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Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics)
ISSN : 23033045     EISSN : 2503183X     DOI : -
Core Subject : Health, Education,
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) abbreviated IJND (p-ISSN 2303-3045 and e-ISSN 2503-183X) is a peer-reviewed scientific journal publishing updated research and non-research articles in the area of nutrition and dietetics. This journal is published three times annually (January, May, and September) by Alma Ata University Press in collaboration with Indonesian Nutrition Association (Persatuan Ahli Gizi Indonesia).
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Search results for , issue " VOLUME 4, NOMOR 2, MEI 2016" : 7 Documents clear
Waktu pemberian makanan pendamping ASI (MP-ASI) berhubungan dengan kejadian stunting anak usia 6-23 bulan di Kecamatan Sedayu Khasanah, Dwi Puji; Hadi, Hamam; Paramashanti, Bunga Astria
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 4, NOMOR 2, MEI 2016
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (92.379 KB) | DOI: 10.21927/ijnd.2016.4(2).105-111

Abstract

ABSTRACTBackground: Stunting in children 6-23 months old was not directly realized and can be looked after they are 2 years old. Almost 18.08% in District Bantul suffered from stunting. Stunting in children 6-23 months, may be correlated with the first time of complementary feeding introduction and inadequate intake of nutrients (energy and protein).Objectives: To know the association between time of complementary feeding introduction, energy and protein intake with stunting in children 6-23 months old in Sedayu.Methods: This was an observational study with cross sectional design. Research locations was in District of Sedayu, Bantul, Yogyakarta.The subject of study was children 6-23 months old in Sedayu. Samples were 190 children aged 6-23 months selected by using technique probability proportional to size (pps). The status of stunting in children was measured based on body length/age and used to analyze the risk of complementary feeding with stunting.Results: The results of the analysis bivariat showed that early complementary feeding was significantly associated with stunting (OR=2.867, 95% CI:1.453-5.656). Intake of energy and proteins had no association with stunting (p=0.005).Conclusions: There were association between time of complementary feeding introduction with stunting. Intake of energy and protein were not risk factors of stunting in children aged 6-23 months in Sedayu Subdistrict, Bantul, Yogyakarta.KEYWORDS: complementary feeding, intake of energy, intake of protein, stuntingABSTRACTLatar belakang: Terjadinya stunting pada baduta seringkali tidak disadari, dan setelah dua tahun baru terlihat ternyata balita tersebut pendek. Sebesar 18,08% balita di Kabupaten Bantul menderita stunting. Penyebab terjadinya stunting pada anak usia 6-23 bulan erat kaitannya dengan waktu pertama pemberianmakanan pendamping ASI (MP-ASI) serta asupan zat gizi (energi dan protein) pada makanan yang kurang memadai.Tujuan: Mengetahui hubungan antara waktu memulai pemberian serta jumlah asupan energi dan protein dari MP-ASI dengan kejadian stunting pada anak usia 6-23 bulan di Kecamatan Sedayu.Metode: Jenis penelitian adalah observasional dengan desain studi cross sectional. Lokasi penelitian di Kecamatan Sedayu Kabupaten Bantul Yogyakarta. Subjek penelitian adalah anak usia 6-23 bulan di Kecamatan Sedayu. Besar sampel yang dibutuhkan adalah 190 anak usia 6-23 bulan. Pemilihan subjekpenelitian menggunakan teknik probability proportional to size (PPS). Untuk mengetahui status stunting pada anak dilakukan pengukuran panjang badan menurut umur (PB/U) dan digunakan analisis besarnya risiko pemberian MP-ASI terhadap kejadian stunting.Hasil: Hasil analisis bivariat menunjukan waktu pertama kali pemberian MP-ASI berhubungan signifikan dengan kejadian stunting (OR=2,867, 95%CI:1,453-5,656). Asupan energi dan protein tidak berhubungan dengan kejadian stunting (p>0,005).Kesimpulan: Terdapat hubungan yang signifikan antara waktu pertama pemberian MP-ASI yang terlalu dini terhadap kejadian stunting. Asupan energi dan protein yang kurang tidak berhubungan dengan kejadian stunting pada anak usia 6-23 bulan di Kecamatan Sedayu, Bantul, Yogyakarta.KATA KUNCI: pemberian MP-ASI, asupan energi, asupan protein, stunting
Pengembangan getuk kacang tolo sebagai makanan selingan alternatif kaya serat Safitri, Fenthy Marlina; Ningsih, Dwi Ratna; Ismail, Elza; Waluyo, Waluyo
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 4, NOMOR 2, MEI 2016
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (104.268 KB) | DOI: 10.21927/ijnd.2016.4(2).71-80

Abstract

ABSTRACTBackground: Getuk is traditional food that is familiar in all age group. However, information about nutrient content and bioactive substance of getuk are not widely available. Cowpea contains phytic acid, protein and high of calcium gives many beneficial for our body. Phytic acid may decrease cholesterol level in serum and blood glucose level because its role as dietary fiber. Protein and calcium are macro nutrient which have important roles to build our body.Objectives: This research aimed to know the differences in qualitative and quantitative sensory characteristic, phytic acid, protein, and calcium levels of getuk kacang tolo with variations of cowpea.Methods: This study was quasi experimental research with simple random design using 4 treatments, 2 replicates, and 2 experiment units. Getuk were made from cassava and substituted with cowpea with different concentration, e.g. 0% as control, 25%, 50% and 75%. Sensory characteristics were assessed qualitatively by description and quantitatively by using 25 panelists. Quantitative sensory data were analyzed using statistical tests of Kruskal Wallis continued with Mann-Whitney analysis if there were a difference result. Phytic acid, protein, and calcium levels were analyzed using statistical test Anova continued with Tukey test if there were a difference result.Results: Substitution of cowpea made getuk became darker, the texture became less chewiness, whereas aroma and flavor still the same with the control. Panelist preferred color, texture, aroma, and flavor of getuk with concentration of cowpea substitution 50%, 75%, 25%, and 50%, respectively. Phytic acid levels in 100 g material with the substitution of cowpea 0%, 25%, 50% and 75% were 12.5 mg; 42.8 mg; 57.9 mg; 69.2 mg respectively. Protein level on 0%, 25%, 50% and 75% were 1.16 g; 2.96 g; 4.56 g; 6.13 g also calcium level on 0%, 25%, 50% and 75% were 237.2 mg; 388.1mg; 596.27mg; 736.57mg.Conclusions: Different variations of cowpea substitution in producing getuk kacang tolo had the impact on sensory characteristics, phytic acid, calcium, and protein levels.KEYWORDS: cowpea, getuk, sensory characteristic, phytic acid, calcium, proteinABSTRAKLatar belakang: Getuk merupakan makanan tradisional yang familiar di semua golongan usia, namun kandungan zat gizi dan zat bioaktif pada getuk belum tersedia. Kacang tolo mengandung asam fitat, protein dan kalsium yang bermanfaat bagi tubuh. Asam fitat dapat menurunkan kadar kolesterol dan mengurangi kadar glukosa darah karena termasuk ke dalam serat pangan. Protein dan kalsium memiliki peran penting dalam tubuh yang merupakan zat gizi makro yang bermanfaat untuk membangun tubuh.Tujuan: Mengetahui perbedaan sifat sensoris kualitatif dan kuantitatif, kadar asam fitat, protein dan kalsium pada getuk kacang tolo dengan variasi pencampuran kacang tolo.Metode: Jenis penelitian ini adalah eksperimen semu dengan rancangan acak sederhana (RAS) menggunakan 4 perlakuan, 2 kali ulangan, dan 2 unit percobaan. Sampel penelitian adalah getuk kacang tolo dengan pencampuran kacang tolo 0% sebagai kontrol, 25%, 50% dan 75%. Sifat sensoris dianalisissecara kualitatif melalui deskripsi dan kuantitatif menggunakan 25 panelis. Analisis data sifat sensoris menggunakan uji statistik Kruskal Wallis dilanjutkan Mann-Whitney jika ada perbedaan. Kadar asam fitat, protein dan kalsium dianalisis dengan Anova dilanjutkan uji Tukey jika ada perbedaan.Hasil: Pencampuran kacang tolo pada getuk kacang tolo menghasilkan warna semakin kecokelatan, tekstur semakin tidak kenyal, aroma dan rasa sama dengan kontrol. Warna getuk kacang tolo dengan pencampuran kacang tolo 50%, tekstur getuk dengan pencampuran kacang tolo 75%, aroma getukdengan pencampuran kacang tolo 25%, dan rasa dengan pencampuran kacang tolo 50% dinilai paling disukai panelis. Kadar asam fi tat dalam 100 g getuk dengan pencampuran kacang tolo 0%, 25%, 50% dan 75% berturut-turut adalah 12,5 mg; 42,8 mg; 57,9 mg; 69,2 mg. Kadar protein 0%, 25%, 50% dan 75% sebanyak 1,16 g; 2,96 g; 4,56 g; 6,13 g dan kadar kalsium 237,2 mg; 388,1 mg; 596,27 mg; 736,57 mg berturut-turut.Kesimpulan: Variasi pencampuran kacang tolo pada pembuatan getuk kacang tolo berpengaruh terhadap sifat fisik, organoleptik, dan kadar asam fitat.KATA KUNCI: kacang tolo, getuk, sifat sensoris, kadar asam fitat, protein, kalsium
Persepsi petugas puskesmas, kader posyandu, serta akademisi di Kota Yogyakarta terhadap pedoman gizi seimbang (PGS) 2014 Rahmita, Risma Saski; Prabandari, Yayi Suryo; Helmyati, Siti
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 4, NOMOR 2, MEI 2016
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (260.048 KB) | DOI: 10.21927/ijnd.2016.4(2).112-122

Abstract

ABSTRACTBackground: Based on the Basic Health Research on 2013, Indonesia is currently experiencing the global burden diseases. The prevalence of nutritional problems is higher than the limit of nutritional problems in the community, e.g. stunting 37.2 %, underweight 19.6%, and overweight 11.9%. This situation is quite alarming for the quality of Indonesian human resources. Therefore, guidelines for balanced nutrition that consists of 10 nutrition messages become important to solve. To know the readability of the guidelines in community, the perception of health center officers, cadres of posyandu, and academics to guidelines are needed.Objectives: To explore the perception of health center officers, cadres of posyandu, and academics to guidelines for balanced nutrition 2014.Methods: This research was a qualitative-based research with focus group discussions (FGD) methods. There were three different groups conducted in this research, e.g. health center officers, cadres of posyandu, and academics.Results: There were some unclear messages to all groups, such as the words “many” and “enough” in the second message, “high protein” in the 3rd message, “safe” and “enough” in the 7th message, and “physical activity” in the 10th message. From the picture of nutrition guidelines (nutrition pyramid), there was incompatibility between the nutrition pyramid and the guidelines for balanced nutrition 2014, especially in portions and the size of picture.Conclusions: Guidelines for balanced nutrition 2014 had of been different percepted especially nutrition messages and the pyramid.KEYWORDS: perception, guidelines for balanced nutrition 2014, nutrition pyramidABSTRAKLatar belakang: Berdasarkan riset kesehatan dasar (Riskesdas) 2013, Indonesia saat ini mengalami beban ganda masalah gizi. Prevalensi masalah gizi yang ada masih melebihi batas masalah gizi masyarakat: gizi kurang dan pendek 37,2%, gizi kurang 19,6%, dan gizi lebih 11,9%. Keadaan ini cukup mengkhawatirkan bagi kualitas sumber daya manusia Indonesia. Oleh karena itu, diperlukan adanya upaya untuk memperbaiki keadaan ini dengan wujud mengeluarkan pedoman gizi seimbang (PGS) yang terdiri dari 10 pesan gizi yang telah disesuaikan oleh perkembangan permasalahan gizi di masyarakat. Untuk melihat keterbacaan pedoman gizi seimbang ini di masyarakat, perlu dilihat persepsi petugas puskesmas, kader posyandu, serta akademisi terhadap PGS 2014.Tujuan: Mengeksplorasi persepsi petugas puskesmas, kader posyandu, serta akademisi terhadap PGS 2014.Metode: Penelitian ini merupakan penelitian kualitatif dengan metode diskusi kelompok terarah (DKT) terhadap tiga kelompok berbeda, yaitu petugas puskesmas, kader posyandu, juga akademisi.Hasil: Secara keseluruhan ada beberapa poin pesan yang dirasa kurang jelas untuk semua kelompok, seperti kata-kata “banyak” dan “cukup” pada pesan 2, “protein tinggi” pada pesan 3, “aman” dan “cukup” pada pesan 7, dan “aktivitas fisik” pada pesan 10. Untuk gambar pada tumpeng gizi seimbang (TGS), adaketidaksesuaian antara tumpeng dengan PGS 2014, khususnya pada porsi dan ukuran gambarnya.Kesimpulan: Sejauh ini, PGS 2014 masih memunculkan beragam persepsi terkait poin-poin pesan dan juga gambarnya.KATA KUNCI: persepsi, pesan gizi seimbang (PGS) 2014, tumpeng gizi seimbang (TGS) 2014
Jajanan tradisional jawa meningkatkan kadar gula darah pasien diabetes mellitus tipe 2 rawat jalan di RSUD Panembahan Senopati Bantul Nirnawati, Febri; Nurwanti, Esti; Suryani, Isti
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 4, NOMOR 2, MEI 2016
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (91.306 KB) | DOI: 10.21927/ijnd.2016.4(2).81-87

Abstract

ABSTRACTBackground: Yogyakarta is province in Indonesia with the highest prevalence of diabetes mellitus (DM) (2.6%). Blood sugar levels in diabetic patients tend to be high. One cause of the increase in blood sugar levels is the intake of traditional snacks. Energy intake and sucrose that consist of traditional snacks can increase blood sugar levels in diabetic patients.Objectives: To determine the relationship between the intake of traditional snacks with blood sugar levels among patients with type 2 DM in Panembahan Senopati Bantul Hospital.Methods: This was an observational study with cross sectional design. The study population was all patients with type 2 DM outpatient in Panembahan Senopati Bantul Hospitals. This included 89 samples who meet the inclusion and exclusion criteria. The sampling method was purposive sampling. The patient’s weight was measured by using a digital bathroom scales to the nearest 0.1 kg and height was measured using microtoice to the nearest 0.1 cm assisted by trained enumerators. Data of intake frequency, energy intake, and sucrose from traditional snacks were obtained by using a semi-quantitative food frequency questionnaire (SQFFQ). Data were analyzed using univariate analysis (descriptive) and bivariate (Fisher’s exact test).Results: The analysis Fisher’s exact test showed that there was significant relationship between sucrose intake (p=0.024), energi (p=0.021), and frequency (p=0.046) consumption of traditional snacks with blood sugar levels of patients with type 2 DM in Panembahan Senopati Bantul Hospital.Conclusions: Consumption of traditional snacks had a significant association with the rise in blood sugar levels in patients with type 2 DM.KEYWORDS: traditional snacks, blood sugar levels, diabetes mellitus (DM)ABSTRAKLatar belakang: Prevalensi diabetes mellitus (DM) tertinggi di Indonesia terdapat di DI Yogyakarta (2,6%). Kadar gula darah pada pasien DM cenderung tinggi. Salah satu penyebab kenaikan kadar gula darah yaitu asupan jajanan tradisional. Asupan energi dan sukrosa yang berlebih dari jajanan tradisional dapat meningkatkan kadar gula darah pada pasien DM.Tujuan: Mengetahui hubungan antara asupan jajanan tradisional dengan kadar gula darah pasien DM tipe 2 rawat jalan di RSUD Panembahan Senopati Bantul.Metode: Penelitian ini merupakan penelitian observasional dengan rancangan cross sectional. Populasi penelitian adalah semua pasien DM tipe 2 rawat jalan di RSUD Panembahan Senopati Bantul. Sampel penelitian berjumlah 89 orang yang memenuhi kriteria inklusi dan eksklusi. Metode pengambilan sampelyang digunakan yaitu purposive sampling. Berat badan pasien diukur dengan menggunakan timbangan injak digital dengan ketelitian 0,1 kg, sedangkan tinggi badan diukur menggunakan microtoice dengan ketelitian 0,1 cm yang dibantu oleh enumerator terlatih. Data frekuensi asupan, asupan energi dan sukrosadari jajanan tradisional diperoleh menggunakan semi quantitative food frequency questionnaire (SQFFQ). Data dianalisis menggunakan analisis univariat (deskriptif) dan bivariat (fisher’s exact test).Hasil: Hasil analisis Fisher’s exact test menunjukkan terdapat hubungan yang signifikan antara asupan sukrosa (p=0,024), energi (p=0,021), dan frekuensi (p=0,046) konsumsi jajanan tradisional dengan kadar gula darah pasien DM tipe 2 di RSUD Panembahan Senopati Bantul.Kesimpulan: Konsumsi jajanan tradisional memiliki hubungan yang signifikan dengan kenaikan kadar gula darah pada pasien DM tipe 2.KATA KUNCI : jajanan tradisional, kadar gula darah, diabetes mellitus (DM)
Formulasi bubur bayi MPASI yang diperkaya hidrolisat protein ikan lele dumbo (Clarias gariepinus) Aprilia, Veriani; Hati, Febrina Suci
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 4, NOMOR 2, MEI 2016
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (115.909 KB) | DOI: 10.21927/ijnd.2016.4(2).88-96

Abstract

ABSTRACTBackground: Malnutrition become the problem in Indonesia. Complementary feeding has the role in solving it. Most of commercial complementary feeding are enriched by vegetable protein, whereas animal protein has more complete amino acid and better digestibility. Unfortunately, consuming animal proteinoften raises concern because of its allergenicity. Catfish (Clarias gariepinus) can be used as a source of high animal protein in the diet that may solve the nutritional problem after reduction of its allergen.Objectives: To develope formulate of complementary feeding porridge enriched with hydrolized protein from catfish muscle.Methods: This was experimental study. HPIL and HPIK was enzymatic hydrolized products of catfish using crude and commercial papain, respectively. Overall and partial hedonic test used 23 mothers as panelists, then selected formula were tested its acceptance by 9 babies using face scale. Nutrient content of porridge were analyzed for protein, carbohydrate, fat, protein, and water.Results: Hydrolysis of catfish using papain made the changes in color, taste, and aroma. The bitter taste limited the uses, maximum amount was 25%. Porridge with the addition of HPIK were chosen by mothers and babies panelists, whereas HPIL did not. Protein content of formulated product were lower than commercial product, but carbohydrate and fat content were higher.Conclusions: Porridge formula with addition of 25% HPIK my be developed as alternative product of complementary feeding.KEYWORDS: protein, papain, catfish, protein hydrolisate, complementary feedingABSTRAKLatar belakang: Kekurangan gizi masih menjadi masalah di Indonesia. MPASI memiliki peran penting dalam mengatasi masalah tersebut. MPASI pada umumnya diperkaya oleh protein nabati, padahal protein hewani mengandung asam amino dan daya cerna yang lebih baik. Namun demikian, protein hewanimeningkatkan risiko alergi pada bayi. Lele (Clarias gariepinus) dapat dijadikan alternatif sumber protein hewani karena ketersediaan yang banyak dan harganya yang murah. Diperlukan suatu teknologi untuk mengurangi tingkat alerginya dan formulasi yang tepat dibutuhkan agar dapat diterima oleh bayi.Tujuan: Formulasi bubur bayi MPASI yang diperkaya hidrolisat protein ikan lele dumbo.Metode: Jenis penelitian ini adalah eksperimental. HPIL dan HPIK merupakan hidrolisat protein ikan lele dumbo yang masing-masing dihidrolisis secara enzimatis menggunakan enzim papain kasar dan papain komersial. Uji kesukaan keseluruhan dan parsial menggunakan 23 panelis ibu, kemudian formula terpilihdiujikan daya terimanya oleh 9 bayi menggunakan skala raut muka. Uji nilai gizi bubur bayi meliputi kadar protein, karbohidrat, lemak, protein, dan air.Hasil: Proses hidrolisis kimiawi protein ikan lele dumbo menggunakan enzim papain menyebabkan perubahan warna, rasa, dan aroma produk. Adanya perubahan sifat tersebut menyebabkan penambahannya ke dalam formulasi bubur MPASI hanya sampai kadar 25%. Di atas kadar tersebut, produk berasa pahit. Hasil uji sensoris produk formulasi HPIK dapat diterima oleh panelis ibu dan bayi, sedangkan produk HPIL tidak. Kandungan protein produk formulasi lebih rendah dibanding bubur komersial, namun kandungan karbohidrat dan lemak lebih tinggi.Kesimpulan: Formula bubur bayi dengan penambahan 25% HPIK dapat dikembangkan menjadi alternatif produk MPASI.KATA KUNCI: protein, papain, lele dumbo, hidrolisat protein, MPASI
Children’s breakfast habit related to their perception towards parent’s breakfast habits (study in Sedayu District, Bantul Regency)* Irwanti, Winda; Paratmanitya, Yhona
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 4, NOMOR 2, MEI 2016
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (121.647 KB) | DOI: 10.21927/ijnd.2016.4(2).63-70

Abstract

ABSTRACTBackground: Breakfast plays an important role in ensuring the good health and wellbeing of an individual, especially children. Evidence suggests that breakfast consumption may improve cognitive function related to memory, exam test score and the level of school attendance.Objectives: To determine the breakfast habits and its risk factors in elementary school children in Bantul.Methods: This cross-sectional study was conducted in four elementary schools in the District Sedayu, Bantul with 126 children as subjects. Breakfast habits investigated by interviews to the children.Results: This study showed that there were 33% of children had no breakfast daily, or had skipped breakfast at least once in a week. The major reasons of children skipping breakfast were not having enough time (38.1%), not hungry (30.9%) and no food available in the morning at home (16.7%). A total of 15.9% mothers and 23% fathers were not breakfast daily according to their children. Breakfast habits of children significantly associated with the children’s perception towards parent’s breakfast habits.Conclusions: Breakfast habits of children significantly associated with the children’s perception towards parent’s breakfast habits.KEYWORDS: breakfast habit, children perception, parent’s breakfast habitABSTRAKLatar belakang: Sarapan memiliki peran dalam menjaga kesehatan dan kebahagiaan seseorang, termasuk anak. Penelitian terdahulu membuktikan bahwa sarapan mampu meningkatkan fungsi kognitif yang berhubungan dengan kemampuan mengingat, nilai ujian, dan tingkat kehadiran di sekolah.Tujuan: Untuk mengetahui kebiasaan sarapan anak sekolah dasar di Kabupaten Bantul, dan faktor-faktor yang mempengaruhinya.Metode: Studi cross-sectional ini dilaksanakan di 4 sekolah dasar di Wilayah Kecamatan Sedayu, Kabupaten Bantul, dengan jumlah subjek sebanyak 126 anak. Kebiasaan sarapan diketahui dari wawancara dengan anak.Hasil: Hasil menunjukkan bahwa sebesar 33% anak sarapan tidak setiap hari, atau dalam seminggu paling tidak 1x melewatkan sarapan. Alasan utama anak melewatkan sarapan adalah tidak punya cukup waktu (38,1%), tidak lapar (30,9%), dan tidak tersedianya sarapan di rumah pada pagi hari (16,7%). Sebanyak 15,9% ibu, dan 23% ayah juga sarapan tidak setiap hari menurut persepsi anak. Kebiasaan sarapan anak berhubungan secara signifikan dengan persepsi anak terhadap kebiasaan sarapan orang tuanya.Kesimpulan: Kebiasaan sarapan anak berhubungan secara signifikan dengan persepsi anak terhadap kebiasaan sarapan orang tuanya.KATA KUNCI: kebiasaan sarapan, persepsi anak, kebiasaan sarapan orang tua
Kebiasaan jajan dan pola makan serta hubungannya dengan status gizi anak usia sekolah di SD Sonosewu Bantul Yogyakarta Noviani, Kurnia; Afifah, Effatul; Astiti, Dewi
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 4, NOMOR 2, MEI 2016
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (94.923 KB) | DOI: 10.21927/ijnd.2016.4(2).97-104

Abstract

ABSTRACTBackground: Elementary school children are in the developmental age, thus need nutritions with good and proper quality and quantity. Nutrient needs can be fulfilled through eating habits. Snacking habit can also contribute to nutritional status in children if the snack consumed has good quality in term of the typeand quantity.Objectives: To understand the relationship between snacking habit and diet with nutritional status of elementary school children in SD Sonosewu Bantul Yogyakarta.Methods: This study was an observational research with cross sectional approach. This study population was all students in SD Sonosewu Bantul Yogyakarta grades III, IV, V, that were 160 respondents. The sample used in this study was 65 people selected by using simple random sampling. The process ofselecting a random sample was based on the random number table. The research instruments used were questionnaires, form of 24 -hour food recall for 1 day, bathroom scales, and microtoise. The collected data was analyzed by using a statistical test chi-square.Results: Respondents who had frequent snacking habit with a normal nutritional status was 27 respondents (81%), whereas those who had less frequent snacking habit with wasting nutritional status was 7 respondents (21.9%). Respondents with a good diet (>80% RDA) with wasting nutritional status was 9 respondents (75%) and respondents who had bad diet with normal nutritional status was 34 respondents (66%). Chi-Square analysis in the relationship between snacking habit and nutritional status obtained 0.781 p value (p>0.05) which mean that there was no statistically significant of relationship between snacking habits and child’s nutritional status. Whereas Chi-Square analysis of diet and nutritional status showed a significant relationship with 0.008 p value (p<0.05) means that there was a relationship between diet and nutritional status.Conclusions: There was a relationship between diet and nutritional status of elementary school children, but there was no relationship between snacking habits and nutritional status of them.KEYWORDS: snacking habit, diet, nutritional status, elementary school childrenABSTRAKLatar belakang: Anak usia sekolah dasar termasuk usia perkembangan sehingga membutuhkan nutrisi dengan kualitas maupun kuantitas yang baik dan benar. Kebutuhan gizi tersebut di antaranya dapat dipenuhi melalui kebiasaan makan. Pola jajan juga dapat memberikan kontribusi terhadap status gizi anak apabila jenis jajan yang dikonsumsi berkualitas dari segi jenis dan kandungan gizinya.Tujuan: Tujuan dari penelitian ini adalah untuk mengetahui hubungan kebiasaan jajan dan pola makan dengan status gizi di SD Sonosewu Bantul Yogyakarta.Metode: Penelitian ini merupakan penelitian observasional dengan rancangan cross sectional. Populasi dalam penelitian ini adalah seluruh siswa dari kelas III, IV, V yang berjumlah 160 siswa di SD Sonosewu Bantul Yogyakarta. Sampel dalam penelitian ini berjumlah 65 yang diambil dengan teknik simple random sampling. Proses memilih sejumlah sampel secara random berdasarkan tabel bilangan random. Instrumen penelitian yang digunakan yaitu kuesioner, formulir food recall 24 jam selama 1 hari, timbangan injak, dan microtois. Data yang telah dikumpulkan kemudian dianalisis menggunakan uji statistic chi-square.Hasil: Responden yang memiliki kebiasaan jajan sering dengan status gizi normal yaitu sebanyak 27 responden (81%), dan yang tidak sering jajan dengan status gizi kurus berjumlah 7 responden (21,9%). Responden dengan pola makan yang baik >80% AKG dengan status gizi kurus sebesar 9 responden (75%) dan responden yang memiliki pola makan tidak baik dengan status gizi normal sebesar 34 responden (66%). Hasil analisis chi-square hubungan kebiasaan jajan dengan status gizi diperoleh p 0,781 (p>0,05) yang berarti bahwa tidak ada hubungan antara kebiasaan jajan dengan status gizi. Hasil analisis Chi-Square hubungan pola makan dengan status gizi diperoleh p 0,008 (p<0,05) yang berarti bahwa ada hubungan antara pola makan dengan status gizi.Kesimpulan: Tidak ada hubungan kebiasaan jajan dengan status gizi di SD Sonosewu Bantul Yogyakarta. Ada hubungan pola makan dengan status gizi di SD Sonosewu Bantul Yogyakarta.KATA KUNCI: kebiasaan jajan, pola makan, status gizi, anak sekolah dasar

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