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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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PENGARUH LAMA WAKTU PEREBUSAN TERHADAP KANDUNGAN ZAT BESI DAN SIANIDA DAUN PEPAYA JEPANG (Cnidoscolus Aconitifolius): The Effect of Boiling Time on the Iron and Cyanide Content of Chaya Leaf (Cnidoscolus Aconitifolius Putri Aulia Arza
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.v7i2.102

Abstract

Background: Chaya leaves are a type of local vegetable that has a high iron content, but also containcyanide which is toxic if not processed properly before consuming, one of which is by boiling. Objective:This study aims to analyze the effect of the boiling method on the iron content and cyanide of chayaleaves. Method: This research method is experimental research, chaya leaf are boiled at 100°C for 5minutes, 10 minutes, 15 minutes. Next, the chaya leaves were checked for iron levels using the AtomicAbsorption Spectroscopy (AAS) method and cyanide levels using the acid titration analysis method andthe wet titration method carried out at the Padang Industrial Standardization and Services Center. Thematerial used in the research was Chaya leaf. Results: The results showed that the iron and cyanidecontents of fresh Japanese papaya leaves were 12.63 mg/kg and 76.35 mg/kg respectively. Boiling for 5,10 and 15 minutes reduced the iron content of Japanese papaya leaves to 9.34 mg/kg; 8.72 mg/kg; 7.16mg/kg with a p value of 0.006 and cyanide levels of 70.89 ppm, 69.69 ppm; 64.72 ppm with p value of0.0002 respectively. Conclusion: Boiling Chaya leaf for 15 minutes can significantly reduce the iron andcyanide content of Chaya leaf
HUBUNGAN PENGETAHUAN IBU TENTANG PEMBERIAN MAKANAN PENDAMPING ASI DENGAN STATUS GIZI BAYI DI PUSKESMAS CIKARANG: Relationship Between Mothers Knowledge About Complementary Feeding and Infants Nutritional Status at The Cikarang Health Center Salsabilla Annisa Afriyani; Widya Lestari Nurpratama
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.v7i2.103

Abstract

Background: Growth and development in the first two years of life is the most rapid period. Oneof the causes of malnutrition in children is inappropriate feeding practices for children. Objective:This study aims to determine the relationship between maternal knowledge about MPASI and thenutritional status of babies aged 6 - 12 months at the Cikarang Community Health Center.Method: This research uses quantitative methods with a cross-sectional study. The samplingtechnique used was purposive sampling and the total sample was 57 respondents. This researchuses univariate and bivariate analysis in the form of the Chi-Square test. Results: The researchresults show that the majority of mothers' knowledge about giving MPASI to babies aged 6 - 12months is good for 40 respondents (70.2%). There is a significant relationship between maternalknowledge and nutritional status (p value 0.001). Conclusion: Good maternal knowledge aboutgiving MPASI is related to the nutritional status of babies aged 6 - 12 month
SNACK BAR TEPUNG KACANG ARAB (Cicer arietinum) DAN CHIA SEED (Salvia hispanica) SEBAGAI ALTERNATIF CAMILAN DIABETES MELITUS TIPE 2: Snack Bar Made of Chickpea Flour (Cicer arietinum) and Chia Seed (Salvia hispanica) as an Alternative Snack for Type 2 Diabetes Mellitus Rahmanita Pujianti; Tri Marta Fadhilah
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.v7i2.109

Abstract

Background: Diabetes mellitus is one of the metabolic syndrome diseases in which the prevalence hasbeen increasing year by year. The selection of food materials needs to be considered, specifically theuse of alternative food ingredients high in fiber to slow the rise of blood sugar levels. Objective: Thisresearch aimed to determine of organoleptic quality and nutrient content of snack bars with addition ofchickpea flour and chia seeds. Method: This study used experimental method Completely RandomizedDesign (CRD) consisting of three formulas namely the addition of chickpea flour and chia seeds,specifically F1 (70:30), F2 (80:20), and F3 (90:10). The parameters measured in this study werepanelist acceptance, proximate content (water, ash, protein, fat and carbohydrates), dietary fiber andglucose level from most prefered snack bar. Results: Organoleptic test results were analyzedstatistically using Kruskall Wallis followed by the Mann Whitney a significant difference in theorganoleptic analysis for taste, aroma, color, and texture of the snack bars (p<0.05), in the acceptanceanalysis formula 3 with a proportion of 90% chickpea flour and 10% chia seed revealed energy (500kcal), protein content (14,58%), fat (35,20%), carbohydrates (31,72), dietary fiber (20,96%) andglucose level (9,03%). Conclusion : this research suggests that snack bars made from chickpea flourand chia seeds are well-accepted sensory by the general public
TINGKAT KESUKAAN DAN KANDUNGAN GIZI ABON IKAN BANDENG (Chanos chanos F) DENGAN JANTUNG PISANG KEPOK (Musa paradisiaca N): The Level of Preferences and Nutritional Contento of Shredded Bandeng Fish (Chanos chanos f) With Kepok Banana Blossom (Musa paradisiaca N) Riva Mustika Anugrah; Novita Shinta Agustina
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.v7i2.111

Abstract

Background: Causes the price of beef is quite high, it is necessary to develop shreded meat withvarious basic ingredients with local food. One type of protein source that is often found and can beused as an innovation in processed shreded meat is bandeng milkfish. The innovation in makingfloss meat can be added with other food ingredients one of which is kepok banana blossom.Objective: This research aimed to determine contained nutrient and acceptance of shrededbandeng fish with kepok banana blossom. Method: This research utilize a completely randomizeddesign (CRD). This experiment investigated formulatian of shreded with ratio of bandeng fish withkepok banana blossom was formulation I (85%: 15%), formulation II (75%: 25), and formulationIII (65%: 35%). The level of preference was carried out on 25 somewhat trained panelists andStatistical analysis of acceptance used Kruskall Wallis. Analyzed of protein used micro kjehdal, fatused soxhlet, and fiber used gravimetric. Results: The acceptance analyzed test has performed nodifferences of aroma and taste in the three formlation of shreded bandeng fish with kepok bananablossom but there are differences of colour and texture. The result of this study was analyzed ofthe nutritional value of shreded bandeng fish with kepok banana blossom protein 28.13%, fat23.4% and fiber 1.15%. Conclusion: The level of preference for shredded between like to reallylike and the nutritional content value exceeding the SNI standard limit per 100 gram.
HUBUNGAN STATUS GIZI, RIWAYAT SIKLUS MENSTRUASI, DAN TINGKAT DEPRESI TERHADAP KEJADIAN POLYCYSTIC OVARY SYNDROME PADA WANITA USIA SUBUR DI RSAB HARAPAN KITA: Relationship Between Nutritional Status, Menstrual Cycle History, and Level of Depression to The Incidence of Polycystic Ovary Syndrome in Women of Reproductive Age at RSAB Harapan Kita Yulia Wahyuni; Desi Fitriani; Rachmanida Nuzrina
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.v7i2.112

Abstract

Background: PCOS often occurs in women of childbearing age, and can affect the metabolic,endocrine, and psychological system. Purpose: to prove the relationship between of nutritional status,history of menstrual cycles, and the level of depression with the incidence of PCOS at RSAB HarapanKita.Methods: This type of research used an analytical survey with a case-control study approach.This research was conducted at RSAB Harapan Kita. Sampling by accidental consecutivesampling of130 respondents that fit the inclusion and exclusion criteria. The inclusion criteria were respondentsaged 20-35 years, who didn’t take antidepressants, not breastfeeding, not pregnant, not menopausal,and willing to follow through to the end. Exclusion criteria for respondents who did not fill in the datacompletely, and were willing to participate in the study to the end. Exclusion criteria for respondentswho did not fill in the data completely. Primary data sources are as follows respondent identity data,menstrual cycle history, nutritional status, and level of depression. Process and analysis of data usedsoftware by IBM SPSS Statistics 23, for bivariate analysis used the Chi-Square test and multivariateanalysis used Logistic Regression. Results: the study found a significant relationship betweennutritional status (p-value=0.001), menstrual cycle history (p-value= 0.001), and level of depression(p-value= 0.002) with the incidence of PCOS. Conclusion: Nutritional status, cycle history, and levelof depression are related to the incidence of PCOS.
PENGARUH LAMA PENGERINGAN TERHADAP RENDEMEN DAN SENSORIS TEPUNG KECAMBAH KACANG HIJAU (Vigna radiata L): Effect of Drying on the Yield and Sensory of Germinated Mung Bean Flour (Vigna radiata L) Herviana Herviana; Sudana Fatahillah Pasaribu; Wanda Lestari
Darussalam Nutrition Journal Vol. 7 No. 1 (2023): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v7i1.113

Abstract

Background: Mung bean (Vigna radiata L.) is a source of nutrient-rich vegetable protein andprovides many health benefits. The germination process is one way to increase the bioavailabilityof mung beans. Objective: This study aims to determine the effect of drying time on thecharacteristics and the best drying time on germinated mung bean flour. Method: This study used aone-factor design, namely drying time (7 hours, 10 hours, and 13 hours) with yield and sensoryparameters (aroma, color, and texture) of germinated mung bean flour. All data were tested withANOVA and continued with Duncan's LSD test. Results: The results showed that there was an effectof drying time on the yield value, aroma, and texture of germinated mung bean flour (p<0.01).However, there was no effect of drying time on the aroma germinated mung bean flour P1 (7 hours),P2 (10 hours), dan P3 (13 hours) (p>0.01). Conclusion: The conclusion of this study proves thatthe drying time of P1, P2, and P3 can affect the increase in yield values and sensory scores (colorand texture) on germinated mung bean flour. However, the drying time of P1, P2, and P3 did notaffect sensory (aroma). The best germinated mung bean flour is dried for 13 hours at 55˚C.
FAKTOR YANG BERHUBUNGAN DENGAN SISA MAKANAN PADA PASIEN DIABETES MELITUS DI RUMAH SAKIT IMANUEL LAMPUNG: Factors Related To Food Waste in Patients with Diabetes Mellitus at Imanuel Hospital Lampung Nathasa Khalida Dalimunthe; Edwin; Rusiati Rusiati; Tantri Adhayani Tantri Adhayani
Darussalam Nutrition Journal Vol. 7 No. 1 (2023): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v7i1.114

Abstract

Background: According to the survey, the percentage of food waste’s diabetes melitus patients inthe Imanuel Hospital of Bandar lampung was 38% and still have not reached the minimum servicestandars (<20%). Objective: This study aimsed to analyze the factors associated with food waste indiabetes melitus patients in Hospital Imanuel. Methods: Descriptive analytic research using crosssectional study design. The study used 50 samples was take with purposive sampling. The age, sex,food appearance, taste of food and service providers data were obtained by questionnaires, andfood waste data were obtained by comstock form. The data analysis used was descriptive andinferential using the Chi Square statistical test. Results: About 46% of patients was 56-65 years old,and 78% was sex women. Leftovers from patients in the good category were 15 respondents (30%)while those who had leftovers that were not good were 35 respondents (70%). There was significantassociation between appearance of food (p-value=0,005) and taste of food (p-value=0,002) withthe food waste. There was no significant association between service providers (p-value=0,776)with the food waste. Conclusion: Factors related to leftovers from diabetes mellitus patients atImmanuel Hospital are the appearance and taste of the food . Therefore, these two variables needto be considered in order to minimize food waste in diabetes mellitus patients at Immanuel Hospital.
The Effect intake of Fe tablets and Food Supplementation Biscuit on Changes of Hemoglobin level and LILA of Pregnant Women Who Have Chronic Energy Deficiency in Puskesmas Pauh Padang Tika Dwita Adfar; Rahmita Yanti; Chynta Lara Salsabila
Darussalam Nutrition Journal Vol. 7 No. 1 (2023): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v7i1.118

Abstract

Background: One of the problems caused by malnutrition in pregnant women is Chronic Energy Deficiency (CED). CED is a condition in which a mother experiences a chronic (chronic) lack of energy and protein. Efforts made to improve the nutrition of pregnant women with CED are by providing additional food and consuming iron (Fe) tablets. Objective: to determine the effect of giving iron tablets (fe) and food supplementation biscuits to changes in hemoglobin and LILA of pregnant women with Chronic Energy Deficiency at Pauh Padang Health Center. Methods: The study used a quasi-experimental design with a pretest-posttest two group design. The study was conducted in November 2021–January 2022. The sample size was calculated using the Lameshow formula and a sample of 52 people was obtained, with a total of 26 people in each group. The research was conducted by interview and observation. Data analysis to see the difference before and after the intervention using non parametric mann-whitney. Results: The results showed that there were differences in LILA in the control and treatment groups (P=0.000), there were differences inhemoglobininthecontrolandtreatmentgroups(p=0.001).Conclusion: thereweredifferences in hemoglobin and LILA in the control and treatment groups .
Analysis of Food Cost and Food Perception with Food Waste of The Supplemental Food for School Children in Elementary School Children at Kulon Progo District Andi Yuniarsy Hartika; BJ Istiti Kandarina; Nur Hadi Ihwani
Darussalam Nutrition Journal Vol. 7 No. 1 (2023): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v7i1.120

Abstract

Background: The success of the Supplemental Food for School Children program is determined by the child's acceptance of the food provide. Objective: to analyze appropriate costs and perceptions of food with additional food leftovers for elementary school children in Kulon Progo Regency. Methods: The research design is a cross-sectional design. This research was conducted on 89 elementary school children from grade IV to grade VI in 4 elementary schools that received PMT AS in Kulon Progo District with simple random. The research instrument used a food cost calculation form, a food perception questionnaire with a smiley face, a food weighing device, a comstock scale form with a 6-point visual estimation method. Analysis of bivariate using chi square test and multivariate using logistic regression test.Results: The bivariate analysis results showed a significant relationship between the cost of food and the perception of The Supplemental Food for School Children with p = 0.002. There is a significant relationship between food perception and food waste of The Supplemental Food for School Children with p = 0.000. Finally, there is a significant relationship between food costs and food waste with p = 0.007. The results of multivariate analysis, food costs and perceptions contributed 29% to reducing food waste. Conclusion: Appropriate food costs and perceptions of preferred the food are associated with the least leftover food waste for school children.
The Effect of Reasurposing Learning Model on Food Literacy Skills and Caring Atitude Toward Food Consumption mochammad ali mashur; Emi Farida Anjasmorowati; Fathimah Fathimah
Darussalam Nutrition Journal Vol. 7 No. 1 (2023): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v7i1.125

Abstract

Background: The behavior of students who tend to ignore the consumption of unhealthy foods and lack of understanding of the negative impact of additives on food will increase the risk of decreasing the level of health in students. Objective : Determine the effect of the Reasurposing learning model on food literacy skills and caring attitudes towards food consumption on digestive system material. Methods : This research design is a pseudo experiment. The research sample was XI MIPA class students totaling 30 in the 2020/2021 academic year at SMA Darul Ulum 2 Unggulan BPPT and using purposive sampling technique. The study used one experimental group treated with the reasurposing learning model. The dependent variables of this study are food literacy and caring attitude towards food consumption. The independent variables are reasurposing learning model. Data on food literacy skills were obtained through the administration of pretests and post-tests, while data on attitudes towards food consumption were obtained through filling out questionnaires given at the initial and the final learning meeting. Food literacy skills were analyzed using the Paired sample t-test and data on caring attitudes towards food consumption were analyzed using the Gain score and interpreted based on the parameters. The research was conducted from August-October 2020 online using the Google classroom online platform and whatapp application. Results : The application of the Reasurposing learning model had an effect of 20.67% (p value = 0.000) in improving students' food literacy, and the attitude of caring for food consumption increased with an N-gain value of 76.40%. Conclusion: application of reasurposing model has an effect on food literacy and caring attitudes in food consumption.

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