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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 121 Documents
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Asupan zat besi dengan prestasi belajar siswa SMA Muhammadiyah 1 Surakarta Dyah Intan Puspitasari; Dian Hardiyanto; Nimas Ayu Hamardika
Darussalam Nutrition Journal Vol 5, No 2 (2021): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v5i2.6564

Abstract

Latar belakang: Penurunan kadar haemoglobin menyebabkan gangguan mekanisme neurotransmitter yang berpengaruh terhadap kecerdasan dan prestasi belajar. Asupan zat besi dan prestasi belajar yang rendah merupakan permasalahan pada remaja yang berpengaruh pada kualitas SDM di masa mendatang. Tujuan: Menganalisis hubungan antara asupan zat besi dengan prestasi belajar siswa SMA Muhammadiyah I Surakarta. Jenis penelitian adalah observasional dengan pendekatan cross sectional. Sampel penelitian 33 siswa yang dipilih dengan systematic random sampling. Kriteria inklusi responden adalah siswa SMA Muhammadiyah 1 Surakarta laki–laki dan perempuan kelas X dan XI. Kriteria eksklusi responden adalah siswa yang sakit, sedang berpuasa, dan sedang melakukan diet tertentu. Data asupan zat besi diperoleh dari wawancara langsung kepada responden menggunakan metode food record selama 7 hari berturut-turut. Data prestasi belajar diperoleh dari rata-rata nilai UKK semua mata pelajaran. Uji hubungan antara asupan zat besi dengan prestasi belajar menggunakan uji Rank Spearman. Hasil: berdasar nilai p uji hubungan antara asupan zat besi dengan prestasi belajar siswa adalah 0,767. Simpulan: tidak terdapat hubungan signifikan antara asupan zat besi dengan prestasi belajar. Meskipun asupan zat besi diketahui mampu mempengaruhi kemampuan kognitif dan prestasi belajar, namun ada berbagai faktor lain yang kemungkinan berpengaruh secara langsung terhadap prestasi belajar.
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.
Efek Penggunaan Piring Model T Terhadap Perubahan Pengetahuan Tentang Penanganan Obesitas Remaja Arie Nugroho
Darussalam Nutrition Journal Vol 5, No 2 (2021): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v5i2.6863

Abstract

Usia Remaja adalah usia peralihan dimana terjadi peralihan dan perkembangan fisik, biologis, dan psikososial sehingga rentan mengalami masalah gizi. Berdasarkan hasil Riskesdas terjadi  peningkatan prevalensi obesitas sentral pada kelompok usia ≥15 tahun sebesar 7,8%, yaitu dari 18,8% (2007) menjadi 26,6% (2013) dan menjadi  31% di tahun 2018. Hasil penelitian di Indonesia menyatakan lebih dari 50% anak usia lebih dari 10 tahun banyak mengkonsumsi makanan tinggi lemak (40,7%) dan konsumsi minuman yang tinggi gula (53,1 %) sehingga secara tidak langsung menurunkan asupan sayur dan buah secara kualitas maupun kuantitas. Kementrian Kesehatan lewat program GENTAS (Gerakan Nusantara Tekan Angka Obesitas) menganjurkan penggunaan piring makan model T dalam salah satu gerakannya untuk menurunkan prevalensi obesitas. Tujuan penelitian ini meneliti efek piring makan model T terhadap perubahan pengetahuan Remaja SMA. Jenis Penelitian bersifat eksperimental dengan pendekatan pra eksperimental. Jumlah subjek terdiri dari 40 remaja SMA.Variabel yang diteliti meliputi pengetahuan tentang tatalaksana overweight dengan media piring model T. Analisis data dilakukan dengan Uji wilcoxon. Terdapat perbedaan nilai mean skor pengetahuan pada sebelum dan setelah pemberian intervensi pada kelompok perlakuan dengan media piring makan model T.ditunjukan dengan nilai p wilcoxon =0,0001. Terjadi peningkatan mean nilai test pengetahuan sebelum dan setelah pemberian intervensi. Perlu penelitian lanjutan terkait praktek pemilihan makanan dan pengukuran status gizi dalam rangka penilaian efektivitas.
Analysis of difference in service quality, food quality and santri satisfaction levels in city and village boarding school Chairunissa Aulia Zikrika; Putri Ronitawati; Prita Dhyani Swamilaksita; Mertien Sa&#039;pang; Harna Harna
Darussalam Nutrition Journal Vol 5, No 2 (2021): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v5i2.5799

Abstract

Background: Islamic boarding schools in Indonesia have a classic problem, namely health problems. And the health problem itself rarely gets the attention of the boarding schools and the government. One of the foods for teenagers who live in the hostel is the food that is not according to taste. Therefore, food intake is reduced, resulting in malnutrition problems among adolescents who live in dormitories, so in an institution it is necessary to organize food that meets the recommended standards and adequacy, and pay attention to taste and appearance. Objective: to find out the differences in the service quality, food quality and the satisfaction level of students in city and village Islamic boarding schools. Methods: study was a survey research cross sectional design in which the independent and dependent variables were observed and measured at the same time. to learn between the independent and the dependent variable, by giving filling in a check list or collecting data with an attachment to find out the differences between these variables. Result: food quality Sig. (2-tailed) 0,000 service quality Sig. (2-tailed) 0.235 satisfaction level Sig. (2-tailed) 0.116. For each indicator on the quality of food and service, respondents at the village boarding schools are more satisfied than the urban boarding schools. Conclusion: There are differences in food quality at city and village Islamic boarding schools , there is no difference between  quality of service and  level of satisfaction of the students at city and village  Islamic boarding schools. The two Islamic boarding schools should further improve service quality and food quality in order to further increase the satisfaction level of the students.
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
The correlation between folate and vitamine E with anaemia accident of adolescents woman in islamic boarding school Safira Kholifatul Ummah; Hasanah Fatarizka Ali Ratibi
Darussalam Nutrition Journal Vol 5, No 2 (2021): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v5i2.6842

Abstract

Background: Adolescent girls are a group that is prone to anemia. Folate and vitamin E are micronutrients that have a role in preventing anemia. Young women in islamic modern boarding schools have less controlled intake due to favorite factors or even the density of activities so that micronutrient intake is not fulfilled. Objective: This study aims to determine the relationship between folate and vitamin E with the incidence of anemia in adolescents in modern boarding schools. Method: This study uses an observational analytic method with a case-control study design. The results of this study there was a significant correlation between folate intake and anemia (p=0.000) and there was no significant relationship between vitamin E intake and anemia (p=0.099). Conclusion: Folate was associated with the incidence of anemia and vitamin E is not associated with anemia. Although there are many other factors that cause anemia in adolescents, the fulfillment of folate and vitamin E intake is still important and must be considered.
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
Blowing on the Hot Food Increasing Bacteria Contamination Fathimah Fathimah; Lia Mustika; Inma Yunita Setyorini
Darussalam Nutrition Journal Vol 5, No 2 (2021): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v5i2.6539

Abstract

Blowing hot food and drinks is a culture in society that can cause food contamination with microorganisms. This study aims to determine the difference between the level of microorganism contamination in hot blown and unblown food. This study used a completely randomized design experimental method with blown and non-blown treatments. Each treatment was made twice. The calculation of the level of contamination is calculated by calculating the total number of colonies using the Coloni counter. The results showed that there was a significant difference (p = 0.001) between the samples that were blown (130 colonies 12 hours, 134 colonies 24 hours) and not blown (13 colonies 12 hours & 21 colonies 24 hours), the number of bacterial contamination in the blown samples was more larger than the unblown sample. Conclusion: there is a significant difference in the number of microorganisms between blown and non-blown
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). 
Perbedaan pengetahuan, sikap, higiene personal dan cemaran mikroba di pondok pesantren kota dan desa Febriyani Febriyani; Putri Ronitawati; Vitria Melani; Mertien Sa&#039;pang; Lintang Purwara Dewanti
Darussalam Nutrition Journal Vol 6, No 1 (2022): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v6i1.5800

Abstract

Background: Healthy and clean food is the basic principle of institutional food administration. In the practice of organizing mass meals such as in Islamic boarding schools, the risk of food poisoning in students can be caused by various factors. These include lack of knowledge and sanitation hygiene, especially for food handlers. Objective: To determine differences in knowledge, attitudes, personal hygiene of food handlers, and microbial contamination in urban and rural Islamic boarding schools. Method: Used a cross-sectional design, with 13 respondents in urban Islamic boarding schools and 18 respondents in rural Islamic boarding schools. The data collection instruments include knowledge, attitude, personal hygiene, and food safety score (SKP) questionnaires. The germ numbers were tested using the total plate count (TPC) and most probable number (MPN) methods. Data analysis using Independent T-Test test. Results: The knowledge, attitudes, and personal hygiene of respondents in rural Islamic boarding schools were higher than those in urban boarding schools. Bivariate analysis showed that there was a significant difference in personal hygiene in the two groups of Islamic boarding schools (p=0,002). Conclusion: Food handlers have not fully implemented the principles of personal hygiene. It is necessary to conduct training and counseling for food handlers in Islamic boarding schools to improve the quality of the food produced for the students. AbstrakLatar Belakang: Penyediaan makanan yang sehat dan bersih merupakan prinsip dasar penyelenggaraan makanan institusi. Dalam praktik penyelenggaraan makanan massal seperti di pondok pesantren, risiko keracunan makanan pada siswa dapat disebabkan berbagai faktor. Diantaranya kurang pengetahuan dan penerapan higiene sanitasi khususnya pada penjamah makanan. Tujuan: Mengetahui perbedaan pengetahuan, sikap, personal higiene penjamah makanan dan cemaran mikroba di pondok pesantren kota dan desa. Metode: Rancangan cross-sectional, dengan 13 responden di pondok pesantren kota dan 18 responden di pondok pesantren desa. Instrumen pengumpulan data meliputi kuesioner pengetahuan, sikap, personal higiene, dan formulir skor keamanan pangan (SKP). Angka kuman diuji dengan metode total plate count (TPC) dan most probable number (MPN). Analisis data menggunakan uji T-Test Independent. Hasil: Pengetahuan, sikap, dan higiene personal responden di pondok pesantren desa lebih tinggi dibandingkan dengan pondok pesantren kota. Analisis bivariat menunjukkan tidak terdapat perbedaan yang signifikan pada pengetahuan (p= 0,417) dan sikap (p=0,089) di kedua kelompok pesantren. Terdapat perbedaan signifikan pada higiene personal di kedua kelompok pesantren (p=0,002). Simpulan: Penjamah makanan belum sepenuhnya menerapkan prinsip personal hygiene. Perlu dilakukan pelatihan dan penyuluhan bagi penjamah makanan di pondok pesantren untuk meningkatkan kualitas makanan yang dihasilkan untuk para santri.

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