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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 8 Documents
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Search results for , issue "Vol. 7 No. 1 (2023): Darussalam Nutrition Journal" : 8 Documents clear
Analysis of Food Cost and Food Perception with Food Waste of The Supplemental Food for School Children in Elementary School Children at Kulon Progo District Andi Yuniarsy Hartika; BJ Istiti Kandarina; Nur Hadi Ihwani
Darussalam Nutrition Journal Vol. 7 No. 1 (2023): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v7i1.9281

Abstract

Background: The success of the Supplemental Food for School Children program is determined  by the child's acceptance of the food provide. Objective: to analyze appropriate costs and perceptions of food with additional food leftovers for elementary school children in Kulon Progo Regency. Methods: The research design is a cross-sectional design. This research was conducted on 89 elementary school children from grade IV to grade VI in 4 elementary schools that received PMT AS in Kulon Progo District with simple random. The research instrument used a food cost calculation form, a food perception questionnaire with a smiley face, a food weighing device, a comstock scale form with a 6-point visual estimation method. Analysis of bivariate using chi square test and multivariate using logistic regression test.Results: The bivariate analysis results showed a significant relationship between the cost of food and the perception of The Supplemental Food for School Children with p = 0.002. There is a significant relationship between food perception and food waste of The Supplemental Food for School Children with p = 0.000. Finally, there is a significant relationship between food costs and food waste with p = 0.007. The results of multivariate analysis, food costs and perceptions contributed 29% to reducing food waste. Conclusion: Appropriate food costs and perceptions of preferred the food are associated with the least leftover food waste for school children. Key words : Food Cost, Food Perception, Food Waste  
Correlation of Knowledge and Attitude of Food Handlers with The Implementation of Sanitation Hygienen in Enthong Mas Catering Shafa Kamila Rivani; Natalia Desy Putriningtyas
Darussalam Nutrition Journal Vol. 7 No. 1 (2023): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v7i1.9586

Abstract

Background: food is a basic need every day for humans to survive on this earth. However, there are still extraordinary incidents of food poisoning caused by the application of poor hygiene and sanitation by food handlers. The Province of the Special Region of Yogyakarta ranks 11th as the province with the most cases of Extraordinary Food Poisoning (KLB KP) in Indonesia in 2021. Objective: analyze the relationship between the knowledge and attitudes of food handlers and the application of sanitary hygiene in Enthong Mas Catering. Method: quantitative study with a cross-sectional design. The sampling technique used total sampling 22 food handlers in the kitchen of Enthong Mas Catering and the dining room of the STPN Yogyakarta dormitory. The instrument in this study was a questionnaire. Data were analyzed by Fisher's test. Results: food handlers who are classified as having good knowledge (59.09%) and good attitudes (54.54%) dominate more than those who do not. Based on the Fisher test, that p-value = 0.011 <0.05, which means that there is a significant relationship between knowledge and the application of sanitary hygiene. Based on the Fisher test, that p-value = 0.004 <0.05, which means that there is a significant relationship between attitudes and the application of sanitary hygiene. Conclusion: there is a significant relationship between the knowledge and attitudes of food handlers and the application of sanitary hygiene. Age, education, and working period of food handlers have no effect on the application of sanitary hygiene. Key words : attitude, food handlers, knowledge, sanitation  
Effect of Drying on the Yield and Sensory of Germinated Mung Bean Flour (Vigna radiata L) Sudana Fatahillah Pasaribu; Herviana Herviana; Wanda Lestari
Darussalam Nutrition Journal Vol. 7 No. 1 (2023): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v7i1.9768

Abstract

Background: Mung bean (Vigna radiata L.) is a source of nutrient-rich vegetable protein and provides many health benefits. The germination process is one way to increase the bioavailability of mung beans. Objective: This study aims to determine the effect of drying time on the characteristics and the best drying time on germinated mung bean flour. Method: This study used a one-factor design, namely drying time (7 hours, 10 hours, and 13 hours) with yield and sensory parameters (aroma, color, and texture) of germinated mung bean flour. All data were tested with ANOVA and continued with Duncan's LSD test. Results: The results showed that there was an effect of drying time on the yield value, aroma, and texture of germinated mung bean flour (p<0.01). However, there was no effect of drying time on the aroma germinated mung bean flour P1 (7 hours), P2 (10 hours), dan P3 (13 hours) (p>0.01). Conclusion: The conclusion of this study proves that the drying time of P1, P2, and P3 can affect the increase in yield values and sensory scores (color and texture) on germinated mung bean flour. However, the drying time of P1, P2, and P3 did not affect sensory (aroma). The best germinated mung bean flour is dried for 13 hours at 55˚C. Key words : Drying, Germinated Mung Been Flour, Yield, Sensory
The Effect intake of Fe tablets and Food Supplementation Biscuit on Changes of Hemoglobin level and LILA of Pregnant Women Who Have Chronic Energy Deficiency in Puskesmas Pauh Padang Tika Dwita Adfar; Rahmita Yanti; Chynta Lara Salsabila
Darussalam Nutrition Journal Vol. 7 No. 1 (2023): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v7i1.9933

Abstract

Background: One of the problems caused by malnutrition in pregnant women is Chronic Energy Deficiency (CED). CED is a condition in which a mother experiences a chronic (chronic) lack of energy and protein. Efforts made to improve the nutrition of pregnant women with CED are by providing additional food and consuming iron (Fe) tablets. Objective: to determine the effect of giving iron tablets (fe) and food supplementation biscuits to changes in hemoglobin and LILA of pregnant women with Chronic Energy Deficiency at Pauh Padang Health Center. Methods: The study used a quasi-experimental design with a pretest-posttest two group design. The study was conducted in November 2021–January 2022. The sample size was calculated using the Lameshow formula and a sample of 52 people was obtained, with a total of 26 people in each group. The research was conducted by interview and observation. Data analysis to see the difference before and after the intervention using non parametric mann-whitney. Results: The results showed that there were differences in LILA in the control and treatment groups (P=0.000), there were differences inhemoglobininthecontrolandtreatmentgroups(p=0.001).Conclusion: thereweredifferences in hemoglobin and LILA in the control and treatment groups .
Factors Related To Food Waste in Patients with Diabetes Mellitus at Imanuel Hospital Lampung Nathasa Khalida Dalimunthe; Edwin edwin; Rusiati Rusiati; Tantri Adhayani Pratiwi
Darussalam Nutrition Journal Vol. 7 No. 1 (2023): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v7i1.9935

Abstract

Background: According to the survey, the percentage of food waste’s diabetes melitus patients in the Imanuel Hospital of Bandar lampung was 38% and still have not reached the minimum service standars (<20%). Objective: This study aimsed to analyze the factors associated with food waste in diabetes melitus patients in Hospital Imanuel. Methods: Descriptive analytic research using cross sectional study design. The study used 50 samples was take with purposive sampling. The age, sex, food appearance, taste of food and service providers data were obtained by questionnaires, and food waste data were obtained by comstock form. The data analysis used was descriptive and inferential using the Chi Square statistical test. Results: About 46% of patients was 56-65 years old, and 78% was sex women. Leftovers from patients in the good category were 15 respondents (30%) while those who had leftovers that were not good were 35 respondents (70%). There was significant association between  appearance of food (p-value=0,005)  and taste of food (p-value=0,002) with the food waste. There was no significant association  between service providers (p-value=0,776) with the food waste. Conclusion: Factors related to leftovers from diabetes mellitus patients at Immanuel Hospital are the appearance and taste of the food . Therefore, these two variables need to be considered in order to minimize food waste in diabetes mellitus patients at Immanuel Hospital.
The Effect of Reasurposing Learning Model on Food Literacy Skills and Caring Atitude Toward Food Consumption mochammad ali mashur; Emi Farida Anjasmorowati; Fathimah Fathimah
Darussalam Nutrition Journal Vol. 7 No. 1 (2023): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v7i1.9965

Abstract

Background: The behavior of students who tend to ignore the consumption of unhealthy foods and lack of understanding of the negative impact of additives on food will increase the risk of decreasing the level of health in students. Objective : Determine the effect of the Reasurposing learning model on food literacy skills and caring attitudes towards food consumption on digestive system material. Methods : This research design is a pseudo experiment. The research sample was XI MIPA class students totaling 30 in the 2020/2021 academic year at SMA Darul Ulum 2 Unggulan BPPT and using purposive sampling technique. The study used one experimental group treated with the reasurposing learning model. The dependent variables of this study are food literacy and caring attitude towards food consumption. The independent variables are reasurposing learning model. Data on food literacy skills were obtained through the administration of pretests and post-tests, while data on attitudes towards food consumption were obtained through filling out questionnaires given at the initial and the final learning meeting. Food literacy skills were analyzed using the Paired sample t-test and data on caring attitudes towards food consumption were analyzed using the Gain score and interpreted based on the parameters. The research was conducted from August-October 2020 online using the Google classroom online platform and whatapp application. Results : The application of the Reasurposing learning model had an effect of 20.67% (p value = 0.000) in improving students' food literacy, and the attitude of caring for food consumption increased with an N-gain value of 76.40%. Conclusion: application of reasurposing model has an effect on food literacy and caring attitudes in food consumption. Key words : Reasurposing, food literacy, caring attitude towards food consumption
Food Diversification of Female Adolescents At Rimau Islands, Sumur Village: Case Study Sofyan Musyabiq Wijaya; Dian Isti Anggraini; Surarto Sutarto
Darussalam Nutrition Journal Vol. 7 No. 1 (2023): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v7i1.9976

Abstract

Background: The total nutritional needs during adolescence are higher than at any other time in the life cycle. Nutrition and physical growth are integrally related; Optimal nutrition is a condition for achieving optimal growth potential. This creates an increased need for energy and other nutrients. One of the appropriate policies to be implemented in achieving food independence and anticipating the food crisis is food diversification. Food diversification is a process of food diversity or efforts to increase the consumption of various foods with the principle of balanced nutrition.  Objective: The purpose of this study was to determine the diversification of protein source food in young women in the Rimau islands of South Lampung Sumur village. Method: This study used a qualitative design (cases study) using in-depth interviews. The study was conducted within 6 months with 4 respondent Results: The results of the study explained that there limitations in obtaining animal protein sources, thus affecting the diversification of protein sources. Protein sources that are often consumed are eggs and tempeh which do not require a refrigerator in food storage while fish catch hail is sold for economic needs, and is rarely consumed alone. Conclusion: The diversity of protein sources and diet influences the nutritional status of young women at Rimau Islands, Sumur Village, South Lampung.
The Impact of Stress Level, Energy, Protein Intake Towards Nutritional Status in Class II B Lumajang Prison Syani Indah Dian Nabila; Lulu' Luthfiya; Kartika Pibriyanti; Hafidhotun Nabawiyah; Erlik Sri Anjariyatun
Darussalam Nutrition Journal Vol. 7 No. 1 (2023): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v7i1.10519

Abstract

Background: Nutritional status is a condition of the body that arises from the balance between food intake and nutrient utilization. Prisoners have the right to receive proper healthcare and food according to their needs. Several factors can influence nutritional status, including food intake and the level of stress experienced by an individual. Additionally, the adequacy of nutrients, especially carbohydrates, fats, and proteins as energy sources, also plays a role in determining nutritional status. Objective: To analyze the relationship between stress level, energy intake, protein intake, and nutritional status among prisoners at the Class II B Lumajang Correctional Facility. Methods: This study employed an analytical observational approach with a cross-sectional design. The study population consisted of male prisoners at the Class II B Lumajang prison, and the total sample size was 92 individuals. The sampling technique used the Slovin formula with the quota sampling method. Data collection involved administering the DASS 42 questionnaire, measuring body weight and height, and recording 3x24-hour food recalls. The data were then analyzed using the Spearman test. Results: there was no significant relationship between stress level and nutritional status (p = 0.121), no correlation between energy intake and nutritional status (p = 0.508), and no association between protein intake and nutritional status (p = 0.645). Conclusion: Based on the findings, it can be concluded that stress level, energy intake, and protein intake are not factors that significantly affect the nutritional status of prisoners at Class II B prison.

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