JOURNAL HEALTH AND NUTRITIONS最新文献

{"title":"ANALISIS BIAYA DAN KANDUNGAN GIZI PADA MENU KARYAWAN DI JASABOGA X CIREBON","authors":"Finandita Widia Andriani, Putri Ronitawati, Rachmanida Nuzrina, Nazhif Gifari","doi":"10.52365/jhn.v9i2.655","DOIUrl":"https://doi.org/10.52365/jhn.v9i2.655","url":null,"abstract":"Food service management requires 3 main cost components, namely food costs, labor costs, and overhead costs. The preparation of food costs has an impact on the quality of food and the nutritional content in each serving. At Catering X Cirebon, food financing prioritizes low prices, but still pays attention to the variety of meals with four choices of animal side dishes. The purpose of this study is to analyze the cost and nutritional content contained in the employee menu at Catering X. Research methods used are descriptive quantitative with data collection techniques using interviews and food weighing to determine portion standards. This study was conducted on 11th until 21st April 2022 during Ramadan. All data was collected from the population in this study with a total of 9 employees. Based on the results of the study, the entire employee menu served by Jasaboga X has not met the standards for fulfilling sahoor nutrition for workers. However, the low price strategy that has been set can meet commercial benefits and can still provide a variety of balanced nutritional foods, namely staple foods (rice), animal side dishes with 4 choices per day, vegetable side dishes, vegetables, and fruit. The advice that can be given by researchers in this study is that it is necessary to make portion standards starting from rice preparation, cutting vegetable and animal side dishes, vegetables, and fruit cutting to meet 40% of employee feeding standards.Suatu penyelenggaraan makanan memerlukan 3 komponen biaya utama yaitu biaya bahan (food cost), biaya tenaga kerja (labor cost), dan biaya overhead. Penyusunan biaya makanan berdampak pada kualitas makanan dan kandungan gizi dalam tiap porsi. Pada Jasaboga X Cirebon, pembiayaan makanan mengutamakan harga yang rendah, namun tetap memperhatikan variasi makan dengan empat pilihan lauk hewani. Tujuan dari penelitian ini adalah untuk menganalisis biaya dan kandungan gizi yang terkandung dalam menu sahur karyawan di Jasaboga X. Metode penelitian yang digunakan adalah deskriptif kuantitatif dengan teknik pengumpulan data berupa wawancara dan penimbangan makanan untuk mengetahui standar porsi. Penelitian ini dilakukan pada tanggal 11-21 April 2022 saat puasa ramadhan. Data dikumpulkan dari seluruh anggota populasi dalam penelitian ini yaitu 9 orang karyawan. Berdasarkan hasil penelitian, keseluruhan menu karyawan yang disajikan oleh Jasaboga X belum memenuhi standar pemenuhan gizi sahur untuk pekerja. Akan tetapi, strategi harga rendah yang telah ditetapkan dapat memenuhi keuntungan komersil serta masih dapat menyediakan variasi makanan gizi seimbang yaitu terdapat makanan pokok (nasi), lauk hewani dengan 4 pilihan per hari, lauk nabati, sayur, dan buah. Saran yang dapat diberikan peneliti dalam penelitian ini adalah perlu dibuat standar porsi dimulai dari pemorsian nasi, pemotongan lauk nabati dan hewani, sayur, dan pemotongan buah untuk memenuhi 40% dari standar pemberian makan karyawan.","PeriodicalId":202640,"journal":{"name":"JOURNAL HEALTH AND NUTRITIONS","volume":"127 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139323122","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ANALISIS SENSORI ES PUTER SUBTITUSI KULIT PISANG KEPOK DAN BIJI CHIA SEBAGAI PRODUK TINGGI SERAT DAN RENDAH LEMAK","authors":"Talitha Sahda Nathaniela, Rita Ismawati","doi":"10.52365/jhn.v9i2.765","DOIUrl":"https://doi.org/10.52365/jhn.v9i2.765","url":null,"abstract":"Obesity is a nutritional problem with a prevalence that continues to increase from year to year. One of the efforts to prevent obesity is through the implementation of balanced nutrition guidelines by consuming lots of fiber sources and limiting high-fat intake. The purpose of this study was to develop a product in the form of ice puter substituted with banana peel with the addition of chia seeds to be sensorially evaluated by looking at differences in the level of liking for color, aroma, texture, taste and overall and analyzing fiber and fat content in ice puter formulations with a ratio of banana peel and chia seeds (30%; 50%) and (20g; 10g). This research is an experimental study using a 2x2 factorial completely randomized design (CRD). Sensory test research subjects were 30 panelists. The analisys data were using the Kruskall Wallis Test followed by the Mann Whitney Test. The results of the study based on the results of statistical tests showed that there were significant differences in the parameters of color, aroma, texture, taste and overall (p<0.05). Substitution of kepok banana peel and the addition of chia seeds influenced the level of panelists' liking and affected the fiber and fat content of es puter. Obesitas merupakan masalah gizi dengan prevalensi yang terus mengalami peningkatan dari tahun ke tahun. Salah satu upaya untuk pencegahan obesitas adalah melalui penerapan pedoman gizi seimbang dengan banyak mengkonsumsi sumber serat serta membatasi asupan tinggi lemak. Tujuan dari penelitian ini adalah mengembangkan produk berupa es puter yang disubtitusikan kulit pisang dengan penambahan biji chia untuk dievaluasi secara sensori dengan melihat perbedaan tingkat kesukaan warna, aroma, tekstur, rasa dan keseluruhan serta menganalisis kadar serat dan lemak pada formulasi es puter dengan perbandingan kulit pisang dan biji chia (30%;50%) dan (20g;10g). Penelitian ini merupakan penelitian eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial 2x2. Subjek penelitian uji sensori sebanyak 30 orang panelis. Data dianalisis menggunakan Uji Kruskall Wallis dilanjutkan dengan Uji Mann Whitney. Hasil penelitian berdasarkan hasil uji statistik menunjukkan bahwa terdapat perbedaan yang signifikan pada parameter warna, aroma, tekstur, rasa dan keseluruhan (p< 0.05). Subtitusi kulit pisang kepok dan penambahan biji chia memberikan pengaruh pada tingkat kesukaan panelis serta mempengaruhi kandungan serat dan lemak pada es puter.","PeriodicalId":202640,"journal":{"name":"JOURNAL HEALTH AND NUTRITIONS","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139346411","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"FAKTOR-FAKTOR KEJADIAN HIPERTENSI PADA PRALANSIA DI DESA PADURENAN KABUPATEN BOGOR ‎","authors":"Iik Hikmawati, Walliyana Kusumaningati","doi":"10.52365/jhn.v9i2.731","DOIUrl":"https://doi.org/10.52365/jhn.v9i2.731","url":null,"abstract":"Hypertension is a degenerative disease or a non-communicable disease known as the \"silent killer\" because this disease has no complaints, so it is only known if the patient has complications. Therefore efforts to prevent or treat hypertension can be carried out in the pre-elderly to reduce the incidence of hypertension in the elderly. The purpose of this study was to analyze the relationship between sodium intake, fat intake, nutritional status, visceral fat and physical activity with hypertension in the elderly in Padurenan Village, Bogor Regency. This study is observational with a cross sectional approach. The sample in this study were 65 pre-elderly people using simple random sampling technique. Hypertension data collected using digital sphygmomanometer, sodium intake data by SQ-FFQ, fat intake data by 2x24 hour Food Recall, body weight and visceral fat data by BIA, physical activity data by PAL and height measurement by microtoise. Data analysis used was univariate analysis and bivariate analysis with the chi suare test using SPSS. The results of the chi square test showed that there was a relationship between sodium intake (p=0.000), fat intake (p=0.002), visceral fat (p=0.000), physical activity (p=0.009) and the incidence of hypertension in the elderly. There is no relationship between nutritional status and the incidence of hypertension in the elderly (p = 0.093). Communities are expected to consume nutritious food, limit sodium and fat intake and carry out physical activity, especially for the pre-elderly in order to improve good health status and achieve a healthy elderly condition.Hipertensi merupakan penyakit degeneratif atau penyakit tidak menular yang dikenal dengan sebutan “pembunuh senyap” atau ”silent killer” dikarenakan penyakit ini tanpa keluhan sehingga baru diketahui apabila penderita mengalami komplikasi. Oleh karena itu upaya pencegahan atau penanganan hipertensi dapat dilakukan pada pra lansia untuk mengurangi kejadian hipertensi pada lansia. tujuan dar penelitian ini yaitu untuk menganalisis hubungan antara asupan natrium, asupan lemak, status gizi, lemak visceral dan aktifitas fisik dengan hipertensi pada pra lansia di Desa Padurenan Kabupaten Bogor. Peilitian ini bersifat observasional dengan pendekatan cross sectional. Sampel pada penelitian ini yaitu sebanyak 65 pra lansia dengan menggunakan teknik simple random sampling. Pengumpulan data hipertensi menggunakan spigmomanometer digital, data asupan natrium dengan SQ-FFQ, data asupan lemak dengan Food Recall 2x24 jam, data berat badan dan lemak visceral dengan BIA, data aktifitas fisik dengan PAL dan pengukuran tinggi badan dengan microtoise. Analisis data yang digunakan yaitu analisis univariat dan analisis bivariat dengan uji chi suare menggunakan SPSS. Hasil uji chi square menunjukkan bahwa teradpat hubungan antara asupan natrium (p=0.000), asupan lemak (p=0.002), lemak visceral (p=0.000), aktfitas fisik (p=0.009) dengan kejadian hipertensi pada pra lansia. Tidak ter","PeriodicalId":202640,"journal":{"name":"JOURNAL HEALTH AND NUTRITIONS","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139346883","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"NILAI GIZI DAN DAYA TERIMA COOKIES WIKARA (WIJEN KACANG MERAH) UNTUK MENCEGAH ANEMIA DEFISIENSI BESI","authors":"Kartiningsih Kartiningsih, Kurnia Maratus Solichah, Faurina Risca Fauzia","doi":"10.52365/jhn.v9i2.790","DOIUrl":"https://doi.org/10.52365/jhn.v9i2.790","url":null,"abstract":"It is estimated that approximately 30% of the global population suffers from anemia. Iron deficiency anemia has harmful impacts on children, adolescents, and pregnant women. This study aimed to investigate the nutritional composition and consumer acceptance of wikara cookies for the prevention of iron deficiency anemia. The research used experimental design with four treatments and two replications of completely randomized design (CRD). The collected data included nutritional analysis of protein, iron content, and consumer acceptance was evaluated through hedonic tests, which measured preferences for aroma, taste, texture, color, and overall perception of the cookies. The hedonic tests involved 30 semi-trained panelists selected through simple random sampling. Data analysis was done using One Way ANOVA. The results of the study show significant differences in nutritional composition and the acceptability of aroma, taste, color, and overall perception (p-value<0.05). However, no significant differences were observed in texture (p-value>0.05). The best formulation of the cookies was found in Formulation D, which contained 8.01 g of protein, 14.67 mg of iron, and received an acceptability rating of 3.10 (neutral).  In conclusion, this study shows differences in nutritional composition and consumer acceptance of wikara cookies for the prevention of iron deficiency anemia.Diperkirakan sekitar 30% penduduk dunia menderita anemia. Anemia defisiensi besi memiliki dampak berbahaya pada anak, remaja, dan ibu hamil. Penelitian ini bertujuan mengetahui nilai gizi dan daya terima cookies wikara (wijen kacang merah) untuk mencegah anemia defisiensi besi. Penelitian bersifat eksperimental menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan dua kali pengulangan. Data yang dikumpulkan terdiri dari nilai gizi berupa protein, zat besi, dan daya terima berupa tingkat kesukaan terhadap aroma, rasa, tekstur, warna, dan keseluruhan cookies melalui uji hedonik. Uji hedonik dilakukan pada 30 panelis semi terlatih yang telah dipilih menggunakan teknik simple random sampling. Analisis data dilakukan menggunakan uji One Way Anova. Hasil penelitian menunjukkan bahwa terdapat perbedaan nilai gizi dan daya terima cookies secara aroma, rasa, warna, dan keseluruhan (p-value<0.05), tetapi tidak berbeda secara tekstur (p-value>0.05). Cookies terbaik terdapat pada formulasi D dengan kandungan protein 8,01 g, zat besi 14,67 mg, dan nilai kesukaan 3,10 (netral). Kesimpulan: terdapat perbedaan nilai gizi dan daya terima cookies wikara (wijen kacang merah) untuk mencegah anemia defisiensi besi.","PeriodicalId":202640,"journal":{"name":"JOURNAL HEALTH AND NUTRITIONS","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139344538","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"HUBUNGAN KONSUMSI SAYURAN DAN BUAH, ASUPAN ZAT GIZI MAKRO DAN AKTIVITAS FISIK DENGAN STATUS GIZI REMAJA","authors":"Lillah Rizqi Fauziah, Veni Indrawati","doi":"10.52365/jhn.v9i2.741","DOIUrl":"https://doi.org/10.52365/jhn.v9i2.741","url":null,"abstract":"Adolescence is a transition phase from childhood to adulthood. The adolescent age group of 10-19 is very vulnerable to nutritional problems, because at that age adolescents experience hormonal changes which may affect their physical changes. Nutritional problems in adolescents appear due to nutritional behavior and misunderstanding of consumption and balanced nutritional needs. This study aims to determine the relationship between vegetables and fruits consumption, macronutrients intake, and physical activity with nutritional status in adolescents in Wiyung district. This research is a quantitative research with a cross sectional approach. Respondents of this study are 96 teenagers. Data was collected using the SQ-FFQ form, 2x24 hour food recall form, Physical Activity Questionnaire for Adolescents (PAQ-A) and direct measurements of body weight and height. Data analysis using Spearman's rank test. The results of the study based on female gender showed that there was a significant relationship between vegetable consumption (p=0.000), fruit consumption (p=0.001), energy intake (p=0.004), fat intake (p=0.001), carbohydrate intake (p=0.000) , and physical activity (p=0.000) with the nutritional status of adolescents. Meanwhile, protein intake (p=0.185) had no correlation with the nutritional status of adolescents. The results of the study based on male gender showed that there was a significant relationship between energy intake (p=0.004), protein intake (p=0.000), fat intake (p=0.046), carbohydrate intake (p=0.004), and physical activity (p = 0.002) with the nutritional status of adolescents. Meanwhile, vegetable consumption (p=0.341) and fruit consumption (p=0.947) had no correlation with adolescent nutritional status.Usia remaja merupakan kondisi peralihan masa anak- anak menuju dewasa. Kelompok usia remaja 10-19 tahun termasuk kelompok yang sangat rentan terhadap permasalahan gizi, dikarenakan pada usia tersebut remaja mengalami perubahan hormonal dan berpengaruh pada perubahan fisiknya. Permasalahan gizi pada remaja timbul akibat perilaku gizi dan pemahaman yang salah mengenai konsumsi dan kebutuhan gizi yang seimbang. Penelitian ini bertujuan untuk mengetahui hubungan konsumsi sayur dan buah, asupan zat gizi makro dan aktivitas fisik dengan status gizi pada remaja di kecamatan wiyung surabaya. Jenis penelitian ini yaitu penelitian kuantitatif dengan pendekatan Cross Sectional. Responden penelitian ini berjumlah 96 remaja. Data dikumpulkan menggunakan formulir SQ-FFQ, formulir food recall 2x24 jam, Physical Activity Questionnaire for Adolescents (PAQ-A) serta pengukuran berat badan dan tinggi badan secara langsung. Analisis data dengan menggunakan uji rank spearman. Hasil penelitian berdasarkan jenis kelamin perempuan menunjukkan terdapat hubungan yang signifikan konsumsi sayur (p=0,000), konsumsi buah (p=0,001), asupan energi (p=0,004), asupan lemak (p=0,001), asupan karbohidrat (p=0,000), dan aktivitas fisik (p=0,000) dengan status gizi remaja","PeriodicalId":202640,"journal":{"name":"JOURNAL HEALTH AND NUTRITIONS","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139346300","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"DAYA TERIMA DAN KANDUNGAN GIZI DIMSUM SIOMAY SUBSTITUSI IKAN KAKAP ‎PUTIH DAN DAUN KELOR SEBAGAI ‎ALTERNATIF PJAS‎","authors":"Nabiila Nibraasa Salsabila, Rita Ismawati","doi":"10.52365/jhn.v9i1.603","DOIUrl":"https://doi.org/10.52365/jhn.v9i1.603","url":null,"abstract":" Nutritional fulfillment in schoolchildren is essential for growth and development. Protein Energy ‎Malnutrition (PEM) and insufficiency of iron occurs ‎‎on schoolchildren decreases ‎their concentration and ‎learning ‎‎achievement. Dimsum siomay of Asian seabass and moringa leaves can be an ‎alternative snack for schoolchildren high in protein and iron. This study aims to determine the acceptability ‎and effect of Asian seabass substitution and moringa leaves in dimsum siomay on sensory ‎characteristics, as well as the nutritional content of the product from the best acceptability test results. This ‎type of research was an experimental with a 3x2 factorial design, which produced 6 treatments. Factor (L) ‎was substitution of Asian seabass with 3 levels and factor (K) was the addition of moringa leaves with 2 ‎levels. Data ‎was analyzed by descriptive analysis and statistical analysis of Kruskal-Wallis non-parametric test with ‎Mann Whitney. The results of the acceptability assessment ‎showed dimsum siomay substitution of Asian seabass and moringa leaves were generally ‎acceptable (color, aroma, texture, taste, and overall). Substitution of Asian seabass and ‎moringa leaves in dimsum siomay had an effect on aroma, taste, and overall (p<0.05), while color and ‎texture had no effect (p>0.05). Dimsum siomay with 50% Asian seabass substitution and 5% moringa ‎leaves addition was the best product with nutritional value per 100 grams, 146 kcal energy, 8.38 ‎g protein, 4.10 g fat, 19 g carbohydrate, and 2.85 mg iron. Pemenuhan gizi pada anak sekolah sangat penting untuk pertumbuhan dan perkembangan anak. ‎Kekurangan energi protein dan zat besi pada anak sekolah dapat menyebabkan penurunan konsentrasi ‎dan prestasi belajar. Dimsum siomay ikan kakap putih dan daun kelor dapat menjadi ‎alternatif pangan jajanan anak sekolah tinggi protein dan zat besi. Tujuan penelitian ini untuk ‎mengetahui daya terima dan pengaruh substitusi ikan kakap putih dan daun kelor pada dim‎sum siomay terhadap sifat sensori, serta kandungan gizi produk dari hasil uji daya terima terbaik. Jenis ‎penelitian ini merupakan eksperimental dengan desain rancangan faktorial 3x2 menghasilkan 6 perlakuan. ‎Faktor (L) merupakan substitusi ikan kakap putih dengan 3 taraf dan faktor (K) merupakan penambahan ‎daun kelor dengan 2 taraf. Analisis data menggunakan analisis deskriptif dan analisis statistik uji non ‎parametrik Kruskal-Wallis dengan uji lanjut Mann Whitney. Hasil ‎penilaian daya terima menunjukkan dimsum siomay substitusi ikan kakap putih dan daun ‎kelor dapat diterima secara umum (warna, aroma, tekstur, rasa, dan keseluruhan). Substitusi ikan kakap ‎putih dan daun kelor pada dimsum siomay berpengaruh terhadap aroma, rasa, dan ‎keseluruhan (p<0,05), sedangkan pada pada warna dan tekstur tidak berpengaruh (p>0,05). Dimsum ‎siomay substitusi ikan kakap putih 50% dan daun kelor 5% merupakan produk terbaik ‎bernilai gizi per 100 gram, energi 146 ‎kkal, protein 8,38 g, lemak 4,10 g, karb","PeriodicalId":202640,"journal":{"name":"JOURNAL HEALTH AND NUTRITIONS","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133935559","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"UJI SENSORI, KANDUNGAN GIZI TORTILLA CHIPS LENTIL MERAH DAN DAUN KELOR SEBAGAI CAMILAN REMAJA OBESITAS","authors":"Aminatus Sholechah, Rita Ismawati","doi":"10.52365/jhn.v9i1.602","DOIUrl":"https://doi.org/10.52365/jhn.v9i1.602","url":null,"abstract":"Teenagers is a transitional period where nutritional problems are prone to occur, one of which is obesity. Nutritional imbalances in teenagers are also influenced by the intake of snacks consumed. Tortilla chips are a popular snack that can be modified into a nutritional snack for obese teenagers. This study aims to determine the sensory tests, nutritional content, red lentils and moringa leaves tortilla chips as a snack for obese teenagers. The method used in this study was experimental using a 3x2 factorial design that produced 6 treatment samples. The factors used in this study included factor L consisting of 3 levels of red lentil substitution and factor K consisting of 2 levels of Moringa leaves addition. Data collection technique used hedonic test on 5 trained panelists and 25 semi-trained panelists. The data of hedonic test results were analyzed using Kruskal Wallis non-parametric test with Mann-Whitney further test with 95% confidence level (p<0.05). The results of sensory test research with color, aroma, taste, texture, and overall parameters showed that the product was acceptable. The substitution of red lentils and the addition of Moringa leaves affected the taste and texture of the product (p<0.05) and did not affect the color, aroma, and overall product (p>0.05) which resulted the best product in the formula with a substitution of 40% red lentils and the addition of 5% Moringa leaves. The nutritional content in 100 grams of the best tortilla chips product was energy of 277.55 kcal, protein of 12.56%, fat of 3.23%, carbohydrates of 57.66%, iron (Fe) of 2.13 mg, and fiber content of 8.10%.Masa remaja merupakan masa peralihan di mana masalah gizi rentan terjadi, salah satunya adalah obesitas. Ketidakseimbangan zat gizi pada remaja juga dipengaruhi oleh asupan camilan yang dikonsumsi. Tortilla chips merupakan camilan populer yang dapat dimodifikasi menjadi camilan yang kaya akan zat gizi bagi remaja obesitas. Penelitian ini bertujuan untuk mengetahui hasil uji sensori, kandungan gizi, tortilla chips lentil merah dan daun kelor sebagai camilan remaja obesitas. Metode yang digunakan pada penelitian ini adalah eksperimental dengan menggunakan desain rancangan faktorial 3x2 menghasilkan 6 sampel perlakuan. Faktor yang digunakan dalam penelitian ini diantaranya faktor L terdiri dari 3 taraf subtitusi lentil merah dan faktor K terdiri dari 2 taraf penambahan daun kelor. Teknik pengambilan data menggunakan uji hedonik pada 5 panelis terlatih dan 25 panelis semi terlatih. Pengolahan data hasil uji hedonik menggunakan uji non parametrik Kruskal Wallis dengan uji lanjut Mann-Whitney dengan tingkat kepercayaan 95% (p<0,05). Hasil penelitian uji sensori dengan parameter warna, aroma, rasa, tekstur, dan keseluruhan menunjukkan bahwa produk dapat diterima. Subtitusi lentil merah dan penambahan daun kelor berpengaruh terhadap rasa dan tekstur produk (p<0,05) dan tidak berpengaruh terhadap warna, aroma, serta keseluruhan produk (p>0,05) dengan menghasil","PeriodicalId":202640,"journal":{"name":"JOURNAL HEALTH AND NUTRITIONS","volume":"271 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133780432","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PENGARUH PELATIHAN PENYEGARAN KADER TERHADAP PENINGKATAN PENGETAHUAN KADER POSYANDU","authors":"Imran Tumenggung, Sofyawati D. Talibo, Fatmayanti Naway","doi":"10.52365/jhn.v9i1.618","DOIUrl":"https://doi.org/10.52365/jhn.v9i1.618","url":null,"abstract":"Cadres are community members who are willing, able and have the time to organize Posyandu activities voluntarily. The knowledge and skills of cadres need to be improved, especially in the duties of cadres in posyandu activities so that they can contribute properly in organizing posyandu activities. Knowledge and skills of cadres can be increased by providing cadre refreshments. This research is a quasi-experimental study with a non-randomized pre and post test group research design. The population in this study were all cadres in the Tilango Health Center, totaling 40 people. Samples were taken from the entire population. The results showed that there were differences in the value of cadre knowledge before and after training, where before training the lowest score was 20% and the highest was 80%, then after training there was an increase in the lowest score to 40% and the highest score to 90%. The results of statistical tests using the Wilcoxon signed rank test obtained a value of p = 0.001 (< α = 0.05), meaning that there was an increase in the knowledge of cadres after receiving training. In conclusion, there is an effect of cadre refreshment on cadre knowledge.Kader adalah anggota masyarakat yang mau, mampu dan memiliki waktu untuk menyelenggarakan kegiatan Posyandu secara sukarela. Pengetahuan dan keterampilan kader perlu ditingkatkan terutama pada tugas kader dalam kegiatan posyandu sehingga dapat berkontribusi dengan baik dalam penyelenggaraan kegiatan posyandu. Pengetahuan dan keterampilan kader dapat ditingkatkan dengan memberikan penyegaran kader.Penelitian ini merupakan penelitian kuasi eksperimen dengan desain penelitian non randomized pre and post test group. Populasi dalam penelitian ini adalah seluruh kader yang ada di wilayah Puskesmas Tilango yang berjumlah 40 orang. Sampel diambil dari seluruh populasi. Hasil penelitiaan menunjukkan adanya perbedaan nilai pengetahuan kader sebelum dan sesudah pelatihan, di mana sebelum pelatihan diperoleh nilai terendah 20% dan tertinggi 80%, kemudian sesudah diberikan pelatihan terjadi peningkatan nilai terendah menjadi 40% dan nilai tertinggi menjadi 90%.Hasil uji statistik menggunakan wilcoxon signed rank test diperoleh hasil nilai p = 0,001  (< α = 0,05), artinya ada peningkatan pengetahuan kader setelah mendapatkan pelatihan.Kesimpulannya ada pengaruh penyegaran kader terhadap pengetahuan kader.","PeriodicalId":202640,"journal":{"name":"JOURNAL HEALTH AND NUTRITIONS","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128213544","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PEMBERIAN KONSELING GIZI DENGAN MEDIA BOOKLET TERHADAP PENGETAHUAN DAN SIKAP PASIEN DIABETES MELITUS","authors":"Sitti Kartika, M. Jamil, Nugraheni Tri Lestari","doi":"10.52365/jhn.v9i1.610","DOIUrl":"https://doi.org/10.52365/jhn.v9i1.610","url":null,"abstract":"Diabetes mellitus is an important public health problem. Nutrition counseling for DM patients is the provision of education, understanding and training regarding knowledge and skills in DM diet management to each DM patient. Nutrition counseling is very necessary for changes in increasing knowledge. With good knowledge will affect a person's attitude, especially for people with DM. This knowledge will bring DM sufferers to determine their attitude. Therefore, the use of booklet media is an alternative to overcome the weaknesses that exist in leaflets. The purpose of research to know the effect of counseling with booklet media on knowledge and attitudes of people with diabetes mellitus. The methods of research was quasi-experimental research using a pre- test-post-test design with a control group. This research was conducted in February – May 2022. The population of this study were all inpatient DM patients at Penembahan Senopati Hospital, Bantul. Sampling by purposive sampling, each of which is 28 respondents for the booklet and leaflet group and the dependent variable the control and attitude of DM patients. Shapiro Wilk, Wilcoxon, and Mann Whitney data analysis.  The results of study was the difference between respondents before and after being given nutritional counseling with booklet and leaflet media there was a significant increase in knowledge and attitudes, namely knowledge in the booklet group (p = 0.001), attitudes (p = 0.000), and knowledge in the leaflet group (p = 0.017) and attitude (p=0.005). Booklets were more effective in increasing the knowledge (p=0.017) and attitudes (p=0.05) of DM patients compared to the use of leaflet media. The conclusion was used of booklet media is more effective than the use of leaflet media.Diabetes melitus adalah masalah kesehatan masyarakat yang penting. Konseling gizi pada pasien DM adalah pemberian pendidikan, pemahaman dan latihan mengenai pengetahuan dan keterampilan dalam penatalaksaan diet DM kepada setiap pasien DM. konseling gizi sangat diperlukan terhadap perubahan peningkatan pengetahuan. Dengan adanya pengetahuan yang baik akan mempengaruhi sikap seseorang khususnya bagi penderita DM. pengetahuan ini akan membawa penderita DM untuk menentukan sikap. Oleh karena itu Penggunaan media booklet merupakan salah satu alternatif untuk mengatasi kelemahan yang ada pada leaflet. Tujuan penelitian adalah untuk mengetahui pengaruh pemberian konseling dengan media booklet terhadap pengetahuan dan sikap penderita DM. Metode penelitian merupakan jenis penelitian quasi eksperimen dengan menggunakan rancangan pre test-post test with control group. Penelitian ini dilakukan pada bulan Februari – Mei 2022. Populasi penelitian ini yaitu seluruh pasien DM rawat inap di RSUD Penembahan Senopati Bantul. Pengambilan sampel dengan purposive sampling, yaitu masing- masing 28 responden untuk kelompok booklet dan leaflet dan variabel terikat yaitu pengatuahn dan sikap pasien DM. Analisis data shapiro Wilk, wilcoxon, d","PeriodicalId":202640,"journal":{"name":"JOURNAL HEALTH AND NUTRITIONS","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125046529","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"GAMBARAN MAKAN, MINUM DAN CUCI TANGAN REMAJA PADA MASA PANDEMI COVID-19","authors":"Joyeti Darni, Retno Wahyuningsih","doi":"10.52365/jhn.v9i1.591","DOIUrl":"https://doi.org/10.52365/jhn.v9i1.591","url":null,"abstract":"Eating and drinking habits are prone to change due to sensitivity to environmental changes in the context of a pandemic. Eating a balanced diet and drinking enough water is very important for life. One of the reasons why adolescents are categorized as vulnerable, namely changes in lifestyle and eating habits affect nutritional needs. Adequate nutritional needs need to be considered in adolescent groups to support their growth and development. This study aims to look at the description of eating, drinking and washing hands of adolescents during the Covid-19 pandemic. The research design used a cross sectional study, with adolescent respondents in the city of Mataram. Respondents were taken by random sampling and were willing to fill in informed consent. Respondents who participated amounted to 74 respondents. Data was collected using a questionnaire in December 2020. Questionnaires about drinking, reading beverage packaging labels and washing hands during a pandemic related to how many liters of water and how often teenagers wash their hands. Data were analyzed by a univariate test. The results of the study regarding the behavior of drinking water showed that as much as 50.0% of teenagers drank 8 glasses of water a day, while 17.6% of teenagers drank water only when they were thirsty. The main eating behavior is three times a day as much as 45.9% of teenagers eat the main food <3 times a day. Behavior of reading packaging labels 12.2% of teenagers always read the packaging, 4.1% of teenagers never read the packaging. Hand washing behavior during the covid pandemic 77.0% of teenagers always wash their hands.Kebiasaan makan dan minum rentan berubah karena kepekaan terhadap perubahan lingkungan dalam konteks pandemi. Makan yang seimbang dan minum air putih yang cukup, sangat penting bagi kehidupan. Salah satu alasan mengapa remaja dikategorikan rentan, yaitu perubahan gaya hidup dan kebiasaan makan berpengaruh pada kebutuhan gizi, Kebutuhan gizi yang cukup perlu diperhatikan pada kelompok remaja untuk menunjang pertumbuhan dan perkembangannya. Penelitian ini bertujuan untuk melihat gambaran makan, minum dan cuci tangan remaja selama pandemi Covid-19. Desain penelitian menggunakan cross sectional study, dengan responden remaja di Kota Mataram. Responden diambil secara random sampling dan bersedia mengisi informed consent. Responden yang berpartisipasi berjumlah 74 responden. Data dikumpulkan menggunakan kuesioner pada bulan desember 2020. Kuesioner gambaran minum, membaca label kemasan minuman dan cuci tangan selama pandemi terkait berapa banyak liter air dan seberapa sering remaja melakukan cuci tangan. Data dianalisis secara uji univariate. Hasil penelitian terkait perilaku minum air sebanyak 50.0% remaja minum air 8 gelas sehari, sedangkan 17.6% remaja minum air setiap haus saja. Perilaku makan utama 3 x sehari sebanyak 45,9% remaja makan utama <3x sehari. Perilaku membaca label kemasan 12.2% remaja selalu membaca kemasan, 4.1% remaja tidak pernah ","PeriodicalId":202640,"journal":{"name":"JOURNAL HEALTH AND NUTRITIONS","volume":"60 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126872457","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}