Jurnal Gizi Aisyah

Analisis Status Gizi Mahasiswi Gizi Universitas Aisyah Pringsewu Berdasarkan Indeks Massa Tubuh (IMT) dan Lingkar Lengan Atas (LILA)

Masayu Dian Khairani — 2024-02-28

Nutritional status reflects the balance between nutrient intake from food and the body's metabolic needs. Students, as a productive age group transitioning from adolescence to adulthood, have specific nutritional requirements depending on age, gender, body weight, and height. This study aims to assess the nutritional status of female students in the Nutrition Study Program at Aisyah Pringsewu University by screening weight, height, and upper arm circumference. The indicators used are Body Mass Index (BMI) and Upper Arm Circumference (UAC). This quantitative descriptive research with a cross-sectional method was conducted in March 2024. The research subjects consisted of 50 second-semester female students aged >18 years selected using purposive sampling technique. The results showed that 60% of the students had normal nutritional status based on BMI, 24% were overweight, and 16% were underweight. Based on UAC, 76% had normal nutritional status and 24% experienced Chronic Energy Deficiency (CED). These findings indicate the need for tailored nutritional education approaches considering the students' age characteristics to support their nutritional well-being, given the potential health issues that may arise.

FAKTOR RISIKO KEJADIAN STUNTING PADA BALITA USI 24-59 BULAN

Nuraeni admin — 2024-02-28

Stunting makes you short as an adult and increases cases of obesity. The prevalence of stunting in Central Lampung District reached 20.4% and in the Simpang Agung Health Center (10.10%). This study aims to analyze the risk factors for stunting at the Simpang Agung Health Center in Central Lampung Regency in 2022. Observational study with a case control approach. The sample in this study was 86 children under five who were divided into two sample and control groups. Bivariate analysis in this study used the Chi Square Test. The results showed that a history of maternal CED during pregnancy (p value = 0.029, OR = 6.2) and birth length history (p value = 0.041, OR = 5.5) are risk factors for stunting in toddlers aged 24 -59 months while history of birth weight (p value = 0.24), history of exclusive breastfeeding (p value = 0.217, OR = 0.4), and history of immunization (p value = 0.483, OR = 2.2) not a risk factor for stunting in toddlers aged 24-59 months at the Simpang Agung Health Center. The conclusion of this study is that the mother's history of CED during pregnancy and birth length are risk factors for stunting, while birth weight, exclusive breastfeeding and immunization status are not risk factors for stunting.

Karakteristik Nata De Soya Limbah Cair Tahu Dengan Penambahan Gula Batu

Rismantia Ika Azahra — 2024-02-28

Nata de soya is a functional food source of fiber made from liquid tofu waste which is formed from the fermentation process. Nata is made through a non-spontaneous fermentation process by adding the starter Acetobacter xylinum and will grow optimally at a temperature of 28-31^oC, pH 3.5-7.5. Success in making nata is determined by adding ingredients, one of which is a source of carbohydrates. This research aims to determine the characteristics physical and chemical of nata de soya with the addition of a carbohydrate source in the form of rock sugar. Based on proximate tests and thickness measurements on nata de soya with rock sugar, the results obtained were 96.7% water content, 0.2% ash, 0.2% fat, 5.0% crude fiber, 7.7% carbohydrates and thickness measurement results Nata 1 cm.

Hubungan Karakteristik dengan Status Gizi Lanjut Usia di Pekon Parerejo Kecamatan Gadingrejo Kabupaten Pringsewu

Annisa Septy Erviani — 2024-02-28

The problem of malnutrition in the elderly is easily seen through general appearance. The purpose of this study was to determine the relationship between characteristics and nutritional status of the elderly in Pekon Parerejo, Gadingrejo District, Pringsewu Regency. This research method uses analytic quantitative research using a cross-sectional approach. The population in this study were 65 elderly people with a sample size of 50 respondents selected by purposive sampling. Data analysis using chi square test and gamma test. The results showed that nutritional status was thin 24 (48.0%) respondents, very thin 7 (14.0%) respondents and obese 4 (8.0%) respondents. Female gender was 33 (66.6%) respondents and male 17 (34.0%) respondents. The age of respondents was 45-55 years (52.0%) and 56-59 years (48.0%), while the education level of respondents was elementary school (84.6%), junior high school (10.0%) and high school (6%). The results showed that the nutritional status of thin 24 (48.0%) respondents, very thin 7 (14.0%) respondents and obese 4 (8.0%) respondents. Female gender was 33 (66.6%) respondents and male 17 (34.0%) respondents. The age of respondents was 45-55 years (52.0%) and 56-59 years (48.0%), while the education level of respondents was elementary school (84.6%), junior high school (10.0%) and high school (6%). The results of statistical analysis showed there was no relationship between age and nutritional status, p-value = 0.125 (p-value >α = 0.05), there was a significant relationship between gender and nutritional status, p-value = 0.001 (p-value <α = 0.05), and there was no relationship between education level and nutritional status, p-value = 0.151 (p-value >α = 0.05).

Berat Basah dan Kadar Vitamin C pada Nata De Soya Limbah Cair Tahu dengan Pemanis Gula Batu

Desti Ambar Wati — 2024-02-28

Nata is a food product fermented by Acetobacter xylinum which has a white to light gray color, a sour aroma, a bland or slightly sweet taste, slightly transparent, and a chewy texture. Tofu liquid waste still contains nutrients such as 2 g carbohydrates, 1.75 g protein, 1.25 g fat, 0.001 g crude fiber and 4.5 mg calcium which have the potential to be developed into food products that are beneficial for health. This research aims to determine the characteristics of nata de soya with the addition of rock sugar which is assessed based on wet weight and vitamin C content. Fermentation was carried out for 14 days in the Culinary and Dietetics Laboratory of the Nutrition Study Program, Aisyah Pringsewu University. Vitamin C levels were analyzed at the Lampung State Polytechnic Agricultural Products Technology Laboratory (POLINELA). The research results revealed that nata de soya with the addition of 42 g of rock sugar produced a wet weight of 317 g and a vitamin C content of 0.36 mg/g.

Pengukuran Skinfold Thickness (Trisep, Bisep, Subskapula, Suprailiaka) Pada Mahasiswa S1 Gizi Universitas Aisyah Pringsewu Tahun 2024

Alifiyanti Muharramah — 2024-02-28

Pengukuran skinfold sebagai gambaran deposit lemak subkutan dapat memberikan perkiraan total lemak tubuh. Penilaian Skinfold Thickness dilakukan pada pengukuran pada tricep, bicep, subscapular dan suprailiaca untuk mendapatkan persentase lemak tubuh, mendiagnosis adipositas, ketebalan lipatan kulit suprailiaka dan abdomen digunakan untuk memperkirakan kepadatan tubuh, ketebalan lipatan kulit subskapula berkaitan dengan dengan kejadian diabetes melitus tipe 2. Distribusi lemak tubuh pada individu dapat menjadi faktor yang dapat memicu penyakit kardiovaskular karena perluasan jaringan adiposa subkutan. Tujuan penelitian untuk mengetahui Skinfold Thickness (Trisep, Bisep, Subskapula, Suprailiaka) Pada Mahasiswa S1 Gizi Universitas Aisyah Pringsewu Tahun 2024. Penelitan ini menggunakan metode cross sectional. Penelitian ini dilakukan di Universitas Aisyah Pringsewu pada tahun 2023. Jumlah responden sebanyak 54 orang dengan rentang usia 18-21 tahun. Hasil penelitian menunjukkan bahwa mahasiswa gizi memiliki rata-rata skinfold thickness pada pengukuran trisep 26 mm, bisep 23 mm, subskapula 23 mm, dan suprailiaka 20 m. Sehingga pengukuran yang dilakukan sebagai salah satu bentuk dalam penilaian status gizi dan penentuan terhadap penyakit sindroma metabolik.