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Darussalam Nutrition Journal
Published by Universitas Darussalam Gontor
ISSN : 25798588     EISSN : 25798618     DOI : -
Core Subject : Health, Science,
Biochemistry, Genetics & Molecular Biology Medicine & Pharmacology
Darussalam Nutrition Journal (DNJ) is a scientific journal containing research articles in the scope of halal food science, nutrition and health, related to clinical nutrition, community nutrition, sports nutrition, molecular nutrition, nutritional biochemistry, functional food, and nutrition service and management.
Arjuna Subject : -
Articles 7 Documents
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Search results for , issue "Vol 4, No 1 (2020): Darussalam Nutrition Journal" : 7 Documents clear
Media edukasi untuk peningkatan pengetahuan orang tua berkaitan dengan keamanan pangan anak usia dini Bertakalswa Hermawati; Efa Nugroho; Sofwan Indarjo; Fitriana Dewi Rahayu; Hauna Anja Ramadhanty; Farah Azizah Mukti
Darussalam Nutrition Journal Vol 4, No 1 (2020): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v4i1.3840

Abstract

Latar belakang: Prevalensi penyakit akibat makanan yaitu diare dan hepatitis lebih tinggi terjadi pada anak usia dini di wilayah pedesaan Indonesia. Pengetahuan mengelola pangan yang aman menjadi hal yang mendasar untuk diketahui ibu. Tujuan: Menganalisis tingkat pendidikan dan pernah mendapatkan informasi dengan pengetahuan mengenai keamanan pangan serta peningkatan pengetahuan orang tua anak usia dini sebelum dan setelah diberikan intervensi keamanan pangan dengan media edukasi. Metode: Studi ini menggunakan pendekatan purposive sampling. Sampel sejumlah 48 ibu dengan anak usia dibawah  lima tahun di desa Mluweh kabupaten Ungaran, Semarang. Penelitian ini menggunakan rancangan before and after experimental design. Instrumen dalam penelitian ini adalah kuisioner, multimedia film dan booklet. Kuisioner terkait tingkat pendidikan, pernah mendapatkan informasi berkaitan dengan keamanan pangan dan pengetahuan keamanan pangan. Hasil: Analisis dengan uji man whitney membuktikan bahwa tidak ada perbedaan pengetahuan keamanan pangan dengan tingkat pendidikan (p=0.759) dan tidak ada perbedaan pengetahuan keamanan pangan dengan pernah mendapatkan informasi (p=0.136). Kesimpulan: Ada peningkatan pengetahuan keamanan pangan pada ibu dengan anak usia dini setelah diberikan intervensi (p=0.016). Backgroud: The prevalence of foodborne diseases such as diarrhea and hepatitis is higher in early childhood in rural areas of Indonesia. Knowledge of managing safe foodis fundamental for mothers. Objective: Analysis of media use of parents' knowledge about food safety for young children.This study used a purposive sampling approach. Sample of 48 mothers with children under five years old in Mluweh village, Ungaran district, Semarang. This study used pre-post test experimental design. The instruments in this study were questionnaires, educational multimedia (films and booklets). This questionnaire related to the level of education, had received information relating to food safety and food safety knowledge. Analysis with the Man Whitney test found that there was no difference in food safety knowledge with level of education (p 0.759) and there was no difference in food safety knowledge by evergetting information (p 0.136). Where as, sample T Test found there was an increase in food safety knowledge in mothers with children under five after being given an intervention (p 0.016). Conclusion: There is no difference in food safety knowledge with education level and there is no difference in food safety knowledge with ever getting information. But there is an increase in food safety knowledge in the parents of early childhood after being given an intervention.
Pendidikan gizi dan pembinaan kantin sehat sekolah dasar di Kecamatan Gunungpati, Semarang Ira Mayasari
Darussalam Nutrition Journal Vol 4, No 1 (2020): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v4i1.3968

Abstract

Latar Belakang: Jajanan berkontribusi besar bagi gizi anak sekolah,tapi banyak yang belum memenuhi syarat kesehatan. Tujuan: menganalisis pengaruh pendidikan gizi dan pembinaan kantin sehat terhadap pemilihan jajanan siswa sekolah dasardi Kecamatan Gunungpati, Semarang.Metode: menggunakan mixed method, kualitatif dan kuantitatif. Penelitian kuantitatif menggunakan desain quasy experimental, pre-post test control group.Kelompok perlakuan adalah 115 siswa SDN Sekaran 01, sedangkan kelompok kontrol adalah 103 siswa SDN Kandri 01.Data kuantitatif dengan pengisian kuesioner. Analisis data menggunakan uji Wilcoxon Signed Ranks Test dan Mann Whitney U.Data kualitatif dengan pengamatan dan wawancara pada pengelola kantin di kedua SD.Hasil: Pendidikan gizi yang diberikan ke siswa sekolah memperoleh hasil dapat meningkatkan pengetahuan dari 10,6 ±1,2 menjadi 12,2 ±1,2  (p=0,001), sikap dari 15,9 ±1,3 menjadi 19,3 ±1,8 (p=0,002) dan praktik dari 39,4 ±4,4 menjadi 51,5 ±5,8 (p=0,014) pada kelompok perlakuan. Peningkatan pengetahuan (1,6 vs 0,9; p=0,001), sikap (3,5 vs 3,0; p=0,002) dan praktik (12,1 vs 10,9; p=0,014) pada kelompok perlakuan lebih tinggi daripada kelompok kontrol. Kesimpulan: pendidikangizi dan pembinaan kantin sehat meningkatkan  pengetahuan, sikap dan praktik siswa dalam pemilihan jajanan dan pada pengelola kantin dalam mengolah dan menyajikan makanan jajanan. Background Snacks contribute greatly to the nutrition of school children, but many do not meet health requirements. Purpose. This study aimed to analyze the effect of nutrition education and the formation of healthy canteens on the selection of snacks for elementary school students in Gunungpati District, Semarang. Method This research used mixed methods, qualitative and quantitative. Quantitative research used quasy experimental design, pre-post test control group. The treatment group was 115 students of SDN Sekaran 01, while the control group was 103 students of SDN Kandri 01. Quantitative data were collected with questionnaires. Data analysis using the Wilcoxon Signed Ranks Test and Mann Whitney U. Qualitative data were obtained from observations  and interviews with canteen managers in both elementary schools. Results Nutrition education increased student knowledge from 10.6 ± 1.2 to 12.2 ± 1.2 (p = 0.001), attitudes from 15.9 ± 1.3 to 19.3 ± 1.8 (p = 0.002) and practice from 39.4 ± 4.4 to 51.5 ± 5.8 (p = 0.014) in the treatment group. Knowledge improvement (1.6 vs 0.9; p = 0.001), attitude (3.5 vs 3.0; p = 0.002) and practice (12.1 vs 10.9; p = 0.014) in the higher treatment group than the control group. Conclusion Nutrition education and fostering healthy canteens improve students' knowledge, attitudes and practices in the selection of snacks and the canteen manager in processing and serving snacks.
Pengaruh explanation video terhadap pengetahuan dan kepatuhan konsumsi tablet tambah darah di SMPN 65 Jakarta Utara Dhita Noverina; Lintang Purwara Dewanti; Laras Sitoayu
Darussalam Nutrition Journal Vol 4, No 1 (2020): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v4i1.4048

Abstract

Latar belakang: Hasil penjaringan kesehatan tahun 2018 dilakukan pihak UKS SMPN 65 Jakarta Utara, diketahui 2.6% siswi kelas VII terduga anemia dan Tahun 2019 tahun ajaran baru kelas VII sebanyak 9.6% memiliki riwayat anemia. Tujuan penelitian untuk menganalisis Pengaruh Explanation Video dalam Pencegahan Anemia Remaja Putri Terhadap Pengetahuan dan Kepatuhan Konsumsi Tablet Tambah Darah di SMPN 65 Jakarta Utara. Penelitian dilakukan selama satu bulan, pada11 Desember 2019-10 Januari 2020. Metode: Desain penelitian ini adalah Quasi Eksperimen. Rancangan penelitian ini adalah pretest-posttest control group. Total populasi 380 siswi, total sampel 215 siswi. Pengambilan sampel menggunakan teknik sampling non probalitias. Hasil: Analisis Uji Wilcoxon Signed Rank terdapat perbedaan tingkat pengetahuan dan kepatuhan konsumsi tablet tambah darah pada kelompok intervensi (p≤0,0001).Kelompok control sebelum dan sesudah intervensi tidak terdapat perbedaan tingkat pengetahuan dan kepatuhan konsumsi tablet tambah darah pada kelompok kontrol (p > 0,083). Kesimpulan: Ada pengaruh media explanation video dalam pencegahan anemia remaja putri terhadap pengetahuan dan kepatuhan konsumsi Tablet Tambah Darah di SMPN 65 Jakarta Utara. Background The results of health screening in 2018 conducted jointly with school public health of SMPN 65 North Jakarta, 2.6% of VII grade students were suspected of being anemia and the results of health screening in 2019 of the new academic year class VII were 9.6% who had a history of anemia. The purpose is to analyze the effects of explanation videoin prevention adolescent girls anemia on knowledge and compliance the consumption of iron supplement at sman 65 north jakarta. this research was conducted for one month, from  11 December 2019 to10 January 2020. Method The design on the research is Quasi Experiment. This research design is control grupwith a pretest and posttest.A total 380 students, a total sample of 215 students. Result Analysis of the Wilcoxon Signed Rank Test p≤0.05.There were differences in the level of knowledge and compliance to the consumption of iron supplement in the intervention group (p ≤0,001). Control group before and after the intervention, there was in no difference in the level of knowledge and compliance the consumption of iron supplement in the control group (p> 0,083). Conclution There was an effects of health promotion with explanation video media in prevention anemiaadolescent girlson knowledge and compliance the consumption of iron supplement at SMPN 65 North Jakarta.
Pengaruh penambahan ekstrak bawang Dayak (Eleutherine americana Merr.) pada senyawa flavonoid dan aktivitas antioksidan nuget ikan lele Yulia Rohman; Fathimah Fathimah; Susi Nurohmi
Darussalam Nutrition Journal Vol 4, No 1 (2020): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v4i1.3103

Abstract

Latar Belakang: Bawang Dayak (Eleutherine americana Merr) adalah salah satu tanaman obat yang berasal dari Kalimantan Timur. Senyawa bioaktif dan antioksidan seperti fenol, flavonoid, tanin, antosianin, steroid, alkaloid, dan saponin banyak ditemukan dalam bawang dayak. Bawang dayak memiliki khasiat sebagai antimikroba, antikanker payudara, antiinflamasi, antitumor, dan mencegah penyakit jantung. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan konsentrasi ekstrak bawang Dayak yang berbeda terhadap kadar flavonoid dan aktivitas antioksidan pada nugget lele. Metode: Penelitian ini menggunakan metode eksperimen rancangan acak lengkap yang terdiri dari empat perlakuan dalam penelitian ini yaitu tanpa ekstrak bawang dayak, ekstrak bawang dayak level 5%, ekstrak bawang dayak level 10%, dan ekstrak bawang dayak level 15% dengan dua kali perulangan. Uji kadar flavonoid menggunakan uji kualitatif dan  aktivitas antioksidan menggunakan uji DPPH. Analisis statistik kadar flavonoid dan aktivitas antioksidan menggunakan uji ANOVA, kemudian diuji lanjut menggunakan uji Least Significant Difference. Hasil: Hasil penambahan ekstrak bawang Dayak hingga 15% berbeda nyata pada kadar flavonoid dan aktivitas antioksidan dengan p-value 0,00 (p <0,05). Kesimpulan: Ada perbedaan pengaruh penambahan ekstrak bawang dayak pada nugget lele terhadap kandungan flavonoid dan aktivitas antioksidan. Background: Dayak onion (Eleutherine americana Merr) is one of medicinal plants origin from East Kalimantan. Bioactive and antioxidant compounds such as phenol, flavonoids, tannin, anthocyanin, steroid, alkaloid, and saponins are richly found in dayak onion. The aims of this study was to know the effect of different concentrations addition of Dayak onion extract on flavonoid, antioxidant activity, and organoleptic of catfish nugget. Method: This study used experimental method completely randomized design, consisting of four treatments in this research: without Dayak onion extract, level 5% Dayak onion extract, level 10% Dayak onion extract, and level 15% Dayak onion extract with two replications. Flavonoid and antioxidant activity were analysed by ANOVA, when the different between means were tested by Least Significant Difference Test. Organoleptic were analysed by Kruskall Wallis. Result: Result the addition of  Dayak onion extract up to 15% significantly different on flavonoid and antioxidant activity with p-value 0.00 (p<0.05). Addition of Dayak onion extract up to 15% increasing on colour, taste, and flavour but no significantly different on texture. Conclusion: There  was a different effect of addition Dayak onion extract addition on catfish nugget to flavonoid content, antioxidant activity, colour, taste, and flavour, but no significantly different on texture.
Pemanfaatan tepung kulit pisang,tepung ikan lele, dan tepung umbi merah dalam pembuatan biskuit makanan tambahan anak sekolah dasar Afrinia Eka Sari; Tri Marta Fadhilah; Dinda Marizka Alvioni
Darussalam Nutrition Journal Vol 4, No 1 (2020): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v4i1.3606

Abstract

Latar Belakang: Pemanfaatan tepung kulit pisang dengan penambahan tepung ikan lele dan tepung umbi merah diharapkan dapat menjadi pilihan makanan tambahan bagi anak sekolah dasar. Tujuan: Pemilihan tepung kulit pisang bertujuan untuk meningkatkan manfaat limbah kulit pisang menjadi suatu produk pangan yang memiliki nilai gizi tinggi. Disamping itu pemanfaatan tepung ,lele dan umbi bertujuan untuk meningkatkan kandungan gizi dari produk biscuit tersebut. Metode: Penelitian ini merupakan penelitian descriptive eksperimental dimana pada pembuatan biscuit ini ada tiga formula yang digunakan  yang merupakan perbandingan antara tepung terigu yang digunakan dengan tepung kulit pisang,dimana: Formula F1 (30% TP: 70% TT), formula 2 (20%TP:80%TT),formula 3 (10%TP: 90%TT). Hasil: bedasar uji proksimat ketiga produk tersebut tidak berbeda nyata. Kesimpulan: Berdasar uji penerimaan formula 3 lebih disukai diantara ketiga produk Background Utilization of banana peel flour with the addition of catfish flour and red sweet potato flour is expected to be an additional food choice for elementary school children. The aims of experiment to increase the benefits of banana peel waste into a food product that has high nutritional value. The use of flour, catfish and tubers aims to increase the nutritional content of the biscuit product. Method This research is an experimental descriptive study where in the making of biscuits there are three formulas used which are the ratio between wheat flour used with banana peel flour, where: Formula F1 (30% TP: 70% TT), formula 2 (20% TP: 80% TT), formula 3 (10% TP: 90% TT). Result The proximate test results of the three products are not significantly different. Conclusion: Based on the acceptance test of formula 3
Pengaruh pemberian edukasi komik isi piringku terhadap pengetahuan dan asupan lemak pada anak gizi lebih Joyeti Darni
Darussalam Nutrition Journal Vol 4, No 1 (2020): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v4i1.3957

Abstract

Latar belakang: Komunikasi, Informasi dan Edukasi (KIE) gizi bagi anak sekolah dapat membentuk kebiasaan makan anak sejak dini agar tercapai keadaan individu yang lebih baik di masa yang akan datang. Gambar komik mampu menampilkan cerita sederhana dan tulisan dalam bahasa sehari-hari sehingga mudah dipahami. i. Metode: Penelitian quasi eksperiment dengan desain control group pretest-posttest. Subjek diambil dengan simple random sampling sebanyak 60 siswa SDN 44 Ampenan dan SDN 2 Cakrenegara yang berada pada kelas 4 atau 5.Subjek dibagi menjadi dua kelompok, yaitu kelompok dengan edukasi komik isi piringku dan kelompok edukasi tanpa komik isi piringku. Analisis data pengetahuan dan asupan lemak pada kedua kelompok diuji menggunakan uji paired t-test. Hasil: analisis menunjukan terdapat peningkatan skor pengetahuan paling tinggi terjadi pada kelompok perlakuan dengan delta 24,54 point, sedangkan kelompok kontrol sebesar 8,9 point. Asupan lemak pada kelompok perlakuan mempunyai delta sebesar 6,3 g, sedangkan pada kelompok kontrol delta sebesar 1,2 g. Kesimpulan: Hasil uji beda menunjukkan bahwa adanya perbedaan yang bermakna pada peningkatan pengetahuan dan asupan lemak sesudah pemberian edukasi gizi komik isi piringku pada kelompok perlakuan dan kelompok kontrol. Background: Communication, Information and Education (IEC) of nutrition for school children can shape children's eating habits from an early age in order to achieve a better individual situation in the future. Comics are able to display simple stories and writing in colloquial so that they are easy to understand. Objective: to determine the effect of comic "isi piringku" on the level of knowledge and fat intake in children with over nutrition. Method: This is a quasi experimental study with control group pretest-posttest design. Subjects were taken by a simple random sampling of 60 students from the fourth and fifth grade of SDN 44 Ampenan and SDN 2 Cakrenegara. Subjects were divided into two groups, the group that was given education with comic Isi Piringku and the group that was given education without comic Isi Piringku. The analyze of the knowledge and fat intake data in two groups were using the paired t-test. Result: The analysis result showed that the highest knowledge enhancement occurred in the treatment group with a delta of 24.54 points, while the control group was 8.9 points. The fat intake in the treatment group has delta of 6,3 g, and the control group has delta of 1,2 g. Conclusion: The results of the different test showed that there were significant difference in the enhancement of knowledge and fat intake after providing nutrition education comic between the treatment group and the control grou
Formulasi nugget jamur tiram sebagai makanan selingan rendah lemak dan tinggi serat Purbowati Purbowati; Sugeng Maryanto; Puji Afiatna
Darussalam Nutrition Journal Vol 4, No 1 (2020): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v4i1.3939

Abstract

Latar belakang: Nugget merupakan makanan selingan berbahan dasar daging ayam atau daging sapi sehingga mengandung lemak yang tinggi dan serat rendah. Jamur tiram mengandung serat tinggi dan mempunyai tekstur dan cita rasa menyerupai daging ayam. Tujuan: Penelitian ini bertujuan mengetahui tingkat kesukaan, kadar lemak dan kadar serat pada formulasi nugget ayam substitusi jamur tiram. Metode: Penelitian eksperimental yaitu membuat tiga formulasi nugget yaitu formula (1) nugget berbahan dasar ayam 100%, formula (2) nugget berbahan dasar ayam 50% jamur tiram 50%, formula (3) nugget berbahan dasar jamur tiram 100%. Uji tingkat kesukaan dilakukan pada 30 panelis agak terlatih dengan metode skoring (skor 1 = sangat tidak suka, 2 = tidak suka, 3 = suka, 4 = sangat suka, 5 = sangat suka sekali). Analisis kadar lemak dengan metode hidrolisis asam-Soxhlet, sedangkan analisis kadar serat dengan metode acid detergent fiber (ADF). Data yang diperoleh dianalisis secara deskriptif. Hasil: Hasil uji tingkat kesukaan sebagai berikut, skor untuk formula (1) tekstur 100, rasa 98, warna 102, aroma 99. Skor untuk formula (2) tekstur 97, rasa 99, warna 98, aroma 97. Skor untuk formula (3) tekstur 83, rasa 72, warna 82, aroma 73. Pada penelitian ini formula nugget dapat dikatakan diterima atau disukai jika skor masing-masing komponen paling sedikit 90. Hasil analisis kadar lemak pada formula (1), (2), dan (3) adalah 16,6%, 16,3%, 14,4%. Sedangkan hasil analisis kadar serat pada formula (1), (2), dan (3) adalah 3,8%, 5,4%, 7,0%. Kesimpulan: Nugget yang paling disukai adalah formula (1) dan yang paling tidak disukai yaitu formula (3). Nugget yang mengandung kadar lemak paling tinggi dan kadar serat paling rendah adalah formula (1). Sedangkan nugget yang mengandung kadar lemak paling rendah dan kadar serat paling tinggi adalah formula (3).Background: Nugget is a snack made from chicken or beef which contains high fat and low fiber. Oyster mushrooms are high in fiber and have a texture and taste similar to chicken meat. Purpose: This study aims to determine the level of preference, fat and fiber content in the formulation of oyster mushroom substitute chicken nugget. Method: The experimental research method is making three nugget formulations, namely formula (1) nuggets made from 100% chicken, formula (2) nuggets made from chicken 50%, oyster mushrooms 50%, formula (3) nuggets made from 100% oyster mushrooms. The preference level test to 30 panelists are not trained by the scoring method (score 1 = very dislike, 2=dislike, 3=normal, 4=like, 5=very like). Analysis of fat content using Soxhlet-acid hydrolysis method, while analysis of fiber content using acid detergent fiber (ADF) method. The data obtained were analyzed descriptively. Results: The results of the test of preference level were as follows, the score for formula (1) texture 100, taste 98, color 102, aroma 99. The score for formula (2) texture 97, taste 99, color 98, aroma 97. The score for formula (3) texture 83, taste 72, color 82, aroma 73. In this study, the nugget formula can be accepted or approved if each component is at least 90. The results of the analysis of fat content in formulas (1), (2), and (3) were 16,6%, 16,3%, 14,4%. While the results of the analysis of fiber content in formulas (1), (2), and (3) were 3,8%, 5,4%, 7,0%, respectively. Conclusion: The most preferred formula is formula (1) and the formula that is least approved is formula (3). The formula that contains the highest protein and the lowest protein content is formula (1). Whereas the nugget that contains the lowest fat and the highest fiber content is formula (3). 

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