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  Subjects -> NUTRITION AND DIETETICS (Total: 201 journals)
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  This is an Open Access Journal Open Access journal
ISSN (Print) 1693-7228 - ISSN (Online) 2540-8410
Published by Universitas Airlangga Homepage  [54 journals]
  • Front Matter Jurnal MGI Vol. 18 No. 1

    • Authors: Dr. Annis Catur Adi, Ir; M.Si
      PubDate: 2023-01-31
      Issue No: Vol. 18, No. 1 (2023)
  • Back Matter Jurnal MGI Vol. 18 No. 1

    • Authors: Dr. Annis Catur Adi, Ir; M.Si
      PubDate: 2023-01-31
      Issue No: Vol. 18, No. 1 (2023)
  • Association Between Dietary Patterns of Salty Foods, Sweet Drinks, Fruit
           and Vegetables and The Prevalence of Hypertension in East Java:
           Multivariate Analysis of Indonesian Basic Health Surveys Data 2018

    • Authors: Andrianto, Mohammad Satya Bhisma, Fita Triastuti, Budi Susetyo Pikir, Annisa Trissatharra
      Pages: 1 - 7
      Abstract: Hypertension remains the main cause of mortality globally, including in Indonesia, with a prevalence rate of 34.1%. Various studies have reported an association between dietary patterns and the prevalence of hypertension. Therefore, further analysis is needed to determine preventive intervention strategies in each region. This study aimed to analyze the effect of dietary patterns on the prevalence of hypertension in East Java Province. The sample is the result of multistage random sampling from the census block of Basic Health Research (Riskesdas) report in the East Java Province collected from 2013 – 2018. The classical assumption test was carried out using the Kolmogorov-Smirnov method, bivariate test using the Pearson method, and multivariate test using the multiple linear regression method. There are three variables tested that have a p-value below the value of α <0.05, including eating salty foods once a day (p=0.021), drinking sweet drinks three times per month (p=0.008), and non-routine of fruits and vegetables consumption (p=0.003). Based on the r-value, the association between predictor variables and prevalence in order from the largest to the smallest of the habit of not consuming fruits and vegetables (r=-0.469), the habit of drinking sugary drinks three times per month (r=-0.425), and salty eating habits one time per day (r=-0.372). Multivariate multiple linear regression analysis showed that daily intake of salty foods (p=0.013) was associated with the prevalence of hypertension.
      PubDate: 2023-01-31
      Issue No: Vol. 18, No. 1 (2023)
  • Low Participation of Children's Weight as a Barrier to Acceleration
           Stunting Decrease in the Rural Area Bali Province: Further Analysis of
           Riskesdas 2018

    • Authors: Hertog Nursanyoto, Anak Agung Ngurah Kusumajaya, Rofingatul Mubasyiroh, Sudikno, Olwin Nainggolan, Ni Ketut Sutiari, I Made Suarjana, Pande Putu Januraga, Kadek Tresna Adhi
      Pages: 8 - 18
      Abstract: Stunting in rural areas tends to be higher than in urban areas. This study aims to determine the risk factors for stunting in rural areas in Bali. The analysis carried out is a further analysis of the 2018 basic health research (RISKESDAS 2018). The independent variable was the stunting status of children, which was determined based on the height-for-age index (HAZ). The independent variables consist of socio-demographic; the environment; and health services factors. The relationship between variables was analyzed by logistic regression method. Estimation of the proportion of stunting that can be prevented using Population Attributable Fraction (PAF) analysis. RISKESDAS 2018 data shows that the percentage of stunting in rural Bali is 29.3% higher than urban areas which is only 19.1%. The results of logistic regression analysis showed that under-fives weighing less than 8 times/year were at risk of stunting by 2.02 times compared to the other. PAF analysis shows that 3.5 percent of stunting under five in rural areas can be prevented by Monthly Weighing for children under five years old. Monthly Weighing in rural Bali through the Integrated Service Care (POSYANDU) is one of the efforts to prevent stunting children and monitor their the growth and development early.
      PubDate: 2023-01-31
      DOI: 10.20473/mgi.v18i1.8-18
      Issue No: Vol. 18, No. 1 (2023)
  • The Association Between Maternal Feeding Patterns and Quality of Food
           Consumption with Stunting among Children Aged 18-24 Months in Bogor City,
           West Java, Indonesia

    • Authors: Yosepha Mextiany Ganella Gurang, Dodik Briawan, Yekti Widodo
      Pages: 19 - 27
      Abstract: Healthy growth and development of children is the right of every child, both physically and mentally. Stunting is one of the features of delayed growth and development as a result of chronic malnutrition. The purpose of this study was to see the association maternal feeding patterns and quality of food consumption on stunting in children aged 18-24 months in Bogor City. This study uses a nested case-control study design by analyzing data from a cohort study of child development in five villages in Bogor. A total of 90 subjects aged 18-24 months were selected in this study consisted of 45 stunting subjects and 45 non-stunting subjects. The variables analyzed in this study maternal feeding patterns and quality of food consumption as measured by the energy density and other nutrients. Chi-square test was used to analyze the data. The results showed that there was a significant relationship between maternal feeding patterns (p=0.002) and stunting in children aged 18-24 months. There was a significant relationship between iron density measurement 2 (p=0.017) and calcium density measurement 2 (p=0.004) and stunting in children aged 18-24 months. Energy density and protein density did not show a significant relationship with stunting. Poor food parenting, as well as low intake of iron and calcium can increase the occurrence of stunting in children aged 18-24 months.
      PubDate: 2023-01-31
      DOI: 10.20473/mgi.v18i1.19-27
      Issue No: Vol. 18, No. 1 (2023)
  • Relationship between Adequacy Level of Nutritional Intake, Hydration
           Status, and Work Fatigue with Employee Productivity of PT. PAL Indonesia

    • Authors: Salsabila Meivitama Arsanti, Farapti Farapti, Qonita Rachmah
      Pages: 28 - 37
      Abstract: Work productivity is a comparison between the results of work in the form of goods or services with the resources or labor used in a production process. The importance of adequate nutrition for general health and work productivity requires serious attention. The purpose of this study was to determine the relationship between the level of adequacy of nutrient intake, hydration status, and level of fatigue with work productivity. This study is an analytic observational study with a cross-sectional design. The research population is the general engineering division workers of PT. PAL Indonesia (Persero). The sample size calculated using Lemeshow formula was obtained as many as 64 respondents. Primary data sourced from questionnaires and interviews with respondents as well as secondary data on work productivity. Data were analyzed using Chi-Square analysis. The results showed that there was a relationship between energy intake (p=0.010) and worker productivity. Iron intake was also associated with worker productivity (p=0.024). But there are no relationship between work productivity with hydration status (p=0.272) and level of fatigue (p=0.556). There is a relationship between energy and iron intake with work productivity, but there is no relationship between hydration status and fatigue level with work productivity. Researchers suggest for workers to consume variety of type and amount of food intake daily.
      PubDate: 2023-01-31
      DOI: 10.20473/mgi.v18i1.28-37
      Issue No: Vol. 18, No. 1 (2023)
  • Three Body Mass Index Classification Comparison In Predicting Hypertension
           Among Middle-Aged Indonesians

    • Authors: Tri Sutanti Puji Hartati, Emyr Reisha Isaura
      Pages: 38 - 48
      Abstract: Cardiovascular disease is one of the severe causes of death in low-middle-income countries. Being overweight and obese relates to a higher risk of hypertension, which further increases the risk of CVD. Therefore, determining body mass index (BMI) cut-off points is essential to provide a new scale for early and accurate screening. This study aimed to compare three classifications of BMI defined by WHO, Indonesia, and Asian criteria in predicting hypertension in middle-aged Indonesians. We used the 2014 Indonesian Family Life Survey data and included a total sample of 9737 respondents aged 40-60-year-old. We compared values (specificity, sensitivity, negative and positive predictive value, false-positive rate, negative and positive likelihood ratio, Youden index, and prevalence) of three BMI criteria (WHO, Indonesian, and Asian) between groups (Group 1: normal BMI vs overweight + obese BMI; group 2: normal + overweight BMI vs obese BMI) to determine the cut-off points of BMI related to hypertension. The hypertension prevalence was significantly higher in women (48.3%) than in men (42.0%). Respondents’ BMI was positively associated with hypertension. The Asian BMI classification showed better sensitivity, specificity, PPV, NPV, FPR, LR+, LR-, and Youden index in group 1 than in group 2. Thus, this study proposed a fitted BMI cut-off point for overweight was ≥23 kg/m2 and for obesity was ≥25 kg/m2 as the early screening of overweight and obesity related to hypertension among the middle-aged population in Indonesia.
      PubDate: 2023-01-31
      DOI: 10.20473/mgi.v18i1.38-48
      Issue No: Vol. 18, No. 1 (2023)
  • Risk Factors Affecting Stunting of Toddlers in Murtajih Village, Pamekasan

    • Authors: Arifah Annisa Fikri, I Nengah Tanu Komalyna
      Pages: 49 - 55
      Abstract: The incidence of stunting in toddlers is still high which is caused by inadequate nutritional intake in the long term. The purposed of this study is to analyze the risk factors for stunting in children under five. This research was conducted from November 24 - December 7, 2021, in Murtajih Village, Pamekasan Regency. This research design uses the case control method. Respondents as the case group in this study were mothers with toddlers aged 12 – 59 months with nutritional status in the stunting category, and respondents as control groups were mothers with toddlers of the same age with normal nutritional status. Data analysis used the Chi-square test and logistic regression. The results of the analysis showed that the risk factors for stunting in children under five were the respondents consuming the amount of blood-added tablets during pregnancy that did not meet the standard (OR= 11; 95% CI= 1.998–60.572), birth length (OR= 4; 95% CI= 0.983–16.271), breastfeeding status (OR = 7.364; 95% CI= 1.337 – 40.548), basic immunization status (OR= 6; 95% CI= 1.082–33.274), history of diarrheal disease (OR= 0.074; 95% CI = 0.013 – 0.411), and a history of ARI (OR= 0.095; 95% CI= 0.021 – 0.440). It can be concluded that the consumption of Iron and Folic Acid (IFA) tablet does not match the standard and is the most dominant risk factor for stunting in children under five. Meanwhile, toddlers who do not have a history of diarrhea and ARI can prevent the risk of stunting in toddlers.
      PubDate: 2023-01-31
      DOI: 10.20473/mgi.v18i1.49-55
      Issue No: Vol. 18, No. 1 (2023)
  • The Level of Education, Business Age and Knowledge of Food Additives and
           Methanil Yellow: A Study among Online Noodle Sellers (GoFood and GrabFood)
           in East Surabaya

    • Authors: Utari Gita Setyawati, Trias Mahmudiono
      Pages: 56 - 62
      Abstract: Knowledge of food additives is one of the important factors for sellers. Knowledge affected the choice and usage of food additives for the product. Sellers’ knowledge influenced by various factors such as level of education and experience or business age. This study aimed to analyze the relationship between education, business age, and knowledge among noodle sellers who sell their product through online order-delivery application GoFood and GrabFood in East Surabaya. This research was an analytic observational study with a cross-sectional method. This study using 57 respondents who sell their noodles product through online order-delivery application GoFood and GrabFood in East Surabaya within 2.38 km from predetermined point, Campus C Airlangga University, Mulyorejo obtained using random sampling method. Respondent characteristics and knowledge data were collected through interview using questionnaire. Data was analyzed using Spearman Rank Test to find the relationship between variables. The result showed that majority of respondents had senior high school education level, business age 1-5 years, and low level of knowledge. The results showed that education has significant relationship with knowledge (p value=0.017) with correlation coefficient 0.314 and the insignificant relationship between business age and knowledge (p value=0.418). In conclusion, level of education played an important role in sellers’ knowledge of food additives. Socialization about the usage of food additives also need to be done regularly to prevent the false information received by the sellers.
      PubDate: 2023-01-31
      DOI: 10.20473/mgi.v18i1.56-62
      Issue No: Vol. 18, No. 1 (2023)
  • The Effect of Nano Liquid Food Formula Made from Catfish and Moringa
           Flours on Oxidative Stress and Reduction of Burn Size in Rats

    • Authors: Utari Yunitaningrum, Clara M. Kusharto, Katrin Roosita
      Pages: 63 - 73
      Abstract: The high catabolism and inflammatory responses due to the burn injury can affect the increase of free radicals resulting in oxidative stress condition that delays the healing process of wounds. Providing protein can help to improve protein loss during catabolism, as for antioxidants, they prevent the occurrence of oxidative stress situation. One product of protein and antioxidants source that have been developed is a liquid food formula made from Catfish and Moringa flour which were processed using nanotechnology. This study aims to analyze the effect of liquid food formula made from Catfish and Moringa flour processed using nanotechnology on Sprague Dawley rats with burn injury, especially on malondialdehyde levels and reduction in wound area. The design of this study was an experimental study with 6 experimental groups, namely rats with aquadest intervention (K), 15% liquid food formula (MCB 15), 30% liquid food formula (MCB 30), 15% nano liquid food (MCN 15), and 30% nano liquid food (MCN 30) that given for 14 days. The One Way ANOVA test indicated that there was no significant difference in malondialdehyde levels among all experimental groups. However, the highest decrease in malondialdehyde levels occurred in the MCN 30 group. Moreover, the MCN 30 group also showed the highest reduction in the wound area and was significantly different from the control group, MCB 15, MCN 15, and MCK 30, but didn’t show a significant difference from the MCB 30 group based on the One Way ANOVA test and a further test of Duncan.
      PubDate: 2023-01-31
      DOI: 10.20473/mgi.v18i1.63-73
      Issue No: Vol. 18, No. 1 (2023)
  • Effect of Strawberry Powder Substitution on the Organoleptic of Instant

    • Authors: Mia Srimiati, Putri Habibah, Annisa Dinya Zahra, Febry Harsanti, Alfisa R Ratu Maharani
      Pages: 74 - 81
      Abstract: Strawberries are a nutrient-dense fresh fruit, but their use is restricted and they are quickly damaged due to their high water content. Therefore, innovation in strawberry processing is required so that the range of strawberry-processed goods is wider and has a longer shelf life, such as instant pudding. This study examined the effects of substituting strawberry powder to produce instant pudding with the highest nutritional and organoleptic qualities. The experimental design of the study includes four treatments, F1 (2%), F2 (4%), F3 (6%), F4 (8%), and F0, each of which contains a different dose of strawberry powder (control). The research was conducted at the Saraswati Indo Genetech laboratory in Bogor and the culinary and dietetics laboratory at Binawan University. Using Microsoft Excel 2019 and SPSS, the normality test (Kolmogorov Smirnov) and the Kruskal-Wallis test were applied to the organoleptic test results data. The results of the Kruskal Wallis test indicated a significant effect; the Mann-Whitney test was then conducted. The results revealed that instant pudding significantly altered color, flavor, texture, and odor. The most popular product is the F4 formulation, which contains 8% strawberry powder. The instant pudding has a water content of 75,62%, an ash content of 0,72%, protein content of 2,84%, a fat content of 1,25%, and carbohydrate content of 19,56%, according to an approximate analysis. It was impossible to determine the vitamin C content of the instant pudding because it was not recognizable.
      PubDate: 2023-01-31
      DOI: 10.20473/mgi.v18i1.74-81
      Issue No: Vol. 18, No. 1 (2023)
  • Potential of Local Fruits (Kersen (Muntingia calabura), Kawista (Limonia
           acidissima) and Trembesi (Samanea saman) as Sweetener with Low Glycemic
           Index and Glycemic Load

    • Authors: Gemala Anjani, Dewi Marfu'ah Kurniawati, Ahmad Syauqy, Rachma Purwanti, Diana Nur Afifah, Tasya Safira Meliasari, Nur Faizah
      Pages: 82 - 93
      Abstract: Diabetes is a metabolic disease that occurs in a person characterized by hyperglycemia. One of the cause of diabetes melitus is excessive consumption of simple sugar, so it is necessary to replace sugar (sucrose) with natural sweteeners derived from sweet fruit such as kersen, kawista and trembesi. This research is an experimental study to make natural sweeteners from kersen, kawista and trembesi fruit powder. The natural sweeteners of kersen, kawista dan trembesi fruit powder were analyzed for protein, fat, dietary fiber, ash, water, and carbohydrates. The solubility tests was carried out by the AOAC method, brix with refractometry, sugar content by spectrophotometry, organoleptic properties by hedonic test. The natural sweetener of trembesi fruit powder was analyzed glycemic index by the method of Wolever et al. (2001) and glycemic load was calculated from glycemic index test of food taking into account the amount of carbohydrates available in the serving size. There was a significant difference (p<0,05) in solubility, brix index, total sugar, sucrose content, organoleptic preference level moisture, ash, fat, protein, and carbohydrate content among the three types of fruit powder but there was no significant difference (p>0,05) on the dietary fiber and reducing sugar content. The glycemic index and glycemic load value of trembesi fruit powder were 29,09 and 7,09. Natural sweeteners from trembesi fruit powder has highest carbohydrate content compared to kersen and kawista fruit powder. Natural sweetener from trembesi fruit powder has low glycemic index (29,09) and glycemic load (7,09).
      PubDate: 2023-01-31
      DOI: 10.20473/mgi.v18i1.82-93
      Issue No: Vol. 18, No. 1 (2023)
  • Development of Instant Porridge Complementary Feeding with Catfish Flour
           and Pumpkin Flour Substitution

    • Authors: Sri Darningsih, Nur Ahmad Habibi Habibi, Zurni Nurman, Ismanilda Ismanilda
      Pages: 94 - 102
      Abstract: The problem of malnutrition in infants and toddlers led to growth and development impairment. In the long term, nutritional problems increased the risk of disease and lower productivity. A method to overcome malnutrition was by using complementary feeding. This study aimed to create and evaluate the quality, safety and shelf life of instant porridge complementary feeding with the substitution of catfish flour and pumpkin flour. The method used in this study was an experimental study with two factorial completely randomized design with two repetitions to evaluate the product sensory. Furthermore, quality and safety testing was carried out according to the parameters set by Indonesia National Standard and Indonesia National Food and Drug Agency. In the final stage, the shelf life evaluation was carried out using the Extended Storage Studies (ESS) method using room temperature 27-37oC. The results showed that the use of catfish flour as much as 15% and pumpkin flour as much as 10% gave the best results on the sensory value of instant porridge. The product had a fairly good nutritional value, and safe in terms of heavy metals and microbiology. However, the water content of the product was still too high from the standard. The result of shelf life testing using the ESS method, instant porridge products had shelf life of 6 months at room temperature 27-37°C. The implications of this research can be used as a reference in the development of complementary feeding made from local food.
      PubDate: 2023-01-31
      DOI: 10.20473/mgi.v18i1.94-102
      Issue No: Vol. 18, No. 1 (2023)
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