Jurnal Kesehatan Indonesia

Hubungan Antara Asupan Zat Gizi Makro, Aktivitas Fisik Dan Tingkat Stres Dengan Status Gizi Pada Siswa/I Kelas X Sman 51 Jakarta

2025-07-16T06:55:37+00:00

Coronary heart disease, diabetes mellitus, hypertension, and reproductive issues are more common in adolescents with either an insufficient or an excessive nutritional status. The objective of this research is to find out what the relationship is between class X students' nutritional state, stress, and their consumption of macronutrients at SMAN 51 Jakarta. The participants in this cross-sectional study were 90 adolescents from SMAN 51 Jakarta. making use of the whole sampling procedure for sampling. Adolescents' nutritional status was evaluated using IMT/U. We measured macronutrient consumption using the 2x24-hour meal recall technique, and we measured physical activity and stress levels using a questionnaire. Protein, lipid, and carbohydrate consumption were significantly associated with nutritional status (p = 0.001), however neither physical activity nor stress levels were found to be correlated (p = 0.891 and p = 0.109, respectively). Finally, increased protein, lipid, and carbohydrate consumption is associated with an increased risk of abnormal nutritional status in adolescents.

Efektivitas Tumbuhan Sungkai (Albertisia papuana Becc) Suku Dayak Ngaju Untuk Menurunkan Gula Darah Pada Tikus Putih (Rattus norvegicus)

2025-07-18T01:28:19+00:00

Diabetes mellitus (DM) is a chronic disease characterized by blood glucose levels exceeding normal. One alternative treatment can use herbal plants or natural ingredients that have the potential as a source of antioxidants. Sungkai plants are one of the plants used by the Dayak Tribe for generations to treat DM. The purpose of this study was to determine whether each organ of the sungkai plant has the potential as a DM drug. The parameters of this study consisted of the antioxidant activity content and the effectiveness of the sungkai plant as a DM drug. This study is a type of experimental research, the data obtained will be analyzed statistically using Anova with sequence, normality test, homogeneity and further test using the Duncan test. The results obtained showed that the antioxidant activity content of the sungkai plant organs had differences in the antioxidant activity content of each organ, significantly different (P<0.05) and the sungkai plant has hypoglycemic compounds characterized by a consistent decrease in glucose levels from high to low, thus showing a significant difference (P<0.05). This study is expected to have a good impact on diabetes sufferers so that it can reduce the impact and excessive use of patented drugs.

Analisis Fisikokimia, Sensori, dan Mikrobiologi Produk Cookies Tepung Beras Cokelat Germinasi (TBCG)

2025-07-25T02:53:57+00:00

Some people experience health problems eating food products with wheat flour as the raw material. Brown rice sprouts or brown rice can be an alternative solution because it is easy to cook, has a softer texture, and a milder taste. This research is an experiment study of brown rice sprout cookies products whether they can replace cookies made from wheat flour. This study aims to evaluate the physicochemical, sensory, and microbiological characteristics of cookies made with germinated brown rice flour (GBRF) as a gluten-free alternative. The physicochemical tests included moisture content and water activity (Aw), physical tests included texture by texture analyzer and color by color reader, microbiological tests included Total Plate Count (TPC) and molds, also sensory evaluation to assess consumer acceptance. The results showed that cookies with 100% GBRF formulation had a moisture content of 3.70% and Aw of 0.42, meeting the SNI 2973:2018 standards. Microbiological tests showed that all samples were safe for consumption with TPC and mold values below the maximum SNI limits. Based on sensory evaluation which is included taste, color, teksture and aroma parameters, cookies with 100% GBRF were the most preferred by the panelists. In addition, the de garmo effectiveness index showed the best treatment,was cookies with formulation of 100% germinated brown rice flour (GBRF), indicating significant potential as a healthy and consumer-accepted gluten-free product.

Uji Organoleptik Cookies Tepung Ikan Gabus dan Tepung Kacang Hijau Sebagai Pemberian Makanan Tambahan Ibu Hamil dalam Upaya Pencegahan Stunting

2025-07-25T02:58:12+00:00

Stunting or weight faltering is a chronic nutritional issue with increasing prevalence in developing countries, including Indonesia. UNICEF address one in three children experiences stunting, with slow weight gain, which can occur in utero and continue after birth, as the first common signal. The Indonesia Nutrition Status Survey (SSGI) 2022 exhibits an increase in the stunting rate, from 24.9% to 34.6%. To analyze the organoleptic properties of cookies from snakehead murrel (Ophiocephalus striatus) and mung bean (Vigna Radiata) flour as substitutes. ANOVA (Analysis of Variance) was undertaken. Data were analyzed using a Completely Randomized Design (CRD) method with a single factor, an organoleptic test with three treatments which were F1= 10 (g) + 5 (g), F2 = 30 (g)), and F3 = 50 (g) +5 (g), with two repetitions. ANOVA implied that the flavor, color, aroma, and texture indicated a p-value of 0.000 (p < 0.05), pointing out significant differences between treatments of cookies from snakehead murrel and mung bean flour as substitutes (F1, F2, and F3). Duncan’s test was then carried out to identify the differences. The test results showed that the flavors and aromas of F1, F2, and F3 differed significantly, while F1 and F2 were not significantly different in terms of colors and textures but significantly different with F3. Grounded on ANOVA and Duncan’s test, F1, F2, and F3 suggested significant differences in texture, aroma, and flavor.