JURNAL NUTRISIA

Hubungan Konsumsi Mi Instan, Junk Food, dan Aktivitas Fisik dengan Kejadian Obesitas Pada Remaja di SMKN 3 Bogor

2025-06-02T15:43:54+07:00

The prevalence of obesity continues to increase due to changes in energy balance caused by various factors. Risk factors for obesity consist of heredity, diet, lack of physical activity, age, gender and socio-economic factors. This study aims to determine the relationship between consumption of instant noodles, junk food and physical activity with the incidence of obesity in adolescents at SMKN 3 Bogor. This research used a cross-sectional design and was conducted on March 22 – June 12 2024 at SMKN 3 Bogor. The number of subjects selected in this research was 114 people using purposive sampling technique. The Spearman test results show that there is a significant relationship (p<0.05) between pocket money, junk food consumption and physical activity with the incidence of obesity in teenagers at SMKN 3 Bogor. On the other hand, the Spearman test results showed that there was no relationship (p>0.05) between age, gender and instant noodle consumption and the incidence of obesity in adolescents at SMKN 3 Bogor.

Pengaruh Penggunaan Buku Saku Elektronik SEPADI (Sehat Tanpa Diabetes) Terhadap Pengetahuan dan Sikap Pencegahan Diabetes Mellitus pada Prediabetes

2025-03-27T11:41:33+07:00

Seseorang yang mengalami prediabetes memiliki kemungkinan akan berkembang menjadi DM. Salah satu upaya untuk mengurangi risiko terjadinya diabetes adalah dengan meningkatkan pengetahuan masyarakat melalui pendidikan gizi. Penelitian ini bertujuan untuk menghasilkan buku saku elektronik SEPADI (Sehat Tanpa Diabetes) yang dapat meningkatkan pengetahuan dan sikap pencegahan diabetes mellitus pada prediabetes. Penelitian ini adalah jenis penelitian quasi exsperimental design dengan rancangan penelitian pretest and posttest with control group design. Populasi yang digunakan adalah masyarakat di wilayah kerja Puskesmas Gamping I, Gamping, Sleman, DI Yogyakarta yang terdiagnosis prediabetes berdasarkan skrining findrisc sebanyak 48 orang. Hasil dari Penelitian ini menunjukkan terdapat peningkatan yang signifikan antara nilai pengetahuan maupun sikap setelah diberikan pendidikan gizi menggunakan media buku saku elektronik (p=0,001) dengan kenaikan skor mean sebesar 17,71. Terjadi peningkatan yang signifikan antara nilai pengetahuan maupun sikap setelah diberikan pendidikan gizi menggunakan media leaflet elektronik (p=0,001) dengan kenaikan skor mean sebesar 5,33. Pemberian buku saku elektronik SEPADI dapat meningkatkan pengetahuan dan sikap responden prediabetes lebih tinggi dibandingkan dengan pemberian leaflet elektronik.

Determinan dan Elastisitas Konsumsi Protein Hewani di Provinsi Nusa Tenggara Timur

2025-03-27T11:41:34+07:00

Latar Belakang : Provinsi Nusa Tenggara Timur (NTT) memiliki keunggulan komparatif dalam sektor peternakan dan perikanan. Selain itu, Provinsi NTT juga merupakan sentra ternak sapi dan babi. Namun, konsumsi protein penduduk Provinsi NTT relatif rendah di Indonesia. Kondisi ini juga diduga menjadi penyebab Provinsi NTT memiliki angka prevalensi stunting tertinggi di Indonesia. Tujuan : Oleh karena itu, penelitian ini memiliki tujuan untuk mengetahui gambaran umum, determinan, serta elastisitas pendapatan dan harga dari konsumsi protein hewani di Provinsi NTT Tahun 2018 sampai 2023. Metode : Analisis yang digunakan pada penelitian ini yaitu analisis deskriptif dan regresi data panel double-log. Hasil : Seluruh komoditas protein hewani dipengaruhi secara signifikan oleh harga dan pendapatan. Selain itu, rata-rata lama sekolah juga berpengaruh secara signifikan terhadap konsumsi daging, telur, ikan, dan susu bubuk. Rata-rata jumlah anggota rumah tangga hanya berpengaruh signifikan terhadap konsumsi telur. Seluruh komoditas protein hewani bersifat inelastis terhadap perubahan harga. Sementara itu, komoditas yang bersifat elastis terhadap perubahan pendapatan adalah daging dan susu cair. Kesimpulan : Peningkatan pendapatan penduduk, stabilisasi harga komoditas protein hewani, dan kampanye edukasi mengenai gizi perlu untuk dilakukan agar meningkatkan konsumsi protein hewani di Provinsi NTT.

Effect of Nutrition Education through Pegia e-Health on Mothers’ Knowledge, Attitudes, Practices and Their Impact on Nutritional Intake of Children Aged 3-6 years

2025-03-27T11:41:34+07:00

Background: Mothers’ nutritional knowledge, attitudes, and practices influence children's feeding habits. Therefore, mothers are expected to receive appropriate nutrition education to improve dietary behaviors. This research aimed to analyze the influence of nutrition education through Pegia e-Health on mothers’ nutritional knowledge, attitudes, and practices, as well as its impact on the nutritional intake of children aged 3-6 years. Method: The design used a quasi-experimental pretest-posttest group. This research was conducted for 12 weeks, and the total number of respondents was 54 mothers with children aged 3-6 years from 8 preschool institutions in Banyumas Regency. Results: There was a significant increase in median knowledge, attitudes, and nutrition practice scores by 8.0, 5, and 1.0 points (p: 0.000 <0.05). Furthermore, there was a significant increase in nutritional intake, including 31.15 g of carbohydrates, 1.44 g of fiber, and 380.07 RE (Retinol Equivalents) of vitamin A (p <0.05). Conclusion: Pegia e-Health had an impact on improving mothers’ knowledge, attitudes, and practices, as well as the increase in carbohydrate, fiber, and vitamin A intake in children. It was recommended that mothers increase the frequency and access time to Pegia e-Health to improve their dietary behaviors.

Perbandingan Daya Terima Dan Karakteristik Cookies Tepung Hati Ayam Kampung Dan Tepung Pisang Kepok

2025-06-02T15:33:09+07:00

Background: Native chicken liver flour is a food ingredient obtained from Native chicken liver.
Native chicken liver is one of the food ingredients that contains high iron. The utilization of chicken
liver flour is done in the form of cookies, which is a snack that is often consumed by the community
and can be a side dish. Objective: Analyzing the comparison of the acceptability of cookies on the
characteristics of color, taste, aroma, and texture of 4 formulas. Methods: This research used a
complete randomized design (CRD) type of experimental research with 1 control and 4
(four) treatments and data processing using ANOVA test and Duncan's further test using
Statistical Program for Social Science (SPSS). Results: The results of hedonic test analysis using
ANOVA showed that F0, F1, F2, F3 there were significant differences in color, taste, aroma, and
texture significance 0.000 (p < 0.05). While the results of the organoleptic quality test analysis
using ANOVA show that F0, F1, F2, F3 show that there are significant differences in color, taste,
and aroma with a significance of 0.000 (p < 0.05). However, there is no significant difference in
texture significance 0.358 (p>0.05). Conclusion: There is a comparison of the acceptability and
characteristics of cookies with the addition of Kampong chicken liver flour and kepok banana flour
in each treatment. F3 became the selected formula because it obtained the highest value in the
parameters of color, taste, aroma, and texture