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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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Studi tentang anemia dan faktor-faktor yang berhubungan dengan anemia pada siswi SMA N 1 Mantup Lamongan Kartika Yuliani; Pratiwi Hariyani Pratiwi; Farah Nuriannisa; Rizki Nurmalya Kardina; Anugrah Linda Mutiarani
Darussalam Nutrition Journal Vol 6, No 2 (2022): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v6i2.8540

Abstract

Background: Anemia is still a public health problem. Analysis of the factors that cause anemia in adolescents, especially young women, is very important to formulate anemia prevention. Objective: To analyze the prevalence of anemia and the factors associated with anemia in female students of SMAN 1 Mantup Lamongan. Method : The study was a cross sectional design with a sample size of 60 students taken by simple random sampling. The study was conducted for 2 months at SMAN 1 Mantup Lamongan. Intake of vitamin C, iron, protein, and folic acid was measured using the multiple interview method 24 hours recall while food diversity was measured using the individual dietary diversity score (IDDS). Hemoglobin levels were measured by using the Hb Easy Touch gcHb assay. Results: The results showed that as many as 15% female students had anemia. Factors related to the respondent’s hemoglobin (Hb) level was vitamin C intake (p<0,05), while other factors such as iron (Fe), protein, folic acid, and dietary diversity were not associated to Hb level (p>0,05). Conclusion: The prevalence of anemia is still quite high in SMAN 1 Mantup female students. The factor associated to the Hb level is vitamin C intake. Therefore, students should pay attention to food intake, especially food sources of vitamin C and Fe inhibitors. AbstrakLatar belakang: Saat ini anemia masih menjadi masalah kesehatan masyarakat yang belum tertuntaskan.  Analisis faktor-faktor penyebab anemia pada remaja khususnya remaja putri sangat penting untuk merumuskan intervensi pencegahan anemia. Tujuan: untuk mengidentifikasi prevalensi anemia dan menganalisis faktor-faktor yang berhubungan dengan anemia pada siswi SMAN 1 Mantup Lamongan. Metode: Penelitian berdesain cross sectional dengan besar sampel sebanyak 60 siswi yang diambil secara simple random sampling.  Penelitian dilakukan selama 2 bulan di SMAN 1 Mantup Lamongan.  Variabel asupan vitamin C, zat besi, protein, dan asam folat diukur menggunakan metode wawancara multiple 24 hours recallsedangkan keragaman pangan diukur menggunakan individual dietary diversity score (IDDS).  Kadar hemoglobin diukur menggunakan alat pemeriksaan Hb Easy Touch gcHb. Hasil: Sebanyak 15% siswi mengalami anemia.  Faktor yang berhubungan dengan kadar hemoglobin (Hb) responden adalah vitamin C (p<0,05), sedangkan faktor lainnya seperti asupan zat besi (Fe), asupan protein, asupan asam folat, dan keragaman pangan responden tidak berhubungan dengan kadar Hb responden (p>0,05). Simpulan: Prevalensi anemia masih cukup tinggi pada siswi SMAN 1 Mantup. Faktor yang terbukti berhubungan kadar Hb responden adalah asupan vitamin C.  Oleh karena itu, sebaiknya responden memperhatikan asupan makan terutama makanan sumber vitamin C serta inhibitor Fe mungkin juga berhubungan dengan kadar Hb.
Pengaruh formulasi nugget kacang merah dan hati ayam terhadap kadar zat besi, kekerasan, dan organoleptik Intan Listiani; Wiwik Wijaningsih; Ana Yuliah Rahmawati
Darussalam Nutrition Journal Vol 6, No 2 (2022): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v6i2.7464

Abstract

Background: The prevalence of anemia among adolescent girls in Indonesia has increased from 22,7% in 2013 to 32% in 2018. Prevention of anemia can be done by consuming high-iron products such as nuggets with local ingredients of chicken meat, a combination of red beans and chicken liver to meet iron needs. Objective: To determine the effect of the formulation of chicken nuggets combination of red bean and chicken liver on iron content, hardness, and sensory properties. Method: The experimental research design was a completely randomized design with 3 treatments with the ratio of chicken liver, red beans, and chicken meat, namely A(25gr:75gr:100gr); B(50gr:50gr:100gr); C(75gr:25gr:100gr); and control. The data collected were iron levels, hardness levels, hedonic test conducted on 15 moderately trained panelists. Fe data analysis using one way ANOVA with Tuckey, hardness was analyzed by one way ANOVA, and hedonic test using Friedman followed by Mann Whitney. Results: There were significant differences in the formulation of chicken nuggets with a combination of red bean and chicken liver on iron content (p=0,000), organoleptic except for color attributes, and there was no significant difference in texture or hardness (p=0,746). Conclusion: The recommended formula is formula C with a contribution of 35% iron, a hardness of 22,3 m/g/s, and a preference of 3,68 in the like categoryAbstrakLatar belakang: Prevalensi anemia remaja putri di Indonesia mengalami peningkatan dari tahun 2013 sebesar 22,7% hingga tahun 2018 sebesar 32%. Pencegahan anemia dapat dilakukan dengan mengonsumsi produk tinggi zat besi seperti nugget dengan bahan lokal daging ayam kombinasi kacang merah dan hati ayam untuk memenuhi kebutuhan zat besi. Tujuan: Mengetahui pengaruh formulasi nugget ayam kombinasi kacang merah dan hati ayam terhadap kadar zat besi, kekerasan, dan organoleptik. Metode: Desain penelitian eksperimental dengan Rancangan Acak Lengkap 3 perlakuan dengan rasio hati ayam, kacang merah, dan daging ayam yaitu A(25gr:75gr:100gr); B(50gr:50gr:100gr); C(75gr:25gr:100gr); dan kontrol. Data  yang dikumpulkan yaitu kadar zat besi, tingkat kekerasan, uji hedonik yang dilakukan pada 15 panelis agak terlatih. Analisis data Fe menggunakan ANOVA one way dengan uji lanjutan Tuckey. Kekerasandianalisis dengan   ANOVA one way, dan uji hedonik menggunakan Friedman dengan uji lanjut Mann Whitney. Hasil: Terdapat perbedaan nyata formulasi nugget ayam kombinasi kacang merah dan hati ayam terhadap kadar zat besi (p=0,000), organoleptic kecuali atribut warna, dan tidak terdapat perbedaan signifikan terhadap tekstur atau kekerasan (p=0,746). Simpulan: Formula yang direkomendasikan yaitu formula C dengan sumbangan zat besi sebanyak 35%, kekerasan 22,3 m/g/s, dan kesukaan sebesar 3,68 dengan kategori suka.
Hubungan kebiasaan konsumsi fast food dengan status gizi pada remaja di masa pandemi covid-19 Arneta Anggraeni Putri; Milliyantri Elvandari; Ratih Kurniasari
Darussalam Nutrition Journal Vol 6, No 2 (2022): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v6i2.8072

Abstract

Background: The COVID-19 pandemic has greatly affected life habits, one of which is changes in eating habits. The COVID-19 pandemic makes it easy for students to order fast food through online applications, it's not uncommon to buy them directly. The existence of the COVID-19 pandemic makes students often stare at laptop screens and the lack of physical activity so that they do not move and consume fast food too often will greatly affect their health. Indonesia consumes fast food which consists of 33% for lunch, 25% for dinner, 9% for snacks and 2% for breakfast. Objective: To find out the relationship between fast food consumption habits and nutritional status. Methods: The research design was a cross sectional design with a sampling technique using purposive sampling. This research was conducted at SMP PGRI 8 Bogor City with the sample of the research being students of class VIII at SMP PGRI 8 Bogor City as many as 110 respondents. Data collection was obtained using a food frequency form questionnaire. The analysis used is bivariate by looking for the relationship between fast food consumption habits and nutritional status using the gamma correlation test. Result : There is no relationship between fast food consumption habits and nutritional status as evidenced by the p-value (0.012<0.05). Conclusion : There is no significant relationship between fast food consumption habits and nutritional status in SMP PGRI 8 Bogor City. AbstrakLatar Belakang : Pandemi COVID-19 telah banyak mempengaruhi kebiasaan hidup salah satunya perubahaan kebiasaan makan. Pandemi COVID-19 memudahkan pelajar untuk memesan fast food melalui aplikasi online, tidak jarang juga untuk beli secara langsung. Adanya pandemi COVID-19 membuat pelajar sering menatap layar laptop dan kurangnya melakakukan aktivitas fisik sehingga kurang bergerak dan terlalu sering mengkonsumsi fast food akan sangat berpengaruh terhadap kesehatan tubuh. Indonesia mengkonsumsi fast food yang terdiri dari 33% untuk makan siang, 25% untuk makan malam, 9% untuk makanan selingan dan 2% untuk sarapan. Tujuan : Untuk mengetahuan hubungan kebiasaan konsumsi fast food dengan status gizi. Metode : Desain penelitian dengan rancangan cross sectional dengan teknik pengambilan sampel menggunakan purposive sampling. Penelitian ini dilakukan di SMP PGRI 8 Kota Bogor dengan sampel penelitian adalah siswa-siswi kelas VIII di SMP PGRI 8 Kota Bogor sebanyak 110 responden. Pengumpulan data diperoleh menggunakan kuesioner form food frequency. Analisa yang digunakan yaitu bivariat dengan mencari hubungan antara kebiasaan konsumsi fast food dengan status gizi menggunakan uji korelasi gamma. Hasil : Tidak ada hubungan antara kebiasaan konsumsi fast food dengan status gizi yang dibuktikan dengan nilai p-value (0.012<0.05). Kesimpulan : Tidak ada hubungan yang signifikan antara kebiasaan konsumsi fast food dengan status gizi di SMP PGRI 8 Kota Bogor.
Correlation between body image physical activity and sleep duration with nutritional status teaching-students at the University of Darussalam Gontor for girls Safira Kholifatul Ummah; Kartika Pibriyanti; Fathimah Fathimah
Darussalam Nutrition Journal Vol. 4 No. 2 (2020): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v4i2.4067

Abstract

Background: Malnutrition both overweight and malnutrition in children and adolescents often occur in developing countries. At this time many factors affect the nutritional status of adolescents including physical activity, psychological aspects (body image) and sleep duration. Objective: This study aims to determine the risk factors associated with the nutritional status of teaching-students at the University of Darussalam Gontor. Method: This research is an observational survey research with cross-sectional study design. Research subjects were 94 teaching-students 18-21 years old at the University of Darussalam Gontor For Girls. Statistical tests use the Gamma correlation test to determine the relationship between independent variables and dependent variables. The results of this study indicate that there was a significant correlation between body image and nutritional status (p = 0.030) and there was no significant correlation between physical activity (p = 0.385) and sleep duration (p = 0.156) with nutritional status.Keyword : Nutritional Status, Body Image, Physical Activity, Sleep Duration, Teaching Students Latar Belakang: Malnutrisi baik kelebihan berat badan dan gizi buruk pada anak-anak dan remaja sering terjadi di negara-negara berkembang. Pada saat ini banyak faktor yang mempengaruhi status gizi remaja termasuk aktivitas fisik, aspek psikologis (citra tubuh) dan durasi tidur. Tujuan: Menganalisis faktor risiko yang terkait dengan status gizi mahasiswi guru di Universitas Darussalam Gontor. Metode: Penelitian ini adalah penelitian survei observasional dengan desain studi cross-sectional, uji hipotesis statistik yang digunakan adalah Uji Korelasi Gamma. Subjek penelitian adalah 94 mahasiswi guru berusia 18-21 tahun di Universitas Darussalam Gontor Kampus Putri. Tes statistik menggunakan uji korelasi Gamma untuk menentukan hubungan antara variabel independen dan variabel dependen. Hasil penelitian ini menunjukkan bahwa ada hubungan yang signifikan antara citra tubuh dan status gizi (p = 0,030) dan tidak ada hubungan yang signifikan antara aktivitas fisik (p = 0,385) dan durasi tidur (p = 0,156) dengan status gizi.Kata kunci : status gizi, body image, aktifitas fisik, durasi tidur, mahasiswi guru.
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.v7i1.9281

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. Key words : Food Cost, Food Perception, Food Waste  
Correlation of Knowledge and Attitude of Food Handlers with The Implementation of Sanitation Hygienen in Enthong Mas Catering Shafa Kamila Rivani; Natalia Desy Putriningtyas
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.v7i1.9586

Abstract

Background: food is a basic need every day for humans to survive on this earth. However, there are still extraordinary incidents of food poisoning caused by the application of poor hygiene and sanitation by food handlers. The Province of the Special Region of Yogyakarta ranks 11th as the province with the most cases of Extraordinary Food Poisoning (KLB KP) in Indonesia in 2021. Objective: analyze the relationship between the knowledge and attitudes of food handlers and the application of sanitary hygiene in Enthong Mas Catering. Method: quantitative study with a cross-sectional design. The sampling technique used total sampling 22 food handlers in the kitchen of Enthong Mas Catering and the dining room of the STPN Yogyakarta dormitory. The instrument in this study was a questionnaire. Data were analyzed by Fisher's test. Results: food handlers who are classified as having good knowledge (59.09%) and good attitudes (54.54%) dominate more than those who do not. Based on the Fisher test, that p-value = 0.011 <0.05, which means that there is a significant relationship between knowledge and the application of sanitary hygiene. Based on the Fisher test, that p-value = 0.004 <0.05, which means that there is a significant relationship between attitudes and the application of sanitary hygiene. Conclusion: there is a significant relationship between the knowledge and attitudes of food handlers and the application of sanitary hygiene. Age, education, and working period of food handlers have no effect on the application of sanitary hygiene. Key words : attitude, food handlers, knowledge, sanitation  
Effect of Drying on the Yield and Sensory of Germinated Mung Bean Flour (Vigna radiata L) Sudana Fatahillah Pasaribu; Herviana Herviana; 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.v7i1.9768

Abstract

Background: Mung bean (Vigna radiata L.) is a source of nutrient-rich vegetable protein and provides many health benefits. The germination process is one way to increase the bioavailability of mung beans. Objective: This study aims to determine the effect of drying time on the characteristics and the best drying time on germinated mung bean flour. Method: This study used a one-factor design, namely drying time (7 hours, 10 hours, and 13 hours) with yield and sensory parameters (aroma, color, and texture) of germinated mung bean flour. All data were tested with ANOVA and continued with Duncan's LSD test. Results: The results showed that there was an effect of 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 that the drying time of P1, P2, and P3 can affect the increase in yield values and sensory scores (color and texture) on germinated mung bean flour. However, the drying time of P1, P2, and P3 did not affect sensory (aroma). The best germinated mung bean flour is dried for 13 hours at 55˚C. Key words : Drying, Germinated Mung Been Flour, Yield, Sensory
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.v7i1.9933

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 .
Factors Related To Food Waste in Patients with Diabetes Mellitus at Imanuel Hospital Lampung Nathasa Khalida Dalimunthe; Edwin edwin; Rusiati Rusiati; Tantri Adhayani Pratiwi
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.v7i1.9935

Abstract

Background: According to the survey, the percentage of food waste’s diabetes melitus patients in the Imanuel Hospital of Bandar lampung was 38% and still have not reached the minimum service standars (<20%). Objective: This study aimsed to analyze the factors associated with food waste in diabetes melitus patients in Hospital Imanuel. Methods: Descriptive analytic research using cross sectional 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, and food waste data were obtained by comstock form. The data analysis used was descriptive and inferential 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 significant association between  appearance of food (p-value=0,005)  and taste of food (p-value=0,002) with the 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 at Immanuel Hospital are the appearance and taste of the food . Therefore, these two variables need to be considered in order to minimize food waste in diabetes mellitus patients at Immanuel Hospital.
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.v7i1.9965

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. Key words : Reasurposing, food literacy, caring attitude towards food consumption

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