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Journal Of Applied Food And Nutrition

JAFN
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Published by Universitas Pendidikan Indonesia

ISSN : 2797068X EISSN : 27970698 DOI : https://doi.org/10.17509/jafn.v2i2

Core Subject : Humanities, Health, Science,

Humanities Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Public Health

JAFN: Journal Applied of Food and Nutrition (eISSN:27970698 and pISSN: 2797068X) is an online, open access peer-reviewed journal, which is published by Universitas Pendidikan Indonesia twice a year (every June and December). This journal is for all contributors who concern with researches related to Food and Nutrition studies which have never been published before. Journal scoupe: Sport Nutrition, Nutrition Education, Clinical Nutrition and Dietation, Food Process, Food Security and Food Safety, Food Preservation, Current Issue of Food and Nutrition, Nutrition Community The articles published on JAFN: Journal Applied of Food and Nutrition can be written in English. All manuscripts are peer-reviewed by two reviewers who are competent in related fields.

Arjuna Subject : Kedokteran - Kesehatan Masyarakat, Kesehatan Lingkungan dan Pekerjaan

Articles 37 Documents

1 2 3 4

Nutritional Content of Milkfish Nuggets with Addition of Mocaf Flour Aniq Luthfiyah; Purbowati .; Riva Mustika Anugrah
Journal of Applied Food and Nutrition Vol 2, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia

Milkfish is protein source. Utilization of milkfish is not easy because has lot of fish bones. Processing milkfish into nuggets could increase the acceptability of consumption. The addition of mocaf flour also increases local food commodities which add to the nutritional value of milkfish nuggets. This study aims to determine the nutritional content of protein, fat, carbohydrates, calcium milkfish nuggets with the addition of mocaf flour. Pre-experimental research design. There are 3 formulations of milkfish nuggets with a ratio of milkfish and mocaf flour, namely F1 (80%: 20%), F2 (70%: 30%), F3 (60%: 40%), then the nutritional content test was carried out. Analysis of protein content by micro kjehdal method, fat by Soxhlet, carbohydrates by calculation by deference, and calcium by AAS. The protein content of milkfish nuggets F1, F2, F3 respectively were 15.02%, 14.58%, 13.25%. The fat content of F1, F2, F3 is 12.89%, 11.53%, 10.76%. The carbohydrate content of F1, F2, F3 is 23.63%, 31.44%, 33.95%. The calcium content of F1, F2, F3 is 0.041%, 0.051%, 0.052%. Of the three milkfish nugget formulas, the nutritional content in F1 meets the quality requirements of SNI No. 7758:2013 fish nuggets.

Breakfast Habits of Adolescents in Bandung Hurry Mega Insani; Lilik Kustiyah; Cesilia Meti Dwiriani
Journal of Applied Food and Nutrition Vol 1, No 1 (2020)
Publisher : Universitas Pendidikan Indonesia

Literatur Review: The Role of Nutrition Education in Sports Widya Astuti
Journal of Applied Food and Nutrition Vol 1, No 2 (2020)
Publisher : Universitas Pendidikan Indonesia

The low level of nutritional knowledge among athletes and coaches in Indonesia is on of the main problems. Therefore, it is important to know the role of nutrition education on improvment in knowledge, attitudes, and behavior and factors which affect the nutritional knowledge of the subject. Narrative review literature has a more flexible structure. The search for the source of article was carried out using Google Scholar, Pubmed, and Elsevier using the key terms: “education” “requirement”, “nutrition status”, “nutrition”, and “athletes”. Increased knowledge, attitudes, and behavior can apply consumption patterns that can meet nutritional needs as an athlete and for coaches, officials, and administrators can provide encouragement as a peer group in implementing balanced nutrition patterns in athletes' daily lives.

Pneumonia in Toddlers: Association of Characteristics and Nutritional Status Elia Badriah; Indana Indana
Journal of Applied Food and Nutrition Vol 2, No 2 (2021)
Publisher : Universitas Pendidikan Indonesia

Pneumonia is one of the health problems that contribute to the mortality of toddlers. Pneumonia cases in children are determined by health history. The purpose of this study was to analyze the relationship between age, gender, birth weight, history of breastfeeding, nutritional status, and immunization status with the incidence of pneumonia in toddlers at the Kudus Aisyiyah Hospital. The design of this study was analytic observational with a cross-sectional approach. A total of 102 patients have participated as research respondents, and sampling was done using the accidental technique. The instrument used in this study is an observation sheet prepared for toddler patients with pneumonia. Data analysis was carried out using chi-square and fisher's exact method. The results showed that 48 patients (47.1%) had pneumonia. There was a significant relationship between the age of children under five (p=0.003) and birth weight (p=0.0001) with the incidence of pneumonia. There was no relationship between gender (p=0.399), exclusive breastfeeding (p=0.495), and nutritional status (p=0.141), with the incidence of pneumonia in children under five. The age variable is associated with the pneumonia incidence in toddlers at Kudus 'Aisyiyah Hospital. Mothers are expected to pay more attention to the health of their toddlers due to their vulnerability to a variety of diseases, particularly infectious diseases. Support and counseling programs from health workers were also expected to help mothers' understanding to improve their child's health quality.

Validation of UV-Visible Spectrophotometry for Measuring Rhodamine B Content in Crackers Silva Oktriana; Suci Rizki Nurul Aeni; Ira Prima Sari
Journal of Applied Food and Nutrition Vol 2, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia

Rhodamine B is a synthetic dye that is often misused as a food coloring in crackers. Rhodamine B consumption through food can irritate the digestive tract, impair liver function, and cancer. The purpose of the study was to determine the content of rhodamine B in crackers. This study used a quantitative method, and purposive sampling was employed as a sampling technique. Method validation was carried out against a UV-Visible spectrophotometer in testing Rhodamine B in crackers. Validation of the method produces a linear regression equation of y = 0.2901x + 0.0082, with a correlation coefficient value (r2) = 0.9985, and a Vxo value of 2.65%. The instrument validation shows a Limit of Detection (LOD) of 0.1582 ppm and a Limit of Quantification (LOQ) of 0.5274 ppm. The results from the accuracy-test showed an average %diff of 0.88%; 3.79%, and -6.88%, while the average percentages of recovery were 101%, 104, and 93% respectively. Precision testing results showed that the value of % RSD 2/3 CV Horwitz. Qualitative measurements showed that all samples tested for Rhodamine B in this study showed negative results. This study suggested that UV-Visible spectrophotometry is a valid method that can be used to measure levels of Rhodamine B in food.

The Importance of Nutritionists Role in Educating the Community Regarding the Implementation of a Healthy and Balanced Weight-Loss Diet Putri Novitasari
Journal of Applied Food and Nutrition Vol 1, No 1 (2020)
Publisher : Universitas Pendidikan Indonesia

Obesity is still one of the nutritional problems among Indonesians today. People then want to normalize their nutritional status by adopting certain weight-loss diets. The problem is, recently, some weight-loss diets that have emerged in the community are not following nutritional principles. People with less nutritional knowledge can implement this diet, which will endanger health. The role of nutritionists is very important in providing education to the public about how to carry out a healthy and nutritious weight-loss diet to normalize their nutritional status. This paper discuss the importance role of nutritionists in educating the public regarding the implementation of a healthy and balanced weight-loss diet in the middle of many mistaken types of current weight-loss diets in Indonesia. The study was descriptive and was conducted in Bandung, March 2021. Appropriate nutritional education is the key success to introduce the community to a healthy and balanced diet. Also, other factors determine such as the active role of other health stakeholders in carrying out activities to change attitudes and practices of public health and nutrition.

Gender Differences in Body Image Perception Among College Sports Students Syifa F. Syihab
Journal of Applied Food and Nutrition Vol 1, No 2 (2020)
Publisher : Universitas Pendidikan Indonesia

Sports students are commonly associated with a healthy body condition and an ideal body shape. The purpose of this study is to examine the differences in body image perceptions between male and female students enrolled in sports studies programs. This study employs a quantitative methodology and a cross-sectional design. The chi-square test was used to analyze the data, with a p-value less than 0.05. Gender affects pupils' self-perceptions of their physical parts, as demonstrated in this study. The results indicate that all body indicators had significant p-values. In this study, most of the students feel satisfied with their body parts, although the number of female students who worried about their appearance was slightly higher compared to male students. Our findings suggest that sports students had a good body image.

The Effect of Coffee Consumption on Blood Pressure and Sleep Duration of Baristas in Majalengka Hafidz Hilal Assegaf; Susianto Susianto; Mamlukah Mamlukah
Journal of Applied Food and Nutrition Vol 2, No 2 (2021)
Publisher : Universitas Pendidikan Indonesia

Drinking coffee is one of the most popular and loved by the community. The practice of drinking coffee has been associated with many health issues, both positive and negative. In association with their profession, baristas could consume more coffee, which is believed to affect their health. The objective of this study was to study the correlation between coffee consumption and baristas' blood pressure and sleep duration in Majalengka Regency. A cross-sectional design was used in this research. There were 40 baristas' in Majalengka involved in this experiment. A questionnaire and a sphygmomanometer were employed as instruments, and Spearman's instrument was used to examine the data. Respondents drank an average of 4 cups of coffee per day, had a systolic blood pressure of 117 mmHg, a diastolic of 77.75 mmHg. Sleep duration was negatively correlated with coffee consumption (p=0.012; c=-0.395). This study revealed that coffee consumption was not correlated with blood pressure (p=0.168). Coffee consumption has a negative relationship with sleep duration, which is controlled by the blood pressure variable, and it also does not influence blood pressure. In this study, we found the necessity of promoting healthy eating habits for baristas and cafe owners in the Majalengka Regency.

The Effect Of Moringa Leaf (Moringa Oleifera L.) Powder Substitution In Physicochemical And Organoleptic Characteristics Of Ice Cream Rima Anjani; Akhmad Zakaria; Windy Widowaty
Journal of Applied Food and Nutrition Vol 2, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia

Protein and calcium are two nutrients that are essential to the human body. These nutrients can be acquired through the consumption of animal and vegetable foods. Moringa leaves are a protein and calcium-rich vegetable dietary product. The goal of this study is to investigate the physicochemical and organoleptic properties of ice cream products by the addition of Moringa leaf powder. This study used an experimental method with a one-factor total randomized design. The addition of 0%, 3%, 6%, 9%, and 12% Moringa leaf powder treatment was carried out with 5 repetitions. The Kjeldahl method was used to analyse total protein content and Atomic Absorption Spectrophotometry was used to analyse the amount of Calcium in ice cream products. In this research, we tested the volume, mass, overrun, and melting time of ice cream, and so do the hedonic, and organoleptic characteristics. The results showed that calcium and protein levels of Moringa ice cream increased along with the addition of Moringa leaf powder. Ice cream with the addition of Moringa leaf powder by 12% had an average value of calcium and protein content higher compared to other ice cream samples. The addition of 9% Moringa leaf powder gave the best-overrun value of 47.86% which was determined based on the swelling power of the ice cream dough. Ice cream with 3% Moringa powder has the longest melting power of 12.82 minutes. organoleptic test results show that ice cream with 3% Moringa has the highest level of preference, with a total point of 527 for colour, 509 for aroma, 559 for taste, and 546 for texture. This study shows that Moringa leaves can be used as a substituent in ice cream.

Supplementary Food during Pregnancy: Is It Really Beneficial for Mothers and Offsprings? Fajria Saliha Puspita Prameswari
Journal of Applied Food and Nutrition Vol 1, No 2 (2020)
Publisher : Universitas Pendidikan Indonesia

Page 1 of 4 | Total Record : 37

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name
Isti Kumalasari

Contact Email
ikumalasari@upi.edu

Phone
+6281324907678

Journal Mail Official
jafn@upi.edu

Editorial Address
Program Studi Gizi Fakultas Pendidikan Olahraga dan Kesehatan Universitas Pendidikan Indonesia JL. Dr. Setiabudhi No. 229 Lt. 3, Isola, Kecamatan Sukasari, Kota Bandung, Jawa Barat, Indonesia 40154

Location
Kota bandung,

Jawa barat

INDONESIA

Abstract

Abstract

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Abstract

Abstract

Abstract

Abstract

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Abstract

Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Isti Kumalasari

Contact Email ikumalasari@upi.edu

Phone +6281324907678

Journal Mail Official jafn@upi.edu

Editorial Address Program Studi Gizi Fakultas Pendidikan Olahraga dan Kesehatan Universitas Pendidikan Indonesia JL. Dr. Setiabudhi No. 229 Lt. 3, Isola, Kecamatan Sukasari, Kota Bandung, Jawa Barat, Indonesia 40154

Location Kota bandung, Jawa barat INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Isti Kumalasari

Contact Email
ikumalasari@upi.edu

Phone
+6281324907678

Journal Mail Official
jafn@upi.edu

Editorial Address
Program Studi Gizi Fakultas Pendidikan Olahraga dan Kesehatan Universitas Pendidikan Indonesia JL. Dr. Setiabudhi No. 229 Lt. 3, Isola, Kecamatan Sukasari, Kota Bandung, Jawa Barat, Indonesia 40154

Location
Kota bandung,

Jawa barat

INDONESIA