,55 g/ dL with(p=0,000). There was an influence of intervention accompanying the administration of TTD andeducation on the intake of Fe, Vitamin C, energy, carbohydrates, fats, proteins (p value = 0,000),Conclusion: The administration of blood supplement tablets influenced on the increase in hemoglobiinlevels and adolescent adolescent intake in high school 19 Palembang
Celor Noodle Functional Foods as an Alternative Nutrient Dense Snack for Children in Schoolage Radella Hervidea Hervidea; Nathasa Khalida Dalimunthe
Darussalam Nutrition Journal Vol. 8 No. 01 (2024): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v8i01.95

Abstract

Background: Children in a school age is one of phases of life that needs sufficient nutrition tosupport the growth, development and physical activity. One of the actions that is able to be carriedout to fulfil their nutrition needs is by consuming high nutritious foods such as food that containsGracillaria sp seaweed species and moringa leaves. The development of processed products madefrom Gracillaria sp. and Moringa has the potential to increase nutritional contents schoolchildren’s snacks because it has high nutritional content and are easy to find. Objective: Thisresearch is to find the latest formula in obtaining high nutritious functional food which is Celornoodle (Gracillaria and moringa) for macro, micro and antioxsidant content. Methods: Thisresearch had been carried out since June until December 2023. Both Celor noodle productionwith 5 formula (F1,F2,F3,F4,F5) and organoleptic test is carried out at Culinary Laboratorium ofUniveristy of Mitra Incarried outsia. On the other hand, proximate analysis, mictonutrient andantioxidant content were be carried out at Polytechnic State of Lampung’s Laboratorium. Thedata collected includes data tested objectively, namely organoleptic test data, proximate tests,micronutrients and antioxidant analysis. Hypothesis testing was carried out using the Anova testusing the SPSS program with a significance level of p<0.05. Results: Based on the results oforganoleptic tests by 30 panellists, overall acceptance of F5 was the formulation with the highest score, namely 3.77 (p-value <0.453). The proximate analysis test on F5 showed that the water,ash, protein and carbohydrate contents were significantly different (p-value <0.05) compared toF1. The results of the analysis of F5 antioxidant activity showed an IC50 value of 4534.01 µG/mL.Conclusion: The addition of seaweed and moringa increases the overall acceptance value,changes the water content, ash, protein, carbohydrates, fat and increases the antioxidant contentof celor noodles
TINJAUAN FILSAFAT ILMU PADA PENGGUNAAN BAHAN ALAMI SEBAGAI PENGAWET DALAM INDUSTRI HASIL PERIKANAN: (On the Use of Natural Ingredients as Preservatives in the Fishery Products: A Philosophical Investigation) Luthfiah Al Afifah; Junianto Junianto
Darussalam Nutrition Journal Vol. 8 No. 01 (2024): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v8i01.96

Abstract

Background: Fishery products are one type of food that is very popular with the public because ofits large animal protein content. In addition to these advantages, there are also disadvantages,namely fish is a product that spoils quickly / easily damaged (high perishable) and has a shortshelf life. However, preserving fishery products is an important challenge in the industry, due totheir susceptibility to microbial, oxidative and enzymatic damage. In recent decades, there hasbeen increasing interest in the development of natural preservatives as an alternative to syntheticpreservatives which often have negative impacts on the environment and human health. The use ofnatural ingredients such as plant extracts has attracted attention as a greener and moresustainable option. However, the use of natural ingredients as preservatives in the fisheryproducts industry does not only involve technical and economic considerations, but alsophilosophical and ethical considerations. A scientific philosophical review of the use of naturalingredients as preservatives can provide deep insight into humans' relationship with nature, theethics of using natural resources, and the philosophical implications of industrial practices.Objective: This study aims to provide further insight into the use of natural ingredients aspreservatives in the fishery products industry, by combining scientific and philosophical points ofview.Method: This research is qualitative research that uses literature study methods.Result: The fishery products industry using natural materials as preservatives can be consideredas the application of the principle of ontology of realism. In such situations, the use of naturalingredients as preservatives is based on the belief that the properties of natural preservatives havereliable and unbiased properties. Epistemology in the use of natural materials as preservatives inthe fishery products industry involves understanding how knowledge is acquired, developed, andapplied in that context. Axiology in the use of natural materials as preservatives in the fisheryproducts industry involves consideration of ethics and moral principles associated with the use ofnatural ingredients as preservatives. The use of natural ingredients as preservatives in the fisheryproducts industry can provide a safer, more sustainable, and ethical alternative for producers andconsumers.Conclusion: The use of natural ingredients in preservation is the right choice, but comprehensiveand ongoing research and action is needed to ensure that the use of natural ingredients aspreservatives can meet ontological, epistemological and axiological considerations.
IDENTIFIKASI NILAI GIZI, POTENSI MANFAAT, DAN MAKNA KEBERKAHAN DAGING KAMBING RAS JAWA RANDU: Identification of The Nutritional Value, Potential Benefits, and Meaning of The Blessings of Javanese Randu Race Goat Meat Angga Hardiansyah
Darussalam Nutrition Journal Vol. 8 No. 01 (2024): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v8i01.97

Abstract

Background: Goat meat has many potential health benefits. However, the lack of knowledgeregarding the nutritional content of goat meat makes people consider goat meat dangerous forhealth.Objective: This research aims to identify the nutritional value of Jawa Randu goat meat andexamine its potential benefits and blessings. Method: The design of this research is experimental andliterature review. The raw material for goat meat was obtained from Juragan Kambing Farm,Karangsari Village, Sulang District, Rembang Regency. Analysis of nutritional value includes watercontent (gravimetry), fat (Soxhlet), cholesterol and trans fatty acids (Gas Chromatography), protein(Kjeldahl), carbohydrates (by difference), and ash (dry ashing). Nutritional value analysis was carriedout at the PT Saraswanti Indo Genetech. Results: The results of this research show that in 100 gramsof goat meat there is a water content of 76.8 grams, protein 21.02 grams, total fat 0.52 grams,carbohydrates 0.82 grams, ash 0.85 grams, trans fat 0 mg, cholesterol 27.74 mg, and iron 3.32 mg.Based on research results, goat meat has several benefits in terms of its nutritional content and cancharacterize the meaning of blessings that exist in goats. Conclusion: If consumed according torecommendations and not exceeding the limits, consumption of goat meat is beneficial and does notcause health problems.
ANALISIS METODE PELAPORAN NILAI KRITIS LABORATORIUM PADA PASIEN RAWAT INAP: SYSTEMATIC REVIEW: Analysis of Laboratory Critical Value Reporting Methods in Inpatients: Systematic Review Intan Komalasari; Evi Martha
Darussalam Nutrition Journal Vol. 7 No. 2 (2023): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v7i2.98

Abstract

Background: Critical value reporting is one of the National Quality Indicators that must be met byhospitals as an accreditation standard. The method of reporting laboratory critical values is somethingthat must be considered by management. Limitations of critical value reporting methods can hinderreporting, which affects patient safety. Objective: This study aims to provide an overview of the methodof reporting critical values in laboratory examinations. Method: This study is a systematic review,guided by PRISMA with the keywords “critical value" AND OR "critical value reporting" AND OR"laboratory critical value reporting". The articles used were 10 articles which were limited to 2013-2023. Results: The results of the literature review found that the critical value reporting methods ingeneral were direct communication using the telephone and utilization of the Laboratory InformationSystem. The direct communication method has limitations such as reporting delays and communicationfailures. A close-loop laboratory system has begun to be implemented, combined with the HospitalInformation System or Laboratory Information System with short messages. Conclusion: Reporting critical values by conducting direct communication needs to apply an effectivecommunication method but this method still has limitations that increase the risk of patient safety. Theapplication of a Hospital Information System or Laboratory Information System with short messages,and telephone calls is an effective way to increase critical value reporting notifications compared tojust telephone calls.
THE EFFECT OF NUTRITION EDUCATION USING CARDS AND VIDEOS ON FRUITS AND VEGETABLES KNOWLEDGE Ibnu Malkan Bakhrul Ilmi; Gendis Fathia Fajarina
Darussalam Nutrition Journal Vol. 7 No. 2 (2023): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v7i2.100

Abstract

Background: Based on the results of the 2018 Riskesdas report, approximately 95.5% of the Indonesian population has insufficient consumption of vegetables/fruits. The impact of inadequate fruit and vegetable consumption can lead to several nutritional problems, such as obesity in schoolchildren and digestive disorders. One of the efforts that can be made to provide information related to fruits and vegetables is through educational interventions. Objective: To determine the influence of nutrition education using card games and animated videos on the knowledge of fruits and vegetables among school-aged children at Balekambang 01 Pagi Elementary School. Method: The research design used was a quasi-experimental design with a pre-post test group design involving 124 students from grades III, IV, and V selected through stratified random sampling technique. Data were analyzed using the Wilcoxon and Mann Whitney tests. Result: There were differences in the pre-post test knowledge of the respondents regarding nutrition education using card game media (p = 0.000) and animated video media (p = 0.000). There was no significant difference in the knowledge improvement between the two media, as indicated by a p-value of 0.221 (p-value > 0.05). Conclusion: There is an influence of nutrition education using card games and animated videos on the knowledge of fruits and vegetables among students at Balekambang 01 Morning Elementary School.
PENGARUH KONSUMSI JUS MELON TERHADAP TEKANAN DARAH PADA APARATUR SIPIL NEGARA: The Influence of Melon Juice Consumption on Blood Pressure in Civil Servant Deri Andika Putra; Syarah Aisyah Bayu Safirah
Darussalam Nutrition Journal Vol. 7 No. 2 (2023): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v7i2.101

Abstract

Background: Hypertension is a global health issue on the rise, including in Indonesia. Melon juice holdspotential benefits for hypertension patients due to its low sodium and high potassium content, which canhelp lower high blood pressure. Objective: This study aims to assess the impact of melon juice on bloodpressure among Civil Servants (ASN) working at the Regional Library and Archives Office of BengkuluProvince in 2020. Method: This research employed a Pre-Experimental design with a one-group pre-testand post-test approach. The intervention involved the consumption of 300 ml of melon juice daily for 9days. Blood pressure was measured before (pre-test) and after the intervention (post-test) among 15participants. Statistical analysis was conducted using the Wilcoxon test. Results: Following theconsumption of melon juice, there was a reduction in systolic blood pressure from 143.33 mmHg to123.33 mmHg (p = 0.001) and diastolic blood pressure from 92 mmHg to 83.33 mmHg (p = 0.004),indicating a significant impact on the blood pressure of ASN in the Provincial Office of Library andArchives in Bengkulu Province. Conclusion: Melon juice has a significant effect on reducing bothsystolic and diastolic blood pressure among ASN at the Regional Library and Archives Office ofBengkulu Province

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