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All Journal Jurnal Gizi dan Pangan Jurnal Media Gizi Indonesia (MGI)
Junaida Astina
Food And Nutrition Program, Department Of Nutrition And Dietetics, Faculty Of Allied Health Sciences, Chulalongkorn University, Thailand
Health Professions

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PENGARUH STATUS GIZI DAN STATUS ANEMIA TERHADAP DAYA INGAT SESAAT SISWA DI SDN PASANGGRAHAN 1 KABUPATEN PURWAKARTA Junaida Astina
Jurnal Gizi dan Pangan Vol. 7 No. 2 (2012)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (294.651 KB) | DOI: 10.25182/jgp.2012.7.2.103-110

Abstract

ABSTRACTThe objective of this study was to analyze the relationship between nutritional status and anemia status on short term memory among Elementary School Children of SDN Pasanggrahan 1, District of Purwakarta. Cross-sectional study design was used in this study. Fifty children from this elementary school were selected by purposive sampling, but only thirty nine children that fulfilled the requirements. Short term memory tests used in this study were done by giving several words to be learned by children and then retrieved. Pearson and Spearman correlation was used to analyze correlation between social economic, anemia and nutritional status with short term memory. Linear regression was used to analyze effects of children characteristics, physical activity, consumption, anemia and nutritional status on short term memory. The result showed that average score of short term memory in the morning was higher than score in the afternoon. Nutritional status had positive correlation with short term memory score in the afternoon (p<0.1) and nutritional knowledge had positive correlation with short term memory score in the morning and afternoon (p<0.1). Short term memory were effected by nutritional knowledge, nutritional, and anemia status.Key words: anemia, nutritional status, school-aged children, short term memoryABSTRAKPenelitian ini bertujuan untuk menganalisis hubungan antara status gizi dan status anemia dengan daya ingat sesaat siswa di SDN Pasanggrahan 1, Kabupaten Purwakarta. Penelitian ini menggunakan desain cross-sectional. Subjek dipilih secara purposive dari 50 siswa, namun setelah dilakukan cleaning data, hanya 39 siswa yang termasuk dalam penelitian ini. Uji daya ingat yang digunakan yaitu dengan memberikan daftar kata-kata untuk dipelajari kemudian meretrieve-nya. Hubungan antara variabel sosial ekonomi, status anemia, dan status gizi dengan daya ingat sesaat dianalisis dengan korelasi Pearson. Regresi linear digunakan untuk menganalisis pengaruh dari karakteristik subjek, aktivitas fisik, asupan gizi, status anemia, dan status gizi terhadap daya ingat sesaat. Hasil penelitian menunjukkan bahwa rata-rata skor daya ingat pada pagi hari lebih tinggi dibandingkan skor daya ingat pada siang hari. Status gizi berhubungan positif dengan daya ingat siang (p<0.1), serta pengetahuan gizi berhubungan positif dengan daya ingat pagi dan siang (p<0.1). Faktor-faktor yang memengaruhi daya ingat sesaat yaitu pengetahuan gizi, status gizi, dan status anemia. Semakin baik skor pengetahuan gizi dan status gizi, maka semakin baik pula skor daya ingat sesaat.Kata kunci: anak usia sekolah, anemia, daya ingat sesaat, status gizi
EFFECT OF COOKING METHODS AND RICE VARIETY ON THE SENSORY QUALITY AND CONSUMER ACCEPTANCE Annis Catur Adi; Mahmud Aditya Rifqi; Merryana Adriani; Farapti Farapti; Nila Reswari Haryana; Junaida Astina
Media Gizi Indonesia Vol. 15 No. 3 (2020): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v15i3.159-166

Abstract

Rice is the staple food of Indonesian which has superior taste which made it rooted in the eating culture in Indonesia. Nowadays, there is still limited research comparing cooking methods in various rice varieties. This study aim to analyze the eff ect of various cooking methods and rice variety on sensory quality. There were two cooking methods tested, traditional method that combines boiling and steaming, and rice cooker steaming method. Sensory test (quality characteristic) and acceptance test were measured using hedonic scale on 30 semi-trained panelist to evaluate the eff ect of cooking method on four rice variety, that are white rice Berlian Sae, white rice Super Slyp, brown rice, and black rice. Statistical test used was ANOVA and continued with Duncan test. Results showed diff erences in ratio of water and cooking time of various types of rice with diff erent methods. White rice (Slyp Super) with conventional cooking methods was more acceptable to panelist with the characteristics of bright colors, smell, neutral taste, and delicate texture. There was a signifi cant diff erence in panelist acceptance based on type of rice (p<0.05) which brown rice and black rice had lower acceptability than white rice. There was no signifi cant diff erence in acceptance by cooking method (p>0.05), but there was a tendency that traditional method has higher acceptability. Color indicator became main indicator for panelist determined overall acceptability, so that it can be considered in the development of rice cooking methods.
PENINGKATAN PENGETAHUAN DAN SELF-EFFICACY UPAYA PENCEGAHAN COVID-19 MELALUI EDUKASI GIZI KONVENSIONAL Increased Knowledge and Self-Efficacy of COVID-19 Prevention through Conventional Nutrition Education Qonita Rachmah; Triska Susila Nindya; Arif Sabta Aji; Sitti Patimah; Nabilla Rachmah; Nabiil Ikbaar Maulana; Asri Meidyah Agustin; Junaida Astina
Media Gizi Indonesia Vol. 16 No. 3 (2021): JURNAL MEDIA GIZI INDONESIA (NATIONAL NUTITRION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v16i3.273-279

Abstract

The COVID-19 pandemic has impact on various sectors, especially in the health sector. Efforts to prevent COVID- 19 can be done through the application of health protocols and balanced nutrition intake. There were a lot of misinformations related to COVID-19 prevention that might be a risk of increasing positive rate cases. The aim of this study was to determine the effectiveness of conventional nutrition education on knowledge and self-efficacy of COVID-19 prevention efforts. Study subjects of this study were 23 adults aged 19-65 years and taken by total sampling method. Nutritional knowledge data were collected using a questionnaire containing ten questions, while self-efficacy was assessed by creating a structured questionnaire on a scale of 0-100. Conventional education was given in the form of lectures related to the role of balanced nutrition, hoaxes related to food to prevent or treat COVID-19, and other COVID-19 prevention efforts for 90 minutes. Before and after education data were analyzed using paired t-test with SPSS version 23. This study results showed that nutrition education significantly improves nutritional knowledge (mean score before and after = 69.6 + 10.2 and 85.7 + 10.4; p < 0.001), self-efficacy to apply a balanced nutrition pattern (mean scores before and after = 68.2 + 13.0 and 75.5 + 17.5; p = 0.014), and the self-efficacy of implementing the health protocol (mean score before and after = 82.3 + 7.8 and 87.0 + 6.8; p = 0.002). This research can be used as a benchmark for the importance of expanding the coverage of conventional nutrition education to the wider community.
Co-Authors Annis Catur Adi Arif Sabta Aji Asri Meidyah Agustin Farapti Farapti Haryana, Nila Reswari Merryana Adriani Nabiil Ikbaar Maulana Nabilla Rachmah Rachmah, Qonita Rifqi, Mahmud Aditya Sitti Patimah Triska Susila Nindya