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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 7 Documents
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Search results for , issue "Vol 6, No 2 (2022): Darussalam Nutrition Journal" : 7 Documents clear
Hubungan asupan zat gizi makro, kualitas tidur dan aktivitas fisik dengan status gizi pada karyawan shift di PT. Pajitex Qonita Amalia Zulfa; Endo Dardjito; Teguh Jati Prasetyo
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.v6i2.8310

Abstract

Background : Good work productivity can not be separated from the lifestyle of workers. Unhealthy lifestyle can have an impact on the employee’s nutritional problem. This study aims to determine the relation between macronutrient intake, sleep quality, and physical activity with the nutritional status of shift employees at PT. PAJITEX Pekalongan Regency. Method : This study used a cross sectional study design with a total sample of 87 employees selected by purposive sampling technique. Nutrient intake variables was measured used a recall 2x24 hour, sleep quality used the Pittsburgh Quality Sleep Index (PSQI) questionnaire, physical activity used the Global Physical Activity Questionnaire (GPAQ) and nutritional status used Body Mass Index (BMI). Data analysis used Korelasi Pearson correlation and multiple linear regression tests. Result : There was a relation between energy intake (p=0,000 r=0,392), protein (p=0,000 r=0,415), fat (p=0,000 r=0,393), carbohydrates (p=0,000 r=0,450), sleep quality (p=0.046 r=0,215) and physical activity (p=0.000 r=-0,406) with nutritional status. Multiple linear regression tests showed that there was an effect of macronutrient intake, sleep quality and physical activity together (p=0,000) with nutritional status of 39,2%. Conclusion : There was a relationship between macronutrient intake, sleep quality and physical activity with nutritional status.AbstrakLatar Belakang : Produktivitas kerja yang baik tidak terlepas dari gaya hidup pekerja. Gaya hidup yang tidak sehat dapat berdampak pada masalah gizi pekerja. Penelitian ini bertujuan untuk mengetahui hubungan asupan zat gizi makro, kualitas tidur dan aktivitas fisik dengan status gizi pada karyawan shift di PT. PAJITEX Kabupaten Pekalongan. Metode : Penelitian ini menggunakan desain cross sectional study dengan jumlah ampel sebesar 87 karyawan yang dipilih dengan teknik purposive sampling. Variabel asupan zat gizi diukur menggunakan recall 2x24 jam, kualitas tidur dengan kuesioner Pittsburgh Quality Sleep Index (PSQI), aktivitas fisik dengan Global Physical Activity Questionnaire (GPAQ) dan status gizi dengan Indeks Massa Tubuh (IMT). Analisis data menggunakan korelasi Korelasi Pearson dan uji regresi linear berganda. Hasil : Terdapat hubungan asupan energi (p=0,000 r=0,392), protein (p=0,000 r=0,415), lemak (p=0,000 r=0,393), karbohidrat (p=0,000 r=0,450), kualitas tidur (p=0,046r=0,215) dan aktivitas fisik (p=0,000 r=0,406) dengan status gizi. Uji regresi linear berganda menunjukkan terdapat pengaruh asupan zat gizi makro, kualitas tidur dan aktivitas fisik secara bersama-sama (p=0,000) dengan status gizi sebesar 39,2%. Kesimpulan : Terdapat hubungan asupan zat gizi makro, kualitas tidur dan aktivitas fisik dengan status gizi. 
Hubungan pengetahuan dan sikap dengan kejadian KEK pada ibu hamil di Puskesmas Gemolong Hilda Carmitha Panjaitan; Desita Ike Sagita; Alfia Rusfianti; Fitsyal Febriyadin
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.v6i2.8258

Abstract

Background: Pregnant women who experience malnutrition for a long time and MUAC in pregnant women <23.5 cm are called Chronic Energy Deficiency (CED), which can result in low birth weight, death, bleeding, and health problems. Objective: to analyze the correlation between knowledge and attitudes toward the incidence of CED in pregnant women in the working area of the Gemolong Health Center. Method: descriptive-quantitative research with a cross-sectional design. The sampling technique was total sampling, which was 22 pregnant women in the Gemolong Health Center area. Data collection was carried out on 14, 15 and 18 June 2022. The instrument in this study was a questionnaire. Data were analyzed by Spearman Rank test. Results: From a total of 22 respondents, 50% had good knowledge, 63.64% had a positive attitude, and 77.27% experienced CED. Based on the Spearman Rank test related to knowledge and CED, a p-value of 0.001 was obtained, which means that there is a significant correlation between knowledge and the incidence of CED. Meanwhile, regarding attitudes and CED, a p-value of 0.09 was obtained, which means that there is no significant correlation between attitudes and the incidence of CED. Conclusion: Good knowledge of pregnant women can prevent the risk of CED. Knowledge has a significant correlation with the incidence of CED in pregnant women. Meanwhile, attitude does not have a significant correlation with the incidence of CED.  AbstrakLatar belakang: Ibu hamil yang mengalami kekurangan gizi dalam waktu yang lama dan LILA pada ibu hamil <23,5 cm disebut Kekurangan Energi Kronis (KEK), yang dapat berakibat BBLR, kematian, perdarahan, dan gangguan kesehatan.  Tujuan: untuk menganalisis hubungan pengetahuan dan sikap terhadap kejadian KEK pada ibu hamil di wilayah   kerja   Puskesmas  Gemolong. Metode: penelitian deskriptif kuantitatif dengan desain cross-sectional. Teknik pengambilan sampel dengan total sampling, yaitu sebesar 22 orang ibu hamil di wilayah Puskesmas Gemolong. Pengambilan data dilakukan pada 14, 15 dan 18 Juni 2022. Instrumen pada penelitian ini ialah kuesioner. Data dianalisis dengan uji Spearman Rank. Hasil: Dari total 22 responden, 50% memiliki pengetahuan yang baik, 63,64% memiliki sikap yang tergolong positif, dan 77,27% mengalami KEK. Berdasarkan uji Spearman Rank terkait pengetahuan dan KEK diperoleh p-value 0,001 yang berarti bahwa terdapat hubungan yang signifikan antara pengetahuan dengan kejadian KEK. Sedangkan, terkait sikap dan KEK diperoleh p-value 0,09 yang berarti tidak terdapat hubungan yang bermakna antara sikap dengan kejadian KEK. Simpulan: Pengetahuan ibu hamil yang baik dapat mencegah risiko kejadian KEK. Pengetahuan memiliki hubungan yang bermakna dengan kejadian KEK pada ibu hamil. Sedangkan, sikap tidak memiliki hubungan yang bermakna dengan kejadian KEK.
Identification of formalin content in salted fish in Kedungprahu traditional market Fattah Mutiara Rovita; Windi Wulandari
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.v6i2.8266

Abstract

Background: Salted fish is one of the food ingredients that is often added with formalin to extend the shelf life of the product, although formalin is a preservative that cannot be used in food. Indonesian traditional markets still often sell salted fish with formalin. Objective: This study aims to analyze the formalin content of salted fish in the Kedungprahu Traditional Market. Method: This research method was a descriptive study using qualitative analysis which includes observing physical characteristics, and formalin testing by using the ET Brand Test Kit. The materials used in the research were all types of salted fishes sold in the Kedungprahu traditional market. The samples taken consisted of 7 types of salted fish with a total of 29 salted fishes tested. The sampling technique was carried out by total sampling. Result: The results showed that salted fishes which had physical characteristics indicated that it contained formalin in anchovy as much as 38.8%. Salted fishes that tested positive in a test kit contained 20.7% formalin, while anchovies had the highest formalin content at up to 40%. 33.3% of salted fish contains formalin, based on the suitability between physical characteristics and test kit tests. Conclution: In the Kedungprahu market, some salted fishes containing formalin is still openly available for purchase. as evidenced by the results of observations of physical characteristics and test kits. AbstrakLatar Belakang: Formalin merupakan pengawet yang dilarang digunakan pada makanan. Pasar Kedungprahu menjadi sasaran para produsen ataupun pedagang ikan asin yang menggunakan formalin sebagai bahan tambahan pangan agar barang dagangannya awet dan tahan lama. Masih minimnya pengetahuan pedagang, produsen, dan masyarakat tentang formalin serta dampak negatif bagi kesehatan. Tujuan: Penelitian ini bertujuan untuk menganalisis kandungan formalin pada ikan asin di Pasar kedungprahu. Metode: Metode penelitian ini adalah penelitian deskriptif menggunakan pendekatan analisis kualitatif yang meliputi pengamatan ciri fisik, dan pengujian formalin menggunakan alat Test Kit Merk ET. Bahan yang digunakan dalam penelitian adalah semua jenis ikan asin yang dijual di Pasar Kedungprahu. Sampel yang diambil terdiri dari 7 jenis ikan asin dengan total sampel yang diuji sejumlah 29 ikan asin. Teknik pengambilan sampel dilakukan dengan cara total sampling. Hasil: Hasil penelitian menunjukkan ciri-ciri ikan asin yang berformalin yakni terdapat bercak putih, tekstur yang keras dan kering, serta tidak berbau khas ikan asin dan apak. Dari 29 sampel yang diuji terdapat 6 (20,7%) diantaranya yang teridentifikasi positif mengandung formalin. Kesimpulan: Ikan asin di Pasar Kedungprahu tidak semua aman untuk dikonsumsi karena mengandung formalin dan dapat menyebabkan dampak negatif bagi kesehatan.
Pengaruh penambahan yogurt, telur, dan tepung kacang hijau (Phaseolus Radiatus) terhadap uji organoleptik, kadar protein, kalsium dalam silky pudding sebagai makanan tambahan pada balita Tika Dwita Adfar; Yensasnidar Yensasnidar; Murnawelis Murnawelis
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.v6i2.8639

Abstract

Background: Silky pudding is one of the choices desserts of many people, especially toddlers. Protein and calcium content is very influential for the growth of toddlers; thus, it is necessary to substitute the basic ingredients of silky pudding by adding yogurt, eggs and mung bean flour. Objective: to determine the organoleptic assessment, calcium and protein content of silky pudding with the addition of yogurt, eggs, and mung bean flour (Phaseolus radiatus). Methods: This type of research was a true experimental with Completely Randomized Design (CRD), using 3 treatments (addition of yogurt, eggs, mung bean flour, P1: 75 gr, 10 gr, 15 gr; P2: 50 gr, 15 gr, 20 gr; P3: 25 gr, 20 gr, 30 gr), 1 (one) control with 2 (two) repetitions. Organoleptic test data with hedonic scale test using hedonic test form then analyzed by Kruskal-Wallis test followed by Mann Whitney test. Protein analysis used Kjeldahl method, while the analysis of calcium levels used a Spectrophotometer. Results: The results of the organoleptic test showed that the best treatment was P1 treatment with the addition of 75 gr yogurt, 10 gr eggs, 15 gr mung bean flour, the addition of yogurt, eggs, and mung bean flour had a significant effect on the quality of color, aroma, taste of silky pudding while there was no effect. on texture. The results of the protein content of the P1 treatment were 3.79%, while the results of the calcium levels in the P1 treatment were 37.067%. Conclusion: In further research, it is recommended to test the shelf life of the product. AbstrakLatar belakang: Silky pudding merupakan salah satu dessert favorit banyak orang terutama anak balita.  Kandungan protein dan kalsium sangat berpengaruh untuk pertumbuhan balita,  dengan demikian perlu dilakukan substitusi pada bahan dasar silky pudding yaitu dengan  penambahan yoghurt, telur dan tepung kacang hijau. Tujuan: untuk mengetahui penilaian organoleptik, kandungan protein dan kalsium dari silky pudding dengan penambahan yoghurt, telur, dan tepung kacang hijau (Phaseolus radiatus) Metode: Jenis penelitian ini adalah eksperimen murni dengan Rancangan Acak Lengkap (RAL), menggunakan tiga perlakuan (penambahan yoghurt, telur, tepung kacang hijau, P1: 75 gr, 10 gr, 15 gr; P2: 50 gr, 15 gr, 20 gr; P3: 25 gr, 20 gr, 30 gr), satu kontrol dengan dua kali pengulangan. Data uji organoleptik dengan hedonic scale test (formulir uji hedonic) kemudiandianalisis dengan uji Kruskal-Wallis dilanjutkan dengan uji Mann Whitney. Analisis protein menggunakan Metode Kjeldahl, sedangkan analisis kadar kalsium menggunakan Spektrofotometer. Hasil: Hasil uji organoleptik menunjukkan bahwa perlakuan terbaik adalah perlakuan P1 dengan penambahan yogurt 75 gr, telur 10 gr, tepung kacang hijau 15 gr, penambahan yoghurt, telur, dan tepung kacang hijau berpengaruh signifikan terhadap mutu warna, aroma, rasa silky pudding sedangkan tidak ada pengaruh pada tekstur. Hasil kadar protein dari perlakuan P1 yaitu 3,79%, sedangkan hasil Kadar kalsium pada perlakuan P1 yaitu 37,067%. Kesimpulan: Pada penelitian selanjutnya, disarankan untuk uji daya simpan produk.
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.

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