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INDONESIA
Indonesian Journal of Human Nutrition
Published by Universitas Brawijaya
ISSN : 24426636     EISSN : 23553987     DOI : https://doi.org/10.21776
Core Subject : Health,
Medicine & Pharmacology
Indonesian Journal of Human Nutrition (IJHN) merupakan jurnal ilmiah yang memuat artikel penelitian di bidang gizi manusia dan di terbitkan oleh Jurusan Gizi Fakultas Kedokteran Universitas Brawijaya Malang dan terbit dua kali dalam setahun (bulan Mei dan November).
Arjuna Subject : -
Articles 10 Documents
 1 
Search results for , issue "Vol. 10 No. 2 (2023)" : 10 Documents clear
Improving the Knowledge of Health Cadres for Stunting Prevention through Emotional Demonstration Technique Etrawati, Fenny; Lionita, Widya; Amalia, Ella; Rahmawati, Fuji; Meilinda, Nurly; Rahmawaty, Annisa
Indonesian Journal of Human Nutrition Vol. 10 No. 2 (2023)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2023.010.02.3

Abstract

Stunting has become a dietary concern in Indonesia. Ogan Komering Ilir district of South Sumatra Province has a stunting prevalence exceeding 20%, highlighting a significant public health concern according to WHO. Addressing this challenge requires the active involvement of health cadres, who play a pivotal role in enhancing maternal and child health. This study aimed to enhance the knowledge of health cadres in stunting prevention through the application of the emotional demonstration method at the village level. A total of 23 active cadres from the healthcare system were purposefully selected to participate in this activity. The experiment group, consisting of 12 cadres, underwent training using the emotional demonstration method through interactive games, while the control group, totaling 11 cadres, followed conventional methods, such as lectures. The activity was held with separate sessions for each group. The participants’ knowledge was measured using questionnaires covering the understanding of stunting, exclusive breastfeeding, complementary foods, anemia, and sources of nutrients. Data were analyzed using a dependent t-test. Average pre-post knowledge gains were 1.15 scores higher for experiment groups compared to 0.19 scores higher for control groups. Statistically significant changes in knowledge scores were observed in the experiment group (p = 0.002), while the control group showed insignificant changes (p = 0.321). Education activities employing emotional demonstration through interactive games are effective in increasing knowledge of stunting prevention.
Effect of Room Service on Patient’s Macronutrient Consumption Level Arfiani, Eva Putri; Yati Soenarto; Susetyowati
Indonesian Journal of Human Nutrition Vol. 10 No. 2 (2023)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2023.010.02.1

Abstract

Food service in hospital is aimed at providing high-quality meals and ensuring nutrition intake for patients. However, this aspect of healthcare faces numerous challenges, including high levels of food waste and patient dissatisfaction, often attributed to conventional food delivery practices in hospitals. The consumption of energy and macronutrients, including carbohydrate, protein, and fat, contribute greatly for hospitalized patients. Therefore, this study tried to implement a room service-like method in the food service system. This research was conducted in Class 1 and 2 of the inpatient wards of “Waled” Public Hospital, using a static pre-experimental design with two groups. Each group consisted of 38 patients selected from quota sampling. The control group followed the conventional food service method, while treatment group was given a room service approach. The treatment group was provided with a list of three menu options for each of the nine mealtimes, allowing them to choose their preferred food by sending a short message at the designated meal hour. Ordering times were specified as follows: 05:15 to 07:00 for breakfast, 10:00 to 12:00 for lunch, and 15:00 to 17:00 for dinner. Foods were prepared within 45 minutes after the order was placed. T-test analysis showed a distinct trend in the levels of energy, carbohydrates, proteins, and fats consumption between the control and treatment groups. The correlation between group variables and the level of energy consumption reached 15%, while the correlation between group variables and the level of protein consumption was 14%.  
Sensory Evaluation of Gulu Naga Ijo as a Complementary Finger Food Product Fauziah Putri, Novita; Aji, Arif Sabta; Aprilia, Veriani; Salfarino, Ryan; MZ, Rama Beka Sariy; Triwahyuni, Novi; Triastanti, Resti Kurnia
Indonesian Journal of Human Nutrition Vol. 10 No. 2 (2023)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2023.010.02.2

Abstract

The development of four-star complementary foods for breast milk (Makanan Pendamping ASI or MP-ASI) products signifies the inclusion of four nutritional elements, i.e. carbohydrates, animal protein, vegetable protein, and vegetables, needed to support the growth and development of children. This study aimed to determine the sensory evaluation, including taste, texture, aroma, appearance, and color, as well as the acceptability test of finger food products known as “Gulu Naga Ijo” made from a combination of corn, eggs, dragon fruit, and green bean flour. This research was an experimental study with a completely randomized design (CRD) on five treatment variations (P0: 0% composite flour, P1: 25% composite flour, P2: 50% composite flour, P3: 75% composite flour, and P4: 100% composite flour). This study revealed a significant difference in sensory evaluation of products and composite flour substitution (p<0.05). Overall, two samples (P1 and P3) obtained the highest preference from the panelists in the sensory evaluation, prompting for test acceptability score of the products The acceptability test for toddlers resulted in scores of 1.3 for formula P3 and 1.8 for formula P1. The use of composite flour has a significant effect on the sensory evaluation and acceptance of finger food product development.
Effect of UNAGI (Nutrition Snakes and Ladders Game) on Knowledge of Balanced Diet and Nutritional Intake in Adolescents in Bekasi Fayasari, Adhila; Juanita, Elizabeth
Indonesian Journal of Human Nutrition Vol. 10 No. 2 (2023)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2023.010.02.5

Abstract

Indonesia still faces the Triple Burden of Malnutrition, which can impact the dietary choices of adolescents to balance their nutritional intake and, simultaneously, emphasize the need for effective nutrition education. This study aimed to determine the effect of nutrition education delivered through the UNAGI game and videos on knowledge and nutritional intake of high school students. This quasi-experimental study was conducted with students from Public Senior High School 12 in Bekasi City, where the participants were divided into intervention and control groups. The intervention was provided once a week for two consecutive weeks. Knowledge was measured using a questionnaire, and food intake was assessed through 24-hour food recall. Data were analyzed using the Mann-Whitney test for the difference between groups and paired t-test/Wilcoxon for pre-post comparisons, with α significant level of 5%. Before the intervention, there was no significant difference in knowledge and dietary intake between the two groups. Post-intervention, a significant improvement in nutrition knowledge (p-value of 0.000) was noted in the intervention group exposed to the snake and ladder nutrition game. However, there were no significant changes in energy intake (p-value of 0.162), fat intake (p-value of 0.144), sugar consumption (p-value of 0.066), and salt consumption (p-value of 0.944). The findings support the recommendation of utilizing UNAGI games for nutrition education in the digital era as a valuable alternative to visual media, effectively contributing to enhanced nutritional understanding among adolescents.  
Lekamer Fortir Cookies as Snack Alternative for Malnourished Toddlers Bakara, Tiar Lince; Rumida, Rumida; Nasution, Erlina; Siahaan, Ginta
Indonesian Journal of Human Nutrition Vol. 10 No. 2 (2023)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2023.010.02.4

Abstract

Cookies serve as an alternative snack option and an additional food source for toddlers. These cookies are widely enjoyed due to their taste, soft, and crunchy texture. This study aimed to analyze the chemical and organoleptic quality of Lekamer Fortir cookies, made from local food ingredients consisting of catfish, forte, oyster mushrooms, and red beans. This study used ANOVA test and analyzed the chemical, physical, and sensory quality of cookies, exploring their potential to prevent malnutrition. The selected cookies, formula D, consisted of 40 grams of red bean flour, 10 grams of oyster mushroom flour, 40 grams of catfish flour, and 10 grams of tempeh formula flour. Organoleptic test results showed an average score of 3.79, indicating a strong preference. Further examination of the nutritional composition of Formula D revealed that carbohydrates, protein, fat, and fiber were below 100% of the 2019 Recommended Daily Allowance (AKG) requirement. In contrast, calcium, zinc, and iron (Fe) content exceeded 100% of the 2019 AKG requirement. The results of the panelists’ preference for cookies using red bean flour, catfish flour, white oyster mushroom flour, and forte showed no significant differences in color, texture, and taste in each sample.
Risk Factors and Potential Economic Losses Associated with Stunting in Toddlers in Ogan Komering Ilir Regency Rahmiwati, Anita; Ahmad Rivai
Indonesian Journal of Human Nutrition Vol. 10 No. 2 (2023)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2023.010.02.7

Abstract

Stunting, a chronic condition arising due to nutritional deficiencies during pre- and postpartum periods, is a significant public health issue in Indonesia, with a nationwide prevalence of approximately 29.6% and about 22.6% in Ogan Komering Ilir Regency. This research aimed to identify the risk factors associated with stunting in toddlers aged 12-35 months and calculate the economic losses incurred by this condition. To achieve this, a cross-sectional design was employed. The population in this study were toddlers aged 12-35 months in Pedamaran sub-district, Ogan Komering Ilir Regency. A sample of 77 toddlers were selected through simple random sampling. Data were collected using questionnaires, and calculations based on the Konig 1995 and Horton 1999 formulas were used to analyze the Gross Regional Domestic Product (GRDP) per capita. The research found a stunting prevalence rate of 51.9% in toddlers. Additionally, dietary diversity emerged as a significant factor related to stunting (p-value of 0.0001) and was identified as the most dominant factor. In contrast, economic status, toddler participation, and history of infectious diseases were not significantly related to stunting (p-value > α). The estimated potential economic losses incurred by stunting amounted to IDR 170 billion and IDR 765 billion, respectively, or 0.67%-3.03% of OKI’s GRDP, resulting from a 2% and 9% decrease in productivity. Hence, this research suggests that food consumption diversity is the most dominant factor significantly related to stunting in toddlers in Ogan Komering Ilir Regency.  
Impact of Mobile Applications on Improving Healthy Lifestyle of Patients with Metabolic Syndrome: A Systematic Review Nafisah, Nafisah; Sri Hayati, Yati
Indonesian Journal of Human Nutrition Vol. 10 No. 2 (2023)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2023.010.02.8

Abstract

Metabolic syndrome (MetS) generally occurs in adults and becomes more prevalent with age. Most e-health tools are often described as web-based platforms or applications designed for the general public, rather than specifically for MetS patients. Mobile applications, however, have great potential in providing internet-based health education and supporting the self-management of MetS patients, particularly in diet management and physical activity. This study aimed to synthesize the findings on the impact of mobile app interventions in enhancing self-management practices among MetS patients. A comprehensive literature search covering the years 2019 to 2023 was conducted across Science Direct, ProQuest, and PubMed databases. From 16,628 articles analyzed, 11 were selected for review. The interventions were categorized into short-term (> 12 months) and long-term (≥ 12 months). Eleven mobile applications were identified. These applications were primarily free and designed to facilitate the management of diet and physical activity. The study observed significant changes in the components of metabolic syndrome, including weight, blood pressure, waist circumference, body mass index, fasting blood sugar, triglycerides, and High-Density Lipoprotein cholesterol. Furthermore, these mobile applications demonstrated a positive impact on the lifestyle of MetS patients, influencing factors such as eating behavior, physical activity, self-efficacy, sleep quality, and sleep duration.
Effects of Smoking Habits on Omega-3 Food Intake in Adults Lorensia, Amelia; Aditama, I Gede Agus Sindhu; Suryadinata, Rivan Virlando; Raharjo, Dian Natasya
Indonesian Journal of Human Nutrition Vol. 10 No. 2 (2023)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2023.010.02.6

Abstract

Smoking habits have been shown to impact omega-3 food intake, and cigarette smoke can increase lipid peroxidation through the induction of oxidative stress.  Omega-3, an essential fatty acid, can be obtained through the consumption of fish, milk, eggs, and supplements. This cross-sectional research aimed to assess the relationship between omega-3 food intake and smoking habits. The research was conducted from March to June 2022 in Rungkut District, Surabaya, Indonesia. Data collected included the respondents’ quantities and frequency of consuming foods containing omega-3, namely fish, milk, and eggs. Additionally, the level of nicotine dependence among smokers was evaluated using the Fagerstrom Test for Nicotine Dependence (FTND). The method for data analysis was the chi-square test. The total respondents in this study were 116 people, consisting of 41 smokers and 75 non-smokers. No significant differences were observed in the consumption patterns of omega-3-rich foods, including eggs, fish, and milk, between smokers and non-smokers (p > 0.01 for each food item). However, a significant difference was observed in the consumption of supplements containing omega-3 between the smoker and non-smoker groups (p < 0.005). However, the overall omega-3 intake did not exhibit a significant difference between smokers and non-smokers. Notably, a higher proportion of respondents who smoked reported consuming omega-3 supplements compared to the non-smoker group. Consequently, there is a need to conduct further research to identify the underlying factors that influence the habit of smokers toward consuming omega-3.
Exploring Organoleptic, Chemical, and Physical Properties of Foxtail Millet (Setaria italica) and Snakehead Fish (Channa striata) Cookies as Emergency Food Alternatives Widiati, Aloisia Lovy; Astutik, Rini Duwi; Abbas, Marwati; Nastaina, Hayu Iyaka; Widyanto, Rahma Micho
Indonesian Journal of Human Nutrition Vol. 10 No. 2 (2023)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2023.010.02.9

Abstract

High disaster risk in Indonesia necessitates the development of emergency food products (EFP). One potential EFP is cookies made from foxtail millet and snakehead fish. This study aimed to examine the sensory, chemical, and physical properties of EFP cookies with different formulations. This research used a completely randomized design. Variations in the composition of wheat flour, foxtail millet flour, and snakehead fish flour were P0(100:0:0), P1(8:76:16), P2(8:66:26), and P3(8:56:36). All treatments were analyzed for organoleptic quality using hedonic tests and proximate analysis, water activity analysis using an aw meter, and physical quality analysis using tensile strength. The Zeleny method was applied to identify the most optimal treatment, revealing that P1 emerged as the best formulation. P1 has the color, aroma, and taste that the panelists like, while maintaining a neutral rating in texture. P1 contains 241.51 kcal/50 grams of energy, 10.97% protein, 41.16% fat, 47.86% carbohydrates, 1.93% ash content, 4.93% water content, 0.55 water activity, and 17.16 N breaking strength. These results are in accordance with EFP and SNI 2973:2011 standards. The recommended daily consumption is 18 pieces (each piece weighing 25 grams) if not accompanied by any other food, or only 4-5 pieces if consumed as a snack.
Qualities of Diabetic Food Developed from Brown Rice and Oyster Mushroom Sulistyowati, Etik; Kristianto, Yohanes; Handayani, Dian; Kusumastuty, Inggita; Videlia, Videlia; Kuncoro, Safiratuz Zahra ‘Aisy
Indonesian Journal of Human Nutrition Vol. 10 No. 2 (2023)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2023.010.02.10

Abstract

The prevalence of diabetes mellitus has been increasing. This study aimed to develop Food for Special Dietary Use (FSDU) for individuals with diabetes. Different combinations of food ingredients were added to the basic formula, consisting of brown rice and mushroom flour in a ratio of 70% and 11%. The combinations used in the formulation were F1 = 9% moringa and fish flour, F2 = 10% carrot and fish flour, F3 = 11% moringa and tempeh flour, and F4 = 12% tempeh flour. The results showed that the FSDU contained energy, fat, and fiber ranging from 391.33–404.33 Kcal, 5.53–7.75 g, and 4.22–7.60 g per 100 g product, respectively. These values were slightly higher than the respective value of a commercial product. The panelists expressed positive acceptance of the developed FSDU products, with F2 chosen as the most preferred. The developed FSDU exhibited lower scores for feeling of hunger, desire to eat, and prospective food consumption compared to the commercial product. The product provided a feeling of fullness similar to the commercial counterpart. In conclusion, the FSDU based on brown rice and oyster mushroom with an additional 10% carrot fish flour would be the most preferred option for further use as FSDU for diabetics.

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